Saturday's Kitchen: Lemon Hazelnut Tiramisu

For those of you that follow me on Facebook, you probably saw this picture and might of expected a different recipe today!

Humongous Yellow Crooked Neck Squash, fresh from our garden!

We did make a summer vegetarian red curry, and it was good, but not spectacular, so I thought I'd share a dessert that I made over the weekend for some visiting friends.

Lemon Hazelnut Tiramisu

Ingredients

Lemon Syrup:

• 1/4 cup fresh lemon juice (from 1 lemon)
• 1/4 cup water
• 1/3 cup sugar

Tiramisu:

• 1 1/2 cups whipping cream
• 1/2 teaspoon ground cinnamon
• 5 tablespoons sugar
• 1 (15-ounce) container mascarpone cheese, at room temperature
• 1/2 cup hazelnut liqueur (like Frangelico)
• 48 soft or hard ladyfinger cookies
• 1 1/4 cups lightly chopped (about 5 ounces) toasted and skinned hazelnuts
• 1 lemon, zested

Directions

For the Lemon Syrup:

In a small saucepan, combine lemon juice, water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 2 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.

For the Tiramisu:

Whip the cream in a large bowl until thick. Add the cinnamon and 2 tablespoons of the sugar and continue to whip until the cream holds soft peaks. In another bowl, cream together remaining sugar and mascarpone cheese for 30 seconds. Mix 1/4 of the cream into the mascarpone. Using a rubber spatula, fold in the remaining whipped cream. Set aside.

Place the hazelnut liqueur in a small shallow bowl. Dip 16 of the ladyfinger cookies in the hazelnut liquor and line the bottom of a 13 by 9 by 2-inch serving dish or other decorative serving dish. Spoon any remaining hazelnut liqueur over the dipped cookies. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 of the hazelnuts.

Place the lemon syrup in a small shallow bowl. Dip 16 of the ladyfinger cookies in the syrup and place on top of the hazelnuts. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 hazelnuts. Dip remaining cookies in remaining syrup and place on top. Spoon any remaining syrup over the dipped cookies. Spread with remaining mascarpone and top with remaining hazelnuts and lemonzest.

Cover and refrigerate for at least 6 hours or preferably overnight. Remove the tiramisu from the refrigerator for 1 hour before serving.

Cook's Note:

This recipe is not for the faint of heart - it took me over 2 hours from start to finish! Of course, if you can find peeled and roasted hazelnuts you'll cut out a great chunk of time!

But if you are looking for a lighter, summer version of your traditional tiramisu - this is your new go to recipe!

As always, if you try it and like it, please do let me know!

Until next time,

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Saturday's Kitchen: Green Gazpacho

With the type of weather we've been having around here, cool foods are a must. 

I tried this green gazpacho for a week night meal, and it was quick, easy and refreshing! 

Even my 3 year old enjoyed it.

Green Cucumber and Mint Gazpacho

Ingredients

1 cucumber , halved lengthways, deseeded and roughly chopped

1 yellow pepper , deseeded and roughly chopped

2 garlic cloves , crushed

1 small avocado , chopped

bunch green onions  , chopped

small bunch mint , chopped

150ml pot fat-free natural yogurt

2 tbsp white wine vinegar

few shakes green Tabasco sauce

snipped chives , to serve

Directions

In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. 

Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.

Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. 

The soup will keep in the fridge for 2 days - just give it a good stir before serving.

Cook's Note

This is my kind of recipe - a little bit of this, a little bit of that, etc. Perfect for summer cooking!

I did think that this soup benefited from a good drizzle of fruity olive oil before serving.

I hope you enjoy! 

And as always, if you do try it and like it, please do let me know!

Until next time, 

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Saturday's Kitchen: Mocha Icebox Cake

As I mentioned earlier this week, we had guests in town for a couple of nights - all the way from New Zealand!

It was great visiting with old friends, and it was also a great opportunity to try out a couple new recipes. 

Definitely the highlight of Sunday's dinner was the Mocha Chocolate Icebox Cake.

It was quick, simple and delicious.

Mocha Chocolate Icebox Cake

Ingredients

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
½ cup sugar
¼ cup Kahlúa liqueur
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages Tate’s Bake Shop chocolate chip cookies
Shaved semisweet chocolate, for garnish 

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Cook's Note

I left out both the Kahlua and the espresso powder. Why? Because I didn't have either on hand and really couldn't be bothered. I didn't miss them, but Mr. DD said they would of set the whole thing 'over the top'. Hmmm...maybe next time then!

I used a 9" springform pan and only had 3 layers. I don't think it made a bit of difference.

I was in a bit of a pinch when I made this and only had about 6 hours to let it set. I put it in the freezer for  3 hours and the fridge for 3 hours.  Admittedly, I was nervous when it was time to slice and serve, but she held together beautifully and no one was the wiser. 

Again, I really don't think I could encourage you enough to make this recipe. 

I am literally already attempting to come up with an excuse to make another one. 

Until next time, 

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Saturday's Kitchen: Island Pork Salad

As promised earlier this week, I tried out a new recipe for Father's Day and really liked it. 

You know what that means, time to share it with you!

Island Pork Tenderloin Salad

For pork

• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
• 2 tablespoons olive oil
• 
  

For glaze

• 1 cup packed dark brown sugar
• 2 tablespoons finely chopped garlic
• 1 tablespoon Tabasco

For vinaigrette

• 3 tablespoons fresh lime juice
• 1 tablespoon fresh orange juice
• 1 tablespoon Dijon mustard
• 1 teaspoon curry powder, toasted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil

For salad

• 3 navel oranges
• 5 ounces baby spinach, trimmed (6 cups leaves)
• 4 cups thinly sliced Napa cabbage (from 1 medium head)
• 1 red bell pepper, cut lengthwise into thin strips
• 1/2 cup golden raisins
• 2 firm-ripe California avocados

Prepare pork:
Preheat oven to 350°F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Assemble salad:
Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

Cooks Note:

We actually grilled ours instead of baking - 'tis the season! We used aluminum foil to keep the pork from burning once the sugar glaze was applied.

This recipe feeds a crowd and would be great for a party!

As always, if you try it and like it please do let me know.

Until next time, 

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Saturday's Kitchen: Red Snapper with Thyme, Tomatoes and Olives

I'm finally back with another Saturday's Kitchen recipe for you!

I know it's been ages, but what can I say, I've been confined to a temporary basement kitchen with a hot plate and a toaster oven. Of course, this doesn't mean I haven't been cooking - just means I haven't tried a recipe that I felt was good enough to share.

Until...

Red Snapper with Thyme, Tomatoes and Olives
fresh from the toaster oven!

Ingredients

• 3 large plum tomatoes, coarsely chopped
• 1 shallot, chopped
• 2 teaspoons chopped fresh thyme
• 2 tablespoons olive oil
• 2 6- to 7-ounce red snapper fillets
• 10 Kalamata olives or other brine-cured black olives, pitted, halved

Directions

• Combine plum tomatoes, shallot, and chopped thyme in small bowl. Season to taste with salt and pepper. 
  
  
  Cut 1 sheet of aluminum foil about 18 inches long. Place on work surface. Drizzle 1 tablespoon olive oil in center of aluminum foil. Place red snapper fillets side by side in center of aluminum foil. Top with tomato mixture. Sprinkle with olives. Drizzle fish with remaining 1 tablespoon olive oil. Fold foil over, enclosing contents completely and crimping edges tightly to seal. (Can be prepared up to 6 hours ahead; refrigerate.)
  
  
  Preheat oven to 450°F. Place large baking sheet in oven and heat 10 minutes. Place foil packet on heated baking sheet. Bake until fish is opaque in center, about 15 minutes. Remove from oven; let stand 5 minutes. Open foil packet over bowl to catch juices. 
  
  
  
  
  
  
  
  We served ours with multi-colored roasted marble potatoes and roasted asparagus. 
  Yum!
  
  
  Give it a try - you won't be disappointed.
  
  
  Until next time, 

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Saturday's Kitchen: Italian Style Stuffed Eggplant

I must admit that eating vegetarian is not something that happens around here all that often. But I saw this recipe and thought I'd give it a try. Especially as it was fairly conducive to our temporary kitchen - a girl can't live on grilled items alone!

I'm happy to report that it was both filling and tasty! I definitely encourage you to give it a try!

Italian Style Stuffed Eggplant

Ingredients

2 eggplants

2 tbs olive oil

1 large onion, finely chopped

4 garlic cloves, finely chopped

12 cherry tomatoes, halved

handful of pitted green olives, chopped

handful of fresh basil leaves, chopped

1 ball fresh mozzarella, torn into pieces

handful of fresh breadcrumbs

Directions

1. Heat oven to 400. Slice eggplant in half lengthwise, leaving the stem intact. Using a small knife, cut a boarder inside each eggplant about 1/4 in think. Using a small spoon, scoop out the flesh and set aside. Brush the eggplant shells with oil, season and place in a baking dish. Cover with foil and bake for 20 mins or until the shells are softened. Chop remaining eggplant flesh.

2. Meanwhile, warm oil in a nonstick frying pan. Cook onion until soft. Add the chopped eggplant and cook through. Add the garlic and tomatoes and cook 3 more minutes. Stir in the olives, basil, mozzarella and additional seasoning.

3. Remove the eggplant shells from the oven. Reduce the heat to 375. Pile the stuffing into the shells and sprinkle with breadcrumbs and drizzle a little more oil. Bake for 15 - 20 minutes, until cheese is gooey and the breadcrumbs are golden.

Serves 4.

Cook's Note

I halved the recipe without any problems. I also used panko instead of fresh breadcrumbs. I had to cook mine a bit longer than the recipe specified, but I was using a toaster oven so that might have something to do with it! 

As always if you try it and like it, please do let me know!

Until next time, 

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Saturday's Kitchen: Salmon with Greens and Creme Fraiche

One of the last meals to be made in our old kitchen - this is a new, yummy and mild, Spring favorite in our household!

Salmon with Greens and Creme Fraiche

Ingredients

1 tsp olive oil

1 leek, thinly sliced

250 mls chicken stock

100 g creme fraiche

140 g frozen peas

140 g frozen broad beans

4 skinless salmon fillets

small bunch chives, chopped

Directions

1. Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more.

2. Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like. 

Cooks Note

Finding broad beans here can be a bit problematic; we doubled the amount of peas.

I served mine with Israeli Cous Cous as mashed potatoes seemed a bit heavy for Spring.

As always, if you try it and like it, please do let me know. 

Until next time,

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Saturday's Kitchen: Crab Linguine with Chili & Parsley

This week's Saturday's Kitchen recipe is a pub staple throughout the UK, but is also inspired by all the lovely fresh seafood I enjoyed on my recent trip to Florida.

It's quick, easy and something a bit different for your mid week meal.

Crab Linguine with Chili and Parsley

Ingredients
400g linguine

4 tbsp extra-virgin olive oil
1 red chilli , deseeded and chopped
2 garlic cloves , finely chopped
1 whole cooked crab , picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
small splash, about 5 tbsp, white wine
small squeeze of lemon (optional)
large handful flat-leaf parsley leaves, very finely chopped

Directions
1.Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.


2.While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.

3.When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.

4.Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

Cook's Note
If you are lucky enough to live in an area where fresh crab is readily available, I'm jealous; if you don't, most grocery stores sell picked crabmeat in their fish department, which is the route that I went with. Admittedly, some of the flavor is compromised by the lack of brown crabmeat - but beggers can't be choosers!

Wine Pairing
I served this with a fresh and zingy, New Zealand Sauvignon Blanc, which most of my friends will tell you is my go to white wine variety of choice.

If you are looking for a light and fresh alternative to your oaky Chardonnay - give it a try. Kim Crawford can be found at most grocery stores and is a sure winner.

As always, if you try it and like it, please do let me know.

Until next time,



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Saturday's Kitchen: Bean and Pasta Stew with Meatballs

Another quick and easy one pot stew the whole family will love, curtesy of BBC Good Food Magazine. Sausage meatballs add a ton of flavor to this already protein packed, hearty meal.

Tessa didn't even realize she was eating all the yummy veggies.

Perfect!

Bean & Pasta Stew with Meatballs

Ingredients

6-8 pack pork sausages

1 tbsp olive oil

2 onions

3 celery sticks, diced

2 carrots, diced

3 garlic cloves, finely chopped

400 g can chopped tomatoes

1 L chicken stock

175 g macaroni

410 g can cannellini brans, rinse and drained

handful flat leaf parsley, chopped

Direction

1. Snip the ends off the sausages and squeeze out the meat. Roll into rough walnut-sized meatballs. Heat half the oil in a large, wide pan and fry until browned, around 10 mins. Remove from pan and set aside.
2. Add the rest of the oil to the pan. Tip in the onions, celery and carrots and fry for 10 mins until soft. Add garlic and cook for 1 min more. Tip in the tomatoes and stock. Bring to the boil and simmer for 10 mins.
3. Stir in the macaroni and return the meatballs. Simmer for about 10 mins until pasta is cooked and meatballs are cooked though. Stir in beans and heat until piping hot. Season, mix in parsley and serve.

As always, if you try it and like it, please do let me know.

Until next time,

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Saturday's Kitchen: Honey Mustard and Creme Fraiche Baked Chicken

It feels a little silly to be posting this from warm and sunny Florida, but I made it just before I left cold and rainy Chicago and it was a quick, easy, and comforting one pot. I just couldn't let this one slide without recommending it. I hope you enjoy it!

Honey Mustard and Creme Fraiche Baked Chicken

Ingredients

4 Tbs creme fraiche

2 Tbs grainy mustard

2 garlic cloves crushed

150 mls chicken stock

8 skin on chicken drumsticks and thighs

500 g baby potatoes

200 g green beans

2 Tbs clear honey

1/2 small bunch tarragon, roughly chopped

Directions

1. Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
2. Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

Cooks Note:

I substituted sour cream for the creme fraiche and asparagus for the green beans because I had both on hand.

As always, if you try it and like it, please do let me know.

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Saurday's Kitchen: Jambalaya

This past weekend, we made this hearty and meaty jambalaya for our visiting family.

Although is does require a fair bit of chopping, the rest of the preparation is pretty easy.

You know how I love one pot cooking!

And it was so yummy!!!

Chicken and Sausage Jambalaya

Ingredients:
12 ounces applewood-smoked bacon, diced
1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
1 1/2 pounds onions, chopped (4 to 5 cups)
2 large celery stalks, chopped
1 8-to 10-ounce red bell pepper, coarsely chopped
1 8-to 10-ounce green bell pepper, coarsely chopped
6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
2 tablespoons paprika
1 tablespoon chopped fresh thyme
1 tablespoon chili powder
1/4 teaspoon (or more) cayenne pepper
3 10-ounce cans diced tomatoes and green chiles
2 1/2 cups beef broth
3 cups (19 to 20 ounces) long-grain white rice
8 green onions, chopped (about 2 cups)
Chopped fresh Italian parsley

Directions:
Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

Serves 10.

Cook's Note:
We halved this recipe and it fed 5 adults very comfortably with loads left over. Left overs heated well. In the second go around, I added shrimp, which I felt really lightened the meal and helped my daughter to polish off a whole bowl! We did not add any additional spices and felt the heat level was fine as is - not too hot, but definitely not mild. Probably has a lot to do with you andouille sausage.

I hope you enjoy and as always, if you try it and like it, please do let me know!

Until next time,



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Saturday's Kitchen: Gingery Duck with Red Onion and Orange Salad

Like most ex-pats living overseas we tried to embrace the local life. We enjoyed many a cooking show and followed along with their local food celebrities, which is how we came across Nigella Lawson. To be honest, she is everywhere in the UK - a true TV food celebrity and a bit of sex symbol as well! She's slowly trying to make her mark in the US...have you tried any of her recipes?

My experience with Nigella has not always been positive, I've tried loads of her recipes and would only remake a handful - this is one of them.
Her recipes always make for a good read as she definitely enjoys her descriptives!

Ginergy Duck with Red Onion and Orange Salad from her book, Forever Summer.

Ingredients

2 whole duck breasts

for the marinade:

juice and zest of one orange

1/2 inch piece of fresh ginger, minced

1 small red onion, roughly chopped

for the salad:

2 red onions, very thinly sliced

4 naval oranges

Maldon or other sea salt

small bunch fresh parsley finely chopped

1. Slash the fat on the duck breasts in diagonals, then place in the marinade for about an hour.

2. Peel, halve and thinly slice (half moons) the red onion into a small bowl.  Cut off the top and bottom of the oranges, then, using a small knife remove the skin and pith. Segment the orange over the bowl, to ensure all the juice is retained. Stir to combine and leave at room temperature.

3. Heat a dry frying pan and put the duck in skin side down. Cook for about 15 minutes in total, turning occasionally to color both sides.

4. Leave the duck to rest as you arrange the salad on a plate. Sprinkle with salt. Slice the duck thinly on the diagonal and lay the slices over the salad. Pour over any orangey, gingery, bloody juices and sprinkle robustly with parsley.

Serves 4.

Cooks Note:
This is a nice, lighter take on the classic orange and duck pairing.
Finding fresh duck at my local market was not an easy task - I settled on a pack of frozen duck breasts by Bell and Evans.

Wine Pairing

I always enjoy Pinot Noir with duck and I recently discovered the lovely Duckhorn Decoy Anderson Valley Pinot Noir 2008 from California.

On the palett you'll find notes of ripe red-fruit, such as cherry and strawberry, balanced by an exotic spice, and toasty oak.

The Decoy brand prides itself on being the "everyday wine for the well informed" and I think they are right. A great wine at a very reasonable price for a Pinot Noir.

As always, if you try it and like it, please do let me know!

 Until next time,

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