Savory Simple

Feb 8

28 Comments

Valentine’s Day Treat: Passion Fruit Geleés

Hello Lovers! Valentine’s Day is just around the corner and I have a special treat for you. Sometimes a heavy dessert can kill the mood, but a few bites of these passion fruit geleés will be the perfect end to a romantic meal. They need to be made the day before but the recipe steps are very easy. Also, you may have to go searching for a few of the ingredients. I ordered passion fruit puree from L’Epicure, but you can use any fruit puree sold at your local grocery store (check the freezer and international sections). A good quality fruit nectar, such as Goya, will also work perfectly in this recipe. I think mango, strawberry or blood orange would all look beautiful and taste delicious. The recipe calls for glucose, which you can find for sale online as well as in many baking and craft stores, such as Michael’s.

I used a silicone mold from Sur la Table to shape the geleés. Most shops that carry cookware will sell an assortment of molds. I’ve also seen a nice variety at online shops such as Amazon. Silicone molds are great for creating perfectly shaped confections. Because the silicone is flexible, the geleés are very easy to unmold. If you don’t have a silicone mold or don’t want to use one, you can simply use a brownie or lasagna pan lined with parchment. After the geleés have set, you can use a knife to cut them into individual pieces. Geleés in a silicone mold need approximately 12 hours to set. If you use a baking pan they’ll take up to 24 hours. I attempted both methods and found that the candies will hold their shape a bit better when using the molds.

I recommend using a baking scale for this recipe to measure ounces, which is how I measured ingredients. I’ve converted everything to cups and spoons but the measurements aren’t 100% the same. Baking scales are inexpensive and a great way to achieve consistent results.

Jan 30

36 Comments

Blood Orange Curd and Buttermilk Scones

My friends and I had a tea party today! Not to be confused with anything political, this was just a good old-fashioned girl gathering with tea, coffee, finger sandwiches and dessert. I brought blood orange curd and buttermilk scones. I also made these cucumber tea sandwiches, which were a hit.

Blood orange curd is no different than lemon curd, if you’ve ever had it. You can make curd with any citrus fruit. It’s a rich, tangy custard that goes well in tarts or spread thick on fresh scones. If you’re feeling especially decadent it’s also heavenly by itself. Blood oranges are typically available in winter months, and sometimes you can find the juice bottled at the grocery store near regular orange juice. The recipe yields 5 cups, which is clearly a lot of curd and more than you’ll need to serve with the scones. You can certainly cut the recipe in half, but I think it makes a great gift! Buy some decorative canning jars and add cute labels. I gave everyone at the party a small jar of blood orange curd. Homemade gifts are always a special touch.

With regards to the scones, I only made a few changes to the original recipe. Most notably, I cut down on the sprinkled sugar since I knew I’d be serving them with sweet curd. If you’re making these scones as a stand-alone recipe, I recommend increasing the sugar to 4 tablespoons.

Jan 22

48 Comments

Super Foods Power Smoothie

This is my daily breakfast. It’s very filling and so healthy. I like this smoothie so much that I used it to kick my morning caffeine habit. I used to look forward to coffee. Now I crave my smoothie.

May I talk about flax seed for a moment? One of the most common nutrition complaints I hear from people is that they don’t get enough fiber in their diet. Indeed, it can be quite difficult to get the recommended 20-35 grams per day, especially if you don’t eat a lot of fruits and veggies. 1 1/2 tablespoons of flax seed has 4 grams of fiber! That’s the same as eating a cup of brussels sprouts. In addition to containing fiber, flax seed has omega-3 essential fatty acids and lignans, which have antioxidant properties. There’s evidence that flax seed may help reduce the risk of cancer, heart disease, stroke and diabetes. Adding flax seeds to a smoothie is a perfect way to incorporate natural, healthy fiber into your diet. I recently discovered roasted flax and prefer the flavor and texture over standard flax seed. But either will work fine.

This recipe is totally customizable. I like using almond milk and butter because almonds are another super food. But feel free to swap out the almond milk for soy or coconut (coconut milk tastes amazing with the other ingredients and is a healthy fat). Use any nut butter you prefer. You can also add more nut butter for decadence. I know a lot of people are squeamish about green smoothies, but I promise you won’t notice the kale. It’s so good for you and this is any easy way to fill your tummy and add nutrition. I freeze individual servings of banana and kale so I simply drop them into the blender. The kale chops up better when frozen. Read more

Jan 18

44 Comments

Potato Croquettes with Chorizo, Manchego and Pine Nuts

I absolutely love croquettes. When I see them on a restaurant menu I simply must order them. Yet it occurred to me recently that I’ve never made them! This recipe gave me a great excuse to play with my new deep fryer again.

When I put this recipe together, I was focused on creating a perfect balance of flavor in each bite. This took quite a bit of experimentation and several test rounds. I wanted them to be extremely flavorful, with bits of sweetness, spice and crunch. The balance of chorizo, Manchego, pine nuts, and slightly caramelized onions achieved my goal. The chorizo is spicy and meaty, and the toasted pine nuts add just the right amount of crunch. The cheese is gooey and adds a bit of extra savoriness, or umami. The onions add just enough sweetness (if you caramelize them too much they add bitterness). Every bite really is perfect.

You don’t need a deep fryer to make these. You can heat a neutral flavored, high smoke point oil (vegetable, canola, peanut, etc) in a large sauce pot or dutch oven. I recommend using a thermometer to make sure you’re around 360 degrees. If the oil is too hot, the outside will brown before the inside is properly cooked. If the temperature isn’t hot enough the croquettes might absorb oil and become greasy. You can try baking them but I can’t promise you’ll have the same results. The outside won’t be as crunchy.

Lastly, you can substitute regular milk or cream for the evaporated milk. I like using it because it has a subtle tang, almost like yogurt. It adds another dimension of flavor.

Jan 8

61 Comments

Basil Apple Lime Juice

I don’t know about you, but I’m still feeling really stuffed from the holidays. Getting back into my work and exercise routine has been slow moving, to say the least. At times it has been downright painful. Since returning home I’ve been watching my processed sugar and gluten intake to try and detox from all of the heavy food I consumed for 11 days straight. I’ve also dusted off my juicer. A glass of fresh juice can do wonders when I’m feeling rough around the edges.

This basil apple lime juice is very refreshing and full of health benefits. Basil contains antioxidants, can improve digestion and aid in stress relief. Lime juice is a great source of Vitamin C. Apples are believed to have cancer fighting properties. I feel almost like new after enjoying a glass!

Almost.

Jan 2

138 Comments

Tubac Olive Oil and Balsamic Gift Set Giveaway

Happy New Years! I hope you all had fun ringing in 2012. Last year was very special year for me and I was a bit sad to see it end, though I’m incredibly excited to see what new adventures lie ahead. In 2011 I got married, moved forward with my culinary career and took some very memorable vacations.

Today we leave Arizona and return to the East Coast. I had a wonderful time visiting with friends and family, seeing sights and enjoying local cuisine. We took a few day trips over the past week and one of the most memorable for me was Tubac, a small town close to the Mexican border.

Dec 29

35 Comments

Butter Poached Lobster with Steel-Cut Oat Risotto

I like to think this recipe is a perfect romantic dinner for New Years Eve. It was inspired by my recent visit to Bryan Voltaggio’s TABLE 21 at Volt Restaurant. The meal consisted of 21 small, intricate plates prepared directly in front of us. Everything was delicious and beautifully presented. I’m not sure my description would do it justice but I did find this wonderful blog entry about the experience, with photos. The menu changes daily so my meal was slightly different, but this will give you an idea about what dinner is like at Table 21. One of the mini entrees we were served was Maine lobster with steel-cut oats, honeycap mushrooms, kombu, and fresh yeast. My recipe doesn’t have nearly that much excitement, but I hope you will enjoy it nonetheless.

Dec 21

53 Comments

Eggnog Pancakes

I’m not usually a big fan of pancakes but wow these are good. The eggnog fits wonderfully in place of buttermilk and adds a richness and depth of flavor you won’t normally find in a standard pancake recipe. They’re light, fluffy, and taste wonderful drizzled with maple syrup and a dusting of powdered sugar. Can you think of anything more perfect for a cozy holiday morning with family?

I am counting the hours until vacation. I can’t wait!

Dec 18

36 Comments

Creamy Chestnut Soup

Christmas has become such a special time for me. We travel to Tucson, AZ every year to visit my husband’s family. Every year I eagerly anticipate the moment we reach the desert landscape, surrounded by cactus and mountains, warmer weather and amazing food. I love experiencing the holidays through the eyes of his nephews. It’s such a fun trip. I’ll be bringing my camera this year and documenting our vacation. We leave Thursday! On to the recipe…

I grew up hearing songs about chestnuts, but had no idea what they tasted like. They’re delicious! As far as I’m concerned, this is the perfect winter soup. It’s silky, rich and inviting. Serve this at your holiday parties and people will rave.

If you’ve never roasted chestnuts before, removing the shell and skin can be a bit of a chore. They come off easiest when the chestnuts are still hot. I like to smash the hot nuts with the side of my knife like a garlic clove. If you have a really good blender such as a Vitamix you can get away with leaving some of the skin on. It will soften during the cooking process and blend right into your puree. If you’re using a more standard blender, you may want to strain the soup through a chinois or fine mesh strainer before adding the cream.

Dec 14

51 Comments

Sweet Pecan Kugel

This beautiful kugel was passed along to my mother many years ago and she’s been making it at holiday parties ever since I was a child. We have a variety of kugels in the family but this is a particular favorite of mine. It’s sweet, but it’s versatile. It can accompany breakfast or a light lunch, and it works well as a side dish with meat, chicken or fish for dinner. And it works great as a dessert! You make it very much like an upside down cake, flipping it over after it’s done baking and has cooled for a few minutes. You can make the first part (the topping) one or two days beforehand and leave it covered in the refrigerator. You can make the entire kugel ahead of time and freeze it; defrosting it the day before you use it. Enjoy!

Dec 10

50 Comments

Rose and Orange Blossom Shortbread Cookies

I love going to High Tea every now and then with friends. Tea rooms are full of elegant touches that create a pleasant atmosphere for girl time. Everyone is served their own pot of tea and tiered trays full of mini sandwiches and desserts. It’s a great way to enjoy a few hours on the weekend.

I’ve had rose and orange blossom water sitting in my pantry for a few months after picking them up at Dean and Deluca. When I made lavender shortbread cookies I realized they would work perfectly in the same recipe. Now I just have to master mini sandwiches and I’ll be able to host High Tea at home!

These are cut smaller than the lavender cookies so that they’re the perfect dipping size. I also divided the batch in half after creaming the butter and sugar before adding additional ingredients. This recipe makes quite a few shortbread cookies, so a half batch of each flavor is plenty (for me).

Dec 6

57 Comments

Chocolate Chip Butterscotch Biscotti

When I worked as a pastry chef at a fine dining restaurant earlier this year, I learned a lot of complex desserts as well as simple treats and elegant touches. We made everything. The breads, the ice creams and sorbets, mignardises (small bites at the end of the meal), goody bags, candies, chocolates, multiple desserts and unique weekly specials. I grew incredibly fond of the small touches that set us apart from other restaurants.

We served homemade biscotti with every coffee and tea drink ordered. People loved them and would ask for more. The most popular version we made was chocolate chip and butterscotch, which I’ve recreated for you. Two sweet flavors that pair wonderfully together. This recipe works best with mini chips, which will make slicing the biscotti easier and will also make them look prettier. But you can use regular chips if that’s all you can find. You can make a standard size biscotti, sliced on the bias, or you can make cute little mini versions like the ones we served at the restaurant.

Dec 3

52 Comments

Holiday Gifts For Food Lovers (Under $35)

Have you finished your holiday shopping yet? If you’re like me, you’ve barely started. I avoid malls after Thanksgiving and shop exclusively online. Pajamas are better than long lines, I always say. Anyway, I’ve been perusing the internet for gift ideas and I thought I’d share some of my favorite finds with you! I think the spiced gingerbread butter from Williams-Sonoma would be the perfect stocking stuffer. And if anyone bought me Momofuku Milk Bar cookies, I’d literally squeal with joy. The cornflake and compost cookies look to die for. Oh right, I’m shopping for others...

Nov 29

131 Comments

Vietnamese Iced Coffee (cà phê sữa đá)

Years ago I was first introduced to cà phê sữa đá by a friend. There are numerous Vietnamese restaurants in the DC/MD/VA area and after tasting this delicious drink once, I began traveling to get it on a regular basis. Vietnamese iced coffee is creamy, rich and gives me that great burst of energy you can only get from sugar and caffeine. Bliss! Now that I realize how simple they are to make, I can enjoy them at home whenever I please. You need a Vietnamese coffee filter, which can be found online or at most Asian markets. You also need chicory coffee, which can be found at most supermarkets. I prefer Cafe Du Monde.

Nov 26

73 Comments

Eggnog Cupcakes with Rum Buttercream

I shared a recipe for eggnog cupcakes a few years ago that has consistently pulled good traffic around the holidays. And it’s always been a bit of a sore spot for me because while I appreciate the visitors, I feel like the recipe and photo are underwhelming. I decided that both needed an upgrade. I’ve been loving the recipes in ‘CakeLove’ by Warren Brown, so I modified his delicious recipe for yellow butter cake. The rum buttercream recipe is courtesy of me.

Nov 22

62 Comments

Flavored Marshmallows

I think of these as seasonal marshmallows but I’m pretty sure they’ll be wonderful any time of year. But really, what’s better in the cold winter months than hot chocolate with marshmallows? I decided to make three separate flavors to give away in goody bags at Thanksgiving this year. I made pumpkin spiced marshmallows, cardamom marshmallows and cinnamon marshmallows. This recipe is incredibly flexible and you can use just about any spice or extract you want. How about peppermint or nutmeg marshmallows? Have fun with it!

You’ll need a stand mixer and a candy thermometer. A pizza cutter is useful for cutting even marshmallows but you can use a regular knife. I’ve used gelatin sheets but you can easily substitute them with powdered gelatin.

Nov 18

70 Comments

Homemade Coconut Milk

Things have been a bit quiet here at Savory Simple. It’s because I’m currently doing a 7 day detox from Baltimore Health Coach! No sugar, dairy, gluten, caffeine, soy, corn, or processed foods for one week. The first few days were rough, but now I’m feeling great! It’s amazing how much the foods we consume effect our bodies. I’m waking up without coffee and my night time sugar cravings are gone. I feel clear-headed and energized. I think I may do this once per month since I work with sugar and gluten so often.

As you can imagine, it’s been difficult to cook and bake for the blog this week. Next time I detox I really need to bank some entries in advance. However, I’ve been wanting to make coconut milk ever since I made raw almond milk. This was the perfect week to try. And it was so easy and delicious. It has a consistency similar to regular milk, but tastes like the canned variety. Canned coconut milk is much thicker and I tend to use it in curries and ice cream. I’d recommend this version for cereal and smoothies, or wherever you might use regular milk. You can store it in the refrigerator for a few days but I wouldn’t let it sit too long. Natural separation will occur, so shake it before using. I store my milk in a mason jar for easy shaking.

Nov 10

220 Comments

Williams-Sonoma Holiday Giveaway

The contest has ended. Thanks to everyone who entered! Keep an eye out in the next few weeks for another fun giveaway!

Lavender Shortbread Cookies