This glorious purple beetroot and walnut hummus is a simple concoction that’s perfect as a dip with flatbreads or in a sandwich with some tangy cheese.
Spread the walnuts on a rimmed baking sheet and toast in the oven for 5 to 7 minutes.
In a food processor, crumble the stale bread. Then add the beets, tahini, the garlic if using, the toasted walnuts, the cumin, half the lemon juice, salt and pepper and blend to a thick paste. Add the olive oil and pulse a couple of times.
Taste the mixture and adjust for lemon juice and seasoning. Cover and refrigerate for up to a couple days. Bring to room temperature prior to serving.
Spread the walnuts on a rimmed baking sheet and toast in the oven for 5 to 7 minutes.
In a food processor, crumble the stale bread. Then add the beets, tahini, the garlic if using, the toasted walnuts, the cumin, half the lemon juice, salt and pepper and blend to a thick paste. Add the olive oil and pulse a couple of times.
Taste the mixture and adjust for lemon juice and seasoning. Cover and refrigerate for up to a couple days. Bring to room temperature prior to serving.
When it’s grey and snowy outside, I crave sunshine. Sliced papaya does the trick for me. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya not only gives me my warm weather fix but helps in weight loss and fighting cellulite. It’s the ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to brighten the tropical taste.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
Time to reset, clean out and get back in my jeans. Beetroots are packed with iron, folic acid, magnesium and antioxidants. Combined with orange juice and spinach in a delicious, gorgeous, deep red juice, they’re sure to kick start my day.
5mediumorangespeeled and segmented or roughly chopped
1cupspinach leaves, rinsed
2/3cupcold water
Servings: glasses
Instructions
Push the beet, oranges and spinach through a juice extractor. Stir in the water and serve. If you don't have a juice extractor, use a high-powered blender and then strain it through a fine-mesh sieve.
Time to reset, clean out and get back in my jeans. Beetroots are packed with iron , folic acid, magnesium and antioxidants. Combined with orange juice and spinach in a delicious, deep red juice they are sure to kick start my day.
5mediumorangespeeled and segmented or roughly chopped
1cupspinach leaves, rinsed
2/3cupcold water
Servings: glasses
Instructions
Push the beet, oranges and spinach through a juice extractor. Stir in the water and serve. If you don't have a juice extractor, use a high-powered blender and then strain it through a fine-mesh sieve.
Everyone has a favorite pancake recipe. This is mine. It rises high with a soft, tender, sponge-like texture that’s ready to soak up creamy butter and maple syrup. Add bananas or berries or a dollop of whipped cream or whatever you want for a truly decadent breakfast. Sometimes I have the kids prepare and weight all the ingredients the night before with the wet ingredients in a bowl that goes in the fridge and the dry ingredients in another bowl. Then in the morning we’re ready to go.
I also like to make a quick apple marmalade and slather it between the pancakes. I cook 3 peeled, cored and chopped baking apples in 3 tablespoons butter in a saucepan over low heat until they begin to soften. Then I add some grated lemon, 2 tablespoon water, and 1/2 cup sugar and I boil the mixture until I end up with a thick purée. It keeps in the refrigerator for up to two weeks. In the summer I substitute peaches for apples and orange blossom honey for sugar. YUM!
Sift the flour, baking powder, salt and sugar into a bowl. Put the milk, eggs, and cooled melted butter into a second large bowl and mix with a whisk.
Add the dry ingredients to the wet ingredients and gently combine. Do not overwork the pancake batter. It doesn't matter if the batter isn't smooth. Rest the batter for at least half hour for higher and fluffier pancakes.
Heat a griddle or nonstick skillet over medium heat. Add a pat of butter and reduce the heat to medium-low or low. When the butter is melted, pour the batter into the pan in batches of 3 or 4 rounds and cook for 1 minute, until small bubbles begin to appear on the surface. Turn the pancake and cook until golden brown. Transfer to a plate and keep warm in a low oven. Repeat with the remaining batter.
Serve with butter, maple syrup, powdered sugar or even whipped cream.
Recipe Notes
You can add a sliced banana or some berries to the batter right before cooking or some chocolate chips, a teaspoon of poppy seeds and honey.
Home-cured salmon is an elegant starter for a dinner party or a beautiful day-after-the-cocktail-party breakfast. No cooking required, which is a great thing when spending a lot of time in the kitchen isn’t high on your agenda.
Toast the fennel and coriander seeds in a dry small skillet over medium heat until fragrant. Transfer to a bowl and add the juniper berries, sugar, salt and orange and lemon zests.
Place the salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack the spice cure on the flesh side of the salmon, pressing so it adheres.
Toss the beets and chopped dill in a medium bowl and combine. Spread this onto the flesh side of fish and again press. Fold the sides of the parchment over the salmon and then wrap it tightly in plastic wrap. Set another baking sheet on top of salmon and weight it with three 28-oz. cans or the equivalent in cookbooks or other heavy things you have in your kitchen. Refrigerate for 24 to 48 hours before slicing and serving.
Home cured salmon is an elegant a starter or beautiful for a day after the party breakfast. No cooking required, a great thing when spending hours in the kitchen is not high on the agenda.
Toast the fennel and coriander seeds in a dry small skillet over medium heat until fragrant. Transfer to a bowl and add the juniper berries, sugar, salt and orange and lemon zests.
Place the salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack the spice cure on the flesh side of the salmon, pressing so it adheres.
Toss the beets and chopped dill in a medium bowl and combine. Spread this onto the flesh side of fish and again press. Fold the sides of the parchment over the salmon and then wrap it tightly in plastic wrap. Set another baking sheet on top of salmon and weight it with three 28-oz. cans or the equivalent in cookbooks or other heavy things you have in your kitchen. Refrigerate for 24 to 48 hours before slicing and serving.
A jar of my marinated goat cheese makes an easy, tasty and lovely gift for the holidays. It’s spectacular simply slathered on crusty bread, crumbled on salads, even grilled and sandwiched in a baguette. It doesn’t require any cooking but it sure shows a lot of love. Give it as a hostess gift and share some yumminess.
2tbspfresh rosemarythyme, oregano are really good substitutions
4smallchili peppers
1largelemon
2tbspfennel seeds
4clovesgarlicpeeled
2cupsolive oilenough to cover the cheese in the jar
Servings: large jars
Instructions
Divide the cheese among 4 sterilized jars. Add the bay leaves and the rosemary sprigs to the jars.
Cut the chilis in half. Cut 8 strips of zest from the lemon. Arrange the lemon strips and the chili next to the cheeses in the jars. Add the fennel seeds and the garlic cloves to the jars.
Pour in enough olive oil so the cheeses are completely covered. Seal the jars and place them in the refrigerator. Bring to room temperature before serving.
Recipe Notes
Store in the fridge for up to two weeks. Eat with some crusty bread or crumble on salads or grill on slices of baguette for a quick and easy crostino.
Heat the oven to 400°F. Line baking sheets with baking paper.
Put the flour, salt, cayenne, and baking powder in a food processor. Pulse to combine. Add the butter and pulse again until the butter is in small pieces, six to eight 1-second pulses. Add the cheeses, pulse, and finally, add the egg and pulse until the mixture just starts to come together.
Tip the dough on an unfloured surface. Knead by lightly smearing the ingredients together as you push them away from you with the heel of your hand until the dough is cohesive.
Shape the dough into logs roughly 2 inches in diameter and wrap in film and chill for a couple of hours, until firm.
Take the logs out of the fridge, remove film and brush with egg and paprika and coat with the sesame and cumin seeds. Slice the log in to disk about 1/8 of an inch high.
Arrange the disks on the lined baking trays spacing well. Bake in the oven for 12 to 15 minutes. To test, break one in half and look to see if the center still looks doughy. If so, cook for a few more minutes, but be careful not to overbake. Let cool on a rack and store only when completely cool.
Recipe Notes
Keep a couple of extra logs in the freezer. Slice and bake when guests pop by! I also like to add cheddar or blue cheese and nuts.
I like to gift this colorful, cheery and easy recipe for delicious berry vodka in pretty bottles . It’s great served on ice, in little shot glass or in flutes with champagne for an alternative to Kir Royale.
Place the berries and the lemon zest with the sugar in a large metal bowl and crush with the back of a wooden spoon. Add the Vanilla pod, mix all and leave to rest and macerate for two hours, until the sugar has dissolved and the fruit has become juicy.
Spoon the content of the bowl in to a large glass jar and cover with the vodka. Mix well and chill for at least one week in the fridge or up to a month.
Staring the vodka through a fine sieve, decant into pretty sterilized bottles.
Recipe Notes
The Infused Vodka will keep for up to months in the fridge or 6 months in the freezer. Rose petals are a great addition to the berries and citrus as well.
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Preheat the oven an 400F and line a think baking sheet with baking parchment.
Put the sugar in a small tasting pan and heat in the preheated oven for about 7-8 minutes, or until hot to the touch.
Place the egg whites and salt in a bowl of a free standing mixer fitted with a whisk. Remove the hot sugar from the oven and turn the temperature of the oven down to 225F
Quickly tip the sugar on to the egg whites and whisk on a medium speed for 8 to 10 mines, until the meringue is very stiff, white and cold.
Using a large metal spoon fold the cocoa in to the meringue, using three or four light strokes. The trick is to keep the mixture marbleized in the appearance.
Spoon the mixture on to the prepared baking sheets in 4 to 6 large peak meringues. This is the fun part, don't smash the meringue, free from it.
Cook in the middle of the shelf for 1 1/2 to 1 3/4 hours, or until crisp and dry. Remove from the oven a leave to cool on the baking sheet.
Recipe Notes
You can use cooked and sieved raspberries, or chopped almonds, pistachios, hazelnuts and desiccated coconut to swirl the meringues.
I cook the raspberries with a spoon of sugar and half juice of a lemon until soft then I sieve the mixture. This is a basic coolie.
Preheat oven at 350F. Prep baking sheets and lined them with parchment paper
Melt 1 and 1/2 cup of the chocolate with the butter on double boiler over simmering water, or in the microwave on a low setting. Stir until smooth and set aside to cool slightly.
Reserve the remains chopped chocolate to mix in the batter.
Whisk the sugars and the eggs together in a large bowl for a couple of minutes. You can use a stand n mixer fitted with a paddle attachment. Frankly, I like to make cookies by hand. It's good exercise and then I don't feel guilty licking the spoon. Add the vanilla extract the melted chocolate and butter mixture, and stir until smooth.
Sift flour, cocoa powder, baking soda, making powder and the salt together, then mix into the cookie mixture and stir until smooth. Add the reserved chocolate chunks, the pecans and the fresh ginger and mix until combined.
Using a desert spoon or a 1 1/2 inch ice cream scoop, drop the batter on the lined baking sheets, spacing them 2 inches apart. Flatten slightly and bake in batches on the middle shelf until set. About 10-12 minutes.
Let the cookies cool on the sheets on wire rack for two minutes. Transfer the cookies on parchment to racks to cool completely. Repeat with the remaining cookie dough.
Stored in air tight containers the cookies will keep for up to a week.
Recipe Notes
Dry cherries, almonds, hazelnut or coconut can be added or substituted. White chocolate chunks work well too.
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Preheat the oven at 340F. Line two trays to bake 12 muffins with paper cases.
Sift the together the flour, baking powder and salt and set aside.
In a mixing bowl whisk the egg with the sugar and the melted butter. Whisk in the milk and lemon zest then gently fold in the berries. Keep a few berries aside to decorate the top.
Add the sifted dry ingredients very gently with a spatula and combine the ingredients but make sure to stir enough to combine enough although some lumps should be visible. Do this by hand!
Spoon the mixture in the muffin cases to fill them up. Cover with the crumble topping and dot with a few extra berries.
Bake for 30-35 minutes or until a skewer comes out clean. Take out of the tray and cool over a rack.
Crumble
Put the flower, sugar and butter and mix with you hands until you have a uniform breadcrumb consistency. Don't over do it or you will be left with a baking dough. No panic if this happens just make cookies out of it! and restart the process.
Double the recipe and keep the crumble in a ziplock bag up to 3 months.
Recipe Notes
You can substitute the butter in the muffins with 1 1/2 cup of vegetable oil for a light crumb.
You can also use different fruits, chocolate and nuts combinations. My favorites are white chocolate chips and bananas, pear and fresh ginger or walnut and apples.
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Preheat the oven an 400F and line a think baking sheet with baking parchment.
Put the sugar in a small tasting pan and heat in the preheated oven for about 7-8 minutes, or until hot to the touch.
Place the egg whites and salt in a bowl of a free standing mixer fitted with a whisk. Remove the hot sugar from the oven and turn the temperature of the oven down to 225F
Quickly tip the sugar on to the egg whites and whisk on a medium speed for 8 to 10 mines, until the meringue is very stiff, white and cold.
Using a large metal spoon fold the cocoa in to the meringue, using three or four light strokes. The trick is to keep the mixture marbleized in the appearance.
Spoon the mixture on to the prepared baking sheets in 4 to 6 large peak meringues. This is the fun part, don't smash the meringue, free from it.
Cook in the middle of the shelf for 1 1/2 to 1 3/4 hours, or until crisp and dry. Remove from the oven a leave to cool on the baking sheet.
Recipe Notes
You can use cooked and sieved raspberries, or chopped almonds, pistachios, hazelnuts and desiccated coconut to swirl the meringues.
I cook the raspberries with a spoon of sugar and half juice of a lemon until soft then I sieve the mixture. This is a basic coolie.
Preheat oven to 350F.
Peel and halve the potatoes in half. Place them on a chopping board, cut side down. Slice the potatoes one at the time thinly, but be careful not to cut through the potatoes. I place a chopstick along each sides of the potato to prevent the knife going all the way through.
Combine the oil and the melted butter. Place the potatoes cut side down on a lined baking dish in a single layer. Coat the potatoes with the oil and butter mixture using a brush.
Bake for 45 minutes basting frequently with the remaining oil and butter. Combine the crumbs and the grated cheddar cheese.
After 45 minute sprinkle the potatoes with a little salt and the combine crumbs and cheddar cheese. Bake for an extra 15 minutes or until golden brown.
Thank you for all the great comments and posts about why you would love to attend the Taste of Fairfield on Sunday October the 9th, the scrumptious event organized by TownVibeand Fairfield Magazine !
We worked hard to read through all the comments; Then we realized we have a bit of a soft spot for cute romantic couples, so Kirsten won the two free tickets and she will be celebrating with her foodie husband on his birthday at the Southport’s Delamar Hotel.
TRAY CHIC!
There is still time to buy your tickets online at tasteoffairfield.com General Admission tickets cost $50: including food, drink, and entertainment. VIP Admission—with access to the Black Rock Galleries Fusion Lounge costs $100 and includes ongoing food service, drinks from VIP bar, entertainment, private parking, and a TV.
For more information you can contact TownVibe at 203-431-1708 or Robin Phillips at rphillips@townvibe.com
After reading all your comments I got really hungry, so I decided to make a quick late dinner and wouldn’t you know it! my fridge was full of cheese. Tuesday, after listening to my wise foodie and glutton friend Alina, I had stopped by at Liuzzi in Hamden, Ct and loaded up and I mean, loaded UP, with fresh mozzarella.
So what does a hungry chef make late at night with a lot of fresh, gooey mozzarella in less than 15 minutes?
Mozzarella in carrozza is the ultimate italian, comfort food. Bread, cheese, salt, egg, bread crumbs, FRY. Yeassss! move over grilled cheese.I have attached the recipe below. It’s so easy and good once you make it and bite in to it, you will never go back. Carrozza means chariot. So even if this sandwich is perfect for a quick dinner or a cozy meal, I think it is truly a royal treat. You can also add some prosciutto for extra saltiness and substance, but I’m kind of a purist and I like to bite trough the crunchy and salty bread, in anticipation of a mouth full of the warm and melty mozzarella.
Arrange 4 slices of bread on a wooden board. Whisk the 2 eggs in a shallow dish. Prepare the bread crumbs on a piece of waxed paper. Cut the mozzarella in even thin slices.
Arrange the slices of mozzarella on the bread, sprinkle a little salt and pepper, then cover with the remaining four slices and press to close well.
Dip the sandwiches one by one in the egg mixture and then coat with the bread crumbs, making sure to shake the excess off.
Heat up a pan with the oil and then gently fry the sandwiches until golden brown and crunchy. The Mozzarella will be warm, almost melted and should form ribbons when pulled.
Arrange 4 slices of bread on a wooden board. Whisk the 2 eggs in a shallow dish. Prepare the bread crumbs on a piece of waxed paper. Cut the mozzarella in even thin slices.
Arrange the slices of mozzarella on the bread, sprinkle a little salt and pepper, then cover with the remaining four slices and press to close well.
Dip the sandwiches one by one in the egg mixture and then coat with the bread crumbs, making sure to shake the excess off.
Heat up a pan with the oil and then gently fry the sandwiches until golden brown and crunchy. The Mozzarella will be warm, almost melted and should form ribbons when pulled.
