Green Bean Salad March 16, 2007

1 pound green beans
2 shallots, minced
2 ounces creme fraiche
2 Tablespoons sherry vinegar
1 Tablespoon extra virgin olive oil
kosher salt to taste
cayenne pepper to taste
1 pint cherry tomatoes, cut in half

Blanch green beans by cooking in boiling salted water for 3 minutes or until tender. In the meantime, prepare large bowl of ice water. When beans are cooked, shock in icy water bath for 1 minute to stop cooking and maintain color. Drain and dry. Mix shallots, creme fraiche, sherry vinegar, olive oil, salt and cayenne in a bowl. Lightly coat with dressing and then toss lightly with cherry tomatoes. Plate and drizzle extra vinaigrette as desired. This salad is wonderful garnished with Marcona almonds or pine nuts.

Lingonberry Cake March 16, 2007

1 cup unsalted butter, melted
3 cups flour
1 Tablespoon baking powder
2 cups sugar
1 teaspoon vanilla (optional)
4 eggs
1 cup lingonberry syrup or preserves (I found the preserves at Whole Foods)

Preheat 350F and grease and flour two 9″ round pans. In a small bowl, whisk together flour and baking powder and set aside. In a large mixing bowl, beat together butter and sugar until smooth. Add vanilla, if using, and mix until incorporated. Add eggs one at a time. With the mixer on medium speed add the flour and the syrup or preserves alternately, beginning and ending with the flour until both are combined. Divide batter between pans and bake for 35 minutes. Insert a toothpick. If it comes out clean, your cake is done. Frost with your favorite butter cream frosting.

White Chocolate Blueberry Sugar Cookies March 16, 2007

1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
10 Tablespoons softened butter
1 cup sugar
1 large egg
2 teaspoons vanilla
8 ounces white chocolate
1/3 cup heavy cream
1 cup blueberry syrup

Preheat 350F. Blend together flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugar with an electric mixer. Add egg and vanilla and beat until smooth. Gradually add flour mixture until incorporated. Scoop batter with a mini ice cream scoop (1 inch) and space about 2″ apart on a baking sheet. Bake for 4 minutes. Remove from oven and gently press down on cookies with a floured drinking glass. Bake again until cookies are set – about 4 more minutes. Over a double boiler melt white chocolate. Remove from heat and add cream and syrup, whisking until blended. Spoon chocoate mixture on half of the cookies, top with the other half and refrigerate.

Chocolate Anise Cookies March 16, 2007

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon ground anise seed
1 cup semisweet chocolate chips

Preheat 350F. Line baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips. Form the dough into a 16″ long, 3″ wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes. Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2″ to 3/4″ thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack to cool completely.

Flaky Cheddar Scones March 10, 2007

3 cups flour
2 Tablespoons baking powder
1 Tablespoon sugar
1 Tablespoon black pepper
1 teaspoon sea salt
1/2 teaspoon baking soda
4 ounces unsalted butter (1 stick), cut in small pieces
1 cup low-fat plain yogurt
1 cup shredded cheddar cheese

Preheat 400F. Line baking sheet with parchment. Combine flour, baking powder, sugar, pepper, salt, and baking soda in bowl. Rub in butter using fingers or pastry blender until mixture resembles coarse meal. Stir in yogurt and cheese. Shape into ball on lightly floured surface. Roll to 3/4″ thick and cut into 18-20 circles with round cookie cutter or glass. Place 1″ apart and bake for 20 minutes or until golden.

Banana Cake March 10, 2007

1 stick unsalted butter, softened, plus more for greasing pan
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup packed light or dark brown sugar
1 large organic egg
1 cup well-mashed very ripe bananas
1/4 cup vanilla or plain yogurt
Frosting:
5 Tablespoons unsalted butter, softened
11 Tablespoons cream cheese, softened
2/3 cup confectioners’ sugar

Preheat 350F. Lightly butter and flour 9″ round cake pan. Whisk together flours, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas and yogurt and beat until combined well. Reduce speed to low and add flour mixture, mixing until just incorporated. Spread batter in cake pan and bake until pale golden, about 35 minutes. Cool in pan on rack 20 minutes. Run a thin knife around edge of pan, then invert onto rack to cool completely. Beat together cream cheese and butter in bowl at medium speed until smooth. Reduce speed to low, then add confectioners sugar and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes. Frost top of cooled cake and spinkel with coconut, if desired.

Jamie Oliver’s Street Salad March 10, 2007

1 pound new potatoes, scrubbed
coarse salt and freshly ground black pepper
1 1/2 cups mixed salad greens, such as radicchio, arugula or romaine
1/4 cup fresh mint leaves, torn
1 head fennel, halved and finely sliced, tops reserved
1/2 lemon, very thinly sliced, tossed with 1/4 teaspoon coarse salt
For orange dressing:
juice of 1 orange
3 Tablespoons white wine vinegar
extra virgin olive oil
pinch of dried oregano
2 Tablespoons capers, washed if salted and chopped if large
coarse salt and freshly ground black pepper

Make salad: Bring a large pot of water to a boil. Add salt and potatoes and cook until tender when pierced with the tip of a knife, about 15-20 minutes. Meanwhile, place salad greens, mint, fennel, and lemons, if using, in a large bowl.
Make dressing: Whisk together orange juice, vinegar, and olive oil in a medium bowl. Add oregano and capers; season with salt and pepper. Drain potatoes; let cool for 5 minutes. Quarter and add to bowl of salad greens. Drizzle with dressing; toss to combine. Garnish with reserved fennel tops. Serve immediately.

Lemon Souffle Pancakes March 8, 2007

This simply divine recipe comes from Lord Bennett’s Restaurant in Bandon, Oregon.

1 cup cottage cheese
1 Tablespoon maple syrup
2 Tablespoons fresh lemon juice
2 teaspoons lemon zest
2 Tablespoons canola oil
3 egg yolks
2 teaspoons baking powder
1/2 cup flour
1/4 teaspoon sea salt
3 egg whites

In a bowl of an electric mixer fitted with a whisk attachment, blend cottage cheese until creamy. Add maple syrup, lemon juice, zest, canola oil, egg yolks, baking powder, flour, and salt and blend until smooth. Transfer to a large bowl. Wash and dry bowl and then whip egg whites in mixer until stiff. Fold into pancake mixture and cook as you would any pancake. Serve with maple syrup.

Egg and Pasta Scramble March 7, 2007

This recipe is a modified version of Giada’s Italian Egg and Pasta Scramble. Delicious for dinner or brunch with friends.

1/2 cup orzo
5 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces mozzarella, cut into 1/2″ cubes
1 Tablespoon butter
4 ounces pancetta or bacon, coarsely chopped
1/2 cup chopped onion
1 cup broccoli florets

Cook orzo in boiling salted water for exactly 11 minutes. Drain and set aside. Meanwhile, whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in cheese and set aside. Melt the butter in a large skillet over medium heat. Add pancetta or bacon and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the broccoli and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes. Serve in warm bowls.