Vegetable Quiche

From Dr. Andrew Weil-the wonderful integrative medicine doctor. I have varied this recipe with many different vegetables and cheeses and it is always wonderful. I love the potato crust-I slice them thinly on my mandoline.
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Fresh Fig Cake with Honey Cream Cheese Frosting

From the wonderful Melissa Clark of the NY Times. I used a fig butter from Trader’s Joes and it was delicious. I made this in a 10″ springform pan but you could also bake it in two 9″ cake pans. I only made a half recipe of the frosting as I did not split the cake horizontally and just frosted the top.

FOR THE CAKE:
Butter, for greasing the pan
3 cups/384 grams all-purpose flour, more for flouring the pan
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
¾ teaspoon baking soda
½ teaspoon fine sea salt
1 ½ cups/300 grams granulated sugar
4 large eggs
¾ cup extra-virgin olive oil
2 tablespoons buttermilk or plain yogurt
¾ cup/116 grams chopped fresh figs (3 to 4 figs)
¾ cup/225 grams fig jam
¾ cup/85 grams chopped pecans or walnuts
FOR THE FROSTING AND TOPPING:
12 tablespoons/180 grams unsalted butter (1 1/2 sticks), softened
2 cups/16 ounces/454 grams cream cheese, softened
¼ teaspoon fine sea salt
3 tablespoons/60 grams honey
1 teaspoon vanilla extract
3 ⅔ cups/450 grams confectioners’ sugar
1 cup sliced fresh figs (about 5 figs)

Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners’ sugar.
To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don’t need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.

Salted Peanut Butter Pretzel Chocolate Chip Cookie

This recipe is from America’s Test Kitchen’s latest email. Once you have prepped all of the ingredients, the cookie dough comes together quickly. You cannot go wrong with this cookie-it is full of wonderful tastes and textures!

1 ¼ cups (6 1/4 ounces) all-purpose flour
1 cup (3 ounces) quick oats
1 teaspoon baking soda
¼ teaspoon salt
12 tablespoons unsalted butter, softened
1 ¼ cups packed (8 3/4 ounces) light brown sugar
⅔ cup crunchy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips
1 ½ ounces pretzel sticks, coarsely crushed (2/3 cup)
Flake sea salt
FROM OUR SHOP

FROM OUR SPONSORS

These hearty cookies have something for everyone—they’re chewy, crunchy, salty, and sweet.
1. Combine flour, oats, baking soda, and salt in bowl. Using stand mixer fitted with paddle, beat butter and sugar on medium speed until smooth, about 1 minute. Add peanut butter, egg, and vanilla and mix until fully incorporated, about 30 seconds, scraping down bowl as needed.
2. Reduce speed to low and slowly add flour mixture; continue to mix until just combined. Add chocolate chips and pretzels and mix until just incorporated. Cover with plastic wrap and refrigerate until firm, about 1 hour.
3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with 2 tablespoons chilled dough at a time, roll into 1 1/2-inch balls and space them evenly on prepared sheets, 12 per sheet. Press each ball to 3/4-inch thickness using bottom of greased dry measuring cup.
4. Bake until puffed and cracks just form on top, 11 to 13 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Sprinkle cookies with sea salt, then transfer to wire rack. Let cookies cool completely before serving.

Corn Risotto

From the NY Times. Our corn in CO is almost gone so I had to make this at least once this season! Making the corn stock from the cobs is so easy and adds great flavor. I love fresh marjoram on my corn risotto but my husband prefers basil so I garnish them separately. I am not sure that the softly whipped cream is necessary but it adds to the beauty and texture! I did not have a leek so I used shallots.


FOR THE CORN STOCK (OPTIONAL, YOU MAY USE CHICKEN STOCK):
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns
FOR THE RISOTTO:
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
¼ teaspoon black pepper
1 cup arborio rice
½ cup dry white wine
6 cups hot corn stock or chicken stock
1 ½ cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
¼ cup heavy cream
2 tablespoons minced chives (optional)

FOR THE STOCK:
Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.
FOR THE RISOTTO:
Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
Pour in wine and cook, stirring, until it has all been absorbed, about 2 minutes.
Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.

Creamy Hummus

I buy my chickpeas (skinless is the key to hummus that is creamy and silky) from maureenaboodmarket. They are a little pricey but it beats taking the time to boil the chickpeas with baking soda and skinning g them. Maureen has a wonderful cookbook called Rose Water And Orange Blossoms that has wonderful Lebanese recipes. This is her recipe for hummus from the book by far the best hummus recipe I have ever made. I use Soom Tahini but I have heard that Trader Joe’s has a great tahini.

1 c. dried chickpeas
Cover with 6″ of water. Bring to a boil. Skim the froth from the top as it boils, when clear, add
1 small yellow onion, peeled and quartered
1 t. kosher salt
1 bay leaf
Cover and bring to a boil, simmer for 90 minutes, staying close by so it doesn’t boil over. Uncover and simmer 90 minutes on medium low heat. Add more water if it gets low.
Reserve 1 cup of cooking liquid and drain chickpeas, discarding onion and bay leaf.
1 garlic clove, minced
1/2 c. tahini, well stirred
1/2 t. kosher salt
juice of 1 lemon
1/2 to 1 c. chickpea cooking liquid, as needed, or cold water

In the bowl of the food processor, puree the chickpeas and garlic until a thick paste forms. Slowly add the tahini, salt and lemon juice. Add the cooled cup of water as needed until very smooth and light.Taste and add more salt and lemon if needed. Place in a bowl and refrigerate up to one week. Serve at room temperature, bringing out 30 minutes before needed.

Granola Bark

From the new Tartine All Day cookbook. This is my latest favorite cookbook and it is chock full of wonderful recipes! The bark is good for snacking and the crumbs are perfect for ice cream!

1½ teaspoons Ground Cinnamon
3 cups Rolled Oats, not quick-cooking
1¼ cups Almonds, chopped
1¼ cups Shredded Coconut, unsweetened
½ cup Flax or Chia Seeds, whole or ground
¼ cup Sesame Seeds
½ cup Almond or Hazelnut Flour
½ cup Maple Syrup or Honey, or ¼ cup of each
½ cup Coconut Sugar
¼ cup Water
1 teaspoon Vanilla Extract
½ teaspoon Sea Salt
⅓ cup Olive or Vegetable Oil
1 Large Egg White, whisked until frothy

Combine the cinnamon, oats, almonds, coconut, flax or chia seeds, sesame seeds and almond flour or hazelnut flour in a large bowl.
Preheat the oven to 325°F. Line a 13 x 18 inch rimmed baking sheet with parchment paper or a silicone mat.
Combine the maple syrup or honey (or a mix of both), coconut sugar, water, vanilla and salt in a small saucepan and bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat and let cool to warm room temperature.
Add the olive oil and egg white to the cooled syrup mixture and whisk to incorporate. Pour over the oats mixture and mix well.
Spread the mixture evenly across the prepared baking sheet. Using another same-size baking sheet or the bottom of a pot, press the mixture down firmly to compact it before baking.
Bake for 45 minutes or longer, until dark golden brown, rotating the sheet after about 15 minutes to promote even browning. While the granola bakes, open the oven door a couple of times to release steam.
Set the baking sheet on a cooling rack until the surface of the granola is crisp. Leave the oven on. If the surface is still tacky to the touch once it has cooled, return the pan to the oven and continue baking for another 10 to 15 minutes, checking every 5 minutes. Don’t let the bark get too dark, or it’ll taste bitter.
Once cool, break the bark into pieces and store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.

Chocolate Cake with Mocha Frosting

From the Barefoot Contessa (Ina Garten)-another fabulous recipe. The cake is so light and the frosting is so delicious! Very easy to make and a perfect chocolate cake!

12 tablespoons (1½ sticks) unsalted butter, at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
3 extra-large eggs, at room temperature
1¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt2/3 cup hottest tap water
2/3 cup unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
2/3 cup half-and-half

Preheat the oven to 350 degrees. Grease a 9 × 13 × 2-inch baking pan. Line with parchment paper, then grease and flour the pan.

Place the butter and sugar in the bowl of an electric mixer -fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.

Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the mocha frosting. Cut in squares and serve.

Mocha Frosting (Frosts one 9 x 13-inch Cake)
12 ounces bittersweet chocolate, such as Lindt, ¼-inch-chopped
3 tablespoons unsalted butter, diced, at room temperature
2 teaspoons instant espresso powder
1¼ cups heavy cream
1 tablespoon Kahlúa
1 teaspoon pure vanilla extract

Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn’t melted, microwave the mixture for 15 seconds.) Stir in the Kahlúa and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.

Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Note: I beat my frosting for at least 1-2 minutes-watching it very carefully! Spread on the cake immediately with a metal spatula.

Loca’s Pork Green Chile

From Denver’s Work+Class restaurant, this is the best green chile recipe I have ever made! I skinned and seeded all of the peppers as there was no way I would be able to eat it with the heat from all of the chilies. The poblano peppers add so much depth to the recipe, both in flavor and texture.

10 fresh New Mexico or Anaheim green chiles, or 1 lb. thawed frozen New Mexico green chiles
5 poblano chiles
2 jalapeño chiles
6 medium tomatillos, husked and rinsed well in warm water, then dried
1 large white onion, halved and peeled
About 6 tbsp. canola oil, divided
3 pounds pork shoulder, cut into 1/2-in. cubes
6 garlic cloves, gently smashed and peeled
1 tablespoon ground cumin
1 tablespoon coriander
1 tablespoon minced fresh oregano leaves
About 1 tbsp. kosher salt, divided
1/2 teaspoon freshly ground pepper
2 qts. low-sodium or homemade chicken stock
1 bunch fresh cilantro with stems
6 fresh epazote leaves* (optional)
For topping:
2/3 cup each crumbled fresh goat cheese or queso fresco
very thinly sliced red radishes
toasted salted pumpkin seeds (pepitas)
chopped cilantro
Warm corn tortillas

Preheat a grill to medium heat (350° to 400°). Put chiles, tomatillos, and onion in a very large bowl. Drizzle with about 3 tbsp. oil and turn to coat well. Grill vegetables, covered, turning as needed, until softened and charred in spots, about 12 minutes. Let cool.
Meanwhile, heat 3 tbsp. oil in a 6- to 8-qt. pot over medium-high heat. In three or four batches, brown pork pieces until golden brown, adding more oil as needed, 20 to 30 minutes. Transfer pork with a slotted spoon to a bowl.
Stem chiles, but don’t peel or seed them **I highly recommend seeding them and peeling them as much as you can
Return pot to medium heat, add garlic, and cook until pale brown, about 2 minutes. Stir in cumin, coriander, oregano, 1 tsp. salt, and the pepper; let sizzle 1 minute. Stir in grilled vegetables and cook, uncovered and stirring occasion­ally, 5 to 8 minutes to blend flavors.
Add stock, cover pot, and bring to a boil; then reduce heat to maintain a simmer. Simmer 20 minutes, covered.
In batches, blend vegetables with their liquid, the cilantro, and epazote (if using) until almost smooth. Fill blender no more than half-full and cover blender top with a towel, since hot liquids can spurt up.
Pour green chile sauce back into pot, add pork, and simmer, covered, over low heat until pork is very tender, about 1 hour. Season with 2 tsp. salt, plus more to taste.
Ladle into bowls and top with goat cheese, radishes, pepitas, and chopped cilantro. Serve with tortillas.

Street Corn Pasta

From A Cozy Kitchen’s blog, called Creamy Elote pasta-a wonderful recipe for summer corn!
IMG_1942.jpg

4 tablespoons unsalted butter
3 ears of corn, husks and silk removed
1 shallot, minced
2 garlic cloves, minced
1/4 teaspoon ground cayenne
Salt
3/4 cup heavy cream
1 pound pasta (I used spaghetti)
3/4 cup reserved pasta water
4 tablespoons crumbled cotija cheese, plus more as garnish
Juice from 1 lime
1 bunch of cilantro, stems removed, minced
To a medium to large skillet or Dutch oven, set over medium heat, add the butter. When melted, add the corn kernels, shallot and garlic. Cook until the shallot has softened, about 2 to 3 minutes. Add the cayenne, salt and heavy cream; cover the pot to cook for about 5 to 6 minutes.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook until al dente (mine took about 8 to 9 minutes). Scoop out about 1 cup of pasta water and set it aside. Drain the pasta and set aside.
To the corn mixture, add 3/4 cup reserved pasta water, juice from 1 lime and mix. Cook until warmed, about 1 minute. Add the pasta, the crumbled cotija cheese and toss until combined. If you need to, add a bit more pasta water or cream. Give it a taste and adjust the salt to your liking (it should be ok!).
Divide amongst bowls or plates and garnish with a bit more cotija cheese and some leaves of cilantro.

Pasta with Pesto, Peas and Chicken

I like all of the flavors in this pasta-it is good hot, cold or room temperature. I use the pesto recipe from my August 10, 2015 recipe. You can use leftover chicken from a roast chicken dinner or buy a rotisserie chicken from the market. I think you could use any pasta but I chose small bowtie pasta as it is similar to the size of the shredded chicken.

1 recipe pesto, see above link
1 c. frozen peas
2 c. bowtie pasta
reserved pasta water
2 c. shredded chicken

Cook the pasta til al dente, add frozen peas for 20 seconds. Reserve about 1 c. of pasta water. Drain pasta and peas. Thin the pesto out with 1/2 c. of pasta water. Add pasta, peas and chicken. Season to taste.