Thursday, August 11, 2016
½ c oil
1 ¼ c coconut sugar
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
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
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.
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
STRAWBERRY TRES LECHES CAKES
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
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
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.)
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.
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
1 lb. ground pork shoulder
1 lb. ground chuck, flank or sirloin
1 onion, finely diced2 T. extra virgin olive oil
2 cloves garlic, smashed
½ c fresh breadcrumbs
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
Bake at 300 for 50 minutes.
Thursday, December 3, 2015
CLASSIC 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
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