#baking blog

Bruschetta with Three Toppings

2 cups (12 oz./375 g) chopped tomatoes and/or quartered cherry tomatoes

4 cloves garlic, finely minced

1 Tbs. chopped fresh basil

Kosher salt and freshly  ground pepper

Extra-virgin olive oil

3 Tbs. unsalted butter

1 lb. (500 g) cremini  mushrooms, sliced

1 shallot, finely chopped

1⁄4 cup (2 fl. oz./60 ml) red  wine vinegar

1 cup (8 fl. oz./250 ml)  low-sodium beef broth

4 fresh thyme sprigs

Grilled Balsamic Onions (see below), chopped

1 tsp. chopped fresh sage

12 slices country-style bread, such as sourdough batard

¼ cup (1 oz./30 g) grated Parmesan cheese

1 lb. (500 g) fresh mozzarella cheese, cut into thin slices

 http://blog.williams-sonoma.com/bruschetta-with-three-toppings-3/

Gluten Free Peanut Butter & Chocolate Granola Bars

2 cups rolled oats (gluten free)

• 2/3 cup quinoa flakes*
• 1/3 cup gluten free flour
• 1 cup unsweetened shredded coconut
• 2/3 cup maple sugar**
• ½ tsp sea salt
• ¼ tsp cinnamon
• 1 tsp vanilla extract
• 1/3 cup coconut oil, melted
• 2/3 cup crunchy peanut butter
• 1/3 cup maple syrup
• 1 cup dairy free chocolate chips
• Optional Topping: mini dairy free chocolate chips

http://www.hungryhappens.com/recipes/breakfast/gluten-free-vegan-peanut-butter-chocolate-chip-granola-bars.html

“Death by Snickers” Bars

• 3 cups packed light brown sugar
• 2 cups (4 sticks) butter, room temperature
• 3 eggs
• 3 tsp vanilla
• 4 cups all purpose flour
• 1 cup uncooked, old-fashioned oats
• 1 tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp kosher salt
• 8 (2.07 oz) Snickers bars (full sized), coarsely chopped
• 1 (14 oz can dulce de leche 

http://cookiesandcups.com/death-by-snickers-bars/ 

Roasted Squash Lasagne w. Sage & Shallots

for the roasted squash
1 kabocha squash, peeled, seeded, and cut into ¼ inch slices
3 tablespoons olive oil
pinch sea salt
fresh ground black pepper

Preheat the oven to 425 degrees. Lay the squash slices on a rimmed baking sheet, drizzle with olive oil, turn to coat, and sprinkle on the salt and pepper. Roast squash for 15 – 20 minutes, flipping halfway through, until the edges have browned and the squash is tender.

for the béchamel
6 tablespoons butter
1/3 cup unbleached all-purpose flour
2 cups whole milk, room temperature
2 cups heavy cream, room temperature
¼ teaspoon freshly grated nutmeg
½ teaspoon sea salt

http://www.brooklynsupper.net/2012/12/roasted-squash-lasagna-with-fried-sage-shallots/#.U5S8DssU_IU

Honey & Ginger Braised Pork w. Soba Noodles

3 pounds pork stew meat (usually from the shoulder), cut into 2 inch cubes
3 – 4 teaspoons sea salt
2 small red onions, halved
3 tablespoons honey
1 tablespoon cumin seed
1 tablespoon coriander seed
1 tablespoon yellow mustard seed
2 carrots, peeled and trimmed
3 celery stalks, trimmed
2 inch segment of fresh ginger, peeled and cut into thick round slices
5 cups water
1 small bunch kale, washed and cut into ½ inch ribbons

http://www.brooklynsupper.net/2013/01/honey-ginger-pork-braise-with-kale/#.U5S7GMsU_IU

Cottage Pie

1 very large parsley root or 4 medium, or 3 large yukon gold potatoes, peeled and cut into uniform 1/2″ chunks
8 tablespoons butter, divided
1 ½ pounds ground beef
1 ½ red onions, diced
4 – 5 carrots, peeled and cut into half moons
5 stalks celery, sliced
2 teaspoons sea salt, divided
2 teaspoons Worcestershire sauce
1 teaspoon yellow mustard seed
4 bay leaves
fresh ground black pepper to taste
6 large leaves kale, cut into thin ribbons

http://www.brooklynsupper.net/2013/01/looking-back-moving-on-cottage-pie/#.U5S5yssU_IU

Winter Vegetable Tartlets

Ingredients (serves 4):
4-5 Jerusalem artichokes, peeled and sliced into rondelles 
1 fennel, sliced
1 onion, sliced
1 garlic clove, sliced finely
450 g/ 1 pound cèpes/porcini mushrooms (I used the cèpes I picked and froze this fall. You can use any of favourite mushrooms/dried mushrooms)
1 glass of red wine
A handful of chopped fresh parsley
1 roll puff pastry (230 g/ ½ pound) or you can make your home-made version here
Olive oil (for frying)
30 g/ 2 tbsp unsalted butter
2 slices of country bread (discard the crust, place the bread in a food processor to get breadcrumbs)
Parmesan shavings
Coarse salt and black pepper

http://mimithorisson.com/2013/01/16/winter-vegetable-tartlets/

Endives Tarte Tatin

Ingredients:
6 endives (chicory)
2 small shallots (finely sliced)
1 clove garlic (ground)
6-8 small potatoes (cooked and sliced)
250 g/ ½ pound chestnuts (peeled, cooked & sliced in half)
5 topinambours/ Jerusalem artichokes (peeled and sliced in ‘rondelles’)
125 g/ 2/3 cup Sainte Maure de Touraine goat’s cheese (or any of your favourite cheese – one that will melt beautifully!)
2 tbsp brown sugar
40 g butter
Salt & pepper (for seasoning)

Pastry:
For the shortcrust pastry:
200 g/ 1 & ½ cup plain flour
125 g/ ½ cup unsalted butter, chilled and sliced in cubes
½ teaspoon salt
1 large egg
3 tbsp cold water

Icelandic Fish Soup

3-4 tbsp butter
2 small onion – finely sliced
½ leek – finely sliced
3 tomatoes – chopped into very small pieces
2 small stalks celery, finely sliced
1.5 liters chicken or vegetable stock/ 6 cups
200 ml cream/ 4/5 cups (you can add less if you wish, or none)
100 ml/ ½ cup sherry or port or Noilly Prat
3 tbsp tomato concentrate
½ tsp saffron powder (optional)
3-4 tbsp wine vinegar
160 ml/ ¾ cup dry white wine
400 g/ 4 cups small shrimps (without shells)
500 g/ 5 cups mixed nordic fish – salmon, haddock, plaice, halibut – cubed
Salt and pepper to taste

http://mimithorisson.com/2012/06/20/icelandic-fish-soup/

Baked Eggs w. Spinach & Brioche

2 tablespoons olive oil

• 1 clove garlic, minced
• 2 bunches spinach (about 1 ½ pound) washed
• Sea Salt and fresh ground pepper
• 2 tablespoons unsalted butter, + more for baking dish
• 8 slices brioche, cut ½ inch thick
• 12 large eggs
• ¼ cup creme fraiche (recipe below)
• 1 cup grated Parmigiono-Reggiano

http://pixelsandcrumbs.com/blog/2013/3/15/baked-eggs-with-spinach-brioche

Cherry & Pistachio Cake

Cherry Pistachio Cake
(adapted from Field of Greens)

• ¼ cup green pistachios
• 2 cups fresh cherries, halved and pitted
• 4 ounces unsalted butter, softened
• ¼ cup sugar
• 2 eggs
• ½ teaspoon vanilla extract
• 1 ¾ cup unbleached white flour
• ½ teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup milk
• ½ cup creme fraiche (or sour cream)

http://pixelsandcrumbs.com/blog/2013/8/23/cherry-pistachio-cake

Chicken Meatballs

1 pound freshly ground chicken breast*

• ½ large red onion finely chopped
• 3 ounces pancetta finely chopped (you can use bacon as well, finely chopped)
• 1 cup Panko breadcrumb
• 1 large egg
• 1/3 cup finely chopped flat-leaf parsley
• 2 tablespoons extra-virgin olive oil - divided
• 1 tablespoons tomato paste plus more for topping

 http://pixelsandcrumbs.com/blog/2013/1/24/chicken-meatballs

Pear & Fennel Salad w. Colatura & Pine Nuts

1/8 cup Pine Nuts (toasted)

• 1 pear, ripe but on the firm side
• 1 Fennel bulb, shredded, about 2 cups
• 2 scallions, sliced
• 2 tablespoons fresh mint, chopped
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon Red pepper flakes
• 1 teaspoon Colatura
• 1/8 cup Olive oil
• 2 tablespoons white balsamic vinegar
• 1 lemon, juiced
• Salt and pepper to taste

http://pixelsandcrumbs.com/blog/2014/1/17/pear-fennel-salad-with-colatura-pine-nuts

Stuffed Mushrooms

4 large portobello mushrooms (or similar), stalks removed*

• 6 tablespoons olive oil
• Salt and pepper
• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 2 cups finely chopped sun-dried tomatoes
• 2 garlic cloves, crushed
• ½ cup grated parmesan cheese
• 1 tablespoon chopped fresh tarragon leaves
• 4 tablespoons coarsely shredded basil leaves
• 3 ½ ounces Taleggio cheese sliced (or similar, I used Fontina)

http://pixelsandcrumbs.com/blog/2014/2/10/stuffed-mushrooms

Bit of a cheat but…

Citrus Alaskan Halibut

• 2 Halibut Fillets from Alaska Seafood
• McCormick Fiesta Citrus Seasoning
• Olive Oil
• Lime, halved

http://www.ohsweetbasil.com/2014/06/citrus-alaskan-halibut-recipe.html

Hulled Hemp Seed Salad w. Apple Dressing

• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Apple Cider Vinegar
• 2 ½ Teaspoons Nakano, Seasoned Rice Vinegar,
• Balsamic Blend
• ¼ Teaspoon Ground Ginger
• ½ Teaspoon Ground Mustard
• 1 Teaspoon Onion Powder
• 1 Tablespoon Light Sour Cream
• 2 Heaping Tablespoons Light Mayo

• Spring Mixed Greens (or use arugula, spinach, etc)
• 1 Green Apple, chopped
• ½ Cup Craisins
• ¼ Cup Hulled Hemp Seeds (Bob’s Red Mill)

http://www.ohsweetbasil.com/2012/08/hulled-hemp-seed-salad-w-apple-dressing.html

Buckwheat Orange Pancakes

4 tablespoons butter, melted and cooled
1 ¼ cup all-purpose flour
1 cup buckwheat flour
¼ cup brown sugar
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
2 ½ cups buttermilk, or a mixture of 1 ¼ cup yogurt and 1 ¼ cup milk
zest of 1 orange

http://www.brooklynsupper.net/2013/02/enjoying-the-quiet-buckwheat-orange-pancakes/#.U6Vd8Msg_IU

Chicken Tacos w. Pico de Gallo

• 4 skinless chicken breasts, de-boned
• juice and zest of 1 lemon
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• black pepper, to taste
• 3 tablespoons olive oil

• 2 ripe tomatoes, cubed
• 1 onion, finely chopped
• handful fresh coriander, finely chopped
• 1 tablespoon white wine vinegar / lemon juice
• salt & pepper to taste

• guacamole
• sour cream
• tortillas

http://simply-delicious-food.com/2014/05/20/chicken-tacos-pico-de-gallo/

Cherry & Pomegranate Sangria

• 2 Granny Smith Apples, chopped
• 1 orange, cut into wedges
• 1 punnet fresh cherries
• 1x 750ml bottle Moscato
• 500ml pomegranate juice
• ice cubes

http://simply-delicious-food.com/2014/06/18/cherry-pomegranate-sangria/

Homemade Wholegrain Vegan Crackers

• ¼ cup almond meal
• ¾ cup whole spelt flour - whole wheat flour works, too!
• 1½ Tablespoons vegan buttery spread, melted
• 1¼ Tablespoons sugar
• ⅓ teaspoons salt
• about ¼ cup of water
• coarse sea salt for sprinkling

http://theprettybee.com/2014/03/whole-grain-vegan-cracker-recipe.html

Roast Leg of Lamb w. Tzatziki & Tabbouleh

6 shallots, minced
4 cloves garlic, minced
¼ cup chopped fresh rosemary
2 tbsp sugar
2 tbsp coriander
1 ½ tbsp salt
1 tbsp red chile flakes
1 (6 lb) leg of lamb (bone-in)

Tzatziki
2 cups Greek yogurt
juice of 2 lemons
1 cucumber, peeled and diced
¼ cup chopped fresh mint
1 tbsp minced garlic
1 tbsp minced shallots

Pomegranate Tabbouleh Salad
 2 cups water
1 cup bulgur
½ cup parsley, chopped
¼ cup mint, chopped
¼ cup green onions, chopped
1 pint cherry tomatoes, chopped
1 cup cucumber, chopped
¼ cup sliced almonds
½ cup pomegranate seeds
¼ cup feta
2 tbsp olive oil
1 tbsp lemon jucie
1 ½ tbsp pomegranate molasses
1 tsp dijon mustard
salt and pepper to taste

http://joanne-eatswellwithothers.com/2011/03/roasted-leg-of-lamb-with-tzatziki-and-pomegranate-tabbouleh.html

Apricot Custard Tart w. Cardamom Crumble Crust

For the Press-In Cardamom Crumble Crust:

Cauliflower & Brown Rice Gratin

• 2 lbs. cauliflower
• 1 cup cooked brown rice
• 2 Tbsp. unsalted butter
• 2 large garlic cloves, minced
• ¼ of a red onion, minced
• ½ tsp. sea salt and pepper, more as needed
• 2 Tbsp. unbleached all purpose flour
• 1 ½ cups milk, room temperature
• ¼ tsp. fresh grated nutmeg
• ¼ tsp. cayenne
• ½ tsp. dried Italian herb
• ½ cup grated parmesan, plus more for topping
• ¾ cup shredded gruyere, plus more for topping
• fresh chopped, parsley for garnish

http://www.sproutedkitchen.com/home/2014/3/12/cauliflower-brown-rice-gratin.html

Gluten Free Vegan Brownies

• 3.5 oz 70% dark chocolate (100 grams)
• ⅓ cup coconut oil (80 grams)
• ½ cup unsweetened cocoa powder (30 grams)
• ½ cup cooked red beans (100 grams)
• ¾ cup dates (100 grams)
• ¼ cup coconut milk (50 milliliters)
• ⅓ cup ground almonds (45 grams)
• 2 bananas
• 1 teaspoon vanilla extract(optional)

http://minimaleats.com/gluten-free-vegan-brownie/