cookie launch....12.10.09

12.10.09

yesterday marked the debut of my cookie venture by participating in the tbwa\chiat\day holiday fair. sold only the "fleur de sel" dark chocolate chip cookies...120 cookies sold out in 75 mins. currently, taking holiday orders for baked cookies and cookie dough orders. 

meat and cheese...

it all started with toppings for pizzas and/or flatbreads...at a business lunch earlier in the week, it was recommended to try italian speck from surfas in culver city. it was utterly delicious and well now i'm committed to working my way through the entire meat and cheese counter at surfas. the attached pic show demonstrates that you don't have to spend a lot of money to try new things. 

beer float....magical!

1 old rasputin beer meets one scoop of SCOOPS brown bread and one scoop salted caramel. 

for those who do not know, the main ingredient in SCOOPS brown bread is the cereal GRAPENUTS. 

the last spoonful is heavenly. 

words cannot describe how wonderfully delicious my first beer float experience was this past weekend at the golden state cafe on fairfax. my brain could not process the mind dumbing sensory overload. IF you've not had the opportunity to experience this bizarre, but oh so satisfying dessert......PLEASE, PLEASE, go and have one. i do not think you will be disappointed. one word of caution enjoy very slowly and savor every sip of creamy indulgence. golden state cafe is closed on mondays, as i discovered the hard way, and close every other evening at 10pm. 

of course one could create this deliciousness at home BUT why bother. IF you do not like this concoction then i'd love to hear from you and why you don't agree. 

http://www.thegoldenstatecafe.com

http://www.northcoastbrewing.com/beer-rasputin.htm

cheese-stuffed squash blossom tempura

sweet potato, corn and jalapeño bisque

key adaptation of ny times recipe january '09

an abundance of sweet potatoes and summer corn prompted me to try this bisque recipe. i've always thought bisques were made out of seafood and cream. however, i've come to learn bisques can also be any creamy soup made out of vegetables. this recipe is vegan, so Yin if you are reading, here's a recipe for you. this recipe can also be prepared in the dead of winter using frozen corn. 

ingredients:

• 1 tbsp olive oil

• 3/4 cup of chopped red onions

• 3 tsp of minced garlic

• 4 medium sweet potatoes, peeled and cut into 1-inch cubes

• 4 cups vegetable stock

• 1 medium jalapeño, seed and finely chopped

• 1 cup fresh summer corn 

• 2 tbsp molasses

• 1/2 tbsp of kosher salt

• 1/2 tsp hot paprika

• 1/2 tsp black pepper

• pinch of cinnamon

• finely chopped scallions for garnish

1. in a large saucepan heat oil over medium heat. add onions and garlic and saute until just soft, 2-3 minutes. add sweet potatoes and stock and bring to a boil. 

2. reduce heat and simmer until potatoes are soft, about 20-25 minutes. remove from heat. using a food processor, puree contents of pot in small batches until smooth. cover top of food processor with dish cloth to prevent hot liquid from burning. 

3. return soup to pot and reheat, stirring in jalapeño, corn, molasses, salt, hot paprika, pepper and cinnamon. taste and adjust seasonings to desired likeness.

4. pour into soup bowls and garnish with scallions.

serving suggestion:

serve with a freshly baked baguette or ficelle, which is a thin version of a french baguette...both of which can be found at "la maison du pain" on pico blvd. ficelle in french means "string." imagine an oversized chewy breadstick....delicious!

gingerbread brownies

key adaptation from bon appetit july '09

gingerbread isn't just for holidays anymore. 

ingredients:

• 2 cups all-purpose flour

• 2 tsp ground ginger

• 1 tsp cinnamon

• 1/4 tsp nutmeg (preferably freshly ground nutmeg)

• 1/4 tsp cloves

• 1/2 tsp baking soda

• 1/2 tsp salt

• 10 tbsp unsalted butter (1 1/4 cups), room temp

• 3/4 packed dark brown sugar

• 6 tbsp sugar (plus extra for sprinkling on top)

• 2 large eggs, room temp

• 1/4 cup Steen's homestyle unsulfured dark molasses

1. preheat oven 350 degrees. butter and flour a 10" x 8" x 1" baking dish.

2. place 2 cups flour in medium bowl and reserve 2 tbsp flour and set aside.

3. add spices, baking soda, salt to flour in medium bowl and whisk to blend.

4. using electric mixer, beat butter, brown sugar, and 6 tbsp sugar in large bowl until light and fluffy.

5. beat in eggs one at a time, then molasses. 

6. add dry ingredients to butter mixture and beat to blend.

7. spread batter evenly in prepared pan.

8. carefully sift remaining 2 tbps flour evenly over batter, then sprinkle with desired amount of sugar....2 - 4 tbsp. 

9. bake gingerbread brownies until golden brown and tester inserted into center comes out clean about 22 mins.

10. cool completely in pan on cooling rack.

11. cut gingerbread crosswise into 4 strips, then cut each strip into 3 pieces.

serving suggestion:

these would be super delicious served as ice cream sandwiches. stay tuned for an update on the results. 

shopping note:

steen's homestyle molasses can be purchased at surfas in culver city.

ricotta and piquillo pepper frittata

key adaptation saveur

brunch is my favorite weekend activity. more delicious brunch dishes to come soon. first prepared this dish for taryn's birthday this past may and enjoyed it so much that it had to be duplicated the very next day and enjoyed throughout the week. this dish is equally delicious served hot or cold. it pairs well with a salad for a lovely lunch. 

ingredients:

• 1/2 cup grated pecorino

• 3 tbsp flat-leaf parsley, roughly chopped

• 1 1/2 tsp kosher salt

• 1 tsp chopped fresh oregano

• 2 tsp dried basil

• 1/2 tsp red chili flakes

• 8 eggs, beaten

• 3 tbsp extra virgin olive oil

• 1 large red onion, halved and thinly sliced

• 2 purple, 2 red skinned, 2 yukon gold, sliced into 1/8" rounds

• 3 piquillo peppers, seeds/excess liquid removed, sliced into 1/4" strips

• 3/4 cup ricotta 

1. turn oven onto the broiler setting.

2. in a large boil, whisk together 1/4 cup of pecorino, parsley, 1/2 tsp of salt, oregano, dried basil, red chili flakes, eggs, and season with black pepper. put egg mixture aside. 

3. in 10" nonstick oven proof skilled over medium-high heat. add the remaining salt, onions, and potatoes and cook, stirring occasionally, until well browned and carmelized and soft, about 20 minutes.

4. turn heat down to medium-low heat, add egg mixture to skillet and lightly stir to distribute the onions and potatoes evenly. scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops and sprinkle with remaining pecorino. cook slowly until egg mixture sets and is almost cooked through about 15 mins.

5. turn off heat and place skillet under the broiler until cheese is lightly browned and egg is completely cooked. run a rubber spatula around the edges of the frittata to loosen it. slide the frittata onto a serving plate or cut into 8 slices and serve from the pan. this is sometimes easier and fool proof then trying to remove from pan.

farro salad with broccoli and red cabbage

key creation

this is my favorite cold salad of the summer. i've prepared it midweek for co-worker lunches, hollywood bowl concerts and summer friday picnics. farro (similar to barley, but better) has a lovely, chewy, satisfying texture that makes me think that i could live a happy life as a vegetarian. 

BUT let's not get crazy. 

ingredients:

• 1 cup farro, cooked and cooled

• 3 cups red cabbage, thinly sliced

• 2 cups broccoli

• 1 fresh ear of corn, husked

• 4 scallions, finely chopped

• 1/3 cup basil leaves, loosely chopped

dressing:

• 2 tbsp wasabi mayo 

• 1/2 tsp white miso

• 4 tbsp freshly squeezed lime juice

• 1 tsp rice vinegar

• 1 tsp honey

• 4 tbsp olive oil

• s/p (salt and pepper)

• 1 jalapeno, seeds removed, finely diced

1. boil farro for 20 mins or until desired tenderness. add salt to water midway through cooking. 

2. cut broccoli into bite sized florets and blanch. set aside.

3. boil ear of corn for about 5 mins, remove from boiling water. allow to cool before carefully removing kernels with knife. set aside. 

4. in large bowl combine cabbage, broccoli, corn, scallions and basil. 

5. in smaller bowl whisk last eight ingredients for dressing until well combined.

6. lightly toss dressing in larger bowl with veggies. 

7. chill salad for about 30 mins and then enjoy.

farro is mostly a whole grain and it's best to add salt or acids later in the cooking process so it doesn't slow the softening of the grain. 

blanching is an easy technique used to keep vegetables crisp and tender. boil vegetables briefly then chill them in ice water. this preserves texture, color and flavor.

shopping notes:

farro can be a little tricky to locate. in los angeles you can find at surfas in culver city. look for it  in the refrigerator section. 

wasabi mayo and white miso can be purchased at any specialty japanese market such as mitsuwa. surfas also carries many specialty items.

http://www.mitsuwa.com/tenpo/sant/eaccess.html

summer friday beach day

summer friday sandwich

key creation

inspired by an upcoming summer friday and the recently passed bastille day, i stumbled across a sandwich recipe for "pan bagnat", a french picnic staple. being a recipe purist, i followed the directions exactly and it was very delicious but felt it lacked the extra zest and spiciness needed for a sandwich. the recipe below is my version losing the black olive tapenade and replacing it with a garlicky basil spread. additionally, i've added piquillo and jalapeno peppers to give the extra kick. it's important to season well with salt and pepper along with extra olive oil for drizzling. this sandwich needs to rest and chill out in the fridge so the flavors have a chance to combine and intensify.

'la maison du pain' located on quiet stretch of pico blvd at ridgeley is my favorite bakery in the entire city. words cannot describe how much i love my neighborhood boulangerie...it makes me so happy. for this recipe i've used their house baguette because of it's flat rectangular shape, perfect for stacking ingredients. the black olive baguette is another favorite along with the decadent and creamy chocolate mouse. 

http://www.lamaisondupain.net/

 

ingredients

• 1 freshly baked 'la maison du pain's' house baguette, sliced lengthwise

• 6 tbsp basil spread (see below)

• 2 cans trader joe's solid white tuna in olive oil, drained

• 3 scallions, thinly sliced 

• 2 hard boiled eggs, sliced

• 6 radishes (mix white and red varieties), thinly sliced

• 8 cherry tomatoes (mix yellow and red), sliced in half lengthwise 

• 2 traders joes's piquillo peppers (excess liquid/seeds removed), thinly sliced 

• 1 jalapeno, seed removed, finely chopped

• extra olive oil for drizzling

• s/p (salt and pepper)

basil spread directions:

1. in food processor combine  1/3 cup fresh basil leaves, 2 tbsp white balsamic vinegar, 3 tbsp olive oil and 2 cloves garlic. pulse until well combined.

sandwich building directions:

1. combine tuna and scallions together in bowl with fork. drizzle 1 or 2 tbsp of olive oil. add salt and pepper to taste.

2. spread basil mixture on both sides of sliced open baguette.

3. layer ingredients first with tuna, radishes, tomatoes, piquillo peppers, egg slices and jalapenos. 

4. drizzle oil oil over stacked ingredients and sprinkle with salt and pepper.

5. place top portion of baguette on top. wrap sandwich in tinfoil and refrigerate for at least 4 hours or better overnight.

6. cut into desired sized slices and enjoy.

marinated green bean and zucchini salad

this salad is very refreshing for hot summer days. the only down side is that it does require a bit of prep work so allow plenty of time. 

ingredients

• 1 lb zucchini, trimmed

• 2 lb green beans (mix green/yellow), trimmed

• 1 tbsp fresh dill, finely chopped

• 1/4 cup scallions, finely chopped

• 1 cup white mushrooms, sliced

• 1/3 cup white balsamic vinegar

• 1/3 cup olive oil

• freshly ground sea salt and black pepper

1. using a knife or mandoline, julienne zucchini.

2. halve the green beans lengthwise and again horizontally. 

3. blanch vegetables, drain, and transfer to a bowl. 

4. add dill, scallions, and mushrooms. toss with vinegar and oil, season with salt/pepper. 

5. refrigerate for at least 30 mins before serving. 

note: the longer the salad sits; the vibrant greenness of the vegetables will begin to fade. 

 

"french 75" bastille day cocktail

key adaptation gourmet

recipe inspiration for this drink concoction began with the impending celebration of france's bastille day. my dear friend karen resides in paris and well in her honor i celebrate bastille day. any excuse to have a party.

1. fill a cocktail shaker with cracked ice and add 1 jigger (3 tbsp) of hendrick's gin, 3 tbsp  simple syrup and 3 tbsp of freshly squeezed lemon juice. shake mixture vigorously. strain evenly into 3 (6 oz) high ball glasses packed with ice. top glass with chilled champagne. 

shopping note: surfas in culver city sells 6 oz high ball glasses for about $15 per dozen.

http://www.surfasonline.com/ 

oatmeal blueberry cookies

key adaptation 7.15.09

cookies have become my new tiny obsession and this oatmeal cookie is my new favorite. 

these can be enjoyed anytime of day; morning, noon and night. in my opinion, oatmeal cookies should be served chewy. cardamon is the secret ingredient bringing depth to the spiciness of the cookie. due to the high level of moisture from the fresh berries, i like to store extras in the fridge to prevent them from spoiling too quickly. 

ingredients:

• 1 cup flour

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp ground cinnamon

• 1/2 tsp ground cardamon

• 1 1/2 cups quick cooking oats

• 1/2 cup butter, softened

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1 large egg

• 1/2 tsp vanilla

• 2 tbsp honey 

• 1/2 cup raspberries OR blueberries

• 1/3 cup pecan, broken into small to mid-size pieces

1. mix dry ingredients together and set aside.

2. cream butter and sugars until well combined and creamy.

3. add egg and honey, mix well. stir in vanilla.

4. stir in dry ingredients. stir in pecans. stir in raspberries.

5. let dough rest in fridge for an 30 mins to firm up.

6. drop by the rounded teaspoons on cookie sheet.

7. bake at 350 degree for about 8-10 minutes, until edges are golden and just set. 

8. cookies are best enjoyed chewy.

lemon sandwich cookies....

leftover reduced coconut milk adds a little extra to the creamy filling of these cookies. 

adapted from citizen cake, San Francisco

• cookies

• 1/2 tbsp grated lemon zest

• 1/4 cup fresh lemon juice

• 1 stick unsalted butter, softened

• 2/3 cup sugar

• 1/2 tsp salt

• 1 large egg yolk

• 1 whole large egg

• 1/4 tsp baking soda

• 2 cups all-purpose flour

• for filling

• 3 tbsp grated lemon zest

• 1/4 tsp salt

• 2 sticks unsalted butter, softened

• 1/4 cup reduced coconut mile (see recipe for coconut cupcakes 6.14 post)

• 4 cups confectioners sugar, sifted (after measuring)

1. make cookies: boil lemon zest and juice in small saucepan over medium heat until reduced to 1 tbsp, 3 to 5 mins. remove from heat and cool. beat together butter, sugar and salt with an electric mixer at medium speed until pale and fluffy, about 5 mins. add yolk and egg, one at a time, beating well after each addition, then beat in lemon reduction. at low speed, mix in baking soda and flour until just combined.

2. form dough into 6-inch disc. chill, wrapped, until firm about 2 hours.

3. preheat oven 350 degrees with rack in middle position. butter large baking sheet. 

4. roll dough out onto lightly floured surface with lightly floured rolling pin to 13 inch (1/8 inch thick) round.

5. cut out cookies using a 2 inch round cookie cutter. re-roll dough only once.

6. bake 1 inch apart until edges are golden about 15 mins.

7. lemon filling: mince zest with salt. beat butter with electric mixer until light and fluffy, then beat in zest paste, then add reduced coconut milk. 

8. reduce speed to low, then mix in sugar until well combined.

9. assemble cookies: spread filling (about 1 round tablespoon) on half of the cookies and sandwich with remaining cookies. press slightly, then smooth edges with a butter or keep rustic style. chill until filling sets about 30 minutes. 

vanilla bean-coconut mini cupcakes with coconut frosting....

i was first introduced to coconut cake over a decade ago by my dear friend lola. this is how i learned that not all coconut cakes are the same and that there are many variations; white, yellow etc. the reduced coconut milk is the secret ingredient to keeping these bite sized goodies moist. the lovely brown speckles from the vanilla bean add a little color. 

recipe adapted from bon appetit june '09

• reduced coconut milk

• 2 -  13 to 14 ounce cans unsweetened coconut milk

• cupcakes

• 2 cups all purpose flour

• 2 1/4 tsp baking powder

• 1/2 tsp salt

• 1 1/2 sticks unsalted room temperature butter

• 1 1/3 cups sugar

• 3 large eggs

• seeds scraped from 1 split vanilla bean OR 1 1/2 tsp vanilla extract

• 1 cup reduced coconut milk (see above) room temperature

• frosting

• 2 sticks unsalted butter room temperature

• 2 1/2 cups powdered sugar

• 1/3 cup reduced coconut milk (see above) room temperature

• seeds scraped from 1 split vanilla bean OR 1 1/2 tsp vanilla extract

• 1/8 tsp salt

• 1 1/2 cups sweetened flaked coconut lightly toasted (for garnish)

1. reduced coconut milk; bring coconut milk to a boil in large deep saucepan over medium-hight heat (coconut milk will boil high in pan). reduce heat to medium-low; boil until reduced to 1 1/2 cups, stirring occasionally , 25-30 minutes. remove from heat, cool completely. transfer to small bowl. cover; chill (coconut milk may settle as it cools. can be made ahead 2 days. keep chilled. 

2. cupcakes: position oven rack in the center of oven; preheat 350 degrees. line mini cupcake pan with paper liners. whisk flour, baking powder, and salt in medium bowl. using electric mixer, beat sugar; beat on medium-high speed until well blended, about 2 mins. add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down the sides of the bowl. beat in seeds from vanilla bean and remaining egg. add half of flour mixture; mix on low speed just until blended. scoop batter into the muffin cups so 3/4 full.

3. bake cupcakes until tops spring back when gently touched and tester inserted in center comes out clean, about 15 mins. transfer cupcakes in pans to rack; cool 10 minutes. carefully remove cupcakes from pans and cool completely on rack.

4. frosting: using electric mixer, beat butter in large bowl until smooth. add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. beat on medium-low speed until blended, scraping down the sides of the bowl, increase to medium-high heat and beat until light and fluffy. 

5. using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. sprinkle toasted coconut on top to garnish.

do ahead: can be made 1 day ahead stored in airtight containers, chill. bring to room temperature before serving.

reserve any leftover reduced coconut milk for lemon sandwich cookies. 

spicy kaffir lime leaf peanuts....

this recipe goes back to memorial day weekend when i felt compelled to make everything under the sun. my friends Taryn and Patrick were coming over for a backyard bbq and well it's good to have "snacks" ready upon arrival. when conducting my usual recipe research a "thai" theme became apparent in my selection. the extra day off allowed me further time to explore the daily farmer's market and a trip to "thai town" on hollywood blvd near western. lemon grass, kaffir lime leaves, coconut milk, peanuts and dried chilies. i love to get lost in grocery stores and today for just a few minutes i felt like i was back in thailand visiting my sister. 

kaffir lime leaves have a lovely citrus and slightly astringent flavor. typically used in thai curries but here they are fried and served crisp. look for them in the refrigerated section as the leaves are sold fresh for about a $1 in a plastic vacuum packed bag. 

the recipe calls for raw peanuts but i prefer to use raw red skinned peanuts. initially i thought the red skins would burn and be problematic but instead they added a great shiny  texture. 

recipe adapted from food and wine june '09 issue

• 1 cup canola or peanut oil, for frying

• 10 large kaffir lime leaves

• 8 small dried chilies

• 3 cups raw red skinned peanuts

• 1 tbsp coarse sea salt

• 4 large garlic cloves

feel free to modify the above quantities to your specified taste. i prefer this mixture really spicy but will modify depending on my guests' preferences. it's really important to cater to the likes and dislikes of your guests. it's often one of the first things i ask new acquaintances or friends coming over for the first time. 

1. in a large skillet, heat the oil. line a plate with paper towels. add the lime leaves and chilies to the skillet and fry until the chilies turn a deep red, about one minute. using a slotted spoon, transfer the lime leaves and chilies to the paper towels to drain.

2. line a large rimmed baking sheet with paper towels. add the peanuts to the skillet and stir fry over medium heat, about 10 mins. using a slotted spoon and transfer to baking sheet. transfer the peanuts to a large bowl and toss with the salt. 

3. add garlic to the skillet and fry over moderate heat until golden brown, about two mins. transfer with slotted spoon the garlic to the plate with lime leaves and chilies and pat dry. 

4. using your hands, finely crush the chilies over the peanuts. add the garlic and toss to combine. transfer peanuts to small bowls for snacking. 

weekend dining al fresco

shrimp and cotija enchiladas with salsa verde and crema mexicana

never really liked enchiladas or had a craving to make them...UNTIL the june '09 bon appetit issue arrived in my mailbox. for a good month the very appealing photo kept enticing me with it's mutli-layers of luscious green textures but couldn't help thinking the results would be disappointing. so when the ideal recipe hadn't presented itself for this weekend's discovery, the shrimp enchiladas seemed fitting. handmade whole wheat tortillas from TJ's were substituted for corn tortillas and queso fresco replaced the cotija cheese due to availability. i must say these are quite delicious.

adaptation of bon appetit June 2009 recipe

• 4 tbsp olive oil, divided

• 2 1/2 pounds tomatillos, husked and rinsed

• 4 large fresh poblano chilies, halved lengthwise, cored, seeded

• 1 jalapeno, halved, seeded

• 4 unpeeled garlic cloves

• 2 cups of coarsely chopped fresh cilantro plus extra for garnish

• 1 cup chopped green onions

• 1 1/4 cups chopped red onion, plus thinly sliced red onion rounds for garnish

• 48 uncooked medium shrimp, peeled, deveined (1 1/2 pounds)

• 2 tablespoons fresh oregano

• 1 tsp ground cumin

• 12 6 inch handmade whole wheat tortillas

• 12 ounces fresh crumbled cotija or queso fresco or feta

• 2 cups grated pepper jack cheese

1. preheat broiler. line large rimmed baking sheet with foil. brush lightly with 1 tbsp of oil. arrange tomatillos, poblano chilies and jalapeno cut side down and garlic cloves on prepared baking sheet. broil until tomatillos and chilies begin to soften and blacken in a couple spots, watching closely to prevent burning, about 10 mins. do not turn. remove from oven and let cool until able to handle about 15 minutes. 

2. transfer tomatillos and jalapeno to processor. peel garlic and add to processor. coarsely chop chilies. add 1/3 cup chopped chilies to processor. reserve remaining chilies for the enchilada filling. add 2 cups of cilantro and 1 cup of green onions to processor. pulse until coarse puree forms. season salsa verde with salt and pepper. transfer 1 1/2 cups of salsa to shallow bowl.

3. heat 2 tbsp of oil in large nonstick skillet over medium-high heat. add chopped red onion and saute until slightly softened about 2 mins. sprinkle shrimp with salt and pepper. add shimp, oregano, cumin, and remaining chopped chilies to skillet; saute just until shrimp is almost opaque but not completely cooked through, tossing often, 3 to 3 1/2 minutes. remove shrimp from heat.

4. preheat oven 350 degrees. brush 15 x 10 x 2 inch glass baking dish with remaining 1 tbsp of oil. spread 1/2 cup of salsa verde from processor in bottom of dish. stack tortillas, wrap in damp paper towels and place on plate. microwave tortillas on high until soft and pliable, 1 to 1 1/2 minutes.

5. working with 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly. transfer to prepared baking dish. place 4 shrimp and some onion-chili filling, top with queso fresco and pepper jack cheese. roll up tortilla, enclosing the filling and place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chili mixture and cheese. spread two cups of salsa verde from processor over enchiladas.Cover with grated pepper jack cheese.

6. bake enchiladas just until heated through and cheese melts about 20 minutes. using spatula, transfer 2 enchiladas to each plate. Spoon any remaining salsa verde over; sprinkle remaining cheese. drizzle with crema and garnish with red onion slices and additional chopped cilantro.

chickpea masala....

i am always in search of vegetarian dishes to prepare for my friends, Jigisha and Yin. this recipe is intended to be a sandwich and served with a chutney, but i prefer just serving just the chickpeas. for the past two weekends, i've made three different variations and discovered i prefer to leave the chickpeas whole and not smash them as originally instructed and exceeding the directed amount of water produces soupy results. so much flavor packed into 5 simple ingredients. this dish is healthy and helpful on the wallet.

recipe adapted from saveur 

• 1 can garbanzo beans

• 1 red onion, halved lengthwise and thinly sliced

• 2 tsp madras curry powder

• 6 sprigs coarsely chopped cilantro

• 2 cloves garlic, smashed

• 1 1/2 cups water

• 2 tsp coconut oil

• salt/pepper

1. heat 2 tsp coconut oil 4-quart saucepan over medium-high heat. add sliced onions, 2 tsp of curry powder, salt/pepper and cook, stirring occasionally, until onions soften, 15 minutes.

2. add garlic, cilantro and water, bring to boil over high heat; reduce heat to medium and cook partially covered until chickpeas soften about 1 hour until liquid reduces. 

there are so many different serving suggestions including; serving over white rice, as a condiment for hotdogs or brats, dip, or enjoy them just as they are. 

brewsky sangria.....recipe note

i discovered a week later that not all things are created equal....particularly lemons. my friend Dogan had a 30th birthday party and I was excited to share the brewsky sangria at his party. to my dismay i noticed that this batch was very pulpy and i did not like the results nearly as well. SO if you don't like pulp then you MUST strain the lemon juice before combining with pear puree. 

additionally, i've only ever used "ya pears" which you can get at thai grocery stores. the best way to describe the flavor of  "ya pears" is that they are often referred to a chinese white pear. taste like a mixture of a rose and pineapple. refreshing, light and crisp. 

brewsky sangria

summer..summer...summertime!

last summer it was cherry mojitos...

this summer hello brewsky sangria....

• 2 bartlett pears, peeled and chopped

• 1 cup plus 2 tbsp fresh lemon juice

• 4 12-ounce bottles larger, chilled (recommend TJ's Bohemian lager)

• 1 cup triple sec

• ice

• 2 bosc pears, sliced for garnish

1. in a food processor, combine the bartlett pears with 2 tbsp of the lemon juice

and process to puree

2. slowly pour the beer into a pitcher. stir in the remaining lemon juice, triple sec and the pear puree. 

3. fill pint glasses halfway with ice, add the sangria and garnish with bosc pear slices

4. bottoms up

mango-radicchio caprese with basil vinaigrette

sunshine on a plate. my new favorite recipe. leftovers for breakfast. can't wait to share.

mango-radicchio caprese with basil vinaigrette

bon appétit may 2008

• 1/3 cup chopped fresh basil, plus 8 whole large basil leaves

• 3 tbsp extra virgin olive oil

• 2 tbsp white balsamic vinegar

1. puree first three ingredients in food processor or blender

• 8 radicchio leaves (thick ends trimmed)

• 2 mangoes, peeled, halved and thinly sliced

• 8 1/4 inch-thick slices of fresh mozzarella

2. using radicchio leaves as lettuce cups, layer each cup with couple slices of mango, mozzarella and basil leaf.

3. drizzle a small spoonful of the basil vinaigrette over each radicchio cup

4. enjoy

purple potato medley salad

they say everything is better with bacon and i learned from a dear friend long ago it works well in potato salad. for the past year i've loved the potato medley at TJ's, which consists of these vibrant, gorgeous purple potatoes. it seemed only perfect to create a potato salad combining both ingredients. i don't love mayo so often i thin it out with olive oil, citrus, fresh herbs and vinegar. 

memorial day weekend...potato salad 

* key creation

• 2 lbs potato medley (purple, yukon gold and red) 

• 3 hard boiled eggs

• 4 slices applewood smoked bacon (crumbled)

• 1/4 cup purple basil leaves (chopped)

• 1/2  tsp green peppercorns (smash up with flat side of knife)

• 2 tbsp wasabi mayonaise

• 3 tbsp of apple cider vinegar

• 1 large shallot diced

• 1 small red thai chili

• salt/pepper

• 1/4 cup olive oil

• 1 green onion stalk finely sliced

1. cut potatoes into large 1" inch pieces with the skins on. boil potatoes until fork tender

2. pan fry bacon until well done and set aside

3. boil eggs until hard boiled about 10 mins and set aside

4. whisk mayo, apple cider vinegar and olive oil until creamy

5. add diced shallots, chilis, peppercorn paste to dressing

6. in large bowl pour dressing over the potatoes, add bacon, basil and eggs and toss lightly 

7. season with salt and pepper to desired taste

8. sprinkle green onions on top to garnish

topanga canyon brunch....blueberry muffins

having been born and raised in maine, I have a love hate relationship with blueberries. one can't be from maine and not love blueberries. as a child my favorite book was the 1948 classic blueberries for sal and one morning in maine. so every time i see a recipe with blueberries i'm secretly drawn to find that perfect blueberry recipe that too becomes my literary classic. after mulling over this next recipe for about a month, i was finally inspired by a brunch invite to my dear friend's new topanga canyon treehouse. my preference is always a streusel topping for my baked goods and I was certain that a lemon sugar topping would fail to deliver satisfying results.... i was wrong. i LOVED the lemony-sugar, crunchy coating! 

"cook's illustrated" may/june 2009 - recipe source

lemon sugar topping:

stir together sugar and lemon zest and set aside.

• 1/3 cup (2 1/3 ounces) sugar

• 1 1/2 tsp finely grated lemon zest

streusel topping:

stir together next four ingredients and drizzle 5 tbsp of warm melted unsalted butter and toss with fork.

• 3 tbsp granulated sugar

• 3 tbsp brown sugar

• pinch table salt

• 1/2 cup plus 3 tbsp flour

muffins:

• 2 cups (about 10 ounces) fresh blueberries

• 1 1/8 cups (8 ounces) plus 1 tsp

• 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour

• 2 1/2 tsp baking powder

• 1 tsp table salt

• 2 large eggs

• 4 tbsp (1/2 stick) unsalted butter, melted and cooled slightly

• 1/4 cup vegetable oil

• 1 cup buttermilk

• 1 1/2 tsp vanilla extract

directions for the muffins:

1. adjust the over rack to upper middle position and heat oven to 425 degrees. spray standard muffin tin with nonstick cooking spray.

bring one cup of blueberries and 1 tsp of sugar to simmer in small saucepan over medium heat. cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture has thickened and reduces to 1/4 cup. transfer to small bowl and cool to room temperature, 10-15 minutes.

2. whisk flour, baking powder, and salt together in large bowl. whisk remaining 1 1/8 cups of sugar and eggs together in medium bowl until thick and homogeneous, about 45 secs. slowly whisk in butter and oil until combined. whisk in buttermilk and vanilla until combined. using rubber spatula, fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened. (batter will be very lumpy with few spots of dry flour, do not over mix.

3, using an ice cream scoop divide batter equally into 9 large muffin holders, batter should completely fill cups and mound slightly. Spoon tsp of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using a figure-eight motion. Sprinkle lemon sugar or streusel topping over the top. 

4. bake until muffin tops are golden and just firm, 17-19 minutes. Cool muffins in tin for 5 minutes and finish cooling 

the beginning.....5.19.09

this blog is the beginning of a new and exciting journey chronicling my culinary adventures. much of my time is consumed seeking out interesting and inspiring recipes. cooking is therapy for my soul and there is nothing more satisfying than cooking for friends and family. this blog is dedicated to them.

a co-worker friend of mine introduced me to the deliciously thick and nutritious Fage yogurt and I can't get enough of it. at first I enjoyed it with just honey and then one day remembering my Nana and how she always had Grape-nuts in the house when we visited, it occurred to me that the combination of crunch, sweet and creamy-ness could quite possibly be heaven....and it WAS!

Yogurt Heaven

• 1 cup Fage 0% (pronounced fa-yeh)

• 1/3 cup Grape-nuts

• 3 tbsp of brown sugar or honey (or to desired taste)

• Sprinkle Grape-nuts over yogurt and top with brown sugar or honey

• ENJOY!

http://fageusa.com