Saturday, May 19, 2018

Banana Cheese Pie

For the crust:
1 box Nilla Wafers (14 oz)
½ cup (1 stick) unsalted butter

Or graham cracker crust with almonds

For the mousse:
1 ¼ cups heavy whipping cream
¼ cup + 1 tablespoon instant banana pudding
(¼ cup caramel sauce- skip?)
8 ounces cream cheese, softened
2 medium bananas
1 tablespoon water
1 teaspoon gelatin

For the whipped topping:
1 ½ cups heavy whipping cream
3 tablespoons powdered sugar

INSTRUCTIONS
For the crust: 
  • Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
  • Grind the Nilla Wafers into a fine crumb using a food processor or blender.
  • In a small bowl, melt the stick of butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and process until the crumbs are well coated.
  • Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. 
  • Refrigerate the crust while you are preparing the filling.
For the mousse:
  • Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
  • Place 1 tablespoon of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
  • Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely! Set aside to cool.
  • Pour 1 ¼ cups heavy whipping cream into the chilled bowl and use an electric mixer to beat cream on medium speed until it starts to thicken. Add ¼ cup + 1 tablespoon instant pudding mix to the heavy cream. Beat on high speed until stiff peaks form. Set aside.
  • Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. 
  • Add caramel sauce and beat it into the cream cheese until it’s well combined.
  • Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. 
  • Pour half of the filling into the prepared crust, spreading evenly.
  • Slice the bananas and place edge to edge working your way from the outside edge into the middle.
  • Pour the rest of the filling over the bananas. 
  • Top the pie with fresh bananas before serving.
For the whipped topping: 
  • Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. 
  • Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Spread the whipped cream over top of the cake or serve on the side. Set some cream aside to pipe and drizzle with caramel sauce if you want to get fancy. 

Summer Squash Chocolate Loaf

Ingredients

  • 4 cups grated summer squash
  • 3 eggs
  • 1 cup canola oil
  • 2 tsp vanilla extract
  • 1-1/2 cups granulated sugar
  • 3 cups all-purpose flour
  • 1/2 cup cocoa powder 
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Line 2 loaf pans with parchment & lightly spray cooking spray- set aside.
  3. In large bowl- sift together sugar, flour, cocoa powder, cinnamon,baking soda & salt.
  4. Whisk in eggs, oil & vanilla.
  5. Mix in with large spatula. Mixture will be very dry & pasty until you add the squash
  6. Fold in squash & then chocolate chips.
  7. Transfer to your prepared pans & smooth out.
  8. Bake for 55-60 minutes or when toothpick test comes out clean.
from https://www.kleinworthco.com/summer-squash-chocolate-loaf/

Tuesday, April 3, 2018

Asian-inspired Meatloaf

INGREDIENTS
2 lbs ground turkey
1 medium onion, diced

1 inch fresh ginger root, minced, or more to taste
3 large cloves garlic, minced
1 cup panko flakes
1 teaspoon Chinese five spice powder
½ teaspoon salt
dash pepper
2 eggs
2 tablespoons soy sauce
2 tablespoons mirin or rice vinegar
3 tablespoon hoisin sauce
chives or scallions (optional)

INSTRUCTIONS
Take turkey and eggs out of the fridge about half an hour before starting.
Preheat oven to 350. 
In a large mixing bowl, combine onions, garlic, ginger, panko, and spices.
Mix in ground turkey, eggs, soy sauce, hoisin sauce and mirin.
Form a loaf and bake on a baking sheet or casserole dish. Drizzle with
 hoisin sauce over top of meatloaf.
Bake for 1 hour.

Sprinkle with snipped chives or scallions if desired.

Variation: add shredded cabbage, celery, carrots, etc to the meat mixture.

Sunday, April 1, 2018

Maple-roasted Carrots

Ingredients

2 lbs. whole carrots, multicolored if available
2 tablespoons extra virgin olive oil (can also try truffle oil for added flavor!)
2 tablespoons pure maple syrup
salt and pepper to taste
fresh herbs like parsley or thyme for serving, optional

Instructions
Preheat oven to 400°F.
Place carrots on a baking sheet (use a baking sheet with sides so oil does not drip off).
Drizzle olive oil over carrots, tossing by hand (or use pastry brush) to help distribute evenly. 
Repeat with maple syrup.
Add salt and pepper as desired.
Roast for 20 minutes or until fork slides in easily.
Serve with fresh parsley or other herbs if desired.

Recipe Notes
A serving is roughly 2 carrots.

Friday, March 9, 2018

Meatloaf with Vegetables

  • 1 lb of ground beef 
  • 1 lb of ground turkey
  • 2 eggs, whisked
  • 1/2 cup flour or oatmeal, whole or food-processed
  • 1/2 onion, chopped small
  • A bunch of fresh spinach
  • 1/2 of a red bell pepper, chopped small
  • 1 tsp of salt
  • Pepper to taste
  • 2 garlic cloves, minced or pressed
  • 1 tsp of oregano
  • 1 tsp of thyme
  • 2 tbs of olive oil (to sauté vegetables)
Instructions
  1. Preheat oven to 350º F
  2. Sauté onions and peppers over medium heat in a saucepan with 2 tbs of olive oil just until tender
  3. Add spinach, garlic, and spices to the sautéed vegetables in the pan, stir gently
  4. Remove saucepan with vegetables from heat, set aside
  5. Whisk eggs in mixer
  6. Add meat and flour or oatmeal and mix gently
  7. Mix in veggies 
  8. Form mixture into a loaf shape and center in a pan– it should be a little smaller than the size of the pan
  9. Cook about 1 hr to 1 hr 15 minutes. Oven cooking times may vary. The internal temperature of the meatloaf should reach 155º F. Avoid overcooking!
  10. Remove from oven and allow to set for about 10 minutes before slicing.


Monday, January 29, 2018

Fresh Ricotta

Makes about 2 cups

Line colander with 4 layers of cheesecloth; set in sink.
Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.
Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet).
Transfer curds to medium bowl. Cover and chill until cold, about 3 hours.
DO AHEAD: Can be made 2 days ahead. Keep chilled.

Use lime juice to make Queso Fresco

Yields: 1 Serving

From Kitchen in the Market

Seasonal Fruit Upside Down Oat-flour Cake


Serves 12

2 Cup Dry Apples, Pears, Seasonal Fruit, Pineapple, etc
1 Cup Melted Butter
1 Cup Brown Sugar
1 Cup or more to taste Red Wine
1 Cinnamon stick
1 Star Anise
6 Tblsp Melted Ghee
1 Cup Sifted Oat Flour
1 1/3 Cup Divided Sugar
8 Eggs
1/4 Tsp Salt

Method:
1. Bring red wine and spices to a simmer; remove from heat.
2. Place 1/2 of pears into the heated red wine and let sit for 5 minutes, reserving the rest of the pears for later use.
3. Stir brown sugar into the melted butter and continue stirring over low heat until sugar is dissolved. Pour into 12" round baking pan.
4. Place raw pears + poached pears in desired pattern on top of the sugar mixture.
5. For Cake: Position a rack in the lower third of the oven and preheat to 350F
6. Put the clarified butter in a small pot or microwaveable container ready to reheat when needed, and have a 4-5 cup bowl ready to pour into it as well - the bowl must be big enough to allow you to fold some batter into the butter later.
7. Whisk the flour and 2 tablespoons of the sugar together thoroughly in a medium bowl.
8. Combine the remaining sugar, eggs and salt in the bowl of the stand mixer and beat with the whisk attachment on high speed for 4-5 minutes. The mixture should be light colored and tripled in volume, and you should see well-defined tracks as the whisk spins; when the whisk is lifted, the mixture should fall in a thick, fluffy rope that dissolves slowly on the surface of the batter.
9. Just before the eggs are ready, heat the clarified butter until very hot and pour it into the reserved bowl.
10. Remove the bowl from the mixer. Sift one-third of the flour over the eggs. Fold with a large rubber spatula until the flour is almost blended into the batter. Repeat with half of the remaining flour. Repeat with the rest of the flour. Scrape about a quarter of the batter into the hot butter. Fold until the butter is completely blended into the batter. Scrape the buttery batter over the remaining
batter and fold until blended. Scrape the batter into the pan.
11. Bake until the cake is golden brown on top (20-30 minutes). It will have puffed up and then settled level, but it won't have pulled away from the sides of the pan, and a toothpick inserted into the center should come out clean and dry. Set the pan on a rack.
12. While the cake is hot, run a spatula around the inside of the pan, pressing against the sides of the pan to avoid tearing the cake. Invert the cake onto a cooling rack, leaving the pan on top of the cake for a minute or two to ensure the pears have detached.
13. Serve warm or cool, with whipped cream if desired.

From Kitchen in the Market class