April (Baby! and Wedding!) Showers

Polenta Ricotta Honey Cake 

with Lemon Blueberry topping

{original recipe from vintage kitchen notes}

I had the pleasure of spending this past weekend with my five best friends from college. Simply put, these ladies are amazing. And inspiring. And fun. And creative. This reunion was full of many celebratory life moments, including pending nuptials, growing bellies, new homes, growing broods, health & happiness. Tea parties take center stage at our reunions. Whether at a fancy tea house (a la Alice's Tea Cup in NYC or Peacock Alley at the Willard in DC) or in pjs at home, tea parties truly feel indulgent. Baked treats accompanied by clotted cream & lemon curd are all requisites.

This time around, I tried to inject a bit of wholesome into the indulgent mix. This polenta ricotta honey cake had a nutty texture, providing a nice complement to the tangy blueberry topping. The cake was a bit crumbly but still nice & moist. We served this with a salmon & leek quiche and a spinach & toasted pine nut quiche, as well as a arugula based salad filled with spring greens & a goat cheese dressing. If you like a traditional Italian almond cake, this one is definitely worth trying. 

cake ingredients:
1 cup polenta or yellow cornmeal
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup ricotta
1/3 cup tepid water
3/4 cup honey
3/4 cup sugar
zest of 1 lemon
8 tbsp butter, melted & cooled
1 tbsp butter, cut into bits & chilled
2 large eggs

topping ingredients:
1 cup blueberries, fresh or frozen
1/4 cup lemon juice
1/3 cup light brown sugar

1.  pre-heat oven to 350F.

2. Line bottom of a 9 inch springform cake pan with parchment paper (I actually did without, and had no problem transferring the cake to a pretty serving tray afterwards). 

3. spray or butter the sides of the cake pan.

4. mix polenta, flour, baking powder & salt in a bowl.

5. beat the ricotta cheese with the water until it is a smooth, uniform texture. Add honey, sugar & lemon zest, continue to beat until smooth. 

6. gradually add the melted & cooled butter. then add the eggs, one at a time. continue to beat until mixture is smooth. 

7. slowly fold the wet ingredients in small batches into the dry ingredients until smooth. 

8. pour the mixture into the cake pan. dot the top of the batter with the bits of butter. 

9. bake for about 35 minutes, or until an inserted toothpick comes out clean.

10. for the blueberry sauce, on the stovetop, mix blueberries, lemon juice & sugar. cook for about 5 minutes over low heat until the blueberries wrinkle & loose their shape.

11. transfer onto a cake platter. serve with the blueberry sauce & a dusting of powdered sugar. 

Coddled Eggs

Coddled Eggs

I love eggs and delight in discovering new ways to cook them. Eggs are a staple protein in our house from egg tacos to variations on typical egg bakes to deviled eggs to everyday  hard boiled eggs or scrambled eggs on toast.

My mom recently gifted me a set of porcelain coddling dishes that she picked up on her travels to Ireland in the '70s. I am smitten. And this approach is quickly becoming a staple in our egg rotation. 

To be honest I had never eaten a coddled egg before. Do you eat coddled eggs often? The original instruction tag proved useful for my novice attempt at mastering the coddled egg. It is quite simple really. Fill a pot with enough water to cover the lid line of the coddler & bring to a boil. 

Coat each dish with butter (preferably Irish Kerry Gold!). Crack an egg into each coddler, top with salt & pepper to taste. Feel free to add a thin slice of butter on top. Screw on the lid to each dish & add to the boiling water for 6-10 minutes, depending on your desired firmness for the eggs. Et voila!

As an alternative to a proper coddling dish, a lidded jar would work just as well. These ones are available at World Market. The extra room in these dishes would allow you to experiment with different seasonings & additions to suit your taste. For instance, why not line the jar with mashed potatoes & spinach?!

Removing the dish from the boiling water can be a tricky endeavor. We tied a string to each dish for easier removal, but we still struggled a bit to remove the lid. I suggest having a few dish towels on hand to help this cause. 

Coddled eggs are best eaten with bread for dipping into the dish & sopping up the runny eggs. During our recent move, we served these one night with toast (of course) & roasted asparagus bundles with gruyere cheese wrapped in bacon. This made for a completely satisfying meal. So simple, so delicious.

St. Paddy's Day Weekend Recap

Corned Beef Hash with Root Vegetables
{recipe inspired by Martha Stewart}

Wow, what a weekend! We celebrated my mom's 60th birthday in true Irish fashion. Irish coffees -- spiked with Kahlua, Jameson & Baileys and topped with whipped cream. The Pogues playing in the background throughout the day, followed by traditional Irish jig music to cap off the evening. A house full of people & a gorgeous spread of food -- it was a celebratory occasion indeed. 

One of our contributions to the party was a corned beef hash we made with corned beef that we prepared late last week, as has become an annual tradition around this time of year. This corned beef has was a real crowd pleaser & was a great way to reinvent leftovers.

Last week, we followed Elise's baked corned beef recipe over at Simply Recipes. Honestly, we were a bit disappointed with the results - not sure what went wrong, but it was overly salty (even though we followed her boiling instructions) and it was a bit tough (perhaps this method lends itself to boiling out all of the fats that keep the meat moist?). I was raised on the annual ritual of corned beef & cabbage and this did not even come close to my mom's version. Next time around, we will surely revert back to boiled corned beef or slow cooker style. 

If you happened to make a corned beef this year & have any leftovers, I would highly recommend this corned beef hash. I would take this comforting dish any day over a corned beef sandwich!

ingredients:
2 cloves garlic, finely chopped
1 parsnip, diced
1 heaping handful of parsley, finely chopped
~ 12 fingerling potatoes, diced
1 medium sweet potato, diced
3-4 turnips, diced
~12 baby carrots, diced
1 box low sodium vegetable stock
1 tbsp olive oil
1 sweet onion, diced
1 corned beef, diced
whole grain mustard (optional)
fresh ground black pepper, to taste

1. place garlic, parsnip, potatoes, turnips & carrots in a large cast iron skillet pan. pour vegetable stock to cover & bring to a boil. reduce heat, to a slow simmer until vegetables are tender to the touch of a fork.

2. drain vegetables, reserving 1/2-1 cup stock for later use.

3. heat olive oil in a large pan. add onions & saute until onions begin to brown. 

4. add vegetables & reserved cooking liquid. cook until vegetables begin to brown, about 25 minutes. stir in corned beef, chopped parsley, whole grain mustard & fresh ground black pepper. cook until beef is warmed.

5. serve with parsley to garnish or with a fried egg for a complete breakfast.

Weekend Breakfast

Banana Pancakes

{orginal recipe from oh joy! blog}

What do you do with overly ripened bananas? I stumbled across this incredibly easy & healthy recipe on oh joy! blog and could not resist. I would imagine this would be appealing to little ones, or even grown-ups with a preference for breakfast on the sweeter side. Its a brilliant way to use up overly ripe bananas, especially if traditional banana breads have become a bit tired for you or if find yourself in a hurry.

ingredients:

1 very ripe banana, mostly browned

2 tbsp almond butter (i used maple flavored)

1 egg

~1 tbsp flour

1 pat of butter
yield: 4 small pancakes

1. smash banana together with almond butter (feel free to use peanut butter as well), egg
& scant sprinkling of flour, stir to combine into a uniform consistency

2. melt pat of butter over low-medium heat in a non-stick skillet pan

3. pour out batter into skillet to form round pancakes. once you can see small bubbles surfacing in the pancakes, the bottom side should be golden brown & they are ready to flip. cook on second side for about 30 seconds.

4. if you doubled this recipe, remove the cooked pancakes from the heat and keep warm. 

5. serve with a sprinkle of powdered sugar.

note: I experimented with different jams and a drizzle of honey, but these were so sweet that I found them to be best just eaten alone.

Lately Snacking On...Ricotta Cheese

Wheat Toast with 

Ricotta Cheese, Crushed Almonds & Honey

Do you ever eat ricotta cheese? I only recently discovered that its uses extend beyond simply layering it into a lasagna. Even though I may be late to this party, I am making up for lost time -- ricotta with crushed almonds & a honey drizzle on wheat toast is really hitting the spot lately. A prettier pairing and presentation on this same idea involves fresh berries in a range of colors. 

Egg Tacos

Egg Tacos 
with Refried Beans & Sliced Avocado

Eggs are an almost daily feature in our lives. For me, usually eaten in a tortilla, for Andrei, usually served alongside bacon. In Tanzania, fresh eggs were delivered to our doorstep by mayai touts on bicycle, as depicted in Sarah Markes' compelling Dar sketch series. I viscerally missed tortillas the 2 years we lived in Tanzania and I now appreciate ready access them. These egg 'tacos' make for a great weekend brunch offering or even an easy week night dinner.

ingredients:

2 eggs

1 tsp milk

1/5 tsp whole grain mustard

1 small pat butter

1 tbsp shredded cheddar cheese

salt & pepper, to taste

cilantro to garnish
yield: 2 tacos, very easy to double or triple

1. crack 2 eggs into a small mixing bowl. 

2. beat milk & whole grain mustard into eggs until whites have combined with the yolks  

3. melt butter over low-medium heat in a nonstick pan. tilt pan to coat with butter.

4. pour eggs into the pan & let them set. add cheddar cheese & continue to cook until cheese melts.

5. meanwhile, warm tortillas on stove top.

6. place eggs in warmed corn tortillas. garnish with chopped cilantro & hot sauce of your choosing. 

7. serve with refried beans & sliced avocado & lime wedge.  

Tea & Crumpets

Lemon Chia Seed Muffins

All hail the weekend! These muffins would make for an excellent companion to a pot of tea or coffee on a lazy weekend afternoon. A smear of lemon curd or this Goat & Cream Cheese topping would make these otherwise healthy muffins truly indulgent.

ingredients:

2 cups all purpose flour

heavy pinch of salt

4 tsp baking powder

1/2 tsp baking soda

1 cup chia seeds

zest of one lemon

1/2 cup sugar

3 tbsp walnut oil

1 cup water

1/3 cup applesauce
yield: 12 muffins

1. pre-heat oven to 350F

2. grease muffin tins with butter or line with oil and dust with flour

3. in a large bowl, combine flour, salt, baking powder, baking soda, chia seeds & lemon zest. stir until ingredients are fully mixed.

4. create a well with the dry ingredients. add sugar, oil, water & apple sauce. stir to combine. be careful not to over combine. pour out batter into pre-greased muffin tins & let batter sit for a few minutes.

5. cook for 10-15 minutes, or until a tooth pick inserted into the batter comes out clean.

6. serve with a smear of lemon curd or this Goat & Cream Cheese topping

---

photo credits: top collage, photos 1,2,3 Lonny

Irish Oatmeal with a Tropical Twist

McCann's Steel Cut Oatmeal 

with Coconut, Chia Seeds & Fresh Mango

My breakfasts consist of a diverse rotation of foods most would not consider "normal" breakfast foods, including salads and turkey-avocado sandwiches. It is all the more exciting when I switch back to breakfast classics, including oatmeal. Steel Cut Oats are the least processed type of oat cereal and very high in protein, providing a filling start to the day. This overnight method cuts the cook time for steel cut oats dramatically, allowing these to come together easily in the morning.

ingredients:

3 cups water

1 cup coconut milk

1 cup steel cut oats

2 tbsp chia seeds

1 tbsp coconut flakes

~1/3 tsp fine grain sea salt

fresh sliced mango

yield: 4 servings

1. bring water & coconut milk (feel free to use lite coconut milk here) to a boil in a large pot. add steel cut oats, chia seeds, coconut flakes & salt. lower heat & simmer for 1 minute. note: the salt is necessary here to bring out the natural sweetness of the oats.

2. cover pot and store overnight in the fridge (or on the stove top, as I did)

3. the next morning, cook the oatmeal on low for 9-12 minutes; stirring occasionally.

4. serve with fresh sliced mango & pair with the morning beverage of your choice.

Suggested Alternatives:

feel free to treat the coconut as optional - both the milk & the flakes. instead use 4 cups water. feel free to experiment with a variety of toppings. 

--any berry will pair well with these oats, including blueberries & strawberries.

--when fresh berries are not in season, you can take a dried fruit & nut approach here - cranberries, apricots, almonds, hazelnuts would all work well -- add a drizzle of honey to pull everything together.

--sliced banana and a swirl of peanut or almond butter adds an extra protein punch. 

--flax seed can easily be used in lieu of chia seeds.

Lately, Snacking On: Macadamia Nuts

Lemon Greek Yogurt 

with Pomegranate Seeds & Macadamia Nuts

Lemon flavored Greek yogurt provides a zesty base. Pomegranate seeds lend tartness. And the macadamia nuts bring a telltale richness - reminiscent of the holiday season without the guilt.   

Breakfast of Champions

Multi-Grain Tortilla with 

Avocado & Sauteed Zucchini and Onion

Breakfast is the most important meal of the day, or so they say. But the usual morning offerings can leave a bit to be desired when eaten day in & day out. Have a perfectly ripe avocado on hand? Why not exchange your usual bowl of cereal or oatmeal for this? 

ingredients:
1 multi-grain tortilla (i like mission brand)
1 tsp olive oil
1 small zucchini
1/4 white onion
1/2 avocado
chopped cilantro
hot sauce of your choosing
salt & pepper to taste
yield: 1 serving

1. warm both sides of the tortilla in a cast iron skillet over low heat. when using a cast iron skillet the tortilla will absorb a range of flavors that lend a bit of depth to the taste.

2. warm the olive oil in a non-stick pan. meanwhile, cut the zucchini into thin coins & dice the onion. then add the vegetables to the olive oil & saute until onions brown a bit.

3. smash the avocado into the warmed tortilla with the back of a fork. sprinkle with salt & pepper to taste.

4. layer the sauteed vegetables over the avocado & garnish with chopped cilantro and the hot sauce of your choosing.

Classic with a Twist

Deviled Eggs 

Deviled eggs are as classic as they are versatile. Serve these up as appetizers at a cocktail or dinner party, or present them in a brunch or tea party spread. As always, experimentation & creativity on these presentations is encouraged.  

Deviled Eggs with Feta, Sun-Dried Tomato & Parsley

ingredients:

6 hard cooked eggs

2 oz feta cheese, crumbled
1/4 cup sun-dried tomatoes, diced
handful or half bunch of fresh Italian flat leaf parsley, minced
1.5 tbsp mayo

2 tsp medium to hot yellow mustard

salt & pepper to taste

1. place eggs in a large pot of salted water & bring water to a rigorous boil. dial back heat to a slow, rolling boil. cook for about 10-17 minutes. theories on how to make the perfect cooked egg are plentiful (as seen here and here), i tend to "listen" for their readiness, when the eggs begin to beat against the side of the pot with a gentle patter, i consider them done. 

2. to make your eggs easier to peel, immerse them in cold, iced water immediately for about 2 minutes after removing from the heat.

3. while the eggs are cooking, chop the feta, sun-dried tomatoes & parsley. fold them into the mayo & mustard.

4. once the eggs are cool enough to handle, tap the egg on the counter & roll it around to spread the crackle. peel the eggs. 

5. cut the eggs in half & with a small paring knife separate the cooked yolk from the egg white. 

6. add the yolks into the feta & mayo mixture. stir to combine.

7. spoon a generous amount of the feta mixture into each egg white half.

8. dust with fresh, cracked pepper, paprika or parsley, should you feel inclined.

Deviled Eggs with Edamame, Wasabi & Pickled Ginger

ingredients:

6 hard cooked eggs
1 cup frozen shelled edamame or pre-shelled edamame

1.5 tbsp mayo
.5 tsp wasabi paste
2 tbsp pickled ginger, diced
salt to taste

1.  place eggs in a large pot of salted water & bring water to a rigorous boil. dial back heat to a slow, rolling boil. cook for about 10-17 minutes (see notes above on estimating cook time). 

2.  in the last 2 minutes of cook time for the eggs, add edamame into the pot. edamame are ready when they plump a bit & float to the top. 

3.  immerse the eggs & edamame in cold, iced water immediately for about 2 minutes after removing from the heat.

4.  while the eggs are cooking, dice the ginger & mix the mayo & wasabi. wasabi is known for its harsh nasal heat, caution is urged here.

5.  once the eggs are cool enough to handle, tap the egg on the counter & roll it around to spread the crackle. peel the eggs & shell the edamame, if needed.

6.  cut the eggs in half & with a small paring knife separate the cooked yolk from the egg white. 

7.  add the yolks into the mayo & wasabi mixture. adjust heat level by adding more mayo or more wasabi if you are looking for more of a kick. fold in cooked edamame & salt mixture to taste.

8. spoon the edamame mixture into each egg white half. garnish with pickled ginger.

Hostess Gifts

Apple-Carrot Baby Cakes with Goat & Cream Cheese Topping

{original recipe from Simply Recipes}

With the holiday season in full swing, why not surprise the hosts of the next party you attend with these muffin-like cupcakes, packed with enough nutrients to be fitting for breakfast the next morning!

ingredients:
2 cups all purpose flour
1.5 cups sugar
2 tsp baking soda
1.5 tsp baking powder
1.5 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2 tsp unsweetened cocoa powder
1/8 tsp freshly ground black pepper
1/4 tsp salt
1 cup vegetable oil (light olive oil, canola oil or grapeseed oil)
4 large eggs, lightly beaten
1 & 1/2 cups packed coarsely grated carrots (about 3 medium)
1 & 1/2 cups packed coarsely grated  tart apples (i used 2 medium Granny Smith)
1 cup coarsely chopped pecans (i used 1/2 cup pecans + 1/2 cup hazelnuts)

frosting ingredients:
5 oz goat cheese (plain), room temperature
4 oz cream cheese, room temperature
1 tbsp unsalted butter, room temperature
1/2 tsp vanilla extract
1 cup powdered sugar
yield: 24 baby cakes

1. preheat oven to 350F with rack in center of the oven

2. in large bowl, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper & salt. whisk to combine, then stir in oil & eggs. stir in carrots, apples & nuts.

3. if using cupcake holders, place in muffin tins, otherwise grease lightly with butter & dust with flour. fill muffin tins with batter until 3/4 full.

4. bake for approximately 20 minutes, less if not using paper liners, or until a toothpick inserted comes out clean. let cool completely before frosting.

5. beat goat cheese, cream cheese, butter & vanilla until smooth and fluffy, about 3 minutes. gradually add powdered sugar and mix until combined.