Provencal tuna and olive spread (Thoionade)

May 15, 2021September 7, 2022 Belinda1 Comment

Recipe c/o Patricia Wells “The Provence Cookbook”

This is the easiest dip to make and one that can be made up to a week in advance and kept in the fridge, covered.
I bought the Nyons olives and the tuna on Amazon, which made life much easier. Please make sure you get a really good-quality and flavorful brand of tuna in oil. The one I love for the best flavor is this Spanish one…

1 cup best quality French brine-cured black olives (such as Nyons), pitted
2 tbsp capers in vinegar, drained
2 tbsp dry red wine
2 plump cloves garlic, peeled and roughly chopped
½ tsp freshly ground black pepper, or to taste
One 7 ounce can best-quality tuna in olive oil (do not drain)
1 to 2 tbsp extra-virgin olive oil, as necessary
1 tbsp fresh lemon juice, to taste.

In the bowl of a food processor, combine all of the ingredients except the lemon juice.
Process to form a thick paste, adding additional oil and the lemon juice if necessary to form a smooth puree. Taste for seasoning.
The spread can be stored, covered and refrigerated, for up to one week.

NOTE: Along the same lines, prepare a more pungent sardine-based spread, or sardinade, substituting a 3-1/2 ounce can of best-quality sardines cured in olive oil for the canned tuna.

Chocolate · Do-ahead · Icecream

Rocky Road ice cream

March 12, 2021September 7, 2022 Belinda

This ice cream is sensational, dark, rich and full of flavor! Hold on to your hats!

Makes 1.5 quarts (5-6 servings)

3/4 cup sugar
1/2 cup unsweetened cocoa powder like Scharffen Berger or Green and Blacks. Make sure it’s a really good quality brand.
1/8 tsp fine sea salt
1 1/2 cups heavy cream
1 cup whole milk
1 tsp good quality vanilla extract
1/2 tsp almond extract
1/2 cup semi-sweet chocolate chips, like Ghirardelli. Make sure it’s a really good quality brand of chocolate
1/2 cup slivered almonds, lightly toasted
1 cup miniature marshmallows or chopped larger marshmallows

Whisk together the sugar, cocoa powder and salt in a medium-size saucepan.
Add the cream and milk, stir, and bring to the boil over medium-high heat while stirring frequently.
Lower the heat and simmer for 2 minutes.
Remove from the heat and add the chocolate chips, vanilla and almond extract.
Stir to dissolve the chocolate. Let cool and then refrigerate for at least 6 hours until cold.

Pour the chilled mixture into your ice cream maker and freeze according to the manufacturer’s instructions
Near the end of the churning process, add the almonds and marshmallows. Let them mix in well then remove the ice cream to a container and freeze for at least 4 hours.
Enjoy!!

Do-ahead · Vegetable sides · Vegetable-related

A little eggplant parm’ a la Alison Roman

February 23, 2021September 7, 2022 Belinda

Recipe from Alison Roman

“Firstly, no, the eggplant does not need to be salted, no we *will not be frying* the eggplant. Yes, it does basically taste like eggplant parmesan but lighter, fresher, tangier and crunchier. If you don’t care for capers, you can skip them, just know you are, in fact, missing out.”
PLEASE NOTE: Unless you are doubling this recipe (which you can easily do), you are only using half the tomato sauce here. Save the rest by freezing it, or just pop it in the fridge to eat over pasta later in the week.

Serves 2

1 large globe eggplant (about 2 pounds), sliced about ½”-¾” thick
1/2 cup olive oil, divided
Kosher salt, freshly ground black pepper
1 small onion (yellow, white, or red), thinly sliced
4 garlic cloves, thinly sliced
Crushed red pepper flakes (optional)
4 anchovy fillets (optional, but delicious!!), plus more if you want
1 28 oz. can whole San Marzano tomatoes, crushed
¾ cup panko bread crumbs
1/2 cup grated parmesan
2–3 tbsp capers, coarsely chopped
2 tbsp chopped fresh oregano or marjoram (you can skip, or use half the amount of dried)
⅓ cup coarsely chopped parsley, divided
8 oz fresh mozzarella, thinly sliced or torn

Preheat oven to 450°.
Drizzle the eggplant with about half the olive oil and season with salt and pepper and roast, turning the eggplant halfway through (I use tongs or a fork), until it’s as tender as custard and both sides are as brown as if they were fried, about 25–30 minutes.
A lot of the flavor in this dish will come from the eggplant being very very browned, so please don’t be scared to “take it there” so to speak. Please take it there. Take it very there.

While that happens, make the sauce.
Heat two tablespoons of olive oil in a medium pot over medium-high heat. Add onion and garlic, season with salt and pepper. Cook, stirring every now and then until the onions and garlic are tender and starting to brown around the edges, 8–10 minutes. Add crushed red pepper flakes and anchovies, if using, and stir, letting both things melt into the onions.
Pour the juices from the tomatoes into the pot and one by one, crush the tomatoes with your hands into the pot (I like to keep the tomatoes on the chunkier side for more texture in the finished dish).
Season again with salt and pepper and let it simmer gently for 15–30 minutes (you want to evaporate some but not all of the liquid).
Once it tastes very good and feels nicely thickened, remove from heat. Set half aside and freeze or refrigerate the rest.

The last and final thing to do is to toast the bread crumbs.
Heat the remaining 2 tablespoons olive oil in a small to medium skillet over medium heat. Add the bread crumbs and season with salt and pepper. Stir them to coat evenly in the oil and toast, tossing frequently, until all the bread crumbs are the color of your morning toast, 5–7 minutes. Remove from heat.

Okay, it’s time to assemble this thing! How thrilling. There’s not a ton of technique here, but here’s how I do it to most closely mimic the classique eggplant parm.

Spoon about half of the tomato sauce on the bottom of a 1 qt. baking dish or 6” skillet (both hold about 4 cups volume, that’s the size you want. Doesn’t matter the shape, as long as its heatproof).

Top with half the eggplant (a little overlap is fine, so are gaps- don’t fuss!).
Top with half the parmesan, parsley, capers, and oregano.
Scatter half the bread crumbs in a nice even layer on top of all that, followed by half the mozzarella.
Repeat this, ending with the mozzarella.
Add a little more parmesan if you feel like it, maybe some black pepper.
I feel that this is truly perfect as-is, but if you love anchovies as much as my friend Chris, you can use more to layer in (I’d add a few fillets with the capers/herbs).

Now, bake it. Pop it into the oven until the cheese is browned and everything is bubbling around the edges, 15–20 minutes. Remove from the oven, maybe finish with some more parsley if you’ve got it stuck to your cutting board, and let it cool ever so slightly before eating.
I like to just serve it by scooping with a spoon– it’s not really meant to be sliced.

Baking · Dairy-free · Do-ahead · Gluten Free · Vegan

Rhubarb, cardamom and pistachio tart

February 22, 2021September 7, 2022 Belinda

This vegan recipe comes from the wonderful Meera Sodha who writes recipes for the Guardian.

“I don’t believe in rules when it comes to the pairing of ingredients, but I removed rhubarb from its lifelong partner in crime, custard, with caution.

Rhubarb by character is bright, fierce, acerbic and usually not for the faint-hearted unless tamed by something soothing. In custard’s place, I’ve used its more sophisticated cousin, frangipane, a sweet cream made using almonds, pistachios and oat milk flavored with zesty orange and cardamom. (Though, if this makes you feel uncomfortable, and because there are no rules, you could always serve this tart with custard instead.)”

Makes 1 x 9 inch (23cm) tart

For the pastry
8oz (250g) plain flour
7 tbsp (105ml) light olive oil
1.5oz (40g) caster sugar
1 pinch sea salt
3 tbsp cold water

For the filling
7 tbsp (105ml) light olive oil
4.5oz (125g) caster sugar, plus 1 tbsp extra to finish
2oz (50g) cornflour
7oz (200g) ground pistachios
1.5oz (40g) ground almonds
4 tbsp (60ml) oat milk
1½ tsp cardamom powder
Zest of 1 orange
8oz (250g) forced rhubarb or just the top tender parts

To make the pastry, put the flour, oil, sugar and salt in a bowl, and mix with a clean hand. Add the water, mix again, then knead for three minutes. Return to the bowl and refrigerate for 30 minutes.

Heat the oven to 350F/200C (180C fan)/gas 6.
After the pastry has rested, place it between two sheets of baking paper and flatten it gently. Roll to about 3mm thick and just larger than a loose-bottomed 9″ (23cm) tart tin.
Peel off the top sheet of baking paper, place a hand under the bottom sheet and flip the pastry on top of the tart tin – don’t worry if it cracks or breaks. Reserve the baking paper. Press the pastry into place, cut away the overhang and use the offcuts to fill any cracks.
Prick the base all over with a fork, crumple up one of the sheets of baking paper, unravel it and put it in the tart case. Fill with baking beans (or uncooked rice) and bake for about 25 minutes, until the pastry is crisp and lightly golden.
Remove, and leave to cool.

To make the filling, mix everything except the rhubarb in a bowl until well combined, then set aside.

When the tart case is cool, lift out the baking paper and beans, and scrape the frangipane mix into the tart shell. Even it out and smooth it down with the back of a spoon.
Now decorate as you wish: you could cut the rhubarb to size to lay stripes across the tart, or cut it into shorter lengths and tessellate. I like to do mine as in the photograph above by neatly arranging 1/4″ (6cm) pieces of rhubarb at the centre of the tart, then filling the gaps around it with smaller pieces, cut to size.

Sprinkle the extra tablespoon of sugar all over the top of the rhubarb, then bake for 40-45 minutes, until the filling is starting to bronze slightly and the rhubarb is tender. Leave to cool a little before cutting and serving.

Baking · Dairy-free · Dessert · Do-ahead · Gluten Free

Easy whole orange and almond cake

February 22, 2021September 7, 2022 Belinda

This is a wonderful recipe from the ladies who used to own the Post Office Café in Bundanoon, N.S.W, Australia.
A dusting of powdered sugar and served with blueberries and either créme fresh or mascarpone are the best accompaniments…

2-3 oranges , unpeeled. If they are really large, then just use 2. But the more “orangey-tasting” the more oranges!
250g (8oz) almond meal. (FYI, almond meal is made from raw, unpeeled almonds and is a coarser grind than almond flour, which is made from blanched peeled almonds)
6 large eggs
250g (8oz) sugar
1 tsp baking powder

Set the oven to 180C (350F)
Boil the oranges whole for about 30 mins or until soft. Remove from the water and let cool to room temp or enough so the eggs wont turn to scrambled eggs when they’re added to the orange.
Put the soft oranges into a blender and blend to a pulp, then add the eggs and sugar and blend until thick and pale
Add the almond meal and baking powder and mix well.

Put into a well greased cake tin and bake for 1 hour. Leave to cool a little and remove from the tin to a wire rack.

Do-ahead · Holiday Food · Vegetable sides · Vegetable-related

Creamy Cauliflower And Onion Gratin With Sesame Bread Crumbs

February 20, 2021September 7, 2022 Belinda

Another super recipe by Alison Roman from her book “Nothing Fancy” I recommend you buy it!

This gratin smothers thick slabs of tender cauliflower in a creamy sauce and lots of cheese. The bread crumb studding is optional, but a highly delicious addition.

1 cup heavy cream
4 tbsp unsalted butter
2 garlic cloves, finely grated
Kosher salt and freshly ground black pepper
2 1/2 –3-pound cauliflower, leafy green parts removed
1/2 small sweet or yellow onion, very thinly sliced
6 oz Gruyère or white cheddar cheese, grated (about 2 1/2 cups)
Red pepper flakes (optional)
2 cups fresh coarse bread crumbs or panko (optional)
3 tbsp white sesame seeds
1/4 cup olive oil (optional)

Preheat the oven to 425°F.

Bring the cream, butter and garlic to a simmer in a small pot over medium heat. Season with salt and pepper and remove from heat.

Slice the cauliflower into ½-inch-thick slabs (some of the bits will fall away and crumble into tiny florets; this is fine).

Place the smallest bits of cauliflower on the bottom of a 9-inch pie plate or cake pan (I like the roundness of the pie plates and cake pans, but a 2-quart baking dish of any shape will work). Scatter with some of the onion, followed by some of the cheese. Repeat with the remaining cauliflower, onion, and cheese until all of it is used, ending with the cheese.

Pour the cream mixture over (leave the garlic in or remove), followed by a good sprinkle of crushed red pepper flakes, if using.

Cover with aluminum foil and bake until the cauliflower is tender and cooked through, 25 to 30 minutes.

If using the bread crumbs: now is the time to put them to use. Combine the bread crumbs, sesame seeds, and olive oil in a medium bowl (alternatively just use sesame seeds). Season with salt and pepper.

Remove the foil and continue to bake until the top is bubbly and golden and the cream is mostly reduced, another 15 to 20 minutes (it will look slightly runny and creamy in the oven but will set and thicken once you take it out of the oven and let it cool a few minutes).

Scatter the bread crumb mixture (alternatively, just scatter the sesame seeds) over the top and bake until those are deeply and thoroughly crispy and golden brown, 8 to 10 minutes.

Remove from the oven and let cool slightly before serving.

Do-ahead tip

Gratin (sans bread crumbs) can be baked 2 days ahead, then kept covered and refrigerated. To reheat, place in a 400°F. oven, uncovered (adding bread crumbs, if using), until returned to its bubbling, golden state, 10 to 15 minutes

Baking · Dairy-free · Do-ahead · Grains

Jim Haley’s no-knead bread

February 19, 2021September 7, 2022 Belinda

This is the easiest and best no-knead bread recipe you will ever need and you can enjoy adding whatever flavorings you like to this recipe, like cheese, olives, herbs, cranberries etc
Recipe by Jim Lahey adapted by Mark Bittman for the New York Times.

3 ⅓ cups/430 grams all-purpose or bread flour, plus more for dusting
¼ tsp instant yeast
2 tsp kosher salt
Cornmeal or wheat bran, as needed

In a large bowl combine the flour, yeast and salt. Add 1 1/2 cups plus 2 tablespoons/390 milliliters water, and stir until blended; the dough will be shaggy and sticky.
Cover the bowl with plastic wrap. Let the dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

The dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place the dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put the dough seam side down on the towel and dust with more flour, bran or cornmeal.

Cover with another cotton towel and let rise for about 2 hours. When it is ready, the dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before the dough is ready, heat the oven to 450 degrees.

Put a 6 to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from oven. Slide your hand under the towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.
Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until the loaf is beautifully browned.
Cool on a rack.

Chocolate · Dessert · Do-ahead · Holiday Food

Rocky Mountain avalanche bars

February 17, 2021September 7, 2022 Belinda

Recipe from “House of Nash eats” food blog

Rocky Mountain Avalanche Bars are part rice krispies treat, part peanut butter fudge, and part white chocolate bark. These totally addicting bars are perfect for a special treat.

4 cups white chocolate, chopped (about 24 oz)
1/2 cup creamy peanut butter
3 cups Rice Krispies
3 cups mini marshmallows
1/2 cup mini chocolate chips

Melt the white chocolate in a microwave on 50% heat in 30 second bursts, stirring between each burst, until melted.
Stir the peanut butter into the melted white chocolate until combined, then pour over the Rice Krispies in a large bowl and gently stir to coat.
Cool for 10 minutes, stirring once or twice until the melted chocolate is no longer warm to the touch.
Fold in the marshmallows and mini chocolate chips, then gently press into a 9×13-inch pan lined with a parchment paper sling or buttered on the bottom and sides.
Refrigerate until set, about 15 minutes, then cut into squares.

Chocolate · Do-ahead

Bittersweet chocolate pots de creme

February 17, 2021September 7, 2022 Belinda

Recipe from Melissa Clark for the New York Times

“This is restaurant-grade pudding you can make at home. It’s dense yet buoyant with a profound chocolate flavor thanks to the use of bittersweet and unsweetened chocolate. A healthy dose of salt balances it all out.”

Serves 4-6

1 ½ cups heavy cream
½ cup whole milk
3 oz bittersweet chocolate, finely chopped
1 oz unsweetened chocolate, finely chopped
4 egg yolks
3 tbsp sugar
⅛ tsp kosher salt

Crème fraîche or whipped cream, for serving

Preheat oven to 300 F.

In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
Divide mixture among 4-oz espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
Bake until edges are lightly set (lifting foil to check) but center is still jiggly — it will set as it cools — 30 to 35 minutes.
Transfer cups to a wire rack to cool completely.
Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.