Strawberry Shortcakes with Lemon-Thyme Buttermilk Biscuits

A few years ago, I discovered how wonderful strawberries, lemon, and thyme are together. I've thought about that dessert often, but also other ways I can incorporate those flavors into a different dessert. Lemon and thyme buttermilk biscuits seemed like a nice pairing for balsamic and sugar sweetened strawberries. These biscuits are easy to make and the strawberries come together for a quick dessert on a summer evening.





*Disclaimer: I was compensated for ingredients by Driscoll's Berries and Whole Foods Market. Opinions expressed are entirely my own.


Strawberry Shortcakes with Lemon-Thyme Buttermilk Biscuits

Makes 4 Servings

For the biscuits (Adapted from Bon Appetit, April 1998):
2 cups all purpose flour
1 tablespoon sugar
1 teaspoon grated lemon zest (from about 1 lemon)
1/2 teaspoon chopped thyme
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into pieces
2/3 cup plus 1 tablespoon cold buttermilk
1 egg, lightly whisked
1 teaspoon raw sugar for sprinkling

For the strawberry filling:
1 cup sliced strawberries
2 teaspoons sugar
1 1/2 teaspoons balsamic vinegar

To make the biscuits:
Preheat the oven to 375 degrees and line a baking pan with parchment paper.

In a large bowl, whisk together the flour, sugar, lemon zest, thyme, baking powder, and salt. Use two forks, your finger tips, or a dough cutter to add the butter into the flour mixture until it resembles coarse meal.

Gradually stir the buttermilk into the dough with a fork until large clumps form. Gather the dough into a ball and divide into four pieces. Roll each piece into a 3-inch round and place on the baking sheet. Brush the top of each biscuit with egg wash and sprinkle with a bit of the sugar. Bake for 20 minutes or until a toothpick or knife inserted in the center of each biscuit comes out clean. Transfer the biscuits to a rack to cool.

To make the strawberries:
In a small bowl, mix the strawberries, sugar, and balsamic vinegar. Strawberries can be prepared up to two hours ahead of serving. Refrigerate the berries if you are not serving them right away. Serve the berries with the slightly cooled biscuits.

Printable Recipe

Cranberry Mojitos

I spent the better part of the summer of 2002 perfecting my mojito making methods. In 2005 I graduated to rum and diet cokes during my nights out on the town, and then eventually cut rum out of my life except for the occasional mixed cocktail. I was recently sent a couple bottles of Shellback Rum so I decided to make something festive to try and get myself in the holiday spirit (see what I did there?). These mojitos are a little sweet, a little tart, and a lot of fun. The Shellback rum was surprisingly smooth which was nice with this particular cocktail. I found this recipe on We Are Not Martha. I reduced the amount of sugar in the simple syrup to 3/4 cup, but otherwise followed it exactly. You can find the original recipe here.

One year ago: Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese and Candied Walnuts
Two years ago: Crostini with Poached Pears, Gorgonzola, and Honey
Three years ago: Kale Salad with Spicy Peanut Dressing
Four years ago: Penne with Pesto, Mascarpone, and Bacon

Blueberry Cucumber Granita

There were some blissfully cool weeks in August where the temps were about 80 degrees and I was able to wear pants for the first time in months. Unfortunately, temperatures are creeping back up so I am looking for new ways to cool down. Long time readers know, I love combining cucumbers and fruit. There is just something so cooling about a fresh cucumber with a juicy fruit and I keep coming back to the combination. This time it's with blueberries which I love because the season lasts longer than other berries and the flavors are so versatile. This is the perfect end of summer refreshment, and I may make this again over the weekend while I escape Chicago to my first midwestern summer retreat in Michigan. I won't tell you how to live your life, but we may or may not be adding some vodka to our granitas to give it a little kick.



One year ago: LudoBites 7.0
Two years ago: Watermelon Cucumber Cocktail
Three years ago: End of Summer Cuban Feast
Four years ago: Bacon and Tomato Hash


Blueberry Cucumber Granita
(By Esi)

Makes 4 servings

1/2 cup sugar
3/4 cup water
Zest from 1 lime
1/4 cup mint leaves
1 pint blueberries, washed
1/2 large cucumber, peeled, seeded, and roughly chopped
Juice from 1 lime

Heat the sugar and water over medium low heat, stirring until the sugar has dissolved. Remove from the heat and add the mint and lime zest. Let the syrup steep for twenty minutes.

Meanwhile, blend the blueberries and cucumbers in a blender until smooth.

Discard the mint leaves from the syrup. Once the syrup  has cooled completely, mix it with the blended blueberries, cucumber, and lime juice.  Strain the mixture into an 8x8 pan. If would like a little more texture to the granita, add 1-2 tablespoons of the pulp to the strained mixture.

Place the dish in the freezer and freeze for 4 hours, scraping the mixture with a fork every hour until it is frozen.

Printable Recipe

Persimmon-Goat Cheese Wedges

Yes, I'm still talking about Thanksgiving, but this is the last post. I promise. I made these little wedges to go with the turnovers as an appetizer. They are super simple and a great way to use up the remaining herbed goat cheese that didn't go in the roasted beet salad. As I discovered at Ombra, sweet persimmons go well with a tangy cheese and this was no exception.



One year ago: Roasted Pumpkin Soup with Shrimp, Farro, and Leeks
Two years ago: Pasta with Shaved Brussels Sprouts and Bacon
Three years ago: Parmesan Thyme Crackers


Persimmon-Goat Cheese Wedges
(Adapted from Food & Wine, December 2006)

Makes 12 servings

1/2 cup rosemary marcona almonds, finely chopped
4 ounces herbed goat cheese, softened
4 Fuyu persimmons, sliced crosswise, 1/4-inch thick
Aged balsamic vinegar for serving

In a small bowl, mix 1/4 cup of the almonds with the goat cheese. Divide the mixture into 6 equal pieces and roll each piece into a ball.

Use a 2-inch biscuit cutter to cut out 12 rounds from the persimmons.

Sandwich each goat cheese ball between two persimmon slices, pressing to flatten slightly. Roll the edges in the remaining almonds and refrigerate until firm, at least 10 minutes or overnight.

Cut each round into quarters and transfer to a plate. Serve the wedges drizzled with aged balsamic.

Printable Recipe

Apple, Pear, Membrillo, and Manchego Turnovers

When this time of year rolls around, I always turn to the nearest person and say "I can't believe it's Thanksgiving". Well, once again, I can't believe it's Thanksgiving. Though I sometimes sound like a bit of a scrooge, I'm looking forward to sharing a table with friends and forgetting about the hecticness of life and being grateful for what I have around me. Of course, with my group of friends, no celebration is complete without a massive feast, so here is my contribution. I think I came across this recipe even before I thought of making my own quince paste and in my crazy mind, I decided I should make my own (that's just how my brain works). I love the fruit flavors combined with the salty, nutty cheese and the buttery crust. These are a little sweet, but just savory enough to be served as an appetizer to the meal. I'm making them small so people don't fill up too much before the main event. I'm looking forward to it all and once again I hope you all have a happy and delicious Thanksgiving!


One year ago: Braised Short Ribs with Autumn Root Vegetable Puree
Two years ago: Cannoli
Three years ago: Dumpling Noodle Soup


Apple, Pear, Membrillo, and Manchego Turnovers
(Adapted from Serious Eats)

Makes about 12 appetizer-sized turnovers

1 sheet puff pastry, thawed, and kept in the refrigerator until needed
1 tablespoon unsalted butter
1 pink lady apple, peeled and finely diced
1 Bartlett pear, peeled and finely diced
2 tablespoons membrillo
1 tablespoon sugar
Pinch of salt
1 tablespoon all-purpose flour
12 1/2-inch thinly sliced squares of manchego cheese
1 egg, lightly beaten with a splash of milk or water for egg wash

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a saucepan, melt the butter over medium heat. Once the butter has melted, add the apples and pears and cook until the fruit softens, about 4-5 minutes.

Add the membrillo, sugar, and salt an cook for another 3 or so minutes until the fruit softens even more and thickens.

Add the flour and cook for 1 minute until thoroughly combined in the fruit mixture and the raw flour taste is gone. Remove the pan from the heat and set aside to cool. The mixture should resemble pie filling.

Roll the puff pastry out on a lightly floured board to a 12x12 rectangle. Use a 2 3/4-inch cutter to cut out rounds or cut 3x3-inch squares. Lay a piece of manchego on the lower half of each cutout. Top with a half teaspoon of the fruit filling. Dip your finger in some water and seal each turnover. Use a fork to press the edges together. Brush the top of each turnover with a bit of the egg wash and then use a paring knife to lightly score the top of each turnover so the steam can escape.

Bake for 15-20 minutes or until the pastry is puffed and golden and the filling is steaming hot within.

Printable Recipe

Membrillo (Quince Paste)

Lately, I've had quince on the brain. I've always been a little intimidated by this fall specialty, but recent articles in the LA Times and on Good Food had me convinced that I needed to try cooking with it immediately.






Quince can only been eaten cooked. My initial thought was to try them in a savory recipe, but then I came across a sweet recipe that used quince paste in it, so I decided to make my own (that's just how my brain works). This paste didn't get as deep a color as I would have preferred or as firm in texture, but the flavor more than makes up for those minor faults. It's sweet with a hint of tang from the lemon and a floral essence. It is delicious spread on crackers with a slice of manchego cheese and I'm excited to use this in the other recipe I had planned. It's great that it lasts so long and I'm definitely going to be sharing this with friends at our Thanksgiving feast!

One year ago: Umbrian Lentil Stew with Olive Oil Fried Eggs
Two years ago: Foodbuzz Festival: Day 1
Three years ago: Persimmon Crisps



Membrillo (Quince Paste)
(Adapted from Use Real Butter, Simply Recipes, and Always Order Dessert)

4 pounds quince, washed, cut, and cored
1 vanilla bean, split lengthwise
Peel of 1 lemon (yellow part only)
Lemon juice (depends on how much quince puree you end up with)
Sugar (depends on how much quince puree you end up with)
Butter or cooking spray as needed

Place the quince, vanilla bean, and lemon peel in a large pot. Fill the pot with enough water to cover the fruit by 1 inch. Bring to a bowl, then reduce to a simmer. Cook until the quince is fork tender, 30-40 minutes.

Drain the quince. Discard the water and vanilla bean, but keep the lemon peel. Transfer the quince and lemon peel to a food processor and puree until smooth. Measure the amount of puree you have (I got six cups). Add one cup of sugar for each cup of quince paste. Depending on your tastes add 1 teaspoon or 1 tablespoon of lemon juice for each cup of puree (I used 6 tablespoons). Add the puree, sugar, and lemon juice back to the pot. Bring to a boil, then reduce to a simmer over medium-low heat. Cook, until the puree has thickened and darkened in color, stirring often, for 45 minutes to an hour.

Preheat the oven to 200 degrees. Line an 8x8 pan with parchment paper. Butter or spray the paper well. Pour the puree into the prepared pan and make sure it has spread evenly. Bake the paste for 1-2 hours so it can dry out. Remove the pan from the oven and peel off the parchment paper. Let the paste cool. Once cool, wrap the paste in plastic wrap and foil. It will last up to a year in the refrigerator.


Printable Recipe

Salted Caramel Apple Cheesecake Bars

A few weeks ago, I learned a good friend of mine had scored a VIP cabana at the Santa Barbara Polo and Racquet Club. So last Sunday, a small group of us put on our Sunday best and headed up the coast for a day of fun, food, and of course wine. It was such a beautiful day and we had a great time learning all about "posh polo".








(Oh yeah, we felt like models)

As part of the cabana package, we were allowed to bring our own food and wine (as well as partake in a champagne toast and wine tasting), so these bars were my contribution to the party. I'd been lusting after this recipe so rather than be frustrated by the fact that my oven can't hold a 9x13 pan, I halved the original recipe and pressed on. The other change I made was to add more salt than called for in the caramel sauce. The bars are great without the caramel with the tart granny smith apples being a nice foil to the sweet streusel and crust, but the salted caramel sauce makes them over the top. I was actually going to skip that step, but I am so glad I didn't. I'm so glad I had other people to eat these because I was in serious danger of finishing them all myself.


In a bowl, mix together the flour, brown sugar, salt and cinnamon for the crust


Add the butter and mix until crumbly, but combined


Crumbly, but combined


Press the mixture into an 8x8 pan lined with foil. Throw into a 350 degree oven for ten minutes.


Apples, sugar, cinnamon, and nutmeg


Mix them


Oats, flour, cinnamon, sugar, and butter


Mix until crumbly (notice a pattern?)


Beat the cream cheese and sugar until smooth


Add an egg


Add the vanilla


Pour the cheesecake over the crust


Top with the apples


Cover with the streusel and bake for about 30 minutes


Cream, sugar, butter, vanilla, and salt in a saucepan until bubbly and thick


Transfer to a bowl or jar and cool in the fridge


Baked bars


Holy cow




One year ago: Artisinal LA
Two years ago: Apple Cranberry Crisp with Oatmeal Streusel
Three years ago: Pumpkin Shortcakes with Apple Compote and Vanilla Honey Ice Cream



Salted Caramel Apple Cheesecake Bars
(Adapted from Mel's Kitchen Cafe)

Makes 9 bars

For the crust:
1 cup all-purpose flour
1/4 cup packed brown sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1 stick butter, at room temperature

For the cheesecake layer:
8 ounces cream cheese, at room temperature
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract

For the apples:
2 Granny Smith apples, peeled, cored, and chopped
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

For the streusel topping:
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 cup old fashioned oats
6 tablespoons unsalted butter, at room temperature

For the caramel sauce:
2 tablespoons unsalted butter
1/2 cup packed brown sugar
1/4 cup heavy cream
1/4 teaspoon coarse kosher salt
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees and line an 8x8 pan with foil.

To make the crust: In a medium bowl, combine the flour, brown sugar, salt, and cinnamon. Cut in the butter with a fork until the mixture is crumbly, but combined. Press the mix evenly into the prepared pan. Bake for 8-10 minutes or until lightly browned.

In a medium bowl, beat the cream cheese and sugar until smooth, beat in the egg, and finally the vanilla

Mix all of the apple ingredients in a bowl and set aside.

Mix the streusel ingredients, until combined, but crumbly.

Pour the cheesecake filling over the warm crust and make sure the filling is spread evenly.

Spoon the apples evenly over the cheesecake then top with the streusel. Bake until the streusel is lightly browned and the cheesecake layer has set, 25-30 minutes.

While the bars are baking, make the caramel sauce by whisking together the butter, brown sugar, cream, salt, and vanilla in a small saucepan. Bring the mixture to to a simmer. Cook gently, while whisking, until the mixture thickens. Transfer to a glass bowl or jar and refrigerate until cool.

Transfer the cooked bars to a wire rack to cool completely to room temperature. Slice the bars. Serve each bar drizzled with caramel sauce.

Printable Recipe

Roasted Broccoli, Grape, and Asparagus Quinoa Salad

I'm not exactly sure how this recipe came to be. I had roasted grapes on the brain since I had never tried them before and I've been picking up tons of broccoli the last few weeks at the farmers market. I threw in some asparagus from another recipe I made and suddenly this salad was born. I've always really loved broccoli. I can have it raw, steamed, shredded, whatever, but my absolute favorite way of enjoying it is roasted so that it gets a nice char on the outside and a slightly nutty flavor. The grapes are sweet and bursting with juiciness and the asparagus' flavor is brought out which is great because this late season asparagus needs a bit of sprucing to brighten it up. Originally, I was going to do a lemon vinaigrette, but I like the sweet and tangy flavors of a balsamic vinaigrette. They highlight the flavors of the vegetables, but don't mask them. This is an excellent side dish for some roasted chicken or it's great as one big helping for lunch!




One year ago: "End of the Week" Deli Sandwich
Two years ago: Vols Au Vent
Three years ago: Warm Quinoa Salad with Roasted Butternut Squash


Roasted Broccoli, Grape, and Asparagus Quinoa Salad
(By Esi)

Makes 2 servings

8 ounces broccoli, washed, dried and cut into florets
8 ounces large seedless grapes, washed and dried
8 ounces asparagus, cut into 1 or 2-inch pieces
1 tablespoon extra virgin olive oil
1/2 cup cooked quinoa
2 handfuls baby arugula
2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and pepper to taste
2 tablespoons roughly chopped roasted and salted pistachios

Preheat the oven to 400 degrees. Line a baking sheet with foil.

Toss the broccoli, grapes, and asparagus with enough olive oil to lightly coat them. Season lightly with salt and pepper. Roast for 20-30 minutes or until the grapes are blistered and the broccoli and asparagus are slightly charred.

In a large bowl, toss the the broccoli, grapes, and asparagus with the quinoa and arugula. In a small bowl, whisk together 1 tablespoon of olive oil, the balsamic, and Dijon mustard. Season to taste with salt and pepper.

Toss the dressing with the salad and combine well. Adjust the seasonings necessary. Garnish with pistachios. Serve slightly warm or at room temperature.

Printable Recipe

Blueberry Sweet Rolls

I need to apologize to you. Blueberry season seems to be over and I snatched up a few more just as it was ending so I could make these rolls. Save this until next year, and trust me, you'll want to. After my enormous success with non-cinnamon rolls last year, I knew I had to make another fruit roll soon. I saw a different recipe for blueberry rolls, but it seemed a little fussy. I finally found this recipe last week and knew I had to make it now since blueberry season is done. Late season blueberries are not as sweet as mid-season so they are great to bake with and bring out their delicious flavor. The only real change I made to the recipe was to add some lemon zest to the dough to brighten it up a bit, but next time (oh yes, there will be a next time), I'll do a lemon glaze instead of the vanilla. I always prefer that contrast of sweet and tart. If you have one, bake these in a 9x9 dish to give the rolls some room to expand. These rolls need to be prepped a day ahead of time so plan accordingly, but what an excellent treat they are! 


One year ago: Classic Salade Nicoisse
Two years ago: Cuban Opera Cake
Three years ago: Creme Brulee Oatmeal



Blueberry Sweet Rolls
(Adapted from Food Blogga)

Makes 9 rolls

For the dough:
4 1/2 cups all-purpose flour, plus more as needed
2 packets ( 1/2 ounce or 4 1/2 teaspoons) active dry yeast
1 cup granulated sugar
1 teaspoon salt
1 teaspoon finely grated lemon zest
1/2 cup warm water
3/4 cup warm milk
1 cup (2 sticks) butter, melted and cooled
2 large eggs at room temperature
1 teaspoon vanilla extract

1 tablespoon melted butter for brushing over the dough

For the filling
2 cups fresh blueberries, washed and patted dry
1/2 cup sugar
1 tablespoon all-purpose flour
2 teaspoons ground cinnamon

For the icing:
1 cup confectioner's sugar
2 teaspoons vanilla extract
A few drops of lemon juice or milk

To make the dough:
In a large bowl, whisk together the flour, yeast, sugar, salt, and lemon zest. Stir in the water, milk, butter eggs, and vanilla. Using a wooden spoon, mix until the dough clears the sides of the bowl, adding more flour a tablespoon at a time as needed.

Lightly oil a large clean bowl and transfer the dough to the new bowl. Cover with plastic wrap and refrigerate the dough overnight.

To make the rolls:
Let the dough come to room temperature on the counter. Butter an 8-inch square pan.

Lightly flour a large surface. Roll out the dough to a 12-inch by 19-inch rectangle, cutting away any scraps as needed.

In a bowl, mix together the filling ingredients until evenly coated. Spread the filling evenly over the dough. Starting with the long side closest to you, roll the dough as tightly as possible, tucking in any blueberries that may escape. Place the end seam side down and tuck the sides of the roll under. Using a sharp knife, cut the dough into 9 equal pieces.

Place each piece into the prepared pan. Cover the pan with a clean, slightly damp towel and let the dough rise for 45 minutes.

Place the rack in the center of the oven and preheat the oven to 350 degrees. Bake the rolls for 35-45 minutes, or until the tops of the rolls are golden and a toothpick inserted in the center roll comes out clean. Transfer the pan to a wire rack and let cool completely.

Whisk together the icing ingredients until smooth, but not too think. Separate the cooled buns and place them on a rack over a sheet of parchment paper. Drizzle with icing and let rest until the icing has hardened. Serve at room temperature.

Printable Recipe

Strawberry Crisp and a Blogiversary

A few weeks ago, I went to a wedding that was so beautiful in it's simplicity. Among the highlights were a talent show at the rehearsal dinner and the newlyweds opting for pie instead of cake at the reception. It got me thinking about celebrations and I realized my third blogiversary was creeping up on me. In the past I've made a party cake and cookies, but this year I opted for something even more simple. A gently spiced strawberry crisp with a generous scoop of pistachio ice cream signifies how I want my life to be right now. Simple and delicious. It's been another great year and I feel so fortunate. Thank you.



Strawberry Crisp
(By Esi)

Makes 2 servings

Filling:
1 1/2 cups chopped strawberries
1 teaspoon freshly squeezed lemon juice
1 teaspoon cornstarch
1 tablespoon granulated sugar
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon

Topping:
1/4 teaspoon grated lemon zest
2 tablespoons whole wheat flour
Pinch of salt
1 teaspoon granulated sugar
1 1/2 teaspoons, packed, brown sugar
2 tablespoons cold butter, cut into pieces
1/4 cup old fashioned oats

Preheat the oven to 375 degrees

In a small bowl, mix together the filling ingredients. Divide the mixture between two ramekins or one 5x7 oven-safe pan.

To make the filling mix together the lemon zest, flour, salt, and both sugars. Cut the butter into the mixture until it resembles peas. Stir in the oats and mix until combined.

Spread the topping evenly over the strawberry mixture. Bake the crisp for 30 minutes or until the strawberry mixture is bubbling and the topping has browned. Let the crisp cool for 5 minutes and serve warm with ice cream if desired.

Printable Recipe

Quinoa with Shrimp and Pineapple

The first week of the year is presumably when one's resolutions kick into gear. We leave behind the excess of the holidays and embrace being healthier, becoming a better person, or resolving to change the world.  Gyms get crowded, trainers are booked, and spinning classes are full to capacity.  In spite of me never making resolutions, I was one of the many people hoping to hop back on the working out bandwagon. Unfortunately my body had other plans for me and I spent the better part of the week being sick in bed (although all that coughing has certainly made my abs feel tighter). I'm all better now, but thankfully, I did get a good eating start to the year. When Olga posted this recipe just after Christmas, I knew it would find it's way into my kitchen soon.  The winter months can seem dull and gray (yes, even in Southern California), but having a recipe like this will immediately perk you up. It's full of fresh colors and flavors and is a healthy and satisfying lunch. 



Quinoa with Shrimp and Pineapple
(Adapted from Mango & Tomato)

Makes 2 servings

Dressing/Marinade:
2 teaspoons honey
1 tablespoon extra-virgin olive oil
Zest and juice of one small lime
1 teaspoon pineapple juice
3 tablespoons cilantro, divided
Salt and pepper to taste

Salad:
1/2 cup quinoa, rinsed
10 shrimp, peeled and deveined 
1/2 cup pineapple, chopped
Salt and pepper
1/2 small shallot, diced

In a small saucepan, bring the quinoa and 1 cup of water to a boil with a large pinch of salt. Reduce the heat to a simmer, cover and let it cook until the quinoa is tender, 10-15 minutes. Drain if necessary and set aside to cool.

In a small bowl, mix together the honey, olive oil, lime zest and juice, and pineapple juice. Season to taste with salt and pepper. In a separate bowl, add the shrimp and season lightly with salt and pepper. Toss the shrimp with half of the dressing and 1 tablespoon of cilantro. Let the shrimp marinate for 10-30 minutes.

Heat a skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side or until opaque. Set the shrimp aside to cool.

Toss the cooled quinoa with the remaining dressing, pineapple, shallot, and remaining cilantro. Add the shrimp and toss to combine. Serve slightly chilled.

Printable Recipe

Arugula Salad with Pomegranate and Roasted Acorn Squash

All over America, people are eagerly planning their Thanksgiving feasts. I've lost track at the number of tweets, posts, and articles that scream "you should be thinking about Thanksgiving all the time". Well guess what...I'm not. I've never been that in to Thanksgiving food so even though I took a class dedicated to Thanksgiving decadence last weekend and my friends are hosting a pre-Thanksgiving ("Brunchgiving") this weekend. I sort of want to crawl into a dark hole and wait for New Year, but I'm not a total Scrooge. For "Brunchgiving" I'll be making this salad which is a great addition to the Thanksgiving table. With all that turkey and gravy and stuffing, you need something light to ease the guilt. I made a few changes to the original recipe. First, I reduced the pomegranate juice. I didn't want to make pomegranate molasses, but I wanted a more concentrated pomegranate flavor. I also switched out arugula for the dandelion greens because the dandelion's bitter bite may be off-putting to some. Arugula has just enough peppery freshness that a crowd can appreciate. I thought about using candied, spiced nuts in place of the pine nuts, but I actually enjoyed the melow nutty flavor the lent to the salad and of course juicy pomegranate arils always brighten things up. This is a great salad full of fall flavors and I can't wait to make it again not only this weekend, but for a dinner party I am cooking for soon. I'm sure all my friends will love it.


Arugula Salad with Pomegranate and Roasted Acorn Squash
(Adapted from Bon Appetit, November 2005)

Makes 3-4 servings

For the dressing:
5 tablespoons pomegranate juice
2 1/4 teaspoons balsamic vinegar
2 1/4 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil

For the squash:
1 tablespoon butter, cut in half
1 unpeeled small acorn squash, halved, seeded and cut into 12 wedges

For the salad:
8 ounces baby arugula, washed and dried
3/4 cup pomegranate seeds
2 tablespoons pine nuts, toasted

Salt and pepper

To make the dressing:
Bring the pomegranate juice to a boil in a small saucepan over high heat. Reduce the heat to medium low and cook until the juice has reduced to two tablespoons. Set aside to cool.

Whisk the juice and vinegars in a bowl. Gradually whisk in the oil. Season with salt and pepper to taste. Re-whisk before using.

To make the squash:
Preheat the oven to 450 degrees and line a baking sheet with foil.

Melt 1/2 tablespoon of butter in a large skillet over medium-high heat. Add half of the squash. Cook until browned on both sides, about 5 minutes total. Transfer the squash to a the baking sheet. Repeat with the remaining butter and squash. Sprinkle the squash with salt and pepper. Transfer the squash to the oven and bake 15-20 minutes until the squash is softened and cooked through.

Mix the greens with half of the dressing. Divide among plates. Top the greens with some squash, sprinkle of pomegranate seeds, and a sprinkle of pine nuts. Drizzle each plate with more dressing.

Printable Recipe

Mixed Berry-Acai Smoothie

When I got an email from Bossa Nova with an offer to try one of their superfruit juices, I didn't hesitate to say yes. The juices arrived in gorgeous packaging (I use the canvas bag every week at the farmer's market), I opened one, drank most of it and left it at that. I finally got around to trying a couple of the juices in a "recipe" and so glad I did. I have had smoothies nearly every day for the last couple of weeks. It's an easy way for me to get my fruit servings each day and delicious to boot. I love that the juices aren't too sweet and are only sweetened slightly with agave. The juices came with a list of great recipes so I hope to try one of those soon, if not, I'm sure they will go well in some festive holiday cocktails.



Mixed Berry-Acai Smoothie
(By Esi)

Makes 1 smoothie

1/2 cup frozen mixed berries
1/4 cup Bossa Nova Acai juice with blueberry
1/2 banana, sliced
1 teaspoon flax meal (optional)
1/2 teaspoon agave or to taste

Add all ingredients to a blender and mix until smooth.

Printable Recipe

Grilled Sausage and Fig Pizza

Who knew leftovers could be so good? With the purchase of just a couple extra ingredients the previous day's salad was turned into a delicious pizza. I first discovered how delightful figs on pizza can be a couple of years ago and ever since, I've really enjoyed adding interesting fruit to pizzas.



This pizza is really best when you use the toppings sparingly unlike the pictures above. The first one I made was a bit too heavy because I really loaded the ingredients on, but the second pizza came out just right. I was also thrilled that I was able to make the pizza on my grill pan since my oven has been moody lately (probably from lack of use this summer).





Grilled Sausage and Fig Pizza
(Adapted from Bon Appetit, August 2010)

Makes 2 pizzas

1 pound fresh pizza dough (I used whole wheat)
4-5 tablespoons Pomegranate-Cumin dressing
1 cup coarsely grated Fontina cheese
Mixed greens or arugula
2 grilled sausages, sliced 1/4-inch thick
6-8 figs, quartered
2 thin red onion slices, rings separated
Crumbled feta or goat cheese (optional)


Preheat a barbecue or grill pan over medium high heat. Halve the dough and roll each round into desired thinness. Brush the tops of the dough with some of the dressing.


Grill pizzas, seasoned side down until golden brown on the bottom, about 4 minutes. Turn the pizzas over. Top with the Fontina, greens, sausages, figs and red onion slices. Drizzle with more dressing. Cover and grill until the Fontina melts, about another 4 minutes. Top with feta or goat cheese if desired and cook for another minute or until the cheese softens.


Printable Recipe

Grilled Sausages with Figs and Mixed Greens

Shocker...another salad. It's summer and that's all I want to "cook"! Figs have been bountiful this season. Longtime readers know I love my figs. Each season I look for fun ways to use them and didn't have to look far beyond last month's Bon Appetit. I'm currently crushing on their recipes that can be turned into leftovers later in the week. Last month (well technically June) it was the grilled chicken and now it's sausages and figs. I made my own pomegranate molasses because I had a bottle of pom juice that needed to be used up and I did the full amount of dressing since I ended up making the leftover recipe as well.  I reduced the pom a bit too much so whisking the dressing was a bit of a challenge, but otherwise this is fast and easy and really fresh. It's another winner and I think you'll agree.



Grilled Sausages with Figs and Mixed Greens
(Adapted from Bon Appetit, August 2010)

Makes 2 servings

2 sausages (I used spinach, Fontina, and roasted garlic chicken sausages. You can also use lamb or spicy Italian sausage)
2 or 3 1/2-inch thick slices of red onion
2-4 tablespoons Pomegranate-Cumin dressing (recipe below)
4-5 cups mixed greens
2 tablespoons crumbled feta
8 fresh figs, halved
2 tablespoons sliced fresh mint leaves

Preheat a grill or grill pan over medium-high heat. Brush the sausages and the onions with about 1tablespoon of the dressing.  Grill the sausages until cooked through, about 12-14 minutes. Then cook the onions until charred, about 10 minutes.

Toss the greens with the remaining dressing. Mound the salad onto a plate or bowl. Slice the sausages and place on top of the greens. Top the sausages with the cheese, figs, and mint.

Printable Recipe

Pomegranate-Cumin Dressing
(Adapted from Bon Appetit, August 2010)

Makes about 1 cup of dressing

5 1/2 tablespoons extra-virgin olive oil
4 1/2 tablespoons white balsamic vinegar
3 tablespoons sliced fresh mint leaves
1 1/2 tablespoons pomegranate molasses
1 tablespoon ground cumin
4 tablespoons minced shallots
Salt and pepper to taste

In a medium bowl, whisk together the oil, vinegar, mint, mint, molasses and cumin.  Stir in the shallots. Season with salt and pepper to taste.

Printable Recipe

Peach-Tomato Salad with Burrata

Salad has definitely been a main part of my diet this summer (besides oatmeal). However, I started to get bored with the same chicken and spinach salads so I've found different ways of changing things up. Back in July when my mom and sister were in town, we had a great celebratory dinner at Angeli Caffe. This salad was on the menu, but since I had just found this recipe, I didn't order it. I finally got around to making this summer delicacy.  It's so simple and that is just what I love. The tomato vinaigrette is a bit sweet, a bit creamy and so flavorful. I want to make it often while tomatoes are in season and drown everything in it. There is sweetness from the peaches and a bit in the vinaigrette, but it's not overwhelming and pairs perfectly with the creamy burrata. This salad is summer perfection.

Here are some highlights from our dinner at Angeli:

Broiled smoked mozzarella with roasted tomatoes. This was perfection with Angeli's incredible freshly baked bread. (I am so going to try and make this soon!)



My sister had linguine with clams



Mom had the roasted chicken:



I don't normally order pasta when I go out, but could not resist more tomatoes with this fresh penne:




Peach-Tomato Salad with Burrata
(Adapted from Evan Kleiman of Angeli Caffe as found on LA Weekly)

Makes 2 servings

Tomato vinaigrette:
1/2 small shallot, minced
1 small ripe tomato, cut into chunks
1 tablespoon white wine vinegar
1/3 cup olive oil
Salt and pepper to taste

Add the shallot, tomato, vinegar, and oil to a blender and mix until smooth and emulsified. Season with salt and pepper to taste.

Basil oil:
5 large basil leaves, washed and dried
1/3 cup olive oil
1/2 teaspoon salt

Add the ingredients to a blender and mix until smooth. Pass the oil through a sieve to remove the fine basil particles and reduce the foam.

Salad and assembly:
1 peach, cut into thin wedges
1 small ripe, but firm tomato, cut into thin slices
1 ball of burrata

Toss the peach and tomato slices with a bit of the tomato vinaigrette. Add more vinaigrette as needed.

Arrange the peaches and tomato on the center of a plate. Place the burrata pieces around the salad and drizzle the whole plate with the basil oil. Serve with bread.

Printable Recipe

Watermelon Cucumber Cocktail

This summer in Los Angeles has been decidedly cool. In fact, despite a few days of heat last month, it was the coolest July on record. I happen to love cool weather so it's been great for me, but that all changed about two weeks ago. All of a sudden it got super hot and the heat didn't let up until this past weekend. I've been miserable with the AC cranked high and trying to avoid contact with the outside world. Luckily, there are some delicious ways to cool off in this city.  I recently discovered Pinkberry's new watermelon flavor and I'm obsessed. I also totally love the way they serve it with watermelon chunks, watermelon puree and diced cucumber. It's fresh and fantastic. The first time I tried the combination, I knew I wanted to make a drink based on it. This cocktail is so refreshing and a perfect antidote to the heat. I plan on making this often...especially when the heat gets really intense in September and October with the Santa Ana winds.

PS, If someone can help me come up with a catchy name for this drink, I will totally invite you over for a cocktail!



Watermelon Cucumber Cocktail
(By Esi)


*Note, I prefer drinks on the tart side. You'll probably get much more juice from the watermelon than the amount listed below so feel free to play around with the quantities. Also, if you're not a drinker, leave the vodka out. This drink is great even without the alcohol!

Makes 4+ drinks

1 small, seedless watermelon, peeled and cut into chunks
2/3 cup freshly squeezed lime juice
1/4 cup simple syrup (recipe below)
1 cup seltzer water
6 ounces vodka
Ice cubes
Diced cucumber

Place the watermelon chunks in a blender. Blitz until liquefied. Place a strainer over a bowl and add the watermelon puree. Strain the juice and reserve 2 1/2 cups of the juice.

In a large pitcher, mix the watermelon juice with the lime juice. Fill each glass with a couple of ice cubes and a small handful of cucumber pieces. Add 1/4 cup of the watermelon and lime mixture, 1/4 cup of the seltzer, and 1 1/2 ounces of vodka to each glass. Serve immediately.

Printable Recipe

Simple Syrup

Makes 1/4 cup

In a small saucepan, dissolve 1/4 cup of sugar in 1/4 cup of water over low heat. Once the sugar has dissolved, remove from the heat and set aside to cool.

Halibut with Tomato Nectarine Salsa

As I mentioned in a recent post, I haven't done much cooking this summer. Besides my morning oatmeal, egg, and berries, most of my day is spent grazing on my farmers market finds rather than turning them into delicious food stuffs to share on this site. This past weekend I went to the market hoping to find a little inspiration. I've already had my fair share of the early season tomatoes, but the nectarines were looking great. I was also excited to score a few pieces of Pacific halibut since the fish monger had been out of it in previous weeks. If this recipe seems familiar, it's because I've done a couple of versions of halibut with salsa, but it's a combination that I love and keep coming back to because I can change it up a million different ways. This was a great way to highlight some of my current favorite summer flavors. 




Halibut with Tomato Nectarine Salsa
(By Esi)

Makes 2 servings

2 firm nectarines, pitted and diced
Small handful grape tomatoes, halved
1 small shallot, diced
2 tablespoons parsley or cilantro
Juice from about 1/2 lemon, or to taste
2 4-ounce halibut filets
Salt and pepper to taste
1 tablespoon extra virgin olive oil

In a small bowl, mix together the nectarines, tomatoes, shallot, and parsley. Add the lemon juice and season with salt and pepper, adjusting the seasonings as necessary.  Let the salsa stand at room temperature for about 10 minutes to allow the flavors to come together.

In a skillet, heat the olive oil over medium high heat. Season both sides of the filets with salt and pepper. Cook for two minutes per side until nicely browned on the outside and just cooked through on the inside.

Serve the halibut warm topped with the salsa.

Printable Recipe