Mushroom, Leek Soup with Yellow Cauliflower

A good mushroom soup makes the most of the subtle and sometimes rather elusive flavor of mushrooms. white mushrooms are used here for there pale color; cremini or, better still, portabello mushrooms give a fuller flavor, but turn the soup dark brown. Mushroom, Leek with Yellow Cauliflower Soup  is a delicious and nutritious soup, which should be served with crusty bread.

September Dessert - Cardamom Pear Compote over Vanilla Tapioca with Meringue and Pistachio

Ingredients:

For the vanilla tapioca:

• 2/3 cup large tapioca pearls
• 2 cups water
• 1 cup whole milk
• 1 cup almond milk
• 2 Tbsp honey
• 1 tsp  ground cardamom
• 1 vanilla bean, split lengthwise

For the pear compote:

• 4 firm, but ripe pears, peeled, halved, cored, cut into thick slices
• 1 1/5 cup water (or for adult version you can use sweet white wine)
• 1/2 tsp ground cardamom pods
• 2 cloves
• 1/4 cup sugar
• 1 tsp allspice berries
• lemon zest from 1/2 lemon

For the meringue:

• 4 egg whites
• 1 cup granulated sugar
• 1/3 cup pistachio, crushed

Directions:

Prepare the vanilla tapioca:
In a medium bowl, soak the tapioca pearls in the water for an hour. Drain and discard the water. In a large saucepan set over medium heat, bring the tapioca, milk, almond milk, honey and cardamom to a boil. Scrape seeds from vanilla bean into saucepan; add bean. Lower the heat and simmer 20-25 minutes or until the tapioca looks translucent. Remove from the heat, discard vanilla bean and place a piece of plastic wrap right on top to prevent a skin from forming as it cools.

Prepare the pear compote:
Combine water, sugar, lemon zest, cardamom,allspice berries and cloves in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add pears and simmer until tender, about 7 minutes. Using slotted spoon, transfer pears to medium bowl. Boil liquid in saucepan until slightly thickened and syrupy, about 15 minutes. Pour over pears.

Prepare the meringue:
Preheat an oven to 275°F. Line 2 baking sheets with parchment paper. In a bowl, combine the egg whites and sugar. Place over simmering water and whisk until the mixture is hot, 3 to 4 minutes. Transfer the bowl to a mixer and beat on high speed until stiff peaks form and the mixture is lukewarm, 4 to 5 minutes. Using a soup spoon, drop the batter in large mounds spaced 1 1/2 to 2 inches apart on the prepared baking sheets. Sprinkle with pistachio. Bake until crunchy outside and still chewy inside, 35 to 40 minutes. Transfer the pans to a wire rack and cool completely before removing the cookies from the parchment.

When ready to serve the dessert, spoon the tapioca into the bottom of each of 6 glasses, dividing it evenly. When the pear compote is cool, divide it in between the serving glasses on top of the tapioca. Top with meringue cookies.

Bon appetite!!!

Usha’s Hazelnut Roll from Cooking with Italian Grandmothers Cookbook

Bay Area chef and teacher, Jessica Theroux spent a year traveling throughout Italy, cooking and talking with Italian grandmothers from whom she learned the true art of food, family, and love. Her cookbook, Cooking with Italian Grandmothers, features over 100 delicious recipes, stunning photography, and the poignant stories of 12 grandmothers from nine regions, each of whom welcomed Theroux into her kitchen to share their wisdom and a soulful meal. Along the way, she meets Armida in Lunigiana and her Pasta di Farro with walnut-parsley sauce; Maria in Sicily and her homemade Ricotta; and Usha’s dense, flaky hazelnut roll in Le Marche.

Usha’s Hazelnut Roll

From: Cooking with Italian Grandmothers

"This hazelnut roll changed my life. Upon first bite, it revealed itself to be the nuttiest, flakiest, most comforting baked good I have ever eaten….It marked the beginning of my learning about how love can transform food and cooking, and it remains one of my favorite things to eat. I find a slice of this roll to be quite perfect for breakfast, with tea or coffee mid-afternoon, or as an after-dinner dessert. The roll is rich and dense, and will easily feed many, making it an ideal treat for a large group."



Ingredients:

For the dough:

• 10 1/2 ounces all-purpose flour
• 2 tsp baking powder
• 10 Tbsp. (1 1/4 sticks) frozen unsalted butter
• 1/2 cup sugar
• 1 egg
• 2 Tbsp. milk, water, or cream (I used almond milk)
• 1/2 tsp vanilla extract

For the hazelnut filling:

• 2 egg whites
• 1 egg yolk
• 6 Tbsp. water (I did not put water, the filing would be too runny)
• 3/4 cup sugar
• 4-5 drops bitter almost extract, or 3 bitter almonds (optional)
• 2 cups toasted hazelnuts, finely chopped or ground into rough pieces

For the glaze:

• 1 egg yolk
• 1 tsp milk

Directions:

Preheat the oven to 385 F, and line a baking sheet with parchment paper.

To prepare the pastry dough, mix together the flour and baking powder, and place them in a mound on a clean surface. Cut the frozen butter first into thin slabs, then long rectangles, and finally into very small cubes, about 5 to 10 millimeters. It is easiest to do this if you coat the butter and knife with some of the flour; this prevents the knife from sticking too much. Spread the butter cubes around the periphery of the flour mound. Make a well in the center of the flour. Add the sugar, egg, milk, and vanilla extract to the well. Scramble these together using a fork, then slowly incorporate the surrounding flour, using the fork to stir it in. When the mixture becomes too thick for the fork, use a large knife to cut in the rest of the flour and butter. Continue cutting the dough together, remembering to scrape under and turn over the dough during this process. Do this for a couple of minutes, until the dough is in the form of large, crumbly lumps. Wash and flour your hands. Briefly knead the dough until it is no longer sticking strongly to the board. If the dough is wet, feel free to sprinkle on a little extra flour. Do not over-knead. You still want to see the little pieces of butter in the dough; this will produce a flaky crust. Form the dough into a ball, wrap it in plastic, and refrigerate for 15 to 30 minutes.



While the dough chills, make the hazelnut filling; Whisk together the egg whites, yolk, sugar, and bitter almond. Stir in the chopped toasted hazelnuts. After the dough has chilled, sprinkle 1 to 2 tablespoons of flour onto your work surface, to prevent the dough from sticking. Roll the dough out to form a large rectangle, about 2 feet long and 1 foot wide. Remember to scrape underneath  the dough, and flip it over a few times; sprinkle a little flour on the surface each time you do this, again to keep the dough from sticking. Spread the filling evenly over the dough, to about 1/2 inch from the edges. Roll the long side of the dough over itself, using a knife to scrape under the dough if it is sticking. Roll all of the dough to form a long log. Carefully transfer the log to the baking sheet, forming it into a half circle. Fold each end of the dough over itself, pressing it together to close. Using a knife, cut a zigzag along the top of the roll. Whisk together the egg yolk and teaspoon of milk; lightly brush this over the top of the roll. Bake for 40 to 45 minutes, until the roll is crispy and dark golden brown on top. Serve warm or cooled to room temperature.

Quince Cardamom Tapioca Pudding with Homemade Crumbles - Have a Sweet Weekend!

Forgive me for posting a winter dessert today. I was looking for quinces all winter, unable to find them; a couple of days ago finally I got lucky, and here it is.

This recipe comes from many inspirations and memories. I remember one aroma from my childhood when my mother made compote from quince and it was so magically wonderful. I remember eating crepes with quince jam, the best breakfast ever. I never cooked tapioca before so I like to experiment with it and recently I discovered that I love cardamom-)))

This dessert is scrumptious, It takes some time to prepare, and worthwhile every minute of it. I hope you like it as much as I did, save it for next year when quinces are in season or you can make it with pears or peaches, which is certainly going to be  a summer dessert!



Serves 6
Ingredients:
For the poached quinces:

• 3 quinces, peeled, cored and quartered
• 1 cinnamon stick
• 1/2 tsp ground cardamom pods
• 5 cloves
• 1/4 cup (50gr) sugar
• 1 tsp allspice berries
• 1/2 lemon

For the vanilla tapioca:

• 2/3 cup large tapioca pearls
• 2 cups water
• 2 cups whole milk
• 2 Tbsp honey
• 1 tsp  ground cardamom

For the crumble:

• 1/4 cup brown rice flour
• 1/4 cup white oatmeal flour
• 1/4 cup tapioca flour
• OR 3/4 cup all purpose flour instead if not baking gluten free
• 1/4 cup finely chopped almonds
• 1/4 cup packed light brown sugar
• 1 egg yolk
• 2 1/2 tablespoons almond milk

Directions:

Prepare the cardamom tapioca:
In a medium bowl, soak the tapioca pearls in the water for an hour. Drain and discard the water. In a large saucepan set over medium heat, bring the tapioca, milk, honey and cardamom to a boil. Lower the heat and simmer 20-25 minutes or until the tapioca looks translucent. Remove from the heat and place a piece of plastic wrap right on top to prevent a skin from forming as it cools.



Prepare the quinces:
Place all the ingredients in a large saucepan and add enough water to cover the quinces. Bring the content of the pot to a boil over high heat, then reduce the heat to low, place a lid halfway over the pot and simmer for 40 minutes to an hour, or until the quinces are soft when you poke a knife through them. Mash the quince with syrup and reserve.



Prepare the crumble:
Position a rack in the upper third of an oven and preheat to 350°F. Coat a large baking sheet with nonstick cooking spray.

Combine all the ingredients in a large bowl and mix with your fingertips or a fork until the mixture resembles large beads. Spread the beads on the prepared baking sheet and bake, tossing them every so often as they become golden brown for 20 minutes. Let the crumbles cool.



When ready to serve, spoon the quince mixture into the bottom of each of 6 glasses, dividing it evenly. When the tapioca is completely cool, divide it in between the serving glasses on top of the quince mix. Sprinkle with crumbles, again dividing evenly.

Note: You might have leftover crumbles, you can crumble it up over oatmeal for breakfast or over ice cream.

Healthy Banana-Carrot Cake with Blackberries (no sugar, no butter)

Leonie de Sounin says of the carrot in her delightful book Magic in Herbs:

"So delicate is this vegetable that it is predestined by nature just to be taken from its cool ground and eaten right on the spot, crisp and fresh. Yet if you take it home and cook it, then please don't scrape this lovable rosy thing of charm. Just place it in a little boiling water. After a while the skin comes off easily and the carrot underneath looks just as alluring as in its original state."



Ingredients:

• 2 banana, large and ripe

• 3 eggs

• 3/4 cup almond milk

• 1/2 cup brown rice flour
• 1 cup oats
 
• a pinch of salt
 
• a pinch of saffron

• 2 carrots, shredded

• 1 cup walnuts, ground
• 1 tsp vanilla
• 1 Tbsp chia seeds (optional)
• 2 Tbsp coconut oil + more for the tartlets
• roasted almonds for serving
• blackberries with syrup for serving
• apricot jam for top (optional)

Direction:

Preheat the oven to 350F.

Mash the bananas with a fork, add the eggs and coconut oil and whisk together. Add almond milk, brown rice flour, oats, chia seeds, vanilla, salt and saffron and stir around. Shred the carrots and ground the walnuts, add to the mixture and stir around.



Grease the inside of 2 large 8-inch tartlet tins with coconut oil. Pour the batter into the tins and bake for about 30 minutes. Serve the cakes while they are warm, together with blackberries  and roaster almonds.

Tip: If you like the cake to be a little sweeter, brush the top of the cake with a warm apricot jam.



Happy Spring!