Archive for March, 2012

3 slightly under-ripe peaches
1 poblano pepper
1/4 yellow onion
5 green onions, green parts only
juice from 1/4 lemon
1 1/2 tbs extra-virgin olive oil
kosher salt and fresh ground pepper to taste
Pit and quarter peaches and peel onion. Place on hot outdoor grill along with whole poblano pepper. Cook, turning items over, until pepper skin is charred; about 5 minutes. Remove. Let cool slightly.
Remove skin from peaches and pepper. Remove stem and seeds from pepper.
Finely dice pepper and onion, and dice peaches a little larger.
In a medium bowl, toss grilled ingredients together with green onions, lemon juice and olive oil. Season to taste.
Let sit for at least 1/2 hour to allow flavours to develop.
Serve over any grilled fish, including salmon, trout or tuna.
A note on Albacore: We chose Albacore tuna to go with the salsa. Albacore is a sustainable fishery. The tuna loin can be grilled whole, as one would a beef or pork loin, and can be cooked to the same levels of doneness (medium well, medium, medium rare).

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12 large egg whites, room temperature
1 tsp lemon juice
1 1/4 cups granulated sugar
2 tsp pure vanilla extract
1 cup cake flour (spooned into measure and leveled)
1 stick Starbucks VIA, Italian Roast
1/4 tsp salt
Add lemon juice to the bowl of a stand mixer and swirl. Fit into mixer along with whisk attachment. Add egg whites. Beat 1 minute on medium until foamy. Increase speed to medium-high; beat another 4 minutes.
Continue beating while adding vanilla. Add sugar, about a heaping tbs every few seconds, until stiff, glossy peaks have formed.
Transfer whites to an extra large bowl. Sift in flour, VIA and salt in thirds, folding gently after each addition.
Spoon batter into an ungreased angel-food cake pan. Using a clean butter knife, swirl through batter to release large air pockets. Smooth top.
Bake at 350F for 35 minutes, until cake springs back when lightly touched. Invert pan onto a baking sheet. Let cool for an hour. Run a sharp knife around the edge of the pan and tube to loosen cake, then unmold.
Serve with fresh berries and whipped cream, and a dusting of VIA.

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(makes 2)

4 slices artisan bread

4 fresh eggs

8 slices bacon, cooked, drippings reserved

1 tomato, sliced

4 slices sharp cheddar

2 tbs mayonnaise

herb salad

kosher salt, fresh ground pepper


Preheat oven to 350F. Place a pan over med-high heat.

For each sandwich, butter one side of two slices of bread. Spread insides with mayo and place tomato slices on one side, cheese on the other. Season tomato with salt and pepper. Place bread, buttered side down, in skillet. After 30 seconds, transfer to oven to melt cheese.

Meanwhile, heat 2-3 tsp bacon drippings in a small pan. Crack in 2 eggs and fry over-easy, leaving the yolks runny.

Remove pan from oven. Transfer bread to a cutting board. Add eggs, bacon and a few greens. Assemble and slice in half. Serve immediately.

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2 1/2 cups homemade chicken stock
5 cups fresh (or frozen) peas
3 tbs butter
handful pea shoots, leaves only
fresh lemon juice
olive oil
kosher salt/fresh ground pepper
creme fraiche

Bring stock to a boil in a large pot. Add peas, just to thaw (about a minute). Remove from heat. Blend. Strain through a sieve. Return liquid to pot and gently heat. Season and add butter.

Dress pea shoots to taste with a squeeze of fresh lemon juice, olive oil, kosher salt and fresh ground pepper. Garnish each bowl of soup with a spoonful of creme fraiche and some shoots.

Soup should be warm, not hot.

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2 cups all-purpose flour
1 cup rolled oats
1/4 tsp kosher salt
1 cup butter at room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs, beaten
1 tsp almond extract
2 cups coarsely chopped almonds
In a medium bowl, whisk together flour, oats and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Scrape sides and add eggs and extract and beat until smooth. Add flour mixture and mix slowly at first, then at medium speed until incorporated. Add chopped almonds and mix to evenly distribute.
Drop batter by rounded tablespoon onto Silpat- or parchment paper-lined baking sheets. Bake at 300F for 20-22 minutes. After a few minutes, transfer cookies to a cooling rack.
Makes up to 60 cookies, depending on how much batter you eat.

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2 cups all-purpose flour

½ cup wheat germ

2 tsp baking soda

2 tsp cinnamon

½ tsp salt

3 eggs

1 ½ cups granulated sugar

¾ cup vegetable oil

¾ cup buttermilk

2 tsp vanilla

14 oz can crushed pineapple

2 cups grated carrots

1 cup sweetened, shredded coconut

1 cup chopped walnuts



In a medium bowl, combine flour, wheat germ, soda, cinnamon and salt.  In a separate bowl, beat eggs and mix in sugar, oil, buttermilk and vanilla. Combine wet and dry mixtures, then fold in pineapple, carrots, coconut and nuts.  Pour into a greased 13x9x2 pan and bake at 350F for 55-60 minutes, or until toothpick comes out clean.


Mango Cream Cheese Frosting
16 oz soft cream cheese
10 tbs soft butter
4 tsp vanilla
2 cups confectioner’s sugar
1/2 cup mango puree

Cream together cream cheese, butter and vanilla. Gradually beat in sugar and mango until combined. Refrigerate to stiffen a little.


Mango Puree

1 ripe mango, peeled and cut into chunks (or frozen, thawed)
1 tbs sugar
1 tsp lime juice

Combine in a food processor until pureed.

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12 sugar snap peas, julienned
1 celery stalk, julienned
1/2 orange pepper, julienned
2 medium carrots, peeled and julienned
20 3-inch lengths green onion, julienned
100 grams rice vermicelli noodles, cooked and drained
2 cooked chicken breasts (poached or from a roasted chicken)
1 head iceburg lettuce, separated into leaves, cut into 4×6” pieces
As vegetables are julienned, place them on a baking sheet or platter that’s been lined with a damp paper towel. Cover with a second damp towel to keep from drying.
For the Asian dressing whisk together:
1/2 cup sweet chilli sauce
1/4 cup rice wine vinegar
2 tbs soy sauce
2 tbs mirin
1 tbs hoisin
1 tsp sambal oelek
Cup a piece of lettuce in the palm of your hand. Fill with a little of each ingredient. Drizzle with dressing and fold into a wrap.
Cooks note: “Julienne” is a method for cutting vegetables into matchstick-sized and shaped pieces. There’s a good slideshow at goodhousekeeping.com (keyword julienne). Rice vermicelli and the ingredients for the dressing are available in most supermarkets’ Asian sections.

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