Author: Suze

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Lemon Drops with Candied Myers Lemon Peel

My Meyers lemon tree has been more plentiful than any other year- just chocked full of beautiful, colorful fruit-
In honor of Spring, & the dinner party I’m going to this evening- I’m creating a new cocktail, a special Lemon Drop Martini!

What you’ll need:
2 saucepans
1 fresh organic lemon- washed and peeled, careful not to get any pith, just the yellow zest
2 c. cold water
2 1/2 c. organic raw sugar

Put cold water & zest in a saucepan & bring to a boil.  Pour off water and repeat this process 3 times.  Drain & set aside.

In another saucepan add:
2 c. organic raw sugar
1 c. water

Whisking to help dissolve sugar & add the lemon zest, bring to a boil over medium heat.
Lower the heat & simmer until the peels get tender & translucent- this will take about 15 minutes.
Pour off liquid & save.  Let candied zest cool.  Set aside.  In a separate bowl toss the lemon zest with the remaining 1/2 c. organic raw sugar.   Shake off excess sugar.
Store zest in an airtight container until you garnish the Lemon Drop with it.
This will store well for a few weeks- NOT! If you’re at all like me you’ll eat it all!

Meyers Lemon Drop…

6 lemons, juiced
4 T. sugar syrup (saved from recipe above)
7 fresh basil leaves
4 shots Kettle One Vodka (or your favorite)
Ice
Martini Shaker
sugar rimmed glasses
twist of Candied Myers Lemon Peel

Mix lemon juice, sugar syrup & vodka & basil in the martini shaker filled with ice.
Shake 7 times to mix & bruise the basil.  Pour into sugar rimmed martini glass & float a candied lemon peel
& a small sprig of basil to garnish-

*I also like to use Jalapeño or fresh mint in place of the basil for this cocktail-

-enjoy!

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Minestrone Soup

This evening I had the pleasure of visiting Randy Graham (Valley Vegetarian), & his lovely wife Robin-
We shared stories of food & travel & when I was about to leave, Robin went into her backyard garden & picked a fennel root for me to take home.  I considered slicing it paper thin &  making a fresh salad with it, but Robin suggested Minestrone Soup- so I dashed home & made Minestrone Soup for the first time & it was delicious-

5 T. olive oil
7 garlic cloves- peeled, minced
1 1/2 c. Guinness Extra Stout
1 large red potato- peeled, sliced thin lengthwise (microwave for about 2 minutes)
salt & pepper to taste
2 c. tomato sauce (I always have a stash in the frig. of homemade burnt butter sage spaghetti sauce)
1 can of white beans- rinsed
1″ diameter angel hair pasta- (I break it into 2″ bits for easy cooking)
1 c. broccoli- chopped well
1 c. carrots- cut in circles
1 c. anise root- cut into bite size pieces
Asiago Cheese
Dinner Rolls

Add a dash of salt & pepper.  Turn off the heat & let rest for about 5 minutes.  Garnish with finely grated Asiago cheese & serve with wholegrain or sourdough dinner rolls.  I served this soup with Jalapeño Brioché & it was tasty-

enjoy!

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Guinness Extra Stout Onion-Potato Soup

On Saint Patrick’s Day I pulled out a pint o’ Guinness Extra Stout & knew I had to create something with it- it was still too early to start drinking…

I just needed an excuse to open it- Here’s what I made & it was delicious, & perfect for this cold rainstorm we’re having–

On the stove-top, in a Dutch oven:
3 T. of olive oil (I use il Fustino’s extra virgin Arbequina olive oil)
I large brown onion- cut into rings- cook until tender & brown

As the onions get their color, add about 1/3 cup *Mediterranean Dukkah
2 T. Colman’s Mustard (dry)
Salt & Pepper
5 small Purple Heirloom potatoes -cut into bite size pieces
2 or 3 medium size Yukon Golds- cut into bite size pieces
Add about 4 cups vegetable broth
Almost a pint of Guinness Extra Stout (be sure to sample the Guinness before, after, & during use, to improve your overall mood in the kitchen)

Let this mixture cook slowly in the Dutch oven for most of the day. Occasionally stir & taste to check flavor.
Just before serving I add about 1 cup of milk & stir.  Dish it up into serving bowls & garnish with a paper-thin slice of Blarney Castle Cheese, a dollop of sour-cream, & a sprinkle of finely minced purple onion.

Best served with a hardy homemade bread-

enjoy!

*Mediterranean Dukkah is made by Santa Barbara Seasonings & available @ il Fustino-

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Celtic Tart

Prep time: about 15 minutes
Cooking time: 50-60 minutes
Oven temperature: 325º

2 1/4 cups Swans Down Cake Flour (because I don’t like to sift)
1/2 cup sugar
3 eggs- separated
3 Tablespoons Dark Rum
2/3 cup butter, salted @ room temperature -cut into small bits

I like to use my big roast turkey cutting board because it’s concave & easy to clean-
Place the flour in the center of the board & form a well. Crack one egg & place the yolk in the center of the well-
be sure to reserve the whites for later. Introduce the sugar & the rum to the well, then add the other 2 egg yolks.
Using your fingertips (or a fork), work the outer edges of the flour toward the center of the well. Integrate the ingredients until they become somewhat consistent & resemble cornmeal. Knead in the bits of butter & the dough will get much easier to manage- Roll into a ball & place in a lightly buttered baking tin, 8″ in diameter. Flatten out the dough with the palm of your hand to meet the edges of the tin.  I bake this treat in a decorative earthenware dish that embosses it with hearts. With a fork make some squiggles on the tart in each direction, then paint on a small amount of the reserved egg white & bake.

Great on a cold, rainy day with a hot cuppa-

enjoy!

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Irish Recipes

Trio of Peas – Lifescript

Peas have been eaten in Ireland and England for centuries. Traditionally dried then re-hydrated before cooking, it became fashionable to eat fresh (or green) peas in the 1600s. Tart lemon and tarragon liven up this three-pea saute. This delicious side dish also packs a high-fiber punch.

Serves: 4 (3/4 cup each)

Preparation time: 20 minutes
Cook time: 20 minutes Ingredients:

2 teaspoons canola oil
1 cup organic snow peas, trimmed
1 cup sugar snap peas, fresh or frozen
2 cups (8 ounces) frozen peas
1/2 teaspoon freshly grated lemon zest
4 teaspoons lemon juice
1-1/2 teaspoons dried tarragon
1 teaspoon butter
Salt to taste

Preparation:

1. Heat oil in a large nonstick skillet over medium heat. Add snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes.

2. Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes.3. Remove from heat and stir in lemon zest, lemon juice, tarragon, and butter; season with salt.

enjoy!

 

 

 


Red Potato Colcannon – Lifescript

 

There are countless variations on this classic Irish potato-and-cabbage combination. Ours is made with steamed red potatoes, sauteed cabbage and just a touch of butter. Serves: 4 (1 cup each)

Preparation time: 30 minutes
Cook time: 30 minutes

Ingredients:

 

1 pound organic small red potatoes, scrubbed and cut in half
1 tablespoon butter
1/2 cup thinly sliced onion
6 cups thinly sliced green cabbage (about 1/2 head)
1 cup low-fat milk
1 teaspoon salt
1/4 teaspoon white pepper

Preparation:

1. Bring 1 inch of water to a boil in a Dutch oven or steamer. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm.

2. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.

3. Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.

enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

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Ojai Jalapeño Brioche with Ojai Jalapeño Jelly

Preheat oven to 350.

2 packets active dry yeast
¼ c. warm water
1 ¼ c. buttermilk
¾ c. salted butter (softened)
¼ c. sugar
2 eggs
5-7 Jalapeño Peppers – washed & stemmed- chopped in a mini Cuisinart
(I don’t remove the seeds- only remove them IF you want to control the heat/wear gloves)
5-5 ½ c. ‘self rising’ flour
pinch of salt

Ojai Jalapeño Jelly

Butter -salt free @ room temperature

Grease bread pans & set aside

In a large bowl:

Sprinkle the yeast on top of the warm water.  Let mixture rest until it’s frothy looking, then add buttermilk, butter, sugar, eggs, & 1 c. flour.  Mix lightly & add the Jalapeños.  Keep adding flour until 5-5 ½ c. are reached.  Knead well.  Place in pans & cover loosely with plastic wrap & a light towel.  Let rise until doubled in size (about 45 minutes).  Bake @ 350 oven for 25-30 minutes.  Remove from pans & brush with butter.  Serve brioche fresh from the oven with a side of Ojai Jalapeño Jelly & butter.

enjoy!

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Valentines Day Dinner Ideas

Dessert is always the easiest part of the meal to sort out for me-
Red Velvet Cake with Beet-Red Frosting &/OR
Coeur de la Créme with fresh organic raspberry Sauce.

Salad: Organic Arugula & Butter-Leaf Salad with thin sliced gold & red beets, candied Organic Ojai Walnuts,
adorned with Shaved Parmesan Cheese & fresh cracked pepper.

Soup: Red Baked Potato Soup with fresh purple onion & Sharp Cheddar Cheese on top. &/OR
Ojai Valley Inn Resort Tortilla Soup garnished with Red tortilla chips & avocado.

Main: Chicken Picatta with Capers, White Wine & Myers Lemon Sauce

If you need help with the particulars, blog me!

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Coeur de la Créam

Valentines Day ‘Heart of Cream’ Coeur de la Crème

3 ounces good quality white chocolate, finely chopped or grated
8 ounces cream cheese (not low fat), room temperature
1 1/4 c. heavy cream
3/4 c. powdered sugar, sifted
Puree 10 ounces frozen or fresh raspberries
Zest of one lime, saving a lime twist curl for the plating 
display
3 T. sugar

Cut two sheets of cheesecloth big enough to fully line your heart-shaped mold, plus a little overhang on all sides. Dampen the cheesecloth with water, wring it out, and put them together to make a double layer. Press it into the sides and bottom of the mold, leaving some hanging over the sides.

Microwave the white chocolate in a microwavable bowl in 15-second intervals on high. Stir between intervals, and heat only until smooth and just melted.

Mix the cream cheese, 1/4 c. cream, and the sugar in a mixer on medium speed until fluffy. Scrape the sides of the bowl as needed. Then add the white chocolate and beat for 2 minutes, until very smooth.

In another bowl, beat the remaining 1 c. cream to stiff peaks and fold into the cream cheese mixture. Spoon into the heart-shaped mold, smooth the top with a rubber spatula, then fold the overhanging cheesecloth over it to cover the top. Place the mold unto a rimmed sheet pan or plate and chill for 4-6 hours

To make the puree, blend the thawed berries, their juice, the zest, and the sugar in a blender or food processor until smooth. Push the puree through a sieve to remove the seeds into a small bowl. Cover and chill for up to 4 hours.

Carefully peel the cheesecloth off the top of the coeur de la crème and invert it onto a plate. Peel off the rest of the cheesecloth. Smear a white dessert plate with the red raspberry sauce, place the coeur on top & add a little twist of lime for color.

enjoy!

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Smoked Turkey Club Sandwich

Bread of choice (I like sourdough or rye)
Safflower mayonnaise
Ojai Jalapeño Jelly
Smoked Turkey- sliced very thin
Apple-Smoked Bacon- crispy
Provolone Cheese
Avocado
salt & pepper to taste

Coat one side of the bread with safflower mayonnaise & the other with Ojai Jalapeño Jelly & build your sandwich.

enjoy!

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Bitter Poetry

I love Tonic Water & ‘Q Tonic’ is so delicious- I met Molly from Q Tonic @ The Fancy Food Show last month.

Pairing Quality ‘Q TONIC’ with your favorite Spirits to broaden the enjoyment of a cocktail (or mocktail), makes perfect sense to me-

I am blogging this recipe in honor of the First Annual Ojai Wordfest Gathering

March 19-27 Ojai, CA.

Cocktail developed for Q Tonic by mixologist Jerri Banks

Bitter Poetry

1.5 oz Junipero Gin
1 oz Fresh Orange juice
½ oz Acacia Honey
½ Teaspoon Freshly Grated Ginger
2 Dashes Fee Bros Orange Bitters
1 oz Q Tonic
1 orange twist
Glass: Cocktail/Martini

In cocktail shaker, add all ingredients except for tonic.

Add ice, shake well and strain into chilled cocktail glass.

Top with Q Tonic.

Garnish with an orange twist.

enjoy!

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…in the heat of passion


This is my translation of the tantalizing cocktail at “Milk & Honey” in Santa Barbara, where I had my first Habanero-infused cocktail & got instantly hooked!

4 shots of Habanero-Infused “Sauza Plata” Tequila (or your favorite)
1/2 c. Fresh Passion Fruit Puree
4 Fresh Limes, juiced
I piece of thinly sliced fresh ginger
Agave nectar to taste
Ice

Run water over glasses, chill in freezer while you make the cocktail.
Place all ingredients except the garnishes in the cocktail shaker.
Shake about 10-12 times to dissolve  the agave nectar & bruise ginger.
Pour into chilled cocktail glassed, garnished with sugared rims & a twist of lime.
Serve up.

enjoy!