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Kumquat Marmalade

March 22, 2012 by Laurie Jesch-Kulseth @ Relishing It

For the last few weeks, I’ve been obsessed with kumquats.  I’ve been blending them to make salad dressing, slicing them thin as a salad topper, and making this delicious marmalade.  For those of you who haven’t tasted a kumquat, they are quite tart.  I guess the best way to describe their flavor is like a cross between an orange and a lemon– with the emphasis on the orange-like qualities.  And they’re perfect for this citrus-obsessed girl.   I almost decided not to share this recipe, since it’s hardly a recipe at all.  I thought it might be ridiculous to write about something made from just three ingredients– one of them being water.  But I kept on making batch after batch of this amazing marmalade, and eventually figured I had to share it.

I’ve been enjoying this marmalade on sandwiches with brie and arugula.  Sometimes I even throw a piece of bacon on top, because bacon goes with everything (I know we’ve already established this).  It’s true though.  The salty bacon works so beautifully with the sweet, yet tart flavors of the marmalade.  Sometimes, for a little added punch, I like to sprinkle some red pepper flakes on top.  And aside from brie, this topping goes well with both ricotta and goat cheeses.  Fresh herbs, such as thyme or rosemary, are also great additions.  Come to think of it, I may even throw a sprig or two into the next batch.  It would make a dramatic topping for a rich vanilla cheesecake…with a bit of rosemary for garnish!

The most time-consuming part is slicing all of the kumquats, but after that it’s smooth sailing.  The recipe here is for one jar, but I usually increase the ingredients to make four or five at a time.  Since I love to give homemade things away for little gifts, I’ve been using the larger batches for that purpose.  It’s like giving a little jar of sunshine.  Make some of this fabulous marmalade, give some away.  It’ll make you happy.  I promise.

The Recipe:  Kumquat Marmalade

(Makes enough for an 8 ounce jam jar)

15 Kumquats

3/4 cup granulated sugar OR 1/3 cup honey (both versions are equally delicious!)

1/2 cup water

To make the marmalade, wash the kumquats.  Slice them as thin as as you can — peelings and all.  Carefully remove the seeds, as you come across them.  In a small heavy-bottomed saucepan over medium-high heat add the kumquats, sugar or honey,  and water.  Sir with a wooden spoon.  As you do this more tiny seeds may float to the top of the water — remove them with the spoon. Bring to a boil, then immediately reduce the heat to an aggressive simmer.  Cover with the lid and stir frequently.  After about 30 minutes the kumquats should be tender, though it may happen sooner depending upon your heat level.   Remove the lid, raise the heat, and let cook a bit longer until the mixture becomes your desired consistency.  About another 15-20 minutes is where I like mine, though it will depend on how high your heat was.  Keep in mind that it won’t completely thicken until it is chilled in the refrigerator.   Remove from the heat and let cool a bit in the pan before you pour it into your sanitized jam jar.  Put into the refrigerator to chill.  It will keep for about a month — though it will be long gone before then.

Thanks for stopping by Relishing It!  Have a great weekend.

Laurie

Posted in Breakfast | Tagged , , , , , | 26 Comments »

Whole Wheat Pasta Carbonara with Bacon, Peas, and Mint

March 20, 2012 by Laurie Jesch-Kulseth @ Relishing It

This is one of my family’s favorite weeknight meals.  It’s quick, easy, pretty healthy, and best of all it tastes fantastic.  The pea and mint combination is so refreshing– it’s perfect for this time of the year and will remind you of Spring.  Ideally, I like to use fresh peas in this dish, but frozen ones make an exceptional alternative.  And the little salty bites of crisp, smoky bacon are a nice contrast to the fresh flavors.

Now I love a good, rich carbonara– really, I do.  But this dish is not thick and creamy.  This is a much lighter version that contains very little cream and only one egg.  Despite this, it works remarkably well.   I reserve the heavy version for an evening when I feel like being a bit more indulgent,  but for our everyday meals, I cut back significantly.  The key to this recipe is to remember that it’s really just an outline.  Use as much bacon, mint, peas, and parmesan cheese as you like- it’s a matter of personal taste.  My family loves peas, so we use an entire package.  You can certainly add more parmesan, as well.  Just remember to loosen the pasta with reserved pasta water to get the level of creaminess that you want.  And most importantly, be ready to eat this dish immediately.  The creaminess will not last long, so it’s best served right away.

One last thing:  be sure to enter my cookbook giveaway I’m having to celebrate Relishing It’s First Anniversary– enter here!

The Recipe: Whole Wheat Pasta Carbonara with Bacon, Peas, and Mint

(Makes 4 servings)

1  pound of whole wheat spaghetti or linguine

1 10 ounce package of organic sweet peas

6-8 slices bacon, or more to taste

handful of grated parmesan or grana padano cheese (about 1/2 cup)

about 1/4 cup chopped fresh mint

1 large organic egg lightly beaten with 1/4 cup organic heavy cream

a few grates of fresh nutmeg

Cook the bacon in a large skillet until crisp.  Remove from pan and wipe pan clean with a paper towel.  Chop the bacon and set aside.   In a small bowl lightly beat the egg, cream, and nutmeg together.  Set aside.  Meanwhile, cook the pasta according to directions on package.  Add the peas into the hot water when the pasta is one minute from being “al dente”.  Reserve one cup of the pasta water.  Drain pasta and peas and pour into the skillet the bacon was cooked into.  Pour the egg/cream/nutmeg mixture over the hot pasta and toss with thongs.  The hot pasta will cook the egg.  Add a bit of the reserved pasta water to loosen the pasta more, if you desire.  Sprinkle the parmesan over the pasta.  Top with the chopped bacon and chopped mint.  Eat immediately!  Enjoy.

Source:  Adapted from Jamie Oliver’s Jamie’s Dinners

Thanks for stopping by!

Laurie

Posted in Savory | Tagged , , , , , , , , | 11 Comments »

Tres Leche Cake, One Year of Blogging, and a Giveaway!

March 16, 2012 by Laurie Jesch-Kulseth @ Relishing It

Yesterday was my first anniversary here at Relishing It.  For me, it’s a bit mind-boggling.  I remember the day I told Radd that I wanted to write a food blog.  I recall mulling over what I wanted the blog to be about, and being both excited and nervous when I finally took the plunge with that first post.  As much as I love having a visual place to keep my most-loved recipes, I really wanted share them with people.  And, of course, I wondered if anyone would read them?  Thankfully, all of you have been stopping by to share in this with me.  You’ve helped make blogging a wonderful experience.  ‘Life-changing’ may sound a bit dramatic, but for me it’s close to the truth.

I was a bit fearful that I’d be doing this solo– sequestered in my kitchen cooking/baking away then writing to no one about it.  Instead, blogging has opened up a whole new social world.  I had no idea there were so many MN food bloggers.  And I was surprised to see how close-knit, and accepting they all were.  In the last year, I’ve made friendships through blogging that mean the world to me.  I’ve also been lucky enough to “meet” so many wonderful people through Twitter.  People who are as excited about food, health, and the environment as I am.  I’ve had the opportunity to chat with chefs and writers that I admire in the culinary world– people who have taken the time to help with advice and support.  The internet can really close those vast spaces between people, and I’m thankful that through Relishing It, my world has expanded beyond our little neighborhood in St. Paul, MN.

I will say, there are definite ups and downs to food blogging.  It’s a huge commitment.  Testing the recipes, taking the photographs, and then writing about the experience often takes a colossal amount of time.  And it’s not exactly convenient.  As I write this, I chuckle when I think about how many times I’ve cursed at having to open the kitchen door in mid-January to try to squeeze the last bit of sunlight into the room for a decent photo.  And trying to keep two small children entertained while frosting a multi-layer cake always makes things ‘interesting’.  Even so, it’s been such a wonderful experience for me.

As a thank you to you readers who stop by my little corner of the internet to see what I have to say; and to my wonderful friends and family who are always so encouraging, I’m giving away a prize to mark my first anniversary!  By now you all know that I love cookbooks.  One lucky reader will get to choose one of these lovely cookbooks that I often turn to for inspiration:  “In the Kitchen With a Good Appetite”  by Melissa Clark, “Plenty” by Yotam Ottolenghi, and “Super Natural Every Day”, by Heidi Swanson.  A crisp new one, of course (I wouldn’t dream of parting with mine.)  To enter the contest just leave a comment– say whatever you want– at the end of this post.  If you follow me on  twitter , and tweet about my giveaway, you’ll get a second entry.  You must come back to the comment section here and tell me you did so in a separate comment.  Here’s a sample tweet.  “Enter to win a cookbook from @LaurieJKul to celebrate “Relishing It’s”  first blogiversary!  Enter here: https://relishingit.com/2012/03/16/tres-leche-cake-one-year-of-blogging-and-a-giveaway/ #giveaway”.  You can even enter a third time if you subscribe to Relishing It– again, just tell me in a separate comment on this blog post.  The contest ends on March 22, 2012 at 11:59 pm Eastern Time.  It’s is only open to US residents (sorry).  Please be sure to leave your email in the appropriate spot in the comment section, so that I may contact the winner.  Allow roughly 4 weeks to receive your cookbook.  (I’m just being realistic folks — why is it so hard to get to the post office?)  Good Luck!

UPDATE:  The winner of the cookbook giveaway is Tammy Kimbler!  Congratulations Tammy!  The winner was chosen using Random.org.  Thank you All for the very kind and wonderful comments.  I enjoyed reading through all of them.

And since we’re celebrating, I thought it fitting to share my family’s go-to celebration cake.  This is the King of the Cakes in our house– all four of use would pick this beauty over anything else.  The is cake layered in three different types of milk…well, actually four.  It’s a simple whipped cream “frosting” with a bit of creme fraiche mixed in to help it hold its shape.  If you can’t find creme fraiche, just make it without it.  The extra fat content in creme fraiche helps the whipped cream keep it’s shape longer, but will certainly be delicious without it.  This cake can last for about 2 days in the refrigerator if covered, but for optimum results should be eaten right away.   The best part?  It’s quite easy to make.  I hope you give it a try!

The Recipe:  Tres Leche Cake

For the Cake:

2 large eggs, room temperature

3/4 cup (5 1/2 ounces) granulated sugar

1 teaspoon vanilla extract

1/4 cup,  canola oil

1 cup all-purpose flour (4 1/2 ounces)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup buttermilk, at room temperature (or microwaved a few seconds)

For the Soaking Liquid:

1/2 can (7 ounces) sweetened condensed milk

1/2 teaspoon vanilla

1 cup half and half

For the Topping:

1/2 cup (2 1/4 ounces) confectioners’ sugar

4 cups heavy cream, cold

1/3 cup creme fraiche, cold

1/2 teaspoon vanilla extract

Preheat the oven to 350°F.  Prepare a 8-inch round cake pan by buttering it, lining with parchment paper, buttering the parchment, and lightly coating it with flour.  Tap out any excess.  Set aside.

In a small bowl, whisk together the flour, baking soda, baking powder, and salt.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, add the eggs, sugar, and vanilla.  Mix on medium for about 2-3 minutes, or until there is a bit of volume and the mixture is a light pale color.  Add the oil, and mix for a minute longer, until it is thoroughly combined.  Scrape down the sides, as needed.  Sprinkle dry ingredients over the wet and mix until combined, about 30 seconds.  Add the buttermilk and mix until just combined — do not over mix.  Bake for 25-27 minutes, or until the top is golden brown and a cake tester comes out with almost no crumbs.  Cool completely in the pan.

When the cake has cooled, begin making the soaking liquid.  Mix the sweetened condensed milk, half and half, and vanilla in a medium bowl and set aside.

Run a knife along the edges of the pan to loosen the cake.  Invert cake onto a flat surface, such as a plate.  Using a serrated knife, horizontally cut the cake into two equal halves.  Place each half, cut side up, into it’s own rimmed baking sheet, or anything flat that it will fit into.  Slowly pour the liquid equally over each of the cake halves.   Let it soak in while you prepare the whipped topping.

In a cold bowl of a stand mixer fitted with the cold whisk attachment, add the heavy cream.  Start on low and slowly increase the speed to medium-high.  After about a minute, add the creme fraiche.  Continue beating and when it’s about half-way whipped  slowly sprinkle the confectioners’ sugar into the cream.  Continue beating on medium-high until it is fully whipped, is smooth and has shape.  Be careful not to over-whip or it will look curdled.

On a cake stand place the bottom layer of cake, cut side up.  At this point, it’s a good idea to tuck waxed paper under the edges of the cake.  It will catch any topping and make clean-up a cinch.   Mound 1/3 of the topping onto it and smooth it out with an offset spatula.  Place the other layer of cake, cut side down on top of that.  Place 1/3 of the topping on the sides, and 1/3 on the top.  Smooth out with an offset spatula. Garnish with raspberries.  Best if eaten right away, but will keep fairly well covered in the refrigerator for 2 days.  3 days is pushing it, but I’ve certainly devoured a piece at that point.

Source:  Adapted from this recipe originally from Cafe Latté in St. Paul, MN

A special thank you to my husband, Radd, for all of his help on this blog this past year — I truly appreciate it.  To Radd and our kids — thank you all for being so patient as I snap picture of our dinner before we devour it.  And thanks for always being excited (or pretending to be ) to try new things.  Thanks to my readers, once again for always stopping by to say hello!  I can’t wait to see where this next year will take us!

Laurie

Posted in Dessert | Tagged , , , , , , | 90 Comments »

Grasshopper Bars

March 12, 2012 by Laurie Jesch-Kulseth @ Relishing It

The St. Patrick’s Day preparations are in full-swing at our house!  My parents will be coming for a visit this weekend to help us celebrate, and my kids are about to burst with excitement!  The brisket is already in it’s brine for homemade corned beef.  I made and toasted my own mixture for pickling spice this year.  The fragrance was fantastic.  So exciting!  The fun party hats and favors have been purchased, and I found a fabulous “green” dessert to help mark the day.

I’ve actually been wanting to make these bars for quite some time, but that beautiful green hue made be hold off until St. Patrick’s Day.  Last year I made this indulgent stout cake that still ranks as one of my favorite cakes of all time.  Apparently, a bit of alcohol in the token St. Patty’s Day dessert is how we roll in the Kulseth house.

My kids are big fans of mint.  In these bars, when combined with the chocolate, it’s brilliant.  These little numbers do not disappoint.  The brownie layer is perfectly fudge-y.  It’s worth noting that under-baking the brownie layer by a minute or so will lead to a perfect bar in the end.  The mint buttercream in the center is ideal– perfectly minty, but not overpowering.  And the top layer is a rich chocolate shell that holds it all together.  These bars keep very well, they’ll last at least 4 days in the refrigerator.

The Recipe: Grasshopper Bars

For the Brownie:

3/4 cup (4 ounces) all-purpose flour

1 teaspoon kosher salt

1 tablespoon Dutch-processed unsweetened cocoa

5 ounces good quality dark chocolate (60-72%) coarsely chopped (I used Sharffen Berger)

1/2 cup (1 stick) unsalted butter, cut into chunks

3/4 cup granulated sugar

1/4 cup firmly packed light brown sugar

3 large eggs, at room temperature

1 teaspoon vanilla extract

1/2 teaspoon espresso powder

For the Buttercream:

3/4 cup granulated sugar

2 tablespoons all-purpose flour

3/4 cup milk

2 tablespoons heavy cream

1 1/2 sticks (3/4 cup) unsalted butter, softened but still cool, cut into small chunks

3 tablespoons crème de menthe

1 teaspoon peppermint extract

For the Chocolate Glaze:

6 ounces good-quality dark chocolate (60-72%) coarsely chopped

1 teaspoon light corn syrup

1/2 cup (1 stick) unsalted butter, softened, cut into chunks

Preheat oven to 325°F.  Butter the sides and bottom of a glass or metal 9-by-13-inch pan.  Line the bottom with parchment paper, and butter the parchment.  Set aside.

To make the Brownie:  In a medium bowl, whisk together the flour, salt, and cocoa powder.  Set aside.  In a small saucepan over medium/low heat,  add the chocolate and the butter.  Stirring constantly with a rubber spatula until everything is completely melted.  Be careful not to burn the chocolate.  Alternately, this can be done over a hot water bath.  Remove from heat and whisk in the sugars until they are completely combined.  Pour into a large bowl, and let sit until it cools to room temperature.

In a small bowl, gently mix the 3 eggs, vanilla, and espresso powder.  Add the egg mixture to the bowl of chocolate.   Whisk until just combined.  Be careful to not over -mix the batter, as it will lead to a cakey brownie.  Sprinkle the flour mixture over the chocolate and fold the dry ingredients into the wet using a rubber spatula until just a trace amount of flour/cocoa mixture is visible.  Again, do not over-mix.

Pour batter into prepared pan and smooth out with an offset spatula.  Bake for 12-15 minutes, rotating halfway.  These brownies will benefit from being slightly under-baked.  A toothpick inserted into the brownies at an angle should contain a few loose crumbs.  Remove from oven and let cool completely.

To make the Buttercream:  In a heavy-bottomed saucepan, whisk the sugar and flour together.  Add the milk and cream and cook and cook over medium heat, whisking often until the mixture comes to a boil and has thickened, about 5-7 minutes.

Transfer the mixture to a bowl of a stand mixer fitted with the paddle attachment.  Beat on high speed until cool.  Reduce speed to low and add the butter and mix until thoroughly incorporated.  Increase the speed to medium-high and beat until filling is light and fluffy.  Add the crème de menthe and peppermint extract and mix until combined.  If the buttercream is too soft, chill slightly in the refrigerator and then mix again until it is the right consistency.  If the buttercream is too firm, place the bowl over a pot of simmering water and re-mix to the right consistency.  Spread the filling evenly across the top of the cooled brownie layer and place the pan in the refrigerator for a minimum of 45 minutes.

To make the Chocolate Glaze:  In a small saucepan over medium-low heat, combine the chocolate, corn syrup, and butter.  Stir constantly with a rubber spatula until the mixture is completely melted and smooth.  Remove from heat and stir vigorously for 1 minute to release some of the heat.  Pour the mixture over the chilled mint buttercream layer.  Use an offset spatula to smooth it out into an even layer.  Place the pan back in the refrigerator until it hardens, about 1 hour.

It is best to cut into the bars using a knife warmed underneath warm water, wiped clean each time.  Store the bars covered in the refrigerator for up to 4 days.  Enjoy!

Source:  Adapted from Baked Explorations

Be sure to check back later this week  — Relishing It will be having it’s first giveaway and I’m so excited!

Laurie

Posted in Dessert | Tagged , , , , , , , , | 8 Comments »

Chocolate, Walnut, and Oatmeal Cookies with Browned Butter and Coconut Oil

March 9, 2012 by Laurie Jesch-Kulseth @ Relishing It

I know, I know, could I possible have a more lengthy title for a recipe?  I could.  I didn’t mention the whole wheat flour.  You get the idea.  This is a cookie recipe I’ve been playing around with for the last few weeks.  You already know that I’m a cookie fiend, so this one is for me (and hopefully you).  It has all of my favorite  flavors that make-up a perfect cookie.

Let’s break this down.  First, I wanted to create a cookie that contains coconut oil.  You can read a bit about it here on my friend Amy’s blog.  Not only do I love the health factor, but the flavor is phenomenal.  Use virgin coconut oil as opposed to regular, as it has a more noticeable coconut flavor.   Then there’s the browned butter.  Is there anything that brown butter does not make better?  Of course not.  It adds a deep caramel-like flavor that is unforgettable.  The toasted walnuts add a brilliant crunch.  Now cookies are obviously not going to be terribly healthy, but I slipped in whole wheat flour and rolled oats for fiber.   Finally, we get to the chocolate chips.  Use good quality chocolate, or even go the chunk route and chop your own.

All of these elements come together to make this delicious cookie.  It’s loaded with great ingredients and has wonderful texture– crisp on the very edges and soft in the middle.  Now that’s what I’m talking about.  My husband declared this the best cookie he’s ever eaten.  So, that’s something, right?!  I hope you enjoy these little morsels as much as I have!

The Recipe:  Chocolate Chip, Walnut, and Oatmeal Cookies with Browned Butter and Coconut Oil

(Makes 24-26 cookies)

1 cup packed brown sugar

1/2 cup virgin coconut oil

1/4 cup (4 tablespoons) butter, browned

1 egg, lightly beaten

1 teaspoon vanilla

1 cup (5 ounces) whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 cup rolled oats

1 cup chocolate chips (Ghirardelli 60 % cacao chips are my favorite)

1/2 cup chopped walnuts, toasted

Preheat oven to 350°F.  Line a baking sheet with parchment paper.

In a small saucepan over medium heat add the butter.  Stirring frequently with a wooden spoon, cook the butter until it becomes a beautiful medium colored brown, just a few minutes.   Too little will not have enough flavor, and too much will taste burnt.  It will smell fragrant and somewhat caramel-like.  Remove from heat and pour into a bowl to cool for at least 10 minutes.

In a small sauté  pan over medium heat add the walnuts.  Stirring frequently, toast them until they become fragrant, just a few minutes.  Keep a watchful eye, as they can burn quickly.  Remove from heat and pour onto a plate to cool for 5 minutes.

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.  Set aside.

In a bowl of a stand mixer fitted with a paddle attachment (a hand mixer or bowl and wooden spoon can also be used), add the coconut oil, browned butter (brown bits, too), and brown sugar.  Cream the mixture on medium speed for about 2 minutes.  Mix the beaten egg and vanilla together and pour that into the bowl.  Continue to cream for about 3-4 more minutes, or until the mixture has gained a little volume and has become pale in color (Note: it won’t have as much volume as cookies with room temperature butter). Add the flour mixture and mix until combined.  Turn the machine off and stir in the oats, chocolate chips and walnuts by hand.

Roll into balls by hand or use a small scoop.  Use a bit of pressure to make the mixture form a solid ball.  Bake cookies for 9-10 minutes, the edges should just be starting to turn golden brown.  Remove from oven and let cool on pan for a couple of minutes.  Remove from pan and place on a cooling rack.  The cookies will keep for a few days in an airtight container.  Enjoy!

Have a wonderful weekend, friends!  Be sure to check back next week — something exciting will be happening on Relishing It!

Laurie

Posted in Dessert | Tagged , , , , , , , | 10 Comments »

Green and Yellow Split Pea Soup with Smoked Ham Shank

March 7, 2012 by Laurie Jesch-Kulseth @ Relishing It

I get the impression that when most people hear ‘pea soup’, they evision a bowl of thick green goo.  While I’ve seen my share of that style, I think– generally– split-pea soup has gotten a bad rap.  It doesn’t have to be tasteless mush.  Instead, split-pea soup can be beautiful, colorful, and full of amazing flavors and textures.  Of course, peas pair perfectly with the rich, salty flavor of a smoked ham shank.

It may take a bit longer to get the wonderful ham broth, but it’s worth the effort.  Keep in mind, you can cook the broth/ham shank and refrigerate it overnight or until you are ready to make the soup.  Aside from helping manage your prep time, doing so makes it easier to remove the fat from the soup.  Then re-heat the broth and continue with the recipe.  And remember, peas are best when handled delicately. Keep a watchful eye on them, as they cook rather quickly.  I like them to retain their shape and to have a bit of a toothsome bite.  Don’t forget to add the parsley and the lemon, as they really brighten this soup up.  It’s a perfect finish.  Hope you enjoy!

The Recipe:  Green and Yellow Split Pea Soup with Smoked Ham Shank

2 tablespoons olive oil

1/2 large white onion, chopped (1 1/4 cups)

5 – 6 large carrots, peeled and chopped (1 1/2 cups)

5 – 6 medium parsnips, peeled and chopped (1 cup)

kosher salt and cracked black pepper

1 1/2 pounds smoked ham shank

1 cup yellow spilt peas, rinsed

1 cup green split peas, rinsed

juice of 1/2 lemon

1 tablespoon chopped fresh parsley

In a large Dutch oven over medium heat add the olive oil.  Sauté the onion, carrots, parsnips, and a sprinkle of salt and pepper for about 5 minutes.  Add 2 quarts of water and the smoked ham shank.  Bring to a boil and cover, then reduce heat to a medium simmer.  Cook for about 2 hours, or until the ham shank is very tender and falling off of the bone.  Remove ham shank from soup and shred the ham from it.  Discard the bone.  Meanwhile, take a spoon a carefully remove any fat from the broth and discard.  Bring the broth back to a medium simmer and add the split peas and the shredded ham. Cook the soup for another 30 minutes, or until the split peas are tender, but still hold their shape.  Make sure to not over-cook it.  Re-season with salt and pepper, if necessary.  Stir in the chopped parsley and the juice of a 1/2 lemon.  Enjoy!

As always, thanks for stopping by Relishing It!

Laurie

Posted in Soup | Tagged , , , , | 3 Comments »

Chocolate Babka

March 5, 2012 by Laurie Jesch-Kulseth @ Relishing It

I distinctly remember the first time I ate a piece of chocolate babka bread.  It floored me.  I had a hard time wrapping my brain around the fact that it looked so sweet– like a dessert bread– but instead had so much more flavorful depth.  Those simple swirls wrapped around chunks of bittersweet chocolate were amazing.  And though it wasn’t what I was expecting, I loved it.  I was hooked.  Since that first piece, I’ve ordered chocolate babka whenever I’ve had the opportunity.  Some have been amazing, while others just didn’t quite get it right.

For today’s recipe, I’ve found a babka that definitely gets it right.  Being able to make something at home that is just as good, if not better, than the versions I’ve tried elsewhere is one of the most satisfying things about cooking and baking.  And this babka ranks right up there with the best I’ve ever eaten.  The bread is moist and soft, and of course, not overly sweet.  I love the big chunks of chocolate and the subtle kiss of cinnamon that make every bite interesting.  In a word, it’s perfect.

This babka is not difficult to make, and I think the pictures should help you visualize each step.  As always, fancy equipment is not necessary.  Every step can be done by hand, though it’ll take a bit longer to mix and knead the dough.  The results are worth the little added effort.  This babka begs to be eaten while sipping a cup of coffee and chatting with a good friend.  I hope you make this one, you’ll be so happy you did!

The Recipe: Chocolate Babka

For the Bread:

2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast

1/4 cup granulated sugar

3/4 cup warm milk (110 degrees)

1 large egg plus one large egg yolk

3 cups (15 ounces) all-purpose flour, plus more for surface

1/2 teaspoon kosher salt

1 stick (8 tablespoons) unsalted butter at room temperature, plus more for bowl and pan

1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash

For the Filling:

8 ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)

1/2 cup granulated sugar

1 1/2 teaspoons ground cinnamon

4 tablespoons unsalted butter, at room temperature, cut into small pieces

1/4 teaspoon kosher salt

For the Crumb Topping:

1/4 cup plus 2 tablespoons confectioners’ sugar

1/4 cup all-purpose flour

3 tablespoons unsalted butter, room temperature

To make the bread: In a medium bowl, sprinkle the yeast and a pinch of sugar over the milk and let stand for about 5 minutes, or until foamy.  In another bowl, whisk together the remaining sugar, the egg and the yolk.  Whisk into the yeast mixture.  In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and kosher salt.  Add the egg mixture and mix on low speed until almost fully combined, about 30 seconds.  Switch to the dough-hook attachment, and add the butter.  Mix until smooth, soft, and slightly sticky, about 9-10 minutes.  Butter a large bowl.  Turn out the dough onto a floured surface and knead a few times until smooth.  Place in bowl and cover with plastic wrap.  Let stand in a warm place until doubled in size, roughly 1- 1 1/2 hours or longer (it will depend upon how warm your house is).

Meanwhile, make the chocolate filling.  In a medium bowl, combine the chocolate chunks, sugar, cinnamon, and salt.  Cut in the butter with a fork, pastry cutter, or my favorite way, your fingers, until combined.

Once the dough has doubled in size, punch it down.  Place it on a flour work surface.  Let rest for 5 minutes and then roll it out into a 18-inch square.  Reserve a 1/2 cup of the filling and sprinkle the rest over the dough, leaving a 1-inch border.  Brush the edges with the egg wash.  Tightly roll the dough from one end to the other, like a jelly roll.  Pinch the seam to seal.  Fold in half and form a “U” shape.  Twist 2 or 3 times to “braid”.  Make sure to pinch the ends of braid together, as well.  Butter a 5-by-10-inch loaf pan, line with parchment, leaving 1-inch overhangs; then butter the parchment paper.  Place the dough in the pan and brush with egg wash.

To make the crumb topping, in a small bowl combine the confectioners’ sugar, flour, and butter.  Mix with your finger until large, moist clumps form.  Sprinkle topping along with 1/2 cup reserved chocolate filling over the cake.  It’s ok if it falls down the sides of the cake, it will bake up beautifully.

Preheat oven to 350°F.  Drape plastic wrap over the dough.  Let rise in a warm place until risen by half, about 30 minutes.

Place bread pan on a cookie sheet, in case any of the topping tumbles off while baking.  Place in the oven (center rack).  Bake rotating halfway through, until golden, about 55 minutes.  Reduce oven temperature to 325°F.  Bake until deeply golden, about 15-20 minutes more (cover with foil if top gets too dark).  Transfer pan to wire rack to cool completely before removing from pan.  Bread can be stored in an airtight container (with plastic wrap placed on cut ends) for about 3 days.

Source:  Adapted from Martha Stewart Living, 2011

Thanks for stopping by Relishing It.  I’d love to hear about some of the foods you’ve been relishing in your life lately!

Laurie

Posted in Breakfast, Dessert | Tagged , , , , , | 27 Comments »

Mole-Inspired Roasted Pork Shoulder with Crackling Cornmeal Cakes

March 1, 2012 by Laurie Jesch-Kulseth @ Relishing It

Alright, I’m salivating looking at the pictures of this unbelievable mole-inspired pork shoulder (MOLE-lay).  You see,  I often blog at night before I go to bed, which means I’m just starting to get hungry.  It’s been a few days since we had this delicious meal, but now I’m thinking that I may have to make it again this weekend.  I’m not sure I’ll be able to prepare pork shoulder any other way (that might be a lie, but dang– it’s really amazing!).

I love the varied spice combination here.  Combining the cocoa and cinnamon, along with the pork works perfectly– they compliment each other so well.  We were able to enjoy two meals out of this one pork shoulder.  The first time we made shredded tacos served with chunks of avocado and lime.  Wowzer!  Then we made these fantastic savory cornmeal cakes to go with it the next night.  The cakes were perfect, they were substantial and best of all, had that nice ‘toothsome’ bite.  The flavor of the cornmeal was a nice base for the the intriguing mole flavors.

A few things to consider when you make this.  Sometimes it’s difficult to get the exact amount of meat listed for recipes.  If you can’t find a 2 1/2 pound pork shoulder, or would just like to make more (because the leftovers are fabulous) just get a bigger one.  Increase the amount of the seasonings a little, and cook it a bit longer.  It’s not a big deal at all– one of the joys of cooking is getting confident enough to make changes and substitutions as needed.  Remember, it’s just food.  Take control of it and make it your own.  Enjoy the pork shoulder on either the cornmeal cakes or as tacos.  They’re brilliant!

The Recipe: Mole-Inspired Roasted Pork Shoulder with Crackling Cornmeal Cakes

For the Mole-Inspired Pork Shoulder:

1 tablespoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon natural cocoa powder

1 teaspoon dark brown sugar

1/3 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon dried oregano

1/2 teaspoon granulated sugar

1 tablespoon kosher salt

2 1/2 pounds pork shoulder, (bone-in or boned are both fine), trimmed of fat

1 head of garlic, broken into cloves, peeling is optional

In a medium sized bowl, add all of the dry ingredients.  Stir with a spoon, or use your fingers like I do, until thoroughly combined.  Place pork shoulder on a plate and rub the spice mixture all over it.  Let sit at room temperature for 1 hour, or in the refrigerator for 2 – 24 hours.

Preheat oven to 275°F.  Place the pork shoulder in a Dutch oven, or a similar pan of some sort that is deep and has a lid.  (If you don’t have either, you can also wrap the pork shoulder in aluminum foil, making sure the seam is at the top, so the juices don’t seep out.  Then place in an oven-proof skillet or casserole.) Add the garlic cloves to the pan.  Place a sheet of aluminum foil over the top of the Dutch oven and then place the lid securely on it.

Roast the pork until it is very tender and falling off of the bone, about 2 hours.  When it is done, transfer to a platter and cover with foil.  Defat the juices by putting them in the freezer for 10 minutes and then spoon the fat off with a spoon.  Shred the pork with two forks and pour the juices over the top of them.

Crackling Cornmeal Cakes

(makes about ten to twelve 2-inch cakes)

1 teaspoon kosher salt

1 2/3 cups coarse cornmeal

1/3 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup buttermilk

2 eggs, lightly beaten

2 tablespoons melted butter, plus more for the pan

In a large bowl, whisk the dry ingredients together until combined.  Stir in the buttermilk, eggs, and melted butter.  (Add more or less buttermilk depending upon if you prefer your pancake thick or crispy.)

Heat a large skillet over medium heat and brush the surface with butter.  Pour the batter onto the pan, 2 tablespoons at a time works well.  Cook the cakes until they bubble at the surface and set and the edges on the underside are brown.  Flip them and continue to cook.  Repeat until all of the batter is gone, making sure to butter the pan each time.  Serve as soon as they are done, or keep warm, covered with tea towels in an oven warmed to 200°F.

Serve the pancakes smeared with sour cream and piled high with the mole-inspired pork shoulder.  A squirt of lime juice and a few sprigs of cilantro will complete the meal nicely.  Enjoy!

Source:  Adapted from Sally Schneider’s the Improvisational Cook

Thanks for stopping by Relishing It today!

Laurie

Posted in Savory | Tagged , , , , , , | 14 Comments »

Cauliflower and Sunchoke Soup with Bacon Crumbles

February 27, 2012 by Laurie Jesch-Kulseth @ Relishing It


Let’s add one more tasty, healthy, soup to the repetoir.  This one is interesting because the main ingredient is cauliflower.  That’s right, cauliflower.  Sure, it probably hasn’t crossed your mind to make cauliflower soup before, but let me try to convince you that you should.  I love cauliflower (thankfully my kids are HUGE fans, too), so it’s no surprise that I really like this soup.  But aside from the great flavor, cruciferous vegetables are wonderful for your health.  Don’t believe me?  Read here.  Aside from snacking on fresh cauliflower, I love it pureéd.  Mashed cauliflower instead of mashed potatoes?  Divine.  The flavor mellows a bit and the texture is soft and creamy.  Those same characteristics are what make this dish so good.  Here, you get the illusion of eating a thick, cream-laden soup, when in truth it’s almost entirely healthy vegetables that your body needs.

If you’ve never heard of sunchokes, they are also called Jerusalem artichokes.  They’re kind of a funny-looking tuber with a distinct, subtle, earthy flavor.  I guess the best comparison I can come up with is that they taste like a cross between a water chestnut and a potato.  Here, they’re marvelous.  The leeks and rosemary are nice additions, too.  Use fresh rosemary if you have it (even a bit more than the dried amount listed).  I often turn to my dried herbs in the winter time, as fresh can sometimes be a bit pricey.

While dried rosemary is fine here, you’ll definitely want to use fresh parsley for the garnish.  It’s not expensive, and it’ll really brighten the soup.  Finally, there’s the bacon.  I’ve been told that bacon makes everything better, and for the most part, I think that’s about right.  Just a few crumbles on top, and you have the perfect complement to the subtlety of the puréed cauliflower.  If you want to go vegetarian, skip the bacon and substitute vegetable broth for the chicken and enjoy the pure earthiness of the herbs and vegetables.

The Recipe:  Cauliflower and Sunchoke Soup with Bacon Crumbles

2 tablespoons olive oil

3 cloves garlic, peeled and chopped

1 1/2 pounds sunchokes, peeled and chopped

2 pounds cauliflower florets (from about a 3 pound head), chopped

2 large leeks, white and green parts only, chopped

1 quart plus 3 cups (7 cups total) organic chicken broth

1 teaspoon dried rosemary

1/4 teaspoon ground allspice

1 dried bay leaf

kosher salt

5-6 slices of bacon, cooked and crumbled, for garnish

chopped fresh parsley, for garnish

In a large Dutch oven over medium heat, add the olive oil.  When hot, add the leeks and garlic and sauté for a couple of minutes.  Add the chicken broth, cauliflower, sunchokes, rosemary, allspice, bay leaf, and a sprinkle of salt.  While covered, bring to a boil, then reduce heat to a medium simmer.    The pot will look a bit crowded, but the vegetables will soften and reduce as it cooks.  After about 25-30 minutes or whenever the vegetables are soft, remove the bay leaf from the soup.  Using an immersion blender, purée the soup until it is uniform in texture and without lumps.  Alternately, a stand blender can be used to purée the soup, just make sure to do it in batches, as it all won’t fit at one time.  When the soup is puréed, taste it.  Adjust seasonings, if necessary.  Serve sprinkled with bacon and fresh parsley.  Enjoy!

Thanks for stopping by Relishing It!  Come join SoupaPalooza at TidyMom and Dine and Dishsponsored by KitchenAid, Red Star Yeast and Le Creuset

Laurie

Posted in Soup | Tagged , , , , , , | 7 Comments »

Wild Rice and Mushroom Soup

February 23, 2012 by Laurie Jesch-Kulseth @ Relishing It

If you haven’t noticed yet, I’m all about soups.  Just take a look at the soup section here for proof.  It’s not just that they’re generally hard to mess up, and that they come together quickly, but there’s just something so satisfying about a good soup.   To be honest, soup is one of my favorite things about living so far north.  It’s one of the reasons I have a hard time saying goodbye to Winter.  I love sitting down with my family to a big kettle of hot soup loaded with vegetables, grains, or legumes.  And I love to try different spices– to see how they meld together in the broth.   

Since we eat soup so often during Winter (several times per week), I try to keep it healthy.  These are our everyday meals, after all.  You likely know that I splurge on occasion and make a meal that isn’t exactly low in the calorie count.  But for the food that nourishes us every day, I try to be a bit more moderate.  My version of wild rice and mushroom soup is light, yet still packed with flavor and nutrients.  It’s far removed from those thick, goopy versions– laden with flour– that you often find in restaurants.  As an aside, it took me years to convince my husband that the stick-to-your-spoon soups are overrated.  He’s finally come around.

To keep the soup lighter, I like to use evaporated milk.  It makes it creamy, without the heaviness of actual cream.  And ‘yes’, you can always use real cream instead.  If you do so, just make sure to add it at the end so it doesn’t curdle.  And if you really prefer a little more thickness, I recommend making a roux from cornstarch and water.  Again, add it near the end of your cooking time.  This is the perfect soup for making a few things ahead of time.  Both the chicken and the wild rice can be prepared in advance and refrigerated.  If you do it this way, the soup really comes together in a cinch.

One last thing to keep in mind here– and I guess I mean to generalize this to all of my recipes– but pay attention to the salt.  If you look back through my other recipes, you’ll see I usually don’t give precise measurements for how much salt to add.  Salt can make or break a dish.  A quote by chef Thomas Keller has stuck with me– and I’ll paraphrase– if you can taste the salt, you’ve added to much.  Salt should enhance the other flavors, but you shouldn’t taste the salt.  My point is, since every broth and roasted chicken contains different levels of salt, you’ll have to decide how much you want to add.  Taste, taste, taste!

The Recipe: Wild Rice and Mushroom Soup 

(Serves 4 comfortably)

3/4 cup dry wild rice, cooked

7-8 medium carrots, chopped (about 1 1/4 cup)

1/2 medium white onion, chopped (about 1 cup)

4 celery stalks with leaves, chopped

2 tablespoons olive oil

8 ounces crimini mushrooms, sliced thick (between 2 – 2 1/4 cups)

1 large leek, white and green parts only, chopped

3 tablespoons dry sherry

2 quarts organic chicken broth

1 can (12 ounces) evaporated milk

2 cups roasted chicken, thickly shredded or cubed

1 tablespoon chopped parsley

kosher salt and freshly cracked pepper

 

Cook the wild rice according to directions on package.  Make sure not to overcook it; it will cook a bit longer in the soup.  Heat the olive oil in a large Dutch oven over medium heat.  Add the onions, carrots, leeks, celery,  and a pinch of salt and pepper.   Sauté for a few minutes until vegetables start to soften, making sure to stir a few times.  When the vegetables are somewhat soft, add the chicken broth, mushrooms, and rice.  Raise the heat and bring to a boil.  Reduce heat and simmer for about 20 minutes, or until all of the vegetables are tender.  Add the evaporated milk, chicken, and sherry.  Let simmer until the chicken has warmed through and the flavors have melded.  Season with salt, pepper, and stir in the chopped parsley.  Enjoy with a piece of crusty bread!

Have a wonderful weekend!

Laurie

Posted in Soup | Tagged , , , , | 5 Comments »

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