Porcini Salt Minute Steaks with Rosti

As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Adapted from Donna Hay

2 Servings
Ingredients:

For the Meat:
About 1/2 ounce dried porcini mushrooms (15 grams)
1 Tablespoon sea salt flakes
4 thin-cut sirloin steaks, or beef filet (about 3 ounces each)
olive oil (for brushing)
For the Rosti:
I large potato (Russet; starchy baking potato), about 13 to 14 ounces, peeled and grated
1 Tablespoon fresh rosemary leaves
Scant 2 ounces butter, melted
Sea Salt
Vegetable Oil for frying
In the bowl of a spice mill, small food processor or blender, combine porcini and sea salt flakes and pulverize until powdered. Set aside.
To make the Rosti:
Mix the grated potato, rosemary, butter and salt in a bowl, toss to combine.
Heat frying pan over medium-high heat, add a little oil and one-quarter of the potato mixture, spreading out to make a thin even pancake. Cook for 3 to 4 minutes each side or until crispy and browned. Repeat with remaining potato mixture, and hold on a rack placed over a baking pan in a warm oven.
To cook the meat:
Brush the steaks with oil and sprinkle with porcini salt. Heat a frying pan over high
heat; when hot, add steaks and cook for about 1 minute, or so, each side. Serve with the rosti and extra porcini salt on the side.

Enjoy!

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Three Asian-Style Dipping Sauces

From the kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1.com

Any or all of these are wonderful served with Asian style spring/summer rolls, or egg rolls. Also delicious drizzled over poached or grilled chicken, fish, prawns or crab. You can make them up to a day ahead and store, covered in the refrigerator.  (Bring to room temperature before serving) You can double or triple the recipes if you need larger servings.

Lime-Sesame Dipping Sauce (Tangy and mild)

• Juice from 1/2 lime
• 2 Tablespoons canola oil
• 1 Tablespoon rice vinegar
• 1/2 teaspoon Dijon mustard
• 1/2  teaspoon soy sauce, or more to taste
• 1 teaspoon brown sugar, or more to taste
• 1/2 teaspoon toasted sesame seed oil, or more to taste
• sesame seeds (optional garnish)
• Method: In a small bowl, whisk all ingredients together until blended and sugar is dissolved. Taste for seasonings and
• adjust. Sprinkle with a few sesame seeds before serving.

Peanut-Hoisin Dipping Sauce  (Make it Mild or Spicy)

• 1 Tablespoon vegetable oil
• 4 garlic cloves, minced
• 3 Tablespoons peanut butter (creamy)
• 2 Tablespoons hoisin sauce
• 1 Tablespoon fish sauce (OR optional: use 1 up to 3 teaspoons soy sauce if you prefer, start with after 1 teaspoon. After mixing sauce add more soy sauce, to see if you like it saltier)
• 1 Tablespoon sugar
• 1 teaspoon chili paste or hot bean paste (more if you prefer spicier)
• 1/2 cup chicken broth
• 1/4 cup chopped roasted peanuts
• Method:  Warm the oil in a small saucepan over medium heat. When oil is hot, add the garlic and cook, stirring, until lightly browned, about 30 seconds. Add the peanut butter, hoisin sauce, fish sauce or soy sauce, sugar and chili paste, stir well and simmer for 15 seconds. Stir in the chicken broth; the mixture should have a thick, creamy consistency. Stir in peanuts. Allow to cool and serve, garnish with a few chopped peanuts if desired.
• 
  
• Spicy Sweet  Chili Dipping Sauce 
• • 1/4 cup fresh lime juice 
  • 1/4 cup rice vinegar 
  • 1 to 2 cloves peeled, crushed garlic
  • 2 1/2 teaspoon soy sauce 
  • 1 Tablespoons sugar, plus more, to taste 
  • 2 teaspoons minced jalapeño chili, plus more, to taste*
  • *You may use serrano chilis, I used ripe (red) serranos from the garden this time.
  • If you like it spicier, add a little Chinese Chili-Garlic Sauce (from the jar.)
  • Method: Mix all ingredients until sugar is dissolved. Serve.
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  •   
• 
  

Mini Savory Cheesecakes with Dressed Greens
Makes 4 servings

For the cheesecakes:
3/4 cup capacity ramekins or custard cups
2 teaspoons unsalted butter, softened

1 slice bread, processed in a food processor to make 1/2 cup bread crumbs

1 cup (one 8-ounce container) whipped cream cheese

2 large eggs

1/4 cup sour cream

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons minced fresh parsley

1/4 cup crumbled blue cheese

Preheat the oven to 350 degrees. Generously coat four small (3/4-cup) soufflé molds with the butter. Divide the bread crumbs among the molds and coat the bottoms and sides heavily with the crumbs, pressing them onto the buttered dish so they stick.

Put the cream cheese in a medium bowl and add the eggs, sour cream, salt, pepper, and 1 tablespoon of the parsley. Mix well with a whisk and divide among the soufflé molds. Sprinkle the crumbled blue cheese on top of the cream cheese mixture in the molds. Top with the remaining 1 tablespoon parsley.

 

Arrange the molds on a baking sheet and bake for about 20 minutes.  Do not over bake. The cheesecakes should still be slightly wet and soft in the center. Let cool for 10 minutes before removing from molds. 

For the salads:

3 cups arugula or butterhead lettuce (Bibb, Boston leaves, or Spring Mix)

1 tablespoon extra-virgin olive oil

1 teaspoon red wine vinegar

Dash salt and freshly ground pepper.  Meanwhile prepare the salad.

To assemble:

Whisk Olive oil, vinegar and salt and pepper in a bowl large enough to hold the greens. Add lettuce leaves to the bowl and toss gently. Divide the greens among 4 salad plates. Invert each cooled mini cheesecake into one of your hands to unmold it, then turn it over so it is right side up and place it in the center of one of the plates on top of the lettuce. Serve immediately.

Enjoy!

Recipe adapted from More Fast Food My Way by Jacques Pepin.

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Jacques Pepin's Easy One-Pot Bread

As shared from the kitchen of Once Upon a Plate by Mari

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Note: It is crucial to use a non-stick pot in order to keep this a one-pot recipe ~ I used a 4-quart saucepan. (Although you could mix up the dough in a bowl, then transfer to a greased baking vessel ~ that would defeat the idea of a simple one-pot bread, yes?)

Here's what you need and how to do it:
Non-stick pot

Ingredients:

2 1/4 cups lukewarm water

2 tsp salt

1 tsp yeast

4 cups flour

Method:

In a non-stick pot combine all ingredients with a wooden spoon. Place lid or cover on pot and proof at room temperature for 60 to 90 minutes.
Break proofed dough down (deflate), replace lid and place pot in the refrigerator overnight; 10 to 14 hours or so.   As Jacques suggests, I mix up the dough about an hour before retiring for the evening, then it's ready to bake in the morning.
When ready to bake, remove lid and place pot in (preheated) 400º(F) oven ~ bake for about 40 minutes until deep golden brown. If you're not sure, an instant read thermometer inserted in the hot-from-the oven bread should read between 190º to 200ºF. 
It's excellent toasted, and you can also vary the recipe by adding herbs of your choice, minced onion, roasted garlic, etc. to the dough while mixing the flour, yeast and water together.

Jacques give a great tutorial for making the bread during  the first few minutes of this youtube video from his series on PBS "Fast Food My Way", episode 209:

Hope you enjoy!

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Summer Fruit Cake
As shared from the kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1.com
(My notes are in italics)

Makes 1 single layer 9-inch cake
Ingredients:
6 tablespoons butter, room temperature
1 1/2 cups all purpose flour
1 1/2  teaspoons baking powder
1/2 teaspoon salt
scant 1 cup sugar*, put 2 tablespoons of this aside for topping
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
Fruit: Berries (blueberries, blackberries, raspberries). Pitted apricots, peaches, nectarines, plums, pears, cut into wedges or chunks. (I quartered the plums.) If using frozen berries, do not thaw. (The recipe did not indicate the exact amount of fruit to use, next time I'll probably add more plums as they shrunk as they baked, but it was still very good.)
Optional: 1/4 teaspoon lemon extract; I used almond extract instead.

*You may cut the sugar down to 3/4 cup if desired. I used Italian Plums.

Method: Preheat oven to 350ºF. Butter a 9-inch cake pan, coat with plain breadcrumbs or flour.

In a bowl whisk or stir together the flour, baking powder, salt. Set aside.

In a medium bowl, with a spatula, cream together the butter and all but 2 tablespoons of the sugar. Add the egg, milk, and vanilla (plus extract, if using.)  Note: I found it more effective to use a whisk to incorporate the butter with the rest of the ingredients.

Stir in the flour mixture with a spatula until smooth. Transfer batter to the
prepared pan. Cover the surface of the batter with fruit, pressing fruit slightly into the batter. Sprinkle with remaining sugar.

Note: I tossed the quartered plums with about a tablespoon of sugar mixed with 1/4 teaspoon cinnamon before pressing them into batter.

Bake for 10 minutes at 350º, then reduce to 325º and bake until golden
brown and firm to the touch. [Original recipe stated to bake for another 50 to 60 minutes ~ but my cake was done at approximately 35-40 minutes. Perhaps if you really use a lot of fruit you may need to bake longer.]

Cool in the pan for 15 minutes, then remove from pan and cool completely on a rack.  Enjoy!

Recipe posted on www.chowhound.chow.com by Sir Gawain, July 2005/Apparently an adaptation from a Martha Stewart recipe

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Lemon, White Chocolate and Basil Cookies from Mia's Domain

These are very good cookies; bright with lemon and the fresh basil just adds a nice little flavor nuance in the background. The recipe is from Mia at
www.http://www.miasdomain.com/.  It's a beautiful blog with lots of appealing recipes, stop on by enjoy all the eye candy that Mia creates! 

Mia's Domain: Lemon, White Chocolate and Basil Cookies

Ingredients:

2 cups unbleached all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons lemon zest, finely grated

1 tablespoon basil, finely chopped into small pieces

1/2 cup butter, room temperature

1 cup white chocolate, chips

1 cup superfine sugar

1 egg, room temperature

2 tablespoons lemon juice

Preheat oven to 350 F.

In a medium bowl, whisk together flour, baking powder, salt, lemon zest, chocolate chips and basil.

In a large bowl, cream butter and sugar until light and fluffy. Add egg, and lemon juice and beat until combined.  With the mixer on low, beat in flour mixture to combine.

Drop teaspoonfuls (about 1" apart) onto two cookie sheets. Bake for about 15 to 20 minutes or until cooked and a golden color. Remove from the oven to cool.

Frosting:

1 tablespoon fresh lemon juice

1/2 cup powdered/icing sugar

2 tablespoons lemon zest

Whisk fresh lemon juice and powdered sugar until smooth and creamy.  Frost cookies and sprinkle with fresh lemon zest.

My notes: Start with slightly less than 1 tablespoon lemon juice and add more by droplets to get the desired consistency.

Thank you for sharing this delicious recipe Mia! (www.miasdomain.com/)

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Baked Italian Chicken Breast Recipe ~ One baking pan!

Baked Italian Chicken Breasts
2 servings, but you can very easily multiply this dish to serve your needs.
As shared from the kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1.com

This makes a great dish for entertaining. (Of course predicated on the number of roasting pans you can fit in your oven/ovens.)

The baking of this dish is done in two parts; first you partially roast the tomatoes, pancetta/bacon, oregano and garlic. Then, when they are partially roasted the chicken and olives are added to continue baking until the chicken is tender and cooked through.

Ingredients:
8 ounces tomatoes, halved (see my notes below)
4 ounces of a piece of flat pancetta, or slab bacon, coarsely chopped (see my notes below)
2 tablespoons fresh oregano leaves (or 2 teaspoons, dried)
8 cloves garlic (separate cloves, but no need to peel)
1 tablespoon olive oil
2 boneless, skinless chicken breasts (about 7 to 8 ounces each)
1/2 cup flavorful black olives (such as Kalamata)
cracked black pepper
basil leaves and finely grated parmesan for serving.

Method:
Preheat oven (center rack) to 400º(F)/200º(C)
Place the tomato, pancetta, oregano, garlic and oil in a baking pan, 
give ingredients a toss to coat with oil
Bake for 25 minutes*
Add chicken and olives to the dish, nestling them among the other ingredients, sprinkle with freshly ground pepper
Bake for 20 minutes* or until the chicken is tender
Plate up and top with basil and parmesan cheese.

My Notes:

The first time I made this I followed the original recipe which called for "cherry tomatoes", and I also added a few Roma tomatoes (halved) because I was short on the amount of cherry toms called for. (Unfortunately, the cherry tomatoes disintegrated and stuck to the bottom of the pan, and the Romas saved the dish.) 
After watching Donna Hay's video (the originator of this recipe) I realized what are considered "cherry tomatoes" in some countries are a bit larger than what we in the U.S. call cherry tomatoes. So the next time I made the recipe I used tomatoes that were just about golf ball size (halved them) and proceeded with the recipe, except that I reduced the initial roasting time to about 12 to 15 minutes (your oven may be different, so keep an eye on things) ~ the pancetta/bacon should be getting crispy and the tomatoes should be roasting, giving up their juices, and shriveling.)  Then I added the chicken and olives and continued baking for an additional 20-25 minutes until the chicken was tender.
The size/surface area of your baking pan will also make a difference in the cooking time required ~ larger pan = more surface area = less time in the oven. If your pan is crowded, you may need to add a few minutes cooking time for borth initial roasting, and a few minutes extra cooking time after you add the chicken. Just look for the tomatoes to be partially roasted and shrunken,  and pancetta/bacon beginning to cook.
I didn't have slab bacon or flat pancetta on hand so I used salt pork instead, it worked out wonderfully ~ Enjoy!
Recipe adapted from Donna Hay.  Thank you Donna Hay for another GREAT recipe!
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Raspberry and White Chocolate Muffins/Cakes

Raspberry and White Chocolate Muffins*
Makes 6 large muffins
As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup sugar
1 cup sour cream
2 eggs
1 teaspoon finely grated lemon rind
1/3 cup vegetable oil
1 1/2 cups frozen raspberries
1 cup chopped white chocolate

Directions: Preheat oven to 350º F Line ¾ cup-capacity muffin/cupcake tin (a tin that holds 6 muffins/cupcakes) with non-stick baking paper, making sure the paper is at least 1/4-inch above the top of the tin. (I used the more rigid folded paper muffin/cupcake liners as shown in photo.) Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.  In a separate bowl, combine the sour cream, eggs, lemon rind and oil and whisk together. Stir through the flour mixture until just combined. Carefully fold in the raspberries and chocolate and spoon into the lined moulds. Bake for 40 minutes or until cooked when tested with a skewer.  Note: These are very rich, I consider them small cakes and serve them as dessert. Recipe adapted from Donna Hay Click HERE to return to Once Upon a Plate www.onceuponaplate1.com

Hatch New Mexican Chile Aioli

Green Chile Aioli
Makes a little over 1 cup
As shared from the kitchen of Once Upon a Plate by Mari
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This makes a wonderful spread for hamburgers or other sandwiches, or as a sauce for slices of roast pork, grilled chicken or shrimp, on a BLT, or in a chicken salad, etc.  If you cannot find Hatch New Mexican Chiles, you can use any mild roasted chiles.

1 1/4 cup good quality Mayonnaise (Best Foods/Hellmann's®)
2 or 3 roasted, peeled, chiles (stems, seeds and membranes removed)
3 cloves garlic, roasted and mashed
fresh lime juice, to taste

Cut chiles into pieces for more even processing. Add all ingredients, except lime juice, to the bowl of food processor. Pulse until the consistency you like is reached. Add lime juice to taste. 

*My Farmer's market sells fresh roasted Hatch Chiles, but you
can use any large green chile you like. To remove the tough
skin, grill, place over the flame of a gas stovetop burner
or broil the whole chiles, turning once in a while until
they are evenly charred black. Place in a paper or food-safe plastic
bag, seal and allow to cool slightly, the skin will peel off easily
if you've charred them enough.

Enjoy!

Recipe adapted from The Border Cookbook


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Fresh Cherry Tart

Fresh Cherry Tart

8 servings
As shared from the kitchen of "Once Upon a Plate" by Mari
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Special equipment/tools needed:
9-inch tart pan with removable bottom
Electric mixer
Cherry pitter (optional, but recommended)*

For the crust:
9 graham crackers (each cracker 2 1/2 x 5 inches)
2 Tablespoons Sugar
6 Tablespoons butter, melted

Preheat oven to 350º (F), position rack in center of oven.  Process graham crackers with the 2 Tablespoons sugar in food processor or blender until finely ground, add butter until incorporated evenly. Transfer crumb mixture to an 9-inch tart pan (with removable bottom). Using a flat bottomed dry measure measuring cup distribute and press the crumb mixture evenly in the tart pan, and up the sides of pan. Bake in preheated oven until  browned, about 10 to 12 minutes. Remove from oven and allow to cool completely on a wire rack.

For the filling:
6 ounces (from an 8 ounce bar) cream cheese, room temperature
1/4 cup sugar
1 teaspoon pure vanilla extract
3/4 cup heavy cream
fresh sweet cherries (Bing, for example), pitted and halved**
1 Tablespoon seedless raspberry jam (or currant jelly)

In a large bowl beat cream cheese, vanilla and 1/4 cup sugar with an electric mixer until light and fluffy. Add cream and continue beating until soft peaks form. Spread cream cheese mixture evenly in cooled graham cracker crust, smooth surface. Scatter cherries on top.

Combine jam and 1 teaspoon water in a small saucepan over low heat, stirring while heating until jam is smooth. With a pastry brush dab jam glaze over cherries.

Refrigerate tart for at least 30 minutes before serving. (We liked it best the following day.)

Notes: 

* If you do not have a cherry pitter, use a small, sharp paring knife to cut around the pit, separating cherry into halves, remove pit with tip of paring knife.

** Original recipe called for 1 pound of cherries ~ I believe that  is

entirely too much for a single layer of cherries in a 9-inch tart pan. The cherries I used were large; I used approximately 40 cherries (80 halves.) 

Enjoy!

Recipe adapted from "Everyday Food" magazine. 

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Cream of Vine Ripened Tomato Soup

• 2008, Barefoot Contessa Back to Basics by Ina Garten
• (5 to 6 Servings) 
• 
  
• Adapted and shared by Once Upon a Plate by Mari (www.onceuponaplate1.com)
• 
  
• Ingredients for Soup:
• 
  
• 2 tablespoons olive oil
• 1 1/2 cups chopped red onions (2 onions)
• 2 carrots, peeled and chopped
• 1 tablespoon minced garlic (3 cloves)
• 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
• 1 1/2 teaspoons sugar
• 1 tablespoon tomato paste
• 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish (I used 1/8 cup basil leaves, plus 4 sprigs of fresh thyme tied together with butchers' twine.)
• 3 cups chicken stock, preferably homemade (Stock would probably be better, but I used chicken broth from the carton)
• 1 tablespoon kosher salt
• freshly ground black pepper to taste; Ina suggests 2 teaspoons
• 3/4 cup heavy cream
• Garnishes:  Ina suggests Croutons (see my notes below)*

Method:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. Discard thyme stems.

Add the cream to the soup and process it through a food mill into a bowl, discarding only pulp that's left. Reheat the soup over low heat just until hot and serve with garnish, see Notes.*

*Notes:  Ina suggests garnishing with croutons and juilenned basil leaves. 

Along with a shower of freshly ground black pepper, I have served this garnished two ways: 

1.) Fresh baby arugula leaves with crispy crumbled bacon. (Top photo)The bite of the arugula adds a nice contrast to the rich soup . . . and the bacon?  Ummm! 



2.) As shown above, with a Crouton (thinly sliced baguette slice, toasted/grilled) spread with spinach-basil pesto (In a food processor whir baby spinach leaves and a few basil leaves with a small clove of garlic and olive oil, plus salt and pepper to taste)

I hope you enjoy!

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