Sunday, July 8, 2018

Strawberry-Rhubarb Oatmeal Bars

Depeding on the tartness of the rhubarb, and the sweetness and juiciness of the strawberries, I sometimes adjust the sugar and/or cornstarch a bit with this recipe...

Ingredients, oatmeal base:
1 C butter
2 C brown sugar
2 eggs 
½ tsp vanilla
3 C oats
2½ C flour
1 tsp baking soda
1 tsp salt

Ingredients, strawberry-rhubarb layer:
3 C rhubarb, large diced (1")
3 C strawberries, large diced
¾ C sugar
zest of one orange (approx 2 tsp zest)
1/3 C orange juice
2 T cornstarch

Crumble Topping Ingredients
¾ C flour
1 C rolled oats
¼ C sugar
½ C brown sugar
½  tsp salt
¾ C butter, diced

Preheat oven to 350˚.

To make oatmeal base...
Cream together butter and brown sugar; beat in eggs and vanilla until smooth. Stir in oats. Add flour, soda and salt all at once, stirring until well combined. Spread evenly over a jelly roll baking sheet, and just slightly up the edge (baking sheet with a 'lip'). Bake 12 minutes; remove and cool slightly while you prepare filling and topping.

To make the fruit filling...
In a large bowl, combine rhubarb, strawberries, sugar and zest. Dissolve cornstarch in orange juice; add to rhubarb-strawberry mixture and gently stir to combine. Spoon or pour mixture over oatmeal base.

In a large bowl, stir together first 5 ingredients of crumble topping to evenly distribute. Cut in butter and continue mixing until mixture resembles coarse crumbs. Sprinkle generously over strawberry-rhubarb layer. Bake 30-40 minutes until fruit is bubbling and crumble topping is golden brown.

Cool completely. Slice into bars to serve.

Saturday, April 14, 2018

Hot White Chocolate

Hot chocolate always sounds good in the winter -- especially near Christmas time, with a splash of peppermint Schnapps! -- or on summer campouts or around a bonfire. Right now, it's spring. Not that you'd know it looking outside...our eternal gray-rainy weather in the Pacific NW. With that, something warm to drink still sounds good, so here's a swtich to add variety: Hot WHITE chocolate. Sweet and creamy, the vanilla flavor shines through.

2 C whole milk
1/2 C heavy cream
3/4 C white chocolate*
1 tsp vanilla paste*
dash salt

whipped cream for serving

* You can use white chocolate chips, but they have stabilizers added so they won't lose their shape melting into cookie doughs, but you want it to melt into the milk here, so white chocolate bar or slab chunks will blend better. Also, you can just use vanilla extract, but the thicker paste (which is syrupy and has the seeds for a bit of visual contrast) is more decadent and dresses up just a plain mug of white. Alternately, you could simmer a vanilla bean in the milk, then split it and scrape the seeds into with your hot cocoa.

Bring milk and heavy cream to a simmer in a saucepan. While it's heating, chop the white chocolate into small chunks. Add chocolate chunks and stir until melted. Stir in vanilla paste and dash of salt. Top with whipped cream.

Friday, April 6, 2018

Pico de Gallo

We make this every semester in my Intro to Foods & Nutrition class (vegetables unit recipe and some good knife skills practice!). I don't know how I never got it on the blog yet...

2 medium tomatoes, chopped (or concasse)
1 medium onion, small diced
½ jalapeno, seeded, small diced
1-2 cloves garlic, minced
2 sprigs cilantro, finely chopped
1 tsp lime juice
s & p to taste

In a medium bowl, combine tomatoes, onion, jalapeno, garlic, and cilantro.
Stir until evenly distributed.

Add lime juice; stir to combine.

Add salt & pepper to taste.
(Start with 1/8 tsp each; taste. Add more as desired.)

Refrigerate 30 minutes. Garnish with additional sprig(s) of cilnatro. Serve with tortilla chips or over other dishes.

Saturday, March 24, 2018

Dutch Apple Pancake

I still want to fiddle with this recipe a bit. I made a single serving version (1/4 the recipe - pictured); I'm also not wild about the oat crumble in this recipe. I generally love a good crumble, and I saw some Dutch Apple Pancake recipes that included it, so I thought I'd try it that way. But I think I might prefer to just let the apples shine on their own. The crumble adds another dimension for sure, but in my opinion kind of weighs things down. With the whipped egg whites, I was anticipating a fluffier finished product.

6 eggs, separated
1 C milk
½ C heavy cream
1 tsp vanilla
½ C flour
1/3 C sugar
¾ tsp salt
½ C rolled oats
½ C brown sugar
1 tsp cinnamon
½ C + 1 T butter
4 Granny Smith apples

Preheat oven to 375° F.

Combine egg yolks, milk, cream and vanilla in a bowl. Add flour, sugar and ½ teaspoon salt, stirring until well combined. In a separate bowl, beat egg whites into soft peaks. Gently fold in yolk and milk mixture. Set aside.

In a small bowl combine brown sugar, cinnamon and remaining ¼ teaspoon salt, stirring to mix evenly. Add melted butter and mix into a crumble. Spread evenly over the bottom of a 9x13 baking dish, lightly coated with non-stick cooking spray. (If you have a large, oven-safe skillet to bake Dutch Apple pancakes in...even better! But a glass baking dish works fine too.)

Peel, core and slice apples. Melt 1 tablespoon butter in a large skillet; add apples, cooking over medium heat until softened and just beginning to carmelize. Spread apples evenly over crumble already in baking dish.

Gently pour egg mixture over apples. Bake approximately 35-40 minutes (more if your skillet is smaller and the pancakes are thicker, less if thinner...) until egdes are browned and center is only slightly jiggly, but not runny! -- Eggs should be cooked to 155° F.)

Invert to serve.

Monday, February 19, 2018

Honey-Rosemary-Sriracha Carrots

Using up an insane amount of baby carrots in my fridge right now, and a bottle of Sriracha I've had for... I don't even know how long. (I'm not much of a Sriracha fan, or anything too spicy for that matter -- I'm a wuss!) But, threw this together and really enjoyed it.

1 T olive oil
1 T honey
¾ tsp Sriracha (go for more if you want it to really kick)
½ tsp rosemary
2 C baby carrots
generous pinch coarse salt

Preheat oven to 400°F.

Stir together oil, honey, Sriracha and rosemary. Toss with carrots.

Spread in single layer in a baking dish. Season with salt.

Roast approx. 20 minutes, until fork tender.

Saturday, December 16, 2017

Vanilla Donuts...sort of's task on Cornwall Church's advent calendar is: "Make a donut run!"  But I knew I had a doughnut recipe I wanted to try. Or try modified: the original recipe calls for soy milk; I have none (and don't want any!). I also don't have a doughnut pan, and don't have any intention to buy one unless I find a fabulous recipe, and discover a good reason to for making them more often. (...which I really don't foresee!) These are...okay. Not too densely cakey (especially when still warm!), even though they're baked; and they're a quick bread style, using baking powder. I want to find a good yeast recipe. But for now...

½ C plus 2 T butter, softened
1 C sugar
2 eggs
½ t vanilla
3 C flour
1½ T baking powder
½ t salt
1 C milk (soymilk if you want to go that way...)

Preheat oven 350°. Lighlty coat doughnut pans (or mini muffin tins!) with non-stick cooking spray.

Cream butter and sugar. Beat in eggs and vanilla. Add in dry ingredients and milk a little at a time, alternately.

Fill pans 2/3 full. Bake 12-15 minutes, until just beginningto brown at the edges. Remove to wire racks to cool.

For sugared doughnuts, dip in melted butter and then in sugar (or sugar cinnamon, etc.). Or frost with thin glaze of powdered sugar and water. If desired, add sprinkles.

Wednesday, December 13, 2017

Tarte aux Moutarde & Tomate -- Tomato & Mustard Tart

I made a recipe and half, to fit a larger rectangular pan, but I've kept the recipe in it's original amounts for a 9" tart.

1 pastry crust for 9" pie shell
½ C Dijon or grainy brown mustard
2-3 medium to large tomatoes, thinly sliced
6-8 ounces swiss cheese, shredded
1-2 T olive oil
2 T herbes de Provence

Preheat oven to 375°F.

Gently press pastry crust into 9" pie pan. Dock with a fork. Spread mustard over bottom of pastry crust. Top with shredded cheese; sprinkle with 1 T herbes de Provence. Arrange tomato slices in an overlapping spiral (or rows, if -- like me -- you choose to use a rectangular pan!). Drizzle with olive oil, sprinkle with remaining 1 T herbes.

Bake 20-30 minutes, until crust browns and tomato edges are starting to brown.

Monday, November 13, 2017

Spaghetti & Meatball Cupcakes

500 Recipes posted!! WooHoo!!
That's a milestone!

Okay, so this one really isn't a new recipe...just an idea I saw and had to try. :) And it uses and combines some of my already-posted recipes...

Every November, I hold a "Cupcake Wars!" event for my high school culinary students. They come up with some creative ideas. I -- of course -- can't compete, but they always inspire me. So this year I made a batch of mock Spaghetti and Meatball Cupcakes just for fun.

I used the olive oil cake recipe, vanilla butter cream icing piped on in a messy pile, chocolate crisped rice cereal (cheap knock-off version of Cocoa Krispies or Cocoa Pebbles) shaped into 'meat'-balls, with raspberry jam/syrup drizzled over the 'meatballs' as marinara, and a dusting of grated white chocolate for the look of parmesan.

Just fun!

Wednesday, November 1, 2017

Pumpkin Cinnamon Swirl Bread (Whole Wheat)

I got this recipe from another FCS teacher. (Family & Consumer Sciences) It's good, but I may fiddle with it a bit. The bread was very dense (could be the yeast wasn't really fresh?), and with only a half cup of pumpkin, that flavor doesn't come through as much as I'd like. But it's a good starting point.

2 tsp yeast
¾ C warm water
¼ C brown sugar
2¼ C flour
1½ C whole wheat flour
1 C quick rolled oats
½ t ginger
1 tsp cinnamon
1 tsp salt
½ C pumpkin purée
2½ T maple syrup
2½ T butter, melted
1 egg
Swirl filling:
3 T butter, softened
½ C brown sugar
1½ tsp cinnamon

Stir yeast and brown sugar into warm water in bowl of a stand mixer; let sit 5 minutes. Meanwhile, mix flours, oats, spices and salt in one bowl; stir together pumpkin, maple syrup, melted butter and egg in another.

Add half of flour mixure to yeast, then add egg mixture, then remaining flour mixture. Knead -- in mixer or by hand -- until dough is smooth and elastic (about 10 minutes). Lightly coat with oil and place in a bowl, in a warm place until doubled (about an hour).

Lighlty coat a loaf pan with non-stick cooking spray. Punch down the dough and roll dough out to a rectangle, roughly 9x15". Spread with 3 T butter; sprinkle with brown sugar and cinnamon. Starting with a short edge, roll dough into a log pinching the seam to seal. Place log into loaf pan. Let rise 40 minutes.

Pre-heat oven to 375. Bake 45 minutes or until goalden brown.

Cool 15 minutes in pan before removing to wire rack to cool compeltely.

Sweet Potato Hash Browns

Serves 4

2 large sweet potatoes
salt, to taste
2 eggs
1½ tablespoons olive oil
1 cloves garlic, minced
1½ teaspoons smoked paprika
1 Tablespoon brown sugar
½ teaspoon rosemary, finely chopped
¼ teaspoon black pepper

Preheat oven to 400°F.

Peel and grate sweet potatoes. Place sweet potatoes in bowl; sprinkle with salt. Mix, and let stand 20 mintues.

Squeeze or strain moisture from sweet potatoes (use a strainer, or use a towel to 'wring' the moisture out); return to bowl. Mix with the egg, garlic, paprika, onion powder, rosemary, black pepper, and another pinch of salt.

Line a baking sheet with parchment; divide sweet potato mixture into 4 portions; shape and press to ½" thickness.

Bake 20-25 minutes until browning at edges. Let cool to set (approx 15 min). Best served warm.

Delicious with sour cream & brown sugar dipping sauce: mix ½ C sour cream with 2 T brown sugar; add a dash of hot sauce or sriracha if desired.

Saturday, October 28, 2017

Olive Oil Cake

There are a variety of different olive oil cake recipes around. This is a personal adaptation, borrowing from a few different recipes. I wanted an option that was not overly strong on the lemon flavor (or orange...some recipes include orange zest as well). Of course, if you want to boost the lemon flavor, increase the amount of zest or drizzle the cake with a lemon juice and powdered sugar glaze.

4 eggs
1 C sugar
1 T lemon zest
1¾ C flour
1½ tsp baking powder
¼ tsp salt
½ C butter
¾ C olive oil
3 T cream

Preheat oven to 350° F. Grease and flour a 10" round (or a 9x9" square), or lightly coat with non-stick cooking spray.

In mixing bowl, beat eggs with sugar and zest until pale and thickened.
While it's beating, combine flour, baking powder and salt in one bowl, and butter olive oil and cream in another.

Add dry and wet ingredients, alternately (begin and end with dry). Pour batter into prepared pan. Bake approximately 30 minutes, until cake is lightly browned and pulls away from sides of pan.

Let cool. For a light, clean cake... simply dust with powdered sugar to serve. Of course it's fine to dress it up with whipped cream, some fruit compote or other icings...

Monday, October 23, 2017

Cauliflower Hash Browns

Makes 6  5" hash brown patties, or 12-18 mini patties

1 large head cauliflower
2 egg, lightly beaten
½ C Parmesan cheese
¼ C scallions
¼ C chives
3 cloves garlic, minced
2 T olive oil
1 T dried basil
1 tsp salt
½ tsp black pepper

Optional: dipping sauce(s)

Preheat oven to 400°F.

Grate cauliflower. Thinly slice scallions. Finely chop chives. Grate Parmesan.

Place cauliflower in bowl; sprinkle with ½ tsp salt. Stir; let stand 20 minutes.

Squeeze or strain moisture from cauliflower (use a strainer or use a towel to 'wring' it out); return to bowl.

Stir in egg, cheese, chives, garlic, olive oil, basil, black pepper, and remaining ½ tsp salt.

Line baking sheet with parchment; coat lightly with non-stick cooking spray. Divide cauliflower mixture into 6 portions on tray; shape and press to about ½-¾" thick.

Bake 35-40 minutes, until golden brown. Let cool to set (about 15 min).

Best served warm -- with dipping sauce(s) if desired.