Month: August 2013

Dessert · Do-ahead · Gluten Free · Icecream

Carrot cake ice cream

Belinda2 Comments

So you may think this is “gilding the lily” but what do you serve this with?  Carrot cake!!
You must start making this the day before you need to serve it, don’t forget
First of all, put the inner bowl of an ice cream maker in the freezer the day before you make this.

Makes 1 quart

6 oz cream cheese, at room temperature
3/4 cup sugar
1 cup cold sour cream
1 cup cold heavy cream
A pinch of coarse kosher salt
3 tbsp fresh lemon juice
1/4 tsp good Madagascar vanilla extract
1/4 cup butter
3/4 cup brown sugar
1&1/2 cups shredded carrots
1 tsp cinnamon
2 tsp ground ginger
1/2 tsp apple pie spice (optional)

Chill a medium mixing bowl and the beaters of an electric mixer.
In the bowl beat the cream cheese at medium speed until soft and smooth.
Add the sugar, 1/4 cup at a time beating well after each addition.
Beat in the sour cream followed by the heavy cream.
Add in the salt, lemon juice and vanilla extract. Beat just until thick and smooth.
Cover and refrigerate overnight.

In the meantime melt the butter and brown sugar in a medium skillet over medium heat.
Add in the carrots, cinnamon, ginger and apple pie spice.
Saute until the brown sugar-butter mixture has thickened and reduced and the carrots are cooked.
Place in a bowl in the refrigerator overnight.

The next day, chill the mixer beaters again. using the chilled beaters beat the cold ice cream base going from low speed to medium, until loose and creamy, about 3 minutes.
Pour into an ice-cream maker and freeze according to the manufacturer’s instructions.
In the last 5 minutes of mixing, pour in the carrot-brown sugar-butter mixture.
Churn until combined.
Serve immediately or, if too soft, freeze for an hour or so in a covered container until it has reached the desired consistency

 

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free

French lentil terrine with creamy carrot custard and sauteed leek-zucchini topping

Belinda

These are lovely, easy and healthy and are also great to take on picnics. The jars are gorgeous and I found them on a website called;

Home


They are a German brand, stocking all sorts of shapes and are so attractive looking.
You can make these in advance up to 3 days, cover them and refrigerate. Take them out about 30 mins before serving to allow them to come up to room temperature.
There are several stages to this dish, hence the pretty layers, but they are simple.

**There is one step in this preparation that can make it even more simple. 
In Los Angeles we can buy pre-cooked vacuum packed puy lentils in our supermarkets that are already  seasoned. 
Instead of making them from scratch, you can buy 1 packet of these, (you need 2 &1/4 cups of the cooked ones) put them into a microwaveable dish, break them up a bit gently with a fork and reheat.  Let come to room temp, fluffing up the lentils to break up the lumps, then proceed with adding the goat cheese and cream etc… 

8 1/4 cups water
8 oz carrots (about 3 medium) peeled and diced small
1 1/2 tsp kosher salt, plus more if needed
Freshly ground black pepper
1 cup plus 2 tbsp heavy cream
1 large egg
1 tbsp olive oil
1lb plus 10 oz leeks (about 2 -3 medium) quartered lengthwise and thinly sliced crosswise (white and light green parts only)
1 tsp finely chopped fresh thyme leaves
10 oz zucchini (about 2 medium) trimmed and diced small
1 cup French Puy lentils, rinsed
1 bay leaf
1 medium garlic clove, smashed and peeled
4 oz fresh goat cheese, at room temp

Heat the oven to 325 F and arrange a rack in the middle.  Bring 8 cups of the water to a simmer in a large saucepan over high heat; keep at a simmer.

Meanwhile, bring the remaining 1/4 cup of water to a simmer in a large frying pan over medium heat. Add the carrots and 1/2 tsp of the salt and season with pepper. Reduce the heat to medium low, cover with a tight fitting lid and cook until softened, about 5 minutes. Using a slotted spoon, transfer 1/2 cup of the carrots to a small bowl and transfer the remaining carrots to a blender, leaving any excess water in the pan; set both aside. Reserve the carrot juices in a small bowl, wipe out the frying pan and set aside.

Place 1 cup of the cream and the egg in the blender with the carrots, season and blend until smooth, about 30 seconds. Evenly divide the carrot-cream mixture among 6 (1/2 pint) tempered-glass jars. Divide the reserved 1/2 cup carrots among the jars. Evenly space the jars in a 13 x 9 inch glass baking dish.
Being careful not to get water inside the jars, add enough of the simmering water to the baking dish so that it reaches just past the carrot mixture in the jars.
Cover the baking dish tightly with aluminum foil and carefully transfer it to the oven.
bake until the outer 1 inch of each carrot custard is set (the centers will be still slightly jiggly), about 25 minutes.

Heat the olive oil in the reserved frying pan over medium heat until shimmering. Add the leeks and thyme, season with salt and pepper and cook, stirring occasionally, until just starting to soften, about 6 minutes.
Add the zucchini, season with salt and pepper and stir to combine. Cook, stirring occasionally, until the zucchini is crisp-tender and the leeks are completely softened, about 4 minutes more.
Remove the pan from the heat and set aside.

Place the lentils, bay leaf and garlic in a medium saucepan and cover with cold water by 2 inches.
Bring to a boil over high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the lentils are still slightly hard in the center, about 10 minutes.
Add the remaining teaspoon of the measured salt, stir to combine and continue to simmer until the lentils are just tender, about 3 to 4 minutes more.
Drain though a large fine-mesh strainer.
Remove the garlic clove and bay leaf and transfer the lentils to a medium bowl.
Add the goat cheese and the remaining 2 tbsp cream, adjust seasonings if necessary and stir to evenly combine; set aside.

When the carrot custards are ready, carefully remove the jars from the hot water and transfer to a wire rack to cool slightly, about 15 minutes.

To assemble the terrines, divide all of the lentil-goat cheese mixture over the carrot custards, using your fingertips to gently smooth it into an even layer.
Divide all of the leek-zucchini mixture over the lentil-goat cheese mixture.
Serve warm or at rom temperature, or let the terrines cool completely, cover tightly and refrigerate for up to 3 days

 

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free · Vegetable-related

Baked feta cheese with tomatoes, chile, oregano and garlic

Belinda

The look of this baking tin is very “country” and is part of the attraction for me. I love those old enamel oven dishes, which, by the way are the best oven dishes to buy these days.
This is delicious slathered warm over crusty bread as a casual hors d’oeuvres.
This recipe can be made for any quantity, just improvise with the amounts and enjoy!

Serves 4 to 6

1 block of Greek feta (or about 12oz minimum)  (Don’t succumb and get the French, as it’s too bland for this dish)
3 large cloves garlic, finely chopped, not crushed
1/2 to 1 tsp (or according to your level of heat tolerance) red chile flakes
11/2 tbsp chopped fresh oregano or marjoram
finely grated zest of 1 lemon
about 24 oz San Marzano plum tomatoes, crushed
4 tbsp good quality extra virgin olive oil

Heat the olive oil and gently saute the garlic for a minutes or so, until fragrant.
Add the chile, oregano or marjoram, lemon zest and crushed plum tomatoes and stir.
If the tomatoes aren’t crushed enough, get a potato masher and press down gently on them to crush them more.
Simmer for a good 40 minutes, like you would a good marinara sauce, until well thickened.

Break the feta into large pieces and put into a 9″ by 13″ baking dish. Pour over the sauce and bake at 375 F for 20 mins or so, until bubbling.

Serve with crusty bread, but let people help themselves from the baking dish. It’s more casual and rustic!

Do-ahead · Poultry

Chicken Marsala

Belinda

Sometimes those old standards are just worth having available and they can still turn heads  if you cook them right. This recipe is well worth it and tastes so good.

Pounding the chicken cutlets before cooking, renders them thin and terrifically tender.
Deglazing the pan with Marsala and stock after cooking the chicken creates a rich and quick sauce.

Serves 4 to 6

1 1/4 lbs chicken cutlets/tenders, pounded until 1/4 inch thick  (about 8)
Kosher salt and freshly ground pepper to taste
1/3 cup flour
5 tbsp olive oil
5 tbsp butter
8 oz button mushrooms, sliced  (I use Cremini as they have more flavor)
2 tbsp minced shallots
1 large garlic clove, minced (or more if you like a good bold flavor)
1/3 cup dry Marsala wine
1/3 cup chicken stock
Italian parsley for garnish

Season the chicken after pounding, with salt and pepper and dredge in the 1/3 cup flour, shaking off any excess.
Heat 2 tbsp oil and 1 tbsp butter in a 12″ saute pan over medium high heat.
Working in batches, add the chicken and cook, turning once, until golden brown, (about 8 minutes)
Transfer the chicken to a plate and set aside.
Add 2 more tbsp oil and 1 tbsp butter then add the mushrooms and cook until golden brown, about 8 mins.
Transfer to the plate with the chicken and set aside.

Heat the remaining oil in the skillet then add the shallots and garlic. Cook, stirring until soft, about 3 minutes.
Add the remaining flour and cook, stirring, for 2 minutes.
Add the Marsala and stock and cook scraping the bottom of the pan,  until slightly reduced, about  2 minutes.
Return the chicken and mushrooms to the skillet and cook until heated through, about 3 minutes, then season with salt and pepper.

Garnish with chopped Italian parsley and serve with buttery egg noodles!!

 

Do-ahead · Gluten Free · Holiday Food · Soup

Intense creamy mushroom soup

Belinda

This soup originally came from the Bernardus Lodge in Carmel Valley and is well worth making.

Serves about 4 generous portions

10 x 5inch Portabello mushrooms, cubed to about 1/2 inch
3 slices Applewood smoked bacon cut into 1/2″ pieces
10 shallots, skinned and sliced. (Shallots are sweeter than onions)
4 cups chicken stock
5 drops truffle oil, per bowl
salt and pepper
3 large cloves of garlic, minced
1 leek, sliced to 1/2 inch pieces and cleaned
1  750 ml bottle of Pinot Noir
4 cups cream
8 tbsp goat cheese, at room temperature
Chanterelle mushrooms, for decoration

In a heavy bottomed saucepan, sweat out the bacon, shallots, garlic and leeks in a mixture of butter and olive oil.
Add the Portobello mushrooms and continue to sweat until about 90% of the moisture from the mushrooms has evaporated.
Add the Pinot Noir and reduce until about 1/2 is left.
Cover the mushrooms with the chicken stock and reduce to a slow simmer.
Cook for about 20 to 30 mins, add the cream, slowly bring to a boil and simmer for 5 mins.
Puree in a blender.
Season well and pass through a fine sieve and keep warm.
When serving, sprinkle the truffle oil,  the crumbled goat cheese, or sprinkle some sauteed chanterelles (in butter) or some small garlic croutons.

Do-ahead · Vegetable sides · Vegetable-related

Turkish stuffed zucchini

Belinda

These are really delicious and light.

4 medium zucchini, halved lengthways
2 tbsp butter
1 medium onion, finely chopped
3 cloves garlic, minced
salt and freshly ground pepper
2 large organic eggs, lightly beaten
4 oz strong cheddar cheese, grated
3 oz crumbled feta cheese
1 1/2 tbsp all purpose flour
1 tbsp fresh dill or 1/2 tbsp dried dill weed
1/4 tsp paprika to sprinkle

Heat the oven to 375 F

Scoop out the insides of the zucchini with either a small teaspoon or a melon baller leaving about a 1/4 inch rim around the zucchini to hold it’s shape
Place the zucchini halves in a 9″ by 13″ baking dish, cut side up and set aside.
Chop the zucchini flesh.
Melt the butter in a skillet over medium high heat, add the chopped zucchini, onion and garlic.
Cook, stirring often, until softened, about 5 to 6 minutes.
Add salt and pepper to taste and transfer to a bowl.
Lightly mix in the eggs, cheeses, flour and dill.
Spoon the mixture in to the zucchini halves and sprinkle lightly with paprika.
Bake until hot, bubbling, golden and fork tender,(about 30 mins or so) and serve hot or at room temperature.

Accompaniments · Baking

Easy and tasty pesto croutons

Belinda

We had a couple of composer friends for lunch a while ago and the salad course was a Caesar, but just for a change I decided to make my own croutons and added pesto sauce.
They must have been successful as one of our friends who doesn’t usually like croutons loved them and recently asked me for the recipe.

1 loaf of ciabatta bread, chopped into chunks for the croutons. I leave the crusts on.
1 cup good pesto sauce, either homemade or commercial.
1/2 cup good extra virgin olive oil
3 cloves garlic (at least) crushed
1 handful finely chopped fresh basil, if the pesto is commercial.
salt and pepper.

In a large bowl, add the pesto sauce, garlic, olive oil, basil, salt and pepper. Stir well and add more olive oil if it’s too thick.
Throw the bread chunks into the bowl and toss well.
Lay out croutons onto a large shallow baking tray and roast at 350 F for about 20 to 30 minutes until golden brown.
Watch incase they burn though.
Remove from the oven and cool.
Serve if you haven’t already eaten them all!

Gluten Free · Meat · Whole30 compliant

Easy and quick oven roasted mustard/herb crusted racks of lamb

Belinda

Serves 6

These are divine and so easy and quick. For me living in Los Angeles, the best lamb to buy is New Zealand lamb and Trader Joes sell a great rack of lamb, unfrozen and vacuum packed.
Be careful not to overcook the lamb and 25 minutes is the perfect time for me to achieve this color above. I have been known to double the mustard/herb topping
This is a recipe from the Barefoot Contessa and is bulletproof.

1 1/2 tbsp Kosher salt
2 tbsp minced fresh rosemary
3 large garlic cloves, minced
1/2 cup good Dijon mustard
1 tbsp balsamic vinegar
2 racks of lamb, “frenched”  Trader Joes has already done this for you

Preheat the oven to 450 degrees F

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary and garlic until they’re as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute.

Place the lamb in a roasting tin, not too deep, with the ribs curving down and coat the tops with the mustard mixture.
Allow the lamb to stand for 1 hour at room temperature.

Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium rare.
Remove from the oven and cover with aluminum foil
Allow to sit for 15 minutes, then cut into individual ribs and serve