March 3, 2010

Quinoa: Something Besides Rice, Pasta and Potatoes

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Not that there’s anything wrong with them.  But here is something new to try.  Quinoa is a whole grain that is grown at high altitude, in the Andes.  I found it during my last shopping trip to Sam’s Club.  You thought I was going to say Whole Foods, huh?  Well, I’d bet money that they have it there too.

Tru Roots Quinoa package.

Quinoa  is prepared similarly to rice with boiling water or broth.  In fact, it can be cooked in a rice cooker, if you have one.  When cooked it has a nutty flavor and a bit of a crunchy, yet chew texture.  The appearance will be translucent  individual grains and the germ will be obviously visible.

Nutritionally, quinoa has a low glycemic index.  It is gluten-free.  It provides all eight essential amino acids.  It has 5 grams of protein, 30 grams of carbs and 3 grams of unsaturated fat in a 1/2 cup serving (cooked).

The first time I prepared it with lightly salted boiling water.  I put a sprinkle of cheddar cheese on it.

Here is a source for some recipes and more recipes.

 

January 20, 2010

Decadent Cake Truffles

Posted by Chef Victoria under Cakes by Victoria, Catering by Victoria | Tags: , , , , , , , , , , |
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Here’s another option for cake at your wedding!  Individual Cake truffles, sometimes called “cake balls,” are a delicious alternative or addition to a traditional wedding cake.  They make great gifts of love for Valentine’s & Mother’s Days too!

Whimsically decorated cake truffles for your sweetie.

If you are looking for another option to wedding cake, consider serving cake truffles at your wedding.  You can create a beautiful display, so inviting for your guests to dig into.  Cakes by Victoria is now offering cake truffles in a variety of flavors, colors and options.  They are a great accompaniment to a traditional ceremonial cake.  Some brides are opting to have both, allowing them ceremonial picture opportunities and serving ease.  It is quite easy to decorate your cake truffles according to your wedding theme and color palette.

Victoria will create cake truffles to your specifications.  However, the standard size cake truffles are  five ounce portions, dipped in your choice of dark, milk or white chocolate.  They can be topped with single pastillage flower, sprinkles or a contrasting chocolate color.  Wonderful to look at and delicious to eat, your guests will be delighted, and surely talking about your wedding dessert for some time to come.

Cake truffles are excellent dessert options for the rehearsal dinner, bridal or baby showers, and can double as favors on the dining tables.  Depending on your final design, cake truffles will cost just $1.75 to $3.00 per serving.  

 

November 7, 2009

Italian Lentil Soup

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lentils

On New Year’s Eve, or Day, Italians eat some traditional foods.  An ingredient that is served in a variety of ways with a variety of different ingredients is lentils. Like little coins, they are a promise of prosperity in the coming year.  Lentil dishes will vary by regions, from polenta and lentils, pork sausages slow roasted with lentils, and  risotto with  lentils.   Here is a delicious, heart-warming soup that will comfort and sustain you on a mid-winter day.  Try this soup with a hot loaf of crusty bread, such as Pane Pugliese, or an herbed ciabatta, and don’t forget a great football game.  (Some traditions are meant to be expanded.)

HEARTY ITALIAN LENTIL SOUP

Layer, after layer of flavor, creates a satisfying soup.

In a stockpot, heat 1 tablespoon each of olive oil and butter.  Add a ½ cup finely chopped onion, 3 medium carrots and and 2 ribs of celery, diced.  Stir continually, until onion pick up a little color, about 5 minutes.    To this sauté, add 2 tablespoons finely chopped pancetta, or bacon and continue to stir over medium heat for about 2 minutes.   Add 1 minced clove of garlic, and 1 twelve ounce can of good quality chopped plum tomatoes, with juice.  Cook this combination of ingredients for another 10 minutes, stirring occasionally.

Add 1 cup of lentils, rinsed and picked over.  Pour 4 cups of chicken or beef stock and bring the pot to a simmer.  Cover and allow the soup to cook until lentils become tender, about 40-45 minutes.  Season with sea salt & fresh cracked black pepper, and 2 tablespoons minced parsley.  Serve to bowls.  Pass grated Pecorino Romano cheese on the side.  italian bread

CHEF NOTE:  Since this is your soup. you can add ingredients that you like.  You may want to include some Italian sausage, or spinach, roasted red bell peppers or even a chifinod of basil, in place of the parsley.
 

November 4, 2009

Apple Butter

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Here’s a quick, delicious gift idea for Christmas giving.  Bake a fresh loaf of brioche or a Finnish Braid to give along with this apple butter.  It will make a wonderful breafast snack for your loved ones to enjoy Christmas morning.

Spooning warmed, spiced apple butter on your toast might just fool your mouth into thinking you’re eating apple pie.  Served warm it is a very satisfying accompaniment to bagels, biscuits, pancakes and waffles.  The quantity made with this recipe can be canned and enjoyed throughout the winter months.

For canning, you will need four 1-pint jars with lids.  Sterilize your jars and lids ahead so you can fill them as the apple butter finishes baking.

Spiced Apple Butter

Makes approximately 2 quarts.

6 lbs. apples (such as Granny Smith, Macintosh, Pink Lady or Jonathans)

1 cup apple cider (or water)

2 – 1/2 cups granulated sugar

1/2 cup packed brown sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

2 Tbsp. fresh lemon juice

Preheat oven to  350 F.

Peel, core and slice apples into eight wedges.  Place them in a pot with the cider or water.  Cover and bring pot to a boil over medium heat, stirring occasionally.  Cook with the cover on for about 15 minutes.  Remove lid and continue cooking about 5 minutes, or until apples are soft and aromatic.

Combine the remaining ingredients with the apples in a greased baking dish.  Cover dish with foil.  Bake apples about 3 hours, stirring occasionally, until mixture is dark, and thick and most of the liquid has been absorbed.  Apples should be thick, soft and easily mashed.

Ladle the hot apple butter into your prepared jars, leaving a 1/4″ space at top of jar.  Wipe the jar rim with a clean, sterilized towel.  Seal and process the jars in a boiling-water bath for 5 minutes.  Cool and label the jars.

 

March 10, 2009

Recipe for Lemon Curd

Posted by Chef Victoria under Caffè Victoria, Catering by Victoria, Recipes | Tags: , , , , , |
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For those of you who cannot get enough of the fresh and sassy flavor of lemon, we give you lemon curd.  This thick sauce is perfect for using in cakes for fillings or in tarts.  It’s just the right flavor when you need a lemon fix.  Let me know what you end up using it for!

Lemon Curd

Makes: 1 1/3 cups

· ½ cup fresh lemon juice

· Zest of 2 lemons

· ½ cup granulated sugar

· 3 large eggs

· 6 Tbsp. butter, cut into quarter pieces

Whisk juice, zest, sugar and eggs in a 2-qt, non-reactive saucepan. Stir frequently continually over medium heat until bubbles first appear on surface, about 5 minutes. Reduce heat to low and stir pieces of butter into curd a few at a time, adding more as they melt away. When all butter has been incorporated, remove from heat. Transfer lemon to a glass bowl, cover with plastic wrap (immediately next to curd surface) to avoid a skin. Chill at least 1 hour. May be refrigerated up to 1 week.

 

March 9, 2009

Arepas (cornmeal cakes)

Posted by Chef Victoria under Caffè Victoria, Catering by Victoria, Chef Notes, Food + Wine = Art, Recipes, restaurant | Tags: , , , , , |
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Arepas de Venezuela with Argentinean Beef a favorite item at our South American food and wine pairing event.

Arepas de Venezuela with Argentinean Beef a favorite item at our South American food and wine pairing event.

Arepas are a staple food in both Venezuela and Colombia. They are corn cakes, made from a special precooked corn flour. You can find this flour at most major grocery stores, labeled masa al instante. The brand I used is MA SECA  imagesThese simple, satisfying corn cakes are delicious with butter or cream cheese for breakfast, or as an accompaniment to any meal. Colombian arepas tend to be thinner than Venezuelan ones. The thicker ones are perfect for splitting and filling with cheese or meat. Arepas can also be grilled or deep-fried.

Ingredients:

  • 2 cups instant corn masa flour (maseca)
  • 1 tsp.  salt
  • 2+ 3/4 cups hot water
  • 2 Tbsp. melted butter
  • 1 Tbsp. Vegetable oil

Preparation:

Stir salt into flour, top with oil and butter.  Pour hot water over flour and mix as it thickens with a wooden spoon.  Dough should be covered and allowed to rest for 10  minutes.

Divide dough into 12 equal pieces.   Shape each piece into a smooth ball.  Flatten each ball between wax paper sheets or with the palms of your hands.  Disks should be about 1  inch thick and 3 inches in diameter.  Place shaped arepas on a baking sheet, covered with plastic wrap.

Heat up a cast iron skillet over medium heat. Place 3-4 arepas on the skillet and allow to cook 5-6 minutes, until gold brown.  Flip and cook another 5-6 minutes.  They should resemble an English muffin.

Place arepas on baking sheet and place in preheated 350 degree F. oven for 10-15 minutes.  Serve immediately.  Split horizontally and fill with shredded beef, black beans, and cojito cheese.

CHEF’S NOTE:  At home, we prepared these Columbian style (thinner) and cooked them 5-6 minutes on each side.  (Did not bake.)  We sliced them horizontally and filled them with fresh mashed avocado (seasoned with salt, pepper and a little garlic powder), fresh minced jalapeno with seeds removed, fresh cilantro, thinly slice grilled flank steak and grated cheddar.  Everyone agreed they were fantastic!  Plan on 2-3 per person, depending on how much you fill them with, and what you might serve with them.

 

February 11, 2009

Ganache

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This is a staple in my kitchen.  I always have it on hand.  It makes every dessert extraordinary, even if you have it all the time.  Seriously.  It has such a rich and decadent flavor and a velvetty smoothness.  It is a perfect addition to pour over the top of a cake, and let a little drizzle run down the sides.  It makes it hard to resist the urge to run your finger up the side and straight to your mouth!  I know you have the willpower, but your guests may not.

I cheat a little with this one.  You can do it on your stovetop, but I use my microwave.

Ingredients:

  • 8 ounces bittersweet or semi-sweet chocolate, in small pieces
  • 1 cup heavy whipping cream
  • 1 tsp. vanilla extract

In a heatproof large measuring cup, microwave cream on high for 1-2 minutes.  Time depends on your oven.  You want the cream to just come to a bubble.  Pull it out and add the chocolate.  Cover with plastic wrap for 3-5 minutes.  Whisk until smooth.  Stir in vanilla. That’s it!   Use it immediately, or store it in your fridge tightly covered for up to 2 weeks.

If you have a pint of quality vanilla ice cream in the freezer, pull it out!  You have instant dessert!

 

February 11, 2009

Gluten-Free Chocolate Cake ….

Posted by Chef Victoria under Caffè Victoria, Catering by Victoria, Chef Notes, Recipes | Tags: , , , |
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….. and I guarantee you won’t even miss the flour!  This is such a great solution for our friends that are allergic to wheat.  Try this dark, rich and dense chocolate “cake.” I recommend serving it along with some soft whipped cream and fresh raspberries.  Serve this to your special people and they will know they are loved.

Flourless Chocolate Cake

Prep and Bake Time:  less than 45 minutes.  8-10 servings.

  • 4 ounces fine-quality bittersweet or semi-sweet chocolate
  • 1 stick  unsalted butter
  • 3/4 cup sugar
  • 3 large eggs
  • 1 tap. vanilla
  • 1/2   cup unsweetened cocoa powder, sifted

Preheat oven to 375°F.  Grease a 9″ springform pan, and line with a greased round of wax paper .

Chop chocolate into small pieces. Melt chocolate and butter in a double boiler or metal bowl set over a saucepan above gently simmering water. Stir  until smooth.  Remove bowl from heat and whisk sugar into chocolate and butter. Add eggs and vanilla and whisk in cocoa powder, until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cake should set when you give it a gentle shake.  Cool cake completely in pan.

Meanwhile, beat 2 cups heavy whipping cream, 2-3 tablespoons powdered sugar, and 3/4 tsp. vanilla to desired consistency. Garnish with fresh raspberries or sliced strawberries.