Jennuine

Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

noreply@blogger.com (Jenn Erickson) — Tue, 28 Jul 2020 00:06:00 +0000

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of. If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!

These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch. They make the perfectas book for a fat slice of real vanilla bean ice cream. And those mini chips? You just gotta have that extra cronch!

Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner. This way, my big family can help save me from my inner child diet-saboteur.

Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches

Yield: 8

Author: Jenn Erickson

Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a fat wedge of real vanilla bean ice cream.

Ingredients:

For the Chonky Boy Cookies

300 grams all-purpose flour
4 grams baking soda
4 grams table salt
150 grams salted butter, room temperature
120 grams organic sugar*
120 grams DARK brown sugar (or 100 grams light brown plus 20 grams molasses)
2 large eggs, room temperature, cracked and whisked in a small bowl
5 grams vanilla extract (whisked into the bowl of eggs)
300 grams semisweet chocolate chips (or a 50/50 blend of milk and semisweet)**
100 grams chopped pecans

The Rest of It

1 carton of Bryers Real Vanilla Ice Cream (the rectangular container makes it super easy to cut and portion to the right size, plus the simple ingredients and real vanilla bean make this ice cream a delicious choice)
1 cup mini semisweet chocolate chips (I use Ghirardelli)

Hardware

Parchment paper (or silpat silicone baking mat)
#20 Disher (a.k.a. portion scoop, ice cream scoop)
Sharp Chef Knife
Circle Cutter the same circumference as your cookies

Instructions:

Make the Cookies

Preheat oven to 375. Place oven rack in center position. Prepare 3 baking sheets with parchment paper.
Sift the flour, baking soda and salt into a medium bowl. Set aside.
In the bowl of a stand mixer with paddle attachment (or with a handheld electric mixer), cream together the butter and sugars until light in color. Scrape down the sides of the bowl.
With mixer running on medium-low, slowly pour in the egg mixture. Raise speed to medium and cream the mixture together until light and fluffy. Scrape down the sides of the bowl.
Add the flour mixture and beat on low till just combined. You don’t want to overwork the flour. Scrape down the sides of the bowl.
Add chocolate chips and nuts. Stir on low till just combined. Using a #20 portion scoop (about 2 ounces), scoop level portions of batter and arrange on one of the prepared baking sheets. You can fit all of the dough balls on the same sheet for now. Place baking sheet in refrigerator for 30 minutes.
When the 30 minute chill is done, arrange 9 balls of dough on another of the parchment lined baking sheets. Place on the center rack of the preheat oven and set timer for 12 minutes. Cookies should be puffed and golden around the edges.
Set the pan of baked cookies on a cooling rack, while you put another batch of cookies into the oven.
Let the baked cookies cool for 5 minutes. Then, gently press the heel of your hand over each cookie to slightly flatten the domed tops. Cookies can now be removed from pan and on to a cooling rack with a spatula to finish cooling.
Repeat procedure with all cookies. Once cool, store in an airtight container until ready to make the ice cream sandwiches.

Prepare the Ice Cream

Make sure the ice cream is frozen solid. It will be easier to cut and will not lose its shape and texture when you start to assemble the sandwiches.
Cut away the carton, revealing a rectangle of solid vanilla ice cream.
Be prepared to work quickly. Avoid working in a warm space.
Using your sharp chef knife, cut the block into 3/4" slices. Lay the slices on a metal baking sheet. Cover with plastic wrap and return to the refrigerator for at least 2 hours. They must be absolutely solid.

Assembly

Pour the mini chocolate chips into a wide shallow bowl.
Arrange 8 cookies bottom-side up on a metal baking sheet.
Remove the ice cream from the refrigerator, using a circle cutter that is roughly the same size as the cookies, cut the ice cream into pucks.
Place one puck on each cookie. Top with another cookie to form a sandwich. One at a time, hold one sandwich gently over the chocolate chip bowl. Grab a small handful of chips and sprinkle on the exposed ice cream puck. Gently press the chips in. Rotate sandwich and repeat.
Immediately wrap, tightly in plastic wrap and return to the freezer.
They'll be ready to eat as soon as the ice cream has set, but I recommend 24 hours to really get everything nice and solid. It's worth the wait to have an ice cream sandwich that doesn't melt too quickly.
Note: If you didn't eat any batter and didn't sample any of the cookies, you'll have 4 cookies left over. Congratulations! Enjoy.

Notes:

*You can use regular granulated sugar. Organic sugar is slightly less refined and therefore has a bit of molasses that remains, which slightly enhances color and the moisture content of the cookies. ** You can use any chocolate chips or combination you wish. Pecans can also be substituted with any other nuts, or simply omitted. The cookie recipe should yield 20-21 cookies. You'll need 16 to make the ice cream sandwiches. This gives you a few extra to eat some batter, sample a cookie or two, and to have the pick of the litter for your sandwiches.

Bake like a Pro!:

Vollrath #20 Cookie Scoop

Digital Kitchen Scale

12-piece Round Cookie Cutter Set

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Summer Foraging Recipe: Elderberry-Blueberry Jam with Chia Seeds

noreply@blogger.com (Jenn Erickson) — Fri, 10 Jul 2020 21:48:00 +0000

In the woodland valleys of Central California, Elderflower trees have been in bloom all spring with their prolific, lacy white blossoms. I've enjoyed making Elderflower syrup, candied elderflowers and sweet Elderflower Tempura. A few days ago, I noticed that some of the trees are starting to bear fruit -- diminutive, tart little berries, deep purplish-blue growing in heavy clusters.

Inspired by a love of biscuits and jam, foraging, and adapted from a recipe from Simply Beyond Herbs, I whipped up a simple and delicious jam made from the foraged Elderberries, fresh blueberries and using chia seeds for a perfect jammy consistency.

Enjoy and Happy Foraging!

Elderberry-Blueberry Chia Jam

Yield: One half-pint jar

Author: Jenn Erickson

Prep time: 10 MCook time: 10 MTotal time: 20 M

An easy and delicious sweet-tart jam to make from foraged Elderberries.

Ingredients:

1 1/2 cups elderberries, rinsed
Pinch of salt
1 cup blueberries, rinsed
2 Tablespoons Chia Seeds
1/2 Tablespoon Vanilla Extract
Juice of half a lemon
¼ cup organic sugar
1 Tablespoon agave syrup or honey

Instructions:

In a small saucepan over medium heat, bring elderberries and a pinch of salt to a boil, stirring constantly.
Stir in the blueberries, chia seeds, sugar, and syrup/honey. Bring back to a boil, then reduce to a simmer. Simmer, stirring frequently for about 7 minutes or until the blueberries begin to break down.
Remove from heat. Stir in the lemon juice and vanilla.
Pour into a heat-safe container. When cool, put a lid on the container and refrigerate.
Ready to use the next day.

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Recipe: Vanilla Bean Panna Cotta with Apricot Gelée

noreply@blogger.com (Jenn Erickson) — Fri, 03 Jul 2020 19:50:00 +0000

Panna Cotta, an Italian dessert of silky, sweetened cream set with gelatin, is all at once simple, classic and elegant. It is, at its best, subtle, not overly sweet, and the perfect way to end a meal on a light and refreshing note.

Panna cotta comes together quickly and can be molded in any type of vessels you choose -- from ramekins to demitasse, martini glasses to mason jars. I like to compliment my panna cotta with a thin layer of gelée -- a gelatin stabilized glaze made from fresh fruit. Apricots are in season right now, and are bursting with summer sweetness, so I chose to do an apricot gelée. You can use my recipe with any type of fruit you'd like.

Here are some photos of panna cottas I've made in the past with a variety of gelées and vessels:

Vanilla Panna Cotta with a Honey Gelée and Bee Pollen

Lemon Panna Cotta, no gelée

Meyer-Lemon Panna Cotta, Strawberry-Rhubarb Gelee

I like to decorate my desserts with edible flowers, especially in summer and springtime.

My theme for this iteration of panna cotta was "Gilding the Lily"...

...To compliment the golden tones of the apricots, I added just a touch of real gold leaf to each dessert, then added a single plume of daylily petal for contrast.

Vanilla Bean Panna Cotta with Apricot Gelée

Yield: 8 4-oz. servings

Author: Jenn Erickson

Simple, yet sophisticated, exquisite, yet easy to make, panna cotta is the perfect dessert to end a meal with subtle sweetness and style.

Ingredients:

Panna Cotta

1/4 cup (60 ml) cold water
2 1/4 teaspoons (7 g/0.25 oz.) unflavored powdered gelatin
2 cups (480 ml) heavy cream
1/4 cup (50 g/1.8 oz.) granulated sugar
1/2 vanilla bean, split and seeded, or 1 teaspoon pure vanilla extract

Apricot Gelée

1 cup fresh apricot puree*
¼ cup granulated sugar
Pinch of salt
1 Tablespoon lemon juice
¼ cup cold water
2 teaspoons powdered gelatin

Instructions:

Panna Cotta

Place water in a small bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.
Meanwhile, in a medium saucepan, heat cream, sugar, vanilla pod, and vanilla seeds on medium heat and bring just to a boil until sugar dissolves. Remove from heat and discard vanilla bean. Stir in gelatin and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
Pour cream into individual serving dishes. I use 4-oz. Tulip glasses, filled with 3 oz. of panna cotta. You can portion any way you like to yield larger or smaller portions. Refrigerate for an hour before preparing the gelee.

Apricot Gelée

Put water into a small bowl and slowly sprinkle gelatin on top. Stir to combine. Let sit for 5 minutes.
Meanwhile: In a small saucepan over medium-low heat, combine the puree, sugar , salt and lemon juice. Cook, stirring often, until sugar dissolves.
When gelatin has dissolved, whisk into the saucepan of warm puree. Set aside to cool till just barely warm.
Pour over each of the refrigerated panna cottas (about ¼” layer). Return to refrigerator for another 2 hours to allow both the gelee and panna cotta to fully set. When ready to serve, I like to garnish with a touch of gold leaf, fresh fruit, and/or edible flower petals.

*Apricot Puree

To make apricot puree, take about 5 large apricots and cut an X-shape into the fruit (through skin and about ¼” deep) on one side with a paring knife. Drop scored apricots into boiling water for 2-3 minutes, until apricots look like they are opening up just a bit and skin is beginning to loosen. Remove from boiling water with a slotted spoon, then set aside till cool enough to handle. The skin should be easy to peel away. Remove pits and place peeled apricots in a blender or food processor. Puree till smooth.

Notes:

This recipe makes more gelée than you need for the panna cotta. Transfer to an airtight container and refrigerate. You can use like jelly on toast with ricotta or cream cheese, or as a glaze for a fruit tart. You can replace apricot puree with any type of fruit you have on hand.

Add a little shimmer and shine!:

KINNO Edible Genuine Gold Leaf Flakes, 25mg 24K for Cooking, Cakes & Chocolates

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The Happiest Cookies: Rainbow Joy Sprinkle Cookies

noreply@blogger.com (Jenn Erickson) — Mon, 29 Jun 2020 02:22:00 +0000

The very sight of these cookies makes me feel like a kid -- a very, very happy, joyful, kid. Rainbow Sprinkles!!! Need I say more? If you're still not sold, thinking perhaps that these are all show and no substance, I'm delighted to tell you that these cookies are absolutely delicious -- A tender, buttery cookie that is at once soft and crunchy because of the magical sprinkles.

It's like a unicorn and the birthday fairy got together and created a formula for the happiest birthday ever, in the form of a cookie. It's all here: the birthday cake, the balloons, your best friends, and a piñata filled with happiness -- in a cookie!

Make a batch and share the love with everyone you know!

Everyone could use some Rainbow Joy Sprinkles in their life!

Rainbow Joy Sprinkle Cookies

Yield: 3-dozen 2.5" Cookies

Author: Jenn Erickson

Prep time: 45 MCook time: 12 MTotal time: 57 M

Rainbow Sprinkles!! Take a bite of pure happiness and then share the love!

Ingredients:

1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 cups all-purpose flour
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
4 ounces cream cheese, softened
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup rainbow nonpareil sprinkles

Instructions:

Preheat oven to 350 F. Line three baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
Add the cream cheese, egg, extracts and beat together until smooth, scraping down the sides occasionally.
Add the flour mixture to the butter mixture. Beat on low speed until just combined.
Refrigerate dough for 30 minutes.
Place sprinkles in small bowl. Scoop a ball of dough (#40 portion scoop/disher, purple handle, 30 grams, 1.6 Tablespoons) and roll gently between your hands. Roll ball in sprinkles to coat, then place on baking sheet.
Repeat with the remaining dough, spacing the dough balls approx. 2” apart. Use a glass or jar with a flat bottom to flatten the cookies until they are ½” high. You can get about 12 cookies to a pan.
Bake in preheated oven for 12 minutes (on center rack, one pan at a time). Remove from oven and let cool on the sheet. Repeat with remaining pans.

Notes:

This recipe works with Jimmie style sprinkles as well.

:

Winco Portion Scoop/Disher #40

Rainbow Nonpareil Sprinkles

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Lemon Cake Recipe Glow-up: Ricotta Lemon Cake Brûlée

noreply@blogger.com (Jenn Erickson) — Mon, 22 Jun 2020 20:23:00 +0000

Back in the going-out-to-restaurants days, I had the sheer delight of experiencing this little slice of heaven -- a light and tender lemon ricotta cake, griddled with sugar on each side to create a crackly caramelized crust -- at a local bakery. I've been possessed by a desired to recreate this phenomenon at home ever since.

This lemon cake is excellent enough to be served on its own. It's perfect for the breakfast table, dessert, potluck, tea party, or as an anytime snack. It's simply lovely in every way. Garnish with a little powdered sugar and you're good to go. Add a few raspberries to the presentation for a pop of color. And if you're feeling extra decadent, take the extra minute to brûlée each slice. You deserve it.

Lemon Ricotta Cake Brûlée

Yield: 12

Author: Jenn Erickson

Prep time: 20 MCook time: 40 MTotal time: 60 M

Light, fluffy, tender cake is elevated with a caramelized sugar crust. It's easy to make and such a treat!

Ingredients:

1 1/2 cups cake flour (224 grams)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt (or 1/2 teaspoon table salt)
1 cup granulated sugar (198 grams)
3/4 cup unsalted butter, salted
3 large eggs, room temperature
1 15-oz container whole milk ricotta cheese
1 lemon, juiced and zested
1 teaspoon vanilla extract
1/2 cup organic sugar (or granulated) for the brûlée

Instructions:

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a tube/bundt pan.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat the sugar and softened butter with an electric mixer on medium speed until light and fluffy (about 3 minutes).
Add the eggs, one at a time, and beat on medium speed until well combined.
Add ricotta, lemon juice, lemon zest, and vanilla extract on medium high until well blended.
Sift in the flour mixture. Mix on low, just until batter is smooth.
Pour batter into the prepared pan.
Bake on center rack of preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes.
Cool in the pan, on a wire rack for 10 minutes before inverting on a plate to cool completely, about 30 minutes.
For the brûlée, cut cake into 12 even slices. Put the sugar on a shallow plate. Dip each cut end of each slice into the sugar.
Preheat a large nonstick saute pan over medium-high heat. Gently arrange three slices around the center of the pan. Allow sugar to melt and begin to caramelize. Flip and repeat on other size. Watch your heat carefully. Depending on the power of your stove, caramelization may take only a few seconds or up to 30. Slower is better to avoid burning.
Serve each slice with a dollop of whipped cream and fresh berries (optional).

Notes:

Adapted from Allrecipes

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Here's the BEST Thing to Make with Fava Beans: Garlicky Whipped Fava Bean Dip with Olive Oil and Lemon

noreply@blogger.com (Jenn Erickson) — Wed, 17 Jun 2020 04:46:00 +0000

Maybe you were forced to eat fava beans as a child. Perhaps your only fava bean experience is from an unsettling 1991 movie starring Anthony Hopkins. But regardless of whether fava beans have been ruined for you by bad cooking or a fictional cannibal, I urge you to give these beans a chance.

Many moons ago, a glut of fava beans in a group's CSA box led me to whip up an incredibly tasty dip that had people raving and claiming dibs on the next week's delivery.

If you like hummus, you're going to like this dip. Like hummus, it is packed with protein and gets a zip and a kick from lemon and fresh garlic. Instead of tahini, these beans take a spin with heart-healthy olive oil. Move over garbanzos, there's a new bean in town!

Look at those beautiful beans! They're packed with nutrition (protein, iron, antioxidants and folic acid) and are tasty too! This recipe uses a little science hack I picked up from America's Test Kitchen in their Hummus recipe -- baking soda in the water helps break down the outer layer of the beans, so the final dip comes out nice and creamy!

Garlicky Whipped Fava Bean Dip with Olive Oil and Lemon

Author: Jenn Erickson

Prep time: 5 MCook time: 30 MTotal time: 35 M

An easy and delicious way to enjoy these nutrient dense summer beans.

Ingredients:

3 cups fava beans (hulled, not in the pods)
1/2 teaspoon baking soda
1/2 teaspoon salt
3 whole garlic cloves, peeled
Juice of one lemon
2 Tablespoons fresh parsley leaves (plus another 2 Tablespoons for garnish)
1 large garlic clove, peeled and cut into quarters
1/2 teaspoon ground cumin
pinch of cayenne pepper1/2 cup good olive oil
kosher salt to taste
freshly ground black pepper to taste
Olive oil and Paprika (I use Berbere, an Ethiopian spice mix instead) for garnish

Instructions:

Rinse and remove any loose bits from your beans.
Put them in a large saucepan and cover with about 3" of water (above the beans).
Stir in the baking soda and salt.
Bring the water and beans to a rolling boil, then set timer for 18 minutes. During this time, you may want to occasionally skim the dark foam from the top of the water. This is just some of the proteins from the beans trying to escape.
By the end of the 18 minutes, the water will have reduced and will look pretty swampy. Some of the beans will have come apart and their outer shells will have turned brownish. It's not a pretty sight, but do not fear.
It's now time to add the 3 whole garlic cloves to the boiling beans. Set timer for 2 minutes. This mellows out the garlic just a bit (although we'll be adding some raw garlic later for punch).
Drain the beans in a sieve and lightly rinse to remove any remaining protein that foamed up. Be gentle.
In the workbowl of a food-processor, add your lemon juice, 2 Tablespoons parsley, quartered garlic clove, cumin, cayenne, a pinch or two of salt and a few cranks of black pepper. Add the cooked beans and garlic on top. Affix the lid and give it a whirl.
After about a minute, with the machine still running, slowly (very slowly) drizzle in the olive oil in a steady, thin stream. Doing this slowly allows time for the olive oil to find a place to adhere, creating a nice fluffy, whipped emulsion. If you go too fast, you'll just end up with a greasy mess.
You should notice a change in the sound your food processor is making towards the end. It should go from sounding like it is chopping, to whipping something smooth. Turn off, remove the lid and scrape down the sides. Replace lid and run processor again for another minute.
Taste. It may need a touch more salt or pepper. The flavors of the beans, the garlic and the lemon should be shining through. Once you've adjusted the flavor to your liking, transfer to a serving bowl. Drizzle with good olive oil and paprika (or Berbere if you have it). Sprinkle freshly chopped parsley around the rim of the bowl.
Serve with warm pita, pita chips, toast points, or french bread.

One of my Must Have Spice Blends:

Berbere Spice 2.0 oz by Zamouri Spices

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Sunshine Deviled Eggs (with Turmeric & Wild Mustard Blossoms)

noreply@blogger.com (Jenn Erickson) — Thu, 11 Jun 2020 07:46:00 +0000

Wild Mustard is in bloom and painting the hillsides everywhere a cheerful yellow. With sunshine and summertime on my mind, I decided to give a seasonal glow-up to classic Deviled Eggs with the antioxidant benefits of turmeric and the mild flavor of wild mustard blossoms.

For my Sunshine Deviled Eggs, hard-boiled eggs are peeled and allowed to sit in a bath of water, turmeric and a little white vinegar. These aren't pickled eggs. The vinegar is there to help the color adhere, just like when you're dying Easter eggs! The only flavor that the eggs pick up are a mild turmeric flavor which plays beautifully with the whipped, fluffy yolk and mustard blossoms.

Below are my instructions for the turmeric bath that your peeled hard-boiled eggs will need to get cozy in for about an hour (in the refrigerator). After that, it's up to you as to how you season your yolks. I like to whip mine till they're super light and fluffy with an electric mixer with mayonnaise, dry or prepared yellow mustard, salt, pepper, a dash of hot sauce or cayenne, a teensy bit of sugar for balance and a splash of pickle juice for just the right amount of acid and brininess.

Sunshine Deviled Eggs (Turmeric Dyed Hard Boiled Eggs)

Author: Jenn Erickson

The natural sunshiney yellow of turmeric is the perfect medium for creating bright and colorful deviled eggs for your summer table.

Ingredients:

Hard Boiled Eggs (8-12 works well with this amount of liquid)
1 quart water
2 Tablespoons Ground Turmeric
2 cups ice water
1/4 cup white vinegar

Instructions:

In a small saucepan, bring the 1 quart water and 2 Tablespoons ground turmeric to a gentle boil, until turmeric dissolves.
Transfer turmeric water to a lidded container and stir in the ice water and vinegar. Allow the mixture to cool till barely warm, so it doesn't cook your eggs further. While the mixture is cooling is a perfect time to peel your eggs.
When the mixture is barely warm, add eggs. Put lid on the container and refrigerate for at least an hour. The longer they soak the darker the color will be. I soaked mine for only 1 hour.
When eggs have achieved the desired tone, remove from bath. Dry gently with a paper towel, slice in half lengthwise, and remove yolks.
Work your magic with the yolks and proceed to make deviled eggs.
Garnish any way you like. For the ones pictured, I used fresh thyme, wild mustard blossoms and paprika.

Notes:

Caution: The turmeric will dye anything it touches (your hands, your countertop, wooden spoons, etc.)

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To assemble, I used an open star tip and pastry bag (you can find hacks on how to simulate this with a pair of scissors and a ziplock bag) to fill the egg halves. Then, I garnished with a few mustard blossoms, fresh thyme and sweet paprika. They taste wonderful and you can sort of taste the summery sunshine!

Honeysuckle Rose Gin & Tonic

noreply@blogger.com (Jenn Erickson) — Mon, 01 Jun 2020 01:18:00 +0000

Here's to Summer with a perfect cocktail to toast the end of the school year -- A Honeysuckle Rose Gin & Tonic. A touch of homemade honeysuckle-lemon simple syrup and honeysuckle infused gin (or vodka if you prefer) make for a delightful twist on the classic!

If you prefer a vodka tonic, replace the gin in the recipe with vodka. Simple.

Honeysuckle Rose Gin & Tonic

Yield: 2

Author: Jenn Erickson

Prep time: 24 hourCook time: 10 MTotal time: 24 H & 10 M

Fresh honeysuckle is used to infuse a lemon simple syrup as well as the gin (or vodka). The two come together with tonic and rose petals for a beautiful summertime cocktail.

Ingredients:

For the honeysuckle syrup

1 cup water
1 cup granulated sugar
2 cups rinsed honeysuckle flowers
Zest of 1/2 a small lemon

For the honeysuckle infused Gin or Vodka

6 ounces gin* or vodka
1 cup rinsed honeysuckle flowers

For the cocktails

14 ounces tonic (keep it simple)*
6 ounces honeysuckle infused vodka or gin (flowers strained out and discarded)
4-6 Tablespoons honeysuckle-lemon simple syrup
Ice
A dash or rosewater (optional, if you want a light rose flavor)
For garnish: 2 sprigs honeysuckle and a few rose petals, rinsed

Instructions:

To make the Honeysuckle Simple Syrup: Bring the water to a boil in a small saucepan. Remove from heat and stir in sugar till it dissolves. Stir in the lemon zest and honeysuckle. Cool slightly, then transfer to covered glass jar and refrigerate overnight. When ready to use the next day (or up to 14 days after), simply strain out the spent blossoms and lemon zest).
To infuse the gin or vodka: In a sterilized mason jar, stir together the honeysuckle blossoms and gin or vodka. Refrigerate, covered, overnight or until ready to use. Strain out blossoms before using.
To make the cocktail: Fill two tumblers with ice. Put a few rose petals into each glass. Pour 3 ounces of the infused vodka or gin into each glass over the ice. Pour 7 ounces of tonic into each glass. Add 2-3 Tablespoons of the infused syrup to each glass. Stir, taste, adjust. If you want a hint of rose flavor, add just a small splash of rose water and stir. The rose petals themselves don't give off any flavor. Garnish with a few more rose petals and a sprig of honeysuckle in each glass. Enjoy!

Notes:

I recommend going with a more neutral (less botanical) gin as well as the tonic. You don't want a lot of aromatics competing with the flavor of the honeysuckle.

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Edible Flowers: Bachelor Buttons (+Avocado Toast with Creamy Herb Scrambled Eggs)

noreply@blogger.com (Jenn Erickson) — Wed, 27 May 2020 04:04:00 +0000

Edible flowers are everywhere this time of year! Today, I'd like to introduce a new favorite of mine -- Bachelor Buttons.

They're an easy-to-grow annual from the Asteraceae family, native to Europe and Asia and bloom from summer to early fall. Depending on where you live, they may be called Cornflowers or Blue bonnets. With a very subtle cucumber taste, I call them delicious! Their vibrant color and mild taste make them a perfect garnish for both sweet and savory foods.

Thanks to my best pal, Kelly (who understands my taking a fancy to eating flowers) for gifting me a blossom; which after a day of beauty in a tiny vase on my windowsill, became the garnish for my avocado toast with creamy herb scrambled eggs. A single bloom has dozens of smaller flower-like pieces, making them a very compact, yet bountiful source of culinary adornment.

I'm not going to tell you how to make Avocado Toast (hint: it's avocado and toast), but I am happy to share how I put this particular combo together. With one baguette, you could whip up a whole plate for a family Brunch!

Avocado Toast with Creamy Herb Scrambled Eggs & Bachelor Buttons

The Toast: French baguette slices (1/4" bias cut), toasted and very lightly buttered.

The Avocado: Ripe avocados, not too soft, peeled and sliced

The Eggs: Gordon Ramsay's dreamy scrambled eggs (this is by far my favorite recipe and the one I teach to all of my students) RECIPE HERE. One note: You can substitute heavy cream, sour cream or cream cheese for the creme fraiche.

The Herbs: 1 teaspoon finely chopped fresh herbs (add to the scrambled eggs at the very end with the dairy) -- I used chives and thyme, but tarragon is also lovely.

The Sprinkle: Can't go wrong with Everything Bagel Topping (make your own or buy at Trader Joes)

Gild the Lily: Bachelor Buttons, individual petal clusters removed, or any edible flowers of your choice

1. Slice, toast and butter the bread.

2. Prepare the scrambled eggs per the recipe above. Stir in the fresh herbs at the very end.

3. Top each slice of bread with avocado slices.

4. Add a generous portion of the scrambled eggs down the center of the avocado slices.

5. Shake on some bagel seasoning and add a crank of freshly cracked black pepper.

6. Garnish with blossoms and enjoy!

How to Make Authentic Mole -- The Original AwesomeSauce (+Enchilada Recipe)

noreply@blogger.com (Jenn Erickson) — Fri, 22 May 2020 20:55:00 +0000

Three of my adopted children are of Mexican (Yucatan) descent and my eldest son, who is passionate about cooking, asked to learn how to make authentic mole for his "Family Heritage" culinary project. After doing my research and culling the best of the best recipes, we made a batch of the most incredible mole I've ever tasted.

With more than 30 ingredients, it's not a quick and easy recipe, but the results are 100% worth it and can make more than one full meal. The depth of this sauce is incredible. The flavors are so exquisitely blended that your taste buds will be incredibly blissed out.

The best part of this recipe is that it not only makes one meal (a boatload of sauce with chicken that you load into warm tortillas with rice), but you end up with enough sauce to make enchiladas and then maybe even a little bit more. My kids have been putting it over tamales and their breakfast eggs in the morning.

This literal AwesomeSauce has become a family favorite and a sauce that we will always be keeping in stock and in house.

Authentic Mole Sauce

Yield: 8 servings

Author: Jenn Erickson

Prep time: 30 MCook time: 1 H & 30 MTotal time: 1 H & 60 M

The flavor of all of the aromatic ingredients come together like a symphony and this recipe makes sauce for days! Day I serves 8 with the sauce, chicken, tortillas and rice. Then, there's enough sauce left over for enchiladas, serving over tamales, or anything else you like.

Ingredients:

For the Chicken & Broth

12 skinless chicken thighs

10 cups of water

1 medium onion, sliced

5 Garlic cloves

Kosher Salt to taste

6 sprigs fresh cilantro (stems & leaves)

For the Sauce

2 Medium Roma Tomatoes

3 large garlic cloves (not peeled)

1 Tablet of Mexican drinking Chocolate, rough chopped

6 Dried Chile Negro Entero peppers, stemmed, seeded, cut and flattened (seeds reserved)

4 Dried Ancho peppers, stemmed, seeded, cut and flattened (seeds reserved)

6 Dried Pasilla peppers, stemmed, seeded, cut and flattened (seeds reserved)

1 Tablespoon of reserved pepper seeds; discard the rest

6 Whole cloves garlic, peeled

1 Mexican cinnamon stick

1/2 Teaspoon whole black peppercorns

1/2 Teaspoon whole coriander seeds

1/4 Teaspoon whole anise seeds

3/4 Cup sesame seeds

1/3 Cup oil, lard or schmalz

1/2 Cup raisins

1/3 Cup sliced almonds

1/3 Cup roasted peanuts

1 Corn tortilla

3 Small slices of french bread (or 8 slices of baguette), torn into bite-sized pieces

1/3 cup Pepitas (hulled pumpkin seeds)

1/2 medium yellow or white onion

1/2 Large ripe dark-skinned plantain peeled, thickly sliced

Kosher salt to taste

Fresh lime juice

Accoutrements for the Meal

Steamed white rice (long grain)

Chopped cilantro

Sour cream

Warm Tortillas

Instructions:

Prepare the Roasted Tomatoes and Garlic

Slice the tomatoes in half lengthwise and place, skin side up on a foil lined baking pan.

Drizzle with a little oil and sprinkle with a pinch of salt.

Set under broiler on high until skin begins to blacken and blister. Set aside.

Then turn the oven to 375.

Place the garlic cloves (still in skins) on a piece of foil. Drizzle with a little olive oil, then wrap in the foil.

Bake for 25 minutes in the center of the oven at 375. You should begin prepping the chicken (next section of recipe) during this time.

Remove from oven and set aside in the foil till later in the recipe.

Prepare the Chicken and Broth (while the garlic is roasting)

Combine all ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer until chicken is just cooked through, skimming foam, about 20 minutes.

Transfer chicken to bowl; cover and chill until ready to use. Strain 2 cups of the broth into a separate container and set aside for later in the recipe.

Leave the rest of the broth and aromatics in the pot for the foundation of the sauce.

Bring the remaining broth and aromatics up to a low simmer. Stir in the cinnamon stick, whole cloves, and chocolate pieces. Proceed to toasting the dried peppers while the broth continues to simmer.

Prepare the Sauce

Heat a large, dry skillet over high heat. Begin toasting the peppers in batches. Toast each side, pressing with a flat spatula to maximize contact, until the peppers begin to smell toasty. Place the toasted peppers into the pot of simmering stock.

When peppers are all toasted and are soaking in the broth, set heat in the empty skillet to medium high and toast the reserved pepper seeds, coriander seeds and anise seeds till fragrant. Transfer to the broth.

Toast the sesame seeds till they begin to pop and brown up a tiny bit. Set aside 2 Tablespoons of the toasted sesame seeds. The rest go into the broth pot.

Add 2 Tablespoons oil or fat to the skillet over medium high heat. When the oil starts to shimmer, fry the raisins until they begin to plump. Then, add to the broth pot.

Next, toast the almonds till they become fragrant and just begin to get some brown spots. Transfer to the broth pot.

Add another Tablespoon of fat to the skillet. When shimmering, Add the pepitas and peanuts to the skillet. When the pepitas start to jump or pop in the pan, transfer to the broth pot.

Add another Tablespoon of fat to the empty skillet. Add the onions and whole garlic cloves (peeled -- NOT the roasted ones). Cook over medium heat until the onions become translucent and begin to brown. Transfer to the broth pot.

In the now-empty skillet, warm up the tortilla till lightly toasted on each side. Tear up and add to the broth pot.

Add a Tablespoon of fat to the skillet and toast the bread until it begins to brown on the edges (do not burn). Add to the broth pot.

Add final Tablespoon of fat to the skillet and saute the plantain slices until they just begin to brown on each side. Transfer to the broth pot.

Add the roasted tomatoes and roasted garlic (peeled) to the broth pot.

Puree the sauce

Use an immersion blender to roughly blend all of the ingredients while still in the pot.

Stir in the reserved broth from the beginning of the recipe

Put half of the sauce into a blender. Blend till smooth and lighter in color. Put in a bowl while you puree the second half of the sauce.

Transfer all of the pureed sauce back into the pot. Simmer for 30 minutes, stirring periodically and scraping bottom to prevent the sauce from sticking and burning.

Taste and adjust seasoning with salt and fresh lime juice.

Add the cooked chicken to hot mole; simmer until chicken is heated through, about 10 minutes.

To Serve

Place a piece of chicken on a warm plate of rice.

Spoon on plenty of the mole sauce; sprinkle with sesame seeds.

Serve with warm tortillas, sour cream and chopped cilantro.

My Favorite 7.5-Quart Enameled Dutch Oven:

AmazonBasics Enameled Cast Iron Covered Dutch Oven, 4.3-Quart, Green

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Mole Chicken (or Cheese) Enchiladas

Yield: 16 enchiladas

Author: Jenn Erickson

Prep time: 15 MCook time: 25 MTotal time: 40 M

Here's a quick and easy way to make a second meal out of your leftover Mole Sauce.

Ingredients:

Ingredients

3 cups Mole Sauce

1 cup chicken broth/stock (or water)

16 corn tortillas

1/2 cup vegetable, corn or canola oil

Cheese (I like a Mexican blend), at least 4 cups (more if you're making enchiladas with only cheese)

Chicken (leftovers, rotisserie, etc.), about 3 cups

Optional: Sliced scallions, sour cream and avocado slices for garnish

Instructions:

Thin out the cold mole sauce with 1 cup chicken broth/stock (or water). Pour about 1 cup sauce into the bottom of a large (13x9) casserole dish and spread out.

In a small nonstick saute pan, heat the oil to a shimmer. One by one, fry the tortillas on both sides till they just begin to brown up a bit. Set aside on a paper towel lined plate while you fry the rest of the tortillas.

Set up a station to wrap your enchiladas -- tortillas, chicken, cheese. One at a time, place some cheese (and chicken if you're using chicken) in the center of the tortilla. Roll up. Place, seam side down in the casserole dish.

Continue with remaining enchiladas. I typically get 12 down the middle of the pan and then two on each side of the row.

Pour the remaining sauce on top of the enchiladas. Spread out. Top the enchiladas and sauce with more cheese.

Cover pan with foil and bake at 375 F for 15 minutes. Remove foil, then bake until cheese and sauce are bubbly.

Let cool 10 minutes before serving. Serve with sliced scallions, sour cream and avocado slices.

Nostalgia Food: Old Fashioned Apple Hand Pies

noreply@blogger.com (Jenn Erickson) — Wed, 20 May 2020 05:41:00 +0000

Who doesn't love a pie that you can eat with one hand while vacuuming, updating a resume, getting a child down for a nap, helping another child with a history report, and folding laundry with the other? Clearly, only people who don't like pie, and this isn't for them. This is for us: Pie People.

For me, the pocket pie obsession started in childhood with the iconic, mouth scalding MacDonalds apple pies. If you were around in the 1970s, you'll remember: crisp & flaky, buttery & slightly salty, with blistered crusts that concealed a molten center of perfect apple pie filling. If you possessed the willpower to wait for the lava interior to cool, you were rewarded with the greatest American invention since the fast food burger AND the apple pie together, which in a weird sort of way, they were; after all, they were fried in beef fat. Those things were pure magic (or at least that's what my 6-year old self thought).

These days, I'm not so into the fast food, and am really all about making great food for my family at home. While I'll pull out all the stops and make homemade crusts for full size pies, I always like to keep a few boxes of the Pillsbury pre-made rolled pie crusts in the freezer for impromptu empanadas or hand pies. This pre-made dough fries beautifully! Any time I have a little extra fruit, breakfast potatoes, jambalaya, sloppy joe, chicken & dirty rice, I whip up a few novelty pies. Sometimes I bake them, other times I deep fry them. It's a great way to use up leftovers.

It's pretty much a major tenet of the Cult of the Pocket Pie that this particular type has to be deep fried. I made my homemade apple pie filling (which I think is good for about 3 dozen pocket pies), but you can use canned or your own recipe or really anything you want. Like I said, I've fried up leftovers like Paella in these things and they're amazing! Enough talking, let's get pie-ing...

Old Fashioned Apple Hand Pies

Yield: 36 pies

Author: Jenn Erickson

Prep time: Cook time: Total time:

With pre-made filling and pie crust, these incredible little pies are ready in a blink. Or, if you prefer to make your own crust and/or filling, I've included my recipe for Apple Pie filling that is quick, easy and will fill up to 36 pies.

Ingredients:

Apple Pie Filling (Enough for 36 pies)

3/4 pound peeled and chopped apples (about 1 pound before peeling) (1/2 inch pieces or smaller are best for these pies)
1 teaspoon lemon juice
1 cup water
1/2 cup granulated sugar
1.5 tablespoons cornstarch
1/4 teaspoon ground cinnamon
pinch kosher salt
pinch nutmeg or cardamom

Other Ingredients

Pie Crust:
Option 1: 2 Pillsbury or Store Brand refrigerated pie crusts, thawed. Each box contains 2 crusts, which should be rolled out on a lightly floured surface to 12" rounds. Cut into 3 1/4 inch circles (a wide-mouth mason jar band works great. You can get about 16 to a package
Option 2: Four 12" pie crusts, cut into 36 3-1/4" rounds
Keep dough in the refrigerator when you're not working with it and between steps if it's a warm day in the kitchen.
1 egg, well beaten + a pastry brush
Neutral Oil for Frying (Vegetable, Canola, Corn, etc.) for frying (depends on how many you want to fry at a time. I do four at a time in a 3-qt. saucepan)
2 cups powdered sugar, sifted
3 Tablespoons milk or water

Instructions:

Prepare the filling

In a large bowl, toss apples with lemon juice and set aside.
Pour water into a Dutch oven and put on medium heat.
Add the sugar mixture to the water. Boil for 2 minutes, stirring constantly.
Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, and sauce has thickened (about 12 minutes).
Set filling aside to cool. Once room temperature, proceed to roll out the dough. Keep it in the refrigerator until this point.

Assembly

Roll the dough out to 12" on a lightly floured surface. Use a 3 1/4" cutter to create dough circles. Arrange the circles in rows to create a filling area.
Use a pastry brush to brush some of the beaten egg on to each dough circle (only the face-up side).
Portion about 1 Tablespoon filling into the center each circle. Do not overfill. If you can't close the pastry without losing filling, you'll get blow-outs during frying.
Bring the edges of each circle together, over the filling. Lightly press to help seal the edges together.
Use the tines of a fork to seal the edge of each pie. Be sure there are no gaps or holes. The pie should be completely sealed. Arranged pies on parchment or wax paper lined baking sheets, then refrigerate while your oil is heating.

Frying and finishing

Create a frying station by setting a wire cooling rack on top of a baking pan to catch the oil drippings. Set this by your stove.
When oil reaches 365, fry a batch of pies, flipping periodically to check for even browning on both sides. Keep an eye on the heat. You don't want it to go too high or too low. 365 is ideal. When pies are golden brown on both sides, remove to the rack.
Repeat with remaining pies.
When all the pies are done, make the icing. In a small bowl, whisk together the sifted powdered sugar and milk (or water) till smooth and pourable. You may need to add a little more liquid or you can add a touch of vanilla. Move the rack (with the pies) on top of another baking sheet lined with foil. Pour the icing evenly over the pies. Allow the frosting to set, then enjoy the pies while still warm. The foil can be rolled up with all the leftover icing and discarded, leaving the pan below clean.

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How to Make Perfect Berry Breakfast Pastries {recipe + video}

noreply@blogger.com (Jenn Erickson) — Thu, 30 Apr 2020 01:28:00 +0000

These lovely little pastries are always a hit with my Year Two students during our puff pastry unit. They're easy to put together and are definitely one of my favorite sweet treats to make for breakfast and brunch events.

This recipe is perfect for beginners because it uses store-bought puff pastry. It takes very little time to pull together the ingredients, and in less than an hour, you have delicious, flaky breakfast pastries bursting with fruit flavor.

The sweetened cream cheese strikes the perfect balance between the sweetness of the fruit and the buttery puff pastry. Here's my video on how to make them:

How to Make Berry Breakfast Pastrieshttps://www.youtube.com/watch?v=bGqHfWWgHJU

Berry Breakfast Pastries

Yield: 18 pastries

Author: Jenn Erickson

Prep time: 10 MCook time: 30 MTotal time: 40 M

A few simple ingredients give way to an exceptional little breakfast treat -- a great way to use seasonal fruits!

Ingredients:

6 ounces cream cheese, at room temperature
2 Tablespoons organic sugar (plain granulated will work too)
Zest of 1 medium lemon
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 pinch of salt
1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed (keep refrigerated until ready to use)
3 cups pie filling*
1 large egg, beaten for egg wash
Organic or sanding sugar for finishing

Instructions:

Preheat the oven to 400°F with one rack in the middle.
Line two baking sheets with parchment paper.
Unfold one sheet of puff pastry on a lightly floured work surface. Gently roll the pastry with a rolling pin to smooth out the folds and very slightly expand the size of the rectangle to accommodate a 3 ½” circle cutter six times.
Using a 3 ½” circle cutter cut out six circles. Gently fold scraps and set aside. Repeat with second sheet.
Gently lay all the scraps on top of one another and lightly press. Roll out to the original thickness of the pastry sheets. You should be able to cut six more circles. Do not try to roll out the scraps again. The dough will be too tough at this point.
Transfer the rounds to the parchment lined sheets. Use a 3 ¼” circle cutter to indent a ¼” border into each pastry. Do not cut all the way through. This mark will allow the border to rise and form an elevated crust during baking.
Use a fork to dock each crust in the center circle. This will prevent the dough from rising unevenly. Place both pans of prepared crusts in the refrigerator while you prepare the sweetened cream cheese.
In a medium bowl, with an electric mixer, beat the cream cheese sugar, lemon juice, lemon zest vanilla extract and salt until smooth.
Remove one pan of pastry dough from refrigerator. Put about ½ Tablespoon of sweetened cream cheese in the center of each round, then spread to the edge of the inner border with the back of a spoon.
Add about 1 Tablespoon fruit filing to the top of the sweetened cream cheese. Do not overload, or the filling will spill out over the border during baking.
Using a pastry brush, brush the border of each pastry with the egg wash. Sprinkle the borders and the fruit centers with organic sugar or sanding sugar.
Bake in center rack of oven at 400 F for 15 minutes or until pastry edges are golden brown.
Repeat steps with second pan of pastries.
Allow the pastries to cool on the pan for 5 minutes, then remove with a spatula to a cooling rack.
To finish, I like to add another small sprinkle of organic sugar on top of the fruit. I usually use a fairly tart fruit filling, so this provides some sweetness, sparkle and a very nice little crunch.

Notes:

Filling: I like to make a stovetop pie filling, let it cool, then mix 50/50 with fresh sliced fruit. I’ve also used canned cherry pie filling, which has turned out wonderfully. Use whatever you like. You can skip the filling” and just use fresh fruit tossed in sugar instead. You can also opt for fresh fruit stirred into homemade jam or jelly.

Puff Pastry: Always keep your puff pastry cold. If you’re working in a warm room, the pastry may start to get warm and go limp quickly. As soon as it starts to become too soft to work with it, refrigerate immediately until it firms back up.

Organic & Sanding Sugar: Organic sugar is sold in most grocery stores, but has a slightly larger crystal than table sugar, which makes it perfect for sanding. Sanding sugar can be found online and in specialty stores. Another option is raw sugar, which also has large crystals that hold up to the heat of the oven.

Products I used in this recipe:

12-pc Circle Cutter Set

OXO Silicone Pastry Brush

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Garlic Toast Points with Marbled Beet Chevre and Edible Flowers

noreply@blogger.com (Jenn Erickson) — Sun, 26 Apr 2020 18:27:00 +0000

Our valley is simply bursting with wildflowers and foliage at this time of year. I've been making point of getting outside a little bit every day for for a nature walk around our property, identifying various flora and finding ways to use them to add beauty, whimsy and flavor to the foods my family enjoys.

Enter: The Blue Fiesta Flower, a member of the Borage (Baraginaceae) family. These are larger than the Borage blossoms typically used for garnish, but they have a similar lemony-cucumber flavor with a touch of sweetness. They bloom March through May in Central through Southern California and as far South as Nevada and Western Arizona. They can be found on mountain slopes, streambanks, woodland, coastal bluff and desert scrubland. Contrary to their name, they are purple.

To enjoy the Blue Fiesta Flower, gently wash in cold water before use. Remove the bit of bristly green just behind the petals (sepal & receptacle). Keep refrigerated if not using immediately.

Marbled Goat Cheese

Plain Goat cheese
Beets (roasted, boiled or canned)
Pinch of salt

This isn't a recipe per-se. You can make your goat cheese as light or dark as you wish and make as much or as little as you wish.

Step 1: Take a small amount of cooked beets and making a puree in a food processor or blender. This becomes your dye. Set aside.

Step 2: Take a small amount of goat cheese and the pinch of salt and whip in your food processor, mixer, or with an immersion blender in a bowl. Slowly add some of the pureed beet , the same way you'd add food coloring. Whip until smooth. Add more "color" if you'd like. Set aside.

Step 3: Take an equal amount of goat cheese that you used in step 2. Whip till light and fluffy. Place in a shallow bowl.

Step 4: Dollops small spoonfuls of the beet goat cheese on top of the plain goat cheese. Using a fork or skewer, gently swirl the two together to create a marble pattern. Chill for 15 minutes.

Serve with crackers or toast points. I like to toast my bread, then rub each piece with a raw garlic clove. I topped my garlic toast points with the marbled beet chevre, some edible flowers, chives, lemon zest and a crank of freshly ground black pepper.

Enjoy!

Goat Cheese Cigarillos with Olive-oil Cured Nasturtium Leaves {Recipe & Video}

noreply@blogger.com (Jenn Erickson) — Tue, 21 Apr 2020 05:41:00 +0000

Wild Nasturtium flowers have long been prized in the culinary world for their vibrant petals and peppery flavor that lend themselves well to salads, compound butters, and garnish. But how about the leaves? This is a question I asked myself a while back during one of my foraging forays. Nasturtium leaves are so abundant, I just had to try something!

It turns out, the leaves are perfect for a quick blanching, then used as a vibrant green wrapper for tasty fillings. I came up with this very simple way of wrapping mild chevre inside the blanched leaves, then letting them cure in olive oil, black peppercorns and lemon zest overnight.

If you're curious about how the leaves taste, they are very mild. Blanching removes any bitterness and bite. The texture is very delicate. They are more tender than grape leaves.

Served the next day over toast points rubbed with a garlic clove, these small bites are not only beautiful, but the taste is out of this world. If you love goat cheese, you can't go wrong with the combination of garlic, bread, cheese, good olive oil and aromatics. If you don't care for chevre, try soft feta or even herb cream cheese.

Sometimes pretty foods are all about the novelty and lack the flavor to back up the visual temptations -- not so here.

I put together a short video to demonstrate how these were made, including a hack for blanching large leaves without them curling up and sticking together (Thank you, Chef Stone at Johnson & Wales University for teaching me this trick).

Chevre Nasturtium Cigarillo Tutorialhttps://youtu.be/rh2W5ZguIscHow to make olive oil cured Nasturtium leaf and Goat Cheese Cigarillos

GOAT CHEESE CIGARILLOS WITH OLIVE-OIL CURED NASTURTIUM LEAVES

Author: Jenn Erickson

How to use foraged wild Nasturtium leaves to make a beautiful and delicious appetizer with goat cheese, garlic toast points and lemon-black pepper olive oil.

Ingredients:

Quantities are up to you, based on how many you want to make)

Nasturtium leaves (medium size work best because they are still young and tender, but big enough to roll)
Nasturtium blossoms/petals for garnish Olive oil (a light tasting one, or a combination of oils that you like)
lemon zest
black peppercorns
4 cups boiling water (approximately, depending on the number of leaves
goat cheese (or soft feta, or herb cream cheese)
toasted baguette slices a large garlic clove

Instructions:

Step 1: Fill the container that you'll be using to cure the cigarillos with about 1/2 inch of olive oil.
Step 2: Add lemon zest and black peppercorns. Crush a few peppercorns to release a bit more pepper flavor. Stir.
Step 3: Arrange your gently washed and dried leaves on a wire rack. The wire rack should be set over a rimmed baking sheet. Pour the boiling water over the leaves until they begin to wilt.
Step 4: Carefully remove the rack from the pan. Place a dry towel over the leaves and rack. Flip towel and rack over. Remove the rack. Arrange the leaves on the towel.
Step 5: Fill each leaf with cheese, then roll up tightly. Put each roll into the olive oil. Continue until finished rolling. Cover the container and refrigerate for 24 hours. If, after 24 hours, your olive oil has set and gone cloudy, just let it sit out for a few minutes.
Step 6: Enjoy the cigarillos on top of a salad, on crackers, or serve on toasted baguette slices rubbed with a raw garlic clove. Drizzle some of the oil on the toasts before adding the cigarillo.

Notes:

Tip: The leftover oil is awesome for making a vinaigrette or using as a dip for a good crusty bread. You can also reuse it to make more cigarillos. Just make sure to keep uneaten cigarillos in the refrigerator.

Family Fun with your Belgian Waffle Maker -- 4 Cinnamon Roll Waffles in Just 2 Minutes

noreply@blogger.com (Jenn Erickson) — Sun, 19 Apr 2020 22:29:00 +0000

This isn't a new concept, by any means, but this week, it was finally time for my family to invest in a new waffle iron. The little beauty from VillaWare that we got as a wedding gift back in 2000 was ready to retire. So, with the arrival of Ned, our new Belgian waffle maker from Presto, I figured I'd make a fun little treat for the family with my kids.

Four waffles in 2 minutes -- not bad! Ned's a four-star rock star! He was a mid-priced model, had all the features I was looking for, and got great reviews. It's pretty amazing what you can cook in a waffle iron -- hash browns, risotto cakes, polenta cakes, grilled cheese sandwiches, quesadillas, brownies, brookies. Perfect for a dorm room or small apartment!

What unusual things have you made in a waffle iron?

I'm sharing an Amazon Associates link to the same model I used in the video. I will get a small percentage of each sale from Amazon, but it's not my purpose in posting this. It's just a no brainer and a win-win -- buyers don't pay any extra but have a quick, easy link, and my family gets an itty bitty "tip", which doesn't hurt during these strange, uncertain times.

It looks like the waffle iron is on sale today (4/19/2020) with an Amazon coupon. I don't have any connection with this, but it's definitely motivation to take advantage of the deal. I like this waffle iron just as much as my old one from VillaWare which was twice the price. I'm hopefully that Ned will serve us just as long!

10-Minute Miracle Scalloped Potatoes in a Mug

noreply@blogger.com (Jenn Erickson) — Sat, 18 Apr 2020 22:57:00 +0000

If you love potatoes, you are going to flip for this amazing recipe! Imagine this: Restaurant quality scalloped potatoes au gratin that take less than 10 minutes from start to finish, and are made in the microwave in a mug!

It's the brainchild of my 15-year old daughter who has been dabbling in mug cakes since she got a microwave in her room. With the quarantine in effect, she's been getting extra creative with her microwave meals. This one is absolutely genius! It is perfect for dorm cooking, apartments without a stove/oven, or for anyone who loves potato comfort foods and doesn't want to wait.

This simple recipe makes enough two serve two as a side dish!

My daughter's been creating recipes since she was teeny, and it would be incredible to see one of her original concepts go viral! Here's our video:

10 Minute Miracle Scalloped Potatoes in a Mug© Video Tutorialhttps://www.youtube.com/watch?v=zLXOMOia9V0&feature=emb_logoMake amazing, restaurant-quality scalloped potatoes au gratin in the microwave in less than 10 minutes -- and in a mug, no less! This recipe is the brainchild of my 15-year-old daughter, Max, who was inspired to create a savory microwave meal after dabbling in mug cakes.

10 Minute Miracle Scalloped Potatoes in a Mug©

Yield: 1-2

Author: Max & Jenn Erickson

Prep time: 4 MCook time: 6 MTotal time: 10 M

Ingredients:

1 6-8 ounce russet potato, washed and dried
1 Tablespoon butter
1 Tablespoon all-purpose flour
½ teaspoon kosher salt (or ¼ teaspoon table salt)
Pinch of fresh black pepper
½ cup milk (any kind you prefer)
2 ounces grated sharp cheddar
2 Tablespoons grated Parmesan
Garnish: 1-2 Ritz crackers, crumbled, finely sliced scallions or chives
Tools: Large mug (at least 16 oz.), fork, spoon, plastic wrap

Instructions:

Assemble all of your ingredients and tools.
Poke several holes in the potato (or potatoes -- video shows 1.5 potatoes because that was all that we had left to make the right amount) with a fork. Microwave for 1.5 minutes. Flip potato over, then microwave another 1.5 minutes. Set potato aside to cool.
While potato is cooling, put butter in the mug and microwave for 30 seconds. It should be melted and bubbling.
Stir the flour into the melted butter with a fork until thoroughly combined. Add the milk and stir to combine. Stir in the salt and pepper.
Microwave the sauce for 1 minute + 30 seconds (The goal is to get it to a low boil -- the sauce won’t achieve the right thickness if it doesn’t get hot enough. If it doesn’t thicken, it is likely to spill over when cooked. While the sauce is cooking, cut the potato into ¼” rounds.
Arrange a layer of potatoes in the mug, on top of sauce. Add a layer of cheeses. Repeat with potato and cheese layers (parm & cheddar), until you run out of potatoes. After the second layer of potatoes, use a spoon to lightly press layers down and move sauce up to the top.
Finish the stack with a generous layer of both cheeses. Cover the mug tightly with plastic wrap and microwave for 2 minutes.
Remove plastic wrap carefully, garnish with Ritz crumbles for a toasty au gratin and a few sliced scallions or chives. Allow to cool for 5 minutes before eating. It will continue to cook as it cools.

Notes:

For a smaller mug and/or portion, just cut the quantities in half, and adjust your timing.

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The Perfect Chocolate Chip Cookie Recipe

noreply@blogger.com (Jenn Erickson) — Thu, 16 Apr 2020 00:33:00 +0000

There are about as many different chocolate chip cookie recipes out there as there are definitions for what makes a chocolate chip cookie perfect. It all comes down to personal taste. As a person who isn't wildly into sweets, I'm very particular about my chocolate chip cookies. To me, the perfect chocolate chip cookie is loaded, but not-overloaded with chocolate. The sweet and salty balance is in perfect harmony. The edges are brown and crispy, but the middle is soft and chewy. If the cookies manage to last more than a few days, they retain their perfection chew and textures.

After decades of trying every recipe we could find, in pursuit of "perfection", my husband and I feel that we've finally come up with a formula that is everything we've been looking for. Actually, he gets all the credit. I was just the taste tester.

Our recipe is a riff on the recipe found on the back of Guittard chocolate chips. Of course, quality chocolate makes a huge difference and as far as grocery-store brands, Guittard is our favorite (Ghiradelli is good too!).

Baking, as all good bakers know, is a science. A good recipe, even a simple one like chocolate chip cookies, has been carefully balanced and tested. The "science experiment" if followed carefully should yield the same results in any environment.

We hope you enjoy our "formula" as much as we have!

The Jennuine Chocolate Chip Cookie

Yield: 24 Large Cookies

Author: Jenn Erickson

Prep time: 16 MCook time: 24 MTotal time: 40 M

To me, the perfect chocolate chip cookie is loaded, but not-overloaded with chocolate. The sweet and salty balance is in perfect harmony. The edges are brown and crispy, but the middle is soft and chewy. If the cookies manage to last more than a few days, they retain their perfection chew and textures. You'll find that cookie here.

Ingredients:

2 1/2 cups unsifted all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons table salt
1 cup butter -- two sticks -- (we use salted butter for this recipe), softened (room-temp)
3/4 cup organic sugar (the unprocessed sugar yields a more tender cookie)
3/4 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup Guittard Real Semisweet Chocolate Chips
1 cup Guittard Extra Dark Chocolate Chips
1 cup chopped walnuts, pecans, or coconut

Instructions:

Preheat oven to 350 F
In a small bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, cream the butter and sugars until light -- at least 5 minutes. You are creating air and melting the sugars at the same time. This is the key to the texture of these cookies.
Add the eggs and vanilla and beat for another 3 minutes.
Add half of the flour mixture and beat on low till combined.
Add the second half of the flour mixture and beat on low until just combined.
Add the chocolate chips, coconut, walnuts or pecans and stir until just combined.
Use a portion scoop (#30, 2.13 Tablespoons) and arrange 8-to-a-sheet on a parchment lined baking sheet. Repeat with a second baking sheet.
Bake, with pans on the center two racks of oven for 6 minutes. After 6 minutes, swap the position of the pans and continue baking for another 6 minutes.
Remove from oven. The cookies SHOULD look slightly undercooked.
Let the cookies cool on the pan for 6 minutes before removing to a cooling rack to finish cooling.
Repeat with remaining dough (you should have enough dough left for two more pans)

Recommended Products:

Size 30 Portion Scoop

Rubbermaid Commercial Products Stainless Steel Instant Read Oven/Grill/Smoker Monitoring Thermometer

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Dough should be thick and very light in color

Evenly scoop and space your cookies

When the cookies come out of the oven, they'll look undercooked in the middle

Baking Troubleshooting

1) Eggs -- When a recipe says "large", use large. Any other size will throw off the formula.

2) Baking Soda -- make sure it is fresh. If it's too old, it may no longer be active.

3) Measuring -- When you measure, make sure the measuring cup or spoon is filled and leveled with the rim. Don't under or over measure.

4) Measuring -- Use dry measuring cups for dry ingredients, so you can level off the top. NEVER measure dry ingredients in liquid measuring cups (the ones with the spout -- this makes it impossible for you to get an accurate measurement and again, your formula is off).

5) Temperature -- If you live in a very warm climate, the ambient temperature in your kitchen may not be ideal for baking. If it seems like your batter is too soft -- almost melty -- it means your kitchen is too warm. Simply refrigerate your dough for a bit until it firms up.

6) Temperature -- You follow the recipe to the letter, but your cookies still burn or are very undercooked. What happened? All ovens are different, and most, as they get older, no longer hold true to the temperature they report. I always recommend a simple oven thermometer so you can check the true temperature of your oven every time.

7) Overbeating -- As long as your ambient kitchen temperature isn't blazing hot, it's hard to overbeat the batter when it's just butter and sugars. However, once you add the flour, you have to be careful. Overbeating flour can cause tough and dry cookies. Once the flour is in, beat as minimally as possible.

Questions

Q: Can I use regular granulated sugar?

A: Yes. The organic sugar has slightly more moisture and a slightly deeper flavor, but the difference is not so great that it will make these cookies any less awesome.

Q: Do I have to use semisweet and ultra-dark chocolate?

A: No. You can use 2 cups of any chocolate chips you want. You can really shake it up with some white chocolate chips, semi-sweet chips, coconut and macadamia nuts! Customize, just keep the proportions the same as the formula (12 ounces total, or 6 ounces each when mixing two varieties).

Q: Why salted butter? I thought it was better to bake with unsalted.

A: Generally I like to bake with unsalted. However, salted butter in THIS recipe yields a perfect balance of sweet to salty that makes the cookies so perfect!

Q: I don't have a stand mixer. Can I use a hand mixer.

A: Yes.

Q: How long will these keep?

A: Good luck with that. They shouldn't last, unconsumed for long. But, if you have self-discipline, you can keep these cookies in an airtight container for up to a week and they will taste as fresh and lovely as the day you made them. Or, you can freeze them and save a few for a rainy day.

What To Do With Left Over Easter Eggs: Make Spring Garden Deviled Eggs {RECIPE}

noreply@blogger.com (Jenn Erickson) — Mon, 13 Apr 2020 21:29:00 +0000

Do you love Deviled Eggs? Whether you're looking for a way to use up hard-boiled eggs after Easter, or want a simple, natural way to add color, flavor and beauty to this classic appetizer, this is a recipe you should try or pin for later.

Inspired by a project done by one of my advanced culinary students (Sofia Moore, class of 2020) for an art gallery show last year, these hard-boiled eggs get their color from beets. The eggs are not pickled, but rather bathed in the beet water to take on the color without affecting the flavor balance.

I love decorating with edible flowers. On the central California coast, where I live, there are an abundance of local blossoms that grow wild in yards and green areas at this time of year. Pictured below are some of my favorites that can be foraged in April.

The large flowers, Nasturtium, have a peppery flavor and are delicious, but I'm saving them for a different recipe.

Pictured below from left to right: Chickweed (leaves and tiny white blossoms are edible and taste like lettuce), Three-cornered leek blossoms (tastes like chives), Wild geranium blossoms (slightly peppery), Wild Sweet Peas & shoots (a very light sweet pea flavor).

Foraging etiquette and safety: When foraging for wild edibles, keep in mind that you should not forage on private property. Pick only what you need and can identify. Do not rip out the roots of the plant. Do not forage in an area frequented by animals or where pesticides are used. Wash all foraged items before use.

Spring Garden Deviled Eggs

Author: Jenn Erickson

Prep time: Cook time: Total time:

This is a beautiful and delicious way to dress-up traditional deviled eggs. The eggs get a lovely magenta hue from beets, but are not pickled, so the delicate flavor balance isn't compromised. The eggs are garnished with edible spring flowers.

Ingredients:

Large or Extra Large eggs (quantity is up to you)
1 large fresh beet, peeled an diced
White vinegar (just a splash or two)
For the filling: (all to taste) mayonnaise, mustard, cayenne, a pinch of sugar, salt, pepper and a splash of pickle juice
Edible flowers for garnish

Instructions:

Place your eggs in a large pot and cover with cold water. Add the diced fresh beet. (If your eggs are already hard-boiled, just add the beets to about 8 cups of water in a large pot. Leave the eggs aside).
Over high heat, bring the eggs & beets (or just the beets) to a boil. Once boiling, set timer for 10 minutes. In the meantime, prepare a large bowl of ice & cold water (ice bath) and set aside.
After 10 minutes, turn off the heat. Use a slotted spoon to transfer the eggs directly to the ice bath to cool. The beets can remain in the water. Do not drain the water -- this is your color bath.
When the eggs have cooled, peel and set aside.
When the color bath has cooled, transfer to a container and add a splash or two of white vinegar. Add the eggs (if you're using Easter eggs, this is when you should add the peeled eggs to the beet liquid). The beets should remain in the liquid also. Refrigerate overnight.
When ready to make the deviled eggs, remove the cooked beets to a jar with enough of the liquid to cover them. These will keep in the refrigerator for about a week and can be eaten with a salad or however you'd like.
Make deviled eggs. Feel free to use your own recipe. For mine, I cut the colored eggs in half and scooped the yolks into a bowl. I added mayonnaise, mustard, a pinch of sugar, salt, white pepper, and cayenne pepper to taste. My secret ingredient is a splash of pickle juice from the dill pickle jar. I whip my yolks and the other ingredients with an electric mixer until they are exceptionally light and fluffy. Taste, adjust, then fill the eggs. I piped mine using a pastry bag and open French star tip.
Decorate -- Now you get to be an artist with your tiny blossoms, leaves and shoots. Tweezers help here.
Refrigerate until ready to eat.

Recommended Products:

Rivoean Kitchen Cooking Tweezers Culinary,3 Piece Set Stainless Steel

Piping Tips & Pastry Bags

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Step 1: Place your eggs in a large pot and cover with cold water. Add the diced fresh beet. (If your eggs are already hard-boiled, just add the beets to about 8 cups of water in a large pot. Leave the eggs aside).

Step 2: Over high heat, bring the eggs & beets (or just the beets) to a boil. Once boiling, set timer for 10 minutes. In the meantime, prepare a large bowl of ice & cold water (ice bath) and set aside.

Step 3: After 10 minutes, turn off the heat. Use a slotted spoon to transfer the eggs directly to the ice bath to cool. The beets can remain in the water. Do not drain the water -- this is your color bath.

Step 4: When the eggs have cooled, peel and set aside.

Step 5: When the color bath has cooled, transfer to a container and add a splash or two of white vinegar. Add the eggs (if you're using Easter eggs, this is when you should add the peeled eggs to the beet liquid). The beets should remain in the liquid also. Refrigerate overnight.

Step 6: When ready to make the deviled eggs, remove the cooked beets to a jar with enough of the liquid to cover them. These will keep in the refrigerator for about a week and can be eaten with a salad or however you'd like.

Step 7: Make deviled eggs. Feel free to use your own recipe. For mine, I cut the colored eggs in half and scooped the yolks into a bowl. I added mayonnaise, mustard, a pinch of sugar, salt, white pepper, and cayenne pepper to taste. My secret ingredient is a splash of pickle juice from the dill pickle jar. I whip my yolks and the other ingredients with an electric mixer until they are exceptionally light and fluffy. Taste, adjust, then fill the eggs. I piped mine using a pastry bag and open French star tip.

Step 8: Decorate -- Now you get to be an artist with your tiny blossoms, leaves and shoots. Tweezers help here.

How do they taste? That's up to you. If you balanced your flavors right, you should have an amazing looking and tasting deviled egg. But what about the flowers? The flowers should be used sparingly, should be fresh, and should add just a subtle little something to a perfectly prepared deviled egg.

Dalgona Coffee, Worth the Hype? Oh Honey, Yes {Recipe & Video}

noreply@blogger.com (Jenn Erickson) — Sun, 12 Apr 2020 22:19:00 +0000

Coffee lovers, by now you've probably seen the latest and greatest trend in coffee splashed all over social media -- It's called Dalgona Coffee, Whipped Coffee and 400 Coffee because of the hundreds of times the cloud of coffee froth is whipped when whisked by hand.

The country of Macau is credited with this miracle of food science-magic, but fortunately for everyone currently sheltering-in-place, it's incredibly easy to make at home. It takes less than 5 minutes, costs little, and is definitely worth the hype.

I'm a lover of honey lattes, so I made a minor tweak to the original Dalgona formula. The original formula is 1/1/1 ratio of hot water to instant coffee to granulated sugar.

Heavenly Honey Whipped Coffee

Yield: 1

Author: Jenn Erickson

A honey twist on the viral sensation of "Dalgona Coffee" -- easy and delicious.

Ingredients:

2 Tablespoons hot water
2 Tablespoons instant coffee (I use Nescafe)
1 Tablespoon organic sugar
1 Tablespoon warm honey

Instructions:

Simply put everything in a medium bowl and either whisk by hand or use an electric mixer to whip to stiff peaks -- you're going for a thick, thick, foam (think ultra lush shaving cream). The color will go from dark brown to very, very light.
Fill a glass or mug with your preferred choice of milk (warm or cold) and top with the whipped coffee. Garnish with a pinch of cocoa power, cinnamon, cardamom, or whatever you like.

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The Cutest Easter Cookies: Coconut Cream Cheese Cookie Nests

noreply@blogger.com (Jenn Erickson) — Sat, 04 Apr 2020 15:00:00 +0000

This delicious little recipe combines a classic Easter candy ~ Cadbury Mini Eggs ~ with my all-time most popular recipe -- The Macaroon Kiss.

The buttery, cream cheese dough is rolled in coconut, then baked. While still warm, simply nestle three little chocolate eggs inside.

Coconut Cream Cheese Cookie Nests

Yield: 48 cookies

Author: Jenn Erickson

This is a rich, tender and buttery little cookie with toasted coconut and the best Easter candy EVER!

Ingredients:

2 1/2 cups All purpose flour
1 Tablespoon plus 1 teaspoon baking powder
1/2 teaspoon table salt
2/3 cups butter, softened
6 oz. cream cheese, softened
1 1/2 cups granulated sugar
2 large egg yolks
1 Tablespoon plus 1 teaspoon Vanilla extract
1 Tablespoon plus 1 teaspoon juice from a fresh orange
10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions
Cadbury Mini Eggs (2 10oz. bags)

Instructions:

In a medium bowl, sift flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the butter, cream cheese, and sugar until light and fluffy. Add egg yolks, vanilla and orange juice and beat till smooth.
In 1 cup increments, mix flour in to the butter mixture. Add the 6 cups flaked coconut and beat to combine.
Refrigerate dough for 1 hour.
Preheat oven to 350. One at a time, scoop dough into 1.5" balls (about the size of a large walnut, roll between your palms, then roll in the bowl of remaining coconut (4 cups).
If you have a #40 portion scoop, use that for nicely uniform 1.5" cookies.
Arrange on an ungreased baking sheet, at least an inch apart (cookies will spread slightly). A standard cookie sheet should accommodate a dozen cookies at a time. Bake 16-18 minutes, until the cookies puff and are lightly browned.
Remove from oven. Immediately press three eggs in to the center of each cookie. You may want to lightly press the edges of the cookie inward to give the nest a fuller shape (optional).
Cool on a rack for 15 minutes. With a thin spatula, gently move cookies on to a rack to finish cooling.

Notes:

Recipe was originally published by me (copyright Jenn Erickson) on this blog under the name of Rook NO. 17 on 2/28/12. This is my original content.

For Hummus Lovers: Wasabi Edamame Hummus {RECIPE}

noreply@blogger.com (Jenn Erickson) — Thu, 02 Apr 2020 17:49:00 +0000

Some of the best and most enduring recipes for entertaining have come from moments where a host or hostess is forced to improvise with whatever is on hand. Such is the case with this super easy, quick and delicious Asian twist on classic Hummus.

Edamame (fresh soybeans) are high in protein and have a bright green color that really pops on a festive holiday spread. I used them in place of the traditional garbanzo beans. To play the role of the tahini (sesame paste), I went with wasabi mayonnaise. I used the premade stuff from Trader Joes, but you can use regular mayo and simply add wasabi (found in the ethnic section of most grocery stores) to taste.

What makes this delicious dip extra fun and will amuse and entertain partygoers is if you can track down some shrimp chips (a.k.a.) prawn crackers to serve with it. They are colorful delicious, and are just about as close as you can get to performing a magic trick in the kitchen. My kids love to watch these little wonders transform from what looks like a chip of colored plastic into a light and puffy snack in less than a minute in the microwave.

You can find shrimp chips in most Asian markets. They are very inexpensive and a small box makes a lot of chips. To make, simply place the uncooked chips on a single layer on a microwave safe plate. Microwave for 50 seconds. They will emerge from the microwave light and puffed and ready to serve.

I love the fact that this dip is packed with protein and that the "chips" aren't fried in oil.

Wasabi Edamame Hummus

Author: Jenn Erickson

Prep time: 8 MCook time: Total time: 8 M

Edamame play the role of chickpeas and wasabi mayonnaise steps in for tahini in this wonderful new Asian twist on Hummus.

Ingredients:

1 12-ounce bag frozen shelled edamame
1/4 cup wasabi mayonnaise
1 teaspoon sesame oil
A squeeze of fresh lime
1 garlic clove
Tablespoon fresh basil
Tablespoon fresh cilantro, plus more for garnish
1/4 cup olive oil
Salt and pepper to taste
Black sesame seeds for garnish

Instructions:

Place the frozen edamame in a microwave-safe bowl. Cover and microwave for 2-3 minutes, until thawed and slightly warm.
In the bowl of a food processor, combine edamame, wasabi mayo (or replace with regular mayo and add wasabi to taste), sesame oil, lime, garlic, fresh herbs and olive oil.
Purée until smooth. Season with salt and freshly ground pepper to taste. Drizzle in more olive oil or a bit of warm water till desired thickness is achieved.
Transfer to a serving bowl and garnish with black sesame seeds and minced cilantro. Serve with shrimp chips, rice crackers or pita chips.

Notes:

Recipe was originally published by me (copyright Jenn Erickson) on this blog under the name of Rook No. 17 on 12/12/2015. This is my original content.

Recipe: Tempura Fried Wild Mustard Blossoms

noreply@blogger.com (Jenn Erickson) — Fri, 27 Mar 2020 00:22:00 +0000

In a time of many shortages, there's one thing that is not in short supply -- Wild Mustard. If you drive pretty much anywhere in California at this time of year, this prolific weed is seemingly everywhere. Did you know that it's delicious? It's great raw in salads -- it tastes a bit like broccolini -- and adds a lot of color and fun. It's free and it's nutritious.

Wild mustard grows all over our property, so at this time of year, I send my kids out back with a basket and scissors to snip the tiny clusters of blossoms. They're delicate, so to wash, we put them in a bowl filled with cold water and gently dunk them. Dirt and other unwanted debris sinks to the bottom and the blossoms float. My families absolutely favorite way to eat them is what we call "Popcorn Mustard Flowers". They're essentially foraged, washed and towel-dried mustard blossoms dipped in a simple tempura batter and fried. They taste like broccoli tempura and disappear quickly!

So, as they say, eat the weeds! Get out there in the fresh air, do some culinary weeding, and enjoy a delicious snack!

Wild Mustard Blossom Tempura

A high smoke-point oil for frying (canola, vegetable, corn, peanut)

Field Mustard Blossoms, washed and gently towel dried

1 cup all-purpose flour

1 Tablespoon cornstarch

1/4 teaspoon salt

1 1/2 cups sparkling water, as cold as possible

Step 1: Preheat your oil to 360 F.

Step 2: Prepare the batter by whisking together the flour, cornstarch and salt. Add water and gently whisk just till combined. Do not over whisk or this will create gluten.

Step 3: When oil reaches 360. Gently dip a blossom cluster into the tempura. Gently shake off excess, then place in the oil. Repeat with several blossom clusters. Use tongs or a slotted spoon to move the blossoms around so they cook evening.

Step 4: When gold brown and crisp, remove to a cooling rack. Salt lightly while still hot. Repeat with remaining blossoms. Serve warm.

Note: Wild nasturtium works well as tempura too.

Recipe: Monterey Fishermans Wharf Clam Chowder

noreply@blogger.com (Jenn Erickson) — Tue, 24 Mar 2020 18:24:00 +0000

Inspired by the rich and legendary clam chowders of Old Fishermans Wharf in Monterey, California, this clam chowder is a culinary tour of our historic seaside town -- It's the salt air on your skin, the sound of the sea lions and gulls, the slow fog drifting across the bay, and the flavors of John Steinbeck's Cannery Row.

I grew up on the Monterey Peninsula. What I looked forward to the most, when visiting the Wharf was getting a sample of clam chowder, getting a box of freshly made caramel corn from Carousel Candies, and then feeding the sea lions -- in that order.

I was delighted to pass on the tradition of Monterey-style clam chowder to my students this past year, with this perfected version of a local recipe that was handed down to me and adapted for small-batch home cooking. It was such a hit with my students that it was requested, made and served all football season long at our school's concession stand. Now, I'm happy to share the recipe with everyone...Enjoy!

Monterey’s Fishermans Wharf Clam Chowder

Yield: 4-6

Author: Jenn Erickson

Prep time: 10 MCook time: 20 MTotal time: 30 M

Ingredients:

2/3 cup diced carrot (¼” dice) -- square off, then dice -- see sample
¼ cup small diced onion
1/3 cup celery, (washed and ¼” dice) -- see sample piece
1 cup medium diced red potato, wash, but do not peel -- see sample piece
**return any unused vegetables to Chef after you’ve measured in a dry measuring cup**
2 slices bacon, cut into small pieces with scissors, ¼” strips -- see sample piece
4 Tablespoons butter (half stick)
2 small cloves of garlic or one large, minced -- very fine
1 ¼ - 1 ½ cups clam juice
1/2 cup all-purpose flour
3 cups lowfat milk
¼ cup heavy cream
1 teaspoon kosher salt
¼ teaspoon white pepper
1 teaspoon fresh thyme leaves, minced -- or -- ¼ teaspoon dried thyme
8 ounces chopped clams (1 cup, drained)
Salt and pepper to taste

Instructions:

Place the potato in a small microwave safe bowl and cover tightly with plastic wrap. Microwave for two minutes.
Place carrot, onion, par-cooked potato, celery, butter and bacon in a Dutch oven. Saute over medium-high heat until vegetables are tender (set timer for 10 minutes). Be careful not to burn the bacon. Taste to make sure vegetables are cooked through (especially carrots and potato) before moving on to step 2.
When vegetables are tender and bacon is cooked through, stir in flour to make a roux. Reduce heat to medium. Stir with a rubber scraper and cook for 2 minutes, stirring frequently to cook off the raw taste of the flour.
Add clam juice, milk and cream. Stir by using a large wire whisk to break up the roux and incorporate into the liquids. Immediately proceed to step 4.
Stir in the garlic, salt, pepper, thyme and clams. Bring to a boil over high heat, stirring constantly with the rubber scraper (scraping the bottom to prevent burning), then reduce to medium low (simmer) for 5 minutes or until the chowder achieves the desired level of thickness. T
Taste and check the potatoes for doneness. Adjust seasoning with salt and pepper.
Serve with sourdough bread.

Notes:

The chowder will continue to thicken as it cools, so remove it from the heat before it has achieved your full level of desired thickness.

If the chowder becomes too thick, or if reheating the second day, just add water, milk or clam juice to achieve desired consistency.

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Recipe: Apple Pie Tacos

noreply@blogger.com (Jenn Erickson) — Tue, 24 Mar 2020 00:28:00 +0000

Nothing says The Ides of March are nearly upon us like an Apple Pie Taco toting Triceratops. Am I right? Well, maybe Shakespeare and Julius Caesar, but I digress.

Pi day snuck up on us this year. And, by March 14 things in the world were already pretty sketchy. There was no time to make prep pie crusts with my students for honest to goodness pi-shaped pies. Not knowing if we'd be returning to school the following week, I figured we'd lighten up the mood with something fun and easy -- Apple Pie Tacos. If you have some apples and flour tortillas sitting around, you're more than half-way there!

Start by making an easy apple pie filling. This filling can be frozen or canned for future use.

Apple Pie Filling

4-6 large Granny Smith apples, peeled, cored, and sliced into bite-sized chunks (or however you like your pie apples)
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt (use less if you only have table salt
1/8 teaspoon ground nutmeg

2 cups water
1 cup granulated sugar

3 1/2 tablespoons cornstarch

Step 1: In a large bowl, toss the cut apples with lemon juice and set aside.

Step 2: Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a small bowl. Set aside.

Step 3: Bring water to a simmer in a large saucepan over medium heat.

Step 4: Stir sugar mixture into the water. Bring to a boil

Step 5: Boil for 2 minutes, stirring constantly.

Step 6: Add the apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6-10 minutes (depending on the thickness of your apples).

Step 7: Set aside to cool while you heat the oil and fry the shells.

Cinnamon Sugar "Taco" Shells

Small Flour Tortillas (4-6)
Cinnamon sugar - 1/3 cup granulated sugar, 2 teaspoons cinnamon mixed in a pie plate or shallow bowl (at least the diameter of the tortillas)

1 large saute pan with at least 1/4" of neutral oil (vegetable, canola, corn)

Set up a frying station with a pan or plate lined with paper towels for you fried tortillas, tongs, the cinnamon sugar mixture, and a plate or dish on which to put the finished product.

Step 1: Heat oil over high heat. When oil is hot (about 360 degrees F if yo have a thermometer), fry a single flour tortilla till golden brown on one side. Flip over with tongs till golden brown on the other side. The tortilla should not be so crisp that it can't be folded with out cracking.

Step 2: Place fried tortilla in cinnamon sugar, coat both sides. Fold tortilla in half to make a taco. Set aside and repeat with remaining tortillas.

Apple Pie Tacos

Apple Pie Filling

Cinnamon Sugar Taco Shells

Vanilla Ice Cream or whipped cream

Optional: Caramel sauce and fine flake sea salt (like Maldon or Fleur de Sel)

Put a small scoop of warm apple pie filling into the taco.

Add a few small scoops of vanilla ice cream.

Put another small scoop of apple pie filling on top.

Finish with whipped cream, caramel sauce and finishing salt

Tastes Like Childhood ~ Classic Caramel Corn Recipe

noreply@blogger.com (Jenn Erickson) — Sun, 22 Mar 2020 20:44:00 +0000

When I went back to teaching full-time as a Culinary Arts instructor, blogging moved to the back burner. But the world sure has shaken up the status quo these past few weeks. I'm thankful that I am still able to teach from home, and like everyone, am adjusting to this strange new world, sequestered away with my husband and six not-so-little monkeys.

For my own sanity, and hopefully as a way of providing some home-cookery-catharsis to others, it seems like a good time to start sharing some of the recipes I've developed and fine-tuned over the years for my students.

Like one of my all-time favorite sources for recipes, America's Test Kitchen, my high school classroom is a bit of an America's Teenage Test Kitchen -- my recipes go through rigorous testing and refinement, ultimately passing the can-do test for 100 or more teenagers at all different academic levels, culinary experience levels, and abilities.

With most people stuck at home and resources limited, I decided to have my first recipe share be my caramel corn recipe. It's simple, delicious, and uses only a few ingredients. It's perfect for snacking and satiating a sweet-tooth. Enjoy!

Classic Caramel Corn Recipe

Yield: 10 cups

Author: Jenn Erickson

Prep time: Cook time: Total time:

Delicious caramel from scratch is used to make a perfect snackable caramel corn.

Ingredients:

For the Caramel

1/2 stick unsalted butter cut into 4 pieces
1/2 cup granulated sugar
1/2 cup brown sugar (not packed)
1/2 cup corn syrup
1/2 can sweetened condensed milk (half of a 14 oz. can)
1/2 teaspoon vanilla extract

For the Perfect Stovetop Popcorn

3 tablespoons coconut oil or other high smoke-point oil
1/2 cup of high quality popcorn kernels
One 3-quart heavy-bottomed pot with lid

For the Caramel Corn

10 cups popped popcorn (stovetop recipe below)
1 cup caramel (recipe for homemade is below)
2 Tablespoon water
1 teaspoon baking soda with no lumps

Instructions:

Spray a 2-cup glass measuring cup and set aside.
Wet your medium saucepan (the inside), then dump out water. Do not dry.
In the prepared saucepan, add your butter pieces. Melt over medium heat.
Remove from heat. Into the melted butter whisk in sugars, corn syrup and condensed milk (NOT VANILLA) till smooth. Return to burner at half power.
Attach a candy thermometer. Cook on half power (medium) until temperature reaches 240, whisking gently, but constantly and being sure to scrape the bottom.
Once thermometer reads 240, remove whisk carefully. Continue stirring with a rubber scraper, taking special care to constantly scrape the bottom, until thermometer reads 250.
During this time, pop your popcorn. Caramel takes the longest between the 240 and 250 mark.
Remove pan from heat as soon as temp reaches 250. Stir in vanilla.
Pour Caramel into the prepared, sprayed 2-cup glass measuring cup. You'll use 1 to 1 1/4 cups of the caramel for the Caramel Corn recipe.

In a large pot with a heavy bottom, heat the oil over medium heat.
Put 3 kernels into the oil. Wait for the popcorn kernels to pop.
When the kernels pop, remove them with tongs; add the rest of the popcorn in an even layer.
Cover the pot all the way, remove from heat and count 30 seconds.
Return the pan to the heat with lid just slightly offset to allow a little steam to escape. The popcorn should begin popping soon, and all at once.
Once the popping sounds like it’s reached a peak, gently shake the pan by moving it back and forth over the burner for a few seconds.
Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into your serving bowl, or if making Caramel Corn, directly on to your foil-lined baking sheet with nonstick spray.

Make the Caramel Corn

Preheat oven to 300 F
Completely line a baking sheet with foil, then spray with nonstick spray
In a small saucepan, add water and caramel. Cook, whisking constantly over medium-low heat until bubbling.
Remove from heat. Whisk in baking soda. Caramel will bubble and become lighter in color. Immediately pour caramel evenly over the popcorn.
Use a rubber scraper sprayed with nonstick spray to fold to coat the popcorn quickly and carefully (caramel is hot).
Place pan in center rack of oven for 8 minutes. Remove from oven. Sprinkle with 1/2 teaspoon sea salt. Stir and fold with rubber scraper to distribute caramel.
Cook for an additional 8 minutes.
Remove from oven and immediately scrape up caramel that has stuck to the bottom of pan. Fold over onto popcorn.
Transfer popcorn to another lightly sprayed pan or piece of parchment paper.
When warm to the touch, break up caramel corn with your fingers. Enjoy.

Notes:

Can be stored in an airtight container for up to 7 days.