This salad was crazy simple and yummy! I chopped everything up before hand and added the dressing right before serving. The onions are super easy to pickle, but they are available in store too!

LEMONY CHICKPEA FETA SALAD

Lemony Chickpea Feta Salad {Gluten Free + Vegan Option}

It works well to combine the beans, dressing and onion before to let them marinate. Add the parley and feta right before serving. If you are planning on leftovers, I would spoon the feta on individual plates. The feta gets kind of mushy after sitting in the marinade for a bit.

Sourdough Focaccia

The directions on this recipe are annoying. I've weighed the flour, measured the flour, and I still end of with a VERY loose dough. I usually end up adding at least a cup of flour, so don't worry if you need to add more. The dough is still too loose to kneed so I just do it with the mixier.

I've made it serval times and here is my order:

1- wake up my starter either the night before or day before

2-make the dough, no need to wait to add the salt (do 1/2 the salt amount as recipe indicates) just have your mixer kneed it.

3-let rise 5-6 hours or overnight

4-put in pan with olive oil, let rise, top with flake salt found at world market or Harmons and Italian seasoning

5- bake (it only took 20 minutes in my convection oven)

6. top with olive oil. It's always yummier when I am generous with the olive oil.

Lemon Blackberry Cake

I doubled the amount of blackberries. It uses an crazy amount of lemon zest, so make some lemonade too! One large lemon equals about a one tablespoon of zest. I just made the cake again and added less powdered sugar to the icing and omitted the milk. I liked that it was less sweet. I just used lavender from the neighbors. Culinary lavender is harvested before it blooms. Mine were already blooming, but I think it worked just as well.

Monday, October 30, 2023

Amy & Brittany host couples Breakfast

Appetizer:

Spanish Tortilla Recipe (Tortilla de Patates)

Served with Aioli

Ebelskivers with lemon curd and berries

For the Lemon Curd:

3/4 cup fresh lemon juice (4-6 lemons)
Zest of 1 lemon
3/4 cup granulated sugar
3 eggs
1/2 cup unsalted butter, cubed

Bring an inch of water in a large saucepan to a simmer. In a bowl that fits on the saucepan but does not touch the simmering water, whisk together the lemon juice, lemon zest, sugar and eggs. Whisk constantly until the mixture thickens and coats the back of a spoon (this can take between 10 and 30 minutes). Add the butter, one cube at a time, stirring until it has melted before adding the next. Once all the butter has been added, place in the refrigerator for 15 minutes to cool slightly and set up.

Main:

Carmelized French Toast (I omitted the extra sugar in the recipe, and used raw turbino sugar crystals to coat the slices -but granulated sugar works too). One recipe will make about 10 slices. I bought the challah bread from Harmons (they even sell challah with sugar on top which is great!). I cooked the toast at 350’ on my griddle. Use tongs to flip the slices rather than a spatula, it works a little better. Also be sure to let those slices soak for a pretty significant amount of time!

Homemade Carmel Syrup

1 C Buttermilk

2 Cubes Butter

2 Cups Sugar

1 tsp. Soda

2 Tbsp. Karo Syrup

Boil this for 5 min stirring occasionally. This will expand so use a very large soup or stock pot.

Then add-

2 tsp vanilla

I keep this in a jar in the fridge. It hardens, but you just pop it in the microwave for a minute or two (stir in between if needed).

Banana Brûlée

Afghanistan Tomato Egg dish: Coat the bottom of a large frying pan with 3/4C olive oil heated at med. Add 4 large chopped tomatoes. Salt the tomatoes then simmer on med low with lid. After a couple minutes, mash the tomatoes (can add some tomato sauce if needed) and add 1 tsp cayenne pepper, 1 Tsp ground coriander, 1 tsp Tumeric powder, 1tsp salt, 1 tsp Cumin, 1 tsp chili flakes, 1 tsp of onion powder, dash of allspice, 2 cloves of garlic minced. If the mixture is too thick, you can add a little water. Put the lid back on and let it simmer some more. Add the juice and pulp of 2 small limes, and some pepper. Turn up heat to med-high and add the eggs (12), then salt, pepper, paprika then replace lid and let cook. Then scrape/lift the eggs off the bottom of the pan, then gently lift and flip them. Place lid on top and cook more until desired doneness of the yolk. Serve immediately.

*Serve with bread

Smoked Salmon Eggs Benedict you can make the hollandaise as directed in the recipe or an easier way below!

Homemade English muffins

Hollandaise Sauce:

3 egg yolks

¼ tsp Dijon

¼ tsp salt

1 Tbsp Lemon juice

Dash of cayenne pepper

Dash of paprika

Blend all ingredients for about 5 seconds in a blender

Melt ½ C. butter in a glass measuring cup in the microwave (watch that it melts all the way but doesn’t explode). Turn blender on high and slowlypour in the butter (just a very small and steady stream). The butter still needs to be very hot when you add it so as to slightly cook the egg. Serve immediately. To keep it warm you can place the container of Hollandaise in a pot with hot water in it. Unfortunately Hollandaise sauce cannot be saved and reheated, it separates.

Dessert:

Sweet rolls

cranberry orange filling

With this roll recipe

Passion Fruit tart (for the mini tarts, I rolled out the dough and cut it with a flower shaped circle cookie cutter, poke with fork tines, then gently press them down into muffin tins. Cook at 400 for 10-12 min.)

Passion fruit mousse (this is another fun recipe you might want to try with passion fruit pulp)

Buy your frozen passion fruit pulp (pictured here) from Rancho Mexican Market (in clearfield or SLC), you can also get frozen passion fruit seeds from Rancho. The seeds are needed to spoon over top (or you could use pomegranate arils)