Category Archives: desserts

Whiskey and Rye Chocolate Chip Cookie

It’s Fall and time to get back into the kitchen to bake. I can’t think of a better cookie than this bumped up version of a chocolate chip cookie. This is by far my favorite recipe. It’s crispy, sweet and salty. Chocolate is in every bite thanks to using different sizes of chocolate bits in the cookie. You will want to make this recipe over and over again.

Enjoy!

From by the bay wishing you sweet chocolate food memories!

Maryann

Whiskey and Rye Chocolate Chip Cookies

Recipe by San Francisco Cooking School

Ingredients

1½ cups chocolate wafers (discs, pistoles, fèves; preferably 72% cacao), divided
2 cups all-purpose flour
½ cup rye flour
½ teaspoon baking soda
1½ teaspoons kosher salt
¾ cup (1½ sticks) plus 1 tablespoon unsalted butter, room temperature
¾ cup dark brown sugar
¾ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract or vanilla paste
1 teaspoon bourbon
1 vanilla bean, split lengthwise
1 teaspoon flaky sea salt

Ingredient Info

Find chocolate wafers (do not use chocolate wafer cookies) at specialty food stores, some grocery stores, and online.

Preparation

Pulse ¾ cup chocolate wafers in a food processor until pea-sized pieces form. Whisk all-purpose flour, rye flour, baking soda, and kosher salt in a medium bowl.
Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and fluffy, 3–4 minutes. Add egg, vanilla, and bourbon and beat until fully incorporated, about 1 minute. Reduce speed to low and slowly add dry ingredients, mixing just to blend. Fold in chopped chocolate and remaining chocolate wafers.
Portion dough into 16 balls (about ¼ cup each) and transfer to a rimmed sheet sheet as you go. Wrap tightly with plastic wrap and chill at least 3 hours or up to 1 day.
Position rack in middle of oven and preheat to 350°. Scrape vanilla seeds into sea salt in a small bowl and mix to combine (save pod for another use).
Divide dough balls between 2 parchment-lined baking sheets, spacing 3″ apart. Flatten each ball to about ¾” thick and sprinkle with vanilla salt. Bake cookies, rotating sheets halfway through, until golden brown around the edges, 14–18 minutes (cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks and let cool completely.
Do Ahead: Cookies can be made 1 day ahead. Store airtight at room temperature.

Stone Fruit Crostata

Some of my favorite food memories are from my grandparents farm and enjoying all the seasonal joys of the produce. Peach and plum season is on exception. Celebrate the winding down of the summer and the height of the stone fruit and peach season with this delicious crostata recipe. The crust is light, buttery and crisp. The coarse sugar adds a sweet crunch to the crust. The fruit sweet and bursting with flavor. It’s definitely one of the favorite desserts by the bay. You’ll love it!

From by the bay wishing you sweet and crispy crust food memories!

Maryann

Stone Fruit Crostata

Serves 4

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

1 1/2 cups stone fruit such as peaches or plums , pitted and sliced
2 teaspoons cornstarch
2 teaspoons sugar
1 teaspoon lemon juice

To assemble

1 egg
1 tablespoon heavy cream
Coarse sugar

Directions

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.

Memorial Day Weekend Cookout Recipes

Kick off your summer cookout weekend with some of these favorite recipes!

From by the bay , wishing you delicious cookout food memories and a Happy Memorial Day!

Maryann

Short Rib Burger with Rosemary Onion Jam

Serves 6

Ingredients

2 pounds ground short rib

6 sesame seed buns

6 slices smoked cheddar cheese

6 tablespoons onion jam

12 slices pancetta cooked, crisp

4 ounces baby arugula leaves

Directions

Cook burgers , as preferred. Cut rolls through middle and toast. Add the cheddar cheese to top of burger and melt. To assemble place some arugula to the toasted bottom of the bun. Place burger with cheese on top of the arugula. Top with the onion jam and then the cooked pancetta. Finish with the toasted top of the bun and enjoy!

Jalapeno Kale Coleslaw

Serves 6

Ingredients for salad

1 head of green cabbage , finely shredded

1 cup of kale, remove ribs and finely shredded

1/2 cup red onion finely sliced

Ingredients for dressing

1/2 cup olive oil

juice of 4 limes

1 teaspoon fine sea salt

1/2 teaspoon freshly ground pepper

1 small jalapeno seeded and chopped

Directions

To make dressing combine all the ingredients in a food processor and first pulse and then mix until emulsified. Pour dressing over salad and mix well. Serve cold or at room temperature.

Deli Style Macaroni Salad

Serves 6

1 pound cooked elbow macaroni

1/2 cup white vinegar

1/2 cup granulated sugar

3/4 cup Mexican sour cream

1/2 cup mayonnaise

4 tablespoons whole milk

3 celery ribs, chopped finely

1/2 onion ,chopped finely

1 teaspoon fine sea salt

1/2 teaspoon sweet paprika

1/2 teaspoon freshly ground black pepper

Directions

In a medium saucepan add the vinegar and sugar and bring to a bowl, dissolving the sugar. In a large bowl add macaroni and pour the sugar/vinegar mixture over and stir. Place in the refrigerator to cool for an hour. Remove bowl from refrigerator and add the remaining ingredients. Combine well. Cover and refrigerate until ready for use.

Homemade Beer Mustard

Ingredients

1 1/2 ounces yellow mustard seeds

1 1/2 ounces black mustard seeds

4 ounces beer or lager ( such as Shiner Bock)

1/2 cup apple cider vinegar

1 tablespoon dried yellow mustard

2 teaspoons fine sea salt

1/4 teaspoon red chili flakes

2 tablespoons honey

1/4 cup chopped white onion

Directions

Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer. Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches). Spoon the mustard into clean jars; tap gently to remove all the air bubbles. Store in refrigerator up to 1 month.

Pickled Cucumbers with Dill and Lemon

Makes 1 quart

Ingredients

1 pound kirby cucumbers
1 shallot
3 cloves garlic
3 springs dill
1/2 cup white wine vinegar
1/2 cup water
1/2 cup lemon juice
1 teaspoon sugar
3 teaspoons fine sea salt
1 teaspoon whole black peppercorns

Directions

Have ready a 1 quart size glass container such as a mason jar. Trim the ends off of the kirby cucumbers and slice in 1/4 inch rounds. Peel and thinly slice the shallot. Peel and crush the garlic cloves. Take the glass jar and layer the cucumbers, then shallots , garlic and dill. Repeat until you have layered all your ingredients. Add the remaining ingredients into a saucepan and bring to simmer. Remove from heat and pour over the cucumbers. Let cool to room temperature. Seal tightly and place in the refrigerator for at least 2 hours before serving. The pickled cucumbers will last about 2 weeks stored in the refrigerator.

Sugar Cookies

From the Food Network, Alton Brown

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Directions
Watch how to make this recipe
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat. Sprinkle with colored sanding sugar and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is. Store in airtight container for up to 1 week.

Recipe courtesy of Alton Brown

Read more at: http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe.html?oc=linkback

Award Winning Party Foods

and the winners are these delicious appetizers that will make your party Oscar worthy!!

From by the bay wishing you Award winning food memories!

Maryann

Caramelized Onion Dip

Ingredients

1 large sweet onion, sliced thinly
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 teaspoon sriracha hot chili sauce
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
2 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup good quality mayonnaise

Directions

In a large skillet, melt the butter. Add the onions and cook over moderate heat, stirring occasionally, until golden, about 25 minutes. Let the onions cool slightly, about 15 minutes.
In a food processor add 1/2 the onions and the remaining ingredients and blend. Stir in the onions and adjust salt and pepper to taste. Keep refrigerated until ready to serve. Serve at room temperature.

Chili Parmesan Crisps

Ingredients

5 ounces shredded parmesan cheese
1 teaspoon red chili flakes
1/2 teaspoon fine sea salt

Directions

Preheat oven to 350 degree F. On a parchment lined baking sheet , take half the shredded parmesan and form a rectangle approximately 8″ by 12″. Sprinkle half the chili flakes and all the salt uniformly over the cheese. Layer the remaining cheese lightly pressing down. Sprinkle the remaining chili flakes over the cheese. Bake in the oven until golden brown, approximately 10 minutes. Cool and break into piece. Store in an air tight container until ready to serve.

Options: substitute 1 teaspoon of red chili flakes with one of the following:

minced rosemary, minced thyme, crushed black pepper or fennel seeds

Marinated Olives with Orange and Cranberries

Ingredients

1/2 pound green pitted olives, such as manzanilla
1 shallot, minced
1/4 fresh orange cut into 1 inch pieces, with rind
1 tablespoon fresh orange juice
2 tablespoons olive oil
1/4 cup dried cranberries
1 teaspoon rosemary leaves
Directions

Bring 1 cup water to boil in small sauce pan. Remove from heat and add cranberries. Let sit 15 minutes and drain and cool in mixing bowl. Add remaining ingredients and mix well. Refrigerate until ready to serve.

Mini Peanut Butter Cups

Makes 12 mini cups

Ingredients

2 tablespoons unsalted butter

6 tablespoons smooth peanut butter

6 tablespoons ground graham crackers

2 tablespoons granulated white sugar

1/2 teaspoon ground cinnamon

4 ounces milk chocolate

1 tablespoon heavy cream

1 tablespoons light corn syrup

Coarse Sea Salt , such as Maldon

Baking Spray

Directions

Take a non stick mini muffin tin and spray with your baking spray or line each cup with a paper liner. In a bowl add the sugar, cinnamon and graham cracker crumbs, mix and set aside. Use a glass bowl to microwave peanut butter and butter in 30 second intervals, stirring between each interval until mixture is smooth. Usually, doing this twice will work. Add this mixture to your graham cracker mixture and stir to combine. Use a teaspoon to place mixture into the bottom of each muffin tin. Place filled muffin tin into the refrigerator to set. Now add the chocolate to the microwave and melt using 30 second intervals to stir the melting chocolate 2-3 times should do it. Once the chocolate is melted add the cream and corn syrup. Stir until smooth. Take the peanut butter filled muffin tin and fill with melted chocolate. Sprinkle coarse sea salt on the top. Place back into the refrigerator and let set for another 30 minutes before serving. You can remove the peanut butter cups from the tin and store in a plastic container in the refrigerator until ready to serve.

Variations: to the ground graham crackers , cinnamon and sugar mixture you can omit the cinnamon and add 1 teaspoon unsweetened cocoa powder to have a chocolate peanut butter bottom, or you can use bittersweet chocolate instead of milk chocolate and omit the light corn syrup to top your peanut butter cups.

Sugar Cookies

From the Food Network, Alton Brown

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Recipe courtesy of Alton BrownS

Whole Wheat Molasses Yogurt Bread

Here is a perfect quick bread, it’s easy to make in addition to being delicious and healthy. I’m always in search of easy weekend breakfasts with ingredients I always have handy in my pantry. I also enjoy it since it’s not too sweet. Serve with salted butter, cream cheese or just plain. It’s delicious with your morning coffee or afternoon tea! You’ll want to keep this recipe handy!

Whole Wheat Molasses Yogurt Bread

Recipe as published in Food 52 Baking – adapted from Mark Bittman’s “How To Cook Everything Vegetarian”

Makes 1 Loaf

Ingredients

2 1/2 cups white whole wheat flour, measured as described above (I also like a mix of white whole wheat and rye, but use whatever you have on hand)
1/2 cup medium- or coarse-grind cornmeal
1 teaspoon kosher salt
1 teaspoon baking soda
1 2/3 cups whole milk yogurt, or 1 1/2 cups whole milk + 2 tablespoons white or apple cider vinegar
1/2 cup molasses
Optional: 1 to 1 1/2 cups cranberries, chopped fruit, or nuts ( used dried figs and toasted walnuts)
Butter, for greasing the pan

Directions

Preheat your oven to 325° F. If you’re using milk, mix it with the vinegar and set it aside. Mix together your dry ingredients in a wide bowl (rather than one with straight sides; this makes it easier to mix). Whisk your yogurt (or vinegary milk) with your molasses. Add the wet ingredients to the dry ingredients in 2 or 3 batches, stirring in round, sweeping motions. Make sure to incorporate the flour at the bottom of the bowl. Mix until just combined. The dough should fizz, subtly, like a science experiment. It will be thick! If you’re adding in fruit, etc: Fold it in when there are still a few small pockets of flour. Slice a pat of butter into either a loaf pan or a 7-inch cast iron skillet. Put it into the oven until the butter melts. Remove, then swirl the butter around to grease the pan. Transfer batter into pan, without mixing it any further. (Be gentle!) Bake for one hour, or until a cake tester comes out clean when inserted. Touch the top of the bread: it should give a little bit, and feel supple, but it should still resist your touch and not feel like there’s goo beneath there. Very important: Let the bread cool before you slice it. Yes, I’m serious.

Cherry Almond Coffee Cake

My grandmother was a wonderful baker. One of my favorite memories of her kitchen would be that she always had fresh baked goods ready for guests. In her day, guests would just stop by for a cup of coffee unannounced. Grandma was always ready to entertain. Today, guests usually announce themselves by phone and text and there is a little time to prepare. I like to also greet my guests with fresh baked goods like my grandmother did. I love this cake because I usually have the ingredients in my pantry and fridge. It reminds me of the lovely cakes I would enjoy when I traveled to Italy. If I don’t have dried cherries, I use dried cranberries, raisins apricots or peaches chopped. If I don’t have pine nuts or almonds I use pecans or walnuts and then just add vanilla extract in place of the almond extract. The recipes is always perfect with coffee!

From by the bay wishing you delicious cake and coffee food memories!

Maryann

Cherry, Almond, Pine Nut Crumb Cake

Adapted from Giada De Laurentiis from Everyday Italian

Ingredients

1/2 cup whole almonds, toasted, plus 1/4 cup sliced almonds, toasted
1/4 cup pine nuts, toasted, plus 1/4 cup
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/4 cups sugar
1 1/2 sticks butter, melted
1/3 cup milk
1/4 teaspoon almond extract
1/2 cup chopped dried cherries or apricots

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.
Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.
In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and cherries. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.

Salted Caramel Chocolate Chip Cookies

I’m obsessed with caramel baking bits. Gone are the days of having to unwrap little caramels out of the plastic and chopping them to bake. I’ve added these little bits to my favorite chocolate chip recipe along with some sea salt and the results are wonderful. If you don’t want caramel in your cookie feel free to replace the caramel with more chocolate chips for a delicious chocolate chip cookie. Either way you will love these cookies. It’s the perfect Valentine to your family all year long!

From by the bay, wishing you salted caramel food memories!

Maryann

Salted Caramel Chocolate Chip Cookies

approximately 2 1/2 dozen cookies

Ingredients

1 1/2 cups all purpose flour, plus two tablespoons
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
8 tablespoons unsalted butter, softened ( 1 stick)
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1/2 cup bittersweet chocolate chips or chopped chocolate
1/2 cup caramel baking bits
coarse sea salt such as Maldon to sprinkle on top of the cookie.

Directions

Preheat over to 375 degrees F. In a large bowl add the butter using an electric mixer with the paddle attachment beat until pale yellow. Scrape down the sides of the bowl. Add both sugars and beat until fluffy and smooth. Scrape down sides of the bowl. Add the egg and vanilla and beat until combined about 15 seconds. In another bowl, sift together the flour, baking soda and salt. Add to the butter mixture slowly and mix at a low speed. Next add the chocolate and caramel bits and combine. Drop in rounded teaspoons of dough onto silpat or parchment lined baking sheets. Sprinkle each cookie with coarse sea salt. Bake for 9 to 10 minutes, until slightly brown on bottom. Remove and cool on wire racks. Store in air tight containers.

Old Fashioned Doughnuts

It took a Nor’easter dropping anywhere from 24 to 36 inches of snow in the New York area to finally make this delicious recipe- my grandmother’s doughnuts. The snowy weekend blizzard was the perfect opportunity to try out a Christmas present – my shiny new deep fryer! The key to having a great doughnut, that is crispy and light, is getting the oil to the right temperature. The fryer makes this easy. You can also use a deep pot filled with oil and use a thermometer. Whichever way you decide to fry , this is the perfect way to show your love to your family and friends by making something this special. I think of making doughnuts a little bit of a cooking event but the results are well worth it. The winter isn’t over so you might want to consider this cooking project when you have to be spending some time indoors. You and your family will be glad you did!

From by the bay wishing you, some wintry doughnut food memories!

Maryann

Old Fashioned Doughnuts

Ingredients

1/4 pound unsalted butter softened, plus 1 tablespoon melted
3 eggs
1/2 cup granulated sugar
3 1/2 cups flour, plus more if needed
1 package dry yeast
2 tablespoons lukewarm water
1/2 cup whole milk
1/2 teaspoon salt
2 teaspoons lemon rind
optional: confectioner’s sugar, vanilla sugar or cinnamon sugar

*oil for deep fryer , per instructions

Directions

In a small bowl add yeast to water and set aside. In the bowl of an electric mixer add 1/4 pound butter, sugar and salt. In a small sauce pan scald milk. Pour scalded milk over the ingredients in the bowl. Mix well and add 1 cup of flour and beat until smooth. Add yeast, eggs and lemon rind. Add flour in three portions combining to make a soft dough. Place on a floured board and knead. Add more flour if too tacky to knead. Shape dough into a ball and place in clean bowl brushed , with melted butter. Brush the top of the dough with melted butter and cover bowl with plastic wrap. Keep in a warm place until doubled in bulk. Punch down and turn our on to a floured board. Pat down until about 1/2 inch thick. Let rest 10 minutes . Use doughnut cutter 1/2 thick and 2 1/2 inch round. Heat oil in a deep fryer to 365 degrees F. Don’t over crowd. Use tongs to turn when bottoms are brown. Watch as this will depend on your fryer. When both sides are brown, remove from oil and drain on paper towels. When cooled sprinkle with confectioner’s sugar. Or while warm roll in vanilla sugar or granulated sugar mixed with cinnamon. Fry the doughnut holes separately. An easy way to sugar the holes , place sugar in a brown paper lunch bag , add the warm doughnut holes , hold bag closed , shake and serve!

My Five Favorite Recipes of 2015!

The of the year is a time for reflection, of course, my mind turns to food! I looked back on my 2015 blog recipes and have selected my favorite recipes of 2015. The main criteria for my selection is the number of times I have made this recipe during the year…….so drum roll please for my top recipe picks for this year. These are recipes you will want to try and use over and over again as well!

From by the bay, thank you for your interest in this blog and wishing you all a very Happy and Healthy 2016! See you next year!

Maryann

Chili Parmesan Crisps

Ingredients

5 ounces shredded parmesan cheese
1 teaspoon red chili flakes
1/2 teaspoon fine sea salt

Directions

Options: substitute 1 teaspoon of red chili flakes with one of the following:

minced rosemary, minced thyme, crushed black pepper or fennel seeds

Mushroom Quinoa Risotto

Serves 4

Ingredients

2 cups quinoa, rinsed

2 tablespoons olive oil

2 tablespoons unsalted butter

1 8-ounce package sliced crimini (baby bella) mushrooms

6 ounces fresh assorted mushrooms, stemmed, sliced

1 1/2 cups thinly sliced leeks, cleaned well

1/4 teaspoon red chili flakes

1 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

3 teaspoons chopped fresh thyme, divided

2 to 3 cups chicken stock

1/2 cup dry white marsala wine

1 piece parmesan rind ( 2″x 3″ x 1/2″ approximately)

Grated Parmesan cheese

Directions

Put the butter and oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the fresh mushrooms, and cook, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Add the leeks and cook until they soften slightly, about 2 minutes.
Add the quinoa, and cook, stirring occasionally, until it’s glossy and coated with butter and oil. Sprinkle with chili flakes, thyme, salt and pepper, and then add the parmesan rind, broth and wine. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry. Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, remove the rind and stir in some grated parmesan cheese, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.

Jalapeno Kale Coleslaw

Serves 6

Ingredients for salad

1 head of green cabbage , finely shredded

1 cup of kale, remove ribs and finely shredded

1/2 cup red onion finely sliced

Ingredients for dressing

1/2 cup olive oil

juice of 4 limes

1 teaspoon fine sea salt

1/2 teaspoon freshly ground pepper

1 small jalapeno seeded and chopped

Directions

To make dressing combine all the ingredients in a food processor and first pulse and then mix until emulsified. Pour dressing over salad and mix well. Serve cold or at room temperature.

Spicy Zucchini Pineapple Salsa

As seen on “The Food Network Kitchen” by Geoffrey Zakarian

Serves 4 to 6

Ingredients

2/3 cup small- diced zucchini

2/3 cup small -diced fresh pineapple

1/4 cup fresh mint leaves torn

1 teaspoon finely chopped shallots

1 teaspoon finely minced jalapeno pepper

2 tablespoons extra virgin olive oil

1 tablespoon chardonnay or white wine vinegar

1/4 teaspoon freshly grated ginger ( optional)

fine sea salt and fresh ground black pepper to taste

Directions

In a large bowl combine all ingredients. Let marinate for at least one hour or refrigerate until ready to serve.

–

Lemon Ice Box Pie
CONTRIBUTED BY DAVID GUAS
TOTAL TIME: 1 HR PLUS 7 HR COOLING AND FREEZING
SERVINGS: MAKES ONE 9-INCH PIE
MAKE-AHEAD
STAFF-FAVORITE
This silken frozen pie is adapted from Clancy’s, one of David Guas’s favorite New Orleans neighborhood restaurants. (Recipe adapted from DamGoodSweet.)

Ingredients

14 whole graham crackers, broken
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Two 14-ounce cans sweetened condensed milk
1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest
8 large egg yolks

Directions
Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

Ginger Spice Cake

The taste and aroma of the holiday season is delivered with this easy and delicious spice cake, perfect to add to any menu during the holiday season! It’s moist from buttermilk and the taste of gingerbread.

From by the bay wishing you ginger filled holiday food memories!

Maryann

Ginger Spice Cake
From Tyler Florence’s Real Kitchen
(Makes one cake; serves 8)

Cake:

2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 egg
1/2 cup molasses
1 cup sugar
1/2 cup unsalted butter, melted
1 cup buttermilk

1 cup whipped cream, for garnish
Confectioners’ sugar, for garnish

Preparation:

Preheat the oven to 350ºF. Coat a 9-inch round cake pan with nonstick cooking spray. Cut a circle of parchment paper to fit the pan bottom and place it inside; then spray the paper. Set aside.

Sift the dry ingredients into a large bowl. In the bowl of an electric mixer, beat the egg, molasses, sugar, and melted butter until thick. Gradually mix in the dry ingredients in 3 batches, alternating with the buttermilk. Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cake’s structure. Mix until the batter is smooth.

Pour the batter into the prepared cake pan and smooth down the top of the batter until even. Bake for 35 to 40 minutes or until a wooden toothpick inserted into the middle of the cake comes out clean.

Allow the cake to cool completely before removing it from the pan, and then slice it in wedges. Dust with confectioners’ sugar and serve with whipped cream.

M	T	W	T	F	S	S
1	2	3	4	5	6	7
8	9	10	11	12	13	14
15	16	17	18	19	20	21
22	23	24	25	26	27	28
29	30

entertaining by the bay

casual cooking and living

Category Archives: desserts

Ingredient Info

Stone Fruit Crostata

Memorial Day Weekend Cookout Recipes

Award Winning Party Foods

Whole Wheat Molasses Yogurt Bread

Cherry Almond Coffee Cake

Old Fashioned Doughnuts

My Five Favorite Recipes of 2015!

Ginger Spice Cake