Sugar Snap Pea Salad with Crunch and Flavor

In preparation for an upcoming food and wine pairing event, I found a recipe I had saved by Barefoot Contessa. A simple vegetable salad made with sugar snap peas, a savory champagne vinaigrette topped with the crunch of pancetta and shavings of parmesan – the perfect pairing with ham or pork loin or to be enjoyed on its own with a glass of wine (I chose K Vintner’s 2012 Viognier located in the Walla Walla Valley).

Snap Peas with Pancetta and Parmesan
courtesy of Barefoot Contessa

Ingredients

• 1/4 pound pancetta, thinly sliced
• Kosher salt
• 1 pound sugar snap peas, trimmed
• 1/4 cup minced red onion
• 1/2 cup good olive oil
• 2 tablespoons Champagne or white wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon freshly ground black pepper
• 5 tablespoons freshly grated Parmesan cheese

Directions

1. Preheat the oven to 450 degrees.
2. Place the pancetta slices on a baking rack set in a sheet pan and roast for 8 to 10 minutes until crisp. Remove from the oven and set aside to cool.
3. Meanwhile, bring 2 to 3 quarts of water to a boil in a large pot and add 1 tablespoon of salt. Fill a large bowl with ice water and have a sieve or colander ready in the sink. Put the snap peas into the boiling water for only 10 or 15 seconds, drain, and put immediately into the ice water. Cool completely and drain. Cut each snap pea in half lengthwise and place in a large bowl.
4. Place the snap peas in a large bowl and add the red onion.
   To make the vinaigrette, whisk together the olive oil, vinegar and lemon juice. Pour enough vinaigrette on the snap peas to moisten. Crumble the pancetta over the salad and add 1 teaspoon salt and the pepper. Add the Parmesan and toss well.
   

Simple & a Dream – Dark Chocolate Mousse

The beauty of French recipes, and also the barrier at times, is the technique that ensures a quality meal so long as the ingredients are top quality as well. The surprise in making a handful of recipes so far out of Thomas Keller’s successful cookbook Bouchon, inspired by his restaurant Bouchon Bistro in Yountville, Napa Valley, is that you aren’t using a long list of ingredients or rare oddities, rather quality ingredients that are combined and molded in such a way that create a treat for the senses.

Sure to impress your guests or family, Keller’s Dark Chocolate Mousse is light and airy, but sweet and rich at the same time. It will certainly satiate your sweet tooth at the end of a meal. Just be sure to make it the morning before the dinner or the day before so it has time to set.

Dark Chocolate Mousse (Mousse au Chocolat Noir)
from Thomas Keller’s cookbook Bouchon
*makes 8 small servings or 4 ramekins (as seen above)

INGREDIENTS:

• 4 1/2 ounces bittersweet chocolate, such as Valrhona Manjari (64%) or Ghiradelli’s, finely chopped
• 2 tablespoons (1 ounce) unsalted butter, diced
• 2 tablespoons espresso or hot water
• 1 cup cold heavy cream
• 3 large eggs, separated
• 1 tablespoon sugar

DIRECTIONS:

1. Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth.
2. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
3. Meanwhile, whip the cream to soft peaks, then refrigerate. You can do with this by hand and it takes maybe 2-3 minutes.
4. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape (by hand, this will take about 5-7 minutes). Sprinkle in the sugar and beat until soft peaks form (expect another 5-10 minutes). Be patient; the soft peaks will appear.
5. When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream. (Do this all by hand to keep the mixture as light, fluffy and full of air as possible.)
6. Spoon or pipe the mousse into a serving bowl or individual dishes (I used small ramekins). Refrigerate for at least 8 hours. The mousse can be refrigerated for up to a day.
7. Serve the mousse with cookies or enjoy alone.

A Weekend of Work & Play

I must admit, I revel in weekends where my schedule is my own and I can putz around my home.

This past weekend was just such an opportunity, and it found me doing a bit of playing, working and eating. Have a look . . .

With time to seek out the perfect plants for the pots on my porch, I stopped by My Grandmother’s Garden just outside of Walla Walla and discovered a treasure trove of flowers and plants. Of course, my boys had to say hello to the resident black lab. It was a friendly hello, and then we were off to the our next destination (more on the project involving paint below).

After hitting the local farmers’ market, I had to stop into my favorite patisserie – Colville St. Patisserie to pick up a hot chocolate to go. Their decadent desserts certainly caught my attention.

With chardonnay from Waterbrook, sautéed Mushroom Bruschetta was the simple appetizer I chose to finish the pairing (see recipe below)~

And for dinner, with fresh from the market asparagus, primavera risotto sounded like an irresistible choice. Click here for the recipe.

Whoever said you have to make the entire meal from scratch? The simply luxurious approach is to leave the baking up to the experts, and this Lemon Curd Coconut tart from the Walla Walla Bread Company was the perfect ending to a wonderful evening of dining.

And the project for the weekend was to paint my previously green wooden Adirondack chairs white. Upon attempting to begin the project on Saturday, I was thwarted by a brief rain smattering and blustery wind, but with Sunday’s ideal temperate weather, the job was finally completed.

With a small yard for the dogs to chase their ball, I love sitting in these chairs during the summer evenings and letting Oscar (above) and Norman play while simply relaxing . . . sometimes with a book, sometimes with a glass of wine and sometimes catching up with a good friend.

All in all, I couldn’t have asked for a more relaxing and productive weekend. I would love to hear how your weekend went. What simply luxurious activities do you delight in when you have the weekend to do as you please?

 

RECIPE

Sautéed Mushroom Bruschetta

Ingredients:

• 1-2 cups sliced mushrooms of choice
• julienned fresh basil
• fresh baguette
• 1/4 cup unsalted butter
• extra virgin olive oil

Directions:

1. Preheat the oven to broil. Slice the baguette on the bias in 3/4 inch slices. Place on a parchment paper lined baking sheet. Drizzle each slice with EVOO (extra virgin olive oil).
2. While waiting for the oven to preheat, using a saute pan, melt a 1/4 cup of butter and place the sliced mushrooms in the pan on medium heat. Saute mushrooms for approximately 5 minutes. Upon removing the pan from the heat, sprinkle basil on the mushrooms and toss.
3. Place bread in the oven for 2-4 minutes – watch closely as you are just wanting to lightly toast the bread.
4. Using a spoon or spatula, place 2-4 mushrooms on each slice of break. Sprinkle with parmesan if you’d like and enjoy!

Images: (1) source, all other images from Simply Luxurious’ Instagram

A Simple French Treat

These buttery, sweet melt-in-your-mouth treats will take you to Paris without having to leave your home. Paired with a cup of hot tea or cafe au lait, these delicate simple luxuries will please adults and kids both. Needless to say, over this past weekend, my sweet tooth craving was more than satiated. Sweet dreams indeed!

Prior to my baking class at Sur La Table last month, my experience with palmiers was not pleasant. As my first memory was from a plastic bag that most likely sat on the shelf for months, the sticky, hard cookie was not worth the calories, money or effort. Thankfully, that is not what palmiers are supposed to taste like.
Emelia Hall, the Parisian Boulangerie instructor at Sur La Table, shared a list of French recipes that can be done at home, and one of them was sweet or savory palmiers (click here to see all of Sur La Table cooking class offerings).

Made with quick puff pastry (which can be made ahead of time, recipe is below), the process of making palmiers is very simple and requires few ingredients. Not sure I could successfully make them at home, I was thrilled to discover that while the chilling process takes time and patience, the actually skill needed is minimal. I couldn’t have been more pleased or delighted with out how they turned out. Have a look:

Palmiers (Sweet or Savory)
(French for their resemblance to palm frond. They are also called elephant ears or butterfly wings.)

Ingredients:

• 1/2 recipe (18 oz) Quick Puff Pastry (see recipe below)
• 1 cup (7 oz) sugar, plus more if needed OR 1 cup filling of your choice - comté and Dijon are my choice (you can incorporate whatever filling you like in the middle of the palmiers before baking, layer honey, mustard, prosciutto, parmesan cheese, etc)

Directions:

1. Generously dust your work surface with sugar. Place the dough in the center and sprinkle the top with one cup sugar (if making savory palmiers, add the savory ingredient just before you fold into the heart shape), covering it completely. Roll into a 16 by 10-inch rectangle, using additional sugar as needed to keep the dough from sticking to the surface.

2. Make a book fold (four layers). Using a ruler and the back of a knife, mark a line dividing the dough in half length-wise, each half measuring 8 x 10 inches.  Using the ruler and knife again, mark each half into quarters. Fold the two short edges to the quarter mark and fold over again until you are 1/4 of an inch away from the center (do this on both sides). Tighten each side to leave 1/4 inch space down the center of the dough. Fold one side on top of the other, forming a 10-inch long cylinder.

If you look at the end of the cylinder, you’ll see the shape of a heart. Wrap in plastic and refrigerate for 30 minutes. 

3. Line the baking sheets with parchment paper or silicone mats. Preheat oven to 375 degrees and position an over rack in the center.  Place the remaining sugar in a small mixing bowl. Trim the ends of the cylinder if they are uneven or cracked, then cut twelve 1/4-inch thick slices from the chilled cylinder, dip each side in sugar, and place two inches apart on the baking sheet. (Any left over dough that is not going into the oven, rewrap and return to the refrigerator.)

4. Bake the cookies for 7-10 minutes, or until golden at the edges. With a spatula, flip each cookie over. Return to the over and bake for 9-12 minutes longer, until they are a beautiful golden brown. Transfer to a rack and cool completely.

Quick Puff Pastry
(The palmier recipe calls for half of this recipe; however, you can freeze the other half for up to 4-6 weeks for a variety of recipes. 

Ingredients:

• 4 1/2 sticks (18 oz) cold unsalted butter
• 3 cups (15 oz) unbleached all-purpose flour
• 3/4 teaspoon salt
• 6 tablespoons (3 oz) very cold water
• 1 1/2 teaspoons cider vinegar

Directions for Quick Pastry Puff:

1. Cut cold butter into 3/4 inch cubes. Transfer to the bowl of a stand mixer or a mixing bowl. Add the flour and salt, toss with your hands until the butter is coated. Chill the bowl in the refrigerator for 20 minutes. Combine the water and vinegar and refrigerator for 20 minutes as well.

2. Fit the bowl with the butter onto the stand mixer with the paddle attachment or place butter and flour into a food processor. If using a stand mixer, place on low speed for 1 to 1 1/2 minutes. If using a food processor, pulse until the butter is broken up into a variety of sizes but not too fine. In both instances, the largest size of broken butter bits should be 1/2 inch square – too big for pie dough, but perfect for quick puff pastry. Don’t overblend, as the butter will break into pieces two small to form the flaky layers you want in puff pastry.

3. With the mixer or food processor on low, slowly add the water-vinegar mixture, drizzling it in at different points around the bowl. In about 10 seconds, the dough will begin to come together in large chunks and feel slightly moist, but it will not look smooth or finished. Turn the dough and any dry bits at the bottom onto a work surface that has been dusted with flour (I used a pastry frame which is much less sticky and allows for easy clean-up – click here to buy).



4. Shape the dough into a rough rectangle about 6 by 8 inches and about 1-1/2 inches thick.  Dust the top with flour and roll the dough into a 14 by 16 inch rectangle. Brush any flour from the surface of the dough.


5. Make a letter fold (3 total layers after folding – see my example below). Brush off any excess flour as you fold. It will look shaggy – this is completely acceptable and expected. Roll your pin across the top of the dough briefly and gently one or two times, just to fuse the dough.  Wrap in plastic and refrigerate for 30 minutes. After the first 30 minutes, take out and roll out again to 14 x 16 inches and make the letter fold. Place back in the refrigerator for 30 minutes.

*You can do this entire process ahead of time and keep the dough in the fridge up to 48 hours.

*sweet palmiers

*savory palmiers with comté and Dijon

*Will keep for two weeks in an airtight container at room temperature.

Images; via The Simply Luxurious Life (last image taken by Allison Cornett)

An All-Around Meal

Often during the middle of the week, I scour my refrigerator to see what ingredients I have and try to come up with a recipe I already have  in order to avoid an extra trip to the market.

When I stumbled into this particular recipe, it was beginner’s luck. While I am always roasting my broccoli (or any vegetable for that matter), I also have a favorite pasta recipe that incorporates white truffle butter; however, this time I didn’t have any truffle butter. So I began to raid my cupboards, and I found a bottle of white truffle balsamic vinegar that I picked up at our local farmer’s market last season. Not sure how it would work, I gave it a shot, and I couldn’t have been happier with how it beautifully flavored the broccoli and added that extra pop of flavor to the simple pasta dish.

In less than 30 minutes and with minimal ingredients, this recipe is an entire meal. Add a glass of white wine – perhaps a dry chardonnay - and you will feel as though you are dining in decadence when really it was very simple to prepare. Truly simply luxurious!

Tagliarelle Pasta with Roasted Broccoli and White Truffle Balsamic Vinaigrette

Servings - 2

Ingredients:

*8 oz of tagliarelle pasta (or fettuccini)
*1/2 cup heavy cream
*3-4 tablespoons unsalted butter
*pepper
*salt
*2 cups of broccoli florets
*2-3 tablespoons extra virgin olive oil
*2 tablespoons of Gianni’s six mushroom white truffle balsamic vinaigrette
*parmesan cheese for topping

Directions:

1. Preheat oven for 400 degrees Fahrenheit

2. Prepare broccoli florets, creating bite size pieces. Place them on a lined baking sheet, and drizzle with extra virgin olive oil. Sprinkle equal parts salt and pepper (about 1-2 teaspoons of each). Then, using your hands, toss the florets to make sure they are all evenly coated with EVOO and salt & pepper.

3. Place in the oven for 20 minutes.

4. While the broccoli is roasting, bring a pot of salted water to boil.

5. While waiting for the water to boil, bring to bubbling (medium-high heat) in a sauce pan the heavy cream.

6. When the heavy cream begins to bubble, turn down the heat to medium-low, add the unsalted butter, 1/2 teaspoon pepper and 1 teaspoon salt. Stir until the butter is fully incorporated and wait for the sauce to thicken as you wait for the pasta to boil.

7.Once the water is boiling, place the tagliarelle pasta in the water for 2-3 minutes (just until al dente). Using a pasta fork, remove the pasta and place directly into the sauce pan, mixing to incorporate. Remove the saucepan from the stove.

8. When broccoli is finished roasting, remove from oven and drizzle with white truffle balsamic vinaigrette. Toss with hands or utensil to make sure it is equally distributed.

9. Toss broccoli into the sauce pan with the pasta and mix.

10. Serve and sprinkle with parmesan.

Key Things to Know:

~Find a variety of different balsamic vinaigrette and oils at your local specialty foods store, Whole Foods or especially during farmer’s market season, many artisans sell these specialty flavors for great prices. Gianni’s does sell all of their flavored oils online here.

~Easily swap out broccoli for your favorite vegetable(s).

Image: The Simply Luxurious Life Instagram 

A Decadent Dessert

I do love chocolate, so when I discovered Barefoot Contessa’s Brownie Pudding recipe a couple of years ago in her Back to Basics cookbook, I quickly added it to my recipes to go-to whenever a chocolate craving sets in.

So simple, so rich, and a must-pair-with-ice-cream dessert, impress your guests, family or enjoy yourself the next time brownies or chocolate are calling your name.

Brownie Pudding

(courtesy of Barefoot Contessa)

Ingredients

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean
• 1 tablespoon framboise liqueur, optional
• Vanilla ice cream, for serving

Directions

1. Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

3. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

4. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

~Water bath, just before it goes into the oven.~

5. Allow to cool and serve with vanilla ice cream.

~Just out of the oven, resting while the ice cream waits patiently.~

Key Things To Keep In Mind:

*For those of us with very hot ovens, check brownies at 45 minutes and test with a tooth pick.  If the top is crusted and firm, and the inside is still gooey – you can remove it from the oven.

*Having overcooked this recipe once, I can speak with experience and say it is better to have it too runny, than not enough. They key is to let the crust be your guide.

*Add the seeds of the vanilla bean can be expensive, so know that the recipe tastes just as delicious without it. And in this case, just add one teaspoon of vanilla extract.

*The perfect ice cream as a complement – vanilla bean!

My New Favorite Side Dish

I have always been a fan of roasted vegetables. So simple, and the end result – absolutely delicious and full of flavor. I have also always loved bacon and especially pancetta. So when I came across Ina Garten’s recipe for balsamic roasted Brussel sprouts I was instantly curious.

If you’ve never had Brussel sprouts, don’t shy away as they can be roasted to scrumptious bites of vegetables disguised as bursts of flavor. Served as a side dish with any type of protein you prefer, and don’t hesitate to eat it as a meal by itself as I did last week. Drizzle it with quality balsamic that is rich, thick and sweet and pair with a lovely glass of red wine. Bon appetit!

Balsamic Roasted Brussel Sprouts

from Barefoot Contessa: Foolproof

INGREDIENTS:

• 1½ pounds Brussels sprouts, trimmed and cut in half through the core
• 4 ounces pancetta, sliced ¼ inch thick
• ¼ cup good olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon syrupy balsamic vinegar

DIRECTIONS:

1. Preheat the oven to 400 degrees.
2. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
3. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot.

All images via TSLL

A Sunday Treat

The first weekend in February has been a stunner. The sun has wrestled the sky all to itself, keeping any hint of a cloud free from sight, and the heightened mood and sighs of relief from the doldrums January may have created seem to have evaporated.

While there will be many Super Bowl gatherings taking place today, the only television I will be looking forward to watching this evening will be a new episode of Downton Abbey and an extra new episode of Elementary. Other than that, I’ll be stepping outside, tinkering in the kitchen, typing away on the laptop and doing a bit of leisure reading as I rest up for the week.

As I patiently wait for the last major piece of the kitchen facelift to arrive (the window treatments), I have been playing in the kitchen. On Friday, I pulled out Ina Garten’s most recent cookbook Foolproof and made her balsamic-roasted brussel sprouts (baked with pancetta) and paired with Chicken Picatta . . . scrumptious. A simple side dish and all-around meal that I highly recommend. If you’ve ever been curious about brussel sprouts, this recipe will promptly have you falling in love with them.

On Saturday morning, while watching Barefoot Contessa, she made a simple dessert that I was curious to try. And when I ventured to try them this morning, I was delighted – buttery, sweet, crunchy and a must-share. Her Raspberry Crumble Bars combine the comforting flavors of shortbread dough and sweet raspberry jam, along with an additional crunch to top it off. I thought what a wonderful treat to celebrate what is already quickly becoming a wonderful month of February. So simple. Let me show you.

Barefoot Contessa’s Raspberry Crumble Bars

*recipe found in Barefoot Contessa: Foolproof (2012)

Ingredients:

• 1/2 (2 sticks) unsalted butter, at room temperature
• 3/4 cup sugar
• 1 teaspoon pure vanilla extract
• 2 1/3 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 10-12 oz good raspberry jam
• 2/3 cup good granola without dried fruit (I prefer Open Nature’ maple Pecan deluxe – 100% natural)
• 1/4 cup sliced almonds
• Confectioners’ sugar, for sprinkling

Directions:

1. Preheat the oven to 350 degrees

2. Using either a food processor or electric mixer with paddle attachment, mix sugar and butter just until combined. With processor or mixer on low, add vanilla.

3. Sift the flour and salt together, add to the butter mixture until it almost comes together in a ball. Place the dough out on a board.

4. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4 inch up the sides.

5. Spread with jam, leaving a 1/4-inch border to make sure the jam doesn’t stick to the pan making it difficult to remove the bars.

6. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface.

7. Sprinkle the almonds on top.

8. Bake the bars for 45 minutes, until lightly browned.

9. Cool completely.

10. Cut into 9 or 12 bars. Sprinkle lightly with confectioners’ sugar.

Grab a cup of your favorite tea or coffee and enjoy!

All images by TSLL

A Fall Apple Tartlet With Something Extra

As the local farmers’ markets come to a close for the season, apples are one of the fresh fruits that are readily available to take home and mold into a wonderful fall dessert.  One of my favorite desserts is what I pulled together a few weekends ago from a few of my tried and true pie recipes and simple things I can’t get enough of – apple tartlets topped with decadent dolce de leche ice cream. Here’s the recipe.

APPLE TARTLETS or TART

Ingredients:

• 1 cup unsalted butter
• 2 cups unbleached all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup very cold water

(The main secret to flakey pie crust is temperature. Chill! Chill! Chill! Feel free to chill all the dry ingredients as well as the butter.)

Directions:

1. Cut the butter into 1-inch cubes and chill it in the refrigerator for 5 to 10 minutes.  Whisk together the flour, sugar and salt in a large mixing bowl.

2. Use a pastry cutter, a food processor, 2 table knives or your fingers to cut the butter into the flour until it is broken up into pea-sized pieces.

3. Trickle in the (ice) water and stir with a fork or your fingers until it comes together into a shaggy dough.  Collect it into 2 equal sized balls and pat each one into a disk.  Wrap the disks in plastic wrap and chill for at least 30 minutes or until ready to roll.

Filling

Ingredients:

• 6-7 apples, peeled, cored and cut into approximate 1-inch square pieces (Granny Smith or Golden Delicious)
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• pinch nutmeg
• pinch salt
• 3 tablespoons all-purpose flour, cornstarch or quick-cooking tapioca
• zest of one orange
• 2 tablespoons of fresh orange juice
• 1 tablespoon fresh lemon juice
• 2 tablespoons unsalted butter, cut into small cubes

Crumble Topping:

• 2 Tbs sugar
• 2 Tbs brown sugar
• 1/3 cup flour
• 1/3 cup oatmeal
• 3 Tbs butter – melted

Directions:

1. Preheat the oven to 425 F. Roll out and fit the bottom into four mini tart pans or one tart pan leaving one each of an edge that you will fold on top to create a rustic finish. Chill the crusts while you prepare the filling.

2. Mix the apples, sugar, cinnamon, nutmeg, salt, orange zest and flour in a large mixing bowl until the apple slices are well coated.  Taste and adjust sugar and spices, if necessary.  Add orange and lemon juice.

3. Mound the filling into the prepared pie crust and dot with 2 tablespoons butter.  Place 1-2 tablespoons of crumble topping on each. Fold the edges of the crust around the edge of each tart. Put the tarts on the baking sheet to protect the oven floor from drips and line the baking sheet with parchment paper to ensure easy cleaning.

4. Bake the tarts for 15 minutes, then reduce the heat to 350 and continue baking until the crust is deeply golden brown and the juices are bubbling, about 30 minutes more.

And the finishing touch . . . not just any ice cream but Häagen-Dazs Dulce de Leche which includes the taste of decadent caramel pairing beautifully with this comfort fall dessert. Oh, my goodness . . . delicious.

Fresh Apricot Tartlet

When my neighbor dropped off a bucket full of fresh apricots, I ate a few immediately while I contemplated what I would do with the remaining. However, being a lover of pies and tarts (in other words, buttery crust and sweet fruit), I quickly made four tartlets. So simple to make and it allows you to enjoy the fruit that is one of summer’s many treats. Bon appetit!

Fresh Apricot Tartlets (yields 4 generous sizes or six small)

Pastry:

• 1 cup flour
• 1/8 cup sugar
• 1/8 tsp salt
• 1/2 unsalted butter (chilled)
• 2-4 Tbs cold water

Filling:

• 8-14 fresh apricots (unpeeled, sliced and pitted)
• 1/3-1/2 cup sugar (to taste)
• pinch of salt

Garnish:

• sliced and toasted almonds or pistachios

Directions:

1. Using a pastry cutter or food processor make the pastry. First combine flour, sugar and salt, then cut in cold butter. Finally add water. Roll into a ball and flatten into a disk. Place in the refrigerator for a minimum of 30 minutes.

2. Create filling, prepare apricots, add sugar and salt in a medium-size mixing bowl.

3. Remove dough and cut into four quarters (four tartlets). Roll out dough to 8-9 inches in diameter. Place filling inside leaving an inch of dough for the edge. Pull up dough edges overlapping as you go.

4. Bake at 405 degrees for 25-35 minutes or until just golden brown. Add garnish and serve warm with vanilla ice cream.

Panko Salmon & French Lentils

A healthy food item that always seems to be a luxury is salmon.  Whether it’s lox on my bagel with cream cheese for brunch or baked and served with delicious sides for a fuss-free dinner entree, I feel as though I am being treated to a luxurious meal.

So when I first made Barefoot Contessa’s Panko Salmon with French Lentils, I was quite impressed. With the panko holding in the flavorful moisture, the searing adding that ideal amount of crunch and the lentils contributing a smooth rich flavor that pairs wonderfully with the fish, this recipe quickly moved to the front of my recipe notebook.

Read more »

Pasta Primavera

When two of my interests collide, I couldn’t be more ecstatic. So last week while I was flipping through the pages of The Week news magazine, I found a recipe that I knew I had to try based off of the 1970s New York restaurateur Sirio Maccioni’s famous concoction originally served at Le Cirque. The classic dish – Pasta Primavera.

What better way to welcome spring than to make a comforting pasta dish full of vegetables and enormous flavor?

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Apricot Butter & Warm Croissants

Buttery croissants from Williams-Sonoma are one of the simple luxuries I enjoy on Sunday mornings with the paper and a cup of hot lavender tea from Beecrowbee. However, just this past weekend, my weekend ritual became even more scrumptious.

May I introduce apricot butter.

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Apple Pie – The Simply Luxurious Way

No other dessert that reminds me of fall than an apple pie. There is something warm, cozy and comforting about not only the taste of a freshly made apple pie, but the aroma that flirts through out the house, teasing the taste buds as you wait for it come out of the oven.

While I have made many crusts in my day, I finally found a crust that is guarantee flaky and delicious, as well as an apple pie filling that has multiple flavors that make will make your guests ask, “What’s in this? It is delicious!”

Welcome fall and enjoy one of its many simple luxuries this weekend.

Apple Pie with a Twist

All Butter Pie Crust (from Lynn Sampson Curry of Rural Eating)

Ingredients:

• 1 cup unsalted butter
• 2 cups unbleached all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup very cold water

(The main secret to flakey pie crust is temperature. Chill! Chill! Chill! Feel free to chill all the dry ingredients as well as the butter.)

Directions:

1. Cut the butter into 1-inch cubes and chill it in the refrigerator for 5 to 10 minutes.  Whisk together the flour, sugar and salt in a large mixing bowl.

2. Use a pastry cutter, a food processor, 2 table knives or your fingers to cut the butter into the flour until it is broken up into pea-sized pieces.

3. Trickle in the (ice) water and stir with a fork or your fingers until it comes together into a shaggy dough.  Collect it into 2 equal sized balls and pat each one into a disk.  Wrap the disks in plastic wrap and chill for at least 30 minutes or until ready to roll.

Apple Pie Filling

Ingredients:

• 6-7 apples, peeled, cored and cut into approximate 1-inch square pieces (Granny Smith or Golden Delicious)
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• pinch nutmeg
• pinch salt
• 3 tablespoons all-purpose flour, cornstarch or quick-cooking tapioca
• zest of one orange
• 2 tablespoons of fresh orange juice
• 1 tablespoon fresh lemon juice
• OPTIONAL – 1/3 cup dried cranberries
• 2 tablespoons unsalted butter, cut into small cubes

Directions:

1. Preheat the oven to 425 F. Roll out and fit the bottom crust into the pie plate, roll out the top crust flat and slide it onto a baking sheet.  Chill both bottom and top pie crusts while you prepare the filling.

2. Mix the apples, sugar, cinnamon, nutmeg, salt, orange zest and flour in a large mixing bowl until the apple slices are well coated.  Taste and adjust sugar and spices, if necessary.  Add orange and lemon juice.

3. Mound the filling into the prepared pie crust and dot with 2 tablespoons butter.  Put on the top crust and seal the edges well together.  Crimp the edges.  Make slits in the top crust to vent.  Put the pie on the baking sheet to protect the oven floor from drips.

4. Bake the pie for 15 minutes, then reduce the heat to 350 and continue baking until the crust is deeply golden brown and the juices are bubbling, about 45 minutes more.

Serve warm with French vanilla ice cream or cold for a fabulous breakfast or snack.

Image: Simply Luxurious

Savory or Sweet Popcorn

There’s just something nostalgic about a Friday evening with popcorn, a movie you’ve been dying to watch and someone you enjoy to watch it with. While it’s easy to buy popcorn and pop it in the microwave, by choosing to pop your own popcorn on the stove, the flavors you can create will be a wonderful treat that will feel quite decadent.

Depending upon your preferences, you can make popcorn for your sweet tooth or a savory batch that will satiate your craving for salty gourmet goodness. Here are a few recipes that I enjoy making.

Ingredients:

Parmesan & Truffle Butter Popcorn

*1/4 cup white truffle oil (alternatives – extra virgin olive oil or melted butter)

*1/4 cup freshly grated Parmesan

*salt

*1/3 cup white popcorn

or

Orange & Dark Chocolate Popcorn

*1 ounce dark chocolate (shave from the brick)

*zest of one orange

*1/3 cup white popcorn

Directions:

1. For both recipes, use a skillet that has a lid. Before placing the lid on, heat the skillet over medium heat, place about 1 tablespoon olive oil and ONE kernel. Wait until the kernel pops, then put 1/3 cup popcorn kernels into the skillet and cover.  Begin to move the pan back and forth across the stove top in a regular rhythm (this is a great workout for your biceps and abs – hold them tight).

2. When the popping begins, it will take about 1-2 minutes for each kernel to pop.  Remove from the skillet. For each recipe, add half of each of the ingredients to the popcorn while it is still in the skillet. Place the lid back and shake to toss the popcorn well. Then take off the lid and add the remaining ingredients. Place the lid back on and toss again. Each time, be sure to taste and add more or less of what you’d prefer.

Enjoy!

Image: Simply Luxurious

My New Favorite Snack

Last week, I trekked down to our local farmer’s market and had my eyes peeled for kale. I’d been curious to try the kale chips so many people had been raving about. And while I’m not a big fan of potato chips simply because they are so addictive (don’t get me wrong, they are delicious), I crave that feather light crunch and salty flavor ever so often.

I was in luck and one vender did have kale.  In fact, she thanked me for buying it (a tremendously huge bunch for only $2.00) with the most grateful facial expression as though I was doing her a favor which I found very telling.

Kale tends to be one of those very hardy, beautiful garden plants that many people aren’t sure what to do with. I know I certainly didn’t until I searched the internet and found some easy to follow recipes on Bon Appetite and Smitten Kitchen.

After arriving home, in less than 25 minutes, I was nibbling on the most delicious and healthy substitute for potato chips.  Light as air, delicately crunchy and full of flavor.

Here’s the recipe:

Kale Chips

Ingredients:

*1-3 large leaves of Kale – stem removed – leaves cut into just larger than bite-size as they will shrink in the oven
*3-4 tablespoons extra virgin olive oil
*Kosher salt
*Freshly ground pepper

Directions:

1. Preheat the oven to 300 degrees

2. Prepare the kale – removing the stem and cutting leaves into just larger than bite-size pieces.

3. place on a sheet pan lined with parchment paper (for easy clean up). Drizzle with olive oil and toss with hands so that oil distributes evenly.

4. Arrange kale in one layer on the sheet pan so (don’t stack). Sprinkle salt and pepper. Place in the oven for 20 minutes.

5. Remove from the oven and carefully with a spatula, place on paper towels to soak up excess oil.

6. Enjoy!

Images: (1) Simply Luxurious (2) Source

Perfect Dessert for Adults & Children

If you are trying to decide on which type of dessert to make that will impress the adults you have invited, but please the children that are looking for some chocolate, this is the recipe for you this summer. Served cold, filled with layers of chocolate chip cookies, and very simple assembly, you will be able to make this dessert the evening before and be ready to serve it whenever your guests arrive.

Mocha Chocolate Icebox Cake
found in Barefoot Contessa’s cookbook – How Easy is That?

Ingredients:

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
½ cup sugar
¼ cup Kahlúa liqueur (optional)
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages Tate’s Bake Shop chocolate chip cookies (or bake your own – follow this recipe) 
Shaved semisweet chocolate, for garnish

Directions:
Time to assemble, excluding cookie baking – 10 minutes

1. Bake the chocolate chip cookies if you’re not buying them. While cookies are baking . . .

2. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks (about 2-4 minutes).

3. To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. Break up cookies to fill in the gaps. Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. (Using this recipe, I was actually only able to have 4 full layers, but it came to the very top of my springform pan – how many layers is up to the baker.)

4. Smooth the top, cover with plastic wrap, and refrigerate overnight.

5. Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

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Images: (1) Simply Luxurious (2) Barefoot Contessa

Fontina Tomato Tart

One of the few plants I put in my garden, but always make sure to have a handful of, are my tomatoes. There is nothing like a freshly ripened tomato picked from the vine. So when I discovered this recipe for a tomato tart, I was excited to give it a try, and I wasn’t disappointed. Serve during a lazy summer evening with a class of crisp white wine and feel as though you are eating in a gourmet recipe minus the exuberant prices.

Fontina Tomato Tart
(via Martha Stewart)

Ingredients

• 1 head garlic
• 3 tablespoons olive oil
• All-purpose flour, for dusting
• 1/2 recipe tart dough (see recipe below)
• 2 ounces Italian fontina cheese, grated (about 1/2 cup)
• 1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
• Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside. Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.

2. On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.

3. Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.

All Butter Tart Crust (adapted from Rural Eating blog)

Ingredients:

• 1/2 cup unsalted butter (chilled)
• 1 cup unbleached all-purpose flour
• 1/8 cup granulated sugar
• 1/4 tsp salt
• 4 Tbs cold water

Directions:

1. Mix together flour, sugar and salt and then cut in chilled butter with fingers or food processor until it resembles crumbs or cornmeal.

2. Add water and mix together until dough forms a ball.

3. Roll out dough into a 12 inch diameter circle. Place on a removable bottom tart pan. Place in the refrigerator to chill while the garlic is roasting.

Penne and Shrimp with Herbed Cream Sauce

Last weekend during Spring Release weekend, I packed up a lunch as we stopped and tasted a variety of wines at some delightful wineries in the Walla Walla Valley.  My pasta dish of choice this particular year was a recipe that is a meal in and of itself.  With a subtle peppery sauce, scrumptious shrimp and the combination of tomatoes, out appetites were satiated and it was off to the next winery.

Penne with Shrimp and Herbed Cream Sauce

(Giada de Laurentiis recipe)

Ingredients

• 1 pound penne pasta
• 1/4 cup olive oil
• 1 pound medium shrimp, peeled, and deveined
• 4 cloves garlic, minced
• 1/2 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 (15-ounce) can whole tomatoes, drained, roughly chopped
• 1/2 cup chopped fresh basil leaves
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon crushed red pepper flakes
• 1 cup white wine
• 1/3 cup clam juice
• 3/4 cup heavy whipping cream
• 1/2 cup grated Parmesan

Directions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

2. In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

3. Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

4. Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

 

Image: Source