All photos © Dina Avila
Happy Sunday, all! A wee bit busy today, so photos for now, and recipe to follow tomorrow.
All images © Dina Avila 2013
One of the (not always) fun things about the building we live in is that there’s a table near the mailboxes where folks leave stuff they don’t want anymore. Not really an offering to their neighbors, but more of a “I don’t feel like schlepping this stuff to the Goodwill 3 blocks away”. Sometimes it’s great. Most of the time is crap that someone will undoubtably take. I recently spied a copy of The Newlywed Cookbook by Sarah Copeland and quickly swooped it up. Not to be confused with The Newlywed’s Kitchen by Lorna Yee. Because that is exactly what I did when I picked it up. I’m not sure how Sarah’s book compares with Lorna’s, but finding it for free was a score. The pages are peppered with personal stories and simplish meals for two. As I was flipping the pages later that evening, two recipes jumped out at me. I’ve been craving beef stew lately, despite the warm weather we were having, and thought her pot roast would be a great alternative and a way to welcome back fall. Read: Cold and wet outside. It’s a time-consuming recipe but worth it. The key with the roast is to let it come to room temperature before seasoning it. Then letting it rest for another half hour before cooking. Genius.
Oh, and the other recipe that caught my eye is a chocolate tart with smoked sea salt. Nuf said :)
PS I’m back on Instagram, after a long absence, and have been posting my adventures in the kitchen and elsewhere. Some of those photos may end up on LS, but…if you’re curious and would like to follow me: http://instagram.com/dinaravila :)
Adapted from The Newlywed Cookbook by Sarah Copeland
1 – 3 lb chuck roast
Sea salt and freshly ground black pepper
3 tablespoons olive oil
3-4 shallots, peeled and halved or quartered depending on size
Splash of apple cider vinegar
3-4 cups of water
One bunch parsley stems
2 bay leaves
1 bunch of carrots, cut into chunks
1 fennel bulb, trimmed, sliced and cut into chunks
About 15 small red potatoes, halve or quarter the larger ones
Pinch of crushed celery seeds
Unwrap the meat and leave it on the counter for about an hour to come to room temp.
Season the meat with generous amounts of salt and pepper on all sides and let rest for another 30 minutes.
Warm your oven to 325.
Warm the oil in your largest Dutch oven or other oven proof pot over medium-high heat.
Brown meat on all sides until a dark brown crust forms. About 15 minutes.
Add the onions and brown.
Add the apple cider vinegar and use a spatula to scrap the brown bits off the bottom of the pot.
Turn off the heat and add the water until it comes half way up the meat.
Using kitchen twine, tie the parsley stems and bay leaves together. Tuck in to the side of the pot.
Cover the pot and place in the oven for an hour.
After an hour stir in the carrots, fennel and potatoes and dust the veggies with the crushed celery seeds.
Cover and cook for another hour and a half.
Remove the pot from the oven and place meat on a cutting board to rest for 10 minutes before slicing and serving.
Pour the gravy into a bowl and serve alongside the basil mint sauce with the meat and veggies.
Basil Mint Sauce:
Half a bunch of basil, finely chopped
Half a bunch of mint, finely chopped
About a cup of olive oil
2 tablespoons white wine vinegar
Juice from half a lemon
Pinch of sugar
Pinch of salt
Place all of the ingredients in a mason jar. Tighten the lid and give a it a good shake.
For the crust:
1/2 cup, 1 stick, butter, melted
3 tablespoons sugar
1/2 teaspoon vanilla extract
Pinch of sea salt
1 cup all-purpose flour
For the Filling:
1/2 cup heavy cream
1/2 cup whole milk
2 tablespoons sugar
Pinch of sea salt
7 oz chopped bittersweet chocolate.
1 egg, beaten
Smoked Sea Salt
Warm your oven to 350
Whisk together the butter, sugar, vanilla and salt in a medium bowl.
Add the flour and stir until well combined.
Butter a 9″ springform pan, or tart pan if you’ve got one, and line the bottom with parchment paper.
Press the dough evenly into the pan ensuring the crust comes up the side at least an inch.
Using a fork, prick the crust all over and chill in the fridge for about 30 minutes.
Place the chilled crust in the oven and bake for about 25 minutes.
For the filling:
Bring the cream, milk, sugar and salt to a simmer over low heat.
Remove from heat and add chocolate. Do not stir. Let sit for about 2 minutes.
Whisk the chocolate until it’s melted and creamy. Whisk in the beaten egg.
Pour the chocolate into the hot crust and bake at 300 for about 15 minutes until the chocolate is set.
Let the tart cool on a rack completely. Just before the tart is cooled dust with the sea salt.
Serve the tart with creme fraiche.
All images © Dina Avila
Well this was interesting. Did you know phyllo dough and puff pastry are not the same thing? Similar, of course, but not necessarily to be used interchangeably as I learned this morning. It was one of those early mornings of chopping onions with weeping eyes wondering why I got started before having enough tea. These crazy warm summery spring days we’re having in Portland means the light changes so quickly – beautiful soft light turns into harsh sun in a flash in my kitchen – which means I need to crawl out of bed fairly early if I want to shoot for the blog. So here we are, after a mildly shaky morning with a paring knife wondering what the heck Saveur is talking about, with these, shall we call them ‘rustic’?, savory tarts.
Oh, but they’re good. As we know, rustic is my style, right? So let’s call the whole thing intentional. Julia Child always said to never apologize for your mistakes in the kitchen. So here you go. I made them this way :)
Adapted from Saveur
I used a fig spread that I received as a gift for Christmas (thank you Heather & Brett).
Feel free to substitute the figs for 1/4 cup chopped kalamata olives.
2 tablespoons olive oil
1 medium yellow onion, diced
1 medium fennel bulb cored and thinly sliced
3 cloves garlic, finely chopped
1 bunch kale, chopped in to bite-sized pieces
1/3 cup sheep’s milk feta, crumbled, plus more for topping
1/4 cup picked figs
3 tablespoons chopped parsley
Freshly ground black pepper
1 170z box phyllo dough, thawed
3 tablespoons butter, melted
Coarse sea salt
Warm oil in a large pan over medium heat.
Add onion and cook until softened and beginning to brown. About 5 minutes.
Stir in fennel and garlic and cook for about another 5 minutes.
Lower heat to medium low and stir in chopped kale.
Add a splash of water, cover and let cook for another 5 minutes.
Remove the pan from heat and fold in feta and parsley.
Season with a few grinds of fresh black pepper.
Warm oven to 375.
Line two baking sheets with parchment paper and set aside.
Lightly flour a large work surface and lay thawed phyllo dough down.
Divide the phyllo in half, laying the two halves side by side.
With a paring knife, cut about 9 squares out of each half of phyllo.
Take each square and slice an L shaped slit that’s about an inch long onto each corner.
Fold the corners toward each other so they overlap – Trust me, it’s hard to explain which is why I had so much trouble this morning. Fold them in a way that makes sense to you, but you basically want to create a pocket for the filling to rest in.
Using a large spatula, place six of the tarts onto each baking sheet.
Spoon about 1-2 tablespoons of the pickled figs into the center of the tarts.
Spoon about 1-2 tablespoons of the kale mixture on top of the figs.
Crumble a bit of feta on to each tart.
Place the pans in the oven on two racks and bake for about 30 minutes rotating the pans halfway through.
Serve warm with a bit more crumbled feta and a dusting of coarse sea salt.
All images © Dina Avila 2013
Just a quick couple of recipes for you today taking advantage of the abundance of spring veggies we have in the markets this season. The risotto, although time-consuming, will knock your socks off. Feel free to make it with traditional arborio rice. Especially if you want a dish that’s lighter for warmer weather. I was more in the mood for a healthy, stick to your gut kind of a dish and this risotto surely delivers. We were full after half a bowl. One thing I forgot to pick up for this dish was creme fraiche. If you plan on making this recipe then I suggest picking some up and adding either a couple of spoonfuls at the end of cooking, or a dollop with each bowl. Save some for the souffles, too, as I think it would be an excellent addition to the dessert….and a great way to mask the fact that the souffles have sunken :)
2 cups shelled fresh fava beans
8-10 cups chicken broth (preferably homemade)
2 tablespoons butter, divided
1/4 pound crimini mushrooms, halved or quartered depending on size
2 tablespoons olive oil
2 large leeks, white and pale green parts, halved, rinsed well and sliced
1 fennel bulb, cored and sliced
4 garlic cloves, finely chopped
2 cups farro, rinsed and soaked in cool water for a minimum of 30 minutes
1 cup dry white wine
2 large handfuls arugula, torn
1 1/2 cups grated pecorino romano, plus more for shaving
1/4 chopped chives, plus more for serving
Salt and freshly ground pepper to taste
Bring a large saucepan of salted water to a boil and add shelled fava beans.
Let cook for 1-2 minutes, drain and place beans in an ice bath until cool.
Place cooled beans in a small bowl and set aside.
Pour chicken broth into a saucepan and bring to a simmer.
Reduce heat to low and cover to keep warm.
Melt 1 tablespoon of your butter in a large dutch oven or other heavy pot.
Add mushrooms a cook, stirring often, for about 5 minutes until tender.
Spoon cooked mushrooms into the bowl with the fava beans.
Warm oil and remaining tablespoon of butter in same pot and add leeks, fennel and garlic.
Stir frequently for about 4 minutes until the veggies soften.
Add the drained farro and stir to coat for about 2 minutes.
Add the wine and cook, stirring occasionally, until evaporated. About 4 minutes.
Add 1 cup of the broth and cook stirring frequently until the broth is almost absorbed.
Add remaining broth, one cup at a time allowing the broth to be absorbed before adding more.
Cook in this manner for about 50 minutes, until all broth is absorbed and the farro is tender yet chewy.
Add more or less broth as needed.
Stir in arugula, pecorino, chives, favas and mushrooms and let cook, stirring, until arugula is wilted and the cheese is melted. About 2 minutes.
Spoon risotto into warmed bowls, sprinkle with chopped chives and shavings of pecorino.
2 tablespoons cold butter, cubed
1 cup sugar
4 tablespoons whole wheat flour
Zest and juice from one lemon
1 1/2 cups hemp milk
3 eggs, separated
Pinch of sea salt
Warm your oven to 350
In a large bowl bring the sugar and flour and salt together and with the butter and press with your fingers until crumbly.
Stir in the lemon juice and zest.
In a separate bowl, beat the egg yolks.
Stir the milk into the yolks and fold into the flour mixture.
In a smaller bowl, beat the egg whites until stiff peaks form. Fold into the batter.
Ladle the batter into ramekins or jam jars.
Add hot water to a pan about 1-2 inches deep.
Place jars and ramekins into the pan and place in the warmed oven.
Cook for about 45 minutes, rotating the pan halfway through cooking, until the tops of the souffles are golden brown.
Posted in Breakfast, Dessert, food, food photography, Natural Foods, recipes, tagged Bread Pudding, breakfast, food, Good to the Grain, Kim Boyce, Orange, Rye Bread Pudding on March 10, 2013 | 4 Comments »
Boy, did this daylight savings throw me off. A touch of insomnia and, I’m embarrassed to admit, an oven left on all night led to a restless (and very warm) sleep and more than a little sleep-in. I won’t tell you what time we woke up this morning, but suffice to say, I feel rested as a result. I wish we could put this daylight savings thing to a vote because I am sure most of the country would want to turn it off for good. On the plus side, a late morning blog shoot brings you this incredible bread pudding.
After scouring the internet for a bread pudding recipe that didn’t involve seemingly pounds of sugar, I turned to one of my favorite cookbooks, Good to the Grain, by Kim Boyce. I’m not sure why I didn’t turn to her book first. I mean, as we know, I always do. Alas, lesson learned and I present you with a bread pudding that Adam and I nibbled on in the wee hours of the night last night. Technically midnight…but for all intents and purposes 1AM. Way past my bedtime….but it was worth it :)
Inspired by Good to the Grain by Kim Boyce
I forgot to pick up whole milk, which the recipe calls for, so I used a
rice/quinoa milk I had on hand. It worked great, but
I’ve listed the whole milk as I think it would have lended a richer custard.
One loaf day-old rye bread, cubed into one pieces
3 cups whole milk
1/4 cups buttermilk or heavy cream
Zest and juice from two oranges
3/4 cup sugar
1 teaspoon nutmeg
3/4 teaspoon sea salt
1/4 dried cherries
2 tablespoons cold Irish butter, cubed
Spread the bread cubes on a baking sheet and place in oven.
Turn oven to 350 and let the cubes gently toast until mostly toasted. About 12 minutes. Remove from oven and let cool completely.
In a large bowl, whisk the eggs, milk and buttermilk until well combined. Strain into a large bowl.
Stir the orange juice and zest, sugar, nutmeg, sea salt, cherries and 1 tablespoon of the butter into the custard.
Stir the cooled bread into the custard and let soak for about 10 minutes.
Butter a dutch oven or a 10 inch baking dish that’s fairly deep and pour the bread and custard into it.
Dot the second tablespoon of cold butter on top of the pudding.
Place the dutch oven into the oven and bake at 350 for an hour and a half.
Check on it at an hour and if it looks like the bread is starting to burn a little, place a sheet of foil on top of it for the final half hour.
Serve warm or at room temperature.