A Stack of Dishes

Crackers: Tarragon Crisps and Cracked Black Pepper

2012-02-29T08:34:00.001-08:00

Tarragon Crisps served with a creamy cheese

A little ironic that I decided to post about crackers since I sort of feel like I'm a bit nuts these days. There has to be some reason why I was so hell bent to make these today.

Making crackers is one of those things that I tend to think can be just too time consuming to worth the bother- but then again... In preparation for a luncheon I am making for my business partner Lauren tomorrow, I was shopping for something special to offer. The options on the market shelves were far from appealing, mostly filled with the old standbys. I am not afraid to say that this girl loves her Ritz, but not for la-di-dah entertaining. I did spot a box of gourmet crackers, but they were going to set me back about five bucks.

Now let me be perfectly clear here. When it comes to fine food I can be fairly blind to price tags- but when I picked up the box and it nearly flew out of my hands due to it's lightness- well now- that was just too silly.

And so that is how my insanity sets itself into motion.

But I do have to be honest. The hardest thing about making crackers was hauling out the Cuisinart and then wiping the counter clean. AND, btw, making crackers is also a nifty little way to use up some of those semi-dessicated herbs in the back of the fridge drawer.

A few turns in the food processor, a short rest in the fridge and then a quick roll out. Unlike a pastry crust, this dough is much easier to work with and roll out. There are two different recipes here. You can see from the top photo of the Tarragon Crisps, the dough is much tackier and soft. I used butter and half-and-half in that recipe. For the Cracked Pepper, I used olive oil and milk- which I feel made a better dough- though both are perfectly wonderful. In the end product I preferred the oil based dough better. It yielded a puffier, lighter cracker with a satisfying crunch.

Another interesting note: If you're looking to make a recipe with kids that doesn't include mounds of sugar or chocolate chips- I say you can't go wrong with this one. Heck, you can go cracker crazy yourself and cut out little shapes!

Tarragon Crisp Crackers
makes about $20 bucks worth (or ~100)

2c AP flour
2T of dried herbs or 4T fresh
1T sugar
1 pinch salt
3T cold butter, cubed
1c cold heavy cream
1 egg white and salt for topping

In a food processor combine the flour, herbs, sugar and salt. Pulse to combine.

Toss in cold butter and pulse to incorporate into a grainy consistency.

With the motor running slowly pour in the cream. Continue until the mass forms a loose ball.

Remove dough onto a sheet of plastic wrap and pat into a flat square, then wrap tightly. Rest in the fridge for at least an hour before rolling out.

Preheat oven to 375˚ and lightly grease two cookie sheets.

On a lightly floured surface roll out 1/4 sections of the dough into thiiiiiin rectangles. Err on the side of too thin. Score dough with a sharp knife if you want shapes, or leave whole to break into rustic pieces.

With a pastry brush dab on the egg white and sprinkle kosher salt on top (or seeds...)

Bake until done- now I say this because depending on the thickness the timing will be different. A good 10 minutes at least is what you'll need, but keep a hawk eye on that oven, because they go from crunchy lovely to dark and hard in a snap.

Cool the crackers off the cookie sheet on a wire rack, then break into pieces.

Olive Oil Cracked Pepper Crackers
same yield as above

2c AP flour
1T fresh cracked pepper
1 pinch salt
1T sugar
4T Spanish Olive Oil
.75c whole milk
1 beaten egg white and salt for topping

Same exact methodology as above.

I hope you enjoy these lovelies! and if I haven't said it enough lately: Thank you SO much for reading!

Creamy Roasted Corn Soup Smacked with Chipotle

2012-02-25T11:24:00.000-08:00

Smokey Corn Soup with Apple Bacon on the side

Though this has been quite a balmy Winter here in the Northeast, I still enjoy a hearty chowder like corn soup. I love a rich creamy-sinkmyteethinto-soup this time of year. It's also a way to get some vegetables in when it's hard to find decent green things. I would love to tell you that I roasted ears of corn on the grill. It's easy to imagine charring the kernels while the silks and leaves hung off the side of the stove. Seriously I could of, but I didn't. Nope. I used frozen corn. And no noses in the air please. It's really the way to go here.

Frozen corn has great flavor and decent nutritional value. To give it some real depth and character I laced this soup with a hearty pinch of chipotle giving it a smokey kick. Cream and cilantro finish it off with a squeeze of lime, which balanced out the creaminess with some cool and a twinkle of brightness.

But I'll let you in on another even BETTER secret. I didn't use any cream here either. My big reveal: silken tofu.

I got into using this when my Dad was sick and I was struggling to get nutrition into him. He could only manage small (I really mean teeny) cups of soup at a time. I did my best to make them as digestible and as power packed as possible. Dairy bothered him due to his medications, but not the tofu. He loved it, and so does everyone I make it for.

I usually don't say it's tofu just because folks get all incense and crunchy looks in their eyes- so what they don't know is actually good for them.

I did use some of the bacon fat as the grease to sautee my garlic and onions- so a little bit of evil there- but roughly a tablespoon in an entire pot is no great sin. And just to be fair, I serve the bacon on the side- which gives the option for those with concerns to partake or not.

Creamy Roasted Corn Soup

serves 4 as a meal or 6 as a starter

1# bag of roasted corn kernels, regular is fine

4 strips natural smoked bacon

2 cloves garlic, minced

1 medium yellow onion chopped

2 14oz cans of chicken broth

1 block of silken tofu

.5t chipotle powder

S&P

Fresh cilantro, lime wedges and lite sour cream to serve

In a large frying pan cook the bacon slowly to render as much fat as possible. Reserve the bacon.

Allow all the fat to drain off the pan, leaving behind a nice layer and some of the bacon bits

Sautee the garlic and onion over low/medium heat to release the flavors until the onion are translucent and soft.

Toss in corn and warm the melange through. Reserve a half cup of corn mixture.

Add one can of broth, tofu roughly broken up, and chipotle powder. Allow to simmer for 10 mins.

In batches, puree the soup and pour into a saucepan. Once fully pureed add second can of broth, stir to combine and allow to simmer until heated through.

Taste and adjust salt and pepper.

Serve with fresh lime wedges, a dollop of light sour cream, and fresh cilantro. Spoon some of the reserved corn mixture on top that has been warmed.

Enjoy!

Sublime Sunday: Gravlax

2012-02-19T03:04:00.000-08:00

Sunday mornings are for ease and quiet and maybe some classical music and perhaps the NY Times scattered about. If there is going to be any entertaining it needs to be low maintenance.

Fish for breakfast, according to my dear friend Anthony, is SUCH a NY thing to do. Seriously, raw fish during the tender lights of day? and not anything mild or boring, but smoked or cured, such as this gravlax that I laced with garlic chives and meyer lemon zest.

Now, Let me say that I've been chided by a Swiss fellow for not recanting the true history of raclette in one of my recent posts (truth be told, I never recanted ANY history) and I don't propose to the be the master of the "must know" about gravlax- BUT I can tell you this...

It's one of the easiest things to make and delightfully enjoyable- especially for those watching waistlines.

I purchased a beautiful piece of wild salmon that I hand picked from the fish monger. Once home I gave it a good rinse and patted it dry. Then I took a generous amount of flaked salt, minced some garlic chives and grated the zest from a meyer lemon and then, after combining all three, covered the flesh of the fish very generously. I put the flesh side down onto a large plate with a little well in it, wrapped it tight in plastic then placed another opposing plate on top.

Into the fridge it went and I took a bottle of wine and my ever constant bottle of bubbly, and lay them on top to keep plate pressed to fish. Then just left it.

A few days later I removed my little bundle, drained the liquid that had been pulled out of the fish and it was ready to slice and serve.

The zest and garlic chive gives the Salmon a lovely mellow flavor. It's nice enough to eat just so on some crackers or chewy bread. Typically I serve my gravlax with some honey mustard- just take 3:1 parts of mustard and honey and stir together. You can adjust this formula to your taste. More mustard more heat.

And that, my dears, is it. A beautiful and delicious dish that requires a whole lot of nothing to do. The most difficult thing to do is slice it all. Sharpen your knife with the thinnest blade as best you can and channel your inner Zabar Salmon Slicer and have at it.

The thin folds of the salmon make little bright jewels on the plate. Keep this cold until ready to serve and store any left over as soon as possible after serving.

Enjoy my doves!

Beluga Lentil and Quinoa Salad With Meyer Lemon and Cornichon Dressing

2012-02-15T10:38:00.000-08:00

Finally cooking! These past few weeks has been a whirlwind. I have been caught up in a vortex that has whisked me along and spun me around much like Dorothy and the Wizard. I can happily say that I have finally touched down and yes- it is dancy and pretty and sunshiny. In the midst of all the scheduled mayhem I was able to attend the Cookbook Conference at the last minute. What a wonderful and fantastic time it was!

I was able to meet and connect with all sorts of incredible food people- some after my own heart and others that I would have never met otherwise. Seriously, I would never have met people like Carolina Capehart, who I am told is one of the best food historians out there. She regularly cooks foods from the 1850's over open fires- IN BROOKLYN! Then there was Carole Murka from Heirloom Meals who interviews and records regular people about their heritage and family recipes. I made some new friends that I am sure I will carry with me long and joyfully- but I also got such a tremendous insight as to how so many of us toil separately and similarly. Maggie Battista from EatBoutique!, Winnie Abromson from Healthy Green Kitchen, Cathy Barrow-the famous Mrs Wheelbarrow, Gail Dosik from One Tough Cookie- all of these amazing women and others my kindred spirits!

And now I am finally settling down. The conference put a fire in my heart that I cannot begin to explain- and it's all so deliciously yummy and wonderful.

So now I am finally back at my own stove. The new stove that I am making a slow and cordial relationship with thus far. I am learning it's temperaments and enjoying the creation of a new workspace for myself. Thus far it feels wonderful and works very well.

I will be bringing lunch to a friend tomorrow and the direction I got was "try to keep it healthy" and "no capers". Not a bad suggestion and so my mind went quickly to this recipe I developed awhile ago. It is earthy, nutritious and satisfying without being too heavy for a midday meal, and an easy flavor profile that she should enjoy.

I am not a tremendous lentil fan- they can be wonderful and they have their place, but I typically don't swoon. The Beluga Lentils however, not only look gorgeous, but they keep their shape and bite. No mush here. The quinoa and lentils are high in fiber and rich in protein, making this a power food dish. A generous toss of minced cornichons give this salad a sprite snap while the mellow Meyer lemon softens it all out.

I am serving ours over shredded red cabbage, but this is also wonderful over lettuces such as Bibb.

Now to go think of a good dessert....

Lentil Quinoa Salad w Meyer Lemon Dressing

serves 4 nicely

.5 c beluga lentils- rinsed

.5 c tricolor quinoa

1 clove of garlic-half left whole the other half finely minced

4T minced cornichons

zest and juice from one meyer lemon

3T minced red onion

2T minced fresh tarragon

olive oil to balance out lemon juice ~.25c (taste!)

S&P

In one small saucepan combine lentils and 1c water. Add half of garlic and pinch of salt and simmer until tender ~20mins

In separate small saucepan combine quinoa and 1c water and a pinch of salt and simmer until tender ~15mins

While the lentils and quinoa are cooking prepare the dressing.

In a large bowl add the minced garlic, zest and juice of lemon, onion, cornichons and tarragon. Whisk in olive oil a bit at a time. Taste as you go. Meyer lemons are less tart and require less oil to balance.

When the quinoa and lentils are cooked, and still warm, toss into the dressing.

Continue to occasionally toss the salad until cool to get all the dressing pooled at the bottom soaked in.

When cool check for balance and season with S&P

Enjoy!

The Move

2012-02-08T07:24:00.000-08:00

It's hard to believe it's already been almost a week since the move. The first few days were certainly a blur of boxes, peanuts and newsprint. I can wholeheartedly say that I am extremely grateful for my physical strength and endurance- I needed it and was happy to have it at my call.

Now the dreck and detritus are finding their places and the blur is coming into focus. A new neighborhood, a new rhythm and flow and a new fresh start. I slowly find myself easing into grace and peace and a new sense of home. I'm off to a great beginning and I am very happy about the direction that I am going in.

Thank you to all my dear and beloved friends and family who have supported me in my heart wrenching decision not to move to Louisiana and remain solo. I couldn't have done it without you, nor would I ever want to. I am blessed to have you all with me, by my side.

So here is the first official photo from the new place. Nothing spectacular, but probably a good metaphor for my new life- simple, healthy and nourishing.

I will get back into full swing soon. I am itching to return to my dialog here but tucking away all that china is taking TIME! There is good energy and light in this new place, so I am excited to again have the time to play.

Blowing kisses to you ALL!

And again- thank you thank you thank you......

Raclette: I heart Stinky Cheese!

2012-01-29T05:14:00.000-08:00

The first time I had raclette was at the home of my friends Jeff and Jodie Morgan years ago when they lived out on the North Fork of Long Island. Jeff was a musician then that was just breaking into the wine business. Jody was a homemaker and we were having children in tandem and sharing the ins and out of potty training methodology. Jeff then went on to write about wine for the Wine Spectator and moved the family out to California and was the West Coast Editor for a long time. He is now the owner of Covenant Wines making kosher wines that are sure to be superb. There was a rose too, but I'm not up to date on that.

Jeff had lived in France at some point and the influence permeated their lifestyle. Lazy Sunday afternoons we played Jacques a dit... (Simon says) on the lawn and ate sardines stuffed with herbs right off the grill. Together Jeff and Jody were great cooks and great hosts and it was always delightful spending time with them. I pretty much always came away learning something new, the least of which was how to enjoy raclette.

The name Raclette comes from the French racler-to scrape. Traditionally a large wheel of this pungent semi soft cheese is held to the wood burning fire and the melted cheese scraped onto the waiting plate. This luscious cheese is served with boiled potatoes and cornichons or other pickled vegetables. Cured meats are also often served, but I never had it that way. One is tempted to compare this to fondue, but I would not make the comparison- they are nothing alike.

I cannot begin to tell you the blissful taste of the earthy pungent cheese with the doughy potato and the snap of the pickle. It was one of those taste moments that shock the senses into a different echelon. The reason is that it doesn't sound all that amazing, but together it is spectacular.

Being a little remiss of a wood burning fireplace in Manhattan, I melt my cheese right onto plates that I put into a warm oven. It only takes a few minutes to melt the cheese and the hot plate maintains the melty loveliness during consumption. Just take care to handle the plate and mind the table top and not burn yourself or the veneer. There are table top grills that are the modern convenience of the day, but I've not tried them and prefer this basic and homey method.

This is hearty Winter fare and great to serve among a small group with one large plate in the middle of the table. My preferred wine of choice with Raclette is a flowery Reisling and the one time an off dry is enjoyable, or if you're not a Reisling fan (and you will be once you have a good one), an aromatic Viognier or Pinot Gris is also delightful.

Power Packed Oat Scones: One healthy, the other healthier

2012-01-22T07:06:00.000-08:00

As I have been packing up all my various china (and mind you, there is a quite a bit of it) I am reminded of my days when I would have friends over for High Tea. This was back in the early 90's when Victoriana was the rage. For those parties I made teeny cucumber sandwiches, bitty raspberry tartlets and, of course, cream scones. We would gather all lady like and I would set out a spread, all served on pretty little plates, with delicate cups and saucers, silver trays and lace linen napkins. Mind you, this was in my funky railroad East Village apartment.

Those were the days...

I'm a big fan of the scone. Not too sweet, not too buttery and a mouthful that requires huge slugs of tea or coffee to wash it down. When I first moved to NYC I lived off of them. I was a darkroom hack in those days just out of art school, with student loans and no money. From the Korean deli on the corner I could buy a huge boulder of a scone for a buck, and for another 75 cents get a giant cup of coffee. There was always a lump of scone sitting at my bench slowly getting nibbled away, keeping me company in the dark.

Yesterday I had a hankering for a healthier oat version. Something that I could grab on the way to the gym and not feel guilty for it. Something that would nourish me mid afternoon after a few hours of packing.

I started out with a recipe that I found in Breakfast, Lunch, Tea by Rose Bakery- but that was only a guideline. I added in wheat germ, flax seed oil and protein powder. The recipe calls for whole wheat flour and a smattering of rolled oats and I exchanged the butter for vegetable oil. I tossed in some cranberries at the last second.

The result was a hearty scone that in my opinion could have used a bit more milk. Lovely though. These will not win any culinary awards for scone of the year, but considering the power packed ingredients, these are wonderful.

The second batch was a recipe I took from my old cookbook Simply Scones, originally printed in '88. I made their Oat Currant Scones, using raisins in lieu of currants, oil instead of butter, and milk instead of heavy cream.

The consistency was more right on and they baked up the way a scone should. Honestly, I think there were both pretty close. You can see from the photo below the crumb was pretty much the same. Using oil made them a little denser than they would have been had I used butter, but again, a healthier version was the goal here and with that in mind, these were great.

Whole Wheat Oat Power Scone

adapted from Breakfast Lunch Tea

makes 12 2" scones

1.75 c AP flour

.5c whole wheat flour

.5c rolled oats

.25c wheat germ

1 scoop protein powder

1 heaped T bp

.5t salt

.25c sugar

2T flax seed oil

.75c vegetable oil

6T milk

2c fresh cranberries

Oven set to 400˚

Mix flours, wheat germ, protein powder, BP, salt and sugar into a bowl and toss to combine. Toss in Cranberries

Stir in oils and mix with hands to incorporate into flour. This will be mealy and lumpy.

Add the milk and swiftly, carefully pull the dough together. Turn out onto work table dusted with flour, and give a turn or three kneading the scone.

Pat into 1.5" thick mass and cut out 2" scones and place on paper lined baking sheet.

Glaze with a little milk or beaten egg if desired and bake for 20-25 mins.

Raisin Oat Scones

adapted from Simply Scones

makes 8 wedges

2c AP flour

1c rolled oats

.25c sugar

1T bp

.5t salt

.25t cream of tartar

.5c milk

.5c vegetable oil

2 large eggs, beaten

2 large handfuls of raisins

Oven set to 400˚

In large bowl combine dry ingredients.

Add in oil and work in with fingers to get a lumpy mealy texture.

Add in milk and eggs, give a turn or two then toss in raisins. Pull dough together, turn out onto floured worktable.

Pat into an 8" diameter circle. But into 8 wedges and place onto baking sheet.

Bake 15-20 mins

Warm Mushrooms Over Smoked Gouda Polenta

2012-01-19T03:46:00.000-08:00

On the chillier days I prefer to serve a warm snack when friends come for a drink. As coats and hats and gloves are doffed and tucked away, the smell of sauteed onions and mushrooms greets them to let them know that as they settle into cushions and chairs that the belly will be rewarded for making the trek out in the cold.

Grilled polenta is a wonderful comfort food that is easily prepared ahead of time and and warmed when guests arrive. I stuffed mine this time with a smokey Gouda to give it some depth and richness. This made a perfect pairing to the earthy topping.

The portion is tapas size- about 3 inches square- which is a lovely snack when sipping on a soft round white such as Chardonnay or a robust Sauvignon Blanc. Not a meal but a hearty small plate of warm comforting goodness.

Smoked Gouda Polenta Squares with Shiitake Mushrooms

serves 6-8

8oz polenta

2 oz Smoked Gouda, grated

2 medium brown onions, sliced thin

1# Shiitake mushrooms, stems removed and sliced

2 cloves garlic

.5 c white wine

2T butter

1T Thyme

Prepare polenta by heating 4.5 c of water to boiling. Add 2t salt to water and then with a whisk slowly pour in the cornmeal while stirring the water to prevent lumps. On low cook until all water is evaporated, about 5 mins.

My trick is I make my polenta in my rice cooker. It warms and cooks the polenta nice and slowly, reduces splatters around the stove, doesn't scorch and is easy to clean up.

Prepare a 9" square pan with either cooking spray or line with plastic wrap.

Spread half the polenta evenly into the bottom of the pan, disperse cheese evenly, and then layer the rest of the polenta on top. Cover with a layer of plastic wrap and smooth out the top by pressing with fingers to get it as level and even as possible.

The polenta can be made well in advance (the night before?) or it should at least be left to cool and set for an hour or so.

In medium frying pan over medium low heat, melt the butter and add the onions. Slowly cook the onions until they are golden, taking care not to scorch them. Add the garlic and the mushrooms and sautee for 2 mins.

Toss in the thyme and white wine and cook until the wine is evaporated. S&P to taste.

To serve cut the polenta into neat squares and grill. Spoon warm mushrooms over the top

Coconutty: Grilled Tofu on Coconut Cauliflower and Spinach with Spicy Coconut Sauce

2012-01-14T03:27:00.000-08:00

Grilled Tofu with Spicy Coconut Sauce

The beginnings of my move are underway. Each day is a task of clearing out another section of the loft, separating things from my past and deciding which I will carry with me into the future. This is a cathartic and exciting time. I've been great places and I am now on my way to something altogether new. All the things that used to weigh me down and crammed my corners are now an ever lightening load.

Finding time to cook, let alone eat, has been trickier, but when I get to the stove it's far more satisfying. It's the constant touchstone and keeps me grounded.

A snowy head of cauliflower has been haunting me every time I open the fridge. Can't say this healthy cruciferous veg is my fave but it's growing on me. The bigger challenge is there is SO MUCH of it. What to do... what to do...

Mashing steamed cauliflower is a recipe I came across about 3 years ago. It's remarkable how tasty it is. The mellowness of the coconut counterbalances the sulphur tang in the cauliflower. I wouldn't call this mock mashed potatoes, though some do, rather it's a winner for what it is. There is enough flavor here to pair with some roasted chicken or pork chop, without overpowering the meal with coconut.

Before grilling the tofu I gave the slices a good juicing of lime juice. Not only does this add flavor to what otherwise is bland, but the vitamin C in the juice will aid the absorption of the iron in the spinach.

A quick reduction of the remaining coconut milk after the mashing makes a creamy decadent sauce with healthy fats. This meal may be way too healthy, but more importantly it's really delicious.

Coconut Tofu with Cauliflower and Spinach

serves 4

1 head cauliflower

1 can light coconut milk

1 large bag of spinach chopped

2 cloves of garlic, minced

1 lime, zest reserved

generous pinch of red pepper flakes

.5t fish sauce or salt

pinch of sugar

1 block of firm or extra firm tofu

Break cauliflower into smaller pieces and steam until just tender, not to mush. Add enough coconut milk to make a rustic mash. Add salt to taste.

Drain tofu. Slice into .25" slices and sprinkle generously with lime juice.

Place remaining coconut milk, approximately half a can, into a small saucepan and stir in half of reserved lime zest, pepper flakes, fish sauce and sugar. Simmer on medium low until reduced. Adjust seasoning to taste.

In large frying pan warm 2T olive oil and sautee garlic gently over medium heat until just cooked. Add rinsed but still damp chopped spinach and sautee. The water from the spinach with add steam and keep the spinach green and bright. Err cooking spinach on the under side to retain as much of the vitamins as possible as well as flavor.

Heat a grill pan on medium high. Generously oil pan and grill tofu.

Build the dish by laying down the cauliflower down first. Pile on the bright beautiful spinach and then lay down the tofu. Add the remaining zest into the sauce and spoon over the tofu.

Balsamic Poached Pear and Goat Brie Bites

2012-01-10T04:42:00.000-08:00

Pears are poached in balsamic vinegar and cracked pepper

My move is now planned and the boxes are beginning to get packed. Not only has this not deterred me from cooking, but by a quirk has increased my inspiration. The crazy thing is as I dig into my cupboards and cabinets I'm finding pans and tools and platters and things that I had forgotten were in there.

I have been blessed with an inordinate amount of storage space and an insatiable appetite for china and gadgets. Years ago, long before Martha Stewart Magazine had their big studio and kitchen(s), they would sometimes shoot in my loft. I had ovens, refrigeration and counters galore, but what I also had was stuff. As you know the stylists on the magazine are some of the best out there, and also the most nit picky. Often when some prop was in need, or just not right, I would fling open my cabinet doors and pull out more options. The look on people's faces is always priceless. I REALLY have stuff!

So now, all my memories are spilling out of the dark corners of the platter cabinet (yes, I have an entire 30" x 48"" cabinet filled to the brim with only platters). It's been a wonderful time.

This quick and lovely hors d'oeuvres is one of my great fall backs. The pears are also wonderful with a nice thin slice of pate as well. Definitely use a bread toast here to catch the gorgeous balsamic sauce. Crackers won't cut it.

I usually make these right on the spot which means that they get gobbled up as fast as I can put them down on the platter.

Balsamic Poached Pears w Black Pepper and Brie Toasts

serves 12

3T apple cider vinegar

2T balsamic vinegar

2T turbinado sugar

cracked fresh black pepper

2 barely ripe pears, peeled and sliced thin

6oz Goat Brie

baguette or sourdough bread for toasts

Combine vinegars, sugar and pepper in a small saucepan and warm allowing the sugar to melt.

Add the pears and simmer for 1 minute. Remove from heat and let the pears stand in the poaching liquid for 1 hr.

Gently remove pears and bring remaining sauce to a low boil and slightly reduce.

Toast up your bread and have on the ready. Place a pear slice or two onto the bread and top with a small wedge of the brie.

Warm in the oven to just melt the brie. Drizzle with the reserved balsamic sauce and serve.

Winter Salad To Support Our Better Days

2012-01-07T17:06:00.000-08:00

We all start the same way. "This year it will be more vegetables and more exercise!"

The problem for me is I find it harder to eat vegetables in the Winter. I was once told by an Ayervedic practitioner that I am of a certain type that does not like cold- that is cold in my body. According to her I am better with steamy things, earthier foods and spice. (I'm pretty sure chocolate fits in there somewhere too) Though I don't know how much stake I put into that thinking, I do have to admit when the cold North wind blows I relate. For instance- though I love yogurt, I'm not prone to eat it in the chiller times, and I drink hot tea now rather than iced tea.

I do cook myself hard squashes when I have the time and adore them, and many a vegetable bin has been transformed into a creamy soup. All this is very well and good, but I so like and need a salad from time to time as well.

This salad is super quick and easy. It is three beautifully dramatic layers of color, texture and tastes. It's surprising how the three compliment each other. Laced with some feta cheese, some fennel fronds and the zest of the lemon from the dressing it's just lovely. No need to get fussy here, just grate your veg right over the plate and let them pile on. The dressing is a basic vinaigrette using lemon juice for the acid.

I just let mine sit out for a bit to come to room temperature, then I can blithely dig right in.

Carrot, Fennel and Beet Salad

A loose interpretation of Martha's Recipe 12/11

serves 2 generously or 4 sides

1 large fennel bulb

2 large carrot, washed

1 large beet or 2 smaller

.25c low fat feta

1 lemon, zested

1t dijon mustard

1sm clove garlic, mashed and minced

enough quality olive oil to balance lemon juice ~6T

First cut the fennel bulb in half and trim the hard knot from the core of the bulb

Using either a mandoline or knife, slice paper thin. Fennel can be a bit hard and tough, but when sliced super thin it's divine.

Next grate carrots directly on top. I don't peel my carrots, just give them a good scrub. Plenty of nutrients in that outer skin.

Peel the beet(s) and proceed with the same. Mix up the textures of the vegetables if you like or you can do the whole thing on a box grater.

Sprinkle top with feta cheese to taste along with the lemon zest and small fennel fronds

Make vinaigrette by squeezing juice into a small bowl and stir in the garlic and mustard.

While trying to obtain a 1:3 ratio of acid to oil, slowly whisk in the oil creating creamy goodness. Check for balance and add some S&P to taste.

Drizzle the dressing over the vegetables and let it seep down in and around. No need to toss, though you are more than welcome to- it looks just as beautiful and just as tasty.

Breakfast For The New Year: Lightened Bacon Waffles

2012-01-04T02:40:00.000-08:00

A lighter version of a waffle with bacon cooked right into it.

Now this is a breakfast combo I can relate to.

Pre-cooked smokey bacon is placed right onto the waffle iron and the batter poured over. Not only is the presentation dynamic, but some of the bacon fat melts into the waffle and infuses it with flavor.

I made the batter savory by eliminating the bit of sugar a typical recipe calls for. This was just a personal choice. Since I would pour gorgeous maple syrup on it, why add white sugar when it's not really needed? I'm not a fan of super sugary breakfasts, and I like the bready, cakey contrast to the bacon and syrup. For those who like the taste of savory/salty/sweet this is heaven.

But to be honest, I didn't add syrup, these waffles are an incredibly savory way to start the day. In fact they were lightened up a bit by using non fat milk and I used oil (and reduced the suggested amount) rather than butter in the batter. Because of it's savory taste I can see this combination as a base on which to place a silky succotash on top, or a minced chicken in a cream sauce. Brunch? Dinner?

Making waffles from scratch takes all of what... 10 seconds? seriously, it's super quick, especially when using the oil, which eliminates the step of melting butter. And cooking them takes only a few minutes. I use a stove top waffle iron. I place the iron on the stove over medium heat while I pull together the batter. 10 mins tops is all this recipe takes. Got kids that are running out the door? Or if you're that kid- this is a great hand held breakfast on the go.

Since this is the dawn of a new year and a new you- make this with Turkey Bacon and sneak in a dollop of a neutral tasting protein powder. Truth be told I cooked the bacon in the microwave. Just a great way to pull all unnecessary grease away from the strips and the clean up is just too easy. I cook them on paper towels, but I remembered that I also have a plastic steam rack made especially for the m-wave. I will try that next time and capture the grease for other purposes.

Gail's Lightened Up Waffles With Bacon

makes approx 16

1.75c AP flour

1T baking powder

.5T salt

3 whole eggs

6T oil

1.5c reduced fat milk, warmed to room temp

Precooked strips of bacon- 1-2/waffle

While the waffle iron is heating up, combine the flour, bp and salt in a mixing bowl.

In a separate bowl combine the eggs, oil and milk and whisk smooth the break up and incorporate the eggs.

Dump the wet into the dry and stir together with as few strokes as possible. Lumps will happen, don't sweat it, just try to avoid huge boulders that will leave floury bombs in the waffle.

Pour batter into the waffle iron, then place bacon right on top. Close the lid and cook to perfection-2-3 mins on one side and then flip for a minute or two longer.

Left over waffles can be frozen and reheated. Can't say this is my favorite way to do things- nothing beats the fresh version.

Beggar's Purses: Caviar For New Years

2011-12-28T07:35:00.000-08:00

Caviar has always been synonymous with elegance and celebration. There was a time when caviar was fairly reasonable to purchase and would make appearances at my special occasions with frequency. But in the last few years, along with so many hardships, the price of caviar has gone haywire.

I still love caviar, but rarely do I present beluga anymore. I am forced to fall back on it's distant cousin, Salmon Roe. A bit fishier than sturgeon caviar, but still a delight. Salmon roe is certainly within the price range, my small jar cost me $15. To elevate it to elegance I served it up as Beggar's Purses. Small pouches made of dill crepes are filled with creme fraiche and caviar all tied up with a scallion tie.

Served up perched on thin slices of lemon makes a dramatic presentation and a swank bit to accompany the sparkling.

The crepes can be made a day in advance but no further. It's imperative that they be made as thin as humanly possible. The pouch should be delicate and refined- too thick and it feels too bready and clunky. Don't be afraid to thin the batter down to a heavy cream consistency.

Beggar's Purses

24 6" Dill Crepes

4 oz Salmon Roe

8 oz creme fraiche

bunch of long stemmed scallion or bunch of chives

Lemons sliced paper thin

Dill Crepes

2c AP flour

3 large eggs

1c milk

.25t salt

4T chopped fresh dill

water to thin

*use a 6" nonstick frying pan to make crepes*

In large bowl combine all the ingredients except the water. Stir smooth.

Add water in stages to create a thin, heavy cream consistency. The batter should then rest a half hour or so- the batter can also be made the night before and kept in the fridge overnight.

Warm a 6" non stick frying pan over medium high heat.

I use cooking spray to grease the pan.

Place ~3T of batter into the pan and swirl to even out the batter.

When edges start to pull away and the crepe looks cooked in the middle, give the crepe a quick flip and cook for just 10-20 seconds on the other side.

Allow crepes to cool before filling.

Building Beggar's Purses

First blanch the scallions or chives. In a pot of boiling water submerge the greens for 30 seconds, then remove them and plunge into cold water.

If using scallions make thin ribbons by slicing long strips down the length of the scallion.

Lay out a few crepes on a work board. Place a T of creme fraiche in the middle of each.

Using a separate small spoon put about a teaspoon of caviar on top.

Gather up the sides of the crepe pinching together to make a pretty bundle.

Using the scallion or chive to tie the bundle closed.

Weds Pasta: Floppy Noodles With Fresh Ricotta and Basil Oil

2011-12-21T14:11:00.000-08:00

It all started with too much milk ordered for the cake business. I don't like things going to waste, so what to do with it? Naturally, I made fresh ricotta. So crazy simple, and I know just about everyone has blogged about it- but it really is kitchen magic and a delight every time. I tried a different method today and the results were SO much better. Nice juicy curds and a greater yield. I let them drain a little longer making them a little drier, which will make fantastic ravioli.

I made the ricotta this early afternoon as our day was getting rolling. A friend of ours stopped over for an afternoon Christmas visit. Pam was so excited about the ricotta that she dragged the still draining bowl with hanging cloth for Camille to see. "Look what Gail made! and smell it!" Needless to say they were both so deeply impressed that I felt guilty about how easy it was.

After Camille left I threw together a batch of fresh pasta and cranked it out. Snap! no problem. HA! Just kidding- that was a bit of work, but sometimes..... well sometimes you have to justify all those appliances that spill out of your cupboard. In addition to that, on the darkest day of the year, which happened to be rainy and bleak- standing over a counter cranking out pasta sounds just about right to me. It's also something Pam and I can do together in the kitchen which is great relaxing time shared. The hardest part really is climbing under the counter to find the pasta machine and then setting it up. Once in gear it all goes quite nicely. Soon lumps of nondescript dough have turned into satiny sheets of pasta.

Rather than make traditional fettucini or linguini I opted to rough hand cut the sheets into what I considered to be rags, or ragged strips. It was fun to just have at it and end up with a messy floppy pile of noodles.

I made a simple white wine and lemon sauce and then gently tossed the noodles in with it right in the pan. I finished it off with Basil Oil that I made last week as part of my gifting series. Finally a grind of fresh black pepper and a grating of lemon zest, and Wednesday pasta it is!

Fresh Ricotta

Yielded 4c

1 gallon whole milk

.5t salt

6T lemon juice

In large pot warm milk and salt to boiling, stirring often to prevent scorching.

Stir in lemon and lower heat to simmer. Continue to constantly stir for another 2 mins as curds form.

Drain curds through a sieve lined with either cheesecloth or a open woven cotton cloth that is placed over a bowl to collect the whey.

The whey can be saved and used in soups etc- highly nutritious and terrible to waste.

Allow the curds to drain for about an hour. The longer the drier.

Fresh Ricotta will keep in the fridge for several days.

Fresh Pasta Dough

makes approx 1.5# of fresh pasta

2.75c AP flour

3 eggs

pinch salt

4T olive oil

2T water

In a food processor place flour and salt and pulse to combine

With motor running add the eggs one at a time. Process until there are even textured granules

Slowly drizzle in olive oil. The dough should start to come together and form a ball in the bowl.

Mine was not quite pulling together so I added in stages another 2T of water.

The result is a satiny mass.

Cover and rest for one hour to relax the gluten before rolling out into pasta

Peppermint Marshmallows: That Look As Pretty As They Taste

2011-12-20T02:38:00.000-08:00

I surprise most people when I tell them that I love the snow. It's true. I don't mind the cold, and I think snow is amazing. I love how it changes the landscape of the things I see everyday into something so beautiful and different. I even sort of love shoveling it- it's true! Being out in the hush chill, getting all warm and toasty while making neat pathways... I also love to ski, but that's something different.

But one of the best parts of being out in the snow, either playing in it or just moving about- is coming in for hot chocolate. I am known for being a chocolate fan, but warm milky chocolate sipped with red cheeks is my kind of afternoon.

As you know, there is hot chocolate and there is hot cocoa. Essentially interchangeable, though different in preparation. Dark chocolate of any kind can be melted and stirred into heated milk and then sweetened to taste. This is my preferred style. Good quality chocolate has as many nuances of flavors as a glass of wine. Though I don't boast knowledge of different chocolates- I can certainly tell the good from the... eh. When it comes to chocolate-I don't do "eh". Aside from this it was the way that the Mayans made Xocolatl, and I like that idea.

Roasted cocoa beans when ground eventually give up their oils and liqueur and turn into dark beautiful chocolate. I can see hands working the stone, placing some of the rich brown yumminess in a stoneware cup, adding hot milk and creating a drink. Gotta love that romance.

But Hot Cocoa is just as tasty- again- good quality cocoa is a must. No dusty dried out packets out of a box- make your own- get the good stuff, it doesn't use much and turn a brown drink into a heavenly treat. THAT's the way it was intended to be enjoyed, not as a glass of chocolate milk warmed.

Now- to that- marshmallows. I've been making my own marshmallows for a long long time now. They used to be a big thrill, but these days, everyone is getting in the game. Bravo!

For my beauties I took them just a little step further. First off I added a middling dose of peppermint. It's a wonderful pairing as they melt into the chocolate. The second is I'm just not a fan of the cube. They're ok, and I'm not opposed to the iconic shape, I just like to make pretty where I can.

I opted for two different shapes. The first is a rosette in three different shades of pale pink. Just SO pretty against the dark brown chocolate, and so lady like and sweet to behold. Using a star tip I simply piped them out of a pastry bag onto the tray into rosettes.

Hot Chocolate with Marshmallow Clouds

The second shape is more like a cloud. Puffy folds of marshmallow float softly in the cup. So much nicer than a dusty cube, don't you think? For these I used a Rose Tip icing tip and made random folds and mounds to my liking. Super simple and fun to make.

Homemade Marshmallows

makes tons depending on the size, enough for any crowd and more

3T unflavored gelatin

.5c cold water

12oz sugar

1c clear corn syrup

.5 c water

.25t peppermint oil or 1t peppermint extract

2c powdered sugar

red paste food coloring (optional)

In mixing bowl combine water and gelatin and let stand. Attach whisk.

In heavy saucepan combine sugar, syrup and water. Boil on high heat until the syrup reaches 240˚ on a candy thermometer or soft ball stage

With the mixer on medium low, slowly and carefully pour syrup over gelatin.

Continue to beat until cool, approximately 5-7 minutes.

Before it gets too stiff or cool, add the extract and carefully dab some food coloring into the marshmallow. A little goes a long way so start with the teeniest bit.

The consistency of the marshmallow needs to be stiff enough to maintain it's shape when piped, but not too stiff for it to become stringing and tight.

To pipe rosettes: Using a pastry bag or large plastic freezer bag, fit with a #8 star tip.

Prepare several sheet pans with parchment paper sprayed with cooking spray. Alternatively you can line trays with plastic wrap and spray as well.

Fold down sides of bag halfway and fill the cone. Pulling the sides up, twist it closed.

While pinching the twisted part between thumb and first finger, squeeze the bag with the rest of your hand. Use your other hand to guide the end of the pasty bag. Sort of keep a finger on it so it doesn't go rogue on you.

Make the swirls by starting on the outside and form a concentric circle in while applying even pressure on the bag. When finished stop squeezing and quickly lift the bag to break off the rosette.

This takes a little practice, so have fun and play around a bit at first. Learn the latitudes of more pressure vs speed etc.

To get the different colorations I started out with the palest pink. When I exhausted the marshmallow in the bag, I tinted the rest of the batch a little deeper and then repeated this again with the final piping round.

Once the marshmallows are piped sift some powdered sugar over them to cover completely and allow them to dry overnight.

Once dry remove from the paper and dust the bottoms to prevent them from being sticky.

Store in an airtight container or in cello bags.

To pipe clouds: Use the same technique as above to prepare your pastry bag, this time fitting it with a #104 Rose tip.

Make the clouds by randomly piping folds and ripples by placing the wider end of the tip towards the paper. This will create a thicker base and a frillier, fluffier upper edge.

Make them as random and pouffy as you like.

Dust them thoroughly as above and allow to dry overnight. Remove from the paper and dredge the bottoms in powdered sugar.

Store in airtight container or cello bags.

Hot Cocoa Recipe

makes 4c of rich delicious cocoa

.33c Valrhona Cocoa Powder

.75c white sugar

pinch of salt

.33c boiling water

3.5c milk

.5c cream

In a saucepan combine cocoa, sugar and salt and stir to combine.

Whisk in boiling water and stir smooth

Add milk and cream and slowly and carefully warm to desired temperature. Take care not to boil or scorch.

{Day 12} Homemade Nutella- The BEST For The Last Day

2011-12-13T07:22:00.000-08:00

Homemade Nutella

Nutella is one of my family's favorite things. It is a Christmas tradition in my home that a jar of nutella is wrapped and placed at the toe of everyone's stocking. Once the gifts are unwrapped, the jars are brought to the breakfast table and enjoyed as part of the Xmas morning feast.

When I was a young girl, my parents took my brother and I to Spain to visit our family in Valencia. Traveling back in the early 70's was a big deal in those days, and waking up in another country after cramped little sleep was mind boggling for a 10 year old. It was a gray chilly March morning and the apartment we were staying in was tiled with stucco walls. It was a rustic sort of a place in my memory and the house was kept much cooler than we did at home. Jet lagged, dazed, cold and hungry was how my first moments of that trip were starting out. Not happiness for a small girl.

Shortly after we woke my Mother went straight out that morning and brought home a sack of foods for breakfast. In her sack was a loaf of bread still warm from the corner baker and a jar of Chocolate Hazelnut spread. The warm crusty bread turned the Nutella into gooey heaven, which was a far far cry from my typical American breakfast of a hearty bowl of Frost Flakes Cereal. Suddenly I was being transported into kid heaven and having the time of my life. I fell in love with Spain and that very moment and never fell out.

Making Chocolate Hazelnut Spread in my own kitchen is a dream and a fantasy that I would have never imagined. Even better is the ability to tweak a bit here and there to make it my very own.

My version contains more chocolate that the original. I also used cocoa nibs that added a slightly smokey bitterness and an interesting little crunch. I can see adding some other accents such as cinnamon or espresso (grind some beans in there??) but I'll leave that to you.

Gifting jars of this heaven would make you a hero in my house. Make a healthy batch and keep some on the ready. It's great on toasted bread, fantastic in crepes, awesome with some ice cream. Nutella makes a quick icing on a cupcake or a filling for a layer cake- or just dip in a spoon and have at it.

Homemade Nutella
makes ~ 3c
10 oz blanched and roasted hazelnuts
2 oz cocoa nibs
.5c Valrohna cocoa powder
1c powdered sugar
2T hazelnut oil
pinch of salt

If purchasing your nuts preroasted, toss onto a baking sheet and place into a 350˚ oven for 10 mins to release the oils and fragrance

Place cocoa nibs in a dry frying pan and on medium heat warm until the nibs are glossy

Combine nuts in a food processor and grind into a smooth paste. The nuts will go from grainy and thick to a smooth oily cream as the nuts are broken down.

Add the cocoa nibs and cocoa and grind for 2 mins.

Add sugar, oil and salt and continue to blitz until smooth with a slight grit to it if you like the crunch.

*note* this is some heavy work on the processor. I did mine in stages giving the machine a chance to cool a little between steps.

Taste your spread as you go and adjust to your liking.

Place directly into clean jars. Can be stored in the cupboard or fridge.

{Day 11} Apricot Tapenade With Rosemary

2011-12-12T06:46:00.000-08:00

Apricot Rosemary Tapenade served with Goat Cheese Camembert

Using apricots is not a typical go to for this time of year, everyone is so into cranberries. I do love me some cranberries, but I also love this bright orange color as a change. This is a surprising taste combination and I like that too. The apricots are not terrifically sweet. Paired with rosemary and garlic makes it a real delight and the olive oil makes it glisten like a jewel.

I paired it here with a gorgeous wheel of Goat Cheese Camembert that would make a fantastic hostess gift to bring along to a party. Easy to keep stashed in the fridge and assembled last minute- this will make you look like a rock star.

Jarred and gifted Apricot Tapenade is delightful spooned over a pan roasted pork chop. It's also great on sliced cold chicken in a sandwich, which these days, as the holidays draw closer, is becoming more common in my house. So when standing-door open- in front of a fridge and you're looking for something magic to jump out at you, this can do it for you. This bright orange jem will save the day.

Now let me say, if you are really feeling the need for red on a holiday table, the aprictos can easily be swapped out here using dried cranberries or dried cherries.

Apricot Rosemary Tapenade

makes ~ 2 c

1.5c dried apricots, soaked in warm water 10 mins

2 stalks of Fresh Rosemary

.5c Olive Oil

Juice of half a lemon

1 large clove of garlic rough chopped

S & P

Drain the apricots and remove leaves from Rosemary stems

Place all the ingredients into a large processor and pulse until you reach a chunky but even consistency. You don't want puree.

Adjust salt and pepper to taste

Store tapenade in a jar and top off with Olive oil just to cover the top to preserve it.

best served at room temperature

{Day 10} Homemade syrups: Fizzy Water Surprises

2011-12-11T06:30:00.000-08:00

Homemade syrups for soda and cocktail making

As a birthday treat to myself this year I purchased a soda making device that has been a lovely addition to my life. Years ago I used to get old fashioned glass seltzer bottles delivered to my door once every two weeks. It was a bit decadent but I just loved that wooden box by the front door that held blue and clear glass bottles. The guy that ran the business was a bit of a character too, and it was always fun to hear about his past weeks antics. Those days, and the Seltzer Man are now past and gone- so now enter my newest toy.

I will admit that I am not a plain seltzer water gal. I like a little zip or somethin' somethin' with my bubbles, and a slice of lime is just not quite enough for me.

I love the notion of homemade ginger ale or root beer. Kinda makes me want to sit at a counter on a stool and drink from a straw while swinging my legs. The beauty of homemade syrups is that they are great for kids or the non drinkers in your life- I would have LOVED something interesting to sip when I was pregnant for instance.

The other beauty is that added to some booze flavored syrups also work for the imbibing crowd. A little splash of syrup over some chilled vodka can mean a Schmancy Martini in a flash. When entertaining I've made a row of several different types to syrups with suggestions and let my guests play around. A great conversation starter and more interesting than the usual.

The soda maker company sells syrups, but why not make your own? Fresh made syrups don't last as long as the store bought ones, so unless you're giving them away, make them in small batches and store in the fridge.

Blueberry Thyme Syrup

makes ~ 3 c

4c Blueberries, may use frozen berries

juice of 1 lemon

1 bunch of thyme

2.5c sugar

Wash and crush berries in a medium saucepan. Add lemon and thyme and simmer for 10 minutes

Strain juice from the solids through a seive pressing down on the berries to remove as much juice as possible.

Return the juice to the pot and add sugar.

Simmer for another 10 minutes.

I strain a second time through a paper filter to remove any seeds etc., cool before bottling.

Keep bottled syrup in the fridge

Ginger Ale Syrup

makes ~ 3c

.5c peeled and chopped fresh ginger

3 c sugar

3c water

Combine all in a heavy bottomed saucepan and simmer for 20 minutes.

Strain the ginger and cool before bottling.

Keep bottled syrup in the fridge

Fresh Mint Syrup

makes ~3 c

3c water

1 bunch fresh mint leaves rough chopped

3c sugar

Combine water and leaves in a saucepan.

Bring water to a boil then turn off heat. Allow leaves to steep until cool.

Strain leaves and return the tea to the pot. Add the sugar

Bring back to the boil for 2 minutes and remove from the heat.

Cool before bottling and store in the fridge.

{Day 9} Fregolotta: A Dessert That Cracks Up

2011-12-10T08:13:00.000-08:00

Crunchy Fergolotta enjoyed with some after dinner port

Fregolotta was a word that had never passed my lips until my lovely Lauren told me about it. It's a lightly sweet, crunchy, nutty, biscuit cookie that is often served at the end of the meal in the Veneto region of Northern Italy.

Now allow me to digress about Lauren for a moment. Beautiful, fair curly haired Lauren has been my business partner at A Simple Cake for the past year and some and one of the best persons to ever happen into my life. She not only is so tremendously talented as a baker and an artist, but she is also an incredibly beautiful person, both inside and out. She and I share a similar passion for food, which has lead to some tremendous discoveries for me- as in the case here.

Lauren described to me this thin crackery treat and it was all new to me. Fregolotta is not just a treat, but an experience as well. It is meant to be broken at the table and eaten. The hard cookie is balanced on a reserved almond, and then with the back of a coffee spoon, tapped until it breaks into bite size pieces. She told me the story that is was her Mother that makes it in their family.

While traveling through Italy, Betsy Bohl and her husband became enamored with this treat when after each meal it was presented along with the coffee cups. No two restaurants made them the same, which is so typically Italian in my mind. Some more cakey, and some more grainy and powdery. Each baker made it to his or her own taste, following no rules. Betsy returned home and after researching several recipes, changed the balances to get the right texture and taste that suited her.

Thank you to Betsy for sharing her recipe with me, which I believe is an adaption from Lydia Bastianich. Fregolotta is packed with chopped almonds, but it's the inclusion of corn meal that gives it a unique gritty crunch that is so satisfying.

The recipe called for spring form pans, but I used regular pans and lined the bottom with a paper doily. The cakes slipped out without any resistance. I used 6" pans and the recipe called for 5". Due to the way I divided the dough my cakes were a little on the thick side, so next time I would divide them into thinner batches. To transport and package them I would set them in a box, or place a cardboard round underneath to keep it from breaking. Be sure to include a little note on the cracking and almond technique.

Besty Bohl's Almond Fregolotta

makes 4 5" cakes

1.5c toasted almonds, chopped

.75c sugar

1c flour

.75c corn meal

.25t salt

1.5t vanilla

10T butter, softened

1 egg yolk

2T heavy cream

Preheat oven to 350˚. Grease pans and line with parchment or paper doily.

Combine almonds, flour and cornmeal and salt in a bowl.

In a mixer combine the butter and sugar and beat smooth. Add egg yolk and vanilla and stir.

Add butter mixture to the flour mixture and toss together with a fork to blend. It should be crumbly. Add the heavy cream to make a shortbread like dough.

Divide the dough between the pans and press lightly into an even layer.

Bake for approximately 20 mins and then check for doneness. The cakes should be nicely browned and pull away from the sides of the pan

*****************

Though wonderful just on their own, these are also fantastic served with ice cream or fruits. I can see grappa along side these or a nice demi tasse of espresso.

{Day 8} Fruit Compotes: Blue & Red Berry Mint and Orange Lavender

2011-12-09T01:42:00.000-08:00

I love me some Jam, but I truly adore and delight in compotes. To me they are like the unruly stepchildren of the jam world. Born of the same genetics but never quite pulled themselves together.

What I really love about compotes though is the syrupy texture, and in the case of the berries, a sassier taste from not cooking the fruit into total submission.

Compotes are quicker and easier to make and can be used in a so many fantastic ways. In every circumstance that you would use maple syrup a compote would be great. I use mine on waffles or pancakes, on my morning yogurt, or as is our family Christmas morning tradition, it's warn berry compote over freshly made blintzes.

But not just for the morning. A jar of compote on hand can be ladled over Angel Food Cake to make a snazzy last minute dessert and, of course, ice cream or frozen yogurt is a natural.

Orange Compote with Lavender Flowers atop Greek Yogurt

I'll tell you a secret too, which is that I pretty much always use frozen fruits. Either directly purchased from the market, or from my freezer bin. I keep a plastic lidded bin in my freezer at the ready. From time to time my fruit loving eyes are bigger than my stomach and fresh berries wait for no one, so as they start to demonstrate their diminishing rein, I'll toss them into the bin. From there comes smoothies or as in this case, compotes.

The combinations are limitless, but these are my two favorites.

I'm not a fan of canning compotes and feel they are best put up and refrigerated. They should be sooner eaten than later, and you'll want to.

Orange Lavender Compote

makes ~6 cups

6 large oranges, peel removed and sliced

Juice of the 6 oranges

1 lemon, peel removed and sliced

Juice of the lemon

8 cups water

9 cups sugar

small handful of lavender flowers

In a large heavy bottom sauce pan combine all the ingredients except the lavender.

Bring mixture to boil and simmer for 50 minutes. The volume will reduce by half and the peels will become tender.

Add lavender flower and simmer 5 more mins.

When cool transfer to clean jars and store in the fridge. Keeps for 5 weeks.

Blueberry and Red Raspberry Compote with Mint

makes ~8 cups

5c blueberries

4c red raspberries

1c lemon juice

8c sugar

1 bunch fresh mint, finely chopped

In a large heavy bottom sauce pan combine all the ingredients except the mint

Bring all to a boil and then lower heat and simmer 20-30 mins.

You can test the compotes readiness by chilling a plate in the freezer. Drop a small amount of syrup on the plate and tilt. Run your finger through the drip. If it holds and leaves a clean swipe, it's ready.

Compote should be on the syrupy side and not too jammy, but there does need to be a fair amount of viscosity.

Remove the compote from the heat and allow to cool 15 minutes, then stir in fresh mint.

As the compote continues to cool give it a stir to draw out and incorporate the mint flavor.

Transfer cooled compote into clean jars and store in fridge. Keeps for 3 weeks.

{Day 7} Good Cheer: The Gift of Fine Drinking

2011-12-07T19:19:00.000-08:00

Cocktails on the ready! If you've been following along you would have heard me refer to a few drinks a comin' and now here they are. The beauty of these is that the two above are made from the residual syrups made from previous gifts. Ginger Lime Syrup from the Candied Ginger and Cowboy Cocktail is made from the syrup of the Cowboy Candy.

What I've done here is take those leftovers and added a thing or two and some booze and made the base of two delicious cocktails. Now all your loved one has to do is add some ice, some lime and a splash of soda or tonic, and they are good to go.

When I first made Cowboy Candy I was left with a pretty fair amount of syrup, perhaps about a quart. It was in the early Fall and it just called out tequila and lime to me. The syrup has not only a heat kick that is fierce, but the vinegary sweetness adds a tremendous balance to the tequila and lime. I've been reading a lot lately how bartenders are now finding balsamic vinegar into their cocktails and I now understand why. I invite you to try this just for the experience.

The Ginger Lime Syrup also has a pretty dynamic kick to it too. As a fan of Dark and Stormy's this is a fantastic syrup to use for that. There is enough sweetness in it to avoid the ginger beer and just add rum and club soda. But I also like Gin and Ginger Tonic, which I did here.

Just be sure to label your concoctions and provide a recipe for the proper ratios.

I just think giving someone ready made cocktails for two can be a real treat for the right person. Especially when you've already done most of the work for them.

I also created a Chamomile Cordial, which I paired with biscotti. This came out of my love of Chamomile Grappa which I had the good fortune to have at the end of an outstanding meal at Babbo, Mario Batali's Restaurant here in NYC. Chamomile is long known for is digestive properties but pairing it with grappa is unusual. The only company that makes it is in Italy and it's not easy to come by here. The chamomile grappa has a soft mellowness, a slight sweetness to it and the gorgeous aroma of the flowers. I've served this to querying guests after a dinner party and so far everyone has been an immediate fan.

Though since not everyone is a grappa fan, as it's next of kin is rocket fuel. Grappa is made from the remaining "mash", or skins and seeds, after grapes have been pressed for wine. It's distilled and fermented and this clear alcohol can be intense in that "oh my goodness this is burning my throat" sort of way. So for those less into rough drink, I created mine with vodka, which turned down the volume a few decibels while still offering a swift kick.

Personally I love to sip it after a big meal or an especially long hard day. I suppose you could make a cocktail of it, but I'm not thinking that way. If you come up with something, please let me know- I'd be curious to see what creations could be made of this.

Gin and Ginger Tonic

If you've made the candied ginger and reserved the syrup than bravo! but if you haven't, or need a fresh batch here's how to start.

Take 2c of peeled and sliced fresh ginger and put into a heavy saucepan with 2c of water and 2c of white sugar.

Bring to boil on the stove and then simmer for 30 mins. You can then remove the

ginger and dry it and candy it {recipe here} or not.

While the syrup is still warm, add zest slices from 3 limes and allow to steep in the syrup until cool.

To make the cocktail base, combine 1 part syrup with 3 parts gin.

To make the finished cocktail the ratio is 1 part base to 1 part tonic (or to taste) and add lime. I recommend adding a tag with the recipe and explanation of your lovely elixer.

Cowboy Cocktail

Now if you've made the Cowboy Candy (and if not, seriously, you should) and you saved the juice, you're good to go, or.....

slice .5# of jalepeno peppers

.33c white vinegar

1c white sugar

.25t ground cayenne

Combine in a heavy sauce pan and allow to simmer for about 10 mins. Reserve some peppers for garnish and discard the rest. Allow the syrup to cool. The full Cowboy Candy recipe is here.

Combine 1 part Cowboy Syrup to 2 parts tequila for the base

For the finished cocktail combine 1 part base with 1 part lime juice and a splash of soda water.

Don't forget that tag with instructions- they'll need it

Chamomile Cordial

this cordial is not overly sweet and really lovely after a big meal

8 chamomile tea bags or 1c loose flowers

4c water

4c sugar

vodka or a clear brandy for more kick or heck, go for grappa

In a large saucepan heat the water to boiling and let tea steep until cool. This makes a strong intense tea.

Remove tea bags or strain flowers and add sugar. Bring to boil and simmer 5 mins

Remove from heat and allow syrup to cool.

To make cordial combine 1 part chamomile syrup to 5 parts alcohol, or to taste. It should not by syrupy sweet, just a soft sweetness so you can feel the kick of the alcohol.

{Day 6} Flavored Oils

2011-12-07T03:18:00.000-08:00

When the day has been long and that chicken in the fridge just looks so, well, geez- another chicken? A splash of flavored oil can make the simple sublime. Mashed potatoes get beautiful chartreusey green puddles of yum with basil oil, take a weeknight pasta and drizzle it with smoked paprika oil and the next time you feel like popcorn- make it the old fashioned way on the stove and use a lemon or rosemary oil to pop the corn and then splash some more on top instead of butter. Sensational in a snap. Love it.

The best part is that flavored oils not only are a great go-to, but easy to make and easily makes smiles when you give them away. Three versions here today, lemon, basil and smoked paprika. I know, sounds way too simple right? why not Thai basil with vanilla and chilis? Because these are the staples, like I said, the go-to's, the good pals that are there when you need them. From here all things are possible and limitless, but feel free to be creative, I won't mind. Take these oils as a base and feel free to add to them.

There are two methods to adding flavor to oil, both simple. The hot method: warm oil, add flavoring in the form of herbs or spices and allow to steep, then filter and bottle. The cold diffusion method requires just adding the flavor to the oil and give it plenty of time to steep. I made the lemon oil this way which infused a brightness from the lemon that is just out of this world.

If you decide to leave leaves, or zests or especially garlic in your bottles- be sure that they be stored in the fridge. Weird things can start growing and that is just not a good thing.

I bottle mine in smaller bottles when giving them away. They can be tucked into bags with other treats, given as pairs or sets, and it doesn't impose the receiver to give up too much fridge or counter space. Besides, little jewels are also so much more delightful, and who doesn't like jewels?

Hot Oil Infusion Method

No quantities here, this is by your taste- but a good start is one bunch of fresh herbs to every quart of oil or 3T of spices. Use a mild olive oil over a plain vegetable oil.

Warm oil to 185˚ in a heavy duty saucepan.

Add bruised fresh herbs or combine all in a blender for more intense and faster results.

or add spices that have first been dry toasted in a pan stovetop. Toasting releases the oils and aromatics to get the party started.

Once cooled and rested overnight, taste the oil for flavor balance. Add more oil to the batch if it's strong or rewarm and add more flavoring. The flavors do take a few days to develop so don't expect too much at first, by day 3 or 4 you are truly there.

Cold Oil Infusion Method

Take bottle, add herbs or spices, pour over oil. Done. Good. Mostly.

I made the lemon oil by whizzing a cup of oil with the zest of one lemon in a blender then added it into a quart of oil. All that beating and battering released more oils into the base and can I tell you? divine. It left the oil cloudy at first but a few days later- sparkling lemon flavor and a clear oil.

Bruise any fresh herbs first, let them steep in the oil in a bucket or large jar for at least 2 weeks and then strain. If you like the look you can put fresh pretty herbs and spices into the gift bottles for a nicer presentation.

{Day 5} Cowboy Candy- Jalepeno Happiness

2011-12-06T06:46:00.000-08:00

This September I posted about this simply awesome condiment after stumbling upon it on a blog called Foodie With Family. If you haven't visited this blog I recommend it. Rebecca, the mother of a brood of young active boys, writes in a rye slapstick style that is absolutely hilarious. Her Cowboy Candy is even better.

Jalepenos are stewed in a vinegary, sweet, spiked concoction and the result is a heat freaks nirvana. If you've followed my blog at all you know that I am one of those very freaks. I am not the "let me blow my head off to prove to you I can" type, I just love the layering effect that heat has on my palate. Spice blooms in the mouth, and there is just no other eating sensation that does that. This condiment offers not just heat, but a wonderful balancing act.

Cowboy Candy I would say is middling low on the heat scale. Jalepenos have a decent kick, but they won't make you sweat or make your nose run like the chilis in Thailand. The best part of Cowboy Candy is that the heat gives you a short slap, but the vinegar sweetness of the juices is the forgiving kiss afterwards. Eat these the way you would pepperoncini- on a sandwich to give it a kick, or serve with a cheese board. It's great on a burger or pour over grilled chicken.

The other added bonus of making this gorgeousness is the remaining syrup after the chilis are bottled. I use it to make a killer base for a spicy Margarita- but more on that later- there will be a post soon on cocktails that you'll love.

If you have Spice loving friends or family on your Xmas list, this one they will really enjoy- I promise you.

Cowboy Candy by Foodie with Family

please click on name above to link to Rebecca's post. You'll be glad I sent you there.

Enjoy!

{Day 4} A Tradition Renewed- Marzipan Fruits

2011-12-05T03:12:00.000-08:00

Marzipan Cherries

The tradition of modeling marzipan (almond paste candy) for the holidays is an old one and if found in many different cultures. The Italians make it and so do many Northern European countries-Germany, Sweden etc. Hand made marzipan is an art that has sadly waned. Most that you see these days is machine made and with a low quality of almond paste. The colors are sprayed on and for the most part they are just ghastly.

Hand making marzipan is not difficult to do and a fantastic thing to make with kids as it doesn't require a stove or oven- and mistakes can just be nibbled out of sight.

Years ago I had a marzipan business with a woman named Kim Jurado that we called Bella Dulce. We made gorgeous marzipan that we put into small rustic wire baskets from artisans in Mexico, or tiny wooden crates to look like imported fruits. One of my favorites was to build the marzipan into topiaries that brides would use as centerpieces. Stephen Spielberg had us make tall gorgeous topiary cones for his movie Armistad and our beauties also made it into Dean and Deluca and Williams Sonoma catalogs. In those days we had a legion of workers hand making marzipan. All day long hands were rolling, shaping and dusting lumps of almond paste into rows and rows of beautiful bright almond candies. It was an artisanal business before it was vogue.

Marzipan is made from blanched almonds and sugar into a dough. It's possible to make it from scratch, but to be honest, I don't find it time or cost effective. I've tested a lot of marzipan over the years, and by far the best is made by American Almond (see Holiday Resource page). A lot of marzipan out there has a high sugar content, leaving it super sweet and lean on good almondy flavor. American Almond has the highest almond to sugar ratio which makes it heavenly. Marzipan does not come cheap but most fruits are about a half to one ounce each, so a pound goes a long way.

There are simple tools needed to shape the dough, but mostly you can get by with what you have around the house. Toothpicks, a knife and a dowel stick work well- or you can purchase modeling tools that are typically used for clay. What you will need to get is powdered food coloring and gel food coloring, paint brushes, cloth covered wire and paper leaves- all of these things can be purchased at NY Cake and Baking Supply.

Marzipan is such a great medium that you can do many other things with it. The fruits are classic, but little Santa hats are awesome, or Xmas light bulbs. It's great for making leaves and mushrooms for Buche de Noel or reindeer antlers for cupcakes.

Unused marzipan can be saved for future use if stored properly. Wrapped tightly and put into an airtight container it will keep it for several weeks. For longer keeping it can go in the fridge.

How to Make Marzipan Cherry, Pear and Plums

yields 20-30 fruits depending on size

1# American Almond Marzipan

juniper green food paste

golden yellow food paste

royal blue food paste

red powdered food coloring

purple or burgundy powdered food coloring

soft paint brush-like a blush brush

cone tool (or rounded toothpick)

veining tool (or butter knife)

green florist wire 24 gage

small paper rose leaves

Queen Anne Cherry

Paste food coloring is very intense, so start out with tiny dots and add on from there. You can always add more. Use a toothpick dipped into the color pot and dot the marzipan then knead through.

The cherries should have a soft golden yellow color.

Next follow the grid above. Pinch off a small chunk and roll between your palms to make a ball, then using the cone tool make an indentation on the top- or use a toothpick to ream in a dent. Then with the veining tool or the back side of the butter knife, draw down from the hole and make the crease of a cherry cheek.

To color tap out a small amount of red powder color onto a plate. Using just a small amount dab the brush into the color, just as you would if you were applying powdered blusher. With a circular motion paint on the "cheeks" of the cherries.

Finish off with a 3" length of wire. Fold down one end to make a knob and then curve the stem into a natural shape. Tuck into the hole in the top.

Pear

I used the juniper green for the paste color. Follow the directions above to tint the marzipan.

To make the pear shape first roll a knob of dough into a ball. Then, using your fingers coax one end into the neck of the pear. Then give a little tap on the bottom to square it off just a little bit.

Pierce the top of the pear to make the stem dent. Then on the bottom of the pear create four dents which create that round bottom look a pear has.

Dust just a liiiiiiitle bit of red onto the sides of the pears and finish off the top with a paper leaf.

Plums

Plums have an ashy blue grey line in the crease which I personally love. Color the marzipan a soft blue using the royal blue paste.

Then roll the marzipan into a ball and then into an oblong ball.

As with the cherry make a dent at the top and crease down the length of the plum. Plums have deeper creases though. I make a fairly keep crease and then soften the cut edge with my fingers. I then pinch the seam closed a little to give that cheeky look.

Dust the plums with the color and for these it takes a lot, avoiding getting color into the crease. Finish off with a paper leaf.

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Once made the marzipan can be left out to dry a little. Left out indefinitely they will turn to stone. If you intend for them to be eaten, or given as gifts, keep them under plastic or present in a clear plastic box or cello bag. Both of these can be purchased at Glerup.

*see resource page for links to Glerup, NY Cake and American Almond*

{Day 3} The "After" Treat- Biscotti

2011-12-04T06:51:00.000-08:00

Rosemary Lemon Biscotti served with Homemade Chamomile Cordial

Biscotti is always the "after". Afternoon, after dinner, after a long morning.... This crunchy treat offers a mild sweetness that is just the right kind of soft kiss an after requires.

I try to keep a jar of these around- but they have a great tendency to disappear in short order. Though the baking of biscotti is a two step baking process, the good news is this recipe is so simple that it only takes minutes to pull it all together and create a new batch. Not too long ago, right before a dinner party I decided a gift of wine was just not enough to bring along- so while I showered the first baking was complete, and while make up was applied, the second go round was finished off. I can't say I recommend this method, but it can be done when you need to.

The secret to this recipe is that these are made with Olive Oil rather than butter, which is always on hand and no need to wait for it to soften like butter does.

I created two versions for today. The first is a Lemon Zest and Rosemary, which is really lovely as a digestive. I serve it up with some gorgeous Chamomile Cordial that I made. {The recipe will be in a future post} These two together offer a soft sweet ending to a long meal. No cloying thump to your sensibilities here.

The second version is Dark Chocolate Cherry. Chunks of 72% chocolate are tossed in with plump dried cherries. This is a slightly sweeter version than above and it perfect for that afternoon pick me up.

When gift giving it's best to package these up into cellophane bags- which you can get from Glerup {see Resource page} The cellophane not only makes a beautiful presentation but also keeps the biscotti crisp and snappy.

Lemon Zest Rosemary Biscotti

makes 24-30

.5 c mild olive oil

.75c granulated sugar

.25c Light brown sugar

3 large eggs

3.25 c AP flour

1T baking powder

1/4t salt

2T chopped fresh rosemary

zest from one lemon

juice from one lemon

In a large bowl combine sugars, flour, bp, salt, rosemary and zest. Stir to combine

In separate bowl combine eggs, oil and lemon juice- mixing thoroughly

Toss the oil mixture into the flour mixture and stir to combine. I use my hands to get the dough even. It will be a little thick and like a soft cookie dough.

Make two long logs about 3" wide on a baking sheet

Bake in a 375˚ oven for approximately 20 minutes until golden and there is only a gentle spring when the tops are touched. If it gives too much the biscotti are not done in the middle and give it another few minutes.

When ready remove the biscotti from the oven and allow to cool for 15-20 minutes. I am always impatient about this but it's really worth the wait, the slices will be neater.

When cool(ish), using a sharp serrated knife cut the biscotti into 1/3" slices and arrange on cookie sheet.

Return to oven and bake 10 mins until golden and toasty looking. Then flip each cookie and bake again for another 10 mins or so.

Dark Chocolate Dried Cherry Biscotti

I used the exact same recipe as above with these changes:

Replace the rosemary, lemon zest and juice with a .5 c of dark chocolate chopped into chunks and .75c of dried cherries

Enjoy!

and remember- the cordial recipe is coming soon- sign up for the mailing list and be sure not to miss it.

{Day 2} Candied Fruits For Sweet and Savory Treats

2011-12-03T06:39:00.000-08:00

The Winter fruits can become jewels under the right conditions. There is magic in the glistening, translucence that comes from the candying process. As the days grow gray and the light turns to darkness sooner and sooner I love the deep vibrant colors that sparkle on the plate.

The real miracle is it's so easy to do and delightful to give.

I've come up with three different candied fruits. Pear Slices, Spicy Tangerine Sauce and Candied Ginger. Yeah, I know, the ginger is nothing really new- but the resulting leftover syrup you get from the process is going to be used for a future post for something I promise you will adore- so don't discount the ginger.

Making jewels by candying fruit is basically a two step process. First the fruit is combined with sugar, either directly in the case of the pears, or in a syrup. Next comes the heat. The pears are baked for a short while and then flipped, and the ginger and tangerines simmered in the syrup until it reaches it's translucency.

I've paired the pears here with some blue artisinal bleu cheese and toasted walnuts. A lovely gift is to put the trio into a package. But the pears are also great along with a chunk of high quality chocolate for a dessert plate. My friend Priscilla Martell, a cookbook writer, chef and all around exceptional person- shared with me a link to an artisanal cheese maker in Connecticut for Cato Corner Farm. She says, "One of those little local success stories." If Priscilla recommend them I suggest you might give them a look see.

The tangerines are remarkable. I cannot begin to tell you how delectable they are. The sweet tangy orange is made bright with a hit of chili flakes. Shown here drizzled over a goat cheese log- but can I tell you? Set this up with some ice cream and your friends will get down on their knees and praise you.

I recommend packing the Tangerines in a jar with the slices ringing the outside of the jar and then fill the middle with the chunky syrup. The presentation is show stopping.

Packaging is always where it's at and can transport the mundane into a delight. If you plan to put the pears into a bag I recommend using cellophane. This will prevent them from getting sticky, which is what happens when placed in plastic.

The same with the ginger. Though the ginger would be excellent in a jar as well.

*Check the Holiday Resource page to find links to find bags, bows and jars*

Pear Slices

recipe taken from Donna Hay Magazine

Slice pears on a mandoline or in even 1/8 inch slices.

Press each side into sugar and place onto a parchment lined baking sheet

Bake at 350˚ for 15 minutes~then flip the pears and bake another 15. Take care doing this since hot sugar can cause nasty burns

Once out of the oven carefully transfer the pears to a drying rack and allow the pears to fully dry. If you live in a humid place placing the rack in a turned off oven with a pilot light will do the trick.

Spicy Tangerine Sauce

a Gail Watson recipe

This recipe is in ratio, so you can make as little or great as you would like. I used 3 tangerines for the recipe shown

Slice top and bottom off of the tangerines and reserve. Make 1/8" thin slices of half of the fruit and rough top the other half, including the tops and bottoms.

Measure out the volume of fruit and place into a sauce pan.

Next add equal amounts of sugar and water to the pot-

2c tangerines:2cups sugar:2cups water

Add a generous pinch of chili flakes and 3 star anise cloves to every 3 tangerines.

Bring all to a boil and then reduce to a low simmer.

Simmer the fruit for 30 mins or until the rinds are soft and the slices are translucent.

Can properly into jars, or jar and keep in the fridge for 3 weeks.

Warm sauce over cheese is amazing.

Candied Ginger

This is another ratio recipe. Purchase ginger that is firm and thin skinned- which is spicier in the end. Older ginger is fine if that is all you can find, but nothing dried out and shriveled. The ginger shrinks as you cook it, so get triple the volume you will need.

Scrape the skins off the ginger using a teaspoon. This works remarkably well and preserves the most flesh. It's also so much easier to work around the knobs and ends.

Slice the ginger into 1//8-1/4" slices. I made coins, but you can do long strips etc.

As above, into a pan measure 1:1:1 ratio of ginger to water to sugar.

Simmer in pan on the stove until the ginger is tender. Mine took a good 30 minutes, but it will just depend on the thickness of your slices.

Strain the slices and RESERVE the syrup (I've got an great use of it in a future post)

Lay the slices on a drying rack and allow to dry to a tacky state. This is important. If you rush the sugaring process you can end up with a gooey mess, so be patient.

Once dry enough toss the ginger in some sugar and you're good to go!

{btw-I used this gingered sugar for the pears- can't say it really added anything, but it couldn't hurt}

Keep the ginger in an airtight container so it doesn't dry out. It will keep for 3 months if stored well.

{Day 1} White Chocolate Candies

2011-12-02T04:21:00.000-08:00

Candy making is a true science. They say that about baking but truthfully there is sooome leeway in baking- candy making? not so much- but SO satisfying and your friends will be mega impressed.

Making chocolate candies like a pro requires tempering of the chocolate. This is a process of melting and cooling the chocolate that develops the cocoa crystals. The result is a glossy snappy chocolate that doesn't streak or bloom. This can be a little on the fiddly side, but I promise, it absolutely is doable.

My best advice is to give yourself plenty of time and an uber clean work environment and then relax and enjoy. Water is an enemy of chocolate tempering, so if your melting your chocolate over a double boiler take extra care not to let any drips get into the bowl.

The method highlighted above is simple and direct. You can use an instant read thermometer like the one you stick in the Turkey bird. There is a specific glass chocolate thermometer with a narrow temperature range. Not an expensive investment, but not really necessary. Another word of advice- the greater the volume of chocolate the more stable it will be and temperature variables will be slower. The worst case? If you overheat the chocolate it will lose it's temper, and like a sleep deprived 2 year old, there is no bringing it back to behave. Not a loss though, the chocolate is still delicious and can be used in baking, truffle fillings or icings.

When it comes to making chocolates, I use a chocolate tempering machine. I purchased my Revolation 2 about 15 years ago. I don't do a ton of candy making or dipping, but man oh man, do I love this machine. If you can get your hands on one, or share one with a pal- it's awesome. Remember, there are Valentines and Easter opportunities...

Tips on making Nonpareils:

These candies can be made with any color of chocolate but I just love the white on white for the holidays.

Make sure you get the smallest silver dragees possible. I used size 0- any larger and they are too crunchy to eat gracefully.

When decorating with the dragees let the chocolate set for a minute or two before sprinkling on the dragees. Because they are a little heavy they will sink into the chocolate when it is first poured. My method is to pipe out an entire tray and then decorate. Have all your goodies at the ready, cooling chocolate waits for no one.

When piping out chocolate use a CLEAN pastry bag or make a parchment cone. Any contamination in the chocolate makes it cranky.

Properly tempered chocolate that is left over can be melted and tempered again. Ain't that a beautiful thing?

A word about chocolates- firstly, NO NOT use "coatings". These are waxy substitutes for chocolate the way Velveeta pretends it's cheese. Using quality chocolate is really worth the price and effort here. It's best to buy chocolate in block form from a dealer and not buy bars at the supermarket. NY Cake and Baking supply sells in smaller and larger quantities and so do many other sources. If you plan on making chocolates for Valentines, investing in a slab, or 5 Kilo (11lb) block can be worth it as the cost is about half and it will keep. Just store in a cool place or wrap tightly and store in fridge- just keep the wrapping on when warming to room temperature. You don't want to create any condensation on the chocolate (see above about water and chocolate).

Lastly- when adding things in to make clusters keep in mind the temperature of them. Whatever you use needs to be room temp otherwise it will throw off the temper. This goes for dipping cold centers since the chocolate that drips back into the bowl will be cooler. Watch the temperature level of the chocolate and keep it in range- my machine alerts me with a beep when the temp starts to slip out of range- so I just wait a minute until it brings the temp back on track (SEE why I love this thing so much?).

See the resource page at the top of the page for purchasing sources for all needs here.

White Chocolate Nonpareils

2# of chocolate- produced about 8 of these boxes

silver dragees, size 0

sanding sugar

sweetened coconut

Round piping tip size 10

Clean pastry bag- disposable plastic bags are the best

Prepare a flat area with parchment paper. If you're planning on making a big batch lining a counter is fine. The chocolates set in a few minutes and unless you have a ton of baking sheets this is just fine. A granite counter is even better.

Prepare pastry bag and fit with the tip and line up your toppings

When all is at the ready then start tempering your chocolate. No walking away from melting chocolate and I do not recommend using the microwave for making candies. I know people do it, but it's too loosey goosey when it comes to temperature control, and hot spots in the chocolate will make it lose temper.

When the chocolate is tempered time to fill the pastry bag.

Turn down the sides of the pastry bag and fold back the tip to prevent the chocolate from leaking out. You can set this up in a jar or glass for better control. Once filled twist the top of the pastry bag to prevent the chocolate from oozing out of the top.

You are ready start your piping. Do this as swiftly as possible but with grace. Hold your finger over the end of the tip to prevent the chocolate from leaking out between piping.

Squeeze the bag while holding the twisted part closed between thumb and finger.

Try to make even sized rounds. I first measured my boxes to make sure my circles would fit nicely. However, no rules here- make ovals, squiggles, long bars, letters of the alphabet...

After a minute to allow the chocolate to juuust set- you can see the sides of the chocolates start to dull a little.

With a spoon sprinkle on the toppings. The dragees are best done on a baking sheet to capture stray beads which can be reused.

The coconut I "tucked" into the chocolate to make sure that there was a nice knot to bite into. To do this simply press the coconut gently down into the mound.

Allow the chocolates to cool and harden. Allowing them to slowly cool will create a greater sheen and a finer look. Putting them into the fridge is fine, but not my preference.

If your kitchen is very warm this can affect the process, so the cooler the room the better. Make chocolate on non baking days.

**if you're finding your chocolates are just not setting up you can switch to "cold chocolates" that you will just have to keep in the fridge. Not a bad thing- so remember that's always a back up**

White Chocolate Rice Krispy Clusters

When I near the end of my candy making I like to use the remaining chocolate to make clusters. You can use a variety of things such as nuts, dried fruits or in this case, Rice Krispies- just remember, nothing wet like sliced berries...

There are no measurements here, just eyeball the additions. Factor a 1:1 ratio- there is really no right or wrong.

With a spoon drop mounds onto prepared parchment and allow to set as above.

Personally I like tiny clusters- it's a nice treat to take petite nibbles rather than indulge in a big puck of chocolate.

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Once the chocolates and set you can package them right up.

Store in a cool dry place.

Please see the Resource Page in the header bar for links to boxes and ribbon sources.

12 Days of Xmas Gift Giving: Starts Tomorrow!

2011-12-01T17:02:00.000-08:00

I am so excited! Making treats to give away is one of the happiest things I like to do. This project of creating 12 different types of gifts you can make yourself is thrilling me to no end. I had a really fun time coming up with all the different ideas and now even more fun creating them all.

You can look forward to sweets and savories and even some drinks too. I promise you there is not a sugar cookie, nor a chocolate truffle in the lot and none of the same ol' same ol'.

I will be adding a "resource" page also so that you can find where to purchase the packaging, ingredients and tools to make this come true for yourself. So keep an eye out for that.

Be sure to sign up for my feed or an email subscription so you don't miss a day. And PLEASE, I would love to hear your feedback on what I've come up with.

We start tomorrow- so come on back for the fun and recipes!

Dulce de Leche for Breakfast makes me think of Alberto

2011-11-21T14:04:00.000-08:00

Not Valorie's table- but a taste of heaven in my home.

In celebration of my recent birthday my dearest Pam and I trucked on down to New Orleans for the weekend. It was our first road trip with our new Mazda Miata- and let me tell you- two girls traveling in a car with a trunk the size of a Barbie suitcase has it's challenges, but not without laughs and good times.

After a few days on our own enjoying a romantically fantastic and culinary time, we toddled over to my dear friends Valorie and Alberto's house in the Irish Channel. Val and I go way back to our early years in the wedding business. She was an exceptional floral and event designer and we made instant friends when we met during a set up for a wedding in a big NYC loft.

She is now an even more exceptional interior designer in NoLa and you may know her as The Visual Vamp. Her blog is chocked with great thoughts, ideas, Val's great writing and her sense of joy and life living. When you have a minute it is a must read. You may also know she and Alberto, her Argentine husband, as US National Tango champions and instructors. And let me tell you darlings- this is only a small scratch into Val's fabulousness.

The last time we visited we woke to one of Val's beautifully set breakfast tables. A small table tucked into the kitchen was covered in a beautiful linen cloth. Stack of china, silver, pots and plates of goodness and "objets" covered the table and made it too beautiful to think about making a crumb amongst. However Val's tinkling laugh, ease and grace made this fantasy feel like we've always belonged here. So with napkins on laps and Cholo, their King Charles Spaniel, at our feet- we dove right in.

Amongst the delights was a luscious bowl of dulce de leche that had come from Alberto's Argentina from their last trip there to Tango. Val toasted up some chewy sourdough bread and with the dulce de leche on top it was divine..... Sweet and creamy on top of crunchy chewy and the tang of the sourdough made it heaven. Such a simple thing elevated- such is the magic that is always Valorie.

Homemade Dulce de Leche

makes approx 1c

I dusted off my crockpot for this. The slow low temp cooking is perfect and no need to keep an eye on it.

Take 1 can of sweetened condensed milk and remove the label.

Submerge the can in water in your crockpot and set on low.

Leave to work it's magic for 8 hrs. Cool before serving.

No fears about bursting cans but if it concerns you alternatively you can empty the contents of the can into a small heatproof bowl and cover with foil. Add water up the edge of the bowl and proceed as above.

If you don't own a crockpot you can use the alternative method in a pan and place into a low oven- as low as it can go for 5-7 hrs.

Ginger Poached Chicken Broth Soup

2011-11-18T14:54:00.000-08:00

As the holidays season descends upon us and the days get short and compact, it's a lovely thing to come home to a warm brothy soup that only takes a short while to assemble and prepare.

This soup is a standby for me and it lends itself to creativity depending on what's on hand in the cupboard or vegetable drawer. You need just a few basics, such as garlic, ginger, chicken broth and chicken, but from there on- you can "McGuyver" this dish anyway you would like. Leftover noodles or rice can find their way into the pot, or left over veg and the odd ends of this and that- mushrooms, carrots, cauliflower, spinach, etc.

I've set the stage for the classic here- but I'll leave the rest to your interpretation. The primary thing is to make a warm flavorful broth and keep it healthy and light. The perfect revival to a day of dashing.

Ginger Poached Chicken Broth Soup

serves 2 generously

3T of fresh ginger peeled and sliced into matchsticks

2cloves garlic smashed and rough chopped

1T vegetable oil

2-3 star anise pods

48oz box of your best low sodium chicken broth

soy sauce to taste- start with 2T

1 large chicken breast or leftover cold chicken cooked

1 bunch scallions, sliced into rings including whites and greens

1 baby bok choy, quartered and washed

drizzle of hot chili sesame oil

In a large pot warm the oil over medium heat, gently cook the garlic to release the oils. Do not toast.

Add the ginger and the star anise and then pour in the broth and soy sauce. More can be added right before serving to adjust for taste.

Allow to come up to a boil and then slip in the uncooked chicken. Gently simmer until cooked through. Time will vary based on the thickness of the breast, but allow 20 mins or so. If using precooked chicken allow the broth to simmer for 15 minutes to develop the flavors and then add the chicken to warm through.

Right before serving add the bok choy and allow to gently cook to a tender/crunchy stage- just a minute or so.

Top off with scallion and a drizzle of hot chili oil right before serving and add more soy sauce if needed to taste.

Pork Chops in a Port, Juniper Berry, Orange Sauce with Individual Pommes Anna

2011-11-17T14:05:00.000-08:00

Donna Hay stole my idea! I shot this meal a little over a week ago, so you can imagine my surprise when I opened the latest issue of Delicious and saw a dish that was so similar to mine I almost fell over!! The recipe is different, and she does not showcase pommes anna, but the char on the pork and the curls of the orange zest- almost identical!

Honestly it made me chuckle and put a certain little pep in my step. I love Donna Hay's taste and style, so our dual pork chops gave me a sense of kinship. I have to say, I like the company I keep.

This recipe is packed with flavor and texture but not not packed with heaviness. It's surprisingly light and a great Fall meal for those days that you don't want to add any Winter hibernation padding.

The potatoes are a little fiddly, but a lot of drama for a little effort. I made each batch in small fry pans, you can get two going at a time if you're serving more than a couple at a time. Just slip the finished potatoes onto your dinner plates and then before serving slide into the oven to heat them back up and as an added bonus warm your plates too.

The port I used was worth the flavor- and I was happy to tap into the bottle I had stored in my liquor cabinet- but you can opt to switch this out for a pinot noir if you must. It will be a different experience but easier to pull off.

Pork Chops in a Port, Juniper Berry, Orange Sauce

serves 4

4 boneless pork chops, 1" thick

1c port

2 cloves crushed garlic

2T juniper berries

4 bay leaves

3T brown sugar

zest from half orange

s & p

In small bowl combine all the ingredients except the pork. Muddle the garlic and zest a bit to release their oils into the port. Allow the mixture to sit for 5 minutes until the sugar completely dissolves.

Place the mixture into a shallow pan and arrange pork to allow to marinate. This should be for at least 15 minutes each side, but can be longer.

Turn oven on to 375˚ and prepare a baking sheet by lining it with parchment.

In frying pan with a glug of cooking grade olive oil, saute the pork about 2 minutes on each side over a medium high heat. Then slip the chops onto the baking sheet and slide into the oven. Allow to roast for about 8 minutes.

Meanwhile add the marinate into the pan with the pork drippings and gently cook to develop a light sauce.

Individual Pommes Anna

4 starchy potatoes peeled and sliced super thin on a mandoline

2 cloves garlic sliced paper thin

1t butter per potato cake

1t olive oil per potato cake

s & p

In a small frying pan heat the olive oil and butter together until sizzling. Arrange the potato slices in a circular pattern. There should be at least 2 layers. There is no great science here, so feel free to overlap as little or as much as desired. Try to keep the ring about 4-5" in diameter

Interleave some garlic into the potato slices and sprinkle generously with s & p.

Cook the potatoes without disturbing them for approximately 4 minutes. If you've made a cake that his thicker than half an inch place a lid over the pan to facilitate even cooking.

After the 4 minutes carefully slip a large spatula under the pan and slide/pull the cake off the pan and then flip over. The starch in the potatoes will make the cake stick together but it's still a little fragile. If it breaks, just tuck it back up. No one will know.

Cook the potatoes on the other side for a few minutes until cooked through. You can test this by piercing with a fork. The potatoes should give way with ease and not resist.

Slide the cake onto a serving plate and place pork chop on top. Spoon a little sauce over each and accent with the zest.

Cappuccino and Vanilla Panna Cotta with Chocolate Truffle Filling

2011-11-11T13:09:00.000-08:00

There is no secret that I am a sweets girl, and any dinner party is just not complete without dessert. That said I am also always looking for sneaky ways to make luscious without a boatload of calories.

My favorite light dessert is panna cotta made with yogurt rather than cream. Panna cotta is set with unflavored gelatin to create that creamy custardy feel. No cooking involved except some warming of the gelatin to melt it down- so no tricky custard finessing.

Typically I make panna cotta in the summer and give it citrusy accents and then serve it with a fruit sauce of some kind. Berries can be stunningly beautiful suspended in the cream. The other wonderful thing about this dessert is it can easily be made several days in advance and kept in the fridge. At least you can get one thing out of the way.

The individuals are sweet and for an intimate party they are jewels- but I've also made shallow batches in baking pans and then turned them out onto low flat serving trays that have a lip on them. Puddle them into some colorful sauce and you have a dynamic presentation for a group. No trick getting them out of the pans either, just warm the bottom in some water and then flip. Works like a charm every time.

This particular combination I served at a small dinner party last week. I purchased these thin glasses for this specific purpose years ago. I used to have 12 and now I am down to 9 I think... this was my first time actually using them to make this dessert.

Now that we are into crisper temps I chose a cappuccino and classic vanilla. For some richness I divided the two by a thin level of dark chocolate ganache. This created a mixture of texture as well as a balance of richness. On top I served fresh hand whipped sweetened cream. Though I love a cheat dessert there DOES need to be some richness...

Cappuccino and Vanilla Panna Cotta

made six servings in 4" diameter glasses

5c fat free yogurt- stirred smooth

1.5 c skim milk

4t unflavored gelatin

.5c superfine sugar

powdered instant espresso to taste (~2T)

vanilla bean extract

I halved this recipe and made the batches separately after each layer had set.

In a medium bowl combine 2.5c yogurt and .25c sugar. Stir to combine. If yogurt is not smooth use a hand blender, or put in a traditional blender to smooth out.

In a small sauce pan place .75c of milk and sprinkle 2t of gelatin over. Allow to sit for 4 mins to soften. Then gently warm milk to dissolve gelatin.

Stir warm milk mixture into the yogurt and stir until completely incorporated.

To make the cappuccino flavor= in a separate small bowl put a T or 2 of instant espresso powder. Add a few t of water to just melt the powder and create a syrup. Add a small amount to the yogurt mixture and stir thoroughly. Add more until you get the intensity level you prefer. For the vanilla flavor=stir vanilla into the warming milk.

Divide panna cotta between serving dishes and allow to set. In my fridge this took an hour.

Next make the ganache and allow that to set. Finally make the second batch of panna cotta and top off.

Chocolate Ganache

5 oz chopped fine dark chocolate

.33c heavy cream

In heat proof bowl microwave chocolate for ~1 minute until chocolate is warm and melted. Alternatively melt chocolate over hot water.

Stir in cold cream until thoroughly combined. If too think you can warm gently to thin- or add a bit more cream to make a less dense ganache.

Spoon over the set cappuccino panna cotta tilting the glass to make sure the chocolate shows on the edges.

*****

Each stage of the panna cotta can be done on different days if you choose. Keep covered and serve chilled.

Pan Roasted Lemon Rosemary Chicken with Smoked Cheddar Grits

2011-11-08T00:55:00.000-08:00

As the Fall days progress into increasing darkness and cool air I have a natural tendency to lean toward warmer flavors and comfort foods. The color and texture of foods change, the farmer's market is filled with deeper richer color and tastes. Whenever I get a whiff of the piney perfume of rosemary it moves me to think of cozy sweaters and turning on stoves. Into the kitchen, to make a comforting culinary cocoon.

Pan chicken is a classic. The floured breast gives up enough juice to create a baseline to make a lemony rosemary sauce. Silky from the thickening flour left on the bottom of the pan, rounded out by a lump of butter- the rosemary is the mid tone with it's harmonious partner, garlic, and at the top, the bright zing of lemon.

All it needed is a creamy pairing of grits that is laced with some healthy chunks of smoked cheddar. Polenta here would be fine, but to my taste just a tad too corny. The grits are more neutral and I make them to the creamier side. The gooey mush with the earthy tones of the cheddar lend a beautiful base line to this harmony.

Smoked Cheddar Grits

makes 4 servings

3.75 c chicken broth

1c instant grits

healthy pinch of salt

6oz of smoked cheddar cut into small chunks

In a medium large heavy saucepan warm the grits to boiling.

While agitating the water add the grits and stir to smoothness and reduce the heat. Cover the pan and allow the grits to swell and thicken for about 8 mins. Stirring occasionally.

The grits should not be as thick as oatmeal coming out the pot. They will set as they cool, so if necessary add some additional chicken broth to create a thinner mush.

Keep the grits warm while you prepare the chicken.

Just before serving toss in the cheese and give it a gentle stir. Let it sit for a minute to melt the cheese. I like to find pockets of melty cheese in my grits so I don't mix them again after this.

Lemon Rosemary Chicken

serves 4

4 large chicken breasts-trimmed and pounded to an even thickness

a few T of AP flour seasoned with Salt and Pepper

2T butter

1 clove crushed minced garlic

.5 c white wine

.5 c chicken stock

2T fresh rosemary rough chopped

Juice and grated rind of one good lemon

Place the flour mixture on a plate and dredge the chicken on both sides, giving it a healthy coating

In a large frying pan melt the butter and add the garlic. Sautee gently for a few minutes to release the flavor of the garlic into the butter taking care not to toast it.

Add the chicken and cooking on the first side ~5 minutes- turning once and cooking for another ~3 until done. Please adjust cooking times to your heat level and thickness of breast.

Remove the chicken and place on a side plate then cover to keep warm while preparing the sauce.

In the pan, over medium high heat, pour in the wine and deglaze the pan. The flour that is left behind will create a thick lumpy sauce. Slowly add the chicken stock while continually stirring the sauce smooth.

Add the rosemary and allow the sauce to gently simmer for a few minutes to cook out the flour and meld the flavors.

Right before serving stir in the lemon rind and juice. You can add the chicken back into the pan to coat the chicken with the sauce and make it warmer, or simply spoon the sauce over the breasts.

Be sure to taste the sauce when it is done to balance out the flavors. Feel free to add a bit more butter or seasoning if you feel it needs it.

******

To my understanding leftover grits are not to be done, but I wouldn't let any of it go to waste. The next morning I reheated the grits in a pan with a little milk to bring back the creaminess. To go along with it poached eggs with runny centers were perfection.

Luscious Ricotta Crepes with Amaretto Apricot Cherry Sauce

2011-11-03T16:00:00.000-07:00

Crepes are typically thought of as a special occasion treat- and why shouldn't they? So delicate and gorgeous and so full of potential. Not the puffed up all-American pancake, but the slim, fine featured European cousin. A pancake gets syrup, crepes get sauced. Pancakes are eaten with elbows on the table, crepes with your unused hand in your lap.

I can get into making crepes. There is a zen quality to making them when the pan is just the right temperature, the sound of the sizzle of the batter as it's swirled around the pan, and the easy flip, all become rhythm- and bit by bit they pile up in a tidy stack.

For Christmas and Easter breakfasts I traditionally make blintzes- which are similar to these, but also not even close.

I filled these crepes with a sweetened fresh ricotta and orange zest. The sauce- well the sauce is worth writing home about. Dried cherries are plumped in Amaretto and fleshed out with apricot jam. The result is a boozy, sweet, almondy apricoty deliciousness that has a bottom note of the cherries and the texture to boot.

Please add this to your holiday morning breakfast roster- or even better any ol' lazy morning that you feel like indulging and kicking back. Crepe batter is better when prepared the night before and allowed to sit in the fridge til morning. Think how easily you could be a hero at the start of the day. These are perfect for a snowy Sunday or just a cold dreary weekend of any kind. Invite people over, let them admire your European flair- and let them keep their elbows on the table if they insist.

Crepes with Orange Ricotta Filling

serves 6

1.5c AP flour

2 eggs

1c milk

2T sugar

1t vanilla

dash of salt

2c fresh ricotta

4T superfine sugar, or powdered sugar to taste

grated zest from one beautiful orange

Combine the crepe ingredients into a bowl and whisk smooth. If a little thick add some water. I almost always do that. The batter should be thicker than heavy cream, more like a custard sauce consistency.

I use a non stick 8" fry pan. When I have to make crepes for a crowd I get two going. It's awesome.

Heat the pan on medium to slightly high heat. Lightly grease the pan with melted butter brushed on or cooking spray.

Using a large spoon or small ladle, pour in about 4T of batter into the center of the pan and then tilt and twist to get the batter swirled around the edges and somewhat evenly.

As the batter cooks the edges will begin to brown. I use a toothpick to loosen the edge off the pan and then with my fingers I flip the crepe. OK, you're going to think that crazy and a bit dangerous, but it's really not and it results in less fuss and less ripped crepes. Give that flipped side just about 20 seconds. That's all it needs.

The first crepe NEVER turns out well. I consider it the Angel's Share of the batch and promise you won't don't fuss about it. The best way to handle this is to eat it. Standing up. Over the next crepe- that is doing it's thing in the pan.

I used to stack my crepes between paper towels but I stopped doing that long ago. It's just not necessary. No need to waste paper.

The crepes may also be made in advance the day before, covered and put in the fridge. Just warm them a bit before you serve them. Covered with foil in a warm oven will do it.

********

For the filling simply combine the ingredients into a bowl and stir.

Let the filling sit for a few minutes for the sugar to melt in.

That's it. Nice right?

***********

Use about 2T of filling per crepe. Feel free to improvise.

Amaretto Apricot Dried Cherry Sauce

makes 1.5 cup

.5c Amaretto

.5c water

.5 c dried cherries

.5 c good quality apricot jam

Combine Amaretto, water and dried cherries in a small sauce pan. Bring to a gentle boil and turn off heat. Allow the cherries to plump for a few minutes.

Stir in the apricot jam and cook on medium low for a few minutes to melt down the jam and thicken up the sauce.

This also can be made in advance and rewarmed before use. It's so good. You'll love it.

The BEST Turkey Burger and Polenta Fries with Kick-A Ketchup

2011-10-31T02:13:00.000-07:00

I love a good burger especially when they are juicy. Unfortunately for the Turkey Burger it has always had its shortcomings. I appreciate the healthier version of the American Classic, but just cause there's hot meat on a bun it does not a "burger" make.

A few years ago when I was marathon training I looked for ways to add lean meats to my diet and still maintain my love of food. This recipe adds onions and Feta cheese which not only gives the bland turkey a flavor boost, but also bumps up the juice factor. It's amazing how two little additions can make such a tremendous difference.

Another trick is I cover my pan when cooking. Unlike beef burgers you want to get the turkey cooked thoroughly. Covering the pan will allow you to create an oven effect that will allow you to heat the burger evenly without drying out the outer edges of the meat. I have a large frying pan lid, but if you don't have one, use a baking sheet or the lid from any ol' large pot you have. You can even flip an other pan on top. Also please, do not cook on low heat. This produces a dull, flat, hockey puck of a burger that is a waste of good protein.

If you, or you have mouths to feed that are not onion or feta cheese crazy, try mincing them as finely as you can get. Honestly, the flavors are not strong here and it's worth the yumminess factor to give it a try.

The polenta fries are not altogether on the healthy side at all- except for the added fiber the corn adds as opposed to a potato. But a greasy crunch is all part of the burger experience for me, so I indulge when appropriate and try not to overdo it. It's all about balance and the secret to delicious food and a healthy life. Just take time to enjoy what you have when you have it- it's more satisfying that way.

I pumped up the ketchup with a small dollop of hot sauce and a splash of vinegar. If you are a spice fiend like I am you will love this- otherwise traditional ketchup is super OK.

Feta Turkey Burger

serves 6

1.5# ground turkey

.5 red onion minced

3 cloves garlic minced

1c feta cheese crumbled

6 sourdough rolls

lettuce, tomato etc

Combine first 5 ingredients into a bowl and gently mix. I "fold" the ingredients in to get an even consistency without overworking the meat.

Divide the mixture into 6 even portions and pat into the shape and size of your roll- make slightly larger as burgers will shrink just a tad when cooking and personally I like to bite into meat, not too much roll.

Heat medium-large frying pan over medium high heat. Add a touch of either oil, or cooking spray. Place burgers into pan and let sear for 2 mins and then cover. Turn heat down to medium. Flip after 5 mins and cover again until done.

Cooking time will depend on how thick your burgers are. I test mine by the poke method. If the center of the burger is springy and soft they are not done. There should be some resistance with a gentle give. If there is no resistance you've gone too far.

Enjoy right away with your rolls and extras.

Polenta Fries and Kick-A Ketchup

serves a generous 6

Instant polenta

generous pinch of salt

oil for frying

store bought ketchup

hot sauce or any kind

splash of white or wine vinegar

Prepare the polenta according to package directions adding the salt. I make mine in my rice cooker, which not only prevents the polenta from scorching, it also makes for easier clean up.

Pour cooked polenta onto greased baking sheet. With spoon or spatula spread the polenta out as evenly as possible.

Pop into fridge to cool and stiffen.

Once cold and set you can slice the fries into any shape you would like. Heat oil to 375˚ The polenta does not have to cook like when frying potatoes. Fry until crisp and golden on the edges. Drain on paper towels and toss some coarse salt on them immediately.

I used about a half cup of ketchup to a T of hot sauce and a scant teaspoon of vinegar. This is all totally subject to your personal taste, so get creative here. Lemon juice is also fantastic here.

Crisp Apple Salad with Candied Walnuts and Bleu Cheese

2011-10-25T15:35:00.000-07:00

This is a tremendously simple salad to make with a complexity of texture and tastes. Crisp juicy Granny Smith apples are thinly sliced and tossed with a lemony vinaigrette and garnished with chunks of strong bleu cheese and candied walnuts.

We get so busy with our lives that there are times when it's important to make the simplest thing sublime. It takes just a few extra seconds to pull out the mandolin, make a salad dressing from scratch, and arranging a plate to look like a waiter has placed this dish before you as opposed to tossing things together next to the sink.

Preparing the nuts is the most time consuming part of this dish, but worth the effort. If it's all too much you can just toss on toasted nuts. Though really, they are super easy to make as long as you keep and eye on the sugar so as not to scorch it. The batch yields a good 3 cups of candied walnuts- which are also a fantastic addition to any frozen treat bowl you got going on, as well as a terrific accompaniment to a cheese platter. Just store in an airtight container and dole out as needed for up to 6 months.

The vinaigrette recipe is absolutely my favorite. It uses lemon juice as the acid with the added touch of grated rind. Whenever I serve this dressing inevitably someone asks me for the recipe. You will love it and find it one of those "go to" recipes from here on out.

The crisp tart apples, with the earthy cheese, the sharp snap of the onion with the spicy vinaigrette and arugula is topped off with the sweet crunchy nuts. Heavenly...

Candied Walnuts

.25 c of white sugar

2T water

.5 c walnuts, either whole or pieces

Prepare a baking tray by greasing with butter. A silpat mat also works well.

In heavy small saucepan combine the water and sugar and put on medium high heat.

Cook the sugar slurry until it boils and turns golden brown. This can take 10 mins or so. Once the color starts to turn it will come up quickly. If you have hot spots in your pan as evidenced by one area turning darker before another, swirl pan to even out the heat.

The sugar will continue to deepen after it has been removed from the heat, so pull the pan off the flame when it is one step BEFORE the color you want.

Off the flame toss in the nuts. With a wooden spoon stir the nuts to evenly coat. Then pour mixture onto prepared sheet pan and spread out.

DO NOT be tempted to touch the nuts until they are COMPLETELY cooled. I know you're going to want to, they're beautiful, smell great and look innocent- but they can seriously burn you, so please-please, give it a good 10 mins to cool if not longer.

Once cool you can break up the nuts into pieces. Store unused portion in an airtight container in a dark, dry, cool place. Not in the fridge.

Lemon Vinaigrette "Watson"

1-2 lemons

grated zest from one lemon

spoonful of Dijon mustard

1clove crushed and finely minced garlic

good quality olive oil

salt

The reason for the vague ingredient amounts is I base my proportions on the amount of juice that comes out of the lemon(s).

Into a small bowl first grate the zest of one lemon. Then juice the lemon into the bowl. You will want at least 3T of juice, so if the first lemon is short, go ahead and juice the second lemon in it's entirety. It's ok to have more than you need.

Then add into the bowl one teaspoon of dijon for every 3T of lemon juice. It's ok to eyeball this. Use more dijon if you like your dressing on the spicy side.

Next add garlic and stir all together just a bit to break up and combine the mustard. Err on the side of lesser garlic as this dressing will get stronger as it sits.

Either using a fork or a small whisk, slowly dribble in the olive oil while continuously stirring the lemon mixture. The ratio is 1:3 juice to oil approx. You will notice as you are mixing that the dressing will begin to emulsify.

I taste test my dressing as I go along. If I need more oil I add it. It's done when you can sense a balance on your tongue. Add the salt.

It has also happened that I will go back and taste the dressing one more time before I use it and balance it again.

Store unused dressing in a tight lidded container in the fridge for a week.

Apple Salad

serves 2

2 medium granny smith apples

~.25c red onion

1c baby arugula leaves

1oz high quality bleu cheese

small handful of candied walnuts

lemon vinaigrette to taste

S & P to taste

Using a mandoline or slicing tool if you have one, slice apples very thinly. Alternatively use a very sharp knife. First take a small slice out of the apple and lay that side down on the cutting board for stability. They very carefully slice the apples as thinly as possible.

Toss the apples with a small amount of dressing.

Slice the onions the same as the apples.

On a serving plate arrange the apples in an attractive stack. Atop the apples add some of the sliced onion and then some arugula. More arugula can be place on the plate alongside.

Sprinkle the stack with the nuts and cheese. Then drizzle more dressing over the top to taste.

Add a crusty bread and a glass of Verdiccio and you've got a lovely first course.

Afternoon delight: Chocolate Dipped Fennel Biscotti

2011-10-20T12:06:00.000-07:00

This past week I took myself down to Bumble and Bumble in the meat packing district to get my hair trimmed. One of the many delights of the salon is complimentary coffee or latte when you are awaiting your chair time. The salon is situated on the 8th floor of a loft building that has impressive views downtown and toward the river. The windows are floor to ceiling and there is nothing like settling back into the squishy leather couches they have, facing out with a warm creamy cup of coffee in my hands taking in the view.

But even better, there was tucked alongside the cup a teeny biscotti that was a delightful, not too sweet treat, that managed to make the sublime only that much better. I enjoyed every nibble.

Of course this set me onto a track that I am not quick to get off of. As I stared out over the rooftops I mused about heading back into the kitchen, of flour and mixing bowls. I wanted to make some biscotti of my own.

I have made plenty of this crunchy cookies over the years and have a few fantastic recipes in my back pocket. For instance there are the chocolate biscotti that almost melt away in your mouth and have an almost black color. I've made these many Xmases and bagged and bowed them as holiday treats. People still ask for them- perhaps I should make a batch this year...

For some reason though I got a hankering for fennel. I imagined a delicate digestif type biscotti and not altogether that decadent. Something basic, something not too too. This recipe is fantastic as biscotti go. Super easy and it yields a cookie that has an even dense crumb that I really like. It can handle dipping into coffee with gusto.

Though perfectly delightful on their own, I added the chocolate as an afterthought. Now, truth be told, one could probably count the days in my life that chocolate has not passed my lips in one form or another, so dunking these in a bit of dark chocolate was not a hard sell. I did not bother to temper the chocolate, but chose a simpler cheat method. No blue ribbons for this, but it does the trick.

Fennel Seed Biscotti Dipped in Chocolate

.5c mild olive oil

.75c sugar

.25c light brown sugar

3 large eggs

1T anise extract

3.25 c AP flour

1T baking powder

1t salt

3T fennel seeds

1c chopped chocolate

.5t oil

Oven to 375˚ Grease 2 cookie sheets or line with parchment

In medium bowl combine the first 5 ingredients and stir well to combine

In larger bowl sift together flour, salt and bp. Add the fennel seeds

Pour the wet into the dry and stir to combine. The dough will be stiff.

Divide in half and make logs about 3" wide and ~1" high and place one in the middle of each baking sheet.

Bake the logs for approx 25 mins until golden brown and only slightly yield when pressed in the middle. You do want a baked cookie, but not overly so. Remove from oven and set aside.

Leaving the oven on allow the logs to cool until you are able to handle them.

With a sharp serrated knife cut the log into slices and lay flat on the trays.

Return the sheet trays to the oven for ~6mins until toasted, then remove, flip the cookies and bake again until the tops are a golden brown.

For the chocolate

Place chopped dark chocolate into microwavable bowl.

Melt on high for ~1 min then stir. If it needs more give it another 15 sec jolt. Do not over heat the chocolate. Allow the warm chocolate to melt the last of the bits. Be patient.

Add oil and stir into the chocolate.

Dip the cool cookies in the chocolate and set on wax paper or parchment lined cookie sheets.

Pop into fridge until set.

This will not yield a "snappy" chocolate. If when left at room temp the chocolate gets too soft store leftover cookies in a covered container in the fridge.

Otherwise store uneaten cookies in a covered container- such as a pretty cookie jar until they are all gone and you are compelled to make another batch.

Bleu Cheese and Apple Stuffed Chicken {w blistered tomato pasta}

2011-10-18T05:24:00.000-07:00

Ah the ubiquitous chicken breast- and the endless possibilities...

The Fall gets me thinking about earthier flavors. I am drawn to rosemary now like no other time of the year. The oven can be turned on without concern, or more correctly, with relish.

Making packages, anything individual, is so enticing. Turnovers, petite fours, cupcakes etc, are tidy delights. Little jewels that for that bit of time make one feel royal and deserving.

Making chicken into packages is simply a way to turn the mundane into extraordinary on a Monday. And why not feel royal on a Monday?

Plump breasts were filleted off the bone, then butterflied and each half pounded to evenness. Do not let this step faze you- it's no brain, just brawn. If you haven't a mallet, lay the side of the knife and with fist wrapped in a towel gently pound. Filled with a mixture of grated apples, garlic, onions, bread crumbs, bleu cheese and olive oil, then wrapped with gorgeous slices of prosciutto.

Once slid into the oven it's quick work of the pasta and tomatoes. Easy and comforting.

The wine for this was a California Chardonnay. Acidic enough to balance the cheese and rosemary, but with enough body to hold it's own to the richness of the dish. I might even have gone for a San Giovese with good fruit and lower tannin.

Blue Cheese and Apple Stuffed Chicken

1 large chicken breast filleted off the bone, skin removed

.5 c grated granny smith apple

1 clove minced garlic

.5 cup minced onion

1 c fresh bread crumbs

1 oz flavorful bleu cheese

1T Olive oil

S&P

rosemary leaves, fresh preferred, dried is fine

Holding palm down on the top of the chicken breast and gently pressing down, slice a knife through the center to butterfly in half

Pound each half into evenness on a cutting board under a layer of plastic wrap

In separate bowl combine the filling ingredients.

Divide the filling between the two chicken pieces, then roll up tucking under any untidy ends

Oil roasting pan and place chicken into pan. Wrap each breast with one piece of prosciutto, once again tucking under any stray bits

Lightly oil the tops and add sprigs of rosemary

Roast in 350˚ oven for ~35mins

Blistered Tomato Pasta

.25 package of spaghetti

1 large clove of garlic minced

generous handful of cherry tomatoes

3T olive oil

2T white balsamic vinegar

S & P

Prepare spaghetti according to the package and drain

In medium sautee pan heat oil on medium heat and gently sautee garlic, taking care not to burn which can result in bitterness

When garlic is almost golden toss in cherry tomatoes and sautee, shaking the pan for ~3 mins

Splash with the vinegar, then toss in the pasta to reheat and coat

S & P to taste

The recipe may be doubled or tripled with ease. It's a great meal for entertaining as much of it can be readied beforehand. Prepare the chicken in advance and then pop it into the oven when your guests arrive. The pasta may be cooked earlier and then reheated with the making of the tomatoes. Once the pasta is tossed with the tomatoes I suggest a quick splash of a tablespoon or so of water and covering the pan with a lid. This will quickly steam the pasta and bring it up to temperature. This is so much better than wielding great pots of boiling water when trying to entertain.

Easy Entertaining: Feta spread with Minted Tomato Salad

2011-10-08T04:33:00.000-07:00

Lazy Sunday afternoons are my favorite time to gather people together. I have some sweet memories of when I was a kid and my parents would sometimes pack up my brother and me and head over to a friends house. My Father was in the antique business for the better part of my growing up, and a lot of his friends were in the business as well. In those days the wives were housewives and stayed home and watched Julia Child in the afternoon and then prepared elaborate meals for the evening. Entertaining was a wife's domain and her pride. Putting out a luscious spread was their art and career. Those were the type of homes that we would visit.

You could count on walking into homes that smelled of good coffee, where The New York Times was strewn about, and opera or classical music played in the background. On the cocktail table would be delights, such as cheeses or pastries, to nibble on while the grown ups chatted. I've always loved stinky cheeses and crusty breads, and to lay on couches and eavesdrop on my Father's business chats with his friends was heaven. I've always loved business talk and I learned quite a bit from nestling in the corner of that couch while the other kids ran around the yard. I could play at home all I wanted, but I loved the language and the calculations and the camaraderie that the adults shared.

Of course this would later manifest in my going into my own businesses, and as a result it felt as natural as falling off a log.

Though when it comes to entertaining, I have learned that the less fussing the better. I mean, sure, fuss away before guests arrive, but once the gathering has begun, I like to visit and relax. I often keep things at the ready too. To look in my cupboard or freezer you would think that I had a family of 8 (and don't think I haven't heard a word or two about it), but at the drop of a hat, I can pull out this and that and make a meal or snack- AND make Julia proud.

One quick and wonderful snack is this one above, which is also one of those delightful combinations that is greater than the sum of it's parts. The spread is feta cheese that is whipped into submission with a little milk and garlic then laced with the best olive oil in the house. The tomatoes are simply tossed with a little oil and vinegar, but it's the fresh hit of mint that sets this all into balance. If tomatoes are not available, cucumbers or some other juicy vegetable can work to offset the saltiness of the feta.

Lastly, flat bread is brushed with some oil and toasted. This really brings this all to life. A crunchy bread giving way to a soft inside is the perfect platform for this dish. Pile up some prosciutto to add to the party and then sit back and relax.

Testing Pie Crusts: Is ICE COLD necessary?

2011-10-04T12:33:00.000-07:00

The fine art of making pastry doughs has always been a bit of a mystery to me. Sure, I've baked countless cakes (thousands), but pastry is a whole 'nother thang. What also has always alluded me was how something so basic can turn out so differently so easily. Flour, butter, salt and water? a snap right?

I once watched an episode of Martha Stewart Living years ago. She spoke in religious tones about how her Polish Mother kept everything ice cold which was sure to be the path to righteous flaky crust. However, I did all that- chilled the flour, kept the water in ice cubed suspension and worked so fast it raised my adrenaline levels through the roof. It was a "good thing" and I was leaving no holds barred.

The result was ok, but not ethereal. So what's up with that?

As is often the case in my life, I got a little buggy about figuring this all out. I decided to go on a quest and pulled out and up several different recipes and methods for making pie/tart dough.

What was fascinating to me was the depth and breadth of the different recipes. I am sure some degreed Pastry Master can explain the different qualities and uses for the different types. Sure, sweetened for one thing, more rustic for another, delicateness for one, durability for another, but in the end... for me... let's just get one our two down and then work out specific uses. There was something in the method, I would sort out the madness later.

So after some perusal I came up with two different types/styles to try. One was classic cold cold cold from Tartine. The second used softened butter and milk- something I had never heard of before- out of Sarabeth's new cookbook.

Both used the basic same ingredients- with the milk as an exception. But no cream cheese, or other fats, and no mixture of flours or eggs. Tartine actually gave weights as well as standard measurements. I opted to weigh everything to be scientific about it. Also, to better incorporate the butter I grated the cold butter onto a plate and then onto a scale. This just makes the first stage of cutting the butter into the flour faster and some say better.

Tartine: Flaky Tart Dough

1tsp salt

2/3 c water, very cold

3c +2T ap flour

1c + 5T sweet butter, very cold

Combine dry ingredients in a food processor. Add the butter and process until pea sized crumbs evolve. Dribble in the water until the mass comes together and forms a ball.

Remove from bowl and knead a few times. Then shape into 2 discs for a double crust, one one for a large tart. Wrap in plastic and chill 2 hrs or overnight

(please refer to the cookbook for more extensive and detailed directions)

Sarabeth's Tender Pie Dough

She attributes this recipe to Wendy and Michael London of Mrs. London's Bakery and Cafe in Saratoga Springs. She states: "not especially flaky"

1 3/4 sticks butter, (14 T), cool room temp, in pieces

1/3 c whole milk- she makes no specifications but cold milk just seizes up the butter, so I used cool milk- meaning slightly colder than room temp.

2.5 c AP flour

4t superfine sugar (I omitted)

1/4 salt

Beat the butter in a stand mixer with paddle attachment. Dribble in milk and beat to a butter cream consistency.

Add flour gradually and mix until it comes together. Turn out of the bowl and knead a few turns until smooth. Wrap in plastic and chill 30 mins to 1 hr.

(please refer to cookbook for more extensive and detailed directions)

And here are the results. First off, I made handpies just for fun and to facilitate tasting. I filled them with this and that which was in my fridge. OK, if you must know: the round pies had sauteed spinach and potatoes with thyme, ricotta and chicken. The half moon pies had ricotta, goat cheese and prosciutto.

I glazed them with an egg yolk/milk mixture and in the photo above I sprinkled some grated Parmesan on top.

The Tartine dough was indeed flakier, and made a delightful crispy crunchy sound when you bit into it. However, the Sarabeth's version was not far off. I really though it would be a dense, tough crust, not really- not so much.

So why is that? Here is what I truly think: and before I say so I will put out the caveat that I am no expert on this- so please feel free to pipe up and add any insight if you can.

I think the real finesse is in the bringing together of the dough. Yes, you don't want to overhandle the dough, BUT, you do need to assure thorough incorporation. I think the real devil is the gluten in the flour, which you need to work some up, but not too much. You can give it an inch, but not a mile.

For me this is similar to biscuit/scone making. I was always SO terrified to over work the dough that I under did it. I found when I kneaded just a stroke or two more, it resulted in a beautiful, flaky and tender treat.

And this is a feel thing. To explain: the dough at first is in disarray, trying to pull together is fragments and find consistency. Once managed, it then starts to pull back, it resists. You can feel a slight spring or tightness in the dough. That's the point that works (for me).

I would love to hear others' insights.

Sunday Supper- Incredibly Easy and Delicious

2011-10-02T15:33:00.000-07:00

Roasted Tomatoes with Israeli Cous Cous and Goat Cheese

OK kids, this is my down and dirty super fabulous Sunday "It's been a long week and I'm gonna sit and watch me some serious TV" meal. So easy I'm not writing a recipe, I'm just gonna let her rip.

Take a 28 oz can of Fire Roasted tomatoes and pour into a medium sized backing dish (this is 8x11 or so). Crush tomatoes with fingers right in the pan. Conversely you can used chopped tomatoes. Mince up 3 cloves of garlic and stir in. Grind in some fresh black pepper. Scatter around 1c of Israeli cous cous, uncooked. Then top it off with goat cheese. You can use ricotta here, but the goat is better.

Slide into a preheated 350˚ oven for about 40 mins. It's ready when the liquid has been mostly absorbed and the cheese is beautifully browned. Sprinkle with some fruity olive oil and toss on some fresh parsley.

Serve with grill toasted baguettes that have been brushed with Olive Oil and a glass of crisp vegetal Sauvignon Blanc.

It's tangy, garlicy, sweet from the tomatoes- and the smokey crunchy oily toasts are divine.

The fiancee and I usually set the platter between us and dip in with the bread until it miraculously disappears (don't know how that happens, but it does, every time!)

That's it! One pan- leave it to soak- and call it a night.

Donna Hay Challenge

2011-09-29T11:50:00.000-07:00

Donna Hay White Bean Salad

About 3 weeks ago I was perusing an older issue of Donna Hay Magazine (#42 Dec/Jan 2009) and I spied this recipe for White Bean Salad. I thought what a great thing to make and shoot. It was then the very next day that I happened upon the blog Jungle Frog who was offering up a challenge using the exact same recipe! As I am one to listen to the Goddesses when they try to tell me something- I decided to give it a go.

The idea was each month to replicate a recipe from one of Donna Hay's publications, not only the recipe, but the photography as well. I've always loved the style and the beauty of the images in the magazine, which I can prove by the stacks of every past issue I ever purchased that populate my apartment. As a side note: I am paring down my belongings in preparation of my move to Louisiana, but every single one of those babies are going with me.

The photography, like the food, is very clean, uncluttered and ethereal- and it was a bit trickier to produce than I thought. This was shot by Chris Court, who's work I really adore.

I shot this using daylight continuous light bulbs through frosted paper. Though I have boatloads of sunlight in my apartment, I had to shoot this before the dawn this morning. I use a Canon 5D (LOVE my camera) with a 50mm, 1.2 lens. I shot it at f11 and used a folded white card for bounce back. I shot it on a pale blue paper because though her photographs often have a cool tint, it appeared to me in the photo that the plate was not cast. I did a little tweaking in Photoshop to bring out the midtones and lessen the contrast a touch. I also adjusted the white balance to make it tiny bit cooler as well.

This was a great exercise for me and the recipe is pretty fantastic too. I used ricotta that I had made from scratch last week and a lusciously fragrant Olive Oil. My daughter stopped over for lunch today and she tucked into a generous mound and loved it.

Donna Hay's Ricotta and White Bean Salad

1 can white beans- cannellini-rinse and drained

1 small red onion, thinly sliced (I did a French cut)

1/4 c black olives, halved

1/4 c flat leaf parsley leaves

1c grape tomatoes, halved

S & P

several spoons of fresh ricotta

2T extra virgin olive oil

2 t red wine vinegar

Combine beans, onion, olives, parsley, tomatoes and seasoning. Gently toss.

Divide onto serving place and dollop with ricotta.

In separate bowl combine oil and vinegar then spoon over salad.

Serves 2