Warm Chocolate and Caramel Cakes

Warm Chocolate and Caramel Cakes

5

butter softened

2 cups caramel sauce or dulce de leche

1 1/2 cups sifted cake flour

1/3 cup Dutch-process cocoa

1 teaspoon baking soda

1 cup sugar

1/2 teaspoon salt

1 cup strong brewed black tea, warm

1/3 cup olive oil

1 1/2 teaspoons vanilla extract

1 tablespoon aged balsamic vinegar

caramel sauce garnish

whipped cream garnish

1. Generously coat six 6-ounce ramekins with softened butter.

2. Chill in the freezer for about 10 minutes, and brush with a second coat of butter.

3. Pour 3 tablespoons caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.

4. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside.

5. Stir the tea, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.

6. Fill each ramekin with 1/3 cup of batter.

7. Bake at 400F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up against the sides, about 20 minutes.

8. Garnish with extra caramel sauce and whipped cream, optional.

Pear Pecan and Goat Cheese Pizza

Pear Pecan and Goat Cheese Pizza

1 red pear, cored and thinly sliced

¼ cup crumbled goat cheese

¼ cup chopped pecans

¼ cup thinly sliced red onion

1 tablespoon fig vinegar or balsamic vinegar

2 tortillas

olive oil

arugula, optional 

3

1. Place a tortilla on a shallow baking pan, drizzle olive oil on it and place the other tortilla on top; top evenly with sliced red pear.

2. Sprinkle with goat cheese, chopped pecans, and sliced red onion.

3. Bake 8 minutes or until pears are tender.

4. Drizzle with fig vinegar or balsamic vinegar.

5. Can garnish with arugula scattered on top of the pizza.

6. Cut into 8 slices.

Greek Lemon Rice Soup

Greek Lemon Rice Soup

5

4 cups vegetable broth

1/3 cup white rice

1 1/2 cups silken tofu

1 tablespoon olive oil

1/4 teaspoon turmeric

1/4 cup freshly squeezed lemon juice

2 tablespoons chopped fresh dill

1/4 teaspoon freshly ground pepper

5

1. Bring broth and rice to a boil in a large saucepan. 

2. Reduce heat to a simmer and cook until the rice is very tender about 15 minutes.

3. Carefully transfer 2 cups of the rice mixture to a blender.

4. Add tofu, oil, and turmeric; process until smooth.

5. Whisk the tofu mixture, lemon juice, dill, and pepper into the soup remaining in the pan.

6. Heat through.

Chive and Brie Frittata

Chive and Brie Frittata

A simple yet delicious breakfast, brunch, or lunch.

2 tablespoons butter, melted

10 eggs

kosher salt and black pepper to taste

dash of nutmeg

dash of cayenne

6 ounces brie cheese, chopped

chives, ones with chive flowers are best

3

1. Preheat the oven to 350°F.

2 .Melt the butter in a hot oven proof skillet over low heat.

3. Whip the eggs until light and fluffy with salt, pepper, nutmeg, and cayenne.

4. Pour the eggs into the skillet and dot with chunks of the brie.

5. Lay the chives around the top

6. Cook until the bottom and sides are just set up, about 5-6 minutes over low heat.

7. Transfer to the oven and bake until the eggs are set up and fluffy, this should be about 15-20 minutes.

8. Let cool slightly and then flip out onto a cutting board and slice to serve. 

Thyme Popovers with Ginger Pear Butter

Thyme Popovers with Ginger Pear Butter

3

1 large egg

½ cup whole milk

½ cup flour

½ teaspoon salt

½ tablespoon unsalted butter

4 fresh thyme leaves

Ginger Pear Butter

1 pear

1½ tablespoon honey

8 tablespoon unsalted butter

¼ teaspoon of vanilla

½ teaspoon ground cinnamon

1 teaspoon freshly grated ginger

¼ teaspoon salt

3

1. In a medium bowl, whisk the egg and milk until well combined and frothy. 

2. Sift the flour and salt and then use a spatula to stir to just combined but still lumpy.

3. Slowly whisk in the butter. 

4. Continue whisking until the batter is completely smooth, about 30 seconds. 

5. Let the batter rest in the fridge for 1 hour.

6. Meanwhile, adjust the oven rack to the lowest position and preheat the oven to 450˚F. 

7. Pour a drop of vegetable oil into each of 8 mini-muffin tins and swirl the pan to coat the bottom of each cup. 

8. Place the pan in the oven and let it heat for 30 minutes.

9. Pour the batter into a container with a spout, such as a measuring cup, and then remove the pan from the oven and shut the door.

10. Working as quickly as possible, fill each of the 8 muffin cups almost to the top and return the pan to the oven.

11. Bake for 15 minutes. 

12. Reduce the heat to 350˚F and bake another 5 to 8 minutes, until golden brown. 

13. To remove the popovers, invert the pan onto a cooling rack, carefully using a sharp knife to loosen any that might have stuck to the pan.

14. Preheat the oven to 400˚F and line a baking sheet with foil.

15. Peel, quarter, and core the pear. 

16. Place the pear quarters on the prepared baking sheet and brush the tops with honey. 

17. Bake for 20 minutes, or until the pear is very tender.

18. Set aside and let cool slightly and then mash until no large lumps remain.

19. In a medium bowl, combine the butter, mashed pear, vanilla, cinnamon, ginger, and salt and stir until smooth. 

20. Cover and refrigerate for up to 1 week.

Caramelized Onion Mushroom Apple and Gruyere Bites

Caramelized Onion Mushroom Apple and Gruyere Bites

10

2 tablespoon olive oil

1 large onion, thinly sliced

4 oz. portabella mushrooms, sliced

2 tablespoon unsalted butter

1 1/2 granny smith apples, cubed into 1/2" cubes

1 teaspoon granulated sugar

1 1/2 oz. grated gruyere cheese

2 tablespoon chives, minced

1/2 teaspoon dried thyme

1 package (1 pound) of frozen puff pastry, thawed

1 egg, beaten

10

1. Preheat oven to 400°F. 

2. Line baking sheets with parchment paper. Set side.

3. In a large skillet, heat the oil and cook the onions (with 1 teaspoon of salt) until golden brown, about 30 minutes. 

4. Remove and set aside in a large bowl. 

5. In the same skillet, sauté mushrooms until tender, about 5 minutes. 

6. Remove and set aside in the bowl with the onions.

7. In the same skillet, melt the butter and add in the apples with the sugar. 

8. Cook until softened, about 10 minutes. 

9. Remove from pan and add to the large bowl with onions and mushrooms.

10. Add the cheese, chives, and thyme to the bowl and stir to combine the mixture well. 

11. Season with salt and pepper, to taste.

12. With a pizza cutter, cut the puff pastry into 2-inch squares and place them on the lined baking sheets. 

13. Using a pastry brush, brush beaten egg on the squares.

14. Using a tablespoon, place filling in the middle of each puff pastry.

15. Bake for 25 minutes, rotating the pans halfway through and switching the baking sheet on the top rack to the bottom and the bottom to the top until the pastry is golden brown and crisp.

16. Let the tarts cool a bit before serving.

Molasses Cookies

Molasses Cookies

One of my favorite cookies as a kid.  Loved eating them when they were still warm out of the oven.  Trying to wait until they were cool enough to eat.

2

3/4 cup butter

1 cup packed brown sugar

1/2 cup white sugar

1 large egg

1/2 cup molasses

2 1/2 cups flour

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon allspice

1 teaspoon nutmeg

1. Cream together butter and brown sugar.

2. Stir in egg and molasses and mix well.

3. Fold in dry ingredients and stir.

4. Cover and chill until firm (1-2 hours).

5. Preheat oven to 350°F.

6. Roll dough into small balls and roll in white sugar.

7. Place on lightly greased cookie sheet.

8. Bake at 350°F for 9-10 minutes.

9. Leave on sheet one minute until set.

Spiced Carrot Soup with Crispy Chickpeas and Tahini

Spiced Carrot Soup with Crispy Chickpeas and Tahini

13

2 tablespoons olive oil, plus more to taste

2 pounds’ carrots, thinly sliced

2 leeks, thinly sliced and cleaned

6 garlic cloves, smashed

¼ teaspoon ground coriander

½ teaspoon ground cumin

salt, to taste

pinch of red pepper flakes

4 cups vegetable stock

lemon juice

13

Garnish

3 tablespoons tahini

2 tablespoons freshly squeezed lemon juice

2 tablespoons water

sesame seeds 

1 ¾ cups spicy roasted chickpeas

2 tablespoons flat-leaf parsley, coarsely chopped

13

1. Heat the olive oil in a pot over medium heat.

2. Add the carrots, leek, garlic, coriander, cumin, 1 teaspoon salt, and pepper flakes, and sauté, stirring occasionally, until they begin to brown, about 15 minutes.

3. Add the vegetable stock, scraping the bottom of the pot to deglaze any browned bits, bring to a boil, and then reduce heat to maintain a simmer.

4. Simmer for about 30 minutes, or until the carrots are fork-tender.

5. Meanwhile, whisk together the tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth.

6. Set aside.

7. Blend the soup until smooth using an immersion blender.

8. Season the soup to taste with olive oil, salt, and lemon juice.

7. Ladle the soup into bowls, and garnish each bowl with a dollop of the lemon-tahini mixture, a pinch of sesame seeds, roasted chickpeas, and chopped parsley.

Linguine Frittata with Greens

Linguine Frittata with Greens

6

1 teaspoon of olive oil

2 teaspoons butter, divided

1 cup thinly sliced leek

1 ½ cups chopped kale 

6 large eggs

1/3 cup milk

¼ cup grated Parmesan cheese

¼ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

1 ½ cups hot cooked linguine

¾ cup shredded mozzarella cheese

6

1. Coat a large ovenproof skillet with olive oil, and melt 1 teaspoon butter over medium heat.

2. Add leek and kale, and sauté 4 minutes or until softened. Set aside.

3. Whisk eggs, milk, Parmesan, oregano, salt, and pepper in a large bowl.

4. Stir in linguine, kale, and leeks.

5. Melt remaining 1 teaspoon butter in a skillet over low heat.

6. Pour egg mixture into skillet; cover and cook 10 minutes or until the top is set.

7. Meanwhile, heat broiler.

8. Sprinkle frittata with mozzarella, and broil 3 minutes or until golden brown.

9. Cut into wedges.

Plantain Soup

Plantain Soup

3

3 green plantains, peeled and grated

1 teaspoon olive oil

2 cloves garlic, minced

1/2 cup finely chopped fresh cilantro, divided

8 cups veggie broth

1 1/2 cups water

1/2 teaspoon of cayenne

1/2 teaspoon salt

Freshly ground pepper, to taste

8 lime wedges

1. Heat oil in a large saucepan over medium heat.

2. Add garlic and ¼ cup cilantro; cook, stirring, until the garlic is softened, 1 to 2 minutes.

3. Add broth and water and bring to a boil.

4. Stir in plantains and reduce heat to a simmer.

5. Simmer until the plantains are tender and the soup is thickened 25 to 30 minutes.

6. Take an immersion blender and puree soup.

7. Season with cayenne, salt, and pepper.

8. Sprinkle each serving with cilantro and garnish with a lime wedge.