Saturday, August 30, 2008
Above: Batter being poured into the tart pans
Below: Cooling just a tad before serving
Coconut Peach Clafoutis
Butter and sugar (to coat pan if using a baking dish)
Peaches, sliced (or any fruit you like)
1/3 cup flour
1/3 cup sugar
1 tsp vanilla (or coconut extract)
1 cup coconut milk (or cream or milk)
1 tbsp melted butter
toasted shredded coconut
1.Preheat oven to 350 degrees F.
2. Place flour and sugar in a bowl and mix. Add in coconut milk and vanilla and eggs. Whisk until smooth but do not over mix.
3.In a baking dish or individual tart molds place peaches and toasted coconut. Pour batter over top.
3. Bake for 35-40 min or until puffed and golden
Tuesday, August 26, 2008
Above: zucchini layer of the Ratatouille
2 bell peppers (I used red and yellow)
1 28 oz can whole tomatoes (I used San Marzano)
5 cloves garlic, minced
1/4 cup fresh basil, chiffonade
1 tsp fresh rosemary, finely chopped
sugar (to taste)
1/2 tsp chili flakes
s+p (to taste)
2 zucchini, sliced
1 eggplant, sliced
1 small pkg goat cheese
1/2 cup feta
1 cup bread crumbs
1/2 cup grated parmesan
1.Preheat oven to 375 degrees F.
2.In a pot saute onions until soft and translucent, add in bell peppers, cook till soft then add garlic. Add tomatoes and reduce down until it becomes thick. Add in basil and rosemary, season with s+p, chili flakes and sugar to your liking.
3. Layer starting with tomato bell pepper mixture,then eggplant, then zucchini then more sauce, repeat ending in sauce.
4. Sprinkle with feta and goat cheese then mix together parmesan and breadcrumbs and sprinkle on very top. Bake until golden brown and bubbly, approx 30-40 minutes. Serve hot, room temp or cold.
Tuesday, August 19, 2008
I’m not going to show you a picture of my plastic plate (that’s just embarrassing) but here is the pic of the salad packed up and ready to go for tomorrow!
Mixed Field Greens
Fresh Cherries (pitted and quartered)
Feta (crumbled) (Goat Cheese would be nice too)
Hazelnuts (toasted and roughly chopped)
(Combined to your preferred taste, I like less olive oil than the typical vinaigrette)
Monday, August 18, 2008
Fully Loaded Peanut Butter Chocolate Chip Cookies
(This recipe makes approx 20 cookies, double recipe if you want more!)
1/2 cup butter, softened
3/4 cup unrefined sugar (or brown sugar)
1 tbsp agave syrup (can skip this if you don't have it and add a bit more sugar or use honey)
1/4 cup natural peanut butter (warm in microwave slightly)
1 tsp vanilla
1 1/2 cups rolled oats
1/3 cup sprouted spelt flour (or regular spelt flour or whole wheat)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 cup unsweetened flaked coconut (toasted)
1/4 tsp salt
1 cup chocolate chips
1. Preheat oven to 350 degrees F. In a mixer cream butter, sugar, peanut butter, agave and vanilla. Add egg and mix.
2. In a separate bowl combine rolled oats, sprouted spelt flour, toasted coconut, baking soda, baking powder, cinnamon and salt. Mix into wet ingredients until just combined. Fold in chocolate chips
3. If using an ice cream scoop, slightly pat down dough. Bake for 12-13 minutes or until edges and the top turn slightly golden brown.
Saturday, August 9, 2008
Blueberry Peach Galette
2 cups flour plus more when rolling out
3 tbsp sugar
1/4 tsp salt
3/4 cup cold butter, cubed
1 large egg yolk
2 tbsp ice water, plus more if needed
4 large ripe peaches, thick slices
1 cup fresh blueberries
splash of lemon juice
2 tsp cinnamon
2 tbsp sugar
1 egg, beaten with a splash of cold water
2 tbsp coarse sugar (I used raw sugar)
vanilla ice cream
1.For dough, combine flour sugar and salt. Add in butter and crumble until it becomes size of peas. Add in Egg yolk and ice water, mix just until it comes together, if to dry add more water. Form into a disc and fold in plastic wrap, let rest in fridge for at least 30 min.
2. Preheat oven to 475 degrees F. Roll out dough into a "rustic" circle about 14 inch round and about 1/4 inch thick. Place on baking sheet lined with baking paper. Mix together all filling ingredients in a separate bowl. Pile filling in the middle of the rolled out pie crust leaving about a 2 inch border.
3.Brush uncovered dough with egg wash and fold over the edges towards the middle. Brush the top with more egg wash and sprinkle coarse sugar on top. Bake for 30 min or until golden.
4. Serve warm, room temp or cold.
Friday, August 8, 2008
Pizza on the BBQ: Smoky BBQ Chicken & Pineapple and Three Cheese Veggie w/ Fire Roasted Tomato Sauce
Darnit! Here I go again! Why is blogging so much more fun than studying? Okay I know why, because I could talk about food 24/7. No joke, ask any one of my family or friends! People have dreams to fly, be invisible or go back in time, my dream would be to be able to eat everything and anything I possibly ever wanted and never gain a pound! Seriously.
Pizza on the barbecue!! Probably one of my most favorite things to make and eat ever, I feel like I say that about everything but I really mean it about this! So easy to make, once the dough is made and your sauce and toppings are prepped, you slap the dough on the grill and you'll be eating in less than 10 minutes. Quicker than delivery and so much tastier too. Toppings and sauce are key but I think its all about a good crust, none of that doughy bready crust, I like a nice chewy but crispy more thin crust. This version has all of that and also a touch of smokiness that comes from the bbq. I should mention this is the point when mid typing, I had to go to the kitchen and grab another slice of pizza from the fridge, just typing about it made me want some more! What's a girl to do with all this pizza? Well the reason I made extra was so I can eat this for the rest of the week and not have to worry about cooking when I should be studying ( oh wow that sounded like a poor excuse even as I wrote that! That has never stopped me from cooking before!). Actually I'm not so big on leftovers but this? I could eat every single day, it tastes great cold and freezes even better. Go heat up your grill now...I swear you won't want any other pizza after you taste this.
After the crust has been cooked on one side, flip it over, add sauce and toppings and close the lid to let the bottom cook and the cheese melt.
Pizza Dough (makes 2 large pizzas)
2 tsp yeast
1 cup plus 2 tablespoon warm water
3 cups bread flour or all purpose flour (I used 1/2 spelt, 1/2 white flour)
4 tsp sugar
2 tsp salt
2 tbsp extra virgin olive oil plus 2 tsp to grease the bowl you proof it in
1. Combine yeast, warm water and sugar, let sit 5-10 min till the yeast puffs up
2. Place yeast mixture in mixer, add olive oil and mix. (Start with paddle attachment), or if by hand, start with a spoon and then use
your hands to incorporate the rest.
3. Slowly add ½ the flour, add salt and add in the rest of the flour. Change to dough hook
4. Mix for 1 minute until dough comes together, might have to add a bit more flour, should be soft but not to sticky. Knead by hand for 20 seconds
5. Place in a bowl coated with the remaining oil, make sure to coat dough in oil as well, place saran wrap overtop and let proof (rise) for about 1 hr to 1½ hrs.
BBQ CHICKEN PIZZA
Pizza Dough recipe
Sweet smoky bbq saucePineapple
Sliced Chicken, cooked (toss in BBQ sauce as well)
Thin Sliced Red Onion (optional)
Cilantro (optional garnish)
Aged Cheddar, gruyere (or any cheese you want)
1.Preheat bbq on high
2.Roll out dough until thin, can be odd shaped, coat both sides of dough with olive oil and cornmeal. Place on baking sheet
3.Place dough on grill and cover lid for 1-1 1/2 min, bottom side should have grill marks but not be completely burnt, flip dough over and cook the other side with bbq lid down. Dough is done when you can knock on it and it sounds hollow
4. If you're quick, add sauce and toppings and close the grill while the other side cooks OR take off the grill, place on foil lined cookie sheet, assemble pizza, place back on grill or hot oven until cheese is melted. Garnish with cilantro
3 Cheese Veggie w/ Fire Roasted Tomato Sauce
Fire Roasted Tomato Sauce
1 14.5oz can crushed fire roasted tomatoes
3 cloves garlic
fresh basil, chiffonade
1. Saute garlic in olive oil, add tomatoes, let reduce down for 5 m in
2.Add in fresh basil
3.Proceed with same process as other pizza
Tuesday, August 5, 2008
Baked Yam Fries (4 servings)
3 large yams-cut into sticks
fleur de sel or coarse salt
1.Preheat oven to 400 degrees F. Toss yams in oil just enough to coat. Season with s+p
2. On a baking sheet lined with baking paper spread out yam fries evenly and bake for 40 min or until golden and crispy, checking halfway through to turn fries over for even color.
3. Before serving, drizzle with balsamic glaze and fleur de sel or coarse salt.
1 1/2 cups balsamic vinegar
1. In saucepan add vinegar and on medium-high heat reduce vinegar slowly until it becomes thick and coats the back of a spoon.
*If for some reason you over reduce it, you can just add a splash of balsamic vinegar to bring it back to the consistency you like.
Sunday, August 3, 2008
Blueberry Crumble Squares (makes 16)
1/2 cup unrefined sugar
1/2 tsp baking powder
1 cup whole wheat flour
1/2 cup whole grain spelt flour
1/4 cup ground flax seeds
2 tsp ground cinnamon
1/2 cup butter (cold)
1/4 tsp salt
2 cups blueberries
1/4 cup unrefined sugar
2 tsp cornstarch
1.Preheat oven to 375 degrees F. Grease an 8x8 pan
2. In bowl add the 1/2 cup of sugar, both flours, baking powder and salt.
3. Cut butter into dry mixture until it is the size of peas. Add egg and stir till combined, mixture should be crumbly.
4. Pat half the mixture into prepared pan
5. In another bowl combine the 1/4 sugar with blueberries and cornstarch. Sprinkle in pan and crumble remaining dough over the berries.
6. Bake for 30-40 minutes or until golden.
7. Let cool before cutting, can be stored in fridge.
Friday, August 1, 2008
Applewood Smoked Cheddar & Dill Buttermilk Biscuits
2 1/4 cups all purpose flour
1 tbsp granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, cold and cubed
1 cup Applewood smoked cheddar
1/4 cup fresh baby dill
1 cup buttermilk
1 egg, lightly beaten
1. In a large bowl add flour, sugar, baking powder, baking soda and salt. Using a pastry blender or your hands cut the butter into the mixture until the butter is the size of peas.
2. Add cheddar and dill. Add buttermilk all at once and incorporate just until most of it comes together. (Should still have some crumbs)
3. On a lightly floured service place dough and crumbs and knead gently 2-3 times just until it comes together into a soft dough.
4. Gently roll out until 3/4 inch thick and cut out with cookie cutter.
5. Can use the remaining dough to make more biscuits.
6. Brush tops of biscuits with egg and bake for 12-15 min or until golden.