Pesto Egg and Tomato Toasts

Pesto Egg and Tomato Toasts

Pesto Egg and Tomato Toasts

 

2 slices sourdough bread

12 cherry tomatoes

6 tablespoons store-bought refrigerated pesto, such as Gotham Greens, divided

4 large eggs

2 tablespoons freshly grated Parmesan, for serving

Red pepper flakes, for serving

 

Heat a large non-stick skillet over medium-high heat. Place the bread in the dry pan and toast until golden brown, 1 to 2 minutes per side. Remove to two plates and keep warm. Wipe out the skillet and return to the heat. Increase the heat to high and let the pan get smoking hot. Add the tomatoes and cook, occasionally shaking the skillet, until charred and blistered, 3 to 5 minutes. Divide the tomatoes between the toasts, using a fork to gently smash the tomatoes into the toast. Wipe the skillet clean again. Reduce the heat to medium-low. Add 4 tablespoons of the pesto to cover and coat the bottom of the skillet. Gently crack eggs into skillet over pesto. Cover and cook until whites are firm and opaque, but yolks are still runny, about 3 minutes. Using an offset spatula, transfer of the 2 eggs to top each of the tomato toasts. Top each with 1 tablespoon of the remaining pesto. Sprinkle with freshly grated Parmesan and red pepper flakes. Serve immediately.

Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter

Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter

Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter

 

At the Dahlia Lounge, these grilled, roasted and buttered onions are served as an appetizer on a bed of sautéed Swiss chard.

4 medium Walla Walla Sweet Onions

 

1 tablespoon olive oil

½ cup pine nuts, toasted

3 ounces unsalted butter, softened

½ teaspoon lemon zest

½ teaspoon chopped fresh rosemary

¼ teaspoon freshly ground black pepper

¼ teaspoon salt, or to taste

⅓ cup freshly grated Parmesan cheese

2 tablespoons toasted pine nuts

lemon wedges and rosemary sprigs for garnish

 

Toast the pine nuts in a 350 degree oven for 6 to 7 minutes, or until golden brown. Cool. Caution: pine nuts burn easily. Preheat the oven to 375 degrees and fire up an outdoor grill. Peel onions and cut them in half, top to bottom. Brush onions with oil and place cut side down on the preheated grill. Barbecue until grill marks form. Place on a cookie sheet and finish cooking in the oven until tender, about 25 minutes. Meanwhile, make the pine nut butter. Place the 1/2 cup pine nuts in the bowl of a food processor and pulse several times until finely ground. Add butter, lemon zest, rosemary, black pepper and salt. Process until mixture is well blended. Spread the tender onions liberally with pine nut butter. Return to the oven to cook just until butter is melted, about 2 minutes. Serve onions warm, sprinkled with grated parmesan cheese and additional toasted pine nuts. Garnish plates with lemon wedges and rosemary sprigs.

Four-Onion Relish

Four-Onion Relish

Four-onion Relish

 

A condiment for any meat or poultry dish

 

2 Leeks

3 Scallions

2 Large Walla Walla Sweet Onions

2 Large red onions

5 Tablespoons butter

½ Teaspoons sugar

2 Tablespoons balsamic vinegar

1 Teaspoon minced fresh rosemary

Salt and Pepper

 

Cut leeks, scallions, Walla Walla Sweet Onions and red onions into ¼ inch Dice. Stir fry in butter over medium-high heat until liquid has evaporated, about 10 minutes. Sprinkle with sugar, vinegar, rosemary and salt and pepper to taste. Continue stir-frying until onions begin to brown at edges. Serve warm or at room temperature.

Pollo Con Le Cipolle

Pollo Con Le Cipolle

Pollo Con Le Cipolle

 

6 cups Walla Walla Sweet Onions sliced very thin

3 Tablespoons extra dry virgin olive oil

Salt and black pepper

2 ½ to 3 pound chicken, cut into 6 pieces

¼ cup olive oil

½ cup flour spread on a plate

2 Tablespoons cognac or other grape brandy

2 Tablespoons chopped parsley

 

Choose a skillet or pan that can subsequently accommodate all the chicken pieces loosely. Put in the onion and olive oil, cover the pan and turn on the heat to low. Cook the onion slowly, until very soft, for no less than 1 hour. When the onion is soft, uncover the pan, add salt and generous grindings of pepper, turn up the heat, and sauté the onion until it becomes colored a pale nut brown. Remove from the heat. Wash the chicken pieces in cold water and pat them thoroughly dry with kitchen towels. Put the vegetable oil in a smaller skillet and turn on the heat to medium high. When the oil is hot but not smoking, turn the chicken pieces in the flour, one at a time, shake loose excess flour, and slip the chicken into the pan, as many pieces as will fit comfortably without being crowded. Cook until a fine golden crust forms on one side, then turn the pieces over and do the other side. When the chicken has formed a crust all over, transfer it with a slotted spoon or spatula to a platter, sprinkle with salt and pepper, and do another batch. When all the chicken is done, return the pan with the onion to the burner, turning the heat to medium height and keeping the pan uncovered. Add the chicken, turning it in onions 2 or 3 times. Add the brandy, turn the heat down to very low, and cover the pan. Cook for about 45 minutes, turning the chicken occasionally. The meat is done when it feels tender when is pricked with a fork.

Caramelized Onion, Apple, and Sausage Pasta

Caramelized Onion, Apple, and Sausage Pasta

Caramelized Onion, Apple, and Sausage Pasta

 

4 medium yellow onions (about 1 3/4 pounds total)

2 medium Granny Smith or Honeycrisp apples (about 1 pound total)

4 cloves garlic

1 bunch fresh parsley

4 ounces Parmesan cheese, finely grated (about 1 cup)

2 tablespoons olive oil

12 ounces uncooked sweet or spicy Italian bulk sausage

4 tablespoons (1/2 stick) unsalted butter

1 teaspoon dried thyme

1/4 teaspoon red pepper flakes

1 teaspoon kosher salt, plus more for the pasta water

1 teaspoon freshly ground black pepper

1 pound dried orecchiette pasta

1 C. Dry White Wine

 

Dice 4 medium yellow onions (about 4 1/2 cups). Peel, core, and finely dice 2 medium apples (about 3 cups). Mince or grate 4 garlic cloves (about 1 tablespoon). Finely chop the leaves from 1 bunch fresh parsley until you have 1/2 cup. Finely grate 4 ounces Parmesan cheese (about 1 cup). Heat 2 tablespoons olive oil in a large, heavy-bottomed pot such as a Dutch oven over medium-high heat until shimmering. Remove the casings from 12 ounces uncooked Italian sausage if needed, then add the sausage to the pot. Cook, breaking up the meat with a wooden spoon, until well-browned, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add 4 tablespoons unsalted butter to the pot. When melted, add the onions, apples, 1 teaspoon dried thyme, 1/4 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook, stirring often to prevent the bottom from burning, until the onions are dark brown and the apples are very soft, 25 to 30 minutes. The onions should be the color of light mahogany wood. If the bottom of the pot starts to burn before the onions have fully caramelized, add 2 tablespoons of water to the pot, stir to help dissolve any burnt bits, and continue cooking. (Feel free to do this several times during cooking.)

Meanwhile, bring a large pot of heavily salted water to a boil. Add 1 pound dried orecchiette pasta and cook 2 minutes less than al dente, about 8 minutes or according to package instructions. Reserve 1 cup of the cooking water. Drain the pasta and set aside. When the onions are ready, add the garlic and cook just until fragrant, 1 minute. Add 1 cup dry white wine, scrape up any brown bits from the bottom of the pot, and cook until the wine is completely evaporated, 4 to 7 minutes. Add the pasta and 1/2 cup of the reserved pasta water. Cook until the water is completely absorbed by the pasta, 1 to 3 minutes. The pasta should look very glossy and saucy. If it looks dry, add more pasta water a tablespoon at a time as needed (you might not use all the remaining pasta water). Remove the pot from the heat. Return the cooked sausage and any accumulated juices, half the parsley, and half the Parmesan to the pot and stir to combine. Serve immediately, garnishing each portion with the remaining parsley and Parmesan.

Walla Walla Sweet Onion Sauté

Walla Walla Sweet Onion Sauté

Walla Walla Sweet Onion Sauté

Caramelizing Walla Walla Sweet Onions produces a delicate rich flavor. Combined with a Sauté of sweet bell peppers, Italian sweet sausages, and sprinkled with fresh basil, makes a delightful and colorful summer supper.

 

2 large Walla Walla Sweet Onions, peeled and sliced

¼ cup olive oil

Salt and freshly ground black pepper to taste

2 to 3 cloves garlic, peeled and crushed

2 large red bell peppers, cut in half, seeded and sliced

2 large yellow bell peppers, cut in half, seeded and sliced

4 Italian sweet sausages cooked and cut in half

1 small bunch of fresh basil, chopped

 

In a large skillet, cook onions in 1 tablespoon of the olive oil until caramelized. Add garlic and cook for 1 minute. Remove from pan an place in a small bowl. Set aside.

Heat remaining olive oil in the pan. Add red and yellow peppers. Cook until soft. Season to taste. Combine with the cooked onions, and sausages. Cook another 2 minutes. Sprinkle with fresh basil, and toss. Serve with crusty Italian Bread.

Mango Magic Smoothie

Mango Magic Smoothie

Mango Magic Smoothie

 

1 C. frozen Mango Cubes

1 tsp. fresh grated Ginger

½ tsp. ground Turmeric

½ C. cold Coconut Milk

1 C. Apple Cider

1 tsp. Lime Juice.

 

Add ingredients to blender.  Pulse for 5 to 8 seconds and then blend on medium for 20-30 seconds.  Once smooth, pour into glass and enjoy immediately.

Pretty in Pink Smoothie

Pretty in Pink Smoothie

Pretty in Pink Smoothie

 

1 Banana, broken into smaller pieces

½ C. frozen Strawberries

½ C. cold Plant Based Milk

½ C. Apple Cider

1 tsp. Lime Juice

3 Basil Leaves

 

Add ingredients to blender.  Pulse for 5 to 8 seconds and then blend on medium for 20-30 seconds.  Once smooth, pour into glass and enjoy immediately.

Pina Colada Smoothie

Pina Colada Smoothie

Pina Colada Smoothie

 

½ Banana

1 C. cold Coconut Milk

5-6 Chunks Fresh Pineapple

2 T. shredded Coconut

4 Mint Leaves, torn

½ C. Ice Cubes

 

Add the banana, coconut milk, fresh pineapple, shredded coconut, mint, and ice to your blender. Pulse for 5 to 8 seconds and then blend on medium for 20-30 seconds.  Once smooth, pour into glass and enjoy immediately.

Icy Holiday Punch

Icy Holiday Punch

Icy Holiday Punch

 

1 package (6 ounces) cherry gelatin

3/4 cup sugar

2 cups boiling water

1 can (46 ounces) unsweetened pineapple juice

6 cups cold water

2 liters ginger ale, chilled

 

In a 4-qt. freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving.

Lavender & Apple Butter Glaze

Lavender & Apple Butter Glaze

Lavender & Apple Butter Glaze

 

1 tbsp butter

1 tsp lavender

1 granny smith apple cut into ½-inch chunks

2 tbsp brown sugar

¼ tsp salt

 

Add all ingredients to a small saucepan on medium-low heat. Cook on medium low for 25-30 minutes, until saucepan you can smell the lavender and the apples have cooked down but still hold their shape. Serve over ice cream, cake, or like a chunky jam on homemade bread!

Lavender Apple Butter

Lavender Apple Butter

 

Lavender Apple Butter

 

5 pounds of apples

1 cup apple cider vinegar

1 cup apple cider

5 tablespoons Terre Bleu lavender simple syrup (see recipe below)

1 and 1/2 cup honey (depending on desired sweetness)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/8 teaspoon salt

 

Lavender Simple Syrup : Add 1/2 cup of water to a small saucepan with 1/2 tablespoons of Terre Bleu culinary lavender bud and bring to a boil. Stir in 1 cup of sugar until it dissolves. Simmer on low for 15 minutes. Remove from heat and let sit for at least an hour. Strain lavender bud or leave lavender bud in syrup for added flavor.

 

Wash and quarter apples (no need to core or peel). Place in slow cooker and add apple cider vinegar and apple cider. Cook on high and cover until apples are soft (about 3 hours). Mash the apples with a potato masher until thoroughly pulped. Turn apple pulp into a puree by pressing through a food mill, sieve or food press. Add honey, cinnamon, nutmeg, allspice, lavender syrup, and salt. Cook on medium heat while stirring occasionally until apple butter darkens and mounds on a spoon (can take up to an hour). Place apple butter in canning jars. Follow appropriate instructions for canning safely.

Linden Leaf Pancakes

Linden Leaf Pancakes

Linden Leaf Pancakes

 

Linden Leaf Flour

 

1 pound fresh, mature linden leaves

 

Pancakes

 

3/4 C. all-purpose flour

3/4 C. linden leaf flour

3 1/2 tsp. baking powder

1 tsp. salt

1 T. granulated sugar

1 1/4 C. milk

1 egg

3 T. butter, melted

 

To make the flour, dry the linden leaves outdoors in the summer, which may take up to a week. Alternatively, place leaves on baking sheets, well separated, and dry them in a 115 °F oven for up to 24 hours; this may be done in overnight shifts so that your oven is available for other uses during the day. When leaves are completely dried and crumble between your fingers, blend or pound them to a powder with mortar and pestle or in a food processor. Sift powder through a fine-meshed sieve and discard coarser material. The resulting fine flour can be stored for a year or more in an airtight jar. Typically, each pound of fresh linden leaves yields 3/4 C. flour. To make the pancakes, in a large bowl, sift together both types of flour, baking powder, salt, and sugar. Separately, blend together milk, egg, and melted butter. Make a shallow well in center of flour mixture and pour in liquid mixture. Mix until fairly smooth; some small lumps may remain. Heat a lightly oiled griddle or frying pan over medium-high heat. Using a soup ladle or large spoon, pour or scoop batter onto the griddle, about 1/4 C. per pancake. Brown on both sides. Serve hot.

BALT Salad

BALT Salad

BALT Salad

 

8 slices bacon, cut into 1-inch dice

2 T. large capers, thoroughly drained and patted dry

4 thin slices red onion

12 cups assorted lettuces, such as romaine, arugula, escarole and watercress

1 ripe, Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice

4 medium tomatoes, cored and diced

Homemade Croutons (see make-ahead recipe below)

Vinaigrette (see make-ahead recipe below)

1 ripe Fresh California Avocado, seeded, peeled, quartered and thinly sliced

Cracked Black Pepper Oil, optional (see make-ahead recipe below)

 

 

3 T. extra virgin olive oil

4 slices crusty whole wheat bread, torn into small pieces

Salt, to taste

Freshly ground black pepper, to taste

 

1/2 cup Extra virgin olive oil

2 T. apple cider vinegar

1 lemon, juiced

2 tsp. spicy Dijon mustard

2 cloves garlic, crushed or minced

Salt, to taste

Freshly ground black pepper, to taste

 

2 Tbsp. coarsely ground black pepper

1 tsp. salt

1/2 cup Extra virgin olive oil

2 freshly squeezed lemon juice

 

Cook bacon in pan over medium heat until golden and crispy. Remove with a slotted spoon and drain well on paper towels. Leave bacon fat in pan. Increase heat to medium-high. When pan is hot, but not smoking, add capers and sauté for 2 to 3 minutes. Remove with a slotted spoon and drain well on paper towels. Soak onion slices in ice water for 2 to 3 minutes, drain on paper towels and separate into rings.

Toss salad greens in a large bowl with bacon, onion, avocado, tomato and Homemade Croutons. Sprinkle salad with the Vinaigrette and toss to coat all ingredients evenly. Divide salad equally onto plates. Top each with a fan of thinly sliced avocado, and if desired, drizzle with Cracked Black Pepper Oil. Sprinkle with capers and serve immediately.

 

Homemade Croutons

 

Heat oil in a large skillet over medium-low heat. Add bread and season with salt and pepper. Toss to coat with oil and seasoning. Sauté over medium-low heat, stirring frequently, until golden, about 5 to 10 minutes. Remove from heat.

 

Vinaigrette

 

In a small bowl, combine oil, vinegar, lemon juice, mustard, garlic, salt and pepper.

Whisk vigorously to combine. Refrigerate.

 

Cracked Black Pepper Oil

 

In a small bowl, whisk together all of the ingredients. Reserve.

Butter Beans with Salsa Verde

Butter Beans with Salsa Verde

Butter Beans with Salsa Verde

 

5¼ tbsp (20g) picked flat-leaf parsley

3¾ tbsp (20g) picked basil leaves

3¾ tbsp (20g) picked mint leaves (ie, from around 10 sprigs)

3 tbsp capers, drained

1 tbsp red-wine vinegar

2 garlic cloves, peeled and finely sliced

75ml olive oil (5 tbsp), plus 2 tbsp extra for cooking the beans

2 x 400g tins butterbeans, not drained

1 onion, peeled and finely chopped

1 red chilli (optional)

¾ tsp fine sea salt (or to taste)

 

Put all the herbs on a large chopping board and finely chop with the capers and one of the garlic cloves, then transfer to a bowl, stir in the vinegar and the olive oil, and put to one side (alternatively, put all of these ingredients in the small bowl of a food processor and pulse until chopped and mixed, but not pureed).  Drain away about three tablespoons of the liquid from one of the tins of butter beans, but leave the other one as it is. Put two tablespoons of oil in a large frying pan over a medium heat and, once hot, add the onion and cook, stirring occasionally, for eight minutes, until really soft and starting to turn golden. Add the second garlic clove and the chilli, cook, stirring, for a couple of minutes, then tip in the butter beans and all their remaining liquid. Simmer for about 10 minutes, until the beans are soft and the stock has reduced a little, then stir in the salsa verde and salt to taste. Take off the heat and serve at once with toasted ciabatta to mop up the juices

Lasagna Soup with Garlic Knots

Lasagna Soup with Garlic Knots

Lasagna Soup with Garlic Knots

 

1 teaspoon extra virgin

olive oil

1 pound ground beef

8 ounces ground Italian sausage

5 garlic cloves, chopped

1 small white onion, chopped

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoon dried marjoram

2 (14.5-ounce) cans Italian-style diced tomatoes

3 tablespoons tomato paste

1 quart beef broth

8 lasagna noodles, broken into small pieces

8 ounces ricotta cheese

4 ounces Parmesan cheese, grated, plus more for serving

4 ounces mozzarella cheese, shredded

Salt and ground black pepper to taste

Chopped fresh parsley, for garnish

For the Garlic Knots:

2 teaspoons instant yeast

½ teaspoon sugar

1 cup warm water (105–110°F)

2½ cups all-purpose flour

1 teaspoon iodized salt

8 tablespoons (1 stick) unsalted butter, melted

4–6 garlic cloves, minced

1 bunch parsley, roughly chopped

Grated Parmesan cheese, for sprinkling

 

Set the Instant Pot to sauté and heat the olive oil. Add the beef and sausage and cook, stirring often, until browned, 8–10 minutes. Add the garlic and onion and cook until the onion is translucent, 3–4 minutes. Add the basil, oregano, marjoram, tomatoes with their juices, tomato paste, beef broth, and noodles and stir well. Press “cancel,” close the lid, and set to sealing. Cook at high pressure for 20 minutes, then press “cancel” and release the pressure. In a medium bowl, combine the ricotta, Parmesan, and mozzarella and stir until blended. Open the Instant Pot and stir the soup. Give it a taste and season with salt and pepper as desired. Ladle the soup into serving bowls, top with a dollop of the ricotta mixture, and sprinkle with parsley and more Parmesan if desired. For the Garlic Knots: Put the yeast, sugar, and warm water in the bowl of an electric mixer and give it a quick whisk. Set the bowl aside and allow the yeast to bloom, 1–2 minutes. Add the flour and the salt. Using the dough hook, knead the dough for 5 minutes at medium-low speed. If the dough does not form a ball or pull away from the sides of the bowl, add more flour, 1 tablespoon at a time, until a ball is formed. Lift the dough out of the bowl briefly to oil the mixing bowl with olive oil, then return the dough to the bowl. Cover the bowl with a clean, damp towel and set aside to allow the dough to rise to about 1½ times its original size, 50–60 minutes. Preheat the oven to 400 degrees F. Lightly grease a rimmed baking sheet Place the dough on a lightly floured work surface. Cut the dough into 16 pieces of equal size and roll each piece into a long rope. Form each rope into a knot by making an upside-down U, crossing the “legs,” pulling one leg through the opening, and then tucking both underneath. Place the knots on the prepared baking sheet. In a small bowl, stir together the melted butter, garlic, and parsley. Brush each knot with the garlic butter. Bake for 20 minutes. When done baking and still warm, brush with any excess garlic butter and sprinkle with Parmesan.

Lemony Spaghetti Squash with Burrata

Lemony Spaghetti Squash with Burrata

Lemony Spaghetti Squash with Burrata

 

1 medium spaghetti squash halved and seeded

1 clove garlic smashed

2 tsp + 2 tbsp extra-virgin olive oil divided

1 tsp salt more to taste

juice of 1 lemon

pinch ground red chilies

cracked black pepper

1 cup loosely packed soft herbs such as basil, mint and parsley

8 oz (225 g) burrata cheese

chili oil for drizzling

 

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil. Rub the cut sides of the squash with the garlic. Drizzle the inside of each squash half with about 1 tsp olive oil. Sprinkle with the salt and place the squash, cut side down, on the prepared baking sheet. Roast for 30 to 40 minutes, or until the squash is tender and easily pulls away from the skin with a fork. Flip the squash halves so that they are cut side up. Let cool to room temperature Using a fork, scrape the squash flesh into strands. Transfer the flesh to a medium bowl. Toss the squash with the remaining 2 tbsp olive oil, the lemon juice and chilies. Season with the salt and pepper to taste. Fold in about half of the herbs. Place the squash on a large platter. Working over the squash to catch any drips, tear the burrata into 2 or 3 chunks and garnish with the remaining herbs. Drizzle with the chili oil. Serve immediately.

 

Portuguese Bean Soup with Cornbread and Liliko’i Butter

Portuguese Bean Soup with Cornbread and Liliko’i Butter

 

Portuguese Bean Soup with Cornbread and Liliko’i Butter

 

6 cups water

4 (8-ounce) cans tomato sauce

3 smoked ham hocks

1 (5-ounce) mild Portuguese sausage, sliced into coins

4 ounces center-sliced smoked ham

1 (15.5-ounce) can dark red kidney beans, drained and rinsed

1 cup diced celery

2 small potatoes, diced

3 carrots, peeled and diced

½ onion, diced

1 cup macaroni

1 cup chopped watercress

 

For the Cornbread:

2 cups Bisquick

½ cup sugar

1½ tablespoons cornmeal

½ teaspoon baking powder

1 cup whole milk

2 large eggs

12 tablespoons (1½ sticks) unsalted butter, melted and cooled

 

For the Liliko’i Butter:

4 large eggs

1 cup sugar

½ cup liliko’i juice (passion fruit juice)

6 tablespoons unsalted butter, cubed

 

Set an Instant Pot to sauté. Add the water and tomato sauce and stir to combine. Add the ham hocks, Portuguese sausage, ham, and kidney beans. Close the lid and set to sealing. Cook on high pressure for 35 minutes. Once the cooking is complete, turn the knob to venting and allow a quick release. If the soup begins to sputter out of the vent control, release by slowly letting out pressure for a second or two at a time. Once the pressure has released, add the celery, potatoes, carrots, onion, and macaroni. Seal again and cook on high pressure for 3 minutes, then allow a quick release, again using a controlled release if needed. Remove the lid and stir in the watercress. Serve the soup with cornbread muffins and liliko’i butter (recipes follow). For the Cornbread: Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray and line with paper liners. In a large bowl, whisk together the Bisquick, sugar, cornmeal, and baking powder until well combined. In a medium bowl, whisk together the milk, eggs, and melted butter until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared muffin cups to fill about three-quarters of the way.  Bake for 25–30 minutes, until golden brown. Set aside to cool. For the Liliko’i Butter: Pour an inch or so of water into a medium saucepan and bring to a simmer over medium heat. Set a small heatproof bowl over the boiling water; make sure the bottom of the bowl doesn’t touch the water. Put the eggs and sugar in the bowl and whisk well to combine. Add the liliko’i juice and whisk to incorporate. Once well combined, add the butter. Stir with a silicone spatula until the liquid begins to thicken and is able to coat the back of a spoon, 10–15 minutes. Remove the bowl and let it cool, then place it in the refrigerator to set.

Liverwurst Sandwich Spread

Liverwurst Sandwich Spread

Liverwurst Sandwich Spread

 

1 pound beef liver, cut into pieces

1 small red onion, chopped

2 tablespoons plus 6 ounces clarified butter, at room temperature, divided

1/2 cup red wine

2 cloves garlic, crushed

1 teaspoon Dijon mustard

1 sprig fresh rosemary

1 sprig fresh thyme

1 tablespoon lemon juice

Sea salt, to taste

1/4 cup heavy cream

Pepper, to taste

 

Sauté the liver and onions over medium heat in 2 tablespoons of the butter until the livers are browned and the onions are tender, 10-20 minutes. Add wine, garlic, mustard, herbs, and lemon juice and cook uncovered until most of the liquid has evaporated, another 8-10 minutes. Cool and blend in the food processor until smooth, along with the remaining butter. Add salt to taste. If the pate is dry and crumbly rather than smooth and creamy, add more butter 1 tablespoon at a time. Once the pate is smooth but with the motor still running, slowly pour in the cream and process until the mixture is once again smooth. Place the finished liverwurst in a serving dish and grind a generous amount of cracked pepper over the top.  Cover with plastic wrap and store in the refrigerator for up to 1 week.

Peruvian Spice Marinated Oregon Lamb Chops

Peruvian Spice Marinated Oregon Lamb Chops

Peruvian Spice Marinated Oregon Lamb Chops

 

2/3 cup soy sauce

4 T. fresh lime juice

10 garlic cloves

2 T. ground cumin

2 T. ground coriander

2 tsp. paprika1 tsp. oregano

4 T. vegetable oil

2 tsp. sesame oil

4 T. cilantro leaves

1 each rack of lamb, Anderson Valley

 

To marinate, combine marinade ingredients in a blender and pulse to combine; brush marinade over exposed meat of lamb and refrigerate a minimum of 6 hours. At service place racks on roasting rack over parchment lined sheet pans; roast at 425°F for 10 minutes; rotate pans and continue roasting an additional 8 minutes or until racks register 125°F internally. Rest 10 minutes before slicing. Serve 2 chops per person. Note- you will have more marinade than needed for recipe. Remove only what you need and save the remaining for chicken, fish, or other meats. Discard any marinade that comes in contact with raw meat. Keep reserved marinade refrigerated.

Citron Melon Jam with Orange and Star Anise

Citron Melon Jam with Orange and Star Anise

Citron Melon Jam with Orange and Star Anise

 

2¼ pounds seeded and peeled citron melon (see my previous post on prepping)

1 pound 2 ounces sugar

1 organic orange

1 star anise

½-inch piece vanilla bean

Juice of 1 to 2 lemons, to taste

 

Coarsely grate the melon in the food processor or by hand. Wash the orange under running hot water and dry it thoroughly with paper towel. Zest it and finely chop the zest. Cut the orange in half horizontally and scoop out the flesh with a grapefruit spoon, avoiding any of the bitter white pith. Tie the star anise in a small piece of cheesecloth. This will save you fishing for the pieces later. The jam requires a lot of stirring and chances are that the star anise will break apart. Split the vanilla bean open. Mix the melon, orange zest and flesh, star anise and vanilla bean in a non-reactive container with a lid. Cover and let stand for at least 12 hours or overnight. The next day, put the mix in a heavy pot and slowly bring to a boil. Do not pour off the liquid. Turn down the heat to low to medium and cook until the melon is translucent and liquid turns into thick syrup, about 45 minutes. Stir every few minutes at the beginning, almost constantly at the end. Be careful not to overcook it, or you will caramelize the jam. Remove the star anise and vanilla bean and stir in lemon juice to taste. Ladle the jam into sterilized jars with screwtop lids. Let cool and close jars. Store in the refrigerator and use within a month.

Green Garlic Oil

Green Garlic Oil

1 stalk green garlic, tender green and tops only, chopped (reserve white parts)

¼ bunch parsley, Italian, finely chopped

1 ea lemon, zest only

1 pinch red chili flake

1 pinch kosher salt

¼ cup EVOO

 

Combine all ingredients in a mixing bowl, mix well. Check seasoning and adjust if needed.  Any excess can be stored, covered, in the fridge for up to a week.

Gingerbread Chia Seed Waffles

Gingerbread Chia Seed Waffles

Gingerbread Chia Seed Waffles

 

3/4 cup whole wheat flour

3/4 cup oat flour (I just put oats in a blender to make this!)

2 tsp. baking powder

1/2 tsp. salt

2 T. ground ginger

2 tsp. cinnamon

1/2 tsp. ground cloves

2 T. coconut sugar

1 egg

1 T. molasses

1 1/2 cups milk (regular, almond, or any you like!)

1/3 cup unsweetened applesauce

2 T. chia seeds

 

Combine both flours, baking powder, salt, coconut sugar, ginger, cloves & cinnamon in a medium bowl. In a smaller bowl combine milk, egg, applesauce & molasses and stir until blended. Add both wet and dry ingredients together then add in chia seeds and stir to combine. Cook the waffles in a waffle iron per the irons instructions. Mine took about 5 minutes to cook through. Enjoy!

Coconut-Strawberry Fizz

Coconut-Strawberry Fizz

Coconut-Strawberry Fizz

 

This is cool and creamy, but light—with strawberries, coconut milk and a nice soda fizz.

 

1/2 cup coconut milk

4 cups frozen strawberries

3 T. sugar

1 cup club soda

 

Combine all ingredients in blender and process until smooth. Pour into two tall glasses.

Dragon Fruit Margarita

Dragon Fruit Margarita

Dragon Fruit Margarita

 

1 dragonfruit (with pink flesh)

¼ cup lime juice

1 shot of honey syrup

2 shots of tequila

1 cup ice

 

Slice the dragon fruit in half and scoop out the flesh with a spoon. Add dragon fruit to a blender with lime juice, honey syrup, tequila and ice.   Blend on high until combined and divide between 2 cups.  Add extra ice to cups if desired!

Plum Spice Cake

Plum Spice Cake

Plum Spice Cake

 

As needed butter and flour to coat pans; set aside until assemble

 

1 recipe of quick caramel sauce (see below) set aside until assembly

6 whole red flesh plums, skin on; stone removed and cut into sixth; set aside until assembly

 

3/4 cup light brown sugar

3 eggs, room temperature

1 cup all purpose flour

1 T. baking powder

½ tsp. baking soda

1 1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/2  tsp. ground cardamom

½ tsp. salt

6 ounce melted unsalted butter or olive oil may be substituted or used in combination

5 ounce half and half at room temperature

 

Quick Caramel Sauce for bottom of the pans: place 6 ounce butter, 1 ¼ cup brown sugar and 3 T. water in small sauce pan; cook just to dissolve sugar and place in bottom of greased and floured baking pans or tins; place fruit in caramel and batter on top of fruit; bake as directed above. To assemble pan: Brush 2 each, 8”cake pans or 1 12 cup muffin top pans with butter and then flour – shake off excess.  Place caramel syrup in the bottom of prepared pan before adding plums. Place 3 plums  in bottom of each muffin top pan on top of caramel; or arrange on top of caramel in 8″ layer pan. Place stone fruits in pattern with skin side up. To make the cake batter: Beat brown sugar and eggs together to a foamy consistency. Sift flour, baking powder, soda, cinnamon, ginger, cloves, cardamom and salt together and add these ingredients to egg mixture. Combine butter (and or olive oil) with cream and add to batter slowly till blended. Divide batter to cover fruit in muffin top tins; or 8″ pan. Bake at 350° F for approximately 20-25 (for muffin tops) to 25-30 minutes for layer pan; or until cakes spring back when touched. Cool only ten minutes and turn out onto cake rack to cool (fruit on top). Serve same day if possible. Serving suggestion: Whipped cream or with vanilla ice cream; add a nut brittle for crunch. Chef Notes: If you forget to take cakes out of pans after 10 minute rest and the cake sticks, carefully heat the bottom of the cake pan on low to warm caramel and it should come out. Other stone fruit, such as peaches and cherries, may be substituted or combined with the plums. In pear season, this becomes our Pear Upside Down Spice Cake!

Short-cut Bacon Cheddar Rolls

Short-cut Bacon Cheddar Rolls

Short-cut Bacon Cheddar Rolls

 

11 ounce package refrigerated ready to bake French loaf

5 to 6 slices cooked bacon chopped

1 cup shredded cheddar cheese

1/4 cup butter melted

 

Melt butter in a microwave save bowl. Cut bread into 33 even pieces. Preheat oven to 375 degrees. Roll each piece of dough in butter and put 3 in each muffin tin. Sandwich approximately 1 T bacon and 1 T cheese in the middle of dough. Bake 375 degrees 12 to 14 minutes or until cheese is melted and bread is golden. Serve immediately.

Caramelized Corn with Fresh Mint

Caramelized Corn with Fresh Mint

Caramelized Corn with Fresh Mint

 

1 10-ounce package frozen premium corn

1 T. unsalted butter

2 T. minced fresh mint

Salt

 

Defrost the corn in a colander, tossing occasionally, for about 30 minutes. In a wide skillet, melt the butter over high heat. Add the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in the mint and sprinkle with salt. Transfer to a serving bowl and serve while hot.

Apricot Bites

Apricot Bites

Apricot Bites

Top a dried apricot with 1 tsp. goat cheese rolled into a ball.  Add a dried cranberry and then a spring of fresh thyme.

Gremolata Potatoes

Gremolata Potatoes

Gremolata Potatoes

 

1/3 cup olive oil

2 T. coarsely chopped flat-leaf parsley

1/2 tsp. chopped fresh thyme

1 tsp. chopped fresh rosemary

2 tsp. finely grated lemon zest

1/2 tsp. finely grated orange zest

1/2 tsp. minced garlic

1/4 tsp. red pepper flakes

5 medium Yukon gold potatoes (about 1 1/4 pounds), rinsed and dried

Sea salt and freshly ground black pepper to taste.

 

Whisk together 1/3 cup olive oil and the parsley, thyme, rosemary, zests, garlic and red pepper. Set aside for at least a half-hour. Preheat the oven to 450 degrees. Cut each potato into 6 to 8 wedges. Toss the potatoes with the gremolata, and add salt to taste. Spread the wedges out on a rimmed baking sheet, and bake for 20 minutes. Pull out the sheet, flip the potatoes with a spatula, and then continue roasting them for another 20 to 25 minutes. Serve hot.

Dill, Sweet Onion and Everything Seasoning Baked Omelet

Dill, Sweet Onion and Everything Seasoning Baked Omelet

Dill, Sweet Onion and Everything Seasoning Baked Omelet

 

1 tablespoon salted butter

12 large eggs

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup fresh dill leaves, roughly chopped

1 extra-large sweet onion, peeled, quartered, and thinly sliced into half-moons (or sub red onion)

1 tablespoon Everything Bagel seasoning

 

Preheat oven to 350°F. Grease an oven-safe 9″ x 5 loaf pan with butter. In a large bowl, whisk eggs with salt and pepper until slightly foamy. Add in dill and onion. Mix until well combined. Pour into prepared loaf pan. Sprinkle Everything Bagel seasoning evenly on top. Bake on center rack 50-55 minutes until center is firm. Remove from oven and allow to cool in pan 15 minutes before slicing into six pieces and serving.

Hashed Brussels Sprouts with Lemon Zest

Hashed Brussels Sprouts with Lemon Zest

Hashed Brussels Sprouts with Lemon Zest

 

2 T. freshly squeezed lemon juice, plus grated zest of 1 lemon

2 pounds brussels sprouts

2 T. olive oil

2 T. butter

3 garlic cloves, minced

2 T. black mustard seeds or poppy seeds

¼ cup dry white wine or vermouth

Salt and pepper to taste.

 

Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.) When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves might brown slightly. Add wine, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve

Egg Noodles with Soy Broth

Egg Noodles with Soy Broth

Egg Noodles with Soy Broth

 

Salt

1/3 cup soy sauce, more to taste

1/3 cup ketchup

1 T. rice wine vinegar, more to taste

A few drops dark sesame oil

A squirt of sriracha or other Asian chile-garlic sauce

1 pound egg noodles, preferably fresh (I used 9 ounces of fresh angel hair pasta)

 

Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer. Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all

Forest Witch Tea

Forest Witch Tea

Forest Witch Tea

 

2 cups of water

2 T. Colombian White Tea

2 to 3 cups honeysuckle flowers crushed

Wild honey to taste

 

Bring the water to a boil and add in the tea and honeysuckle flowers. Let steep for 3 to 5 minutes. Serve and add in wild honey to taste.

Baked Endives with Ham

Baked Endives with Ham

Baked Endives with Ham

 

4 Belgian endives, halved vertically

Juice of a lemon

Salt and pepper

2 T. unsalted butter

2 T. flour

1 1/2 cups milk, room temperature

4 slices Black Forest ham or cooked ham, up to you, halved

2 ounces grated Gruyère cheese

 

Heat oven to 400 degrees. Remove the outer layers of the endive, trim the bottoms and cut out the cores. Put the endives, cut-side down, in a large skillet. Season with salt and pepper and sprinkle with lemon juice. Add 2 cups of water to the pan, cover and bring to a boil. Simmer for 15 to 20 minutes, until tender. Drain. Melt butter in a saucepan. Whisk in flour and cook, stirring constantly, over low heat for 5 minutes. Slowly whisk in the milk, whisking all the time, in increments. Cook for about 10 minutes, until the sauce is thick and smooth. Season with salt and pepper. Lightly butter a baking dish big enough to hold the endives in a single layer. Wrap each endive in a piece of ham and place, seam down, in the baking dish. Spoon the béchamel over the endives. Sprinkle with the cheese. Bake the endives for 15 to 20 minutes, until the sauce is bubbling and the cheese has browned. Serve hot.