Searing on Salt

That pink slab on my grill may look like a piece of marble or granite but it is actually SALT!

Yep!  A thick hunk of Himalayan Pink Salt.  When heated, this brick of salt will "grill" food. The salt is slowly heated on the stove top, in the oven or on a grill.  

When the correct temperature was reached, I moved the salt block to the picnic table.  Be careful...it is EXTREMELY HOT! 

 I had shrimp, scallops, calamari steaks and some thinly sliced vegetables to grill.  No need to season the raw food, the salt block will do that for you.  The raw food sizzles and sears on the hot salt and is fully cooked in a matter of minutes.

Our first attempt at cooking on a salt block was a success.  We stayed with seafood and veggies.  The food was seasoned perfectly by the salt block and a squirt of lime added just enough fresh zest.  This is a really fun way to cook and would be a perfect way to involve guests at a party.  Have them select and cook their own appetizers.  

When the cooking was completed, the salt block retained some food residuals.  I dampened a Scotch-Brite green cleaner pad and scrubbed the surface.  Allow the salt block to dry for at least 24 hours before reusing.  Do not submerge the salt block in water!  

I'm planning my next salt block meal of thin beef strips and asparagus.  What would you try?

Baked Oatmeal with Berries

Baked Oatmeal with Berries image by me

I love breakfast and I'm always looking for a new way to use oats.  I found this baked oatmeal recipe on Molly's blog, Orangette.  Molly adapted the recipe from Super Natural Every Day: Well-Loved Recipes From My Natural Foods Kitchen  by Heidi Swanson.  

I eat oats about 4 times a week and I am now obsessed with this addition to the repertoire.  This oatmeal recipe includes milk and an egg along with baking powder but no flour or other grain.  The result is a puffy, custard type of dish.  It is sweetened with maple syrup but not too sweet.  There are nuts and berries and you can certainly choose which of those additions you'd like to use.  I used a combination of blueberries and raspberries along with walnuts.  Pecans would be wonderful and I think adding some coconut would make this heaven.  Blackberries?  Why not.  So you do have to plan ahead a bit as this takes about 35 minutes to bake.  Pop it in the oven, take your shower and get dressed and then sit down to this warm, baked, deliciousness.  If you want a really decadent breakfast, top with a bit of cream.  Did I tell you that leftovers are just fine the next day after a trip to the microwave?

Preheat oven to 375 degrees F

2 cups old fashioned, rolled oats

1/2 cup walnut halves (or nuts of your choice, toasted or not)

1 teaspoon baking powder

1 1/2 teaspoons cinnamon

1/2 teaspoon fine sea salt

3/4 - 1 1/2 cups blueberries (or combo of berries)

2 cups milk (whole is best, I used 2%)

1/3 cup maple syrup

1 large egg

3 tablespoons melted unsalted butter

2 teaspoons vanilla extract

In an 8-inch square baking dish, mix together the oats, the nuts, baking powder, cinnamon, and salt. (This part can be done the night before, if you like, to make things easier in the morning.) Scatter the berries evenly over the oat mixture. 

In another bowl, whisk together the milk, maple syrup, egg, about half of the butter, and vanilla. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple of thwacks on the countertop to make sure the liquid moves down through the oats. 

Bake for 35 to 45 minutes, or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes. If the remaining butter has solidified, rewarm it slightly; then drizzle it over the top of the oatmeal. Serve.

Yield: about 6 servings

Best Pizza Dough Recipe: Mario Batali

I've been making homemade pizza for over 25 years.  It used to be a Sunday night ritual.  

My new favorite dough recipe is from Mario Batali, found in Food & Wine magazine.  The secret is the 1/4 cup of wine used to make the dough.  I use unbleached all-purpose flour but the recipe calls for double zero flour mixed with all purpose flour.  Double zero means that the flour is very finely ground; powder-like.  Regardless, this dough feels like silk after proper kneading and rising.  I love the texture.  I use half the dough to make two pizzas and freeze the remaining dough for another day.  

I bake pizza at 475 degrees F on a pizza stone which give the pizza a chewy texture with a crusty bottom.  Our favorite topping combo is caramelized onion, sauteed mushroom, sausage and Gruyere cheese.  

Here's the recipe for Mario's basic dough recipe

1. 1/4 cup light red wine or white wine
2. 3/4 cup warm water
3. 1 1/2 ounces yeast
4. 1 tablespoon honey
5. 1 teaspoon kosher salt
6. 1 tablespoon extra-virgin olive oil
7. 2 1/2 cups double zero flour and 1/2 cup all-purpose flour, sifted together

1. Combine the wine, water and yeast in a large bowl and stir until the yeast is dissolved. Add the honey, salt and olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
2. Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.
3. Cut the risen dough into 4 equal pieces and knead each portion into a round. Cover again and let rest for 15 minutes.
4. To make the pizzas: Dust a clean work surface lightly with flour. Working with one piece of dough at a time, use your fingers and palms to flatten the dough into a 10- to 12-inch round, each about 1/8-inch thick.

Pasta with Mushrooms and Asparagus

image

Every spring I look forward to the abundance of fresh asparagus in the markets.  I probably serve this vegetable 2 - 3 times a week during its growing season and I'm always looking for a new way to prepare the delicious green stalks.

I found a pasta recipe with mushrooms and asparagus on epicurious.com and made it my own.

I started by sautéing bacon with onion and some red pepper flakes.

I added sliced mushrooms.

Next came the sliced asparagus.  Doesn't it look gorgeous?

Next came some cream, chicken broth, fresh basil and Parmesan cheese.

When the sauce thickened a bit, I added freshly cooked farfalle pasta and tossed it all together.

Et voilà!  There you have a satisfyingly delicious pasta dish with fresh mushrooms and asparagus.  You can make this a vegetarian dish by eliminating the bacon and substituting vegetable broth for chicken broth.

My adaptation of this epicurious recipe.

3 strips of thick, cut bacon, chopped

1/2 yellow onion, chopped

1/4 teaspoon crushed red pepper flakes

1/2 lb cremini mushrooms, wiped clean and sliced

1/2 cup chicken broth or vegetable broth

1/2 lb thin asparagus, sliced on the bias, about 1/2 inch long

3/4 cup heavy cream

3/4 lb farfalle pasta

2 tablespoon sliced basil

1/4 cup shredded Parmesan cheese

1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.

2. While waiting for the water to boil, sauté bacon in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.

3. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil 

4. Add the basil and cheese to the pan with the mushrooms and toss well.

5. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper.

If you eliminate the bacon, sauté onion in about 1 tablespoon olive oil

Coconut Lime Rice Pudding

Coconut Lime Rice Pudding

I found myself with a 1/2 can of coconut milk after making my favorite Coconut Tea Cake which I blogged about here.  So, I made a 1/2 recipe of this delicious, creamy coconut lime rice pudding.  Soaking the rice for a half hour before cooking the pudding helps to shorten the cook time.  Using lite coconut milk and 2% milk will decrease the fat calories of the pudding but still ensure a creamy, rich texture.  

Sweet comfort food!!

Recipe:

• 1/2 cup white basmati rice
• a 13- to 14-ounce can light unsweetened coconut milk
• 1 1/4 cups whole milk
• 1/2 cup sugar
• 1 1/2 to 2 teaspoons finely grated fresh lime zest

In a bowl soak rice in cold water to cover 30 minutes. Drain rice in a sieve. In a 2- to 3-quart heavy saucepan bring coconut milk, whole milk, rice, sugar, and a pinch salt to a boil and gently simmer, uncovered, stirring occasionally, 25 minutes. Remove pan from heat.

Stir lime zest into pudding. Divide pudding among four 2/3-cup custard cups. Puddings may be made 2 days ahead and chilled, covered.

Serve puddings warm or chilled and garnish with flaked coconut.

Spring Salmon and Sugar Snap Peas

Salmon with sweet chili glaze, sugar snap peas, and pea tendrils

Here is a quick, delicious, salmon recipe that exudes spring time with the addition of sugar snap peas and pea tendrils.  Asian flavors, including lots of fresh grated ginger take salmon to new heights of fantastic.

Have this on the table in about 40 minutes after coming home from work (but only 15 minutes of active time) or serve in the dining room to guests.

Salmon with sweet chili glaze, sugar, snap peas, and pea tendrils

Ingredients:

Nonstick vegetable spray

1/4 cup Asian sweet chili sauce

3 tablespoons soy sauce, divided

2 tablespoons finely grated peeled fresh ginger, divided

6 6-ounce salmon fillets with skin

2 tablespoons vegetable oil

3 garlic cloves, minced

8 ounces sugar snap peas, trimmed

1 1/2 tablespoons Chinese rice wine or dry Sherry

3 cups pea tendrils or pea sprouts (6 ounces)

Prep:

Line rimmed baking sheet with foil.  Coat with nonstick spray.  Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl.  Place salmon fillets, skin side down, on prepared sheet.  Spoon chili sauce marinade over and let stand at room temperature 30 minutes.  

Preheat broiler.  Spoon any marinade remaining on baking sheet over salmon fillets.  Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet. 

Meanwhile, heat vegetable oil in wok or heavy large skillet over medium-high heat.  Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds.  Add sugar snap peas and stir until crisp-tender, about 2 minutes.  Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minutes.  Drizzle with sesame oil.

Place 1 salmon fillet on each plate.  Spoon warm pea mixture over salmon fillet and serve.

Serves 6

Have a delicious weekend!

Culinary Lavender

Cooking with flower buds is not something I normally do but I wanted to explore culinary lavender for sweet and savory uses.

I started by making infused sugar.  This couldn't be easier.  A cup of granulated sugar and a tablespoon of culinary lavender buds whirled in a food processor will yield an extremely fragrant, superfine sugar.  This sugar can be used in baking or in place of normal granulated sugar when you want a boost of floral flavor.

SWEET RECIPE

Scones dough ready for the oven.

I found an awesome scone recipe that called for lavender buds.  In addition I used my lavender infused sugar in place of regular granulated sugar. 

I couldn't wait to bite into my fresh from the oven scone.  Not only did it smell fantastic, it was flaky, buttery, tender and oh so flavorful. 

Hubby was amazed at the fragrance when he walked in the door several hours later.  The house smelled fantastic from the baked lavender.

This recipe is one you really should try.  The scones would be awesome for for Easter or any other spring celebration.  Click here for the recipe.  My suggestions would be to use the lavender infused sugar for the regular granulated sugar.  Cut in the butter with knives or a pastry blender rather than rubbing with your finger.  The dough will be less tough.  The recipe suggests serving with lemon curd which I agree would be delicious.  I ate mine warm with a bit of butter.  You can't miss serving this with Earl Grey tea.

SAVORY RECIPE

Lavender-thyme braised chicken 

I decided to try two chicken recipes using culinary lavender.  This recipe for boneless chicken breasts is by Mark Bittman.  It is lightning fast, cooking in about 12 minutes on top of the stove.  Besides chicken, the ingredients are olive oil, garlic, thyme, lavender buds and riesling wine.  I would caution you to adhere to the stated  cooking time.  I would also suggest using thin rather than thick boneless breasts.  Over cooking will yield tough chicken.  

The chicken is subtly flavorful and aromatic.  I served it with mashed red skin potatoes and green beans topped with pistachio oil and chopped pistachios.  This is a lovely, quick dinner with lavender being a surprise flavor.  

ready for the oven Honey, lemon and lavender-marinated roasted chicken

Recipe two roasts in the oven after a marinade in honey, lemon juice and zest, garlic,crushed lavender buds and olive oil.

Not real pretty in the roasting pan but WOW, the aroma and the flavor of this chicken was outstanding. I used boneless chicken thighs.  They were tender and succulent and so ambrosial.  The flavors are in perfect harmony: just the right combination of sweet honey, tangy lemon and floral lavender.  Click here for the recipe.

* This recipe would be perfect for feeding a crowd.  Make a big roasting pan of these boneless chicken thighs and you will be a "rock star".  How perfect would this chicken be for Easter?  

So where else does dried lavender show up in cooking?  

It is one of the many herbs in Herbes de Provence, used to flavor meat, fish, poultry and vegetables.  Also great in a omelet with gruyere cheese! 

Herbes de Provence includes:

 dried thyme

 dried marjoram

 dried summer savory

 dried rosemary

 dried tarragon

 dried basil

 dried fennel seeds

 dried chervil

 dried mint

 dried lavender flowers

 How can you use lavender infused sugar?  

Lavender meringue cookies

Lavender shortbread

Sweeten oatmeal

Lavender, white chocolate pots de creme

Lavender ice cream

Use to sweeten iced tea and lemonade

Boil equal parts water and lavender sugar to make simple syrup for cocktails

Roasted pears with blackberries and ricotta

Toss with pears before roasting

Speculoos/Speculaas

Are you familiar with the spicy, crispy, sugar cookie know as speculaas, or maybe you know them as speculoos?

Speculaas, as they are known in the Netherlands, are traditionally served on the eve of the feast of St. Nicholas, December 5.  Speculaas is from the Latin, speculum which means mirror.  Traditionally the cookies are made with an image in a mold, such as the windmill shape design. 

You may know them as the  flavor of those wildly popular cookies they offer on Delta flights.

Or perhaps you are familiar with the Dutch windmill cookies.

Trader Joe sells a product known as Speculoos Cookie Butter.  The last time I was in the store I asked for a taste.  OMG!!!  This stuff is to die for.  I didn't by it because it would be like having "crack" in the house.  The sweet cookie butter would be amazing as the filling in sandwich cookies, on ice cream, as a dip for pretzels or by the spoonful straight from the jar.

Cinnamon, cloves and ginger are classic flavorings in these spicy cookies but some recipes also include mace, nutmeg, white pepper, or cardamom.  Recipes may or may not include almonds.  

Not having molds, I rolled my cookie dough and used a small, scallop shaped cookie cutter to form my cookies. 

Baked on parchment paper, these cookie dough rounds do not spread.

The cookies are baked at 350 degrees F for about 11 minutes and are crispy when cooled.  I used the Dorie Greenspan recipe which you can view here.  This recipe includes more spices.  Here is a Martha Stewart recipe.

There is no need to wait for the eve of the feast of St. Nicholas to enjoy these cookies.  

Caramelized Onion, Prosciutto and Arugula Pizza

How about a new pizza combo?  

Sweet caramelized onions, salty prosciutto combine with chewy dried figs, walnuts and top it off with peppery arugula.

And the cheese?  Make it blue please.  Blue cheese pairs perfectly with walnuts and figs.

Buy pizza dough or make it yourself.  

The prosciutto is added about 3 minutes before the pizza is finished baking.  

Top with arugula just before you cut and serve. 

Hubby and I decided that the arugula needed to be "dressed" rather than just tossed on top.  So dress your arugula with a bit of oil and vinegar...just bit please.  I used walnut oil and it was magnificent.  

You can view the recipe from Coastal Living by clicking here.

New Pantry Staples

I try to keep my pantry stocked so that I don't need to run to the grocery store each time I prepare dinner.  Having a variety of staples allows me to use leftovers creatively too.  While these products may not be new to consumers, they are new to me and I thought I'd share.

Nothing new about black beans but these beans are packaged in a pouch and are microwaveable.  The beans are in a seasoned sauce and have 130 calories per 1/2 cup serving, 2 servings per package.  I made fish tacos the other night and we had these beans on the side.  Great for a quick meal.

I was at the grocery store searching for corn tortillas to cut into strip and fry for topping my tortilla soup.  My gaze shifted to the right and I spied these packaged tortilla strips.  No decision here, frying was done for me.  The zip lock pouch keeps these fresh for the next time I want to use them.  

In our house it was an unwritten rule that Heinz was THE ketchup.  Hubby brought to my attention, Cook's Country ketchup taste test.  In the blind test, the Heinz Organic ketchup nudged slightly ahead of the Hunt's 100% Natural product as the best tasting ketchup.  BUT the Hunt's product is 1/2 the price of the Heinz Organic and therefore considered the best buy.  The non-fructose product has a very bright, fresh taste.  I'm a fan.  You can watch the video of the taste test by clicking here.  

What pantry staples do you like to keep around?  Any new ones?

Coconut Friands

I was flipping through my Dorie Greenspan cookbook, Around My French Table, looking for a dessert.  I have made three chocolate desserts in a row and was looking for something different. 

Voilà, I found Coconut Friands.  These little coconut tea cakes, similar to financiers are a perfect sweet treat with a cup of tea or espresso.

Seven simple ingredients are whisked together in the time it takes to melt a stick of butter.

Using a mini muffin pan, the batter makes 20 little cakes.

Bake for just 15 - 17 minutes for moist, tender cakes.  Do not wait for a golden color.

Hubby likes the little treats with his morning coffee.  He give them a 15 second zap in the microwave. 

You could dress up the Coconut Friands with a drizzle of melted chocolate.  I LOVE coconut and these little treats are mostly coconut with just enough "cake" to hold them  together.  

Here is the recipe:  ( a bit adapted )

Coconut Friands

4 egg whites, preferably at room temperature

1 1/2 cups shredded dried coconut, preferable unsweetened 

2/3 cup sugar

1/2 cup all purpose flour

1/2 teaspoon vanilla extract

1/4 teaspoon salt

8 tablespoons (one stick) unsalted butter, melted

Center rack in oven and preheat to 350 degrees F.  Butter the cups of mini muffin tins or use paper liners.  Using 2 1/2 tablespoons of batter will yield 20 cakes.  

Put the egg whites in a bowl and whisk them until they are smooth and slightly foamy.  One by one, whisk in the remaining ingredients gently being particularly careful with the flour and butter.  You'll have a thick batter with a nice satiny sheen.  At this point you may save the batter for up to 3 days by placing plastic wrap on the surface of the batter and placing in the refrigerator.

Spoon the batter into the muffing tins and put the tins on a baking sheet.  

Bake the friands for 15 - 17 minutes.  Poke a toothpick into the center of a cake and it should come out clean.  As soon as you remove the pans from the oven, unmold the cakes or turn out from the pan.  Cool on racks.