honey dumplings

Biscuits: Buttermilk vs. Cream

2011-12-08T16:54:00.000-08:00

Buttermilk are light and fluffy warm from the oven, with lots of flaky layers due to all of that cold butter. I make my buttermilk biscuits with just a touch of sugar, they pair beautifully with berry preserves and dare-I-say more butter! Perfect as a sweet snack or in place of toast for breakfast.

Cream are savory, rich and hearty with a touch of flake straight from the oven. They are dense and hold up well to herbs, cheeses and meats. The golden biscuits above are my Cream Pecorino Biscuits and the light golden biscuits below are the buttermilk. The difference in color is that I simply adorned my buttermilk biscuits with a touch of buttermilk and raw sugar before baking and my Pecorino Biscuits I slathered with egg wash prior to baking. The perfect pairing for these cheesy biscuits is a dollop of fig & orange preserves or a simple drizzle of honey & of course butter.

I do love both, but buttermilk biscuits tend to win my heart; all of that butter lends to such a flaky layered consistency and of course they are a bit more sweet than savory.

Lebanese Sweets

2011-11-12T16:54:00.001-08:00

I had the privilege of meeting my good friend M's mom last month when she was in town from Jordan. I spent a day in the kitchen with the two of them making traditional Lebanese sweets. We made Awameh, we like to call them Sweet Balloons as M's mom kept saying, "Make a balloon." It was important to have the little air bubble to create the correct texture.

These little sweeties are typically found piled high in Arabic Sweet Shops, you can purchase by the kilo. Not traditionally made at home, which reminds me a bit of France with their gorgeous boulangeries, why bother to make desserts at home? When you can just walk down the street and find a tasty sweet concoction ready-to-eat! I'm sure you're well aware by now, I could never imagine NOT making desserts at home!

Awameh Sweet Balloons
1 cup water, divided
1 teaspoon yeast
1 cup AP flour
1 cup corn starch

2 teaspoons sugar
pinch of salt

Blossom Syrup
2 cups water
2 cups sugar

½ of a lemon, juiced
1 tablespoon orange blossom water
1 tablespoon rose water

In a small bowl, bloom ¼ cup of tepid water with yeast for 2-3 minutes. In a larger bowl, mix all of the remaining ingredients together and stir in the water & yeast mixture. Let sit for half of an hour.

Meanwhile, heat a neutral high heat oil such as safflower, sunflower or refined canola oil over medium-high heat until reaches a good temperature for frying, approximately 350 degrees F.

Also, create the blossom syrup. By bringing the sugar and the water to a boil, shutting off the heat and stirring in the lemon juice, orange blossom water and rose water. Pour into a small bowl and set aside.

After the batter has rested for half of an hour. Pick up the batter with your hands and make a vertical fist...squeezing the batter to form “very little balloons,”catch the little balloons with a spoon, and drop the little balloon of batter into the hot oil. We will call this the Little Balloon technique. Turn the balloons over in the hot oil until a deep golden color, pull out with a slotted spoon and place directly into the blossom syrup. Let sit in the solution for a few seconds until well coated and then pull out and place into a serving dish.

You will most likely have quite a few left-over, as they are delicious but this recipe yields quite a few. Simply store them in an airtight container in the refrigerator for a few weeks.

M and I also created the most scrumptious Baklava I have tasted. The trick, ghee, and we learned that we should have used less, but that's okay a little more butter was blissful! Another Lebanese trick, simple syrup, in fact never honey at least not in M's family!

I think Baklava should only ever have pistachios, no walnuts, no pecans, only pistachios. We will definitely put in a much thicker layer of pistachios next time.

The process for brushing is pictured below, patience is a must for this dish. Thin layers of filo dough gently brushed with ghee and eventually sprinkled with a thick layer of hand-chopped pistachios. Cut before baking, as it's merely impossible after baking. All of the crispy thin layers will break apart into little shards. Bake until cooked through and light golden. Set on a cooling rack and immediately pour simple syrup over the top. Let cool, put in an airtight container and chill. Eat directly from fridge.

Thanks so much Mrs. H & M for sharing some of your treasured family recipes. I haven't made Baklava since culinary school, so nearly a decade ago and I'm pretty sure we used honey instead of simple syrup as well as a mixture of nuts rather than straight pistachios. It was a blast learning some of the sweets reminiscent of M's childhood, including the Zayneb and Tamryeh that M is so fond of.

Gelato al Cioccolato

2011-08-02T12:42:00.000-07:00

As my my friends know, gelato is my all-time favorite dessert. During the summer of '99 while attending UW, I lived in Siena. My friend Whitney and I would walk up to our local gelateria nearly every night to get our coppa di gelato. Her favorite stracciatella and mine was typically bacio (hazelnut & chocolate) or a mixture of cioccolato (chocolate) and pistachio. We are both chocolate lovers. I created this recipe as an ode to our summer evenings spent walking and nibbling!

Gelato al Ciccolato

Yields: scant 5 cups

3 cups whole milk

3/4 cups heavy cream

1 cup sugar

1/4 cup cocoa powder, unsweetened & non-alkaline

3 ounces 70% chocolate, preferably Theo Chocolate, broken into small bits

5 large egg yolks

1 teaspoon pure vanilla extract

pinch of sea salt

In a medium saucepan bring the milk, cream and sugar to a light simmer over medium heat while stirring. Once the sugar is melted, turn off the heat and whisk in the cocoa powder. Once well mixed whisk in the 70% chocolate until well melted.

In a medium bowl, whisk together the egg yolks. Using a ladle, temper the egg yolks with warm chocolate mixture (by adding a little of the hot mixture at a time). Once tempered add the egg yolk chocolate mixture into the saucepan and cook over medium-low heat, stirring constantly until thickened and the temperature registers 180 degrees F (or until the mixture coats the back of a spoon).

Strain the mixture through a sieve, stir in the vanilla and the sea salt. Place plastic wrap over the top of the mixture and chill in the refrigerator for about 30 minutes to 1 hour. You can chill faster by placing in an ice bath and stirring until cool.

When chilled, pour the gelato base into the bowl of an ice-cream machine and process according to manufacturer's instructions.

Freeze for at least 20 minutes prior to serving.

Can be made several days ahead of serving. If making ahead, pull out of the freezer 10-15 minutes prior to serving to soften.

Serve with fresh berries and espresso for an Italian treat!

Buon Appetito!

Pasta Workshop

2011-07-23T11:49:00.000-07:00

Last night I taught at Dish it up! in Magnolia. My Italian Summer Supper class which will be coming up again in a few weeks at the Ballard location. A bit demonstration and lots of hands-on Pasta making during my Pasta Workshop.

A handful of my students last night had never made fresh pasta before so it was a blast to see their reaction to the process. We had a few veterans that of course made perfect dough and rolled out gorgeous sheets of pasta! Even the first-timers rolled out sheets of pasta like pros! The best part of the Pasta Workshop by far was witnessing what we ended up with..... adorable and uniquely organic shapes of Ravioli. Some tiny bursting with filling and others massively large with a tiny bit of filling. All different shapes and sizes, but we kneaded and worked the dough with love so every single ravioli was delicious!

These summer ravioli can be stuffed with any of your favorite cheese combinations. When ambling through the farmers' market this summer fill your basket with squash blossoms and fresh basil. If you can't find squash blossoms, go for fresh oregano, basil, Italian parsley and baby spinach. Flour is important when making fresh pasta, venture out to a specialty market to pick-up Tipo 00 flour!

Victoria's Egg Pasta Dough

1lb Tipo 00 Flour

10 large egg yolks

2 large eggs

On a counter-top or in a bowl place the flour in a mound and make a well in the middle of the pile. Crack the eggs into the well and using your fingers or a fork stir the eggs together and slowly incorporate into the flour. Work the eggs into the flour until a dough forms. If you started in a bowl, dump the mixture out onto a counter-top and knead the dough for 3-5 minutes by pressing, pulling and squashing into the table. Reshape and knead. This process develops the gluten and creates springy and silky pasta so make sure to work with it for a least a few minutes. Form into a ball, cover with plastic wrap and place in the refrigerator for at least 30 minutes.

While dough is resting make Summer Cheese Filling.

Rolling Pasta Dough

The mammas of Italy roll their dough by hand. However, I was taught in a Tuscan kitchen with a good old-fashioned pasta machine. I recently bought the Kitchen-Aid pasta roller attachment which is fabulous!! Although I'm quite fond of my old pasta machine, no amount of hand-rolling can ever equal that of a pasta machine, whether it's electric or hand-powered.

Dust your work surface with a bit of flour. Through this process lightly dust pasta with flour if it is at all sticky.

Cut a small piece of dough about the size of an orange from the ball. Flatten with your hand into a disk.

Set your pasta machine to the widest setting and roll the flattened dough through the machine. Repeat this step.

Click the machine down to the next setting and roll through. Fold in half lengthwise and click back up to the widest setting. Roll the dough through this setting and then click down a setting and roll through. Again fold in half and repeat this step several times.

Roll through all of the settings from the widest to the narrowest, or whatever your preference is. For Ravioli and Noodles you may want to go down to the 2nd or 3rd narrowest setting.

After rolling down to desired thickness. Fold in half lengthwise, then in half again, repeat 2 more times until you have a square piece. Turn 90 degrees and feed through the machine at the widest setting down to desired thickness.

Filling Ravioli

Lay the pasta sheets out on a well-floured surface. Place a heaping teaspoonful of filling on the dough approximately 2-inches apart. Using a pastry brush dipped in water lightly brush water around the filling. Place another sheet of pasta dough on top of the sheet of dough with filling and gently press the dough down and around each of the fillings; properly sealing ravioli is a must, otherwise you'll end up with all of the filling in your cooking water and empty noodles. After properly sealed, cut into ravioli shapes with a fluted pastry wheel. After cut and sealed, cook in gently boiling salted water for a few minutes. Toss with Beurre Noisette (recipe below) and sprinkle with freshly grated Parmesan cheese.

Summer Cheese Filling

1/8 cup olive oil

2 cloves garlic, minced

2 large handfuls of squash blossoms, chopped

small bunch fresh basil, chopped

10 ounces fresh ricotta

4 ounces fresh goat cheese

4 ounces pecorino romano

pinch or 2 of sea salt

In a medium saute pan, warm olive oil over medium heat. Add garlic and cook for 1-2 minutes until soft, add chopped squash blossoms and cook for approximately 30-seconds to 1 minute. Let the mixture cool. In a bowl mix together the cooled garlic and squash blossoms with the basil and cheeses.

A Note on Squash Blossoms

If squash blossoms aren't available, don't fear....saute a few cups of baby spinach with the garlic. Make sure to squeeze dry once cool if the mixture becomes wet. Also delicious and one of my favorite summer ravioli recipes is to increase the basil to a large bunch and leave out the blossoms. Summertime is the time for Porcini mushrooms aka Cepes, so saute with a few sprigs of oregano and thyme, pull out the stems before mixing with the cheese.

Beurre Noisette (Brown Butter Sauce)

1/2lb or 2 sticks unsalted butter

small wedge of Parmesan, grated

In a saucepan set over medium heat warm the butter until just starting to turn golden brown and the aroma becomes toasted and nutty. Pull off heat and toss with freshly boiled Summer Cheese Ravioli. Garnish with freshly grated Parmesan.

Buon Appetito!!

4th of July Ice-Cream Sandwiches

2011-07-07T13:24:00.001-07:00

My apologies to those of you that follow my blog. I realize I've been neglecting both of my blogs a bit, no posts at all through June. Well June was quite a crazy busy month. I was offered a position in pastry at a lovely new french restaurant in Seattle. Everything has moved so fast...out with the old and in with the new. So I have been working at the restaurant and teaching on my days off so it's left little time for blogging. But I'm here, baking & cooking away. Below is a melting version of the ice cream sandwiches I made for the 4th. We had a BBQ with our family and this was the sweet I served before the Fireworks started. Finally the sun has peaked out here in the PNW, just in time for BBQ's and sticky, messy and gooey desserts!

Melting in the gorgeous sunlight my ice-cream sandwiches. The key to making ice cream sandwiches is having all of your ingredients cold. Even your cookies can spend some time after baking and cooling in the freezer for a bit. These cookies are a cross between a brownie and a cookie. A recipe I tried from Jill O'Connor's adorable "desserts for the serious sweet tooth" Sticky, Chewy, Messy, Gooey. The Cookie, O'Connor's Triple-Chocolate.....The Ice-Cream, Ben & Jerry's Pistachio Pistachio....The Chocolate, Theo (of course). The Ice-Cream Sandwich, scrumptious!

So I altered O'Connor's recipe a smidgen, due to her chocolate selection, she uses a mixture of Semisweet, Unsweetened and Milk Chocolate. I decided on a blend of Theo's Classic 70% Dark & 45% Milk Chocolate. You'll find her original recipe below along with my chocolate notes!

Sticky Fingers Triple-Chocolate Ice-Cream Sandwiches

Adapted from Jill O'Connor's Sticky, Chewy, Messy, Gooey

Makes 12 Ice-Cream Sandwiches

For the Triple-Chocolate Cookies:

12 ounces semisweet chocolate, finely chopped (For those Theo Fans try a blend of 70% & 45% Milk)

1 ounce unsweetened chocolate (If using Theo, no need for this addition)

1/2 cup (1 stick) unsalted butter

4 large eggs

1 cup firmly packed light brown sugar

1 cup granulated sugar

2 teaspoons pure vanilla extract

1 1/4 cups bleached all-purpose flour (I ALWAYS use Unbleached, you know less chemicals for our bodies!)

3/4 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups milk chocolate chunks

1 1/2 cups semisweet chocolate chunks (Again, Theo 70% works beautifully here)

1 1/2 Quarts Ice-Cream of your choice

Confectioner's Sugar for sprinkling (optional)

Position a rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper and spray lightly with nonstick cooking spray.

To make the cookies: Combine the semisweet chocolate, unsweetened chocolate and butter in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute. Remove from the microwave and stir until completely melted. If the mixture is not completely melted, continue to microwave for 30-second intervals, and stir until smooth.

In a bowl, beat together the eggs, sugars and vanilla with an electric mixer set at medium speed until fluffy. Reduce mixer speed to low and beat in the melted chocolate mixture. Sift in the flour, baking powder, and salt and stir just until combined. Stir in the chocolate chunks.

Drop the batter into 24 dollops (about 1/4 cup each) onto the baking sheets at least 3 inches apart. Bake, 1 sheet at a time, until the cookies are firm and have a glossy, crackled exterior similar to a brownie but are still moist inside, 12 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.

When the cookies are completely cool, sandwich with the ice cream. Gently spread a 1/2-cup scoop of softened ice cream onto the flat side of a cookie. Top with a second cookie, flat-side down, and press together gently. Store the finished sandwiches in the freezer while you continue with the remaining cookies and ice cream. Serve immediately, sprinkled with confectioner's sugar if desired.

The only change I'll make for future decadent Ice-Cream sandwiches is to make miniature versions. As these were large and difficult for many to finish. So maybe 3-4 bite sandwiches in the future.

Happy Summer to you all and Buon Appetito!

Fire Roasted Chile & Cheese Empanadas

2011-05-24T09:51:00.001-07:00

Mexican Fiesta begins tonight! We'll start off with a favorite, Fire Roasted Chile & Queso Empanadas served with a sweet & spicy Mango Salsa.

Nothing But Oyster Shells Here....

2011-05-22T20:58:00.000-07:00

Fresh Oysters in May? It's been a cold Spring here in the Pacific Northwest and there are still delicious oysters to be had.

Tossed on the grill, shucked, dipped in garlic butter & drizzled with fresh lemon juice. These delicate beauties were gone before I managed to get any photos.

Rhubarb Turnovers

2011-05-16T18:36:00.001-07:00

My lovely friend Muna gave me a few stalks of Rhubarb (Grazie Muna!). So this afternoon I simmered 3 stalks of chopped Rhubarb with 4 tablespoons of sugar & a few tablespoons of freshly squeezed orange juice for approximately 20 minutes. Drizzle this warm compote over Vanilla Bean ice cream or let it cool to room temperature and make these adorable turnovers.

Using your favorite pie dough recipe, make sure your dough has properly chilled. Flour your work surface and roll the dough out to 1/8" thick. Cut into small circles with a cookie cutter or a drinking glass. Brush one half of the round with egg wash (1 beaten egg) and place a dollop of the chilled rhubarb compote on the other half. Fold in half, press to seal & crimp the edges with the tines of a fork. Pop in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees F. Brush the turnovers lightly with the remaining egg wash and bake until golden, about 20 minutes. Let cool slightly before serving.

Serve with Honey Kissed Creme Fraiche.

Other serving suggestions: Rose Pastry Cream, Vanilla Whipped Cream, Vanilla, Pistachio, Strawberry or Ginger Gelato.

Gelato vs Ice Cream

2011-05-01T12:19:00.000-07:00

Bittersweet Chocolate Gelato is a delectable treat this time of year. The sun is finally peeking out through the clouds here in the Pacific Northwest although we are still at temperatures in the low 60's. Sunshine is always a welcoming nod toward my favorite summertime...really anytime treat! Creamy & decadently mousse-like; the mouthfeel of gelato is much silkier than ice cream.

Ice cream you'll find is much fluffier than gelato as there is anywhere between 50-100% of air churned into ice cream, where the traditional Italian Gelato has only 30-35% air incorporated during the much slower churning process.

At home I serve my ice cream on the softer side, but out in the universe ice cream is served at sub zero temperatures. This is definitely why my love of stirring it all up into a sort of soupy frozen pudding consistency while eating it was born as little girl. Ice cream is served completely frozen typically around -10 degrees F and gelato is traditionally served at about 7 degrees F.

Although it may seem like gelato would be fattier because of its creamy texture and rich flavor, surprisingly gelato's fat content ranges between 5-8% while ice cream has a minimum fat content of 10%, but often ranges between 15-20%. Gelato is made with a higher content of whole milk versus heavy cream.

All of this boils down to flavor, which is the main reason why I'll always choose Gelato over Ice Cream....well that and because I am Italian!

The flavor is affected by all of the above. Gelato is much more intense in flavor, think of the best ice cream you've eaten and now envision that first bite of true Italian gelato. Perhaps, walking around the streets of Italy help make this lovely scoop of gelato better than that 31 Flavors scoop on a hot summer day. But the facts add up to more flavor for gelato.

Gelato vs Ice Cream
1) Less Air incorporated during the churning process
2) Warmer storing & serving temperatures
3) Overall less fat

For my bittersweet chocolate gelato recipe, I use the best chocolate found here in Seattle, my go-to chocolate bar from Theo, the 70% Dark chocolate bar. You may have heard me once or twice before but really I can barely bring myself to use any other chocolate in the kitchen. Made here in Seattle. The first and still the only Fair-Trade & Organic certified Bean-To-Bar Chocolate Factory in all of North America! I'm yearning for a cocoa powder some day from our darling factory...as I do use a dash of cocoa powder in my gelato, Fair Trade & Organic of course, but it's no Theo!

Victoria's Bittersweet Chocolate Gelato

Makes about 3 cups

2 cups whole milk
1/2 cup heavy cream
1 cup sugar
1/4 cup unsweetened & unprocessed cocoa powder
4 ounces Theo Chocolate 70% Bar, chopped (1 bar = 3 ounces, therefore 1 bar + 2 rectangle pieces, so you're left with 2 ounces for nibbling) *If using another chocolate use at least 70% cacao content
5 large egg yolks
2 teaspoons pure vanilla extract
pinch of sea salt

In a medium saucepan bring the milk, cream and sugar to a light simmer and stir constantly until the sugar is melted.

Turn off the heat. Stir in the cocoa powder until fully incorporated and then whisk in the bittersweet chocolate until melted.

In a medium bowl beat the egg yolks together. Temper the egg yolks with the warm chocolate mixture by adding a small amount of the warm chocolate mixture to the egg yolks and whisking constantly. This method is used to bring the temperature of the eggs up to the temperature of the hot chocolate mixture without scrambling the eggs.

Once tempered add the egg yolk chocolate mixture into the saucepan with the remaining warm chocolate milk and cook over medium-low heat, stirring constantly until thickened and a thermometer registers 180 degrees F.

Strain the mixture through a fine-mesh sieve, stir in the vanilla and the sea salt. Place plastic wrap over the top of the mixture and chill in the refrigerator for approximately 30 minutes to 1 hour.

After chilled pour the gelato base into the bowl of an ice-cream maker and process according to the manufacturer's instructions.

Freeze for 20-30 minutes prior to serving.

Can be made several days ahead of serving. If making ahead, pull out of the freezer about 10-15 minutes to soften prior to serving.

Serve with fresh berries and a sprinkling of roasted cacao nibs!

Buon Appetito!

Spring & Summer Cooking Classes

2011-04-25T19:47:00.000-07:00

Spring & Summer Classes are posted at PCC. I'll be teaching Mexican Fiesta this quarter.

Mexican Wedding Cookies are just a few of the hands-on recipes that I'll be sharing this season.

Unveiled for the summer these buttery cookies will be served with a scoop of my Mexican Hot Chocolate Gelato and juicy berries. A play off of a traditional wintry dessert cozied up next to a steaming mug of Mexican Hot Chocolate, the perfect treat after playing in the snow. The summer version is equally delicious after a day at the beach or a long day spent gardening in the sun.

Hope to see you all there!

Happy Cooking!

A Day of Dahlia Desserts

2011-04-17T14:52:00.000-07:00

Dahlia Bakery

2001 4th Avenue

Fig Bars

A generous layer of fig preserves with a kiss of citrus. Flaky pastry beckoning for more butter.

Cinnamon Sugar Doughnuts With Vanilla Mascarpone & Rhubarb Compote

Fried to order at the Dahlia Lounge and served in a paper bag that is table-side shaken. These delightful little deep-fried bits of dough are a perfect springtime treat paired with tart & sour rhubarb compote and creamy vanilla bean mascarpone.

Chocolate Truffle Cookie

My favorite TD treat. If you ever find yourself torn between a chocolate cookie and a brownie, head to Dahlia Bakery and order a Chocolate Truffle Cookie. If brownies were drop cookies this would be it. Crinkly sugar baked tops, with chewy, dense but cakey interiors. Studded throughout with fudgy bites of mini chocolate chips.

Thai Noodle Palette

2011-04-10T13:31:00.000-07:00

Tamarind is a must for Thai noodle dishes! That is the funky brown pulp in between the reddish orange chile paste and the garlic cloves. Starting at the Tamarind paste and traveling clockwise...next up garlic cloves, fresh lime, rice noodles, shallots, ginger or galangal and chile in some shape or form, whether fresh, paste or dried.

Palm sugar, Oyster Sauce & Fish Sauce are also traditional Thai ingredients.

Chocolat & Sel Gris

2011-03-20T11:48:00.000-07:00

Chocolate + Butter + Sugar = Buttercream

2011-02-20T12:12:00.000-08:00

I whipped up this decadent buttercream for my nieces' 16th birthday! Her favorite cake combination this year is lemon & chocolate. So I made cupcakes using one of Martha Stewart's lemon cake recipes. I scooped out the center of each cupcake and filled with lemon curd then frosted with my Dark Chocolate Buttercream.

For the Dark Chocolate Buttercream, of course I happened to have two 3-ounce Rich 70% Theo Chocolate Bars lying around therefore I broke them into bits and melted in a heatproof bowl over a pot of simmering water. After the chocolate was melted I cooled to room temperature. Then creamed together 2 sticks of unsalted butter with a scant 2 cups of powdered sugar and a pinch of sea salt until light and fluffy. Finally, the addition of the cooled melted chocolate for flavoring. This recipe can be adapted to suit your frosting fancy. Leave out the chocolate and cut back on the powdered sugar a smidgen then add a tablespoon of vanilla extract and half of a pod of vanilla bean seeds for a basic Vanilla Buttercream or add a touch of pure maple syrup for a Maple Buttercream, lemon zest or orange zest for a hint of Citrus. This recipe creates enough buttercream to frost at least 18 cupcakes!

Buon Compleanno Miss N!

xoxo Auntie

My Gluten-Free Belly...The Tale of a New Blog

2011-01-16T22:46:00.001-08:00

Come and check out my new blog, my gluten-free belly. A place where I'm sharing my gluten-free and mostly dairy-free recipes. I'll still be here at honey-dumplings; cooking, writing, snapping photos & eating, of course.

my gluten-free belly is for those of us that are curious about ancient grains, whole-grain cookery, allergy-free cookery & anyone who is up for an exploration of the gluten-free kitchen.

Hope to see you there!

Winter In Tuscany

2011-01-09T17:37:00.001-08:00

This warming winter stew simmers up quickly for a delicious dish any day of the week. Dried herbs are always a quick way to perk up any winter meal. We are lucky here in the PNW as we have World Spice Merchants for our dried herbs, sea salt & chile needs.

This meatball stew was inspired from my winter spent in Tuscany almost a decade ago now. Best served with a few slices of rustic crunchy bread! For those gluten-free folks try this lovely loaf.

Top with a few shavings of Parmesan. For those dairy-free folks, I think it's best just to leave out the cheese as I don't believe that there is any substitute for REAL cheese, sorry. This dish is just as satiating without it.

Turkey Meatballs with Tuscan Kale & Chickpeas

Serves 4

1/4 c + more if needed olive oil

1 large red onion, chopped

5 T, Italian Seasoned Salt or a blend of dried rosemary, marjoram, sage, oregano, basil, thyme, parsley & sea salt, divided

1 & 1/2lbs ground turkey thigh meat

4 large garlic cloves, minced

1t-1T Aleppo Pepper

28oz can of San Marzano whole stewed tomatoes, crush by hand or with kitchen shears

1 bunch of Tuscan Kale aka Dinosaur or Lacinato

2 cups cooked chickpeas or 1-15oz cooked chickpeas

sea salt & freshly ground black pepper to taste

garnish: freshly grated Parmesan & a drizzle of extra-virgin olive oil

Warm a saute pan over medium heat, add oil and warm until shimmery. Add the red onion and cook until beginning to brown, about 15-20 minutes.

Meanwhile, in a large bowl mix together 3 T of Italian Seasoned Salt or a mixture of your favorite Italian dried herbs and sea salt, ground turkey and a few turns of freshly ground black pepper. Create about 20 small meatballs and set aside.

Once the onions are just turning golden, add 2 T of the Italian Seasoned Salt, garlic and Aleppo Pepper. Add more oil if needed and cook until garlic is soft, about 1-2 minutes. Add the crushed stewed tomatoes and bring to a simmer. Add the meatballs and cover, simmer until the meatballs are cooked through, about 10 minutes. Add the kale and chickpeas, season with sea salt and freshly ground pepper and cook until the kale is wilted and the chickpeas are warmed through, about 5 minutes.

Garnish with Parmesan & Extra-Virgin Olive Oil.

Buon Appetito!

Rosemary Olive Oil Bread That is Gluten Free!

2011-01-08T17:03:00.000-08:00

A loaf of bread that looks as though it could pass for a French boule, albeit a bucolic boule. The Gluten-Free Girl & The Chef aka Shauna James Ahern & Daniel Ahern created a lovely collection of Gluten-Free recipes in their new cookbook.

Slice through the crisp crust and you'll find air pockets and an earthy flavor that pairs perfectly with fig preserves or butter (or of course that dairy-free version of butter)! Would hold up well to any antipasto plate and is the perfect gluten-free partner to summertime grape tomatoes tossed with crushed garlic, freshly torn basil & extra-virgin olive oil.

This recipe is a gem for any gluten-free folks out there yearning for an artisan style crusty bread.

Crusty bread that even those who eat gluten might like

adapted from Shauna James Ahern & Daniel Ahern's gluten-free girl & the chef

Ingredients

1 1/4 cups (8oz) potato starch

1 1/4 cups (3.5oz) almond flour

2/3 cup (3oz) gluten-free oat flour

1/2 cup (3oz) millet flour

1 T active dry yeast

2 t xanthan gum

1 t guar gum

1 1/2 t kosher salt **I used sea salt

1 1/3 cups warm water (about 110 degrees F)

2 large eggs

1/6 cup canola oil **I used olive oil

1 T honey

1 sprig of rosemary, finely chopped

1 T canola oil for oiling the bowl **Again, olive oil

Mixing the dry ingredients.

Place the flours in the bowl of a stand mixer and whirl them together for a few moments with the paddle attachment. You can also do all of this in a large bowl with a whisk.

Add the yeast, xanthan gum, guar gum & salt. Stir to combine

Adding the wet ingredients.

Pour the warm water, eggs, olive oil & honey into the dry ingredients. Mix with the paddle attachment OR with a large spoon if you are mixing by hand. Just until the dough has fully come together. Mix in the rosemary. Shauna notes that it will be soft and sort of slump off the paddle, don't worry! That is the right texture.

Letting the bread dough rise.

Put the dough into a large, oiled bowl. Cover the bowl with clean cloth, then set in a warm place in the kitchen. Let the dough rise until it has doubled in size, about 2 hours. The risen dough will have a texture closer to traditional bread dough than the unrisen dough had.

Preparing to bake.

At the end of the rising time, turn the oven to 500 degrees F. Cut the dough in half and form two small boules (rustic-looking oval loaves). Make three 1/4-inch deep cuts with a serrated knife on the top of the dough.

Baking the bread.

If you have a pizza stone, put the loaves directly onto the pizza stone. Add a few pinches of coarse sea salt and a drizzle or two of olive oil before baking. If you don't have a pizza stone, Shauna goes into how to bake it in a dutch oven. You'll have to pickup the book for all of that.

I'm looking forward to trying the Ahern's gluten-free fresh pasta, as I rarely make fresh pasta any longer due to Travis' gluten-free belly!

FYI, I saw Shauna speak at the IFBC and she is just lovely. Funny and eloquent with great gluten-free stories. I highly recommend seeing her speak if she comes to your town for a book tour at any point.

Traveling Cookies

2011-01-02T19:21:00.000-08:00

Biscotti or Italian twice-baked cookies were first baked to withstand long journeys. Created in Rome and perfected during the Renaissance in Tuscany these Italian cookies were a source of nourishment for travelers and the Roman Legion. This cookie ranges in consistency from hard & dry to slightly toasted & cakey. In Tuscany they are the perfect finish to a meal served with a glass of Vin Santo. They are often times eaten as an afternoon snack with a cappuccino. They are meant to be dunked into espresso or wine; not nibbled like chocolate chip cookies. Biscotti are dipping cookies which soften and absorb your liquid of choice.

This particular batch is a mix of my Italian & Mexican cultures. I've finely chopped the almonds rather than leaving them coarsely chopped, much like Mexican Wedding Cookies. I added warming spices and Theo's limited edition Gingerbread Spice Milk Chocolate Bar. The base of the recipe is from Martha Stewarts' current Holiday Cookies magazine.

Almond Spice Biscotti

Adapted from Martha Stewart's Hazelnut, Ginger & Chocolate Biscotti

3 cups AP flour, plus more for dusting

1 cup sugar

2 t baking powder

1/2 t sea salt

1 t cinnamon

1 t ground ginger

1 t cardamom

1/2 t ground cloves

1/2 t nutmeg

3 large whole eggs, plus 1 large egg yolk

1/4 cup extra-virgin olive oil

1/2 t almond extract

1 t pure vanilla extract

1 cup raw almonds, toasted & finely chopped

1/2 cup candied ginger, finely chopped

3 ounces Theo Chocolate Gingerbread Spice Milk Chocolate Bar (1 bar or substitute milk or dark chocolate), chopped coarsley

Preheat oven to 350 degrees F.

Whisk to combine flour, sugar, baking powder, salt and spices. In the bowl of an electric mixer, whisk together the eggs, olive oil and the extracts. With the electric mixer fitted with the paddle attachment, gradually add in the flour mixture on low speed. Raise the speed to medium and mix until well combined. Add the nuts, candied ginger and chocolate until thoroughly combined.

Transfer dough to a lightly floured surface and divide in half. Using your palms, shape each piece into log about 10 inches long and 2 inches wide. Arrange logs on a parchment-lined baking sheet, spacing at least 2 inches apart. Flatten logs slightly.

Bake, rotating sheet halfway through, until firm to the touch, approximately 30-35 minutes. Let cool on sheet on a wire rack for 15 minutes. Reduce oven heat to 325 F. Transfer the logs to a cutting board. Using a serrated knife, cut into 1/2-inch thick slices on the diagonal.

Place slices, cut side down, on the sheet. Bake until firm when pressed in the center and golden brown at edges, 40-45 minutes. Transfer to wire racks to cool completely.

Biscotti can be stored in an airtight container at room temperature up to 2 weeks.

Tupelo Honey

2010-12-31T14:10:00.001-08:00

Pure raw honey. This good old-fashioned American honey is harvested for only two weeks every spring from the Altamaha & Apalachicola River Basins of Georgia & Florida.

The WhiteTupelo Trees (Nyssa Ogeche) typically bloom from early April to early May they can grow as tall as 75 feet and as wide as 3 feet in diameter. Honey bees collect the nectar from the sunburst-shaped flowers and create this buttery floral sticky sweetness.

It's a lovely addition to my afternoon cup of green or oolong tea. Delicious drizzled over a slice of Manchego. Or for a lovely winter breakfast spooned over fresh yogurt and toasted almonds.

Savannah Bee Company has a recipe for a Tupelojito I have to try that this summer (if at least one of my bottles lasts that long!) when we have bushels full of fresh mint.

I was given 2 bottles of this liquid sunshine for my birthday this year & one for Christmas. I am on to my second bottle now. Thanks Mamma, Auntie M & Alice!

If you are a honey lover, I definitely recommend getting your spoon out for this one!

Cheers to you all & Happy New Year!

It All Started With a Little Grape...

2010-11-21T20:33:00.000-08:00

We arrived at Tildio Winery a little early and noticed there were palletes of gorgeous green grapes. We thought we missed the harvest as we took our drive East to Lake Chelan exactly 2 weeks after the harvest commenced. We truly lucked out, no crowds and a taste of freshly pressed Viognier juice. Sweet, a touch sour & tart, packed with a puckered punch! Travis loved it! A sunny lemon yellow juice loaded with antioxidants.

Viognier Grapes

At Tildio we couldn't have planned for a more perfect arrival. The winery was hosting a special luncheon and harvest pressing for their wine club members. The handful of members spent their morning picking these gorgeous grapes and upon our arrival they were getting ready to press. They invited us to come and watch and taste as you can see.

Freshly Pressed Viognier Juice

They didn't have any previous Viognier's to sample, so we tasted a few different varietals and ended up purchasing their Riesling. This Riesling wasn't over the top sweet, it was minerally and a touch fruity.

We then worked our way to A Hard Row to Ho e where we learned of miners and their venture to the local bordello during the 1920's. We tasted a very yeasty Shamless Hussy Sangiovese Dry Rose, followed by their Cabernet known as Laid Back Cab we purchased a full bodied Cabernet Merlot Blend known as Miss de Miner grapes grown in Wahluke Slope...in fact all of the reds we sipped on this trip were grown in Wahluke Slope, Snipes Mountain or in Nefarious Cellars' case France.

We stopped by Chelan Ridge, a new winery owned by a lovely couple who chatted with us about their adventures with their vines. We walked away with their Chardonnay, not your typical Chardonnay here. Less oak, less fruit and more mineral.

Lastly, we raced to the other side of the lake to Nefarious with only moments to spare prior to their closing for the day and the weekend. We were greeted by none other than the lovely Lucy. Again a winery run by a married couple, however this time with a golden retriever named Lucy. They describe themselves as, "Just a chick, a couple of guys, and a dog striving to blow your mind." Lucy, the head of hospitality greeted us and immediately rolled over for belly pats. She laid on my feet obstructing the pathway to the door, she was irresistible so by this point if we didn't make it into the tasting room due totheir pup, I was fine with it. Travis and I both

gave her a few extra pets before finally making our way to the entryway.

Travis & Lucy (aka. head of hospitality)

We were delighted to make our way into the tasting room, with a few minutes to spare. We tasted a few reds and ended up taking home a bottle of their 2008 RX4; a Rhone Valley blend of Mourvedre, Syrah, Counoise & Cinsault. A blend that emulates the red wines made near the french town, Chateauneuf-du-Pape. It will definitely hold up to aging for a few more years.

My conclusion of Lake Chelan wines is that the soil is affected by the lake thus giving this overriding mineral quality to many of the grapes grown in this region; also all of the vines are very young, most under a decade. I'm looking forward to our local wine country development over the next few decades; the transformation has already started from apple orchards to vineyards

Something Exciting is Going On Over At Theo Chocolate

2010-11-14T18:44:00.000-08:00

As many of you know, I am a Theonista (although I still have yet to fill out my "Who Is Theo?" questionnaire....one of these days!). I've been with Theo Chocolate since Travis and I moved back to Seattle....which has been a little over a year now. There's always a lot of excitement around this time of year with new creations in our confections kitchen and holiday offerings.

Seven of the west coast's leading chefs spent a day in the Theo Chocolate kitchen collaborating with our Theo chocolatiers to create a confection that portrays the individuality of each chef by using the finest ingredients available as their inspiration.

Each chef furnished Theo with their very own wish list of ingredients. Goodies filled our kitchen shelves awaiting each Chef's arrival. Candied beets, St. Germaine, Vin Santo, pine resin, tamarind, smoked tea, bouquets of fresh basil, locally forged huckleberries, Armagnac, corn and capers......just to name a few.

The result of this collaboration is now known as Chef Sessions Confection Collection. A collection unlike any other I've personally seen at Theo. Theo Chocolate and the chefs will donate enough money from the sale of each box to help feed 60 people in Western Washington. This donation is given directly to the non-profit Food Lifeline, an affiliate of Feeding America.

The Chef's and their Confections

Chef Chris Consentino

Location: San Francisco, California

Restaurants: Incanto & Boccalone Salumeria

Confection: Agro Dolce Brittle

Chef Maria Hines

Location: Seattle, Washington

Restaurant: Tilth

Confection: Tamarind Lime Caramel

Chef Naomi Pomeroy

Location: Portland, Oregon

Restaurant: Beast

Confection: Armagnac Prune Ganache & Green Peppercorn Caramel

Chef Gabriel Rucker

Location: Portland, Oregon

Restaurant: Le Pigeon

Confection: Carrot Caramel

Chef Holly Smith

Location: Kirkland, Washington

Restaurant: Cafe Juanita

Confection: Candied Beet & Almond Praline

Chef Johnathan Sundstrom

Location: Seattle, Washington

Restaurants: Lark & Licorous

Confection: Pine Resin Ganache

Chef Jerry Traunfeld

Location: Seattle, Washington

Restaurant: Poppy

Confection: Huckleberry Pate du Fruit & Cinnamon Basil White Ganache

The Confections & Flavor:

Pine Resin Ganache

Reminiscent of the Pacific Northwest's landscape; Evergreen forests and the Pacific Ocean. Earthiness from the pine resin, saltiness from the sea, smokiness from the tea, all enrobed with dark chocolate.

Chef Sundstom's inspiration...."I'm interested in capturing the essence of the forest."

Tamarind Lime Chile Caramel

Starts off salty and finishes with a stunning buttery caramel with hints of sour tartness from the tamarind, warmth from the chile and floral sweet citrus from the lime.

The spiciness is not over powering it's quite warming at the back of the throat. A slight pucker on the sides of the tongue from the lime and tamarind and overall coating of caramelized buttery sweetness. Beautifully balanced.

Chef Hine's reflection...."Being in the Theo kitchen was like being a kid!"

Agro Dolce - Caper, Currant & Pine Nut Brittle

Capers, Capers & More Capers.

Capers and chocolate, who would have thought?.....An addictive combination.

Sweet, pine nut brittle pairs brilliantly with the briny saltiness of the capers...something chewy? Capers and something sweet and a touch tart....currants enrobed in bittersweet chocolate and dusted with rasped un-roasted cacao bean.

Chef Cosentino's description...."It is a bit rough around the edges, with a play on bitter and sweet, very common in Italian food."

Carrot Caramel

Buttery, caramelized carrots with a whisper of curry sea salt.

A gorgeous confection garnished with a beautiful blushing carrot puree & a sprinkling of curried sea salt.

Simple and yet ultrasophisticated, sweet and delicately vegetal.

Chef Rucker's reflection...."I left that day with a huge respect for the process of making chocolate."

Armagnac Prune Ganache & Green Peppercorn Caramel

Smoky, fruity green peppercorn warmth, Armagnac soaked prunes offer up more warmth and pairs beautifully with the traditional deep golden Theo caramel.

Chef Pomeroy's description...."I really wanted to create a confection that reflected traditional French flavors."

Beet Pate du Fruit & Almond Praline

PB&J for grownups. Sweet beet red pate du fruit adds a modern touch to this traditional flavor pairing. My favorite bit is the crunchy feulletine folded into the almond praline.

The candied beets are a playful addition to this cheery creation.

Chef Smith's reflection...."When I arrived, the table had so many vessels filled with ingredients and trials from my wish list. The candied beets were my favorite surprise!"

Huckleberry Pate du Fruit & Cinnamon Basil White Chocolate Ganache

If words could only describe my delight! I must admit I had the privilege of tasting this confection last week. And saved it for the last of my tasting today.

Jerry Traunfeld is truly a culinary artist....herbaceous sweet basil and juicy huckleberries. This is a stunning creation, a lasting taste of summer. Chef Traunfeld has created something magical here; Luscious local huckleberries meet creamy white chocolate spiked with candied basil & kissed with cinnamon.

Chef Traunfeld's reflection...."I loved touring the factory, seeing how the extraordinary old machinery operates and seeing the journey of cocoa beans to confections."

Top to Bottom & Left to Right

Carrot Caramel, Beet Pate du Fruit & Almond Praline,

Armagnac Prune Ganache & Green Peppercorn Caramel, Pine Resin Ganache,

Huckleberry Pate du Fruit & Cinnamon Basil White Ganache, Tamarind Lime Chile Caramel,

& Agro Dolce Brittle.

Another Sneak Peek

2010-11-07T18:16:00.000-08:00

Sweet Potato Coconut Chai Cupcakes

The perfect gluten, dairy & soy-free treat for all of those delicate bellies out there.

Warming spices, toasted coconut and sweet potatoes are just a sneak peek for what's to come this winter quarter (January-March 2011) at PCC Cooks.

The schedule will be set later this month; I'll be teaching Northwest Fresh. A seasonal four course menu which pulls inspiration from our robust northwest bounty and focuses on gluten, dairy and soy-free cookery also great for Pescetarians as the main dish is one of my favorite go to's for dinner parties, Hazelnut Encrusted Salmon served over Roasted Fennel & Orange Slices.

Happy Cooking!

F is for Finocchio

2010-10-31T15:48:00.000-07:00

Finocchio is an adorable Italian word which translates to Fennel. An anise scented bulbous vegetable that pairs well with fish, Parmesan, and blood oranges. Native to the Mediterranean, this veggie was brought to the states over 200 years ago (most likely by the Spanish), it is a biennial that blooms in its second season. Fennel is prolific and will quickly take over your garden, much like mint.

Try using it in place of celery. Fennel is delicious shaved thin and eaten raw with Parmesan & arugula drizzled with olive oil. It holds up well to braising, roasting, caramelizing or grilling and infuses potatoes with a lovely licorice bite in this Tuscan inspired Pommes Anna. The Tuscan inspiration comes from the Fennel (of course) as well as olive oil.

Ingredients:

4 large yukon gold potatoes, scrubbed & sliced into 1/4" thick rounds

1 large fennel bulb, trimmed & sliced into 1/4" thick half moons

1 large yellow onion, thinly sliced

olive oil to drizzle (approximately 1 Cup)

sea salt

Pre-heat oven to 375 degrees F. Oil a medium size casserole baking dish.

Drizzle the bottom of a 9-10" round casserole baking dish with a thin film of olive oil.

Cover the bottom the of dish with a layer of potatoes overlapping slightly, sprinkle with sea salt and drizzle with olive oil.

Scatter a mixture of thinly sliced fennel and onions, sprinkle with sea salt and drizzle with olive oil.

Continue this layering process with the remaining potatoes, fennel, onions & olive oil; ending with a layer of potatoes. Season every layer with sea salt and drizzle with olive oil.

Cover with lightly oiled aluminium foil, tamp down the potatoes firmly and bake for 45 minutes - 1 hour. Remove the foil and bake at 425 degrees F for about 15 minutes until slightly golden. Let cool slightly, slice into wedges and garnish with a few chopped fennel fronds.

Delicious served with fish or something as simple as a warm spinach salad, wedge of Brie and a handful of olives.

Buon Appetito!

IFBC 2010

2010-09-12T21:43:00.000-07:00

Birthday Lunch

2010-09-09T19:20:00.000-07:00

We spent a long afternoon at La Boucherie in celebration of my birthday. We started off with the pate plate; pork liver pate with pistachios, a salty rich head cheese and a buttery pork rillette. Accompanying this lovely charcuterie platter was Island made goat cheese, cornichons, dijon mustard, peach confiture & Bill's bread. The salted pork rillette was my favorite, slathered on slices of Bill's bread followed by the tart crunchiness of a cornichon.

A long lunch always beckons for a glass of wine, we chose the Sea Breeze 2005 Sweetbread Cellars Revolution Nine. A fitting name for this celebratory 9th day of September. With a nose reminiscent of a childhood candy that both Travis and I traded whenever we found it in the bottom of our Halloween goodie-bags. What is that smell? Red....plastic.....Barbie doll shoes... Blurg! It's the doppleganger of red licorice, I shouted out, "Twizzlers!" We both agreed that, yes indeed it was that ridiculous superficially sweet Red Vine look-alike. A little worried, we both took a sip......smooth, fruity, a touch sweet, dried cherries....all good things! Once past the nose of Twizzler we were onto the traditional fruitiness of a classic Bordeaux.

I finished up the Pate plate and Travis moved onto a large Grilled Pork Chop served over Lentils de Puy.

We were hoping to tour Sea Breeze Farm, however they offer tours only Friday and Saturday. Darn Birthday falling on a Thursday this year! We are planning a trip sometime soon to tour the farm full of happy pigs, cows & lambs. Can't wait!

As a child I wasn't interested in Birthday Cake; The candles, yes and making a wish, of course, but the actual cake and frosting, not so much. In fact, the only cake and frosting I seemed to enjoy eating was Spice Cake with Cream Cheese Frosting. Working at Macrina I definitely gained a much greater appreciation for both cake and buttercream. I love making cakes and cupcakes and occasionally eating them too, but mostly I just love the baking, whipping, beating, filling, piping & frosting.

One sweet that has always been a constant throughout childhood and adulthood, is ice-cream & gelato! Yum, now who doesn't love ice-cream? So Travis and I hopped back onto the ferry and ambled down Ballard Avenue until we reached D'Ambrosio Gelateria Artigianale. I was delighted to find Fichi Caramellati (Caramel & Figs), delizioso this is a flavor I never happened upon while living in Italy. I paired this with Pistachio. The salty sweet crunch of the pistachios played nicely with the creamy burnt sugar oozing out of the figs. It's going to be difficult to beat, but next time I have my tummy set on Bacio Dama (Almonds), a twist on another favorite of mine Bacio (Chocolate & Hazelnuts). This gelateria is a new and welcome addition to Ballard. The owners use only Organic cream, milk, eggs & fruit. They use traditional recipes, Sicilian pistachios and make their gelato from scratch every morning and sell what they haven't sold in scoops during the day as discounted pints at the end of the night, so you won't find any old gelato here. On my next visit we are stocking up on day old flavors for our freezer!!

Thanks sweetie for a lovely birthday filled with culinary goodies!

Tartine

2010-09-02T22:07:00.001-07:00

cacao nib rochers

Oloroso & The Secret Sherry Society

2010-08-28T19:05:00.000-07:00

Tales from the IFBC:

Love started with the first sip of Amontillado. Maybe it's the Spanish flamenco guitar in the background but I feel as though I've been transported from Theo's parking lot to Montilla Spain, the birthplace of this particular aged sherry....the next bite was a spicy tuna empanada paired with a young and dry Fino Sherry.

True love began with Oloroso and the buttery tart bite of melting Manchego and Jamon Serrano. All I can say is, I would drive miles for this pairing. The buttery- tartness of the mini sandwich accompanied by the nutty vinous body of the Oloroso Sherry....YUM!

I consulted with Pamela of The Secret Sherry Society about pairing Manchego with fig preserves and toasted almonds (one of my favorite snacks!!)....the best Sherry for this will be Manzanilla. Now I can transform my snack into a suitable course to serve with Sherry for a dessert at my next dinner party. The Secret Sherry Society's tasting notes describes this Sherry as "A straw colored wine with a dry, sharp bouquet which is light on the palate. It is aged under the very special type of 'flor' that exclusively grows in bodegas located in Sanlucar de Barrameda."

I can't wait to try it!!

Do you have a favorite Sherry pairing?

If so please DO tell.

Ifbc

2010-08-27T13:35:00.000-07:00

This weekend I'll be attending the 2nd Annual International Food Blogger Conference!

You may notice a difference in the quality of my photos (and posts for that matter) as I will be posting from my blackberry. These photos will merely be place holders until I can get my hands back to my computer. Please simply disregard the messaging from blackberry at the end of my posts, as I will most likely be in foodie bliss at this conference and will inevitably forget to add the proper code to delete this line of text. I'm already giddy just thinking about it....food writers, food, wine, editors, fellow food bloggers, chefs & workshops oh my!

I'm so looking forward to all of the workshops, but I'm most excited for digital photography tips from Penny De Los Santos! You can find her photos featured in National Geographic, Martha Stewart Living, Saveur Magazine and many other publications.

Tonight we kick off the weekend with a speech from Morgan Spurlock of Super Size Me. Wines from Walla Walla Wine Alliance, Rodney Strong Vineyards, Chateau Ste. Michelle & Jordan Winery. One of the featured chefs this evening is a fellow CCA alumni, Jason Wilson owner and executive chef of CRUSH.

This is my first mobile blog post so wish me luck!

Victoria's Thai Green Curry Paste

2010-08-10T20:37:00.000-07:00

fresh thai green curry paste

This simple creation is a favorite around my house. Using a food processor with the blade attachment puree the following ingredients into a thick paste:

a bunch of cilantro

a bunch of thai basil

a few stalks of lemongrass

1" nub of fresh ginger or galangal

a small bunch of scallion tips

3 large garlic cloves

several kaffir lime leaves

at least 5 thai green chiles

Simmer at least 1/4 of the paste with your favorite vegetables, protein & coconut milk until all ingredients are cooked through.

Finish the curry with fresh lime juice & sea salt. Freeze the remaining paste in small glass mason jars. For instant Thai Green Curry, simply defrost overnight at room temperature.

Chiles

2010-08-09T21:13:00.000-07:00

Urfa Biber

Aleppo

Cayenne - African

Gluten-Free & Vegan Birthdays

2010-08-08T16:26:00.000-07:00

August is a big month for birthdays in my family. We celebrated both Travis' birthday & his mom's birthday this weekend. The Babycakes cookbook has been a big hit since the banana bread, so I baked Babycakes' Chocolate Cupcakes for Travis' birthday dessert. For his mom's cake I went with Babycakes' Double-Chocolate Crumb Cake.

I tried to make McKenna's version of Chocolate Frosting, but I couldn't find the called for dry soy milk powder at my local natural foods stores or Chinese market. However, I did happen upon instant soy milk powder. It's always such an adventure to land upon ingredients that I would never have sought out if it weren't for certain recipes, instant soy milk....Really? I've never been one for powdered milks of any sort...but in this case I figured this was the closest thing I would find to dry soy milk powder since I didn't have time to place an online order.

The rectangle box and the sachets encasing the instant soy milk remind me of the hot cocoa packets from childhood. They were always a warming thought when I was in college and went on winter hikes. Oh and the cocoa with mini dehydrated marshmallows was the perfect treat when I was a young camper in elementary school.

We don't drink much soy milk at home, I stick to raw cows milk or coconut milk and Travis prefers rice milk; we don't have much soy in general around the house; it is a top allergen after all and by now I'm sure most crops planted in the US are genetically modified. So that's reason enough to forgo the soy and use coconut milk and flour in its place in this recipe, but that will take some tweaking and testing.

Using the instant soy milk in place of the dry soy milk didn't yield a fluffy and spreadable frosting....instead I was left with a sauce the consistency of melting ice-cream, not completely runny, but not thick enough to properly frost 1 cupcake let alone 2 dozen. Although after stirring it held up a bit, but still quite loose..I tried to save it by melting it down and adding more coconut oil and coconut flour, however this didn't change much so I turned it into the chocolate sauce for the Double-Chocolate Crumb Cake.

Therefore, I was left with unfrosted cupcakes so in place of the chocolate frosting I created a rich vegan chocolate ganache to top Travis' Birthday Cupcakes. I think next time I bake these cupcakes, I'll add a cup or so of chopped chocolate to the batter, gooey globs of melted chocolate always make everything better! And I'll dip them into ganache or frost with a soy-free vegan chocolate frosting.

The Double-Chocolate Crumb Cake that I baked for Travis' mom turned out to be a favorite. A much lighter crumb than the Chocolate Cupcakes, made up mostly of brown rice flour and potato starch. This cake recasts the glorified Chocolate Cupcake of Travis' Birthday dessert into a supporting role; the crumb topping.

Wishing all of you August babies a Happy Birthday!

Buon Appetito!

Double-Chocolate Crumb Cake

Adapted from Babycakes by Erin McKenna

3/4 C brown rice flour

1/4 C potato starch

2 T arrowroot

1/2 C cocoa powder

2 t baking powder

1/4 t baking soda

1/4 t xanthn gum

1 t salt

1/2 C coconut oil, plus more for the pan

2/3 C agave nectar

1/3 C homemde applesauce or store-bought unsweetened applesauce

2 T pure vanilla extract

1/3 C hot water

1 C crumb base (recipe below)

1/4 C chocolate sauce (recipe below)

Preheat the oven to 325 degrees F. Line the bottom of a 9X3-inch round cake pan with circle of parchment paper and coat both paper and sides lightly with oil. In a medium bowl, whisk together the flour, potato starch, arrowroot, cocoa powder, baking powder, baking soda, xanthan gum, and salt. Add 1/2 cup oil and the agave nectar, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth.

Pour the batter into the prepared pan and bake on the center rack for 20 minutes. Remove the pan from the oven and spoon the Chocolate Crumb over the cake, gently patting it down. Return the pan to the oven and bake the cake for an additional 15 minutes. The finished crumb topping will be slightly crisp to the touch, and the cake will be firm.

Let the cake stand in the pan for 20 minutes, then gently run a knife around the edges. Cover the top of the pan with cutting board and flip over. Carefully lift the pan way and re-invert the cake onto a serving plate.

Pour the chocolate sauce into squeeze bottle and drizzle it evenly over the top of the cake in a zigzag pattern from one edge to the other. Rotate the cake 180 degrees and drizzle it again.

I prefer to spoon it over the cake! In any manner I see fit.

Cover the cake with a dome and store at room temperature for up to 3 days.

Chocolate Crumb Base

Adapted from Babycakes by Erin McKenna

6 unfrosted chocolate cupcakes

1 T coconut oil

3 T agave nectar

1/2 t salt

In a medium bowl, use your hands to crumble the cupcakes into small, fine bits. Add the oil, agave nectar, and salt to the crumb. Using a rubber spatula, fold together the ingredients until thoroughly combined. Store in an airtight container at room temperature for up to 4 days. For longer shelf life, store in the freezer for up to 3 weeks.

Chocolate Sauce

Adapted from Babycakes by Erin McKenna

1 1/2 C unsweetened soy milk (I prefer coconut milk)

1/2 C dry soy milk powder

1/4 C unsweetened cocoa powder

1 T coconut flour

1/4 C + 2 T agave nectar

1 T pure vanilla extract

1 C coconut oil

2 T fresh lemon juice

In a blender or food processor, combine the soy milk, soy powder, cocoa powder, coconut flour, agave nectar, and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and store at room temperature for up to 1 week.

For Chocolate Frosting, simply leave out 2 T agave and store in the refrigerator for at least 6 hours prior to frosting cupcakes and up to 1 month.

Somewhere Over The Rainbow

2010-08-06T10:21:00.000-07:00

thai eggplant

purple carrots

babycakes

2010-07-25T22:32:00.000-07:00

BabyCakes NYC is definitely on our list of bakeries to visit when we travel to New York.....one of these days.

Erin McKenna bakes up a beautiful banana bread loaf. Not just any banana bread, a recipe that is completely vegan & gluten-free. I prefer pouring the batter into muffin tins to create adorable babycakes. The miniature cakes are moist and sweet all the way through. I'm used to my hearty gluten-free muffins, these are light and almost springy. A delicious alternative to my Bittersweet Banana Cupcakes.

banana bread/banana chocolate chip bread

Adapted from babycakes by Erin McKenna

2 C Bob's Red Mill Gluten-Free All-Purpose Baking Flour

2 t baking powder

2 t baking soda

1 t xanthan gum

1 t salt (I used a scant teaspoon, but really the bread wasn't too salty)

1 t ground cinnamon (I left out)

1/2 C coconut oil, plus more for the pan

2/3 C agave nectar

2/3 C rice milk

1 t pure vanilla extract

1 1/2 C mashed bananas

1 C chocolate chips (in my case chopped 70% Theo Chocolate)

Preheat the oven to 325 degrees F. Lightly grease a 7X4X3" loaf pan with oil.

In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt and cinnamon. Add 1/2 cup oil and the agave nectar, rice milk and vanilla to the dry ingredients. Stir until the batter is smooth. Using a plastic spatula, gently fold in the bananas until they are evenly distributed throughout the batter.

Fill the prepared pan halfway with batter (I used the remaining batter to make the muffins). Bake the banana bread on the center rack for 35 minutes, rotating the pan 180 degrees after 20 minutes. The finished loaf will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.

Let the banana bread stand in the pan for 20 minutes. Gently run a knife around the edge of the cake, cover the top of the pan with a cutting board, and invert the loaf onto the board. Carefully lift the pan away and re-invert the loaf onto another cutting board. Either cut and serve warm, or wait until completely cool before storing. Cover the uncut banana bread with plastic wrap and store at room temperature for up to 3 days.

Summer Radishes & Cucumbers

2010-07-14T16:21:00.000-07:00

Summer is the time of year we prefer chilled soups over steaming hot stews; crisp & cool salads over roasted veggies; and ice-cream, well for me over most things! This salad of cucumbers and radishes is one of my favorites to serve with fresh spring rolls, grilled salmon, seared scallops or spicy fried rice.

Peel 2 English cucumbers and slice on the diagonal into 1/2" thick rounds.

Place in a colander over a bowl and toss with 1&1/2 teaspoons of sea salt.

Let drain for at least 15 minutes, gently press on the cucumbers to extract their juice. Discard the juice.

Wash a small bunch of radishes. Slice 1/4" thick rounds (if small radishes), if larger slice 1/4" half moons.

In a medium bowl whisk together 1/4 cup rice vinegar & 1/8 cup agave.

Toss the cucumbers & radishes with the vinaigrette and chill for at least an hour prior to serving.

Variations:

This recipe is an adaptation of my original recipe for Chilled Cucumber Shallot Salad, in which I slice 4-6 shallots into 1/4" half moons and let them bloom in the rice vinegar at room temperature for 30 minutes. Strain the vinegar from the shallots and then proceed to make the vinaigrette as directed above. The shallots are tossed with the cucumbers, 1/2 of a bunch of coarsely chopped cilantro & the vinaigrette and chilled for at least an hour prior to serving.

Earth & Sea

2010-07-11T19:11:00.001-07:00

Umi Sake House's Moonraker Roll balances delicately between Earth and Sea.

Spicy yellowtail, cucumbers & cilantro topped with a smokey mixture of seared snow crab & black tobiko drizzled with a citrus jalapeno sauce & truffle oil.

Flavor profile: Salty...Sweet...Smokey...Spicy...Savory...Earthy & Fruity

Texture: Creamy & Crunchy

Now, I love truffles just as much as the next Italiana and I do think that it enhances many dishes, but it's competing with too many elements in Umi's Moonraker Roll; this roll would be better off without it! The truffle oil DOES add a certain element of earthiness however the smokiness could pull this off on its own.

What I love about Umi's Moonraker Roll is that it satiates completely with one bite! You get a bit of everything from clean crisp cucumbers to citrus sweetness, seawater to bonfire smoke & the fruity spice of the jalapeño to the woodsy taste of truffles.

Adopting the Japanese Izakaya style of informal eating and drinking, Umi was designed to reflect the layout of a Japanese country house, including both a front and back porch.

We are already planning our next visit as Umi Sake House is like dropping by an old friend's house on a summer afternoon.

Presidential Oatmeal Raisin Cookies

2010-07-05T12:53:00.000-07:00

A good fit for any 4th of July feast. This oatmeal raisin cookie is a favorite of former president Clinton's.

A fine recipe, although I think next time around I'll add a touch more butter, why not make it easy and toss in the full 2 sticks (8 ounces)? Also, cut a bit of the sweetness by 1/8-1/4 cup. Serve as an ice-cream sandwich layered with cinnamon, ginger or vanilla bean gelato.

President Clinton's Oatmeal Cookies

Makes 48 small or 24 large cookies

adapted from Desserts By The Yard

by Sherry Yard

Ingredients:

1 1/2 cups AP flour

1 t baking soda

7oz (1 3/4 sticks) unsalted butter, softened

1 cup sugar

1 cup packed brown light brown sugar

1 1/2 t freshly grated nutmeg

3/4 t ground cinnmon

2 large eggs

3 cups rolled oats

1 1/2 cups Fat Raisins **Yard's recipe below

Place racks in the middle and lower third of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

Sift together the flour and baking soda and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cram the butter on high speed until lemony yellow, about 2 minutes. Scrape down the sides of the bowl and the paddled. Add the sugar, brown sugar, nutmeg, and cinnamon. Continue creaming the mixture on high speed until it is smooth and lump-free, about 2 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.

Add the eggs one at a time, scraping down the bowl and paddle after each addition. Beat on low speed for 15-30 seconds, until the eggs are fully incorporated. Scrape down the sides of the bowl and the paddle.

On low speed, add the sifted flour mixture, beating until all of the flour is incorporate. Scrape down the sides of the bowl. On low speed, mix in the oats and raisins.

Drop the dough by the heaping tablespoon full (for large cookies) onto the prepared baking sheets, spacing 2 inches apart. I prefer to use an ice-cream scoop for uniformity. Bake in the preheated oven for 10-12 minutes then rotate and bake until golden brown, approximately 5-8 minutes.

**Fat Raisins

Ingredients:

1 cup golden or Red Flame raisins

1/2 cup dry white wine

2 T fresh orange juice

1 T dark rum

2 T sugar

Combine the raisins, wine, orange juice, rum and sugar in a small heavy saucepan and bring just to boil over medium heat, stirring constantly. Lower the heat so the liquid is barely simmering and poach for 20 minutes.

Remove from the heat, cover the pan with plastic wrap, and allow to cool to room temperature. Transfer to an airtight container and store in the fridge.

The raisins will keep for up to 2 weeks.

This Brownie Isn't Shy: Brownie Testing Take 1

2010-06-25T10:30:00.001-07:00

Whether dense, chunky, gooey, cakey, crumby, airy or nutty; Brownies are difficult to resist. I'm in the testing stages right now using Theo Chocolate's 70% Dark Chocolate. This chocolate's cacao beans are sourced from the Dominican Republic and Ecuador. Theo does not hinder their chocolate with the addition of soy lecithin their bars are packed full of cacao butter; as it should be! Therefore there is a depth to the chocolate that is unmatched out in the world. A deep red fruity chocolate with a beautiful balance of sweetness and floral tones. This chocolate pairs up nicely with nuts.

This brownie isn't shy, it's chock-full of chocolate and not your average 50-60% Cacao....this is a whopping 70% chocolate bar brimming over with antioxidants.

Testing Notes:

Rich, good sweetness. A bit too dense. Addition of 1-2 more eggs and perhaps cut the butter down a smidgen. Delicious right from the oven, okay later in the day. Even better after freezing and the following days.

Ginger, Garlic, Coconut & Potatoes

2010-06-11T19:46:00.000-07:00

Serve in place of rice as a side to Thai curry or place in the spotlight and pair with a steaming bowl of salted broccoli & a dipping bowl of sambal oelek.

Preheat oven to 375 degrees F.

Slice a dozen or so red potatoes into 1/4" half moons.

Drizzle with a few heaping tablespoons of coconut oil. Toss with minced fresh ginger and garlic. Roast in the pre-heated oven until golden brown and tender through, approximately 45 minutes. Garnish with cilantro.

Homemade Nutella

2010-06-03T18:02:00.000-07:00

One of my favorite cookies is Emily Luchetti's Hazelnut Sandwich Cookies slathered with nutella. Ahhhhh, the sweet scent of sugared hazelnuts toasting within the buttery dough.
I featured her cookies once before here: http://honey-dumplings.blogspot.com/2008/11/sweet-endings.html

With my most recent batch I cut back the hazelnuts a touch (1/3 Cup) and added one of Theo Chocolate's scrumptious Hazelnut Crunch Bars, in turn I decreased the sugar a smidge.

In place of the called for nutella, I opted to simmer cream and whisk in chocolate to create a crunchy hazelnut ganache; of course leaving out the ubiquitous soy lecithin and modified palm oil.

Spread over a toasted baguette, drop a tablespoon full into the center of your next batch of cupcakes before or after baking, use as a dipping sauce for fresh fruit slices, drizzle melted ganache over strawberries, sandwich between your favorite cookies or simply eat by the spoonful; the culinary possibilities are boundless.

Buon Appetito!

Crunchy Hazelnut Ganache
Makes 3/4 Cup

1/2 C heavy cream
5oz (2&1/2 bars) Theo Chocolate Hazelnut Crunch Bar

Bring cream to a full boil; turn off heat.
Break the chocolate into large strips.
Add the chocolate and let stand for approximately 5 minutes.
Slowly whisk together the hot cream and chocolate.
Transfer to a bowl and let cool to room temperature.
Store in the refrigerator.
If too hard to spread after being stored in the fridge simply place in a bowl over a pot of barely simmering water until the ganache reaches a spreadable consistency.

Chai Oatmeal Chocolate Drops

2010-05-16T17:43:00.000-07:00

Keeping A Gluten & Dairy-Free Belly

2010-05-02T17:11:00.000-07:00

Light and airy; this multi-grain bread puts other gluten-free loaves to shame. This recipe was brought to my attention by one of my lovely gluten-free co-workers, Thanks BL!

Of course, I added my own gluten-free ingredients and created a dairy-free loaf. I added a dash of arrowroot starch instead of the called for corn starch and stirred in coconut milk with a drizzle of evoo instead of milk and butter. I didn't have any seeds or millet in the pantry, but I'm looking forward to folding in a handful next time!

Keeping A Gluten & Dairy-Free Belly Bread
adapted from Land O Lakes Multi-grain gluten-free bread

Ingredients
2 1/4 C Multi-Grain Gluten Free Flour Blend (see below)
1/4 C amaranth flour
1/4 C teff flour
1 (1/4-ounce) package active dry yeast
1 T xanthan gum
1 t sea salt
1 1/4 C coconut milk (unsweetened), warmed
1/4 C evoo
2 XL eggs
2 T honey
1 t apple cider vinegar
2 T millet
2 T ground flax

Oil an 8X4-inch loaf pan. Line pan with parchment paper across the bottom and extend up over the long sides; set aside.

In a medium bowl whisk together Multi-Grain Gluten Free Flour Blend, amaranth flour, teff flour, yeast, xanthan gum and sea salt.

In a large bowl whisk together warmed coconut milk, evoo, eggs, honey and vinegar. Add flour mixture gradually to milk mixture, beating well after each addition. Add millet and flax seeds; mix well.

Spoon batter into prepared pan. Smooth top of dough and drizzle with a little evoo; cover lightly with a piece of plastic wrap. Let rise in a warm place until the bread reaches the top of the pan, approximately 30-45 minutes.

Preheat oven to 375 degrees F.
Uncover bread; bake at 375 degrees F for approximately 40 minutes or until bread is brown and sounds hollow when tapped. Remove the bread from the pan and keep the parchment paper attached. Place the loaf back in the oven and bake for an additional 5-8 minutes. Remove from the oven and cool on a wire rack.

Slice and serve with jam.

Multi-Grain Gluten-Free Flour Blend:
Whisk together 1C arrowroot starch, 1C potato starch, 3/4C + 1/8C brown rice flour, 3/4C garbanzo bean flour, 1/2C sorghum flour, 1/2C tapioca flour and 1/8C teff flour. Store in an airtight container and stir prior to using. Yields enough for 2 loaves.

Spring Chives

2010-04-24T18:25:00.001-07:00

It's Spring and chives are in bloom. This Allium is solely grown for its leaves. Separate the tiny florets of the chives' pink flower and garnish your favorite soup, sprinkle minced chives into your breakfast scramble, add a handful of sprigs to any potato dish, toss with roasted vegetables and fold into biscuit dough or gougeres batter.

Banana Nib Brittle Muffins

2010-04-20T22:10:00.000-07:00

Theo Chocolate's Fantasy Flavor Bars add a whimsical element to classic recipes. Today, I baked with Theo's dark and crunchy Nib Brittle Bar. This chocolate bar pairs beautifully with bananas; I chopped it into bits and folded it into my classic Banana Chocolate Chip Muffin batter in place of the ever traditional chocolate chips. If you like your muffins on the sweet side then make sure to add an additional 1/8 cup - 1/4cup sugar, as the nib brittle bar has 70% cacao content versus the typical 60-65% I use for this recipe.

Tasting Notes:
Day 1 & warm from the oven:
Moist, fluffy, oozing chocolate and not overly sweet.
May need to add 1/8-1/4 C more sugar.

Day 2:
Moist, chocolate brittle crunch, not overly sweet.
Although I prefer my banana bread less sweet than other muffins, I may add 1/8 C more sugar in the next testing.

Vanilla Almond Cupcakes with Bittersweet Fig, Fennel & Almond Frosting

2010-04-18T20:38:00.000-07:00

These cupcakes are gluten & dairy free! Perfect for Travis' tummy and any vegans out there.

For the cupcake use Vanilla Almond Cupcake recipe.

This frosting was inspired by Theo Chocolate's Fig, Fennel & Almond Chocolate Bar; a delectable bittersweet chocolate perfumed with fennel and studded with figs & almonds.

Bittersweet Fig, Fennel & Almond Frosting
Yields enough to frost 1 batch of Vanilla Almond Cupcakes

Ingredients:
1/8 cup non-hydrogenated shortening
1/8 cup Earth Balance
3/4 cup confectioner's sugar, sifted
1/4 t vanilla extract
1/8 t almond extract
1-2 T unsweetened coconut milk
2oz Theo Fig, Fennel & Almond Chocolate Bar

Break apart Theo's Fig, Fennel & Almond chocolate bar and melt using a bain marie. Stir until melted. Set aside to cool to room temperature.

Using an electric mixer with the paddle attachment beat together the shortening and Earth Balance until combined and fluffy.
Add the confectioner's sugar and beat for a few minutes. Add the extracts and 1 T of the coconut milk and mix for a few minutes, add more coconut milk if the mixture isn't coming together and mix for several minutes until light and fluffy. Pour in the cooled chocolate and mix until incorporated.

Seasonal Garnishes:
Spring: A dusting of fennel pollen
Summer & Autumn: Fresh Figs
Winter: Candied Almonds
Anytime: Chopped up bits of Theo's Fig, Fennel & Almond Chocolate

Vegan Cupcakes

2010-04-18T15:29:00.000-07:00

This afternoon I baked cupcakes without eggs and butter. Instead, I played around with Moskowitz & Romero's Vanilla Gluten Freedom Cupcakes from their Vegan cookbook Vegan Cupcakes Take Over The World. Substituting oil & flax seeds for the traditional butter and eggs.

Here is my take on an already delicious recipe!

Vanilla Almond Cupcakes
Makes 9-12 cupcakes:

Ingredients:
1 cup coconut milk
1/3 cup coconut oil
3/4 cup sugar
2 t vanilla extract
1/4t almond extract
1/4 cup tapioca flour
2 T ground flax seeds
1/3 cup almond flour
1/2 cup white rice flour
1/2 cup sorghum flour
1 t baking powder
1/2 t baking sod
1/4 t sea salt

Preheat oven to 350 degrees F. Line muffin tray with cupcake liners.
In the bowl of an electric mixer fitted with the paddle attachment mix together the coconut milk, warmed coconut oil, sugar and extracts just until mixed together.
Add the tapioca flour and ground flax seeds and mix on medium-high for about a minute, until the flour is dissolved.
In a small bowl whisk together the almond flour, white rice flour, sorghum flour, baking powder, baking soda and salt. Add to the coconut milk mixture and beat on medium-high for a few minutes until fully mixed together.
Fill the cupcake liners a smidge over three-quarters full and bake at 350 F for approximately 20-23 minutes or do the old toothpick test.

Cool and then frost with what I like to call Vegan Marshmallow Fluff!

Vegan Fluffy Buttercream Frosting
adapted from
Vegan Cupcakes Take Over The World
by Isa Chandra Moskowitz & Terry Hope Romero
Ingredients:
1/2 cup non-hydrogenated shortening
1/2 cup non-hydrogenated margarine (ie. Earth Balance)
3 1/2 cups confectioner's sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or creamer

Directions:
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 minutes. Add the vanilla and soy milk, beat for another 5-7 minutes until fluffy.

I used coconut milk instead of soy milk and halved the recipe; I had plenty of frosting for the cupcakes with a scant cup leftover.

Vegetable Gardening

2010-04-10T20:50:00.000-07:00

Sugar Snap Peas

We are planting a vegetable garden with our family this year. I have the delightful job of helping with the seasonal layout and planting (my days spent as a farm intern are coming in handy). Travis helped with the garden design and leveling out the raised beds with his dad. Travis' mom and I planted all sorts of veggie starters and seeds today. We hope the frost has passed!

We packed in loads of lettuce; Mesclun, Butter and Red Leaf. Purple cabbage, Chinese Cabbage a colorful array of Carrots, Rainbow Chard, Kale, Broccoli, Turnips, Radishes, Walla Walla Onions, Celery, Sugar Snap Peas and 3 varieties of Beans; Yellow Wax, Purple & Blue Lake.

I'm terribly excited for fresh kale. It's delicious raw tossed with fresh lemon juice, a drizzle of olive oil and a sprinkling of sea salt or quickly sauteed with a spoonful of olive oil, garlic and dried red chile flakes.

When I was living in Tuscany a steaming bowl of Tuscan Black Kale tossed with Chickpeas (Cavolo Nero e Ceci) was the perfect accompaniment to the cold winter nights.

Cavolo Nero

Also known as: Lacinato, Dinosaur, Tuscan or Black Kale

Cumin Dusted Pork Loin with Candied Orange Sauce

2010-03-28T09:45:00.000-07:00

This dish comes together quickly for a weekend family meal. Toast 1 1/2t cumin seeds in a dry skillet until fragrant. Mix together the toasted cumin seeds, 2 garlic cloves, 1/4-1t red chile pepper flakes, 2t orange zest, 1t sea salt, 1/2t black pepper and pound into a paste using a mortar & pestle, or pulse together in a food processor. Rub the paste onto a 1 1/2lb-2lb pork loin, cover and leave in the fridge to marinate for 3-5 hours, pull the pork out of the fridge 30-45 minutes prior to roasting.

Preheat the oven to 45o degrees F. Place the pork in a roasting pan on the center rack in the oven and roast for approximately 20-25 minutes. Reduce the oven temperature to 325 degrees F and roast for approximately 10-15 minutes until the internal temperature is somewhere between 140-145 degrees F.

Pull from the oven and let rest at room temperature for 10 minutes prior to slicing.
Meanwhile, bring the juice of an orange and scant 1/2 cup of honey to a boil, reduce by half or until the sauce coats the back of a spoon.

Pour over sliced pork loin and serve with fresh orange slices.

Buon Appetito!

Teeny Tiny Superheros

2010-03-27T14:58:00.001-07:00

Tabbouleh is traditionally made with Bulgur wheat; I take the gluten-free route by toasting Quinoa & Millet then simmering the two together until light and fluffy.

I also add Kalamata olives & fresh cilantro, shhhh don't tell the Traditionalists!

Quinoa is a complete protein, with an essential amino acid balance close to ideal. If grains and seeds were villains and superheros, then Super Quinoa would surely be the most powerful of Superheros!

Millet is the perfect sidekick packed full of protein and plenty of Vitamin B. This tiny seed actually increases the level of serotonin in our brain and helps promote the feeling of well-being, optimism and peacefulness.

I am not a huge advocate of measuring cups and spoons outside of baking. However, I'm quite particular about measuring when it comes to rice, grains & seeds. It is so disappointing to partake in a mushy, lumpy, heavy grain dish or a dish that is so dry the grain is crunchy and not cooked properly. I'm all for al dente and tadig, but not at all a fan of undercooked grains and rice.

Toasted Quinoa & Millet Tabbouleh
Serves 4-6

Place 1 cup of quinoa & 1/2 cup of millet in a fine-mesh sieve and rinse under cold water. Place a dry saute pan over medium heat and toss both the quinoa and millet in the warm pan and toast until golden brown and fragrant. You'll know you are near when you hear a bit of the millet popping. This process helps remove the phytochemical saponin which can add an unwanted bitter taste to quinoa.

Meanwhile, bring 3 cups of water to a boil in a medium pot. Once boiling, add the toasted grains. Cover and reduce heat to low. Simmer for approximately 23 minutes. Turn off heat and let stand for 5-10 minutes. Uncover the pot, fluff with a fork and let cool to room temperature.

Chop cucumbers, halve cherry tomatoes, halve Kalamata olives, slice the green tips of scallions, mince Italian flat-leaf parsley and cilantro. Add mint or any fresh herbs you like!

Season the toasted quinoa & millet with evoo and sea salt, drizzle with fresh lemon juice and toss with all of the fresh veggies and herbs.

Serve at room temperature or chilled.

Southeast Asian Lettuce Cups

2010-03-24T09:32:00.000-07:00

Lettuce cups are a fun and healthy meal that can be pulled together in minutes. Run your knife through a couple of carrots with a quick julienne. Over medium-low heat saute carrots, minced ginger, the white bit of the scallion and garlic until soft. Add ground turkey, fish sauce, san-j and a touch of sambal olelek. Simmer together until the meat is cooked through. Garnish with fresh cilantro and the green bits of the scallion. Serve wrapped within your favorite type of lettuce.

First Day Of Spring

2010-03-20T16:41:00.000-07:00

Happy Spring!!

Buon Compleanno Mamma!

2010-03-06T03:25:00.001-08:00

Party Nibbles

2010-02-07T21:44:00.000-08:00

Fruit Kabobs

Veggie Platter

Bruschetta

Masala Sweet Potato Coconut Soup

2010-01-24T16:59:00.000-08:00

Coconut Red Lentil Soup

2010-01-17T16:18:00.000-08:00

The perpetual gray has set in, however the rain comes and goes. Protein packed lentils play nicely with warming spices and coconut milk. This soup is the perfect panacea for drizzly cold days. I prefer mine simmered with homemade chicken stock. However, for those on a vegan/vegetarian diet veggie stock is quite delicious!

Coconut Red Lentil Soup
Serves 4

3/4 t ground cumin
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
2-4 garlic cloves, minced
1 C red lentils, rinsed and picked through for rocks
4C Veggie Stock OR Chicken Stock
1 bay leaf
1/2-1C Coconut Milk
coconut oil for cooking
sea salt and coarse black pepper to taste

In a medium stockpot, warm the coconut oil over a medium flame and add the ground cumin until warm and fragrant, about 30 seconds-1 minute.

Add the onions, carrots and celery and saute for about 5-8 minutes until the vegetables are a touch tender and the onions are translucent.
Add the garlic and cook for 1-2 minutes.

Toss in the lentils, stock and bay leaf; bring to a simmer, leave uncovered until the lentils are soft and cooked through about 20 minutes.

Stir in the coconut milk and season to taste with sea salt and black pepper.

Serve topped with a dollop of coconut cream

**For coconut cream: When using canned coconut milk, don't shake the can, open and pour out into a bowl. Scoop out a few tablespoons of the thicker meaty cream and pop into the fridge until ready to serve. Whisk the rest of the coconut meat in with the liquid milk until properly mixed together, then use this to pour into the soup.

Cheers!!

2010-01-10T12:47:00.000-08:00

Buon Capodanno to you all! Happy New Year!

December disappeared quickly! I hope to have a little more time in front of my stove and behind my lens this year.

This morning Blue (our family's black lab) and I sneezed our way through the preparation of Peppered Potatoes.

Crushed red pepper flakes, coarse black pepper, minced fresh garlic, sliced yellow onions and dried oregano make for a pungent peppery potion.

So a preemptive Salute, Gesundheit, Bless You & Happy Cooking in this New Decade!!

Panettone With Love

2009-12-29T22:33:00.000-08:00

Grazie mille R&D per il panettone!!
Molto Delisiozo!!
xoxo

Our Northern Neighbor

2009-12-11T20:50:00.000-08:00

Potato Hash

2009-11-20T11:13:00.000-08:00

This is the perfect breakfast for a lazy weekend. Chop up bacon and saute over medium heat until crispy. Toss in a handful of onions and cook until caramelized. Add tiny baby bite-sized potatoes and a few large pinches of sea salt & freshly ground black pepper.
Cook until potatoes are soft through and golden brown, approximately 20-30 minutes. Sprinkle with fresh parsley, grated Parmesan and serve with your favorite style of eggs.

This dish highlights the potato and is simple to create dairy-free and vegan, simply leave out the bacon and the Parmesan, load up with bell peppers or add a few sweet potatoes or winter squash.

Have a fabulous weekend & Buon Appetito!

Bittersweet Molten Cakes

2009-11-18T23:59:00.000-08:00

Good For All Cake

2009-11-07T21:41:00.000-08:00

Gooey globs of chocolate ooze out from within these classic decadent cakes. Bittersweet Molten Cakes are one of Travis' favorites. Typically for his birthday we'll serve with a dollop of vanilla spiked whipped cream or raw milk ice cream and fresh raspberries.

Today I baked with a batch of Theo Chocolate 70% Dark Chocolate and Theo Jane Goodall 70% Dark Chocolate. These little lovelies are a throwback to my CCA days. I made the classic cakes as well as a gluten & dairy-free version. Both beckon for more chocolate.

While baking warm notes of cocoa, vanilla and berries permeate the air.
Perky from the hot oven these little darlings deflate much like a souffle with kisses of cooler kitchen air. The individual cakes pack a delightful cacao punch. Travis suggests drizzling with melted Theo Ivory Coast Dark Chocolate 75%.

I think I'll have to make an Ivory Coast ganache to properly test! My first testing without butter and pastry flour needs a bit of tweaking, but for now Travis' mom LOVES it! She is the true taste tester when it comes to gluten & dairy-free delicacies, as she has gluten and dairy intolerance. I think next time I'll use sweet rice flour or almond meal, rather than white rice flour as I found the texture a little gritty; More chocolate and less coconut oil or perhaps hazelnut or walnut oil, something that is a little more neutral so that the chocolate shines through.

What I ended up creating is a moist Bittersweet Coconut cake. These little cakes are the perfect dessert for a dinner party as all of the mixing and baking is done the day before. Although the scent is divine, don't you dare nibble the day before!

Letting the cakes cool to room temperature and storing overnight allows the flavors to marry; The bittersweet chocolate's true character develops and the rice flour's texture mellows. Once cool pop the cakes out of the ramekins (simply slide a butter knife around the outside of the cake and flip upside down) and cover with plastic wrap. Prior to serving whisk a little heavy-whipping cream with a drop of vanilla and a sprinkling of sugar. Depending on the season garnish with fresh raspberries or pomegranate seeds.

Bittersweet Coconut Cakes are "Good For All"! Jane Goodall created her own "Good For All" seal. Her stamp of approval for ethically produced products from the developing world. You can feel good about baking with this chocolate as it directly contributes to the Jane Goodall Institute's efforts to save chimpanzees, while promoting conservation in the tropical rainforest, benefiting cocoa farmers, and helping with world youth educational programs. Not only fashioned in an ethical manner, but also completely organic! All around good for all.

Tasting Notes:
DAY 1: Moist, light both in taste and texture. Gritty texture due to rice flour. A delicate cocoa flavor with coconut popping into the forefront.
DAY 2: Moist, a touch more dense and no more grit from the flour. Fruity notes of cocoa and coconut. Could use less coconut and more chocolate for next testing.

Good For All Cakes, Take 1:
Makes 1 dozen

Ingredients:
scant 1C coconut oil **Take 2: Try Walnut or Almond oil, possibly a little less, maybe 3/4C
6oz mixture of Theo 70% Dark & Jane Goodall Dark Chocolate, chopped **Take 2: Try 9oz
3oz sugar
small pinch of sea salt
3 large eggs
3 large egg yolks
1/2 t pure vanilla extract
1 oz rice flour **Take 2 will be sweet rice flour or almond flour

Preparation:
Lightly oil 12 ramekins or one 12-cup muffin pan.

Place coconut oil and chopped chocolate in a heat-proof bowl over simmering water (bain marie).
Stir with a heat resistant spatula until melted.

Meanwhile using an electric mixer, whip the eggs, yolks, salt and sugar until very thick, ribbon stage.
Add vanilla to the egg mixture and stir in the chocolate.
Sift and fold in the rice flour, being careful not to deflate the mixture.

Divide the batter into the prepared ramekins or muffin pan.
Pop into fridge for one hour.

Preheat the oven to 400 degrees F. Bake for 10-14 minutes. You are aiming for a gooey center, so it's best to pull out a bit before you really think they are ready. However if you do over bake, it's not the end of the world, just drizzle with melted chocolate or whip up a bittersweet ganache and pool over top.

Remember let cool and serve the next day. Don't nibble, let the flavors marry and the texture mellow for one day prior to eating.

Enjoy & come back soon for a second take!

Quinoa Or Chocolate?

2009-10-24T17:50:00.000-07:00

Well the days of detoxing have ended......that is until next Spring; when the flowers are in full bloom, I shall find myself embarking on another journey of cleansing my organs.

I have to say after this 21 day cleanse, I wasn't craving anything that could possibly be thought of as naughty!

All quite suitable in fact, the type of ingredients that one is proud to crave. Quinoa and Spinach, no Chocolate, no Coffee, no Sugar, OH MY!

With my work, I'm surrounded by one of the world's finest organic fair-trade chocolates and I still don't eat nearly as much as I used to.

I'm constantly surrounded by delicious scents wafting up from the roasting of cocoa beans or the creation of a new confection flavor and if anything this helps with cravings as opposed to feeding into the craving.

In fact during the detox cleanse, I loved (well I always thoroughly enjoy this) but I ABSOLUTELY LOVED brewing coffee for Travis! The dark, earthiness of the coffee beans, the rich intoxicating scent of the hot water hitting the ground beans.....awwwww.

I have a tendency to always smell my food and in fact I get quite full cooking for others, as it's such a sensory experience. But during the detox, my sense of smell was amplified. I no longer found myself longing for that cup of coffee, as I was satiated with the scent of it. My mom on the other hand, had to have all coffee making cease in her house, as it drove her to wanting a cup of joe herself.

Although I'm back to the days of craving Chocolate over Quinoa. I do enjoy a steaming bowl of Quinoa also known as the Mother Grain. It's scrumptious served for breakfast with coconut milk, plumped raisins & a sprinkling of cinnamon. It plays well with mixed greens for lunch. For dinner, serve it as a side to roasted fish. And don't forget dessert! Yes, I said dessert! Try using a blend of Quinoa flour in your next batch of cookies or muffins.

Most Quinoa sold in North America has been processed to remove the bitter soap-like substance known as saponin. However, I prefer a good rinse and toast prior to cooking.

One of the 3 main staples of the Incan civilization (potatoes & corn), this tiny grain is a complete protein and contains all of the essential amino acids. Quinoa packs more protein than any other grain making it an ideal plant protein for vegetarians.

This dish is particularly delicious on a sunny Summer afternoon. Add grape tomatoes, ciliegine mozzarella and toasted pine nuts when not on a detoxification cleanse.

Lemon Basil Toasted Quinoa & Millet
Serves 4-8
1 cup quinoa
1/2 cup millet
2 1/4 cup water
pinch of sea salt

2 cups fresh basil leaves
2 large cloves garlic
1 lemon, zest & juice
1/2 C+ evoo
sea salt & freshly ground black pepper to taste

Place the quinoa in a fine-mesh sieve and rinse under cold water for about 1 minute. Meanwhile, heat a dry skillet over medium-high heat and toss in the damp quinoa. Toast until golden and fragrant, approximately 3-5 minutes. Set aside.

Follow the above directions for the millet.

Bring the water to a boil. Add the toasted quinoa & millet, cover, turn down to a low and simmer for about 20 minutes.

Meanwhile, using a blender or a food processor with the blade attachment, puree the basil, garlic and lemon zest. With the processor running, slowly add the lemon juice and the evoo until the mixture comes together and is a bit loose, like a vinaigrette. Season with salt and pepper to taste.

When the quinoa & millet are finished steaming, let sit for 5-10 minutes. Fluff with a fork and toss together with the lemon basil dressing.

Serve warm, room temperature or chilled. Works well as a side dish served with fish or a main dish tossed with spinach.

Buon Appetito!

Detox Nibbles

2009-09-30T20:45:00.001-07:00

Here is a peek at the dishes I've been creating lately for the Detox.
Recipes will soon follow.

Shredded Chicken & Cabbage Slaw

Chickpea Salad

Lemon Basil Toasted Quinoa & Millet

Welcome To Detoxville

2009-09-26T13:42:00.000-07:00

My mom and I are in the middle of a Detox Purification Program. We've created a barter system, I plan all of the menus and cook all allergen-free dishes and she supplies me with the cleansing supplements.

In the real world, outside of Detoxville, I've been put to the test. I've baked several batches of brownies for family and I recently visited a local chocolate store with loads of samples; none of which I even attempted to eat, as I distracted myself with the deliciously scented body lotions and facial cleansers!! This my fellow blog readers is HUGE for me! As I eat chocolate daily!

On my shopping/cooking days I find I don't have a lot of time to feed myself so I stop at our local natural foods market and pick up their Red Lentil Patties with a side of Cilantro Sauce. They are a perfect power snack. They also work beautifully as an appetizer or stack up well served with a spinach salad for a main dish. I've decided to replicate the little delicacies, let me know what you think!

Red Lentil Cakes
Makes 4-4oz Cakes

2 large shallots, chopped
4 T evoo, divided
1 t ground turmeric
1/2 t ground cumin
1 1/2 C cooked red lentils, cooled
1 C steamed brown rice, cooled
1/2 t sea salt

Coconut Sauce:
1 (13.5oz) can of coconut milk, preferably Chaokoh
1 lime, juiced
2 T ginger, finely chopped
1 kaffir lime leaf, finely chopped OR a large pinch of canned kaffir lime leaves
1 large clove garlic, chopped
pinch of sea salt
1 C packed, cilantro leaves

In a medium saute pan, warm the 2T evoo with the ground turmeric & cumin over medium-high. Once up to temperature, add the shallots and saute until translucent.

Meanwhile, stir together the cooked & cooled lentils and brown rice. Add the cooked shallots and season with a few pinches of sea salt.

Using a 1/2 Cup measuring cup, measure out at least 4 cakes. Place on a plate or large enough baking sheet and pop into the fridge to chill for 20-30 minutes. In a medium saute pan heat 2T evoo over medium-high heat until the viscosity loosens up a bit and the oil moves freely about the pan. Add the cakes and cook on each side until golden brown, about 2 minutes.

For the Coconut Sauce:
Using a blender or food processor, puree all of the ingredients except for the cilantro leaves until smooth. Add the cilantro leaves and process until leaves are finely chopped.

Pour coconut mixture into a small saucepan and bring to a gentle simmer over medium-high heat. Stirring occasionally, reduce the mixture by half, approximately 8-10 minutes.

Serve as a dipping sauce for the Red Lentil Cakes & enjoy!

Tips for making non-mushy cakes:

Cool all ingredients to room temperature (lentils, rice & spice shallot mixture) before mixing together.
Take the extra time to let the cakes chill in the fridge.
Make sure your saute pan is heated to medium-high, you should hear a delicious sizzle when you place the cakes in the pan.

Stay Away From Wildfires!!

2009-09-25T18:40:00.000-07:00

We are finally settled and back home in Washington. Happily leaving the Wildfire Season behind us. We are looking forward to the crisp Autumn weather and leaves changing, rather than flames licking at our back door.

Sunday August 30, 2009 at 6:45AM
Moving Day
An orange glow slipped through our blinds and tip-toed around our boxes making itself cozy curled up near the windows. I opened our front door and the smoke barged right in.
If you ignored the heat & weird orange glow and you forgot to breath in for a moment.....it was reminiscent of a beautiful foggy Autumn day.
That vision didn't last long! It was sweltering by this time and it was difficult to breathe even inside of our house. So I slammed the door, squealing like a live suckling pig being unearthed from the ash, until I reached Travis with the news.

This photo was taken from our balcony, the day we were loading up the truck!

Happy to be home near the Sound. Fresh air and proper cloud coverage.

So much has happened since my last post. I'm a year older now! This photo was taken on my birthday with my sweetie.

A Lesson on Fishcakes....No Measuring Allowed!

2009-08-28T10:54:00.001-07:00

Well this is it! No more cooking in our little home. Only eggs, toast and sandwiches for the next few days...and take out!
This morning I couldn't wait to break in my beautiful new Shun knife. So I minced through cloves of garlic and sliced through roasted bell peppers for our last home cooked meal.

I mentioned previously that we had a few fillets of fish in our freezer. Travis' dad, goes up to Canada every Summer and brings home halibut, cod and salmon. We always luck out and get a cooler or two of frozen fish when they come visit.

You will not find any measurements here. All you need to know is that you need flavor (of course), by adding aromatic vegetables, herbs and spices. A binder is important so you don't end up with fish hash, I usually use eggs, olive oil, breadcrumbs, nuts, rice or whole grains. Moisture is important too, so don't overcook your fish; and the oil and eggs help. Mayonnaise or yogurt is always an option. Citrus, one lime or lemon goes along way.

With fishcakes you can be as creative as you like. They are a nutritious and tasty way to get your kids to eat fish. We love them!

Remember No Measuring Allowed, but here is a little sketch of my Halibut Fishcakes.

Halibut Fishcakes
Yields 10 Cakes

2 small halibut fillets, approximately 1lb, cooked to rare and flaked
a few cloves of garlic, minced
a couple roasted red bell peppers, peeled, de-seeded and chopped
2 healthy pinches of cumin
1 large handful of steamed brown rice
1 lemon, juice & zest
3 healthy swirling drizzles of evoo
small handful of ground toasted almonds
2 eggs, extra-large
8 dollops of Thai Basil & Cilantro Sauce**
sea salt & black pepper to taste
hazelnut oil or your favorite oil for sauteeing.

Preparation:
Preheat oven to 350 degrees F.
Mix all ingredients together.
Form into cakes (I use a ramekin, a measuring cup works well too).
Warm a non-stick pan with 2 T hazelnut oil over medium-high heat.
Saute the cakes on each side until golden brown, about 2 minutes each side.
Place on a baking pan and bake in the preheated oven until cooked through, about 15-20 minutes.
Serve with your favorite sauce and enjoy!

**Thai Basil & Cilantro Sauce: This I also didn't measure, one day I will, and I will post for you in a proper recipe but for now any sauce that you enjoy with fish will do. Or just leave it out, instead add a bunch of freshly chopped cilantro and Thai Basil and a few more lemons and a lime or two.

Bananas, Chocolate Chips & Bubble Wrap!

2009-08-25T13:14:00.000-07:00

Pardon my absence. It's been a bit of a whirlwind as of late!

We are moving. We are leaving our sunny home here in Pasadena and heading back to the Great Northwest to brave the colder weather.

Cardboard boxes are stacking, bubble wrap is slowly taking over our house and the tape.....oh the TAPE. You see I bought the cheap tape; although my intuition was telling me not to, I just couldn't reason forking over $20 for tape!? I mean goodness sakes it's tape after all, and this store-brand bundle of six states that it meets the post office's regulations for shipping boxes, so I figured it was good enough for our moving boxes.

Hmmmm, did I guess wrong or what?

The end of the tape when not properly pulled behind the two tiny plastic tabs of the tape gun, sticks. I then moan and groan and try my darnedest to pull the end back up, and it tears....it shreds....it splits into two and then FINALLY I get it back into place, after wasting a yard or two of tape. So now, I wish I had bucked up and paid the extra $10 for the name-brand tape!

Enough about tape, I'd much rather talk about muffins.

So this morning, I was cleaning out our freezer and I found three beautiful fillets of halibut, one salmon fillet and a cluster of frozen bananas.

The fish we we'll be having for dinner with a Thai Basil & Cilantro Sauce, over the next few nights. And the bananas? The bananas turned into darling banana and chocolate chip muffins.

I made Travis' favorite of my gluten & dairy-free creations, Chocolate Banana Muffins and I made my favorite recipe from childhood with a contemporary twist. My mom still makes this recipe, Banana Bread with Chocolate Chips and Maraschino Cherries. Although it is dairy-free it is not gluten-free. It's delicious when she makes it, although I find it a bit too dry when I make it, as I leave out the Maraschino Cherries and typically make it with butter, rather than the called for margarine.

This morning, I solved the problem and quadrupled the moisture, I opted for 2 extra-large eggs, rather than 2 large. I also added 4 bananas, instead of 3. I cut the flour by 1/4 Cup. Lastly, I added coconut oil instead of her called for margarine. Other additions, not related to moisture were a pinch of sea salt and a touch of vanilla.

They came out moist and filled our boxes with a fragrance reminiscent of a tropical breeze....coconuts, bananas and cocoa.

Instead of packing, I was baking. As tomorrow the kitchen packing begins. So I share with you, Bananas, Chocolate Chips & Bubble Wrap! Feel free to leave out the bubble wrap!

Banana Chocolate Chip Moving Muffins
Makes 1 dozen Muffins & sometimes a few extra or 1-9" loaf

1 & 3/4C AP Flour
1 C Organic Sugar
1 t baking soda
1/4 t sea salt
1/2 C Coconut Oil, warmed to liquid state
2 Eggs, Extra-Large, room temperature
1 1/2 C (about 4) Extra-Ripe Bananas, mashed
3/4 t pure vanilla
1 C chocolate chips (Bittersweet or Semisweet)

Preheat the oven to 350 degrees F.
Fill a muffin pan with 12 liners.

In a large bowl, whisk together the flour, sugar, baking soda and sea salt.
In a small bowl, whisk together the coconut oil, eggs, mashed bananas and vanilla.
Using a rubber spatula mix the coconut oil mixture into the flour mixture.
Fold in the chocolate chips.
Scoop into prepared muffin pan.

Bake at 350 degrees F for about 25 minutes or until golden brown and they spring back to touch.

Cool on a wire rack and pack with care.

Summer BBQ

2009-07-12T20:56:00.001-07:00

Heirloom Tomato Salad

French Potato & Green Bean Salad

Sweet & Sticky BBQ Beef Ribs

Cakey, Fluffy, Nutty, or Gooey?

2009-07-09T11:13:00.000-07:00

When it comes to brownies, mine must have a bit of substance; not too cakey, not too fluffy, nor too gooey. I like texture from nuts and globs of melting chocolate.

Back during my Macrina Bakery days, we used to make a chocolate souffle type of brownie. Rich and filling, I could only eat a quarter of this brownie due to the sweetness. A brownie that disintegrates in your mouth. So fluffy, it became known as chocolate cotton candy. Not fully satisfying for me as I expect a bit of bite from my brownie.

I've played around with many of Alice Medrich's recipes from Bittersweet, as she is a chocolate genius. She has several variations using different types of chocolate. Although hers are divine, my sweet-tooth still wasn't fully satiated.

So the search continued.

Recently, one of my peers had a batch of brownies for an event. Oh they were heavenly....the perfect consistency, cakey, but not too cakey....gooey, but not too gooey....sweet, but not cloyingly so...nutty, but not too nutty. Really the best bits from all brownies swirled into one brilliant brownie!

Turns out, to no surprise the recipe is from one of my favorite foodies, Ina Garten. A recipe inspired by the Soho Charcuterie Cookbook's recipe for "Chocolate Globs." Ina Garten's Outrageous Brownies. Her recipe...well really, it's quite perfect as is, but even more so with only half of the walnuts. Add pecans or almonds for a slightly sweeter nutty taste or leave out the nuts for a decadent chocolaty treat. I tried leaving out the instant espresso, as I had a brownie craving and didn't have any in the pantry. Instead, I used a splash of freshly brewed coffee; not at all the same! This is a perfect example where the addition of espresso, really enhances the rich dark chocolate.

When baking, if you pull out a bit before you think they are done, you are left with melting globs of gooey chocolate delight, if you let bake a little longer, don't fear you'll have a cakey brownie studded throughout with melting bits of chocolate.

Thank you Ina!

Corn Muffins

2009-07-08T18:50:00.000-07:00

Love Is In The Air

2009-07-07T17:13:00.001-07:00

This weekend we celebrated our lovely friends', Gunilla & Zak's Wedding Vow Renewal Ceremony.

Travis was such a trooper, preparing the coolers and ice-packs for the long trip from LA to Bonny Doon. We arrived after 6 hours of car travel and the tiers were still chilled. Excellent job sweetie!

Our bucolic gift was inspired by Spanish ingredients, as Spain is where the two were married the first time around. Almond Mocha Kisses; Almond cake layered between silky Mocha Buttercream and Vanilla Whipped Cream with Strawberries.

Happy Anniversary you two!!
Skaal!

Basmati & Almond Stuffed Bells

2009-06-23T12:20:00.000-07:00

This is just a quickie post, I've had many requests for this one recipe. So why not post it? I will put up an image later and perhaps give more precise measurements in the future. But for now here it is!!

Use any grain or type of rice you like. Whenever I stuff with brown basmati, seems to be a hit!

Basmati & Almond Stuffed Bells
Serves 4

5 red bell peppers, 1 finely chopped & 4 whole for stuffing
1 small yellow or red onion, finely chopped
2 C cooked brown basmati, cooled
8oz fresh goat cheese
1 C toasted & chopped almonds
handful of favorite fresh herbs, chopped (italian parsley, cilantro, chives etc..)
a few drizzles of extra virgin olive oil
sea salt & freshly ground black pepper

Preheat oven to 375 degrees F.

In a medium saute pan over a medium-high flame, heat a little olive oil add the onion and 1 chopped bell pepper and saute until soft and the onions are translucent, about 8 minutes.

Mix into cooled rice, toss with goat cheese, almonds & herbs. Drizzle with a bit of olive oil and season to taste.

Lop off the tops of 4 bell peppers, de-seed and sprinkle the inside cavities with a bit of sea salt.
Stuff the bells with the rice mixture, cover with the tops and bake in a deep casserole dish covered with aluminum foil for approximately 20-35 minutes. Until the bell peppers are soft and cooked through.

Serve with a large mixed green salad.

Buon Appetito!

Cedar Plank Rainbow Trout

2009-06-18T15:22:00.000-07:00

My grandpa could carry a tune, ride horses, tie knots, fish, hunt, cook, & cut his own firewood. If he were a young man now he would be the perfect candidate for some silly Survivor show or Man Vs. Wild. He was one of those rugged types, self-sufficient, the kind who knows a thing or two about living in the woods and hunting for his own food.

As a child I wasn't much of a fish fan, Rainbow Trout was the only fish that I seemed to truly enjoy; the fresh and delicate flavor, not too "fishy," perfect for kids. Growing up, we spent summers on Lake Sheridan, in British Columbia, at Grandpa's cabin. Fishing, swimming, catching frogs, climbing trees and running with our boxers, Brandy and Jon Jon.

Preparing and eating this meal takes me back to those long summer days. The smoke from the cedar planks echos the scent of Grandpa's smoker and the fish.....well that's a given.

Grilled Cedar Plank Rainbow Trout
Serves 4

1 untreated cedar plank
4 (6-8ounce) rainbow trout fillets
1 lemon
sea salt & freshly ground black pepper

Soak the cedar plank in water for at least one hour prior to grilling.
Preheat the grill to Medium High.
Place the cedar plank on the grill for 1-2 minutes per side until you begin to hear a crackle and pop.
Season the trout with sea salt and pepper, place on the prepared plank and close the grill lid. Let cook until fillets are opaque and cooked through, about 5-8 minutes. Squeeze the lemon over the fish and serve on the plank.

Spring Greens

2009-06-10T12:59:00.000-07:00

Spring greens are abundant at the market. One of my favorite ways to eat them is to toss with a light vinaigrette and serve with warm goat cheese.

Spring Greens with Warm Goat Cheese
Serves 2 as a Dinner Salad or 4 as a Side Salad

5oz baby spinach
handful of sugarsnap peas, destemmed, cut into halves & steamed
small bunch of asparagus, trimmed, cut into 1/4" coins & steamed

5-6oz log of fresh goat cheese
1/2 C of bread crumbs (may need a smidge more or less)
1 large egg white, beaten with 2 teaspoons of water
butter and olive oil for sauteing

Champagne Vinaigrette
scant 1/8 C Champagne vinegar
1 small shallot, minced
1/3 C fruity evoo
pinch of sea salt
few turns of freshly ground black pepper

For the vinaigrette, let the minced shallot and champagne vinegar bloom together for 10 minutes in a small glass or non-reactive metal bowl. Whisk in the olive oil, season with salt and pepper.

Cut the goat cheese into 8 small rounds (use a sharp knife or dental floss otherwise you'll end up with a mushy mess).
Dip the rounds into the egg white mixture and coat both sides with bread crumbs. Place on a parchment covered pan and pop into the freezer for 10 minutes or fridge for 20.

Meanwhile, toss the greens with the vinaigrette and platter.

In a small saute pan, over medium-high flame, heat 1 T of olive oil and 1 T butter. Saute the goat cheese rounds quickly until golden on each side, 30 seconds or so. You want to sear the outside to form a crust while retaining the shape, flip over before the cheese has a chance to melt on the inside. Place on the tossed greens and serve.

Buon Appetito!

Salvadorian Coffee Cake

2009-06-05T19:25:00.000-07:00

I love when my friend Roxana comes to town. We went to the CCA together, therefore you can gather that she is a fellow food lover! She's always up to explore new restaurants and delights in my home baked goodies.

I've been saving this recipe for her visit: Gourmet Magazine this March has a recipe for a Salvadorian Quesadilla. You'll find no tortillas here, however cheese is a must. This cake is an El Salvadorian sweet, a delicious poundcake that is usually enjoyed for breakfast with coffee. So I suppose I could name it, Salvadorian Coffee Cake. A hint of parmesan, a sprinkling of sesame seeds, creamy creme fraiche (substitute for sour cream) & a buttery crumb set this cake apart from a typical sourcream coffee cake.

Delicious served with a dollop of creme fraiche or fig preserves and of course a steaming cup of coffee.

After taste testing, the cake is lacking a bit of pungency from the cheese. Roxana is from El Salvador, and I listen up when she has critiques or comments on her native dishes.
"Did you use cake flour? It's too crumbly and it definitely needs more cheese."

Overall, a very Americanized version of the classic Salvadorian Quesadilla. Her sister is the baker in the family and has promised me her recipe. I guess the trick is to use rice flour, rather than cake flour and a native Salvadorian cheese as well as Parmesan.

Overall Gourmet, your recipe receives a B-. Scrumptious particularly when dipped into hot coffee, albeit a bit crumby and lacking cheese flavor, most of all a B- for breaking with tradition.

Veggie Kabobs

2009-06-02T14:58:00.000-07:00

Grilling season is upon us! Here is a lovely way to get anyone to eat their share of veggies. Load up your skewers with all your favorite veggies. Here I use mushrooms, super firm tofu, bell peppers, red onions & lemons. Summer squash, eggplant & asparagus would be delicious too.

Marinate in a little lemon extra virgin olive oil (lemon zest and a fruity evoo), sea salt, & smashed garlic (a garlic press works great!) from 20 minutes (room temperature) to overnight (covered in the fridge). Soak bamboo skewers for at least 10 minutes in a water bath (this prevents them from burning into charcoal bits). Preheat the grill to medium-low heat. Load up the skewers with your favorite kabob veggies. Grill until dark golden on each side, about 5 minutes per side.

Serve with Muhammara, Hummus, Basil Pesto, Olive Tapanade or any of your favorite dips.

Summer Preview

2009-05-31T20:15:00.000-07:00

Watermelon & Feta Salad

Grilled Honey-Lemon Chicken

Salmon Cakes

2009-05-25T22:18:00.001-07:00

These salmon cakes are delicious all alone or pair up perfectly with a large mixed green salad tossed with a zingy vinaigrette. You can make these cakes as big or small as you like. I prefer a bit of heft to my cakes, so I use a 1/2 cup measuring cup to form.

V's Salmon Cakes
Makes 12-4oz Cakes

2 1/4 lbs Salmon fillets
scant 1/4 cup evoo, plus extra for drizzling
1 t ground coriander
1 red onion, chopped
1 red bell pepper, chopped
small handful of chopped chives
handful of chopped cilantro
1/2 C lemon juice
1/2 C lemon evoo
1/2 C bread crumbs
3 eggs
sea salt & black pepper to taste

Preheat oven to 375 degrees F.
Place salmon fillets in a baking dish, drizzle with a bit of evoo, sprinkle with salt & pepper, cover with aluminum foil and bake until just cooked through, approximately 20 minutes.
Remove foil, and cool to room temperature.

In a large saute pan over medium-flame heat scant 1/4 cup of evoo and 1 teaspoon of ground coriander, let cook for about 1-2 minutes until fragrant.
Add chopped onion and saute until it becomes soft and transparent, add the bell pepper and saute for another 7 minutes. Cool.

In a large bowl, flake the cooled salmon fillets, making sure to get all of the meat and leaving behind the bones and skin.
Add all of the ingredients to the flaked salmon, except for the eggs and lemon evoo.
Taste the mixture and season with salt and pepper to liking.

In a small bowl whisk together the eggs and the lemon evoo.
Add to the mixture and stir together until all ingredients are well coated, you may want to drizzle in a little extra lemon evoo if the mixture seems too dry.

Preheat the oven to 350 degrees F.
Form into cakes using a 1/2 Cup measuring cup (if you find the cake difficult to pop out, coat the inside of the measuring cup with a bit of olive oil). Heat a saute pan with a little olive oil over medium-high flame, saute each side of the cake until golden brown, about 2-3 minutes per side. Place on a half-sheet baking pan and pop in the oven until heated through, about 5-7 minutes.

Serve with a dollop of Lemon Yogurt Sauce and buon appetito!

Note on lemon extra virgin olive oil: Regular extra virgin olive oil with a pinch or two of fresh lemon zest will do the trick if you don't have lemon evoo on hand.

Lemon Yogurt Sauce
**These measurements are approximate, please play to create your own version. Add a little more lemon juice, your favorite mustard, a touch of honey &/or any number of fresh herbs. For more of a traditional tartar sauce, add minced onion, sweet relish, minced dill pickles, capers and maybe a touch of Tabasco sauce for heat!

1 C Greek Yogurt (at least 2%)
2 t Dijon mustard
1/8 C mayonnaise
1 T lemon zest
2 T chives, minced
1 T lemon juice
1/2 t granulated garlic powder
pinch or 2 of sea salt

Whisk all ingredients together and serve with Salmon Cakes.

Farm Fresh Eggs

2009-05-22T11:06:00.001-07:00

A Springtime Stroll Through The Farmers' Market

2009-05-21T22:00:00.000-07:00

Bowl Full of Berries

2009-05-20T17:57:00.000-07:00

Berries are the charming sidekick to these Bittersweet Chocolate Tartlets.

I've been particularly giddy as of late! I must admit, it's still quite a shocker to see plump red berries this early at the market! Being a Northwest gal I'm used to July-August berries.

These darling tartlets are a farewell to Winter and a warm welcome to Summer. They are simple to whip up, the only difficult step is the waiting that must be done before they are completely set. So I suggest, set at room temperature, whisk your whipping cream, dust out your berries and leave the kitchen at once!

You are allowed to return, IF and ONLY IF you can keep your fingers out of the setting tartlets. If you find it's too much to handle, then return after 2 hours and you'll be pleased to find your little lovelies, eagerly awaiting a dollop of whipped cream and a bowl full of berries.

Bittersweet Chocolate Tartlets
makes 5-6, 3&1/2-4" tartlets

5-6 tartlet shells, baked
1C half & half
1T & 2t sugar
6 ounces bittersweet chocolate, chopped
1 large egg

Preheat oven to 350 degrees F.

In a large saucepan over medium-high heat bring the half and half and sugar to a simmer. Remove from heat and add the chopped chocolate, stir until melted and smooth. Whisk in the egg until smooth.

Turn off the oven.

Set the tartlet shells on a 1/2 sheet baking pan and fill each shell leaving about 1/8" lip.
Place the tartlets in the cooling oven for about 10 minutes, until the edges have set and the center is still liquid when you gently nudge the pan. Cool on a wire rack at room temperature.

Serve with freshly whipped cream, berries, toasted almonds, slivers of candied ginger, a sprinkling of fleur de sel or simply as is.

Buon Appetito!

Spring Asparagus

2009-05-16T11:50:00.000-07:00

A simple way to get more veggies into your diet is by steaming them and tossing with your favorite vinaigrette.

Steaming vegetables retains more nutrients than boiling or blanching and it takes little time. So invest in a good steamer and steam away!

This Zinfandel Vinaigrette is delicious drizzled over all sorts of veggies or tossed into your favorite salad. It's divine with a pinch of fresh oregano and splashed over a plate of sliced tomatoes & feta.

Zinfandel Vinaigrette:
1 small shallot, minced
1 T Zinfandel vinegar, or red wine vinegar
3 T fruity extra virgin olive oil
pinch of sea salt & a few turns of black pepper
optional: a few pinches of your favorite fresh herbs

In a small bowl let the shallots and the vinegar bloom together for 10 minutes. Whisk in the olive oil and season to taste with salt, pepper and your favorite fresh herbs.

The trick to steaming your veggies is to keep a little bite in them, al dente as we Italians like to say. You may want to pull the vegetables out of the steamer basket a little sooner than you think, as they will continue cooking with the residual heat. After all, who likes soggy veggies?

Sun-Kissed Scallops

2009-05-10T21:46:00.001-07:00

Circus Cheer

2009-05-01T10:50:00.000-07:00

Get your Big Top Brownies here!
Big TOP Brownies, BIG Top Brownies, BIG TOP BROWNIES!

This swirly creation is one of Alice Medrich's recipes, although I found it on The Joy of Baking website. Leave it to the Queen of Bittersweet Chocolate to come up with this irresistibly creamy and dense fudge-like bittersweet brownie.
This recipe calls to all cheesecake lovers, but a warning, must love chocolate too!

One of my client's has a school Circus to attend this weekend and wanted to bring along bakesale goodies. Travis helped design a vintage circus label and he had a BIG part in the name. So here it is, my Big Top Brownie all dressed up and ready for the Circus.

The Chicken & The Egg

2009-04-05T18:30:00.000-07:00

You Like Tomato And I Like Tomahto!

2009-03-17T18:25:00.001-07:00

Midday Pick-Me-Up

2009-03-15T16:49:00.000-07:00

I was flipping through Ann Gentry's The Real F ood Daily Cookbook and came across her wheat-free, dairy-free Chocolate Chip Cookies. These pack a substantial dose of whole grains and a delicate sweetness. If you are anything like me and get a little sleepy in the afternoon (a couple of hours after lunch of course), skip the coffee and sugary treats and reach for one of Gentry's cookies for your midday pick-me-up! You'll still get a bit of caffeine from the chocolate chips, however you won't get the energy spike that soon plummets. They are just as delicious for dessert with a warm mug of steamed soy milk or topped with a touch of ice cream (sorbet, soy or rice based if you are aiming to keep it all dairy-free).

Chocolate Chip Cookies
adapted from
The Real Food Daily Cookbook by Ann Gentry

1 3/4 C barley flour A mixture of Quinoa & Teff works great too!
1 1/3 C oat flour
3/4 C brown rice flour
1/2 t baking soda
1/2 C maple syrup
1/3 C canola oil
1/4 C date puree
3T brown rice syrup
2T plain soy milk rice milk works just as well
1 1/2 t pure vanilla extract
1/2 t sea salt
1 1/4 C semisweet chocolate chips of course bittersweet are delicious too!
*3/4 C walnuts, toasted & coarsely chopped *optional

Preheat the oven to 375 F. Line a large, heavy baking sheet with parchment paper. Whisk the barley flour, oat flour, rice flour and baking soda in a bowl to blend. Whisk the maple syrup, oil, date puree, rice syrup, soy milk, vanilla and salt in a large bowl to blend. Add the flour mixture and stir just until moistened. Stir in the chocolate chips and the walnuts.

Using an ice cream scoop, scoop about 1/3 cup of dough for each cookie onto the prepared baking sheet, spacing 1 inch apart. Flatten the cookies slightly. Bake for 18 minutes, or until the cookies puff, crack and become golden brown.

Using a metal spatula, transfer the cookies to a wire rack to cool slightly. Serve warm or cool completely.

The cookies will keep for 2 days, stored in an airtight container at room temperature.

Yogurt On-The-Go

2009-03-03T08:51:00.000-08:00

Convenience plays a huge role in modern day life. We are accustom to all of the prepackaged foods, drinks and take-out. Cooking has taken a back burner to all of the other important tasks and to-dos in our lives.

I encourage you to get back into your kitchens. Whether it's cooking a few big meals on the weekends so you have home-cooked dinners throughout the week or it's as simple as skipping the take-out and picking up fresh ingredients for a quick stir-fry one night out of the week.

We really do have it so easy now! There is no need to milk our own cows, make our own cheese, slaughter our own pigs, collect our own chicken eggs, sow our own seeds. So it might seem like such an extra effort to actually dust off that stove-top and see what you can create.

I have friends that eat out nearly every meal. If that sounds familiar, then start with a realistic goal. Perhaps once per week you'll pack a lunch and every Tuesday you'll make dinner at home. Start your own routine and give it a go for at least a month and see how you feel.

You benefit in more ways than one, not only are you receiving more nutrients from your fresh cooked ingredients, you also gain such peace of mind when you know exactly what ingredients you've used. You might even know the farmers who grew the ingredients or who collected the eggs from their chickens. You can count on no added preservatives, sugars, MSG or any of the ingredients you would typically find in convenience foodstuffs.

Start simple and think outside of the prepackaged snack bags and containers.
For instance, do you purchase individual yogurts for quick snacks and brown bag lunches?

An easy way to go about packing your own, is simply to purchase a quart of plain yogurt and stir in your favorite flavorings. Of course, you can make your own yogurt too!

This morning I've taken a dollop of strawberry preserves and swirled it into a bit of plain yogurt; topped it off with blueberries, plain yogurt, a drop of strawberry preserves & a few more berries.

If you are on-the-go, then create your own individual cups by packing it all into a 1/2-pint glass canning jar. You can be as inventive as you like. The combination's are endless.
Here are just a handful to get your wheels turning.

Candied Ginger & Apple Sauce
Meyer Lemon Zest & Fresh Blueberries
Honey & Coconut
Maple Syrup & Toasted Walnuts
Fig Jam & Hazelnuts
Fresh Berries & Peaches

So go ahead! Give it a go, get in your kitchen!

Winter Sunshine

2009-02-24T10:55:00.000-08:00

Sweet Spoonbread

2009-02-19T12:17:00.000-08:00

I've been neglecting my stack of Gourmet, Bon Appetit & Martha Stewart Living for a few months now. So today when thumbing through BA's January issue I ran across this lovely Spoonbread. Although I changed it up a smidge using whole milk instead of cream and yellow cornmeal instead of white; it turned out just as scrumptious!

A curious texture somewhere between pudding, souffle and bread. This recipe is sweet rather than the traditional savory. I pooled with a teaspoon of my own strawberry preserves for more sweetness.

On the savory side, take out the sugar and leave a touch of honey. Fold in a handful of Manchego before baking and finish with a dollop of cilantro lime spiked creme fraiche. Or how about a drizzle of tomato coulis? Sprinkle in fresh basil and an ounce or two of Ricotta and top with quartered grape tomatoes, serve with a mixed green salad and you have lunch. Playing and creating flavor combinations is limitless; let me know what you come up with!

Sweet Buttermilk Spoon Breads
adapted from Bon Appetit Magazine January 2009
Makes 6

1 C water
2/3 C buttermilk
1/3 C heavy whipping cream (whole milk works just fine)
2 T + 2 t sugar (evaporated cane juice, of course)
1/2 t honey
1/4 t sea salt
2/3 C white cornmeal (yellow works fine and I'm sure blue would be beautiful!)
2 Large eggs, separated
Pinch of cream of tartar
Strawberry Preserves

Butter & sugar six 2/3-3/4 Cup ramekins. Bring 1 Cup water and next 5 ingredients just to boil in medium saucepan, stirring occasionally. Gradually whisk in cornmeal. Reduce heat to low; stir until mixture is thick and creamy, about 2 minutes. Remove from heat. Stir in yolks.

Beat egg whites and cream of tartar in medium bowl until soft peaks form. Stir 1/3 of whites into cornmeal mixture. Fold in remaining whites in 2 additions. Divide among ramekins. Place on rimmed baking sheet.
Do Ahead: Can be made 1 day ahead. Cover; chill.

Preheat oven to 375 F. Bake spoon breads until almost set in center, about 22 minutes (26 minutes if chilled). I actually had to bake a little longer, about 32 minutes.
Serve immediately with strawberry preserves.

A Cause For Celebration!

2009-02-15T09:57:00.001-08:00

Travis and I celebrated our 10th Anniversary this weekend with Anniversary Meatballs & Potato Gnocchi. It's quite rare that I get to spend time with Travis in the kitchen, he usually leaves this bit up to me, outside of the mornings that is, he makes scrumptious egg bits (eggs somewhere between fried & scrambled) for breakfast!

We celebrated in the kitchen with potatoes, food mills, pecorino, olive oil, bittersweet Valrhona chocolate, loads of garlic and basilico! I'm sure most of you can tell I adore cooking, it's my passion as well as my livelihood. I also adore Travis, as most of you know, so mix the two together and it's like the first sip of champagne; tart & honey effervescence, cooling & warming, blissful tiny bubbles dancing so delicately on the tongue.

No measurements here, everything is done by feel and scent, so a handful of basil a pinch or two of nutmeg, a scoop of flour. A fitting menu for the two of us, tiny meatballs with handmade potato gnocchi and Valrhona Chocolate Souffles for dessert.

Buon Appetito!

Anniversary Meatballs
Serves 6-10

1 1/2 lbs ground beef
3/4lbs Italian Mild pork sausage
1 bunch of basil, chopped
2 bunches of Italian flat leaf parsley, chopped
1/2 head of garlic, minced
1 yellow onion, grated
2 eggs
2 handfuls of breadcrumbs
2 handfuls of pecorino romano
1 handful of parmigiano reggiano
sea salt & black pepper to taste
red chili pepper flakes to taste

Preheat the oven to 375 degrees F.

Mix all of the ingredients together. Form into small balls, about the size of a walnut. Place on a rimmed cookie sheet. Bake in oven for 15 minutes.

Meanwhile, using a french oven like le creusets models, or your favorite braising type pan with a fitted lid. Simmer your favorite recipe for Marina sauce.

Once the meatballs are done, place in the simmering Marinara sauce and cover with lid. Simmer on a low flame for 20 minutes to an hour.

Serve with your favorite pasta, a sprinkling of parmigiano reggiano & fresh basilico.

Do You Throw Out Kale Stems?

2009-02-13T14:29:00.000-08:00

No need for that! Simply strip the leaves off of the stems and thinly slice. Saute the stem slices first to soften up a bit before you add in the leaves. No Waste! Plus you reap all of the benefits of the extra nutrients, vitamins and protein.

This is a quick dish that conjures up memories of evenings spent in Italy. I prefer Lacinato kale as opposed to Curly Kale for this dish. It's easy enough to find this time of year, also known as Tuscan Kale, Black Kale, Cavalo Nero or Dinosaur Kale.

Ceci & Cavalo Nero
Serves 4

evoo for saute
1/2 yellow onion, chopped
3 small garlic cloves, minced
1 bunch of lacinato kale
1 t red pepper chili flakes
1 14-16oz can of chickpeas, drained
1/4 C hot water
handful of cherry tomatoes, quartered
1/3 C feta, crumbled
sprinkling of sea salt & a few turns of freshly ground black pepper

Kale Prep:
Wash bunch, strip leaves from stems, thinly slice stems and coarsely chop leaves.

Heat a bit of evoo in a medium saute pan over a medium flame. Add the onions, garlic and kale stems and chili pepper flakes. Saute until onions are translucent and the kale stems are beginning to soften, about 5 minutes.

Add the kale leaves, chickpeas, hot water and salt & pepper. Saute until the kale begins to wilt, about 5 minutes. Sprinkle in the cherry tomatoes and feta and toss, cook for another minute or two.

Eat as is or serve with poached eggs and toasted wholegrain bread.

Buon Appetito!

Thinking Outside of The Heart-Shaped Box

2009-02-12T13:11:00.000-08:00

I couldn't resist using my new heart cupcake form. So I made Travis' favorite gluten & dairy-free muffins today, Bittersweet Banana Cupcakes. Sorry I cannot share the recipe yet as it's a recipe for my cookbook, but by all means checkout Dorie Greenspan's Cocoa-Nana Bread, it will do, although gluten & dairy are included!

This year think outside of that heart-shaped box and make cookies with your own sweet- nothings scrolled on top. Create your own truffles with cream and bittersweet chocolate. Or simply bake a batch of brownies and cut out with heart shaped cookie cutters.

Packaging up treats in clear cellophane bags is a cinch! You can dress them up with ribbons and labels. Plus this showcases delectable goodies while keeping them fresh.

Spread a little love by creating your own Valentine's for your sweetie this year!

Buckwheat Buttermilk Hearts

2009-02-11T11:29:00.000-08:00

An offering of whole grain buckwheat hearts for Saint Valentino's month of romance. A fitting shape for love and health.

Incorporating whole grains into your diet may take a little adjustment for your taste buds, but you'll notice a constant flow of energy throughout the day. Rather than the peaks and valleys of a refined white flour diet.

Butter & Sweeten up with pure maple syrup, honey or jam.

To a romantic & healthful Valentine's Day!

Buckwheat Buttermilk Heart Pancakes
Makes 6 Large Hearts

3/4 C buckwheat flour
1/4 C wholewheat pastry flour
1/2 t baking powder
1/4 t baking soda
1/2 t sea salt
1 Large egg
1 1/4 C buttermilk

Preheat oven to 200 degrees F and place an oven-proof platter on the center rack.

In a medium bowl whisk together the flours, baking powder, baking soda and sea salt.

In a small bowl, whisk together the buttermilk and the egg. Stir this buttermilk mixture into the flour mixture until smooth.

Pour the batter into a large measuring cup with a spout or bowl with a spout (this makes it easier for pouring free-form hearts).

Heat a medium saute pan with a drizzle of olive oil over medium-low flame.
Pour the batter into the pan forming a heart shape, of course a traditional circle will do!

Tiny bubbles will begin to form, flip over once the tiny bubbles begin to pop, about 1-2 minutes. Cook the other side for a minute or so and then place on the platter in the oven to keep warm before serving.

Serve with pure maple syrup, butter/yogurt & berries!

Eat Your Sea Veggies

2009-01-30T16:56:00.000-08:00

Arame is what I like to call the Sea's Vermicelli. I bet it would be delicious with a chunky garlic tomato sauce & ribbons of fresh basil. If experimenting with seaweed in the kitchen is new to you, Arame is a great introduction to the palate. It's much more mild than most seaweeds and blends well with other flavors. Plus it's shredded which makes it noodle-like and easier to slurp down!

If I haven't convinced you to play with it yet. Then just keep in mind that it is packed full of minerals and nutrients. A rich source of calcium, iron, iodine, zinc, Vitamin A and cancer fighting Lignans.

My dear friend Diana and I have been making Real Food Dail y our nourishing stopover after our Sunday hikes. Founder and Chef, Ann Gentry has a scrumptious Sea Vegetable side. It's perfect paired with Steamed Toasted Millet & Quinoa and steamed leafy greens.

For lunch today I decided to recreate her masterpiece as a side to my Ginger-Lemongrass Steamed Salmon. I simmered both millet & quinoa together, steamed kale, sauteed arame & created a bright tart lemon ginger oil to drizzle over the top of it all!

Arame Saute
Serves 2-4

1/2 ounce dried arame
1 T toasted sesame oil
1 yellow onion, thinly sliced into half-moons
2 carrots, peeled & julienned
3 T tamari
1 T brown rice vinegar
1/8 C freshly squeezed lemon juice (1/2 a lemon)
1 scallion, green tips only, thinly sliced
small handful of cilantro, coarsley chopped
1 T toasted sesame seeds

Place the arame in a strainer and rinse well (pulling out any debris or sandy bits). Soak in a medium bowl of cool water for 10 minutes. Drain and set aside.

Meanwhile, fill a saute pan with the sesame oil and place over a medium flame. Saute the onions until tender and beginning to brown, about 6-10 minutes. Decrease the heat to medium-low and add the arame, carrots, tamari, brown rice vinegar and lemon juice, saute for 5 minutes. Shut off heat, toss with scallions, cilantro and toasted sesame seeds.

Serve as is or as a side with Ginger-Lemongrass Steamed Salmon drizzled with Lemon Ginger Oil.

Ginger-Lemongrass Steamed Salmon drizzled with Lemon Ginger Oil
2 Servings

12 ounces Wild Salmon
1/2 lime, thinly sliced
1/2" nub of ginger, thinly sliced
lemongrass stalk, thinly sliced
sprinkling of your favorite sea salt

I use a bamboo steamer, but any steamer will do. Bring a pot of water to a boil, making sure that the circumference of the steamer fits snugly over the top of the pot. Cover the bottom-center of the steamer with lime slices, ginger slices and lemongrass slices. Place the salmon over top and sprinkle with sea salt. Steam for 8-10 minutes or until cooked through.
Drizzle with Lemon Ginger Oil & serve with Arame Saute.

Lemon Ginger Oil
1T fresh ginger, minced
1/8 C fresh lemon juice, about 1/2 juicy lemon
1 t tamari
small handful of cilantro
1 scallion, green tips only
3 ounces (= 1/4C + 1/8C) extra virgin olive oil

Using a food processor. Combine all of the ingredients except for the evoo. Puree until smooth. With the processor running slowly pour in the extra virgin olive oil.
Drizzle over salmon or toss with steamed grains, even drizzle on the Arame Saute for more flavor!!

Nothing Naughty Going On Here

2009-01-29T14:16:00.000-08:00

Warm notes of bittersweet chocolate pair with bananas in this gluten & dairy free muffin. Both wholesome and naughty all in one bite! Loaded with wholegrains, fruit and bittersweet chocolate.

I've been experimenting with wholegrain baking, leaving out the typical inflammatory wheat flour and of course that shockingly sweet refined white sugar. For years, I've used organic evaporated natural cane juice and other wholesome sweeteners like pure maple syrup, raw honey and a bit of agave. Nothing creeps me out more than all of those agrochemicals concentrated inside the shockingly sweet white granules most of us grew up with!

It's just recently however that I seem to be getting the hang of incorporating the right combination of wholegrain flours to yield a delicate crumb, that won't have you craving wheat flour.

Don't get me wrong, I do love wheat, but everything in moderation. Afterall, I am Italian and can't go long without fresh pasta and traditional pizza!!

The great thing with wholegrain baking is really how satiated you feel after eating one serving.

Again, just a sneak peek of what's to come!

Calling All Superheros

2009-01-28T13:41:00.000-08:00

Packed full of greens, fish and beans. Superheros may not have the time to grill a tuna steak, so canned tuna is the perfect mighty ingredient.

A quick and healthful lunch for all those on-the-go. This salad takes minutes to toss together. Add what you like and take out what you're not crazy about, try adding broccoli florets, capers & sun-dried tomatoes.

Superhero Tuna Salad
Makes 4 Large Servings

1 can of tuna, spring water packed, low mercury
1 can of chickpeas, drained
2 celery stalks, thinly sliced
handful of kalamata olives, pitted and halved
handful of Italian parsley, chopped
2 scallions, green tips only, chopped
9 oz baby spinach
1/2 C grated Parmigiano, Pecorino Or Asiago

Lemon Vinaigrette
1/3 C lemon juice (1-2 lemons)
zest of 1 lemon
1 C extra virgin olive oil
sea salt & black pepper

In a large bowl toss together the tuna, chickpeas, celery, olives, parsley, scallions, baby spinach & cheese.

In a small bowl whisk together the lemon juice, zest and extra virgin olive oil. Season to taste.

Drizzle 1/2 of vinaigrette over the tuna salad and toss. If coated to your liking serve, if not add more lemon vinaigrette.

Enjoy with a thick slice of crusty whole-grain toast.

Sneak Peek

2009-01-27T13:14:00.000-08:00

Hooray! A gluten-free, dairy-free muffin that's light and dare I say airy!?! A moist crumb that would never be substituted for a doorstop. I've been testing a few recipes for my cookbook and I think I have a winner.

Ginger and Cloves cozy up with Teff and Real Pure Maple Syrup. These muffins are chock-full of Vitamins A & B, Potassium, Iron & that lovely antibacterial Lauric Acid.

So without giving away all of my secrets, here is a sneak peek of what's to come!

Oatmeal For Two

2009-01-24T12:37:00.000-08:00

We're finally experiencing a bit of winter weather. Drizzle and gray. The perfect weather for old-fashioned steaming bowls of oatmeal.

Plain is hearty, but it's always fun to dress it up a bit!

A dollop of coconut butter for wholesome sweetness.
A Sprinkling of toasted coconut and fresh blueberries. Banana slices, sauteed cinnamon apples, dried cranberries and toasted walnuts. Drizzle in honey or real maple syrup for those sweet tooth's!

Forbidden Rice Bowl

2009-01-23T14:11:00.000-08:00

Toasted walnuts tossed with an earthy blend of forbidden black rice and seared tofu. Drizzled with a gingery lime vinaigrette. This bowl is the perfect accompaniment to a soggy wet day. Bright notes of cilantro and lime cheer with an extra pinch of cayenne pepper. It's scrumptious just warm from the stove, room temperature or straight out of the fridge.

Forbidden Rice Bowl
Serves 4-6

15-16oz Extra Firm Tofu
3 C cooked Forbidde n Black Rice Or Wild Rice will do
1/2 C toasted walnut halves, chopped
handful of cilantro sprigs, chopped
2 scallions (green tips only), minced
juice from 1 lime & 1/2 the zest
2 T fresh ginger, peeled and grated
1/8 t cayenne pepper, adjust to your liking
pinch of sea salt
1 T honey
1/8 C brown rice vinegar
1/8 C tamari (wheat-free soy sauce)
1 T extra virgin olive oil
1 T walnut oil **(sesame oil or simply more evoo will work just as well)
1 shallot, minced

Drain the tofu and cut in half width-wise. Set the 2 pieces on a large plate, place 2 paper towels over each piece, place another plate over top and weigh down with a few heavy items like canned beans. Let drain for 10 minutes.

Meanwhile, toast your walnuts if necessary. Pop into a 350 degree F oven for 8-12 minutes, until fragrant and golden brown. Set aside to cool.

Gingery Lime Vinaigrette:
Using a food processor fitted with the metal blade attachment, combine the lime zest & juice, ginger, cayenne pepper, sea salt & honey, pulse until well mixed. Add the brown rice vinegar, tamari, and oils and process for about 1 minute. Add the minced shallots and set aside. **If you don't have a food processor, simply whisk everything together by hand.

Seared Tofu:
Uncover the tofu and drain out any excess liquid. Cut into 1X 1/2" strips. Lightly oil a non-stick saute pan and heat over a medium-high flame. Sear the tofu on both sides until golden brown, about 2 minutes per side.

Just before serving, gently toss all of the ingredients together in a large bowl.

Bon Appetit!

A Nourishing New Year!

2009-01-17T18:16:00.000-08:00

Simple, Real, & Earthy flavors are what I'm craving this New Year. Today I made a warming bowl of Lemongrass-Ginger Chicken broth & Soba. I found 100% Buckwheat noodles at my local market. Eden carries soba that's unlike many other brands, as this particular type has no wheat flour, only pure and hearty Buckwheat. The perfect partner to my Lemongrass-Ginger Chicken broth.

I kept it simple and seasoned it with a few drops of tamari and a handful of scallion tips. However, sometimes I love to add chilies, cilantro and kale. It's a soup that you can have your guests dress at the table. Set out bowls of fresh herbs, veggies, bean sprouts, sliced chili peppers, chili paste, fish sauce & tamari.

To a Creative & Nourishing New Year!

Lemongrass-Ginger Chicken Broth & Soba
Makes 4 Large Bowls

1 quart of Chicken Broth (preferably Homemade)
1 lemongrass stalk, cut into 4 large chunks
1/2" nub of ginger, washed & smashed
2 scallions, green tips only, minced
1 T tamari (only if you have unsalted Homemade Chicken broth, otherwise may not need, taste test first)
1- 8oz package of Soba noodles

Bring the chicken broth, lemongrass stalk pieces and smashed ginger nub to a boil, and turn down heat to a low-simmer for 8 minutes. Strain the broth and discard the ginger & lemongrass and season with tamari.
Meanwhile, cook the soba noodles according to the package directions. Typically boil in water for 6-8 minutes, then drain and rinse with cold water, set aside.
Divide the noodles into four bowls, cover with broth, sprinkle in the scallions and serve.