Blackberry Lime Cinnamon Rolls with Lime Vanilla Bean Icing

Blackberry Lime Cinnamon Roll - cross section
Good Sunday morning to you all!  This week has been a tough one for me.  I got sick on Tuesday and as anyone who has ever been pregnant knows, you can’t take the good meds when you’re sick.  So I had the usual, insulting cold in the middle of summer, had two weddings and one family shoot to edit, made a ginormous birthday cake for a friend which took up all of Tuesday AND my wonderful redhead decided to cut her usual nap time in half, so I had only one good hour during the day to get my photo work done (still got the wedding done in my two-week time frame – bragging, I don’t care, gotta throw that out there).

Blackberry Lime Morning Rolls
In the midst of my feeling like my head was stuck in a cloud and everything else, I felt it was the right time to make cinnamon rolls.  I don’t know – it was just therapeutic.  A few weeks ago, Matt made Joy the Baker’s first Baking Bootcamp recipe – a triple berry cinnamon swirl bread – and it was just outstanding.  Wonderful recipe and the flavors were so perfect.
Triple Berry Cinnamon Swirl Bread
The day he made it, I knew I wanted to turn it into cinnamon rolls with some kind of citrus glaze.  I finally got around to it and…score.  They were so bright and comforting at the same time.  I will definitely make these again when I’m not afflicted with Taste Blindness (I’ll expound on that, later).  And you should make them, too!  They take about an hour less than typical from-scratch cinnamon rolls and can be used with most any fruit – so get creative!

Morning Rolls - Blackberry Lime

 

Blackberry Lime Cinnamon Rolls with Lime Vanilla Bean Icing*

For the Dough:
2 1/4 teaspoons active dry yeast
1 tablespoon granulated sugar
3/4 cup whole milk, warmed to a warm lukewarm
1 large egg yolk 2 tablespoons unsalted butter, melted
2 1/4 cups King Arthur All-Purpose Flour
1/2 teaspoon salt a bit of olive oil for greasing the bowl

For the Filling: 1/4 cup unsalted butter, at room temperature
1/4 cup granulated sugar
3 teaspoons ground cinnamon
2 cups fresh blackberries
Zest from two limes
1 large egg, beaten for egg wash

In a medium bowl stir yeast with sugar. Stir in  the lukewarm milk and then add the egg yolk and melted butter.  Whisk together until thoroughly combined.  Allow mixture to rest for 5 minutes.  It should foam and froth. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Place dough on a lightly floured counter and knead by hand for about 10 minutes more.  Dough ball should be smooth and damp, without being too sticky.  Shape dough into a ball. Grease a large bowl with olive oil.  Place the dough in the bowl and cover.  Allow to rest at warm room temperature for about 1 hours, or until doubled in size.

While the dough rises, whisk together the butter with sugar and cinnamon for the filling.  Preheat the oven to 375 degrees F. Grease a 9 inch cake pan.  Set aside. After the dough has doubled in size, place it on a lightly floured counter and knead twice.  Using a rolling pin to roll the dough to a rectangle of about 18×12 inches. Spoon the cinnamon filling over top, spreading evenly, leaving a clean 1-inch border around the edges. Sprinkle the fresh blackberries over the cinnamon filling and grate the lime zest over everything.
Blackberry Cinnamon Rolls
(My blackberries were apparently from the Land of Canaan, so I had to cut them up). Start by rolling the longest side of the dough.  The roll will be a bit lumpy because of all the berries. Using a sharp knife, cut the log into 1 1/2 inch rolls and place cut-side down.  Brush the rolls with the beaten egg. Bake for 20-25 minutes until golden brown.  Allow to cool for about 30 minutes before icing.

For the Icing:
1 cup powdered sugar
juice from one lime
3 tbs heavy cream
1 tsp vanilla bean paste
a good pinch of kosher salt

Mix everything together in a medium bowl and thin out the icing with more lime juice, or thicken it up with more sugar.  Easy as that!

Have a happy rest of your weekend :)

*I adapted Joy’s recipe for the Triple Berry Cinnamon Swirl Bread a bit, but you can see her original and wonderful recipe HERE.

Blackberry Lime Cinnamon Rolls

Lemon Panna Cotta and Gingerbread with Blueberries and Thyme

Lemon Panna Cotta with Gingerbread and Thyme
When we were in Nashville last week, we had the joy of eating at Catbird Seat - an intimate restaurant with a unique seating that allows its guests to watch the chefs prepare each plate.  This restaurant combines the nuttiness of molecular gastronomy and the comfort of Southern cuisine.  It’s impressive without being too fussy.  The food was amazing and we left very satisfied!  We were served things like grilled morel mushrooms stuffed with chicken liver pate (my favorite),
photo 1
a yeast soup filled with smoked croutons and potatoes (tasted exactly like a loaded baked potato),
photo 2
and the dish that inspired today’s post: a lemon cornmeal cake with goat’s milk panna cotta and blueberries with thyme and marjoram.  Here’s a pic of the dish from the restaurant:

This was one dish that I knew I could conceivably recreate at home without any fancy equipment.  Watching them assemble this was mezmerizing and I took a few guesses as to what each component was before the chef handed me the plate.  Perks of being able to talk to the chef while they’re plating :)  When I got home, I dreamed up my own version.  I love lemon and thyme together, so I knew I’d keep that aspect of the dish.  Instead of putting lemon in the cake like they did, I infused the panna cotta with lemon and then made a gingerbread for the base because I love the flavors of gingerbread and figured it’d go well with everything.  And it did!  I happened upon some really great blueberries that actually TASTE like blueberries and the combination of all the flavors is delicate but powerful and the panna cotta is so smooth, it risks falling completely apart if moved too much.  I loved how this turned out and it really wasn’t that hard to make the components and assemble.  Next time you’re at a restaurant and love a dish – try to recreate it at home!  It’s a good way to learn to be creative in the kitchen!

Lemon Panna Cotta with Gingerbread

Lemon Panna Cotta with Gingerbread

For the panna cotta (to be done a day ahead)*:

1 cup whole milk, divided
2 tsp. unflavored gelatin
2 1/2 cups heavy whipping cream
1/2 cup sugar
Zest from two lemons, plus a wedge of the lemon
1 tsp vanilla bean paste (or one vanilla bean, scraped)

Pour 1/2 cup milk into a medium bowl; sprinkle gelatin over. Let sit until gelatin softens, about 15 minutes.
Meanwhile, combine cream, sugar, lemon zest and wedge, and remaining 1/2 cup milk in a large saucepan. Scrape vanilla seeds from bean into saucepan; add bean (or add your vanilla bean paste). Bring to a simmer over medium heat, whisking until sugar dissolves. Remove from heat; cover and let steep for 10 minutes.
Bring cream mixture back to a simmer. Add gelatin mixture and stir until dissolved. Strain. Divide among eight 3/4-cup ramekins. Chill uncovered until panna cotta is set, at least 6 hours.  *adapted from Bon Appetit

For the gingerbread (to make a thin version like mine):

2¼ cups sifted (9 ounces) unbleached all-purpose flour, plus more for dusting the pan
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
½ teaspoon ground allspice
1 teaspoon Dutch-processed cocoa
8 tablespoons (1 stick) unsalted butter, melted and cooled to room temperature
¾ cup mild or light molasses
¾ cup (5¼ ounces) sugar
½ cup buttermilk
½ cup milk
1 large egg

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a large, rimmed sheet pan with parchment paper and spray with nonstick spray.

Whisk together the flour, baking, soda, salt, ginger, cinnamon, cloves, nutmeg, allspice and coca in a medium bowl.

Beat butter, molasses, sugar, buttermilk, milk , and egg in a large bowl with an electric mixer on low speed. Add the dry ingredients and beat on medium speed until the batter is smooth and thick, about 1 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Do not overmix. Scrape the batter into the prepared pan and smooth the surface.

Bake until the top springs back when lightly touched and the edges have pulled away from the pan sides, about 20 minutes. Set the pan on a wire rack and cool for at least 10 minutes. Serve warm or at room temperature.

Gingerbread can be wrapped in plastic, then foil, and refrigerated up to 5 days.

*if you want to make a regular pan of this, simply bake in a 9×13″ pan and bake for 35-40 minutes.   Adapted from The New Best Recipe.

Banana Chiffon Cake with Salted Caramel Cream Cheese Icing

Banana Chiffon Cake with Salted Caramel Cream Cheese Icing
I have a wonderful friend named Katrina.  She is the mother of two, wild at heart, loves all things done from scratch and enjoys nothing more than giving things away for free that she worked hard to produce and for which she should be charging good money.  I try my best to pay her for her amazing pasture-raised, organic eggs, but occasionally she’ll leave a dozen on my porch because “she had too many to use that week.”  Look at these beauties!

free range eggs

free range and all that jazz
So a few weeks ago when I was blessed with an extra dozen eggs on my porch, I decided to sacrifice them to the baking gods and make a chiffon cake.  NOTHING whips up faster than a fresh, room temp egg white.  And when you have fresh eggs (we’re talking hours from the chicken) you do NOT have to keep them in the fridge.  And for baked goods, nearly all recipes will call for a room temp egg.  I was completely shocked the first time I used Katrina’s eggs when making a chocolate mousse and the egg whites beat into stiff peaks in about a MINUTE.  I’m not exaggerating.  Amazing.  This post is really just me bragging that I have a super cool friend who raises really great chickens who lay really amazing eggs.

For the recipe today, I give you a banana chiffon cake with salted caramel icing.  A chiffon cake is kinda like an angel food cake except not so angelic.  It uses both the yolks and whipped egg whites AND has oil.  But the texture is similar to an angel food cake except this cake is super moist.  When I was little, the only cake my grandmother would ever make (to my recollection) was an angel food cake, and I can only imagine that was because it has no added fat.  She was missing out :)

Banana Chiffon Cake

 

Banana Chiffon Cake with Salted Caramel Cream Cheese Icing*

For the cake:

10 1/2 oz sugar
5 1/3 oz plain cake flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
7 large eggs; 2 whole, 5 separated, at room temp
2/3 cup water
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 tsp cream of tartar
1 cup mashed ripe bananas (about 2 medium)

For the icing:

1 recipe salted caramel sauce
1 – 8 oz. package cream cheese at room temp

 

Adjust the oven rack to the lower-middle position and heat the oven to 325 degrees.  Whisk the sugar, flour, baking powder, soda and salt together in a large bowl.  Whisk in the 2 whole eggs, 5 egg yolks (reserve the whites), water, oil and extract until the batter is just smooth.

Pour the reserved egg whites into the bowl of a sand mixer; beat at low speed until foamy, about 1 minute.  Add the cream of tartar, gradually increase the speed to medium-high, and beat the whites until very thick and stiff, just short of dry (as little as 7 minutes in a stand mixer and as little as 2 minutes if you’re using eggs that are only 5 hours old) :) With a large rubber spatula, fold the banana mush into the batter, then fold the whites into the batter, making sure to not over mix, but being sure you get all the way down to the bottom of the bowl to incorporate whites into all the batter.

Pour the batter into an ungreased large tube pan (9-inch diameter, 16-cup capacity).  Rap the pan against the counter a few times to rupture any large air pockets.  If using a pan with a removable bottom, grasp both sides with your hands while firmly pressing down on the tube with your thumbs to keep the batter from seeping from the pan during this process. Wipe off any bbatter that may have dripped or splashed onto the inside walls of the pan with a paper towel.

Bake the cake until a toothpick inserted in the center comes out clean, 65 to 75 minutes.  Immediately turn the cake upside down to cool (I’ll admit, this is scary, but have faith).  If the pan does not have prongs around the rim for elevating the cake, invert the pan onto the neck of a wine bottle or funnel.  Let the cake cool COMPLETELY before inverting.

To unmold, run a thin knife around the pan between the cake and pan wall.  Use a skewer to loosen the cake from the tube.  Loosen the cake from the bottom of the pan with a knife and invert it onto a serving pan.  Hope for the best.  Half of my cake was hollow because I didn’t incorporate the egg whites sufficiently.  This is life.

Spread the icing over the top of the cake and let it drip down the sides.

To make the icing:

After making the salted caramel sauce, leave it in the pan and with a mixer or by hand with a whisk, whip the softened cream cheese until fully incorporated and no tiny lumps remain.  Let it come up to room temp and then beat again before pouring over the cake.

*cake recipe adapted from The New Best Recipe cookbook.  This book is endlessly tested and will never steer you wrong.

 

Brown Butter Honey Ice Cream in Milk Toast Bowls

Japenese Milk Bread Bowl with Brown Butter Ice Cream
This recipe is insane.  What’s more insane than each component is the sum of its parts.  Matt saw a recipe for Japanese Brick Toast a few weeks ago and I had seen a similar recipe on Pinterest that looked downright heavenly.  He said in Japan they put ice cream with buttery toasted sweet bread as a dessert (…which is doubtful – I’ve seen Japanese people.  They don’t look like they eat ice cream in bread bowls).  Why has no one thought of doing a bread bowl for ICE CREAM?!  It’s genius.  The bread soaks up the melted ice cream and you’re left with this spongy cake-like texture when you get to eating the bread part.  This dessert demands to be shared.  Because if you don’t share it, you’ll feel like a dadgum glutton.  I mean, LOOK at that thing!

For the ice cream, we look no further than Jenni’s Splendid Ice Creams.  I posted about her Brown Butter Almond Brittle ice cream last year.  I’m a broken record when it comes to browned butter.  I can’t help it.  We began making ice cream out of her book about four years ago and haven’t even wasted our time with a different method.  She’s perfected the texture of homemade ice cream, in my opinion.  So for this recipe, I used her browned butter ice cream base and added honey and vanilla bean paste.  It was perfect in our little ice cream bowl.  The bread deserves a post of its own and don’t you worry – we’ll blog about it, soon.  Matt loves it too much and loved the process too much to only make it once.  He can’t wait to try it, again.  For now, enjoy a truly amazing bowl of browned butter ice cream:

Milk Toast with Brown Butter Ice Cream, Bananas and Honey

Browned Butter and Honey Ice Cream

for the base:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1.5 oz (3 tbs) softened cream cheese
1/8 tsp fine sea salt (I use kosher)
3/4 lb unsalted butter
1 1/4 cups heavy cream
2/3 cup sugar
2 tbs light corn syrup
1 tbs vanilla bean paste

Raw honey to fold into the ice cream

 

Mix about 2 tbs of the milk with the cornstarch in a small bowl to make a smooth slurry.  Whisk the cream cheese and salt in a large bowl until smooth.  Fill a large bowl with ice and water.

Melt the butter over medium heat in a 4 quart saucepan.  Bring to a boil and let bubble until the foam starts to subside and the butter is a rich dark brown (not black!).  Remove from the heat and let stand until the butter solids settle to the bottom of the pan, about 5 minutes.

Pour the clear butter oil into a storage container (once it solidifies you can use it as you normally would for cooking so it’s not a waste!) As you get closer to the butter solids in the bottom of the pan, use a teaspoon to remove as much liquid butter as you can.  You should have about 1 tablespoon of brown butter solids and a little bit of melted fat in the bottom of the pan (it’s impossible to remove all the fat).

Add the remaining milk, cream, sugar, vanilla bean paste and corn syrup to the butter solids, bring to a rolling boil over medium-high heat and boil for 4 minutes.  Remove from the heat and gradually whisk in the cornstarch slurry (you’ll need to stir it up again as it will settle and solidify some).  Bring the mixture back to a boil over medium high heat and cook, stirring with a heatproof spatula or whisk, until slightly thickened, about 1 minute.  Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Pour the mixture into a 1 gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.  Let stand, adding more ice as necessary, until cold, about 30 minutes.

Pour the ice cream base into the frozen canister of your ice cream maker and spin until thick and creamy.  Pack the ice cream into a storage container, folding in drizzles of raw honey as you go.  Press a sheet of parchment directly against the surface of the ice cream (this is important to avoid freezer burn and maintain a good consistency) and seal with an airtight lid.  Freeze until firm, at least 4 hours.

Layer ice cream with sliced bananas and serve in boring porcelain bowls, or sweet bread bowls.  It’s up to you.  :)  (recipe for bread bowls coming soon!)

 

Banana Coffee Almond Shake

Coffee Almond Banana shake

Coffee, frozen banana, toasted almonds, milk and a squeeze of chocolate sauce.  How can you go wrong with that?!  This is an extremely simple, delicious and relatively low sugar pick-me-up for your hot summer afternoon!  I saw a recipe similar on Serious Eats and had to try my own version!  The only sweetness comes from the banana and a tablespoon of honey – not too shabby for something that seems pretty indulgent!  It was absolutely perfect for that mid-afternoon I-gotta-have-something-sweet attack that happens to me every day.  Enjoy and change up the ingredients as you like!
Coffee Banana Almond shake

Banana Coffee Almond Shake
makes one large or two small servings

1/2 cup strong brewed coffee, room temp
1/4 cup milk (any kind of milk will work)
1/4 cup toasted sliced almonds
1 frozen banana
1 TBS honey, agave nectar, whatever you like best
5 large ice cubes (about a cup of crushed ice)

In a blender, add the coffee, milk, almonds and banana and blend for about 30 seconds.  Then add the ice and blend for 30 seconds to a minute more.  Drizzle with chocolate sauce (or not – it’s up to you, but I had some in my pantry and, well, it was awesome) and serve!

Basil Risotto – Herbs are Vegetables, Too

Basil Risotto
Leafy greens.  For most Americans, this isn’t the most appealing set of words.  However, most of us might just think LETTUCE or  SPINACH or KALE and think, “How on earth am I supposed to eat several cups of that a week?!  Lettuce not forget about herbs (please forgive that pun, I really had no other choice.)  They are brimming with nutrients! It’s such an easy and flavorful way to add more vitamins and fiber to your diet and your recipes.  I always tend to forget that things like basil, thyme, oregano, mint – these are quite leafy and quite green, too!  Sure, you can’t eat as much of them as you can kale in one sitting, but a mild basil goes amazingly well with spinach and can really add a lot of interest to a dish.  Basil is full of beta-carotene, Vitamin A, K and its leaves are rich with essential oils known for being anti-inflammatory.  And lucky you, the summertime is a time when basil grows like a weed!  

I realize that lettuces, spinach, cabbages, etc, are sometimes challenging for little ones (and me) to eat.  But I’ve fully gotten Olive acclimated to the flavors of pesto and I consider that a small victory.  It’s green, so it opens the door for other vegetables to eventually be accepted as well.  For this creamy, bright risotto, I made a pureed basil (not really pesto as I didn’t have Parmesan or pine nuts on hand) with just basil, garlic and garlic oil and stirred it into my risotto in the last minute of cooking.  Garnished with a chiffonade of fresh basil and we had lunch!  Olive loved it and I loved that while it seemed like comfort food, it was actually quite healthy and nutritious for us both.  Not a lot of butter and oil – just good chicken stock (which is amazing for your health on its own), basil, onion and rice!

I encourage you to think of herbs as a choice for getting more vegetables into your diet.  And what better herb to start with than basil?

Pesto Risotto
Basil Risotto

serves 6-8 as a meal

2 cups arborio rice
2 TBS butter
5-6 cups good chicken stock (low sodium if store-bought or just use water and season later)
1/2 cup chopped onion
1 large garlic clove
2 cups packed basil leaves
4 TBS olive oil (I used garlic oil)
2 garlic cloves
salt and pepper to taste

In a large cup with an immersion blender or in a food processor, blend the basil leaves, olive oil, garlic and about a half tsp salt and pepper.  Taste and adjust seasoning to your liking.  You can full out make a regular pesto if you want, but this is what I had on hand and it worked great.  If you make a full batch of pesto, only stir in about 1/4th of a cup into your risotto.

In a large saucepan, heat the chicken stock to a simmer.

In a large, deep skillet over medium heat, melt the butter until it starts to bubble and then saute the onion and garlic until soft, stirring to not let the garlic burn.  Stir in the rice and stir to fully coat in the butter and onion.  Begin adding 1/2 cups of stock to the pan, stirring pretty regularly to ensure the rice doesn’t stick to the bottom of the pan.  When the liquid cooks off, add another 1/2 cup and keep this process up until you’re down to about a cup of stock and have been cooking it for at least 20 minutes.  Near the end, taste the rice – you don’t want it crunchy, but you don’t want it mushy either.  Think of it like pasta – a nice bite to it is key.  Stir in another half cup of stock if you think it could use it and then add in the basil paste.  Remove pan from the heat and serve immediately.  Garnish with fresh basil or a grating of fresh Parmesan and cracked pepper.

Chilled Strawberry Soup

Chilled Strawberry Soup
I ran across this interesting recipe last week and wanted desperately to try it.  A chilled strawberry soup!  What could be more summery or fun?

The original recipe called for Riesling and a garnish of black pepper and olive oil and next time I do it, I really want to try that version.  Since I would be serving it to Olive and wouldn’t be cooking the alcohol out, I decided to alter the 1/2 cup of Riesling for lime juice and I think the results were so refreshing.  Some might call this a smoothie, and it basically is, but it’s thinner and if you go the adult version route, it would certainly be more elevated than a smoothie.  Olive loved this different snack and I loved it for breakfast this morning!  I garnished the soup with a bit of chocolate mint from my plant out back.  Did you know there was such a thing as chocolate mint?!  I didn’t but was intrigued and I think there is a subtle smooth difference between it and basic sweet mint (which has the quintessential “gum” flavor).  I thought mint and hints of chocolate would be great on a strawberry soup and it was – next time I may even add some dark chocolate shavings as a garnish!

Enjoy!  It’s a hot one out there, today!

Chilled Strawberry Soup
makes about 3 cups

3 cups strawberries, hulled
1 cup plain Greek yogurt
Juice from two large limes (about 1/2 cup)
1/3 cup raw honey
Garnish: mint, chocolate, cracked pepper

Put all ingredients except the garnish in a blender or food processor and blend for about a minute, scraping down the sides.  If you want to go the extra mile, strain the soup through a fine mesh sieve to remove the seeds. Chill for at least an hour and garnish as you wish!  (I didn’t chill ours at all and it was great).

Vegetable Puff Pastry Pizza

Vegetable Pizza on Puff Pastry
This was lunch for me and Olive, today.  I LOVED it.  We had a random selection of leftover veg in the fridge and my mind always goes the leftover route of omelet or fritatta, but not today.  We had puff pastry in the fridge and a tiny bit of leftover Romesco sauce and so I knew I had a pizza in there, somewhere.  The flavors were amazing and the whole thing took 20 minutes to make (minus the time it took to let the puff pastry thaw out.)  Super winner in my book.

Olive took two bites of one tiny square and declared herself done, not hungry, anymore.  Okay!  I have to roll with things like that.  Inside my head, I think, “What could I offer her that I know she’d eat? Crackers?  Pasta?  Something without kale and asparagus on it?”  But no.  I can not get into that habit or I’ll have the toughest time getting out of it.  In the last few months, I’ve seen Olive eat potatoes of all colors (those purple things on the pizza are potatoes), tomatoes, asparagus, kale, carrots and cheese.  So in my head, I knew that this wasn’t a challenging meal for her.  She’s had a tough week with food, though, and I knew before I even made it that it would probably tank.  I asked her later how she liked lunch and she said, “It was good! I tried two bites!”  So there you go.  To her it wasn’t a failure.  To me it was because she didn’t inhale it like she would’ve a pizza with just pepperoni and cheese.  Quantity doesn’t always mean quality.  I have to remember that exposure and consistency are the major keys to training up good eaters.  Mere exposure is helpful because then you don’t have the kid that cries at the sight of vegetables on their plate and familiarity breeds comfort, eventually.  Eventually.  Eventually is the result of patience and to be honest, it’s not my strongest attribute.  But I’m learning and I’m trying and I will tell myself on days when my little half-pint only eats four bites all day that she will be okay.  She’ll learn.  Eventually.

unbaked Veggie Pizza
Here’s the pizza raw so you can see better what I found in my fridge to add:  kale rubbed with a bit of olive oil, leftover roasted root vegetables, leftover grilled asparagus and half a tomato.  The sauce was our leftover Romesco sauce and I put all this on top of one sheet of frozen puff pastry.  Puff pastry is flawless.  Super fancy-seeming lunch in 20 minutes.  I’ll take it!

Veggie Pizza

 

Vegetable Puff Pastry Pizza
serves two as a main or 4 as an appetizer

One sheet frozen puff pastry, thawed
2 TBS tomato sauce or Romesco sauce
Any toppings you like.  I used:
1/2 cup chopped kale
1/2 cup chopped (already cooked) asparagus
Half a tomato, cut into wedges
1/2 cup (already roasted) potatoes and carrots
1/2 cup shredded Italian blend cheese

On a rimmed baking sheet, spray with oil and lay out your puff pastry to thaw.  When thawed enough to unfold, spread it out and roll it out bigger on each side to be about 1″ longer all the way around.  Spread your sauce and then sprinkle the cheese to cover it well.  Arrange your vegetables and coat the kale in a little bit of olive oil and rub it into the leaves to soften them up.  Bake in a 400F oven for 15-20 minutes until golden brown.

Leftover Veggie Pizza

Triple Layer Coconut Cake

Thomas Keller's Coconut Cake
Amazingly dense, rich, saturated with coconut flavor with a light, fluffy, creamy frosting that only compliments and doesn’t overpower the rich, dense and super-moist cake.  Yes, of course, this was the best coconut cake we’ve ever had.  And why, is that? Because it’s Thomas Keller’s recipe, and as anyone who has ever heard of or seen one of his cookbooks will know, everything he touches is gold.  This recipe, however, is not found in any of his cookbooks, but was featured in an article on Saveur magazine online.  It was a recipe that took him back to his childhood, to having a cake very similar to this in a small town diner.  We had this recipe bookmarked for months and finally gave it a go.  While you can tell from the pictures that my layering techniques leave something to be desired, the flavors were amazing.  Spot on.  I even took it to a picnic in 80 degree weather and it held up (barely).  This cake needs to be chilled the adequate time recommended, for sure.  Even with my missteps and imperfect execution, it was one of the best cakes I’ve had in years.

Go forth!  Be bold!  Make this cake!  We changed nothing – this is just one of those “I made it, so can you” kind of posts,  so I’ll simply copy the recipe for you, here!  Happy Weekend!

Keller's Coconut Cake

Triple Layer Coconut Cake

FOR THE CAKE:
Unsalted butter, for greasing
2 cups flour
1 cup desiccated coconut
1 tsp. baking powder
1 tsp. kosher salt
1½ cups sugar
eggs, separated
1¼ cup mayonnaise
¾ cup coconut milk
½ cup, plus 1 tbsp. buttermilk
2 tsp. coconut extract
2 tsp. vanilla extract

FOR THE MERINGUE:
6 egg whites
1⅔ cups sugar
3 cups sweetened shredded coconut

INSTRUCTIONS

Make the cake: Heat oven to 325°. Grease three 9″ cake pans with butter and line with parchment paper; set aside. Whisk flour, desiccated coconut, baking powder, and salt in a bowl; set aside. Place sugar and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix until fluffy. Add mayonnaise, coconut milk, buttermilk, coconut and vanilla extracts; mix until combined. With the motor running, slowly add dry ingredients until batter forms; transfer batter to a bowl and set aside. Clean stand mixer bowl and add egg whites; replace paddle with whisk attachment. Whip whites until soft peaks form; fold into cake batter. Divide batter between prepared pans, smoothing tops with a rubber spatula; drop pans lightly on a counter to expel large air bubbles. Bake until a toothpick inserted in middle comes out clean, about 25 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks and let cool.Make the meringue: Using an electric hand mixer, beat egg whites in a bowl until medium-stiff peaks form, 5–7 minutes; set aside. Bring sugar and ¼ cup water to a boil in a 2-qt. sauce pan fitted with a candy thermometer; cook, without stirring, until temperature reaches 250°, 4–5 minutes. With the mixer on low, slowly drizzle hot syrup into egg whites until combined. Increase speed to high; beat until meringue forms stiff peaks, about 3 minutes more.

Assemble the cake: Place one cake layer on a cake stand and spread 3 cups meringue over cake; sprinkle with ¼ cup coconut. Repeat with second layer. Place remaining layer on top; cover top and sides with remaining meringue and cover outside of cake with remaining coconut, pressing lightly to adhere. Chill cake 30 minutes to firm meringue; serve chilled or at room temperature.

copied from Saveur 
Coconut Cake

Buffalo Burgers with Rosemary Roasted Root Vegetables

Buffalo Burgers
Get your grill heated up this weekend – it’s supposed to be beautiful!  I actually don’t know that for sure, but I’m trying to stay positive.  I made these burgers for us this week after seeing a recipe for lamb burgers.  I couldn’t find ground lamb here and didn’t really want to pay to have some lamb loin ground up so I figured I’d go with something just as lean (the appeal of a lamb burger) and go with buffalo!  We have a very small section in our local grocery store and they have a few pounds of ground buffalo always available.  I know it’s really, really lean, so it can dry out really easily.  The trick is cooking it low and slow, so I’d suggest if you’re grilling, to keep it off the direct flame and give it some extra time.  I love chopped onion in my burgers, so I added some to these and also a little bit of grated Swiss cheese and a couple tablespoons of water – a trick I learned in making the best meatballs ever, that gives the meat that extra tender-juiciness without adding a bunch of fat.  We topped these burgers with sliced avocado, baby bell peppers, pickles and extra cheese – they were really wonderful and still juicy!

I served the burgers with some roasted carrots and potatoes.  I love roasting vegetables with rosemary and just a touch of olive oil, and had I had more root vegetables, I’d have added them right in!  I’ve done this before with beets, turnips and parsnips and I’ve loved them all!

roasted root vegetables

Buffalo Burgers with Roasted Root Vegetables

1 lb ground buffalo
1/2 cup diced white onion
1/2 cup shredded Swiss cheese
1 tsp kosher salt
1 tsp pepper
2 TBS water

In a large bowl, mix the buffalo and all the other ingredients until well incorporated and form into loose patties.  Salt and pepper both sides and cook on the stovetop over medium heat, or on the grill off direct heat for about 5 minutes per side, or until desired doneness is achieved.  I cooked mine until they were about 135F inside and that gave us a tiny bit of pink in the middle.  I served our burgers on toasted buns with mayo, sliced avocado, sliced baby bell peppers, sliced baby kosher pickles and extra Swiss cheese.  Top however you like!

For the root veggies:

A mix of carrots, potatoes, beets, turnips, etc (about 2-3 each)
2 TBS olive oil
2 TBS chopped fresh rosemary
salt and pepper

Heat your oven to 400F.  On a foil-lined baking sheet, toss the chopped vegetables with the olive oil and rosemary and sprinkle with salt and pepper.  Roast for about 30 minutes, or until the veggies start to get a little crispy along the edges.

Buffalo Burgers with Avocado and Swiss