April 2009 Archives

Zoe Bakes ... The Ultimate Carrot Cake

Photo and Recipe Link Posted with Permission by:

www.zoebakes.com

I have always believed that in life, there are cooks and there are bakers.  I love to cook and I must admit, baking has always intimidated me.  So when I come across someone who is truly a master baker and creative artist... I admire that talent.  Zoe Francois is one to admire.  She has a simply wonderful blog www.zoebakes.com that is so friendly and informative with marvelous recipes that I was immediately transported to an alternate universe where I felt like I could be a master baker!  Zoe's new book, Artisan Bread in Five Minutes a Day has been getting rave reviews for wonderful homemade bread that is so easy to make "It almost bakes itself."

Carrot cake is one of my very favorite deserts.  I rarely find a recipe worthy of consideration as I am a true carrot cake snob.  In my quest for the ultimate carrot cake recipe, I happened across Zoe's website.  My search was over.  Ironically, I was very familiar with Zoe's website and wasn't that surprised the ultimate recipe would be shared by her.  She was thoughtful enough to allow me to link her recipe to my website.

This is just a sample of how remarkable her recipes are and I encourage you to visit her website to see her other beautiful and delicious creations.

And if you love cookbooks like I do.. please purchase her book through Amazon at this link

For the Ultimate Carrot Cake Recipe including a detailed step-by-step process and photos.... click here

MENDOCINO SLAW

This isn't a typical cole slaw recipe slathered in mayonnaise.  It's not just delicious... but it's a colorful and beautiful addition to your table.  The quantities are approximate and really vary depending upon the size of each item of produce.  Have fun with this recipe and experiment with the dressing.  This is one of those "a little bit of this and a little dab of that" recipes... Be sure to pair this with the Ahi Tuna Wonton Crisps.

Ingredients:

Recipes and photos reprinted with permission:

Sue Doeden’s All About Food Blog

http://www.areavoices.com/sdoeden/

In her own words, from All About Food Blog:

There are two things in my world that tell me spring is officially here. One, the call of the loons wake me from my morning slumber as they float on the river just outside my window. That just happened Wednesday morning. Two, the small juicy yellow-skinned mangoes are ready to purchase by the case at my favorite little Asian market in Fargo. Done. Spring is here.

This year the mangoes are from Mexico and are called Adolfo (Ataulfo). I've seen some that look similar that are called Champagne mangoes. All I know for sure is that these small mangoes are the sweetest and juiciest I've ever tasted.

If the mangoes you bring home from the store look like the ones pictured above, let them sit out at room temperatue until the skins get all wrinkled with a few little brown spots. Then you will know the mangoes are sweet and ready to eat.

I decided to prepare a savory mango soup for a Caribbean-themed dinner I was planning to attend. To add some coconut flavor to the finished soup, I tried to recreate a coconut custard I recently tasted.

While I was working in Minneapolis last week, I had the opportunity to have dinner at Heidi's, a cozy little restaurant near 50th and Penn. The food was fantastic. I was especially smitten by my entree. Sauteed halibut on a Haupia cake was that evening's special. The haupia cake was made of coconut custard that had been cut into a plank, coated with Panko and fried.

I wanted some of that coconut custard to top my hot mango soup.

I cooked up some custard using coconut milk, coconut cream and a little curry paste for some kick, thickening the mixture with cornstarch.

The mango soup is very easy to make, but the real key is to use the ripest, sweetest and juiciest mangoes you can get your hands on. I've had an opened container of tamarind paste/concentrate in my refrigerator for ages and am always trying to think of ways to use it up. It's very tart, so 1 teaspoon in this soup is just right. It balances so nicely with the sweet mangoes.

Top each bowl of hot soup with a small scoop of Coconut Cream Custard. Garnish with a curl of lime. Serve. And then, just listen to all those satisfied ooohs and aaaahs and sighs.

It's a little bit sweet, a little bit spicy.

At the Caribbean dinner it will be served just before Stuffed Pork Tenderloin with Black Bean Salsa and Curried Citrus Rice, all prepared by our host. I'll be sure to give you a report on the whole meal.

I plan to make the soup again while my favorite mangoes are still available and serve it with some spiced and grilled shrimp.

Coconut Cream Custard

• 1 1/2 cups water, divided
• 8 ounces cornstarch
• 1 (14-ounce) can coconut milk (not the Lite style)
• 1/2 cup sugar
• 1/2 of a 16-ounce can of Coco Casa Coconut Cream
• 1 teaspoon curry paste

Using a fork, mix cornstarch with 1 cup of water, stirring to dissolve cornstarch. Set aside.

In a medium saucepot, mix coconut milk, sugar and remining 1/2 cup of water. Bring to a boil over medium heat. Remove from heat. Pour cornstarch mixture into the hot liquid, stirring constantly with a fork or wire whisk. When mixture is quite smooth, return to heat and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in cream of coconut and curry paste. Set aside while preparing cooling dish.

Line a 9-inch square baking dish with parchment paper or waxed paper. Pour coconut custard into lined dish. Press a piece of waxed paper over the top of the custard so it is completely sealed. Chill in refrigerator until firm.

Custard can be made the day before and kept in the refrigerator until time to serve the soup.

Smooth and Savory Mango Soup with a Coconut Cream Dollop

• 5 medium-sized white onions, chopped
• 1/2 cup (1 stick) butter
• 6 very ripe Adolfo (Ataulfo) mangoes, peeled, seed removed, chopped
• 1 serrano pepper, seeded, minced
• 4 cups chicken broth
• 1 teaspoon tamarind paste
• 1 teaspoon coarse salt
• 1/2 teaspoon ground white pepper
• Lime zest for garnish, if desired

In a soup pot, melt butter. Saute chopped onions in butter until tender but not brown. Add chopped mangoes and minced serrano. Stir and cook for a couple of minutes. Add chicken broth. Bring soup to a simmer. Cover pot and simmer for about 30 minutes. Remove from heat. Stir in tamarind paste, salt and pepper.

Puree soup in blender in several small batches. I always cover the lid of the blender with my kitchen towel before I turn it on, just in case that hot soup spurts out of the top.

To serve, ladle hot soup into serving bowls. Place a small scoop of Coconut Cream Custard on each serving. Garnish with a curl of lime zest, if desired.

Burdock Root Salad with Scallions & Cilantro

Submitted by:

David Wells, Chef / Nutracoach

www.grandmadave.com

Ingredients:

1/2 cup seasoned rice vinegar

one thick Burdock root julienned (usually 4-5" long and 1" diameter

Peel skin off and julienne right into the vinegar to stop oxidation)

1/2 bunch Scallions thinly sliced on a bias

1 Tablespoons toatsed light and dark sesame seeds

1/2 bunch fresh cilantro chopped

Ingredients:

• 3 egg yolks (organic, natural raised)
• 5-6 Tablespoons butter (3/4 stick) per egg yolk
• juice of about 2 big fresh lemons, plus add some zest, pinch sugar (dont ask why, it just tastes better)
• salt to taste
• Few drops of Tabasco
• Few drops of Worcester Sauce

In a bowl or top of a double broiler over simmering water (do not allow it to boil just hot and simmering), whisk all until very light and frothy, then start whisking in melted butter  until it comes up very thick and creamy, add a small splash of cold water and keep whisking, adjust seasonings, add some fresh cracked pepper and keep warm in bain marie.  It is best to serve it immediately upon making the sauce.  The following video is helpful to see the technique.  Also you can see how you can use a bowl and pan to create a make-shift double broiler.

http://www.youtube.com/watch?v=aGw_gs8UaeI&feature=related

If the sauce "breaks" then just lightly blend with a hand held mixer.  Clarified butter isn't necessary unless you are making large quantities of the sauce.  However, if you would like to clarify the butter, see the tip below:

http://www.youtube.com/watch?v=e1Xq2yeMgd8

You may add fresh chopped parsley or tarragon to season.

Chocolate Granola Bars

Submitted by:

David Wells, Chef / Grandma Dave

www.grandmadave.com

I like to start with my favorite granola or make one yourself that is high in protein by adding lots of nuts and seeds (and or quinoa or amaranth flour sprouted) but no oil and sweetened with a lower glycemic sweetener such as brown rice syrup. My granola lends itself to the bar nicely with a few additions and this 10 minute preparation.

Wholearth Spice Organic Granola was created by David Wells, a professional chef with a nutritional vision! This granola is a blend of the finest quality organic delicious, nutritious ingredients, to bring you an absolute harmony of flavor, nutrition, and satisfaction.

Wholearth Spice all-natural granola combines seeds, nuts, grains, spices, and other wholesome ingredients that are rich in omega-3 fats (good fats) and heart healthy nutrients. There are absolutely NO REFINED SUGARS, NO ADDED OIL and NO ANIMAL PRODUCTS in this granola. Taste and feel the difference!

Ingredients: Organic Rolled oats, Organic Brown Rice Syrup, Organic Flax Seed, Organic Quinoa, Organic Raw Sunflower Seeds, Organic Dates, Organic Raisins (organic raisins, organic sunflower oil), Organic Pumpkin Seeds, Organic Cranberries (organic cranberries, organic evaporated cane juice, organic sunflower oil), Organic Molasses, Organic Almonds, Organic Orange Juice Concentrate, Organic Vanilla, Organic Ground Cinnamon, Organic Ground Allspice, Organic Ground Ginger, Organic Ground Nutmeg.

Click HERE to order Grandma Dave's Granola.  Amazon ships in quantities of 12 - 14 oz. bags.  The granola will also be available in Whole Foods on the west coast.

Chocolate Granola Bars:

• 3 pounds Grandma Dave's or your favorite granola
• 2 cups chocolate chips (dark chocolate with high % of cacao is best)
• 1.5 cups Lewis Labs Lecithin with Pineapple bromelain
• One jar Lundburgs Farms Brown rice syrup
• 2 T vanilla

In addition you will need one sheet pan and a piece of parchment.

Method:

in large mixing bowl mix granola, choc chips and 1 cup lecithin together well.

Heat rice syrup with vanilla to a simmer.

Combine and mix well before pressing into the parchment lined sheetpan.

Sprinkle liberally with the other half cup of lecithin.

Let cool for two hours in fridge.

Cut to desired size.

Quinoa Pilaf

Submitted by:

David Wells, Chef / Nutracoach

www.nutracoach.com

Here is a basic quinoa pilaff that i like to make as a base item and then add different variations depending on the crowd and venue.

I usually add at least 8 cups of chopped fresh and raw herbs and veggies to this base, veggies would depend on what i plan to serve with it etc. Adding a lot of fresh and raw veggies tomatoess, cucumbers, peppers,celery, carrot~whatever you like, even grilled and chopped one to accompany a grilled protein etc.

Quinoa Pilaf

Makes approx 4- 5 servings

Prep time: 30 minutes

cooking time: 15-20 min.

• 1 Tbs. olive oil
• 1 small carrot, peeled and diced
• 1 sticks celery, peeled and diced
• 1 Tbs. garlic, finely chopped
• 1 onion, diced
• 1 cup quinoa thoroughly rinsed.
• 2 cups H20 or seasoned vegetable stock
• Fresh herbs: basil, chives, oregano, parsley (optional)

In 4-quart sauce pot, saute garlic, onion for two minutes (med heat)

Add carrots and celery stirring for approx 5 minutes

Add quinoa, sauteeing slightly approx 3 minutes

Season with salt and pepper

Add water or stock and bring to a boil, immediately lower to a simmer

Give a final stir, and cover with tight fitting lid

Cook on low for 15 minutes.

Turn off and let stand for 10 minutes before serving

Quinoa Tabouli

Submitted by:

David Wells, Chef  - Grandma Dave

www.grandmadave.com

Some Nutritional Benefits

Excellent source of: iron, magnesium, selenium, potassium, phosphorous, zinc and other minerals. Good source of vitamin B complex and fiber. Quinoa is one of the two only grains that are complete protein.

Yield: 12 (1 cup) servings

Prep time: 40 minutes

Cooking time: 20 minutes

Ingredients

• 1 T olive oil
• 1 T garlic, finely chopped
• 1 sm. onion, diced
• 2 T Wholearth Spice blend of choice
• 2 cups quinoa, rinsed under cool water for 30 seconds
• 3 ½ cups vegetable broth or water
• 2 small cucumber, diced
• 4 small tomato, diced
• 2 bu. parsley, chopped
• 1 bu. mint, chopped
• 2 lemons, juiced
• Salt and pepper to taste

Method

Heat olive oil to smoking point.

Sauté onions and garlic until translucent.

Add rinsed quinoa and sauté until lightly coated with oil.

Add spice blend of choice.

Add vegetable broth or water and season with salt and pepper.

Bring quinoa up to boil, cover with tight fitting lid, turn down to simmer.

Cook for 15 minutes; remove from heat, let stand to cool for 30 minutes.

Add all other ingredients and let stand in refrigerator for 1 hour.

Plate and serve.

Safta (Grandma- in Hebrew!) Rima's quinoa salad:

get a big pot of water, add salt, bring to boil.

add 2 cups quinoa, and let boil for 4 mins.

strain and rinse the quinoa briefly w cold water.

take 2 cups water, bring to boil with a nice fat splash of extra virgin oilve oil, add the blanched quinoa, reduce heat to low, cover, and cook until water is absorbed, it's about 6 mins i think.. leave covered for another 6 mins, then dump into a very big bowl and fluff up w a fork. 

let cool, but not in the refrigerator!

in a separate bowl, mix:

• fresh lemon juice plus zest
• sea salt
• small amount crushed fresh garlic
• fresh black pepper
• some honey
• a spoonful or to taste, chipotle chile adobo sauce (the liquid of the chipotles which is in the tins)
• thin sliced green onions (white and light green parts only)

add this to the cooled quinoa, add a lot of olive oil, adjust seasonings to taste.

Just before serving add:

• a whole lot of toasted, coarsely crushed pecans
• a lot of fresh chopped parsley
• halved fresh cherry tomatoes

ENJOY!! ps. this is really good under grilled fish/chix. as well...

Vietnamese Spring Rolls with Peanut Sauce

Submitted by:

David Wells, Chef Grandma Dave

www.grandmadave.com

Some Nutritional Benefits:

Wide variety of fresh vegetables are a substantial source of digestive enzymes and contain all essential vitamins, particularly vitamins A, B, and C, and also rich in minerals. Full of cleansing and tonifying properties essential for healthy nerve and digestive function. High in fiber, complex carbohydrates, and glutamic acid, which may boost immune function.

• Spring roll wrappers (rice) 8, medium
• Carrots 2, medium
• Snow peas 12
• Bell pepper red and yellow 1 of each
• Scallions 1 bunch
• Diakon radish 4” chunk
• Cucumber ½ each (English)
• Cabbage ¼ head
• Leek (blanched) 1
• Shiitake mushrooms 8 each (poached or sauteed)
• Cilantro (chopped) ½ bunch
• Mint (chopped) ½ bunch
• Basil (chopped) ½ bunch
• Furiake shake ¼ jar(can be purchased at Asian market)
• Sesame seeds

Note: The amount and proportion of ingredients will vary according to personal preference and desired quantity.

Julienne all vegetables, chop all herbs.

Blanch leeks and sautee or poach mushrooms.

Moisten rice paper rolls in between paper towels or with spray bottle let sit for five minutes.

Uniformly place vegetables into the center of each roll.

Top with herbs, scallions, shake and sesame seeds.

Gently roll the rice paper, if needed, seal the ends with a small amount of water.

Cut in half, on a bias, and cover with damp paper towel until ready to eat.

Peanut Dipping Sauce Yields: 1 1/2 cups

• 1 Tb. sesame oil (light)
• 1 cup organic peanut butter
• 2 Tb. ginger root- chopped
• 1 Tb. garlic- chopped
• 1 Tb. lemon grass- chopped
• 2 Tb. scallions- chopped
• 1 Tb. sesame seeds- toasted
• ½ bu. cilantro, chopped
• 2 Tb. rice vinegar
• 2 Tb. agave nectar
• Water to adjust consistency

Sautee ginger, garlic, lemon grass, and scallions in sesame oil.

Put all other ingredients into food processor and pulse.

Add water to adjust consistency.

 

• 5 slices center cut bacon, chopped
• 1 yellow onion, chopped
• 5 garlic cloves, minced
• 1 jalapeno, chopped
• 1 pound, pinto or small white beans (soak overnight)
• 6 cups water
• 1/4 cup Irish Whiskey
• 1 cup BBQ sauce
• 1/2 cup, dark brown sugar
• 2 tbsp spicy brown mustard
• 2 tbsp adobe sauce from canned chipotles
• 2 tbsp smoked Tabasco sauce
• 2 tbsp good quality molasses
• splash of Guinness (optional)
• 2 tsp salt
• pepper

Wash, sort and soak beans overnight.

Preheat a Dutch oven on the stove top... brown bacon until crisp.  Add onions and jalapeno and saute until soft (about 5 minutes.)  Add garlic and saute for 1 minute.   Add beans and water and whiskey and cook covered on low/medium heat until beans are soft.  This should take about one hour.

Add your favorite BBQ sauce (homemade or purchased - I used a locally made BBQ sauce from The Rib House in Boulder - www.theribhouse.com).  Also add brown sugar, mustard, Tabasco and adobo sauce, salt and pepper, stir well.  Simmer uncovered for about another hour until sauce thickens and beans are more cooked.

I was smoking a pork shoulder in my Big Green Egg.  It had been smoking at 250 for about 2 hours when I transfered the beans to the pan I was using for the pork shoulder.  I then covered the beans with foil and punctured the foil to allow the smoke from the applewood chips I was using on the charcoal to flavor the beans.  I placed the v-rack with the shoulder over the beans and cut more holes in the foil so that the shoulder would baste the beans while smoking.  Make sure that the shoulder has been cooking long enough that the juices are just starting to run clear before adding beans.  The beans smoked like this for another 2 hours.  Check on the beans every once and awhile to make sure they aren't getting dry or burning on the bottom.  If you are concerned about this - after an hour of smoking, you can transfer them back into the Dutch oven (add ice to top) and finish (covered) in the oven at 350... After an hour, I added a little bit of Guinness Draught to the beans to make sure they had enough moisture.  Also feel free to add more spice or BBQ sauce... season to taste!

Vegetable-Leek Beef Barley Soup

Today is April 18th and it snowed 3 feet at our home yesterday.  It's cold and has been either raining or snowing most of the day.  A hearty soup was in order for this Spring storm. My husband loves beef and barley soup, so I made this today and it turned out quite well!  Enjoy...

• 3.5 lbs boneless chuck roast, trimmed of fat and cubed 1/2 inch 
• 2 tbsp olive oil
• Pat of butter
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 leek, chopped
• 1 yellow onion, chopped
• 2 cups, crimini mushrooms, sliced (optional)
• 1 red potato (optional, more if you love potatoes) cubed 1/2 inch
• 5 garlic cloves, minced
• 3/4 cup - dry red wine
• 1 28 oz can - diced organic tomatoes
• 3/4 cup  pearled barley
• 4 cups organic chicken broth
• 4 cups organic beef broth
• 2 tbsp fresh chopped thyme
• 1 bay leaf
• 1 teaspoon Ancho chile powder
• salt and pepper
• 1/4 cup fresh chopped flat leaf parsley

Heat large skillet on stovetop.  Pat beef cubes very dry (they will brown easier if dry on a pre-heated skillet)  Once skillet is hot, add olive oil (should be shimmering and lightly smoking)  Add beef and brown quickly on all sides.  Brown in two batches so that beef isn't crowded during browning - add more olive oil if needed.  Place browned beef in slow-cooker.  

Add butter to same skillet.  The skillet should have remnants and browned bits from browning the beef.  Add onions, carrots, celery and leeks.  Saute until soft (about 7-8 minutes) Add garlic and saute for 1 minute.  Add red wine.  Scrap up all browned bits from bottom of skillet.  Pour sauteed vegetables in slow cooker with beef.  If  adding mushrooms, use the same pan to saute' mushrooms until soft and juices are rendered (about 10 minutes) then add to slow cooker.

Add tomatoes (with juices), pearled barley, thyme, broths and bay leaf to slow cooker.  Set to cook for 7-8 hours on low.  Cook until beef is very tender.  Add chopped parsley 20 minutes before serving.

Coconut Cream Banana Mango Muffins

Recipe and photos reprinted with permission:

Sue Doeden's All About Food Blog

http://www.areavoices.com/sdoeden/

One of the best things about blogging is meeting other talented bloggers through social networking sites.  There are some terrific blogs out there and the more we can acknowledge great recipes and creativity by re-posting, the more we will support visiting traffic to blogs.  Sue Doeden's blog "All About Food" is a fun and personable website.  This recipe looked so good, I had to repost it.  Please visit her site for more mouth-watering recipes!

In her own words:

My favorite banana muffins in the whole world have always been the ones my dad called his own. I don't remember a time that he ever made them, but still, he called the moist muffins his banana muffins.

With pride in his voice, he would tell us the same story each time we ate the muffins. He was just a young boy when he invented the recipe in his mom's kitchen. He mixed them up and baked them himself. Apparently, though, when he got married, he passed the banana muffin-making over to his wife. And so, for years, my mom made my dad's banana muffins. My brother and I, along with my dad, would eat the muffins up in no time. They were delicious.

I'm not so sure my dad would approve of me playing around with his recipe. I'm in the midst of mango madness. I couldn't stop myself from stirring some chunks of fresh mango into my dad's banana muffins. Since I had half a can of cream of coconut in my refrigerator, leftover from the coconut cream custard I made for the mango soup (see previous post), I decided to stir some of that into the batter, too.

The new version of my dad's banana muffins took on a tropical flair. They are still moist and full of great flavor. I've discovered the blacker the bananas look, the more pronounced the banana flavor will be in the baked muffins. When the last of a bunch of bananas starts to look too dark to eat, I put them in a zip-top freezer bag and pop them into the freezer. When I'm ready to start making muffins, I take them out of the freezer and let them thaw a little bit. I cut off the top end of each banana and squeeze the mushy banana right into the mixing bowl. Easy.

Next time I make the muffins with cream of coconut, I will stir in some chopped macadamia nuts and maybe some shredded coconut.

If you don't have cream of coconut on hand, you can leave it out and increase the sugar from 1/2 cup to 1 cup.

Be sure the mango you use is ripe, juicy and sweet.

And remember -- they're my dad's banana muffins (with a tropical twist). I'm pretty sure he'd like them.

My Dad's Banana Muffins (with a tropical twist) or

Coconut Cream Banana Mango Muffins

• 1/2 cup butter (1 stick), room temperature
• 1/2 cup sugar
• 1/2 cup cream of coconut (such as Coco Casa)
• 2 eggs
• 2 large ripe bananas, mashed
• 1 teaspoon vanilla
• 1/4 teaspoon fresh lime juice
• 1 cup vanilla yogurt or sour cream
• 1 teaspoon baking soda
• 2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 ripe mango, chopped (1 cup)
• Turbinado sugar or sparkling sugar for sprinkling on muffin tops

Preheat oven to 400 degrees. Coat muffin tins with non-stick cooking spray.

In small bowl, combine yogurt or sour cream and baking soda. Mix well and set aside.

In mixing bowl, cream butter until smooth. Add sugar and beat until incorporated. Add cream of coconut and blend. Add eggs, mashed bananas, vanilla, lime juice, and yogurt and baking soda. Mix well. Sift flour, baking powder and salt together.  Stir just until all the dry ingredients have disappeared into the batter. Stir in mangoes.

Spoon batter into prepared muffin tins to 3/4 full. Sprinkle the top of each muffin with some turbinado sugar or sparkling sugar. Bake in preheated 400-degree oven for 15 to 20 minutes. Remove from muffin tins and cool on wire rack.

These muffins freeze well.