Lori, Author at Fake Food Free

Maple-Bourbon Budino with Spiced Pecans from Bakeless Sweets

April 17, 2013

About a year ago I caught a post on The Kitchn called How Cookbooks Are Made: A Peek Into a Cookbook Photo Shoot. Since reading that story, I’ve had my eye out for Faith Durand’s, Bakeless Sweets.

I received a copy a few days ago, and there is already a good chance that I will refrain from turning on the oven all summer so that I can try every recipe in this book.

It has reintroduced me to a world of desserts that were somehow lost in my past. We ate many scratch-made puddings growing up so I debated why bakeless desserts had failed to get my attention in adulthood. The reason soon dawned on me.

After the scratch-made puddings of my youth, somewhere along the line bakeless desserts became fake. As in, they meant boxed pudding, jellos, and oil-based whipped cream — things that no longer have a place in my kitchen. It turns out that when those things went, so did all my desire to make bakeless desserts.

And that is what makes this cookbook brilliant. There is not a box of pudding required among its pages. In fact, Faith offers her own recipe for making pudding mix at home to keep on hand, eliminating the need for even the busiest cook to turn to the boxes.

As delicious as the many pudding recipes sound, don’t think for a minute that they are all this book has to offer. Every creative combination of stove-top and refrigerator desserts you can think of (and many more you never imagined) are in this book.

As Faith pointed out in that post I read a year ago, there is no cookbook like this on my shelf. It is truly unique, and not to mention, eye-opening when it comes to dessert.

A few of the recipes I plan to try out this summer include — Salted Caramel Risotto, Goat Cheese Panna Cotta with Cranberry-Port Glaze and Papaya Filled with Coconut Cream and Mango.

The book is also filled with gorgeous photos by Stacy Newgent. To be honest, I never thought mousse and jellies could be so pretty. The spoon selection used in the photographs is enough to make you want to spend the day shopping at an antique store so you can make your finished bowlful as beautiful.

I flipped through the pages admiring the photos as I tried to decide what to make. It didn’t take long before something on page 62 gave me a few flashbacks to my Old Kentucky Home. After living there for 10 years, I welcomed the change that came with moving to California, but there are two times a year that I know I will always miss.

Spring and autumn — when the horses are running.

I’m not exactly a true racing fan, but no one can deny the spirit in the air as Derby nears each May. So when I saw a recipe for Maple-Bourbon Budino with Spiced Pecans I knew I needed to add it to my long distance Derby celebration. (Budino is an Italian dessert that is similar to pudding, in case you were wondering like I was.)

A few tips. Just go ahead and make two batches of the pecans because you’ll have a hard time keeping your hands out of them before you finish the pudding. Also, don’t be scared of pudding. I have to admit the whisking, tempering and boiling all get me a bit nervous because I’ve failed so many times in the past. But thanks to Faith’s step-by-step instructions, I finally had a true pudding success. No lumps to be found. And the flavor of this rich, sweet and salty budino can’t be beat. Thanks to this book I was quickly reminded that I LOVE pudding, too!

Maple-Bourbon Budino with Spiced Pecans

(Both recipes reprinted with permission from Abrams Books.)

Maple and bourbon were meant to go together, with maple’s sweet fragrance and bourbon’s vanilla smoothness. They pair especially well in this intensely rich and sweet budino, which mounds up on the spoon like creamy maple syrup. It’s best eaten warm.

Makes 2 cups (480 ml) or eight servings.
Gluten-free.

1/4 cup (55 g) packed dark brown sugar
1/4 cup (60 ml) Grade B maple syrup
1 cup (240 ml) cream
2 tablespoons cornstarch
1/2 teaspoon kosher salt
3/4 cup (180 ml) whole milk
3 large egg yolks
1 teaspoon pure vanilla extract
2 tablespoons bourbon

Warm and sweeten the cream: Bring the sugar and maple syrup to a boil over medium heat in a 3-quart (2.8-L) saucepan. Turn the heat to low and simmer for 10 minutes, or until the mixture is reduced by about half. Whisk in the cream and heat until the surface begins to quiver. Turn off the heat.

Make a cornstarch and egg yolk slurry: Meanwhile, whisk the cornstarch and salt together in a medium bowl. Slowly whisk in the milk, making sure there are no lumps. Whisk in the egg yolks. It is important that this mixture be as smooth as you can make it.(To be really sure, reach into the bowl and gently rub out any lumps between your fingers.)

Temper the slurry: Pour 1 cup (240 ml) of the hot cream into the bowl with the slurry and whisk vigorously to combine. They should come together smoothly, with no lumps. If you see any, add a little more liquid and whisk them out. Pour the tempered slurry back into the pan slowly, counting to 10 as you do and whisking vigorously.

Thicken the pudding: Turn the heat back on to medium. Bring the mixture to a simmer, whisking constantly and vigorously, working all the angles of the pot and scraping the bottom. It will take 2 to 5 minutes for the custard to come to a boil, with large bubbles that slowly pop up to the surface. Boil, whisking constantly, for 2 minutes.Turn off the heat. Stir in the vanilla and bourbon.

Chill the pudding: Immediately pour the custard into a shallow container. Place plastic wrap or buttered wax paper directly on the surface to cover it, and refrigerate. This recipe is best served warm—almost immediately, or after 30 minutes in the refrigerator. Serve it with a spoonful of spiced maple pecans (recipe follows) scattered on top.

Spiced Maple Pecans

These lightly toasted spiced pecans are just piquant enough to balance the sweet richness of the Maple-Bourbon Budino.

Makes 1 cup (240 ml).
Gluten-free.

1 cup (110 g) roughly chopped pecans
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon chipotle powder
1 tablespoon (14 g) unsalted butter
2 tablespoons Grade B maple syrup
1/2 teaspoon kosher salt

Butter a baking sheet and have it ready. Heat a large skillet over medium-high heat and add the pecans. Cook for about 3 minutes, stirring frequently, until they smell nutty and toasted. Add the spices and cook for 10 seconds, stirring. Add the butter and maple syrup and stir until melted, then bring to a simmer. As soon as the liquid bubbles down into a thick glaze, remove the pan from the heat.

Stir in the salt. Turn out onto the baking sheet. Store in an airtight container for up to 1 week.

Disclosure: This book was sent to me for review purposes. I was not required to write about it and received no compensation for doing so. Thoughts are my own, and I also love pudding.

Whole Wheat Banana Snack Cake with Chocolate Guinness Frosting Recipe

April 8, 2013

When presented with an open beer (minus the ¼ cup you used in a recipe), most people would drink it. It’s a logical solution and one I’ve implemented myself numerous times. But when I made the Guinness Braised Kale with potatoes and poached egg for St. Patrick’s Day, I found myself debating whether to drink half a beer or make a cake.

I chose cake.

This isn’t your super sweet, rich, decadent dessert cake, which is why I decided to add snack cake to the name. It’s filling with the fresh flavor of banana, and the frosting will curb any craving for chocolate. Maybe even a hankering for dark beer. If you don’t mind a splash of booze and hearty whole grains for breakfast or as a snack, then I suggest you forgo finishing off your next pint, too.

Whole Wheat Banana Snack Cake with Chocolate Guinness Frosting via @Lori_Rice

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Whole Wheat Banana Snack Cake with Chocolate Guinness Frosting

Makes: 9 servings

Ingredients

¾ cup mascavo (muscovado) sugar

¼ cup olive oil*

2 eggs

1 overripe banana, mashed

1 tbsp Guinness beer

1 cup whole wheat flour

½ tsp baking soda

¼ tsp salt

Frosting

1 tbsp unsalted butter, softened

1 ½ cups confectioner’s (powdered) sugar

1 tbsp cocoa powder

2 tbsp Guinness beer

Prep

Preheat the oven to 350 degrees F and grease an 8×8 inch square pan.

Add the sugar, oil and egg to the bowl of a mixer fitted with the paddle attachment. Mix on medium for about 1 minute. Add in the banana and mix on medium to medium-high 1 minute more. Mix in the 1 tablespoon of Guinness.

In a medium bowl, whisk together the flour, baking soda and salt. With the mixer on low, gradually add the dry ingredients. Mix just until combined, scraping the sides of the bowl as needed.

Transfer the batter to the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool.

To prepare the frosting, add the butter and powdered sugar to the bowl of the mixer fitted with the whisk or paddle attachment. Beat together the butter and powder sugar on medium and then medium-high until combined, and almost smooth, about 1 minute. Add the cocoa and 1 tablespoon of the Guinness. Mix on medium-high until the frosting is smooth, about 90 seconds. Mix in the additional 1 tablespoon of Guinness, based on your desired consistency for the frosting. The full 2 tablespoons was perfect for me.

Frost the cooled cake, cut into 9 pieces and serve.

*Be sure to use regular olive oil with this recipe because it has a more mild flavor. Virgin olive oils may add too much of an olive-like taste.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Ginger Coconut Soup with Wai San and Shrimp Recipe

March 26, 2013

Wai San is a potato-like root vegetable that I discovered at an Oakland Farmers market several years ago. It turned out to be delicious addition to this ginger coconut soup!

I watched the mass of shoppers hover around the table for at least 10 minutes before I mustered up enough courage to elbow my way in and take a look. I was surprised to see a knobby, speckled, skinny root vegetable staring back at me. I had no idea what it was and given all the hustle around me, I doubted I’d get an answer even if I asked.

I walked away, but it didn’t take long for my curiosity to get the better of me. Finally, on my last lap through the Farmers Market there was a lighter crowd swarming the vendor. I stepped up, analyzed the unfamiliar root, and I caught his eye. I asked what it was. He responded twice with the proper name, and I’m sure my face revealed that not only could I not hear over the people, but that I also couldn’t understand him.

His next response was, “Chinese potato. You cook it like potato in a soup.

Sold. I grabbed up a handful and he nodded in acknowledgement that I only needed a few for soup.

After a bit of research, I think I finally found the name for this new-to-me vegetable. I say – I think – because it wasn’t easy to come by. I have found a couple of blogs which identify it as Wai San.

It’s long and thin, and almost looks like it has dots. Check.

When it’s peeled, its starch is sticky and a little glue-like. Check.

It boils up like a potato, yet it has a blander flavor. Check.

If you happen to know it by another name, please let me know in the comments. I’d love to learn more about it.

This being my first attempt at cooking with Wai San I didn’t want to get too adventurous. I stuck to the recommendation for soup, and I wasn’t let down.

Cut into small pieces, it takes less time to cook than potato. It has a similar texture, but it’s less starchy. It’s almost like a cross between a carrot and a potato, but with little flavor. That is, until you mix it with the ginger, coconut milk, and shrimp in this soup. Then it becomes all kinds of delicious.

Ginger Coconut Soup with Wai San and Shrimp Recipe

2018-04-03 12:36:53

Serves 4

Wai San, a potato-like root veggie, makes a delicious addition to this soup. If you can't find it in your area, any type of potato can be substituted. Adjust the cooking time to cook until the potato you use is tender.

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Ingredients

1 tablespoon extra virgin olive oil
1 small yellow onion, diced
4 cloves garlic, minced
2 stalks celery, sliced
½-inch piece of ginger, peeled and grated
1 ½ cups peeled and chopped Wai San
1 (13.5 ounce) can coconut milk
3 cups seafood stock
½ pound cooked shrimp, chopped
½ teaspoon sea salt
¼ teaspoon ground black pepper
2-3 green onions, sliced for garnish

Instructions

Heat the olive oil over medium-high in a large soup pot. Add the onion, garlic and celery. Cook, stirring often, for 2 to 3 minutes, or until the vegetables begin to soften. Add the ginger. Add the Wai San and cook 1 more minute.
Pour in the coconut milk and seafood stock. Bring to a low boil and then reduce the heat to a simmer. Allow the soup to simmer about 5 minutes or just until the Wai San is tender.
Add the shrimp, salt, and pepper. Cook just until the shrimp are heated through, about 1 minute. Top each bowl of soup with green onions and serve warm.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Summery Cake with Lemongrass Syrup Recipe from Home Made Summer

March 18, 2013

My first encounter with Yvette van Boven’s creative recipes, inspiring ideas and whimsical sketches was with the cookbook, Home Made. Among a bookcase of cookbooks with bright white photos encouraging you to make cooking cheerful and smiley, that book was a welcomed relief.

It was filled with dark shadowed food photos and recipes that made me want to lock up in the kitchen and get cooking. Don’t get me wrong, I enjoy cheer, balloons and bright flowers as much as the next person, but that isn’t how I cook. I like the rustic, the homemade, the old fashioned, and often, the imperfection.

I’m not sure how to explain it. As a home cook, that book spoke to me.

I received Home Made Winter last year. It was like a wonderful dark, snowy night by the fire in the form of a cookbook. The author explains that the recipes in that book represented much of her childhood growing up with the comfort foods of Ireland.

I knew Home Made Summer was right around the corner, and I could hardly wait. This book, Yvette explains, is about her current life in Amsterdam and Paris with summers spent in Provence. It’s as summery as one can get while still holding on to that rustic charm. Fresh ingredients hit by natural sunlight that are comforting and earthly like spreading your toes through soft blades of grass on a summer lawn.

Cantaloupe Soup with Goat Cheese and Basil Oil, Scallop Ceviche and Jalapeno & Apple Sauce for your summer grilled goodies were a few of the things that caught my attention. And the garden photos! I enjoy how some recipes are paired with shots of gorgeous green gardens as opposed to only a completed dish.

As the author explains early on, the recipes in this book are true to summer. They don’t take a lot of work to prepare (ideal for summer heat) and they incorporate fresh, seasonal ingredients. It’s all about simplicity.

I would say simplicity is the tone in her other books too, but if you are looking for more complex recipes or techniques you may have never tried before – Home Made or Home Made Winter would be a good choice. If simple, fresh, summer dishes are what you are after, this is your book.

Or you can be like me and use all three.

Now that we are in California, I have access to many more diverse ingredients. One of these is lemongrass. I love the stuff, but from where we lived in Kentucky, I had to travel to a specialty store about an hour and a half away to get it. Now I have a nearly unlimited supply at a nearby Farmers Market. That’s the first of three reasons why I wanted to make a summery cake with lemongrass syrup.

The seconds is that I’ve used lemongrass in savory dishes, but never in something sweet. The third, I’m such a fan of simple desserts. I used to be a triple chocolate-nut-caramel-whipped-cream in one dessert kind of girl, but now I find those kinds of things too rich, and overwhelming. Now I enjoy one or two flavors in a dessert that you can stop and savor.

This cake has that covered. I absolutely love this recipe, and I can think of few better summery (or springy) desserts to have on an Easter table. Right next to your copy of Home Made Summer.

A Summery Cake with Lemongrass Syrup

Reprinted with permission from Abrams Books

For the Cake
½ tsp baking powder
pinch of salt
1 ½ cups (175 g) self-rising flour
¾ cup (175 g) unsalted butter, at room temperature
½ cup plus 2 tbsp (125 g) superfine sugar
3 large eggs
grated zest of 1 lemon

For the Syrup
1 cup (200 g) sugar
3 stalks of fresh lemongrass, cut into chunks

Make the cake: Preheat the oven to 350 degrees F (170 degrees C). Grease a 4-cup Bundt pan or other cake pan.

Sift the baking powder, salt, and flour together into a small bowl. In a large bowl, beat the butter with the sugar until it’s creamy and white. Add the eggs one by one, beating after each addition, then beat in the lemon zest and the flour in two or three parts until well combined. Pour the batter into the prepared cake pan and baked for 35 to 40 minutes, until a skewer inserted in the center comes out clean. Let the cake cool for 5 minutes, then invert i onto a plate to let it cool further.

While the cake is baking, make the syrup: In a medium saucepan over medium-high heat, bring ¾ cup (200 ml) water, the sugar, and the lemongrass to a simmer. Reduce the heat to low and let the mixture steep for about 20 minutes. Strain the syrup into a pitcher and throw out the lemongrass.

Pour one third of the syrup on top of the cake just after you’ve removed it from the pan, let it soak in. Then take your time pouring the rest of the syrup over the cake, say a splash every time you walk by. Continue until all the syrup is absorbed. Store the cake at room temperature, cover with plastic wrap.

My Notes: I used 4 mini cake pans and they worked perfectly. They did bake a little less, about 30 minutes, so check them early. Also, this batter was very thick for me, but don’t worry. It bakes up beautifully.

Disclosure: This book was sent to me for review purposes. I was not required to post about it and received no compensation for doing so.

Guinness Braised Kale with Roasted Potatoes and Poached Eggs Recipe

March 13, 2013

It’s that time of year. The time when food bloggers everywhere pull out the Guinness, Bailey’s, Jameson and potatoes to create an Irish-inspired recipe for St. Patrick’s Day. I’m no exception.

If you’ve read my blog much at all you know that Ireland has a special place in my travel-loving heart. I’ve had the opportunity to visit three times, exploring gorgeous landscape, overdosing on amazing food and drink and even meeting bloggers. So I can’t let March 17 pass without making something that uses a few flavors from Ireland. I’m always tempted by the incredible desserts that pop up on other blogs, but I decided to go savory. This is a super simple meal, but the Guinness adds a deep flavor to the kale that tastes so good with the eggs and potatoes. Bonus, it’s perfectly suitable for breakfast, lunch or dinner.

Guinness Braised Kale with Potatoes and Poached Eggs via @Lori_Rice

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Guinness Braised Kale with Roasted Potatoes and Poached Eggs

Makes: 4 servings

Ingredients

10-12 red or white new potatoes, quartered
2 tbsp extra virgin olive oil, divided
2 tsp dried dill
½ tsp sea salt
¼ tsp ground black pepper

1 lb. kale, stemmed and chopped
3 cloves garlic, minced
¼ cup Guinness Extra Stout beer
¼ tsp sea salt

4 poached eggs

Prep

Preheat the oven to 425 degrees F.

In a large bowl, combine the potatoes, 1 tablespoon of the olive oil, dill, sea salt and black pepper. Stir to coat the potatoes with the oil and spices. Transfer the potatoes in a single layer on a baking sheet.

Bake for 15 minutes. Remove from the oven and stir the potatoes. Return to the oven and bake 15 to 25 more minutes, or until the potatoes are tender with crispy edges.

While the potatoes are baking you can prepare the kale. Heat the remaining tablespoon of oil in a large skillet over medium-high. Add the kale and garlic. Cook for about 1 minute, stirring to coat the kale in the oil.

Add the beer. Cook 30 seconds more, or until the kale begins to wilt. Remove from the heat and stir in the sea salt.

To assemble, divide the potatoes into 4 serving bowls, top with ¼ of the kale and finish it off with a poached egg. Serve warm.

I leave you with two short PSAs for this Irish holiday that we all enjoy so much in the States. # 1 It’s St. Paddy’s Day, not St. Patty’s Day. I learned this just a few short years ago, but definitely click on that link. #2 Skip the green beer and order a Guinness (or a Kilkenny, or a Smithwicks, or a Bulmer’s Cider).

Sláinte!

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes or images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Sweet Cinnamon Date and Roasted Parsnip Spread Recipe

March 10, 2013

A few years ago I attended a cooking show with the Voltaggio brothers back in Lexington. They did several interesting creations during that show, but one that has stuck in my mind since was a roasted parsnip and date spread for toast.

Confession: I don’t love dates or parsnips. I can handle dates in moderation and the less sweet variety. Parsnips are a little too earthy for me, but I can handle them roasted with other root vegetables.

So why did this combination stay in my head for 2 years? You got me. I have no idea.

I think maybe it is because I’m always looking for something that is low in added sugar that can fulfill my crazy sweet tooth.

At the Farmers Market on Friday, I happened to come across both parsnips and dates, and I was reminded of that combination once again. I bit the bullet and bought both to see if I would even like this intriguing creation.

I’m thankful to California that I now have several varieties of dates to choose from. Back in Kentucky it was usually Medjool dates or the diced kind coated in sugar that are sold during the holidays. And I’m thankful to the vendor who had them all labeled – sweet, less sweet, more sweet, etc. I like it simple.

I picked up a variety that she had labeled, Caddy Candy. Although now I’m wondering if my memory serves me right because I can’t find that name associated with dates anywhere. But for what it’s worth, these are less sweet.

So I roasted up the parsnips, just like they did in the show, and then blended them with dates in the food processor. I wanted a little more flavor so I added a little cinnamon, some vanilla and a little olive oil to help with consistency.

This is such a great combination! Even for someone who doesn’t like dates and parsnips. It’s a naturally sweet spread perfect for sourdough toast. I can see it working with oatmeal, pancakes and waffles, too.

Sweet Cinnamon Date and Roasted Parsnip Spread

2 medium parsnips, peeled and cubed (about 1 to 1 ½ cups)

Pinch of sea salt

8 to 10 medium-sized whole, pitted dates

½ tsp vanilla

¼ tsp ground cinnamon

1 to 2 tsp extra virgin olive oil (optional)

Preheat the oven to 400 degrees F.

Spread the parsnip cubes in a single layer on a baking sheet. Spray or drizzle with just a little of the olive oil. Add just enough to lightly coat them and keep them from sticking. Sprinkle them with the pinch of salt.

Roast for 20 – 25 minutes, or until they begin to brown and are tender all the way through. Remove from the oven and set aside to cool.

Transfer the parsnips to a small food processor. Add the dates. Pulse until a spread begins to form. Add the vanilla and cinnamon. Pulse until smooth (or as smooth as you can get it). Add 1 to 2 teaspoons of olive oil as you puree if you want a thinner, more spreadable consistency. Makes about ¾ cup.

Stuffed Cabbage Roll Recipe

March 6, 2013

I’m into my third month living in California, and aside from the typical missing of friends, family and horses, things are going wonderfully. Ok, a move across the country probably doesn’t include missing horses for most people, but it does when you move from Kentucky.

We’re fully unpacked, the house in Kentucky finally sold and I’m happy to say I actually feel kind of settled. As a result, we looked ahead to our travel schedule for the year. I feel a little like my entire life in California is one big travel adventure; there is so much to see here. But I’ve been aching for Europe.

Christmas 2012 was a bit of a bust. There was no Christmas tree and very little baking due to all the packing. We squeezed in a quick trip to celebrate with family only to have it cut short by an impending snow storm. Three days later we were on a cross-country drive to California.

I won’t lie; I’ve done my fair share of pouting ever since. I know many people are overwhelmed by the stress of the holidays, but I absolutely love that time of year. So when we talked about where we would travel this year, I insisted that Christmas be a big part of it.

As a result, we are now scheduled for one of my ultimate, must-do, bucket list worthy experiences – the Christmas markets in Europe! Not to mention that this will be preceded by a few days in New York City to see the tree there. Then we will head over to Vienna, still one of my favorite cities in the world, and then off to Krakow, Poland.

I don’t want to wish a year away, but I can’t hide my excitement for this trip!

In addition to all the Christmas action, my husband comes from Polish descent so we are very excited to finally travel there. And I have my mind on Polish recipes. I thought it was high time I try my hand at stuffed cabbage rolls.

Aside from the multiple steps, they are much easier to make than I expected, and this is coming from someone who is awful at rolling foods. Burritos, spring rolls, wraps – I might get one good looking roll out of 10. I’m happy to say that cabbage rolls are very forgiving when it comes to rolling them up.

This isn’t exactly a traditional recipe. It’s one I made by combining a quick look at recipes on the web with what I had on hand in the kitchen.

If you’ve never made stuffed cabbage, there are quite a few things going on at once, which I wasn’t expecting. You have to boil the head of cabbage, make the sauce, and then add some of that sauce to the filling. Just take your time and you won’t get overwhelmed. I suggest getting your cabbage leaves cooked and separated, and then concentrating on the rest of the recipe.

Grass-fed Beef Stuffed Cabbage Rolls Recipe

1 small head green cabbage

Sauce

1 tbsp olive oil

1 green bell pepper, cored and diced

1 onion, diced

2 cloves garlic, minced

14 ounces diced tomatoes (fresh will work, no-salt-added if you used canned)

¼ cup red wine

1 tbsp mascavo sugar (or brown sugar)

1 tsp dried basil

1 tsp salt

¼ tsp ground black pepper

Filling

½ of the sautéed vegetables from the sauce (see preparation below)

½ lb grass-fed ground beef

1 cup cooked rice

2 tbsp cabbage roll sauce (above)

1 tbsp hot sauce

½ tsp salt

¼ tsp pepper

Preheat the oven to 375 degrees.

Cabbage

Fill a large soup pot ¾ full with water. Bring to a boil. Remove any dirty or bruised outer leaves of the cabbage. Place the whole head of cabbage in the boiling water. Let it boil about 2 minutes, or until the outer leaves begin pull away from the head.

Remove the cabbage from the water (I used a ladle). Use kitchen shears to cut off the outer leaves at the stem. They should be partially cooked and flexible. Set them aside to dry and cool. Return the head of cabbage to the boiling water. Repeat this process until you have 10 to 12 cabbage leaves.

Reserve 1 to 2 cups of the cabbage cooking water.

Sauce

For the sauce, heat the olive oil over medium-high. Add the onion, garlic and bell pepper. Cook for about 3 minutes, or until the vegetables begin to brown and soften. Remove half of the vegetables from the pan and place in a glass mixing bowl. (This is for your filling.)

Back to the skillet, add the tomatoes and wine. Cook, stirring often, for 2 to 3 minutes. Add the sugar, salt, basil and pepper. Cook 1 more minute. Stir in the 1 cup of reserved cabbage water.

Transfer the sauce to a blender and puree until smooth. Add more cabbage water if you want a thinner sauce. (I used only the 1 cup.) Pour the sauce back in the skillet to keep it warm.

Filling

Add the ground beef and rice to the bowl with the reserved vegetables. Add 2 tablespoons of the finished cabbage roll sauce, hot sauce, salt and pepper. Use a fork or your clean hands to mix the filling well.

Assembly

First spoon about ¼ cup of the tomato sauce into a 5 quart Dutch oven and spread it over the bottom of the pan.

Place a cabbage leaf on the counter top with the inside facing up (it should curve up like a cup), and put about ¼ cup of the filling towards the stem end of the leaf. You will have to judge how much filling to use based on the size of your leaves. I had a huge variation so I used anywhere from 2 tablespoons to a ½ cup. Just ensure that it isn’t so much that it squeezes out the side.

Fold in the both sides, and starting with the stem end, roll the leaf around the filling. Place seam-side down in the Dutch oven. Repeat the process with the remaining leaves.

Pour the sauce over the cabbage rolls, and cover the pot with the lid. Bake for 50 to 60 minutes, or until the cabbage has softened and the meat is cooked through and no longer pink. Serves 3 to 4.

Avocado Pound Cake with Blood Orange Glaze Recipe

March 1, 2013

Avocado Pound Cake with Blood Orange Glaze | Fake Food Free

I started the New Year off with a sense of adventure. After a long break from blogging due to our move, I was ready to jump right into some baking experiments.

I did. And I failed.

For a few weeks our apartment was filled with dry, gritty donuts and collapsed cakes. So I claimed 2013 the year of cooking, not baking.

But then I got the bug again. The kind of bug that sees an avocado sitting on the counter and wonders if I can use it in place of butter or oil in a recipe. Not that I don’t fully embrace butter. I was simply up for a challenge.

The first challenge was getting the right consistency. After blending the avocado and mixing it with sugar, eggs and flour I seemed to be on the right track. It even looked pretty when I took it out of the oven.

Avocado Pound Cake with Blood Orange Glaze

The next challenge was getting it out of the pan. Even though the avocado has a good amount of fat, I was using a non-stick pan and I greased it, given my track record, I wasn’t hopeful. I’m pretty sure I cheered when it slid right out of the pan.

The final result? You can replace the butter or oil with avocado. At least with this recipe you can. I ended up with a dense, sweet pound cake, with a tiny hint of avocado flavor and a burst of citrus from the glaze.

Avocado Pound Cake with Blood Orange Glaze

Makes: 6 to 8 servings

Ingredients

1 avocado, peeled and pitted, pureed

1 cup raw sugar (turbinado or Demerara)

¼ cup mascavo sugar (you might be able to substitute brown sugar)

2 large eggs

1 teaspoon pure vanilla extract

½ teaspoon baking powder

¼ teaspoon salt

1 cup unbleached all-purpose flour

Glaze

1 tablespoon blood orange juice

½ teaspoon orange zest

5 tablespoons confectioners’ sugar

Prep

Preheat the oven to 350 degrees F. Grease a small loaf pan. I used a mini loaf pan, the size that comes with a 4 piece set. The cake expands so this was easily enough for 6 to 8 slices once it was baked.

Add the pureed avocado, the raw sugar and the mascavo sugar to the bowl of a mixer. Beat on medium for about 45 seconds. Add the eggs and beat for about 30 seconds. Mix in the vanilla.

Add the baking powder and salt. Slowly mix in the flour just until all ingredients are combined.

Pour the batter into the prepared baking pan. Place the pan on a baking sheet. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

This is a dense pound cake so make sure to use the knife test to ensure it is baked through. The top of the bread will darken quite a bit.

Place the loaf pan on a cooling rack to cool for about 10 minutes. Remove the cake from the pan and allow to cool completely.

In a small dish, stir together the glaze ingredients, adding the powdered sugar one tablespoon at a time. You might decide you like a thinner or thicker consistency, so add more or less sugar to your liking.

Poor the glaze over the cooled pound cake and let set before slicing and serving.

Hog Island Oyster Farm – Marshall, California

February 26, 2013

I was just about to post an Instagram photo when I noticed two little words at the top of my phone.

No Service.

Not only-one-bar, or the dreaded E, but no service. Zip, zero.

Wait a second. We moved from rural Kentucky to California, right? And you are telling me we don’t have service here.

We were headed to Marshall, California. A small community in Marin County, tucked inside the Tomales Bay. After some twists and turns, carefully passing an entire Tour de France of cyclers, and smiling back at enough happy dairy cows to supply my morning coffee for years, we reached our destination – Hog Island Oyster Farm.

It turns out you don’t need cell service. You don’t need anything at all in this patch of paradise except oysters, lemon, butter, hot sauce and maybe some wine.

A visit to Hog Island was among the many tips we received when we announced – we’re moving to the East Bay. I was introduced to their oysters a few years ago when I visited San Francisco, but this, this is different.

This is the farm. This is rural California in all its glory. And as my husband and I said to each other a few minutes after we arrived – this is why you live here.

There are two options for diners at Hog Island. You can order raw oysters shucked for you at The Boat along with bread, cheese and wine or beer, and take a seat at one of the shared picnic tables (first come, first served).

Your other option is to reserve one of the (5, I think) picnic tables many weeks in advance. With my husband’s birthday in mind, I made a reservation for the end of February back in early January. Here you have a grill and a table to yourself. You bring along your picnic and grilling gear, extra eats, and wine or beer.

Oysters can be purchased near the entrance. You shuck them yourself, and then eat the delicious suckers raw or toss them on the grill. They provide shucking gear, lemon, hot sauce, freshly grated horseradish and Hog Wash (rice vinegar, shallot, jalapeno, cilantro and lime juice.) I’ll add that you are free to order anything from The Boat as well including oysters already shucked for you.

My tip – reserve a picnic table and get the early time slot.

We arrived at 10:30 and were among the first guests there on a Saturday morning. The tranquility of the area set the stage for our entire day. It was absolutely amazing.After soaking it all in, we headed over to buy our oysters.

I’ve never been a huge raw oyster fan. That was before I had a Hog Island oyster straight out of the tank, shucked for me. It tasted like the bay – light, salty, and refreshing. We ordered the Atlantics to eat raw, and the small oysters to put on the grill.

Two things I learned during our trip – 1) I cannot shuck an oyster to save my life, and 2) I love grilled oysters!

Fortunately, my husband was up for the challenge of shucking them all. And a challenge it was. It takes a lot of strength and just the right angle, something I couldn’t master in 3 hours.

If one were to shuck an oyster correctly (from what I understand), you would place oyster cup side down and insert the tip of the shucking knife into the pointed end at the hinge. Once the ligament pops, you slide the knife in along the inside of the top, flat shell and pop it off. Slide the knife under the meat to release it from the shell and remove any pieces of shell that might have broken off.

After gathering a few tips from the staff, we topped our open oysters with a little butter and placed them on the heated charcoal grill. Once the edges of the oyster began to brown we took them off with tongs, topped them with hot sauce and lemon juice, and ate them with a fork. Raw oysters are good, but the grilled are now my favorite.

After filling ourselves with oysters and sourdough bread, we were left with enough time to watch the water (my very favorite pastime), and take in what was around us. The area got crowded by lunchtime, but it was much less so than I was expecting. I’m sure it would be different in the summer. I’m also sure we will find out personally because we will be back a few more times this year. It may be the only time I actually look forward to seeing the words – No Service.

Sautéed Purple and Lacinato Kale Salad with Almond Dressing Recipe

February 20, 2013

I should probably warn you that the phrase “we explored a new Farmer’s Market” is likely to become common on the blog. That’s because there are 8 throughout the week within a 5 minute drive (some within a short walk), and probably 10 more within 15 to 20 minutes. So far I have only been to 2. I have a lot of exploring to do.

So…

We explored a new Farmer’s Market this past weekend. This time, in Berkeley, and I stumbled upon a beautiful box of purple kale. As much as I consider myself a kale connoisseur with the few varieties I’ve grown and the many kale recipes you find on this blog, I now realize I have been living a lie.

I knew there were other kale varieties, but I had no idea they were so pretty, so different in texture, so…tasty. I asked on my Facebook page who had tried purple kale, and I’m in the minority. Apparently, you all have been enjoying it without me for quite some time. Well, I was ready to join the club.

Along with purple kale, I have wanted to try Lacinato (Dinosaur) kale for at least a year or two and I was finally granted the opportunity. After staring at these leafy greens (and purples) in my kitchen for a couple days, I finally decided that I couldn’t get too fancy with the preparation. I needed their true flavors and colors to come out.

The Lacinato is top left.

I’m not a huge fan of raw kale. Massaged in oil it’s okay, but I prefer it to be stirred around a skillet even if it’s only for a few minutes. I tossed this sautéed kale salad in a super easy dressing of almond butter with a slight tang from rice vinegar. So far I’ve eaten it warm, room temperature and cold, and I have yet to find a way I don’t like it.

Sautéed Purple and Lacinato Kale Salad with Almond Dressing

1 1/2 tbsp olive oil

2 cloves garlic, minced

1 lb. Lacinato kale, chopped

½ lb. Purple kale chopped

2 tbsp raw almond butter

2 tbsp sesame oil

1 tbsp rice vinegar

2 tsp mascavo sugar (or brown sugar)

¼ tsp sea salt

Heat the olive oil in wok or skillet over medium-high. Add the garlic and the kale. Stir to coat the kale in oil. Add 2 tablespoons of water to help gently wilt the kale. Cook about 2 minutes total, allowing the water to cook off, and remove the kale from the heat.

In a small dish, mix together the almond butter, sesame oil, rice vinegar, sugar and salt. Transfer the kale to a bowl and pour on the dressing. Toss to coat. Top with roasted almonds before serving if desired. Serves 4-6.