Monday, April 16, 2012

For when you can't decide

Sometimes you can't decide when you want a brownie and when you want a blondie. Here is the perfect solution... both.


Start by make half recipes of both chocolate chip cookies and brownies


Butter than line a pan with parchment and butter again. Preheat oven to 375.




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Spread the cookie layer on the bottom, spreading into an even layer.


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Pour the brownie batter on top.


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Bake until done about 45 minutes.


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Wednesday, April 11, 2012

Blood Orange Onion and Avocado Salad

This is a super simple salad with blood oranges. Get them while they are still available.


Blood Orange Avocado Salad
1 small red onion

2 blood oranges


1 avocado 
seasoned rice wine vinegar 
Extra Virgin Olive Oil
salt and pepper to taste


Thinly slice the onion and place in a small bowl with the vinegar. (If you don't have seasoned rice vinegar, other vinegar will work, just add a pinch of salt and sugar.)


Let soak about 20 minutes. 


Meanwhile, cut the orange into supremes and add to the onion.


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Let marinate another 10 minutes.


Slice the avocado and arrange on a plate. Top with the orange and onion and some of the vinegar. Drizzle with oil and season with salt and pepper.




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Wednesday, April 4, 2012

Zucchini Cakes with Celeriac Puree

We are not huge fans of summer squash or zucchini, and having just made a huge batch of zucchini bread wanted to used what was left. Fritters are always a crowd pleaser and aren't that hard to make. I pair it with celeriac puree.


Herbed Zucchini Fritters
2 -3 zucchini shredded
2 - 3 sprigs mint
2 - 3 sprigs parsley
2 - 3 chives
2 - 3 scallions
1/2 small red onion
salt and pepper
1 egg
1/4 cup corn starch
1/4 flour
oil for frying


Greek yogurt for garnish 


Celeriac Puree
1 bulb celeriac, skinned and diced
1 small apple, peeled, cored and diced
1 leek, cut into thin strips
2 - 4 cups water or stock
salt and pepper
olive oil




Toss the zucchini with a touch of salt and let drain in a colander over a bowl for about an hour.




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While the zucchini is draining, start the celeriac puree. In a medium pot heat oil and add leek and sauté over medium about five minutes until soft. 




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Add the celeriac and cook another five minutes.




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Add the apple and enough liquid to cover and season with salt and pepper. Cook for about 20 minutes until soft.


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To finish the fritters, finely chop the herbs.


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Place the zucchini on a dry kitchen towel and squeeze to remove excess liquid.


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In a small bowl mix the rest of the ingredients adding more flour until mixture comes together. Let stand about 10 minutes.


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To finish the celeriac, puree in a blender until smooth.


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Fry the fritters in a touch of oil, turning once. Then drain on a towel and sprinkle with salt.


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To serve, place a scoop of the puree on a plate and top with a couple fritters and a dollop of Greek yogurt. 


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