Sunday, April 21, 2019

Roasted Carrot and Beet Frittatas #BrunchWeek #Sponsored

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to the first day of #BrunchWeek 2019! What a line-up of bloggers, recipes, sponsors, and prizes we have for you. Take a look at my introductory post for the event. And a quick shout-out of gratitude to our fearless leaders: Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures!


Monday's #BrunchWeek Line-Up

BrunchWeek Beverages

BrunchWeek Appetizers and Salads

BrunchWeek Egg Dishes

BrunchWeek Breads, Grains, and Pastries

BrunchWeek Main Dishes

BrunchWeek Fruits, Vegetables and Sides


BrunchWeek Desserts

Roasted Carrot and Beet Frittatas

I decided to kick off the week with a dish that is always on my brunch table: frittatas. There are a couple of reasons for that. First, they are flexible; you can use whatever veggies and herbs you have on-hand. Second, they are easy; it take just a few minutes to put them together. And lastly, they taste great both warm or cold. So, you can pack them on a picnic or serve them fresh out of the oven a your dining room table.


For this version, I wanted to feature product from one of our generous event sponsors: Cabot Creamery Cooperative. They sent me multiple pounds of shredded cheeses for recipe development. For these, I went with their Vermont Sharp Cheddar Cheese.

Ingredients makes two 9" frittata, easily halved for one

Roasted Veggies

  • organic carrots, halved lengthwise
  • organic baby beets, quartered lengthwise
  • organic fennel bulb, thickly sliced
  • olive oil
  • Also needed: baking sheet

Frittata

  • 1 dozen eggs
  • 1/4 C heavy cream
  • 1 T fresh thyme leaves
  • 1 T snipped fresh chives
  • 1 T fresh dill + more for garnish
  • freshly ground salt
  • freshly ground pepper
  • 2 C shredded cheese (prefer Cabot)
  • Also needed: two 9" round baking pans


Procedure

Roasted Veggies
Preheat oven to 400°F. Toss the veggies with olive oil and arrange them in a single layer on a baking sheet. Roast for 25 to 30 minutes until they are fork tender. Remove from the oven and set aside. Keep the carrots and beets that size. Once the fennel is cool enough to handle, dice them.

Frittata
Reduce heat on the oven to 350°F.

In a large bowl, whisk together the eggs, cream, herbs, salt, and pepper. Fold in the cheese and 1/2  C diced fennel and divide evenly between your baking pans.


Arrange roasted carrots (and beets) on the frittata and place on a baking sheet. Place sheet in the oven and bake, uncovered, until the eggs are firmed up, approximately 40 minutes.


To serve, transfer from baking pans to serving platters. Arrange another layer of roasted veggies on top and garnish with fresh dill.


Enter to Win!
a Rafflecopter giveaway
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Welcome to #BrunchWeek 2019 #Sponsored

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor's Adventures! This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!  

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker. Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Dixie Crystals is giving away a Keurig for BrunchWeek 2019

PRIZE #2 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses. The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

  Cabot gift package of assorted cheddars


PRIZE #3 JOYJOLT

Joyjolt is giving one winner a Carre Crystal Glass Cake Holder. Limited edition of 500 in the exclusive series. Made out of 100% high quality crystal. DRINK WITH JOY. ENJOY THE JOURNEY.

Here at JoyJolt we believe that so many of the moments you enjoy most include raising a glass. From the jolt you get from that first sip of coffee in the morning to toasting a milestone with close friends. That's why we have created glassware equally as special and unique as your happiest moments.

Joyjolt Carre Crystal Glass Cake Stand

PRIZE #4 SWEETS & TREATS

Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles, assorted cupcake liners, and the My Little Pony Baking Book.
Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!

PRIZE #5 TORANI

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.

Torani inspires you to taste life, one flavorful experience at a time. Even though people all over the world recognize our iconic Torani bottle, we’ve remained a family-owned company — adhering to the high quality standards that Rinaldo and Ezilda set over 90 years ago. Each and every syrup, sauce, and smoothie is created with care and pride. Way back we started with just five syrups. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more. And we’re excited to bring you new taste traditions and flavors as we move forward.

PRIZE #6 COOKBOOK SET

Sarcastic Cooking is giving a copy of her book, Quick Prep Cooking with Your Instant Pot - 75 big-flavor dishes that require minimal work.
Dessert for Two is giving a copy of her book, Dinner Just for Two - a cookbook that inspires couples to get into the kitchen together.
Sweet Phi is giving a copy of her book, Baby Food Maker Cookbook - 125 Fresh, Wholesome, Organic Recipes for Your Baby Food Maker Device or Stovetop.
The Little Ferraro Kitchen is giving a copy of her book, The Weeknight Mediterranean Kitchen - 80 Authentic, Healthy Recipes Made Quick and Easy for Everyday Cooking.

Cookbook set for BrunchWeek giveaway

Enter to Win!
a Rafflecopter giveaway


Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Saturday, April 20, 2019

Spring Smörgåsbord #OurFamilyTable


April 23 is National Picnic Day. So the #OurFamilyTable group has decided to share our favorite portable picnic recipes to bring to the blanket.

Portable Picnic Food


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

 Spring Smörgåsbord

One of our favorite picnic meals is a Scandinavian-style smörgåsbord filled with boiled shrimp, smoked fish, pickled vegetables, and roasted potatoes.


Smørrebrød means 'buttered bread' in Danish and refers to traditional open-face sandwiches with a myriad combination of toppings that are presented atop slices of dark Danish rye bread (rugbrød) and washed down with a crisp, cold lager beer (øl).


So I usually present platters of ham, hard-boiled eggs, shrimp, potatoes, avocados, rhubarb-raspberry jam, cornichons, fresh radishes, fresh sugar snap peas, fresh mint, and fresh parsley.

And to round out a Spring Smörgåsbord, you need a layered cake...such as a Petaled Ricotta Layer Cake...though a traditional dessert would be a strawberry cake.


And you'll also need an Aquavit cocktail. I'm partial to an Aquavit & Tonic. Skål!

Rhubarb Strawberry Tea Cake (Minus the Rhubarb) #TheCakeSliceBakers


Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk*. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! 


Follow our FacebookInstagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. 

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

1. Poppy Seed Smetanik
2. Rhubarb Strawberry Tea Cake 
3. Opera Cake 
4. Marbled Chocolate Orange Bundt Cake


The Crew's Offerings
Poppy Seed Smetanik
Marbled Chocolate Orange Bundt
Rhubarb Strawberry Tea Cake 
  • Culinary Adventures with Camilla 
Opera Cake

Rhubarb Strawberry Tea Cake (Minus the Rhubarb)
very slightly adapted from The European Cake Cookbook by Tatyana Nesteruk
One of my rhubarb shopping sprees from years past...none to be had, yet, in 2019.

Why is this rhubarbless cake, you ask?! Because it's not quite rhubarb season where I am. Our season is very short - say a month - and when I see it in the markets, I buy it all. People usually respond to me grabbing every last stalk in one of two ways: one, they ask what it is and what I do with it; two, they glare are me until I offer to give them some of my armload. 

In any case, when I decided to make the Rhubarb Strawberry Tea Cake for this event, I went on a rhubarb hunt. To no avail. People even suggested getting frozen rhubarb. I tried. One of the markets I tried had everything from frozen berries to frozen dragonfruit, but not frozen rhubarb.


So, this is just a Strawberry Tea Cake. And it came from the 'Northern Treats' section - buttery pound cakes, tender lemon treats, and fruity delights that go well with tea. I actually served mine with strong Italian coffee, but you get the idea.


Ingredients

Cake

  • 2 C diced organic strawberries
  • 2 T corn starch
  • 1 C butter, softened
  • 1 C organic granulated sugar
  • 1 t pure vanilla extract
  • 1 C whole milk sour cream
  • 4 large eggs (I actually used 2 super large duck eggs)
  • 2 C flour
  • 1/2 C almond flour
  • 3 t baking powder (the original calls for 4 t, I reduced it)
  • 1/2 t ground cinnamon

Topping

  • 1 C diced strawberries
  • 2 T organic granulated sugar
  • 2 T organic dark brown sugar
  • sliced almonds

Jam

  • 1-1/2 C diced strawberries
  • 1/2 C granulated sugar
  • 1/2 t pure vanilla extract
Procedure

Preheat oven to 335 degrees F. Line the bottom of a springform pan with parchment paper and set aside.

In a small bowl, toss together the diced strawberries for the cake with the corn starch. Set aside.

In a large mixing bowl, cream together the butter, sugar, and vanilla. Beat until the mixture is lightened and fluffy. Beat in the sour cream and eggs until well-incorporated.

In a separate mixing bowl, combine all of the dry ingredients - flour, almond flour, baking powder,  and ground cinnamon. Sift into the sour cream mixture and fold in with a spatula until just moistened.


Transfer the batter to the prepared pan and spread evenly to the edges with the spatula. Press chunks for strawberries into the top of the batter. Combine the sugars and sprinkle over the top. Scatter sliced almonds over the cake.


Bake in the preheated oven for 80 to 90 minutes. Allow to cool on a wire rack before removing to a serving platter.


For the jam, combine the strawberries, sugar, and vanilla in a small saucepan and cook over medium heat until the strawberries begin to break down into a thick puree.


Transfer the jam to a small bowl and let diners serve themselves with a large - or small - helping of cake and jam!


This was a hit with my family! But they definitely want to try it with rhubarb when those come into season here on California's central coast. I can't wait.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Salmorejo de Conejo #SoupSwappers


Here we are at the April Soup Saturday Swappers event. Wendy of A Day in the Life on the Farm started this event and, every month, I get a new array of soup recipes to put in my to-try pile. And this month, I am hosting the event.

"The winter chill is loosening its grip on the world by now (hopefully)...and our produce is turning Springy. Let's create and share some soups that feature the darlings of Spring. Think fennel, peas, and whatever tickles your fancy," I urged the bloggers.

The Spring Soup Pot

Bunnies for Easter
While I initially started thinking of Spring produce, I went a slightly different way. Okay, follow this: Sunday is Easter. The Easter Bunny comes this week. Rabbit! I have a slightly strange sense of humor, I suppose. But we love cooking rabbit for Easter.

Salmorejo de Conejo
I love family recipes! When a friend posted a photo of two ways that her mother-in-law made rabbit for them, I immediately commented, "I have another rabbit to cook. Can you send me that Salmorejo de Conejo recipe?"

So, Susana emailed back that she would try. And, after spending the day with Juan's mom and aunt recently, she emailed me.


Of course I had to give it a try. But, not ever having had it before, I'm not sure of its authenticity. I did follow the recipe as much as I could though. Let see what she thinks...

Ingredients

  • one 2 to 2-1/2 pound rabbit (I'm grateful to have friends who produce meat rabbits)
  • 1 head of garlic, top sliced off
  • 4 cloves garlic, peeled and pressed
  • 1 C chopped organic parsley
  • freshly ground salt + 2 t salt
  • freshly ground pepper
  • 1/4 C white wine
  • 1/2 C olive oil, halved
  • water
  • 5 hardboiled eggs

Procedure

Mix 1/4 C olive oil with 1/2 C parsley, 4 cloves garlic, salt, and pepper. Rub this mixture on the rabbit and refrigerate for 6 to 8 hours.

Preheat oven to 375 degrees F. Place the rabbit on a rimmed baking sheet with the head of garlic, sliced side down. Pour any oil or liquid from the rabbit over the top and place in the center of the oven. Roast for 35 to 40 minutes or until the meat pulls away from the bones easily. In the meantime, cook and peel the eggs. Place the cooked yolks in the bowl of a food processor; dice the whites.


Once the rabbit is cool enough to handle, pull the meat from the bones. Place the meat in a bowl with the egg whites. I also added in some of the roasted herbs.

In the bowl of the food processor and the egg yolks, add 1/4 C white wine, 1/4 C olive oil, 1-1/2 C water, and 5 to 6 of the roasted garlic cloves. Process until smooth. Mine was pretty watery.

Pour the mixture over the rabbit and egg whites. Stir to combine, then refrigerate and let stand overnight.

To serve, ladle into individual serving bowls. Season to taste with salt and pepper. Our was perfect as is. Serve chilled.


At first bite, Jake was surprised it was cold. But once he recovered from his initial shock, he devoured his bowl. I loved the soup, it was subtle and Springy. Thanks for the recipe, Susana!

Friday, April 19, 2019

Cracked Crab, Cheesy Ravioli, and Chablis #Winophiles


This month Liz of What's in the Bottle? is hosting the French Winophiles as we explore Chablis. You can read her invitation here.

On Saturday, April 20we are convening on Twitter at 10 a.m. CST for a Chablis chat. If you like Chardonnay, ahem, Chablis, join in! Just use #winophiles and you’ll find us. We’ve got a fantastic group of bloggers posting about Chablis. We’ll talk about the region, the wines, food pairings and travel! 

The Chablis Line-Up



Chablis
from carlorossi.com

I'll be honest: When I saw Liz's topic for the month. I pictured the bottle above. When I was a kid - probably 6 to 9 years old -  my dad was teaching ROTC to students at San Francisco State and Sacramento State. These were young cadets, mostly in their early 20s and mostly single. So, my parents would host spaghetti dinners once a month and invite the students to our house for dinner. I just remember going to the commissary with my dad to get jugs of Carlo Rossi Chablis for those who liked white wine and, maybe the Paisano, for the people who liked red. I just remember the shape of the bottle and the word: Chablis.

I knew nothing beyond that. So, I started reading. Chablis is a region in the northernmost district of the Burgundy region in France. The Chablis Appellation d'origine contrôlée is required to use solely Chardonnay grapes. And the cool climate of the region produces wines with more acidity than Chardonnays hailing from warmer climates. These wines are often described as steely or "goût de pierre à fusil" meaning 'tasting of gunflint.' I was intrigued.

In My Glass

I was able to track down a La Chablisienne Chablis La Pierrelee 2015. From the website, I see that the wine is made from Chardonnay grapes grown on both sides of the River Serein in clay and limestone soils. It's also called 'typical' of the appellation.

On the nose, I got sweet hints of green apple while on the tongue, more of that minerality and flintiness came through. I thought this would be an easy match for a buttery, cheesy crab dinner.

On My Plate

It just so happened that on the day I wanted to open the Chablis, our CSF (community-supported fishery) had a special sale on fresh crab and crab ravioli. Ummm...yes, please! I ordered right away and picked it up on the way home. So dinner was take-out and I have no recipe to share. Sorry.


I will just say that all of the crab paired beautifully with the wine. I will definitely be grabbing another bottle or two for when I can get my hands on some more fresh crab. Cheers!

Saturday, April 13, 2019

Framboise Whipped Stilton Cheese Toasts #OurFamilyTable


Today we're sharing brunch ideas for Mothers' Day. And, if you're anything like me, you make your own Mothers' Day brunch. So I prefer things to be easy-to-make or something made ahead of time. Here's the line-up for today's recipes...


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Framboise Whipped Stilton Cheese Toasts

This was just one combination on a platter of nibbles to start a great brunch. And, it's hardly a recipe, I know. But that's what makes it perfect for Mothers' Day, right? Quick note: 'framboise' refers to two different things, though both are raspberry-based. First is a Belgian lambic beer that's fermented with a raspberry puree in it; the second, and what I use in this recipe, is a raspberry-infused dessert wine.

Ingredients serves 6

  • 1/2 C balsamic vinegar
  • 1/2 C framboise
  • 2 C fresh, organic raspberries
  • flake sea salt + more for serving
  • 1 baguette cut into 1/2" slices
  • 1 T olive oil
  • freshly ground black pepper
  • 1/2 C stilton or any other kind of bleu cheese that you prefer
  • 1/3 C mascarpone cream cheese

Instructions
Preheat oven to 400°F.

Combine the vinegar and framboise in a small saucepan over medium heat.  Bring to a boil, then reduce heat to a simmer. Cook until thickened and reduced. The syrup should coat the back of a spoon when ready; mine took approximately 15 minutes.  Set aside to cool.

Once the syrup is cool, toss with the berries in with 1/2 t of flake salt.  Allow to stand for 10 minutes, then strain out excess liquid, leaving about 1/4 C of the liquid in the bowl.

In the meantime,  arrange bread slices on a baking sheet and brush with olive oil.  Sprinkle with freshly ground back pepper.  Place in the oven and toast until golden, approximately 6 to 8 minutes. Flip over halfway through cooking.

Combine the mascarpone with the stilton along with 1/2 t of salt. Whisk together until lightened and fluffy.

To assemble toasts, top each slice of toast with some cheese mixture and a spoonful of the soaked raspberries.  Season with a sprinkle of flake sea salt before serving, if desired.

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