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10/29/2016 0 Comments Orange Infused Cranberry Sauce 12 oz or 2 cups fresh cranberries 1 large orange 1/2 cup sugar 1 cinnamon stick Yield: 1 cup Preparation time: 10 min Cooking time: 15 min Directions: - Peel and juice orange. Thinly slice orange peel. - Combine cranberries, sugar, cinnamon stick, orange peel and juice in a medium saucepan. - Bring to a boil and then simmer over medium heat about 15 minutes, stirring occasionally. - Cook until the sauce thickens. - Let it cool before serving. Notes: Use frozen cranberries instead of fresh ones. Optionally add toasted and chopped walnuts.
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10/28/2016 0 Comments Blackberry Cornmeal Cake 3 Tbs unsalted butter, melted, cooled 3/4 cup & 3 Tbs AP flour 3/4 cup yellow cornmeal 1 1/2 ts baking powder 1/2 ts salt 3 large eggs 3/4 cup sugar Zest of one lemon 1/2 ts vanilla extract 1/4 cup vegetable oil 1/2 cup buttermilk 3 Tbs honey 8 oz blackberries 8x8x2 baking pan Servings: 8-12 Preparation time: 20 min Baking time: 35-45 min Directions: - Preheat the oven to 350F. - In a medium bowl combine flour, cornmeal, baking powder, and salt. - In a large bowl whisk eggs, sugar, lemon zest, and vanilla. - Add oil and butter to the egg mixture and mix well with a spatula. - Stir in flour mixture, then buttermilk and honey. - Butter a baking pan. - Pour batter into baking pan and place blackberries over the cake. - Bake until browned about 35 minutes. - Cool on a wire rack and serve warm with any gelato. Adapted from bonappetit.com 10/23/2016 0 Comments Almond Cake 4 eggs 200 g sugar 175 g butter, melted 125 g cold water 1 ts baking powder 100 g white whole wheat flour 250 g almond flour 1/2 cup toasted slivered almonds Zest of 1 orange 8 oz fresh raspberries Glaze: 12 oz sweet orange marmalade 2 Tbs orange liquor or cognac, brandy, rum 7-inch springform pan Servings: 6-8 Preparation time: 20 min Baking time: 40-50 min Directions: - Preheat the oven to 350F. - With an electric mixer, beat the eggs and the sugar until smooth white foam, about 7 minutes on a medium speed. - Add orange zest, butter, water, baking powder, and whole wheat flour, stir gently with a spatula. - Mix in almond meal and almonds. - Grease and lightly flour the cake pan. - Pour the batter into a cake pan. - Bake until browned and the toothpick inserted in the center of the cake comes out clean. - Allow to cool for 15 minutes before glazing. - Take the cake out of the pan and place on a platter. - In a small saucepan heat the orange marmalade over high heat until melted. - Add liquor or brandy to the saucepan and cook everything for a couple of minutes. - Strain this liquid through a wire sieve to remove orange lumps. - Use half of the glaze to cover the cake and gently combine the rest with raspberries. - Arrange the glazed raspberries on top of the cake. Notes: Substitute the orange marmalade for the apricot jam. Use water or apple cider instead of any liquor. 10/21/2016 0 Comments French Green Lentil Ragout Soak green lentils for 30 min before cooking! 2 1/2 cups green lentils, rinsed, soaked 200 g bacon 1 medium shallot, diced 1 leek, only white part, sliced 2 large celery stalks, diced 1 Tbs fresh thyme leaves 1 bay leaf 6 oz baby spinach, chiffonade 1/2 cup heavy cream Salt, black pepper to taste Servings: 6 Preparation time: 20 min plus 30 min to soak green lentils Cooking time: 25-30 min Directions: - In a medium pan render bacon fat over medium to low heat. - Take the bacon out of the pan and set aside. - In a medium rondo pour 2 -3 Tbs of rendered fat and save or discard the rest. - Heat fat, if needed, and add shallot, leek, and celery and saute for 7 minutes. - Stir in thyme leaves and bay leaf. - Add rinsed green lentils and boiled water to cover these lentils. - Bring to a boil and turn down to a simmer. - Simmer under the lid for 15 minutes until lentils soft but not mushy. - Add spinach, mix well. Adjust seasonings. - Stir in heavy cream and mix again. - Return cooked bacon to the rondo and garnish with fresh thyme leaves. Note: Use olive oil instead of bacon.  1 head of cauliflower, trimmed, cut into florets 8 oz white mushrooms, sliced 1 yellow onion, diced 2 garlic cloves, minced 1 cup coconut or almond milk 1/2 cup cashews, toasted, not salted 2 Tbs olive oil 1 ts dried thyme leaves 1/2 bunch scallions, sliced Salt, black or red pepper to taste Servings: 4-6 Preparation time: 15 min Cooking time: 25-30 min Directions: - In a medium pot heat the olive oil and saute onion, garlic, mushrooms and thyme for 7 minutes. - Add cauliflower florets, salt, pepper and 5 cups of water. - Boil and turn to a simmer until cauliflower is tender, for 15 minutes. - Stir in 1/4 cup cashews and, using an immersion blender, puree the soup until smooth. - Add about 1 cup of almond milk and keep simmering for 5 more minutes. - Serve with sliced scallions and chopped cashews on top.  2 large sweet potatoes 1 egg 3 Tbs ricotta cheese (optional) 1/4 ts ground nutmeg Salt, black pepper to taste 1 cup AP flour (more for dusting) Sauce: 4 Tbs sour cream 1 Tbs Dijon mustard 1 ts capers 1 bunch dill, roughly chopped 3 sprigs mint (leaves) Ground black pepper NO SALT Servings: 4 Preparation time: 20 min Cooking time: 15 min plus roasting time Directions: - Preheat the oven to 400F. - Pierce sweet potatoes with a fork, place on a baking sheet, and roast until tender (about 40-60 min). - Cut in half and let it cool. - Scoop the sweet potato flesh into a medium bowl and mash. - Add an egg, nutmeg, salt, black pepper, ricotta cheese and mix well. - Gradually mix in flour. - Place this soft sweet potato dough onto floured surface and divide into equal balls. - Adding more flour if needed, form each ball into rope and cut into 1-1.5 inch pieces. - In a large pot boil salted water and cook gnocchi about 4-5 minutes, stirring gently. - Gnocchi are cooked after they rise to the surface. - Meanwhile, add to the blender all ingredients for the sauce and blend well. - Spoon the sauce onto serving plate and add cooked gnocchi. - Garnish with mint leaves. Notes: Use Idaho baking potatoes instead of sweet potatoes. Gnocchi can be frozen. Put the gnocchi in the freezer while they are still on a floured cutting board (tray) and freeze until they are solid, at least 1 hour. Then transfer the frozen pieces in a zipper-lock bag and store in the freezer for up to 2 months.  2 delicata squash, cut in half, deseeded 1/2 cup plain couscous 1 ts dried oregano 1/2 bunch scallions, sliced 2 sprigs mint, chopped 1/2 bunch cilantro, chopped 3/4 cup pomegranate seeds 1/2 cup pistachios, roughly chopped 2 Tbs pomegranate molasses (optional) Olive oil Salt, black pepper to taste Servings: 4 Preparation time: 20 min Cooking time: 25 min Directions: - Preheat the oven to 375F. - Season squash halves with salt and black pepper and drizzle with some olive oil. - Roast for 20 -25 minutes until tender. - Meanwhile, place couscous into the baking sheet and add dried oregano, salt, pepper, and 1 ts olive oil. Rub couscous between the fingers to mix spice, couscous, and oil. - Toast this couscous in the oven for 5-7 minutes until it begins to brown. - Transfer toasted couscous into a medium bowl, add boiled water (1:1, so we need 1/2 cup of hot water) and cover with plastic wrap for 15 minutes. - Combine scallions, mint, cilantro, pomegranate seeds, pistachios with cooked couscous. - Add 1-2 Tbs olive oil, season with salt and black pepper, if needed, and fluff everything with two forks. - Place roasted delicata squash onto the platter and spoon the couscous filling into each squash half. - Drizzle with pomegranate molasses. 10/14/2016 0 Comments Tortellini with Mushrooms and Sausage 1 pkg three-cheese tortellini 1 medium fennel bulb, peeled, thinly sliced 8 oz baby bella mushrooms, sliced 6 sweet Italian sausages, casings removed, crumbled 2 Tbs olive oil 4 garlic cloves, minced 1 Tbs fennel seeds 50 ml heavy cream 2 cups spinach, chiffonade 3 Tbs grated parmesan Salt, black pepper to taste Servings: 4-6 Preparation time: 15 min Cooking time: 30 min Directions: - In a large skillet heat the olive oil and saute sausages for 5 minutes. - Add garlic, fennel seeds and saute for 3 minutes. - Add fennel, mushrooms and cook for 15 minutes until tender. - Add heavy cream and cook for 5 more minutes. - Meanwhile, in a medium pot boil salted water and prepare tortellini. Drain. - Combine cooked tortellini and sausage mixture and stir in spinach and parmesan. - Toss gently. - Garnish with fennel fronds (leaves) and serve immediately. Adapted from bonappetit.com 10/14/2016 0 Comments Tomato Pepper Salsa 4 medium plum tomatoes, deseeded, diced 1 large red bell pepper, deseeded, diced 2 garlic cloves, minced 1/2 bunch of cilantro, chopped 1 ts lemon zest 2 ts fresh lemon juice 1/2 ts ground cumin 2 ts olive oil 1 ts sugar (optional) 1-2 drops Sriracha sauce Salt, black pepper to taste Servings: 4 Preparation time: 15 min Directions: - Combine all ingredients. - Cover with plastic wrap and let it sit in a fridge for 30 minutes. - Serve chilled.  1 medium butternut squash, deseeded, can be peeled 2-3 Tbs olive oil Salt, black pepper to season Pepitas, or pomegranate seeds, or sunflower seeds, or sliced almonds Basil leaves to garnish 1 medium to large eggplant 1/2 cup Greek yogurt (or labne) 2 ts olive oil 1 Tbs pomegranate molasses juice of 1 lemon 1/2 bunch of parsley, chopped 1 garlic clove, chopped Salt, black pepper to taste Servings: 4-6 Preparation time: 15-20 min Cooking time: 40 min Directions: - Preheat the oven to 400F. - Arrange the butternut squash wedges on a baking sheet, with the skin underneath, if they are not peeled. - Season with salt and pepper and brush with olive oil. - Roast for 30 minutes until tender and browned. - To serve, place the squash wedges on a platter, drizzle with some olive oil, and garnish with basil leaves and seeds. - For the dip, roast the whole eggplant for 15-20 minutes until tender. - Remove from the oven and cool slightly. - Cut the roasted eggplant in half and scoop out the flesh, discard the skin. - Drain the eggplant flesh for 10-15 minutes, using a small colander. - In a blender mix the eggplant flesh, yogurt, olive oil, pomegranate molasses, lemon juice, chopped parsley, chopped garlic, and salt and pepper until the mixture is smooth and creamy. - Place the dip into a bowl and pair with roasted squash wedges. Note: The butternut squash wedges and the eggplant can be roasted at the same time. Adapted from Ottolenghi |
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