Dessert, Lactose Free, Recipes

Jean’s Currant Tarts

January 8, 2016

Jean's Currant TartsMany families have treasured recipes handed down through multiple generations.  This is a favorite recipe from John’s family.  His mom Jean, was taught this simple recipe by her mother Ida, and she, by her mother before her.  As children, John and his siblings just loved these tarts.  Once John left home and went off on his own, Jean would send these tarts to him in the mail.  How lucky he was!  We often make these for our own family get togethers.  Everyone loves a good, flakey pie crust.  However, most pies have far more filling than crust.  These tarts on the other hand, have equal parts of both.

Currants

PecansTopping each tart with a pecan seals the deal.  They are perfectly toasted after being in the oven for 30 minutes.

Jean's Currant TartsTarts are a pie lover’s dream come true.  A crispy crust surrounding a sweet filling…..

Jean's Currant Tarts

Currant Tarts
 
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Cuisine: Dessert
Serves: 12
Ingredients
  • pastry for a double-crust pie
  • 1 10 ounce box currants or raisins
  • 1½ cups brown sugar, loosely packed
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 12 whole pecans for topping (or chopped and added to the filling)
Preparation
  1. Preheat oven to 375 degrees.
  2. Divide dough in to 12 equal portions. Form into balls and roll out to 5" circles. Place dough circles in muffin tins and press to even out. Trim off excess dough.
  3. To plump up currants, soak in a small bowl of boiling water for 5 minutes. You may add a few tablespoons of rum to the water for added flavor. Drain well.
  4. Combine currants, brown sugar, eggs and vanilla. Mix well.
  5. Scoop currant mixture into pie crust filled muffin tins and top with a pecan. It may seem there is not enough filling however it will expand as it bakes.
  6. Bake until the crusts are very lightly browned, about 30 minutes. Cool in pan for 15 minutes before removing to a cooling rack. Serve as is or with a scoop of vanilla ice cream.
  7. The tarts freeze beautifully.

 

Cookies, Dessert, Recipes

Chocolate Dipped Oreos

December 29, 2015

Chocolate Dipped OreosHow can one improve on Oreos: America’s favorite cookies?  Here is the way! Dipping the cookies in chocolate takes these store-bought treats to another level. It might seem extravagant, but I suspect you will fall in love with these delightfully crunchy treats.  Sprinkle your favorite toppings on the cookies and wrap them up for gifts any time of the year.  They are one of the easiest holiday treats ever.

Oreo CookiesOreos are wonderful as is, (they are apparently three times more popular than the next cookie brand), but even better dipped in chocolate and topped with toffee bits, toasted coconut, sugar crystals or mini chocolate chips. Thanks to Georgia of the Comfort of Cooking blog for this terrific recipe!

Toffee Bits

Chocolate Dipped OreosThe chocolate dipped cookies are placed in the refrigerator on a parchment-lined baking sheet to set the chocolate for about 2 hours.  These beautiful cookies are perfect for any occasion.  They are delicious served with a scoop of vanilla ice cream.

Chocolate Dipped Oreos with Toffee Bits

Chocolate Dipped Oreos
 
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Serves: 36 - 44 cookies
Ingredients
  • 1 (14.3 oz.) package Oreo cookies (there are 36 cookies in this package but depending on how you dip your cookies in the chocolate, you could easily make up to 44 cookies in which case you will need to purchase the Family Size package!)
  • 4 cups semisweet chocolate chips
  • 2 tablespoons canola oil
  • Assorted toppings of your choice
Preparation
  1. Line a large baking sheet with parchment paper, set aside.
  2. In a medium heatproof bowl, microwave chocolate chips for about 1½ minutes on high. Give it a stir and microwave for another 15 seconds or so until all of the chocolate has melted. Stir in the canola oil (this makes for easier dipping).
  3. Dip one cookie at a time into the chocolate, coating completely. Lift out cookie with a fork and shake gently side-to-side to remove excess chocolate. Lay cookie on parchment lined baking sheet and immediately sprinkle with your favorite topping. Repeat until all cookies have been dipped and decorated. The chocolate mixture has a tendency to thicken a bit as it cools which makes it more difficult to work with. Simply place the bowl back in the microwave for 10 seconds or so to soften the chocolate.
  4. Place tray in your refrigerator to set chocolate, at least 2 hours. I store my cookies in an airtight container in the refrigerator (warm temperatures in Hawaii!).

 

Beef, Dinner, Mexican, Recipes

Beef Barbacoa

December 16, 2015

Beef Barbacoa TacosWe can never seem to get enough Mexican cuisine, with its amazing diversity and dynamic flavors.  Braised beef, pork and chicken dishes are some of our favorite meals.  So with that thought in mind, a Mexican-style braise was a natural choice.  One thing leads to another.  We had tacos the first night and quesadillas the following night.  This tasty beef barbacoa would be fantastic in tamales or enchiladas too. I love the idea that so many meals can be made from one recipe.  Plus, you can freeze the beef barbacoa and whip up a quick meal whenever you’re short on time.

Onion, Lime, Garlic, Oregano, Chipotle Peppers in AdoboThe chipotle chiles in adobo add a bit of smokiness and subtle heat to the beef.  It wouldn’t be the same without them.

Beef Barbacoa

Beef Barbacoa

Beef Barbacoa Tacos

Beef Barbacoa

Beef Barbacoa
 
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Updated 2/01/16
Author:
Serves: 6 - 8
Ingredients
  • 3½ pounds trimmed chuck steak, cut into 2 inch chunks
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon canola oil
  • 1 medium onion, thinly sliced
  • 5 garlic cloves, smashed
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons mild chile powder
  • 2½ cups chicken broth
  • 4 chipotle chiles in adobo sauce, seeded and minced + 2 teaspoons adobo sauce
  • 2 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • 1 4 ounce can diced green chiles
  • ½ teaspoon kosher salt
  • 1 bay leaf
Preparation
  1. Preheat oven to 300 degrees
  2. Heat a few teaspoons of oil in a large Dutch oven or similar oven-proof pot with a cover over medium-high heat. Lightly season beef with kosher salt and a few grinds of pepper. Brown beef in two batches, adding more oil to the pan if needed. Beef should be nicely browned on two sides (let brown on one side for a few minutes without moving the beef). Adjust heat if too high. Remove beef to a platter and set aside.
  3. Using the same pot, lower heat to medium and sauté onions for a minute or two. Add a little oil if pan is too dry. Add garlic, cumin, oregano and chile powder. Stir constantly for a few seconds. Stir in 1 cup of chicken broth, scraping up any browned bits on the bottom of the pot. Add meat back to the pot. Pour remaining 1½ cups broth to pot, along with the chipotle chiles, 2 teaspoons adobo sauce, lime juice, apple cider vinegar, diced green chiles, ½ teaspoon kosher salt and bay leaf. Stir gently and bring to a boil over medium high heat. Cover and transfer to the oven.
  4. Let beef cook for 3 hours, stirring once during the cooking time. Remove from the oven. The meat should be fall apart tender. Remove bay leaf. Taste and add more salt if needed. Shred meat to desired consistency. Serve with corn tortillas that are gently heating on a comal or fried if you prefer.

 

Dinner, Eggs, Lactose Free, Recipes, Salad

Salad Lyonnaise

December 9, 2015

Salad Lyonnaise I first met the salad of my dreams at Fringale  (a wonderful French bistro in San Francisco) many years ago. That dream salad is Salad Lyonnaise, a perfect combination of delicate bitter greens, salty, crispy bacon, tart dressing and a perfectly poached egg.  It’s a simple but stunning salad.

Frisee

Lardons  Our local Safeway now carries Hempler’s bacon; thick, meaty, and perfect for this recipe.  The toasted baguette’s purpose, besides being delicious on their own, is to ensure that every bit of runny egg yolk does not go to waste.

Salad Lyonnaise

Salad Lyonnaise
 
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Serves: 2
Ingredients
  • 3½ ounces washed frisee, dark green leaves discarded or use for a mixed green salad
  • 4 ounces extra thick bacon, cut into lardons
  • 4 - 6 baguette slices toasted, lightly drizzled with olive oil and a sprinkle of flaky sea salt (Maldon is a good choice)
  • 1 small shallot, finely chopped
  • 2 large eggs
  • 1½ teaspoons Dijon mustard
  • 2 tablespoons sherry vinegar
  • 3 tablespoons extra virgin olive oil
  • salt & pepper
Preparation
  1. Place the washed frisee in a large salad bowl. Cover and chill while you fry the bacon.
  2. Cook bacon until evenly browned and crisp. Remove to a paper towel lined plate.
  3. Discard most of the fat, leaving a tablespoon in the pan. Sauté shallots for a few minutes until softened.
  4. Poach the eggs for 4 minutes. Drain and set aside.
  5. Whisk Dijon mustard, sherry vinegar and olive oil until combined. Season with a bit of salt and freshly ground pepper. Add shallots to the dressing.
  6. Add the bacon to the frisee and pour a few tablespoons of the dressing over the salad tossing so that all of the greens are well dressed. Add more dressing if needed. I usually have a bit leftover. Divide frisee into two bowls. Top with poached egg and toasted baguette. Shower with freshly ground black pepper before serving.

 

Dessert, Fruit, Lactose Free, Recipes

Mango Yogurt & Banana Popsicles

December 2, 2015

Mango Yogurt & Banana PopsiclesNow that mango season is over (we still have two lonely Rapoza’s on our tree) I have to buy fruit at the market again.  Not that there isn’t good fruit available, but for me, nothing is as good as a sweet mango. I did plan ahead this year and froze mango slices to use in my favorite popsicle recipe.  Here in Hawaii, with our warm temperatures, popsicles are popular year round.

Mango Popsicles - 1 (5)

Rapoza MangosThese Rapoza are beauties.  They are huge and juicy, sometimes weighing up to 3 pounds!

Chopped Mango

Cream of Coconut

Mango Puree with YogurtAfter sharing some of my popsicles at work, my friends and co-workers were hooked.  They all bought the same popsicle maker that I use and now everyone is trying out different recipes of their own.

Mango Yogurt & Banana Popsicles

Mango Yogurt & Banana Popsicles
 
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Ingredients
  • 2 heaping cups coarsely chopped mango
  • 2 tablespoons granulated sugar
  • 6 ounces vanilla yogurt (I used Green Valley lactose free yogurt)
  • 3 tablespoons cream of coconut
  • 2 medium bananas, cut into 20 thin slices
Preparation
  1. Puree mango with sugar in a blender or food processor. Transfer to a measuring cup.
  2. In separate measuring cup, whisk yogurt with coconut cream until smooth.
  3. You may combine the mango and yogurt mixture together or alternatively, pour a little mango puree, then a little yogurt into each popsicle mold and continue layering. The yogurt flavor will be more prominent if you pour it in separately, alternating with the mango puree. Leave about 1-inch of headspace at the top.
  4. Using a wooden skewer, push banana slices down both sides of mold, one on top of the other. Pour extra mango puree to fill each mold about ⅓-inch from the rim to allow for expansion when freezing.
  5. Place cover on popsicle mold and insert wooden sticks (they should be exposed about 1¾-inch from top of popsicle cover). Freeze for at least 6 hours or overnight.
  6. To release popsicles, remove cover and run warm water around the outside of the popsicle mold for a few seconds. Do one side at a time. Pull firmly on sticks while holding on to mold to release. Run more warm water around mold if needed. Wrap popsicles individually with a small piece of waxed paper and freeze in a plastic container.

 

Lactose Free, Mexican, Recipes, Rice Dishes

Garlicky Baked White Rice with Cilantro

November 24, 2015

Garlicky White Rice with CilantroThis is one of those recipes that I never get tired of.  I’ve been making it for years and still find it to be one of the best rice dishes around.  It is simple to make, has excellent  flavor and texture, and it’s very versatile. For those of you who loathe cilantro, don’t leave yet. This rice is equally delicious without the cilantro.

Medium Grain Rice The original recipe comes from Rick Bayless, master of Mexican cuisine.  Rick sprinkles chopped parsley over the cooked rice rather than mixing it into the rice.  Though we serve the rice with Mexican meals, you could change things around and add chopped fresh dill, or chives, and serve the rice with roasted chicken or grilled fish. Sometimes I don’t add any herbs to it at all.

Cilantro, Diced Onion, Garlic With just a few ingredients and one pot, you will have delicious rice in 30 minutes.

Garlicky White Rice with Cilantro

Garlicky White Rice with Cilantro, Enchiladas & Black Beans

Garlicky White Rice with Cilantro
 
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Author:
Serves: 6
Ingredients
  • 1½ tablespoons canola oil
  • 1½ cups medium grain white rice
  • ⅓ heaping cup chopped onion
  • 1 medium - large garlic clove
  • 1 14 ounce can chicken broth
  • 1 teaspoon salt
  • 3 tablespoons (or more) finely chopped cilantro
Preparation
  1. Preheat oven to 350 degrees
  2. Set a large oven-proof pot (with cover, 3½ - 5½ quart) over medium heat. Whatever pot you choose, try to use one with a wide bottom. I use my 5½ quart stainless steel Cuisinart multi-purpose pot but a smaller one would work as well.
  3. Heat oil for a minute or two. Add rice and onions to pot. Stir frequently for about 5 minutes. Add pressed garlic and stir for 30 seconds or so until fragrant, then mix in broth and salt. Increase heat to high and bring to a boil. As soon as the rice reaches a full boil, remove from the heat, cover, and transfer to the oven. Bake 25 minutes. Let rice stand undisturbed for 15 minutes. Fluff rice with a fork, stir in cilantro.

 

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