split pea soup with ham

 

serves 12

ingredients

stock
1 ham shank
1 tablespoon canola or extra light olive oil 
12 black peppercorns
5 sprigs fresh thyme
5 sprigs parsley
1 bay leaf
1 carrot, chopped in 3 pieces
1-2 celery stalks with leaves, chopped in 3 pieces each
1 wedge of yellow onion
1/2 leek, split lengthwise 
10-12 cups water

mirepoix + ham + garlic 
6-8 carrots, 1/2-dice
6-8 celery stalks, 1/2-inch dice
10-12 ounces ham steak, 1/2-inch dice
2 medium onions, 1/2 inch dice
8-10 cloves minced garlic
2 pounds split peas
canola or extra light olive oil
1 –2 teaspoons sea salt

directions

stock
Heat the oil in a large pot, on medium high.  Brown the ham shank on all sides.  Create a bouquet garni by placing the remaining stock ingredients in a cheesecloth or soup sock.  Tie loose ends securely and place in the pot along with the ham shank.  Cover with water, and simmer for up to one hour.

mirepoix + ham + garlic
While the stock simmers, add a few glugs of canola or extra light olive oil to a large heavy bottom skillet, on medium heat.  Add the garlic, stirring until fragrant and lightly colored.  Next, add the onions, stirring for about 5 minutes.  Turn heat to medium high and add the ham.  Stir intermittently, allowing the ham to color a bit.  When the ham begins to brown, add in carrots and celery, stirring until vegetables begin to soften a bit but still hold their shape.

Remove bouquet garni and ham shank from the stock pot.  Skim or strain any foam or loose bits floating in the stock.  Bring stock to a boil.  Add peas, ham and vegetables and additional water to .  Reduce heat and simmer for 45 minutes to one hour.  Season with salt to taste.  Soup keeps well, refrigerated, for up to three days and freezes well for up to three months.  Warm over low heat, adding additional water as needed.

whole wheat buttermilk yeast rolls

 
yields approximately 24 rolls

ingredients

1 package active dry yeast (fleischman’s)
1/4 cup warm water
3 cups room temperature buttermilk
1/2 cup sugar
1/2 cup melted butter, cooled
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon salt
5-6 cups whole wheat pastry flour*
2 cups unbleached white flour 

directions

Put yeast and water in a mixing bowl.  Stir until dissolved.  Add room temp buttermilk and sugar.  Let the mixture stand (to proof) for 15 minutes.

Add the melted butter and beaten eggs to the buttermilk mixture.  Whisk to combine.  At this point, my mom prefers to use her KitchenAid.  I like to do it by hand.  If using a stand mixer, begin with the paddle attachment. 

In another bowl, sift the soda, salt and 4 cups of whole wheat pastry flour.  Add the flour mixture to the liquid until a smooth batter forms.  If you are using an electric mixer, switch out the paddle for the dough hook at this time.  Add the white flour, beating well until incorporated.  Add the remaining wheat flour, 1/2 cup at a time, until a fairly smooth dough begins to form.  It may not be necessary to use all of the flour.  Stop adding flour if the dough starts to lose its sheen.  Knead the dough with a dough hook or by hand for about 8 minutes, until smooth and satiny (dough made with wheat flour will be less satiny than dough made with white flour).

Place dough in a buttered bowl and butter the top of the dough, as well.  Cover with a towel and rise in a warm place for one hour.  Pinch off sections of dough roughly the size of golf balls.  Place balls of dough on a parchment lined baking sheet.  Rise for an additional 30 minutes.  Bake rolls at 400 degrees Fahrenheit for 15-20 minutes, until tops are light golden brown.  About 10 minutes into baking, I like to brush the tops with butter but this is optional. 

Unbaked, these rolls freeze quite well.  Place them in the freezer on a baking sheet, for about half an hour.  Once they are firm, transfer to sealable freezer bags.  Thaw frozen rolls at room temperature.  Remove  them from the freezer a few hours ahead of time and transfer to a parchment lined baking sheet 30 minutes before baking.

* I use Bob’s Red Mill organically grown whole wheat pastry flour.  They also make a non-organic version.  Either is fine.  White wheat flour is not the same as whole wheat pastry flour.  I have tried both and much prefer the pastry flour.

arugula salad with chanterelles, bacon, heirloom tomatoes and bleu cheese

  

serves 4

ingredients

salad
10 ounces arugula or baby arugula
1 pint cherry tomatoes (heirloom, when available)
12 ounces chanterelle mushrooms
8 ounces thick bacon or lardons
4 oz. semi-firm bleu cheese (i.e. Rogue, Estrella or Little Boy Blue)
extra virgin olive oil
coarse sea salt

vinaigrette
1/2 cup extra virgin olive oil
2 – 3 tablespoons balsamic vinegar
1 teaspoon sugar
freshly ground black pepper
sea salt

directions

Preheat oven to 375 degrees Fahrenheit

Prepare vinaigrette (see recipe below).  Rinse arugula well and pat dry.  If using standard arugula, it may be necessary to tear the leaves in half and remove the stems.  Set aside.  Rinse cherry tomatoes, halve with a serrated knife and set aside.  Slice bleu cheese into four slab-like pieces.  Place each slice, separately, on parchment or waxed paper to keep from sticking to one another.  Chill until needed.

Place chanterelles on a clean dish towel or paper towel.  Use the towel to brush off any bits of dirt or forest debris still clinging to the mushrooms.  Discard any that are discolored or overly soggy.  Keep small chanterelles whole and halve or quarter larger ones.  Place on a baking sheet lined with foil.  Drizzle with 2 to 3 tablespoons olive oil and 1 teaspoon salt.  Toss to coat.  Roast in a hot oven for 25-30 minutes.  Drain occasionally (reserving juices for stock, if desired).  

While the mushrooms are roasting, slice bacon into 1/4 inch pieces.  In a heavy bottom skillet, fry over medium heat until crisp. Remove from pan and place over paper towels to drain.  Divide arugula between four dinner plates.  Scatter tomatoes, chanterelles and bacon evenly throughout the arugula.  Drizzle each salad with a few spoonfuls of vinaigrette and top each with a thin slab of bleu cheese. 

vinaigrette
Whisk together balsamic vinegar, sugar, salt and pepper, until sugar and salt are dissolved.  Add olive oil in a slow stream, whisking constantly to emulsify.  Alternately, vinaigrette can be prepared by combining all ingredients in an airtight jar and shaking to emulsify.  Taste and adjust as desired.   

wookie cookies

yields approximately 24 cookies

ingredients

1 cup unsalted butter, softened 
1 cup granulated sugar (I use ultrafine baker’s sugar)
1 teaspoon vanilla
1-1/2 cups unbleached all purpose flour
1/2 cup finely chopped pecans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt*
1 cup crisped rice cereal (i.e. rice crispies)

directions

Preheat oven to 325 degrees Fahrenheit

In a medium bowl, cream the butter and sugar until light and fluffy.  Stir in vanilla and mix well.  In another bowl, whisk flour, baking powder, soda and salt.  Stir in the crispies and pecans.  Using a wooden spoon or your hands, add the dry mixture to the butter mixture until well combined.  Chill for 1/2 hour. 

Roll the dough into walnut-sized balls and place an inch or so apart on a parchment lined cookie sheet.  Press down firmly with the bottom of a glass dipped in sugar.  Bake for 10 minutes.  The cookies should be pale but not doughy and must rest on the baking sheet for 1-2 minutes before transferring to a cooling rack.  These keep for several days in an airtight container.

*do not add salt if using salted butter

pumpkin cookies with maple buttercream frosting

yields approximately 24 cookies

ingredients

cookies
2 1/2 cups all purpose or cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3/4 teaspoon salt
1/2 cup unsalted butter
1 cup white sugar
1/2 cup dark brown sugar
1 cup fresh* or canned pumpkin 
1 egg
1 teaspoon vanilla extract
1 teaspoon bourbon

frosting
8 tablespoons softened butter
1/2 cup pure maple syrup, preferably grade b
5 cups powdered sugar

directions

Preheat oven to 360 degrees Fahrenheit

cookies
Whisk together flour, baking powder, baking soda, salt and spices.  Set aside.

Cream together butter and sugars until light and fluffy.  Add pumpkin, egg, vanilla and bourbon, beating until creamy.  Mix in dry ingredients until fully incorporated.  Do not over mix.  Dough will be very sticky. 

Place rounded teaspoonfuls on a cookie sheet lined with parchment.  Flatten slightly.  Bake for 15-20 minutes.  Cookie tops should spring back when touched.  Transfer the cookies to a cooling rack.

frosting
In a medium bowl, cream softened butter and syrup.  Beat in powdered sugar, one cup at a time until smooth and creamy. 

assembly
Once the cookies have cooled, ice generously with maple buttercream, leaving a 1/4 inch border.  Frosting will set in about one hour.  Do not wait to ice the cookies as they will begin to dry out.  The frosting keeps them moist.

Cookies keep in an airtight container for several days, that is, if you don’t eat them first.

*A medium-sized sugar pumpkin, around 4 pounds, yields approximately 1-1/2 cups of mashed pumpkin.  Cut the pumpkin in half, discarding the stem section and stringy insides. In a shallow dish, place the pumpkin halves face down, cover with foil and bake at 375 degrees for 1-1/2 hours or until a fork pierces the skin with no resistance. Once cooled, scoop out the flesh and puree in a food processor or mash with a potato masher. Use this puree in any recipe which calls for canned pumpkin.

figgy piggy chicken

 

ingredients

1/2 pound sliced bacon
4 cloves garlic, thinly sliced lengthwise
one 5 pound free-range whole fryer chicken
10 fresh thyme sprigs
12 fresh black or green figs, quartered
3 tablespoons fresh lemon juice 
coarse sea salt
freshly ground pepper

directions

Preheat oven to 500 degrees Fahrenheit

In Donna Hay’s cookbook, ‘The Instant Cook’, she outlines a method to speed up the cooking time for whole chickens.  I have implemented her technique in this recipe with stellar results.

First rinse the chicken, remove any gizzards and pat dry with paper towels.  Place the bird, breast side down, on a large plate or plastic cutting board.  With sharp kitchen shears, cut through the spine, from tail to neck.  It requires a good measure of elbow grease to cut through the bone and cartilage but can be done.

The result is a flatter bird with more surface area which means faster cooking.  Because the skin and bones remain intact, the meat does not dry out during cooking.  Rub meat with 1-2 teaspoons sea salt and 1/2 teaspoon fresh ground pepper.  Set aside.

In a large, heavy-bottom, high-sided skillet or dutch oven, cook bacon over medium, until lightly crisped.  Transfer to paper towels to drain.  Reserve bacon drippings in skillet.  Add garlic, stirring until golden, about 1 minute.  Transfer to paper towels with bacon. 

Turn heat to medium-high.  Once the bacon fat begins to smoke, add the chicken, breast side down.  Brown for 6 –8 minutes.  Using tongs, turn chicken on its wing side, resting against the wall of the skillet, and brown for 3 –4 minutes.  Repeat on other side.

Place the chicken breast side up in the skillet.  Scatter thyme and figs over the chicken.  Place pan in the oven and roast for about 25 – 30 minutes or until internal temperature registers 165 degrees. 

Transfer chicken and figs to a serving platter.  Deglaze pan with lemon juice by simmering on the stovetop over medium-high heat.  Stir, scraping up crispy brown bits for a minute or so.  Pour over chicken.

To revive bacon, place in oven on low broil for 1 – 2 minutes, watching closely so as not to burn.  Scatter bacon and garlic over the chicken. 

Serve with: roasted cauliflower with kalamata vinaigrette

Drink with a slightly sweet white, preferably with notes of honey and dried honey.  Muscatel or Gewurztraminer are good bets.

recipe adapted from Gourmet magazine, September 2009

bourbon apple pie

yields 8 servings

ingredients

crust
1/2 teaspoon salt
1/3 cup very cold water
1-1/2 cups all-purpose flour
10 tablespoons butter

milk
sugar

filling
2 –3 pounds tart apples such as granny smith, peeled and cut in 1/2” pieces
1/4 cup fresh squeezed lemon juice 
2/3 cup dark brown sugar
1/4 cup all purpose flour
2 tablespoons bourbon (I prefer Maker’s Mark)
2 tablespoons finely chopped crystallized ginger
1/2 teaspoon ground cinnamon
1 tablespoon cold butter, cut in small pieces

directions

Preheat oven to 400 degrees Fahrenheit.

crust
In a small bowl, combine water and salt, to dissolve.  Place bowl in refrigerator until needed. 
Place flour in mixing bowl.  Cut butter into 1 inch pieces and scatter over the flour.  Using a pastry blender or a fork, cut the butter into the flour until it resembles coarse crumbs with some larger pea-sized pieces.  Drizzle in chilled salt water, gently tossing with a fork until a shaggy dough begins to form.  Mix gently until dough comes together but is not entirely smooth.  Bits of butter should be visible throughout the dough.
On a lightly floured surface, shape the dough into a 1 inch disk.  Wrap dough in plastic wrap and chill for 2 hours or overnight.
Divide chilled dough in two and place half the dough on a floured surface.  Rewrap the other half and return to refrigerator until ready to use.  Roll dough to 1/8 inch thick, occasionally lifting as you go to prevent sticking.  Use additional flour, as needed.  Carefully transfer the round to a 9-inch pie dish.  Using kitchen shears, remove excess dough leaving a 2 inch overhang.  Cover in plastic wrap and chill while readying the filling.

filling
Place filling ingredients, excluding butter, in a bowl and stir to combine.  Taste and adjust lemon juice, sugar and cinnamon as needed.  Set aside.

assembly
Roll out the second half of dough on a lightly floured surface, to 1/8” thickness.  Pour filling into the crust.  Dot with butter.  Make a hole or ‘x’ in the center of the top crust and carefully place dough over the apples.  Using kitchen shears, remove excess dough, leaving a 2 inch overhang.  Crimp or flute edges according to preference.  Use dough scraps to decorate the crust or keep it rustic, as I did.

Place pie on a rimmed, foil-lined baking sheet.  Brush crust with milk and sprinkle with sugar.  Bake for about one hour, until golden brown.  Tent with foil if crust browns too quickly.
Let pie set for approximately 1 hour.  Serve warm with good quality vanilla ice cream.


Crust adapted from the recipe for ‘flaky tart dough’ in the ‘Tartine’ cookbook by Elisabeth M. Prueitt and Chad Robertson.

homemade applesauce

yields approximately three cups

ingredients

3 lbs apples, peeled, cored and cut in 3/4” chunks
1 cup water
1/4 cup dark brown sugar
1/4 cup fresh squeezed lemon juice
1 tablespoon crystallized ginger, finely chopped

directions

In a heavy bottomed pot, on medium heat, combine all ingredients.  Stir occasionally until the mixture begins to boil.  Reduce heat and simmer for 20 – 30 minutes, or until the apples are quite tender.  Mash to preferred consistency with a potato masher or fork.  Continue simmering until most of the liquid evaporates.  Remove from heat and cool for 30 minutes.  Serve cool or at room temperature.

Keeps for up to three days, refrigerated.  Freezes well.

oven dried apples

 

yields approximately 2 cups

ingredients

4-5 lbs apples
2 lemons or 1/2 cup lemon juice

directions

Preheat oven to 140 - 150 degrees Fahrenheit.
Wash apples, making sure to remove any stickers.  Remove bruised spots from apples.  Peel skin or leave it on, according to preference.  Core the apples and slice them about 1/4 inch thick.  Try to keep the slices similar in thickness to insure even drying time. 

To diminish browning, soak apples for 10 minutes in bowl of cold water and lemon juice. 

Place two cooling racks in two large rimmed cookie sheets.  Arrange apple slices on racks.  It is possible to dry apples without the racks but it will be necessary to occasionally turn the apples to expose the other side. Transfer apples to oven, on two shelves.  Leave oven door slightly ajar to prevent condensation which slows the drying time. 

Apples should dry in approximately 10 hours, possibly longer.  They will be flexible, not brittle, with the consistency of a raisin.  If they feel sticky or if the center is still watery, they need more time.  For crispier apples, leave them in a little longer.

Cool apples to room temperature, about 30 minutes, before storing.  When stored properly, dried apples will keep for six to nine months.

For more information, visit www.pickyourown.org/apples_dried.htm

whole grain scones with oats and apples

 

yields 12 scones

ingredients

1 3/4 cups whole wheat pastry flour (Bob’s Red Mill)
1/2 cup old fashioned rolled oats
1/2 cup oat flour (substitute whole wheat pastry flour, if needed)
1/2 cup unbleached all purpose flour
2/3 cup dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon 
3/4 cup chilled, unsalted butter, cut in 1/2 inch pieces
1 cup dried apples, cut in 1/4 inch pieces 
3/4 cup chilled buttermilk plus additional for glaze
1 large egg

directions

Preheat oven to 375 degrees Fahrenheit.
 
Place the first 9 ingredients in a large bowl, whisking to blend.  With a pastry blender or the back of a fork, cut cold butter into the dry mixture until it resembles coarse crumbs.  Gently stir in the dried apples.

Whisk buttermilk and egg in small bowl.  Add buttermilk mixture to the dry ingredients in a slow, steady stream, tossing with a fork until the wet and dry ingredients are fully incorporated and a dough has formed.  Do not over mix.
   
Transfer the dough to a lightly floured surface.  Knead the dough gently, two or three times.  Divide the dough in half.  With floured hands, pat each half into a 6-inch round, about 3/4 inch thick.  Cut the rounds into 6 wedges.

Place the scones 1 inch apart on a large rimmed baking sheet lined with parchment.  Brush each wedge with buttermilk*.  Bake the scones for 20 minutes or until the edges are lightly browned. 

Serve warm.

*These scones freeze exceptionally well.  After glazing, place unbaked scones in a pan or baking dish with sides and cover well with plastic wrap.  Once frozen, scones can be transferred to an airtight container and frozen for up to one month.  Increase baking time by 5 – 10 minutes.

spaghetti with simple tomato basil sauce, meatballs and fresh peas

yields 4 servings

ingredients

olive oil 
sea salt
2/3 pound fresh peas in pods
1 pound spaghetti (such as barilla plus)
a block of parmesan reggiano, for serving

meatballs
1/2 bunch marjoram, leaves picked, roughly chopped
1/2 teaspoon salt
1/4 teaspoon ground pepper
3/4 cup good quality fine bread crumbs*
1/2 cup grated fresh parmesan reggiano
1 large egg, lightly beaten
2 tablespoons olive oil
1/2 pound ground sausage
1/2 pound ground beef

tomato basil sauce
olive oil
2 cloves garlic, peeled and thinly sliced
1 small bunch fresh basil, leaves picked, stalks finely chopped
1 – 28 oz. can good quality plum tomatoes
sea salt and fresh ground black pepper
good quality balsamic vinegar

directions

Shell peas and set aside.

*For bread crumbs, tear half a crusty baguette (preferably day old) into small pieces and pulse until fine in a food processor.  Place in oven on low broil for 2 – 5 minutes, stirring as needed, until evenly browned.  Voila.  Instant bread crumbs.

meatballs
Combine first seven ingredients until well mixed.  With your hands, add ground beef and sausage to the mixture, breaking the meat into smaller chunks.  Claw at the meat rather than kneading it, being careful not to over mix as meat will easily become tough. 

Have a bowl of cold water nearby.  Dip hands in water before pinching off enough meat to gently form 1-1/2 inch balls.  Place meatballs on plate and set aside.

Place each meatball in the ‘cup’ of a cupcake tin, greased with olive oil.  Bake in the oven at 400 degree oven for about 15 minutes or until firm but not solid.  Cut into one meatball to be certain it is fully cooked.  This low-maintenance method eliminates the mess of cooking in the skillet and yields perfect meatballs with uniform color and shape.  For stovetop method, cook in two batches in a a large skillet with two glugs of olive oil, turning to brown evenly.  Once finished, transfer meatballs to a paper towel lined plate. 

At this point, place the spaghetti in a large pot of  boiling water and cook according to package directions, until al dente.

tomato sauce
Heat a medium saucepan and pour in a glug or two of olive oil.  Add sliced garlic and chopped basil stalks, stirring now and then until garlic begins to color.  Sprinkle 2/3 of the basil in the pan.  Add the tomatoes, sauce and all.  Bring to a simmer, breaking up tomatoes with a wooden spoon.  Season to taste.  Add a splash of balsamic vinegar.  Stir and turn heat to medium-low to keep warm.

assembly
Warm meatballs in a large skillet over medium heat.  Divide pasta and meatballs between four plates or bowls.  Spoon over tomato sauce.  Sprinkle remaining basil and a handful of peas over each dish.  Finish with shaved parmesan.

Pairs well with a slightly sweet, fruit forward wine such as prosecco, rose or pinot grigio.

Recipe adapted from ‘Jamie at Home- Cook Your Way to the Good Life’ by Jamie Oliver.

arugula salad with chevre, fresh peas and lemon

yields 4 servings

ingredients

8 oz. arugula, baby or regular
1/2 pound fresh English peas in pods
Juice of 1/2 lemon or about 1 tablespoon
3 tablespoons good quality extra virgin olive oil
4 oz. crumbled chevre, such as Laura Chenel
sea salt and fresh ground pepper

Directions

Wash arugula carefully to remove any dirt or sand.  Gently pat dry with a clean kitchen towel.  Discard any wilted leaves.  Place in a bowl.  Shell peas.  Taste a pea or two.  If the peas are too starchy or not particularly sweet, blanch in a pot of boiling water and rinse with cold water.  Add half of the peas to the arugula.

In a small bowl, whisk together lemon juice, olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon fresh ground pepper.  Taste and adjust seasoning as needed.  Pour dressing over arugula and peas, tossing lightly, to combine.  Place salad on four small plates and sprinkle each with crumbled chevre and remaining peas.  Finish with a touch of fresh ground pepper.

Lovely with a crisp white wine, such as Sauvignon Blanc.

smashed fresh pea and fava bean bruschetta

yields 4 – 6 servings

ingredients

1 pound English peas in the pods
1-1/2 pounds fava beans in the pods
1 small bunch fresh mint, leaves picked
Maldon sea salt and fresh ground pepper
extra virgin olive oil
2 ounces fresh pecorino, such as Toscano Stagianato
12 – 1/2” slices good quality, chewy baguette
juice of 1 lemon
2 cloves garlic, unpeeled, cut in half
1 large ball buffalo mozzarella
1 handful pea shoots, if available

Directions 

Shell peas and fava beans into separate bowls.  In a small saucepan with a steamer basket, blanch fava beans for about three minutes.  Rinse in cold water.  Pinch one end to remove the bright green bean from its pale outer shell.  Set aside.  Finely grate pecorino cheese.  Tear mozzarella ball into 12 semi-flat ‘slices’ as opposed to chunks.  Set cheeses aside.

Using a good size mortar and pestle or a shallow baking dish and a potato masher, bash the peas with half the mint leaves and a pinch of sea salt.  Add the fava beans a few at a time and crush to a thick green paste.

Add a few tablespoons extra virgin olive oil for a lovely consistency and to really bring it all together.  Mix in grated pecorino and two thirds of the lemon juice.  At this point, taste the mixture.  You want to balance the richness of the pecorino and olive oil with the freshness of the peas, beans and mint. Season with more salt and pepper, as needed.

Place the 12 baguette slices on a rimmed cookie sheet lined with parchment or aluminum foil.  Broil on low, 2-3 minutes on each side.  While still hot, rub each slice with a cut half of the garlic clove. 

Cover each slice of baguette with a thick layer of paste, not too evenly, to keep the presentation a bit rustic.  Top the pea mixture with a piece of buffalo mozzarella.  Mound a few pea shoots and some mint leaves atop each bruschetta.  Place on serving platter and drizzle with a mixture of remaining 1/3 lemon juice, extra virgin olive oil, salt and pepper.

Best served immediately with a glass of prosecco or pinot grigio.  Do not make more than an hour in advance. 

This mixture would work well tossed with pasta, pesto-style, or try adding a dollop atop grilled or broiled white fish.

Recipe adapted from ‘Jamie at Home – Cook Your Way to the Good Life’ by Jamie Oliver.

lemon lime cream tart with blackberries and blueberries

 

yields 8 – 10 servings

ingredients

sweet tart dough
1/2 cup + 1 tablespoon unsalted butter, room temperature
1/2 cup sugar
1/8 tsp salt
1 large egg, room temperature

egg wash
1 large egg
pinch salt

filling
3/4 cup sugar
4 large eggs
3/4 cup heavy cream
1/2 cup lime juice
1/4 cup lemon juice
zest of 3 limes

topping
1 pint blackberries
1 pint blackberries 
2 tablespoons black or red currant jelly

DIRECTIONS

crust
Using a stand mixer with the paddle attachment, combine butter, sugar and salt, mixing on medium speed until smooth.  Add egg and mix until smooth.  Stop mixer and scrape sides of bowl with a rubber spatula.  Add flour, all at once, and mix on low just until incorporated.  Shape dough into two equal balls, and shape each ball into 1/2” thick disks.  Wrap well in plastic wrap and chill two hours or overnight.*

To line a 9” tart pan, place chilled dough disk on a lightly floured surface (i.e. a silicone mat) and roll to 1/8” thick, rolling from center toward edges, in all directions.  Lift and rotate dough a quarter turn after every few strokes, dusting underneath with flour, as necessary, to discourage sticking.  Work quickly to prevent dough from becoming warm.  If dough has warmed, transfer to the refrigerator to firm up for a few minutes.  Otherwise, gently transfer dough to the tart pan, easing it into the bottom and sides and pressing carefully into place.  Do not stretch dough or side will shrink during baking.  Patch tears with extra dough, pressing firmly to adhere.  Trim dough to level with top of the pan using a sharp knife.  Place tart shell in freezer for about 15 minutes or until firm.  Freeze any scraps and the extra disk for future use.  Frozen dough keeps for up to three weeks.

Preheat oven to 325 degrees F.

Once the shell is firm, use a fork or the tip of a knife to dock (make small holes in) the bottom of the tart shell, 2” apart.  Bake for 10-12 minutes or until lightly colored, dry and opaque.  Check during baking and rotate pans as needed, for even color.  Beat egg with salt in a small bowl and lightly brush the bottom and sides of the shell with egg glaze, about two minutes before desired color is reached.  Return shells to oven and bake until lightly colored and egg glaze has set.

filling
Preheat oven to 350 degrees F.

Whisk together sugar and eggs in a bowl.  When well mixed, slowly stir in cream, juices and zest.  Place the cooked tart shell on a rimmed baking sheet.  To reduce spillage, position the pan on the oven rack before pouring filling into the shell.  Bake 35-40 minutes or until the filling is set but still semi-wobbly in the center.  After cooling for one hour, the filling will set to a perfect consistency, soft and smooth.  Make sure to cool before cutting to avoid a gooey mess. 

topping
Once tart has cooled, remove sides from tart pan, using a small, sharp knife to loosen, if needed.  Place crust on a plate.  Carefully rinse blueberries and blackberries and gently pat dry with paper towels.  Arrange blackberries in two concentric circles, about 1” from inside edge of crust.   Mound blueberries in center of tart.  If there are extra blueberries, add another circle (see photo, above) around blackberries. 

In a small saucepan, warm jelly until melted.  Whisk, adding water if too thick.  Use a pastry brush to brush jelly over berries, careful to avoid dripping jelly on the filling.

Tart can be served at room temperature or chilled, according to preference.  Serve unaccompanied or with a dollop of freshly whipped cream.

Lemon lime cream filling adapted from ‘The Naked Chef’, by Jamie Oliver.  Sweet crust adapted from the ‘Tartine’ cookbook, by Elizabeth M. Prueitt and Chad Robertson.

fresh figs with chevre, mint and prosciutto

yields 12 pieces

ingredients

1 pint (about 12)  fresh mission figs (skin should be bulging but not broken and slightly softer than a ripe peach)
1 – 4 oz. plain chevre at room temperature (i.e. Laura Chenel)
4 oz. thinly sliced prosciutto di Parma
1 small bunch fresh mint
Maldon sea salt or fleur de sel

directions

Gently rinse figs and pat dry.  Set aside.  Open goat cheese package and have a small spoon at the ready.  Slice or tear prosciutto into 12 one inch wide ribbons.  Wash and pat dry mint.  Pluck 12 mint leaves for garnish.  

With a paring knife, remove the figs’ tough tips.  Take a thin slice off the bottom, giving the figs a flat surface as stability for serving.  Cut figs crosswise, about halfway down, creating four points and a cavity in the center for the cheese.  

Using a teaspoon, fill center of each fig with chevre, 1-3 teaspoons depending on size of fig.  Sprinkle a pinch of Maldon or other coarse salt over chevre.  Place prosciutto in the center or each fig.  Garnish with mint leaf.

For best flavor, serve at room temperature or slightly cooler, not straight from the refrigerator. 

Recipe adapted from ‘The French Market’ by Joanne Harris and Fran Warde

crispy prosciutto wrapped bleu cheese dates with balsamic reduction

 

yields 4 – 6 appetizer portions

ingredients

12 Medjool dates
4-6 oz thinly sliced good quality prosciutto di parma
4 oz creamy French bleu cheese, such as Bleu d’Auvergne, Fourme d’Ambert or Bleu de Basque
1/3 cup balsamic vinegar
fresh rosemary or thyme sprigs, for garnish

DIRECTIONS

Make a lengthwise incision in each date and remove the pits, leaving a 3/4” opening for cheese.  Generously fill each date with bleu cheese, pressing date around cheese to close.  Cut prosciutto slices into 12 – 1” strips.  These will vary in length, based on the size of the slices.  Wrap one strip around each date.  Place dates on a plate and set aside.

In a small pan, heat balsamic vinegar on medium-low, simmering until it thickens and about half the liquid is reduced, 5-10 minutes.

In another skillet, on medium heat, sear the prosciutto wrapped dates, turning to brown evenly.  Once browned, pour in the balsamic reduction and stir to coat.  Remove from heat and place dates on a serving dish.  Use a spoon to drizzle with remaining balsamic vinegar, in pan.  Garnish with herbs.  Rosemary sprigs may be used as rustic hors d’oeuvres toothpicks, if desired.

Serve immediately

whole wheat ham and cheddar pockets

 

yields 10 petite pockets or 5 meal-sized portions

Ingredients

whole wheat pizza dough*

1 cup wrist-temperature water
1 package active dry yeast (such as Fleischmann's)
1 T honey
1 1/2 T extra virgin olive oil
2 tsp salt
2 cups organic whole wheat pastry flour (Bob’s Red Mill)
1/2 – 1 cup organic unbleached flour (Gold Medal) 

filling

20 slices nitrite-free ham
1 1/2 cups shredded medium cheddar
1 cup cup shredded romano or parmesan cheese
olive oil for basting

DIRECTIONs

for crust

Combine yeast with water, olive oil, honey and salt.  Stir until dissolved.  Let the mixture sit for five minutes to proof.

Whisk in flour until it is too thick to whisk.  Use one hand to knead the dough in the bowl for about five minutes.  Add flour until it is no longer sticky.

Drizzle a little olive oil in the bowl and turn the dough once to coat.  Cover the bowl and place in a warm, draft-free place for about one hour or until dough has doubled in bulk.

assembly

Once dough has risen, cut in half and divide each half into five equal portions.  Roll each portion into round discs, about 6 inches across.  

Divide 3/4 cup shredded cheddar amongst the discs, leaving a 1/2” border and reserving half of the dough for folding over the filling.  Next, add one slice ham, folded or torn to fit.  Divide and sprinkle remaining 3/4 cup cheddar over ham.  Finish with the shredded romano or parmesan.
Gently stretch 1/2 of the dough over the filling, sealing the edges by folding over and crimping.  If dough begins to dry, lightly brush edges with lukewarm water before sealing.  Brush pockets with olive oil.  Bake on a parchment lined cookie sheet at 500 degrees for 8-10 minutes or until golden brown around the edges and lightly golden on top. 
 
Serve hot or at room temperature.

*The pizza dough is quite versatile and works well for pizzas and calzones with any variation of toppings or filling.

organic whole wheat banana muffins or bread

 

yields 5-6 dozen miniature muffins or 6 petite loaves 

ingredients

7 organic ripe bananas, mashed with a potato masher or fork
3/4 C melted organic butter
3 organic eggs, beaten with fork
1 1/2 C dark brown sugar
generous splash of good vanilla
3 C organic whole wheat pastry flour (Bob’s Red Mill)
1/2 C organic unbleached wheat flour (Gold Medal)
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt
1 – 12 oz. bag chocolate chips (mini, dark, etc…), optional

directions

Preheat oven to 350 degrees.


In a large bowl, mix together the first 5 ingredients.  Set aside.  In a medium bowl, whisk the dry ingredients.  Combine the wet and dry ingredients until incorporated but do not over mix.  Add one bag of mini or regular chocolate chips, if desired. 

   
For miniature muffins*, fill paper lined tins 3/4 full and bake  for 15-20 minutes.  For regular muffins, fill lined tins 2/3 full and bake for 25-30 minutes.  For mini loaves, grease and flour six miniature loaf pans and fill each about 2/3 full.  Bake for 30-40 minutes.  Place pans on a rimmed baking sheet for easier transport in and out of the oven.  The loaves freeze well, wrapped in waxed paper and foil.  Bread is as good when still slightly frozen. 

 
*An easy way to fill the muffin tins:  spoon batter into a clear plastic sandwich bag, seal and snip off one corner. 

chewy chocolate chip granola bars

yields approximately 36 bars

ingredients

1 cup dark brown sugar
2 cups organic brown rice syrup
2 cups unsweetened shredded coconut
4 cups organic old fashioned rolled oats (not thick*)
4 cups organic crispy brown rice cereal(Erewhon or Barbara’s)
1/2 cup organic ground flaxseed
1 tablespoon good quality vanilla
2/3 cup + 1/2 cup mini chocolate chips
nonstick cooking spray

directions

Spray a 12 X 17 rimmed baking sheet with non stick spray and set aside.  Combine the brown sugar and rice syrup in a medium bowl.  Microwave on high for 2 – 1/2 minutes.  Stir.  Microwave for 2 – 1/2 more minutes.  Add the vanilla and stir until blended. 

In a large bowl, mix together the coconut, oats, rice cereal and flaxseed.  Add the rice syrup mixture to the dry ingredients.  Stir until combined.  Add 2/3 cup mini chocolate chips.  Stir to incorporate. 

Transfer the granola mixture to the prepared baking sheet.  Place a piece of waxed paper over the top and press the mixture firmly and evenly into the baking sheet.

Evenly sprinkle 1/2 cup mini chocolate chips over mixture, pressing to adhere chips to bars.   Let firm for about one hour.  Cut into 1-1/4” x 3” bars.  Wrap bars individually in waxed paper and store in an airtight container.  Or just make one giant granola bar and call it a day.

*Thick oats do not work in this recipe.  I once used them by mistake and learned the hard way. The thick oats do not absorb enough moisture; resulting in granola bars with a chalky, raw oat texture. 

crispy squash blossoms with fromage blanc and fresh mint

 

serves 2-4 starters

6 oz. fromage blanc, fresh ricotta or chevre
1/4 tsp. ground nutmeg
1/4 cup grated parmesan reggiano
grated zest of 1/2 lemon
1 small bunch of finely chopped fresh mint, leaves only
1 red chili or jalapeno pepper, seeds and ribs removed, and finely chopped
coarse sea salt (maldon or fleur de sel work well)
1/2 cup flour
1 cup white wine such as pinot gris
8 fresh squash blossoms, also called zucchini flowers
canola oil or extra light olive oil
1 lemon (can be same one used for zest)

 

In a small bowl, combine first six ingredients, reserving a bit of mint for garnish.  Taste and season carefully with coarse sea salt.  Set aside.

In a medium bowl, whisk the flour, wine and a pinch of salt until thick like heavy cream.  If it’s too thick, add more wine.  If too thin, add more water.  If you dip your finger in the batter, it should nicely coat it.

Gently, open the squash blossoms, taking care to keep them as intact as possible.  Pinch off the stamen, inside, as it tastes bitter.

Carefully fill the flowers with the cheese mixture, pressing the petals back together to form a seal around the filling.

Heat about two inches of oil to 350 degrees, using a thermometer to gauge temperature.  Turn on the kitchen fan and have a plate nearby with a layer of paper towels. 

Use tongs to dip the stuffed blossoms in the batter, one at a time, allowing the excess to drip off.  Use the tongs to place them in the hot oil.  Never drop them into the oil.  Watch for the edges to turn golden and turn once, using tongs.  Remove from oil with tongs and place on paper towels.  Repeat.  Two may be fried at the same time but be careful so they don’t stick together.  I prefer frying one at a time.  Place on serving plate and finish a squeeze of lemon, remaining chopped mint and coarse sea salt.  Eat them while they’re hot!

Delicious paired with a crisp, fruity white such as pinot gris

adapted from a recipe by Jamie Oliver

salmon nicoise

Serves 4

1 1/2 – 2 lbs wild king salmon filets
(I recommend looking for filets with plenty of white marbling as the fat is good for you and adds flavor and moisture to the fish)
1 1/2 lbs fresh haricots verts or green beans 
1 pint organic cherry tomatoes
1 large handful nicoise olives
1 small bunch organic basil
1/2  large lemon
unsalted butter
canola or extra light olive oil
good quality extra virgin olive oil
Maldon sea salt

First, rinse the salmon and pat dry with paper towels.  Check the fish carefully for bones and remove any that you find.  Cut salmon four pieces.  Season with salt.  Set aside.  

Halve or quarter the cherry tomatoes, depending on size.  Pit and quarter the nicoise olives.  Chop the basil into confetti-like strips.  Cut half a lemon into two wedges.  Wash and trim the haricots verts.  Blanch haricots verts for a few minutes in a steamer basket.  Do not overcook.  They should be bright green and still fairly firm.  Try one.  If it tastes raw, give it an extra minute or two.  Rinse beans with cold water and set aside.

Turn a large skillet on medium high.  Add 1 T unsalted butter and 1 T canola or extra light olive oil.  Once the butter begins to bubble but not quite brown, add the salmon, skin side up.  If the butter browns too quickly, turn the burner down to medium.  Leave the fish to sear for 3-5 minutes.  Using tongs, turn thicker chunks on each side to sear.  Once the exterior is nicely browned, turn the fish skin side down and allow to cook for an additional 3 minutes.  Remove fish from pan with tongs and set on a plate.  

Using the same pan, adjust heat to medium and add the haricots verts, tossing with any remaining juices in the pan.  Add tomatoes and olives tossing again to combine.  Squeeze lemon juice from 2 wedges over the mixture and drizzle with extra virgin olive oil.  Mix in the chopped basil.   Season with salt.    Place the salmon in the pan, on top of the haricots verts mixture, and broil in the oven on low for 2-4 minutes, keeping a close eye on the fish. 

Divide the haricots verts between four dinner plates and place a salmon filet in the center of each plate.  Evenly distribute any remaining juices and serve with slightly sour crusty bread such as the rosemary diamante from Essential Baking Company.

Salmon pairs beautifully with red wine.  Try it with the Firehouse Red from Tamarack Cellars, a Columbia Valley red blend.

eggs benedict

Saturday is brunch day at our house.

There are three rotating brunch menus from which I rarely stray.  Whole wheat buttermilk pancakes and Great Aunt Vi’s golden butter waffles are par for the course.  When feeling ambitious, I might whip up crepes with assorted fillings, including ham and gruyere, mushroom béchamel, lemon and sugar, nutella with strawberries, nutella with bananas and whipped cream…  Essentially, crepes are a thinly veiled excuse to justify nutella consumption.

Although my family was perfectly happy with my ‘repertoire a trois’, I decided that it was time for something new. 

I have always loved Eggs Benedict but had never before attempted to make them at home.  Last fall, I was inspired by a version at the darling restaurant, Jen’s Garden, while visiting my mom, in Sisters, Oregon.  It was by far the best interpretation I have encountered and I intended do my best to replicate it.

Rather than the traditional english muffin, I baked rosemary parmesan scones, modified from a recipe for a cheddar chive version.  I cut half the dough into triangles and the other half into circles.  The triangular scones came out better and provided a better visual contrast to the roundness of the poached eggs. 

I recently discovered a flavorful, smoked ham at Bill the Butcher, the new neighborhood butcher shop, in Madison Valley.  I grilled 1/4” slices of ham using my All-Clad grill pan, which makes authentic-looking grill lines on whatever you cook in it.  I love this pan for burgers and sandwiches, as well.

From the deep recesses of a kitchen cupboard, I retrieved my fancy, underused Belgian egg poacher, from Sur la Table.  One of our friends, who is a chef, mocked the ridiculousness of my having an egg poacher when it is apparently quite simple to poach eggs without one.  I admit, the final result ended up looking like something you would get from room service at a fancy hotel.  Not exactly rustic cuisine but pretty.  I used local, organic eggs from Stiebrs Farms.

For the hollandaise, I decided that Julia Child’s recipe in ‘The Way To Cook’ was the way to go.  I was terribly nervous about cooking the egg yolk and curdling the sauce but tried to remain calm as I whisked the eggs, lemon and butter into an emulsion.  Julia Child’s recipe has a stopping point at which you can chill the mixture and then add in the remaining butter when you are ready to use the sauce.  This was a great time saver and had no adverse affect on the finished product.  In fact, it came out beautifully and tasted as good as any I’ve had in a restaurant.  One suggestion that worked to keep the sauce from becoming too thick was to add 1-2 ice cubes while warming it on the burner.  For seasoning, I used white pepper to avoid those pesky black flecks in the pale yellow sauce. 

After splitting the scones in half, I placed grilled slices of ham on the halves and then perched the poached eggs atop the ham.  The eggs were blanketed with hollandaise and a delicate dusting of paprika.  They were postively picture perfect.

Organic strawberries, blackberries, blueberries and raspberries were mixed with fresh squeezed lime juice, a touch of superfine sugar and a sprinkle of fragrant chopped mint.  I am not a fan of flavors mingling on my plate unless they were intended to and the brulee cups were the ideal solution.

Using a vintage French Mouli shredder, I shredded organic russet potatoes for hash browns.  You can’t hurry hash browns, which I did, by turning them too often and using the wrong pan.  The crispy brown part that was supposed to make them hash browns, as opposed to just ‘hash’, would not budge from the bottom of the pan.  In the end, they were alright; but decidedly more of a cross between hash browns and mashed potatoes.  I called them ‘mash browns’.  I may be on to something…

I found that the trickiest part was keeping everything warm while assembling each of the plates.  With guests joining us for brunch, I was frantically trying to get five plates ready at the same time.  This is precisely why they put everything under a warmer in restaurants.

Brunch is a great excuse to drink in the middle of the day.  With this meal, I served our favorite Prosecco, called Jeio. 

The eggs benedict were delicious and a welcome departure from the typical Saturday fare but they were also a lot of work.  Next Saturday, it’s pancakes and bacon, all the way.