Miz Chef

Cooking Up a Healthy Life


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Cranberry Bread

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Do you still have cranberry sauce leftover from Thanksgiving? I’ll bet many of you do. Maybe it’s a stray can hanging out in the pantry, or it’s a cup or so in the fridge that you haven’t been able to bring yourself to throw out. That’s okay—cranberry sauce lasts a long time in the refrigerator, but at this point, use it or lose it.

There are many things you can do with leftover cranberry sauce, but making a loaf is one of my favorites. (This is a wheat-free version, but it has spelt flour, so if you have—or are making it for someone with—Celiac disease, this isn’t the right recipe for you. It also contains soy flour, so if you’re avoiding soy, again, this isn’t right for you.)

This is not overly sweet, so it makes a nice breakfast loaf, toasted with some butter or jam. But it’s got enough sweetness and crunch from the walnuts (if you want to use them) that it makes a great snack with an extra dollop of cranberry sauce.Pilcrow & Dagger Cover

I’m happy to say that another version of this loaf (not gluten free) appears in the holiday issue of the literary magazine Pilcrow & Dagger, along with my recipe for homemade cranberry sauce. Check out a sneak preview HERE. And if you’re interested in purchasing a copy, you can do so HERE.

So, rescue that leftover cranberry sauce and make this tasty loaf and enjoy.

I hope you all had a wonderful, joyful holiday season, and may 2016 bring happiness and success, whatever that means for you.

Cranberry Bread

Makes 1 (8 x 4) loaf.

1 cup spelt flour
1 cup soy flour
¾ cup chickpea flour
¼ cup rice flour
½ cup sugar or maple crystals
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
1 teaspoon kosher salt
3 medium eggs
1 cup buttermilk
2 tablespoons melted coconut oil
½ cup chopped walnuts (optional)
1 cup cranberry sauce

Preheat oven to 375 degrees F. Grease a 8 x 4-inch loaf pan (or line is with parchment paper).

In a medium bowl, whisk together the flours, sugar, baking soda, cinnamon, allspice, nutmeg, and salt.IMG_5633In a small bowl, mix together eggs, buttermilk, coconut oil, and ¼ cup water.IMG_5634Mix this into the flour mixture just until all dry ingredients are moistened. If it seems dry, add a bit more water.IMG_5635

IMG_5636Stir in the walnuts, if you’re using them, then stir in the cranberry sauce, but don’t mix it in completely—just run it through.IMG_5639Spoon the batter into the loaf pan. Bake until golden and a knife inserted in the center comes out fairly clean, about 45 to 50 minutes. Some moist cranberry on the knife is okay.

If the loaf starts getting very dark or starts burn around the edges but the loaf isn’t done, cover it with a piece of foil and continue baking.IMG_5645Set pan on a wire rack to cool for 10 minutes. Turn loaf out onto the rack. Serve warm or cool completely.IMG_5646

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Cheese-Inspired Cocktails

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One of the nice things about the holiday season is all the festivities and food. On Wednesday, December 9, I got to do something a little different—I went to a cheese-tasting event at The French Cheese Board on 39th Street in Manhattan. It’s a chic, clean, modern space where you can purchase your favorite French cheeses.IMAG3515

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Wheel of Raclette

The event was promoted by The Baddish Group, a PR firm that specializes in food and beverage marketing, and they offered a sumptuous spread of several different cheeses, from Camembert and brie to Raclette and butter made with sea salt. They were all so fresh and flavorful that I couldn’t help going back for more. I watched as others kept going back as well, which made me feel kind of bad for the kitchen staff. They were definitely being kept hopping trying to replenish the table. A server came by with a few different hors d’oeuvres: Mac & Mimolette, Brie and Grapes on a canape, and Raclette & Potatoes. The mac ’n’ cheese was so good in its simplicity, cheese and grapes is a classic combination that can never go wrong, and a potato slice with a piece of Raclette on top was divine.

IMAG3504It was a warm, friendly gathering of people in different segments of the food industry. A couple of us were food bloggers, while others were buyers, chefs, and marketers. I’m sure that other professions were represented. Despite the incredible and uncharacteristic warm weather, a simple, lovely Christmas tree along one wall reminded us that it was the holiday season. I think that always puts people in a better mood.

Mimolette

Mimolette

My favorite cheese, by far, was the Mimolette, a pumpkin-colored cow’s milk cheese. It’s a firm cheese, which is my favorite kind, but I really liked it for its smooth, sweet flavor. Which leads me to my favorite drink of the evening.

They asked mixologist Natasha David from Nitecap, a bar on the Lower East Side of Manhattan, to come up with some cheese-inspired cocktails for the event.IMAG3516

Natasha created cocktails that were not only inspired by cheese but that actually used cheese. And not just in the final concoction—her creations were made with spirits that were infused with cheese.

I asked Natasha what her method for the infusions was, and here’s what she said:

The infusions were quite simpleI let the cheese sit in the booze for a certain amount of time, then strained them and froze them so that all the fat would rise to the top and then strained again. I did that twice over 48 hours.

For the Mimolette RindI used 50 g of rind to 1 750 ml bottle of Calvados for 7 hours.

For CamembertI did 60 g of Camembert to 1 750 ml bottle of Dorothy Parker gin for 5 hours.

For BleuI did 50 g to 1 750 ml bottle of Linie for 2 hours.

From there, the mixologists at the event concocted the three drinks below to accompany the hors d’oeuvres. I’m going to give an infusion a try at some point—it will definitely be a new experience for me. If you do it yourself, let me know how it turns out. Enjoy!IMAG3506

Cheese-Infused Cocktail Recipes

Cocktail #1: To accompany the Mac & Mimolette, a Mimolette Rind-Infused Calvados cocktail

2 oz. Rind-infused Busnel Calvados
0.75 oz. Lemon Juice
0.5 oz. Simple Syrup
1 barspoon Bon Mama Fig Preserves
Egg White

Method:      Shake, Strain
Glass:        Double Rocks glass with Big Block of Ice
Garnish:     Grated Mimolette

 

Cocktail #2: To accompany Brie and Grapes, a Camembert-infused Gin cocktailIMAG3508

2 oz. Camembert-infused Dorothy Parker Gin
0.75 oz. Lemon Juice
0.5 oz. Ginger Syrup
1 barspoon Lingonberry Preserves
Seltzer

Method:      Shake, Strain, Top w/ Seltzer
Glass:        Highball with Kold Draft
Garnish:     Candied Ginger

 

Cocktail #3: To accompany Racelette & Potatoes, a Bleu d’Auvergen-infused Aquavit

1.5 oz. Blue-infused Linie Aquavit
0.75 oz. Dolin Dry Vermouth
0.75 oz. Dolin Blanc Vermouth
1 tsp. Pickled Tomato Brine

Method:      Stir, Strain
Glass:        Nick and Nora or Martini
Garnish:     Blue cheese stuffed Pickled Tomato

This is my friend Tucker. He wanted to do something classy this holiday season.

This is my friend Tucker. He wanted to do something classy this holiday season.


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Colcannon—An Irish Mash

Irish cuisine is traditionally hearty and to the point. Years of impoverishment and famine led to honest cooking that holds the utmost respect for the food being used. In other words, food was not taken for granted. And it made use of foods that were available—the crops that would easily grow in the Irish terrain and the livestock that were raised in the countryside.potatoes

The food probably most associated with Ireland is the potato. Potatoes were introduced in the 16th century and because they grew abundantly and cheaply, they became the most important crop in feeding the masses, which is why when a blight destroyed potato crops in the mid-1800s, famine decimated the population.

Another important item in Irish cuisine is cabbage. It, too, grows abundantly and cheaply and, like potatoes, lasts a long time in storage. Sometimes kale is used, or other members of the cabbage family.AU_MAR~1

Colcannon became known in the 18th century, but some food historians believe that it existed before then. It combines these two staple ingredients in the simplest, most basic of ways: boiled and combined into a mash. Okay, there’s a bit more to it than that, but not much. The potatoes and cabbage are flavored by sautéed leeks and enriched with butter.

For a little more in-depth history of Irish cuisine, and specifically colcannon, check out FoodTimeline.org or DoChara.com.

So, make this traditional Irish dish for St. Patrick’s Day and may the luck o’ the Irish be with you.

Erin go bragh.

(This recipe will be appearing in one of my upcoming cookbooks, so please do not reprint it in any format without express written permission.  That doesn’t mean you shouldn’t print it out–you definitely should! Thanks!)
Colcannon

Colcannon
Mashed Potatoes and Cabbage

4 cups thinly sliced cabbage
1 tbsp + 1 tsp salt
2 large potatoes, quartered
2 tbsp butter
1 cup milk
Pepper to taste
1 tbsp canola oil
2 large leeks, washed and sliced
2 tbsp minced parsley for garnish (optional)

Bring a large pot of water to a boil; add the cabbage and 1 tsp salt. Lower the heat to medium-low and boil until tender, about 12 to 15 minutes. Drain well.

At the same time, place the potatoes in a medium pot and cover with water. Bring it to a boil; lower the heat to medium-low, partially cover, and boil until tender when pierced with a knife, about 15 to 20 minutes. Drain, peel, place in a bowl, and coarsely mash. Add the milk, butter, ½ tablespoon of the salt, and pepper and mix well.

Heat the oil in a wide pan. Add the leeks and sauté until soft and golden brown, about 15 minutes. Add the cooked cabbage and remaining salt and sauté over medium-high heat, stirring often, until cabbage starts to brown. Add to the mashed potatoes and mix well. Taste for seasoning and adjust, if necessary. Transfer the colcannon to a platter. Garnish with parsley and serve hot.

Makes 6 to 8 servings.


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The Dark Mistress of Valentine’s Day…and Pudding Hearts

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It’s kind of fascinating how you can point to any holiday on the calendar at any time of the year and, invariably, there will be food associated with that holiday. And if it’s not about the things you should eat, then it’s the things you should not eat. Or, it’s that you should not eat at all (as in fasting).

Personally, I think holidays are just excuses for eating lots of delicious things that we normally stay away from, or otherwise berate ourselves for indulging in when there’s no holiday to make it permissible.

Photo: André Karwath

Photo: André Karwath

St. Valentine’s Day is no exception. The number one food for V-Day, of course, is chocolate. What would this lovers’ holiday be without the sweet, dark mistress of passion? And a mistress she is—when she calls you, you come running, even if you have to jump hurdles to get to her. She seduces you with her aroma and her flavor, and when you get a taste of her, you savor her, letting her linger on your palate. And once she whips you into submission, she makes you beg for more. There’s a reason why the Aztecs called it the food of the gods.Choco Story Museum in Bruges Belgium (9)

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Remembrances of Meals Past

…and why it’s a good thing to give in to your cravings once in a while.

Disclaimer: What you are about to read is not scientific fact or founded on anything logical or reasonable. They are just my own conclusions based on excruciating experience.

It’s the start of a new year and millions of people all over the world are now beginning that never-ending quest to lose weight and get in shape by going on a diet. So, in honor of that, I’d like to offer my own personal tip, a lesson that I learned by doing it.The_Ricotta_eaters-Vincenzo_Campi-MBA_Lyon_H673-IMG_0324

It’s an established fact that if you are on a diet but allow yourself to have a bit of what you crave, it will satisfy that itch, help you to stop thinking about it, and allow you to move on. And I have found that to be true.

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Apple Cider Special

Apple cider drinkIt’s the last weekend before Christmas. For many of you, the tree’s been trimmed, the stockings have been hung by the chimney with care, the presents are wrapped and waiting under the tree, and the cookies for Santa have been baked. For many of you, this frenzy will continue for the next few days until Santa Claus is on the radar over Singapore.

For both of these groups of people—and even for those who don’t like Christmas and feel that it’s a time of year you must endure—the best thing I could think to off this week is an alcoholic beverage.

Apple cider is everywhere this time of year and it’s not unknown to add a dash or whiskey of bourbon to enhance its qualities. I thought I’d try something slightly different: apple cider, gold rum, and apricot brandy.

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Italian Vegetable Crackers

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Want to do something different for that  Christmas party? Why don’t you try making your own crackers? They’re really not that difficult.

Crackers have been around for thousands of years—the ancient Romans made them! The word “cracker” comes from the Medieval word craken, meaning “to resound,” which describes the sound they made when broken.

Italians love to put vegetables in everything, and crackers are no exception. These crackers are a nice blend of herbs and fresh greens. Fava beans, in particular, are very popular in Italy and this recipes utilizes fava bean flour. Not only does it eliminate at least a little bit of the white flour, but it lends the crackers a more complex, vaguely nutty flavor.

Put these out with cheese, dips, salsa, or even guacamole. But they’re tasty enough to enjoy on their own.

Enjoy!

Italian Vegetable Crackers

Makes approximately 7 dozen crackers.

½ cup chopped greens (spinach, kale, chard, etc.)
¼ cup +2 teaspoons olive oil
½ cup fava bean flour (or chick pea flour)
1 ½ cups all-purpose flour
1 teaspoon ground rosemary
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon ground fennel seed
¼ teaspoon freshly ground black pepper
¼ cup parmesan cheese
Hawaiian sea salt or other finishing salt (optional)

Preheat oven to 375 degrees F.

Place greens and 1 teaspoon oil in a food processor and process until very finely chopped. Set aside.

In a medium bowl, whisk together flours, rosemary, oregano, paprika, garlic powder,  kosher salt, fennel seed, pepper, and parmesan. IMG_4165

Add ¼ cup oil and mix until a dough forms. If necessary, add water, a little at a time, until all ingredients come together.IMG_4166IMG_4167

Place a piece of parchment paper down on a clean surface. Place  dough on the parchment and roll out as thinly as possible. IMG_4169

Cut off the edges to make straight lines. With a ruler, score 1 inch rows down and then across. IMG_4171

Brush top with remaining oil; sprinkle with finishing salt, if desired.IMG_4174

Bake until firm and lightly browned, about 25 minutes. Remove from oven and let cool 5 minutes. Then move parchment to a cooling rack. Separate crackers and let cool completely.

Store in a tin.

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