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I have not been enthralled by a cookbook in a very long time. Then I received Yotam Ottolenghi‘s gorgeous book Plenty. As soon as I removed the wrapper and turned the first page; I knew a love affair was about to begin. The drool-worthy photographs and innovative recipes, made me want to cook every recipe in the book.
Before training at Le Cordon Bleu in London, where his acclaimed restaurants are located, Ottolenghi’s spent his youth in Israel. After he served in the Israel Defense Forces, he studied philosophy and comparative literature. In 1997 he moved to London where he began toying with a passion.
Ottolenghi’s is of German and Italian decent, where food was the pillar for the family. From meals cooked by his grandmother in his own private Italy, in the middle of a Tel Aviv suburb, to drinking imported Italian espresso, he learned at an early age how to appreciate food. I am sure this love provoked the career change in London.
Even though Ottolenghi is of German and Italian, his Israel roots are evident throughout the book as the dishes are heavily influenced using exotic spices that are familiar within Israel. He plays with using everyday vegetables along side grains, to create healthy and satisfying recipes; there is something for everyone in this book. The lay-out is not only gorgeous to look at but each ingredient is a chapter, making it easy to fulfill your desires. Craving mushrooms, flip over to that chapter. I found each recipe is easy to follow as well as easy to make at home. I never have had a problem finding the ingredients at my everyday market, and am hoping you don’t as well.
Every bite left us wanting more ……
We normally give away something that we love, over the holidays, this year we decided to wait until the new year. Everyone should own a vegetarian cookbook to fall back on when wanting to create new and exciting vegetable dishes. This should be the one that graces your bookshelf. We love this book so much, that we want one of you to enjoy it as much as we do. Anyone can win, it does not matter where you live! Thanks for entering and best of luck!
To enter the giveaway simply leave a comment on this post telling us what your favorite vegetarian recipe is.
All entries must be received by midnight PST on January 31, 2012. You must include an email address or else we will not be able to contact you if you win. Winner will be chosen via Random.org and announced on February 1, 2012, and they will have 24 hours to respond with a mailing address or a new winner will be picked.
Recipe: Butternut Squash Stew
*inspired by Yotam Ottolenghi’s chick pea stew
- 1 1/2 lb butternut squash, peeled and cut into chunks
- 1 yellow onion, small dice
- 2 tomatoes, chopped, keep the skin and seeds
- 2 cans (14 oz each) chick peas
- 2 tablespoons olive oil
- 3 tablespoons madras curry powder
- 2 cups vegetable stock
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- 3 cups spinach, washed and dried
In a large dutch oven heat the olive oil over low heat. Add the onion, stir, and cook until soft; about 7 minutes. Add the butternut squash, stir, and cook for 15 minutes. Stir in the curry powder, salt and pepper. Add the tomatoes, vegetable stock and chick peas, stir, and cook for 20 minutes. Before serving, stir in the spinach, and gently heat for a 2 minutes. You want the spinach slightly wilted and still very green. Serve. Eat.
2/1/12 The Winner of the Plenty Cookbook is ~ Jay from Local Food. Jay, please email us your mailing address and we will get you your new cookbook. I need confirmation w/in 24 hours, or a new winner will be picked. Thanks!
I had such a great time developing a recipe for Lindsay Olives for this month’s Kitchen PLAY event, that I decided to participate, as well. It really is fun, innovating and kind of reminds me of a Chopped Episode!
The National Pork Board conducted a survey to find out the trends with pork and holiday recipes. The good news; folks are enjoying pork from brunch to small bites. Pork is no longer meant only for dinner. After the survey was over, along with Kitchen PLay, they challenged 6 food bloggers to develop recipes using pork in different recipe categories. One particular recipe really caught my eye, and that was for the category Flavor Flashbacks.
I loved how Julie of Mommie Cooks took a classic Shake N Bake concept and made it her own. The twist? She used coconut milk, Dijon mustard and lime to enhance the flavors of the creamy pork before breading them with seasoned panko and she served the dish with coconut milk infused rice and steamed broccoli. Very nostalgic of many meals that I ate in the 70′s and 80s.
I took a different approach when incorporating coconut into my Shake N Bake recipe. I decided to use unsweetened coconut flakes, in addition to the panko for, the dry mix. As well I heavily seasoned (because we like spice) the dry mix with fresh ginger, lime zest and diced Fresno chilies. Before coating, the boneless pork loin chops, I submerged them into a bath made of creamy coconut milk and egg, to give it a little more binding. I felt there was enough coconut in the recipe, so I opted not to use coconut oil for browning the chops. The chops smelled so exotic while baking; caramelized pork fat, mixed with sweet coconut milk, and spicy ginger and chilies. Since we are on the fast track to eating healthier this year, I served the pork chops with quinoa and kale that was lightly sauteed with fresh garlic. Overall? This recipe is amazing!!
I am thrilled that I found Julie’s recipe, as it was a gentle reminder of an old time favorite as a kid; now I have a recipe that is a bit more adult, and a little healthier. Let us know what you think of it.
Recipe: Shake and Bake Coconut Chili Pork Chops
- 4 boneless pork loin chops
- 1/4 cup unsweetened coconut milk
- 1 egg
- 1 cup unsweetened coconut flakes
- 1 cup panko
- 1 tablespoon fresh ginger zest, use a microplane
- 1 tablespoon lime zest
- 1 1/2 tablespoons diced fresno chili
- 1 teaspoon salt
- 4 tablespoons tea seed oil
Heat oven to 350. In a shallow bowl mix together the coconut milk and egg; whisk until blended. In a ziploc bag add the coconut flakes, panko, salt, chili, lime and ginger zest; shake like crazy. Dip each pork chop into the milk mixture, coating completely, and then drop the chop into the bag, close, and give a good shake. I like to do each chop separately. After shaking each chop, pat any extra dry mixture into the meat. Heat the oil over medium heat, in a large frying pan, that can also go into the oven. Brown each side of the pork chops; about 3 minutes per side, until golden. Place the frying pan into the oven and bake for 15 minutes or until the internal temperature reaches 135. Remove from the oven and let sit for 10 minutes. Serve. Eat.
* The recommended temperature for pork loin chops is 145 degrees; I like to remove the meat before it reaches that temperature as it will continue cooking while resting for 10 minutes. As well a good cut of pork is perfect when served a slight shade of pink. This guideline is perfect for referencing cooking times for pork.
Before I share this amazing recipe with you, I wanted to tell you about a fun event we are participating in this month; Kitchen PLAY. don’t know about you, but I love playing in the kitchen and get really excited when offered the opportunity to try new gadgets and ingredients. Don’t we all love to play in the kitchen; after all, isn’t that why you are here?
Kitchen PLAY represents a new sponsored Progressive Party every month with six food bloggers. Each food blogger is assigned one of the following courses: cocktails, amuse bouche, salad, appetizer/soup, entree and dessert. All bloggers have to incorporate the same kitchen tool or food product into their course. Sounds fun doesn’t it!
I was thrilled when I was asked to play along this month. The sponsor for this month’s Progressive Party is Lindsay Olives. Lindsay Olives are located in the central valley of California, where the sun shines, and it gets hot. Perfect weather to grow delicious olives. I love that they do not use any preservatives when processing their olives. Just ripe, natural, goodness with every bite! Lindsay Olives is currently celebrating the theme “Life Should Taste Good”, and I cannot agree more. Life should taste good.
I was assigned to bring an appetizer to the party using at least one Lindsay Olives product. Once I read up on the different olives, I decided to use two different types: green ripe olives and black medium olives. Normally when I make this recipe I only use black olives, but after I read about how “buttery” the green olives were, I had to throw them in. This recipe is the perfect starter for your next dinner party. Buttery puff pastry wraps around tangy goat cheese that is full of ripe olives, lemon zest, and fresh oregano.
Lindsay Olives is also sponsoring a delicious giveaway at Kitchen PLAY. Simply recreate this or any recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $50 and an assortment of Lindsay Olives products shipped directly to each winner (valued at an additional $15). To qualify, participants must reside in the US.
The deadline is January 31, 2012. Please review the complete contest rules before entering. Good luck!
** Disclaimer: This post is sponsored by Kitchen PLAY and Lindsay Olives; opinions stated are my own.
Recipe: Olive and Goat Cheese Turnovers
- Puff Pastry, 2 boxes
- 10 oz goat cheese, room temperature
- 1 lemon, zested
- 1 medium shallot
- 2 tablespoons olive oil
- fresh oregano, handful, minced finely
- 1 teaspoon fresh cracked black pepper
- 1 egg
- Let puff pastry thaw at room temperature, according to directions on the packaging.
- Heat the oven to 350.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, using a fork, break up the goat cheese, until smooth.
- In a food processor, mince the shallot into small pieces. Remove from the food processor. Then do the same process with the olives. You will need to use the pulse mode so that you do not over process the olives into mush.
- Gently heat the olive oil, over low heat, in a frying pan.
- Add the shallots and cook until soft; about 3 minutes.
- Add the olives, stir, and cook over low heat for another 5 minutes. Stir in the lemon zest, and the oregano.
- Remove from the heat, and season with pepper. Let cool.
- Once cooled, add to the goat cheese, and using a fork, stir until mixed.
- On a floured surface, roll out the puff pastry into a large square. Cut into equal sized squares: about 14 squares per rolled out sheet of puff pastry. You can go a little smaller or larger, depending on the look you want.
- Put a teaspoon of the goat cheese mixture on one corner.
- Using a pastry brush, dab a little water, around the sides of the cut square, and then fold over to make a triangle.
- Put onto the baking sheet.
- Make an egg wash with the egg, and a tablespoon of water. Mix very well. Using a pastry brush, lightly brush the tops of the triangles.
- Bake for 12 – 15 minutes, until puffed, and golden.
- Serve.
- Eat.
I have been trying to write a post for the past couple days. One that would reflect on 2011 and wrap it up tightly; something special to share with each of you. The words are on the tip of my tongue, but I cannot seem to get them on paper so to speak. I think I need to continue reflexing these last few hours; absorb the rest of the minutes and then breath.
In the meantime, I am going to share the last post of 2011 with you all. Something slightly sweet, and slightly tangy. Festive and bubbly. Worth making and toasting a new year with the ones you love.
We spent most of this month drinking bottles of champagne. Oh MY, does that make it sound as if we have a problem? We were playing around (i.e.. developing recipes) with assorted alcohol and champagne for a champagne cocktail series that Maggie is hosting this week and decided to make a few extras to share with you. All the champagne cocktails were favorites but this one we really took a liking too.
 
Aperol – are you familiar with it? If not, here is a little history on a favorite around our house. Aperol is an Italian aperitif that was created in 1919 by the Barbieri brothers in Padova, Italy. It is known for it’s signature orange color and bittersweet taste. I love how the tang lingers on the back of my tongue. The recipe for Aperol has not changed since the early days; it is still made with a select list of ingredients including sweet and bitter oranges and other herbs and roots. As well it is still a secret recipe! I love that, in the early days, it was being marketed as a liqueur for folks interested in keeping lean and fit thanks to the low alcohol content. Today it is a classic aperitif that is enjoyed by many, including us.
We usually enjoy Aperol on ice with a wedge or twist of orange, while cooking dinner or on a hot summer day. This time we decided to play around with using it in cocktails. The champagne added a nice sweetness to the bittersweet taste, and the bubbles were just plain fun. It kind of reminded us of a bubbly Negroni. I am pretty sure this will be served as a pre-dinner drink at many of our upcoming cocktail parties!
Be always at war with your vices, at peace with your neighbors, and let each new year find you a better man. ~Benjamin Franklin
We wish each of you a safe New Years Eve and a New Year filled with Joy!
Denise & Lenny
Recipe: Aperol Champagne Cocktail
- 1 oz aperol
- champagne
- lime swirl, for garnish
In a champagne glass add the aperol. Top off with champagne. Garnish with a lime swirl. Serve. Drink.
I have a few things to share before 2011; just not sure which one to share first. Then I remembered this sinful dessert we served a couple weeks ago. I just had to let the cat out of the bag, as you will definitely want to include it with your New Years Eve dinner menu. It is insane!
Flourless chocolate cake is always my go-to dessert when we have a dinner party for couple reasons: 1) all ingredients are staples in your house, 2) gluten-free so all guests are covered; and 3) easy to make. Usually when I make one I play with the ingredients, by changing chocolates, flavors, and amounts of ingredients. I have to say this version is IT! I will no longer be playing with the recipe. In our opinions it came out perfect. Dense. Rich. Sinful. Just the way dessert should be.
I wanted to lighten the chocolate a little so I served brown sugared creme fraiche and candied cranberries along side. Candied cranberries are really wonderful. Slightly tart, slightly sweet. You will need to start the candied cranberries a couple hours before serving, but the process is well worth the effort. If you do not have fresh cranberries, feel free to serve without or with another fruit you like.
Recipe: Flourless Chocolate Tart with Candied Cranberries
- 12 oz good quality bittersweet chocolate
- 8 oz + 2 tablespoons good quality unsalted butter, at room temperature
- 1/2 cup sugar
- 3/4 cup unsweetened coco powder, sifted
- 4 eggs
- 1 teaspoon vanilla extract
- 8 oz creme fraiche
- 1 tablespoon brown sugar
Preheat oven to 350. Butter a tart pan with 2 tablespoons of butter. Melt the chocolate in a double broiler; set aside to cool. In a mixer bowl, using a whisk attachment, beat the butter until creamy; about 4 minutes. Add the sugar, continue to beat for another 3 minutes. Add the sifted coco powder, beat for 3 minutes. Drizzle the melted chocolate into the mixture, with the mixer running at a very low speed, I use a KitchenAid and keep the speed at 2. Add the eggs, one at a time, and beat well after each addition. Add the vanilla. Beat the mixture for 5 minutes, until very light and doubled in size. Pour into the buttered tart pan. Tap on the counter to release the air bubbles. Bake for 25 minutes. While the tart is baking stir together the creme fraiche and brown sugar; put in the fridge until time to serve. Remove from the oven and set on a cooling rack. Let cool for 15 minutes, then remove from the tart pan. Let set at room temperature until ready to serve.
Recipe: Candied Cranberries
- 2 cups cranberries
- 1/2 cup water
- 1/2 cup sugar
In a medium sized saucepan over medium heat bring the water and sugar to a boil. Once the sugar is dissolved, remove from the heat, and add the cranberries. Stir. Some of the berries will pop, this is okay. Let set at room temperature for 4 hours. Strain the cranberries before serving with the cake.
*Keep the sugary cranberry liquid as it will be lovely in a cocktail.
I have been playing with my scone recipes for a few months. Actually, ever since I made these pumpkin ones. The recipe had to be different, as it was not going to have the added moisture that these autumn inspired scones had. Finally, nailed down what I consider to be the perfect scone, and just in time for you to make up a batch for New Years day brunch.
After batches of scones and extra weight on the hips, I have a scone recipe that rocks the previous ones. It is perfect!! Flakey. Not over-dry. Moist. Flavorful. Delicious. I have found the key to being perfect is the ingredients. The first important ingredient is the butter. It has to be a high quality butter, and for some mysterious reason, Irish butter has been working the best for me. Really, it is true. I have been trying all sorts of butter, and scones come out better using Irish butter. What do they do to make their butter so perfect for scones?
The fruit is just as equally important. I have been making our scones using seasonal, fresh fruit. Sure you can substitute using frozen or dried; but, why not make a treat for your loved ones every season. Winter cranberries or pears. Spring strawberries. Summer peaches or blackberries. Fall apples or butternut squash. The possibilities are endless, and you are doing good by eating fresh and seasonal. If you opt to for frozen, you will have to thaw the fruit, drain for couple hours, and really pat dry; otherwise, you will have a soggy scone. If you use dried fruit, you will need to add a little more moisture.
For the holiday season, I made this delicious, fresh cranberry and ginger scone for Eat Boutique. I loaded the recipe with fresh cranberries; love when the fruit gets hot and bursts into little puddles of jammy fruit. As well we like spicy, so I really upped the candied ginger in this recipe; feel free to cut back a little, if you are not that much into ginger. Do add a little ginger as it really warms up the otherwise tart cranberries.
This scone is perfect served with some bergamot marmalade (which is easier to make than you think) and a hot beverage of choice. A wonderful way to wake up during the last few days of the holiday season.
We love mushrooms and any excuse to include them in a meal is a bonus around our house! I mean, think about it, mushrooms are one of the most versatile veggies out there. They are great in just about everything from baked eggs, all the way down to hearty vegetarian entrees.
I love eating bruschetta, from savory to sweet, they are a great little bite to serve guests. My friend Tracy, makes some pretty rock’n bruschetta; check out her butternut squash ones as well Strawberry and Goat Cheese. I was dying to make the strawberry recipe all summer, but never got a chance. Next year!
For those of you who are not familiar with bruschetta, you should be, as it is a simple recipe to have on hand for last minute appetizers or even a snack. Bruschetta dates back to 15th century Italy and is served as an antipasto. It was meant as a way to salvage old bread. It is roasted bread that has been rubbed down with fresh garlic, olive oil, salt and pepper. The toppings can be very creative from traditional chopped tomatoes, all the way down to mushrooms. Just use your imagination.
Couple weeks ago I needed to make an impromptu appetizer, and wanted to use what I had in the house. After all, it was impromptu. My ingredient list was sparse as I only had some mushrooms, a day old baguette, and a few staples in the pantry. I decided bruschetta it was.
I sauteed a portabello and oyster mushrooms with a little minced shallot, garlic, and fresh thyme. Very simple; very classic. Before serving I deglazed the pan with a high quality balsamic and then tossed the mushrooms with the reduction, before topping each little toasted piece of baguette. It was perfect served along side a glass of bubbly.
This recipe was also developed for the Mushroom Channel.
Recipe: Mushroom Bruschetta
- 1 portobello mushroom, stem removed, and cut into small pieces
- handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
- 1 small garlic cloves, minced
- 2 tablespoons olive oil
- black pepper, to taste
- 1 tablespoon fresh thyme leaves
- 1/4 cup high quality balsamic vinegar
- 1 baguette sliced thinly
- olive oil
- 2 large garlic cloves to rub over the baguette
Heat oven to broil. Rub each slice of baguette with the large piece of garlic. Using a pastry brush lightly coat each slice with some olive oil. Toast in the oven until golden. Remove and set aside. Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color; about 10 minutes. Add the portobello mushroom, and cook until lightly browned; about 5 minutes. Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper. Remove the mushrooms from the pan and set aside in a bowl. Add the balsamic vinegar to the frying pan, and bring to medium heat. Using a wooden spoon, keep stirring until reduced in half, about 4 minutes. Lower the heat, and stir the mushrooms and their juices into the reduction. Serve on the slices of toasted baguette.
A couple months ago, the first pears started to arrive in our market. I immediately brought some home with intentions of not only enjoying them but too also make a bottle, or in this case, a Mason jar, of Eau de Vie. If you are not familiar with Eau de Vie, you should become. It is a gentle liqueur that is made from fermented fruit and alcohol; otherwise, known as a fruit brandy. This recipe is very simple to make. You only need ripe pears and some vodka, as well as a little time. Definitely recommend you taking of advantage of pear season, and whip up a batch of two of this liqueur to enjoy next year.
You may be wondering what you should do with your mason jar full of liberations. Eau e Vie Poire is lovely to enjoy on its own or to use in cocktails as well as in baking. It adds a warm kick to whatever you decide to add it too. As well it would make a lovely gift to share with someone who enjoys unique alcoholic beverages. I keep thinking I should have made a few extra batches to give as gifts this holiday season; there is always next year. In the meantime we wanted to share a holiday cocktail using a little of the Eau de Vie Poire.
The past couple weeks we have been playing around with making new cocktails using bottles of champagne and other assorted alcohols. One of our favorites has been made with the homemade Eau de Vie Poire as well as some good ole Rye. The warm, earthiness of the pears compliments the smokey undertones in the rye. Champagne, well one cannot, have a holiday cocktail without some bubbles. This recipe really is a lovely cocktail!
We also wanted to share some exciting news which is all about spirits. We were recently approached by Liquor.com about our thirst quenching recipes, and we have decided to start a partnership with them. We like their expertise in the field as they work with master mixologists and top spirits experts. You will notice a side bar on our site, where you can take advantage of some unique specials on spirits as well as featured recipes.
Recipe: Eau de Vie Poire Champagne Cocktail
- blood orange bitters
- 1 oz eau de vie poire
- 1 oz rye
- champagne
- pear slices, as garnish
In a champagne glass add a splash of bitters. Swirl around the glass. Pour the remainder into another glass to use for another cocktail. Add the eau de vie poire and rye to the champagne glass; stir. Top off the glass with champagne. Garnish with a pear slice. Serve. Drink.
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