Spicy Grilled Cheese Canapés

This is a simple dish that is surprisingly good, I might even say addictive. For the holidays, we have started calling the Naughtly but Nice Tiny Bites.

Use it as a quick snack on whole slices of bread, or on slices of baguette. Or, make it a little more elegant by cutting circles of bread with a cookie cutter. It is a great way of using up leftover hard cheeses that you have in the fridge, although Parmesan is the best. The onions or shallots are a must - they cut the richness of the mayo and cheese.

Ingredients:

16 baguette slices, or 4 quartered pieces of sliced sandwich bread (or use a cookie cutter to cut circles from the bread slices)

A generous ⅓ cup grated Parmesan or a combination of hard cheeses

½ cup very finely chopped red onion or shallot

¼ cup finely chopped parsley

½ teaspoon harissa, or more to taste

¼ teaspoon kosher salt

A few grinds of black pepper

½ cup or more mayonnaise

Toast the bread slices on one side only.*

Combine the cheeses, onion, parsley, harissa, and salt and pepper to taste with enough mayonnaise to hold everything together.

Mound this mixture on the untoasted side of each bread slice and place them under the broiler until golden brown and puffy. Serve right away.

*Alternatively, bake the slices in a 425ºF oven, in which case there is no need to toast them on one side first. Pile the cheese mix on top and bake until golden and bubbling, 5-10 minutes.

Pavlova with Fresh Berries

3 egg whites

6oz sugar

½ tsp vanilla

¼ tsp vinegar

1 tsp cornstarch

2 baskets of berries, strawberries, blackberries or raspberries

1 cup cream

2 tablespoons sugar, or more to taste

Preheat the oven to 275ºF. Line a baking sheet with parchment paper or silpad. If using parchment paper, trace a 9-inch circle or 8 smaller circles on the parchment paper and then flip it over. 

Beat egg whites until they hold soft peaks.. Then gradually beat in the sugar. Beat in the vanilla, vinegar and cornstarch. It should be thick and glossy. Pipe in one large 9-inch circle or in small individual circles on the prepared baking sheet. 

Bake for 45 minutes to 1 hour. Until the exterior is firm to the touch. Turn off the oven and leave the door closed. Leave the meringue in the oven for at least 1 hour, or as long as overnight; it will color slightly from white to light tan (small cracks are normal).

Up to an hour before serving, whisk the heavy cream with the sugar until thick and glossy.. Add the vanilla. Spoon the whipped cream into the center of the cooled pavlova and top with the berries.

(Makes 1 9-inch pavlova or 8 individual ones.)

Asparagus Tart with Caramelized Onions and Farmer’s Cheese

1 sheet puff pastry

1 egg, beaten

3 tablespoons olive oil, divided

2 medium onions

2 sprigs of thyme

kosher salt and freshly ground black pepper

3 tablespoon chopped herbs such as parsley, tarragon or dill

2oz grated Gruyère

1lb medium or thick asparagus, trimmed and stems peeled*

8 oz farmers cheese or other fresh cheese such as goat cheese or ricotta

Preheat the oven to 375º F.

Place the defrosted puff pastry on a lightly floured work surface. Gently roll it out into a rectangle about ⅛-inch thick. Place on a parchment lined baking sheet. Use a paring knife to score a ½-inch border around the edge of the pastry. Dock the dough all over with a fork, avoiding the border. Briskly beat the egg with the fork, then brush the border with the egg wash. Save the remaining egg. Place the pastry in the fridge.

Heat 2 tablespoons of the olive oil in a large, wide skillet or Dutch oven. Add the onions and the thyme sprigs. Season with ½ teaspoon salt and a few grindings of pepper. Cover and cook over low heat until soft and wilted. Turn up the heat and caramelize the onions lightly, being careful not to burn them. Remove from heat and allow to cool.

Set up a steamer and steam the asparagus for about 2 minutes. Remove from the steamer and allow to cool. Toss with the remaining olive oil and season with salt and pepper.

Place the cheese in a bowl and season with salt and pepper. Add the chopped herbs, the Gruyère and the remaining egg. Beat with a wooden spoon to soften. Remove the dough from the fridge. Spread the cheese over the pastry evenly, within the borders.

Spread the cooled caramelized onions over the cheese and then arrange the asparagus on top, alternating directions of the spears to form a pattern. 

Chill for another 20 minutes. It can be made ahead to this point and can be wrapped and refrigerated for a day. 

Bake the tart for 10 minutes. Turn the sheet pan, and bake for another 15 to 20 minutes, until the crust is deep golden brown and cooked through. The dough may be golden on top but make sure it is thoroughly cooked though. 

*It is not necessary to peel the asparagus stems but it looks prettier!

Plum Buttermilk Ice Cream

For the plum puree:

1lb fresh plums, pitted and quartered

¼ cup (50g) sugar or more to taste

For the ice cream base:

1½ cups (355 ml) heavy cream 

½ cup (100g) granulated sugar 

¼ cup mild flavored honey

¼ teaspoon kosher salt 

1 cup (237 ml) buttermilk

¼ cup lemon juice, from Meyer lemons if available

Place the chopped plums in a saucepan along with the sugar. Cook until tender. Puree with an immersion blender or blender. Allow to cool completely. 

Place half of the cream in a medium saucepan, Add the sugar, honey and salt and heat gently over a medium heat just until the sugar and honey dissolve. Do not let the mixture get too hot or boil. 

Remove from the heat and place in a bowl. Add the remaining cream, buttermilk and lemon juice. Stir in the plum puree. 

Set the bowl into a larger bowl of ice and water, and stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Remove from the ice bath, cover and refrigerate until very cold, at least 2 hours.

Churn in an ice cream maker according to the manufacturer's instructions. Place in a container in the freezer and freeze until hard.

Morel Mushroom Custard

Every spring I excitedly await morel season which starts in early May here in California. Morels grow at high elevations just as the snow melts and the ground warms up. They will also grow well in areas that have been logged or where there has been a fire. We pour over weather reports, track wildfires from previous years and decide when to go. Some years we find the motherlode, others we strike out. No matter what, we have a good weekend camping and sharing good food.

Morels pair well with spring vegetables such as English peas, fava beans and asparagus. Cream, butter and soft mild cheeses highlight their earthiness and I love to combine them with smoky foods too such as smoked trout or hot smoked salmon. 

Recipe:

½ lb fresh morels*

1oz (2 tablespoons) unsalted butter

½ teaspoons kosher salt and 1/8 teaspoon ground white pepper plus more to taste if needed

1½ cups heavy cream

½ cup creme fraiche

2 large egg plus 1 egg yolk

For garnish:

1 tablespoon chopped chives 

½ cup cooked fresh or frozen English peas

Preheat the oven to 350ºF.

Clean the morels thoroughly, rinsing quickly under cold water if needed. Allow to dry on some paper towels for a few minutes.

Melt the butter in a pan. Add the morels to the pan and cook until they have released any moisture. Season with ¼ teaspoon salt and ⅛ teaspoon fresh ground white pepper. Allow the morels to cool slightly. Remove 8 nice looking morels (or ½ morels if they are large) to use as a garnish. Roughly chop the remaining morels. 

Place the cooled, chopped morels in a blender. Add ¼ cup the cream and puree. Add more cream if necessary to blend the morels. Place the morel mixture into a bowl. Add the rest of the cream and the creme fraiche and whisk to combine. Then beat the eggs and egg yolk in a small bowl and add to the cream mixture. Season with some more salt and pepper. Taste!

Pour the custard mixture into 8 x 6oz ramekins or other small heat-proof bowls. Place in a roasting pan or baking dish. Add enough boiling water to come halfway up the ramekins or cups. Cover with foil and place in the preheated oven. Bake for 20-25 minutes. The custard should jiggle a little in the center when they are done. 

Remove the custards from the oven and allow to cool slightly. Top with the English peas and chopped chives. It can be served warm or room temperature.

*If fresh morels are unavailable, use 1 cup (1oz) dried morels, reconstituted 

The custard can be baked in one large dish but it will take longer to bake 45-50 minutes.

Serve it as a dip with crackers - so delicious!

Irish Brown Soda Bread

Beannachtaí na Féile Padraig Ort (Blessings of St Patrick’s Day)

Wholewheat Soda Bread was a staple in my house growing up in Ireland. As a new immigrant to the US, I missed it. Irish whole-wheat flour is coarser than most US flours. On visits home, I would pack a bag of Irish wholewheat flour in my suitcase. Any visitors from home were also asked to bring me fresh supplies. This recipe from Darina Allen of Ballymaloe Cookery School, adds wheat germ, bran and some oatmeal to give it some texture.

Serve it toasted with lashings of salted Irish butter and some blackcurrant jam, if you can find some.

210g (1¾ cups) all-purpose flour, plus more for sprinkling and kneading

198g (1¾ cups0 whole wheat flour

3 tablespoons toasted wheat bran

3 tablespoons toasted wheat germ

2 tablespoons rolled oats

2 tablespoons brown sugar

1 teaspoon baking soda

½ teaspoon salt

28g (¼ stick) butter

2 cups buttermilk

Preheat the oven to 400ºF. Sprinkle some flour on a baking sheet.

Place all the dry ingredients in a bowl. Cut the butter into pieces and rub them into the dry ingredients. Make a well in the center of the bowl and pour in 1 3/4 cups of the buttermilk to make a soft dough. Add more if necessary.

Turn the dough out onto a floured surface. Knead lightly for about five minutes until the dough comes together well.

Form the dough into a large round. Place it on the floured pan. Brush with a little of the remaining buttermilk. Cut a cross in the loaf about ½” deep. Bake the bread in the oven until cooked through, about 40 minutes. The bread should sound hollow when knocked on the bottom. If the bread starts to get too dark, turn the oven down to 375ºF

Place the bread on a cooling rack. If you wish a soft crust, cover the bread with a lightly dampened tea towel.

(Adapted from Darina Allen)

Mocha Cake with Blueberry Raspberry Compote

Makes 2 8-inch cakes

For the filling:

1 large basket blueberries

juice and zest of 1 lemon

2- 3 tablespoons sugar or to taste, divided

2 baskets raspberries

1 cup whipping cream

½ teaspoon vanilla

For the cake:

1½ cups sugar

1¼ cups all-purpose flour

¾ cup cocoa powder

2½ teaspoons baking powder

1½ teaspoons baking soda

1/8 teaspoon salt

1 cup buttermilk

3 eggs

1 tablespoon vanilla essence

3oz butter, melted and cooled

1 cup espresso or strong coffee (HOT) or 1 cup hot water with espresso powder

Place the blueberries in a medium saucepan, along with the juice and zest of lemon. Cook over a medium low heat, just until the berries start to burst. Remove from the heat and add 1 tablespoon of sugar (or more to taste). Allow to cool completely and the then gently fold in one of the baskets of raspberries.

Place the cream in a bowl and add the vanilla and 1 tablespoon sugar. Whip to stiff peaks and chill.

Preheat the oven to 350.

Prepare pans by lightly buttering and lining base with parchment.

In a large bowl, combine the sugar, flour, cocoa, baking powder and soda. Set aside.

In a small bowl whisk together the buttermilk, eggs, vanilla, butter and hot coffee.

Add half of the liquid ingredients with the dry ingredients and whisk together. Scrape down the sides of the bowl. (this can also be done in a stand mixer with a paddle attachment). Beat in the remaining liquids until the batter is smooth.

Pour evenly into the baking pan and bake for approx. 25 to 30 minutes, until it springs back when touched.

Let cake cool in the pan for 10 minutes and then turn it out on to a cooling rack to cool completely.

When the cake is completely chilled, place one layer on a serving plate. Spread about three-quarters of the berry mixture on the cake., letting the juices soak into the cake. Use all of the raspberries that were folded in. Top with half of the whipped cream, leaving a border of about 1-inch. The weight of the cake will spread ti further.

Top with the second half of the cake. Put the remaining whipped cream in a piping bag and pipe a border of rosettes. Fill the center of the cake with the remaining blueberries. and decorate with the reserved raspberries.

Adapted from a recipe by Nancy Pitta

Vadouvan-Spiced Zucchini Muffins

For the muffins:

1 ½ cups/185 grams grated zucchini  

⅔ cup/140 grams light brown sugar

⅓ cup/80 milliliters olive oil (or other oil such as safflower or canola)

⅓ cup/80 milliliters plain Greek yogurt

2 large eggs

1 ½ cups/190 grams all-purpose flour

½ teaspoon/3 grams salt

½ teaspoon/3 grams baking soda

½ teaspoon/2 grams baking powder

1 tablespoon Vadouvan spice mix or a curry powder of your choice

½ cup/55 grams chopped walnuts (optional)

To decorate:

8oz whipped cream cheese seasoned with salt 

 ½ cup large flake coconut, toasted and then tossed in a little chili oil

Heat oven to 350ºF degrees. Line 4 mini muffin tins  or 2 large muffin tins with paper liners.

In a large bowl, whisk together the grated zucchini, sugar, olive oil, yogurt and eggs.

Whisk together the flour, salt, baking soda, baking powder and vadouvan in a separate bowl. 

Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using.

Scoop the batter into the prepared tins, using a small ice cream scoop. Bake in the oven for 15-20 minutes or until they spring back when pressed in the center and they have a nice golden color. 

Cool on a wire rack.

When completely cool, pipe the seasoned cream cheese on top of each cupcake and decorate with the toasted coconut. 

 Makes 48 mini muffins or 24 regular

Adapted from a recipe by Melissa Clark

Asparagus with Toasted Hazelnut, Cured Lemon and Parsley Gremolata

Cured lemons are made with both salt and sugar, unlike preserved lemons which are made with just salt. If you are substituting preserved lemon, add a couple of pinches of sugar and a squeeze of fresh lemon juice.

½ bunch flat leaved parsley, leaves picked

6 slices of cured lemons, rinsed – recipe below

¼ cup, 70g whole hazelnuts, toasted and skinned*

2-4 tablespoons extra virgin olive oil

1 bunch asparagus, washed and tough ends trimmed

Place the parsley leaves and cured lemon slices on a cutting board and chop to a rough texture. Place in a small bowl. Roughly chop the hazelnuts and add to the parsley/lemon mixture. Add enough olive oil to make a nice consistency.

Place the asparagus over boiling water in a steamer basket. Cook for 3-5 minutes depending on the thickness of the asparagus. It should be still crisp. 

Arrange the asparagus on a warm plate and drizzle the gremolata over the top. Serve hot or room temperature. 

*to toast and skin hazelnuts – Preheat oven to 350ºF 180ºC. Place the nuts on a baking sheet and bake for about 5-7 minutes. Remove from the oven and place in a tea towel and rub in the towel to remove the skins. 

If you buy already skinned hazelnuts, toast them for 3-5 minutes to give a nice roasted flavor.

Cured Lemons

8 lemons, scrubbed

1¾ cups sugar

1 ½ cups kosher salt

Cut ½ inch from one end of a lemon, leaving you with the nicest widest portion, and slice the lemon into 1/8-inch rounds, removing the seeds as you go and stopping ½ inch from the other end. Repeat with the remaining lemons.

Combine the sugar and salt in a large bowl.

Sprinkle just under ½ inch of the sugar mixture in the bottom of a storage container that is about 6 inches square. Arrange a row of slightly overlapping lemon slices on top, and top with a layer of the sugar mixture that just covers the lemon slices completely. As you layer the lemons, the goal is to have enough of the sugar mixture evenly distributed on the slices so that when it dissolves, all of the lemon slices will be covered with the liquid. It is better to use too much sugar and salt than too little. Continue layering, ending with the sugar mixture.

Put a lid on the container and wrap the container tightly with plastic wrap. Refrigerate for at least 2 weeks. As it sits the sugar and salt turn into a brine. Rinse it off before using. 

Lamb Quesabirria Tacos

Lamb Birria

3 lbs lamb shoulder, shank, leg cut into 1- 2 inch pieces

1 tablespoon salt

pepper to taste

2 cups chicken stock, plus more for a brothier stew*

4 dried guajillo chiles 

2 dried Pasilla chilies

1 small cinnamon stick 

6 whole cloves 

2 teaspoon coriander seeds 

1 teaspoon cumin seeds 

8–10 peppercorns 

1–2 tablespoon olive oil 

1 large onion, diced

6 garlic cloves, roughly chopped

1 14-ounce can tomatoes, preferably fire-roasted (and juices), chopped

3 tablespoons apple cider vinegar 

1 tablespoon dried oregano 

2 bay leaves

½ teaspoon ground allspice 

3-inch piece of orange zest (½ inch wide) use a veggie peeler

1 tablespoon honey 

For more heat and smoky flavor - 1-2 teaspoons minced chipotle peppers or 2-3 tablespoons adobo sauce 

Garnishes: Cilantro, Lime, chopped onions, radishes, cucumber, pickled onions, Mexican cheese, avocado, sour cream 

Method:

Season meat with salt and pepper and set aside.

Snip the stem off the chili and shake out all of the seeds. It many be necessary to split the side to get them all out. Toast them in a dry large skillet over medium-low heat until fragrant and slightly darkened (do not burn- or they get bitter!). Place toasted chiles in a small pot with the chicken broth, bring to a simmer, cover, and let stand 20 minutes covered, turning the heat off, until softened.

In the same warm skillet, toast the whole spices cinnamon stick, cloves, cumin, coriander and peppercorns – until it smells amazing- 1-2 minutes, turn the heat off, set aside.

Heat the oil in a Dutch oven over medium heat and add onion and garlic, stirring and sauteing over a low heat until fragrant, tender and golden. Add tomatoes and their juices, simmer 2-3 minutes until the tomatoes start to break down, then add the vinegar, oregano, the toasted cinnamon stick, bay leaves and allspice. Stir and scrape up any browned bits using a wooden spoon. Turn heat off.

Place the rehydrated chilies and broth to the blender along with the toasted spices plus roughly one cup of the tomato mixture from the Dutch oven. Place a towel over the blender lid and hold it firmly down, starting on low, and increasing to high, blending until smooth. Turn blender off. Blend again until very smooth.

Pour this flavorful sauce back into the Dutch oven and stir. Add the salted meat and stir to coat well. Add the orange zest.

Cover the Dutch oven and bring to a boil. Place in a 350ºF oven and cook for 2 - 2½ hours until the meat can be easily shredded with a fork. Alternatively, it can be cooked on the stove top, turn down to a simmer over medium-low heat. Check at 1½ for dryness, adding a little more broth if necessary.

After the meat is shredded and mixed back into the cooking liquid, stir in the honey. Add more stock if you want a brothier stew. Taste, adjusting the salt, honey, or vinegar to your liking. 

Serve in a bowl as a hearty stew or use inside tacos, accompanied by and your favorite rice and bean recipe.s 

To make Quesabirria tacos: Strain out the shredded meat, reserving both the meat and the sauce. Dip a fresh tortilla into the rich broth and then fry in a skillet at a medium heat. Cover the tortilla with grated Oaxacan cheese.  As it melts, place a spoonful of the shredded lamb birria on one half of the tortilla. Then fold it in half and serve with a bowl of the sauce for dipping.

*I made a lamb stock by roasting the bones from the shoulder. 

Serves 6-8

Adapted from the website Feasting At Home

Linzer Cookies

1 ½ sticks, 6oz (170g) unsalted butter, softened

½ cup (99g) sugar

grated rind (zest) of 1 lemon, or 1 teaspoon cinnamon

1 large egg yolk

1 teaspoon vanilla extract 

1 1/3 cups (160g) All Purpose flour 

¾ cup (72g) almond or hazelnut flour 

¼ teaspoon fine sea salt

raspberry or other red jam, for filling (I used Sour Cherry)

powdered sugar for dusting 

To make the dough: 

Using a stand or hand-held mixer, or a wooden spoon, beat the butter, sugar, and zest (or cinnamon) until light and fluffy, scraping the bowl as needed, about 3 minutes(more if using a wooden spoon!). Add the yolk and vanilla and beat until combined.

Meanwhile, whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined. Don't over-beat.

Divide the dough in half and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.

To assemble: Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll. It should still feel cold but shouldn't feel rock-hard. On a floured surface, roll one disc of dough out about 1/8"-thick. It is important that the cookies are all the same thickness so that they cook at the same speed. The dough should measure about 6” by 10”. Using a 2 - 2 1/2" round cookie cutter, cut out cookies.

Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. If the dough starts to become sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm.

Place the cut cookies (you should have 15 cookies) in the refrigerator for 30 minutes and preheat the oven to 350°F.

While the first half of cookies is chilling, cut 15 rounds from the remaining dough. Once you've transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Place cookies in the refrigerator for 30 minutes to chill.

To bake: Bake all of the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.

To fill the cookies: Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spoon ½ teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.

Adapted from King Arthur Flour

Tuna Confit, Meyer Lemon and Fennel Salad

1 small head fennel 

12 green olives, pitted

2 small Persian cucumbers or 1/3 English cucumber

½ cup peeled fava beans, from about 1lb fava bean pods*

1 Meyer lemon

8 oz cooked tuna or tuna confit - recipe follows

½ cup picked parsley leaves

½ teaspoon salt or more to taste

2-3 tablespoons olive oil (can be from the tuna)

Freshly ground pepper

Shave the fennel thinly on a mandolin. Place in a medium bowl.

Roughly chop the olives and add to the fennel. 

Cut the cucumber in half and slice ¼ -inch thick and add to bowl.

Cut the lemon in half and thinly slice one half then cut into eighths. Add to bowl.

Squeeze the other half lemon and drizzle over ingredients in the bowl.

Drain and break tuna into chunks and add to other ingredients along with the picked parsley leaves and olive oil. Season with ½ teaspoon salt and a few grindings of black pepper.

Toss gently and taste to see if is is well seasoned. Add more slat, pepper or lemon juice if necessary. Serve. 

 Serves 6 as an appetizer

*Remove the fava beans from the pods. Make an ice bath with some ice and cold water.  Bring a pot of water to a boil and blanch the fava beans for 3-4 minutes, depending on the size.  Immediately plunge them into the ice bath to stop the cooking. To remove the waxy coating, break the outer shell and pop the bright green beans out.

Tuna Confit

2½ to 3 cups extra-virgin olive oil

3 thyme sprigs

1 bay leaf

1 clove garlic, peeled and crushed

1½ teaspoons coriander seeds

1½ teaspoons black peppercorns

1 teaspoon white peppercorns

1 teaspoon fennel seeds

1 small shallot, peeled thinly sliced

1lb tuna steak

In a medium saucepan, combine the olive oil, thyme, bay leaf, garlic, coriander seeds, black and white peppercorns, fennel seeds and the sliced shallot. 

 Add the tuna, submerging it in the oil. Attach a candy or deep-fry thermometer to the pan and warm the oil over moderate heat to 160°F.*  Cook for about 20 minute, keeping the temperature at 160ºF and then remove the saucepan from the heat and let the tuna cool at room temperature until slightly warm, about 30 minutes. Remove the tuna from the oil and place in a glass jar or bowl, just big enough to hold it. Strain the poaching oil over the tuna, using enough to cover completely. 

Keep refrigerated for up to a week. 

*Alternatively, put the tuna in a small baking dish, cover with the herbs, spices and olive oil and cover tightly with foil. Put in a 200ºF oven for 1 hour.

Roasted Round-bone Lamb Chop with Caramelized Onions and Fennel

2 round-bone lamb chops or sirloin chops

1 red or yellow onion

1 head fennel

Salt and pepper

2 tablespoons olive oil

1 -2 teaspoon Persian Lime Curry Rub*

½ cup parsley or cilantro leaves for garnish

 Preheat the oven to 350ºF

 Season the lamb with ½ teaspoon salt and let it come to room temperature. 

 Peel and slice the onion. Trim and slice the fennel into thin wedges. Place them in a small cast-iron baking dish. Season with ½ teaspoon salt and a few grindings of fresh black pepper. Toss well. Place in the oven for about 30 minutes, until the onions start to wilt and give up a little of their juices.

Season the lamb generously with the spice rub. Remove the pan from the oven and toss the onions and fennel. Place the lamb chops on top and return to the oven for an hour. Halfway through take it out of the oven and flip the lamb chops.

 When the lamb is tender and the onions and fennel are nicely caramelized, remove from the oven and sprinkle with the parsley or coriander. Serve with basmati rice. 

*I get this from Oaktown Spice Shop. You could also use a curry powder, Garam Masala or Ras el-hanout

Broiled Asparagus with Jammy Egg



1 bun asparagus 

Good quality extra-virgin olive oil

½ lemon, Meyer lemon if you can get one

Salt and pepper

 2 large eggs, at room temperature

 Optional – toasted chopped nuts, slice of prosciutto, crumbled cooked bacon

Preheat the broiler.

 Bring a small pot of water to a boil.

 Prepare a bowl of water with ice in it.

 Trim the tough ends off the asparagus. Place on a small baking sheet or dish. Drizzle with olive oil and season with salt and pepper. Cut the lemon in half and then into small thin slices and sprinkle over the asparagus.

 Place the asparagus in the broiler.

 Place the egg gently in the boiling water and time for 6 minutes for a very soft egg, 7-8 minutes for a slightly firmer yolk and 10 minutes for a set yolk. Remove from the water and place in the ice water for a couple of minutes.

 Keep an eye on the asparagus – if your broiler is very hot it may be done. The tips should be nice a crispy and the lemon slices caramelized. If done remove from the broiler and place on a warm platter. Makes sure to pour all the juices form the pan over the asparagus and drizzle with a little extra olive oil

 Peel the eggs and cut in half. Arrange alongside the broiled asparagus. Top with optional ingredients if using and serve. 

Roasted Cabbage with Bacon, Apple and Maple

2 slices thick cut bacon

½ medium onion

1 tart red-skinned apple, such as Pink Lady

½ head green cabbage, cut through the core into 4 wedges

Olive oil if necessary

2-3 tablespoons apple cider vinegar

2 tablespoons maple syrup

Salt and pepper

Small bunch parsley

Preheat the oven to 450ºF.

Heat a cast-iron skillet on a medium heat, add the bacon cook, stirring occasionally, until rendered and golden brown but not hard and dry, about 5 minutes. The fat will render out of the bacon. Add the onions and cook for 2-3 minutes. Meanwhile, cut the apple into quarters and remove the core. Then cut each quarter in half. 

Add the cabbage and turn to coat with the bacon fat.  If it looks a little dry sprinkle on some olive oil. Season with salt and pepper and place in the oven. 

Cook for 10 minutes. Remove from the oven and turn the cabbage. Return to the oven and continue cooking until the cabbage is tender and the edges are brown and crispy, another 10 minutes or so.

Remove leaves from the parsley and chop roughly. 

Remove the cabbage from the oven and season with salt and pepper. Drizzle with the cider vinegar and maple syrup. Sprinkle the chopped parsley and serve.

This dish makes a great side dish but 

Tiga Diga Na - West African Peanut Stew

I learnt this recipe many years ago from a couple of returning Peace Corp volunteers. It is one of the most popular dishes in Mali where they worked. Feel free to adjust the ingredients based on what you have available. Add some skinless chicken thighs after the vegetables and cook it until the chicken is fully cooked, about 20-25 minutes. Check out the video at the bottom of the post.

Tiga Diga Na

1 tablespoon olive oil

1 onion, sliced thinly

2 cloves garlic, peeled and sliced

½ -inch fresh ginger, smashed

2 teaspoons paprika

2 teaspoons cumin

½ teaspoon pepper flakes, such as Urfa Biber or Maras (or a whole fresh habanero)

4 cups diced vegetables such as carrots, beets, sweet potatoes, parsnips, turnips, potatoes or peppers

1 tablespoon tomato paste

½ can diced tomatoes or 1 large tomato, chopped

6 dried shitake mushrooms, rehydrated in boiling water

½ teaspoon kosher salt or more to taste

3 cups vegetable stock - divided

1 cup green beans, trimmed and cut into ½” pieces

¼ of a small cabbage, shredded or some chopped kale

¾ cup organic peanut butter – smooth or crunchy, salted or unsalted – just no sugar

Squeeze of fresh lime or a little tamarind paste

Heat the oil in a Dutch oven over a medium heat. Add the sliced onions and cook until soft but with no color. Add the garlic and ginger and cook for a couple of minutes. Add the spices and cook until fragrant. Add the mixed vegetables and toss to coat. Then add in the tomato paste and cook for 2 minutes.

Add tomatoes, habanero if using, rehydrated shiitakes with their liquid and 2 cups of the vegetable stock, season with ½ teaspoon of salt. Bring to a boil and then simmer gently for about 5 minutes – until the vegetables are just starting to soften. 

Add the shredded cabbage and the green beans. Bring back to a boil and cook for 3-4 minutes. 

Place the peanut butter in a small bowl and whisk in the remaining vegetable stock. If your peanut butter is very stiff, it can help to heat up the vegetable stock first. 

Add the peanut butter mixture to the vegetables. Bring to a boil and simmer for 5 minutes. Add a squeeze of lime juice or a teaspoon of tamarind paste. Taste and add more salt if necessary, especially if you used unsalted peanut butter. 

Video of Frances preparing Tiga Diga Na

Tiga Diga Na - Part 1

Tiga Diga Na - Part 2

Basic Beans

1 lb dried beans, soaked overnight in salted water, drained*

1 large peeled onion, left whole

1 medium carrot, peeled and left whole

5 whole cloves garlic, peeled

4 thyme sprigs and/or a few parsley stems tied together with kitchen twine

1 bay leaf 

2 dried chiles de árbol or ½ teaspoon crushed red pepper flakes

Other additions: small head of fennel, slice of bacon or a ham hock, a few dried shiitake or porcini mushrooms

For serving:

¼ cup or more good quality olive oil

Kosher salt and freshly ground pepper

Cooking the beans:

Bring the beans, onion, carrot, garlic, thyme, bay leaf, chiles, oil and 8 cups water to a simmer in a Dutch oven or pot with lid, over medium heat**. 

Reduce the heat and cook at a gentle simmer until the beans are creamy all the way through, 50-65 minutes. Alternatively, you can cook them in a 350ºF oven. The cooking time will vary according to the size and age of the beans. (To speed up the cooking, use a pressure cooker or Instant Pot.)

Remove the thyme sprigs, bay leaf and chiles and discard. Remove the vegetables and chop roughly and place back in with the beans, if you wish. Strain the beans, saving the water. You can use it to make a soup.  Season the beans generously with salt. 

Serve at room temperature or chilled, topped with freshly black pepper and a generous drizzle of oil. Delicious on a slice of toasted bread with your favorite hot sauce. 

*Soaking overnight: This will speed up the cooking. Always pick through the beans to remove any small stones or moldy looking beans. Add 2 tablespoons of kosher salt per pound of beans. Cover them with cold water to 2-inches above the surface of the beans. Drain and rinse before you start cooking. 

To quick-soak beans, cover them with cold water, bring to a boil, turn them off, and let them sit for 1 hour. 

Cook from dried: You can just put the beans in a pot and cook them from dried. They will take much longer and need more water. A pressure cooker or Instant Pot can speed up this process – for example Cannellini beans in a pressure cooker will cook in 30-35 minutes from dry and 6-9 minutes if you soak them overnight. 

Finished Beans

1 Can of Beans - 5 ways to prepare them

If like me, you filled your pantry with cans of beans, here’s a few ways to use them.

Always drain and rinse the beans before starting. Any bean dish will taste better topped with a dollop of your favorite hot sauce, a fried egg or some plain or Greek yogurt. 

Make a warm salad –

Place 3T vinegar, 1t mustard and 1t maple syrup or honey in a small saucepan. Whisk in 6T olive oil and season with salt and pepper. Warm gently on the stove. Toss in the beans and continue to warm. Toss in a handful of greens, such as arugula or spinach. Top with some chopped roasted nuts. Other things you could add – shaved fennel, cherry tomatoes, minced anchovies

Make a soup –

Chop a small onion, carrot and a stick of celery, if you have it. Heat a couple of tablespoons olive oil in a small pan. Add the chopped vegetables and cook over a gentle heat until softened. Add about 6 cups of chicken or vegetables stock and simmer for 10-15 minutes. Add some chopped kale or chard and the beans. Simmer for a further 56 minutes. Season to taste with salt and pepper.

Make a mash –

Put about ¼ cup of olive oil in a pan. Add 1 clove garlic, peeled and smashed, a strip of lemon zest and a sprig of rosemary or thyme. Warm and allow to sit for 10 minutes to infuse. Remove the sprig of rosemary or thyme and the lemon zest and reserve. Add the drained beans to the oil and mash with a fork until slightly creamy. Season to taste (some beans can have added salt) Add a squeeze of lemon juice. Top with the sprig of thyme or rosemary and serve. To make them extra delicious, add some grated parmesan or other cheese of your choice. 

Make a gratin –

Saute about ½ cup finely chopped onion or leek in 2 tablespoons olive oil. Add ½ teaspoon paprika and cook for a minute or two. Add the beans and enough chicken stock or water to cover the beans. Add 2 tablespoons of chopped fresh herbs (or a teaspoon of dried herbs, such as Herbes de Provence). If you have some sun-dried tomatoes in your pantry, add a couple of tablespoons of minced sun-dried tomatoes. Dried mushrooms reconstituted in hot water and then chopped and added would be great too. Pour the mixture into a baking dish and top with some Panko breadcrumbs, mixed with a little grated Parmesan cheese and drizzle with olive oil. 

Bake at 375ºF until golden and bubbling. 

Make a curry- 

Saute about ½ cup finely chopped onion or leek in 2 tablespoons olive oil until soft and translucent. Add 2 cloves garlic, minced and 1 tablespoon finely chopped fresh ginger finely chopped, cook for a couple of minutes. Add 1 tablespoon curry powder and cook for a minute until fragrant. Add ¼ cup finely chopped cilantro if you have it, 1 can coconut milk, a 1T tomato puree and a little water if necessary. Bring to a boil and simmer for 15 minutes. Serve with basmati rice.

White Bean Mash

Pumpkin, Caramelized Onion and Gruyere Galette

Winter Squash

For the dough:

10oz(2 cups) all-purpose flour
1/2 tsp. salt
8oz. (2 sticks) cold butter, cut into pieces
1/3 cup milk
1 T. cider vinegar

For the topping:

2oz butter
2 onions, finely sliced
salt and pepper
2 cloves garlic, finely minced
8oz goat cheese
salt and pepper to taste
1 tablespoon chopped parsley
1 teaspoon chopped fresh thyme
4oz Gruyere cheese, grated
2# pumpkin, such as Red Kuri or Butternut, peeled and sliced very thinly on a mandolin
olive oil to brush

To make the dough:

Place the flour, salt and sugar together in the bowl of a food processor. Add the butter. Blend until it is in large chucks, do not over process. Add milk to vinegar. With the machine running, pour the milk and vinegar mixture through the feed tube, just until it comes together in a ball. Remove from food processor. Flatten into a disk. Wrap in plastic wrap and put in the fridge. 

To make the topping:

Heat the butter in a sauté pan and add the onions. Season with salt and pepper. Cook over a low heat until soft. Then turn up the heat and start to caramelize the onions. Add the garlic and cook for a couple of minutes Remove to a bowl and allow to cool. Mix in the herbs and the goat cheese and check the seasoning. 

To assemble:

Preheat the oven to 400F.

Take the dough out of the fridge and roll out into a 14"circle about 1/8" thick. Place the dough on a parchment lined baking sheet. Spread the onion and cheese filling over the dough to about 1” from the edge. Sprinkle with the grated Gruyere. Arrange the slices of squash over the cheese. Brush with olive oil and season with salt and pepper. Brush the edges of the dough with water and then fold the edges up around the filling forming a crust. 

Place in the oven and bake at 400ºF for a bout 10 minutes, until lightly browned. The turn down to 375ºF and cook for a further for 15-20 minutes until golden brown and cooked through. 

Serve warm with a green salad.