Friday, January 20, 2017
When I find a new ingredient I like, I ride it until the wheels fall off. My new favorite is smoked garlic. I was only able to but a ginormous amount of if on a stalk at Whole Foods. The first recipe I made with is were these savory Whole Wheat Red Pepper Smoked Garlic Scones.
Although the scones were delicious, I regretted I did not roast the garlic before adding them to the recipe's batter.
This time I roasted them which turned the flavor slightly sweet. Sweet smoked garlic made for hummus heaven. Adding a sting of citrus with lemon juice and zest rounded out the overall flavor nicely.
Wednesday, January 18, 2017
You all know by now how much I love my bakealongs. January's King Arthur Flour's Bakealong recipe was simple with impressive results. A twist on homemade pizza, these bun versions delivered the same flavor in pretty individual spirals.
Mix up a simple dough by hand or with the dough hook of your mixer.
After letting the dough rise, roll it out into a rectangle, slather with tomato sauce, sprinkle with grated cheese and chopped pepperoni.
Monday, January 16, 2017
Never been a beet fan. I've tried many times to convert but I have no love for the strong earthy taste. However, the color has lured me back over and over again. Over my years of trying to like beets, there have been ways I've found to enjoy them if I can change their texture or dilute the flavor. Once I created caramelized beet chips for a Thanksgiving salad and found them surprisingly delicious. This motivated me to experiment on.
Since then, using them as an ingredient in baked goods, like this Whole Wheat Red Beet Bread I made last year pleased my palate. This Roasted Beet Tarragon Hummus was also delicious.
And that gorgeous color. It just makes me happy.
Friday, January 13, 2017
The temperatures here in NYC have gone from frigid to spring-like. Crazy pants weather has got my kitchen confounded. I made this stew when a warm bowl of hearty flavorful spice was needed to take the edge off a brutal winter chill.
Today I'm walking around without a coat in January and it just feels wrong to post it. Whatever. I am sure that winter biatch will be back soon so now we're all well prepared.
The dark beer and horseradish flavors take this stew from ordinary to extraordinary in flavor. The basic ingredients are simple, potatoes, carrots, leek and onions. Switch these up any way you like.
Wednesday, January 11, 2017
Bacon is a hog. Its name and sexy flavor elbows all other ingredients out of the way overshadowing them. I will admit bacon adds great flavor to this recipe but the sour tang is really the star of this dish.
I have a secret weapon in my kitchen. It's a German product called Essig Essenz, a concentrated white vinegar. You can find it on Amazon and some specialty stores in the USA. Unfortunately, at those places, it costs ten time more than in Germany which is usually between 1 and 2 euro. I make sure to tuck one in my suitcase on my return trip.
Essig Essenz has 25% acidity in comparison to the 5% contained in most household white vinegar. This is vinegar on sour steroids so you would use less to create the sour flavor.
If you are lucky enough to have it, I recommend starting with one tablespoon, tasting the result and adding more 1/2 teaspoon at a time to the sauce until it has the perfect sour flavor for you. For those of you who are Essig Essenz-less, substitute apple cider vinegar as instructed in the recipe below.
Monday, January 9, 2017
Roasted hazelnuts, a grated green apple, sweet onion and Emmenthaler cheese are all mixed with grated rutabaga to form the rösti.
I made smaller pancake sized portions but feel free to make 4 extra large ones with this recipe. I find the smaller ones easy to handle. I'm not the greatest food flipper and am a bit intimidated by having to turn over a giant sized anything.
Saturday, January 7, 2017
I love making a winter tart. A warm one dish meal gives you everything you need while looking fancy but not with a huge amount of fuss. Throw down a side salad to accompany the tart and you have an easy meal to make for guests.
One of my favorites is this Pear Camembert Sage Tart.
Many times I do what I call "kitchen sink it". Meaning, I see what's leftover in my vegetable crisper and pantry and throw together ingredients I think might work well in a tart.
This chicken prune version is a version of a quiche I once saw in a German cooking magazine. I was intrigued with the idea of sauteed chicken and prunes together in a winter tart. I tweaked the recipe a bit and encased it in a sour cream crust.
Wednesday, January 4, 2017
For those of you who have sworn off carbs for the new year, it's time to get back on the carb train. Really. enough already.
I have a super flavorful suggestion here for your binge. Savory scones packed with spicy smoky flavor. Who could resist them? Not. me.
Whole Foods has the nerve to be selling these sexy stalks of smoked garlic. I stared longingly at them right before Thanksgiving but I pinched myself into focusing on my shopping list for the big meal and moved on.
Monday, January 2, 2017
I hope you all had a wonderful New Year's celebration with family and friends. My first post of the new year is a chicken schnitzel and vegetable comfort casserole to help get you through the next winter months.
I grow two abundant herb gardens, one on our NYC terrace and one in Pennsylvania. I hate buying supermarket herbs outside of the growing season. In late autumn I try to pick and freeze whatever I can before the frost gets them.
However, if I don't have any fresh frozen on hand I will break down and buy fresh. It makes a big flavor difference. over using the dried version.
Saturday, December 31, 2016
How cute are these lucky rolls for your New Year's dinner or brunch table? Let's face it, 2016 has been a really tough year both in the USA and globally. We all could use some luck ammo going into the New Year.
Last year I made Lucky Pig Breads with Plum Jam Filling. For this last post of 2016, I'm simplifying things with a simple pig shaped dinner roll recipe spiked with star anise flavor. The rolls are made with a combination of white and whole wheat flour. The star anise flavor adds a seasonal warm spice touch.
This holiday has been fraught with a stone floor installation that stole Christmas, a busted furnace that threatened our New Year's eve celebration and a series of other super annoying events, including a minor car accident and a broken computer.
However, I am well aware these are first world problems and tried to plow through each one without getting too cranky. There is, after all, SO much to be grateful for, most of all for my delicious amazing husband and an astounding, brilliant, talented, funny circle of friends whose love just won't quit.
I've had some incredible trips in the past year, Germany, Belgium, Holland, Sudan, Dubai, Mexico and the Dominican Republic. Now 2017 is shaping up with some exciting and exotic destinations both for work and pleasure. I'm excited and looking forward.