kitchen sketches

Hot Lemon Asparagus Linguine and a Strawberry Rhubarb Tart

2011-05-26T13:11:00.000-07:00

I made a couple of wonderful seasonal dishes this weekend, and I knew I had to share the recipes with you. Asparagus, strawberries, and rhubarb are all healthy ingredients that are only available local and fresh for a couple of months a year - at least in Germany - so I try to grab them whenever I see them.

This pasta dish is a lovely way to use fresh asparagus. It is delicious, quick and simple to make, and we all loved it. The flavor combination of the garlic cream sauce with lemon and asparagus is wonderful.

Hot Lemon Asparagus Linguine with Parmesan

1 pound (500 g) thin asparagus spears

2 Tbsp. butter

2 cloves of garlic, minced

1 cup heavy cream

1 pound (500 g) dried linguine or your favorite pasta

2 Tbsp. olive oil

juice of one lemon, plus 1 tsp. grated lemon zest

salt and freshly ground pepper

freshly grated parmesan cheese

Bring a medium sized pot of water to boil. Meanwhile, trim the woody stems of the asparagus spears and cut into 2 - 3" pieces, slicing diagonally. Blanch the asparagus in boiling water until stems turn bright green - about 3-5 minutes. Then remove from pot and rinse with cold water, drain, and set aside.

In a small pot, melt butter and saute minced garlic cloves briefly. Add cream and let cook at a very low simmer, stirring frequently. While cream sauce reduces, cook your linguine noodles or other pasta according to package directions.

Heat olive oil in a separate pan, and add asparagus stems. Stir in hot garlic cream sauce and add salt to taste. Continue simmering.

When pasta is cooked, drain and return to pot. Pour over cream sauce with asparagus and mix well. Add fresh pressed lemon juice and lemon zest and give all another good stir.

Serve immediately topped with grated parmesan cheese and freshly ground pepper. A delicious early summer pasta dinner with a salad and a cool glass of crisp white wine.

Note: It is important to serve the pasta immediately for a creamy, delicious sauce - otherwise the cream and lemon sauce may begin to separate. But don't let this scare you away, this pasta is definitely worth it.

If you are up for dessert, this is a great recipe to try which combines strawberries and rhubarb. I love the tart, slightly sweet flavor and it is also quite simple to make.

Strawberry Rhubarb Tart

Pastry:

This is my favorite foolproof recipe, or of course you can use your own favorite pastry recipe

Filling:

1 1/2 cups sliced strawberries

1 1/2 cups sliced rhubarb - about 2 stalks

1/2 cup sugar

1/3 cup flour

pinch of salt

2 Tbsp. butter

1-2 Tbsp. milk

1-2 tsp. sugar

whipped cream or ice cream - optional

Preheat oven to 400ºF (200ºC). Make the filling by combining strawberries, rhubarb, sugar, flour, and pinch of salt in a large bowl. Mix gently and thoroughly.

Roll out your pastry dough to a large thin circle, about 18-20" in diameter. Carefully place the pastry dough in a large ceramic quiche or tart form - or use a lined baking sheet for a free form tart. Spoon the filling in the middle of the dough circle, and dot with butter. Gently fold up the sides of the dough, leaving some space open in the middle of the tart to allow steam to escape. Brush pastry with milk and sprinkle with a bit of sugar.

Bake for 15 minutes, then reduce heat to 350ºF (175ºC) and continue baking for another 30-40 minutes until crust is golden. This tart has the tendency to bubble over a bit and may puff during baking.

Let cool for 10-15 minutes before serving. This tart tastes especially wonderful served warm, and many people like it with a dollop of whipped cream or ice cream on the side.

Enjoy! I'm sending summer love to you :)

Stephanie

Potato and Fresh Herb Soup

2011-04-22T13:14:00.000-07:00

I took a weekend cooking class to learn about European wild herbs this spring. My job in the class was to prepare a potato and wild garlic soup. Wild garlic, or "Baerlauch" in German, is a intensive and aromatic herb that grows in shady forest areas in Central Europe.

The soup was easy to prepare and had a lovely flavor, and I made it again at home for dinner with wild garlic I bought at the local farmer's market. The day before Good Friday is called Gruendonnerstag or "Green Thursday" in German, and one tradionally prepares food using fresh herbs, especially soups. The spring herbs are supposed to give one renewed vitality and health after surviving the long dark winter in Europe.

Here is my version of this simple and healthy springtime soup.

Potato and Fresh Herb Soup

4-5 cups vegetable broth

2 pounds potatoes, washed, peeled, and diced

2 small onions, chopped

juice of 1 lemon

1-2 cups finely chopped fresh herbs of your choice - wild garlic (if you can find it) - chives, parsley, cilantro, thyme - use a mixture of your favorites

salt and pepper

sour cream

more fresh, chopped herbs for garnish

Boil the vegetable broth in a large pot and add the chopped potatoes and onions. Let boil for 20-25 minutes or until potatoes are tender. Add lemon juice and fresh herbs and turn off the heat. Let flavors steep for 10 minutes, then puree all to your desired consistency, adding salt and pepper to taste, and more vegetable broth or hot water as needed. Serve garnished with a generous spoonful of sour cream and a sprinkle of fresh, chopped herbs. Enjoy!

Note : This soup also reheats well. Just add more liquid as needed and adjust seasonings.

Chocolate Banana Muffins

2010-01-29T16:52:00.000-08:00

Yesterday, the girls and I baked chocolate banana muffins made with whole wheat flour.

With lots of fiber, these muffins are healthy as well as rich, moist, and delicious; you'll have to try them!

I've included the recipe for you below :)

Chocolate Banana Muffins

1 cup pureed banana (2-3 medium bananas)

1/2 cup oil

1/3 cup milk

1 egg

1 tsp. vanilla

2 cups whole wheat flour

1/2 cup brown sugar

3 Tbsp. cocoa

3 tsp. baking powder

1/2 tsp. salt

1/2 cup finely chopped chocolate

Preheat oven to 400ºF / 200ºC and grease or line 12 muffin cups. In a large bowl, mix together pureed bananas, oil, milk, egg, and vanilla until well blended. In a separate bowl, combine flour, sugar, cocoa, baking powder, and salt. Add the flour mixture to banana mixure all at once, and stir until moistened. Fold in chopped chocolate. Spoon batter into muffin cups and bake for 18-20 minutes or until muffins test done with a toothpick.

Enjoy!

Apple Cranberry Tart

2009-12-22T09:55:00.000-08:00

My Grandma's butter crust pastry is wrapped around a fruity filling of apples and cranberries in this simple tart recipe that tastes even more delicious than it looks.

Grandma's Butter Crust Pastry

2 cups flour
pinch of salt
2 tsp. sugar
1/4 cup butter, cut into small pieces
1/2 - 3/4 cup cold milk

Mix flour with salt and sugar. Cut butter into flour mixture and blend until flour has the consistency of coarse meal. Stir in milk gradually until dough forms a ball and pulls away from the sides of the bowl. Using more flour as necessary, knead dough for 3-4 minutes or until smooth. Roll dough out as thinly as possible into a large circle. Transfer dough into a deep dish pie or quiche form and let the extra dough hang over the edges of the pan.

Apple Cranberry Filling

4-5 tart apples, peeled and thinly sliced (I like to use Granny Smith apples)
1 cup fresh or frozen cranberries
3 Tbsp. sugar
2 Tbsp. flour
pinch of cinnamon
2 Tbsp. butter, in small pieces

Mix apples, cranberries, sugar, flour, and cinnamon together and toss well until coated. Place fruit mixture into the center of your tart crust by spoonfuls, and dot with butter. Fold crust edges over fruit filling. If desired, brush pastry shell with 1 Tbsp. milk and sprinkle with a bit of sugar. This will help your tart crust brown nicely and give it a little sparkle.

Bake at 375ºF / 190ºC for 45-55 minutes or until golden brown and the filling is bubbly. Let the tart cool for at least 10-15 minutes before serving. Best eaten warm and especially nice with a dollop of freshy whipped cream or vanilla ice cream.

A lovely holiday dessert!

Sweet Potatoes with Ginger and Lime

2009-12-22T09:36:00.000-08:00

You'll love the flavors of the fresh ginger and lime with a touch of chili in this recipe. An exotic and delicious dish for the holidays and winter months.

Sweet Potatoes with Ginger and Lime

3 Tbsp. melted butter
1 Tbsp. peeled and grated fresh ginger
juice of 1 lime
2 Tbsp. brown sugar
pinch of salt
1 tsp. chili powder
2 large sweet potatoes, peeled and sliced 1/4" thick

Stir together melted butter with ginger, lime, brown sugar, salt, and chili powder. Pour over sweet potato slices and mix well to coat. Arrange slices in a buttered 9 inch glass or ceramic form in overlapping circles.

Cover with aluminum foil and bake at 350ºF / 175ºC for 25-30 minutes, then remove foil and bake for another 30 minutes until slightly browned and tender.

Spicy, sweet, tart goodness.

Eggplant Goat Cheese Tart with Cherry Tomatoes and Pine Nuts

2009-12-22T09:08:00.001-08:00

This is one of my favorite tarts. The pastry crust is is wonderfully flaky and scented with olive oil, and the goat cheese, eggplant, tomato mixture topped with a sprinkling of pine nuts is heavenly.

Eggplant Goat Cheese Tart with Cherry Tomatoes and Pine Nuts

Pastry:

2 cups / 250 grams flour
4 Tbsp. olive oil
1 egg yolk
1 tsp. salt
6-7 Tbsp. ice water

Topping:

6 Tbsp. olive oil
2 garlic cloves, minced
pinch of chili flakes
1 tsp. provencial herbs
1 eggplant, diced
salt & pepper
12-14 cherry tomatoes, halved
5 oz. / 150 grams goat cheese roll, chopped
1/4 cup pine nuts

Combine flour with oil, egg yolk, and slat. Stir in ice water gradually until dough clings together. Knead briefly, press into a ball, and let rest, covered. Grease or line a baking sheet and preheat oven to 400ºF / 200ºC.

Sauté garlic, chili flakes, herbs, and eggplant in 3 Tbsp. olive oil or until eggplant is soft, tender, and golden. Season with salt and pepper to taste.

Roll out pastry to form a large free form oval shape about 1/4" thick. Place on baking sheet and brush with 1 Tbsp. olive oil. (I roll out the dough directly on a sheet of parchment paper, and lift the paper with the dough onto the baking sheet.) Distribute eggplant topping onto dough, add cherry tomatoes cut side up, then sprinkle on chopped goat cheese and the pine nuts.

Bake for 30 minutes or until golden and bubbly. Perfect with a green salad and a glass of wine. Yum, yum, yum!

Roasted Red Pepper Crostini

2009-12-21T15:48:00.000-08:00

These make a delightful warm appetizer and are quite easy to make. The brilliant color of the red peppers when pureed is fantastic!

Roasted Red Pepper Crostini

1 baguette, cut into 1/2 inch slices
olive oil

3 garlic cloves, minced
2 red bell peppers, roasted, peeled, seeded and chopped (you can make your own, or use ones from a jar)
2 Tbsp. cashew nuts
3 Tbsp. Parmesan cheese
1 Tbsp. olive oil
2 tsp. lemon juice
dash of red pepper flakes
salt and pepper to taste

4 oz. / 150 grams soft, spreadable goat cheese
basil leaves or other fresh herbs for garnish

*****

Preheat oven ot 350ºF / 175ºC. Brush baguette slices with olive oil and toast lightly for about 5-7 minutes. Keep oven warm.

In the meantime, combine garlic, red peppers, cashews, cheese, olive oil, lemon juice, and red pepper flakes in a food processor. Blend until smooth and season with salt and pepper.

First, spread toasted baguette slices with the soft goat cheese, and then top with a tablespoon of the red pepper spread. Return to the oven and bake crostini until warm and slightly bubbly - about 5 minutes.

Sprinkle a few fresh herbs on top as a garnish, if desired, and serve warm. Your taste buds will be happy!

This recipe was inspired by one I found on the Williams Sonoma website. It is a real time-saver to use purchased marinated roasted red peppers, and the crostini taste wonderful either way.

Cauliflower Cheese Soup

2009-12-21T15:35:00.000-08:00

This is such a nice warming soup for days when it's cold outside. The flavors of cauliflower and cheese are lovely together.

Cauliflower Cheese Soup

2 Tbsp. butter
1 medium onion, chopped
6 small potatoes, peeled and chopped
1 small cauliflower, chopped
3 carrots, peeled and chopped
3 cloves garlic, minced
1/2 tsp. cumin
1/2 tsp. chili
1 tsp. curry or tumeric

1 1/2 cups grated Swiss or Cheddar cheese
1 cup whole milk or cream
salt and pepper to taste

Melt butter in a large pot and saute onion until translucent. Add potatoes, cauliflower, carrots, garlice and spices. Saute for another couple of minutes, stirring constantly.

Add enough stock or water to cover vegetables, and bring to a boil. Lower heat, and simmer for 15-20 minutes or until vegetables are tender. Let cool slightly, then puree with an immersion blender or in a food processor. Add milk or cream, and whisk in grated cheese. Adjust seasoning with salt and pepper to taste. Heat soup until hot, but do not boil. Serve topped with more grated cheese.

This creamy soup is delicious with hot cornbread or fresh bread from the oven. Enjoy!

Austrian Linzertorte

2009-12-01T08:35:00.000-08:00

I made this traditional Austrian jam, nut, and spice flavored tart this weekend to celebrate the first Advent here in Germany, and I was surprised at how delicious it was! The lattice top makes it pretty, and it tastes even better on the day after baking. A great, make ahead holiday treat.

Austrian Linzertorte

10 Tbsp. (150 g) butter, softened
1/2 cup (100 g) sugar
1 egg
1 tsp. Kirschwasser schnapps or rum
7 oz. (200 g) ground almonds or hazelnuts (should be about 2 cups)
1/4 cup (30 g) flour
pinch of salt
1 Tbsp. cocoa
1 tsp. cinnamon
dash of nutmeg
6-7 heaping Tablespoons of seedless raspberry or red currant jelly, stirred until smooth

Butter and flour a 10" (26 cm) springform pan and preheat oven to 350º F /175º C.

Cream together butter and sugar, then blend in egg and schnapps or rum. Add nuts, flour, salt, and spices, and mix well. Cover dough and refrigerate for 2 hours until firm.

Remove dough from refrigerator, and set aside 1/3 of dough. Roll out the larger portion of dough, adding flour as necessary - dough may be sticky - and press into the bottom of the springform pan. Spread jelly onto dough, leaving the outer edge of the tart, along the rim of the pan, uncovered.

Next, roll out the remaining 1/3 of the dough, and cut into 1/2" (1 cm) strips. Place strips onto jelly covered tart and press down around the edges. Finish the tart by adding one last strip of dough around the outer edge of the tart. Don't worry if it doesn't look perfect at this point, the strips of dough will spread out a bit during baking.

Bake for 35-40 minutes in your preheated oven.

Let cool before serving and dust lightly with powdered sugar. As I mentioned before, this jam cake tastes even better the day after baking. Make a pot of tea or coffee, light a candle, turn on your favorite music, and enjoy!

Grandma's Fudge Brownies

2009-11-20T06:30:00.001-08:00

If you don't already have a favorite homemade brownie recipe, this is your chance. This recipe is adapted from my grandmother's, and I have made lots of people around the world happy with these delicious fudgy brownies.

Whenever I make a plate of these brownies for a party, they disappear in a flash - and my European friends all swoon with delight, begging me for the recipe. Here it is for your enjoyment:

Grandma's Fudge Brownies

1 cup (250 g) butter
1/2 cup (50 g) unsweetened cocoa
3 eggs
1 3/4 cups (380 g) sugar
1 Tbsp. milk
1 Tbsp. rum
1 1/2 cups (150 g) flour
pinch of salt
4 oz. (100 g) bittersweet chocolate, chopped
1/2 cup (100 g) pecans or walnuts, chopped (optional)

Preheat oven to 350ºF (175ºC). Butter and flour a 9 x 13" pan.

Melt butter in a saucepan, stir in cocoa until well blended. Remove pan from heat, and let cool.

Meanwhile, beat eggs in a bowl and add sugar. Beat until foamy. Add milk and rum. Then stir in the cooled butter/cocoa mixture. (Don't get impatient at this point - it is important to let the butter mixture cool down first, or you will cook the eggs in your batter!)

Gradually, add flour and a pinch of salt. Fold in chopped chocolate and nuts (if desired). Spread into pan, and bake for 25-35 minutes or until tests done.

Especially wonderful warm. Try not to eat them all at once ;)

Greek Village Salad

2009-11-13T10:29:00.000-08:00

This Greek salad is delicious with quiche or fish dishes, or as a light lunch served with hot bread. It is also a great way to boost your immune system this time of year with fresh vegetables, raw garlic, and lemon juice.

Greek Village Salad

1 large or 2 medium size cucumbers, sliced into rounds, then halved or quartered
3-4 medium tomatoes, seeded and diced
1 red onion, minced
1 red or yellow bell pepper, diced
salt and pepper

2 cloves garlic, minced
juice of 1/2 lemon (or more to taste)
4 Tbsp. olive oil
1 tsp. dried oregano
6 oz. / 180 grams Feta cheese, crumbled or diced
1 cup Calamata or best quality black whole olives

In a large bowl, combine cucumbers, tomatoes, red onion, and bell pepper. Season with salt and pepper and set aside.

In a small bowl, whisk together garlic, lemon juice, olive oil, and oregano. Add the Feta cheese and olives to dressing, then pour mixture over vegetables. Toss well and refrigerate for at least one hour before serving.

Enjoy!

Amazing French Toast

2009-11-09T05:41:00.001-08:00

I was convinced that I didn't like French Toast until I tried this recipe over the past weekend. Maybe this French Toast recipe will make a believer out of you too! I think the secret lies in using slices of French baguette or Italian ciabatta. It's an excellent way to make a delicious breakfast from the bread leftover from the evening before. The recipe for the egg/milk mixture was inspired by one I found in the "Joy of Cooking" cookbook.

French Toast

1/3 cup milk
2 eggs
1 Tbsp. maple syrup
1 tsp. rum
pinch of cinnamon
pinch of salt

8-12 slices of French or Italian bread, cut into 1/2" (1 cm) slices
butter as needed
powdered sugar

Mix milk, eggs, maple syrup, rum, cinnamon, and salt together and blend well. Heat up a generous amount of butter in a non-stick skillet. Dip each piece of bread in the milk/egg mixture, then immediately place the bread pieces into the buttered skillet. Brown the toast on both sides, and serve hot dusted well with powdered sugar.

Note: My husband told me that in German, a similar recipe is called "Arme Ritter" - "Poor Knight" - interestingly enough. After enjoying our "French Toast," he decided it should be called "Lucky Knight." Hope you feel lucky when you try it too!

Maple Pecan Cake

2009-11-06T06:47:00.001-08:00

Autumn has arrived, and simple nut and maple-flavored cakes like this one are perfect for the season. I made this for a Sunday morning brunch, and it was delicious warm with a pot of coffee. The ingredients for the cake are mostly light and healthy, so you won't have a guilty conscience after indulging.

Maple Pecan Cake

Pecan Topping:

1 1/2 cups chopped pecans
1/2 cup brown sugar
1 tsp. cinnamon
6 Tbsp. melted butter

Cake:

1 cup whole wheat flour
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup maple syrup
1/2 cup canola oil
2 eggs, lightly beaten
1 cup plain yogurt
1 tsp. vanilla

Preheat the oven to 350º F. Butter and flour a 9" round springform pan.

For the pecan topping: Mix together pecans, brown sugar, and cinnamon. Drizzle over melted butter and stir well. Set aside.

For the cake batter: In a large bowl, combine flours, baking powder and soda, salt. In a separate bowl, beat maple syrup, oil, and eggs until well blended. Stir in yogurt and vanilla. Add wet ingredients to dry ingredients all at once, and mix by hand until evenly combined.

Spread half of the batter in the prepared pan, then sprinkle on half of the pecan topping. Cover with remaning batter, and sprinkle over the rest of the pecan mixture.

Bake for 38-45 minutes, or until cake tests done with a toothpick.

**I adapted this lovely recipe from The Natural Health Cookbook. Enjoy!

Curried Pumpkin Soup with Creme Fraiche

2009-10-31T11:15:00.001-07:00

This pumpkin soup recipe is one of our autumn favorites. Healthy, hearty, wonderful!

Curried Pumpkin Soup with Creme Fraiche

1 onion, minced
2 Tbsp. olive oil
1 small pumpkin, peeled, trimmed, and cubed (about 6 cups)
3-4 medium potatoes, peeled and cubed
1/4 tsp. cumin
1/4 tsp. chili
1/4 tsp. curry powder
8 cups vegetable stock
1 tsp. salt
1-2 Tbsp. lemon juice
1/2 cup creme fraiche or sour cream

In a large soup pot, saute onion in olive oil for 1 minute, then add pumpkin, potatoes, and spices. Saute, stirring constantly for 2-3 minutes, then add vegetable stock. Bring to a boil and simmer for 20-25 minutes or until vegetables are tender.

Remove from heat, and puree with an immersion mixer or in a blender. Add salt and lemon juice to taste. Reheat soup, as necessary, and garnish each bowlful with a spoonful of creme fraiche or sour cream before serving, if desired.

Pumpkin Seed Dip with Chili and Lime

2009-10-31T10:19:00.001-07:00

This exotic sounding dip tastes amazing with tortilla or pita chips. The lime juice and chili in the recipe are the perfect accents to the nutty, roasted pumpkin seed flavor. You will be pleasantly surprised!

Pumpkin Seed Dip with Chili and Lime

1 1/2 cups hulled pumpkin seeds
3 Tbsp. olive oil
2 cloves garlic, minced
1/2 tsp. cumin
1/2 tsp. chili powder
3/4 cup vegetable stock
juice of 1 lime
salt to taste
paprika

Dry roast pumpkin seeds in a skillet, stirring constantly until they begin to pop. Remove from heat, cool slightly, then grind finely in a food processor. Set aside.

Heat the olive oil in the skillet, add garlic and saute for about 30 seconds before adding spices. Stir in ground pumpkin seeds and vegetable stock, and cook down until creamy. Add lime juice and salt to taste.

Puree the mixture once more in the food processor for a smooth consistency. Put into your favorite serving bowl and sprinkle with a bit of ground paprika, if desired. Serve warm or at room temperature with tortilla or pita chips. Addictive!

Note: Do be sure to use the "hulled" pumpkin seeds; this is important for the success of this recipe. Enjoy :)

Pumpkin Coconut Cookies

2009-10-31T09:46:00.000-07:00

The pumpkin in this recipe makes these cookies especially moist and tender. A delicious, sweet treat for the autumn kitchen!

Pumpkin Coconut Cookies

1/2 cup butter, softened
3/4 cup brown sugar
1 egg
3/4 cup pumpkin puree
1 tsp. rum or amaretto

3/4 cup plain flour
3/4 cup whole wheat flour
1/2 tsp. baking soda
dash of salt
1 tsp. cinnamon
1/2 tsp. cloves

1/2 cup shredded coconut
1/2 cup chopped walnuts or pecans

Preheat oven to 350º. Grease or line a baking sheet. Cream butter and brown sugar together until blended, then beat in egg, pumpkin puree, and rum. In a separate bowl, mix flours, soda, salt, and spices. Add dry ingredients all at once to pumpkin mixture. Fold in coconut and walnuts. Drop by rounded teaspoonfuls onto baking sheet, and bake for 12-15 minutes or until golden.

Variation: Add 1/2 cup raisins to the batter for a fruity touch.

Black and White Chocolate Chunk Cookies

2009-10-22T03:59:00.000-07:00

This week, I realized that my German husband had never tried real American chocolate chip cookies. Now hot chocolate chip cookies coming fresh out of the oven are a treat that no one should miss, so I did my best to come up with a recipe using ingredients that are easily found in Europe (and in my pantry).

For instance, I substituted chopped dark and white chocolate for the chips, and I used a spoonful of molasses to approximate American-style brown sugar. I also added a bit of whole wheat flour, and reduced the sugar slightly in my recipe. Give these cookies a try; my husband was very pleased :)

Black and White Chocolate Chunk Cookies

2 cups white flour
3/4 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 1/2 cups sugar
1 Tbsp. molasses
1 tsp. vanilla extract (or vanilla sugar for Europeans)
2 eggs
7 oz. (200 grams) bittersweet chocolate, chopped
3 1/2 oz. (100 grams) white chocolate, chopped

Preheat oven to 375ºF / 190ºC.

Combine flours, soda, and salt in a small bowl. Cream butter, sugar, molasses, and vanilla extract or vanilla sugar in a large bowl. Beat in eggs. Stir in the flour/soda mixture, and mix well. Add chocolate chunks and drop by small spoonfuls onto cookie sheets. Bake for 9-10 minutes or until edges have turned golden brown.

Let cool slightly for 1-2 minutes on cookie sheets before removing. These cookies keep very well in a cookie tin - you will have several days of pleasure :)

Potato Leek Soup with Fresh Thyme and Cream

2009-10-17T01:50:00.000-07:00

A cold, crisp wind is blowing outside, and that always puts me in the mood for soup. Here's a rich and delicious potato leek soup recipe to warm you up from my kitchen to yours. Enjoy!

Potato Leek Soup with Fresh Thyme and Cream

2 leeks, trimmed and chopped
1/4 cup butter
4 medium potatoes, peeled and diced
3/4 cup heavy cream
salt and pepper
fresh thyme

Saute leeks lightly in butter, then add potatoes. Cover the potatoes with water or soup stock and boil until tender. Add salt to taste (1-2 tsp.). Let cool slightly, then puree until smooth. Whisk in cream and pepper to taste. Heat and adjust seasoning, but do not bring to a boil. Garnish with sprigs of fresh thyme (or chives or other herbs of your choice) before serving.

Lovely with fresh bread and a salad.

Note: If the thought of all this butter and cream makes you dizzy, you can substitute milk for some of the cream. The soup won't be quite as rich, but is also delicious prepared this way. Happy cooking!

p.s. - the lovely tea towel is from Skinny LaMinx :)

Pumpkin Pecan Spice Muffins

2009-10-14T09:34:00.001-07:00

When the first snowflakes started falling today, I made a big pot of tea and decided a batch of pumpkin pecan spice muffins would be just perfect for the early "winter" weather. This recipe is quick and simple, and a warming treat served fresh from the oven with a pat of butter.

Pumpkin Pecan Spice Muffins

3/4 cup sugar
1/4 cup oil
2 eggs
3/4 cup pumpkin puree
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1/4 tsp. each: ground cinnamon, ginger, nutmeg, ginger
(or 1 tsp. pumpkin pie spice blend)
1/2 cup chopped pecans

Preheat oven to 400ºF / 200ºC. Generously grease or line a 12 cup muffin tin.

Combine sugar, oil, eggs, and pumpkin, mix well. Sift together flour, baking powder, soda, salt, and spices in a large bowl. Stir pumpkin mixture quickly into the dry ingredients, then fold in pecans. Mix just until all ingredients are moistened.

Fill muffin cups 1/2 to 2/3 full; muffins will expand during baking. Bake for 15-17 minutes or until golden. Serve warm with butter.

Note: The 3/4 cup pumpkin puree is roughly half of a 15 oz. can of pumpkin. I freeze the remaining puree and use for another batch of muffins later. If you are baking for a crowd (think Halloween or Thanksgiving), you could double the recipe and use the entire can :) Hope you enjoy these!

Blueberry Sour Cream Pancakes

2009-10-09T05:34:00.000-07:00

Last weekend, I grabbed one of summer's last baskets of fresh blueberries at the market, and on Sunday morning I surprised everyone with these Blueberry Sour Cream Pancakes. They disappeared quickly; yours will too :)

Blueberry Sour Cream Pancakes

1 1/2 cups flour
2 1/2 tsp. baking powder
pinch of salt
3 tsp. brown sugar

3/4 cup sour cream
3/4 cup milk
2 large eggs, beaten
4 Tbsp. butter, melted

1 cup blueberries

Combine flour, baking powder, salt, and sugar. In a separate large bowl, mix sour cream and milk, then blend in eggs and melted butter. Add dry ingredients to egg mixture all at once, and stir until just moistened. Fold in berries.

Cook pancakes in a hot pan with a bit of butter and/or oil, and keep warm in a 200ºF/100ºC oven. Serve with butter and warmed maple syrup. Yum!

**Note: Feel free to substitute cranberries (adding a bit more sugar) or chopped apple/pear when blueberries aren't in season.

Red Bell Pepper, Red Onion, and Mushroom Quiche

2009-09-25T05:15:00.001-07:00

I developed this quiche recipe after trying and testing countless varieties, and I think you will like it - it's foolproof!

Use your own favorite (unsweetened) pastry dough recipe for the shell. The filling is easy to make and you can substitute different vegetables if you'd like - zucchini and sun-dried tomatoes work very well too.

You'll need:

1 10 inch pie pastry shell, partially baked for 10-15 minutes and cooled (in a springform or a ceramic dish)

Vegetable saute:

1 red bell pepper, chopped
2 cups mushrooms, cleaned and chopped
1 red onion, chopped
2 cloves garlic, minced
2-3 Tbsp. olive oil
herbs of your choice
salt/pepper

Saute chopped vegetables in olive oil with a sprinkle of herbs of your choice and salt/pepper to taste. Be sure to saute the vegetables until they have released their juices and moisture has evaporated from the pan - otherwise your quiche may get soggy! Let cool.

Filling:

3 eggs
1 cup cream
1/2 cup milk
4 oz Feta cheese, crumbled finely

1 cup Swiss cheese, grated
2 Tbsp. Parmesan cheese, grated
salt and pepper to taste

Combine eggs, cream, milk, and Feta cheese in a bowl until well blended. Season with salt and pepper to taste. Reserve the Swiss and Parmesan cheeses for later.

To assemble:

Scatter the Swiss cheese on the bottom of your cooled pastry shell. (This is another secret to keeping your crust crisp - not soggy.)
Top with cooled vegetable saute mixture, then pour over egg/cream filling. Sprinkle with grated Parmesan.

Bake for 35-40 minutes at 375ºF or until golden and center has puffed.

Let cool for 10 minutes or so before serving to set. Wonderful with a fresh salad. Enjoy and have a nice weekend!

Note: Be sure you are using a 10 or 11" pie shell - many American pie dishes are only 9". An alternative would be to make 2 smaller quiches, as one reader suggested!

Penne Alla Vodka in Rome

2009-09-18T10:01:00.000-07:00

An easy, fast pasta recipe that I hope you will love:

Penne Alla Vodka

1/3 cup olive oil
1 small onion, minced
3 cloves garlic, minced
1/4 cup vodka
3-4 cups ripe tomatoes, peeled, deseeded, and diced
a sprinkle of red chili flakes
salt/pepper to taste
1/2 cup heavy cream, room temperature
1 lb./450g penne pasta
2 Tbsp. fresh basil leaves, chopped
freshly grated Parmesan cheese

Saute onion and garlic in olive oil for 1-2 minutes, then add vodka. Simmer until reduced by half (this will burn off most of the alcohol content). Add tomatoes, chili flakes, and salt/pepper to taste. Simmer covered for 20 minutes.

Meanwhile cook penne pasta in salted, boiling water and drain. Pour the cream into the tomato sauce, and heat through. Add 1 Tbsp. of the basil leaves to the sauce, reserving the rest for garnish.

Combine the pasta and sauce, stirring well. Adjust seasoning if necessary, and serve immediately garnished with remaining basil and grated parmesan.

Perfect with a green salad, hot bread, and a glass of red wine! Pretend you are on an Italian vacation in Rome (at least that's what I do :)

Cooking Notes:

1. Yes, you must peel the tomatoes first. But you may used canned peeled and diced tomatoes if you are in a hurry (a 28 oz. can should do the job!)

2. No, the pasta does not taste like vodka. But it has a special little secret touch that is delicious and not quite explainable.

3. If your pasta is cooked before your sauce is finished, you can add a small splash of olive oil to the cooked pasta to keep it from sticking while you wait.

Enjoy!

Red Currant Scones on the Veranda

2009-09-04T00:55:00.000-07:00

I never knew about fresh red currants until I moved to Germany. They look beautiful, but are quite sour and are perfect to use for baking cakes, muffins, and scones. However, cranberries work equally as well in the recipe and around Thanksgiving and Christmas, I use cranberries instead. (So don't despair if you life in a part of the world where red currants are not available!)

The recipe is quite simple, and these scones are one of my family's breakfast favorites when served warm with butter.

Red Currant (or Cranberry) Scones

3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
1/2 cup butter, cut into small pieces
1 cup fresh red currants or cranberries
1 egg
about 1/2 cup milk

Preheat oven to 400ºF (or 200ºC). Grease or line a large baking sheet.

Stir together flour, baking powder, salt, and sugar in a large mixing bowl. Cut butter into flour mixture using fingers or a pastry blender until the mixture resembles coarse crumbs. Stir in currants or cranberries. Break egg into a measuring cup for liquids and beat well. Add enough milk to egg to make 3/4 cup, and stir to blend with egg.

Add milk/egg mixture to dry ingredients; stir gently with a fork until particles cling together. Mixture will be crumbly. Form a ball of dough and divide into two parts. With floured hands, gather each part into a ball and place onto the baking sheet. Press each ball into a 6 inch circle (about 1 inch high). Using a sharp knife, cut each circle into 6 wedges, and pull apart to separate wedges, leaving at least 1/2 inch between them (dough will expand while baking).

Bake for 18-20 minutes or until lightly golden. Serve hot with butter, and perhaps with honey and marmelade if you are so inclined :)

When I look at Veranda, it reminds me of how relaxing it would be to spend a lazy late summer afternoon sitting outside, sipping tea, and nibbling on a scone - preferably a homemade red currant scone with the perfect balance of sweet and tart.

Why not take some time out to enjoy these scones as a weekend breakfast or brunch treat? Enjoy!

In Milan with Chocolate Biscotti

2009-08-14T08:46:00.001-07:00

When I look at this collage of a small European kitchen in red and green, I imagine myself somewhere in Italy (perhaps in Milan), sipping a cappuccino with a biscotti on the side.

My Italian friends have told me that what Americans call "biscotti" are actually a specialty of Tuscany, where they are called "cantuccini", made with almonds, and eaten with dessert wine after a meal. But we won't worry about the culinary historical details too much :)

What I can promise you is that these chocolate biscotti are wonderful crispy cookies, just perfect for dipping into a steaming cup of your favorite coffee drink in the morning.

Chocolate Biscotti

6 oz. semi-sweet chocolate
6 Tbsp. butter
3 large eggs
1 cup sugar
1 tsp. vanilla extract
3 cups flour
2 tsp. baking powder
pinch of salt
1 Tbsp. cocoa
1 cup nuts (walnuts, pecans, or almonds), chopped coarsely

Preheat oven to 300ºF. Grease or line 2 baking sheets.
Gently melt chocolate and butter together in a saucepan and let cool.
Beat eggs and sugar together in a bowl until frothy. Stir in vanilla extract, then add cooled chocolate/butter mixture.
In a separate large bowl, combine flour, baking powder, salt, cocoa, and nuts.
Add wet ingredients to flour mixture and stir well.

Drop 1/4 of dough onto one half of the baking sheet, and form into a narrow, flattened log (it is a good idea to butter or oil your hands first as the dough will be sticky). Repeat with another 1/4 of the dough on the other side of the baking sheet, leaving plenty of space between the logs of dough.

Bake for 30 minutes. Remove from oven, cool for 10 minutes, then using a sharp knife, slice into 1/2 inch strips. Turn the strips onto their sides, and rebake for another 10-15 minutes or until crispy. Repeat procedure using remaining dough and second cookie sheet.

Your chocolate biscotti will keep for several days in a sealed tin - if you don't eat them all up first :) Enjoy!

French Picnic + Puff Pastry Tart with Olives and Cheese

2009-08-05T16:28:00.000-07:00

Are you ready to go on a French Picnic today? Pack your favorite bottle of wine, some fresh fruit, and a few pieces of this deceptively simple to make Puff Pastry Tart with Olives and Cheese. This tart tastes delicious warm or at room temperature.

(before baking)

(after baking)

Convinced? Good. The Dijon mustard in the recipe might sound a bit strange at first, but it provides the perfect secret kick to this tart. And yes, it must be Dijon, it really does taste much better :) Here's the recipe:

Easy Puff Pastry Olive Cheese Tart

1 sheet puff pastry (half of a 17 1/4 oz. box), at room temperature
a little flour
1-2 Tbsp. Dijon mustard
8 oz. Emmenthaler or other Swiss cheese, sliced thinly
3 medium tomatoes, seeded and chopped
large handful of black olives
1 Tbsp. fresh basil, or other fresh herbs, chopped
salt, pepper
2 cloves of garlic, chopped coarsely
2 Tbsp. olive oil

Preheat oven to 400º F (200º C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll the puff pastry out into a 12 x 18" rectangle. Transfer to prepared baking sheet.

Brush pastry thinly with Dijon mustard, then cover completely with sliced Swiss cheese. Sprinkle on chopped tomatoes, then the black olives, and dust with chopped fresh basil, salt and pepper to taste.

In a small bowl, combine the chopped garlic with the olive oil, then drizzle the mixture onto tart.

Bake for 20-30 minutes or until cheese in the middle of the tart is bubbly. If the puff pastry starts to rise unevenly, just prick it with a fork and continue baking. Serve warm, cut into squares, with a nice summer wine or drink of your choice. Enjoy!

Take this to your next picnic with good friends, pretend you are in France, and I promise you will love it :)

Soirée + Strawberry Tiramisu

2009-07-24T18:07:00.001-07:00

Can you imagine a summer evening dinner party when you look at this collage? I imagine soft lighting, pleasant music, interesting conversations, and delicious food - I suppose that's why I called this one "Soirée."

Recently, I was looking for a dessert dish for evenings when it is just too hot to turn on the oven, and this recipe for Strawberry Tiramisu made me smile.

The combination of strawberries with flavors of orange and vanilla, fresh whipped cream, and layered ladyfingers is a light and fruity version of Italian tiramisu. It's a memorable way to use your summer strawberries, and is a special treat when garnished with grated white chocolate and fresh mint leaves.

Invite your friends over for a little "Soirée" of your own and share your Strawberry Tiramisu - it will be a crowd pleaser.

Strawberry Tiramisu

4 cups strawberries, cleaned, trimmed, and quartered (reserving a few berry halves for garnish)
4 Tbsp. sugar
4 Tbsp. Grand Marnier, or other orange liqueur
2 cups heavy cream
8 oz. mascarpone (Italian cream cheese)
1 tsp. vanilla extract
juice of 1 orange
14 oz./ 400g package of ladyfingers (about 50 pieces)
a few fresh mint leaves
3-4 Tbsp. grated white chocolate

Marinate quartered strawberries in 2 Tbsp. sugar and 2 Tbsp. Grand Marnier, set aside.

Whip heavy cream until it forms stiff peaks, then stir in remaining 2 Tbsp. sugar and vanilla extract. Fold in mascarpone/cream cheese, and continue beating until creamy.

In a separate bowl, combine juice of 1 orange and 2 Tbsp. Grand Marnier.

Place a layer of ladyfingers in the bottom of a 9 x 13" glass serving dish. Drizzle with one half of the orange juice/Grand Marnier mixture. Add a layer of strawberries (including juice), then one half of the whipped cream. Repeat. Garnish with grated white chocolate, fresh mint leaves, and a few halved strawberries.

Cover and refrigerate for at least 8 hours or overnight to allow the flavors to blend.

Variation idea: use raspberries instead of strawberries, and garnish with grated bittersweet chocolate

Enjoy!

Garden Harvest + Tomato Goat Cheese Bruschetta

2009-07-17T07:51:00.000-07:00

A few years ago, I had a cherry tomato plant on the balcony, and it was such a delightful experience to pluck the little aromatic tomatoes from the vine as soon as they had ripened.

As an urban city dweller, I can only imagine what it must be like to have your own garden full of fresh fruits and vegetables! These days I have neither a balcony nor a garden, but I am lucky enough to have a couple of weekly farmer's markets in my neighborhood.

Back in rural Tennessee where I grew up, my grandfather was an avid gardener. His home grown tomatoes were so abundant and delicious, people came from miles around to buy them. Interestingly enough, I didn't like tomatoes much as a child, but I have come to appreciate them as an adult.

Perhaps all of this played a part in my inspiration to create my little tomato basket collage "Garden Harvest."

Today I hope to inspire you with one of my favorite fast and easy summer tomato recipes:

Tomato Goat Cheese Bruschetta

3 tomatoes, seeded and chopped
6 sun-dried tomatoes packed in oil, drained and chopped
1 clove garlic, minced
2 Tbsp. fresh basil, shredded
3 tsp. capers, drained
2 Tbsp. olive oil
salt and pepper to taste

1 baguette, sliced diagonally, in ½“ slices
1 package (4 oz.) spreadable goat cheese (or herbal cream cheese, if you prefer)

Combine first 6 ingredients in a small bowl and set aside to marinate. Meanwhile, spread baguette slices with soft goat cheese (or cream cheese). Top each baguette slice with a spoonful of the tomato mixture and serve immediately.
Great for party buffets. The combination of flavors is just melt in your mouth wonderful.

p.s. I made these for a party where I first met my husband. You know what they say - the way to a man's (or woman's) heart is through his/her stomach. What can I say, it worked for me! Enjoy :)

White Sangria

2009-07-10T02:35:00.001-07:00

First of all, let me say that I am not a food stylist - obviously! There are many people out there who do a much, much better job of photographing food than I possibly can. You'll find a few links to some gorgeous, very professional looking blogs in my section "A Moveable Feast".

I am an artist and illustrator who loves to cook and bake and have fun in the kitchen. When I have time. Between my two young children (ages 1 and 3) and working, I find that I have less and less time in the kitchen to try out and develop new recipes, and I miss that.

With this blog, I hope to get back into the kitchen and somehow share and document my love for art and food with you. I've been drawing for as long as I can remember, and I've been collecting recipes and baking since I was 10. This is an experiment. I'll do my best, but be kind and patient with me.

I plan to share one recipe a week that correlates with a collage, painting, or drawing I've made. You can find prints of my artwork in my online shop, and I will enclose a collectable recipe card with each purchase.

Enough said, let's get on to the first recipe! Today I'd like to share with you my recipe for "White Sangria" or "Sangria Blanco." I've made this for summer parties, and couldn't stop refilling my friends' glasses! This recipe makes enough for 2 small pitchers or one very large pitcher. It's very easy to make, and the result is light, citrusy, and delicious.

White Sangria

1 lemon, sliced
2 limes, sliced
2 oranges, sliced
½ cup sugar
½ cup water
2 oz. Grand Marnier
1 bottle Chardonnay or your favorite white wine, chilled
1 cup sparkling water
ice cubes

Boil sugar and cup of water briefly until sugar is dissolved.
Place sliced citrus fruits in a large pitcher, add Grand Marnier,
sweetened water, wine, and sparkling water, stir well. Chill.
Just before serving, add ice cubes.
Perfect for summer parties!

Have fun in your kitchen & I hope to see you again next week with another new recipe!