Thursday, August 11, 2016

Whole Grain Blueberry Crumb Muffins


½ c oil
1 ¼ c coconut sugar
2 eggs
½ c buttermilk
¼ t. almond extract (opt.)
2 c whole-wheat pastry flour
½ t. salt
2 t. baking powder
3 c. blueberries, frozen (not defrosted) or fresh

Crumb Topping:
2 oz. butter
½ c coconut sugar
¾ c whole-wheat pastry flour
1 t. cinnamon

Combine all ingredients to a crumbly mixture. Set aside. 

Whisk together the oil, sugar, eggs, buttermilk and extract.

Add the dry ingredients and thoroughly incorporate without over mixing. Fold in the blueberries.

Line a twelve-cup standard muffin tin with cupcake liners, and fill with batter.

Evenly sprinkle the crumb topping mixture on to unbaked muffins.

Bake at 350 until a toothpick comes out clean.

Tuesday, July 5, 2016

Zaatar Rainbow Carrots with Pistachio Pesto


2 bunch rainbow carrots, washed, peeled and cut in half lengthwise (leave a bit of the stem on)
2 T. zaatar 
1/3 c olive oil
1/2 t. salt

In a large bowl, combine the carrots, zaatar, olive oil and salt. Grill (on medium-low) OR roast the carrots at 325 for 30 minutes. Cool and arrange on platter. Spoon pesto on top to serve. Garnish with fresh mint and dill.

Pistachio Pesto:

3/4 c toasted pistachos
1 c. basil leaves
2 T. parmesan cheese
1 clove garlic, peeled and smashed
1/3 c olive oil
1/4 t. salt

In a blender or food processor, pulse all the ingredients together to form a chunky sauce.  The pesto can be made twenty fours hours in advance.

Wednesday, May 25, 2016



Sponge-for ¼ sheet

¾ c. AP Flour
1¼ t. baking powder
3 eggs: 2 yolks and 3 whites needed
¾ c. sugar
2 T. boiling water

Preheat oven 350.
Sift together the dry ingredients.
Whisk the yolks and sugar until thick and pale.
Add the boiling water and whip until ribbony.
Fold the dry ingredients in.
Whip the egg whites to soft peaks. Fold into the batter, 1/3 at a time, until incorporated.
Spread the batter evenly into the prepared pan and bake 10-15 minutes, until golden brown and springy to the touch. Cool

1 c. fresh strawberries, washed
1 c. whipped cream
½ c. sweetened condensed milk
½ c. whole milk
2 t. vanilla

To Assemble:

Combine the condensed milk, milk and vanilla

Cut the cake into circles that fit the size of the dishes you are using (a mason jar works well). Place a circle of cake into jar, then a generous spoon of the milk, followed by whipped cream

*the cake in the photo was inverted out onto the plate, rather than just being served in the dish. If you want to invert your cakes, I suggest lining the jars with plastic wrap.

Tuesday, March 8, 2016

Green Shashuka

6 cups baby spinach, washed
2 mild green chilis (anaheim, hatch or hungarian) 
2 garlic cloves, peeled and smashed
1/2 cup olive oil
1 onion, thinly sliced
1/2 c green onion, thinly sliced
2 t. ground cumin
1/2 t. ground coriander
1/2 cup lebna (opt.)
1/2 cup cilantro leaves
1/4 cup dill (opt.)

4 eggs

In a saute pan, sweat the onion in olive oil until translucent. Add the garlic, spinach, green onions, spices and roasted chili. Cook for five minutes. Puree half the mixture with the lebna (or 1/4 cup water). add the mixture back to the un-pureed mixture. Season with salt and pepper.

To Serve:

Divide the spinach mixture between four ovenproof serving dishes. Create an indentation in the middle of each dish (like a birds nest) break an egg into each dish. Bake at 350 for 20 minutes or until the white has set. Serve warm with cilantro and dill.

Saturday, March 5, 2016

Braised Meatballs with Artichokes

Braised Meatballs

Meatball Mixture:
1 lb. ground pork shoulder
1 lb. ground chuck, flank or sirloin
1 onion, finely diced
2 T. extra virgin olive oil
2 cloves garlic, smashed
½ c fresh breadcrumbs
2 eggs
1 t. fennel seeds
1 t. minced rosemary
1 c grated pecorino cheese
1 t. salt

Sauté onion in olive oil until soft. Add garlic and give the mixture a quick stir. Transfer the onions to a medium bowl. Add the meat, breadcrumbs, eggs, fennel, rosemary, cheese and salt. Shape into golfball size meatballs. Gently brown the meatballs, and then transfer to heat proof serving dish.

Deglaze the pan with
1 cup Madeira, white wine, marsala or vermouth 
and reduce by one half and pour over meatballs.
Add 1 cup chicken broth
1 c artichoke hearts
Thinly sliced lemon
1 c cherry tomatoes
rosemary garnish

Bake at 300 for 50 minutes.

Thursday, December 3, 2015

My All-time Favorite Chocolate Cake

butter and flour 2-8inch cake pans

½ c cocoa powder
1 c boiling water
¾ c brown sugar
½ c buttermilk
1 T. vanilla
4 oz. butter
1 ¼ c. sugar
1 ¼ c AP flour
¾ t. baking soda
½ t. salt
2 eggs

Combine and mix smooth, cocoa powder and water. Add the brown sugar and vanilla. Set aside

Combine and sift, flour, soda and salt. Set aside.

In a mixer, cream butter and sugar. Add eggs one at a time.

Alternate adding cocoa mixture and flour mixture to the egg mixture until thorourly mixed.

Bake at 350f

Wednesday, November 18, 2015

Roasted Broccoli With Lemon Tahini Dressing

Roasted Brocoli:

2 lbs. brocoli crowns, washed and dried
1/4 c. olive oil
1 T. salt

On a sheet pan, toss broccoli with oil and salt. Roast at 350f for 40 minutes. See below notes and photos on roasting brocoli.

2 T. tahini
1/4 c. lemon juice
1 clove garlic, peeled
1/3 c. grated parmesan cheese
1/2 t. salt

In a blender, blend all the ingredients until smooth. 

1/4 c. sliced pitted olives
2 T. capers
1 t. lemon zest
2 T. parsley leaves

When Roasting Broccoli, slice the florets into 1/2 inch planks. Roasting typically implies dry direct 400f and up in the oven. However, for broccoli, I suggest 350f for 40 minutes.

As you can see in the before and after photos, roasted vegetables shrink!

Allow the broccoli to cool to room temperature. In a bowl, combine the dressing and broccoli. Pile the dressed broccoli onto a platter and garnish with the olives, capers, lemon zest and parsley. 

Note: This salad can be made up to twelve hours ahead and refrigerated until serving. This salad is ideal for buffets.