carrot masala macaroons

 

yields 36 bite-sized cookies

ingredients

3/4 cup whole almonds (substitute unsweetened coconut, if desired)
2 large egg whites
1 cup sugar
1 teaspoon Garam masala, pumpkin pie spice or ground cinnamon
1/4 teaspoon salt
1 – 1/3 cups lightly packed, finely shredded carrot
3/4 cup unsweetened dried shredded coconut
1/4 rounded teaspoon lemon zest (Meyer lemon, when available)

 

directions

Preheat oven to 325 degrees Fahrenheit with racks in the upper and lower thirds.

In a food processor, pulse the almonds until finely chopped with some variation in texture.  Set aside.  Skip this step if you are omitting the almonds.

In a medium stainless steel bowl, whisk the egg whites until frothy.  Stir in the sugar, masala and salt.  Add the carrot, almonds and lemon zest.  Stir until well combined.  Set aside for 10 minutes to allow the sugar to dissolve and the coconut to soften.

Line two baking sheets with parchment paper.  Set aside.  Fill a large, flat bottomed skillet with about one inch of water and set on a burner to lightly simmer.

Place the bowl directly in the pan of simmering water and stir the mixture with a silicone spatula, scraping the bottom to prevent burning.  Once the mixture is hot to touch and most of the liquid has thickened or been absorbed, about 5 – 7 minutes, remove from heat.

Drop heaping teaspoons of the mixture 1 inch apart on the parchment-lined sheets.  Form hive shapes with your fingers, if desired.  Bake for 20 – 25 minutes until the bottoms of the cookies are deep golden brown and the tips of the carrot shreds begin to color.  Rotate the pans from top to bottom and front to back  at the halfway mark.  If the bottoms are brown and the tops are still pale, turn off the oven and broil the tops on low for 1 – 3 minutes, keeping a close eye on them to prevent burning.  Transfer the cookies while still on the parchment to wire racks to cool.

 

Cool completely before storing.  Cookies keep for 3 to 4 days, loosely covered rather than airtight, to avoid sogginess.  Do not freeze. 

 

Recipe adapted from ‘Chewy, Gooey, Crispy, Crunchy Melt in your Mouth Cookies by Alice Medrich

spiced banana bars with lemon icing

 

serves 8 – 10

ingredients

bars
1 cup flour (I use 2/3 cup whole wheat pastry flour + 1/3 cup white flour) 
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/8 teaspoon freshly grated nutmeg
1/4 cup butter, at room temperature
1/4 cup + 2 tablespoons dark brown sugar
1/4 cup + 2 tablespoons sugar
2/3 cup ripe banana (about 1 large banana), mashed
1 egg, lightly beaten
1/4 cup milk (2% or whole)

lemon icing
3 tablespoons melted butter
1 – 1/2 tablespoons hot water
1 tablespoon fresh squeezed lemon juice
1/2 teaspoon lemon zest
3 cups powdered sugar

 

directions

Preheat oven to 350 degrees Fahrenheit. 

bars
Sift the dry ingredients.  You can use a sieve or wire whisk in place of a sifter.  Set aside.  With a wooden spoon or handheld mixer, cream the butter and sugar in a medium bowl.  Add the mashed banana and blend thoroughly.  Now add the egg and beat well.  Next, add the dry ingredients and milk.  Blend thoroughly.  Spread the mixture evenly in a well-greased, floured 9 x 11 x 2 inch pan.

Bake for 20 –25 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean.  Place the bars, in the pan, on a wire rack to cool.  Using a toothpick, prick the entire surface of the bars, at one inch intervals.  Frost the bars generously while still warm.

lemon icing
In a medium bowl, combine the melted butter, hot water, lemon juice and zest.  Using a handheld electric mixer, blend in the powdered sugar until smooth.  If the icing seems thin, add additional powdered sugar, as needed.  Be sure to work speedily when frosting the bars as the icing glazes over quickly.

oh.my.lord brownies

  yields about 20 brownies

 

ingredients

4 eggs
2 cups sugar (I use ultrafine baker’s sugar)
1 cup unsalted butter
8 ounces good quality semisweet baking chocolate*
1 - 1/3 cups flour
1 - 1/2 teaspoons bourbon vanilla
1/2  rounded teaspoon coarse sea salt (such as fleur de sel)

directions

Preheat oven to 350 degrees Fahrenheit. 

Roughly chop half the chocolate and combine with the butter in a small saucepan on medium low heat, stirring occasionally until melted.  Set aside.  In a medium bowl, beat the eggs and sugar until well blended.  Combine the chocolate and egg mixtures.  Stir in the vanilla.

Measure the flour by spooning it into the measuring cup and leveling it with the flat edge of a knife.  This is imperative as the consistency of the brownies depends on it.

Add the flour, mixing with a fork until well blended.  Do not use an electric mixer.  A large fork or wooden spoon works best.  Chop the remaining chocolate into 1/4” pieces.  Fold the chopped chocolate and sea salt into the mixture. 

Using a rubber spatula, transfer the batter to a greased and floured 9” x 13”  glass baking dish.  Spread the batter evenly in the dish.  Bake for 25 – 30 minutes until the center is stable.  You will have doubts about their doneness but never fear,  they will continue to cook after you remove them from the oven. 

Let the brownies set for at least 30 minutes after baking, if  you have that kind of willpower.  As an elegant dessert, serve them warm with vanilla ice cream.  For straight up brownie consumption, they taste best the second day.




*Scharffen Berger 62% semisweet  is preferred.  A close second is Lindt 65% dark chocolate.  Callebaut or Valrohna are stellar stand-ins if you can get your hands on either of them. 

chard stuffed pork roast

 
hello dinner.


I have the excellent fortune of living in close proximity to a very good butcher who carries the freshest and most diverse selection of natural meat I have ever tasted or laid eyes upon, primarily sourced from local farms. 

For this recipe, my butcher butterflies the roast, allowing me to roll in the stuffing, pinwheel style.  An easier method is to cut a lengthwise slit in the center of the pork, about a half inch from the outer edge, taking care not to cut the roast in half.  The stuffing fits nicely in the center and the loin is secured with cooking twine once it is stuffed, so be sure to have that on hand.

When I prepare the stuffing, I use a special chili pepper from Syria, called Aleppo pepper.  I highly recommend this if you can find it.  Otherwise, use traditional red pepper flakes.   

chard stuffed pork roast

Serves 6

ingredients

1 bunch Swiss chard, about 6 stalks
2 tablespoons olive oil
1 small onion, fine dice
3 garlic cloves, minced
coarse sea salt and freshly ground pepper
1/3 cup golden raisins
red pepper flakes (Aleppo, if available)
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
2 1/2 pounds pork loin roast, at room temperature

directions

Wash the chard well.  Trim the ends of the stalks, about 1/2 inch or so.  Then, cut or tear the leaves away from the center ribs.  Finely chop the ribs and tear or roughly chop the chard leaves.

Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet or Dutch oven, over medium heat.  Add the onion and garlic and cook, stirring occasionally, until the onion is translucent and starts to color,  about 5 minutes.  Season with salt.  Add the chard ribs and cook for another 3 minutes.  Add the chard leaves in two batches, adding the second when the first wilts enough to make room for it.  Cook until the chard is tender, about 5 minutes longer.  Stir in the raisins and transfer the mixture to a medium bowl.  Add a pinch or so of the chili flakes, plus salt and pepper, to taste. 

Preheat oven to 375 Degrees Fahrenheit.  Wipe clean the pan used for the chard mixture and place the pan in the hot oven.

Crack the peppercorns and coriander using a mortar and pestle or place between two sheets of waxed paper and pound with a mallet or skillet.  Set aside.

If your butcher has not already done so, use a long, sharp knife to make a lengthwise slit in the pork roast, taking care not to cut the meat in two, about 1/2 inch from the outer edge.  Open the roast  and spoon the stuffing onto the meat.  Close the meat around the stuffing and tie with kitchen twine, at intervals, replacing any stuffing that escapes as you go.

Rub the pork with the remaining tablespoon of olive oil, season with salt and rub the crushed peppercorns and coriander into the meat.  Carefully remove the hot roasting pan from the oven.  Place the pork loin, fat side up, in the hot pan.  Roast uncovered and undisturbed until the thickest part of the loin, not the stuffing, reaches 140 degrees Fahrenheit.  Check at 25 minutes but expect that it will take about 40 minutes. 

Once the roast is done, remove from the oven and tent lightly with foil on a plate or cutting board.  The pork should rest for 15 minutes.  Pour any juices back into the roasting pan.  Place the pan on a burner over medium high heat and add 1/2 cup water to deglaze, scraping up brown bits and simmering until the juices thicken.  Remove from heat and set aside.

With kitchen shears, remove the twine from the roast and, using a careful sawing motion, cut the meat into 3/4 inch slices with stuffing intact.  Spoon a bit of the jus over each serving, as desired. 

Serve with simply roasted fingerling potatoes and oven roasted brussel sprouts with pancetta and shallots.

Pairs well with a spicy red blend such as Balboa Cat’s Meow or Tamarack Cellars Firehouse Red.


*Adapted from Dorie Greenspan’s exceptional cookbook, ‘Around My French Table’

oven roasted brussel sprouts flecked with pancetta and shallots

  

Serves 4 – 6

Ingredients

1 1/2 – 2 pounds fresh brussel sprouts
4 ounces pancetta or 6 –8 slices, 1/4 inch pieces
1 medium shallot, finely chopped
1 –2  tablespoons olive oil
coarse sea salt (I used maldon)

directions

Preheat oven to 425 degrees Fahrenheit.

Trim the ends of the brussel sprouts, taking care not to remove too much.  Slice small sprouts in half, quarter the larger ones.  Spread the brussel sprouts on a parchment or foil-lined rimmed baking sheet.  Drizzle with olive oil and toss to lightly coat.  Sprinkle shallots and pancetta evenly over the brussel sprouts and season with 1 – 2 teaspoons salt. 

Roast in a hot oven for 20 – 30 minutes, stirring occasionally.  Properly roasted brussel sprouts should be slightly brown and caramelized.  If they remain fully green or appear steamed, give them a bit more time.  Remove any charred outer leaves and serve immediately. 

simply roasted fingerlings with sea salt and olive oil

These roasted potatoes can hardly be called a recipe.  Hence their name, fingerlings have an elongated, finger-like shape and are a fraction of the size of most potatoes.  They are nothing short of nature’s take on the French fry.  With creamy butter-hued flesh and delicate golden skins, fingerlings are show-stoppers both in looks and taste.  Best of all, little preparation is required to bring out the best in these beauties.  I prefer the Russian banana variety but you may substitute any fingerling, baby red or yukon gold potato, as desired. 

simply roasted fingerlings with sea salt and olive oil

serves 6

ingredients

2 1/2 pounds Russian banana fingerling potatoes
2 tablespoons olive oil
2 teaspoons coarse sea salt (such as Maldon or fleur de sel)

Directions

Preheat oven to 450 degrees Fahrenheit.

Wash and dry the potatoes.  Slice each potato, on the diagonal, in half or in thirds, depending on size.  Spread the potatoes evenly on a large rimmed baking sheet lined with parchment or foil.  Drizzle with olive oil.  Evenly sprinkle with the coarse salt and toss to coat.  Place the pan on a rack in the lower third of the hot oven.   Roast the potatoes for about 30 minutes, turning once to evenly brown, until the skins begin to pucker and the flesh is crisp and golden.  

Serve hot, with additional coarse sea salt, as desired.

turkey 3-bean chili

serves 8-10

ingredients

6 strips thick bacon, cut in 1/2-inch pieces
2 1/2 pounds ground dark meat turkey (I use Diestel)
3-4 cups chopped yellow onion (about 2 medium onions)
1/4 cup fresh garlic, minced
2 small fresh jalapeno chiles (ribs and seeds removed), minced
3 tablespoons chili powder
3 tablespoons cocoa powder
4 teaspoons ground cumin
2- 28 ounce cans diced tomatoes in puree (such as San Marzano)
2 tablespoons unsulfured molasses
1 15.5. oz. can organic black beans, drained and rinsed
1 15.5 oz can organic pinto beans, drained and rinsed
1 15.5 oz can organic kidney beans, drained and rinsed
1/2 tablespoon canola or extra light olive oil
3 teaspoons salt plus additional to season

toppings

sour cream
shredded jack or pepper jack cheese
cilantro
pickled peppers

 



directions

Heat a 5-quart cast iron or heavy-bottomed pot over medium heat.  Add bacon, cooking until well-crisped.  Remove bacon from pan with slotted spoon and drain on paper towels.  Add jalapeno to drippings, stirring to lightly color.  Add garlic, stirring again until fragrant and beginning to color.  Turn heat to medium high and add olive oil to garlic jalapeno mixture.  Add onions, stirring occasionally until translucent and slightly caramelized, about 10 minutes. 

Increase heat to high.  Add ground turkey, breaking up the meat with a wooden spoon until cooked through.  Drain as needed but reserve the liquid.  Once the meat is no longer pink and begins to brown, stir in the chili and cocoa powders and the cumin.  Stir in bacon.

Add the tomatoes and puree, breaking them up a bit with a spoon.  Add molasses and 1 cup reserved liquid plus 3 teaspoons salt.  Reduce heat to simmer.  Cook, partially covered, for about 30 minutes. 

Add beans, stirring gently, until well combined.  Cook uncovered until meat and beans are tender and chili thickens, at least 30 minutes or longer, as desired. 

Serve with assorted toppings

This chili recipe is loosely adapted from Everyday Food, Issue #10, January/February 2005.

whole wheat buttermilk corn muffins with luscious maple butter

yields 12 muffins

 

ingredients

muffins
1 cup fine cornmeal or corn flour(such as Bob’s Red Mill)
1 cup whole wheat pastry flour (Bob’s Red Mill) 
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 large egg
8 tablespoons unsalted butter, melted and slightly cooled

maple butter
1 stick butter, softened
2-3 tablespoons pure grade B maple syrup (such as Coombs)

directions

Preheat oven to 375 degrees Fahrenheit.

muffins
Grease 12 regular muffin cups.  Whisk the cornmeal with flour, sugar, and baking powder.  In a separate bowl, whisk the buttermilk and egg.  Once fully combined, whisk in the melted butter.  Add the wet ingredients to the dry ones, stirring until incorporated.  Do not over mix.  Batter will be thick.  Add up to 1/4 additional buttermilk, as needed.

Divide batter among the 12 muffin cups, about 1/2 full.  Bake for approximately 15 minutes or until a toothpick inserted comes out clean.  Rotate once during baking.  Muffin tops will be light in color.  For golden crowns, lightly broil for about a minute on low broil.  Watch very closely so as not to burn.  Cool in pan for 5 minutes.  Serve hot.



maple butter
With an electric mixer, beat the softened butter until creamy.  Gradually add maple syrup in a steady stream, beating until smooth.  

Serve muffins while still hot, slathered in maple butter.