November in Photos + Recipes

December 21, 2015

WEST

The Pink Lady Cake from The Madonna Inn// San Luis Obispo, California

Ronja the Robber's Daughter// Santa Cruz, California

Chocolate Moon by Chef Kendra Baker of Assembly// Santa Cruz, California — Chocolate Moon by Chef Kendra Baker of Assembly// Santa Cruz, California

Justin Williams reaches for the sky// Big Sur, California

Pfeiffer Perfection// Big Sur, California

Wild(er) Sunset//Santa Cruz, California — Wild(er) Sunset//Santa Cruz, California

Hachiya Persimmons//SantaCruz, California — Hachiya Persimmons//SantaCruz, California

Fall Feelings// Pescadero, California — Fall Feelings// Pescadero, California

Marta fait Quiche// Santa Cruz, California

Marta's Quiche

Crust

pâte brisée

2 cups flour

1 cup butter*

1/4 cup water

pinch o' sugar

*pinch o' salt if butter is not salted

In a medium mixing bowl gradually work the butter, salt and sugar into the flour. Once the mixture is combined, add water accordingly so that mixture is wet enough to stick together in a ball. Shape dough to evenly cover glass pie pan- I use my hands, however you may prefer to roll dough out using a rolling pin.

Filling

6 eggs

1 cup heavy cream

salt&pepper

2 cups packed fresh baby spinach (chopped)

1 pound bacon (cooked & crumbled)

1 log fresh goat cheese

salt & pepper, to taste

Method

Preheat oven to 375F. Roll out dough to cover a 9 inch glass pie pan. Chop spinach. Cook bacon, strain off excess fat and cut into bit sized pieces. Toss spinach & bacon together, add to prepared pie pan. Sprinkle goat cheese a top. In separate bowl, whisk eggs, cream, salt & pepper. Pour combo over spinach, bacon & cheese mixture. Bake in oven at 375F for 35-45min until egg mixture is set.

Camp Joy Gardens// Boulder Creek, California

Crispy Parsnips

5-10 parsnips, julienned

1 cup vegetable oil

pinch salt

In a cast iron skillet add julienned parsnips and cover with oil. Turn to medium high heat and allow the oil to gradually fry the parsnips. Remove parsnips from oil once golden, about 10-15 minutes. Lay on brown paper bag and sprinkle with salt. These are tasty on their own or atop your favorite dish that needs some added texture.

Caramel Budino with Apple Cider Caramel

makes about 8 budinos

Crust

Caramel Budino with Apple Cider Caramel, Dates + Walnuts//Boulder Creek, California

8 half pint mason jars

1 cup walnuts

1/2 cup dates

sugar

salt

Prepare mason jars: Chop walnuts and dates. Add a sprinkle of sugar and salt. Pack the bottom of each jar with about 2 tablespoons of crust mixture. Set aside.

Budino

3 cups whole milk, divided

1/4 cup cornstarch

3/4 cup (packed) dark brown sugar

5 large egg yolks

3 tablespoons unsalted butter

2 teaspoons vanilla extract

1 teaspoon salt

Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside.

To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220°.

Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour into prepared mason jars. Allow to cool.

Apple Cider Caramel

adapted from Smitten Kitchen

4 cups good apple cider

1 teaspoon ground cinnamon

2 teaspoons Maldon salt

1 stick good unsalted butter

1 cup granulated sugar

1/2 cup brown sugar

1/3 cup heavy cream

In a medium sauce pan, reduce 4 cups of apple cider for 40 minutes until you have about 1/2 cup. Once cider is reduced stir in butter, sugar and cream and bring to a boil, stirring rapidly. Remove from heat. Allow to cool but not solidify. Pour a top prepared budino jars. Cover with jar lids and allow to cool in the fridge for 5 hours or overnight.

*If Budino does not set, it is because the cornstarch was not activated in the cooking process. Cornstarch must be cooked to 95°C (203°F) before thickening begins. At that point, it usually thickens fairly quickly and the sauce turns from opaque to transparent. When cornstarch thins after it's thickened, it's usually due to continued stirring. Once the thickening network forms, any agitation interferes with the setting process. The sauce thins when the starch network that sets and traps the liquid is broken. Liquid is released and thins the sauce. (I learned this the hard way.)

Surprise Course by Theo + Eloise// Boulder Creek, California

Roasted Eggplant with Pomegranate, Mint and Preserved Lemon// Boulder Creek, California

The San Lorenzo Kingdom//Santa Cruz Mountains, California

Pop Up @ Pop Up// Santa Cruz, California

The lovely Justin Williams of Inquiry Cafe cheesin' with our Pop Up Menu// Santa Cruz, California

Five Spice Magic// Santa Cruz, California

Pho

Equipment needed-

Large Stock Pot, Butter Muslin, Colander

Stock Base-

The Goods, Eclectik Domestic Pho//Santa Cruz, California

Serves about 8

2 large onions, split

1 large knob ginger, split

5 pounds good beef bones (shin/knuckle bones)

Spice Pack-

4 cinnamon sticks

6 tablespoons coriander

6 tablespoons fennel seed

5 whole star anise

6 cardamom pods

10 cloves

Season-

4 oz salt, to taste

6 oz sugar, to taste

1/4 cup fish sauce

Preheat oven to 425 degrees. On a sheet pan laid with parchment paper, lay out bones in a single layer. Bake for 15 minutes or until golden brown. On a cast iron skillet or another sheet pan, char onions and ginger, until almost black. In a large stock add bones, onions and ginger. Cover completely with water, plus a little more and bring to a boil. Meanwhile toast spices until fragrant, wrap in butter muslin & knot. Add to stock pot. In the first hour while bones come to a boil, remove any foam that rises to the top. Add salt, sugar, fish sauce and allow to simmer for 3 to 6 hours tasting frequently. Adjust seasoning to taste.

To Serve-

2 packages Banh Pho, flat rice noodles*

1-3 pound lean beef (london broil, eye round), sliced thin**

1 bunch cilantro

1 bunch scallion, sliced into discs

Handful pickled yellow onions

Garnish-

1 jalapeño, sliced thin

1 cup mung beans

1 bunch Thai basil

2 limes, cut into wedges

Hoison & Sriracha

In a pot of boiling water (about 6 cups), cook noodles for about 5 minutes, tasting for firmness, every minute. Submerge in cold water. Place in large bowl. Atop noodles, place raw thinly slice beef, cilantro, scallion, red onion and pour piping hot broth a top. Serve aside, jalapeños, mung beans, thai basil, limes, and hoision and sriracha. Enjoy!!!!

*ingredients should only be rice, water & salt

**to make cutting thin slices easier, firm up the beef by placing it in the freezer for 15 minutes

The American Way// Santa Cruz, California

EAST

Back to Pennsylvania// Solebury, Pennsylvania

Bobolink Dairy & Bakehouse Grass-fed beef of Milford, New Jersey. This animal's sacrifice filled the bellies of over 250 guests// Plumsteadville, Pennsylvania — Bobolink Dairy & Bakehouse Grass-fed beef of Milford, New Jersey. This animal's sacrifice filled the bellies of over 250 guests// Plumsteadville, Pennsylvania

Salad green beauties locally grown in Pennsylvania by my favorites at Peace Tree Farm// Plumsteadville, Pennsylvania

Roasted Garlic// Plumsteadville, Pennsylvania

Use a sheet pan to cut cake to desired sizes// Plumsteadville, Pennsylvania

115 apple cakes ready to go!// Plumsteadville, Pennsylvania — 115 apple cakes ready to go!// Plumsteadville, Pennsylvania

Apple Cider Cake

2 cups sugar

1-1/2 cups butter, softened

6 eggs

3 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup apple cider

1 teaspoon vanilla extract

Preheat oven to 325F. In a large bowl, cream butter and sugars until fluffy. Add eggs one at a time. Combine all dry ingredients and add to butter mixture. Add cider and vanilla and mix until combined. On a parchment paper lined sheet pan (13*9), pour dough in center and making sure it is even. Bake at 325 for about an hour or until form. Allow to cool and cut cakes to desired size. Serve with caramel or vanilla ice cream!

Hannakah at Bobolink// Milford, New Jersey

Blue Jay Way// Upper Black Eddy, Pennsylvania

Canal Reflections// Upper Black Eddy, Pennsylvania

Wilder Ranch State Park looking South to Monterey, California — Wilder Ranch State Park looking South to Monterey, California

California Recipe Round Up

April 14, 2015

Fewer places in the United States inspire me as wildly as California. I have returned to the Golden Coast and reconnected with the amazing community of farmers, artisans and visionaries that is Santa Cruz.

I am lucky enough to have met some kindred spirits in this place last Spring when I was apprenticing at Camp Joy Gardens in Boulder Creek, just north of Santa Cruz. This sleepy bay town nestled between San Francisco and Monterey is almost a secret garden of eden that lends itself to an escape from the agriculture powerhouse it sits within.

I have found myself fiercly cooking day in and day out with the exuberance of leaving the icey clutches of the East Coast and being thrown into the peak of spring produce. Radishes, Spring Onions, Broccolini, Asparagus, Strawberries all drip off the stands of the farmers markets, some of the grandest I've seen outside of France. I am almost brought to tears at the magnificent colors. Many of my friends here also luckily work at the farmers markets and are pretty much throwing free organic produce my way.

I've found myself nesting off the cusp of my favorite Santa Cruz Park, Wilder Ranch. This historical preserved farm land is a massive 7,000 acres of pristine coastal line and is in my friend's backyard. I have found myself in a house called the Out Post, filled with East Coast expats. Their dreamy yellow kitchen oozing with natural light, has been a breeding ground for my culinary visions. It is also the home of my favorite lady plant scientist and farmer Deanna Duffy. We were thick as thieves last year at Camp Joy and she has opened up her home to me and with her technically savvy mind, cooking skills and kindness has helped organized my cooking and enabled me to cook to my hearts content. I'm a lucky gal.

Staring Contests with Cattle at Wilder Ranch

Aside from all of the heady produce I have been drowning in, there has been much cause for much celebration. Another beauty from Camp Joy, Emily Eder, the Pickle Queen of the newly founded Cremer House of Felton, had a birthday on Thursday. Deanna and I decided it was only just that we go all out to celebrate this dreamy lady and threw a garden party on the Out Post's serene coastal backyard. Here are some of the recipes we've been hashing out in the kitchen.

Deviled Eggs

1 Dozen Eggs

1/4 cup Mayonaise

5 cloves Garlic, minced

2 tbsp Mustard

Handful Chives

Cayenne, to garnish

Salt and Pepper, to taste

In a large pot, cover a dozen eggs with cold water. Heat on high until water boils. Remove from heat and let stand for 5 minutes. Discard hot water and cover with cold water or allow to cool at room temperature. Once cooled, slice eggs in half. Remove hardened yolk and place in a small mixing bowl and delicately set whites aside. Add remaining ingredients to mixing bowl and beat until smooth. Carefully place egg yolk mixture in a pastry bag or plastic bag with tip cut off and funnel into reserved egg whites. Garnish with chives, salt and pepper, and cayenne.

The Pickle Queen of Cremer House, Emily Eder

STRAWBERRY CREAM 1234 CAKE

Cake

4 eggs

3 cups cake flour*

4 tsp baking powder

1/2 tsp salt

1 cup butter

2 cups sugar

1 cup milk

1 tsp vanilla extract

3 pints strawberries, sliced into discs

Make sure your eggs, flour and butter are at room temperature. Preheat oven to 350. On a large cookie sheet, lay out parchment paper and grease with butter. Measure out all ingredients. Separate eggs. In a large bowl sift together flour, baking powder and salt. In a separate bowl, cream butter and sugar. Fold in egg yolks and in thirds add flour mixture while slowly adding milk. Add vanilla. Beat egg whites until they form glossy peaks and fold in. Pour batter onto pan. Bake for 25 minutes, rotating racks in oven around the 10 minute mark. Remove from oven and let cool. Run knife around sides of sheet pan and gently flip onto a plate. When completely cool, gently cut each cake in half with a serrated knife and transfer to cake plate lined with parchment paper.

Whipped Cream

4 cups heavy whipping cream

1/4 cup fresh strawberries

1 tbsp vanilla extract

In a large mason jar, muddle strawberries until smooth with vanilla. Add one cup of cream of time and shake until whipped. You can also use a electric mixer!

Set 1st cake layer on pan and smooth out a dollop of whipped cream. Lay out a ring of strawberry discs and repeat 3 times. ice cake with whipped cream and enjoy!

*Lets be real, who has cake flour lying around? I sure didn't. To substitute simply take all purpose flour and for every cup replace 2 tbsp with corn starch. Be sure to sift the mixture thoroughly (1 cup all purpose flour - 2 tbsp replaced + 2 tbsp corn starch, sifted 3 times over)

Herb Crusted Pork Chops with Mustard Jus

Pork Chops

5# bone-in Pork Chops

1 heaping tablespoon lard

4 tbsp dijion mustard

1/4 cup Parsley, Thyme, Rosemary, minced

5 cloves garlic, minced

Mustard Jus

1/4 cup Red Wine

1 tbsp dijion

2 tbsp Butter

Salt & Pepper

In a small mixing bowl, mince garlic and herbes and mustard. Rub on pork chops. Set aside.

Heat a cast iron skillet with lard until hot, and sear pork chops, about 5 minutes each side, until firm to the touch. Remove from pan. Return skillet to heat and add red wine. Reduce until slightly thick. Add butter. Garnish with fresh parsley.

Nettle Cauliflower Soup

1 lb blanched stinging nettles

1/2 cup mint leaves

2 leeks, cut into discs

1 carrot, chopped

1 blub fennel, chopped

1 cup cauliflower florets, chopped

4 cloves of garlic, minced

4 cup chicken stock

salt and pepper

In a medium stock pot over medium heat add leeks, carrots, and fennel and cook for 5-10 minutes or until brown. Add garlic, cauliflower, mint and nettles. Cook for 5 more minutes. Add chicken stock and bring to a boil. Remove from heat and blend with immersion blender until smooth. Season with salt & pepper to taste.

When I'm not cooking, I'm reading somewhere in the Oak trees

FRENCH BREAKFAST RADISH WITH FRESH BUTTER

a dozen french breakfast radishes

1 pint good heavy cream (I used seven star farm)

salt to taste

In a mixer, mix cream on high, past the point of whipped cream, about 5 minutes. Roll radishes in salt and then spread a teaspoon of butter atop. Enjoy immediately!