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I am on a Cilantro kick at the moment and I can't decide if that is because of Cinco De Mayo or what. So until my fascination with this great fresh tasting herb passes you may just have to learn a new appreciation for its versatility. This recipe was inspired by one from Gourmet magazine I wrote down ages ago and have been making my own variations ever since. It is quick and surprisingly simple despite what might look like a lot of ingredients. This is a perfect recipe if you are craving Thai food.
Aromatic Noodles
with an Asian inspired peanut sauce
Ingredients:
12 oz. Soba noodles (whole wheat angel hair would work too)
2 c. broccoli florets
2 c. snow peas
2 c. sugar peas
2 whole green onions
2-4 garlic cloves finely chopped
½ c. bean sprouts
½ c. all natural creamy peanut butter
½ c. unsalted peanuts
¼ c. low sodium soy sauce
2 tbl rice wine vinegar
2 tbl fresh lime juice (about two small limes)
2 tbl organic raw sugar (brown sugar or agave syrup would also work)
Fresh ginger peeled and finely grated
Small bunch of fresh cilantro roughly chopped
Drizzle of toasted sesame oil (you could also use extra virgin olive oil)
Directions:
1. Cook the noodles in a large pot of water according to the directions on the package. Drain and rinse with cool water.
2. While the noodles are cooking steam the broccoli florets until vivid green about 3 min. Then add the peas and continue to steam all the veggies for about 2 more min until peas are bright green and tender.
3. Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Pour them into a bowl and let cool.
4. The make the base for the sauce drizzle the pan with a small amount of toasted sesame oil and gently sauté the garlic, green onion, and ginger for just a few minutes until fragrant. Add the soy sauce, sugar, vinegar, lime juice, and peanut butter. Heat through stirring continuously; if it is too thick add a few tablespoons of hot water.
5. Right before serving toss the noodles with about ½ the peanut sauce and a small amount of the chopped cilantro. Top with steamed veggies, raw bean sprouts, and roasted peanuts (they can be whole or slightly chopped). Drizzle with remaining sauce and garnish with the remaining cilantro (to taste).
Notes:
This is a really great dish as is but you can also add chilies to it for a little kick. Just add a seeded, chopped chili of whatever heat you like to the pan while sautéing the garlic in step 4. You could also used red pepper flakes for a quick addition. You could also make more sauce (or save any you have left over) for a few days in the fridge if you wanted to try it with chicken sate or on more noodles later in the week for a quick lunch.
Showing posts with label Whole Grains. Show all posts
Showing posts with label Whole Grains. Show all posts
Tuesday, May 5, 2009
Monday, April 20, 2009
Pecan Pie made by Girls from California
My Dad's family is from the Deep South, Louisiana and Mississippi mostly. My Mom's family is from Out West, California and Utah mostly. Of course growing up my family moved all over the world so we are not really from any one place in particular. This diverse background made for some very interesting dinner table and holiday "staples" at my house. My Dad who is a great cook in his own rite can make some mean Gumbo and Red Beans and Rice. However, over the years it seems my Mom did most of the cooking even when it came to the Southern favorites. She would use the River Roads cookbooks and put her own twist (often a lot less butter and bacon fat) on the cuisine of the south my family loved so much.
Pecan Pie is one such favorite. Holidays at my house are not complete without pecan pie. Now my mother is of the opinion that "traditional" pecan pie is often sickeningly sweet and the ratio of goop to nuts is simply unacceptable. Therefore she often doubled the nuts used and split the goop between two pie shells. What she ended up with was more of a pecan tart with just enough goop to hold everything together which was a little less cloyingly sweet. Now this may enrage some of the traditionalists out there who love their pecan pie with lost of sweet smooth filling and just a crust of pecans caramelized on top. This recipe, call it an interpretation of a classic, is simply not for you.
I of course make even more changes to the family recipe by serving it with a whole wheat crust, not using any Karo Syrup, and mixing in two other types of nuts. I of course love this version of a classic any time day or night, warm or cold, alamode or solo, especially with a cup of coffee or tea. (Yogi Tea's Tahitian Vanilla Hazelnut is especially good at night before bed because it does not have any caffeine).
Whole Wheat Pastry Crust
Ingredients:
1 ½ c. whole wheat pastry flour
1 stick chilled unsalted butter
1 large egg yolk *reserve the white for filling
3 tbl ice water
1 tbl honey *You could also use agave or maple syrup
½ tsp salt
*optional dash of cinnamon
Directions:
1. Mix Dry ingredients in a food processor. Cut the chilled butter into small cubes or slices and add to the processor hit pulse a few times until the dough resembles small pebbles and sand.
2. Whisk the egg yolk, honey and ice water in small bow.
3. Add wet mix to the processor and combine until moist clumps form, if it looks to dry or add a little more ice water a few spoonfuls at a time.
3. Roll the dough into ball and then flatten into disk, wrap in plastic and chill for about 1 hour. This crust can be made up to 2 days in advance just keep it refrigerated and when you want to use it let the dough soften slightly at room temperature before you roll it out.
4. Roll out crust dough on lightly floured surface until it is about 13-inches around, if the dough is sticky or hard to work with rub with flour and chill a little longer.
5. Fold the circle of dough in half, and half again to transfer to 9-inch-diameter glass pie dish (unfold). Trim dough and crimp using fingers or a fork to form a high-standing rim.
6. Freeze crust until firm (about 20 minutes)
You can also prebake this pastry crust if you like, and it works with so many recipes not just pie (think quiche). If prebaking :
Prick bottom of crust with fork a few times to prevent bubbling.Bake at 450º for eight minutes or until edges are golden, remove, cool, fill, and bake according to filling recipe.
My Personalized Pecan Pie Filling
Ingredients:
1 1/2 c. pecan halves
1 c. finely chopped almonds and walnuts
3/4 c. pure maple syrup
1/3 c. packed brown sugar
1/4 c. agave syrup
1/2 stick unsalted butter
3 eggs *plus I use the one white from above
1 tsp vanilla extract
1/2 tsp salt
*Optional sometimes I like a darker flavor and I add 1 tbl of black molasses.
* I have also been known to throw a little bourbon in the syrup mixture when it's on the stove, just let it bubble a minute and it should lose any alcoholic bite.
Directions:
Preheat oven to 350º.
1. Over medium heat combine syrups, sugar and butter in a saucepan stirring until sugar dissolves and mixture bubbles. Remove from heat and let cool until lukewarm.
2. If using whole almond and walnuts (you could also use more pecans or another nut combination of your choice) combine nuts in food processor and pulse until the mixture resembles tiny pebbles.
3. Whisk eggs, vanilla and salt in a bowl to combine and gradually add the cooled syrup mixture.
4. Remove the pie crust from the freezer and fill with finely chopped nut mixture, layering the pecan half's on top. Pour filling over nuts; don't be afraid to use it all!
5. Bake pie until filling is slightly puffed around edges and center is set, about 40-60 minutes. Ovens can vary a lot so check on the pie every now and again to make sure your crust is not burning or the nuts are not getting to dark, if you think your are getting to much color you can tent the pie with a little foil. Allow pie to cool before you cut it, if you like yours warm (I know I do) you can throw it in the microwave for 15 seconds before serving.
Pecan Pie is one such favorite. Holidays at my house are not complete without pecan pie. Now my mother is of the opinion that "traditional" pecan pie is often sickeningly sweet and the ratio of goop to nuts is simply unacceptable. Therefore she often doubled the nuts used and split the goop between two pie shells. What she ended up with was more of a pecan tart with just enough goop to hold everything together which was a little less cloyingly sweet. Now this may enrage some of the traditionalists out there who love their pecan pie with lost of sweet smooth filling and just a crust of pecans caramelized on top. This recipe, call it an interpretation of a classic, is simply not for you.
I of course make even more changes to the family recipe by serving it with a whole wheat crust, not using any Karo Syrup, and mixing in two other types of nuts. I of course love this version of a classic any time day or night, warm or cold, alamode or solo, especially with a cup of coffee or tea. (Yogi Tea's Tahitian Vanilla Hazelnut is especially good at night before bed because it does not have any caffeine).
Whole Wheat Pastry Crust
Ingredients:
1 ½ c. whole wheat pastry flour
1 stick chilled unsalted butter
1 large egg yolk *reserve the white for filling
3 tbl ice water
1 tbl honey *You could also use agave or maple syrup
½ tsp salt
*optional dash of cinnamon
Directions:
1. Mix Dry ingredients in a food processor. Cut the chilled butter into small cubes or slices and add to the processor hit pulse a few times until the dough resembles small pebbles and sand.
2. Whisk the egg yolk, honey and ice water in small bow.
3. Add wet mix to the processor and combine until moist clumps form, if it looks to dry or add a little more ice water a few spoonfuls at a time.
3. Roll the dough into ball and then flatten into disk, wrap in plastic and chill for about 1 hour. This crust can be made up to 2 days in advance just keep it refrigerated and when you want to use it let the dough soften slightly at room temperature before you roll it out.
4. Roll out crust dough on lightly floured surface until it is about 13-inches around, if the dough is sticky or hard to work with rub with flour and chill a little longer.
5. Fold the circle of dough in half, and half again to transfer to 9-inch-diameter glass pie dish (unfold). Trim dough and crimp using fingers or a fork to form a high-standing rim.
6. Freeze crust until firm (about 20 minutes)
You can also prebake this pastry crust if you like, and it works with so many recipes not just pie (think quiche). If prebaking :
Prick bottom of crust with fork a few times to prevent bubbling.Bake at 450º for eight minutes or until edges are golden, remove, cool, fill, and bake according to filling recipe.
My Personalized Pecan Pie Filling
Ingredients:
1 1/2 c. pecan halves
1 c. finely chopped almonds and walnuts
3/4 c. pure maple syrup
1/3 c. packed brown sugar
1/4 c. agave syrup
1/2 stick unsalted butter
3 eggs *plus I use the one white from above
1 tsp vanilla extract
1/2 tsp salt
*Optional sometimes I like a darker flavor and I add 1 tbl of black molasses.
* I have also been known to throw a little bourbon in the syrup mixture when it's on the stove, just let it bubble a minute and it should lose any alcoholic bite.
Directions:
Preheat oven to 350º.
1. Over medium heat combine syrups, sugar and butter in a saucepan stirring until sugar dissolves and mixture bubbles. Remove from heat and let cool until lukewarm.
2. If using whole almond and walnuts (you could also use more pecans or another nut combination of your choice) combine nuts in food processor and pulse until the mixture resembles tiny pebbles.
3. Whisk eggs, vanilla and salt in a bowl to combine and gradually add the cooled syrup mixture.
4. Remove the pie crust from the freezer and fill with finely chopped nut mixture, layering the pecan half's on top. Pour filling over nuts; don't be afraid to use it all!
5. Bake pie until filling is slightly puffed around edges and center is set, about 40-60 minutes. Ovens can vary a lot so check on the pie every now and again to make sure your crust is not burning or the nuts are not getting to dark, if you think your are getting to much color you can tent the pie with a little foil. Allow pie to cool before you cut it, if you like yours warm (I know I do) you can throw it in the microwave for 15 seconds before serving.
Sunday, April 12, 2009
Whole Wheat Matzo Cookies
I have been seeing a lot of variations of this recipe flying around the Internet and I have to say it is my favorite use of the whole wheat Matzo crackers I get at Whole Foods. I love to celebrate the beauty of culture and diversity through food and these Matzo cookies are simple and fantastic. They would be a welcome addition to any Passover party or a great addition to a bowl of ice cream any time of year! Please share your favorite versions in the comments section!
Matzo Cookies
Ingredients:
Whole Wheat Matzo Crackers
1 stick of butter
1 c. brown sugar
½ c. chopped nuts *I like almonds and walnuts but any mix works well
3 tbl peanut butter *I also like to use almond butter
6-8 ounces semi sweet chocolate chips *You can also use dark bar chocolate
1 tsp pure vanilla extract
sea salt for sprinkling
Directions:
1. Lay a single layer of Matzo crackers on a paper lined baking sheet
2. Preheat oven to 350°
3. Melt the butter over low heat and slowly add the sugar until it dissolves and the mixture bubbles, stir regularly, and let bubble for 3 minutes.
4. Remove mixture from heat and add the vanilla
5. Quickly before the mixture sets spread the caramel over the matzo crackers
6. Melt chocolate in a double boiler with nut butter
7. Place crackers in the oven for 5-10 min or until the caramel is mostly smooth but be sure to watch the edges of the crackers for burning, you can always turn the oven down a little.
8. Remove the crackers and drizzle with the chocolate and nut butter mixture; sprinkle with chopped nuts and a little sea salt
9. Let cool completely and break into chucks.
Notes:
These would be amazing with toffee bits or several types of chocolate drizzles. Serve them stacked on a plate with fresh fruit or alongside some amazing ice cream. (The pictures are with the home made rocky road ice cream I made a week ago.)
Matzo Cookies
Ingredients:
Whole Wheat Matzo Crackers
1 stick of butter
1 c. brown sugar
½ c. chopped nuts *I like almonds and walnuts but any mix works well
3 tbl peanut butter *I also like to use almond butter
6-8 ounces semi sweet chocolate chips *You can also use dark bar chocolate
1 tsp pure vanilla extract
sea salt for sprinkling
Directions:
1. Lay a single layer of Matzo crackers on a paper lined baking sheet
2. Preheat oven to 350°
3. Melt the butter over low heat and slowly add the sugar until it dissolves and the mixture bubbles, stir regularly, and let bubble for 3 minutes.
4. Remove mixture from heat and add the vanilla
5. Quickly before the mixture sets spread the caramel over the matzo crackers
6. Melt chocolate in a double boiler with nut butter
7. Place crackers in the oven for 5-10 min or until the caramel is mostly smooth but be sure to watch the edges of the crackers for burning, you can always turn the oven down a little.
8. Remove the crackers and drizzle with the chocolate and nut butter mixture; sprinkle with chopped nuts and a little sea salt
9. Let cool completely and break into chucks.
Notes:
These would be amazing with toffee bits or several types of chocolate drizzles. Serve them stacked on a plate with fresh fruit or alongside some amazing ice cream. (The pictures are with the home made rocky road ice cream I made a week ago.)
Honey Whole Grain Memories
Growing up my mother would grind her own wheat, I remember the sound of the grinder in the pantry as she made a rich whole wheat flour that she would use to bake bread. I remember watching the dough bubble and expand; I never knew how lucky I was to grow up in a house where my mom baked bread. Those memories are really something special and the smell of the house and the sight of the seven kids in the kitchen; that is what family was really all about for me growing up. My mom made big batches of whole wheat bread slightly sweetened with honey, she would make pizza, cinnamon rolls, beignets, and sandwich loafs. I am almost sure there was never an occasion where the first loaf out of the oven was not gone before the other loafs were finished baking. This recipe is based on the one she used just scaled down a bit and tweaked to include some of my favorite flours. It produces a lovely golden loaf that has the perfect balance of sweet and salty. It really is perfection.
Bread bakers have a language all their own. Their recipes usually read more like a chemistry assignment and even I have to use a well-referenced cookbook to keep all the language straight. Trust me when I say that the serious bread bakers mean business and the results can’t be beaten. However, this recipe is written for every skill level and it is a great foundation for several yeast bread variations.
10 Grain Honey Whole Wheat Bread
Ingredients:
4 c. whole wheat flour (I have also used whole wheat pastry flour with good results)
3 c. warm water (if you have a thermometer it should be 110°)
3 c. ten grain flour
2 c. spelt flour
2/3 c. honey (divided in two)
2 packages active dry yeast (.25 ounces each)
4 tbl butter melted
1 tbl salt
Directions:
1. In a large bowl, mix warm water and 1/3 c. honey until dissolved, then add yeast, the ten grain and spelt flours, stir to combine. Let set covered for 30 minutes in a warm spot, or until big and bubbly.
2. Mix in the 3 melted butter, other 1/3 c. honey, salt, and 2 c. of the whole wheat flour.
3. Flour a flat surface and knead with whole wheat flour until the dough pulls away from the counter. It should still be a little sticky to the touch you do not want to over work the dough or add to much flour or it will stiffen up. (This may take an additional 2 to 4 cups of flour.)
3. Run a little butter or light tasting oil around a very large bowl to coat the bowl. Place the dough in the bowl and turn once to coat the dough to prevent sticking. Cover with a dishtowel and let rise in a warm place until it doubles in size (about 2 hours).
4. Lightly punch the dough down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow the dough to rise again until the dough has topped the pans by one inch.
5. Bake at 350° for 25 to 30 minutes the bread should be a very light golden brown. Do not overbake or the bread will dry out! Remove from the oven and lightly brush the tops of loaves with a little softened butter and sprinkle with a little sea salt. Wait 10 minutes and remove from pans to cool completely.
Notes:
You can substitute bread flour or white flour for any of the above flour, I like the multigrain flavors but the recipe should work with other flours just fine. You could also add dried fruit and nuts to the dough during step 2 if you like (I have used a little cinnamon with raisins and walnuts before with great results.) You could also substitute the butter with olive oil and reduce the honey by half. Then throw in a little chopped herbs (rosemary and basil work well) for a more savory loaf. I have not experimented with cheeses in the dough though I think it would work well. You could either add shredded cheese to the dough in step 2 or incorporate chunks during step 4.
Bread bakers have a language all their own. Their recipes usually read more like a chemistry assignment and even I have to use a well-referenced cookbook to keep all the language straight. Trust me when I say that the serious bread bakers mean business and the results can’t be beaten. However, this recipe is written for every skill level and it is a great foundation for several yeast bread variations.
10 Grain Honey Whole Wheat Bread
Ingredients:
4 c. whole wheat flour (I have also used whole wheat pastry flour with good results)
3 c. warm water (if you have a thermometer it should be 110°)
3 c. ten grain flour
2 c. spelt flour
2/3 c. honey (divided in two)
2 packages active dry yeast (.25 ounces each)
4 tbl butter melted
1 tbl salt
Directions:
1. In a large bowl, mix warm water and 1/3 c. honey until dissolved, then add yeast, the ten grain and spelt flours, stir to combine. Let set covered for 30 minutes in a warm spot, or until big and bubbly.
2. Mix in the 3 melted butter, other 1/3 c. honey, salt, and 2 c. of the whole wheat flour.
3. Flour a flat surface and knead with whole wheat flour until the dough pulls away from the counter. It should still be a little sticky to the touch you do not want to over work the dough or add to much flour or it will stiffen up. (This may take an additional 2 to 4 cups of flour.)
3. Run a little butter or light tasting oil around a very large bowl to coat the bowl. Place the dough in the bowl and turn once to coat the dough to prevent sticking. Cover with a dishtowel and let rise in a warm place until it doubles in size (about 2 hours).
4. Lightly punch the dough down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow the dough to rise again until the dough has topped the pans by one inch.
5. Bake at 350° for 25 to 30 minutes the bread should be a very light golden brown. Do not overbake or the bread will dry out! Remove from the oven and lightly brush the tops of loaves with a little softened butter and sprinkle with a little sea salt. Wait 10 minutes and remove from pans to cool completely.
Notes:
You can substitute bread flour or white flour for any of the above flour, I like the multigrain flavors but the recipe should work with other flours just fine. You could also add dried fruit and nuts to the dough during step 2 if you like (I have used a little cinnamon with raisins and walnuts before with great results.) You could also substitute the butter with olive oil and reduce the honey by half. Then throw in a little chopped herbs (rosemary and basil work well) for a more savory loaf. I have not experimented with cheeses in the dough though I think it would work well. You could either add shredded cheese to the dough in step 2 or incorporate chunks during step 4.
Tuesday, April 7, 2009
Breakfast, Lunch, Dinner or Dessert
It's always time for Popovers
Popovers are super versatile and while they can be a little tricky (my first batch were a little dense and flat) they can go so many places once you figure it out. I have used a basic recipe from David Lebovitz author of “Room for Dessert” and “The Great Book of Chocolate,” (his latest book, “The Sweet Life in Paris,” will be published in May) to make several variations including delectable savory popovers. You will definitely have the best result if you can get ahold of a popover pan (I found mine at target for $10) one pan makes 9 popovers and that was plenty for what I am doing if you plan to serve them for a larger group or a dinner party you may want two pans because they really are best fresh from the oven served quickly.
I will give you two versions of the recipe one sweet and one savory to give you an idea of how I use the popover base. Then I hope you will run amuck with this great quick bread discovery!
Sweet Popovers
Great for breakfast or dessert
Ingredients:
1 ½ c. whole wheat pastry flour *you could use all purpose flour or half whole wheat half all purpose if you can't find the whole wheat pastry flour
1 c. milk
½ c. almond milk *optional you could use all cows milk
¼ c. maple syrup *you could use brown sugar, honey, or agave syrup
3 large eggs, at room temperature
3 tbl butter, melted
2 tbl cinnamon
1 teaspoon salt
Directions:
1. Preheat the oven to 425° and grease popover pan with cooking spray or a little butter.
2. Mix milk, eggs, syrup, butter and salt until light a foamy; you can use a hand mixer or a blender.
3. Add the flour a little at a time and mix until smooth and bubbly.
4. Quickly pour the mix into the pan filling the cups 2/3 of the way full. They are going to bake up above the rim like puffy golden brown balloons so don't worry about how much goes in each cup.
5. Bake for 15 minutes at 425°, until the puffs are well above the rim of the pan then reduce heat to 350º and continue to bake for 20-25 min. The popovers should be a dark brown, if you take them out to early the centers will not be finished and they will fall inwards. Give them the full amount of time and resist the urge to remove to soon.
6. Remove from the oven, give them a quick minute to cool and remove them from the pan. Serve immediately!
Serving suggestions:
Brush with butter and sprinkle with cinnamon and sugar
Brush with butter drizzle with honey and serve with fresh fruit
Brush with butter and drizzle with maple syrup and sprinkle with toasted candied nuts
Top with whipped cream and serve with fresh fruit or your favorite berry coulisse or syrup
Or you can serve them how I did in the pictures with a cream cheese lemon glaze and strawberries.
Cream cheese lemon glaze:
2/3 cup confectioner's sugar
2-3 large lemons juiced
4 tbl cream cheese
½ tsp vanilla extract
Combine all ingredients in a bowl with a hand mixer until a smooth glaze forms. You can adjust the thickness to suite your preferences by slightly altering the ratio of the cheese/ juice/sugar ratio.
Savory Popovers
Great for serving alongside dinner or lunch, I suspect they can replace many starches or grain side dishes.
Ingredients:
1 ½ c. whole wheat pastry flour *you could use all purpose flour or half whole wheat half all purpose if you can't find the whole wheat pastry flour
1 ½ c. milk
4 large cloves of garlic
3 large eggs, at room temperature
1 small onion
¼ c. finely shredded hard cheese *I used an aged parmesan with black truffles
3 tbl extra virgin olive oil
1 teaspoon salt
Fresh chopped herbs and fresh ground black pepper:
I used rosemary and thyme but you could use basil and oregano or any favorite savory combo.
Directions:
1. Preheat the oven to 425° and grease popover pan with cooking spray or a little olive oil.
2. Smash the garlic cloves and roughly shop the onion, then gently heat them along with the olive oil in a skillet until fragrant. (Do not heat on too high of heat you just want to infuse the oil with lots of flavor.) Remove the oil from heat and let return to room temperature; remove the chucks of garlic and onion. If you are using dried herbs you might get a better result if you add them to the warm oil to help release their flavor.
2. Mix milk, eggs, infused oil and salt until light a foamy; you can use a hand mixer or a blender. If you are using a blender you could even through in a clove or two of the garlic and a few chunks of the onion.
3. Add the flour and cheese a little at a time and mix until smooth and bubbly.
4. Quickly pour the mix into the pan filling the cups 2/3 of the way full. They are going to bake up above the rim like puffy golden brown balloons so don't worry about how much goes in each cup.
5. Bake for 15 minutes at 425°, until the puffs are well above the rim of the pan then reduce heat to 350º and continue to bake for 20-25 min. The popovers should be a dark brown, if you take them out to early the centers will not be finished and they will fall inwards. Give them the full amount of time and resist the urge to remove to soon.
6. Remove from the oven, give them a quick minute to cool and remove them from the pan. Serve immediately!
Notes and Serving Suggestions:
You could use pan drippings from bacon instead of the oil and substitute some sharp cheddar for a breakfast version to serve alongside eggs.
You could use these in place of rolls at any meal.
I recently served mine under beef tips with a mushroom and red wine reduction alongside some grilled asparagus.
I could also see them as an accompaniment to soup or served with a few slices of cheese along with a salad.
Popovers are super versatile and while they can be a little tricky (my first batch were a little dense and flat) they can go so many places once you figure it out. I have used a basic recipe from David Lebovitz author of “Room for Dessert” and “The Great Book of Chocolate,” (his latest book, “The Sweet Life in Paris,” will be published in May) to make several variations including delectable savory popovers. You will definitely have the best result if you can get ahold of a popover pan (I found mine at target for $10) one pan makes 9 popovers and that was plenty for what I am doing if you plan to serve them for a larger group or a dinner party you may want two pans because they really are best fresh from the oven served quickly.
I will give you two versions of the recipe one sweet and one savory to give you an idea of how I use the popover base. Then I hope you will run amuck with this great quick bread discovery!
Sweet Popovers
Great for breakfast or dessert
Ingredients:
1 ½ c. whole wheat pastry flour *you could use all purpose flour or half whole wheat half all purpose if you can't find the whole wheat pastry flour
1 c. milk
½ c. almond milk *optional you could use all cows milk
¼ c. maple syrup *you could use brown sugar, honey, or agave syrup
3 large eggs, at room temperature
3 tbl butter, melted
2 tbl cinnamon
1 teaspoon salt
Directions:
1. Preheat the oven to 425° and grease popover pan with cooking spray or a little butter.
2. Mix milk, eggs, syrup, butter and salt until light a foamy; you can use a hand mixer or a blender.
3. Add the flour a little at a time and mix until smooth and bubbly.
4. Quickly pour the mix into the pan filling the cups 2/3 of the way full. They are going to bake up above the rim like puffy golden brown balloons so don't worry about how much goes in each cup.
5. Bake for 15 minutes at 425°, until the puffs are well above the rim of the pan then reduce heat to 350º and continue to bake for 20-25 min. The popovers should be a dark brown, if you take them out to early the centers will not be finished and they will fall inwards. Give them the full amount of time and resist the urge to remove to soon.
6. Remove from the oven, give them a quick minute to cool and remove them from the pan. Serve immediately!
Serving suggestions:
Brush with butter and sprinkle with cinnamon and sugar
Brush with butter drizzle with honey and serve with fresh fruit
Brush with butter and drizzle with maple syrup and sprinkle with toasted candied nuts
Top with whipped cream and serve with fresh fruit or your favorite berry coulisse or syrup
Or you can serve them how I did in the pictures with a cream cheese lemon glaze and strawberries.
Cream cheese lemon glaze:
2/3 cup confectioner's sugar
2-3 large lemons juiced
4 tbl cream cheese
½ tsp vanilla extract
Combine all ingredients in a bowl with a hand mixer until a smooth glaze forms. You can adjust the thickness to suite your preferences by slightly altering the ratio of the cheese/ juice/sugar ratio.
Savory Popovers
Great for serving alongside dinner or lunch, I suspect they can replace many starches or grain side dishes.
Ingredients:
1 ½ c. whole wheat pastry flour *you could use all purpose flour or half whole wheat half all purpose if you can't find the whole wheat pastry flour
1 ½ c. milk
4 large cloves of garlic
3 large eggs, at room temperature
1 small onion
¼ c. finely shredded hard cheese *I used an aged parmesan with black truffles
3 tbl extra virgin olive oil
1 teaspoon salt
Fresh chopped herbs and fresh ground black pepper:
I used rosemary and thyme but you could use basil and oregano or any favorite savory combo.
Directions:
1. Preheat the oven to 425° and grease popover pan with cooking spray or a little olive oil.
2. Smash the garlic cloves and roughly shop the onion, then gently heat them along with the olive oil in a skillet until fragrant. (Do not heat on too high of heat you just want to infuse the oil with lots of flavor.) Remove the oil from heat and let return to room temperature; remove the chucks of garlic and onion. If you are using dried herbs you might get a better result if you add them to the warm oil to help release their flavor.
2. Mix milk, eggs, infused oil and salt until light a foamy; you can use a hand mixer or a blender. If you are using a blender you could even through in a clove or two of the garlic and a few chunks of the onion.
3. Add the flour and cheese a little at a time and mix until smooth and bubbly.
4. Quickly pour the mix into the pan filling the cups 2/3 of the way full. They are going to bake up above the rim like puffy golden brown balloons so don't worry about how much goes in each cup.
5. Bake for 15 minutes at 425°, until the puffs are well above the rim of the pan then reduce heat to 350º and continue to bake for 20-25 min. The popovers should be a dark brown, if you take them out to early the centers will not be finished and they will fall inwards. Give them the full amount of time and resist the urge to remove to soon.
6. Remove from the oven, give them a quick minute to cool and remove them from the pan. Serve immediately!
Notes and Serving Suggestions:
You could use pan drippings from bacon instead of the oil and substitute some sharp cheddar for a breakfast version to serve alongside eggs.
You could use these in place of rolls at any meal.
I recently served mine under beef tips with a mushroom and red wine reduction alongside some grilled asparagus.
I could also see them as an accompaniment to soup or served with a few slices of cheese along with a salad.
Monday, March 23, 2009
Nutty Breakfast Scones
Chris is off in Boston attending Photoshop World this week, which means I am left to my own devices for seven whole days. Usually this would mean some wild experimentation in the kitchen with no witnesses. However, without an extra set of hands, and his trusted photographic genius I feel less than compelled to cook. Sad, I know. But before he left this Saturday I did whip up some pretty little breakfast scones. I was able to use some of the miscellaneous stuff in my fridge from recipes earlier in the week and they were delicious, if I do say so myself. I used a basic Maple Scone recipe from Heidi at 101 cookbooks and just went nuts, literally. I will try and pull myself together and post some great content this week despite the absence of my better half. Give me a break, sometimes we all need a little down time.
Chris and I decided that these were best with some local blackberry jam and a glass of soymilk, but we also liked a drizzle of honey and fresh strawberries. Enjoy!
Ingredients:
2 ¼ c. whole wheat flour
¾ c. mixed nuts * I used almonds, pecans, and walnuts
½ c. rolled oats
¼ flax seeds
½ c. Real maple syrup *I like the darker grade B
6 tbl Buttermilk *You could use regular milk, soy, or even almond/oat milk
6 tbl butter chilled
5 tbl unsweetened apple sauce * You could use low-fat plain, or vanilla yogurt
1 ½ tbl baking powder
1 tsp vanilla extract
1 egg slightly beaten
Pinch of salt
* For toasting nut mixture, 1 tbl butter, , 1 tbl brown sugar, 1 tsp cinnamon
Directions:
Preheat oven to 400°F and line a baking sheet with baking paper.
1. Toast your nuts in a large non stick pan with a little bit of butter and a dash of cinnamon and brown sugar until they are fragrant. (I used a nut mixture left over from an earlier recipe). In food processor chop your nut mix until there is a good mix of large and small pieces including some very fine flour, about 5-8 quick pulses. Set aside in another bowl.
2. In food processor combine flour, baking powder, salt, and flax seeds with butter pulse until it forms small pearls
3. Wisk together maple syrup, buttermilk, applesauce, and vanilla extract slowly add wet ingredients to the flour and butter pearls. Mix by hand until a dough forms, do not over mix! Knead it one or twice, you want the batter to hold shape without crumbling or sticking add a little flour/buttermilk until dough holds together and handles easily.
4. You can either hand shape the individual scones or manipulate dough into a slab of consistent thickness and cut a desired size and shape for the scones.
5. Arrange scones on the lined baking sheet and brush with 1 egg lightly beaten to give them that beautiful golden brown hue. You can sprinkle a little bit of oats, nuts, or large grain sugar on top for a nice presentation.
6. Bake for 20 min. or until golden brown on top and around the edges.
Notes:
Makes 12 petite scones
Serve with honey and fresh berries, jam with butter, or a little nut butter!
This recipe is really basic with a lot of things you can add in or substitute; which is exactly why I chose it! I had leftover nuts, a little buttermilk and a limited supply of butter and eggs.
Chris and I decided that these were best with some local blackberry jam and a glass of soymilk, but we also liked a drizzle of honey and fresh strawberries. Enjoy!
Ingredients:
2 ¼ c. whole wheat flour
¾ c. mixed nuts * I used almonds, pecans, and walnuts
½ c. rolled oats
¼ flax seeds
½ c. Real maple syrup *I like the darker grade B
6 tbl Buttermilk *You could use regular milk, soy, or even almond/oat milk
6 tbl butter chilled
5 tbl unsweetened apple sauce * You could use low-fat plain, or vanilla yogurt
1 ½ tbl baking powder
1 tsp vanilla extract
1 egg slightly beaten
Pinch of salt
* For toasting nut mixture, 1 tbl butter, , 1 tbl brown sugar, 1 tsp cinnamon
Directions:
Preheat oven to 400°F and line a baking sheet with baking paper.
1. Toast your nuts in a large non stick pan with a little bit of butter and a dash of cinnamon and brown sugar until they are fragrant. (I used a nut mixture left over from an earlier recipe). In food processor chop your nut mix until there is a good mix of large and small pieces including some very fine flour, about 5-8 quick pulses. Set aside in another bowl.
2. In food processor combine flour, baking powder, salt, and flax seeds with butter pulse until it forms small pearls
3. Wisk together maple syrup, buttermilk, applesauce, and vanilla extract slowly add wet ingredients to the flour and butter pearls. Mix by hand until a dough forms, do not over mix! Knead it one or twice, you want the batter to hold shape without crumbling or sticking add a little flour/buttermilk until dough holds together and handles easily.
4. You can either hand shape the individual scones or manipulate dough into a slab of consistent thickness and cut a desired size and shape for the scones.
5. Arrange scones on the lined baking sheet and brush with 1 egg lightly beaten to give them that beautiful golden brown hue. You can sprinkle a little bit of oats, nuts, or large grain sugar on top for a nice presentation.
6. Bake for 20 min. or until golden brown on top and around the edges.
Notes:
Makes 12 petite scones
Serve with honey and fresh berries, jam with butter, or a little nut butter!
This recipe is really basic with a lot of things you can add in or substitute; which is exactly why I chose it! I had leftover nuts, a little buttermilk and a limited supply of butter and eggs.
Monday, March 16, 2009
Vinology
Vinology
Ann Arbor, Michigan
Vinology is a great restaurant in the heart of downtown Ann Arbor and it is the place to find a glass of wine perfectly paired with the beautiful food from a well balanced menu. The menu is printed on a regular basis to ensure the use of the freshest seasonal ingredients and thus the experience is ever changing. They serve over 50 wines by the glass and their menu is complete with a suggested pairing for every item. The wait staff is friendly and knowledgeable about the wine selection and is happy to make suggestions for alternative pairings. The food was delicate in nature with layers of subtle flavor.
Chris and I went here on Friday for a beautiful meal and to celebrate life a little bit. We each indulged in a different appetizer and main along with some fantastic wines. We then shared a little desert, which was the perfect ending. I will give you all the food details later, suffice to say I will be recreating their cous cous and bread pudding at home in the near future.
http://www.vinologyrestaurant.com/
Best wishes,
Brittney
Ann Arbor, Michigan
Vinology is a great restaurant in the heart of downtown Ann Arbor and it is the place to find a glass of wine perfectly paired with the beautiful food from a well balanced menu. The menu is printed on a regular basis to ensure the use of the freshest seasonal ingredients and thus the experience is ever changing. They serve over 50 wines by the glass and their menu is complete with a suggested pairing for every item. The wait staff is friendly and knowledgeable about the wine selection and is happy to make suggestions for alternative pairings. The food was delicate in nature with layers of subtle flavor.
Chris and I went here on Friday for a beautiful meal and to celebrate life a little bit. We each indulged in a different appetizer and main along with some fantastic wines. We then shared a little desert, which was the perfect ending. I will give you all the food details later, suffice to say I will be recreating their cous cous and bread pudding at home in the near future.
http://www.vinologyrestaurant.com/
Best wishes,
Brittney
Monday, March 9, 2009
Hearty Irish Soda Bread
Hearty Irish Soda Bread
This weekend I set about making some of my favorite comfort foods. It had been a long week at work and I felt the need to bake. With St. Patrick's Day just around the corner I ended up with an old favorite Irish Soda Bread. There to seal the deal was my boyfriend, Chris, who had never had this wonderful brown bread before. I had thought to serve it with some delicious soup and sandwiches; however it was quick to disappear. We ended up enjoying it with butter hot out of the pan and then the next morning toasted along with jam and eggs.
Irish Soda Bread is what is known as a quick bread. Quick breads usually use baking soda or baking powder as leavener instead of yeast (which usually takes a couple hours to rise). This ingredient distinction is what gives this bread its name. It is a quick and easy option for beginners and will turn out warm, hearty, whole wheat bread. This bread is amazing for corned beef sandwiches, served alongside soups and stews, or on its own hot out of the oven with a slather of butter. The following recipe is based on one from a favorite foodie of mine Heidi, from 101 cookbooks. I have made several changes making this bread a full flavored twist on her original basic version.
4 cups coarse whole wheat flour
*2 cups spelt flour
2 tsp. baking soda
½ tsp. salt
2 ½ cups buttermilk
2 tbs. salted butter
2 eggs
¼ cup flax seed (optional)
Oatmeal, seeds, nuts, coarse sea salt (optional)
*Spelt flour is nice and it adds a little to the texture and nutritional value of the bread but you can use all whole wheat flour or a combination of your favorite flours to achieve the texture/color you want.
Use a medium sized bowl and beat the eggs buttermilk and butter (softened) until light and golden in color, it should take about 30 seconds, do not over mix.
In another bowl combine dry ingredients, including flax if using, and be sure to break up any clumps.
Mix in the beaten buttermilk until a batter is formed.
If cooking in traditional loaf pans you will want to stop when the batter is thick but still very wet so you can pour it into the pan. Pour batter into one standard 9x5 in. loaf pan or two mini loaf pans. Dust with oatmeal, seeds, or maybe coarse sea salt! Bake on center rack at 400° for about 50 minutes or until golden brown and toothpick in center comes out clean.
* If cooking as a free standing round reduce buttermilk by ½ cup and stir in wet ingredients until a sticky dough forms. Dust with additional flower and other ingredients if desired and shape into a round. Bake on parchment paper lined baking sheet on center rack at 350° for about 60 minutes or until golden brown and toothpick in center comes out clean.
Makes 1 loaf
This weekend I set about making some of my favorite comfort foods. It had been a long week at work and I felt the need to bake. With St. Patrick's Day just around the corner I ended up with an old favorite Irish Soda Bread. There to seal the deal was my boyfriend, Chris, who had never had this wonderful brown bread before. I had thought to serve it with some delicious soup and sandwiches; however it was quick to disappear. We ended up enjoying it with butter hot out of the pan and then the next morning toasted along with jam and eggs.
Irish Soda Bread is what is known as a quick bread. Quick breads usually use baking soda or baking powder as leavener instead of yeast (which usually takes a couple hours to rise). This ingredient distinction is what gives this bread its name. It is a quick and easy option for beginners and will turn out warm, hearty, whole wheat bread. This bread is amazing for corned beef sandwiches, served alongside soups and stews, or on its own hot out of the oven with a slather of butter. The following recipe is based on one from a favorite foodie of mine Heidi, from 101 cookbooks. I have made several changes making this bread a full flavored twist on her original basic version.
4 cups coarse whole wheat flour
*2 cups spelt flour
2 tsp. baking soda
½ tsp. salt
2 ½ cups buttermilk
2 tbs. salted butter
2 eggs
¼ cup flax seed (optional)
Oatmeal, seeds, nuts, coarse sea salt (optional)
*Spelt flour is nice and it adds a little to the texture and nutritional value of the bread but you can use all whole wheat flour or a combination of your favorite flours to achieve the texture/color you want.
Use a medium sized bowl and beat the eggs buttermilk and butter (softened) until light and golden in color, it should take about 30 seconds, do not over mix.
In another bowl combine dry ingredients, including flax if using, and be sure to break up any clumps.
Mix in the beaten buttermilk until a batter is formed.
If cooking in traditional loaf pans you will want to stop when the batter is thick but still very wet so you can pour it into the pan. Pour batter into one standard 9x5 in. loaf pan or two mini loaf pans. Dust with oatmeal, seeds, or maybe coarse sea salt! Bake on center rack at 400° for about 50 minutes or until golden brown and toothpick in center comes out clean.
* If cooking as a free standing round reduce buttermilk by ½ cup and stir in wet ingredients until a sticky dough forms. Dust with additional flower and other ingredients if desired and shape into a round. Bake on parchment paper lined baking sheet on center rack at 350° for about 60 minutes or until golden brown and toothpick in center comes out clean.
Makes 1 loaf
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