Sarah Carey’s Pickled Citrus Salad

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Sarah Carey’s Pickled Citrus Salad

Serves 3-4

You don’t need iceberg lettuce to create a salad. You don’t even need lettuce! It’s amazing what you can do with some citrus and fresh herbs, and our friend Sarah created a dream salad using some basic pantry and garden ingredients the last time we cooked with her. Don’t let the beauty of it intimidate you – it’s very easy to make. And these pickled jalapeno and citrus slices would be good atop any salad! 

INGREDIENTS

3/4 cup white vinegar
1 Tbsp. sugar
2 tsp. kosher salt
1 jalapeño seeded, thinly sliced
1 pomelo or grapefruit, supremed
1 tangerine or mandarinquat, thinly sliced
6 kumquats, thinly sliced
1 (2-inch) piece of ginger, peeled and julienned
¼ cup fresh herbs (fennel fronds, mint, parsley, etc.)
Three avocados, peeled and sliced into wedges
Nasturtiums (edible flowers) for garnish
Extra virgin olive oil
Flaky salt and freshly ground pepper to taste

DIRECTIONS

Place the jalapeno slices and citrus in a bowl.

Combine vinegar and ¼ cup water in a small saucepan. Add the sugar and salt and bring to a boil stirring until sugar has dissolved. Remove from heat and carefully pour over the citrus and chiles. Allow to stand until cool.

Arrange avocados on a plate. Spoon ½ cup citrus over top. Drizzle with some of the brine and a generous amount of olive oil. Season with salt and pepper. Sprinkle with herbs and garnish with nasturtiums if using.

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Coconut Confetti Pound Cake with Coconut Whipped Cream

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Coconut Confetti Pound Cake with Coconut Whipped Cream

Serves 8-10

INGREDIENTS

For the Coconut Whipped Cream:
One 15-ounce can coconut cream or full fat coconut milk
¼ cup powdered sugar
1 teaspoon vanilla or more to taste (optional)

For the Cake:
10 Tbsp. unsalted butter, softened at room temp, plus additional for buttering pan
1 ½ cups sugar
3 large eggs, at room temperature
1 ½ cups AP flour, plus additional for dusting
½ teaspoon salt
½ teaspoon baking powder
¾ coconut milk, shaken well
1 teaspoon coconut extract
½ teaspoon vanilla extract
¾ cup Rainbow Jimmies

DIRECTIONS

Make the Coconut Whipped Cream:
Place the can of coconut milk in the refrigerator for 8-9 hours, or overnight.

Open the can and spoon out the solid part of the coconut cream. Underneath the solid portion, it will be liquid – don’t scoop any liquid out. Place the cream in the bowl of a stand mixer fitted with the whisk attachment (you can also use a hand mixer). Beat on high for 3-5 minutes until light and fluffy. Add in the sugar and vanilla and whisk another minute. Serve immediately or store in the fridge for 3-5 days.

Make the Cake:
Preheat oven to 350 degrees F. Butter a 9 x 5 x 3-inch loaf pan, then line with one piece of parchment paper (crosswise) so that there is a 2-inch over hang (this helps you pull the cake out after it’s cooled). Butter the parchment paper and sprinkle with a little bit of flour.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3-4 minutes. With the motor on low, add the eggs one at a time, mixing between each and scraping the bowl as needed. Beat for another 3 minutes until fluffy.

In a small bowl, whisk together the flour, salt and baking powder. In another small bowl, whisk together the coconut milk with vanilla and coconut extract.

With the motor on low, add half of the flour mixture to the butter-sugar mixture, then pour in the coconut milk and finally, add in the remaining flour. Mix until just blended, and then stir in the rainbow sprinkles with a rubber spatula. Pour batter into the prepared pan and bake until golden brown on top and a toothpick inserted in the center comes out clean, about 50-60 minutes. Oven temperatures vary! Allow the cake to cool completely on a wire cooling rack. Serve with coconut whipped cream and more sprinkles!

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Pound Cake with Candied Kumquats

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Pound Cake with Candied Kumquats

Serves 8-10

Our friend Sarah Carey (Martha Stewart food editor – yeah, we’re name dropping!) cooked with us a few weeks ago and showed up with a massive box of citrus, including kumquats, which are like miniature oranges. Kumquats are kind of tart and tangy, but they’re also sweet. Some people eat them whole with the peel on, but we prefer to candy them and spread on toast… or cake!

INGREDIENTS

For the Candied Kumquats:
7 oz kumquats, sliced (about 1 ¼ cup)
½ cup water
1 cup sugar

For the Pound Cake:
10 Tbsp. unsalted butter, softened at room temp, plus additional for buttering pan
1 ½ cups sugar
3 large eggs, at room temperature
1 ½ cups AP flour, plus additional for dusting
½ teaspoon salt
½ teaspoon baking powder
¾ cup heavy cream
1 teaspoon vanilla

DIRECTIONS

For the Candied Kumquats:
Thinly slice the kumquats and toss out the seeds. Bring the water and sugar to a boil over high heat, then reduce to a simmer and cook for 3 minutes until the sugar is fully dissolved. Add the kumquats and simmer for 10 minutes.

Set a sieve over a bowl and drain the kumquats. Pour the syrup back in the pot and simmer on low for 10-12 minutes to reduce the syrup to ½ cup. Pour ¼ cup of the reduced syrup into the kumquats and gently stir. Reserve the rest of the syrup for cocktails or ice cream!

Cover candied kumquats with plastic wrap and set aside or store in an air-tight container for up to a week.
 

For the Pound Cake:
Preheat oven to 350ºF. Butter a 9 x 5 x 3-inch loaf pan, then line with one piece of parchment paper (crosswise) so that there is a 2-inch over hang (this helps you pull the cake out after it’s cooled). Butter the parchment paper and sprinkle with a little bit of flour.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3-4 minutes. With the motor on low, add the eggs one at a time, mixing between each and scraping the bowl as needed. Beat for another 3 minutes until fluffy.

In a small bowl, whisk together the flour, salt and baking powder. In another small bowl, whisk together the heavy cream with vanilla extract.

With the motor on low, add half of the flour mixture to the butter-sugar mixture, then pour in the milk and finally, add in the remaining flour. Mix until just blended. Do not over mix. Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 50-60 minutes. Allow the cake to cool completely on a wire cooling rack before garnishing with candied kumquats.

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Sweet & Spicy Thai Beef

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Sweet & Spicy Thai Beef

Serves 4

This is a marriage of several recipes that we love. The original inspiration was from a post on Instagram by Julia Flowers @SnackHappy. Over time, we added our own twists and now it has become one our favorite meals! We usually prefer to pile all of the ingredients in butter lettuce leaves, but you could also use flour tortillas, pita bread or even just make a bowl out of it.

INGREDIENTS

For the Fig Paste:
12 figs
½ cup boiling water

For the Dressing:
1 carrot, julienned
1 red jalapeno, thinly sliced
Handful of fresh basil leaves
1 Tbsp. lime juice
1 Tbsp. olive oil

For the Sauce:
1 Tbsp. coconut aminos 
1 Tbsp. tamari (or soy sauce)
1 Tbsp. fish sauce (We love Red Boat!)
3 Tbsp. lime juice
1 tsp honey

For the Beef:
1 Tbsp. coconut oil
1 ½ lbs lean ground beef* (or ground turkey)
3 garlic cloves, finely chopped
1 inch piece of ginger root, finely chopped
¼ cup coconut aminos
1 Tbsp. toasted sesame oil
2 Tbsp. fig paste (See above)
1 tsp arrow root
½ tsp red pepper flakes
Salt and Pepper to taste
2 scallions, thinly sliced
1 Tbsp. sesame seeds
Butter lettuce leaves for serving
Cauliflower rice for serving

DIRECTIONS

Make the Fig Paste:
Place 12 figs in a bowl with ½ cup of hot water. Let the figs soak for 5 mins. Toss figs and the water they were soaking in into a food processor or high powered blender. Blend until smooth. Paste can be stored in the refrigerator for up to a week.

Make the Dressing:
In a small bowl, whisk together the lime juice and olive oil. Add the carrots, jalapeno and basil to the dressing gently toss to coat and set aside.

Make the Sauce:
Whisk together the coconut aminos, tamari, fish sauce, lime juice and honey. Set aside.

Cook the Beef:
Melt coconut oil in a pan. Sauté garlic and ginger until fragrant, about one minute. Add ground beef, break up in the pan and cook until no longer pink, 8-10 minutes. If needed, drain the fat.  Add the coconut aminos, toasted sesame oil and Fig Paste. Stir until paste dissolves. Add the arrow root, red pepper, salt and pepper. Cook until the sauce thickens and the meat has browned. Transfer the meat to a bowl and toss with scallions and sesame seeds.

Serve the Thai beef with a bowl of Cauliflower Rice alongside the garnishes and the sauce.

Let everyone make their own wraps with the butter lettuce or forgo the lettuce altogether and just eat it right out of the bowls! Yum!

*Depending on what kind of beef you use, you may have to drain a bit of the fat. Leave about a tablespoon of fat in the pan.

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Paleo Eggnog

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Paleo Eggnog

Serves 6

INGREDIENTS

3 cups full fat coconut milk (from about 2 cans)
1 cup unsweetened almond milk
1 vanilla bean, scraped
1 cinnamon stick
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg, plus more for garnish
1/8 teaspoon ground allspice
4 large organic, free-range egg yolks
¼ cup honey
¼ cup brandy or more depending how much your family is driving you nuts

DIRECTIONS

In a medium saucepan, heat the coconut milk, almond milk, vanilla and cinnamon stick over medium heat. Do not allow the mixture to boil.

Using a hand held electric mixer, whisk the egg yolks until light yellow in color, about 3 minutes. Add in the ground cinnamon, nutmeg, allspice and honey and whisk for another minute. Temper the egg yolks by slowly pouring in ½ cup of warm milk mixture into the eggs while continuously whisking. Continue until you’ve poured in a total of 1 ½ cups, then slowly pour the tempered eggs back into the saucepan of milk. While whisking, cook over medium heat for about 5 minutes. Do not let it boil. Remove pan from heat and whisk in the brandy. Remove the cinnamon stick, pour eggnog into a pitcher and chill in the fridge until ready to serve, at least an hour. Garnish with more freshly grated nutmeg and serve.

 

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Gluten-Free Bacon Cheddar Scones

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Gluten-Free Bacon Cheddar Scones

INGREDIENTS

For the Scones:
1 ¼ cup GF flour (We used Bob’s Red Mill)
¼ cup white rice flour
¼ cup super fine almond flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
½ cup (1 stick) unsalted butter, chilled in the freezer for 30 minutes
2 large eggs
1/3 cup buttermilk
6 slices cooked bacon, chopped
¼ cup grated sharp cheddar cheese
¼ cup finely chopped scallions (from about 3 scallions) 
For egg wash: 1 egg whisked with 1 Tablespoon water

For the Maple Butter:
½ cup unsalted butter, softened at room temperature
1 ½ Tablespoons maple syrup
Flaky sea salt for garnishing

 

DIRECTIONS

Preheat the oven to 350°F. Line a sheet tray with parchment paper. 

In a small bowl, whisk together 2 eggs with the buttermilk.

In a separate bowl, whisk together the flours, baking powder, baking soda and salt. Using the large holes of a box grater, grate the cold butter into the flour mixture and gently mix with a fork. Stir in bacon bits, grated cheese and scallions. 

Pour the buttermilk mixture into the dry ingredients and stir until a crumbly dough forms. Do not overwork the dough! Dump the dough onto a surface dusted with flour. Shape the dough into a 1-inch thick round disc and then using a sharp knife, cut the dough disc into 8 equal pie wedges (like you’re cutting a pizza). Transfer scones to the prepared baking sheet, brush the tops with egg wash and bake for 13-15 minutes until light golden brown. 

Whisk the softened butter with maple syrup until thoroughly combined. Sprinkle with flaky sea salt and spread on warm scones. Dig in!

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Gluten-Free Banana Chocolate Chip Cupcakes with Chocolate Frosting

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Gluten-Free Banana Chocolate Chip Cupcakes with Chocolate Frosting

Makes 12 Cupcakes

INGREDIENTS

For the Cupcakes:
1 ½ cups Gluten-Free baking flour (we love Bob’s Red Mill 1 to 1)
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
¼ cup light brown sugar
2 large very ripe bananas, mashed (¾ cup)
2 eggs, at room temperature
1/3 cup buttermilk
1 Tablespoon vanilla extract
½ cup semi-sweet mini chocolate chips

For the Frosting:
¼ cup unsalted butter, melted
3 Tablespoons cocoa powder, sifted
¼ cup whole milk, warmed
2 ½ cups powdered sugar, sifted
1 teaspoon vanilla extract

DIRECTIONS

Cupcakes:
Preheat oven to 350ºF. Line a 12-cup cupcake pan with cupcake liners. 

In a medium bowl, whisk together the flour, baking powder and salt. In a separate small bowl, whisk together the buttermilk and vanilla extract.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth and fluffy. Add in the mashed bananas and beat for another minute. Add in the eggs one at a time, beating between each addition, and continue to mix until smooth, about 2 more minutes. With the motor running on low speed, add in half of the flour mixture, then the buttermilk mixture, and finally the remaining flour. Mix until just combined. 

Stir in mini chocolate chips with a rubber spatula or wooden spoon and divide the batter among the lined cupcake tin. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and allow cupcakes to cool completely before frosting them.

Frosting:
In a small bowl, whisk the cocoa powder into the hot melted butter until chocolate is completely smooth. Pour into the bowl of a stand mixer fitted with whisk attachment. Add in the warm milk and vanilla and whisk until smooth. Gradually add in the powdered sugar beating between each addition. If frosting is too thin, add more powdered sugar. If it’s too thick, add a little more milk, one teaspoon at a time. Frosting should be thick, but easy to pipe or spread.

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Sweet Potato Gnocchi

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Sweet Potato Gnocchi

Serves 6 - 8

Thanksgiving is over. You don’t want to look at sweet potato casserole again. So what do you do with all the leftover sweet potatoes lying around?  Toss those taters in the oven, mash ‘em and make some homemade gnocchi! We promise it’s easier to make than you might think. This sweet potato gnocchi is so delicious on its own that sometimes we’ve just eaten it out of the pan, sans sauce.  However a rich, nutty herbed brown butter is the perfect sauce accompaniment.

INGREDIENTS

For the Gnocchi:
2 pounds sweet potatoes (yams)
2/3 cup whole milk ricotta cheese
2 teaspoons kosher salt
½ teaspoon pepper
¼ teaspoon freshly grated nutmeg
1 ½ cups flour, plus more for the work surface

For the Herbed Brown Butter Sauce:
½ cup (1 stick) good quality unsalted butter
¼ cup roughly chopped sage leaves, plus an additional ¼ cup finely chopped mixed herbs (like oregano, rosemary, thyme, or chives)
2 teaspoons fresh squeezed lemon juice
½ cup finely grated parmesan cheese
Salt & pepper to taste

DIRECTIONS

Preheat oven to 425ºF. Pierce the sweet potatoes all over with a fork and place on a foil-lined sheet tray. Bake until tender and easily pierced with a fork, about 50 minutes. Short on time? No problem! You can microwave the potatoes. Pierce them all over with a fork, wrap each potato in a damp paper towel and microwave on high for about 11-12 minutes. 

Set the potatoes aside until they are cool enough to handle. Cut the potatoes in half and scoop out the flesh into a large bowl and mash well with a potato masher or the back of a fork. For a smoother consistency, press the mashed sweet potatoes through a potato ricer. To the mashed sweet potatoes, add the ricotta cheese, salt, pepper and nutmeg. Mix thoroughly. Sprinkle in the flour a little at a time and mix between each addition until a soft dough forms. Do not overwork the dough – it should be shaggy and damp, but not stick to your hands.

Sprinkle about 2 Tablespoons of flour on a clean work surface and place the dough on top. Divide the dough into 4 equal portions. Roll out each ball into a 1-inch wide rope, then using a pastry cutter or knife, cut each rope into 1-inch pieces. If the dough seems to wet, add more flour, one Tablespoon at a time. If you wanna make it look pretty, you can roll each gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet while you continue cutting the remaining dough. Place gnocchi in the fridge for 30 minutes.

In the meantime, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3-4 batches and cook until they begin to float to the top, 3-5 minutes. The gnocchi should be tender but still firm to the bite. Using a slotted spoon, transfer the gnocchi to a wire rack set over a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

In a light colored saucepan or skillet (this helps you keep track of the color), melt butter with herbs over medium heat. Swirl the pan a bit to ensure butter is cooking and melting evenly. The butter will begin to foam… keep swirling or stirring. After about a minute, the color of the butter begin to turn golden-tan and finally to a toasty-brown color with a nutty aroma. This only takes about 2-3 minutes max, so keep an eye out! Remove the pan from the heat and whisk in the lemon juice. Taste and season with salt and pepper. Add the drained gnocchi to the brown butter sauce and gently stir to coat. Distribute evenly among bowls and garnish with parmesan cheese. 

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Thai Spiced Pumpkin Pie

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Thai Spiced Pumpkin Pie

We’ve been known to order multiple pints of ice cream on days we cook together, and recently we discovered “Thai Curry Pumpkin,” from Jeni Britton Bauer, founder of the artisan ice cream company Jeni’s Splendid Ice Cream. The Thai Curry Pumpkin ice cream, one of Jeni’s deliciously unique Thanksgiving flavors, fuses fresh, roasted kabocha pumpkin and sweet Thai curry spices. We loved the taste so much that we were inspired to put a Thai spin on our traditional Thanksgiving dessert. These Thai spices go perfectly with pumpkin, but still subtle enough for the non-adventurous eaters in your family. Happy baking and Happy Thanksgiving to you and yours! 
Xx J & J

INGREDIENTS

For the Pie:
1 pie crust, blind baked (see instructions below)
1 (15 oz) can pumpkin puree
2 eggs
2/3 cup light brown sugar
½ cup heavy cream
2/3 cup sweetened condensed milk
1 Tablespoon vanilla extract
2 ½ teaspoons cinnamon
1 teaspoon turmeric
½ teaspoon ground cardamom
½ teaspoon ground coriander
½ teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1/8 teaspoon teaspoon salt

For Ginger Whipped Cream:
1 ½ cups heavy cream
3 TB granulated sugar
½ teaspoon ground ginger
6 gingersnap cookies, roughly chopped, for garnish (optional)

DIRECTIONS

Blind Bake Pie Crust:
Preheat oven to 400ºF. On a lightly floured surface, roll out one pie dough to a 12-inch round. Place dough in a 9-inch deep dish pie plate, trim the dough leaving a ½-inch overhang. Tuck the overhang underneath itself and crimp the edges. Using a fork, poke holes in the bottom of the pie crust. Place a piece of aluminum foil or parchment paper over the crust and and fill with pie weights or dried beans. Don’t have these things? You can use a bunch of spoons! Bake for 15 minutes, carefully remove the foil and beans, then place the crust back in oven until golden brown, about 10 more minutes. Cool pie crust completely!

Make the Ginger Whipped Cream:
Using a hand held mixer or a stand mixer fitted with whisk attachment, beat heavy cream until soft peaks form. Add in the sugar and ginger and continue whisking until stiff peaks form. Cover and place in refrigerator until ready to serve. 

Make the Pumpkin Pie Filling:
Thoroughly whisk together all of the filling ingredients until well mixed. Pour filling into the cooled pie crust and bake for 15 minutes. Reduce oven temperature to 350ºF and bake for an additional 35-40 minutes. Ovens vary, so check your pie occasionally. If the crust starts getting too brown before pie is done, cover the pie with aluminum foil and continue baking. Transfer pie to a wire rack and cool completely. Serve with ginger whipped cream and garnish with chopped ginger snap cookies!

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Beer-Braised Collards

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Beer-Braised Collards

We love braising. Once you get all of your ingredients in the pot, you can turn the heat down, walk away and finish your primping or TV binging. Because collard greens have big sturdy leaves, they are one of the most perfect vegetables for braising. While they do stand up to longer cooking, they don’t require it. Some friends of ours actually prefer swapping their sandwich bread or tortilla for a collard leaf because of its durability. Plus, collard greens are jam packed with vitamins.

INGREDIENTS

3 pounds collard greens, stems removed and leaves sliced into 2-inch pieces
8 oz bacon
1 medium yellow onion, diced
8 cloves garlic, minced
1 ½ teaspoons fennel seeds, slightly crushed in a mortar and pestle
1 teaspoon ground cumin
1 Tablespoon harissa
3 Tablespoons dark brown sugar
24 ounces amber beer
2 cups chicken stock
½ cup apple cider vinegar
5 sprigs fresh thyme & 2 sprigs fresh rosemary tied together with a long piece of cooking twine
2 teaspoons salt, plus more to taste
½ teaspoon black pepper

DIRECTIONS

Cut the bacon slices in half and place in the bottom of a large stock pot. Turn heat to medium and cook for 10 minutes, until bacon is golden brown and you have about 1 Tablespoon of rendered fat. Add in the onions, garlic, fennel seeds and cumin and cook – over medium heat – until onions are soft, about 10 minutes.

Stir in the harissa and sugar, then pour in the beer, scraping up any browned bits from bottom of pan. Bring to a boil and cook for 3 minutes. Add in the chicken stock, apple cider vinegar and collard greens. Season with salt and pepper and stir thoroughly to combine. Return to a boil and then reduce to a low simmer.

Place the thyme-rosemary bouquet in the pot, allowing the end of the twine to drape over the edge of the pot (like a tea bag). This makes it easy to remove the bouquet once collards finish cooking. Place a lid on the pot and braise the greens for at least an hour, or up to 2 hours.

Halfway through cooking, taste the braise and add more salt and pepper if desired. Before serving, remove the thyme-rosemary bundle. Serve collards warm with more harissa or your favorite hot sauce! We also love dipping crusty bread or cornbread in the braising liquid, yum.

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Cauliflower Rice

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Cauliflower Rice

INGREDIENTS

1 head of cauliflower
1 tbsp. coconut oil
¼ cup chicken, beef or vegetable stock.

DIRECTIONS

Chop the head of cauliflower into florets. Pulse the cauliflower florets in a food processor until they have broken down and resemble rice. If you don’t have a food processor you can also use a box grater.

Heat the coconut oil in a pan over medium heat. Add the pulverized cauliflower and stir to incorporate the oil, about one minute. Next, add the stock, reduce the heat to a simmer and cover. Cook for an additional 3-5 minutes.

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Farro

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Farro

MAKES ABOUT 4 CUPS

INGREDIENTS

2 Cups Farro
4 Cups of water or stock

DIRECTIONS

A good rule of thumb is 2 cups of liquid for every cup of grain. We would forgo water and use a more flavorful liquid like Chicken Stock or even Bone Broth! Put the water (or stock) and farro in a pot and bring to a boil. Reduce the heat to low, cover and simmer for up to 40 minutes. The grains should have absorbed most of the liquid. If not drain the grains in colander.

 

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Roasted Chicken with Middle Eastern Spices

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Roasted Chicken with Middle Eastern Spices

Serves 4

Roasted chicken is on dinner rotation in our households and we’re always looking for fun ways to spice it up. Lately, we’ve loved seasoning our weeknight bird with Baharat, a traditional, all-purpose Middle Eastern spice blend. Smoky, yet sweet, baharat adds loads of depth and flavor to chicken (we prefer thighs over chicken breasts). It’s also tasty on lamb and stirred into soups. If you can’t find Baharat at your local grocery store, don’t fret – Making your own is simple! The recipe for baharat varies by region and you’re bound to find numerous combinations, but this is one of our favorite blends. 

INGREDIENTS

For the Bahārāt:
1 Tablespoon ground black pepper
1 Tablespoon ground allspice
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon grated nutmeg
1 teaspoon ground cardamom

For the Chicken:
6-8 chicken thighs, bone in & skin on
2 Tablespoons Bahārāt spice blend
Kosher salt to taste
2 Tablespoons ghee

DIRECTIONS

Make the Bahārāt:
If using whole spices, first grind them in a mortar and pestle or spice grinder. Thoroughly combine all ground spices and store in an airtight container until ready to use. 

Make the Chicken:
Preheat oven to 400ºF. Rinse chicken thighs and pat dry with paper towels. Season both sides with kosher salt and then sprinkle a generous amount of Bahārāt on both sides. 

Heat 2 Tablespoons of ghee in a large oven-proof skillet (like cast iron) over medium high heat or divide the ghee between 2 smaller skillets. Carefully place the chicken skin side down and sear for about 4 minutes, until skin is brown and crispy. Flip the chicken over, turn heat down to medium and sear for another 3 minutes.

Transfer the skillet(s) to the preheated oven’s middle rack, uncovered, and roast until cooked through, about 15- 20 minutes. Using an oven mitt or kitchen towel, carefully remove the pan from the oven and transfer the chicken to a cutting board to rest for about 5 minutes. Serve hot!

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Gluten-Free Pumpkin Bread with Brown Sugar-Pecan Glaze

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Gluten-Free Pumpkin Bread with Brown Sugar-Pecan Glaze

I recently had the pleasure of baking with my and Jesse’s friend Nicole Cogan, gluten-free maven and creator of No Bread, a convenient resource for gluten-free restaurant goers looking for the best gluten-free food and drink in Los Angeles, New York, San Francisco and Washington DC. On her blog, No Bread, Nicole also offers up some gluten-free recipes, one being a chocolate chip banana bread. It is heavenly and Jesse and I wanted to develop a similar sweet treat for our upcoming Halloween and Thanksgiving dinner parties. So, with Nicole’s help, we’ve made Gluten-Free Pumpkin Bread with a Brown Sugar and Pecan Glaze. The bread itself is not too sweet, but paired with the glaze, it’s the perfect dessert… or breakfast treat. We won’t judge if you have a slice with your morning cup of coffee.  – xo Julie

INGREDIENTS

For the Pumpkin Bread:
1 (15 oz) can pumpkin puree
1/3 cup olive oil
1 teaspoon vanilla
3 eggs
1¼ cup gluten-free flour (we used Bob’s Red Mill) 
¾ cup packed light brown sugar
¼ teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves

For the Glaze:
3/4 cup brown sugar
3 TB coconut milk
2 TB vegan butter
1/4 tsp vanilla
Pinch flaky sea salt
3/4 cup pecan halves 

DIRECTIONS

Preheat oven to 350ºF. Grease a 9x5 loaf pan and line with parchment paper so that the parchment paper slightly hangs over the sides. Lightly grease the parchment paper; set aside. 

In a large bowl, whisk together the pumpkin puree, olive oil and vanilla until smooth. Whisk in eggs one at a time. In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

Pour the dry ingredients into wet ingredients and stir with a wooden spoon or rubber spatula until just combined. Pour batter in the prepared pan and bake for about 35-45 minutes, or until a toothpick inserted in the center comes out clean. Remove bread from oven and allow to cool for 10 minutes on a cooling rack. 

Meanwhile, make the glaze:
Melt brown sugar, coconut milk, vegan butter and pecans in small saucepan and cook for about 3 minutes until sugar has completely dissolved. Add in the vanilla and sea salt and whisk to combine. If the glaze seems too thin to drizzle, let it cool a few minutes and thicken. Using the parchment paper, pull the pumpkin bread from pan and place on a serving platter. Drizzle the glaze and pecans over top and dig in!

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Roasted Winter Squash Soup with Rosemary Croutons

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Roasted Winter Squash Soup with Rosemary Croutons

Serves 4-6

(Makes about 6 ½ cups)

This savory and creamy soup is perfect for your next Fall dinner party or even for a simple weeknight meal. And the topping options are endless – we love it with rosemary croutons, but if you’re living that gluten-free lifestyle then opt for toasted pine nuts. This soup is also delicious accompanied by a grilled tomato and cheese sandwich or with some classic pesto stirred in, yum! 

INGREDIENTS

For the Rosemary Croutons:
1 Tablespoon olive oil or ghee
1 teaspoon dried rosemary
4 slices bread, edges trimmed and cubed
pinch of salt

For the Soup:
2 medium-sized winter squash, cut in half and seeds removed (we used a combination of delicata and acorn)
2 tablespoons olive oil
½ teaspoon kosher salt
1 Tablespoon fresh thyme leaves
1 large onion, trimmed and cut into ½-inch half moon slices
1 Tablespoon ghee or olive oil
2 cloves of garlic, minced
1 (1-inch) piece of ginger, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon turmeric
½ teaspoon ground coriander
3 ½ - 4 cups chicken or vegetable stock

DIRECTIONS

Make the Croutons:
Heat olive oil over medium heat in a sauté pan. Add the rosemary and cook until fragrant, about a minute. Add in the cubed bread, season with salt and cook for about 5 minutes until golden brown on each side. Remove from heat and set aside.

Make the Soup:
Preheat oven to 400ºF and line a sheet tray with aluminum foil (this makes clean up easier). Rub the squash halves with the 2 Tablespoons of olive oil and place them, skin side down, on the sheet tray. Sprinkle with salt and thyme leaves and roast for 25-35 minutes, or until the squash is easy to pierce with a fork. Remove from oven and allow squash to cool. 

While squash is cooling, heat 1 Tablespoon of ghee in a large heavy bottomed saucepan. Add the sliced onions and a pinch of salt to the pan, stir and then place a lid on the pan. Cook over medium heat for about 15 minutes, stirring occasionally, until onions are soft. Add the garlic, ginger, cumin, turmeric and coriander and cook for another 2-3 minutes. Pour in the chicken stock, bring to a boil, and then simmer for 5 minutes. Turn off burner and cover saucepan with a lid.

Remove the squash meat from the skin by scraping it out with a spoon and add to a blender or Vitamix (you should have 3 to 3 ½ cups of squash). To the blender, add in the sautéed onion-chicken stock mixture and blend until smooth. Taste and adjust seasoning with more salt if needed. Strain the soup through a fine mesh strainer, distribute among serving bowls and garnish with rosemary croutons. Serve immediately!

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Grilled Peach Salad with Burrata & Pistachio Dukkah

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Grilled Peach Salad with Burrata & Pistachio Dukkah

Serves 4

Remember that delicious pistachio dukkah we sprinkled on watermelon for our Fourth of July menu? Well, here’s another use for it! It really is one of our favorite garnishes and works beautifully with peaches and burrata. If you’re having trouble finding peaches at your local farmers market or grocery store, you can substitute another seasonal stone fruit – We’ve used plums in this salad before and it was equally delicious! 

INGREDIENTS

For the Salad:
2-3 ripe but firm peaches, pits removed and sliced into wedges
2 Tablespoons olive oil
5-6 cups leafy greens
½ cup fresh mint leaves
2 balls burrata cheese
1-2 Tablespoons pistachio dukkah (Recipe)

For the Dressing: 
5 parts EVO
1 part yuzu or lime
1 part lemon
1 part pomegranate molasses
Salt and pepper to taste 

DIRECTIONS

Grill the Peaches:
Heat a grill pan over medium heat. Brush the peach wedges lightly with olive oil and place in the hot pan, cut-side down. Let sizzle for 5-6 minutes or until you get some nice brown grill marks. Carefully flip the peaches and brown the other side, another 5-6 minutes. Remove peaches from grill pan and place on a plate to cool.

Make Dressing:
Whisk together the yuzu, lemon and pomegranate molasses. While whisking, drizzle in the olive oil until emulsified. Season with salt and pepper. 

Assemble Salad:
There’s no right or wrong way to assemble the salad, but here’s what we did:
Toss mint leaves and leafy greens with a little dressing and spread on a platter. Arrange the grilled peaches on top and then sprinkle pieces of burrata around the peaches. Finally, drizzle the salad with a little more dressing and sprinkle dukkah evenly on top. Serve immediately with extra dressing and dukkah if desired. 

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Julie's Southern Cornbread

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Julie's Southern Cornbread

FEEDS A SMALL CROWD, UNLESS YOU'RE NOT INTO SHARING

Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite so bad as the Northern imitation of it. – Mark Twain

"Growing up in Alabama, I could never walk through our kitchen without seeing half a round of cornbread sitting on the counter. It is a dinner staple in the South. Southerners love their cornbread and they also love their sweets, but, according to my Dad, sugar has no business in cornbread.  I couldn’t agree more: the two simply do not belong together. So, stir into the mix whatever you want – jalapeno peppers, grated cheese, bacon – but if you want true Southern cornbread, please don’t stir in sugar. Here's my tried and true savory, buttery, crusty cornbread that my Northern-bred husband loves." - Julie Tanous

INGREDIENTS

2 Tablespoons neutral oil or bacon grease
5 Tablespoons unsalted butter
½ cup all-purpose flour
1 cup yellow cornmeal
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup buttermilk
2 large eggs

DIRECTIONS

Pour 2 Tablespoons of oil in a 9-inch cast iron skillet and swirl around so it coats the entire bottom and the sides. Place the greased skillet in the oven and preheat oven to 375ºF, allowing the skillet to preheat with the oven.

Melt 5 Tablespoons unsalted butter in the microwave and set aside to cool slightly. 

Whisk together the flour, cornmeal, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, eggs and melted butter. Add liquid mixture to dry mixture and using a wooden spoon or rubber spatula, stir until just combined. Do not over mix. 

Using a potholder or dishcloth (remember – it’s been preheating!), carefully remove cast iron skillet from oven and pour batter into the pan. Bake cornbread until golden brown or until a toothpick comes out clean, about 15 minutes. Invert cornbread on a plate and serve warm with more butter! 

BONUS ROUND: Crumble up leftover cornbread in a tall glass. Pour milk over it and enjoy with a spoon. This is my and my dad’s all-time favorite snack

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Spicy Mock & Cheese

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Spicy Mock & Cheese

SERVES 6 - 8

What’s better than hatch green chiles and cheese? Nothing! Spicy, crunchy and cheesy, this comfort casserole will make you forget you’re being a little bit healthy. With a cheese sauce reminiscent of queso, this noodle-less (but far from life-less) “mac” and cheese will make your vegetarian friends swoon and might even turn your kids into cauliflower lovers, but be forewarned: they may never want cauliflower prepared any other way. We’re fully aware that getting some kids (or spouses) to eat vegetables can be like a hostage negotiation, so allow us to spice up your veggie game. You are welcome.

INGREDIENTS

2 pounds cauliflower florets
2 cups milk
4 tablespoons unsalted butter, plus more for greasing pan
¼ cup all-purpose flour
8 ounces extra sharp cheddar cheese, grated
6 ounces pepper jack cheese, grated
¼ teaspoon freshly ground black pepper
¼ teaspoon nutmeg
1 teaspoon fine sea salt
3 Tablespoons chopped hatch green chiles
Pinch of cayenne
½ cup breadcrumbs + 1 Tbsp. unsalted butter

DIRECTIONS

Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Grease a 9x13 baking dish with butter. 

Cook the cauliflower florets in the boiling water until crisp-tender, 4-5 minutes. Drain well through a colander and then spread the florets on a paper towel-lined sheet tray and pat dry with paper towels. 

In the meantime, heat the milk in a small saucepan or in microwave, but do not allow it to boil. Melt 4 Tablespoons butter in a large pot and add the flour. Cook over medium heat, whisking, until nutty and fragrant, about 2 minutes. Whisk in the warm milk and cook for 2 more minutes, until thick and smooth. Turn heat down to low and whisk in the cheese, pepper, nutmeg, salt and hatch chiles. Stir until cheese has fully melted. Taste and season with salt and more pepper if needed. Fold in the cooked cauliflower with a rubber spatula or wooden spoon and pour into prepared baking dish. In a small bowl, stir together the breadcrumbs and melted butter. Sprinkle breadcrumbs on top of cauliflower and then bake for 30-35 minutes, or until the sauce is bubbly and the breadcrumbs are browned.

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Sugar Snap Peas with Fried Shallots

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Sugar Snap Peas with Fried Shallots

Serves 6

INGREDIENTS

1 pound sugar snap peas, stem and strings removed
2 Tablespoons olive oil, divided
1 (1-inch) piece turmeric, finely chopped
2 cloves garlic, smashed
2 shallots, thinly sliced
Kosher salt to taste
Fresh ground pepper to taste

DIRECTIONS

Bring a large pot of salted water to a boil over high heat. Set up an ice bath (stainless steel bowl of ice water). Carefully lower the snap peas in the boiling water and blanch until they are cooked but still crunchy, 2-3 minutes. Using a sieve or slotted spoon, immediately transfer the peas into the ice water and leave for a minute to stop the cooking process. Remove from the ice water and set aside.

Heat 1 tablespoon of olive oil in a sauté pan. Add the sliced shallots and cook over medium heat, stirring occasionally, until they gradually become brown, about 15 minutes. Turn down the heat if they begin browning too quickly. Place a fine-meshed sieve over a bowl. Transfer shallots to sieve and let drain well, then place on a paper towel-lined plate. Set aside.

Wipe out the pan and heat another tablespoon of olive oil over medium heat. Add the turmeric and garlic and cook until soft and fragrant, about 2 minutes. 

Add the sugar snap peas and toss to coat. Season the peas with a pinch of salt and cook until crisp-tender, 3-4 minutes. Transfer the peas to a serving dish, sprinkle with flaky sea salt and fresh ground pepper and top with the fried shallots. Dig in!

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