Flor de Sal d'Es Trenc Recipes

Guest blog by Karina Houghton of Flor de Sal d'Es Trenc

Gas was $1.19 per gallon and the former California Governor Ronald Reagan was running for President when Andrew, my husband, first met Lee.  Andrew was dating Lee's younger sister, Nancy. Their friendship has grown/lasted over the decades and includes siblings and spouses. There have been many laughs over the years and it has been great to get to know Nancy, Lee, Megan and their children on our annual summer visit to the Adirondacks.

Last summer, we by-passed the Adirondacks (a tough choice) and went to Mallorca, an island off Spain in the Mediterranean Sea. On that stunningly romantic island, I fell in love. No, not with a Spanish tennis pro, but with the island's gourmet sea salt, Flor de Sal d’Es Trenc.  In fact, I fell so utterly in love that I signed an agreement (in Spanish thanks to google translator) to represent the company in the U.S.   The company has a great presence in Europe and is sold in 29 countries, but is relatively unknown in the U.S.

I have learned that flor de sal is not just a sea salt.  Flor de sal sits at the top of the salt hierarchy.  And Flor de Sal d’Es Trenc is unique because it's the only flor de sal blended with oranges, lemons, olives, organic Mediterranean herbs, Hibiscus and Sri Lankan spices. These blends were created by five famous European chefs.

My family now enjoys the highest quality and best tasting salt in the world with every meal. My husband says I have gone from very good to great in the cooking department. ;-) When I sprinkle some Flor de Sal Rosa on my scrambled eggs, I feel like I'm eating at the Four Seasons. It is that good. As they say in Spain, “Bon profit!”

Croque Madame:

Serves 4

2 taablespoons butter

11/2 tablespoons flour

1 cup warm milk

Flor de Sal d'Es Trenc Rosa to taste (this blend is mixed with Sarawak and Szechuan Peppers and Gallica Rose Petals for a  perfectly balance salt and pepper taste)

8 Thick slices of good bread

8 Slices of blackforest ham

4 oz. grated Gruyére cheese

4 fried eggs, sunny side up

1.   Preheat over to 400 degrees F

2.  Melt butter in small pan and add the the flour

3.  Stir for about one minute but do not let the flour go dark

4.  Add the milk a little at a time, stirring until you have a smooth sauce.  If it's too think, just add some more milk.

5.  Season with Flor de Sal d'Es Trenc Rosa.

6.  Place 4 slices of bread on a baking tray covered with parchment paper.

7.  Add some sauce, hame cheese, and another piece of bread.

8.  Bake in the oven until golden.

Serve hot with fried egg on top.

(1) Flor de Sal d'Es Trenc transforms eggs - See blog by Alexis Swanson: http://www.alexisnapa.com/?s=flor+de+sal

Thai Coconut Curry Soup

The sweet, sour, spicy, salty and savoury flavours of Thailand are one of my favourite ways to fill a bowl. They’re seductively addictive, always well balanced and one of the world’s great cuisines. They’re also uber easy thanks to the Sri Lanka blend of Flor de Sal Sri Lanka! 

Ingredients
Two 14 oz (398 mL) cans of premium coconut milk
8 tablespoons Curry powder

2 tablespoons Flor de Sal d'Es Trenc Sri Lanka
Roots of 1 bunch of cilantro, rinsed well

2 boneless, skinless chicken breasts, thinly sliced 
1cups (500 mL) of chicken broth 
1 carrot, shredded
4 or 5 lime leaves
2 stalks of lemon grass, halved lengthwise, woody leaves removed
2 tablespoons (30 mL) of fish sauce
Zest and juice of 2 limes
A small knob of frozen ginger
A handful of bean sprouts
One 8 oz (225 g) package of rice noodles
Leaves of 1 bunch of cilantro, rinsed well
2 or 3 green onions, thinly sliced


Directions
1. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add half the curry powder and half the Flor de Sal Sri Lanka and stir for a few minutes until they begin to sizzle.
2. Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
3. Add the coconut juice from the first can and all the contents of the second can along with the remaining curry powder and Flor de Sal Sri Lanka chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.
4. Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
5. Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

But the great news is you can skip the broth, carrot, lemon grass, fish sauce and lime zest and juice for the simple super quick version!  

Serves 4

Chocolate Brownies with Ginger Ice Cream & Flor de Sal Butter Caramel 

(recipe below)

For Brownies (adapted from Martha Stewart):

6 tablespoons unsalted butter, at room temperature
6 ounces semisweet chocolate
1/4 cup best-quality unsweetened Dutch-process cocoa powder
1/4 cup superfine sweet rice flour
1/4 cup cornstarch
1/4 cup millet
1/4 teaspoon baking powder
1/4 teaspoon Flor de Sal d'Es Trenc Natural
2 large eggs
1 cup sugar
2 teaspoons pure vanilla extract
1/4 cup Kahlua or strong coffee

Preheat oven to 350°F and position a rack in the center. Line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang on 2 sides. Butter the paper and set aside.
In a heatproof bowl set over a pan of simmering water, melt together the butter, chocolate, and cocoa. Remove from the heat and stir until smooth; let cool slightly.
In a medium bowl, whisk together the rice flour, cornstarch, millet, baking powder, and Flor de Sal. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs, sugar, and vanilla until pale on medium high speed, about 4 minutes. Beat in chocolate mixture. Add kahlua or coffee. Add flour mixture and beat until just combined, scraping down sides of bowl as needed.
Pour the batter into your prepared pan and bake 30 to 35 minutes until a knife inserted near the center comes out clean. Let cool 15 minutes, lift out of pan, and transfer to a wire rack. Let cool completely. (check at 15-20 minutes if using smaller molds). Cut into 8 rectangles. Brownies can be stored in an airtight container at room temperature up to 3 days.

For the ginger ice cream:
2 cups (500ml) heavy cream
1 cup (250ml) whole milk
1 cup (200gr) granulated sugar
2 tablespoons freshly and very finely grated ginger

In a large saucepan, stir together the cream, milk, sugar and ginger. Bring the mixture to a simmer over medium low heat, stirring occasionally to dissolve the sugar. Remove from the heat and let steep as it cools to room temperature. Refrigerate, preferably overnight. Strain if desired.
Process the mixture into your ice cream maker according to the manufacturer's intructions.

For the salted butter caramel sauce:
1 1/4 cup (250 gr) granulated sugar
80 ml water
1 stick (115gr) unsalted butter at room temperature, cut into small pieces
150 ml heavy whipping cream

2 Tablespoons Flor de Sal d'Es Trenc Natural

In a heavy saucepan set over low heat, combine the sugar and water. Cook just until the sugar is dissolved. Add the butter. Add 1 tablespoon of the Flor de Sal Natural.  Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy).   Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 25-35 minutes until you reach a creamy consistency. Garnish with the remaining Flor de Sal Natural. Pour into a jar and try to refrain yourself from drinking it!

Karina Houghton

Flor de Sal d'Es Trenc

Mallorca - Barcelona - San Francisco 

Tel.    415 203 4300

email:  karina@flordesaldestrenc.com

www.flordesaldestrenc.com

Kathy Kaehler's Sunday Set-Up

By Kathy Kaehler
www.kathykaehler.net

Why I have a special place for Lee.

 

I am the sister of Ret. Lt. Col. Fred E. Kaehler.  Every time I write that I smile because I am so proud of my brother.  He graduated from West Point Academy back in 1987.  At that time, I never once thought about war.  I guess deep down I knew there was the possibility, especially since he was graduating from a military academy.  Could he be put to task, helping to protect our country?  

Cut to...shortly after 9-11 he was sent to Iraq. Much of that time is a blur as I was so scared that I could barely think about it.  So grateful after each short period of time he came home.  That was until summer of 04' when he announced that he had to go to Afghanistan for a whole year.  It is different with someone who is in the military as they are trained and groomed for this.  I knew from a very young age that my brother loved this type of adventure.  I wouldn't dare show him my fear, however I was a wreck. From  Nov. 2004-2005 he spent day in and day out in Afghanistan in what he referred to as the Green Zone.  I don't care what it was called, it didn't change the nightly routine of making him send me an email with just something in the subject line so I knew he was ok.  My hand was also on automatic to grab the remote and click on CNN every morning to see the overnight news.  My prayers multiplied on a daily basis.  I was terrified when calls came in from my sister in law or my parents.  However, when I did hear from my brother on leaves or longer emails that he would write, even letters that I still have, he made it sound like he was just on a business trip.  If that doesn't teach you perspective I don't know what does.  I sent packages of goods to Iraqi children that he distributed and started a once a day letter campaign to other servicemen and women to say how proud I was and added a stick of Juicy Fruit gum to remind them of our "sweet" USA.  Needless to say I was trying to fill the time.  Upon his return a picture of which the local newspaper captured my nieces and his wife embracing still sits on my desk.   I still can't help but think how lucky we are to have him back.  

Just a few days after my birthday in January of 2006 the news broke of Bob Woodruff being injured in a car bomb in Iraq.  Because of Bob being on assignment the coverage was great and greatly covered.   I didn't know much about Bob as I was the Today Show fitness expert and didn't watch ABC, however  I was riveted with the story.  I learned about his family.  I found out he was from Bloomfield Hills, Michigan which is where I am from.  I followed his recovery and even more I wanted to learn how Lee was doing. This incredible wife who seemed to be unbreakable.  I couldn't help but think what would I have been like. This shake up of emotions from fear to relief to the unknown as Bob was in a coma for days. I just can't imagine.  One day you are going about your routine and then next you don't even remember what day it is.  A year into his recovery Bob spoke at a USO event in Chicago on Navy Pier.  It was then that my brother was back from Afghanistan and actually got to meet Bob.  I believe their exchange was "Hey, you look good.  So do you!"  Not sure which one said what.

My brother went on to serve again in Afghanistan for another 6 months and again so grateful that he returned safely.  We don't talk about it much today as he has since retired from the military.  However, I am still very proud of what he did.  The work that he and his teams accomplished was extraordinary.  

The thread through all of this is bravery.  Bravery takes courage and an adventurous spirit.  All three; Bob, Lee and my brother Fred have just that.

I am thrilled to have this opportunity to write on Lee's blog.  I have admired her for quite some time.  As mom's we know the days are fast and the lists are long.  We want each day to be full and to be fully committed to each moment.  I have lived and breathed fitness for most of my life and after years and years of exercise the other half of the equation has surfaced in my business...food!   You are what you eat.   In turn, my career in exercise has turned into healthy living lifestyle program that I would love to share with you.

While it's great in theory, preparing fresh and healthy snacks and meals every day of the week can be quite the task.

Whether you're a mom or dad and feeding an entire family, or just want to be good to yourself, it can be time consuming and overwhelming. Instead of stressing about how you are going to pull it together day after day and night after night, Sunday Set-Up™ is your plan-ahead solution. 

I started this routine when I was flying back and forth doing the Today Show.  My kids were little and life was hectic.  I had my exercise organized, why was I ordering in picking up take out and feeling stressed as my whole message was to eat well and exercise.  I knew I had to come up with a plan that helped me organize my healthy food, ready to grab when I needed it and stopped the insanity of throwing out countless bags of lettuce every week that no longer resembled the green what so ever.

The routine began in that every Sunday I would "set-up" my food for the week.  I would do my shopping at the local farmers' market, natural food market or the regular grocery store.   After a while this routine turned into a habit and a family habit at that.  Today my kids help me "set-up" and look for the containers in the fridge.

Sunday Set-Up™ in 2011 turned into an online healthy living club.   The club is filled with amazing people from all over the world who are mirroring what I do to help me and my family better nutritional choices. A weekly newsletter will show members from start to finish how to select, prep, and store your food so you are ready to quickly assemble healthy recipes throughout the week.

Below are some of the comments I get about how Sunday Set-Up™ is working and changing people's lives.

"You have it all with Sunday Set-Up™, Kathy - simple delicious nutritious recipes, exercises for all levels filmed in an interesting ever changing location and a weekly routine that makes it all doable. I love how user friendly the website is. That makes all the difference in the world. I am a HAPPY member - who is getting results because you make it fun! much love to you.". 
- Terri S., Club Member

"I'm so pleased with your Sunday Set-Up™ website! After receiving your first 3-4 emails last week (I'm a newbie), I was initially afraid to put my "toe in the water". But, tonight, I just dove in. WOW. I love "Kathy's fridge". I love the ease of so many of your recipes. And, to have such a variety at my fingertips, knowing they are low-glycemic and healthy, is like finding a treasure chest! Thank you, Kathy.". 
- Kathleen Rockney, Club Member

" If you aren't a member I HIGHLY recommend it. The recipes are scrumptious - my whole family loves them. The exercises are endless and you WILL see results!!! You won't regret signing up". 
- Sarah Uhler, Club Member

"Kathy, I have to tell you this program is a lifesaver! I am so disorganized that it is usually 5:00 and I'm wondering "what am I going to fix for dinner?". THANKS SO MUCH - you've saved my family!". 
- Susan Wilford, Club Member

Recipes from Kathy Kaehler's Sunday Set-Up™ Club

Frozen Banana Chips SWEETS RECIPE LIBRARY

For snack or dessert these are incredible. The darker the chocolate the better. You won’t believe how easy.

Ingredient list:

2 bananas, sliced

1 bar of dark chocolate

DIRECTIONS

1. Cut bananas into thick slices.
2. Melt chocolate ( microwave or double broiler)
3. Dip banana slices in chocolate, smothering them.
4. Place on parchment paper and add favorite topping or leave plain. Chopped nuts are great.
5. Freeze until chocolate is solid and you are ready to enjoy.

Sunday Set-Up™ Container Salad SALADS RECIPE LIBRARY

When have all your veggies in the containers nicely stacked in the fridge you can pull this salad together in no time. Another bonus, it will keep. Using veggies that hold their shape even with a dressing is great because I love to have for dinner one night and then again at lunch the next day. I made this with Vanessa Lengies. I also use a spice from Penzeys. If you haven’t heard of them check out their website. I love this place and this spice makes all the salads a little more special.

 

INGREDIENTS

2 handfuls of cauliflower florets, then chop
1 cup baby tomatoes, sliced in half
1 cup peppers, one color or all colors, diced
1 cup sliced carrots
1 cup red cabbage, chopped fine
handful of flat Italian parsley, chopped
1/2 cup olive oil
1/2 cup or more of champagne vinegar
juice of one lemon
generous sprinkle of “Sunny Paris” spice from Penzey’s.
salt and pepper if you don’t have “Sunny Paris”
top with diced avocado

DIRECTIONS

Put everything in a bowl and mix. How easy is that!

Slow Cook Beef and Cous Cous SUPPER RECIPE LIBRARY

INGREDIENTS

1 1/2 pounds lean beef, cubed for stew
4 carrots, cut into buttons
1 medium onion, chopped
1/2 cup dried apricots, cut in half
1/2 cup pitted green olives
2 cloves of garlic, minced
2 tablespoons all-purpose flour
1/2 cup of water
1 teaspoon paprika
1 teaspoon ground cinnamon
1/2 teaspoon cumin
1/2 teaspoon ginger
sea salt and black pepper
1 package of cous cous prepared as directed
fresh cilantro leaves

DIRECTIONS

In a slow cooker, mix together the beef, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, dash of sea salt and black pepper and water.

Cover and cook until the beef and vegetables are tender on low for 6 hours or on high for 3 hours.

Serve the beef on warm couscous with the fresh cilantro.

Family Style Tostada SUPPER RECIPE LIBRARY

I love a dish that can be served as a salad, appetizer or an entree. This dish will cause a gathering. Perfect for families to get everyone at the table and talking. Serves 5-6

INGREDIENTS

1 pound lean ground beef or turkey (I used turkey in the photo)
1 medium onion, chopped
2 cloves of garlic, chopped
1 can navy beans, rinsed and drained. ( I used kidney)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup ketchup
About 3 cups iceberg or romaine lettuce, torn into bite-size pieces
1 cup shredded low fat Jalapeno Jack cheese
1 medium tomato, diced
1 avocado, diced
Baked Corn Tortilla chips

DIRECTIONS

Cook the ground beef or turkey, garlic and onions together in a cast iron skillet until done. Drain off any extra fat from the beef. You shouldn’t have any with the turkey or if using a very lean beef.
Add the beans, chili powder, cumin, and ketchup. Cook on a medium-low heat for about 5 minutes, covered.

On a large platter place the lettuce on the bottom leaving room around the edges to add the chips. Add the meat and beans on top of the lettuce. Sprinkle with the shredded cheese. Top the cheese with the tomatoes and avocado. That’s it! (to make your own chips follow my recipe for Homemade Baked Chips)

www.kathykaehler.net
 

Food Connects Us

By Chef David James Robinson

www.EatYourMistakes.com

Food connects us.  After all, we all have to eat.  I’m lucky enough to be a chef in the beautiful Hudson Valley of New York.  I feed people and nourish them, which I think is profound.

A few years ago, I had an idea that hounded me:  A cooking program for veterans and active U.S. military.  I don’t know if I was folding laundry, or pumping gas, or cooking when the idea came to me, but it stuck.  It haunted me; it chased me.

As a chef in a professional kitchen I thought there were many similarities to the military:  We both use a brigade system; we both wear uniforms; both have physical and strategic demands; both require teamwork and discipline with an immediate task at hand – and while cooking isn’t life and death – there’s an urgency and a hustle in the kitchen.

America has a resource that is underestimated and underappreciated.  We have over a 20% unemployment rate for young veterans.  20% of attempted suicides are veterans.  Sometimes we focus our attention on absurd celebrity weddings, or folks behaving badly on reality TV, but these distractions aren’t more important than our soldiers, are they?  There’s tremendous value in these individuals that deserves our full attention.

I produced, created and hosted a 15-hour, 10-DVD series called “Learn How to Cook (and eat your mistakes)!”  www.EatYourMistakes.com  For this digital-learning system, I’d created 100 recipes and a pragmatic, fun curriculum – everything from how to properly hold a knife to how to bake a loaf of bread.  I thought this might be able to be the basis for creating a program for teaching veterans.  Could food connect us?

Last May, my buddy Anthony Scaramucci at SkyBridge Capital flew us out to the Bellagio Hotel in Las Vegas to cook a special private dinner for President Bush – and seated to the left of the President was Steve Cohen of SAC Capital.  Before the dinner I had visited with Steve’s wife Alex – we struck up a conversation and I learned that she’s as crazy about cooking and baking as I am.  Food connected us.

When I came to Alex with the idea of a pilot culinary program for retraining and retooling veterans and active soldiers for careers in food, hotel and hospitality professions – she didn’t hesitate to throw her support behind us.  What I discovered is that while God needed 6 days to create the world, Alex could probably do it in 4 days with a cell phone.  We’re so grateful to Steve and Alex for their support.

We also had support from a cooking program in Indiana called Cooking with the Troops, and the great folks at Cabot Creamery Coop supplied our kitchen with wonderful Cabot cheeses to use.

So we screened and invited veterans and soldiers – some of them active, some of them wounded in service – to come into our professional kitchens and become quality cooks.  We invited strangers into our home – and then we gave them knives!

Our program was 29 intensive days and it was free to the participants, including housing and airfare. We had kitchen sessions, plus workshops by leaders in the industry in finding food jobs, food history, beverage service, tablesettings and table service, even a field trip to the beautiful Hudson-Chatham Winery.   We studied menus from everyone from Julia Child to Thomas Keller, from morning to night we immersed ourselves in culinary studies and cooking.  We wore these folks out.  One of the soldiers compared our program to Basic Training!  We went to bed tired, and we ate a few mistakes.

During this first pilot training program, Alex and Steve hosted a dinner for our participants at their home.  It was an odd day in October – well before Halloween – and there was an unusual, unseasonable whiteout snowstorm.  The guest list for the dinner became smaller and smaller as the snow piled up and guests were forced to cancel.  A few intrepid guests still ventured out to be part of the dinner and to meet our soldiers – and the stalwart Lee and Bob Woodruff were there.

I knew of Bob having watched his reporting and his time as an anchor at ABC News.  My late mother used to say out loud, “Now, that’s one good-looking guy!”  And ladies, it’s true.  Bob has movie star good looks that make me wonder where I was during the genetic lottery of eyelashes and honey-dipped baritone voices.  Lee is equally stunning and funny – and smart as all get-out.  We shared a dinner, talked about our program and about the Bob Woodruff Foundation and some of the wounded vets shared stories of injury and recovery with Bob and Lee during the meal.  I liked Lee and Bob instantly.  They were real.  The meal was fantastic.  Food connected us.

Providing the culinary skills for these military men and women to go out into the restaurant, foodservice, hotel or hospitality industries – is profound, and they can’t unlearn what we teach them.  They can only build on it and get better.  There’s a ripple effect:  We teach them about food, and they go and share their food and knowledge with others all over America.  It has a life well beyond our program.  Food connects them to others.  Food connects them to jobs.  Food connects them to something they can be passionate about.

But let me tell you, the leadership, the absolute quality of these men and women is astounding.  I have been so humbled by this experience.  I have learned so much from our participants.  What incredible people they are.  Knowing them and teaching them has changed my life.  Food connected us.

And, the need to retool and retrain our vets has grown larger and more urgent with our troops withdrawing from Iraq.  These returning soldiers deserve to have us there helping them segue into the next phase of their lives.  And while I worry about the number of veterans returning, I know in my heart that food will connect us.

To find out more about the Eat Your Mistakes:  Culinary Command Training and how you can support it, please email ChefDavid@EatYourMistakes.com  

*********************************************************************************

Chef David has so graciously provided us with two recipes from his 10-DVD series,  “Learn How to Cook (and eat your mistakes)!” They are as follows:

Chicken And Snow Peas

This is a fresher version of a Chinese take-out favorite.  It doesn’t have the Asian flavor profile, but is a satisfying entrée that provides a green vegetable and your protein.  Really quick for a weeknight dinner and terrific with some rice or a potato.

• 2 Tablespoons of Grape Seed Oil (or another oil of your choice, you can use corn oil or canola oil)
• 1 Cup of Peeled and Sliced Onions, cut into half moons
• 4 Chicken Breast Lobes, boneless and skinless, cut into 1-inch pieces
• 1 Cup of Snow Peas, strings removed
• 1 teaspoon of Kosher Salt
• 1 teaspoon of Ground Black Pepper

Tools:

• Skillet or Fry Pan
• Tongs

Wash and remove strings from 1 cup of snow peas (unless you have the “stringless” variety and then you don’t need to take the strings off them).  To pull the “strings” off, just start at the stem end and pull down on the stem down the straight side of the snow pea (as opposed to the curved side).  You should pull off a thin, stringy green thread.  We take these off because they are tough and because they’re not very good eating – it’s like flossing and eating at the same time, which isn’t good!

Cut Onion into 1 cup of half moons (or use your knife-practice half moons).

Take 4 chicken breast lobes (remove bones and skin if they are not boneless and skinless) cut breast meat into 1-inch pieces.  Wash your hands well in hot water and antibacterial soap after handling raw chicken.

Heat a skillet or fry pan over high heat for about a minute.

Put 2 Tablespoons of grape seed oil (or corn or canola oil) into the pan.

When oil is hot and shimmering, add 1 cup of half moon onions.

After about a minute, add cubed chicken pieces from 4 breast lobes to the onion and the oil.

Add 1 teaspoon of pepper and 1 teaspoon of kosher salt.

Keep stirring and moving the chicken – the chicken pieces start to turn white as they cook.

Toss in the stringed, washed 1 cup of snow peas.

If you see any pink pieces of chicken, turn them toward the pan so they cook through.  You can pull or cut open a piece of chicken to see that it is white and cooked through.  If you see a pink center, keep cooking it.

Taste a bite of the dish to make sure you like the seasoning (More salt?  More pepper?  More cooking time?).

Turn the burner OFF.

Serves 4 People

 

Clafouti

This started out as a French peasant dessert.  But the peasants lived like kings when they were eating this wonder of fruit and custard.  This is wildly versatile, depending on what kind of fruit you use and easier than pie (literally).  You prep your fruit, make a simple batter, pour it into two pie pans and you get two of these.  Eat one and give one away!

• 5 to 6 plums (or use another kind of fruit).  You want enough fruit for two 9- to 10-inch round pie pans of clafouti (24 cherries pitted, or 1 pint of strawberries – about 12 to 14 strawberries cut in half, or 1 pint of blueberries, seedless grapes – about 12 to 4 stemmed, or 4 peaches, peeled, pitted and sliced)

Dry Ingredients:

• 1 Cup of All-Purpose Flour
• ½ teaspoon of Table Salt
• 1 Cup of Sugar

Wet Ingredients:

• 2 Cups of Milk
• 3 Eggs
• 1 Tablespoon of Vanilla Extract
• Nonstick Cooking Spray

Tools:

• Mixing Bowl or Blender
• Whisk
• Pie Pans or Quiche Dishes
• Paring Knife
• Pie Server                                                                                                                            

Preheat your oven to 375-degrees.

Again, we start with the dry ingredients, take 1 cup of all-purpose flour and put it in a large mixing bowl (or the jar of your blender, if you want to use it).

Add ½ teaspoon of table salt to the flour.

Put in a cup of sugar with the flour and salt and whisk everything together – no powdery lumps or bumps!

Then pour in 2 cups of milk right on top of your dry ingredients and whisk.

Then crack 3 eggs and add them to the mixture in the mixing bowl.

Finally add 1 Tablespoon of vanilla extract and whisk together the batter (the batter will be lumpy, but that’s normal).  Set this batter aside while you prepare your fruit.

Take 2 pie pans (about two 9- to 10-inch round pie pans) and spray them with nonstick cooking spray or rub down the inside of the pie pans with butter.

Wash and prep whatever kind of fruit you’re using.  You want enough fruit for two 9- to 10-inch round pie pans of clafouti.  Your choice of 5 to 6 plums; 24 cherries pitted; or 1 pint of strawberries – about 12 to 14 strawberries cut in half; or 1 pint of blueberries; seedless grapes – about 12 to 14 stemmed; or 4 peaches, peeled, pitted and sliced.

Lay the washed and prepared fruit in the bottom of the pie pans that have been sprayed with your nonstick spray (or buttered up).

Go back to your batter and whisk it up a second to make sure it’s mixed.

Divide the batter between the two pie pans, pour a little in each and them even out the level so both pie pans are about the same depth of batter in the pans.

Put the clafouti-batter-and-fruit-filled pie pans into your preheated 375-degree oven.

Bake for about 30 to 45 minutes.  About half way through the baking, switch the pie pans around so they bake evenly in the oven (move the one on the bottom to the top rack, turn the sides of the pans facing the back of the oven toward the front of the oven).  Check after about 30 minutes, you want a little custard, pudding feel – it should not be liquid – but it should jiggle a little.  Sometimes clafouti can curl up, puff up and get kind of like a big fat, wavy pancake, but it will settle down as it cools.  Don’t let that scare you.

When the clafouti is baked to your satisfaction.  Turn the oven OFF.

Serves 12 to 16 People.

www.EatYourMistakes.com 

Moo Moo's Lentil Soup

This soup is a winter favorite because it is hearty with tons of flavor and even easy enough for the kids to make!  Serve it with a small green salad and crispy baguette and you’re all set! My kids love it with a tall glass of milk! (Moo moo is a nickname for my mom!) Karen Schulz

Ingredients

Butter or olive oil to sauté
1 chopped onion
2 cloves garlic minced
½ cup brown rice
1 cup lentils
8 cups of water
1 large can whole tomatoes with liquid
1 15oz can tomato sauce
2 tsp. ground cumin
2 tsp. oregano
¼ cup soy sauce
grated cheddar cheese
4 dollops of sour cream

Sauté garlic and onion until soft, approximately 4 minutes. Add grains (rice and lentils) and water, bring to boil.  Simmer for 45 minutes. Add tomatoes, sauce and spices. Simmer 30 minutes. Add soy sauce.  Sprinkle with a little kosher salt.

Carrot Ginger Soup

2 Tbs. vegetable oil

1/2 cup medium-diced onion

1/3 cup thinly sliced leeks

1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)

1 Tbs. minced fresh ginger

2 tsp. minced garlic

Kosher salt

5 cups vegetable broth, preferably homemade

3 Tbs. orange juice

1 3/4 lb. carrots, peeled, cut in half or quartered lengthwise if thick, and sliced 1/4 inch thick

1/4 cup thick whole yogurt, preferably Greek

Freshly ground black pepper

1/2 tsp. fresh lime juice; more as needed

1/3 cup thinly sliced fresh chives

Heat the vegetable oil in a 4 to 5 quart saucepan or Dutch oven over medium low heat. When hot, add the onion, leek, celery, ginger, garlic and a pinch of salt. Stir well, cover, reduce the heat to low and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. salt.

Add the carrots, vegetable broth and orange juice, stir well and bring to a simmer over medium heat. Cook, uncovered, stirring occupationally until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes. Take the pan off the heat and let the soup cool for 5 minutes.

Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded dishtowel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the yogurt and 1/2 tsp. of the lime juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lime juice as needed.

Ladle into soup bowls and garnish each serving with 1 to 2 tsp. chives.

Serves 8

The Best of Fine Cooking, No. 49, Soups & Sandwiches 2011, pg. 103, www.fincooking.com