Two-Minute Dark Chocolate Cherry Sorbet

May 18, 2012

Chalk it up to hormones, but sweets are what I’m craving these days. Pregnancy seems to have extinguished my prior love for veggies, and try though I might, I just can’t get into them. Perhaps they’ll be more appealing once I’m no longer nursing, but for now, fruit is where it’s at. Oh, and chocolate. I’m always all about chocolate.

This dark and decadent treat is based on a smoothie that’s been appearing at my mom’s house recently, and after a couple minor tweaks, I’ve converted her concept to a quick and easy sorbet. It takes all of two minutes to prepare and makes for a dessert that is satisfying and guilt-free. And since it contains greens, I can even count it toward my veggie intake for the day.

The flavors here are intense yet complementary with frozen cherries serving as a sweet stage for the dueling dark chocolate and peppery arugula. A touch of honey brings balance to the dish, and while the recipe technically yields two servings, you won’t be receiving any disapproving looks from me if you happen to finish it all by yourself.

Two-Minute Dark Chocolate Cherry Sorbet

Makes 2 servings.

1 cup lightly packed baby arugula
4 cups frozen cherries
2 tablespoons honey
¾ cup cold water
1 3.5-ounce bar of good quality dark chocolate (about 70% cacao), coarsely chopped

In a high powered blender, combine the arugula, frozen cherries, honey, and enough water to help the mixture blend (I used ¾ cup, but you made need more or less depending on your blender’s motor). Blend until smooth, transfer the sorbet to a small mixing bowl, and use a wooden spoon to stir in the chocolate chunks until incorporated. Scoop into serving dishes and serve immediately.

Tips and Tidbits

For even richer chocolate flavor, try adding 1-2 tablespoons of unsweetened cocoa powder to the mix. Give the blended mixture a taste and throw in a little bit more honey if needed to counter the bitterness of the cocoa.
The above recipe provides instruction for using a blender, but a food processor would also work. If you decided to take that route, you may find that little to no water is needed.
My experience with this dessert has indicated that it is best eaten right away. When I froze it to enjoy later, the earthiness of the arugula became more pronounced, and I found I didn’t enjoy it quite as much.

ENJOY!

≈ 1 Comment

Tags

arugula, cherry, chocolate, dark chocolate, easy, fast, frozen, green, recipe, smoothie

Red Potato Salad with Garlic and Whole Grain Mustard

May 16, 2012

With all the sunshine we’ve had here in Seattle these last few days, I’ve caught myself leaning in to summer and looking forward to the season more than I have in years past. July and August usually find me in front of a fan with a glass of ice water, waiting not so patiently for the day when autumn might relieve my misery, so it’s quite out of the ordinary for me to be thinking such happy thoughts about the upcoming transition.

I can’t help myself; scents of strawberries and sunscreen are filling my head as I anticipate the blessings of barbecues, hikes, and evenings that seem to stretch on for days. The rising temperatures will be a challenge to be sure, but I’m hoping this year I won’t mind as much. Now that Eowyn is a bit older, I have a feeling we’ll experience our fair share of splash parks and sprinklers in our quest to beat the heat.

Grilled bratwurst is a summer favorite in our house, and no doubt we’ll be eating lots of it this year, likely accompanied by this tangy potato salad. I recently ordered something similar at Delicatus, a simple yet sophisticated deli in Seattle’s Pioneer Square, and the taste was so striking that I knew I had to try making my own version. In this recipe, garlic and whole grain mustard steal the show, creating a dramatic flavor that is balanced by the addition of Greek yogurt and cider vinegar. Red potatoes and bright green scallions round it out and provide a touch of color and texture.

Red Potato Salad with Garlic and Whole Grain Mustard

Makes about 7 cups. Inspired by Delicatus.

3 ½ pounds red potatoes, skin on
½ cup Greek yogurt
½ cup mayonnaise
¼ cup whole grain mustard
3 tablespoons apple cider vinegar
2-3 gloves fresh garlic, finely grated
1/3 cup thinly sliced scallions
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Rinse potatoes thoroughly under cold water and cut into ¾ inch cubes (3 pounds of potatoes should yield about 7 cups). Submerge the potato pieces in a pot of cold, salted water and heat over medium high heat until boiling. Reduce the heat to medium and simmer for about 7 minutes until the potatoes are fork tender. Drain the potatoes in a colander in the sink and let cool.

Assemble the dressing by whisking together the Greek yogurt, mayonnaise, whole grain mustard, apple cider vinegar, grated garlic, sliced scallions, salt, and pepper until smooth. Taste and adjust the seasonings to suit your preference.

Transfer the drained potatoes to a large mixing bowl, pour the dressing on top, and toss gently until the potato pieces are evenly coated. Garnish with sliced scallions and chill in the refrigerator until you are ready to serve.

Tips and Tidbits

Traditional potato salad recipes typically call for boiling the potatoes whole and cutting them only after they have cooked and cooled, thereby ensuring a firmer texture. While I certainly don’t care for overcooked potatoes, I do prefer them more on the soft side, which is why I opt to cut first and cook second.
Though they are quite similar in appearance, whole grain mustard and stone ground mustard are not identical products. You can choose to use stone ground in this recipe instead of the whole grain variety, but be mindful of its more intense flavor. To make this substitution, I recommend starting with only 2 tablespoons of stone ground mustard and adding more to taste.
The garlic adds a nice kick, particularly if you add all 3 cloves, but another way to crank things up is by adding horseradish. Again, this is potent stuff, so add just a little bit at a time until you reach the desired strength.
The components of this dish have been kept simple in order to let the dressing shine, but feel free to throw in some chopped celery if you want to incorporate an element of crunch.

ENJOY!

≈ 1 Comment

Tags

cookout, garlic, greek yogurt, make ahead, potato salad, recipe, red potatoes, stone ground mustard, summer, whole grain mustard

Basil Pesto with Toasted Almonds

May 9, 2012

It’s only been a week and a half since we moved into our new space, but already it has stolen our hearts. The spacious floor plan, abundant natural light, and large fenced backyard are just what we wanted, and the warm welcome we’ve received from our neighbors has made us feel right at home. Imagine our delight this past Sunday when the family of four that lives across the cul-de-sac stopped by to introduce themselves and grace us with a (still warm!) pan of brownies. I’m truly smitten, and my hope is that we will have the opportunity to raise our children here for many years to come.

While the positive aspects of this transition are innumerable, we are also facing challenges as we work to get organized and settled. Dan’s work schedule is demanding, the kids are keeping me busy, and sleep is hard to come by as the little man has taken to waking 3-4 times these past few nights. With all that’s going on, we haven’t had a lot of time (or energy) for errands and house projects, but we are doing our best to pace ourselves and enjoy the process.

I love the new start that moving brings, and I have been working hard to stock our pantry and freezer with all the essentials. I realized after posting my Pesto Chicken Salad recipe a few weeks ago that I’ve now made reference to my homemade basil pesto a few times, so it seemed fitting to devote a post to this scrumptious mixture. Pesto is something I like to keep on hand, and if you haven’t had the chance to make it at home, I think you’ll be pleasantly surprised with how easy (and delicious!) it is.

In this recipe, the earthy, herby basil plays nicely with the toasted almonds and nutty Parmesan. The saltiness of the cheese, the gentle bite of the garlic, and the fruity kiss of the olive oil each contribute a layer of flavor, while fresh lemon provides a needed acidic boost. The result is a versatile sauce that is bursting with freshness and potential.

The options here are endless – add it to a pasta dish, baste it onto grilled chicken, or use it to make a simple appetizer that my friend, Jackie, introduced to me. Just spread a thin layer of plain cream cheese in the bottom of a baking dish, cover with a layer of pesto, and heat in a 400 degree oven until hot and bubbly. Serve it as a dip with crackers or crusty bread, and you’re done. Easy peasy.

Basil Pesto with Toasted Almonds

Makes 1 ½ cups. Adapted from Food Network.

2/3 cup whole raw almonds
4 cups packed fresh basil leaves
4 cloves fresh garlic
1 cup freshly grated Parmesan cheese
¾ cup extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
¾ teaspoon kosher salt
Freshly ground black pepper

Toast the almonds in a hot dry pan over medium high heat for 3-4 minutes until slightly browned and fragrant.

Place the toasted nuts in a blender or food processor together with all the remaining ingredients and blend until smooth, scraping the sides as needed. I like to keep the amount of olive oil minimal, but feel free to add in a bit more to achieve the desired consistency. Taste and add additional salt and pepper to suit your preference.

The pesto can be used immediately, refrigerated in a covered container for a few days, or frozen for future use. If freezing, spoon the pesto into an ice cube tray lined with plastic wrap and place in the freezer until set. Once frozen, the pesto cubes can be transferred to a resealable freezer bag.

Tips and Tidbits

Almonds make an appearance here since they are generally more available and a little less costly than the more traditional choice of pine nuts, but you can use whichever you like. Walnuts work nicely as well, if that’s what you have on hand.
Not in the mood for Parmesan? No worries - Asiago or Romano could easily be substituted.
Others sometimes naysay freezing the pesto with the cheese already mixed in, but I have done so with good results. Cheesy dishes typically don’t freeze well, but I think the amount here is minimal enough that it doesn’t make much of a difference. I’m all about doing whatever adds ease to the process!

ENJOY!

≈ 4 Comments

Tags

almonds, basil, homemade pesto, italian, lemon, olive oil, parmesan, pesto, recipe

Sweet Cinnamon Iced Coffee

May 2, 2012

It doesn’t take more than a cursory glance to see that I am my father’s daughter given my fair skin, dark hair, and chicken legs, yet as I grow older, the traits I inherited from my mom are becoming increasingly manifest. I see in myself her fighting spirit, her penchant for fashion accessories, and – perhaps the most obvious to me – her love for all things coffee.

She taught me my first lessons in coffee brewing, and I still remember the times we’d stop in to Starbucks and indulge in mocha Frappuccinos during my teenage years. It usually happened when we were out shopping for clothes or makeup, just us girls enjoying a fun day together. For me, it wasn’t solely about the pleasure found inside that plastic cup; our relationship was nourished as we sipped, chatted, and shopped.

Fast forward 10 or 15 years, and here I am, suddenly a mother of two and living a drastically different life. While I love catching up over lattes with my mom or a friend, I rarely have the opportunity to do so, and as a result, this classic drink has been cast in a new role. It’s not a daily habit but something I enjoy only on occasion and with focused intent. Every sip is savored, bringing private sanctuary in the midst of toddler chaos.

Until recently, I had always purchased my coffee drinks from Starbucks and other such establishments, but my pocketbook is thanking me for discovering an easy way to enjoy my favorite beverage at a fraction of the cost. The cinnamon-infused iced coffee recipe that I’m sharing today reminds me of a rich caramel macchiato, full of flavor and decadence, yet with an unexpected hint of spice.

My friend, Mo, who recently showed me the ropes of making homemade pho, also introduced me to an Asian brand of sweetened condensed milk that breathes life into ordinary iced coffee. I tried it in this recipe and was immediately sold; unlike standard American sweetened condensed milk products which often taste almost like pure sugar, this has a deeper caramel flavor to it that can’t be beat. If you are able to find the variety pictured, I highly recommend it.

Sweet Cinnamon Iced Coffee

Makes 1 16-ounce glass.

1 ¼ cups water
¼ cup coarsely ground dark roast coffee
2 3-inch cinnamon sticks
2-3 tablespoons sweetened condensed milk, to taste

Using your microwave or stovetop, heat the water until it just boils, then remove it from the heat and allow to cool for one minute.

Meanwhile, place the ground coffee in the cylinder of a French press along with the cinnamon sticks (make sure the cinnamon lies flat so that you don’t run into problems when you depress the plunger later on). Pour the hot, but not boiling, water over the grounds and stir the mixture briefly (a chopstick works very well here). Place the lid on the French press, leaving the plunger in its upper position. Allow to steep for 4 minutes.

Once brewing is complete, slowly move the plunger to its lower position and pour the coffee into a heat-safe glass or mug (I use the same glass measuring cup that I used to measure my water in the beginning). Add in 2-3 tablespoons of sweetened condensed milk, according to your taste, and stir until it is fully dissolved. Pour the mixture into a 16-ounce glass that has been filled to the rim with ice and enjoy.

Tips and Tidbits

If you fancy a lighter brew, you can opt to use less coffee or steep for a shorter period of time. For something more stout, it is best to adjust only the amount of coffee used. Coffee that steeps for too long can start to develop a bitter taste.
For an even coffee grind, a high quality burr grinder is ideal. But if you are like me and don’t own one, I find it works great to grind the beans right at the grocery store. I generally buy just a week’s worth at a time and then transfer it to an airtight container when I get home, storing it in a cool, dark place (not the fridge or freezer).
I use two cinnamon sticks to ensure that the flavor comes through in the final product, but because the steeping time is so short, the spice still has a lot of life left in it. To get the maximum mileage from the cinnamon, I give it a quick rinse after I’ve brewed my coffee, then set it out on the counter, uncovered, to dry overnight and then reuse it the next day (I usually throw it out after 3 uses).
If you don’t own a French press or you happen to prefer drip coffee, just mix the sweetened condensed milk into a strong brew and pour over ice. I haven’t tried it myself, but I’m not sure the cinnamon notes would be robust enough using that method, so it might be best to omit it. (But if you are feeling adventurous, give it a shot and tell me how it goes!)

ENJOY!

≈ 7 Comments

Tags

caramel, caramel macchiato, cinnamon, coffee, french press, iced coffee, recipe, sweetened condensed milk

Things That Make Me Go “Mmmm”

April 27, 2012

Tomorrow is moving day, which means, among other things, that my house is a wreck and my kitchen gear is, well, not in my kitchen. Tasty culinary adventures await me on the other side, and I look forward to cooking up lots of yumminess in our new space.

For now, I want to share with you some recipes across the web that have had me salivating recently. I hope you enjoy them, too!

Beet Tart with Blue Goat Cheese by Desserts for Breakfast. Prepared puff pastry makes this dish easy-peasy, and the frisée looks just lovely.

Lentil “Meatballs” in Lemon Pesto by Sprouted Kitchen. So many delicious things wrapped up in tiny packages – yum!

Gluten-Free Lunch Waffles with Apples and Prosciutto by Joy the Baker. I love the idea of savory waffles, and apples and prosciutto make the perfect pairing.

Goat Cheese Bacon Balls by Buns in my Oven. My comment when I posted this to my Yummies board on Pinterest was, “This is definitely my idea of a good time.” I stand by that statement.

French Onion Grilled Cheese by Portuguese Girl Cooks. Carmelized onions. Gruyère cheese. Buttered and toasted bread. Swoon.

Crab Cakes with Chimichurri Dressed Pea Sprouts and Avocado by Kitchen Confidante. I’ve never made crab cakes at home, but I think this might be the first recipe I try.

Grilled Cheese with Mascarpone, Apricots, and Chocolate by Not Without Salt. More grilled cheese goodness – only this time it includes chocolate!

Biscoff Tiramisu by Wanna Be a Country Cleaver. My favorite dessert and my favorite cookies rolled into one!

See ya next week!

≈ 1 Comment

Tags

link love

Overnight Oats, Two Ways

February 16, 2012

My, how time has flown! Our sweet Elijah is 2 ½ weeks old and growing like a weed. He’s strong and healthy, and my heart is filled with gratitude that he could be part of our family. While the joys of this phase are numerous, so are the challenges. The honeymoon period has come to an end, and we are now figuring out how to juggle the needs of an active toddler and a very hungry boy. More change looms on the horizon as Dan prepares to take a job at a new company at the end of this month. …

Citrus Kale Salad with Cranberries and Toasted Almonds

February 8, 2012

[Hey everyone! I just want to note that I prepared this post ahead of time as I didn't want this blog sitting idle for too long post-baby. Elijah continues to be such a sweet boy, and I'm honored to be his momma. He's an excellent eater and his night sleep is improving (yay for more than 4 hours of sleep a night!). Seems like the rest of us, though, have come down with a stomach bug today. Prayers for healing would be appreciated!] … I’m not hip, trendy, or cool, but occasionally I get the wild notion that I am. …

Creamy Broccoli Soup

January 20, 2012

Here in the Seattle area, we experienced quite the winter storm this week. The snowfall began on Tuesday, and over the course of three days, about 6 inches accumulated at our home. This amount of snow is more than I’ve witnessed in my six years of living in the region, though, based on what I’ve heard from friends who live nearby, we didn’t get the worst of it. Surrounding areas had upwards of a foot of snow and freezing rain on top of that. Many people have had to cope with the challenges of power outages and falling trees, and …