Angel Eggs with Crème Fraîche

Angel (not Deviled) Eggs with Crème fraîche
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Recipe yields 24 egg halves
This is my take on deviled eggs as served in Tyler Forence's Wayfare Tavern in San Francisco.  At the restaurant they are named Jidori Eggs (Jidori is the breed of Japanese hens which provide the eggs.)  I simply use eggs from our chickens ~ since I've never tasted a Jidori hen egg, I cannot tell you if there is any difference in flavor ~ but I rather doubt it.


At the tavern the egg yolks are whipped and seasoned with mustard and crème fraîche  then garnished with radish, celery & bottarga* crumbled over as a garnish. Evidently the Wayfare Tavern deviled eggs  have had a bit of an evolution since the opening (perhaps change according to the season) as I've seen different versions served, so I took some liberties when I made them this time;  I omitted some of the stronger flavors to make them more 'kid friendly'.
I like anchovies,  however they are not popular with everyone at my house, so this time I omitted both the capers and the anchovies, as well as the bacon.  (If you omit one or all of the salty ingredients, you'll need to salt the yolk mixture to taste to compensate.) 


Cannot find Crème fraîche (or if it is outragously expensive?) See below.
Here's Tyler's recipe:

2 strips bacon 12 eggs 2 Tablespoons mayonnaise 2 Tablespoons Crème fraîche 2 Tablespoons Dijon mustard (can use less) Kosher salt to taste (remember, you'll need more than 1 teaspoon if omitting the other salty ingredients.) Optional: 2 teaspoons smoked paprika (pimentón) plus more for sprinkling, or substitute paprika 3 anchovy fillets, minced 4 Tablespoon. well drained capers 1/2 cup vegetable oil (for frying 2 Tablespoons of the capers for garnish)

Garnish:Celery leaves (I used tiny alfalfa sprouts), you can also use grated or finely julienned radish (or radish sprouts)

Smoked paprika or freshly cracked black pepper

Directions: If using, fry the bacon until crisp, 4 to 5 minutes. Drain on paper towels and, when cool, chop or crumble coarsely.To cook the eggs: I always use Julia Child's simple method to make perfect hard-boiled eggs.  With a needle or push-pin, puncture the large end of the eggshell once (to break the air sack.) Place the eggs in a saucepan of cold water  (have the water cover the eggs by at least 2 inches) and bring the water to a boil over high heat. I stir with a wooden spoon for the first few minutes to assure the yolk will be centered in the white. Once the water boils, immediately  remove pan from the heat, cover pot and let the eggs sit in the water for exactly 14 minutes. Transfer the eggs to a bowl filled with ice and cold water to cool, crack all over gently, and then peel, beginning at the large end of the egg.

Halve the eggs lengthwise and gently remove the the yolks from the egg white into the bowl of a food processor. Set the egg whites aside. Add the mayonnaise, Crème fraîche, the mustard, Pimentón, salt. (And  2 Tablespoons of the capers, and anchovies if using.)  Pulse until smooth. Transfer the filling to a pastry bag or a resealable plastic bag with a small of the corner cut off at an angle. Pipe the yolk mixture into the egg white halves.  Or if you don't want to pipe the mixture, just scoop it neatly into the egg whites with a teaspoon.

For the caper garnish: In a small saucepan heat the vegetable oil to about 375*, add the remaining 2 Tbsp. of capers and fry until crispy, (it will take about 4 minutes.) Using a slotted spoon, transfer the capers to a paper towel–lined plate. Garnish the eggs with the crispy capers, crumbled bacon, celery leaves and a bit of smoked paprika.

*Silver Mullet roe; bottarga originates around the Mediterranean region

Crème fraîche:

Into a clean glass container pour 1 cup of heavy whipping cream (preferably not 'ultra-pasturized) stir in 1 or 2 Tablespoons of buttermilk. cover loosely and allow to sit at room temperature until mixture thickens to the consistancy you like (usually 24 to 36 hours). 

Sprouts:  I use this  Easy Sprout Sprouter ~ it's so simple to use and if you buy two you get free shipping.

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Tiramisu Cupcakes with Mascarpone Frosting

Tiramisu Cupcakes with Mascarpone Frosting
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Recipe adapted from Martha Stewart's "Cupcakes"
Yields 18 standard size cupcakes
My Notes: If making cupcakes from scratch seems too time consuming, you can use a boxed cake mix white or yellow cake mix instead.*  (But shh! I'm sure Martha would shudder if she knew. :))
For the coffee-syrup, Martha's recipe suggests using Marsala wine ~ however you can use brandy, rum, or a liqueur (Kahlua, for example.) I chose Frangelico (Hazelnut liqueur.) Ummm!
If using a liqueur, I suggest you reduce, or eliminate the sugar in the syrup as they are already plenty sweet.


Cupcakes:
1 1/4 cups cake flour (not self-rising), sifted
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
3 large whole eggs plus 3 egg yolks, room temperature
1 cup sugar


>Flavored Coffee-Syrup (see recipe below)
>Mascarpone Frosting (see recipe below)
>Unsweetened cocoa powder, for dusting


Position rack in center of oven, preheat oven to 325 degrees (F).
Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes.
Meanwhile, place paper liners in standard size cupcake/muffin tins.
Sift together cake flour, baking powder, and salt.
Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.


Mix together whole eggs, yolks, and sugar in an electric mixer. Place mixing bowl over a pan of simmering water, whisk by hand until sugar is completely dissolved and mixture becomes warm warm, about 5 to 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
Gently fold flour mixture into the egg mixture in three batches, until it is thoroughly mixed; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
Fill the paper-lined tins evenly with the batter, making each three-quarters full. Place in preheated oven and bake for about 20 minutes, until the cupcakes are lightly-golden brown. Rotate the pans halfway through the baking time. Transfer tins to wire racks to cool completely before removing cupcakes and proceeding with recipe.


Flavored Coffee-Syrup:
1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
1 ounce marsala, or other liquor, or liqueur (see note in introduction.)
1/4 cup sugar (omit or reduce if using a sweet liqueur)
Mix above ingredients until combined and sugar dissolves (if using sugar)
>Martha's recipe indicates to brush the tops of the cupcakes with this syrup. Instead of brushing ; I deeply poked the tops of the cupcakes several times with a wooden skewer, then drizzled the coffee-mixture over with a teaspoon, allow it to soak in. Use all of the coffee syrup (some reviewers did not use it all, and regretted that the cupcakes didn't have enough flavor.) Allow cupcakes to absorb liquid 30 minutes. Dollop (or pipe) frosting onto cupcakes; refrigerate up to 24-hours in airtight containers. Dust generously with cocoa powder just before serving.


Mascarpone Frosting
Note: Here is where I deviated from Martha's recipe (A couple of reviewers complained that Martha's version was a little grainy.) To avoid this I blended the ingredients as follows:
Ingredients
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
1/2 cup confectioners' sugar, sifted
In a small bowl, beat 1/2 of the heavy cream until soft peaks barely form (don't over beat), gradually beat in 1/4 cup of the confectioner's sugar until medium peaks form. It's better to under-whip this mixture, than over whip.
In a separate medium-size bowl, blend 1/2 cup of the heavy cream and the remaining 1/4 cup confectioner's sugar into the mascarpone with an electric mixer until very creamy and smooth.    
Add the sweetened whipped cream to the mascarpone mixture and blend until creamy and smooth. Use immediately.


Alternative for Mascarpone
(This will make a little more than you need for the Mascarpone Frosting, (but I'm sure you'll find a use if there is any left over.)
In my area Mascarpone can sometimes be difficult to find ~ A top notch substitute:
1 (8 ounce) package cream cheese
1/4 cup heavy whipping cream
2 1/2 tablespoons sour cream
Directions:
In a medium-size bowl, beat all ingredient together until well combined and creamy.
Use as a substitute in recipes requiring Mascarpone Cheese
Important: Do NOT substitute low fat cream cheese or sour cream.


* Using a box-cake mix:
Martha's recipes makes 18 regular sized cupcakes, whereas a box mix usually makes 24 cupcakes. You may want to make a little more Mascarpone Frosting if using a mix (or simply make 18 of the 24 into the Tiramisu cupcakes, and frost the remaining 6 with another frosting.)


Enjoy!


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Homemade Teriyaki Sauce, Thin or Thick

Salmon with Thick Teriyaki Sauce, Roasted Peanuts & Lime

Homemade Teriyaki Sauce, Thick or Thin
As shared from the kitchen of Once Upon a Plate, by Mari
(www.onceuponaplate1.com/)


There are many versions of  Teriyaki sauce recipes, some are a little simpler than this one but this is my favorite. It is one I learned years ago from a Japanese friend from Hawaii ~ here's just the way he gave it to me ~ and you'll notice there are no proportions because it depends upon how much sauce you want to make.  Over the years I've changed it just a bit, see my notes beneath the recipe.
  

For the basic Teriyaki Sauce, 5 ingredients.

No measurements given because the amounts depend upon how much you want to make.

Soy Sauce and Dry Sherry  (Or Dry Vermouth or Sake) in 1 to 1 ratio.
(So, equal amounts of Soy Sauce to vermouth, or sake, or dry sherry)

Brown Sugar ~to make it as sweet as you like  (I use nearly a 1:1:1 ration~ equal amount of soy sauce, vermouth, etc. to sugar)  If you don't like it so sweet, use less sugar.
minced garlic cloves *
minced fresh ginger root *

Mix ingredients in saucepan, warm and stir just until sugar dissolves, cool and use as marinade, or store in a glass jar or bottle in refrigerator until ready to use. Will last several weeks.

My notes:

1.) I always use "Dry/Very Dry" Sherry, sometimes called "Cocktail Sherry" (not Sweet Sherry, and not Cooking Sherry")  
* I like the flavors of garlic and ginger, so I add lots!

2.) My family prefers Teriyaki sauce on the sweet side, so I tend to use nearly the same proportion of sugar as sherry & soy sauce. For example, 1/3 cup soy sauce, 1/3 cup Sherry, 1/3 cup Brown Sugar. Experiment to see how sweet you like it, start with less then add more until you like the taste.

3.)  For THIN sauce:  I bring the sauce ingredients to a quick boil, then turn off heat and allow the garlic & ginger to steep in the liquid as it cools.  For a smooth sauce (without the bits of garlic & ginger) pour the contents of the saucepan through a fine strainer, into a jar or bowl, leaving the garlic & ginger bits behind. (Optional step ~ if you don't mind the bits in your sauce, then don't bother straining.)

4.) For THICK Sauce ~ to be brushed on during the last minute or so of cooking, or served warm as a drizzle or dipping sauce.  (It is not the thin, liquid type used for marinating foods.) Bring ingredients to a boil, as directed above, reduce heat (strain at this point if desired, then return liquid to pan), continue simmering until desired consistency is reached. 
Note: This produces a sauce which is very concentrated in flavor, be cautious not to "over-reduce" the sauce, or it will be unpleasant in taste. The sauce will thicken even further upon cooling.


5.) Some prefer to use white sugar or honey instead of the brown sugar.  For additional flavor you might want to add a drizzle of toasted sesame oil to the finished sauce. For spicy teriyaki add a pinch of dried, crushed red chili along with the garlic. Some like to add minced scallion to the sauce after it has cooled.


I hope you enjoy!

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Olive Flatbread

OLIVE FLATBREAD

As shared from the kitchen of Once Upon a Plate

(www.onceuponaplate1.com)

Recipe yields: 48 wedges

(can divide the recipe in half)

Recipe adapted from "Christina's Kitchen" by

Christina Orchid

This is tasty when served as part of a mixed bread basket, or as a dip with hummus. Best served warm. Can be made ahead, then warmed in a 350* F oven for a few minutes, then cut into wedges to serve.

Ingredients: 

1 tablespoon yeast

1 1/2 cups warm water

1 tablespoon good-quality olive oil, and more as needed

1 heaping teaspoon salt

3 cups unbleached white flour

1 cup cornmeal

1 cup chopped nicoise or kalamata olives

Method:

In bowl of food processor, place 3/4 cup warm water, yeast, pulse once or twice to combine. Add oil and salt, pulse again 1 or 2 times.  Process in 1 1/2 cups of the flour. With motor running add remaining water. Add cornmeal and remaining flour until the consistency is that of a soft, pliable dough. Turn the dough out onto a floured work surface and sprinkle dough with the chopped olives; knead just enough to incorporate and distribute the olives through the dough rather evenly. Place the dough in an oiled bowl, turn the dough in the bowl so it is lightly coated in oil. Cover bowl with plastic film or a dinner plate and place in a warm area for about 45 minutes to rise.

After rise time, punch down dough and knead it for two minutes or so.  Allow dough to rest for another two minutes.

Form the dough into six evenly sized balls. (Optional: wrap each ball well and keep in refrigerator for up to 1 week) Or proceed with the recipe:

Preheat oven to 400*F.  With the palm of your hand flatten each ball of dough on pizza pan or baking sheet. (Oil your palm to keep dough from sticking.)  The thinner the disc of dough, the better.

Bake for 15 minutes, or until the dough is puffed and golden on the edges.  Cut each round into 8 wedges & serve warm. Or cool the discs, and store airtight until later in the day, then reheat the flatbread (whole), while still warm cut into wedges before serving.

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Arturo's 25 year old Marinara Sauce

Arturo's 25 year old Marinara Sauce

As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
Yield: approximately 1 quart of sauce


The sauce is not truly 25 years old ~ but learned how to make it from a renown San Francisco Bay Area chef in a cooking class he taught over 25 years ago. It's my "go-to" Marinara sauce.  One taste and you'll forget about the the store bought stuff.

To see the original post for this recipe (with step-by-step photos) click:  
Arturo's 25 year old Marinara Sauce

Ingredients:

Canned whole tomatoes (Two 1 pound 12 ounce cans, will yield one quart of marinara sauce when prepared this way)

Olive oil

Fresh or dried herbs (scant 1 Tablespoon of dried, or a fistful of fresh)

Garlic

Salt

Freshly ground black pepper


Method:

Place the contents of both cans of tomatoes into a blender or food processor (I doubt that Arturo's grandmother had access to either, but we didn't question him.)

It's a good idea to place the pureed tomatoes within easy reach of the pan, along with a ladle (one with a 4-ounce capacity is perfect) near your cook top where the cooking will take place.

In a large shallow, non-reactive pan heat two tablespoons of olive oil over medium heat. When the oil is hot add 5 or 6 whole, peeled cloves of garlic.

Stir occasionally to keep from burning, until they are a medium golden brown. At this point you can remove the garlic, as it has flavored the oil nicely, or you can leave them in the pan and proceed with the recipe, removing them later. (I usually leave them in and fish them out later.)

Add the herbs, (dried or fresh.)  If using fresh, be generous ~ their oils are not as concentrated as dried.

Stir quickly, just long enough for them to release their oils.

Dried red chili flakes could be added at this point if you prefer a spicy sauce.

Then add one ladle of pureed tomatoes to the pan. 

Stir to combine letting the tomatoes to come to a boil, stirring so the mixture won't scorch.

Allow to cook and evaporate until the spoon leaves a trail as you pull it across the bottom of the pan before adding the next ladle of tomatoes. All the while retaining a bubbling boil.  

Take your time, allowing each ladleful to evaporate until the mixture thickens, leaving a trail before adding the next.  Continue this method one ladle of the tomatoes at a time, until all of the puree is used up. Add salt and pepper, stir and taste ---add more of either if needed.

NOTES: The entire steamy process, a ladleful at a time, usually takes about 30 minutes.  Resist the idea of rushing the process (your patient effort will reward you with a deeply flavored marinara sauce if you do it slowly.)  
Caution: The hot tomato sauce may spatter and spit as you are reducing it, so be careful.

I always keep my prepared sauce in a 1-quart canning jar. It will keep one week, tightly covered, under refrigeration.  It also freezes beautifully. If you are going to freeze in canning jar, don't fill quite to the top. Leave about 3/4-inch head room to allow for expansion.

I always try to have some in the fridge or freezer ~ it's so convenient to have it on hand, and it is far superior to anything I've tasted from the market.

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Super Yummy Peanut Butter and Chocolate Oat Squares

Super Yummy Peanut Butter and Chocolate Oat Squares
As shared from the kitchen of  Once Upon a Plate by Mari *
(www.onceuponaplate1.com)
Makes a 10-inch x 15-inch pan (cut the portions any size you like)

Ingredients:


3/4 cup EACH of the following:


-Butter
-Brown Sugar
-Granulated Sugar
-Peanut Butter, smooth or chunky


2 whole eggs
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups all purpose flour
1-1/2 cups rolled oats (regular or old fashioned)
Topping:
3/4 cup peanut butter
1 cup granulated sugar
1/2 cup evaporated milk, (I used heavy cream)
5 tablespoons butter
1 cup milk chocolate chips (I used semi-sweet, can you dark chocolate if you prefer)
Method:
Position oven rack to center position. Preheat oven to 350* F
Spray cooking oil (or grease) a 10-inch by 15-inch rimmed baking pan, set aside.


In a medium-size bowl whisk together flour, baking soda and salt. Set aside.
Cream together butter, brown sugar, granulated sugar and peanut butter in a large mixing bowl (can use stand mixer, or hand-held electric mixer.) 
Add eggs and vanilla to butter mixture, beat until combined. Add flour in 2 additions, mix well but do not over-beat.  Stir in oats by hand until evenly distributed.
Using a silicone spatula, spread mixture evenly into prepared baking pan.  (May use wet hands to press the mixture in evenly if you prefer.) Bake in a preheated oven for 12 to 15 minutes, until golden brown and slightly firm. (Ovens vary ~ mine took 20 minutes to bake.)
Remove from oven, (and while cookie base is still piping hot), quickly place spoonfuls of the peanut butter (from Topping ingredients), all over the surface. As the peanut butter melts, spread evenly over the surface of the cookie base with a knife or spatula.  Allow to cool completely (set on a cake/baking rack to facilitate faster cooling.)
When cool, make the chocolate topping:  Bring sugar, cream (or evap. milk) and butter to a full, rolling boil. Boil for 45 seconds.  Remove pan from heat, add the chocolate chips. Whisk gently, or stir until chocolate mixture is smooth. As soon as mixture is smooth, pour evenly over the thoroughly cooled cookie and peanut butter base.  Allow chocolate to set up and harden.  When set, cut into squares or bars and enjoy!


* Recipe adapted from:   Calli @ callimakesdo

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Roasted-Garlic Soup with Cheddar and Mild Green Chili

Roasted-Garlic Soup with Cheddar and Mild Green Chili

As shared from the kitchen of Mari @ Once Upon a Plate (www.onceuponaplate1.com)

Serves 8 generously (recipe is easily halved)

This is just the soup to warm you from the inside out on a cold, blustery day.

Adapted from "Christina's Cookbook" by Christina Orchid ~ A Pacific Northwest Cookbook

Note: Christina recommends using fresh garlic for this recipe, not the ready-peeled cloves or pre-roasted garlic.

4 heads garlic

1 tablespoon water

2 yellow onions, peeled and chopped

3 cups chicken stock

2 russet potatoes, cooked and peeled

2 fresh pasilla or Anaheim chiles*

1 cup heavy cream

1 cup buttermilk

1 cup grated mild cheddar cheese, plus extra for garnish if desired

1/2 cup chopped chives or thinly sliced scallions (green stem only)

Preheat the oven to 300* (F) Trim all the extra papery skin from garlic bulbs. Place the whole garlic bulbs in a pie pan, add water and cover and seal the pie tin with foil; roast in the oven for 45 minutes.

Pour chicken stock into a stock pot or large saucepan and add onions, bring stock to a boil and cook until onions become translucent (about 30 to 35 minutes.) Cut the cooked potatoes into large pieces and add to the stock. Reduce heat and simmer for about 20 minutes.

To roast the Pasillas or Anaheim chilies: Preheat ove to 450*F. Place the peppers on a sheet pan and roast for 12 to 15 minutes, until skin is charred (turn if necessary.) Remove pan from oven and allow chilies to cool. When cool peel off skin. Remove seeds; chop chili flesh into 1/4-inch pieces and set aside.

Once the roasted garlic has cooled, grasp the root end of the bulb and gently squeeze the tender pulp into the stock mixture (I squeeze it into a small bowl first, then add it to the stock.)

In a blender or food processor carefully whirl the mixture until smooth; return the stock mixture to the cook pot. Over medium-low heat add the cream and buttermilk to heat gently. While stirring, add the grated cheese. When soup is hot, stir in the roasted chilies

Best served in warmed bowls; sprinkled with chives or additional grated cheese and finely sliced scallions (green part of stem.)

*My notes:

Time saver, the potatoes: Next time I make this, I'll peel the potatoes, cut them in chunks and add to the chicken stock with the onions, cooking until potatoes are tender. Saving a step and a dirty pot!

Time saver, the chilies: If fresh green chilies are not available substitute 2 to 3 tablespoons canned, diced mild green chilies for the fresh (for example Ortega brand.)

Reheating: As with most soups this reheats very well. However, it thickens quite a bit after being chilled, so add more chicken stock, chicken broth, milk or cream to thin. Gently reheat over medium-low heat, stirring occasionally until hot.

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Chèvre (Fresh Goat Cheese) Crackers and Herb Salsa

Chèvre Crackers and Herb Salsa

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

Adapted from "Christina's Cookbook" Recipes and Stories from a Northwest Island Kitchen

by Christina Orchid

These crackers are flavorful and very easy to make, the dough is a dream to work with as well. Makes 2 to 3 dozen crackers, depending upon the size

Chèvre Crackers

1 cup unbleached white flour

1 cup cake flour

3/4 teaspoon salt

3/4 teaspoon baking powder

NOTE: I don't keep lard on hand, so I used 4 Tablespoons butter in place of the following:

-2 Tablespoons unsalted butter

-2 Tablespoons lard

3/4 cup Chèvre cheese

about 1/2 cup ice water

Method: Place the dry ingredients in the bowl of a food processor fitted with the metal blade, pulse several times to mix. Add the butter (and lard if using), and cheese; pulse several times again. The dough will be crumbly. With the motor running add the ice water in drips until the dough forms a ball. (You will likely not need the entire 1/2 cup of water.) Whirl the dough ball in the food processor for a minute or two, then turn out onto a floured work surface. You can wrap the ball in plastic and refrigerate for up to 4 days.

(Note: I divide the dough into 2 to 4 balls, as I find them more easily manageable to roll out.)*

Preheat oven to 350* (F). To form the crackers, roll the dough very thinly, (about 1/8-inch). You can cut shapes with a cookie cutter, or cut into random shapes with a knife. Place the crackers on a baking sheet, and prick several times, all over with the tines of a fork (this helps to prevent them from rising while baking.) Bake for about 20 minutes until they are barely a pale golden color around the edges. (I begin checking on them @ about 12 to 15 minutes, if the crackers are very thin they will bake in less time than 20 minutes.) Serve warm or store in an airtight container for up to 1 week.

*The cracker dough can be wrapped airtight and frozen for up to one month.

Herb Salsa

Makes about 2 to 3 cups (depending upon if you pack the herbs firmly or loosely in measuring cup)

Recipe can easily be halved

This is so good, fresh and flavorful. It's wonderful on grilled fish, chicken or meat, too. It doesn't matter about the type and amount of herbs you use ~ you're aiming for a fresh herb-filled flavor. I used Italian (flat leaf) parsley, cilantro, upland sorrel, thyme, scallions (instead of chives), and a section of an English "hot house" cucumber-- seeded but not peeled.

For the brightest color and flavor this is best made shortly before serving (one to three hours ahead at the most), otherwise the vinegar will "cook" the herbs and they will lose their vibrant color. It is best to use a sharp knife for cutting the herbs as the food processor tends to bruise the tender leaves, which affect the texture.

For the nicest texture and presentation I remove stems from the parsley, cilantro and cress, and of course pick the leaves from the woody stems of other herbs.

2 cups chopped fresh herbs, with at least 4 of the following:

cilantro, Italian flat-leaf parsley, basil, mint, thyme, oregano, lovage, sweet cicely, sorrel, water cress, or Upland cress.)

1 small cucumber, peeled, seeded and cut into 1/8-inch dice (as noted, I use a section of an English "hot house" cucumber-- seeded but not peeled, because I like the bright green color.)

1 tablespoon chopped chives (or finely minced scallion; green stems only)

2 tablespoons fruity, extra-virgin olive oil

2 tablespoons red wine vinegar (I use white wine vinegar)

1/2 to 1 teaspoon finely grated lemon zest (sometimes I omit, it's still good without)

1 to 3 cloves garlic, finely chopped

Salt and freshly ground black pepper

Mix all ingredients in a nonreactive bowl. Chill about 20 minutes. Spoon over the crackers and enjoy!

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Raised Overnight Waffles

Raised Overnight Waffles
As shared from the kitchen of Once Upon a Plate by Mari
Recipe adapted from Barbara and Marion Cunningham
Number of waffles produced will depend upon the size of your waffle iron
(The recipe yielded 5 waffles using the Waring WMK300A Pro Waffle Maker which holds 3/4 cups of batter)


Ingredients:
1/2 teaspoon instant yeast
2 cups all-purpose flour
1 Tablespoon sugar
1/2 teaspoon salt
2 cups warm milk
1 stick (4 ounces) unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
vegetable oil for the waffle iron (You may not find this necessary)
2 large eggs


The night before:  Combine the dry ingredients. Stir butter and vanilla into the slightly warm milk (milk should be about 100* (F).  Stir the dry ingredients to the milk mixture (will be of a thin consistency.) Cover with cling film, and drape a dish towel over.  I leave the bowl in the oven overnight, the oven light provides just enough warmth to encourage the yeast action.  The next morning you'll notice  the batter has risen, but then fallen ~ this is perfectly normal.


In the morning:  Lightly oil the waffle iron and preheat it.  Separate the eggs (whites from yolks), gently beat the yolks and stir them into the batter. Beat the egg whites until soft peaks form; gently stir and fold them into the batter.


Ladle the proper amount of batter onto the hot waffle iron and close immediately. Bake until the waffle maker stops steaming (usually about 4 to 5 minutes, but this will depend upon your waffle maker.) Enjoy right away ~ or no more than 10 minutes in a warm oven, as Marion recommends.


Wrap any leftovers and freeze. To reheat, preheat oven to 400*(F), and place directly on oven rack for about 10 minutes.

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Enchiladas Verdes (Mild, Cali-Mex Version)

Enchiladas Verdes (Mild, Cali-Mex Version)
As shared from the kitchen of Once Upon a Plate by Mari
Makes 12 Enchiladas


I've adapted this recipe from an old Sunset Magazine "Food Processor Cook Book", 1978.  In spite of its name, it is not an authentic Mexican recipe but it tastes very good ~ and is perfect if you have family members or friends who cannot tolerate spicy food.  When I make these I usually add cooked, shredded chicken along with the cheese to half of the batch to satisfy the meat-eaters at the table.


The original recipe called for 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted.  I prefer to make a quick Cream/Chicken flavored Bechamel (white) sauce instead. Directions below the main recipe.  I usually make the Bechamel first, keeping it warm while proceeding with the the recipe.


To make the recipe vegetarian friendly; omit the chicken both in the tortillas, and in the Bechamel sauce (stir in a little green taco sauce, or salsa to the finished sauce to boost the flavor a bit.)


12 ounces jack cheese
2 large onions
1 tablespoon vegetable oil
1/4 teaspoon salt, or to taste
Additional vegetable oil for frying tortillas
1 dozen corn tortillas
2 or 3 green onions, white and green parts
1/2 package (10 or 12 ounce size) frozen spinach, thawed, squeezed dry
OR
1/2 cup fresh spinach, lightly blanched, squeezed dry
1 can (4 oz.) whole California green chilies (seeds removed)
1 recipe Chicken- Bechamel sauce (see below)
OR
1 can 10 3/4 oz. condensed cream of chicken soup, undiluted
1 cup sour cream
Optional additional filling: cooked, shredded chicken
Optional for garnish:  
Cilantro springs, tomato and/or avocado wedges, black olives, salsa of your choice


Food Processor Method:
Insert shredding disc into work bowl of food processor; shred cheese and set aside. With a knife, cut onions in chunks. Switch to metal blade and process onion with on-off burst until coarsely chopped. Heat the 1 tablespoon oil in a wide frying pan over medium heat. Add onion and cook until soft (about 5 minutes). Stir in the salt.
In a small frying pan heat 1/2 inch oil over medium heat. One at a time, dip tortillas in oil for a few seconds on each side until just soft. Drain on paper towels. 
Sprinkle 2 tablespoons each cooked onion and cheese across the middle of each tortilla (add chicken if you wish), roll tortilla to enclose the filling. Please filled tortillas, seam side down in a shallow, greased 9 x 13-inch baking pan.


Cut green onions into 1-inch lengths. Process until chopped. Add spinach, chiles, bechamel (or the undiluted soup) and sour cream and process until pureed.  Spoon sauce over tortillas and sprinkle remaining cheese over all.


To serve bake in 350*(F) oven, uncovered for 30 minutes, or until hot and bubbling.


Chicken flavored Bechamel Sauce:


2 tablespoons butter
2 tablespoons flour
3/4 cups milk or half & half, heated
3/4 cups richly flavored chicken stock, or broth, heated
Salt
Freshly ground pepper


Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk and chicken stock/broth, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Keep warm over very low heat until tortillas are assembled.

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