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.

Blueberry and Peach Cobbler with a Cheddar Biscuit

Blueberry and Peach Cobbler with a Cheddar Biscuit

2

2 cups blueberries

1 peach, chopped

1 1/2 tablespoons sugar

1/2 tablespoon flour

1/4 teaspoon salt

1/8 teaspoon cinnamon

2/3 cup all-purpose flour

2 tablespoons brown sugar

1 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons unsalted butter, cold and cut into pieces

2 ounces sharp cheddar cheese, freshly grated

7-8 tablespoons milk

1/2 teaspoon vanilla extract

French vanilla ice cream for serving

Cinnamon

1. Preheat oven to 350 degrees F.

2. In a bowl, toss the blueberries and peaches with the sugar, flour, salt and cinnamon and add them to a 6 or 8-inch oven-safe skillet.

3. In a larger bowl, whisk together the flour, sugar, baking powder, and salt.

4. Add in the butter and mix with a fork or your fingers until the butter is in crumbs and pieces.

5. Add in the grated cheese, then stir in the milk and vanilla until a dough has come together but is just combined. Spoon the dough on top of the blueberries and peaches.

6. Bake for 30-35 minutes, until the topping is set and the blueberries and peaches are juicy and bursting.

7. Serve hot with vanilla ice cream and a light dusting of cinnamon.