Is it a side dish to go with the brisket or is it a work of art?
The answer is it could be both. These roasted carrots began as beautiful bunches of orange, purple, and pale yellow organic carrots with their stems intact that I bought at the local farmer’s market.
Along with a couple of fennel bulbs and a white and purple onion they became the lovely side dish served alongside my brisket at our recent Seder.
After peeling them, and leaving the stems on as many as possible, I tossed them with some extra virgin olive oil, kosher salt, and freshly ground black pepper.
The sliced fennel and onion wedges were also tossed with some olive oil and seasoned with salt and pepper before I spread them all out on a couple rimmed baking sheets and placed them in a 425 degree oven.
After about 15 to 20 minutes toss them around a bit on the sheets to prevent sticking, switch trays from top to bottom and bottom to top, and continue roasting for another 10 to 15 minutes until they begin to caramelize.
Serve on a platter hot, warm or even room temperature. Delicious!
This year for Passover I decided to make Pavlova for dessert in addition to the traditional Passover Lemon Sponge Cake…
The Pavlova, which will easily serve eight, is composed of a crunchy meringue base with a soft center of whipped cream and fresh fruit. The meringue base can be made up to 2 days ahead if stored in an airtight container. Assemble it within a few hours of serving it so the meringue retains its light crunch.
To assure success, try to choose a day that’s not humid for meringue making. Not a problem for me now that we are living in California!
Note: If you observe the rules of kashruth (keeping kosher) you will have to reserve this delicious dessert for after a dairy meal since it contains whipped cream.
Here we go…
Pavlova (Food and Wine, Diana Sturgis)
6 extra large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 and 1/3 cups superfine sugar
1 teaspoon lemon juice
1/2 cup plus 1 tablespoon confectioners’ sugar, sifted
2 cups heavy cream, chilled
2 teaspoons vanilla extract
1/2 small pineapple, peeled, cored, and cut into 1-inch chunks
2 and 1/2 cups raspberries (or strawberries)
4 ripe kiwis, peeled and sliced
Sprigs of fresh mint for garnish
1. Preheat the oven to 250 degrees. Draw a 9-inch circle on a sheet of parchment paper and place on a large cookie sheet.
2. In a large mixing bowl, beat the egg whites with the cream of tartar on low speed until foamy. Increase the speed to high and beat until soft peaks form.
3. Gradually beat in the superfine sugar, 1 tablespoon at a time, beating for about 10 seconds after each addition to be sure the sugar dissolves. Beat in the lemon juice. The whites will be stiff, dense and glossy at this point.
4. Sprinkle 1/2 cup of the confectioners’ sugar over the beaten egg whites. Using a rubber spatula, gently fold the sugar into the whites until thoroughly blended.
5. Scoop the meringue onto the parchment paper and spread to form a 9-inch round. Hollow the center slightly to make a nest, leaving the meringue at least 1 inch thick at the base, and 1 and 1/2 inches high around the sides.
6. Bake the meringue in the middle of the oven for 1 hour. Reduce the oven temperature to 200 degrees and bake for 1 hour longer. Turn off the heat and leave the meringue in the warm oven with the door closed for 1 and 1/2 hours or overnight, until crisp and dry throughout.
(Purists prefer an absolutely white meringue, but I like the flavor and color of a pale beige one, so don’t worry if the heat colors the meringue slightly.)
When the meringue is completely cool, peel off the paper. Place the meringue on a flat serving platter
7. In a large bowl, beat the cream with the remaining 1 tablespoon confectioners’ sugar and the vanilla until stiff peaks form. Spread half the cream in the meringue shell and sprinkle with half of the pineapple and raspberries.
Mound the rest of the cream on top and cover with the remaining pineapple and raspberries. Overlap the kiwi slices around the inner rim of the Pavlova and garnish with fresh mint sprigs.
This Passover was a very special one for us. We celebrated the Seder ( the ceremonial dinner marking the beginning of the week of Passover at which we retell the story of the Exodus) in our new home with our sons and their girlfriends at our table.
With 3000 miles separating us we have been unable to share this holiday with them for many years. And now a 3 to 4 hour drive for each has allowed us to all be together. So you see it was a very Happy Passover for us all.
Here are a few photos to share with you…
Moving to a new home especially when it is far from your old home brings with it many firsts. And we recently had some new friends over for our first dinner party here.
For me, setting the table for a special dinner is fun. I love to mix and match and see how I can reinvent items by using them in a different way, sometimes with something new added to the mix.
My Provencal tablecloth designed with olive branches which I have had for years was perfect for my Greek themed dinner.
I had picked up the napkins on sale at Anthropology recently, knowing one day they would come in handy. I can’t resist a really good buy!
The salad plates were part of a very old set of dishes which belonged to my husband’s grandmother, and I love the contrast between those and my contemporary white everyday dishes.
I kept it simple with three small glass bud vases each filled with a couple of olive branches plucked from my newly planted olive shrub on the deck.
I lined them down the center of the table, and five clear glass votives holding white candles illuminated the table.
There is nothing that makes a table look prettier than candlelight, and I regret not taking a photo once they were lit.
The menu included some of my favorite Greek dishes.
We enjoyed appetizers on the deck.
Homemade tabbouleh , a red pepper, eggplant and garlic spread from Trader Joe’s, assorted olives, and Marcona almonds kept us happy til dinner was ready. Tabbouleh recipe to follow on an upcoming blog.
A delicious Greek salad was brought by one of our guests.
After which we dined on my Greek Chicken and Potatoes, grilled lamb chops, Greek Style Green Beans with Tomatoes. Homemade Tzatziki with grilled pita rounded out our meal.
You can find most of these recipes on my Greek Dinner post, with the exception of the Tzatziki recipe so here it is…
Tzatziki- Cucumber Yogurt Dip (adapted from Lynn Livanos Athan, About.com Guide)
Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect complement to grilled meats and vegetables. It can be served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.
3 -4 garlic cloves, minced finely
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup Greek yogurt, strained
1 cup sour cream
2-3 cucumbers, peeled, seeded and diced (I prefer Persian cucumbers)
1 teaspoon chopped fresh dill
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
Combine olive oil, vinegar, garlic, salt and pepper in a bowl. Mix well until combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill.
Chill for at least 2 hours before serving. Garnish with a sprig of fresh dill just before serving.
Recipe can be doubled or tripled if you wish.
For dessert, knowing that carrot cake was a favorite of some of our guests, I parted from the Greek theme, and baked a good old-fashioned Carrot Cake with Cream Cheese Frosting which was a real hit!
You can find the recipe here.
When the evening was over everyone went home with a full belly, a goody bag of Tzatziki , and an extra slice of cake.
I wouldn’t have it any other way!
Tabbouleh is a popular middle eastern salad. It is traditionally made of bulgur wheat ( a whole grain low in fat with a mild nutty flavor), tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice and salt.
Like hummus, baba ghanouj, pita and other elements of Arab cuisine, Tabbouleh has become a “popular American ethnic food”.
There are many variations, running the gamut from the traditional Lebanese version which is mostly herbs and tomatoes with a sprinkling of the bulgur throughout to the many recipes where the grain is the predominant ingredient, or any combination of herbs and bulgur.
So it is definitely something you could play around with and decide what suits your taste.
I included a bowl of tabbouleh with pita as part of my appetizers at a recent dinner. Here is the recipe…
Tabbouleh ( adapted from recipe from Bob’s Red Mill Bulgur)
2 cups bulgur (presoaked for 1 hour)
3 cups fresh parsley, finely minced
1/4 cup fresh mint, finely chopped
3-4 green onions, finely sliced
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon cumin seed, ground
1/2 teaspoon kosher salt or sea salt
2 medium tomatoes, seeded and diced
3 tablespoons lemon juice
4 tablespoons extra virgin olive oil
a drizzle of extra virgin lemon olive oil (optional)
To presoak Bulgur, place 2 cups bulgur in a bowl. Pour 2 cups boiling water over bulgur and let stand 1 hour.
In a large bowl, using a wooden spoon, gently mix together all ingredients, except the lemon juice and olive oil.
Add the lemon juice, toss and chill for 1 hour to blend the flavors or longer to blend the flavors.
Before serving toss again with the olive oil, and check for seasoning
Place in a serving bowl and drizzle the lemon olive oil on top
Serve with pita, crackers or Romaine lettuce leaves
Another Saint Patrick’s Day, and another corned beef dinner. This is my favorite way to make corned beef. It is simple, but it does take time so plan accordingly. I didn’t, so we ate late this evening, but every bite was worth it.
Glazed Corned Beef
one 4 to 5 pound corned beef brisket (with juices)
Fill a large pot or Dutch oven with cold water. Place the corned beef with all its’ juices and pickling spices in the pot.
Bring to a boil, and then reduce to a simmer, about 180 degrees. The key to a great corned beef is that it needs to cook low and slow. Cover with a lid partially, and continue to cook at a simmer til fork tender, approximately 90 minutes per pound. So a 4 pound brisket will take about 6 hours.
While the corned beef is cooking prepare this sweet mustard glaze…
In a small bowl, blend together:
1 tablespoon coarse ground mustard (Country Dijon)
1 tablespoon regular Dijon mustard
1-2 tablespoons dark brown sugar (depending how sweet you like it)
1-2 tablespoons honey (I used a wild sage honey, my favorite local honey I have been getting at the Farmer’s Market)
When the corned beef is tender carefully lift it from the pot, draining the excess liquid, and place it fatty side up on a rack in a roasting pan.
Spread the mustard glaze evenly over the fat.
Place in a preheated 325 degree oven for about a half an hour or until the glaze is bubbling a bit.
Remove from oven and carve into thick slices cutting against the grain.
Serve with roasted cabbage, carrots and new potatoes.
Toss carrots, cabbage wedges, and small new potatoes in extra virgin olive oil. Sprinkle generously with kosher salt and freshly ground pepper. Spread out on a baking sheet with rimmed edges.
Bake in a preheated 450 degree oven for 15 -20 minutes. Turn, and cook another 15 minutes or til browned on edges, and tender.
Insteadof the traditional way of cooking the vegetables in that fatty broth that you cooked the corned beef in, roasting them is a delicious alternative which will allow you to have that extra slice of corned beef!
Recently I made a batch of my favorite Meyer Lemon Curd. http://dinneratsheilas.com/post/14642659492/meyer-lemon-curd
Besides slathering it on toast, scones, or muffins, it is also delicious sandwiched between gingersnaps or other cookies of your choice.
For an elegant dessert set out bowls of assorted fresh berries along with a bowl of lemon curd for dipping, or fill mini or small tart shells with a spoonfull or two of the lemon curd and top with a little whipped cream or meringue.
But, if my husband has a vote those last couple of jars will be used to make a Lemon Meringue Pie with a Graham Cracker Crust.
Fill a graham cracker crust (store bought or homemade), with the Meyer Lemon Curd. It is already cold cause it’s been in your fridge, so no waiting for it to cool before you whip up a mile high meringue. Slather it on, making little peaks which will brown nicely when you place it in the oven for about 10 minutes at 375 degrees.
The hardest part of this whole recipe is waiting for it to chill thoroughly for a few hours before digging in !
I have begun planting on the deck of our new home. On an early visit to one of the local nurseries I spotted this beautiful olive plant. It is more of a shrub than a tree, and I’m pretty certain it won’t bear fruit, but I absolutely love it!
As for the olives, I can buy them weekly at the olive stand at the local farmer’s markets! And I do, cause I adore olives, any size, shape, or color!
I can’t express how happy it made me to come home and plant that beautiful greenery in one of the urns I brought with me from Maryland… a little bit of my east coast garden transported to my new west coast one.
San Luis Obispo has a Mediterranean climate, perfect for so many of my favorite plants…lavender, rosemary, hydrangeas to mention a few.
I am looking forward to learning more about the plants native to the area including some of the endless varieties of succulents that thrive here.
And I think I might finally be in the perfect place to plant that Meyer Lemon tree I have always wanted.
I had a craving for a bran muffin recently, but a homemade one.
Since we have moved I am surprised ( and almost ashamed) at how little baking I have done these past couple of months…
There was the chocolate cake with chocolate frosting I made for my son’s birthday which we celebrated Thanksgiving weekend, just a couple days after moving into our newly constructed home.
Actually, now that I think about it, I had baked the cake layers the night before we moved out of our rental, froze them, and transported them to the new house knowing full well I wouldn’t even have a mixing bowl unpacked by that weekend. I made the frosting at the same time and kept that in the fridge.
So when it was time I defrosted the cake layers, let the frosting get to room temperature before beating life back into it, and spread it on the cake.
We had our birthday cake, and we could eat it too! And, in our new house!!!
The only other baking I have done was a huge batch of these Crisp and Chewy (big) Chocolate Chip Cookies which I have previously posted in this blog, and made numerous times.
I discovered this time that leaving the unbaked cookie dough in the fridge for several hours or even overnight, and scooping them onto the sheet while still chilled results in an even crispier and chewier cookie.
And although the recipe suggests making them extra large (use a full size ice cream scoop to drop them) this time I made several additional sheets of small ones, and they were also really delicious.
The best part is you can eat more and feel a little less guilty…either way you won’t be disappointed.
I’ve shared some with various tradesmen who have been coming and going these past months tending to all the details to be dealt with in new construction, and they seemed to agree with me!!!
So now that I have lamented my lack of baking in my new kitchen (…it takes a long time to make a new home feel like home, and I guess I’ve been spending a good deal of my time doing just that), I am happy to report that I did make those bran muffins you see cooling on the rack at the top of this page!
This is a fabulous recipe from the renowned baker and restauranteur Nancy Silverton, and I happened upon it while looking on David Lebovitz’s blog.
These bran muffins are very light, very moist, and not overly sweet. The orange zest is a wonderful addition. As the recipe suggests it is best to use paper baking cups inside those muffin tins to allow for nicely shaped muffins as well as ease of removing them from the tin.
However, I had no paper baking cups (still in the process of stocking the pantry), but I was not about to let that stop me from making these delicious yet healthy muffins. So they probably aren’t as pretty as they could have been, but pretty isn’t everything! Here’s the recipe…
Nancy Silverton’s Bran Muffins (from David Lebovitz’s blog)
Adapted from Pastries from La Brea Bakery by Nancy Silverton
These muffins are quite different than other muffins. For one thing, they’re much, much lighter in texture. And for another, they’re not very sweet.
Be sure to fill the molds so that the batter is mounded up in each tin. Next batch, I’m going to try baking them at a higher temperature, 400F (200C), and see if that gives them more height and oomph. I’ll revise the recipe if I do.
- 2 cup (125g) wheat bran
- 1 cup, plus 1/2 cup (190g total) dark raisins
- 1 cup, plus 1/2 (370ml total) cup water
- 1/2 cup (120g) buttermilk or plain low- or non-fat yogurt
- a few swipes of fresh orange zest (unsprayed)
- 1/2 cup (105g) packed light brown sugar
- 1/2 cup (125ml) vegetable oil
- 1 large egg
- 1 large egg white
- 1/2 cup (65g) flour
- 1/4 cup (35g) whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
1. Preheat the oven to 350F (180C). Line a 12-cup muffin tin (with 1/2-cup indentations) with paper liners.
2. Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool.
3. While the bran is toasting, heat 1 cup (135g) of the raisins with 1/2 cup (120ml) of the water. Simmer for ten minutes, or until the water is all absorbed. Puree the raisins in a food processor or blender until smooth.
4. In a large bowl, mix together the toasted bran, buttermilk or yogurt, 1 cup (250ml) water, then mix in the raisin puree, orange zest, and brown sugar.
5. Stir in the oil, egg and egg white.
6. Mix together the flours, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Stir until the ingredients are just combined, then mix in the remaining 1/2 cup (55g) raisins.
7. Spoon the batter into the muffin tins, making sure the batter is mounded slightly in each one. Because muffin tins can very in size, if your tins are larger, make fewer muffins.
8. Bake for 25 to 30 minutes, or until the muffins feel set in the center.
For the past couple of weeks I have been more or less housebound. An awful cold/bronchitis not only has kept me in the house, but has kept me out of the kitchen as well.
The return of my taste buds, and my desire to get in the kitchen and make up for lost time are the best indicators that I am on the road to recovery.
Losing the ability to taste is one of those things we take for granted until we are reminded by a bad cold or flu what it is like to be without them.
So I was excited today to spend some time rambling around my still new to me kitchen cooking and tasting as I went along.
I made a turkey pot pie with some leftover turkey breast, and was able to use up that extra piece of puff pastry that was in the freezer as the topping.
There always seems to be carrots, celery, and onions in the fridge so that along with some frozen corn and peas all went into the filling for the pot pie.
A roux of butter and flour thickened some store bought chicken stock. I added a bit of home made turkey gravy from the freezer for some turkey flavor, and ended up with a delicious sauce to envelop the pieces of turkey and veggies.
Although I was hoping to serve the potpie for dinner the smell was so intoxicating my husband and I decided to have it for lunch.
That turned out to be a really good decision!
Turkey Pot Pie (makes one 9x13 pan)
1 tablespoon water
5-6 cups cooked turkey, cut into large dice
2 tablespoons salted butter
1 cup chopped onions
1 cup sliced carrots
1 cup diced celery
2 cups chicken broth or stock
3 tablespoons of turkey gravy, optional
2 tablespoons butter
1/2 cup unbleached flour
Kosher salt to taste
Freshly ground black pepper to taste
1/2 of a 17.3 oz package (1 sheet) of Pepperidge Farm Puff Pastry, thawed according to pkg directions
2 -3 tablespoons fresh chopped parsley and thyme
Heat oven to 400 degrees.
Beat the egg and water in a small bowl to make the egg wash.
Saute the diced carrots, celery and onions in the 2 tablespoons of salted butter in a large skillet on medium heat til somewhat translucent.
Add the turkey to the veggies in the skillet. Turn the heat off.
In a 2 quart saucepan heat the 2 tablespoons butter over medium heat.
Add the 1/2 cup flour and cook for 3 minutes, stirring with a whisk.
Gradually stir in the chicken broth /stock.
Continue cooking until the mixture boils and thickens, about 5 minutes.
Season with salt and pepper.
Add the optional gravy to the mixture if using.
Pour over the turkey and vegetables.
Pour the mixture into a 13x9 inch baking pan.
Unfold the pastry sheet onto a lightly floured surface.
Roll the pastry into a 13x9 inch rectangle, and gently place over the filling, sealing the edges around the rim of the pan.
Brush the pastry with the egg wash and sprinkle the chopped fresh herbs on top.
Cut several silts in the top of the pastry to allow the steam to escape.
Bake in the preheated 400 degree oven for 25 minutes or until golden brown and bubbling hot.
Cool on a wire rack for 20 minutes before cutting.