Easy Crumble

As a kid I was never too fond of baked fruits, but I've come around. Now I enjoy homemade pies, tarts, galettes and, today, a crumble! But it really isn't just the baked fruit I enjoy, its the ease of preparation for baked fruits... As long as the fruits are ripe and in season and you use quality flour and sugars, your baked cobbler, galette or crumble will turn out delicious. Served in a bowl with ice cream or homemade whipped cream, it will be a hit with everyone!

Tonight is our first dinner party in ages and the new kitchen is in full force! For dessert we made a no fuss crumble from the Barefoot Contessa At Home cookbook. Ina never ceases to amaze me! I love her recipes as they are so simple yet so delicious. A recipe for any cook, this Peach & Blueberry Crumble is easy to assemble and doesn't require a grandiose presentation. You simply plop the mixture into a ramekin and bake... let the oven do the work for you.

Peach & Blueberry Crumble
from Barefoot Contessa At Home

For the fruit
2 pounds firm, ripe peaches (6-8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all purpose flour
1 cup fresh blueberries (1 pint)

For the Crumble
1 cup all purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 pound (1 stick) cold unsalted butter, diced

First preheat your oven to 350 degrees

Immerse peaches in boiling water for 30 seconds to a minute, just until their skins peel off easily. Place them immediately in a bowl of cold water. Peel the peaches, slice into thick wedges, and place in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to marinate for about 5 minutes. Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitter with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

I made mine earlier in the day and stored them unbaked until dinner time.

Going Local

Change is always a good thing; unfortunately I feel as though I’ve been changing something every year. Ehem, locationally speaking.

However, with each new City I’ve gained a sense of curiosity and discovery, making each City my own. These new traits have inspired me to discover Ventura, the small, quiet town I grew up in. This was a City that never wavered to change, that is, until I moved away.

One place in particular is Main Street. Downtown housed only a highly flammable costume shop (how could anyone forget Bonnies), which did in fact almost burn down. Now, Downtown Main Street stretches a couple blocks showcasing clothing boutiques, wine bars, restaurants and spas! Que paso!? Gotta love progress.

Some of my new favorite places are Mary’s Secret Garden, Paradise Pantry, Brook’s Restaurant & Sidecar Restaurant.

I hope to use this blog as a place of reference for anyone interested in visiting Ventura. Reviews are so fun to write!

Stainless Steal Inspiration

Ahhhh. Inspiration in its finest form … a new kitchen! What better moment in my life to move back to Ventura than the year my “roommates” decide to renovate their kitchen: a Viking refrigerator, a Dacor stove, a wine cooling unit and a peaceful outlook on the garden. My only problem is what do I make first?

Stone fruits come to mind as our plum tree’s branches tickle the ground due to their weight from the plump, purple plums. The apricot tree, one I didn’t always appreciate, stands majestically next to the tomato garden, its ripening fruits slowly turning to a vibrant orange… I think I’m in heaven! Summer is almost here and we are baking a rustic Galette!

Rustic Apricot-Raspberry Galette with Walnuts
adapted from Martha Stewart's Baking

Cornmeal Pate Brisee
2 cups whole grain pastry flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon sugar
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1/4 - 1/2 cup ice water

Place the pastry flour, cornmeal, salt and sugar in the bowl of a food processor and pulse several times to combine. Add the butter chunks, and process until the mixture resembles a coarse meal. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together. According to Martha, do not process for more than 30 seconds.

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate from at least an hour to up to a full day. (whoops, I had mine in the fridge for 30 minutes and it turned out fine!)

The Galette
Whole Wheat pastry flour for dusting
1/2 recipe of Cornmeal Pate Brisee
1 cup walnuts + 1 tablespoon sugar
12 fresh apricots, pitted and sliced into sixths
1 cup raspberries
1/2 cup granulated sugar
juice of 1/2 lemon (about 1 tablespoons)
2 tablespoons cornstarch
1 pinch of salt
1 large egg, lightly beaten
sanding sugar for sprinkling

Roll out dough on a floured surface into a 14-inch round, about 1/8 inch thick. Transfer dough to a large parchment-lined baking sheet. Refrigerate until ready to use, up to 1 hour. Meanwhile, preheat oven to 375 degrees F.

In a food processor, pulse the walnuts and sugar until a coarse meal. Set aside.

In a large bowl, gently toss together apricots, raspberries, sugar, lemon juice, cornstarch and salt. Sprinkle about 1/2 cup of walnut meal on dough. Next, Arrange fruit mixture on top of dough, leaving a 2 inch border all the way around. Fold border over the fruit mixture, press gently to adhere the folds.


Brush edges of dough with egg and sprinkle with sanding sugar and walnut meal. Bake until crust is golden brown or, the best indicator, when the juices in the galette are bubbling. It should take about an hour. Transfer the baking sheet to a wire rack to cool the galette. Best served warm with a scoop of vanilla ice cream!


Psst... This dessert is perfect for the non-perfectionist in all of us!

Dishwasher doesn't work...

But we're almost there!

Phew, almost done!

...Patience is a virtue, for every cook!

From the Recipe Files...

Cooking is on hold for a couple more weeks for obvious reasons (see pic below). But what better time to share some of my favorite recipes from the Engel household. Blueberries are just starting to make their way to the farmer's market which brings to mind one of my all time fav Blueberry Bundt Cakes. This will be the first Bundt cake added to my blog!

Bundt cakes are great because they can be considered a dessert in the evening or coffee cake in the morning. Dessert any time of the day? Sounds like my kind of cake! If you don't have a bundt cake pan don't fret as this cake can easily be made in a basic cake pan - and you can still eat it in the morning... But I can't promise it will taste as good. Bundt cakes always have a certain density that make them more filling and satisfying than a typical cake. They are a perfect match with your morning coffee or tea. Topped with a light glaze (as you all know I'm not a big fan of thick frostings), you can't go wrong with this recipe!

Lemon - Blueberry Bundt Cake
adapted from Cooking Light

2 tablespoons sugar
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 butter softened
1 tablespoon grated lemon grind
4 large eggs
1/2 teaspoon vanilla extract
1 (16 ounce) container reduced fat sour cream
2 cups fresh blueberries

For the glaze...
1 cup powdered sugar
3 tablespoons fresh lemon juice
hint of vanilla

Preheat oven to 350 degrees F.

Lightly grease your bundt pan and dust with the two tablespoons of granulated sugar. This adds a nice crunchy, sweetness to the outside of your cake.

In one bowl combine dry ingredients and mix well. In a mixer combine the 1 3/4 cups of sugar, butter and lemon rind. Once well blended, add the eggs slowly one at a time. Next, beat in the vanilla and sour cream. Mixture should appear light and fluffy. At medium speed, slowly add the dry ingredients to the wet. In another bowl, toss the blueberries in 2 tablespoons flour until coated. Fold into the batter. Bake for about 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 15 minutes then flip over onto a wire rack to cool some more.

The glaze is super simple. In a bowl combine the lemon juice, powdered sugar and a drop of vanilla. Drizzle over the bundt cake.

This cake is great the next morning with coffee... unfortunately, it doesn't always make it to the next day at my parent's house!

Here's a picture of my mom and me in Sonoma... the trip I've referenced a couple of times in previous blogs. Gotta love Spring flowers!

Cooking with Quinoa

Personal trainer, check. Mental commitment to getting into shape, check. Healthy diet, Quinoa! Summer is just around the corner and I've come to realize this new Southern California tan will look a lot better once I get myself in tip top shape. Hell no, I'm not going on a diet, just cleaning up my act. This next recipe comes from a cooking class I took about a year ago in Ojai, CA at the Lavender Inn. The woman who ran the class was such a wonderful resource for all things food - nutritionally speaking.

Quinoa is an amazing grain that you should incorporate into your diet no matter what. Two things that I love about Quinoa: it cooks in less than 20 minutes and it is so easy to prepare. One thing that I don't recommend for quinoa is eating it plain. Instead, incorporate this awesomely complex carb with vegetables and protein.

Summer Picnic Quinoa Salad

Recipe from Suzanne Landry

1 cup Quinoa
2 cups water
1/2 cup chopped red onion
1/3 cup diced carrots
1/3 cup green peas (fresh or defrosted)
1/3 cup cucumber, peeled & diced
1/4 cup fresh dill
1/4 cup fresh parsley
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
Optional: 1/2 cup precooked chickpeas

Cook the quinoa in the water on high temp. Once the water starts to boil turn the temperature to low and simmer. Should take about 15 minutes, or until the grain is translucent. Remove from heat and let sit for 10 minutes. Fluff with a fork.

In a large pot of boiling water blanch the carrots for 30 seconds, strain and drain in cold water to stop the cooking. Add the chopped vegetables and chickpeas to the cooked quinoa and toss together. Lastly, toss in the fresh herbs, vinegar and olive oil.

This dish is great served immediately or the next day!

Psst... Quinoa is a great carb choice if you live your life gluten free!

Comfort Food from the Garden

I've had the unfortunate luck of getting sick my second week at the new job. Not just any cold, but one that seems to linger around - changing up the symptoms whenever it wants. Not to mention, my iphone is broken. Ya, I know, what's next? At least we've been blessed with the bounty and beauty of Spring (corny?). Spring peas, asparagus and oranges will give me the vitamins I need to beat this beast of a cold.

In the meantime, I'll let my mom take care of me. Thus, I can't take credit for this next recipe. It came from the Engel kitchen; some comfort food in the form of risotto. Using your freshest Spring veggies, you can make a knock-out risotto in no time at all. It's healthy, satisfying and goes down well with a glass of Sauvignon Blanc (if you aren't under the weather, then again...).

Garden Risotto
adapted from Elie Kruger The Food You Crave
1/2 pound asparagus
6 cups low sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped (about 1 1/2 cups)
1 fennel bulb, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 ounces baby spinach leaves (about 3 cups lightly packed)
1 cup frozen peas
1/4 cup Parmesan cheese

Microwave the asparagus in a tightly covered microwave-safe bowl with 1 teaspoon water for 90 seconds and cut into 3/4 inch pieces. Set aside.

In a medium sauce pan, bring the chicken broth to a simmer. In a large heavy saucepan, heat the oil on medium-low heat and cook the onion and fennel until softened and translucent. Add the rice and cook, stirring constantly for about 1 minute. Next add the wine and let simmer, still stirring, until wine is absorbed. Using a ladle, add 3/4 cup of the hot broth, salt and pepper and simmer, still stirring! Stir until broth is dissolved and repeat with the 3/4 cup broth until the rice is almost tender and creamy. This should take about 15 minutes.

Here comes the garden! Stir in the peas and spinach and cook until the spinach is wilted. Add the asparagus last and cook until everything is hot and well combined. Take off the burner and stir in the Parmesan cheese.

Enjoy!

Starting Fresh with Minted Peas

Last week I started my new job. Wow! What a whirlwind it has been, but definitely a fun one. Although I am going to miss Northern California, Southern California is where my heart is... Sun, waves, palm trees and that lovely sense of familiarity wherever I go. My ego has been bruised a bit as I've joined my parents in their humble abode. But I have a new pep in my step and a smile on my face that feel so refreshing.

With my fresh new perspective, it was only necessary that my next dish include mint... a fun herb that's super versatile and has a sweet aroma and flavor. Mint tossed in with some fat, sweet and succulent sugar snap peas makes the perfect spring combination... dressed up with some butter, of course. Peas with mint is a pretty classic side dish. I was given this recipe at one of the cooking classes I participated in at Ramekin's Bed & Breakfast in Sonoma.

Minted Sugar Snap Peas

adapted from Therese Nugent 2009

1 pound fresh sugar snap peas, trimmed and strings removed

3 tablespoons unsalted butter

1 tablespoon fresh mint, minced

zest of 1 lemon

salt to taste

Bring a saute pan filled with water to a boil. Blanche the peas until crisp-tender and bright green (approximately 3 minutes). Remove from the water and set aside. Melt the butter in a saute pan and add the peas. Stir in the mint and lemon zest. Saute the peas until heated through (approximately 2 to 3 minutes). Season with salt to taste. Serve immediately.

What better way to celebrate spring than with refreshing mint, sweet sugar snap peas, and a zest of lemon! ... Maybe mint mojitos?

Psst... I used spearmint from the garden, the most accessible variety.

Old Fashioned Cake that Never Goes out of Style

You know something is good when you just can't stop talking about it; to the point where people start wondering if you're crazy or the cake really is that awesome. My mom and I visited Ramekins Bed & Breakfast and Cooking School in Sonoma last weekend. We participated in 3 classes: Splendor of Spring, Gnocchi & Ravioli Making and Thai Food. Although I felt like I had eaten for 3 that weekend, the scenery in Sonoma was amazing and the cooking classes were definitely worth those 5 extra pounds I'd be taking back to San Francisco with me.

The Splendor of Spring Class was my favorite. It elegantly incorporated Spring flavors into pretty basic recipes. One of the recipes was this amazing Old Fashioned Rhubarb Cake. Like a lot of the recipes I blog about, this cake can take on many personalities - from the fruit you mix into it to the sauce you top it off with. Although it calls for Rhubarb, we used strawberries. There was also the discussion of using peaches come peach season. But, really, the possibilities are endless. Once you perfect the basic dough, you are golden.

Old Fashioned Cake with Minted Strawberry Sauce

adapted from Therese Nugent's Recipe, March 2009

Sauce Ingredients

1 16 ounce basket fresh strawberries, hulled and sliced

1/2 cup sugar

1 teaspoon freshly squeezed lemon juice

1 tablespoon fresh mint, minced

Cake Ingredients

1/2 cup spectrum shortening at room temperature

1 egg at room temperature

1 cup buttermilk

1 teaspoon vanilla extract

1 1/2 cups granulated sugar

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

3 cups fresh fruit of choice (Rhubarb or Strawberries), chopped

For the crackle topping

1 1/2 teaspoons ground cinnamon

1/2 cup granulated sugar

For the sauce: In a heavy saucepan over medium-high heat, combine the strawberries, sugar and lemon juice and cook until the sugar is dissolved. Bring the mixture to a boil. Reduce the heat and simmer for 3 minutes. Transfer the sauce to a bowl and stir in the mint. Cover and chill until cold, best if chilled over night.

For the Cake: Preheat oven to 350 degrees. Lightly grease a 9x13'' baking dish with shortening and set aside. In a large mixing bowl, combine shortening, egg, buttermilk, vanilla extract and the 1 1/2 cups granulated sugar. Mix together well. Add the flour, baking soda and salt and mix well. Fold in the fruit and spread the batter in a baking dish. In a small bowl, whisk together the cinnamon and 1/2 cup sugar. Sprinkle the topping over the batter (you may not use it all). Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Serve slices of cake with a heaping scoop of the mint strawberry sauce. You will never forget it!

Psst... the best way to hull strawberries while preserving the most fruit, is with a tomato shark