Not just for rabbits anymore...

Now that Spring is in full swing and the Farmer's Markets are replete with the good stuff, it's time to start putting those veggies back into the rotation.

Some people tend to look at salads as the obligatory precursor to the main event.  Granted, if someone serves you a bowl of pre-cut lettuce and gloppy dressing, it is barely even that...  however, with a little creativity and a blender you can make something that is beautiful, delicious, good for you and even those that tend to resist eating "rabbit food" may even get on board.

Doing quick dressings in jam jars is a wonderful time saver, but this time we are breaking out the blender and making a proper emulsion.  It doesn't take much more time than shaking a jar, but the end result is something you can not get out of a bottle.

The best part of this whole endeavor is there is really only one rule: the oil to acid ratio (3:1). 
That's it.  Everything else is up for grabs.

Baby greens with dried Apricot, Cranberries, Pistachios & sliced Strawberries

Spring Mix Lettuce, Arugula, Grapes, Raspberries, Mango & Cashews

Spinach & Arugula with Grapes, Blueberries, Apples and sliced Almonds

Baby Spinach with Roasted Butternut Squash, Pine Nuts & Goat Cheese

Spring Mix, Dried Cherries, Pomegranate seeds, toasted Pine Nuts & Manchego cheese



Sherry Lime Vinaigrette

makes 1 quart

• 1 shallot, minced
• 2 - 3 tbsp honey
• 1 sprig thyme, chopped
• 1/2 tsp pepper
• 1 tbsp kosher salt
• 3/4 cup sherry vinegar
• 1/4 cup fresh lime juice
• 3 cups olive oil

1. Put all ingredients except the oil in the blender.  Turn on low speed until mixture is homogeneous, then increase speed slightly and drizzle in the oil in a thin stream until it is fully incorporated.

Lemongrass Basil Mint Vinaigrette

makes 1 quart

• 1 shallot, minced
• 1 piece lemongrass, inner leaves only, minced
• 1/4 cup basil leaves, roughly torn
• 3 tbsp mint leaves, roughly torn
• 1/8 cup honey
• 1 tbsp kosher salt
• 1/2 tsp pepper
• 1/2 cup fresh lemon juice
• 1/2 cup fresh lime juice
• 3 cups olive oil

Follow directions from above.   Store in an airtight container in the refrigerator for up to 7 days.

Loco for Coco...

I love coconut, always have.  I love the smell of it just as much as the taste.  So much so that in the middle of winter when sunny days at the beach seem unfathomable, I open my bottle of sunscreen & put just a dab on my skin so I can breathe in the smell of coconut.  Before you judge, I know for a FACT that I am not the only one that does this...

The only thing that I don't love about coconut is trying to get it open & get to the good stuff, but luckily for me I am not a cast member on a survival show, so I needn't worry about all that...

To demonstrate my slightly obsessive love for this tropical treat,  a moment of full disclosure:
For breakfast I had coconut coffee and a piece of this coconut bread. 
Those you of that know me, know that I'm not very "gray"...  I either really like something or I really don't,  and I really like coconut.

A few weeks ago, I was in the mood for coconut bread so I started looking for recipes and found one in an old issue of Gourmet magazine that I decided to use as my jumping off point.  It was delicious as is, but I felt it could be slightly coconut-ier, so I tweaked it to add in extra coconut flavor and this is what I came up with...

Coconut Bread

• 1/3 cup butter
• 1/8 cup coconut oil
• 1 cup sugar
• 2 eggs
• 1 cup toasted coconut
• 3/4 cup sour cream
• 1/4 cup plain yogurt
• 1 2/3 cups all-purpose flour
• 1/3 cup coconut flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder

Coconut oil

 1.  Preheat oven to 350 degrees

 2. Warm coconut oil in a small saucepan, just until it melts and set aside.  (when buying, make sure to buy medium heat, organic, unrefined)

 3. Cream butter and sugar together.  Add eggs and cooled coconut oil.  Mix well to combine, then add in yogurt and sour cream.

4. Stir in toasted coconut.

5. Combine flours, baking soda & baking powder, and fold into the wet ingredients.

6. Tip batter into a loaf pan that has been lightly greased and bake for 45 - 60 minutes.

  *if bread is starting to brown too much before it has baked through, turn oven down to 325 degrees for the last 15 minutes.

Coconut Bread

Oh I couldn't... Well, maybe just a little

Bread Pudding is one of those desserts people just don't make very often anymore, since carbs have been deemed the devil and all...

So of course I've decided to make it, put 3 different kinds of chocolate in it and cover it with a sauce that tastes like melted ice cream.

I figure this is the perfect indulgence after a month of Lenten sacrifice.   It would make a great dessert after Easter dinner or quite honestly anytime.  It is one of the easiest desserts to make.  It requires very little effort and it does not demand hours of babysitting to ensure perfection.

Cut up some old bread, mix it up with a few other ingredients, let it soak for a bit while you get on with other things and then put it in the oven to bake.  I mean really, what else can you ask for in a dessert?

Now, the sauce does require a bit more effort, but if you're not into that day, skip it.  The bread pudding is good enough to stand on its own, however I won't lie...  the addition of the sauce transforms this to ethereal goodness. 


Triple Chocolate Bread Pudding with Creme Anglaise

• 2 lbs brioche bread
• 1 stick butter
• 3 cups half & half
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 6 eggs
• 2 tbsp vanilla extract 
• 1/8 tsp salt
• 1/2 cup semi-sweet or dark chocolate chips
• 1/4 cup milk chocolate chips
• 1/4 cup white chocolate chips
• 3 tbsp coarse brown sugar

Brioche is a buttery, eggy bread that is perfect for this, but if you can't find it use french bread or plain white bread.

1. Cube bread into 1 inch pieces.
2. Melt butter and pour over bread.  Toss to evenly coat bread with the melted butter.

     3.  Add chocolate chips and toss to combine.
     4.  Pour into a large, deep baking dish. 
        (a half size disposable aluminum pan is perfect)

     5.  Whisk together the rest of the ingredients
          (except the coarse brown sugar).
     6.   Pour over the bread and press down to ensure
           that every piece of bread gets immersed.
     7.  Let it soak for about 45 minutes, then sprinkle
          the coarse brown sugar on top.
     8.  Cover and bake for 40 minutes, then uncover
          and bake an additional 15 minutes.
     9.  The bread pudding should be set, but not dry.
    10.  Let it stand for about 20 minutes before cutting.

Creme Anglaise

• 1 cup half & half
• 1 cup whole milk
• 1/2 cup sugar
• 4 egg yolks, room temperature
• 1 vanilla bean, split lengthwise



1. First, get a medium sized fine mesh strainer and set it over a medium bowl.
2. Place this inside of a larger bowl filled with ice water.  The sauce will be poured through the strainer and into the chilled bowl to stop it from cooking once it has reached the proper consistency.
3. In a medium saucepan, combine the milk, half & half and the vanilla bean.  Cook over low to medium heat just until it barely comes to a simmer, about 5 minutes.
4. In another medium bowl, whisk the sugar and egg yolks just until combined.
5. Whisk in about a half cup of the hot milk mixture very slowly in a thin stream. This is called "tempering" the eggs so they don't scramble when you add them back into the hot milk.
6. Pour the mixture into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, about 5 minutes.  The sauce should be thick enough that when you dip a spoon into it & run your finger down the back of the spoon it will stay separated.  (see pic above)
7. Immediately strain the sauce into the bowl over the ice water.  
8. Pour the warm creme anglaise over the bread pudding.   Refrigerate any leftover sauce in an airtight container.

Let's Do Brunch

Brunch.  This word can illicit sheer dread if you work in a restaurant. 
It is by far the least favorite service to work.  For the average person who has no idea of what it entails to work a brunch service, it conjures up an image of a leisurely, relaxing meal with a few bloody marys.

Meanwhile... behind the scenes, bleary-eyed line cooks are getting food out of the kitchen as fast as their exhausted bodies will let them.

I'd be lying if I said that I didn't miss it once in awhile,  but I'll also tell you I don't miss it enough to do it again.  
I would much rather be the one eating brunch instead of the one making it at this point in life.

That being said, I very much enjoy making brunch at home.  It happens so infrequently that it is almost like a treat.  Yes, I did just say making brunch is a treat...  Some of you are questioning whether or not I've already had a few bloody marys I'm sure.

The thing about doing brunch at home is that it IS relaxing and slower paced than trying to get food on the table for dinner after a long day at work.  The whole feel of Sunday morning just inherently has a different vibe to it.  

Granted, it isn't exactly like it is in the movies: reading the newspaper and trading sections with your husband/wife/girlfriend/boyfriend, sipping coffee on the balcony overlooking Central Park, but a lovely, relaxing brunch can still be had by all even if we don't own million dollar apartments.

When I make these, I have started to make a double batch to put some away for dinner later in the week for those days when I long for that lazy Sunday morning. 

Lemon Ricotta Pancakes

• 3/4 cup all-purpose flour
• 1/4 cup almond flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 2 tbsp sugar
• 1 tsp vanilla
• 1 cup ricotta cheese
• 2 eggs
• 2/3 cup milk
• zest of 2 lemons
• juice of 1 lemon
• Black & Blue jam

1. In a medium bowl combine dry ingredients:  Flours, sugar, salt, baking powder.

2. Zest the lemons & add the dry ingredients.

3. Stir to combine and coat the lemon zest with the flour.
4. In a small bowl, beat the eggs and add milk and vanilla.  Whisk to combine.
5. Fold in the ricotta cheese.
6. Add wet ingredients to dry and whisk to thoroughly combine.
7. Heat pan over medium heat and pour batter in using a 1/4 cup measure.

8. Cook pancakes until they begin to dry on top before flipping.
9. Warm the jam in a small saucepan & thin with a few tablespoons of water.

Lemon Ricotta Pancakes with Black & Blue Jam

When In Rome...

...or Florida, to be more exact.  I may not always succeed, but I do try to practice what I preach.
On my recent visit to the Sunshine State, I wanted to find a local farmer's market and was pleasantly surprised to find one that is a permanent fixture as opposed to only being set up once or twice a week.

Marando Farms offers not only local produce, but they also have local honey, farm fresh eggs and the best part of all...  a community garden.

If you are in the area or vacationing nearby it's worth the trip to see this little gem.

Supermarkets simply do not carry the varieties of produce that are available at Farmer's Markets. 
Because the food we buy there isn't mass produced, the farmers are able to bring in smaller quantities of different  crops.

In other words, more variety...  and isn't that the spice of life? 
Who wants to have a Red Delicious every single day when you could have a Honeycrisp, Senshu, Winesap or Pink Lady? 
Another added bonus to eating locally is supporting the local economy;  money spent supporting local farmers stays in the community.

Eating locally (especially on vacation), provides an opportunity to try new things by giving you the chance to see fruits and vegetables that may be different than what you see at your own market.  It allows you to experience local flavors and try foods that you may not have had before.

AND...  because you're eating locally, you are getting food that is fresh because it did not have to travel halfway across the country (or PLANET) to get to you, thereby retaining it's nutritional value.
So, whether it's your neighborhood Green Market that gathers every Saturday or scouting out a local Farmer's Market on vacation, eat locally! 

Food just tastes better when it's fresh...

My Lost Shaker of Salt...

Vacation.  Just the word alone makes us feel lighter, happier and less stressed.  Why is it that we allow ourselves things on vacation we rarely would otherwise?

We indulge in foods we normally deprive ourselves of, we sleep late, we are a little more laid back and allow ourselves a few adult beverages with colorful umbrellas peeking out of them or in my case, a salted rim.

Coming back to reality from vacation is rarely a pleasure, but what I'm trying to learn is how to have a "vacation" frame of mind even when I can't get away.

Not that I'll be quitting my job and spending my days on a beach, as lovely as that sounds, but trying to allow myself a bit more leeway when it comes to certain things.

We tend to get so caught up in our everyday stresses that sometimes it feels as if life is passing us by while we are paying bills, cleaning the house, doing laundry, cooking dinner, washing clothes, doing yard work, etc.

Perhaps it is because I'm getting older and realizing that the dishes can wait until tomorrow once in a while or the laundry isn't going anywhere.  I am going to try to be less rigid with the demands I make upon myself in hopes that even when I'm stuck at work and have no hope of feeling the sun on my face or the sand beneath my toes that I can still close my eyes, taste the salted rim of my margarita glass and have a vacation frame of mind...
 

 
My Girl Margarita
 makes 2

• 2 1/2 - 3 oz good quality tequila
• 2 oz triple sec or Grand Marnier
• 3 oz freshly squeezed lime juice (save a lime to wet the rim of the glass after you've juiced it)
• kosher salt
• ice cubes

1. Fill a small saucer with kosher salt.  Just deep enough to coat the rim of the glass.
2. Run the lime around the edge of the glass then dip in salt.
3. Combine tequila, triple sec/Grand Marnier, lime juice and ice in a stainless steel cocktail shaker and shake (vigorously) for 5 - 10 seconds.
4. Pour evenly into 2 glasses.  Salud!

All Grown Up...

 I turned 40 a few days ago (gasp) and when I was younger I had always used that particular age as a benchmark for being "a real grown up".   I would venture to say that it technically makes me one by my way of thinking but to be perfectly honest, that is entirely debatable.

 That being said it led me to thinking about some of my favorites from childhood.   We all grew up with soup in that red & white can and while I am a steadfast lover of tomato, one that was always in the regular rotation for me was beef barley.   I know...  most kids would've picked chicken noodle and given my adoration for all things starch it would be the obvious choice, only it never had enough noodles.

There was just something about that broth, it was sweet and tangy from the tomato and the barley was just chewy enough to give it texture.  It may not be haute cuisine or even slightly elevated, but I loved it.

Feeling a bit nostalgic, I thought that it might be time to revisit a favorite from the past...  and like me, my soup should be grown up as well.

Beef Barley

• 1 lb stew meat (beef)
• 4 carrots, peeled and thinly sliced
• 3 stalks celery, thinly sliced
• 2 medium onions,  finely diced
• 1 tbsp flour
• 14.5 oz can diced tomatoes (I used petite cut)
• 32 oz beef broth or stock
• 1 c. frozen peas
• 1/2 c. pearled barley
• 2 bay leaves (fresh if available)
• 2 - 3 tbsp olive oil
• salt & pepper

1. In a medium to large stock pot, heat olive oil over medium-high heat.
2. Add beef and sear on all sides.  Season with salt and pepper.
3. When beef has a good sear on all sides, remove from pot and set aside.
4. Add onions and cook until translucent, season with salt and pepper
5. Add celery and carrots,  cook until softened (about 6-8 minutes)
6. Sprinkle flour over the vegetables and stir to coat.  Let flour cook out for a few minutes, then add beef back into the pot and pour in the beef broth/stock.
7. Add remaining ingredients and let soup simmer until barley is cooked (about 45 minutes)
8. Check for seasoning and adjust if necessary.