Rebecca's Recipes~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Greetings everyone - Just this morning I was working on a 'savory cake' recipe (think "bread"), so I am including the recipe below; I hope you like it. The original recipe was in an old Vegetarian Times, and I decided to change it up a bit to make it gluten-free, and also play with the herbs and spices. It's a perfect morning to be baking; foggy, and a bit damp and cold. Bread likes this kind of weather, plus it will make the house toasty warm while it is baking. Meanwhile for easy eats, try grating some of the yellow squash, sauteeing some shallots in butter, then adding the squash (on high heat); grate in some fresh nutmeg and add a pinch of salt and pepper, stir, cover and let cook for a minute, then turn off the heat and let it sit. Now cook some red quinoa in stock flavored with some garlic granules, sea salt, and pepper. When that's done - nice and fluffy - mix equal parts of squash mixture and quinoa, season to taste and tell me what you think! I love it - simple, easy and delicious! Guess what's for breakfast with a poached egg on top? Yum! Sending you blessings for strong health and a joyous week, Rebecca [email Rebecca]
[Rebecca Mastoris is a chef/teacher at Bauman College, and a partner in Vibrant Foods Catering along with Karen Haralson. Both Karen and Rebecca teach cooking classes at the farm and in town locally - see our 2012 Calendar, below.]
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SAVORY CAKE of CARAMELIZED ONION, WALNUT and CHARDServes 8
Onion Marmalade:
(Left-over marmalade can be spread on sliced bread or served with cheese).
2 Tbs. olive oil
2 large sweet Vidalia onions
3 Tbs. balsamic vinegar
1 1/2 Tbs. light brown sugar
1 Tbs. fresh thyme (I am substituting basil)
Cake:
1 1/2 c. flour of choice (I am using brown rice flour)
1 Tbs. baking poeder
1 tsp. sea salt
1 tsp. paprika plus a pinch of cayenne
2 large eggs
1/2 c. Greek yogurt
5 Tbs. olive oil
1 c. coarsely chopped chard, stems removed
1/3 c. chopped, toasted walnuts
To make the onion marmalade:
1. Heat oil in a Dutch oven over medium-high heat. Add the onions, and cook 30 minutes, stirring occasionally. Stir in vinegar, brown sugar, and herbs, and reduce heat to medium low. Cook 40 minutes, or until onions are caramelized. Cool.
To make the cake:
1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper, letting ends hang over the pan edges. Spray parchment with cooking spray or lightly oil.
2. Whisk together flour, baking powder, salt, paprika and cayenne in a bowl. In a separate bowl, whisk together eggs, yogurt, and oil. Stir egg mixture into the flour mixture. Fold in chard, 1/2 c. of the Onion Marmalade, and walnuts. Spoon batter into prepared loaf pan, smoothing the top with a spatula. Bake for 45 minutes, or until tip of knife inserted into loaf pan comes out clean. Lift loaf from pan with parchment paper and cool on a wire rack. Serve with remaining Onion Marmalade, if desired.
GARLIC and HERB POTATO STACKSMakes 12 potato stacks
1 3/4 pounds potatoes
3/4 c. finely shredded dry cheese of choice (parmesan, Asiago, dry Jack...), divided
1/4 c. butter, melted
2 Tbs. chopped fresh herbs (such as basil or cilantro)
1 Tbs. spicy brown mustard
1/2 tsp sea salt
3/4 tsp. pepper
4 cloves garlic, minced
1. Preheat oven to 400 degrees and oil 12 muffin cups with coconut or olive oil.
2. Cut potatoes into very thin slices, discarding rounded ends. Place in a large bowl with 1/2 c. cheese, butter, herbs, mustard, pepper, salt, and garlic. Mix well with your hands, separating potato slices so that they are evenly coated with the mixture as much as possible. Stack slices in prepared muffin cups. Scrape bowl to remove all butter mixture and spoon over potatoes; top with remaining cheese.
3. Bake for 20 minutes, then tent with foil and bake for 20-25 minutes more or until potatoes are tender when pierced with a sharp knife.
APRICOT BAKLAVA STRUDELServes 8
1/3 c. honey
1/2 c. sugar, divided
12 ounces ripe apricots, quartered
1/3 c. each raw almonds and pistachios
1/2 tsp. ground cardamom
10 sheets phyllo dough
1/2 c. melted butter
1. Preheat oven to 375 degrees. Bring honey and 1/4 c. sugar to a simmer in a saucepan, stirring to blend. Remove from heat and add apricots.
2. Whirl nuts, cardamom, and remaining cup sugar in a food processor until mostly ground. Set aside 2 Tbs.
3. Lay a piece of parchment paper on a work surface. Working with 1 phyllo sheet at a time, set on paper, brush with butter and sprinkle with a scant 2 Tbs. nut mixture; repeat, stacking filo and pressing down to seal.
4. Spoon apricots with a bit of honey mixture along one long side of prepared phyllo layers. Roll up. Arrange roll on the diagonal on a rimmed baking sheet lined with parchment paper. Brush with more honey mixture, sprinkle with reserved 2 Tbs. nut mixture.
5. Bake until browned and juices are bubbling out the ends, 15 to 20 minutes. Let cool completely before slicing and serving.
CHERRY TOMATO and YELLOW SQUASH CRUMBLEServes 4
3 Tbs. butter
1 1/4 c. breadcrumbs
2 Tbs. finely chopped basil
1 small yellow onion, chopped (about 1 c.)
1/2 lb. small yellow squash, diced (about 2 cups)
3 c. cherry tomatoes
1 clove garlic, minced (1 tsp.)
1/2 c. grated Swiss or Gruyere cheese
1. Preheat oven to 400 degrees. Oil a 9-inch square baking dish.
2. Het butter in a skillet over medium heat until melted. Pour 2 Tbs. butter over breadcrumbs in a bowl. Stir in basil.
3. Return skillet to burner, and increase heat to medium-high. Add onion and cook 7-9 minutes, or until beginning to brown. Stir in squash, and cook 4 minutes. Add tomatoes, and garlic, and cook 2 minutes more, or until tomatoes are warmed through. Season with salt, if desired. Transfer mixture to prepared baking dish. Sprinkle cheese on top. Spread bread crumb mixture over cheese. Bake 30-35 minutes, or until golden brown and bubbly. Serve hot.
CITRUS ALMOND BASIL CAKEServes 6
This recipe is from an old Herb Companion magazine I tucked away. I had forgotten how delightful this surprisingly light cake is. The basil provides a nice compliment to the citrus-almond flavor.
1 1/4 c. almonds, blanched
4 eggs, separated
1 c. organic sugar, divided
2 Tbs. fresh basil, finely chopped
grated rind and juice of 3 oranges (about 1 1/4 c. juice and 3 Tbs. rind)
1 Tbs. anise-flavored liqueur (optional)
1. Preheat oven to 350 degrees. Line a 8 inch springform pan with lightly buttered parchment paper.
2. Using a food processor, chop almonds until coarse. In a bowl, whisk egg yolks with 1/2 c. of sugar until thick. With the motor running, add the yolk mixture through the feed tube, processing until the mixture is thick and smooth. Transfer to a large bowl and stir in orange rind and chopped basil. If the mixture is too thick, stir in 1-2 Tbs. orange juice, until it is the consistency of batter.
3. In a separate bowl, beat egg whites until soft peaks form. Sprinkle 1 Tbs. sugar over and beat until peaks hold their shape. Gently fold half of the eggwhites into the almond mixture until just evenly mixed. Quickly (but gently!) fold in the other half, being careful not to over mix in order to keep air in the whites.
4. Spoon batter into prepared pan. Bake 35 minutes, or until set in the middle and light golden in color. Cool and transfer to a serving plate.
5. Make the orange sauce: In a sauce pan, combine orange juice and remaining sugar. Bring to a boil over medium-high heat. Adjust heat and lightly boil for 10 minutes, or until thickened slightly. Remove from heat and stir in liqueur, if using. Drizzle orange sauce over the top of the cake and let sit for 20 minuted or longer before serving. Alternatively, make a puddle of orange sauce on each plate and place a slice of cake on top.
6. Can dust with powdered sugar and garnish with fresh basil leaves.
MIXED BITTER GREENS with GOAT CHEESE and BLOSSOM VINAIGRETTEServes 6
1 head radicchio
4 c. tatsoi
1 small head lettuce
1 small fennel, thinly sliced
1 c. goat cheese, cut into 1/2 inch pieces
Vinaigrette (recipe follows)
1. Clean and dry the greens and refrigerate for at least 1 hour so they are well chilled and crisp.
2. Slice the fennel into very thin slices.
3. Add goat cheese and fennel to dressing and let stand for 30 minutes before using.
4. To assemble salad, place greens in a bowl. Separate the cheese and fennel from dressing. Toss greens with enough dressing to lightly coat the leaves. Arrange on chilled plates. Top with the cheese and fennel slices.
Vinaigrette:
1/2 tsp. dry mustard
2 tsp. minced garlic
1 tsp. sea salt
2 tsp. freshly cracked pepper
1 Tbs. lemon juice
3/4 c. extra virgin olive oil
3 Tbs. red wine vinegar
1/2 c. thinly sliced shallots
1. Place mustard, garlic, salt, pepper, and lemon juice in a stainless-steel bowl and whisk together, then add the oil, vinegar, and shallots, mixing well.
BEANS and CROSTINIServes 6
Any combination of greens and beans may be used for this delicious appetizer or light supper.
olive oil for brushing
12 half-inch slices of crusty French bread
1 Tbs. olive oil
1/4 tsp. cayenne pepper
1/2 tsp. basil, finely chopped (or cilantro)
2 lbs. broccoli, chard, or kale, trimmed and stemmed (if using the leafy greens)
2 1/2 c. cooked cannellini beans or white beans
3-4 Tbs. water
1/4 tsp. sea salt
freshly ground pepper to taste
1/4 c. chopped fresh Italian flat-leafed parsley
1/4 c. oil-packed sun-dried tomatoes or pitted, chopped olives
1. Preheat oven to 400 degrees. Dribble olive oil over the bread and bake until lightly browned, turning once, about 15 minutes.
2. In a large skillet, heat 1/2 Tbs. oil over medium heat. Add the cayenne, basil, broccoli or greens of choice. Cover and cook for 10 minutes for the broccoli, 3-4 minutes for the greens.
3. Meanwhile, in a medium saucepan, combine the cooked beans and water, season with salt and pepper, and cook over low heat for 10 minutes. Coarsely mash the beans with a spoon or masher and add to the greens. Mix in the parsley and sun-dried tomatoes or chopped olives. Spoon mixture over the toasted bread and drizzle with remaining 1/2 Tbs. olive oil.
MURCIA GREEN BEANS with GARLIC and ALMONDSServes 6
The beans must be al dente to retain their natural garden-crunchy texture. With this recipe, note that the garlic is being tempered by being cooked with the green beans.
2 pounds green beans, ends removed
boiling salted water
4 cloves garlic, unpeeled
olive oil
sea salt
Dressing:
3/4 c. blanched almonds
2 large egg yolks
1/2 c. olive oil
juice of 1/2 lemon
sea salt and freshly ground pepper
1. Place the beans in a 6-quart saucepan and cover with boiling water. Add unpeeled garlic and simmer, uncovered, about 5 minutes or until beans are barely tender. Drain, reserving garlic. Plunge beans into cold ice water to stop the cooking; drain well. Brush with a little olive oil and sprinkle with salt.
2. Peel the garlic. Form a paste with the garlic and almonds using a mortar and pestle, food processor, or blender. Add yolks and blend well. Mixing continuously, gradually add oil in a slow steady stream, until sauce is very thick. Stir in lemon juice, salt, and pepper to taste.
3. Spread dressing on serving platter. Arrange beans in bundles on top. Serve at room temperature or chilled.
It's rare, we were told, to see blue whales so close to shore. As we followed these giants for the next hour, surfacing every 5-10 minutes for a breath before plunging down to scoop up more krill, I thought about just how amazing this all was. First, that I wasn't getting sick; second - and more importantly - realizing how fortunate I am to be able to farm in such close proximity to these rich ocean waters -- unique, in that their moderating effect on our coastal climate is what allows us to grow such a diversity of crops year-round. The Monterey Bay really is one very special ecosystem, a region where land and ocean are intricately linked, offering up an abundance of rich, nourishing food.
Mark your calendars and 
