Raw Chocolate Truffles

Raw Chocolate Truffles

Makes: 24

12 oz medjool dates (pitted)  cut into quarters

1 young coconut   meat only (diced).  Drink the water, yum!

¼ C coconut oil

2 T agave

1 T Grand Marnier Liqueur

½  C cocoa powder

¼ C finely chopped pecans

Using a high power blender such as Vita Mix it’s essential to make this a much easier process.  Place 4 first ingredients in blender, blend on high until all ingredients are well combined to a creamy mixture, you may need to add a bit more agave or grand marnier to accomplish this. Once you have a smooth mixture add ¼ C cocoa powder and blend on low speed to lightly mix in.  Remove the mixture and place in a bowl; continue to mix with a silicone spatula to well combine the cocoa powder into mixture.  Line a cookie sheet with wax paper.    Using a small cookie dough scoop about  inch in diameter, start scooping mixture and place the truffle balls on cookie sheet, refrigerate for about 1 hour.   Place the left over cocoa powder in a small shallow dish and do the same with the pecans. Remove the truffles from refrigerator and roll half of them in each of the cocoa powder and pecan dishes.  Place your finished truffles in small candy wrappers and place an airtight container in refrigerator, enjoy

I had such great fun making these truffles, they are so easy to make and the possibilities are endless.  Of course, I used all organic ingredients and locally grown when possible, plu  raw nuts which I roasted myself but, feel free to use whatever you have available.

Lemon Tart

Since we had a very spicy meal for dinner, I decided that it needed a nice cooling touch of dessert to bring our taste buds back to normal so, I made this very easy "Lemon Tart".  To my understanding this its a southern recipe and in New Orleans they call it"Icebox Lemon Pie" and it is the easiest desert I have ever made.

Lemon Tart

Ingredients                                                                Serves: 8

1     9 inch graham cracker crust (make your own if you have the time)

2     14 oz cans condensed milk

1 1/4 cup fresh lemon juice (strained)

       zest of 2 lemons

8     large egg yolks

       sweetened whipped cream for topping

Method

Preheat oven to 325 degrees

Whisk the condensed milk and lemon juice together and set aside.  Whisk the egg yolks and lemon zest until pale yellow (about 1 minute) then add the lemon condensed milk mixture to it.

Pour the mixture into your prepared graham cracker lined pie dish then set on top a large baking sheet and bake for 25 minutes, the custard should still be slightly jiggly in center.  Cool on rack for about 1 hour.  Place a few toothpicks on top of pie then place a plastic wrap over pie and make a tent.   Put in freezer for at least 6 hours or overnight.  Bring to room temperature for about 15 minutes before serving and add a dollop of sweet whip cream on top.

Thai-Chicken Curry

Hello world! I know it's been awhile since my last post but I have been extremely busy with many projects going on and, after this post I will need some extra time away again.  But my mid-year resolution is to stay organize and start working on my cookbook after I'm settled, yikes.

My dear friend Chris came to visit last weekend and we had a blast, I made some of her favorite foods, Thai-Curry Chicken and a cool lemon tart for dessert.  But we first had cocktails with some "Bacon-infused Bourbon", I know it sounds gross but not too bad but I still need to perfect the recipe.
But for now I will only post the safe bet of the chicken.  My husband is not fond of as he calls it
"Ethnic Foods", which is funny because he loves my Mexican Food.  So, any chance I get to cook Asian inspired or other "Ethnic" food when he's not around, I go for it.

On this dish I went for the gusto when it came to spiciness because both Chris and I enjoy a good spicy curry but, if you are like my son Brian who thinks black pepper it's too much, feel free to control your own "hot spice" level.

I first found this recipe a couple of years ago then misplaced it and have since reformulated my own simpler version but I would like to acknowledge and thank the original author: Zang Toi

Thai Chicken Curry

Ingredients                                                                Serves: 6

3    T curry powder

2     t  black pepper

2     lemongrass stalks, cut bottom 2 thirds and cut into 4" pieces (bruise all pieces)

2     T fresh lime juice

1/3  cup cooking oil of choice, plus 2 tablespoons

2      t salt

3      pounds chicken (thighs or breast your choice or combo)

4      large shallots (minced)

6      garlic cloves   

6      1/4" peeled and sliced ginger

1      small red onion, quartered

2      oz almond, macadamia nuts or pistachios

5      dried Thai red chiles, stemmed

1      12 oz can light coconut milk

1      T light brown sugar

1 1/2 unsweetened shredded coconut

2     T Thai basil(chopped)

Method   

In a large resealable plastic bag add the curry powder, black pepper, lemongrass, lime juice, 2 T cooking oil then close bag and mix all ingredients together to make a nice paste, add chicken and marinate in refrigerator for about 4 hours.

In a food processor puree the shallots, onions, garlic, ginger. nuts and red chiles.

In a deep skillet, dutch oven or whatever can hold all of your chicken, heat the remaining 1/3 cup oil.  Fry the chile paste over moderately high heat, stirring, until lightly browned.  Add the chicken with all of its marinade and cook until chicken is browned and nearly cooked through, about 20 minutes.  Add the coconut milk, sugar and toasted coconut, basil and simmer over moderate heat for about 25 minutes, stirring frequently.  Discard lemongrass and as much oil as possible before serving.

Suggestions:  Serve with steamed basmati rice and long chinese string beans or asparagus.

 

QUICHE

One of the first things I learned how to make/bake was a quiche, and have never forgotten the basic principles to a perfect quiche every time.  Quiches are very simple to prepare and make a great impression when entertaining; people always think you spent hours preparing it. Once you have your basic binding ingredients, the rest of the fillers are up to you.
On this recipe I was trying to experiment with a new pie crust recipe in a 90 degree Santa Clarita weather and needless to say, it did not turn out good.  For this recipe I had some grilled leeks from the nite before so I decided to add them in and, if I may say so myself, AWESOME!

Anyhow, here's the basic quiche ingredients:  pie crust (store bought OK if you don't have the time), 4 large eggs, 1 1/2 cup half&half see, very simple; if you use these ratios at all the times you're quiche will turn out great.

QUICHE

Ingredients:                                                                           Serves:  8
1        pie crust
4        large eggs (room temperature)
1 1/2/ cups half-half
1/3     cup chopped onion
1        package frozen spinach (10 oz) or 1 cup fresh cooked broccoli or green vegetable or choice
1        cup cooked italian sausage (chicken, pork or beef) or bacon
3        ounces gruyere cheese (grated)
3        ounces medium cheddar cheese (grated)
1/2     cup grilled leeks (diced 1/2")
1/2     teaspoon thyme 
1/2     teaspoon tarragon
1        pinch nutmet
3/4     teaspoon salt
1/2     teaspoon black pepper

Preparation:
Preheat oven to 375 degrees.  Fit pie crust on a 9 inch pie plate.  In a large bowl beat eggs and half-half, add herbs, salt & pepper.  Begin layering ingredients onto pie crust, vegetable, meat, onion, leeks, cheeses; pour egg mixture over it.  Cover with aluminum foil and bake for about 1hour 20 minute, after 45 minutes remove foil and bake until golden brown and egg mixture its set.
Tip: If you're pie dish its over flowing; place on top of a cookie sheet.

Blueberry Muffins

Good Morning Sunday!  This morning I find myself with an abundance of blueberries and one of the things I decided to make with them, was muffins.  This recipe I modified from one of my favorite chefs Ina Garten (barefoot contesa), her recipes are always well tested and always uses the very best and freshest ingredients available.

Blueberry Muffins

Ingredients:                                                                Makes: 20

3 1/2     cups flour

1 1/2     cups sugar

4 1/2     teaspoons baking powder

      1     teaspoon baking soda

      1     teaspoon salt

      1     cup almond milk

      1     cup mexican sour cream (crema)

      1     stick  organic unsalted butter, melted and cooled

1 1/2     teaspoon grated lemon zest

     2      extra-large organic eggs, rich in omega-3

     2      cups organic blueberries (rinse towel dry and sprinkle flour over them)

Topping:

3/4        cup flour

1/2        cup light brown sugar, lightly packed

  1         teaspoon cinnamon

1/4        teaspoon salt

   4        tablespoons cold unsalted butter, diced

Method:

Preheat oven to 375 degrees.  Line muffin tins with paper liners

Sift the flour, sugar, baking powder, baking soda and salt in a large bowl.  In a separate bowl whisk the milk, sour cream, butter, lemon zest and eggs. Combine the wet and dry ingredients, mixing just until blended. Fold in the blueberries in the batter.  With a large spoon fill muffin cups.

Place all topping ingredients in food processor or mix by hand if you don't have one, making sure the butter is in very small pieces.  Spoon about 1 tablespoon over each muffin.  Bake for about 20-25 minutes or until golden brown, cool on wire rack and enjoy!

Spring Rolls

My oldest son who is a vegan/vegetarian came to visit this past weekend and I wanted to have a little snack ready for him when he returned home one evening.  As a matter of fact my son, who himself is a wonderful cook, thought me how to make these tasty Vietnamese style spring rolls a couple of years ago.  This particular recipe happens to be a vegetarian version but you can easily add shrimp, chicken, tofu or anything else you would prefer.  What I believe sets this recipe apart from others its the spicy sauce inside the roll and, because of this I made a citrus dipping sauce instead of a traditional peanut spicy  dipping sauce.  You may buy dipping sauces already made if you wish and remember that you can add and delete items per your taste or availability.

Spring Rolls

Ingredients:                                                                Serves: 6

1       package bean thread noodles

1 1/2 tablespoon rice vinegar

1       boston lettuce, ribs removed

1       package rounds rice paper

2       tablespoon roasted peanuts, chopped

2       scallions - julienne strips

1/4    cup shreadded carrots

1/4    cup thinly sliced cabbage

1/4    cup mint, chopped

1/4    cup thai basil, chopped

1/4    cup cilantro, chopped

         Sauce:

         1     tablespoon vegetable oil

         1/4  cup onion, finely chopped

         1     garlic clove, minced

         1     teaspoon ginger, minced

         1/4  teaspoon dried red chiles, flakes

         1/2  cup water

         1     tablespoon peanut butter

         1     tablespoon tomato paste

         1/2  teaspoon sugar

         1     tablespoon lime juice

         1     tablespoon soy sauce

         1     tablespoon fish sauce

         1     teaspoon sesame oil

        Dipping Sauce

         1/2   cup soy sauce

         1/4  cup mirin 

         1/4  lime juice

         2     green onion, finely chopped

         1     tablespoons ginger, diced

Preparation:

In medium saucepan heat oil, brown onion for about 3 minutes, add garlic, ginger and red chiles brown for about a minute then add rest of ingredients and stir for 1 minute to dissolve all ingredients, set aside to cool.

Boil 3 cups water, place bean threads in bowl and add water, soak for about 15 minutes, drain then add the rice vinegar.  Fill a wide mouth bowl with warm water,  set a double layer of paper towels on a plate.  Soak rice round until soft, about 20 seconds, remove to paper towel and pat dry, add 1 tablespoon noodles and follow layer rest of chopped and diced ingredients, add about 1 teaspoon of sauce on top and roll tightly tucking in ends.

Combine all of dipping sauce ingredients.

To plate:  serve to rolls cut in half along side a small dish with dipping sauce

Breakfast Bars

As I mentioned before breakfast its not my thing so besides quickie protein smoothies I like to make a batch of breakfast bars and keep them available for breakfast on the go or a healthy snack.  With so many protein, breakfast bars available I have been tempted by convenience and have tried a few but, after reading the ingredients I have decided to make my own.  This way I have total control of what goes in the bars; I like to use organic ingredients and I prefer a chewy bar rather than a crispy one.  So after a few batches with different ingredients I finally came up with the one that I like the most and I'd like to share that with you.

As with most of my cooking feel free to substitute ingredients for the ones that you like best are what you can easily find. Except for the basic "bar" ingredients, the fruit and nuts are your choice.  These can also be completely vegan by using ghee instead of butter.

Breakfast Bars

Ingredients:                                                                              Makes 12 bars

2     cups organic rolled oats
1     cup whole wheat pastry flour
1     teaspoon baking powder
1/4  cup wheat germ
1/2  teaspoon salt
1/3  cup turbinado sugar 
1     cup shreadded coconut (slightly toasted)  you may do this in microwave
1     cup toasted sliced almonds
1     cup dried cranberries
1     cup blueberries
1     cup chopped dried peaches
1     cup sunflower seeds, pecans or cashew pieces (raw toasted if you prefer)
1     teaspoon cinnamon
1     teaspoon nutmeg
11/2 cup low fat soymilk, rice milk or almond mild
1/4  cup maple syrup
1/4  cup ghee or unsalted butter (melted)
3/4  cup applesauce
11/2 teaspoon vanilla

Preparation:  Preheat oven to 350 degrees.  Line a 9x13 baking pan with parchment paper.  Put all dry ingredients in a bowl, combine well.   Place all wet ingredients (milk-vanilla) in another bowl, combine with wire whisk.  Add the dry ingredients to wet ones and combine gently.  Transfer mixture to prepared pan and distribute evenly with a spatula.  Bake for approximately 30 minutes or until golden brown and inserted toothpick comes out clean.  Cool completely then cut into bars and wrap individually with aluminum foil, these are perishable items therefore, store in refrigerator

Randi's Pasta Delight

A couple of weeks ago my and friends and neighbors  came over for a quick middle of the week dinner and without a real plan, I came up with an impromptu pasta dish that my friend Randi loved so much I named it after her.
Since I subscribe to the school of "necessity is the mother of invention" rule, I use what I have available in order to come out with a solution to my dilemma. And to me this serves me well not only in the kitchen but with any real problems I may encounter.
The pasta dish I wanted to make called for spaghetti but I had angel hair pasta, asparagus but I had peas, parmesan cheese but I had pecorino instead.  You get the picture, by being resourceful and creative I added a new dish to my recipe collection.  And now without further adieu......

Randi's Pasta Delight

Ingredients:                                                                            Serves:  4

1 lb. angel hair pasta                                               2 oz. prosciutto

1 small onion—chopped                                        1/2 C  peas or asparagus (cut 1")

2 cloves garlic—minced                                         1/4 t nutmeg

1 1/4 C heavy milk                                                  1 T plus 1/2t salt

1/4 C sherry                                                             1/2 t black pepper

1/2 C parmesan or pecorino cheese - grated

Method:

  

Bring a large pot of water to boil with 1 tablespoon salt (you heard me).  While water boils prepare sauce; brown onion for about 5 minutes in pan with oil of choice, add garlic and brown for about I minute (you may substitute onion and garlic with 2 shallots).  Add the sherry  to mixture and stir until  absorbed mixing all brown bits in pan, add asparagus (if using), cream, half of the cheese, salt, pepper and nutmeg, simmer for about 3 minutes.  Mix in diced prosciutto (If using frozen peas add now) and turn off heat. Drain pasta then pour sauce in, toss.  Sprinkle rest of cheese over pasta before  plating. 

p.s.  if using asparagus, first blanch or cook in microwave for 1 minute

Kitchen Wisdom

Sundays are my favorite day of the week, I don't have a schedule to follow and can enjoy the day any way I wish.  Going to the farmer's market is one of my favorite activities, check out every vendor's "goods" what looks the best and, preferably organic, then think about what to cook for dinner. Taking care of my freshly bought produce is important because I want to enjoy them all week long. I am not a whole-week meal planner type of person unless I am entertaining and, then everything has to follow a strict schedule.

During my time in the kitchen I have discovered on my own, reading books or cooking channel several methods, shortcuts, time management, best temperature per item and overall kitchen management that have helped become a decent home cook and food planner. Therefore, today I will share some of my simple kitchen "wisdom".

1. Don't be afraid of seasoning, sometimes simple salt and pepper will make you look brilliant
2. Always season your meal with salt and pepper during cooking time, not at the end
3. Take your meat (or substitute) out of fridge at least 1 hour before preparation time, it will cook more evenly and faster
4. Do not wash your fruit and vegetables before storing them, moisture will create mold
5. Do store all of your produce in plastic bags, they will keep fresh longer
6. Herbs should be wrapped in moist paper towel (around roots) then placed in plastic bag
7. Limit the use of dry herbs and grow your own if possible
8. Freshen up any store bought or take-out food by adding a bit of freshly chopped herbs, maybe a little salt and pepper as well
9. If you are missing an ingredient for a recipe, no worries, substitute or go without; unless its your main ingredient or your baking, anything can be exchanged
10. When baking, no shortcuts!  Measure exactly, have eggs and butter at room temperature (unless you are making a pie/pastry dough).  Make sure you have all ingredients before starting.
11. When cooking pasta, add 1Tablespoon (you heard me) of salt to water per pound of pasta
12. When measuring liquids, use a glass pyrex type measuring cup.  1 cup of liquid = 8 ounces
13. When measuring solids, use the nesting type measuring cup.  1 cup solid = 6 ounces
14. Eggs should come to room temperature for everyday preparation; place them in warm water if necessary
15. When peeling garlic, give them a good smash with a wide kitchen knife (flat side down)

Ahi Tuna Sandwiches

As all of my family and friends know that for me, visiting Napa is heaven on earth here in California.  Not only for its beautiful wines and gorgeous country sites but, as a person who enjoys fine dinning it's a place where gastronomy comes to life. With so many wonderful restaurants in the Napa Valley one, can eat at a different restaurant every night for over a year and still not visit every one of them. So due to this  great array of restaurants, I like to discover a different place at each one of my visits to the Napa Valley but, one place that its always a must return to in each trip is of course, Mustards Grill in Yountville.

Mustard's cookbook sits on my kitchen counter as my number one go to cookbook and kitchen bible.  Even as some of its recipes are a little lengthy and complicated, I have duplicated many of them and have come with an easier and faster version for some of the dishes.  Of course if I have the time I don't skip a step and go for the real "macoy"  plus use the best ingredients available including organic and fresh baked.

One of my "bff's" Chris (hi chacha girl), loves tuna sandwiches but she's very busy lady and does not have time for a complicated meal so, this one is for you girl friend.

Ahi Tuna Sandwiches

Ingredients:                                                       Serves:  6

6 (1/4 lb) ahi tuna steaks, cut 3/4" thick
6 slices of red onion, cut 1/4" thick  (you may omit Chris)
salt and freshly ground black pepper
1 T evoo
6 poppyseed buns, preferably made with broiche dough
1 to 2 T basil pesto
4 to 5 T aioli with wasabi
pickled ginger
arugula, remove tough stems

If you have the time of course make your own basil and aioli but if not, store bought its fine.
Brush the tuna steaks and onions with the olive oil, sprinkle salt and pepper on steaks.  Grill the tuna and the onions for about 1 1/2 to 2 minutes per side for medium-rare to medium for the tuna.
Split the buns and toast lightly on grill cuts sides down. Combine the pesto and aioli and, spread mixture on buns.
Assemble the sandwiches with a piece of tuna, a slab of onion, several slices of pickled ginger and some arugula, close the sandwich and enjoy.  A side of homemade potato chips its great with this and of course a glass of a wonderful sparkling wine, "Cheers"

Carrot Juice Plus

After many years of getting up before the crack of dawn and not having time for breakfast, my body is so used to not having any nourishment in the morning so that, I don't usually start getting hungry until around noon time.
Since my dogs and I usually walk about 3 miles most mornings, I like to whip up a quick protein smoothie to give me some energy.  My smoothies are very simple and fast, I am a great believer in using whatever is fresh and easily available during the season.
 About 3 months ago I signed up for a farmer's co-op organic produce delivery and, it's awesome! In this week's delivery I received a bunch of carrots, eureka lemons and other great goodies; I also had some yummy apricots that my friend Marisa gave me from her tree (thanks Marisa) therefore; "carrots and apricot smoothie" it was, for this morning's breakfast.  I am very lucky to have a turbo plus blender (my description) Vita-Mix, I swear with this power house blender I could throw in a shoe box into my potion and it would taste great.

Carrot Juice Plus

Ingredients:                                                    Serves:  2
                                                   
 2 T vegan or whey protein (www.WelltrientsForLife.com)
 2 T macca  powder
 2-3 carrots (cut into pieces)
 1 cup ice
1 cup grapefruit juice
4 small apricots
2 tsp lemon juice
4 oz water


Method:
Put all ingredients in blender in the order listed (makes for easier blender operation) and blend on high for about 1 minute.  If you find this to be too tart for your taste, sweeten with 1 tsp agave nectar

Heirloom Tomato Salad

Hello everyone!  I'm just getting started on this so, I'm not quite sure of what I'm doing but, here I go.
On this web-based journal I'd like to share some of my favorite recipes, bits and pieces from my own kitchen "wisdom", more like trial and error actually more error than success, lol (do people still say that).

As most of you know I also have an interest in different types of paper arts and stationery design so, I will share those as well every now and then.

Another thing that I like to do its; try and duplicate and simplify a gourmet meal that I've had at a restaurant, seen or read about somewhere and for the most part have been successful with my simplified version.  So what I'm trying to say here; I don't have many of my own original recipes but I'm good at  "duplication and simplification".  Some famous person said (I think it was Thomas Edison)  " It is best to fail at originality than to succeed on imitation"; and I totally agree but we all need inspiration from somewhere or something, right?

Anyhow,, my friends Randi and Tyrone took out to lunch to a lovely restaurant in Pasadena called the Parkway Grill  (I think that's right).  I ordered a tomato salad which was incredible and was presented beautifully so, I came home and of course I had to give it a go and, try to duplicate it.   And so ta dah!
Here it is, my first published recipe!

Heirloom Tomato Salad

Ingredients:                                                                                      Serves 2

 

2 heirloom tomatoes                                                                                        
  1 t sugar                                 

2 oz. prosciutto                                                                                                 
  1 t salt

1 C basil leaves                                                                                                    
 1/2 t black pepper

1 garlic clove– minced                                                                                     
  1 T lemon juice

1 T evoo                                                                                                                 
  1/2 C balsamic vinegar

2 oz. barrata cheese, blue cheese or any semi-soft cheese

Preparation:
 

Cut tomatoes in wedges.  Put the balsamic vinegar in small saucepan and bring to a simmer, add sugar and keep simmer for about 5 minutes to form a thick glaze that coats back of spoon, let cool.  Place the basil, garlic, 3/4 t salt, pepper and lemon juice in small food processor, process till finely mixed.  Broil the prosciutto on second shelve from top of oven for about 4-5 minutes.

To plate; drizzle a small amount of balsamic glaze on each plate, top with tomatoes, tuck in small pieces of the prosciutto in between the tomato wedges, sprinkle a small amount of salt on tomato wedges. Crumble the cheese and divide in two parts, sprinkling half on top of tomatoes then follow with basil mixture.

Drizzle the rest of the balsamic glaze on sides of tomatoes