Irish Potatoes, My Grandmother's Recipe

So why are Seth and Jenn posting a picture of potatoes?  Because they aren’t potatoes, nor do they even have any potato in them!  Instead of being starchy tubers, these are super duper sweet confections rolled in cinnamon.  This fun trompe l'oeil candy recipe actually comes from my grandmother.  She brings out this recipe one time a year, and that day, unsurprisingly, is St. Patrick’s Day!  We just love the way these treats play with the senses, looking like a potato and tasting like candy. 

Ingredients
4 ounces unsalted butter, softened
1 pound confectioner’s sugar
½ cup coconut flakes
1 ½ teaspoons vanilla extract
½ cup marshmallow crème
3 tablespoons cinnamon

Instructions
Cream butter, confectioner’s sugar, coconut flakes, vanilla extract, and marshmallow crème together.  If the batter doesn’t come together, add a bit of milk to the mixture.  Shape into potatoes.  Roll each “potato” in the cinnamon.

Day 183! Tuvalu - Papaya Pineapple Marmalade - Up Next, Uganda

When I was kid, my Mom always had marmalade in the house. Golden-orange, glistening and sweet on the front of the tongue, tart half way through, and then just a hint of bitterness at the back, it was full of chewy slivers of Seville orange rind that released a heavenly orange blossom scent; this was real grown-up orange marmalade. Nothing Smuckers about it. As was her ritual, she would decant the marmalade from the store-bought container into a beautiful, antique cut-glass jam jar with a hinged sterling silver lid and matching spoon, which made spreading it all the more elegant. And, as was also her habit, she had it almost every morning on crispy toast with whipped sweet unsalted butter. A more beautiful accompaniment to black coffee does not exist. So, while this Pacific Islands recipe from the tiny island nation of Tuvalu is considerably sweeter (and more tropical) than the marmalade of my childhood memories, it has the very same sensory and and olfactory qualities that immediately awaken the senses in a distinctly foodgasmy kind of way. Now what could be bad about that?

A Polynesian island nation (formerly known as the Ellice Islands) in the Pacific Ocean, Tuvalu sits midway between Hawaii and Australia. Comprised of four reef islands and five atolls, it's closest maritime neighbors are Kiribati, Naru, Samoa and Fiji (all countries whose meals I've prepared!). Slightly more than 10,000 people live on this 10 square mile island, making it the 3th least populated and 4th smallest country in the world. Sadly, due to the earth's rising temperatures and global warming these low lying islands are experiencing increased risk of flooding and ecological damage that threatens their future existence.

First inhabited by Polynesians, the country was sighted by Spanish explorer Alvaro de Mendana in 1568. . By the 19 century, the country became a British protectorate, but in 1974, the islanders voted for separate dependency status from Britain and separated from the Gilbert Islands (now known as Kiribati). Finally, in 1978, the islands became an independent commonwealth. Interestingly, this island has no military force or budget and relies on the Maritme Police Surveilance Unit as needed. Close monitary ties are maintained with New Zealand  and Australia, and to a lesser degree with Japan, South Korea and the European Union.

Cuisine in Tuvalu is limited by the country's lack of fertile soil and the stress on fishing resources due to an increasing population. Pulaka, a tuber grown underground in composted soil is the main source of carbohydrates and fish, coconut crabs, turtle and sea birds supply protein. Bananas, breadfruit, coconut and coconut milk. In addition, only about 1,000 tourists per year visit the island due the country's remote location, so for the most part, simple, traditional food is the staple of Tuvalian people.


Dice a ripe pineapple

 Dice a ripe papaya

 I combined grated ginger, grated and zested lemon for texture and flavor

 Lemon juice and sugar are the only additional ingredients

 Combine everything in a pot, bring to a boil and cook until mixture reaches 244 F

 A golden spoonful of marmalade lusciousness - eat as is, on toast or use on pork!

Papaya-Pineapple Marmalade (Recipe adapted from The Pacific Islands Cookbook)

2 cups finely diced ripe pineapple (2 lbs.)
2 cups diced ripe papaya
4 cups sugar
1-1 / 2 teaspoons grated lemon rind  or lemon zest (½ lemon or more if you like it tart)
1 /4 cup lemon juice
1-2 tablespoons fresh grated ginger, if desired

Mix pineapple and sugar in large shallow saucepan and let stand while preparing the papaya.
Add papaya.
Add grated lemon rind and juice.
Bring slowly to boiling point and boil about 30 minutes until mixture sheets from spoon, or until temperature reaches 224º degrees Farenheit on a candy thermometer.
Pour into sterilized half-pint jars and seal.This marmalade does not keep longer than 6 months


© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Stroganoff, an Ode to Ground Beef

So Jenn and I are putting our feet down.  What is so wrong with ground beef?  Why is it that, outside of a burger, ground beef has been shunned from the foodie lexicon so completely?  Want a burrito?  Steak, fish, or carne asada, those are your choices.  Ground beef?  Get out of here, you riff-raff excuse for meat!  This is the same riff-raff you used to make your gourmet burger!  Nice, fresh, ground beef is good, man!  And you eliminate the almost ubiquitous toughness that comes from using steak.  Oh, I suppose it has something to do with the meat not being rare when served, but that’s okay.  Cooked meat is good too, especially with all the right seasonings and sauces mixed in!  Think about how many dishes you enjoyed as a kid with ground beef in them.  Well, this recipe is the first step in our plan to bring ground beef back.  It can be every bit as juicy as any other meat, the texture is consistent and tasty, and it is a great partner to spices and sauces like those in this homemade Stroganoff.   

Ingredients
12 ounces egg noodles
8 ounces chopped mushrooms
3 tablespoons unsalted butter, divided
2 tablespoons olive oil
2 shallots, minced
5 cloves garlic, minced
1 pound ground beef
2 teaspoons Worcestershire sauce
¼ teaspoon allspice
¼ teaspoon freshly ground black pepper
½ teaspoon paprika
pinch white pepper
3 tablespoons tomato paste
½ cup beef broth
1/8 cup port wine
¼ cup sour cream

Instructions
Bring a large pot of water to a boil.  Cook egg noodles according to package directions. 

Melt the 1 tablespoon butter and olive oil in a large sauté pan over high heat.  Once the butter has melted and the bubbles in the mixture have started to subside, add the chopped mushrooms.  Stir continuously, allowing the mushrooms to absorb the butter and oil mixture.  After a few minutes, once the mushrooms have begun to brown and release their juices take off heat.  Set aside.

In a medium bowl, use a fork to mix together the ground beef, Worcestershire sauce, allspice, black pepper, paprika, and white pepper.  In a sauté pan, melt the remaining two tablespoons of butter over medium heat.  Add the shallots and cook until soft, about 5 minutes.  Add the garlic and cook for another minute.  Add the beef mixture.  Stir the mixture, being sure to break up any large pieces.  Once the beef has browned and is no longer pink (about 6 or so minutes), stir in the tomato paste.  Cook for a minute then add the browned mushrooms, beef broth and port.  Turn the heat to medium-high and bring to a boil.  Once the mixture has reduced a bit, take off heat and mix in sour cream.  Serve with egg noodles. 

In Organic We Trust

In Organic We Trust trailer

What do terms like “organic” and “natural” mean? Are they marketing terms or something more? The documentary “In Organic We Trust,” begins by taking a deeper dive into what the public thinks organic is all about and also how big corporations are getting in on the act. Through a very Morgan Spurlock style film with animations and interviews, filmmaker Kip Pastor raises as many questions as he answers.

While we might want to believe that organic produce is healthier, the film refers to research that shows, that's just not the case. And it turns out pesticides are often organic. Yet the numbers are climbing when it comes to organic consumption in America. At the root of the film is the question--is organic a philosophy? If so, what is it?

The interviews with government critics, educators, farmers and food entrepreneurs are illuminating, but I wish the film had gone further into the philosophy that is the underpinning of organic, a philosophy of taking care of the earth, sustainability, etc. At many times the very reasons for organic seem at odd with the heavily processed unhealthy organic food that is being pumped out by big companies.

Is organic part of the solution, along with eating locally, and better labeling? How do we encourage better food policy? There are no easy answers. We will just have to stay tuned as the story progresses...

In Organic We Trust will be available on DVD and shows at the San Francisco Independent Film Festival February 23, 2012.

Blood Orange Creamsicle Ice Cream

Growing up, we both adored orange creamsicles.  With its bright citrus exterior and creamy vanilla interior, it was happiness on a stick.  It has been many years since I have had one of those frozen treats.  Recently, when I came across a pile of beautiful blood oranges at a local farmers market, I knew exactly what needed to be done with them – a blood orange creamsicle ice cream as an ode to one of my favorite childhood treats.  With its bright and fresh citrus flavor mixed with the warm notes of vanilla, it is like a taste of sunshine, the perfect way to pretend it’s summer outside…  After all, blood oranges are only around winter and spring ;-)

Ingredients
2 cups heavy cream
1 cup milk
1/3 cup sugar
1/8 teaspoon kosher salt
zest from 4 blood oranges
2 teaspoons vanilla extract
juice from 4 blood oranges

Instructions
In a medium saucepan over medium-low heat, whisk the cream, milk, sugar, salt, and orange zest.  Stir until the sugar has dissolved, about 5 minutes.  Take off heat and stir in vanilla extract and orange juice.  Chill.  Churn in ice-cream maker according to manufacturer’s directions.  It is best eaten right after churning, otherwise take it out of the freezer about 15 minutes before serving.

Day 182! Turkmenistan - Shurpa~Hearty Spiced Lamb - Up Next, Tuvalu

Tonight's aromatic and hearty soup is the perfect meal for a raw, wintry evening. Rich with root vegetables and lamb broth, I started it last night and refrigerated it overnight so I could easily skim excess fat off the top before adding the vegetables. And, like many soups, this one is delicious hot from the pot, but even better the next day after all the flavors have had a chance to meld. A simple, honest soup, infused with cumin, coriander and just the right amount of heat from red pepper flakes, this meal is sure to warm your belly and your soul.

Map Courtesy of Lonely Planet

One of six independent Turkic states in Central Asia, Turkmenistan was a constituent of of the Soviet Republic until 1991 when it declared it's independence. This beautiful, rugged country is bordered by Afghanistan, Iran, Uzbekistan, Kazakhstan and the Caspian Sea. A country many may not have heard of, Turkmenistan is the world's 4th largest producer of natural gas reserves, although much of this valuable resource is covered by black desert sand. The country is also one of the world's largest producers of cotton, and is known for producing beautifully embroidered silk fabrics. The county's long and interesting history includes conquests by the Achaean Empire of Ancient Persia and Alexander the Great, as well as the establishment of the Silk Road trading between Asia and the Mediterranean. In the 7th century, the Arabs conquered the region and introduced Islam and by the 12th century, Genghis Khan took control of the eastern portion of the Caspian Sea. Up until the 19th century, the Turkmen people lived under the rule and strife of various empires and labored under inter-tribal wars. By 1894, Russia gained control of the country and incorporated it into its empire. But with the collapse of the Soviet Union, the country eventually declared independence.  To this day however, the country maintains severe restrictions on foreign travel for citizens and struggles with discrimination against ethnic minorities.

Cuisine in Turkmenistan has many similarities to Central Asian cooking as well as nomadic traditions, but differs in it's frequent use of fish, owing to it's proximity to the Caspian Sea. Overall, food is quite simple, using a variety of vegetables, radishes, tomatoes, onions, red and black pepper, mint, parsley, safron and garlic. Lamb, or mutton is the most common source of protein. Pilav, a lamb, carrot, rice and onion dish is among the most common. And, Shurpa (tonight's dish) is a regularly enjoyed soup made of lamb broth, potatoes (or root vegetables) and tomatoes. Bread is also a staple food, and cooked in clay ovens in nearly every home. Fruits and vegetables are grown in great variety, with melons being one of the sweetest, best crops the country offers.

Cube lamb and brown in oil in large dutch oven

 Add onions and brown

 Add broth, bring to a boil, then reduce heat and simmer for about 1 1/2 hours

Turnips, zucchini, carrots, green peppers and cilantro are added after meat is tender

 Cumin, Corriander and red pepper flakes

 Chick peas - I added extra because I love them

 The recipe called for whole tomatoes, but I used canned because I forgot to buy fresh - oops

Dice up vegetables and toss into the pot

 Ah, fragrant cilantro - and a sweet little dish I picked up for a buck at a church thrift shop

 Done! Shurpa - a lovely, rich root vegetable soup on a winter day

Shurpa - Hearty Spiced Lamb Soup (Recipe courtesy of soupsong)
Serves 8

1/4 cup olive oil
1½ pounds stewing lamb, cut into 1-inch chunks
1 cup onions, chopped
10 cups beef stock
1 large turnip, peeled and cut into a ½-inch dice
1 large zucchini, cut into a ½-inch dice
2 carrots, cut into a ½-inch dice
2 big green bell peppers, cored, seeded, and cut into strips
1½ pounds tomatoes, peeled, seeded, and chopped
1½ teaspoons cumin
1/2 teaspoon hot pepper flakes
1 teaspoon ground coriander
1 16-ounce can chickpeas, drained
salt to taste
3 Tablespoons white vinegar
Garnish: 1/2 cup chopped fresh cilantro

In a large Dutch oven, brown the meat in the hot oil over high heat for about 5 minutes, stirring occasionally. Stir in the onions and cook 5 or so more minutes, until the onions are softened and have taken on color. Spoon off all the fat that you can, pour in the stock, and bring to a boil. Reduce the heat, cover, and simmer for about 1½ hours. Refrigerate the soup, preferably overnight, so you can easily remove the fat.

About an hour before serving, start chopping the vegetables. Bring the skimmed soup to a boil over medium heat, then add the turnip, zucchini, carrots, peppers, tomatoes, cumin, hot pepper flakes, coriander, and chickpeas. Cook, covered, for 30 minutes. Salt to taste, then stir in the vinegar. Cover and let stand for 15 minutes. Ladle into bowls and garnish with lots of finely minced cilantro.

© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Grilled Chuck Burgers with Extra Sharp Cheddar and Lemon Garlic Aioli

These cheeseburgers have become our classic, standby recipe when we are just craving some juicy grilled beef.  Each component plays an integral role in the taste sensation - the meaty bite of beef, the intense sharpness of cheddar, the peppery arugula, the sweetness of grilled red onion, and creamy, lemony aioli to bring it all together.  We love this burger because it comes together rather easily when we have the sudden urge to fire up the grill.  We know it's not technically grilling season yet, but well... when you gotta have a burger, you gotta have a burger.  They're good all year round.

Ingredients  
1 pound ground chuck (enough for 4 burger patties)
½ tsp salt
½ tsp freshly ground black pepper
2 teaspoons Worcestershire sauce
8 ½ inch slices of a good extra-sharp cheddar cheese
4 honey wheat buns or Kaiser rolls
1 red onion, cut into ¼ -inch circular slices
1 tablespoon extra virgin olive oil
extra salt and freshly ground black pepper
arugula, for topping

Lemon Garlic Aioli:
¼ cup mayonnaise
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1/8 cup chopped parsley
1 garlic clove, minced
salt and pepper, to taste

Instructions  
To prep the burgers:  In a medium bowl, toss in the ground meat, 1/2 teaspoon salt, 1/2 teaspoon pepper, and Worcestershire sauce.  Mix together with a fork.  Once the ingredients have been combined, form four patties.

To prep the red onion:  Brush extra virgin olive oil on both sides of all the slices and then sprinkle with some salt and pepper.

For the lemon garlic aioli:  In a small bowl, mix all the ingredients together.  Place back in refrigerator until burgers are cooked.

To cook:  Preheat grill to around 350.  If using cast iron grates, use a paper towel or cloth to wipe all grates with canola oil.  Place burger patties on grill.  Close lid and prep the buns by brushing canola oil on insides.  After a few minutes, check the patties.  If the bottom half looks just about cooked, roughly 3 minutes, flip over, and place cheese on top.  Add red onions and buns (cut side down).  Close lid.  After another 3 or so minutes, remove everything from grill.  The cheese won’t be completely melted, because of the thickness, but it’s okay, that’s the point ;-)  The cheese will stay extra sharp if the inside isn’t melted.  On the red onions, you’re looking for good char marks on one side, but the onion still a bit crunchy.  For the buns, you’re looking to get the bottoms nice and charred, but not so much as to make the bread tough.

To assemble the burger:  Place a handful of arugula leaves on the bottom slice of the bun.  Place burger with cheese slice on top.  Add the grilled red onions.  Slather the aioli liberally on the top half of the bun.

Avocado Tofu Salad with Ponzu Recipe

This is a zen salad. For one thing, like meditation, it requires slowing down. Normally salad is something you throw together at the last minute. Not this one. Patience, little grasshopper. You need to marinate the tofu overnight. It's also simple and straightforward. And it requires no oil. I know what you're thinking, what does THAT have to do with being zen? I'll tell you. This is an enlightened salad. The avocado is rich enough that you really don't need any additional oil.

I know there are people out there who don't like tofu, but I wonder, have they had any good tofu dishes? I like tofu with something to really give it flavor and tang. Ponzu sauce is perfect. The extra firm texture of this tofu really shouldn't bother even people with "texture issues." But if you or your guests really are adversed to tofu, you could certainly substitute diced chicken breast or chunks of seared tuna.

This salad is perfect for when your are trying to eat healthy or to enjoy on a warm day. It's very light and refreshing but at the same time hearty and filling. If you try it, let me know what you think!

Avocado Tofu Salad with PonzuMakes 4 servings

Ingredients

1 large avocado, firm, not too soft
7 ounces of extra firm tofu (1/2 of a standard package)
1 small Persian cucumber
3 Tablespoons ponzu sauce (Kikkoman's is fine or make your own)
Salad greens, preferably baby lettuce
1 green onion, minced
Toasted sesame seeds

Instructions

Slice the avocado in half, remove the pit, cut into medium size chunks and place in a mixing bowl. Drain the tofu and cut into chunks, roughly the same size as the avocado. Add to the mixing bowl along with the ponzu sauce and toss, gently. Allow to marinate for at least 4 hours, preferably overnight. Use a mandolin to slice the cucumber into thin slices, or cut with a knife. Line each plate or bowl with salad greens, top them with cucumber slices. Place the avocado mixture on top of the salad greens and top each serving with green onion and sesame seeds. Drizzle each serving with a bit of the ponzu sauce.

Enjoy!

Open-Face Egg Sandwich with Bacon, Asparagus, and Pesto

What could be a better start to Valentine’s Day than a delicious breakfast with some playful presentation?  This dish combines bacon, roasted asparagus, roasted green onions, bronzed sourdough, homemade pesto spread, and of course, a fried egg.  I love cutting this sandwich in half and letting the gooey fried egg run over the asparagus and bacon.  Topping each bite with bits of tomato cucumber salad adds a final fresh component to this irresistible flavor profile.

Ingredients 
4 slices sourdough bread
8 slices bacon
4 eggs

Spinach and Basil Pesto:
1 bunch spinach leaves
.66 container basil leaves
3 cloves garlic, minced
¼ cup pine nuts
¼ cup Parmesan cheese
2 tablespoons extra virgin olive oil

Roasted Asparagus and Scallions:
12 ounces asparagus, ends trimmed
4 scallions, ends trimmed
1 tablespoon olive oil
1/2 teaspoon white balsamic vinegar
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Tomato Cucumber Salad:
2 Roma tomatoes, chopped
½ English cucumber, chopped
1/3 cup chopped basil
drizzle of fresh lemon juice
salt and pepper to taste

Instructions 
To make the pesto:  Place spinach leaves, basil leaves, minced garlic, pine nuts, Parmesan cheese, and olive oil in the bowl of a food processor.  Pulse until a spreadable paste forms.  Set aside.

To roast the asparagus and scallions:  Heat oven to 400 degrees.  Place the asparagus spears and scallions in a 9x13 pan and drizzle with the olive oil and balsamic vinegar.  Sprinkle salt and pepper.  Roast for about 20 minutes, or until they have browned.

To make the tomato and cucumber salad:  In a medium bowl, toss together the chopped tomato, the chopped cucumber, and the chopped basil.  Drizzle fresh lemon juice.  Sprinkle salt and pepper to taste.

To make the bacon and bronzed toast: Fry up bacon slices on a griddle over medium heat.  Once both sides have crisped, remove from griddle and place on a paper towel.  Don’t drain the bacon grease, use this pan to toast the slices of bread. Place the slices of sourdough bread on the griddle and bronze each side.  Take off heat once both sides have browned

For the fried egg:  melt butter in skillet on medium heat.  To get the heart-shaped egg, we cracked the eggs into Norpro Nonstick Heart and Pancake Egg Rings, then continued to fry just until egg white is cooked, or sunny-side up, roughly 1 minute.  You could also fry the egg normally and cut the egg into a heart shape.

To assemble sandwiches: Place 2 slices of bacon on a slice of the bronzed sourdough toast.  Place a few roasted asparagus spears and scallion on top of the bacon.  Spread a thick layer of spinach basil pesto.  Finally, top with the heart-shaped fried egg.  Serve salad on side.

Day 181 - Turkey! Dolma Stuffed Grape Leaves with Ground Lamb ~ Up Next, Turkmenistan

When I was pregnant with my second son, I had a whole slew of bizarre food cravings. I couldn't stand the smell of Chinese food (which I love), couldn't get enough mangoes, and Italian food of any kind was my preferred dinner. I also had a brief love affair with tuna subs (with pickles, of course). But the random craving that most stands out was an intense 15 minute binge on stuffed grape leaves a.k.a. dolmas. On one particular trip to the grocery store, the craving was so overwhelming that I single mindedly hunted down a container in the refrigerated section, ripped the oily package open in the isle and dug in, impervious to the bemused looks of my fellow shoppers. Okay - I was 8 months pregnant and way, way past the "isn't she cute" look -- I was huge, desperate and had no shame. So, although Turkey has virtually hundreds upon hundreds of incredible dishes of all kinds, I had to make dolmas, because, well, I have an emotional attachment to them and have never tried to make them...until now...........

Located in Western Asia (Anatolian Peninsula) and East Thrace in Southeastern Europe, Turkey is bordered by Bulgaria, Greece, Georgia, Armenia, Azerbaijan, Iran, Iraq and Syria as well as the Mediterranean Sea and Cyprus, Aegean and Black Seas. A democratic, secular, constitutional republic, Turkey's ancient cultural heritage maintains it's traditions along with a strong economic, military and regional presence, owing in part to it's strategic location at the crossroad of Europe and Asia.. The country's rich history includes, but is not limited to, Alexander The Great's conquests, Achilles' famed battle against the Trojan's in Homer's Iliad as well as the site where the Ottoman Empire fought legendary battles. Some of the world's most extensive remains of the Roman Empire are preserved in this beautiful country. One of the world's oldest continually inhabited countries, the vast majority of Turkish people are Muslim and speak Turkish, but Kurkish and Zazaki are also spoken by Kurds and Zazas who account for about 18% of the population. A little known fact about Turkey is that the tulip was first cultivated in the Ottoman empire.

Cuisine in Turkey is influenced by Ottoman, Asian, Middle Eastern and Balkan traditions, but varies greatly by region. In the Aegean area, food tends to be lighter in it's use of spices and extensive use of seafood. In the Black Sea region, fish is a staple and to the southeast, Kebabs, mezes and bakalava are enjoyed. Still to the west, olive oil is used extensively, and is actually considered as a category of cooking all its own. Of course, stuffed grape leaves, or Dolma (means stuffed or to be stuffed), are regularly eaten in most households. When stuffed with a meat and rice mixture, they are served hot with yogurt and lemon. When stuffed with rice, they are generally served at room temperature.

Rice, pine nuts and mint for the filling - I used brown rice because that's what I had

 Grape leaves packed in water and salt - rinse, drain and pat dry

 Minced onions and garlic are sauteed in olive oil until soft

 Dried mint and dill 

 Finely chopped parsley - oops, I forgot to add it to the filling mixture

 Mix ground lamb with rice, onions and spices - I gave up on the spoon and used my hands

 1.Turn leaf shiny side down                                                                       

              2. Roll up

3. Fold one side over

                              4. Fold other side over

                                                                       5. Roll the whole thing up

Tower of Dolma Beauty

 Place dolma seam side down in a heavy dutch oven lined with grape leaves, add broth

 Place a heavy plate or weight on top of dolma to keep them from opening up while simmering

 Serve warm with lemon and yogurt - These are wonderful as an appetizer or main dish!

Dolma Stuffed Grape Leaves with Lamb (Recipe Courtesy of Epicurious)
*Can be adapted to vegetarian by omitting lamb and increasing rice to 1 cup*

1 lb ground lamb or beef
1 jar grape leaves
2 medium onions finely chopped
1 clove garlic finely chopped
3 T olive oil
2 T pine nuts
1 T dried mint
3 T minced Italian parsley
1 t dried dill weed
1/3 C uncooked long-grain white rice
2 C beef broth or bouillion
2 T fresh lemon juice
Lemon wedges

Preparation


Sauté onion and garlic in 2 T olive oil until softened. Combine in large bowl with raw lamb or beef, herbs, rice, and pine nuts.

Unroll, wash and pat dry the grape leaves and trim off stems. With shiny side down, placed small amount of filling in center of each leaf and roll up, tucking in the sides. Arrange in layers, seam side down, in a large Dutch oven. Pour beef broth, lemon juice, and remaining T olive oil over the stuffed grape leaves, and lay a heavy heat-proof dish or press over them to keep them from unwrapping. Simmer uncovered 1 - 1-1/2 hours. Serve with lemon wedges - either hot or room temperature.

Makes 3-4 dozen, depending on size of grape leaves and amount of filling for each



© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Oliveto's Whole Hog Dinner 2012

After experiencing one of the Whole Hog dinners at Oliveto last year, I couldn't wait to do it again. This time I brought along a friend Susie, who had just moved to the neighborhood. While it may seem like everyone is jumping on the bandwagon and doing a whole animal dinner, the one at Oliveto is one of the oldest and surely one of the best. For one thing, it's a la carte, so you can eat and spend as much as you like. This year chef Jonah Rhodehamel focused the selections and there were more rustic options, but it's not all ears and trotters.


First up was a very hearty favata bean soup made from dried fava beans. Restaurant owner Bob Klein is the mastermind behind Community Grains and really knows his beans! The soup had tender chunks of braised pork, a chewy crouton and plenty of lift from a minty herbal puree. This is the kind of soup I would make and eat all week long.


Next up was a spectacularly good lasagna from Calabria called Sagne chine it had the lightest noodles and meatballs, plus a fresh and spicy tomato sauce and thin slivers of hard boiled egg. It was the most ethereal lasagna I have ever tasted. I was tipped off that a similar recipe is in My Calabria:Cooking with Rosetta cookbook so you may want to bookmark it. The recipe includes peas, and the Oliveto version does not.



The main course we shared was not the more common porchetta, but rather spit-roasted pork leg served with roasted carrots, turnips and greens. It was lean but still juicy, full of flavor. The chef told me he gets his pork from several sources including the sustainably raised ones from Magruder Ranch and Riverdog Farm.


After a palate cleansing salad of garden lettuce, we chose a pear strudel for dessert with vin santo ice cream. The leaves of the strudel with crackly crisp, because of course, they were slathered in strutto. Ah porcine goodness from beginning to end!

Note: There may be a few more seats left for this dinner 2/10/12, but call the restaurant to find out.

Oliveto
5655 College Avenue
Oakland, CA
510.547.5356

Chocolate Cupcakes with Vanilla Whipped Cream Frosting

These cupcakes are all about the contrast – a rich chocolaty cake topped with a whipped cream frosting full of vanilla flavor.  Mmm, vanilla whipped cream…Ok, so I’m not going to lie.  I’m pretty sure the cupcake is being used purely as a vessel for the whipped cream topping.  It is just so vanilla-y and light, we can’t stop eating it. 

Ingredients
Cupcakes
1 cup coconut milk
1 teaspoon apple cider vinegar
1 ¼ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons instant coffee granules
heaping ½ cup cocoa powder
¾ cup granulated sugar
½ cup brown sugar
1/3 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon almond extract

Easy Ganache
¼ cup coconut milk
½ cup semi-sweet chocolate chips

Whipped Cream Frosting
1 ½ cups whipping cream
3 teaspoons vanilla
3 tablespoons sugar

Instructions
To make the cupcakes: Preheat oven to 350.  In a small bowl, mix coconut milk and apple cider vinegar together and set aside.  In another bowl, whisk together flour, baking powder, baking soda, salt, instant coffee, cocoa powder, and sugars.  In a medium bowl, mix together coconut milk and vinegar mixture, vegetable oil, vanilla extract, and almond extract.  Stir the dry ingredients into the wet ingredients and mix until combined.  Scoop batter into lined muffin tin and bake for about 20 minutes, or until a cake tester comes out clean.  Once the muffins have cooled, make the easy ganache and dip the cupcake tops into it.  Once they have cooled again, make the whipped cream frosting and top the cupcakes. 

To make the easy ganache: Using a double boiler, or very carefully in a microwave, melt the chocolate chips with coconut milk.  Stir until smooth.

To make the whipped cream frosting: Using electric mixer, beat whipping cream, vanilla, and sugar until stiff peaks are formed.