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Osso Buco
I was in Lazy Acres meat department picking up an order when I notice the beautiful veal shanks in the case. This time of year, I love any kind of braised meat, beef, or chicken and one of my favorites is Osso Bucco. I’m not sure why you don’t see it on restaurant menu’s very often, perhaps the cost of veal would choke you, but you can also make it with beef shanks which aren’t quite as expensive.
Although this dish takes a fair amount of time to cook, hands-on cooking time is very little. Instead of cooking the dish in an oven for up to 3 hours, a slow cooker or maybe even an instant-pot would do.
A braise is a dish that used two kinds of cooking techniques, one is searing, and the other is moist heat cooking (in liquid). Wine, broth, and tomatoes are used to ‘stew’ this rather tough cut of meat into fall apart deliciousness. Typically served with Risotto Milanese but you could substitute mashed potatoes or pasta.
6 1-1/4-inch-thick veal (or beef) shanks
Sea salt and freshly ground black pepper
1/2 cup all-purpose flour for dredging
1/4 cup extra-virgin olive oil, reserve 1 tablespoon
1 tablespoon unsalted butter
1 large yellow onion, diced
2 stalks celery, finely diced
1 medium carrot, diced
1 teaspoon dried oregano
3/4 cup dry white wine
2 tablespoon tomato paste 1
1 28-oz. can Italian plum tomatoes, drained and chopped, juices reserved
1 cup low-salt chicken broth, more if needed
1 large sprig thyme
1 bay leaf
1 Tbs. arrowroot mixed with 2 tsp. broth or water
Preheat the oven to 350°.
Wrap string around the shanks to hold them together. Put the flour onto a paper plate, Season the shanks with salt and pepper. Dredge the shanks lightly in flour, shake off the excess.
Use a large Le Creuset or the like, one that you can fit all the shanks in laying flat.
Heat pan and add oil, when hot add ½ the shanks and brown well on both sides. Remove and repeat with remaining shanks, set aside.
Pour or scoop excess oil out of the pan leaving the browned bits on the bottom of the pan. Return the pan to medium heat and add the butter and reserved 1 Tbs. of oil.
When the butter is melted, add the onion, celery, carrot, oregano, and 1 tsp. salt. Cook the vegetables, stirring occasionally, until soft and lightly browned and translucent. Add the wine, and increase the heat to medium-high, and cook, scraping up any brown bits with a wooden spoon, until the wine is reduced to about 1/4 cup, about 3 minutes Stir in the tomato paste. Add the tomatoes with their juices, the broth, thyme, bay leaf, 1/2 tsp. salt, and a few grinds of pepper. Add the shanks back to the pan, cover and cook in the oven until tender, 1-1/2 to 2 hours, checking the liquid occasionally.
If it has cooked down, add enough broth to keep the level about halfway up the shanks. To check for doneness, pierce a shank with a fork. The meat should pull apart easily.
Strain the pan juices through a medium-mesh sieve into a saucepan, pressing hard on the solids with a spatula to extract as much sauce as you can. Bring the sauce to a simmer. Whisk in the arrowroot mixture and cook briefly to thicken.
To cook in a slow cooker, after browning the meat and deglazing the pot, add the shanks to a slow cooker and pour all the juices over them. Cover and cook on low heat for 6 to 8 hours.
Recipe edited from Fine Cooking
New Classes 2022
Happy New Year to all!
Unfortunately, we are still dealing with a pandemic and since infections & hospitalizations are on the rise Cal State Fullerton’s Arboretum has decided not to host indoor classes at this time. We are trying to arrange ‘al fresco’ cooking classes but for comfort (weather-wise) they won’t be offered until a little later in the spring. But we WILL be back, patience for good food!
In the meantime, I’ve been falling back on my other love, Edible Gardening. Most of you know I’ve been gardening for over 20 years. Last year I was asked by a local (Oceanside) college to teach online Zoom classes in vegetable gardening. They are going so well we decided to add more Edible Gardening classes this winter/spring. I will add those to my website when registration is live. I’ve also added extra classes to my own company, Debs Kitchen, classes are 2-2 ½ hours in length with the last half hour dedicated to sharing a recipe. I hope you’ll join me.
Farm Tours Update
YES! Spring tours will be back! Mary & I are in the process of setting up some new, local, So. Cal farm tours & educational seminars & tastings. Send us an email on what you’d like to see, do, taste!
Debs Kitchen Winter Classes
On Line Classes begin Jan 29
Registration is live! For the moment, all classes will be Zoom classes
Register Here for all Classes
Questions? Send me an email, Debbi
Debs Kitchen Class Registration
Sign Up for Current Class Schedule
Growing produce from Seeds, Seed Starting Basics
Jan. 29th 11:00-1:00, $30.00
Growing Cut Flowers in Your Vegetable Garden & How to Use Edible Flowers in Cooking
Feb. 5th 11:00 – 1:30, $40.00
Growing a Spring Salad Garden & Salad Harvest Demo
Feb. 26th 11:00 – 1:30, $40.00
Organic Vegetable Gardening & Cooking Demo
March 26 11:00 – 1:30, $40.00
Clean and Husk (strings and all) Corn on the Cob
Here’s a simple trick to cleaning up corn on the cob while not quite cooking it all the way. I love corn on the grill but husking it before hand can be a pain trying to get all the strings off.
Cut off the bottom of the cob just above first row of kernels. Place on microwave-safe plate, cover with a damp paper towel and microwave on full power for 30 to 60 seconds. (If you want to fully cook the corn, microwave for 4 min. per cob)
Remove from microwave and using a hot pad or cloth pinch and squeeze the top of the husk to push out the whole corn. It should slip out fairly easy.
Proceed to cooking it in the manner you like.
Caesar Salad with Spring Asparagus
Caesar Salad with Spring Asparagus
- 2 bunches pencil-thin asparagus, trimmed and chopped into 1/2-inch pieces
- 1 tablespoon mayonnaise
- 1 ½ tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste (or 1 anchovy filet)
- 6 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1 head romaine hearts, chopped
Prepare a large bowl with ice and cold water, set aside to blanch the asparagus.
Bring a saucepan big enough to hold the asparagus to a boil, add a heaping tablespoon of salt and plunge the asparagus into the water, boil for 2 minutes. Drain the asparagus and put into the water bath until cooled, drain and set aside on a baking sheet covered with paper towels.
Combine mayonnaise, vinegar, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a medium bowl and whisk until combined. While whisking constantly, add the olive oil in a thin, steady stream until incorporated. Season to taste with salt and pepper.
Toss the romaine with a little of the dressing. Transfer to a serving platter and top with asparagus and the grated Parmigiano-Reggiano. Serve extra dressing on the side.
Naturally Dyed Easter Eggs
Instant Pot or Stove Top, your choice. Be creative and enjoy this really fun project!
To Make the Dye
Directions are for each individual dye. if making more than one color, rinse the pot thoroughly between each batch to prevent mixing colors
Purple = 1½ cup shredded red beets
Rust = 7 yellow onion skins
Yellow = 3 tablespoons ground turmeric or cumin
Orange = 3 tablespoons chili powder
Sky Blue = 1½ cups shredded red cabbage
Dark Blue = 2 cups blueberry juice
Green = 2 cups spinach
1 cup red onion skins = lavender or red eggs
1 bag Red Zinger tea = lavender eggs
Stovetop
Bring 2 cups water to a rolling boil.
Add coloring agent.
Reduce heat and simmer for 30 minutes or longer for the deepest color.
Strain liquid into a large mason jar, and allow to cool to room temperature, 2-3 hours.
Stir in 2 tablespoons white vinegar and add 3 or more hard-boiled eggs.
Seal the jar and refrigerate overnight or until the egg is the desired color.
Rub dried eggs with a dab of vegetable oil to give them a shinier finish (optional).
Instant Pot
Pour 2 cups of water into the Instant pot and add desired dyeing agent.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes on manual.
When cooking is complete, use a quick release.
Carefully pour through a strainer into a larger bowl, discard dyeing agent.
Pour colored water into a quart size wide mouth mason jar and add 2 tablespoons of vinegar. Top with a lid and place in fridge.
Let it chill 4 hours or overnight before placing hard boiled eggs in the jar to dye.
Repeat with the other dyeing agents to create more colors.
Dye will keep in the fridge for at least 1 week.
Note: Each jar will hold 4-5 eggs at a time. The eggs will have white spots where they touch each other, or the jar so lightly rotate the jar a few times while they are in the jar for more even coloring.
Dye the eggs
Gently place the eggs into the dye and allow them to sit in the dye for at least an hour or overnight in the refrigerator, depending on how dark you want them. I put them in quart jars, they can hold about 4 eggs each.
When they have achieved the color you want, use a slotted spoon to gently lift them from the jar.
While they are wet, the color will come off if you rub on it too hard. Place on a cooling rack in the fridge to dry completely. This will set the dye, so it won’t rub off.
Once dry, store in an egg carton or other sealed container.
Repeat with more eggs if desired.
* How to hard boil eggs
Instant Pot
Place 1 cup of COLD water in the inner pot of Instant Pot for a 6 quart instant pot and 1.5 cups COLD water for an 8-quart Instant pot.
Place rack into pot and carefully set as many eggs as desired on the rack.
Let the pressure release naturally for 5 minutes. Then do a quick release and remove eggs from Instant Pot and place in ice water bath.
Let eggs sit in water bath for 5 minutes.
Store in the fridge for up to 7 days unpeeled or peel and use within 3 days.
Stove Top
Place eggs into a saucepan and cover with cool water. Bring to a boil then turn heat off and cover the pan. Set timer for 15 minutes, drain and place eggs in ice bath to cool, then store in refrigerator.
Citrus Season!
Nutritious and healthy we all know that citrus fruits are high in vitamin c which helps your immune system; they are loaded in plant compounds that have various health benefits, including anti-inflammatory and antioxidant effects. They contain B vitamins, potassium, phosphorous, magnesium and copper as well. A versatile fruit they can be made into jams, jellies, drinks and savory or sweet dishes or just eaten out of hand. Try this Roasted Chicken with Lemon and Herbs along with Melissa’s Dutch Yellow Potatoes for a tasty, comforting dinner.
Lemon Herb Roasted Chicken With Dutch Yellow Potatoes®
- 1 Meyer lemon, zested and juiced
- 2 tablespoons unsalted butter, softened
- ½ teaspoon minced fresh thyme
- Sea Salt and freshly ground pepper
- 1 large onion, rough chopped
- 2 small carrots, rough chopped
- 1 stalk celery, rough chopped
- 4 sprigs Italian flat leafed parsley
- 1 bag Melissa’s Dutch Yellow Potatoes®, cut in half
- ½ cup chicken stock
Preheat the oven to 425° and place the rack in the lower third of the oven.
Mince the lemon zest and mix with the butter and minced thyme.
Rinse and pat the chicken dry. Slide half of the butter mixture under the skin and the rest over the chicken, season with salt and pepper.
Scatter the onion, carrots, celery and parsley over the middle of a roasting pan*. Place the chicken on top of the vegetables and place the potatoes around the chicken.
Roast for approximately 50 minutes, using a probe type or instant read thermometer placed into the thigh and it should read 165° - 175°. Let the chicken rest in the pan for 15 minutes. Remove to a cutting board, remove vegetables from pan and place the pan over a medium high heat. Add the stock and scrape any bits from the bottom of the pan, reduce the liquid to about ½ and serve along with the chicken.
Use a roasting pan with no more than 2” sides
Apples
Apples are the ultimate fruit, low in calories with no fat, sodium or cholesterol. The pectin in apples actually helps to dissolve the cholesterol in one’s blood stream. High in fiber, anti-oxidants, potassium, niacin and a variety of vitamins, apples are a near perfect fruit. To get the most of the nutrition from an apple, eat organic apples with the peel on, most of the pectin lies just below the skin.
How to choose and store your apples…..
Choose organic apples as apples have topped the Environmental Working Groups ‘Dirty Dozen’ list, which identifies the most pest laden fruit and vegetables. You’ll want to eat the skin of the apple as disease-fighting pectin (fiber) lies directly under the skin
Select firm fruit with no bruises or scars and treat them gently.
Don’t wash your apples until you’re ready to use them.
Keep them in a cool place, your fruit drawer of the refrigerator is fine but don’t store with other fruit. Apples give off a gas, ethylene, which will ripen your other fruit faster. Some apples will keep weeks in the refrigerator. They will keep a few days on the counter.
How to choose which to use for baking or eating? Here’s a quick list:
Cooking
Ambrosia
Braeburn
Cameo
Golden Delicious
Honeycrisp
Jazz
Jonagold
Jonalicious
Jonathon
McIntosh
Pink Lady
Red Delicious
Fresh Eating
Ambrosia
Envy
Fuji
Gala
Golden Delicious
Honeycrisp
Jazz
Opal
Pink Lady
Sweetie
Oven Roasted Pork Chops
Serves 2 to 4
- For the brine (optional)
- 3 cups cold water, divided
- 3 tablespoons kosher salt
- 1 smashed garlic clove, 1/2 teaspoon black peppercorns, 1 bay leaf
- For the chops:
- 2-4 center cut, bone-in pork chops, 1-inch thick or more
- Olive oil
- Sea salt and fresh ground pepper
- Fresh applesauce, optional as a side
Brine the pork chops if you have time, brining the pork makes it more tender and juicier.
Bring 1 cup of the water to a boil, add the salt, garlic, peppercorns and bay leaf to the water, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and with the brine, if the chops aren’t covered add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
Heat the oven to 400°. Put a skillet that can hold the chops into the oven while it heats.
If you brined the chops remove and dry both sides, rub with olive oil and season with salt and pepper.
When the oven is preheated remove the skillet and set over a medium high heat on the stove. Sear the chops on both sides quickly, if they brown quickly turn the heat down slightly. You might want to open your windows and turn on a fan, the chops may smoke when you add them to the pan. When browned slide a probe thermometer into the middle of the chop without touching the bone and set to 140°, place the pan in the oven and cook until the thermometer’s alarm goes off. Remove the chops to a plate and let rest about 5 min. They will cook fast, 5-10 min. DO NOT OVERCOOK.
Serve with homemade applesauce and oven roasted potatoes.
Herb Roasted Potatoes
- 1 pound Dutch Yellow Potatoes*, Yukon Gold or fingerling potatoes, cut in half lengthwise
- salt and pepper
- olive oil, as needed
- 1 shallot, chopped
- 1 tablespoon Italian parsley, minced
- 1/2 tablespoon chives, minced
- 2 tablespoons butter or olive oil
Preheat oven to 400°.
Place potatoes on foil lined baking sheet; season with salt and pepper and toss with just enough oil to lightly coat potatoes.
Bake for approximately 35 minutes. The last 10 minutes add shallots and herbs.
Toss with butter or olive oil.
*Dutch Yellow Potatoes are available from Melissas Produce
Order potatoes from Melissas Produce, click here
Applesauce Cake
- Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 stick unsalted butter, softened
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 ½ cups cinnamon applesauce
- ½ cup walnuts chopped walnuts
- Frosting:
- 5 oz cream cheese softened
- 3 tablespoons unsalted butter, softened
- ¼ teaspoon pure vanilla extract
- 1 cup confectioners sugar
- ½ teaspoon cinnamon
Preheat oven to 350°F with rack in middle. Butter a baking dish.
Cake:
Whisk together flour, baking powder, baking soda, salt, and spices.
Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts.
Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.
Frosting:
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.
Spread frosting over top of cooled cake.
Easy Applesauce
- 3 pounds organic apples, Fuji, Gala, Honeycrisp or Jonagold
- 2/3 cup apple juice, orange juice or water
- 8 tablespoons sugar
- 3 teaspoons cinnamon
- 1/4 teaspoon nutmeg
Core, peel and cut the apples into medium sized pieces. Place all ingredients into a saucepan with lid and simmer over low heat until apples are very tender, about 45 minutes. Put through a food mill to create a soft creamy applesauce or use a potato masher and serve chunky.
Pressure cooker or Instant pot:
Combine all the ingredients in the container, cover and lock into place. Press manual button and set timer for 4 min. Let the closed pressure cooker rest for about 10 minutes, release any pressure that’s left.
Carefully open lid, angling it away from you to avoid getting burned by the steam. Use a potato masher to crush with a slightly chunky consistency or put through a food mill for a smoother one.
Get one now!
Late Summer/Early Fall Menu’s
While it’s still pretty hot out in So. California it’s hard to go into the kitchen to cook. Here are some light recipes that are quick and easy to prepare. Mangia!
Spinach Salad, Traditional
Serves 2
- 6 ounces baby spinach, washed and dried well
- 1/4 small or medium shallot, minced
- 2 pieces thick-sliced bacon, finely diced
- ¼ cup Champagne Vinegar, or Red Wine Vinegar
- 1/2 teaspoon smooth Dijon mustard
- Sea salt and freshly ground black pepper, to taste
- 4 large white mushrooms, thinly sliced
- 2 large egg, hard-boiled, chilled, peeled and thinly sliced
Remove any stems from the spinach and place in a salad serving bowl.
In a heated sauté pan add bacon and cook until crisp, drain on paper towels. Remove all but 2 Tb. of bacon grease and add vinegar, whisk in Dijon mustard and taste for seasoning. Pour over salad and toss quickly, scatter with mushrooms and eggs.
Serve while still warm.
Roasted Tomato & Goat Cheese Flatbread with Artichoke Pesto
- 1 jar artichoke hearts, 12 oz., drained
- 1 cup walnuts, toasted
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, peeled
- 1/3 cup lemon juice, to taste
- 1/2 cup olive oil, to taste
- 1/4 cup minced fresh parsley
- Salt and pepper, to taste
- 1 pizza dough
- 1 large heirloom tomatoes or ½ basket cherry tomatoes, cut in half
- 4 ounces soft goat cheese
Drain the artichoke hearts. If they are marinated in oil, you can omit draining the hearts and adjust the oil measure downwards appropriately.
Add the artichoke to the food processor with the nuts, cheese, and garlic and pulse until you have a paste. Add in the lemon juice and with the motor running, drizzle in the olive oil. Scrape down the sides of the processor as needed and pulse until you have a uniform paste-like consistency.
Taste and season with salt, pepper, oil, and lemon juice to taste.
Heat oven to 450°. Roll pizza dough out to desired shape, place onto parchment lined baking pan. Brush 1” of the edge of the pizza dough with olive oil, spoon on the artichoke dip to the remaining dough, top with tomatoes, goat cheese and bake for 12 – 15 minutes.
Spinach Bacon Cheese Puffs
Baked pastry puffs stuffed with a cream cheese, feta, bacon and spinach filling. These are great appetizers that you can put together ahead of time and bake off as needed.
Yield: 10 puffs
- 4 ounces cream cheese, softened
- 1 large egg
- 1 tablespoon olive oil
- 1/2 teaspoon dried dill
- 2 packed cups chopped fresh spinach
- 3/4 cup crumbled feta
- 3 slices crispy cooked bacon, crumbled
- Sea salt and fresh ground black pepper
- 1 sheet frozen puff pastry, thawed and cut into 10 squares (cut on a floured board), Keep the pastry cold until ready to use.
- 1 tablespoon butter, melted
Preheat oven to 400°. Grease round or square muffin pan.
Place the cream cheese into a food processor, add egg, oil and dill and pulse until combined.
In a separate bowl mix the spinach, feta and bacon. Pour the cream cheese mixture over top, season it with salt and pepper and stir until combined.
Line the muffin pan with the pastry squares, stretching them out a little if needed; press them into the bottom of the cups. Divide the spinach among the cups as evenly as possible. Bring the 4 points together over the filling and press them together.
Lightly brush with the melted butter.
Bake about 25 minute until golden brown and puffy. Allow to cool in pan on wire rack 10 minutes then run a knife around the edges to loosen them and help pop them out.
Bird's Nest Pesto With Stuffed Tomatoes
- Pesto
- 1/2 cup pine nut -- lightly toasted; plus, some for garnish
- 1 clove garlic -- peeled
- 2 cups basil leaf -- loosely packed
- 1/2 cup Parmesan cheese -- grated
- Salt and pepper
- Tomatoes
- 11 ounces goat cheese -- room temperature
- 1/4 cup heavy cream
- Salt and pepper
- 6 small tomatoes -- plum
- Olive oil
- 1 pound spaghetti -- or angel hair pasta
Pesto
In a food processor, rough chop pine nuts and garlic. Add basil and process using pulse until the leaves start to break down. Add the cheese and blend until you have a rough paste. With machine running add olive oil to emulsify. Season with salt and pepper.
Preheat oven to 425° and put a pot of water on to boil for the pasta.
Mix the goat and Boursin cheese with enough cream to make it soft and spreadable. Season with salt and pepper.
Cut the tops off of the tomatoes and scoop out the insides. Lightly salt and place, cut side down, on paper towels to drain for 20 min. Spread a little pesto on the inside of the tomato and fill to the top with the goat cheese mixture. Place in a lightly oiled baking dish. Drizzle a little olive oil over each one and bake until they start to shrivel, and the cheese is lightly browned, about 20 min.
Cook the pasta until al dente, reserving about 1 cup of the cooking water.
Transfer to a large serving bowl and toss with the pesto, adding a bit of the pasta water if necessary, to loosen the pesto. Plate the pasta and add a tomato in the center. Top with a sprinkling of toasted pine nuts.
Sea Bass Provençal
- Olive oil
- 1 small leek, cut in half and then into half moons
- 1 clove garlic
- 1 small can whole tomatoes, drained and chopped or 2 large fresh garden tomatoes
- ¼ cup dry white wine
- 2 teaspoons fresh thyme
- ¼ cup Greek olives, halved
- 1 teaspoon capers, drained
- 4 4 ounce Sea Bass fillets, or any white fish
Heat a medium sauté or saucepan. Add enough oil to coat the bottom of the pan, add onion and sauté until lightly translucent. Add garlic and stir for about a minute. Crush or squish tomatoes and add tomatoes and remaining ingredients except the fish then simmer about 10 minutes. Set aside and keep warm.
Heat a large sauté pan over medium heat; add enough oil to coat the bottom of the pan. When oil is hot carefully place dried fish fillets into oil, it should start to simmer right away. Cook about 3-4 minutes and turn carefully for another 4 minutes.
Serve with sauce.
French Apple Cake
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 2/3 cup granulated sugar, plus more for sprinkling over cake
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
- 2 baking apples, peeled, cored and cut into 1/2-inch cubes (I like Honeycrisp, Fuji or Granny Smith)
- Confectioners' sugar (optional), for decorating cake
Preheat the oven to 350°F. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
In a small bowl, whisk together the flour, baking powder and salt.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with Confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Summer Recipes with Herbs
Try these recipes using fresh herbs from your garden! Don’t have an herbs garden? I can teach you, more to come next week!
French Herbed Omelet
A classic French Herb Omelet. If you don’t have all the herbs, use what you have or whatever combination pleases you.
- 3 large eggs
- Sea salt and fresh ground pepper
- 2 teaspoons finely chopped Italian parsley, chives, watercress, plus more to garnish
- 1½ tablespoons unsalted butter
Whisk eggs in a bowl until the whites are completely mixed in. Add some sea salt and fresh ground pepper. Stir in the herbs.
In a small nonstick skillet (8”), melt the butter over medium heat and immediately add the eggs. Stir the eggs with a heatproof rubber spatula and slightly move the skillet around while stirring. Bring the sides over the middle so the edges don’t overcook and get crispy.
Roll the omelet from one side to the middle and while holding the pan at an angle, slide the bottom part of the omelet onto a plate and fold the rest of the omelet on top on that. You’ll have a nice little 3 fold omelet. Garnish with a few more finely chopped chives and serve.
Tomato and Goat Cheese Tart
- Tart Dough
- Makes 1-9” crust or 6 mini crusts
- 1 ½ cups flour
- pinch of salt, I use sea salt
- 10 tablespoons butter cold unsalted
- 2-4 tablespoons cold water
- Tart
- 6 ounces goat cheese
- 2 tablespoons heavy cream
- 1 tablespoon snipped fresh chives
- 1 tablespoon minced basil
- 3 large heirloom tomatoes or a large handful of cherry tomatoes
Combine the flour and salt in a food processor and pulse several times. Add butter and pulse until the mixture begins to look like little peas.
Transfer the mixture to a lightly floured surface and gather it into a ball with your hands. Gently flatten the ball into a smooth disk about 1-1/2 inches thick and wrap it in plastic. Refrigerate until firm enough to roll, at least 1 hour.
Heat the oven to 350°.
Roll the dough on a lightly floured surface into a round, about 1/8 inch thick. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it. Fold a bit of the excess dough inward to form a lip. Roll the rolling pin back and forth over the pan.
Dock the bottom of the dough by pricking with fork tines. Butter the dull side of a piece of foil and place butter side down over the dough. Fill with pie weights or dried beans.
Bake for 25 minutes until golden brown, rotate the tart pan halfway through the baking time.
Remove the crust from the oven, remove the foil and let the crust cool completely.
Preheat oven to 425°.
Mix goat cheese with just enough cream to make it spreadable. Mix in herbs and spread over the bottom of the cooled pie crust. Top with sliced tomatoes and bake until the tarts begin to bubble, and the crusts are golden brown, about 45-50 minutes. If the edges of the crust are getting too brown, cover with pieces of foil. Let cool on a rack for 15 minutes before serving.
*Can also be made into individual tart pans makes 6.
Filet of Sole with Fresh Herbs in Butter Sauce (Beurre Blanc)
Serves 4
- 3 pounds sole or other white fish
- Sea salt and fresh ground pepper
- Old Bay seasoning, optional
- 6 tablespoons Wondra flour approximately, white flour will do
- Olive oil, or sunflower, safflower or peanut
- Lemon wedges, for serving, optional
- Beurre Blanc
- 1/2 cup dry white wine
- ¼ cup white wine vinegar
- ½ tablespoon shallot (finely chopped)
- ½ pound unsalted butter (cold)
- Sea salt
- ½ tablespoon finely chopped parsley
- 1 teaspoon minced chives
- 1 teaspoon minced thyme
Heat oven to 200°.
Dry the fish with paper towels, season lightly with salt, pepper and Old Bay if using. Dredge lightly with Wondra flour.
Add enough oil to coat the bottom of the pan and brown on both sides. Remove to an oven proof plate, place in the oven while you make the sauce.
Sauce:
Cut the butter into medium (1/2-inch) cubes and return the butter cubes to the refrigerator to keep them cold, which is very important.
Heat the wine, vinegar, and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons.
Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low, take the cubes of butter out of the fridge and start adding the cubes, one or two at a time, to the reduction, while you whisk rapidly with a whisk.
As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2 to 3 cubes remaining. Remove from heat while whisking in the last few cubes and whisk for a moment or two more. The finished sauce should be thick and smooth.
Season to taste with sea salt, add herbs and serve over fish with lemon wedges, if using.
Focaccia with Fresh Herbs
- 1 1/8 teaspoons active dry yeast
- 1 cup warm water, not hot
- Pinch of sugar
- 2 cups all-purpose flour
- 1 teaspoons sea salt
- 2 tablespoons fresh herbs, thyme, sage, basil, rosemary-your choice
- 2 tablespoons olive oil
Add yeast to the warm water then stir in sugar with a wooden spoon. Let stand until foamy.
Add flour, salt and herbs and stir well. Add the warm water and mix until the flour is well incorporated. Cover the bowl with plastic wrap and let rise for 2 hours or refrigerate for at least 7 hours and up to 24 hours.
Lightly coat one 9” pan with olive oil or butter then line the pan with parchment paper. Pour one tablespoon olive oil into the center of the pan. Roll the dough into a tight ball and place in the middle of the pan. Cover with plastic wrap and let rise another 2 hours. The dough should fill most of the pan when properly risen.
Preheat oven to 450°. Drizzle a little olive oil over the dough. Using your fingers press dimples all around the dough. Sprinkle with herbs and salt.
Place the pan into the oven and turn the temperature down to 425°. Bake for 30 minutes or until golden. Remove to a cooling rack.
Mushroom Risotto with Chicken
Here’s a ‘pantry’ style dish, use leftover or rotisserie chicken, frozen (defrosted) shrimp, lobster or leave all protein out and just enjoy.
The best rice to use is Arborio or Carnaroli rice from Italy. This short grain rice will release its starch into the dish as you add stock and stir making the risotto nice and creamy.
Another pantry ingredient is dried mushrooms, keep them around all year to add deep flavor to any dish. You could add some sliced fresh mushrooms as well if you like. I also keep lots of chicken stock in my pantry/freezer, organic and low sodium if I don’t make it myself. Be sure to soak the dried mushrooms in chicken stock for at least 20 minutes to rehydrate. Drain the mushrooms, strain the liquid and use as part of the stock in the recipe, the liquid gives a rich deep flavor to the dish. Use a drinkable dry white wine, unsalted butter and freshly grated parmesan cheese, which you should also have in your pantry.
Optional ingredients are chopped garlic (you all know I’m allergic so it’s a no-no for me), a teaspoon of saffron threads.
That’s it, all you need to make a great risotto with items from your pantry. Need to stock your pantry? Check out my first book, ‘What’s In Your Pantry’.
Mushroom Risotto with Chicken
Serves 4
- 1 small package dried mushrooms, such as porcini or mixed mushrooms
- 1 quart chicken broth
- 1 tablespoon olive oil
- 1 tablespoon chopped shallot
- Sea salt and fresh ground pepper
- 1 cup arborio rice
- ½ cup dry white wine
- 1 cup cooked chicken, room temperature
- ½ cup grated Parmesan cheese, plus more for serving
Place the mushrooms in a bowl and cover with chicken broth. Let stand at least 20 minutes to soften. Drain and place the stock into a saucepan with the rest of the 1 qt. of stock. Heat and keep warm. Chop the mushrooms and set aside.
In a large sauté pan heat the oil over moderate heat. Add the shallot and cook, stirring occasionally, until translucent. Add the rice and stir until it begins to turn opaque, about 2 minutes.
Add the wine and cook until all of the wine has been absorbed.
Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed.
Continue to cook the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way for about 20 -25 minutes in. If you use all the broth but the rice isn’t cooked through you can add water and cook until it’s done.
Add the chicken, mushrooms, Parmesan cheese and heat through. Taste for seasoning and add salt and pepper as needed.
Serve the risotto with additional Parmesan.
