Nashville – The Rise of the Biscuit
Middle Eastern food is having a big moment in the food world. Along with that trend baking with tahini seems to be everywhere. I always have a jar of tahini in my home, it has so many uses from making hummus to salad dressing and sauces. I love the results when I have used tahini in my baking. This cookie has easily become a family favorite. A cookie that is slightly crisp thanks to being rolled in black and white sesame seeds, warm from the cinnamon and a light nutty flavor from the tahini. The cookies last for a week stored in an airtight container. (Although the cookies never last that long). You should definitely give this cookie recipe a try!
From by the bay, wishing you great tahini food memories!
Cinnamon Tahini Cookies
Recipe adapted from Martha Stewart, “Martha’s Tahini Cookies”
Makes approximately 32 cookies
- 8 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla
- 1/2 cup tahini, well mixed
- 1 1/2 cups all purpose flour
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup lightly toasted sesame seeds, white or black and white mixed
Preheat the oven to 350 degrees. Line four baking sheets with parchment.
There are so many things to look forward to in early spring and perhaps one of my great food pleasures is rhubarb. Rhubarb although often thought as a fruit is really a vegetable. We see rhubarb here in the northeast for such a brief period that once I see it in a store I grab what I can and make a series of dishes sweet and savory. This weekend is the beginning of a little rhubarb festival by the bay. The star of this festival is this delicious strawberry rhubarb crostata. A very crispy pie crust with a juicy filling of sweet strawberries and slightly sour rhubarb. It’s fantastic. I love the tangy taste of rhubarb! If I have enough rhubarb I often opt to use just rhubarb alone in the filling and add a little more sugar to balance it out. I’m in love with the bright vibrant color of the filling. This is definitely a perfect early spring treat!
From by the bay wishing you delicious rhubarb food memories!
Strawberry Rhubarb Crostata
Ingredients for Dough
- 8 tablespoons chilled unsalted butter ( one stick)
- 1cup , plus 3 tablespoons all purpose flour
- 2 teaspoons lemon zest
- 1/2 teaspoon fine sea salt
- 3 to 4 tablespoons cold water
Ingredients for filling
- 2 cups rhubarb (stalks only) cut into 1/2 inch pieces and hulled and sliced strawberries combined (50/50)
- 1 tablespoon cornstarch
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 tablespoon heavy cream
- Coarse sugar
To make dough cube the butter. In a small bowl combine sea salt and water. Place both the butter and salt water in the freezer for 10 minutes. In a food processor add the flour and lemon zest. Pulse twice. Add the cold butter and pulse 3 to 4 times to incorporate pieces of butter into the flour. Slowly add some water until the dough is a crumb like texture. You may not need all of the water. Place dough onto plastic wrap and fold wrap over to close and push dough together to combine. Flatten into a disk covered with the plastic wrap and let sit in the refrigerator for at least one hour. Meanwhile, make the filling by combining all ingredients in a bowl. Preheat over to 375 degrees F. Take a piece of parchment paper and place the dough in the center cover with the plastic sheet and use a rolling pin to roll out and fold turn parchment sheet 90 degrees and repeat another 3 times. Roll out the dough on the parchment on the bottom again with plastic wrap over the top of the dough into a round approximately 1/8 inch thick. Spoon the filling in the center of the round leaving a 1 inch border all around. Fold the edges over the filling partially covering around the border. Place parchment with pie carefully onto a baking sheet and place in the refrigerator to chill for 15 minutes. In a small bowl whisk together the egg and cream to make the wash. Remove from the refrigerator and brush the egg wash on the edges of the pie. Sprinkle with coarse sugar and place into oven. Bake for 40 to 45 minutes until the crust is brown and the fruit is bubbling. Remove from oven and let cool 10 minutes. Slide carefully onto a serving platter. Serve warm or at room temperature.
Sometimes, it’s the simple things that bring the greatest pleasure. That’s what this carrot soup recipe is all about. A few ingredients allowing the star ingredient to shine in flavor. This carrot soup tastes slightly sweet and fruity from the carrots while the potatoes add some creaminess to the soup. The color is bright and vibrant. Garnish with some fresh snow pea pods and you have a soup that screams springtime!
From by the bay, wishing you simple and delicious food memories!
Simple Carrot Soup
2 pounds carrots, peeled and chopped
2 potatoes, peeled and diced
4 cups chicken stock
4 tablespoons unsalted butter
2 teaspoons fine sea salt
1 teaspoon fresh ground black pepper
Optional garnish, blanched snow pea pods
Add all the ingredients into a stock pot. Bring to a boil and then lower to a simmer. Cook until the carrots and potatoes are soft. Bring to room temperature and puree in a food processor. Adjust seasoning to taste. Serve warm or at room temperature.
I’m sure most people will say who needs another chocolate chip cookie recipe, but when the source of that recipe is Dorie Greenspan, the ultimate baker of cookies, well one most stop , bake, taste and enjoy. This recipe is a slightly more adult version of the classic cookie adding spices you might not think of adding to the cookie- ground coriander and nutmeg. Before dismissing this, please reconsider…. these spices enhance the flavor, but the flavor is indeed subtle and delicious. I like the idea of adding some spice to chocolate chip cookies and plan to experiment myself with cinnamon and chinese-five spice powder. These cookies have a nice chewy texture, more so than a classic chocolate chip. This is definitely a great alternative and also seems to appeal to those who may not normally like a chocolate chip cookie. I highly recommend Dorie’s cookbook, “Dorie’s Cookies” published in 2016. It’s a great cookie bible from one of the greatest baker of our time. I use this book over and over again. I especially enjoy how Dorie suggests variations and changes to her recipes to try for fun. If you can’t have fun baking and eating cookies, well when can you have fun?
From by the bay, wishing you fun chocolate chip cookie food memories!
Best New Chocolate Chip Cookie Recipe
By Dorie Greenspan from Dorie’s Cookies 2016
Makes about 50 cookies
- 1 3/4 cups (238 grams) all-purpose flour
- 2/3 cup (91 grams) whole wheat flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground coriander
- 2 sticks (8 ounces; 226 grams) unsalted butter, cut into chunks, at room temperature
- 1 cup (200 grams) sugar
- 3/4 cup (150 grams) packed light brown sugar
- 1 1/4 teaspoons fine sea salt
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 10 ounces (283 grams) semisweet or bittersweet chocolate, coarsely chopped (or 1 2/3 cups chocolate chips)
- Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
- Whisk together the flour, salt, and baking soda.
- Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes inches Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.
- Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
- Bake the cookies- one sheet at a time and rotating the sheet at the midway point- for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that’s just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.Repeat with the remainder of the dough, cooling the baking sheets between batches.
- Repeat with the remaining dough, being certain to use cool baking sheets.
It’s almost Valentine’s Day and I’m sure you have seem every chocolate recipe imaginable! But what do you do if your favorite loved one doesn’t like chocolate! I say go bananas with this double dose of banana cookery from two of my favorite chefs! I decided to double my banana game for dessert one evening by making Dominique Ansel’s banana bread. This is the perfect recipe! It is rich, delicious, moist and easy. Seriously this recipe is perfection. The bread stays moist for days if wrapped well. Next up is the banana jam, just imagine a caramel and a banana joined together and that is what this jam is ! It’s great on toast, biscuits and yes this banana bread. If you want to kick the whole thing up an notch serve a slice of banana bread topped with a scoop of vanilla or caramel ice cream and then drizzle the top with banana jam! It’s heaven! Each recipe stands perfectly on its own but in honor of Valentine’s Day it’s about the union . This is a union you will want to experience.
From by the bay wishing you, top banana food memories!
Dominique Ansel’s Banana Bread
As featured on Tasting Table courtesy of Dominique Ansel
Preparation Time 1 hour and 30 minutes
- 2 cups sugar
- 2 cups flour
- ¾ teaspoon baking soda
- ¾ teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 eggs
- 4 overripe bananas, mashed
- 14 tablespoons unsalted butter, melted, plus more for greasing pan
Preheat the oven to 350°. Grease a 10″ x 5″ x 3 ½” loaf pan and set aside. In a large bowl, combine the sugar, flour, baking soda, nutmeg, salt and baking powder. In a separate bowl, beat the eggs and combine with the mashed bananas. Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated. Pour the batter into prepared pan and bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Allow to cool for 20 minutes before slicing.
Biscuit Love Banana Jam
Yields 4 cups Preparation Time 40 minutes
As featured on the Food Network Courtesy of Karl Worley of Biscuit Love Nashville
Mix the sugar and 1/4 cup water in a heavy-bottomed large saucepan. Heat the sugar mixture on high heat until the mixture caramelizes; the water will need to evaporate before the sugar will caramelize. Once the caramel reaches a deep brown color, turn the heat to low and carefully add the bananas. Stir with a wooden or heat-resistant spoon until the bananas begin to break down, 10 to 15 minutes. Add the salt and remove from the heat. Stir in the lime juice and vanilla.
Serve with warm biscuits. The jam will keep in the refrigerator for up to 1 month.
My pick for the top Super Bowl Sunday recipes are chicken wings and guacamole. These two recipes are easy to prepare and delicious to eat through out the game! I This recipe for zesty chicken wings requires no FRYING, yet is a touchdown on the big flavor. Every Super Bowl party needs guacamole, even if you are a party of one. This guacamole can be made in minutes. These party favorites are WINNERS – score and touchdown!
From by the bay wishing you winning Super Bowl food memories!
This scone is like taking a bite of Christmas, eggnog and bourbon soaked cranberries…. the perfect start to Christmas morning or perhaps your perfect morning for these scones are New Year’s weekend , when you still have the last of the eggnog left and you are wondering how to use it. I do think this recipe is worthy buying some eggnog for your holiday but if you don’t have any eggnog, please feel free to replace the 1 cup of eggnog with 1 cup of heavy cream.
From by the bay, wishing you sweet eggnog food memories!
Cranberry Eggnog Scones
Makes approximately 8 sconces
- 1/4 cup bourbon or rum or apple juice depending on preference ( I use Bourbon)
- 3/4 cup dried cranberries
- 2 3/4 cups all purpose flour
- 6 tablespoons sugar
- 1 1/2 tablspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 cup ( 1 stick) unsalted butter, chilled and diced
- 2 large eggs
- 1 cup chilled eggnog, plus more for brushing
- Demerara or raw sugar (for sprinkling)
In a small sauce pan add bourbon and dried cranberries. Bring to a simmer and stir a few times. Turn off heat and set aside for 15 minutes. There liquid should be soaked up by the cranberries , if not strain any remaining liquid and set the cranberries aside. Preheat oven to 400 degrees F. Sift flour and baking powder into a large mixing bowl. Add sugar and salt and whisk together. Add butter and blend with fingertips until mixture resembles a coarse meal. Mix in cranberries. Whisk eggnog and eggs in a small bowl and add to the flour mixture. Stir until just combined do not overwork. Transfer dough to a lightly floured work surface and pat to 1 inch round. Cut out rounds using 3 inch cookie cutter. Gather dough to cut additional rounds. Transfer scones to a parchment lined baking sheet. Brush dough with eggnog and sprinkle with demerara sugar. Bake scones for 10 minutes. Reduce oven temperature to 350 degrees F and continue baking until golden brown approximately 15 to 20 minutes. Cool slightly and serve warm or at room temperature. Scones are best eaten same day.
Well, with Christmas fast approaching, perhaps you are looking for that perfect Christmas cookie for your platter or maybe you are looking for something new to add to try for the holiday. Well, search no more this is soon to be your favorite cookie. Consider a cookie that combines the taste of shortbread, candy canes and chocolate……….what????
Yes, your Christmas dreams should have visions of peppermint shortbread dancing in your head! If you don’t care for chocolate and yes there are some who don’t , this cookie is delicious without chocolate too. I only dip half of my cookies and both versions are eaten quickly!
From by the bay, wishing you sweet peppermint shortbread food memories!
Adapted from Ina Garten Shortbread recipe 2008 as published for the Food Network
- 3/4 pound unsalted butter , at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all purpose flour, plus extra for dusting
- 1/4 teaspoon salt
- 3/4 cup red and green peppermint candy crunch ( crushed into small pieces)
- 6 to 7 ounces good quality dark chocolate
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Add the candy crunch and mix through. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 2″ round cutter. Place the cookies on an ungreased baking sheet. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/3 to 1/2 of each cookie with just enough chocolate to coat it. Place on a rack so chocolate can set. Place in an airtight container until ready to serve.
Add this delicious recipe to your holiday line up! This recipe for Pear Cranberry Bread Pudding is quick to assemble making for a perfect ending to a holiday meal serve warm with vanilla ice cream or fresh whipped cream, an excellent addition to your holiday buffet along side a baked ham or use in place of french toast for breakfast or brunch with powdered sugar on top and a little warm maple syrup served on the side along with sausage or bacon! The cranberries give it a festive note. This bread pudding uses brioche bread that is toasted , it can be fresh or stale bread. No need to wait hours or overnight for soaking the bread pudding in the milk and eggs, just 5 to 10 minutes, so it can be assembled last minute. Try and enjoy this holiday season!
From by the bay wishing you yummy bread pudding food memories!
Pear Cranberry Bread Pudding
- 1 pound broiche, cut into 1 inch cubes, with crust ( 1 loaf of broiche from 14 to 16 ounces )
- 5 tablespoons butter
- 3 large pears ( such as Bosc) peeled, cored and cut into 1/2 inch cubes
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup brandy such as Calvados
- 1/2 cup dried cranberries
- 4 large eggs beaten
- 3 cups milk
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Spread the bread cubes evenly on a large rimmed baking sheet and toast in the oven until golden and dry, approximately 15 minutes. In the meantime, melt 2 tablespoons of butter in a medium saute pan, then add the pears and 1/4 cup sugar. Continue to cook over moderate heat, stirring occasionally until the pears become soft and caramelized, approximately 15 minutes. Stir in cinnamon. Remove from heat, then add the brandy and cranberries. Stir well. The mixture should be syrupy and thick, if not place back on a low heat until it’s syrupy. Set aside. In a large bowl beat together the milk, eggs, 3/4 cup of sugar and vanilla extract. Melt the remaining 3 tablespoons of butter. Brush a 8″ by 11″ baking dish with about 1/3 of the melted butter. Add the bread cubes and then the custard mixture, stir well coating the bread cubes. Next add the pear and cranberry mixture to the bread and custard, mix again well. Let stand for 5 to 10 minutes so the bread will soak some of the custard. Place in the oven and bake for approximately 50 minutes until golden brown and the custard is set. Remove from oven and let cool slightly. To serve sprinkle with confectioner’s sugar and then serve with whipped cream or ice cream if serving for dessert.
Note: If not serving immediately, cover with foil to keep warm . Serve within the hour.