The following three varieties are key players at my local farmers market:

• “Burpee’s Golden”, a beet with orange-red skin and yellow flesh.
• “Chioggia”, an open-pollinated variety originally grown in Italy. The concentric rings of its pink/red and white roots are visually striking when sliced. As a heritage variety, Chioggia is largely unimproved and has relatively high concentrations of geosmin.
• “Detroit Dark Red”, with relatively low concentrations of geosmin, and is therefore a popular commercial cultivar in the United States.

When I was growing up, my grandmother & aunties would get together in the fall and have huge canning parties. They would can a variety of items; beets, tomatoes, green beans, apples and peaches. I was too young to do more than cause problems & be in the way. I was usually shooed out of the kitchen.

Fast forward about 10 years & I moved to Southern California. I saw all the seasonal fruit & veggies and thought, “I should be canning this stuff”. I ask my peers & they looked at me like I had lost my mind. Canning? Who does that? I called my mom and grandma for advice & recipes. I canned quite a bit the first couple of season. I enjoyed it, labor intensive, but after a few years I gave it up.

About 6 months ago, I found  The Lazy Ox Canteen. Their dishes are made from farm fresh ingredients. Chef Centeno draws his inspiration from modern and traditional French, Mexican, Japanese and Catalan cuisines. The plates are always changing depending on the seasons. One of the appetizers was pickled veggies – onions, beets and cucumbers. I fell in love with the beets! I ordered them every time I went, with hopes of re-create the recipe. There was one small problem, what was the acid ratio to sugar ratio? I called my Aunt Lisa & she gave me some suggestions, but I was still clueless. At wits end, I approached Chef with hopes of getting the secret.  He gave me the list of ingredients, but not the measurements.

The next day I went to the farmers market and purchased orange beets, pink beets, orange, dill and garlic. The reason you want to avoid the red beets goes back to the intro of this post. There is too much geosmin-”earth smell” in them & the flavor will delete the spices. My next stop was to get white wine vinegar & champagne vinegar. The champagne vinegar was the flavor that confused me when I was attempting to re-create the recipe. I ran home, grabbed quart jars & stuffed them full. I put them in the refrigerator and waited 2 weeks. Amazing!

Orange & pink pickled beets.

Since the pickled beets were a huge success, the back of my refrigerator and the dark corners of my pantry have turned into a food science lab. Pickled beets, balsamic pickled onion, cherry balsamic preserves and pickled cherries to name a few.

Pickled Beets
(This is my base recipe & a work in progress. Makes 1 quart.)

8 medium orange or pink beets
1/2 to 3/4 cup sugar
3/4 cup white wine vinegar
3/4 cup champagne vinegar
Zest of 1 orange, use a sharp peeler to remove. Avoid the white pith
1 jalapeno pepper, slice in half, remove or leave the seeds – depending your heat preference
2 large sprigs of fresh dill
1 tsp. dill seed
4 cloves garlic, peel & slice in half

Remove the tops & roots of the beets. Take a large sauce pan & fill half way with water. Bring to a boil. Add the beets. Boil 15 to 20 minutes. (They should be just fork tender.)

Once they are done, place them in a colander & run cold water over them. When they are cool to the touch, peel & slice off a thin layer of the top & bottom. Cut each beet into quarters or smaller if they are bigger beets.

While the beets are cooking, wash quart jar with soap & water. Fill jar with boiling water & leave for 5 minutes. Empty water from jar. Put in the orange zest, jalapeno pepper, fresh dill, dill seed & garlic into jar. Add the quartered beets, pressing down gently. Fill almost to the top.

Pour the vinegars & sugar into a small saucepan. Place saucepan on stove & bring to a boil. Boil for 5 minutes or until sugar is dissolved. (At this point you can taste the mixture to see if it needs more sugar.)

Slowly pour the hot sugar/vinegar mixture into the jar. Fill to the very top of the jar. Wipe off edge of jar with a clean cloth & place on the lid & ring. Tighten ring, but not too much because you will have to get it off later. Shake jar well to move the spices around.

Place in the refrigerator and shake everyday for 7 days. Leave another 7 days. As temping as it is to taste them, they need this time to pickle & develop their flavor. After two weeks, they will be ready. Try not to eat the whole jar in one setting.

P.S. The pickled cherries are hanging out in white vinegar. After 10 days, they will end up in lots of sugar for 3 months. I will blog the results.

Now that you a very brief overview of my life, lets talk food. I have been flipping through a lots of different Thanksgiving magazines. A recipe caught my eye, it was for a Crusty White Bread in the Food and Wine magazine. The picture was gorgeous and the bread was baked in a dutch oven.

The next morning when I was putting the pre-ferment together, I scanned the recipe and was shocked to realize that the original recipe made two “HUGE” loaves. The recipe called for approximately 15 cups of flour. This was about four normal size loaves and was not going to work for my small family. I made a quick decision and cut the pre-ferment in half. The next step called for letting it ferment for 10 to 14 hours. After 10 hours, I had lost interest in making bread, so I left it on the counter and went to bed. The next morning when I check the pre-ferment, it looked the same and smelled sweet. I was so excited!! On to step two, but at the same time remembering to halve the recipe. Eight and half cups of flour later, I had a perfect dough.

This is a very forgiving dough, because it only has a quarter of a teaspoon of yeast. When a dough is completely dependent on traditional yeast, it has a certain window of raising time and then the yeast dies. With this recipe, the fermentation processes helps the dough develop its own yeast base.  I have made this recipe twice. The first time I forgot the dough out on the counter, an extra four hours, during its finally rise. It was fine. The second time I punched it down after it first rise, put it in the refrigerator and left it overnight. The next day I took it out, shaped it and let it rise for 6 hours. Again, beautiful loaves. So, until I decided it’s time to experiment again with a different type of bread, this will be my go to recipe.

(The original recipe was in Food & Wine Magazine November 2010 issue. I have made many changes.)

Crusty White Bread

PRE-FERMENT
1/2 cup plus 1 tablespoon warm water
1/8 teaspoon dry granulated yeast
1 1/4 flour

BREAD DOUGH
4 3/4 cups warm water
1/8 teaspoon dry granulated yeast 
8 to 8 1/2 cups of all-purpose flour
2 1/2 tablespoons kosher salt dissolved in 1/4 cup of warm water
all purpose flour, for dusting
corn meal, for during baking

1. Prepare the Pre-ferment: In a medium bowl, mix the water with the yeast and stir until the yeast is dissolved. Stir in flour. Cover loosely with plastic wrap and let rise at room temperature for 10 to 24 hours.

2. Prepare the Bread dough: In your stand mixer, combine the warm water with the yeast and pre-ferment: mix until the pre-ferment is broken up and mostly dissolved. Add 8 cups of flour and mix until a smooth dough forms. Let the dough rest while you mix the salt and the 1/4 of warm water together.

3. Mix in the salt water and mix until most of the water is absorbed by the dough. Add the additional 1/2 cup of flour until you have a smooth, slightly tacky dough. You may need a bit more than a 1/2 cup of flour to reach the desired consistence. Cover the dough and let stand for 3 to 4 hours.

4. (At this point you can either continue with the recipe or you can punch down the dough and chill it until the next day.) Turn the dough out onto a floured work surface and cut it in half. (Each half will weigh about 2 1/4 pounds.) Gently shape the dough into 2 rounds, folding the dough under itself as necessary.

5. Line 2 medium size bowls with kitchen towels and generously dust the towels with all-purpose flour. Transfer the loaves to the bowls, rounded sides down. Cover the loaves with clean towels and let rise for 4 to 5 hours. Alternatively, let the dough rise for 1 hour at room temperature, then refrigerate the loaves overnight. Let the dough come to room temperature before baking. (Again, this is very forgiving dough and if you rise it a bit longer than the suggested times, it is not going to complain.)

6. Put in your 2 large enameled cast-iron casseroles or cast-iron skillets with lids and preheat your oven to 490 degrees. Once the oven is to temperature, remove the cast-iron pans from the oven and dust bottoms with cornmeal. Turn the loaves, gently, into the cast-iron pans, rounded side up and score the tops with a sharp, thin knife. Reduce the heat down to 450 degrees. Cover the cast-iron pans and bake the bread for 15 minutes. Reduce the heat, again, to 400 degrees and bake 15 minutes longer. Remove the lids from the cast-iron pans. Continue baking until browned and the crust just begins to smell like toast, 25 to 30 minutes. Transfer the bread to a rack: let cool, if you can, before slicing. (When you first place the bread on the rack it with make snapping and crackling sounds, this will let you know that your bread is baked through. I love these sounds.

(I do not have two large enameled cast-iron casseroles or cast-iron skillets with lids, I do the above directions twice. I just wipe the cornmeal out of the hot pan, and put it back in the oven and pre-heat it to 490 degrees and do the process again.)

I have played with many different flavors and they all have worked. Use what ever flavor of ice cream you like. My favorite brand is Hagen Daz because there are no stabilizers in their ice cream and it tends to freeze more solidly than less expensive brands.

If you are like me, you have to eat one sandwich before you continue assembling the rest of the cookies and ice cream. Clean up the edges of each sandwich and you may want to gently roll the side of the sandwich in chopped nuts, coconut, sprinkle on a bit of gray salt (I love to do this when I use caramel ice cream) or whatever else may strike your fancy. Pop them in the freezer until the ice cream firms up and serve.

My two little men love to help me roll each sandwich in the toppings. They can hardly wait for the sandwiches to set. The dialogue goes something like this.. “Are the cookies done yet Mom?” No, son they have another 45 minutes.” Before long, the same question is asked and a similar answer is given. When the hour has finally past, the 3 of us sit on the patio in the evening sun and eat to our hearts content.

Be sure to roll each cookie into a ball and press each cookie flat before baking. If you skip this step, the cookie will have a bump in the middle and will be too thick. Once the sandwiches are set, you may dip each cookie in melted chocolate (dip half of the sandwich) and freeze about 30 minutes or until the chocolate is set.

Kendra’s Chocolate Chip Cookies
Servings: Makes about 18 medium ice cream sandwiches (or 36 cookies)

3 sticks butter
1 1/4 cups sugar
1 1/4 cups brown sugar
1 tablespoon vanilla
2 eggs
4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 bag of chocolate chips

In the bowl of a stand mixture using the paddle attachment, or in a large bowl using a hand mixer, beat the butter and the sugars at medium speed until light, 3 to 5 minutes. Add the egg and mix well to incorporate. Add the vanilla and mix until thoroughly combined.

In a medium bowl, stir together the salt, flour and baking soda. Mix the dry ingredients into the butter mixture, one-half at a time, until thoroughly combined, scraping down the sides of the bowl as needed. Mix in the chocolate chips by hand. Cover the mixing bowl with plastic wrap and chill for 1 hour or longer.

Heat the oven to 350 degrees. Shape the dough into 1-inch balls. Lightly press down on the balls to flatten them and place the balls 2 inches apart on lightly buttered baking sheets. Bake until the cookies darken slightly, 14 to 15 minutes. Rotate the pan halfway through for even baking. Cool the cookies for 1 minute on the baking sheet, then transfer the cookies from the sheet to a wire rack to cool.

To assemble, spread a generous one-fourth cup ice cream (slightly softened) over a bottom cookie. Press firmly but gently to avoid breaking the cookies. Run a knife or offset spatula around the edges to clean up any ice cream hanging over the edge. If you wish, roll the cookies in topping of choice. Freeze for at least 1 hour to firm the ice cream. Repeat with all the cookies.

Cookie sandwich photo

I’m a contributing journalist for an online publication call “Magnify You“. Check out the magazine & subscribe, it’s “free”. The June article I submitted is called, “Revitalize with the use of Healthy Healing Herbs and Essential oils”. I am posting it up here so you can read it and try out my fabulous potato salad.

Last Saturday when I was looking through the herb selection at the farmers market, I was considering what herbs I would plant this spring. I was thinking about their wonderful flavors and medicinal properties. The use of fresh herbs to revitalize and restore the human body has been a viable option for centuries. Therapeutic Grade essential oils are far more potent and highly regarded for their revitalizing and rejuvenating effect. I am including a list of some of my favorites.

Dill – Use in Greek dishes, pickling, fish dishes and cheddar dill scones. Dill can be used to treat sleeplessness; dill is also good for the spleen. It may help with stomach ache, indigestion, flatulence and colic. Dill is high in lutein, a carotenoid phytochemical shown to be essential for eye health and preventing macular degeneration. The dill plant is mentioned in the Papyrus of Ebers from Egypt (1550 BC). Roman gladiators rubbed their skin with dill before each match.

Basil – There are many types of basil, to name just a few; Sweet basil, Thai basil, Genovese basil, Cinnamon basil and Purple ruffles basil. It is prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Thailand, Vietnam and Laos. The plant tastes somewhat like anise, with a strong, pungent, sweet smell. In the 16th century, the powdered leaves were inhaled to treat migraines and chest infections. Italian women wore basil to attract possible suitors. Research shows the Medical Properties to include: Powerful antispasmodic, antibacterial, muscle relaxant, migraines, lung infections, insect bite and to fight mental fatigue.

Marjoram – It is included in the herb blend Herbes de Provence, Italian and Greek recipes. Marjoram is tremendous as an antioxidant. Marjoram oil is also an effective anti-microbial agent, helping to prevent food spoilage. Marjoram was known as the “herb of happiness” to the Romans and “joy of the mountains” to the Greeks. It was believed to increase longevity. Research shows the Medical Properties to include: Antibacterial, antifungal, vasodilator, lowers blood pressure, promotes intestinal peristalsis.

Peppermint – Use this herb in tea, ice cream and dessert. It is said to be purifying and stimulating to the conscious mind. Dr. William N. Dember of the University of Cincinnati found that inhaling peppermint oil increased the mental accuracy by 28 percent. Alan Hirsch, M.D. researched peppermint’s stimulation of the brain’s satiety center to curb appetite. University of Kiel researchers found that peppermint blocked headache pain.

Oregano – Is often used in tomato sauces, with fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. Nature’s antibiotic. Oil from the oregano plant has been shown to kill unwanted viruses, bacteria, yeast, fungus and parasites. Oregano also has powerful antioxidant capabilities, is a natural antihistamine and helps to regenerate liver cells.

Parsley – is often used as a garnish. The fresh flavor of the green parsley goes extremely well with potato dishes, with rice dishes, with fish, fried chicken, lamb, steaks, meat or vegetable stews (like Beef Bourguignon, Goulash or Chicken paprikash). In Southern and Central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used to flavor stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups like chicken soup, green salads or salads, on open sandwiches with cold cuts. Parsley is a key ingredient in several West Asian salads, for example tabbouleh. Persillade is mixture of chopped garlic and chopped parsley in the French cuisine. Gremolata is a traditional accompaniment to the Italian veal stew, Ossobuco alla milanese, a mixture of parsley, garlic, and lemon zest. A potent cancer fighter, especially in its juiced form, parsley has been found in animal studies to inhibit tumor formation. It neutralizes carcinogens in cigarette smoke and is good for urinary tract infections and nerve stimulation. Parsley is also nutrient rich, containing beta-carotene, folic acid, vitamin C and vitamin A.

Rosemary – is used frequently in traditional Mediterranean cuisine such as barbecue or grilled meats. Rosemary has anti-microbial, antioxidant, antispasmodic, astringent and carminative properties. A cup of rosemary tea has been found to be as effective as aspirin for headaches and other inflammatory symptoms. Rosemary has also been found to be protective against free radical damage caused by radiation. Keeping a rosemary plant indoors acts as a natural air freshener.

Thyme – is often used to flavor meats, soups and stews. It has a particular affinity to and is often used as a primary flavor with lamb, tomatoes and eggs. Thyme is a natural antimicrobial, antioxidant, antiseptic, antispasmodic, astringent, carminative and expectorant. It has been found in in-vitro studies to effectively eliminate aflatoxin, carcinogenic mold that grows on grains and peanuts that have been improperly stored.

Herb Red Potato and Green Bean Salad

8 ounces green beans, trimmed, cut into 1 1/2-inch pieces
3 pounds small red-skinned potatoes, unpeeled, halved
1/4 cup white wine vinegar
1/4 cup red wine vinegar
1 large shallot, chopped
2 tablespoon coarse-grained Dijon mustard
3/4 cup extra-virgin olive oil
3 tablespoon chopped fresh parsley
3 tablespoon chopped fresh dill
1 teaspoon chopped fresh marjoram
3 tablespoon chopped fresh chives
2 teaspoon lemon zest

Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.

Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle white wine vinegar over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and herb mixture. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

P.S. Note: this information is only provided as a general reference and is not a replacement for professional health advice. As such, this information should only be used under the direct supervision of a qualified health practitioner.

P.S.S. If you would like a list of the sources for the medicinal information included in this article please email & I will forward them on. I can also share a fabulous source for where to purchase therapeutic grade essential oils.

Potato Salad photo

Wandering in the farmers market on a lazy Saturday morning you see peaches. You gently pick one up and smell it’s sweet mouth-watering aroma, you feel the slightly fuzzy skin, and look upon a golden red orb warm from the sun. You take a bite and feel the juice run down your chin…. this is as close as I can come to describing a peach, because words do them no justice.

Peaches are divided into clingstones and freestones, depending on whether the flesh sticks to the stone or not; both can have either white or yellow flesh. Peaches with white flesh typically are very sweet with little acidity, while yellow-fleshed peaches typically have an acidic tang coupled with sweetness, though this also varies greatly. Both colours often have some red on their skin.

I just love peaches and I have been getting them at the farmers market for the past 2 weeks. They are clingstones (stick to the pit), but there has not been that much waste. I love to make peach pie, but I found my peach cobbler recipe, so decided to make that instead. Less work and oh so delicious.

Peach Cobbler
8 Servings

Topping
1/2 cup unbleached all purpose flour
1/2 cup (packed) golden brown sugar
2/3 cup old-fashioned oats
1/4 teaspoon salt
1 teaspoon cinnamon
1 pinch of nutmeg
1/4 cup (1/2 stick) butter

Filling
1/3 cup Instand ClearJel or cornstarch
3/4 granulated sugar (Add more depending on tartness of peaches) 
6 cup peaches, peeled & thinly sliced
1 teaspoon vanilla extract
1 tablespoon Cognac
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 375 degrees

For topping: Mix first 6 ingredients in a medium bowl. Add butter, cut in butter until mixture resembles course meal. Cover and refrigerate.

For filling: Stir together the sugar and thickener in a large bowl. Add the fruit, vanilla, Cognac and spices, stirring to combine.

Spoon filling in to a 9-inch deep dish-pie plate. (A regular square baking dish works well too.) Sprinkle topping over time of the fruit. Bake until peaches are tender and juices bubble thickly, about 45 minutes. Transfer to a rack. Cool 30 minutes. Serve warm or at room temperature with a big dollop of whip cream.

 ”I don’t like pancake! Please don’t ask me make those yucky things!” “But Mom, come on! You never make them. I love them and oh please make them.. Please?” 

This was the exchange between my youngest son and I tonight. He loves breakfast foods and me?… If they went in to some black hole and never returned I would not miss them too much. 

Very begrudgingly I pulled up pancakes on the Internet & started looking for a recipe that would go together quickly. After a few minutes of searching I found a couple that looked like they may work. Some of the ingredients were vanilla, sour cream & lemon peel. I looked at my youngest and agree to make him pancakes on one condition… I would have a salad for dinner, and he & his brother would have pancakes, fruit, bacon & eggs. He was instantly bouncing off the ceiling with excitement!

I took out the base ingredients of pancakes and picked a couple of recipes to combine. I mixed & dumped until I got something that looked like pancake batter. I buttered up the griddle & spooned on the batter. The pancakes puffed up, turned golden brown and appeared to have some possibilities. I served them to the boys & they ate in a hushed silence. I was not sure why there was silence.  Was it because they were afraid to tell me they did not like them, in fear that I would never make them again? Finally I caught them between bites & ask the question, “Are they good?” They both exclaimed they were delicious & went back to eating. After that kind of response I had to have a bite, well I don’t want to admit it, but after two pancakes I was able to stop myself. A pancake that I actually liked, enjoyed & thought about making again? It is true. Here is the fabulous recipe & if you can stop at two let me know.

Sour Cream pancakes
(Makes about 10)

1 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup sour cream
3/4 cup milk
2 large eggs
1 teaspoon vanilla

Unsalted butter
Pure maple syrup

In a medium bowl, mix together the flour, sugar, baking powder and salt. Whisk together the sour cream, milk, eggs and vanilla. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan. Cook for 2 to 3 minutes, until bubbles appear on top and the underside in browned. Flip the pancake and cook until browned. Remove pancakes, add more butter and continue cooking pancakes until all of the batter is used. Serve with syrup, butter & fresh fruit. 

The pancakes can be kept warm in a 200 degree oven, but it dries them out quickly.

I have been on a special diet the last 3 weeks. I am not eating carbs, sugar (includes fruit) & dairy. When you are a chef and have to eat this way, it really stretches you to keep your interest in food and still stay true to the diet. On a side note, it will go another 3 weeks, but I am adding in brown rice & red skin potatoes. Now, I need to explain carrots. I found a recipe that fits the diet and tastes so good. It’s colorful, tasty and light. I have been eating it as a main course, but it was label as a appetizer.

Carrot Pillows
(about 12) 
Mix together in a medium bowl
5 carrots (medium) peeled & shredded
1 tsp fresh lemon juice or balsamic vinegar (to taste)
a pinch of salt
a few grinds of pepper

Slice 6 slices of prosciutto in half (vertical) 
12 fresh basil leaves, washed

Take a piece of prosciutto; place a liberal tablespoon of carrots in the middle, place a basil leaf on top. Starting on a side roll them up and insert a toothpick to hold. They look so bright & pretty.

Enjoy!

Now on to Church & State Bistro,

Church and State Bistro 

(213) 405-14341850 Industrial St., Los Angeles, CA  90021 

Friday night, Sweet heart and I went to dinner at Church and State Bistro. It opened in September 2008. In December they hired a new chef, Walter Manzke, from the now defunked Bastide . There are many things on the menu: oysters on the half shell, house-made charcuterie, cheese plates and salads. The menu mostly concentrates on the classics — tartes, onion soup, escargot, steak tartare, pommes frites. 

We went down for dinner and parked in the secure parking lot. We walk over to the restaurant and were seated at table 44, our favorite, right away. We were warmly greeted by one of the owners, Yassmin Sarmadi (the other owner is Steven Arroyo), and the house manager, Josh. To be continued…………

The food is amazing, atmosphere is fun and the whole experience is so worth it. I will finish this post and give you more details about the food in the very near future. They are doing a wine dinner, Thursday (3-19-09) night, which sounds out of this world. Give them a shout & go on down. It is so worth the drive.

Ok, moving right along to pizza.
 I went to Sur La Table the other day and finally got my hands on a Mario Batali cast iron pizza pan. I love it! I washed and oiled it, rolled out the pizza crust & placed it on the pan. I placed on the toppings & popped it in to a 450 degree oven. I baked it for 14 minutes and got the most beautiful pizza. It was a golden brown on top & the bottom was the same way. The pizza came off the pan with zero stick. I have since used it twice and the results have been the same. I am sure the pan could be used to bake free form bread. I love it, but one word of caution, it is extremely heavy as is any cast iron piece. It retail for about $69.95 and is worth every dime. Give the pan a try and let me know what you think.

Whew, I got it all out on paper and now I will go back & make an honest effort to do a post for each topic because, I have a lot more to say & hope you don’t mind reading it.

On a side note, there is a fabulous email I get each day from The Splendid Table and today they sent out a Valentine’s menu for anyone celebrating Valentine’s Day at home. The reason it caught my eye is because of the Panna Cotta recipe. Check it out. Enough of that, on with my list of romantic foods. 

Culinary words (in no order)that resonate with Valentine’s Day:

• Chocolate
• Crystallized Rose Petals
• Rose water
• Strawberries
• Lemon Curd
• Champagne
• Cheese Fondue
• Fudge
• Passion Fruit
• Caramel
• Cappuccino
• Panna Cotta
• Marshmallow
• Mousse
• Filet Mignon
• Red Wine
• Cookies/Cake/Cupcakes
• Crepes
• Raspberries (and any other berry)
• Cherries
• Pomegranate
• Lobster/Crab/Shrimp/Scallops 
• Pineapple
• Duck
• Salmon
• Beef Wellington

Now that I have that out of my system, I will share my favorite recipe for lemon curd. I have made it with blood oranges, grapefruit, limes, Meyer lemons and a combination of different citrus. I love it mixed with whipped cream and put on desserts, spreading a layer in a tart shell and topping it with fresh fruit, layering it with angel food cake, fruit and whipped cream for a trifle. Those are just a few different ways I enjoy eating it. Enjoy and have a Happy Valentine’s Day.

Lemon Curd

1 cup fresh lemon juice or any other citrus
12 large egg yolks
1 to 1 1/2 cups sugar (This will vary based on the sweetness of the citrus) 
1/2 cup (1 stick) unsalted butter, cubed

Combine the egg yolks and sugar. Add the juice. Mix to combine.
Cook on low heat, stirring frequently, until it coats the back of a wooden spoon. It will have a thin custard consistence. Remove from heat and strain into a glass bowl. Stir in butter until melted. 

Cover with plastic wrap. Press the wrap on to the curd. This will keep a skin from forming on the curd while it is chilling. Chill overnight. Placed finished curd in a glass jar. It keeps for about 2+ weeks. Makes about 2 cups.

Wine, cheese, vinegar, meats, fish, vegetables are some examples of foods that are aged.  My original post idea was to write a post on prosciutto and go on and on about its complex, faintly saltiness and how it dissolves into richness on the tongue. But, there are so many other foods that are aged. They each have their own characteristics that make them dance on your palate.  I included a list of some different foods that are aged and some examples………..yes, I know that I just list a few, but did not want a mile long post. 

Beef – Dry age beef, Corned beef, Bresaola

Pork - Prosciutto, Ham, Jamón serrano, Coppa, Lardo,  Bacon, Pancetta, Speck, Guanciale

Sausage - Salami, Pepperoni, Chorizo, Linguiça

Fish - Anchovy, Salt cod, Lox (salmon), Bottarge

Cured vegetables – Sauerkraut, Kimchi, Pickled cucumbers, Pickled beets, Olives, Tofu, Lemons

Cheese – Asiago, Romano, Parmigiano-Reggiano, Aged Gouda, Pecorino Toscano, Blue, Cheddar, Swiss
 

Wine (popular)
Red - Cabernet Sauvignon, Zinfandel, Pinot Noir, Bordeaux, Burgundy
White - Chardonnay, Blanc, Riesling, Chablis, Rhine

Vinegar – White Wine, Red Wine, Balsamic, Sherry, Rice, Apple, Malt

This is a recipe that includes aged vinegar, meat and cheese. (I shared this salad recipe before, but it covered the topic so well that I am including a different rendition.)
 

Apple & 3 aged Salad

Serves 4

Salad
4 slices of prosciutto, sliced into bite size
1 Fuji apple, cored & thinly sliced
4 large hand fulls of field greens, any type
1/2 cup pistachio nuts, coarsely chopped
1/2 cup Parmigiano-Reggiano cheese, thinly shaved, use veggie peeler

Vinaigrette
1/4 cup Sherry vinegar (Desoto brand)
1/2 cup olive oil
 2 large pinches of salt (Maldon brand)
1/2 teaspoon pepper, freshly ground

The vinaigrette, combine all of the ingredients in a small bowl and whisk well to combine.
The salad, put ingredients in bowl, top with vinaigrette and toss to combine.

(This is how I make the salad. The salad could be served in a beautiful presentation on individual plates. William Sonoma and Sur La Table sell the salt and vinegar. The food items can only be purchased in the stores.)

In 1994 I married a Dutch gentlemen (we later went our separate ways) and on our first New Year I was at a lost to how I was going to get my doughnut fix. I made mention of this concern to him and he quickly explain to me that his family did oliebollen. Oliebollen you say, well it is a traditional Dutch food. Oliebollen (literally oil balls) are a variety of doughnut made by using two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer. In this way, a sphere-shaped doughnut emerges. The dough is made from flour, eggs, yeast, some salt, milk, baking powder and sometimes raisins or apple pieces. They were good, but they were not my Mom’s big fluffy doughnuts. (If you would like the recipe let me know.)

Yeast Doughnuts
(This is my Mother’s recipe that has been passed down from past generations.) 
2 cups warm milk
1 cup warm water
4 1/2 teaspoon yeast
1/2 cup sugar
3/4 cup of butter, soft
2 teaspoons salt
2 eggs, at room temperature
8 cups flour

Mix milk, water, yeast and sugar and let set for 5 to 10 minutes. Place the yeast mixture in a stand mixer bowl. Add the butter, eggs and 3 cups flour. Mix until combined. Add the remaining 5 cups of flour, 1 cup at a time. Mix for 6 minutes and add the salt. Mix another 2 minutes. You should have soft, supple dough.

Place the dough in a well buttered bowl, cover and let rise until double, about 1 hour. Place dough on a floured surface and pat dough out to a 1/2 inch thick. Cut with doughnut cutter or cut 3 1/2 to 4 inch circles and poke your finger in the middle of the circle and make a hole about the size of a quarter. Place doughnuts on a parchment covered cookie sheet, cover and let rise for a half hour. While the dough is rising, Pour about 3 inches (or enough oil so that the doughnut floats) into a deep fryer or a deep sauce pan on the stove. Bring the temperature to 375 degrees. Place the doughnuts into the hot oil, do not crowd them. They should quickly rise to the surface, if they do not; the oil is not hot enough. Cook the doughnut 1 1/2 minutes on each side.

Glaze: Mix 2 cups of powdered sugar, a couple tablespoons of milk and 1 teaspoon of vanilla. It should be a thick glaze. Makes about 24 doughnuts.

Please forgive me, because this recipe is not totally precise. The recipe has been passed down a few generations and was altered a bit by each family because of what was available to them.