Mate Iced Tea

Ahhh...this has become my ultimate "feel good" summer concoction. It's better for you than coffee yet still has a nice caffeine high. Mate is a traditional South American infused drink, made from steeping dried leaves of yerba mate in hot water. You can find tea bags of mate infusions in most local grocery stores now to make the brewing process easier. Yerba mate tea contains significant levels of antioxidants, with slightly higher levels than green tea and studies have shown that it may exhibit significant cancer-fighting activity. It has more caffeine than a cup of coffee, yet does not give you the "jitters" that coffee can. This summer I pour it over ice and add a splash of lime and agave. Simple. Refreshing.

Mate Iced Tea

5 yerba mate tea bags

1/2 gallon hot water

juice from a couple of limes

agave, to liking

Boil water. Pour into a pitcher and steep tea bags until desired strength. Remove tea bags. Once cooled, add juice from limes and agave to taste.  Pour over ice and enjoy.

This can be kept in the fridge for a couple of days. 

Fourth of July

Hamptons. Salmon + chicken skewers. Fresh Mango Salsa. Housemade Chimichurri. Local Corn and tomatoes. Wedge + Blue CheeseSalad.Good wine. S'Mores. Great Friends.

Summer Scrumptious

I am spending July and August in the Hamptons. I know, I know I am one lucky duck! It's only been a week and I've already had the chance to do a ton of cooking, experimenting and baking. The freshest and most ripe summer produce that you could image is out here and it only inspires me to try new things in the kitchen. Although I cannot take you out here with me, I can share with you my culinary successes. You too can taste a little piece of summer wherever you may be. These muffins are easy to make. I used spelt flour, which is easier to digest than white or wheat. I also used a vegan butter in this recipe and I do use an egg. Feel free to experiment with your choice of flours, milks or egg substitute to suite your needs. 

EQUIPMENT: muffin pan (12 regular sized or 24 mini-muffins)

Blueberry Mini-Muffins

For the muffins:

1 3/4 cups spelt flour

1/2 cup organic sugar

2 tsp baking powder

3/4 tsp salt

1 tsp grated lemon zest

1 large egg (or flax goop, or egg substitute)

1/2 cup almond milk (or whole milk)

5 Tbsp Earth Balance (or unsalted butter), melted

1 1/2 cup blueberries

For the topping:

1/2 cup rolled oats

large pinch brown sugar

1/4 tsp cinnamon

2 Tbsp Earth Balance (or unsalted butter)

Preheat oven to 375 degrees. Grease muffin pans with canola oil or use muffin cups.

Whisk together the flour, sugar, baking powder and salt in large bowl, then whisk in the zest. Whisk the egg in another bowl, then whisk in the milk and the butter. Stir wet ingredients into the dry ingredients. Fold in the blueberries with a rubber spatula. Divide among the the muffin cups.

For the topping, stir together the oats, sugar and cinnamon. Using your fingers, pinch the mixture until tiny crumbles form. Sprinkle over the batter in muffin tins. Bake until toothpick comes out clean, about 15 minutes. Allow to cool on rack. Remove from molds and serve warm or at room temperature.

Small Bites: Big Flavor

Since finishing my internship at Pure Food and Wine, I have been experimenting with recipes, dabbling into their cookbooks and making new creations of my own. I wanted to bring my favorite dishes from the restaurant into my kitchen, taking some of their flavor inspirations and techniques and layering them into my daily meals. One of my favorite things to plate (and snack on) on the line was their tarts, served as an hors d'ouvre. This is something that seems to change quite often in the restaurant, but I loved the bold flavors that came out of these small bites. This recipe is as close as I can remember, though I believe we used an apple cider reduction as the sauce. There are so many different ways to play around with this. I made my base more of a cracker, instead of a tart, as I did not have tart molds on hand to create the shape. This worked out just fine, and I actually prefer having the leftovers around to snack on. Here is my latest version and what I learned from Pure Food and Wine.

   

Pinot Noir Crisps with Herbed Cashew Cream

Trumpet Mushrooms + Caramelized Shallots

Apricot-Riesling Sauce

The Apricot Riesling sauce, along with the freshness from the herbs brightens up the heavy Pinot Noir, shallot and trumpet mushroom flavor. With the sweetness from the maple shallots and truffle oil notes, this makes for one awesome bite. I used Dr. Cow's Cashew Cream Cheese as a base and added my own herbs, but you can certainly make your own cashew cheese. I added fresh chives and parsley. Serves about 4. 

Black Pepper-Pinot Noir Crisps

1 cup pecans, soaked for 1 hour

3 Tbsp nutritional yeast

3 1/2 Tbsp Pinot Noir

3 1/2 Tbsp ground flax seeds

freshly ground black pepper

pinch of sea salt

In a food processor, blend all the ingredients until smooth. Add more wine as necessary until you get a smooth consistency, like peanut butter. Spread the mixture evenly on a Teflex-lined dehydrator tray, using an offset spatula to spread evenly. 

Dehydrate for about 2 hours, until the surface is completely dry. Use a cutter of your choice (depending on what size/shape cracker you want) to score shapes into the mixture. Dehydrate for another 2 to 3 hours until the tops feel dry. Flip onto the mesh screen, peeling off the Teflex sheet and dehydrate until crisp. 

 Marinated Trumpet Mushrooms

1 cup black trumpet mushrooms (I used dried)

1/4 cup Pinot Noir

1/4 medium shallot, peeled and finely minced

1/4 cup nama shoyu

1/2 tsp white truffle oil

Freshly ground black pepper

Rinse the mushrooms and pat dry. Mix the ingredients in a bowl and toss. Place mushrooms in the dehydrator until ready to serve.

Caramelized Shallots

2 medium shallots, peeled, cut in half, and sliced very thin

Splash of maple syrup

Splash of extra-virgin olive oil

Pinch of sea salt

Toss ingredients in a shallow small hotel pan, or mini loaf pan until evenly coated. Dehydrate until shallots are broken down and the liquid is mostly evaporated, about 2 to 4 hours.

Apricot-Riesling Sauce

1/2 cup dried apricots

1/2 cup dry Riesling

Punch of sea salt

Puree ingredients in a high-speed blender until smooth.

To assemble, drizzle the plate with the Apricot-Riesling Sauce. Place a Pinot Noir Crisp on the plate, stack with a spoonful of the herbed cashew cream, a pinch-ful of shallots and trumpet mushrooms. Top off with more fresh herbs and a few drops of truffle oil.

The Avocado Toast: Revisited

I posted a while back about my favorite any-time snack, The Avocado Toast. It's healthy and fresh, full of flavor and satisfying. I have turned many people with many different palettes onto this and I've recently upped-the-anti with a few additions. I continue to enjoy this savory creation, playing with new and different flavors, especially as the Summer months approach us with all of its ripe produce.

I used Mana Bread in this recipe, but any good multi-grain bread will do the trick. Mana bread is organic and sprouted, and contains no yeast, salt, oil, or sweeteners. It's full of protein and fiber and has a wonderfully nutty taste. It's a bit dense, but sliced thin and extra toasted, it makes for the perfect bite.

I top off this recipe with fresh organic, raw sauerkraut. I have really gotten into pickling and fermentation lately and favor the tastes, along with the health promoting qualities that this process offers. Naturally fermented foods contain active cultures and enzymes (like those found in yogurt) that help support proper digestion, aid in nutrient absorption and contribute to healthy metabolic function. Studies have shown that regular consumption of naturally fermented vegetables positively correlate with low rates of asthma, skin problems and autoimmune disorders in children and also have potential anti-cancer links. You can make your own sauerkraut or purchase from your local market. I recommend Real Pickles brand, but just be sure it's raw and organic. 

Avocado, Tomato + Sauerkraut Toasts

Serves 2

6 slices mana bread (or other multi-grain bread)

2 avocados, halved + pitted 

juice of 1 lemon

sea salt

crushed red pepper flakes

1/2 ripe tomato, thinly sliced and cut in half

couple Tbsp raw sauerkraut

fresh basil tops

splash of extra virgin olive oil

Slice bread thinly and toast to liking. Scoop out the avocado and place in a bowl. Add the lemon juice + a pinch of salt and smash until slightly chunky. Spread the avocado onto the toast with a fork and top with crushed red pepper flakes. Next stack the tomato slice, then the sauerkraut and top with the basil. Finish with a drizzle of good quality extra virgin olive oil and a bit more crushed red pepper flakes.

Culinary School: Update through Images

 

 

 

 

Will write again soon...

Arugula, Avocado + Citrus Salad

This is a wonderful and simple winter salad right when citrus is at its peak. The almonds add a nice crunch and the olives a good salty bite that pairs well with the creamy avocado. 

Arugula, Avocado + Citrus Salad

Serves 2

Ingredients

1 bunch baby arugula, washed and dried

1 clementine, peeled, separated into segments and cut into bite-sized pieces

1 avocado, pitted and diced

black kalamata olives, sliced

slivered almonds, toasted

4 Tbsp, or more, extra virgin olive oil

juice from 1/2 lemon

1 tsp dijon mustard

sea salt and black pepper, to taste

To make the dressing, combine the dijon mustard and the lemon juice in a bowl. Whisk in the olive oil until it emulsifies. Season with sea salt and freshly ground black pepper.

Place the arugula, avocado and olives in a bowl. Toss with dressing and top with toasted almonds. Serve immediately.

Maple Quinoa with Butternut Squash and Shitake Mushrooms

I threw this dish together on a whim, so feel free to play with other flavor combinations that you think could work or that you might have on hand. I used this maple vinaigrette from a recent salad experiment and it complimented the flavors really well.  This hearty dish is perfect on a cold night. Serve with a fresh citrus and avocado salad or a shaved raw Brussels sprouts salad for a complete meal.

Maple Quinoa with Butternut Squash and Shitake Mushrooms

Serves 3-4 as a main dish

Ingredients

1 medium butternut squash, peeled, seeded and diced into bite-sized pieces

1 cup quinoa

1 garlic clove, minced

1/2 onion, cut into small dice

1/2 cup shitake mushrooms, sliced

handful of pine nuts, toasted 

handful of dried cranberries

4 Tbsp pure maple syrup

5 Tbsp olive oil

3 Tbsp balsamic vinegar

sea salt and freshly ground pepper

freshly chopped parsley

Preheat oven to 375 degrees.

Spread the butternut squash pieces out on a baking sheet and drizzle with 2 Tbsp of the maple syrup. Sprinkle with sea salt and freshly ground black pepper. Place in the oven and roast for about 20-25 minutes until the squash is tender (a fork should easily be able to slide in and out).

Meanwhile, cook the quinoa by dry toasting in a saucepan for a minute or so. Add 2 cups water and and pinch of sea salt and bring to a boil. Lower to a simmer, cover and cook for about 10-15 minutes until all of the water is absorbed. Fluff with a fork and set aside.

To make the dressing, combine 3 Tbsp vinegar and 2 Tbsp maple syrup in a bowl. Whisk in 4 Tbsp olive oil until combined. Add sea salt and black pepper, to taste. Set aside.

Heat the remaining olive oil in a medium saute pan. Add the garlic and onions and saute until just fragrant and the onions become translucent. Add in the mushrooms and saute for a few minutes. Then add the butternut squash, cranberries, and 1 cup of the quinoa. Stir to combine. Drizzle with the dressing and top with the pine nuts and freshly chopped parsley. Serve immediately.

Spinach + Quinoa Salad with Pears, Chickpeas and Pecans

 'Tis the Season with warm, wintry flavors. I made this salad over the Thanksgiving weekend but it's festive enough to remain on your menu throughout the holidays. The bright cranberries adds a wonderful color, flavor and texture that compliments the nuttiness from the walnuts and protein punch from the quinoa and chickpeas. Drizzle with a maple vinaigrette for a seasonal touch.  You could use pears or apples in this recipe- either one will work.

Spinach + Quinoa Salad with Pears, Chickpeas and Pecans
Serves 6 as a side dish

Ingredients
1 cup quinoa 

2  handfuls of organic baby spinach leaves, washed, drained
1 large ripe pear, washed, stemmed and cored, cut into bite-size pieces
1/2 cup chickpeas, rinsed, drained
1/4 cup pecans, toasted and roughly chopped

1/4 cup dried cranberries

4 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons pure maple syrup

Freshly chopped parsley
Sea salt and fresh ground pepper, to taste

Dry toast the quinoa in a saucepan for a few minutes. Add 2 cups fresh water and a pinch of sea salt to the pot. Bring to a boil, then lower to a simmer, cover and cook until all the water is evaporated and the quinoa is tender, about 10-15 minutes. Fluff with a fork and set aside.
 

To make the dressing, combine the balsamic vinegar and pure maple syrup in a bowl. Slowly whisk in the olive oil until combined. Season to taste with sea salt and black pepper.

Combine the spinach, pear, chickpeas, parsley cranberries and 1/2 of the quinoa in a bowl.  Fluff to combine. Pour on the vinaigrette and toss gently to coat, adding more quinoa if needed. Season to taste with sea salt and ground pepper. Just before serving, add the toasted pecans and lightly combine.

Holiday Recipes!

It's that time of year again! I know I'm a bit behind on posting this, but here are a few of the dishes that made the table at this year's Thanksgiving. There were a lot of repeats from last year, like the Brussels Sprouts and Apples and the Warm Butternut Squash and Arugula, my mother-in-law's Wild Rice Salad, Oatmeal Crunch Apple Crisp...they've definitely become staples.  I did decide to give Pure Food and Wine's raw, vegan Dark Chocolate Ganache Tart a shot and we changed up my mother's traditional "candied yams" (or sweet potatoes with marshmallows and corn flakes, of course) to a slightly healthier version. These are all great ideas for your Christmas dinner in a few weeks!

Candied Sweet Potatoes

Serves 6

2 1/2 pounds sweet potatoes
1/3 cup coconut milk
1 tablespoon fresh ginger, grated (or less if you're not a big ginger fan)
1 tablespoon maple syrup
1/2 teaspoon sea salt

2 tablespoons olive oil  

1/2 cup marshmallows

1/2 cup corn flakes

Preheat your oven to 350F degrees. Oil a medium-sized casserole dish. Wrap each sweet potato in foil, pierce numerous times with a fork and place in the oven for about an hour, until each is baked through (you should be able to slide a knife through the center flesh easily). Remove the potatoes from the oven, let them cool for a few minutes, then cut each sweet potato in half. Scrape the flesh into a large mixing bowl and mash the sweet potatoes with the coconut milk. Stir in the ginger, maple syrup and salt. Let sit for a few minutes, stir again and taste - adjust the seasoning if you need to. 

Spoon the sweet potato mixture into the baking dish, drizzle with olive oil and bake uncovered until warm, roughly 30 minutes. Remove and sprinkle with the marshmallows and corn flakes, alternating each in diagonal rows. Bake for an additional 10 minutes or so until the marshmallows toast and brown slightly.

Pure Food and Wine's Dark Chocolate Ganache Tart

Serves 6

For the tart crust:

3/4 cup cocoa powder

3/4 cup fine almond flour

1/2 cup maple syrup crystals

1/4 cup coconut butter

pinch of sea salt

In a standard mixer with a paddle attachment, mix all ingredients until thoroughly combined into a dough. You can do this by hand as well, with a wooden spoon in a large bowl. Press the dough evenly into a 9-inch tart pan with a removable bottom. Cover with plastic wrap and place in the refrigerator to chill 1 hour or more.

For the ganache filling:

2 1/4 cup cocoa powder

2 1/4 cup maple syrup

1 cup coconut butter

Blend all of the filling ingredients in a blender until smooth. Taste the ganache to make sure it's not grainy. If needed, blend further until completely smooth. Pour into the chilled tart crust. Place in the refrigerator to chill and set at least 3 hours.

For the vanilla cream:

1 cup raw cashews, soaked 4 hours or more

1 cup coconut meat

1/2 cup water

1/2 cup agave nectar

1/2 cup coconut butter

2 Tbsp vanilla extract

seeds of 1/2 vanilla bean

1/4 tsp salt

Blend all the ingredients until completely smooth. Transfer to a separate container and refrigerate to chill and set, 2 hours or more.

Cut the tart into 12 slices (running the knife under hot water between each slice) and top each slice with a spoonful of the vanilla cream. I could not get enough of this!! Unbelievably decadent.