Sunday, September 25, 2016

Monarda-Infused Milk Pudding with Caramel


On Friday I bought fresh edible flowers from MEarth. And, while I made this on Friday, I haven't had a chance to post it till tonight. Before Friday I had never heard of Monarda, also known as Bee Balm. Some reading indicated that I could use it anywhere that I would use Earl Grey tea. So, I decided to infuse some milk with the blossoms and make a milk pudding with it.


Ingredients
  • 5 eggs, separated into whites and yolks
  • 1-1/2 C whole milk
  • 1/4 C organic heavy cream
  • 1/4 C organic granulated sugar
  • 2-3 Monarda blossoms + more for garnish
  • 6 to 8 t caramel sauce (I like the one in this recipe)
  • also needed: a rimmed baking dish to hold your pudding dishes or ramekins

Procedure
Place the milk and sugar in a small saucepan. Float the monarda blossoms in the pan. Heat the milk slowly - just until small bubbles appear at the edge of the pot. Whisk to dissolve sugar. Let steep for 10 minutes.


Strain the blossoms out and set aside.


In a large mixing bowl, whisk together egg whites and heavy cream. Add this to the milk. Whisk in the egg yolks until smooth.

Place 1 t of caramel in the bottom of your containers. Pour the milk into the ramekins to about three-quarters full. Place the containers into a rimmed baking dish.



Preheat oven to 325°F.

Pour hot water to reach half way up the sides of the dishes. Place in the oven and bake in the water bath until the pudding has set approximately 45 to 50 minutes.



Let pudding come to room temperature. Then cover with plastic wrap and refrigerate for, at least, 3 to 4 hours before serving.


Serve with garnish of more monarda blossoms.

Saturday, September 24, 2016

Caramelized Onions and Cauliflower #SundaySupper


October 1st is World Vegetarian Day; the entire month of October is Vegetarian Awareness Month. And the Sunday Supper tastemakers are kicking off the month with their Best Vegetable Recipe. This week's event is hosted by Susan from The Wimpy Vegetarian

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest boardWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

All the Dishes...

Appetizers
Desserts
Entrees
Sides

Caramelized Onions and Cauliflower

I decided to share one of my favorite vegetarian sidedishes. We love it for the taste, but also for the colors. It just screams autumn. If you aren't able to get colored cauliflower, you can use the regular. It will taste just as delicious.

Ingredients

For the Cauliflower

  • 2 to 3 large heads organic cauliflower, purple and orange when we can find it, cut into florets
  • 2 T olive oil
  • freshly ground salt
  • freshly ground pepper
For the Onions

  • 2 large sweet organic onions, thinly sliced
  • 2 T olive oil
  • 1 t balsamic vinegar
  • freshly ground salt
  • freshly ground pepper
Procedure

For the Cauliflower
Preheat oven to 450 degrees F. Place cauliflower in a large, parchment-lined or silicone-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until beginning to brown with some crispy bits, approximately 40 to 45 minutes.


For the Onions
Heat olive oil in a large, flat-bottom pan. Add onions and cook until they soften and turn translucent, approximately 20 to 25 minutes. Add balsamic vinegar and stir to coat. Cook until deeply caramelized, approximately 15 to 20 more minutes. Season to taste with salt and pepper.

To Serve
Place your cauliflower in a large mixing bowl. Add caramelized onions. Toss to combine. Serve immediately - though this is also just as tasty cold the next day.


We served this as part of a completely vegetarian dinner with fresh slaw, roasted delicata squash, and a massaged kale salad. Yum!

Friday, September 23, 2016

Summer Sunset Salad with Calendula Vinaigrette


This afternoon I bought fresh edible flowers from MEarth. Fresh calendula has always reminded me of a summer sunset on the beach. So, in keeping with that, I made a salad in shades of red, orange, and yellow.

 Ingredients

  • 2 to 3 roasted beets, sliced into wedges (this post explains how to roast beets)
  • 2 to 3 ripe tomatoes, sliced into wedges
  • petals from 2 to 3 calendula blossoms + a full blossom or two for garnish
  • 1/4 C apple cider vinegar
  • 3/4 C olive oil
  • 1 T ginger syrup
  • freshly ground salt
  • freshly ground pepper
  • also needed: mason jar with lid


Procedure

Place calendula petals in the bottom of the mason jar. 


Pour in vinegar, olive oil, and ginger syrup. Tighten the lid on the jar. Shake to emulsify. Season to taste with salt and pepper. 


To assemble, place wedges of beets and tomatoes in a serving bowl. Drizzle a generous amount of vinaigrette over the top. Sprinkle with more salt and pepper, if desired. Garnish with whole calendula blossoms. Serve immediately.

Chamomile-Poached Sanddabs with Candy Caps


Why, yes, I did create this recipe completely around the fresh chamomile blossoms I bought from MEarth today. Fresh chamomile is surprisingly bitter, so I thought I'd temper it with the maple syrup-reminiscent candy cap mushrooms. 


Ingredients serves 4

  • 1 pound sanddab filets, deboned
  • 1/4 C dried candy cap mushrooms 
  • 1 T fresh chamomile blossoms + more for garnish
  • 1/2 C boiling water
  • 2 T maple syrup
  • 1 T shallots, peeled and minced
  • 1 T olive oil + more for serving
  • freshly ground salt
  • freshly ground pepper
  • chamomile greens for serving


Procedure

Place candy cap mushrooms and fresh chamomile blossoms in a bowl. Pour boiling water over them. Let steep until softened and fragrant. Whisk in maple syrup. Set aside.

In a large, flat-bottom pan, heat olive oil and saute shallots until softened and beginning to turn translucent. Pour in the soaked candy caps, chamomile blossoms, and soaking liquid. Bring to a simmer.

Place sanddab filets into the liquid. Poach until firm, approximately 5 minutes.

To serve, move cooked filets to a low, rimmed bowl. Spoon candy caps over the top. Pour in a few T of poaching liquid. Drizzle with olive oil. Sprinkle with freshly ground salt and freshly ground pepper. Garnish with fresh chamomile blossoms and greens.

Monterey Market Squid with a Chunky Peanut Sauce


When I saw frozen market squid in our CSF-shop from Real Good Fish this week, I couldn't resist. My boys love squid. And this was a relatively quick dinner that I served one evening this week with an Asian pear and kale salad.

Ingredients

Squid
  • 2 lbs fresh market squid, cleaned
  • freshly ground salt
  • freshly ground pepper
Marinade
  • 3/4 C coconut aminos or gluten-free tamari
  • 1 T fish sauce
  • 1 T minced fresh ginger or ginger paste
  • 1 T minced fresh lemongrass or lemongrass paste
  • 1 T peanut butter
Chunky Peanut Dipping Sauce
  • 1 1/2 C organic chunky peanut butter
  • 1/2 C organic coconut milk
  • 3 T water
  • 3 T freshly squeezed lemon juice
  • 3 T coconut aminos or gluten-free tamari
  • 1 T fish sauce
  • 1 T hot sauce  (feel free to add more if you prefer more heat)
  • 1 T minced fresh ginger or ginger paste
  • 1 T minced fresh lemongrass or lemongrass paste
  • 3 cloves garlic, minced
Procedure
Peanut Sauce
In a small mixing bowl, blend all of the ingredients together until smooth. Adjust for heat, as needed. You may like yours more spicy.

Marinade
Mix together the coconut aminos or gluten-free tamari, fish sauce, ginger, lemongrass, and peanut butter in a large bowl to make the marinade. Set aside.

Squid
Place squid in a large pot. Cover them with water. Make sure they are submerged by at least 1" of water. Bring the water to a boil. As soon as the water boils, drain the squid.

Place the squid in the bowl with the marinade. Marinate the squid for, at least, 10 minutes at room temperature, turning once halfway through.

Preheat your grill or grill pan. Grill the squid for about 2 minutes on each side, weighing them down (I usually place a pot lid on top of them) to get the nice grill marks.

The squid will turn from translucent to opaque. Take care not to overcook as squid turns rubbery if grilled too long. Move the grilled squid to a serving plate and sprinkle with salt and pepper. Serve immediately with the peanut sauce.

{Gluten-Free} Quince Cobbler


Autumn means baking. Lots and lots of baking. Okay, truth be told, I bake all year long. But when the days get shorter and colder, I bake more. And when I saw a basket full of quince I think I squealed. Literally squealed. People stared. Oh, well...if they don't understand my joy at seeing this elusive fruit, too bad.

I adore quince. If you're unfamiliar, here's a piece I wrote for Edible Monterey Bay a couple of years back: Queen of Quince Takes Her Show on the Road


Ingredients serves 4
  • 3 C water
  • 1/2 C organic granulated sugar
  • 1 whole vanilla bean
  • 1 T freshly squeezed lemon juice
  • 4 peeled and cored quince, sliced into wedges 
  • 1 T organic corn starch
Topping
  • 1 C gluten-free flour blend
  • 1/2 C lightly packed organic brown sugar
  • 3/4 t baking powder
  • 3 to 4 T olive oil
  • 1 T pure vanilla extract
  • 2 eggs
  • 1 t ground nutmeg
  • 1 T ground cinnamon
  • dash of ground cardamom

Procedure
Combine water, sugar, and lemon juice in a heavy-bottomed pan and bring to a boil to dissolve the sugar. Add the quince and vanilla bean. Simmer uncovered for 75 to 90 minutes until the quince is tender. The fruit will turn golden; the longer you poach it, the more pinkish it becomes.

Preheat oven to 350 degrees F and butter a baking dish.

Place the drained, poached quince in a mixing bowl. Sprinkle it with corn starch and toss to coat. Spoon the quince into your prepared baking dish.

For the topping...stir until all of the ingredients are well-combined. The consistency will be like a crumble top. Spoon the topping over the fruit and use a spatula to spread it over the quince. 

Bake the cobbler for 40-50 minutes, until the topping is golden brown and the filling is bubbly. Let cool for 5 minutes before serving. Serve hot.

Monday, September 19, 2016

Smoky Crab Bisque

I was in need of a quick mid-week dinner and had a pound of crab claw meat. And, given that the chill of autumn is descending on the central coast of California, I opted to make soup! This is remarkably simple, but tastes decadent.


Ingredients
  • 1 T butter
  • 1 t olive oil
  • 1/2 C bacon, diced
  • 1/2 C onion, peeled and diced
  • 4 to 6 cloves garlic, crushed and minced
  • 1/2 C diced bell peppers (I used a mixture of yellow and red peppers)
  • 1/4 C gluten-free flour
  • 6 C stock (I used a mixture of fish and chicken stock because that's what I had)
  • 2 C diced tomatoes
  • 1/2 C fresh tomato sauce
  • 1 to 2 t smoked paprika
  • 1-1/2 C organic heavy cream
  • freshly ground salt
  • freshly ground pepper
  • 1 pound fresh, cooked crab meat + more for garnish
  • 1/4 C dry white wine
  • pinch of cayenne pepper (to taste)
  • 3 to 4 T fresh parsley, minced
  • bread for serving (gluten-free, if needed)


Procedure
In a large soup pot over medium heat, melt the butter in a splash of olive oil. Add bacon and cook until the fat is rendered, but the bacon is not yet crisped. Add the onions, garlic, and bell peppers. Sauté until softened, approximately 5 to 7 minutes.

Stir in flour and cook for 2 to 3 minutes. Pour in 1 C of broth, whisking to prevent clumping. Pour in the remaining broth, whisking to incorporate.

Bring the broth to a boil, then reduce the heat and simmer for 10 to 15 minutes. The soup should be nicely thickened. Stir in the tomato sauce, fresh tomatoes, and smoked paprika. Let that simmer for another 8 to 10 minutes. Pour in the cream and add the crab. Cook until warmed through.

Pour in the wine and simmer for another 2 to 3 minutes. Season to taste, adjusting salt and pepper as needed. Add some cayenne, if desired. Just before serving, stir in fresh parsley.

To serve, ladle soup into serving bowls. Float a toasted slice of bread in the bowl and garnish with more crab meat.

Saturday, September 17, 2016

Bittersweet Cremeux with Coffee Caramel and Bourbon Cream #SundaySupper

Cup o'Joe, Java, Rocket Fuel…whatever you call it, coffee brings happiness and alertness to the masses on a daily basis. So this week the Sunday Supper tastemasters have brewed up some coffee goodness for you with everything from sippables to sweets! Thanks to Wendy from Wholistic Woman for hosting.


A note about coffee: I love coffee. I don't mean I like it a lot. I mean I am borderline obsessed. Ever since I researched and wrote an article - Bean to Cup: Coffee is Getting A Lot More Local for Edible Monterey Bay's Winter 2013 issue - I have been a coffee fanatic. 

Well, admittedly, I was a coffee fanatic before. I fueled my thesis in college with coffee. Way too much coffee. Then I lived in Italy and pretty much kept time by when I was standing at a bar, gulping down a caffè - what we call an espresso here - because it started my day, was a mid-afternoon pick-me-up, and was my post-dinner sweet.

But, after writing that article, I know a lot more about the plant, the production, and am even more particular about the coffee that I'm buying. I could go on and on about coffee, but let me just say this: the lighter roast you buy, the more you actually taste the qualities of the bean. I no longer buy dark roasted beans which masks the flavors of the beans; I also no longer put cream or sugar in my coffee. Again, I like to taste the flavor of the coffee. So, black it is!

The Sunday Supper Coffee Cart

Beverages
Breakfast
Dessert
Main
Sides

Bittersweet Cremeux with Coffee Caramel 
and Bourbon Cream

I thought about contributing a savory or a main dish with coffee such as a riff on my Coffee Rubbed Prime Rib RoastCoffee-Honey Crusted Rack of Lamb, or Coffee'd Flank Steak. But I opted to share one of our favorite desserts with a coffee twist. My Enthusiastic Kitchen Elf helped me.

Ingredients

For the Cremeux
  • 1-1/2 C organic heavy whipping cream
  • 2-1/2 C bittersweet or semi-sweet chocolate (use a good quality at whatever percent cacao you prefer)
  • 1-1/2 C plain Greek yogurt
  • 1 T ginger syrup
For the Caramel
  • 2 C organic granulated sugar
  • 12 T butter, cubed
  • 1 T instant coffee or espresso
  • 1 C organic heavy cream
  • 1 T fleur de sel (or any other flaky sea salt)
For the Cream
  • 1 C organic heavy whipping cream
  • 1 t bourbon
  • 1 t pure vanilla extract
For Serving
  • whole coffee beans
  • chocolate for shaving over the top

Procedure

For the Cremeux
Place 1-1/2 C organic heavy whipping cream in a sauce pan ring to a bubble again. Add in 2-1/2 C chocolate chips or chunks and swirl until they are completely submerged.


Let stand for 3 minutes. Then, with a whisk, blend till smooth - like you're making a ganache.


Place 1-1/2 C thick Greek yogurt in a mixing bowl. Stir in 1 T ginger syrup. Once the chocolate-cream is smooth, add it to the yogurt and syrup. Blend until completely combined.


Poured the cremeux into individual ramekins, leaving room at the top of the container for the caramel and the whipped cream. Covered the pots with plastic wrap and let them set overnight.


For the Caramel
Place sugar in heavy saucepan that holds, at least, two quarts. Heat the sugar over medium-high heat, whisking as it begins to melt. The sugar will begin to form clumps. Keep whisking and they will melt back down.

Once all the sugar has melted, swirl the pan occasionally while the sugar continues to cook.


Cook until the sugar has reached a deep amber color. It should have a slightly nutty aroma and be almost a reddish brown. Using a candy thermometer, cook till it reaches 350 degrees F.


As soon as the caramel reaches 350 degrees F, add the butter cubes all at once. Be careful because the caramel will bubble up. Whisk the butter into the caramel until completely melted. Stir in the instant coffee.

Remove the pan from the heat and slowly pour the cream into the caramel. Again, take care because the mixture will bubble up again. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel. Whisk to incorporate.

You can use this sauce warm, but I let it cool until it was spoonable and held its shape.

For the Cream
Place all of the ingredients in a large mixing bowl. Beat until peaks have formed.


For Serving
Remove the cremeux from the fridge. Spoon a dollop of caramel over the top. Spoon whipped cream over the caramel. Use a microplane to shave bits of chocolate on the whipped cream. Garnish with a coffee bean.


This was a happy ending to a really long week! 


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest boardWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Share Buttons