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Monday

30

November 2015

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COMMENTS

Twice Cooked Beets with Pomegranates and Goat Cheese

Written by Rachel, Posted in Appetizers, Cheese, Dairy-Free, Fruit, Gluten Free, Herbs, Lunch, Nuts, Quick and Easy, Sides, Vegan, Vegetables, Vegetarian

It’s chilly today. And it’s delightful. I’m still wearing flip flops, but I’ve got thick socks on too (don’t judge). I’ve been seeing on social media that some places are already getting snow. I complain about how hot it is here at this time of year, but I wonder, if we were to move somewhere with four real seasons, would I complain then too? Probably.

One of the great things about the mild winters that we have is the produce is bountiful all year long. I’m trying to look on the bright side, to be positive, to think up rather than down. Not easy for a pessimist to do. But, this, this is definitely a plus.

Beets are in season right now. So are pomegranates. Both have stained my hands red. I’m ok with that. I used some of the red coloring from the beets to try to dye some homemade tortillas. They may just end up looking pink. I’m ok with that too.

The idea for this dish was to so something quick and easy with beets. Steaming them takes less time than roasting, so that’s what I opted for. I had some potatoes to steam for another dish, so I reused the water. If you don’t have anything else to cook, you could add a little more water, throw in your vegetable scraps, and make some veggie stock.

Honey, goat cheese, garlic, and ginger compliment the beets’ earthy flavor. Because it gets broiled, the raw flavors mellow a bit. But, you could always use roasted garlic and powdered ginger if you want to tone it down even more.

Variations on this dish: Chop up the steamed beets and toss with the cheese mixture and broil. You could serve this as a dip, or just alongside your main dish. Tofu or vegan cheese can be substituted for the goat or feta cheese and yogurt. I used to be a non-goat cheese eater. This is the second recipe that I’ve made where I enjoyed it though, so I guess I’m coming around.

This made a nice light lunch, but it would also be great alongside some quinoa or pilaf for a heartier lunch, or for dinner. Maybe as a nice change from Thanksgiving leftovers later in the week?

Happy Eating!

Twice Cooked Beets with Pomegranates and Goat Cheese

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 2

Serving Size: 1 whole beet

Twice Cooked Beets with Pomegranates and Goat Cheese

Ingredients

2 beets, peeled and halved
1 t fresh parsley, chopped (or 1/4 t dried, crumbled)
1 clove garlic, minced (raw or roasted)
1/4 t fresh ginger, minced (or pinch ground)
pinch cayenne
to taste salt
1 t honey
2 oz. goat cheese or feta or tofu
1-2 T/serving plain yogurt or silken tofu, for topping
walnuts, chopped, for topping
pomegranate seeds, for topping
could also top with chopped cucumber

Instructions

Place beets in a steamer basket in a pot with about 1 1/2" boiling water in the bottom. Cover and steam for about 20-30 minutes, or until beets are tender (easily pierced with a sharp knife).
Toss parsley through cheese. Set aside.
Let beets cool slightly. Slice a tiny bit off the bottom of each beet so it sits flat. Scoop center out of beets (leaving a sturdy edge) and mash into cheese filling. Taste and adjust seasoning if desired. Fill beets with filling and broil for about 2-5 minutes, watching carefully so they don't burn (in a toaster oven, it may take longer, like closer to 10 minutes).
Top with yogurt or silken tofu, walnuts, and pomegranate seeds.

http://www.de-ma-cuisine.com/beets-pomegranates-cheese/

Monday

23

November 2015

1

COMMENTS

Rustic Persimmon Tart

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

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.

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.

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).

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.

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!).

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.

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

Pre-heat the oven to 375F.
Combine lemon/orange zest through salt. Taste for sweetness.
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.
Remove from the oven and cool to room temperature.
Serve topped with whipped cream and pomegranate seeds.

http://www.de-ma-cuisine.com/rustic-persimmon-tart/

Thursday

19

November 2015

1

COMMENTS

Egg Salad

Written by Rachel, Posted in Beans, Bread, Dairy-Free, Eggs, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Meat, Nuts, Pork, Quick and Easy, Sandwiches, Vegetables, Vegetarian

Eggs are a staple in our home. I feel a little lost when we’ve run out and I forget to order more. We eat them fried in olive oil, so the edges are crispy. I whisk them into a soft mayo. I crack them into simmering soup to poach. I use them to make shiny pie crusts and pain au chocolat. They are versatile, delicious, and go with so many things.

I often forget about egg salad. It’s quick and easy, but sometimes the thought of bringing some water to a boil to cook eggs seems like too much. Although it’s not really that much more difficult than opening the jars of peanut butter and jam to be slathered on some toasted homemade bread (because then I have to wash the peanut butter knife)… Great. Now I’m hungry for peanut butter…

Hardboiled eggs pretty much just require a bit of time, a gentle hand, and some water that’s come to a rolling boil. The time is mostly hands off. It’s best to carefully lower the eggs into the water so the shells don’t crack (but even then, sometimes they do – I add a splash of white vinegar to the water to help the whites not go to far if this happens). And, the water has to come to a boil even if you watch it… I mean, it’s science, the temperature will eventually climb. (For detailed instructions on how to boil an egg have a look at the Deviled Eggs post.)

For an egg salad base, I like to use equal parts yogurt and mayo (you could substitute silken tofu for either if desired), and a little bit of salt. It’s pretty simple, really yummy, and could be eaten as is. But, for fun, there are tons of things you could mix in. Today I used mushrooms, garlic, basil, cannellini beans, cayenne, and dijon mustard. It was delicious. I’d do it again. But, here are some other mix in options that I’d like to try:

capers+shallots+dill+eggplant+dijon
kale+basil+red onion+parsley+cayenne
tarragon+parsley+dill+spinach
mushrooms+dried tomatoes+chiles+garlic+chives+parsley
cannellini beans+roasted bell peppers+chives+garlic+ bacon+cucumber+dijon
celery+chives+parsley

Whatever the mix ins, they’re added to the base. It’s mixed up and tasted for salt (and because I’m starving and can’t wait to eat).

Depending on the type of bread and how hungry you are, you might opt for the messier open-faced sandwich. I did and hand to dunk my hand in my water glass so I wouldn’t get food all over the keyboard. Worth it.

I had two open-faced sandwiches, both on some homemade sourdough bread, one toasted, one not. I liked them both, but toasted definitely won. I chose simple toppings: lettuce and chopped cherry tomatoes. You might also add some chopped nuts for added crunch. I didn’t. (Because I forgot.)

The mushrooms add a meatiness, the beans add even more protein and texture, the tomatoes add a sweet hint of the last days of summer. If I’d been able to find bacon when I was grocery shopping, I’d have added some too. But, I didn’t, so, alas, that will have to wait for another day.

Happy Eating!

Egg Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2-3

Egg Salad

Ingredients

4-6 hardboiled eggs
2 T mayonnaise (or silken tofu)
2 T plain yogurt (or silken tofu)
to taste salt
original mix ins: 1 t olive oil
7 mushrooms, chopped
1 clove garlic, minced
1 T fresh basil (or combo of basil and chives), chopped
1/4 C cannellini (or any white) beans
pinch cayenne
1 t dijon mustard
cherry tomatoes, chopped
other mix in options: capers+shallots+dill+eggplant+dijon
kale+basil+red onion+parsley+cayenne
tarragon+parsley+dill+spinach
mushrooms+dried tomatoes+chiles+garlic+chives+parsley
cannellini beans+roasted bell peppers+chives+garlic+bacon+cucumber+dijon
celery+chives+parsley
for serving: bread
lettuce

Instructions

Combine egg salad base (eggs, mayo/silken tofu, yogurt/silken tofu, and salt). Refrigerate until ready to use.
Choose desired mix ins and prepare or cook as needed. For original mix in recipe: Heat a skillet over medium-low. Add 1 t olive oil. When it's hot, add mushrooms. Cook for about 5 minutes then season with salt. Cook for 5 minutes more, stirring occasionally. Cool to room temperature.
Mix egg salad base with mushrooms, garlic (can add in last minute of mushroom cooking time if you prefer for it not to be raw), basil, beans, cayenne, and dijon. Taste and adjust seasoning if desired.
Serve on your favorite bread (toasted, if desired), topped with cherry tomatoes and lettuce.

http://www.de-ma-cuisine.com/egg-salad/

Thursday

22

October 2015

0

COMMENTS

Winter Squash Dip

Written by Rachel, Posted in Appetizers, Beans, Cheese, Dairy-Free, Fruit, Gluten Free, Herbs, Legumes, Nuts, Potlucks, Roasting, Snacks, Vegan, Vegetables, Vegetarian

I’m a big supporter of fall. I love it when the leaves change color, the chill that creeps into the air, and the winter squash that start to appear in our Abundant Harvest Organics boxes. This fall is no different. I’m in the mood for soups and stews, cozy sweaters, and all the winter squash I can get my hands on.

I have a few go to recipes for winter squash. Things like Spaghetti Squash au Gratin (which uses both spaghetti and butternut squash), Vegan Roasted Butternut Squash Soup, and Spaghetti Soup. I’ll make them over and over again for sure. But, it’s fun to get creative with food, so I came up with a fun winter squash dip that will be perfect to snack on while watching post season baseball, for a dinner party appetizer, or as a simple supper.

I used acorn squash this time. But, seriously, any winter squash will do. I’d planned to use pumpkin, but I didn’t have one on hand. If you have pumpkin, and the skin doesn’t get too soft when roasting, it’d make a lovely serving dish. I tried to do that with the acorn squash, but the skin isn’t as tough as say spaghetti squash, so I opted for an oven-safe dish.

This dip is full of options for what to add to it. Not only can you use whatever winter squash you have on hand, there are plenty of possibilities for what to mix in. I used garbanzo beans, basil, cheddar, and parmesan. But, you could substitute white, kidney, or black beans for the garbanzos. Then you could choose between blue cheese, feta, Fontina, Gorgonzola, Gruyère, mozzarella, pecorino, ricotta, ricotta salata, Romano, or Roncal if you don’t have cheddar or Parmesan, or tofu if you want to go vegan. And for the fresh herbs, I’d go with either parsley or thyme if you don’t have basil (or along with it). Just pick things that you think will go well with the other flavors you’ve got going on.

I topped the dip with some halved cherry tomatoes and some nuts. And again, here the possibilities are pretty limitless: hazelnuts, cashews, walnuts, peanuts, pecans, pine nuts, pistachios, or pumpkin seeds would all be great in place of almonds. I love the crunch that the nuts bring to the dip.

I’d used half of the cheese in the dip, the rest went on top to get bubbly and browned, along with the tomatoes. One of my favorite things.

You can serve this dip hot, room temperature, or eat it right out of the fridge. If you opt for the latter, you might get the entire previously melted cheese slice in one bite. Not the worst problem you could have. I liked it best cooled slightly, but still warm, with lots of dipping utensils: corn chips and raw veggies were my favorite.

Happy Eating!

Winter Squash Dip

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 35 minutes

Yield: 8-10

Winter Squash Dip

Ingredients

4 C combination of any: (squash) acorn, butternut, spaghetti, buttercup, delicata, hubbard, kabocha, pumpkin; halved or top sliced off and seeds removed,carrots, ends trimmed
1 head garlic, top sliced off
a good sprinkle of cayenne or 1 hot pepper, halved, ribs and seeds removed
2 t olive oil
2 C combination of any: garbanzo, white, kidney, or black beans; cooked
1 C greens (optional), chopped
1/4 C combination of any: fresh basil, parsley, or thyme
2 C combination of any: blue, cheddar, feta, Fontina, Gorgonzola, Gruyère, mozzarella, Parmesan, pecorino, ricotta, ricotta salata, Romano, Roncal; grated (if needed), or may use tofu (silken or firm and crumbled)
1 C combination of any: corn, tomatoes (fresh or dried)
to taste salt
1/4 C combination of any: almonds, hazelnuts, cashews, walnuts, peanuts, pecans, pinenuts, pistachios, pumpkin seeds; chopped
raw veggies (carrots, radishes, broccoli, cauliflower, bell peppers, green beans, celery), roasted veggies (sweet potatoes, summer squash, eggplant, fennel), chips, crackers, or bread; for serving

Instructions

Pre-heat the oven to 350F.
Brush squash/pumpkin with oil inside and out. Place cut side down on a baking sheet (the lid too, if you didn't halve it - if you halved it and are planning to serve the dip in it, you could slice a bit off the bottom so it sits flat). Drizzle the garlic with olive oil and wrap with foil. Brush carrots and hot pepper with olive oil and wrap with foil. Roast for 45-60 minutes, or until tender (pepper may take closer to 20-30 minutes). If using greens, sauté in 1 T olive oil over medium-low heat for 5-10 minutes.
Scrape squash from shell (reserve shell to serve in if desired) then either mash or purée in food processor with garlic (squeeze cloves from skin) through cheese (reserving half cheese for topping). Taste and adjust seasoning if desired.
Return to squash shell or to a greased oven safe dish, top with remaining cheese and tomatoes/corn/nuts. Bake at 350 for 15-20 minutes, or broil for a few minutes, or until cheese is melted and browned.
Serve with raw or roasted veggies, chips, crackers, or bread, for dipping.

http://www.de-ma-cuisine.com/winter-squash-dip/

Friday

16

October 2015

0

COMMENTS

Fig and Goat Cheese Spread – Oh What a Trip

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

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.

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).

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.)

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.

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.

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!!

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.

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

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

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

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.

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.

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.

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

Pre-heat the oven to 350F.
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).
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…

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Fruit Archive

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Twice Cooked Beets with Pomegranates and Goat Cheese

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Rustic Persimmon Tart

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Egg Salad

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Winter Squash Dip

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Fig and Goat Cheese Spread – Oh What a Trip

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