Posts from the ‘Cooking’ Category

Jan 30

Blood Orange Curd and Buttermilk Scones

2012 © copyright Savory Simple, all rights reserved

My friends and I had a tea party today! Not to be confused with anything political, this was just a good old-fashioned girl gathering with tea, coffee, finger sandwiches and dessert. I brought blood orange curd and buttermilk scones. I also made these cucumber tea sandwiches, which were a hit.

Blood orange curd is no different than lemon curd, if you’ve ever had it. You can make curd with any citrus fruit. It’s a rich, tangy custard that goes well in tarts or spread thick on fresh scones. If you’re feeling especially decadent it’s also heavenly by itself. Blood oranges are typically available in winter months, and sometimes you can find the juice bottled at the grocery store near regular orange juice. The recipe yields 5 cups, which is clearly a lot of curd and more than you’ll need to serve with the scones. You can certainly cut the recipe in half, but I think it makes a great gift! Buy some decorative canning jars and add cute labels. I gave everyone at the party a small jar of blood orange curd. Homemade gifts are always a special touch.

With regards to the scones, I only made a few changes to the original recipe. Most notably, I cut down on the sprinkled sugar since I knew I’d be serving them with sweet curd. If you’re making these scones as a stand-alone recipe, I recommend increasing the sugar to 4 tablespoons.

Jan 22

51 Comments

Super Foods Power Smoothie

This is my daily breakfast. It’s very filling and so healthy. I like this smoothie so much that I used it to kick my morning caffeine habit. I used to look forward to coffee. Now I crave my smoothie.

May I talk about flax seed for a moment? One of the most common nutrition complaints I hear from people is that they don’t get enough fiber in their diet. Indeed, it can be quite difficult to get the recommended 20-35 grams per day, especially if you don’t eat a lot of fruits and veggies. 1 1/2 tablespoons of flax seed has 4 grams of fiber! That’s the same as eating a cup of brussels sprouts. In addition to containing fiber, flax seed has omega-3 essential fatty acids and lignans, which have antioxidant properties. There’s evidence that flax seed may help reduce the risk of cancer, heart disease, stroke and diabetes. Adding flax seeds to a smoothie is a perfect way to incorporate natural, healthy fiber into your diet. I recently discovered roasted flaxand prefer the flavor and texture over standard flax seed. But either will work fine.

This recipe is totally customizable. I like using almond milk and butter because almonds are another super food. But feel free to swap out the almond milk for soy or coconut (coconut milk tastes amazing with the other ingredients and is a healthy fat). Use any nut butter you prefer. You can also add more nut butter for decadence. I know a lot of people are squeamish about green smoothies, but I promise you won’t notice the kale. It’s so good for you and this is any easy way to fill your tummy and add nutrition. I freeze individual servings of banana and kale so I simply drop them into the blender. The kale chops up better when frozen. Read more

Jan 18

45 Comments

Potato Croquettes with Chorizo, Manchego and Pine Nuts

I absolutely love croquettes. When I see them on a restaurant menu I simply must order them. Yet it occurred to me recently that I’ve never made them! This recipe gave me a great excuse to play with my new deep fryer again.

When I put this recipe together, I was focused on creating a perfect balance of flavor in each bite. This took quite a bit of experimentation and several test rounds. I wanted them to be extremely flavorful, with bits of sweetness, spice and crunch. The balance of chorizo, Manchego, pine nuts, and slightly caramelized onions achieved my goal. The chorizo is spicy and meaty, and the toasted pine nuts add just the right amount of crunch. The cheese is gooey and adds a bit of extra savoriness, or umami. The onions add just enough sweetness (if you caramelize them too much they add bitterness). Every bite really is perfect.

You don’t need a deep fryer to make these. You can heat a neutral flavored, high smoke point oil (vegetable, canola, peanut, etc) in a large sauce pot or dutch oven. I recommend using a thermometer to make sure you’re around 360 degrees. If the oil is too hot, the outside will brown before the inside is properly cooked. If the temperature isn’t hot enough the croquettes might absorb oil and become greasy. You can try baking them but I can’t promise you’ll have the same results. The outside won’t be as crunchy.

Lastly, you can substitute regular milk or cream for the evaporated milk. I like using it because it has a subtle tang, almost like yogurt. It adds another dimension of flavor.

Jan 8

61 Comments

Basil Apple Lime Juice

I don’t know about you, but I’m still feeling really stuffed from the holidays. Getting back into my work and exercise routine has been slow moving, to say the least. At times it has been downright painful. Since returning home I’ve been watching my processed sugar and gluten intake to try and detox from all of the heavy food I consumed for 11 days straight. I’ve also dusted off my juicer. A glass of fresh juice can do wonders when I’m feeling rough around the edges.

This basil apple lime juice is very refreshing and full of health benefits. Basil contains antioxidants, can improve digestion and aid in stress relief. Lime juice is a great source of Vitamin C. Apples are believed to have cancer fighting properties. I feel almost like new after enjoying a glass!

Almost.

Dec 29

35 Comments

Butter Poached Lobster with Steel-Cut Oat Risotto

2011 © copyright Savory Simple, all rights reserved

I like to think this recipe is a perfect romantic dinner for New Years Eve. It was inspired by my recent visit to Bryan Voltaggio’s TABLE 21 at Volt Restaurant. The meal consisted of 21 small, intricate plates prepared directly in front of us. Everything was delicious and beautifully presented. I’m not sure my description would do it justice but I did find this wonderful blog entry about the experience, with photos. The menu changes daily so my meal was slightly different, but this will give you an idea about what dinner is like at Table 21. One of the mini entrees we were served was Maine lobster with steel-cut oats, honeycap mushrooms, kombu, and fresh yeast. My recipe doesn’t have nearly that much excitement, but I hope you will enjoy it nonetheless.

Dec 21

53 Comments

Eggnog Pancakes

I’m not usually a big fan of pancakes but wow these are good. The eggnog fits wonderfully in place of buttermilk and adds a richness and depth of flavor you won’t normally find in a standard pancake recipe. They’re light, fluffy, and taste wonderful drizzled with maple syrup and a dusting of powdered sugar. Can you think of anything more perfect for a cozy holiday morning with family?

I am counting the hours until vacation. I can’t wait!

Dec 18

36 Comments

Creamy Chestnut Soup

Christmas has become such a special time for me. We travel to Tucson, AZ every year to visit my husband’s family. Every year I eagerly anticipate the moment we reach the desert landscape, surrounded by cactus and mountains, warmer weather and amazing food. I love experiencing the holidays through the eyes of his nephews. It’s such a fun trip. I’ll be bringing my camera this year and documenting our vacation. We leave Thursday! On to the recipe…

I grew up hearing songs about chestnuts, but had no idea what they tasted like. They’re delicious! As far as I’m concerned, this is the perfect winter soup. It’s silky, rich and inviting. Serve this at your holiday parties and people will rave.

If you’ve never roasted chestnuts before, removing the shell and skin can be a bit of a chore. They come off easiest when the chestnuts are still hot. I like to smash the hot nuts with the side of my knife like a garlic clove. If you have a really good blender such as a Vitamixyou can get away with leaving some of the skin on. It will soften during the cooking process and blend right into your puree. If you’re using a more standard blender, you may want to strain the soup through a chinoisor fine mesh strainer before adding the cream.

Nov 22

62 Comments

Flavored Marshmallows

I think of these as seasonal marshmallows but I’m pretty sure they’ll be wonderful any time of year. But really, what’s better in the cold winter months than hot chocolate with marshmallows? I decided to make three separate flavors to give away in goody bags at Thanksgiving this year. I made pumpkin spiced marshmallows, cardamom marshmallows and cinnamon marshmallows. This recipe is incredibly flexible and you can use just about any spice or extract you want. How about peppermint or nutmeg marshmallows? Have fun with it!

You’ll need a stand mixer and a candy thermometer. A pizza cutter is useful for cutting even marshmallows but you can use a regular knife. I’ve used gelatin sheets but you can easily substitute them with powdered gelatin.

Nov 3

83 Comments

Mushroom Risotto

A few months ago I was perusing Williams-Sonoma and came upon their Wild Porcini Sea Salt. I believe it was at that moment when I came up with the idea of making an “extreme’ mushroom risotto, using as many complementary mushroom ingredients as possible. This risotto came out very well; it tastes earthy and rich. I really like the taste of truffle oil but you may want to cut back slightly if it’s not your thing.

Nov 2

67 Comments

Almond Butter

Since I now regularly make raw almond milk, I decided to invest in bulk almonds to save money. Totally worth it! I can now make milk for pennies on the dollar. It got me wondering what else I could do with them, and I decided to try homemade almond butter. It’s unbelievably easy and incredibly economical.

Oct 11

55 Comments

Raw Almond Milk

I recently watched the documentary ‘Forks Over Knives’ and it was a life changer. The movie provides some stunning scientific evidence supporting the relationship between animal product consumption and disease. I want to live a long healthy life! I’m nowhere close to maintaining an exclusively plant-based diet, but I’m making changes. For example, I’ve never been a big meat eater but I consume quite a bit of dairy. To offset this, I’ve been alternating between milk and non-dairy alternatives.

Out of the wide array of non-dairy milk alternatives available, my favorite is almond milk. It has a mild, smooth flavor and works great in cereal, coffee and smoothies. I have yet to try baking with it but I’ve heard many success stories. I decided to try making my own to see how it compared to store brands such as Almond Breeze.

Oct 9

42 Comments

Apple Chutney

I love making chutneys. They’re simple to make and pair perfectly with chicken or pork for a tasty weeknight meal. Many chutney recipes use raisins; I decided to use dried cherries instead.

Oct 4

63 Comments

Thanksgiving Pie Petit Fours

I remember last Thanksgiving quite clearly. I was eager to impress my family with my new culinary skills and brought both an appetizer (Pear and Blue Cheese Tart) and dessert (Chocolate Kahlua Roulade) to dinner. My uncle was hosting, and Thanksgiving at his house is always a treat. He and my aunt are amazing cooks and they always prepare an impressive array of dishes. Like most people, I usually eat too much at dinner and then struggle to make room for dessert. I believe last year there were three pies, a cheesecake, and two roulades. That’s when I got the idea for Thanksgiving pie petit fours. Individual bites of pie! No need to miss anything.

This recipe requires Petit Four Moldswhich are available at a variety of online stores and gourmet shops. All of the recipes I’ve listed here are for half the original pie. You can also quarter the recipes, depending on how many you plan to serve. If you’re like me, you’ll make extra so that there are plenty of pretty tarts to serve. I eat the ugly ones!

Oct 2

68 Comments

Butternut Squash and Goat Cheese Galette

We had many requirements at culinary school, one of which was to assist 3 recreational cooking classes. I loved doing this and volunteered often. One particular evening I assisted a pastry class where the students were making an assortment of tarts. The chef described a galette as a “rustic tart” and then smirked, stating:

“I love the word ‘rustic’. It means it doesn’t have to be pretty.”

She had a point. When using tart molds, I often spend quite a bit of time making sure the dough is perfectly formed. Patience and practice yields perfection. Galettes are much easier, and their imperfections are what make them beautiful, in my opinion. They’re great for beginners and experts alike.

This tart has a wonderful balance of flavors and is perfect for fall entertaining. The apple enhances the sweetness of the butternut squash and the pecans offer a nice crunch. The shallots and goat cheese are savory and rich. You can get 6-8 appetizer servings, depending on how big you want your slices.

Sep 13

23 Comments

Alcohol-Free Mojito Spritzer

As I mentioned in my hot toddy post, I’m not much of a drinker these days. Maybe I’ve developed a mild allergy to alcohol over the years, because most of time it gives me a headache that ranges from mild to severe. It’s a shame, because I’ve always loved good wine and beer. And, you know, drinking is fun… but in the end I’ve found it’s not worth the pain. I usually stick with cocktails when I do hit the booze because I’ve had the best luck staying headache-free with hard liquor. The mojito is my absolute favorite cocktail, so why should I be limited to enjoying them on rare occasions?

I’ve adapted a healthy recipe from Canyon Ranch, which they refer to as an “Almosjito Limeade.” The recipe contains several juices that I prefer not to keep around, so I’ve swapped them all out for the fresh squeezed variety. I usually have red-seedless grapes on hand and since the original recipe calls for 1/4 cups white grape juice, I juiced grapes into a measuring cup with a garlic press over a fine mesh strainer. Voila, fresh grape juice!

The results are so delicious. I can drink this everyday without the least bit of guilt or pain! And if you want to turn it into a regular mojito, simply add a shot of rum.

Sep 10

34 Comments

Strawberry Mango Yogurt Pops

I’ve been making homemade pops quite a bit recently. I go through phases where I get major sugar cravings in the evening (these phases seem directly related to carb and sugar intake during the day). Homemade popsicles have become my answer! They’re healthy, filling, and they satisfy my sweet tooth. I already keep Greek yogurt and frozen fruit handy to make smoothies. For pops, I typically make the same smoothie I would have for a daytime snack and then freeze the contents into my Tovolo Green Star Ice Pop Molds.

It helps to have a good sturdy blender for this. If your blender can’t puree frozen fruit, use fresh fruit. My pop molds use approximately 2 1/3 cups of smoothie to fill all of the molds. This recipe makes a bit extra in case you’re using a larger mold. Drink the excess, it’s delicious. And experiment with the ingredients! I often use strawberries and mangoes because I love the flavor combination, but you can use any fruits you prefer. Play around with the recipe and make a healthy, homemade pop that’s so much better than anything you’ll buy in the store.

Sep 8

22 Comments

Whole Wheat Apple Orange Muffins

I’ve always been the type of person who thinks ‘what do I feel like cooking or baking this week?’ I brainstorm some ideas and then I’m off to the grocery store to pick up whatever I need. It occurred to me recently that such thinking, while gratifying, isn’t exactly economical. I have an entire pantry and fridge full of supplies. Why not simply search around for ingredients I have on hand and go from there? This is probably what the rest of the universe already does, but sometimes I look past the obvious. Since we’re on a bit of a restricted budget right now, it’s my new plan. And that is how this entry came to be.

I hesitate to call these Whole Wheat Apple Orange Muffins because the orange flavor didn’t come through as much as I expected it to. But it was there. I added 2 tablespoons of fresh orange juice and 1 tablespoon of orange zest. I contemplated adding 1 tsp of pure orange extract but went against my better judgement. Next time I’ll definitely add that and I recommend you do the same if you want an orange flavor that stands up to the apples. All that being said I think the orange ingredients definitely brightened up the recipe with a delicate aftertaste. The final product was ridiculously moist and the brown sugar topping added the perfect crunch.

I’ve adapted this recipe from King Arthur Flour. Aside from the oranges, I also added more apples.

Aug 26

64 Comments

Salads 101: Everything You Need to Know

This summer I’ve become a salad fanatic. Believe it or not, I was terrible at making salads before I went to culinary school. It was my shameful secret. I knew about the different tastes (sweet/salty/bitter/sour) but I didn’t realize that paying attention to such a simple cooking principle would have such a dramatic effect on my final product. I also didn’t realize the importance of adding texture and color or that the trick to making salads truly filling was to add protein and healthy fat.

I’m going to break everything into categories to describe how I make salads. Even the picky eaters in my family enjoy my salads, so I think you will too! Pick and choose from this list, but try to add something from as many categories as possible to create a good balance.

Aug 11

25 Comments

Corn Chowder

When I worked a nine to five job, I was somewhat lazy about visiting farmers markets on the weekend. Baltimore has wonderful markets but you really have to arrive early to get the best produce options. When my husband and I moved closer to Washington DC, I was delighted to discover a small farmers market within walking distance of our apartment. It may not be the largest market in the area, but I can find what I need. And now that I work unusual hours, I love arriving early to the market on Saturday and wandering through the local, seasonal goodies.

If you’re looking for a farmers market in your area, a great resource is Real Time Farms. In addition to providing information on farms and farmers markets, they also link restaurants to specific farms, which I think is pretty cool.

Right now is such a great time to buy corn. Because this is the peak season, it’s cheap and full of flavor. I love adding it to salads or mixing it with quinoa. But in my opinion, chowder is the best way to enjoy corn in the summer. Many recipes use bacon but I think that takes away from the star attraction. This recipe brings out all of the natural sweetness and savoriness of the corn, has richness from the dairy and stock and a lovely earthiness from the fresh herbs.

Aug 2

39 Comments

Roasted Gazpacho

Over Memorial Day weekend last year, my boyfriend proposed to me on top of the Empire State Building. One year later, this past spring, we were married in Cabo San Lucas in a private beach ceremony. It was one of the most amazing experiences of my life.

Posts from the ‘Cooking’ Category

Blood Orange Curd and Buttermilk Scones

Read more

Super Foods Power Smoothie

Basil Apple Lime Juice

Butter Poached Lobster with Steel-Cut Oat Risotto

Eggnog Pancakes

Creamy Chestnut Soup

Flavored Marshmallows

Mushroom Risotto

Almond Butter

Raw Almond Milk

Apple Chutney

Thanksgiving Pie Petit Fours

Butternut Squash and Goat Cheese Galette

Alcohol-Free Mojito Spritzer

Strawberry Mango Yogurt Pops

Whole Wheat Apple Orange Muffins

Salads 101: Everything You Need to Know

Corn Chowder

Roasted Gazpacho

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