Two Heads Are Better Than One...

Admittedly, I am a sometimes vegetarian and all of the time talk radio addict. One day while driving to work listening to my favorite Los Angeles talk radio station I heard the hosts raving about an amazing dish that they order regularly at Stonefire Grill in LA.  I was in one of my I'm never eating meat again phases and they were talking about the roasted cauliflower with tahini that they had eaten the previous day, it sounded amazing! After work I headed straight to the store to pick up my head of cauliflower and went home and started my research. This is the recipe that I cobbled together and I think its pretty fabulous. I had it as a main course, but, it would make a great starter or side dish. I hope you enjoy it as much as I did!

Roasted Cauliflower with Lemon Tahini

Ingredients:

• 1 large head cauliflower
• 3 tsp. olive oil, divided
• 2 cloves garlic, crushed and minced.
• 6 Tbs. tahini
• 2 Tbs. lemon juice
• 1 tsp. crushed red pepper
• 1/2 tsp. salt
• 1 Tbs. chopped parsley
• 1 tsp. toasted sesame seeds 

Directions:

• Prepare your cauliflower by cutting off the base so entire head will sit flat on your cookie sheet in the oven.

• Place entire head of cauliflower in a large stock pot of boiling water. Let boil for about 5 to 7 minutes until base becomes tender.

•  Preheat oven to 425°F.

• Drizzle cauliflower with 3 tsp. olive oil, and season with salt and place on large cookie sheet, and bake 15 to 20 minutes, or until cauliflower is fork-tender and golden brown. 

• Heat the remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 2 to 3 minutes. Remove from heat 

• In a small bowl place tahini, lemon juice, red pepper, 10 Tbs. water, and salt. Stirring very well. If needed add water to reach desired consistency.

• Add sauted garlic to your Tahini mixture and continue to stir until well blended.

• Place Cauliflour on serving plate and drizzle with Tahini sauce, top with toasted sesame seeds and parsley. 

• To serve cut into quarters and enjoy!

Tea for Two or More for Me...

Mad Hatter: Would you like a little more tea?

Alice: Well, I haven't had any yet, so I can't very well take more.

March Hare: Ah, you mean you can't very well take less.

Mad Hatter: Yes. You can always take more than nothing.

Alice in Wonderland. Walt Disney, 1951

I am in love with Tea. I love the ritual of making tea, I love the feeling I get sipping tea in my jammies with a book on a cool night or getting dressed up for tea with my friends. I like High Tea and boots and jeans at 6 am tea.  I like trying new teas, but, am partial to plain old English or Irish breakfast tea. I used to take my tea with milk and that was it. However, after a trip to Egypt I began to take my tea with sugar as all of my Egyptian friends take theirs. Since that particular trip, I have embraced a little sweetness in my tea (hot tea only, iced tea still has to be unsweetened in my book). One of my morning rituals is to make a tea latte, think coffee latte but with tea. I love the creamy foam on the top and the rush of warm sweet brewed tea underneath. Of course, tea is better with scones and jam and the good news is that scones are incredibly easy to make and make your tea experience complete. Today, I am sharing with you three simple recipes to make your own personal tea time just right.  Oh and just in case it's your un-birthday, a very merry un-birthday to you!

Honey Vanilla Tea Latte

Ingredients:

6-oz double-strength tea ( I use 2 bags of English Breakfast)
1/4 tsp vanilla extract
3 tbsp honey (2 for the tea and 1 to drizzle)
4-oz milk, Steamed and Frothed.

Directions:

• In a large glass or tea cup, combine tea, vanilla and honey
• Stir well. 
• Add in steamed milk and top with frothed milk.
• Drizzle with honey to finish.

Traditional English Scones

Ingredients:

3 Cups of Flour

1/2 cup white sugar

5 tsp baking powder

1 tbs Vanilla Extract

1/2 tsp salt

3/4 cup of butter, room temperature.

1 egg

1 cup milk

Directions:

• Preheat oven to 400 degrees. Lightly grease a baking sheet or use a silicone liner.
• In a large bowl, combine all dry ingredients ( flour, sugar, baking powder, and salt). Cut in butter, using a fork or your fingers. The mix should look crumbly when you're done.  Add the egg and milk  into flour mixture and stir until moistened.
• Turn dough out onto a lightly floured surface, and knead very briefly. 
• Using your hand or a spoon, place 8 small mounds of the dough on your baking sheet.
• Bake 15 minutes in the preheated oven, or until golden brown.

Quick and Easy Strawberry Jam

Ingredients:

16 oz strawberries,hulled and quartered

3/4 cup of sugar

2 tbs lemon juice

Directions:

• In a medium sauce pan, mix strawberries, sugar, and lemon juice.
• Consistently stir over medium heat until the sugar is dissolved.
• Increase your heat to med-high and bring mixture to a boil, stirring frequently. Allow your jam to boil for about 10-15 minutes. Your strawberries should be breaking down, but there should still be some with some form to give your jam texture. 
• Transfer your jam to a clean jar or container and allow to cool. Seal container and store in your refrigerator up to 10 days or freeze.

A Berry Good Dessert...

Have I told you how much I love my family? Well, if you were unaware I love them beyond distraction. Our family is loud, full of energy and passionate about life and I like it like that. When my niece Riley was little, she too was a bundle of endless energy. When I would come to visit we would make cupcakes together. We started cooking together when Riley was about 3 and those memories are some of my favorites. My perfect little strawberry blond niece would get so excited when I would let her crack the eggs, pour the milk and run the stand mixer. Riley continues to be a kitchen superstar and helps her Mom cook on a regular basis. This recipe was made by Andrea and Riley. Riley said that is was "amazing", "yummy", "fun" and "awesome".  That is a pretty good endorsement! 

Riley working her kitchen magic on the whipped cream.

Riley's Berry Delicious Strawberry Mousse

Ingredients:

• 1 pint fresh strawberries, rinsed, hulled, and cut in quartered.
• 1 large package or 2 small packages sugar-free strawberry flavored gelatin or Jello
• ¼ cup white sugar
• 1 ½ cups heavy whipping cream, whipped just beyond soft peaks
• whipped topping, for garnish (we used strawberry cool whip)
• whole fresh strawberries, for garnish

Directions:

• In a large bowl, use a fork or potato masher to crush the strawberries. Drain the juice into a bowl and set aside.
•  Add enough water to the reserved strawberry juice to make 1 ½ cups liquid in total.
•  Place the strawberry juice and water mixture on the stove top in a medium saucepan. Bring the liquid to a boil and remove from the heat. 
• Add your strawberry flavored gelatin or jello to your sauce pan. Stir until gelatin is completely dissolved. Cool your mixture in the refrigerator about 5 to 10 minutes. Do not allow it to jell. When gelatin mixture is cool, add crushed strawberries and sugar. 
• Next you will gently fold your whipped cream into strawberry mixture.
•  Pour mixture into individual serving glasses. Chill until mousse is set. Place a dollop of your favorite whipped topping on top, along with a fresh strawberry. Serve immediately, or cover with plastic wrap and chill until ready to serve. Enjoy!

When Life Gives You Lemons part two...

Well, we are still swimming in lemons! I am certainly not complaining, in fact, I am elated. However, it forces me to continue to look for additional fabulous uses for our giant, tangy, slightly sweet lemons. I have always been a big fan of lemon curd. I developed a passion for it during all of my years at Williams-Sonoma, they carried a brand that was truly out of this world. I realized that our lemon bounty was the perfect opportunity to take the time and attempt to recreate that one of a kind taste. For those of you who are not familiar with curd here is a brief explanation and history of something that sounds so odd, yet, is so incredibly tasty; Fruit curd is a creamy dessert spread and topping that is in general made with citrus. In order to make a proper fruit curd you will use egg yolks, sugar, juice zest and butter. In late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones during afternoon teas and was frequently used as a filling for cakes, pastries and the ever popular tart. The traditional homemade curd did not keep well and therefore, was usually made in small batches. With the advent of modern refrigeration curd production was able to grow and commercial manufacturers were able to manufacture and offer a variety of curds in a variety of outlets. The beauty, however, of making your own curd is that you are able to omit the additional preservatives and thickening agents.
So, now you are thinking "I know what curd is, but, what in the heck do I put it on?". Here are a few of my favorite vehicles for my beloved lemon curd; Scones, toast, pancakes, waffles, crumpets, quick breads and muffins. I use it for cake and tart fillings regularly. The recipe is simple and delicious and I really think you will love it.

Lemon Curd

Ingredients:

• 5 egg yolks
• 1 cup sugar
• 1/3 cup lemon juice, this is about 4 lemons
• The zest of your 4 lemons
• 1 stick unsalted butter, chilled and cubed

Instructions:

• Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer using medium-high heat.
•  While the water is heating, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth and sot grainy.
•   Add juice and zest to egg mixture and whisk smooth. 
• When you water is simmering, reduce the heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water, you are making your own double boiler) Whisk until thickened, approximately 8 to 10 minutes, the mixture should be light yellow in color and coat the back of a spoon.
•  Remove promptly from heat and stir in butter cubes a piece at a time, allowing each addition to  melt completely before adding each additional cube.
•  Place in a clean container or jar and cover by laying a layer of plastic wrap directly on the surface of the curd. This will help to ensure the curd doesn't develop a film on the top. Refrigerate for up to 2 weeks and enjoy on everything!

When Life Gives You Lemons...

Well, life has definitely changed over the last year and I'm certain its for the best, although, it may not have seemed so at the time. Part of my new adventure includes a cowboy and in this case a cowboy with a lemon tree. My cowboy is kind, handsome and can cook. Impressed right?! Well in addition to that he has fruit trees and here in Arizona it is definitely lemon season ( truth be told, around here it's pretty much always lemon season) and my Lord this tree is full! Working that much citrus into your diet may seem like a challenge, but the good news is, everything tastes better with a little lemon. Who doesn't love a big glass of lemonade after a hard days work shoveling horse poop, wrangling dogs and horses and folding that ever-growing laundry monstrosity that lives in my closet? And, did you know the purported health benefits of lemons? They seem to be endless; Lemons are (deep breath) great for restoring the body's pH balance, rich in vitamin C, perfect detoxifiers, they help to neutralize free radicals and strengthen blood vessels which can help lower blood pressure, they treat scurvy (important if you are considering becoming a pirate) and most importantly they kill intestinal worms (wow, yuck).  How awesome is it that I have now included intestinal worms in a food blog. I probably should delete that but, I wont, because it's just plain cool and goes to show the power of the mighty lemon. Recently, I have started a hot lemon and honey water ritual in the morning. The local honey helps with allergies and the lemon takes care of all of the previously mentioned "things".  Finally, I want to share one of my favorite recipes using lemon. I have to tell you I found it in the Better Homes and Gardens cookbook years ago and have altered it over time. It is always a favorite. Its fresh, filling, easy and tasty. I also included my super simple, super delicious recipe for lemonade. Now to tackle the laundry in my closet. Sigh.

Told ya! That's a lot of lemons on the cowboy's tree.

 

 

Lemon and Kalamata Olive Chicken

 

Ingredients:

• 1.5 lbs. boneless, skinless chicken breast
• 2 tbs. olive oil
• 1 1/3 cup dry orzo
• 1 cup drained and pitted kalamata olives
• 2 14 oz. cans of chicken broth
• 1 lemon, cut into wedges
• 2 tbs. lemon juice
• 2 tsp. Greek seasoning
• 1/2 tsp salt
• 1/2 tsp pepper

Directions:

• Season your chicken breasts with 1 tsp of the Greek seasoning and a sprinkle of some salt and pepper. In a Dutch oven or braiser, brown the chicken in the hot olive oil over medium high heat for about 5-8 minutes or until the chicken easily releases on each side, turning only once.  Stir in the orzo, olives, broth, lemon wedges, lemon juice, remaining Greek seasoning, salt and pepper.
• Bake, covered in a preheated 400 degree oven for about 45 minutes or until the chicken is tender and no longer pink. Serve and enjoy.

This is a handy little gadget that you can get at your local kitchen store. It's an olive pitter. If you can't find pitted olives, give this a try. I use mine all of the time for stuffing my favorite olives and pitting cherries. You can find it at www.williams-sonoma.com

                   

 

 

 

Homemade Lemonade

 

Ingredients:

• 2 cups sugar
• 1 cup water
• 2 cups fresh lemon juice
• 1 gallon ice water

 

Directions:

• Make a simple syrup with your sugar and water. To do this add your 1 cup of water to a sauce pan and then add your sugar.   Cook over medium heat, stirring constantly until the sugar is dissolved completely.
• Place your 2 cups of fresh lemon juice in a large pitcher and add the 1 gallon of ice water. Slowly add your simple syrup to the pitcher and mix well. Tada! Homemade Lemonade!