Sunday, November 30, 2008
Dumpling Noodle Soup
Dumpling Noodle Soup
(Adapted from Serious Eats)
Makes about 2 servings
2 cups vegetable broth
1/2 tablespoon soy sauce
2 scallions, sliced
1 clove garlic, minced
1 1/2-inch sized piece of ginger, peeled and minced
4-5 dumplings, depending on size
1 package ramen noodles (flavor is unimportant as you toss out that packet)
1 bunch baby bok choy
Toasted sesame oil for drizzling
Bring the broth, soy sauce, ginger, and garlic to a boil over medium heat. Reserve some raw scallions for topping the soup.
Add the noodles and cook for about 2 minutes or until they begin to loosen up. Add the dumplings and cook for an additional 2-3 minutes until they are warmed through. Stir in the bok choy and cook for another minute.
Divide among soup bowls and top with scallions. Drizzle lightly with sesame oil.
Saturday, November 29, 2008
November Daring Bakers: Caramel Cake (or Cupcakes)
Let me tell you, I was super deluxe nervous about making this recipe. Last month, I mentioned that I suck at candy making and this recipe called for caramel in several ways. There was caramel syrup in the cake and frosting, and of course, being the overachiever in the kitchen that I have been known to be, of course I was going to try making the golden caramels. My first concern was when to make the cake and how to make the cake. The original recipe called for a tall baking pan which I do not have. The other concern was deciding whether to bake the cake for myself or my friends. Luckily, JenFinn decided to host a potluck (which was one of our biggest) at the beginning of the month so the when was not so much an issue. To make this recipe more potluck friendly, I changed it a little to make cupcakes (which many Daring Bakers ended up doing). A little bit of research (and very helpful advice from my fellow bakers), turned me on to this article by David Lebovitz. I realized that my main problem when making the dreadful pepita brittle was that I was using organic sugar. In his article, David explains that one of the secrets to making caramel is to use a white, refined sugar. Lesson learned.
The first part of the recipe that I tried was the caramel syrup that was needed for the cake and for the icing. I found this to be quite easy compared to some of the other Daring Bakers. I have an intense fear of burning things, so I didn't let this syrup get quite as amber in color as others, but I also didn't burn it. I made the syrup the night before the cakes kept it in a jar in the refrigerator until I made the cakes (I still have some left!). Later that same night, I attempted the caramels. The recipe for the caramels calls for something called golden syrup. I have never heard of or seen golden syrup, but my trusty Google led me to a site that said you can use half light corn syrup and half honey to get something that resembles golden syrup so that's what I did. I cooked my caramels to 260 and then poured them into a pan to let them cool. I made two mistakes that night. 1) I really wish I had cooked the caramels to 265 to make a firmer caramel, the ones I made were very soft blobs, 2) I kept tasting the caramels (and burning my fingers) as they cooled. I could not get enough of the flavor of these things. SO INCREDIBLY GOOD! I have never been a huge fan of caramels, but if you get a chance to make these sometime, I strongly suggest you do so. Again, I wish I had cooked mine to a firmer temperature. It was kind of a bitch getting these into wrappers and they kept turning into caramel blobs instead of the lovely squares I cut them into, but all was forgiven once I popped the sugary goodness in my mouth.
The last two parts of the challenge were the cake itself and the brown butter buttercream icing. I found the cake recipe to be very straightforward and the easiest part of the recipe. The only thing I really had to modify was the cooking time because I made cupcakes instead of a full cake. The frosting was...interesting. The measurements were vague and many people were complaining of the overwhelming sweetness in the final recipe. I absolutely hate when things are too sweet so instead of the pound of confectioners sugar called for in the recipe, I only used two cups. I added the beans from a one inch piece of vanilla to give the icing some more flavor and those lovely flecks of vanilla. I also used about a teaspoon of sea salt to counteract the sweetness of the recipe. I topped each cupcake with a caramel blob and I think the flavors all complimented each other nicely.
And there you have it. These seemed to be a big hit at the potluck, but it could have been my friends lying to me, paired with the copious amounts of wine and the thrill of our monster version of Mafia, the game (to this day I maintain my innocence as a townsperson). Again, I hope you are having a most fantastic Thanksgiving weekend. I am off to my highschool reunion. GAH!! Has it really been 10 years already?!?! Enjoy the long weekend. If you would like to see how the other Daring Bakers interpreted this cake, check out the blogroll. To get the full recipes, please visit the sites of any of our hosts.
Friday, November 28, 2008
Pomegranate Cream Scones
PS, Since I am away from my regular computer, it may take me a little longer to reply to comments, but I AM reading them and please know they are much appreciated as always!!
Pomegranate Cream Scones
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
1/4 teaspoon fine salt
6 tablespoons very cold unsalted butter, cut into cubes
2 teaspoons grated lemon zest
1/4 cup pomegranate seeds from a POM Wonderful fresh pomegranate
1 large egg
1/4 cup plus 1 tablespoon heavy cream, plus extra for brushing
Vanilla sugar for sprinkling
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with a pastry blender until it resembles a coarse meal. Stir in lemon zest and pomegranate seeds.
In a small bowl, beat the egg and the cream together with a fork. Add to the flour mixture and mix with your hands or a wooden spoon until the dough just comes together.
Turn the dough out onto a lightly floured work surface. Pat the dough into a round, about 1-inch thick. Cut into equal sized wedges. Place the scones on the prepared baking sheet. Brush the tops of the scones with cream and sprinkle with vanilla sugar. Bake until golden, about 12 to 15 minutes. Serve warm.
Thursday, November 27, 2008
BB: Mexican Chicken Soup
Mexican Chicken Soup
(Adapted from Ina Garten)
1 boneless skinless chicken breast
1 boneless skinless chicken breast tender
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large onion, chopped
1/2 cup chopped celery
1 cup chopped carrots
4 large cloves garlic, minced
1 quart plus 1/4 cup chicken stock
14 ounces whole tomatoes in puree, crushed
2 jalapeno peppers, seeded and minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1 or 2 tablespoons chopped fresh cilantro leaves, optional
For serving: sour cream, grated Cheddar cheese, and tortilla chips
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan lined with foil. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and chop or shred the meat. Cover and set aside.
Meanwhile, heat 1 1/2 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 teaspoon salt (depending on the saltiness of the chicken stock), 1/2 teaspoon pepper, and the cilantro, if using. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the chicken and season to taste. Serve the soup hot topped with the toppings of your choice.
Wednesday, November 26, 2008
Vibrant Greens
Tuesday, November 25, 2008
Garlicky Kale
Garlicky Kale
(From the Chez Panisse Cafe Cookbook)
1 large head of kale
Extra-virgin olive oil
Salt
3 large garlic cloves, chopped
Red pepper flakes
Red wine vinegar
Pepper
Remove the stems from the kale and coarsely tear or chop the leaves. Wash and drain well, but do not dry. Heat a large saute pan and add about a tablespoon of olive oil and the kale. Cook over high heat while stirring to rotate the leaves. Season with salt, cover and reduce the heat to medium. Cook, stirring occasionally, until tender. About 4-5 minutes. If the leaves begin to scorch, add a splash of water.
When the leaves are tender, push the kale to one side of the pan and add an extra drizzle of olive oil, the garlic, and a pinch of red pepper flakes to the bare spot. Just as you smell the aroma of the farlic, stir to combine it with the kale. Turn off the heat, add a splash of vinegar. Adjust seasonings with salt and pepper as needed. Serve warm or at room temperature.
Adele plug of the week! Miss Thang was on KCRW last week. If you have some time (like half an hour), check out her performance below!
Sunday, November 23, 2008
Mint Cream Brownies
Mint Cream Brownies
(From Coconut and Lime)
Dark chocolate peppermint creams
6 ounces semisweet chocolate chips
3/4 cup flour
1/2 cup dark brown sugar
1/4 cup cocoa
1/4 cup sugar
4 tablespoons butter
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Preheat oven to 350. Spray with baking spray or grease and flour one 9 inch baking pan. In a saucepan, melt the butter, cocoa and chocolate together over low heat. Stir occasionally, and when the chocolate is nearly melted, remove from heat. Whisk until smooth. Set aside.
In a small bowl, stir together flour, salt, baking powder. In a separate bowl, beat together the brown sugar, sugar, eggs and vanilla until frothy. Slowly stream the chocolate mixture into the eggs and mix to combine. Gradually stir in the dry ingredients and mix until the batter is thick and glossy. Pour half into prepared pan. Top with peppermint patties, then top with remaining batter. Bake 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely before slicing and serving.
So, like I mentioned, Tony and I went shopping yesterday. I picked up this kick ass pair of shoes that I am sooo excited about. They are so me, playful, silly, and totally fun. Dontcha think?
Saturday, November 22, 2008
Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls
(Adapted slightly from Fullblown Technicolor)
For the dough:
1 packet of active yeast
1/2 cup of warm water
1 egg
1 tsp vanilla
3/4 cup pumpkin puree
1/4 cup sugar
1/2 tsp course salt
1/2 tsp cinnamon
1/8 tsp nutmeg
3 cups all purpose flour
For the filling:
1/2 cup butter, softened
1/2 cup sugar
1 tsp honey
2 tsp cinnamon
For the frosting:
1/4 cup butter, softened
4 ounces cream cheese, softened
1 tsp vanilla
1 or 2 dashes cinnamon
1 cup powdered sugar, sifted
Mix yeast and warm water in a large bowl and allow to sit for 10 minutes. Add in the rest of the dough ingredients and thoroughly combine. Add a little more flour if it needs a more doughy consistency.
Turn dough out on a lightly floured surface and knead for 5 minutes, then allow to rest for 15 minutes.
Mix filling ingredients together in a small bowl until you have a sugar paste.
Roll dough out in a large rectangle to 1/4 inch thick then spread the sugar filling evenly over the dough, roll into a long cylinder and cut into 9 equal pieces. Place slices in a greased 8x8 baking dish and allow to rise for 45 minutes to an hour until doubled in size, then bake at 400 degrees for 20 minutes.
Mix together frosting ingredients. When the rolls have cooled slightly, spread with a rubber spatula over the top of the rolls while they're still in the dish.
Friday, November 21, 2008
Big Apple Pancakes
I have some serious baking and cooking planned for the next couple of days, none of it having to do with Thanksgiving so I hope you will be back to see what I have been up to. In the meantime, I just wanted to let you know that my feed issues seem to be fixed so those that were having problems with it before...well, I hope you're not having those problems anymore. Also, I got an award!! A little while ago Debbie at Mocha Me gave me the Kreativ Blogger award. Then, a couple of days ago, Reeni at Cinnamon Spice & Everything nice gave me the Super Scribbler Award. Coincidentally, Reeni's site is where I found this recipe.
I've never been one to follow rules, but there are some for the Super Scribbler, which I will sort of follow:
The Rules:
1. Post the award on your blog
2. Link to me for giving it to you
3. Link the originating post here
4. Pass it on to five deserving people
5. Post these rules for your recipients
Here's who I am giving it to (in no particular order):
Miss Marie
Eating Club Vancouver
Culinary Adventures of a New Wife
Mango & Tomato
Haha!!! I rebelled. I'm only doing four.
And the Kreativ Blogger goes to:
The Food Librarian
Feel free to pass these along however you wish! Have a wonderful Friday and check out this adorable video featuring my favorite artist Adele. I just got tickets to her show in January. So excited to see her perform again.
Big Apple Pancakes
(Adapted from Food Network)
2 tablespoons unsalted butter
1 large apple, peeled, cored, and sliced 1/4-inch thick
2 tablespoons dark brown sugar
1 egg
1/2 teaspoon granulated sugar
Pinch salt
1/4 cup milk
2 tablespoons all-purpose flour
2 tablespoons whole wheat flour
Ground cinnamon
1 or 2 lemon wedges
Preheat the oven to 450 degrees F. In a large ovenproof skillet (preferably with curved sides), melt 1 tablespoon of the butter over medium heat. Add the apple slices and cook, stirring, until tender, about 10 minutes.
Add 1 tablespoons of the brown sugar and a dash or two of cinnamon and stir to combine. In a medium bowl, whisk together the egg, sugar, salt, milk, and flour. Pour this batter over the apples in the skillet, transfer to the oven, and bake until puffy, about 10 minutes. Meanwhile, in a small bowl, mix a few dashes of cinnamon and remaining 1 tablespoon brown sugar. Cut the remaining tablespoon of butter into pieces. When the pancake puffs, remove from the oven, dot with butter, sprinkle with cinnamon sugar, and return to the oven to bake until browned, about 10 minutes more. As the pancake comes out of the oven, squeeze the lemon lightly over the top. Serve in wedges right out of the pan
Thursday, November 20, 2008
BB Bonus Recipe: Chive Risotto Cakes
Chive Risotto Cakes
(Adapted from Ina Garten)
Makes about 12 cakes
Kosher salt
1/2 cup uncooked Arborio rice
1/4 cup Greek yogurt
1 large egg
1 1/2 tablespoons minced fresh chives
3/4 cup grated Fontina cheese
1/4 teaspoon freshly ground black pepper
Panko
Extra-virgin olive oil
Bring a large pot of water to a boil. Add 3/4 teaspoon salt and the Arborio rice. Cook, stirring occasionally for 20 minutes. Drain the rice in a sieve and run under cold water until cool. Drain well.
Meanwhile, whisk together the yogurt, egg, chives, Fontina, 1/2 teaspoon salt and the pepper in a medium bowl. Add the cooked rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
When ready to cook, preheat the oven to 250 degrees.
Spread the panko in a shallow dish. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using an ice cream scoop or large spoon. Pat the balls into patties 3/4 inch thick. Place 4-6 patties in the panko, turning once to coat. Place the patties in the hot oil and cooking. turning once, for about 3-4 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary until all the cakes are fried. Serve hot.
Wednesday, November 19, 2008
Stove Top Mac and Cheese
Stove Top Mac and Cheese
(Adapted from Wandering Chopsticks)
6 slices bacon
1 shallot, minced
2 garlic cloves, minced
Kosher salt
1/2 lb elbow macaroni
4 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
Fontina cheese, shredded
Extra-sharp cheddar cheese, shredded
Cayenne pepper
In a large skillet, cook bacon until crisp. Set the bacon aside to drain on paper towels and crumble when cooled. Drain most of the fat from the pan and add the shallot and garlic. Cook until translucent and lightly season with salt and pepper. Stir the bacon back in to the onion mixture and set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook to al dente, about 7 minutes. Drain the pasta.
Meanwhile, in a large pot add the butter over medium-low heat. When the butter is half melted, add the flour and stir to combine. When the butter is completely melted, add the milk and cook for 5-10 minutes until the mixture has reached the desired thickness.
Add the cheese and a few dashes of cayenne to the bechamel and stir until it has melted. Add the bacon and shallot mixture to the cheese sauce and stir until combined. Add the drained pasta to the cheese sauce and stir until the pasta is well coated.
Tuesday, November 18, 2008
Pumpkin Oatmeal
Pumpkin Oatmeal
(Adapted from Dinners for a Year and Beyond)
Makes 1 serving
1 cup milk (I used nonfat)
Pinch of salt
1/2 cup old fashioned oats
1/2 teaspoon cinnamon
1/4 cup canned pumpkin
1 teaspoon vanilla sugar
Pomegranate seeds
Chopped walnuts
Brown sugar for sprinkling
Bring milk and salt to a boil. Stir in the oats. Cook for 3 minutes. Add the cinnamon, pumpkin, and vanilla sugar and cook an additional 2-8 minutes until the oatmeal reaches desired consistency.
Top oatmeal with pomegranates, walnuts, and a sprinkling of brown sugar.
Monday, November 17, 2008
Jazzed Up Black Bean Dip
If you have been affected by the wildfires raging in Southern California, my thoughts and prayers are with you.
Jazzed Up Black Bean Dip
(By Esi)
2 teaspoons canola oil
2 garlic cloves, minced
1 green onion, sliced, reserve some for garnish
1/2 can Trader Joes black bean dip
Juice from 2 limes (I used really small, difficult to juice limes, you may find that one lime is fine)
1/4 teaspoon red pepper flakes (optional)
Shredded mozzarella cheese
Kosher salt
Tortilla chips for serving
In a medium skillet, heat the oil over medium heat. Add the garlic and green onions and cook until fragrant, about 3 minutes. Add the bean dip and spread all over so that it can heat evenly. Add the lime juice and red pepper flakes and mix until it is well combined.
When the bean dip is heated through, add about a tablespoon cheese and mix until it is all melted. Season with salt. Serve warm, topped with another tablespoon or so of cheese and the remaining green onions.
Friday, November 14, 2008
Chicken with Creamy Polenta and Sauteed Swiss Chard
Creamy Polenta
(Adapted from Everyday Food)
Coarse salt and freshly ground pepper
6 tablespoons yellow cornmeal or polenta (not quick-cooking)
2 tablespoons finely grated Parmesan cheese
1/2 tablespoon butter
In a large saucepan, bring 2 cups water, 3/4 teaspoon salt, and a pinch of pepper to a boil over high heat. Whisking constantly, very gradually add the cornmeal in a thin strea, whisking until smooth before adding more.
Reduce the heat to medium-low, simmer, whisking often, until thickened about 10-15 minutes. Remove from the heat, stir in cheese and butter until smooth. Serve immediately
Sauteed Swiss Chard with Onions
(Adapted from Epicurious)
1 bunch Swiss chard (about 2 large bunches)
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/2 a medium onion, thinly sliced
2 garlic cloves, finely chopped
Kosher salt and freshly ground pepper
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. This can be done up to 2 days in advance and keep the chard in sealed bag lined with dampened paper towels.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/4 teaspoon salt and 1/8 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard, stirring until wilted, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer to a serving bowl.
Thursday, November 13, 2008
Barefoot Bloggers: Herb Roasted Onions
Read this article. You will never want fast food again!
Herb Roasted Onions
(Adapted from Ina Garten)
1 red onion
1/2 yellow onion
1 tablespoons freshly squeezed lemon
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
3/4 teaspoon minced thyme leaves
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 teaspoon minced fresh parsley leaves
Preheat the oven to 400 degrees F.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
Wednesday, November 12, 2008
POM Shrimp
POM Shrimp
(Adapted from POM Wonderful)
1/4 cup POM Wonderful Pomegranate Juice
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
Freshly ground black pepper
1 1/2 teaspooons mustard seeds
1 shallot, minced
2 garlic cloves, minced
10 large shrimp (1 1/4 pounds), peeled and de-veined
1/2 tablespoon red wine vinegar
Kosher salt
1 packed cup light-colored frisee (chicory), heavy stems removed, leaf portion torn into 2-inch pieces
Pomegranate seeds for garnish
In a large skillet, combine 1/2 tablespoon sesame oil with vegetable oil, coriander, cumin, pepper and mustard seeds, shallots and garlic. Place over medium heat and cook, stirring for 4 minutes. Raise heat and stir in the shrimp and cook, turning and stirring, for 3 minutes, or until shrimp are opaque.
Reduce heat. Stir in the pomegranate juice, vinegar and salt. Cook, stirring and scraping bottom of pan, for 1 minute. Stir in remaining sesame oil.
Place 1/2 cup frisee on each plate. Top with shrimp, and drizzle sauce around plate. Sprinkle with pomegranate arils.
Tuesday, November 11, 2008
Kale Chips
Kale Chips
(By Esi)
1 large bunch of kale (or 2 small bunches in my case)
1 tablespoon extra-virgin olive oil
1 teaspoon apple cider vinegar
Kosher salt
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Wash the kale thoroughly and pat completely dry with towels or in a salad spinner. Tear the kale into bite sized pieces, leaving out the inner stalk.
In a small bowl mix together the oil, vinegar, and a few dashes of salt. Pour the oil mixture over the kale and using your hands or a pair of tongs, toss gently to combine.
Spread the kale onto the baking sheet in a single layer. It may be necessary to do this in several batches. Sprinkle the kale with a bit more salt.
Bake for 10-15 minutes, turning once about halfway through.
Monday, November 10, 2008
Fusilli with Cauliflower Il Melograno
Ugh! So clearly it's not my camera's fault. I am able upload pictures at work. So this means I have to figure out what is wrong with my computer and why it won't play along. Dontcha just love technology??
Fusilli with Cauliflower Il Melograno
(Adapted from Gourmet)
1 head cauliflower, cut into florets
1 pound fusilli
2 teaspoons extra-virgin olive oil
1/3 cup bread crumbs, toasted
6 slices bacon, chopped
4 garlic cloves, minced
1 large shallot, minced
Freshly grated Parmesan (optional)
Bring a large pot of salted water to a boil. In a large skillet, heat the olive oil and add the bacon and cook until crisp.
Meanwhile, add the cauliflower to the boiling water and cook 2-3 minutes until just tender. Transfer the cauliflower with a slotted spoon to a colander to drain and keep water at a boil.
Remove the bacon from the skillet with a slotted spoon and drain on a paper towel. Add the shallots and garlic to the skillet and cook until the shallots are translucent. Add the cauliflower and bacon back to the skillet and toss to combine.
Cook the pasta in boiling water until al dente. Drain well, reserving a ladle-full of the water. Add the pasta to the skillet and toss to combine. Add the reserved pasta water if the sauce looks dry.
Sprinkle the pasta with bread crumbs and serve with Parmesan if desired.
Saturday, November 8, 2008
Persimmon "Crisps"
Hooray for Saturday!! I am totally exhausted from a week of fighting social injustices with my friends. In between the protests, I have found a bit of time to eat and cook. I wanted to focus on some other fruits than just apples and pomegranates that have been featured on here a lot lately. I love persimmons and they have been all over the farmers markets in the last few weeks. My mom makes an excellent persimmon bread, but I wanted to keep it simple this time. I have a potluck later today where I will most certainly eat too much and drink too much wine so I wanted a nice healthy something to snack on while I make a super decadent dessert for my friends. I have seen several recipes for persimmon chips or crisps popping up lately, but this one attracted me mostly for it's simplicity and the use of only two ingredients. The flavor of these came out really good. Persimmons are naturally very sweet so it didn't need any excess sugar. My only problem was that they were more chewy than crispy. Actually, they really weren't crispy at all except for some browned edges. I am going to play around with the cooking temperatures and times and see if I can find something that turns out a texture I like. Hope you are all having a wonderful weekend and if you're in SoCal, hope you're out enjoying the beautiful weather!
Persimmon "Crisps"
(Adapted from The Kitchn)
Fuyu persimmons
Ground cinnamon
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Slice the persimmons as thinly as possible. Arrange the persimmons on the baking sheet in a single layer and lightly sprinkle each side with cinnamon (a little goes a long way). Bake for 10 minutes until slightly dried and the ends have started to curl. Flip the persimmons over and bake for another 5-10 minutes until the persimmons are dried. Allow to cool slightly before serving.
Friday, November 7, 2008
Apple Galette with a Rosemary Crust
Apple Galette with a Rosemary Crust
(By Esi)
1 ball rosemary pate brisee
1 Granny Smith apple, peeled and thinly sliced
Juice from 1 small lemon
1 tablespoon dark brown sugar, plus extra for sprinkling
1/4 teaspoon ground cinnamon
1 tablespoon unsalted butter, cut into small pieces
1 egg slightly beaten with 1 tablespoon water for egg wash
Preheat the oven to 400 degrees.
In a small bowl, combine the apple slices, lemon juice, 1 tablespoon brown sugar, and cinnamon until well coated. Set aside.
On a lightly floured board, roll out the dough to about 1/4 inch thickness. Arrange the apple slices on the dough leaving 1-2 inches around. Fold the dough over the apple slices. Dot the cut up butter all over the apples and sprinkle the apples with more brown sugar. Brush the edges of the dough with the egg wash. Bake 20-25 minutes until the crust is golden.
Thursday, November 6, 2008
Beef and Orange Stir-Fry
Beef and Orange Stir-Fry
(Adapted From Everyday Food)
2 oranges
2 cloves garlic, minced
1/2 tablespoon low-sodium soy sauce
1/4 teaspoon red pepper flakes
3/4 lb trimmed boneless rib eye, cut into 1/2-inch-thick strips
1 1/2 teaspoons cornstarch
1 to 2 tablespoons canola oil
2 scallions, sliced
Into a small bowl, finely grate zest and squeeze juice from 1/2 orange. Add garlic, soy sauce, and red pepper flakes and set aside.
With a sharp paring knife, peel remaining 2 oranges. Slice oranges crosswise 1/2 inch thick, then halve slices; push out, and discard any seeds. Set aside.
In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate.
Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange slices and scallions. Toss until coated and heated through. Serve hot with rice.
Wednesday, November 5, 2008
Waldorf Salad
Waldorf Salad
(From Diana's family recipe)
1 Granny Smith apple, peeled, cored, and diced
1/3 cup celery
1/4 cup walnuts
6 tablespoons pomegranate seeds from one POM Wonderful pomegranate
1 tablespoon honey
1 tablespoon canola oil
3/4 teaspoon apple cider vinegar
In a small bowl, whisk together the honey, oil, and vinegar. In a separate bowl, toss the apples, celery, and pomegranate seeds. Toss the apple mixture with the honey mixture and refrigerate for 2 hours.
After 2 hours, bring to room temperature for 30 minutes. Toss in the walnuts and serve.
Tuesday, November 4, 2008
Pesto Pizzas with Sausage and Roasted Tomatoes
Pesto Pizzas with Sausage and Roasted Tomatoes
For the pesto:
1 1/2 cups fresh basil
1/4 cup pine nuts
2 cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
3/4 teaspoon salt
For the pizza:
2 balls pizza dough
Pesto
Roma tomatoes, sliced in half
Chicken sausage, sliced and cooked through
Shredded Mozzarella
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
To make the pesto:
Add the basil, pine nuts, and garlic to a small food processor. Combine until everything is finely chopped. Slowly stream in the olive oil until the mixture forms a paste. Mix in the cheese, taste and season with salt as needed.
To roast the tomatoes:
Preheat the oven to 400 degrees. Drizzle a rimmed baking sheet with olive oil and salt and pepper. Rub each side of the tomatoes in the oil and seasonings. Turn each tomato cut side up and roast for about 10 minutes. Remove from the oven and using tongs, turn the tomatoes over. Roast for another 5-10 minutes until the tomatoes have shrunk and dried out slightly. Allow the tomatoes to cool before topping the pizza.
To make the pizza:
Preheat the oven to 500 degrees. Line a baking sheet with parchment paper. Roll out the dough to desired thinness. Spread a thin layer of pesto on the pizza. Top with mozzarella and the sausages or tomatoes.
Brush the edges of the pizza with olive oil and bake for 8-10 minutes until the cheese has melted and the crust is golden brown.