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Friday, July 04, 2014

Zucchini & Spinach Quiche


Quiche is a very easy dish to prepare and the ideal make-ahead main for picnics, potlucks, and late summertime dinners. With a basic winning custard (2 eggs, 1 egg yolk, 1 1/2 cups half-and-half, salt and pepper, beaten),   this recipe adapts to endless varieties of vegetables, cheeses, and herbs.

This zucchini & spinach version was simply very thinly sliced zucchini sauteed with a little butter and garlic.  Added some chopped spinach at the end of the saute.  I used a pre-made crust,  l grated cheddar cheese onto the bottom of the crust and topped it with the sauteed vegetables. Added a  little chopped cilantro to the custard and poured that over the vegetables. Topped with some more grated cheddar and grated parmesan, and baked for 35 mins at 375 F degrees. Pour yourself a glass of wine and enjoy this homemade gem with salad or steamed/sauteed vegetables.  Enjoy!

Sunday, June 22, 2014

June 2014 Millennium Cooking Class

  
Oatmeal-Zucchini-Raisin cookie with creamy avocado ice cream and peaches marinated in rose geranium syrup! 

Must be another fab cooking class at Millennium, San Francisco's premiere vegan restaurant!

Why, yes, there's Eric now showing us how to make those incredible deep-fried mushrooms that no one can resist from Millennium's appetizer menu:
Photo credit: AudreyNickel

Sadly, I lost almost all of my 62 photos from the class to the ether - the strangest camera-computer download loss ever.  Many thanks to my classmate, Audrey Nickel, for sharing some of her shots with me.

While it's hard to beat that delicious cookie ice-cream sandwich combination, my favorite recipe this time around was the Asian Style Shredded Summer Salad with Kaffir Lime-Date Dressing:
Photo Credit: Audrey Nickel


 Served in a lettuce or cabbage leaf and served with black garlic marinated mushrooms and tempeh or tofu, spice toasted peanuts and vaudovan oil, this main salad dish had a wonderful combination of bright and smoky flavors.  The salad itself was made of thin ribbons of cucumber and carrot (we used a vegetable peeler), jicama matchsticks, green papaya, and fresh herbs (mint, thai basil, Italian mint).  I love the fresh flavor of the kaffir lime leaves that were in the dressing of lime juice, dates, ginger, chili and agave nectar.  Although the dish, as pictured above, took a while to prepare and had quite a few components, I'd definitely make a quick chopped salad with this dressing and some peanuts and marinated tofu just for myself.

For our second meal, we made papusas with masa and corn, topped with a delicious green salsa.  The papusas were filled with a tempeh picadillo and we enjoyed both pan-fried and deep-fried versions.



Many thanks, as always, to Eric, Ann, and Alison for all the hard work they put into making these classes such a cool experience.  Thanks also to Assistant Sam.

OMG! Class 26!
As always, here are links to my posts on my many previous Millennium cooking classes:







  • Chile Class 2011



  • July 2011 Class



  • Mushroom Cooking Class January 2011



  • Sept.2010 Cooking Class



  • July 2010 Cooking Class



  • June 2010 Cooking Class



  • Spring Cooking Class 2010

  • Chiles Cooking Class 2009



  • July Cooking Class 2009



  • June Cooking Class 2009



  • Spring Cooking Class 2009



  • Mushroom Cooking Class



  • Holiday Cooking Class



  • Fall Harvest 2008



  • Indian Summer



  • Southern Comfort Cooking Class



  • Spring Cooking Class



  • Fall Harvest Cooking Class



  • Chiles Class



  • Tomato Class


  • Tuesday, May 06, 2014

    Bite-sized Bakewell Tarts


    Apparently, there is a fair amount of controversy surrounding the recipe for Bakewell tart.  Those interested in it's historical origins will enjoy Ivan Day's "Some Early Bakewell Pudding Recipes" and for a comparison of recipe components, I enjoyed Felicity Cloake's piece in the Guardian (I used her frangipane recipe here).  For me, however, Bakewell tart is the one my Gran lovingly made for Sunday lunch.  And the taste (if not the form) of these bite-sized Bakewells took me back to those sunny and rainy Sunday afternoon visits of childhood, like a Proustian madelaine. 

    Of course, it started with those incredibly simple jam tarts from last weekend, which reminded me of my Gran's Bakewell tart, and inspired this little baking jaunt down memory lane. The extra work to make the super light frangipane (the cakey top part of these tarts made with ground almonds) is undeniably worthwhile. The perfect combination of crisp pastry, sweet jam, and light cake will have you closing your eyes to savor every bite.  For the ultimate indulgence, serve with heavy cream.


    Bite-sized Bakewell Tarts:
    8 oz flour
    4 oz butter (I used salted)
    4-5 TBS water
    Strawberry jam (or raspberry or apricot)
    4 oz butter (slightly softened - I used salted)
    4 oz sugar
    2 eggs
    4 oz almond flour/meal (blanched, ground almonds - I used  Bob's Red Mill brand)
    1 oz flour
    1/2 tsp baking powder
    zest of 1 lemon

    Preheat the oven to 375 F degrees.

    Sieve 8 oz plain flour into a large bowl and cut 4 oz butter, straight from the fridge, into little cubes.  Toss the butter cubes into the flour and use your finger tips to rub the butter into the flour, breaking down the butter with the flour until it resembles breadcrumbs.  Add 4 TBS cold water and press into a dough, adding an additional 1 TBS water (or more if needed) to bring the dough together.  Press dough into a flat round, wrap in plastic wrap, and chill in the fridge for 15-30 minutes.

    While the pastry dough is chilling, make the frangipane.  With a mixer, cream together the slightly softened butter and sugar.  Add the 2 eggs and beat until well combined.  Add the almond flour, flour, and baking powder and beat until well combined.  Stir in the lemon zest. 

    Lightly grease the cups of a mini muffin tin (24 count). On a floured board, roll out the pastry dough thinly (about 1/8"). Using a fluted 3" round cutter, cut out 24 rounds and press gently into the mini muffin cups.  Cover the bottom of each pastry cup with jam and cover the jam with the frangipane, almost to the top of the pastry cup.  Smooth out the top with the back of a spoon.

    Bake for 25 minutes, until the tops of the Bakewells are a warm light brown.  Enjoy with a nice cup of tea!


    Saturday, April 26, 2014

    Jam Tarts


    Inspired by a rainy weekend, these jam tarts - actually mini jam tarts - are so easy to make, I don't know why I don't make them all the time. It's always nice to have something sweet and homemade!

     I thought about being lazy and buying one of those pre-made pie crusts until I looked at the ingredients - so many chemicals.  This pastry recipe is just flour, butter and water. I used a variety of jams: apricot, black currant, strawberry-rhubarb, and plum.  Apricot seems to be the favorite.

    Mini Jam Tarts

    8 oz flour
    4 oz butter, cold (I used salted)
    4-5 TBS water

    Jams - select your favorites!

    Preheat the oven to 350 F degrees.  Lightly grease a mini muffin tin.  Wash and dry your hands!

    Put the flour in a large bowl and cut the butter into tiny cubes. Break up the cubes and toss into the flour.   Using your fingers to rub the butter into the flour until it looks like bread crumbs.  Add the water a tablespoon at a time until the dough comes together into a ball with no crumbs at the bottom.  Wrap in plastic wrap and chill in the fridge for 15 minutes.

    Flour a board and roll our your pastry to about 1/4 " thickness. Using a fluted 3" round cutter, cut out circles of dough and press them lightly into the muffin pan.  Fill 1/3 -1/2 full with the jam(s) of your choice.  Bake for 15-20 minutes, until edges are just starting to color.  Do not try to remove the jam tarts from the pan until they are well cooled. The jam will be very hot and liquid when you take them out and will burn your mouth or fingers if you eat or handle them too soon.


    Monday, March 31, 2014

    Sweet Potato Soup with African Spices, Sweet Potato Leaves & Chickpeas (Vegan)


    Inspired by the rare find of sweet potato leaves at our local farmer's market, this warmly spiced, slightly nutty vegan soup combines African spices with potatoes, sweet potatoes, carrots, zucchini, sweet potato leaves, red peppers and chickpeas. Both hearty and light, a little peanut butter highlights the nuttiness of the chickpeas and greens and adds a touch of creaminess to a warm tomato broth spiced with harissa, sumac, cumin, and chili. 

    Sweet potato leaves look like this:




    They have a faintly nutty taste and are best used in soups or stews.  They aren't easy to find, however, so feel free to substitute spinach or your favorite greens in this soup recipe.  (If you use spinach, you'll want to adjust the cooking time and add it right at the end of the cooking.)

    Sweet Potato Soup with African Spices, Sweet Potatoes Leaves & Chickpeas:

    1 TBS olive oil
    1/2 large onion, diced small
    1-2 garlic cloves, minced
    1 tsp harissa 
    1 tsp sumac
    1 TBS ground cumin
    1 tsp ground coriander

    1 large potato, peeled and diced
    1 carrot, diced
    1 sweet potato, diced
    1/4 red pepper, diced
    1 zucchini, diced
    32 fl oz vegetable broth
    2 TBS peanut butter
    1 TBS tomato paste
    7 oz tomatoes, petite diced
    1 cup sweet potato leaves, chopped (or spinach or other greens)
    7 oz chickpeas, drained and rinsed
    10 olives, chopped
    1 tsp chili-garlic paste
    1 tsp lemon juice
    salt and pepper
    1/4 cup cilantro, chopped

    In a large saucepan, heat the oil over medium heat and add the diced onions.  Cook for 3 minutes, stir well and add the minced garlic.  Cook for 1 minute and add the harissa, sumac, cumin, and coriander. Stir well and cook for 30 seconds. Add the diced carrot and potato, stir, and cover.  Cook for 3 minutes.  Add the sweet potato and red pepper. Cover and cook 2 minutes. Add the zucchini, cover, and cook 2 more minutes.  Uncover and add the vegetable broth. Raise the heat to high and bring to a boil. Turn down to a simmer and add the peanut butter. Stir until the peanut butter is dissolved. Add the tomato paste, diced tomatoes, chickpeas, olives, and sweet potato leaves (or other greens - if using spinach, don't add it until the last 2 minutes of cooking) and simmer for 5 minutes. Add the chili paste, lemon juice and salt and pepper to taste. Simmer for 5 minutes.  Taste and adjust seasoning.Turn off the heat and finish with the chopped cilantro.

    Sunday, March 09, 2014

    Bite-Sized Spinach & Cheese Frittatas

    These bite-sized spinach and cheese frittatas are ideal for picnics, parties, and lunch boxes.  Protein-packed and seasonally green, enjoy them as an appetizer or with a crisp, green salad.  Made in a mini-muffin pan, the possible vegetable-cheese combinations are endless, but spinach with sharp cheddar and grated parmesan is a great place to start.  This recipe makes 12 mini-muffins (half a pan).  For 24, simply double the recipe.




    Spinach & Cheese Mini Frittatas:

    vegetable spray
    4 eggs
    1/4 cup half-and-half
    salt & pepper
    1/2 cup grated sharp cheddar
    2 TBS grated Parmesan
    2 tsp olive oil
    1/2 shallot, finely diced
    1 cup spinach, chopped

    Preheat the oven to 375 F degrees.  Beat the eggs and half-and-half together. Add salt and pepper and beat.
    Heat the oil in a non-stick frying pan over medium heat and fry the shallot for 2 minutes. Add the chopped spinach, cook stirring for 1 minute until spinach is just wilted and remove from heat.

    Add the cheese to the eggs and stir.  Spray the mini-muffin pan with vegetable spray to prevent sticking.  Add the spinach to the egg-cheese mixture and stir.

    Use a spoon to fill about half the mini-muffin cups, drawing from the bottom of the egg-cheese mixture to make sure all your frittatas get an equal amount of cheese (the cheese will probably sink to the bottom).  Then distribute the remaining mixture between the cups (four eggs will make approx. 12 mini-frittatas).

    Bake in the middle of the oven for around 20 minutes, until the frittatas are firm to the touch. Allow to cool in the pan for 5 minutes before removing.  Enjoy!

    Thursday, February 13, 2014

    Heart-Healthy Valentine's Day Soup: Borscht




    I love chocolate, but I'd be really psyched if someone made me this lovely version of Borscht for Valentine's Day!

    Borscht, the classic soup made with beets, potatoes and cabbage, is delicious and fabulously good for you!  Beets are full of antioxidants, think anti-inflamatory, and both beets and cabbage, particularly the red variety, are packed full of Vitamin C.  Both help the body detox, so this is an anytime soup. I used a small heart-shaped cutter to create heart shapes out of the beets and potatoes and then diced the rest and included them in the soup.

    Wishing everyone a wonderful and healthy Valentine's Day!



    Valentine's Day Borscht:

    1 TBS vegetable oil
    1/2 onion, peeled and diced
    3 medium beets, peeled and thinly sliced
    1 medium potato, peeled and thinly sliced
    1/2 red cabbage, chopped
    3 cups vegetable broth
    1 cup water
    sea salt to taste
    apple cider vinegar to taste

    Heat the oil in a heavy bottomed saucepan and saute the onion for 5 minutes. Using a small heart-shaped cutter, cut heart shapes out of the beet and potato slices.  Dice the remaining extras.  Add the beets, cover and cook for 3 minutes, stirring occasionally to avoid sticking. Add the potato and some salt and cook for 3 minutes. Add the red cabbage and cook for 1 minute. Add the vegetable broth and water and bring to a boil (uncovered). Turn down to a low simmer and cook until beets and potatoes are just tender (10-15 minutes). Adjust salt and add apple cider vinegar as desired (I used 2-3 tsp).