Monday, October 29, 2012

Special Hurricane Sandy Buckwheat crepes

So here I am stuck at home, home being zone c with warming for potential flooding and I realized my building is empty and I don't have any oatmeal left for breakfast.
Since I have a lot of time on my hands (well all day and even tomorrow morning), I decided to make crepes.

1 cup buckwheat flour
1/4 cup whole wheat flour
1/4 cup tapioca starch
1 3/4 coconut milk
3 eggs
1/2 t salt
1/2 t xanthan gum
1/4 olive oil

mix all. keep aside for 2 hours.
heat pan w butter

Monday, October 1, 2012

Carrot Ginger Soup

To make the soup:
8 to 12 carrots, peeled and chopped in large chunks
1 yellow onion, chopped
4 cloves garlic, chopped
2 T fresh ginger, minced
1/4 olive oil
4 to 6 cups of vegetable stock
salt plus pepper, to taste
optional: plain yogurt
Chives and cilantro for garnish

Heat the oil in a large, heavy stockpot over medium-high heat. Cook the carrots, onion, garlic and ginger for 5-7 minutes, or until the vegetables begin to soften.
While the vegetables are cooking, heat the stock in another large pot over medium heat. Add the stock to the vegetables and simmer and turn heat down to low. Simmer for about 20 minutes, or until the vegetables are thoroughly softened.
Using an immersion blender, purée the soup in the stockpot until the soup has a nearly smooth texture, or remove soup and purée in a food processor. Season with salt and pepper to taste.
Ladle the soup into bowls. Dollop each serving with a bit of yogurt and sprinkle with the chopped chives and cilantro if desired. Serve immediately.

Quinoa Tabbouleh Greek Salad

To make the salad:
1 cup of quinoa
1 3/4 vegetable stock
1 cup cherry tomato, halves
1 cucumber, peeled, seeded, cut in small dice
1 red bell pepper, cut in small dice
1 yellow pepper, cut in small dice
1 cup of greens (swiss chard)
8 oz of black olives
1 15 ounces of can chickpeas, drained and rinsed
1/4 white onion cut in small dice
2 cloves of garlic
handful of parsley
1/2 lemon as juice
1/2 cup of olive oil
2T balsamic vinegar
1t turmeric
1t cumin
1/2 t garlic powder
1/2t onion powder
1t black pepper, 1/2 t salt
4 oz feta cheese

Cook the quinoa in the vegetable stock for 15 minutes or until stock has been absorbed.
cover and let steam for another 15mn, then mix gently with a fork and keep a side

mix for the dressing the olive oil, vinegar, garlic, lemon juice, spices, salt and pepper.

combine the vegetables, add the quinoa, chickpea, feta, black olives and onion

toss to combine with the dressing.
add on top the parsley

Beet, Pear and Endive Salad

To make the salad:
1/4 cup of frozen apple juice concentrate
4 tsp of Dijon mustard
1T of apple cider vinegar
1/4 t salt and 1/4 t pepper
3 medium beets, boiled, peeled and cut into 1/2" chunks
2 large Barlett pears, quatered thinly sliced
2 heads of Belgium endive, thinly sliced crosswise
3T coarsely chopped walnuts

To make the dressing: In a large bowl, whisk together the apple juice concentrate, mustard, vinegar, salt and pepper.

Add the cooked beets, the pears and endives, and toss to combine.
Sprinkle the walnuts on top

Black Bean Burgers with Chipotle Spread

This makes 8 burgers. Perfect for take away on a trip, share with friends on the road, a meeting, or just between tomato slice and buns..

To make the chipotle spread:
1/2 cup non-fat mayonnaise
1 T fresh lime juice
2-3 chipotle chilies in adobo sauce
1 T adobo sauce from chipotle peppers

To make the bean burgers:
2 cups of cooked, drained and rinsed back beans
1/2 red bell pepper
1/2 onion wedges
3 cloves garlic, peeled
1 egg
1 T chili powder
1 T cumin
1 teaspoon salt
1 -2 t chili sauce - or hot sauce
3/4 cup of whole wheat bread crumbs
4 whole wheat buns (toasted and optional)

To make the chipotle spread:
In a food processor, combine the mayonnaise, lime juice, chipotle chilies and adobo sauce. Pulse until smooth and well blended.
To make the bean burgers:
If baking the bean burgers: Preheat the oven to 375 degrees. Prepare a baking sheet with a light coating of oil or cooking spray.
In a medium bowl, mash the beans with a fork until they form a thick paste, but retain some lumps for texture.
Add the bell pepper, onion and garlic to a food processor. Pulse until finely chopped. Stir the veggie mixture into the mashed beans.
Stir the egg, chili powder, cumin, salt and chili sauce together in a small bowl.
Stir the egg mixture into the mashed beans. Mix in the bread crumbs until the mixture is sticky and holds together. Divide the mixture into four patties.
Place the bean patties on a baking sheet and bake for about 10 minutes on each side.

serve the burger with a spread of thin layer of the chipolte spread over the toasted buns.

Sunday, February 5, 2012

Very bloody Orange Olive Oil Cake for SuperBowl Sunday

Variation on the previous blood orange olive oil cake recipe:
3 blood oranges. 
Zest all 3
Juice one
Replace all-purpose by whole wheat flour

Saturday, February 4, 2012

Cradle of Flavor: traveling to Indonesia with James Oseland

Chicken Rendang with Cinnamon and Star Anise

For the flavoring paste
3 thick stalks fresh lemongrass
3 shallots, coarsely chopped
3 gloves garlic, coarsely chopped
1 piece fresh turmeric, 2 inches long, peeled and coarsely chopped - or 11/2 ground turmeric
1 piece galangal (optional)
2 to 10 small dried red chiles such as arbol

16 pieces chicken (breast, drumstick, tight)
3 tablespoon grapeseed oil
2 pieces cinnamon sticks
4 whole star anise
6 green cardamom pods, cracked open
2 1/2 cups unsweetened coconut milk
1 piece asam gelugor (optional), but provides subtly sour note
1 teaspoon sugar
4 whole fresh kaffir lime leaves
3/4 teaspoon salt

1. cut off hard brown bottom and top of each lemongrass and discard tough outer layers. cut in 1/4" slice.
2. place lemongrass, shallots, garlic, turmeric, galangal and chiles in food processor. pulse until smooth paste (add 2 tablespoons water if grinding is difficult).
3. rinse chicken under cold water and pat it dry.
4. heat oil in skillet over medium low heat. add cinnamon, star anise and cardamon and saute stirring often, 2 minutes. add all the paste and saute, stirring to prevent scorching, until garlic no longre smell raw and paste begins to separate from oil, 5 to 7 minutes.
5. add the coconut milk, asam, sugar, lime leaves, and salt. stir well to combine and bring to gentle boil. reduce heat to medium-low and cook at a slow, steady bubble, uncovered and stirring every 5 mn until liquid has reduced by about one-fourth, about 20 mn. never allow the coconut milk to boil. adjust heat.
6. add the chicken to the milk and stir well. continue to simmer gently, uncovered and stirring to prevent chicken from sticking to bottom of the pan., until the liquid has reduced by about 95% and is the consistency of thick pea soup. this takes 1 to 11/2 hours. taste for salt. if excessive amount of oil at this point, remove it with large spoon until only 1/3 cup remains.
7. reduce heat to low (chicken and sauce are prone to scorching) and allow the chicken to brown slowly in the rendered fat. stir every 5 mn or so to prevent sticking. continue the sauteing the chicken until it is medium golden brown about 25 mn longer.
8. transfer chicken to serving dish and rest for 10mn. discard whole spices and leaves. dont serve too hot or too cold. room temperature is best for this flavor dish.

Lemongrass-scented Coconut Rice

2 cups jasmine rice
3 thick stalks fresh lemongrass, tied in a knot
1 1/2 cup water
1 cup unsweetened coconut milk
1 teaspoon salt
10 whole daun salam leaves (optional)
2 tablespoons crisp fried shallots rice in saucepan. fill pot halfway with cold water. swirl fingers through the rice until water becomes cloudy from surface, about 20 seconds. all rice to settle for few seconds, drain out water. repete 3 or 4 times. leave rinsed rice in pot.
2. add lemongrass, cooking water, coconut milk, salt and daun leaves to rinsed rice. stir well.
3. place pot over hight heat and bring to boil, stirring to prevent scorching. allow rice to boil for 15 seconds. reduce to lowest heat possible and cover for 15 mn.
4. fried the shallots.
5. remove pot form heat and allow rice to steam, covered for 10mn.
6. discard lemongrass and leaves. gently fold rice. top with fried shallots.

Chopped Vegetable Salad with Coconut and Lime Leaf dressing

For the dressing
5 whole fresh kaffir lime leaves
2 cloves garlic, coarsely chopped
2 to 4 fresh red holland chile or fresh long red - fresno or cayenne, stemmed and coarsely chopped
1 piece of turmeric or 1 teaspoon ground 
1 piece ginger peeled and thinly sliced
4 tablespoons palm sugar
3 tablespoon fresh lime juice
1 cup fresh coconut
1 1/2 teaspoon salt

For the salad
1 1/2 cups mung bean sprouts
20 green beans, stemmed and cut into 1/2"
1 1/2 cups finely shredded green cabbage
2 small kirby cucumbers, stemmed and thinly sliced
1 cup loosely packed fresh lemon basil, thai basil 

1. remove thick center stem of kaffir lime and cut lengthwise into thin strips.
2. place lime leaves, garlice, chiles, turmeric, ginger, palm sugar and lime juice in small food processor. pulse until chunky-smooth paste. transfer to bowl. add coconut and salt. stir well to combine.
3. fill saucepan with water and bring to a boil. blanch bean sprouts 10 second. run them under cold water. set aside to dry.
4. add green to same boiling water and boil until crunchy tender, 1 1/2 mn. run cold water set aside to dry.
5. add cabbage to same water, 30 seconds. run cold water and dry. mix with other vegetables.
6. add cucumber and basil leaves and mix well, gently. add coconut dressing. taste for salt and sourness. add more lime juice if needed.

Sunday, January 29, 2012

Blueberries Corn Muffins - Gluten Free

Yield: 12 Muffins


2 tablespoons Bob's Red Mill Finely Ground Tapioca Flour, plus 2 additional tablespoons for dusting pan

1-1/4 cup finely ground Arrowhead Mills Organic Yellow Cornmeal

2/3 cup Arrowhead Mills Organic White Rice Flour*

¼ cup Bob’s Red Mill Cornstarch

1 tablespoon sugar, plus 1-1/2 teaspoons sugar

2 teaspoons Bob's Red Mill Baking Powder

1 teaspoon baking soda

1 teaspoon fine sea salt

8 tablespoons unsalted butter, melted

½ cup whole milk

¼ cup plus 2 tablespoons pure maple syrup

4 large eggs

1 cup fresh or frozen (unthawed) blueberries – about 5 oz.

Note: Be sure to use white rice flour (such as those produced by Arrowhead Mills or Bob's Red Mill); brown will result in gritty muffins.


  1. Position rack in lower third of oven and preheat to 400 degrees F. Butter a muffin pan with 12 (1/2-cup) cups, and lightly dust with tapioca flour, knocking out excess.
  2. In a large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together butter, milk, maple syrup, and eggs.
  4. Using a wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
  5. Divide batter among muffin cups, filling each cup ¾ full. Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes.
  6. Let cool in pan 5 minutes, then turn out onto wire rack.

Sunday, January 22, 2012

Blood Orange Olive Oil Cake


  • blood oranges plus one lemon for the juice
  • 1 cup turbinado raw sugar
  • milk (from grass feed)
  • 3 large eggs
  • 1 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup extra-virgin olive oil, plus more for the baking pan
  • Honey Blood Orange Compote , for serving, optional (see note)
  • Whipped Cream, for serving, optional


1. Preheat the oven to 350°F (176° C). Oil a 9-by-5-inch loaf pan.
2. Grate the zest from 2 of the blood oranges and place it in a bowl. Dump in the sugar and, using your fingertips, rub the ingredients together until the sugar is evenly flecked with the zest and the smell is irresistible.
3. Supreme two oranges: Lop off the bottom and top so a bit of the fruit is exposed and the orange can stand upright on a cutting board. Starting at the top, cut away the peel and white pith with the tip of your knife, following the curve of the fruit. Slice down one side of a section and the other, using your knife to wiggle the fruit out, releasing it from the membranes and letting it fall into a bowl. Repeat with the rest of the sections and do the same to the second orange. Break up the segments with your fingers.
4. Halve the lemon and squeeze the juice into a measuring cup. You’ll have about 1/4 cup. Add enough milk to the juice until you have 2/3 cup of liquid. Pour the mixture into the bowl with the zested sugar and whisk well. Then plop in the eggs and whisk until incorporated.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gently whisk the dry ingredients into the wet ones. Switch to a spatula and fold in the oil a little at a time. Fold in the orange segments. Scrape the batter into the pan and smooth the top.
6. Bake the cake for about 55 minutes, until it is golden and a knife inserted into the center comes out clean. Cool on a rack for 5 minutes, then turn it out of the pan and onto the wire rack, right-side up, and cool to room temperature. Serve with whipped cream and Honey-Blood Orange Compote, if desired.
Honey-Blood Orange compote: Supreme 3 more blood oranges according to the directions above. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.

Special Melissa Blueberry Spelt Muffins

Special Melissa because I put half spelt and half all-purpose for a softer texture.
1-2 tsp butter for greasing muffin tin

1 cup spelt
1 cup all purpose
4 maple crystals
1 tsp sea salt
2 tsp baking powder
1 tsp baking soda

1 stick (8 tbl) butter, melted, cool down
1/2 cup milk
6 tbl maple syrup
4 large eggs, lightly beaten

1 cup blueberries with a few for top of the muffins

1. pre heat oven to 400F. grease muffin pan w butter.
2. melt the stick of butter. let it cool down.
3. in medium bowl, combine dry ingredients.
4. in separate small bowl, combine wet ingredients: butter, milk, maple syrup, and eggs.
5. mix wet into the dry ingredients. add berries. mix carefully to incorporate.
6. using standard ice cream scoop, fill muffin tins 3/4 full.
7. bake 15 - 18 minutes.

A gluten-free alternative:
1 cup and 4 tbl corn flour and 1 cup of gluten free flour
gluten free flour:
*for 3 cups gluten free flour:
2 cups rice flour
2/3 cup potato starch flour
1/3 cup tapioca starch flour

Wednesday, January 18, 2012

Carrot GojiBerries Spelt Muffins

1 1/2 cup spelt flour

Lemon-Garlic Chicken Espelette Pepper Mustard Marinated

Serves 6
For the lemon garlic vinaigrette:
2 heads of garlic, peeled, inner green sprouts removed
4 lemons, peeled, including pith and membrane, and seeded (basically segments)
2 tbl champagne vinegar
2 tbl minced mixed fresh herbs (parsley, thyme, tarragon, basil)
1/4 tsp salt
1/8 tsp fresh ground black pepper
6 tbl extra virgin oilive oil

For the chicken:
2 tablespoon of espelette Pepper Mustard
3 tbl minced fresh rosemary, thyme, sage
2 tbl of cilantro
2 tbl kosher salt
1 1/2 tsp fresh cracked black peppercorns
1 1/2 tsp minced shallots
1 tbl minced garlic
3 chickens (halved and boned)
3 tbl olive oil for roasting

Preparing the chicken: combine the herbs, salt, peppercorns, shallots and garlic and mix well. Rub the mixture into the chicken pieces