Plum Muffins with Cinnamon, Cardamom and Orange Zest

Plum Muffins

Yield: 12 Muffins

½ cup granulated sugar
½ cup dark brown sugar
1/3 cup whole roasted and salted almonds
1 cup all-purpose flour
1 tablespoon orange zest (zested on a Microplane)
½ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon kosher salt
7 tablespoons unsalted butter, cut into 1-inch pieces
2 whole eggs
1 teaspoon pure vanilla extract
3 (medium-sized) ripe plums, quartered, pits discarded

Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper muffin cups.

Place the sugars and almond in a food processor with the blade attachment. Run for 1 minute until it begins to clump. Add the flour, zest, baking powder, spices and salt. Pulse a few times to combine. Add the butter. Pulse 5 to 7 times, until it starts to resemble wet sand. Add eggs and vanilla extract. Pulse until the texture turns into a uniform, thick batter.

Fill each muffin tin equally, with 2½ tablespoons of batter. Gently press a quarter plum into each muffin, skin side up or skin side down – both ways are equally delicious!

Transfer to the oven and bake for 25 minutes. Test readiness by poking a toothpick or knife in the middle of a muffin; if it comes out clean, it’s ready.

Remove from oven. Place tin on a cookie rack and let the muffins cool in the tin for 15 minutes before removing the muffins from the tin.

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Asparagus Frittata with Preserved Lemon, Mint and Feta

Asparagus Fritatta

Asparagus Frittata with Preserved Lemon, Mint and Feta

Yield: 6 servings

3 tablespoons unsalted butter
1 tablespoon finely chopped preserved lemon*, peel only (rinse lemon before chopping)
1 medium yellow onion, peeled and diced small
¼ teaspoon kosher salt
Freshly ground black pepper, to taste
1 pound asparagus, bottom of stems trimmed, stalks cut on the bias into 1/2 -inch slices, tips kept whole
7 large eggs, whisked with a fork
¾ cup crumbled feta cheese
1 packed tablespoon chiffonade (sliced very thinly) fresh mint leaves

1. Adjust an oven rack to the middle position, then preheat the oven to 325ºF.

2. Set a large, oven-safe, nonstick sauté pan over medium heat and add the butter, preserved lemon, chopped onion, salt and some pepper.

3. Cook, stirring occasionally, until the onions become soft and transparent, about 8 minutes.

4. Add the asparagus stems, stir and let cook for 2 minutes.  Add tips, stir and cook for 1 more minute.

5. Add eggs and sprinkle over feta and the mint evenly. (Shake the pan to distribute the ingredients if needed.) Cook for 30 seconds, then transfer the sauté pan into the oven.

6. Bake, uncovered, for 11 to 13 minutes or until the eggs are just set.

7. Remove the frittata from the oven, slide out onto a cutting board, slice into 6 pieces, and serve.

*You can find preserved lemon at some local grocery stores and at Whole Foods and/or Amazon.

Strawberry and Cantaloupe Salad with Fresh Mint

Nathan Lyon Strawberry Canteloupe

Strawberry and Cantaloupe Salad with Fresh Mint

Yield: 2 to 4 servings

 

½ cantaloupe, seeded, rind removed, and sliced into 1-inch sections

2 pints strawberries, hulled and quartered

2 tablespoons of balsamic OR white wine vinegar*

15 medium-sized fresh mint leaves, chopped finely

Freshly ground black pepper, to taste

1 cup crumbled feta cheese

2 tablespoons extra-virgin olive oil

 

1. Gently toss the cantaloupe, strawberries, vinegar of choice*, pepper, and olive oil in a large bowl.

2. Add the feta and chopped mint to the bowl just prior to serving and toss.

*Note: If you prefer the flavor of the strawberries to pop, go with a nice balsamic. If you’re more of a cantaloupe person, go with the white wine vinegar. Both work great.

Lemon and Herb Kefir Spread

lemon--herb-kefir-spread-image

Lemon and Herb Kefir Spread

(Look for kefir in the yogurt section of your grocery store.)

2 cups plain whole milk kefir
1 teaspoon finely chopped preserved lemon (optional)
½ teaspoon lemon zest, grated on a Microplane
1 teaspoon freshly squeezed lemon juice
1 teaspoon finely chopped fresh thyme
kosher salt, to taste
freshly ground black pepper, to taste

Pour the kefir into a nut bag or a triple layer of cheese cloth. Place the nut bag in a strainer. Place the strainer inside a bowl. Cover with a towel or plastic wrap and put in the refrigerator for 16 to 18 hours.

Discard or reserve the whey (clearish liquid) in the bowl. Transfer the strained kefir from the nut bag into a small bowl. Add the preserved lemon, lemon zest, lemon juice and thyme and stir to combine. Season to taste with salt and pepper.

Slather on a piece of your favorite toasty bread and serve!

Photo: Ronald Tsang

P.S. This recipe was recently featured in an issue of Clean Eating Magazine!

Brazil Nut and Date Bread with Honey Butter

brazil-nut-bread-with-honey-butter-image

Brazil Nut and Date Bread with Honey Butter

(Serve for breakfast, snack, cheese plate or dessert!)

Yield: 1  9-inch pie

Unsalted butter, to prepare the pie pan
¼ cup plus 2 tablespoons white whole wheat flour, plus more for dusting
½ teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 teaspoons unsweetened cocoa powder
1 tablespoon orange zest, grated on a Microplane
½ teaspoon baking powder
1 cup finely chopped Medjool dates, pits removed
2 tablespoons whole milk
1 cup raw brazil nuts, chopped roughly
3 large eggs

Adjust an oven rack to the middle position, then preheat the oven to 325ºF.

Butter a 9-inch pie pan, then dust with flour, tapping out any excess.

Mix together the flour, cinnamon, salt, cocoa powder, zest and baking powder in a medium-sized bowl.

Add the dates, milk, nuts and eggs and mix very well using a wooden spoon. Get in there with some elbow grease, and really stir until well combined. It’ll be thick and chunky, but that’s a good thing.

Pour the date batter into the prepared pie pan and or use the back of the wooden spoon to level off the batter.

Place the pie pan on a sheet pan and transfer to the oven.

Bake, uncovered, 40 to 45 minutes, until the top is light to golden brown and the center springs back when pressed.

Remove from the oven and allow to cool in the pan. Once cool enough to handle, remove from the pie pan, slice (using a bread knife) and serve with a slathering of honey butter.

Honey Butter:

1/2 stick unsalted butter (4 tablespoons), softened
2 tablespoons honey, preferably orange blossom

Mix the butter and honey in a small bowl until thoroughly combined.

Photo: Ronald Tsang

P.S. This recipe was recently featured in an issue of Clean Eating Magazine and my new online cooking course with Clean Eating Magazine, “Clean Cooking & Nutrition: The World’s Healthiest Proteins & Advanced Vegetable Prep” will be starting on April 3! It’s gonna be so. much. fun! Check out the course trailer/preview to see for yourself!

Easiest Scrambled Eggs

Super Sous started making her eggs this way because, in her words, she says, “I’m lazy!” Why pre-scramble your eggs (read: another dish to wash) when you can just do it all in the pan.

Watch and try it out next time you’re in the mood for perfectly scrambled eggs! P.S. Don’t forget to use a nonstick pan.

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Herby White Sweet Potato Foccacia

Last week, the NY Times published an article “Your Contribution to the California Drought” which displays the water footprint of various foods. Since California exports 50% of its produce nationwide, Super Sous and I have been developing Drought Friendly Recipes as a way for all of us to conserve California water. We are using the same sources as this NY Times article references, the Water Footprint Organization and studies from UC Davis. We are aiming to create recipes that have a lower water footprint relative to others. So, for example, fruit and vegetable centric recipes which stay clear of animal protein (except wild fish) and nuts.

Today’s recipe is an Herby White Sweet Potato Foccacia. It’s definitely a weekend project recipe. It’s not a 15 minute meal, but I can guarantee that it is fluffy, light, sweet, and everything you would ever want in a piece of focaccia, especially since it’s slathered with caramelized onions, garlic and fresh herbs.

Enjoy and save a piece (or two) for us!

 

Herby White Sweet Potato Foccacia

Yields: 1 18×13-inch sheet pan of foccacia

 

1½ pounds white sweet potato

5 tablespoons + 1 teaspoon kosher salt, divided

2 cups warm water (115 degrees Fahrenheit)

1 teaspoon granulated sugar

1 tablespoon dry active yeast

6 cups bread flour, plus more as needed

½ teaspoon freshly ground black pepper, divided

nonstick spray

¼ cup grapeseed oil, divided

2 medium yellow onions, peeled and diced small (4 cups)

20 large cloves garlic, peeled and rough chopped (½ cup)

¼ cup fresh rosemary leaves, rough chopped

¼ cup fresh thyme leaves, rough chopped

¼ cup fresh oregano leaves, rough chopped

 

Adjust an oven rack to the upper middle position and preheat the oven to 325 degrees Fahrenheit.

Place ¼ cup of kosher salt in a pile in the center of a sheet tray and rest the sweet potato on top of the salt mound.

Place sheet tray in the oven and roast sweet potato for 2 hours.

Remove sheet tray from the oven. When the sweet potato is cool enough to handle, slice the sweet potato in half and scoop out flesh to fill 1½ packed cups roasted sweet potato. (Enjoy any leftover sweet potato as a delicious snack!)

In the bowl of a stand mixer, add warm water and sugar. Stir until sugar has dissolved. Add yeast and stir to combine. Let rest for 15 minutes, until mixture gets very foamy.

Add 1½ cups packed (warm, but not hot!) sweet potato, flour, 2 teaspoons of kosher salt, and ¼ teaspoon pepper to the bowl.

Spray the hook attachment with nonstick spray to coat and attach to mixer.

Mix on low for 5 minutes. Check on dough at this point. Scrape down sides of bowl if necessary. If dough is wet, add additional flour, 2 tablespoons at a time, until the flour absorbs the excess moisture. Mix for an additional 5 minutes until a smooth ball is formed. (Photo below)

In a large bowl, add 1 tablespoon of oil to coat the inside of the bowl. Transfer dough ball from stand mixer to the large oiled bowl and roll the doll around to coat the dough evenly with oil.

Cover the large bowl with plastic wrap and put the bowl in a warm place in your house. Let rest until the dough ball doubles in size, 45 minutes to 1 hour.

While bread is rising, make the onion garlic topping mixture.

Place a medium (3½ quart) sauce pan over medium-low heat and add 2 tablespoons oil, onion and 1½ teaspoons salt. Stir to combine and cover with a lid. Cook, stirring occasionally, for 15 minutes, until the onions are soft.

Remove lid and add garlic, chopped herbs and remaining ¼ teaspoon pepper. Stir and cook for an additional 5 to 8 minutes, until all the water evaporates and the onions start to caramelize. Remove from heat and let cool to room temperature.

Evenly coat the bottom and sides of an 18×13-inch sheet tray with remaining 1 tablespoon of oil.

Lightly dust a work space with some flour. Turn dough out onto workspace. Gently stretch the dough into a rectangular shape. (Photo below)

Transfer the rectangular dough into the oiled sheet tray. Using your fingertips, gently spread dough evenly to fill the sheet tray. Let rest, uncovered, for 20 minutes. (Photo below)

Preheat the oven to 400 degrees Fahrenheit.

Evenly sprinkle remaining ½ teaspoon salt over the dough.

Spread the onion / garlic / herb mixture evenly over the dough. Dot/ firmly press your fingertips into the entire surface of the dough to create small “potholes” in the dough. (Evenly space the “potholes” throughout the dough, about 1-inch apart from each other.)

Bake for 35 to 40 minutes, until the edges of the bread are golden brown. Remove from oven and allow to rest for 15 minutes before serving.

foccacia dough ball

Dough ball ready to be oiled and rise 

Foccacia on table

Spreading the dough into a rectangle

Foccacia in sheet tray

Pressing the dough evenly in the sheet tray

cooked foccacia2

Finished foccacia

cooked foccacia

Delicious!