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Monthly Archives: September 2016

Mini Rhubarb Galette

For the crust I used unbleached wheat flour. I simmered the rhubarb in sugar syrup with vanilla until soft, then thickened the syrup with cornstarch and poured that into the base and topped it with pieces of rhubarb.

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Raspberry Brownie Cheesecake

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This beautiful dessert has a brownie layer topped by cheesecake topped by whipped cream with raspberries. I deviated from the recipe by swirling raspberry jam into the cheesecake layer to increase the raspberry content.

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If I were to make this recipe again, I would reduce the butter in the brownie mixture as it oozed out of the sides a little while baking. Of course this is not intended to be a healthy dessert, but if the butter is leaking, there’s more in there than is required.

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I decorated with a few edible flours, a raspberry leaf, some chocolate curls and some fresh raspberries. Because I took this to a party I did not get a picture of a single slice until almost too late.

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Squash-Feta Ravioli in Tomato-Chard/Mangold Sauce

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This ravioli is stuffed with hubbard squash, feta cheese and sage, in a pastry made of unbleached wheat flour. The sauce is chopped and simmered tomato with wilted chard/mangold leaves.

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Raspberry-Rhubarb Pie

I used unbleached flour in the pie crust.

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Charred Grilled Peppers with Tzatziki

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These peppers with fresh tzatziki were a salad served alongside ravioli.

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Chocolate-Cherry Scones

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These scones are made with cocoa powder in half the dough, and dried cherries in the other half.

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Lemon Kale Soup

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Origin

This soup was influenced by asheh hooboobaat and blackeyed pea and chard stew.

Ingredients

  • 2 cloves garlic
  • 1 tablespoon cooking oil
  • one medium onion
  • 1/4 teaspoon turmeric
  • 100 grams kale
  • 1 handful parsley
  • salt
  • pepper
  • 400 grams (cooked weight) butter beans
  • juice from 1/2 lemon

Process

Heat the oil on medium heat in a deep pot. Dice the onion and garlic and add it to the pot. Reduce heat and cook on low until the onion is soft.

While the onion and garlic are cooking, cut the kale into ribbons, removing any thick stalks.

Dice the parsley roughly and set it aside.

Add the turmeric to the onions. Add enough water to cover the onions, then add the kale and beans. Add enough water for the ingredients to move freely. Simmer on medium until the kale is cooked, then season with salt and pepper.

Remove from the heat and mix in the parsley and lemon juice.

Butternut Squash, Kale, Feta and Pasta Salad

This is a rehash of the chard/mangold salad, again using butternut squash in place of pumpkin, but this time including the feta and replacing chard with kale. I actually like the previous version a bit better, but the feta and squash do compliment each other. I left out the seeds again to serve it as a cold salad instead of a warm dish.

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Sweet Potato Yokan

I gave this sweet potato jelly a try but unfortunately it was beautiful but not exactly to my taste.

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Pasta with Butter Beans and Okra

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Origin

I was craving pasta e fagioli but didn’t find borlotti beans for sale this entire year. One substitution led to another, and this was the result.

Ingredients

  • 1 teaspoon cooking oil
  • 1 onion
  • 3 cloves garlic
  • 5 plum tomatoes
  • 1 sprig fresh rosemary
  • 6-10 cups of water
  • 1 teaspoon vegetable bouillon powder
  • 30 pieces of okra
  • 400 grams pasta (I used egg-free pasta in a shell shape)
  • 800 grams (cooked weight) butter beans, cooked
  • salt to taste

Process

Dice the onion and mince the garlic. In a deep pot, over low heat, cook the onion and garlic in the cooking oil.

While the onion is cooking, bring water to boil. Blanche the tomatoes by putting them in the boiling water for a minute, then rinsing them under cold water. Peel of the skin and dice the tomatoes. When the onion is soft, add the diced tomatoes to the pot and bring the heat to medium. Stir regularly to prevent burning.

While the tomatoes are cooking, remove the ends of the okra and chop them into pieces.

When the tomato has cooked down to a paste, add the water, bouillon and rosemary. Use more water if you prefer a slight amount of soupy liquid, as in my photo, or less if you would like all the water absorbed. Turn up the heat and bring the liquid to a boil without using a lid.

Add the pasta and okra to the boiling water. Let it boil, uncovered, for 8-10 minutes, until the pasta and okra are cooked. In the last 2 minutes of cooking, add the beans.

Remove from the heat and season to taste with salt. Remove the rosemary stem before serving.

Serves 4.