2012 © copyright Savory Simple, all rights reserved

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.

COOK TIME: 5 minutes
YIELD: 1 smoothie

Ingredients:

• 1/2 cup unsweetened almond milk
• 1 frozen banana, chopped
• 2 tablespoons almond butter
• 1 1/2 tablespoon flax seed (I prefer roasted flax)
• optional: a handful of kale, preferably frozen

Method:

1. Combine all ingredients in a blender.
2. Mix on low for 30 seconds to chop up the banana and begin incorporating ingredients.
3. Blend on high to puree the smoothie.  Blend until the flax seed are kale are broken down and the mixture is frothy.

2012 © copyright Savory Simple, all rights reserved

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.

COOK TIME:  At least 1 hour
YIELD: 13 croquettes

Ingredients:

• 1 large Idaho Russet Potato
• 2 tablespoons evaporated milk
• 1 egg yolk
•  3 tablespoons flour
• 1/4 teaspoon salt
• 1 large chorizo link
• 1/3 cup yellow onions, small dice
• 1 small or 1/2 large clove garlic, minced
• 1/4 cup pine nuts, toasted
• 1/4 cup Manchego cheese, small dice
• 1/3 cup plain breadcrumbs
• Vegetable oil, for frying

Method:

1. Boil the potato in salted hot water until fork tender, approximately 30 minutes.  Allow them to cool and then mash them or use a potato ricer to create a smooth puree.  You should have approximately 1 cup of mashed potatoes.
2. Add the evaporated milk, egg yolk, flour and salt to the potato.  Combine well and set aside.
3. Remove casing from the chorizo.  In a medium saute pan, render the fat from the sausage on low heat.  After a few minutes turn the heat up to medium and brown the sausage while breaking it apart with a spatula.   Allow the bottom of the pan to brown and then deglaze it periodically with 1-2 tablespoons of water.  When the pan sizzles, use the spatula to scrape up the brown bits and incorporate them with the chorizo; the water will cook away.  Continue to break apart the chorizo so you have very small pieces.  Once the sausage bits are brown and crunchy (15-20 minutes), remove from the pan and allow excess fat to drain on a paper towel.  Measure out 1/2 cup of chorizo and set aside.
4. In the same saute pan, sweat the onions and garlic on medium-low heat.  If there’s no leftover fat from the chorizo, add 1-2 teaspoons of olive oil to the pan to prevent sticking.  Saute for a few minutes and then turn off the heat when the onions and garlic are just starting to brown.  Set aside.
5. Toast the pine nuts in a 350 degree F oven until golden brown, approximately 5 minutes.
6. Heat up the vegetable oil to 360 degrees F in a deep fryer or medium sauce pot.
7. Place breadcrumbs in a bowl.
8. Combine the potato mixture, chorizo, pine nuts and Manchego cheese.   Measure out 2 tablespoons of the mixture and use your hands to form a ball.  Roll it around in the breadcrumbs and set aside.  Repeat with the rest of the mixture.
9. Fry the croquettes until golden brown, approximately 5 minutes.
10. Carefully remove them from the oil with a slotted spoon and allow the excess oil to drain on paper towels for a minute or two.
11. Serve hot or at room temperature.

Disclaimer:  This post is part of a contest sponsored by the Idaho® Potato Commission to celebrate February being Potato Lover’s Month.

2012 © copyright Savory Simple, all rights reserved

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.

COOK TIME: 15 minutes
YIELD: 1 serving (approximately 6 ounces)

Ingredients:

• 2.5 ounces fresh basil, both leaves and stems
• 1/2 lime, peeled (you can leave the peel on if using organic limes)
• 2 sweet apples such as Gala, cored

Method:

1. Wash all of your produce.
2. Quarter the apples so the pieces will fit through in your juicer.
3. Wrap pieces of the basil around the fruit and juice everything into a glass.
4. Serve immediately!

Today we leave Arizona and return to the East Coast.  I had a wonderful time visiting with friends and family, seeing sights and enjoying local cuisine.  We took a few day trips over the past week and one of the most memorable for me was Tubac, a small town close to the Mexican border.

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

Tubac was first established in 1752 and now features a historic state park, residences, and numerous local shops, restaurants and art galleries.   One of the first shops we visited was Tubac Olive Oil.  I was immediately in heaven when I realized every oil and vinegar in the shop could be sampled.  My kind of place!

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

I bought myself some wonderful 18 year aged balsamic and also picked up a really nice gift set to offer for a New Years Giveaway!

This fabulous set includes:

• 18 Year Aged Traditional Balsamic Vinegar
• Arbequina Olive Oil
• Pumpkin Balsamic Vinegar
• Lemon Olive Oil
• Chocolate Raspberry Balsamic Vinegar

I’m offering 5 different ways to enter this contest. You can choose to do one step or all of them, but you have to leave separate comments for each entry in order for them to be counted.

1. Leave a comment telling me your new years resolution.
2. Like Savory Simple on Facebook. In order for the entry to count you must do this as yourself, not as your blog.
3. Subscribe to my blog (there’s a link on the sidebar).
4. Follow @savorysimple on Twitter. Then tweet the entire following statement: I’ve just entered to win an Olive Oil & Balsamic Gift Set from @savorysimple! Enter here: http://wp.me/pEBAb-15a #giveaway
5. Post about the contest on your blog and include a link to this page. If you don’t have a blog, you can post it on your Facebook profile.

Good luck, everyone! The contest ends January 10th at 5pm. I will select a winner via random.org.  This contest is open to US residents only.

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.

COOK TIME: 1 hour
YIELD 2-3 servings

Ingredients:

• 2-3 fresh lobster tails
• 2-3 cups clarified butter
• 1 medium yellow onion, diced finely
• 1 clove garlic, minced
• 1 1/2 cups chicken stock
• 1 1/2 cups veal stock (alternately, you can use just chicken stock)
• 1 cup steel cut oats
• 1/4 cup white wine (I used Chardonnay)
• 1/2 cup fresh grated Parmigiano Reggiano
• 2 tablespoons fresh parsley, chopped

Method:

To Poach the Lobster:

1. In a small saucepan, heat the clarified butter to 160 degrees F.  This will be well below a simmer.  The size and shape of your saucepan will dictate how much butter you will need.  You only need enough to just cover the lobster tails.  Also, you can poach without a thermometer but your results will be more consistent if you monitor the heat.  Any kitchen thermometer will do, but I love to get fancy here and use my infrared thermometer
2. Prep the lobster: using kitchen shears, cut a straight line through the center of the shell along the bottom of the tail.  Try to avoid cutting into the meat too much.  This will keep the tail from curling while it cooks and will also make removing the shell much easier after the cooking is complete.
3. Poach the lobster for approximately 7 minutes, or until the shell is red and the lobster meat is just opaque.   Monitor the temperature regularly and move the pan on and off the heat as needed.  When cooked, the lobster should be soft, not rubbery.
4. Allow the tails to cool briefly and then carefully and slowly separate the meat from the shell.

To Make Steel-Cut Oat Risotto:

1. Heat up your stock to a boil, then turn down the temperature slightly.
2. Cover a pot or sautoir with just enough clarified butter to coat the bottom (1-2 tablespoons).  Sweat the onions and garlic with a pinch of salt for several minutes.
3. Add the oats and turn up the heat.  Stir occasionally and let the oats toast a bit for a few minutes.
4. Once the bottom of the pan starts getting a light glaze, deglaze with the wine, stirring briefly.  After the wine has mostly soaked into the oats, add a ladle of hot stock.
5. I don’t believe in constant stirring.  I’d rather let the bottom of the pan glaze up, so I only stir right after adding the liquid.  After that I give the pan a shake periodically to keep things loose.  On medium heat, add one ladle of stock at a time and let the liquid absorb almost completely before adding more.  Steel-cut oat risotto takes longer to make than regular risotto, approximately 30-35 minutes or until the oats are soft.
6. Begin taste testing the oats for doneness when the stock starts getting low.  The oats should be soft and not overly chewy.  If necessary, turn the heat down to low to allow them to continue cooking while stirring until the reach a good consistency.  Season with salt and a bit of pepper. When the rice is ready, add the Parmigiano Reggiano.
7. Ladle the risotto into serving dishes.  Top each with a lobster tail, garnish with parsley and drizzle with clarified butter.

2011 © copyright Savory Simple, all rights reserved

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!

YIELD: 9-10 6 inch pancakes COOK TIME: 20-30 minutes

Ingredients:

• 2 cups all purpose flour
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1 teaspoon fresh grated nutmeg
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups high quality eggnog such as Organic Valley or Southern Comfort
• 2 large eggs

Method:

1. Whisk all ingredients together in a bowl.  Don’t over-mix the batter; there should be lumps.
2. Heat a griddle pan to medium high.  Lightly grease the pan with butter or vegetable oil.
3. Ladle the batter onto the griddle.  I like using a batter dispenserto keep the pancakes even and round.
4. Flip the pancakes when they begin to bubble on top and the edges have dried a bit.  Cook for an additional minute.
5. Serve warm.

2011 © copyright Savory Simple, all rights reserved

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.

YIELD: Serves 4-6 COOK TIME: 1 hour

Ingredients:

• 1 pound chestnuts
• olive oil
• 1 yellow onion, diced
• 3 stalks celery, diced
• 1 large or 2 small carrots, diced
• 4 cloves garlic, chopped
• 2 sprigs of thyme, leaves removed
• 1/4 cup sherry, plus extra
• 2 cups chicken or vegetable stock, preferably homemade
• 1 cup heavy cream

Method:

1. Using a sharp knife, cut an x into each chestnut, then roast them at 400 degrees F for 20 minutes.
2. Peel the shell and skin away from the meat of the chestnut (this is easier to do when they’re hot).
3. In a dutch oven, sweat the onions, carrots and celery with a bit of salt and a bit of olive oil. Allow the veggies to soften.
4. Add the chestnuts and thyme leaves.
5. When the water is evaporated from the vegetables and a glaze begins to appear on the bottom of the pan, deglaze with 1/4 cup sherry.
6. Add the stock and some pepper. Bring everything to a boil, then reduce the heat to low and cover the pot.
7. Allow the soup to simmer, covered, for 30 minutes.
8. Carefully ladle the soup into a sturdy blender and puree until silky.
9. Return the soup to the pot and stir in the cream on low heat. Season with salt and pepper to taste. Finish with a splash of sherry.
10. Garnish with thyme before serving.

2011 © copyright Savory Simple, all rights reserved

This beautiful kugel was passed along to my mother many years ago and she’s been making it at holiday parties ever since I was a child.  We have a variety of kugels in the family but this is a particular favorite of mine.  It’s sweet, but it’s versatile. It can accompany breakfast or a light lunch, and it works well as a side dish with meat, chicken or fish for dinner.  And it works great as a dessert! You make it very much like an upside down cake, flipping it over after it’s done baking and has cooled for a few minutes. You can make the first part (the topping) one or two days beforehand and leave it covered in the refrigerator. You can make the entire kugel ahead of time and freeze it; defrosting it the day before you use it.  Enjoy!

Ingredients:

Topping:

• 4 ounces (1 stick) unsalted butter
• 1 cup packed dark brown sugar
• 1 large package whole pecans

Filling:

• 16 ounce bag broad egg noodles (*see notes below*)
• 4 eggs
• 2 ounces (½ stick) melted butter
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 2/3 cup sugar

Method:

To make the topping:

1. Melt the butter and pour evenly into the bottom of  a 10 1/2 inch Bundt pan.
2. Add the brown sugar to the pan and it spread evenly all around, combining with the butter.
3. Next you will be placing whole pecans into the butter/brown sugar mixture in a decorative, circular designs- one inner circle, one outer circle.  Sort through the bag of pecans and select nuts that look pretty and are similar in size.  You’ll need approximately 40 pecans.  Keep in mind that you will be turning this upside down at the end, so the top side of the pecan will be pressed down into the sugar mixture.
4. Start with the inner circle and carefully line up whole pecans one by one, the end of each pecan touching the center pole of Bundt pan until you’ve created the circle.
5. Next, move the the outer edge of the Bundt pan.  End to end, carefully make a circle of pecans around the outer edge of the pan, pressing them slightly into the sugar/butter mixture.
6. Place the Bundt pan in the refrigerator to set and harden for at least an hour.

To prepare the filling:

1. Boil noodles for 3-5 minutes. Don’t overcook them; they’ll be cooking further in the oven. Drain well and set aside.
2. Beat the eggs lightly.
3. Add the sugar, melted butter, cinnamon and salt to eggs and combine evenly.
4. Add egg mixture to the egg noodles.

To assemble the kugel:

1. Preheat the oven to 325 degrees F.
2. Take chilled, set Bundt pan out of the refrigerator.
3. If the egg/noodle mixture has settled, give it a quick stir.  Carefully pour it into the Bundt pan. Spread the noodles evenly.
4. Place the Bundt pan into the oven on the center rack.  Bake for 45-60 minutes, until set.
5. Remove from the oven and allow to cool for 5 minutes. Then carefully run a knife along the edges or gently shake kugle to loosen.
6. Using a pot holder, put a plate under the hot Bundt pan.  Holding the Bundt pan firmly against the plate, invert the kugle. Carefully remove Bundt pan.
7. Some of pecans may have dislodged; simply replace them into the circular design.
8. Serve warm or room temperature.

***A few people in the comments and on Pinterest have mentioned that they’re going to make this with gluten-free pasta.  There’s certainly no harm in trying, but I’m cautioning that the results will be very different and probably not as good.  Egg noodles are very soft and delicate, and are part of what make this kugel so incredible.

2011 © copyright Savory Simple, all rights reserved

I love going to High Tea every now and then with friends.  Tea rooms are full of elegant touches that create a pleasant atmosphere for girl time. Everyone is served their own pot of tea and tiered trays full of mini sandwiches and desserts.  It’s a great way to enjoy a few hours on the weekend.

I’ve had rose and orange blossom water sitting in my pantry for a few months after picking them up at Dean and Deluca.  When I made lavender shortbread cookies I realized they would work perfectly in the same recipe.  Now I just have to master mini sandwiches and I’ll be able to host High Tea at home!

These are cut smaller than the lavender cookies so that they’re the perfect dipping size.  I also divided the batch in half after creaming the butter and sugar before adding additional ingredients.  This recipe makes quite a few shortbread cookies, so a half batch of each flavor is plenty (for me).

Ingredients:

• 3/4 cup unsalted butter, cubed and at room temperature
• 1/2 cup powdered sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 4 teaspoon rose water OR orange blossom water
• 1 3/4 cup AP flour

Method:

1. Cream the butter, sugar and salt in a stand mixer on medium-high until light and fluffy.  If you’re making a half batch of each flavor, divide the mixture and set one half aside.  Also, make sure to divide the rest of the ingredients in half.
2. Add the vanilla and one of the waters, then lower the speed and slowly add the flour until the dough is combined.
3. Roll the dough tightly in plastic wrap and chill in the fridge for at least an hour, or until the butter firms up.  You can speed up the process by using the freezer.
4. Roll out the dough to around 1/2 inch thick.  I rolled it in between 2 sheets of parchment paper, which isn’t essential but helps avoid a mess and keeps the dough smooth.
5. Using a cookie cutter, cut dough into rounds and then place them on a sheet tray covered with parchment.  Roll the excess scraps in a ball and repeat the process until you have used all the dough.
6. Chill the dough for at least 30 minutes.
7. Bake for 25-30 minutes for 350 degrees F, or until lightly golden on top.  Allow to cool to room temperature.

2011 © copyright Savory Simple, all rights reserved

When I worked as a pastry chef at a fine dining restaurant earlier this year, I learned a lot of complex desserts as well as simple treats and elegant touches.  We made everything.  The breads, the ice creams and sorbets, mignardises (small bites at the end of the meal), goody bags, candies, chocolates, multiple desserts and unique weekly specials.  I grew incredibly fond of the small touches that set us apart from other restaurants.

We served homemade biscotti with every coffee and tea drink ordered.  People loved them and would ask for more.  The most popular version we made was chocolate chip and butterscotch, which I’ve recreated for you.  Two sweet flavors that pair wonderfully together.  This recipe works best with mini chips, which will make slicing the biscotti easier and will also make them look prettier.  But you can use regular chips if that’s all you can find.  You can make a standard size biscotti, sliced on the bias, or you can make cute little mini versions like the ones we served at the restaurant.

Ingredients:

• 11 ounces all purpose flour
• 7 ounces sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• pinch of salt
• 3 eggs
• splash of vanilla
• 3/4 cup mini chocolate chips
• 3/4 cup mini butterscotch chips

Method:

1. Sift/whisk dry ingredients together and place them in a stand mixer with the paddle attachment.
2. Add eggs and vanilla to mixer, while pulsing the machine on and off.
3. When the dough starts getting crumbly, add the chocolate and butterscotch chips.  Continue to pulse until everything is evenly combined.
4. Push the dough together in the mixing bowl or on a table until it’s a firm, slightly sticky dough.
5. Divide the dough into 4 even pieces and roll them into logs.  Set the logs in a sheet tray covered with parchment.
6. Bake at 350 degrees F for 25 minutes.  Check for firmness on top, then allow to cool.
7. Slice on the bias, then place slices back in the oven at 300 degrees F for 5 minutes per side.
8. These are best if eaten the next day!