Lemony Carrot Salad with Fig & Pistachio


SUMMER! The rains are finally here. It took a long time this year, so long we began to wonder if they would ever get here. But now it is officially summer. Hot, sticky days beg for cold, crunchy salads.

You know how much I love me some carrot salad. It’s a summer staple in our house. I made this one for my mom’s birthday lunch, and loved it so much I’ve made it again and again.
This is an easy-peasy salad, almost like that carrot raisin salad from childhood, but with a grown-up (and mayonnaise-free!) twist.

1# fresh carrots, peeled and grated (about 3 to 4 c.)
¼ c. dried figs, sliced in thin rounds
¼ c. toasted pistachio meats, coarsely chopped
Zest of ½ lemon (1 tsp.)
Juice of ½ lemon (2 Tbps.)
1 Tbsp. agave sweetener (or sugar, or honey)
1 Tbsp. mild vegetable oil

Use a food processor to grate the carrots. Or use children – free labor, quick healers, and all that.

In a medium-sized salad bowl, whisk together the lemon, agave, oil. Dump in the rest, stir and serve. Or, you can stick it in the fridge and eat it later. It is good both ways: crisper with less sauce the first day, crunchy and juicier the next.
This is fantasic for picnics and barbecues (no mayo!), or with a sammie at lunch.
Going with four servings, the calorie calculator at verywell.com says each serving has:
Calories 163
Fat 7.3g
Carbs 23.9g
Fiber 5g
Sugars 14.8g
Protein 3.1g
and…..632% of your Vitamin A for the day!

Green Chili Corn Cakes

Creen Chili Corn Cakes

These are so tender, savory, spicy and sweet, with just a little tooth from the corn kernals. I highly recommend making these immediately for dinner or breakfast. We spread ours with butter and a little drizzle of agave syrup. Total yum. Himself considers them very tasty.

I made these a couple weeks back after I saw a Food52 Instagram post for these masa cakes with cheese and cilantro crema. They looked so very tasty; well, except for the cheese and crema parts in our lactose-impaired household. Modified a bit for our tastes, boy are these amazing. The recipe is brilliant with the addition of some corn starch to the flour – it makes these so very tender.

As always, this recipe needs Hatch green chili. Do not use the mushy tasteless canned things. If you don’t have Hatch, mince up fine a fat jalapeno without the ribs and seeds, but use about 30% less of that than the green chili. And, if you are lucky enough to be able to eat cheese, a sprinkle of cotija on this would be amazeballs.
I keep wanting to see how these would be as a bun for an eggie sammich on a weekday morning, but there are never any left by Monday morning….life’s tough, I know.

Alrighty then, let’s make these mofos:

Green Chili Corn Cakes
Time: 30 m
Yield: about a dozen 3” cakes
Heat your griddle to medium.

Dry – in a big bowl, stir together:
1 c. corn flour (masa harina like MaSeca, NOT corn meal)
3 Tbsp. corn starch
½ c. AP flour
2 tsp. baking powder
¼ tsp. baking soda
1 tsp. salt

Wet – in a second bowl, whisk:
2 eggs
1 ½ c. buttermilk
2 Tbsp. oil (mild like Canola or light olive)
4 Tbsp. sugar
1/3 c. grated onion.
½ c. thawed frozen corn kernals
½ c. chopped Hatch green chili

Mix the dry with the wet until combined. You don’t have to be super gentle like with wheat flour, the masa doesn’t have gluten to toughen things up. (Don’t go nuts – there is a little AP in there.) Cook the way you do pancakes. Then happily consume them.

Bon apétit!

The VeryWell.com recipe nutrition calculator says each cake has:
cal: 135
fat: 3.9g
sodium: 366mg
carb: 21.9g (fiber: 1.3g, sugar: 6.2g)
protein: 3.7
and! 75% of your Vitamin C for the day (who knew? must be the chilis?)

Gateau aux Pommes

It’s good to fail. It gives perspective.
I know I should be posting about berries and springy things and asparagus, but I saw this recipe yesterday and made it this morning on a whim.

This is like a clafoutis, or even an apple pudding, if the pudding part were similar to a bread pudding. I hated it and thought it tasted like vanilla paste. Himself said it “wasn’t bad”, but might be better chilled. We’ll see. Maybe.

Do not think I will make this again. Or, if I do, I will make it thicker. I still want to try that Swedish version with the grated marzipan – that sounds much tastier.

Alrighty, here’s the receipt:

Heat your oven to 400*. Grease an 8″ springform and line the base with parchment.

In your mixer on high for three minutes until super fluffy light:
2 eggs
1/4 brown sugar
1 tsp vanilla

Peel and mandoline 6 medium apples.

Sift together
1/2 c. + 1 Tbp flour
1 tsp baking powder

Melt 2 Tbp butter

Once the eggs/sugar are super fluffy foamy, sprinkle the flour/baking powder over them, drizzle in the butter and
1/3 c. whole milk.

Mix to combine.

Reserve some apple slices to sprinkle on top, and hand mix the rest of the apple slices in to the batter, making sure they are all coated. Pour into prepared pan, put the reserved slices on top, and bake for 30-35 minutes until set.

Serve hot, warm, or cold. With vanilla sauce or sprinkled with powdered sugar.

Marzipan

I have to blame my mother for this. She has been on a quest to make home made bear claws, and dropping off samples. And that almond filling made me think about marzipan, and whether it could be made at home. The interwebs said yes. That I needed almond flour, and hey! I still had ¼ bag of that almond flour I bought to make macarons with G.
Things can spiral out of control so very quickly…..

So, found this recipe at The Daring Gourmet. Had most of the ingredients on hand, although I did a few mods: I prefer Dr. Oetker’s bitter almond to just extract, and merinque powder just for the safety of no raw egg whites. It is simple, and amazing. Don’t think I will ever buy marzipan again.

Marzipan
1 ½ c. almond flour
1 ½ c. powdered sugar
1 tsp. orange flower water
1 vial bitter almond (or 2 tsp. almond extract)
2 tsp. meringue powder
3 tsp. water
Stir together the meringue powder and water. Set aside. In your food processor, put all the rest of the dry ingredients and pulse to combine. Pour in the liquids, and pulse until it forms a loose crumbly ball. I had to add another teaspoon of water to mine, but I think that’s because I’m in the desert and everything is very dry.
Remove from the food processor and knead the marzipan a few times. Wrap tightly in plastic wrap and toss in the fridge.
Besides just eating this as is, we made some little logs and dipped them in dark chocolate. Oh, yes. So very very tasty!
If you have the ingredients on hand, make this!!!

Cranberry Crumb Muffins


So, these were supposed to be those blueberry muffins that came in out in the NYTimes last week – that new recipe with the smashed blueberries in it. Only when I went to the freezer to get the blueberries, I forgot himself had been making smoothies and….yeah, you see where this is going. But, because my poor long-suffering husband is awesome, he said, “what about cranberries? You have those.” Indeed. And they’re nice and tangy, to boot!

So a little tweak here and there, add some crumb topping and serve with some marmelade! Yum!!

That is kumquat marmelade, from my friend K’s tree, btw. Never made it before – turned out a bit thin, but yummy! (The interwebs tell me I overcooked it a bit and so killed some the pectin from the seeds. Sigh.) I’d never seen kumquats like those, turns out they are a hybrid with a mandarin orange and are called Fukushu. Those little fruits were so pretty, too. The peel itself was sweet. Amazeballs.

Well – lets bake! These cook under half an hour, and are gorgeous and slightly sweet. If you have some marmelade, it takes it to a whole new level.

Cranberry Crumb Muffins (yield 12-ish)

Preheat oven to 375. Line twelve muffin cups.

For the crumb topping:

1 stick unsalted butter
¾ c. sugar
¼ tsp salt
1 ½ c. AP flour
1 Tbsp corn starch
Melt the butter in a microwave-safe bowl. Stir in the rest of the ingredients until it’s crumbly. Set aside.

For the muffins:
In the mixer on low until it looks like fine crumbs.
1 stick unsalted butter
2 tsp. lemon zest
1 ¼ c. sugar
2 c. AP flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp salt

Add in, and then mix on medium high for a minute or two until thick and fluffy.
2 eggs
½ c. buttermilk or plain yogurt
1 tsp. vanilla

Stir in:
2 c. fresh cranberries (not sweetened dried!).

Spoon in to lined muffin cups, top with the crumb mix and bake for 20-25 minutes until golden and a tester comes out clean.

These are so yummy – lots of good feedback (nyuk!) from the neighbors.

Tacos de Camotes (Sweet Potato Tacos)

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I toyed with some pretentious hipster title for this puppy – caramelized sweet potato tacos in a chipotle garlic emulsion. But, nah. This are simple and good – so tacos de camotes is much better. I want to try it with pumpkin, too. One day….. Anyway, if you get tired of turkey day leftovers in a couple of weeks, or want to use up that leftover sweet potato on the counter, or hell! Make an awesome first course to Thanksgiving dinner, these are ready to roll. Fast, easy and yummy. I can’t really say ‘no pica’, but the heat isn’t bad.
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These are crunchy and soft, tangy, sweet and spicy. Truly lovely.
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This is enough for two people as a main dish, or four for a side.

For the Taco filling:
2 large sweet potatoes, diced*
1/2 white onion, diced
1 Tbps. olive oil
garlic salt
For the chipotle emulsion:
2 large cloves garlic
1 tsp. Mexican oregano
2 whole chipotle peppers en adobo
2 Tbsp wine/cider/sherry vinegar
2 Tbsp olive olive
(A little water mixed with some adobo if needed)
And…..
Soft corn tortillas

*(diced means 1/2” cubes, people)
Preheat oven to 375*. Line a cookie sheet with parchment. spread out evenly the sweet potato and onion, drizzle with the olive oil. Sprinkle with the garlic salt.
Roast about 20-30 minutes, until really nicely caramelized.
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While that’s roasting, put the dressing ingredients in the blender and puree. You may need to add a little water/adobo sauce mix to get enough liquid to blend. Transfer to a bowl large enough to hold all the potato/onion mix when it comes out of the oven.
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When the potato/onion mix is done, remove from the oven and set aside just for a few minutes. (This lets the outside crust on the sweet potato cubes develop just a tidge more). Heat your tortillas and get your serving plate. Toss the hot sweet potato/onion mix in the chipotle emulsion, fill the tortillas and consume immediately.

These would be awesome with a smoked fontina cheese. Or avocado slices. Or even with some scrambled egg for an amazeballs breakfast taco. Or hell, underneath some poached eggs for that matter.

** This would also work with kabucha squash.
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Bon apétit

Butternut Coconut Curry Soup

November will be here in a few days. It is still ninety forking degrees here (You guys are all watching ‘The Happy Place’, right?) I am thoroughly disgusted. As Himself enjoys saying, “Love that global warming!” Oy. But still, that autumnal food urge is upon me. The markets are filled with winter squashes – butternut, acorn, turban, delicata, sweet dumpling, kabucha. Makes my head swim with happiness. I’ve got a cashew cream kabucha gratin idea floating in my mind, but it hasn’t fully formed yet. Maybe in a few weeks.
In the meantime, this behemoth of a butternut keeps winking at me every time I walk past it on the kitchen counter. It’s a four-pound giant. Gonna get two meals outta that mofo.
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I think the hard squashes scare off a lot of people. Did you know you can peel him with a vegetable peeler? (Mainly because it isn’t lumpy like an acorn.) Goes quickly, and you can peel and cube him in a few minutes – toss half in a ziplock in the fridge to make a couple days later. Here, check it out.
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This and a big salad, and dinner is done. Or, if you’re really hungry, a grilled cheese and fresh jalapeno sandwich would be awesome with this: melty crunchy spicy contrasting with slightly sweet and creamy. Such happiness!
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Butternut Coconut Curry Soup
3 stalks celery
½ white onion
2# (about six cups) butternut, peeled & in 1” cubes
2 Tbsp. oil or butter
3 Tbsp curry powder
1 (-ish) quart chicken (or veg) stock
Coconut milk, the full-fat kind.
Fried onions for garnish

Over medium heat, stir together the curry powder and oil. Let it get a little toasty (when you really smell the spices, time for the next step.) Ad the celery and onion, cook over medium until the onion is translucent around the edges. Add the squash and just barely cover with the chicken stock. (It if boils down, you can always add a little more. Harder to take it away if you do too much, though.) butternuecoco2med
Simmer on medium for about half an hour, until the squash is tender.
When it’s done, purée. (With a stick blender, in an actual blender (remember to allow for steam escape!), or in the food processor. It should be like loose mashed potatoes, almost thick enough to hold up a spoon. Return it to the pot, stir in about ¾ can of coconut milk just to heat it back up. Ladle in to bowls, garnish with a swirl of the remaining coconut milk and or fried onions.
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Bon apétit!

Cranberry Walnut Spice Scones

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Oh, it’s been a while my lovelies. I don’t think I’ve made scones in a year.
Mainly it’s Himself’s sugar restrictions, that plus reining myself in. But Fall is coming. Pumpkin spice lattes are saturating the atmosphere. Made some pumpkin bread last week for our respective offices, but then my contrary nature just refused to make a pumpkin scone.
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But, honestly, what is it about pumpkin pie, or pumpkin bread, or lattes – that orange bit itself is pretty tasteless. But the spice? Oh, yes. The spice. That’s where the magic is.
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These scones are light and just barely sweet. Perfect for slathering in butter and honey or orange marmelade. Makes 16 minis or 8 standard.
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Ingredients
1 ¾ c. AP flour
¼ c. sugar
1 tsp. baking powder
½ tsp baking soda
¼ tsp salt
½ c. cold butter, cubed
¾ c. buttermilk
1 egg, separated –white lightly whisked.
½ tsp. vanilla extract
Sparkle sugar (or granulated sugar)

Preheat oven to 425*.
1. Line a standard size cookie sheet with parchment paper.
2. In a large bowl, mix the dry. Cube the cold butter and drop it in the dry mix. Cut it in until it is after pea-sized but not yet coarse crumb.
3. Stir in the nuts and cranberries.
4. Whisk together the egg yolk, vanilla and buttermilk.
5. Flour your counter, barely stir the liquid in to the dry, then put it on your floured counter to barely, gently work the dough to a cohesive ball. With plenty of flour on your hands, gently, gently flatten the ball in to a disc about 8″ across and 1″ high. (or, divide the ball in two and flatten both those in to discs about 1″ high). Heavily flouring your board knife or a large chef’s knife, cut the circle in to 8 triangles. (Or you can make two 6” discs for 16 minis.)
**A Karen lazy step here is, I actually put my parchment on the counter and use it to help form the dough, then cut the scones directly on it, and slide it on to the cookie sheet.
6. Brush the tops and backs (not the sides) with the egg white, sprinkle with sparkle sugar.
7. Bake 425* 15-18 mins until golden brown.
8. Cool slightly, slather in butter and munch.
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Herbed White Bean Tomato Stew

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It finally happened. Stepping outside in the morning one day last week, I could feel it. The air was cool(er?). Summer is leaving. Then, we had a rainy day. And as Himself will tell you, I’ll use that as an excuse to make soup every time. Even if it’s 85*. But, c’mon – after 104*, the eighties are practically cold. It’s all relative, man.
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Every time I start to make soup, two thoughts come to me. The first is Joan Cusak’s character Marcella in Grosse Pointe Blank, trying to explain a recipe to a friend on the phone, “No, I, it’s not going to be a boring soup! It just, that’s just the base! Carrots and celery are just a base of a soup!”
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The other is that genius Beth over at Budget Bytes, who taught me whenever I’m making a mirepoix for a soup to double it and freeze half so the next time it’s like a little time-saving gift waiting for you in the freezer.

This was quick and yummy. Drizzle it with a little balsamic vinegar before serving.
Bon apétit.

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Herbed White Bean Tomato Stew
Ingredients
5 celery stalks, chopped
2 large carrots, sliced for soup
½ white onion, diced
A fingerwidth of fresh thyme with a couple sprigs of parsley tied in a bouquet garni
1 28oz can diced San Marzano tomatoes
2 cans drained low-sodium cannelini beans
1 Tbsp. sugar
1 quart chicken broth (or veg if you don’t do the meat stuff)
¼ c good olive oil
1 cup dry red wine

In a large soup pot, sweat the celery, onion, and carrots in the olive oil. Add the rest of the ingredients, plus half a tomato can of water. Raise heat to medium and simmer for half an hour. (Remove the garni before consuming.)

And, btw, the fresh thyme and the San Marzano’s are really essential. Spring for the toms, for this and your pasta sauce. You will be glad. Safeway has them under their house label, so they’re not insanely expensive. They really do make a difference.

Crunchy Green Bean Salad

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Originally I was calling this post: Blanched Green Bean Salad; or, that didn’t exactly turn out….

We went to Willcox yesterday, in our annual pilgrimage to farm country. Loaded up on fresh peaches, squash, eggplant, roasted green chile and of course the green beans. I was blanching them this morning, munching on one and thought – hey, this would be yummy in a salad besides salade niçoise.
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I was extremely disappointed when I first put it together – even himself was not enthused. It just tasted like raw green beans and dijon mustard. Yuck. I was so sad – I mean, come on! Green beans, bacon, onion, almonds – what could possibly go wrong??

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But the next day? It was pretty yummy. Only thing is, leave green beans in a acidic solution like that vinaigrette and they lose that pretty green in the pictures and become a more olive green, less fresh, appetizing color so I feel as if my pictures are false advertising now.

So…..make this the day before you intend to eat it; perhaps if your garden is drowning you in green beans.
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Whisk together:
1 tsp. bacon fat
1 tsp dijon mustard
1 tsp canola oil
½ tsp celery seed
2 Tbsp. sugar
¼ c. rice vinegar
Stir in:
2 c. freshly blanched green beans, cut in bite-sized pieces
1 celery stalk, thinly chopped
2 Tbps. thin sliced white or red onion
1/4 c. almond slivers
1/4 c. minced parsley
1 slice cooked bacon, chopped

Make the day before. Serves 2-4.
Bon apétit!