Jan 8, 2018

Festive Flatbread


Festive Flatbread


Large store bought flatbread base or Naan
1 cup lightly packed baby kale/baby spinach
1 cup roasted butternut squash cubes
1 cup shredded Fontina
1/3 cup shredded brussel sprouts
2 tbl Pancetta, crisped
Sliced red onion (optional)
2 tbl pomegranate seeds
1-2 tbl olive oil
1-2 tbl grated Parmesan
Drizzle of pomegranate molasses




Preheat your oven on the “Stone” setting or Bake at 450 F with a pizza stone or inverted sheet tray on the bottom rack for at least 30 minutes.

Set your flatbread base on your pizza peel.  In a small bowl toss the greens and Brussel sprouts with a light drizzle of olive oil, salt and pepper.  Spread evenly on the flatbread.  Next sprinkle the Fontina cheese all over.  Now dot the butternut squash all around, followed by the rest of the ingredients, with the exception of the pomegranates and pomegranate molasses. 


Transfer to the oven by sliding the flatbread off the pizza peal and onto the hot pizza stone/inverted sheet tray.  Cook the flatbread for 8 minutes until the cheese melts and the crust is nice and crispy all around.  Use the pizza peel to remove the flatbread from the oven.  Sprinkle with pomegranate seeds and drizzle with pomegranate molasses, cut and serve!

Lime Custard Tartlets

Lime Custard Tartlets




           Tartlets
          
           1 can sweetened condensed milk (14 oz)
           1/2 cup fresh lime juice, plus zest from two limes
           2 Tbsp. powdered sugar
           4 egg yolks
  1 tsp vanilla bean paste
          2-3 packages frozen store bought mini phyllo tart shells          


         Whipped Cream
         2 cups cold heavy cream
         1 tsp vanilla bean paste
         2 tbl powdered sugar 
          
            
           Candied Lime (optional)
            
           1-2 limes, sliced into thin rounds
           1 cup sugar
           1 cup water
           ¼ cup granulated sugar

Preheat oven to convection 350 F degrees.
For Garnish (can be made ahead of time):
Combine water & 1 cup sugar in a small pan. Bring to a simmer & add lime slices. Simmer for 20 min.
Drain & spread out on a rack to dry for at least 1 hour
Put ¼ cup sugar in shallow bowl or tray. Once the limes are dry, coat both sides of the lime slices with the granulated sugar and place back on the rack. Cut the rounds into desired size for garnish (I usually quarter them)
For whipped cream
Chill the bowl and whisk attachment of your stand mixer.  Once chilled transfer the cold heavy cream, sugar, and vanilla bean paste into the bowl and whisk on high speed until soft peaks form. Transfer to a piping bag with star tip, and chill
For tartlets:
In a large bowl, whisk egg yolks with sweetened condensed milk, lime juice, sugar, vanilla bean paste and lime zest until smooth and blended.
Scoop the batter generously into the mini phyllo tarts. Bake for about 12 minutes, or until custard has set. Remove and let cool to room temperature.
Lastly top with whipped cream and candied lime quarters. Enjoy!

Dec 8, 2017


Butternut Squash Bread Pudding



1 loaf crusty (day old) Italian bread, cut into crouton sized pieces
1 medium butternut squash, cubed into 1” pieces
5 oz Baby Spinach
1-2 tbl olive oil
4 cups whole milk
2 cups heavy cream
4 eggs
4 Cups of shredded cheese (I used Fontina, Pecorino, Mozzarella, and Parmesan)
1-2 tbl fresh sage, minced
Pinch of nutmeg
Salt and pepper

Ramekins or casserole dish
Nonstick cooking spray
Freshly grated Grana Padano

Set the oven to 375 F on convection mode and spray the ramekins/casserole with nonstick cooking spray. Set aside on a sheet tray.
Toss the butternut squash with olive oil, salt and pepper and spread flat on a parchment lined sheet tray. Transfer to the oven and roast for 25 minutes or until nicely caramelized. 

While the squash is roasting, prepare the custard base.  In a large bowl, combine the milk, cream, eggs, and spices, whisk together.  Add the cubed bread and set aside.  Allow the bread to absorb as much of the custard as possible.
Bring a saute pan to a medium high temperature, and 1 tbl olive oil.  Once the oil is glistening, add the spinach plus a little salt and pepper.   The spinach will wilt quickly, remove it from the heat and set aside.  
Once the butternut squash has been removed from the oven and cooled slightly, add to the bowl with the bread and custard along with the spinach and sage.  

Lastly, add the cheese and mix all the way through. 

Transfer the bread pudding to the ramekins or casserole dish and transfer to the oven on the sheet tray (to catch any spillover).  The ramekins will cook in 25 minutes, the casserole dish will take around 45-50 minutes.  Remove from the oven and grate fresh Grana Padano cheese on top. Allow it to rest for at least 15 minutes before serving.  ENJOY!





Gingerbread Spiced Egg Nog

2 cups whole milk
1 cup heavy cream
1 cinnamon stick
Pinch of Kosher salt
6-8 egg yolks (more or less depending on how rich you would like it)
½ cup sugar
¼ tsp ground cloves
½ tsp freshly grated nutmeg
½ tsp ground ginger
½ tsp ground cinnamon
½ tsp vanilla bean paste
1 tbl dark molasses
1 ½ oz Rum Chata (Optional)
½ oz Ginger Brandy (Optional)

Fresh made whipped cream (for Garnish)
Gingerbread cookies (for Garnish)

Combine the milk, cream, and cinnamon stick into a saucepan and bring to just under a boil.  While that comes to temperature combine the egg yolks and sugar and whisk until you achieve a pale yellow color and the sugar has dissolved. 
Once the milk/cream mixture heats up, add the spices, vanilla, salt, and molasses, mix through.
Now temper the eggs by slowly ladling the milk/cream mixture into the sugar/egg yolk mixture by whisking vigorously and pouring slowly. This step will prevent the eggs from scrambling.

Next transfer the mixture back into the saucepan, and bring the temperature up to 170 F whisking periodically through the process.  A digital or candy thermometer comes in handy for this step.  Now remove from the heat and transfer to a bowl.  Chill and serve with fresh whipped cream and gingerbread cookies.  Happy Holidays!

Oct 19, 2017

Ahi Tuna Poke Wonton Cups






     Tuna Poke
1LB large sashimi grade Ahi tuna steaks cut into 1/2 “cubes (Whole Foods sells this frozen)
1 shallot, sliced (rinsed in cold water)
1/2 cup chopped green onion
3 tablespoons low sodium soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1 tsp Sambal (chili garlic sauce)
1 tbl toasted sesame seeds
1 tbl black sesame (for garnish)
1-2 tbl chives (for garnish

Wonton Cups
Nonstick Cooking Spray
Wonton Wrappers
Sea Salt
Mini Muffin Pan























Directions:
Pull the tuna from the freezer and allow to thaw slightly on the counter top.
Preheat the oven to Convection 375 degrees F. Spray 2 mini-muffin tins with cooking spray.
Place each wrapper into a section of a mini-muffin tin. Press each wrapper into the tin and arrange so that it forms a cup shape, gently so the wrapper does not rip. The wrapper will overlap and stick up out of the cup. Spray with cooking spray, sprinkle with salt and bake for 6-8 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.
Tuna Poke:
In a medium bowl, combine the soy sauce, rice vinegar, sesame oil, sambal, whisk to combine, then fold in shallots, green onion, and toasted sesame seeds. Season with salt to taste.  
When the tuna has thawed a bit, but is still firm, cut into (1/2”)cubes. This texture makes it easier to cut. Now transfer to the bowl with the dressing. Toss together and season to taste.  Use immediately or cover and chill. 

Fill the wonton cups with 1-2 tbl of tuna poke, garnish with black sesame seeds and chives.  Enjoy!

Oct 17, 2017

Lamb Meatballs with *Greek Goddess Dip

   

Preheat oven to Convection 350 F

For the Dip:

Place all the herbs plus garlic, scallions, and salt in the bowl of a food processor and pulse a couple of times until finely chopped. 
While the motor is running, slowly drizzle in the olive oil.  Next add the feta and pulse until well combined.  Now add in the yogurt until you achieve a nice smooth consistency.  Add the lemon juice and season with more salt and pepper to taste.  Transfer to a bowl, cover and refrigerate.

For the Meatballs:

Line a half sheet pan with a silpat or parchment paper. 
Heat your small skillet to a medium temperature, and add the olive oil.  Once the oil is hot add the onions, spices (oregano, cumin, coriander, and cinnamon).  While the spices bloom and the onions sweat, place the rest of the ingredients in a large bowl (ground lamb, egg, panko bread crumbs, salt, pepper).  Once the onions have softened and spices have melded, add to the bowl.  Using your hands, mix all the ingredients thoroughly. 

Using a cookie scooper or a spoon, portion out 24 meatballs and place them on the lined sheet pan.  Transfer to the oven and cook for 15-20 minutes.  Alternatively you could sear/brown the meatballs in a large skillet on the stove top. 
Once the meatballs are cooked through, transfer them to a platter and serve with chilled Greek Goddess Dip.  Enjoy!


 *Adapted from NY Times recipe

Aug 23, 2017

Peach and Ricotta Crostada


Dough
2 ½ cups All-Purpose Flour
1 tsp Salt
1 TBL Sugar
2 Stick Cold Unsalted Butter Cut Into Small Cubes
¼ to ½ Cup Ice Water
Filling
2 Cups Whole Milk Ricotta
1 Lemon Zested
2 TBL Honey (or to taste)
2 Ripe Peaches, Thinly Sliced
2 TBL Toasted Chopped Pistachios

1 TBL Demarara Sugar
1 Egg beaten wih 1 TBL of heavy cream

Directions:

Combine all the dry ingredients together in a food processor, pulse to combine. Add the butter; pulse until mixture resembles a coarse meal, with some pea-size pieces of butter remaining.

Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly, if the dough is dry, add more cold water, 1 TBL at a time. Careful not to over process.

Transfer half of dough onto lightly dusted work surface. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.

To Make the Crostada:

Preheat oven to 375 F or on Convection at 350 F

In a medium bowl, whip together the Ricotta, lemon zest and honey.  Add a couple pinches of sea salt to balance the sweetness if you like.  Set aside.

Roll out the dough to a 12” diameter on a lightly floured work surface, flipping over during the rolling process to ensure the dough does not stick.  Transfer to a parchment or silpat lined sheet tray.  Spread out the ricotta mixture in the center of the dough, leaving at least a 2 inch border all the way around.

Arrange the peach slices, artfully in concentric circles all the way around the ricotta.  Fold the edges of the crostada dough up around the ricotta/peach filling and create pleats all the way around. 

Brush the edge of the dough with the egg wash, and sprinkle with demarara sugar. 

If you want a flakier dough, place in the freezer for 10 minutes before baking. 


Place on the middle rack of the oven and bake for 20-30 minutes or until golden brown. Remove from oven, allow to rest and sprinkle with pistachios before serving. 

Aug 16, 2017

Carnitas Quesadillas

   Carnitas
·         4-5 lbs Pork Butt or Shoulder trimmed and cut      into large chunks
·         2 TBL Canola or Vegetable Oil
·         1 TBL Kosher Salt
·         1 tsp Fresh Ground Pepper
·         1 TBL Dried Oregano 
·         1 TBL Ground Cumin
·         1 Large Brown or White Onion, cut into        wedges
·         6 Cloves Garlic, Smashed
·         2 Limes, Juiced
·         2 Large Oranges, Juiced
·         2-4 cups Low Sodium Chicken Stock (or    enough to cover the meat while braising 
·         2 Bay Leaves
·         3 Sprigs Cilantro

  
     Quesadillas
      2 Cups Shredded Monterey Jack Cheese
      8 Flour Tortillas
      ½ Cup Steamed Corn Kernels
      ½ Cup Diced Red Bell Pepper)
      1 tbsp Canola or Vegetable Oil
      ¼ Cup Thinly Sliced Scallions
      Salt and pepper
      Fresh Cilantro, Finely Chopped (optional garnish)
      1 Cup Sour Cream, For Garnsih

Preheat the oven to 400 F
Directions:
After the pork has been cleaned, trimmed and bone has been removed, season generously all around with salt and pepper.
Heat a large dutch oven to a medium high temperature, add the oil, then add the pork pieces and sear on all sides until a nice crust forms.  Next, add the onions and garlic, plus a little bit of the chicken stock to deglaze the pan, scraping up all the browned bits on the bottom.  Now add the cumin and oregano, cook until fragrant.  Next add the orange juice, lime juice, bay leaf, cilantro sprigs, remaining chicken stock, salt and pepper. Bring to a boil. 
Cover and transfer to the oven for 2 ½-3 hours.

Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!) Ladle left over, strained liquid over the shredded pork, and set aside. (Can be made up to 3 days ahead of time)

Preheat griddle to 375 F.

Lay out the tortillas. Divide the cheese between the tortillas, scattering evenly across half of each tortilla. Top with pork carnitas, corn, diced red pepper, scallions, and more cheese. Season to taste with pepper and salt. Fold the tortillas in half.

Brush the griddle or griddle pan lightly with oil. Add as many quesadillas as will fit in the pan. Cook until nicely browned on one side then flip over the folded edge. Cook the other side until browned, then remove from pan. Tip: Keep cooked quesadillas warm in a very low oven. Keep then in spread out in a single layer so they stay crisp.

Serve immediately, garnished with cilantro and a dollop of sour cream.