Carrot and Herbed Ricotta Phyllo Tart

24 Carrot Magic coming right up?  The magic trick though…this took forever. Don’t let that discourage you, because this dish was delicious, beautiful and really satisfying to make. You know that transending zen/inspired feeling you get from the opening credits of Netflix’s Chef’s Table when you watch amazing chefs float through their respective kitchens while the classical intro music fills your soul? That is where making this dish took me. For a brief moment, I was Chef Passard. Hand peeling beautiful tri-color carrots. Rolling delicate bouquets of carrots into perfect flowers. ::Insert disrupting crash sounds over classic intro music here:: Then I realized each of these carrot flowers would take 3-5 minutes each, and I needed to make like 50 of them. Zen over. Freak out occurred. Bring in my wife as back up to make carrot flowers. Ha.

When it was all done we were left with this gorgeous tart that neither of us wanted to cut, but we were glad we did because it was awesome. Worth it!

This dish is perfect for a Sunday Supper. We served this next to a Salt Crusted Roast Chicken which was moist and delicious, but I’m sure we can all agree, no that pretty...so this beautiful dish really helped add color and finesse to the table.

Ingredients: 

For the Tart:

• 10 carrots, peeled into thin strips with a hand peeler and rolled into flowers
• 8-10 phyllo pastry sheets
• 1 cup Herbed Ricotta (recipe below)
• Extra virgin olive oil
• Sea salt and pepper
• Thyme

For the Ricotta filling:

• 4 cups whole milk
• 2 cups heavy cream
• 2 teaspoons kosher salt
• 3 tablespoons of white wine vinegar
• 2 tablespoons herb and carrot top puree

For the Herb and Carrot Top puree:

• ½ cup of parsley
• ½ cup carrot top greens
• ¼ cup olive oil
• 2 cloves garlic
• Salt & pepper

Method:

Make the ricotta (can be made ahead):

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. Pour the milk and cream into a heavy pot . Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey). Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. I like mine on the thicker side, so I let it sit for an hour or so. Transfer the ricotta to a bowl. Use immediately or cover and refrigerate. (Can keep refrigerated for 4 to 5 days.)

For the herb puree:

Add ½ cup carrot top, ½ cup parsley, 2 garlic cloves, salt, & pepper to a food processor. Pulse. While running add ¼ cup of olive oil.

Build the Tart:

Heat oven to 350 degrees. Lightly grease an 9 inch pie dish with olive oil. Prepare the ricotta filling by mixing 1 cup of ricotta with 2-3 tablespoons of herb puree in a small bowl. Season with salt and pepper. Lightly brush each phyllo pastry sheet with a little extra virgin olive oil, then use to line pie dish, overlapping the sheets. Fill the final layer with herbed ricotta mixture. Arrange the flower over the ricotta until tart until is fully covered. Brush the carrot flowers and exposed phyllo tart edges with reserved herb puree mixture, then season with sea salt. Bake in the oven for 15 mins, or until golden and crisp. Remove from the oven, allow to cool a little and serve.

Apple Cider Donut "French Toast"

In the kitchen I'm all about 2 things...experimenting and not letting things go waste. We never, ever, EVER have left over apple cider donuts, but this year, I'll admit we got a little carried away on our annual Fall apple picking trip to Smolak Farms. Instead of tossing them, I thought it could be cool to use them like day old bread for French toast.  After coming up with this recipe...next year we'll buy extra apple cider donuts just to recreate this. So yummy. 

Ingredients: 

• 4 apple cider donuts, halved down the center like a bagel, then cut in half moons  (I'm sure there are some awesome recipes out there, but we buy them at the orchard when we go apple picking every year.)
• 3 apples peeled, cored and cubed (we picked Macouns this year)
• 1 teaspoon sugar
• 1 teaspoon ground cinnamon
• 1/4 cup melted butter
• 1/2 cup packed brown sugar
• 5 eggs
• 3/4 cup milk
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• For topping: powdered sugar and maple syrup optional

Method:

1. In a small bowl, mix the melted butter with the brown sugar. Place butter and brown sugar mixture at the bottom of a 9x9 baking dish OR I put them in 8 oz ramekins to have individual treats. 
2. In a bowl, toss the cubed apples with 1 teaspoon of sugar and 1 teaspoon of cinnamon. Place them in the baking dish over the butter and cinnamon mixture. 
3. Arrange the cider donuts over the apples like you would bread for french toast, overlapping if necessary. 
4. In a large bowl, mix the eggs, milk, vanilla, cinnamon and salt until well blended. Pour the egg mixture evenly over the cider donuts. 
5. Cover the baking dish tightly with plastic wrap and refrigerate for up to 6 hours. Remove from the fridge at least 15 min before baking.
6. Heat oven to 350°. Bake uncovered for 25 minutes, then cover loosely with aluminum foil and cook for additional 25-35 minutes, until cooked through. 
7. Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup. 

Note: We are in the middle of a kitchen renovation so I made this in my Breville toaster oven, and have not tested this in a regular oven. 

Peach Ginger & Cardamom Loaf Cake

It officially Summer which means it's peach season! We are loving the variety of peaches in the market and have been having a blast testing sweet and savory dishes. 

We love poundcake as much as Summer so this peachy loaf cake is the perfect compliment to our morning iced coffees on Gas House beach. 

Happy Summer & Enjoy.

Ingredients:

• 1/2 cup milk
• 1 1/2 teaspoon cardamom
• 1 inch piece of fresh ginger peeled and sliced very thin
• 3 peaches sliced (I used white peaches)
• 1 1/4 cup sugar
• 1 cup (2 sticks) softened unsalted butter 
• 1 tablespoon orange liqueur
• 1 teaspoon vanilla extract
• 4 large eggs
• 2 cup AP flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 3/4 teaspoon sugar to sprinkle on top ;)

Method:

Preheat oven to 350 degrees F. Grease a loaf pan and line with parchment paper. 

Combine milk, cardamom and ginger in a small pot and warm over medium heat for 3-5 min. Enough to heat the milk. Remove from heat, cover and set aside to allow to steep.

In a mixing bowl combine flour, salt and baking powder and mix. Set aside. 

Slice peaches into 1/4 inch slices and set aside. 

In a stand mixer combine the butter, sugar, liqueur, vanilla and cream on medium speed for 2-3 minutes until light and creamy. Add eggs one at a time, mixing each well and scraping down sides after each addition. 

Add the flour, salt and baking powder into the creamed butter and eggs mixture. Strain the steeped milk into the stand mixer bowl. Mix everything together on low for 30 seconds until combined. Scrape down the bowl well and mix on low for another 10 seconds. 

Add 1/3 of the batter to the loaf pan. Arrange a layer of sliced peaches over the batter. Add another 1/3 batter. Layer more sliced peach. Add the remaining batter and arrange a final layer of sliced peaches on the top of the loaf. Spinkle the top of the entire loaf with sugar.

Place loaf pan on a baking sheet and bake for 60 minutes. (Use baking sheet because the mixture will over flow a little bit). After 60 minutes, cover the loaf loosely with foil and bake for an additional 25 minutes or until you can insert a knife and it comes out clean. 

Greek Turkey Meatballs with Tzatziki

Ingredients:

Turkey Meatballs

• 1 lb. ground turkey breast
• ¼ cup finely diced red onion
• 3 garlic cloves, minced
• 1½ teaspoon oregano
• 1 cup chopped fresh spinach
• Zest of 1 lemon
• salt & pepper to season

Tzatziki:

• ½ cup plain greek yogurt
• ¼ cup grated cucumber
• 1 teaspoon fresh chopped dill
• 2 tablespoons lemon juice
• ½ teaspoon garlic powder
• salt to taste 

Healthy Greek Dressing:

• ½ cup extra virgin olive oil
• ½ teaspoon dijon mustard
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 2 tablespoons of lemon juice (1/2 lemon)
• 3 tablespoons of apple cider vinegar
• ½ teaspoon salt
• ½ teaspoon of pepper

Instruction:

Preheat oven to 400°. 

First make the dressing. Add all 8 ingredients to a mason jar, cover tightly and shake until everything is well blended. Let stand for at least 30 minutes before serving. 

Prepare the meatballs: In a large mixing bowl mix turkey, onion, garlic, oregano, spinach, lemon zest, salt and pepper with your hands until all ingredients are combined. Form 12 meatballs. Place meatballs on a parchment paper lined baking sheet brushed with olive oil. I like to put more olive oil on the meatballs, about 1-2 tablespoons.

Bake for 25-30 minutes, until meatballs are cooked through and browning a bit. 

While the meatballs are in the oven prepare the tzatziki. In a small bowl mix together greek yogurt, cucumber, dill, garlic powder, lemon juice and salt until everything is combined.

Assembling the salad was easy. Chopped tomatoes, cucumber, banana peppers, thinly sliced red onion and chick peas over a bed of mixed greens. Dress salad (be sure to shake dressing before serving to ensure it's well blended). Top salad with meatballs and tzatziki. 

Enjoy!

Lemon Scones drizzled with Lemon Glaze

Ingredients for 8 Scones:

• ¼ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 3 cups all-purpose flour, and some for surface
• Zest of 2 lemons (we like them really lemon-y)
•  ½ cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes. 
• 1 large egg, beaten
• Juice from ½ lemon
• 1¼ cups heavy cream, and more for brushing

For the Glaze:

• 1/2 cup freshly squeezed lemon juice
• 2 cups confectioners' sugar, sifted
• 1 tablespoon unsalted butter
• 1 lemon, zest finely grated

Preheat oven to 375°. Whisk sugar, baking powder, baking soda, salt, and 3 cups flour in a large bowl to combine. Add the lemon zest and whisk all together with the flour mixture. Add butter and toss to coat. Using your fingers work butter into flour until only pea-size pieces remain. 

Make a well in the center of the flour mix in the bowl, add egg, lemon juice and 1¼ cups cream and mix with a fork, incorporating dry ingredients a little at a time until a shaggy dough forms.  Lightly knead dough in bowl until it just comes together. Don't overwork the dough. It'll look a little dry...totally normal. 

Turn dough out onto a lightly floured surface and pat into a 1 inch thick round. Cut into 8 wedges and transfer to a parchment lined baking sheet. Brush the dough with cream. Bake for 25-30 minutes, until golden brown.

While the scones are in the oven make the glaze. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl and microwave for 30 seconds to a minute. Whisk in the butter and lemon zest. Microwave for another the glaze for 30 seconds. Whisk the glaze to smooth out any lumps

Drizzle the glaze on the scones and let the glaze set a minute before serving. Enjoy!

Double Chocolate Banana Bread

Ingredients for 2 loaves:

• 1 1/2 cup sugar
• 1 1/2 stick unsalted butter
• 2 eggs
• 3-4 ripe bananas
• 4 teaspoons of milk
• 2 cups all purpose flour
• 3 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1 cup chocolate chip or chunks, and a bit more for topping

Method:

Preheat oven to 350 degrees. 

In a mixing bowl combine flour, cocoa powder, baking soda and whisk together making sure everything is blended, and there are no cocoa powder clumps. 

In a standing mixer, cream the sugar and butter for about 3 minutes. Add the eggs one at a time, and mix until combined. Add the milk and bananas and mix for another 30 seconds or so. Add the flour, cocoa and baking soda mixture and mix until for 30 seconds, until everything is mixed, scraping the side of the bowl, if necessary. Add the chips and stir by hand until everything in the bowl is blended. 

Spray 2 loaf pans with non stick spray. (I also line the pans with parchment paper.)  Divide the batter into the 2 loafs pans. Top each loaf with a tablespoon of chocolate chips. 

Bake at 350 degrees for 45-50 minutes, or until you can put a knife in the center and it comes out clean. Take them out of the oven and let cool, 15-30 min.