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10 Minute Farmhouse Soup

Spaghetti with Garlicky Breadcrumbs

Ginger Scallion Fried Rice

GINGER SCALLION FRIED RICE Serves 4 Inspired by Saffron Lane

4 tablespoons toasted sesame oil, divided 6 green onions (scallions), whites and dark greens separated, sliced 1 medium carrot, julienned 1/2 cup shelled edamame 3 tablespoons minced ginger 2 garlic cloves, minced 4 ounces shiitake mushrooms, thinly sliced 2 medium eggs, beaten 3 cups cold, cooked long-grain brown rice 5 tablespoons low-sodium tamari or soy sauce 1 cup cooked, shredded chicken or tofu (dark meat is better if using chicken) freshly cracked black pepper

Heat a large skillet or wok over a medium flame. When hot, add two teaspoons of the sesame oil. Add the white and pale green parts of the green onions and stir. After about a minute, add the carrots, edamame, ginger and garlic and stir to combine. Saute, stirring occasionally, for about five minutes. Remove from heat and set aside.

Add another teaspoon of oil to the same skillet. Add the mushrooms and saute until soft, stirring occasionally, about five minutes. Remove from heat and set aside.

Now increase the heat to medium high. Add another tablespoon of oil. When the oil starts to smoke, add the whisked eggs and let them fan out into a thin layer. Stir eggs as you would to make a scramble. When just cooked, remove and set aside.

Add the remaining two tablespoons of sesame oil and the three cups of rice. Spread the rice in a thin layer in the pan and let cook, stirring a little. Grind some black pepper over the rice now.

After about five minutes, add the tamari or soy sauce. Stir thoroughly to combine. Add the carrot, green onion and edamame mixture, the mushrooms, the scrambled eggs and the chicken and continue to saute and stir until hot, about five minutes.

Turn off heat. Add half of the diced dark green ends of the scallions and stir.

Scoop into bowls and garnish with the remaining diced green onions. Season with sea salt if desired.

#lunch #dinner #sesame oil #spring onion #caroot #edamame #ginger #garlic #mushroom #egg #rice #soy sauce #tofu

Crazy Feta

makes about 2 cups [a little goes a long way!]

2 bricks of feta cheese, 8 ounces each

3 whole jalapeno peppers

1/4 cup olive oil + 1 tablespoon

1 bulb garlic

the juice of half a lemon

the zest of half a lemon

salt and pepper

Preheat oven to 400 degrees. Chop the top off the garlic bulb and drizzle it with a teaspoon of olive oil. Wrap it in foil and roast for 25-30 minutes, or until garlic is golden in color. At the same time, brush the jalapenos with olive oil and sprinkle with salt and pepper. Either grill or roast them – I stuck them in the oven with garlic and just watched until they were charred. Remove both from oven and let cool. Once jalapenos are cooled, remove skins, cut in half and discard the seeds. Chop into small pieces. Don’t touch your eyes!

In a large bowl, crumble the feta bricks. [Crumbling the bricks yourself works best, but if you can only find crumbled feta that is fine.] Add chopped jalapenos, the zest of half a lemon, and the juice of half a lemon. Squeeze the roasted garlic out of the bulb directly into the feta. Add 1/4 cup of olive oil and mash with a fork. You want the feta to be a bit “wet” – I can best describe it as a cross between a spread and a dip. There is no right or wrong – make it however you’d like. Taste the feta and season with salt and pepper. Serve with pita chips, warm pita or naan, or spread it on sandwiches. Store it in the fridge for up to one week – I find that I like it best at room temperature, so allow it to sit out for about 30 minutes before serving. We also think it would be great with some kalamata olives.

#dip #snack #cheese #feta #jalapeno #olive oil #garlic #lemon

Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting

Who's birthday is it? No ones. Well, then why did you put a candle in the cake? Because its cute. So have a Happy Unbirthday!

So this cake is very tasty. Refreshing, summery, a light moist cake with a not too sweet frosting. But I totally messed up with stacking it. I of course tried to make it in as many layers as possible. And the second to bottom layer was a bit rugged, not very solid, must have been a bit thinner than the rest of the layers. So when I finally stacked the sixth and final layer, that second layer was already starting to buckle. It was pretty much the shape of a wine barrel. So I chilled it as quickly as possible to harden up the frosting. So after a bit, I started to frost the outside, thinking that I could compensate the buckling sides with a ton of frosting. It did not go as planned.

Sorry there are no photos of the cake drama, I was too stressed to think about it. So when a lot of frosting didn't help with trying to make the sides more straight, I just shoved it in the fridge at the coldest setting.

So after sitting and staring at it for a while, with a completely defeated attitude, I came up with a solution. I just hacked at it with a knife, yes covered in frosting and all. It was pretty cold, so the frosting hardened a lot so i just cut off the bulging sides, shaving them down till they were as straight as possible. Then just frosted it again! With even more frosting.

It looked pretty normal from the outside. Those are little poppy seeds around the sides.

And the inside is where you can tell. It looks a bit sad, like a depressed cake. Luckily all of the frosting nonsense didn't affect the taste at all.

Hope everyone had a Happy 4th of July! My weekend was full of personal drama :( that is stressing me out and making me too emotional. Thank goodness for some good cake and my lovely friend Megan, fellow photographer, who is always there for me when I send out that 'Oh my gosh, so and so drama, I can't be by myself right now' text.

Oh and about a little print shop, I'm going to go for it! Just working so editing, scanning, test prints, etc all that fun stuff. So I will update you all when I get all my stuff together!

Recipe from here

Lemon-poppy seed cake with vanilla-cream cheese frosting slightly adapted from Sky High: Irresistible Triple-Layer Cakes Cake: 3 cups (420g) cake flour* 2 cups (400g) caster sugar 4 ½ teaspoons baking powder ½ teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks/226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 ¼ cups (300ml) buttermilk 5 egg whites 1/3 cup (80ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners’ sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g/2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180°C/350°F. Butter three 20cm (8in) round cake pans. Line the bottom of each with a round of parchment paper and butter the paper. Combine the flour, 1 ¾ cups (350g) of the sugar, baking powder, salt and poppy seeds in the large bowl of an electric mixer. Beat on low speed to blend the ingredients and break up any lumps, about 30 seconds. Add the butter, lemon zest and 1 cup of the buttermilk to the flour mixture. Beat on low – be careful, the flour may fly everywhere – until completely mixed. Raise the speed to medium and beat for 1-2 minutes to lighten and aerate the batter. In a medium bowl, combine the egg whites with the remaining ¼ cup buttermilk; whisk to blend thoroughly. Add this mixture to the batter in 2-3 additions, scraping down the sides of the bowl and beating only enough to incorporate. Divide the batter among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes. While the cakes are cooling, make the lemon syrup: in a small nonreactive saucepan, combine the remaining ¼ cup (50g) of sugar, the lemon juice and the water. Bring to the boil, stirring to dissolve the sugar. Turn out the cake layers onto wire racks and generously brush them hot lemon syrup over the warm cakes to moisten evenly. Let cool completely. Make the frosting: split the vanilla beans lengthwise and scrape the seeds into the sugar with the back of a knife. In the large bowl of an electric mixer, beat the cream cheese and butter on medium speed until light and fluffy. Gradually add the sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl. Continue to beat until very fluffy, 3-4 minutes. Add the vanilla extract and beat well. Assembling the cake: place one cake layer, top side down, on a cake plate and spread about a fifth of the frosting over the cake to cover evenly. Repeat with the second cake layer + another fifth of the frosting, then place the third layer on top. Frost the top and sides of the cake with the remaining frosting. Garnish with whatever strikes your fancy. * homemade cake flour: 1 cup (140g) all purpose flour minus 2 tablespoons + 2 tablespoons corn starch Serves 12-16 – I made the exact cake recipe above but only 2/3 of the frosting and it was enough to fill and frost the entire cake

#dessert

LENTIL “MEATBALLS” IN LEMON PESTO

LENTIL “MEATBALLS” // Serves 4, Makes 18 small balls Meatball recipe adapted from In Jennie’s Kitchen

The sauce I made is less a pesto and more a dressing, as the lemon juice adds quite a bit of acid to it. I thin mine with a bit of water, but if you like it thicker, simply don’t add it. Adjust to your personal taste.

In honor of lightening up post-holiday, I like them as is, maybe on some sauteed greens. I don’t feel that their “meatball” title necessitates noodles. Anyway, those are decisions I’ll leave up to you.

2 Cups Cooked Lentils 2 Eggs, lightly beaten 3/4 Cup Ricotta 1/4 Cup Fresh Grated Parmesan Cheese 1 Large Clove Garlic, minced 1/2 tsp. Fennel Seed, crushed 2 Tbsp. Finely Chopped Fresh Parsley Hefty Pinch of Dried or Fresh Thyme 1 tsp. Each Sea Salt and Pepper 2/3 Cup Breadcrumbs (fresh or panko, preferably)

Lemon Pesto Sauce

1 Clove Garlic 1/4 Cup Pinenuts Zest and Juice of one Meyer Lemon 1/2 tsp. Sea Salt 1 Cup Packed Basil Leaves 1/4 – 1/3 Cup Extra Virgin Olive Oil 2 Tbsp. Grated Parmesan 2 Tbsp. Water to thin

In a food processor, pulverize the lentils into mush. Put them in a large mixing bowl. Add the beaten eggs, ricotta, parmesan, garlic, fennel seed, parlsey, thyme, salt and pepper and stir to mix well. Stir in the breadcrumbs and let the mix sit for 20 minutes.

For the pesto sauce, put the garlic, nuts, lemon zest and juice and salt in a food processor or blender and run until smooth. Add in the basil leaves and olive oil until you get a smooth, sauce-like consistency. Add water, oil or lemon juice to thin as desired. Stir in the parmesan and set aside. The sauce will keep covered in the fridge for about a week.

Preheat the oven to 400′. Check the lentil mix by rolling a 1” round ball between your palms, it should hold together fairly well. If it seems pretty wet and it falling apart, stir in another Tbsp. or two of breadcrumbs until the ball with stay together. Line a baking sheet with parchment paper. Roll the mix into balls and line them up on a baking sheet (they don’t need lots of space between, they won’t spread). If you like a bit more of a crust, brush them with olive oil.

Bake on the middle rack for 15-20 minutes until the tops are golden brown, gently turning the balls over halfway through baking. Remove to cool slightly. Serve with your favorite noodles, on a bed of sauteed greens, or simply on their own with a nice drizzle of the pesto sauce.

#lunch #dinner #lentils #egg #ricotta #cheese #parmesan #garlic #fennel seeds #spices #parsley #herbs #thyme #breadcrumbs #pine nuts #lemon #basil #olive oil

Chickpea Cutlets

1 16 oz can chickpeas, drained and rinsed 1/4 cup extra virgin olive oil 1 cup vital wheat gluten 1 cup plain breadcrumbs 1/2 cup vegetable broth or water 1/4 cup soy sauce 1 teaspoon dried thyme 1 teaspoon paprika 1/2 teaspoon dried sage Olive oil for pan frying

Optional ingredients: 4 cloves garlic, pressed or grated with a Microplane grater 1 teaspoon grated lemon zest

In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Use an avocado masher or a strong fork. Alternately, you can pulse the chickpeas in a food processor. We’re not making hummus here, so be careful not to puree them, just get them mashed up. You can also sneak the garlic cloves in here instead of grating them, just pulse them up before adding the chickpeas. If using a food processor, transfer to a mixing bowl when done.

Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed. The strings should look like this (click photo for an even closer up view):

Preheat a large heavy-bottomed skillet over low-medium heat. Cast iron works best. If you have two pans and want to cook all the cutlets at once then go for it, otherwise you’ll be making them in two batches.

Divide the cutlet dough into 2 equal pieces. Then divide each of those pieces into 4 separate pieces (so you’ll have 8 all together). To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them. (OK, maybe my surface wasn’t that clean.)

Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They’re ready when lightly browned and firm to the touch. I’ve found that they cook more thoroughly if I cover the pan in between flips. I also use my spatula to press down on them while they’re cooking, that way they cook more evenly.

Now let them rest for a bit and you’re done!

#dinner #chickpea #olive oil #wheat gluten #breadcrumbs #stock #soy sauce #thyme #herbs #paprika #spices #sage #garlic #lemon

Vegetarian Corn Dogs

Vegetarian Corn Dogs, this will make 8-10.

Needed: 1 cup pancake mix (you can make your own or use a store-bought mix, I did the latter), 1/4 cup cornmeal, 1 egg, 1/2 cup plus 2 tablespoons water, vegetarian hot dogs, wooden sticks/skewers and 6-8 cups oil for frying (I used canola).

In a bowl combine the pancake mix, cornmeal, egg and water. Skewer your hot dogs onto the sticks, you want the sticks to go at least 3/4 through the hot dog so it’s sturdy. I ended up trimming the bottom half of my sticks off as they were too long, so depending on what kind of sticks you end up with you may need to do that. Heat up your oil in large pot or dutch oven over medium high heat. Dip the hot dogs in the batter, making sure they are fully covered. Carefully place one batter-dipped dog in the hot oil, stick and all. Fry for 2 minutes then use tongs to flip (some of mine flipped on their own). Remove to a plate covered in paper towels. Adjust your heat if needed, then fry up all your corn dogs!

Serve with ketchup, mustard or whatever else you feel is appropriate.

#snack #pancake mix #cornmeal #vegetarian hot dog

Spinach and Artichoke Stuffed Mushrooms

Ingredients

8 large stuffing mushrooms (or mushroom variety of your choice)

4 ounces (1/2 brick) cream cheese, at room temperature

2/3 cup mayonnaise

One 12-ounce jar of artichoke hearts, liquid drained, chopped and squeezed dry

1 cup frozen spinach, thawed and squeezed dry

3 cloves garlic, minced

1 teaspoon sugar

1 cup Parmesan cheese, grated

Sea salt and pepper, to taste

Instructions

Preheat the oven to 350 degrees.

Clean the mushrooms by gently blotting them with damp paper towel, removing the stems and scoop out the gills.

In a large bowl, combine the cream cheese, mayonnaise, artichoke hearts, spinach, garlic, sugar, Parmesan cheese, and salt and pepper, mixing until completely combined.

Gently fill each mushroom with a heaping tablespoon (or two) of the filling mixture.

Place the mushrooms on a rimmed baking sheet and bake until the topping is lightly golden, about 15-20 minutes. Serve immediately.

#starter #lunch #snack #mushroom #cream cheese #mayonnaise #artichoke #spinach #garlic #parmesan

Must try idea

Hash browns, poached egg, asparagus and easy made bernaise sauce (jar of hollandaise with capers and tarragon)

Carrot Soup with Miso and Sesame

Usually, recipe writers urge you to season food throughout, building layers of flavor. Here, don’t. The miso we add at the end is very salty and it’s safest to decide how much seasoning your soup needs after that.

Note: This soup is “gluten-free” with a large caveat, and that is that most miso is in part from barley and is not gluten-free. You will need to seek out a miso brand — such as this shiro miso from Eden — that is clearly marked as such for it to be good to go.

New to miso? This here is a fantastic primer.

Soup 2 tablespoons olive oil 2 pounds carrots, peeled, thinly sliced 1 large onion, finely chopped 4 regular or 6 small garlic cloves, peeled and smashed 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled) 4 cups vegetable broth 1/4 cup white miso paste, or more to taste

To finish Drizzle of toasted sesame oil 2 scallions, very thinly sliced

Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.

Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.

Ladle into bowls and garnish each with a drizzle of sesame oil and small mound of scallions.

Pickled scallions? I didn’t do this in the end, but was tempted to lightly pickled the scallions by letting them hang out in a mixture of 6 tablespoons rice vinegar, 2 tablespoons water, 1 tablespoon of Kosher salt (I use Diamond brand, use less if you’re using Morton or another, which are more dense) and 1 1/2 teaspoons sugar for a while before using them as garnish.

#soup #lunch #dinner #olive oil #carrot #onion #garlic #ginger #stock #miso #sesame oil #spring onion

Apple Sharlotka

Adapted from Alex’s mother, who adapted it from her mother, and so on…

Butter or nonstick spray, for greasing pan 6 large, tart apples, such as Granny Smiths 3 large eggs 1 cup (200 grams) granulated sugar 1 teaspoon vanilla extract 1 cup (125 grams) all-purpose flour Ground cinnamon, to finish Powdered sugar, also to finish

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.

Serve warm or cooled, dusted with powdered sugar. Alex’s family eats it plain, but imagine it would be delicious with a dollop of barely sweetened whipped or sour cream.

#apples #butter #cinamon #egg #flour #sugar #vanilla extract #dessert

Crisp winter slaw

Ingredients

½ red cabbage

1 bulb fennel

1 stick celery

1 (sharp) apple

1 lemon, juiced

8 walnuts

1 tbsp red wine vinegar

pinch salt

1 tbsp Dijon mustard

1 tbsp groundnut oil

1 tbsp walnut oil

100g/3½oz Stilton

Preparation method

Finely slice the red cabbage, fennel and celery and combine in a large salad bowl. Slice the apple into discs, lay onto a plate and squeeze a lemon over in order to stop it discolouring.

Toast the walnuts in a dry frying pan for two minutes and set aside.

For the dressing, take a separate bowl and to it add the red wine vinegar, a little salt, some Dijon mustard and both walnut and groundnut oil. Whisk them together.

Now toss all the components together in a salad bowl. Crumble over large chunks of Stilton, trickle the dressing and serve with some of the green fronds from the fennel bulb.

Less than 30 minspreparation time

Less than 10 minscooking time

Serves 2-3

Hearty Party Hotpot

Ingredients

2 onions

20g/1oz butter

sprig rosemary

pinch salt

2 tsp juniper berries

1 carrot

1 parsnip

½ swede

4 tbsp Marsala wine

2 tbsp plain flour

150g/5½oz canned chestnuts

2 bay leaves

400ml/14fl oz vegetable stock

freshly ground black pepper

4 chestnut mushrooms

handful dried porcini mushrooms

1 tbsp wholegrain mustard

1 tbsp redcurrant jelly

1 pomegranate, seeds only, white pith removed

Preparation method

Roughly chop the onions and slowly soften in a casserole with a little butter. Meanwhile pick a sprig of rosemary into a mortar and pestle with a pinch of salt and the juniper berries. Give them a good bashing then add to the onions.

Now chop the carrot, swede and parsnip into hearty sized chunks, they are going to be the body of the stew, and add to the onions.

To build the sauce, tip in a few glugs of whatever Christmas wines you have to hand, here I particularly like Marsala. Add a spoonful of flour and stir in allowing it to cook through and thicken the sauce. Add the chestnuts, bay leaf and stock, season with freshly ground black pepper, then leave to simmer for 15 minutes.

Quarter the chestnut mushrooms; then add them to the pot along with a handful of dried porcini. This will give the stew a woody depth. Now for the finishing touches to the sauce add a spoonful of wholegrain mustard and redcurrant jelly, and let simmer for a further 20 minutes.

Finally serve with a scattering of pomegranate seeds over each helping.

Less than 30 minspreparation time

30 mins to 1 hourcooking time

Serves 4

#dinner #onion #butter #rosemary #herbs #juniper #carrot #parsnip #swede #marsala #flour #chesnuts #bay leaves #stock #mushroom #mustard #redcurrant jelly #pomegranate

Roast Tomatoes with Crumbs and Thyme

I love the idea that you can simply season a dish of vegetables then leave it in the oven to get on with things by itself. These roast tomatoes make a weekly appearance in my kitchen throughout the summer. (June 2009)

SERVES 4 AS A SIDE DISH, 2 AS A MAIN

tomatoes (large, but not beefsteak)6 thyme a few bushy sprigs olive oil garlic 2 cloves fresh white breadcrumbs 80g

Set the oven at 180C/gas mark 4. Slice the tomatoes in half and lay them cut-side up in a shallow baking dish or roasting tin. Remove the thyme leaves from their stems and put them in a small mixing bowl with 80ml of olive oil. Peel and finely crush the garlic cloves and stir into the olive oil with a generous grinding of sea salt and black pepper.

Stir the breadcrumbs into the oil with the anchovy fillets, roughly chopped. Spoon over the tomatoes and bake for 40 minutes or until the tomatoes are tender and the crumbs lightly crisp.

#side dish #tomato #thyme #herbs #olive oil #garlic #breadcrumbs

Orecchiette With Cheese and Artichokes

Of all the quick pasta suppers I have up my sleeve, this is probably the one I turn to most often. The original version contained thin shavings of Parmesan but I now find a goat's or sheep's cheese perks the whole thing up. (April 2005)

SERVES 2

preserved artichokes 250g lemon 1 large, finely grated zest and juice olive oil parsley a small bunch orecchiette 150g goat's or sheep's cheese 150g green olives 20

Put a large pan of water on to boil for the pasta. Cut the artichokes in thick slices and drop them into a bowl. Add the grated lemon zest and juice. Stir in four tablespoons of olive oil and a seasoning of salt and pepper. Chop or tear the parsley leaves and add to the artichokes.

Salt the boiling water, add the pasta, then cook till tender (about 9 minutes). Drain the pasta and toss with the artichokes. Divide between two bowls and serve with thin slices of cheese.

#lunch #dinner #artichoke #lemon #olive oil #parsley #herbs #pasta #cheese #green olives

Sage and Butter sauce

100g butter.

Bunch of fresh sage leaves

80g grated Parmesan

Black pepper.

Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. Pour over cooked pasta and stir through well together with freshly grated parmesan.

#sage #butter #pasta #lunch #dinner

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