Never have only three ingredients combined into more exciting results. I am not ordinarily this opinionated, but once your try this bacon, I know you are going to resoundingly agree.
An authentic molé has poblano and other chili peppers. Mine is definitely a shortcut version, with only jarred spices, but it still boasts layers of flavor. Chocolate is a common ingredient in molé to increase the flavor and color.
This recipe comes from Bon Appetit and I have an admission: I didn’t follow the recipe. Instead of cooking the 3 flavors of chocolate in 3 separate bowls over simmering water, I microwaved them. Perhaps they wanted the cream cheese batter to be firmer, so it would plop on the top, instead of run, more like camouflage. (I’ve never studied camouflage design, so I’m not sure what it looks like in detail.) Of course I could have waited until the batter firmed up a little or microwaved it less, but I think that my end result looks pretty damn good.
Here’s a show-stopping recipe for all those who want to elevate their Passover gefilte fish. If you are intent on purchasing the jarred stuff, however, you may want to read on for some fun history to add to your seder. I was so impressed with a gefilte fish article in the SF Chronicle in 2018, that I’ve saved it all these years.
I thought everyone had either made or tasted this recipe so I was hesitant to teach it to a recent class. But when I needed something quick and easy to fill in a time gap, I decided to go for it and make them. I was surprised that not one person was familiar with the recipe and they were all really excited to try them.
Palm Desert evenings get much chillier than I expected. (I miss all those flannel pjs I gave away.) I decided a great way to warm up would be to make a simple soup for dinner. I went through my pantry and fridge to see what I could fin
For over a year now, I thought I’d never want to look at another kale salad. I definitely had OD’d on kale. But then I came across this shredded Lacinato kale salad with shedded raw Brussels sprouts, apples and Parmesan cheese and thought it was worth a try. I’m so glad I did, because it is unlike any other kale salad I’ve ever tasted. It’s definitely intense—-bursting with flavor and textures. Kale Caesar, step aside.
I can’t quite put my finger on what makes this dish so delicious. As with all cooking, it is the harmonious blend of flavors. In this case, sweet apples and sweet potato, tangy and pungent bbq sauce, onions, carrots, zucchini, cranberries and the delicious drippings that result from all of them cooking together. Because the barbecue sauce plays a starring role, make sure to choose one you like. I prefer Kinder’s because it has a lingering hit of heat.
If you’re like me, you are always looking for a new hors d’oeuvre. No matter how many I have (and through the years I’ve probably collected hundreds) I am always on the lookout for something new.
I came up with this one in a crêpe class I was teaching on Zoom. I wanted an appetizer, entree and dessert made with crêpes. Although you can make these with any crêpe batter, I like the buckwheat batter the best because it is a little more robust.
I was so proud of myself for getting such good how-to photos when making the crepes, but then I realized that I forgot to show you how to cut them. I think you’ll get the idea when you look at the final products. You get to eat the end of each roll while cutting the center of the rolls into 3 or 4 diagonal slices.
To say they were a hit at my NYE party would be an understatement. I was so happy that everyone ate at least 4 or 5 pieces. I would say the recipe serves 8 with other appetizers and cocktails
If you do as I do and make the crêpes a day or 2 ahead, it’s really easy to fill and roll them.
This is my gift to you for the New Year. Have a healthy and happy one everyone and thank you so much for all your support. I hope to see you on Zoom or in person.
Much love,
Marlene
Mix spice cheese with enough sour cream to make a spreading consistency. Sprinkle with chopped green onions and chopped capers.
Cut smoked salmon into strips about 1-inch wide and arrange 3 of them on the cheese.
Roll up as tightly as possible and refrigerate tightly wrapped until firm, at least 4 hours.
Buckwheat Crêpe Batter
2 large eggs
1 1/2 cups whole milk
1/3 cup (40 grams) all-purpose flour
2/3 cup (84 grams) buckwheat flour
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons melted butter
1.To make crepe batter: Mix all ingredients in food processor or by hand with a whisk until smooth. Set aside for at least 15 minutes.
To prepare ahead: Batter may be refrigerated up to 2 days.
2. To make crêpes: Stir batter well. Rub butter over the bottom and sides of an 8-inch skillet. Heat over medium high heat until hot. Lift pan from the heat and pour a scant 1/4 cup batter into the bottom, while tilting the pan to allow the batter to cover it entirely.
3.Cook about 1 minute or until the underside is golden. Gently insert a small spatula into one edge of the crêpe to see if the bottom is lightly browned, then turn it over and cook for 30 to 45 seconds. Turn out onto a sheet of foil, putting one on top of the other. The first crêpe is usually a dud, so you get to eat it. If the batter is too thick, stir in 2 teaspoons water. Sometimes it will need even more water. The correct consistency will lightly coat the bottom of the pan when you tilt it.
To make ahead: Crepes may be refrigerated for up to 2 days. Bring to room temperature to separate. Buckwheat crêpes do not freeze well.
Makes about 12 to 14 crêpes.
Buckwheat Crêpes with Smoked Salmon and Herbed Cheese
1 package (6 oz.) Herb and Spice Cheese (desired flavor)
About 4 to 6 tablespoons sour cream or crème fraiche
8 Buckwheat Crêpes
About 1/3 cup chopped green onions
About 1/3 cup capers, drained
8 to 10 ounces sliced smoked salmon or lox
1. In a small bowl, stir cheese with enough sour cream to make spreading consistency.
2. Lay one crêpe out on a flat surface. Spread with 1 1/2 to 2 tablespoons cheese. Sprinkle with green onions and capers; press in lightly.
3. Cut one slice of salmon into 1-inch strips. Lay about 3 strips on the crêpe, leaving 1-inch of space in between. Roll up tightly and repeat with remaining crêpes. Roll up tightly. Wrap in plastic wrap and refrigerate for at least 4 hours.
To prepare ahead: Rolls may be refrigerated for up to 2 days.
4. Before serving, cut off lacy ends of crepes and diagonally cut crepes into 1-inch pieces, making 4 to 5 pieces per crepe.
Makes about 40 pieces.
Here’s the holiday side dish you’ve been looking for. Smashed Potatoes.
Here’s the holiday side dish you’ve been looking for. Smashed Potatoes.
What’s in a name? I’ve been smashed and it’s nothing I’m proud of. My car has been smashed and I don’t even want to think about it. I’ve inadvertently smashed about anything you can think of, but until recently, I never smashed a potato.
In culinary terms, smashed is the word chefs use when they flatten boiled potatoes. I think lightly crushed would be a far better description. At least lightly crushed doesn’t sound like you’re taking out all your aggression on a helpless little potato.
Smashed has nothing to do with the taste and texture of these charming potatoes. After they are boiled, they are lightly flattened with a fork, potato masher or any flat object (I often use the bottom of one of my metal measuring cups) until they are a little less than 1/2 inch thick. They aren’t perfectly round, but they aren’t meant to be. Each has it’s own little personality.
Of course you can fancy them up with a dollop of creme fraiche, if you like, or maybe some grated Parmesan cheese. Like the basic black dress, these potatoes go with everything. Fish, meat, poultry, veggies, in fact, they are so good that sometimes I serve them with soup or salad instead of rolls.
Smashed Crispy Yukon Gold Potatoes
2 pounds small-to-medium red or yellow potatoes, scrubbed & rinsed
1 tablespoon kosher plus 1/4 teaspoon fine sea salt, or to taste
1 tablespoon + 3 tablespoons olive oil, divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, chives and/or green onion
1. To boil potatoes: Place the potatoes in a large Dutch oven or soup pot. Fill with enough water to cover potatoes by 1-inch. Add 1 tablespoon kosher salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are easily pierced with a fork (smaller potatoes take about 20 minutes, and medium 25 minutes). Drain and cool slightly.
To prepare ahead: Potatoes may be refrigerated for up to 2 days.
2. To bake: Preheat the oven to 425 ºF.
3. Brush the bottom of a large, rimmed baking sheet with 1 tablespoon of the olive oil. Arrange potatoes on the baking sheet and using a potato masher or serving fork, gently smash each potato to about 1/2-inch thickness.
4. Drizzle potatoes with remaining 3 tablespoons olive oil. In a small bowl, stir together garlic powder, onion powder and remaining ¼ teaspoon salt and pepper. Sprinkle on potatoes.
5. Bake until the potatoes are golden around the edges, 25 to 30 minutes. For crisper potatoes, bake a little longer.
6. Sprinkle with chopped fresh herbs and serve hot.
Makes 4 servings.
I just finished unpacking my last box from my move to Palm Dessert, and as exhausted as I am, I couldn’t let the holidays go by without sending you a favorite recipe.
Several months ago I attended a professional food society meeting where I knew very few people. I was asked to bring a dessert to sell for their fundraiser. I put my platter of gingerbread bites on the table with the other offerings and sat down for the luncheon.
After lunch I overheard people talking about a dessert they wanted the recipe for, but had no idea who made it. I was thrilled to learn that the buzz was about my gingerbread bites and happily obliged with the recipe.
The easiest way to garnish these gems is with whipped cream sweetened with a little powdered sugar, topped with a small piece of candied ginger. For the above mentioned occasion, however, whipped cream wasn’t a good option, so I made a cream cheese frosting instead. I’m including both variations with my recipe.
If you haven’t tried piping through a star tip, this is a great chance to start. Practice a few times on a sheet of parchment. It’s fun.
Bite-size desserts are definitely on-trend and these little jewels are ideal to serve with any pie or cake, take to a holiday party, or give as a gift.
I wish you the happiest Thanksgiving, dear friends. May you and your loved ones create beautiful memories around the table.
CANDIED GINGERBREAD BITES
1-1/4 cups all purpose flour
1 teaspoon baking soda
1 3/4 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/8 tsp. freshly grated nutmeg
1/8 tsp. kosher salt
1/2 cup (3 oz.) candied ginger, finely chopped (but large enough to see in batter)
4 tablespoons (1/2 stick) unsalted butter, softened
1/3 cup firmly packed golden brown sugar
1/2 cup mild or unsulphered molasses
1 large or extra large egg
1/2 cup boiling water
Preheat oven to 350 degrees. Spray 34 to 36 mini muffin tins.
In a medium bowl, whisk flour baking soda, ginger, cinnamon and cloves. Add salt and nutmeg and toss to blend. Add chopped ginger and toss to coat completely.
Beat butter with electric mixer on medium speed until light and fluffy, about 2 minutes Add brown sugar and beat until smooth. In a measuring cup, mix egg and molasses with a fork and add to butter mixture. Mix until blended. Mix in boiling water and mix on low until blended. On low speed, add the flour in 4 stages, scraping sides as needed. Pour into a 2-cup measuring cup. Fill cavities of tins 3/4 full.
Bake for 20 to 25 minutes until cake tester comes out clean. Cool 5 to 10 minutes and invert. Turn right side up and cool on racks.
Makes 34 to 36.
Frosting Rosettes
The gingerbread may be garnished with rosettes made by whipping 1/2 cup whipping cream with 2 tablespoons powdered sugar. Pipe through rosette tip.
When whipped cream isn’t an option, you can make Cinnamon Cream Cheese frosting by beating 4 tablespoons butter with 6-oz. cream cheese, 3 cups powdered sugar and 1 teaspoons cinnamon until smooth. If too thick, thin with a little milk. Pipe through rosette tip.
Many of you have written asking what happened to my Zoom classes. I have had to take a break from teaching and blogging because we are moving from Foster City in northern California to Sun City, a 55+ community in Palm Desert, Southern California. We have sold our condo and purchased a lovely house with a fabulous kitchen overlooking a golf course.
Moving is one of the most stressful, and back breaking, things you can go through. It is amazing what you can find hidden in drawers and cupboards over 16 years in one place. As I write this, I am knee deep in packing boxes, selling furniture and donating clothes and cookware. I will be moving on November 9, 2022.
I am thrilled that you have joined my blog and plan to continue writing it along with teaching my Zoom classes once I’m settled. It’s difficult to think about teaching without my fabulous assistant, Kelly, but hopefully I’ll find someone new once I’m settled.
I appreciate your support in reading my blog, cooking my recipes and taking my classes more than you’ll ever know. I look forward to continuing our friendship soon.
Be well, be happy and remember that cooking nourishes the body and feeds the soul. I am sad that Iwill not be celebrating the holidays with you this year, but I hope yours are full of good times, love and great food.
I look forward to seeing you again in 2023.
Love,
Marlene
This may look like plain old white rice, but as the saying goes, looks are deceiving. For my money, this is the best rice dish on the planet. But then again, I love coconut milk.
I admit the title is a slight exaggeration. The popcorn is only famous among the people who have tasted it., but, wow, have they raved. So, I can dream, can’t I?
It’s little wonder that sheet pan dinners are all the rage. Even for those of us who like to cook, making dinner every night gets tiresome. Simply sticking a pan in the oven, taking it out with a brown and crusty dinner and then having only one pan and one or two bowls to wash is a week-night wonder.
Those of you who have followed my cooking through the decades know my motto: A meal is not a meal without dessert and fruit is not dessert. So, you might wisely wonder, when would I serve this luscious dip with all these beautiful summer fruit?
I found this recipe buried back in my files from years ago. When I remade it I was pleasantly surprised at how good it is. It is so good that when I prepared it for a class for Foster City Village Seniors, we were all raving. That night, when I asked Karl to taste it, he said he was too full from the panini I’d made and to save it for another night. I asked him to take just one bite and he finished the entire bowl. “That may be the best cold tomato soup I’ve ever tasted,” he said. This from a man who turns his nose up any time he sees tofu on a menu. Of course he had no idea tofu was one of the ingredients.
Oftentimes great dishes are created with what you have in your fridge. That means, of course, that this one is adaptable to whatever greens and berries you may find in yours. I used champagne vinegar because I it is slightly less acidic than wine vinegar, but wine vinegar will work well, too. Just taste and adapt the vinegar and oil until you get a nice balance.
I totally get that in the heat of summer, we want to keep our cooking simple and use the oven as little as possible. “So why am I sending you a recipe for biscuits that need baking,” you may brilliantly ask? Well, for one thing, you can make these early in the morning, before the heat climbs up to its highest temperature. Plus, they cook in all of 8 minutes.
With all the beautiful fresh fruit overflowing the fruit stands, we can’t have too many ways to use them. Until I tasted this cobbler, I would have called myself a crisp gal. I love texture, so a buttery crumble atop fresh fruit was my favorite. But after I tried this cobbler, I changed my mind. This cobbler with it’s tangy fruit and tender biscuits gives every crisp I’ve ever tasted stiff competition.