Burnt Carrots with Brie

When I was a child, I was not a fan of cooked carrots.  I guess it was a kid thing, because now........... I love carrots!

These carrots, are absolutely amazing, like you died and went to heaven!

The best part is they are super easy to make.

They have a really great balance between the sweetness, spiciness, and richness of the cheese, and the  acidity of the lemon juice, keeps everything in harmony!

As Always,

ENJOY!

INGREDIENTS

4 medium carrots, cut into 4-by-½-inch sticks

2 tablespoons peanut oil

½ teaspoon red pepper flakes

Kosher salt and freshly ground pepper, to taste

4 ounces triple-cream Brie (rind removed), roughly chopped

2 tablespoons honey

2 tablespoons lemon juice

DIRECTIONS

1. Preheat the broiler to 500°. In a medium bowl, toss the carrots with the peanut oil and red pepper flakes. Season with salt and pepper. Transfer to a baking sheet and spread the carrots out into a single layer. Cook until the tops of the carrots are well charred, 10 to 12 minutes. Transfer to a bowl.

2. Immediately, add the Brie, honey and lemon juice to the bowl with the carrots, and toss to combine. Let sit for 2 minutes to allow the Brie to melt, then toss to incorporate. Using a slotted spoon, transfer the carrots to a platter, leaving any liquid behind. Serve immediately.

Recipe Courtesy of Tim Love and Tasting Table

Classic Boule

After the first rise of 4 hours, the dough is to the top of the covered bowl.

After first rise, punched down, and reshaped before going into the refrigerator.

After the cold 12 hour rise.  On parchment paper ready to be slashed and put on the pizza stone.

Hot out of the oven, looks so delicious, smells even better.  Can't wait to eat it.

Sliced and ready to be slathered with butter.

  

Artisan breads and bakeries are popping up all over the country.  This recipe comes from a new bakery in New York called Brooklyn Bread Lab.  The baker, Adam Leonti, is using wheats and grains from small farms all over the country.  The flour recommended for this recipe come from Hayden Flour Mills in Arizona.  

Since I was unwilling to wait for that flour to be shipped, I used King Arthur Bread Flour.  I plan on ordering some of these small farm flours and trying  this recipe many more times, since it turned out so well.

This recipe is not difficult, it takes time, but it is well worth your efforts.  The outside was a perfect thin crisp crust, with a great dense chewy inside.

Watch for future posts where I will be trying this recipe again with other flours!

As Always, 

ENJOY!

INGREDIENTS

6½ cups (975 grams) bread flour (preferably from Hayden Flour Mills), plus more for dusting(I used King Arthur Bread Flour)

2½ tablespoons (25 grams) salt (I thought the bread was a bit salty, next time I will use a bit less)

1 tablespoon (10 grams) active dry yeast

3½ cups (800 grams) water

DIRECTIONS

1. In a large bowl, mix together the bread flour, salt and yeast. Slowly add in the water while mixing with a rubber bench scraper. Continue to mix until the dough becomes elastic, 4 to 5 minutes. Transfer to a lightly floured surface and shape the dough into a ball, dusting with flour as needed. Place in a floured bowl and let sit at room temperature, covered, for 4 hours.

2. Punch down the dough and scrape out onto a lightly floured surface. Shape the dough into a ball, dusting with flour as needed, and place in a heavily floured bowl. Cover and refrigerate for 12 hours.

3. Preheat the oven to 500º with a baking stone on the middle rack. Gently transfer the dough to a heavily floured pizza peel, reshaping it to make it round. Make 3 parallel slits across the dough, cutting ⅛ inch deep. Transfer the dough to the baking stone and bake until golden brown, 25 to 30 minutes. Let cool completely before slicing.

Recipe adapted from: Adam Leonti, Brooklyn Bread Lab

Shaved Fennel Salad

Living in Italy, many years ago, I acquired a taste for fennel.  I love to eat it raw, simply sliced and dipped in olive oil with a bit of salt.  Any recipe which incorporates fennel always peaks my interest. 

This recipe was demonstrated on a Julia Childs segment featuring guest chef Alice Waters of the famous California Chez Panisse restaurant.  Alice and Julia worked on the salad together, and as soon as I saw thinly sliced fennel as the main ingredient, I knew I would have to try it.  

This salad has now become one of my favorite lunch time salads.  It is super easy to make and is very quick to put together.  In my opinion this salad is one of those perfect accompaniments to any fish dish you are preparing.  

The ingredients seem minimal, but once shaved on a mandolin it fills a large platter.  The combination of flavors is so complimentary, I hope you will give it a try!

As Always,

ENJOY!

INGREDIENTS

1 large fennel bulb

6-8 white mushrooms

block of parmigiano-reggiano

juice of 1/2 lemon

extra virgin olive oil

sea salt

       Rinse the fennel bulb.  Pat dry.  trim of tops and bottom, then cut in half.  Over a large platter and using a mandolin, shave half of the fennel bulb.  Then shave 3-4 clean, tight white mushroom.  Drizzle a bit of olive oil over these vegetables.  Squeeze some lemon juice and sprinkle with a dash of sea salt.  

    Repeat.  Layering the other half of the fennel, shaved, then the mushrooms, shaved.  Again drizzle with olive oil, a squeeze of lemon juice, and a dash of sea salt.  Finish the salad by shaving off the cheese block (a vegetable peeler can be used) some nice large curls of parmigiano-reggiano cheese over the top of the salad. Serves 4

Recipe courtesy of Alice Waters

Hazelnut Brown Butter Torte with Bittersweet Chocolate

A simple cake with such a yummy crust!

Prior to going in the oven, the toppings are sprinkled over the batter.

What a great cake to serve with tea or coffee.  A simple moist cake made with almond flour, and topped with hazelnuts, chocolate and sugar make a crisp delicious crust that is the perfect compliment to the interior of the cake.

As Always,

ENJOY!

INGREDIENTS

1 cup (2 sticks) butter

2 cups plus 2 tablespoons (11.5 ounces) powdered sugar

1 cup (3.6 ounces) almond flour

2/3 cup (2.9 ounces) cake flour

3/4 teaspoon salt

1 cup egg whites, from about 7 eggs

1/2 tablespoon hazelnut oil

1/4 cup chopped bittersweet chocolate

1/4 cup chopped roasted hazelnuts

2 to 3 tablespoons granulated sugar, for sprinkling

1. Brown the butter: In a medium saucepan, heat the butter over medium-low heat and cook until the butter melts and browns, taking on a nutty aroma, 8 to 10 minutes. Be careful not to overcook or the butter will burn. Remove from heat and cool to warm before using.

2. While the butter is cooling, prepare the pan: Grease a decorative 10-inch cake or tart pan with butter and flour, or line with parchment. Heat the oven to 375 degrees.

3. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, sift together the powdered sugar with the almond flour, cake flour and salt. With the mixer running, or using a hand mixer, add the egg whites in a steady stream. Once combined, quickly add the hazelnut oil, then the butter, and mix just until combined; be careful not to overmix.

4. Pour the mixture into the prepared pan, filling the pan three-fourths of the way full. Sprinkle with the chopped chocolate and hazelnuts, as well as the granulated sugar. Bake until the torte is puffed and medium brown on top, about 35 minutes. Cool before serving.

Recipe: Adapted from Karen Hatfield

Graham Cracker Toffee 3

Experimenting with recipes is so fun for me.  I love to make slight changes to recipes, just to see how I might like it prepared a different way, or if it really makes a difference.

This recipe is pretty basic:  Graham crakers, butter, sugar, and nuts.  The nuts on top are really just personal preference, whether almonds, pecans, or another or your choice.  The variability comes in when the type of sugar changes, or the ratio of butter to sugar changes.  

In this recipe, I used white sugar instead of brown sugar, like in the previous two versions.  It was quite good!  I love brown sugar taste, but this caramelized sugar was able to highlight the almonds a bit more.

Whichever recipe you choose (1, 2, or 3) you will not be disappointed.  I think they are all equally good!

As Always, 

ENJOY!

INGREDIENTS

8 graham cracker sheets(16 squares)

1/2 cup butter (1 stick)

1/4 cup white sugar

1/3 - 1/2 cup sliced almonds

       Preheat oven to 350 degrees.  Line a 9 x 13 pan with parchment paper.  Lay the cracker squares as close together as possible, breaking the squares into small rectangles and filling the edges of the pan as necessary. In a small saucepan melt the butter and sugar together over medium high heat.  bring to a low boil and boil for 4 minutes, stirring constantly.  Pour mixture evenly over crackers.  Using a rubber spatula spread mixture to the edges of the crackers.  Sprinkle with the sliced nuts.  Put in preheated oven for 8 minutes.  Remove from oven, let cool completely and then break or cut the crackers into squares.

Brussel Sprout Salad

Who would have known, that the vegetable we all disliked so much as kids,  would make such a come back on the restaurant menus and home dinner tables.

Brussel sprouts when cooked mellow in flavor and take on a certain sweetness.  Since this salad is made with raw brussel sprouts, balancing the other flavors of the salad is critical so the sharpness of the sprouts is not overpowering. 

It is a nice change for all you brussel sprout lovers!

As Always,

ENJOY!

INGREDIENTS

16 oz. brussel sprouts, shredded fine

1/2 cup pine nuts, toasted

1/2 cup pecorino cheese, coarsely grated

Lemon Vinaigrette

1 -1 1/2 Tbs. lemon juice

1 Tbs. dijon mustard

1 small clove garlic, finely minced

1 Tbs. shallot, finely minced

salt

pepper

1/2 cup Extra Virgin Olive Oil

plus additional EVO oil

      Rinse sprouts, trim ends, cut in half, and finely shred on cutting board using a very sharp knife. Place shredded sprouts in large salad bowl.  Toast pine nuts, in skillet on medium heat, paying close attention not to burn them. Add to salad bowl.  Shred pecorino cheese on small grate of box grater, do not use super fine grate as you would if adding to pasta.  You want to see and taste the strands of cheese. Add to salad bowl.

   To make the vinaigrette, I like to add all the ingredients to a mason jar and give it a good shake for 30 seconds to emulsify all the ingredients. 

    Pour half of the vinaigrette on the salad, with a splash of additional olive oil and toss.  Taste the salad and add more vinaigrette or oil as needed. 

    

Pomodori Ghiotti

Hot out of the oven!

A beautiful presentation for a brunch or lunch.

So delicious and surprisingly different.  These stuffed tomatoes make a great addition to any brunch buffet or holiday breakfast.  Your guests will be delighted to have there own individual tomato stuffed with bread, egg and cheese.  The flavor combination is wonderful.

As Always,

ENJOY!

recipe courtesy of Lidia Bastianich

Ingredients:

4 large firm tomatoes, halved at the belly

2 cups stale 1/2-inch country bread cubes, crusts removed

2/3 cup grated Grana Padano or Parmigiano-Reggiano

2 tablespoons chopped fresh Italian parsley

3 tablespoons extra virgin olive oil

2 teaspoons dried oregano

1 teaspoon kosher salt

4 large eggs

Directions:

Preheat the oven to 375 degrees. Scoop out the seeds and pulp of the tomatoes over a fine strainer making tomato shells. Press the collected seeds and pulp through the strainer and collect the juice. You should have about 3/4 cup tomato juice.

In a large bowl, combine the bread cubes, 1/3 cup grated cheese, parsley, 2 tablespoons of olive oil, 1 teaspoon dried oregano and 1/2 teaspoon salt and toss well.

Grease a 9-by-13-inch baking dish with the remaining tablespoon of olive oil and set the tomato shells inside. Season the inside of the tomatoes with the remaining ½ teaspoon salt. Pack the tomatoes with the stuffing, making an indentation in each mound of stuffing large enough to break an egg into. Pour tomato juice in the bottom of the pan (but not on the tomatoes).

Bake for about 10 minutes to heat the filling and get the tomato juices bubbling. Uncover and carefully break an egg into each indentation. Sprinkle the eggs with the remaining 1/3 cup of grated cheese and 1 teaspoon dried oregano. Bake for about 15 minutes until the egg whites are set, but yolks are still a little runny.