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Category Archives: Recipe

How to Prepare Braised Lamb Shanks

08 Sunday May 2016

Posted by in Cooking, Gluten Free, Lamb, quick and easy, Recipe, Uncategorized

≈ 2 Comments

There’s no denying my love for lamb. I mostly order it at restaurants, but when I got a chance to receive an order of two lamb shanks from Superior Farms, I decided to give cooking lamb at home another try.

With time and ingredient constraints (the refrigerator was looking especially empty that day), I developed this simple recipe using just lamb shanks, onion, garlic, white wine, and…..wait for it…. sparkling lemon water! Go with me on this one.

To prepare the lamb, I used my brand new French oven from Staub – the one I won a few months ago and lovingly named Amelia.

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Braised Lamb Shanks with Wine and Lemon Sparkling Water

Ingredients

2 lamb shanks
salt and ground black pepper to taste
1 tablespoon olive oil
1 sweet onion, sliced
4-6 garlic cloves, chopped
1/2-1/3 cup dry white wine
1 can of lemon flavored sparkling water

Directions

1. Preheat the oven to 325 degrees F.

2. Pat lamb shanks dry with paper towels and generously season with salt and ground black pepper.

3. Heat oil in a French oven over medium-high heat and sear the shanks on all sides until browned. Do this in batches, if necessary.

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4. Remove the shanks onto a plate; drain excess oil and fat from the French oven. Add onions and garlic and caramelize over medium heat until softened, about 10-15 minutes.

5. Nestle the shanks among the onion, pour in the wine, and braise the lamb shanks covered in the oven for 1 hour.

6. Add in a can of lemon flavored sparkling water and continue braising for another 2 hours, until the lamb is tender.

What’s next is up to you. I chilled the shanks overnight and enjoyed them, thinly sliced in salads, over sautéed potatoes and mushrooms, and on sandwiches.

Here are some of my other favorite lamb recipes:

Inside-Out Gyro-Style Lamb Roulade with Sun-Dried Tomatoes, Pita Chips, and Feta Recipe

How to make Lamb Burgers With Pesto at Home, plus a Watermelon Salad with Feta and Basil ~ Recipes from Snacking in the Kitchen

Pomegranate Molasses Roasted Leg of Lamb

“Baaa!” says the lamb. “Yum!” I say ~ Braised Moroccan Lamb Shanks

 

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Chocolate and Hazelnut Tart with Apricots

04 Monday Apr 2016

Posted by in Baking, Cake, Chocolate, Cooking, Dessert, Nuts, Recipe, Uncategorized

≈ 3 Comments

Chocolate Hazelnut Tart6.jpg

This year, I decided to bake myself a birthday dessert. I wanted something simple to make, decadent, and filled with chocolate. I turned to Giada De Laurentiis recipe for Chocolate-Pistachio Fudge Tart and made a few changes to make it my own.

 

As I’ve been obsessing about Oregon hazelnuts from Trader Joe’s, I decided to replace pistachios with roasted hazelnuts. I also replaced the heavy cream with half & half to lighten up the texture and the calorie load. I was at first worried that using half&half would not set up the chocolate filling, but it worked just fine. As the chocolate was melting into the hot half&half, I added a few extra ounces of chocolate, to make the filling thicker.

The tart came out just right. A balance between the creamy, melt-in-your-mouth chocolate filling and the crunchy, slightly salty nut and graham cracker crust. The topping of dried apricots is optional. I liked the golden, slightly sour bursts of fruit. I can also see how this same recipe would work well with fresh raspberries or strawberries. Happy birthday to me!

 

Chocolate and Hazelnut Tart with Apricots

Ingredients

Crust:
1 1/2 cups roasted hazelnuts
3 tablespoons sugar
1/2 teaspoon kosher salt
6 whole graham crackers
8 tablespoons (1 stick) unsalted butter, melted

Filling:
10 ounces bittersweet chocolate, chopped
1 1/2 cups half&half
3/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1/2 cup dried apricots, chopped

Directions

  1. Preheat the oven to 350 degrees F. Grease a 9-inch pie pan or springform pan with butter.
  2. Pulse hazelnuts in a food processor until roughly chopped. Add the graham crackers and pulse until finely chopped. Drizzle in the melted butter and pulse until incorporated. Press the mixture evenly over the bottom and sides of the pie pan. Bake until golden brown around the edges, about 15 minutes. Remove from the oven and lightly press the crust into the pan; cool completely.
  3. Heat half&half, vanilla extract, and salt until just beginning to simmer. Pour over the chocolate and let sit for 2 minutes. Whisk together until smooth and pour into the crust. Refrigerate until set, then sprinkle with chopped apricots and keep refrigerated until ready to serve.

Sun Basket Meal Delivery Review

27 Sunday Mar 2016

Posted by in Cooking, Gluten Free, Paleo, Recipe, Uncategorized

≈ 1 Comment

Sun Basket Grilled Sausages

Grilled Sausages with Red Pepper Chutney and Braised Kale

My name is Anna, and I’m to this point I was a meal delivery virgin. A short conversation with the marketing team from Sun Basket changed my status. I picked three recipes from their website and had them ship to my house within a few days. I cooked all three recipes within a week, sharing one with a friend, and splitting the other two into several meals (leftovers!).

Here are my thoughts.

Benefits:

  1. On time delivery.
  2. All ingredients are included (other than salt, pepper, and oil).
  3. Fresh, organic, seasonal produce and animal proteins.
  4. Generous portion amounts.
  5. Easy to follow recipes that result in flavorful, healthy, satisfying meals.
  6. No wasted food.
  7. Each recipe introduces you to an ingredient you might not be familiar with.
  8. Accurate times for preparations and cooking, most recipes are done in 40 minutes.
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Chicken Garam Masala with Yogurt and toasted Naan

Recommendations:

  1.  Be sure to read through the entire list of ingredients and directions first. You can save a bit of time by changing up the steps and prepping the ingredients while cooking.
  2. Cut down on oil. Most steps in the recipe asked for 2 tablespoons of oil to sear or saute. You can easily cut this down to 2 teaspoons.
  3. Taste as you go.
  4. For some dishes, like the Chicken Garam Masala, I cooked a side of rice. The Grilled Sausages were for dinner, and I almost topped it off with a sunny side egg.

Verdict:

I would genuinely recommend Sun Basket for families or individuals who want to try new recipes. With this delivery system you can choose between paleo, vegetarian, and gluten free recipes. Enjoy!

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Shrimp Coconut Curry with Purple Potato

I was not compensated for this post. All opinions are my own. Meals were provided to me at no cost.

 

One Pan Supper: Roasted Vegetables and Salmon

20 Sunday Mar 2016

Posted by in Cooking, Dinner, Fish, quick and easy, Recipe, Uncategorized

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I’m an expert at doing dishes. In fact, it’s been a part of my job for the last four years. I’d do 2-3 full loads of dishes twice a week, twice a month, plus have more to wash by hand. And as much as it can be therapeutic sometimes to play with soapy water and see immediate results of your labor, saving on washing dishes gets gold stars in my book!

With this recipe, you’ll minimize on the number of dishes you’d need to wash while making a super impressive yet easy for a family of 4. If you’re cooking for 1 or 2, don’t despair. You’ll end up with plenty of leftovers for a few lunches.

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One Pan Supper: Roasted Vegetables and Salmon

Ingredients

3 pounds baby potatoes
4-6 garlic cloves, unpeeled
2 parsnips, chopped
1 large red onion, chopped
1 tablespoon olive oil, divided
salt and ground black pepper to taste
4 thyme sprigs, divided
1 pound salmon fillets
1 lemon, sliced

Directions

1. Preheat the oven to 425 F with a sheet pan placed on the middle rack.

2. Toss potatoes, garlic, parsnips, and onion with 2 teaspoons of oil. Season with salt, pepper, and add two sprigs of thyme. Add vegetables to the preheated pan in a single layer and roast for 20-25 minutes.

3. Use the remaining olive oil on top of salmon and season with salt. Layer thyme sprigs and lemon over the top.

4. Stir the vegetables and make space for the fish. Add salmon fillets to the roasted vegetables and bake for another 10-12 minutes.

Dinner’s ready! Remember those leftovers I have mentioned earlier? Imagine the chilled roasted salmon on top of a sandwich. Toss the roasted vegetables with a garlic yogurt and dill dressing. Whatever you decide to do with these, please, be mindful of your coworkers and don’t reheat leftovers in the microwave. They shall thank you!

Love the recipe? Share the link, post pictures and tag on instagram with @snackinkitchen.

Quinoa, Chicken, & Zucchini Egg Bake

08 Tuesday Mar 2016

Posted by in Baking, Breakfast, Eggs, Gluten Free, Quinoa, Recipe, Uncategorized

≈ 1 Comment

Quinoa, Chicken, and Zucchini Egg Bake

It might be cliche, but breakfast really is the most important meal of the day. But when every free minute in the morning is worth its weight in gold, you want breakfast that’s quick, easy, and can be prepared ahead of time. This Quinoa, Chicken, and Zucchini Egg Bake fits every category. It is loaded with protein, vegetables, can be baked the night before, and quickly reheated in the morning while you pour yourself a cup of coffee. What’s even better? You can freeze the bake in individual portions and have them ready to go when needed.

I’ve prepared a similar recipe in a muffin pan, but honestly, it took longer to remove the egg cups out of the muffin pan than I care to admit. With this version, there’s less sticking, and it bakes in the same time. I’ve cut the bake into 8 servings, think of it as 1 egg per serving.

Quinoa, Chicken, & Zucchini Egg Bake

Ingredients

2 teaspoons olive oil
1 small onion, diced
3 garlic cloves, minced
2 (3 ounce) fully cooked chicken sausages, diced
1 zucchini, diced
1 cup cooked quinoa
8 eggs
1/2 cup milk
salt and pepper to taste

Directions

1. Preheat the oven to 350F.
2. Heat oil over medium heat. Stir in onions, garlic, and sausage. Cook until onions are browned and softened, 5-7 minutes.
3. Stir in zucchini and cook until slightly soft, 3-5 minutes. Mix in quinoa and cool.
4. Whisk together eggs, milk, and seasonings.
5. Layer quinoa on the bottom of the greased baking dish. Top with whisked eggs and bake until set, 30-35 minutes.

The beauty of this bake is also how versatile it is. Depending on the flavor of the sausage you use, you can play with seasonings and mix ins. Cheese is always a good option here – either mixed in with the eggs or sprinkled on top before baking.

And speaking of mix ins – do try using different vegetables. I’m a fan of sauteing the vegetables first. Not only does it add flavor, but it removes moisture from the vegetables that helps keep the bake nice and firm.

Ready to cook? Share your personal combination with me, post your photos on Instagram and be sure to tag @snackingkitchen.

How to “Grill” Lettuce ~ Broiled Romaine

21 Monday Apr 2014

Posted by in Cooking, Five Ingredient Dish, Gluten Free, Grilling, Healthy, Meatless Monday, Recipe, Salad

≈ 2 Comments

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Salad lovers, rejoice!  Romaine lettuce, it’s your time to shine.  You are no longer the supporting role, the “bulk” or the “bed” for the salad.  You are the main ingredient!  No longer cold and chopped, you are heated and charred, held together, and presented in all of your beauty.

I’m talking about grilled lettuce.  Have you had a chance to try it yet?  I’ve had my first grilled Caesar Salad a few summers ago and was hooked.  The thing is, I don’t have a grill at home, and spent many months without this delicious take on salad.

And then, almost like in a dream, I thought of trying preparing grilled romaine under a broiler!  A miracle of miracles – it worked!

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“Grilled” Romaine Lettuce Salad

Ingredients

1 romaine lettuce

1 tablespoon of olive oil

salt and ground black pepper to taste

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Directions

1.  Slice romaine in half, lengthwise.

2.  Drizzle with olive oil on the cut side and season with salt and ground black pepper to taste.  You can use your favorite seasonings here and spices, but I chose to keep the salad simple and let the natural sweetness of romaine lettuce shine.

3.  Place lettuce on a baking sheet and broil for 3-5 minutes, or until the desired charred is reached.  I broiled mine on both sides for extra char.

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What’s next is up to you.  I topped romaine with diced cucumbers, red bell pepper, crumbled feta and basil.

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What will you put on your “Grilled” romaine?

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Easter Mini Bundt Pan Frittatas

18 Friday Apr 2014

Posted by in Breakfast, Brunch, Cooking, Eggs, Gluten Free, Holidays, Recipe

≈ 2 Comments

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Easter Mini Bundt Frittatas Breakfast Recipe1

If you are celebrating Easter, I’m wishing you a Happy one!  While Easter is not in my holiday rotation, I did want to share this recipe for Easter Mini Bundt Pan Frittatas that will be ideal to make with Easter ham leftovers.  Serve this up for brunch and make an extra batch to pack for easy breakfast throughout the week.

You can certainly bake these in a standard cupcake pan, but I was fortunate to find these gorgeous mini bundt pan at my parents’ and was happy to make it my own.  The frittatas were my first project and I’m certainly looking forward to future bundt creations!

Easter Mini Bundt Pan Frittatas

Ingredients

nonstick cooking spray or vegetable oil

1 cup diced ham

1 cup diced asparagus

1 cup diced yellow bell pepper

1/4 cup diced green olives (used jalapeno stuffed)

2 tablespoons chopped fresh dill

6 eggs

salt & pepper to taste

Directions

1.  Preheat the oven to 350 degrees F and grease a 6-container bundt pan with cooking spray or vegetable oil.

2.  Combine ham, asparagus, bell pepper, olives and dill and divide evenly among the bundt pan cups.

3.  Whisk together eggs with salt and pepper and pour over the filling.

4.  Bake in the oven until puffy and the eggs are set, 20-25 minutes.

Easter Mini Bundt Frittatas Breakfast Recipe4

And that’s it guys!  Hop on over to your table to enjoy these delicious frittatas.  And as always, experiment with your favorite filling ingredients – cooked chicken, sauteed mushrooms and spinach, add a jalapeno for some spice – all appetizing possibilities!

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Thai Sticky Rice with Mangoes from Pok Pok Restaurant ~ Dessert

27 Thursday Mar 2014

Posted by in Breakfast, Cookbook, Cooking, Dessert, Gluten Free, Mango, Recipe, Rice

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Thai Sticky Rice with Mangoes Recipe08

The last time you dined at a Thai restaurant, do you remember what you ordered for dessert?  More likely than not, you enjoyed a bowl of sticky rice, topped with sweet mango.  If you were lucky enough to taste this at a Portland Pok Pok, consider yourself lucky.  This is probably one of the most talked about Thai restaurant in the United States.  Although I haven’t had a chance to eat at Pok Pok yet, I got a chance to try many of its dishes few weeks ago, during my cookbook club meeting.  Our cookbook selection was “Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand” by Any Ricker, JJ Goode, Austin Bush and David Thompson.

Among the dishes, there was pad thai, fried egg salad, pork ribs, and much more.  For my selection, I picked Andy’s recipe for Sweet Sticky Rice with Mangoes and Sesame Seeds, published in Food & Wine magazine.

You can find the full recipe on the site.  I found out, later, that it was different from one published in the book, perhaps an easier, more shortcut version.  In this version, the rice is prepared in the microwave instead of steaming, and there are several ingredients missing, that perhaps could be harder to find at a local grocery store.

As such, I adjusted the Food & Wine published recipe but cutting down on the salt and adding vanilla to the coconut sauce.  I also chose to use black sesame seeds to offer contrast to white rice and yellow mangoes.

You start by combining coconut milk with sugar and salt in a saucepan and simmering it until slightly thickened and the sugar melts.  Feel free to throw in a vanilla bean into the sauce.

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For the rice, you might need to head down to your closest Asian grocery store.  You’re looking for long grain Thai rice, also called sweet, sticky, or glutinous rice.

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Soak the rice for an hour, then rinse it, and cook in the microwave in three stages, until it’s tender.

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Meanwhile, you’ll make the second batch of coconut sauce (i added a vanilla bean to this one as well) with sugar and salt – you will add it to the cooked rice and stir it in until it’s fully absorbed.  Be sure both the rice and the sauce are still warm.

Toast black sesame seeds and peel and slice mangoes.  If at all possible, it’s best to use champagne mangoes.

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Serve the rice in individual bowls along with coconut sauce (the first batch you made), mangoes, and sesame seeds.  I arranged the mangoes over the bowl of rice and sprinkled with sesame seeds – looks like a happy bumble bee, doesn’t it?

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Borscht ~ Russian Vegetarian Beet Soup Recipe

03 Monday Mar 2014

Posted by in Recipe, Russian, Soup, Vegetables, Vegetarian

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Borscht Russian Beet Soup Recipe

Before I begin with the recipe, I do admit to the Russian name of the soup not having a “t” at the end.  But this is in English, so we will stick with Borscht.  Now, I have grown up eating this hearty, ruby red soup prepared lovingly by my Dad.  In fact, I just ate a bowl at my parents’ house tonight, and it was as usual, the best.  But sometimes, I want to make borscht at home, and this is my quick, one-pot version of my dad’s recipe.

The are numerous of recipes for borscht out there, with each family using their own particular technique and a set of ingredients.  But for the most part, there are a few must-have ingredients: beets, cabbage, and carrots. The rest?  It’s up to you!  I was out of potatoes, but normally would put those in as well.  Celery, celery root, and even zucchini are great additions to the soup.

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Borscht ~ Russian Vegetarian Beet Soup

Ingredients

1 tablespoon sunflower oil
1 yellow onion, chopped
3 beets, peeled and sliced
4 cloves of garlic, chopped
3 carrots, diced
4-6 cups of water (can substitute vegetable broth or chicken/beef stock for a non-vegetarian version)
1 small head of cabbage, chopped
salt and ground black pepper to taste
juice of 1 lemon, about 2 tablespoons
1-2 teaspoons of sugar

Serve with: Russian black bread, dill, sour cream

Directions

1.  Heat oil in a large soup pot over medium high heat.  Add onion and cook for 10 minutes.

2.  Add beets to the onion and cook for another ten minutes.

3.  Add garlic and carrots and cook for another five minutes.  At this point, you can also add a few tablespoons of tomato paste.

4.  Pour in water (or stock), making sure the vegetables are covered by a few inches.  Bring to a boil.  If you were using potatoes, you’d add them now, and cook half way through.

5. Lower the heat to medium and stir in cabbage. Cook just until the cabbage is wilted.

6. Season with salt, pepper, lemon juice and sugar.

Soup is ready!  Add a dollop of sour cream and freshly chopped herbs (dill, parsley, even cilantro).  I often serve it with fresh grated garlic for an extra kick and a dash of hot sauce.

Borscht Russian Beet Soup Recipe13

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Brine Your Chickens!

20 Thursday Feb 2014

Posted by in Allrecipes.com, Chicken, Cooking, Recipe, Video

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I have a confession to make.  Yesterday I made my first brined chicken.  For someone who has been cooking for quite some time, it’s honestly shameful.  Why have I roasted whole chickens without brining them first in all the previous years?  This overnight brined chicken was ridiculously juicy, tender, and flavorful.

Roasted Chicken Brine Recipe

I got to test the brining method on the set of Allrecipes.com video studio, using the Simple Chicken Brine recipe.  The recipe was indeed, simple.  A mix of water, salt, sugar, soy sauce and olive oil.  I resisted adjusting the recipe by adding extra seasonings and herbs, but will experiment the next time I decide to brine.

The whole chicken bathed in the brine overnight, then got rinsed and patted dry.  I stuffed it with lemon, fresh thyme, onion and celery before getting it into a hot oven, seated on a bed of more onion and celery.

Roast the chicken in a 400 degrees F oven for about an hour – depending on the size.  Make sure the internal temperature registers at 165 degrees F.  Allow the bird to rest, loosely covered with foil, to keep warm, before carving.  One of the benefits of brining, is even a bird that might be slightly overcooked, will still be juicy.

If every chicken I ate came out looking so beautiful and delicious, I’d be a happy girl!

Keep an eye out for a video to show you how we made the brine.

Would love to hear your experience in brining – do you have a favorite recipe to share?

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Favorite Russian Recipes

07 Friday Feb 2014

Posted by in Recipe, Russian, Salad

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With the eyes on Russia, for multiple reasons these days, Winter Olympics being one of them, I wanted to share with you some of my favorite Russian recipes that I included in this blog.

Russian Style Beef Kabobs : Shashliki

Shashliki - Russian Beef Kabobs

Pickled Cabbage and Beets Salad

Russian Pickling Cabbage with Carrots Recipe How to Pickle1

Pickled Cabbage with Carrots Salad

Below are a few recipes with beets, potatoes, and other Russian staple ingredients:

Potato Salad

Roasted Beet Salad

roasted beet salad

Beef Tongue Tacos

Savory French Toast

24 Friday Jan 2014

Posted by in Bread, Breakfast, Brunch, Cooking, Recipe

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Savory French Toast

Before I grew up into loving sweet French Toast, enjoying the custard soaked thick slices of challah bread, sometimes dusted with confectioners’ sugar or dunked into heated maple syrup, I remember gobbling up bites of Savory French Toast.  I was still a child, and if memory serves me correctly, this dish was prepared by my Dad for special weekend mornings.  I’m sure my Mom has made that as well a time or two.

This is my take on this childhood recipe – Savory French Toast.

Ingredients

2 eggs

2 tablespoons half & half

2 tablespoons milk

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

4 Brioche slices

1 tablespoon olive oil

Serve with: smoked salmon, cucumber and tomato salad

Directions

1.  Whisk together eggs, half & half, milk and the spices.

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2.  Coat brioche slices in the egg custard.

3.  Heat oil in a large cast iron skillet over medium high heat.

4.  Cook brioche  3-4 minutes per side, until golden brown and cooked through.

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If you are looking to add more flavor, consider sprinkling the toast with grated Parmesan cheese and watch it melt!

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Spiced Butternut Squash Soup

12 Sunday Jan 2014

Posted by in Cooking, Gluten Free, Recipe, Soup

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Spiced Butternut Squash Soup
Time for soup again.  Butternut squash has been a regular on the soup rotation, and this time, I cook it together in coconut oil with onion, celery, carrot and a spiced mix of curry, cayenne and cumin.  This smooth, earthy, slightly spiced soup was the background for the Curried Roasted Chickpeas I shared with you earlier this week.

Spiced Butternut Squash Soup

Ingredients

1 tablespoon coconut oil
1 large yellow onion, chopped
2 teaspoons curry powder
1 teaspoon cumin seeds
1/2 teaspoon cayenne pepper, or to taste
1 medium butternut squash, peeled, seeded and chopped
4-6 garlic cloves
1 carrot, peeled and chopped
2 celery stalks, chopped
4 cups chicken broth (use vegetable for a vegetarian version)
salt and ground black pepper to taste

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Directions

1.  Melt coconut oil in a large soup pot over medium high heat.

2.  Add onion and spices and cook until onion begins to soften and spices release their fragrance, 5-7 minutes.

3.  Add squash, carrot and celery; cook another 5 minutes.

4.  Cover with chicken broth and bring to a boil.  Lower the heat to medium-low and simmer the soup until the vegetables are soft, 30-45 minutes.

5.  Puree the soup until smooth and season with salt and ground black pepper to taste.

And don’t forget to make a batch of Curried Roasted Chickpeas to go along with the soup.

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Melted Snowman Cookies ~ Video with Allrecipes

18 Wednesday Dec 2013

Posted by in Allrecipes.com, Baking, Cookies, Holidays, Recipe, Video

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Why are the Snowmen sad?  Because they are melting!  These just might be the cutest decorated cookies you will see this year.  I got to work on this video with Allrecipes and decorate each one of these cuties, one by one.
melted snowman cookies recipe and video
The recipe for Melted Snowman Cookies is easy enough.  It uses two dozens of sugar cookies that you can bake and cool yourself, or pick them up from your favorite bakery.  And since the cookies are covered almost completely by the icing, feel free to try this with chocolate chip cookies or oatmeal.

When making the cookies for our video, we decided to skip the steps of microwaving the marshmallows.  Ours looked droopy enough and easily stuck to the icing.  This also saved us a few minutes – and who can argue with the saved time?

The best part of this project is certainly decorating!  Use your favorite colored decorating gels to add eyes, mouths, carrot nose, hands and outfit to each Snowman.  I’d recommend making a few extra for practice.

melted snowman cookies recipe and video 2

For a more believable presentation, we arranged these cookies on a bed of shredded coconuts and dusted with confectioners’ sugar.  Let it snow!  And may you have a very happy holiday season!

For step-by-step directions, be sure to watch the video.

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How to Cook Beef Tongue & Tacos Recipe

16 Monday Dec 2013

Posted by in Beef, Meat, Mexican, Recipe

≈ 5 Comments

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Beef Tongue Tacos

The time has come.  I have teased you enough about my adventures with beef tongue.  Today, I share with you my adventure in cooking this somewhat mysterious piece of protein and a simple way of turning it into a delicious meal ~ Beef Tongue Tacos.

I grew up eating beef tongue, prepared by my mom in a slow cooker, with lots of garlic, sliced super thin, and served on sandwiches, open-faced.  Later on in my life, I would often order lengua tacos from Mexican restaurants or tacos truck, always noticing the tender, melt-in-your-mouth (pardon the pun) character of the meat.  Needless to say, I am not squeamish about the tongue.

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When the opportunity presented itself, thanks to Farmstr, to try cooking the beef tongue for myself, I decided to give it a try.  The tongue came from Fluit Family Farm (Wallowa, OR). Cow breed: Rotokawa Devon / Grass-fed.  For details: http://specialty.farmstr.com/beef_offer.html

Beef Tongue Tacos

Ingredients

1 (2-3#) beef tongue

2 carrots, halved

1 onion, quartered

2 bay leaves

6-8 whole peppercorns

4-6 garlic cloves

salt to taste

For tacos: corn tortillas, radishes, cilantro, lime, salsa, sour cream

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Directions

1.  Rinse the tongue in cold water and place in a large pot.  Unless you are buying the tongue from a reputable source, preferably a local, organic farm, be sure to soak the tongue in cold water for several hours, switching the water a few times, to draw out any impurities.

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2.  Add vegetables and seasonings to the pot and pour in enough cold water to cover the tongue and vegetables by a few inches.  Bring to a boil over medium-high heat.  Then lower the heat to low and simmer for several hours, until the tongue is completely tender.  I simmered the tongue for almost four hours, though I am pretty sure it was done at the end of two hours.

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3.  Remove the tongue and cool slightly.  Peel off the skin and thinly slice across the grain.

4.  Make tacos!  For our tacos, I grilled corn tortillas over gas flame and filled them with slices of tongue and radishes.  Garnish with cilantro, lime juice, sour cream, and salsa.  I also enjoyed these tacos with Russian-Style Pickled Cabbage.

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If you would like to experience Farmstr and what it has to offer for yourself (and why wouldn’t you), please sign up for the Farmstr newsletter and Hot Sheet to learn about the great deals offered, in season produce, and the farmers.  To sign up, scroll to the bottom of the page www.farmstr.com and click on ‘Join Mailing List’.

To learn more, feel free to ask more questions and/or read How it Works and FAQ.

Disclaimer: I was offered the produce at no charge in exchange for the recipe and review.  All opinions stated in this post are my own.

Chocolate Coconut Macaroons Recipe

01 Sunday Dec 2013

Posted by in Baking, Dessert, Holidays, Recipe

≈ 5 Comments

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coconut macaroon recipe chocolate and plain10

 

Happy December 1st!  This is the start of the season for cookie exchanges, baking, and decadent sweets.  How about adding this recipe for Chocolate Coconut Macaroons to your recipe box this year?  With just a few ingredients and steps this is a very simple cookie to prepare, yet boasts a lovely taste and wonderful chewy inside with crispy, meringue-like outside.  For a finishing touch, drizzle with melted chocolate and you have a clear winner on your hands.

This particular recipe is based on one I learned from Kaspar Donier when I worked at his Seattle-based catering company as a summer camp cooking instructor.  Thank you, Kaspar and Nancy!

Chocolate Coconut Macaroons (12 cookies)

Ingredients

2 egg whites, at room temperature

1/2 cup sugar

2 tablespoons flour

1 1/2 cups sweetened flaked coconut

1 teaspoon vanilla extract

1/2 cup unsweetened cocoa powder (omit cocoa powder for basic, plain macaroons)

melted chocolate for drizzling, optional

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Directions

1.  Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.

2.  Whisk egg whites with sugar until soft peaks form.

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3.  Mix together flour and coconut to remove lumps.

4.  Combine flour and coconut with whisked egg whites, folding carefully.  Add vanilla and cocoa flour.  Do not over mix.

5.  Scoop the batter on the prepared baking sheet and bake for 15-20 minutes until almost set, but still slightly loose in the center.  If you are baking plain macaroons, they will be slightly brown on top and the bottom.

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6.  Cool completely and drizzle with melted chocolate, if desired.

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Enjoy!

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Apple Cranberry Walnut Tart

25 Monday Nov 2013

Posted by in Dessert, Holidays, Recipe

≈ 1 Comment

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Apple Walnut Cranberry TartWith the Thanksgiving on my mind and a friend’s visit, I wanted to bake a seasonal dessert.  Surrounded by fresh local apples and cranberries, I decided on a simple and elegant Apple Cranberry Walnut Tart.  This one could easily be adapted for pecans, if you are in the mood for a more traditional Thanksgiving combination.

I used a store- purchased pie crust, but please go ahead and use a homemade if you have time and desire.  With apples, I’d recommend using a crisp variety.  I chose a combination of Granny Smith and Honey Crisp.  If time is an issue, you can cook the filling slightly before baking the tart ~ this will significantly reduce the time it needs in the oven.  While a scoop of vanilla ice cream is always a welcome accompaniment, we enjoyed the tart on its own.

Apple Cranberry Walnut Tart

Ingredients

3 tablespoons butter, divided

1 9-inch pie crust

1/4 cup apricot jam

1 large Granny Smith apple, peeled, cored, chopped

1 large Honey Crisp apple, peeled, cored, chopped

1/2 cup fresh cranberries

1/3 cup walnuts, chopped

2 tablespoons flour

2-4 tablespoons brown sugar

1 teaspoon ground cinnamon

zest of 1 orange

egg yolk

Directions

1.  Preheat  oven to 400 degrees F and grease a baking pan with 1 tablespoon of butter.

2.  Roll out the crust on the bottom of the baking dish and brush with tablespoons of apricot jam.

3.  Toss together apples, cranberries, walnuts, flour, sugar, cinnamon and zest and pile in the center of the crust.

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4.  Dice the remaining 2 tablespoons of butter and dot over the filling.

5.  Crimp the edges of the crust over the filling lightly and brush with 1 beaten egg yolk.

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6.  Bake in the preheated oven for 15 minutes, then lower the heat to 375 degrees F and bake for another 30 minutes.

7.  Heat the remaining apricot jam in the microwave for 30 seconds and brush over the tart.  Return to the oven and bake for another 15-20 minutes.

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And the tart is ready!  Do give it about 30 minutes to cool and set up before slicing.

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Carrot Cake Cupcakes with Cream Cheese Frosting

18 Monday Nov 2013

Posted by in Cupcakes, Dessert, Holidays, Recipe

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carrot cake cupcake recipe

It’s hard to believe that my young brother just turned 25 years old!  Time flies, people grow up, mature, and become adults that you are proud to call your friend.

For his birthday, my brother requested Carrot Cake Cupcakes with raisins and walnuts.  I took this opportunity to use my wonderful orange KitchenAid and bake something delicious for the whole family to enjoy.  For the recipe, I adapted Ina Garten’s carrot cake cupcakes.  Modifications: 12 cupcake yield, reduction of sugar and oil, addition of baking powder, change in baking directions, toasted walnuts.  The frosting was cut in half and dressed with clementine zest.

I must admit, I was rather nervous waiting for the cupcakes to finish baking and once I removed them from the oven, my fears did not diminish.  But!  These were truly fantastic – moist, just sweet enough, with a wonderful texture variance of raisins and crunchy nuts.  The frosting with the addition of clementine zest played nicely along, lending just enough sweetness and decadence.

Ingredients

3/4 cup sugar
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
2 large eggs
1 cup flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon
3/4 teaspoon sea salt
1 1/5 cups grated carrots (I used organic, with skin on, grated in a food processor)
1/2 cups raisins
1/2 cup chopped walnuts, lightly toasted
1 tablespoons flour

For the frosting:
8 ounces cream cheese, at room temperature
8 ounces unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners’ sugar
zest of 1 clementine or orange

Directions

1.  Preheat the oven to 350 degrees F.  Line 12-cup cupcake pan with liners and lightly grease with cooking spray.

2.  Beat together sugar, oil and vanilla until evenly incorporated.  Beat in one egg at a time.

3.  Sift together flour, cinnamon, baking soda, baking powder and salt.

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4.  Mix carrots, raisins and walnuts with 1 tablespoon of flour.  This will keep the mix-ins evenly incorporated with the cupcake batter.

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5.  Add half of the dry ingredients to the sugar-oil-egg mixture and mix just until blended.  Blend in carrots, raisins and walnuts and then add the rest of the dry ingredients.

6.  Divide the batter evenly among the prepared cups.

7.  Bake in the preheated oven for 30-40 minutes until the tops of the cupcakes are medium-brown and the toothpick inserted in the center comes out clean.  Cool completely on the wire rack.  I removed the paper from cupcakes right before frosting.

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8,  For the frosting, beat together cream cheese, butter and vanilla.  Gradually beat in confectioners’ sugar (you might want to sift if first so it incorporates easier).  Once the frosting is of your desired consistency and sweetness (you can add more sugar), fold in clementine zest.  Frost cupcakes as desired.  I fit a piping bag with a star tip and filled it with frosting, trying a few different designs when it came to decorating.

carrot cake cupcake recipe

If the frosting gets too soft, you can refrigerate it briefly.  I chilled the cupcakes for an hour before serving to allow the frosting to set up slightly.  These would be beautiful garnished with candied carrots or toasted walnuts.  Mine came garnished with candles and a “happy birthday!” song.

By the time the cupcakes were baked, cooled and frosted, it was too dark to take any decent photos.  Sadly, I took a few with my phone on the bathroom floor.  The good news, there are a few cupcakes safely tucked in inside the refrigerator – I will attempt to take photos tomorrow!  Sweet wishes.

carrot cake cupcake recipe

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