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Roasted Cauliflower

January 4, 2011
cooking, recipes, Side Dish, Vegetable
3 Comments

 

Cauliflower was just OK,
Until I tried a whole new way.

Break the head into it’s curds,
I love it when I find new words. :)

Pepper, salt and olive oil,
Set atop a pan with foil.

Bake for 30, add some cheese,
Broil for 5, done with ease.

ROASTED CAULIFLOWER WITH PARMESAN CHEESE

Thank you to my mom, Karen, for this delicious vegetable dish. Although this cauliflower will also taste good spiced up, sometimes simple is better.

2 heads cauliflower, broken into curds (florets)

1/3 cup extra virgin olive oil

1  tsp. coarse salt

1/2  tsp. coarse pepper

3 T Parmesan cheese, grated

Preheat the oven to 425 degrees.  Place the cauliflower curds in a mixing bowl and add the olive oil, salt and pepper.  Mix until the cauliflower is well-coated with olive oil.  Transfer to a foil-lined baking pan (easy clean-up) and bake for 30-35 minutes.  Take the pan out of the oven and sprinkle the cauliflower with Parmesan cheese.  Change the oven setting to broil (high) and cook the cauliflower for approximately 5 more minutes or until the curds become brown on the edges.  Serve warm as a side or cold as a snack.

Potato, Onion, Gruyere Tart

December 9, 2010
Appetizer, Cheese, Pastry Dough, Potato
3 Comments

Bought too many fingerlings,
What should I do with these things?

Slice ‘em up into a tart,
That sounds like a decent start.

Add sweet onions, caramelize,
Gruyere will make this tart a prize.

Bake it ’til there’s golden crust,
Rosemary sprinkle is a must.

Slice it up and serve it warm,
Careful ‘cuz your guests will swarm. :)


My friend, Sara, from OneTribeGourmet, inspired me to make this tart when she posted a pissaladiere just like this but with different ingredients. I made her recipe and it was so good I thought I would make one of my own. Any potatoes will do, although I think Yukon Gold would be best. I just happened to have fingerlings on hand.

Potato, Onion, Gruyere Tart
8 Fingerlings or 4 Yukon Gold (medium-sized) potatoes, sliced thinly
1 sweet Vidalia onion (medium-sized), sliced thinly
2 tsp. fresh rosemary (and some extra for garnish)
1/3 cup extra virgin olive oil
2 tsp. kosher salt
1/2 tsp. coarse pepper
1 sheet frozen puff pastry, thawed
1 cup Gruyere cheese, grated
1 egg yolk + 1 tsp. water, lightly beaten

Preheat oven to 400 degrees. Add potatoes, onions, rosemary, salt, and pepper to a saute pan coated with olive oil. Cook on medium for about 10 minutes or until the potatoes are just tender. Set aside.

Roll out the puff pastry to the length and width of the tart pan and transfer it on top of the pan. Fill the pan’s wedges in with the dough. With a fork, prick the dough all over the bottom and sides. Brush the pastry with the egg wash.

Fill the tart pan with the potato and onion mixture and top it with the Gruyere. Place it into the oven to bake for 20-25 minutes or until the edges are golden brown. Garnish with chopped rosemary.  Slice and serve warm.

Pear Crumble Cake

December 1, 2010
Cake, Dessert
5 Comments

Pie, crumble, tart, cake,
This is what I chose to make.

Come on over, have a slice,
I hope just one will not suffice.

Maybe you will find the pear’s,
Your brand new fruity love affair.

 

 

 

 

 

 

 

 

 

 

 



PEAR CRUMBLE CAKE RECIPE

3 cups flour

1/2 cup brown sugar

1 cup sugar

1/2 tsp. coarse salt

1 tsp. baking powder

1/2 tsp. nutmeg

1 tsp. cinnamon

3 eggs, beaten

1 1/2 T vanilla

1/2 cup vegetable oil

1 1/4 cup milk

3 T water

4 cups ripe pears, sliced (Bartlett or Bosc)

CRUMBLE TOPPING

1/4 cup flour

1/2 tsp.cinnamon

1 cup walnuts

3 T cold butter, cubed

1/2 cup brown sugar

Preheat oven to 350 degrees.  If the pears are too hard, saute them in 2 T of butter until they have softened a bit.

This recipe should be mixed with a spatula.  In a mixing bowl, add the flour, both sugars, nutmeg, cinnamon, baking soda and salt. Gently combine.  In a second bowl, add the eggs, vanilla, milk, vegetable oil and water.  Slowly add the dry ingredients into the wet ingredients.  When well mixed, gently fold in the pears.

Pour the batter into a greased and floured springform pan.  Set aside.

Add all crumble ingredients into a food processor and pulse until the mixture clumps just slightly.  Sprinkle the mixture on top of the cake batter.

Place into the oven and bake for approximately 50-55 minutes. Check with a toothpick at 50 minutes to make sure the batter in the center of the cake has set. Let rest for 10 minutes and then remove from springform pan. Serve with ice or whipped cream. Serves 10-12.

 

Koussa – Stuffed Squash

November 10, 2010
Lebanese, Meat, Vegetable
3 Comments

I’m at a loss for words tonight,
There’s nothing that I want to write.

I don’t want to be verbose,
So I’ll just say adios.


Koussa Recipe
1.5 lbs. lean ground sirloin
2 large red onions
1 cup fresh mint leaves
1/4 sweet red pepper or red bell pepper
3/4 cup long grain rice, uncooked
1 1/2 T coarse salt
2 tsp. pepper
2 tsp. allspice (optional)
2 tsp.cumin (optional)
4-5 cups tomato juice
2 T butter
1/3 cup olive oil

Wash and dry the squash. With a corer, gently scoop out the inside. Scoop out as much as possible without poking any holes in the squash. After all have been cored, set aside.

In a food processor, add mint, 1/2 a large onion, and red pepper. Mix until almost pureed. Set aside.

In a bowl, add the top sirloin, rice, allspice, cumin, 1 T salt, pepper and pureed mixture. Thoroughly mix until well blended (it is best to use your hands for this).

To stuff the squash, take a little bit of the meat and rice mixture and gently fill the squash. The squash should be completely filled but not too tightly or else the rice will not cook. Fill all squash and set aside. If there is any of the meat and rice mix left over, consider stuffing a potato or just making some meat balls to add in with the squash.

In a pot, place the squash as close to standing upward as possible so the meat does not fall out. Add the tomato juice, butter, and 1/2 T salt and bring to a boil. Bring the heat down to a simmer and cook for 40 minutes.

In a pan with olive oil, slice the remaining onions and saute until translucent. They can be added directly to the pot or placed on top of the squash when serving.

Vanilla Coconut Risotto – For Dessert!

November 7, 2010
Chocolate, Coconut, Dessert, Rice, Risotto
4 Comments

Vanilla Coconut Risotto

 

Silent I will stay today,
I don’t want to blab away.

Just try risotto for dessert,
Nothing else will I assert.


VANILLA COCONUT RISOTTO
2 T butter
1 cup arborio rice
1/2 cup sugar
1 T pure vanilla extract
1 cup hot water
1 cup hot milk
3 cups unsweetened coconut milk
1 cup shaved dark chocolate
1 cup sweetened coconut flakes, toasted optional

Combine the milk and coconut milk and heat in a small pot. In a saucepan, melt the butter on low-medium heat. Add the rice and coat with butter. Add the hot water, sugar and vanilla. Cook until all of the liquid has been absorbed, stirring frequently. Add a ladle-ful of the milk and stir until it is almost absorbed. Continue this process until all of the liquid has been added to the risotto. It should take approximately 30-40 minutes and the risotto should be slightly al dente. As this is a heavy dessert, serve in small cups and top with sweetened coconut flakes and shaved dark chocolate. Serves 12.

LEFTOVER RISOTTO ARANCINI

1/2 cup flour
1 cup panko bread crumbs
1 T sugar
1/2 tsp. cinnamon
1 egg, beaten
2 cups vegetable oil

In a small pot, heat the oil to 350 degrees. Put the flour on a small plate. Mix the panko, sugar and cinnamon and put that onto a second plate. Place the egg in a bowl. Take approx. 2 tablespoons of risotto and form it into a ball. Dredge it through the flour, then the egg, and then through the panko mixture. Continue on until there is no more risotto. Place no more than 4 balls into the oil at a time. Cook until golden brown. Take out with slotted spoon and drain on paper towel lined plate. Serve as is or with chocolate sauce.

Try this savory Blueberry Brie Risotto too! :)

Bresaola, Burrata & Golden Beets

November 3, 2010
Appetizer, Bread, Cheese, Vegetable
4 Comments

Bresaola, Burrata & Beets

I have to visit Italy,
But not to dive into the sea.

I don’t even want to go,
To see Michelangelo.

With my conscience I will grapple,
Cuz I won’t see the Sistine Chapel.

I don’t want to stand in line,
To see any ancient shrine.

I’m sure to miss the Colosseum,
And Uffizi’s fine museum.

It’s all about what I can taste,
I won’t worry ’bout my waist.

Pizza, pasta, wine and cheese.
Oil that comes from olive trees.

Like this here Italian snack,
That you pile into a stack.

A simple fresh baguette will do,
One that’s crunchy when you chew.

Start with paper-thin cured meat,
Add a slice of golden beet,

Top it with some creamy cheese,
This deserves a Master’s frieze. 

BRESAOLA, BURRATA & GOLDEN BEETS

The idea for this recipe came from a local Inn and Restaurant, Wine & Roses. If you have the best ingredients, this combination is delicious! The bresaola, found at any fine deli, should be sliced very thinly. Italian burrata, basically a cream-filled mozzarella, is very creamy and flavorful. If you cannot find an Italian burrata, there are some very high-quality American ones too.

Ingredients
1/4 lb. bresaola (thinly sliced)
1/2 cup burrata
3 golden beets, peeled, cooked and thinly sliced
2 pears, optional
Extra virgin olive oil
coarse salt
1 loaf crunchy bread, cut into bite-size pieces

Golden Beets

Burrata

Add beets to a pot of water and bring to a boil. Lower to a simmer and cook for about 45 minutes or until tender. Check for readiness with a fork. Set aside to cool in refrigerator. When cool, cut into thin slices.
On a serving platter, lay out the bresaola, beets (pears) and bread. In the center of the platter, add the burrata. Drizzle with olive oil and lightly salt beets.

Caramel Corn Caramel Apples

October 29, 2010
Candy, Dessert, Uncategorized
3 Comments

Halloween’s the time to eat,
This sweet and salty apple treat.

Careful when you take a bite,
You don’t want to look a fright.

But should you munch and lose a tooth,
Even though you look uncouth.

Laugh it off like no big deal,
Show it off and really squeal.

It’s the only day of year,
A gaping hole won’t cause a sneer.

Everyone will just assume,
That it’s part of your costume.

CARAMEL APPLE CARAMEL CORN RECIPE

The caramel for this recipe is from Epicurious and is totally addictive.  It is really easy to make and beyond delicious.  You can click the link or read it here:

CARAMEL

1 1-pound box dark brown sugar

16 tablespoons unsalted butter, room temperature

1 14-ounce can sweetened condensed milk

2/3 cup dark corn syrup

1/3 cup pure maple syrup

1 1/2 teaspoons vanilla extract

1 teaspoon robust-flavored (dark) molasses

1/4 teaspoon salt

12 chopsticks

6 medium Granny Smith apples (I used Honey Crisp)

POPCORN

2 cups popcorn

3 tablespoons vegentable oil

1 tablespoon coarse salt

METHOD

Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush, about 15 minutes.

Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 minutes. Pour caramel into metal bowl (do not scrape pan). Submerge thermometer bulb in caramel; cool, without stirring, to 200°F, about 20 minutes.

While caramel cools, line 2 baking sheets with foil (I used waxed paper and it worked well); butter foil. Push 1 chopstick into stem end of each apple.

Holding chopstick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.  After the last apple has been coated, set aside the remaining caramel.

Chill apples on sheets until caramel is partially set, about 15 minutes.  Lift 1 apple from foil. Using one hand, press pooled caramel around apple; return to foil. Repeat with remaining apples.  Set aside.

Preheat the oven to 225 degrees.  In a pot, add vegetable oil and popcorn. Heat on medium-low until the corn has been popped.  Empty popcorn into a large bowl and add salt.  Mix well.  Add remaining caramel and mix until the popcorn is well-coated.  Transfer the popcorn to a baking sheet, flatten it out and place in the oven for 20 minutes.  Take the popcorn out to cool and mix corn to evenly coat caramel.  Bake again for 20 more minutes.  Let co0l for at least fifteen minutes.

Take an apple and firmly press popcorn into caramel; return each apple to foil.  Cover; chill up to 1 week.

Easy Empanadas

October 15, 2010
Appetizer, Meat, Pastry Dough
12 Comments

Like my belovedEnchilada,
How I adore the Empanada.

I don’t want to take the time.
To write another wordy rhyme.

I just want to eat it up,
I’m not waiting for my sup.

Onions, peppers, garlic, meat,
Eggs and olives add a treat.

No, I didn’t make my dough,
Purists, you know where to go.

Crispy,  juicy tasty wrap,
In my hand I’m gonna trap.

Hurry, hurry take a bite,
This finger food is out of sight! (literally) :)

I attended a fantastic party in San Francisco last weekend where all of the food was catered by mobile food vendors. The empanada I had there was the best I have ever had and I am sorry I don’t know the name of the vendor. I attempted to make one like hers and although I am really pleased with the outcome, I will always remember hers as the best. This is my attempt:

EMPANADA RECIPE

1 lb. ground sirloin (left-over steak, minced – much better!)

2 medium onions, chopped

2 cloves garlic, chopped

1 yellow bell pepper, chopped

2 tsp. oregano

2 tsp. paprika

2 tsp. cumin

1/2 tsp. red chili flakes

2 1/2 tsp. coarse salt

1 tsp. black pepper

1/4 cup kalamata olives, halved

2 hard boiled eggs, thinly sliced

2 T. olive oil

2 sheets frozen puff pastry, thawed

1 egg, beaten

METHOD

Preheat the oven to 400 degrees.  Take puff pastry from freezer to thaw.

In a pan, add the olive oil and saute the onions, garlic and yellow pepper with the oregano, paprika, cumin, red chili flakes, 1 tsp. salt and 1/2 tsp. pepper. Cook on medium low for about 10 minutes or until vegetables are soft.  Place the mixture in a strainer to drain.  Set aside.

In another pan, cook the sirloin on medium high. Add 1 1/2 tsp. salt and 1/2 tsp. pepper.  Cook until browned.  Strain the meat as well.  In a mixing bowl, combine the onion mixture and the meat and mix well.  Set aside.

On a floured cutting board, roll out the pastry to twice it’s size. Using a small bowl with a wide rim, cut round pieces of pastry.  The leftover pastry can be re-rolled and used to make a few more pieces. Each sheet should make about six large empanadas. 
In the center of the pastry, add 1 1/2 – 2 T. of the meat and onion mixture.  Place 2 olive halves and a slice of egg on top.  Carefully fold one end of the pastry over.  With the times of a fork, seal the mixture in so that no liquid escapes.  Lightly brush the pastry with egg-wash and poke a few holes in the top with a fork.  Repeat until all of the pastry has been used.
Place cookie sheet in the oven and bake for 20-25 minutes or until empanadas are golden brown.

Orange Pomegranate Baby Back Ribs

October 3, 2010
Pork, Ribs
6 Comments

Tonight I’m gonna get real dirty,
Who cares if I don’t look purtee?

Smile real big and show my teeth,
Covered in a saucy sheath.

Ditch the knife and spoon and fork,
I don’t need it for this pork.

My fingers work just fine, you see,
Though they may be slippery.

Napkins are for sissy girls,
You know…the ones who wear the pearls?

Tonight is not the night to flirt,
I’ll just use my mouth and shirt.


ORANGE POMEGRANATE BABY BACK RIBS

4 lbs. baby back pork ribs (good with lamb ribs too)

Pomegranate Molasses

1 cup pomegranate molasses (found in any mediterranean market)

1/3 cup orange juice

1 cup orange marmalade

1 cup brown sugar, firmly packed

2 shallots, thinly slices

1 bay leaf

1 tsp. orange zest

1 1/2 T. coarse salt

Method
Preparation Time: 20 minutes
Total cooking time: 3 hours

Preheat oven to 325 degrees.  Cover a deep baking pan with foil (for easy clean-up).  Cut the rack of ribs into 2-3 rib pieces. Heavily salt and pepper each piece and place into the pan.  Cover the top with foil and bake in the oven for 2 hours.

Place the pomegranate molasses, orange juice, orange marmalade, brown sugar, shallots, bay leaf and orange zest in a pot. On medium heat, whisk briefly and simmer for 5 minutes.  Set aside.

After two hours remove ribs from the oven and drain the drippings from the pan. Evenly spoon the sauce over the ribs. Place the foil back on the pan and bake for one more hour.  The ribs should be glazed and the meat should be falling off the bones.

This recipe is my interpretation of the Lamb Spareribs with Pomegranate Sauce made at Paul K in San Francisco and featured in this month’s Bon Appetit.

Rustic Lemon Almond Polenta Cookies

September 20, 2010
Cookies
3 Comments

You ever seen Michelle and Jess?
Quite the pair, a real success.

Mother daughter they may be,
Sisters to those who’ve eyes to see.

Down to earth, very real,
With beauty and a warm appeal.

Their lives are full, they love their men,
But just together a sometimes yen.

Who could blame the pretty pair?
There’s always laughter in the air.

So much in common, so much to share,
Concerts of Thomas, Urban and Mayer.

Jess was up here from the ‘No, (as in Fresno)
With the recipe below.

Invited over to watch them bake,
Lemon, almond, polenta cake – cookies. Haha!

Chop the almonds, lemon zest,
Exactly measured at Jess’ behest.

Crack the eggs, cream the butter,
Mix the batter, clean the clutter.

Talking while the cookies bake,
Hope too long it doesn’t take.

Aroma wafting through the air,
I wish I didn’t have to share.

Cookies cool, break in chunks,
Coffee for my many dunks.

Grab a cookie take a munch,
I love this lemon almond crunch!

A great day with Michelle and Jess,
My many thanks I must express!

Parma’s Lemon Almond Polenta Cookies

1 cup almonds            

1 cup flour

1 cup corn meal

1 1/2 cubes butter

2 eggs, room temperature

3/4 cups sugar

1 lemon, zested

pinch salt

Thank you to the restaurant, Parma, in Fresno, CA for sharing this fantastic Polenta Cookie Recipe. Be warned – this is a very crunchy, somewhat gritty cookie.  Best eaten with coffee or tea.

Preheat oven to 375 degrees.  This recipe is best if mixed by hand.  The less air in the batter, the better.  In a mixing bowl, cream the butter and the sugar.  Add the eggs one at a time.  Blend in lemon zest and salt.  Add flour , corn meal and almonds and mix until blended.  On a 13×9 cookie sheet, spread out the batter, thinner for crispy cookies and thicker for more of a cakey cookie.  Cook for 30-40 minutes or until the edges are browned.  After the cookies have cooled enough to handle, break them into uneven, rustic looking pieces.

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