Pumpkin Risotto

2

2 tablespoons olive oil

1 1/3 cups fresh pumpkin, peeled and cut into 3/4-inch dice

2 medium white onions, finely diced

¾ cup dry riesling

1 ½ teaspoons nutmeg

About 1 teaspoon freshly ground white pepper

1 teaspoon salt

7 cups vegetable stock 

5 tablespoons butter

1 ½ cups arborio rice

3 tablespoons finely chopped fresh flat-leaf parsley 

½ cup freshly grated Parmesan cheese

1. Heat the oil in a medium saucepan.

2. Add the pumpkin and half of the onions and cook over moderately high heat, stirring frequently, until the pumpkin is just tender, about 7 minutes.

3. Stir in the wine, nutmeg, white pepper and salt and cook, stirring occasionally until most of the liquid has evaporated, about 12 minutes.

4. Remove from the heat and let cool slightly.

5. In a food processor, puree the pumpkin mixture until smooth.

6. Transfer to a small bowl.

7. In a medium saucepan, bring the vegetable stock to a boil over moderate heat.

8. Reduce the heat to low and keep the stock hot.

9. In a medium saucepan, heat 2 ½ tablespoons of the butter until it begins to sizzle.

10. Add the rice and the remaining onions and cook over moderately high heat, stirring with a wooden spoon, until the onions are translucent, about 7 minutes.

11. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.

12. Reduce the heat to moderate and gradually add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next, about 15 minutes.

13. Stir in the pumpkin puree.

14. Continue adding the remaining 3 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer.

15. The risotto will be quite loose.

16. Stir in the parsley and the remaining 2 ½ tablespoons butter.

17. Spoon the risotto into 6 warmed soup plates and sprinkle the Parmesan on top.

18. Serve immediately.

Pear and Almond Tart

Pear and Almond Tart

2

3/4 cup butter softened

½ cup brown sugar

2 eggs

1 cup almond flour

¼ cup flour

¼ teaspoon baking powder

2 teaspoons grated lemon rind

2 pears, peeled, cored and quartered

½ cup brown sugar

1/2 teaspoon of cinnamon

• raw sugar, for sprinkling

1. Preheat oven to 320°F. 

2. Place the butter and sugar in the bowl of a food processor and process until just combined. 

3. Add the eggs, almond flour, flour, baking powder and lemon rind and process until just combined.

4. Spoon the mixture into a lightly greased 4 inches x 13 inches loose-bottom fluted tart tin.

5. Place the pears, cinnamon, and brown sugar in a bowl and toss to coat. 

6. Press the pears into the tart mixture and bake for 35–40 minutes or until cooked when tested with a skewer. 

7. Sprinkle with raw sugar and allow to cool in the tin. 

Cultivate Taste: Cranberry Nut Bread

Cultivate Taste: Cranberry Nut Bread: Cranberry Nut Bread 2 cups flour 1 cup sugar 1 ½ teaspoons baking powder dash of cinnamon 1 teaspoon salt ½ teaspoon ba...

Cranberry Nut Bread

Cranberry Nut Bread

2 cups flour

1 cup sugar

1 ½ teaspoons baking powder

dash of cinnamon

1 teaspoon salt

½ teaspoon baking soda

¼ cup butter softened

1 egg

¾ cup orange juice

1 tablespoon grated orange peel

1 ½ cups fresh cranberries

½ cup chopped walnuts

1. In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and baking soda.

2. Add butter until mixture resembles coarse crumbs.

3. In a small bowl, whisk the egg, orange juice, and peel; stir into dry ingredients just until moistened.

4. Fold in cranberries and walnuts.

5. Spoon batter into a greased and floured 8-inch bread pan.

6. Bake at 350°F for 65-70 minutes or until a toothpick inserted near the center comes out clean.

7. Cool in pan 10 minutes before removing to a wire rack to cool completely. 

Roasted Shallot and Walnut Soup

Roasted Shallot and Walnut Soup

2

1 pound shallots, peeled

2 cloves garlic, peeled

1 tablespoon walnut oil

1 teaspoon fresh thyme 

3 cup vegetable stock

½ cup evaporated milk

Salt & pepper

6 tablespoon chopped toasted walnuts

Fresh thyme leaves for garnish

Freshly grated Parmesan 

1. Preheat oven to 450 F. In a large bowl, toss shallots and garlic with walnut oil.

2. Transfer to a baking pan large enough to hold shallots and garlic in a single layer.

3. Sprinkle with thyme and roast for 25 to 30 minutes, stirring occasionally until vegetables are tender and somewhat browned.

4. In a large pot, combine roasted shallots and garlic with vegetable stock.

5. Bring to a boil, then reduce heat and simmer until shallots and garlic are very soft, about 20 minutes.

6. Turn off the heat and let cool somewhat. In a food processor, puree soup and return to pot.

7. Add evaporated milk, if desired, and salt and pepper to taste. Reheat gently.

8. Top each serving with a tablespoon of chopped walnuts, fresh thyme leaves, and Parmesan.

Tantalizing Chocolate Tartlets with Butter Orange Cookie Crust

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Chocolate Tartlets with Butter Orange Cookie Crust

This is a decadent treat to have when you are craving something a little bad.  It does have dark chocolate and orange in it. The crust is an orange shortbread type crust.  I prefer a little warmth from the dash of cayenne and cinnamon.  I hope you enjoy it.

5

1 ¾ cups flour

¾ cup unsalted butter, room temperature

2/3 cup powdered sugar

1 tablespoon grated orange peel

½ teaspoon salt

6 ounces bittersweet chocolate, chopped

6 tablespoons unsalted butter

½ cup sugar

2 large eggs

2 large egg yolks

2 tablespoons grand Marnier

1 teaspoon finely grated orange peel

1/2 teaspoon of cinnamon

dash of cayenne

¼ teaspoon salt

1 tablespoon flour

2-3 tablespoons of diced candied orange, optional for garnish

1. Preheat oven to 350°F.

2. Blend first 5 ingredients in a food processor just until dough forms.

3. Transfer dough to work surface.

4. Gather dough into a ball.

5. Cut dough into 8 equal pieces.

6. Press 1 dough piece over bottom and up sides of each of eight 4 3/4 inch tartlet pans with 3/4-inch-high sides and removable bottoms, forming 1/4-inch-thick crusts.

7. Pierce crusts with fork.

8. Refrigerate until firm.

9. Bake until crusts are pale golden, about 18 minutes.

10. Cool in pans on rack.

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11. Stir chocolate and butter in a large wide metal bowl set over a saucepan of simmering water until melted and smooth.

12. Remove from heat.

13. Cool 10 minutes, stirring occasionally.

14. Using electric stand mixer and whisk attachment, beat sugar, eggs, yolks, Grand Marnier, orange peel, cinnamon, cayenne, and salt in large bowl until very thick ribbon falls when whisk attachment is lifted, about 8 minutes.

15. Sift flour over egg mixture, then fold in.

16. Fold egg mixture into cooled chocolate mixture.

17. Transfer batter to prepared crusts, dividing equally.

18. Arrange tartlets on a baking sheet. 

19. Bake until filling puffs and begins to crack about 15 minutes. 

20. Sprinkle candied orange over tarts after taking them out of the oven and serve.

White Bark

White Bark

I first made this two years ago.  I had purchased barberries and it was Christmastime. I thought about white chocolate with barberries, pistachios, and candied orange peel might work together.  I had someone love this so much I had to make it special for her for her birthday in July. I know always make sure she gets some for Christmas. I technically do not use an exact recipe, so if you need more or less of an ingredient use it.

You can use dried currants or minced craisins if you cannot find barberries. I haven't tried either, but they taste similar. 

2

2 cups of white chocolate chips

1/4 cup of barberries

1/4 cup of pistachios

1/4 cup of candied dried orange peel, minced

1. Put the white chocolate in a microwave-safe bowl and heat on high for 30 seconds in the microwave; stir.

2. Repeat for 30 seconds more in the microwave.

3. The chocolate should be all melted when stirred the second time, if not repeat for 10-20 second intervals until it has completely melted.

4. Put wax paper on top of a pan and take the white chocolate while still warm and put a thin layer on it (1/8 to 1/4 inch thick). 

5. Scatter the barberries, pistachios, and orange peel on the white chocolate, while it is still warm.

6. I forget this part, but gently press the barberries, pistachios, and orange peel into the white chocolate (makes is easier when you break the bark).

7.  Let it cool and harden.

8. When it is hard, take your hand and break into pieces. They should be irregular and like the picture below.

2

9. Some pieces of pistachios, barberries or orange peel may fall off.  You can reheat for 10 seconds and gently press into white chocolate

Curried Spinach Potato Soup

Curried Spinach Potato Soup

2

3 tablespoons olive oil

3 cups chopped leeks, white and light green parts

3 tablespoons curry powder

1/2 teaspoon of cayenne 

8 cups vegetable stock

4 ½ cups potatoes, cut into ½ inch pieces

12 packed cups fresh baby spinach leaves

6 cups milk

Freshly ground black pepper to taste

sour cream, for garnish

orange peels, garnish

1. Heat oil in large saucepan over medium heat.

2. Add leeks and cook stirring often, until tender, about 5 minutes.

3. Add curry powder and cayenne, and stir 30 seconds. 

4. Add stock and potatoes, and bring to a boil.

4. Reduce heat to low, cover and cook until potatoes are tender, about 10 minutes.

5. Stir in spinach and cool slightly.

6. Purée soup in the food processor until almost smooth; work in batches if necessary.

7. Return soup to saucepan. 

8. Add milk, and cook over medium-low heat.

8. Season to taste with pepper.

9. Garnish with a swirl of sour cream and orange peel.

Parsnip Pear Soup

Parsnip Pear Soup

2

4 teaspoons olive oil

3 cups onions, chopped

3 cups carrots, chopped

3 cups parsnips, peeled and chopped

3 cups pears, chopped 

2 teaspoons salt

3 teaspoons brown sugar, packed

1 teaspoon ground cinnamon

½ teaspoon ground allspice

10 cups vegetable broth

freshly grated black pepper, garnish

parsley chopped, garnish

toasted walnuts chopped, garnish

pear chopped, garnish

1. In a soup pot, warm the oil. Add the onions, carrots, parsnips, pears, and salt and saute on medium heat for about 10 minutes, until the onions are translucent.

2. Add the brown sugar, cinnamon, allspice, and broth.

3. Cover and bring to a boil; then lower the heat and simmer for 20 minutes.

4. In batches in a food processor or immersion blender, puree the soup. 

5. Reheat and serve.

6. Garnish with parsley, pears, walnuts, and black pepper.

Chocolate Hazelnut Pudding

Chocolate Hazelnut Pudding

2

1 ½ cup whole hazelnuts

2 cups whole milk

1 cup half and half

1 vanilla bean

6 egg yolks

3 tablespoons cornstarch

1/2 cup sugar

1 large pinch salt

½ cup bittersweet chocolate chips

3 tablespoons butter

1. Heat the oven to 350 degrees F.

2. Spread the hazelnuts on a baking sheet and toast for 10 minutes. Let cool.

3. When cool, put in a clean towel and rub vigorously to remove skins.

4. Chop the cooled hazelnuts to a coarse crumb in a food processor.

5. Put the milk and half and half in a heavy-bottomed saucepan.

6. Split the vanilla bean lengthwise, scrape out the seeds and add both the bean and seeds to the milk.

7. Add the hazelnuts and heat to scalding over medium-low heat.

8. Remove from the heat and set aside to infuse for 20 minutes.

9. In the meantime, whisk the egg yolks, cornstarch, sugar and salt together in a large bowl until thick and pale yellow.

10. In a small saucepan, melt the chocolate and butter over low heat, stirring until smooth. Set aside to cool.

11. Strain the milk hazelnut mixture into the egg yolk mixture, half a cup at a time, whisking after each addition until you've added about a cup and a half.

12. Then strain and whisk in the rest of the milk.

13. Return to the saucepan over medium heat and cook, whisking constantly until the custard is thick and starts to bubble, about 3 minutes.

14. Strain the thickened custard into a clean bowl.

15. Stir in the melted chocolate-butter mixture.

16. Spoon the pudding into small ramekins or dessert cups, cover with plastic wrap and chill, overnight if possible. 

Smoky Black Bean Stew

Smoky Black Bean Stew

2

1 pound dried black beans

6 cups vegetable broth

1 dried chipotle chile

1 cup coarsely chopped onions

4 cloves garlic, thinly sliced

1 bay leaf

1 tomato, diced

Salt and freshly ground black pepper

Crema Mexicana, or sour cream, for garnish

Chopped green onions, for garnish

Chopped cilantro, for garnish

Grated cotija cheese, for garnish

lime wedges, for garnish

1. Heat the oven to 325 degrees.

2. In a Dutch oven over medium heat, bring the black beans, broth, chiles, onions, garlic and bay leaf to a simmer.

3. Cover tightly and transfer to the oven.

4. Cook for 1 hour, then add 1 teaspoon salt and a generous grinding of black pepper and stir to combine.

5. Re-cover the pot, add tomatoes and return to the oven to cook until the beans are tender and creamy, another 30 to 45 minutes.

6. Use an immersion blender to coarsely puree the beans just enough to release some of the starch.

7. Alternatively, puree 1 cup of beans in a stand blender and return them to the pot.

8. Heat just until the beans have thickened. (The dish can be prepared to this point several days in advance and refrigerated, tightly sealed.)

9. When ready to serve, bring the beans back to a simmer.

10. Add a little more broth, if they are too thick.

11. Taste and correct seasoning with salt and pepper.

12. Ladle the beans into warmed serving bowls and garnish with a spoonful of crema Mexicana, a sprinkling of green onions and cilantro, grated cotija cheese and lime wedges, with more passed at the table. 

13. Serve immediately.

Arborio Rice and Savoy Cabbage Soup

Arborio Rice and Savoy Cabbage Soup

2

3 Tbs. olive oil

1 small savoy cabbage, shredded

6 cups vegetable broth

salt and pepper

1/2 cup Arborio rice

1 carrot, grated

4 slices whole wheat bread

2 cloves garlic, halved

Grated Parmesan cheese for garnish

Freshly grated black pepper.

1. Heat oil in large pot over medium heat. 

2. Add cabbage, and stir to coat with oil. 

3. Stir in broth and season with salt and pepper. 

4. Cover, and bring to a boil. 

5. Reduce heat to medium, and simmer 15 minutes.

6. Stir in rice, carrot, and season with salt once more. 

7. Cover, and simmer 15 minutes, or until rice is tender.

8. Meanwhile, rub each bread slice with 1/2 clove garlic. 

9. Toast bread then cut into cubes. 

10. Divide garlic toast fingers among 4 soup bowls. 

11. Ladle soup over toast, and sprinkle with Parmesan cheese and black pepper.