Archive | nuts RSS feed for this section

Dinner at Home: Simple, Summery, and Seasonal Steak and Salads

31 Jul

After two months of stop and go (but mostly go) traveling, from Europe back to the USA and down to Argentina and back, I admit, it’s nice to be home. It is nice to be home and see my family and eat dinner outside in the backyard on a warm summer evening.


The menu? Simple, summery, and seasonal:

-Mom’s steak on the grill
-Grilled fresh tomatoes from the garden with Parmesan cheese
-Leftover crispy oven-baked chopped potatoes
-My tomato, cucumber, and hericot vert salad with feta cheese
-My shaved zucchini salad with Parmesan and pine nuts


For dessert? Blueberry and Summer Peach Galette with Homemade Vanilla Bean Ice Cream: Say it, just say it. I know, I am incredible.


The tomato, cucumber, and hericot vert salad with feta cheese can be made in 10 minutes or less. The salad was inspired by my stay in Paris with my good friend Alex. The salad requires no dressing; I like to emphasize the sweet flavor of the produce and the salty cheese. The salad is perfect for summer.

And yes, I used canned green beans, but hey, they’re French-style! I quite like how soft and thin the green beans are. So sue me. They taste great, even if they are from a can.



Tomato, Cucumber, and Hericot Vert Salad with Feta Cheese

serves 4, more or less

Ingredients
3 tomatoes, preferably from the garden
2 Persian cucumbers
1 can of French-style green beans or hericot vert
1/2 block of Feta cheese, cut into cubes or crumbled

Directions
1. Slice the tomatoes into wedges and put them into a salad bowl.
2. Slice the cucumbers in half the long way and again in half along the equator. Very thinly slice the cucumbers into a julienne. Put into the salad bowl.
3. Open the can of hericot vert and drain. Add to the salad bowl.
4. Toss the cubed or crumbled cheese into the salad.
5. Eat and enjoy.

The shaved zucchini salad is another lovely and light treat that epitomizes summer elegance and simplicity. No cooking necessary. I absolutely love all of the textures and flavors going on–long, thin zucchini ribbons contrasted with tiny crunchy nuts, delicate slivers of cheese, and a salty tangy dressing.

 

Shaved Zucchini Salad with Parmesan and Pine Nuts
From Bon Appetit Magazine August 2010

Ingredients

Dressing:
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon course kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper

Salad:
2 pounds of medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese

**RECIPE NOTE: I did not have fresh basil on hand (I know, shame on me) so I just omitted it. I also added some fresh sliced avocado because, well, I love avocados and why not?!

Directions

Whisk oil, lemon juice, salt, pepper, and pepper flakes in a small bowl to blend. Set dressing aside.

Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in a large bowl. Add basil and nuts (and avocado if you are like me). Drizzle the dressing on and in the salad. Using the vegetable peeler, shave strips from the Parmesan wedge over the salad.

Pistachio-Cardamom Cake with an Almond “Crust”

15 Jun


I dread packing. My heart is already beating faster than it should. I made a list so that I do not forget anything even though, knowing me, I will forget something. I have clothes and shoes and toiletries splayed on the floor. Oh goodness, shoes. I always bring more shoes than I need, but somehow I always convince myself that every pair is necessary.

I’m going on a trip if you haven’t noticed. I’m going on a Euro-trip: London, Amsterdam, Lucerne, the Rhine Valley, Innsbruck (Austria), Italy, France. Whew, I’m exhausted already. I leave tomorrow and I will be gone for one month. Aside from my packing nerves, I am extremely excited. FOOD, beautiful architecture, new culture, history, language, people…

As a final baking hurrah before I depart from my kitchen for a month, I made a cake. Pistachio-Cardamom Cake with a Sliced Almond “Crust”. The recipe is from David Lebovitz’s newest cookbook. He was inspired to make the cake when Niloufer Ichaporia King came to work with him at Chez Panisse to prepare a traditional Parsi New Year’s feast. Lebovitz claims that out of all the “authentic and wonderfully aromatic Indian food” he tasted, this cake was his favorite dish (granted, she enrobed the cake in a sheet of gold leaf…).


Cardamom is my favorite spice. I love it in everything from savory to sweet (cardamom ice cream is just divine!). The spice gives off a nice sweet, feminine, sophisticated vibe, which, well, I think fits my vibe. Oddly enough, at the same time, when I think of cardamom, I imagine some older men sitting around on a hot evening, smoking and having a few drinks…?

The cake calls for whole cardamom seeds. A friend brought me back some pods from Israel so I opened the pods and crushed the seeds using a mortar and pestle. Immediately I could smell the sweet spicy seeds. Just a rough crush will suffice.


The pistachios brighten up the batter with their nice green hue. The cake would be lovely served with some fresh apricots (or you could poach them in a little water, sugar, and wine).


Pistachio-Cardamom Cake with an Almond “Crust”

makes one 9-inch (23-cm) cake; 10-12 servings (**I used a springform pan and it worked fine)

from David Lebovitz’s Ready for Dessert

TOPPING:

2 tablespoons butter (salted or unsalted, it doesn’t really matter here)
1 teaspoon sugar
3/4 cups sliced almonds, preferably unblanched

CAKE:

3/4 cup shelled unsalted pistachios
1/4 cup plus 3/4 cup all-purpose flour
2 teaspoons cardamom seeds
1/2 cup unsalted butter, at room temperature
1 cup sugar
3 large eggs, at room temperature
1 teaspoon baking powder
pinch of salt

1. Preheat oven to 350 degrees F.

2. To make the topping: melt 2 tablespoons butter in a 9-inch round cake pan set directly on the stovetop over low heat. Once melted, remove from the heat and let cool briefly. Sprinkle the 1 teaspoon sugar evenly over the melted butter, then add the almonds, tilting and shaking the pan to distribute them evenly. Set the pan aside.

3. To make the cake: in a blender or food processor fitted with the metal blade, pulverize the pistachios with the 1/4 cup flour until as finely ground as possible. Transfer to a small bowl.

4. Crush the cardamom seeds in a mortar and pestle or seal them inside a sturdy plastic bag and crush with a rolling pin. Add the crushed seeds to the pistachio mixture and stir to combine. Set aside.

5. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1/2 cup butter and 1 cup sugar on medium speed until very light and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating until completely incorporated.

6. In a small bowl, whisk together the remaining 3/4 cup flour, baking powder, and salt, and stir it into the butter-egg mixture. Stir in the pistachio mixture just until combined.

7. Spoon the batter into the prepared cake pan by dropping 4 or 5 mounds on top of the almonds. Carefully spread the batter into an even layer, trying not to disturb the almonds. Bake until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Let cool for 15 minutes. Run a knife around the sides of the cake to help it loosen from the pan. Invert the cake onto a serving plate. Let cool completely.

SERVING: This cake will keep for up to 4 days at room temperature, well wrapped. It can be frozen for up to 1 month.

Apple Walnut Flax Seed Bread

26 Apr


Quick breads. Dense, moist, quick(er) than yeasted breads (no need to wait for the bread to rise because baking powder/soda are used as leavening agents rather than yeast). This quick bread is just PACKED with ingredients; your taste buds will not get bored.

Flax Seed. Healthy protein, fiber, and omega-3-fatty acids woot woot! A little goes a long way.

Apples and walnuts. You just can’t go wrong. Same goes for buttermilk.

Next time I make this bread/cake, I want to try browning the butter to just kick it up a notch.

Apple walnut flax seed bread. Made with buttermilk, cinnamon, nutmeg, and love. Kinda healthy, kinda indulgent, kinda really extremely delicious.


Apple Walnut Flax Seed Bread

from JoytheBaker

makes one 9×5-inch loaf

Ingredients:

1 cup all-purpose flour

3/4 cup whole wheat flour

3/4 cup brown sugar, packed

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

generous pinch freshly ground nutmeg

2/3 cup buttermilk

1/3 cup unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

2 large eggs, lightly beaten

1 cup grated apples

1/2 cup coarsely chopped apples

1 tablespoon flax seeds (I used flax meal instead…)

3/4 cup coarsely chopped walnuts, divided

cinnamon and sugar (turbinado sugar might be nice, but granulated works great, too), for sprinkling

Directions:

Preheat oven to 350 degrees F.

Grease and flour a 9x5x3-inch loaf pan and set aside.

In a medium bowl, whisk together flours, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.

In a small bowl, whisk together buttermilk, eggs, melted butter and vanilla extract.

Mix the wet ingredients into the dry ingredients. Add the grated apples, chopped apples flax seeds and half of the chopped walnuts. Fold to incorporate thoroughly.

Spoon batter into prepared pan and top with granulated sugar, cinnamon and the rest of the walnuts.

Bake for 40 to 50 minutes or until a skewer inserted in the center of the loaf comes out clean.

Let cool in the pan for 15 minutes then invert onto a cooling rack to cool before wrapping.

Joy says to serve the bread slightly toasted with butter (I thought it was mighty good all on its own. Some hot (or iced) coffee is also a splendid accompaniment to the bread.).

Almond Frangipane and Blackberry Jam Tart

2 Apr


For a while now, frangipane has been a big mystery to me. I often dip my finger in a batch at my work (shh, don’t tell) and shiver with satisfaction. I have tasted frangipane many times, and I know it has almond in it, but what else? How does one make it? I thought it had liquor in it, but nope (although…a little dash might be nice). Just your good ol’ fashioned butter, egg, sugar. Seriously, who needs anything else in life?

Why do they call it frangipane? Well, I’m still not quite sure. Apparently the word is derived from frangere il pane (Italian for “break the bread”). What this has to do with one of the most divine almond tarts ever tasted? Still a mystery to me.

In just the tiniest bite of this Almond Frangipane and Blackberry Jam Tart, I can taste it all. BUTTER, ALMOND, BLACKBERRY, LOVE.

This tart is very versatile. I can see it served during the cold winter months as well as the springtime (Easter brunch dessert?!). You can change up the jam to whatever suits your fancy.

At my work, we use frangipane in our tarts and puff pastry turnovers. In addition to almond, we like to mix it up and use other nuts and flavorings (hazelnut is dreamy!).


Just make this. Indulge. Love it.

Almond Frangipane and Blackberry Jam Tart

adapted from SmittenKitchen

1 recipe’s worth of sweet tart dough, pre-baked in a 9-inch removable tart pan

1 cup coarsely chopped almonds, blanched if you can find them
1 1/2 tablespoons all purpose flour
2/3 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
1 large egg
1 large egg white
1/2 teaspoon almond extract
1 1/2 teaspoons orange zest (not traditional, but just lovely in there)
1/3 cup jam (I used blackberry)
Slivered or sliced almonds, for garnish (optional)

Finely grind almonds and flour in processor. Mix in sugar, then butter, extract and orange zest. Blend until smooth. Mix in egg and egg white. Transfer filling to medium bowl. Cover and chill at least 3 hours.

Position rack in center of oven and preheat to 350°F. Spread jam over base of tart shell. Dollop the almond filling all over, then spread it carefully with an offset spatula. If using slivered or sliced almonds as garnish, sprinkle them over the top now. Bake tart until golden and tester inserted into center of filling comes out clean, about 45 minutes. Cool tart in pan on rack.

To serve, push pan bottom up, releasing tart from pan. Cut tart into wedges and sprinkle with powdered sugar, if desired.

Do ahead: Almond filling can be made 2 days ahead. Keep chilled. Whole tart can also be made half a day in advance. Let stand at room temperature.

Tags: , , , , , , ,

The Epitome of Cookie– Big, Soft, Chewy, Oatmeal Raisin Cookies

22 Jan


When I’m craving a cookie, I’m craving a damn good cookie. A big, soft, chewy cookie with lots of chocolate chips, or lots of raisins, or lots of walnuts. LOTS. I feel cheated if there are only 2 or 3 chocolate chips floating among a sea of dough. No, there must be an abundance. After all, picking out the choco chips/raisins/nuts/etc. is the best part about eating the cookie (next to a tall glass of milk)!


These oatmeal raisin cookies are the epitome of good cookie for me. The oats provide so much texture and there are soo soo soo many raisins/choco chips. I absolutely looove walnuts with this mixture, too.

Today I went cookie crazy and made some homemade oreos, too.

So, whose ready for some cookies?
The Epitome of Cookie- Big, Soft, Chewy, Oatmeal Raisin Cookies
recipe from the one and only SmittenKitchen

makes about 18 cookies

1/2 cup butter, softened
2/3 cup brown sugar, packed
1 egg
1/2 t. vanilla
3/4 cup all-purpose flour
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. salt
1 1/2 cup rolled oats
3/4 cup raisins
1/2 cup walnuts
1/2 cup chocolate chips (optional)

1. Preheat oven to 350 degrees F.

2. Cream together butter and sugar. Add the egg and vanilla.

3. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add this to the butter mixture.

4. Stir in the oats, raisins, nuts, and if using, the chocolate chips. Either scoop onto a parchment lined cookie sheet and freeze for 25 minutes (or until it gets semi-hard/cold), or just freeze the dough for 25 minutes and then scoop it out onto a cookie sheet (Deb from SmittenKitchen finds that the cookie will be thicker when baked from the cold. I trust her.).

5. Bake it straight from the freezer for about 12 minutes. The edges should be golden and the tops should look slightly undercooked. Let them cool and enjoy!

← Older Entries
Newer Entries →