Spiced (Right) Cranberry Pear Coffee Cake

December 18th, 2018 § 0 comments § permalink


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Makes 1 large round cake

Ingredients

For the crumb

1 cup all-purpose flour
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
½ teaspoon ground black pepper
¼ teaspoon salt
¾ cup chopped nuts (ideally pecans)
1 stick (8 tablespoons) butter, melted
2 large pears, cored and cubed bite size

For the cake

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cardamom
1 stick (8 tablespoons) butter, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
½ cup plain vanilla yogurt
1  ½ cups fresh cranberries

Directions

Pre-heat over to 360°F. Butter/grease a large round cake pan or ceramic pie dish (about 9 inches).

The crumb topping

Mix together flour, sugar, spices, nuts.  Slowly mix in melted butter  and mix until a crumbly mixture is formed. Gently mix in the pears.

The cake

Whisk together the flour, baking powder and soda, cardamom and salt.

In a stand mixer with a paddle attachment or large bowl, cream the butter and sugar until smooth and fluffy. Add the eggs  and vanilla and mix another few minutes until the eggs are incorporated and the mixture is smooth.

Slowly mix in the flour mixture and then the sour cream and yogurt and mix until all of the lumps from the flour are gone and light and fluffy batter is formed.

Fold the cranberries into the batter, gently.

Spoon half the batter into the prepared dish and spread evenly. Sprinkle half the crumb mixture over the top of the batter and then spoon the rest of the batter on top, making sure its even.  Toss the remaining crumb mixture evenly over the top and place the cake in the oven.

The cake will need to cook for about 1 ½ hours until the crumb is golden brown and a toothpick inserted in the center of the cake comes out clean. Begin to check on the cake at the 60 minute mark and cover the top with foil if the crumb mixture is browning too much before the cake is fully cooked.

Let the cake cool almost completely before serving, its good warm!





Carrot & Mango Chicken Mole

August 2nd, 2018 § 0 comments § permalink

INGREDIENTS


3 grilled carrots, chopped

10 dried guajillo chilies, washed

1 ½ pounds ripey ellow  tomatoes, coarsely chopped

1 large yellow onion, coarsely chopped

6 cloves garlic, peeled and chopped

1 tbsp. dried oregano, crumbled

1 tbsp. dried epazote, crumbled

1 tablespoon annatto seeds

¼ teaspoon allspice

1 stick canela (Mexican cinnamon)

4 whole peppercorns

1 teaspoon cumin seeds

1⁄2 cup sesame seeds

1⁄2 cup raisins

4 cups Chicken Stock

Salt and freshly ground black pepper

3 grilled chicken breasts, shredded

½ cup mango puree

PREPARATION

Preheat the oven to 400 degrees. Lay the dried chilies, raisins, onions, tomatoes, garlic,seeds and spices on a baking sheet and roast for about 15 minutes or until slightly charred.

Add the chopped carrots, dry roasted items and tomatoes in a stock pot with the chicken stock and bring to a boil. Reduce heat and simmer for about 30 minutes.

Let cool. Blend in batches with the mango puree until. Smooth paste is formed.  Reheat the sauce in a stock pan and add the chicken and cook until hot!

Combine the puree with the sesame-raisin paste and the chicken stock and simmer over low heat for 2-3 hours, stirring occasionally. Season with salt and pepper to taste. The mole should have a thick, smooth consistency.

Tropical Mango Ceviche

August 2nd, 2018 § 0 comments § permalink

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Serves 6 -8

INGREDIENTS

3 tablespoons orange juice
Juice of 5 to 6 limes
¼ cup coconut milk
1 tabblespoon salt
2 pounds whitefish filets, cut into bite sized pieces
1 medium red onion, chopped fine
1 red pepper, chopped fine
1 red jalapeno, deseeded and chopped fine
1 medium mango ( semi ripe) chopped bit size
½ cup fresh cilantro leaves, chopped fine
2 medium avocadoes, sliced

PREPARATIONS

Mix together the orange juice, lime juice, coconut milk and salt.  Combine the fish, onion, red pepper, jalapeño, mango and cilantro in a shallow bowl and mix well.  Pour the lime juice mixture over it and gently mix.  Refrigerate for 2 hours. Serve with avocado sliced layered over the top.

Ceviche de Sierra (Mazatlan)

August 2nd, 2018 § 0 comments § permalink

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Serves 8-10

INGREDIENTS

2 pounds skinless mackerel fillets, roughly chopped
2 teaspoons salt
1 cup lime juice
5-6 medium carrots, roughly chopped
1 small red onions, roughly chopped
1 small cucumber, peeled and roughly chopped
1 serrano pepper, desseded, pith removed, roughly chopped
1 tablespoon fresh chopped oregano


PREPARATION

Process the fish in a food processor on pulse mode for about 8-10 seconds or until just finely chopped. Transfer to a large flat bowl. Mix the salt and lemon juice and pour it over the fish. Let the fish marinate for at least 1 hour.

In the meantime process the carrots, onions, cucumber, Serrano pepper and oregano, again on pulse, until a very fine crumbled consistency is created. Once the fish has marinated for an hour toss the carrot mixture with the fish, mixing very well. Serve immediately.

Agua Chili De Cameron (Shrimp Agua Chili Ceviche- Mazatlan)

August 2nd, 2018 § 0 comments § permalink

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Serves 6-8

INGREDIENTS

20-24 large shrimp, peeled and deveined, preferably butterflied
¾ cup lime juice
½ cup water
2 Serrano peppers, deseeded, piths removed, roughly chopped
3 tablespoons extra virgin olive oil
1 ½ teaspoons salt
2 english cucumbers, peeled and sliced thin
1 small to medium red onion, halved and sliced thin

PREPARATION

Combine the juice, water, Serrano peppers, olive oil and salt in a blender and blend until smooth.

Arrange the cucumber slices on a large plate and arrange the shrimp on the top of the cucumbers, making sure to lay the butterflied side down. Pour the blended lime mixture across the top evenly. Arrange the red onion slices over the top. Refrigerate for at least 30 minutes before serving, allowing the shrimp marinate and cook in the lime juice.

Mango Piña Colada

August 2nd, 2018 § 0 comments § permalink

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Makes one Gallon

INGREDIENTS

1 ½ cups fresh chopped mango
1 ½ cups fresh chopped pineapple
1 cup mango pit mixer
1 cup coconut cream
1 tablespoon coconut extract
1 cups lime juice
3 cups water

PREPARATION

Blend all of the ingredients in a blender in batches and mix into a gallon jug. Add rum or enjoy as is, blended or over ice.

GER-NIS CITRUS CILANTRO CHILI SALT

August 2nd, 2018 § 0 comments § permalink

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Makes 1 cup salt

Ingredients

¾ cup maldon salt
1 tablespoon lemon zest*
1 tablespoon lime zest*
1 teaspoon orange zest*
2 tablespoons fresh Cilantro leaves, chopped superfine
3 tablespoons fresh parlsey leaves, chopped superfine
1 jalepeno, desseded, chopped superfine

*Use organic unwaxed citrus, make sure citrus and herbs are completely dry.

Directions

Preheat oven to 225°F. Combine all the ingredients in a large bowl and mix thoroughly. Place the mixture on a lined baking sheet allowing amble room, making sure to flatten completely the mixture against the pan. Place in the oven and bake for about 30 minutes, the zest and herbs should crumble easily when pressed together with your fingers. Allow to cool and then either process with your fingers by rubbing zest and herbs together with salt or pulse a few times in a spice grinder. Store in an airtight jar for up to two months. Do not refrigerate.

Red Dandelion Green Goddess Dressing

April 11th, 2018 § 0 comments § permalink

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Makes 3 cups

 

Ingredients


1 cup buttermilk (make your own, combine 1 cup milk and 2 T lemon juice- let stand for 5 minutes)
3/4 cup mayo 
3 cloves garlic  chopped)
1-2 teaspoons lemon zest
juice of 1 lemon
2 tablespoons champagne vinegar
4-5 white anchovies (can use regular but it’s not as bight tasting)
1 1/2 cups red dandelion leaves (chopped)
1/2 cup parsley (leaves and stems ok)
1/2 cup chives (handful) 
1 teaspoon salt
1/2 teaspoon pepper


Directions


Combine all ingredients in a blender, pulsing a bit first to get the stuff chopped up a bit. Once you feel the blender moving well, increase speed little by little until high speed.  Blend  until its super smooth and creamy, add more milk to thin to your desire, season with a little more salt to your taste.

Shakshuka ( North African Poached Eggs)

February 3rd, 2018 § 0 comments § permalink

Fresh Eggs poached in Pan. In tomato sauce and onion, red, yello

Serves 6

Ingredients

Olive oil
2 green or red chilies (as spicy as you want your dish to be, use mild chilies for no heat) 3 cloves garlic, chopped fine
1 yellow onion, chopped fine
¼ cup green onions, sliced thin
1 teaspoon cumin
1 tablespoon smoky paprika
1 teaspoon salt
1teaspoon black pepper
1 (28 ounce) can whole peeled tomatoes
½ cup feta cheese, crumbled
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh cilantro leaves
Warm pita or bread for serving

Directions

In a large sauté pan with raised edges at least 3 inches, heat olive oil about 4 tablespoons on a moderate high heat. Add chilies, onions, garlic, and sauté until onions are beginning to caramelize and char or about 5-7 minutes. Add the cumin, paprika, salt, and pepper and stir well. Pour in the canned tomatoes and break apart with your hands as you add them in. Stir well and cook down about 10 minutes or until all mixture is juicy and tomato saucy. Turn burner to a moderately low heat and make sure the tomato sauce is even throughout the pan. Crack the eggs one by one, making sure not to disturb the yoke, and making sure the eggs are all over the pan. Poach the eggs, basting them with tomato sauce from the pan using a spoon. The eggs should be done in about 4 minutes, if you would like the yolks more done, place more tomato mixture atop the yolks (carefully) and cook for about 6 minutes.) Remove from heat and sprinkle with the feta and the herbs! Serve with warm pita or bread.


Cheese & Potato Bourekas

February 3rd, 2018 § 0 comments § permalink

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Serves 6

Ingredients

1 cup mashed potatoes
1/3 cup crumbled feta cheese
¼ cup chopped fine red onion
1 clove garlic, minced
2 tablespoons chopped fine fresh mint leaves
2 tablespoons chopped fine fresh parsley leaves
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
2 eggs 1 (14-16ounce) package puff pastry sheets or pre cut squares, thawed but cold
1 tablespoon black sesame seeds

Directions

Combine the potatoes, cheese, onions, herbs and olive oil in a small mixing bowl and mix until all ingredients are infused. Sprinkle in the salt and pepper and pour in the egg mixture. Crack in one of the eggs and mix until its fully incorporated and the mixture is creamy. Place the mixture in the refrigerator to get cold and solidify a little. Heat the oven to 375 F. Prepare a baking sheet by lining it with parchment paper. Cut the puff pastry into about 6-10 squares, a minimum of about 3 inches on each side. Place tablespoon of the filling in the center of each square. The amount of the spoonful will depend on the size of your final square, most important is that there is room to fold the square over. Fold the square over in half either diagonally to form a triangle or straight over to form a rectangle (artists call), pinch the ends of the dough by pressing them together. Beat the second egg and lightly brush the tops of the bourekas, this helps encourages a golden color. Sprinkle with the sesame seeds evenly.

Place in the oven and bake for 30 minutes, or until the bourekas are puffed and golden in color. Allow to cool for a few minutes before serving as the interior can be extremely hot.


Fresh Grapefruit and Fennel Juice or Cocktail

February 3rd, 2018 § 0 comments § permalink

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Makes a few drinks….

Ingredients

1 fennel bulbs, tops attached
3 ruby red grapefruits
1.5 ounces vodka (optional)

Directions

Using a juicer, juice the fennel and set aside.  Juice the grapefruit using a citrus juice and combine the fennel and grapefruit juice and chill.

Drink over ice, with our without vodka!


Pot Sticker Dough

January 8th, 2018 § 0 comments § permalink

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Makes enough for 20 potstickers

Ingredients

2 cups all purpose flour
1 cup boiling water
1/2 teaspoon salt

Directions

In a medium bowl, mix  together the flour, water and salt until the dough is combined.  Turn out on a lightly floured surface and knead for about 5-8 minutes or until super soft and pliable.  Let rest covered in plastic for 45 minutes.

If you are not using the dough immediately, refrigerate the dough immediately after kneading and take out and let rest one hour at room temperature before making dumpling wrappers.

Kale Pesto

September 2nd, 2015 § 0 comments § permalink

Makes 2-3 cups pesto

Ingredients

2 cups chopped fresh kale leaves, stems removed
¼ cup water
3 cloves garlic
2 teaspoons lemon zest (optional)
juice of 1 lemon
¼ cup chopped yellow onion
2/3 -1 cup extra virgin olive oil
chopped fresh red chili (options for heat lovers)
2 teaspoons salt
1 teaspoon fresh black pepper

Directions

Place the kale leaves and the water in a large bowl and massage for a few minutes.  Let the kale sit in the water for a few minutes to absorb and become softer.   Place the kales leaves and water, garlic, lemon zest/juice and yellow onion in a blender and pulse until the mixture starts to get chopped up and turns into a chunky paste.  Add the olive oil about ¼ cup at a time and blend until a smooth consistency is formed. Season with salt and pepper, adding more if necessary.

*Toss over pasta or use as a marinade for grilled chicken. Add some to your vinaigrettes or atop steamed fish and vegetables!

ORGANIC LOCAL RICOTTA CHEESE + ORGANIC VEGGIES FROM EARLS = BEST ORGANIC VEGGIE RICOTTA LASAGNA!

March 6th, 2015 § 0 comments § permalink


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Enjoy this recipe inspired by the connection  two organic and sustainable food folks have made!

Ingredients

Olive oil
4 cloves organic garlic, chopped fine
2 medium organic yellow, onions, chopped small
2 medium organic carrots, chopped small
2 medium organic green zucchini, chopped small
1 cup organic broccoli florets, cut super small
8 medium organic plum tomatoes, chopped small
¼ cup fresh organic basil, chopped fine (2 tablespoons reserved)
2 tablespoons fresh organic parsley, chopped fine (2 tablespoons reserved)
2 tablespoons fresh organic marjoram, chopped fine (2 tablespoons reserved)
2 tablespoons fresh organic oregano, chopped fine (2 tablespoons reserved)
2 cups organic tomato sauce, canned
½ cup organic red table wine
Salt/pepper
Lasagna noodles (cooked or fresh)
4 cups fresh  organic spinach
3 cups  fresh ricotta (Bellwether Farms Whole Milk Jersey Ricotta)
2 eggs
2 teaspoons freshly ground nutmeg
1 ½ cups parmesan cheese, grated
1 cups fresh mozzarella, sliced thin

Directions

In a large soup pot, over medium high heat, add oil. Cook onions and garlic until soft and translucent, about 5 to 7 minutes. Add carrots and cook for a few more minutes. Add the zucchini, broccoli and sauté a few more minutes.  Next add the tomatoes and reduce heat to a medium simmer. Add the fresh herbs (making sure to reserve some for the end).  Allow to cook about twenty minutes, cooking down the tomatoes.  Add the tomato sauce and red wine, and season with salt and pepper. Reduce heat and simmer for about 30 minutes. Take off heat and allow to cool a bit before assembling lasagna.

Preheat oven to 375°F.

In a mixing bowl combine the ricotta, nut meg and eggs and mix well.

In a large casserole dish, place a layer of lasagna noodles (cooked or fresh) down first, then spread a little sauce over the noodle. Add a layer of fresh spinach and then

gently spoon some of the ricotta mixture over the spinach (small dollops, over the layer about 1-1/2 inches apart.  Add a thin layer of warm sauce, making sure to move it around and melt the ricotta, making the layer even and consistent in sauce and ricotta.  Sprinkle a layer of parmesan cheese on top of the tomato sauce layer. Repeat the steps and make about 3-4 layers.  For the top, add a layer of noodles and a “glossing of sauce” just to moisten the noodles.  Cover with fresh slices of mozzarella and the reaming chopped fresh herbs.  Then sprinkle it with a thin layer of the grated parmesan.  Season with salt and pepper again.

Place lasagna in the oven and bake for about 45-60 minutes or until the top is crusty and lightly brown. Allow the lasagna to sit and rest about 20-30  minutes before serving. ( this will settled the lasagna and make cutting and serving easier!

Featured Earls Organic Growers: Covilli Zucchini, Jacobs Farms Herbs, La Colline Broccoli, Earthbound Farms Spinach

Earls Organic Produce, promotes organic agriculture and sustainable food trade while cultivating enduring partnerships with growers, producers and customers alike. Earls seeks to educate, excite and evoke passion for the organic culture and continually evolve.  An authentic passion for food and pure, fertile soil together fostered what has become the leading regional distributor of organic produce in the San Francisco Bay area, connecting like minded food conscious folks.

Bellwether Farms, located in the rolling hills of the Sonoma County Coast, the farm is located a few miles from the ocean, near Tamales & Bodega Bays.  The region is well known for mild temperatures and coastal fog.  With the absence of any heat stresses, the region is quintessential in it’s Shangri-La conditions for making exemplary cheese!

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Fresh Mango Margarita (Rocks)

March 4th, 2015 § 0 comments § permalink

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Makes a few cocktails….

Ingredients

3 ripe mangoes, peeled, deseeded and chopped
Zest of 1 lime
Juice of 2 limes
Juice of 1 orange
1/2 cup honey
1/2 cup hot water 
tequila Blanco
Coarse salt
Limes for garnish and taste

Directions

Mix together in a blender ( or with a hand held emulsifier) mangoes, lime zest and juice, orange juice, honey and hot water, cilantro leaves and lime juice  until very smooth. Refrigerate mango syrup until completely chilled.

To assemble the cocktails fill a low ball or shallow glass with ice, place 1 -1 1/2 shots of tequila in the glass and top with 2-3 ounces of the mango syrup (depneding on how sweet you like it).  Squeeze in a half of a lime, stir well and add a pinch of flake salt to the top. ( optional.)


Ahi Tuna Tartare with Avocado and Tortilla Chips

August 22nd, 2014 § 0 comments § permalink

yellow tuna steak

Serves 2 -4

1 teaspoon super finely, chopped ginger
2 garlic cloves, chopped superfine
1 teaspoon orange zest, plus juice of one orange
1 teaspoon lime zest, plus juice of one lime
¼ cup yuzu rice vinegar
¼ cup tamari sauce
1 tablespoon sriracha sauce
2 tablespoons sesame oil
½ medium red onion, chopped superfine
1 red bell pepper, chopped superfine
1-2 Serrano chili peppers, deseeded and chopped superfine.
3 tablespoons fresh cilantro leaves, chopped
2 firm but ripe avocadoes
1 tablespoon black sesame seeds
¾ – 1 pound Aji tuna ( sushi grade)
Radish sprouts (garnish)
Tortilla Chips

In a medium, shallow bowl whisk together the ginger, garlic, citrus zest and juice, vinegar, tamari, sriracha and sesame oil. Add the chopped red onion, red bell pepper, chili pepper and cilantro and mix well. Refrigerate about 30 minutes. Right before serving, chop the tuna into small diced cubes ( tiny – 1/8 inch). Combine it with the marinade mix , stir well and refrigerate 5-10 minutes. In the mean time chop the avocado into small diced cubes as well. To serve place few spoonful’s onto a small plate and a few avocado pieces, garnish with a few radish spouts and place some tortilla chips around the tartare.

Mexican Samurai

August 22nd, 2014 § 0 comments § permalink

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Makes 1 cocktail

2 ounces (really good quality) Anejo Tequila
½ ounce Domaine de Canton Ginger Liquor
1 ounce Ginger, Mango & Chili Syrup*
Juice of 1 Lime
Sake (ice cold and preferable a floral dry type)
Chili Pepper Cilantro – Lime Garnish*

In a shaker filled with ice, combine the tequila, ginger liquor, syrup and the lime juice and shake vigorously.  Strain into a coupe or martini style glass and top with a float of Sake.  Garnish with a lime wheel float and a chili pepper slice.


* Ginger, Mango & Chili Syrup – In a saucepan combine the pulp of two mangoes, 1 cup of water and 1 tablespoon chopped (superfine) ginger.  Bring to a boil, then reduce heat and simmer for about 10 minutes.  Add ½ cup coconut nectar and stir super well.  (Add more or less coconut nectar according to sweet preference) Take of the heat and cool.  Strain and chill liquid.  (Makes about 1 ½ cups of syrup)

*Chile Pepper Lime Garnish-in a tiny bowl combine the juice of half a lime, 1 tablespoon coconut nectar and ½ tablespoon cilantro, chopped super fine and mix well.  Place 3-4 thin lime wheels and 1 Serrano chili pepper sliced thin in the mixture, coating well and let stand  (chill) for about an hour before using.

Parsley & Lemon – Ricotta Cupcakes

May 19th, 2014 § 0 comments § permalink

muffin

Makes 6 large cupcakes

Ingredients

2 cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup turbinado sugar
3 tablespoons lemon zest
3 tablespoons chopped fine, parsley
1 stick butter ( salted) softened
¾ cup ricotta cheese
1 egg
juice of three lemons

Directions

Heat oven to 350 degrees F.

Sift or mix together the dry ingredients, flour, baking powder and soda and salt, in a medium size-mixing bowl.  In another medium sized bowl mix together the sugar, parsley and lemon zest until a crumbly mixture is created.  (Set aside 3 tablespoons of the mixture in a small bowl.) Add the butter and ricotta to the sugar mixture in the medium bowl.  Mix well by hand is fine.  Add the egg and continue to mix well until a light fluffy batter is created.  Spoon the mixture into a muffin tray lined with muffin papers or greased well.  Sprinkle the sugar mixture from the small bowl set aside on the top of each muffin.  Bake for about 25 minutes or until a toothpick or knife inserted in the center comes out clean.

Nissa’s “Ecuadorian” Beauty Bar

February 17th, 2014 § 0 comments § permalink

Nissa’s Beauty Ecuadorian Beauty Bar Party

Food Menu

Mango Summer Rolls with Spicy Satay and Hoisin Sauce

Cold Vietnamese Vegetable & Buckwheat Noodle Salad

Balaneese Jakut Urub Salad

Ginger Chili Mint Pickles

Thai Ginger Cooler with Chili Mint Pesto


HERBAL GARDEN SUMMER ROLLS

Makes 12 rolls

Ingredients

12 rice paper wrappers
1 head boston lettuce leaves, white parts removed
2 medium carrots, cut into 1-inch matchsticks
1 red bell pepper, cut into 1-inch matchsticks
½ cup scallions, chopped fine
½ cup semi ripe mango, cut into 1-inch matchsticks
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves
Peanuts (optional)
Sweet chili sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. Place one wrapper down and arrange lettuce leaves on top, place a few of the carrots, bell peppers, scallions and mangoes atop and then add a few fresh herbs. Place two cooked shrimp in the wrap. Wrap the roll up like a present but rolling. Serve garnished with peanuts and sweet chili sauce.

*Alternative use a Thai Cabbage Slaw instead of lettuce

Ginger Chili Mint Pickles

Makes 2 cups

Ingredients

1 cup water 
1 cup rice wine vinegar, flavored with ginger if you can find 
¼ c. sugar
1 teaspoon salt 
1/4 cup chopped fresh mint
1 large euro cucumber washed & sliced thin (peels on)
2 cayenne peppers sliced thinly, seeds removed 
(Serrano chili’s can be substituted)
1 medium red onion sliced thin 
¼ cup fresh ginger , peeled and sliced thin

Directions

Whisk water, vinegar, sugar & salt together until sugar and salt are totally dissolved. Add cucumbers, red onions, ginger, and chili’s and mix well. Refrigerate for about 1 hour or until desired pickled taste.

Hoisin Sauce

Makes 1 cup

Ingredients

½ cup tamari
2 cloves garlic, minced
3 tablespoons creamy peanut butter
2 tablespoons honey
4 tablespoons yuzu rice vinegar
2 tablespoons dark sesame oil
1 tablespoon Ger-Nis siracha
1 teaspoon black pepper, finely ground

Directions

In a small mixing bowl whisk together all ingredients until smooth and well incorporated. Place in a squeeze bottle for easy use. Store in the refrigerator for up to 3 weeks.

Fire Roasted Red Chili Sambal with Fresh Mint

Makes 1 ½ cups


Ingredients

6 red chilies, fire roasted and chopped

2 dried red chilies, chopped and presoaked in rice wine vinegar

2 red bell peppers, fire roasted and chopped

8 cloves of garlic, fire roasted and chopped

¼ red onion, fire roasted and chopped

½ tablespoon fresh ginger, chopped fine

1 teaspoon lemongrass bulb, chopped fine

Juice of two limes and zest of one

2 tablespoons turbinado

2 teaspoons salt

¼ cup rice wine vinegar

¼ cup fresh mint leaves

¼ cup water


Directions

Place all ingredients in a food processor and blend until a smooth paste is formed.  Add more water as needed.  Adjust flavor with salt and lime juice according to preference. Chill.


Balineese Jakut Urub Salad

Serves 6-8


Ingredients

2 teaspoons ginger, chopped fine

2 teaspoons garlic, chopped fine

1 teaspoon salt

1 red chili chopped fine

1 tablespoon honey

Juice of 2 limes

2 tablespoons rice vinegar

¼ cup coconut oil

2 tablespoons sirracha

3 cups red cabbage, shredded

1 cup green cabbage, shredded

1 cup spinach, shredded

1 cup swiss chard, shredded

2 cups green beans, blanched and cut into 1 ½ inch pieces

1 red pepper, cut into 2 inch thin matchstick pieces

¾ cup toasted coconut flakes

¾ cup toasted honey/chili peanuts*

¾ cup fried red onions


Directions

Whisk together the ginger, garlic, salt, chili, honey, lime juice, rice vinegar, sirracha and coconut oil. Set Aside.  Combine all the other ingredients in a bowl and mix well. Dress with the dressing and let sit in the refrigerator at least 30 minutes before serving.

GINGER-LIME BASIL COOLERS

Makes One Pitcher

Ingredients

2 chunks of fresh ginger the size of a small sized hand each
2 cups fresh basil leaves
1 cup sugar
3-4 lime juiced
2 liters seltzer water
2 cups water

Directions

Wash and scrub ginger well, remove skin by scraping ginger with a spoon, not worrying too much about getting peel off. Chop ginger up into small chunks, lime chopping an onion roughly. In a medium sauce pan place ginger, basil leaves and 2 cups water and bring to a boil, let simmer for about 15 minutes. Take off burner and let rest until room temperature. Strain and discard ginger basil pulp. Add 1 cup of sugar and place back on burner, bring to a boil and then reduce temperature to simmer about 5 minutes. Cool mixture completely.

In a pitcher combine ginger basil syrup and lime juice and 1-2 liters seltzer water, until desired sweetness and taste. Chill & serve over ice.

*Serve with a garnish of chili mint pesto – blend together 1 red chili, 2 teaspoons ginger, ¼ cup mint and ¼ cup basil and ½ cup ginger syrup until a pesto like consistency is formed.  Drizzle a little on the top of finished cocktail.



Spa Menu

Lavender Nail and Heel Butter – Melt ½ cup of bees wax together with ½ cup of almond oil and ½ cup coconut oil, until all bees wax is melter and add your essential oils to preference. Set in a tin tub for 24 hours to set up.

Thai Herb & Spice Foot Scrub – Mix together in a large bowl: 2 tablespoons finely chopped ginger, ½ cup mint, ½ cup cilantro, ¼ cup basil ( all finely chopped) zest of three limes, 1 cup raw sugar, ½ cup of medium course salt and ½ cup coconut oil.  Mix well.

Peppermint Almond Circulation Foot Scrub

Coffee & Lavender Brown Sugar ( Cellulite Reducing and Bronzing) Body Scrub – omit the sage and add 1-2 tablespoons freshly ground ( course) coffee

Vanilla & Chai Almond Body Mask – infuse 3 fresh vanilla beans ( seeds scraped into the pan) with 2 chai tea packets in 1 cup almond oil and ½ cup olive oil.  Allow to steep on very low for 30 minutes and let set for at least 24 before use.

Passion Fruit &Lime Zest Body Scrub – in a blender, blend 4 passion fruits ( seeds and all) with ½ cup honey until all the seeds are totally broken apart creating tiny granules.  Mix together with 1 cup raw sugar and ½ cup salt (course) and zest of 3 limes and ½ cup almond oil. Add a 2 passion fruit tea bags ( TAZO) if you have…..

Passion Fruit Honey & Yogurt Body Mask – Blend together 4 passion fruits (seeds and all) with 1 cup yogurt and one cup honey, ½ cup almond oil and add 1 packet of passion fruit tea bags if you have.)

Grapefruit & Salt Invigorating Body Scrub- combine the following in a bowl:  zest of three grapefruits and 2 limes and 1 orange, 1 cup salt ( course) ½ cup raw sugar, 1 cup olive oil

Citrus Silk Honey Body Mask – blend grapefruit juice of zested fruit seeds and all with 1 cup yogurt and 1 cup honey and ½ cup olive oil

Parsley Pineapple Clarifying Facial Scrub-blend 1 cup fresh pineapple ( core part is best) with ½ cup fresh parsley leaves and ¼ cup olive oil until smooth but still a little chunky- refrigerate for about 2 hours before using.

Papaya & Honey Yogurt Skin Brightening and Tightening Facial Mask- blend together 1 small papapya( peeled but do blend seeds) with ½ cup honey and ½ cup yogurt.  Refrigerate at least 3 hours before use.

Parsley Mint Facial Toner – blend 1 cup fresh parsley with 1 cup distilled water or witchhazel and ½ cup apple cider vinegar- strain and refrigerate

Avocado, Honey Hair Mask- Normal Hair, adds shine, bounce and strength – blend 1 avocado, 1 cup honey and 1 egg in a blender- refrigerate

Egg & Olive Oil Dry Hair Mask – blend 4 egg yolks with 1 cup olive oil- refrigerate

Banana Honey Almond Flaky Scalp Hair Mask – blend 1 banana, ¼ cup almonds, and ½ cup honey with 1 cup yogurt- refrigerate

Chamomile Highlight Enhancer Hair Rinse – use fresh chamomile and make a big pot of tea, strain

Chamomile, Apple Cider Detoxifying Hair Rinse – same as above but add 1 cup of apple cider vinegar to every 2 cups of rinse!


Peas, Potatoes and Yuerba Buena Harissa

October 29th, 2013 § 0 comments § permalink

harissa

Serves 4

An accidental combination of the best kind, this dish is inspired by Salatata Batata al Tunis (Tunisian Potato Salad), and uses some of the fresh and vibrant local ingredients that I found here in Ecuador;  baby potatoes, peas , spicy red chilies and yerba Buena.  The spice mixture is a little plainer in this harissa recipe, as I used what was easy to find here and it is just as vibrant and fits perfect with the potatoes and peas.  Serve it hot or cold and with a dollop of fresh yogurt to mild out the spicy harissa.

Ingredients

1 pound baby potatoes, halved
2 teaspoons salt
1 cup fresh shelling peas, shelled
2 tablespoons cilantro, chopped
2 tablespoons extra virgin olive oil
Smoked Maldon Salt ( or regular salt)
Fresh Mint ( Yuerba Buena) Harissa ( recipe follows)

Directions

Place the baby potatoes and salt in large pot and cover with water, about 1 inch above the potatoes.  Bring to a boil and allow to gently boil for about 10 minutes or until soft but still tender and “aldente”.  ( Or when a fork poked in moves rather gently through them.)  Turn the heat off, add the peas and cover and let stand for another 7-10 minutes.  Strain the potatoes and peas and place in a medium mixing bowl.  Add the cilantro and the olive oil and toss together gently, until all of the potatoes are coated with the oil and cilantro.  Serve with a drizzle of fresh harrisa and a pinch of smoked salt.

Yuerba Buena Harissa

Makes 2 cups

Ingredients

1 red bell pepper, roasted, peeled and deseeded

3 (hot) red chilies, roasted, peeled and deseeded
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
2 teaspoons rainbow, black or pink peppercorns, toasted

2 teaspoons smoked paprika
3 garlic cloves
1 tablespoon lime zest
3 tablespoons lime juice
2 teaspoons salt
2  tablespoons olive oil
3  tablespoons fresh mint leaves

Directions

Place all ingredients in a blender and blend until smooth and spices are broken apart and the sauce is silky.  Can be stored in the refrigerator for up to 3 weeks.

Rosemary & Concord Ginger Shortbread with Fairy Dust

October 3rd, 2013 § 0 comments § permalink

2013-10-03 12.14.41

Makes 6 dozen cookies

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon coarse salt
1  teaspoon fresh rosemary, chopped fine
10 tablespoons (1 ¼ sticks) unsalted butter, softened
1 cup sugar
2 tablespoons extra-virgin olive oil
2 tablespoons heavy cream
2 tablespoons Concord Grape Ginger Jam ( Recipe Follows)
1 large egg
Rosemary Fairy Dust  for sprinkling ( Recipe Follows)

Directions

Preheat oven to 350ËšF. In a large bowl, whisk flour, baking soda, salt and chopped rosemary; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in olive oil. Reduce speed to low. Mix in flour mixture. Add cream;  concord jam and mix until well combined, about 2 minutes. Add egg and mix until just combined.

Shape dough into ¾ inch balls and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers and sprinkle with Rosemary Fairy Dust

Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheet or wire racks. Store in airtight container.

2013-10-03 11.49.302013-10-03 12.16.51

Rosemary  & Ginger  Cinnamon Concord Jam

Makes 1 cup of jam

Ingredients

2 pounds concord grapes, chopped finely in a food processor ( do not discard juices)
1 tablespoon fresh ginger, peeled and chopped
2 cups turbinado sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cinnamon sticks
½ teaspoon ground cinnamon
2 teaspoons fresh rosemary leaves, chopped fine
Pinch of cracked black pepper
¼ teaspoon salt

Directions

Place all the ingredients in a heavy bottom pan and place on medium heat.  Bring the mixture to a boil and then reduce to a simmer and cook for about 30 minutes or until the mixture is thick.  Allow to cool. Refrigerate for up to 2 weeks.

Rosemary Fairy Dust

Makes ½ cup of fairy dust

Ingredients

½ cup turbinado or sugar in the raw
2 teaspoons of fresh rosemary, leaves, chopped fine
½ teaspoon lemon zest

Directions

Using a mortar and pestle, grind up all ingredients until a fine powder is created, like a dust.  Store in an airtight jar for up to a few weeks, un-refrigerated.  Alternatively, use a (clean) coffee grinder or a rolling pin on a cutting board.

Tunisian Fresh Mint Tea with Pine Nuts

August 2nd, 2013 § 0 comments § permalink

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Ingredients

1 cup fresh mint leaves
Honey
Hot water
Pine nuts

Directions

In a tea cup place 4-10 fresh mint leaves and fill with hot water.  Add honey to taste and place 4-8 pine nuts on the top.


Fresh Dates, Mint Infused Honey & Ricotta

August 2nd, 2013 § 0 comments § permalink

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Serves 6

The dessert is one that combines the love of fresh dates with the amazing ricotta and honey found throughout the Middle East, the tea, purely a Tunisian thing, interesting and quite good.

Ingredients

½ cup honey
1/2  cup water
24 fresh Deglet Nuir or Medjul dates, pitted
2 cups fresh ricotta


Directions

In a small saucepan heat the honey and the water, whisking to incorporate, do not boil.  Add the dates and let the dates simmer on low in the honey for about 5 minutes.  Serve a dollop of ricotta with a 3-4 dates and a drizzle of the honey.


Arabic Salad

August 2nd, 2013 § 0 comments § permalink

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Serves 6

The secret to success of this classic Middle Eastern recipe is small/tiny uniform pieces. They catch the flavors better and ensure the exceptional fresh taste with the prefect ratio of flavors! Each region has their own variation of this recipe, my favorite is probably the Lebanese version which is very herbaceous.

Ingredients

4 small Persian cucumbers or 2 euro cucumbers, peeled and chopped fine (tiny cubes)
2 medium sized roma tomatoes, chopped fine (tiny cubes)
½ medium red onion, chopped fine (tiny cubes)
¼ cup fresh parsley leaves, chopped super fine
3 tablespoons lemon juice (more if you like it tangy)
3-4 tablespoons extra-virgin olive oil
1 teaspoon sumac (dried leaves in a powder) (optional but defiantly a strong component)
1 teaspoon salt and 1 teaspoon of peppers(more to taste)

Directions

Combine the cucumbers, romas, red onions and parsley in a large bowl and toss together to mix well. Add the lemon juice, olive oil and spices and toss again. Let stand about 5 minutes before serving. Serve cool but not cold!

Fresh Za’Atar and Warm Pita

August 2nd, 2013 § 0 comments § permalink

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Serves 4

A fresh and bright take on the classic dried Za’atar, perfect on warm pita with labneh cheese!  Be bold and make your own labneh, its easy.

Ingredients

1 clove garlic, chopped superfine
2 tablespoons fresh summer savory leaves, chopped fine
1/3 cup fresh lemon thyme leaves, chopped fine
1 teaspoon sumac powder
1 teaspoon lemon zest
1 teaspoon  sea salt
1 tablespoon sesame seeds, toasted
Warm pita
Labneh cheese

Directions

Toss all the ingredients together except eh pita and labneh until mixed well. Serve sprinkled over warm pita with a side of labneh.

Tunisian Potato & Herb Salad with Harissa and Yogurt

August 2nd, 2013 § 1 comment § permalink

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Serves 6

Ingredients

2 pounds yellow potatoes, cooked and cubed or cut in approx ½ inch cubes (peels on or off)
2 tablespoons fresh parsley leaves, chopped
1 tablespoons fresh mint leaves, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon salt
Cracked black pepper
¼-½  cup extra virgin Olive Oil
Yogurt
Fresh Mint Harissa ( recipe follows)

Directions

Toss the cooked and hot potatoes with the herbs, salt, some cracked black pepper and the olive oil, making sure that the potatoes are well coated.  Refrigerate.  Before serving take out of refrigerator and bring to room temperature.  Serve with a side of harissa and a dollop of yogurt.

Fresh Mint Harissa

Makes 2 cups

My own version of the Middle Eastern spicy red sauce, adds fresh mint for a more vibrant flavor.  The Tunisians have the best Harissa hands down.

Ingredients

2 dried guajillo chilies, stems removed, broken
2 dried red chilies, stems removed, broken
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon caraway seeds, toasted
2 teaspoons rainbow peppercorns, toasted
3 garlic cloves
1 bell pepper, roasted & peeled
2 red (fresh) jalapeno peppers, roasted & peeled
1 tablespoon lemon zest
3 tablespoons lemon juice
2 teaspoons salt
2  tablespoons olive oil
2-3  tablespoons fresh mint leaves (optional)

Directions

Place all ingredients in a blender and blend until smooth and spices are broken apart and the sauce is smooth.  Can be stored in the refrigerator for up to 1 month.

Middle Eastern Frozen Lemonade

August 2nd, 2013 § 0 comments § permalink

Makes enough for your freezer to make a few pitchers

This is a take on the classic Middle Eastern frozen mint lemonade that is found throughout all parts of the Middle East, fresh and cold and always delightful.  This recipe allows for ease in the summer as you through the ice cubes in the blender with a little water and your summer is suddenly cooler.

Ingredients

Zest of two lemons
2 cups water
1 cup of sugar
1 cup lemon juice (fresh)
1  tablespoons fresh cilantro leaves, chopped fine
1 tablespoons thai basil leaves or regular basil, choped fine
2 tablespoons fresh mint leaves, choped fine
1 cup water or ice cold  Ouzo

Directions

In a medium sauce pan place the zest, water and sugar, stir and bring to a boil. Reduce heat to low and let simmer, stirring occasionally for about 5 minutes. Allow to cool completely and add in the lemon juice and fresh herbs.  Mix well and freeze in ice cube trays and store in a zip lock bag.  When ready to make place as many ice cubes as you need in a blender with water or ouzo, the ratio for a normal size ice cue tray = 6 ice cube for ½ cup of water, which makes a few glasses. Garnish wit a sprig of mint or thai basil.


Yemini Zhug with Grilled Halloumii

August 2nd, 2013 § 0 comments § permalink

zhug

Serves 6

Ingredients

½  teaspoon coriander seeds, toasted
1 teaspoon rainbow pepper corns, toasted
1 cardamom pod, cracked and toasted
1 teaspoon cumin seeds, toasted
½  teaspoon caraway seeds, toasted

2 teaspoons salt
3 cloves garlic
2 cups cilantro leaves
4 -6 hot green chilies, chopped (any type is fine- Serrano, jalapeño, cayenne a combination of them all is best)
½ cup olive oil, plus a few tablespoons
½ teaspoon lemon zest
1 teaspoon lemon juice plus two tablespoons

1 pound halloumi cheese, sliced ¼ inch thick

Directions

Place all the ingredients in a blender and blend until smooth.  An emersion blender can also be used.   Heat a grill pan to medium high heat. Whisk together 2 tablespoons lemon juice with two tablespoons olive oil and brush sliced cheese.  Grill the cheese on each side  for about 2-3 minutes per side or until grill markets appear.   Serve with a bit of the Zhug drizzled on top for a light appetizer.   Sauce can be stored in the refrigerator for up to three weeks.  

Cinnamon Basil Grilled Plums and Sichuan Pepper Ice Cream & Toasted Quinoa Spiced Crumble

July 31st, 2013 § 0 comments § permalink

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Serves 6-8 , makes 1 quart

Ingredients

2 tablespoons fresh cinnamon basil, chopped fine
2-3 tablespoons turbinado sugar
2 teaspoons  Sichuan peppercorns, crushed
1 teaspoon pink salt
2 pounds red flesh plums, halved
½ cup of honey or cinnamon basil syrup  ( Field Apothecary)
2 cups heavy cream
Toasted Quinoa Spiced Crumble

Directions

On a large plate place the plums flesh side up.  In a small mixing bowl, combine the cinnamon basil sugar, (only) 1 teaspoon of the Sichuan peppercorns, and the salt and mix well.  Sprinkle the mixture all over the tops of the plums and let sit for about 20 minutes.  Heat the grill to a high heat.  Place the plums flesh side down on a clean grill and cook until slightly charred and tender.  About 2 minutes.  Take off grill and place back on the plate with the sugar etc.  Allow to cool.   In a blender, combine the plums and all the scrapings from the plate with the honey or syrup and blend until totally smooth.  There will be pieces of skin but this adds beautiful color.  Add the heavy cream and blend again until well combined.  Refrigerate mixture until well chilled.  Process in an ice cream maker according to directions or just freeze, the creamy texture of the plums allows for a creamy ice cream simply in the freezer!  Serve with a little Toasted Quinoa Spiced Crumble on top.

Toasted Quinoa Spiced Crumble

Makes ½ cup

Ingredients

½ cup almonds, chopped fine
¼ cup black quinoa
½ teaspoon Sichuan peppercorns, cracked fine
1 teaspoon salt
1 tablespoon honey
½ tablespoon almond oil

Direcitons

Pre-heat oven to 325˚ F.  In a mixing bowl combine all ingredients until well mixed and all nuts and seeds are coated.  Place the nut and seed mixture on a lined baking sheet making sure to lie out evenly.  Bake for about 15 minutes or until slightly browned.  Allow to cool completely. Alternatively, toast the quinoa in a saute pan and add almonds and sichuan peppers. Add honey and almond oil, stir and take off heat.  Place on wax paper to solidify.


Holy Basil Nectarine Sparkler

July 19th, 2013 § 0 comments § permalink

Ingredients

1 ripe nectarine
½ cup water
2 tablespoons honey
1 teaspoon lime zest
1 tablespoon lime juice
2 tablespoons holy basil laves
¼ cup elderflower liquor
Cava
Basil Sugared Nectarines*

Directions

Make a simple syrup but thicker like a puree syrup with the nectarines water and honey, let cool.  Blend with fresh basil, lime juice and zest, strain and chill.  In a champagne flute add ½ ounce elderflower liquor and ½ ounce nectarine stuff, fill with a cava. Garnish with a sugared nectarine wedge.

*Basil Sugared Nectarine Wedges- Mix 1 tablespoon turbinado sugar with 2 teaspoons holy basil, chopped superfine and a dash of lime juice.  Gently roll a few nectarine wedges in the sugar mixture until well coated.

Blackberry Holy Basil Rose Summer Sparkler

July 19th, 2013 § 0 comments § permalink

Ingredients

½ cup blackberries
½ cup water
2 tablespoons honey
1 teaspoon lemon zest
3 tablespoons lemon juice
2 tablespoons holy basil laves
¼ cup elderflower liquor
Sparkling Rose
Lemony Basil Sugar*

Directions

Make a simple syrup but thicker like a puree syrup with the blackberries water and honey, let cool.  Blend with fresh basil, lemon juice and zest, strain and chill.  In a champagne flute add ½ ounce elderflower liquor and ½ ounce blackberry stuff, fill with a dry sprakling rose. Garnish with a fresh blackberry rolled in the sugar

*Lemony Sage Sugar- combine  1tablespoon turbinado sugar, 2 teaspoons lemon zest and 2 teaspoons finely chopped fresh sage and moisten with lemon bitters or lemon juice.  Mix well

Black Olive, Parsley & Caper Chimichurri

July 19th, 2013 § 0 comments § permalink

Makes 1 ½ cups

Ingredients

½ medium red onion, chopped fine
½ small red shallot, chopped fine
¼ cup capers, chopped coarsely
½ cup calamata olive, chopped coarsely
1/3 cup fresh parsley, chopped fine
2 tablespoons fresh oregano, chopped fine
1 teaspoon lemon zest
¼ cup olive oil
¼ cup red wine vinegar ( lighter)

Directions

Mix all ingredients in a bowl ad chill.  Serve at room temperature.


Blackberry Sage Agua Fresca Sparkler ( Spiked with Elderflower Liquor and Linoncello)

July 19th, 2013 § 0 comments § permalink

Makes  1 small mason jar of mix

Ingredients

¼  cup blackberry puree
¼ cup blackberry sage syrup*
½ cup lemon juice
¼  cup limoncello
¼ cup elderflower liquor
Sparkling RoseLemony Sage Sugar*
Sage Leaf

Directions

Place all the ingredients except sparking rose and sugar in a blender and blend until smooth.  Strain and chill.  Place ½ ounce of the puree in a champagne flute and fill with sparkling rose.  Garnish with a blackberry rolled in the Lemony Sage Sugar in the glass and a floating sage leaf.

*Blackberry Sage Syrup- combine ½ cup sugar. ½ cup water, 3 blackberries smashed, 4 sage leaves, ripped,1 teaspoon  lemon zest.  Bring to a boil and simmer for 5 minutes. Strain and chill.

*Lemony Sage Sugar- combine  1 tablespoon turbinado sugar, 2 teaspoons lemon zest and 2 teaspoons finely chopped fresh sage and moisten with lemon bitters or lemon juice.  Mix well.

Watermelon Agua Fresca Slushy (Spiked with Tequila)

July 19th, 2013 § 0 comments § permalink

Makes 1 pitcher

1 ½ cup  jalapeño Infused Tequila*
1/2  cup  Sweet Cilantro Syrup*
2 cups  frozen watermelon chunks
1 cup water
½  cup fresh lime juice
Sugared Jalapenos*

Place all the  ingredients except the Sugared Jalapenos in a blender and blend until smooth and slushy.  Pour into a glass and garnish with a Sugared Jalapeno

*Jalapeño Infused Tequila-place 3 sliced (round) jalapenos in a large mason jar filled with tequila repasado and let infuse for 4 days.

*Sweet Cilantro Syrup-Place 1 cup water and 1 cup white sugar in a sauce pan and bring to a boil. Let simmer for five minutes and take off heat and cool.  While cooling add the zest and juice of one lime.

*Sugared Jalapenos– Take the jalapenos that were soaking in the tequila an place in a jar with 1 cup of turbinado sugar.  Shake gently until totally covered.  Let macerate in the sugar for about 2 hours, gently shaking the jar every 30 minutes or so.

Cucumber Mint Agua Fresca (Spiked with Gin)

July 19th, 2013 § 0 comments § permalink

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Makes 1 pitcher

Ingredients

1 cup Serrano simple syrup*
2 cup waters
3 cucumbers, peeled and chopped
1/2  cup lime juice
2 tablespoons mint
Zest of 2 limes
Pinch of salt
Ice
1 ½ -2 cups Farmers Organic Gin
Cucumber Slice Garnish
Minted Lime Salt Garnish ( optional)*

Directions

Place the simple syrup, cucumbers, zest, mint, water and pinch of salt in a blender and blend until smooth. Strain and chill.  Pour into a pitcher filled with ice and add gin. Stir.  Pour into glasses ( with or without Minted Lime Salt rims and garnish with a cucumber slice.

*Serrano Simple Syrup- combine 3/4  cup sugar with 1 cup of  hot water  in a blender, add the zest of 1 lime and 2 chopped Serrano peppers. Blend the mixture and chill.

*Minted Lime Salt– combine 1 tablespoon of maldon salt with 1 tablespoon fresh, finely chopped mint and 1 teaspoon of lime zest, moisten with a little lemon bitters or lime juice and mix well.

Herstarr Honeydew Popsicles

July 4th, 2013 § 0 comments § permalink

pops

This recipe was invented by none other than Svea Herstarr Pierson, when on a  hot summer week in Southern California the Pierson’s came together and got a dud honeydew melon.  Svea stepped up for the picky Pierson palette and with the  un-wasteful gene embedded in her, created these healthy, simple and totally delicious, not to mention gorgeous popsicles!  These are also amazing ice cubes for sparkling water and grapefruit soda as Ivin proved!

The beet honey syrup was a last minute idea added by Nissa who was making pickled beets in the kitchen at the same time and used the beet peels to make a pretty syrup for the coloring!

Makes 9-12 popsicles

Ingredients

½ honey dew melon, cold and cubed small
Zest of 1 lime
Juice of 3 limes
Beet Honey Syrup*, chilled

Directions

In a blender combine all ingredients and blend until smooth. Pour into popsicle molds or ice cube trays, freeze and enjoy!

*Beet Honey Syrup- combine  raw beet peels from 1-2 beets with ¾ cup water and ¼ cup honey and bring to a boil.  Reduce heat  to simmer for about 5 minutes.  Take off the heat and cool completely. Strain and refrigerate!

Rhubarb & Mint (Green) Iced Tea

June 23rd, 2013 § 0 comments § permalink

Makes 1 large pitcher

This is a refreshing a light, iced tea perfectly balanced and thirst quenching on a hot summer day.

Ingredients

4-6 rhubarb stalks, medium length, chopped
½ cup turbinado sugar or honey
1 tablespoon lime zest
1 cup water2 bags of green tea
2 tablespoons fresh mint
Juice of 1 lime
Ice

Directions

In a medium saucepan, combine the rhubarb, sugar, water and zest and bring to a boil.  Reduce heat and simmer for about 8 minutes.  Take of heat and insert tea bags and let cool completely.  Discard the bags of tea.  Blend the mixture in a blender with the lime juice and fresh mint, on high until totally smooth and liquefied.  Strain and refrigerate rhubarb syrup.  Place the syrup in a large pitcher of ice and fill with water, stir and garnish with a fresh mint leaf and candied rhubarb swizzle stick.

Blackberry-Sage Fumé

June 16th, 2013 § 0 comments § permalink

601806_10201074248321132_1096362183_nSweet and Smoky is the jest of this one. An intoxicating and powerful drink, its silky and sultry texture with its sweet and smoky vibe, allows one to forget the intoxication factor while experiencing summer’s luscious blackberry offerings.

Makes one drink

Ingredients

1 ounce tequila  blanca (*Espolon)
1 ounce mescal (*Del Maguey Minero)
1 ounce elderflower liquor
1  ounce Blackberry-Sage Hibiscus Syrup (recipe follows)
½ ounce lemon juiceSweet Smoke Sage Salt (recipe follows)
Blackberry & sage leaf  garnish
2 drops of Bittermans Burlesque bitters

Directions

Shake in a shaker filled with ice and strain into a martini glass or coup.  Garnish with a floating, fresh blackberry rolled in the Sweet Smoke Sage Salt and a fresh sage leaf laid over the top of the glass.

Blackberry-Sage Hibiscus Syrup

Makes 2 cups of syrup

Ingredients

1   cup water
¾  cup honey
1 tablespoon dried hibiscus flowers
3 tablespoons fresh sage leaves
¼ cup fresh blackberries

Directions

Combine all ingredients in a medium saucepan, gently whisk to incorporate honey.  Bring to a boil and then reduce to a simmer and let infuse and cook for about 7-8 more minutes.  Take off heat and let cool completely.  Blend the mixture in a blender until smooth and strain so that a smooth and silky syrup is created.  Refrigerate.

Sweet Smoke Sage Salt

Makes about  ½ cup of salt

Ingredients

1 tablespoon fresh sage leaves
2 teaspoons lemon zest
2 tablespoons turbinado sugar
1 tablespoon smoked black salt ( coarse)
A few drops of Bittermans Burlesque Bitters


Directions

Using a mortar and pestle, grind the sage leaves, the lemon zest and the sugar until a granular powder is formed.  Add the salt and grind gently, only to incorporate the flavor and only to slightly grind up the salt.  Add the drops of bitters and mix well.  The final product should be a granular and wet sand like mixture.

*Espolon Tequila is a boutique brand of Tequila made in Arandas, Jalisco, Mexico.  It was started by an ex Herradura employee and has quickly become one of the best cocktail tequilas on the market, lesser known in the USA. This soft and silky tequila is a bit citrusy with some black pepper notes.

*Del Maguey is a brand that produces ORGANIC “single village” mescals in the Oaxaca region of Mexico. Each village produces their own sub brand that is unique to their lands and their techniques, using ancient practices that the indigenous people have been using since before the Spanish conquest.  A distinct character results from each village.  The Minero sub-brand has a nose of flower essence, vanilla and figs with a burnt honey flavor and a bit of lemon.  Its deep and warm and sweet all the way to the finish.


Fresh Mint Harissa

May 14th, 2013 § 0 comments § permalink

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Makes 2 cups

Ingredients

2 dried guajillo chilies, stems removed, broken
2 dried red chilies, stems removed, broken
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon caraway seeds, toasted
2 teaspoons rainbow peppercorns, toasted
3 garlic cloves
1 bell pepper, roasted & peeled
2 red (fresh) jalapeno peppers, roasted & peeled 
1 tablespoon lemon zest
3 tablespoons lemon juice
2 teaspoons salt
2  tablespoons olive oil
2-3  tablespoons fresh mint leaves (optional)

Directions

Place all ingredients in a blender and blend until smooth and spices are broken apart and the sauce is smooth.  Can be stored in the refrigerator for up to 1 month.

Seared Scallops with Spring Herbs & Greens Butter /Israeli Shug Butter

March 31st, 2013 § 0 comments § permalink

Sea scallops are labeled two ways, wet and dry. Dry sea scallops have not been treated with the solution STP (sodium tripolyphosphate) which is added to make the scallops retain a high moisture content and ultimately helps commercial seafood counters get a longer shelf life than should be recommended. It also makes the scallops weigh more and whrn paying a hefty price by the pound this can be significant in the price you pay. The dry scallops brown sear much better than the wet, their sweet and delicate flavor is more predominanat and they tend not to have the rubberty texture of the treated wet ones. So keep you eyes peeled and ask if the sign isn’t clear!

Serves 5

Ingredients


5 large dry sea scallops
Salt
Citrus chili pepper*
2 tablespoons olive oil
2 tablespoons Spring Herbs & Greens Butter*
2 tablespoons Israeli Schug Butter*
2 tablespoons white wine

Directions

Rinse the scallops and pat them dry.  Place the scallops on a plate and sprinkle generously with salt and lemon chili pepper.  Let stand at room temperature for about 5-10 minutes.  Heat the olive oil on high heat until hot.  Place the scallops in a pan, making sure there is room between all of them.  The scallops should sear on the first side about 1.5-2 minutes. Using a pair of tings make sure the bottom is seared and then flip over.  The opposite side should only need to cook about 1 minute.  Remove the scallops from the hot pan and let sit a second before serving, this will allow them to finish cooking.  Reduce the heat to a medium.  In the hot pan add two tablespoons of the butter of choice and stir well with a spatula, removing the bits from the bottom of the pan.  Add the wine and cook about 1 minute maximum or until there is a thick butter sauce left.  Pour over the scallops and serve!


Spring Herbs & Greens Butter

Makes 1 – 1 ½ cups butter

Ingredients

1 stick butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh dandelion greens, chopped fine
1 tablespoon fresh spinach, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Israeli Schug Butter

Makes 1 -1 ½ cup butter

Ingredients

Pinch of coriander seeds, cracked
1 teaspoon rainbow pepper corns, cracked
1 cardamom pod, cracked
½  teaspoon cumin seeds
Pinch of caraway seeds
1 stick of butter
3 cloves garlic, chopped superfine
4 tablespoons cilantro leaves, chopped super fine
1 green chili, chopped superfine
½ teaspoon lemon zest
1 teaspoon lemon juice


Directions

Toast all the spices in a small thin bottomed pan on high heat for a about 45 seconds or until they start to crackle and pop, make sure you are moving the pan constantly during this process.  In a small mixing bowl combine all the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify

Ginger Ice Cream with Chai Spiced Oven Caramelized Blood Oranges and Pistachios

March 31st, 2013 § 0 comments § permalink

chai spiced citrus

Serves 5

Ingredients

For the ice cream

2 eggs
1 cup turbinado sugar
1 cup heavy cream
2 cups whole milk
1 whole vanilla bean, split and scraped
2 tablespoons fresh ginger, chopped fine (chopped not grated)


For the topping

1 vanilla bean, split, scraped and cut into pieces
3 blood oranges, halved and sliced thin ( peels on)
2 tablespoons turbinado or raw sugar
1 chai tea bag or 1 tablespoon fresh ground chai tea/spices
½  cup chopped pistachios
Pinch of salt

Directions

Whisk together the eggs and the sugar until a creamy whipped consistency occurs, add the heavy cream and continue to whisk until a smooth cream is formed.  Meanwhile bring the milk, fresh ginger and vanilla bean to a boil in a medium sauce pan, making sure not to burn the milk by stirring often.   When the milk is boiling  reduce heat to a medium low and continue to stir.  Add about a half of a cup of the hot milk to the cream and egg mixture and stir.  Slowly pour the cream and egg mixture into the hot milk, whisking slowly the entire time.  Continue to cook on a medium to low heat until he mixture thickens and a velvety custard like consistency forms, about 4 minutes.  Take the mixture off the heat and place in a stainless steel bowl and cool completely and chill.  When fully chilled process the ice cream in a n ice cream maker.

Pre heat oven to 400° F.  In a large bowl  combine all the ingredients and toss together until all the citrus is coated nicely.  Place the mixture on a large flat baking sheet, making sure the blood oranges are arranged flat.  Bake for about 7-8 minutes.  Turn the oven to broil and finish for about 2 minutes, making sure that the citrus brown and crisp or caramelize but not burn. Serve warm over the ginger ice cream.

Lemon Risotto with Spring Greens Butter

March 31st, 2013 § 0 comments § permalink

Serves 5

Ingredients

5 cups spring seasoning essence water * water  seasoned with the following: 1 teaspoon cracked black pepper corns, 2-3 lemon ends or slices, 1 garlic clove, smashed, fennel fronds or a few greens ends and tips fine, 1 teaspoon salt
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
2 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon dandelion greens, chopped fine
1 cup parmesan cheese, grated
Salt
Freshly ground pepper

Directions

In a medium sized saucepan bring seasoned water to a boil and then reduce to warm and let simmer for ten minutes before starting, allowing time for the water to capture the essence of the seasoning and keep simmering on a separate burner while making risotto. In a separate medium saucepot, heat olive oil  and lemon zest to a medium heat and add shallot. Cook shallot until translucent, about 3-4 minutes. Add the rice, , stir the rice until all of it is covered in the oil and let cook for a few seconds.  Next add the white wine, herbs and the lemon juice and stir well. Cook for about 2-3 minutes. Next, add 1 cup liquid, reduce liquid, almost completely and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20 minutes. Tasting as you near the end for desired consistency. Remove from heat, and finish with the parmesan cheese. Season with salt and pepper.  Serve with a little spring greens butter on top.


Spring Herbs & Greens Butter

Makes 1 – 1 ½ cups butter

Ingredients

1 stick butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon fresh mint, chopped fine

1 tablespoon fresh parsley, chopped fine

1 tablespoon fresh dandelion greens, chopped fine

1 tablespoon fresh spinach, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.


Scallop Crudo Lemon Shooters

March 31st, 2013 § 0 comments § permalink

crudo

Chili Mint Scallop Crudo with Shaved Baby Fennel and Ginger
Serves 6
Ingredients
6 large scallops, (side muscle removed) and sliced thin and cut into strips
2 teaspoons salt
Juice of 1 lemon
Juice of 1 lime
Juice of ½ orange
2 tablespoons champagne vinegar
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon lime zest
1 teaspoon ginger, chopped fine or grated
2 teaspoons fresh red chili, de-seeded and sliced  into super thin strips any length no more than half an inch
1 teaspoon fresh green chili, de-seeded and sliced  into super thin strips any length no more than half an inch
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
2 baby fennel bulbs, shaved thin
Baby Arugula ( handful)
Lemon sliced, sliced thick enough to hold goods on top
Flake salt
Directions
Place the sliced scallops in a large bowl and sprinkle with salt, let sit for a few minutes. In separate bowl whisk together the citrus juice, oil, zest, chilies and herbs until well combined. Pour over the scallops and mix well. Let stand in the refrigerator for about 20 minutes before serving.  Add the shaved fennel in to the mixture in the last 5 minutes before serving, mix well.   For serving, arrange the lemon sliced on a flat surface, wooden cutting board, or serving dish.  Lay a few baby arugula leaves down over the lemon slices ( about 3-4 depending on the size of the leaves, you want it to be flat).  Add a spoon full of the scallop crudo a top the lemon making sure you get even amounts of scallop and fennel and chilies, you may even have to add fennel and chilies or extra scallop piece by hand.  Sprinkle the finished goods with a tiny pinch of flake salt.  To eat pick up the lemon slice like it is an oyster shell and slide the crudo into your mouth!

Serves 6

Ingredients

6 large scallops, (side muscle removed) and sliced thin and cut into strips
2 teaspoons salt
Juice of 1 lemon
Juice of 1 lime
Juice of ½ orange
2 tablespoons champagne vinegar
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon lime zest
1 teaspoon ginger, chopped fine or grated
2 teaspoons fresh red chili, de-seeded and sliced  into super thin strips any length no more than half an inch
1 teaspoon fresh green chili, de-seeded and sliced  into super thin strips any length no more than half an inch
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
2 baby fennel bulbs, shaved thin
Baby Arugula ( handful)
Lemon sliced, sliced thick enough to hold goods on top
Flake salt

Directions

Place the sliced scallops in a large bowl and sprinkle with salt, let sit for a few minutes. In separate bowl whisk together the citrus juice, oil, zest, chilies and herbs until well combined. Pour over the scallops and mix well. Let stand in the refrigerator for about 20 minutes before serving.  Add the shaved fennel in to the mixture in the last 5 minutes before serving, mix well.   For serving, arrange the lemon sliced on a flat surface, wooden cutting board, or serving dish.  Lay a few baby arugula leaves down over the lemon slices ( about 3-4 depending on the size of the leaves, you want it to be flat).  Add a spoon full of the scallop crudo a top the lemon making sure you get even amounts of scallop and fennel and chilies, you may even have to add fennel and chilies or extra scallop piece by hand.  Sprinkle the finished goods with a tiny pinch of flake salt.  To eat pick up the lemon slice like it is an oyster shell and slide the crudo into your mouth!


Grapefruit & Fennel Frond Soda

March 24th, 2013 § 0 comments § permalink

Grapefruit Fennel Frond Soda

Makes 1 pitcher


Ingredients

2 tablespoons fresh mint leaves
2 tablespoons fresh ginger, peeled and chopped fine
½ cup sugar
¾ cup water
1 cup fresh grapefruit juice
½ cup fresh fennel juice (juiced with fennel fronds) 
Ice
Seltzer water

Directions

In a medium sauce pan combine the mint, ginger, sugar and water.  Bring to a boil while stirring to dissolve all the sugar.  Reduce heat and simmer for about 5-10 minutes.  Take of the heat and set aside to cool completely.  Strain.  In a large pitcher filled with ice, place the ginger syrup, carrot and lime juice and stir well, fill with seltzer to taste.

Yemini Zhug

February 24th, 2013 § 0 comments § permalink

zhug

Makes 2 cups

Ingredients

½  teaspoon coriander seeds, toasted
1 teaspoon rainbow pepper corns, toasted
1 cardamom pod, cracked and toasted
1 teaspoon cumin seeds, toasted
½  teaspoon caraway seeds, toasted

2 teaspoons salt
3 cloves garlic2 cups cilantro leaves
4 -6 hot green chilies, chopped (any type is fine- Serrano, jalapeño, cayenne a combination of them all is best)
½ cup olive oil
½ teaspoon lemon zest
1 teaspoon lemon juice

*alternatively spices do not have to be toasted

Directions

Place all the ingredients in a blender and blend until smooth.  An emersion blender can also be used.  Store in the refrigerator for up to three weeks.  Use on eggs, meats, fish and vegetables.

Roasted Tomato & Red Lentil Soup with FIRE HOT Yemini Zhug

February 24th, 2013 § 0 comments § permalink

zhug 1

Serves 6

Ingredients

½  teaspoon coriander seeds
1 teaspoon rainbow pepper corns
1 teaspoon cumin seeds
1-2 cups red cherry tomatoes, halved
4 cloves garlic, chopped course
1 medium shallot, chopped fine
2 teaspoons smoked paprika ( Turkish variety if you can get your hands on it!)2 teaspoons salt
2 tablespoons olive oil
2 cups red lentils
2 cups water
3 cups vegetable broth
Salt to taste
Yogurt
Fire Hot Yemini Zhug (recipe follows)

Directions

Heat oven to 400 ° F.  In a small thin bottomed pan on medium heat, toast the spices until they start to pop and char slightly, making sure to shake the pan and flip the seeds/spices so they don’t burn and stick.  The process should take about 1 minute in total.  Using a mortar and pestle grind the spices into a course mixture, like course pepper.  If you do not have a mortar and pestle you can use a flat bowl  on a wooden cutting board to push down and crack, sliding the bowl over the seeds until they care crushed.  In a medium mixing bowl combine the tomatoes, garlic, and shallots and sprinkle the spice mixture over the top.  Add in the smoked paprika and the salt and stir.  Drizzle with olive oil and toss until all the tomatoes are well coated in the spices and oil.  Roast in the oven for about 20 minutes or until cooked and slightly charred on the edges.

In a heavy bottom pan combine the lentils and the water and cook on medium high heat until most the water is absorbed and the lentils begin to soften.  Add a little salt, the roasted tomatoes, making sure to get all the scraping from the roasting pan,  and the vegetable broth and reduce heat to simmer.  Simmer for about 20 minutes, making sure to add more water if the soup begins to get too thick.  Take off heat and let sit for about 30 minutes before re-heating to serve, again adding more water before re-heating if the soup is to thick.  Serve garnished with a yogurt dollop and zhug sauce drizzled over the top.

zhug

FIRE HOT Yemini Zhug

Makes 2 cups

Ingredients

½  teaspoon coriander seeds
1 teaspoon rainbow pepper corns
1 cardamom pod, cracked
1 teaspoon cumin seeds
½  teaspoon caraway seeds
3 cloves garlic2 cups cilantro leaves
4 -6 hot green chilies, chopped (any type is fine- Serrano, jalapeño, cayenne a combination of them all is best)
½ cup olive oil
½ teaspoon lemon zest
1 teaspoon lemon juice

Directions

Place all the ingredients in a blender and blend until smooth.  An emersion blender can also be used.  Store in the refrigerator for up to three weeks.  Use on eggs, meats, fish and vegetables.

Stone Barns Winter Greenhouse Salad with Toasted Black Quinoa & Buttermilk Herb Ranch

February 16th, 2013 § 0 comments § permalink

Combine your favorite greens and vegetables and toss with fresh herbal buttermilk ranch.  Toast some black quinoa and sprinkle on top ( Toasted Quinoa- place in a skillet on high heat and let roll around in the pan until toasted about 2 minutes)

Buttermilk Herb Ranch

Makes approx 1 ½ cups

Ingredients


½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons grated red onion
1 tablespoon shallot, chopped fine
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped

Directions


In a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste.

Fresh Carrot & Lime Sodas

February 16th, 2013 § 0 comments § permalink

Makes 1 pitcher

Ingredients

2 tablespoons fresh mint leaves
2 tablespoons fresh ginger, peeled and chopped fine
½ cup sugar
¾ cup water
1 cup fresh carrot juice
1 cup fresh lime juice
Ice
Seltzer water

Directions

In a medium sauce pan combine the mint, ginger, sugar and water.  Bring to a boil while stirring to dissolve all the sugar.  Reduce heat and simmer for about 5-10 minutes.  Take of the heat and set aside to cool completely.  Strain.  In a large pitcher filled with ice, place the ginger syrup, carrot and lime juice and stir well, fill with seltzer to taste.

Winter Herb Soup Sticks

February 16th, 2013 § 0 comments § permalink

Makes 24 bread sticks

Ingredients

Basic Pizza Dough (Ger-Nis)
2 clove garlic, chopped fine
1 cup extra virgin olive oil
1 tablespoon fresh rosemary leaves, chopped fine
1 tablespoon fresh sage, chopped fine
1 tablespoon parsley, chopped fine
¼ cup parmesan, grated
1 tablespoon black quinoa, toasted
Maldon salt (flake sea salt)

Directions

Pre-heat oven to 350°F. Prepare 1 batch of Ger-Nis Pizza Dough. In a blender add the garlic, extra virgin olive oil, fresh herbs and parmesan. Blend until smooth. Shape the pizza dough in 24 long thin sticks (5 inches long and about ½ inch thick). Twist the breadsticks holding each side and twisting in opposite directions. Lay on a baking sheet lined with parchment paper. Brush with the garlic mixture well and bake in the oven for about 15 minutes or until golden brown. Take out of oven and sprinkle immediately with a combination of  the Maldon salt and toasted black quinoa.

Soy Nut Pesto

February 16th, 2013 § 0 comments § permalink

Makes 1 ½ c pesto.

Ingredients

2 cloves garlic
1/2 cup roasted, unsalted soy nuts
2-3 cups chopped fresh basil leaves

¼ cup parmesan cheese, freshly grated
2/3 cup extra-virgin olive oil
1 tsp lemon zest
2 tablespoon lemon juice
1 teaspoon salt


Directions

Mix all ingredients with an immersion blender, blender or food processor until smooth.

Winter Herbal Pasta E Fagoili Soup with Fresh Pesto

February 16th, 2013 § 0 comments § permalink

Serves 8 -12

Ingredients

3 tablespoons olive oil
½ yellow onion, chopped small
2 cloves garlic, chopped fine
2 carrots, chopped medium

2 celery ribs, sliced thin
1 tablespoon fresh thyme, chopped fine

1 tablespoon fresh parsley leaves

1 tablespoon fresh oregano leaves

1 tablespoon fresh rosemary leaves

1-2 bay leaves

2 teaspoons salt, plus more to taste
6 cups vegetables stock
1 cup cannellini beans, pre cooked or canned
1 (15 oz) can fire roasted diced tomatoes

6 cups vegetable stock

1 small piece of parmesan rind

1 cup ditalini pasta (or small pasta)

1 cup fresh English peas
1 cup fresh spinach leaves, chopped

Soy Nut Pesto*

Freshly Grated Parmesan

Directions

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and cook 1 minute more.  Next add the carrots, celery and fresh herbs.  Season with salt.  Add the beans and the tomatoes and stir well.  Add the stock and the Parmesan rind and decrease heat to a simmer and cook until vegetables are almost soft, about 20 minutes.  Add the pasta and cook about five minutes.  Then add the peas and cook about five minutes more. Add the fresh spinach turn off heat and keep covered for 8 minutes.  Stir. Serve soup drizzled with herb pesto and freshly grated Parmesan cheese.

Rosemary & Roasted Parsnip Maple Sodas with Rosemary Pixie Dust

February 16th, 2013 § 0 comments § permalink

2 parsnips, chopped
¼ cup turbinado or raw sugar
3 tablespoons maple syrup
2 tablespoons fresh rosemary leaves
1 cup water
Seltzer water

*Rosemary Pixie Dust

Directions

Pre-heat oven to 390°F. In a mixing bowl combine the parsnips, sugar, maple syrup and 1 tablespoon of rosemary leaves, then toss together until coated and mixed. Arrange the parsnips on a baking sheet and roast for about 10-12 minutes or until lightly browned. Scrape the baking sheet and all its remnants into a sauce pan and add water. Bring to a boil and then reduce heat and simmer for about 5-7 minutes. Take off heat, cool, strain and refrigerate until syrup is ice cold. Place the syrup in a pitcher filled with ice and add seltzer water, stir.  Pour into a glass and  place a tiny pinch of *Rosemary Dust over the top of the glass.

*Rosemary Dust-In a spice grinder, coffee grinder or with a mortar and pestle, grind up 1 tablespoon fresh rosemary leaves and 2 tablespoons sugar until a fine powder is created.

Marinated Mini Mozzarella Balls with Fresh Herbs and Spices

February 16th, 2013 § 0 comments § permalink

Fresh Mozzarella

Makes 1 pound of fresh mozzarella

Ingredients & Equipment


Large plastic bins
Large class or stainless steel bowls
Wooden spoons
Heavy duty rubber dishwashing cloves (heat proof)
1 pound cheese curds
water
¼ cup salt

Directions

In a large sauce pot over high heat, bring water to a boil.  Place a large tub filled with cold salted water.  Meanwhile, cut cheese curds in small pieces and place in a stainless steel or glass bowl.  Slowly pour hot water (180° F) over the curds until they are just submerged.  This will cause the curds to slowly melt, let set for about a minute until it softens and then pull large mass of curds (using wooden spoons or your hands) into small evenly sized balls ( about ½ inch in diameter)  by pulling and stretching the cheese.  Holding on to one of the curd begin to stretch it and fold it, until it forms a smooth and shiny surface.  Next, drop in the cold salt water brine. Take out of the salt brine after 10 minutes and then place in another tub of cold water.

Mini Mozzarella Pearls in Herbs, Spices & Oil

Ingredients

3/4 cup extra virgin olive oil
2 teaspoons lemon zest
1 teaspoon salt
1 teaspoon cracked black pepper
1/2-1 teaspoon red chili flakes
1 pound fresh mini mozzarella balls
1 tablespoon fresh basil leaves, chopped fine
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves, chopped fine
1 tablespoon fresh marjoram leaves, chopped fine

Directions

In a large bowl whisk together the oil zest and spices. Add in the mozzarella balls and herbs and mix well. Allow to marinate for up to an hour, minimum of 30 minutes. Refrigerate for up to two weeks.

Ginger-Beet Orange Sodas

February 16th, 2013 § 0 comments § permalink

Makes 1 pitcher

Ingredients

¼ cup tarragon leaves, chopped fine
2 tablespoons fresh ginger, peeled and chopped fine
½ cup sugar
¾ cup water
1 medium beet, scrubbed
6 oranges, peeled IceSeltzer water

Directions

In a medium sauce pan combine the tarragon, ginger, sugar and water.  Bring to a boil while stirring to dissolve all the sugar.  Reduce heat and simmer for about 8-10 minutes.  Take of the heat and set aside to cool completely.  Strain.  Juice the beet and the oranges in a juicer, you will need to have at least two cups of juice.  In a large pitcher filled with ice, place the ginger syrup, beet-orange juice and stir well, fill with seltzer to taste.

Grapefruit Fennel Salty Dog

February 2nd, 2013 § 0 comments § permalink

grapfruit fennel cocktail

Ingredients

Grapefruit Zest  Pink Rim Salt*
Ice3  ounces vodka
4 ounces fresh grapefruit fennel juice ( 1 grapefruit, ¼ cup fennel, handful of fennel fronds)

Directions

Place the zested salt on a small flat plate, moisten the entire circular rim of a highball glass and then gently dip the rim in the salt until the salt is lining the rim, shake off any excess.  Fill the glass with ice.   Pour in the vodka, then the grapefruit juice and stir!

*Grapefruit Zest Pink Rim Salt- Combine 2 teaspoons fresh grapefruit zest with 1/4 cup pink flak salt and stir well.

grapefruit

Carambola Cel-Star

February 2nd, 2013 § 0 comments § permalink

Ingredients

2 ½  ounces  fresh star fruit and celery juice ( 1 star fruit, 2 stalks celery, leaves and all)
2 ounces Titos vodka
½ ounce lime juice
½ ounce lovage and lemon thyme syrup*
Star Fruit Garnish
Brooklyn Hemispherical Lemon Bitters
The Bitter Truth Celery Bitters

Directions

In a large glass filled with ice, place the juice, vodka, lime juice and syrup and stir well.  Strain into a martini style glass.  Add two drops of lemon bitters and two drops of celery bitters, garnish with a thin slice of the star fruit.


*Lovage and Lemon Thyme Syrup- combine a handful of Lovage ( or celery leaves) and lemon thyme in  a sauce pan with 1 cup water and 1 cup white sugar and bring to a boil.  Reduce heat and simmer for about 5 minutes.  Take off heat, let cool completely.  Strain and refrigerate.

The (Grape) Pickled Pepper

February 2nd, 2013 § 0 comments § permalink

Ingredients

1 teaspoon black peppercorns, cracked
1 teaspoon black mustard seeds
1 cinnamon stick
2 teaspoons fresh rosemary leaves
¾ cup aged white balsamic vinegar
¼ cup water¾ cup turbinado sugar
½ teaspoon pink salt
1 ½ cups red or black grapes
1 ounce fresh red or black grape juice (juicer)
2 ounces Brueckelen Distilling Glorious Gin
1 tablespoon sweet vermouth
Rosemary Stick with Leaves ( garnish)

Directions

In a small and thin toasting pan, toast the spices; peppercorns, mustard seeds and cinnamon until they begin to char and smoke a little.  Remove from heat.  In a small sauce pan combine the spices, the rosemary leaves, vinegar, sugar, water and salt and bring to just before a boil. Whisk until all the sugar and salt is totally dissolved.  Allow mixture to cool completely.  In the meantime take the grapes and with a toothpick poke a tiny hole in where the grape was attached to the stem, allowing the toothpick to enter into the grape about ½ way.  Place the grapes in a large mason jar and put the brine over the top of the grapes.  Refrigerate overnight.

In a shaker filled with ice, combine 2 ounces of gin, 2 ounce of fresh grape juice, vermouth and about 2 tablespoons of the brine from the pickled grapes.  Double strain into a martini style glass and garnish with a rosemary stick with a few grapes skewered through it.



Mediterranean Olive & Bay Leaf Chimichurri with Fried Lemon Peels And Chilies

January 24th, 2013 § 0 comments § permalink

Makes 1 cup

photo (2)

A lovely take on Chimichurri, with fried lemon peels and bay leave to intoxicate  with Mediterranean flavors.  Excellent on steak and fish.

Ingredients

2-3 tablespoons olive oil 3 cloves garlic, chopped fine 1 medium shallot, chopped fine 1 fresh red chili pepper, chopped ( deseeded and de-pithed for less heat) 3-4 fresh bay leaves 1-2 tablespoons lemon zest ( peeled and sliced to make thin strips) ¾ cup mixed olives, seeded and chopped coarsely 1 tablespoon fresh oregano leaves ½ teaspoon salt 1 teaspoon black pepper, cracked 2-3 tablespoons red wine  vinegar

Directions

Heat the olive oil in  a large cast iron pan on medium heat.  Add the garlic, shallots, chilies, bay leaves and lemon zest and sauté until the garlic and shallots begin to brown.  Turn up the heat and cook on high for a few minutes, stirring until the lemon peels start to get crisp.  Turn off the heat and add the olives and oregano.  Season with salt and pepper and add the red wine vinegar.  Let stand about 2o minutes before serving at ambient temperature.

Oven Caramelized Citrus Sundaes with Vanilla and Sage

January 16th, 2013 § 0 comments § permalink

Serves 4

Ingredients

1 lemon, halved and sliced
1 lime, halved and sliced
1 mandarin orange, halved and sliced
10 kumquats, halved
1 cup demerara sugar
Handful of fresh sage leaves
1 fresh vanilla bean, split
Vanilla Ice Cream

Directions

Pre heat oven to 400° F. In a large bowl combine all the citrus halved and sprinkle with ¼ cup of the sugar and toss together well. Chop up the fresh sage (leaving a few sprigs whole) and toss those into the citrus bowl, along with the vanilla bean. Arrange the segments on a baking sheet flat and sprinkle with the remaining amount of sugar. Place in the oven and bake for about 10 minutes. Place the oven on broil and broil for a few more minutes until the citrus is charred slightly. Spoon the mixture over vanilla ice cream!~

Winter Roasted Marinara

January 16th, 2013 § 0 comments § permalink

Makes 2 cups

Ingredients

3-4 cloves garlic, chopped large
1 medium yellow onion, chopped
3 cups, sugar plum cherry tomatoes, halved
1 medium carrot, peeled and chopped fine
2-3 broccoli stems, peeled and chopped fine
¼ cup extra virgin olive oil
3 tablespoons, fresh oregano leaves
1 tablespoons fresh marjoram leaves
½ cup kalamata olives, chopped
2 teaspoons salt
1 -2 pinches sugar
1 teaspoon red chili flakes
1 teaspoon black pepper, ground
¼ cup fresh basil leaves, chopped
2 cups steamed broccoli stems


Directions

Pre heat oven to 375° F. On a baking sheet place the garlic, onions, tomatoes, carrots and broccoli stems and drizzle with extra virgin olive oil. Toss together well. Season with the oregano and marjoram and add the kalamata olives. Season with salt, pepper, chili flakes and toss together again. Place in the oven and bake for about 20-30 minutes or until the tomatoes and onions begin to char. Take out of the oven and add the fresh basil and toss together again. Serve the sauce over fresh steamed broccoli or fresh pasta.

Roasted Cilantro Onion Sauce

January 16th, 2013 § 0 comments § permalink

Makes 2 cups

Ingredients

2 cloves, garlic, chopped
1 medium small white onion, chopped large
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt (more to taste)
Juice of 1 lime, plus juice of another
Zest of 1 lime
2 cups fresh cilantro leaves
¼ cup hot water (more as needed)

Directions

Pre heat oven to 400° F. Place the garlic and onion on a baking sheet and drizzle with a few spoons full of avocado oil, salt, lime juice and zest and toss together. Bake for about 10 minutes until the onions are beginning to char. Place the roasted onions and garlic in a blender and add the remainder of oils, juice of the other lime and fresh cilantro leaves. Blend until smooth, adding a little bit of hot water in order to control the thickness. Drizzle over tacos!

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Seasonal Roasted Tacos with Roasted Cilantro-Onion Sauce

January 16th, 2013 § 0 comments § permalink

Serves 6

Ingredients

1 medium sweet potato, peeled and cubed
2 cups cauliflower florets
1 medium red onion, chopped
¼ cup sundried tomatoes, chopped
1 cup purple kale leaves, stems removed and chopped fine
1-2 dried chipotle peppers, crushed or chopped fine
Salt/pepper
Avocado oil
6 sprouted corn tortillas
Chipotle cheddar or pepper jack cheese, grated
Roasted Cilantro Onion Sauce (recipe follows)

Directions

Pre heat oven to 400° F. In a large bowl, toss together the sweet potato, cauliflower, onion, sundried tomatoes, kale, chipotle, salt and pepper with some avocado oil. Place on a large baking sheet and bake for about 20 -25 minutes or until the items are soft and starting to char. Take out of the oven and toss together. Heat the sprouted corn tortillas over a gas stove and place some of the sweet potato mixture over the top and drizzle some Cilantro Onion Sauce on top, garnish with grated cheese.

Roasted Cilantro Onion Sauce
Makes 2 cups

Ingredients

2 cloves, garlic, chopped
1 medium small white onion, chopped large
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt (more to taste)
Juice of 1 lime, plus juice of another
Zest of 1 lime
2 cups fresh cilantro leaves
¼ cup hot water (more as needed)

Directions

Pre heat oven to 400° F. Place the garlic and onion on a baking sheet and drizzle with a few spoons full of avocado oil, salt, lime juice and zest and toss together. Bake for about 10 minutes until the onions are beginning to char. Place the roasted onions and garlic in a blender and add the remainder of oils, juice of the other lime and fresh cilantro leaves. Blend until smooth, adding a little bit of hot water in order to control the thickness. Drizzle over tacos!

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Roasted Cauliflower and Farro Salad with Parsley Vinaigrette

January 16th, 2013 § 0 comments § permalink

Serves 6

Ingredients

2 cups cauliflower, cut into small florets
1 red pepper, chopped
Olive oil
Salt/pepper
1 cup Tuscan kale or purple kale, sliced thin
1 small red onion, chopped small
2 cups cooked farro
¼ cup sundried tomatoes, chopped small
¼ cup almonds, toasted and chopped
1 tablespoon white wine vinegar or white balsamic
2 tablespoons lemon juice
1 teaspoon lemon zest
1 clove garlic, chopped fine
½ cup fresh parsley, chopped superfine
¼ cup extra virgin olive oil
¼ cup feta cheese, crumbled

Directions

Pre-heat the oven to 400° F. Toss together the cauliflower, florets and red peppers and drizzle a little olive over them, season with salt and pepper and place in a glass baking dish and roast until golden brown or about 15 minutes. Place the sliced kale in a large mixing bowl and immediately place the roasted cauliflower over the top of the kale while its hot and toss together, let stand for a few minutes to lightly cook the kale with the remaining heat of the roasted cauliflower. Mix in the farro, tomatoes and almonds until well mixed. In a small mixing bowl, whisk together the vinegar, lemon juice, zest, garlic parsley and olive oil until emulsified. Toss over cauliflower and farro mixture and mix well, gently fold in the feta crumbles and serve!

Maple & Roasted Parsnip Soda with Rosemary Dust

January 16th, 2013 § 0 comments § permalink

Ingredients

2 parsnips, chopped
¼ cup turbinado or raw sugar
3 tablespoons maple syrup
2 tablespoons fresh rosemary leaves
1 cup water
Soda Water

Directions

Pre-heat oven to 390°F. In a mixing bowl combine the parsnips, sugar, maple syrup and 1 tablespoon of rosemary leaves, toss together until coated and mixed. Arrange the parsnips on a baking sheet and roast for about 10-12 minutes or until lightly browned. Scrape the baking sheet and all its remnants into a sauce pan and add water. Bring to a boil and then reduce heat and simmer for about 5-7 minutes. Take off heat, cool, strain and refrigerate until syrup is ice cold. Place ½ an ounce of the syrup in the bottom of a glass and fill with soda water and stir. Place a tiny pinch of *Rosemary Dust over the top of the glass.

*Rosemary Dust-In a spice grinder, coffee grinder or with a mortar and pestle, grind up 1 tablespoon fresh rosemary leaves and 2 tablespoons sugar until a fine powder is created.

Oven Caramelized Citrus Sundaes with Vanilla and Sage

January 16th, 2013 § 0 comments § permalink

Serves 4

Ingredients

1 lemon, halved and sliced
1 lime, halved and sliced
1 mandarin orange, halved and sliced
10 kumquats, halved
1 cup demerara sugar
Handful of fresh sage leaves
1 fresh vanilla bean, split
Vanilla Ice Cream

Directions

Pre heat oven to 400° F.  In a large bowl combine all the citrus halved and sprinkle with ¼ cup of the sugar and toss together well.  Chop up the fresh sage (leaving a few sprigs whole) and toss those into the citrus bowl, along with the vanilla bean.  Arrange the segments on a baking sheet flat and sprinkle with the remaining amount of sugar. Place in the oven and bake for about 10 minutes.  Place the oven on broil and broil for a few more minutes until the citrus is charred slightly.  Spoon the mixture over vanilla ice cream!~

Salsify Orange Negroni

January 5th, 2013 § 0 comments § permalink

Ingredients

1 ounce Seneca Drums Gin (Finger Lakes Distilling Co.)
1 ounce Cynar
½ ounce *Salsify Orange Syrup
½ ounce Amberthorn Dry Vermouth (New York Astby Co)
Oven Dried Salsify Stick Garnish

For the Salsify Orange Syrup:
2 salsify roots, chopped
1 cup water
Juice of 1 orange
Zest of 1 orange
½ cup sugar

Directions

In an old fashioned glass filled with ice place the gin and the cynar, add the syrup and vermouth and stir, garnish with a dried salsify stick.

*Salsify Orange Syrup- Combine two chopped salsify roots in a medium saucepan with 1 cup of water, the juice of 1 orange, the zest of 1 orange and ½ cup of sugar. Bring to a boil and reduce heat and simmer for about 8-10 minutes. Take off heat and cool. Chill.

Oven Dried Salsify Sticks

January 5th, 2013 § 0 comments § permalink

Ingredients

2-3 salsify roots, scrubbed but not peeled
1 tablespoon cynar
1 tablespoon orange juice
2 teaspoons orange zest
½ tablespoon coarse sugar

Directions

Pre-heat oven to 225°F. With a vegetable peeler, peel off thin long layers of the salsify root. Mix the salsify root peels with the cynar, the orange juice, the orange zest and the sugar until all the salsify is coated. Arrange the salsify on a baking sheet and place in the oven for 2 ½ or 3 hours or until fully dried. Take out of the oven and let stand for at least half an hour to cool and harden.

El Romero- Italian Celery Root Citrus Coolers

January 5th, 2013 § 0 comments § permalink

Ingredients

1 lemon, halved and sliced thin
1 lime, halved and sliced thin
1 orange, halved and sliced thin
1 mandarin, halved and sliced thin
8 kumquats, halved
1 medium celery root, peeled and cubed small
2-3 kaffir lime leaves
1 bottle Dorothy Parker Gin (New York Distilling Co.)
*Rosemary Sugar Salt
*Rosemary Syrup
Fresh pink grapefruit juice
Aperol

For the Rosemary Sugar Salt:
1 tablespoon turbinado sugar
2 tablespoons pink Himalayan salt
1 tablespoon fresh rosemary leaves

For the Rosemary Syrup:
1 large handful fresh rosemary leaves
½ cup water
½ cup sugar

Directions

In a large mixing bowl mix together the citrus slices, kumquats, celery root, and kaffir lime leaves. Distribute the mixture equally into two large mason jars and fill with gin. Let stand in an ambient temperature dark place for about a week to infuse the flavors.

Rub the rim of a tall glass with a citrus segment and dip into the *Rosemary Sugar-Salt. Place 2 ounces of the infused gin in the glass and add ½ ounce *Rosemary Syrup. Fill with fresh pink grapefruit juice and add a splash of aperol.

*Rosemary Sugar Salt– Mix together 1 tablespoon turbinado sugar with 2 tablespoons pink Himalayan salt. Place the salt and sugar mixture on a cutting board and add 1 tablespoon fresh rosemary leaves. Chop the rosemary together with the salt until a fine, granular mixture comes together.

*Rosemary Syrup-Combine 1 large handful of fresh rosemary leaves together with ½ cup water and ½ cup sugar and bring to a boil. Reduce heat and simmer for about 6-9 minutes. Take off heat, cool and strain. Chill.

Fresh Apple Shrub

January 5th, 2013 § 1 comment § permalink

Ingredients

2 tart apples, peeled and chopped
½ cup raw or turbinado sugar
2 tablespoons dark brown sugar
1 teaspoon caraway seeds
¾ cup apple cider vinegar

Directions

Mash together the apples, sugars, and caraway seeds until a rough applesauce has been formed. Place the mixture in a mason jar and let sit over night in the refrigerator. Add the apple cider vinegar, shake and keep refrigerated for another 5-7 days.

Swedish Apple-Rottabagge

January 5th, 2013 § 0 comments § permalink

Ingredients

1 bottle of aquavit
1 rutabaga, cubed (about 2 cups worth max)
Lemon juice
*Caraway Syrup
Fresh Apple Shrub
Soda Water
Apple Slice Garnish

For the Caraway Syrup:
2 tablespoons caraway seeds, toasted
1 piece lemon peel
½ cup water
½ cup sugar

Directions

In a large mason jar, combine the aquavit and the rutabaga. Let stand in an ambient temperature dark place for about a week to infuse the flavors.

In a shaker filled with ice, combine 2 ounces of the infused aquavit, ½ ounce of lemon juice, 1 ounce caraway syrup, 1 ounce of apple caraway shrub and 1 ½ ounce of soda water and shake vigorously. Strain into a highball glass filled with ice. Garnish with a slice of apple.

*Caraway Syrup- In a small sauce pan, combine 2 tablespoons toasted caraway seeds, a lemon peel, ½ cup water, and ½ cup sugar and bring to a boil. Reduce heat and simmer for about 6-9 minutes. Take off heat, cool and strain. Chill.

Sweet Potato Mash

January 5th, 2013 § 0 comments § permalink

Ingredients

1 sweet potato, peeled and cubed small
1 vanilla bean
1 cinnamon stick
1 bottle Basil Hayden’s Bourbon Whiskey
*Balsamic Syrup
*Black Pepper Sugared Pecans

For the Balsamic Syrup:
½ cup balsamic vinegar (high quality)

For the Black Pepper Sugared Pecans:
1 tablespoon butter
½ cup pecans
1 tablespoon raw or turbinado sugar
2 teaspoons black pepper, cracked

Directions

In a large mason jar, place the sweet potato, vanilla bean and the cinnamon stick, fill with the bourbon. Let stand in an ambient temperature dark place for about a week to infuse the flavors into the bourbon.

In a rocks glass pour 2 ounces of the infused bourbon and a tiny drizzle of the balsamic syrup. Garnish by adding a black pepper sugared pecan.

*Balsamic Syrup-Place the balsamic vinegar in a small sauce pan on medium high heat. Reduce by about half until a thick syrup is created, about 6-8 minutes. Set aside and allow to cool to room temperature.

*Black Pepper Sugared Pecans-In a small sauté pan on medium heat, melt the butter, add the pecans and sauté about a minute. Sprinkle the sugar and black pepper over the buttered pecans and continue to stir and sauté for another minute. Place on a plate and allow the sugar to harden and the pecans to cool completely.

Quick Pickled Turnips

January 5th, 2013 § 0 comments § permalink

Makes 3 cups

Ingredients

2 cups water
¾ cup white vinegar
3 tablespoon kosher salt
2 fresh bay leaves
1 tablespoon coriander seeds, cracked
3-4 turnips, peeled and chopped
1 turnip, peeled and sliced in wheels
1 red beet slice
3 cloves garlic, peeled and sliced thin

Directions

In a small sauce pan combine the water, vinegar, and salt and heat until the salt dissolves. To the salt brine add the bay leaves, coriander seeds, turnips, beet slice, and garlic. Bring to a boil and then reduce heat and simmer for 3- 5 minutes or until the turnips are just beginning to be tender. (The beet slice will give the pickled turnips a pink hue, in order to keep the hue white omit the beet slice.) Allow the mixture to cool, place in a large jar and refrigerate overnight. Shake the jar periodically.

The Dirty Turnip

January 5th, 2013 § 0 comments § permalink

Ingredients

3 ounces gin
½ ounce dry vermouth
½ ounce pickled turnip brine
Pickled Turnip Wheels
Cilantro leaves for garnish

Directions

In a glass filled with ice, add the gin and vermouth and stir. Add the turnip brine liquid and strain into a martini glass. Place one pickled turnip wheel to float on the top with a cilantro leaf on top of the wheel.

Ginger-Beet Cava with Fresh Tarragon Orange Zest

January 5th, 2013 § 0 comments § permalink

Ingredients

2 orange beets, peeled and chopped
1 sprig of fresh tarragon, a few leaves reserved
Juice of 1 orange
1 tablespoon of orange zest
¼ cup sugar
½ cup water
Champagne or sparkling wine
1 navel orange for garnish

Directions

Combine the beets, tarragon, orange juice, zest, sugar, and water in a medium saucepan and bring to a boil. Reduce the heat and simmer for about 8-10 minutes. Take off the heat and allow to cool. Strain and refrigerate the syrup until ice cold. Place ½ an ounce of the syrup in the bottom of a champagne flute and fill with champagne. Garnish with one tarragon leaf and an orange-peel twist, releasing the oils over the flute while twisting.

Maple & Roasted Parsnip Champagne with Rosemary Dust

January 5th, 2013 § 0 comments § permalink

Ingredients

2 parsnips, chopped
¼ cup turbinado or raw sugar
3 tablespoons maple syrup
2 tablespoons fresh rosemary leaves
1 cup water
Champagne or sparkling wine

Directions

Pre-heat oven to 390°F. In a mixing bowl combine the parsnips, sugar, maple syrup and 1 tablespoon of rosemary leaves, then toss together until coated and mixed. Arrange the parsnips on a baking sheet and roast for about 10-12 minutes or until lightly browned. Scrape the baking sheet and all its remnants into a sauce pan and add water. Bring to a boil and then reduce heat and simmer for about 5-7 minutes. Take off heat, cool, strain and refrigerate until syrup is ice cold. Place ½ an ounce of the syrup in the bottom of a champagne flute and fill with champagne. Place a tiny pinch of *Rosemary Dust over the top of the glass.

*Rosemary Dust-In a spice grinder, coffee grinder or with a mortar and pestle, grind up 1 tablespoon fresh rosemary leaves and 2 tablespoons sugar until a fine powder is created.

Sprouted Corn Roasted Squash Breakfast Tacos with Peruvian Cilantro Sauce

November 23rd, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 cups winter squash, cubed ½ inch
½ red onion, chopped medium
½ red bell pepper, chopped small
1 chipoltle chili pepper, crumbles
Salt and pepper
Avocado oil
2 cups spinach leaves
6 eggs
Sprouted corn tortillas
Peruvian Cilantro Sauce

Directions

Pre heat oven to 400° F. In a large bowl, toss together the squash, onion, bell pepper, chipotle, salt and pepper with some avocado oil. Place on a large baking sheet and bake for about 20 minutes or until the items are soft and starting to char. Take out of the oven and toss together in a large bowl with the spinach. Arrange the mixture back on the baking sheet flat and crack 6 eggs all over the top of the baking sheet. Crack the yolk if you want that cooked through. Place in the oven and bake another 4-5 minutes or until the eggs are cooked. Heat the sprouted corn tortillas over a gas stove and place some of the squash, spinach and egg mixture over the top and drizzle a little cilantro sauce on top!

“Baja Style” Spicy Purple Kale Pesto Sauce

November 23rd, 2012 § 0 comments § permalink

Makes 2 cups pesto

Ingredients

¼ cup pumpkin seeds, toasted
2 cups purple kale, stems removed and chopped
2 cloves garlic
¼ cup red onion, chopped fine
½ cup avocado or olive oil
Zest of 1 lime, juice of two
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1 jalapeño, chopped (seeds and all for hot, seeds removed for less hot)
3 tablespoons mayonnaise

Directions

Place all the ingredients except the mayo in a food processor and process until extra smooth. Add the mayo and process a few seconds until mixed and smooth.

Pan Fried (Herbal) Cod Tacos with “Baja Style” Spicy Purple Kale Pesto Sauce and Pickled Red Cabbage

November 23rd, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 cups red cabbage, shredded
Juice of 2 limes
2 teaspoons salt
4 pieces of cod, local & sustainable
Salt and pepper
2 eggs, beaten
2 tablespoons fresh cilantro, chopped superfine
1 tablespoon fresh chives, chopped superfine
½ cup whole wheat flour
1 cup panko bread crumbs
Canola oil
Dried Red Chili
“Baja Style” Purple Kale Pesto Sauce (recipe follows)
Flour tortillas
Lime wedges

Directions

Place the shredded cabbage in medium bowl and toss together with the lime juice and salt. Let stand for about 30 minutes.

In the meantime season the cod with salt and pepper and set aside. Prepare three breading bowls: one with the beaten eggs mixed with the fresh herbs, the next with flour and the next with panko. Heat a large skillet with oil and the dried chili to a medium to high heat. Dip the cod in the egg mixture making sure it is well coated. Next dip it in the flour and make sure it gets well coated. Dip it in the egg again and then the panko, again you must make sure the entire fish is coated with each item before moving to the next. Place the fully breaded fish in the pan and cook for about 4 minutes per side or until golden brown on each side. Repeat with all the fish. Let excess grease drain off by placing fish on paper towels. Heat the tortillas over a gas stove flipping and charring a little. Break the cod up into large pieces and place a few pieces on the tortilla. Place a spoon full of the pesto sauce over the top and a little bit of the red cabbage.

“Baja Style” Spicy Purple Kale Pesto Sauce

Makes 2 cups pesto

Ingredients

¼ cup pumpkin seeds, toasted
2 cups purple kale, stems removed and chopped
2 cloves garlic
¼ cup red onion, chopped fine
½ cup avocado or olive oil
Zest of 1 lime, juice of two
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1 jalapeño, chopped (seeds and all for hot, seeds removed for less hot)
3 tablespoons mayonnaise

Directions

Place all the ingredients except the mayo in a food processor and process until extra smooth. Add the mayo and process a few seconds until mixed and smooth.

Red Chili Parsley Chimichurri

November 18th, 2012 § 0 comments § permalink

Makes 1 ½ cups

Ingredients

1 cup fresh parsley leaves, chopped
½ cup fresh oregano leaves, chopped
4 cloves garlic, chopped fine
1 medium red shallot, chopped fine
Juice and zest of 1 lemon
1 fresh red chili, chopped fine, seeds and all
½ cup avocado oil or olive oil
¼ cup red wine vinegar (good quality)
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon cracked black pepper

Directions

Mix together all ingredients and let stand for at least two hours before serving.

Roasted Carrot & Parsnip, Beef & Sundried Tomato Tacos with Red Chili Parsley Chimichurri

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

1 pound skirt steak
2 medium carrots, cut into thin 2 inch strips
2 medium parsnips, cut into thin two inch strips
½ medium white onion, halved and sliced
½ cup sundried tomatoes, chopped fine (good quality ones)
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon black pepper, cracked
1 teaspoon cumin
1 teaspoon cumin seeds
¼ cup fresh parsley leaves, chopped fine
Avocado oil or canola oil
Whole what tortillas
Red Chili Parsley Chimichurri (recipe follows)

Directions

Preheat oven to 375° F.

Season the skirt steak with a little salt, pepper, and cumin and set aside. In a medium bowl toss together the carrots, parsnips, onions, sundried tomatoes and spices with the oil until the items are mixed and coated with the oil. Lay the vegetable mixture across a baking sheet and place. Bake for about 20 minutes until the vegetables are just about tender. Place the skirt steak across the top of the vegetables and bake for another 8 minutes, 4 minutes per side or until desired cook stage. Take out of the oven, let the meat rest for a few minutes and then slice it up in thin slices. Heat up the whole wheat tortillas on a gas grill. Place some meat and some vegetables on the tortilla and drizzle on some Chimichurri over the top!

Red Chili Parsley Chimichurri

Makes 1 ½ cups

Ingredients

1 cup fresh parsley leaves, chopped
½ cup fresh oregano leaves, chopped
4 cloves garlic, chopped fine
1 medium red shallot, chopped fine
Juice and zest of 1 lemon
1 fresh red chili, chopped fine, seeds and all
½ cup avocado oil or olive oil
¼ cup red wine vinegar (good quality)
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon cracked black pepper

Directions

Mix together all ingredients and let stand for at least two hours before serving.

Roasted Cauliflower & Spinach Whole Wheat Tacos with Tomatillo Sauce

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 tablespoons olive oil
1 tablespoon cumin
2 teaspoons cumin seeds
1 teaspoon salt
1 tablespoon lime juice
1 teaspoon lime zest
2 cups cauliflower florets (bite size)
1 medium red onion, halved and sliced
2 cups baby spinach
Whole wheat tortillas
Sharp cheddar cheese (I use a local raw jalapeno)
Lime Wedges or tomatillo sauce ( I used my frozen tomatillos from the summer, which I freeze whole in zip lock bags)

Directions

Preheat oven to 375° F.

Whisk together the oil, spices, salt, lime juice and zest and mix together with cauliflower florets. Place on a baking sheet and bake until tender and slightly browned about 35 minutes. In a sauté pan heat a little olive oil and sauté red onions for a few minutes, add the roasted cauliflower and baby spinach and sauté until the spinach is wilted but not overly cooked. Heat the tortillas up on a gas stove (preferably) or in the oven. Place a few spoonfuls of the cauliflower mixture in each tortilla and top with grated cheese. Squeeze a little lime juice on it along with tomatillo sauce and serve!

Dried Cherry Mole Sauce

November 18th, 2012 § 0 comments § permalink

Makes 2 cups

2-3 dried ancho chilies
2 dried guajillo chilies
2-3 cloves garlic
1 medium yellow onion
½ cup raw almonds
3 whole cloves
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 tablespoons sesame seeds
¼ cup raw pumpkin seeds
1 teaspoon salt
½ cup dried cherries
2 tablespoons duck fat or pumpkin seed oil
1 cup duck stock
1 ounce dark chocolate, chopped

Directions

Preheat oven to 425ËšF.

In a large bowl combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds, salt and dried cherries and toss with duck fat. Place in oven and allow the ingredients to char a bit about 5 minutes, watch it carefully. Place all charred items in a medium saucepan and add the stock. Bring to a boil and reduce heat, simmer for 20 minutes or until all items are soft. Take off heat and add chocolate pieces. Place in blender and blend until smooth.

Pumpkin Taquitos with Dried Cherry Mole Sauce

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 cups fresh pumpkin, cubed about 1 ½ inches
1 small red shallot, chopped
1 dried chipotle chili (preferably mecca variety), crumbled
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon salt
1 teaspoon black pepper, freshly grated
Avocado oil
16 soft corn tortillas, small
Maldon salt
Fresh local ricotta cheese
Dried Cherry Mole Sauce (recipe follows)

Directions

Preheat oven to 400°.

Toss together the pumpkin, shallots, chilies, and spice in a large bowl. Toss in a few tablespoons avocado oil until lightly coated. Place on a greased baking dish and bake for about 20 -25 minutes or until the pumpkin is soft and the shallots are beginning to char. Place the pumpkin mixture in a shallow bowl and mash coarsely.

Steam the tortillas or dip in hot water before rolling the Taquitos. Place a few spoonfuls of the pumpkin mixture in each tortilla and roll tightly without cracking tortilla. Place seam side down on the baking sheet (no need to clean the baking sheet first!) Repeat until all the tortillas are used. Place in the oven and bake for another 15 minutes or until golden brown. Remove and sprinkle with a little maldon salt.

To serve, place two taquitos on a little plate with a dollop of local fresh ricotta, drizzle the Dried Cherry Mole Sauce over the top.

Dried Cherry Mole Sauce

Makes 2 cups

2-3 dried ancho chilies
2 dried guajillo chilies
2-3 cloves garlic
1 medium yellow onion
½ cup raw almonds
3 whole cloves
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 tablespoons sesame seeds
¼ cup raw pumpkin seeds
1 teaspoon salt
½ cup dried cherries
2 tablespoons duck fat or pumpkin seed oil
1 cup duck stock
1 ounce dark chocolate, chopped

Directions

Preheat oven to 425ËšF.

In a large bowl combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds, salt and dried cherries and toss with duck fat. Place in oven and allow the ingredients to char a bit about 5 minutes, watch it carefully. Place all charred items in a medium saucepan and add the stock. Bring to a boil and reduce heat, simmer for 20 minutes or until all items are soft. Take off heat and add chocolate pieces. Place in blender and blend until smooth.

Jamaican Jerk Pulled Chicken and Sweet Turnip Tacos & Cotija Cheese

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

½ a medium yellow onion, chopped fine
2 cloves garlic, chopped fine
½ tablespoon fresh ginger, peeled and chopped
½ habañero pepper, deseeded and chopped
½ tablespoon lime zest
½ tablespoon orange zest
½ teaspoon allspice, ground
½ teaspoon nutmeg, freshly grated
½ teaspoon cinnamon, freshly grated
½ tablespoon black pepper, ground
½ teaspoon salt
1½ tablespoons brown sugar
1½ tablespoons fresh thyme leaves
3 tablespoons canola oil
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons apple cider vinegar
2 chicken breasts, chopped large
2 medium turnips, cubed small
1 ½ cups, chopped turnip greens
Cotija cheese, fresh and crumbled
Jamaican Mango Pepper Sauce
Quinoa Tortillas

Directions

Pre-heat oven to 375°.

In a large bowl mix together all ingredients except chicken, pepper sauce and tortillas until well-mixed. Place the chicken chunks into the sauce mixture and marinate for at least a few hours and up to overnight. Arrange the mixture on a large baking sheet and place in the oven to roast. Roast for about 30 minutes or until the turnips are tender and the chicken is done. Shred the chicken chunks and mix together well. Place some of the chicken and turnip mixture on warm quinoa tortillas ( I heat my tortillas up on my gas stove right over the open flame!), then place a little cotija cheese and pepper sauce on the top.

Apple & Sage Pork Burgers with Caramelized Maple Onions

November 17th, 2012 § 0 comments § permalink

Serves  4


Ingredients

1 pound ground pork
1 teaspoon salt
1 teaspoon black pepper, cracked
2 cloves chopped garlic 
1 tablespoon brown sugar

1 tablespoon fresh sage leaves, chopped fine 
1 medium shallot chopped fine 
¼ cup apple, chopped fine 
2 medium yellow onions
Olive oil
1 tablespoon maple syrup
Apple Sliced (thin)
Buns

Directions


Mix the pork salt, pepper, garlic, brown sugar, sage and shallots until mixed well. Form patties, place on wax paper and freeze for about six minutes on each side or until partially frozen.  In the meantime caramelize the onions.  In a large skillet over medium heat, add 2 tablespoons olive oil. Cook onions and a little chopped sage  until onions are soft and caramelized, about 20 minutes add in maple syrup and stir well.   Grill burgers  on high heat on a very clean grill, flipping only once per side. Cook for about  three minutes per side for a for medium burgers. Serve on a toasted bun with slice of apple.

Caramelized Citrus & Sage Upside Down Cornmeal Cake

November 17th, 2012 § 0 comments § permalink

Serves 8-10

Ingredients

8 tablespoons unsalted butter (1 stick), separated

1 cup sugar
1 lime, sliced thin and slices halved 1 lemon, sliced thin and slices halved 1 mandarin orange, sliced thin and slices halved
12-15 fresh sage leaves
¾ cups cornmeal
¾ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
3 tablespoons fresh sage leaves, chopped fine
1½ teaspoons coarse salt
3 large eggs
½ teaspoon teaspoon vanilla extract
½ cup heavy cream

Directions

Preheat oven to 350ËšF.

Melt 4 tablespoons of butter in a cast iron skillet over medium heat, making sure to coat all sides. Add ½ cup of sugar and cook until the butter starts to melt and turn golden brown about 3 minutes. Add citrus sliced and cook a few minutes on both sides. Arrange the wedges forming a circle covering entire bottom of pan filling any blank spots. Place the sage leaves stems towards the center of the pan, shooting out, like a flower. Place in the oven for 15 minutes or until citrus segments are tender. Set aside.  Meanwhile, in a large mixing bowl combine cornmeal, flour, baking powder and soda, sage leaves and salt. Separately, in the bowl of a large mixer over medium-high speed, beat 4 tablespoons butter and ½ cup sugar until fluffy. Reduce speed to medium and add eggs one at a time, making sure to scrape sides of the bowl. Next, adding dry ingredients and mix just until incorporated. Finish by adding vanilla and heavy cream. Drop spoonfuls of batter over pear mixture and spread evenly with a spatula coating evenly and making sure pears are not visible. Bake until golden brown and a tester comes out clean, 35 to 40 minutes. Let stand for 10 minutes, run a knife or spatula around the cakes edges and invert onto a large cutting board tap the bottom if need be. Cool and serve.



 

Concord Grape Jack O’Lantern Punch

October 10th, 2012 § 0 comments § permalink

Makes 1 big pumpkin’s worth of punch

Ingredients

2 cups turbinado or raw sugar
2 cups water
2 cups fresh concord grapes, smashed
3 cardamom pods, crushed
2 cinnamon sticks, cracked
2 teaspoons nutmeg, freshly grated
1 inch piece of ginger, sliced thin
Large Jack O Lantern, seeds removed and cleaned but not carved ( just top)
1 -2 liter seltzer water
Concord Grapes for Garnish
*Concord Grape Balsamic Syrup and Vodka for the adult version

Directions

In a medium saucepan combine sugar, water, grapes, and spiced and stir. Bring to a boil and then reduce to a simmer for about 10 -15 minutes. Take off of heat and allow to cool. Push the liquid through a fine sieve strainer until all liquid moves through. Pour the liquid in the cleaned out pumpkin filled with ice and fill with seltzer water.  Garnish with fresh concord grapes.


*Concord Balsamic Vinegar- In a medium sauce pan, combine  ½ cup water, ½ cup sugar, 1 -2 handfuls of sage leaves, 1 tablespoon lemon zest, ½ cup concord grapes, 1 tablespoon black peppercorns (crushed coarsely) and 1 cup balsamic vinegar.  Bring the mixture to a boil and allow to boil gently for about 10 minutes. The mixture should reduce by about one fourth.  Turn off the heat and allow to cool completely.  Strain and chill.

DARK CHOCOLATE PUMPKIN TRUFFLES WITH SPICED PUMPKIN SEEDS

October 10th, 2012 § 0 comments § permalink

Makes about 30 truffles

Ingredients

½ cup heavy cream
1 teaspoon vanilla extract
2 tablespoon ground spiced pumpkin seeds
¼ cup pumpkin puree
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nut meg
½ teaspoon ground white pepper
8 ounces semisweet or bittersweet  dark chocolate, chopped
cocoa powder mixed with a little pumpkin pie spice, for dusting

Directions

In a heavy bottom saucepan, heat the heavy cream, vanilla, pumpkin seeds, spices  and pumpkin puree to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper. Place in refrigerator overnight. Roll in cocoa powder/pumkin pie spice mixture..

*Spiced Pumpkin Seeds : mix 2 cups raw pumpkin seeds with ¼ cup melted butter,  ¼ cup turbinado sugar and 1 teaspoon of the following spices: black pepper,, ginger, cinnamon, nutmeg and all spice.  Bake in a 400° oven for about 15-20 minutes or until browned and crisp.  Allow to cool before grinding.  Grind seeds as needed into a course grind like black pepper.


PUMPKIN CANNELLONI WITH CARAMELIZED PUMPKIN SPICED ONIONS AND CONCORD GRAPE SAUCE

October 10th, 2012 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
6 fresh sage leaves, chopped fine
½ cup hazelnuts, toasted
1 teaspoon fresh nutmeg
1 teaspoon cinnamon
2 cups pumpkin, prebaked, peeled and  pureed
½ cup parmesan cheese
12  premade  fresh pasta sheets
Melted butter
Pumpkin Spiced Caramelized  Onions (Recipe Follows)
Concord Grape Sauce (Recipe Follows)

Directions

Preheat oven to 350°F.

Bake the concord grapes according to the recipe below.

Use 1 tablespoon of butter and grease a casserole dish and set aside. In a medium size sauté pan over medium heat, add 1 tablespoon butter and olive oil and cook onion until translucent, 5 to 7 minutes. Add garlic and cook for 1 more minute. Remove from heat.
In a medium-size bowl, combine the onions and garlic with the  sage, hazelnuts, nutmeg, cinnamon , pumpkin and parmesan and mix together well until all ingredients are  fully incorporated and smooth. Take each pasta sheet and spoon on the filling down the middle of the sheet in a tube shape.  Roll up the sheet and place it seem side down in the casserole dish.  Repeat with remaining pasta sheets until all are snuggly together in the baking dish.  Brush with melted butter and sprinkle a little cheese on the top.  Bake for about 20 minutes.  In the meantime prepare the caramelized onion and finish the concord grape sauce according to the recipes.  Once the cannelloni has baked for 20 minutes take it out of the oven and lay the caramelized onions over the top.  Spoon the concord grapes sauce over the tops of each of the cannelloni and place in the oven to bake for 10-12 more minutes or until the pasta sheets begin to brown.  Serve.

Caramelized Pumpkin Spiced Onions
Makes 1 cup

Ingredients

3 tablespoons olive oil
1 large yellow onion, sliced
1 tablespoon fresh sage, leaves chopped
2 teaspoons pumpkin pie spice

Directions

In a large skillet over medium  to low heat, add 2 tablespoons olive oil.  Cook onions sage and spiced slowly until onions are soft and caramelized, about 20 minutes.

Concord Grape Sauce
Makes 1 cup


Ingredients

2 cups concord grapes, destemmed but left whole
3 cloves garlic, chopped
1 tablespoon chopped red shallot
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon black pepper, freshly cracked
2 tablespoons olive oil
¼ cup honey

Directions

Pre-heat oven to 400 ° F. In a bowl toss together the grapes, garlic, shallot, and thyme leaves and sprinkle with salt and pepper. Toss with the olive oil and honey until all the grapes are well coated. Place the mixture in a glass baking dish and place in the oven for about 30 minutes or until the grapes just begin to caramelize. Push the baked mixture through a mesh strainer using the back of a spoon to push through everything you can. The mixture should be thick and jammy.

PUMPKIN ICE CREAM WITH MAPLE & SAGE GLAZED PECAN NIBBLES

October 10th, 2012 § 0 comments § permalink

Makes 4 cups

Ingredients

2 cups whole milk
1 cup heavy cream
½ cup sugar in the raw
1 teaspoon fresh ginger, grated
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon vanilla extract
½ teaspoon salt4 egg yolks, whisked
1 cup pumpkin puree
Maple & Sage Glazed Pecan Nibbles (recipe follows)

Directions

In a medium sauce pan combine milk heavy, cream, sugar, and spices and bring to just about a boil. Reduce heat to a medium simmer, so that milk is just bubbling but not boiling. Pour a little of the hot milk mixture into the egg yolk mixture and whisk gently.  Repeat this step.   Whisk in egg yolk mixture to the milk, making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat and add a pinch of salt. Mix in the pumpkin puree and gently mix until well combined and smooth. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.

During the last 20 minutes of the ice cream formation, add about ½ to 1 cup of the Maple & Sage Glazed Pecan Nibbles and allow to finish freezing.

Sage Glazed Pecan Nibbles

Makes 2 cups

Ingredients

2 cups raw pecans
2 tablespoons butter, melted
3 tablespoons maple syrup
2 tablespoons fresh sage leaves, chopped fine
1 tablespoon turbinado sugar
½ teaspoon salt

Directions

Preheat oven to 400° F.  Toss all of the items together in a large bowl until the pecans have absorbed all the butter and the mixture is well combined.  Place on a baking sheet, evenly distributed and bake for about 10 -12 minutes or until golden brown and crispy.  Let cool completely before using.


Cornmeal Crust Ricotta Fig Tartlets

September 25th, 2012 § 0 comments § permalink

Makes 6 Tartlets

Ingredients

1 batch cornmeal crust, refrigerated
1 pound fresh ricotta cheese
2 eggs¼ cup raw sugar
2 tablespoons honey
1 teaspoon fresh rosemary leaves, chopped
Pinch of cinnamon
1 teaspoon orange zest
1 pint of fresh figs, cut in half
½  teaspoon lavender flowers (optional)

Directions

Make sure the batch of cornmeal crust if cold and in the refrigerator.

Pre heat the oven to 375° f.

In a large mixing bowl beat together the ricotta, eggs, sugar, honey, herbs , zest and cinnamon until smooth and creamy. Set in the refrigerator while you embark on the next steps.  Roll out your cornmeal crust into 6 rounds on two baking sheets, making sure they have enough room.  Place a few dollops of the ricotta mixture in the center of each  and spread the mixture evenly leaving room on the side to roll up the crust.  Gently place a few of the fresh figs on top of each and roll or fold the sides of the crust to create an open faced mini pie or crostata.  Place a few more fresh figs on the tops where needed and sprinkle a few lavender flowers on each. Sprinkle with a bit more raw sugar if desired. Place the tartlets in the oven and bake until golden brown or about  20 -25 minutes.

Mango Negroni

July 6th, 2012 § 0 comments § permalink

2 ounces mango infused gin*
1 ounce campari
1/2  ounce sweet vermouth
Mango slice garnish

In a rocks glass stir together the gin, campari and sweet vermouth.  Fill with ice and garnish with a slice of mango.

*Mango infused Gin-Place one ripe mango (chopped)  in a mason jar and fill with gin and allow to infuse for 3-4 days.


Cherry Mole Manhattan

July 6th, 2012 § 0 comments § permalink

2 ounces Sweet Mole Negra Infused Bourbon*
.5 ounces dry vermouth
.25 ounces Sweet Mole Negra Cherry syrup
Sweet Mole Negra Cherries*
Cherry Bitters

Place the bourbon, the vermouth and cherry syrup in a glass and stir well.  Fill the glass with ice and garnish with a few of the cherries and a few dashes of cherry bitters.

*Sweet Mole Negra Infused Bourbon-in a spice grinder or with a mortar and pestle grind 1 cinnamon stick, 1 teaspoons anise seeds, ½ teaspoons coriander seeds, 3 cloves, 1 teaspoon cumin seeds, 4 all spice berries, 2 chili mulatos, 2 guajillo chilies, 1 ancho chili,  3 teaspoons freshly grated ginger, ½ cup turbinado or Mexican brown sugar. Add 3 tablespoons to a mason jar filled with bourdon and let infuse for 3 -4 days.

*Sweet Mole Cherries-In a medium saucepan combine 1 cup water and 1 cup of turbinado sugar and about 3 tablespoons of the mole negra spice mixture and bring to a boil.  Add about 2 cups of pitted fresh cherries and let simmer for five minutes.  Take of heat and cool.  Place in a mason jar and refrigerate.

Raspberry Mint Daquiri

July 6th, 2012 § 0 comments § permalink

2 ounces white rum
1 ounce lime juice
1 ounce fresh Raspberry Mint Syrup*

Shake all ingredients together in a shaker. Strain into a chilled rocks glass. Garnish with a fresh mint leaf and fresh raspberry.

* Fresh Raspberry Mint Syrup – Combine 1 cup of water, 1 cup of sugar and 1 teaspoon of lemon zest in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool completely. Add 2 handfuls of fresh raspberries and a handful of fresh mint leaves. Blend the mixture in a blender until ultra smooth.

Watermelon Singe

July 6th, 2012 § 0 comments § permalink

1.5  ounces Jalapeño Infused Tequila*
.75  ounce Sweet Cilantro Syrup*
1 ounce  ounces watermelon agua fresca*
.5 ounces fresh lime juice
Watermelon Slices (thin and round)
Sugared Jalapenos*

Place all the ingredients except the watermelon slices and sugared jalapenos in a shaker filled with ice and shake.  Strain into a coupe or martini style glass. Garnish with a watermelon slice float with a few sugared jalapenos on top of the watermelon float.

*Jalapeño Infused Tequila-place 3 sliced (round) jalapenos in a large mason jar filled with tequila repasado and let infuse for 4 days.

*Sweet Cilantro Syrup-Place 1 cup water and 1 cup white sugar in a sauce pan and bring to a boil. Let simmer for five minutes and take off heat and cool.  While cooling add the zest and juice of one lime.

*Watermelon Agua Fresca– Blend 2 cups watermelon with 2 cups of water until the mixture is totally smooth

*Sugared Jalapenos– Take the jalapenos that were soaking in the tequila an place in a jar with 1 cup of turbinado sugar.  Shake gently until totally covered.  Let macerate in the sugar for about 2 hours, genetly shaking the jar every 30 minutes or so.

singe


Nectarine and Basil Thirst Quencher

June 28th, 2012 § 0 comments § permalink


Nectarines are one of my favorite summer fruits and I am always looking for ways to incorporate this perfect summer flavor into more of what I eat and drink.  Nectarines and basil are a lovely pairing the spicy anise flavor melds perfectly with the perfume sweet nectarine flavor.  This iced tea is the perfect remedy for my craving and for quenching my thirst!

Ingredients

½  cup fresh basil leaves, chopped fine
2 nectarines, pitted and sliced
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 darjeeling tea bags
ice
Water

Directions

In a medium saucepan combine the basil,  nectarines, sugar and water and bring to boil. Reduce heat, place the two tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 10 more minutes or until the mixture is slightly darker and clearly infused. Leave the mixture unstrained however you can strain the mixture if desired. Pour the syrup in a large pitcher filled with ice and add water!

Black Cherry and Thyme Sun Soother

June 28th, 2012 § 0 comments § permalink

There is nothing quite as spectacular as the small window of local cherries and this sun soothing iced tea not only delivers the subtle cherry  and thyme flavors but a gentle pick me up of black tea.

Ingredients

¼ cup fresh thyme leaves
½ cup fresh cherries, pitted and chopped
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 black tea bags
ice
Water

Directions

In a medium saucepan combine the thyme, cherries, sugar and water and bring to boil. Reduce heat, place the two tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 10 more minutes or until the mixture is slightly darker and clearly infused. Leave the mixture on strained however you can strain the mixture if desired. Pour the syrup in a large pitcher filled with ice and add water! The cherries and thyme leaves float to become the garnish.

Indonesian Heat Healer

June 28th, 2012 § 0 comments § permalink

The herbal flavors of Indonesia for me are the most thirst quenching of all the herbal combinations.  There is something amazingly soothing about combining mint, cilantro, thai basil and lemon grass together in a drink!

Ingredients

1 cup pineapple core simple syrup*
2 mango black tea, tea bags
2 tablespoons  fresh thai basil leaves
2 tablespoons fresh mint leaves
1 tablespoon cilantro
1 tablespoon fresh lemon grass
ice
Water

Directions

In a medium saucepan combine simple syrup and the tea and bring to a boil, take off heat and drop in tea bags and let infuse for about 10 minutes or until cool.  Remove tea bags and blend the mixture with the fresh herbs until totally smooth.  Pour into a pitcher filled with ice and fill with water.

*Pineapple Core Simple Syrup- combine 1 cup turbinado sugar and 1 cup water in a sauce pan with 1 vanilla bean split and the core of a fresh pineapple, chopped and bring to a boil.  Reduce heat and allow to simmer for about 10 minutes.  Strain and place tea bags inside

GREENMARKET GATORADE / HERBAL LEMONADE

May 26th, 2012 § 0 comments § permalink

Makes 1 pitcher

Ingredients

1/2 cup water
1/2 cup sugar (any kind-raw or turbinado or white)
1 tablespoon lemon zest
½ cup lemon juice
¼ cup fresh parsley leaves
¼ cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh lemon thyme leaves
¼ cup fresh sorrel leaves
4-6 cups seltzer water or regular water
Lemon wheel garnish

Directions

Combine water, sugar, lemon zest and lemon juice in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool slightly. Add fresh herb leaves (about  and blend the mixture in a blender until ultra smooth and strain through a fine mesh strainer or cheese cloth. Place in a pitcher with ice and add about 4-6 cups seltzer  or regular water and stir well. Place a few lemon wheel garnishes in the pitcher.

Ginger and Lemon Thyme Pesto Scones

May 1st, 2012 § 0 comments § permalink

Makes 6 scones

Ingredients

2 teaspoons sugar
2 â…“ cups of flour
â…“ teaspoon of baking soda
½ tablespoon of baking powder
¼ cup sugar
¾ teaspoon salt
½ cup (1 stick) unsalted butter, cold and cut into 1-inch cubes
¾ cups buttermilk
1 teaspoon grated lemon zest
1 ½ tablespoons unsalted butter, melted
2 tablespoons Ginger & Lemon Thyme Pesto*
Ginger Lemon Thyme Pesto Icing*

Directions

Preheat the oven to 400°F and line a baking sheet with parchment paper. In a small bowl combine strawberries and 2 teaspoons sugar, mix well and let berries macerate in sugar for 20 minutes or up to 2 hours.

Sift together the flour, baking soda and baking powder in a bowl. Add the salt and sugar and combine. Scatter butter cubes into the dry ingredients in the mixing bowl. Using your hands or a pastry blender, cut butter into flour mixture just until butter pieces are the size of peas. Pour in the buttermilk and lemon zest and mix just until the dough just comes together. Add 2 tablespoons Ginger & Lemon Thyme Pesto and mix into dough. Flour a clean surface and place the dough onto it, shaping it into a long rectangle (about 5 inches wide and 1 ½ inches thick).

Cut the dough into 6 even sized triangles and transfer them to your baking sheet. Bake the scones for 25 to 35 minutes or until the tops are lightly browned.

*Ginger Lemon Thyme Pesto– mix ¾  cup turbinado simple syrup with ½ cup fresh lemon thyme leaves ,¼ cup mint leaves, 2 tablespoons freshly grated ginger and 2 tablespoons lemon zest and blend until as smooth pesto is made.

*Ginger Lemon Thyme Pesto Icing– mix ¼ -½ cup of powdered sugar with ½ cup of pesto and mix until smooth and creamy.  Drizzle over the scones.