Saturday, April 5, 2014

Rosemary Almond Cake with Orange blossom, Brown Butter Glaze

1 C. AP flour
¼ t. salt
1 ½ t. baking powder
1 ¼ c sugar
8 oz. blanched almonds
1/3 C. oil
10 oz. butter
6 large eggs
1 t. almond extract
2 t. vanilla extract
2 t. finely minced fresh rosemary

3 oz. brown butter
1 t. orange flower water
1 t vanilla extract
2 T milk

About 1 ½ c powder sugar

baking powder
and set aside

Combine in food processor:
Blend to a smooth powder
Add 1/3 c oil
Blend again to a smooth paste

In a mixer:
Cream butter and the almond mixture
Add 6 eggs one at a time.
Add almond extract, vanilla  and  rosemary.

Vigorously fold in the dry ingredients.

Bake in a 9-inch prepared cake pan at 350 for 50-60 minutes, or until a toothpick comes out clean. Cool 30 minutes and invert to cool completely. 

3 oz. brown butter 
1 t. orange flower water
1 t vanilla extract
2 T milk
About 1 ½ c powder sugar

Combine into a smooth thick pourable glaze. Spread on top of the cooled cake.

Friday, February 21, 2014

Chocolate Brioche Bread Pudding

Chocolate Brioche Bread Pudding

12 c. cubed brioche (about one loaf with crust)
3 c cream
1 c milk
16 oz. bittersweet chocolate (55-65%), chopped into almond size pieces
1 c sugar
2 eggs
6 yolks
1 T. vanilla extract
¼ t. salt
1/3 c brandy (opt.)

Lightly toast cubed brioche and  Cool in a medium sized bowl.

In a heavy bottom non-reactive pot, combine the cream, milk, sugar and 8 oz. of the chocolate. Gently heat the mixture, whisking until the chocolate melts.  Temper the hot mixture into the eggs. Add the vanilla, brandy, and salt. Pour the chocolate mixture over the bread. Stir to combine and let rest for one hour.

Pour the bread pudding mixture into a buttered 9x13 baking dish.

Bake at 325 for 30 minutes. Carefully, fold in the remaining chocolate (most of the chocolate can be on the top half of the bread pudding). Continue to bake for 30 more minutes.

*Serve warm with vanilla bean whipped cream

Tuesday, September 10, 2013

Heirloom Tomato Salad with Tapenade Toasts and Goat Cheese

2 cups pitted Kalamata olives, finely chopped 
2 tablespoons capers, finely chopped
1⁄4 cup almonds. Lightly toasted and finely chopped
1 clove garlic, peeled and finely chopped

1 teaspoon grated orange zest 
1⁄3 cup extra virgin olive oil Freshly ground pepper
*4 ounces Goat cheese (for garnish)

Combine Ingredients (except goat cheese) in a bowl. The tapenade can be made 24 hours before serving.

1 shallot, finely diced
1/3 cup red wine vinegar

1⁄2 cup extra virgin olive oil 
Salt & Pepper to taste

Macerate the shallot in the vinegar and a pinch of salt for ten minutes. Stir in the oil and season with salt and pepper. The vinaigrette can be made up to 8 hours in advance.

Prepare 16 toasts by thinly slicing a baguette on the bias. Brush with olive oil. Toast at 350 degrees for 7 minutes. The toasts can be made 8 hours in advance.

pint basket assorted cherry tomatoes
2 pounds heirloom tomatoes, different colors and sizes 
1⁄2 cup herbs (a mix of basil, tarragon, parsley, dill), chopped arugula, about 6 cups 

Cut the cherry tomatoes in half. Core the larger tomatoes and cut them into wedges. Wash and dry herbs and arugula. Place tomatoes, herbs and arugula in a large bowl. 

To Serve:

Spread the goat cheese on the toasted bread, followed by a  spoon of tapenade

Toss the tomatoes, herbs and arugula with vinaigrette. Place the salad on a platter. arrange the toasts around the rim of the platter.

Thursday, August 29, 2013


Serves 10

1 ½ cups of fresh breadcrumbs
2 cloves of garlic, smashed into a paste
1 jalapeno pepper, seeded and finely diced
1 medium sized red onion, diced
5 ripe tomatoes, seeded and chopped
4-5 cups of tomato juice
½ cup of fresh lime juice
1/3 cup of extra virgin olive oil
Salt and freshly ground black pepper to taste

1 cucumber, peeled, seeded and cut into ¼ inch dice
1 red pepper, cored, seeded and diced
1 small melon, cantaloupe, canary, casaba, honeydew... diced
1 ripe but firm avocado, pitted, peeled and diced
½ cups of chopped cilantro

Combine the breadcrumbs and garlic and set aside.

Combine the, jalapeno pepper, onion and tomatoes in a large bowl.
Pour in the tomato juice and lime juice and stir to combine. Add the breadcrumb mixture and stir in the oil.

Puree half the soup base in a food processor or blender. Add the unblended half to the blended half. Season with salt and pepper to taste. Refrigerate until cold.

To serve: 
ladle about one cup of cold soup base into chilled bowls. Garnish with the cucumber, red pepper, melon, avocado, and cilantro.

Saturday, July 20, 2013

Gluten Free Pumpkin Bread

I know this is totally out of season, however, very tasty indeed.

1/2 cup sugar
1/2 cup brown sugar
1 egg
1 egg yolk
1/2 cup canola oil
3/4 cup pumpkin puree
1/3 cup plain yogurt
1 t. vanilla extract
1 & 1/4 cup King Arthur multi-purpose gluten-free flour
3/4 t. baking soda
1/2 t. salt
1 t. nutmeg
1/2 t. cinnamon

Preheat oven to 350 degrees.

Prepare a 8 1/2 x 4 1/2-inch loaf pan with butter and gluten-free flour.

In a bowl, combine the flour, baking soda, salt, nutmeg, and cinnamon. Set aside.

In a bowl, whisk together the sugars, eggs, and oil. Add the yogurt and vanilla. 

Gently fold the dry and wet ingredients together until smooth. Pour the batter into the prepared loaf pan.

Bake for 1 hour or until a tooth comes out clean.

Cool the pumpkin bread before slicing. 

Tuesday, June 25, 2013

Simple Grilled Lamb with rosemary and mint

2 lbs. ground lamb
1 large clove garlic
1 t. good salt

1 to 2 onions
2 T. fresh rosemary
about 2 T. olive oil

1/4 cup fresh mint leaves, roughly chopped
1 lemon
another 2 T. olive oil
salt and fresh black pepper

In a mortar and pestle, mash the garlic and salt to a paste. You can also use the side of your knife. Add the garlic mixture to the ground lamb and mix well with your hands.  Form patties.  Rub the outside of the lamb patties with olive oil.  Place the patties on a medium-hot grill.  Place an onion slice and pinch of rosemary on each patties.  grill the patties about 5 minutes per side. 

Serve the patties with a squeeze of lemon and mint, salt and pepper.

Really good with a simple greek salad.

Yep! that easy. I love summer...

Saturday, October 20, 2012

Caramelized Apple Bread Pudding

Caramelized Apple Bread Pudding

3 apples, peeled and cut into 1/4 inch slices
2 oz. butter
1/2 cup sugar

6 egg yolks
2 eggs
1 quart heavy cream
2 cups milk
1 1/4 cups sugar
1 1/2 tablespoons brandy
1 tablespoon vanilla extract
1/2 vanilla bean, scraped
1 loaf Challah, cut into 1” squares

Heat the oven to 350 degrees.

Heat a large sauté pan for 1 minute. Add the butter, immediately followed by the apples. Shake the pan and sauté the apples for about 5 minutes, lowering the heat if the apples become too brown. Sprinkle the apples with the sugar and heat until the sugar cooks into a light brown caramel (about 2 minutes).

In a large bowl, whisk together the egg yolks, eggs, cream, milk, sugar, brandy, vanilla extract and the seeds scraped from the bean to form a custard base. Add the bread cubes and toss to combine. Set the mixture aside until the bread cubes are soaked with the custard base, about 30 minutes, tossing every 10 minutes.
Spoon the mixture into a greased 13-by-9-inch baking dish. Place the dish on a half sheet pan. Wrap the top of the baking dish with foil and place the pan in the oven.
Bake the bread pudding covered for 30 minutes. Remove the foil and continue to bake for an additional 30 minutes. 

Serve warm or room temperature with whipped cream, creme anglaise, raspberry sauce and/or caramel sauce