Sticky Toffee Pudding

Ingredients:

• 12 ounces dates, pitted and roughly chopped
• 2 1/2 cups water
• 2 teaspoons baking soda
• 3 1/4 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 8 tablespoons (1 stick) softened, unsalted butter, cut into pieces
• 1 2/3 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• Butterscotch sauce, recipe follows

Butterscotch Sauce:

• 2 1/4 cups light brown sugar
• 7 tablespoons unsalted butter
• 1 cup half-and-half
• 1 teaspoon brandy
• 1/4 teaspoon vanilla extract
• 1 cup cold heavy cream, optional

Directions

Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.

Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside.

In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.

Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla.

When ready to serve pudding preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream.
Serves 12

*This recipe is courtesy of Gale Gand*

The Rocky Road of Life is Sweeter When Paved With Chocolate

Even gloomy, cold, rainy days become cheerful when homemade confections roll out of the kitchen.  Nut brittles, toffee, truffles, caramel and of course, the iconic rocky road can bring a smile to the most weary face. Please find my time honored and exceedingly easy recipe for rocky road below.



Rachel's Rocky Road
32 oz. 60%+ good quality dark chocolate morsels or chopped
2 cups toasted pecan or walnut halves
1 teaspoon vanilla extract
16 oz. bag mini marshmallows
1/4 teaspoon sea salt
1 tablespoon unsalted butter (for greasing the pan)

Grease a 9" x 13" baking pan. In a double boiler or a large metal bowl set over a a pot of simmering water, constantly stir the chocolate until fully melted.  Remove from heat and add the vanilla, sea salt, marshmallows and toasted nuts.  Stir to completely coat marshmallows and nuts with chocolate.  Spread the mixture evenly in to the prepared pan.  Cover the pan and refrigerate for a at least 2 hours.  When solid, cut the mixture in to squares.  Store at room temp, tightly wrapped.

White Chocolate & Persian Lime Fudge

• 1/4 cup (1 stick) unsalted butter
• 1/4 cup Persian Lime Extra Virgin Olive Oil
• 3/4 cup Sour Cream
• 2 cups miniature marshmallows
• 1/2 lb white chocolate morsels
• 3 tablespoons fresh lime juice
• finely grated zest of two limes, about 1 tablespoon 
• 1 cup granulated sugar

Grease an 8" x 8" square baking pan. Combine sugar, lime zest, lime juice, butter and sour cream and olive oil in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling  over medium heat or until a candy thermometer reaches 238 degrees.  Remove from heat, stir marshmallows and white chocolate until melted and mixture is smooth. Immediately pour fudge into greased pan and let stand about 10 minutes until top is firm to touch. Using a knife, score top of fudge to make fudge squares. Refrigerate about 1 hour. When cool and firm, cut out fudge.

Homemade Bagel Dogs

For the bagel dough

1 cup warm water (110 degrees)

1 1/2 teaspoons salt

2 tablespoons white sugar

3 cups bread flour

2 1/4 teaspoons active dry yeast

For the water bath

4 quarts boiling water

2 tablespoons  baking soda

For the eggwash

1 large egg, beaten

1 teaspoon kosher salt for sprinkling

1.  Follow your breadmaker's instructions for making bread dough or pour the water into the bowl of an electric stand mixer and sprinkle with the yeast.  Let the mixture stand about five minutes or until foamy, then stir in 2 tablespoons of sugar and the salt. Using the paddle attachment and with the mixer on medium speed, gradually add flour, beating until well-blended and smooth, until you have a stiff dough. Replace the paddle attachment with the dough hook and knead thoroughly until smooth and elastic in texture. Form the dough into a lump and place it into a lightly greased bowl. Turn the dough over to grease the top. Cover loosely with a kitchen towel and let rise in a warm place for about an hour or until doubled in size.

1. Once the dough has risen, punch it down and knead briefly to eliminate any air bubbles and turn the dough out onto a lightly floured board. Using a rolling pin, roll the dough out into a 12×9 inch rectangle or until it’s about a 1/4-inch thick, adding flour as necessary to keep the dough from sticking to the rolling pin or the board. Using a pizza cutter or sharp knife, cut 12 1-inch pieces of dough.
2. Dry the hot dogs thoroughly. Starting at one end of a hot dog, wrap the dough around overlapping slightly as you make your way to the other end. Place seam side down on a parchment lined baking sheet and repeat with remaining hot dogs and strips of dough. Cover loosely with a kitchen towel and let stand in a warm place for about 30 to 45 minutes.
3. Preheat the over to 400°. Fill a deep, heavy pot with water and add the baking soda. Bring to a gentle boil. Working 2 to 3 bagels at a time, carefully drop the bagel dogs into the boiling water, turning frequently with a slotted spoon or spatula, for about a minute. Lift out of the water and gently dry each bagel well on a kitchen towel and arrange about 2-inches apart on a parchment lined baking sheet, seam side down. Repeat with remaining bagel dogs.
4. Brush the bagels with the egg glaze and sprinkle on your garnish of choice. Bake for about 35 minutes or until nicely browned and crusty, turning the pan about halfway through. Serve warm or let cool on a wire rack.

Makes one dozen bagel dogs

Asiago & White Truffle Mashed Potatoes

Ingredients

6 pounds Yukon Gold potatoes, unpeeled
1 stick (8oz.) unsalted butter
 2 medium cloves garlic
1 cup half & half
1 tablespoon white truffle oil
1 cup grated Asiago Cheese
Sea salt & fresh cracked black pepper to taste
Optional:  Finely minced, fresh chopped flat leaf parsley for garnish

Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork.  Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil.  Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Cranberry-Blood Orange Olive Oil Cake

Cranberry-Blood Orange Olive Oil Cake

Ingredients

• 1 1/2 cups + 1 Tbs.fresh squeezed blood or navel orange juice (about 4-5 large oranges)
• 1 Tbs. finely grated orange zest
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 3/4 teaspoons kosher salt
• 4 large eggs
• 3 cups granulated sugar
• 1 cup + 1 Tbs. Blood Orange Extra-Virgin Olive Oil
• 1/2 cup dried cranberries
• 1 cup confectioners sugar

Preparation

1. Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C). Coat a 12-cup bundt or tube pan with 1 tbs. blood orange extra virgin olive oil and set aside.
2. Finely grate the zest of 2 oranges, then squeeze 4 of them. You should have 1 1/2 cups and 1 reserved tablespoon of orange juice of juice; if not, squeeze the 5th orange. Set aside.
3. Whisk together the flour, baking powder, and salt in a large bowl and set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and blood orange extra virgin olive oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice, zest and dried cranberries and whirl for a few seconds to bring the batter together.
5. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes and then turn the cake out on to a rack over a sheet pan.  Mix together 1 tablespoon reserved orange juice with confectioners sugar to form a glaze.  Pour slowly and evenly over the warm cake.  Serve at room temperature.

Caramel Sauce Recipe For Shona

Simple Caramel Sauce Recipe

Ingredients

• 1 cup of sugar
• 6 Tbsp butter
• 1/2 cup heavy whipping cream

Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.  Once the butter has melted, take the pan off the heat. Slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably.  Use caution with this step. Allow the mixture to cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks. Warm before serving.

Makes approximately one cup of sauce.

Decadent Chocolate & Aged Espresso Balsamic Fudge

12 oz. Heavy Cream
4 oz. Delizia Aged Espresso Balsamic
1/2 pound (about 1 cup) 60%+ dark chocolate
1/2 pound (about 1 cup) semi-sweet chocolate
1/2 tsp. vanilla extract1/4 tsp. fleur de sel or sea salt

Butter a 9x13" baking pan and line with parchment that overhangs the sides.  In a metal bowl or double boiler, add all of the ingredients except the salt.  Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted.  The mixture will be very thick.  Pour in to the prepared pan.  Allow to cool to room temperature and cut in to squares.  Sprinkle a few grains of sea salt on each square.

Makes about 2 pounds of fudge.

Homemade Chinese Char Siu Bao (Baked Pork Buns)

For the Chinese BBQ Pork

1 pound boneless pork ribs
1 Tbs. soy sauce
1 Tbs. dark toasted sesame oil
2 Tbs. oyster sauce
2 Tbs. catchup
2 Tbs. dark brown sugar

Mix all the ingredient together well in a plastic zip-lock bag and marinate the pork for a minimum of 4 hours or overnight.  Preheat the oven to 375 and roast the pork on a baking rack for 2 hours, basting twice with the reserved marinade in the bag.  Proceed to making the dough once the pork is in the oven.  After two hours, remove from the oven and allow to cool.  Cut in to small 1/4 inch pieces and set aside.  

For The Dough

1 cup warm milk
1/4 cup warm water
2 large eggs, (one reserved for egg-washing the dough)
3 tbs. safflower, peanut or sunflower oil
2 Tbs. granulated sugar
1/2 tsp. salt
3 3/4 cups all purpose flour
2 1/4 tsp. dry instant yeast

If using a bread machine to make the dough, follow the manufacturers directions.  If making the dough in a mixer or by hand, mix all the wet ingredients together in a large bowl.  Add the sugar and salt and whisk to combine.  Combine the flour and yeast and mix in to the wet ingredients.  Knead for up to three minutes and then allow to double in volume for up to two hours, covered in a warm place.  After making the filling below, preheat the oven to 350 and divide the dough in two equal pieces and roll in in to 10 inch long ropes.  Cut each rope in to 8 pieces.  Shape the pieces in to balls and then roll out in to round pancake shapes.  Place two tablespoons of the filling in to the center of each dough circle.  shape the dough around the filling pinching the edges to seal.  Place seal side down on to a parchment lined baking sheet.  Brush with a beaten egg and bake for 25 minutes.       

For The Filling
1 Tbs. safflower, sunflower, peanut or grape seed oil 
1 tsp. toasted sesame oil
1 Tbs. fresh grated ginger

1 Tbs. crushed garlic
1/2 medium onion diced fine 
1/2 cup water
1 Tbs. oyster sauce
1 Tbs. soy sauce
1 Tbs. plum sauce
1 tbs. catchup
2 tsp. corn starch

Mix together all the sauces, water and cornstarch together in a small bowl.  In a wok or saute pan over medium flame, heat the vegetable oil.  Add the diced onions and saute until tender and translucent but not browned.  Add the garlic and ginger and cook for another minute.  Add the diced pork and the sauce mixture.  Cook until thickened and heated through.

Makes 16 pork buns

Fresh Ground Peanut Butter Made with Extra Virgin Olive Oil

Peanut butter is a pantry staple for most folks.  If you have kids, chances are you have a few jars stashed in the cupboard.  What many people don't know is that the average jar of name brand peanut butter contains loads of dangerous hydrogenated fats, sodium and sugar.

The following recipe is developed using fresh, high-oleic extra virgin olive.  When the right olive oil is used for this recipe, its' flavor takes a back seat to the rich flavor of roasted peanuts.  You will be hard pressed to detect it and your heart will thank you for the addition.



Natural High-Oleic EVOO Peanut Butter

2 Cups fresh roasted, organic, unsalted peanuts
1/2 tsp. sea salt (optional)
1 Tbs. granulated sugar (optional)
1/4 cup High Oleic, High Polyphenol Olive Oil, such as Amphora's Organic Leccino, Frantoio or Picual

Place the peanuts in the jar of your blender.  Add the salt and sugar if using.  Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar.  Turn the blender on high.  Process until the desired level of creaminess or up to two minutes for super creamy peanut butter.  It may be necessary to turn of the blender a few times and scrape down the sides of the blender jar.  Store tightly covered in the refrigerator for up to 6 weeks.

Makes 1 1/2 cups natural peanut butter

Butternut (AKA) Pumpkin Pie

For The Crust
1 1/2 cups AP flour
1/2 tsp. salt
2 T. granulated sugar
8 T. unsalted butter, chilled and cut in 1/2" pieces
Ice cold water*


For The Filling
4 Cups roasted pureed Butternut Squash (about 3 pounds)
12 oz. evaporated milk
3 large eggs
1 Cup granulated sugar
1/3 Cup dark brown sugar
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. ground cloves

Preheat the oven to 425.  Cut the butternut squash in half lengthwise.  Place the halves cut side down on a sheet pan lined with parchment or foil that has been sprayed with non-stick cooking spray.  Roast the butter nut squash for 55-60 minutes or until a knife point easily pierces the thickest portion and remove to cool.  

While the squash is roasting prepare the pie dough. Combine the flour, sugar and salt in a food processor.  Pulse a few times.  Add the chilled butter cubes and pulse 5-6 times until the butter is the size of small gravel.  Quickly add enough ice water, pulsing continuously until the mass is slightly moistened and cohesive.  Gather the dough, press in to a flat round disk and wrap in plastic wrap.  Chill for 30 minutes and then roll in to a 9" pie shell.  Blind bake the pie shell for 15 minutes at 350.

When cool enough to handle, scoop out enough flesh of the roasted butternut squash to make four cups of puree.  Place in a blender or food processor and blend until completely smooth.  Combine the puree with all the other filling ingredients and whisk until completely blended.

Fill the pre-baked pie shell and continue baking in a 350 degree oven for 35-40 minutes or until the edges of the pie shell are nicely browned, the perimeter of the custard is set and the middle jiggles like jello.  Allow to cool to room temp. and serve or chill.  Serve with lightly sweetened whipped cream. 
      

Rachel's Banana & Toasted Walnut Cupcakes with Cinnamon Buttercream

FOR THE CUPCAKES
 

1 1/2 cups AP flour (spooned & leveled)
1 tsp. baking powder

1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, melted (1 stick)
3/4 cup granulated sugar
2 large eggs
4 ripe bananas, mashed
1 cup toasted walnut halves, coarsely chopped

 

 

Preheat the oven to 350 and line or grease a standard 12 cup muffin tin

Combine the dry ingredients in a large bowl and make a well in the center. Combine the melted butter, sugar, bananas and eggs. Pour in to the well and mix lightly, only until no dry spots are visible. Evenly distribute in the muffin tins and bake for 25 minutes or until a toothpick inserted comes out clean.

FOR THE BUTTERCREAM

5 large egg whites
1 1/2 cups sugar
3 stick unsalted butter (room temp.)
1/4 tsp. salt
1 tsp. ground cinnamon

Mix the egg whites, sugar and salt in a double boiler. Over medium heat stir the whites constantly until they register at 120 degrees F. Transfer the eggs whites to a stand mixture and beat on high for 2 minutes or until medium peaks form. Add small pieces of the butter until all the butter has been incorporated. Add the cinnamon and continue beating for 2 more minutes until the buttercream is thick and spreadable.

Aged Dark Chocolate Balsamic Tiramisu

Ingredients

• 6 egg yolks
• 4 tablespoons sugar
• 1 pound mascarpone (at room temperature)
• 1 3/4 cups cooled, espresso
• 3 tablespoons Delizia Aged Dark Chocolate Balsamic
• 24 ladyfingers
• 1/3 cup bittersweet chocolate shavings 

Using an stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined.  In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers soak too long will cause them to fall apart. Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.  Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to six.  Before serving, sprinkle the top with chocolate shavings.

Blueberry Muffins

For the Blueberry Muffins

• 2 eggs
• 1/2 cup milk
• 1/2 cup sour cream
• 1/4 cup Delizia's Natural Butter Flavored Extra Virgin Olive Oil or unsalted melted butter
• 1 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• 1/2 cup granulated sugar

For the Topping

• 1 stick melted unsalted butter or Delizia's Natural Butter Flavored Extra Virgin Olive Oil
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon 

Preheat the oven to 350.  Prepare a standard muffin pan with liners or by greasing muffin tins. In a medium bowl mix together the eggs, sour cream, milk, 1/2 cup granulated sugar, brown sugar, butter or olive oil.  In a separate large bowl, whisk together the flour, baking powder and salt.  Add the wet ingredients in to the bowl with the dry ingredients.  Mix gently with only a few strokes until most of the flour is absorbed.  Add the blueberries and mix only a few times to evenly incorporate.  Distribute batter evenly amongst muffin cups.     Bake in a preheated oven for approximately 18 minutes or until a wooden skewer inserted in the center   comes out clean.  While muffins are baking, melt butter in a small bowl and whisk together three tablespoons of granulated sugar with cinnamon in a separate small bowl.  Once the muffins have cooled for five minutes but are still very warm, dip each muffin top in melted butter or butter flavored olive oil and then dredge in the cinnamon-sugar.   

Makes 12 muffins

Off The Hook Rocky Road Fudge

 Rachel's Off The Hook Rocky Road Fudge Recipe

10 ounces good quality semisweet chocolate, chopped fine
6 ounces unsweetened chocolate, chopped fine

1/8 teaspoon sea salt
1 (14-ounce) can sweetened condensed milk
2 tablespoons unsalted butter
1 tablespoon vanilla extract
1 cup toasted, coarsely chopped walnuts
2 cups mini-marshmallows

Line bottom of a  baking pan with parchment paper, leaving 1-inch overhanging at two opposite sides of pan. Spray parchment with nonstick cooking spray.

Place chocolates, butter and salt in medium heatproof bowl. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.

Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Quickly stir in walnuts and marshmallows (some marshmallows will begin to melt, it's o.k.. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan, lifting it with the parchment paper and cut into squares.  Store in a single layer at room temperature between layers of parchment paper. 

Insalata Caprese

When you start off with the finest, freshest ingredients possible, they speak for themselves.  In my opinion, there is no better way to highlight the quality and cooperation of balsamic and extra virgin olive oil than to make an insalata caprese.  In this simple, no-cook application the ingredients must be superlative.  Only the finest summer heirloom tomatoes, brand new aciete nuevo from the Southern Hemisphere and Traditional Balsamic will suffice.  Fresh basil can be made in to a chiffonade or used as a whole sprig.  I used Mozzarella di Bufala sliced thin and layered with similarly sliced heirloom tomatoes and a sprig of basil straight from the garden.  A drizzle of Ultra Quality aciete nuevo arbosana extra virgin olive oil, a few drops of traditional balsamic vinegar and a sprinkle of sea salt completes the presentation.   

Rich, Buttery, Whole Wheat Banana Bread with Extra Virgin Olive Oil

Banana Bread

Preheat the oven to 350.  Thoroughly grease a standard loaf pan with one teaspoon of Delizia's All Natural Butter Flavored Extra Virgin Olive Oil.

In a large bowl whisk together thoroughly:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (optional) 
In a separate bowl blend together
6 tablespoons Delizia's All Natural Butter Flavored extra virgin olive oil
2/3 cup sugar

2 large eggs, lightly beaten
Fold in until combined:
1 cup mashed very ripe bananas (about 2)
1/2 cup toasted chopped walnuts or pecans (optional

Combine the wet ingredients in the bowl with the dry ingredients until just incorporated - do not over mix.  Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

Spanish Tortilla with Caramelized Onions, Thyme & Picual EVOO Aioli

Have you been searching for an easy, tasty, inexpensive, nutritious, one dish, meatless meal?  Well search no more.  The traditional Spanish tortilla is an egg and potato dish that fits this criteria.  Furthermore, it can be eaten hot  but is just as delicious enjoyed at room temperature which makes it an ideal meal on a warm summer night.

I've paired the tortilla with a garlic aioli made from fruity Ultra Picual Extra Virgin Olive Oil.  The Tortilla provides a nourishing comfort food, rich with egg and hearty potato.  The aioli condiment provides a counterbalance to the rich caramelized flavors of the tortilla with zesty lemon, piquant garlic and fruity extra virgin olive oil.  Add a simple salad and you have a well balanced, delicious meal.

Tortilla

3 pounds of waxy potatoes sliced 1/8" thick, such as Yukon or Red Bliss
9 large eggs, beaten 
1 large sweet onion sliced thin, such as Maui
1 teaspoon fresh thyme leaves
Sea salt & fresh cracked pepper to taste
Ultra Picual Extra Virgin Olive Oil

Heat 4 tablespoons of olive oil over medium-high heat in a 12" cast iron skillet.  Add the sliced onions and saute until light brown in color add the thyme and saute for another minute. With a slotted spoon remove the onions and thyme and mix them in to the beaten eggs.  Season the egg-onion mixture with sea salt and pepper.  Heat the oven to 375.  With the oil remaining in the skillet, lightly season the potato slices with a sprinkle of sea salt and pepper and layer the slices in concentric circles at the bottom of the skillet.  Continue layering until all potatoes are used.  Brown the bottom layer of potatoes over medium heat-high for 2 minutes being careful not to burn the potatoes.  Pour in the egg-onion mixture over the potatoes and cover the skillet with a lid.  Place the covered skillet in to the preheated oven for 10-15 minutes until the egg layer on top is golden brown and the potatoes are tender.  Invert the tortilla on to a platter and serve warm or allow to cool to room temperature.  Serve with aioli.     

Aioli

2 large egg yolks
1 cup fruity extra virgin olive oil such as Ultra Picual Extra Virgin Olive Oil
2 garlic cloves, crushed
2 tablespoons fresh squeezed lemon juice
1 teaspoon sea salt


Add the egg yolks and sea salt to the bowl of a food processor or in to a blender.  While processing, slowly drizzle in the olive oil.  Stop the machine and scrape down the sides if necessary.  Once all the oil has been  added, pour in the lemon juice and process until combined.  Check for seasoning.

Dark Chocolate & Aged Tahitian Vanilla Balsamic Truffles

Dark Chocolate & Aged Bourbon Vanilla Balsamic Truffles

Ingredients:

1 pound quality dark chocolate, chopped (Cocoa 56%+) 

8 oz. heavy whipping cream

2 tbs. Delizia Aged Vanilla Balsamic

1/3 cup good quality cocoa powder

1/4 teaspoon salt

Instructions:

Place chopped chocolate in a wide, heatproof bowl; (I place mine in my stand-mixer bowl. This way I can melt the chocolate and then whip it, using only one bowl.)

In a heavy bottom pan, bring the heavy cream and salt to a boil. Turn down the heat and let the cream simmer for a full minute. Stir often, making sure the cream does not burn. 

Immediately take the cream from the heat and pour evenly over the chopped chocolate.  Resist the temptation to stir.  Allow to sit for 2-4 minutes in order to melt the chocolate.   

When the chocolate has melted, stir the ingredients together with a heatproof rubber spatula.   Use the spatula to stir any larger pieces of chocolate in to the warm cream to dissolve.

You should end up with a smooth, glossy mixture referred to as ganache.  Add the Vanilla Balsamic to the ganache and mix thoroughly.  The ganache will thicken as it cools and when it reached room temperature, can be piped.  To make traditional truffles, pipe small portions ( approximately 2 tsp.) of ganache on to parchment paper or another non-stick surface.  These portions will continue to cool and solidify and can then be rolled in to small balls.  Dredged the balls in to cocoa powder.  If used while warm, the ganache can be poured over cakes or used to dip fruit.

Goat Cheese Raviolis with Caramelized Shallots & Mushroom-Sage Cream Sauce

Goat Cheese Raviolis with Caramelized Shallots & Mushroom-Sage Cream Sauce

For The Pasta Dough
2 cups all purpose flour
3 large, fresh eggs

Filling
8 oz. fresh goat cheese
1 large egg
1 teaspoon salt
Fresh ground pepper                                                                             

Sauce
1/3 cup thinly sliced shallots
1/3 cup heavy whipping cream
1/3 cup white wine
2 tablespoons of Delizia Mushroom-Sage Extra Virgin Olive Oil
2 tablespoons chopped Italian parsleySea salt and fresh cracked pepper to taste

Directions
Whisk together the ingredients for the filling and set aside.  Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin. Bring a a large pot of heavily salted water to boil. Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1" of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large saute pan saute the thinly sliced shallots in mushroom sage extra virgin olive oil over medium heat. Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the shallots to become golden. When the shallots become golden and caramelized add the white wine and reduce by half.  Add the cream and simmer for an additional minute whisking to combine. Season the sauce with salt and fresh ground pepper.  Pour the warm cream sauce over the the raviolis and toss. Serve immediately.

Serves 4

Whole Grain Lemon-Blueberry Tea Cake

It may look sinful but it's not thanks to the addition of white whole wheat flour, lemon extra virgin olive oil, honey, yogurt, and fresh berries.  This lightly sweetened bread is divine toasted and buttered for breakfast or simply enjoyed as a light snack.

Whole Grain Lemon Blueberry Tea Cake 

2 cups white whole wheat flour
2 cups ground whole grain corn meal
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 cup whole milk yogurt
1/2 cup honey
1/2 cup Delizia's whole fruit fused lemon extra virgin olive oil
fresh grated zest from one lemon
2 cups fresh or frozen blueberries


Preheat the oven to 400 degrees.  Grease or line muffin cups or miniature loaf pans.  In a large bowl, mix together the dry ingredients.  In a separate bowl mix the wet ingredients and lemon zest.  In three separate additions, add the went ingredients to the dry, scraping down the bowl.  Gently fold in the berries.  Fill the muffin cups or loaf pans half way with batter.  Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean.  Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.

Spiced Pumpkin Cupcakes with Cinnamon-Vanilla Buttercream Frosting Recipe

As I type this, it's cold and raining.  To my mind, this  dreary May weather is not conducive to strawberry pies or cherry cobblers.  This weather reminds me of late fall, mulled cider and pumpkin pie.    

  
The Cupcakes

2 2/3 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 teaspoon fresh grated nutmeg
1 tsp. salt
1 15 oz. can solid pack pumpkin (1 3/4 cups)
1 cup granulated sugar
1 cup dark brown sugar
1 cup of grape seed or canola oil
4 large eggs

Preheat the oven to 350 degrees and line three standard muffin tins or one giant muffin tin with cupcake papers.  Sift together the flour, baking soda, cinnamon, nutmeg and salt.  In a separate large bowl, combine the pumpkin, sugars and oil.  Add the eggs one at a time beating after each addition.

Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen.  Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.

Makes 36 standard cupcakes or 12 giant cupcakes

Cinnamon-Vanilla Buttercream

1 cup granulated sugar
4 large egg whites
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 tsp. salt
3 sticks unsalted butter cut in to 1/2 inch cubes and brought to (room temperature!)

Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes)  Remove the bowl from the heat.  Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes).  Add the butter cubes one at a time to beating after each addition until smooth. Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated. Allow the cupcakes to cool before frosting.

Olive Oil Marinated Homemade Mozzarella Fresca

The mozzarella pictured is homemade but you can use any good quality, store-bought mozzarella fresca for this recipe.

Ingredients
1 1/2 cup super fresh, bold, peppery, grassy extra virgin olive oil i.e. early harvest Coratina, Frantoio or Leccino EVOO
1 pound of mozzarella fresca, drained of brine and blotted dry
1 1/2 teaspoons kosher salt
1/2 teaspoon hot red chili flakes (optional)
2" sprig fresh rosemary, bruised to release essential oils

Directions
Drain the mozzarella and sprinkle evenly with kosher salt.  In a medium sauce pan, set over low heat, slowly warm up 1/2 cup of extra virgin olive oil, the red chili flakes and rosemary to 175 degrees.  Hold for 2 minutes and then allow to cool to room temperature.  Mix in the remaining cup of extra virgin olive oil.  Place the salted mozzarella fresca in a canning jar or other container large enough to hold the olive oil and cheese.  Pour the oil, herbs and chili flakes over the cheese.  Marinate in the refrigerator for up to one week.  This cheese is delicious served with salads, wrapped in prosciutto or speared on a toothpick with a small, ripe cherry tomato and a basil leaf when in season.  Be sure to mop up the seasoned olive oil with fresh bread or use in dressings.   

Fish Slow Poached in Ultra Hoji Blanca Extra Virgin Olive Oil

This is a fantastic and easy way to enjoy your favorite fish with your favorite extra virgin olive oil

Pat dry and season your favorite fresh fish ( salmon, halibut, bass, snapper, etc.) with salt and pepper.   You can use smaller whole fish such as the anchovies pictured or fillets and steaks from larger fish.  Be sure that your fillets and steaks are no more than 1 1/2 inches thick.

Place the fish in to a saute pan large enough to hold the fish fully submerged in extra virgin olive oil.  Heat the extra virgin olive oil slowly over medium-low heat until it reaches 250 degrees on a deep fry thermometer.  There should be little to no activity (i.e. bubbles) inside the pan.  Hold the oil and fish at this temperature for 45 minutes.  During this poaching period, the fish will absorb the flavor of the olive oil and its' texture will become sumptuous, remaining tender and moist.

Caramelized Sweet Onion & Rosemary Balsamic Jam

 I am an unapologetic fiend for condiments.  In my endless pursuit of the next best condiment, I developed the following recipe.  It's fantastic with grilled meats and on burgers in lieu of ketchup.  When combined with cheese, especially a nice blue cheese, it is otherworldly. I hope you enjoy.  

 Caramelized Sweet Onion & Rosemary Balsamic Jam

Ingredients:

• 5 cups finely chopped sweet onions (1-1/2 pounds)
• 1/4 cup butter, cubed
• 1 1/2 cups Delizia 18 Year Aged Traditional balsamic
• 3 inch sprig fresh rosemary sprig, bruised
• 1 teaspoon sea salt
• 3/4 teaspoon white pepper
• 2 cups granulated sugar                                                      
• 1 pouch (3 ounces) liquid fruit pectin

Directions:

• In a heavy bottomed pan, saute onions in butter for 30-40 minutes or until lightly browned. Stir in the balsamic vinegar, sea salt, pepper and rosemary. Bring to a rolling boil. Gradually add sugar, stirring constantly. Return to a boil for 3 minutes.
• Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand for 3 minutes. Skim off foam. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: about 3-1/2 pints.

Fantastic addition to a cheese course or served along side grilled meat, pork, poultry or lamb.  Great condiment on sandwiches.  

Honey-Ginger White Balsamic Jelly

I made this little jar of wonder using Delizia's Honey-Ginger White Balsamic Vinegar.  Please, no raised eyebrows.  This white balsamic is by no means average.  Its' age makes it sweet and mellow and its' character is complex with the flavors of wildflower honey and warm, spicy ginger.  A pleasant level of acidity joins the mix for balance.  I absolutely love spreading this condiment on warm crumpets and scones.       

Honey-Ginger White Balsamic Jelly

Ingredients:

•  4 1/2 cups Delizia Honey-Ginger White Balsamic
•  2 cups sugar
•  1 (3 ounce) envelope liquid pectin

Directions:

1. Measure exactly 4 1/2 cups of balsamic into a 6-quart pan.
2. Stir sugar into the balsamic in the pan.
3. Bring mixture to full rolling boil on high heat, stirring constantly.
4. Stir in pectin. Return to full rolling boil and boil exactly 1 minute.
5. Skim off any foam.
6. Ladle into jars, seal and process 8 minutes.

Persian Lime Tart with Butter-Crumb Crust

Persian limes tend to play second fiddle to Key limes.  However, the juice of Persian limes offers a beautiful lime flavor.  Furthermore, these limes yield loads of juice and are readily available in California.  Often times these large limes are referred to as Bearss limes or Tahitian limes but most supermarkets carry them and refer to them simply as "limes".  Regardless of what you call them, they're a flavor-home-run when used in recipes requiring lime juice.

The tart pictured is exceedingly easy to prepare.  It's components are mostly pantry staples and ingredients typically on hand.  Since I used a crumb crust, there was no chilling and rolling of pie crust.  Also, the filling components are merely whisked together and poured directly in to the par-baked crumb crust.  A quick 20 minute bake later and your tart is ready to cool and chill.

The crisp, buttery, crumb crust used in this recipe is the perfect foil for the tart, creamy, citrus filling.  Lightly sweetened fresh whipped cream serves to add richness and bring all the elements together.  I hope you try this recipe and add see fit to add it to your repertoire.

Crumb Crust

Ingredients

1 cup fine graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted melted butter
1/4 teaspoon salt

Preheat the oven to 350.  Pulse all the ingredients in the bowl of a food processor or mix together well in a bowl.  Press the mixture evenly in to and up the sides of a 9" tart or pie pan.  Use a secondary pie pan of the same size pressed on top to ensure evenness or use a flat bottomed glass to press the crumbs evenly and firmly in to the pan.  Blind bake the crust in the center of the oven for 15 minutes until fragrant and lightly browned.  Remove from oven and decrease the oven temperature to 325.

Lime Filling

Ingredients


1/2 cup freshly squeezed lime juice
1 can sweetened condensed milk
4 large egg yolks
Zest from one lime
A pinch of salt

Whisk all of the ingredients together thoroughly.  Pour in to the warm crumb crust.  Bake in a 325 degree  oven for 15-20 minutes or until the outer edges are firmly set but the center quivers slightly.  Remove and cool to room temperature.  Refrigerate for at least one hour before serving.  

Top with lightly sweetened fresh whipped cream

Makes 10 generous servings

- Rachel     

Meyer Lemon Curd Trifle With Chantilly Cream & Fresh Berries

Spring is just around the corner. The onset of our local berry season is imminent. Lemons are in abundance right now in zone 9 and as it happens, I am fortunate to have access to a very prolific Meyer lemon tree. So when the planets line up in such a way, I am compelled to heed their cosmic pull. For your Spring time enjoyment, I offer the following recipe.

Meyer Lemon Curd Trifle With Chantilly Cream & Fresh Berries

For The Pound Cake
Makes 2 cakes

• 1 pound (3 1/4 cups) plus 2 tablespoons all-purpose flour
• 1 tablespoon coarse salt
• 3 sticks softened unsalted butter, plus more for pans
• 1/2 cup sour cream
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 9 large, room-temperature eggs
• 2 tablespoons sanding sugar

Directions

1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
2. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
3. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
4. Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

Meyer Lemon Curd

Makes 2 cups

1 cup freshly-squeezed Meyer lemon juice
1 cup sugar
4 large egg yolks
4 large eggs
a pinch of salt
12 tablespoons unsalted butter, cubed

Directions
1. Place a mesh strainer over a bowl, and set aside.

2. In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.

3. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.

4. Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It's done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.

5. Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator. It will keep for up to one week.

Chantilly Cream

2 cups heavy whipping cream, chilled
1/3 cup cugar
2 teaspoons good quality vanilla extract

Directions

1. In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.

Fresh Berries
2 pints of fresh berries such as strawberries, black berries, raspberries and or blueberries.

To Assemble The Trifle

1. Cut one pound cake loaf in to one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish. Next, layer with 1/2 cup of cooled Meyer lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat these layer two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig.

Serves 10 -12 generously

Agnolotti Uovo Con Tartufi

Agnolotti uovo is just a fancy pants way of saying, "egg ravioli" with truffle.  I just think it sounds much sexier when said in Italian.  Beyond its' alluring name which rolls off the tongue, this pasta dish is delicious, simple and very, very sexy.  I found myself inventing the culinary strategy while driving in stop and go traffic the other day.  My mind took a little detour as I envisioned the flavors.  I began to taste the slightly nutty browned butter, sweet caramelized shallots and earthy white truffle oil pooling with the warm, rich egg yolks.  I imagined the resulting sauce to be extraordinarily rich and complex.  I am strongly attracted to ingredient emphasized applications such this.  The success of this dish is largely owed to the quality of the basic staples from which it's comprised. Yes, I know, there's white truffle oil in it.  Rest assured, this is the single exotic ingredient on a very short list.  Otherwise, we're talking eggs, butter, shallots, flour... basics.

Once through the traffic, I hurried home and opened a carton of free range eggs given to me by a friend.  They were all lovely shades of cream and brown.  I began to crack them in earnest, separating the yolks carefully so as not to lose one.  One by one, my family wandered in to the kitchen and began to ask what I was up to.  I was in a haze of concentration, only able to mumble single word answers.  As usual my children were particularly insistent and would not vacate until I told them what was on the menu.  Without looking up, I quickly uttered the words, "agnolotti uovo con tartufi".  They both stared at me.  My youngest son proclaimed with hands on hips, "Well, I'm not eating that tartufi-whatever!"  I dismissed him with a wave of my hand.  As with every new dish I introduce, my children are more than happy to baptize me by fire.  Over time they have proven to be my toughest critics.  Needless to say, I made the cut.  I'm happy to report that I survived to compete a second day in what I now consider to be my own private "Kitchen Stadium".  Please find my recipe below.  I hope you enjoy!

Agnolotti Uovo Con Tartufi

For The Pasta
2 Cups Flour
3 large, fresh eggs

For the Filling
12 large, fresh egg yolks

For the Sauce
1 stick (80z.) good quality salted butter
1/4 cup thinly sliced shallots 
1 teaspoon white truffle oil
sea salt and fresh cracked pepper to taste

Roll the pasta sheets up to the 7th setting on your pasta machine or as thin as possible by hand with a rolling pin.  Place a large pot of heavily salted water on to boil.  Carefully place a the whole egg yolks in the center of the sheet allowing for at least 1" of space around each .  Wet the edges around each egg yolk with water and lay a second sheet on top.  Seal the edges of each ravioli thoroughly and cut in to individual raviolis.  Place finished raviolis on a dry, clean towel or parchment paper.  Once all the raviolis are finished, in a large saute pan, heat the butter and sliced shallots over medium heat.  Begin to boil the raviolis for 1.5-2 minutes total.  Flip them to cook on both sides.  Remove each drained ravioli to a large serving bowl.  Allow the butter in the saute pan to bubble until just barely golden.  The shallots should be translucent and just beginning to caramelize.  Remove the pan from the heat and add the truffle oil.  Mix to combine.  Pour the sauce over the warm raviolis and add fresh cracked pepper and sea salt to taste.  Serve hot.

Serves 4              

Hand Cured Apple & Almond Wood Smoked Bacon

I'm in a love affair with cured and or smoked meats and sausages.  Of these culinary delights, I am especially smitten with cured smoked bacon.  As a Matter of fact, I love it so much that I've decided to never purchase it again.  I will never buy it again because I've learned how to make my own.  

Perhaps the biggest challenge I ran up against in my attempts to make bacon was finding a reliable source for fresh, free range pork belly.  You can use any pork belly but free range pork has such amazing flavor.  Luckily I found a little market a stone's throw from where I live which sells whole pigs.  This means that they also sell every part of said pig.  The shop employs masterful butchers who deftly break down the whole beast to extract whichever part you're interested in.  

The picture above shows a pork belly which I portioned, cured and smoked.  It has not been cut yet in to the traditional strips of bacon which Americans have come to know and love.  I have my own in house butcher for that.  Below, please find my recipe for and instructions for making your own bacon which will trump any you can find at the market.

5 pounds of pork belly, skin on

The cure

2 ounces (50 grams) of kosher salt (about ¼ cup)

2 teaspoons (12 grams) pink salt

¼ cup (50 grams) maple sugar or packed dark brown sugar

¼ cup (60 milliliters) maple syrup

Mix the dry cure ingredients together, then add syrup. Rub the mixture over the meat and put it skin side down in a plastic bag slightly bigger than the meat and put it in the refrigerator for a week. Turn it over every day. Remove the meat from the bag and rinse clean, then pat dry. Put it back into the refrigerator on a rack over a baking sheet and let it dry for 12 to 24 hours. Smoke until it reaches an internal temperature of 150 degrees. Remove the skin while the meat is hot. (Discard skin, or cut into pieces and save for other uses.) Let the bacon cool, then wrap in plastic and refrigerate or freeze until ready to use.

 

  

Lavender Blossom Ice Cream

I wanted to challenge myself by making tasty ice cream flavored with an ingredient from my garden.  I stood peering in to the garden, still dripping from the recent winter rain.  I glanced at the rosemary, thyme, oregano and lemon verbena.  My gaze lingered on a lime and clementine tree.  Finally I grabbed a large handful of lavender leaves from a nearby bush.  I crushed it in my hand and inhaled.  The fragrance was mixture of heady pine with delicate floral nuances in the background.  I pinched off and crushed a few bright purple blossoms.  The fragrance was decidedly more delicate and floral with the aroma of pine taking a back seat.  I began to pinch off the blossoms one at a time.  Once I had a large handful, I headed back in to the kitchen.  The ice cream I made was truly eye popping.  It had none of the resinous flavor that lavender can sometimes represent.  It was delicate and redolent with floral complexity.  Please find my recipe below.  I hope you enjoy!


Rachel's Lavender Blossom Ice Cream

2 Cups light cream
1 Cup Whole milk
6 large egg yolks

1/2 cup sugar
1/2 cup fresh lavender blossoms, finely chopped
1/4 tsp. sea salt

Heat the cream, milk and lavender blossoms in a sauce pot over medium-low heat.  Allow the mixture to become very hot but stop short of simmering.  Maintain the heat and allow the mixture to steep for five minutes.  Meanwhile, whisk the egg yolks with the sugar and salt until light yellow and fluffy.  Slowly add 1/2 cup of the hot cream mixture to the egg yolks, whisking continuously.  Add the tempered egg yolk mixture to the sauce pot of hot cream.  Do not allow the pot to simmer or boil.  This will cook the eggs.  Continuously stir the mixture until it thickens slightly and coats the back of a wooden spoon, approximately five minutes.  Strain the mixture through a fine mesh strainer in to a container and allow to chill in the freezer or fridge until ice cold.  Continue by following your ice cream maker's instructions.           

Rachel's Weeknight Braised Pork Shoulder en Crock Pot:

 There's more rain in store for us.  The skies will cloud in a few days and this brief respite of sunshine will seem like a distant memory.  To combat the drear of storms to come, I offer you this honest comfort food straight from my heart.  It's delicious, easy, nutritious and almost a meal in itself.  Actually, it is a meal in itself if a little crusty bread is served to sop up the juices.  This pot roast makes fantastic shredded pork sandwiches or pork tacos if there are any leftovers.  I hope you enjoy!


Rachel's Weeknight Braised Pork Shoulder en Crock pot:

 
5-6 pound pork butt/shoulder/Boston bone in or out
1 medium-large onion, sliced thin
2 large carrots, diced
2 large tomatoes diced or 1 can diced tomatoes in juice
3" sprig of fresh rosemary
5 whole garlic cloves, smashed with the side of a knife
2 dried bay leaves
2 cups red wine
3 cups chicken stock or broth
2 tbs. extra virgin olive oil
salt and pepper to taste

Season the pork generously on every side with salt and pepper. Heat the olive oil in a large skillet over medium high heat and sear the pork on every surface until nicely, deeply browned - (don't cut corners here, properly searing the meat really makes the dish shine.) Remove the pork to a plate and pour off any excess oil from the pan leaving around a tablespoon of drippings. In the same pan, saute the onions, garlic and carrots over medium heat until the onions begin to turn color. Scrape up any browned bits from the bottom of the pan. Add the wine, chicken stock, bay leaves, cooked onion vegetable mixture, tomatoes and rosemary to a crock pot and set on high. Add the pork roast to the crock pot, fatty side up. A portion of the pork butt will remain above the liquid. Set the crock pot to cook on high for 8-9 hours. (I do this in the morning before leaving to take the kids to school). The pork will be fork tender and falling off the bone after 8 hours. Serve over egg noodles, rice, mashed potatoes or simply use a loaf of crusty french bread to sop up the amazing juices.  Meal #2: shred the pork and add a little smoky B-B-Q sauce and you've got yourself some killer "pulled pork" sandwiches.  Meal #3:  Shred pork, toss with finely diced onions and cilantro and serve with salsa verde, cheese and all the fixings for over the top chili verde pork tacos.  

Ethereal Simplicity: Swiss Chocolate Meringues

Ethereal and lighter than air, home made meringues are an easy treat that will delight the senses.  Basic meringue has endless uses but one the most straight forward, is the meringue cookie.  The recipe below uses basic pantry staples and can be flavored in countless ways.  It can also be piped in to any design imaginable.  My son Michael age 9, actually piped the meringues in the picture using a pastry bag fitted with a star tip.  He was positively in orbit that he could make what he called "professional grade cookies" with a simple twist of his wrist.  However, if you do not have a pastry bag, please don't fret.  Meringue cookies can be made by simply plopping lofty dollops of batter on to a parchment lined baking sheet.  The only piece of equipment which I might argue is necessary to make these cookies, is a mixer.  That being said, if you have Julia Child's guns, you could probably get away without using one.  Please find my Swiss Chocolate Meringue recipe below.  And for Patti, Please know that you can substitute your sweetener in place of the sugar in the appropriate proportion.

Rachel's Swiss Chocolate Meringues

7 large egg whites at room temperature

1 cup granulated sugar

1/3 cup really good quality cocoa powder

pinch of cream of tartar (optional)

Preheat your oven to 225.  Whip the egg whites and a pinch of cream of tartar, using a mixer on medium high until medium peaks form.  While the mixer is running on low, slowly pour in the sugar and then the cocoa.  Mix on medium until glossy and fully incorporated.  Fill a pastry bag and pipe in desired shapes or simply dollop in small mounds on a baking sheet lined with parchment.  Bake for 1 1/2 hours until completely dry to the touch.  Allow to cool and store in a single layer.

Depending on the size of each cookie, this recipe makes around two dozen.

      

Kiwi Sorbet With Whole Fruit Lemon Extra Virgin Olive Oil

Kiwi Sorbet: green, sweet, tart and a cinch to make.  As if that weren't enough, kiwis are packed so full of nutrition , I think it can be argued that they're a super food.  If you take them from a fresh state and freeze them with minimal processing, you can preserve this nutrition indefinitely.  My kids happen to crave sour fruits which would include kiwis so we keep them around at my house whenever they're in season.  We recently purchased a giant bag of the little fuzzy fruits during a trip to the market.  My seven year old Jason says they're his favorite, so we bought a zillion of them.  Unfortunately, they were not such a favorite that he could devour them all in a timely fashion.  Not wanting to let the softening fruit go to waste, I decided to make a kiwi sorbet out of them.  If you start off with hard kiwis the recipe below will be on the tart side.  When kiwis are picked, the brix level begin to elevate.  This recipe is ideal using semi-soft kiwis because they're at their sweetest but they will need to be used quickly or spoilage will quickly set in.   The olive oil and sweetener in the recipe are both optional.  I hope you enjoy!

Kiwi Sorbet With Whole Fruit Lemon Extra Virgin Olive Oil

6 cups fresh peeled, chopped ripe kiwis, semi-soft and very sweet
1/4 cup agave nectar, honey or sugar (optional)
1/4 cup Whole Fruit Lemon Extra Virgin Olive Oil (optional)

Put the peeled chopped kiwis in the freezer 1/2 hour before pureeing them.  Put the chilled kiwis in to a blender along with the sweetener of choice, if using.  Blend to a puree.  With the motor running, pour in the olive oil to somewhat emulsify and pour in to the ice cream machine.  If necessary, chill the bowl ahead of time.  My ice cream maker has a built in compressor so I typically skip this step.

Makes 6 1/2 cups of sorbet or approximately 12 servings.