A Second Life for that Loaf

Recently friends were visiting and came back from a day playing tourist with a gift of a lovely, large baguette.

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We didn’t use it that night or the next day and when I pulled it out of the bread box it was hard as a rock. I hate wasting food so started thinking up ways to use it up.

First, I cut a third of it into cubes using a sharp serrated knife then fried some of them with garlic and oil to make crispy croutons for salad or to top a steaming bowl of soup.

 

The rest of the cubes became the base for a savory mushroom and asparagus bread pudding inspired by a recipe from Georgeanne Brennan.

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The rest were whizzed into crumbs in the blender.

Breadcrumbs are extremely versatile and can be kept in the freezer for months. You can just pull out the amount you need then return them for future recipes. Crumbs can be used for binding meatloaf and meatballs, crisped and used on pasta dishes or as a crunchy topping for vegetables or coating for oven-fried chicken or fish. I made baked apricots and cherries with amaretto crumbs for dessert last night with great results; the dish would also be good at breakfast topped with yogurt.

So hang onto that stale loaf and give it a second life in recipes for just about every meal of the day.

BAKED STONE FRUIT WITH CRUMBS

Now that stone fruits are coming into season you can try different varieties to suit your taste.

4 apricots, halved

6 cherries, pitted

4 tablespoons breadcrumbs

1 teaspoon Amaretto

2 tablespoons sugar

1 tablespoon butter, melted

Preheat oven to 400 F/200 C. Arrange the apricots and cherries in a single layer in a small baking dish. Combine the remaining ingredients and sprinkle evenly over the surface of the fruit. Bake in a hot oven for 12-15 minutes until fruit is soft and jammy and crumbs are crisp and golden. Serve warm with ice cream or cold with yogurt.

Yield: 2-3 servings

 

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Signs of Spring in London

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Since my last post, I picked up stakes and moved from sunny California to London, arriving in mid-October. The city is quite a contrast to my suburban West Coast home with it’s large garden and temperate climes. Here, the constant frigid grayness of January has merged into rainy, chilly February – which had me searching last weekend for signs of spring.

Delicate snow drops are peeking out of just-thawed dirt throughout London’s vacant lots, public parks and gardens. I took this photo at Chelsea Physic Garden last weekend.

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Another sign showed up on the produce shelves at my local Waitrose grocery store. Known as “forced rhubarb”, this typically spring vegetable (that is treated like a fruit) is grown indoors under curious circumstances. Coming from an area known as the rhubarb triangle in Yorkshire, the rhizome is initially started outdoors where it absorbs nutrients from the sun, and is moved indoors after the first frost in November. Once inside the rhubarb shed, it is grown in complete darkness and harvested by candlelight (Image courtesy ChicagoNow) throughout the winter months.

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This treatment creates ruby red, subtly sweet and tender stalks. In 2010 the EU designated the rhubarb triangle a PDO – Protected Designation of Origin status – a recognition bestowed on such lofty products as Stilton for its cheese and Champagne in France.

The cheery crimson sticks make a great compote when cooked up with exotic spices. I used star anise, whole cloves and a cinnamon stick along with orange juice and zest and layered the compote with rich rice pudding in parfait glasses.

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However the mixture would be tasty paired with your morning porridge or yogurt and granola or delicious served alongside sausages, roast pork or duck, turkey and chicken.

Start by cutting the trimmed stalks in 1 inch pieces.

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Then simmer them in a wide saucepan with the sugar, spices and orange until just soft.

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My hope is that this little taste of spring will stay with me until the days get longer, the gray skies clear and London bursts into the blooming, bird singing springtime of my dreams.

Spiced Poached Rhubarb

1 pound rhubarb, washed, trimmed and cut in 1″ pieces

2 whole star anise pods

1 cinnamon stick

2 whole cloves

Juice and zest of 1 large navel orange

6 tablespoons brown, muscovado or coconut sugar

Combine all the ingredients in a wide saucepan and bring to a boil over high heat. Reduce heat so mixture is on a gentle simmer and cook until rhubarb is just-tender, stirring occasionally. Remove from heat and serve warm, room temperature or cold.

Yield: About 1 1/2 cups

 

 

 

 

Festive last minute Thanksgiving desserts

If you’re not sure what to make for dessert tomorrow, check out my latest article on Zester Daily with recipes for delicious meal endings using seasonal ingredients:

http://zesterdaily.com/desserts-wrecipe/go-seasonal-4-refreshing-thanksgiving-desserts/

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When life gives you zucchini…..

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Every few days, I find gifts of zucchini on our front porch. My neighbor has a prolific garden that is producing more squash than they can handle so she generously shares some with us. For the ones that are especially big and hard, I bake them into a chocolate cake.

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The food processor makes it really easy to grate the zucchini quickly. For this recipe, you want 4 packed cups, or about two medium or one large zucchini.

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The cake batter is a snap to put together, then the shredded zucchini gets folded in at the end. As the batter bakes, the shredded squash melts into the cake, adding an appealing moistness.

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The recipe makes 2 1/2 dozen cupcakes or 2-8″ cakes for layering and the flavor is deep, dark, choclatey and delicious!

And…it makes having too much zucchini a real bonus!

Chocolate Zucchini Cake with Semi-Sweet Icing

Cake

2 medium zucchini, peeled if hard and tough, grated to equal approximately 4 cups

1/2 cup butter

1 1/2 cups sugar

1/2 cup canola oil

2 eggs

1 teaspoon vanilla extract

2 3/4 cups flour

1/4 cup best quality unsweetened cocoa (I like Guittard brand)

1 1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

Icing

12 oz bag semi sweet chocolate chips

1/2 cup sour cream

For cake: Preheat oven to 325. Cream butter and sugar in the bowl of a stand mixer using the paddle attachment. Add the oil and mix until combined. Add the eggs one at a time, beating well after each addition then mix in the vanilla. Combine all the dry ingredients on a sheet of waxed paper then add alternately with the buttermilk. Divide batter among 2 1/2 dozen paper lined muffin tins or 2 greased 8″ cake tins. Bake for 30-40 minutes for cupcakes of 1 hour and 20 minutes for layers, until a toothpick inserted in the center comes out clean. Remove from oven and set aside to cool.

For icing: Melt chocolate chips in microwave on high in 30 second bursts until nearly melted. Remove and stir with a rubber spatula until fully melted then mix in sour cream unit spreading consistency is achieved. Use immediately as the frosting will begin to harden as it gets cooler.

Daily Dose of Digestives

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Since my husband is British, I’ve been introduced to and grown to love many English ingredients and products. One of these is McVitie’s Digestive Biscuits, especially the ones with chocolate. If you aren’t familiar with them, digestives are the English version of a graham cracker, but infinitely more delicious than those cardboard things that Nabisco makes.

Digestives were created by two Scottish doctors in the late 1800’s to aid in digestion. It was thought at the time that the bicarbonate of soda used in the biscuits had a soothing effect on the tummy.

I’ve also read that they were promoted as a good source of fiber to the British public after WW2 – all that rationed white food causing numerous gastro issues.

Recently I ran across a recipe for digestives and had to give it a try. The cookies came out really well, in part, because of a couple key ingredients.

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English brown sugar has a deep, dark caramel flavor that adds a rustic sweetness. Find it in the English section of some grocery stores or on Amazon.com.

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Locally grown and milled wheat flour, Bolero, from Front Porch Farm in Sonoma County added a malty, homespun texture.

The recipe is very easy to make. First put all the dry ingredients and butter into a food processor.

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Pulse until the mixture looks like coarse meal and the butter is evenly distributed.

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Add milk until dough comes together then lay a sheet of waxed paper onto your work surface and dump the dough onto it

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Form the dough into a 3″ wide roll, using the waxed paper to help you shape and smooth the roll. Refrigerate for 1 hour.

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Slice dough into 1/2″ thick rounds and place on a cookie sheet, leaving 1″ between cookies. Bake at 350F for 10-12 minutes.

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Remove from the oven and sprinkle 12 semisweet chocolate chips evenly over the surface of each biscuit then return to the hot oven for about 30 seconds

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Using an offset spatula, spread the chocolate over the top of each digestive then refrigerate until chocolate has firmed. Enjoy with a cup of tea in the afternoon for that Downton Abbey feeling.

British Digestive Biscuits

1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Billington’s dark brown sugar

2/3 cup (11 tablespoons) salted butter, but in 1″ chunks

3 tablespoons milk

12 oz semisweet chocolate chips

Put flour, baking soda, salt, brown sugar and butter chunks in the food processor and pulse until incorporated. Add milk through the feed tube with the machine running just until dough comes together. Scrape dough onto a sheet of waxed paper and form into a 3″ wide roll. Chill for one hour. Preheat oven to 350F. Slice dough into 1/2″ thick rounds and space on greased cookie sheets with 1″ between cookies. Bake for 10-12 minutes until cookies are golden brown and firm, switching tray positions in the oven after 6 minutes. Sprinkle 12 chocolate chips on the top of each biscuit then put back in hot oven for 30 seconds. Remove from oven and, using an offset spatula, spread melted chocolate evenly over the surface of each digestive. Chill in fridge until chocolate is set then store in a cookie jar.

 

Yield: 1 dozen

 

 

 

 

NO BAKE CAKES – PART 2

The sign in the cooler door said “Fridge Cake” and the wedge on the plate looked like a miniature stacked stone wall mortared together with chocolate.

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We were in, of all places, a plant nursery in Devon, England getting a snack in their lovely cafe. I took the last piece of this intriguing dessert and greedily went to dissect and devour it at one of the outdoor tables. Each bite was crunchy and chocolatey like a candy bar and I detected a raisin or two in the mix that added chew to the texture and sweetness to the flavor.

Back home, I came up with this recipe, which is wickedly delicious and super easy to make.

SALTED CARAMEL CHOCOLATE BISCUIT CAKE

10 oz. bittersweet chocolate

10 tablespoons butter, cut in 2″ pieces

2 tablespoons Lyle’s Golden Syrup

1 7.5 oz. package Petit Beurre, coarsely chopped

1 cup slivered almonds, toasted

2-3 tablespoons best quality caramel sauce

1/2 teaspoon flake sea salt

Line a loaf pan with waxed paper. Put chocolate, butter and syrup in a microwave safe bowl and microwave on high in 15 second bursts, stirring after each one, until ingredients are melted together and smooth. Fold in cookies and almonds and scrape into prepared pan.

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Refrigerate for several hours until cake is chilled and solid.

Place a plate over the loaf pan and carefully invert the cake onto it, remove the plastic wrap. Heat the caramel sauce in the microwave until just pourable. Using a teaspoon, drizzle the caramel over the surface of the cake in a decorative crisscross pattern. Sprinkle evenly with the flake salt. Use a sharp, serrated knife to cut the cake in thin slice.

Yield: 8-10 servings

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EASY NO BAKE CAKES FOR SUMMER: Part 1

Growing up, my grandma would make icebox cake for family get-togethers. It was a favorite dessert and is super easy to make. Here is a variation that is just right for casual summer parties.

Chocolate Raspberry Icebox Cake

Stack 8-10 Nabisco Chocolate Wafer Cookies with raspberry infused whipped cream and set each stack next to each other on a platter. You should have about 4 stacks.

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Frost the outside with plain whipped cream and put in the fridge for at least 4 hours or overnight. At serving time, decorate the top with fresh raspberries and chocolate sprinkles.

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Recipe

1 pint raspberries plus more for garnish
1 pint heavy cream
2 tablespoons confectioner’s sugar
1 teaspoon vanilla
1 box Nabisco Chocolate Wafer Cookies

Puree the raspberries then put through a strainer to remove the seeds. Set aside. Whip the cream with the sugar and vanilla until soft peaks form. Divide the whipped cream in half. Fold 1/4 cup raspberry puree into one half of the cream. Stack the cookies, glueing them together with approximately 1 tablespoon of raspberry cream per cookie, into 8-10 cookie stacks. Line the stacks up next to each other on a small platter. Frost the outside of the stacks completely with the plain whipped cream. Refrigerate for at least 4 hours or overnight. Decorate the top with fresh raspberries right before serving. Cut the cake on the diagonal so each slice looks like zebra stripes. Serve with the remaining raspberry puree.

Yield: 10-12 servings