Archive for

Jan 30

A Trio Of Bruschetta

I participate in a cooks collective headed up by Sonal from simplyvegetarian777, you all know Sonal. She will ask those that participate in this Facebook event to come up with a recipe and link it to the Facebook page. This time, since the Superbowl is around the corner she asked us to prepare super bowl appetizers or snacks. This was right up my alley since lately I have wanted food that is simple to make, takes very little time to cook, is snack size and delicious. I have made multiple loaves of this Rustic Italian Bread, I wrap it and freeze it and it is just as good as the day I bake it after some time in the oven to crisp and thaw.

There is really no recipe here, I am sure you have all had bruschetta, so simple to make and you can have an endless variety of toppings.. I made three different types all taking almost no time at all to prepare. They are wonderful as a starter or even a meal. You can make the tomatoes and squash and pesto ahead of time and refrigerate, I like to do that because putting these together will be quick and simple. There is really no recipe for this you can make them as you like and to suite your taste. The Super Bowl challenge must be vegetarian or vegan, this is a meat free zone. I love the idea of bruschetta with varied ingredients and flavors.

The Bruschetta

Ricotta, roasted tomato and basil

Parsley,basil,garlic and pine nut pesto with tomato, shaved parmigiana drizzled with balsamic vinegar

Oven roasted butternut sqush with sage and ricotta drizzled with honey..

You will need the following:

Start with a loaf of good rustic, peasant bread

Garlic 2 cloves – 1 for the pesto and the other to rub on the bread

olive oil

sea salt and pepper

Tomatoes – enough for oven roasted and sliced on top of the pesto

herbs, I like basil and parsley and dried sage for the squash

Ricotta

Cheese, romano and parmigiana

butternut squash cut into bite size pieces.

honey

pine nuts-toasted

Pre heat oven to 375. Toss the butternut squash with olive oil, sprinkle with dried sage and season with salt and pepper. Roast in the oven for 30 minutes. You can roast the tomatoes at the same time. Cut in half and drizzle with olive oil, season with salt and pepper takes approximately 30 minutes in the oven.

Make your pesto: In the food processor add a handful of Italian flat leaf parsley a couple of basil leaves, a clove of garlic, toasted pine nuts and grated cheese. Process until it’s chopped and then add 1/4 cup olive oil while the processor is running.

rustic italian bread

Slice your bread in approximately 1/2 inch thick slices diagonally. For the ricotta and roasted tomato and pesto bruschetta rub the bread lightly with a clove of garlic, brush with olive oil, sprinkle with the tinest amount of salt and place in the broiler just until it starts to toast, don’t let it get dark. Spoon some ricotta on a slice, arrange some roasted tomato, sprinkle some grated cheese and return to the broiler for a minute or so, just to heat it, it will get a little browned on top. Before serving drizzle with olive oil and place some basil leaves on to garnish.

Spread the pesto on the bread, add some sliced tomato and shaved parmigiana, drizzle with olive oil and balsamic vinegar.

For the Butternut Squash bruschetta, spread some ricotta on a slice of bread, place some of the roasted squash on top and place in the oven on broil for about a minute just to heat it and get slightly browned. To serve drizzle with some honey and sprinkle a few flakes of sea salt and some ground pepper.

More Bruschetta ideas

Jan 29

82 Comments

Chicken And Vegetable Roast For Fiesta Friday #104

Chicken and vegetables

This was a quick meal I made for yesterday’s dinner using what I had on hand, this really isn’t a recipe, you know how it is when you don’t really know what exactly to make and start putting things together. I used boneless skinless chicken breasts, red micro potatoes, shallot, baby orange, red and yellow peppers, cherry tomatoes and garlic and before serving finished it with a parsley/garlic/lemon gremolata of sorts. Because I used boneless skinless breasts I made everything separately rather than roasting the vegetables in with the meat the entire time. You have to be careful how long you cook those breasts as they can dry out rather quickly and I wanted the vegetables to brown and caramelize. You can change the vegetables to suit your taste, add some spice if you like, harissa would be delicious, use chicken with skin and bones if you like. The whole meal took me about an hour and a half from start to finish and because I did most of it in the oven I didn’t have to babysit a pan on the stovetop.

For a change I thought I would bring a main course rather than dessert to Fiesta Friday. Join in, bring a dish and remember to link to Fiesta Friday, Angie’s old blog The Novice Gardener is no more it’s all in one place now. Angie and her lovely co hosts this week are Mila @ milkandbun and Hilda @ Along The Grapevine.

See you at the party!!!

Chicken and vegetable roast

Serves 3 or 4

3 boneless skinless chicken breasts

1 lemon

3 small cloves garlic smashed

12 micro potatoes cleaned and cut in half

6 baby peppers of assorted colors halved, seeds and membranes removed

12 cherry tomatoes cleaned and cut in half

1 shallot cut in half

1 cup chopped parsley

Pre heat the oven to 375 degree’s. Line a sheet pan with parchment paper and place the tomatoes, peppers and shallot, drizzle with olive oil, season with salt and pepper and roast in the oven for 30 minutes. Remove and set aside. Place another sheet of parchement and add the potatoes, drizzle with olive oil, season with salt and pepper and roast for 30 minutes. Set aside.

Heat oven to 425 degree’s. Rub the chicken with olive oil, season with salt and pepper and thyme. Heat cast iron skillet or heavy pan on stove top, get it good and hot. Add some olive oil and the chicken breasts, sear until lightly browned. Remove from heat source. Add the garlic cloves, squeeze half a lemon onto the chicken, cut the lemon half in two and throw in the pan. Roast the chicken for 15 minutes remove from the oven, and take the lemon quarters and garlic out of the pan, set the garlic aside and discard the lemon, (NOTE: If there is a lot of liquid or oil in the pan remove all but a few tablespoons before adding the vegetables) add the potatoes and other vegetables and arrange arround the chicken breasts. Return to the oven and roast for another 15 minutes, the internal temperature of the chicken breast should be 165 degree’s. While the chicken and vegetables are in the oven chop the parsley, cut the soft garlic and add, squeeze the juice of the remaining half lemon on and season with salt and pepper.

When ready to serve, garnish with the parsley mixture.

Jan 26

100 Comments

Guest Post-Curried Eggplant Steaks With Chickpeas From Simply Vegetarian777

A picture is worth a thousand words…. it really is and all you have to do is look at the pictures for these incredible recipes and words become insignificant. My very dear friend and fellow blogger Sonal from Simply Vegetarian777 graciously agreed to do a guest post and I was thrilled that she said yes. I admire her so much, her skill in cooking, writing and photographing and her kindness. I have mentioned before how she has sent me spices. I follow her on Facebook, Pinterest Twitter @simplyveg777 and on Instagram ( simplyvegetarian777). I am constantly amazed at her talent. I also have to note that she does a series of posts with Diabetes friendly meals every Thursday, I have sent some to my Mom and it inspired her to change her diet. Sonal you are amazing thank you so much and take it away my dear….

Curried Eggplant Steaks with Chickpeas

It’s a great honor for me to do a guest post for Suzanne. She is such a great support system to me and to many others who are connected to her via blog. Her approach and enthusiasm towards food is unmatchable.

I think I first met her through fiesta Friday, over an year ago, and since then I have been spoiled by her through her ever encouraging comments and constant presence. Thank you Suzanne for being there. I really appreciate it :).

I was very confused as to what to bring for a guest post for her blog. I wanted to create a dish which was Indian origin but at the same time, something which has an international appeal and an easy to implement recipe.

Curried Eggplant Steaks with Chickpeas

Curried Eggplants

Kitchen Equipments Required

A non stick or hard anodized pan, chopping board, knife, flat spatula, small bowl

Ingredients

Eggplant – 1 large
Oil – 1 tbsp
Turmeric – 2 fat pinches
Red chili powder – 2 fat pinches
Cumin powder – 2 fat pinches
Dry mint – 2 fat pinches (optional)
Salt – 2 fat pinches

Method

1. Mix turmeric, red chili powder and salt together in a small bowl.
2. Wash and cut the eggplant in 4-5 thick and long slices.
3. Sprinkle and rub the spice mixture on both sides of the eggplant slices.
4. Heat oil in the pan. Place the slices in the hot oil. Reduce the flame to medium. Cook from both the sides for approximately 2&1/2 to 3 minutes each till tender and slightly crispy.
5. The Curried Eggplant Steaks are ready.

Serve these with the Quick and Easy Chickpeas Curry.

Chickpeas Curry

Kitchen Equipments Required
A sauce pan with lid, stirring spoon, chopping board, knife, blender.

Ingredients

Chickpeas, boiled – 1&1/2 cups. I used 1 can.
Onion – 2 tbsp, chopped
Tomato – 2 medium
Ginger – 1 small piece
Garlic – 1 big pod
Oil – 1 tsp
Coriander powder – 1/2 tbsp
Turmeric powder – 1/4 tsp
Red chili powder – 1/8 tsp
Cumin powder – 1/2 tsp
Garam Masala – 1/2 tsp
Salt to taste
Cilantro leaves for garnish
Water – 1 cup

Method

1. Add tomato, onion, ginger and garlic to the blender. Purée it fine.
2. Heat oil in the pan. Add the purée and all the spices to the pan. Reduce the flame to the medium low.
3. Cover with lid and let the purée cook till all the water is evaporated and it thickens.
4. Add the boiled chickpeas to the sauce along with 1 cup of water. Mix them well. Cover with lid again and cook till it thickens again.
5. Garnish with cilantro leaves.

Serving Suggestion

1. Curried Eggplant Steaks can be served as is and taste great as snack.
2. The chickpeas curry can be served with rice or naan.
3. The eggplant steaks and chickpeas curry can be served as a complete meal along with some warm basmati rice.

I hope you had a good time reading the recipe. I had a great time creating it for all of you :).

Cheers,
Sonal

Jan 20

155 Comments

Chocolate Orange Cream Tart

The lastest contest at Food52 is all about tarts, Your Best Tart to be exact, I have to say that making pies and tarts is something I love doing, I put my thinking cap on because I wanted to come up with a recipe that was a little different and creative. Buttery pastry with an assortment of fillings whether sweet or savory is comfort food at it’s best IMHO. I was already in the cream or curd mode after making the scones so I whipped up another batch just using oranges and tangerines, it has substance from the addition of cream cheese which give a little tang also, the crust is adapted from Martha Stewarts recipe for Pate Sucré. The combination of chocolate and orange has always been one of my all time favorite flavor combinations so I covered the orange cream with a ganache gently flavored with orange thanks to the addition of Grand Marnier. A simple whipped cream garnish and some candied orange zest make this a lovely dessert.

I know I posted this already but I decided to bring my little tarts to the party, Fiesta Friday #103 the big event Angie is hosting and her lovely co hosts this week are two of my all time favorites Your co-hosts this week are Sonal @ simplyvegetarian777 and Petra @ Food Eat Love. YAY!!!

Makes 9 inch tart or 6 tartlets
Pate Sucré
2 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 cup sugar
8 ounces cold unsalted butter cut into pieces
3 egg yolks from large eggs
3 tablespoons heavy cream
Orange Cream
6 egg yolks from large eggs
1 1/2 cup sugar
1/2 cup freshly squeezed orange or tangerine juice
4 teaspoons orange zest divided
1/2 cup unsalted butter
4 tablespoons cream cheese softened
Ganache
4 ounces dark chocolate
4 ounces milk chocolate
1 cup heavy cream
1 tablespoon Grand Marnier or orange liquor
Tart Crust-Put the flour, salt and sugar in the food processor, pulse to combine, add the butter and pulse until it resembles fine crumbs. Add the egg yolk and cream and pulse until the dough comes together, it will be shaggy but thats ok, test it by pinching a piece and if it holds together it’s fine. Divide in two, press into disks and refrigerate for an hour. Pre heat the oven to 375, line tart pan or tartlet pans, prick with fork and place in freezer for 30 minutes. Place a piece of parchment in the tart pan or pans and pour in pie weights or beans. Bake 20 minutes remove the parchment and weights and place back in the oven for another 10-15 minutes until golden brown. Cool on rack.
Orange Cream-Zest the fruit and juice and set aside. In mixing bowl add the egg yolks, sugar and a pinch of salt. Beat with hand held mixer until creamy and light. Whisk in the juice and 2 tsp of zest and pour into sauce pan. Cook at medium low heat stirring constantly until the sugar has melted and it’s hot to the touch. Now add the butter one piece at a time stirring constantly until the butter is melted. Place thermometer in and continue cooking until it reaches a temperature of 175 degrees. Remove from heat. Pour through a sieve into a bowl or large measuring cup, add 1 tsp of orange zest stir to combine and cover with plastic that sits directly on top of the curd, allow to come to room temperature then refrigerate overnight. Pour the chilled curd in the blender with the cream cheese and the rest of the orange zest and blend until thick and creamy. Spoon into container and refrigerate until ready to use.
Ganache-Heat the cream to scalding, chop the chocolate and place in mixing bowl, pour the hot cream over the chocolate and let sit for 5 minutes. Stir until smooth, add the liquor and stir. Let the ganache come to room temperature stirring frequently. Place in the refrigerator for about 30 minutes to thicken a bit you want the ganache to be thick but still pourable.

Assembling and serving:
tart shell or shells
Ganache
orange cream
whipped cream and orange zest to garnish
Spoon the chilled orange cream into the tart shell filling the shell halfway. Pour the ganache on top of the orange cream and return to the refrigerator where it needs to chill for at least 4 hours or overnight. Serve with a dollop of whipped cream and some candied orange zest.

Jan 15

150 Comments

Cranberry Orange Scones

For years I was challenged when it came to making biscuits or scones then I found this recipe on Food52. These scones are absolutely delicious, no one and I mean no one makes scones like my friend Liz Larkin, the Scone Lady of Pound Ridge. I adapted her brilliant recipe for Royal Wedding Scones, using cranberry and orange rather than blueberries. These scone are light, fluffy, moist and delicious and were perfect with some homemade devon cream (because I can’t find it anywhere I made it) and some of the mixed citrus curd. Some of these scones are for my British (Welsh) friend David Prosser/Barsetshire Diaries, who never fails to entertain and amuse with his lovely blog posts every week. I hope you like scones David because I made some for you.

As long as I was making scones, for the Tea Room and for David, I thought it would be nice to bring some to Fiesta Friday as well. Angie is hosting party number 102 and her co hosts this week are Elaine @ foodbod and Julie @ Hostess at Heart, this will be a great party, join in, bring a dish and have fun!!

Cranberry Orange Scones

Adapted from a recipe by Liz Larkin, aka Mrs Larkin, aka the Scone Lady

1 1/2 cups frozen cranberries

1/3 cup packed brown sugar

2 1/2 cups all purpose flour

1 tbs baking powder

1/2 tsp salt

6 tbs cold unsalted butter cut into tbs size pieces

1 large egg

1 cup cold heavy cream

zest of one small orange or tangerine

1 tsp vanilla extract

Add the cranberries and brown sugar to the food processer and pulse until some of the berries are broken up and mixed with the sugar. Remove and set aside, clean and dry the bowl of the processor.

Add the flour, salt and baking powder and pulse 2 or 3 times to combine. Add the butter and pulse until it resembles crumbs. Pour into a mixing bowl. In measuring cup add the cream, beat in the egg, vanilla and orange zest. Pour into the mixing bowl and stir to combine with a fork, the dough will be shaggy, don’t over mix it, it’s ok if it’s not cohesive. Add the cranberry sugar mixture and gently stir with a fork just to combine.

Prepare your work surface by scattering some flour and dump the dough onto it. Bring it together gently with your hands lightly patting it into a circle. Cut into 6-8 slices depending on how large you like your scones. Line a sheet pan with parchment and put the scones on about an inch apart. Place in the freezer and keep them there at least an hour you want the scones to be completely frozen. When they are frozen, you can either bake all or some. Store in ziplock bags separated by parchment until ready to bake.

To Bake:

Pre heat oven to 425 Degree’s. Remove the scones from the freezer and place on parchment lined baking sheet. Brush with cream and sprinkle sugar on them. Bake for 20-25 minutes until golden brown. Enjoy with butter, cream, jam or curd and a nice cup of tea.

To make the Devon Cream I simply combined, cream cheese, sour cream or creme fraiche and heavy cream until it’s soft and spreadable.

So good!!

Jan 14

127 Comments

Guest Post And 4 Year Blogging Anniversary

Four years ago today I hit the publish button and posted my first blog post. It was scary and exciting and honestly I had no idea what would come of it. I am so thrilled to still be blogging and very happy to have met all of you amazing and wonderful people and I want to thank you for reading my posts, offering your kindness and support and inspiring me. This post on the anniversary of hitting that publish button is a slight departure from my usual food posts, oh. there is still food involved but I wanted to do something a little different, a bit daring and fun.

I am honored that Teagan Riordan Geneviene has agreed to do a guest post today. I also want to thank my friend at Hocuspocus13 for agreeing to help me with this post, she created a recipe for a very special tea (I made it and its delicious, I read about the flowers/herbs and they are incredibly good for you as well) I think it’s the perfect addition to our meal in the tea room. Thank you, and now I am handing it over to Teagan….

Hello everyone. I’m happy to meet you!

From my first visit to A Pug in the Kitchen, it has ranked at the top of my list of favorite blogs. Interesting commentary, photos, easy to follow instructions, and delicious food — I was hooked. So when Suzanne asked me to do a guest post there was no way I was saying no. Even better, it became more of a collaboration than a guest spot.

After my regular, real world job, I’m an author of fantasy fiction. My blog is called Teagan’s Books. My current novel in progress is actually book-2 in an urban fantasy series that began with “Atonement, Tennessee.” The title is the name of my fictional town where supernaturals secretly live among the residents of this seemingly quaint town. (Book-2 will be called Atonement in Bloom.) I told Suzanne about a few different settings in the series that would involve food. She picked a locale that was new for book-2, Adelle’s Attic Tearoom.

What I’m sharing with you is more of a snippet than a story. It’s a scene with two minor characters in the novel. I think it’s fun to get to know the characters who only play a small role. I hope you enjoy it.

Adelle’s Teapot — Features from Atonement TN

1924 Good housekeeping 2 girls tea

The inventory notes Annie recorded were part of an ancient list, passed down through the Metatron clan. For the most part, the older theitem, the more power it held. The kind of power varied widely.

The Mirror of Truth and Justice Most Poetic could show one’s true self. The mirror could be playful, cryptic, devilishly mischievous, or brutally honest. It almost seemed to have a mind of its own. In age and in power, that mirror ranked about mid-way on the inventory list. Annie shuddered to think of the havoc she had known the mirror to wreak.

She kept many of the items hidden in plain sight in her antique shop. It had been easy enough to steer Ralda Lawton away from a special quilt. Ralda, the new owner of the Sunhold estate, did not need that star design quilt, but someone else would. However, the brass Bed of Dreams was meant for her. The bed wasn’t strong in power, but it was effective.

ad 5 Oclock Tea Annie looked down at the ancient list. Something glowed through several layers of paper. She knew the glow came from the script identifying a very old item. The glowing writing meant an item awakened. Her hands shook as she leafed through the pages to the very beginning of the catalogued inventory.

The teapot. Annie took a shuddering breath. It was simple and unassuming looking, but the teapot was the oldest item listed in Annie’s inventory notes. It was also arguably the most powerful. Because of its unique properties the teapot had always been kept separate from the other items. Adelle, Annie’s sister was the teapot’s custodian. It was safely tucked away in the attic of the Victorian house that was Adelle’s tearoom and home.

A brew had not been made from that teapot in living memory. But what else could awaken the pot but the alchemy of water, heat, and the right combination of herbs, flowers, and leaves?

“No Adelle,” Annie muttered as she put away the ancient ledger. 1937 Look Shirley Temple Santa tea

Annie ran out of her shop, the door banging shut behind her. Her platinum hair shone in the moonlight. She skidded around the corner and ran down the town square. Annie stumbled to a stop. She gazed at the night sky in open mouthed astonishment.

Above Adelle’s tearoom the sky shimmered in a golden aura. When Annie looked farther up into the sky, she saw an even more astonishing sight. The entire town of Atonement rested unaware beneath five columns of light pillars. The columns of light pulsed through the clouds.

“Adelle,” Annie gasped. “What have you done?”

With a hand to her chest, Annie continued toward her sister’s home. She fell going up the front porch stairs. As she righted herself, Annie saw that the front door stood open. Then she realized that every door and window in the Victorian house was wide open.

“My God, Annie! Are you all right?” Adelle exclaimed as she helped her sister to her feet and guided her inside.

Annie allowed her sister to guide her, gasping for breath and shaking with fright, to the kitchen table. There Adelle poured a cup of tea. Annie turned horrified eyes from the teacup to her sister.

1940s Home Notes Girl tea party “Oh don’t be silly,” Adelle chastised. “It’s not from that teapot.”

Annie took a sip of the tea her sister pressed upon her. She took a bite of cake or scone or some baked treat that would ordinarily have been delicious. However it might as well have been cardboard in her mouth. Without even realizing what she was doing Annie crumbled the rest between her fingers never looking at it. She stared blindly out the kitchen window into the darkness, too stunned to process the thousand thoughts in her mind.

“Why in heaven’s name would you let the teapot awaken?” Annie finally asked.

“It couldn’t be helped. I needed to talk to our grandfather,” Adelle replied.

“That wouldn’t be difficult for you,” Annie said. “Why would you use the teapot for that?”

Her sister’s mouth curved to that self-satisfied, cat-with-a-bowl-of-cream smile that Annie knew all too well.

“Which grandfather,” Annie asked, closing her eyes and bracing herself for the answer she already knew was coming.

Adelle pursed her lips then made a reluctant, sardonic grimace. “The one quite a few times removed. Maybe a few hundred times.” 1905 Sunday Mag Tea Woman steam kiss

Annie groaned and dropped her head to the kitchen table, her pale hair falling to cover her face. Forehead against the polished wood, she rocked her head side to side. Finally she looked up at her raven haired sister.

“Tell me this is not happening,” Annie pleaded hoarsely.

“It really couldn’t be helped, Annie. I had to consult Enoch,” Adelle said apologetically.

“What could possibly be that important?” Annie demanded.

The sardonic twist left Adelle’s mouth. She looked into her sister’s eyes, coldly serious.

“Cailleach Bheur,” Adelle said. “Beira the Crone.”

***

As you can see, my odd little imaginary town has its quirks. I hope you enjoyed this little visit to Atonement, Tennessee.

Hugs,

Teagan

Dazzle Tea

DAZZLE TEA- Recipe by Hocuspocus13
2 parts red clover blossoms
2 parts rose hips
1 part chamomile flowers
1 part peppermint leaves

tea by these leaves
herbs and water it weaves
a brew so warm
it would awake a storm
teapot time to be reborn

tea time in Atonement at Adelle’s Attic Tea Room

Jan 11

141 Comments

My Very First Post- A Mixed Citrus Curd

This week I am taking you all on a little trip down memory lane, I am re visiting a few of my first posts. I actually posted twice on that first day. The first a mere paragraph saying I had no idea what I was doing and would try to get this blog up and running. It is embarrassing a little to read it but also saddens me because my pugs were alive when I started this blog. When I figured it out I posted this recipe which I had already posted on Food52 for mixed citrus curd. I have not made this recipe since I first posted it in January 2012 and I am using tangerines, cara cara oranges and lemon. This would be good with any citrus you like, the flavor of the mixture of different types is delicious.

I was so nervous starting this blog, what if no one likes me or my recipes or ever even stops by was probably my biggest fear. I posted for the first time on Jan, 14 but the truth is I had the posts sitting in draft for about a week before I got up the courage to hit the publish button.

This is a very nice curd but I prefer the recipe from Tartine, the method is different you process or blend in the cold butter and get a thick, buttery, creamy curd that you can use immediately. Even sitting overnight this curd is not thick enough in my opinion to use as a filling for cake or a tart. When using this curd I would whip some cream cheese into it to stiffen it a bit and add some additional zest from an orange.

Mixed Citrus Curd photo from 2012

Mixed Citrus Curd

Makes 3 cups of curd

1 heaping tbs mixed zest from the fruits

1/2 cup mixed citrus juice (juice from each fruit mixed to yield the needed amount) I used the juice of 1 lemon, 2 small tangerine and 1 cara cara orange.

6 large or extra large egg yolks

4 oz cold unsalted butter cut into pieces (1 stick)

1 1/2 cup sugar

pinch of salt

1-2 tsp orange zest (added after its cooked)

Instructions:

Zest the fruit and set aside a heaping tbs of mixed zest, juice the fruit mix together and set aside 1/2 cup. In mixing bowl add the egg yolks, sugar and a pinch of salt. Beat with hand held mixer until creamy and light. Whisk in the juice and zest and pour into sauce pan. Cook at medium low heat stirring constantly until the sugar has melted and it’s hot to the touch. Now add the butter one piece at a time stirring constantly until the butter is melted. Place thermometer in and continue cooking until it reaches a temperature of 175 degrees. Remove from heat.

Pour through a sieve into a bowl or large measuring cup, add the orange zest stir to combine and cover with plastic that sits directly on top of the curd, allow to come to room temperature then refrigerate overnight.

Jan 8

108 Comments

Recipe Redux Bread From The Solitary Cook

Next Week it will be 4 years since I started the blog and I want to feature just a few recipes from my first week of blogging, this recipe was posted on January 22 of 2012, Rustic Italian Bread, the recipe comes from my friend Cynthia whose lovely blog The Solitary Cook has been around about as long as mine, we have known each other longer through Food52 which is where we met. I have linked the recipe and did not copy it into this post, Cynthia is a teacher, a chef and a real artisan, her recipe explains everything involved in making a loaf of bread, it’s a tutorial so click on the link above to see the recipe on her site. Before Cynthia, making bread scared me. Her gentle and comprehensive recipes helped me overcome my fear of failure when it came to yeast breads. Note: Here is the link for the preferment which will need to made before you make the actual bread dough.

I love this bread, it’s simple to make and the result is a lovely loaf with crisp crust and soft pillowy inside. It’s delicious!!

One of my favorite ways to enjoy a slice of this crusty delicious bread is so simple. Good butter, watermelon radishes, sea salt and honey. I get most of my produce which is sourced locally from Farmigo, I have talked about them before, it’s an a la carte CSA, love it!! The radishes and butter are from local farms and the honey was a gift from a friend it is sourced in Manhattan, Hells Kitchen, there is actually a bee keeper in a community garden there. The honey is amazing.

Love local food

Or for breakfast, fried bread, lightly buttered pan fried in olive oil, oven roasted gold tomatoes and a medium soft egg. Quick and easy and hey who doesn’t love fried bread.

Jan 7

91 Comments

Khoresht e Bademjan

This is one of my favorite Persian foods, it’s a pretty broad statement really, because I can say the same thing about so many different Persian recipes but this is one I probably make more than any other, it’s so simple and tasty and although I made it with lamb it can easily be meatless using just the eggplant and it is just as delicious. I will be honest, posting a recipe for Persian Food makes me a bit nervous, mainly because there are some incredibly awesome Persian cooks who follow this blog, Fae and Azita as an example, I often misspell the names of the dishes and am always insecure about my method or recipe. I did learn to cook Persian food from a friend of mine from Iran, I also have found that like so many other countries, the recipes and ingredients and methods can vary depending on what city or region you are from.

That said this is my way of making this delicious stew or Khoresht. What really gives it the distinct flavor IMHO is the dried Persian limes. You can add lemon but using the dried limes give the stews a distinct flavor that you cannot replicate using any other ingredient. I like to serve this with rice made the Persian way see recipe here and yogurt with cucumber, mint and lemon juice.

Khoresht e Bademjan

Serves 6 depending on serving size

2 lbs lamb stew meat

1 onion chopped

1/4 tsp turmeric

1 onion diced

1 6 oz can tomato paste

2 dried Persian Limes or juice of one lemon

approximately 3 cups water(enough water to cover the meat, eyeball it)

4 small Italian eggplant or 1 regular eggplant peeled (if you like) and cut into rounds.

salt and pepper to taste
Chop the onion, If you can find the dried limes poke holes with the tip of a knife (2-3 slits or holes)
Heat vegetable oil in large saucepan or dutch oven, add chopped onion cook until translucent, add the turmeric. Cook lamb meat until browned. Remove from pan and add the can of tomato paste and cook until paste starts to caramelize approximately 2 minutes. Add lamb back into saucepan, season with salt and pepper, add the water and the dried limes or lemon juice.
Cook on medium heat for approximately 60-90 minutes or until the meat is fork tender and the.Sauce has thickened While the stew is cooking prepare the eggplant, Slice your eggplant into approximately 1/4 inch thick slices, salt and let sit on paper towels for approximately 30 minutes you will see the eggplant start to sweat.Rinse, pat dry and fry in oil until browned, set on paper towel to soak up some of the excess oil. Alternately you can bypass the frying and roast in the oven, lay eggplant slices on parchment, brush each side with olive oil and bake in 375 degree oven for approximately 30 minutes. After 15 minutes turn each over they should be nicely browned and roast for another 15 minutes.
When stew is done add the eggplant and cook on low for another 15 minutes. Remove from heat.

Khoresht e bademjan,saffron rice,yogurt.cucumber,mint salad

Jan 3

115 Comments

Eggnog

Happy New Year everyone, I hope you all had a great day. We are winding down our 2 week long bash at Fiesta Friday but the party is still going strong. The delicious food keeps pouring in, It has been so much fun co hosting the party with my good friends Judi, Mollie, Steffi, and of course our dear host Angie who has been tirelessly throwing this party every week for 2 years. This very special 100th Fiesta Friday has been a blast, the holidays are now a thing of the past but I want to contribute one more recipe, it’s something I make every year and for me it’s a New Years tradition. I have published this recipe before but it’s worth doing again simply because it’s delicious and just screams holiday!!

Eggnog

Makes 1 quart eggnog base

2 cups whole milk

2 cups heavy cream

1/2 cup sugar

6-8 egg yolks (I use 8)

2 tsp vanilla extract

Place egg yolks and sugar in mixing bowl and either whisk or use electric mixer to combine the yolks and sugar until thick and pale yellow. Place milk and cream on stove and heat until scalding (not boiling) add half the hot milk/cream to egg yolks whisking constantly. Pour back into pan with the remaining milk, cook on medium heat stirring constantly with a wooden spoon. You are making a custard, check frequently when the custard starts to thicken by dipping the spoon in the custard, swipe a line on the back of the spoon and if it stays intact the custard is done. Remove from heat, stir in vanilla and transfer to a heat proof bowl. Cover with plastic wrap, it should sit directly on the custard and refrigerate at least 4 hours preferably overnight.

Making the eggnog

1 quart egg nog base

1 pint vanilla or eggnog ice cream (optional)

1 cup heavy cream whipped

fresh nutmeg grated

rum extract to taste

To make boozy egg nog omit rum extract and add rum or I like to add rum and cognac or brandy. You decide how much, I like to add 1/4 cup rum and 1/4 cup brandy.

Pour the eggnog base into serving container, whip the cream adding just a little sugar. Soften your ice cream and add in scoops to the eggnog, let it melt, it’s ok. Top with whipped cream and generous grating of nutmeg. If you don’t use ice cream divide the whipped cream and fold half into the eggnog base and top with the other half.