Lavender Syrup and the Promise of Spring

Lavender Syrup in the Making

Well, we have almost made it through this blizzard-y, windy, snowy, cold winter.  I refuse to invent one more creative use of cabbage or winter squash.  I have no interest in it.  I quit winter foods.  Some of my clients have been hitting the salad and green juice pretty hard and that is inspiring me to get in gear for the best food seasons ahead!   You know it's the beginning of March when you are craving alfalfa sprouts, crisp salads, and tomatoes that don't taste like styrofoam.  Since it is a bit premature to go greenmarketing and there is no good fruit or local leafy greens, I thought I would brainstorm with some dried lavender, still preserved from those far off sunny days that seem like a such a dream.

Lavender is a bushy plant that is most often used in candles, essential oils, teas, and potpourri.  It has a uniquely pungent floral scent that is unmistakable.  Lavender is also an edible plant and is probably most commonly used culinarily as a tea.  Great iced or hot, the strong flavor is best when diluted by black, green, or chamomile tea.  It is known as a stress-relieving and calming herb and good as a bedtime tea.

Using small amounts of lavender in baked goods, shortbread, marinades, salads, and as a vegetable seasoning is becoming more prevalent as lavender and other floral infusions have become trendy ingredients.  Another common use of fragrant culinary flowers is making a simple syrup infused with the flower, creating an aromatic syrup used in desserts and cocktails.

Here is a recipe for lavender syrup that is fantastic in a martini and exquisite over vanilla ice cream and lemon pound cake.  If you decide to try this out or cook with lavender, make sure your dried lavender is not sprayed with pesticides, organic, or approved for culinary purposes.  Some may be sprayed with un-food-safe chemicals, if not. 

Lavender Syrup

1/4 cup dried lavender buds
1 cup turbinado sugar
1/4 t sea salt


Combine ingredients in a saucepan and stir to combine.  Heat on medium-low until sugar is dissolved, stirring occasionally.  Let it cool for a few minutes, maybe 20?  Place a wire strainer over a large liquid measuring cup and strain the syrup into the measuring cup carefully.  Use on all vanilla or lemon desserts, bake with it and use as an extract, make fancy cocktails, or try drizzled on fresh fruit.  Store sealed in the refrigerator for 6-8 weeks.

Dark Chocolate Cheesecake

Here is an easy dessert that you could make this weekend for your Valentine.  It's easy and decadent.  Serve it with strawberries and raspberries and maybe some hot fudge sauce.  It's a great recipe find that turns out beautifully. Sweets for your sweet!

Dark Chocolate Cheesecake
Adapted from Bon Appetit, Oct. 2006
About 12 servings

Crust:
24 chocolate wafer cookies (from a 9 oz pkg)-- I use-*Mi-Del*
1 T sugar
¼ cup butter, melted

Filling:
1 9.7oz Scharffen Berger 70% Bittersweet Chocolate, chopped
4 (8 oz) pkgs cream cheese, room temperature
1 ¼ cups+2 T sugar
¼ cup unsweetened cocoa powder, good quality
4 large eggs

Whipped cream and chocolate curls for topping
Strawberries and raspberries for garnish


Preheat oven to 350 F.  Butter a 9” springform pan with 3” high sides.

Blend cookies a food processor until finely ground.  Add sugar and melted butter until well-blended. Press evenly into the bottom of the springform pan.  Bake just until set, about 5 minutes.  Cool while you make the filling.  Leave the oven at 350 F.

Melt chopped chocolate over a double boiler.  Let cool a bit until lukewarm, but still pourable.  Blend cream cheese, sugar, and cocoa powder in food processor.  Add eggs one at a time.  Fold in lukewarm chocolate and then pour the filling over the cooled crust; smooth top.

Bake until center is set and appears dry, about an hour.  Let cool 5 minutes.  Run knife around edge to loosen.  Cover and chill overnight. 

To serve, transfer to a platter and let sit at room temperature for 2 hours.  Top with whipped cream and chocolate curls to serve.

'Chocolate by the Bald Man' and a Good Omelette

Max Brenner in NYC

Yesterday, I met a friend who was passing through the city for work at Max Brenner off of Union Square to say hello and catch a cup of coffee and some breakfast before me moved on with our own day's agendas.  I often pass by and wonder what the story is with a place whose subtitle is "Chocolate by the Bald Man" and it seemed it could be a great spot to meet a fellow adventurous foodie friend.  The fragrance of chocolate rolls out of the heavy wooden doors to the passers-by and the window displays are quirky.  Those things are enough to pique my curiosity but for some reason I had never gone in to check it out until yesterday.

A simple bowl of granola.

We walked in and were immediately enveloped in an invisible chocolate-scented cloud. Whoa.  We walked past big barrels of dark, milk, and white chocolate being mixed with a paddle.  There were brown pipes along the ceilings and walls and we wondered if there was actually chocolate flowing through them.  Probably not, but the effect was pure delight.  I commented at a point that I felt like I was in Willy Wonka's chocolate factory.  Everyone was friendly and the pastry case was filled with everything from chocolate and roasted marshmallow dessert pizzas to big plastic syringes filled with their own house-made chocolate ganache made to be injected directly into a choco-holic's mouth (only $3.95, by the way!)  There were cookbooks, souvenirs, and assorted chocolate novelties, as well as serious and straightforward chocolate wares.

A light breakfast complete with chocolate

The novelty was entertaining but, both of us ended up ordering more practical fare, a spinach and goat cheese omelette for me, a bowl of fruit, granola, and yogurt for my friend.  When the food arrived, alas, there was a well-sugared biscuit with a bowl of chocolate dipping ganache next to my omelette.  The granola was placed before my friend in a huge stemmed chalice-type thing, complete with shaved chocolate all over the top and accompanied by a sugared biscotti.  This place was a crack-up! 
The food turned out to be pretty good, not the best I've ever had, but totally passable and the coffee was good.  Prices were very reasonable.  The place is definitely a novelty in which groups would have fun and it would be great for entertaining friends and family who are visiting from out of town.  This chocolate fantasy was definitely a perk in my quiet January week.  There are also locations in Las Vegas and Philly if you are interested in checking those out. 

Spinach and Chevre Omelette a la Max Brenner

What is unique about this omelette is that the eggs and chopped spinach were incorporated together and filled with creamy, delicious chevre (as opposed to the spinach as part of the filling and plain eggs.). I thought it was a nice variation.  Here is how they did it if you are interested in trying it out!

2 large eggs
1 cup minced spinach leaves
salt and pepper to taste
2 T butter
3 T chevre

Whisk together the eggs, minced spinach, and salt and pepper.    Heat the butter in a non-stick pan and swirl pan to cover the bottom of the pan.  Pour egg mixture into pan and turn heat to medium-low. When egg is about halfway cooked, dot the chevre in the middle and fold the egg over.  Cover and cook 2-4 minutes, until eggs are cooked through and chevre is melty. 

(opt.) Serve with chocolate sauce and a biscuit for dipping...

Pumpkin Martinis!

Yikes! Is Thanksgiving only 3 days away?  Is it possible?  I guess it is.  There is Christmas stuff everywhere and I don't recall having eaten any pie.  Well, most people who are hosting Thanksgiving or bringing a dish most likely know what they are making by now.  Thanksgiving food is pretty traditional and doesn't usually veer off too far from the bare Thanksgiving basics of turkey, gravy, mashed potatoes, stuffing, and cranberries, though I've seen some pretty creative variations this year.  If you are looking for some classic recipes, last year I posted my favorite cranberry recipe, brussels sprouts recipe, Martha Stewart's stuffing, and a cranberry sorbet recipe to use up all of those leftover cranberries.  You can peruse them here.

I've been scanning my brain for new inspiration beyond what I'm doing for my clients today and tomorrow, and then I remembered!  My friend, Melissa's, Pumpkin Martinis!  Of course!  That is the ultimate addition  to a Thanksgiving gathering!  This is easy and delicious and could work for cocktail hour or dessert.  Mmmm. I've had them and can attest to their deliciousness.

Give them a try and be sure to have a thankful and delicious holiday!

yum. seriously.

Pumpkin Martinis

1 750 mL bottle vanilla vodka
1 30 oz can spiced pumpkin puree
6 cups milk
graham crackers
freshly whipped cream
nutmeg

Mix together, taste, and adjust. Pour into martini glasses and garnish with a dollop of whipped cream, a graham cracker, and a sprinkle of nutmeg.

Pumpkin Creme Brulee

I love this one--baked in my Grandma's old mini cast iron pan!

Recently I had the pleasure of working with artist and photographer, Jon Martin to do some food styling and start a visual portfolio of my work, while he perfected his already superb food photography skills.  We had a great day of working through a few seasonal recipes and capturing the colors, textures, and essence of the season.  Our day of work and exploration of our recipes' visual interest resulted in some truly gorgeous photos and a branching out of my career in food.

Whisking the cream, egg yolks, and pumpkin. I love this one!

My first headshot since my acting days!

A montage of the brie and roasted fig salad we also worked with that day!

We plan on collaborating again soon and continuing our visual culinary journey.  If you know of anyone in need of a food stylist and photographer, you know where to find them!

This recipe for Pumpkin Creme Brulee I chose for it's deep color, simplicity of preparation and visually exciting torch usage! It was so rich and delicious, too!  This would be great for Halloween weekend, an uncommon Thanksgiving dessert, or just a good autumnal treat!  For lunch the day of the shoot, we ate the salads and creme brulee!  Now that was a rewarding day of work.

Pumpkin Crème Brulee with Crème Fraiche

This recipe requires 8- 1/2 cup ramequins and a butane kitchen torch (or a broiler can work, too).

composed and elegant

1 cup organic heavy cream
1 cup organic half and half
½ cup turbinado sugar
Pinch sea salt
7 egg yolks
½ teaspoon cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground ginger
Dash of nutmeg
1 teaspoon vanilla extract
1 ½ cups pureed pumpkin or other winter squash

3 Tablespoons sugar or Florida Crystals(natural sugar)
A few teaspoons crème fraiche



Preheat oven to 325 F.

Warm cream and half and half in a medium saucepan.  Whisk in turbinado sugar and add a pinch of sea salt. Warm over medium-low heat, stirring, until sugar dissolves.  Remove from heat and let cool a bit.

With an electric mixer, whisk egg yolks until they become a little frothy and are bright yellow.  Temper the eggs by pouring in just a bit of the cream mixture.  When blended, go ahead and add the rest in.  Blend for a minute.

Blend in spices, vanilla and pumpkin puree until ingredients are evenly distributed and smooth.

Set up ramequins in a deep rectangular baking/roasting dish.  Evenly distribute pumpkin mixture into the ramequins.  Carefully fill the pan with water (using a small pitcher or measuring cup is the best way) so water surrounds the ramequins and reaches about halfway up the sides. 

Bake for an hour, remove from heat, and let cool for twenty minutes.  Cover and chill each brulee.

Before serving, sprinkle a bit of sugar on each one and torch until sugar is browned and crusty.  If you don't have a kitchen torch, you can do a quick broil.  Preheat the broiler to high and position the rack to the highest position.

Mocha Fudge Layer Cake

Mother's Day is here again and if you are anything like me, you want to do something special but are out of ideas.  Here is a thought.  Bake something!  Baking a special dessert always brings people together and encourages them to linger at the table, rather than rush off.  Here is an easy and beautiful chocolate layer cake with just a hint of deep, dark coffee flavor.  It is basically a jazzed up mix with a simple frosting that is perfect for both gourmets and traditionalists alike.  You need 2 eight or nine inch cake pans and a hand-held electric mixer makes the frosting a snap.  Try this on Sunday and your Mom will thank you!  If you aren't into the coffee flavor or aren't sure about it for the little ones, you can omit it and serve the adults coffee with it--it's still fantastic! 

Oh yeah, you can make it a day ahead.  Just wrap the unfrosted, cooled layers in plastic and make the frosting.  Store in the fridge until the next day.  Layer and frost it cold and let it come to room temperature to serve. 

Mocha Fudge Layer Cake

2 boxes Dr. Oetker Organic Chocolate Cake Mix
Eggs (as directed on package)
Canola oil (as directed on package)
Buttermilk (substitute for milk as directed on package)
2 T instant coffee crystals dissolved in 2 T water
1 bag of Ghiradelli dark chocolate chips


Line two 8” or 9” springform pans with parchment.  Spray with oil and lightly dust with cocoa powder.  Preheat oven according to package directions.  With an electric hand mixer, mix cake mix, eggs, oil, buttermilk, and instant coffee/water together until just uniform.  Don’t over-mix.  Fold in chocolate chips gently with a spatula.

Scrape the batter into the springform pans, dividing evenly.  Smooth the top with spatula and bake according to package directions.  Make the mocha whipped cream frosting while cake bakes (below).

Let cake cool completely before removing from the pans.  Remove one cake layer from it’s pan and spread about a cup of the Mocha whipped Cream Frosting on it evenly. 

Remove the next cake layer from it’s pan and transfer it carefully on top of the first layer.  Frost the entire cake and lightly dust with cocoa powder and/or chocolate shavings.




Mocha Whipped Cream Frosting
4 cups whipping cream
1 cup hot fudge sauce/ice cream topping (at room temp.)
1 T instant coffee dissolved in 1 t water


Wash and dry beaters.  In a clean stainless steel bowl, whip cream with electric hand mixer until somewhat stiff peaks form.  Whip in fudge sauce and coffee crystal/water until color is just uniform.  Cover and chill until you are ready to frost the cake.

Easy Cookies and Cream Cupcakes

While I usually try to convert ingredients in classic baking recipes to whole ingredients, sometimes sticking to the original is the only way to go.  Here is an off-the-hook, out of control, outrageously delicious cupcake recipe that also happens to be really easy!  I just did these last night for an 11-year old's birthday and they are sooo good.  Make a batch this weekend!

Easy Cookies and Cream Cupcakes

cupcake recipe adapted from Martha Stewart Living

frosting recipe adapted from myrecipes.com

Chocolate Cupcakes

(makes 18-24)

3/4 cup unsweetened cocoa powder

1 1/2 cups unbleached white flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoons baking powder

3/4 teaspoons salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tablespoons safflower oil (or sunflower, canola, or other clear oil)

1 teaspoon vanilla extract

1 cup chopped chocolate sandwich cookies (you can use Oreos, but I like Paul Newmans)

Preheat oven to 350 degrees.  Line standard muffin tins with paper liners; set aside.  Sift together cocoa powder, flour, sugar baking soda, baking powder, and salt into a large bowl.  Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes.  Fold in the cookie crumbles.  Scrape down the sides and bottom of bowl to assure batter is well mixed.

Divide the batter evenly among muffin cups, filling each 2/3 full.  Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed.  Transfer to a wire rack, let cool completely.

Cookies and Cream Frosting

 Yield: Makes about 2 1/2 cups

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract 

2-3 tablespoons milk

1 cup chopped chocolate sandwich cookies (1/2 cup finely chopped & 1/2 cup roughly chopped for garnish)

Beat butter with an electric mixer at medium-high speed until creamy.  Gradually beat in sugar until smooth.  Beat in vanilla and 2 tablespoons milk, adding additional if necessary for desired consistency.  Fold in finely chopped cookie crumbs.

Frost cooled cupcakes generously. Top with the roughly chopped crumbs and gently press into the top OR you can use cookie halves for the top and just stick them vertically in the center.

Don't eat them all at once!

Stilton: Britain's Historic Blue

Close-up of a cylinder of Stilton

Stilton, both a sharp creamy cheese and the name of a town in England, has, little by little, captured the attention of the whole world with it's piquant, moldy, creamy delightfulness. It is versatile and pairs great with wines, ales, fruits, veggies, and meats. Stilton is made in a somewhat chilly climate and so is a natural winter hibernation treat.

Like Champagne in France, the government of England oversees the use of the name Stilton so not just anyone can make a blue cheese and call it Stilton. It is an EU Protected Food Name and has its own certification trademark. In fact, the government has approved only six producers as Stilton cheese makers and it can only be produced in three counties.

The region around the town of Stilton has been producing what they call Stilton, but the actual cheese has changed and evolved over the last four centuries. As early as the late 17th century, there is documentation of this historic cheese's production and popularity. It is unclear if Stilton always had blue veins coming out from the center or was sometimes a white aged cheese (there is still such thing as 'white stilton' but it is not the traditional Stilton we are talking about). The cheese has evolved and today is guaranteed to be produced according to a legally binding recipe. It is also guaranteed to have been produced within the three government-approved counties: Derbyshire, Leicestershire, and Nottinghamshire.

Stilton cheese is one of winter's great pleasures. A loyal follower suggested I do a posting involving mulled wine, stilton, port/winter comfort foods. Stilton, to me, is a great starting point. Starting with the star of the show and choosing a "supporting cast" of wintry accompaniments is a guaranteed win for comforting snacks!

Pick up a nice piece of Stilton at a reputable cheese shop and head to the wine shop for a deep red, port, or even a malty ale. Pair with your favorite chutney, winter fruit, and bread and let the wind blow outside.



Some thoughts on Stilton:

On a cheeseboard, serve at room temperature to enjoy full flavor and texture (68 F, 20 C).

Like a true Brit, serve with Mango Chutney and Port.

Unlike many artisan cheese, Stilton freezes very well.

Stilton gets melty when warm and goes great with potatoes, meat, vegetables and crumbles great on salads.

Some accompaniments I like and suggest are fresh or dried figs, dates, quince jam, fig preserves, roasted kumquats, mango chutney, and apple-raisin chutney (try Stonewall Kitchen Farmhouse Chutney).

Beef Brisket Burger with Stilton, Chips, and Cornichons!

An informative site on the cheesemaking process, the producers, and some very English recipes:
http://www.stiltoncheese.com/

So whether or not you are snowed in, consider enjoying some stilton, bread, and wine this weekend. The winter won't last forever, even though sometimes it feels like it. There are only so many more weekends to enjoy these hearty, decadent eats before the sun reappears and we are out greenmarket-ing for salsa fresca ingredients.

Cheerio!

Cranberry Sorbet

I hope you are all enjoying your turkey sandwiches, turkey soup, and stuffing and potato concoctions. Maybe you tried "Leftover Soup" from my friends at Grapes and Greens!
http://grapesandgreens.blogspot.com

Whatever the case, chances are there may still be some cranberries left in the fridge. Often these are some of the last leftovers to go. Rather than letting them sit and eventually tossing them, consider this delicious and tart seasonal dessert. It may even help you to wean off the nightly pie attack, as well. Whether you like the jellied kind in the shape of a can or made a homemade version, this cranberry sorbet recipe is a great use of any of them. Feel free to improvise this.

If your leftover cranberries are plain, I strongly advise adding 1/2 cup orange juice, some cinnamon and allspice, and maybe some honey or agave nectar. If they are already seasoned with orange, spices, cherries, or other sweet stuff, adjust and season to taste before freezing.

Cranberry Sorbet

2 cups leftover cranberry sauce (any kind: canned, fresh, or sweet cranberry salad)
1/4 cup freshly squeezed orange juice
1 T orange zest
3 cups water (or leftover dessert wine works!)
1/2 cup honey
1/4 cup brown sugar
1-2 Tbsp lemon juice
(optional) 1/2 tsp cinnamon, 1/2 tsp allspice, dash of nutmeg, 1/2 tsp ground ginger


Pulse all ingredients in a food processor or blender. Use your own judgment about how smooth you want to go. I like to have some chunks, but if you are blending cranberry sauce that has nuts, raisins, or other stuff, you may want to make it pretty smooth.

Taste and adjust seasonings. Make it a little sweeter than you think you would like because the sweetness is diminished a little when frozen.

Freeze in an ice cream or sorbet maker OR

Pour mixture into a stainless steel bowl. Place bowl in a safe spot in the freezer. Stir briskly every 30 minutes for about 2 hours (sometimes longer, depending on your freezer). I like to use a big whisk to break up the icy stuff that forms on the top.

Serve when it reaches sorbet consistency. If you are timing it to have right after dinner, you may have to pull it out, let it get just a little melty 30 minutes before and do one last stirring.

Stir more often for a finer texture. Also, when it's very icy you can briefly blend it and serve immediately.

(optional) Pour a few tablespoons of Nocella (Italian walnut liqueur) over to serve!

Buttermilk Pumpkin Muffins

A November weekend is the perfect time to hit the greenmarket and bake some pumpkin muffins. Here is a moist and gooey recipe featuring buttermilk and maple syrup. If you want to keep it healthy, eat them as is or get crazy and top with a batch of cream cheese frosting for a special treat.

**Time to order your turkey from the greenmarket, if you haven't already done it!** Once you go greenmarket, you won't ever go back to those yellowish frozen blobs. Don't wait! If you aren't sure how, contact me and I will hook you up with the turkey people!

Buttermilk Pumpkin Muffins
makes a fat baker's dozen

1 ½ c ww pastry flour
¼ c turbinado sugar
2 t baking powder
½ t baking soda
½ t sea salt
½ t allspice
½ t cinnamon

2 eggs (Egg-Replacer works)
1 ½ cups pumpkin puree (peeled, steamed, pureed or canned--as usual, fresh is best)
2 t vanilla extract
¾ c buttermilk
2/3 cup maple syrup (grade B is best for baking, but any of the real stuff will do)

Oil 12 muffin cups or line with paper muffin cups.
Preheat oven to 400 degrees.
Combine flour, turbinado sugar, baking powder, and baking soda in large mixing bowl.

In a smaller bowl, whisk together salt, cinnamon, allspice, eggs, pumpkin, vanilla, buttermilk, and maple syrup. Whisk until uniform.

Make a well and scrape into dry mix. Gently fold together until just blended. Spoon mixture into muffin cups. Sprinkle the tops with turbinado sugar. If you are planning to frost them, skip this step.

Bake 20-25 minutes, or until springy in the center. Let cool.




Frost lightly with cream cheese frosting.


Cream Cheese Frosting

1 stick unsalted butter, softened
8 oz cream cheese, softened
2 t vanilla extract
2-3 cups powdered sugar

Cream butter and cream cheese with electric mixer and add vanilla.
Add powdered sugar until you reach the desired sweetness/consistency.

**If they are really messy, chill for awhile to firm up frosting.

Triple Chocolate Chunk Cookies

These are the absolute best chocolate cookies that there are. Loaded with white sugar, white flour, and butter. Be careful, they are addictive.

Triple Chocolate Chunk Cookies
makes about 4 dozen minis or 2 dozen 2"-3" cookies

1/2 cup butter, softened
1 c white sugar
4 oz unsweetened baking chocolate, melted in a double boiler.
2 eggs
2 t vanilla extract
1/2 t baking soda
1 1/2 cups unbleached white flour
1 cup white chocolate chunks
1 cup bittersweet chocolate chunks

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Cream butter, sugar, and melted baking chocolate. Stir in eggs and vanilla and beat until smooth.

Sprinkle baking soda over the mixture. Slowly blend in flour until just incorporated. Fold in chocolate chunks.

Drop dough onto parchment about 1 Tbsp at a time for minis, about 2-3 Tbsp at a time for larger cookies. Leave about an inch between cookies.

Bake 8-10 minutes. Don't overbake. Cool on a cooling rack and store in an airtight container.

Yes, There Really are Vegetarians in Texas!

Here is a seasonal, vegetarian dinner party menu that is absolutely delicious, as requested by Phil, a loyal follower. It's full of flavor and elegant enough to serve on the good dishes. This menu works as a "family-style" menu where everything is served in the middle of the table, but it is also a good menu for a plated dinner. The dishes are Mediterranean in structure, with a nod to Tex-Mex for Phil who lives in Dallas-Fort Worth and wants to entertain vegetarian friends.

The risotto is contained in the pepper which keeps things from getting too messy and everything is colorful enough that you don't have to do much garnishing. I have written this to feed a dinner party of 4-6 people with leftovers. Here is a photo I took of a gorgeous poblano at Blue Hill Farm.

Here are some photos to accompany the menu.

1st course
Roasted Tomatoes and Baby Spinach Salad
with Feta Cheese and Moroccan Olives




main course
Carrot and Basil Risotto-stuffed
Poblano Peppers
and
Roasted Spiced Butternut Squash




Dessert
Chocolate Ganache Cake with Whipped Cream



The Day Before

Bake cake

Roast poblano peppers

Roast tomatoes

Make risotto

Chop squash

The Day Of

Prep onions and olives for salad

Crumble feta

Roast butternut squash

Whip cream

Bring cake to room temperature

To Serve

Heat the oven to 375 degrees.

Heat stuffed peppers for an hour.

Warm squash about 25 minutes.

Warm tomatoes about 15 minutes.
Put together salad.

Chop basil just before serving peppers.

Turn oven off after entree is removed.

Let cool for a few minutes and put cake into oven as oven cools--by the time you are finished eating it will be slightly warmed.

Bon Appetit!

Roasted Tomatoes and Baby Spinach Salad with Feta Cheese and Moroccan Olives

about 2 lb plum tomatoes (approx. 15 tomatoes--sounds like a lot but they shrink)
4 T extra-virgin olive oil
1/2 t sea salt
freshly ground black pepper
2 t minced garlic
2 T white balsamic vinegar (Trader Joe's has it or use the dark kind if you can't find it)

1-5 0z. "clamshell" of baby spinach
1 c diced onion
1 lemon
a 7-8 oz chunk of good feta cheese (try to find a good sheep, goat, or blend of the two)
about 1 cup pitted and halved Moroccan olives (these are very salty, shiny, wrinkled, black olives--you can substitute kalamatas or use a mix of olives, if you prefer or can't find them)

Preheat oven to 400 degrees. Have a large mixing bowl ready for tomatoes. Line 2 baking sheets with foil or parchment paper.

Wash tomatoes and slice them into rounds about 1/2 inch thick, and transfer to mixing bowl. Add olive oil, salt, pepper, garlic, and vinegar. Toss together gently and distribute evenly onto baking sheets.

Roast for 30-35 minutes, tossing once about halfway through roasting. When they are fragrant, a little bit browned, and just beginning to break down, they are done.

If you are making this a day ahead, transfer to a container and store in the fridge, then warm slightly before serving. Set aside at room temperature if you are making just a few hours before.

To serve: Arrange baby spinach on individual serving plates or in a large salad bowl. Sprinkle diced onion over the spinach. Slice lemon into a few wedges and squeeze a little lemon juice over greens. Sprinkle olives on, then add still slightly warm roasted tomatoes on top of greens. Crumble feta and grind some black pepper on top.

Carrot and Basil Risotto-stuffed Poblano Peppers

6-8 poblano peppers ( try to find large ones, that aren't too folded in the center)

2 cans vegetable broth
2 Tbsp butter
1 medium red onion, finely chopped
6 medium carrots, grated
sea salt and black pepper
1 1/4 c arborio rice (or long-grain white rice if you can't find it)
1/2 c dry white wine
1/4 c grated parmigiano reggiano
4 cups fresh basil leaves, washed

Preheat oven to 400 degrees. Wash peppers and rub them with a bit of olive oil. Line the up on a baking sheet and bake for 20 minutes or so, uncovered. Watch them closely--you want them to be crisp enough to hold their shape, but not raw. Set aside to cool when they are done.

FOR THE RISOTTO:
In a saucepan, bring broth and 2 cups water to barely a simmer over medium.

In a large saucepan, melt 1 Tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1-2 minutes.

Add 2 cups hot broth, stirring constantly. You are essentially knocking the grains together in the broth to create the creamy sauce; keep simmering over medium-low, stirring, until mostly absorbed, 10-12 minutes. Continue process, adding a cup of broth at a time, stirring frequently, waiting until liquid is almost absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes.

Remove risotto from heat. Finely chop about half of the basil. Stir in parmigiano reggiano and basil. Let cool a bit.

Return to the cooled peppers. With a paring knife, carefully cut a 2"x 4.5-5" piece out along the length of each pepper, preferably on top. You want to be able to dig out the seeds and stuff it without tearing it. Try to rescue the piece you are cutting out and save it for garnish.

With a spoon, try to carefully scoop out the seeds of each. It's okay if you leave some behind. Carefully fill each pepper with slightly cooled risotto.

Top with the saved piece you cut out. If they didn't all make it, cut the remains into long strips and arrange them across the tops of the peppers instead.

If you are making this a day ahead, cover and chill until you are ready to heat them up.

To serve: Bake at 350 degrees, covered, for 30-35 minutes. Chop the remaining basil and sprinkle on top just before serving.

Roasted Spiced Butternut Squash

3 lb butternut squash
1/2 cup chopped onion
2 Tbsp extra-virgin olive oil
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp sea salt
freshly ground black pepper

Preheat oven to 375 degrees.

Peel butternut squash and scoop out the seeds and seed goo with a spoon. Cut into approximately 1"-1.5" chunks. Toss with remaining ingredients.

Roast for 45 minutes. Let cool and store in the fridge until ready to heat.

Chocolate Ganache Cake with Whipped Cream
from "Big City Cooking", by Matthew Kenney and Joan Schwartz

2 sticks/1/2 lb butter, cut into pieces, plus more for the pan
8 oz good-quality bittersweet or semisweet chocolate, coarsely chopped
4 eggs, separated
2/3 cup sugar
1/4 cup toasted almond flour, almond meal, or toasted ground almonds
1/2 tsp ground cinnamon
1/4 tsp salt
powdered sugar for dusting

1 1/2 cups heavy cream, chilled
2 Tbsp powdered sugar
1 tsp vanilla extract

Preheat the oven to 350 degrees.

Butter an 8 or 9-inch cake pan, and line the bottom with a round of parchment paper, buttering the parchment as well. If you don't have parchment, butter and flour the pan, knocking out the excess flour.

In a double boiler or a metal bowl set over a saucepan of simmering water, melt the chocolate and the butter, stirring until smooth. Set aside to cool slightly.

Using an electric mixer, beat the egg yolks with about half the sugar on medium-high speed until pale and thick, about 3 minutes. Fold the chocolate into the egg mixture and set aside.

Wash and dry the beaters. In a clean bowl, beat the egg whites until soft peaks begin to form. With the mixer running, gradually add the remaining sugar and continue beating until medium-firm peaks form, about 5 minutes. Fold the egg whites into the chocolate-yolk mixture in 3 additions.

Put the almond flour, cinnamon, and salt in a fine strainer held over the batter, and sift it into the batter, folding it in 3 additions.

Pour the batter into the prepared pan. Bake on the middle rack of the oven until a toothpick or knife inserted into the center comes out with only a few crumbs attached, 45-50 minutes.

When the cake has cooled completely, run a small knife around the pan sides to loosen it. Invert the cake onto a plate or cooling rack; then invert it again onto a serving plate. Dust with powdered sugar, if desired.

TO MAKE THE WHIPPED CREAM:

In an electric mixer on medium-high speed, beat the chilled cream until slightly thickened. Add the sugar and vanilla extract and beat until firm peaks begin to form; do not over beat.

TO SERVE:

Top each slice of cake with a dollop of whipped cream. The cake can be made 1 day ahead and stored at room temperature, covered with a dome or with parchment paper and then plastic wrap. It can be refrigerated for up to 2 days and then brought back to room temperature or gently reheated before serving. It is also good served chilled, but the texture will be firmer.

A Great Weekend for Baking

Well, at least the produce is still good, even though it's suddenly not very summer-y outside, nor does it feel like peach pie season. You're stuck inside this weekend--might as well bake. This is awesome! I made it this week. You can use a frozen crust, your own crust, or mine, which is great, a bit healthier and listed below. Enjoy!

Crunchy Top Peach Pie

A Moosewood recipe

This is the classic Moosewood Cookbook recipe. My own improvements in parentheses "health it up" without changing the flavor. You can do either.

6 cups sliced ripe peaches
¼ cup sugar (use 1/3 cup sucanat)
3 T fresh lemon juice
3 T flour (use arrowroot)
1 t cinnamon
A few dashes of nutmeg

1 unbaked 9-inch pie crust (use “My Pie Crust”)

Topping:
2 cups rolled oats (pulsed in a food processor a little)
¼ cup flour (ww pastry flour)
½ t salt
½ t cinnamon
½ cup minced almonds (use almond meal if you have it)
3 T brown sugar (use 4 T sucanat)
5 T melted butter

1) Preheat oven to 400 degrees.
2) Place peaches in a medium-sized bowl and sprinkle with sugar and lemon juice.
3) Combine 3 Tbs. flour and spices, and sprinkle this into the peaches. Mix gently but thoroughly. Spread this filling into the unbaked crust.
4) Combine topping ingredients in the same bowl (no need to wash it first), and mix well. Apply the topping evenly over the top, patting it firmly into place.
5) Bake for 10 minutes at 400 degrees. , then turn the oven down to 375 degrees and bake for about 30 minutes more. Serve warm or cold, with ice cream or whipped cream, or just plain.

My Pie Crust
Makes 1 crust, double recipe to make a top crust

2 cups barley flour (or 1 cup barley flour, 1 cup whole wheat pastry flour)
1 ½ t sea salt
½ c canola oil or coconut oil

2-4 T ice water


In a mixing bowl, whisk together flour and sea salt. Add oil and coat the fat with flour, either with a pastry blender or your fingers.

With a rubber spatula, fold 2 Tbsp water in gently. Adding a Tbsp at a time until it comes together. Form into a ball very gently and wrap in plastic. Chill 30 minutes.

Roll out on floured board or between plastic wrap. Place in a 8-9 inch pie pan and crimp the edges neatly, if you like that sort of thing. Cover and chill 30 minutes more.

Crust is ready to be baked (350, 10-15 minutes?) or filled and then baked according to a recipe.

A SUMMER DINNER PARTY

Spinach Salad with Black Grapes, Mixed Olives, and Lemon Zest Vinaigrette

Pistachio-encrusted Halibut with Spicy Yogurt

Moroccan Chickpea Stew

White Wine-poached Pears with Creme Patisserie

MAKE AHEAD:

Lemon Zest Vinaigrette
Pistachio Crust
Spicy Yogurt
Moroccan Chickpea Stew
White Wine-Poached Pears
Creme Patisserie

THE DAY OF:

Set up spinach salad
Warm stew
Warm pears
Coat and pan-fry halibut

Spinach Salad:

1 clamshell baby spinach
1 1/2 cups mixed olives, pitted (find a mix with kalamata, nicoise, moroccan, and spanish green)
1 cup seedless black grapes
1 cup seedless champagne grapes

Lemon Zest Vinaigrette:

1 clove garlic, minced
1 t dijon mustard
1/4 c white wine vinegar
1/4 c fresh lemon juice
1 T very fine lemon zest (I use my microplane grater for this)
1 t honey, maple syrup, or agave nectar
1/2 t sea salt
freshly ground black pepper
1/2 c extra-virgin olive oil

Whisk together all ingredients, except for olive oil. Drizzle oil in slowly while constantly whisking. Taste for salt, sweetener, and oil. Adjust seasoning.

Toss spinach with about 1/2 of dressing. Add grapes and olives to salad bowl or sprinkle generously on individual salad plates. Serve.

Pistachio-encrusted Halibut with Spicy Yogurt

Spicy Yogurt:

1 c Greek yogurt
1/2 cucumber, diced very small
2 T fresh dill, chopped
1/4 c onion, finely chopped
1 T fresh lemon juice
2 t hot paprika or cayenne pepper
1/2 t ground cumin
1 t sea salt
dash of paprika for garnish

Whisk ingredients together and taste for salt and lemon. Adjust, cover, and chill, if you are making it ahead of time.

For Halibut:
4 6-8 oz pieces halibut
1 c milk

2/3 c shelled pistachios
6 T yellow cornmeal
1/2 t sea salt
1/2 t black pepper
1/4 c extra-virgin olive oil

In a food processor, blend nuts, cornmeal, salt, and pepper. Set aside. Heat olive oil in frying pan over medium heat. Dip fish fillets in milk, then dredge through nut mixture. Pan in 1/4 cup olive oil-- fry 5-7 minutes on each side on medium heat, until cooked through the middle. Top with spicy yogurt and serve. (If the nuts start getting really dark before fish is done, transfer to a baking dish, and finish in a hot oven (375 degrees or so?)

Moroccan Chickpea Stew

1 onion, diced
2 cloves minced garlic
1 zucchini, cut into half moons
1 lg green pepper, seeded and diced
2 lg vine tomatoes, diced
2 cups crimini mushrooms, sliced
1 c diced carrot
1/4 c extra-virgin olive oil

2 T paprika
2 T ground cumin
2 T garam masala
1 t ground cardamom
1/2 t saffron threads
1 t ground cinnamon
1/2 t ground cloves
1/2 t ground allspice

1 28 oz can crushed tomatoes
2 14 oz cans chickpeas, drained

sea salt and black pepper

Prep veggies and put them all in a large soup/stock pot with olive oil. Cook 10-15 minutes on medium until veggies begin to soften. Stir frequently.

Add spices, canned tomatoes, and chickpeas. Bring to almost a boil, lower heat, and simmer 30-40 minutes, stirring occasionally. When mixture has thickened a bit and flavors have become uniform, taste, and adjust salt, pepper and spices.

This lasts in the fridge for a few days or freezes well. I like it on it's own as stew or it's a good accompaniment to the halibut. I usually ladle one cup to the center of a plate, place the halibut in the center and garnish with spicy yogurt.

White Wine-Poached Pears with Creme Patisserie

White Wine-Poached Pears
from frenchfood.about.com

2 cups moscato wine (or other sweet white wine)
3 1/2 cups water
1 cinnamon stick
1 vanilla bean
1 lg piece lemon zest
1 T fresh lemon juice
4 ripe pears, carefully peeled with stems intact
2 c sugar

Stir together the white wine, water, cinnamon stick, vanilla bean, lemon zest, and lemon juice in a large saucepan. Bring the mixture to a simmer over medium-high heat and add the prepared pears. Poach the pears, uncovered, for 7 to 9 minutes, until they turn tender, but not mushy.

Use a large slotted spoon to transfer the pears onto a serving plate. Return the poaching liquid to a simmer, add the sugar, and allow the mixture to reduce by half in volume, about 6 to 8 minutes. The syrup is ready when it is thick enough to coat the back of a spoon. Remove the cinnamon stick and vanilla bean from the syrup.

Arrange the pears on individual serving plates and drizzle with the wine syrup.

This poached pears in white wine recipe makes 4 servings.

Creme Patisserie

from cooksrecipes.com

3 cups milk
Seeds scraped from one vanilla bean (*or 2 teaspoons vanilla extract)
8 egg yolks
3/4 cup granulated sugar
6 tablespoons cornstarch, sifted
2 tablespoons unsalted butter, softened

1. In a 3 quart saucepan combine the milk and vanilla bean seeds. Heat just below the boiling point (scalding).
2. Using an electric mixer (with whisk attachment if available) beat the egg yolks and sugar in a large mixing bowl until they lighten in color. Stir in the cornstarch.
3. Pour about 1/3 of the hot milk into the egg mixture (this is called tempering), whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the saucepan back on the heat. Cook on medium, stirring constantly with the whisk, until the mixture comes to the boil. Reduce heat and boil for about 30 seconds, stirring constantly. Remove from heat and gently whisk in the butter.
4. Strain the pastry cream into a bowl, place plastic wrap directly on the surface, and chill completely. Can be made up to 3 days ahead.
   

Makes about 3 1/2 cups.

To serve: place one pear on each serving plate. Spoon reduction syrup over pear, and spoon or pipe 2-3 T creme patisserie next to the pear. Top with a raspberry, if you like, and serve.

Local Blueberries Are In!

Blueberries. They are cute and little and really delicious, especially fresh from the farm like they are right now.

Blueberries are all over the health and wellness news right now because they are high in antioxidants, but their benefits don't stop there.

Check out this stuff from simply-blueberries.com:

Blueberries can do amazing things such as:
Fight Aging
Improve Memory and Learning
Lower Cholesterol
Improve Vision
Prevent Macular Degeneration
Improve Brain Function
Prevent and Fight Cancer
Prevent Urinary Tract Infection
Aid In Weight Loss
Act as a sleep aid
Fight Osteoporosis

Unfortunately, blueberries are one of the foods that are sprayed heavily with pesticides, so it's wise to buy organic or transitional. If you happen to be buying them from the farm stand or farmer's market, you could always ask the farmer what was sprayed on them.

Here is a great summer dessert that can be served at a casual get-together or works nicely as a more formal dessert. I made this recipe eight years ago for one of the first dinner parties I did when I started private cheffing, using individual 4.5" tart pans. They turned out beautifully and I still love this recipe for it's simplicity and style.

The original version from "Sundays at Moosewood Restaurant" used all white flour, white sugar, and cornstarch. My updated version substitutes those ingredients since they are the most processed ingredients in the recipe. The outcome of the filling is the same, but the crust comes out a bit sturdier and with more depth.

If you are trying to cut out sugar, you could mix a little agave nectar with a packet of stevia powder instead of straight agave.

Summer Blueberry Tart
adapted from "Sundays at Moosewood Restaurant"

sweet pastry crust:


1 c whole wheat pastry flour
1/2 c unbleached white flour
2 T agave nectar
1/2 c chilled butter, cut into small pieces
1 egg yolk
1 T fresh lemon juice
1-2 T cold water

Cut butter into flour with a pastry blender or quickly with your fingers, until mixture is crumbly.

Whisk together egg yolk, lemon juice, and 1 T water. Sprinkle liquid over the butter-flour mixture and gently stir with clean hands until a ball of dough forms. Don't overwork the dough. If it is too dry to form into a ball, add one more Tbsp water.

On a floured board, gently roll it out into a large circle. Gently lift into a 9" or 10" tart pan. *
Make it look nice by patching any holes and smoothing out or fluting the edges. Cover lightly with plastic and chill for 2 hours.

Preheat oven to 375 degrees. Lay a square of foil over crust and pour 1/2 c dry beans onto it to prevent the crust from puffing up while it bakes. Bake 15 minutes. Remove foil and beans and bake 5 minutes more. Set aside and let cool.

filling:

5 c fresh blueberries
2 T water
1/4 c agave nectar
1 T arrowroot dissolved in 2 T water

Heat 2 cups of the blueberries with 2 T water and agave nectar. Crush a few of the berries to release the juices and that wonderful bluish purple color, then add the dissolved arrowroot liquid. Simmer on low for 10 minutes, until mixture thickens. Remove from heat and fold in remaining blueberries.

Pour mixture into baked pie shell. Cool for one hour (preferably at room temp.) before serving.


*you can use a pie plate or a bunch of mini tart pans, as an alternative.