De Ma Cuisine

Baking Archive

Friday

26

February 2016

0

COMMENTS

Baked Onion Rings with Herb Dip

Written by , Posted in Baking, Beans, Condiments, Dairy-Free, Eggs, Fruit, Gluten Free, Herbs, Legumes, Quick and Easy, Roasting, Sides, Snacks, Vegan, Vegetables, Vegetarian

OnionRings-3

I’m not a sweets person. I don’t often crave chocolate, I can go without candy, and if given the option, I’d take potato chips over a donut. I do really love ice cream, but I think that’s because Tim is so good at making it. But, even then, I might take onion rings over ice cream. Because I really really love crunchy deep fried foods. French fries, tempura, onion rings… They’re so tasty.

We don’t need to talk about the dangers of fried foods. I’m well aware. You’re well aware. We’ve got that covered. It’s a treat, not an everyday thing.

OnionRings-1

When it comes to guilty pleasures, these onion rings seem like they’d fit in. But, they’re actually pretty innocent. They’re dipped in eggs (you could use coconut or almond milk if you want to keep them vegan), then coated in flour. I double dipped some (you know, egg, flour, egg, flour). I’m not sure which turned out better. They all tasted great.

All.

I ate them all.

OnionRings-2

The first secret to this delicious treat is baking them at a high temperature for a short amount of time. We’re talking 425F for 18-20 minutes total. The second secret is the dip. It’s made up of things like yogurt or silken tofu or mayo or avocado (or ALL!) blended up with some blanched greens, herbs, garlic, and olive oil. I fully submerged each onion ring in the dip before devouring.

If you wanted to make a huge platter and call this dinner, you might also do some green beans, par-cooked potatoes or root veggies (and in a few months summer squash), and add the beans to the dip. Serve it with a big salad and some other fun finger foods (like nachos with refried bean dip) and you’ve got a winner. In fact you’ll most likely find us eating this for dinner sometime this weekend.

Happy Eating!

 

Baked Onion Rings with Herb Dip

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 2-4

Baked Onion Rings with Herb Dip

Ingredients

  • 2 C greens (any: kale, chard, arugula, mizuna, spinach, etc...) (or, use leftover sautéed greens)
  • 1 C yogurt/silken tofu/crème fraîche
  • 1/2 C mayo/yogurt/silken tofu/avocado
  • 1 T dijon
  • 1 T olive oil
  • 1 t lemon zest, chopped
  • 1 t lemon juice
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • pinch cayenne (optional) (for extra spicy: 1/2 hot pepper, ribs and seeds removed, diced)
  • herb options: sorrel+basil+thyme, savory+basil+rosemary+sage+thyme, parsley+basil+thyme+rosemary+oregano, marjoram+basil+thyme+rosemary, mint+dill+basil, dill+parsley+basil; chopped
  • (optional) 1/2 to 1 C beans (garbanzo beans or white beans)/lentils, cooked
  • 1-2 onions/1 lb. green beans/par-cooked root veggies (steam them, any: beet, carrot, radish, sweet potato/1 lg summer squash, sliced if warranted
  • 2 (or more) eggs, whisked (or coconut, almond, or cow's milk)
  • 2 C flour (AP or GF)
  • to taste salt*
  • to taste pepper
  • *may add extra seasonings (like chili powder) if desired, use seasonings that will compliment the veggies and herbs you've chosen

Instructions

  1. Pre-heat the oven to 425F.
  2. Blanch greens in boiling water for 1 minute. Transfer to an ice bath to cool. (Or, use leftover sautéed greens.)
  3. Whisk yogurt through cayenne. Add herbs and blanched or leftover greens. Blend. Taste for seasoning. Refrigerate until ready to serve.
  4. Mix flour with salt and pepper. Taste (for real). Separate onion into rings. Dip veggies in egg/milk then flour. Repeat if desired. Tap off excess flour. Place on a parchment or Silpat lined baking sheet. Do not let the veggies touch. Bake for about 10 minutes, flip, bake about 8-10 minutes more (or until crispy and browned).
  5. Serve with dip.
http://www.de-ma-cuisine.com/baked-onion-rings-with-herb-dip/

Friday

11

December 2015

0

COMMENTS

Persimmon Apple Bread

Written by , Posted in Baking, Bread, Breakfast, Brunch, Dairy-Free, Dessert, Eggs, Fruit, Grains, Kid-Friendly, Nuts, Snacks, Vegetables, Vegetarian

PersimmonAppleBread-5

I don’t know if the old adage, “An apple a day keeps the doctor away” is true. But, apples have always been a favorite of mine, so if I can eat an apple every day that makes me happy. My favorite way to enjoy them is raw. Sliced, whole, chopped… it doesn’t matter. Since we go through apples pretty quickly, they don’t often get cooked. We either don’t feel the need, or there just aren’t any left. But, sometimes, I need to bake bread, and the bread needs to be studded with apples.

PersimmonAppleBread-1

For this recipe I used Pippins. But, in my kitchen, I’d use whatever I have on hand. I’m sure the experts would disagree. There are some apples that are better for baking (Granny Smiths), and some that are best eaten out of hand (Fujis and Galas). But, as I’ve mentioned before, I’m a frugal cook, so I prefer to make do and adapt to what I’ve got, if at all possible.

PersimmonAppleBread-2

This bread is a dense, muffin-like bread. You could call it an Apple Snack Cake if that’s more appealing to someone that you’re trying to convince to try it. You could bake it in muffin tins if that’s easier or more manageable.

When persimmons are no longer in season you could add a super ripe (or frozen then thawed) banana. When apples are no longer in season, you could sub pears, Asian pears, persimmons, figs, cherries, or stone fruit. If you wanted to add some grated veggies, carrots, parsnips, or summer squash could be easily hidden (ok, maybe not the carrots, but you wouldn’t taste them too much). You could add nuts and seeds, raisins, dried cherries or cranberries (why don’t we call raisins “dried grapes”?), or maybe even chocolate chips.

What I’m trying to say is, it’s pretty versatile.

PersimmonAppleBread-3

Like many baked goods, the dry ingredients are combined first, then set aside. The wet ingredients come together next. Everyone jumps into the bowl, then into a greased loaf pan. Easy. Quick. Snack attack time is near.

PersimmonAppleBread-4

I would suggest letting the bread cool completely before slicing. If it’s still warm it may be a little too crumbly (although still yummy).

PersimmonAppleBread-6

I opted for simple, and topped it with some homemade butter. But, you could also top it with caramel and serve it for dessert. You might spread some cream cheese on a slice, or top the whole thing with cream cheese frosting. Or, as an ode to one of my favorite snacks, eat it for breakfast topped with some crunchy peanut butter.

Peanut butter and apples. Apples and cheese. Apples and almonds… apples and almost anything.

Happy Eating!

Persimmon Apple Bread

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6-8

Serving Size: 1 to 1.5 slices

Persimmon Apple Bread

Ingredients

  • 1 C whole wheat flour
  • 1/4 t salt
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t cinnamon
  • 1 t fresh ginger, minced (or 1/4 t ground)
  • 1/2 C cold unsalted butter (could sub cold coconut oil), cut into small chunks
  • 1 C oats (can also use granola)
  • 1 1/4 C apples (or chopped pears, Asian pears, persimmons, figs, cherries, stone fruit, or grated carrots, parsnips, or summer squash), chopped
  • 1/2 C persimmon pulp
  • 1 egg
  • 1 t apple cider vinegar
  • 1 t vanilla extract
  • 1 T maple syrup
  • optional, for topping: seeds or chopped nuts

Instructions

  1. Pre-heat the oven to 350F.
  2. Whisk the flour through ginger. Mix in butter or oil with a pastry blender or hands (until it resembles a coarse meal or pea sized chunks). Stir in oats and fruit. Set in the freezer while you assemble wet ingredients.
  3. In a separate bowl, whisk together the persimmon pulp through maple syrup. Add dry ingredients and stir to combine.
  4. Scoop into a greased loaf pan (or into greased muffin tins). Top with nuts and seeds if using. Bake for 35-40 minutes (20-22 for muffins), or until a toothpick inserted in the center comes out clean.
  5. Remove from the oven and cool in the pan for 5 minutes. Remove from the pan and cool completely on a cooling rack.
http://www.de-ma-cuisine.com/persimmon-apple-bread/

Monday

23

November 2015

0

COMMENTS

Rustic Persimmon Tart

Written by , Posted in Baking, Brunch, Dairy-Free, Dessert, Eggs, Fruit, Gluten Free, Vegan, Vegetarian

PersimmonTart-5

I’m a sucker for pie crust. But, confession, I’m not actually crazy about pie itself. I just love a good crust. When I make Chicken or Veggie Pot Pie, it’s my favorite part. I make it in big batches and keep it in the freezer for days when I’m in the mood to bake.

PersimmonTart-1

Today, it was time for a tart. I’ve been waiting and waiting for my hachiya persimmons to ripen. Finally, they’re ready. If you’ve ever wondered if you could use a hachiya persimmon before it’s ripe, wonder no more. Just don’t do it. It will make your mouth pucker and get that gross dry feeling that you might not understand if you’ve never experienced it. Trust me, you’re better off heeding my warning. Wait. Until. They’re. Ripe.

You can hasten the ripening process by placing them next to, or in a paper bag with, apples and bananas, which give off ethylene gas. You can also put them in the freezer. Or, just leave them on the counter for a few weeks like I did. You’ll know they’re ready when they feel like a water balloon and you think your fingers are going to break through the skin without even squeezing.

Ready. Ready. Ready.

PersimmonTart-2

While this recipe makes enough filling for two tarts, I saved half for another recipe. But, maybe you want to make two because this would be the perfect dessert for Thanksgiving dinner (you’re welcome), or for breakfast the next day (double welcome).

PersimmonTart-3

It would be a great idea to switch out the ingredients depending on what you have on hand. No persimmons? No problem. Try apple sauce and apple slices. No lemons (or maybe they’re too tart for your taste)? Use oranges. Want to go vegan? Skip the egg wash or try coconut milk. Oh, and use a butter-free crust. Gluten-free? There are lots of GF options these days, so find one at your local market, or visit the Gluten-Free Girl’s site to find out how to make your own.

PersimmonTart-4

I like the rustic look of this tart, otherwise known as a galette. You get to see the pretty filling with the edges folded up all around. Plus, after it cools (yes, let it cool completely before eating), it’s easy to slice up and eat it out of hand. No plates required. That’s winning to me (because the dishes! always with doing the dishes!).

PersimmonTart-7

I topped the tart with a dollop of maple syrup sweetened whipped cream and some pomegranate seeds. The seeds add a juicy burst of flavor that’s the perfect compliment to the flaky crust, and deep, sweet filling.

PersimmonTart-6

Happy Eating! 

Rustic Persimmon Tart

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8-10

Rustic Persimmon Tart

Ingredients

  • 1 t lemon or orange zest
  • 2 C persimmon pulp (super ripe) (about 2 hachiya persimmons)
  • 1 T orange juice
  • 1 T maple syrup
  • 1/8 t cinnamon
  • pinch nutmeg
  • pinch salt
  • 2 pie crusts
  • 4 fuyu persimmons (could also use apples, pears, figs, cherries, berries, grapes, or stone fruit), peeled and sliced
  • 2 lemon or small orange, peeled and chopped
  • egg white, (optional), for brushing
  • cinnamon
  • whipped cream (optional), for topping
  • pomegranate seeds, for topping

Instructions

  1. Pre-heat the oven to 375F.
  2. Combine lemon/orange zest through salt. Taste for sweetness.
  3. Roll out pie crusts in a circle on a lightly floured surface. Place on a parchment or Silpat lined baking sheet (use one with edges in case the filling runs). Spread about 3 T at a time of the hachiya mixture in the center of each crust. Top with some fuyu slices and lemon/orange chunks. Repeat until all of the hachiya mixture and slices are gone. Gently fold the edges of the crust up and around the filling, leaving the center open. Brush crust with egg and sprinkle everything with cinnamon. Bake for 25-30 minutes, or until crust is golden and flaky and filling is hot and bubbly.
  4. Remove from the oven and cool to room temperature.
  5. Serve topped with whipped cream and pomegranate seeds.
http://www.de-ma-cuisine.com/rustic-persimmon-tart/

Friday

16

October 2015

0

COMMENTS

Fig and Goat Cheese Spread – Oh What a Trip

Written by , Posted in Appetizers, Baking, Cheese, Condiments, Dairy-Free, Fruit, Gluten Free, Quick and Easy, Roasting, Snacks, Thoughts, Travel, Vegan, Vegetarian

JKWeddingTrip-16

My youngest brother, Josh, got married to Karensa in Ontario, Canada last month. So Tim and I, thankful to get some real fall weather, made the journey to my homeland. It was blissfully cool. The leaves were changing color. And, we had two and a half weeks to spend with my family.

It was the best.

JKWeddingTrip-2

My parents live on a few acres. Since the weather was so nice, we spent plenty of time outdoors.

Notice that I’m wearing a hoodie?! In September?! I miss that.

Notice the wacko trying to sneak up on me? He forgot that taking a selfie with the front camera means you can also see the person sneaking up behind you (ahem, I didn’t notice him until like the third picture).

JKWeddingTrip-3

Tim spent hours and hours working on Josh and Karensa’s wedding invitation (that’s the original in the frame on the right). He drew their seal on the chalkboard by the entrance to the banquet hall. Flippin’ talented. I can’t believe the things he comes up with. (If you want an invitation or just some hand lettering drawn by Tim, he’s got an Etsy store open now.)

JKWeddingTrip-4

Josh and Karensa had a private ceremony at my parents’ place. It was sweet and intimate. They did something kinda neat where they asked people to share during the ceremony (instead of speeches at dinner). I cried and high talked though mine.

JKWeddingTrip-6

I told them that I remembered my dad telling me that I had a baby brother. I’d wanted a sister. But, I’m so glad that I got Josh instead. He’s a sweet, kind, caring, super smart man. And I’m so glad that now as grownups we’re not just siblings, but friends. He’s found a wonderful woman to share his life with, and now I have her (and my other sisters-in-law), many sisters instead of the one I was hoping for so many years ago.

JKWeddingTrip-7

Since there was plenty of family in from out of town, we had lots of extended family time. It was super fun. Two of my mom’s siblings still live on the West Coast (mom’s a California girl), so they’re not all together often. But when they are… what a hoot!!

JKWeddingTrip-8

I’m a huge baseball fan, and growing up it was all about the Blue Jays. We drove into Toronto a few times. Once to see a Jays game. I was thrilled to watch them crush the Yankees. My brother Jake and I were talking the other day about how our 10 and 12 year old selves (respectively) are just thrilled that the Jays are in the post season again for the first time since 1993.

If you need me over the next three weeks, I’ll be on the edge of my seat, hoping the Jays can win again.

JKWeddingTrip-9

Toronto (pron. Tronno). One of my favorite skylines.

JKWeddingTrip-10

We had a little extra time before meeting some family for dinner, so we hung out on the shores of Lake Ontario.

JKWeddingTrip-11

Tim and I read books, enjoyed the cool weather, and listened to the waves lap gently at the shore.

JKWeddingTrip-13

There was a lot going on during our trip. It was busy, but it was so good. In the midst of it, we still had plenty of time to hang out with my immediate family though, and that made it great.

JKWeddingTrip-17

My parents moved from the house I grew up in right after Tim and I got married. There are things that I still miss about it. Those memories that have been permanently etched in my mind. That squeaky step, the creaky wood floors, the sound of the back door closing in the winter. But, this place makes me smile. I love that there’s a river to sit by, trees to walk through, and an awesome commercial kitchen to play in.

One of the reasons they moved was to have a kitchen that mom could work out of. They worked hard and fixed this place up, and now they have a banquet hall for groups, and a bakery & café where mom showcases her baked goods, and sells soups and lunch items a few days a week. What fun it was to cook with mom in her kitchen!

JKWeddingTrip-15

Tim got to help out too. He re-did all of their interior signs (and made a couple new ones for along the road), and he made some out of this world strawberry cheesecake ice cream.

JKWeddingTrip-14

I’ve been making pain au chocolat at home from the recipe I learned when Tim and I were in Paris. So Mom let me play a bit and I made both a regular and a vegan version for the bakery. They both turned out great! Karensa is a vegan, so I was hoping that there’d be some left for her for when they returned from their honeymoon. There were.

JKWeddingTrip-5

In addition to helping with the bakery & café, I got to spend a fair amount of time in the kitchen because Josh and Karensa asked my brother Jake and I to make the appetizers for the wedding dinner. Over the next month or so I’ll share the remaining recipes, along with a few more photos from the trip.

Some of the appetizers were passed on trays. But, we also had a station set up with toasted bread and crackers, with a few different spreads. The first (and probably my favorite) was a warm fig and goat cheese spread. There were two versions, one with goat cheese, one with coconut yogurt (for the vegans). They were quick and easy to make. It wasn’t fig season in Ontario, so we used dried figs. I’d been planning to roast them, which would have been awesome too. But, to save a bit of time, the dried figs worked great. This was a great appetizer, but I think I could probably just eat it for dinner. Give me a baguette and some honey to drizzle over and I’d be set.

Happy Eating!

Fig and Goat Cheese Spread

Prep Time: 15 minutes

Yield: 2 C

Ingredients

  • 1 1/2 - 2 C dried figs* (about 20) (8 oz., 227g), chopped
  • 1 pkg (300g) goat cheese, chopped (or 1 C vegan yogurt - Yoso brand was great)
  • 1 T lemon zest, chopped
  • 1-2 T honey
  • 1/4 t black pepper
  • to taste salt
  • 1 t lemon juice

Instructions

  1. Pre-heat the oven to 350F.
  2. Mix all ingredients together. Taste and adjust seasoning if desired. Scoop into a shallow oven safe dish and warm through (about 20-30 minutes should do) (if making the vegan version, you may want to just serve it at room temperature rather than heating).
  3. Serve with toasted bread, crusty baguettes, or crackers.

Notes

*If using fresh figs, halve and roast (350F for 10-15 minutes or so), then chop.

http://www.de-ma-cuisine.com/fig-and-goat-cheese-spread-oh-what-a-trip/

Every time I say “on trays” I hear Basil Fawlty say “On those trays” to Manuel in Fawlty Towers…

Monday

21

September 2015

0

COMMENTS

Whole Wheat Pear Muffins

Written by , Posted in Baking, Bread, Breakfast, Brunch, Dairy-Free, Dessert, Eggs, Fruit, Gluten Free, Grains, Kid-Friendly, Lunch, Nuts, Quick and Easy, Snacks, Vegan, Vegetables, Vegetarian

PearMuffins-7

I’ve never been the best baker. I like to think that it’s because of my lack of skill when it comes to all things science. I got a D in chemistry in high school. Sometimes I wonder, if they’d told me how much I would care about science when I grew up, or if someone had shown me science in action, in the form of different baked goods, if it would have clicked. Maybe not, but I wonder.

So I’m slowly learning about baking. I’m a kinesthetic learner – I learn by doing, so it’s taking some trial and error to figure things out. What comes the most naturally to me when cooking is figuring things out as I go; recipes used for inspiration more than direction. That doesn’t really work with baking. But, I guess I’m learning, because these muffins did.

It helps that I know what the batter should look and feel like. The more I bake the more I know about doughs and batters and the like.

PearMuffins-1

The stars of this recipe are Asian pears and figs, but any seasonal fruit will do: apples, berries, cherries, persimmons… Use what you love and what you have on hand.

PearMuffins-2

There are also carrots, but you could use parsnips or summer squash in their place.

PearMuffins-3

I used whole wheat flour and butter. But, of course, adapt it to suit your family’s needs. You could try a gluten-free flour blend if you’d like, or to make it vegan, use cold coconut oil and substitute flax seeds and water for the egg.

PearMuffins-4

I love Burroughs Family Farms’ eggs, so that’s what I used today. The yolks are always the most brilliant golden yellow. I just can’t get enough!

PearMuffins-5

I’m pretty picky about what I eat when it comes to sugar. I’m ok with the occasional treat, but in general, I avoid refined white sugar like the plague. Instead I like to use honey and maple syrup. Combine that with the oats, whole wheat flour, vegetable, and fruit that these muffins contain, and I feel great about them for breakfast, lunch, or a satisfying snack.

I was totally going to add chocolate chips. I even had them out on the counter. Then I forgot. Add ’em if you’d like. You could also add nuts. I’m not crazy about them in baked goods. But, to bump up the protein, or just because you like them, you could add some almonds or walnuts either to the batter, or gently press them into the top before baking.

PearMuffins-6

I enjoyed these with some homemade butter. They’d been cooling for a little while when I finally got a taste, but were still warm enough to melt the butter just slightly. But even without butter (which is how I ate my second one), they’re absolutely delicious.

Happy Eating!

Whole Wheat Pear Muffins

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Yield: 1 dozen

Whole Wheat Pear Muffins

Ingredients

  • 1 C whole wheat flour
  • 1/4 t salt
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t cinnamon
  • 1/4 t ginger
  • 1/2 C cold butter (or coconut oil), cut into small chunks
  • 1 C oats
  • 3/4 C any of the following: Asian pears, pears, apples, parsnips, carrots, squash, persimmons, (grated)
  • 1/2 C any of the following: figs, berries, cherries (pits removed), chopped
  • 1/4 C honey (or maple syrup)
  • 1/4 C maple syrup
  • 1 egg (or use ground up flaxseeds and water)
  • 1 t apple cider vinegar
  • 1 t vanilla extract
  • (optional: almonds or walnuts, chopped, for topping)

Instructions

  1. Position the rack in the center of the oven and pre-heat to 350F.
  2. Whisk flour through ginger. Mix in butter with a pastry blender or hands until coarse meal or small (pea sized) chunks remain. Stir in oats through fruit. Set in the freezer while you assemble the wet ingredients.
  3. In a separate bowl whisk honey through vanilla. Add to dry ingredients and stir to combine.
  4. Scoop about 3T of batter into each compartment of a greased muffin pan (should yield 1 dozen). Top with nuts if desired, pressing them gently into the batter. Bake for about 20-22 minutes, or until a toothpick comes out clean and the center of the muffin springs back when touched.
  5. Remove from the oven and cool for about 5 minutes in the pan. Transfer to a cooling rack and cool completely.
http://www.de-ma-cuisine.com/whole-wheat-pear-muffins/