Whole Pears baked into Cardamom Cake

For Poaching Pears you will need:

• 3 medium-sized crisp, firm pears (Bosc are very firm- next time I'll use red pears), peeled but whole with the stem left on
  
• 1 (750-ml) bottle dry white wine
  
• 1¼ cups sugar
  
• 4 cloves
  
• 3 star anise
  
• 8 cardamom pods
  
• 2 cinnamon sticks
  
• 1 vanilla bean
  

For the cake:

• 1½ cups butter, softened, plus extra for greasing
  
• 1 cup sugar
  
• 4 eggs
  
• 1½ cups self-rising flour (you can use 2 tsp baking soda and a ½ tsp salt added to flour)*
  
• 1 generous tbsp ground cardamom
  
• Pinch of salt
  
• 3 oz white chocolate
  

*I used a mixture of chestnut, almond and sorghum flours

To poach the pears: Peel the pears all around to the stem on top. Leave the steams. Combine the pears, wine, sugar, cloves, star anise, cardamom, and cinnamon in a large saucepan and poach for 30 minutes over low heat- you may want to bring to a high heat first and reduce to simmer if the pears are very firm.
Take the pears out of the liquid and set aside to cool. Add 2 cups water to the poaching liquid and boil to reduce the liquid by half to serve as a sauce with the cake if you would like.




For the cake: Preheat the oven to 350°F
Using a hand mixer, beat the butter and sugar in a large bowl until thoroughly creamed. Beat in the eggs one at the time.
Sift the flour, cardamom, and salt over the batter and fold it in.
Line a 9-by-5-inch loaf pan with parchment paper. Grease the parchment paper inside.
Spoon the batter into the pan. Press the pears in, stem end up (you can cut the bottom off flat so the pears will stand straight). Bake for 40 -50 minutes, until a toothpick inserted into the cake part comes out clean.
Allow to cool in the pan, then remove the cake from the pan to a rack to cool.
Melt the white chocolate by putting a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Stir the chocolate in the bowl until melted. Drizzle the melted chocolate over the cake and create nice stripes on top

When you are ready to serve slice the cake thick and pour the reduced syrup over the cake. Enjoy.

Vegan Blueberry Muffins

You will notice the key difference with these muffins in using some freeze dried blueberries. This helps with texture as well as taste. 

1 1/3 cup almond flour
1/3 cup coconut flour
1/3 cup arrowroot flour
1/2 cup coconut palm sugar
Pinch salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
3 eggs
1/2 cup coconut milk (full-fat)
1/2 cup water or coconut water
3 tablespoons honey
1 teaspoon vanilla
1/2 teaspoon orange extract
1/4 cup smoothly mashed avocado
1/3 cup (each) frozen blueberries and freeze dried blueberries*




* the freeze- dried have a very intense flavor and they prevent the muffins from being too wet. If you don't have them, use all frozen or fresh. Just use less of the water


Preheat oven to 350.
Go ahead and mix all dry ingredients together.
Cream together all the wet.
Combine both mixtures.
Place batter into lined muffin cups.

Bake on 350 for about 20 minutes or until top springs back when pressed. 

Naturally Green Pistachio Ice Cream

The following recipe is from my fabulous mother in law, Debbie. A nice summer treat for the heat!!

1 pint 1/2&1/2
3/4 cup full-fat coconut milk1/2 cup heavy cream1 ripe avocado1/2 cup raw sugar1/2 teaspoon almond extract1/2 teaspoon vanilla1/4 teaspoon spirulina powder (optional. Makes it greener,naturally)3/4 cup shelled, salted pistachio nuts


Put all ingredients except nuts in a blender (or bowl to use an immersion blender) blend until smooth. Pour mixture into ice cream maker. Follow manufacturers directions. When ice cream is done add nuts for a few more turns of the machine. Put ice cream into a container and cure for a couple of hours in the freezer and enjoy!

Orange Ginger Marble Cheesecake

I'm going to admit straight away that I am not a fan of chocolate and citrus together especially chocolate and orange. I'm not sure why I came up with the following recipe but I figure this: I really enjoy orange and ginger. Something creamy added to orange is nice and adding chocolate on top of that doesn't seem so bad- thus, an orange ginger marble cheesecake doesn't seem like such a bad idea.

For the crust:

• 4 tablespoons butter - chill and cut in 4
• 1 cup almonds (I used 1/2 cup cocoa covered almonds) 
• 1/2 cup oats
• 1 teaspoon orange zest 
• 2 cubes crystallized ginger
• 1/8 cup sugar
• dash of salt 

Preheat oven to 375. 

Pulse all ingredients into a food processor until they start to form a dough. Press into the bottom as a non stick spring-form pan and bake for 13 minutes. Let cool and chill in the refrigerator for thirty minutes while making the filling. Reduce oven temp to 325.

For the filling: 

• 16 oz of neufchatel or creamcheese 
• 8 oz ricotta or firm tofu (yes, tofu- it helps create a dense cheesecake that won't crack)
• 4 oz Siggi's Icelandic Orange Ginger yogurt or just plain Greek yogurt
• 1 cup sugar 
• 2 eggs
• 2 egg whites
• 1/2 tsp vanilla extract
• 1/2 oz triple sec or other orange liquor
• 1 teaspoon orange zest
• 1 cube crystallized ginger, minced
• 3 tablespoons dark unsweetened cocoa
• 3 oz dark chocolate (60% or more) 

Your oven should be preheated to 325. 

Put a kettle of water on to boil.

In a standing mixture place cheeses, tofu and yogurt and mix on medium low til blended. Add the eggs one at a time on medium and then sugar. Add the egg yolks and vanilla along with triple sec, zest and ginger. 

On the side using a glass or metal bowl whisk together the cocoa, chocolate and 2 tablespoons of boiling water from the kettle. Meanwhile prepare the crust by wrapping the pan nearly all the way up in one sheet of foil (no holes) and placing it inside a roasting pan. Set aside. 

Scrape down the sides of the cheese cake mixture and using a 1 1/2 of mixture strain thru a sieve into the chocolate mixture and whisk together. 

Put the remaining "vanilla" mixture in the spring-form pan with the crust (as long as it's smooth- if not, also strain thru a sieve). Then top the "vanilla" portion with the blended chocolate part, placing it in dollops over the vanilla. After take a knife and with a cutting motion move your knife in a star shape across the cheesecake to "marble" it. 

Pour hot water from kettle halfway up the cheesecake into the roasting pan surrounding it.

Bake for up to 1 hour and 20 min or until set in the center. Turn off the heat of the oven and open the door but let cheesecake remain another half hour to avoid cracking. Place in fridge for at least for hours before serving, preferably over night. 

Enjoy xoxo Renee

*I served mine with raspberry coulis but it could use a marmalade or stand up by itself :)

Grilled Chocolate Pound Cake Sandwiches

The following recipe is provided by my mom-in-law Debbie. It's a perfect little treat while wishing for warmer weather :0




Toasted coconut ice cream:

2/3 cup finely shredded coconut, unsweetened
1 cup heavy cream
2 cups half & half
1 cup full fat coconut milk
3/4 cup sugar (1 cup if you like it sweeter)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon coconut extract


Place the coconut in a dry skillet and toast over medium heat until lightly browned,stirring frequently.
When the coconut is browned add 1 cup of 1/2&1/2. Let it bubble. Remove from heat, add the sugar and the extracts.
Chill completely. Add the chilled mixture and all the rest of the ingredients to ice cream maker and follow manufacturers instructions. Let it cure overnight.


Pound cake:


1/2 cup butter
4oz cream cheese
1 cup sugar (coconut palm sugar is what I used)
5 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
1 cup plus 2 tablespoons almond flour
1/2 cup hazelnut flour
1 teaspoon baking powder
1/2 teaspoon salt


In a standing mixer, cream butter, cream cheese and sugar. Add eggs one at a time. Add extracts. Add flours, baking powder and salt. Mix just until combined. Butter a loaf pan and put a strip of parchment paper along the bottom and up the short sides. Bake 325 degrees 45 minutes to an hour, until springs to touch. Cool.


To assemble sandwiches:

Finely chop 3/4 cup of 60% dark chocolate. Slice pound cake into 3/4 -1 inch slices. In a cast iron skillet melt 1/2 tablespoon butter. Place 4 slices in skillet. After 1-2 minutes flip them over. Carefully put 2 tablespoons of chocolate (each) on two of the slices. After another minute, place the plain slices on top of the ones with the chocolate, creating two sandwiches. Repeat with the rest of the cake and chocolate. You should be able to get 6-8 sandwiches from one cake. Top with the coconut ice cream.




*Note: this works much better if the cake was baked the previous day

Honey Almond Banana Bread

We all know banana bread seems to be the after thought of bananas gone bad but regardless of that no-fail recipe your Aunt Mary gave you. Maybe trying a new twist isn't so bad. I used honey to sweeten this banana bread and almonds instead of the classic walnut pairing.

You will need:

• 1/2 butter or oil 
• 1/2 cup honey 
• 1/2 cup brown sugar
• 2 eggs
• 3 over ripe bananas, mashed
• 1 1/2 cup flour (I used almond and oat flours, mixed) 
• 1/2 cup coarse chopped almonds
• 1 tsp baking soda 
• 1/2 tsp vanilla 
• dash of salt 

Combine the dry ingredients and set aside. 

Preheat the oven to 350. 

Cream the butter (melted) and honey with sugar on medium with your mixer. 

Add in the eggs one at a time and scrape the sides down with a spatula. Add the vanilla and bananas while mixing on medium speed as well as the salt. 

Slowly add in the flour and fold in the almonds. 

Pour mixture in a greased traditional sized bread pan. 

Bake for 60 minutes or until cooked through in the center. 

Lentil Casserole with Crumbled Goat Cheese and Drizzled Honey

Lentils, lentils, lentils. These amazing little legumes are not only delicious, but they are deliciously good for you! Here at the McMullen house we have been trying to find healthy alternatives to eating meat all the time. I had a bag of lentils on hand and clearly the first thought is a nice big bowl of comfort lentil soup. I have to agree with the Greek playwright Aristophanes who once called lentil soup the “sweetest of delicacies." (I may have googled 20 fun facts about lentils and found that gem of a quote) Anytime I feel under the weather, or just down right blue from the never ending snow that has been falling upon us, ahhh there is lentil soup on the stove making me feel oh so much better. Well I decided to change things up and try something new, lentil casserole with crumbled goat cheese. Every time I make a new recipe we grade it on a scale of A to F, and my husband Micah rated this at the very top, the prized A. I strongly encourage you to make and post some feedback with your rating and adaptations!

 What you will need:
1 cup lentils
2 cups water
1/2 tablespoon of extra virgin olive oil
1/2 red onion
1 to 2 large carrots, grated
1 good handful of fresh chopped parsley
2 tablespoons of flour (you can use a gluten-free option as well)
1 tablespoon soy sauce
1/2 cup goat cheese (I used a whole small container, but I personally love cheese)
Salt and pepper to taste
Honey to drizzle on top

How to make:
1) Preheat the oven to 400 degrees.
2)Bring the lentils and water to a boil, then reduce the heat to a simmer and allow the lentils to cook all the way until the water is absorbed.
3) While lentils are cooking, heat the olive oil in a frying pan and then add the onion and cook for 2 minutes. Then add in the carrot and garlic and sautee until they are tender.
4) Add the cooked veggies to the cooked lentils and mix in the chopped parsley, flour, soy sauce, and salt and pepper.
5) Grease a small 8x8 casserole dish and spread the lentil mixture evenly. Top with goat cheese.
6) Bake for about 10-15 minutes until the cheese has softened.
7) Top with extra parsley and lightly drizzle with honey, then enjoy!

Hope everyone enjoys this as much as we did!

Truffle Eggs on Caramelized Onion Nests

Don't eat boring breakfast if you can at all help it. This will help: 


Yet another decadent meal produced by my favorite (and only) mom-in-law, Debbie. She can do no wrong, so you know this is going to be delicious.
2 large onions - thinly sliced
Butter or duck fat
Truffle salt.
Pepper
2-4 Eggs ( how hungry are you? )
Sherry vinegar or your favorite white balsamic
Optional- grated smoked Gouda Cheese
For the onions:
Melt about 3 tablespoons fat in a cast iron skillet. Add the sliced onions some of the salt and pepper. Let the onions slowly caramelize, moving them around in the pan occasionally ( you can speed this up a little if you cover them for a bit ).





When the onions are fully done transfer to a bowl and keep them warm. Add a little more fat to the skillet and cook eggs till top is almost set. ( You will want them loose; they will be like a sauce for the onions). On a plate form a nest shape out of the onions, please eggs in center. Deglaze the pan with the vinegar and pour this over the eggs. Sprinkle more truffle salt and some pepper on the eggs. If using Gouda cheese, add about a tablespoon grated on top. Serve with Renee's Pao de Queijo (see recipe earlier in the month of January 2015) and fruit.

Aztec Peanut Butter Chocolate Cupcakes

I always say I'm not much of a "cake person" but somehow, this winter, I get the urge to bake and eat cakes and cupcakes alike. Who knew? The challenge is finding a concept of a cake that will be satisfying to me. I don't go for the pretty, colorful, fluffy confetti cakes out there. I like real deep flavor so you will see I'm often drawn to a spice cake or carrot cake- something with character. These cupcakes are rustic looking to say the least. They aren't exactly pretty, but they taste great. I call these Aztec cupcakes because aside from the no-brainer pairing of chocolate and peanut butter I did a flip flop from the usual and made peanut butter cake with dark chocolate frosting. The peanut butter part has cinnamon and the dark chocolate frosting has cayenne so it really gives depth of flavor.
As usual, these are gluten free but throw in some gluten if you like ;)

To make the cake:

• 1 cup sorghum flour
• 3/4 cup coconut flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon of cinnamon 
• 1/2 teaspoon salt 
• 1 cup peanut butter (creamy) 
• 12 tablespoons of butter or other fat, softened 
• 1 1/4 cup brown sugar (or coconut sugar) 
• 3 eggs 
• 1 generous teaspoon vanilla 
• 1/3 cup buttermilk 

To make the frosting:

• 4 1/2 cups of powdered sugar or powdered stevia baking mix 
• 1 cup cocoa powder
  
• 1/2 teaspoon cayenne pepper (optional- if you don't like heat- skip) 
• 9 tablespoons butter, softened 
• 9 tablespoons heavy cream 
• 1 1/2 teaspoons vanilla 

This is a fairly straight forward recipe. You can make the cupcakes up to a few days ahead before frosting. You can make this into a two layer cake by using 8" round cake pans or like I did, I have a double wide mini-muffin/ cupcake try that I used to make mini cupcakes. 

Preheat your oven to 350. Grease and line muffin tins. To make the batter for cupcakes combine dry ingredients including cinnamon into a medium sized bowl. 

Using your electric mixer cream together your butter and sugar for two minutes then add your peanut butter. Combine for another minute- then add your eggs one at a time. Scrap down the sides and add vanilla before adding in the dry ingredients. Finally, on medium, slowly add your buttermilk. Spoon batter (it will be fairly thick from the pb) into tins and bake for 12-15 minutes for mini cupcakes. If you have regular sized they will bake up to 22-25 minutes. Cool and store until you are ready to frost. 

Using your electric mixer to make the frosting combine cocoa and sugar in a medium bowl by measuring them out and sifting into the bowl to avoid lumps. Cream the sugar/cocoa mixture along with butter and cayenne. Add vanilla and on medium high slowly add the cream until well combined. Mine came out thick and in hind sight I would have added more cream to achieve more of a gloss but you be the judge- don't add more until you have seen the results with these measurements. The butter I use is very rich so this may have contributed to the issue. You can simply use a good old butter knife to frost or place frosting in a hefty inside-out ziplock bag with a corner cut out to pipe the frosting out of (by squeezing the top). 

xoxo Renee 

Easiest Way to Peel Butternut Squash

I don't know about you but when I go to make a butternut squash dish, a sigh of pain comes out of me thinking of taking a peeler or knife to the squash. Okay, it's not exactly painful but the satisfaction level is low. My "easy" way to peel your squash really would depend on what you are making but let me say this: if you are just going to boil down a bunch of cubed squash - you loose a lot of flavor in the boiling process as well as valuable things within the vegetable. My method allows you to use nearly the whole vegetable and boosts the flavor.
How? Roasting.

Preheat your oven to 400.
Cut the top off the washed squash, then cut in half lengthwise. Take out the seeds but don't just discard. Clean them of the strings surrounding them and then toss with a little olive oil and salt. Using a 9x13 glass baking dish place the seeds on one side. Then using a little more olive oil and salt (which you can place directly inside the cavity of the squash) place the squash "face down" (cavity side down) into the glass pan.

Bake for one hour. Your squash will be plenty soft and you will have some nice crunchy seeds for snacking! If the seeds start to look too brown after 45 min, pull them out early.
After taking the squash out of the oven, allow it to cool for up to ten minutes. After this you can just peel back the skin.

If you are doing to puree this squash or mash it go right ahead. The color and texture is gorgeous.

Chocolate "Secret Sweet Potato Pudding"

I'm calling this "Secret Sweet Potato" pudding because nobody knows this chocolate pudding is made with sweet potato as a base. There is very little sugar, I used coconut sugar, so regardless this is low-glycemic and friendly for those who choose to or have to avoid sugar.
Unlike traditional pudding, this doesn't have that velvety consistency rather a deep dark chocolate flavor and something more similar to a figgy pudding but smooth.

*Tip: I don't boil the sweet potato to make it soft. I prefer to bake them in the oven until soft. I think this adds a real depth of flavor. Bake on 400 until soft depending on the size of the potato this could take up to an hour. Let the potatoes rest and then peel before mashing.

To make this pudding you will need:

• 6 tablespoons of chestnut flour (you can use any nut flour (or reg) but the finer the better- if you can't find chestnut hazelnut will do
• 8 tablespoons cocoa 
• 1/3 cup coconut or other sugar 
• 1 teaspoon cinnamon 
• a pinch nutmeg 
• 2 teaspoons apple cider vinegar 
• 1/2 cup sweet potato, mashed well
• balsamic cherries*

Preheat oven to 350. 

Grease 4 ramekins and set aside. Blend together all ingredients in your food processor or blender. Place your mixture into ramekins and top with balsamic cherries and bake for 20 to 25 minutes. Cool and serve hot or cold. Bon Appetit!

xoxo Renee 

To make balsamic cherries: 

• 1/2 cup dried cherries 
• 1/2 cup hot water 
• 1/4 balsamic 
• 1 teaspoon sugar 

To start soak the cherries in hot water in small bowl while you are blending together your "pudding". Drain excess water (after about 10 minutes or so) and stir in sugar and vinegar. Let the cherries soak another five minutes. Top each ramekin with three-five cherries and left over juice before baking. 

Pao de Queijo

So this "bread" or really, cheese roll, is fluffy, simple and delicious. A friend of mine from the Azores- her mom used to have it in the house every now and again and she would say :"I just buy the dough at the Brazilian store and make them whenever I want." This Brazilian cheese bread is the so simple to make you don't have to bother going to your local Brazilian market to get it. You can make it all by yourself! The one thing you may not carry in your pantry (if you don't make many gluten free products) is tapioca flour. You can buy this at your local grocery or Asian market. You could also use arrowroot flour which is equally good. But if you are looking for a treat that is "flour-less" and has taste, this is your best bet for a dinner roll substitution. 
Also, to make this I used queso fresco, but I think a nice ricotta salata with its buttery and salty texture would add much more- but honestly you could just about any semi-soft to hard cheese- many recipes use parmesan. 


To make this you will need: 

1 cup milk (I used half organic heavy whipping cream and half almond milk)
1/2 cup vegetable/olive oil or butter
1 teaspoon salt
2 cups tapioca flour or cassava flour (I used half tapiopa flour and half arrowroot)
2 eggs
1 1/2 cups Queso Fresco or Ricotta Salata

Preheat the oven to 350°F. Line a baking pan with parchment and set aside.

Combine the milk, oil, and salt in the saucepan, and whisking occasionally, bring it to a low boil over medium heat. Remove from heat when you see large bubbles coming to the surface.

Add all of the flour to the saucepan and stir until you see no more flour. The dough a little lumpy.

Place your dough in the bowl for your standing mixer. Using the paddle attachment, beat the dough for a few minutes at medium speed until it is smoother and has cooled.

Whisk the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough slowly. Scrape down the sides of the bowl as needed.

With the mixer on medium, beat in the cheese until fully incorporated. The dough will be very sticky and stretchy- thick.

Using your hands, scoop rounded portions (like a little smaller than a golf ball size) of the dough into mounds on the parchment-lined baking sheet. Use your hands to create balls by rolling the dough. Space the dough balls apart like cookies.

Bake for 25-30 minutes until they just get a golden color on the outside. Cool and eat. Leftover puffs can be kept in Tupperware and reheated in a toaster oven or what-have-you. Bon appetit.

Xoxo Renee 

Chana Marsala with Saffron Basmati Rice

When I lived in Tanzania, many of the local shops downtown were owned by Indians. Therefore, nearly half the best restaurants to eat at were: Indian. There was a little place downtown Moshi painted "pepto bismal" pink inside that had really delicious Chana Marsala. I think I went there nearly every Wednesday for the same dish. Below is a recreated version were I substituted half the potato for eggplant- not traditional- but then again, sometimes it's a chickpea only dish depending on where you order it. I like mine just a little spice and filled with spice spice.

It will be helpful if you have a spice grinder or a mortar and pestle to make this dish. Also, when dicing the eggplant and potato, dice them small- like in the same size as a chickpea!

To make the chana marsala you will need:

• one onion, nearly minced (diced fine but little larger than a mince) 
• one half an eggplant, medium
• two medium potatoes (I used red but yellow will work- don't use russet for this!)  
• two 15 oz cans or one large can (32 oz) garbanzo beans (chickpeas) (you cam also soak and cook the dried but I'm totally cheating on this- plus, there is no chance they will be chalky.) 
• 4 tablespoons oil (I used half olive oil and half ghee- clarified butter)
• one bay leaf
• one cube of fresh ginger, grated 
• three cloves garlic, minced
• two chilis (cut lengthwise)*
• one tablespoon cumin
• two tablespoon garham marsala 
• one teaspoon yellow curry 
• one teaspoon fenugreek 
• 1/2 teaspoon mustard seed 
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon salt 
• 1/2 cup regular plain yogurt
• one tomato 
• one large can (32 oz) crushed tomatoes 

*You can find hot chilis at your local asian market. they are like an inch thick and multi-colored and come in a package of like 30 for $2. I don't really know the variety since they are always just labeled "peppers" but really any hot pepper will work with this. 

Combine all your spices excluding fresh things (garlic, chili, ginger) in spice blender until combined. 

Meanwhile, dice the eggplant and potatoes as noted above and rinse out the chickpeas in a strainer in the sink. 

Using large dutch oven or heavy bottom pot heat oil to a high heat.Throw in the bay leaf. Slice chilis lengthwise and throw them right in also put in 3/4 of your spice blend and let the oil absorb. Add in the onion and ginger and the garlic. Keep on a high heat and stir so as not to burn. Add in the potatoes, eggplant and chickpeas.Grate on top of the mixture one tomato (this leaves only the skin to discard) Stir until coated and turn the heat down to medium, Add the rest of your spice mixture as well as your yogurt slowly so as not to "turn" the yogurt. 

Add in your crushed tomatoes and stir thoroughly. Check for salt to see if it needs more and add if necessary. Turn the heat down to a simmer and cover for at least 50-60 minutes stirring occasional. 

Serve atop basmati rice. 

For rice: 

• 2 cups rinsed basmati rice 
• 4 cups water 
• 1 tablespoon ghee 
• several threads saffron 
• salt 

Heat on medium high a medium pot with ghee (careful not to burn). Add rinsed rice, stir. Add water and heat to boil. Turn turn the rice down to simmer and add saffron. Cover and cook for about 10 minutes or until cooked through. 

Un-traditional Latkes with Spiced Pork and Sour Cream

Latkes:

3-4 parsnips
1 teaspoon chives
1 teaspoon onion powder (or 2 tablespoons chopped scallions)
1 teaspoon celery seed
1 tablespoon ground flaxseed
2 very large or 3 medium eggs
1 teaspoon salt (adjust for your taste)
Pepper to taste
½ cup sour cream or greek yogurt (plain) (this will be for after the latke is cooked so set aside in fridge)


Grate parsnips with a box grater. Sometimes parsnips have a tough core, so keep turning the root until you have grated all but the core. (Save it for soup stock. ) You want to end up with three cups. Mix it with remaining ingredients. Drop a tablespoon of the mixture into a hot cast iron skillet and flatten it with a spoon. You may use whatever oil or fat you prefer. (I used half olive oil and butter). Turn over after about three minutes to cook other side.



Pork:

3/4 pound pasture raised pork, ground
1 tablespoon finely minced ginger
2 tablespoons finely chopped onion
1 large garlic clove minced
1 teaspoon fennel seed
2 tablespoons dry sriracha (if you can't find the granulated sriracha, use the liquid)
1 tablespoon fish sauce
2 tablespoons tamari sauce
1-2 teaspoon arrowroot or corn starch
Black pepper- to taste
Pinch salt-optional because of fish and tamari sauces

In the same skillet you cooked the latkes, put more oil or fat - I used duck fat.
Add onion, ginger and garlic. Break up pork. Add it in along with the dry spices and brown the meat. When the meat is mostly done add the liquid seasonings and cook for two minutes more. Sprinkle the starch over the meat and mix it in until liquid is absorbed. Remove from heat.


To assemble:


Spread a generous teaspoon of sour cream on each latke. On top of that place about a tablespoon of the pork mixture. Enjoy.

If you would like to have this dairy free, substitute avocado mashed with a teaspoon of lemon juice.

You will probably have extra pork mixture. Use it for lunch the next day. Take romaine lettuce leaves and fill with cooked rice or shiritaki (carb free) noodles. Top with the pork. Delicious.

Duck Confit with Balsamic Onions

Disclaimer: This is NOT a low calorie meal. However, let's not discount that our brain function depends on good old fat and a measure of this stimulates not just our taste buds but our creativity! This duck inspires just that- so enjoy.
Recipe provided by Debbie Kolaras.






For the duck:

8 duck legs with thighs
3 pounds of duck fat
1 onions
Handful of fresh thyme sprigs

Two days ahead, thinly slice onion. Toss with legs and thyme sprigs. Refrigerate.
On cooking day, shake off onions and thyme. Place duck legs in a single layer in roasting pan. In a large saucepan, slowly melt the fat. Pour over duck until it is completely covered. Place into oven set at 200-215 degrees. Let the duck oil cure in the oven for about three hours. If the oil starts to bubble a lot turn oven down- however an occasional bubble is fine.

When duck is tender remove from oven. At this point you can refrigerate duck in the fat for a couple of weeks. When ready to serve, remove legs from fat and place skin side down in a hot cast iron skillet to crisp up the skin.
Remove from pan, generously salt and serve with balsamic onions.



*Note: don't throw away that fat. Since it was in the oven at a low temperature, you
Can save it to cook with.




For the onions:



10 medium onions
1/4 cup fig or dark chocolate balsamic vinegar
1/4 cup red wine
1/4 cup butter
1 cup chicken stock
1 cup dried cherries
Salt & pepper

Early in the day (or the day before may be better) take top , bottom, and skin from onions. Place cut side down in a buttered casserole pan.
In a saucepan add remaining ingredients. Simmer one minute. Pour over onions, evenly distributing the cherries. Loosely cover pan with foil. Bake 350 degrees for about three hours, turning onions over every thirty minutes.
On serving day, put the onions in the oven during the last hour of cooking the duck so that they warm through. 

Red Velvet Cake - Secret Ingredient ....yes, Beets

The following recipe is yet another gift from my talented mother in law Debbie. I used a recent snow day to test out this decadent red velvet recipe. I'm not a cake person but I have to admit when it involves veggies- I seem to like it more (can you say carrot cake?) There is a depth of flavor here that is missing in a fluffy ol' white cake. The mascrapone cheese frosting makes this especially rich.


Cake:

About six medium beets (2 cups purée)
1 cup butter
1 1/2 cup sugar
2 teaspoons vanilla
6 eggs
1/3 cup almond flour
2/3 cup coconut flour
1 cup tapioca or arrowroot flour
6 tablespoons cocoa powder
4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup lemon juice

Quarter about six medium sized beets. Wrap in foil and roast till tender then cool.

Remove skins and purée chunks in blender with the lemon juice. You should end up with 2 1/4 cup purée.


Cream butter and sugar in mixer. Add vanilla. Incorporate eggs one at a time.
In a separate bowl mix flours, cocoa powder, baking powder, salt.
Into butter mixture alternate dry ingredients with beet purée until all ingredients are well blended.


Butter, flour and line three 9"cake pans with parchment paper. Divide batter evenly. Bake 350 degrees for 15-20 minutes or until toothpick comes out clean.
Cool completely.

Frosting:
16 oz heavy cream
16 oz mascarpone cheese
4 oz white baking chocolate
2/3 cup sugar (granulated)
1/2 teaspoon vanilla

Heat 8 oz of heavy cream. Add white chocolate. Stir until melted and chill. Add chilled mixture and all remaining ingredients into mixer bowl. Whip until stiff and ready to frost (cake). Garnish with white chocolate curls.

 

The Anatomy of a Granola Bar

Let's face it. We all have our preferences. Thankfully, most of us are drawn to the humble granola bar but mistakenly pay anywhere from $1-4 a whack to curb our hunger when grabbing it on the go at our local grocery or convenience store. This might be okay once in a blue moon to do, but to restore your faith in the simplicity of making a dozen of these delicious treats at home, let's examine just what goes into your typical granola bar and see how far your dollar can stretch so you can spend it on something more ridiculous like paying for bottled water.

The things that go into granola can seem pricey- why am I paying $8 for a bag of dried fruit? Well, it goes a long way in granola and buying at the "bulk section" of your store can actually save you money in the long run. The variety is endless in this situation so sit back and enjoy.

What the heck goes into a granola bar? It's 3 elements really:

• Dry 
• Semi-dry
• Wet 

These mix together and bond to from your snack or replacement lunch when you have been especially careless. It's magical. 

What can I use for dry, semi-dry and wet ingredients? 

1. Dry: Nuts or Seeds- Cashews, almonds, macadamia, peptia, sunflower seeds, poppy seeds, sesame seeds, brazil nuts, peanuts, chia seeds, flax seeds, hazelnuts etc.                                        Also Grains- Amaranth, quinoa, oats, ground kasha, hemp, bran flakes, corn flakes or things like these. 
2. Semi-dry : Dried fruits- Apricots, apples, cranberries, blueberries, raspberries, goji berries, figs, dates, prunes, coconut flakes, cherries, mango, strawberries, pineapple, pears, etc.(These are not fresh fruits- please!                                                                                                                   Also Chocolates or Spices*- Chocolate chunks or chips, ginger fresh- crystallized or dry, cinnamon, nutmeg, salt etc.                                                                                                              *(and yes, I realize spices are dry but they will stay in this "spot") 
3. Wet: Fats- Butter, coconut oil or other fat                                                                                        Also Sweet- Maple syrup, brown rice syrup, jam, jelly, honey or a combine of any syrup-like sweet that you enjoy. 

Keeping this pantry of ingredients in mind and substituting ANY of them with the following "guide" for making granola bars will help bring you success in your quest for making granola bars. Also, if you hate chocolate or cinnamon or dried raisins- just substitute for another "semi-dry" thing, that is the beauty of making these yourself. 

To make YOUR FAVORITE granola bars you will need: 

• 4 cups of dry ingredients (any combo will do in nearly any shape- you may have to chop nuts)
• 3/4 cup sweet syrup + 2 tablespoons fat (= wet ingredients)
• 1 1/2- 2 cups semi-dry ingredients 
• a dash of salt or vanilla (or other) extract my compliment the bars but is optional

Grease a 9x9 glass baking dash and set aside. 

If you wish to toast your dry ingredients for depth of flavor preheat the oven to 350. If not, preheat the oven to 300. 

If you choose to toast the dry ingredients- place them into a preheated oven on a flat cookie sheet (spread evenly) for 15 minutes. 

Meanwhile, in a small sauce pan heat your wet ingredients until well blended with a whisk. 

Place semi-dry ingredients in a large bowl, add dry ingredients and pour wet ingredients over- stirring with a spatula to coat. Pour your granola mixture into the 9x9 pan and press with a spatula to spread evenly into the pan. Bake at 300 for 25 minutes. 

Let the granola cool before cutting into bars. 

You may choose to store these in Tupperware in or outside of the refrigerator. They will last longer in the cool. You may put them in separate Ziploc bags to have on hand at any time. 

This took 45 minutes out of your Monday night but repeat this every two weeks and eat one granola bar a day? You just saved yourself a little green- your welcome!