Category: Blog

Posted on by — Leave a comment

Valentine’s Day Cake

Valentine's Day Cake

 

 

 

 

 

 

 

 

preheat oven to 350*

I’ve experimented with this RICH yet surprisingly light cake for many years-
It’s my favorite & regardless of friends & families dietary restrictions
they LOVE it too-

No flour, oil or leavening is added-
Rich coffee flavors runs throughout the cake & frosting-

I’ll admit that sometimes I get distracted because I tend to multitask & occasionally forget to add the egg whites-
so it’s less light & more  brownie-like.
With or without the egg whites, this cake is hands down the most rich, decadent, delicious cake I’ve ever had-
It pairs nicely with freshly churned vanilla ice cream & a hot cuppa–

Cake;
1 packet of Starbucks Italian roast “Via” plus 1/3 c. water
1 1/2 c. sugar
2 c. chocolate chips (1- 11 ounce bag semisweet chocolate chips)
1 1/2 t. pure vanilla extract
1/2 c. butter
12 egg yolks (keep egg whites for later)
1 3/4 c. organic walnuts, ground (food processor, ground like coffee grounds)

In a medium size saucepan, over low heat;
Coffee, water & sugar. Mix then add chocolate chips & stir.
Once mixed add vanilla & remove from heat.  Let cool 5-10 minutes.

With an electric mixer;
Cream butter, add egg yolks & mix. Add ground walnuts, then chocolate mixture.

In a separate (metal) mixing bowl;
Beat egg whites until firm but not dry-  Fold whites into the chocolate batter-

Place 3 layers of parchment paper on counter top, draw around the cake pan with a pencil then cut out with scissors- Cut some straight pieces to use for the pan sides. Line pans.

Evenly distribute the batter into cake pans. I add 1 or 2 scoops of cake batter to each cake pan until all three
are evenly filled.

They will look a bit empty- but don’t worry-

Bake @ 350 for 25 minutes (a little less time in a convection oven).

Frosting;

2 c. chocolate chips (1 eleven-ounce bag of semisweet chocolate chips)
1 packet of Starbucks Italian roast instant “Via” plus 1/3 c. water
1 c. + 2. T. butter
4 egg yolks
2 c. powdered sugar + a little for dusting the finished cake plate edges.

In a medium size saucepan, over low heat;
Slowly melt the coffee , water & chocolate chips.
Once smooth & blended; remove from heat.
Cool for about 7-10 minutes.

In a separate bowl;
Cream the butter, add egg yolks, then sprinkle in the powdered sugar.
Once smooth & well mixed, add in the chocolate mixture.

note; make sure when adding something hot to eggs that you don’t cook the eggs-
add a little at a time & keep stirring because you don’t want a lumpy cake-

enjoy!

 

Posted on by — Leave a comment

Suze’s Dutch Babies

 

Dutch Babies

 

 

 

 

 

 

 

 

Dutch Babies2

 

 

 

 

 

 

Serves 2-3 adults

Put a 10″ French skillet in a cold oven & then heat to 450*

In a blender mix;
3 eggs
1/4 c. all purpose flour
3/4 c. milk
1 t. vanilla extract

Blend for 30 seconds or so, until mixed & frothy.
Scrape down sides as needed.

4 T. butter, melted

Toppings;
2 bacon slices, diced
powdered sugar
1/2 c. maple syrup

When oven is preheated, pour melted butter into the hot skillet & return to oven for a minute or two.

Gently pour batter into the hot skillet.
Bake about 15-17 minutes.
The Dutch Baby will bake & grow up the sides of the skillet. Edges will be browned nicely as it climbs
well above the skillet sides.

On the stove top;
In another 10′ skillet, cook bacon. Drain off grease & chop into bits.

Warm maple syrup & pour over hot Dutch Baby-
Squeeze fresh lemon juice over the top,
sprinkle with bacon & dust with powdered sugar-
I also add a little lemon zest to each serving.

enjoy!

 

 

Posted on by — Leave a comment

Cowboy Cookies

Get in my BELLY!
Get in my BELLY!

 

 

 

 

 

 

This cookie is a bit like an energy bar‐
The batter is thick & sticky. This recipe makes a big batch of cookies‐ I use Glad “Press n’ Seal” & it keeps
them fresh & they freeze well.

Ingredients;

2/3 c. butter, melted
1 1/4 c. brown sugar
3/4 c. sugar
3 eggs, beaten
1 1/2 c. crunchy peanut butter
6 c. oats (old fashioned Quaker Oats)
2 t. baking soda
1 c. chocolate chips (dark semi sweet)
1 c. butterscotch chips

Melt butter.
In a BIG bowl;
Blend melted butter in with sugars, eggs & peanut butter until fully mixed.

Mix in remaining ingredients‐ & as you’re adding the oats gently sprinkle in the baking
soda & mix well-

Using a teaspoon or a tablespoon, form a ball for each cookie, then place on a parchment paper covered cooking sheet.

Bake at 350*
12‐15 minutes

They’ll cook faster in a convection oven; 10‐12 minutes.

enjoy!

Posted on by — Leave a comment

Chicken Piccata

Chicken Piccatawith white wine, lemon, caper sauce
4 servings
total time; 20-40 minutes
prep time: 15-20 minutes

cook time: 20 minutes

Ingredients

4 boneless, skinless chicken breasts
Kosher salt & freshly ground black pepper
1 c. all purpose flour
2 large free range eggs
1 T. water
1/2 c. grated Parmesan cheese
1 c. Italian seasoned bread crumbs
olive oil
5 T. butter, room temperature, divided
1/2 c. freshly squeezed lemon juice (2-3 lemons), *reserve skins for sauce
1/2 c. dry white wine
2 T. Capers + caper brine
Thin sliced fresh lemon & rosemary sprig as a garnish

Directions

Preheat oven; 400
Lightly oil a sheet pan.  Place each chicken breast between 2 sheets of parchment paper or in a strong plastic bag. Pound out to 1/4” thick. Sprinkle both sides with salt & pepper.

Mix the flour, 1/2 t. salt, and 1/4 t. fresh ground pepper in a shallow plate. On a second plate, beat the eggs & 1/2 T. of water together. Place the bread crumbs mixed with the Parmesan cheese on a third plate. Dip each chicken breast first in the flour, shaking off excess flour, then into the egg mixture, & onto the bread crumbs & cheese.

Heat 1 T. olive oil in a large sauté pan over medium to medium-low heat. Add the chicken breasts & cook until lightly browned, about 3 minutes on each side.  Place on sheet pan & bake for about 10 minutes while you prepare the sauce.

Sauce;
In your previously used pan bring the following to a simmer over medium to medium high heat;
1 T. butter, lemon juice, wine, capers, brine, salt, pepper & reserved lemon halves. Cook until the mixture reduces to about 1/2, about 4 – 5 minutes.

Remove from heat & whisk in remaining butter. Discard the lemon halves.
Plate with 1/2 chicken breast per person. Spoon sauce over chicken breasts.
Garnish with a slice of lemon & a sprig of fresh rosemary.
*if you prefer a thicker sauce; whisk in 1 or 2 T. flour with the 1 T. butter at the start, but remember NO lumps allowed!Sauce

 

 

 

I served this dish with;
Fresh Angel hair pasta with my homemade red sauce & burnt sage butter
Fresh garden greens with a light Champagne vinaigrette
Steamed Banana Squash (mashed like potatoes, nothing added)
Garlic-Rosemary Bread with burnt sage butter
Dessert (served in mini ramekins);
1 melon ball scoop of “McConnell’s” Chocolate-Orange Ice cream
1 melon ball scoop of “‘McConnell’s” Peppermint stick ice cream
Pour a splash of freshly pressed espresso over the top of each dessert & it will melt in your mouth…

enjoy!

 

 

 

Posted on by — Leave a comment

All American Cranberry Sorbet

 

 

 

 

 

 

 

 

 

WHAT SCREAMS A-M-E-R-I-C-A like an Oxycoccus? The genus Vaccinium aka the CRANBERRY-

I ♥ experimenting with cranberries!  In preparation for Thanksgiving I made this today;

Cranberry Sorbet with an Ojai “Pixie” Tangerine Reduction

3-4 c. fresh, organic “Pixie” tangerine juice
In a medium size saucepan, over medium heat;
reduce tangerine juice to about one half. Stir often.  Once reduced, set aside to cool.
In a medium size saucepan over medium heat;
cook the cranberries in water w/ cloves, until cranberries begin to ‘pop’, then set aside to cool.
2-3 c. water
1-12ounce bag of fresh cranberries
5-7 whole cloves
Drain, saving the cooking liquid. Set aside to cool.
Place cranberries & cloves in a blender & puree.
For each step I strain the cranberry mixture- I like smooth sorbet.
In another medium size saucepan, heat & stir until sugar dissolves;
2 c. cranberry liquid reserve
1-2 c. tangerine reduction
1 1/2 c. sugar
Strain the cranberry puree through a sieve, as you don’t want to have seeds or fiber in your sorbet-
Add strained cranberry puree mixture to the liquids & stir to mix.
Cool a few minutes then place all ingredients into your prepared ice-cream maker for about 20-30 minutes.
This can be made ahead of time-  Store in an airtight container in the freezer. Remove from freezer about
15 minutes before serving.
Scoop to serve with a mini-mellonball tool.

Serve on top of a fresh basil leaf, or in a delicate dessert cup-

A REFRESHING, flavorful dessert after a Thanksgiving Feast-
I don’t like pumpkin pie…
This cranberry dish is also a great between-course palate cleanser –
enjoy!
Posted on by — Leave a comment

The Worlds of Flavor at CIA

Khulood Atik of the United Arab Emirates

Isn’t she beautiful! 
The United Emirates Arab’s first female national Chef Khulood, as she is known, since 2008, when she took her first professional cooking role.
I was fortunate to meet her during my recent visit to the Napa Valley & surrounding areas.
I had two meetings arranged in the area, when I randomly met Heinz J. Lehmann @ The French Laundry.
He had a strong German accent & looks like a Rockstar; entourage & all.  He rattled off a bunch of stuff in German then said “join us @ the CIA just up the road, it’s going to be fun- come! come!“.  What a character!  I thought I might head up that way & check it out- I didn’t have an agenda & was curious about the culinary institute.

I stopped & shopped at Dean & Deluca, then wandered farther north toward the CIA (Saint Helena).
I couldn’t have missed it if I tried, it’s such a striking building- I quickly whipped a U to get to the handsome building erected in 1888.

I wiggled my way into the valet parking area, then filled my arms with colorful tissue-wrapped Pepper Jellies & pockets with business cards & went for the grand entrance-  Foodies swarming in every direction.  Greeted at the first checkpoint, I was the only person sans “pass” for the 3-day convention that was well underway.  I gifted the “powers that be” with Pepper Jelly as capitol & gingerly inquired if I could just “pop-in” to check out the building for about 15 minutes.  Everyone was well receiving, gracious & allowed me in.  The main checkpoint presented the “program consultant” & he greeted me with a welcoming smile, heard my story, took the bribe & suggested I zip into the cooking demonstration that was about to begin by Ms. Atiq of the United Arab Emirates.

Ms. Khulood Atiq demonstated how to make her Grandmother’s Spicy Shrimp Dish-
She was perfectly at ease in front of enormous room chalked-full of people; cameras flashing & television screens in every direction.  She remained unscathed as fuses blew & didn’t allow her use of electrical utensils (the CIA team swiftly had the electrical sorted out).  Ms. Atiq joyously cooked on- stayed calm, & proudly announced that she is the first Master Chef to leave her country!

Later in the evening, Ms. Atiq served me some of her Grandmother’s Spicy Shrimp- It was delicious!
Her opulent use of colorful, fragrant spices in the “secret sauce” made it complete.  She shared the “secret” during the demonstration earlier-  

You can read more on Ms. Atiq here.

The joy of being surrounded by culinary aficionados, learning their techniques & contrasting compositions was so much fun- but I was becoming aware of the time closing in on my joy-  I literally turned to go when a handsome, chivalrous fellow appeared & placed a “pass” around my neck, he said “take this before they eat you alive in here”.  I’m sure my smile went from ear to ear as I stood there- I thanked him & ran along to the next event, sampling foods & titillating libations from around the world- From one end of the ginormous room to the other, & back again & again…

I enjoyed every single moment & I couldn’t get the silly grin off my face for a few days…
I was exactly where I wanted to be- I was in ♥ with life, & feeling blessed.

Something tells me it was the same mystery man that placed the “pass” around my neck that may also have  graced my hotel room ‘welcome mat’ with fresh roses, Jalapeño bagels, cream cheese, milk & orange extract(?)- really?
Thank you!  The memory will forever be in my ♥

Posted on by — Leave a comment

Santa Barbara Chowder Fest

The event was very well attended- it was a classic early-fall day & fun was had by all!
Here are the results;

3rd Annual Chowder Fest
OUTBACK STEAKHOUSE crowned Santa Barbara Chowder Champ!

Winners of Clam Chowder Category:

1st – Outback Steakhouse
2nd – Chuck’s Waterfront Grill
3rd – FortunFoods

Winners of the Creative Category:

1st – Scarlett Begonia
2nd – Boathouse a Hendry’s Beach
3rd – Museum Café

Winner of the People’s Choice award – Chuck’s Waterfront Grill
______________________________________________

IMHO;
The Clam Chowder from Four Seasons Hotel was FANTASTIC–
Their display was made up of black stone & seaweed.
Chowder samples were served in shells- AMAZING! 
Delicious!  & I don’t usually like chowder!
________________________________________

Please join us this Sunday @ the Montecito Country Club
Great Chowder, wine, beer & Ojai Jelly!
Cat Cora’s Judging- just sayin…
Details here–

Posted on by — Leave a comment

Taste of Ojai

Taste of Ojai was so much fun!  Beautiful day!  Well attended, & it went on without a glitch-
Thank you to the Ojai Valley Inn & the Crowne Family for hosting the annual event-
I’d like to extend a BIG “thank you” to Mr. Peter Bowen for making
it all seem effortless-  I have a feeling he ran his legs off – all the while with a BIG, sincere, beaming smile-
Thanks Peter!

____________________________________________

Saturday October 27, 2012

12th Anual Taste of Ojai
Please join us on the 10th green! 

Ojai Valley Inn & Spa, Ojai, CA.

Posted on by — Leave a comment

Baked Camembert with Ojai Habanero Jelly & Cranberries

This is a great holiday crowd pleaser-

Preheat oven to 425

Ingredients:
1 sheet frozen puff pastry
1 8-ounce wheel Camembert cheese
3 T. Ojai Habanero Jelly
1/4 c. frozen cranberries; thawed
1 egg yolk
1 T. water

I like to bake the Camembert in the wood crate it comes in-
be sure to get the wrappers off so you don’t have an oven fire!

What to do:
Let a sheet of puff pastry slightly thaw at room temperature on a cutting board; about 20-30 minutes.

Roll out the dough to approximately a 10” square-

Put your Camembert on top of the pastry dough & pull the dough up & around the Camembert-
Pleat the pastry dough so it meets at the top center then trim away excess dough-

Put the Ojai Habanero Jelly + cranberries on top of the pastry dough.
Mix egg yolk & water then brush with a pastry brush to coat the dough.

Place on a baking sheet & bake until golden brown; about 25 minutes.

Once out of the oven, let it rest about 10 minutes on a cooling rack-

I like to serve this with bits of slightly toasted bread, as I would fondue-

or you can serve it with your favorite crackers.

enjoy!

Posted on by — Leave a comment

Burnt Sage Butter

Instructions;

Place about 1/2 c. butter (salted) into a medium frying pan, over medium heat.
Cook until butter is fully melted & almost golden brown in color-
Into the browning butter, add 10-15 culinary sage leaves (organic, whole sage leaves).
Swirling the mixture often, cook butter and sage leaves for about 4-5 minutes more, until the butter turns an almost deep nut brown color, sage leaves will be quite crisp and irresistible-

Inspired by Dario, Chef Extraordinaire
Ca’Dario Restaurant
37 East Victoria Street
Santa Barbara, California
805.884.9419

It was by the hand of Dario that I was first graced with
“burnt sage butter”- now I’m hooked!

Ca’Dario’s is my favorite Italian Restaurant, if not my favorite restaurant overall-
Dario is as sweet as he can be & he’s a hell of a chef-

When you dine at Ca’Dario, be sure to order; “RAVIOLI AL BURRO E SALVIA“ It’s heaven!

enjoy!

Posted on by — Leave a comment

I’m in L-O-V-E with my new BBQ; Day #1

 

 

 

 

 

 

 

 

 

Main:
BBQ’d Chicken
1 package of hormone free, organic free range chicken pieces; with skin & bones, as you see above-

Savory Marinate-
In a big bowl mix together;
“Earls Gone Wilds” BBQ Rub
“Lea & Perrins” Worcestershire Sauce
“A1” Steak Sauce (I have always ♥’d A1, just don’t ♥ steak…)
Cayenne Pepper
1 T. “Tapatio” hot sauce + a splash of “Tabasco” Sauce
“Susie Q’s” Seasoning (Red label does not contain MSG)
il Fustino’s  Jalapeño Olive Oil
Coarsely ground Black Pepper
Just a splash of beer (or wine)
Mix, toss, turn & let sit for an hour or so-
when you’re about ready to grill, toss the chicken pieces around as you toss a salad.  Then let marinate drip off a bit before placing the chicken on the grill-  You can pretty quickly get some pretty grill “marks” going on, but to keep the chicken real tasty & tender I HIGHLY recommend you switch the chicken over to water-soaked wood cooking planks for about 15 minutes- A moment before removing from heat, pour about 1 T. Ojai Habanero Jelly over each piece for a little extra “kick“.

Vegetables:
Organic Fresh Corn circles
Organic mini- “Yukon Gold” Potatoes

Fresh Corn on the Cob, cut into little discs-
While slowly BBQ-ing the corn, paint it occasionally with “Burnt Sage Butter”

In a microwaveable bowl place;
about 1/2 c. water
7-9 Yukon Gold Potatoes

Sprinkle with salt, pour olive oil over them & fresh coarsely ground black pepper-
Par-bake the potatoes in the microwave, then finish them up on the BBQ, occasionally turning.

& last but not least…

Dessert;
Berry Cobbler…

I BBQ’D dessert in a black “Brazilian” baking dish;
I added about;
2 c. frozen raspberries (because that’s what I had- most any berry will do-)
I threw in about 2 T. cornstarch
Over the berries, I poured about 1/2 c. of “E. Waldo Ward & Son” Apricot Syrup
& a squeeze of fresh “Meyers” Lemon juice.

I added this as the topping;
2 handfuls of “Bisquick”
1 handful of “Swans Down” cake flour
I added about a 1/3 c Organic “Horizon” Milk (2%)
about 1/3 c. melted butter
dash of vanilla extract
pinch of cinnamon

I put it all on the BBQ with the lid closed & it thickened up & cooked beautifully-
It was delicious!

I hope you’ll try some of my BBQ recipes-
It’s enjoyable to be outside cooking + it’s been too hot to cook inside…

enjoy!

 

Posted on by — Leave a comment

Zucchini Bread

 

 

 

 

 

 

 

This recipe is being Jelly Blogged today for my sweet “Insight” buddy Marc LaFont– he’s up to his ears in zucchini!

Good use of your abundant crop, but also helps keep it around throughout the year if
you freeze it.
If you friends & neighbors get a whiff of this tasty treat, that wont want your ‘extra’ zucchini anymore, but your zucchini bread instead!

This moist, sweet, nutty bread is very easy to make & it freezes well-
It’s good morning, noon & night!
Stash some in your freezer to last throughout the winter- pull it out in the morning & have in place of toast,
or as a midday snack, or an evening dessert-like treat.
It’s delicious plain, with a dab of butter, or a smear of cream cheese.
Just pop a piece in the toaster & enjoy with coffee or tea-

Preheat oven to 350.  Grease & lightly flour bread pans.

Ingredients;

3 eggs
1 c. canola oil
2 c. “Turbinado” raw sugar (or 1 c. brown & 1 c. white)
2 c. fresh grown, organic zucchini squash
3 c. flour (I use 1 1/2 c. whole wheat pastry flour & 1 1/2 c. “Swan’s Down” cake flour)
½ t. salt
½ t. baking powder
½ t. baking soda
3 T. cinnamon
1½ c. walnuts (chopped)
¾ c. raisins
1 t. vanilla extract

In a large bowl;

Beat eggs till foamy, add oil, sugar & zucchini.  Mix lightly.
Add dry ingredients & mix.

Bake at 350 for about an hour.

This recipe makes a lot-
I always bake using my all time favorite “French” mini-loaf pan.  After the loaves cool completely, I wrap each loaf individually with “Press ‘n Seal”, then put them all in freezer bags for my Winter Stash!

enjoy!

 

 

 

 

 

 

Posted on by — Leave a comment

Pickled Asparagus

 

 

Makes 5-6 quarts

Surprisingly crunchy & delicious like a great pickle can be-
Eat alone, cut them into your chopped salad, serve with cheese,
or use as a ‘swizzle stick’ in your next Bloody Mary!

Wash 6 quart-size jars
Sterilize jars & lids

Wash all ingredients-
You’ll need;
Asparagus- about 5-6 clusters
Break or cut off asparagus ends, allowing asparagus to stand in jar; about 3/4″ from top.
18 sprigs of fresh dill – 3 per jar
12 cloves fresh garlic – 2 per jar
6 small Peppers – 1 per jar (Habanero, Serrano, or Jalapeño; dried or fresh)

Fill clean, sterilized  jars with raw ingredients; asparagus, dill, garlic & Peppers.

In medium sized pot, boil until salt is dissolved:
6 c. water
2 c. apple cider vinegar
6 T. kosher salt

Using a ladle, fill jars with hot liquid-
Always remember to leave about 1/2″ at the top, as per canning instructions.

Seal jars.
When cooled, store jars in refrigerator for at least 2 weeks.
(you can also make with fresh green beans instead of asparagus)

enjoy!