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Easter 2017

OK - so I'm a bit late with this post. House guests and all that...

Now that I have your attention, here's what was on the menu this year:

Kielbasi & Sauerkraut *
Oatmeal Clafoutis
French Toast **
Potato Kugel
Irish Oatmeal Salad
Roasted Vegetable Galette
Savory Bread Pudding
Leek & Ricotta Frittata
Date & Walnuts in bacon***
Chocolate Mousse Cake


By the way I have received 3 Michelin Stars for Easter Dinner. I'm not quite sure that this is official but...

*This time juniper berries and caraway seeds were included in the ferment
**I was daring and used Brioche instead of potato bread - it was excellent
***No pics and no postings. I will have to post the recipe without the pics.

Recent posts

Carrot & Potato Soup

I can be such a sucker for soup. Some days you just need soup. Nothing else will warm you up. A nice cuppa tea might work for a little while, but soup has the sustaining power.

Carrot & Potato Soup (Adapted from Ciao Italia)

3 leeks, chopped
olive oil
3 1/2 c vegetable stock
1 bay leaf
4 medium carrots, grated
2 potatoes, grated
pinch cinnamon
lemon zest
lemon juice
splash of white balsamic vinegar (optional)
Salt/Pepper

Saute leek with salt in olive oil until softened. Add stock and bay leaf. Bring stock to boil. Add the carrots and potato and cook until softened (about 7-10 minutes). Discard bay leaf. Puree soup until smooth. Stir in cinnamon, lemon zest, and lemon juice (and balsamic if using).

I added a little white balsamic vinegar. I found the lemon juice added some flavor but not enough. It needed a little more acid. This soup cooks so quickly because the potato and carrot are grated. Yes, you might have to pull that food processor out, but how else can you have soup in a…

Tomato Kugel?

Yes, we break the rules here. This technically is not a Flash Back Friday (FBF) because I've added in a few more ingredients - so does that make it Alternative Tuesday?

To the Potato Kugel recipe, I added oregano, basil, garlic, and 1 pint of grape tomatoes that were quartered.  Magic happens in the oven and you get a Tomato Kugel.

Chocolate Mousse

At first, I was not impressed with this recipe. I thought the egg whites didn't rise whisk up that meringue-y. It didn't look that impressive. I tasted it and it was OK. The second time I tasted it, I thought hmm better. By the third taste, I was sold. What first attracted me to this recipe was that it said you could make it up to a week in advance (like chocolate would have a chance to last a week in my house -HAH!)

Chocolate Mousse (Adapted from Epicurious)

10 oz 70% bittersweet chocolate, chopped*
1/2 t salt
1 t vanilla
2 c heavy cream
3 egg whites**
1 c confectioner's sugar, sifted

Place chocolate in bowl, and sprinkle with salt and add vanilla. Set aside. In a saucepan heat heavy cream to just simmering. Pour over chocolate and stir until the chocolate melts and is a smooth glossy texture.  Set aside to cool.

In a large bowl whisk egg whites on highest speed until frothy. Continue until soft peaks form. Add sugar 1T at a time until stiff peaks form. It should be smoot…

Butterscotch Pudding

I had leftover egg yolks* (and you know how I hate to have leftover whites or yolks) so I was on a quest to find a use for them. I had to adapt because most of the pudding recipes I found wanted either 6 yolks (if I went with this, then I would have extra whites - it could never end!) or whole eggs. So off adapting I went...

Butterscotch Pudding (Adapted from David Lebovitz)

4T butter
1 c brown sugar
3/4 t salt
3 T cornstarch
2 1/2 c milk
3 egg yolks
2 t whiskey or bourbon
1 t vanilla

Whisk together in a small bowl cornstarch with 1/4 c milk until smooth. Then whisk in egg yolks.  Set aside. Melt butter in sauce pan and add brown sugar and salt. Stir until sugar is well moistened. Remove from heat. Gradually pour in remaining milk to butter/sugar mixture - whisking non-stop. Whisk in cornstarch mixture. Return to heat and bring to a boil, whisking frequently. Once it begins to bubble, reduce heat to low and simmer for 1 minute (or until the pudding thickens to the consistency of hot …

FBF - Sourdough Pizza

I used this recipe again except instead of using a pizza pan I used my new cast iron round griddle. I greased it with a little olive oil. It slide out of the pan like a charm. The crust was nicely browned. This round griddle is certainly a keeper. I had hesitated buying it because I wasn't sure I would use is since I already have a square griddle (which is great for grilled cheese and pancakes). I'm starting to think I might need to get rid of the square griddle and just keep the round one?

Waffled Hash Browns

I'm not that much of a fan of one-trick ponies taking up real estate in my kitchen. I know that a waffle iron can be classified as that, but now I can rationalize that it's not. Who knew you could make hash browns in it?

Waffled Hash Browns (Adapted from Cooking Light)

1 1/2 lb russet potato (shredded)
salt/pepper to taste
1/4 t garlic powder
1 1/2T butter, melted

Preheat waffle iron. Squeeze liquid out of potatoes by blotting between two paper towels. Toss potatoes, salt, pepper, and garlic powder. Brush both sides of the waffle iron with butter. Spread potatoes evenly on waffle iron. Close and cook 2 minutes. Press iron closed completely and cook about 12 minutes or until golden brown.
I did not feel that they browned as nicely as in the picture on the original recipe, but then again I don't have a food stylist do I? The drawback of this recipe is that you have to share this. Since they take about 15 minutes, it's a little difficult to make a second one. I guess you…