Some books are purely for escape; reading about places, events, or characteristics far from your own. Some books are educational. My favorite book is a travelogue that has recipes included in the adventures. Frances Mayes, among others, is an expert at this. I'm currently reading Spain, A Culinary Road Trip by Mario Batali with Gwyneth Paltrow. If you're a fan of Mario's, interested in Spain and its food, or just want to look at some great pics of food and scenery, get a hold of this book. This recipe sounds like the perfect summer dessert - divine!!!
Pineapple with lime and molasses
serves 8
1 ripe pineapple, peeled, cored, and cut into bite-sized pieces
Grated zest of 1 lime
3 tablespoons robust molasses
Put the pineapple on a plate, sprinkle with the zest, and drizzle with the molasses. Enjoy!
The book also talks about churros being dipped in thicker-than-thick hot chocolate, more sauce than beverage. I just might have to a) find a churro recipe and b) get a churro maker.
Thursday, June 25, 2009
Tuesday, June 23, 2009
Could you call it breakfast?
I'm a big fan of breakfast. I love the variety; baked goods, egg dishes, meats, fruits, and tons of dairy options. I love that you can eat "breakfast" items for any meal. When I came across this recipe, it reminded me of some egg casseroles I've made. You know the type; cube bread, mix eggs and milk, cover with cheese, refrigerate and cook the next morning. Easy and delicious! But when I read over these ingredients a second time, my next thought was wondering who thought to mix a martini and an egg casserole. Interesting combo....
Cheese and Olive Custard
5 slices of bread
2 tablespoons butter or other fat
1 cup grated cheese
1/2 cup stuffed olives, sliced
3 eggs, slightly beaten
1/4 teaspoon prepared mustard
1/3 cup olive liquor
2 cups milk, scalded
Remove crusts from bread, spread with 1 tablespoon butter;cut into cubes, arrange 1/3 on bottom of a well-greased casserole. Cover with 1/3 of cheese and 1/2 of olives. Repeat, having cheese on top. Dot with remaining butter or other fat. Beat eggs slightly, add mustard, olive liquor and then add milk gradually, stirring constantly. Pour into casserole, set in a pan of hot water and bake in a moderately slow oven (325 F) until set, about 60 minutes. Serves 6.
Now I don't think this was intended as a breakfast dish. It could probably work as one, I suppose. I wonder, if it was served in the morning, if the accompanying beverage should be a Bloody Mary? I also wonder if using olives stuffed with bleu cheese, or even onions or garlic would elevate this dish to being a snazzy addition on a happy hour menu? If it was served as tartlets instead of a casserole, it could be a show-stopper. I might have to try that.....
Cheese and Olive Custard
5 slices of bread
2 tablespoons butter or other fat
1 cup grated cheese
1/2 cup stuffed olives, sliced
3 eggs, slightly beaten
1/4 teaspoon prepared mustard
1/3 cup olive liquor
2 cups milk, scalded
Remove crusts from bread, spread with 1 tablespoon butter;cut into cubes, arrange 1/3 on bottom of a well-greased casserole. Cover with 1/3 of cheese and 1/2 of olives. Repeat, having cheese on top. Dot with remaining butter or other fat. Beat eggs slightly, add mustard, olive liquor and then add milk gradually, stirring constantly. Pour into casserole, set in a pan of hot water and bake in a moderately slow oven (325 F) until set, about 60 minutes. Serves 6.
Now I don't think this was intended as a breakfast dish. It could probably work as one, I suppose. I wonder, if it was served in the morning, if the accompanying beverage should be a Bloody Mary? I also wonder if using olives stuffed with bleu cheese, or even onions or garlic would elevate this dish to being a snazzy addition on a happy hour menu? If it was served as tartlets instead of a casserole, it could be a show-stopper. I might have to try that.....
Monday, June 15, 2009
Grapefruit & Orange Sorbetto
This recipe came out of "A16 Food+Wine" by Nate Appleman and Shelley Lindgren. Nate is the Executive Chef at the restaurant, and Shelley is the Wine Director. There are a ton of amazing recipes and foodie blurbs. Mike made the chocolate gelato last weekend and said it was the best he'd ever had. We highly recommend it! I'll add my notes at the bottom of the recipe.
Grapefruit Sorbetto
makes about 1 quart
1/4 cup sugar
1 teaspoon powdered pectin
1 quart freshly squeezed grapefruit juice
1/4 cup light corn syrup
1 tablespoon freshly squeezed lemon juice
In a small bowl, mix together the sugar and pectin. Combine 1 cup grapefruit juice with the corn syrup in a small pot. Bring to a simmer over medium heat, whisk in the sugar mixture, and then continue whisking for about 1 minute or until the sugar and pectin are completely dissolved.
Pour the remaining 3 cups grapefruit juice and the lemon juice into a medium bowl. Add the sugar mixture into the juice gradually, whisking in about 1 tablespoon at a time until the sugar mixture is completely incorporated and the base is smooth. At this point, the base can be covered and stored in the refrigerator for up to 2 days before churning, or it can be cooled down in an ice bath until well chilled and then churned immediately.
Whisk the base, then pour into an ice cream maker and churn according to the manufacturer's instructions. The sorbetto should be smooth and semisolid. Store in a chilled container in the freezer. The sorbetto is best if served the same day it was churned.
We used 2 cups fresh grapefruit juice and 2 cups canned juice the first time we made it. We found the flavor to be *very* tart. For my taste, it was too tart to really enjoy. It would work great as a palate cleanser in between courses, but not really for a treat on a hot day. The second time we made it I substituted 1 cup orange juice, and the taste is perfect! Just as another note, this recipe makes about a 1/4 cup too much for my ice cream maker (a Cuisinart). I usually end up with a smidgen left over, otherwise the paddle gets covered up.
Of course I had to change the recipe. You know I can't leave well enough alone!
Grapefruit Sorbetto
makes about 1 quart
1/4 cup sugar
1 teaspoon powdered pectin
1 quart freshly squeezed grapefruit juice
1/4 cup light corn syrup
1 tablespoon freshly squeezed lemon juice
In a small bowl, mix together the sugar and pectin. Combine 1 cup grapefruit juice with the corn syrup in a small pot. Bring to a simmer over medium heat, whisk in the sugar mixture, and then continue whisking for about 1 minute or until the sugar and pectin are completely dissolved.
Pour the remaining 3 cups grapefruit juice and the lemon juice into a medium bowl. Add the sugar mixture into the juice gradually, whisking in about 1 tablespoon at a time until the sugar mixture is completely incorporated and the base is smooth. At this point, the base can be covered and stored in the refrigerator for up to 2 days before churning, or it can be cooled down in an ice bath until well chilled and then churned immediately.
Whisk the base, then pour into an ice cream maker and churn according to the manufacturer's instructions. The sorbetto should be smooth and semisolid. Store in a chilled container in the freezer. The sorbetto is best if served the same day it was churned.
We used 2 cups fresh grapefruit juice and 2 cups canned juice the first time we made it. We found the flavor to be *very* tart. For my taste, it was too tart to really enjoy. It would work great as a palate cleanser in between courses, but not really for a treat on a hot day. The second time we made it I substituted 1 cup orange juice, and the taste is perfect! Just as another note, this recipe makes about a 1/4 cup too much for my ice cream maker (a Cuisinart). I usually end up with a smidgen left over, otherwise the paddle gets covered up.
Of course I had to change the recipe. You know I can't leave well enough alone!
Thursday, June 11, 2009
Change Is In The Recipe
I can't leave well-enough alone. Mention a recipe to me and I'm immediately thinking of ways to improve it, or change it. My latest creation came about after a disappointing batch of carrot/apple muffins. They taste pretty good, but there is a lack of moistness, and that delicious-factor that would make them irresistible. I also took note of R chowing down on the mostly-good carrot muffins, and realized I could get more fruits and veggies in him with a better recipe.
I started with a basic zucchini bread from Elizabeth Barbone's book Easy Gluten-Free Baking, and then added a few items.
Chocolate Zucchini-Apple Muffins
1 1/4 cup white rice flour
1/4 cup cornstarch
1/4 cup sweet rice flour (I used sweet sorghum flour instead)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
2 large eggs (or the equivalent in egg-replacers)
1/2 vegetable oil
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup grated fresh zucchini
*** my additions***
3 tablespoons water
1 teaspoon vanilla extract (for a total of 2 teaspoons)
1/2 cup shredded apple (a heaping 1/2 cup)
1 tablespoon cocoa powder
1. Preheat oven to 350F.
2. In a medium bowl, whisk together dry ingredients (white rice flour through xanthan gum).
3. In a large bowl, whisk eggs together with oil until well combined and slightly frothy. (Use high speed on a handheld mixer or medium-high on a stand mixer.) Add vanilla and sugar; mix until sugar is dissolved. Add dry ingredients and blend until thoroughly combined, about 1 minute. (Use medium speed on a handheld mixer, or medium-low on a stand mixer.) Using a wooden spoon, stir in grated zucchini. Pour batter into muffin tins.
4. Bake for 15-20 minutes or until a tester inserted into the center of a muffin comes out clean.
Notes: The dough was very dry and crumbly after I added the dry ingredients. At this point, I added 3 tablespoons of water, 1 tablespoon of cocoa powder, 1 teaspoon of vanilla, and 1/2 cup shredded apple. The recipe, after my changes, made 24 mini muffins, 9 1-1/2" x 3-3/4" loaves, and two regular-sized muffins. They baked for about 18 minutes.
I started with a basic zucchini bread from Elizabeth Barbone's book Easy Gluten-Free Baking, and then added a few items.
Chocolate Zucchini-Apple Muffins
1 1/4 cup white rice flour
1/4 cup cornstarch
1/4 cup sweet rice flour (I used sweet sorghum flour instead)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
2 large eggs (or the equivalent in egg-replacers)
1/2 vegetable oil
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup grated fresh zucchini
*** my additions***
3 tablespoons water
1 teaspoon vanilla extract (for a total of 2 teaspoons)
1/2 cup shredded apple (a heaping 1/2 cup)
1 tablespoon cocoa powder
1. Preheat oven to 350F.
2. In a medium bowl, whisk together dry ingredients (white rice flour through xanthan gum).
3. In a large bowl, whisk eggs together with oil until well combined and slightly frothy. (Use high speed on a handheld mixer or medium-high on a stand mixer.) Add vanilla and sugar; mix until sugar is dissolved. Add dry ingredients and blend until thoroughly combined, about 1 minute. (Use medium speed on a handheld mixer, or medium-low on a stand mixer.) Using a wooden spoon, stir in grated zucchini. Pour batter into muffin tins.
4. Bake for 15-20 minutes or until a tester inserted into the center of a muffin comes out clean.
Notes: The dough was very dry and crumbly after I added the dry ingredients. At this point, I added 3 tablespoons of water, 1 tablespoon of cocoa powder, 1 teaspoon of vanilla, and 1/2 cup shredded apple. The recipe, after my changes, made 24 mini muffins, 9 1-1/2" x 3-3/4" loaves, and two regular-sized muffins. They baked for about 18 minutes.
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