Rustic Rye Apricot & Cherry Gallette

August 11th, 2011 § 0 comments § permalink

Makes 1-2 inch gallette

Ingredients

1 cup dark rye flour
1 cup flour
1 tablespoon turbinado sugar
1 teaspoon salt
1½ sticks unsalted butter, cold and cubed
1 tablespoon apricot puree
1 tablespoon apple cider vinegar
1 cup ice water
10 apricots, sliced
1 cup cherries, pitted and halved
½ cup raw suconat sugar
2 tablespoons lemon juice

Directions

Mix together the flours turbinado sugar and salt, cut in the butter with pastry cutter or fork until a course meal is created. Add the apricot puree, apple cider vinegar and mix. Adding the water a little at a time, slowly and gently combine mixture until a soft dough ball is formed. Place the dough ball in the refrigerator and refrigerate for 1 hour or overnight. In a large bowl combine the apricots, cherries, sugar and lemon juice and let stand approx 30 minutes. Roll out dough on a floured surface until it forms a large circle about 16 inches in diameter. Place rolled dough on a large, thick, greased cookie sheet or pan with sides or, better yet, a large, greased cast iron pan. Place apricots and cherry mixture in a big pile in the center of the dough, reserving liquid. Fold dough up all around the pile of fruit leaving a big hole at the top like a shallow volcano. Pour a little of the liquid in the top and reserve a little for the end. Bake in a preheated oven 375° for about 30 minutes or until crust is golden brown and crispy. Drizzle finished tart with the remainder of the juice from the fruit in the last 5 minutes of cooking.

Trofie Al Pesto

August 6th, 2011 § 0 comments § permalink

Serves 6

Trofie is a simple rolled flour and water pasta widely seen in the Lingurian cuisine. It’s like Linguaria’s version of Gnocchi. It’s a hand rolled pasta typically served with pesto and because of the extreme labor intensity is generally served in small portions. Trofie is not widely available outside of Italy and is relatively simple to make with just time being the main component. The dish is often served with boiled potatoes and green beans and you will find very few variations to this regions dish. Never fear the beauty of this dish is that the trophies are supposed to look rustic and so don’t sweat too much if yours are not perfect, the key is long thin tubular strips with a little corkscrew shape to them, cooked always aldente!

Ingredients

3 cups flour
2 teaspoons salt
1 cup water
1 cup potatoes, boiled and chopped fine
1 cup green beans, trimmed and cut
Salt
Parmesan cheese, finely grated

Directions

Place the flour down on a flat surface and sprinkle in the salt. Make a well or a volcano shape and pour the water in the center. Using your fingers begin to mix the flour in, making sure to keep the water in the center. Mix until the dough is together, the dough should feel tacky and slightly damp. Knead the dough a few minutes until your fingers can move across it without sticking. Then clean the work surface and re-knead the dough for another 5-8 minutes until it is smooth and elastic; super smooth! Wrap the dough in plastic wrap or in a plastic bag and let stand to rest, refrigerate at least one hour and up to 24 hours.

Shaping the trofie

Get a large baking sheet line with parchment paper and sprinkle with semolina flour. Prepare a clean work surface as well and sprinkle with regular flour. Keep the dough covered in the plastic at all times when not using it. Divide the dough into about 4-6 small balls. Take each ball and roll it out using two hangs into a thick rope about 13 inch thick. Cut that rope into ¼ inch pieces. With each ¼ inch piece, roll it into a longer thinner rope. With each longer thinner rope place it down on the table and roll it into a 2-3 inch long thin strip. Using the back side of your hand and pinky finger (if your thumb is facing straight up and the back of your pinky touching the table) roll in an upside down V shape, starting with the right side roll up starting with the right side of the pasta strip and moving into the center as you roll up to the bottom part of your hand, slowly without lifting the hand, change the position of your hand to start to roll back down through the left side of the pasta strip rolling the pasta as your hand rolls down to the top of your pinky touching the pasta. Repeat this process with all the dough and until you have enough to make a batch.

Cooking the dish

Bring a large pot of water to a boil and place in green beans. Cook for one minute and then slowly add the Trofie. When the Trofie begins to float, about 3 minutes they are done, toss in the cooked potatoes and take off heat. Take out all the goods using a large slotted spoon and place in a large serving bowl. Add a little of the pasta water and spoon in some pesto. (About 1 tablespoon per 1 cup of pasta, 2 for those who like it bold). Mix together the pasta and the pesto until a smooth silky sauce is rolling around the Trofie. Serve with finely grated parmesan.

Lavender Buttermilk Fried Chicken

August 6th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

For the brine

1 tablespoon lemon zest
2 lemons sliced
Juice of 1 lemon
2 tablespoons lavender leaves and flowers
½ cup honey
1 tablespoon black peppercorns, cracked
1 tablespoon fennel seeds
1 tablespoon of the following herbs, chopped fine: thyme, rosemary, savory, marjoram
1 cup salt
2 gallon hot water (no more, possibly less)
2 chickens, cut, 4 breasts, 4 legs, 4 thighs and 4 wings

For the fried chicken

Canola oil
1 quart buttermilk
8 cups flour
1 teaspoon baking powder
2 tablespoons fresh lavender flowers
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Directions

In a large bowl or bucket mix together all the herbs and spices with hot water until the salt dissolved fully. Place the chicken parts in the brine and let soak overnight or for about 10-12 hours maximum. Remove the chicken from the brine and rinse in cool water, drain well. Let the chicken dry and rest for at least a half hour making sure to pat dry with paper towels if still moist. Heat two large deep pots with the oil for frying, the oil should register about 320°F. Prepare a baking sheet with paper towels to pace the fried chicken pieces on after cooking.

In a large bowl place the buttermilk and set aside. In another large bowl whisk together the flour, baking powder and herbs and spices. Set up your bowled flour and buttermilk as well as the chicken in a place close to the pans, this will be your “dipping station”. When the oil is hot enough, place a chicken part in the flour mixture and coat evenly and lightly, shake off excess and dip in the buttermilk and then again in the flour mixture and gain coat well and shake off excess. Place chicken skin side down in the oil and repeat with the other chicken parts as there is room in the pan. Making sure to adjust the heat if necessary to keep the 320°F temperature. Fry for about 2-3 minutes per side a few times for a total cooking time of about 10 minutes per chicken piece, breasts about 12 minutes. The chicken should be a deep copper brown. Place on the baking sheets line with paper towels, skin side down to rest. Sprinkle with a little salt and pepper. Serve!

Honey Lavender Fritters With Fig Compote

August 3rd, 2011 § 0 comments § permalink

Makes about 20 -25 fritters

Ingredients

1 pound fresh ricotta, drained
3 eggs, beaten
1 vanilla bean scraped, bean scrapings reserved
¼ cup sugar
3 teaspoons baking powder
1 cup flour
2 tablespoons lavender flowers (fresh or dried)
Oil for frying
Lavender Powder *1 tablespoon dried lavender flowers crushed and mixed with ½ cup powdered sugar
Fig Compote (recipe follows)

Directions

In a large bowl whisk together the ricotta, eggs, vanilla seeds, sugar, baking powder and flour until combined. Mix in the lavender flowers and mix again until the batter is thick. Refrigerate the batter for one hour. Heat the oil in a large sauce pan or fry pan making sure that there is at least 2 inches of oil in the pan to a temperature of about 375 degrees. Once hot drop spoonfuls of the batter in the pan and fry until golden brown, making sure to flip for a total of about 3-4 minutes. Take out and drain on paper towels. Once slightly cool, sprinkle powered lavender sugar over the top. Serve with fig compote.

Fig Compote
Makes 1 cup

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup lavender syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Pan Fried Zucchini Cakes with Feta and Dill topped with Cherry Tomato Salad and Greek Yogurt Dip

August 3rd, 2011 § 0 comments § permalink

Makes about 25 small cakes

Wine Pairing: Sauvignon Blanc

Ingredients

4 zucchini (about 1 ½ pounds)
5 or 6 scallions, white and light green parts only, chopped fine
9 ounces feta cheese, crumbled
3 tablespoons fresh dill, chopped fine
1 cup all purpose flour
Salt and freshly ground black pepper
3 eggs, beaten
2 or 3 tablespoons olive oil

For tomato salad

1 pint cherry tomatoes, chopped medium
Good-quality extra virgin olive oil
Sea salt and freshly ground black pepper
Handful of fresh basil, chopped fine

For Greek yogurt dip

1 cup Greek yogurt
4 ounces feta cheese, crumbled
¼ teaspoon lemon peel, grated
1 tablespoon fresh dill, chopped fine

Directions

Coarsely grate the zucchini using a box grater, food processor or mandolin slicer. Transfer to a colander, sprinkle with salt and leave to drain in the sink for about 30 minutes to get rid of the excess water.

Put the chopped scallions in a bowl and crumble in the feta. Add the dill and flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before adding in the drained zucchini.

Heat the olive oil in a large frying pan over a medium heat and drop heaped spoonfuls of the mixture into the pan (an ice cream scoop works well here), flattening them with the back of a spoon. Cook for 3 to 4 minutes on each side, until golden, then transfer to a plate lined with a paper towel. Serve with dollop of Greek or natural yogurt, either hot from the pan or at room temperature.

For tomato salad

Place chopped cherry tomatoes in a bowl. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Toss in the chopped basil and toss to coat evenly. Let sit for at least 1 hour.

For yogurt dip

Combine all ingredients in a bowl and stir until mixed completely. Chill until ready to serve.

Spicy Corn Fritters with Sweet Red Pepper Sauce

July 26th, 2011 § 1 comment § permalink

Serves 6-9

Ingredients

3/4 cup all purpose flour
¼ cup course corn meal
1 teaspoon baking powder
2 eggs
¾ cup milk or buttermilk
1 teaspoon salt
1 teaspoon lime zest
½ cup poblano pepper, chopped fine
2 teaspoons Serrano peppers, chopped superfine
4 cups sweet corn kernels (fresh)
1 tablespoon fresh cilantro, chopped super fine
Canola oil for frying
Maldon salt
Sweet Red Pepper Sauce (recipe follows)

Directions

In a large bowl whisk together flour, baking powder. Whisk in eggs, milk, salt and lime zest until a loose batter is formed. Fold in the peppers and corn and gently mix, afterwards adding the fresh herbs until mixed well. In the meantime heat the oil in a large frying pan. Drop by small to medium spoonfuls into the hot oil and cook flipping as needed until all sides are golden brown. Remove from the oil and immediately season with the Maldon salt. Serve with the Sweet Bell Pepper Sauce.

Sweet Red Pepper Sauce

Makes 1 cup

Ingredients

2 roasted red bell peppers, deseeded and peeled
2 teaspoons lime zest
¼ cup lime juice
½ teaspoon salt
1 teaspoon champagne vinegar

Directions

Blend all ingredients in a blender until a smooth sauce is formed.

Waffle Cones

July 7th, 2011 § 0 comments § permalink

Makes about 12 cones

Ingredients

1 cup heavy cream
1 teaspoon vanilla extract
1½ cup powdered sugar
1½ cup flour
1 tablespoon corn starch
½ teaspoon freshly grated cinnamon
½ teaspoon freshly grated nutmeg

Directions

In a medium bowl whisk together the cream and vanilla until the heavy cream begins to get thick, it will resemble somewhere between a yogurt or mouse consistency. Whisk in remaining ingredients until well mixed and thick batter is created. Let stand for at least 20 minutes before making the cones. Follow the instructions on the waffle cone maker and make sure you grease it. Before making the waffles, make sure to make a cone template, unless you are a pro! Using a piece of paper roll it creating a paper cone the size of the bottom of the rolled paper is the size of the cone you want to create. Tape the paper up the size you want your cone. To roll the waffle you must work fast. Heat the waffle iron and cook waffles according to directions on waffle iron. Remove from the waffle iron and use your mold to form the cone shape. Roll the waffle over the mold forming the cone and let stand to dry a few minutes and it will harden.

Lavender Buttermilk Fried Chicken

July 7th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

For the brine

1 tablespoon lemon zest
2 lemons sliced
Juice of 1 lemon
2 tablespoons lavender leaves and flowers
½ cup honey
1 tablespoon black peppercorns, cracked
1 tablespoon fennel seeds
1 tablespoon of the following herbs, chopped fine; thyme, rosemary, savory, marjoram
1  cup salt
2 gallons hot water (no more, possible less)
2 chickens, cut, 4 breasts, 4 legs, 4 thighs and 4 wings

For the fried chicken

Canola oil
1 quart buttermilk
8  cups flour
1 teaspoon baking powder
2 tablespoons fresh lavender flowers
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Directions

In a large bowl or bucket mix together all the herbs and spices with hot water until the salt dissolved fully.  Place the chicken parts in the brine and let soak overnight or for about 10-12 hours maximum.  Remove the chicken from the brine and rinse in cool water, drain well. Let the chicken dry and rest for at least a half hour making sure to pat dry with paper towels if still moist.  Heat two large deep  pots with the oil for frying, the oil should register about 320°F.  Prepare a baking sheet with paper towels to pace the fried chicken pieces on after cooking.

In a large bowl place the buttermilk and set aside.  In another large bowl whisk together the flour, basking powder and herbs and spices.  Set up your bowled flour and buttermilk as well as the chicken in a place close to the pans, this will be your “dipping station”.  When the oil is hot enough, place a chicken part in the flour mixture and coat evenly and lightly, shake off excess and dip in the buttermilk and then again in the flour mixture and gain coat well and shake off excess.  Place chicken skin side down in the oil and repeat with the other chicken parts as there is room in the pan.  Making sure to adjust the heat if necessary to keep the 320°F temperature. Fry for about 2-3 minutes per side a few times for a total cooking time of about 10 minutes per chicken piece, breasts about 12 minutes.  The chicken should be a deep copper brown.  Place on the baking sheets lines with paper towels, skin side down to rest. Sprinkle with a little salt and pepper. Serve!

Manchengo Cheese & Ham Croquettes

June 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons olive oil
1 small medium yellow onion
½ cup flour
¾ cup milk
1 teaspoon salt
1 teaspoon black pepper
2 eggs
½ cup fresh parsley, chopped
1 cup Serrano ham, chopped
1 cup manchengo cheese, grated
1 cup bread crumbs
Oil for frying

Directions

In a medium sauce pan, heat oil to a medium high heat, add onion and sauté for about 3-4 minutes or until onion is translucent. Add flour and stir well until completely mixed in, sauté about a minute, stirring constantly. Pour in the milk whisking continuously for about 3-4 minutes. Season with salt and pepper. Add parsley, Serrano ham and cheese, again whisking continuously as the mixture cooks and the cheese melts. Spread misture onto a large baking sheet and place in the refrigerator to cool. When cool, beat eggs and set aside in a bowl and place bread crumbs in a bowl as well. Remove cheese mixture from the refrigerator and scoop up and form into balls, dip in the egg mixture and then roll in the breadcrumbs. Place rolled croquettes in a pan filled with oil and deep fry for about 3-4 minutes or until browned and cooked through. Serve warm, serve with garlic aioli if desired.

Eggs Sardou

June 12th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

8 poached eggs
8 cooked or canned artichoke bottoms
1 tablespoon butter
1 tablespoon flour
1 cup milk
4 cups cleaned spinach leaves
Salt, pepper and Tabasco sauce to taste
½ cup minced ham
1 tablespoon white vinegar
1 cup Hollandaise Sauce

Directions

Rinse artichoke bottoms and place in a saucepot. Cover with 1-inch lightly salted water. (If using fresh artichokes, add juice from half a lemon). Simmer 5 to 10 minutes or until artichokes are tender but not overcooked (fresh artichokes will take longer to cook). While artichokes are cooking, add butter to a warmed pot over medium heat. Add flour and whisk briskly, fully incorporating flour with butter. Let cook for 1 minute, whisking all the while. Whisk in milk. Let mixture come to a gentle boil, then reduce to a simmer, whisking frequently. Let simmer 5 minutes. Add salt, pepper and Tabasco to taste. Stir in spinach leaves, 1 cup at a time, allowing to wilt before adding next cup. Stir in minced ham.

When ready to serve, poach eggs: into a pot of salted boiling water with a tablespoon of white vinegar added, gently break 4 eggs at a time and let simmer until whites are cooked through. Remove carefully with a slotted spoon and let drain on a paper-towel-lined plate. Place two drained artichoke bottoms on each plate. Spoon creamed spinach over artichokes. Place 1 poached egg in each artichoke, and top with a spoonful of Hollandaise Sauce.

Recipe adapted from The Encyclopedia of Cajun & Creole Cuisine, by Chef John Folse

Beignets

June 12th, 2011 § 0 comments § permalink

Makes about 30

Ingredients

1 package dry yeast
4 tablespoons warm water
3½ cups plus 2 tablespoons flour
1 tsp. salt
¼ cup sugar
1¼ cup milk
3 eggs, beaten
¼ cups melted butter
Oil for deep frying
Powdered sugar for dusting

Directions

Combine yeast and warm water, set aside. Whisk flour, salt and sugar. Stir in yeast mix, milk, eggs and butter. Mix until dough is formed. Cover with a dish towel and set in a warm place to rise for 1 hour. Heat vegetable oil to 350. Turn dough onto a lightly floured surface. Knead once or twice and roll out to 38 to ½ inch thick. Cut dough into 3″ squares and place on a lightly floured pan. Cover and let rest for 10 minutes. Deep-fry beignets, two or three at a time, about 3 minutes on each side or until golden brown and puffed. Remove from oil, drain and dust generously with powdered sugar.

Recipe from the Encyclopedia of Cajun & Creole Cuisine, by Chef John Folse

Pescado Frito

May 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 ½ -2 pounds whole fish (sea bass, snapper)
1 clove garlic, mashed
1 chili, chopped fine
1 tablespoon olive oil
1 teaspoon coarse salt
¾ cup whole-wheat flour
¼ cup cornstarch
1 teaspoon salt
1 teaspoon pepper
Vegetable oil
Lime wedges

Directions

In the body of the fish cut shallow criss-cross line (patterns) across the fish on both sides of the body. Mix the garlic, chili, olive oil and coarse salt together and rub all over fish. Mix together the whole-wheat flour and corn starch and salt. Dredge the fish into the flour mixture well, making sure all parts including cut parts are well coated. Heat about ½ inch of oil in a sauté pan on high heat. Add the fish and fry for about 4-5 minutes per side or until golden brown. Drain on paper towels and serve immediately with lime wedge garnishes.

Pork Fried Rice

May 26th, 2011 § 0 comments § permalink

Serves 4-5

Ingredients

Oil (sesame, canola or peanut)
1 pound pork loin, cut into small ½-inch cubes
Flour for dusting pork
Salt/pepper
2 carrots, chopped small (diced)
1 red bell pepper, chopped small
3 cloves garlic, chopped fine
2 tablespoons ginger, chopped fine
4 scallions, sliced
4 cups rice, cooked and cold
Soy sauce
Sriracha or sambal (optional)
2 eggs, beaten

Directions

Heat up a tablespoon of oil in a large sauté pan or a wok to a high heat. Toss pork with seasoned flour (salt and pepper). Cook pork until no longer raw in the center, 1-2 minutes. Remove pork and add carrots. Cook for 1 minute. Then add in pepper, toss together and add in ginger, garlic, and scallions. Sauté for about 1 minute and add rice. Toss everything together and start to season with soy sauce (and Sriracha or Sambal for some heat). With a wooden spoon, form a well in the center of the rice and add the eggs. Let the eggs fry in the center for about 1 minute while mixing it with the spoon. Fold egg into rice and serve immediately.

Herbed Calamari with Chive Blossom Garlic Aioli

May 25th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

Vegetable oil for deep frying (about 2 cups)
¼ cup lemon juice
½ cup buttermilk
1 pound squid with tentacles, cleaned and sliced into thin rings
½ cup flour
½ cup cornmeal
½ cup breadcrumbs (fine)
1 tablespoon fresh mint, chopped superfine
1 tablespoon fresh chives, chopped superfine
1 tablespoon fresh parsley, chopped superfine
1 teaspoon sea salt
1 teaspoon black pepper, ground fine
Chive Blossom Garlic Aioli (recipe follows)
Lemon wedges

Directions

In a small mixing bowl mix together the lemon juice and the buttermilk and add the calamari, making sure to mix well and that all calamari pieces are covered with the milk and lemon mixture. Let marinate for about 30 minutes. Heat the oil to a medium high heat. In a medium mixing bowl mix together flour, cornmeal, and breadcrumbs, then add in the herbs making sure they are chopped superfine. Season with salt and pepper and set mixture aside. Strain the calamari and little by little place the calamari in the flour mixture, gently tumbling around until completely coated in the flour mixture. Drop into the hot oil and allow to fry for about 1-2 minutes or until the calamari is floating for more than a few seconds. Drain on paper towels. Serve with lemon wedges and the aioli for dipping.

Chive Blossom Garlic Aioli

Makes 1 cup

Ingredients

1 egg
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
2 tablespoon sherry vinegar
½ teaspoon salt
2 tablespoons chive blossoms

Directions

In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and mayonnaise-like and will have a nice garlic bite. Add one tablespoon of the chive blossoms and blend a few more seconds. Place the aioli in a small bowl and mix in remaining chive blossoms. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Strawberry Quinoa Cookies

May 23rd, 2011 § 0 comments § permalink

Makes 2 dozen cookies

Ingredients

1 cup black quinoa
¼ cup rolled oats
1 cup all purpose flour
½ teaspoon baking powder
1/3 teaspoon baking soda
1 teaspoon salt
1 tablespoon flax seeds
¼ cup almonds, chopped fine
1/3 cup almond oil
½ cup sugar
¼ cup brown sugar
2 teaspoons vanilla extract
¼ cup almond milk
1 egg, beaten
1 cup fresh strawberries, chopped fine

Directions

Preheat oven to 375° F. In a blender blend the quinoa and the oats until a gritty powder is formed. In a mixing bowl combine, ground quinoa, oats, flour, baking powder, soda, salt, flax seeds and almonds, mix well and set aside. In another mixing bowl whisk together the almond oil, sugars, vanilla, almond milk and egg until well mixed. Slowly add the dry mix to the wet mixing well as you combine mixtures. A thick oatmeal cookie type batter should form. Drop by spoonfuls onto a greased cookie sheet and bake for 10 – 12 minutes or until golden brown. Let rest to harden and solidify for about 3-4 minutes before eating.

Buttermilk Pie

April 23rd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

3 tablespoons flour
1 cup sugar
2 cups buttermilk
¼ cup butter, melted and slightly cooled
3 eggs, separated

DIRECTIONS

Preheat oven to 325°F. Mix flour and sugar together. In a separate bowl, beat yolks until light, and then add to sugar mixture. Add to buttermilk, along with melted butter (slightly cooled so as not to damage eggs).

Beat egg whites until stiff, and then fold gently into buttermilk mixture. Pour all into blind-baked pie shell, then bake for 30 minutes or until the crust is brown and the filling firm. Cool until set enough to slice.

Recipe adapted from “Southern Cooking” by Mrs. S. R. Dull

Earthy, Grainy Rhubarb-Thyme Crisp (Chock-full of Nuts & Seeds)

February 24th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

½ cup all-purpose flour
¼ cup whole wheat flour
¼ cup buckwheat flour
2 tablespoons fresh thyme leaves, chopped
½ cup rolled oats
¼ cup quinoa, toasted
½ cup brown sugar
½ cup (1 stick) unsalted butter, cold and cubed
¼ cup pecans, chopped
¼ cup almonds, chopped
3 tablespoons pumpkin seeds
2 tablespoons flax seeds
1 egg, beaten
3 cups fresh rhubarb, cut into ½-inch pieces
1 cup sugar
2 teaspoons fresh ginger, chopped
1 tablespoon orange zest
2 tablespoons orange juice
1 teaspoon vanilla
2 tablespoons cornstarch

Directions

Preheat oven to 375°F.

In a small mixing bowl, combine flours, thyme leaves, oats, quinoa, and brown sugar. Cut in butter until mixture is crumbly. Add nuts, seeds, and beaten egg and mix. Set aside. In a glass baking dish, mix together rhubarb, sugar, ginger, and orange zest. In a separate bowl, mix orange juice and vanilla together, and whisk in cornstarch. Add to the rhubarb mixture and combine. Sprinkle the oat-nut topping over the rhubarb, and bake 35 minutes or until golden and bubbly.

Pasta Dough

January 14th, 2011 § 0 comments § permalink

INGREDIENTS

2 pounds flour
½ teaspoon salt
4 eggs, beaten
1 cup warm water

DIRECTIONS

In a medium sized bowl or on a clean countertop, combine flour and salt. Make a well in the flour, add the slightly beaten eggs, and mix. Then add warm water. Mixture should form a stiff dough.

On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine to make desired pasta shape.

© Recipe Property of Rafi Hasid

Chocolate Cake

January 14th, 2011 § 0 comments § permalink

Makes one cake

INGREDIENTS

2 cups flour
1 cup cocoa
1½ teaspoons baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter
1 cup light brown sugar
1 cup granulated sugar
3 eggs
1½ teaspoons vanilla
1½ cups buttermilk
Basic Buttercream, for frosting

DIRECTIONS

Preheat oven to 350°F.

Prepare 2 sheet pans with non-stick spray and parchment paper. Set aside. In a large bowl, sift all dry ingredients together. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, and mix until incorporated.

Alternate dry ingredients with buttermilk, starting and finishing with flour mixture.
Bake for 15-20 minutes or until a toothpick is inserted in center comes out clean.

© Recipe Property of Shawona Jones

Lemon Bars with Pecan Crust

January 2nd, 2011 § 0 comments § permalink

Makes 24 squares

INGREDIENTS

For the crust

1 cup flour
½ cup whole wheat pastry flour
½ cup pecans, finely ground
18 teaspoon kosher salt
2 sticks unsalted butter, softened
½ cup granulated sugar

For lemon layer

4 eggs, at room temperature
1 23 cups granulated sugar
2 tablespoons (3 to 4 lemons) lemon zest, grated
23 freshly squeezed lemon juice
23 cup flour
Confectioners’ sugar, for dusting (optional)

DIRECTIONS

Preheat the oven to 350°F and grease an 8×12 baking sheet.

In a small bowl, combine the flours, pecans and salt and set aside. In a separate bowl, cream the butter and sugar and then add flour mixture and combine. Add the dough to prepared baking sheet, using hands to make crust, building up a ½-inch edge on all sides. Chill for 10 minutes.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool. Leave the oven on. For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 20 to 25 minutes or until the filling is set. Let cool to room temperature.

Cut into squares and dust with confectioners’ sugar (if using).

Rosemary Chocolate Soufflés

January 2nd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 tablespoon butter, softened
¾ cup sugar, plus one tablespoon
4 tablespoons flour
¼ cup fresh rosemary, chopped super fine, plus 1 tablespoon for garnish
1 tablespoon cocoa powder
Sea salt
2 tablespoons butter, cold and cut into little pieces
1 cup milk
2 ounces dark chocolate, chopped fine
2 egg yolks
5 egg whites
2 teaspoons powdered sugar

DIRECTIONS

Preheat oven to 425°F. Butter 4 (8 ounce) ramekins well and set aside.

In a medium bowl combine sugar, flour, rosemary, cocoa powder, and a pinch of sea salt and mix well.
Using a fork or pastry blender, add the butter to the flour until a fine crumbly meal forms. Meanwhile, in a medium saucepan bring milk to a boil, and reduce. Slowly add the flour mixture and chocolate to the milk and whisk, making sure the milk mixture does not boil and whisking continuously until the mixture is thick. Once the chocolate mixture is cooled, add egg yolks and combine. Set aside. In a separate metal bowl, whisk the egg whites with a pinch of salt until soft peaks form, adding a little bit of the reserved tablespoon of sugar at a time. The beaten egg whites should be glossy, shiny and stiff. Stir in about ¼ of the egg white mixture into the chocolate mixture, folding gently until just incorporated. Add the remaining egg white mixture, mixing gently until just combined. Divide mixture between the greased ramekins. Place the ramekins on a baking sheet and place in the preheated oven for about 15 minutes or until the soufflés are puffed up. Mix the remaining rosemary with the powdered sugar and sprinkle on top.

Quince and Apple Tart with Half White Flour Crust

January 2nd, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For the crust

2 cups Cayuga Organics farmer ground half white flour
½ teaspoon sea or kosher salt
½ cup sugar
2 sticks unsalted butter, cut into small dice, and very well chilled
¼ cup ice water

DIRECTIONS

Combine flour, salt, and sugar in the bowl of a food processor. Pulse to combine.

Add butter, and blend 15 to 20 seconds.

Start the blender and immediately start pouring water in a slow, steady stream. Should take 10 to 15 more seconds. Stop motor. The dough should appear dry, but hold together when pinched. If it falls apart, add another couple of tablespoons of ice water.

Turn dough out on to a sheet of plastic wrap, form into a 1 inch thick square, wrap, and refrigerate 1 hour to hydrate.

For quine

3 ripe quince
2 cups apple cider
2 cups sugar
1 stick of cinnamon
2 allspice berries
2 slices of lemon
Pinch sea or kosher salt

DIRECTIONS

Peel quince, slice into 6ths, and then core. Place in a sauce pan with the remaining ingredients, and cover with water. Bring to a boil, drop to a simmer, and cook partially covered until the quince is very soft when pierced with a paring knife. Carefully remove the quince to a sheet tray and chill.

For the apple puree

2 Granny Smith or other tart apples
½ stick butter
½ cup sugar
Generous squeeze lemon juice
¼ teaspoon sea salt
2 tablespoons corn starch

DIRECTIONS

Add apples, butter, sugar, lemon, and salt to a small pot. Add water to barely come up to the tops of the apples. Bring to a boil, drop to a simmer, and cover with a parchment paper hat. Cook until the apples are very soft – about 30 minutes.

Dissolve corn starch in 2 tablespoons water, and then add to apples. Return to a boil, and then remove from heat, and transfer to the bowl of a blender. Puree well on high, scraping down the sides as necessary, and strain. Refrigerate.

To assemble tart

Cut dough in half, and roll out on a lightly floured surface to about 18” thick. Dust again with flour then transfer to a parchment lined sheet tray, and refrigerate at least 1 hour.

Once crust has chilled, place into a 12″ x 4″ rectangular tart mold sprayed with PAM. Work crust into corners, then trim, leaving ¼” of crust above edge of the tart mold. Refrigerate ½ hour to prevent it from shrinking. Preheat oven to 375°F.

Place a sheet of parchment over the tart shell, fill with baking beans, and blind bake in the oven on a sheet tray until golden brown – about 40 minutes.

Remove from the oven, carefully remove parchment, and pour off baking beans (save for another use). Spread ½ to ¾ cup apple puree evenly along the bottom of the tart shell.

Cut quince pieces on a hard bias into ¼ inch slices. Arrange on top of apple puree in an overlapping pattern.

Return to the sheet tray, and bake 30 to 40 minutes, or until the apple puree starts to bubble at the edges, and the crust is a darker golden brown on the edges.

Chill 1 hour, cut, and serve with caramel ice cream, and diced apples cooked in bourbon.

Recipe Property of Gabe McMackin

Cornmeal Crust

January 2nd, 2011 § 0 comments § permalink

Ingredients

1½ cups flour
½ cup yellow cornmeal
½ cup sugar
1 teaspoon salt
8 tablespoons unsalted butter, cold and cut into small pieces
2 egg yolks
2 tablespoons ice water

Directions

In a large bowl, combine flour, cornmeal, sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add egg yolks and ice water (don’t add all at once, add 1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time.

Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Recipe Property of Martha Stewart

Whole Grain or Whole Wheat Pie Crust

January 2nd, 2011 § 0 comments § permalink

Ingredients

1½ cups flour
1 cup whole wheat flour
1 tablespoon brown sugar
1 teaspoon salt
2 sticks unsalted butter, cold and cut into small pieces
2 to 4 tablespoons ice water

Directions

In a large bowl, combine flour, whole wheat flour, brown sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add ice water (1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time.

Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Plain Pie Crust

January 2nd, 2011 § 0 comments § permalink

INGREDIENTS

2½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks unsalted butter, cold and cut into small pieces
2 to 4 tablespoons ice water

DIRECTIONS

In a large bowl, combine flour, brown sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add ice water (1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time. Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Ginger Squash Cake

November 4th, 2010 § 0 comments § permalink

Recipe adapted from Susan G. Purdy

Makes 1 Bundt Cake

INGREDIENTS

2 tablespoons unsalted butter, softened
313 cups flour
1½ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoons ground ginger
½ teaspoon ground allspice
1½ cups sugar
1¼ cups dark brown sugar, packed
1 cup canola oil
5 large eggs, beaten
2 cups baked Sugar Pie pumpkin or Kabocha squash
23 cup buttermilk
2 tablespoons fresh ginger, chopped
Orange Ginger Glaze, recipe follows
Chopped walnuts, optional

PREPARATION

Preheat oven to 350°F. Prepare a Bundt pan with softened butter. Sift all dry ingredients in a large mixing bowl. In a separate bowl, add sugars, canola oil and eggs, mix well. Add to dry ingredients and mix just until combined. Next, add pumpkin, buttermilk and ginger and combine. Pour all ingredients in the prepared Bundt pan and cook for 40 to 45 minutes (test with tooth pick, until it comes out clean). Cool and poke holes on top of cake for Orange Ginger Glaze. Drizzle glaze over top and add chopped walnuts. Serve once cooled.

Orange Ginger Glaze

INGREDIENTS

1½ cup powdered sugar
2 tablespoons honey
1 tablespoon fresh ginger, chopped superfine
1 pinch salt
¼ tablespoon vanilla extract
3 tablespoons heavy cream
zest of one orange
1 to 2 tablespoons orange juice

PREPARATION

In a medium-size bowl, add all ingredients and combine until pourable consistency.

Ginger Squash Cake

Pestinos Y Mermalada De Naranja (Fritters with Orange Marmelade)

November 3rd, 2010 § 0 comments § permalink

Recipe adapted from the Cuisines of Spain by Teresa Barrenchea

Makes 25 fritters and 2 cups of marmalade

INGREDIENTS

2 tablespoons salted butter
6 tablespoons sweet white dessert wine
13 cup fresh orange juice (2 to 3 oranges)
1 teaspoon grated orange zest
1 teaspoon freshly ground cinnamon
1 teaspoon freshly ground nutmeg
Pinch of salt
2 cups all purpose flour, plus extra
¾ cup olive oil, plus extra for frying
Zest of 1 orange cut into long thin strips
1 teaspoon black sesame seeds
½ teaspoon anise seeds
Marmalade, recipe follows

PREPARATION

In a medium saucepan, melt the butter, take off heat add the wine, orange juice, zest, cinnamon, nutmeg and salt, stir well with a wooden spoon.
Heat a large pan with olive oil about an inch deep until just about smoking hot, 350°F-375°F.
Place the flour in a large mixing bowl and add the liquid mixture mix up quickly and vigorously until dough forms. On a lightly floured work surface knead dough briefly until soft and flexible. Shape into a ball and let rest for one hour.
On a lightly floured work surface roll the dough out very thin about ½-¼ inch rolling the dough to about the size of 20-inch square. Cut the dough into 4-inch squares, you will have 25 4-inch squares. Working from the corner of each square, roll up the square on the diagonal, creating a cylinder with a ½-inch hollow center, rub the corners together with a damp finger to get them to stick. Sprinkle with black sesame seeds and anise seeds before frying.
Working in batches, fry fritters turning as needed about 2-3 minutes until golden brown.

ORANGE MARMALADE

INGREDIENTS

2 oranges
1 tablespoon lemon zest
2 cups water
2 cups sugar
1 vanilla bean, split open
1 cinnamon stick
1 star anise
½ cup of honey
¼ cup heavy cream

PREPARATION

Slice the oranges (use a mandolin if needed) discard any seeds, cut the slices into little pieces and place a medium thick bottomed sauce pan, add the lemon zest, water and sugar and stir well, bring to a boil, add the vanilla bean, cinnamon stick and star anise, bring to a boil then reduce heat, reduce to low cook for about 1 hour on low or until all the fruit is broken apart. Discard the cinnamon stick, star anise and vanilla bean. Set aside to cool.
In a medium saucepan add 1 cup of the marmalade and ½ cup of honey, heat until just before boiling, take off heat add heavy cream and served drizzled over fritters.

Pestinos Y Mermalada De Naranja (Fritters with Orange Marmelade)

Pear Riesling Cast Iron Gallette with Cardamom Whipped Cream

October 18th, 2010 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the Pastry:

1½ cups all-purpose flour
3 tablespoons sugar
1 teaspoon ground cardamom
10 tablespoons (1¼ sticks) unsalted butter, chilled and cut into small pieces
1 large egg yolk
1 to 3 tablespoons ice-cold Oregon Riesling wine

For the Gallette

6-8 pears, cored and cut in wedges, ½-inch thick
½ cup sugar
¼ cup brown sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
Pinch of cinnamon
Pinch of ground cardamom
Cardamom whipped cream, recipe follows

PREPARATION

In a medium bowl combine flour, sugar and cardamom. Next, cut in butter with a pastry blender or two forks until mixture resembles coarse meal. In a small bowl, lightly beat egg yolks; add ice-cold Riesling. Add the egg mixture to flour mixture and mix just until dough comes together without being wet or sticky; be careful not to overwork dough. Flatten into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.

Preheat oven to 400°F. Meanwhile, combine pears with sugars, lemon juice, zest and spices and set aside. Once dough has been chilled, remove from refrigerator and generously flour your work surface and roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Pile herb sugar mixture into the center of the dough, leaving a 1½-inch border. Fold the border over the pears, pleating the edge to make it fit. The center will be open.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, the slide the gallette onto a serving plate. Cut into wedges and serve warm with cardamom whipped cram.

Cardamom Whipped Cream

INGREDIENTS

1 cup whipping cream
1-2 tablespoons sugar
5 cardamom pods, lightly crushed
1 vanilla bean, scraped

PREPARATION

In a medium-sized chilled bowl, add cram and begin to whisk. Once cream starts to get thick, add rest of ingredients and beat until medium-stiff peaks form.

Pumpkin Walnut Bread

October 18th, 2010 § 0 comments § permalink

Makes 1 loaf

INGREDIENTS

2 cups unbleached all purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon all spice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
2 eggs, at room temparature
13 cup water
1½ cups sugar
1 cup canned pumpkin puree
½ vegetable oil
1 teaspoon vanilla extract
1 cup chopped toasted walnuts

PREPARATION

Preheat oven to 350°F and position rack in center. Butter loaf pan and line with parchment paper (if using muffin tin, just butter or spray with non-stick cooking spray).

In a large bowl whisk together flour, baking soda, spices and salt.

In a medium bowl, whisk together eggs and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla, blend well.

Add pumpkin mixture to dry ingredients and fold until smooth. Add walnuts and fold until evenly distributed.

Scrape into a loaf pan or muffin tins and level at top.

Bake for 55-65 minutes until bread is firm to the touch and toothpick comes out clean.

Allow to cool completely, cut with a serrated knife.

©Recipe courtesy of Ashton Keefe.

Grilled Flat Bread

October 14th, 2010 § 0 comments § permalink

Makes 6 hand sized breads.

INGREDIENTS

1½ cups warm water
1 teaspoon active dry yeast
3½ cups all purpose flour
2 teaspoons sea salt
Olive oil
Coarse salt
¼ cup za’ater

PREPARATION

In a small bowl combine warm water and yeast, whisk a bit to mix and let stand for about 10 minutes or until the yeast is frothy and dissolved. In a large bowl mix the flour and salt, add the yeast mixture and about 2 tablespoons of olive. Mix well with hands or a wooden spoon until a sticky dough is made, adding more flour or water if needed. Turn the dough out onto a floured flat surface and knead until smooth and elastic or about 5-10 minutes. Grease a large mixing bowl with olive oil and place the dough (smooth and elastic) in a round ball in the bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until more than doubled in size or approximately 1½ hours. Punch down dough and divide into 6 balls. Roll out each ball into hand size flat bread until golden brown with grill marks, or about 3-4 minutes per side. Take off the grill and immediately brush with olive oil, sprinkle with salt and za’atar.

Grilled Israeli Flatbread

Purple Majesty Potato Latkes with Tomato Cumin Sour Cream

October 14th, 2010 § 0 comments § permalink

Makes 20 medium latkes.

INGREDIENTS

5-6 medium blue potatoes, washed, peeled and grated
1 medium white onion, grated
2 tablespoons fresh thyme, chopped fine
2 eggs beaten
½ cup all purpose flour
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
2 teaspoons black pepper
vegetable oil

PREPARATION

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

CUMIN TOMATO SOUR CREAM

INGREDIENTS

1 cup sour cream
¼ cup tomatoes chopped fine
1 tablespoon cumin

Beet Stem Cake

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1½ cups brown sugar
23 cup vegetable oil
1 egg
2½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1½ cups chopped beetroot stems
½ cup chopped walnuts or macadamia nut pieces
¼ cup brown sugar
½ teaspoon ground cinnamon
1 tablespoon butter, melted

PREPARATION

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9×5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes. In a large bowl, mix together 1½ cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Boil beet root stems until soft, remove from water, cool and dice into cubes. Fold in beetroot stems and nuts. Pour batter into prepared loaf pans. In a small bowl, combine ¼ cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

© Recipe Courtesy of Anna Lissiman

Beet Stem Cake

Late Summer Garden Chicken and Herbed Dumplings

October 13th, 2010 § 0 comments § permalink

Serves 6

Prep Time: 35 minutes
Cook Time: 30 minutes
Wine Pair: White & Red

INGREDIENTS

Olive oil
3 tablespoons butter
4 cloves, garlic, chopped fine
1 medium red onion, chopped small
3 large boneless, skinless chicken breasts, cut into 2 inch strips, lightly dusted with whole wheat flour
1 bunch green onions, sliced
3 stalks of celery, chopped small
2 medium carrots, chopped small
1 medium turnip, cubed small
1 tablespoon salt
1 tablespoon cracked pepper
â…“ cup white wine (use the wine you choose for the wine pairing)
3 cups low sodium chicken stock
1 cup of the following herbs destemmed and chopped: parsley, thyme, marjoram, chives
2 fresh bay leaves (if not, substitute dry)
½ cup heavy whipping cream
1 teaspoon cayenne pepper
½ teaspoon nutmeg
1 cup fresh spinach
Herb Dumplings*

PREPARATION

In a large heavy bottom stew skillet, heat olive oil and butter over medium heat. Sauté garlic and onions for a few minute until translucent. Add chicken and green onions and sauté until chicken is browned or about 3 minutes. Add celery, carrots, turnips and salt and pepper. Deglaze pan with white wine and add chicken stock and herbs, including bay leaves. Bring to a boil and then turn to low and cook for about 20 minutes, stirring occasionally. (Meanwhile, put together dumplings, see recipe that follows). Add the cream, nutmeg, cayenne and spinach. Drop spoon full’s of dumpling dough over the top of the soup and let cook on a low heat for about 10 minutes, uncovered and not stirring, until dumplings are cooked through.

Dumplings

INGREDIENTS

1 cup flour
1½ teaspoon baking powder
½ teaspoon salt
4 tablespoons butter, cold and cubed very small
½ cup cold milk
1 tablespoon fresh thyme leaves
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ teaspoon cayenne pepper

PREPARATION

In a mixing bowl combine dry ingredients and stir well. Add butter and using fingers make a crumbly mixture. Add milk, cayenne and herbs and mix well, adding more flour if needed in order to make a slightly sticky but manageable dough.

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