Crustless Buttermilk Pie

 

Ingredients:

1 Cup (- 6 tbsp) Sugar

6 Tbsp Coconut Sugar

1/2 Cup Flour

1 Tsp Baking Powder

1 Cup Buttermilk

1/3 Cup Melted Butter

3 Eggs

2 Tsp Vanilla

1/4 Cup Desiccated Coconut

Pinch Salt

Directions:

Preheat oven to 350 degrees.

In a large bowl or stand mixer, add the eggs and beat until frothy.  Add sugars and beat to combine.  Slowly add in the flour, baking powder, buttermilk, butter, vanilla, coconut and salt.

Beat until combined and light and frothy.

Pour batter into a 9" pie plate and bake for about 27 minutes. The center will still be a little wobbly and the top should be slightly golden brown.

Let cool for about an hour.  I like to then set mine in the fridge to fully firm up, but that's just my preference.  This is delicious by itself but also tasty with a fruit compote like black cherry.

* This version is more of a coconut cream pie taste and texture.  If you wanted, you could omit the coconut sugar and desiccated coconut and make it a straight forward buttermilk pie.

Enjoy.

#cheftainment

Chocolate Dark Cherry Mousse

 

Ingredients:

3 Cups Heavy Whipping Cream

1/2 Cup Cocoa Powder

1/2 Cup Powdered Sugar

6 Tbsp Peanut Butter Powder (optional)

1/4 Cup Nutella (optional)

Pinch Salt

1 Cup Dried Dark Cherries - Chopped

Directions:

Chill the bowl of a stand mixer.  Add whipping cream and mix until frothy, no peaks yet.

Slowly add in the cocoa powder, sugar, peanut butter powder, nutella and salt.

Beat until stiff peaks.  Fold in cherries.  Chill and serve.

This is a very basic recipe and you can change it to make it your own, add in different flavors or fruits.  Easily adapts to other flavors.

Enjoy

Chocolate Cake - Vegan

Ingredients:
1 1/2 Cups All Purpose Flour
1 1/2 Tsp Baking Soda
3/4 Tsp Sea Salt
1 1/2 Tsp Espresso Powder
3/4 Cup Unsweetened Cocoa
1/2 Tsp Cinnamon
1 1/2 Cups Dark Brown Sugar
1 1/2 Cups Hot Water
2 Tsp Vanilla Extract
6 Tbsp Coconut Oil
1 1/2 Tsp Apple Cider Vinegar

Directions:
Preheat oven to 350 degrees.  Line a springform baking pan (bottom and sides) with parchment paper. I used a 9" pan. * I ball up the parchment paper and then unfold and mold to fit the pan. Not the smoothest for the sides, but also not a big deal if you're not entering it into a contest. Spray parchment with cooking spray.

In a bowl, add the flour, baking soda and salt. Stir to combine.

In another bowl, pour in the hot water.  Add the coconut oil, espresso powder, cocoa, and cinnamon.  Stir to combine and melt the coconut oil and bloom the espresso, cocoa and cinnamon.  Let sit for about 1 minute, then add in the brown sugar, cider vinegar & vanilla and mix to combine.

Slowly whisk the dry ingredients into the wet.

Pour into baking pan and bake in oven for about 30-35 minutes or until a toothpick comes out clean.

This is a very wet batter and produces a very fudgy cake.

Let cool in the baking pan for about 1 hour on a wire rack. At this point I like to put it in the fridge for at least an hour to set up.

Remove from baking pan and serve.  You can serve as is (which is great) or you can top with a frosting. I like to melt 1/3 cup of peanut butter in the microwave and pour over cake, then place back in the fridge to continue to set up for about an hour.  You could also frost with a ganache or powdered sugar, sea salt, coconut, etc.

* You can play around with this recipe a bit as far as flavors, for example, you can spice it up by adding in cayenne pepper to the batter or substituting some of the water with cherry juice or another flavor.

This is a single layer, very fudgy cake, yet also quite light. You will want to slice it on the smaller side for a slice.

Enjoy.
#Cheftainment

Perfect Soft Boiled Egg

We all love the gooey, runny center of a nice soft boiled egg, but finding that perfect balance between runny, not over cooked yolk isn't as easy as it seems.  Hopefully this helps.

Take Room Temperature Eggs and place in boiling water.

Boil for 5:30 minutes, uncovered.  Immediately run under cold water and peel eggs. (Peeling under running water helps to not destroy the egg).

You can keep these in the fridge for a few days.  Sprinkle with sea salt and enjoy.

#Cheftainment

Polenta

Ingredients:
4 1/2 Cups Chicken Stock (or veg stock or water)
1 Tsp Salt
1 Cup Stone Ground Grits (very important, not instant or quick)
6 Tbsp Butter - Cut into chunks
3/4 Cup Milk or Cream (approx)
1 Cup Cheese - Shredded - (Use your imagination, any kind or mix and match)
1 Tsp Black Pepper

Directions:
In a medium pan bring the chicken stock to a boil.  Add in the salt and slowly whisk in the grits to combine and stir out any lumps.

Reduce heat to low and simmer for about 40 minutes, stirring frequently to avoid it sticking and burning on the bottom of the pot.

Check grits to see if fully cooked and then stir in butter, 1 tbsp at a time, to combine.  Slowly whisk in the milk and then cheese and black pepper.

Here is where you may need to add more milk or cheese to get the consistency you want.  I like mine pourable and cheesy.  Also check the seasonings to see if you need to add more salt or pepper. 

This is a basic Polenta recipe.  The combinations of cheeses and seasonings are pretty wide and can take it to Italy, Mexico, etc.  It's a blank canvas.  You can top it with pasta sauce, pulled pork, meatballs, you name it.  It's very versatile.  But it's definitely something you make and serve immediately. If you let it sit it solidifies (and then you can fry it into cakes!).

Enjoy.  #Cheftainment

Herbed Focaccia

Ingredients:
FOR BREAD
2 3/4 Cup Flour (+ more for dusting)
1 tsp Kosher Salt
1 tsp Sugar
1 tbsp Active Dry Yeast
1 Clove Garlic - Minced
1 Cup Water - 110 Degrees
1 tbsp EVOO

FOR TOPPING
1 tsp Garlic Powder
1 Clove Garlic - Minced
1 tsp Dry Oregano
1 tsp Kosher Salt
Pinch Black Pepper
1 tsp Dry Thyme
1 tbsp Rosemary - Finely Diced
1 1/2 tbsp Parmesan Cheese
EVOO

Directions:
In a stand mixer w/ the dough hook attachment, add in the flour, salt, sugar, garlic and yeast.  Mix to combine.  Add the EVOO and slowly add the water.  Mix on low for about 3-4 minutes.

Turn out on very lightly floured counter and kneed by hand for about 3-4 minutes. Oil a bowl and put the dough in the bowl, cover and place in a warm, non drafty place.  I put a towel over mine as well and usually keep on a table by my window.  Let rest for between 30-60 minutes or until doubled in size.

In a bowl, combine the toppings, but not the EVOO.  These toppings are just what I used, you can be creative and mix it up however you like with different spices or herbs or flavoring.

After the 1st rise of the dough, take your baking sheet, mine was around 9x13 (and make sure it has sides) and pour a generous amount of EVOO onto the pan. About 4-5 tablespoons.  You want to generously coat the sheet because then you pour the dough out onto the pan.  Using your fingers, stretch the dough to fit the pan.  Then, turn the dough over so both sides are coated with the EVOO.  * do not worry you have too much oil, this bread soaks it up and needs it.

Press the dough out evenly in the pan and then using the tips of your fingers, make craters and indentations all throughout the dough.  Sprinkle the toppings evenly over the dough and then drizzle more EVOO on top of the dough.

Cover with a dish towel and set aside again to rise for a 2nd time for about 60 min.

Place in a preheated 450 oven for between 13-15 minutes.  Ovens vary so keep an eye on it. It should be golden brown on top.

If you have any leftover topping, add to a bowl of EVOO and use to dip the bread in.

Enjoy #Cheftainment

EDIT:  This is also great as a pizza dough.  Simply split the dough in 1/2 to make 2 pizzas.  And bake for about 10-11 minutes. It makes for a very light and crispy dough and it's 1/2 as thick.

Vegan Chocolate Chip Cookies

Ingredients:
1 Cup White Flour
1 Cup Almond Flour
1 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tsp Cinnamon
1/2 Cup Brown Sugar
1/4 Cup Coconut Sugar
1/4 Cup White Sugar
1/3 Bag Dark Chocolate Chips
4 Tbsp Coconut Milk (+ more if needed - you will need)
4 Tbsp Coconut Oil - Liquid state, not solid (it actually makes a difference)
2 Tsp Vanilla
Pinch of sea salt for topping

Directions:
Place all the dry ingredients in a stand mixer (or bowl if using a hand mixer). Mix the dry ingredients together to combine. In a small bowl combine the coconut milk, coconut oil and vanilla.  With mixer on low, add in the wet ingredients scraping down the sides as needed.  You might have to add in more coconut milk, 1 tbsp at a time until it all forms a dough.

Using a small cookie scoop, scoop out the cookies and place on a parchment lined baking sheet.  I use a flat cookie sheet w/o sides. Sprinkle with a little sea salt.

Put the cookie sheet with the dough balls on it in the freezer for about 1 hour to firm up. Also they store great if you want to make a batch and then bake off as needed.

Preheat oven to 325 degrees. Bake for about 13-15 minutes. The time varies due to everyone's freezer and oven temps being different.  Mine took towards the 14 minutes of the time.

Cookies will look a little bit underdone when you take them out, and they don't really spread much. Don't worry, just leave them on the cookie sheet for a few minutes and then transfer to a cooling rack.

Makes about 36 cookies.  Crispy outside, chewy center, sweet, salty and oh so delicious.

Enjoy
#Cheftainment

EDIT:  This can be made with basically any combo of flours and sugars.  I also add in about 1/2 cup instant oats and then up the coconut milk until the dough comes together.

"Brownie" Energy Bites

Ingredients:
1 Cup Walnuts
1 Cup Almonds
2 Cups Dates
2/3 Cup Unsweetened Cocoa Powder
1 Cup Shredded Coconut
Pinch Salt
1/8 Tsp Cayenne Pepper (could substitute Cinnamon or leave out entirely)

Directions:
In a food processor add the walnuts and almonds and blend until a sort of dough starts to form.  Mine took about 2 minutes, scraping down the sides as you go.

Soak dates in warm water for about 5 minutes to rehydrate.  Add dates, cocoa powder, 1/2 cup coconut, salt and cayenne pepper and blend into a dough.

Using a small ice cream scoop (about 1"), scoop out brownie balls onto a parchment lined baking sheet.  You will get about 60 balls.  Roll each ball in the palm of your hand to form a smooth ball.  In a plastic bag or zip top bag, add in the remaining 1/2 cup of coconut and add in the brownie bites about 6 at a time and shake and roll around to coat them in the coconut.

Place back on baking sheet and put in fridge for about 1 hour to set up.

Enjoy!  #Cheftainment

Peanut Butter Choc. Chip Oatmeal Blondies

Ingredients:
1 Cup Unsalted Butter - Room temp.
1 Cup Brown Sugar
1/2 Cup Coconut Sugar (can substitute white sugar)
1 Cup Peanut Butter
2 Tsp Vanilla Extract
2 Large Eggs
1/4 Cup Greek Yogurt
1 1/2 Cups All Purpose Flour
1 Tsp Baking Soda
1 Tsp Kosher Salt + more to sprinkle on top
2 Cups Quick Cooking Oats
1 Pkg Dark Chocolate Chips

Directions:
Preheat Oven to 350 Degrees and line a 13x9" baking dish with parchment paper then spray with no-stick spray.

In a large bowl or stand mixer, add the butter, brown sugar and coconut sugar and mix till light and fluffy, about 2 minutes.

Add the peanut butter, vanilla, yogurt and eggs and mix another 2 minutes.

Mix in the flour, baking soda and salt.  Once combined, add in the oats and choc. chips and stir to combine.

Pour into prepared baking dish and smooth out into an even layer.  Sprinkle the top with salt (optional).

Bake for about 30 minutes or until a toothpick comes out clean.  The center will wiggle slightly. Very important to not over bake so as to not dry it out.

Let cool completely and serve.

Enjoy #Cheftainment

Chewey Choc. Chip Peanut Butter Oatmeal Cookies (flourless)

Ingredients:
3 Eggs
1 1/2 Cups Brown Sugar
1 Cups Coconut Sugar
1 Tsp Salt (Plus more for sprinkling)
1 Tsp Vanilla
1 Tbsp Honey
2 Tsp Baking Soda
1/2 Cup Butter - Room Temp
1/4 Cup Greek Yogurt
1 1/2 Cups Peanut Butter
1 Tsp Cinnamon (optional)
4 1/2 Cups Quick Cooking Oats
1 Bag Dark Chocolate Chips

Directions:
Preheat oven to 350 Degrees.
In a large mixing bowl or stand mixer, beat together the butter & peanut butter until combined.  Add both sugars and salt and mix until combined and fluffy.

Add in eggs, one at a time, Greek yogurt and vanilla and mix. (add cinnamon if desired)

Add in baking soda and honey and mix to combine everything, scraping down the bowl as necessary.

Stir in oats and choc. chips.

Use a cookie dough scooper to scoop out all of the cookies. They should be about 1 inch.  I scoop them all out and place them on a cookie sheet and then place in fridge for about 1/2 hour to solidify the butter again.

Place cookies on a baking sheet lined with a silpat or parchment paper and sprinkle with sea salt.  The cookies will not spread so you can place them sort of close together but leave some room in between for the heat to circulate.

Bake for about 11 1/2 minutes.  Ovens vary so start checking around 11 min for the top to be slightly golden.  Again, they will not spread much and will remain, mostly, in the shape that you scooped them. Let rest on cookie sheet for about 2 min. then transfer to a wire cooling rack so the air can circulate under them.

Enjoy.  #Cheftainment

* These are a great make ahead cookie dough. Once you've put them in the fridge to firm up, you can store them in a freezer bag and just bake off portions whenever you want.

Ginger Shakin' Pork

Ingredients:
2 Boneless Pork Chops - Fat Trimmed, About 1" Dice
2 Tbsp EVOO (Extra Virgin Olive Oil)
1" Piece of Ginger - Peeled, Sliced into thin matchsticks
2 Tbsp Miso Paste
2 Tbsp Apricot Jam (or honey)
1 Tbsp Red Wine Vinegar
4 - 6 Baby Bok Choy - Sliced in half

In a bowl, combine the pork chops and miso and mix with your hands, coating every bit of the pork with the miso paste.

In a pan over med / high heat, add the EVOO. Once hot, add the ginger and sautee until golden brown and crispy. Should take about 2 minutes.  Remove.

Add pork into same pan and cook about 3 - 4 minutes, turning and making sure to brown on all sides.

Next add in the apricot jam and red wine vinegar and thoroughly coat the pork. Cook about 1 min.

At the same time as the pork is cooking, place bok choy in a pan, cut side down. Add just enough water to go about 1/4 of the way up the bok choy. Bring to a boil, cover with a lid and simmer about 2 - 3 minutes or until the center core is tender. Flip cut side up and sprinkle, lightly, with salt.

Place bok choy on plate, add the pork on top and sprinkle the crispy ginger on top.

Enjoy #Cheftainment

Thank you to Jamie Oliver for the inspiration.

Blueberry Lemon No Bake Cheesecake Bites

Ingredients:
Crust:
1 1/2 Cups Chocolate Sandwich Cookie Crumbs (about 12 cookies)
3 Tbsp Butter - Melted
1 Tbsp Coconut Oil
Pinch of Salt

Filling:
2 - 8 oz Packages of Neufchatel Cheese (can substitute cream cheese) - Room Temp
1 - 5.3 oz Greek Yogurt - Pour out excess liquid
3 Tbsp Honey
2 Tbsp Vanilla
1 Tsp Salt
1 Tbsp Lemon Zest
1/4 Cup Confectioners Sugar

Blueberry Topping:
18 oz. Fresh Blueberries (can be made with frozen)
6 Tbsp Fresh Lemon Juice (about 1 1/2 lemons)
Pinch of Salt
1 Tbsp Lemon Zest
1 Tsp Grated Ginger

In a food processor add the sandwich cookies, butter, coconut oil and salt.  Pulse until turned into crumbs, like a wet sand.

Place mini muffin wrappers in the muffin pan. Take a tsp of the cookie crumb mixture and place in each of the wrappers. (this should be enough crumbs for 48 muffins but might need a few more cookies if you come up short).  Press down to firmly pack the crumbs into the bottom of the tray and come slightly up the sides.  Place in refrigerator (or freezer) for at least 1/2 hour.

Using a stand or hand mixer, add in the cream cheese, yogurt, honey, vanilla, salt, lemon zest and confectioners sugar.  Start on low to combine everything then turn it up to whip everything until it's light and airy, about 2-3 minutes.  Taste for seasoning, you may need a bit more sugar or lemon or even salt.

Take a small ice cream scoop (the size used to make cookies, about 1") and scoop the filling into the muffin tins.  Smooth out the filling and carve a slight indentation in the center to form a small well to hold the topping.

Place the muffin tins back in the fridge to set up.

While the filling is setting up, start on the blueberry topping.  Pick through the blueberries to make sure there are no stems or bad berries.  Rinse the blueberries and then place in a pan with lemon juice, salt, lemon zest and ginger.  Bring to a boil and then reduce to a simmer, stirring occasionally, for about 45 minutes or until most of the liquid is absorbed and the blueberries have become thick, almost like a jam.

Pour blueberries into a bowl and stir occasionally, allowing to cool completely.  When cooled, scoop about 1 tsp of the blueberry topping onto each cheesecake bite and place back into the fridge for at least 2 hours.

When ready to serve garnish with lemon zest.

Enjoy!  #Cheftainment

* To make these slightly healthier, I use coconut oil in the crust and neufchatel cheese in the filling. It's essentially cream cheese but sort of healthier, you honestly can't taste the difference. I also use Greek yogurt where other recipes call for cream. Again, slightly healthier but also helps keep the filling firmed up and not as loose. As for the topping, you can use cherries, peaches, whatever you want to make it delicious.

Homemade Pasta 2

Ingredients:
1 Cup Cake Flour
1/2 Cup Bread Flour (or white flour)
2 Extra Large Eggs - beaten
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Cold Water (maybe more)
3/4 Tsp Salt
1/2 Tsp Garlic Powder (this is optional, and I use several spices, mushroom powder, etc. depending on what I'm using the pasta for).

Directions:
In a food processor, add the flours, eggs, olive oil, salt and spices.  Pulse to combine.  Using the feeding tube, slowly drizzle in the 2 tbsp of water while pulsing.  Should come together in a ball.  Might have to add more water if necessary.

On a very lightly floured surface, pour the dough out and start to knead the dough, about 2-3 minutes.  I use the method of pushing the dough forward with my right palm and then folding the left side over and repeat.

Form the dough into a ball and flatten out and then wrap in plastic wrap and sit in the fridge for about 30 minutes.  Take dough out and let sit on counter about 15 min. then divide dough into 4 portions.

Take the 1st portion and lightly flour it, then, with your hands, flatten it out with the end you'll be feeding into the pasta machine slightly thinner so it'll feed into the machine.

Feed the pasta into the machine on the widest setting. Run the pasta through 2 times, then flour both sides of the pasta and fold each end into the middle overlapping each other.  Run through the machine again.  Repeat this about 2x each setting while working down to the smallest setting, flouring when needed.

Once you have the pasta at the thickness you want you can either slice it by hand or run it through an attachment to cut it into specific sizes, i.e. spaghetti, fettuccini, etc.

Place cut pasta in a bowl or a plate with flour and work the flour through so as to keep the pasta separated.  Cook in salted, boiling water for 2-3 minutes and finish in sauce.

Enjoy.  #Cheftainment

Pita Bread

Ingredients
1 1/2 Cups Warm Water (about 110 degrees)
1 1/2 Tbsp Sugar
1 Pkg Yeast
3 Tbsp Extra Virgin Olive Oil (EVOO)
2 Tsp Salt
2 Cups Bread Flour
1 3/4 Cups Whole Wheat Flour
* 2 Tsp Zaatar Seasoning

In a bowl, whisk together the flours, and Zaatar.  In another bowl (I used a stand mixer), add the water, sugar and yeast and stir. Let sit for about 5 minutes to activate the yeast.

Add the evoo and salt to the liquid and stir to combine.  With the mixer on low, gradually add in the dry ingredients.  Mix until the dough comes together but still a little shaggy.  On a very lightly floured counter, mix the dough by hand for about 10 minutes.

I use the method of pushing it forward with the palm of my right hand and folding over itself with the left.  Do this until the dough is smooth and elastic.

Place dough in a lightly oiled bowl and cover. Set aside in a non drafty place for about 2 hours to rise.

Very lightly flour the counter again and pour out the dough. I barely kneaded the dough this time.  Just folded over 2 or 3 times.  Divide dough into 12 balls of equal size.  Easiest way to get them evenly divided is to just divide the dough in half and then divide each half in half, etc.

Take each piece of dough and fold under itself in a N, S, E, W fashion. Then flip over and pinch the dough together and gently roll the seam side down using the palm of your hand and the counter.

Place the 12 dough balls on a baking sheet, cover with a damp towel and let rise again for about 30 minutes.

Preheat oven to 500 degrees.  Roll out each ball of dough to about a 5" diameter. You don't want them so thick they won't bake properly, but you don't want them so thin they won't form a pocket.

Place the rolled out pita on a parchment lined baking sheet leaving just a little room in between.

Cook for about 5-7 minutes depending on your oven.  You don't want them to get browned on top, just a little color and they will puff up.  Mine took closer to the 7 min. side because of my oven, yours might take less.

* I used a bit more salt than other recipes called for because I felt the whole wheat flour needed the bump of extra salt to make it slightly less bitter.  Also I added in Zaatar seasoning. This is where you can be creative.  They are great plain, but I wanted more flavor so I added in the seasoning.  I've also done this with crispy fried garlic chips mashed up and blended into the dough.

Serve warm with butter and a sprinkle of sea salt or make into sandwiches (they really do form a pocket!).

#Enjoy!  #Cheftainment

Key Lime Pie

Ingredients:
Crust:
1 Cup Graham Cracker Crumbs
1/2 Cup Saltine Cracker Crumbs
1/3 Cup Sugar
5 Tbsp Melted Butter
1/4 Cup White Chocolate Chips
Pinch of Salt

Filling:
1 Cup Key Lime Juice (can substitute 100% Lime Juice)
2 - 14 oz Cans Sweetened Condensed Milk
5 Large Egg Yolks
1 Tsp each - Key Lime Zest, Orange Zest, Lemon Zest + 1 tsp Key Lime Zest (set to side for garnish)
Pinch of Salt

In a food processor combine graham crackers & saltine crackers (to make 1 1/2 cups total). Add in sugar and pinch of salt.  Pulse in butter to form a crumbly, wet sand consistency.

Form into a 9" pie tin and press evenly into bottom and sides and bake in a preheated 350 degree oven for 10 minutes.

Take out of oven and sprinkle the white chocolate chips evenly along the bottom of crust and let cool for 10 minutes.  This will help stabilize the crust and also help cut the sweetness and tartness of the pie.

In a medium size bowl (or stand mixer) add the egg yolks and mix, about 2 minutes or until slightly frothy.  Add in the condensed milk, key lime juice, pinch of salt and the zest from the lime, orange and lemon.

Mix at medium / high speed for about 2 minutes. Let sit about 10 minutes then pour through a strainer to remove the zest and get a perfectly smooth consistency.

Pour into the pie crust and bake in oven for 18-22 minutes. The center will still be slightly jiggly.

Cool for about 2 hours and then place in fridge for at least 6 hours or overnight.

Top with whipped cream and the reserved lime zest and ENJOY!

#cheftainment #keylimepie

Citrus Olive Oil Cake

Ingredients:
1 3/4 Cups Flour
1 Tsp Baking Powder
3/4 Tsp Salt
3 Large Eggs
1 1/4 Cups Sugar + 2 Tbsp (keep separate)
1 Tsp Lemon Zest (or Orange or a combo of both)
3/4 Cup Extra Virgin Olive Oil (EVOO) (the good kind - it makes a difference)
3/4 Cup Milk

Preheat oven to 350 degrees.

Grease and line the bottom with parchment paper of an 8" spring form pan.

In a stand mixer or medium bowl, beat the eggs until frothy, about 1 minute.

Add in the sugar and zest and beat on high for about 3 minutes or until pale in color.

Mix in the EVOO and beat to combine. 

Add in 1/2 the flour mixture and mix on low to combine.

While mixing, add in the milk and combine.

Add in the 2nd 1/2 of the flour and combine.

Pour batter into spring form pan and sprinkle 2 tbsp of sugar across the top.  This will form a crust on top and lift up and separate from the cake. Don't worry, this is supposed to happen.

Bake for 40-45 minutes or until a toothpick comes out clean.  * Ovens vary so start checking around 35 minutes.

Cool for 15 minutes, then remove from pan and remove parchment and place on to a wire rack for 90 minutes.

The cake can be served as is or with a nice compote or whipped cream.

Enjoy.  #cheftainment

Chocolate Clementine Torte

Ingredients:
1 1/2 Cup Dark Chocolate Chips
1 Cup + 1 Tbsp Butter
5 Large Eggs
1 Cup + 1 Tbsp Sugar
1 Tbsp Cocoa Powder
1 Tbsp Clementine Zest
1 Tbsp Coffee (brewed + cooled)
3/4 Cup Clementine Juice (about 15 clementines)

Over a double boiler, melt the choc. and butter. Make sure the double boiler is not touching the water or the choc. will scorch.

Whisk eggs & sugar until frothy and about tripled in size - about 3 minutes.

Heat oven to 250 degrees and grease a spring form pan and line the bottom with parchment paper.

Once the choc. mixture is completely melted and mixed with the butter, add in the cocoa powder, clementine zest and coffee and let cool about 5 minutes.

Pour chocolate mixture into the egg & sugar mixture and beat on med. speed until combined.

Pour the batter into the spring form pan and tap on the counter a few times to remove air bubbles.

Wrap bottom and sides of spring form pan in aluminum foil and place in center of a roasting pan.  Place pan in oven and pour boiling water in roasting pan until it comes up about 1/2 way of the spring form pan.

Bake in oven 35 - 40 minutes or until almost set with a slight wobble in the center.  NOTE: The center should wobble a little more than you think it should when you take it out. It will continue to set after it's taken out of the oven so err on the side of caution and remove it slightly before you think you should.

Let cool in the water bath for 1 hour.

While the torte is cooling, in a pan over med/high heat reduce the clementine juice till it's a thick syrup and coats the back of a spoon.  This will take a while and the end result should be about 1/4 cup of juice.

After the torte has cooled 1 hour, take out of the water bath and gently remove the sides of the pan and let cool on the counter 1 more hour. Then place on serving tray (removing the parchment on the bottom).

Drizzle the clementine syrup over a slice of the choc. torte and serve with whipped cream and top with clementine zest.

This is a very rich dessert so the slices should be on the small size.

Enjoy.  #cheftainment

Butternut Squash & Sweet Potato Curry

Ingredients:
1 Red Onion - Diced
2 -3 Fresno Chilis or Serrano Chilis - Seeds removed, chopped
1 Inch Ginger - Peeled & diced
1 tsp - Tumeric
1 tsp - Coriander
1/2 tsp - Cinnamon
1 tsp Sea Salt
2 tbsp Coconut or Vegetable Oil
1 Can Coconut Milk
1 1/2 Cups Vegetable Stock
1 Can Diced Tomatoes
1 Sweet Potato - Peeled & Chopped
1 Butternut Squash - Peeled, Seeded, Chopped
1 Cup Black Rice - Cook as directed

In a food processor add the onion, ginger, garlic and spices and blend into a paste.

In a large pan over med - high heat, add the oil and add the paste and cook about 1 minute.  Add in the coconut milk, vegetable stock & tomatoes.  Bring to a boil and add the potatoes & squash. Stir to combine.

Bring to a boil and reduce to a simmer. Cover and cook for about 40-50 minutes. Start checking potatoes after about 30 minutes to see if they are cooked. Don't over cook or they turn to mush.

Let sit about 10 minutes and then serve over black rice.

Enjoy. #cheftainment

Fruit Tart

Ingredients:

Dough
1 1/2 Cup Flour - I use 50/50 AP & Whole Wheat
1/2 tsp Salt
1 tbsp Sugar
1/8 tsp Cinnamon
1/2 Cup Cold Butter - Cubed
1/4 Cup Cold Milk
1 - 2 tbsp Water (if needed)

Filling
3 Peaches - Peeled & Sliced

3 Nectarines - Peeled & Sliced

1 Cup Blueberries (I used frozen because that's what I had)
1 lb Strawberries - Green tops cut off and sliced
1/4 Cup Flour + 1 tbsp
1/2 Cup Sugar
1 tbsp Lemon Juice
1/4 tsp Salt
1/4 Cup Apricot Preserves

In a food processor add the flour, salt, sugar, cinnamon and pulse a few times to combine.  Add in the butter cubes and pulse until a coarse meal consistency.  Add in the milk and pulse again until combined.  Should be like wet sand.  If needed add in 1 -2 tbsp of water if dough is too dry.

Pour dough out onto the counter and form into a ball.  Flatten into a disk and wrap in plastic wrap. Place in fridge for at least 30 minutes.

While dough is in the fridge start on the filling.  In a large bowl add the peaches, nectarines, blueberries, strawberries, sugar, lemon juice and mix to combine.  In batches add in the 1/4 cup flour and mix between batches to coat the fruit.  You don't want to dump it all in at once and clump up.

While the dough is resting in the fridge occasionally come back to the fruit and stir.  It will start giving off juices and you want to keep mixing to keep coating the fruit. Should be about 30 minutes.

After at least 30 minutes take the dough out and with a rolling pin on a lightly floured surface, roll the dough out to about 1/4 inch consistency.  It doesn't have to be perfect and if there are holes just patch them.  It will be about 14 inches in diameter.  Place dough in tart pans (my dough made 1 large and 2 small tarts) and gently press sides into mold and make sure there aren't any air pockets on the sides.

Sprinkle the remaining 1 tbsp of flour over the dough.  Using a slotted spoon place the fruit in the center of the dough and spread out to the edges.

Place tart in a pre-heated 425 degree oven for 35 minutes.  Keep an eye on it as ovens vary, may take a minute or two more or less.  You're looking for a golden crust.

When tart is out of the oven, heat up 1/4 cup of apricot preserves in the microwave until loose (about 15-30 seconds).  Brush the preserves over the tart.  Let cool for about 15 minutes and then serve.  Can also be served at room temp or topped with basil infused marscarpone cheese or vanilla ice cream or frozen yogurt.

Enjoy. #cheftainment

Angel Food Cake w/ Strawberry Compote

Ingredients:

1 1/4 Cups Cake Flour

1 1/2 Cups White Sugar

1/4 tsp Salt

1 1/2 Cups Egg Whites (about 11 large eggs)

1 tsp Cream of Tartar

1 tbsp Vanilla

Sift together flour, sugar & salt.

Beat egg whites until they form stiff peaks.  Add cream of tartar and vanilla.

Gently combine eggs and dry ingredients and pour into un-greased baking pan.

Place cake in cold oven, then heat oven to 325 degrees and bake cake for about 50-60 minutes. (mine was closer to 50).

Invert cake on a cooling rack and let cool for about 1 hour then remove from pan.

Strawberry Compote:

1 lb Strawberries - Green tops cut off and diced.

2 tbsp White Sugar

1 tsp Lemon Zest (or 3 tbsp lemon juice)

Pinch of Salt

1/4 Cup Water

Combine strawberries, sugar, salt, lemon and water in a pan over high heat. Bring to a boil and then reduce to a simmer for 10 minutes or until strawberries start to break down and liquid becomes thicker.

Let cool then serve.  Enjoy!

#cheftainment

Grilled Strawberry Lemonade

Ingredients:
18 Lemons - Zest + Juice
1 Quart Strawberries (green hull removed) - Quartered
1 Cup Sugar + 1 tbsp
Water + 1/4 Cup Water

Start by zesting lemons. Next cut lemons in half and grill on high heat just until they start to caramelize and get black around the edges. This should only take a few minutes each side. Set aside to cool.

In a sauce pan over med / low heat, add the strawberries, 1 tbsp of sugar and 1/4 cup water.  Slowly cook this down until it looks like a puree, breaking up any larger chunks of strawberries with a fork. This will probably take 20-30 minutes. Set aside to cool.

Here's where you use a few dishes:  Over a large bowl, squeeze the juice out of the lemons, add in the zest and strawberries and stir to combine.  Let sit for about 1/2 hour to marry all the flavors together.

Now, over another large bowl and using a strainer, put the strawberry + lemonade mixture through the strainer and using a spatula to press out all the juice.

Pour the strained mixture into a gallon container.  Add 1 cup sugar and fill the rest with water.  Shake well and let sit about 1/2 hour.

This was very tart but extremely refreshing. This is where you adjust the level of tart or sweet by adding more water or sugar. *Would also be delicious w/ some sprigs of mint.

Enjoy.  #cheftainment

** By grilling the lemons, you develop the natural caramelized sugars, therefore you use less white sugar in the overall product.

Italian Cabbage & White Bean Soup

Ingredients:
1 Medium Head of Cabbage - Chopped into 1" pieces
1 Grilled Chicken Breast - Small Dice
1 Onion - Chopped
1 Carrot - Chopped into 1/2" pieces
2 Garlic Cloves - Minced
2 Cans White Beans - Drained & Rinsed
2 tsp Salt
1 tsp Black Pepper
1 tsp Cumin
1 tsp Cayenne Pepper (or 1 tbsp crushed red pepper flakes)
4 tbsp Extra Virgin Olive Oil (EVOO)
4 Cups Chicken Stock
2 Cups Water (optional)

In a medium / large pot over med / high heat, add the evoo.  Add the onion, carrot & garlic and sautee for about 5 minutes, stirring occasionally.  Add in the salt, pepper, cumin, cayenne and stir to coat the vegetables. Cook for 1-2 minutes to open up the spices and bloom them.

Next add in the chicken and cabbage and stir to combine.  Add in the chicken stock.  The chicken broth should cover the cabbage, etc. by about an inch. If you need more liquid, add in some of the water or more chicken stock.  Cover and reduce to simmer and cook for about 20 minutes.  Add in the white beans and continue to simmer for another 10 minutes.

At this point, adjust the seasonings to taste and simmer for another 5 minutes if necessary.

Enjoy with a nice piece of rustic crusty bread.  #cheftainment

Roasted Carrot & Ginger Soup

Ingredients:

8 Tbsp - Extra Virgin Olive Oil (EVOO)
1/2 Large Onion - Diced
1 Cup Mushrooms - Chopped
8 Carrots - Diced
1/2 Head Cauliflower - Chopped
3 Cloves Garlic - Smashed
1/2 Cup White Wine (or water)
2 Tbsp - Grated Ginger
1 Tsp - Cumin
1 Tsp - Salt
1 Tsp - Black Pepper
1 Tsp - Corriander
1/2 Tsp - Cayenne
5 Cups Vegetable Stock (4 cups + 1 cup)

In a large post, over med / high heat, add the EVOO. Once heated, add the onion and cook about 2 minutes. Next add the mushrooms and cook for about 2 minutes. Add the carrots, garlic and cauliflower and cook 5-10 minutes, stirring occasionally.

When the veggies are starting to brown and break down, add the wine to deglaze and cook about 1-2 minutes.  Add the spices & ginger and cook about 1 minute. Add in 4 cups of stock. Place on a lid (cracked) and simmer for about 30 minutes or until the vegetables are fork tender and breaking down.

Using an emersion blender (or regular blender), puree the soup and put back on the stove to simmer.  If the soup is too thick, add the remaining cup of stock to thin it out.  Adjust the seasoning at this point and simmer another 5-10 minutes and then serve. *I added grilled cheese croutons.

Enjoy.  #cheftainment

No Bake Granola Bars

Ingredients:
8 Oz - Pitted Dates - Diced
2 Cups - Hot Water
3 Cups - Instant Oats
3 Cups - Puffed Rice Cereal
1 Cups - Almonds - Chopped
1/2 Cup - Pistachios - Chopped
1 1/2 Cups - Mini Carob Chips
1 Cups - Dried Cherries or Cranberries
1 Cup - Coconut
1 Cup - Flaxseed Powder
1 Tsp - Cinnamon
1 Tsp - Vanilla
1 Tsp - Kosher Salt
3 Cups - Almond Butter
1 Tbsp - Coconut Oil

Directions:
Place dates in a bowl and cover with hot water and let sit for about 30 minutes.

Line a 9x13 baking dish with parchment paper (leave overhang on sides for easier removal) and spray with cooking spray.

In a large bowl, combine the oats, rice cereal, almonds, pistachios, 1 cup carob chips, cherries, coconut and flaxseed. Mix to combine.

In a blender, add the dates, water, cinnamon, vanilla and salt and blend until smooth.

In a large bowl add 1 1/2 cups of the date mixture w/ the almond butter and mix to combine. Pour this mixture over the oat mixture and stir with a spatula to combine throughly.

Pour this mixture into the prepared baking dish and pack firmly. It will be sticky so lightly wet your hands to press mixture down.

Cover dish and put in fridge (or freezer) for about 2 hours to set up.

Melt the remaining 1/2 cup of carob chips and the coconut oil in the microwave and stir to combine. Pour over the granola and spread as if you're frosting it. 

Let sit about 10 minutes, then, using the overhang of the parchment paper, lift the granola out of the dish and cut granola into about 1 or 2 inch squares.

Keep in fridge and they will last forever. Excellent source of protein and energy, perfect for post work out snacks.

Enjoy. #Cheftainment

Piadina (Italian Flatbread)

Ingredients:
2 Cups - Bread Flour
2 tsp - Kosher Salt
1 1/2 tsp - Baking Powder
1/3 Cup - Lard (I used a combo of Crisco and Bacon Fat)
1/4 Cup - Water (possibly more)
1/4 Cup - Greek Yogurt
* Various Spices or Seasonings

In a food processor combine flour, salt and baking powder.  Pulse to combine. Add in lard and pulse to combine.

In a small bowl combine 1/4 cup water and the yogurt and stir to mix together.  Add to the flour mixture and pulse to combine. May have to add additional water, a little at a time if dough is not coming together. *Add spices or seasonings.

Knead dough on (un-floured) counter for about 1-2 minutes. The dough should be slightly sticky, but not sticking to counter. Separate dough into 4 balls, set aside and cover w/ towel for about 15 minutes.

Heat a cast iron skillet over med - high heat.

Roll out eat dough ball to about a 9-10" diameter and about 1/4" thick. Poke several times (dock) with a fork and place in the dry skillet. Cook for about 1 - 1 1/2 minute on the first side. Flip over and cook about 1 minute on the other side. Remove and put on a plate and cover w/ a towel while you cook the other dough.

Perfect for a flatbread sandwich or use w/ dips or hummus.

* Spices or seasonings like onions or peppers could be added to the dough to change the flavor.

Enjoy.
#cheftainment