Here's the recipe, if you try it let me know your thoughts. Happy holidays!
Sunday, December 27, 2009
Here's the recipe, if you try it let me know your thoughts. Happy holidays!
Saturday, December 26, 2009
1 pound (2 heaped cups) chick peas, borlotti beans or pinto beans, washed, picked over and soaked for six hours or overnight
2 whole cloves
4 to 6 large garlic cloves (to taste), 2 crushed, the rest minced
A bouquet garni made with a couple of sprigs each parsley and thyme, a bay leaf and a Parmesan rind
Salt to taste
2 tablespoons extra virgin olive oil
2 28-ounce cans chopped tomatoes, with juice
1 tablespoon tomato paste
1/8 teaspoon sugar
Wednesday, December 23, 2009
I was going to make this creamy gorgonzola pasta that is very satisfying for them, instead I made it a day later for other friends who also aren't vegetarian and they loved it. I found this years ago on the Splendid Table. That's a great site for recipes and food info if you're ever desperately looking for something new to cook.
Saturday, December 19, 2009
Sunday, December 6, 2009
Saturday, December 5, 2009
Saturday, November 21, 2009
Friday, January 2, 2009
Sunday, December 7, 2008
Wednesday, September 10, 2008
I am so glad we did. Not only is the store incredible cute but the chocolate is amazing. The Basil flavored one was such a surprise, really successful and they had a number of spicy truffles including a paprika chocolate which M. cared less for then me but I thought it was interesting.
We are going back this weekend to pick up some of their bark which looked terrific. We can't wait till my sister, who makes chocolates back in Vermont, visits.
Finally, I am going to try the bacon caramel in honor of my friend Ross who thinks bacon is the best. I know it is all the rage but it just doesn't appeal to me. Who cares! I'm trying it!
Sunday, August 31, 2008
The Tin Shed however was amazing and is neck-in-neck with Penny Cluse, something I thought would never happen. I had the plate above, spicy chorizo and eggs on potato rosti with fresh salsa and a biscuit. The heat level was medium to high with a smokey taste, really good. M. had black beans and rice with tortillas and eggs, simple yet perfectly prepared. A great dish. We can't wait to go back....possibly next weekend. We think we can bike there pretty easily so as soon as our stuff arrives on the truck we're going to ride over on 2 wheels.
Monday, June 16, 2008
I have made 2 things recently that I really liked. One is this sour cherry pudding pictured here. I can't pass this recipe along, a friend was nice enough to share one of his Grandmother's recipes that they are publishing in a family cookbook. Needless to say, it was amazing and unusual. It bakes up like a crusty biscuit. I served it with vanilla ice cream.
I also bought beautiful figs over the weekend. I served them with the Goat Cheese Custards that are already posted here. You could also serve this over ice cream, especially caramel or a dulce de leche. It's a two part process but totally worth it and you can make modifications easily. Unfortunately everyone devoured them before I could get a picture....next time!
Tuesday, June 3, 2008
This is a delicious quick bread that is made from chickpea flour so it's gluten free and really tasty. It's crispy, toasty and has a smokey, roasted flavor, it's that sort of snack. I really like it with a ton of pepper but it was also excellent with the rosemary and onion. I saw this a while ago in the NYTimes and then Mark Bittman mentioned it on his blog and David Lebovitz wrote about it a year ago. So I broke down and tried it. I say broke down because I'm trying to eat fewer carbs, ha, impossible. This is one of those simple recipes that is easy to get right time after time and it's really tasty. I made this multiple times and the best recipe mash-up is below.
Thursday, May 29, 2008
Tonight I made a variation for dessert. I sautéed 2 apples in brown sugar and then added them to the batter that I usually make. I also threw in some vanilla and salt for good measure. It came out quite good. Let the pancake sit in the pan a minute to absorb some of the caramel sauce in the bottom before serving. And definitely saute the apple slices on med high for 10 minutes so they take on the caramel taste of the sugar. We had ours with vanilla ice cream, excellent vehicle for it.
Sunday, May 18, 2008
Monday, May 12, 2008
First, I bought another Milk chocolate bar by Green and Black with almonds. Wow, so good. Rich smooth chocolate taste with a smoky almond crunch. So worth crossing that dark chocolate line in the sand.
Second, I was reading smitten kitten earlier. If you haven't checked them out yet please do, they post some solid recipes. He had just posted this cookie recipe that M. and I made tonight. I didn't alter a thing. The salt is a great addition, it really works with the butter. I purchased the oats at our local market which were great, super fresh. Stale oats are the worst.
Great recipe, I highly recommend it. The cookies are crisp and crunchy with a soft chewy center. 5 to the C!
Anyway, hit the link above to see the recipe on their site or check it out below.
Adapted from Cook's Illustrated
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
6 ounces good-quality white chocolate bar, chopped (not "white chocolate" chips; they're almost always artificial. I am adamant about this.)
1/2 teapoon good quality flaky sea salt (for sprinkling on top)
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.
3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about ¾-inch thickness.
4. Sprinkle a flake or two of sea salt on each cookie
5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.
Saturday, May 3, 2008
On a better food note, David Lebovitz posted this last week and I finally made it. Really good, tangy and sweet. I poached the strawberries in the wine and added smoked cinnamon and black pepper. When you want something late at night but you're taking a break from ice cream...you know who you are...this is a good alternative.
By David Lebovitz
5 ounces fresh goat cheese, at room temperature
1/4 cup sugar
1/2 cup cream
2 large egg yolks
1/8 tsp vanilla extract
1. Preheat the oven to 350F
2. Place four custard cups or ramekins in a deep baking dish or pan.
3. Blend together the goat cheese, sugar, cream, egg yolks, and vanilla for 30 seconds until very smooth.
4. Divide the mixture into the custard cups; each should be a bit more than half full.
5. Add warm tap water to the baking pan, to make a water bath for baking the custards. The water should reach to about halfway up the side of each custard cup.
6. Cover the pan with foil and bake for 20-minutes.
7. When done, remove the custards from the water bath and cool completely.
1/4 tsp cinnamon
Pinch of freshly ground black pepper
1. In a non-reactive skillet, cook the red wine and sugar until the bubbles get thick.
Once the syrup is reduced to half its original quantity, 1/4 cup, remove from heat and scrape into a bowl to cool completely.
2. Rinse, hull, and slice strawberries. Toss in syrup, add cinnamon and black pepper and let stand for a minute to two, then spoon onto custards.
Friday, April 25, 2008
Really, lots and lots of stirring. Put on a good radio program and settle in by your stove top.
Good with a beer or served over ice cream which is my plan.
Always dessert oriented…what can I say? I love dessert.
1 cup sugar
1/3 cup water
A pinch of coarse sea salt (or smoked salt)
1 tsp ground cinnamon
1 tsp chili powder
1 tablespoon butter
1. In a wide, heavy-duty skillet, mix the peanuts with the sugar and water. Cook the ingredients over moderate heat, stirring frequently, until the liquid seizes up. It will take 5 minutes or so. Don’t get impatient…it will happen.
2. The peanuts will get crusty and the sugar will crystallize.
3. Then the peanuts will become dry and sandy, which is perfectly normal. Lower the heat and keep going, scraping up any syrup collecting in the bottom of the pan and stir the peanuts in it, coating them as much as possible. If the sugar isn’t caramelizing turn the heat up a little.
4. As you go, tilt the pan, removing it from the heat from time-to-time to regulate the heat and the syrup, so you can coat the nuts with the liquid as it darkens without burning the peanuts or the syrup. This is the only tricky part—I like to get the peanuts as deeply-bronzed as possible. if the mixture starts to smoke, remove it from the heat and stir.
5. I sprinkled the peanuts with a sizable pinch of flaky salt. I also sprinkled on cinnamon and chili powder while mixing the peanuts
6. When the peanuts are dark and coated remove from heat and mix in the butter and stir till fully mixed in. Then, tilt them out onto a baking sheet or a marble countertop.
7. Let the peanuts cool completely, then break up any clumps. Store in an airtight container, where they'll keep up to a week.
Monday, April 21, 2008
Mistakes? Yes, I should have cut the crumb mixture in half. The way I constructed the cake was by putting 1 quarter of the batter in the bottom of the bundt pan. Then I pipped in the almond cream. Then I layered 2 quarters of batter on top of this. Then I layered in the crumb mixture and topped with the final quarter of batter. Too much crumb, the top layer had a hard time connecting, literally, to the cake. Some of the chocolate and cinnamon sugar leaked out the side and really cooked to the pan making extraction difficult.
When I did remove the cake it was very floppy. I didn't even cup a piece for dessert for fear it would collapse. Instead I served it for breakfast. The cake has orange zest, cinnamon, chocolate, pecans and almond cream...almost too much on first try. We had it again this morning and it was much better. All of the flavors had mellowed and were quite good. Also, the cake was a little dryer this morning making it easier to dunk in my coffee cup. I do think the almond cream was a good addition. you can decide to experiment or not!
1/2 cup sugar
1/2 cup chopped pecans
2 ounces bittersweet chocolate chopped
1/3 raisins or currants
2 1/2 tsps ground cinnamon
pinch of nutmeg
pinch of salt
For the cake
2 cups flour
1 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
Grated zest of one orange
8 ounces unsalted butter
2 large eggs
1 1/2 tsp pure vanilla
1 cup sour cream
1. Pre heat the oven to 350 degrees. Center a rack in the oven. Butter a 9-10 inch (12 cup) bundt pan. Dust the interior with flour.
2. To make the swirl, mix all of the ingredients together in a bowl.
3. Cake: Whisk together the flour, baking powder and salt.
In the bowl of a standing mixer, add the sugar and orange zest, mixing with your fingers till incorporated. Now add the butter. With the paddle or whisk attachment beat on medium speed for 4 minutes. Add the eggs one at a time, beating for a minute inbetween. Beat in the vanilla. Reduce speed to low and add sour cream. Still working on low, add the flour mixture and mix only until incorporated.
4. Scoop one third of the batter into the bundt pan. Evenly sprinkle on half the swirl mixture. Layer in the rest of the batter. With a spatula make a shallow indentation in the center ring of the batter. Fill it with the remaining swirl mixture. Cover the mixture with the batters on the side. It doesn't have to be perfect.
5. Bake for 60-65 minutes or until a knife comes out clean. Transfer to a rack and let cool for 10 minutes. Then unmold and cool to room temp.
Don't forget, this cake gets better the next day.
Friday, April 18, 2008
Last night I melted a bar with a little butter. Then I heated up some cream, corn syrup, sugar and a little salt. I blended with the chocolate and ended up with an amazing hot fudge sauce that I served over vanilla ice cream. I know...more biking, but totally worth it.
Thursday, April 10, 2008
I have really been suffering through the end of a long winter. I know, the snowboarding was amazing...maybe the best year ever but still, how much ice is one girl supposed to take? The good news is it is finally Spring. I can tell because I'm dying to make an asparagus quiche, strawberries with a little balsamic over ice cream, a fresh green salad with just a little lemon and garlic. you get the picture. So, I started with this blueberry lemon loaf. I found the recipe on another blog and made some changes. They soaked it in a lemon syrup after baking. I instead left it alone, even reducing the over all amount of lemon because I wanted something you could toast and put a little butter on, which by the way was really good. You see, even though it is 60 during the day right now it is still 30 overnight. So, when I wake up, I want something warm with my coffee. Something I can dunk that won't fall apart. This bread was perfect and the blueberries didn't sink. Here's the bad news, I accidentally left my camera at a friend's house so I don't have my pictures. You'll just have to settle for a picture of a market I visited in Jaurez, Peru. I know onions and lemon bread don't really go together but I almost posted a picture of the guinea pigs that we had for dinner...not very satisfying and definitely not a good match with lemon bread. p.s., Susan sent my camera back! Now you can see how great look this bread is right out of the oven.
Lemon-Blueberry Yogurt Loaf
Adapted from Ina Garten
2 tsp baking powder
½ tsp kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 tsp grated lemon zest
½ tsp vanilla extract
½ cup vegetable oil
1 ½ cups blueberries, fresh or frozen, thawed and rinsed
1. Preheat the oven to 350 degrees F. Grease an 8 ½ by 4 ¼ by 2 ½-inch loaf pan. Grease and flour the pan.
2. Sift together 1 ½ cups flour, baking powder, and salt into 1 bowl.
3. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, and vanilla.
4. Slowly whisk the dry ingredients into the wet ingredients.
5. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
6. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
7. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack until it is room temperature.
Thursday, April 3, 2008
8 tablespoons unsalted butter, cut into pieces
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
1 cup Dulce de Leche
1. Preheat the oven to 350 degrees. Line a 8-inch square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.
2. Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.
3. Scrape half of the batter into the prepared pan. Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
4. Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.
Friday, March 28, 2008
The apple cake was amazing, thank good. Both my dinner companions ate the main course though I did get some, "we're happy you cooked dinner for us but this isn't that great" comments. I made the cake in the food processor, so easy, and baked it in a bundt pan. I'll post a photo when I get home today. I really cooked the bourbon sauce down. The intense alcohol flavor was softened and this morning the cake was perfect. Especially with a cup of coffee.
I am reposting the recipe here. Enjoy!
Sunday, March 23, 2008
I am planning a party. Really it's a distraction from the 10 degree mornings and the late nights working.
I always start with dessert so I'm scouring cookbooks, notes, the web, for interesting weird intensely tasty little bites. I made the first recipe today. It's called Salame Dolce. Mario has one version on the food network as do a few other Italian sites. I had this in Tuscany. It came with an after dinner drink and I really thought it was a savory slice of salami. Quite the opposite and really good. I served mine with soft whipped cream, slightly sweet. It's sort of fun and super easy. You can play around with the ingredients. I'm going to try it with different cookies next time. Our local coffee shop has these homemade biscotti that are almond orange flavored. For next time. Possible on the first warm day when we can sit outside.
Wednesday, March 19, 2008
1 pound ricotta
3 large eggs
1 1/2 cups grated parmesan cheese
3/4 cup extra virgin olive oil
( in cibreo’s cookbook it is made with additional 2 kg of spinach, washed cooked down and finely minced)
Butter an 8x8 pan. Preheat oven to 350 degrees.
Mix all the ingredients above and pour into buttered pan.
Bake uncovered at 350 till a film forms on top, about 5 minutes.
Cover with foil and finish baking for 30 - 40 minutes.
It is like a quiche,when the knife comes out clean it is done!
This is like heaven in your mouth! Truly wonderful. It is also amazing with the spinach. You can serve it with additional grated parmesan and a little spoonful of fresh pesto or with the following tomato gravy. I also served it with sautéed artichokes. You can see the tomatoes cooking in the background.
Wednesday, March 5, 2008
6 cups of 1-inch cubed squash (acorn or butternut)
3 tablespoons butter
3 tablespoons maple syrup
3 sticks cinnamon
6 strips of orange zest and juice of the orange
6 pieces whole star anise, or 6 whole cloves
3 sprigs of thyme or sage
Salt and freshly ground black pepper
Preheat oven to 400F.
1. Lay the 3 sheets of foil out on a work surface. In the center of each piece, place 2 cups of
diced squash, 1 tablespoon butter, 1 tablespoon maple syrup, 1 stick cinnamon, 2 peels of orange zest, 3 pieces star anise or cloves, and 1sprig of thyme or sage. Season the contents of the packages with salt and pepper. Squeeze the juice from the zested orange evenly over each package.
2. Carefully fold the foil to enclose the contents, making sure that no opening exists for the steam to escape. If your foil is thin, use a double layer. Place the packages on a baking sheet and into the hot oven. Roast the squash for 25-30 minutes.
3. Serve along with the juices that have accumulated in the package, discarding the whole spices, herbs, and orange.
Tuesday, March 4, 2008
Tonight, however, we were in the mood for something homey. It's raining outside and there is a lot of work to catch up on so nothing better then procrastinating in the kitchen.
MC and I are in love with Dorie Greenspan so we read every Thursday's; Baking With Dorie hoping it will be something that tempts us. Last week's recipe did the trick. Gingerbread cakes. Not just the average, mild, sweet cakes you usually get, faintly tasting like ginger ...no, these babies have umph! A teaspoon of black pepper, lots of fresh ginger and espresso powder, just to name a few. The only thing I changed in the second batch was reducing some of the molasses for maple syrup.
Daniel Day Lewis' character in, There Will be Blood, would have liked these, he might have even smiled that crooked smile after consuming a small cake or two.
Note: You must love molasses, if you don't, take a pass on this cake.
Johanne Killeen's Gingerbread Baby Cakes
From, Baking with Dorie
- makes two loaves or one 10-inch cake -
2 cups all-purpose flour (Johanne uses unbleached flour)
1/4 cup instant espresso powder
3 tablespoons unsweetened cocoa powder
1 tablespoon ground ginger
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 sticks unsalted butter, at room temperature
1 cup dark brown sugar
4 large eggs, at room temperature
2 1/2 tablespoons peeled and finely chopped fresh ginger
1 ½ cups unsulphured molasses
½ cup maple syrup
1. Positon a rack in the center of the oven and preheat the oven to 350°F. Brush the insides of two tea loaf pans with a light coating of butter, dust with flour and tap out the excess. (Or use a 10-inch round cake pan.)
2. In a small bowl, whisk the flour, espresso powder, cocoa, ground ginger, baking powder, salt and black pepper together just to mix; reserve.
3. Put the butter and brown sugar in the bowl of a mixer fitted with the paddle attachment, and beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed. The butter and sugar must be beaten until they are very light and fluffy, so don't rush it—the process can take 6 to 8 minutes with a hand-held mixer, 3 to 4 minutes with a heavy-duty mixer. Reduce the speed to medium and add the eggs one at a time, beating on high speed for 30 seconds to 1 minute after each addition. The mixture may look curdled, but that's OK—it will smooth out as you continue to mix the batter. Beat in the fresh ginger and add the molasses and maple syrup, mixing on medium speed for 1 to 2 minutes, until completely smooth.
4. With a rubber spatula, fold in the dry ingredients, mixing only until they are incorporated.
5. Divide the batter among the prepared pans and rotate the pans a couple of times to level. Bake the loaves or The 10-inch cake for take 50 to 60 minutes. Take care not to overbake the cakes; they should remain moist.
6. Transfer the cakes to a rack and cool for 10 minutes, then run a thin knife around the edges of the pan to loosen and unmold the cakes. Turn the cakes over so they cool right side up.
7. Serve the cakes warm or at room temperature with a generous dollop of lightly whipped cream and a shower of chopped candied lemon peel, if desired.
Storing: These moist cakes will keep covered at room temperature for 3 days or, wrapped airtight, can be frozen for up to 2 months. Thaw, still wrapped, at room temperature.
Wednesday, February 27, 2008
The Scharffen Berger 41% Cacao Milk with sea salted almonds was excellent, really, better than I expected. Smokey, not too sweet and excellent on the tongue. I will definitely buy another, the first being consumed in the name of thorough testing.
The second bar, a Valrhona straight milk with 40% Cacao, was more typical but still good. A little sweet for my liking but clean on the palette. I had the last bit with a cup of coffee, it was a good match.
We'll be in Jackson soon so I'll pick up some other varieties and you should definitely check out the Times article.
It's like dark chocolate is Obama and milk chocolate is Hillary...you don't HAVE to hate milk chocolate just because you've discovered dark chocolate.
Monday, February 18, 2008
So, I made a soup this weekend because my co-op had the most beautiful broccoflowers ever and I heard on the news that Barack Obama supporters are loving broccoflower...I did a little looking around and customized a recipe that I found on La Tartine that sounded interesting.
In case you were wondering, what is a Broccoflower, here you go:
- Broccoflowers are a cross between broccoli and cauliflower
- Broccoli and cauliflower are closely related and fully cross compatible.
- Broccoflowers are generally considered to have a milder and slightly sweeter flavor than their close cabbage-family relatives.
Susan sent me this really simple delicious recipe for raab so I made my first batch Saturday night. It was so good that I did the same thing to Chard on Sunday night. I also added some toasted pine nuts.
Sautéed Broccoli Raab
6 cloves garlic
bunch of raab, chopped up with large stems removed
Heat the olive oil in a large saute pan over medium, thinly slice the garlic and add to the oil. Don't burn the garlic, slowly brown it till they are slightly crunchy chips.
Strain garlic out and place in a cup until ready to use.
Drain off most of the olive oil and save for another day, it will be garlic flavored.
Reheat the saute pan with about 2 tablespoons of the olive oil. Add the chopped up raab and aute. I let it go till some of it was actually slightly browned. I removed with a slotted spoon and served with the garlic chips on top.
This is really good! Try it! You'll end up loving Broccoli Raab!