almond lavender biscotti

23 Thursday Feb 2012

Posted by Delena Rose in cook, wild flowers

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almond, almond lavender biscotti, biscotti, biscuit, cookie, lavender, organic lavender, twice-baked

These “twice-baked” fragrant little bites are perfect with coffee or tea. If you’ve never eaten or baked anything with lavender before, try using only half the amount for the first time, and remember to use organic lavender as non-organic will probably have been sprayed with chemicals.

Almond Lavender Biscotti

1-¼ cup whole unblanched almonds

1-½ cups all-purpose flour

1-½ teaspoon baking powder

½ teaspoon salt

¾ cup lavender sugar or natural sweetener of your choice

1-½ teaspoon organic lavender (flowers)

6 tablespoons unsalted butter, softened

1 large egg

½ teaspoon almond extract

½ teaspoon vanilla

In a food processor, finely grind 1/3 cup of almonds with ½ cup of the flour (or use your left over ground almonds from making almond milk). Transfer to a medium bowl and stir in the remaining 1 cup of flour, the baking powder and salt. Set aside. Coarsely chop the almonds.

Preheat oven to 350 degrees (F). Lightly grease a baking sheet (or place parchment paper over baking sheet). In a mortar and pestle hand-grind the lavender flowers (or use a food processor).

In a large bowl with electric mixer, cream the butter, sugar and lavender until light and fluffy. Add the egg and vanilla and almond extract. Stir in the nuts and flour mixture to make a soft dough.

Shape dough into 1 large rectangular log (or 2 smaller logs) on prepared baking sheet. Bake until golden brown, about 30-35 minutes. Remove from oven and reduce oven heat to 250 degrees (F). Allow log(s) to cool for 10 minutes, then, using a very sharp knife, slice the logs diagonally into ½-inch slices. Place slices on a wire cooling rack and return to the oven. Bake for an additional 15 minutes. Remove from oven and allow to cool completely. Store in an airtight container. Enjoy with coffee or tea.

For another cabinorganic biscotti recipe that is flavored with orange rind, almond, dried cranberry and chocolate chips, click here. Or, try some lavender shortbread (a variation of apricot shortbread recipe) and/or French bread with lavender.

lemon buttered chicken with thyme

21 Tuesday Feb 2012

Posted by Delena Rose in cook

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butter, chicken, dinner, herbed chicken, lemon, lemon buttered chicken, paprika, thyme

This dish is so simple to make and always turns out moist and delicious. This is one of those no-fuss dishes that are great when cooking for large groups. I love the lemon-butter-thyme combination of flavors with the chicken. Of course, the entire house smells wonderful as it roasts in the oven!

Lemon Buttered Chicken with Thyme

About 8 chicken thighs (organic, free-range, if possible)

4 tablespoons olive oil

4 tablespoons butter, melted

juice of 2 lemons

8-12 sprigs fresh thyme, stems removed (must be fresh, dried will not do)

1 teaspoon paprika

salt and pepper

Using your hands, rub oil all over each chicken thigh and place in an oven-proof baking dish. Generously grind salt and pepper and then sprinkle the paprika over the chicken. Spoon a bit of melted butter over each piece of chicken, then follow with the lemon juice. Liberally sprinkle the thyme over the chicken. Roast in a 425 degree (F) oven for 35 minutes. During this time, spoon more melted butter and lemon juice over the chicken twice. Serve immediately with rice or pasta and vegetables. Enjoy!

pinolata (pine nut bread)

16 Thursday Feb 2012

Posted by Delena Rose in cook

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coffee, Italian loaf, loaf, pine nut, pine nut loaf, pinolata, sweet bread, tea, tea bread, Tuscany

This cake is often encountered in Tuscany, where pine nuts are plentiful and not very costly. It is not a dish to end a meal, but rather one that is served for breakfast or brunch, or for merenda, a mid-morning or mid-afternoon snack. ~Lorenza de’ Medici

Pinolata (Pine Nut Cake)

1 ½ cups all-purpose flour

1 teaspoon baking powder

pinch of salt

½ cup unsalted butter, softened plus 1 tablespoon for the pan

½ cup sugar

3 eggs

½ cup pine nuts

Preheat oven to 350 degrees (F). Sift together the flour, baking powder and salt in a bowl.

In another bowl, mix together the butter and sugar until soft and fluffy. Add the eggs one at a time. Then add the flour mixture. The dough should be quite soft.

Butter a loaf pan and dust with flour. Pour the dough into the pan and sprinkle with the pine nuts. Bake for 40 minutes or until toothpick inserted in the middle comes out dry.

Remove from pan and cool completely on a rack before serving. Enjoy with coffee or tea.

Note: I prefer to add the nuts right into the batter rather than sprinkling them on top as I find the nuts tend to all fall off of the top when I slice and serve the loaf.

Resource:

de’ Medici, L. (1992). The de’ Medici Kitchen. San Franscico: Collins Publisher.

zesty caesar salad

11 Saturday Feb 2012

Posted by Delena Rose in cook

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caesar, caesar salad, croutons, garlic, lemon, potluck, romaine, salad, vegetables

Zesty Caesar Salad

1 head Romaine lettuce

2 cloves garlic

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon dry mustard

1 tablespoon Worcestershire sauce

4 tablespoons Parmesan cheese, grated

2 hard boiled eggs, mashed with a fork

bacon, cooked and chopped (optional)

1/2 cup bread, cubed

2 tablespoons vegetable oil

Mince the garlic and place in a small jar along with the olive oil, lemon juice, mustard and Worcestershire sauce. Shake well.

Heat the vegetable oil in a skillet and saute the bread cubes on all sides until brown. Place on a paper towel to drain.

In a large salad bowl, place the lettuce, mashed egg, bacon (if desired), croutons and the oil mixture. Toss well and serve immediately. Enjoy!

cauliflower soup with pan-seared mushrooms

10 Friday Feb 2012

Posted by Delena Rose in cook

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cauliflower, cauliflower soup, mushrooms, pan-seared, portabella, soup, vegetable soup

I remember the first time I tasted cauliflower. It was in grade three at school and as I was walking down the hallway by myself, a few older girls were coming out of their Home Economics cooking class. They asked me if I wanted to try some cauliflower? I held out my hand and they gave me a single cauliflower floret. I studied this pale, brain-like vegetable doubtfully. Then I tasted it. Crunchy and raw, it reminded me of mild cabbage. I liked it! Even better is this delicious buttery cauliflower soup topped with a slice of pan-seared mushroom. A tasty nourishing soup for these winter months!

Cauliflower Soup with Pan-Seared Mushrooms

2 tablespoons butter

3 medium onions, chopped

2 heads cauliflower, separated into florets and coarsely chopped

4 cups organic vegetable or chicken broth (or water)

¼ cup heavy cream (optional)

salt and pepper

2 Matsutake or portabella mushrooms, stemmed

2 tablespoons olive oil

Melt the butter in a large pot. Add the onions and cook over medium-low heat until onions are soft and translucent but not browned, about 15 minutes.

Add cauliflower and broth to the pot and bring to a boil. Reduce heat, cover and simmer on low heat until cauliflower is very sift, about 30 minutes. Let cool slightly.

In small batches, puree the soup in a blender or food processor. Return the soup to the pot and stir in cream (if desired). Season with salt and pepper. If necessary, add a few tablespoons to water or broth to thin the soup.

Heat a large skillet. Brush the mushrooms with the oil, season with salt and pepper and add them to the skillet. Sear over moderately high heat, turning once, until tender, about 6-8 minutes. Remove from heat and thinly slice the mushrooms.

Ladle soup into warm bowls. Garnish with the sliced mushrooms and serve. Enjoy!

grilled portabello mushrooms on savory greens

08 Wednesday Feb 2012

Posted by Delena Rose in cook

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brown bread, grilled portabella, parmesan crisps, portabello mushroom, salad, vinaigrette

Grilled Portabello Mushrooms on Savory Greens

2 tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

2 cloves garlic, minced

1 teaspoon fresh rosemary, chopped

2 teaspoons fresh sage, chopped

4 portabello mushrooms

salt and pepper, to taste

4 cups mixed savory greens

In a glass jar add the vinegar, oil, garlic, sage and rosemary. Put lid on jar and shake vigorously until well-mixed. Coat that mushrooms in the vinaigrette. Grill on BBQ or in an oven on broil until just softened, turning a few times. Baste the cooked mushrooms with any additional vinaigrette.

To serve, toss the greens in your favorite oil and vinegar. Slice mushrooms thickly and place on top. Serve with crusty brown bread or parmesan crisps. Enjoy!

winter squash bread

07 Tuesday Feb 2012

Posted by Delena Rose in cook

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bread, home-baked bread, pumpkin, sandwich bread, winter squash

I tried a new bread recipe last night and would love to share it with you. Perfect for the winter season, this is an ‘egg-y’ bread that is slightly sweet and calls for the addition of winter squash. This flavorful bread is excellent for sandwiches or simply on its own with a bit of butter…

Winter Squash Bread

1 tablespoon active dry yeast

1/4 cup brown sugar

1-1/2 cups warm water

2 eggs

1 cup winter squash or pumpkin puree (roasted, then pureed)

1 tablespoon salt

1/2 cup yellow cornmeal

5-6 cups organic unbleached flour

Place yeast, a pinch of the brown sugar and the water in a large bowl and let stand for 10 minutes. (Yeast should start to become foamy.) Using a whisk, beat the eggs and squash puree into the yeast mixture. Add the remaining brown sugar, salt, cornmeal and 2 cups of the flour. Using a wooden spoon, continue adding flour, 1/2 cup at a time and mix until a soft dough is formed.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes, adding more flour as kneaded to prevent the dough from sticking, to create a smooth and elastic dough. Grease a large bowl and add the dough, turning to coat. Cover with a clean, damp tea towel and let the dough rise in a warm place (or in your oven at the ‘proff’ setting) until doubled, 1 to 1-1/2 hours.

Preheat oven to 450 degrees (F). Lightly grease a baking sheet or line with parchment. Sprinkle baking sheet with cornmeal. Punch down dough and turn onto a lightly floured surface. Form the dough into 2 large loaves, or 4 baguettes, or individual rolls. Cover the loaves loosely with plastic wrap (that has been greased) and let rise until doubled, 30 minutes to 1 hour. Dust the tops of the loaves with flour.

Place in oven, immediately reduce the temperature to 375 degrees (F). Bake for 35-45 minutes or until golden brown. Remove and let cool on a wire rack before serving. Enjoy!

Resource:

Ash, J., & Goldstein, S. (1995). From Earth to the Table: John Ash’s Wine COuntry Cuisine. New York: Penguin Books.

creamy carrot soup

03 Friday Feb 2012

Posted by Delena Rose in cook

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carrot, carrot soup, IBS, Irritable Bowel Syndrome, root vegetables, seasonal eating, soup, winter soup

I love winter soups! These colorful root vegetable soups make it easy to eat in harmony with the seasons. Carrots are high in vitamin A and are a good source of fiber, antioxidants and minerals. Also, the absence of onions and garlic in this particular recipe make it easier to digest for those with IBS (Irritable Bowel Syndrome).

Creamy Carrot Soup

2 tablespoons butter

3 stalks celery

1 bay leaf

3-1/2 cups organic vegetable broth (or organic chicken broth)

1 teaspoon sugar (or natural sweetener of your choice)

1/2 teaspoon salt

1/2 teaspoon turmeric

2-1/2 lbs. carrots, peeled and coarsely chopped

3 potatoes, peeled and diced

1- 1/2 cups milk

2 tablespoons vegetable or chicken broth

In a large pot, melt butter over medium heat then add celery and saute for about 8 minutes, until tender.

Stir in bay leaf, 3-1/2 cups of the broth, sugar, salt and turmeric until combined. Add carrots and potatoes; increase heat and bring to a boil. Reduce heat to low and let simmer for 30 minutes, or until carrots and potatoes are very tender.

Remove from heat. Discard bay leaf. Allow to cool for 5 to 10 minutes.

Transfer to blender in small batches. Puree until smooth and return to pot. Stir in milk and the 2 tablespoons of broth. Cook over medium heat, stirring constantly, until heated through. Ladle into warmed serving bowls. Enjoy!

Resource:

Raman, M., Sirounis, A., & Shrubsole, J. (2011). The Complete IBS Health & Diet Guide. Toronto, ON: Robert Rose.

festive rum balls

01 Wednesday Feb 2012

Posted by Delena Rose in cook

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chocolate, petit fours, rum, rum balls, Valentine treat, Valentine's Day

It’s February and Valentine’s Day is just around the corner. These pretty little rum balls are so easy to make and very effectively communicate “I love you” in the universal language of chocolate. These are wonderful served with cognac or hot coffee after a special dinner.

Rum Balls

15 lady finger bisquits

1/2 cup unsalted butter

5 squares semi-sweet bakers chocolate (or 150 g of dark chocolate), broken into pieces

2 tablespoons rum

1 egg yolk

1/2 cup icing sugar

1 cup ground hazelnuts or almonds

cocoa powder

Pulse the lady fingers in a food processor until they resemble fine breadcrumbs. (You can also hand grind these in a large mortar and pestle.) Melt the butter in a small saucepan, then stir in the chocolate pieces and remove from heat. Stir in the egg yolk, rum, icing sugar, ground nuts and ground biscuits. Mix well. Mixture should be firm, so add more ground biscuits or nuts if the mixture is too wet. Cover and refrigerate until firm. Roll the mixture into balls to fit into small petit fours cases. Chill once more and then roll in sifted cocoa powder to coat. Stored in a covered container in the refrigerator until ready to serve. Yield: 30 rum balls