5 foot gourmet

pantry staples ~ olive oil

2012-01-23T19:18:00.000-08:00

I couldn’t cook without olive oil. It is probably the single most important ingredient I use in my kitchen. It enhances the flavors of nearly all of my vegetable dishes and salads as well as soups, and even drizzled over pasta or fish.

Butter has its place in my cooking-lending richness and velvety smoothness to dishes, but more often than not I will reach for a bottle of olive oil that is always close at hand. It is of course better for you than butter, but as always taste to me is the most important thing, and there isn’t quite anything as lovely as a rich, fruity olive oil.

The first oils are extracted purely by cold press where neither heat nor chemicals are used in the extraction process; the oil is then allowed to settle and then filtered. Extra virgin olive oil is obtained from the first pressing of the olives. It can be robust with a round rich nutty or even grassy taste. Other varieties can be fruity, buttery or even spicy with a distinctive lingering peppery finish. Different varieties have their own unique flavor. The color can range from deep murky olive green to pale and golden and every shade in between. The price can also range from modest to extremely expensive.

I usually have two grades on hand; a less expensive, neutral flavored olive oil for cooking and I tend to save the best extra virgin olive oil for dishes that I feel showcase the virtues of a full flavored oil.

It’s good to try different olive oils to find those you like and fit within your budget. Look for labels indicating that the oil has been bottled on the estate on which the olives have been grown, hand-picked and pressed. This is usually a sign of a superior quality.

Although a good quality olive oil is expensive compared to other ingredients, there’s no comparing how it transforms the simplest foods.

Finally, olive oil should be treated with respect and care. It does not respond well to heat, light or when exposed to air all of which will cause it to oxidize.

Here are some of my favorite Olive Oils:

Olio Novello Olive Oil

Distinguished by its cloudy golden hue with a distinctive green tint, this “new” olive oil is cold-pressed from the first olives of the season. From the Lucero family, producers of olive oil for three generations, the unfiltered blend of 100% California-grown, hand-harvested Servillano, Mission and Manzanillo olives yields an oil rich and robust in flavor with a medium pungency. The finish is big and fruity with hints of apple and grass.

Ravida Organic Extra Virgin Olive Oil

This award-winning certified organic extra-virgin olive oil is produced by the Ravida family on their estate in Menfi, Sicily, from 300-year-old wild olive trees. Pressed within eight hours of hand picking, the distinctive blend of Sicilian olives brims with the flavor and aroma of green grass, tomato and almonds. It is cold-pressed from a blend of Cerasuola, Biancolilla and Nocellara olives hand harvested from 300-year-old groves.The unfiltered oil bursts with intense, fruity aromas and flavors of green grass, tomato and almonds.

Marques De Griñon Extra Virgin Olive Oil

This world-renowned olive oil represents the very finest that

Spain

has to offer. Exhibiting an intensely fresh aroma and complex fruity flavor, it hails from Dominio de Valdepusa, a family estate near Toledo dating back to the medieval 13th century. Led by pioneering winemaker Carlos Falcó, the estate crafts exceptional wines and olive oils using innovative technology. Marqués de Griñón Capilla del Fraile is a 100% estate-bottled extra-virgin olive oil from the Montes de Toledo region of

Spain

. It is cold-pressed from a blend of three olives - Arbequina, Picual and Manzilla within two hours of hand harvesting. Gleaming golden hue with very light grass-green tones. The aromas are exceptionally vivid and intense with reminiscences of green tomatoes, freshly mown grass, artichokes and green almonds. Smooth, fruity, complex flavor reveals a persistent finish dominated by a pleasant spiciness.

~Shannon

ingredients & the pantry

2012-01-17T15:33:00.000-08:00

To become a cook you only need a few essentials: an appetite, some ingredients, a kitchen to work in, a few tools and a little inspiration. The desire to eat good food is the motivation to become a good cook. By taking pleasure in the process of thinking about food, imagining how it might taste, the flavors and textures you want to achieve, reading books and recipes are a great start.

You do have to spend time in the kitchen before your own ideas come easily, when cooking becomes instinctive. Ideas on what to cook come from a thought process and from practice. One of the best places to start is with ingredients; they have always been my best source of inspiration.

First and foremost you have to have something to cook. One of the best places to look for the freshest most seasonal ingredients is from the farmers’ markets or markets that sell organic and locally grown foods. Go to the market with an open mind before you decide what to cook, see what’s there. Be open to what’s available. I have learned a lot from talking with the farmer’s and those working there. Ask questions like what variety is this? How was it grown? How do you cook it? How long is it in season?

When it’s not possible to frequent the farmers’ market and the supermarket is the only option, stick to the periphery of the store, where the fresh, unprocessed food is usually found and avoid the aisles upon aisles of processed food.

Ingredients for stocking a pantry I believe should vary with the season. For the winter pantry items such as:

Olive oil

Vinegars

Salt

Black peppercorns

spices

Dried and canned beans: cannellini, chickpeas, black, pinto

French green and brown lentils

Arborio and basmati rice

Faro

Quinoa

Assorted pasta

Couscous

Polenta

Dried mushrooms

Dried chilies

Canned whole San Marzano tomatoes

Anchovies

capers

Imported oil-packed tuna

Flours

Baking Powder and baking soda

Good chocolate

Vanilla

Wine

If your pantry is stocked with these ingredients, you can be secure in the knowledge that no matter what time it is, and no matter who shows up hungry on your doorstep, there will always be something to eat.

~Shannon

starting from scratch

2012-01-06T08:35:00.000-08:00

With the New Year upon us and all those resolutions listed out like a giant “To-Do” list, I thought that the idea of simplifying our lives in other areas could be helpful. Living more simply, but doing it well.

This will be the first in a series on starting from scratch, a review on the basics of simple food. We’ll cover things like how to choose fresh ingredients, stock a pantry and how to decide what to cook. There will be a focus on essential cooking techniques learning the whys and wherefores and simple model recipes. By learning some fundamental techniques by heart you then are free to enjoy the sheer pleasure of preparing and sharing simple food with your friends and family. Other topics covered will be how to eat seasonally, shop at farmers’ markets, and even plant a garden.

I’m convinced that the underlying principles of good cooking are the same everywhere. These principles have less to do with recipes and techniques than they do with gathering good ingredients, which is the essence of good cooking.

The foundation of this idea on getting back to basics is for us to bring the family back to the table. Where we can share life and reconnect. This to me is a huge part of what life is all about. The idea of simplifying what seems to be an increasingly complicated concept I believe will be a breath of fresh air. Living life simply and beautifully isn't a new idea, but it is one that deserves to be welcomed back home with open arms.

shannon

drinking chocolate and the new year

2011-12-31T16:56:00.000-08:00

So many creative pursuits demand a period of solitude for the germination of projects-writing, music-making, painting. It is in these moments of quiet, where creativity seems to take flight. For me it can be in the middle of the night, during a run or even snuggled under a blanket on the sofa with a cup of cocoa in hand.

These times are few and far between for me and I would imagine for most of us. But when they arrive they are like an old friend whose face brings satisfying warmth from deep within. Sometimes these moments of inspiration might not lead necessarily to a great work per se, maybe a new approach in business, a recipe or even dare I say…resolutions.

At this stage of my life, I’ve decided to approach resolutions as lists of To-Do’s and Not To-Do’s; this seems much more palatable and less constraining than resolutions. Truth be told, I’m afraid of resolutions. Afraid to fail I suppose. But lists on the other hand suggest an in-progress approach. I feel that if I am moving in the right direction, there is hope and I can be encouraged. Of course this implies that goals, plans and dreams were the starting point, and the list is a springboard from there.

If you need a little encouragement to get started, may I suggest a delicious cup of a deep, slightly spicy hot chocolate to get those creative juices flowing. This thick rich chocolate is warm and bittersweet and has a lingering heat from the pepper. This is the type of thing I crave this time of year-not just the indulgence itself but the experience of consuming it, the slowing down, and the savoring.

So as we are closing the chapter of 2011 and looking forward to a new year, I hope you are inspired to take on some new challenges and maybe even head into uncharted territory with courage and determination.

Happy New Year!

Shannon

Spicy Drinking Chocolate

Serves 1

8 oz. whole milk

5 Tbsp. shaved best quality chocolate (I prefer Valrhona 70%)

A pinch of cayenne

A pinch of cinnamon

Bring milk to the simmer over medium low heat. Add shaved chocolate and stir until dissolved. Add cayenne and cinnamon. Serve in a warm mug.

remembering...waffles

2011-11-29T11:33:00.000-08:00

I've been organizing some photos from a recent trip to Bruges, Belgium. It's like a place taken from out of a storybook, so beautiful. I think I was looking through the lens of my camera more than not. Bruges is known as the “Venice of the North” for its medieval monuments, bridges and romantic scenery. You can experience the city by taking a cruise through the canals, and discover secret gardens, picturesque bridges and wonderfully beautiful still lives.

Along the cobblestone streets in Bruges you can stop into anyone of the 49 chocolate boutiques (after all they are the world’s capital of chocolate)

or indulge in delicious yeast-raised waffles anytime of day sold by street vendors. Either plain, dipped in chocolate, topped with whipped cream or fruit they are a comfort I enjoyed if not once at least twice a day.

I think some waffles with a little chocolate might be just the ticket today.

Enjoy!

Shannon

Waffles with Chocolate

On a cold winter night (or anytime), indulge in this decadent dessert—homemade waffles dipped into rich chocolate.

For the waffles:

3 eggs, separated

1 3/4 cups buttermilk

1/2 cup vegetable oil

1 1/2 tsp. vanilla extract

1 3/4 cups all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/3 cup sugar

For the chocolate:

1 cup heavy cream

1 lb. chocolate chips

2 to 3 Tbs. flavored liqueur, such as kirsch, amaretto or orange liqueur (optional)

Directions:

To make the waffles, preheat a Belgian waffle maker on medium-high heat according to the manufacturer’s instructions. Preheat an oven to 200°F.

In a large bowl, whisk the egg yolks, then whisk in the buttermilk, oil and vanilla until blended. In another bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.

In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1 cup of the whites into the batter, then carefully fold in the remaining whites.

Pour about 1/3 cup batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crisp, about 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat with the remaining batter.

Meanwhile, make the chocolate fondue: Using the cream, fondue chips and liqueur, prepare the fondue according to the package instructions. Keep warm in a fondue pot.

Cut the waffles into quarters and serve with the chocolate fondue. Serves 4 to 6.

cookie swap

2011-11-03T20:19:00.000-07:00

Home

Homemade cookies. Few gifts are as thoughtful or as delicious, and nothing is as much fun to create.

The holidays are when we make those extra efforts-large and small to bring out the best.

When it comes to baking and entertaining we turn to traditional and favorite recipes, made with the very finest ingredients. Pure and intense, fresh and flavorful, these key ingredients are what make our efforts a delicious success in the kitchen.

This recipe is a home run for chocolate lovers, only the best Double-Dutch Cocoa (such a Perngotti or Valrhona) plus the addition of espresso powder makes this cookie a rich indulgence.

Join in with us on our holiday cookie swap. Share your favorite family holiday cookie recipe, post a picture or a link so we can all enjoy something new and tasty!

So here it is, one of my favorite chocolate cookie recipes. Talk about in your face, these Double-Dark Chocolate Mocha Drops are spiked with espresso, and loaded with chips. Let’s go!

Enjoy!

Shannon

Double-Dark Mocha Drops

1/2 cup melted butter

1/3 cup granulated sugar

1/4 cup light brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon espresso powder

1 large egg

1 teaspoon vanilla

1/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa

1 1/4 cups All purpose flour

2 cups chips: cappuccino, cinnamon, chocolate, or a mixture

Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

Combine the melted butter, sugars, baking soda, salt, and espresso powder in a mixing bowl.

Beat until the mixture is smooth.

Add the egg and vanilla, and again beat until thoroughly combined. The mixture will look a bit grainy; that's OK. Beat in the cocoa. Add the flour, beating slowly to combine. Add the chips, mixing until they're well-distributed.

Drop the dough by teaspoonfuls onto the prepared baking sheets. A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water. Space the cookies at least 1" apart.

Bake the cookies for 8 minutes; the cookies should seem barely done. If you attempt to pick an oven-hot cookie off the baking sheet, it'll fall apart. Allow the cookies to cool right on the baking sheet.

makes about 4 dozen

Paris, part 2

2011-07-27T19:17:00.000-07:00

After having our espresso and croissant at a local café near our hotel, my daughter and I discussed our plans for the day and knew that our first stop had to be the open-air green market in the 7ème Arrondissement at the lovely Marché Saxe-Breteuil, only a couple of minutes walk away.

There are no fewer than eighty greenmarkets in Paris, the vast majority of them are open-air markets (marchés volants, or roving markets) that operate two or three days a week, most of often in the morning.

But the Marché Saxe-Breteuil has to be one of the most appealing outdoor food markets in Paris. Set in an upscale residential neighborhood, the market is shaded by two rows of sycamore trees and the tall light poles with modern fixtures provide a bit of architectural glamour. The Eiffel tower is in view which adds to the pleasure.

On this particular morning, Paris was awakened by sunshine flooding down through the canopy of trees giving the whole market a golden glow.

As we negotiated our way from stall to stall I was overwhelmed by the mind-numbing assortment of produce

cheese, bread, meat, and seafood

not to mention the household goods. Personal clothing is abundant, flowers, toys, purses, wallets, and other leather goods known as maroquinerie (because they come from Morocco) are displayed as well as oriental carpets, fine lace tablecloths and quilts.

But of course for me, it was the food that captivated my attention, it was a sensory awakening. I felt a kind of camaraderie as I strolled from stall to stall watching the Parisians discussing with the vendors specific nuances of the what seemed like dozens upon dozens of artisanal cheeses displayed, sampling a little of this and a little of that.

I couldn’t believe the abundance of oysters piled high in baskets down a long table. There were plat or flat, and curved/crenellated types. They are numbered 1 through 5 to distinguish the largest (#1) from the smallest #5). A dozen #3’s will set you back as much as a dozen euros in a restaurant, though much less in the open-air market. The vendor seemed to be explaining the fine points of differences among fines de claires, speciales, and belons all from Marennes and Oléron on the Atlantic coast.

There are multiple charcuterie stands with sausages, prosciutto, even pig snouts, which attest to the French genius for finding culinary use for every part of the beast. In an adjacent stall, half a dozen varieties of mushrooms are laid out along with all the glorious greens: crinkly spinach, crisp peppery cresson and my favorite frisée.

Paris is a city over flowing with wonderful ingredients to cook with. If you are truly in love with food, you can be assured you will be in love with Paris. And if you are in love for beauty that runs deep through all genres, Paris will happily take you by the hand and accommodate you.

jouir de,

shannon

remembering Paris and Poilâne

2011-07-12T15:55:00.000-07:00

Whenever I'm asked what I love most about Paris, the reply is of course the food. More specifically, the boulangeries.

Admittedly not all bread in Paris is created equal, but there are those places that are off the charts. One place in particular is Poilâne. Poilâne is probably France’s most famous bakery, founded in 1932 on the chic rue du Cherche Midi.

The bakery welcomes you with beautifully crafted wrought iron door handles made into the shape of wheat sheaves and then as you enter you are overcome by the warm yeasty smell of freshly baked bread and pastries.

This bakery produces the most famous starter bread in the world simply called pain Poilâne or miche Poilâne. They have taken the most humble of ingredients, bread, salt and water and have elevated it to an art form. One of the things that make Poilâne’s bread so good is the traditional manufacturing process. They use stone-milled gray flour and Guérande salt. A slow natural fermentation process is used which is what helps the bread develop that deep, earthy flavor that is key, and then baked in wood-burning ovens.

The bread is formed into giant wheels, of which you can buy a half or quarter, and boasts a thick crust. The top is slashed with the signature “P” and the bottom is slightly charred to perfection. The moist, fragrant crumb begs for some creamy butter and fresh fruit preserves. Aside from this star item, the bakery also sells specialty breads that are baked with rye flour, raisins or Périgord walnuts.

The wooden slat shelves that support the loaves of bread wrap around the perimeter of the tiny shop. There are also Poilâne-endorsed accessories that make lovely gifts for the bread lover: embroidered aprons, bread bags, bread knives, bread boxes and homemade jams.

There are croissants that take you’re your breath away

as well as flans, apple tartlets, and pale blond butter cookies (which can be sampled from a basket at the register) are all for the taking.

Poilâne’s breads are so distinctive and delicious that loyal fans world wide clamor to have them shipped to far-flung locations. Fortunately, the bread’s crusty exterior and chewy interior lasts up to a week and renders it hardy enough for the voyage, just in case you won’t be able to make a little trip to Paris yourself, grâce à Dieu (thank goodness).

bonne mémoire.
shannon

debut

2011-04-24T22:30:00.000-07:00

For months now, I have been in a trial and error cycle, trying to get “the feel” for making artisinal bread, that intuitive understanding of how bread works. The process in making traditional artisinal bread does not lend itself naturally to a written recipe.

This labor of love has been born from a desire to create and enjoy a beautiful artisan loaf of bread that has a satisfying depth of flavor, a good crust, and a moist, supple crumb that is so difficult to find.

When I came across Chad Robertson’s book Tartine Bread, I was inspired. He has translated his method for making his amazing bread at home that is comparable to his bakery in San Francisco. In his book he has documented the process with detailed photographs and instructions for clarity.

The making of this bread requires a devotion to the use of natural leaven, often called sourdough. It begins with a culture that is created when flour and water are combined, and the microorganisms-wild yeasts and bacteria present in the flour, in the air, and on the baker’s hands-begin to ferment spontaneously. After fermentation begins, the baker “feeds” the culture regularly to “train” it into a lively and predictable starter. But this is a commitment easily entered into if you desire to enjoy bread that has a deep auburn crust that shatters between the teeth, giving way to a tender, pearlescent crumb.

So if you decide to jump on board and try your hand at creating some extraordinary bread, you have my support. Or if not, I would be happy to share a slice with you.

Enjoy!
Shannon

“It is written: ‘Man does not live on bread alone, but on every word that comes from the mouth of God.’ Matthew 4:4

creative domesticating

2011-03-21T11:29:00.000-07:00

I guess I didn’t think much of my recent project, of turning my refrigerator into a kind of art installation, until I walked in my kitchen a few days ago to find my house guest taking pictures of the fridge and emailing them to friends across the country. He said it was the most beautiful thing he’d ever seen (I had to wonder if he got out much).

I have to admit I was a little embarrassed, probably because apparently this isn’t normal.

But why not turn the fridge into an art installation; aren’t most people kind of embarrassed by what’s in their refrigerator? So why not thoughtfully arrange everything from the milk to the eggs into an atheistically pleasing way. The refrigerator is the perfect installation space, an illuminated box. By taking food from its packaging and transferring it to pretty glassware or vintage dishes it is given a place of prominence and is less likely to be pushed into some dark corner and forgotten. Lining shelves with textiles, hanging hooks to hold cured meats or using baskets to house cheese or fresh produce are all ways to create beauty out of the ordinary.

This exercise is great for rethinking the way we live, creating beautiful spaces that we interact with daily. The mundane household chores that can inspire provocative art.

Art can be found in a gallery or even a kitchen.

Enjoy!

Shannon

puppy love

2011-02-28T17:11:00.000-08:00

If you are a dog lover and want to give your furry friend a little doggie indulgence and puppy pampering then these healthful biscuits are the trick. These biscuits are appealing to fussy-eater dogs that use everyday wholesome ingredients you probably have on hand. Using a fifty-cent biscuit cutter and a little time (no need to work like a dog) you can be treating your puppy to a delicious all-natural oven baked snack that will not only delight but is so good he’ll be begging for more. It will definitely put the “wow” into bow wow.

Enjoy!

Shannon

Champs' Biscuits

1 cup uncooked oatmeal
1 tablespoon bouillon granules (beef, chicken or vegetable)
3/4 cups powdered milk
1 egg, beaten
1/3 c margarine
1 1/2 cups hot water
3/4 cups cornmeal

1 cup shredded cheddar cheese
3 cups whole wheat flour

Preheat oven to 325 F.

In a large bowl pour hot water over oatmeal, margarine, and bouillon granules: let stand 5 minutes.

Stir in powdered milk, cornmeal, cheddar cheese and egg. Add flour, 1/2 cup at a time, mixing well after each addition.

Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thickness. Cut into bone shapes and place on a greased baking sheet.

Bake for 50 minutes. Allow to cool and dry out until hard.

Makes approximately 1 3/4 pounds. Store in an airtight container

Storing Dog Treats
In general you should store dog treats the same way you would homemade people cookies. That being said, there are two main variables that determine storage time - the amount and type of fat in the recipe and your local weather conditions. If your recipe uses fats such as butter, or meat bits or juices then it will be more prone to rancidity than a recipe that uses some vegetable oil or shortening. Your treats may mold or spoil much faster in humid or very hot climates.
Refrigeration and Freezing - Refrigeration will prolong the life of more fragile dog treats. Make sure to store in a tightly sealed container or zip lock bag. You can also freeze most treats in zip lock freezer bags. Allow to thaw completely before use.

Champ was so excited about his biscuits!

3rd and Fairfax

2011-02-20T16:36:00.000-08:00

What began as a dirt lot for farmers to congregate and sell their fresh produce has now grown into a renowned dining paradise combining nostalgic charm for natives and tourists alike. L.A.’s Original Farmers’ Market is the place where visitors can experience authentic cuisines from around the world, enjoy old Hollywood stories and maybe even catch sight of a celebrity or two. Fresh produce, meats, seafood, cheeses and baked goods abound in this condensed area.

If you want to grab something for either breakfast, lunch, dinner or anything in between you can find it here. From Mexican to Middle Eastern to Brazilian and even good ol' American diner fare the Farmers' Market has something for everyone.

We hit the market at lunch time so we decided to try the famed Pampas Grill. It is a Brazilian barbecue joint that seems to always have a line at least 10 deep.

In the center of the restaurant, you’ll see a large mesquite barbecue, where the finest cuts of meat are simply prepared and spit-roasted to juicy perfection.

The food is priced per pound, customers select dishes they want as they walk along and pay by weight at the end.

The fried plantains, braised collard greens and black beans were the perfect choice with the succulent lamb for my lunch.

After lunch we headed over to stall 150, Monsieur Marcel’s Gourmet Market. Where carefully chosen imported fine foods and private label groceries are stocked to over flowing. You’ll find over twenty five varieties of extra-virgin olive oil, impressive wines, fine cheeses and top quality essentials such as black truffles, beluga caviar and hundred year-old balsamic vinegars.

After narrowing down our purchases which wasn’t easy, we finished up our afternoon with something sweet from Littlejohn’s English Toffee House, it was the perfect ending.

i won what?

2011-02-09T11:33:00.000-08:00

When Ally, a marketing coordinator for Condé Nast contacted me via email to say that I had won the Epicurious Farm Fresh Recipe Contest I was skeptical. My first thought was that this was some sort of “your name has been entered into a drawing” sort of thing or that it was a marketing promotion. And honestly, I didn’t even remember entering any contest for Epicurious. But after a little research sure enough it was legit. And the winning recipe was for my Rhubarb & Strawberry Crisp.

After a little back and forth communication with Ally, I thought for sure that this award would catapult me into some sort of rhubarb hall of fame…or that maybe Bobby Flay was going to fly to Orange County and personally hand me my check and with his camera crew in tow wanting to challenge me to a rhubarb crisp throw down.

Sadly, my check arrived with little pomp and circumstance. But my check did arrive none the less. And it is going into the fund for the “eating my way through Paris” this spring with my daughter. So for that I’m very grateful.

So just in case you’d like to make this Farm Fresh Recipe Challenge Winning Recipe here it is (drum roll please!)

Enjoy!
Shannon

Rhubarb & Strawberry Crisp

Serves 8

1 lb. rhubarb, sliced in 1 in. pieces

2 pints strawberries, hulled, sliced in half

Zest and juice from 3 blood oranges (or whatever oranges you have on hand)

¼ cup flour

¼ cup sugar

Topping:

1 stick butter, chilled, cubed

¾ cup all purpose flour

½ cup brown sugar

½ cup oats

Pinch of salt

¼ cup toasted hazelnuts, skins removed, chopped coarsely

Preheat oven to 350°. Grease an 8 x 11 baking dish and set aside. In a bowl combine sliced rhubarb, strawberries, zest and juice from the oranges, flour and sugar. Toss gently to incorporate flour and sugar throughout. Pour into prepared baking dish.

For the topping I like to use a food processor, but a pastry cutter, fork or even your fingers work as well. Combine chilled, cubed butter, with the flour, sugar and salt, pulse a few times until butter is the size of small peas. Add oatmeal and pulse once or twice, just enough to get it mixed through, but not chopped too small. Crumble mixture over the top of the strawberry rhubarb mixture. Top with the roasted hazelnuts and bake for 45 minutes until the top is browned nicely and the mixture is bubbling through the cracks.

Serve warm with freshly whipped cream or vanilla ice cream.

don't touch my pork belly!

2011-02-04T10:44:00.000-08:00

Confession. If you would have asked me maybe five years ago what Charcuterie was or even how to pronounce it, I couldn’t have said.

Who would have thought that in a relatively short period of time I would now be, dare I say, a little obsessed with the topic. To the point that when the mention of pork belly comes up I start clapping. Yes, clapping. Sadly I’m now one of “those” (whatever those are).

Just yesterday someone found out that I have a food blog and was asking me about it and what I’m working on now. They should have known better. I began on this dissertation with such animation, throwing terms around I figured everyone knows and was quite chagrined when they began to glaze over the conversation quickly diverted to something else..I think the weather. Am I the only one that gets so passionate about pork belly? Am I alone?

Well, in any case I am plunging head first into this meat adventure. And yes, if you come over you might just see meat hanging from a rope in the kitchen, curing. And no, 8 lbs. of pork belly hanging from a rope in the kitchen is not strange. Believe me when it is cured and ready to be eaten it will be all worth the raised eyebrows. I hope.

So today, thanks to Drew at The Meat House I am picking up my fresh pork belly that is flying in from a Quaker farm in South Dakota. The book Charcuterie by Michael Ruhlman and Brian Polcyn arrived yesterday. I am dangerously close to beginning my meat adventure.

I’m so excited!

Shannon

a year of meat...the challenge

2011-01-31T10:07:00.000-08:00

The blogoshpere is buzzing with a new contest/challenge for all those brave enough to jump on board and learn how to preserve meat, formally called Charcuterie pronounced shahr-koo-tuh-ree which is the art and science of making cooked meat preparations (preserving in salt), usually with a special emphasis on pork.

The challenge is aptly called "Charcutepalooza" quite a mouth full, but fun to say none the less. It is a group of maniacally dedicated food-bloggers across the world currently engaged in a 12-month charcuterie making, salting, curing, cooking and writing contest.

The co-creators of this challenge are Cathy Barrow (Mrs.Wheelbarrows Kitchen) and Kim Foster (The Yummy Mummy). The grand prize for the challenge is a trip to Paris from the folks at Trufflepig Travel. The winner will enjoy a week in Paris where you’ll be wined and dined, taken on guided tours of the markets, introduced to fromagieres, and truffle sellers.

The winner will also enjoy 5-days at the Kitchen at Camont in Gascony to sit under the tutelage of Kate Hill for one of her week long butchering classes. Learning about charcuterie where many say the craft was first perfected.

The numbers of bloggers (180 and counting) are signed on to tackle a recipe each month, from Michael Ruhlman and Brian Polcyn’s 2005 "Charcuterie:The Craft of Salting, Smoking and Curing" This is the book that Barrow chose as a reference guide for methodology and technique. But because of all of the crazy press this contest is getting Michael Ruhlman along with chef Bob del Grosso, a former instructor at the Culinary Institute of America have offered to come along side the challenge to help facilitate any questions or comments as they arise. As well as be two of the judges for the winner of the contest.

D'Artagnan, a specialty food purveyor has signed on to offer a special discount for the project participants through use of a secret promotional code sent out on the 15^th of each month. D’Artagnan is dedicated to procuring the best from small farms that support humane and sustainable farming practices and never use antibiotic or hormones.

The challenge for the month of February is pancetta or quanciale. If you would like to join in and try your hand at curing up some pork belly just pick up the book Charcuterie or go to Michael Ruhlmans' blog site and follow his recipe there. So with the Charcuterie book ordered and in transit from Amazon, the secret code acquired for D’Artagnan (Thanks Cathy!) on getting the discounts for the meat products I’m ready to get started. Pork belly here I come!

Better late than never.

Shannon

the green monster

2011-01-26T13:04:00.000-08:00

The market is bursting with citrus right now, saturated color in yellow, orange, and green. I can’t seem to help myself when I see these orbs piled high, I inevitably grab way too many thinking that I will incorporated them into something amazing. Most of the time, they end up just getting eaten out of hand, which isn’t all bad I suppose.

There is one citrus in particular that I had yet to try and that is the Pomelo. But what to do with this green monster is the question I always seem to ask.

So I did a little Pomelo research…

The Pomelo is native to Southeast Asia and is usually pale green to yellow when ripe. The flesh is very soft, thick and pudgy. And sometimes they look all bumpy…I guess that’s normal. It tastes like a sweet, mild grapefruit and has little, or none of the common grapefruits bitterness.

Ok then, sounds good.

I decided to make a simple salad of segmented Pomelos with butter lettuce, large chunks of avocado, cooked shrimp, drizzled with a simple dressing of shallots, cilantro, some of the juice from the Pomelo and olive oil. It was delicious!

So if you see this green monster in your local market and haven’t tried it yet…give it whirl. You won’t be disappointed!

Enjoy!

Shannon

Pomelo Salad with Shrimp and Avocado

Serves 2

1 head butter lettuce

1 Pomelo, segmented (reserve juice for the dressing)

1 lb. cooked shrimp

1 ripe avocado, peeled and sliced

1 Tbsp. chopped shallots

¼ cup chopped cilantro

2 Tbsp. champagne vinegar

¼ cup olive oil

Salt and Pepper

Lime for garnish

Extra cilantro leaves left whole for garnish

For dressing combine in a small bowl the chopped shallots with the reserved Pomelo juice, champagne vinegar and a dash of salt to help soften the shallots a bit. Begin to assemble the salad, first layering the butter lettuce (I like to keep the leaves whole) then adding the avocado, the cooked shrimp and the segmented Pomelo. Finish off the dressing by whisking in the olive oil and then tossing in the chopped cilantro. Taste for seasoning. Pour over the composed salad and garnish with lime and the reserved cilantro leaves.

the good juice

2011-01-13T09:19:00.000-08:00

I’m not sure what I like more…the look on my husbands face when I drink the “green juice” or the fact that I get a healthy bolt of energy after drinking a glass of freshly juiced fruits and vegetables. It’s probably both.

With an increased effort to take my nutritional intake up a notch I’ve invested in a top of the line juicer to help me achieve this goal. I use a Breville juicer to make a blend of spinach or kale, celery, cucumber, carrot, and some fruit- either pear, apple, pomegranate, plum, peach, or pineapple and a small piece of gingerroot for a spicy kick.

An efficient and well-designed juicer extracts all the liquid and nutrients from fruits and vegetables, peel and all. It couldn’t be easier. I also love the fact I can go through my refrigerator and use up all those leftover veggies before they cross over the “line” if you know what I mean.

But more than health, more than nutritional balance, more than even the time-saving benefits of a cleansing breakfast in a glass (or the look on my husbands face), the reason I love to juice everyday is because of my “inner budding scientist” and that “artist at heart”.

Juicing allows me to bring my own creative interpretation to nature’s bounty, to bring some order to the chaos of the fruit bowl and a little sense to the vegetables. Juicing lets me take A + B and make C. What’s more, there’s lots of noise, and things splash about, and different sizes and shapes go in and liquid comes out, it may be slushy or smooth or frothy and thick, and sometimes it’s sunset pink but other times deep crimson or vivid green.

There are few times in life when you can give such free rein to your inner artist and feel safe in the knowledge that the results will rarely be less than excellent or beneficial. What could be better?

Enjoy!

Shannon

Green Machine

This has become my favorite morning starter, but it changes depending on what I have on hand.

For 2 servings: Juice 1 unpeeled cucumber, 1 good handful of greens-spinach, kale, or Swiss chard, 1 apple, a celery stalk and a 1-inch piece of fresh ginger in an electric juicer. Divide between 2 glasses.

Suggested reading: Squeezed 250 juices, smoothies and spritzers by Jane Lawson

resolved

2011-01-01T06:31:00.000-08:00

“It is said that without the culinary arts the crudeness of reality would be unbearable.”

This is such a classic line from the movie Kate & Leopold, where Hugh Jackman portrays a gentleman from the 19^th century, who unexpectedly finds himself in 21^st century New York. He begins the discourse by sharing that where he comes from, “the meal is the result of reflection and study. Menus are prepared in advance. Timed to perfection.”

It all sounds lovely. But is it possible to truly live this way with our hectic schedules, where our alarms are set each day so that we can hit the ground running, trying to complete the “list” that never seems to end. I believe we can, it just takes planning. Food is a powerful vehicle that can transport us in some small way to a time and place to an atmosphere of life that seems fleeting at times.

Now that 2010 has been shown the door and 2011 is ushered in we all have a fresh start. Looking ahead, forgetting what is behind…setting that invisible bar to the next level.

This year I hope to take steps toward this idea in different areas of my life, to make the most of every opportunity in relationships, at work, at home, even in the kitchen.

This dish of Oysters with Champagne Granita is (in my opinion) the epitome of good food and the good life. The delicious simplicity of a freshly shucked oyster cannot be rivaled.

I love the briny, cold, creamy texture of oysters, but when topped with a frozen granita made from champagne it is taken to a whole different level.

So with the Don Perignon chilled and the oysters at the ready, I raise my glass to you and to the new year.

For last year’s words belong to last year’s language. And next year’s words await another voice. And to make an end is to make a beginning.~ T.S. Eliot

Cheers.

Shannon

Oysters with Champagne Granita

Inspired by Anne Burrell

2 cups Champagne or Prosecco

1/2 cup Champagne vinegar

1 shallot, finely chopped

1 tablespoon salt

1 tablespoon sugar

2 cups rock salt for plating (optional)

12 oysters, freshest and your favorite variety or a mix- whatever you like

Combine all of the ingredients, except the oysters, in a small saucepan and bring to a simmer over medium heat. Stir until all of the sugar and salt have dissolved.

Pour the mixture into a wide flat dish and put it in the freezer. As the mixture begins freeze, drag a fork through it to break up the ice crystals. Repeat this process every 15 minutes or so until the mixture is completely frozen. When done it will look like ice shards, kind of slushy but a bit more frozen.

Scrub the outside of the oysters to remove any sand and grit. If using, spread the rock salt out on a serving dish. Shuck the oysters and lay them on the rock salt. Top each oyster with the granita and serve immediately.

Suggested reading: Consider the Oyster by M.F.K. Fisher

change and a fried apple pie

2010-11-06T12:54:00.000-07:00

"No regrets." This is a phrase that goes through my head every time I have a big decision to make. Weighing the options of the path ahead with the inevitable choices of things left behind. This is especially difficult with regards to relationships. Because so much of our lives revolve around those we interact with day after day. There are those who inspire new ideas and stir passion within us. Some people “sharpen” us through their personalities, sometimes revealing positive or negative things about us.

Recently, with the acceptance of a new position in another company, I will no longer have the privilege of working with my fellow comrades whom I have grown to enjoy so much. In the nature of this workplace, where you hit the ground running, there is seldom time for leisure “talk”. Conversations are intermittent, like bullets shot out in passing, and since my workplace revolves around cooking, it is usually food related. There is never a day that goes by where ideas of new food combinations or recent culinary attempts good or bad are shared. Jules, a fellow blogger (and amazing photographer) is always trying something new and to my great enjoyment usually brings in a sample or two to try.

With the onset of fall the fragrance of mulled cider wafts throughout the workplace, and has sparked many a conversation about other possible uses for the mulling spices. Just the other day, our culinary director Rochelle came up with a spoon in her hand and told me to “open up”. It was an ice cream base that she had infused with the mulling spices, creating a delicious crème anglaise that perfumed my head with cinnamon, allspice and star anise. Lovely.

There are many more folks I will also miss and all have a special place in my heart. But the one whom I will look back on most and smile is my boss. Probably the best descriptor of him is from a line in the movie Forrest Gump. Forrest shares his moms’ idea of what life is likened: a “box of chocolates”. In that, from day to day “you never know what you’re going to get”. This has been my boss. At one moment he’s a hurricane, ranting about and the next breaking out into show tunes (he has a very good singing voice by the way). Working with him has caused my purchasing of antacid to go up dramatically. But truth be told, I will miss him terribly.

So as a new chapter is beginning and I have the day off. I think I will make some fried apple pies and a batch of Rochelle’s Spiced Vanilla Ice Cream to serve on the side. Reflecting on the experiences and joys I’m leaving, but also looking forward to the adventure ahead.

“Life is a journey along a bitter-sweet trail. Sorry you faced the delivery of a difficult message today; we are so excited you are joining our team! Together through hard work, sense of true purpose and fun, we will assure this decision is the best one.”

(A text I received from my new boss when I told her I officially gave my notice)

No regrets.

Shannon

Bourbon Fried Apple Pies

inspired by Sam Beall

Fried pies, also called half-moon pies or mule’s ears are a well loved southern favorite. Traditionally dried fruit, especially dried apples are used for the filling, but since it is the height of apple season using some unique heirloom varieties found at the farmers' market or even the reliable Granny Smith are a fine option in breaking tradition.

For best results, make the pies ahead of time and freeze them on a tray. They fry best when frozen.

1 Tbsp. unsalted butter

½ cup (packed) light brown sugar

½ tsp. ground cinnamon

½ tsp. vanilla

¼ cup Bourbon (optional)

4 tart apples, peeled and cut into 1-inch chunks

1 large egg

1 recipe sweet pastry dough (recipe below)

3 cups vegetable oil

Ice cream, for serving (optional)

In a medium skillet over medium heat combine the butter, sugar, and cinnamon. Boil for about 5 minutes, until very thick and caramelized. Remove from the heat and carefully stir in the Bourbon; the mixture may sputter. Return the pan to medium heat and cook, stirring, for another 3 minutes.

Add the apples and swirl the pan or stir gently to coat the apples with the liquid. Cook for 5 minutes more, or until the apples start to soften. Remove from the heat and let cool to room temperature; refrigerate if not using within an hour or two.

When you’re ready to assemble the pies, beat the egg and add a couple of tablespoons cold water together until smooth. Set aside. Strain the apple mixture through a fine-mesh strainer to remove the solids from the liquid. Set both aside in separate bowls.

On a floured surface, roll out a quarter of the dough to a thickness of 1/8 inch. With a 4-inch round cutter, cut out circles and transfer them to a parchment lined surface. Brush the circles all over with the egg wash. Spoon a tablespoon of the apple mixture and a little sauce onto the bottom half of each circle. Fold the top of each down to cover the filling, making half moon shapes. Using the tines of a fork or your fingers, press down on the edges to seal the pies. If the dough begins to get to soft, stick it in the refrigerator for a few minutes or so to firm up a bit.

Transfer them to a rimmed baking, still on the parchment, being careful that they don’t touch each other. Place the baking sheet in the freezer for 4 to 5 hours, until the pies are solidly frozen. Once frozen, the pies can either be cooked immediately or transferred to resealable plastic bags and kept frozen for a month.

When ready to serve the pies, place the oil in a large skillet and heat of high heat until a pinch of flour sprinkled into the oil immediately bubbles (but doesn’t spit) and begins to brown, or a deep-fry thermometer registers 350°F. Take the pies out of the freezer and fry a few at a time in the oil, turning them once, for about 5 minutes, until golden brown around the edges and the filling is heat through.

Remove with a slotted spoon and drain on paper towels. Repeat until all the pies are cooked. Serve them warm with scoops of ice cream on the side.

makes 16 to 18 pies, enough for 8 to 10 servings

Sweet Pastry

makes pastry for one 9-inch pie or one 10-inch tart

1 cup all-purpose flour

1 cup cake or pastry flour

½ cup confectioners’ sugar

¼ tsp. salt

8 Tbsp. (1 stick) unsalted butter, at room temperature

2 large eggs

1 large egg yolk

Place the all-purpose flour, cake flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the pieces of butter are the size of small peas. In a small bowl, whisk the eggs and yolk together; pour them over the flour mixture and pulse until the mixture forms large clumps.

Scoop the dough out of the processor onto a floured surface (I am really enjoying using a floured pastry cloth for rolling out dough); knead a few times, just until the dough is smooth. Form the dough into a disk and wrap in plastic. Refrigerate for a least 30 minutes, or up to 2 days; the dough can also be frozen for up to 6 months and defrosted overnight in the refrigerator prior to using.

Rochelle's Spiced Vanilla Ice Cream

makes 1 quart

3 cups heavy cream

2/3 cup sugar

1 vanilla bean, seeds scraped out

3 Tbsp. mulling spice mix put into a cheesecloth "purse"

Heat the cream, sugar, vanilla seeds and the mulling spice “purse” in a small saucepan only until the sugar is dissolved. Be sure not to let the mixture come to a boil. Once the sugar has dissolved, remove from heat and let set for about 20 minutes to allow the mulling spices to infuse the cream mixture. Stain into a bowl, cover, and chill very well. Freeze the mixture in an ice cream freezer according to the manufacturer’s direction. Spoon into a freezer container and allow to chill in the freezer for a few hours. Allow to soften before serving.

and the winner is...

2010-10-22T19:24:00.000-07:00

“It’s a pie!” “No, it’s a cake!” This was the argument I somehow got in the middle of when I asked the culinary director and her assistant at my workplace for the pumpkin cheesecake recipe that has been such a hit lately. They were getting into the process, what is in it that makes it a pie or for that matter a cake. I really don’t know what the final decision was, and honestly, I didn’t really care. Thankfully though, I did get the recipe and a disgustingly huge slice to take home for snacking on that night after work.

This pumpkin cheesecake has a gingersnap cookie crust that is so buttery, it just melts in your mouth. The filling has of course cream cheese (a boat load), pumpkin, some spices and a splash of bourbon, just because it sounds good. It is so creamy and delicious, and the pumpkin adds a beautiful color as well. The topping, which I think just makes this “pie” is the praline top. A pecan, brown sugar, butter mixture that is baked until bubbly, hardens as it cools and then is crumbled on top to give an extra texture and flavor bump. It is so good.

This recipe serves twelve, so invite the gang over, and call it whatever you want, they won’t care. They’ll just think you’re a rock star!

Enjoy!

Shannon

Pumpkin Pecan Cheesecake

from Bon Appetit

For praline
1/2 cup (packed) golden brown sugar
3 tablespoons unsalted butter
3/4 cup coarsely chopped pecans

For crust
2 cups gingersnap cookie crumbs (about 9 ounces)
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

For filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 large eggs
1 15-ounce can solid pack pumpkin
3 tablespoons bourbon
2 teaspoons vanilla extract

Make praline:

Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)

Make crust:

Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.

Make filling:

Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.

Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.

Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.

Serves 12

dig the fig

2010-10-01T17:38:00.000-07:00

Whether fresh or dried, figs have long been prized for their promise of sweetness. Of all fruits, figs contain the most sugar, which may explain why they have been honored for centuries as aphrodisiacs and symbols of abundance, understanding, and love. Versatility is a great descriptor of this fruit, whether baked, roasted, stewed, dipped or stuffed this fruit can take many forms and pairs well with sweet or savory dishes.

I’ve been playing around with some different recipes for fig jam and have come up with a deliciously sweet preserve that uses only tender, hand-harvested fruit picked at the peak of ripeness, a touch of citrus, a spicy kick from black peppercorns and then topped off with cognac. The result is an earthy sweet jam with a bright fruit character.

This is a natural to pair with an aged sheep’s milk cheese, spread over a roasted pork loin, poured on top of ice cream or even spooned over ricotta pancakes at breakfast.

No matter which culinary vehicle you choose to serve with this fig jam, it is well worth the effort.

Enjoy!
Shannon

Drunken Fig Jam
makes 3- ½ pints

2 lb. black mission figs, stemmed, cut into ½ inch pieces
zest and juice of 1 lemon
2 cups sugar
¼ cup Cognac or brandy
½ cup orange juice
1 tsp. black peppercorns placed in cheesecloth “purse”

Zest (yellow part only) and juice the lemon. Combine figs, zest, lemon juice, sugar, Cognac, orange juice and the “purse” of black peppercorns into a heavy large deep saucepan. Bring fig mixture to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced by half, stirring frequently and occasionally mashing mixture to crush the larger fig pieces, 30 to 35 minutes. Remove the peppercorn purse and take off the heat.

Ladle mixture into 3 ½ -pint sterilized glass canning jars, leaving ¼ -inch space at the top of the jars. Remove any air bubbles using a chopstick or skewer. Wipe jar threads and rims with a clean damp cloth. Cover with hot lids; apply screw bands. Process jars in a pot of boiling water for 10 minutes. Cool jars completely, store in a cool dark place up to 1 year.

the mothership of condiments

2010-09-28T17:31:00.000-07:00

It never occurred to me to make homemade ketchup. That is until I tried the one from Ramos House in San Juan Capistrano. Chef and owner John Q’s recipe is a secret, but is for sale, I think he charges about $8.00 a bottle, which, admittedly I have purchased. But for the sole purpose of trying to figure out what he puts in it. His deliciously nuanced ketchup is spicy, sweet and slightly smoky. I have made a few attempts and think I’ve finally come up with a pretty darn good version of my own. It starts with only the best vine ripened tomatoes cooked with some fresh chilies, ginger, and honey and then simmered with a bundle of spices to round out the flavor. It gets finished off with some apple cider vinegar to give it that subtle tang that we all know and love.

Given in old-fashioned, hinged-topped, clear glass bottles, this everyday pantry product is even more special when made from the really beautiful tomatoes found in the farmers’ markets right now. What a great way to preserve summer throughout the dark winter months until they make their appearance again next year.

Enjoy!
Shannon

Homemade Spicy Ketchup
makes about 3cups

Olive oil
5 lbs. red ripe tomatoes, coarsely chopped
1 large red onion, peeled and roughly chopped
2 celery stalks, chopped
A thumb-sized piece of ginger, peeled and roughly chopped
2 cloves garlic, peeled and chopped
3 small fresh red chilies, sliced
3 Tbsp. parsley, chopped
2 Tbsp. kosher salt
2 bay leaves
1 tsp. yellow mustard seed
1 tsp. allspice, whole
1 tsp. coriander seed, whole
1 tsp. black peppercorns
1 cinnamon stick
2 cloves
1/3 cup honey
2 Tbsp. apple cider vinegar

Put the vegetables, parsley, garlic and salt in a large pot.

Bring to a simmer over moderate heat, stirring occasionally. Adjust the heat to maintain a brisk simmer and cook until the tomatoes are soft, about 30 minutes. Pass the mixture through a food mill fitted with the fine disk and return the puree to the pot.

Put the bay leaves, mustard seeds, allspice, coriander, peppercorns, cinnamon stick, and cloves on a square of cheesecloth, and then tie with kitchen twine to make a spice bag.

Add to the pot with the honey. Simmer over moderate heat, stirring occasionally, until the mixture has reduced by half, about 1 hour. Remove the spice bag and add the vinegar. Continue to simmer, stirring as needed to prevent sticking until the mixture reaches the desired thickness or about 3cups.

Fill a canning kettle with enough water to cover 2 hinged flask style jars or 3 half pint jars. Bring to a boil. Wash the jars with hot, soapy water; rinse well, and keep upside down on a clean dish towel until you are ready to fill them. Put 3 new lids (never reuse lids) in a heatproof bowl and cover with boiling water, if you’re using the half pint jars.

Using a ladle and a funnel, and transfer the ketchup to the jars, leaving ½ inch headspace. Wipe rims clean with a damp paper towel. Top with the lids and secure tightly.

Place the jars on the preserving rack and lower it into the canning kettle. If the water doesn’t cover the jars, add boiling water from a tea kettle. Cover the canning kettle. After the water returns to a boil, boil for 15 minutes. With a jar lifter, transfer the jars to a rack and cool completely. Do not touch the jars again until they are completely cooled. If using the half pint jars you can confirm that a lid has sealed by pressing the center with your finger. If it gives, it has not sealed and the contents should be refrigerated and used within a week. Store sealed jars in a cool dark place for least two weeks before using. They will keep for up to 1 year before opening. Refrigerate after opening.

spread the love

2010-09-25T11:18:00.000-07:00

Gift giving is a tangible expression of care and love. For me a homemade food gift packed into tins, jars, boxes or cellophane bags tied with ribbon represents creative energy and time spent in the kitchen-a homemade hug. It’s a personal connection of sharing a homemade gift and wrapping it up in some special way that brings joy and delivers goodness and cheer.

I made a promise to myself after the holidays last year that I was going to get a good jump on my holiday gift giving projects. And to that end I have been canning and preserving quite a bit over that last few weeks.

Figs have been in abundance this season; I’ve made some fig jam laced with cognac, as well as a fig and balsamic conserve. Rainier and Bing cherries have been potted with rum and vanilla and with summer winding down the bargain-priced, end of season green tomatoes at the farmers’ market are so good when preserved and turned into green tomato chutney. Concord grapes have been slowly making their way into the markets lately and I have a recipe for a compote of Concord grapes and walnuts I’ve been wanting to try.

This is also a great time to grab the last of those vine ripened tomatoes and turn them into spicy tomato ketchup, and when preserved into a flask-style bottle paired with a homemade smoky BBQ rub it makes a delightful and incredibly useful gift for those friends who like to grill.

Over the next few weeks I thought I might share with you some of my favorite recipes old and new, as well as some tips, notes and packaging details with the hopes that you will enjoy creating these gifts for those you love. After all, giving a gift, especially a food gift comes from the heart.

Enjoy!
Shannon

as easy as pie

2010-09-01T17:01:00.000-07:00

What could be better than a picture perfect double-crusted pie, its rim crimped and decorated with the back of a fork, its top baked to a beautiful golden brown and a starburst-pattern in the center that has been stained from the luscious bubbling filling? The aroma of warm fruits that have been encased in a tender flaky dough baked to perfection is probably the dessert that is tops on my list. Although truth be told, I’ve been known to have pie for breakfast as well.

The secret to baking fruit pies in my opinion is the cooking of the filling on top of the range. This gives the opportunity to adjust the flavors before the pie goes into the oven-a good idea and a guarantee of success from pie to pie, no matter the sweetness, or lack thereof, of a particular batch of fruit. Right now at the farmers’ market plums are in season and are over flowing on the market tables. One of my favorites is the small sugar plum or the French Prune plum. It is a small variety that tastes best when it’s wrinkled, and has an aroma that makes you want to eat it. Paring these sweet, red fleshed stone fruits with a pint or two of blueberries is a match made in heaven. As with all pies and tarts you can play around with the filling. And, when you’re feeling ambitious, double or triple the recipe and bake or store in the freezer for a quick dessert that will make you look like a rock star!

Enjoy!
Shannon

Blueberry and Sugar Plum Pie
Makes 6 to 8 servings

The Filling:
3 cups fresh blueberries (about 1 ½ pints)
10 sugar plums, sliced
¾ cup sugar
1 ½ Tbsp. all-purpose flour
Large pinch of grated lemon zest
2 tsp. fresh lemon juice

Put half of the fruit in a medium saucepan, keeping the remaining fruit close at hand. Add the sugar, flour, and lemon zest and stir to mix. Bring the mixture to a soft boil over medium heat, stirring constantly. The fruits will release their juices and the liquid with thicken. Turn the mixture into a bowl and stir in the uncooked fruit. Taste spoonful, paying attention to the saucy liquid, and add lemon juice as needed. Cool the filling to room temperature.

The Crust:
½ recipe pastry dough from the toolbox
1 Tbsp. unsalted butter, cut into bits
1 large egg beaten with 1 Tbsp. cold water, for egg wash
Crystal or turbinado sugar for sprinkling

Lining the pie pan: Cut the dough in half and roll one half out on a lightly floured work surface into a circle about 11 inches across. Fit the crust into a 9-inch pie pan with 1-inch high sides. (Or you can use an 8-inch pie pan with 1 ½-inch high sides.) Allow excess dough to hang over the sides for the moment.

Roll the remaining piece of dough into a circle about 10 inches across. Place the pie pan in the center of the dough and, using the pan as a template, cut the bottom round of dough so that it is about ½ inch larger all around than the pan.

Filling the pie pan: Spoon the cooled filling into the pie shell and dot the top with the butter.

Top crust: Trim the overhanging dough to about ½ inch. Lift the rolled-out circle of dough onto the pie (I use my rolling pin to roll the dough onto it and then unroll on top of the pie) Align the edges of the top crust with the bottom crust. If necessary use a kitchen knife or scissor to trim any ragged edges.

Fold both layers of overhanging dough under to create a thick edge around the rim of the pan. Crimp the edges gently with a fork. Paint the crust with the egg wash and sprinkle with a little crystal or turbinado sugar.

Chilling the pie: Using the point of a thin knife, cut 4 to 6 slits in the crust and chill for about 20 minutes. At this point the pie can be frozen. Place it on a baking sheet and freeze until firm, then wrap airtight and freeze for up to a month. There’s no need to thaw the pie before baking, but you should apply another coat of egg wash and will have to bake the pie about 10 minutes longer.

Baking the pie: Position the rack in the center of the oven and preheat the oven to 375°F.

Place the pie on a parchment or silpat lined jelly-roll pan and bake for 40-50 minutes, until the crust is golden and the fruit is bubbling. Let cool for at least 30 minutes before you cut it so that the crusts top and bottom have a chance to set.

Storing: Pies are at their peak the day they’re made, but you can cover and chill leftovers for a day (if it lasts that long!)

kicking back and some farmer's cheese with stone fruit

2010-08-19T10:27:00.000-07:00

Waking up this morning with the knowledge that I had a day off I felt almost giddy and I began to make my list…

It begins with the morning ritual of a walk with my hubby and the dog and then off for coffee at a favorite local hangout.

After the legal addictive stimulant had done its handiwork, it was time to get serious. Should I finally crack open one of the many books that I’ve been meaning to get to or should I hit the beach? Or what about heading out to some of my favorite antique shops to find a lovely treasure that needs a new home? Gardening? Trying out that new recipe?

But after some thought I decided to text a good friend to see if she was up for lunch…thankfully for me she was.

Enjoying the relaxing outdoor atmosphere of my favorite local restaurant Ramos House, it was sheer bliss knowing that the most difficult thing ahead of me was deciding what to order from the menu.

I decided to start with the stone fruit with farmer’s cheese, a mix of peaches, plums and nectarines. It was the perfect start. Especially since stone fruits are at the peak of the season right now, and with the addition of some fresh mint and blueberries it couldn’t have been a better precursor to my savory main course.

But the thing that took it over the top for me was the farmer’s cheese. The delicate creaminess and slight tang were the perfect accompaniment for the fruit. This cheese has a very creamy mouth feel and can be used in many different applications that call for ricotta and it works beautifully in lasagna as well. It is a little difficult to find, although I’ve seen it in some specialty food stores, but it couldn’t be easier to make yourself.

The process starts by basically taking 1 gallon of whole milk and bringing it up just to the boiling point (190°) over medium heat. Stir occasionally to prevent the milk from scorching on the bottom of the pot.

When the milk begins to reach the 190° point, small bubbles will begin to appear at the edges, turn off the heat. Stir in about ¼ cup lemon juice into the milk and a pinch of salt, and the milk will curdle. You may need to wait 10 to 15 minutes for the curds to fully form.

Line a sieve or colander with 4 layers of cheesecloth, and pour the milk through the cloth to catch the curds. This may take a few hours, what is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator. This yields about 1 pound of cheese.

Enjoy!
Shannon

in the eye of the beholder

2010-08-14T09:33:00.000-07:00

I think we’ve been trained to think that anything ugly can’t be good. This is especially wrong when looking at figs. They have to be gushy, ugly and soft before they’re good.

Most figs we find in the grocery stores are picked too early; they need to ripen on the tree because they won’t ripen off of it. But growers who sell through farmers’ markets can pick their figs dead-ripe and count on finding customers who don’t care that the fruit’s not picture-perfect.

The harvesting of figs is not an easy task, and probably the main reason why they are a little pricey. Figs are brutal on workers’ hands because the stems “bleed” latex when it’s cut. The latex so irritates the cuticles and the area under the nails that the pickers have to tape their fingers like football players do. At night, workers soak their hands with medicinal herbs. Usually growers will maintain two crews so no one picks too many days in a row.

Look for figs that are very soft. Black Missions, the typical ones we find here in California are tear drop shaped with a thin purplish-black skin and a slightly reddish flesh, these taste best when they start to shrivel. The small round Kadota fig has a greenish yellow skin with a honey sweet flesh. When ripe they should have a drop of “honey” at the end. Avoid figs with any sign of mold.

Don’t store figs in plastic; they don’t like humidity. Refrigerate them in a paper bag, or better yet on a plate. They should keep a week.

Even though figs are delicious on their own, I have a favorite way to enjoy them for a simple appetizer or in-between meal nibble. Simply halve the figs and put a small knob of goat cheese on top of each one.

Drizzle with a touch of Balsamic Vinegar or Vincotto, then wrap in a thin layer of prosciutto. The tender sweetness of the fig with the tang and creaminess of the goat cheese pairs beautifully with the salty prosciutto.

Remember the season for these little beauties is short so enjoy them while you can!

Enjoy!
Shannon

a daughter's request

2010-07-31T13:19:00.000-07:00

The apple doesn’t seem to fall too far from the proverbial tree with regards to my daughter. I have to admit it gives me a certain pleasure when I see some of the similarities that we share. There are of course those characteristics that may not be so pleasing, and I find myself at those moments looking at my husband asking “what’s up with that?” He usually just smiles, and then I know. Ahh…yes, she gets’ that from me.

But for now, we will focus on the positive. My daughter who is getting ready to start her third year in college isn’t home quite as much anymore. But when she is and is needing to relax, she goes into the living room turns on the TV and finds one of the myriad of cooking shows that are saved on TIVO. Her favorite one is Barefoot Contessa. She loves Ina’s soothing voice, down to earth style and easy to follow recipes.

Recently she saw an episode in which Ina made a yogurt cheese and layered it with fruit and some additional flavors. It seemed so simple we didn’t even need to print up the recipe; we just decided to wing it.

In my version I made the yogurt cheese by draining a large container of plain yogurt in some cheese cloth that was folded over to make four layers.

I lined a strainer with the cheesecloth and set this over a bowl to let the liquid drain off overnight. In the morning there was about ½ cup of liquid in the bottom of the bowl and the yogurt was now much thicker in consistency. In Ina’s version she added some vanilla and a small amount of peach nectar. I decided to take the peach nectar (about 1 cup) and reduce it down in a saucepan until it was thick and syrupy, reduced to about ½ cup. Then adding the reduced peach nectar to the yogurt cheese until it was the consistency and flavor that I wanted. I added almost the whole amount of reduced nectar to the yogurt. To serve, layer the yogurt with some sliced toasted almonds, some sliced peaches and fresh raspberries and you have a wonderful way to start your day!

Enjoy!
Shannon

commander in cheese

2010-07-24T10:22:00.000-07:00

Roquefort is renowned throughout the world as the “King of Cheeses”. It was named after a village in the south of France and is infamous for its pungent smell and characteristic blue veins of mold.

The story behind the origins of Roquefort blue cheese has been romanticized in an old legend. It begins with a young shepherd who was minding his flock of sheep in the hills of Roquefort when he suddenly sighted a beautiful maiden in the distance. Determined to find her he left his dog to guard the sheep and hastily placed his lunch-bread and ewe’s milk curds in the nearby caves to keep cool. The shepherd was away for days, looking for his maiden. Unfortunately, he never found her. The shepherd, dejected, returned to his sheep tired and hungry. When he took his lunch out of the caves, he found that the bread and milk curds were moldy. His hesitation was brief due to his hunger. With some trepidation, the shepherd took a bite and was pleasantly surprised to find that his moldy lunch tasted so good! Roquefort was born.

Whether this story is true or not, the fact remains that Roquefort is delicious. True, it is an acquired taste, and many are thrown off by its strong smell. But this is a pity, because Roquefort’s moist and creamy texture is a delectable experience not to be missed.

If you are on the fence about this cheese, why not give this recipe a try. It is the classic paring of a sweet tender pear with the salty pungent cheese. Put together in a pastry shell and filled with a simple mixture of cream and eggs. This lovely tart is a perfect lunch dish or served for a light dinner.

Enjoy!
Shannon

Pear and Roquefort Tart
Serves 6

1 recipe for pastry
6 oz. Roquefort
1 ripe pear, peeled, cored, and sliced into small dice
2 eggs
1 cup cream
1 tsp. freshly grated nutmeg
Salt
Freshly ground pepper

After preparing your pastry dough following the link above, place one round of the uncooked pastry dough into a 10” tart shell with removable bottom.

Scatter prepared pear onto the pasty shell evenly. Then using your fingers break off small chunks of the Roquefort cheese and place in between the pear pieces.

In a small bowl beat the eggs lightly, add the cream, nutmeg and salt and pepper. Mix together well. Pour mixture over the pears and cheese. Bake in a 425° preheated oven until set. About 20 minutes. Serve warm or at room temperature.

preserving summer

2010-07-21T16:20:00.000-07:00

If you’re anything like me, I find that sometimes the simplest things can be so satisfying. Whether it’s a perfectly pulled shot of espresso poured over a creamy frothed cup of milk in the morning. A handful of fresh fruit, bursting with juice and flavor that can only come after it has finished its course abiding on the vine. Or maybe it’s a crusty loaf of bread that has been doused in extra virgin olive oil and rich sweet balsamic. These are definitely some of my simple “food” pleasures.

With summer now in full swing, produce seems to be overflowing at the farm stands. Berries are plump, lettuces are lush and green and the root vegetables that are showing up are tender and sweet. But more than that, it’s the tomatoes that seem to grab me. As soon as I walk up to my local farm stand I can smell that earthy sweet fragrance that only comes from a freshly picked tomato. They are displayed on large rustic wood tables almost flaunting themselves; they seem to take center stage. Large beefsteak, heirloom varieties that hit a wide spectrum of color from golden yellow to dark purple, even some bright green “zebra” tomatoes boasting their white stripes.

One way to take a little bit of summer and stash it away for later in the year is to take some of those fresh off the vine tomatoes that are at the peak of the season and roast them for those times during the “tomato wilderness”- the long dark time between locally grown tomatoes. For roasting I prefer the smaller roma style tomatoes, their meaty, firm flesh are just right for roasting low and slow.

Simply rinse the ripe plum tomatoes and lay out on a clean kitchen towel. Slice lengthwise and lay in a single layer on ridged cookie sheets. Drizzle with some extra virgin olive oil and a sprinkling of salt and pepper. Roast at 325° for about 1 ½ until the tomatoes have shriveled up a bit and are nicely caramelized. Once they come out of the oven drizzle with a little more olive oil and let cool. Once cool, put in freezer bags or other storage container with a bay leaf or two and seal tightly. These can be stored in the fridge for 1week or in the freezer up to a year.

These are a wonderful addition to sauces and stews, a topping for homemade pizza or even as a hors d’oeuvre served with some goat cheese on a toasted slice of baguette.

Enjoy!
Shannon

the journey

2010-07-02T17:13:00.000-07:00

fearlessness.
perseverance.
determination.
inspiration.
obsessions.
guilty pleasures.
and a love story.

These words could very well describe a new cinema production or be the “hook” on the back of a recently released novel on the shelves at the local bookstore. But in fact they are some of the titles and experiences I’ve had in my kitchen this past year.

This week marks the one year anniversay for the 5 foot gourmet. I’ve enjoyed this foray into the blogosphere. But probably even more, I’m pleased with what it has motivated me to do, with regards to cooking, recipe development, writing, photography and trying to figure out how to put an actual blog together (because I’m not very technical).

Looking back through the postings (all 92 of them) I saw that I tried some things that maybe, if I wasn’t blogging might just get put in the pile for “some day” or that I wouldn't have attempted at all.

I overcame my fear of the culinary torch, persevered in the making of quince paste and was determined (and probably a little insane) when I took on the challenge of National Blog Writing Month, posting everyday for the month of November.

Thankfully because there are so many wonderful resources available to us, I found inspiration on how to use passion fruit in cookies and a roulade.

I shared with you my obsession with squash blossoms

confessed my compulsiveness at the farmer's market,

as well as a few guilty pleasures.

I invited you along on some field trips throughout the year, revealed things I’m thankful for and even shared a love story.

This next year I’m hoping to explore some new methods of cooking and also to refine my skills in some of the classic techniques. I hope to synthesize the knowledge and proven wisdom from some of the great chefs past and present and hopefully apply it in a new way.

So I hope you’ll tag along on with me on this path…after all, it’s all about the journey.

Enjoy!
Shannon

time to relax

2010-06-26T14:07:00.000-07:00

A simple breakfast with a strong cup of coffee and time to sit and leisurely enjoy the morning, are times that probably most of us see ourselves enjoying but seldom have the chance to realize.

I’ve had some schedule changes in my life recently that have challenged those moments as well as countless others (including posting for this blog). But I am determined to carve out those quiet, re-building times that help me to energize for the busier times.

Eggs are the quintessential comfort food as well as quick and simple to prepare. And this recipe for herbed baked eggs is delicious and satisfying. With a touch of cream, a knob of butter and some freshly grated parmesan you can elevate eggs to glory.

The herbs for this dish can vary with what is in your garden or that you have on hand in the fridge. My garden right now is abundant with fragrantly woody rosemary, thyme and summer savory, the more delicate sister of winter savory. It is related to the mint family, the flavor is slightly peppery, as well as reminiscent of both mint and thyme. It has a wonderful affinity for tender young vegetables and I enjoy using this herb to flavor vinegar, which is a way to preserve that fresh, summery flavor at the height of the season.

So put on a fresh pot of coffee, crack a few eggs and take some time to relax.

I did.

Enjoy!
Shannon

Herbed Baked Eggs
inspired by Ina Garten

1 clove minced fresh garlic
2 Tbsp. minced fresh herbs. (I used rosemary, thyme and savory. Or parsley, tarragon and chives would work well also)
2 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, herbs and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven.

agra-dolce

2010-06-16T20:05:00.000-07:00

The idea of agra-dolce is essentially to try to achieve a balance between contrasting tastes-salty (or savory) and sweet. Where each ingredient will both compliment but also pull against the other as well, to create a harmony of flavors that both satisfy and excite the palate.

In my kitchen the principle of agra-dolce has its base in chutney’s, relishes and spicy-sweet tomato jam. Using ingredients such as maple syrup, honey or molasses and then contrasting it with soy sauce, vinegar, chile, or citrus is the perfect way to achieve this idea.

The recipe below is a perfect “in season” chutney. The base uses apricots which are at their peak right now. These golden orange fruits with velvety skin and flesh are smooth and sweet with an almost musky flavor, with a faint tartness that lies somewhere between a peach and a plum. The addition of sweet plump raisins, golden syrup and cider vinegar help to create that opposing flavor balance of agra-dolce.

This chutney would be a lovely accompaniment to a roast chicken or any pilaf made with aromatic rice such as basmati. It would also be a welcome addition on a cheese board, either with a creamy goat cheese or even a nutty Manchego.

Enjoy!
Shannon

Apricot-Raisin Chutney
Adapted from Living Magazine, June 2005

2 Tbsp. olive oil
½ small onion, finely chopped (about ½ cup)
1 pound apricots, pitted and roughly chopped
½ cup sugar
½ cup good quality honey or golden syrup
½ cup golden raisins
¼ cup apple cider vinegar

Heat oil in a medium skillet over medium heat until hot but not smoking. Add onion; cook, stirring frequently, until soft and translucent, about 4 minutes.

Transfer onion to a large saucepan. Add apricots, sugar, honey, raisins and vinegar. Cook over medium heat, stirring until thickened, about 25 minutes.

Pour chutney into a large bowl. Let cool completely. Serve at room temperature. Chutney can be refrigerated in an airtight container, up to 1 week.

makes 2 cups

welcome refreshment

2010-06-14T11:12:00.000-07:00

When citrus, herbs and other bright ingredients are added to an ordinary carafe of water, it is deliciously transformed.

We have all heard that we need eight glasses of water every day for health, but if you’re like me that can seem a little mundane. So why not mix it up a bit and raid the fridge for some inspiration.

For the citrus-rosemary water I used some slices of fresh ginger, added some large strips of orange zest and gently crushed a sprig of rosemary that I had in my garden. For the lime-cucumber water, try some slices of lime, cucumber ribbons and either some fresh mint or in my case some summer savory. Steep the ingredients in water and refrigerate for an hour to develop in flavor.

I think you’ll agree these simple additions will make those suggested eight glasses of water that we are supposed to drink a much more interesting and flavorful endeavor.

Enjoy!
Shannon

a perfect paring

2010-05-27T17:13:00.000-07:00

I’ve been reminiscing about my childhood. Being raised by two loving Grandparents, I have many fond memories of them and that little pink house that Grandpa had built. It’s interesting that food, even in its simplest form can bring back former days or moments, sometimes good and bad. Lately for me it has been rhubarb and strawberries.

Growing up in Idaho I remember when the spring days would get longer and the temperatures would begin to climb; produce from the garden began to increase. The garden was my Grandfathers pride and joy and probably a place of solace as well. He would bring in armfuls of greens, still warm from the sun with the smell of fresh soil still hugging at the roots. But what really got me excited was when it was time to harvest the rhubarb. It was a very short period during the spring when our few plantings of rhubarb would be ruby red and ready for harvest and the strawberries were heavy, bright red and sweet. This was the time for strawberry and rhubarb pie. And boy, did my Grandma know how to make a pie.

Like most Grandmothers there wasn’t a recipe only intuition and her hands that new the task well. I loved to watch her. We didn’t talk much when she was baking, but she would hum and I would kneel on the kitchen stool sneaking a berry or taking a leftover stalk of rhubarb and dip it into the sugar bowl. Grandma would scoop her coffee cup into the flour tin then into the sugar, giving the mix a turn with her hands. Adding the shortening and butter, (at what ratio I will never know) she would use her fingers to blend the ingredients. Then came the iced water drip by drip until it was the consistency she needed. When it was time to roll the dough the decks would be cleared and a toss of flour went onto the board, then the rolling pin was produced to finish the job. It all seemed so easy, and I relished the entertainment. But probably even more I enjoyed the results. The tender, flaky crust that encased the sweet tart blend of freshly harvested rhubarb and strawberries is a combination that cannot be improved upon.

If the prospect of baking a pie sends you running in the other direction, but you still want to enjoy the perfect paring of rhubarb and strawberry, try this recipe. It is a delightfully simple crisp with a hazelnut oatmeal top that is sure to please. Serve the crisp warm in bowls with freshly whipped cream or vanilla ice cream.

I think even Grandma would have liked it.

Enjoy!
Shannon

Rhubarb & Strawberry Crisp
Serves 8

1 lb. rhubarb, sliced in 1 in. pieces
2 pints strawberries, hulled, sliced in half
Zest and juice from 3 blood oranges (or whatever oranges you have on hand)
¼ cup flour
¼ cup sugar
Topping:
1 stick butter, chilled, cubed
¾ cup all purpose flour
½ cup brown sugar
½ cup oats
Pinch of salt
¼ cup toasted hazelnuts, skins removed, chopped coarsely

Preheat oven to 350°. Grease an 8 x 11 baking dish and set aside. In a bowl combine sliced rhubarb, strawberries, zest and juice from the oranges, flour and sugar. Toss gently to incorporate flour and sugar throughout. Pour into prepared baking dish.

For the topping I like to use a food processor, but a pastry cutter, fork or even your fingers work as well. Combine chilled, cubed butter, with the flour, sugar and salt, pulse a few times until butter is the size of small peas. Add oatmeal and pulse once or twice, just enough to get it mixed through, but not chopped too small. Crumble mixture over the top of the strawberry rhubarb mixture. Top with the roasted hazelnuts and bake for 45 minutes until the top is browned nicely and the mixture is bubbling through the cracks.

Serve warm with freshly whipped cream or vanilla ice cream.

as sweet as tupelo honey

2010-05-22T11:47:00.000-07:00

The fame of Tupelo honey didn’t necessarily happen with Van Morrison’s hit song back in 1971, where the songwriter declares “she’s as sweet as tupelo honey, just like honey from the bee”. Tupelo honey is famed on its own merit.

Tupelo honey is a uniquely delicious, top quality honey and is valued for its inability to granulate. It is one of the most expensive because it is the most expensive to produce. The honey comes from the tupelo gum tree that grows in flooded forest areas in Florida, Louisiana and Georgia. Care must be taken by the beekeepers to clean the combs at the right time so that when the white tupelo gum tree blossoms, only honey from these blossoms is collected. White tupelo honey is a prized sweet delicious light amber honey with a greenish hue. The delightful taste of pure white tupelo honey can be savored on hot buttered toast or for something a little out of the ordinary, incorporate it into a warm crème anglaise that has been infused with dried lavender to make lavender and honey ice cream.

This is a creamy unexpected treat that couldn’t be simpler or more delicious.

Enjoy!
Shannon

Lavender and Honey Ice Cream
makes 3 cups

2 cups heavy cream
1 cup whole milk
1 vanilla bean, split lengthways
½ cup tupelo honey
¼ cup dried lavender
6 egg yolks

Pour the cream and milk into a heavy bottomed pan and place over low heat. Scrape the vanilla seeds from the pod and add them to the creamy milk with the empty pod, along with the honey. Slowly, stirring to incorporate the honey, bring the mixture just below the boil. Remove from heat and stir in the dried lavender. Set aside to infuse for about 15 minutes.

In the meantime, beat the egg yolks with a whisk until the mixture becomes thick and pale yellow. Gently reheat the creamy milk mixture and pour on to the egg yolks, stirring with a whisk as you do so.

Strain through a fine mesh sieve back into the saucepan, removing the lavender. Place over the lowest possible heat. Stir gently and patiently until the custard thickens-this may take 10-15 minutes (don’t be tempted to increase the heat, or you’ll end up with scrambled eggs). It should be thick enough to lightly coat the back of a wooden spoon. Draw a finger along the back of the spoon-it should leave a clear trace.

Pour custard into a covered container and let chill in the refrigerator for at least an hour or overnight.

conquering fear with dessert

2010-05-11T17:28:00.000-07:00

The culinary blowtorch that I’ve had in my possession for quite a while now has, I must admit been somewhat of a frightening prospect. The thought of using it has seemed like a high risk adventure and yes, dangerous in the hands of a novice (which I am). But recently I stumbled upon a recipe for Caramelized Bananas in Puff Pastry and thought that this was going to be the dessert recipe that would help me conquer the fear of the blowtorch!

I’ve changed up the recipe a bit from the original, actually tossing the bananas in a mixture of butter, brown sugar and rum, making it a little bit more like Bananas Foster. The original recipe has the bananas which are tossed in sugar, then caramelized with the blowtorch. Either way you choose to go with the bananas, if you add some salted caramel and a scoop of vanilla ice cream to top it off you can’t go wrong.

I am happy to report that I successfully made the dessert (wolfed it down, for lunch actually) and didn’t burn the house down or singe my eyebrows. The only ones that received the torch were the butter and rum flavored bananas, and they seemed to love it!

Enjoy!
Shannon

Caramelized Bananas Drizzled Salted Caramel in Puff Pastry
inspired by Gourmet Traveller, Austrailian publication

Puff pastry, 1 sheet
1 egg yolk, for brushing

Caramelized bananas
3 bananas, chopped
1/4 cup (1/2 stick) unsalted butter
1/2 cup (packed) dark brown sugar
1/4 cup dark rum
1 teaspoon fresh lemon juice
Salted Caramel
Vanilla Ice Cream

Preheat oven to 400 cut four 4 inch rounds from pastry and place on a baking tray lined with parchment. Score part-way through pastry to form a 1 inch border, prick the center of the circle with a fork and brush all over with egg yolk. Freeze until firm (5 minutes) then bake until puffed and light golden (6-8 minutes). Remove from oven, detach the center top layers of puff pastry and discard. Return puff pastry to oven and bake until dark golden (6-8 minutes). Set aside.

Meanwhile, prepare caramelized bananas. Melt butter in large nonstick skillet over medium-high heat. Add brown sugar and stir until sugar begins to melt, bubble, and form thick mass, about 4 minutes. Add rum and lemon juice; simmer until mixture thickens slightly, about 3 minutes. Add bananas and cook until glazed with caramel, about 1 minute. Divide the bananas among the puff pastry circles and hit them with a blowtorch until bubbly and the coating hardens, forming a candied coating (if desired). Drizzle with salted caramel and top with vanilla ice cream. Serve hot with extra salted caramel.

serves 4

a thoughtful take on a simple pleasure

2010-05-09T16:31:00.000-07:00

I am so inspired by the literary prose of M.F.K. Fisher the legendary food writer of such books as Consider the Oyster, How to Cook a Wolf, and The Gastronomical Me. Fishers’ work is masterful; every word seems perfectly placed, like the musical notes in a score. Her muse is food and the enjoyment that surrounds it, and the way in which she shares those pleasures is a melody that seems to transport you to a happier time and place.

It makes me wonder, that in a time that is so busy, where pleasure seems complicated that we can, or are willing to slow down enough to enjoy the simple beauty to be found in life.

With all of the rambling I do in this blog for almost a year now, I’m not sure who even reads these words of mine, if anyone. I’m curious...dear reader are you a cook, a gourmand, or just a curious passerby? Are you inspired in the kitchen? Or do you simply need inspiration?

When someone finds out I enjoy cooking and even finds out I actually blog about it (which is sometimes a little embarrassing) I more times than not hear “Oh, I don’t cook.” After I hear this I always think, (but of course never say) “Do you eat?”

Or maybe I should ask “Do you eat well?”

My hope is that we will see our need for appreciation of the beauty, especially the simple beauty, to be found in life, amidst the confusion and turmoil that surrounds most of our lives. One simple way to achieve this, in my humble opinion is to carve out time each day to plan and create a meal for your family or just for yourself. Then take pause and a prayer if you will and give thanks.

Below is a recipe for Salted Dark Caramel Sauce, it is a quick delicious pleasure that can be a lovely flavoring for your favorite coffee drink, or simply drizzled over ice cream. I like to take the caramel to the brink of burning, until it is the color of an old penny. I love the deep intense flavor of a well colored caramel.

Enjoy!
Shannon

Salted Dark Caramel

1 cup heavy cream
1/2 vanilla bean, split in 1/2 lengthwise and seeds scraped
1 1/2 cups sugar
1/2 cup water
1 Tbsp. cold unsalted butter
1 Tbsp. sea salt

Place the heavy cream and vanilla bean and seeds in a small saucepan and bring to a simmer over medium heat. Remove the cream from the heat and let sit while making the caramel.

Whisk together the sugar and water in a medium non-reactive saucepan over high heat. Cook until dark golden brown, about 10 to 12 minutes. Remove the caramel from the heat and immediately add the cream slowly, stirring constantly with a wooden spoon. Return to the heat and cook until the mixture becomes smooth. Remove from the heat and stir in the butter and salt. Transfer to a bowl and serve immediately.

makes almost 2 cups

a little inspiration and some soup

2010-05-05T15:57:00.000-07:00

Garlic may be available year-round, but the season for young garlic is terribly short, only a few weeks in spring and early summer. At a recent jaunt to the farmers’ market I stumbled across a crate of these naked-looking new bulbs, soil still clinging to their roots and stalks. Their nearly skinless, barely formed cloves have a crunch similar to Granny Smith apples. These immature heads when harvested early are filled with a milky juice that is both pungent and sugary.

For the time-pressed cook, young garlic has a practical payoff: there is no need to remove the annoying raspy skins, as with mature garlic. You can slice and sauté an entire head like an onion, and the green parts of the young garlic are also edible. Young garlic is an excellent candidate for soups, roasting alongside meats and puréeing for mashed potatoes, aioli and the like.

Coming away from the market with new found inspiration as well as a bunch of beautiful young garlic, some spinach and a couple of potatoes, I rushed home and got cooking.

Enjoy!

Shannon

Young Garlic & Spinach Soup

serves 4-6

2 Tbsp. unsalted butter

3 young garlic bulbs with green stalks, bulbs cut into small dice, and green stalks sliced into 1 inch lengths*

2 russet potatoes, unpeeled, ½ inch dice

1 bunch spinach

1 quart chicken stock

¼ cup crème fraîche

½ tsp. freshly ground nutmeg

Salt and freshly ground pepper

Start by washing the spinach really well in several changes of water. Spinach tends to hold dirt on the leaves and stems. Rinse until the water runs clear. Set aside.

In a good sized soup pot melt the butter over low heat until it is softly foaming. Add the young garlic, stems and all and cook until softened and translucent, 5-8 minutes. Add potatoes to the garlic along with the stock and simmer, covered for 20 minutes until potatoes are tender. Take off the stove and add the spinach, stir in until wilted. Purée in small batches using a conventional blender (or you can use an immersion blender if you have one). If using a conventional blender use caution. The hot liquid can create pressure and burst out of the top. To insure against this, use a kitchen towel over the lid holding down firmly. Once puréed add back to the pot and heat gently. Whisk in crème fraîche, add freshly grated nutmeg and season with salt and pepper to taste.

Serve, garnished with chive blossoms if desired.

*If you have trouble finding the young garlic, a substitute of 1 bunch green onions and 3 cloves of garlic would be fine.

a bit peckish and a vacancy

2010-05-01T18:04:00.000-07:00

There are some days when I just don’t feel like cooking. I would rather be lollygagging around in the garden keeping up on what is blooming or in need of a little pruning. On one of those days I stumbled upon a hummingbird nest that had been vacated, and now the branch that supports that little work of love is proudly displayed in a glass of water by my kitchen window.

I was getting hungry after my foray in the garden and just not in a mood to make some big production in the kitchen.

While rummaging around in the pantry looking for something to satisfy I came upon some Carr’s wheat crackers. I also had a few dates hiding behind the pickle jar in the fridge and just enough French Brie in the cheese drawer to justifiably smear on a handful of the crackers.

It may sound like a quirky combination, but rest assured it was delicious. Brie when properly ripened and brought to room temperature is soft and creamy. The flavor is rich, and savory with a slightly salty note. Dates, with their extraordinary sweetness and chewy texture, when paired with the Brie make for a toothsome snack.

So even though the little nest I stumbled upon in my garden had been empty and deserted, my hunger is now satisfied by that tasty tidbit.

Now…what to make for dinner.

Enjoy!
Shannon

a little lunch and a word on labne

2010-04-29T19:27:00.000-07:00

I love the back-palate fieriness that radishes give. Pair that with some hard-cooked farm-fresh eggs, a bit of flaky sea salt and a simple toasted crostini smeared with some homemade Labne and you have a perfect breakfast, lunch or mid-day snack.

Labne is a cheese made from drained Greek style yogurt. It is a Middle Eastern favorite and very easy to make at home. It is delicious used as a spread and can be used as a substitute instead of butter.

When raw materials are this alluring, it just makes me smile.

Enjoy!
Shannon

Line a fine sieve with 2 layers of damp muslin, allowing the muslin to overhang. Combine thick natural yogurt, such as Greek-style yogurt, and a little salt in a bowl (this helps draw out the whey). Spoon into the muslin. Draw up the corners of the muslin to cover the yogurt mixture and knot securely. Thread a wooden spoon through the knot and place over a bowl to drain in the fridge for 2-3 days or until the yogurt is very thick. Labne can be stored in the refrigerator for up to one week.

up the coast, part 3

2010-04-23T10:58:00.000-07:00

Before making our way back home on the last day of our trip up the coast, we decided to stop into a local dining establishment for breakfast.

Big Sky Cafe has been a local favorite in San Luis Obispo as well as food critics from around the world, since 1994. It has had stellar reviews from such noted publications as the New York Times, the Wall Street Journal, Gourmet Magazine (back in ’08), and even Rachel Ray.

They specialize in using produce from local farms. A quote from the chef/owner Charles Myers was quoted in Gourmet Magazine as saying “Every year our local farm resources deepen and improve…we have an ever expanding palate of organic fruits and vegetables, farmstead cheeses, olive oils, and vintage vinegars to create our fresh market dishes daily.”

The décor of the restaurant is interesting. In that it seems to have this hippie/southwest motif. There are tie-dyed tapestries, a lot of wood paneling, with a bit of odd statuary thrown in for good measure. The desert landscape paintings that are placed around the dining room are lovely, my favorite being the one adjacent to the long hardwood bar.

When looking at the menu I knew I wanted to go beyond the typical omelet or bowl of fruit. This led me to three options the Red Flannel Turkey Hash with Basil-Parmesan glazed eggs, the Devil’s mess, or the Traditional New Mexican Pozole. Decisions, decisions.

I landed on the pozole. A spicy hominy stew with peppers, tomatillos, pumpkins seeds, cumin & cilantro with a poached egg on cornbread with queso fresco.

It was a good choice. So good in fact that since I’ve been home I have been trying to make my own version of pozole that might come somewhat close to theirs. I believe I have succeeded. The earthy dark pasilla chile, along with the fire roasted tomatoes and chicken stock make a soul satisfying broth. The creamy rich avocado and cheese add richness, and the crunch of the toasted pepitas rounds the soup beautifully.

If you want to make the Big Sky version the owner has a blog in which he posted the recipe (just love when they do that!) but it is pretty involved and a little time consuming. My version is much simpler and has its own merits. With or without the cornbread and poached egg this is a tasty breakfast, lunch or dinner.

Enjoy!

Shannon

Pozole my way

serves 4 to 6

3 large dried pasilla (negro) chile, stemmed and seeded

2 15-ounce cans diced tomatoes in juice (preferably fire-roasted)

2 Tbsp. vegetable oil or olive oil

1 medium white onion, roughly chopped

3 garlic cloves, peeled

1 ½ quarts chicken broth (preferably homemade)

1 Tbsp. dried epazote or Mexican oregano

1 Tbsp. cumin

3 15- ounce cans hominy, drained

8 ounces shredded cooked chicken or pork

½ cup toasted pepitas seeds

1 large ripe avocado, pitted, flesh scooped from the skin and cut into ½ cubes

1 cup queso fresco, crumbled

½ cup Mexican crema, sour cream or crème faîche for garnish

Cilantro leaves for garnish

Lime wedges, for serving

Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Break the chile into pieces and put in a blender jar along with the tomatoes with their juice. (A food processor will work, though it won’t completely puree the chile.)

Heat the oil in a medium (4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender with the tomato mixture. Process until smooth.

Return the pan to medium-high heat. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote, if using or Mexican oregano and cumin. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).

Just before serving, add the hominy, and chicken to the simmering broth. Divide the pepitas, avocado, cheese and cilantro between the serving bowls. When the hominy and chicken have warmed through, usually about 5 minutes, ladle the soup into the bowls. Garnish with crema. Pass the lime separately

up the coast, part 2

2010-04-18T06:44:00.000-07:00

After a tasty lunch of clam chowder at Splash Café we continued our journey up the central coast of California and took a turn inland toward the Edna Valley. I was taken back by the extensive agriculture and viticulture that is going on there. I learned that the Edna Valley, besides being beautiful is probably one of the best places for going the slightly finicky Pinot Noir grape.

The wine produced in this climate is significantly influenced by the nearby Pacific Ocean. Mornings are often cool and foggy, followed by sunny and warm afternoons. This valley region is subject to extremely long growing seasons and moderate temperatures, which allow the grapes to develop their distinctive varietals characteristics.

We spent the rest of the afternoon driving through the valley, ending up in San Luis Obispo where we had a delicious meal at Buono Tavola that serves northern Italian cuisine. The Tortelloni di zucca alla salvia e mascarpone was an amazing homemade tortelloni stuffed with pumpkin and ricotta cheese in a sage and mascarpone cheese sauce topped with toasted walnuts. The pasta that was so thin and tender it almost melted in my mouth. With my meal I enjoyed a superb 2007 Pinot Noir from Talley Vineyards that was probably one of the best I’ve tried. And for dessert I had the Torta Di Mele Alla Pia, a homemade country apple tart with a polenta crust and served with a cinnamon zabaglione. The apples were sliced paper thin and the polenta crust so flaky and delicate; it was the perfect end to the meal.

Enjoy!
Shannon

up the coast, part 1

2010-04-15T17:19:00.000-07:00

The hubby and I decided to take a couple days off from work and head up the coast to check out some property in the central coast area. We couldn’t have picked a better time; the weather was cool and clear after a small rain storm the previous day. We got an early start, picked up my caffeine fix and pushed through the L.A. stop and go. But since we were getting away, even the traffic couldn’t faze us. We had our trusty map (which ended up not being so trusty after all) and a list of some highly rated food spots as well as days and times of some local farmers markets in the area that we wanted to check out.

Our first stop was in Pismo Beach which boasts of white sandy beaches, a Monarch Butterfly Grove, hiking trails of beautiful beaches with tide pools, coves and caves. But of course those were not the priority, no I had in mind a tasty bread bowl filled with a rich, creamy clam chowder from Splash Cafe.

Splash is famous for their clam chowder and apparently their recipe has been sought after from publications such as Gourmet and Bon Appetit but to no avail. You can order their chowder online, but if you are driving through, it is worth the stop. When you order the chowder, getting it in the bread bowl is the only way to go. They cut out the center section of the sourdough boule, grill it up and serve along side the bread bowl for dipping. The chowder is thick and creamy with traces of potato and an underpinning of garlic. So good.

Since I’ve been back home, I have been thinking about the chowder, probably way too much. So I thought I would search out a recipe that might be a close match. This recipe from Restaurant Budd Bay Café in Olympia Washington is pretty darn close to Splash. So if heading to Splash Café in Pismo Beach isn’t in your upcoming plans making this recipe could be a way to visit Splash vicariously.

Enjoy!
Shannon

Smokey Clam Chowder
Bon Appétit December 1996 Restaurant: Budd Bay Cafe; Olympia, Washington

1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1/2 cup (1 stick) butter
3 celery stalks, chopped
1 medium onion, chopped
1/2 cup all purpose flour
6 8-ounce bottles clam juice
4 6 1/2-ounce cans chopped clams with juices
1 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 teaspoon chopped fresh marjoram or 1/4 teaspoon dried
1/2 teaspoon chopped fresh dill or 1/4 teaspoon dried dill weed
1/4 teaspoon powdered garlic
1/8 teaspoon liquid smoke*
2 cups whipping cream
1 cup whole milk
1 tsp. sherry for serving (optional)

Boil potatoes in large saucepan of salted water until just tender, about 6 minutes. Drain potatoes well.

Melt butter in heavy large pot over medium-high heat. Add celery and onion and sauté until onion is translucent, about 6 minutes. Add flour and stir 2 minutes. Gradually mix in clam juice. Simmer until beginning to thicken, stirring frequently, about 2 minutes. Add clams with juices, parsley, thyme, marjoram, dill, garlic, liquid smoke and potatoes. Simmer 5 minutes to blend flavors. Add cream and milk. Bring to simmer. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)

Optional: One ingredient that really makes this chowder exceptional is to pour about a teaspoon of cream sherry on to the top of the chowder right at serving. I prefer using Fino or Manzanilla which are both pale, straw colored. Both are excellent with seafood, mild cheese, fish or ham. The delicate crisp aroma and nutty flavor are a nice counter balance to the rich and creamy chowder.

*Liquid smoke is a smoke-flavored liquid seasoning available at specialty foods stores and many supermarkets.

a little fooling around

2010-04-12T06:37:00.000-07:00

The "fool" originated in England in the fifteenth or sixteenth century. It is a simple dessert that combines tart fruit with whipped cream. The British traditionally made this dessert with gooseberries, but in spring rhubarb is the perfect choice, with its bright, tart flavor. A very simple dessert to prepare, (dare I say that even a fool can make it), this recipe calls for cooking a compote and then folding in whipped cream.

For me this is just a really good excuse to eat a dish of whipped cream.

Enjoy!
Shannon

Rhubarb Fool
Adapted from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson

1 1/2 pounds rhubarb, trimmed and sliced 1/2 inch thick (about 4 cups or 1 pound prepped)
1/2 cup honey
Zest and juice of 1 orange
2 tablespoons finely chopped candied ginger
1/2 vanilla bean, split
Pinch of fine sea salt
3/4 cup heavy cream
1 tablespoon granulated sugar

To make the fool, put the rhubarb, honey, orange zest and juice, candied ginger, vanilla bean, and salt in a saucepan over medium heat. Stir to combine, then cover and cook, stirring every few minutes, for 10 minutes, until the mixture has come to a boil and the rhubarb has softened. Remove from the heat and allow to cool, then remove the vanilla bean. Transfer the compote to a bowl, and refrigerate, uncovered, for at least 30 minutes, until very cold.

Whip the cream and sugar until soft peaks form, either by hand or using an electric mixer on medium speed. Set aside 1/3 cup of the compote to garnish the dessert, then fold the remaining compote into the whipped cream. Spoon the fool into six 1/2-cup glasses and chill for 1 hour before serving topped with the remaining compote.

Storage: This fool is best served the day it is made, but any leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.

a nice rack

2010-04-11T22:30:00.000-07:00

This is probably one of the simplest most delicious dinner ideas that I’ve come across and has become a favorite dinner in my home as of late. A local grocer of mine frequently has a fresh New Zealand rack of lamb that is the perfect dinner for two.

I am of the mind to only season meat with some extra virgin olive oil and then pat it down good with some kosher salt and freshly ground pepper. When cooked properly there is nothing better.

I like to start the cooking with a smoking hot sauté pan that is oven safe. Set the oven to 425° and let it heat up before you get everything going. Then when the pan is ready, set the rack of lamb fat side down. Just let it sit until it gets a good sear, probably for 2-3 minutes at most. Then turn it over and put the pan into the oven to finish off. After approximately 12-15 minutes take it out, put onto a carving board and let it rest for another 10 minutes or so.

After it has rested you will have the most tender, beautifully crusted exterior with a lovely blush pink interior. I like to serve this with a salsa verde on the side with some simply roasted vegetables. It's the perfect dinner.

Enjoy!
Shannon

a day off and Keller's killer tartine

2010-04-07T18:18:00.000-07:00

Not to rub it in…but it was an absolutely beautiful day here in Southern California. Sunny skies and I believe we topped out at 80°. I played some tennis (not very well I might add), sat outside and got a little further along in my current read; Garlic and Sapphires, Ruth Reichl’s book on her life as a restaurant critic for the New York Times, and also decided to make a tuna sandwich for lunch. But not just “a tuna sandwich”; I made Thomas Keller’s’ Tuna Niçoise Tartine, which I adapted from a Bouchon Bakery recipe, and of course had to blog about it, because it is blog worthy.

It is made with a confit of garlic, which is amazingly sweet and creamy, so you won’t have to add as much oil and egg to the aïoli, the base for this little masterpiece. Use the best quality tuna packed in oil that you can find and top with hard-boiled eggs, butter lettuce, thinly sliced radishes and a few Niçoise olives scattered over the top and you have a killer sandwich for any day of the week, rain or shine.

Enjoy!
Shannon

Tuna Niçoise Tartine
adapted from Thomas Keller's recipe from Bouchon Bakery
4 thick slices whole grain or pain de campagne* , to serve
4 butter lettuce leaves, to serve
2 hard-boiled eggs, thinly sliced, to serve
3 radishes, thinly sliced, to serve
8 Niçoise olives, pitted, to serve
To serve: finely chopped chives, sweet paprika and extra-virgin olive oil

Confit garlic aïoli
3 garlic cloves, peeled
1 cup extra-virgin olive oil
2/3 cup canola oil
1 egg, room temperature
1 Tbsp. lemon juice, freshly squeezed

Tuna salad
2 tsp. finely chopped parsley
1 tsp. chives, finely chopped
1 tsp. each finely chopped cornichon, shallot and capers
1 tsp. lemon juice
1 can tuna pack in oil, drained

For confit garlic aïoli, combine garlic and ½ cup olive oil in a small saucepan, cook over low heat until garlic is soft (20-30 minutes). Strain (reserve garlic), combine garlic oil with canola oil and remaining olive oil, set aside. Process egg, lemon juice and reserved garlic in a small food processor or blender until smooth (1-2 minutes). With motor running, gradually add combined oils and process until thick and emulsified. Season to taste, adjust consistency with a little water if necessary, and set aside.

For tuna salad, combine 2-3 tablespoons garlic aïoli, herbs, cornichon, shallot, capers and lemon juice in a bowl. Add tuna and mix until just combined, season to taste.

To serve, spread two bread slices with a little garlic aïoli, top each with two lettuce leaves, layer with tuna salad, egg and radish slices. Garnish with olives, chives and paprika, drizzle with oil, top with remaining bread slices and serve immediately.

*Pain de campagne is a round French country-style loaf similar to sourdough. If unavailable substitute sourdough.

serves 2

alla primavera

2010-04-06T15:22:00.000-07:00

“Primavera” literally means first spring. Pasta primavera is an Italian-American dish that consists of pasta and fresh vegetables. Some recipes include chicken, sausage or shrimp, but the focus of primavera is the vegetables themselves. The dish is typically highlighted by light flavors, aromatic herbs and bright colors.

I have been eagerly awaiting the arrival of English peas and fava beans, (also known as broad beans) at my local farm stand. Finally on a recent outing I found them, a little mound of each just waiting for me, and thought they would make a lovely addition in a pasta primavera.

I decided on a simply cooked pasta, tossed with some fresh ricotta loosened by a little of the pasta cooking water. Topped with a sprinkling of freshly torn mint and green onions it made a wonderful spring luncheon dish that was perfect served at room temperature.

This kind of dish works well with a simple roasted chicken, or a small rack of lamb, and if the weather warm, this would be a wonderful meal savored outside.

Enjoy!
Shannon

Pasta Primavera
serves 4

1 pound fresh English peas, shelled
1 pound fresh fava beans, shelled (double podding*)
1 pound pasta (spaghetti or linguine)
1 cup ricotta cheese
½ cup freshly grated Parmesan
¼ cup mint, torn in pieces (plus more for garnish)
½ cup sliced spring onions
Olive oil
Salt & freshly ground pepper

Fill a large stockpot with water toss in some salt and bring to a boil; meanwhile prepare an ice bath. Place fava beans in a sieve, and lower into the water. Let water return to a boil, about 1 minute; blanch 1 minute more. Remove sieve from water, and place beans in ice bath. Transfer to a colander; drain. Peel and discard tough outer skins; set favas aside. Using same blanching water and sieve, blanch peas until just tender and bright green, 2 to 3 minutes. Remove sieve from water; transfer peas to ice bath. Transfer peas to a colander, drain and set aside.

Discard blanching water; fill stockpot with fresh water. Add some salt and bring to a boil. Add pasta and cook until al dente.

Meanwhile, combine ricotta, Parmesan, mint, and some salt and pepper to taste. Just before pasta has finished cooking, add 1 cup cooking water to ricotta mixture; stir to combine.

Drain pasta, and transfer to a serving bowl. Add a glug of olive oil and toss. Add ricotta, reserved fava beans, and peas. Toss to combine. Season with additional salt and pepper to taste, sprinkle with mint leaves and green onions; serve.

*Double podding fava beans may seem a bit tedious, but it transforms them from a tough, dull vegetable into tender beans that are beautiful to look at and a treat to eat.

a guilty pleasure

2010-03-28T17:27:00.000-07:00

In as much as I consider myself a pretty serious foodie, I have to admit that when my hubby offers to take me out for dinner what inevitably sounds the best is a killer blue cheese burger with some seriously skinny fries (not skinny in the low-fat sense just to clarify). And while that combo is hard to beat, for me it’s all about the fries. Yes the fries. I have made it a personal mission to locate the best places for these slim, salty jumbles of crunchy finger lickin’ good potatoes in Orange County.

On a recent outing to a favorite local dining spot, the hubby and I were working our way through a plate of these little lovelies. He looks over at me and says “I bet you could make these.”

Hmmm.

So after a little experimenting, I think I came up with a pretty darn good recipe. So good in fact, that after making up a batch, we ate almost the whole pile before the rest of dinner was plated. The trick for these is in the double frying. Fry the potatoes once to sort of get them going, take them out to drain. Raise the temperature and fry again. This insures that they come out perfectly crisp and cooked all the way through. Although a sprinkling of salt and pepper is perfectly fine for serving, I decided to make a Meyer Lemon Gremolata to serve on top. The fresh parsley, garlic and lemon zest mixed with the warm fries looks, smells and tastes great.

They were wicked good!

Enjoy!
Shannon

Wicked Good Fries with Meyer Lemon Gremolata
should serve 4 if your lucky

4 Russet Idaho Potatoes
Peanut oil for frying
salt & pepper

Meyer Lemon Gremolata

3 Tbsp. chopped parsley
3 Meyer lemons, zested
2 garlic cloves, finely chopped

To make the Gremolata, mix together the chopped parsley, grated Meyer Lemon zest and the finely chopped garlic cloves. Set aside until ready to serve.

Attach a candy thermometer to the side of large heavy deep pot (do not let tip touch bottom). Add enough peanut oil to pot to reach depth of 3 inches. Heat oil over medium heat to 300°F.

While the oil is coming up to temperature, peel the potatoes and cut lengthwise into 1/4-inch-thick slices, then cut lengthwise into 1/4-inch-wide strips. Toss into a large bowl with very cold water until ready to fry. When oil is up to temperature, take the potato strips out of the water and place on 2 large baking sheets lined with paper towels, pat dry with additional paper towels.

Working in batches, add potatoes to oil and cook until potatoes are just tender, stirring occasionally and maintaining heat at 300°F, about 3 minutes per batch. Transfer potatoes to 1 prepared baking sheet to drain. Heat same oil until temperature reaches 360°F to 365°F. Working in batches, add same fries to oil and cook until golden brown, maintaining temperature between 360°F and 365°F, about 2 minutes per batch. Transfer to second prepared baking sheet to drain. Transfer french fries to serving dish; sprinkle with salt and pepper and then top off with the Gremolata.

strawberry anticipation and a galette

2010-03-26T18:32:00.000-07:00

The strawberries in my garden are just beginning to show signs of life, but the ones at my farmers market are as good as they come; small, sweet, deeply flavored and red right through, none of that ice-white core that so many of them have in the market.

These berries are so tender and juicy that they are hard to beat just piled in a dish, so full that they tumble off the edge and eaten without any embellishment. This, I have to admit is how I usually enjoy them at this time of year.

I was craving something dessertish, and had some leftover pastry dough so I thought I'd make a simple, yet rustic galette using some of those little beauties. The sweetness of the berries paired with the rich, buttery pastry was a tasty combination and didn’t need much else. But…I thought better of it and made a sweetened mascarpone cream with some vanilla bean to give an additional layer of flavor.

I have to say, it was a good call.

Enjoy!
Shannon

Mascarpone Vanilla Cream
Makes 1 ½ cups

3/4 cup heavy cream
2 tablespoons sugar
3/4 cup mascarpone cheese
1 vanilla bean split lengthways, seeds removed

Using a whisk, blend together all of the ingredients until well combined. Cover with plastic wrap and refrigerate until ready to use.

Strawberry Galette
serves 6 to 8

1 recipe Pastry Dough from the toolbox

1 pound strawberries, hulled
1/4 cup plus 1 tablespoon sugar
2 teaspoons cornstarch
1 large egg yolk
1 tablespoon water
1 tablespoon cold unsalted butter, cut into small pieces

Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.

Make the galette: Cut strawberries lengthwise into 1/4-inch-thick slices. Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate for 15 minutes.

Whisk together yolk and water. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar. Dot berries with butter. Bake until crust is golden brown, 40 to 45 minutes.

Transfer to a serving plate. Serve warm with mascarpone vanilla cream

rhubarb

2010-03-23T16:18:00.000-07:00

“What do you do with this?” Is the typical question that I have been getting recently when purchasing these slender wildly crimson stalks.

The answer: pies, tarts or crumbles, but rhubarb is a great candidate for jam as well. It can be cooked as a compote and served over custard or ice cream, even layered in a trifle would be delicious. Quite often it is paired with other fruits such as strawberries, raspberries or apples to tame down the lively tartness.

I recently stumbled upon a recipe for rhubarb ice cream and just had to make it! I Began by making a simple vanilla custard or crème anglaise and then added the cooked rhubarb the last few minutes of churning. The result was beautiful, a soft pale pink with a subtle tartness that was hard to resist. The black flecks from the vanilla seeds dotted throughout added a lovely underpinning of flavor. Spooned into chilled bowls and served straight from the churning vessel was the best way to appreciate its wonderful distinctive quality.

A very simple method for cooking rhubarb is to cut it up into even pieces with a sharp knife. Lay in a heavy-based pot and sprinkle with sugar (one-quarter of the weight of rhubarb in sugar). Allow to sit for 5-10 minutes to draw out the moisture, then cook gently and stir until just soft. Depending on your rhubarb you may need a little water or you could substitute orange juice, Verjuice or a sweet wine. A little vanilla bean is a lovely addition, but I think you will really be amazed that the rhubarb flavor alone is all you need.

Enjoy!
Shannon

Rhubarb Ice Cream
inspired by Skye Gyngell

Ice cream base
crème anglaise (vanilla custard)

2 cups heavy cream
1 cup whole milk
1 vanilla bean, split lengthways
6 egg yolks, preferably organic free-range
½ cup sugar

Rhubarb

4 lbs. rhubarb
1 vanilla bean, split lengthways
½ cup sugar
½ cup to 1 cup Verjuice or water

Start by making the custard base for the ice cream following the method in the toolbox for crème anglaise. Set aside to cool.

Wash and trim the rhubarb, then cut into 1 inch chunks. Lay in a heavy-based pot and sprinkle with sugar. Scrape out the fine black seeds of the vanilla bean and put into the rhubarb mixture along with the bean itself. Allow to sit for 5-10 minutes to draw out the moisture, then add the ½ cup of the Verjuice or water and cook gently and stir until just soft, about 10 minutes or so. Add more Verjuice or water if necessary. The rhubarb should be soft, but not completely falling apart.

Remove rhubarb from heat and allow to cool. The rhubarb can be added to the ice cream base as is, or can be puréed slightly for a more smooth texture.

When ready to churn, pour the custard base into your ice cream maker and churn until thickened (about 20-25 minutes). Just before the ice cream sets, pour in the cool rhubarb and churn for another 10 minutes before serving.

Serves 10

welcome spring!

2010-03-20T17:08:00.000-07:00

The days are getting longer, the clocks are going forward and I can’t wait to get stuck into spring!

I am beginning to see the signs that spring’s wheels are in motion. The new lettuces, fresh tender peas, fava beans, rhubarb, and asparagus are appearing at my local farm stand. As well as those beautiful red strawberries, that are so juicy and sweet, they are just begging to be eaten.

I am a recent convert to the joys of fresh pasta and have been making up quite a few batches lately, experimenting with different ingredients and think with all of the wonderful spring bounty approaching a lovely pasta primavera will be on the menu.

Over the next few weeks I thought we would take the plunge into all that spring has to offer and put together some fantastic menu ideas for Easter: roasted leg of lamb…hot cross buns...lemon syllabub…rhubarb ice cream and more.

I am also curious to do some cooking with Verjuice. It is a sour juice extracted from unripe grapes. It lends a special flavor that seems to fall between light vinegar and a dry white wine.

I hope you will tag along and get inspired!

Enjoy!
Shannon

toolbox: stock

2010-03-14T12:37:00.000-07:00

The foundation for many soups is a broth or stock and is one of the first things you learn as a young chef. Stock is not only easy to make, it’s one of the few things I freeze so as to have the makings of a soup or risotto always at hand. A sufficiently rich and fragrant stock makes a wonderful soup all by itself or can be the base for a wide range of dishes. I use chicken stock in a lot of my cooking and find that the full flavor of a homemade stock cannot compare to a store bought product, especially when you might want to reduce the stock down to intensify the flavor. Some store bought versions when reduced can taste artificial and unpalatable.

At times, I have used a whole chicken to make stock, which may seem extravagant, but it produces a very sweet, fragrant full-bodied stock. After an hour of cooking you can lift the chicken out of the pot and remove the breasts and return the carcass to the pot. The poached breasts are delicately tender and delicious; they make a great meal, especially with a little salsa verde.

But more often than not, I use two free-range organic chickens, in which I take the breast meat as well as the leg and thigh portions off and freeze for later use. I take the remaining carcass with the wings, neck and back and roast for a time until they turn a lovely golden color. I find this brings a wonderful depth of flavor to the stock. I have come across many variations of making stock, some more complex than others. This is one method that I have come to rely upon that results in a beautifully rich, clear and fragrant stock.

Enjoy!
Shannon

Chicken Stock
makes 4 quarts

4-5 lbs. chicken bones, wings, neck and back
3 yellow onions (I leave the skins on)
6 carrots
3 ribs celery
a little olive oil
20 black peppercorns
4 bay leaves
small bunch of thyme
bunch of flat leaf parsley
4 quarts cold water

Preheat the oven to 350°. Lay the chicken pieces on a large baking tray and roast on the top rack of the oven for about 30 minutes until golden brown. Meanwhile, roughly chop the onions, carrots and celery and place in a large stockpot or saucepan. Add the tiniest amount of olive oil and sweat over a low heat until the vegetables soften slightly and start to release their flavors.

When the bones are nicely colored, add them to the vegetables along with the black peppercorns, bay leaves, thyme and parsley. Pour in the water and bring just to the boil. Immediately, turn the heat down to low and cook gently for 1 ½ hours, skimming the foam from the surface every now and then. It is very important that a stock does not boil, as this causes the impurities to be dragged back down into the stock rather than collect on the surface where they can be removed.

At the end of the cooking time, you should have a pure, clean tasting stock. Remove from the heat, and strain through a fine sieve. Use as required. If preparing ahead, cool and refrigerate for up to 3 days, or freeze until needed.

toolbox: crème anglaise

2010-03-10T11:22:00.000-08:00

Vanilla custard or Crème Anglaise is a staple for many desserts as well as breakfast specialties. It is a light pouring custard that can be used a dessert sauce, poured over cakes or fruits. The custard can be used for French toast or pain perdu and is the base for creamy ice cream or crème brûlée. It has a mild taste but a rich and thick vanilla flavor.

The custard in itself is not difficult to make, but it does require a fair amount of vigilance and care. The cream is made by whipping egg yolks and sugar together until the yolk is almost white and the batter forms pretty ribbons or until your arm gets tired (about 2 minutes), and then slowly adding hot milk, while whisking. The sauce is then cooked over low heat (otherwise the yolks will cook, resulting in scrambled eggs) and stirred constantly with a spoon until it is thick enough to coat the back of a spoon, and then removed from heat. If the sauce reaches to high a temperature, it will curdle. Then you are back to square one.

This sauce is easy to do and should definitely be in anyone's 'toolbox'.

Enjoy!

Shannon

Crème Anglaise (vanilla custard)
makes 3 cups

2 cups heavy cream
1 cup whole milk
1 vanilla bean, split lengthways
6 egg yolks, preferably organic free-range
½ cup sugar

Pour the cream and milk into a heavy bottomed pan and place over low heat. Scrape the vanilla seeds from the pod and add them to the creamy milk with the empty pod. Slowly bring to just below the boil, remove from heat and set aside to infuse for about 15 minutes.

In the meantime, beat the egg yolks and sugar together in a mixing bowl with a whisk until the mixture becomes thicker and paler. Gently reheat the creamy milk and pour on to the egg yolk mixture, stirring with the whisk as you do so.

Return the custard to the saucepan and place over the lowest possible heat. Stir gently and patiently until the custard thickens-this may take 10-15 minutes (don’t be tempted to increase the heat, or you’ll have scrambled eggs). It should be thick enough to lightly coat the back of a wooden spoon. Draw finger along the back of the spoon-it should leave a clear trace.

As soon as the custard thickens, remove from the heat, pour into a bowl and allow to cool. Don’t leave it in the saucepan, as the heat of the pan will continue to cook the custard. Once cooled, the custard is ready to use or can be stored in the refrigerator. Sauce will keep for 4 days.

toolbox: béchamel

2010-03-07T13:20:00.000-08:00

“Sauces” according to the maven of cookery Julia Child, “are the splendor and glory of French cooking”.

One of the sauces that I have in my toolbox and turn to most often is the traditional White Sauce or Béchamel. This basic sauce is referred to as the “Mother of Sauces” for it is the base for a roster of other sauces. It takes about 5 minutes to make, and can be used as is, or can be built upon with the addition other enrichments.

Béchamel is traditionally made by whisking scalded milk gradually into a white flour butter roux (equal parts butter and flour). I use this basic sauce as a layer within my Lasagna Bolognaise, or as the base for cream soups, and soufflés. With the simple addition of some nutmeg and white cheddar it becomes the vehicle that turns ordinary elbow macaroni into Mac n’ Cheese bliss.

So if this sauce isn’t in your ‘toolbox’ yet you might consider adding it, for as Julia says “It would be hard for the everyday cook to get along without these good simple sauces”.

Enjoy!
Shannon

Sauce Béchamel (White Sauce)
Adapted from Julia Childs' Mastering the Art of French Cooking

2 Tbsp. butter
3 Tbsp. flour
2 cups milk, heated to the boil in a small saucepan

In a saucepan melt the butter over low heat. Blend in the flour, and cook slowly, stirring, until the butter and flour froth together for 2 minutes without coloring. This is now a white roux.

Remove roux from heat, and pour in the hot milk all the while beating vigorously with a wire whisk to blend the milk and roux together. Set the saucepan over moderately high heat and stir with a wire whisk until the sauce comes to the boil. Boil for 1 minute, stirring.

Remove from heat, and beat in salt and pepper to taste. Sauce is now ready to be used as is or can have other final flavorings or ingredients added to it.

If not used immediately, float a thin film of milk or melted butter on top to prevent a skin from forming on its surface. Set aside uncovered, keep it hot over simmering water, refrigerate, or freeze it.

makes 2 cups

toolbox: pastry

2010-03-03T18:44:00.000-08:00

For years I’ve heard the phrase “it’s as easy as pie” and thought “okay, clearly you have never made one”.

Why is the idea of making basic pastry dough daunt even the most cool, calm and collected types? Making them so nervous at even the thought of tackling a pie crust?

Well, if this is you then you never need fear pastry again. I have found a wonderful recipe for pastry dough, which is flaky, flavorful, and tender. It is also strong enough to be rolled out and molded into a free-form shape or a galette. You can use this dough to make any kind of pie or tart, sweet or savory, plain or fancy. By adding a little sugar and vanilla you have a beautiful pâte sucrée or sweet pastry. Throw in some thyme, lemon zest and grated parmesan and you have the base for a savory tart. Once you have mastered this recipe you can let your creative juice flow and create wonderful crusts for so many recipes.

I have made this recipe by hand with a pastry cutter, but have also found the food processor works great as well. This recipe is large and can be cut in half or even quartered, but since the dough can be frozen for up to a month, it’s practical to make the full batch. You can freeze the dough disks, rolled out in circles, or already fitted into pie pans or tart molds, ready to go into the oven-without thawing-when you’re in a crunch for a crust.

Enjoy!
Shannon

Pastry
recipe adapted from Leslie Mackie

5 ¼ cups all purpose flour
1 Tbsp. kosher salt
1 ½ sticks (6 ounces) cold unsalted butter, cut into small pieces
1 ¾ cups (11 ounces) solid vegetable shortening, chilled
1 cup ice water

To make the dough by hand, mix the flour and salt together in a large bowl. Add the butter and using a pastry blender (or your fingers); cut it into the flour until the mixture looks like coarse crumbs. Be patient-this take a while. Break up the shortening and add it in bits to the bowl. Still working with the pastry blender, cut in the shortening until the mixture has small clumps and curds. Switch to a wooden spoon and add the ice water, stirring to incorporate it. Turn the dough out onto a work surface and fold it over on itself a few times-don’t get carried away. The dough will be soft, but it will firm up in the refrigerator.

To make the dough in a food processor, start with very cold ingredients and take care not to overwork them. Place dry ingredients in the food processor fitted with a metal blade and pulse just to mix. Take the top off, scatter the chilled cubed butter and shortening over the flour, cover, and pulse again, working only until the fats are cut in and the mixture resembles slightly moist cornmeal. Add a little of the liquid and pulse a few times, then add more liquid and pulse again. Continue until the mixture has curds and clumps and sticks together when pressed between your fingers. Don’t process until the dough forms a ball that rides the blade-that’s overdoing it.

Chilling the dough; divided dough into quarters, wrap in plastic and refrigerate for at least 20 minutes, any longer and it’s too difficult to roll out.

Storing; the dough can be kept in the refrigerator for up to 5 days or frozen for 1 month. Defrost, still wrapped in the refrigerator.

Makes enough dough for four 9- to 10-inch tarts or open-faced pies or 2 double-crusted pies.

my toolbox

2010-03-03T17:24:00.000-08:00

A toolbox in the kitchen is basically the ‘nuts and bolts’ of cooking. These are the building blocks of the cooks’ repertoire, the recipes upon which hundreds of dishes are based. As the seasons’ change and new ingredients present themselves, it is the toolbox I turn to for inspiration. The idea is too take one recipe or technique and master it, so then you have the freedom to take it with you through the seasons.

I thought I would take the next couple of weeks and share with you some of my favorite toolbox recipes that are tried and true. From infused oils, vinaigrettes, spice mixes, and stock.

We’ll cover the sweet side of the toolbox as well with my favorite pastry base on which I bake tarts, pies, galettes, and cobblers. We will touch on vanilla custard or crème anglaise which pairs beautifully with numerous desserts and is also used as the base for creamy ice cream, whether fruit, chocolate or caramel flavored.

Lastly, we will end with cake or génoise; a vital basic cake and a building block for many confections. It is sturdy, firm, adaptable, and amenable to almost any flavoring. The génoise is to the French baker what the sponge cake is to the American baker.

This toolbox really works for me and I hope it will for you too!

Enjoy!
Shannon

a cup of tea

2010-02-18T15:56:00.000-08:00

If we drink coffee to get us up and moving, we drink tea to wind us down. So it should come as no surprise that there are health benefits in the consumption of tea. Many scientists agree that tea; both black and green contain important antioxidants and contribute to a healthy lifestyle.

But did you also know that tea like wine can be paired with foods to enhance your baking, cooking, and your dining. And this recipe is proof that tea and cake definitely go together. I came across this recipe in my ever expanding file of “things to make” and decided it was time to get baking.

The recipe, a dense chocolate cake that has an infusion of earl grey tea could be served easily for brunch, afternoon tea, or for dessert.

Produced in Sri Lanka, China and India, Earl Grey is traditionally scented with bergamot oil, which gives it an orange-citrus flavor. And when paired with rich dark chocolate it can’t be beat.

Enjoy!

Shannon

Chocolate-Earl Grey Cake
Adapted from a recipe in Real Simple Magazine 2007

6 Earl Grey tea bags or 2 Tbsp. loose Earl Grey
1 cup water
½ cup (1 stick) unsalted butter, room temperature
3 eggs
2 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. kosher salt
½ cup crème fraîche
Confectioners’ sugar, for dusting

Heat oven to 350°F. Coat an 8-cup fluted tube pan with cooking spray. Brew the tea in the water 3 to 5 minutes. Remove the tea bag or strain the leaves and set the brewed tea aside. Sift together flour, baking soda, baking powder and salt together, set aside. Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour mixture, crème fraîche and brewed tea. Pour into pan and bake 50 minutes, or up to an hour, until a cake tester comes out with a few crumbs attached. Remove from oven and let cool for 5 minutes, then turn out of pan and cool. Dust with confectioners’ sugar.

Makes 10 servings

double decadence

2010-02-16T18:03:00.000-08:00

Knowing my daughter was going to be home from college this past weekend and also knowing that she is pretty over the top regarding anything chocolate, especially dark chocolate. I decided to make a rich dark chocolate ice cream that has, not only one, but two types of dark chocolate.

The lush, luxurious texture of this dense chocolaty ice cream has a hint of Frangelico liquor as well as some roasted hazelnuts that provide a wonderful crunch.

Serve a couple scoops of this chocolate decadence drizzled with extra-melted chocolate and top with a maraschino cherry, if you like.

Enjoy!

Shannon

p.s.

She went back to school today...the ice cream container is empty.

Double Decadence
Serves 10

9 egg yolks
1 cup sugar
Scraped seeds of 1 vanilla bean or 1 tsp. vanilla paste
2 Tbsp. Frangelico
8 ounces good quality dark chocolate, melted
2 Tbsp. Dutch-process cocoa, sieved
2 ½ cup whipping cream
8 ounces crème fraîche or sour cream
1 cup roasted hazelnuts, skins removed, coarsely chopped
Maraschino cherries (optional)

Whisk yolks, sugar, vanilla seeds and Frangelico in a heatproof bowl over a saucepan of simmering water until mixture is tripled in volume, thick and pale and holds a ribbon (4-5 minutes).

Remove bowl from heat and continue whisking until cooled (2-3 minutes). Add chocolate and cocoa and mix to combine.

In another bowl whisk together cream and crème fraîche until blended. Add to the chocolate mixture. Pour into a container, cover and refrigerate at least 2 hours or overnight.

Freeze mixture in an ice cream maker for approximately 20 minutes, it will still be quite soft. Add the chopped hazelnuts right at the end, just until mixed through. Then transfer to an airtight container and put in the freezer to firm up.

love stories

2010-02-14T15:05:00.000-08:00

photo by Hannah Davidson

What makes a couple perfect? Do you think of the tragic love story of Romeo & Juliet, or perhaps the happily ever after Cinderella & Prince Charming? Chemistry differs with ideal partners-whether star-crossed lovers or kindred spirits, the bottom line is that they bring out the best in each other.

And this couldn’t be truer than in home cookery, where opposites attract: crisp, salty bacon with soft, mild farm-fresh eggs; sweet honey with the tannins of tea or a thinly sliced piece of prosciutto wrapped around a juicy sweet slice of cantaloupe.

There are also some culinary couples that just go together: Where would spaghetti be without meatballs, berries without their cream, or espresso without steamed milk?

Present a plated (or a mug) to a sweetheart today, enjoying a tradional rendition or creative interpretation, then let your self fall in love all over again.

Enjoy!

Shannon

morning pastries

2010-02-09T17:55:00.000-08:00

In busy times, few things make us feel as pampered as a leisurely breakfast with homemade pastries. Muffins and scones are familiar as well as croissants that are either left plain or plumped with chocolate or almond cream. Then there are the various fruit filled Danish, in pockets, pinwheels, and braids. But probably none inspire a smile more than the popover.

With their puffing power and magical appeal, many of us have fond memories of these delightful treats. I can’t think of anything that could be better, than a warm popover, fresh from the oven, bathed in butter and honey. These are so simple to make and end up beautifully puffed with golden crowns, crispy crusts, and custardy interiors. This recipe should be all the encouragement you'll ever need to rise, and bake!

Enjoy!
Shannon

Popovers
recipe by Marion Cunningham

1 cup all-purpose flour
1 cup whole milk, at room temperature
½ tsp. salt
3 large eggs, at room temperature
2 Tbsp. unsalted butter, melted

Melted butter for greasing the popover cups

Position rack on the lowest rung of the oven and preheat the oven to 425°F. Butter or spray popover pan cups. Or alternately you can use ¾ cup glass custard cups or ten ½ cup muffin cups. If you are using custard cups, place them on a jelly roll pan, leaving space between each cup. If you’re using muffin pans, you’ll need to use two 12-hole muffin tins because, to give the popovers ample air circulation, you won’t be filling all of the holes.

Pour all of the ingredients into the container of a blender and whirl until smooth. Strain batter. I sometimes make these ahead to this point and then store in the refrigerator to make the next day.

Baking the popovers:

If using a popover pan pour in batter up to the half-way point. For the custard cups, pour 1/3 cup of batter into each cup, dividing any extra batter among the cups. For the muffin cups, use ¼ cup of batter for each cup, filling alternate cups in each tin so that every popover has puffing space. Bake, without opening the oven door, for 25 minutes, until the popovers are puffed, nicely browned, and crisp on the exterior. Turn the temperature down to 350° and bake for another 15 to 20 minutes to help dry out the interior, which no matter what you do, will always be a little doughy in the center. Serve immediately.

Storing:

Popovers are at their puffiest right out of the oven. You can hold them at room temperature for a few minutes, or wrap them airtight, freeze them for up to a month, and reheat them in a 350°F for 10 to 15 minutes, and they’ll taste good-but never as good as fresh baked.