Dragonfruit & Green Chile Salsa

September 7, 2012 By in 4 Seasons Hors d'oeuvre/Snacks, 4 Seasons Sauces, All Seasonal Recipes, Hors d'oeuvre/Snacks, Sauces Tags: , , , 2 Comments

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This is a fun and very colorful salsa that I made up recently after going to Whole Foods.  New Mexican Hatch chiles were being roasted in front of the store while there was a pile of bright purple-pink dragonfruit displayed within the store.  Each ingredient was so appealing, I had to get them and work them into a simple recipe that would highlight each.  The result was this tasty salsa.

DRAGONFRUIT & GREEN CHILE SALSA

Ingredients:

  • Juice of 2 limes &/or lemons
  • 2-3 dragonfruits (chopped)
  • 1-2 handfuls of green scallions (chopped)
  • 1 sweet onion (chopped)
  • Cilantro (optional)
  • 1 whole pineapple (cored and chopped)
  • 2-3 Hatch green chiles (chopped)
  • Salt and pepper to taste

Directions:

  1. Incorporate all ingredients into a bowl and refrigerate overnight to allow all of the flavors to mesh.
  2. Serve with chips, fish, meat, poultry or anything else that needs a kick.

Buttery Soft Pretzels

March 6, 2012 By in 4 Seasons Hors d'oeuvre/Snacks, All Seasonal Recipes, Hors d'oeuvre/Snacks Tags: , , , , 3 Comments

So this is not the lowest calorie snack; however, it is sure great to have on a splurge day any time of the year!  The pretzels are really easy to make and one will completely satisfy any salty cravings. 

BUTTERY SOFT PRETZELS

Ingredients for the Pretzel Dough:

  • 2 1/4 cup unbleached flour
  • 1 cup warm water
  • 1/2 teaspoon Kosher salt
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon granulated sugar

Ingredients for the Pretzel Topping:

  • 1 teaspoon white granulated sugar
  • Kosher salt
  • 1/2 cup warm water
  • 3-4 tablespoons melted butter

Directions:

  1. Preheat oven to 475-500 degrees Fahrenheit.  If your oven is older and/or has a tendency to burn contents easily then reduce the temperature to 450 or 475 degrees Fahrenheit.  Line two baking sheets with either Silpats or grease them.  Set aside.
  2. In a mixer, beat all of the pretzel dough ingredients.  Once all ingredients are combined, knead the dough either with the kneading attachment to your mixer or by hand.  Do so for about 4-5 minutes.  Once the dough reaches a soft, elastic consistency, then put it in a bowl and cover it with plastic wrap.  Place the dough in a warm place and let rise for about 30-32 minutes.
  3. Once the dough has risen, place it on a greased down surface and divide it into 6-8 portions.  Let each dough portion rise on the greased surface for about 6-7 minutes.
  4. While the portions are rising, dissolve 1 teaspoon sugar in 1/2 cup warm water.  Set aside.
  5. Once the dough portions have risen, roll each portion of dough into a rope and twist into a pretzel shape. 
  6. Dip the pretzels in the water-sugar mixture, one at a time, and then sprinkle Kosher salt over them.  Let them rest in a warm place for about 12 minutes.
  7. Place the pretzels in the oven and let bake until they reach a golden brown color on the tops.  WATCH CLOSELY as they bake super fast in such a hot oven!
  8. Once they have baked, drizzle warm, melted butter over them and sprinkle a bit more Kosher salt on them.
  9. Serve the pretzels warm with any dipping sauce of your choosing.
  10. As for storage, the pretzels store well in an airtight Ziploc for a couple days.

Potatoes with Tarragon and Cream

March 5, 2012 By in 4 Seasons Sides, All Seasonal Recipes, Side Dishes Tags: , , , , 2 Comments

This recipe was inspired by an old French recipe that I recently found belonging to my mother.  It’s a wonderfully rich dish and relatively easy to make.

POTATOES WITH TARRAGON AND CREAM

Ingredients:

  • 2 pounds baby yellow potatoes or any other kind of boiling potato of your choosing
  • 3 cups milk (any % of milk that you like)
  • A teaspoon or two of ground nutmeg
  • 2 teaspoons chopped fresh tarragon
  • Salt and pepper to taste
  • 1/2 cup heavy whipping cream

Directions:

  1. Butter a casserole or gratin dish.  Set aside.
  2. Cut the potatoes in thin slices.  Place them in a saucepan over the stove.
  3. Cover the sliced potatoes with the milk in the saucepan and add the nutmeg, tarragon, salt and pepper.
  4. Bring to a simmer.  Depending on the type of saucepan that you are using, it could take up to 10 minutes or so for the mixture to come to a simmer.
  5. Once a simmer is reached, turn off the heat and remove the potatoes from the saucepan and place them in a buttered gratin or casserole dish (large enough so that the potatoes evenly layer the bottom)
  6. Ensure that the milk mixture tastes to your liking and then pour over the potatoes.  Tip:  It’s important to make sure that the milk is covering the potatoes or at least almost fully covering the potatoes.
  7. Place the potatoes in a preheated 375 degree Fahrenheit oven and bake for about 20 to 25 minutes.
  8. Remove the potatoes from the oven and pour the cream over them.
  9. Place the potatoes back into a 450 degree Fahrenheit oven and bake for about 5 to 10 minutes, until the surface is golden brown.
  10. Remove the potatoes from oven and let sit, preferably under a heating lamp, until you are ready to serve them.

Cheesy Lumachine with Truffle Oil

February 13, 2012 By in 4 Seasons Pasta, All Seasonal Recipes, Pasta Tags: , , , 2 Comments

Recently, I thought I would try making a different kind of macaroni and cheese using sophisticated flavors, such as truffle oil.  Truffle oil is relatively inexpensive in comparison to truffles themselves so no need to panic at the thought of having to use those pricey delicacies.  Truffle oil packs so much truffle flavor in it that you will not be disappointed.  It’s a fun recipe to make.  I hope you enjoy!

CHEESY LUMACHINE WITH TRUFFLE OIL

Ingredients:

  • 1 yellow onion (chopped)
  • 1 bay leaf
  • 3 cups milk (I used fat free milk for this recipe, but you can use whatever % milk you like)
  • 16 oz. Lumachine pasta (similar in appearance to elbow macaroni, but shorter and wider)
  • 2 Tablespoons all purpose flour
  • 1 3/4 cup Pecorino Romano cheese (grated)
  • 1/2 cup Gruyere and/or Emanthaler cheese (grated)
  • 1 Tablespoon or so of White Truffle Oil or White Truffle Infused Olive Oil
  • 1/2-3/4cup Bread Crumbs
  • 1/2-3/4 cup Parmigiano Reggiano
  • 2 garlic cloves (minced)
  • Extra Virgin Olive Oil to drizzle

Directions:

  1. Bring water to a boil in pot.  Add Kosher salt and olive oil to water.  Add the Lumachine pasta and cook until pasta is al dente.  Drain pasta in colander.  Once pasta is drained, put it back in the pot and set aside.
  2. In medium saucepan, heat 1 3/4 cup milk, onion and bay leaf until bubbles begin forming around the edges.  Make sure not to boil.  Remove from heat and cover with lid or aluminum foil.  Let sit for 15 minutes.
  3. Strain the infused milk mixture through a colander into a bowl.  Discard the bay leaf and onion.  Put infused milk back into saucepan over medium heat.  Combine remaining 1 1/4 cup milk and flour in a bowl and stir with a whisk until blended.  Stir mixture into infused milk mixture in saucepan.  Bring the mixture to a boil and cook for 1 minute, continuing to stir.  Remove from heat and let sit for a few minutes.  Add Pecorino Romano and Gruyere/Emanthaler cheeses until melted.
  4. Drizzle 1 Tablespoon or so of the truffle oil on the pasta and gently stir, making sure that the oil is incorporated throughout the pasta.  Add the milk-cheese mixture and stir well.
  5. Put the pasta in a medium size casserole dish.
  6. In a separate bowl, mix bread crumbs, Parmigiano Reggiano, and minced garlic together.  Sprinkle mixture over pasta.
  7. Place casserole dish in lower oven rack and broil for 3-4 minutes or until bread crumb mixture lightly browns.
  8. Remove from oven and enjoy!

Adaptation of Truffled Macaroni and Cheese recipe from January/February 2012 Cooking Light magazine

Almond Biscotti

December 31, 2011 By in 4 Seasons Cookies, All Seasonal Recipes Tags: , , , 3 Comments

The first cookies I ever baked on my own were Dom Deluise’s recipe for Anise Cookies (Biscotti) in his cookbook “Eat This…It’ll Make You Feel Better”.  Since then, I have always loved to make biscotti because it is so fun and easy to make.  My recipe for Almond Biscotti is chewier than traditional biscotti because of the addition of almond paste.  If you enjoy almond flavors, this is a must try!

ALMOND BISCOTTI

Ingredients:

  • 1 stick (8 Tablespoons) unsalted butter
  • 1/4 cup white granulated sugar
  • 2 eggs
  • 1/2 teaspoon vanilla or almond extract
  • 1 (7 oz) box of almond paste
  • 2 cups all purpose flour
  • 1 1/2 or 2 teaspoons baking powder
  • Pinch of Kosher salt

Directions:

  1. Mix the butter (better if softened) and sugar together until creamy.  Mix the eggs and extract into the butter-sugar mixture until thoroughly combined.  Once combined, add the almond paste and mix until fully incorporated.
  2. In a separate bowl, combine the flour, baking powder and salt together.  Once combined, slowly add this mixture to the butter mixture.
  3. Once all ingredients are combined and formed into a dough, mound the dough onto a cookie sheet.  Shape the dough into an oval, leaving the center portion of the dough thickest while tapering out the sides and edges (This will ensure that when the cookies are cut after baking, they come out looking like little half moons).
  4.  Place the cookie sheet in a preheated 350 degree Fahrenheit oven for about 15 minutes or until the dough begins to lightly brown on top.
  5. Once lightly browned, and solid to touch in the center, remove from the oven.  Let sit for a minute or two, then slice them on the diagonal about 1 inch thick.
  6. Arrange the slices on the cookie sheet and bake for an additional 5 minutes at the same temperature.  Remove cookies from oven and let cool on a cooling rack.

Apple Frangipane Tart

November 17, 2011 By in All Seasonal Recipes, Cakes & Tarts, Fall Cakes & Tarts Tags: , , , , 2 Comments

Apples are an autumnal fruit and are at their freshest between August and November.  There are a wide variety of apples out there and they are either on the softer or firmer side.  The best type of apples for baking are firmer varieties, such as Granny Smith, Jonagold and Pippin. Years ago, I found a wonderful recipe for a French apple tart on allrecipes.com.  I made some modifications to that recipe to create what is now my recipe for Apple and Frangipane Tart. I use Granny Smith apples in this recipe as their tartness pairs well with the sweetness of the Frangipane filling.  This tart is incredibly flavorful and very much in the spirit of the fall season.  Enjoy!

Ingredients:

Pastry Crust

  • 1/2 cup salted sweet cream butter
  • 1 1/3 cups all purpose flour
  • A pinch of salt
  • 1 egg yolk
  • A couple of tablespoons of ice water (or however much is needed to hold dough together–you do not want any crumblings)

Frangipane (Almond Cream Filling)

  • 1/2 cup salted sweet cream butter
  • 1/2 cup white granulated sugar
  • 1 egg (beaten prior to incorporation)
  • 1 egg yolk
  • A little over 1/2 cup ground almonds (raw and unsalted)
  • 1 1/2 tablespoons all purpose flour

Topping

  • 2-3 large apples (Granny Smith, Jonagold or Pippin), peeled, cored and thinly sliced
  • White sugar to lightly sprinkle over the top of the apples

Tip:  Keep a bowl of lemon water by the apples as you are slicing them.  Place the apple slices in the bowl of lemon water until they can be arranged on the tart.  This is to prevent the apples from browning prematurely.

Directions:

  1. Preheat oven to 400 degrees Fahrenheit and lightly butter and flour a 10 inch tart pan.
  2. For the pastry crust, mix the butter, flour and salt together in a mixing bowl.  Add the egg yolk and then a couple of tablespoons of ice water until the dough forms into one solid mass (no crumblings).  Wrap up the dough and refrigerate for at least 20 minutes.
  3. For the Frangipane filling, mix the butter and the sugar together until a creamy consistency is reached.  Mix in the egg and the egg yolk until fully incorporated into filling.  Set aside.  Grind the almonds and about 1 1/2 tablespoons all purpose flour in either a food processor or blender until finely ground.  Once ground, mix them into the filling.
  4. For the topping, peel, core and thinly slice 2-3 large apples.  Once the apples are sliced, place them in a bowl of lemon water to prevent them from browning until you arrange them on the tart.
  5. Remove the pastry crust dough from the refrigerator and roll it out with a rolling pin between 2 sheets of parchment paper or on a lightly floured surface.  Roll out dough enough so that it can be pressed nicely into a 10 inch tart pan.  Press the dough into the base and sides of the tart pan and then use a fork to prick the base of the dough so that it does not bubble up when baking.  Refrigerate dough in the tart pan for about 10 to 15 minutes.
  6. To assemble the tart, remove the dough from the refrigerator, then spread the Frangipane filling all over the base.  Arrange the apple slices over the Frangipane filling, overlapping each apple slice, starting from the outside and then working inward.
  7. Place tart in a preheated oven and bake at 400 degrees Fahrenheit for 12-15 minutes. After 12-15 minutes have elapsed, reduce the heat to 350 degrees Fahrenheit and bake for another 10 minutes.  If you notice your tart begin to bubble up in the center, prick it with a wooden stick or the tip of a knife to break any crust bubble(s) that might have formed.  After the tart has baked for 10 minutes at 350 degrees Fahrenheit, sprinkle the top of the tart with some granulated sugar.  Bake for an additional 12 minutes.
  8. Remove the tart from the oven and let it cool on a wire rack.  That tart should be lightly browned on the top and sides.  The tart can remain in the tart pan for about 10 to 15 minutes.  After 1o to 15 minutes have elapsed, remove the tart from the tart pan and let it cool on its own for at least another 1/2 hour.  Slice at your leisure and enjoy!

Buttery Lemon Cookies

November 11, 2011 By in 4 Seasons Cookies, All Seasonal Recipes, Cookies Tags: , , 4 Comments

As lemons are in season year-round, they are a great ingredient to use any time of the year.  In my recipes for buttery lemon cookies, the zest of one lemon is used.  Adding zest, as opposed to lemon juice, perfumes the cookies with a great lemon flavor without adding the tartness that lemon juice would if it were used.  However, if the dough is a bit crumbly, you always have the option to add a bit of lemon juice, as opposed to water, to help hold the dough together.

Ingredients:

  • 1 cup powdered sugar
  • 1 cup salted sweet cream butter
  • Zest of 1 small lemon
  • 2 cups all purpose flour
  • 1 tsp. vanilla extract (optional)–the only drawback about using vanilla extract is that it takes a bit of the lemon flavor away from the cookies

Directions:

  1. Preheat oven to 325 degrees Fahrenheit.
  2. In a mixer, beat zest and butter together until creamy, then slowly add the sugar and combine well.  You have the option to add the vanilla extract at this point.
  3. Add the flour to the butter mixture and incorporate well.
  4. Shape the dough into a flat disc and refrigerate between 1/2-1 hour.
  5. Roll dough out on a lightly floured surface and cut into shapes.
  6. Place dough shapes on a greased cookie sheet and bake at 325 degrees Fahrenheit for about 12-15 minutes, or until cookies begin to lightly brown.
  7. Let cookies cool on wire racks and enjoy!
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