Tagged "Brunch"


Blood Orange & Cocoa Waffles

Posted by Rachel Dougherty on

 

Ingredients:
1 1/2 cups whole wheat flour
3 tsp. Baking powder
1/2 tsp. salt
1/4 cup cocoa powder
1/4 cup date sugar
1 cup plain yogurt
2 large eggs
4 Tbs. Blood Orange Olive Oil

Instructions:
Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron. 

Serve warm waffles with fresh fruit, peanut butter, or maple syrup!

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Quinoa Ahi Tuna Poke Bowl with Spicy Baklouti-Miso Dressing

Posted by Rachel Dougherty on

 

Ahi Tuna Marinade
2 tablespoons soy sauce (Tamari if possible)
1 teaspoon Serrano Honey Vinegar
1 teaspoon Japanese Roasted Sesame oil
1 teaspoon black sesame seeds, plus more for garnish
1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1" cubes
2-3 scallions, thinly sliced

Salad
6 cups organic mixed spring greens
1 medium English cucumber cut into 1'" dice
1 large avocado

Spicy Baklouti Miso Dressing
1 rounded tablespoon yellow miso
2 tablespoons honey ginger white balsamic
2 tablespoon Baklouti Olive Oil

1 tablespoon Garlic Olive Oil
1 teaspoon dark sesame oil
2 tablespoons plain yogurt

For serving
4 cups cooked quinoa cooled to room temperature
Pickled ginger, optional
4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional

DIRECTIONS
 
Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.
 
Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.
 
Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside. 
 
Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.
 
Serves 4 as a light meal or 6 as a small salad   
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Balsamic Glazed Ham

Posted by Rachel Dougherty on

 

Ingredients

1 bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.

1 cup Maple Balsamic Condimento, or Cinnamon-Pear Balsamic Condimento
2 tablespoons Dijon or grainy mustard
Directions
Preheat the oven to 325.  

Line a large roasting pan with foil.  With a sharp knife, score the fat all over the ham in a diamond pattern.  Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake  for 1 hour.

Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat.  This process should be done slowly, taking approximately 25-30 minutes to complete.  When the balsamic condimento has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.

After baking for an hour, remove the ham from the oven and increase the oven temperature to 350.  Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions.  Cover just the shank end with a small piece of foil to prevent it from burning.  Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.  
Serves 8  
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Crab Stuffed Squash Blossoms Fried in Olive Oil

Posted by Rachel Dougherty on

 

Spring.  It is an epic time in the kitchen namely because we have access to fleeting ingredients like green garlic, ramps, and squash blossoms.  This recipe harnesses several delightful seasonal ingredients and weaves them in to a flavorful and eye-catching culinary tapestry. 

As complicated as it may look at the outset, there are really just a handful of ingredients that come together to make this dish shine, and as you would expect, olive oil is a among them.  

Ingredients For the Filling

1 small shallot chopped
1 green onion, chopped
1 tablespoon UP EVOO oil 
1 teaspoon fresh lemon juice
1/3 cup Mascarpone
1 large egg beaten
8 oz. jumbo lump crab meat (Dungeness, if you can get it), picked through for shells
1/2 teaspoon sea salt or to taste

12 medium to large fresh zucchini squash blossoms 
 
For the Batter
1 cup seltzer water
1 cup all purpose flour
2 teaspoons baking powder
a pinch of salt
 
UP EVOO for frying 
 
Combine the shallot, onion, olive oil, lemon juice, mascarpone, egg, and salt in the bowl of a food processor.  Pulse a few times to finely chop the ingredients and combine.  Place the filling in a medium size bowl, and with the utmost of care, gently fold in the crab meat being very careful not to break it up too much.  Adjust the seasoning, cover, and refrigerate the filling for 1/2 hour.
In a shallow dish or bowl whisk together the seltzer water, flour, baking powder, and salt.
Heat 2 inches of UP EVOO up to 350 F. in a heavy bottom pot or pan. 
 
To Assemble
Make sure the blossoms are clean of debris.  Gently remove the flower stamens.  Using a spoon, gently fill each blossom with approximately 1 heaping tablespoon of chilled crab filling.  Gently twist the ends of the petals to seal.  Swirl each filled blossom in the batter rotating it in the same direction that you twisted the petals so as not to undo your blossom.  Place in the heated oil and fry each blossom for approximately 2 minutes, turning once until light golden brown on all sides.  
 
Remove the blossoms from the oil to a rack to drain.  Serve warm.
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Cardamom & Persian Lime Olive Oil Cookies

Posted by Rachel Dougherty on

 

These delicious little cookies are loaded with flavor despite their short ingredient list. And, they're a snap to make. Enjoy them with a fresh pot of tea or your morning coffee.  This recipe is dairy-free.

Ingredients
3 cups unbleached organic flour
2 cups granulated cane sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons green cardamom seeds, freshly ground
1 cup Persian Lime infused olive oil
2 large eggs, whisked

Directions
Preheat the oven to 350 F.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, oil, and eggs.  Beat on medium speed until thick and creamy, about 3 minutes.

In a separate bowl whisk together the flour and remaining dry ingredients.  Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry flour remains.

Scoop approximately two teaspoons of dough per cookie, and place the rounded mounds at about 1 1/2" intervals onto a well greased or parchment lined cookie sheet pan.  Bake in the center of the oven for 10 minutes.

Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a crackly golden brown exterior.  Remove the cookies to a rack to cool.  Repeat with the remainder of the dough.

Yields about 48 cookies

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