In my home town of Mendocino, there is a well-known restaurant called Cafe Beaujolais.  For years, the owner and chef, Margaret Fox turned out some of the most wonderful dishes on the coast.  During that time she and John Bear authored two special cookbooks based upon the menu at Cafe Beaujolais.  Both books are terrific, but I really enjoy Morning Food because it brings back memories of her legendary breakfasts at the Cafe.  

Although Margaret has sinced moved on from Cafe Beaujolais... the restaurant is still in operation and continues to receive rave reviews.

Visit Margaret's Website for a Personalized Copy of Morning Food

makes 1 8-inch square pan

Ingredients

Step 1:  Soak the porcini in hot water to cover for about 30 minutes.  Drain, reserving the liquid, and chop the mushrooms fine.  Strain the liquid through a coffee filter or several layers of cheesecloth to remove any grit.  Reserve 1/2 cup.

Step 2: Beat together the eggs, half-and-half, porcini liquid, salt and pepper until well blended.  Adjust for seasoning.  Place bread cubes in a large bowl and pour the egg mixture over it.  Stir and let sit for 30 minutes.... stir occasionally.

Step 3: r Place half the bread cubes on the bottom of a lightly buttered 8-inch square pan.  Layer over this all the basil and dill, all of the artichoke hearts, half the prosciutto, half the porcini, half the fontina, and half the goat cheese.  Cover with the other half of the bread cubes, and layer on the remaining ingredients in the same sequence.  Sprinkle with the grated Parmigiano-Reggiano cheese and pour any remaining custard over the top.

Step 4: Bake at 350 degrees for 1 hour, uncovered.  If the top starts to brown too much - cover with foil.  Let rest about 10 minutes before serving.

• 2 cups all purpose flour
• 1 stick chilled unsalted butter, cut in chunks
• ¼ cup chilled duck fat
• 1 teaspoon granulated sugar
• 1 egg

In the bowl of a food processor, combine flour, butter, duck fat, sugar until crumbly.  Beat egg in a small bowl and, with processor running, add in a slow stream until dough comes together.  Add ice cold water, if needed, to bring dough together, depending on flour hydration.  Wrap pastry and chill until firm (crust is very tender due to the low melting point of the duck fat).

Filling:

• 2 pounds boneless, skinless chicken thigh meat (free range is most flavorful)
• 2 cups chicken broth (homemade preferred)
• Shiitake mushroom trimmings or stems
• Duck fat
• Olive oil
• ½ pound fresh chanterelles or other mushrooms, sliced thick
• 10-12 cipolline onions or pearl onions, peeled
• 10-12 fingerling potatoes, or cut up Yukon gold potatoes
• 3 carrots, peeled and sliced
• 3 sticks celery, sliced
• 1 cup fava beans (cooked and peeled), can substitute fresh or frozen peas
• Salt and pepper to taste
• ½ cup all purpose flour
• 1 stick unsalted butter
• 1 cup heavy cream or whole milk
• 1 teaspoon fresh thyme leaves
• 2 tablespoons brandy or sherry
• ½ cup chopped Italian parsley
• White truffle oil

Place chicken, mushrooms/stems and broth in a large saucepan over medium heat.  Cover, bring to a boil, and simmer 5 minutes or until chicken has cooked through.  Let chicken cool in broth, remove.  Strain broth, discarding mushrooms and chill.

Preheat oven to 400F.  Melt 2-4 tablespoons duck fat and toss with potatoes and onions.  Roast in oven until lightly caramelized and softened.  Heat olive oil in a sauté pan and sauté celery and carrots until tender, about 5 minutes, season to taste with salt and pepper.  Heat olive oil in clean sauté pan over medium high heat and sear mushrooms until golden and fragrant.  Deglaze the pan with a dash of brandy or sherry, adding salt and pepper to taste.

Shred chicken into bite sized pieces and combine in a bowl with vegetables, tossing gently to combine, set aside.

Make a roux with butter and flour, stirring constantly and cooking until golden and aromatic (like biscuits).  Whisk in cream and reserved chicken broth, along with any accumulated juices from the chicken.  Add thyme and remaining brandy or sherry and simmer until thickened.  Season to taste with salt and pepper and cool slightly.  Pour sauce over chicken and vegetable mixture, tossing gently to combine.  Add fava beans (or peas) and parsley, stirring again gently.  Mixture can be chilled and held up to two days at this point.

Divide dough into four balls, rolling each one out to a circle slightly larger than the rim of your ramekins (I use 14oz).  Divide the filling between the four ramekins (oil each one lightly with olive oil or pan spray).  Drizzle a little truffle oil over the filling in each ramekin.  Carefully place a top crust on each pot pie and crimp around the inside edge of the ramekins.  Chill until crust is firm again, and then cut the vent.  Brush crust with egg wash and bake in a 400F oven until crust is golden and filling bubbles out of the vent hole.  Serve hot.

Steamed Shellfish with Bacon-Brandy-Cream, Tomatoes & Basil

Recipe and photos by
The Albion River Inn
Mendocino Coast, California

www.albionriverinn.com

Yield:  Serves 4

Ingredients:

• 1 oz. olive oil
  
• 4 strips bacon, diced
• 20 black mussels
• 20 clams
• 1 oz. brandy
• 1 Tbsp. garlic, minced
• 1 Tbsp. shallots, minced
• 1 medium tomato, small dice
• 3 oz. heavy cream
• 4 large fresh basil leaves, chiffonade (cut into long thin strips)
• 4 oz. rock shrimp   

Method:

In a large sauté pan heat olive oil until hot. Add the diced bacon and cook until crisp.

Add cleaned mussels, clams, brandy, garlic, shallots, tomatoes & cream to the pan. Toss lightly & cover. Cook until shellfish open, approximately 3 – 5 minutes.  Don't overcook!!

Add rock shrimp and the basil, and cook for 2 more minutes. Ladle into bowls to serve, garnish with fresh basil or parsley.

This dish can be served as is, with fresh bread, or it can be served on top of cooked pasta.

Butternut Squash–Apple Cake with Ginger Streusel

Recipe and photo reprinted with permission by Viviane Banquet Farre

www.foodandstyle.wordpress.com

This is really a remarkable recipe.  .  . exceptional ingredients and inventive concept.  If you haven't used turbinado sugar in place of regular brown sugar - please try it.  Most "brown" sugar is really just a form of processed white sugar... Turbinado has a much deeper flavor and is much healthier to use than traditional brown....And yes, it is more expensive than brown which is usually the case when you opt for the best ingredients.

But... rather than hearing my thoughts on this . . . I think it's appropriate to share Viviane's in her own words.  I am so happy to have discovered her website and blog and hope you visit her site often!

In her own words:

Ever since I was a little girl, I loved baking cakes. In fact, my very first cooking memory was of baking my very own birthday cake — for my sixth birthday! (Of course my grandmother helped a bit…) Nowadays, I do not bake as often as I would like. The busy-ness of my life and my orientation towards lighter foods have sometimes interfered with this deep and fundamental pleasure of baking.

With this recipe I decided to reconnect with the pure satisfaction of baking a beautiful old-fashioned cake — but with a modern twist. So I created a butternut squash and apple teacake with a surprising but delicious candied-ginger and pine-nut streusel.

Made without butter or too much sugar, this cake is light and moist without being rich. I always use organic, free-range eggs because I find them more delicious and also healthier than their conventional counterparts. In summertime, I buy my eggs at the Piermont Farmers’ Market, always marveling at the bright golden hue of their yokes. In the winter months, I rely on our local health-food stores for a good organic brand.

Likewise, I use organic turbinado sugar for most of my desserts. This unrefined, pure cane sugar has a subtle molasses flavor and some nutritional benefits, as it retains all the natural minerals (phosphorus, calcium, magnesium, potassium and iron) and vitamins present in sugarcane juice. Finally, the Australian crystallized (or candied) ginger used in the streusel is truly mouthwatering. Harvested when its roots are young and tender, the ginger is fiber-free and mild in flavor, adding a tangy and modern twist to this scrumptious cake.

Not only was I delighted with my new teacake, I was able to indulge in it without guilt. Nice to know one doesn’t necessarily have to choose between the poetry of baking and the prose of nutrition. Doesn’t that make the pleasure of baking infinitely more satisfying…?

Butternut Squash–Apple Cake with Ginger Streusel

makes 1 cake (8 servings)

For the streusel
2 oz Australian crystallized ginger cubes (about 1/3 cup)
3 tablespoons turbinado sugar
1/2 cup pine nuts

For the cake
1 3/4 cup unbleached white flour
2/3 cup turbinado sugar
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup sunflower oil
3 large organic eggs
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest (use microplane grater)
1 cup butternut squash purée (see cook’s note)
1 medium McIntosh apple – peeled, cored and cut in 1/4” pieces
1 cup organic Hunza golden raisins

1–9” non-stick round cake pan – buttered

Preheat oven to 350°F
Step 1: In the bowl of a food processor, place the ginger, sugar and pine nuts. Pulse several times until all ingredients are finely chopped. Transfer to a bowl and set aside.

Step 2: In a large bowl combine the flour, sugar, baking powder and salt. Stir well and set aside.

Step 3: In a medium bowl whisk the oil, eggs, vanilla extract, orange zest and butternut-squash purée until well blended.

Step 4: Stir the apple pieces and raisins into the flour mixture until well blended. Add the squash mixture to the dry ingredients and, using a wooden spoon, mix until just moistened.
Spoon batter into the prepared cake pan. Sprinkle with the streusel topping. Bake for 45 to 50 minutes until golden and toothpick inserted in center comes out clean. Remove from oven and let cool for 10 minutes before unmolding. Serve at room temperature.

Cook’s note: To make fresh butternut-squash purée, cut squash in half lengthwise and remove seeds. Place cut side down in a large baking dish with spring water (1/4” up the sides of the squash). Bake at 400ºF for 45 to 60 minutes until very tender. Let cool, scoop out the flesh and purée in a food processor. The purée can be refrigerated for up to 3 days or frozen for up to 1 month.

Vegetarians and artichoke lovers will love every bite of this delicious and creamy creation by Viviane Banquet Farre of www.foodandstyle.com.  Once again, she manages to combine many of my favorite ingredients in this recipe. 

Just thinking about this recipe immediately transported me to some of my favorite childhood food memories.  Artichoke soup at Duarte's in Pescadero . . .  dipping artichoke leaves in butter . . . grilled baby artichokes on the beach.... mmmm. Growing up in California, I was lucky to have access to fresh artichokes straight from the fields.  I think I could eat them every day.  I'm thrilled to add this risotto to my artichoke recipe arsenal. 

Enjoy this video of Viviane as she walks you through this recipe, step-by-step.  And please, visit her website often to see what she's making next . . .

Artichoke Risotto with Lemon-Herb Pesto - The Recipe:

serves 4

For the Pesto
1 small bunch fresh basil (about 2oz) – leaves removed from stems
6 springs fresh Italian parsley – stems removed
1 large garlic clove – skinned and left whole
1 teaspoon finely grated lemon zest (use microplane grater)
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt

For the Risotto
1 lemon – juiced
3 large artichokes
3 1/2 cups spring water
3 cups vegetable broth in cartons or homemade vegetable stock
1/4 cup extra virgin olive oil
1 medium red onion – skinned, quartered and finely sliced
2 large garlic cloves – skinned and finely chopped
1 cup dry white wine
1 cup Carnaroli, Vialone or Arborio rice
1/2 teaspoon sea salt
freshly ground black pepper to taste
1 tablespoon cold, unsalted butter
1/3 cup freshly grated Reggiano Parmesan

extra virgin olive oil for drizzling
chive tips as garnish

Step 1: For the pesto – place the basil leaves, Italian parsley, garlic, lemon zest, olive oil and salt in the bowl of a food processor. Process at high speed until it forms a paste, scraping down the sides of the bowl with a rubber spatula, once or twice. Transfer to a bowl, cover and refrigerate until ready to use.

Step 2: For the artichokes – fill a medium bowl with cold water and add the lemon juice. Trim the artichokes by bending back the outer leaves until they snap off close to the base. Repeat until all the green leaves are gone, leaving the tender yellow-green inner leaves attached to the heart. Cut 2″ of the tops so that only the yellow part of the leaves are left. Cut the stalk at the base of the artichoke. Using a vegetable hand-peeler, peel any green part around the heart. Keep dipping the artichokes in the lemon-water bath as you work to prevent them from browning. Quarter the artichokes, remove the chokes and then cut in 1/4″ slices. Place in the lemon-water bath. Peel the stalks with the vegetable hand-peeler to remove all green parts. Cut in half lengthwise, then cut in 1/4″ slices and place the in the lemon-water bath. Set aside until ready to use.

Step 3: For the broth – place the spring water and vegetable broth in a medium saucepan and bring to a boil. Once boiling, turn off the heat and keep on the stove near the risotto pan.

Step 4: For the risotto – heat a wide heavy-bottomed sauté pan over high heat. Add the olive oil and red onion, stir well and sauté for 3 minutes until wilted. Drain the artichoke slices, shake any excess water and add them to the pan. Sauté for 3 to 4 minutes until the artichokes are golden, stirring only occasionally. Add the garlic and white wine and continue sautéing until the wine has reduced to a syrupy sauce, about 2 to 3 minutes. Add the rice, salt and pepper and sauté for 1 minute until the rice becomes translucent at the edges, stirring constantly.
Cook’s note: If you are making this recipe ahead of time, take the pan off the heat at this time until ready to continue the risotto. When you are ready to proceed, reheat the risotto at medium heat and proceed as below.

Step 5: Reduce heat to medium to medium-high. Add a scoop of the broth to the rice using a ladle and simmer, stirring constantly until all the liquid has been absorbed. You may have to adjust the heat from time to time so that the risotto is always at a good simmer, but doesn’t stick to the pot. Add another ladle of broth and continue stirring, repeating the process until the rice is creamy but still al dente. This will take about 20 minutes.
Cook’s note: You can use 5 to 6 cups of liquid depending on the rice you use, and whether you like a drier risotto. The more liquid you use, the wetter your risotto will be.

Step 6: Add the butter and parmesan and stir continuously to make the consistency of the risotto softer and creamier. As soon as the butter is melted, turn off the heat and stir in the pesto.

Step 7: Spoon the risotto into pasta bowls. Drizzle with a little olive oil. Garnish with chive tips and serve immediately.

Zoe's Ice Cream Cake

The title of this post should say "Mouthwatering Triple Layer Brownie Ice Cream Cake" Three layers of ice cream (flavors of your choosing), homemade brownie from scratch creates the supporting layers of this cake.  Enough said.  Simply delicious.  Zoe Francois from www.zoebakes.com does it again with a remarkable yet simple recipe that will leave the reader salivating. . . at least her posts always leave me salivating!

Zoe is known for her famous breads and is the author of Artisan Bread in Five Minutes a Day and has just completed her second book about healthy breads which will be in stores soon.  But as a pastry chef and former employee of Ben & Jerry's, it's my belief that her next book needs to be all about decadent desserts!

For step-by-step instructions on how to make this wonderful recipe, please click here

Visit www.zoebakes.com and you'll also find recipes for homemade ice cream and other decadent desserts.  Bookmark it . . . I hear she's in a baking mood these days and I'm sure more sinful posts are in the works!

Recipe by Chef Lanvert

Rue Saint Jacques Restaurant • San Francisco • California

www.sfbistro.com

If you're looking for a special dining experience on your next visit to San Francisco, look no further than Rue Saint Jacques.  Considered by many to be the best French restaurant in San Francisco, this small French bistro will make you feel like you've been transported to France.

Chef Eric Lanvert, Chef de cuisine and owner has also cooked for such famed restaurants as Rue Saint Jacques in Paris, the Savoy in London and Cote Sud in San Francisco.  The atmosphere is modern yet cozy . . . and the menu is a highly sophisticated and expansive one offering French cuisine with just a touch of California flair.

I'm honored that Chef Lanvert allowed us to post this delicate yet easy to prepare recipe.

Ingredients:

• about 1.5 LB of fresh Asparagus
• 6 cups of water
• 200 gm of butter (7/8 of a cup)
• salt & pepper
• truffle oil (either white or black)
• meat from 1 large crab
• some blanched asparagus stems

Boil the asparagus in the water with the salt and pepper.  Bring to a boil and cook until tender, but without discoloring.  Add the butter and blend.  Sieve through a Chinois and adjust seasoning.

Serve hot in a boil where you predispose some crab meat.  Drizzle with truffle oil and top with some of the asparagus stems.

"Lemongrass Tea" Soup with Chicken Dumplings, Mango, and Glass Noodles

Exclusive Recipe by Chef Rima Olvera of "Duet"

www.rimaolvera.com

Follow Rima's travels and updates on her blog . . . www.rimaolvera.com/blog

I'm so fortunate to know so many talented chefs.  But, when it comes to truly unique recipes that combine the ultimate ingredients with flavor and beauty, Chef Rima Olvera is the master.  She is considered a celebrity in many countries and has just launched an inventive new television show in Europe and Asia called "Duet."  The premise is compelling.  Rima travels around the world meeting some of the finest chefs from the countries she visits.  She immerses herself in their culture and she teams up with the world's top chefs to prepare wonderful dishes together.  Although the show is airing around the world, it is in English and many US fans are hopeful that one of our food networks will pick it up.... yes, Food Network... that was a hint.

Rima has graciously decided to share her recipes with us.  This is a tremendous honor as her creations are one of a kind.  Like many master chefs, these quantities should be thought of as guidelines, not exact measurements.  As I always say.... think of this as a template and make the recipe your own as you prepare it.  Thank you Rima for sharing this and we are already excited to see what else you may have in store for us next!

Ingredients for chicken dumplings: serves 4

• 1 pound ground fresh chicken breast meat
• 1 fresh garlic clove- crushed
• 1 tb. grated fresh ginger
• ½ bunch green onions, sliced
• 2 cloves fresh garlic, grated
• ½ tsp. Sesame oil
• 2 Tb. soy sauce
• 2 Tb. sugar
• 2+ tsp. Salt
• 1 egg white
• 1 pinch crushed red chiles

Ingredients for lemongrass tea soup:

• 6 cups chicken stock
• 4  fresh lemongrass stalks- bruised with a rolling pin or bottle
• ½ cup Mirin (sweet sake, available at Asian markets) or to taste
• ¼ cup rice vinegar
• 2 stalks celery- sliced
• 1 star anise
• ½ yellow onion- sliced
• 1 tb. grated fresh ginger
• salt to taste

Ingredients for garnishing soup:

• ½ package glass noodles,(bean thread noodles) soaked til clear, then drained
• 1 fresh mango, cut in small cubes
• 1 big handful fresh basil leaves (generous amount per bowl)
• 1 big handful fresh cilantro leaves(" ")
• 1 big handful beansprouts- per bowl
• 1  bunch green onions, thinly sliced- white and light green parts only- generous spoonful per bowl
• limes or lemons, cut in halves- squeeze and drop a half into each bowl.
• Fresh sliced green jalapenos or bird chiles- to taste

to assemble:

process chicken dumpling ingredients in food processor to smooth.

In large soup pot, add all soup ingredients, simmer on low heat for 30 minutes, let sit for few minutes, then strain.

Bring strained stock back to boil, drop small  walnut-size balls of the chicken dumpling mixture into the boiling stock, cook the balls for about 4 minutes or until cooked through.

Divide the glass noodles into 4 big bowls, divide the chicken balls into the bowls, pour the hot broth over the noodles, add mango cubes, fresh herbs, and lemon half and serve immediately.

NOTES:

The soup broth can be made 2 days in advance, and the chicken dumplings can also be made in advance and cooked in some regular chicken soup, then taken out and kept in a covered container in the fridge and then re-heated before serving in the lemongrass soup as noted in recipe.

Photo and Recipe Reprinted with Permission by Chef David Lawrence

www.chefdavidlawrence.com

Check out his book on Amazon.com:

Follow his blog at www.forkingdelicious.blogspot.com

This recipe is from David's good friend Susan Cox of Dana Point, California.

Serves 6

FOR THE FILLING

• 6 cups peaches, peeled and sliced (about 2.5 lbs)
• ¼ cup granulated sugar
• ¼ cup light brown sugar, lightly packed
• 3 tablespoons all-purpose flour
• 1 tablespoon freshly squeezed lime juice

FOR THE TOPPING

• ¾ cup all-purpose flour
• 1/3 cup light brown sugar, lightly packed
• ¼ teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cut into pieces
• ¾ cup English toffee bits (like Skor or Heath)½ cup pecans, toasted and coarsely chopped

Preheat the oven to 350 degrees.

Place six 1¼ cup ramekins on a baking sheet lined with parchment paper; set aside.

Meanwhile, immerse the peaches in boiling water for 30 seconds, then place them in a bowl of ice water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the sugar, brown sugar, flour and lime juice and blend well. Divide filling evenly among ramekins.

To make the topping, whisk flour, brown sugar and salt in bowl to blend. Using fingertips rub in butter until mixture hold together in clumps. Stir in toffee and pecans; sprinkle over filling.

Bake Crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream if desired.

Zoe's Red Velvet Birthday Cake

Photo and Recipe Link Posted with Permission by:

Once again, Zoe from www.zoebakes.com is a mind reader.  A few months ago she did it with the Ultimate Carrot Cake Recipe... and now it's birthday cake.  Just yesterday I was discussing cakes with a friend and it made me wonder where I could find unique birthday recipes.  Suddenly.... there it was.... right on my Facebook page.  Zoe posted a link to her beautiful Red Velvet Birthday cake recipe which included a stunning basket-weave frosting.

If you haven't booked marked her blog at www.zoebakes.com please do it.  She takes the time to break down each recipe's method in thoughtful detail and mouth-watering step-by-step photos worthy of a coffee table book.

For Zoe's Red Velvet Birthday Cake Recipe..... Click Here

Fried Squash Blossoms

by Oui Cook Chef Rocco Hanson

www.OuiCook.com

Rocco and Aimee Hanson own a wonderful and inventive culinary company called Oui Cook in Mendocino, California. Describing them as caterers or even as chefs just does not do them justice.  What they really do is create an ambiance for your event or private dinner that includes wonderfully prepared food.  I have first hand experience with Oui Cook.  Over the last few years, my family has insisted on Rocco and Aimee for any of our private parties.

This year, they prepared all of the food for our July 4th party.  Coming from a long line of culinary control freaks, I appreciate Rocco's creative flexibility if we have ideas for the menu.  We asked him to make some of our favorites as well as his specialties.  One of the most popular items that day was Rocco's fried squash blossoms.  He has been making these for years and they are consumed faster than anything.

When squash blossoms are available, please try this recipe.  We opted to add bacon to this filling recipe and served with a tomato coulis.  There are many other variations you can make.

Ingredients:

• Zucchini squash blossoms

Blossom Filling:

• 2 cups Ricotta
• 1 cup high quality Parmesan
• 1 egg
• salt / pepper
• 1 cup sweet white corn kernels

Batter:

• 1.5 cup flour
• 3/4 cup sparking mineral water

Tomato Coulis.

In a blender . . .

• 10  tomatoes peeled and seeded
• 2T  red wine vineagar
• 2T sugar
• 1T black pepper
• 1C good tomato juice ( for color )
• 3/4C good olive oil (slowly added )
• 1/2C Chives
• 1/2C Basil

Method:

Remove pistol from blossom

Cut stem to the desired length.

Cook corn in salted water and remove kernels from the cob

Mix Ricotta, egg, Parmesan cheese, and corn.  Using a piping bag, pipe the filling into each squash blossom (This step may be done a day in advance)

In a separate bowl, mix flour and mineral water and rest for ½ hour. You need to adjust consistency to how thick or thin you want the batter. I keep it really thin so that the focus is on the squash blossom.  Dip each blossom into the batter.  The batter will hold, just do not bunch blossoms up together.... Coat well, let some fall off.  Don't make it too wet!

Heat olive oil – not to smoking point – and cook until golden. You may shallow fry or deep fry.You may also roast it in an oven with no batter or oil.  Place on platter and spoon tomato coulis over blossom.

www.OuiCook.com • Rocco Hanson • Fan Us: Facebook.com/Oui-Cook

photos by John Birchard - www.birchardphoto.com

This year I had a very large July 4th party.  It was held outside and the menu consisted of appetizers.  We served these plums with a few modifications.  The rosemary sprigs were made longer so that people could hold them while standing and visiting.  St. Andre cheese is one of my personal favorites so we opted to use that instead of Gorgonzola.  It's a recipe you can make your own based upon your favorite ingredients and your guests will be impressed by the interesting flavor and beauty.

Serves 8

Ingredients:

• 2 purple or black plums, pitted and sliced into eighths
• Extra-virgin olive oil, for brushing plums
• 8 teaspoons Gorgonzola cheese, crumbled or sliced (I used St. Andre... Stilton would be nice too)
• 8 slices prosciutto
• 16 small sprigs fresh rosemary

Method:

Preheat a grill pan or outdoor grill over high heat.

Lightly brush the plum slices with the oil and place on the hot grill, being careful to keep them from falling through the grate.

Turn once to get grill marks on each cut side of the fruit.

Remove and cool slightly.

Place 1/2 teaspoon Gorgonzola on each slice of plum.   I will also try this with other cheeses, perhaps St. Andre?

Cut each slice of prosciutto in half lengthwise.

Wrap the prosciutto around each plum slice and skewer with a sprig of rosemary to secure.

Check out his book on Amazon.com:

Follow his blog at www.forkingdelicious.blogspot.com

Tagliatelle With Carmelized Onions, Applewood Smoked Bacon and Cremini Mushrooms

Ingredients:

• Sea salt
• Extra virgin olive oil
• 1/4 pound good quality applesmoked bacon, cut into thin slices
• 2 small sweet onions, peeled and halved or quartered (depending upon size)
• 1 pound cremini mushrooms, sliced
• 4 garlic cloves, peeled and smashed
• Needles from 2 small fresh rosemary sprigs
• Cracked black pepper
• 1 pound tagliatelle pasta (or any wide ribbon egg pasta)
• 1/2 stick cold butter, cut into smaller pieces
• 1/2 cup freshly grated Parmigiano-Reggiano (plus extra for the table)
• 1/2 cup chopped fresh Italian parsley

Method:

Fill a large pot with water and bring to a boil over high heat.

In a large skillet, heat 3 tablespoons (or 3 count) of olive oil over medium heat.  Add bacon and onions and cook until carmelized (about 8 minutes)  Add the mushrooms, garlic and rosemart and cook until mushrooms are well carmelized (about 12+ minutes)  Season with salt and pepper and scrap mushroom mix into a serving bowl.  Cover to keep warm.  Do not wash the skillet!!  Set aside.

Place pasta in water.  Cook until al dente (approximately 8-9 minutes)  After pasta has been cooking about 4 minutes when it's about half way done-  take a cup of the pasta water and place in the same skillet used for the mushrooms.   Add cold butter pieces and simmer over medium heat until the liquid reduces to a sauce-like consistency (about 10 minutes)

Drain the pasta and place it in the bowl with the mushroom mixture.  Pour in the hot butter sauce.  Add the Parmigiana, cracked black pepper and parsley.  Toss lightly and serve with more cheese.

Homemade Rose Petal Pistachio Ice Cream

Chef David Lawrence is a Facebook friend and lately he's killing me with his recipe posts!  His new blog... www.forkingdelicious.blogspot.com is a combination of stunning food photos, humorous writing and interesting culinary creations.  He has been gracious to allow me to re-post many of his recipes.  So many are wonderfully inventive and decadent that I find myself asking him constantly if I can add them to this collection.  This one will be haunting me all day and it's only morning.... thanks Dave!

David has a self-professed obsession with making ice cream.  Check out his cheesecake ice cream on the blog... While searching for more exotic ingredients, he found this one in a wonderful book by  Padma Lakshmi.

From Tangy Tart Hot & Sweet

by Padma Lakshmi

Makes about 1 quart

Ingredients:

• 2 cups heavy cream
• 2 cups whole milk
• 4 large egg yolks
• ½ cup sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons rose water*
• 5 tablespoons rose petal jam*
• ¼ cup crushed, raw, unsalted pistachios
• 2 tablespoons dried rose petals, without stems or leaves, just petals

Method:

Heat the cream and milk over medium heat for 5 to 8 minutes, until the mixture is just below the boil. In a small bowl beat together the egg yolks, sugar and vanilla until the mixture is smooth. Add about ¼ cup of the hot cream mixture to the yolks stirring vigorously so the eggs won’t scramble. Add warmed yolk mixture back to the heated cream, whisking constantly over low heat until the mixture thickens slightly, about 3 to 5 minutes. Stir in the rose water and rose jam. Cool the mixture completely in ice water bath (my prefered method) or in the refrigerator.

Pour the cooled custard into your ice cream maker and follow the manufacturer’s directions. When finished churning , remove the ice cream and fold in the pistachios and rose petals if using, mixing well to distribute evenly. Freeze ice cream until ready to serve.

 Click on the ingredients with links to find them on Amazon

photo by David Lawrence

Ultimate Fried Chicken

by Tyler Florence

My friend Chef David Lawrence beat me to the punch on posting this one.  This fried chicken recipe looks absolutely delectable.  I must admit that I've never been very good at frying chicken and my kitchen usually needs a power wash to get rid of the oil.  David suggested I try this recipe developed by Tyler Florence.  This immediately drew me in and I believe it is deserving of it's "Ultimate" title.

Because I am always entertained by David's writing in his new blog, www.forkingdelicious.blogspot.com.  I have included his comments.  If you haven't checked out his blog yet, please do... you can also follow him on Twitter @ChefDaveLA.  Tyler Florence has also recently become very active on Twitter @TylerFlorence.  You'll enjoy following them both to get recipes, tips and updates on their latest books and television appearances.

from David Lawrence:

I'm here today to talk about fried chicken. It's a dish that is so common, so ubiquitous that it's available on every street corner and at every grocery store deli counter. There are so many bad versions of it that it's easy to forget the sheer genius of a plump piece of chicken rolled in perfectly seasoned flour, dipped in egg wash and deep fried to a glorious, golden brown, all crispy on the outside with a crust that gives way to succulent, juicy meat inside.

Admittedly, even I hadn't given much thought to fried chicken lately, even though it was a staple in my home growing up. That is to say, until I stumbled upon this recipe for Tyler Florence's Ultimate Fried Chicken. It was the picture that first grabbed my attention. I'm a card-carrying sucker for good food porn and was drawn in by the gorgeous pile of freshly-fried chicken with the beautiful bunch of deep fried herbs and garlic cloves perched on top, and scattered about with lemon wedges. Lemon and chicken, absolutely! Lemon and fried chicken? Nice! Intrigued, I dove into the recipe and soon found out that the aromatics were heated slowly, along with the oil, gently perfuming it with their essential oils and removed just before frying the chicken itself. The result: a piece of chicken that is delicately flavored with the herb and garlic essence and the crispiest, most flavorful skin you’ve ever tasted. Made better only by the suggestion of a scattering of sea salt and a spritz of fresh lemon to give it some edge. GENIUS!

Serves 4

INGREDIENTS

• 1 (3½ pound) chicken, cut into 10 pieces
• Juice of 2 lemons

• 1 gallon peanut or vegetable oil, for deep-frying
• ¼ bunch of fresh thyme
• 3 big sprigs fresh rosemary
• ¼ bunch of fresh sage
• 2 fresh bay leaves
• ½ head of garlic, smashed, husks still attached

• 2 cups all-purpose flour
• Sea salt & freshly cracked black pepper
• 4 large eggs
• Extra-virgin olive oil
• Lemon wedges, for serving

METHOD:

Rinse the chicken pieces and pat dry. Put them in a large bowl and squeeze the lemon juice over them, turning the chicken so that the lemon gets all through. Let it marinate while you heat the oil.

Pour the oil into a large pasta pot. Add the herbs and the garlic and heat over medium-high heat until the oil registers 375 degrees on a deep-fry thermometer.

Meanwhile, put the flour in a large, shallow dish and season generously with salt and pepper. Be sure to taste the flour mixture, you should be able to taste the salt and pepper. Crack the eggs into a large, shallow dish; add a drizzle of olive oil and a couple tablespoons of water and whisk together.

When the oil reaches 375 degrees skim off the herbs and garlic and reserve. Dredge the chicken pieces in the seasoned flour and shake off the excess, then dunk them in the egg wash. Carefully drop the chicken into the hot oil and cook for about 20 minutes, turning it with tongs every now and then to keep the color even until it’s cooked through. Keep an eye on the thermometer and adjust the heat to keep the temperature as even as possible.

When the chicken is done, sprinkle it with salt and a dusting of black pepper. Scatter the reserved herbs and garlic over the top. Serve hot, with big lemon wedges spritzed over .

Grandma Dave's Latin Spiced, Marinaded and Slow-Cooked Ribs

Ingredients:

• Baby Backs or St. Louis Style Spare Ribs (Two full slabs)
• Olive oil - ¼ cup
• Latin Spice blend - ¼ to ½ Jar WES Latin Blend
• Honey -2 Tablespoons
• Garlic finely chopped -3 cloves
• Kosher Salt -1 Tablespoon
• Grandma Dave’s BBQ Sauce -½ to 1 bottle (don’t be shy!)

Method:

1. Rinse and dry baby backs and set aside
2. Mix Olive oil with Latin Blend, Honey, Garlic and salt
3. Let ribs marinate in the refrigerator for 2 hours
4. Pre-heat your Big Green Egg Slow-cooker)

1. After marinading... Fire up the grill and roll ribs around to develop color and flavor.  This will give the ribs that slightly grilled flavor.

1. Place ribs in rib rack in center of Big Green Egg
2. Cook in the Egg for 3-4 hours - or until meat recedes from the bone.  You may test one by cutting off a rib on the end until it the meat appears to be falling off the bone.
3. Remove from Egg, cut ribs off of slab and slather in Grandma Dave's Orange Chipotle BBQ sauce.  Place in baking dish that can handle the heat of the egg.  Return to egg until sauce begins carmelizing on the ribs... but not too long.  The sauce should always go on at the end so it doesn't get too burned on the ribs.

About Grandma Dave and Wholearth Spices . . .

The absolute FINEST spices on the market! Wholearth Spice Blends are organic hand-crafted  spice blends to bring alive the authentic flavors of various cultures and regions of our world. These spice blends contain the highest quality organic spices, combining them to create a harmonious flavor that is distinct, unique, and authentic. These versatile blends can be used as rubs, marinades or seasonings, or can be added to salad dressings, soups and sauces.

Wholearth Spice Blends are created by a professional chef with over twenty years of experience and a dream to bring the dynamic flavors of the world to your kitchen, bringing our culture closer together.

To order spices and marinades visit www.grandmadave.com

Recipe and Photos Reprinted with Permission by Chef David Lawrence

www.chefdavidlawrence.com

Neiman Marcus Chocolate Chip Cookies

INGREDIENTS:

METHOD:

Preheat the oven to 375 degrees.

In an electric mixer fitted with a paddle attachment, cream together the butter and both sugars. Add the eggs and the vanilla, mix well to incorporate. Whisk the oatmeal, flour, salt, baking powder and baking soda together in a medium bowl and combine with the wet ingredients. Mix on low speed to form the dough. Fold in the chocolate chips, grated chocolate and walnuts by hand, so as not to break them up or melt the chocolate with the heat of the mixer. It takes a bit of elbow grease, but trust me, it is well worth the effort!

Roll the dough into “golf ball” sized rounds and place 2 inches apart on a parchment lined sheet pan. Bake for 10 to 14 minutes until the top of the cookie cracks and turns golden brown. The key is to slightly “under bake” them so the cookie stays soft and chewy. Cool completely, (if you have that kind of willpower) on a cooling rack and store in an airtight container.

Shipping Overseas:  Cookies with chocolate chips are not recommended during the hottest months in Iraq as chocolate may melt.

Please check with your local post office as they will also have excellent shipping suggestions.

• 2 cups all-purpose flour, plus more for dusting board
• 5 teaspoons sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• Zest of 2 lemons
• 9 tablespoons unsalted butter, diced and very cold
• 1½ cups fresh blueberries
• 2 large eggs
• 1/3 cup heavy cream, plus more for brushing tops

• ½ cup freshly squeezed lemon juice
• 2 cups confectioners' sugar, sifted
• 1 lemon, zest finely grated
• 1 tablespoon unsalted butter

• Preheat the oven to 400 degrees.
• Line a sheet pan with parchment paper and set aside.
• Meanwhile, in a large bowl whisk together the flour, sugar, baking powder, salt and lemon zest. Add the butter and work it into the flour mixture with a pastry cutter or by pressing it between your fingers until the mixture resembles coarse meal and the butter is about the size of peas. Using your fingers, gently toss the blueberries with the flour mixture. At this point I usually place bowl back into the refrigerator to keep the butter cold while I whisk together the cream and the eggs.
• Make a well in the center of the flour mixture and pour in the eggs and cream. Using the tines of the fork and working from the outside of the flour mixture, gently start incorporating the dry ingredients into the wet until just combined being careful not to mash the berries. The key is not to overwork the dough, but to just bring it together. It will be crumbly, but that’s exactly what makes a moist, tender scone in the end.
• Lightly dust your work surface with flour and turn the dough out onto it. Gently knead the dough and pat it out into a 6-inch rectangle. Using a knife or a pastry bench scraper, cut the dough into 4 equal squares. Cut each square in half on the diagonal to make eight triangles. Carefully transfer the scones to the prepared sheet pans. Brush tops with remaining cream.
  
• Bake until lightly golden brown and firm to the touch, about 15 to 18 minutes.
• Meanwhile, to make the glaze, mix the lemon juice and confectioners' sugar together in a microwave-safe bowl (I use a Pyrex glass measuring cup). Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps. Cool the scones slightly on a wire rack then drizzle artfully over the top of the warm scones.

Coca Cola BBQ Ribs

by Chef David Lawrence

www.chefdavidlawrence.com

This is the ONLY rib recipe you will ever need. Sticky and sweet. Absolute perfection!

• 1 (1.5 liter) bottle of Coca-Cola (not diet!)
• 1 large onion, quartered
• 6 cloves garlic, peeled and smashed
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 2 racks baby back ribs (about 4 pounds)

FOR THE SAUCE

• 2/3 stick unsalted butter
• 1 small white onion, diced
• 2 cloves of garlic, minced
• 1 cup ketchup
• 1½ tablespoons yellow mustard
• ¼ cup dark brown sugar
• 1 teaspoon Worcestershire sauce
• 1 (12 ounce) can Coca-Cola (not diet!)
• Kosher salt & freshly ground black pepper, to taste

In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.

Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) Coca-Cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.

Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.

Preheat the grill to high.

Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce. Grill, turning often, until charred on the outside, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs. Serve extra sauce on the side for dipping.

Recipe and photos reprinted with permission of Chef David Lawrence.

Kick Ass Burgers with Roasted Tomatoes, Caramelized Onions and Smoky Chipotle Ketchup

by Chef David Lawrence

www.chefdavidlawrence.com

Chef David Lawrence has done it again by creating quite possibly, the ultimate burger... and the best photo of a burger I think I've ever seen!   Serve these once and your house will be the hit of the summer BBQ season!

Here is the recipe, in his own words:

The all-American Hamburger gets a gourmet makeover with the addition of ground brisket and a few other ingredients that really take this cookout classic to the next level. Perfect for Memorial Day! Admittedly there's a bit of preparation involved, but don't confuse time consuming with difficult. There's nothing difficult about these burgers and most of the prep work can be done days in advance. Believe me, the flavor pay off is well worth it! Ask your friendly butcher to grind the brisket twice for the juiciest, most delicious burger you've ever tasted.

Serves 6

FOR THE BURGERS

• 2 1/4 pounds ground brisket
• 2 egg yolks
• 2 tablespoons steak sauce (recommended: A1 Brand)
• 1 1/2 teaspoons kosher salt
• 2 teaspoons freshly cracked black pepper
• 3 tablespoons cold, unsalted butter

FOR THE ONIONS

• 1 pound red onions, cut crosswise into 1/4-inch rings
• 2 to 3 tablespoons extra virgin olive oil
• Freshly cracked black pepper, to taste
• Kosher salt, to taste
• 2 tablespoons aged balsamic vinegar

FOR THE KETCHUP

• 1 cup ketchup
• 1 to 2 teaspoons canned chipotle peppers, seeded and diced, or to taste
• 1 to 2 tablespoons adobo sauce from can, or to taste
• 2 teaspoons aged balsamic vinegar
• Kosher salt & freshly cracked black pepper, to taste

FOR THE TOMATOES

• 6 Roma tomatoes
• Olive oil for drizzling
• Kosher salt & freshly cracked black pepper, to taste

• 6 Brioche Rolls or good hamburger buns, split, cut side toasted or grilled
• 6 thick slices sharp cheddar cheese
• 2 cups baby arugula leaves
• 1 ripe avocado, peeled and sliced

Lavender Creme Brulee

by Chef David Lawrence

www.chefdavidlawrence.com 

This wonderful and romantic twist to an already romantic dessert was the first recipe that really tugged at my heart strings.  Here it is, in his own words . . .

LAVENDER CREME BRULEE

I went through an obsession with all things lavender.  I hunted down every recipe I could find that used the delicate, purple flowers.  This is an impressive dessert, yet one that people are incredibly intimidated by.  They think of Creme Brulee as something you order in a fancy restaurant, not something to be made at home.  Nothing could be further from the truth.  It is ridiculously east to make, and perfuming the custard with dried lavender flowers really makes it something special.

Serves 6

• 4 cups heavy cream
• 1 TBSP dried lavender flowers
• 8 large egg yolks
• 3/4 cup sugar, divided

Preheat oven to 300 degrees

Place a large baking dish in the center of the oven and fill it with about an inch of boiling water to create a water bath.

Meanwhile, spray 6 (1/2 cup) ramekins with non-stick cooking spray.  In a large, heavy saucepan over medium heat, bring the cream and the lavender flowers to a simmer.  Remove from heat and allow the mixture to steep for five minutes.  Strain the custard through a fine mesh sieve to remove the lavender flowers.

In a large bowl, mix together the egg yolks and half of the sugar until light and creamy.  Slowly add the cream to the egg mixture,  a little at a time, whisking constantly.  You want to temper, not scramble the eggs.

Pour the custard into the ramekins, filling them about 2/3 full.  Place the ramekins in the baking pan and add more water if necessary to bring the water three quarters of the way up the sides.

Bake for 60 minutes or until the custard is set around the edges but still has a slight jiggle in the middle.  Cooking time will depend on the size of the ramekins.  Begin checking at 30 minutes.  Let the custards cool in the water bath for 30 minutes, then chill for at least two hours.

When ready to serve, sprinkle the remaining sugar over the custards and using a small hand-held torch, caramelize the tops until they bubble and turn golden brown.  If you don't have a torch, place the ramekins on a sheet pan six inches below the broiler for a few minutes to achieve the same effect.  Refrigerate for ten minutes before serving.

Recipe and photo reprinted with permission of Chef David Lawrence

Bowl of Sunshine Soup - Ginger, Butternut Orange

This fresh and wonderful recipe was provided by Chef David Wells...

also known as "Grandma Dave."

www.grandmadave.com

I continue to be amazed by my good friend David Well's refreshing, nutritional and delicious creations.  This morning I was struggling with what to post as I've been neglecting this website for the last couple weeks.  He read my mind and sent me this wonderful recipe.  I love the name and look forward to including this in my portfolio of family favorites.  Please excuse the stock image... a real photo will be added as soon as I make a batch!

Some Nutritional Benefits:

High in powerful antioxidants: Vitamins A (beta carotene), C. Low calorie source. A great potassium and folate source. High in fiber. Excellent for improving circulation, and relieving nausea and indigestion. Bright visual color is appealing and stimulating.

Yield: 10 (12 oz.) servings

Prep time: 45 minutes

Cooking time: approx. 2 hours

Ingredients:

• 1 TB.  olive oil
• 1 large onion, sliced
• 1/4 cup ginger, peeled and sliced
• 2-4 cloves garlic, thinly sliced
• 1 cup rice vinegar or sake
• 1 lg. butternut squash, peeled seeded and rough cut
• 3 quarts H20
• 3 TB. orange zest (orange part of skin only)
• 1/2 bunch cilantro, chopped
• 1/2 bunch scallions, thinly sliced on bias (angle)
• Salt and pepper to taste

Method:

Heat soup pot on medium heat w/olive oil until smoking.

Sautee onions, garlic, and ginger for 2 to 3 minutes until translucent.

Add rice wine and simmer for 2-3 minutes.

Add butternut squash and 2 quarts of H20.

Simmer slowly for 2 hours.

Ladle contents into a blender and puree.

CAUTION: Always be very careful, pureeing hot food in as contents may erupt. You may want to remove the top and cover with a plate.  Always leave some space for heat to escape.

If needed, you can adjust consistency w/remaining quart of H20.

Return pureed mixture to rinsed pot, heat and simmer.

Add cilantro, orange zest, and scallions.

Season w/salt and pepper and serve.

Recipe and Photo by Chef David Wells

www.grandmadave.com

When you grow up on the coast, enjoying a great seafood chowder is part of the lifestyle.  The expectation that it isn't just good, but exceptional goes with the territory.  Several of my high school friends went on to become very accomplished chefs.  It's not surprising as growing up in the wine country and by the sea can be very inspirational.  One of those chefs also happens to be one of my favorite people from my time in Mendocino . . . David Wells.  He grew up in one of the best kitchens on the coast and in my opinion was destined to be the incredible chef and person he is today.  In addition to guiding the menus of 4-star restaurants, David has also cooked for many celebrities and leading corporations in California.  And in recent years, he started his own company - Wholearth Spice Co. which makes the highest quality marinades and spices on the market (www.wholearthspice.com.)  Needless to say, when I asked him to share his favorite technique for Seafood Chowder, I knew I would get a highly qualified recipe!  I know that this method will not disappoint my fellow chowder snobs . . .  Bon Appetite!

Prep time: 1 hour + or -

Cooking time: 1.5 hours

Ingredients:

• 1 pound apple smoked bacon diced
• ½ cup flour+ or -
• 1 bulb finely chopped garlic
• 1 medium yellow Onion, finely chopped
• 2 medium, carrots, peeled and small diced
• 3 stalks celery, small diced
• 1 bunch scallions, finely chopped, using white part only
• 2 tablespoons Italian Spice Blend*
• 2 cups (16 oz) pale dry sherry
• 2 cups (16 oz) clam juice or halibut stock
• 2 medium Russet Potatoes, peeled and small diced
• 8 ounce medium size prawns, peeled, de-veined and small diced
• 8 ounces Sea Scallops, hinge removed and small diced
• 8 ounces clam meat
• 8 ounces Halibut, Snapper or white fish, small diced
• 3 tablespoons parsley, finely chopped
• 1 tablespoon tarragon, finely chopped
• 2 tablespoons chives, finely chopped
• 3 cups (24 oz) soy or rice milk (Optional: half and half or cream for a rich version)
• Sea salt  to taste
• *We recommend Wholearth Spice Italy blend for best results

Method:

1. In eight quart pot, render bacon until golden brown and crispy
2. Drain off bacon fat, measure ¾ cup to add back to pot.
3. Add flour, you may need more depending on fat content of the bacon, (roux should be at least as thick as peanut butter at this point, maybe a little thicker)
4. Add garlic, onions, carrots, celery, scallion white, and sauté for 5 min. until soft
5. Deglaze with Pale Dry Sherry and reduce by half.
6. Add clam juice and bring up to simmer. Skim foam off the top
7. Add Italy spice blend if desired.
8. Add potatoes and simmer until tender. May need to adjust with stock or H20.
9. Simmer gently for 20 min.
10. Remove 2-3 cups of soup liquid into separate pot and cook Seafood separately
11. Add cream or milk as desired and herbs
12. Season with Kosher (or sea) salt, and fresh ground black pepper to taste.
13. Bring up to simmer and let sit for 10 minutes before serving

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

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

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.

Ina Garten's Lemon Cake

Recipe created by Ina Garten

This is the best recipe!  It makes a wonderful party or host gift and is beautiful and delicious... Unfortunately I didn't have any photos that show what this cake really looks like.  The next time I make it I will take some nice images.  If you don't already own Ina Garten's Barefoot Contessa Parties!, it's a great book and has good photos of this cake - look on page 104.

Lemon cake

Ingredients:

Makes two 8-inch loaves

• 1/2 pound unsalted butter

• 2 1/2 cups granulated sugar

• 4 extra-large eggs (at room temperature)

• 1/3 cup grated lemon zest (6 to 8 large lemons)

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon kosher salt

• 3/4 cup freshly squeezed lemon juice

• 3/4 cup buttermilk at room temperature

• 1 teaspoon pure vanilla extract

• 2 cups confectioners' sugar

• 3 1/2 tablespoons freshly squeezed lemon juice

  
  

Preheat the oven to 350ºF. Grease two 8 1/2 x 4 1/2 x 2 1/2 -inch loaf

pans. Cream the butter and 2 cups granulated sugar in the bowl of an

electric mixer fitted with the paddle attachment for about 5 minutes

or until light and fluffy. With the mixer on medium speed, add the

eggs, one at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda and salt in a

bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk and

vanilla. Add the flour and buttermilk mixtures alternately to the

batter, beginning and ending with the flour. Divide the batter evenly

between the pans, smooth the tops, and bake for 45 minutes to an hour,

until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small

saucepan and cook over low heat until the sugar dissolves and makes a

syrup. When the cakes are done, let them cool for 10 minutes, then

invert them onto a rack set over a tray, and spoon the lemon syrup

over the cakes. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and lemon juice in a

bowl, mixing with a wire whisk until smooth. Pour over the top of the

cakes and allow the glaze to drizzle down the sides.