BACKYARD FIGS WITH GREEK YOGURT, MARCONA ALMONDS + HONEY

I went swimming with my mom on Sunday morning. (Well, technically it wasn't exactly swimming, but I did submerge myself in the Pacific and loll around in the waves for a while.) This may seem like a perfectly normal thing to do if one imagines the Hollywood version of California, all sunshine and palm trees. But the Bay Area doesn't meet this tropical vision. Ours is the land of fog, chilly summers and icy waters. Too much of a wuss about the cold, I (until Sunday) had never dipped more than a toe into the water in the 35 years I've lived in Northern California. Paul, on the other hand, surfs regularly. And our kids - Lilah a self proclaimed penguin and Otis who never seems to get cold - have swum many times, but not I.  I've happily stayed on shore, usually bundled in sweaters and scarves, watching everyone frolic in the surf. Even swathed in a wetsuit the waters are seriously chilly, but this time, I was determined to try something new. I have to say, it felt invigorating and life affirming to move beyond my comfort zone even in this tiny way.

A dip into unknown waters seems an apropos metaphor for my life at the moment. Since sending my book into the world last month, I feel as though I'm taking the plunge on a daily basis. I'm connecting with new people every day... Hosting a big party for my community. Teaching classes. Giving talks. Sitting on panels. Doing book signings. Giving interviews. It's all new for me. Despite my introverted leanings, I'm trying to approach this adventure with an open mind and heart and so far I've been blown away by the warmth and generosity I've encountered. When someone meets me with a smile and shares a story about their own love of cooking or even how my book might be bringing a little extra joy to their kitchens, I'm blown away and filled with gratitude.

As I pondered what recipe to share today, at first I imagined something elaborate and celebratory, but after I took a few quiet moments to breathe and reflect on what my body is craving these days, I realized that once again I'm inspired by the simple goodness that the season has to offer. Our backyard fig tree is bursting with huge juicy fruit and I thought I would let nature's exuberance mark this occasion by letting the figs shine in their own delicious way. Today's recipe isn't really a recipe at all, but an acknowledgment that if we take a moment to a look around and appreciate the magic that nature has to offer, we'll be met with great reward.

INGREDIENTS per serving

• 2-4 fresh ripe figs, sliced
• 1/2 - 3/4 cup Greek yogurt
• a handful of salted, roasted Marcona almonds
• a drizzling of honey

You can serve juicy figs with creamy Greek yogurt, honey and salty crunchy Marcona almonds - these delicious companions - for breakfast of course, but this dish also makes a wonderful afternoon pick-me-up or a not-too-sweet dessert. The layers of texture and flavor are heavenly!


It seems as though I'm not the only fig-lover out there.... Here are some other delicious fig recipes from around the web:

Phyllis's Fig and Blue Cheese Tart
Cheryl's Fig Leaf Ice Cream
Laura's Dark Chocolate Fig Cinnamon Buns
Stacy's The Wonder of the Fig
Sarah's No churn Fig + Coffee Ice Cream
Kathryn's Fig and Almond Torte
Elizabeth's Fig and Cantaloupe Salad
Kasey's Yogurt, Mascarpone and Fig Tartlets 
Carolyn's Brown Butter Almond Tea Cakes with Figs

A SALAD FOR THE EDIBLE SCHOOLYARD {+ my little video on how to supreme an orange}

Alice Waters' original Edible Schoolyard is a five minute walk from our house. For years, we've taken early evening strolls through the garden, ogling the vast array of plants, herbs, fruit trees - all inspiring our own tiny backyard veggie garden.

When our boy Otis was getting ready to enter middle school two years ago, we couldn't resist King. We wanted Otis to have the freedom to safely roam our neighborhood, ride his bike to school, have local friends, and be a part of our community school. I'd be lying if I didn't admit that the Edible Schoolyard was a huge draw for us in making this change.  King kids are fortunate enough to have classes in both the Kitchen and Garden programs associated with the Schoolyard.  Every time I visit, I'm stunned to see a huge group of middle schoolers not messing around or worrying about being cool, but totally focused and invigorated about cooking, gardening, eating, and learning. I've never seen adolescents so excited about vegetables! Who wouldn't want their child to have this invaluable education... an education which instills a passion for learning that permeates all aspects of the school, way beyond the Garden and Kitchen.

King kids know they're lucky to have the Schoolyard - I see them taking great pride in knowing where food comes from, and how to grow and cook nourishing food for themselves.  I dream of these King kids becoming parents a generation from now, and the joy and knowledge they will be able to share with their own families - the healthful meals they will cook with their own children.

When my amazing friend Phyllis asked if I'd be interested in teaching a class with her at the Edible Schoolyard to benefit our Berkeley Public Libraries, I immediately said "YES!" On Saturday, we had a blast cooking with 11 adorable kids and their moms, dads, and even a few grandmothers. Phyllis, a pastry master, taught everyone to make sumptuous savory tarts - my oh my were they incredibly good. Then, I worked with the gang on making a deconstructed salad and taught the kids how to whip up a simple vinaigrette in mason jars. Watching all their eager little faces as they shook up salad dressing and ate lettuce like it was candy made my heart swoon. While I always feel lucky to cook with my own kids and their friends, it was totally inspiring for me to cook with this group of kiddos I'd never met. I feel incredibly lucky to have had the tiniest taste of the magic the Edible Schoolyard gets to experience every day. I'm savoring it.

CITRUS, FENNEL, RADISH + PISTACHIO SALAD
 serves 4
{printable recipe}

For the dressing:

• 1 heaping teaspoon Dijon mustard
• generous pinch of good sea salt
• 2 tablespoons balsamic vinegar
• 1/3 cup olive oil

For the salad:

• 1/2 pound baby arugula, or butter lettuce
• 1 medium fennel bulb
• 6 radishes
• 8-10 kumquats
• 2 oranges: Cara Cara or blood oranges are my favorites here
• 1 cup roasted salted pistachio, shells removed; or 1/3 cup pepitas
• optional: arugula and/or fennel blossoms

The dressing: First, place all ingredients in a lidded jar. Shake vigorously until dressing has emulsified. Dip a leaf of lettuce into the dressing and add more salt, vinegar, or oil to your liking.

The salad: Wash, fully dry and place your salad greens into a large bowl. (Keep in mind that fully dried leaves will be key to your dressing adhering nicely to the greens later.) Trim and thinly slice fennel bulb and radishes. Slice kumquats thin, leaving skins on. Remove any seeds.

Supreme oranges. (See video at the end of this post.)

Place fennel, radishes, kumquats, orange slices, and pistachios (or pepitas) into individual bowls.

When all of your salad components are prepped, and you’re ready to eat, lightly dress your greens. (Go ahead and use your hands to toss the salad - it's the best way to get a beautiful even coating of dressing on all the leaves.) Place bowls of chopped goodies on the table and let everyone make the salad they desire. Pass around small pitcher of extra dressing in case anyone wants to add another drizzle to his/her plate.


I decided to make a little video for you guys ( my first ever!) showing the simple way to supreme an orange. If you struggle to slice clean segments of citrus and are looking for a little help, I hope this video makes your life easier....

BAKED APPLES WITH HAZELNUTS, MAPLE CREAM + CREME FRAICHE

Last month I decided to say no to refined sugar for the time being, just to give my belly a break. I LOVE sweet treats and tend to go a little overboard when surrounded by tempting sugary concoctions. In years past, I've taken white sugar out of my kitchen for long stretches of times (for years, in fact) and I'm amazed at how much better I feel when I do.

Deprivation is not an option for me, so I get a lot of joy from playing with alternative sugars and whipping up natural sweets.  Honey, coconut and date sugars are always wonderful, and a jar of maple cream, recently to given to me by my awesome neighbors Rich and Caitlin, begged to be put to good use. I like to think of maple cream as nature's caramel! These baked apples, sweetened with the maple cream, satisfy my sweet-tooth while keeping my belly happy. I hope they warm your bellies too.

You can serve the apples as dessert of course, or you could eat them on top of a bowl of oatmeal for
breakfast.

INGREDIENTS
{printable recipe}

• 6 apples: pink ladies and honey crisps are wonderful here
• 1/2 cup crushed toasted hazelnuts (toasted pecans or walnuts are also great)
• 3 tablespoons maple syrup
• 1/4 teaspoon cinnamon
• pinch of nutmeg
• zest of 2 small lemons
• 2 tablespoons unsalted butter, sliced into 6 pats
• maldon flaky sea salt 
• for topping: maple cream, creme fraiche ( for making your own creme fraiche, try this easy recipe), heavy cream

Preheat oven to 375.

Peel the upper 5th of your apple. Use a pairing knife to cut out the core - you want to cut a wider opening at the top, tapering down to the bottom of the apple. Place cored apples onto a baking dish or cookie sheet. If one of your apples won't sit up straight, slice a tiny bit off the bottom to give it a steady base.

Stuff apples with crushed hazelnuts. In a little cup or bowl, combine maple syrup, cinnamon, nutmeg and lemon zest. Scoop a spoonful or two of this tasty liquid over each hazelnut-stuffed apple. Place a pat of butter onto the top of each apple. Sprinkle on some flaky salt.

Place stuffed apples into the hot oven. Cook for 25-35 minutes until the sides of the apples have a little give when you press with your fingers. I like my baked apples pretty firm and just cooked through, not at all mushy.

While the apples are baking, scoop creme fraiche into a little pitcher. Use a fork to whisk in just enough heavy cream make the creme fraiche a pourable consistency.

Serve apples warm with a pitcher of runny creme fraiche and a ramekin of maple butter (amazing stuff!) or another pitcher of maple syrup to scoop over the baked apples.

Serves 6

SORREL PESTO WITH MARCONA ALMONDS

Have you made a New Year's resolution?

This may sound dorky.... but every January I aim for one big theme for the year. I started this tradition in 2008 - projected (by me) to be "The Year of Fun."  It turned out that 2008 brought me terrible health and the US economy went to hell. Nonetheless my "Year of Fun" moniker seemed to work miracles - I have great memories of dragging my tired self to ride roller coasters and squealing with abandon alongside my kids. Somehow my intention to look for fun helped me laugh at myself and see lightheartedness and small joys even when the tenor of the times was weighted with worry. 

I'm not sure what this year's theme will be, but it could be to take more time for nature. I really should start in our backyard garden - we have neglected it these past few months. Throughout the fall and winter, P and the kids are off at school all day and creep home after the sun has gone down, and I'm BUSY working on the book and cooking like a fiend. All of our veggies have been a bit ignored. Nonetheless, the strong are surviving and that's why I'm talking about sorrel today. Sorrel is one hearty plant and its fortitude warrants a little love today.

A few months ago Rach said she was whipping up sorrel pesto in her kitchen and urged us to try it. We're happy we did. Sorrel, with its tangy citrusy bite holds its own with raw garlic, while good olive oil, Parm, and Marcona almonds mellow things out nicely.
 

INGREDIENTS
{printable recipe}

• 2 cups loosely packed sorrel leaves (arugula would make a nice peppery substitute here)
• 1/3 cup salted and roasted Marcona almonds
• 2 cloves garlic
• 1/3 cup grated Parmesan
• pinch of salt
• a few grinds of the pepper mill
• 1/2-2/3 cup olive oil

Blend all ingredients in a blender or food processor and you've got Sorrel Pesto!

Of course this pesto is good on pasta, pizza, or a sandwich, but we also like it slathered onto grilled fish, or roasted chicken, or poached eggs. Just this morning, I scooped some sorrel pesto onto my frittata. Yum!

For more pesto love check out:

• Phyllis's ode to pestos and gremolata
• Laura's Kale-Walnut Pesto
• Emma's Broccoli + Arugula Pesto

And I'd love to hear your New Year's resolutions if you are willing to share...

xo
E

AUTUMN BREAKFAST PORRIDGE

For me, fall feels official after we've had our first fire in the fireplace. I love long summer days, but sitting around with friends, chatting by the warmth of a fire on a dark evening makes saying goodbye to summer okay by me.

Autumn mornings are another story. There's something painful about dragging ourselves from bed before the sun rises. We all need a little extra help to wake our sleepy bellies and eating something warm and cozy like this oatmeal does help to put all of us in a good mood for the day. (I must confess that I also need a few cups of really strong coffee to get myself going!)

What's your morning routine these days?

My Baba was big into a warm bowl of Cream of Wheat in the morning. Even though wheat is no longer part of my life, I still like a hearty bowl of warm grains. Baba always chopped up dates and tossed them into the bowl - this tradition I happily continue. The carmely dates add a nice chewy, sweet bite and I like to add a few other of my favorite goodies to the mix. Slices of ripe juicy pears, toasted hazelnuts, along with cream and maple syrup, transform a simple bowl of oats into a full meal packed with complex flavor, texture, nourishment, and comfort - a very good was to start the day.

Pears are ridiculously good this time of year and I'm eating them every which way I can. How about you?

ARUGULA SALAD WITH MARCONA ALMONDS, AVOCADO + FENNEL SLIVERS

What do you make yourself for lunch?

I make some variation on this salad for my own lunch at least once a week, and it always makes me happy. The foundation ingredients are the same: fresh arugula and thinly sliced fennel bulb (preferable from our backyard garden), and avocado. These items - three of my favorites - with a nice dressing can be enough lunch for me. That said, I usually like to layer a few more items in my salad bowl: toasted pine nuts, hazelnuts, or pistachios, and either Parmesan or fresh goat cheese. In winter, kumquats or blood orange are nice additions, and in summer I will add some juicy cherry tomatoes. If I can, I throw in a few fennel or arugula blossoms from the garden.

The layers of flavor and texture in this salad are not only beautiful to look at, they are deeply satisfying: you get peppery, crisp, creamy, salty, and crunchy bites all in one dish!

INGREDIENTS makes 2 meal-sized salads

(printable recipe)

• 1 heaping teaspoon Dijon mustard
• 2 tablespoons Balsamic Vinegar
• sea salt, a pinch or two
• 1/2 cup Extra Virgin olive oil
• 4 cups fresh baby arugula leaves
• 1/2 cup thinly sliced fennel bulb
• 1 avocado, sliced and peeled
• 1/2 cup Marcona almonds (or toasted pine nuts)
• 1 ounce best quality Parmesan, shaved
•  freshly ground Black pepper

First, make your dressing. Scoop the Dijon into a 16 ounce Mason Jar, giving you plenty of room for whisking the dressing. Pour in 2 tablespoons of vinegar and a pinch of nice salt. Use a fork or small whisk to fully incorporate the ingredients. This next part is essential to a successful dressing: whisk vigorously and continually as you slowly drizzle your olive oil into the jar. Stop periodically to make sure the oil is emulsifying, giving it a few extra whisks before you continue drizzling in the oil. You will end up with a really nice creamy dressing for your salad. Taste and add more salt if you need it. Set aside. You will have leftover dressing for later use - always a nice thing to have on hand.

Wash and thoroughly dry your arugula. Scatter even amounts of greens onto two pretty plates or low bowls. Using a mandolin, if you've got one, slice the fennel bulb into thin rounds. Scatter fennel slivers over the arugula. Next layer on the avocado slices. Then sprinkle on the Marcona almonds. Finally, using a vegetable peeler, shave thick pieces of Parmesan over the salads. Drizzle a tablespoon or two of dressing onto each salad and give a few grinds of the pepper mill.

Enjoy!

WALNUT CAKE

Have you guys been reading about Rene Redzepi and his inspiring restaurant Noma? I was wowed by his enviable foraging and thoughtful approach to food in this New Yorker article. Then, when I saw Bon Appetit's piece on the home-cooked meal he and his wife made for David Chang, I knew their Walnut Cake recipe was one I needed to try.

Nuts are essential to our pantry. Give us pistachios, pecans, pine nuts, marcona almonds and we'll toss them into salads, porridge, and pastas. And of course nuts are a quick and easy snack any old time.  Whenever I stumble upon an interesting recipe that bakes with nuts, I feel compelled to give it a go and am rarely disappointed.

We noshed on Redzepi's cake for days. It works not just for dessert, but also for a nice tea, or even breakfast. Topped with a dollop of whipped cream, a few berries, or a smear of Kumquat Marmalade, this nutty cake made me extremely happy!




Notes: Keep in mind that this recipe feeds quite a crowd - considering the richness of the ingredients, a little slice is all you need. Next time, I'll try cutting the recipe in half. 

*Also I have been trying to avoid most sugars lately, thus I have adapted the recipe to use honey and coconut sugar - both great flavors that worked really well with the walnuts.


INGREDIENTS adapted from Bon Appetit March 2012 by Rene and Nadine Levy Redzepi
(printable recipe)

• 1 cup unsalted butter (room temp)
• 6 tablespoons coconut sugar, * divided in half (or Redzepi asks for raw sugar)
• 7 cups walnut halves
• 3/4 cup all purpose flour ( GF folks I used Pamela's Bread Blend)
• 1  1/2 cup almond meal
• 3/4 cup honey*
• 6 large eggs
• 3/4 cup heavy cream
• 1/2 cup unsweetened cow or sheep's yogurt 
• 1 teaspoon kosher salt
• 1 teaspoon genuine vanilla extract
• optional toppings: whipped cream, berries, pears, jam, yogurt

  serves 18-24

Preheat oven to 350. Prepare your 13x9x2 inch baking pan by sprinkling 3 tablespoons of coconut sugar evenly over the bottom of the pan. Set aside.

Coarsely chop 2 cups of walnuts in a food processor. Set aside.

Coarsely chop the remaining 5 cups of walnuts in the food processor. Add the flour and pulse the processor until the nuts are finely grounds. Add almond meal. Pulse to combine.

In another large mixing bowl (your Kitchen Aid Mixer, if you have one) beat butter and honey together for a few minutes until light and fluffy. Add eggs, cream, yogurt, salt, and vanilla and mix ingredients until well blended - another minute or so.

Add finely ground walnut/flour/almond meal mixture to the sugar/egg/butter mixing bowl. Stir to integrate ingredients. Finally, fold in coarsely chopped walnuts.

Pour batter into prepared baking pan, smoothing the top with a spatula. Sprinkle remaining 3 tablespoons coconut sugar evenly over the top. 

Bake for 50 minutes to an hour. Test for doneness with a toothpick. When the toothpick comes out clean, your cake in done.

Set aside cake to cool on a baking rack.

Redzepi suggests placing the cake in the refrigerator and serving chilled. 

 ENJOY!

CHOCOLATE BARK WITH CARAMELIZED MARCONA ALMONDS

Wow! Is it just me or are the holidays gaining on us like a freight train?  I am still in denial and keep casually telling myself there must still be weeks and weeks to get ready. I may not have done much holiday shopping yet, but I have gotten some cooking in. Last weekend the kids and I made peppermint bark - an old favorite in our house - and we tried out this new bark recipe that I am in love with.

Keeping life simple and sane around the holiday is a huge goal for me. How can we all have fun and not get stressed? This kind of recipe makes me so happy not only because it tastes delish, but it also takes very little time and the kids love to help. Here's a recipe that once again proves that just a few really good ingredients mixed together can make for damned good eats.


Marcona almonds + Caramel + Dark Chocolate + Sea Salt = Happiness


Don't forget to share....This bark makes an awesome gift.


INGREDIENTS  from Bon Appetit December 2011
(printable recipe)

• 1/2 cup sugar
• 2 Tablespoons water
• 1 Tablespoon unsalted butter
• 1 1/2 cup roasted Marcona almonds (not in oil)
• 1 pound high quality dark chocolate (60-70% cacao), chopped (or chocolate chips will work)
• flaky sea salt, like Maldon

Line a baking sheet with parchment paper. Set aside.

Place sugar and water in a small heavy bottomed sauce-pan. Place pan over medium-low heat, stirring occasionally until sugar crystals have completely dissolved. (You don't want the sugar to burn until all the crystals have broken down.)Then, bring to a boil, continue stirring occasionally, and cook for a few minutes until you get that nice deep amber color. Take the pan off heat and immediately whisk in butter.

Toss Marcona almonds into the caramel and stir to coat. Spread out gooey caramelized almonds onto the baking sheet lined with parchment paper. Let cool and then break up/or chop the bigger clusters. Set aside 1/4 of the almonds for garnish.

Slowly melt chocolate in a double boiler. (This can mean simply placing a metal mixing bowl over a pot of simmering water.) When chocolate is completely melted, add 3/4 of the caramelized almonds and stir quickly to coat. Pour the chocolate/almond mixture back onto the parchment-lined baking sheet. Spread out the chocolate so that the nuts are only one layer thick. Sprinkle the remaining almonds and flaky sea salt over the top of the chocolate.

Refrigerate for 3 hours. Break apart the hardened bark, and you are ready to go.

Keep chilled.

Wishing you peaceful, healthy, and cozy holidays! xo E

TOASTED PISTACHIO PESTO

My belly is still recovering from overindulging in a delicious Thanksgiving feast. How about yours?  Every year I am shocked to be hungry in the days after Thanksgiving. But here I am, back in the kitchen, ready for more.

Speaking of thanks, topping my list of things to be thankful for this year (and the list is long!) is...  my mom is healthy and cancer-free after a very scary couple of months.  I continue to be awed by her strength, attitude, grace, and resilience. When I brought her home after her second surgery last month, I told her I'd cook anything she craved. She wanted pesto. The sweet, funky, grocery store in her little town doesn't always stock pine nuts, but they did have some really good, roasted, organic pistachios from a farm nearby. I was inspired. I whipped up some chunky, rustic, and super flavorful pesto for my hungry mom. I was sure to pack in an extra dose of love in this meal knowing how essential every bite is to her healing process. She wolfed down her bowl of pistachio pesto pasta and continued to crave and eat bowls of pesto pasta for days. I was so honored to feed my mom.

I've been playing around with this recipe ever since. I tried adding some lemon zest and that didn't work. I substituted parsley for basil - success. I thought sweet and nutty Piave would be a great partner to the standard Parmesan and it was. I also ended up loving the addition of whole pistachios, leaves of parsley, and extra grated cheese to be scattered over the platted pesto pasta - the varied texture of the deconstructed pesto elements gives this classic a refreshing new life.

Like pretty much all of the recipes I share with you, this one is only as good as its ingredients. The pistachios need to be flavorful, the parsley fresh and perky, and the cheese delicious. I hope this recipe nourishes you as it did my mom.


INGREDIENTS (printable recipe)

• pasta of your liking
• 3/4 cup pistachios, roasted (or if raw follow my roasting suggestions below)
• 2 cups loosely packed Italian parsley leaves
• 1/4 cup finely grated Piave (if you cannot find Piave, you can just use Parmesan)
• 1/4 cup finely grated Parmesan (plus some extra for the table)
• 2 cloves garlic, pressed or finely chopped
• 1/2-3/4 cup olive oil
• sea salt and black pepper to taste

Heat a large pot of pasta water while you make the pesto.

If you are using raw pistachios, do the following.... Heat a skillet over medium heat on the stove top. Toss in the raw pistachios and give them a shake occasionally to ensure even browning. It should take about 5-7 minutes to toast the pistachios this way. Set pistachios aside to cool to room temp before using.  They will firm up a bit as they cool to room temp.

For garnish later, set aside 1/4 cup roasted whole pistachios, 1/4 cup flat leaf parsley, 1/4 cup mixed grated cheeses.

Get out your blender. Place remaining pistachios in the blender and pulse until the nuts are very coarsely chopped. (I think this coarse texture really makes the dish). Add remaining parsley leaves and pulse again a few times to blend. Add just enough olive oil to make the mixture move - about 1/2 cup. Add garlic, remaining cheese, salt, and freshly ground black pepper. Barely blend in order to preserve that coarse texture. Taste to see if you'd like additional salt or pepper. Add if needed.

Cook your pasta.

Scoop pesto onto piles of warm pasta. Scatter a few whole pistachios and parsley leaves over each plate. Pass the grated cheese, salt, pepper grinder, and even a little dish with extra pesto.

Enjoy!

TEA + COOKIES

I don't want to get too heavy on you, though I have to admit, this is an intense week. One of my favorite people on this planet is getting ready for a really tough surgery. Maybe it's my coping mechanisms kicking in...  but I needed to bake some cookies. Crispy, chewy cookies. Comforting, easy cookies. In fact, you may not even have to go to the store to buy ingredients for these little guys, because they are made with just a few simple pantry ingredients. 

Cookie-making highlights....

Getting to stay in my pajamas while I cooked. 

The smell of the almond extract when I whisk the egg whites.

Eating cookies and tea before lunch.

The warm heat of the oven on a gray and rainy day.

AMARETTI  adapted from Patricia Well's Tratoria
(printable recipe)

• 1/3 cup egg whites (whites from 2-3 eggs) - warmed to room temperature
• 3/4 cups finely ground blanched almonds 
• 3/4 cup sugar
• 1/2 teaspoon almond extract

Preheat oven to 350.

If you are pulling your eggs from the fridge, you can quickly bring them to room temperature by submerging them in a bowl of warm water.

In a medium bowl, mix ground almonds and sugar.

In another bowl, whisk egg whites and almond extract. Doesn't that smell good! 

Pour whisked egg into the bowl with the almonds and sugar, stir, and you'll have a sticky batter that's ready to bake.

Line baking sheet with parchment paper. Scoop 1/2 teaspoon dollops of batter on to the parchment paper. Leave plenty of room around each cookie so they can spread.  Wells suggests baking only 12 cookies on a sheet, and that worked well for me.

Bake for 11-15 minutes. The cookies are done when the outsides are golden brown and the middle is a little firm. Remove from the oven and place cookies (while still on the parchment) onto a cooling rack. The cookies will crisp up quickly and be ready to eat.

Boy, were those easy and good. I'm satisfied now.



Makes 3 dozen cookies. These should keep up to 10 days in an airtight container.

SPICY QUINOA WITH TANGERINES, PISTACHIOS, AND HERB PUREE

Here in Bali, we've been buying these tangerines for months now and I still am awed every time I cut one open - the contrast of the ultra-dark green skin and the bright ripe orange interior is a thing of beauty. I wanted to celebrate these stunners with a recipe for you, and I came up with this new dish that I am crazy about.

I knew I wanted to make something with quinoa, tangerines, and pistachios. After adding a little of this and a little more of that, we have a recipe that is sweet, savory, spicy, salty, and wholesome all in one bowl.

In order to get the kids to eat this dish, I served all the elements separately. Lilah, favoring pistachios and tangerine slices, ate everything but the spicy dressing. Otis helped make the puree and loved everything but the feta. P and I doused our quinoa in the verdant puree and liberally sprinkled every goody over the top. We all went back for seconds - success!

This quinoa could easily be a vegetarian main course and I think it would make a delicious accompaniment for simple grilled chicken, or a whole roasted fish.

INGREDIENTS

• 1 1/2 cups quinoa (brown rice can also be used in this recipe)
• 1/3 cup fresh tangerine juice
• 1/3 cup olive oil
• 4 teaspoons lime juice (approximately 3 limes)
• 1 teaspoon sea salt
• pinch of fresh ground black pepper
• 1 or 2 jalapenos, de-seeded and chopped
• 1 (loosely packed) cup fresh cilantro leaves + extra for garnish
• 1/2 (loosely packed) cup fresh mint leaves + extra for garnish
• 1/2 cup pistachios
• 2 large, or 4 small tangerines
• 1/2 cup crumbled feta

 

Rinse quinoa several times. Then combine quinoa with 3 cups of water in a large sauce pan. Bring water to a boil. Cover and simmer for 10-15 minutes or until grain is tender and cooked. Rinse with cold water. Let cool to room temp.

Place tangerine juice, olive oil, lime juice, 1 teaspoon salt, black pepper, chopped jalapeno, 1 cup cilantro leaves, and 1/2 cup mint leaves into a blender. Blend until you have a nice vibrant green puree.

Prepare tangerines: Peel 2 large (or 4 small) tangerines. I kept the peels on for the photographs because I just love the look (and my one and only knife here is duller than you can imagine!), but I wouldn't recommend eating that much peel in the salad. Check out this post, for a really easy way to slice citrus for salad.  Or, if you happen to have tangerines with tender membranes, you can just peel them and use the sections unsliced. Set aside tangerine slices/sections.

If you have picky little eaters, serve all ingredients separately. Otherwise, toss room temperature quinoa and dressing together. Scoop a mound of dressed quinoa onto each plate. Scatter tangerine, pistachios, feta, and the remaining fresh herbs over the top.

Enjoy!

makes 4- 6 servings as a side dish, or 2-3 large mains

RASPBERRY TEA CAKES

All over New Zealand and Australia, we encountered delicious pastries called Friands,  a descendant of the French financier.   I found a recipe to try, baked and ate batch after batch until they were just right.  Now, I am hooked on these moist almondy tea cakes. Yum!

In Nelson, New Zealand, we settled in for a longer stay, had a cute little kitchen, and I decided to take on more adventurous baking projects. Since my cooking life became free of wheat, I have been hesitant to start making my own flour mixes. I love to use ground nuts in baking and when a recipe calls for wheat flour, I have relied on Pamela’s brilliant flour blends as a substitute. Since we started traveling, I have been playing a bit with other flours. I have had some mean rice pancakes and throughout Asia, rice flour has been a good friend to me. In Nelson, I found a groovy little health food store with all sorts of bulk grains and flours. I picked up some millet flour because the flavor is so good and it is healthy as well.

Unlike many gluten-free baked goods, these tea cakes are fluffy and light in the centers thanks to the whipped egg whites. 

INGREDIENTS
adapted from Raspberry Friand Recipe in Donna Hay December 2010

• 1 cup ground almonds
• 1/2 teaspoon baking powder
• 1 2/3 cup confectioners sugar
• 5 lightly whisked egg whites, room temp
• 1/4 cup millet flour
• 1/2 cup white rice flour
• (3/4 cup of cake flour can be substituted for the rice and millet flours)
• 1/2 cup butter, melted
• raspberries, fresh or frozen will do

Preheat oven to 350.

Grease muffin tin. Set aside.

Bring eggs to room temperature.

In a large bowl, whisk egg whites until foamy, but not stiff.

In a separate bowl, sift baking powder, sugar and flours. Add ground almond to the dry ingredients. Stir.

Fold dry ingredients into egg whites.

Add melted butter. Stir to incorporate batter.

Pour batter into greased muffin tin and sprinkle a few raspberries over the tops.

Bake 25 minutes until golden.

makes 12

SNOWY ALMOND COOKIES

These cookies are simple, chewy, and good!  They are made without flour - the ground almonds give rich flavor and even add a little healthiness to these easy treats. I knew they were good when my family quickly devoured an entire batch and whined for more.

Even though we are in New Zealand where it is Spring time, as native Northern Hemisphere dwellers, we have the Winter holidays on our mind. The kids and I whipped up a batch of these cookies one day and dubbed them - “Snowy” in honor of the holiday season.

Maybe it’s the holiday of year, maybe it’s the preponderance of sweets temptimg me at every cafe in NZ, or maybe it’s the adorable tiny cottage we are staying in with a white picket fence... all I know is I need to bake. For ages, I have been wanting to make my own macarons. I did some research into recipes and decided they would take way too much time, effort, and equipment for me in my temporary, basic kitchen. Plus I am way too impatient for intricate  and complicated baking recipes - not my forte. So here I am making a faux-macaronish chewy almond cookie... and I am totally satisfied.

Caramelized Rosemary Walnuts

Sticky, salty, spicy, sweet walnuts.

I hate buying packaged snacks, yet I take that easy path more than I'd like to admit. Even with all the cooking we do around here, I still forget just how simple it is to throw something together at home. There are a million recipes for toasted nuts, but I wanted to use agave instead of the sugar you find in most caramelized versions. Plus, I had a very specific flavor in mind - a balance of cayenne kick, agave sweetness, buttery goodness, and salty crunch. I whipped up many batches of these nuts before I got the taste I was craving. Here's the recipe.


INGREDIENTS

• 2 1/2  cups shelled walnut halves
• 4 tablespoons unsalted butter
• 2 tablespoons fresh rosemary leaves
• 2 generous tablespoons dark agave nectar
• pinch of cayenne (approximately 1/8 teaspoon)
• freshly ground sea salt

Preheat oven to 375. Place walnuts on a cookie sheet and toast in the oven for approximately 7-10 minutes. Walnuts should be fully roasted.

While walnuts are cooking, melt butter in a sauce pan. Add cayenne and rosemary leaves. Let steep for a minute or two. Add dark agave nectar. Stir and continue gently cooking for another minute or so. When walnuts are toasted, immediately add them to the saucepan and thoroughly coat with butter mixture. Let everything bubble together for another minute. Then spread walnuts on a sheet of parchment.  Grind sea salt over the tops of the nuts so that the salt will stick. Cool and serve.

Note: You can also serve these nuts with many delicious cheeses or add some to a salad with butter lettuce, pear, and Gorgonzola. Today, I tossed some caramelized walnuts into my morning bowl of Greek yogurt along with some sliced peach. Yum.

3 Ingredient Peanut Butter Cookies

After all that hard working shucking fava beans for my last recipe, we deserve a quick and easy cooking project. Well here it is.

I wish I could take credit for coming up with this extremely simple recipe, but I can't. For some time I have heard rumors about a cookie that requires only three ingredients - peanut butter, sugar, and egg. With such delectable ingredients how can the recipe be bad? These moist little cookies taste kinda like the inside of a Reece's Peanut Butter Cup.

Of course, I had to play around with the recipe a bit and I welcome you to do the same. Using crunchy peanut butter brought great texture to the cookies and the vanilla sugar was a nice addition. Plus, we enjoyed the cookies most when I reduced the sugar. You can also add chocolate chips, though we didn't find them necessary. True, my recipe is no longer as perfectly simple as the original, but hey it's fun to play in the kitchen.

BASIC RECIPE INGREDIENTS
original recipe creator unknown

• 1 cup peanut butter
• 1 cup sugar
• 1 egg, gently beaten

YUMMY SUPPER VARIATION

• 1 cup crunchy organic peanut butter
• 2/3 cup organic vanilla sugar (see notes in this recipe)
• 1 farm egg, gently beaten
• optional: 1/2 cup dark chocolate chips 

Preheat oven to 350.

Mix peanut butter, sugar, and egg until well-integrated. (Fold in chocolate chips, if you want them.) Scoop dollops of dough onto cookie sheet.

Bake for 9 minutes. The cookies will still look a little undercooked. Let them rest on the pan for 10 minutes and they will start to firm up. Then slide the cookies onto a rack to finish cooling.

That's it!

Braised Halibut with Pistachios and Preserved Lemons

One evening I was busy with kid activities (homework, baths, art projects etc) and P was in charge of dinner. I expected a simple weeknight meal of grilled halibut and salad. But Paul treated us to a new scrumptious dish - Halibut with Pistachios and Preserved Meyer Lemons. It was so good, I had to share with you. Paul swears this dish isn't difficult to make - hard to believe P when you taste the fish - its flavors are complex and fancy-restaurant-good.

Our neighbor Rich recently gave us a jar of his home-preserved Meyer lemons, a necessary ingredient for this halibut dish. I just started to cure my own preserved lemons today.  See the following recipe to make your own.


INGREDIENTS
adapted from A16 Food + Wine  by Nate Appleman, Shelley Lindgren, and Kate Leahy

•  1 1/2 pounds halibut fillets
• sea salt
• 1 cup pistachios, shelled and lightly toasted
  
• 2 wedges preserved lemons
• 1/4 teaspoon dried chili flakes
• 1/2 cup olive oil
• 2 cups loosely packed parsley leaves, coarsely chopped
  
• 1 fresh lemon, cut into wedges
  

Season the fish with a generous sprinkling of salt. Cover and refrigerate for at least an hour, or up to 4 hours before cooking.

30 minutes before cooking, bring fish to room temp.

Preheat oven to 400.

Remove pith and flesh from preserved lemon. Soak to remove excess salt. Rinse and mince.

In a mortar or food processor combine lemon, toasted pistachios and chili flakes. Coarsely blend, then slowly drizzle in olive oil. Add chopped parsley and continue to pulse, or crush until combined with other ingredients. Before adding any salt to the mixture, taste. There may be enough salt from the preserved lemons. If not, add a little sea salt to taste.

Place fish in a baking dish. Cover the top of each fillet with the pistachio/ lemon mixture. Press in gently so topping stays put.

Pour enough water into the pan so that it reaches half way up the sides of the fish. Bake in oven for 10-15 minutes until fish is just cooked through.

Transfer each fillets onto a warm plate. Finish with a drizzling of olive oil and lemon wedges on the side.

Give this recipe a try, and you will not be disappointed.

Serves 4

Pistachio Cake with Cara Cara Salad

Pistachio cake with Cara Caras on the side sounds irresistibly delicious to me (and maybe even a little healthy). When I found this recipe in the beautiful A16 cookbook, I had to give it a try. Lately, I have been LOVING recipes that use ground nuts in baking - the nuts give such a rich flavor and texture.

A lovely dessert after lunch, this pistachio cake could also be a nice little breakfast, tea, or brunch in and of itself. Today, I toasted a piece of leftover cake and ate it with a bowl of Greek yogurt and sliced pears. Yum.


INGREDIENTS
adapted from A16 Food and Wine by Nate Appleman and Shelley Lindgren

• 1 1/3 cup unsalted and shelled pistachios (plus a handful for garnish)
• 1 1/3 cup blanched almonds
• 1/2 cup plus 2 tablespoons unsalted butter, at room temp
• 3/4 cup plus 3 tablespoons sugar
• 3 lemons
• 1/2 teaspoon pure vanilla extract
• 3 eggs
• 1/2 cup plus 1 tablespoon all purpose flour (for GF folks, Pamela's Bread and Flour mix)
• 1/4 teaspoon kosher salt
• 5 Cara Cara Oranges or Blood Oranges
• 1/4 cup Meyer Lemon Marmalade
• creme fraiche

Preheat oven to 300.

In a food processor or blender pulse to grind up nuts. I recommend doing this in a couple batches to insure a fairly even ground. The ground pistachios were so gorgeous, I had to take a photo.




Next combine butter and sugar in a stand up mixer. Grate the zest of three lemons. Using the paddle attachment, blend butter, sugar and zest for 2 minutes on medium speed. Add vanilla and mix until integrated. Turn the mixer down to low and slowly mix in the ground nuts. Add one egg at a time while leaving the mixer running. Wait until each egg is mixed in before adding the next. Finally, add flour and salt. Stop mixing when all ingredients are incorporated.

Pour delicious batter into greased 4x8 inch loaf pan. The original recipe calls for the cake to bake for 45 minutes, but I had to bake the cake much longer. (About 25 minutes longer!) Trust yourself and use the old standard of checking for doneness - poke with a toothpick until it comes out clean.

Before removing from pan, let cake cool on a wire rack for 10 minutes. Slide a knife around the edges of the cake to insure it isn't stuck to the pan. The cake can be served warm or saved for later.




While the cake is baking, prepare your Cara Cara salad. Remove skins from oranges and slice. Slice off top and bottom of each orange. Then remove of skin in a few wide strips. Cut orange crosswise into slices about 1/4 thick.  See this simple technique below...

In a saucepan, gently warm marmalade. Add a little lemon juice if it is still too thick after warming. The texture should remind you of a thick vinaigrette. Toss the orange slices with the marmalade. Put this simple citrus salad on a plate next to a slice of the cake.

Top cake with a dollop of creme fraiche and a few pistachios. Serve and enjoy!