Thursday, May 31, 2018

Forget spending your hard earned money on a frozen coffee drink, make your own mocha frappe at home!! Easy to make, plus tips to flavor it however you like!
  • 2 cups cold coffee frozen into cubes
  • 2 cups almond milk
  • scant 1/4 cup chocolate syrup
  • scant 1/4 cup sugar
  • Whipped cream for garnish
  • Extra chocolate syrup for garnish
  • Chocolate bar
  • shaved, for garnish
    Brew coffee and let cool to almost room temperature.
  • Carefully pour coffee into ice cube trays and freeze.
  • Add frozen coffee cubes, almond milk, chocolate syrup and sugar to blender.
  • Blend until desired texture is reached.
  • Top with whipped cream, a drizzle of chocolate syrup and shaved chocolate if you'd like

Thursday, May 24, 2018

Grilled Flat Bread

  • 2 Tbs. olive oil
  • 1/2 yellow onion, minced
  • 3 garlic cloves, minced
  • Kosher salt and freshly ground pepper
  • 1 cup  whole-milk ricotta cheese
  • 1/4 cup heavy cream
  • 1 Tbs. fresh oregano leaves, chopped

  • 1/2 lb.  asparagus, ends trimmed
    2 tsp. olive oil, plus more for brushing and drizzling
    Kosher salt and freshly ground pepper
    4 to 6 fresh basil leaves, torn into large pieces
    1 Tbs. fresh oregano leaves
    1 egg


    To make the dough, in a food processor, combine the flours, yeast, sugar and salt. Pulse to mix the ingredients. With the motor running, add the water and olive oil in a steady stream, then pulse until the dough comes together in a rough mass, about 12 seconds. If the dough does not form into a ball, sprinkle with 1 to 2 tsp. of water and pulse again until a rough mass forms. Let the dough rest for 5 to 10 minutes.

    Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form into a smooth ball. Place the dough in a large oiled bowl, turn to coat with oil and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1/2 hours.

    Turn the dough out onto a lightly floured work surface, punch it down and shape into a smooth cylinder. Divide into 2 equal pieces. Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes. Unless you are doubling the recipe for the toppings and making two pizzas, place the second ball in a gallon-size sealable plastic bag and freeze for up to 2 months.

    To make the sauce, in a small fry pan over medium heat, warm the olive oil. Add the onion, garlic and a pinch each of salt and pepper. Sauté until the onion is translucent, 3 to 4 minutes, taking care not to let the onion or garlic brown. Transfer the contents of the pan, including all of the oil, to a bowl and let cool.

    When the onion mixture is cool, stir in the ricotta, cream and oregano. Taste and season with more salt and pepper if needed. Use the sauce immediately, or store in an airtight container in the refrigerator for up to 1 week.

    Place a pizza stone in the middle of an oven and preheat to 450°. Once the oven has reached 450° , let the stone continue to heat for 15 to 30 minutes longer, without opening the door.

    Using a vegetable peeler, shave the asparagus spears into long, thin ribbons. Transfer to a bowl, toss with the olive oil and season with salt and pepper. Set aside.

    On a floured pizza peel, stretch or roll out the pizza dough into a 12-inch (30-cm) round. If the dough springs back, let it rest for about 10 minutes before continuing. Brush the entire dough round with olive oil and season lightly with salt and pepper. Leaving a 1-inch (2.5-cm) border, spread the sauce over the dough. Arrange the asparagus ribbons attractively on the pizza and scatter the basil and oregano all over the top. Drizzle with a little more olive oil.

    Carefully slide the pizza from the peel onto the hot stone in the oven and bake until the crust begins to brown, about 6 minutes. Crack the egg into a small bowl, being careful not to break the yolk. Open the oven door and quickly slide the egg from the bowl onto the center of the pizza. Continue baking until the egg is set but the yolk is still runny, 4 to 6 minutes longer.

    Transfer the pizza to a cutting board. Let cool for a few minutes, then slice and serve immediately. Serves 4.

    Monday, May 21, 2018

    Grilled Spring Onions with Romesco Sauce

    Grilled Spring Onions with Romesco Sauce


    • 1 head garlic
    • 2 ripe tomatoes
    • 3/4 cup  blanched almonds, toasted
    • 1/2 cup  hazelnuts, toasted and skinned
    • 4 small day-old baguette slices
    • 1/2 cup  extra-virgin olive oil, or as needed
    • 2 Tbs. red wine vinegar, or as needed
    • 1 tsp. pimentón dulce or paprika
    • Fine sea salt
    • 24 spring onions, each about 1 inch  wide at the bottom
    • Crusty bread for serving

    1. Prepare a hot fire in a charcoal grill or preheat a gas grill on high. Grill the garlic, turning until browned on all sides, 13 to 15 minutes. Grill the tomatoes, turning once, until the skins are browned and wrinkled, about 5 minutes. Let the garlic and tomatoes cool, then peel.

    2. Meanwhile, place the spring onions on the grill and cook, turning occasionally, until the outer skins have blackened and shriveled, about 8 minutes. Wrap the onions in parchment paper and let stand until cool enough to handle, about 5 minutes.

    3. Put the peeled garlic and tomatoes, nuts and baguette slices in a food processor and pulse to combine. Mix in the olive oil, vinegar, pimentón and salt to taste. The finished sauce should be thick but not dry; add more oil and vinegar if needed. Divide among individual dipping bowls and set aside. (The sauce will keep in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving.)

    4. Transfer the onions to a large serving platter or a wooden board. Serve with crusty bread. Invite diners to peel the onions with their fingers and dip them into the romesco sauce. Serves 4.

    Thursday, May 17, 2018

    Sautéed Chicken Tenders with Peas and Mint

    Sautéed Chicken Tenders with Peas and Mint

    •  flour for dredge
    • 10 oz.  chicken tenders
    • Kosher salt and freshly ground pepper
    • 2 Tbs. olive oil
    • 1 1/2 cups  shelled fresh or frozen English peas
    • 6 oz. sugar snap peas, strings removed
    • 1 cup chicken broth
    • 2 Tbs. minced fresh mint
    • 1 1/2 Tbs. fresh lemon juice


    1. Spread the flour mix on a plate. Cut the chicken tenders in half crosswise. Season the chicken lightly with salt and pepper, then dredge in the flour.

    2. In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the chicken and sauté until just cooked through, about 5 minutes. Transfer to a plate. Add the peas and sugar snap peas to the pan and season lightly with salt and pepper. Sauté until heated through, about 2 minutes. Add the broth and bring to a boil, stirring to scrape up the browned bits on the pan bottom. Cover the pan and boil until the vegetables are almost tender, about 3 minutes.

    3. Return the chicken and any juices on the plate to the pan and add the mint. Simmer, uncovered, stirring almost constantly, until the sauce thickens and coats the chicken, about 2 minutes. Stir in the lemon juice. Taste and adjust the seasoning. Divide the chicken and vegetables between 2 warmed plates and serve immediately. Serves 2.

    Wednesday, May 16, 2018

    Crepes with Strawberries and Whipped Cream


    For the crepes:
    • 1 cup  all-purpose flour
    • 1 1/2 cups  milk
    • 2 eggs
    • 1/2 tsp. kosher salt
    For the whipped cream:
    • 1 cup mascarpone cheese
    • 1/2 cup heavy cream
    • 1/4 cup  sugar
    For serving:
    • 2 cups fresh strawberries
    • Confectioners’ sugar for dusting (optional)

    1. To make the crepes, in a blender, combine the flour, milk, eggs and salt and blend on medium-high speed until well combined and smooth, about 30 seconds. Let the batter stand at room temperature for 15 minutes, or transfer to an airtight container and refrigerate overnight.

    2. Place a crepe pan or 8-inch nonstick fry pan over medium-high heat and spray with nonstick cooking spray. Gently stir the batter, then pour 1/4 cup (2 fl. oz./60 ml) into the pan, lifting and tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, about 2 minutes. Using a spatula, flip the crepe and cook until golden on the other side, 1 to 2 minutes. Transfer to a plate and cover with aluminum foil to keep warm. Repeat with the remaining batter, adding more nonstick spray to the pan as needed and stacking the crepes, separated by parchment or waxed paper, as they are ready.  You should have at least 12 crepes.

    3. To make the whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, beat together the mascarpone cheese, cream and sugar on medium-high speed until stiff peaks form, about 4 minutes.

    4. To assemble, lay a crepe flat on your work surface and spoon about 3 Tbs. of the whipped cream onto one-fourth of the crepe. Fold the crepe in half over the filling, then fold in half again. Repeat to assemble the remaining crepes.

    5. To serve, place 2 crepes on each of 6 plates. Top each pair of crepes with about 1/3 cup of the strawberries and lightly dust with confectioners’ sugar. Serve immediately. Makes 12 crepes; serves

    Thursday, May 10, 2018

    Mussels with Leeks and White Wine

    This is a favorite for Bob and I at the local pub , we always get loads of bread for dipping.
    Mussels with Leeks and White Wine


    • 2 1/2 lb. mussels, scrubbed and debearded
    • 2 Tbs. semolina flour
    • 3 Tbs. unsalted butter
    • 2 shallots, minced
    • 2 leeks, white and light green parts, thinly sliced
    • 2 garlic cloves, minced
    • 1 1/4 cups white wine
    • 3/4 cup chicken stock
    • Kosher salt and freshly ground pepper
    • 1 Tbs. crème fraîche
    • 2 Tbs. chopped fresh flat-leaf parsley
    • Lemon wedges for serving

    1. Place the mussels in a large bowl and cover with cold water. Add the semolina flour and let stand for 10 minutes to remove any grit from the mussels. Drain and rinse well.

    2. In a large Dutch oven over medium-high heat, melt the butter. Add the shallots and leeks and cook, stirring occasionally until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and stock, and season with salt and pepper. Bring to a simmer and cook until the broth is aromatic, about 5 minutes.

    3. Add the mussels to the pot, discarding any that do not close to the touch. Cover the pot and steam the mussels until they open, about 5 minutes, shaking the pot occasionally so they cook evenly. Discard any mussels that did not open. Stir in the crème fraiche.

    4. Spoon the mussels and broth into warmed large soup bowls and sprinkle with the parsley. Serve with lemon wedges alongside. Serves 2 to