Tuesday, August 4, 2020

Sheet-Pan Baked Feta with Broccolini, Tomatoes, and Lemon

Ready for roasting!


This recipe caught my eye while scrolling thru the NYT Cooking app because, you know, first you eat with your eyes. And the picture at the top of the post was gorgeous.

Ready for eating!
We just happened to have all the ingredients in-house, with a couple of minor modifications to the original recipe. I swapped in broccoli for the broccolini (have never seen that here in Puerto Rico), and crumbled feta for the block feta (another no-show here). I don’t think those two swaps adversely affected the recipe, because it came out great. Besides looking definitely picture-worthy, the melange of flavors was fabulous. I served it over orzo, but you could easily use rice or farro. I would leave out the lemon slices as they were a little bitter after roasting. Otherwise, highly recommend this dish!

Sheet-Pan Baked Feta with Broccolini, Tomatoes, and Lemon (NYT Cooking)

Ingredients:
  • 1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
  • 1 pint grape tomatoes, halved (about 2 cups)
  • 1 small red onion, peeled, quartered and cut into 2-inch wedges
  • 1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
  • 3 tablespoons olive oil, plus more for serving
  • 1 teaspoon ground cumin
  • ½ teaspoon red-pepper flakes
  • Kosher salt and black pepper
  • 2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
  • Cooked orzo or farro, for serving
  • ½ cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional) 

Directions:
  1. Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)
  2. Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
  3. Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Tuesday, July 14, 2020

Pork Schnitzel


When presented with two less than stellar-looking pork chops from a Costco pack that were deemed unsuitable for stuffing or grilling, my husband resorted to plan B: debone and butterfly the chops to make schnitzel (yeah!). Schnitzel is one of my favorite dishes, going way back to  our trip to Vienna many years ago. I still dream of the incredible schnitzel we had in a small, dark tavern where each table had a little wooden pegged holder of warm, homemade pretzels that we gorged ourselves on while we waited for our meal. Must go back some day! 

Of course, in Austria schnitzel is primarily made with veal, but pork is a very good substitute. What’s not to love - it’s crispy, slightly salty, and the leftovers (if there are any!) make fabulous sandwiches the next day.

We used this recipe from the NY Times, and it did not disappoint. We also made the quick pickles from the same article and they were a terrific addition. Mr B (because he can never leave well enough alone, thankfully), also fried up some very thin (mandoline-cut) onions to add to the dinner.

You can buy pork cutlets almost anywhere so you don’t have to go through the deboning, butterflying process, but you will need to pound the cutlets very, very thin (don’t skip that step!).
As suggested in the article, a cold, crisp gruner veltliner or riesling is the perfect wine for this meal. I just happen to keep a supply of nice rieslings in my wine stock so that’s what I used and it was excellent. But you could also use a sauvignon blanc, or even a Soave. As noted by the NYT wine guru, Eric Asimov, champagne goes great with fried foods, so there’s that.

Have a great week! Let me know if you make this dish and how you liked it!

Be well!

Saturday, June 20, 2020

Mango-Coconut-Banana Bread




What’s that saying, “when life gives you lemons, make lemonade?” Well, how about when life gives you mangoes? Lots and lots of mangoes. 

We are lucky to live in an area with plentiful mango trees (in addition to passionfruit, guava, beach grapes, and other assorted fruits), and they have literally been falling out of the trees. Every morning when I walk with friends, we return home with armfuls of ripe, beautiful mangoes. Then I have to figure out what to do with our haul. Of course you can just eat the mangoes out-of-hand, but I generally like to add them to yogurt or a smoothie, or a baked good, which is what I have done today.

From the folks over at food52.com, I found this gem. It sounded great as is, but since I’m living in the tropics I decided to add some flaked coconut, and I’m glad I did. It gives the bread a terrific texture, which it otherwise would not have had. If you’re coconut-adverse, just omit it. This bread is moist and flavorful, although I think next time I will up the mango ante to a whole mango instead of half, as it could have used a bit more mango flavor. I mean, it’s not like I didn’t have enough mangoes!

In addition, I tried a trick I’d read about awhile ago, where you sprinkle sugar over the greased pan instead of flouring it. It gives the bread just a hint more sweetness and a little bit of crunch.

Let me know if you make this recipe and what you thought! Have a great day!


Mango-Coconut-Banana Bread (adapted from food52.com)

Makes 1 loaf

Ingredients:

1 C sugar (plus a teaspoon for the pan)
1/2 C unsalted butter, room temp
2 large eggs
2 ripe bananas
1/2 ripe mango, cubed
1 TB milk
1 t ground cinnamon
2 C flour
1 t baking powder
1 t baking soda
1 t salt
3/4 t vanilla
1/2 C flaked sweetened coconut

Directions:
  1. Preheat oven to 325 degrees. Grease or line a 9x5" loaf pan, then sprinkle 1 teaspoon sugar over the bottom and sides of pan.
  2. Cream the sugar and butter in large mixing bowl until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. In a small bowl, mash bananas with fork.
  5. Mix in the milk, cinnamon, and vanilla until combined.
  6. Then gently mix in the mango, set aside.
  7. In another bowl, mix together flour, baking powder, baking soda, and salt.
  8. Add banana mixture to creamed mixture and stir until combined.
  9. Finally, add in the dry ingredients and the coconut.
  10. Pour batter into loaf pan and smooth the top. Bake approximately 65-75 minutes, or until a toothpick inserted into center comes out clean.
  11. Let cool on rack before removing from baking dish.

Sunday, May 31, 2020

Banana Bread with Chocolate and Crystallized Ginger

Greetings!

I hope you are all healthy and doing well.

Like everyone else on the planet, we’ve been cooking and baking more than usual. Finding all-purpose flour during the early days of the pandemic was nearly impossible (forget about finding bread flour here in Puerto Rico). Now it seems the supply lines have been fortified and I can get all the AP flour I want. So this week, with quickly ripening bananas on my counter I set out to bake banana bread. But I wanted something a little different, and I found it in Molly Wizenberg’s (a terrific food writer) recipe from a few years back. She adds finely chopped crystallized ginger and that takes this banana bread from really good to WOW! It adds a dimension of spicy-sweetness and moisture you would otherwise not get. If you can’t get crystallized ginger, you could sub in ground ginger (use an 1/8 teaspoon of ground ginger for every tablespoon of crystallized ginger; you may need to add sugar, to taste, to compensate), but you won’t get that delicious gingery chewiness. 
You’ll notice the recipe calls for whole-milk yogurt (not low or nonfat); I could not find it anywhere so I used nonfat yogurt. Full fat yogurt will probably give you a more moist bread, but I did not find this version to be lacking in moistness (or anything) at all.

Try this recipe, I think you’ll really enjoy it!

Be well, stay healthy, stay safe.

Banana Bread with Chocolate and Crystallized Ginger (Molly Wizenberg)

Makes 1 9x5” loaf or 1 8” round cake

Ingredients:

6 TB unsalted butter
2 C all-purpose flour
3/4 C sugar
3/4 t baking soda
1/2 t salt
3/4 C semisweet chocolate chips
1/3 C finely chopped crystallized ginger
2 large eggs
3 large ripe bananas, mashed
1/4 C well-stirred whole-milk plain yogurt (not low or nonfat)
1 t vanilla extract

Directions:

  1. Set a rack in the center of the oven, and preheat to 350F. Grease a 9- by 5-inch loaf pan or an 8-inch round cake pan with cooking spray or butter.

2. Melt the butter on the stove or in a microwave and set aside to cool slightly.

3. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the chocolate chips and crystallized ginger and whisk well to combine. Set aside.

4. In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, melted butter, and vanilla and stir to mix well. Pour the banana mixture into the dry ingredients, and stir gently with a rubber spatula, scraping down the sides as needed, until just combined. Do not overmix. The batter with be thick and somewhat lumpy, just make sure all the flour has been incorporated. Scrape the batter into the loaf pan and smooth the top.

5. Bake into the loaf is a deep shade of golden brown and a toothpick inserted into the center comes out clean, 50 mins to an hour. If the loaf seems to be browning too quickly, tent with foil.

6. Cool the loaf in the pan on a wire rack for 5 minutes. Then tip out onto the rack, and let it cool completely before slicing. The loaf freezes well wrapped in plastic wrap and again in foil to protect from freezer burn.

Monday, May 11, 2020

Tropical Sunrise

Since I’m writing this from Puerto Rico, the title could refer to a literal “tropical sunrise,” of which we have beauties most mornings. Or, it could refer to my new favorite drink. I picked up this recipe during a visit (or two) to Casa Bacardi in Catano, PR, where I fell in love with this drink. Tall, cool, refreshing, in a beautiful shade of chino (orange), and a breeze to make, it’s my new go-to evening cocktail. Even better, it’s only got four ingredients! If you need a little taste of the islands (and who doesn't right about now?), whip up one of these babies and transport yourself to isla del encanto. (island of charm).
Tropical Sunrise (recipe makes one cocktail)

Ingredients:
1 orange slice
2 oz white rum
Passionfruit juice
Splash of grenadine

Directions:
In a tall glass, muddle an orange slice. Fill the glass with ice. Add rum, fill glass with juice. Transfer mixture to a cocktail shaker & shake it up good. Pour back into tall glass, add splash of grenadine. Enjoy!

Friday, April 10, 2020

Puerto Rico Moment of Zen

The elusive Puerto Rican Parrot

Greetings, Friends.

I hope you are all doing well.

Instead of our normal food-related post, I thought, perhaps, you'd enjoy a virtual trip to the islands. Consider me your personal tour guide to the beautiful flora, fauna, and landscapes of "La Isla de Encanta" ("the island of enchantment").

These were all taken in Rio Grande, about 40 minutes east of San Juan (mostly during my morning walks). I hope you enjoy viewing them!

Stay healthy, safe, and strong!

Iguana
White Heron

















View from El Yunque National Forest
No photos may be copied, downloaded, or reproduced without express permission from the owner.

Tuesday, March 31, 2020

Banana, Macadamia Nut, Coconut Coffee Cake

Greetings, Dear Cook’s Tour Readers. 

Hope you are all doing OK.  Here in Puerto Rico we’re hunkered down like the rest of the world, trying to stay healthy and keep our anxieties at bay regarding Covid-19. 

As I’m sure you know (if you’ve read any of my posts), when I feel anxious or stressed, my go-to escape is baking. For me, it is a total disconnect from the daily blare of the news, everyday annoyances, or just the blahs. I put on some great tunes and get to work!

For the last few days, I’ve been eyeing the rapidly ripening bananas on my counter. I didn’t want to make a typical banana bread recipe, I wanted something a little more comforting and satisfying. And I found it in a Leite’s Culinaria recipe from 2018 that I had squirreled away in my EverNotes recipe file. The bonus was that I had all the ingredients in-house (a necessity nowadays). 


This cake was absolutely delicious, and was everything I was looking for in this #quarantinebaking moment. It was super moist, richly flavored thanks to the ripe bananas, shredded coconut, and a not overly sweet cinnamon-pecan topping, with a terrific texture that I can only describe as light and fluffy. 
The original recipe calls for macadamia nuts (which I didn’t have on hand) or pecans. It also calls for a dark rum or amaretto liqueur - I used Bacardi Ocho, purchased during a fun Bacardi factory tour a few months ago.

So many of us are feeling sad or overwhelmed right now. To pass the time & focus on other things, we’ve been watching alot (ALOT) of movies & TV series (Ozark, My Brilliant Friend, Bombshell, Richard Jewell, Homeland, and Madam CJ Walker, to name a few), reading, walking within our complex, and of course, cooking and baking. What are you doing during this #stayathome period to take care of yourself? 

I leave you with these words from the Italian Prime Minister that I found comforting & uplifting:

“Teniamoci distanti oggi per abbracciarci piĆ¹ forte domani.” “Let’s keep our distance today so we can hug each other more strongly tomorrow.”

Take good care of yourself and each other!

Banana, Macadamia Nut, and Coconut Coffee Cake (from Leite's Culinaria)

by Lou Seibert Pappas

Makes one 9-inch cake

Toasty, sweet macadamia nuts and cinnamon sugar top this flavorful banana cake laced with flaky coconut. It’s especially moist. Select well-ripened sugar-sweet bananas for best flavor.—Lou Seibert Pappas

A surefire way to recognize when the bananas are perfectly ripe is to look for a bunch that’s speckled with dark spots. If all you can find are neon green bunches, fear not. Simply let the bananas rest on the counter, not in the fridge. In a few days they’ll be ideal.—David Leite

Ingredients 
2 cups unbleached all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup firmly packed dark brown sugar
1 1/4 cups mashed bananas (about 2 1/2 large, ripe bananas)
2 large eggs
1/3 cup extra-virgin olive oil (choose a buttery, mild one) or canola oil
2 tablespoons dark rum or amaretto liqueur
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
1/2 cup sweetened flaked coconut
1/2 cup (1 1/2 ounces) chopped macadamia nuts or pecan halves
1 tablespoon granulated sugar mixed with 1 teaspoon ground cinnamon

Method
1. Preheat the oven to 350°F (175°C). Butter and flour a 9-inch springform pan or round cake pan.
2. In a large bowl, combine the flour, salt, baking powder, baking soda, and brown sugar. Stir to blend. In a blender or food processor, combine the bananas, eggs, oil, rum or amaretto, sour cream, and vanilla and blend until smooth. Add the banana mixture to the dry ingredients and beat until smooth. Stir in the coconut.
3. Spread evenly in the prepared pan and sprinkle evenly with the nuts. Sprinkle the cinnamon sugar evenly over the batter.
4. Bake for 30 to 35 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan on a wire rack, then remove the pan sides. Serve warm or at room temperature, cut into wedges.

Saturday, March 21, 2020

Chia Fruit Breakfast Parfait

Morning in Puerto Rico
Greetings, Cook's Tour Readers!

Banana Bread (not ready for prime time)
I hope you are all doing OK during these stressful times. If you’re like me, you might be looking for new recipes to try while sequestered at home. During the last week, I’ve made a tried-and-true cookie, a brand new banana bread (that I wasn’t entirely happy with so I won’t share with you just yet), and this quick, easy, and tasty breakfast parfait. 
Chocolate Almond (GF) Shortbread Cookies

Before the corona virus pandemic, we were lucky enough to spend a week sailing the gorgeous British Virgin Islands. Our chef for the week (the Captain’s wife, Lesley) wowed us every day with fabulous meals, while Captain Mike steered the catamaran to various beautiful coves (and plied us with terrific cocktails in the evening) where we whiled away the day snorkeling, swimming, reading, or just relaxing. It was heavenly. 
Light lunch, day 1, aboard Exta-Sea
Tuna Poke with avocado, edamame, cucs, carrots
Good morning from Leinster Bay!

I absolutely loved the breakfast parfait she served one morning, and I couldn’t wait to reproduce it at home. I had never used chia seeds before but knew they supposedly had excellent health benefits. Here’s a reprint from Harvard with some great info on chia seeds. 

Now that I see the benefits and how easy they are to use, I will be exploring other ways to incorporate them into our diet. For now, I’m loving this parfait, topped with fresh pineapple, mango, blueberries, and bananas. 

I leave you with these thoughts: stay well, stay vigilant, practice “physical” distancing. Stay in touch with “your people,” help those that need it. As the great Maya Angelou said, “every storm runs out of rain.” We will get through this.
Chia Fruit Breakfast Parfait (Lesley Blanchard)

1 can coconut milk
1/4 cup chia seeds
1 tsp vanilla essence
sweetener of choice to taste (I use generous 1 TB honey)

Mix together and refrigerate overnight. 

Spoon some chia cream in the bottom of a glass, add fresh fruit of choice, top with another dollop of chia cream. Enjoy!

Tuesday, February 18, 2020

Lemon Spice Visiting Cake

Lemon Spice Visiting Cake

Those of you who read The Cook’s Tour regularly, know that I love, LOVE, warm, comforting cakes - coffee cakes, pound cakes, tea cakes, quick breads - you get the idea. Given a choice, I will always take this kind of baked good over a sweet layer cake or gooey pastry. 

So last week when we had some good friends visiting us here in sunny Puerto Rico, I knew I had to bake up something delicious to nibble on during their stay. I had purchased a giant bag of lemons at Costco the week before, and you know what they say…when life gives you lemons…NO, you don’t make lemonade, you bake a lemon cake! After scouring the thousands of recipes in my files, I decided on Dorie Greenspan’s Lemon Spice Visiting Cake. One, because it sounded like it would be fabulous, and two, the title evokes everything I love about baking - the act of sharing something you baked to welcome people to your home, or bringing it with you to a friend. 

This cake has it all - it’s luscious, easy to prepare, keeps very well, can be used as a sweet treat post-breakfast (as we did), for a midnight snack (as we did, with a glass of wine - don’t judge), an afternoon treat, or you could dress it up with some berries and whipped cream for a semi-formal dessert. The marmalade glaze is optional, but I recommend it, it adds just a touch of sweetness and a beautiful sheen.
Bake it up soon and you, too, will be singing it’s praises! 

Dorie Greenspan’s Lemon Spice Visiting Cake

Notes from Dorie: Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability – make it on Thursday or Friday and have it all weekend. And if it stales, toast it; the heat will intensify the lemon and spice deliciously. The cake is easy to make (no machines needed) and, like all spice cakes, better after a day’s rest. Giving it a swish of warmed marmalade when it comes out of the oven is optional. What shouldn’t be passed up is what I call the ‘lemon trick’: Use your fingertips to rub the recipe’s lemon and sugar together until the sugar is moist and aromatic. This easy step transfers everything essential from the lemon to the cake. Think of it as aromatherapy for the cake and you.

Makes 10 servings


INGREDIENTS

Butter and flour for the pan
1 ½ cups/190 grams all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon fine sea salt
1 ¼ cups/250 grams sugar
1 large (or 2 small) lemons
4 large eggs, at room temperature
½ cup/120 milliliters heavy cream, at room temperature
1 ½ teaspoons pure vanilla extract
5 ½ tablespoons/75 grams unsalted butter, melted and cooled
⅓ cup marmalade, for glaze (optional)
½ teaspoon water, for glaze (optional)

DIRECTIONS

Center a rack in the oven, and heat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.

Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.

Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.

Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.

For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.


When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.