Roasted Tangerine and Chocolate Tart

A few weeks back, we decided to celebrate the solstice with a dessert and eggnog party.  What goes with eggnog, I pondered, while thumbing through recipe books, the gray skies of impending snow filtering through my kitchen window.  Alexander looks up.  Chocolate?, he asks, hopefully.  Sure, I could see that.  After all, the cafes have been selling out of eggnog lattes, the nog's rich spicy sweetness pairing perfectly with the bitter espresso.  Maybe truffles are just the thing.  But wait.  My stash of good chocolate is gone (blame holiday season stress), and i've just used my last drop of cream on a batch of cheddar sage scones.  Besides, I have all of these beautiful tangerines sitting cheerily on the counter, waiting to be enjoyed.

Here is the result:
Roasted tangerines, infused with a pinch of brown sugar, grace silky chocolate "ganache" in a crunchy almond crust.  

 
Ganache without chocolate or cream?, you ask astutely.  It's my new favorite recipe!  Ganache for the industrious.  Cocoa powder (a blend of raw and very dark dutch), a few hefty tablespoons of coconut butter (I imagine other nut butters would work here for a more flavored ganache), a dash of maple syrup, and a few pinches of good sea salt.  Blend.  A bit of coconut milk or more maple syrup could be added to thin if necessary.  This mixture will harden like traditional ganache when cool, making it ideal for frosting, tart filling, truffles, etc.   

The roasted tangerines are from one of my favorite dessert cookbooks, In the Sweet Kitchen, by Regan Daley.  Find this book, and find a spot for it right at hand in the kitchen.  It is my most loved baking reference. 
 

Nori-wrapped Honey Miso Salmon

In school, we are always looking for new and exiting ways to use seaweed!  Who isn't?!  ;-)  This recipe from Bauman college was simple to make, produced delicious results, and was unlike anything I'd every tried before!

Make a marinade using sweet white miso, mirin, honey, ginger, garlic, and some rice vinegar or lemon juice to balance the sweetness.  Coat salmon fillets in the mixture and place in a baking pan.  Fold a few sheets of nori in half, and wrap around the fillets, tucking the ends underneath.  Cover the pan with foil, bake at 400 until done, about 15 minutes.  Sprinkle with sesame seeds and serve with pickled ginger and wasabi on the side.  Guaranteed to be the biggest piece of "Sushi" your guests have ever seen. 

Photo by Crystal at zen-eats.com

Pan-Roasted Chicken with Marsala Wine Sauce

Pan-roasting is one of my favorite methods for fast, flavorful meat dishes.  This Bauman College recipe gives proof that you can feed a crowd quickly and cost-effectively.  Cut up whole chickens (leaving skin on and bone in), season the pieces with salt and pepper, pan-roast them in cast-iron until crisp, then place the pan in the oven with handfuls of mushrooms, shallots, and rosemary scattered over the chicken.  When chicken and veggies are cooked (about 30 minutes), remove them to a serving plate.  De-glazed the pan with marsala wine, cooking it down with the chicken drippings until thickened, then pour it over the steaming, juicy chicken.  Serve scattered with fresh rosemary. 

Photo by Crystal at zen-eats.com

Thai Green Curry

I try to contain my excitement as the group leaders count down.  3...2...1....SWAP!  Suddenly people are flying around the room, jars of yumminess switching hands in the blink of an eye.  Emotions run high as screeches of delight blend with groans of disappointment.  That's right, I'm at a food swap!  Everyone brings jars of delicious homemade goods, usually preserved, such as jams, mustard, pickles, soups, stocks, liquors...You name it!  The groups spends a fun hour or so chatting, drinking beer and, most importantly, checking out each others' goods.  Then when the moment comes, the swapping begins!

I made a preserved Thai Green Curry paste: fresh galangal, lemongrass, garlic, thai chilis, shrimp paste, lime zest, cilantro, toasted sesame oil and cumin.  It's great for a quick, weeknight meal: just add a can of coconut milk, some veggies and seafood and you have yourself an authentic spicy Thai Green Curry!

   
So, you ask, what did I get in return for my 5 little jars of curry?  Nothing less than:
-Hand-harvested Pinto Bean soup with home-raised ham hocks
-New England clam chowder
-Organic Blueberry Grand Marnier Jam
-Organic Cranberry Rosemary Mustard
-Curried Local Carrot Pickles
-A rosemary plant!
-Homegrown Delicata Squash

This whole SWAP thing is addictive!

Pad Thai

The relatively small country of Thailand has conquered the world with its unique cuisine.  It's no wonder.  They have mastered the art of balancing flavors and nearly every bite is salty, sweet, sour perfection.  Having grown up on a fairly bland diet, my first taste of Thai food was a revelation.  Needless to say, Thai food day in class was one of the best.  Thai lettuce wraps with sweet tamarind paste, red curry squash, green papaya salad, Tom Kah soup and the famous Pad Thai. 

Photo by Crystal at Zen-eats.com

I've always been intimidated by making Pad Thai, because the flavor is complex and I assumed it must be complicated.  Not so!  After soaking some noodles and julienning some vegetables, the only other prep is making an exquisite sauce with tamarind paste, palm sugar, fish sauce, rice vinegar and chilies.  Then it's just a quick trip to the wok or sauté pan and you have delicious, homemade Pad Thai.  

Carrot Soup with Chimayo Chili and Yogurt Sauce

Midterms start on Friday and I'm nervous.  On our last day, we have to make pureed carrot soup and a salad with a traditional emulsion vinaigrette in 90 minutes.  We cannot request ingredients to be had on hand, so we have to be creative and playful.  For practice, a classmate has required her husband to set out a few random ingredients from which she must devise dinner.  Fun!

Carrot Soup is not my favorite of things and after making it a few times this week, I've about had my fill.  But this tasty version is worth mentioning: tangy yogurt balances the carrot's sweetness and Hot Chimayo chilies play at the back of your tongue, staving off boredom. 

French Lentil Salad

Several years ago, I shared a small flat with a charming middle aged Breton woman in Rennes, France.   She was an incredible cook, having inherited the miraculous French ability to produce four course dinners after getting off work at 6.  Arguably the most important thing I learned from her was just how much crème fraîche I could eat in a day.  We spread it on bread with jam in the morning, on bread with shaved carrots for lunch, on savory galettes with dill and potatoes for dinner, and we ate it straight for dessert.

This French lentil salad is a healthy tribute to the effervescent Yvonne, queen of crème fraîche.  Flavorful lentils, julienned red peppers, red onions and green apple are tossed in a light apple cider vinaigrette and topped with generous heaps of dilly crème fraîche.

Photo by Crystal at zen-eats.com

By the way, I lost 10 pounds in the months I lived in Rennes...

Pumpkin Tarts

We're having a gluten-free Thanksgiving this year, and my mind is going off in a million directions about what to serve for dessert.  Should we choose to stick to tradition, this tart we made in class could be just the thing.  Creamy pumpkin puree, lightly sweetened and heavily spiced, contrasts a crunchy nut crust for a beautiful and nostalgic dessert. 

Photo by my classmate Crystal at Zen-eats.com

Chicken Marbella

Last Friday in school, we began our tour of World Cuisines.  We are slowly feasting our way across the globe, and Friday we were in the Western Mediterranean.  Olives, mint and citrus abounded, with dishes such as fennel orange salad, Greek lemon soup, artichoke ragout, and wild mushroom risotto. 

This Chicken Marbella I made isn't much to look at, but the taste is rich, simple and comforting, like the hug of a plump Spanish Mama welcoming you into her home for a meal.  Olive oil, dry sherry, red wine vinegar, capers, prunes, garlic and green olives comprise the braising liquid for juicy chunks of fresh chicken.

Photo by my classmate Crystal at zen-eats.com

Raw Chocolate Mint Truffles

The meal on "Vegetarian Proteins" Day was delicious, and the finale even more so: raw chocolate mint truffles with spirulina.  To make them, just blend up some sunflower seeds, dates, coconut cream, spirulina powder (just a pinch or two), a pinch of salt, a few drops of peppermint oil and raw cacao powder.  Then add a splash or two of water until the mixture comes together.  Shape into balls and roll in flaked coconut, chopped fresh mint, or cacao.

Photo by my classmate Crystal at zen-eats.com

Lamb Chops with Rosemary Cherry Reduction

Last week at Bauman College was all about Animal Proteins.  We made papiottes, we pan-roasted, we stewed, we poached, we braised, and above all, we learned how to butcher a chicken in no time flat.  With a sharp knife and some know-how, it's almost easier than getting those chicken breasts out of the packaging from the grocery store!

The recipes on Lamb Day were far and away the favorites.  Lamb stew with lemons and figs, lamb stew with leeks and baby artichokes, and lamb chops with rosemary-cherry reduction.  The lamb chops, accompanied by their sweet glaze, will certainly be made again chez moi.  The sauce is based on the delightful flavors of shallots, aged balsamic vinegar, cherries and fresh rosemary.     

Photo by Crystal at zen-eats.com

Garam Masala Gingerbread

Earlier this week, a mid-afternoon rush at the spice shop left me frenzied enough to accidentally dump a jar full of allspice into the Garam Masala bin.  My punishment- taking home several ounces of the resulting allspice/Garam Masala mix to turn into something yummy for my coworkers.  The result- Garam Masala Gingerbread with Maple Cashew Cream.  The gingerbread turned out delightfully dense, chewy, and not-too-sweet.  The maple cream balanced it perfectly, it's sweet creaminess humbling each exotically spicy bite.

Spicy Sake Mustard

An asian take on traditional Dijon-style mustard.  White wine is replaced with sake, wine vinegar by brown rice vinegar.  A little pinch of star anise mixes it up. This mustard added some excitement to this morning's otherwise uninspired breakfast of eggs on toast.

Making your own mustard at home is extremely easy.  Start by soaking about 6 T. whole mustard seeds in about 2/3 cup acid.  (I used a 1:1 blend of vinegar and alcohol; you can use sour fruit juice, ie. cherry, in place of the alcohol).  Add a scant t. salt, a grind of pepper, and a dash of spice.  Let stand, covered, overnight.  Blend to desired consistency and store in a glass jar.  Keeps about 2 weeks.  This will produce a spicy mustard.  If it is too intense, balance the flavor with a splash of olive oil and/or honey.  If you want a totally mellow flavor, you will have to heat the liquid, which allegedly deactivates the enzymes that create the fire!  But, if you're like me, you would wonder why anyone does that?...

Welcome to winter...

It is only the second of November and already Boulder has experienced two rather heavy snow storms.  Of the two, today's was much kinder, sparing us the explosions in the night and accompanying power outages.  Luckily, I tucked a fresh round of groceries safely into cabinets yesterday under clear skies, so I am well prepared for all of the cooking that the weather beckons me to do.   Just off the patio, red-leafed trees are bending with the weight of fresh snow, lending my kitchen a delightful, protective tranquility.   

What's coming to mind for the week?  Some inspirations:  Masala Gingerbread with Maple Cashew Creme; Curried Goat Stew; Chipotle Black Bean Squash Soup; Homemade Spicy Sake Mustard; Stuffed Delicata Squash; Baby Bok Choy Kimchee. 

Buckwheat Crackers with Pear Ginger Compote

These lovely buckwheat crackers are simple to make and have become a favorite at our house.  I started making something similar with ground oat flour, but now I've branched out to many other flours and combinations.   Sometimes I add whole oats, toasted sunflower seeds, millet or dried fruit.  I usually make a batch at the beginning of the week and eat them on busier mornings, served with nut butter and apples, slices of avocado and sea salt, or aged cheddar and arugula.  In this week's fancier version, they are served with lebni and pear ginger compote. 

For the buckwheat crackers: Throw about two cups of flour in a bowl with a scant teaspoon each of salt and baking powder.  Mix that, rub in a couple tablespoons of solid fat (butter, ghee, coconut oil), then add warm water until it comes together into a ball.  Roll out the dough onto a floured surface and stamp out rounds with a cookie cutter or an inverted glass.  For a quicker, rustic cracker, simply flatten 1" balls of dough between your palms.  Bake at 350 for about 20 minutes, flipping halfway through. Makes about 20 crackers.

For the pear ginger compote: Skin and slice two or three ripe pears and add to a medium saucepan on low heat with a splash of maple syrup and a teeny pinch of sea salt.  As the pears soften, grate a bit of fresh ginger into the pan (a 1" piece if you like it gingery!).  Stir occasionally, breaking up and squishing some of the pears with your spoon as you go along, for about 15 minutes.  Take off the heat, add a squeeze of lemon and store in a glass jar.  Makes about 1 cup compote and keeps for about 1 week in the fridge.

Day-off Decadence

Today was pure, day-off decadence.  Having a croissant with blackberry jam for breakfast put me in a French mood, so when I wandered into Cured, the new salami and cheese shop in town, I was thrilled to find the opportunity to continue the French experience through lunch. 

In my (Saturday picnic) basket: Duck Prosciutto(!), Pepato (raw, semi-soft sheep Cheese from Sonoma), cornichons, green olives, Rosso del Salento wine, local Bartlett Pear, fresh baguette and the finale, goat milk sea salt caramels.

 

Cashew Cherry Breakfast Bars

My classmate and I created these cashew cherry breakfast bars in class the other day.  They were so delicious, they ended up on the Whole Foods website by virtue of our fabulous teacher Lisa Turner.   

The idea and the ingredients are simple.  For a 13x9" pan: Mix about 1 cup toasted seeds (sunflower, sesame, flax, etc.) into about 1 1/2 c room temperature nut butter.  Press into pan and bake at 300 for 25-30 minutes, until golden and set.  Cool.  Meanwhile, in a food processor, puree a few dates with about a cup of dried fruit, adding nut or seed milk to thin to a spreadable consistency.  Add a dash of cinnamon or other spice, if desired.  Spread onto cooled crust.  Top with a mixture of toasted shredded coconut and orange zest.  Chill for half an hour before cutting and serving.

Photo by Crystal at zen-eats.com

Poached Eggs...

Poaching eggs without "cheating" is a skill I have to master for my culinary school midterm.  So far, my boyfriend has been dutifully accepting my messy attempts without much complaint.  I'm finally getting the hang of it.  This morning I added thick slices of hearty Irish oatmeal bread, fresh arugula and aleppo chili.  Aleppo is a type of crushed red pepper that is rubbed with a bit of oil and salt.  So delicious!

Emerald Kale Salad

This is a Bauman College Recipe that I made in class a couple weeks ago.  It turned out so delicious I decided to make it at home for dinner tonight.  The kale is massaged with olive oil and salt, then mixed with wild rice, pomegranate seeds, diced persimmons, and, in tonight's version, pomegranate molasses vinaigrette.

Photo by my classmate Crystal.  Check her out at Zen-eats.com

Shopping Spree!

Week of October 24

The shelves at Alfalfa's are still stocked with local veggies!  This week's meals will be centered around Colorado's finest fall squash, leafy greens, and sweet fall fruits.

Some ideas are formulating already: Pomegranate-glazed chicken with green olive and walnut pilaf, Stuffed delicata squash with wild rice and kale salad, Blue corn tacos with spicy ground beef, arugula and lebni.  Yum.    

My Basket is full of...
(-> and here's what I made with each item)
Local, Organic Produce:
-Russet Potatoes -> Potato Leek Gratin (made with cashew milk)
-Yellow Onions
-Easter Egg Radish
-Bartlett Pears -> Pear Ginger Compote
-Jonathan Apples
-Leeks ->Potato Leek Gratin
-Green Curly Kale -> Emerald Kale Salad with Persimmons and Pomegranate

 Healthy Proteins:
-Pasture-fed ground beef -> Spicy Blue Corn Tacos with Arugula and Lebni
-Free-range bone-in chicken breast -> Pomegranate Glazed Chicken
-Pastured eggs from my friend's farm

New, exciting, and just plain fun:
-Organic Coconut Butter
-Fuyu Persimmons ->Emerald Kale Salad
-Pomegranate -> Emerald Kale Salad
-Local, organic Irish oat bread
-Local, organic blue-corn tortillas ->Spicy Tacos
-Raw green olives -> Millet Pilaf with Green Olives, Walnuts and Pomegranate
-Wild capers
-Organic Lebni (Kefir cheese)

Pantry Staples:
-Organic raw walnut halves -> Millet Pilaf
-Organic raw cashews -> Maple Cashew Creme (served with warm gingerbread)
-Organic raw almonds -> Almond Milk
-Organic raw sesame seeds
-Organic great northern beans
-Organic garbanzo beans

A fresh idea

    Today is the first day of my first blog!  This blog is about inspiration.  Each week I fill my shopping basket with foods that inspire me- vibrant local vegetables or an interesting new product that I've never bought before!  Throughout the week, I cook, bake or otherwise prepare whatever inspires me in that moment.  No shopping list.  No recipes (well...mostly!).  No boring routine.
  
   For me, the kitchen is a place for adventure and creativity.  It's about learning to cherish your masterpieces and your mistakes!  So read on, cook along, and have fun!