Recipe (Re)creation: Paleo Pumpkin Seed Bread

I'm clearly on a baking kick right now, and this pumpkin bread is everything fall dreams are made of. It is low carb, gluten free, and incredibly satisfying. Equally good on its own or spread with nut butter, it makes the perfect breakfast or on-the-go snack. My kids love it too, which is always a bonus. I based my recipe on this pumpkin bread, but made some tweaks here and there. I hope you enjoy this one as much as I do.

Makes 1 loaf

Ingredients:

• 4 eggs
• 1 cup pumpkin puree
• 1 tsp. vanilla extract
• 1/2 cup coconut oil, melted
• 1/2 cup coconut flour
• 1/4 cup maple syrup
• 1 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 1 tbsp. sunflower seeds
• 1 tbsp. pumpkin seeds
• 1 tsp. sesame seeds

Directions:

-Preheat oven to 350 degrees F and line a loaf pan with parchment paper. 

-Toast the seeds in a skillet until slightly browned.

-Mix all the wet ingredients in a medium bowl.

-Mix all the dry ingredients in a medium bowl. 

-Add the dry ingredients to the wet and mix thoroughly.

-Sprinkle the seeds on top.

-Bake in the oven for 45-55 minutes, or until cooked through.

-Allow to cool slightly and slice.

-EAT.

Restaurant (Re)creation: Tartine's Kale Caesar

The bread at Tartine Bakery is legendary and sells out within an hour almost every day.  While I LOVE their bread, I am still of the mindset that I would rather buy it than make it.  So buy it I do!  The best part is, you don't have to eat it all in one day one at the risk of having to throw it out once it is no longer fresh.  Their day-old bread is perfect for homemade croutons.  Really any day-old high quality bread will do.  These croutons pair perfectly with most salads, but especially this kale caesar below.  I just got Red Russian Kale delivered in my vegetable box from Albert & Eve and it was the perfect incentive to try out this recipe.  I got it straight from The Tartine Bread Cookbook, and made just one small change.  I used fewer anchovies in the dressing than the recipe calls for, since I'm not a huge anchovy fan, but other than that, it's true to the original.  The recipe is fairly simple, healthy, and the perfect addition to a weekday meal.  Plus, you don't have to wait in long line at Tartine to enjoy this- you can have it in the comfort or your own kitchen.  What could be better?

Serves 4-6

Ingredients

For the croutons:

• 4 slices day-old country bread (or any rustic baguette)
• 2 tablespoons olive oil
• salt

For the Caesar dressing:

• 2 lemons
• 3 cloves garlic, diced
• 5 olive oil-packed anchovy fillets
• 1 large egg yolk
• Salt
• 2 cups olive oil

For the salad:

• 2 lbs kale, center stem removed
• 2/3 cup shaved aged parmesan

Directions

Preheat the oven to 400 degrees F.  Tear bread into 1 1/2 inch chunks and toss with olive oil and a pinch of salt.

Spread the bread evenly on a baking sheet and bake for about 12 minutes, or until golden brown.  Remove from head and set aside.

To make the dressing, grate the zest from 1 lemon.  Put the garlic, anchovies, and lemon zest in a mortar and pestle and pound to make a thick paste.

Add the egg yolk, a pinch of salt, and a squeeze of lemon juice and stir to combine.  While stirring, pour in 1/2 cup of the oil a little bit at a time.  The mixture should look smooth and creamy.  Continue adding the oil as you stir until the dressing thickens, adding squeezes of lemon periodically.  Add salt and lemon juice to taste and add water (one spoonful at a time) until dressing thins to the consistency of heavy cream.

Combine kale and croutons in a large bowl.  Pour the dressing over the kale and toss.  Top with Parmesan and serve immediately.

Enjoy!

Tartine Bakery
600 Guerrero Street
San Francisco, CA
(415) 487-2600
www.tartinebakery.com

Recipe (Re)creation: Mushroom Ragout with Poached Egg

~ From Top: Sautéed Mushrooms,
My Mushroom Ragout (Re)creation, Close-up ~

This recipe was not inspired by a restaurant, but rather by a wonderful cookbook that a dear friend recommended.  The cookbook is called Plenty and is written by London Chef Yotam Ottolenghi.  The cookbook is vegetarian (and I am not), but the dishes are savory enough that you don't even miss the meat.  I altered Ottolenghi's recipe by using chicken eggs rather than duck eggs, sage instead of parsley, vegetable stock (rather than the homemade version) and topped the dish with shredded parmesan.  Its the perfect cold-weather comfort food.  Enjoy!

Serving size: 2

Ingredients:

• 1/2 oz dried porcini mushrooms
• 1 cups water
• 1 1/2 cups vegetable broth
• 1 lb mixed mushrooms (oyster, cremini, shitake, etc)
• 1/2 lb sourdough bread, crusts removed
• 4 1/2 tbsps olive oil
• 2 garlic cloves, crushed
• 1/2 cup white wine
• 3 thyme sprigs
• 2-4 eggs, depending on appetite ; )
• Vinegar, for poaching
• 1/4 cup sour cream
• 2 tbsps chopped tarragon
• 2 tbsps chopped sage
• Salt & pepper 

Directions:

-Soak dried porcini in 1 cup water and set aside for 30 minutes.

-Preheat oven to 400 degrees.

-Cut bread into 1-inch cubes and toss with 2 tbsps olive oil, crushed garlic and salt.

-Place bread on a baking sheet and toast for 15 minutes, or until they start to brown.

-Pour 1 tbsp of olive oil in a skillet and heat on medium-high heat.

-Add mushrooms in batches, cooking for 2 minutes on each side, then remove and set aside when the mushrooms start to brown (add more olive oil as necessary).

-Pour white wine & vegetable broth into the same skillet.  

-Next, lift the porcini out of its soaking water (squeezing to remove excess water) and set aside with the other mushrooms.

-Pour the porcini water into the skillet with the broth & wine and add thyme and salt.

-Simmer the broth until it has reduced to about 1 cup (20 minutes) and remove from heat and set aside.

-To poach the eggs, fill a small saucepan with just enough water to cover an egg, add a splash of vinegar and bring to a boil.

-Crack an egg into a small cup and carefully pour into the boiling water.

-Immediately remove the pan from heat and let the egg "poach" for 5 minutes.

-Lift the egg out of the pan and place in a bowl of warm water.

-Repeat this process for each egg and once all the eggs are poached, dry them on a paper towel.

-Reheat the broth and add the mushrooms, sour cream, most of the chopped herbs and salt and pepper.

-Once the mushroom mixture is hot, divide the bread croutons on two plates and spoon the mushrooms ragout over the croutons evenly. 

-Top with 1-2 poaches eggs, the remaining herbs, and some freshly shaved parmesan to top it all off.

~Simply divine~

Restaurant (Re)creation: Terzo's Chicken Spiedini

~ My Spiedini (Re)creation (both pictured above) ~

I had to start with a Terzo (re)creation because anyone who knows me even a little is aware that Terzo is my home away from home.  I have a minor obsession with the place.  I eat there at least twice a week and they treat me like family.  I love everything on their menu, but my all-time favorite is their chicken spiedini. I cannot tell you the excitement I felt when I saw that Terzo's Chef, Mark Gordon shared his spiedini recipe in an interview back in 2008 (see interview).  I dream about their combo of grilled bread, tender chicken and spicy chimichurri sauce.  I made a few tweaks, but stayed pretty true to the original.  I was surprised by how easy it was and it looked and tasted almost exactly the same as Terzo's version.  That is a sign of a successful (re)creation!  This will become a weeknight staple for sure...

Serving Size: 12 Skewers

Ingredients:

For chicken marinade:

• 1 garlic clove, peeled and sliced
• 1 bay leaf crumbled
• 2 teaspoons sweet paprika
• 1/2 tablespoon salt
• 1/2 teaspoon dried crushed chili flakes
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped cilantro
• 2 splashes sherry vinegar
• 3 tablespoons olive oil

For spiedini:

• 2 lbs skinless, boneless chicken cut into 1/2-inch cubes
• 1/2 loaf country white bread, crusts removed, cut into 1/2-inch cubes
• 1 large yellow onion, cut into 1/2-inch cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cut cilantro leaves, coursely chopped
• 12 8-inch bamboo skewers

Directions:

For the marinade: 

Put all ingredients in a food processor and blend until coursely chopped.

For the spiedini:

Soak the skewers in warm water (so they don't catch on fire!).

Place cubed chicken in a mixing bowl and mix with 2 tbsp (or more) of the marinade.

Place bread cubes in another bowl and toss with olive oil, salt, and pepper to taste.

Skewer the pieces of chicken, bread, and onions on each skewer and repeat.

Brush more marinade on the skewers before grilling.

Grill over a BBQ or grill pan until the chicken is fully cooked and the bread is crispy, rotating the skewers so they are cooked uniformly.

Top with extra marinade, a healthy splash of olive oil, and more fresh cilantro.

Note: If you are a carb fiend, you can make a few extra skewers of just the grilled bread (its heavenly)

Enjoy!

Terzo
http://www.terzosf.com/
3011 Steiner St (@ Union)
San Francisco, CA
(415) 441-3200