Roasted Cauliflower Hummus

Inspired by all the cauliflower dishes on menus today and the great appreciation of a vegetable that for many years was out of favor, here is a delicious hummus celebrating cauliflower! It’s brightened with lemon juice and given texture with the use of several garnishes. The most interesting garnish being popcorn. I think it’s a great idea to make enough popcorn to not only garnish the hummus but to serve along to guests. If you don’t want to serve popcorn you can easily pop some corn in a small sauce pan with a cover over medium heat just adding a few dried kernels and cover. Shake a few times to ensure the corn does not burn, you’ll know when it’s ready by listening carefully to the corn popping. I like to serve this along with a nice toasted multi-grain bread.

From by the bay, wishing you warm cauliflower food memories!

Maryann

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Roasted Cauliflower Hummus

Ingredients

  • 28 ounces cauliflower florets
  • 2 tablespoons olive oil, plus 1/2 cup
  • 2 teaspoons fine sea salt
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons tahini
  • 1/2 red onion, sliced thinly
  • 1 tablespoon red wine vinegar
  • 2 tablespoons lemon juice

To garnish use approximately 1 tablespoon of each depending on your preferences

  • dill
  • red onion  pickled with red vinegar
  • roasted and salted pumpkin seeds
  • fresh popcorn

Directions

Preheat oven to 400 degrees F. Toss cauliflower with 2 tablespoons olive oil. Place on a baking sheet in a single layer and roasted in the oven until cauliflower starts to caramelize and is soft, approximately 30 to 40 minutes. Remove from oven and let cool. In a small dish add the red onion and red wine vinegar and mix. The vinegar will softened and pickle the onions. Once the cauliflower is cool add to a food processor along with the tahini, olive oil, salt, pepper and lemon juice. Process until smooth. Taste to adjust for seasoning. Serve at room temperature or keep refrigerated until ready to use. Garnish with pickled onions, pumpkin seeds, popcorn and dill. Serve with toasted multi-grain bread.

Turkey Leftover Recipe-Turkey Pad Thai

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Wondering what to do with all the leftover turkey? Try this easy recipe using your turkey to make a delicious pad thai. It’s a light and refreshing dish, especially after the over indulging on Thanksgiving. Give it try. If you don’t have left over turkey save the recipe for when you have leftover chicken or for a fast weeknight dinner use a store bought roasted chicken.

From by the bay wishing you delicious leftover food memories!

Maryann

Turkey Pad Thai

Serves 6

Ingredients for Sauce

  • 4 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 5 tablespoons sugar
  • 1/4 teaspoon red chili flakes

Ingredients Pad Thai

  • 4 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1 tablespoon shallots, chopped
  • 1 cup shredded turkey meat
  • 2 eggs, lightly beaten
  • 1 package pad Thai brown rice noodles, cooked according to directions
  • 5 ounces bean sprouts
  • 1 cup chopped napa cabbage

Ingredients to garnish

  • 1/4 cup cilantro leaves, chopped
  • 1/4 cup roasted peanuts, chopped
  • 1/4 cup scallions, sliced thinly
  • 1 lime cup into wedges

Directions

In a small bowl place all the ingredients for the sauce, whisk well and set aside. Heat 2 tablespoons of oil in a large saute pan. Add garlic, shallots and turkey. Heat for 1 to 2 minutes until the garlic and shallots are softened. Set aside. Heat remaining oil, then add the eggs and scramble, reduce heat and add sauce, cabbage and noodles. Mix well. Add back the turkey mixture along with bean sprouts and mix well again. Turn pad Thai on to a platter , top with garnish and serve immediately.

Countdown to Thanksgiving-Sweet Potatoes with Toasted Marshmallow Meringue

No Thanksgiving meal would be complete without a side of potatoes and this sweet potato dish is a perfect side. Creamy sweet potatoes are enriched with creme fraiche, touched with sweet cinnamon and then topped with clouds of marshmallow meringue made with marshmallow creme that is toasted last minute and served. Thanksgiving perfection!

From by the bay, wishing you toasted marshmallow meringue food memories!

Maryann

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Sweet Potatoes with Toasted Marshmallow Meringue

  • 3 pounds sweet potatoes
  • paste from one vanilla bean
  • 1/4 cup dark brown sugar
  • 4 ounces creme fraiche
  • 6 tablespoons unsalted butter
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 2 egg whites
  • 1/2 teaspoon vanilla
  • 2 tablespoons maple syrup
  • 8 ounces marshmallow crème

Directions

  1. Heat oven to 400 degrees F. Bake sweet potatoes on a foil-lined baking sheet 1 hour or until tender. Let cool to touch and peel. Reduce oven temperature to 350 degrees F.
  2. Beat sweet potatoes, vanilla paste, and next 6 ingredients at medium speed with a heavy-duty electric stand mixer until smooth. Beat in whole eggs. Spoon potato mixture into a greased 8 by 8 inch baking dish.
  3. Bake at 350 degrees F for 30 minutes. Meanwhile, beat egg whites, remaining 1/2 teaspoon vanilla, and a pinch of salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add maple syrup, beating until stiff peaks form.
  4. Beat one-third of marshmallow crème into egg white mixture; repeat with remaining marshmallow crème, beating until smooth (about 1 minute). Pipe or spread meringue in a decorative pattern on warm potatoes. Bake 13 to 15 more minutes or until meringue is lightly browned.

 

Countdown to Thanksgiving-Whole Wheat, Roasted Mushroom and Walnut Dressing

No Thanksgiving meal is complete without a great stuffing and/or dressing recipe. You can use this recipe to either stuff your turkey or bake in a casserole and serve on the side. This is a delicious savory dressing recipe, using whole wheat gives the dish a hearty , robust taste. The mushrooms add an earthy taste enhanced by the roasting and it builds on the savory whole wheat.

From by the bay, wishing you savory food memories!

Maryann

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Whole Wheat, Roasted Mushroom and Walnut Dressing

Serves 8

8 cups good quality whole wheat bread, cut into ½ inch cubes with crust

2 pounds assorted mushrooms, such as baby bella and shiitake

3 tablespoons olive oil

4 tablespoons unsalted butter

1 bunch leeks, sliced in rings ( approx. 3 cups chopped leeks)

1 tablespoon fresh thyme, minced

1 tablespoon fresh rosemary, chopped

1 cup walnuts, chopped

1 teaspoon fine sea salt

5 cups low sodium chicken stock  (or vegetable broth to serve your vegetarian guests)

½ cup parsley, chopped

1 teaspoon fresh ground black pepper

1 tablespoon sherry vinegar

1/4 teaspoon red chili flakes

1 egg, slightly beaten

Directions

Preheat oven to 400 degree F. Place bread cubes in a single layer on two rimmed large baking sheets. Bake until toasted about 10-12 minutes. Set aside to cool. In another baking tray lined with foil add the mushrooms and olive oil. Mix well. Roast in the oven until mushrooms start to brown and become tender about 30 minutes. Set aside to cool. In a large skillet melt butter and then add leeks, chili flakes, thyme and rosemary. Saute together until softened about 10 minutes, separating the leek rings. Remove from heat and add to a large mixing bowl. Add the toasted bread cube, mushrooms, walnuts, vinegar and parsley to the bowl. Add chicken stock. Mix the ingredients together and season with salt and pepper. Add egg. Mix well.  To bake the dressing, remove from the refrigerator and let it come to room temperature. Bake in a 400 degree F oven covered with foil for 30 minutes,  remove foil and bake another 20 minutes until dressing is heated through the top is golden brown. Remove from oven and serve warm.

Countdown to Thanksgiving-Maple Bourbon Gravy

The perfect gravy for your turkey – especially if you decide to try the Maple Bourbon Roasted Turkey  recipe below:

Countdown to Thanksgiving – Maple Bourbon Roasted Turkey

From by the bay, wishing you delicious maple bourbon food memories!

Maryann

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Maple Bourbon Gravy

Gravy Base

6 cups chicken stock

Giblets and neck from turkey

1 carrot peeled and chopped

1 onion, not peeled and quartered

1 celery stick, chopped

2 bay leaves

1 teaspoon black peppercorns

Gravy

1/4 cup bourbon

6 tablespoons flour

6 cups gravy base

4 tablespoons butter, melted

2 bay leaves

1/4 cup maple syrup

1 tablespoons fine grey sea salt

1 teaspoon ground black pepper

Directions for gravy base

Combine into a soup pot chicken stock, cider, carrot , onion, celery, bay leaves, peppercorns, giblets and neck from turkey. Bring to a boil, lower heat and simmer for 1 hour. Cool and strain broth and keep refrigerated until ready to make gravy. This can be done one day in advance.

Directions for gravy

Place seasoned broth into a saucepan. Bring to a simmer. Take melted butter in a bowl and then add the flour, whisk until a smooth paste.  Take one cup of hot broth and whisk into flour mixture until smooth. Sieve back into the broth and whisk to blend. Add maple syrup, salt and pepper and whisk again. You can have this prepared as the turkey is roasting. Once the turkey is done and removed from the roasting pan and pour pan juices into a measuring cup. Spoon off fat and discard. Add remaining juices into broth in the saucepan. Place roasting pan back on heat and deglaze with the bourbon. Scrap pan to get all brown bits, let reduce to half , about 2 minutes. Add to the gravy. Whisk together and let simmer until reduced to a sauce consistency. Remove bay leaves, adjust seasoning with salt and pepper. Serve with turkey.

Countdown to Thanksgiving – Maple Bourbon Roasted Turkey

Thanksgiving is coming and to kick off this year’s recipes we start with the main event – maple glazed turkey that has been spent the night in a brine that includes both maple and bourbon. It’s an unforgettable turkey – moist and delicious , as well as beautiful. I’ll be posting recipes from now until Thanksgiving. Each recipe will build the menu for this year’s feast. Stop by again and again and don’t forget there are many additional recipes available to help you create the perfect Thanksgiving feast.

From by the bay, wishing you special maple bourbon Thanksgiving food memories!

Maryann

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Maple Bourbon Roasted Turkey

1 16-18 lb. turkey, preferably organic

Brine

16 cups cold water, or more to cover turkey

3 cups bourbon

1 cup fine sea salt

1 cup light brown sugar

2 macintosh apples , quartered

3 garlic cloves

4 bay leaves

2 tablespoon black peppercorns

2 cups maple syrup

2 oranges quartered

3 sprigs rosemary

To roast turkey

2 whole macintosh apples

1 orange , quartered

1 bunch fresh rosemary leaves

2 tablespoons fine grey sea salt

1 tablespoon ground black pepper

To baste

8 tablespoon unsalted butter at room temperature

¼ cup maple syrup

Directions

Prepare brine by combining bourbon, water, sea salt, maple syrup, brown sugar, oranges, rosemary, apples, bay leaves and peppercorns. Stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base.  Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night.  The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degrees F. Remove turkey from brine and pat dry with paper towels inside and out.  Season the turkey cavity with salt and pepper.  Fill the cavity  with the apples, orange and rosemary.  Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and maple syrup together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F.   For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and maple syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.


Croque Monsieur

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With my simple up bringing I didn’t know what Croque Monsieur was until I started traveling to Paris for work. I discovered this delightful sandwich for the first time on the left bank of Paris at Les Deux Magot, people watching on a beautiful fall afternoon during Fashion Week. I was in love with the city and it’s food. Daniel Boulud’s recipe captures this magnificent food moment in my life. When I take a taste of this sandwich, I’m transported far away to the glamour of the left bank! But if you are wondering what this sandwich is, I can speak to it with in the context of American cooking. Think of it like a grilled ham and cheese, but cheesy in the same way as a mac and cheese. What can be better than that???  Enjoy!

From by the bay, wishing you Parisian food memories!

Maryann

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Daniel Boulud’s Bar Boulud Croque Monsieur

Serves 4

Ingredients
For the Béchamel Sauce:
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
Pinch of freshly grated nutmeg
Salt and freshly ground white pepper
For the sandwiches :
2 tablespoons unsalted butter, melted
8 slices high-quality Pullman loaf bread, sliced 1/3- to 1/2-inch thick
12 ounces thickly sliced Jambon de Paris (high-quality wet-cured ham)
10 ounces Gruyère cheese coarsely grated.
Cooking Directions
1. For the béchamel: In a small saucepan over low heat, melt butter and whisk in the flour until blended but not colored. Gradually whisk in the milk and cook, stirring constantly, until thickened, about 10 minutes. Season to taste with nutmeg, salt and pepper. Set aside. (May be made up to 24 hours ahead of time and stored, refrigerated, with a layer of plastic wrap placed directly on surface of sauce; gently reheat before serving.)
2. For the sandwiches: Preheat oven to 400 degrees. Line a sheet pan with parchment paper and brush with melted butter. On a work surface, place bread slices in a single layer and spread each one evenly to the edges with béchamel; all the béchamel may not be needed. Divide ham among four of the slices, trimming it if necessary so it is within 1/4 inch of edges. Top all eight slices with equal amounts of cheese, spreading it evenly to within 1/4 inch of edges.
3. Place four bread slices with béchamel and cheese, cheese side up, on top of slices layered with ham. Transfer sandwiches, cheese side up, onto sheet pan. Bake until grated cheese topping is melted and golden brown, 10 to 15 minutes. Serve immediately. If serving as a Madame, top with a fried egg.

Pumpkin Scones with Cinnamon Butter

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Autumn by the bay, the leaves are turning colors and there is a gently rain of large maple leaves softly floating down to the ground. As Halloween approaches and pumpkins are everywhere it is time to start baking and cooking with pumpkin. This year I wanted to make pumpkin scones. I looked at many recipes, before I decided on the recipe below. Let me just start with that this scone is perhaps one of the best if not the best scone I have ever tasted. Yes, I absolutely mean that!  The scones are light and airy not too sweet and a subtle taste of tart from using fresh cranberries over sweet dried cranberries. I loved the technique of grating the cold butter into the dry ingredients and plan to experiment more with this technique since the results were so wonderful. This recipe is really easily , just a few extra steps but the results are worth it. Save some time in the morning, by measuring all your dry ingredients in advance and leave in a zip lock bag until you are ready to bake.

From by the bay , wishing you many delicious pumpkin food memories!

Maryann

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Pumpkin Scones with Cinnamon Butter

Recipe by Beauty and Essex as featured in Bon Appetit November 2014

Cinnamon Butter
¼ cup (½ stick) unsalted butter, room temperature
1 teaspoon pure maple syrup
¾ teaspoon ground cinnamon
¼ teaspoon kosher salt
Scones
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon kosher salt or fine sea salt
¼ teaspoon ground cloves
¼ teaspoon baking soda
2 cups all-purpose flour, plus more for surface
¾ cup (1½ sticks) chilled unsalted butter
½ cup chopped fresh (or frozen, thawed) cranberries
1 large egg
½ cup canned pure pumpkin
¼ cup buttermilk, plus more for brushing
2 tablespoons raw sugar

Preparation
Cinnamon Butter
Mix butter, maple syrup, cinnamon, and salt in a small bowl.
Do Ahead: Cinnamon butter can be made 4 days ahead. Cover and chill.
Scones
Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and ¼ cup buttermilk.
Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes.
Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes. Serve with cinnamon butter.

 

Chocolate Chip Biscotti

One of the many things I love about cooking is that inspiration can come from the most unlikely places. My inspiration for this recipe came from my health club. Yes, you heard that right, my trainer had just returned from a trip to Rome and brought back with her bags of the most amazing chocolate chip biscotti. These crispy little biscuits were so delicious, I was charged with creating a version as close to the original as possible. I’m sharing my version of chocolate chip biscotti, here are a few tips : italians typically use their “00” flour for baking. This flour is low gluten and very fine, used in Italy for making pasta and sweets. If you can’t find type “00” flour use pastry flour or all purpose flour. It will have a slightly different texture. It’s very important to use a high quality chocolate. I like chopping my own chocolate . These biscotti are crispy and not too sweet. You will be transported to Italy with each bite. This is a cookie you will always want on hand.

From by the bay, wishing you crispy biscotti memories!

Maryann

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Chocolate Chip Biscotti

Ingredients

  • 2 1/4 cups flour ( use type “00” flour if available)
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 1/2 cup vegetable oil
  • 3/4 cup sugar, plus extract to sprinkle on top
  • 2 eggs
  • 2 tablespoons sambuca
  • 1 teaspoon vanilla extract
  • 3/4 cup good quality dark chocolate, chopped coarsely
  • 3/4 cup blanched almonds, toasted and coarsely chopped

Directions

Heat oven to 350° F.  Place almonds on a baking sheet and toasted in the oven for approximately 8 minutes as they start to turn golden brown. Remove from oven and cool. Coarsely cut and set aside. In a bowl, combine flour, salt, and baking powder. Place aside.  In a stand mixer, oil and 3/4 cup sugar together. Add the eggs and continue to mix. Add sambuca, and vanilla. Add flour until combined.  Add toasted almonds and chocolate. Mix to combine. Cut the dough in half and roll into two logs, each approximately 2 inches wide and 12 inches long. Place logs side by side 3 inches apart on a parchment lined baking sheet. Sprinkle the top of the logs with extra sugar. Bake on center rack for 30-40 minutes, or until golden brown. Take the logs out of the oven and cool for 10 minutes. Use a serrated knife and cut into 3/4  inch slices. Place cookies on baking sheet cut side up in oven and bake for 10 minutes on each side until golden brown. Remove from oven and cool. Store in an air tight container for 1 week.

Sausage with Pomegranate Salad with Pickled Red Onions

It’s easier to make the transition from summer to fall if I hold onto some summer in my cooking, while transitioning into fall. This recipe is still light and  usually, I still use my grill to prepare the sausages. I have provided an indoor option for preparing the sausages just in case it’s too cold, windy or rainy. This dish is definitely a feast for the eyes . The lovely crimson pomegranate seeds, accented with the warm pink hues of the pickled red onions really celebrate fall flavors. But don’t misunderstand, this dish may look like it’s all about visual pleasure but it’s really about the rich and luscious combination of flavors: slightly salty in contrast to the sweet and sour. Easy to prepare this can become a quick weekday meal.

From by the wishing you pomegranate food memories!

Maryann

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Sausage with Pomegranate Salad with Pickled Red Onions

Serves 4 to 6

Ingredients

  • 8 sweet Italian  sausage
  • 4 cups baby arugula
  • 1/4 cup fresh pomegranate seeds
  • 1/4 cup toasted almond slivers
  • 2 tablespoons pickled red onions ( see recipe below)
  • 1/2 cup pomegranate molasses dressing ( see recipe below)

Directions

Light a grill and oil the grate, Grill the sausage over moderate heat, turning until lightly charred and cooked through 10 to 12 minutes. ( Alternately, you can cook the sausage in the a 425 degree F oven arrange sausage on a baking rack set into a baking sheet and bake for 18 to 20 minutes until sausage are cooked through). Transfer to a cutting board and let rest for 5 minutes, then thinly slice on the bias. On a large platter arrange arugula, add sliced sausage . Drizzle with pomegranate molasses dressing. Sprinkle with red onion, pomegranate seeds and almond slivers. Serve at once.

Pickled Red Onion

Ingredients

  • 1 small red onion, peeled and sliced
  • 1/2 cup red wine vinegar
  • 3 tablespoons molasses
  • 1/2 cup water
  • 2 teaspoons fine sea salt

Directions

In a quart mason jar add all ingredients, shake well. Let stand for at least one hour. Place in refrigerator until ready to use. Will keep for one week.

Pomegranate Molasses Dressing

Ingredients

  • 3 tablespoons red wine vinegar
  • 2 tablespoon pomegranate molasses
  • 1/2 cup olive oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground black pepper

Directions

Place all ingredients in a covered jar. Shake well before using .