Almond cookies

Gluten Free. Chewy and crunchy at the same time. These cookies are so good they make me laugh. They will speak for themselves. 

French country lentil soup

Soup, soup, and more soup. Ok, so I'm into it.  It's so easy, so inexpensive, so nourishing and so convenient to make large quantities and freeze it in meal size batches.  With that said, I've got another one for ya.  I call it "French" country lentil because I get my mushroom stock from the French guy at the market. I think his stock makes this soup extra delicious.  Stock is really the key here, people, as in most soups. Said frenchman is a very charming guy named Gui (Pronounced Gee in French) that has a business selling brioche savory pies, "Le Fleur de Lyon". Yummy.  Secret- he sells three different kinds of stock: chicken, tomato, or mushroom for $4/qt if you ask.  If you live in Marin, he is at the Civic Center farmers market on Thursdays or for East Bay folks, you can find him at the Grand Lake market. I have found his rich mushroom stock yields the best results of all the stocks I have tried.  You can, of course, always use the organic Better Than Boullion vegetable or chicken base or make your own mushroom stock and the soup will be just as yummy.

Leek and Potato soup

So, I say "leek and potato" rather than "potato leek" soup because there always seems to be more potato than leek, and that just ain't right.  With a name like "potato leek", and given the fact that leeks cook down to less than half their original volume, it's a lot easier to add too much potato in proportion.   So, let's get our priorities straight here...the leeks are where the flavor is- potatoes can come along for the ride.

This will make about 5 quarts, so use at least a 6 qt pot. You will also want an immersion blender.

Leeks 2-2.5 lbs (about 6 medium to large leeks) white AND dark green parts
Russet potatoes 2-2.5 lbs peeled and cut into smallish cubes
1/2 stick salted butter (substitute oil or bacon fat, better yet,  if you want)
1 Tbs kosher salt
1 t black pepper
1/2 tsp or so fresh grated nutmeg
3 Tbs Organic better than bullion chicken stock dissolved in 8 cups water
1 cup milk (optional...you can just add a little more water)

Wash and cut up leeks- make sure you use the whole leek, as many recipes call for only the pale green part.  No point in wasting it!
Melt butter (or bacon fat if you have it on hand) in the pot and add the leeks. Sautee for a minute to coat the leeks and cook them down a bit.  Add a little stock if it is getting dry and simmer until they are "melted" (aka a green mushy delicious mess). Probably about 30 minutes
Peel and cut up potatoes and add to the pot along with the nutmeg, pepper, and chicken stock. Bring to a boil and reduce to simmer until potatoes are super tender.  Use an immersion blender to puree, but leave some chunks. Finish with a cup of milk, if desired, or add more water or stock until desired consistency.  I like it thick :)

**Want to make this even better???  ADD BACON!  instead of oil or butter to sautee the leeks in...
cut up a bunch of bacon into little pieces and sautee it in the pot until crispy.  Remove bacon with a slotted spoon and drain on paper towels to reserve for later. Sautee the leeks in the bacon grease and add the bacon bits back to the soup after it is finished. Clearly, I'm big on the bacon...this is the 3rd time I have mentioned it.

This recipe makes a lot of soup (unless you are pregnant, like me, and go through 4 quarts yourself in 48 hours...). I always keep quart sized mason jars on hand for freezing soup...just leave an inch or 2 of room at the top.  This is a great way to store soup because you can just stick the jar of frozen soup in a pot of  water to defrost it in a hurry. Forget the plastic tupperware and give your microwave a break.

Enjoy! It's chilly out there! 

Back in the saddle for holiday cookies!

OK, so I've been out of blogging commission for a while...
but there is an excuse,  I have a bun in the oven!...pun intended ;)
Now that I am entering my second trimester, I have a little more energy and cookies are sounding better than ever, so here is one to add to your holiday cookie tins. These cookies are my absolute favorite and this is a fail proof recipe- so if they don't turn out, you are doin' something wrong. Thanks, Italy!

Ricotta Cheese Cookies

Not too sweet, but just sweet enough.  This is a light and fluffy biscuit like cookie perfect for teatime. Add a quick lemon frosting and you have a traditional, albeit sweeter,  Italian Christmas cookie.

Butter, unsalted                        1 c (2 sticks, room temp)

Sugar                                        2 c

Eggs                                         2 large

Ricotta                                     15 oz

Almond extract (or vanilla)      2 tsp

Flour                                        4 c            

Baking powder                        2 tbs

Salt                                          2 tsp

Orange or Lemon zest             2 tbs

(this is optional, so add as much or as little as you like)

Cream butter, sugar, and orange or lemon zest with an electric mixer.  Gradually add eggs, ricotta and extract.  Mix together flour, baking powder, and salt (ideally in a separate bowl, but I usually make it work in one) and add it to the wet mixture.   Scoop (gotta get a scoop if you don't have one.  I have 3 different sizes, they come in very handy!) onto a baking sheet lined with parchment (or a silpat).  You don't have to squish them down or anything. Bake 8-10 minutes at 375 or until they are done, and maybe the tiniest bit browned.  Be careful, the bottoms brown before the tops- the tops may stay very pale.

 

**This recipe makes a lot of cookies. I have been know to freeze half of the batter to save for a day when I need a quick dessert- they make a really good shortcake component to a strawberry shortcake!   I serve mine with strawberries cooked down with a little sugar and vanilla ice cream.  Yum.  

Happy Holidays!  I promise I will post more ideas for you this season before it is too late.  Don't forget to call me if you actually want to ENJOY your holiday get together this year!  I'm pretty free in December so far and would be happy to cater your holiday event, or even just a casual dinner party for friends.  

Zucchini madness

I received a very unexpected and welcome email a few weeks ago from a little boy I sat next to on a plane.  I had candy, so we chatted, and I told him about this blog.  His name is Max and he is pretty darn cool. Max helps out at a local farm, and currently has a whole lotta zucchini and squash.  Max, I believe you are probably not alone. This time of year we all seem to have a few too many green zucchini and yellow summer squash and not enough recipes to use them up. I do believe I can make a small contribution to ending this problem.  Zucchini bread is a no-brainer.  I have one for ya, but I make them as cupcakes and add chocolate (for obvious reasons).  I hesitate to call them cupcakes because they really aren't very sweet at all. They are a  really nice breakfast treat. I guess you could call them a muffin-cake.

My Tata (arabic for grandma) also makes a wonderful dip out of the yellow summer squash with mint and yogurt.  It is one of my favorite summer snacks, served with toasted pita bread, of course. Enjoy, Max! (I bet I know which recipe you will try first...). 

Chocolate-Zucchini Cupcakes
1.5 cups sifted cake flour*
1 tsp baking soda
1/4c sifted cocoa powder
1 tsp cinnamon
1/4 tsp ground cardamon
1/4 tsp ground clove
salt
2 large eggs
1/4 cup brown sugar
1/2 cup safflower oil
2 cups firmly packed grated zucchini
chocolate chips as desired

Preheat oven to 350 with muffin tin in oven.
Combine dry ingredients and whisk to combine.
Beat eggs, sugar, and oil for 2-3 minutes until smooth.
Add zucchini to wet mixture and combine.
Add wet to dry ingredients and fold in chocolate chips.
Remove muffin tin from oven and grease. Fill muffin cups almost full with batter and bake 20-25 minutes.

*You do not need to run to the store and buy cake flour!  All you need is all purpose flour and cornstarch. Just fill a dry measure with 2 tbs cornstarch and the rest with all purpose flour and sift together.  

Summer Squash with Yogurt and Mint Dip 
2 cups chopped yellow summer squash
1/4 cup plain yogurt
1 small clove very finely chopped garlic
1 Tbs fresh chopped mint
squeeze of lemon
salt and pepper

Steam  the squash until it is soft enough to mush with a fork. My Tata just covers it with a little bit of water and puts in the microwave...but I use the stove top.
Mash it up with a fork and add the yogurt, mint, garlic, small lemon squeeze, salt and pepper.  Mix to combine. Drizzle with olive oil and serve with crisp toasted pita bread. 





*So I am no food photographer, but some picture is better than no picture!

Bali favorites- Nasi goreng

Honeymoon in Bali!!  So I expected it to be the Hawaii of the eastern world- pristine beaches, beautiful, idyllic everything...  I almost forgot I was going to a 3rd world country...with that come the pros and the cons, of course. Fortunately, the pros far outweigh the cons once you can get past the heaps of garbage everywhere...  It's not a difficult place to embrace when you are dealing with quite possibly the happiest, friendliest and most artistically talented people on earth.  I don't want to write too much here, seeing as this blog is supposed to be about food, but for those of you that are interested I am going to give you my quick synopsis of Bali:

The country of 1000 temples, literally.  The people of Bali are among the most inspiring people I have ever come across.  The level of service is unmatchable. There was not a person that crossed my path that let me catch them without a smile on their face. The arts culture, contagious. Each small village its own specialty (painting, wood carving, stone work, etc...).  Hinduism, offerings, incense, ceremonies, costumes, dancing, kindness.  There is no garbage man,  however awareness is growing. The idyllic, Caribbean white sand and crystal clear waters that might come to mind when we think of such a place as Bali do not exist here.  However, the world below the surface of the water is another story, so bring your dive certification or plan on getting it there. The color and variety of sea life is enchanting. People (mainly aussies) and traffic is bustling in the hubs, and tourism has definitely caught on. Stay away from Kuta and the south. Bali is not always as cheap as you might think. Highly taxed alcohol, so take advantage of the duty free store at the airport unless you like light beer water. There are escapes to a bit more of the Bali one might imagine on the far eastern shores (you're still not going to get the beaches tho, sorry...).  Motorbikes-get one.  Rice terraces- beautiful. Monkeys-beware.

NOW, for the FOOD. cheap, cheap, cheap.  If you are in the cultural hub of Ubud, there is crispy duck for everyone, french chefs gone AWOL, fine dining, suckling pigs....and at a third of the price (or less, considering you don't drink...). If you have set up camp in a more remote area (my personal preference), and breakfast is included per usual- you can definitely plan on having mie goreng or nasi goreng for at least one of your daily meals. Since my culinary interest lies in collecting the most traditional of dishes, worldly comfort foods- freshly and exceptionally prepared these are the dishes I have chosen to feature.  One of the other favorite traditional dishes I had was beef rendang. I have yet to experiment with making this one at home, but I will be posting my results! Not to say I didn't thoroughly enjoy my pan seared barramundi with green mango salad, beet and goat cheese brulee... I just prefer to master the simple food everyone loves.   

NASI GORENG

This is basically fried rice with an egg on top. However, you gotta have those prawn chips, krupuk udang, best fresh fried so they melt on your tongue.  I bought  the packaged ones at the airport, all ready to go for a snack on the plane- gross. Fry them to order. They didn't sound very good to me because I am not a shrimp fan, but these are seriously addicting. You also need to serve it with tomato and cucumber, plenty of fried shallot on top, and some pickled cucumber/carrots.  As basic as this may seem, and it is...like all simple comfort foods, you have to do it right. Forget the (however readily available) spice packets and jarred pastes...DO IT YOURSELF, from start to finish, no shortcuts.  This is how you make simple, good food turn heads.

MAIN COMPONENTS OF NASI GORENG:
Rice: long grain, leftover rice. Rice must be chilled for it to fry up properly.  I have also been making some off the hook fried rice with leftover black forbidden rice- it fries up very nicely. Cook the forbidden and white rice separately and fry them together (equal parts-ish) for a great twist.
Spice paste: make a bunch of this to keep in a jar in your frig and you have the beginnings to basically any asian recipe or stir fry.  This is a guide- you can mash up chili, garlic, onion, salt however you like in whatever portions you prefer. you can also add ginger to this for a more all purpose asian stir fry base. Use a mortar and pestle, spice grinder, mini processor, blender...whatever you have.
-3 shallots or half a red onion
-5-7 cloves garlic
-4 toasted candlenuts (macadamia nuts can substitute)
-birds eye chilies (they are very hot, use to suit your taste. you can use whatever chili you like)
-salt and white peppercorn
-optional bits of coriander and cumin
additions: Egg, green onion, celery or chinese celery, yue choy (mustard greens), cabbage, bean sprouts, diced cooked chicken or prawns, etc...whatever you like or have on hand.

METHOD
. Gently beat the eggs (2) together with salt, then heat up the frying pan with 1 tablespoon of oil and pour the egg mixture into the center of the pan. Cook over a medium heat for few minutes. Set aside. When it's cold, roll the omelet then cut into small pieces.  You can skip this part and just fry an egg sunny side up to put on top as well.
Heat neutral flavored cooking oil in a wok and fry 2 T of spice paste until fragrant. Add small amount of additional ingredients and fry for a couple minutes and let the pan get hot again before adding the rice (2 portions). Add leftover rice and 2 T kecap manis (sweet soy sauce) stir to fry for 2-3 minutes. Put egg on top and plenty of fried shallot (at your local asian grocery).  Serve with shrimp crackers, fresh cuke and tomato, and some pickled veggies. For a quick pickling brine for veggies, see my pickled carrot recipe from May 2011.

Enjoy a little taste of Bali!

I am Famous!

Well, looks like yours truly is in the May 7th issue of TIME magazine!  This picture of me is displayed with an article about Lighthouses converted into B&B's and features East Brother...and MOI! Check it out!   

Key Lime Pie

At the request of one of our guests tonight....Key lime pie, ladies and gentlemen. 

I know this is good key lime pie, probably the best you'll ever have. I know this because I used to work in the Florida Keys and ate many a key lime pie in my day. I actually never liked it much, until I met this recipe.  Honestly, I think sweetened condensed milk is probably one of the more disgusting, yet unique products on the market.  The main reason I like it, despite it's mysteriously disgusting nature, is because you can make caramel out of it....right in it's own can (see instructions below).  Of course, I also like it for my Key lime pie. 

Crust  (NO, the store bought graham crust in the disposable tin is NOT an acceptable substitute)

• 3/4 pound graham crackers (about half the box- 1 cello-wrapped pkg. 
• 4 Tbsp. granulated sugar
• 2 sticks melted butter
• 1/4 tsp. sea salt

I find this is enough for 2 pie crusts, unless you have a deeper pan and like thick crust.  Otherwise, divide it in half and freeze it for later. Process crackers in a food processor. Add sugar and drizzle in butter while pulsing the motor (or just mix it in).  Press into a greased 9" pie pan and bake at 350 for 10 minutes.

Filling

• 4 egg yolks
• 1 can (14 ounces) condensed milk
• 2/3 cup fresh Key lime juice (you can use Nellie and Joe's in a pinch, or regular lime juice)
• 1 lime , grated zest

Make this while the crust rests.  Whip the egg whites and lime zest  until soft to medium peaks form. Beat in the condensed milk and lime juice, beat for 2 minutes or so.  Pour into pie crust and bake at 350 for 15 minutes (I usually have a little filling left over that doesn't fit into the crust).  Take out and let cool completely to room temperature and chill. Top with fresh whip cream (and add lime zest to it...).  

***FUN FACT***

Yes, you can making caramel sauce from sweetened condensed milk!  Its really easy and really good. I learned this from an English sailor who was begging me to make Banoffee Pie (a British banana cream pie on steroids) for the crew. All you do is completely submerge the tins of milk in water and boil for 2 hours. Be sure to keep them completely submerged or you will be cleaning toffee sauce out of your hair- I know this from experience.   You can do this to several tins at once, and they will keep in the pantry for months, and you will always have a toffee sauce on hand for an easy dessert (thanks, Nigella Lawson, for that tip!).

Breakfast of champions

Breakfast of Champions

Want a super easy breakfast that will last you (well, some of you...I'm hungry two hours later no matter what) all morning?

1 egg

1 egg white

cooked beans of your choice, mine were dried *favas

chopped herbs (I used some *wild fennel fronds and garlic chives)

salt and pepper to taste

a swipe of grease of your choice for the *pan

Beat the egg. Heat the pan med-lo. Swipe the grease across the bottom. Pour the egg in the pan in one thin layer. as it cooks over med-low heat, lift up the edges of the egg and tilt the pan so the uncooked egg on the top slides underneath and it cooks in one thin sheet. throw a lid on for a second to cook the top a bit more. scoop some cooked beans in the middle and fold up the edges of the egg around it.  Sprinkle chopped fresh herbs.  Serve with a scoop of rice (eggs and rice really fill me up for a while, so I try to keep some cooked rice in the frig for breakfast).

Learn something new today (maybe):
*favas - most of you are probably familiar with fresh fava beans here in northern CA.  Well, they also come dried (i get them at the arab markets)  and soak and cook them myself to make foul madammas, one component of my favorite breakfast- a big traditional arab spread.  See the link for more info.   


*wild fennel- it grows EVERYWHERE around here. trust me, its probably in your back yard or at least on your way to work. Look for it.  Wild fennel, you can only use the fronds, there is no bulb.  The fronds, however, are much more flavorful than the kind you get in the store or at the farmers market with the big bulb attached- all the flavor there is in the bulb, but the fronds are still good too.
I did see it for sale at the farmers market for $8/lb and had to laugh- don't be the butt of my jokes!!


*the pan- my favorite egg pan is my "Scan pan".  Got it at Sur la Table, fairly pricey but it's. worth it.  Nothing sticks to it, you hardly have to grease it, and you can use metal on it. Check it out.