Carrot Salad

Carrot Salad with Harrisa, Mint, and Feta

This carrot salad is awesome – the spicy harissa, cool mint, acidic lemon, and creamy feta all balance each other well. I didn’t think of it when I made this salad, but I plan on adding some golden raisins next time I prepare this because the sweetness should be a great addition!

Adapted from Smitten Kitchen

Ingredients:

  • 4-5 medium sized carrots, peeled and grated
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 tsp harissa
  • 1 tbsp honey
  • 3 tbsp lemon juice
  • 1/4 tsp salt
  • 2 tbsp flat leaf parsley, chopped
  • 3 tbsp mint, chopped
  • 1/4 cup crumbled feta cheese

1. In a saucepan over medium heat, cook garlic, caraway, cumin, paprika, harissa, honey, lemon juice, and salt in the olive oil for 1-2 minutes. Remove from heat and add mixture to grated carrots.

2. Add herbs and stir until combined.

3. Top with crumbled feta.

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Mini Chocolate-Pecan Biscotti

I bought Karen DeMasco’s “The Craft of Baking” shortly after tasting her sweet corn budino at the James Beard Foundation’s Chefs & Champagne event last summer. Her recipes are delicious and foolproof. Her biscotti, or twice-baked cookies, are even great before the second round of baking; if you want a softer cookie, try baking them for only 15-20 minutes.

Adapted from Karen DeMasco’s “The Craft of Baking”

Ingredients:

  • 1 cup chopped pecans
  • 1 cup all-purpose flour, plus more for rolling
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 2 tbsp unsalted butter, at room temperature, cubed
  • 1 tsp espresso powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 tsp pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips

1. Preheat oven to 350º F. Grease baking sheet.

2. Spread out pecans on another baking sheet and toast for 4 minutes. Remove from oven.

3. Combine flour, cocoa powder, brown sugar, granulated sugar, butter, espresso powder, baking soda, and salt in a medium bowl. Use an electric mixer on low speed to mix for 3 minutes.

4. In another bowl, whisk together eggs, egg yolk, and vanilla. Add this to flour mixture and beat until combined. Add nuts and chocolate chips and stir until combined.

5. Divide dough in half. Roll each half into a 16 x 2-inch log on a floured surface. Transfer to prepared baking sheet, a few inches apart. Bake for 20 minutes. Remove from oven and let cool for 5 minutes. Reduce oven temperature to 250º F.

6. Transfer logs to a cutting board. Using a serrated knife, cut logs on a bias into 1/3-inch thick slices. Place slices on the baking sheet, cut side up. Bake for 1 hour.

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Pistachio & Currant Nougat

with pistachios, almonds, and currants

 

Making nougat requires a ton of steps, but it definitely is worth all the work. I had nougat for the first time when visiting my big sister, Aly,  in Paris during her semester abroad– the confection was swirled into vanilla ice cream!  Don’t skimp on the cornstarch + sugar powder mix as I did, because otherwise your nougat will stick to the pan and be difficult to remove…

Adapted from Karen DeMasco’s “The Craft of Baking”

Ingredients:

  • 3/4 cup confectioners’ sugar
  • 1/3 cup cornstarch
  • 1 cup salted pistachios, roughly chopped
  • 1 1/2 cups sliced almonds
  • 2 tbsp honey
  • 1 1/4 cups light corn syrup
  • 1 1/4 cups plus 1 tbsp plus 1 tsp granulated sugar
  • 1/4 cup egg whites (from about 2 large eggs)
  • 1/2 tsp kosher salt
  • 1/2 cup dried currants
  • nonstick cooking spray

1. Preheat oven to 350º F.

2. Whisk together confectioners’ sugar and cornstarch in mixing bowl. Dust mixture over a 12 x 17-in baking sheet using a sifter. Set remaining cornstarch mixture aside.

3. Spread nuts out on another baking sheet and toast in oven for 4 minutes. Turn oven off, but leave nuts inside to stay warm. Place honey in heat-resistant bowl and put inside warm oven.

4. Using an electric mixer, whisk egg whites on medium speed. Add remaining 1 tbsp + 1 tsp sugar to egg whites. Leave mixer running while you complete step 5.

5.  Put 1/2 cup plus 2 tbsp corn syrup and 1/2 cup granulated sugar into small saucepan. Put remaining 1/2 cup plus 2 tbsp corn syrup and 3/4 cup sugar into another small saucepan. Stir both saucepans until all sugar is wet. Set both saucepans on high heat. When sugar in first saucepan comes to 250º F (use a candy thermometer), remove pan from heat and add mixture to whipping egg whites. When second saucepan reaches 293º F, pour that sugar mixture into whipping egg whites too. Increase electric mixer speed to high and mix for another 4 minutes.

6. Reduce to low speed, and add the warm honey, salt, warm nuts, and currants. Mix until evenly distributed.

7. Scrape nougat into prepared baking sheet. Sift cornstarch mixture over entire nougat surface. Using a rolling pin, roll nougat until 3/4 inch thick. Set on wire rack to cool for 30 minutes.

8. Place cooled nougat on cutting board. Use a knife coated in non-stick cooking spray to slice nougat.


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Rugelach

Raspberry, Currant, Pecan Rugelach

Rugelach should not be eaten only on Hanukkah. I was a bit impatient when making these little cookies, so I put the dough in the freezer for 10 minutes instead of letting it sit in the fridge for the prescribed amount of time. Try to be more patient than me because waiting will make the dough a lot easier to roll out. Either way, the end result will be delicious!

Adapted from Dorie Greenspan’s Recipe

Ingredients:

  • 4 ounces cold cream cheese, cubed
  • 1 stick cold unsalted butter, cubed
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup raspberry jam
  • 1/2 tsp ground cinnamon
  • 2 tbsp sugar
  • 1/4 cup pecans, chopped
  • 1/4 cup dried currants
  • 1 large egg
  • 1 tsp  water
  • 2 tbsp course sugar

1. For the dough, combine cream cheese, butter, flour, and salt in food processor. Pulse until large crumbles form, just before  dough sticks together into one ball. Remove dough from processor and form into two balls. Flatten each ball into a disk and cover with plastic wrap. Refrigerate for at least 2 hours, or up to 1 day.

2. For the filling, heat jam in saucepan until it becomes a thin liquid. Mix cinnamon and sugar.

3. Roll one disk out on floured surface until it is an 11-inch circle. With a pastry wheel or knife, cut the dough into 16 equal wedges. Brush a thin layer of jam on top of dough. Sprinkle dough with half the cinnamon sugar, half the pecans, and half the currants. Starting at the base, roll up each wedge. Place cookies on baking sheet, with tips facing down. Repeat process with second disk of dough. Refrigerate cookies for 30 minutes.

5. To glaze, whisk egg and water together. Brush over cookies and sprinkle with course sugar.

6. Bake for 25 minutes at 350º F.

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Tomato, Basil, Goat Cheese Tart

Adapted from David Lebovitz’s recipe

A slice of this pie makes a delicious lunch when served with a side salad. The dough for this tart is one of the best I’ve ever made- perfectly flaky and buttery. The original recipe recommends drizzling a little honey on top, which I didn’t have on hand, but would be a tasty addition!

Tart Dough Ingredients:

  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 4 1/2 ounces unsalted butter, chilled and cubed
  • 1 large egg
  • 3 tbsp cold water

Filling Ingredients:

  • 1 1/2 tbsp dijon mustard
  • 1 1/2 pints grape tomatoes, seeded and sliced in half
  • 2 cloves garlic, minced
  • 2 tbsp basil, chopped
  • 4 ounces fresh or slightly aged goat cheese, sliced
  • 2 tsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • salt + pepper

1. Combine flour, salt, butter in cuisinart and pulse until crumbly consistency. Add egg and water and blend until dough forms a ball. Remove from cuisinart and form dough into a ball. Roll out onto floured surface until it is large enough to cover tart pan. Roll dough onto rolling pin so that you can easily unroll it onto your 10-inch tart pan. Press dough into sides of tart pan.

2. Preheat oven to 425° F.

3. Spread mustard on bottom of tart dough. Evenly add tomatoes, garlic, and basil on top of mustard, followed by goat cheese slices. Drizzle balsamic and olive oil over top. Season with salt and pepper.

4. Bake for 30-35 minutes.

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Satis House

"It's a great cake. A bride-cake. Mine!"

[http://www.victorianweb.org/art/illustration/mclenan/13.html]

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