Tuesday, December 11, 2018

BLOODY PEARS


1/2-1 bottle of good red wine 
4 firm but ripe pears 
1/2 cup sugar
1vanilla bean
1 cinnamon stick 
1 whole star anise 


 Peel pears but leave the stem on. 

In a medium sauce pan, add pears, wine, sugar, vanilla bean, cinnamon stick and star anise. Make sure the pears are fully submerged in the wine.

Cook on medium heat for 10-15 minutes or until the pears are tender.  Remove the pears and save the cooking liquid for other fun projects.

Serve with whipped cream, as is or use them in a cake! 



Thursday, December 6, 2018

MUSHROOM STEW WITH CZECH DUMPLINGS




Mushroom stew

2 pounds mushrooms, mix of baby bella and shiitake
2 onions, chopped
4 cloves of garlic
1 bunch dill
Small hanful marjoram leaves
Small handful thyme leaves
1 tbsp hungarian paprika
Mushroom stock
3 tbsp AP flour / 2 tbsp corn starch mixed with 1/2 cup water 
Salt and pepper
2 tbsp Olive oil / grape-seed oil


Chop onions, garlic and dill. Slice mushrooms. 
Add oil and onions to a stock pot and saute for 5 minutes. Add mushrooms, garlic, dill, thyme, marjoram and paprika and saute for another 5-10 minutes. 
Whisk together flour and water and  add it to the pot, stirring continuously for a minute. Then add mushroom stock and stirs until it thickens up. 


Czech dumplings

4 cups bread flour (you can substitute with all-purpose)
1 packet instant yeast
1 tsp salt
1 egg
1 1/2 cup oat milk/regular milk 

+ Stockpot with water and 1 tbsp salt


Warm milk to 110F. Whisk together yeast and milk and set aside. 

In a large mixing bowl, combine milk, egg, yeast, flour and salt and knead until it comes together. 
Cover the bowl with plastic wrap and let it rise for one hour or until it's doubled in size. 

Dust your work surface with flour and divide the dough into 3 logs. 

Bring a large stock pot with water to a boil and place 2 of the logs in the water. Reduce the heat, cover with a lid and cook the dumplings for 20 minutes, turning them halfway through. 

Remove the dumplings from the pot, poke them with a fork to let the steam escape and slice the dumplings with dental floss or sewing thread. Trust me, it's MUCH easier this way! 


Dumpling storing tips: Wrap the sliced log in aluminum foil and place it in a zip-lock bag and store it in the freezer. 
To serve: Thaw out and place the slices in a steaming basket for a couple minutes to warm up.






Wednesday, November 28, 2018

KIWI ELDERFLOWER COCKTAIL


One large slice of lemon
One kiwi, mashed
30ml elderflower cordial
30ml gin
Ice


In a cocktail shaker, combine mashed kiwi, lemon, elderflower cordial, gin and ice.
Shake, shake, shake and pour into a glass over a strainer.  

Monday, November 12, 2018

SPICY AND CRUNCHY BEET SALAD W/ PISTACHIOS & HERBS






6 beets, golden, purple and chioggia (or two large purple beets)
2 serrano chilies, deseeded
1 bunch fresh tarragon
1 bunch fresh dill
Seeds from one pomegranate, optional
Zest and juice from two lemons

1-2 tbsp manuka honey / maple syrup
1/4 cup extra virgin olive oil
Sea salt + pepper
1/2-3/4 cup  pistachios, to taste 


Goat/sheeps milk feta, optional


Peel and grate beets.
Deseed and mince serrano chilies. Chop dill and tarragon.

In a salad or mixing bowl, add beets, chilies, tarragon, dill and pomegranate seeds.

In a small bowl, whisk together lemon juice, zest, manuka honey/maple syrup, olive oil, sea salt and pepper. Pour over beets,  toss around and sprinkle the chopped pistachios and crumbled feta cheese.