Peanut Butter and Julie

Spicy Wild Mushroom Bruschetta

Bruschetta is a food whose origin dates back to the 15th century in central Italy.  Back then, it was a pretty simple recipe: grilled bread rubbed with garlic and then topped with salt, pepper, and olive oil.  The word "bruschetta" comes from the verb in the Roman dialect "bruscare", which means "to roast over coals."  Over time, the meaning of the word has changed, and Americans typically use it to refer to the toppings themselves as opposed to the bread.  Grocery stores even sell bottled bruschetta, which is really their fancy-sounding way of getting consumers to cough up $5.95 for a mixture of tomatoes, onion, garlic, and herbs.  The jig is up guys.

The number of topping variations for bruschetta keeps growing as chefs become more inventive.  The most popular topping with Americans includes basil, fresh mozzarella, and tomato, but I have seen everything from roasted red peppers and eggplant to chocolate-hazelnut flavored Nutella over bananas.  It is the perfect appetizer to serve for entertaining, and putting out a "bruschetta bar" for you guests to mix and match their own toppings always goes over well. 

This variation of bruschetta is inspired by Indian cuisine, with ingredients like fenugreek, garam masala, ginger, cumin, and cardamom.  Warning: If you are not a fan of spicy foods, then you might want to tone down the amount of peppers just a tad, as they definitely have a powerful kick.  Here are some tips for this vegetarian light bite:

• Fenugreek is an aromatic and pungent herb with a slightly bitter taste, somewhat comparable to the taste of celery or burnt sugar.   It is a very common ingredient in Indian curries, but it can be tough to find at a regular grocery store.  Feel free to omit the fenugreek in this recipe--it will still turn out delicious.
• Garam masala is a blend of ground spices, common to Indian cuisine.  The literal meaning is "warm spice", and although there are many variations, it usually contains cinnamon, cardamom, cloves, chili peppers, ginger, and garlic.  I would recommend investing in a jar if you enjoy the flavors of the Indian or Middle Eastern cuisines.
• For mushrooms, I like to use a combination of crimini, portobellos (or mini portobellos), shiitakes, and button, but use whatever combination you prefer.
• If you don't have any whole cumin seeds, then just replace it with an equal amount of ground cumin.

Spicy Wild Mushroom Bruschetta

Serves 6

Ingredients:

1 tablespoon canola or safflower oil

1 teaspoon cumin seeds

1 dried red chile

2 teaspoons peeled and grated fresh ginger

1 cup finely chopped red onion

1 tablespoon dried fenugreek leaves

1/2 teaspoon salt

1 minced and seeded jalapeno pepper

2 teaspoons ground coriander

1/8 teaspoon cayenne

3 cloves garlic, minced

2 cups quartered assorted mushrooms

1 cup tomatoes, cut into 1/2-inch cubes

3/4  cup tomato sauce

3 tablespoons chopped cilantro, divided

1/4 teaspoon Garam Masala

Toasted baguette slices

Heat the canola oil, cumin, and the chile in a large skillet over medium-high heat.  Saute for 1 minute or until the cumin begins to darken.  Add the ginger to the pan and saute for 30 seconds.  Add the red onion and fenugreek and saute for 2 minutes or until the onion is tender.  Add the salt and jalapeno and saute for 2 minutes or until the onion softens and begins to brown.  Add the coriander, cayenne, and minced garlic and saute for 1 minute.

Add the mushrooms and cook until the liquid has been released and evaporates, 6 to 8 minutes.  Stir in the tomato, tomato sauce, 2 tablespoons cilantro, and the Garam Masala.  Bring the mixture to a simmer and cook for 15 minutes or until the sauce thickens.  Sprinkle the mixture with the remaining cilantro, season with salt and pepper, and serve on slices of toasted baguette. 

Tropical Key-Lime Bars

I have mentioned in the past that my husband, Eric, is not much of a dessert eater.  He rarely dips into cookies or ice cream at home, other than the occasional bowl of Breyer's Mint Chocolate Chip (which, by the way, is the best kind.)  When he goes out to a restaurant, he'll only order dessert if Key Lime Pie is offered.  No matter how many courses he has gone through, he'll always find room in his stomach for the citrusy custard in a graham cracker crust.

Something about Key Lime Pie hits all of the right notes with men.  It has always been a favorite of my dad's, and Eric's dad even baked one for us during one of his visits (yes, I actually allowed someone else to cook in my kitchen.)    Perhaps the connection to the Florida Keys makes them think of Jimmy Buffet and his stress-free island escapism lifestyle.  Or maybe the lime flavor is reminiscent of the twist that they add to their Coronas.  Who knows?  It's not that women don't enjoy the dessert too, but for most of them, chocolate trumps lime every time.

Eric is about to come home from a trip to Asia, so I decided to make this key lime variation of lemon bars for him to enjoy after he sleeps off his jet lag.  The filling for these bars is actually a bit lighter and airier than the traditional Key Lime Pie filling, as it doesn't contain the sweetened condensed milk that is found in most recipes.  The crust, with toasted macadamia nuts and coconut, adds a nice subtle tropical flavor.  Here are just a few extra tips for these citrus-flavored sweets:

• Lemon can be easily substituted for lime in this recipe.  Use the same amount of juice and the zest of one large lemon.  You can also do a lemon-lime combination, using the lemon juice and lime zest, or vice-versa.
• For easiest and cleanest cutting, try chilling the bars for a few hours after they have cooled to room temperature.  This will firm up the filling as well.
• Whipping eggs that have been brought to room temperature results in higher volume.  To quickly bring eggs to room temperature, run them under warm water for a few minutes or soak them in a bowl of warm (not hot) water.
• Almonds would make a good substitute for the pricier macadamia nuts that are use in the crust. 

Tropical Key-Lime Bars

Makes sixteen 2-inch squares

Ingredients:

For crust

1 1/2 cups flour

3/4 cup unsweetened coconut

1/3 cup confectioner's sugar

1/3 cup toasted macadamia nuts

1/8 teaspoon salt

12 tablespoons cold butter, cut into small pieces

For filling

3 large eggs

1 1/4 cups sugar

3 tablespoons flour

3/4 teaspoon baking powder

1/3 cup key lime juice

Zest of 2 limes

Confectioner's sugar for dusting

Prepare the crust:  Preheat the oven to 350F degrees.  Line a 9X9 inch baking pan with foil so that it hangs over the sides of the pan, and spray the foil with nonstick baking spray.

In the bowl of a food processor, combine the flour, coconut, confectioner's sugar, macadamia nuts, and salt.  Process until the nuts are finely ground.  Add the butter pieces to the flour mixture and pulse until the pieces are very tiny.  Process the dough until it wraps around the blade, about 1 minute.  Turn the dough onto the foil-lined baking pan and press it to form an even layer on the bottom.  Bake the dough for 20-22 minutes, until light golden on the edges.  Remove the pan from the oven and let cool while you prepare the filling.

Prepare the filling: Place the eggs in the bowl of an electric mixer fitted with the whisk attachment and whip the eggs on medium-high speed until they thicken, about 2 minutes.  Slowly add the sugar while continuing to whip on medium-high, until the mixture is very thick and pale colored, about 5 minutes. 

In a small bowl, combine the flour and baking powder and stir together to blend well.  Add to the egg mixture and blend together on medium speed, scraping down the sides of the bowl if necessary.  Add the lime juice and zest to the mixture and blend well.  Pour the filling over the top of the crust and bake for 30-35 minutes, until the top is set and light golden, and a cake tester inserted into the center emerges clean or slightly damp.  Cool completely on a wire rack. 

Lift the cooled bars from the pan using the foil and place on a cutting board.  Peel the foil away from the sides and cut into 2-inch squares.  Dust with confectioner's sugar and serve.

Bread and Butter Pickles

Several years ago, I developed a really good recipe for a chunky spiced applesauce.  It has just the right blend of sweet and tart apples, spices, and a touch of fresh lemon juice. Because it is not too sweet, it goes over well with both adults and children, and it is great to use as a lighter substitute for oil in baking. 

When I was growing up, my mom always made delicious homemade applesauce in the Fall, when the local orchard was overflowing with bushels of McIntosh, Golden Delicious, and Gala varietals.  After preparing a large batch, we would place it in our big downstairs freezer to enjoy year-round.  Since I don't have the same amount of freezer space, I decided to take the opportunity to learn how to do home-canning, so that I could not only store the applesauce in my pantry, but give it away as gifts (who doesn't love the gift of homemade food??).  I was surprised to find that, with the correct tools and a few instructions, canning is extremely easy.  I learned everything that I need to know from a book called The Big Book of Preserving the Harvest, and I have been a canning machine ever since, making everything from strawberry-rhubarb jam to southern chow-chow.  I think part of the attraction is that it makes me feel like I am living off the land on a farm as opposed to a subdivision in the desert located ten minutes from the Las Vegas strip....

After seeing a large display of Kirby cucumbers at Trader Joe's the other day, I decided that it was time to make my own bread and butter pickles.  I was fortunate to marry someone who agrees that dill pickles run too sour, and sweet gherkins are, well, too sweet, so we usually go through Costco's economy-sized bread and butter pickle jar a few time per year.  By learning to make my own, and placing them in smaller containers, we wouldn't feel the pressure to eat pickles with everything, in order to go through a multi-gallon container before they go bad.  These pickles are great on burgers or sandwiches, mixed into salads, and on their own, so make up a batch for your summertime meals.  You can even prepare them without canning (see below)--just eat them quickly!  Here are some tips for these sweet and sour sandwich toppers:

• Although it seems like a large amount of salt, the salt brine helps the cucumbers to remain crunchy.  Most of the salt is discarded.
• Kirby cucumbers are traditionally used for pickling or slicing.  They are small with bumpy yellow or green skin.  I found them at Trader Joe's, but they were labeled as "Persian Cucumbers."  If you cannot find them, try substituting English cucumbers.
• For uniform sized slices, use a mandoline set at the 1/8-inch thickness level.  If you don't have a mandoline, just slice the cucumbers as evenly as you can.
• If you are not canning the pickles for dry storage, or if you are not giving some away, you might want to cut this recipe in half, as it makes a large amount.
• If you like a spicier pickle, then add 1/2 teaspoon cayenne pepper to the mixture, along with the mustard seeds, turmeric, and celery salt.

Bread and Butter Pickles

Makes about 6 pints

Ingredients:

1 cup kosher salt

1 1/2 gallons water

5 1/2 pound Kirby cucumbers, sliced crosswise about 1/8-inch thick

5 cups cider vinegar

5 cups sugar

1 1/2 pounds yellow onions, thinly sliced

2 tablespoons yellow mustard seeds

1 tablespoon celery seeds

1 tablespoon turmeric

1 tablespoon coarsely cracked black pepper

In a large pot, dissolve the salt in the water.  Add the cucumbers, cover, and soak overnight in the refrigerator.

In a large pot, combine the vinegar and sugar and cook until the sugar dissolves.  Stir in the remaining ingredients.  Drain the cucumbers and add them to the pot.  Stir gently and bring to a boil.  Cover and simmer for 5 minutes and then turn off the heat.

If you are canning the pickles, ladle the hot cucumbers and their liquid into 6 hot 1-pint canning jars, leaving about 1/2-inch of space at the top.  Close the lids and rings.  Process by boiling the jars for 10 minutes.  Cool the pickles to room temperature and store in a cool, dark place for up to 1 year.  Refrigerate after opening.

If you are not canning the pickles, let the cucumbers cool for a few hours in the covered pot.  Transfer to containers, cover tightly, and refrigerate for up to 2 weeks.

"No Need to Knead" Lemon-Rosemary Bread

So, I had this plan to try to eliminate bread from my diet over the next few weeks, or at least really cut back on it.  Next to ice cream, freshly baked bread, spread with a little bit of European-style salted butter, is my biggest food-related weakness.  Well, that plan has just been postponed.  Something possessed me to try a very interesting looking recipe, which I had torn from the pages of my latest Williams-Sonoma catalog, for a knead-free rustic lemon-rosemary bread.  What's worse is that I decided to make this irresistible-looking recipe during the week that Eric , who I can usually count on to polish off the majority of a loaf in one sitting, is overseas.  Oh well, at least I have the dogs to share it with.....

Very important:  This recipe needs to be started the day before you plan to eat it.  The dough must sit for at least 12 hours, possibly more, during its first rising.  Because the recipe only contains 1/4-teaspoon of yeast, it takes awhile to grow to the correct size.  I just wouldn't want you to be disappointed if you started this recipe with plans to serve it the same day and then realized that you couldn't--that's always a bummer. 

The directions for this recipe couldn't be any easier and this would be a great "starter" bread baking experience.  You don't need to worry about over or under-kneading, and the ingredients are things that most people have on hand in their pantries.  Baking the loaf in a hot, covered, cast-iron pot results in a crisp and golden exterior and a soft, slightly chewy interior.  The lemon and rosemary make it extra fragrant, and I just know that it won't last long.  I guess I'll just eliminate ice cream instead!  Here are a few extra tips for this bakeshop-worthy bread:

• Feel free to substitute whole grain flour for a portion or all of the white flour.  You may need to add a few tablespoons of extra water to achieve the desired tacky texture after mixing.
• Try mixing up the flavorings in the recipe.  Instead of rosemary, use fresh or dried thyme or Italian seasonings, and mix in some chopped sun-dried tomatoes or black olives.  Add some raisins and chopped, lightly toasted walnuts.  Substitute orange zest for the lemon zest and mix in some dried cranberries and pecans.
• This recipe calls for active dry yeast, as opposed to rapid rise yeast.  Be sure to check that you are adding the former to the mixture or the rising time will be incorrect.
• If you don't have a round cast-iron pan, then you can place the dough in a round cake pan to help shape it as it bakes.  You can also bake it in a large loaf pan or "free form", without a pan.
• The bread it best eaten within a day of baking, but it will keep for 2-3 days, tightly wrapped, at room temperature.

"No Need to Knead" Lemon-Rosemary Bread

Makes 1 loaf

Ingredients:

3 cups flour

1/4 teaspoon active dry yeast

2 teaspoons salt

2 teaspoons chopped fresh rosemary

Zest of one lemon

Cornmeal

In the bowl of an electric mixer fitted with the dough hook, combine the flour, yeast, salt, rosemary, and lemon zest.  Add 1 5/8 cup water, and stir until blended (dough will be sticky).  Cover with plastic wrap and let the dough rise at room temperature, 70F degrees, until the surface is dotted with bubbles, 12-18 hours. 

Place the dough on a lightly floured surface and sprinkle with flour.  Fold the dough over itself once or twice, cover loosely with plastic wrap, and let rest 15 minutes.

Using very little flour, shape the dough into a ball.  Generously coat a smooth cotton towel with cornmeal.  Put the dough, seam side down, on the towel; dust with more cornmeal.  Cover with another towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.

At least 30 minutes before the dough is ready, put a 2 3/4 cast-iron pot in the oven and preheat the oven to 450F degrees.  Remove the pot from the oven.  Slide your hand under the towel and turn the dough over, seam side up, into the pot.  Cover with the lid and bake for 30 minutes.  Uncover and bake until the loaf is browned, 15-30 minutes more.  Set the pot on a wire rack and cool for 10 minutes.  Using oven mitts, gently turn the pot on the side and release the bread. 

Blueberry-Filled "Ebelskiver" (Danish Pancakes)

Ebel-what???  I hadn't ever heard of these melt-in-your-mouth, bite-sized, filled pancakes either, until my mom presented me with an Ebelskiver pan for Christmas last year.  Just when I think that I have every known kitchen gadget, tool, and appliance, my mom always comes through with something new and different for me to add to my collection.  The challenge lies in finding a place to put it all--it's getting a bit snug in my cabinets. 

When I first opened the heavyweight, cast-iron pan with seven rounded holes, I thought that it was for cooking eggs, likely due to its similarity in appearance to an Eggs Benedict pan.  Fortunately, something prompted me to read the instructions, which I'll admit I don't always do, so I saved myself from having to clean up a bunch of overflowing egg whites.  In order to produce these rounded, Munchkin-sized pancakes, you simply drop a small amount of pancake batter into each buttered hole, top it with your filling of choice and some more batter, and, once it has browned, flip the whole thing over so that it cooks through.  With their fun shape and small size, Ebelskivers would be a great recipe to make with kids or to serve at a child's party.

It seemed only appropriate that, since my mom was visiting for Mother's Day, I make a batch of these for her special breakfast.  Although they were very good, next time around, I will likely make them a bit sweeter by adding some honey or maple syrup to the batter.  My mom said that they were perfect, but I guess that's because she's already sweet enough.  Here are a few tips for this delightful Danish dish:

• The number of fillings and flavor combinations that you can incorporate into this recipe has no limit.  Fill the pancakes with your favorite flavor of jam or preserves, chocolate chips, diced bananas, or diced apples that have been sauteed in a little bit of butter, cinnamon, and nutmeg.  You could even try a teaspoon of peanut butter topped with a teaspoon of grape jelly for a "PB&J Pancake" for kids!
• The batter can be altered as well.  Fold in some toasted coconut flakes, your favorite spices, or finely chopped lightly toasted nuts.  Substitute whole wheat or buckwheat flour for a portion of the regular flour.
• You may need to sacrifice one of the pancakes to test for doneness.  Cut it open in order to ensure that the batter has cooked all the way through (then you can sample it!).

Blueberry-Filled "Ebelskiver" (Danish Pancakes)

Makes about 30

Ingredients

1 3/4 cups flour

3/4 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3 eggs, separated

1 3/4 cup buttermilk

4 tablespoons unsalted butter, melted

1 pint fresh blueberries

Confectioner's sugar

Pure maple syrup

In a large bowl, whisk together the flour, baking soda, baking powder, sugar, cinnamon, and salt.  Add the egg yolks and buttermilk and stir until well combined; the batter will be thick.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high until stiff but not dry peaks form.  Gently fold the whites into the batter using a rubber spatula until combined.

Put 1/2 teaspoon butter in each well of a filled pancake pan.  Place over medium heat until the butter begins to bubble.  Pour 1 tablespoon of the batter into each well and cook until the bottoms begin to brown, 2 minutes.  Place 5 or 6 blueberries in the center of each pancake and top with 1 tablespoon batter.  Using 2 wooden skewers or butter knives, flip the pancakes over and cook until golden and crispy, 2-3 minutes more.  Transfer to a plate and repeat with the remaining batter.

Dust the pancakes with confectioner's sugar and serve with warm maple syrup.