Gastronome Tart

Guinness Braised Short Ribs with Smashed Sage-Quark Sweet Potatoes

I must admit that this New Year of 2013 has already brought much change. I started it in another city, a different home and with a renewed perspective. Although I am a confessed social media addict (currently in recovery), I have decided to not become so engrossed in my personal Facebook account as I have noted that it seems to be such a time suck, no?

So, while my beloved cat Tenshi has battled cancer for the better part of 2012 (she was diagnosed in November of 2012), the only things I have posted have been personal pics of her throughout her treatment in doctor's offices and also photos of her radiation marks. Even these pictures have been sporadic and not very often. Only my close friends have truly been aware of what has been going on. However, some of you may have seen photos of her on my Instagram and or Twitter feed. But, for the most part I have usually keep the majority of my private life private. Because, let's get real, this is a food blog right :) ? 

However, seeing that Tenshi has been such a big part of my life for so long (almost 13 years), I had to just share the news and also a very comforting recipe. After 15 months or so of battling squamous cell carcinoma inside her nose, two rounds of radiation and also more than several doses of chemotherapy, the hubby and I made the decision to finally put her down this past Friday. I honestly cannot put into words how difficult this has been. I know that some of you may say that she was just a cat. But, Tenshi was so much more than that. She was a true companion.

You see, I rescued Tenshi from an animal shelter when I was just 19 years old living with roommates in the big city of Los Angeles. 

What? I should have asked if it was okay? Your allergic? Oh, you hate cats too? Hmmm...These things never even crossed my mind. Yet, from that day forward she was always with me. Graduating college, switching careers, moving from place to place, getting engaged, getting married and being present with me on my journey to becoming a true adult. Our nights went from having my friends and I take shots before a big night out in college, to staying home and watching Mad Men. 

I will be 32 in a little over a month. No one can say that you do not change the most in your twenties. Who I was when I was 21, 25 even 28 is not who I am today and she was present. There. A constant. So, to have her not be there any longer when it was the one constant throughout all this change, has been very difficult to say the least. 

I know that it was time and I understand the peace that comes with that. However, I was craving comfort. 

This past Friday we endured an ice storm here in Charlotte. It began once the hubby and I left the office without her. We trekked through sleet, ice and rain to Whole Foods so that I could pick up some bone-in beef short ribs to make this short rib recipe I have had my eye on ever since I pinned it on Pinterest. Comfort food elevated and boy was it just what I needed. A savory meal made in honor of my favorite cat whom one of my roommates and I named back in 2000 and comfort is what it brought. Enjoy!

 

Guinness Braised Short Ribs

Ingredients

8 beef short ribs, bone in

1.5 tablespoons olive oil

3 carrots, sliced

3 celery stalks, sliced

1 onion, chopped or sliced

4 garlic cloves, minced

24 oz. Guinness Extra Stout

14.5 oz. beef broth

3/4 cup water

8 oz. tomato paste

28 oz. crushed tomatoes

2 bay leaves

1 sprig rosemary

Kosher salt and pepper

Directions

1. Season the ribs with the salt and pepper

2. Coat a large dutch oven with olive  oil and bring to medium-high heat. Add the short ribs to the pan and brown on each side, about 2 minutes per side. Do not over-crowd the pan (I browned mine in two batches).

3. Once the ribs are browned, remove from the pan. You may find that the ribs rendered a lot of fat, if this is the case, discard the remaining fat/oil, however leave about one tablespoon. Add the carrots, onions, celery and garlic to the pan and add a generous pinch of kosher salt. Brown for about 4-6 minutes. Add the tomato paste and crushed tomatoes. Brown for another 4 minutes, stirring occassionally Add the Guinness, beef broth, water, generous pinch of kosher salt and pepper and the bay leaves. Stir and scrape the bottom of the pan to release all the bits of flavor. Pre-heat the oven to 350 degrees and reduce the mixture by half, about 25-30 minutes. 

4. Add the short ribs back to the pan and then add the rosemary. Cover the pan and place in the oven for 3 hours. Turn the ribs twice during the cooking process, adding more beef broth and water if needed. Remove the lid during the last 30 minutes of cooking to allow the meat and sauce to brown.

5. Serve with the braising liquid.

Source: The Messy Baker

Smashed Sage-Quark Sweet Potatoes

Serves 4

Ingredients

2 large sweet potatoes

1 tablespoon finely chopped sage

1/4 cup quark cheese (european cheese; or creme fraiche if you cannot find it)

Kosher Salt

Directions

1. Scrub potatoes and prick all over with a fork. Wrap the potatoes in aluminum foil and put them in a dish and put in the oven along with the ribs as they are braising for about 80 minutes. 

2. Once potatoes feel soft to the touch, they are ready. Peel off the skin of the potatoes and add the sage, quark and salt to taste. Mash with a fork or a whisk until smooth. Serve alongside the short ribs.

Source: Self- Gastronome Tart

 

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Foodbuzz 24x24: "A New Style" Dinner Party

How many of your parents would tell you where they were at the day that JFK was killed? It was something ingrained in their memory and one that they would never forget. However for my generation  our JFK moment was more musically based. Sure they had Janis, Jim and Jimi pass but ours was special in our own way. A certain someone with the last name of Cobain. Okay, okay, Kurt Cobain, April of 1994. 

Then there were the bands that seemed like they would last forever. You know the ones that you would blast in your bedroom while getting ready for a night out or even in your car with friends on the way to the next house party. 

For me, and my generation, Beastie Boys was the epitome of cool and once you put that tape in your walkman (NO...SLEEP...TILL BROOKLYN!!! Waaaa waaaa... Yes that was supposed to be a guitar riff there) a cruddy day turned brighter. Sure sounds cheesy, but let's get real, it was the truth. 

However, my favorite song of all time?! SABATAGE!!!! I swear I'm still 14 in my bedroom watching the best video EVER!!!!! I mean seriously, check out those staches! Swoon!

 

So, imagine me having another Cobain moment when visiting Los Angeles a few weeks back realizing that Adam Yauch aka MCA had passed. Yes, a founding member of such an iconic band and numero uno memory maker growing up. Bummed to say the least. 

When I proposed to put on a Beastie Boys themed party for Foodbuzz's monthly 24x24 party, I was pumped when they accepted it! Although the concept of making food referenced from Beastie Boys songs is nothing new, I felt this was the perfect way to say thank you for the memories and for my friends and I to have a blast eating food with a twist that has been referenced from their songs. 

We started out with our very own "Graffiti Wall" where I had put up a blank canvas for us to spray paint to our heart's desires. Although as you can see none of us are very good graffiti artists.The extent of us painting our name was about as far as we got. But, hey we tried and had a blast doing so!

So, we started out our "A New Style" dinner party with none other than a Brass Monkey Cocktail. Now, it wasn't a real Brass Monkey (40 oz. with some of it poured out until you reach the 40 oz. type on the bottle then add in OJ), but we had a good ol' bottle of Olde English waiting in case anyone was brave enough.

However, I must admit this is a song that holds special meaning. I mean how could I forget the fact that our pom coach in EIGHTH grade had us do a dance to this. Ummmm, I don't think she had any clue what a brass monkey was and we laughed everytime we would perform it.

Peruse, enjoy and reminiscence your own Beastie Boy moments and I would love to give out a big thank you to Foodbuzz for sponsering our "New Style" dinner party and a big thank you to MCA from Beastie Boys. Thank you for the memories!

"Brass Monkey" Cocktail

Brass monkey- That funky monkey- Brass monkey junkie- That funky monkey

Ingredients

1 oz. Gin

1 oz. Tequila

1 oz. OJ

1 oz. Grapefruit Juice

Dash of Triple Sec and Sour Mix

Directions

1. Combine all ingredients in a cocktail shaker with ice, shake then serve with orange slices if desired.

 

Sweet and Salty Popcorn

From Shadrach

Vicious circle of reality since the day you were born- And we love the hot butter on what? The popcorn!

Ingredients

6 cups fresh popped popcorn

1 teaspoon salt

2 tablespoons unsalted butter, melted

2 teaspoons confectiner's sugar

Directions

1. Combine the popcorn with the salt in a large bowl. Combine the butter and sugar in a small bowl and stir  together.  Drizzle over the popcorn, tossing to coat. Serve or store in an airtight container for up to 1 day.

Recipe adapted from Country Living

 

Smoked Pork and Beans

From  The New Style

B-E-A-S-T-I-E, what up Mike D?

Ah yeah, that's me

I got franks pork and beans

Always bust the new routines

Ingredients

1.5 pounds smoked pork neck bones

1 lb. dried cannellini beans

1 onion, chopped

3 cloves garlic, chopped

2 carrots, peeled and diced

3 cups water

3 cups chicken stock

2 bay leaves

1 14. oz can of diced tomatoes

2 sprigs of fresh rosemary

1.5 tablespoons olive oil

Directions

1. Heat olive oil in a dutch oven. Saute onions, garlic and carrots until tender, about 6 minutes or so.

2. Add the pork bones, water, stock, bay leaves and rosemary. Bring to a boil. Add the dried beans and turn down to a simmer.

3. Cover and cook for 2 hours. Test the beans and make sure they are starting to become tender.

4. After 2 hours, add the can of tomatoes and turn the bones, simmer another hour.

5. Remove the bones from the pot and when cool enough, shred the meat that is on the bones with two forks. If it falls off the bone you will know it is ready.

Recipe adapted from Stacey Snacks Online

 

Pesto Pizza

From B-Boys Makin' With the Freak Freak

Yeah, The B-Boys Makin' with The Freak Freak

Mario's nagging Nonni's about the pesto pizza

And then he's on a mission and he's checking for peacha 

Ingredients

1/4 cup basil pesto

2 precooked pizza crusts (8-inches)

1 sliced plum tomato

1 large fresh mozzarella ball, sliced

Coarse salt and ground pepper

Directions

1. Preheat the oven to 450 degrees. Spread basil pesto on each of the two pizza crusts.

2. Layer each crust with plum tomato and mozzarella slices. Season with the salt and ground pepper.

3. Transfer to a baking sheet; bake until cheese has melted and crust is golden brown; about 10 minutes.

Recipe from Marthastewart.com

 

Cucumber and Mango Salad

From So What Cha Want

Well I'm as cool as a cucumber in a bowl of hot sauce

You've got the rhyme and resaon but no cause

 Ingredients

1 cucumber peeled and sliced 1/4 inch thick

.50-.75 tablespoons Siracha sauce

1 mango peeled and cut into 1/4 inch thick

1/2 tablespoon sugar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup sour cream

Mint sprig for garnish

Directions

1. In a mixing bowl combine the cucumber, mango, siracha, sugar, kosher salt and black pepper.

2. Marinate for at least 20 minutes.

3. Get rid of excess liquid, add sour cream, toss and garnish with the mint sprig.

Adapted from Cholula

 

Vanilla and Cinnamon Challah Bread Pudding topped with a Matzoh Streusel

From The Hard Way

Sneak between the sheets so hide like matzo

Holler back challah bread...next 

Ingredients

10 cups challah bread, in chunks

1 (12 oz) can evaporated milk

1 cup whole milk

1 cup half and half

8 eggs lightly beaten

1 cup granulated sugar

1/2 cup unsalted butter, melted and cooled

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

2 teaspoons baking powder

1/8 teaspoon salt

2 cups apples, peeled and coarsely chopped 

3/4 cup raisins

Streusel

.75 package of matzo pulsed to a fine powder in a food processor

2 sticks unsalted butter, melted

1.5 tablespoons cinnamon

1/4 cup granulated sugar

Directions

1.Preheat the oven to 350 degrees and lightly grease a 9x13" baking dish.

2. Place the bread chunks in a large mixing bowl.

3. In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder and salt and pour this mixture over the bread chunks and let stand for 10 minutes. 

4. Fold in the apples and rasins, if using, then spoon the mixture into the prepared pan and top with the streusel. The Streusel: Mix all ingredients together until crumbly.

5. Bake 35-45 minutes or until golden.

6. Cool about 5 minutes prior to serving. 

 

 

Bacon-Lobster Mac and Cheese

 With Christmas eve this weekend, I'm sure many of you have been scrambling trying to put together the big Holiday dinner. Many of us already have our traditions set in stone as to which dishes will make their yearly appearance and for Italians, shellfish and seafood has always been one of them.

Now, I know what you may be thinking. Italian? I didn't know Gastronome Tart is Italian. Well... I'm not. But, I'm always game for taking other cultures ideas into my home and making them my own.

Continuing with the Italian tradition of shellfish on Christmas Eve, I thought this dish would be absolutely perfect. A delicious dish or side dish to compliment your Holiday  meal. And besides, who doesn't love bacon AND lobster AND cheese? Enjoy!

Bacon-Lobster Mac and Cheese

Serves 6-12

Ingredients

2 uncooked Lobster tails, meat diced and save the shells

1/2 pound macaroni

2 eggs

1/2 quart heavy cream

1 cup gruyere, grated

1 cup cheddar cheese, grated

1/2 onion, chopped

1 minced garlic clove

salt and pepper

4-6 slices cooked bacon, chopped. 

1-2 teaspoons of bacon fat from the cooked bacon

Directions

1. Cook pasta in a pot of boiling salted water for 8 minutes. Drain.

2. In a saute pan, saute the garlic and onion in the bacon fat until tender. Be careful not to burn the garlic. Add the chopped lobster meat at the last 30 seconds.

3. Meanwhile, heat the cream to a simmer with the lobster shells.Discard the shells once the cream is brought to a simmer.

4. In a mixing bowl, combine the pasta, onion, garlic and lobster mixture, the cheeses, the eggs and the cream. Add salt and pepper to desired taste.

5. Put into a buttered baking dish. Bake at 400 degrees for 35-40 minutes or until eggs are set and the top is browned. During the last 5-10 minutes, top the dish with the bacon.

 

 

Roasted Okra

Sometimes I just want to post something simplistic. I know. Just the site of okra for some people can send them into a tailspin. Everything from the taste to the fact that they can have a slimy texture. However, although this recipe is in it's simplest form, it will change your mind about everything you think you know about okra.

Luckily for me, I never grew up thinking those horrible things about okra. For me it was a mystical veggie. I still remember the first time I tried okra. I was visiting my grandparents farm in a very rural area in Mayo, FL (It is near the border of Georgia. Still haven't heard of it? Well, it's that rural. That I can promise you) and we went to one of their friends farms to go pick some okra. Now, I don' t remember who these people were or if we have seen them since. What I do remember is that I was too young to harvest the okra due to the fact that they were being cut off of stalks with a knife. I was however, old enough to hold a bucket for the goodies. 

We went home with that barrel of okra and did what most people did. We fried it. Besides we were in the south and the south fries just about anything. Literally. I was in absolute heaven. I do have a love of fried southern food. Probably because I didn't eat a lot of it when I was younger (and I do try to stay away from it as well. But, I do imbibe periodically). Everything from fried chicken, to fried okra. Okay with the exception of catfish. Just not into that.

It wasn't until a few years ago when I received some okra in our CSA, that I finally came to understand that there are more preparations you can do with okra rather than just frying it. My mother likes to stew them with tomatoes (which is delicious) and I have now come to love roasting them.

Roasting okra gives it a depth of flavor and it is also perfect for snacking! I just lay out a plate and you can grab one and eat them by the stem. I once made a whole plate and before I knew it, I had polished off the whole thing by myself. Now this is a way to get those kids to eat their veggies! Enjoy!

Roasted Okra

I find this recipe to be very easy. Just adapt to how much oil or salt you would like.

Ingredients

One pint or quart of okra

1 tablespoon olive oil

1/2- 1 teaspoon kosher salt

Directions

1. Preheat oven to 375 degrees

2. Toss okra with oil and salt

3. Transfer okra to a baking sheet

4. Bake about 18-25 minutes. Turning halfway through baking

 

 

Spiced Peach Butter & Canning 101

Canning has become quite popular in recent years and for good reason. Not only is it a desirable trait to be "green", but to be sustainable as well. Besides, who doesn't love going into their pantry in the dead of winter only to pull off their shelves a nice fruit sauce they had canned at the peak of the fruit's freshness or a veggie that would be the perfect accompaniment to that pot roast in the oven on a cold winter's night.

I didn't grow up canning because living in Arizona, there never seemed to be season's. So who cares if other parts of the country has tomatoes now? Besides, they always seemed to be around any time of the year when I was growing up.

Canning came to me a couple of years ago when I started my membership in our CSA. Since it was just Rob and I, my kitchen was bombarded with fresh fruits and vegetables galore. I am not one to waste anything and if I had to throw something out because I couldn't get around to cooking it, guilt would overcome me. So, I invested in a pressure cooker, canning tools and a bunch of mason jars and I have never looked back.

While many feel that canning is more effort than it is worth, I say it is just a few hours to have a fully stocked pantry that you stocked yourself. What better way to feed you and your family than with food that you may have grown yourself, bought at the farmer's market or your CSA with? 

Since I had a bunch of peaches leftover from our picking experience, I decided to make peach butter (as well as the pie and the Bourbon Peach Barbecue Sauce). I find that fruit seems to be the easiest to can due to the fact that the high acidity in the fruit helps inhibit the growth of bacteria. Thus you only have to use a hot water bath and not a pressure canner to process your jars. This makes it quite easy and also nerve free for those of us who are worried about pressure cooker's in general.

Canning Tips and Canning Peach Butter

Adapted from Ball Blue Book: Guide to Preserving

A must have for any new comer to canning! This book has been around for over 100 years and for good reason. It is a classic!

Ingredients

Yield: About 4 pints

4 to 4.5 pounds peaches (about 18 medium)

4 cups sugar

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Directions

To prepare pulp: Wash peaches and mark an X on the bottom of each peach. Blanch in hot water for about 10 seconds. Put peaches in cold water.

Peel the peaches. Peel, pit and slice the peaches.

 

Combine the peaches and 1/2 cup water in a large sauce pot. Simmer until peaches are soft.

Puree using a food processor or a food mill, being careful not to liquefy. Measure 2 quarts peach pulp.

To Make Butter:  Combine peach pulp and sugar in a large sauce pot. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Stir in spices.

Ladle hot butter into jars

Leaving a 1/4 inch headspace. A headspace is an area left unfilled between the top of the food in a home canning jar or freezer container and the rim of the jar or freezer container. Remove any air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner. A boiling-water canner is a kettle large enough to completely immerse and fully surround canning jars and two-piece caps with water. The boiling water canner is used for processing high-acid foods. Usually fruits.

 

Ta Da!

Mile High Buttermilk Biscuits

Ever since I was a kid, I have always loved fried chicken, biscuits, macaroni and cheese, biscuits and gravy, anything pork, pies, cobblers, you name it! However, I think the common denominator behind this is the theme that many of the things I have loved (and still do) has been the fact that it is good old southern cuisine.

Now, we all know these things are not good for our thighs or our hearts. Because of this, the southern cooking at the Cole residence is very limited. But, admit it. There is something comforting about a big bowl of homemade macaroni and cheese. 

When I came across this recipe for these biscuits after seeing the co-owner of Brooklyn's Pies 'n' Thighs making them on The Martha Stewart show, I knew I would have to try it out. Not only does the name of her establishment put a smile on my face, so do her biscuits. These are some of the best biscuits I have made, and trust me. I have made a lot. One secret is when you are cutting out the biscuits with the cutter, do not twist the cutter. By doing so, you are actually cutting off and sealing the edges of the biscuit resulting in a biscuit that does not have layers of flaky height. Just push down and pull the cutter back up. It truly is that simple. 

These biscuits are perfect the next day paired with some cold chicken and sweet tea for a nice summer picnic. Now if only the heat here would subside a bit. However, that isn't stopping me from baking up a batch. Enjoy!

Directions

1. Preheat oven to 425 degrees. Line two baking sheets with parchment paper and set aside.

2. Place pastry flour, sugar, baking powder and salt in the bowl of a food processor; pulse until well combined; add butter and pulse until mixture resembles a coarse meal. Transfer to a large bowl and add all-purpose flour.

3. Add buttermilk to chilled flour mixture and mix until dough comes together. Turn dough out onto a floured work surface and bring together using the heel of your hand. Pat dough out to 1 1/2 inch thick and cut into 16 biscuits using a 3 by 2 inch round biscuit cutter, rerolling scraps as necessary; transfer to prepared baking sheet.

4. In a small bowl, whisk together egg and cream; brush biscuits and transfer to the oven and bake for 5 minutes. Reduce heat to 400 degrees and continue baking until golden brown, about 22 minutes more. Let cool 5 minutes on baking sheet before serving.

Caribbean Inspired Menu

Two weeks ago,  the hubby and I celebrated our fifth wedding anniversary on June 17, 2006. We had been married on the caribbean island of Grand Cayman and at the time vowed we would be back to celebrate our fifth anniversary. Well, guess what? Two weeks I was obviously not in the caribbean enjoying some nice frozen drinks with the sand in between my toes. However, that didn't stop me from trying to bring a little bit of the island into our house.

 

For Christmas Rob had surprised me with Eric Ripert's latest cookbook: Avec Eric. Eric is one of my favorite celebrity chef's as he always seems so subdued and comes across as just a fun guy to be around. Mr. Ripert is a huge fan of Grand Cayman as he has a restaurant in the Ritz on the island. He goes back to the island time and time again to enjoy the beautiful sunsets, amazing food and the kindness of the natives. Oh, and that little fact that he is one of the best seafood chef's around does help. Okay, that and him having a french accent helps too.

Although the book says simple recipes, there were many times where, yes, they were simple. However, trying to find some of the ingredients was quite difficult (Yes, that would be you conch and wild boar)

 

Even with all the difficulty I must admit that this cookbook has some of the best food porn I have ever come across. I mean, who wouldn't want to be Eric traveling the globe, cooking and eating amazing food all with the camaraderie of great  friends? I like to think that this isn't just a cookbook, but an ode to an amazing life. One that me as a regular person can thumb through drooling over the food and wishing that I was there, and there, and there. However, I guess I can't complain too much. I mean, I did get married there and we had the most fantastic time. It must have been the thumbing through the pages that made me get a little nostalgic and miss the island. 

Although I obviously was missing rum runner's on the beach and pink sunsets, I was craving some caribbean fare fiercely! Since I am a die hard gastronome, going out to eat at a caribbean restaurant just doesn't do it for me. I wanted to make it myself! What better way than to let Eric take the reigns and show me how.

 

Menu

Piña Colada

Shrimp in Coconut Curry Sauce

Caribbean Fried Rice

Rum Cake

 

What's the perfect way to start a Caribbean meal? With the infamous Pina Colada of course! This was a must at our reception on the beach, and for good reason. Who doesn't enjoy pineapple and coconut? Add some rum and you have yourself an out of this world cocktail. Enjoy!

Piña Colada

Serves Four

Ingredients

1 cup light rum

1 cup pineapple juice

1 cup unsweetened coconut milk

1/2 cup pineapple chunks

1 1/2 cups ice cubes

4 fresh pineapple slices for garnish

Directions

Combine the rum, pineapple chunks, coconut milk and pineapple juice in a blender and blend well. Add the ice and blend until slushy.

Pour the Piña Colada into 4 glasses. Garnish each glass with a pineapple slice and serve.

 

Shrimp in Coconut Curry Sauce

Serves Four

Ingredients

2 tablespoons canola oil

1 shallot, thinly sliced

2 garlic cloves, thinly sliced

1 stalk lemongrass, thinly sliced

2 tablespoons thinly sliced fresh ginger

2 teaspoons Thai red curry paste

1 teaspoon Madras curry powder

1/2 cup chicken stock

1 cup unsweetened coconut milk

-fine sea salt and freshly ground black pepper

1 1/2 pounds large shrimp, peeled and deveined

1/4 cup fresh lime juice

1/2 cup fresh basil, julienned

Directions

Heat the canola oil in a saucepan over medium heat. Add the shallot, garlic, lemongrass and ginger and saute until softened. Add the Thai curry paste and curry powder and stir to combine. Add the chicken stock and simmer for about 10 minutes, until lightly reduced. Add the coconut milk and simmer for 5 more minutes for the flavors to come together. Remove the curry sauce from the heat and season to taste with salt and pepper. Strain the sauce through a fine-mesh sieve into another saucepan.

Season the shrimp with salt and pepper and add the shrimp to the curry sauce. Bring the curry sauce to a simmer and cook just until the shrimp start to turn opaque, about 5 minutes. Stir in the lime juice to taste. Divide the curry among 4 bowls, then garnish with the basil and serve immediately.

Caribbean Fried Rice

Serves Four to Six

Ingredients

1 1/2 uncooked basmati rice

-fine sea salt and freshly ground black pepper

4 tablespoons olive oil

3 tablespoons sliced scallions

1 jalapeño pepper, seeded and minced

2 teaspoons minced fresh ginger

1/2 cup diced apple

1/4 cup diced banana

1/4 cup pitted peeled mango

1/4 cup golden raisins

1/4 cup sliced almonds

-pinch of cayenne pepper

-cilantro, for garnish

Directions

Rinse and drain the basmati rice. Place the rice in a small saucepan with 2 1/2 cups water and a pinch of salt. Bring the rice to a boil over high heat, then lower the heat to medium and simmer for 10 minutes, or until most of the water has been absorbed. Place a tight fitting lid on the pan,  then remove the pan from the heat and let sit another 10 minutes or until all the water is absorbed and the rice is tender. Spread the rice out on a sheet pan and chill.

Heat the olive oil in a large nonstick saute pan over high heat. Add the scallions, jalapeño, and ginger and very quickly toss until fragrant. Add 2 1/2 cups of the chilled cooked rice, apple, banana, mango, raisins and almonds and season to taste with salt, pepper and cayenne.

Transfer the fried rice to a platter. Garnish with cilantro and serve hot.

 

Rum Cake

Rum cake has a special place in our hearts as it was served as our wedding cake. I wanted to order a Tortuga Rum Cake for our anniversary and then realized that a small one would cost me around $50 (that included shipping) I searched the internet far and wide and could not find the exact recipe for Tortuga Rum Cake. However, I did find a recipe named: Almost Tortuga Rum Cake. Although it didn't taste exactly like Tortuga's version, it was darn close and absolutely delicious to the point that I will make it again many times over.

Serves 12 

Recipe from www.food.com

Ingredients

Basic Cake Mix

2 cups cake flour

1 1/2 cups granulated sugar

4 teaspoons baking powder

1 teaspoon salt

1/2 cup butter, cut into small pieces

3 tablespoons vegetable oil

For the Cake

1/2 cup finely chopped walnuts

1 (3.5 oz) package vanilla instant pudding mix

1/2 cup milk

4 eggs

1/2 cup Whaler Vanille Rum (Hawaiian-style rum)

1/2 cup vegetable oil

1 teaspoon vanilla extract

Rum Soaking Glaze

1/2 cup butter (do not substitute)

1/4 cup water

1/2 cup Whaler Vanille Rum

1 cup granulated sugar

Directions

1. Basic cake mix; In a large mixing bowl, combine basic cake mix ingredients.

2. On low speed combine ingredients until the mixture is the consistency of fine gravel, and all the particles are the same size.

3. This mix may be contained and stored for up to 3 months in the fridge.

For the Cake:

4. Preheat the oven to 325 degrees

5. Spray a large Bundt pan (12 cup) with nonstick cooking spray.

6. Sprinkle the chopped walnuts on the bottom.

7. Place the basic cake mix, pudding mix, milk, eggs, rum, oil and vanilla extract in a large bowl and combine on medium speed with mixer for 2-3 minutes. Scrape down the bowl halfway through. Batter should be smooth.

8. Pour into bundt pan

9. Bake for about 55 minutes (I baked for 60 and recommend you do as well because the glaze makes the cake very moist)

10. Remove from the oven and place on a cooling rack while making the soaking glaze.

Rum soaking glaze:

11. Combine the butter, water and sugar in a small saucepan.

12. Bring to a boil carefully as mixture boils over easily.

13. Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.

14. Remove from the heat and add the rum, mix to combine.

15. While cake is still cooling, pour some of the hot syrup over the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all the syrup is added.

16. Allow cake to cook completely in a pan before turning out onto a serving platter. This cake is delicate, so once it is turned out, it can not be moved around easily. Can be eaten when fully cool and is even better the next day!

 

 

Orzo Salad with Celery, Radishes and Herbs

Sometimes, I just want something a little fresh and to be completely honest, simple. Now that summer has arrived, I find myself scouting out recipes that don't require a lot of time in the kitchen. Because, let's get real here, who wants to really slave over a hot stove when it is nearing 100 degrees anyhow? 

This salad is the perfect summer salad, incorporating my early summer favorite, the radish. So, go ahead, make a batch. It stays well in the fridge and is the perfect accompaniment to any barbecue get together. Enjoy!

 

Recipe adapted from Bon Appetit's website

 

Ingredients

2 cups whole-wheat orzo

1 1/2 cups very thinly sliced celery (about 3 stalks)

1 pint grape tomatoes, halved (for my recipe, I omitted)

1 bunch radishes, trimmed, thinly sliced

2/3 cup fresh herbs (I chose parsley and oregano)

5 tablespoons olive oil

4 tablespoons white balsamic vinegar

1 cup (about 5 oz) crumbled fresh goat cheese (preferably 4 peppers)

Directions

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain. Transfer to large bowl; add celery, tomatoes, radishes and herbs.

Whisk oil and vinegar in small bowl. Season with salt and pepper and pour over salad; toss to coat. Season salad with salt and pepper. Fold in half of goat cheese. Sprinkle remaining cheese over and serve.

 

Shredded Brussel Sprouts with Pecans and Mustard Seeds

Growing up, I was never really a picky either. As long as it wasn't mushrooms or brussel sprouts, I was pretty much good to go. Now that doesn't mean that I ate everything in front of me with a smile on my face, but I like to think of myself as an equal food opportunist as a child. 

However, those mushrooms. Like many adults, I now love the things I despised as a child. Yet, mushrooms were the death of me. I still remember my mother serving me a beef stroganoff as a kid with none other than yep, you guessed it. Mushrooms. Now before she would make this particular recipe sans mushrooms. But, not this night. This night, it seemed as if her memory had escaped her. For there they were. Mushrooms, drowning in sauce over a bed of noodles. 

I refused to eat it. Refused! I remember her telling me (and no this is not folk lore, this happened!) that I would sit there until I finished it. So, I sat there. All the way through dinner, my mother washing the dishes, turning off the kitchen light and leaving the room. I still sat there and to this day I could not tell you how I finally got out of the kitchen that night.

Mushrooms now? Love them! Now what about those brussel sprouts I mentioned earlier? Well, it wasn't until a trip to Amsterdam in 2008 that I finally began to love those mini cabbages that people seem to despise so much. Truth be told? I didn't have a choice.

Although Amsterdam communicates in english a lot of the times, there were still circumstances where the majority of the people who worked at certain establishments spoke nothing but Dutch. The restaurant De Kas was one of them. 

De Kas is a restaurant that is housed inside of a turn of the century green house. There is an herb garden that grows in the middle of the restaurant and they utilize an off site farm for the rest of their produce. De Kas is also a Michelin starred restaurant and it was the best meal of my entire life. I truly can't say that about many meals, but this was probably number one, and what was on the set menu that night? Brussel sprouts. Did I know? No, because again it was a set menu and our waiter did not speak great english. 

I still remember seeing them. Despising them in front of me. Remembering how much I hated them as a child. Yes, I had tried to eat them once again as an adult to quite an epic fail, yet I was still going to try them. I was sure glad I did. The most delicious brussel sprouts I had ever eaten in my life. Seemed to be slow roasted in butter with bacon. I know bacon makes everything better, however there was something in this dish that I couldn't pin point, yet it was so delish that I wasn't nit picking.

I ate them. I relished them. I dreamt about them. I would never eat brussel sprouts like that ever again. Brussel sprouts where I will want to eat them. Over and over again. Until I came across this recipe. Shredded Brussel Sprouts with Pecans and Mustard Seeds. I swear the crunch the pecans add is pure heaven. I have even served this as an entree with an egg on top as well. Believe it or not, they are utterly addictive! Enjoy!

 

    Adapted from Wholeliving.com Serves 4

 Ingredients 

1/3 cup pecans, coarsely chopped

2 containers (10 oz each) Brussel sprouts, ends trimmed

1/2 tablespoon butter

2 teaspoons olive oil

1 tablespoon yellow mustard seeds

1 to 2 tablespoons fresh lemon juice

Coarse salt and ground pepper

Directions

1. Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.

2. Meanwhile, with the shredding disk of a food processor, shred Brussel sprouts (if you don't have a food processor, halve and thinly slice with a chef's knife). In a large nonstick skillet, heat b utter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add brussel sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice and season with salt and pepper. Serve topped with pecans.

Oven Roasted Applesauce

As I have mentioned before (and will continue to do so for many more posts) I grew up in Arizona. Not northern Arizona, but smack dab almost in the middle of the state Arizona. Which meant, I lived in a concrete jungle.

For many, living in a concrete jungle is their idea of paradise (Yes, mine too since I would love to live in NYC) but, a concrete jungle in Arizona is anything but a good thing. Think heat and lot's of it to the point that all the concrete absorbs it. I could literally fry an egg in the summer time on the sidewalk. Not my idea of a good time.

Which is why some films from my childhood remain forever ingrained in my memory no matter how horrendous the acting was. One such movie was the 1987 hit with Diane Keaton named Baby Boom. Yes, I know what you  may be thinking. Why would that movie be etched into my head that well over twenty years later I still think about it? Blame it on the apples.

 
 
Who can't forget the NYC urbanite played by Keaton who took that baby of hers and moved into a farm house? A farm house that seemed to have oodles of apple trees on the property. So many that she went crazy trying to figure out what do do with all the apples. Sounds like my idea of a good time. Literally.

She was making everything from pies, to apple butter, to tarts, to applesauce. Wait. Applesauce? Homemade applesauce? Up to this point in my life, I felt as if applesauce only came out of a jar. You know, the one with the name Mott's on it? 

 
 
 Ever since that realization that yes, you could make your own applesauce, I have been chasing after the dream ever since. However, it wasn't until recent years that I set out to do so. 

I stumbled across this  recipe when I needed homemade applesauce for another recipe. Once I started searching, that desire came back again. I was going to make it myself and let me just tell you that words cannot describe the deliciousness that is warm, homemade applesauce. The ultimate comfort food. Enjoy!

 

 

 
 Roasted Applesauce

Recipe adapted from marthastewart.com

Serves 4

Ingredients

1/4 cup water

6 tablespoons brown sugar

1 teaspoon lemon juice

2 tablespoons unsalted butter cut in pieces

3 pounds assorted apples (Gala, McIntosh, Fuji)

1/2 teaspoon ground cinnamon

Pinch of Salt

Pinch of Nutmeg

Pinch of Cloves

Directions

1. Preheat oven to 425 degrees. Combine water, sugar, lemon juice and salt in baking dish.

2. Scatter butter pieces over mixture and top with apples. Roast until soft about 30-40 minutes.

3. Working in batches, pass apple mixture through food mill  (sometimes I use a food processor or blender) into a bowl. Stir in spices. Serve warm, room temperature or chilled. Can be refrigerated in airtight container for five days.