Saturday, March 14, 2009
My favorite tomato soup is Saturn Cafe's tomato soup. If you are from Santa Cruz, you know what I'm talking about. It's slightly creamy, smooth and yet a bit chunky, with a nice sprinkling of dill. This soup is addictive.
I have a confession to make. When I was in college in Tucson Arizona, far away from my beloved Saturn Cafe tomato soup, my roommate, Christina, and I would try to recreate the Saturn Soup. We tried and we tried, and we came up with some delicious tomato soup's along the way, but we never quite mastered the Saturn Cafe tomato soup recipe.
Moving on... At the Farmer's Market this morning I picked up a bunch of beautiful ripe tomatoes. I'm not going to try and recreate Saturn's Soup, but instead create my own delicious tomato dill soup. My Mom recently gave me my first Le Creuset pot. Hallelujah. I've basically tried to cook every meal in it. I love it. I officially became slightly obsessed with Le Creuset cookware when I was at JenO's house and we used her Le Cresuset pots to make a fantastic 7 course meal. I think we made roasted tomato soup that night too. Thanks a lot JenO for giving me expensive taste in cookware!
I decided to roast my tomato's in the Le Creuset, to give the soup a little smoky flavor. Roasting is great because it lets out yummy juices, the soup practically makes itself, you hardly have to add any other liquid. I wanted to make this soup non-dairy. If you choose to use veggie broth instead of chicken broth, this could be a vegan soup.
Roasted Tomato Dill Soup
* approximate. I never really measure, this is my best guest. Play around with the broth...add a little at a time until you reach the consistency you want.
12 small tomatoes
1 red bell pepper
1/2 cups Chicken broth
1/8 cup olive oil
1/3 or more fresh dill, chopped
a few dashes of paprika
Preheat oven to 450 degrees
Cut stems off tomato's and slice in half. Slice the red pepper in half and scoop out seeds. Toss the tomato's and peppers in olive oil, salt, & pepper.
Oil the bottom of the roasting pot.
Place the tomato's & red pepper, flesh side down, in a roasting pan or pot.
Roast for 20 minutes, add shallots, and continue roasting for 25 more minutes.
Add small amount of chicken broth to the roasted tomato & red pepper at a time and blend with an immersion blender. If you don't' have an immersion blender, you could place all the ingredients in a blender, but be sure to add all the juices from the roasting pan or pot. OR if you want a chunkier soup, remove the skin off tomatoes and peppers then mash the tomatoes with a masher. Continue to add broth until you reach the desired consistency.
Add chopped dill and stir in. Add paprika, salt & pepper to taste.
***Yum. This soup basically ROCKED. Mike described it as "clean & fresh." The red pepper gives tomato soup and interesting kick.
I served the soup with Farmer's Market artichokes & a yogurt, lemon, dill dipping sauce. Sounds like a strange mix, I know, but the dill in the soup & in the dipping sauce really tied the meal together.
I am quite happy with this meal. :)
Sunday, February 15, 2009
Valentines Day Menu
Brioche stuffed with filet, mushroom, onion, and swiss cheese
Coffee Ice Cream Profiteroles.
...crazy easy...crazy crazy good
I have no idea how i made this, but it was awesome. I really wanted to make a creamy mushroom soup without using cream or milk......I came up with this. I just added stuff here and there, so I have no idea of measurements.....if you make this, and I think you should, just play around with it till it tastes good to you.
14 brown mushrooms, sliced
2 large portabella mushrooms
1 shallot, chopped
3 TBSP greek yogurt
1/2 cup of chicken broth
splash of red wine vinegar
In a deep saucepan, saute mushrooms and shallots in butter till soft. Add yogurt, dill, paprika, salt and pepper. I put this mixture into my magic bullet, added 1/2 of the chicken broth and blended it (it came out thick, almost like a pate), pour mixture back into saucepan and add chicken broth until you reach the desired consistency. Reheat mixture till hot.
Brioche stuffed with
filet mignon, mushroom, onion, and swiss cheese
This was decedent. Sooooo good. We just threw this together, so I don't really have a recipe for this either.....but I'll try.
2 small round brioche bread loafs
Filet Mignon, cooked and cut into small pieces
flat leaf parsley
cut out a round circle and scoop out the bread from the center. Lightly toast the bread in an oven set to 250 degrees for about 5 minutes and take the bread out of the oven. Turn up the over to 400 degrees.
In a skillet, saute mushrooms and onions with butter until soft. Add filet mignon pieces, red wine, sherry vinegar, flat leaf parsley, salt, and pepper.
Lay a piece of swiss on the bottom of the brioche bowl. Spoon in filet, mushroom, and onion mixture into the brioche bowl making sure to add the juices from the mixture into the bowl. Place one piece of swiss cheese on top, covering with a small amount of mixture.
Place in over for about 10 minutes.
Coffee Ice Cream Profiteroles (thank you Epicurious)
I won't lie, I am a fan of all things cream puff.....eclair, profiteroles.....oh my. Love em. I thought the eggy hollow dough would be difficult to make, not so. This was so easy...too easy, now I know I can make these things on a whim, could be dangerous. We decided to make profiteroles, but instead of stuffing them with traditional cream, we choose to make coffee ice cream to stuff them with. I'd seen this idea before on epicurious. Good choice. This was so good, i can't even explain to you the amazing-ness! all I can say is YUM-CITY. Making the coffee ice cream was a bit long and complicated, but I must say, worth it.
6 TBSP unsalted butter
3/4 cup water
1/4 tsp salt
3/4 cup flour
3 large eggs
Preheat oven to 425°
In a small saucepan boil butter, water, and salt. Reduce heat to medium, then add flour beating with a wooden spoon, until all ingredients are mixed together mixture and a dough ball forms. Transfer mixture to a bowl and let cool for 2 minutes.
Add eggs 1 at a time, beating with an electric mixer.
Transfer warm mixture to pastry bag ( I used a zip lock baggy and cut off a tiny bit of 1 corner...it works perfect) pipe small mounds on a buttered baking sheet. I piped mine a bit too big....pipe them small to get a true cream puff shape.
Cool on sheet on a rack.
once cooled. Slice each profiterole horizontally and stuff with coffee ice cream (see recipe below)
drizzle with chocolate sauce Serve immediately or put profiteroles in freezer.
Coffee Ice Cream-David Lebovitz recipe
1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole decaf coffee beans
1 1/2 cups heavy cream
5 large egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee
pinch of salt
Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream over medium heat until mixture is hot,but not boiling. Remove from heat and let the mixture steep for 1 hour.
An hour later.....Reheat the milk and coffee mixture, on medium heat, until its hot again. In a separate bowl, whisk the egg yolks together. Then, pour the heated milk/coffee mixture into the egg yolks, whisking constantly so the egg does not cook. Pour this mixture back into a sauce pan.
Here's the boring...but essential part....Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, for about 10 minutes. the mixture will thicken and become a custard.
Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl.
Follow your ice cream maker instructions.
Whoa-la. Coffee ice cream. Delicious.
This was a perfect wintery meal. Mike and I had so much fun in the kitchen preparing dinner. We decided that cooking a 3 course meal will be our new Valentines Day tradition. The best thing in this menu, believe it or not, was the mushroom soup. It was simple and unexpectedly delicious. Don't' get me wrong, I will make profiteroles again, maybe everyday for the rest of my life, but the mushroom soup is a definite crowd pleasing keeper. Happy Valentines Day Friends!
Sunday, December 7, 2008
Kauai made me love Guava's.
So, I bought the Guava's, but what am I suppose to do with Guava's? I initially thought about making a guava liquor, one of my favorite cocktails is spicy vodka with soda water & guava juice.....I thought about infusing the guava in vodka. BUT I'm not drinking much these days, so I'll save that for another time.
I searched the internet to see what guava recipe's I could find, but didn't really come up with anything.
So, I decided to make a Guava sauce.....but what kind of sauce?????? I thought back to a mango chutney I made last summer and I figured I could make something similar, although you can't make guava "chunky" like you can mango. So I decided to make a smooth Guava Chutney
I created a little menu around the Guava Chutney
Grilled Cajun Shrimp with Guava Chutney, Cous Cous, and Fresh Green Beans
I have no idea how I made this, but it was good. I know what ingredients I used, but didn't measure proportions. So this is just a rough estimate.
1/8 cup rice vinegar
1/4 cup guava juice
1 TBSP crushed ginger
1/2 tsp gelatin
some dashes of chili powder
a dash of red pepper flakes
1 bay leaf
Scoop at the guava flesh and seeds. Place in a small mixing bowl with crushed ginger. You will need to strain the seeds, to do this, thin out the guava and ginger with the vinegar and guava juice (i used kerns I happened to find in my cupboard, you could always use water and add a bit of sugar.) Use a plunging blender to mix ingredients on low until it is thin enough to strain out the seeds.
Strain the seeds.
Tranfer mixture into a sauce pan. season with bay leaf, chili powder, red, pepper flakes, and salt. Add geletin. Simmer until sauce thickens.
Transfer to a ramakin. Chill for 1 hour or more.
*If you ever make this sauce, play around with it till it tastes good to you. It is naturally quite sweet and I didn't add any sugar beacasue the guava juice has sugar. I just used salt to balence out the sweetness.
Cajun Dusted Grilled Shrimp
Raw Jumbo shrimp, devained, tail on
Cajun Seasoning (my favorite)
Season uncooked shrimp with Cajun Seasoning. Skewer and Grill.
*Steam Green Beans & make Cous Cous accordining to instructions.
DINNER IS SERVED.
Saturday, November 22, 2008
I saw these lushish heirloom tomatoes and a menu came to me in an instant...
with a Tomato Basil Salata
on a bed of Steamed Rapini
topped with Goat Cheese Feta
2 organic free range chicken breasts
2 heirloom tomatoes ( 1 red 1 yellow), diced
fresh basil, sliced into ribbons
1 bunch of rapini (collard green)
marinated goat cheese feta crumbled
1 cup 1/2 tsp balsamic vinegar
1 TBSP organic olive oil
fresh ground pepper
1 bouquet of purple & yellow flowers.
This recipe is SO EASY
Marinate chicken in 1 cup of balsamic vinegar for 30 minutes. Sprinkle with salt and pepper. Bake at 350 for 30 minutes, or until it's done.
Tomato Basil Salata
Combine diced tomato and basil ribbons in a bowl. Toss with 1 TBSP olive oil & 1/2 TBSP balsamic vinegar. Chill for at least 15 minutes
I put the Rapini in a skillet with a little water and cover it for 5 minutes.
To serve, Chicken breast on a bed on Rapini. Top Chicken with the tomato basil salata and sprinkle feta on top. ENJOY.
Place flower bouquet in a vase and set on the table.
Woohla! Amazing Farmer's Market Dinner!
To my surprise, Mikey gave me pink Gerbera Daisies today, so I added them to the flowers.
My other amazing find today.......... I'm so excited, I found this Moroccan Lantern for $15 at the SB flea market.
I have seen these lanterns go for over $200. I am getting married in June and we are planning a party with a hint of Moroccan style...this will be perfect. I also found a couple cobalt blue vases for $1 each. Yippe.
See you all again soon! Hopefully it won't take me 3 months to write another post.
Monday, August 18, 2008
I just used a box of white cake mix (gross, I know, but kids aren't very picky about their cake)
I also used Ivy's suggestion to throw in a little gelatin into the cake mix. I used about 1 TBSP or so).... AMAZING! I will never make cakes or cupcakes without utilizing this magic ingredient. It made the cake incredibly moist and bouncy. It was awesome. Thanks for the suggestion Ivy!
I separated the cake batter into four bowls and dyed each batter a different color. I poured the first colored batter(green) into the middle of the cake pan , the next color (yellow) I poured into the middle of the pan again, right on top of the other color and repeated this with the blue and yellow batter.
When it came out of the oven, the colors were really muted and dull on the outside of the cake. I carefully shaved off the sides to revel the beautiful bright vibrant colors.
I made this cake to look like a BIG cupcake....but you could frost the whole thing like a cake. The colors would be revealed when the cake is cut. The inside of the cake looked very cool, unfortunately I didn't get any pictures of the cake after it had been cut :( The colors inside don't layered, instead it looks tie dyed. Ovenhaven's pictures show a great example of what the cake looked like inside.
This cake was made with the intention that Luca would put his hands all over it and dig in, so I made lemon blueberry cupcakes for the adults.
Luca was slightly confused by his cake
But he got the idea with help from Felix
It was a great 1st Birthday Party for LUCA !!!
Saturday, August 9, 2008
My favorite combos:
-Green Tea with raspberries, mango, and fruity pebbles
(that's right, fruity pebbles...don't knock it till you try it)
-Coffee with coco pebbles.
The sad news is the closest Pinkberry is in West Lake Village in Los Angeles. The good news, that's where Mike's parents live. I have to get my fix every time I'm there.
So what is the point of this mindless homage to my beloved Pinkberry??? I was having a craving for Pinkberry the other night while I was watching Project Runway at home in Santa Barbara, what to do??? Then it hit me, I could make Pinkberry at home. I had recently seen a beautiful blog post from Vanilla Basil, she had made a delicious looking Raspberry & Cookies and Cream Ice Cream. YUM. I decided to feed my Pinkberry addiction and try a yogurt version of Vanilla Basil's ice cream. The result: Spectacular!
Raspberry Cookie's & Cream FRO YO
2 tbsp milk
1 cup of organic raspberries
4 trader joe's jo jo's or oreo's
2 tbsp organic agave sweetener (or sugar)
Combine raspberries and milk and puree with an immersion blender. Pour puree through a strainer to strain out the seeds. Combine yogurt and raspberry puree and agave. Pour into ice cream maker according to manufactures directions.
Once it's done crumble cookie into frozen yogurt and stir to mix it up. Transfer frozen yogurt into a large tupperware and freeze for 30 minutes.
PS. I failed to mention the best news EVER. A few days ago I found out that Pinkberry is coming to Santa Barbara very soon. I don't know if this is a good thing or a bad thing. I may have to survive on a strict diet of Pinkberry, I may put all my money into feeding my Pinkberry addiction and go broke. Wish me luck.
Thursday, July 31, 2008
BBQ Shrimp with Mango Chutney
3 tbsp organic olive oil
1 jalapeño, crushed
2 tbsp fresh ginger, crushed
1 large clove garlic, crushed
1/8 cup cilantro, chopped
1 lime, juiced
1 tsp cumin
jumbo uncooked shrimp
Mix ingredients together in a large zip lock bag. Marinate shrimp overnight (or at least 2 hours.) Skewer shrimp on skewer and place on grill till shrimp turn pink. Serve with mango chutney
2 cups organic mango, chopped
1/2 cup red onion, chopped
1/4 cup white wine vinegar
1 lime, juiced
3 tbsp organic honey
1 tbsp organic sugar
1 tbsp fresh ginger, crushed
1 jalapeño, chopped
1/8 cup organic cilantro, chopped
1/2 tbsp crushed red pepper flakes
1 bay leaf
1 tsp cumin
In a large pan, combine white wine vinegar, lime, onion, honey, sugar, ginger, jalapeño, cilantro, red pepper flakes, cumin, and bay leaf. Simmer. Add mango, continue to simmer until mango and onion is soft. Add salt to taste. Take out the bay leaf. Transfer mango mixture to a bowl and use a masher or an immersion blender to lightly mash the chutney until you reach your desired consistency ( you can leave it thick & chunky or blend till it is smooth.) Refrigerate and serve.
Saturday, July 26, 2008
Mike and his best friend Jon are out sailing to Anacapa Island today. After a day of sun, fun & hard work, I thought it would be nice if they came home to a delicious summer dessert. Lucky boys.
Key Lime Tartlette with Roasted Macadamia Nut & Coconut Crust
1 cup macadamia nuts
1/2 cup organic unsweetened shredded coconut
1/2 cup crushed graham crackers
1/4 cup organic brown sugar
1 tbsp organic sugar
1 tbsp organic butter
2 free range organic egg whites
Preheat oven to 350 degrees.
Toast macadamia nuts and coconut until both are browned, about 5 minutes. watch closely to make sure they don't burn. Combine nuts, coconut, brown sugar, sugar, and butter in a food processor. In another bowl whisk egg whites until soft peaks form, this will take about 10 minutes of continuous whisking. Slowly add egg whites to the nuts mixture, gently folding them to mix together.Press mixture into a lightly buttered small tart ramekin. Cook for 10 minutes. Let cool. Keep oven on.
Fresh Key Lime Filling
(adapted from Epicurious)
1/4 cup fresh squeezed key lime juice
1/2 cup sweetened condensed milk
2 free range organic egg yolks
1 tbsp key lime zest
While tartlette crust is baking. Squeeze key limes until you get about 1/4 cup of juice (about 20 key limes.) Strain to discard seeds. Combine condensed milk and egg yolk, mix together. Add key lime juice and mix till smooth. Grate lime zest into mixture.
Once the tartlette crusts are cooled, fill the crusts with filling. Bake for 15 minutes. The filling will begin to set in oven but will still be soft. Allow to cool completely on a cooling rack. This will set the filling. Refrigerate for at least 6 hours before serving. Top with coconut whip cream, a raspberry, and fresh lime zest.
Coconut Whip Cream
unsweetened shredded coconut
vanilla bean seeds
Combine ingredients to match your preference of sweet & coconutty. Whip until soft peaks form. Cool.
Tuesday, July 22, 2008
I also enjoyed the Wilson Creek booth. They were serving a unique Almond Champagne with a splash of chocolate liquor. I couldn't drink a lot of it, but it was delicious. I may just order a couple bottles of the Almond Champagne the Wilson Creek website.
Mike was quite impressed by the tequila tasting...I stayed far away from that one...something about mixing wine, beer, and tequila doesn't sound appealing.
A wine, beer, tequila, appetizer, and dessert tasting festival on the beach in Santa Barbara, what a fantastic way to spend a Saturday afternoon.
Friday, July 18, 2008
Blueberry Ice Dream
2 c. organic unsweetened soy milk
2 c. organic blueberries
3 tbsp organic agave
2 tbsp lemon, juiced
In a large skillet, heat blueberries, agave, and lemon juice until the blueberries are soft. Blend the mixture with a hand blender till smooth and slowly add soy milk. (you can strain the mixture to remove the blueberry skins, but the skins have tons of antioxidants, so i keep them in.)
Cool mixture in refrigerator for 1 hour.
Add mix to ice cream maker to manufacturers instruction.
This is a delicious fresh summer treat. I am seeing blueberry ice cream & gelato all over the place. This recipe at Coconut & Lime looked delicious and inspired me to try a vegan version of my own. I am still having difficulty using soy milk in the ice cream maker. It freezes like ice milk, instead of ice cream, but it is what it is and it is still yummy. I read recently that using coconut milk yields a creamier texture, I will try that next time.