Peanut salvage bars February 21, 2007

Jeff Cox, author of The Organic Cook’s Bible, says: They’re called “salvage” because they’ll save you when you need a burst of energy and nutrition.

1/4 cup raw or toasted wheat germ
1/4 cup shelled sunflower seeds
1/2 cup shelled peanuts
sea salt
1/2 cup raisins
2 cups 1-minute rolled oats
2 cups puffed brown rice cereal
1 cup crunchy peanut butter
1 cup brown sugar, firmly packed
1 cup maple syrup
1 teaspoon vanilla extract

Preheat 350F. If using raw wheat germ, spread it on a baking sheet and toast for a few minutes until fragrant. Spread the sunflower seeds and the peanuts in an even layer on separate baking sheets and toast in oven – the sunflower seeds will take about 6 min and the peanuts will take 15-20 min. Remove and let cool; salt the peanuts lightly. Mix the wheat germ, sunflower seeds, peanuts, raisins, oats and puffed rice in a large bowl. In a separate bowl that fits your microwave, mix the peanut butter, brown sugar, and maple syrup; microwave on high for 2 min. Add the vanilla and stir until well blended. Pour over the dry ingredients and fold in until everything is evenly coated. Grease an 8″ square baking pan and transfer mixture from the bowl. Cover the surface with waxed paper and press it down firmly. Refrigerate until completely cool. Cut into eight 2×4″ bars.

Whole wheat buttermilk pancakes February 19, 2007

1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup wheat germ
1 Tablespoon packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3 Tablespoons unsalted butter, melted
2 3/4 cup buttermilk
2 large eggs, lightly beaten
pure maple syrup

Stir together melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (batter will be slightly lumpy). May refrigerate for 1 day. Makes more than plenty pancakes for 2 people for 2 nights.

Currant Scones February 19, 2007

I stumbled across this recipe while reading one of my favorite food blogs, foodbeam.blogspot.com. Apparently, this recipe is from The Cheeseboard in Berkeley. I guess this information is suppose to mean something, but having not ventured there before, I will have to take the author’s word for it. In any case, I have buttermilk and heavy cream sitting in my fridge – ingredients that won’t compromise on flavor. Keep in mind that eating healthier doesn’t have to mean excluding everything that could be described as “decadent”. So enjoy every bite! Tim and I did! I reduced the cooking time to 17-18 min and they were perfectly golden brown. The original recipe stated 25-30 min. – Brenda

3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 Tablespoon baking powder
1/2 teaspoon kosher salt
3/4 cup sugar
1 cup butter, chilled and cut into 1″ cubes
1 cup dried currants
3/4 cup heavy cream
3/4 cup buttermilk
coarse sugar, for topping (if desired)

Preheat 375F and line 2 baking sheets with parchment. Whisk together flour, baking soda, baking powder, salt and sugar in a large bowl. Add in butter, toss to coat, and rub in with your fingers or a pastry blender if you prefer until only pea-sized chunks remain. Stir in currants, then add the cream and buttermilk, mixing only until the ingredients just come together into a ball. It is OK if there is a little flour left at the bottom of the bowl. Divide dough into 11-12 balls, place on prepared baking sheets and sprinkle coarse sugar on top if desired. Bake for 17-18 min, until golden brown. Cool on a wire rack.

Ina’s Ultimate Ginger Cookie February 19, 2007

This recipe is fabulous – trust me on this one. I baked up a batch yesterday and the results were amazing. As Ina describs it in her new book, Barefoot Contessa at home: everyday recipes you’ll make over and over again, this cookie is crisp outside, moist inside, and filled with crystallized ginger. Sur la Table had these cookies to sample on the day of the book signing.

2 1/4 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoons sea salt or kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger
granulated sugar for rolling cookies

Preheat 350F. Line 2 sheets pan with parchment paper. Sift together flour, baking soda, spices, and salt. In a bowl of an electric mixer fitted with a paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 3-5 minutes. Turn mixer to low speed, add the egg, and beat for 1 min. Scrape the bowl with a rubber spatula and beat for 1 more min. With the mixer still on low, slowly add dry ingredients and mix on med speed for 2 min. Add crystallized ginger and combine with wooden spoon. Roll dough into 1 3/4″ balls and then lightly flatten them with your fingers. Press both sides of each in granulated sugar and place on sheet pans. Bake for exactly 13 min. The cookies will be crackled on the top and soft inside. These cookies are best eaten on the day they are made. You can refrigerate the dough in balls and bake them whenever you need them.

Banana and pecan pancakes February 15, 2007

This is Tyler Florence’s recipe.

2 cups buttermilk
3 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
pinch salt
4 Tablespoons sugar
1/2 c toasted pecans, finely ground
1/2 stick unsalted butter, melted
3 bananas, 1/4″ dice

Whisk buttermilk, eggs, and vanilla until well combined. Whisk together flour, baking powder, baking soda, salt, and sugar; set aside. Combine wet with dry and stir with a wooden spoon to get rid of lumps. Fold in pecans, most of melted butter, and whisk until batter is smooth. Heat skillet over medium heat and swirl around a little melted butter. Pour 1/4 cup for each pancake. Cook pancakes on one side until set and then lightly press bananas into batter. When bubbles appear, flip and cook until golden.

Walnut-parsley pesto February 15, 2007

Here is a good reason to plant extra parsley in your garden this spring.

3/4 c walnuts
1/2 c grated Pecorino Romano
1 clove garlic
3/4 c extra virgin olive oil
1 c packed basil
1/2 c packed flat-leaf parsley
sea salt
ground black pepper

Place walnuts, cheese, garlic, and 1/2 c olive oil in blender. Puree until smooth. Add herbs and with motor running, add remaining olive oil until thick and smooth. Season with salt and pepper to taste.

Chocolate truffles February 5, 2007

1/2 lb good bittersweet chocolate
1/2 lb good semisweet chocolate
1 c heavy cream
2 T orange flavored liqueur, Grand Marnier (optional)
1 T prepared coffee
1/2 t vanilla
confectioners’ sugar
cocoa powder

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl. Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour. With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners’ sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature.

Salad a chevre chaud February 5, 2007

Chevre is goat cheese. This salad is a staple of French bistros. Serve with a glass of wine.

4 slices of good country or French bread
1 small (5 1/2 oz) log goat cheese, plain or herb
6 or more cups mesclun
6 T leafy green and grassy olive oil
2 T white wine vinegar with tarragon, or other white wine vinegar
coarse sea salt and freshly ground black pepper

Preheat broiler. Toast bread under broiler until golden brown. Cut off the crusts and spread goat cheese thickly over each piece. Arrange toast on a broiler tray, and cook close to the broiler element until the melted cheese is fleccked with brown spots. Meanwhile, arrange mesclun mix on four chilled wide soup bowls or dinner plates. Mix the oil and vinegar in a small jar or glass. When the cheese toasts are ready, cut each piece into strips. Arrange the cheese toast strips over the mesclun on each plate. Drizzle with the salad dressing and serve immediately, passing the pepper grinder and sea salt at the table.

Lemon Ricotta Pancakes February 5, 2007

Tim and I speak highly of this recipe, compliments of Bobby Flay. The resulting texture is smooth and light – a great contrast from the average heavy pancake. Accompany with a side of fresh fruit for a nice light dinner.

1/2 c all-purpose flour
1/4 c soy flour
1 T baking powder
2 T Sucanat
1/4 t sea salt
2 eggs
2/3 c organic whole milk
1 c whole milk ricotta
1 lemon, zestedd and juiced

Chocolate spelt cake February 5, 2007

1 1/2 sticks (3/4 c) unsalted butter, softened
3/4 c unsweetened Dutch-process cocoa powder plus additional for dusting pan and cake
1 c boiling-hot water
1 t baking soda
1/2 lb Medjool dates (12-14), pitted and coarsely chopped
2 c spelt flour
2 t baking powder
3/4 t salt
1 c packed dark brown sugar
2 large eggs
Preheat 350F. Butter a 9″ springform pan, then lightly dust with cocoa powder, knocking out excess. Stir together boiling-hot water and baking soda in a bowl, then add dates and steep until liquid cools to room temperature, about 10 min. Whisk together spelt flour, cocoa powder, baking powder, and salt in another bowl. Beat together butter and brown sugar with an electric mixer at med-high speed until pale and fluffy. Add eggs one at a time, beating until just combined. Beat in date mixture (batter will look curdled), then reduce speed to low and add flour mixture, mixing until just combined. Spoon batter into pan, smoothing top, and bake for approximately 50 min. Cool cake in pan on a rack 5 min, then remove side of pan and cool cake on rack. Serve warm or at room temperature. This cake is best eaten the day it is baked.