Homemade Pesto

2 cups fresh basil (remove the stems)
½ cup pine nuts
3-4 cloves of raw garlic, minced
1/3 cup good extra virgin olive oil
1/2 cup grated parmesan cheese
Salt and cracked black pepper to taste

Puree in food processor. Serve over gnocci

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how to make pesto

Recipe + graphic illustration by yours truly

Blackberry Peach Cobbler

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What says summertime more than plump blackberries cobbler-ed with fresh, juicy peaches?

16 ounces of blackberries + 2 peaches were used.

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Taco Tuesday

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Simply: poached chicken with lime, cilantro, onions, crushed tomatoes, cayenne, and salt….

pinto beans, avocado, mango, lime, yellow ride, and cheddar cheese!

Blueberry Peach Cobbler

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Recipe adapted from Marian Bull’s “Blueberry Schlumpf” Recipe on Food 52. I replaced a quarter blueberries with 3 peaches.

Plum Blueberry Oat Crisp

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Good ‘ole Martha Stewart and her Plum Oatmeal Crisp recipe

I threw in some blueberries from the farmer’s market, and broiled for 2 minutes at the very end. DEELISH!

Rhubarb Galette

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It’s beginning to feel a lot like spring! Last night I made a free form galette- full of fresh rhubarb.

The recipe I used is from Laylita and I highly recommend it. I have had a hard time in the past making galettes, but her recipe for dough was superb.

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Full recipe, here.

Copied from Laylita, and modified slightly based on precisely what worked for me:

Ingredients

Sweet tart dough:
1 ½ cups of all-purpose flour
2 tablespoons sugar
A pinch of salt
1 stick of butter (4 ounces), cut into small pieces
1 egg
2-3 tablespoons cold water

(for crust) 1 egg, whisked to be used as egg wash

(for crust) 1-2 tablespoons of sugar to sprinkle on crust

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Rhubarb filling
4 cups of diced rhubarb, about 10 oz or 2-3 stalks
½ cup white, granulated sugar
1 tablespoons lemon juice
4 tablespoons corn starch
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Instructions

Rhubarb filling
  1. Put the diced rhubarb in a medium bowl, add the lemon juice, sugar, and corn starch. Mix well and let rest for at least 30 minutes, stirring every once in a while.
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Sweet tart dough preparation
  1. Combine the flour, sugar and salt in a food processor and mix.
  2. Add the butter pieces, in batches, and pulse until mixed.
  3. Add the egg and the water, 1 tablespoon at a time, until clumps of dough start to form.
  4. Remove the dough from the food processor and knead it gently.
  5. Mold the dough into a flattened thick disc, and chill in the refrigerator for at least 30 minutes.
  6. On a floured sheet of wax paper, roll out the dough into a thin sheet that is a couple inches larger than the tart pan you plan to use – it’s okay if it extends beyond the edges of sheet of wax paper
  7. Carefully transfer the rolled out tart dough onto a flat baking pan lined with parchment paper.
  8. Use a slotted spoon to transfer the rhubarb filling to the center of tart. Try to avoid adding any of the liquid at this moment, but save it for later. Leave the outer 2 to 4 inches of tart dough free of any fruit filling. Next fold the edges of the tart dough over the filling, it won’t cover the entire filling and is mainly meant to contain and keep the filling inside.
  9. Refrigerate the rustic tart for at least 30 minutes.

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Baking the tart
  1. Pre-heat the oven to 400F.
  2. Brush the edges with the egg wash and sprinkle with some sugar. At this point, you can also use a regular spoon to add the liquid from the fruit filling back into the tart. Place the tart in the pre-heated oven.
  3. Bake the tart for about 35 minutes or until the crust is golden.

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Cardamom Orange Cake

HAPPY FIRST DAY OF SPRING!

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Circa Thanksgiving time, I bought some ($16/jar… yikes!) cardamom to bake my first homemade pumpkin pie. Since then, I have not been inspired to bake or cook with this dainty spice–until yesterday!

Not much is in season right now, and I am excitedly awaiting rhubarb season. For this cake I used a recipe from Cooking Light. The naval orange and lemon were just what is needed for to ring in the first day of spring!

Cake:

Cooking spray
3 cups plus 1 tablespoon all-purpose flour
2 cups sugar
1 tablespoon baking powder
1 3/4 teaspoons ground cardamom (I used 2 tsp)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup fresh orange juice
2/3 cup canola oil (I used veg. oil)
1 tablespoon grated orange rind
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
3 large eggs

Glaze:
1 cup powdered sugar
4 1/2 teaspoons fresh orange juice
1/2 teaspoon fresh lemon juice

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