Bakewell Tart

This one is an English classic - half tart, half cake, with jam, almond-flavored sponge and simple white icing. My mother used to make this quite often when I was a child, and it brings back memories.

There seem to be two schools of thought on how to make the cake. You can make a sponge cake, or you can make a pound cake. The ingredients are the same; what matters is exactly how you combine them. I made a sponge, but I'll detail how to do it as a pound cake at the end.

First, you need a tart shell, and it should be baked blind (this means empty; baked without filling). Find a recipe for the tart dough here, and you should barely need half of the recipe. Or you can use any other suitable pie/tart dough recipe. Roll it out fairly thinly and use it to line a greased 9-inch tart pan. I used a shallow 9 inch pie pan, as it is all I have, but I would recommend something deeper, as it will allow for a thicker cake layer (I was left with some extra sponge mix that wouldn't fit in the pan). Put the pan in the refrigerator for at least 30 minutes to chill the dough.

Next, top your dough with a piece of foil, and top that with some oven-safe weights (e.g. baking beans - dried beans reserved for baking). Bake at 350 F until it begins to brown (maybe 10-15 min), then remove the foil and weights and bake another 5-10 minutes to brown the base. Remove from the oven and allow to cool to room temperature.

Once your tart shell is cooled, brush the base with 1 egg white, beaten (save the yolk), then top with a thick layer of jam. I prefer raspberry, but the type of fruit is not set in stone. Set the pan aside while you make the filling.

For the filling, start by putting your yolk into a mixer bowl. Add 3 more eggs and 6 oz sugar, and set up like a double boiler - get about 1 inch of water simmering in a small saucepan, and set the mixer bowl in the top of the pan, ensuring that the bottom of the bowl is clear of the water. Whisk the eggs constantly while they are over the heat. Keep going until the eggs are very warm (you do not want them to get real hot, as they will eventually curdle). At this point, put the mixer bowl on your mixer and whisk the eggs until they triple in volume.

Meanwhile, melt 6 oz butter (and then allow to cool at room temperature) and sift 6 oz almond flour (aka ground almonds) or a mixture of almond flour and flour, or all flour if you prefer, with a pinch of salt.

Once the eggs are done, carefully fold in the flour mixture, the melted butter and a few drops of almond extract (use more if you did not use almond flour), just until blended. Pour into your tart shell and put straight into the oven (at 350 F) for about 30 minutes, until set and just starting to brown on top. Remove from the oven and cool in the pan on a rack.

Once the tart has completely cooled, you can ice it. Combine 2 floz milk and 4.5 oz powdered sugar and whisk until fully combined. Pour over the cake and spread into an even thin layer with a spatula or knife. Transfer the tart to the refrigerator to chill.

Once chilled, you can decorate the top of the tart with glacé cherries (candied preserved cherries; I could not find them so I substituted drained maraschino cherries). Slice; serve; enjoy!

Note 1 - Pound cake variation (this should yield a firmer cake filling): Keep quantities and ingredients the same, but begin by softening the butter (just leave at room temperature for about an hour; do not melt) and creaming it with the sugar in a mixer with the paddle attachment. Keep going until it is very light and creamy. Stir in the eggs (and yolk) and almond extract on low speed, then fold in the flours, pour into the prepared tart shell and bake until cooked through (toothpick inserted into center comes out almost clean).

Note 2 - Metric Info: 9 inches = 23 cm; 350 F =175 C; 6 oz = 170g; 2 floz = 60 ml; 4.5 oz = 130g.

Poached Pears

Pears are my second favorite fruit, after dates. While there is little better than a ripe pear, an unripe pear can be poached and will taste great. I got hold of some Anjou pears from the store for this recipe, but you can use pretty much any kind, so long as they are not too soft.

Pears can be poached in a simple syrup (water and sugar) or in a wine or port syrup. Port is my favorite, but I didn't have any on hand, just 2 cups of red wine left over from making the beef stew. You could also use white wine if you like.

Start by boiling 2 cups red wine, 1 cup water and 10 oz sugar and some whole spices until the sugar dissolves. The spices are your choice. I like to use any or all of the following: clove, cinnamon, star anise, cardamom (remove from pods), black peppercorn. Once the 'mulled wine' is hot and the sugar dissolved, peel 3 pears. Cut in half and scoop or cut out the cores, stem and base. Immerse the pear halves in the wine mixture and return to a simmer. Cover your pan and cook gently until the pears are tender (soft but not mushy). Remove pears (chill in refrigerator) and strain out spices, then return the liquid to the pan and boil it down into a heavy syrup.

Serve the pears cold with warm syrup and ice cream (I used cinnamon ice cream - see variations here) or custard sauce. Any leftover syrup makes a great accompaniment to ice cream. Enjoy!

Note - Metric Info: 2 cups = 470 ml; 1 cup = 240 ml; 10 oz = 280g.

Boeuf Bourgignon (Beef Burgundy)

I don't know why it has taken me so long to write about this, as it is my favorite dish. The first time I ate it was in a restaurant in Paris. That was the moment I fell in love with French food. It was also an important moment in my life as a cook. It made me want to cook, and planted the seed of the idea to cook for a living.

Boeuf Bourgignon is basically stewing beef, braised in red wine (traditionally red Burgundy, hence the name), with bacon, pearl onions and mushrooms. Especially when it is cold outside, it doesn't get much better than that.

Start with your beef. This can be any of the cheaper beef cuts typically used for stews. I usually use chuck or round. You will need 1 lb of stewing beef. Cut it into large (about 1 inch) chunks, dry by blotting with paper towels, and season generously with salt and pepper.

Next, render 1 slice of bacon, diced in a large, heavy-bottomed saucepan or small stockpot (it must not be non-stick, it must have a lid, and it must be large enough to accommodate the entire stew). This means cooking it on medium-low heat until it gives up its fat. Let it get a little crispy but not burned. Remove the bacon and set aside in a bowl, leaving the fat in the pan. Add a splash of vegetable oil and turn up the heat. Next, add, in small batches (you must not overcrowd the pan, as it the meat will not sear) your beef chunks. Once the chunks are nicely browned on one side, flip them over and brown the second side. Be careful not to allow the oil to get too hot, as it can smoke and burn the meat. Remove the beef and set aside with the bacon. At this point, there should be brown stuff stuck to the bottom of your pan. This is flavor. Do not get rid of it!

Turn the heat down a little and add a splash more oil to your pan. Add about 12 oz mirepoix. Mirepoix is a mix of diced carrot (about 3 oz), celery (about 3 oz) and onion (about 6 oz). Add also 1 clove garlic, minced. Season with salt and pepper and saute until the onions start to soften (about 10 minutes). Add 2 tbsp flour, stirring for about 1 minute, then 1 tbsp tomato paste, stirring for another minute. Now add 1 cup red wine and 1 cup beef broth, along with 1 bay leaf and a little salt and pepper. Return the beef and bacon to the pan and bring up to a simmer, stirring to dissolve the goodness on the bottom of the pan. Put the lid on the pan. Simmer gently for 1.5 to 2 hours, until the beef is fork tender.

While the stew is cooking, peel 8 oz pearl (boiling) onions, halving them if large. Place in a flat pan (a small frying or omelet pan would work) with about 1 tbsp butter, a big pinch of sugar and a small pinch of salt. Cover with water and cook on medium heat until the water is all gone - be careful not to let them burn. Transfer to the stew once done, and allow them to cook in it.

Clean 10 oz button mushrooms (remove any dirt) and cut in half, leaving stems attached. Saute in a little butter with salt and pepper, until all of their liquid is gone. Add to the stew and allow them to cook in it.

Once your beef is cooked tender, check the seasoning of your stew and adjust as necessary. Remove the bay leaf before serving (as you can see from the picture, I forgot). Serve with potatoes (mashed, boiled, however you like) and/or crusty bread to mop up the sauce, and a glass of red. Enjoy! Serves about 4 people.

Note 1 - You can use all red wine (i.e. 2 cups) if you do not want to use beef broth. I am still undecided about which way is better.

Note 2 - Stewing beef can often be found pre-chunked in wrapped packs at the supermarket. This is fine, and saves you a step.

Note 3 - Provided your pan is oven-proof, you can cook the stew in the oven instead of on the stovetop. Bring it to a simmer on the stove and then transfer it to a 300 F oven (with lid on). Cook until the beef is tender.

Note 4 - You can use pretty much any kind of red wine for this stew. I almost always use something cheap - I am not of the belief that an expensive, well-balanced wine will taste any better than something very cheap. You are cooking most of the alcohol out and infusing a lot of other great flavors into it. Any balance will be completely changed. Not to say that a great wine wouldn't taste good in the stew - I just don't see the point in the expense. Probably a smart thing to do is buy a lower-priced red that you enjoy drinking. If you use 1 cup in the stew, that will leave you about 2 cups to drink with it.

Note 5 - Metric Info: 1 lb = 450g; 12 oz = 340g; 3oz = 85g; 6oz = 170g; 1 cup = 240 ml; 8 oz = 225g; 10 oz = 280g; 300 F = 150 C.

Banana Bread with Caramel Ice Cream

I love banana bread, and it's easy to make. It's perfect for when you have some bananas that are getting a little soft, and you need to use them up. The recipe is from 'The Good Housekeeping Cookbook'.

Start by softening the butter by pulling it out of the refrigerator and leaving it at room temperature for an hour. In a bowl, combine 2.5 cups (11 oz) flour with 2 tsp baking powder, 3/4 tsp salt and 1/2 tsp baking soda. In another bowl, mash 3 bananas and combine with 1/4 cup milk and 2 tsp vanilla extract.

In a stand mixer (or a large bowl with a hand mixer, or even with a whisk if you need to), beat 4 oz softened butter with 1 cup sugar until creamy. Beat in 2 eggs, then reduce the mixer speed and add about 1/4 of your dry mix. Once combined, mix in 1/3 of your wet mix, then keep going until the last 1/4 of your dry mix is in. Pour your batter into a greased loaf pan and bake at 350 F for at least an hour, until a toothpick inserted into the center comes out clean. Remove from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack, and allow to cool completely. Wrap tightly with plastic wrap and foil and keep at cool room temperature overnight. It tastes better the next day. Enjoy!

To make the caramel ice cream, start by setting up a medium metal bowl on ice, with a strainer in it. Next, measure 7 oz sugar and enough water to make it wet in a heavy pan. Heat on medium until the sugar caramelizes (I like it to get golden brown, but no darker) to the desired point. Carefully (it will boil furiously) and slowly, add 1 pint half and half, stirring. Allow to return almost to a simmer, stirring regularly. Do not allow it to boil. Meanwhile, whisk 5 egg yolks. Ladle some hot half and half into the yolks. Whisk quickly and pour back into the saucepan. Cook, stirring with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. When this point is reached, immediately pour it through the strainer into the cold bowl. Once the mixture has cooled a little, chill in the refrigerator and then churn in an ice cream machine. Transfer to the freezer for a few hours. Enjoy with the banana bread.

Note 1 - If you like walnuts in your banana bread, stir in 4 oz of chopped (preferably also toasted) nuts just before pouring the batter into the loaf pan.

Note 2 - Metric Info: 11 oz = 310g; 1/4 cup = 60 ml; 4 oz = 110g; 1 cup = 240 ml; 350 F = 175 C; 7 oz = 200g; 1 US pint = 470 ml.

Pumpkin Pie

It's almost Thanksgiving here in the U.S., and pumpkins have been available for a little while now. Time to start thinking about making pumpkin pie! First, a few words about the pumpkins themselves. There are several different kinds of pumpkins available on the market. Most are Jack pumpkins, which are ideal for carving, but are very bland when it comes to eating. The first pumpkin pie I made, shown above, was made with Jack pumpkin (although it was advertised as a 'pie pumpkin') - see below:

The next one, I used kuri squash for - a red squash, very good for soups and, it turns out, 'pumpkin' pies:

This resulted in:

For my Thanksgiving pie, I am going to use a Cheese Pumpkin. These are supposedly very good for pumpkin pie:

Anyway, whatever kind of pumpkin you end up using, the process is pretty much the same. First, you half and deseed the pumpkin and bake it until the flesh is soft. You puree the flesh and set it aside. Next, make pastry for the crust and pre-bake it (blind). Lastly, you make the filling with the puree, fill the pastry shell and bake until set. The following recipe is adapted from 'The Art of Simple Food' by Alice Waters. It makes one 9 inch pie.


Pumpkin Puree
Cut your pumpkin in half with a heavy knife and scoop out the seeds (save, clean and roast for a snack if desired). Put both halves cut-side down on a baking sheet and bake at 350 F until tender (a butter knife slides into the flesh easily). Allow to cool, then scoop the flesh out, leaving the skin behind. If you have a food mill, put the flesh through to puree it; otherwise you can mash it with a potato masher or fork.
You will need 15 oz of your puree for one 9 inch pie. A small pumpkin should yield about that much, but a big one may result in a lot more. The cheese pumpkin above will probably be enough for 3 pies! Extra puree could be used to make pumpkin ravioli, soup, pumpkin bread, pancakes etc.


Pastry
(9 oz flour, 8 oz cold butter, 1 egg, cold water)
Follow the instructions here, allowing for the fact that you will have at least twice as much dough as you need. You can stop at 'Now put the pan in the refrigerator while you make the filling.' This will leave you with half the dough in the refrigerator, wrapped, a pie shell in a pie pan, also in the refrigerator, and some dough scraps that you cut away from the pan. Combine the scraps with the wrapped dough, press pretty flat, wrap again, tightly, and either freeze or keep in the refrigerator to use for another tart or pie. Let the pie shell rest in the fridge for a total of 1 hour, then remove, prick the base of the shell with a fork, line with foil, cover with pie weights (I use uncooked dried beans, reserved for this use) and bake for 15 minutes at 375 F. Remove foil and weights and bake another 5 or so minutes until golden. Remove from oven and allow to cool while you make the filling.


Filling
In a small saucepan, whisk 1/4 cup cream and 2 tsp flour together and boil until they thicken. Whisk in another 3/4 cup cream and boil again. Allow to cool a little. Meanwhile, in a bowl, whisk together 15 oz pumpkin puree (see above), 3 eggs, 1/2 cup brown sugar, 2 tbsp pumpkin pie spice (a mix of ground spices - usually cinnamon, ginger, nutmeg and allspice or clove), a pinch of salt and a glug of maple syrup. Lastly, whisk in the cream mixture.


Finishing
Pour the filling into your shell. Bake at 375 F for about 45 minutes - until the center of the filling is almost set. Cool on a rack, then cut and serve with whipped cream (I flavored mine with nutmeg and a little powdered sugar). Enjoy!


Note 1 - If you do not want to use fresh pumpkin, you could substitute canned pumpkin puree (not pumpkin pie filling - it should only contain pumpkin). Use the same amount. It should work OK.


Note 2 - Metric Info: 350 F = 175 C; 15 oz = 425g; 9 inches = 23 cm; 9 oz = 255g; 8 oz = 225g; 375 F = 190 C; 1/4 cup = 60 ml; 3/4 cup = 180 ml; 1/2 cup = 120 ml.

Apple Pie

'Tis the season for apple pie. Plenty of good apples available from local orchards. I went with a lattice pattern (by request) instead of a solid top. It was a bit more work, but I think it was worth it.

Start by preparing the pie dough. Put 9 oz (about 2 cups) flour into a medium-sized bowl, and add 8 oz cold butter, cut into thin slices, and a good pinch of salt. With your hands, rub the butter into the flour with your fingers until only a few large flecks are visible. Now add 1 egg, beaten, made up to 1/2 cup in volume with ice cold water (I use cold water and put the egg-water mix in the freezer for a few minutes while I rub in the butter). Knead the liquid into the flour for no more than a minute. The dough will be wet. Sprinkle over some flour and pat into a rectangle. Wrap in plastic wrap and refrigerate for 1 hour (or as long as a day if you like; you can also freeze the dough for months).

Remove the dough from the refrigerator and cut the rectangle in two. Replace one half in the fridge, and roll the other out into a thin round (use as much flour as needed to avoid it sticking to your work surface). Make sure it is big enough to line your pie pan. I used a 9 inch pan. Grease the pan with butter first, then lay the pastry in it, cutting around the edge to get rid of any overhang. Now put the pan in the refrigerator while you make the filling.

You will need a bunch of apples. I used 3 lb of Gala apples. You can use whatever kind of apple you desire, but you may not need as much as 3 lb - my pie was a little stuffed. I think it would have worked with just over 2 lb of apples.

Peel, core and slice your apples. Work quickly to avoid browning. I put the slices into a bowl and sprinkled them with a little lemon juice, then added about 1 cup brown sugar, 2 tbsp flour, 1 tsp cinnamon and a few grindings of fresh nutmeg (or a shake of ground). You could also add a small pinch of salt. If the apples are too juicy, add more flour; if they are too tart, add more sugar. Pile the apples into the pie crust and set aside. Roll out the rest of your dough (add your scraps from the shell also) to about the same thickness as you did the shell and cut long strips of roughly equal width. Using a finger dipped in water to 'glue' the strips to the pie shell, make your criss-cross lattice over the apples by alternating the directions of the strips. I started by going across the middle and worked my way towards the edges but it doesn't really matter which order you do it in.

Once you are finished assembling the pie, tidy up the edge of the crust and set your pan on a cookie sheet or similar (to collect any juice that might leak from the pie). Bake at 425 F for 25 minutes, then reduce the heat to 350 F for another 30 minutes or so, until the pastry is nicely golden and the apples are soft. Allow to cool most of the way to room temperature before serving, with cream or ice cream. Enjoy!

Note 1 - This is my favorite pie dough recipe. It is based on one in 'A Platter of Figs and Other Recipes' by David Tanis. An awesome cookbook.

Note 2 - Metric Info: 9 oz = 260g; 8 oz = 225g; 1/2 cup = 120 ml; 9 inches = 23 cm; 3 lb = 1.4 kg; 2 lb =  900g; 1 cup = 240 ml; 425 F = 220 C; 350 F = 180 C.

Pasta e Fagioli

Now, this is good winter food. Warm and hearty, pasta e fagioli (pronounced 'pasta fashool'), or Italian pasta and bean soup/stew, is perfect for those cold nights that are on the way... I already made it twice in the last month. It is one of my favorite meals, and is pretty easy to make.

Which type of beans you use is up to you. Cranberry beans are ideal, but can be hard to find. I used pinto this time, but cannellini or kidney beans are good too. You can use either dried or canned beans. I like to use dried if I have them, as they tend to hold their shape better - canned beans can get a little mushy. If using dried beans, soak 1 cup in plenty of cold water overnight. The next day, boil them in salted water until tender (beginning to get soft, offering no resistance to your teeth when you bite into them), drain and set aside to cool until needed. If using canned beans, there is no prep to do the night before.

When you are ready to make the soup, start by cutting about 2 tbsp onion (about 1/4 of an average onion) into small dice. Splash a good glug of olive oil into a large heavy saucepan and saute the onion until it starts to color. Then add about 3 tbsp carrot (peeled and diced small) and 2 tbsp celery, diced small. Stir, and add a couple of slices of bacon or pancetta, cut into small dice (this is optional - I did it on one of the two occasions, but not on the time I took the picture above). Saute until the vegetables soften - about 10 minutes. Add 2/3 cup chopped canned tomatoes and juice, and simmer until cooked down. Add either your cooked dried beans or 3 cups of canned beans (you'll probably need more than one 14 oz can). Cook for a few minutes, then add 3 cups of broth (beef, chicken, vegetable or even plain old water). Bring it to a boil. Scoop out 1/2 cup of beans and either mash them or push them through a food mill back into the soup. Taste and adjust seasoning. Bring back to a boil and add 8 oz small tubular pasta (macaroni works, but I like ditalini even better). Keep boiling (stirring as you go) until the pasta is just done (a slight bite to it - don't allow it to get too soft), then switch off the heat and stir in 1 tbsp butter and 2 tbsp hard Italian cheese, grated (parmesan, romano or asiago - I like pecorino romano myself).

Allow the soup to cool a little before serving. This recipe will serve 2-4 people, depending on how hungry they are. Enjoy!

Note 1 - Recipe adapted from one in 'Essentials of Classic Italian Cooking' by Marcella Hazan.

Note 2 - Metric Info: 1 cup = 240 ml; 2/3 cup = 160 ml; 3 cups = 700 ml; 14 oz = 400 g; 1/2 cup = 120 ml; 8 oz = 225 g.

Baked Beans (Boston-style)

Baked beans were a staple for me, growing up in England. They were not quite like these ones, which are more popular here in the U.S. The beans that I used to eat were simpler, with sugar, salt and a tomato-based sauce. No bacon or molasses. These ones are, however, very good. The recipe is adapted from 'The River Cottage Meat Book' by Hugh Fearnley-Whittingstall.

Start with 1 cup of dried navy beans. I would not recommend using canned beans - they would turn to mush. You could use a different kind of bean, I suppose, but the navy bean is more authentic. Soak the beans overnight in plenty of cold water, in the fridge.

The next day, drain and rinse the beans. Place in an oven-proof pan or casserole (with lid) with enough water to cover by almost an inch. Bring to a boil, add a little salt, then reduce the heat and simmer until the beans are tender but not mushy (this will probably take at least an hour). Remove them from the heat. Stir in 5 oz bacon, diced, 2 tbsp brown sugar, 1.5 tbsp molasses and 1 tsp mustard. Quarter 2 smallish onions, and press 4 cloves into them. Add to the beans, season with a little pepper (no salt yet, as the bacon is salty), and add some hot water if necessary to cover the beans.

Put the lid on the pan and return to a simmer, then transfer into a 275 F oven. Bake for 3 hours, then remove the lid and bake for another hour. Adjust seasoning (taste, and add salt now if necessary) and serve or cool and store in your fridge for up to a week. Enjoy!

Note 1 - Enjoy the English way, on toast, or the American way, as a side with barbecued food.

Note 2 - Metric Info: 1 cup = 240 ml; 5 oz = 140 g; 275 F = 135 C.

Shepherd's Pie

OK, so it's back to my roots for this one. Had a lamb leg roast the other night, resulting in... leftover roast lamb. For some reason it didn't occur to me at first (maybe I have lost some of my English...), but the perfect use for leftover roast lamb is... Shepherd's Pie! For those of you rubbing your heads thinking 'lamb?' yes, Shepherd's Pie is traditionally made with lamb. Think about it... Not beef - that would be a 'cottage pie'.

This recipe is an amalgam of a few different ones, with a couple of adjustments of my own. It is not completely authentic, but it is good.

Start by boiling your potatoes for the mash. My pie was baked in a 9x5 inch pyrex loaf pan. I used between 1-1.5lb potatoes. I ended up with a thicker layer of mash than I needed so I would suggest that 1 lb potatoes is plenty for this recipe. I would recommend russets or chef potatoes (or any other kind of 'floury' potato). Peel them, cut them into roughly even-sized chunks and boil in salted water until cooked through. Drain in a colander, and allow to sit for a few minutes to lose some moisture. As they are sitting, heat up 1/4 -1/2 cup cream or milk until hot, and cut into small pieces 2 tbsp butter. Either mash your potatoes with a hand-held masher (or fork) - this will result in a chunky mash - or push through a food mill - this will result in a smooth mash. Incorporate your cream or milk, butter and a little salt and pepper to taste. I also stirred in a small amount of grated cheddar.

While the potatoes are boiling, you can make your filling. Chop your leftover roast lamb (I used about 10 oz, but the amount does not have to be precise) into pea-sized chunks and set aside. Chop 1 onion finely, and sweat in vegetable oil with 1 clove of garlic, minced and 1 carrot, peeled and diced very small. Add a little salt and cook gently until the carrot is soft. Add the lamb, turn up the heat a little, and make sure it browns all over. Stir in any leftover gravy or stock from your roast (or use water), 1/4 cup wine (I used white, but red is even better), 1 tbsp tomato ketchup, 1 tsp Worcestershire sauce and 1/4 - 1/2 cup frozen corn. Simmer until the liquid thickens a little and develops a nice flavor (add salt and pepper as needed). Tip into the bottom of your pie dish.

Spread your mash over your filling. Rough up the surface with a fork and cut up 1 tbsp butter into 'dots', sprinkling them over the top. Either bake now at 450 F for about 20 minutes, until the sauce is bubbling and the mash browned, or refrigerate and bake later, at the same temperature, but for longer - up to 40 minutes. Enjoy!

Note - Metric Info: 9 in = 23cm; 5 in = 13cm; 1 lb  = 450g; 1/4 cup = 60ml; 1/2 cup = 120ml; 450 F = 230 C.

Carrot Cupcakes with Cream Cheese Frosting

Had a few carrots sitting in the 'fridge, and had just watched the show 'Masterchef', where one of the contestants tried to make carrot cupcakes. Wasn't too much of a leap to making them myself...

The cool thing about cupcakes is there is no special technique - you can use any cake batter - you just pour the batter into the prepared pan and don't bake for as long (being smaller, they will obviously cook more quickly).

This recipe is adapted from one in Alton Brown's 'I'm Just Here For More Food', a great book on the hows and whys of baking.

Combine in a bowl: 8.5 oz flour, 1 tsp baking powder, 3/4 tsp baking soda, 1 tsp ground cinnamon and 3/4 tsp salt. Peel and grate 8 oz carrots. Add the carrots to the flour mixture. Combine in another bowl: 3/4 cup vanilla yogurt, 2 oz vegetable oil, 10 oz sugar and 3 eggs. Mix well, then fold in the carrot and flour mixture. Do not over-mix.

Prepare your cupcake pan - either use paper cupcake liners or liberally grease the inside of the cups with melted butter (a pastry brush would be good here). Pour your batter into the pan - cups should be about 2/3 full. This recipe will make about one and a half pans-worth. Bake at 350 F. Check for doneness (a toothpick inserted into the center comes out clean, and the tops spring back when pressed) after 20 minutes, and return to the oven if necessary. Mine took 20-25 min. Cool in the pan for 5 minutes, then remove to finish cooling on a rack.

Once the cupcakes are cool, make the frosting: beat 2 oz softened butter and 8 oz cream cheese in a mixer with the paddle attachment (or by hand with a wooden spoon) until creamy. Add a splash of vanilla extract and then gradually add 4.5 oz confectioners (powdered) sugar with the mixer on low speed. Once everything is nicely combined, refrigerate for 10 minutes before spreading on top of your cupcakes with a knife or spatula. Enjoy!

Note 1 - I used plain yogurt instead of vanilla, and added a splash of vanilla extract to the batter with it. It was not necessary to increase the sugar.

Note 2 - Metric Info: 8.5 oz = 240g; 8 oz = 225g; 3/4 cup = 175 ml; 2 oz = 55g; 10 oz = 280g; 350 F = 175 C; 4.5 oz = 125g.

Butter Pecan Ice Cream

It was time to make ice cream again, so I asked my significant other for a suggestion. She decided on this one - butter pecan. This was the first ice cream I have made with stir-ins (not that they were difficult, but...).

Start by getting together 7 oz brown sugar. Split roughly in half so that you have 2 batches.

Take 2 oz (1/2 stick) butter and melt it in a heavy-bottomed saucepan. Continue to heat over medium heat until it turns golden brown (do not allow it to get dark brown!). Turn down the heat a little and stir in 1 batch of brown sugar. Next, add 2 cups of half-and-half, stirring to make sure the sugar is dissolved. Continue to heat, but keep an eye on it, and do not allow it to boil.

Meanwhile, whisk the other batch of brown sugar with 5 egg yolks in a medium bowl. Set up another medium-large bowl on ice, with a strainer sitting on top of it. Once the half-and-half mixture is close to a boil (you can see tiny bubbles forming around the edges of the pan), ladle some of this mixture onto the yolks and whisk in. Tip the entire contents of the yolk bowl back into the saucepan, and stir constantly with a wooden spoon, continuing to heat the mixture, until it coats the back of your spoon (a line drawn in the mixture on the back of the spoon does not fill in). Once you reach this point, immediately pour the mixture through the strainer into the chilled bowl. Stir it a little to help it cool down. Transfer to the refrigerator to chill once it has cooled a little.

While your 'base' is cooling, toast 1/2 cup of pecans (I prefer to buy whole pecans, but you can use pieces - just check them sooner in the oven). Spread the nuts on a baking sheet and bake at 350 F for about 7 minutes, until lightly browned. Allow to cool completely, and cut into bite-sized pieces.

Once the 'base' is chilled, pour into an ice cream maker and churn. Once almost solid (or as close to this as your ice cream maker gets), transfer into a bowl. Stir in the nuts, trying to distribute them evenly through the ice cream. Transfer your ice cream back into a freezer-suitable container (I use plastic quart size yogurt containers) and freeze until hardened. Enjoy!

Note 1 - For those outside North America, half-and-half is half milk, half cream.

Note 2 - Be careful not to let your half-and-half mixture boil, even before adding the yolks. Mine did the first time, and it curdled, so I had to throw it out and start over.

Note 3 - Metric Info: 7 oz = 200g; 2 oz = 55g; 2 cups = 475 ml; 1/2 cup = 120 ml; 350 F = 175 C.

Pesto

Ready for the freezer

I made pesto today. Had a big basil plant (complete with roots!) from the farm, plus we have a few small plants in our 'garden' (actually just a 4x4 foot raised bed, but home to zucchini, tomatoes, basil, parsley, peppers and brussels sprouts). I picked up good cheese (I was intending to buy Parmigiano-Reggiano, but they didn't have any, so I got Pecorino Romano, which was even better...) and pine nuts and I was ready to go.

The easiest way to make pesto is in a food processor. Start with about 4 cups of basil leaves. Put them in the processor bowl with 4 cloves of garlic and pulse until everything is nicely chopped. Scrape down the sides and add 1/4 cup pine nuts, toasted (place on a baking sheet in a 350 F oven for about 5 minutes) and up to 1/2 cup of grated hard cheese (preferably Romano or Parmesan). Pulse again until everything is chopped. Now remove the bowl from the processor, take out the blade, and stir in 3/4 cup olive oil, stirring until it is all mixed in. Taste and add salt if desired.

That's it! I immediately froze it in plastic freezer bags to use later (pesto freezes very well), but you could use it straight away. For simple pasta with pesto sauce, cook pasta in heavily salted water until done to your liking (do not rely on the timing on the side of the box - use it as a guide and check often by pulling a piece and tasting it). Remove the pasta from the water with tongs or a pasta spoon, putting it in a warm bowl. Do not throw out the pasta water! Add some pesto to the pasta in the bowl, stirring to combine. Now add a little pasta water (use a ladle or spoon) to thin the sauce to your desired consistency. Taste and adjust seasoning if necessary. Enjoy!

Note 1 - The olive oil is stirred in instead of processing it because the latter can result in a bitter flavor.

Note 2 - If you do not have a food processor, you can use a blender, or even a mortar and pestle (this last would be more authentic, but I prefer the food processor...).

Note 3 - Metric Info: 4 cups = 950 ml; 1/4 cup = 60 ml; 350 F = 175 C; 1/2 cup = 120 ml; 3/4 cup = 180 ml.

Apple Sauce

Home-made apple sauce is pretty easy. You just need a lot of apples. I made a small batch - almost exactly a pint - with just over 2 lb of Paula Red apples. The type of apple is not important, although many people believe that a mix of different apples is best for flavor.

Start by peeling, coring and slicing your apples. I would strongly recommend setting up a bowl of water with a squirt of lemon juice in it first (this is called 'acidulated water', and prevents the slices from browning), and putting the slices in it as you go. Drain the slices and put in a pan with 1/2 cup water and a few appropriate spices - I used a couple of cloves, a star anise and a small stick of cinnamon. Heat on high for 10-15 minutes, stirring occasionally, until soft. Remove the spices, push through a food mill (alternatively, leave chunky or puree in a blender or food processor), and return to the pan, bringing it back to a boil before tasting and adding sugar if desired. I added 2-3 tbsp sugar. Either can the sauce (into a pint jar or 2 half pints, leaving 1/2 inch headspace, tightening and processing in a boiling water bath for 15 minutes) or cool and refrigerate.

Note 1 - If canning, see the USDA Complete Guide to Home Canning for safety guidelines.

Note 2 - Metric Info: 1 pint = 470 ml; 2 lb = 900g; 1/2 cup = 120 ml.

Peach Tart

Went to Shelburne Orchards the other day to pick peaches and apples. The apples were Paula Reds - not my favorite eating apple, so I made apple sauce out of them, but the peaches were delicious - the best I have had in quite some time. They blew store-bought peaches out of the water. While amazing freshly-picked ripe peaches are probably best eaten out of hand, if you have plenty or can only get the store-bought kind, try making a tart!

Start by making your dough. I made a pretty small tart (I only used 1 peach, but I would recommend 2), so I started with 2/3 cup flour, 2 oz (half a stick) of cold butter, diced, and a pinch of salt in a food processor. Put 1/6 cup cold water in the freezer for a few minutes to get really cold. Take out the water and pour it in through the pour spout while you pulse the dough. Only mix until it forms a big lump, then stop. Remove from the bowl of the food processor and form into a ball. Wrap in plastic wrap and refrigerate for 1 hour.

After an hour (you can leave it in the refrigerator for a while if you want, but you'll have to give it a few minutes at room temperature before you roll it), remove from the refrigerator. Flatten the ball a little to form a disc. Unwrap and place on a floured counter top. Flour the dough and your rolling pin. Roll out into a 1/8 inch thick round (this made for about a 7 inch diameter tart). Place on a piece of parchment paper and refrigerate again for a few minutes to firm it up.

Meanwhile, peel 2 peaches. If they are very ripe, you should be able to remove the skin easily with your fingers. If not, score a very shallow 'x' in the skin and plunge into boiling water for 20 seconds, then into ice water. It should now come away easily. Cut the peaches in half, remove the pits, and slice fairly thickly. Set aside for a few minutes.

In a small bowl, combine 1 tbsp flour, 1 tbsp sugar and 1/2 tsp ground cinnamon.

Remove your dough round from the refrigerator and place in or on a greased (with butter) pan. Sprinkle your flour-sugar mixture on the dough, starting at the center and working out towards the edges. Leave a 1/2 to 3/4 inch border of dough empty. Arrange your sliced peaches on top of the flour-sugar mixture. They do not need to overlap but try not to leave gaps in between them. Fold the dough border up over the fruit. Brush the pastry edge with a little melted butter and sprinkle with sugar. Sprinkle sugar over the fruit (you will not need much if they are ripe, but use more if not).

Bake your tart in a preheated 375 F oven on the bottom shelf until the base of the dough is golden brown - at least 45 minutes. Once out of the oven, you can brush the top of the tart with melted jam if you wish (I used redcurrant jelly) - this is called a 'glaze'. Allow to cool a little, slice and serve. Enjoy!

Note - Metric Info: 2/3 cup = 160 ml; 2 oz = 55g; 375 F = 190 C.

Pizza

Last piece!

I love home-made pizza. I enjoy the freedom of putting whatever I want on it, and knowing where all the ingredients came from. We made this Veggie Supreme pizza with almost all organic ingredients (the exceptions being the olives, the olive oil used to cook the sauce and onions, and the olive oil used on the crust).

You can of course use the recipe for the pizza base and top it with whatever you like.

I started by making the dough and leaving it to rise, and then I prepared all of the topping ingredients. Once the dough was ready to roll, all I the had to do was top and bake.

The following dough recipe is adapted from 'Local Breads' by Daniel Leader and Lauren Chattman, and is the best I have found so far.

Pizza Dough (1 large pizza - feeds 2 hungry adults)

Combine in the bowl of a food mixer - 7.5 oz water (room temperature), 8.8 oz flour, 0.1 oz active dry yeast and 0.2 oz salt. Knead in your mixer on medium-high speed for 12 minutes, then on full speed for 3 min. more. Scrape into a lightly oiled, straight-sided container and mark where it will reach once it has tripled in size. Leave it in a warm place and allow it to do just that - it should take at least 2 hours. While you are waiting, you can prepare the toppings - see below). Once it has tripled in size, dump it out onto a floured counter and push it with your fingers into a rough rectangle (or circle if you prefer). Brush the top with extra-virgin olive oil and sprinkle with salt.

The goal, after adding your toppings, is to get the pizza into a hot oven on a preheated surface so that the base crisps up quickly. The problem is that the dough is sticky. There are two options as far as I see it.

Option 1 - Preheat the oven to 500 F with a pizza stone or upturned baking tray on the middle shelf. Allow time for the stone to heat up. Take a pizza peel or another upturned baking tray and place a piece of parchment paper on top. Flour the paper and then put the dough on top. Once topped, it can now be slid off the peel onto the stone.

Option 2 - Put the dough onto a stovetop-safe baking tray or into a large oven-safe pan (this would be easier with a round pizza). Add toppings and place pan directly on the stove on high heat. Once you hear some good sizzling, transfer it to the oven (preheated to 500 F).

Whichever option you choose, bake for 15-20 minutes. Remove. Allow to cool slightly. Cut and serve.


Veggie Supreme Toppings

We used the following toppings for our pizza: caramelized onions, home-made tomato sauce, sliced button mushrooms, sliced green peppers, sliced black olives, shredded cheese and torn basil leaves (this last one added after baking). Everything except for the first two was added raw.

Caramelized onions

Slice 1 onion. Add plenty of olive oil (or a good chunk of butter) to a small skillet and heat to medium. Tip in the onion and a little salt. Stir occasionally, and add more oil if it is looking dry. Turn the heat down if the onions are starting to brown (they should gradually turn light brown, but no more). Once soft and sweet, switch off the heat and set aside ready to top the pizza.

Tomato Sauce

For this sauce, you can use fresh or canned tomatoes.
For fresh: blanch 1 lb tomatoes - prepare some boiling water in a pan, and some ice water in a bowl. Score a very light 'x' in the bottom of each tomato with a small knife. Drop the tomatoes in the boiling water. Leave in the water for 15 seconds only. Remove and drop in the ice water. Remove from the ice water and peel off the skins (start at the 'x' - it should be easy now). Chop roughly.
For canned - substitute one 14 oz can plum tomatoes (chopped or whole, which can me broken with a spoon).
Sweat 1 onion, diced and 1 clove garlic, minced in olive oil until soft. Add the tomatoes and 1/2 tsp dried oregano and cook gently until thickened. Season with salt and pepper. Allow to cool until ready to top the pizza.


Note 1 - I used option 2, which worked very nicely, but I have used option 1 for baking bread, and I know it works too.

Note 2 - This pizza is vegetarian. It can be made vegan by omitting the cheese.

Note 3 - Metric Info: 7.5 oz = 210g; 8.8 oz = 250g; 0.1 oz = 2.8g; 0.2 oz = 5.7g; 500 F = 260 C; 1 lb = 450g; 14 oz = 400g .

Blackberry Jam

I was the fortunate recipient of a pile of organic blackberries from a generous co-worker. I had been wanting to make blackberry jam for a little while. I used to pick wild blackberries as a child with my mother, so eating them brings back good memories.

This recipe is based on one in the Joy of Cooking, currently my jam bible. It makes five half pints.

Wash 2 lb blackberries and put in a stockpot with 1 large Granny Smith apple, peeled, cored and grated, 1 tbsp lemon juice, a 1 inch piece of fresh ginger, peeled and grated, and 3 cups (1.5 lb) sugar. Bring to a boil over high heat, stirring regularly, until the mixture reaches the gelling point (221 F at sea level). Switch off the heat, skim off any excess of scum, and ladle through a funnel into 5 sterilized half pint jars, leaving 1/4 inch of headspace between the jam and the lid (lids and bands should also be sterilized).

If you do not want to can the jam, cover, tighten, allow to cool and refrigerate for up to 4 months.

If you do want to can the jam, cover, tighten and process in a boiling water bath for 10 minutes (at sea level). Allow to cool, check seals and store (if not sealed, tighten and process again, and if still not sealed afterwards, allow to cool, store in the refrigerator and eat straight away).

If canning, consult the USDA Complete Guide to Home Canning for important safety information.

Note - Metric Info: 2 lb = 900 g; 1 inch = 2.5 cm; 3 cups = 710 ml; 1.5 lb = 680 g; 221 F = 105 C; 1/4 inch = 6 mm.

Corn Chowder

Yep, it's summer. Local corn is now in season here in Vermont, and we just got our first ears from our Full Moon Farm CSA share. We also got some beautiful red skin potatoes, so my first thought was Corn Chowder!

This recipe is based on one from The Professional Chef, a CIA textbook (that's the Culinary Institute of America, not the other CIA...).

Start by rendering 4 oz diced pancetta (or bacon, if you prefer) in a large saucepan or small stockpot. This means to cook it under medium-low heat so that the fat 'melts' out without the meat getting too crispy. Once there is plenty of fat in the bottom of the pan, add 1 onion, diced, 1/2 red pepper, diced and 2 ribs celery, diced, and sweat them (keep the heat low and allow them to soften without browning. Once your vegetables are soft, add 4 oz flour. Stir to coat everything with the flour and allow it to begin to color gently. You do not want the flour to brown. Once you can see a very pale golden color, start gradually whisking in 2 quarts stock (see Note 1 below). Bring the stock to a simmer; simmer for 25 minutes to cook out the floury flavor.

Next, shuck and remove the kernels from 8 ears of corn (see note 4). The easiest way to do this is stand the cob up in a shallow bowl, and cut down the sides with a knife, separating the kernels from the cob. Puree half of the kernels in  a blender or food processor. Add the whole kernels and the puree to the soup, along with about 2 lb potatoes, peeled and diced. Taste, and add salt and pepper if necessary. Simmer 25 minutes to cook the potatoes through.

Lastly, add 1 pint milk and 1 pint cream (or 1 quart of half-and-half). Bring back to a simmer, taste, check seasoning and adjust, and serve, with Worcestershire and Tabasco sauces on the table. Enjoy!

Note 1 - You can decide what kind of stock to use. You could use purchased vegetable or chicken broth, or make your own. I made a vegetable stock using 1/2 onion, some celery scraps, a little fennel (not required), the corn cobs (after removing the kernels) and some water. Simmered it while I started the soup, and measured out 2 qts.

Note 2 - To make this soup vegetarian, use a vegetarian stock, and 4 tbsp (2 oz) butter in place of the pancetta. Once it is melted, you can sweat your vegetables in it.

Note 3 - Corn = sweetcorn for those across the Pond.

Note 4 - How many ears of corn you need really depends on how large they are. If you have big fat ears, use 8. If your ears are smaller, use more (up to 12).

Note 5 - Metric Info: 4 oz = 115 g; 2 qts = 1.9 litres; 2 lb = 900 g; 1 pint = 470 ml; 1 qt = 950 ml; 2 oz = 55 g.

Blueberry Jam

I took a trip down to Adams Berry Farm a few weeks ago, and the blueberries were in full swing. Jam time! This is another easy jam recipe. Again, no pectin, but this time I got a nice set - it isn't runny at all. The recipe is from the Joy of Cooking (Rombauer et al).

Start with 2 lb fresh blueberries. Wash them, drain them and put them into a large pot. Crush some of the berries roughly. Heat the pan until the berries simmer, and then continue to simmer until they just soften (this will not take very long).

Add 5 cups of sugar. Bring to a boil and continue to boil hard, stirring occasionally, until the mixture reaches the gelling point (221 F at sea level). When this happens, remove from the heat, skim off any foam and fill 5 sterilized half-pint canning jars, leaving 1/4 inch of headspace at the top of the jar. Close lids (also sterilized) tightly. Process in a boiling water bath for 10 minutes, and check to see that they sealed correctly.

Note 1 - Make sure that you know what you are doing before attempting canning, as mistakes could lead to serious contamination and potentially death. If you need instructions, consult the USDA Complete Guide to Home Canning.

Note 2 - Metric Info: 2 lb = 900g; 5 cups = 1.2 l; 221 F = 105 C.

Chocolate Mousse with Cointreau

This I made for dessert last weekend. It is very easy to make, but is much more convenient if you have a stand mixer or electric hand mixer, as there is a lot of beating to be done.

Start by melting 1/2 oz butter with 3.5 oz good-quality dark chocolate in a double boiler. If you do not have an actual double boiler, you can make one with a metal bowl and a small saucepan. Put about an inch of water in the pan and set the bowl on top with the chocolate and butter in it. Bring the water almost to a simmer and stir the mixture until it melts and blends together. Once you reach this point, carefully remove the bowl from the pan (it will be hot) and set it aside to cool slightly.

Next, separate 2 eggs. Measure out 2 oz sugar. Put the 2 yolks in the bowl of your mixer. Pour in most of the sugar (reserve a small amount for the whites) and add a splash of Cointreau. Beat with the whisk attachment until light and creamy. Remove to another bowl; clean your mixer bowl and beaters. Add the melted chocolate mixture slowly to your yolks, folding it in with a spatula.

Put your 2 whites in the clean mixer bowl. Beat until they start to firm up, then stream in the remaining sugar and continue to beat until you see stiff peaks. Pour a little of the chocolate mixture onto the whites, folding it in. Next, fold the whites back into the rest of the chocolate mixture. Clean your mixer bowl and beaters.

Put 1/2 cup cold heavy or whipping cream into your mixer bowl. Beat until thickened (but do not go too far or you will make butter!). Fold the cream into the egg-chocolate mix. Pour into small glasses or bowls and chill in the refrigerator for at least 5 hours until set. Enjoy! Serves 2.

Note 1 - This is a raw egg product. Use the best freshest eggs you can get your hands on and keep them clean. The very young, the elderly and the immunocompromised should avoid this.

Note 2 - Grand Marnier or Triple Sec can be substituted for Cointreau.

Note 3 - Metric Info: 1/2 oz = 14g; 3.5 oz = 100g; 2 oz = 55g; 1/2 cup = 120 ml.

Gazpacho

Last weekend I made dinner for my partner, who had just come back from a trip away. The weather was still pretty warm, and I had been to the Burlington Farmers Market a couple of days before and picked up some nice veggies (in addition to the ones from our Full Moon Farm CSA share), so gazpacho was on the cards...

Start by chopping 1/4 onion. Put it into your blender or food processor bowl. Add 1/2 clove garlic, crushed, and 1/2 green pepper, deseeded and chopped. Add 1 large tomato, deseeded and chopped, and 1 cucumber, peeled, deseeded and chopped. Blend until pureed.

Strain your puree through a medium-hole strainer, into a bowl. Using a whisk, stir in 2 tbsp sherry vinegar, a splash of lemon juice, a little cold water (start with 1/4 cup, and add more if you feel the soup is too thick) and a pinch of salt and pepper. Lastly, whisk in 2-3 tbsp extra-virgin olive oil in a slow stream, taste and adjust the seasoning as desired. Pour into cocktail glasses or small bowls. Garnish with a little finely diced cucumber and some chopped dill. Serves 2.

Note 1 - Any color pepper can be substituted for green, if desired.

Note 2 - Metric Info: 1/4 cup = 60 ml.

Zucchini Bread

We had a few zucchini sitting in our fridge from our Full Moon Farm CSA share. I haven't been cooking much, with the extreme heat and all, but it let up a little yesterday, so I finally fired up the oven at night. I had eaten zucchini bread before but had never made it. The recipe is based on one in the Joy of Cooking (Rombauer et al).

Start by measuring out 1.5 cups of flour into a bowl. To the flour, add 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp ground cinnamon (or allspice, if you don't care much for cinnamon like me) and 1/2 tsp salt.

In another bowl, crack and beat 2 eggs. Add 1/2 cup canola oil (or other mild-flavored oil), 3/4 cup sugar and 1 tsp vanilla extract. Mix well.

Next, grate 2 cups of zucchini. Remove the ends, but you do not have to peel them. You should be able to get this much yield from 1 medium zucchini. Squeeze the result to get rid of excess water. You can use a grater for this, or a mandoline (with a julienne attachment), or a food processor with a grating blade - easily the fastest.

Last prep item is 1.5 cups of ground walnuts. You will probably have to grind them yourself - use a food processor with the blade or a blender. If you don't have either of these appliances, you could put them in a plastic bag and bash them with a rolling pin. I wound up with a little less than 1.5 cups - the quantity does not have to be exact on the nuts. You could also use pecans if you like.

Take the bowl with the egg mixture, and stir into it the flour mix. Just mix it until it comes together. Then add the grated zucchini and ground nuts, and fold them in so that they are mixed through. Don't over-mix.

Pour your batter into a greased 9x5 inch loaf pan and bake in a 350 F oven for 40-45 minutes - until a toothpick inserted into the center comes out mostly clean. Cool in the pan on a rack for a few minutes, then remove from the pan and leave on the rack until cool.

Note 1 - (For English readers) Zucchini = Courgettes

Note 2 - I made this recipe again but with a couple of small changes. I used cinnamon instead of allspice, and ground hazelnuts instead of walnuts. It was even better.

Note 3 - Discovered today that this bread is really good with a little butter and some cheddar cheese...

Note 4 - Made chocolate zucchini bread by substituting 1/4 cup of flour for cocoa powder. It was good!

Note 5 - Metric Info: 1.5 cups = 350 ml; 1/4 cup = 60 ml; 1/2 cup = 120 ml; 3/4 cup = 180 ml; 2 cups = 475 ml; 9 in = 23 cm; 5 in = 12.5 cm; 350 F = 175 C.

Cucumber Apple Soup

Garnished with home-made yogurt and fresh dill

Yes, it's another chilled soup, made with a delicious cucumber from our Full Moon Farm CSA share. The recipe is courtesy of Chef Brian Tomlinson, for whom I used to work. He likes to make soup, and this one came up a lot. It's a good one!

Start by peeling 1-2 cucumbers (if very big, 1; if small, 2). Cut in half, scoop out the seeds (discard) with a spoon, and chop roughly into chunks. Put into your blender or food processor. Take a small chunk of white onion (about 1/8 onion), chop roughly and add to the cukes. Peel a Granny Smith apple, remove the core and chop into rough chunks. Add to the mix. Add 3 tbsp lemon juice, 2 tbsp vinegar (Chef T likes to use cider vinegar, but I used white), 1/2 cup water, 3 tbsp honey, 1/8 tsp ground cumin, 1/8 tsp ground coriander seed and a pinch of salt. Blend until smooth. Check the seasoning - add more salt if desired. Chill in refrigerator until cold. Enjoy on a hot day!

Makes about 3 servings.

Note 1 - Use any kind of eating cucumber for this soup. The kind of apple could be varied too, although the Granny Smith gives the soup a nice tartness, so if you use a sweeter apple, increase the amount of vinegar slightly, to taste.

Note 2 - Metric Info: 1/2 cup = 120 ml.

Lavender Honey Ice Cream

I have been really enjoying making cold food recently. Maybe it's the 90+ degree weather?! Anyway, this is not an original ice cream flavor, but the inspiration came to me at City Market in the tea section. I had already decided to do green tea ice cream, but I felt like making another flavor too, and, next to the loose teas was a tub of dried lavender flowers. And across the aisle was honey.

Start by bringing 1 tbsp dried lavender flowers and 2 cups half-and-half to just below a boil in a saucepan. Switch off the heat, cover and allow to steep for 30 minutes. Strain out the flowers and bring the half-and-half back to the boil. While it is heating, whisk 5 egg yolks with 2.5 oz sugar until light and creamy. Set up a metal bowl on ice (or in ice water) with a strainer in it. When the half-and-half is about to boil, pour a little onto your yolks. Mix quickly, and tip back into the saucepan. Stir constantly with a wooden spoon until the mixture coats the back of the spoon (a line drawn with your finger does not fill back in). Immediately pour through the strainer into the cold metal bowl, and stir in 4 oz honey. Continue stirring to dissolve the honey and help the mixture cool. Once cooled, transfer the base to the fridge to chill.

Once your base is cold, remove from the fridge and churn in an ice cream machine (make sure to get all of the honey out of the bowl and into the machine). Freeze. Enjoy! This is my favorite ice cream that I have made so far.

Note 1 - For those outside North America, half-and-half is half milk, half cream.

Note 2 - Metric Info: 2 cups = 480 ml; 2.5 oz = 70g; 4 oz = 110g.

Green Tea Ice Cream

I have been wanting to make this ice cream for quite some time now, having eaten it at a Chinese restaurant (A Single Pebble, in Burlington, VT) and loved it. However, most of the recipes I found required the use of green tea powder (matcha), which I couldn't find for the longest time. Until my girlfriend took me to New York's Chinatown. So, I finally got to make it:

Pour 2 cups half-and-half into a saucepan, and bring it almost to a boil over medium heat. Keep an eye on it - do not let it boil over! Meanwhile, whisk 5 egg yolks, 7 oz sugar and 1.5 tbsp green tea powder together in a bowl until smooth and creamy. Set up a metal bowl on ice with a strainer in it.

As soon as you see bubbles forming around the edges of the pan of half-and-half, pour a little of the hot liquid into the bowl with the yolks. Whisk it into the yolk mixture and then dump everything back into the saucepan. Continue to heat the mixture, stirring constantly with a wooden spoon until it coats the back of the spoon (a line drawn in the back of the spoon with your finger does not fill in). At this point, remove the pan from the heat and pour the contents through the strainer into the metal bowl. Stir to help it cool down and stop cooking. Allow the mixture to cool in the pan and then transfer to the fridge to chill.

Once chilled, churn in an ice cream maker until frozen. Store in the freezer. Enjoy!

Note 1 - If you cannot find matcha, you could try steeping green tea leaves in the half-and-half. I would suggest 4 tsp green tea, added to the 2 cups half-and-half and brought to just below the boil, removed from the heat, covered and let sit for 30 minutes. After that time, strain out the leaves, bring the half-and-half up to just below a boil again and proceed as above, omitting the green tea powder. I have not tried this yet, so if you do, let me know how it works out.

Note 2 - For those outside North America, half-and-half is half cream, half milk.

Note 3 - Metric Info: 2 cups = 480ml; 7 oz = 200g.

House Special Fried Rice

We have been receiving a lot of fresh vegetables lately from our CSA share, so we've been making a lot of stir-fries. My significant other has been cooking a lot of rice for these. The last time I made one, I fried the rice and it was much better than the rest of the stir-fry. So I decided to make fried rice the main event.

Start by preparing all of your ingredients ahead of time. This is a great habit to get into with all cooking, but with a stir-fry, which is hot and fast, it is essential.

Dice 1/4 red pepper. Dice 1/4 onion. Dice a smallish piece of tempeh. Get together 1/4 cup of peas, fresh or frozen (if frozen, allow them to thaw most of the way). Mince 1 clove of garlic. Mince a 1/2 inch piece of ginger. Crack 1 egg, add a small pinch of salt and stir it with a fork. Have a bottle of soy sauce on hand. And of course, you will need about a cup of cooked rice (day old is best).

Start by heating your wok on high. Once it is hot, add a little peanut (or other mild-flavored) oil and swirl it around. Pour in the egg. As soon as the bottom side is cooked (this will take less than 30 seconds), flip it, leave it in the pan for another 10 seconds and remove. Set aside. Add more oil to the wok if needed. Throw in the peppers and onions, and fry for a minute or so. Add the peas, tempeh, garlic and ginger and continue to cook, moving everything around, for a further minute. Tear up the cooked egg into pieces and throw it in. Next, add the rice and another glug of oil. Keep it moving. Once it has heated through (another minute or so), add a good splash of soy sauce. Keep stirring. Taste a little and check for seasoning. If it needs salt, add more soy sauce. Switch off the heat and pour onto a plate. Enjoy!

Note 1 - Tempeh is not for everyone. I like it though. It is an Indonesian fermented soybean cake. If you prefer, you could use another protein - just make sure it is cooked through. Pork is very good in fried rice.

Note 2 - To make this dish vegan, just omit the egg.

Note 3 - Feel free to vary any of the ingredients (except the rice) to make it your own...

Note 4 - Metric Info: 1/4 cup = 60 ml; 1/2 inch = 1 cm; 1 cup = 240 ml.

Chilled Beet Soup

Garnished with home-made sour cream and dill

Another cold soup, this one inspired by the newspaper column of a British  chef I admire, Hugh Fearnley-Whittingstall, and using the beets I picked up at the Burlington Farmers' Market on Saturday. It's like a simple cold borscht. And I think it may be the best soup I have made. It is delicious!

Peel and dice (1/4 inch) 13 oz red beets. Put them in a saucepan with a little canola oil and a good pinch of salt and cook over medium heat for 5 minutes. Add 1/2 onion, diced, and continue to cook for another 15 minutes. Add 1/2 carrot, diced, and cook 5 minutes more. Add 1/2 clove garlic, minced. Stir and cook for 1 minute longer, then add 20 floz beef broth and simmer for 20 minutes. Check that the beets are fully cooked. If they are not, continue simmering until the cook through. Once the beets are done, remove the pan from the heat and allow the soup to cool a little.

Once cooled slightly, carefully blend the soup, using a stick blender or in batches in a stand blender. If using the latter, take extra care - use very small batches and blend slowly to avoid an explosion out the top. Once smooth, pass it through a strainer, add some ground black pepper, thin if desired (I probably added at least a cup of water as it was too thick), add 1/4 cup vinegar (white or red wine vinegar would be preferable, but I used distilled white and it worked out fine), check the seasoning (add more salt if needed) and chill in the refrigerator until very cold.

Serve garnished with dill and sour cream. Enjoy!

Note 1 - This soup can be made vegan by substituting vegetable stock for beef broth.

Note 2 - Metric Info: 13 oz = 380g; 20 floz = 600ml; 1/4 cup = 60ml; 1 cup = 240ml.

Home-made Yogurt

OK, so it may seem a little disingenuous to suggest making a product at home when one of the ingredients is the store-bought version of the same product, but, if done properly, it is self-perpetuating and will not require any more store-bought yogurt. So bear with me...

Heat 1.5 cups milk to just below a boil (this is called scalding). Switch off the heat and allow it to cool to between 105 and 110 F (you will need an instant-read thermometer). Pour into a sterilized thermos, and stir in 2 tbsp room temperature plain yogurt (make sure to buy one with live cultures in it). Close the lid of the thermos and allow to sit for 3-4 hrs. After 3 hrs, check the consistency of the contents - they should have thickened considerably. Taste - it should taste like yogurt! If it tastes right and has thickened, you can remove it from the thermos and store in the fridge. It should last for a week, but it will only be viable as a starter for another batch of yogurt for 5 days. So be sure to save a few tablespoons to start the next batch.

Recipe based on one from the Joy of Cooking, by Irma S. Rombauer et al.

Note 1 - I have a pretty small thermos, which is why I only used 1.5 cups of milk. If you have a larger one, measure the volume (fill with water and pour into a measuring cup) and scale up your ingredients.

Note 2 - If you do not have a thermos, you can use sterilized glass jars. Pour the mix in, close the lids and place in a 100 F oven or an insulated cooler. Check after 3 hrs, and proceed as above.

Note 3 - Metric Info: 1.5 cups = 350 ml; 105 F = 41 C; 110 F = 43 C; 100 F = 38 C.