Cabbage Salad With Garlic And Lemon

c

Cabbage Salad with Garlic and Lemon

A cabbage salad with garlic and lemon is a winner on all scores; the salad comes together in 10 minutes tops and packs incredible fresh flavor in just a few ingredients, and is at home with every grilled meat, vegetable, and wraps, you can think of.   Easy Peasy!

.Ingredients:

1 head cabbage

1 large clove garlic, minced or grated

1/4 cup fresh lemon juice

3 tablespoons extra virgin olive oil

Kosher salt

2 tablespoons finely chopped cilantro or mint

Directions:

Make dressing with garlic,  lemon juice, EVOO,  and salt.  Set aside to allow flavors to meld.

Slice cabbage into 1 inch slices, removing core.  Cut each plank into  1" horizontal and vertical cuts.  

Place cabbage in large bowl.  Shake dressing to emulsify and dress the salad.  Add chopped cilantro or mint.  Serve!

 

Garbanzo Bean Salad With Cucumber Salsa

Garbanzo Bean Salad With Cucumber Salsa

Ingredients:
1 lemon, thinly sliced (about 12 slices)
6 tablespoons olive oil, divided
Fine sea salt and black pepper
3 mini or Persian cucumbers, cut into 1-inch irregular chunks (about 8 ounces total)
¾ cup diced sweet gherkins or sweet dill pickles (about 4 ounces), plus ¼ cup pickle brine
3 spring onions or scallions, thinly sliced
½ cup (packed) roughly chopped fresh dill
1 medium jalapeño, thinly sliced
1 teaspoon maple syrup
¼ teaspoon celery salt (or fine sea salt)
2 (20-ounce) jars chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
½ cup (5 ounces) plain Greek yogurt
½ cup mayonnaise
1½ tablespoons whole-grain mustard
¼ teaspoon nigella seeds, to serve (optional)

Directions:
Heat the oven to 425 degrees. Toss the lemon slices with 1 tablespoon of oil and ⅛ teaspoon of salt on a small parchment-lined baking sheet, and arrange in a single layer. Roast for about 12 minutes, until the lemon is tender and just starting to char around the edges. Set aside to cool briefly, then finely chop.

In a medium bowl, combine the cucumbers, gherkins, pickle brine, spring onion, dill and jalapeño. Stir in the chopped roasted lemon, along with the remaining 5 tablespoons oil, the maple syrup, celery salt and a few grinds of pepper.

In a separate bowl, mix together the chickpeas, yogurt, mayonnaise and mustard, along with ¼ teaspoon of salt and a few grinds of pepper.

To serve, transfer the chickpeas to a serving platter, spoon over the cucumber salsa and sprinkle with the nigella seeds, if using.  

Yield:6 servings

Buttery Hasselback Beets With Sautéed Greens & Grilled Steak With Blue Cheese

Buttery Hasselback Beets With Sautéed Greens & Grilled Steak 

Riff on a classic steak dinner with beets by using them and their leafy tops in place of the classic potato and wilted spinach sides. Just like with potatoes, hasselback-style beets cook up a bit more quickly, getting nicely coated in butter, and they make for a pretty dish. The greens are sautéed with tender leeks and finished with arugula and toasty pine nuts. And the blue cheese is for the steak, but its rich, savoury flavor really goes with everything on the plate.
Ingredients:
2 lbs (905 kg) bavette (skirt) steak or 4 rib-eye steaks, at least 1 inch (2.5 cm) thick
2 to 3 tsp (10 to 15 mL) olive oil
1 tsp (5 mL) each kosher salt and coarsely cracked black peppercorns, plus more for beets
4 large or 8 medium-size beets with greens attached, about 2 bunches
2 leeks, white part only, cut in half and rinsed
¼ cup (60 mL) pine nuts
2 tbsp (30 mL) butter, divided
4 fresh thyme sprigs (optional)
2 cups (500 mL) lightly packed baby arugula
3 oz (85 g) creamy blue cheese, such as Saint Agur or Gorgonzola

Directions:
Remove meat from fridge. Using a sharp knife, cut membrane from
skirt steak, if still attached. Pat beef dry with paper towels. Rub
steaks with oil, salt and pepper. Bring to room temperature. This will
take 1 to 2 hours.

Meanwhile, separate beets and tops. Wash and scrub all.
Thickly slice greens and refrigerate until ready to use. Thinly
slice leeks.

Toast pine nuts in a frying pan set over medium heat until lightly golden, 4 to 5 minutes. Turn pine nuts on to a plate and set aside. Melt 1 tbsp (15 mL) butter in a large frying pan set over medium-high heat. When bubbling, add leeks. Cook, stirring often until softened, 7 to 8 minutes. Remove from heat and set aside in pan until just before serving.

Peel beets. Thinly slice each raw beet, working carefully and making sure not to slice straight through to the bottom, so leaving the base intact. If you accidentally slice all the way through here and there; don’t stress, the foil will hold the pieces together. Set 1 large or 2 

small beets on a square of foil.

Repeat with remaining beets and more foil. Cut 1 tbsp (15 mL) butter into small cubes. Scatter butter over beets and sprinkle  with salt and pepper. Top with a thyme sprig. Wrap each beet with the foil they’ve been set on.

Preheat barbecue to medium-high.  Place beets on one side of grill. Barbecue beets until fork-tender, about 30 minutes. Carefully poke beets through the foil with a fork. When beets are almost tender, turn off one side of grill. Move beets to that side. Increase other side of 

grill to high.

When really hot, barbecue steaks until done as you like. If using skirt steak, sear for about 2 to 3 minutes per side for medium-rare. If using rib-eye, grill for about 4 minutes per side for medium-rare, depending on the thickness of the steak.

When done, remove beets to plates and steak to a platter. Loosely cover with foil. Let steak rest for 10 minutes while you sauté the greens. Set pan with sautéed leeks over medium-high. When warm, slowly begin to add prepared beet greens.

Cook, stirring occasionally until wilted, 2 to 4 minutes. When done, stir in arugula and remove from heat.

If using skirt steak, thinly slice against the grain. Divide steaks between plates. Crumble blue cheese overtop. Divide greens and foil packets between plates. Sprinkle greens with pine nuts. Serve immediately. Serves 4

Homemade Coconut Yogurt

 

Homemade Coconut Yogurt

Homemade coconut yogurt is easy, fun, super delicious, and dairy-free. The texture is even creamier than regular yogurt (thanks to canned coconut milk), and it combines the natural sweetness of coconut with the tang of live probiotic cultures.  I think coconut yogurt has the most appealing flavor of all the dairy-free yogurts I’ve tried ~ but it’s often pricey (and comes in teeny tiny jars!) Time for a homemade version!

What you need to make Coconut Yogurt

canned full fat coconut milk.  Be sure to use unsweetened canned coconut milk, not the refrigerated kind in a carton.

Probiotics (you have 3 choices)A powdered vegan yogurt starter, I used this brand or probiotic capsules, I used this brand or commercial coconut yogurt.

Tips For Making Yogurt

Be sure to start with full fat canned coconut milk, and whisk it thoroughly until it has a uniform creamy consistency.

For a thicker result, drain off some of the water from your coconut milk before fermenting.

Make sure your jar is super clean before adding your yogurt mixture. Any unwanted bacteria can interfere with your yogurt.

Make sure you’ve got a warm (@110F) spot for your yogurt to ferment.

                                         

What to Expect from

Non Dairy Yogurt

The Pluses: As I said above, coconut yogurt has a wonderful flavor, the natural sweetness of the coconut comes through. When I dipped my little tasting spoon into the finished batch, the bells went off. The taste was velvety smooth and pure coconut. It had none of the cloying sweetness or gelatinous texture of the commercial brand.

The Drawbacks: Coconut yogurt can struggle to thicken compared to other vegan yogurts. It’s low in protein, naturally higher in water, and doesn’t firm up the way dairy yogurt does during fermentation.
On the bright side, it makes a great drinkable yogurt, and the looser texture works beautifully with granola and muesli.

5 Ways To Ferment Yogurt At Home

When you ferment yogurt you ideally want a temperature of around 110°F. This is warm enough to activate the cultures without killing them with too much heat. Note this is higher than warm room temperature, and lower than the “keep warm” function on your oven.

A yogurt maker:

If you love to make yogurt this is a great appliance to have. I highly recommend getting a yogurt maker like this one, but there are many on the market. Follow your machine’s instructions for the proofing period. (There’s no need to pre-heat the yogurt for this recipe.)

A proofing box

I have a collapsable proofing box with a thermostat. I set it to 110°F. This is the one I use and I love it. I use it for breads and yogurt.

Your oven set to 110F

If your oven doesn’t go that low, but has a 60 watt or higher bulb in it, you may be able to store your yogurt in the oven (no heat) with the light on. Wrap it with a towel. You can experiment with different wattage bulbs to get your desired temperature.

Instant Pot

Ferment the yogurt using the yogurt function on your IP. Again, no need to boil the milk first.

An electric heating throw or pad

In a pinch an electric heating pad or small electric throw blanket wrapped around the yogurt and set on low to medium will do the trick. If you use a heating pad, cover the whole thing with a towel.

                                      

          HOMEMADE COCONUT YOGURT FAQS                  Why don't I have to heat my milk like I do for regular yogurt?

Canned coconut milk is already pasteurized, a process that uses heat to eliminate harmful bacteria. This pre-heating step eliminates the need to heat it again for yogurt making.

Can I make this yogurt in individual serving jars?
You can make or store your yogurt in one jar, or several individual jars, just be sure they are squeaky clean.

Why is my coconut yogurt runny?                                  Homemade yogurts and coconut yogurt in particular is more runny than commercial yogurts, especially if you’re used to Greek style yogurts which often contain thickeners and stabilizers. There are a couple of things you can do to thicken your yogurt further:

Strain the Yogurt: after fermentation, strain the yogurt through cheesecloth to remove whey. The longer you strain, the thicker the yogurt will get.         

Add Thickening Agents: you can incorporate thickeners like gelatin, agar agar, or even powdered milk to enhance the body of the yogurt.
Coconut yogurt has a natural affinity for fruits, as well as granolas and mueslis. I’m especially looking forward to using it alongside a hot curry.

                           

How to make Coconut Yogurt;
My homemade coconut yogurt is creamy, gently tangy, and completely dairy-free.
Prep Time 15 minutes     Fermenting time: 12 hours hours

Ingredients:
40 oz canned full-fat coconut milk, (this is 3 13.5-ounce cans)
1 Tbsp powdered gelatin
1 direct-set yogurt starter* or 6 oz coconut milk yogurt with live cultures                                                                                 Directions:                                                                                     Pour the coconut milk into a saucepan and heat to 180°F — hot but not boiling.                                                                          Sprinkle the gelatin evenly over the hot milk and whisk until completely dissolved. Let the mixture cool to 110°F.                                                     This temperature is key: warm enough for the cultures to activate, but not so hot that they’re destroyed.                                                Whisk in the yogurt starter (or coconut yogurt) until fully blended. Transfer the mixture to a yogurt maker and incubate at 105–110°F for 10–12 hours.                                                                     Overnight works perfectly.                                                                  Refrigerate the yogurt for several hours to fully set.                           For thicker yogurt, line a colander with two layers of cheesecloth, set it over a bowl, and drain the yogurt for about 1 hour.            NOTES *This is the starter I recommend: vegan-yogurt-starters

Mama Marie Bolognese

 

Mama Marie Bolognese

Some dishes speak louder than others. “I love simple, flavorful food—and this one was a no-brainer.” A longtime admirer of Italian cuisine wasn’t able to taste test Mama Marie’s Bolognese due to a work emergency but he was moved by the heartfelt story behind it and knew it was a dish that deserved to be shared. Great food is about more than flavor: It’s about bringing people together, whether over a plated dinner or a bowl of something timeless, like bolognese. Copied and altered from Edible San Diego Fall issue 2025.
Ingredients:

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 large white onion, chopped
1 package fresh basil, chopped
2 pounds lean ground meat, tri-tip, or 6 Italian sausages
3 28-ounce cans tomato sauce (ready-cut with basil)
1 12-ounce can tomato paste
1 28-ounce can tomato purée
1⁄2 bunch parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried rosemary
Salt and pepper to taste
Italian seasoning to taste
4 bay leaves
1 teaspoon red pepper flakes
1⁄2 cup red wine
2 carrots, thinly sliced
1 lemon, juiced
1 teaspoon ground anise
Directions:
Make The Bolognese

Heat olive oil in a large pan over medium heat and infuse with garlic, onion, and basil for 2 minutes.
Add the meat of your choice and sear for an additional 2–3 minutes, allowing the meat to brown slightly.

Add all the tomato ingredients, parsley, oregano, rosemary, salt, pepper, Italian seasoning, and bay leaves. Stir well to blend the flavors.
Use the empty tomato paste can to measure 1 can of water, and the large tomato sauce can for an additional can of water. Add both to the sauce and mix thoroughly.

Let the sauce simmer on low heat for about 3 hours, stirring every 15–20 minutes to prevent sticking.

After 30 minutes of cooking, stir in red pepper flakes and red wine for depth of flavor.

One hour before serving, add thinly sliced carrots, fresh lemon juice, and ground anise. This will allow the carrots to melt into the sauce and enhance its sweetness. 

Serve with your favorite cooked pasta.  Serves 10 to 12.

Magnesium Booster

 Magnesium Booster

Magnesium is an electrolyte which gives energy to our body.  Our electrolytes work together with another as partners.  Calcium is the partner to magnesium.  This was a reel on Facebook.  I thought to myself, okay the ingredients are foodstuff and nothing medicinal, so give it a try.  Keeping my body in shape has been a lifelong goal with nutrition and exercise.   I ground the almonds quite fine before I added the pumpkin seeds and sesame seeds and the tablespoon of cocoa. The secret to the formula is to grind the almonds to a powder but be careful before you have ground it to almond butter.  The recipe yields 10 ounces.   Use a teaspoon on your morning coffee, yogurt, or fruit. Enjoy!

Crispy Honey Nut Granola Bars

 

Crispy Granola Bars

Golden, nutty, and packed with oats and dried fruit, these homemade granola bars are as wholesome as they are delicious. They come together quickly with just a handful of pantry staples and are perfect for breakfast, lunchboxes, or afternoon snacking.
Ingredients:
1½ cups old fashioned rolled oats
1 cup chopped walnuts
½ cup sliced almonds
⅔ cup shredded unsweetened coconut
½ cup honey
3 tablespoons (packed) light brown sugar
2 tablespoons unsalted butter
1½ teaspoons vanilla extract
¼ teaspoon + ⅛ teaspoon salt
1 cup crisp rice cereal, such as Rice Krispies
¾ cup dried fruit, such as cranberries, diced apricots, blueberries, currants, etc.
Directions:
Preheat the oven to 350°F (175°C). Line a baking sheet with heavy-duty aluminum foil.

Spread the oats, walnuts and almonds onto the prepared baking sheet. Place in the oven and toast for 7 minutes. Add the coconut and toss well with a rubber spatula, then place back in the oven to cook for 4 to 5 minutes more. Keep an eye on it towards the end; you want the coconut to turn golden but not burn.

In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a small saucepan and place over medium-high heat. Whisk and bring to a rapid boil, then turn off the heat and set aside.  *My suggestion is allow the rapid boil for 30 seconds

Once the oat mixture is golden, remove it from the oven and reduce the heat to 300°F (150°C). Combine the oat mixture, honey mixture, rice cereal, and dried fruit in a large bowl and toss well. (Reserve the aluminum foil.)

Use the reserved foil to line a 9 x 13-in (23 x 33-cm) baking dish, then spray the foil with nonstick cooking spray. Turn the granola bar mixture out into the prepared baking dish and spread evenly, patting down with a spatula. Be sure the heat is reduced to 300°F (150°C), then bake until lightly golden, 20 to 23 minutes. 

Remove from the oven and cool completely, 1 to 1½ hours. Use the foil overhang to transfer the bars to a cutting board, then use a large, sharp knife to cut into rectangles. Store the bars in a single layer in an airtight container, or wrap the bars individually in aluminum foil, for up to a week at room temperature.

NOTES
You can swap in your favorite nuts and seeds as long as you keep the proportions of dry to wet ingredients the same. On occasion, I’ll sprinkle some chocolate chips over top for the kids (you can't mix them in or they'll melt).
Freezing Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.

Bloggers Note:  I used a teflon cookie sheet in place of foil and non-stick cooking spray.   I very lightly applied a film of EVOO to my 9X13 baking dish.  Most important is packing the ingredients even and compact in the dish.  Allow to cool until the bottom of the 9x13 dish is cool to the hands.  My next batch will be cut 3" X 2 1/4" which would be adequate and they are thick.  Allowing the bars to cool is very important.  

Farfalle With Salmon In A Very Light Cream Sauce

              Farfalle With Salmon In A Very Light Cream Sauce

Meet the cutest, quickest little pasta dish with salmon, tomatoes, and a touch of cream, tastes great with only a few ingredients in the house! (I used water as my liquid for deglazing and adding a little bit of liquid to form a sauce.) Prep your ingredients and get ready to enjoy an amazing dish! Serves 2 people.

Ingredients:

For 2 people: 

4-6 oz. dried farfalle or penne pasta

2 Tbsp olive oil

Kosher salt 

1/2 red onion, finely diced

1 cup cherry tomatoes, halved

1/4 cup of water (to use sparingly) 

6 oz. diced salmon

a squeeze of lemon juice

1/4 cup cream

1/4 cup torn basil

Directions: 

Cook the pasta in salted water. 

While pasta is cooking,  saute the onion over medium heat in the olive oil with a pinch of salt until soft. 

Add tomatoes and a splash of water. Smush ‘em up a bit. 

Add the salmon and a pinch of salt and a little more olive oil, stir: 

Add a little more water when or if the bottom of the pan has browned too much. Scrape up brown part. Cook until salmon has cooked through-about 2-3 minutes. Add a squeeze of lemon. 

Reduce to low. Stir in cream and basil. Add the drained pasta. Add a splash of pasta water. Taste, Add salt!    Two Servings!

Polenta With Cranberry Beans ~. Rancho Gordo

 

Polenta With Cranberry Beans

If you take advantage of any of my recommendations, I hope it will be to buy the Rancho Gordo Beans and any of their line of products.  The quality is unsurpassed 

In the Rancho Gordo library, we have a well-used copy of the book Fagioli: The Bean Cuisine of Italy (Rodale, 2014) by Judith Barrett, and this recipe is inspired by the book. When we tested it in the Rancho Gordo kitchen, it was a big hit. As we licked our bowls clean, we all agreed that it was a polenta dish with beans, not a bean dish with polenta, if that makes sense. 

Ingredients:

• 1/4 cup olive oil
• 1 large or 2 small red onions, finely chopped
• 2 cloves garlic, peeled and finely chopped
• 2 cups canned chopped tomatoes, with their juices
• 1 tablespoon red wine vinegar
• 2 tablespoons tomato paste
• 1 cup chicken or vegetable broth
• 10 fresh basil leaves, finely chopped
• 4 fresh sage leaves, finely chopped
• 4 to 5 cups cooked, drained Rancho Gordo Cranberry, Occhio della Capra or Borlotti Lamon beans
• Salt and freshly ground pepper
• 2 cups Rancho Gordo/Anson Mills polenta
6 ounces pancetta, diced (optional)
Chopped fresh basil or parsley for garnish
Directions:
In a large pan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, about 3 minutes. Stir in the tomatoes and vinegar. Dissolve the tomato paste in the broth and add to the onions and tomatoes. Add the basil and sage. Season with salt and pepper and simmer until the sauce has thickened, 15 to 20 minutes.

1. Add the beans to the tomato sauce. Cook, stirring, to combine and heat through, about 15 minutes.
2. 
   
3. To prepare the polenta: In a heavy pot, combine the cornmeal with 1 tablespoon salt. Turn the heat to medium and gradually whisk in 9 cups cold water, stirring constantly, until the polenta begins to boil. Lower the heat and simmer, stirring frequently with a wooden spoon, until thick, about 45 minutes.
4. 
   
5. If using pancetta: Place the pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel to drain.
6. 
   
7. To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta, if using. Garnish with fresh herbs.   
Makes 6 servings

Cucumber Salad Gurkensalat

Cucumber Salad Gurkensalat

Ingredients:

2 lg English cucumbers, unpeeled
1/2 teaspoon salt, divided
1/4 cup light sour cream
3 T low-fat plain strained yogurt
1 1/2 tablespoon cider vinegar
1 T. fresh dill chopped, plus more for garnish
1/2 teaspoon ground pepper, more for garnish
Directions:

Using a mandolin slice the cucumbers into rounds.  Sprinkle with 1/4 teaspoon salt and allow to release some of the water.

In another bowl, place the sour cream and the strained yogurt, whisk until well mixed.  Add the vinegar and continue whisking until dressing is thinner.

Add the chopped dill and pepper, mix well.  Refrigerate dressing until needed. 

Mix the dressing and cucumbers making sure they are well coated. Garnish before serving serving.

Buda Bowl

Buda Bowl With Lentils

These grain-free Lentil Bowls are so easy, nourishing and delicious! Made with seasoned lentils, fresh seasonal veggies, dark leafy greens, fresh herbs or micro-greens, nuts or seeds, avocado, and our favorite tahini sauce! Vegan, gluten-free and grain-free!

What I enjoy about this Lentil bowl is how flavorful it is, how full of color, nutrients, and polyphenols it is, and how it feels satiating from all the fiber and protein. It is also very adaptable and can be altered depending on what you have in the fridge or what is in season.

Lentil Bowl Ingredients:

Cooked Lentils- French green lentils, black lentils, brown lentils, or any whole, cooked lentils. We will season these simply with olive oil, salt, cumin, Aleppo chili flakes, and a squeeze of lemon juice.
Greens: Spinach, arugula, Lacinato kale, or Swiss chard, etc.
A rainbow of Vegetables: shredded carrots or beets, roasted cauliflower (I used this leftover roasted cauliflower from last night’s dinner), broccoli, bell pepper, cucumber, tomatoes, cabbage, etc.
Herbs or microgreens: cilantro, mint, dill, basil, Italian parsley, etc.
Nuts or seeds: toasted slivered almonds, sunflower seeds, hemp hearts, pumpkin seeds, walnuts, etc.
Tahini Sauce:  Make a whole batch and use it for other things! You’ll need tahini paste, olive oil, lemon juice, fresh garlic, salt and pepper)
Optional additions: Avocado, Pickled Red Onion, fermented sauerkraut or this beet kraut,
Recipe from Feasting At Home!

• 
  

Rose Farm Lemon Cake

Rose Farm lemon cake recipe using lemons picked from their citrus trees is baked fresh the night before for guests in a rose shaped bundt pan.

Ingredients:

Cake Mix

3 cups flour, sifted

1 cup butter, softened

2 cups granulated sugar

3 eggs, at room temperature

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk

2 tablespoons fresh grated lemon rind zest, packed

2 tablespoons fresh lemon juice

Lemon Glaze Ingredients

2 tablespoons butter, softened

1 cup confectioner's sugar

1 1/2 tablespoons fresh grated lemon rind, packed

2 tablespoons fresh lemon juice

Directions:

Cream 1 cup of butter until light and fluffy. Slowly add 2 cups 

sugar and continue beating until light and fluffy. Blend in 3 eggs, 

one at a time.

Sift together 3 cups of flour, 1/2 teaspoon of baking soda and 1/2 

teaspoon of salt. Add the flour mixture alternately with 1 cup buttermilk to the creamed mixture, beating after each addition.

Mix in 2 tablespoons of fresh grated lemon rind and 2 tablespoon 

fresh lemon juice. Pour batter into greased and floured bundt pan.

Bake in preheated 325 degree oven for approximately 1 hour and 10 minutes.

To prepare the glaze, blend together 2 tablespoons butter, softened with 1 cup powdered sugar and lemon zest.  Add up to 2 tablespoons lemon juice stirring to desired consistency.  

Or sifted powdered sugar sprinkled atop cooled cake. also is very pretty.

Enjoy!

Tres Leches Layer Cake

Tres Leches Layer Cake

Stacking layers and homemade toasted almond milk ups the ante on one of Mexico’s favorite desserts. I’ll admit this beauty is a project, but what a tasty one. You can spread the work out over a couple of days. Begin by making the Toasted Almond Milk (recipe follows)—just don’t drink all of it before making the cake batter and the soaking liquid. Also, that same day, make the caramelized white chocolate and ganache. If you’d rather skip the time-consuming (but easy) step of caramelizing the chocolate yourself, see the TIP below. Lastly, be sure to thoroughly chill the cake before frosting. Serves 8

Ingredients:

Caramelized White Chocolate Ganache
2 pkgs (each 170 g) white chocolate, chopped
¾ cup (175 mL) whipping cream
Pinch salt
Cake
Butter for buttering tins
1¾  cups (425 mL) all-purpose flour
½ tsp (2 mL) salt
2¼  tsp (11 mL) baking powder
3 eggs, plus 1 egg yolk
1¼  cups (310 mL) sugar
1 tsp (5 mL) vanilla extract or paste
2/3  cup (150 mL) Toasted Almond Milk
To Assemble
¼ tsp (1 mL) ground cinnamon
1 tsp (5 mL) vanilla extract or paste
1 cup (250 mL) Toasted Almond Milk
1 can (150 mL) evaporated milk
¼  cup (60 mL) sweetened condensed milk
1¼  cups (310 mL) whipping cream

Directions:

For the caramelized white chocolate ganache, preheat oven to 275°F (135°C).

Spread the chocolate out on a clean baking sheet and bake on the middle rack of the oven for 40 to 50 minutes, stirring every 6 to 7 minutes, until it has the color of peanut butter.

Add cream to a medium-size glass bowl and bring to a boil in the microwave; scrape warm chocolate into a bowl. Whisk until smooth, add salt and let cool. Cover the bowl and leave at room temperature for up to 2 days.

For the cake, preheat the oven to 350°F (180°C). Butter three 8-inch (20-cm) round cake tins.

In a small bowl, whisk together flour, salt and baking powder. In a separate large bowl, combine eggs, egg yolk, sugar and vanilla. Using an electric mixer on medium-high, beat until sugar is dissolved and mixture has quadrupled in volume, 6 to 7 minutes. Add half the flour mixture and beat on low until just combined. Add almond milk and once again beat until combined. Mix in the remaining flour mixture.

Divide batter between the prepared cake tins. Tip or swirl the pans to evenly distribute batter and bake in the centre of the oven for 24 to 27 minutes or until a cake tester comes out clean.

Let cakes rest in tins for 15 minutes then turn out onto a large baking sheet (or 2 if necessary). Cool to room temperature.

To assemble, whisk together cinnamon, vanilla extract, almond milk, evaporated milk and sweetened condensed milk in a medium bowl. Using a fork, poke holes in the tops of each cake layer. Spoon the milk mixture in equal quantity over each. Let stand for 10 minutes.

Gently reheat the reserved white chocolate ganache in the microwave until just spreadable but not liquid. Measure out ¼ cup (60 mL) and add to a medium bowl along with the whipping cream; refrigerate.

Carefully transfer one of the cake layers to a serving platter or cake stand. Top with half of the remaining ganache and spread out just shy of the edge using an offset spatula. Top with another cake layer and repeat covering with the remaining ganache. Put final cake layer over top, cover and refrigerate until thoroughly chilled, about 3 hours.

When ready to serve, whip reserved cream and ganache mixture to stiff peaks. Frost the cake with cream, and serve.

Classic Spatzel

 

Spatzle

Spatzle is the German version of noodle. It is easy to make and a delicious addition or substitution to a meal.
Here is a classic Spätzle recipe:

Ingredients:

2 cups all-purpose flour
2 eggs
1/2 cup milk
1/2 teaspoon salt
4 tablespoons butter, melted
Directions:
Combine flour, eggs, milk, and salt in a bowl. Mix until smooth.

Bring a large pot of salted water to a boil.Use a Spätzlepresse or a colander with large holes to press the dough into the boiling water.

Cook for 1-2 minutes or until the Spätzle float to the surface.  Remove with a slotted spoon and toss with melted butter.

Top with grated cheese, herbs, or your preferred topping.

Tips:Use a Spätzlepress for authentic texture, or a food mill/press as a substitute. Don't overmix the dough. Adjust the amount of milk for desired consistency.

Rahmschnitzel ~ German Cream Sauce

Rahmschnitzel ~ German Cream Sauce

Rahmschnitzel is a German Word and translated it means Cream Sauce. As in the kitchen of cooks, each tweaks the sauce to their own preference or taste. Sauces set apart European dishes apart from American preparations.
Ingredients:
Meat
1 to 2 pounds lean pork, veal, or poultry breasts (see notes for options)
salt
1 cup flour, for dredging
1/4 cup lard, butter, or oil, divided
Sauce
1/2 cup minced shallot or onion
1 cup chopped fresh mushrooms (optional)
1/4 cup white wine
1/2 cup chicken, vegetable, or pork stock
1/2 teaspoon white pepper
1 tablespoon capers (optional)
1 teaspoon Dijon mustard
1/2 cup heavy cream, or half and half
1/4 cup sour cream
1/4 cup minced chives or parsley

Directions:
Slice the pork or veal into cutlets about 1/4 to 1/2 inch thick. Keep poultry breasts whole. Put one in the freezer bag and pound it very thin, about 1/8 inch thick. You will need to use moderate force here to not pulverize the meat, tearing it. Periodically flip the meat to pound both sides, and use your palm to determine if the cutlet is evenly thin. Set aside and do this for the remaining cutlets.

You can trim off stray edges and bits on the cutlets, or just leave them as is. Salt both sides and prep your other ingredients.

Dredge your cutlets in flour, pressing it in well. Heat 3 tablespoons of lard or butter in a pan over medium-high heat, then fry the cutlets in batches, making sure they don't touch each other. If you have a bacon press, use it to press the cutlets down so they don't curl. Brown on both sides and set the meat on a plate as they're ready.

When the meat has all been cooked, wipe out the pan and add the remaining lard or butter. You might need an extra tablespoon. Cook the onion or shallot over medium-low heat. You want it soft and translucent, but not browned. This usually takes about 6 to 8 minutes. If you are using mushrooms, they go in here.

Add the white wine and use a wooden spoon to scrape up any browned bits. Turn the heat to high. Let the wine almost completely boil away, then add the mustard and stock. Mix well and add the white pepper.

Let this boil down by half. If you are using capers, they go in here.
Turn off the heat, and stir in the heavy cream. Then whisk in the sour cream, and taste the sauce for salt and temperature. If it cooled down too much, warm it gently. Don't let it even simmer again or it can break.

Coat the cutlets in the sauce, then serve with more sauce, topped with the chives or chopped parsley.

Steak, Tomato & Peach Panzanella With Fresh Mozzarella & Charred Scallion Dressing

Steak, Tomato & Peach Panzanella With Fresh

 Mozzarella & Charred Scallion Dressing

This hearty steak salad is built for summer entertaining, when peach and tomato seasons are in full swing. Instead of chunks of bread, the starchy element of this panzanella comes in the form of store-bought potato gnocchi, which are seared ahead of time for a crisp-soft texture. It’s a celebratory dish that 

requires very little effort.
Ingredients:

2 strip steaks, about 1 1/2 lbs (680 g) total
6 scallions
1/2 cup + 4 teaspoons EVOO divided + more for drizzling
Salt and freshly ground pepper to taste
2 tbsp (30 mL) white balsamic vinegar
1/4 small red onion, very thinly sliced
1 pkg (500 g) shelf-stable potato gnocchi
2 balls (125 g each) fresh mozzarella
4 cups (1 L) heirloom grape or cherry tomatoes, cut into bite-size pieces
3 ripe peaches, cut into wedges
1/2 cup (125 mL) loosely packed basil leaves
Directions:
Place steaks on a baking sheet and let sit at room temperature for 30 minutes.

Preheat grill to high.

Place green onions on baking sheet with steak. Drizzle both with olive oil. Season steaks with salt and pepper.

Grill steaks, covered, until nicely seared, 2 to 3 minutes per side. Reduce heat to medium. Cook, flipping once, until it’s done to your liking, about 2 minutes more for medium-rare. While steaks are cooking, grill scallions until softened and lightly charred in spots, about 1 to 2 minutes per side. 

Remove from heat and cool. When steaks are done, transfer to a wire rack set over a baking sheet. Cool completely. Slice steaks against grain. (Steaks can be prepared to this point and stored in an airtight container and refrigerated until ready to use, up to 1 day. Bring to room temperature before using.)

To make dressing, roughly chop cooled scallions. Place in a blender with 1/2 cup (125 mL) olive oil, vinegar, salt and pepper. Blend until smooth. Transfer to a glass jar, cover and refrigerate until ready to use, up to 1 day.

Place sliced red onion in a small bowl and cover with cold water. Let stand for 15 minutes. Drain and set aside.

In a medium bowl, toss gnocchi with remaining 4 tsp (20 mL) olive oil and salt to taste. Heat a large skillet over medium-high heat. Add gnocchi in a single layer and cook, undisturbed, until deeply golden on one side, 2 to 3 minutes. Toss and continue cooking until browned all over, another 2 to 3 minutes. Transfer to a plate and cool completely.

Before serving, drain mozzarella and let it sit at room temperature for 15 minutes.

Place tomatoes, peaches and soaked onion in a large mixing bowl. Toss gently with half of dressing. Tear mozzarella into rustic chunks and lightly season with salt. Add to bowl along with gnocchi. Toss and taste for salt and pepper. Arrange salad on a large serving platter and top with steak and basil. Serve with the remaining dressing on side.