The Ardent Epicure

Whats for dessert? Chocolate Truffle and Beet Mousse Candy Cups

2012-02-23T13:14:00.002-08:00

Chocolate Truffle and Beet Mousse Candy Cups

with Red Wine and Beet Juice Reduction

It is time once again for our 5 Star Makeover Groups challenge. And this months
ingredient challenge were beets, as you may have guessed. The challenge
as is every month, is to take a common ingredient or dish, and produce a
5 Star Gourmet dish. And as I just adore beets in just about any form
imaginable, this veggie head was game :)

Then of course comes thoughts of all the glorious ways these organic lovelies
can be dished up. So my thoughts turned to dessert, something I have
never personally tried before. And I mean, never tried before,
as a dish prepared by anyone.

My thoughts quickly steered towards truffles, and the thought of combining
chocolate and beets was an acceptable idea to me. But then, how can I make
that a creative venture I asked myself? Well then I quickly became a bit lost.

I was however determined to keep my original truffle theme, with all
of the stubborn grit I could muster. So my truffles morphed into
this dessert you see before you :)

And as a side note, the Red Wine and Beet Juice Reduction, may
just be one of the best things I have ever created in a kitchen. I mean
I may be slathering this stuff on my morning toast...it's that good!
In fact this entire little candy/dessert is now at the top of
my favorite desserts of all time!

What you will need:

For the chocolate truffle cups
8 ounces of 85% cocoa dark chocolate
1 cup of organic heavy cream
2 tablespoons butter, unsalted
2 1/2 tablespoons red wine

For the beet mousse
3 medium size red beets
Juice of 1/2 lemon
2-3 tablespoons reserved beet juice
1 pint heavy cream
2 tablespoons agave, halved

For the red wine/beet juice reduction
1 1/2 cups red wine
1/2 cup reserved beet juice
2 tablespoons agave, or fine grain raw sugar

For garnish
A few tablespoons Aztec cocoa powder,
or semi sweetened coca powder

*You will also need small silicone cups, blender or small
food processor, large mixing bowl and hand mixer.

Lets get cooking:

For the chocolate truffle cups
Chop your chocolate, and place it in a mixing bowl. Heat your cream over
medium-low heat in a pot, add the butter, and heat until boiling. Once the cream
begins to boil, remove immediately from the heat, and put the mixture into the
chocolate. Let the mixture sit for a few minutes, then stir until fully incorporated.
Now add the wine, stir the chocolate mixture until it is smooth.

Place your mixture in the refrigerator about 30 minutes or so to firm up a bit.
Now take a few spoonfuls of the mixture and press into the silicone cups
like you would a pie crust. Making sure to have an even coating, place
back in the refrigerator for a few hours to overnight, or until set and
the silicone cup can be easily removed and you are
ready to add your mousse.

For the beet mousse
Gently clean beets with a vegetable brush and trim off leaves and top
stem to about 1/2 inch, then trim off root end to just expose a bit of the
beet bottom. *Note: typically when boiling beets you do not want to
expose any of the inner portion of the beet. However since we will
be utilizing our liquid, as beet juice, we will be here.

Place beets in a medium to large pot with a lid. Add enough water
to cover beets about 1/3rd of the way up. Place on a medium/high
heat and bring to a boil. Once you reach a boiling point place a tight fitting lid
on pot, reduce heat a bit to prevent the pot from boiling over. Continue to
boil beets until completely tender, any were from 30 minutes or more
depending on the size of your beets and pan.

Once beets are tender, remove from heat (reserve beet juice) and
place beets under cold running water until cool to the touch. Peel beets and
roughly chop. Place cooled beets into the food processor or blender,
add 1/2 of the agave, lemon and beet juices. Purée until completely
smooth, adding more beet juice if necessary. Place beet purée in
refrigerator until completely chilled.

Now prepare your whipped cream. Place heavy cream in a large chilled
mixing bowl. Beat with a hand mixer or whisk that has been chilled. Continue
to beat cream until just softly peaked. Add agave or sugar at this point and
continue to beat until you have just achieved a slightly firm peak.

Once whipped is ready, gently fold in the chilled beet purée,
until smooth. Chill for about 30 minutes or so until you have
the desired creamy mousse like texture.

Assemble by placing generous amounts of mousse into chilled truffle
candy cups. Then sprinkle on a bit of Aztec cocoa powder.
Allow cups to rest for just a minute or so then serve.

Makes approximately 10 candy cups.

hosted by 5 Star Foodie & Lazaro Cooks!

I would also like to announce the winner of out Pretty Paris

Vintage Flatware Giveaway!

Congratulations to Malou!

For more Beet inspiration, check out what the other members
of the 5 Star Foodie Group created!

Enjoy~

Alisha~Magic of Spice

What's For Dinner - A Variation on Classic Beef Stew

2012-02-19T22:26:00.001-08:00

A Variation on Classic Beef Stew

I recently realized that, though I love beef stew, I had never actually made the dish before. So I set out to make a classic beef stew, with a couple of personalized twists. This recipe came out great. It was super flavorful, and the meat was literally falling apart to the touch! Delicious for a cold, rainy evening meal.

Ingredients
3 cups of beef broth or stock
2 large carrots
1 parsnip
3 stalks of celery
2 pounds of beef (top round or another large, inexpensive cut)
3 bay leaves
3 cloves of garlic, minced
1 medium white onion
5 smaller or 4 medium red potatoes (another kind will do just as well)
1/2 cup of flour (plus extra in case)
1/2 cup of red wine (any type)
A few sprigs of rosemary, thyme and flat-leaf parsley
Seasoned salt and freshly-ground pepper to taste

Directions
Chop your vegetables into nice size chunks. If you like smaller pieces in your stew, you can cut to fit your desired size, but I used large pieces in mine. Just make sure they aren't too large to be bite-sized! Don't be afraid to cut the onion into larger pieces as well, as it will end up entirely soft and translucent after the cooking process.

Set a pot or stock pot to medium-high heat, and place your beef in it. Brown each size until you achieve a nice caramel color. Burnt ends won't hurt at all, so don't be too worried about overcooking. However, the goal here is not to cook the meat through, but just to brown the outside.
Take the meat out and cut it into large chunks, about an inch and a half or so. If you like smaller-sized pieces, feel free to cut them however you like.

Pour the flour into the pot, and deglaze with the red wine. Make sure to scrape up any of the delicious meaty goodness that may have stuck to the bottom of the pot. Stir the mixture, making sure the flour dissolves completely.

Place your meat and vegetables, along with the bay leaves and other herbs, into a large pot or slow cooker. I used a slow cooker for my stew.
Pour in about two cups of the broth, and set the rest aside to add if needed. Add the wine deglaze mixture.

Cover and cook on low for about nine hours, or until the stew has thickened nicely and the meat is falling apart.
Check the stew for consistency every hour or two. During the latter half of the cooking process, you may add broth as needed if there is not enough liquid to cook the vegetables. On the other hand, if the stew has not thickened to your liking by the last hour or so of the cooking process, add some extra flour to help the thickening process.
When the stew resembles a proper stew, you may add some salt and pepper to taste. I used seasoned salt. Don't add salt too early, as cooking over time can bring out the salty flavor in the stew, and it's easy to add too much. Remember, you can always finish with salt after, but you can't take it out!

Note: if you don't care for parsnip, you can use two or three more carrots in place of the parsnip.

Remember to fish out the bay leaves, and serve with warm bread. Enjoy!

Also, if you haven't already, don't forget to enter our current giveaway! Click HERE for more information.

Posted by Truffle Shuffle
Photo credits: Magic of Spice

A Chat with Pretty Paris and a Custom Vintage Flatware Giveaway

2012-02-15T19:18:00.001-08:00

A Chat with Pretty Paris and a

Custom Vintage Flatware Giveaway

Some things are just beautiful aren't they...I mean the types of things
that make us feel warm and cozy, and maybe just a tad more special.

Things like warn old sweaters and boyfriend jeans, or maybe an old
book that you read over and over, but still can't put down.

Today we have a special honor of chatting with Heather Tarp of Pretty Paris.
She is going to tell us a little bit of what is behind these beauties.

Pretty Paris Logo

TAE•Can you tell us a bit about the inspiration behind Pretty Paris?

Heather*I just love anything old, worn, chippy, or shabby! I can look at a box of
beautiful vintage flatware and see the beauty in it like most people would look at a
box of jewels. They are gorgeous to me…the patterns, flowers, and scrolls are so
unique. I never thought I could fall in love with vintage flatware
…but I have!

Most importantly I am a mom to twins and I wanted to stay home with them
while still fulfilling the creative side of me. The part of me that is not just "mom"
....but the part that is still "me". Pretty Paris was created from a love of many
different things...but mostly from the love of my family.

TAE•I noticed that “vintage” is a key word on your page.
Tell us a bit about the materials you use and why?

Heather*I use vintage ( 1910's to 1950's) silver plated flatware. There is such beauty
in the patterns from that time frame. Plus the silver plate gets such a nice patina to it
...especially when it is left outdoors. I think it is just lovely!

TAE•You mention recycling efforts as well. Can you explain a bit
about your efforts in this area?

Heather*I was once told there is over 4 billion pieces of vintage flatware in circulation.
Not sure how accurate that number is but I am sure it has to be close. Vintage
flatware has a huge market and can be quite valuable...but like anything else
...condition plays a huge roll in this. Plate loss, scratches, and dings can drive the
price down and unwanted pieces can end up in our landfills. I try to find a use for
the vintage flatware I purchase no matter what condition it is in. I love to use the
especially worn pieces for my garden markers. I think it gives the pieces such
a unique character and makes each piece a one-of-a-kind.

I also use shipping envelopes that are 95% recycled content. I use recycled tissue
paper when needed. I also try and re-use as much shipping materials
from the shipment I receive.

TAE•I recently featured a few spoons that I had ordered here on TAE, can you
tell us a bit more about what is available in your line?

Heather* I have lots available to choose from. I mainly stamp spoons, forks, serving
pieces, cake servers, pie servers, and spreading knives. I feature wedding fork sets
and servers for the couple's first bite of cake. Spoon garden markers for the garden.
Custom pieces for home decor, housewarming gifts, wedding gifts, and much more!

TAE•Your flatware is individually stamped and chosen at the time of the order.
This of course makes them highly personalized, but is there a maximum count
on letters/words or is it based on the individual piece?

Heather*Yes, there is only so much I can fit on each piece. The forks are the trickiest
and really look best with 8 characters or less. Spoons have much more room and I
can get quite a few words on those. I can also use different sized spoons to
accommodate more words. Plus, there is always the option of using multiple pieces
if the phrase is particularly long. I have not had to turn anyone down yet because of
length of wording. I always figure out a way to make it work out!

TAE•For our readers outside the US, is shipping available worldwide?

Heather*Yes, I am happy to ship worldwide.

You can find Pretty Paris on Etsy here.
Facebook here and Twitter @prettyparis

Screen shot on Pretty Paris Etsy Store

Giveaway
Heather has graciously offered a set of 2 vintage spoons just like
the ones you see here in my photos...with your personalized engraving.
To enter please leave a comment below and the winner will be
chosen at random. *The giveaway is open worldwide :)
The giveaway will be open until Wednesday 2-22 at midnight PST
and the winner will be announced her on TAE Thursday 2-23.
*This giveaway is now closed.

Please join me in thanking Heather for taking the time to help us
get to know both she as well as Pretty Paris a bit better. And
for her generous giveaway offer!

Enjoy~
Alisha~Magic of Spice

What's for snack time? The Organic 9 Veggie Juice

2012-02-11T16:58:00.000-08:00

The Organic 9 Veggie Juice

Juicing is a fun and healthy way to eat your veggies...and a great way to
use up some produce hanging around in your fridge.

There is an endless variety of fresh vegetables that can be substituted here.
Use your favorites that are available in your local markets.

For some flavor alterations you can try spicing it up a bit by adding a
bit of fresh chili peppers or some horseradish perhaps.

What you will need:
2 pounds heirloom tomatoes
5-6 medium carrots
6 stalks celery, include leaves
4 medium parsley root
1-2 ounces parsley root greens
(or parsley)
4-5 large radish
4 small cucumber
4 ounces spinach
4 ounces upland cress
1-2 tablespoons lemon juice, optional

Let's get juicing:
Scrub all root vegetables and radishes with a vegetable brush and trim off a small
amount at the base of each. Cut root vegetables and radishes in half, or smaller
pieces if your juicer requires.

Wash all leafy greens including parsley root greens, and pat dry. Remove
stems from tomatoes and cut in half or quarter depending on the size
of mouth opening on your juicer. Cut cucumbers in half.

Juice vegetables in sections according to type. Once all vegetables have been juiced,
stir with a wooden spoon and place into a pitcher. Note: you can run juice
through a mesh strainer to remove foam top, but typically if you stir again
once you have poured your juice into individual glasses it will disparate.

Serve chilled or slightly room temperature immediately.
Serve individual glasses with salt and pepper if desired.
Makes approximately 1 Liter.

All this good veggie pulp can be to to other uses so don't discard...
Try adding some of your other vegetable and fruit odds and ends and
prepare a wonderful base for stock. Note: If your radish greens are
young and tender they can be used as well :)

Check out these other recent juice recipes:
green lemonade | juicing for health ~Gourmande in the Kitchen
Mean Green Juice Recipe~Ana Helena Campbell
Home-made juices~The Telegraph
Pineapple Ginger Mint Juice~ComoWater

And if you have not signed up yet, don't forget to enter our giveaway here
for a 20% Discount t sneakpeeq boutiques and your chance to win a gift card!

Enjoy~
Alisha ~ Magic of Spice

Sneakpeeq a New Way to Shop ~ and a Giveaway

2012-02-07T15:07:00.000-08:00

Sneakpeeq a New Way to Shop~

and a Giveaway

Have you heard? There is a new and interactive way to shop...how cool is this :)
Sneakpeek is a Facebook App that allows you to shop for unique and favored items
while sharing your finds...yes there is an App for that! If you are not a social
butterfly and are not signed up for Facebook, do not fret, all you need is an
email address, a desire for unique finds and a 20% discount can't hurt!

This giveaway is being sponsored by our friends at Sneakpeeq.

When it comes to The Ardent Epicure/sneakpeeq giveaway, everybody wins! sneakpeeq is giving away 20% off your next purchase just for entering, plus a chance at the Grand Prize: one winner will receive a $25 gift card to use on your favorite food, style and home products—that goes a long way in sneakpeeq’s amazingly low-priced boutiques!

Come see all the things you love but haven’t discovered. sneakpeeq only has

New Products that you have never seen before!

*Enter the giveaway and to qualify for the 20% Discount
by clicking on the image below:

The giveaway is open to US residents only and will close
Monday at Midnight PST 02/13/2012

Winners will be chosen by random by TAE and announced on TAE
Wedensday 02/15/2012!

*Note: You must be a new member of Sneakpeeq to qualify

for the discount and gift card.

(comments have been temporarily disabled-please click photo above to enter)
*Update:The giveaway is now closed

Happy Shopping~

Magic of Spice

Picture-Perfect Meals: Little Book of Appetizers

2012-02-03T09:50:00.000-08:00

Picture-Perfect Meals: Little Book of Appetizers

Citrus Marinated Olives and
Puff Pastry Cheese Straws

Over the holidays I received a copy of this cookbook...talk about timing!
The book is created by Cheryl Beverage Barnes and photographed by her
husband Adam Barnes, both of the wonderful site Picture Perfect Meals
whose subtitle is "Changing the way you look at food".

picture-perfect meals: Little Book of Appetizers

The opening statement on the first page reads "Your go-to collection of
irresistible bites and welcoming nibbles featuring both classic and contemporary
favorites that are not only easy to prepare, but are made with ingredients free of
high fructose corn syrup, artificial sweeteners, added MSG and hydrogenated oils."

The book is filled with an assortment of delightful recipes and stunning photographs,
that will instantly create a desire within you to fill your home with guests and the
warming aromas of such appetizers as "Crab Cake Bites with Spicy Rémoulade"
featured on their site here.

I chose two appetizers based on what I had on hand at the time. I did have to
make just a couple of adjustments as I had meyer lemons and clementines,
and my puff pastry was whole wheat. I also had a few snips of garden herbs
that I wanted to use up, so added them to the cheese straws.

One of my favorite things about the book, aside from it's easy to follow
instructions, is that at the end of each recipe we are offered a set of
tips that the author provides. The tips come in three categories to
assist your entertaining experience a bit further. The categories are
Planning, Product Purity and Presentation.

Recipe from picture-perfect meals: Little Book of Appetizers
What you will need:
For the Citrus Marinated Olives
12 ounces mixed gourmet olives
3 tablespoons extra virgin olive oil
2 teaspoons garlic, minced
1 1/2 teaspoons red pepper flakes, crushed
2 sprigs fresh rosemary
(I added some sage and thyme)
2 bay leaves
Zest of 1 orange
(I used 2 clementines)
Zest of 1 lemon
(I used 1 meyer lemon)
Salt and fresh ground pepper

Let's get cooking:
For the Citrus Marinated Olives
Put olives and other ingredients into a mixing bowl, toss to
thoroughly coat. Then place olive mixture onto a large sheet of foil.
Folding the edges over one another to create a pouch.

Bake at 350 degrees in a pre-heated oven for about 15 minutes
or until heated through.
Serve warm or at room temperature
along with some orange and lemon slices.
Serves 8-10 as an appetizer

Now onto these delicately flaky cheese straws that I served with
a bit of pesto that I also received during the holidays. The dipping
sauce is just a small amount of prepared basil pesto with some
extra virgin olive oil added to thin it a bit.

You can serve these with a dipping sauce or oil, but they are
perfectly wonderful on their own :)

As I noted above I did make a couple of adjustments here as
well. First I again added some fresh chopped herbs of
sage and thyme. Another adjustment was that my puff pastry
was whole wheat and a different brand, so my sheets were
not the same size or shape. You can adjust this recipe
easily if needed to fit your pastry sheets.

Recipe from picture-perfect meals: Little Book of Appetizers
What you will need:
For the Puff Pastry Cheese Straws
2 sheets frozen all butter puff pastry, thawed
(I used wheat all butter puff pastry)
1 1/2 cups cheddar cheese, shredded
(I used Aged English Coastal Cheddar)
1 cup Parmesan, grated and divided
(I used Parmigiano Reggiano)
1/2 teaspoon smoked paprika, divided
1/2 teaspoon cayenne pepper, divided
(I added fresh sage and thyme, finely chopped)
1 large egg, beaten with 1 tablespoon water

Let's get cooking:
For the Puff Pastry Cheese Straws
Line your work surface with parchment paper, lightly floured.
Roll out puff pastry sheet to 1/16th inch thickness, trim sheet
to about a 16x18 inch rectangle. Transfer the dough along with the
parchment paper to a baking sheet.

Now spread all of the cheddar and 1/2 of the Parmesan onto the
puff pastry sheet. Sprinkle 1/2 smoked paprika and 1/2 cayenne over
the cheese mixture. Note: if adding herbs, use all of the herbs here in
the same manner of the spices.

Roll out a second sheet of pastry into the same dimensions as the
first. Place the second sheet evenly on top of the first sheet,
pressing lightly to seal.

Lightly brush the top pastry sheet with the egg was, then add
remaining Parmesan, smoked paprika and cayenne.
refrigerate for 30 minutes.

Using a sharp knife cut the dough into 24 8 inch strips.
Remove the dough from the baking sheet and replace the
parchment paper with a clean sheet. Twist each strip into
a spiral shape like in the photo below, and transfer to a
prepared baking sheet. Press each spiral down at the tips.

Bake in two batches in a pre-heated oven at 400 degrees F,
for 20-25 minutes or until puffed and golden.

Makes 24 appetizers
(Note: if using different size sheets as I did, adjust to the
number of puff pastry straws that you will yield from 2 sheets.)

Both of these appetizers were a delight, and will be made again I assure :)
The book makes a wonderful kitchen companion and would make an equally
wonderful gift for any one at any level of cooking skill.

picture-perfect meals: Little Book of Appetizers can be purchased and
previewed here on
Picture Perfect Meals .

Enjoy~
Alisha ~ Magic of Spice

What's on the side? Vegetarian "Meatballs" with 5 Star Flair

2012-01-26T23:21:00.000-08:00

Vegetarian "Meatballs" with 5 Star Flair

It's time for the January 5 Star Foodies group event once more.

This month our theme is..."Meatballs", mine of course contain no "Meat".
But they are packed with flavorful goodness, I promise!

The veggie-balls have a few ingredients that I enjoy together in my veggie-burgers.
For the burgers I generally add a few more items of whatever fresh produce I
have on hand, then spice them up a bit. Today however we have plenty
of flavor going on with our addition of sauces and the grilled endive.

These vegetarian balls have a list of ingredients that reads off like a "some of my
favorite things" list. To start with I had leftover lentils that I wanted to use up,
and some azuki beans hanging out in my pantry just waiting for some love.
Then I decided to add some rice, and although I do not have a minimal
collection of rices, the forbidden popped out and said "pick me!",
and so I did. Then I decided to use up these crimini mushrooms as
they impart a wonderful texture when processed along with
our rice and legumes.

And since we don't want them to be lonely we have them happily
sitting in boats of Roasted endive.

Then we needed a few extras to set it off a bit, and you may remember
my last post where I promised a few recipes for our parsley root...
Well how about a creamy parsley root purée for our veggie balls
to nestle in...we do want them to be cozy :)

But why stop at cozy, when they can be warm and cozy with
a colorful drizzle of annatto oil, garlic and capers...

Our herb and spice collection is a bit fun as well. To start with our basil, you may
have noted the smaller leaves. This lovely is a perennial basil that grows in an
upright column pattern. These paler green and tender leaves pack a
whole lot of basil punch.

The spices here are no slouches either, one being the Tellicherry pepper corns.
That I have posted about before, and are a personal favorite of mine.

Next the coriander seeds with their fresh and upbeat "makes me smile aroma".
Coriander are the seeds from the cilantro plant and have a warmly sweet
aroma with a hint of lemon bite to them.

Then we have the Bamboo Jade sea salt, containing organic bamboo leaf
extract. Aside from it's ability to up our dishes a notch as a finishing salt,
this salt boasts and impressive statistic of having 84% sodium chloride
versus 99% of commercial table salt. So in essence we get a bit more
flavor and use out of our daily allotted salt intake.

Now if you noted the coloring in our olive oil drizzle...ah yes, the next
on our list - the Annatto seed. They look like little deep red terra cotta
stones. The seeds are coated with a thin pigment that is used as a dye
within the culinary world. They can be ground or used whole for
the dye itself, as we will be doing today.

Substitutions: For the salt and pepper you can substitute with
your favorites. The coriander can be subbed with cumin or caraway.
And the annatto seeds with a pinch of paprika or a few strands of saffron.

What you will need:
For the veggie-balls
4 ounces lentils, prepared
4 ounces forbidden rice, prepared
4 ounces azuki beans, prepared
5 ounces crimini mushrooms
12-15 small columnar basil leaves
1/4th cup breadcrumbs
1 egg
1/2 teaspoon coriander seeds, bruised
1/2 teaspoon tellichery peppercorns, crushed
1/2 teaspoon bamboo jade salt, ground

For the roasted endive
4 endive, halved
olive oil for basting
salt and pepper to taste

For the annatto drizzle
1/2 cup extra virgin olive oil
1 1/2 tablespoons annatto seeds, whole
2-3 cloves garlic, minced
2 pearl onions, minced
2 tablespoons capers, whole

For the creamy parsley root purée
6 small parsley roots, trimmed and peeled
1/2 lemon, juiced
1 tablespoon raw agave, or honey
4 tablespoons half and half
2-3 tablespoons olive oil
1/4 teaspoon allspice
Pinch of salt and ground black pepper

Let's get cooking:
For the veggie-balls
Prepare rice and legumes per package instructions. Cool these to the touch (Note:
if prepared ahead of time warm them up a bit). Place into a large mixing bowl
and add breadcrumbs, spices and egg. Mix together thoroughly then place
in a large food processor, adding basil and mushrooms. Pulse several
times until fine but not mushy.

Using a tablespoon measure out mixture, then roll with the palms of
your hands into evenly shaped spheres. Place uncrowded onto
a lined baking sheet. And bake at 350 degrees in a pre-heated oven
15-20 minutes or until slightly firm to the touch.

For the roasted endive
Place sliced endive halves onto a prepared baking sheet and brush
with a bit of olive oil. Salt and pepper if desired. Roast at 400 degrees
about 20 minutes or until just tender. Allow to cool a bit, then remove
the very top section leaves to create a boat (these top leaves can be served
at the same time or reserved for another use).

For the annatto drizzle
Place oil into a small sauté pan and add whole annatto seeds. Cook
on medium heat until oil has attained a rich golden orange hue and
outer coating has been removed leaving small black seeds. Cool
the strain of seeds. Return to heat adding onion and garlic
until fragrant. Turn off heat and add capers, tossing a bit to coat.

For the creamy parsley root purée
Cut parsley root into 1/4 in pieces and place
in a steamer once water has begun to boil. Continue
to steam until very tender 15 minutes or so. Once tender,
rinse under tepid running water until cooled to the touch.
Place in small food processor and pulse several times until creamy.
Add lemon juice, allspice, salt, pepper and agave continuing to pulse until
incorporated. Now add half and half, again blending. Slowly
drizzle in oil while the processor is running, adding more if needed
until you achieve a creamy texture.

Arrange by placing a tablespoon or so of the creamy parsley root
into the endive boats. Place desired number of veggie-ball on
top, place on individual plates or serving plate, then
drizzle with annatto oil mixture.
Serves 4

Enjoy~
Alisha ~ Magic of Spice

hosted by 5 Star Foodie & Lazaro Cooks!

Food of the week - Parsley Root

2012-01-22T11:50:00.000-08:00

Parsley Root

As with most root vegetables, we have to look beyond their outer
image, to see their true beauty.

Parsley root is another winter root vegetable that very much resembles
the parsnip, only smaller and paler. They however, are not the same.
A popular root vegetable in Central Europe that is rare in the States.
However cultivation of these root vegetable are found in a few states
here, including California.

Like it's leafy green counterpart, parsley (grown for its leaves),
parsley root has a long history in medicinal/herbal medicines.
The roots are also very popular in Mediterranean Cuisine,
and grown for the edible root. Of the species Petroselinum
crispum tuberosum and commonly referred to as
Hamburg Parsley, they are said to be one of the most
nutritious root vegetables, generally having higher
concentrations of vitamins and minerals, than
either the leaves or seeds.

Parsley, the herb is something I am sure you are all familiar with. You can
see that the parsley root greens resemble parsley, but at the same
time are unique, with a elongated and more defined leaf structure.

There are two types of parsley grown for their leaves as an herb. One
being Flat Leaf or Italian Parsley, the other Curly Leaf Parsley.
The flat leaf is most commonly used in recipes, as it has a more intense
flavor than the curly leaf. Leaving the latter more commonly used
as a garnish or for decorative purposes.

Parsley root however is grown for the root rather than the leaves or
the seeds. Still if you purchase the roots with the greens attached,
they are indeed edible and can be used in the same way as
parley herbs. Make sure that they are as fresh as possible,
and the younger the better. The flavor is far milder than
that of the flat leaf parsley, and slightly bitter when raw.

These roots have a unique taste that is a cross somewhere between
celery, carrot and parsley. When eaten raw the flavor is both mild,
yet intense. There is a strong after note especially when unpeeled.
Similar to that of more mature unpeeled carrot.

Culinary uses are much the same as any other root vegetable, and
most similar to that of a carrot or parsnip. This firm, dense root
can brighten up soups, stews and even hold their own roasted.
Or perhaps shaved raw added to a lovely winter salad.

In the coming weeks I will be featuring a few recipes
using these wonderful root vegetables :)

Enjoy~
Alisha ~ Magic of Spice

What's on the side? Roasted Root Vegetables with Red Current and Herb Dip

2012-01-17T12:59:00.000-08:00

Roasted Root Vegetables with
Red Current and Herb Dip

Roasted root vegetables are a winter delight...well if you ask me anyway :)
Their natural sweetness just sings when roasted...a cold weather treat to
warm us up during these chillier days. And with our markets and gardens
bursting with a vast variety of organic goodies to choose from, the
options are boundless!

We have a couple of non-root veggies here as well, namely shallots and fennel.
I couldn't resist the addition of these two lovelies. When roasted they has a
sweet mild taste and a wonderful soft silky texture, giving us a hint more
variety in our dish and a bit of a textural playground.

Our "sweet and savory" are accomplished by using some aromatic salt and
pepper varieties bringing us a large impact with just a few grinds. And
just to give a little zip to our dish we are making a tart and slightly
sweetened dip. Why should only some of our taste buds have fun :)

Then we have our fresh from the garden herb selection that were quite
happy to join in on the festivities. I chose two of my favorites mint
and sage, but most any fresh herb you favor would work well.

And of course we need some garlic...OK, lots of garlic. I chose to mince the garlic
and brush it along with the oil directly on the vegetables before roasting.
But you could also roast the garlic whole along with the vegetables if desired.

When prepping your veggies there are a few things to keep in mind.
I like to have different shapes and textures working, but in order to roast a variety of
vegetables we will need to consider the density of the varieties we are working with.
With the vegetables here today we are working with both high and medium density
vegetables. The shallots and fennel are both medium density, so we will be
leaving these in larger pieces to accommodate their faster cooking time.

Another thing to consider is the temperature we will want to be working with.
Slow roasting at 300-325 F will produce a sweet and very tender vegetable.
For a medium roast we would choose temperatures ranging from 350-425 F,
and produce an even roast with a bit of caramelization where our
sugar molecules just begin to bond to our protein molecules. And then
there is a high heat roast at temperatures of 450-500 that will produce
a quick roast with a caramelized and slightly crunchy vegetable.

The oil used should also be considered and based against the heat
method we choose. Refined oils typically have higher smoking points,
with avocado oil being the highest at 520 F and unrefined at about
490 F. Making this an excellent choice for roasting. Typically
unrefined oils smoking points are 320 F or lower. While some
nut oils like refined almond have a high smoking point, the higher
heats can destroy their nutty flavors, so mixing them with
another oil is a good idea.

What you will need:
For the roasted vegetables
1/2 pound baby potatoes
1/2 pound young carrots
1/2 pound parsnips
1 large rutabaga or turnip
2-3 large shallots
1 large fennel bulb
1/4 cup avocado oil, unrefined
1 garlic bulb, minced
1 teaspoon herb salt, ground
2 teaspoons flower pepper, ground

For the red currant dip
2 1/2 ounces fresh red currants
1-2 teaspoons raw sugar
1/2 lemon juiced
2 tablespoons olive oil

Let's get roasting:
For the roasted vegetables
I chose the medium heat method that I discussed above but you can
choose another based on your personal preference.

Make sure that your vegetable are patted dry after washing
as moisture will cause a steaming effect we do not want here.
To get an heaven cooking pace cut the vegetables as so.
Carrots; slice in half vertically. Parsnips; quarter slice vertically and
remove the woody like center portion as it will not soften.
Potatoes; slice in half vertically. Shallots; slice in half vertically.
Fennel; quarter slice vertically. Rutabaga; coin slice diagonally
into 1/2 inch slices.

Mince garlic and place in a small bowl along with oil. Place
prepared vegetables onto a parchment covered baking sheet
in a single layer (not you may need 2 baking sheets). Brush
vegetables evenly with oil and garlic mixture. Then sprinkle
with salt and pepper.

Bake in a re-heated oven at 400 degrees F checking after
about 25 minutes, add more oil if necessary and continue to bake
for approximately 10 to 15 more minutes or until just about
5 minutes before they are done.

Remove baking sheet from oven and lightly brush with your
red currant dip. Continue to roast an additional 5 minutes or so.
Serve hot or at room temperature along with dip.

For the dip
Place red currants in a small food processor or blender, add
lemon juice and pulse a few times. Add sugar and slowly
add oil while processor is running. Note: the dip
will be thick, so add a small amount of water to
dilute if desired.
Serves 4

Update: For the engraved spoons please visit Pretty Paris on Etsy.
You can choose any personal engraving and the type of dinnerware you like :)

Enjoy~
Alisha ~ Magic of Spice

This is going over to The Super Bowl Dipstock

What's for dinner? Truffled Mac n Cheese with Shitaki Shrooms and Spelt Noodles

2012-01-09T19:42:00.000-08:00

Truffled Mac n Cheese with Shitaki

Shrooms and Spelt Egg Noodles

I know, I know...It's barely past the holidays and I am offering up a foodies
drug of choice. No not the Shrooms silly, they are not those kind...
Mac n Cheese. Known to many as the ultimate comfort food, and I
even upped it a bit by truffleizing it.. OK, so that's not a word,
yet, but it may be soon :)

These lovely organic Shitaki mushrooms were a new find for me. Not the type
nor the organic part, but these babies were huge! I mean huge, they had an
approximate circumference that one would expect to see with a portabella.
I tried to find a more common size just to pair it against, but the smallest
I could find at the market was the one in the foreground of the
photo, and that one was a bit large as well. I mean just look at it,
sitting there just waiting to attack that truffle cheese.
Which is nearly a pound itself, see what I mean?

And for our pasta I chose organic spelt egg noodles. Spelt is an ancient
wheat that has a light reddish brown color. This particular spelt pasta is
made from the whole grain and is said to be high in protein as well
as a good source of both iron and fiber. This pasta also has
a soft texture and mild flavor compared against other whole
grain pastas. And added together with the unique color, makes
this a rather fun choice for our mac n Cheese.

What you will need:

For the mushrooms
8 ounces Shitaki mushrooms
2 tablespoons truffle oil
2 cloves garlic, minced
1 teaspoon fresh pepper, ground
1/2 teaspoon sea salt, ground

For the mac n' cheese
16 ounces spelt egg noodles
12 ounces truffle cheese, grated and halved
3 tablespoons truffle oil
3 tablespoons butter
1/2 cup half and half
1 teaspoon fresh pepper, cracked
Your sautéed mushrooms
Truffle salt as garnish

Let's get cooking:

For the mushrooms
Start by preparing your mushrooms, cleaned and dried. Then slice
mushrooms into 1/4 inch strips. Place oil into a heated pan and sprinkle
with salt and pepper. Note: the salt will help to sweat the mushrooms to remove
more water. Sauté mushrooms until tender, about 5-8 minutes depending on
pan size. Set aside to be layered into the mac n cheese.

For the mac n' cheese
Prepare pasta as directed, al dente typically about 5 minutes.
Add prepared pasta to a large mixing bowl and add oil, butter, half and half,
and pepper. Mix until well coated. Now layer half of this pasta into a baking dish,
then layer on the 1/2 of the grated cheese. Now add the mushroom sauté, then
more pasta. Now top off with the remaining cheese.

Bale in a pre-heated oven at 350 degrees F for about 30 minutes, or
until cheese has thoroughly melted.
Serves 4-6 as a main dish, 8-10 as a side.

Side Notes: There are a couple of fantastic Foodie things I would
like to point out to you.

The first is a wonderful article with recipes, that if you have
not yet seen, you should. Here as seen on Everyday Health
10 Fall Recipes Inspired by the White House Garden
This is a must read for anyone looking to experience and
support the Earth to Table life.

Next is a fantastic discovery I recently came across... Cook 'n" Scribble,
a fantastic site that offers up a variety of courses on writing for Food Bloggers.
Oh, cool is that! The courses begin with The Hungry I: Food Memoir
from January 11th – February 29th, 2012. You have to check it out if
you are a blogger and/or food writer.

Enjoy~
Alisha ~ Magic of Spice

YBR January 2012

The Best Recipes of 2011 ~ And A Virtual New Years Eve Party

2012-01-02T15:10:00.000-08:00

The Best Recipes of 2011
and Happy 2012!

“A journey of a thousand miles must begin with a single step.”~Lao Tzu~

May all of your steps, no matter how large or small...bring to you all of the magic
this life has to offer. May each day bring enrichment, laughter and peace...
And may your life be filled with the scents, sights, sounds and of course
the tastes of delight!

I have chosen 11 recipes from 2011 here on TAE, that I hope you will enjoy.
They are in no particular order, and some are most viewed while others
are most publicized by others...while some are simply my favorites :)

Crimini Mushroom and Plum Wine Consommé

Roasted Golden Beets with Lemon and Mint Cream Sauce

Fall Spiced Roasted Carrots

Stagnola Blu Stuffed Black Figs

A Brandy Dipped Citrus Salad with Fresh Fennel and Avocado

An Organic Gardener's Salad with a Citrus Dressing

Honey Butter & Champagne Poached Maitake Mushrooms

Cheesy Crostini with Tomato and Sweet Pepper Relish

Glazed King Oyster Mushrooms with Wild Mushroom Marchand de Vin sauce

Pear and Gouda Grilled Cheese with a cherry balsamic glaze

Bhutanese Red Rice and Lentil Pilaf

I am linking this to "A Virtual New Years Eve Party" at Lite Bite.

Enjoy~
Alisha ~ Magic of Spice

What's for Lunch? Winter Citrus Salad with Currants and Goat Cheese

2011-12-26T21:28:00.000-08:00

Winter Citrus Salad with Currants
and Goat Cheese

I hope everyone had an amazing and safe holiday...and are looking forward
to 2012! I am not going to list off my planned resolutions, because quite
frankly, I gave up on those years ago. Me and my best intentions often
part ways rather early in the new year, but I can offer my consistent
staple of fresh and organic goodies that come in the form
of lovely produce.

Since many of us just gorged ourselves with every holiday delight
available, I thought we would go with a fresh, light and easy salad.
But also with a salad that is bursting with color, flavor, and a
collective assortment of shapes and textures.

So lets start with the cheese, a Capricho de Cabra fresh goats milk
cheese. I went with the herbed version where the wheels are rolled
in herbs for a splash of flavor. This cheese is an ultra silky delight
that has a smooth fresh taste that does not compete with the other
flavors here. A must try if you are a fan of goats milk cheeses.

Our fruit selection is certainly worth a mention, and so I shall. Our winter
citrus consists of ruby red grapefruit and tangerines. We also have
the always favored red pear, then to really punch it up a bit, we have
added these gorgeous rubies in the form of red currants.

Joining the fruits are my favorite olives, the Lucques and the avocado, the
later being a fruit as well, but one we tend to view as a vegetable. Then last
but certainly not least, we have the frisée as our greens.

I dressed this beauty with an avocado oil and pineapple emulsion, that
really lifted the spirit of the salad, but use your own favorite dressing
if the ingredients are not available or you just have a favorite you
think will work well here.

What you will need:
For the salad
3 heads of frisée lettuce, about 12 ounces
2 ounces radish sprouts
1 large ruby red grapefruit, sectioned
6 tangerines, sliced in wheels
2 avocados, sliced
2 red pears, julienne sliced
3-4 ounces lucques olives
(or other non salt brine version)
5 ounces red currants
3 ounces fresh goat cheese with herbs
For the emulsion/dressing
For the pineapple emulsion
1/2 cup pineapple juice
2 tablespoons avocado honey
1/2 cup avocado oil
Emulsifying blender, blender or food processor
1 teaspoon freshly ground pepper

Get this look:
For the salad
You will want to begin by laying out you frisée around. the edges of a platter
or serving dish. Place radish sprouts sporadically around the dish or spread
out on the center of the platter. Then prepare your citrus by slicing the tangerines
into wheels, then removing the skin and as much of the white pith as possible.
For the grapefruit I sectioned them, first by peeling the fruit, then dividing into
individual sections then removing the thin skin membrain.

Now prepare the julianne style pear slices by using a julianne slicer or simply
cut into thin long strips. Then place remaining ingredients on top and around
your citrus in any order you choose.
For the emulsion/dressing
Add pineapple juice to a small bowel or into a blender. Add honey
an mix until incorporated. Now add oil very slowly until fully incorporated.

Serve dressed or with emulsion on the side.
Serves 2 main or 4 as sides

Enjoy~
Alisha ~ Magic of Spice

Happy Holidays from The Ardent Epicure

2011-12-24T14:51:00.000-08:00

Happy Holidays
From Our Home To Yours...

Wishing everyone a safe and delicious Holiday Season!

Enjoy~

The Ardent Epicure

What's for dinner? Winter Spiced Glazed Salmon

2011-12-18T13:42:00.000-08:00

Winter Spiced Glazed Salmon

This is another incredibly quick and simple dish to put together for the Holidays,
or really any meal for that matter. The warming winter flavors work beautifully
against this gorgeous troll-caught Alaskan Coho salmon.

Alaskan Coho salmon is a certified sustainable fish, and the troll-caught have
an even friendlier environmental touch. Troll-caught refers to the fishing method
used when catching wild fish. Trollers are small fishing boats where the fishermen
use the great old fashioned hook and line method. So this Eco-friendly
method insures very low bycatch rates along with the freshest
individually handled fish available.

What you will need:
1 pound fresh Coho salmon
About 20 cloves, whole
Olive oil
1/2 cup brown sugar, packed
1 tablespoon garbanzo bean flour
1/8th teaspoon cinnamon, ground
1/8th teaspoon allspice, ground
1 tablespoon dried cranberries, ground
1/2 teaspoon long pepper, ground
1 tablespoon pineapple juice
1 tablespoon brandy or spiced rum
Note: Glaze amount is based per pound
so adjust as needed

Let's get cooking:
Lay salmon skin side down on a well-oiled baking sheet or on a piece
of heavy duty foil, well-oiled if your baking sheet tends to stick. Pierce
the salmon flesh with the cloves as shown in photo above.

Place ingredients for glaze into a small bowl and mix until incorporated.
Cover salmon with glaze and place in a pre-heated oven at 400 degrees (f).
Bake until internal temperature of the thickest piece reaches 140 degrees, or
about 15 minutes until fish flakes easily. Note: the temperature fish will
continue to cook when removed from the over and should reach 145
degrees prior to serving.

You can leave the cloves in the salmon when serving being careful
to remove before eating, or remove prior to serving.
Serves 4-6

Enjoy~
Alisha ~ Magic of Spice

What's for snack time? Simply Roasted Tomatoes with Bonne Bouche Cheese

2011-12-15T16:45:00.000-08:00

Simply Roasted Tomatoes with Bonne
Bouche Cheese and a Winner

This is the time of year we could all use a little help, most specifically in the
"time saving category". We also need to offer up a few tasty appetizers to our
guests and family while they await the main event. Or perhaps, we need
something to sustain us while we Prepare, Plan and Panic!
OK, maybe the panic part is just me...

There are a few other areas we may need to consider as well.
One, will it look like I spent time and thoughtful consideration with this?
Two, will people be able to use their fingers if I run out of mini utensils?
Three, will this be flavorful enough, yet not overstimulate the palette
and over stuff the tummies? Why yes, yes they can!

Our tomato selection today are the beautifully, and uniquely colored Kumato.
Their color is actually wonderful intermixture of deep green, brown and red.
The Kumato, not to be confused with the Heirloom California Black Velvet,
as they are very similar in color, is a specialty tomato harvested
by select growers.

The tomatoes are grown and harvested in several different countries including
Canada and Mexico. Aside from their intriguing color combination, they are
considerably sweeter than the typical tomato. This is due to a naturally produced
higher rate of fructose. Along with this slightly more intense sweetness, a subtle
but noted tartness is present. The flavor is wonderfully balanced with a juicy
firm flesh making them ideal for roasting, as well as any other preparation.

As for our cheese we have the ultra creamy Bonne Bouche, produced in Vermont
on small family owned farms. The name derives from the French term pronounced
"Bun Boooosh" or "a good mouthful", and this my friends you will want...

A fresh goats milk cheese that is hand ladled with a unique rind that has been
sprinkled with poplar ash before aging. They are aged for about 10 days and
can mature up to 45 days. The rind has a mild sweetness to it, and has a
softer more palatable texture than many similar cheeses. While the body
being incredibly smooth and creamy, with heighten notes of floral,
citrus and just a hint of nuttiness.

What you will need:
8 ripe Kamato
Olive oil for drizzle
1/2 teaspoon freshly ground pepper
4 ounces Bonne Bouche
fleur de sel if desired

Let's get roasting:
Begin by slicing tomatoes into quarter wedges. Place on a baking
sheet and drizzle with olive oil, then freshly ground pepper.

Bake in a pre-heated oven at 400 degrees (f) for 15-20 minutes.
Remove from oven, arrange on a dish or platter, allowing to cool slightly.
Place a slice of cheese on each warm roasted tomato, sprinkle with a bit of
fleur de sel and serve warm.
Serves 8

So now on to our winner :)
Congratulations to Reem, the winner of the

2012 Spicie Foodie Calendar
The calendar is available for sale on Lulu Market Place,
currently at 25% off. This stunning calendar would make a
perfect gift for anyone on your list, including you.

Qualifying comments were selected by random.org

Enjoy~
Alisha ~ Magic of Spice

What's for breakfast? Quince Paste, Pear and Delice Cheese Crostini

2011-12-11T23:52:00.000-08:00

Quince Paste, Pear and Délice
de Bourgogne Crostini

This simple yet elegant morning toast can be enjoyed alone or as
an accompaniment to yogurt with fresh fruit, even your favorite style
of egg. Or perhaps as a starter to warm up a lovely Sunday brunch.
What ever your fancy, these will brighten your morning

Fruit and cheese is a favorite pairing of mine, and a long time classic.
As you may have guessed we are pairing our creamy cheese with
pears today...my personal favorite. These sexy curvy beauties
are exceedingly delicious, most notably when covered in
melting gooey cheese...

The delightful Délice de Bourgogne is a French cow's milk cheese from
the Burgundy region. For these crostini we are using a triple-crème
cheese, but you can use any soft ripened cheese that you prefer.

We are also using quince paste, which is a thick jam made from
the quince fruit. The paste is slightly sweet with hints of tartness
and a floral aroma. You can substitute your favorite jam or
jelly if quince paste is not available to you. I recommend a
cherry or other slightly tart jam if substituting,

What you will need:
1 baguette or flute of bread
Light olive oil for drizzle
Quince paste or jam of choice
1 pear, thinly sliced
Délice de Bourgogne, or
other soft ripened cheese

Let's get toasting:
Begin by thinly slicing bread and drizzle with a bit of olive oil.
Spread quince paste on each slice of bread, then layer with a thin slice
of pear. Top with a slice or dollop of triple-crème and place in
a pre-heated oven at 350 degrees until cheese is melted.

And if you are a US resident don't forger to enter the giveaway for this
stunning 2012 Spice Foodie Calendar. To enter just leave a comment
here on this post. The giveaway is open until midnight Wednesday
December 14th PST. The winner will be announced Thursday December 15th.

Enjoy~
Alisha ~ Magic of Spice

Holiday Giveaway- The 2012 Spicie Foodie Calendar

2011-12-08T09:31:00.000-08:00

Holiday Giveaway-
The 2012 Spicie Foodie Calendar

Image provided by SpicieFoodie.com

My wonderfully talented friend Nancy of Spicie Foodie has this
most beautifully photographed calendar to ring in 2012, Foodie Style.
So in the spirit of the Season, I would like to give one of our amazing
readers this stunning 2012 Calendar.

Due to time sensitivity the giveaway will be open to US residents only.
In order to participate just leave a comment here on or before midnight
Wednesday December 14th. The winner will be chosen by random.org
and announced here on Thursday December 15th.

The perfect gift for any foodie, or anyone with a kitchen for that matter.
And since they do make such a gorgeous gift you can find it
available here on Lulu Marketplace.

Image from calendar

Enjoy~
Alisha ~ Magic of Spice

What's on the side? Cheesy Mixed and Mashed Potatoes and Rutabaga

2011-12-05T21:50:00.000-08:00

Cheesy Mixed and Mashed Potatoes
and Rutabaga,Garlic Drizzle
and Garden Herbs

As many of us are preparing for the holidays, we need a few sides and that is
one place we can safely embellish knowing that a traditional side even with
a new look or feel can be welcomed, and this side will do nicely here. A
slight twist on the classic "mashed potatoes" with an unexpected guest
perhaps, but one that loves to entertain and show off its best.

These cheesy mashed and mixed potatoes are a wonderful addition to any
meal, but have a special place at a holiday table. Infused with garden fresh
herbs and drizzled with a sauté of garlic and oil, these beauties will stand
up and be noticed with the best of them.

The potatoes are Yukon Gold, their yellowish gold flesh hold a secret...and that
secret is that they are one of the few if not the only variety of potato that can
hold its own in a variety of cooking methods. These beauties are a perfect
choice for mashed potatoes, with their buttery flavor. And even better if you
plan to retain the skins as they are thin and as versatile as well as flavorful.

These potatoes are an edible tuber, meaning a root vegetable variety
basically, and contain anthoxanthins giving them their buttery yellow
color and boast a good dose of antioxidant properties lending
them to be healthy alongside their yumminess.

And I cannot speak of or even think of Yukon Golds without thoughts of my
friend Lazaro of Lazaro Cooks. These are among his favorite jewels and has
a plenitude of offerings featuring these lovelies on his site. So stop over and
check them out, along with many other incredible delights to be found.

My first experience with rutabagas was as a child. However not in the manner that
you may initially assume, I did not see one nor did I devour one. No it was in fact a
mythical entity as far as I were concerned. You see, I have been a veggie for many
years including the very young years and my grandmother would always take great
effort to insure that there were an abundance of fresh vegetables for me to enjoy.

As I am sure many, if not all of you are familiar with food evoked memories. This
somewhat gnarly looking root vegetable has a bit of history for me that warms my
heart with all of my senses. You see, as my grandmother would insure my fresh
veggie delights, my uncles dog Snow a Siberian Husky, shared my devotion to
all things vegetable. And so my first memories of the rutabaga are as such...

Snow wanting excitedly to share my raw veggie treats, anxiously awaited the
command. The command? Oh yes the command that he would hold himself
still while the anticipation inside him visibly grew, for these few words would
send him on a journey of long awaited glory.

These words were simply..."Go find the rutabaga!" And he would, he would
search tirelessly under every sofa cushion and every possible secret hiding
place. But he never returned with such a creature, although my faith that
he would produce this mysterious thing never wavered. Yet year after year
the result was the same...he did get his veggie treats at the completion
of every search, but the highly searched for rutabaga never appeared.

So here today I dedicate this recipe to family, those that are here and
those that have moved on, and to Snow...
we finally have our rutabaga! :)

What you will need:
3 pounds Yukon Gold potatoes, peeled and halved
1 rutabaga, peeled and shredded
2 large sprigs thyme, leaves retained
1 large sprig spicy oregano, leaves retained
4-6 large sage leaves
2 sprigs rosemary, leaves retained
4 ounces asiago cheese, finely grated
5-6 tablespoons butter, softened
3/4 cups half and half, warmed
1 1/2 teaspoons white pepper, finely ground
1 head garlic, minced
4 tablespoons olive oil

Pastry bag and star attachment
Cheesecloth and twine for sachet
Fleur De Sel for finish as desired
(or use sea salt or flake salt preferred)
Hand mixer or whisk and potato masher

Let's get cooking:
Begin by peeling your potatoes and halving them, then peel the rutabaga
and shred with a course grater. Prepare 2 separate bouquet garni with
the fresh herbs, placing a larger portion into the one planned for the
potatoes. Place potatoes along with bouquet garni of herbs in a large
pot of water to boil. Do the same in a smaller pot for the rutabaga.
Boiling until tender but still intact, about 20 minutes.

Strain both the potatoes and rutabaga, allowing to cool to touch.
Remove bouquet garni and save for another application (can
be frozen for added flavor in soups, stocks or stews.)

Once cooled a bit, chop or process rutabaga until minced. Then
take potato halves and grate with a course grater. Place both in a large
mixing bowl along with shredded cheese and mash until incorporated
and smoothed a bit.

Place butter in warmed half and half adding pepper and whisk for
a bit. Slowly adding butter mixture to potato mix and blend
with a hand mixer until creamy.

Place mixture into a pastry bag and pipe onto a parchment lined
baking sheet. Each mound should be about 3-4 inches wide.
Note: you can do any size you wish but mind the baking time.

Now we will want to sauté our garlic in the oil, until just fragrant,
30-60 seconds, but do not allow brown. Drizzle garlic oil
over each mashed mound, then bake in a pre-heated oven
at 425 degrees F, or until lightly golden and garlic begins
to char a bit. Sprinkle with Fleur De Sel and serve
Serves 4-6

Enjoy~
Alisha ~ Magic of Spice

What's for lunch? Angel Hair Pasta Salad with Mushroom, Olives and Kumquat

2011-11-28T18:13:00.000-08:00

Chilled Angel Hair Pasta Salad
with Chanterelle Mushrooms,
Lucques Olives, Purple Snow Peas
and Kumquat

This pasta salad is colorful, bright and fresh with a mingling of citrus, floral and
woodsy tones. A refreshing alternative to many of the heaver dishes we
indulge ourselves with during fall and winter Seasons.

With the addition of kumquats we add a bit of sunshine and citrus. Typically
these little guys are enjoyed raw and whole, having a sweet outer peel and
tart flesh, they make great snacks. Here in California our Season spans
October through January and my itchy organic shopping fingers,
just could not resist :)

The Lucques Olives...my personal favorite, have a slightly sweet and nutty flavor.
And hold up impressively well against the citrus and deep floral/woodsy
pallet of our chanterelles.

We have some additional color with these purple snow peas and a toss of edible
flowers to give a bit of sunshine to our "sometimes"chillier days.

The chanterelle mushrooms with their beautiful rich and complex flavors
are a delight to behold. They are prized as a sought after culinary delight
to many with a similar passion of the morel or even the coveted truffle.
Although I am using fresh organic chanterelles here, they are another
variety of mushroom that does well in their dried state.

What you will need:
12 ounces rainbow angel hair pasta
2-4 ounces chanterelle mushrooms, sliced
2-3 cloves garlic, minced
1/2 cup Lucques olives, pitted and sliced
3-4 ounces purple snow peas
6-8 kumquats, sliced
1/4th cup plus 1 tablespoon grapeseed oil
1/8th cup fresh orange or lemon juice
1/8th cup white balsamic vinegar
1 teaspoon orange zest
(or dried orange peel, finely ground)
1/8th teaspoon coriander, finely ground
Freshly ground pepper and salt to taste
Edible Flowers, optional

Let's get cooking:
Prepare pasta as directed and set aside.

Heat 1 tablespoon grapeseed oil in a sauté pan on medium/high heat.
Add sliced mushrooms and allow slightly caramelize 2-3 minutes. Now
add garlic until just fragrant, then add olives, snow peas and kumquats.
Continue to sauté for an additional 2-3 minutes, remove from heat.

Place remaining oil, zest, citrus juice and balsamic into pan. Toss
in pasta until well coated, season as desired. Garnish with
edible flowers as desired.

Chill for 1-2 hours prior to serving or serve hot if desired.
Serves 4

Enjoy~
Alisha ~ Magic of Spice

What's on the side? Roasted Golden Beets with Lemon and Mint Cream

2011-11-21T21:57:00.000-08:00

Roasted Golden Beets with Lemon and
Mint Cream Sauce

This is another quick and easy side that I love the basic simple flavors of. By
simply dressing our roasted beets with a drizzle of hazelnut oil then a sprinkling
of coarsely ground salt and pepper we let the natural flavors shine.

The lemon and mint yogurt sauce makes a lovely accompaniment to our
roasted beets, or would hold up well on it's own as a veggie dip. Perhaps
even a nice light dressing by adding a bit of oil and upping the fresh
lemon a bit. Either way both would be a welcome guest at a holiday
table or fall get together.

These lovely organic beets are of the golden variety and although many may find
them, along with several other rood vegetables to be unattractive, I find them
to be glorious! I do find the red beets to be attractive as well, but the golden
beet has my vote. The raw beet has such a perfect blend of hues the
yellows, oranges and even browns...how fall is that!

Did you know that these beautiful bushy greens are also edible? Well if not I can
assure you they indeed are. They in fact belong to the same family as chard, and
can be prepared in any way their cousins can. So if you are to get your hands on
young beet greens they are lovely in a raw state, if the leaves are more mature
along with the stems, a stir fry may fit the bill. So if you had only though that
the root portion was edible, take another look at the beet as a
"stem to root" food source.

To highlight these beauties I chose the simplest of seasonings...but of coarse they
are a bit special :) The salt is a combination of pink and white sea salts, along
with dried edible flowers. We also have two pepper varieties.

The first of our peppers being Penja Pepper or "Pepper from Paradice".This
unique white peppercorn has larger than typical berries. The flavor is quite
complex, bold yet mildly spicy. It has a silky feel with woodsy undertones,
along with a delicate uplifting aroma...beautiful by any standards.

Our second pepper it the Tellicherry, I have featured this pepper before and
am re-introducing it. This variety of peppercorn is said by many to be
the finest in the world. They are ripened for longer than most black
peppercorn varieties, lending them a luscious fruity aroma and mouth
feel. As I have featured this pepper recently, I will not go on and on,
but if you have the opportunity to get your hands on either
or both...shall I just say...Do :)

What you will need:
For the lemon mint cream
5 ounces plain Greek yogurt
1 1/2 - 2 tablespoons fresh mint, finely chopped
1/2 large lemon, juiced
1/2 tablespoon lemon zest
* Note: make sauce ahead by a couple of
hours to allow for a melding of flavors

For the roasted beets
4 medium to large golden beets
2 tablespoons hazelnut oil, plus
more for drizzle
Freshly ground sea salt and pepper
(I used sea salt with dried flowers
along with Penja and Tellicherry
peppers freshly ground)

Let's get cooking:
For the lemon mint cream
Start by preparing your lemon mint sauce. First finely chop your mint, and
place in a mini food processor to mince. If using a food processor add
yogurt, lemon and zest until combined. If using a bowl, whisk until
fully incorporated and creamy. Refrigerate for a few hours,
removing 10 minutes before needed.

For the roasted beets
Place cleaned and trimmed beets in foil, drizzle with olive oil and place on a
baking sheet in a pre-heated oven at 375°F. Roast covered in foil turning beets half way
for about 1-1 1/2 hours depending on beet size. (baby or mini beets can be as little as
25 minutes while very large beets can be up to 1 1/2 hours). Beets are done when
they are pierced with a fork or knife at the top and are tender.

Allow beets to cool to the touch after removing from oven, then peel. Slice
each beet into aprox 1/4 inch slices or as desired. Drizzle with a bit of oil
then sprinkle on salt and pepper. Serving lemon mint cream on the
side, or thin a bit with oil and lemon and drizzle.
Serves 4

And for a fun side note, I had a visit from the mysterious The Fairy Hobmother,
she is said to be spreading gifts to those who make a wish. I myself have
been graced by such a gift, in the form of a $100 dollar Amazon gift card.
Who doesn't want such a treat during the holiday Season!

She is often seen here at Appliances Online, where she watches over
a luxurious line of household appliances and more.

The story goes, that if you leave a comment while making a wish, you
may receive a visit of your vary own. So don't forget to make a wish ;)

Enjoy~
Alisha ~ Magic of Spice

What's on the side? Fall Spiced Roasted Carrots

2011-11-13T13:20:00.000-08:00

Fall Spiced Roasted Carrots

Fall or Autumn is my favorite Season, but certainly not for the weather or even the
loom of the Holidays. After all I am a southern California girl, so no changing of the
leaves from greens to golds and browns. The evergreens are still green and
the palms still palms.

Or even that I am myself a fall baby....no none of these.
It is the scents, the glorious aromas that fill our days and nights. The warming
spices and fresh pines, the smells of freshly baked breads and sugar cookies.
Cups of spiced warming teas and the crackling smokey wood of the fire place.
These are the very things that say fall to me.

So today we are going to play with some of the warming aromatic spices
that are associated with fall. Perhaps we will even get a bit bold with
our fall spice mix by including cardamom, black cardamon to be exact.

A cousin of the more widely know and popular green cardamom, and also
hailing from the ginger family, this bold rustic beauty will be adding an
earthy/smokey touch to our dish. The smokiness is due to the
pods being dried over an open flame, while the spice retains
similar notes of eucalyptus and mint like it's green relative
they are more of an undertone beneath the smokey forefront.

Working with whole spices
Our spice mix will yield about 1 tablespoon so adjust the
amounts as desired or when increasing the number of servings.
When interchanging whole, ground/crushed and powdered
spices here is a general rule of thumb to follow.
1 tablespoon whole spice = 1/2 spoon ground/crushed
and 1/3 teaspoon powdered or finely ground.
For convenience I used ground measurements along
with approximated whole spice amounts to be used.

On another note, I did not add any sugar to the spice mix
as I find the natural sweetness of the carrots to be sufficient.
You can add a bit of brown sugar or raw sugar if desired,
or add sugar to create a wonderful and fragrant rub for
pork or salmon dishes :)

Aside from our spices we are using a mixture of two oils, one being
an organic extra virgin olive and the other an Organic unfiltered and unrefined
pumpkin seed oil. Since unrefined pumpkin seed oil has a very low smoking
point at only 225°F the blend will add a bit more stability when roasting.
Typically this oil is serves well as a finishing oil or for light sautéing.

This beautiful and exotic pumpkin seed oil has a rich full bodied nutty
flavor. A specialty pumpkin know as the "Styrian oil pumpkin" or
Cucurbita pepo species pumpkin, is cultivated for it's unique seeds.
The seeds are entirely edible and hull-less and more easily
processed for the oil.

Another unique factor of pumpkin oil is it's color produced by the
high chlorophyll content giving it a dark rich green. However
there is a bit of a twist with this oils color or hue, being that
the hue adjusts visually by the thickness it is being viewed at.
This phenomenon is called dichromatism, if being viewed in
a thick layer the oil will appear deep red nearly black, but
viewed in a thin layer a deep rich green. I took a set of
photos to give you a bit of a visual below.

What you will need:
2 bunches fresh young carrots
1 tablespoon extra virgin olive oil
1 tablespoon pumpkin seed oil
1 teaspoon cinnamon, ground
(1 large stick)
1/2 teaspoon black cardamom seeds, ground
(seeds from 2 pods)
1/2 teaspoon pepper, ground
(15-20 peppercorns)
1/4th teaspoon nutmeg, ground
(1/4th whole nutmeg seed)
1/4th teaspoon allspice, ground
(5 to 6 berries)
1/4th teaspoon cloves, ground
(4-5 cloves)
1/4th teaspoon Himalayan pink salt, grated

Let's get cooking:
Start by grating your nutmeg and salt to the desired amounts then grind
the remaining spices with a spice grinder or coffee grinder designated for
this purpose, to a semi course grind. Add the grated nutmeg and salt to
the grinder with the other spices and pulse a few times to incorporate.
Note: It is easiest to get a more consistent grind if you break up the
cinnamon stick before grinding.

Arrange carrots in a single row on a baking sheet.Next blend your two
oils together and drizzle or brush the oil on carrots to coat, sprinkle
evenly with spice mix. Roast in a pre-heated oven at 400°F loosely
covered in foil for about 10 minutes, remove the foil and turn carrots
placing them back in the oven for an additional 10 - 15 minutes
or until tender. Note: I do not peel my carrots as they are organic
young carrots but you can peel them if desired or if using non-
organic or older carrots.

Serves 4

Enjoy~
Alisha ~ Magic of Spice

Remember to submit here YBR by deadline is November 29th 2011

What's for lunch? Truffle Salted Ahi with Manzano and Cucumber Salad

2011-11-03T08:01:00.000-07:00

Truffle Salted and Balsamic Glazed
Seared Yellowfin Tuna with Manzano
Pepper and Cucumber Salad

This is a quickly put together dish that will serve well as a main dinner delight with
a larger portion or along with a side, or as an equally satisfying lunch. The salad
marinating time can be anywhere from 1 hour if you are needing to prepare
same day, or overnight to make a quick meal in a matter of minutes.

Our chosen salt is nothing short of a treasure, especially for anyone looking to
get a bit of truffle essence in their dish. With a beautiful blend of Italian sea salt
and shaved bits of Abruzzi black truffle, we are instantly seduced by an earthy,
rich and sensual aroma. This is a beautifully balanced finishing salt, but today
we will be utilizing its intoxicating flavorings as a rub for our Ahi.

I went a bit further here with the truffle-infused ingredients and utilized both
a white truffle-infused olive oil along with a white truffle infused balsamic
glaze. This dish will work wonderfully with any of your own favorite
flavors, so substitute with any balance of flavors that you enjoy :)

And as for our adorable hot pepper selection may I introduce the Manzano
Pepper for those that are not familiar. This organic pepper variety is one of
the "pubescens" and a cousin of the Rocoto pepper. They are typically used
fresh as they have a thick meaty body so are difficult to dry. The name
Manzano is apple in Spanish, so termed by their similarity to mini
apples or really crabapples if size is a factor.

This variety of peppers is on the hot side and varies between an index
of 30000-60000 Scoville units, similar to that of Cayenne pepper.
So we are talking quite a bit hotter than the Jalapeño at 2500-8000
heat index, but not as hot as the Habanero or Scotch Bonnet at
100000-350000. Although some varieties are considered to be
hotter than the Habanero by some, this can range by both palate
as well as variety and region of the peppers cultivation.

Capsicum pubescens can be identified by their large black seeds,
being the only chili pepper variety with this characteristic. The
Monzano peppers come in a range of colors from yellow,
orange, red to a brownish red.

What you will need:
For the salad
6 Persian cucumbers, thinly sliced
2-3 manzano peppers, thinly sliced
(or mini peppers of choice)
3/4th cup white balsamic vinegar
1 tablespoon fresh lemon juice
2 tablespoons grapeseed,or other light oil
2 cloves garlic, minced
A pinch of sea salt
Freshly ground pepper
Baby romaine or other lettuce for bedding

For the seared tuna
4-6 ounce sashimi grade yellowfin tuna steaks
2 tablespoons white balsamic glaze or
(Balsamusse White Truffle Balsamic Glaze)
1 tablespoon truffle salt
1 tablespoon freshly ground pepper
2 tablespoons truffle infused olive oil
or oil of choice

Let's get cooking:
For the salad
Whisk together all ingredients except cucumbers and peppers in a bowl.
Place thinly sliced cucumbers and peppers in a large bowl and cover with
marinade. Refrigerate loosely covered for at least 1 hour to overnight.

For the seared tuna
Drizzle each steak with balsamic glaze on one side, then rub on both
truffle salt and freshly ground or cracked pepper.

In a large heated heavy bottomed sauté pan drizzle oil. Once has just
started smoking, add tuna stakes. Over medium/high heat sear each side to
1 to 1 1/2 minutes for rare. Sear for 2-3 minutes for medium rare.

Allow steaks to cool to touch before slicing for serving. Then
drizzle with additional glaze at serving, Layer the cucumber/pepper
salad onto individual plated and top with the seared ahi.
Serves 4

*Note: for steaks on the thinner side you can use a high heat
and shorter searing time. And if you are unable to find a
balsamic glaze, here is a link to a guest post I did for my friend
Lazaro over at Lazaro Cooks that will give you the basics on
preparing your own balsamic glaze.

Enjoy~
Alisha ~ Magic of Spice

Whats on the side? Curried and Peppered Lentil Salad with Straw Mushrooms

2011-10-25T19:44:00.000-07:00

Curried and Peppered Lentil Salad
with Paddy Straw Mushrooms

This is a simple and flavorful dish that can be enjoyed as a side or main dish. The
warming undertones of our ingredients give us a very fall like feel, but this can be
enjoyed year long since our ingredients here are dried and or preserved.

Now of course you can achieve a beautifully flavored lentil salad with what you
have on hand, and if you are wanting to venture out into the other ingredients I
do not think you will be disappointed :)

We have a few fun and not so common ingredients here today. So let us start with
our black garlic which is a fermented garlic lending a similar flavor to a roasted garlic.
Always a favored ingredient for me but can easily be substituted with roasted
or sautéed if not available.

Then we have my favorite of the dried mushroom variety...the
Paddy Straw Mushroom or "Volvariella volvacea". These beauties reconstitute
like no other variety, with a glorious full and rich flavor with no rubbery feel.
They end with a beautiful full flavored and textured mushroom.

Now our lovely curry, a blend of sugar, turmeric, lemongrass, cumin, pepper,
paprika, coriander, cardamom and salt. A beautiful medley of flavor that adds
a bit of spice and unexpected aroma to our legumes.

On to our final two....our pepper varieties and boy do we have a couple of amazing
delights here. I am going to go out on an uncharacteristic limb and call these sensual,
and in all senses of the word. The aroma of either is unquestionably desirable and the
flavors so unique and unmatched. Lending both the Long Pepper as well as the
Tellicherry to be widely sought after pepper varieties, and by many the most
desired peppercorns in the world.

If you are to splurge a bit here and there on unique ingredients, may I just say that
I would highly recommend these both to grace your spice collection.
We will have more on both of these pepper varieties to come.

What you will need:
1 ounce dried paddy straw mushrooms
4 1/2 cups boiling water
1 cup dried lentils
4 cups mushroom broth, hot
(from reconstituted mushrooms)
3 large cloves black garlic, chopped
1-2 teaspoons olive oil
1 tablespoon Vietnamese sweet lemon curry
1 teaspoon long pepper, ground
1 teaspoon tellicherry black pepper, ground
1 small bunch flat leaf parsley
Finishing salt to taste
Leaf lettuce if desired

*Note: This recipe is based on black lentils, other types of lentils may take a
different amount of liquid and varied cooking times. Please follow directions on
individual packages for your lentil preparation.

Let's get cooking:
To start with prep your lentils as advised by package instructions, soaking
if needed. Black lentils and a few varieties take a soaking time of about
6 hours, but many do not require soaking time.

Now begin reconstituting your mushrooms in the boiling water, soaking for about
5 minutes or so. Set mushroom broth aside keeping it hot, reheating if necessarily.

Add very hot mushroom broth to a sauté pan and bring to a boil. Add
lentils and simmer on medium for about 20 minutes. Reduce heat,
continuing to simmer an additional 10 minutes or so until tender.

* Note: Prepare lentils by your package instructions using mushroom broth
in place of water. Various types of lentils will take different amounts of water,
soaking times and cooking times.

Once you have your prepared lentils, place in a large bowl adding olive oil,
chopped paddy straw mushrooms, garlic and seasonings, mixing well. Add
parsley and toss, place on a bed of lettuce on either a serving
platter or individual plates as desired.
Serves 4 as a side dish

Enjoy~
Alisha ~ Magic of Spice

What's on the side? Pitaya and Bamboo Infused Rice with Raw Coconut

2011-10-16T14:24:00.000-07:00

Pitaya+ and Bamboo Infused Rice

with Raw Sun-Dried Coconut

What exactly is Pitaya+ you may be asking...? It is a juice made from the the
Pitaya fruit or more commonly know as the Dragon Fruit. This juice is USDA
organically certified and made with 100% juice, no added sugar, high in
fiber, vitamin D3 and rich in antioxidants. The +...? An addition of
coconut water that lands this juice at the top of hydrating
refreshments with a light delicious flavor.

This juice is all natural with a beautifully balanced flavor and a gorgeous deep
magenta color. For me this means not only a refreshing healthy drink, but
perhaps a lively and nutritious way to liven up some other dishes :)

So, what of this delightful juices "Social Mission"...? To start off with I will
just highlight a few of the impressive details for me about this mission but
more details can be found on their site that I will link for you.

*They operate out of a soloar powered factory

*The founder Chuck Casano works directly with
producers and co-ops inspecting fruit personally.

*They support impoverished local families of
Nicaragua by creating a work environment
for single mothers, paying them
above minimum wage.

*Their main goal is, to show the world that you
don’t need high amounts of added sugar for
food and beverages to taste good.

Product images courtesy of PitayaPlus

As for our rice, we started off with a specialty rice known as Jade Pearl.
This rice is infused with bamboo extract from the Moso species bamboo.
Once prepared this rice gives off a wonderful aroma of bamboo that
has light essences of vanilla. A perfect choice of balanced flavors
against our Pitaya juice

Our salt and pepper are worthy of a mention as well. Here we have
a Black Lava Sea Salt which contains activated coconut-shell charcoal.
This salt has a wonderfully smokey flavor and onyx like crystals

Our pepper Penja Pepper "Pepper from Paradise" has a delicate
and velvety flavor with woody-musky notes.

I also came across some organic raw sun-dried coconut. A shredded
un-sweetened coconut that adds a bit of crunch and draws out
the coconut flavors of our Pitaya juice.

What you will need:
1 cup jade pearl Rice
1 1/2 cups pitaya juice
1 tablespoon fresh lemon juice
1/2 cup raw coconut, shaved
1 teaspoon black lave salt
1 1/2 teaspoons Penja Pepper, ground
Warm coconut oil for drizzle, optional

*Note: You can do this recipe substituting rice, salt and pepper
for more traditional varieties if above ingredients are not available to you.

Let's get cooking:
Begin by bringing un-rinsed jade pear rice, pitaya juice and lemon juice
to a boil. Cover and reduce heat to low, simmer for 20 minutes.
Allow to stand away from heat for a couple of minutes, fluff with
a fork and distribute to individual plates or serving dish.

Sprinkle each dish with desired amount of salt and pepper. Then top
with raw coconut shavings. Drizzle with warm coconut oil if
desired and serve warm.
Makes 3 cups cooked rice.

For more information on Pitaya Plus visit their website here.
Or follow them on Twitter and Facebook.

*Disclaimer: I received a free case of Pitaya+ to try, with no restrictions
or further requests. My choice to do both a post and recipe with this
product was my own, as well as my opinions related to this product.

Enjoy~
Alisha ~ Magic of Spice

What's on the side? Roasted Vegetable Fillo Triangles - A Guest Post

2011-10-06T10:55:00.000-07:00

Roasted Vegetable Fillo Rectangles -

A Guest Post

Please join me over at my multi-talented friend Lazaro's place for a Guest Post!
Where I have cooked/baked up a special treat for everyone.

Lazaro is one of my very favorite food bloggers as well as chefs...he does some
amazing work that you will want to visit, then re-visit over and over again. His
site Lazaro Cooks is a feast for all of the senses and not one to be missed.

So please stop over and check it out!
Updated note: The title should read "Rectangles" as pointed out by
a wonderful friend...sorry guys a bit nervous :)

Enjoy~
Alisha ~ Magic of Spice