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-- RECIPE BELOW -- This is like the freshest crudité platter in your mouth, with a bright kick from the most amazing apple balsamic vinegar. The addition of one simple ingredient elevated this delicious cold soup to a show-stopping explosion of flavor. The addition of honey, and nutmeg as well as a small bit of cream stirred in right before serving and your guests will never stop talking about how imaginative and masterful you are in the kitchen.
We’re at the jumping off place for entering autumn. It’s that time of year when nature exhales a breath of cool air, painting weary green trees with bold reds and oranges. We begin to crave hot soups, knobby sweaters, bonfires, and early sunsets. And it’s when the apple reaches its apex of availability and flavor. For some the apple is the symbol of man’s beginning, an edible catalyst between innocence and knowledge. Cultivated since the 17th century the Gravenstein Apple, this month’s featured ingredient, is known for its creamy white flesh. Honey-scented with a crisp, smooth texture, they are perfect for cider, or dried fruits. And guess what, they absolutely sing in a sophisticated but VERY easy gazpacho made with roasted broccoli, apples, and fresh ginger. (I also added a bit of honey and fresh nutmeg for excitement.) But although fall’s arrival is imminent, we’re NOT quite there yet. However, I have good news. There is a way to serve your guests a first course that bridges the gap between your love of Indian summer’s sticky nights and fall’s chilly tingle.  But let’s get to the details! This month’s recipe features a Gravenstein Apple White Balsamic Vinegar from Olive This! It is a recipe easy to master, and one that will make you popular at any fall dinner party. So, why is this balsamic worth trying? Well, when I first tasted it, I wanted to just pour it into an aperitif glass and sip it all day long. There are notes of honey, with an herbal but cinnamoney kind of depth, a sweetness that isn’t too overpowering and the right acidity to be perfect for any vinaigrette or sauce. You could pour it over roasted figs and ice cream, topped with cracked black pepper! Blend it with honey and yogurt for the perfect fruit dip. Add a bit of it to some jam and slather it over a ham roast. I just can’t say enough about its versatility and beauty. Now, to answer the burning question. Why blend it with broccoli? Well, when roasted, broccoli takes on another identity. It’s bright pops of green blossoms not only look pretty in this soup, but they also lend a fresh vegetal quality you’ll love. Also, I must say you can almost not overdo it with this balsamic. There is a LOT of the Balsamic in the soup. It takes center stage but dances so well with all the other flavors I’m certain I was predestined to make this soup and share the recipe with you.  I encourage you to give this a try. The first bite is unexpectedly yummy! Your first gazpacho is a bit of a milestone you need to experience as a cook, a hostess, and as a human. Sans the fig leaf and the serpent, just take one bite of this soup and you’ll never be the same. RECIPE: Apple, Broccoli, and Ginger GazpachoServes 4 - 6 (Can be easily halved) | Click here to download a printable version.  INGREDIENTS:
½ C Olive This! Gravenstein Apple White Balsamic Vinegar divided (it’s added Tablespoons at a time. See method for clarity.) 7 C cut up broccoli florets 2 large Granny Smith apples (4 C) peeled and diced into large chunks 1/3 very large, sweet onion large dice ¼ C olive oil 2 t kosher salt + ½ t black pepper (more at the end before serving if needed. SEE NOTES) 1 heaping T freshly grated gingerroot 3 C Swanson’s Chicken Stock (can use vegetable stock but don’t use sodium free) ½ t grated fresh nutmeg (can use from a bottle if you don’t have nutmeg pods to grate.) 2 T honey Handful of freshly chopped Italian parsley to serve. 1 – 2 t of heavy cream for each bowl when serving. METHOD: Preheat oven to 400° F. Toss the cut apples, onion, and broccoli with the olive oil, 2 t kosher salt and ½ t black pepper. Spread out evenly on a baking sheet lined with parchment and bake until soft, about 25-30 minutes. Remove, let cool for about 30 minutes. Working in 2 batches take half of the cooled apple broccoli mixture and place in a blender. Add 1 ½ C of the Chicken Stock. Blend on mix until all incorporated. Remove lid and add ½ of the grated ginger, ¼ t of freshly ground nutmeg, 3 T of the Gravenstein Apple Balsamic Vinegar and 1 T honey. Replace lid. Now puree until smooth, about 20 seconds or so. Pour into a large pitcher. Now blend the other half of the cooked apple broccoli mixture repeating all the steps from adding stock, ginger, nutmeg, vinegar, and honey and then finishing by pureeing mixture. Pour into the container so all the soup is together. Cover, and chill for about 4 hours or overnight or until very cold. NOTE: When ready to serve, remove lid, and stir well. Now add ½ t kosher salt, and 2 T of the balsamic vinegar. Taste to make sure it doesn’t need more salt. Stir well. Understand that as the mixture sits the flavors change. You often need to adjust flavors so don’t skip this step. Now place a serving in bowl, stir in a bit of the parsley and a teaspoon of cream if desired. Serve! GREAT with melted cheddar cheese toasts. ©Recipe and Photo Copyright Camine Pappas, 2021. All rights reserved.
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And it's a dreamy crown atop my pecan crusted Cobi using the delicious Peach Balsamic Vinegar from Olive This! All recipes at bottom...   In the 2001 movie Legally Blonde, the stepdaughter of accused murderer Brooke Windham is a jealous, entitled, frizzy-haired and, in the end, guilty young woman. Her name is Chutney. And we all chuckled when we heard it, since it seemed like the right moniker for someone a little spicy but confused. They couldn’t have been more wrong about assigning that word to her character. The identities of chutneys are certain, bold, confident, and of course DELISH. Let me explain why. According to an article in foodreference.com, the original chutney of India (Hindi: chatni) was usually a relish made from fresh fruits and spices. During the colonial era, the British took it home to their Island, and then on to to their other colonial possessions, including South Africa and the Caribbean Islands. As far as a flavor profile, chutneys vary greatly. They can be fresh or cooked and are made from a wide variety of ingredients. They range in flavor from sweet or sour, spicy, or mild, or any combination of these. The consistencies range from thin to chunky and can be made with fruits or vegetables or both.
An erroneous notion would be to assume they are meant to be hot, or your idea of a smackingly-sweet and powerful curry flavor. With no offence to Major Gray, I would like to write reams on the misconceptions of curry and chutneys. But that’s for another blog post. In essence, they are the world’s perfect acidic food accompaniment, meant to enhance, brighten, and highlight other flavors. Think of pickles with hot dogs. Sauerkraut with corned beef. Limes with tacos. It just wakes up your mouth.  In my recipe – although some Indian chutneys are simmered for hours – I present a quick version. Only 8 minutes on the stove and you have a condiment that goes with a poultry, seafood, or pork dish. It would even be tasty on sandwiches! You know that packet of sweet and sour that goes with your holiday ham? With that hint of spice that orange sauce officially falls into a chutney-like food. As I’ve always said, the quality of the ingredients used directly affects the quality of the final product. You would do well to use the Olive This! brand Peach White Balsamic Vinegar in this chutney as the peach quality is authentic, and the tang perfect. It’s seems to bind all the flavors into something new and perfect. Along with my addition of a tiny pinch of cloves, the fruit sings and melds perfectly with the rest of the ingredients. If you have a half and hour to chop, slice, and simmer. Make this chutney. No guilt involved! RECIPE: Peach Apple Chutney |
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As you read this recipe, you’ll get an immediate sense what my cooking style is like. Flavors, colors, and textures should all wake up the palette. It should be interesting by accessible. Every ingredients should be respected and elevated. -- All those things are inherent in my Mexican Beef Skillet with Apricot Persian Lime Salsa & Turmeric Spiced Rice.
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Let me do some teaching first. S L O W L Y simmering beef is mostly a problem solver in addition to a technique. The toughest cuts of beef are rendered luxuriously tender with heat and time. That means you can save money buy only beef chuck for this meal. When combined with a yummy simmering sauce you now have a foundation from which to build so many flavor themes.
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Because I wanted to feature the Persian Lime Oil, I went with Mexican and Middle East spices for my focus. But I also wanted some top notes for relief, so stone fruit was blended with traditional salsa ingredients to wake it up. And a bright yellow plate of turmeric rice cradled it all like a spotlight on a soloist.
I know there's a temptation to just dump everything in at once. But I encourage you start with searing the meat and then adding your aromatics like onion and garlic. Layering and building flavor is about steps, not expertise. so don't skip it. Adding a fresh bouquet of herbs is the final secret weapon so that now, all you need is a lid and 90 minutes!
I know there's a temptation to just dump everything in at once. But I encourage you start with searing the meat and then adding your aromatics like onion and garlic. Layering and building flavor is about steps, not expertise. so don't skip it. Adding a fresh bouquet of herbs is the final secret weapon so that now, all you need is a lid and 90 minutes!
Don’t let yourself believe this is a difficult dish to make. I’ve always insisted adventurous and sensuous cooking is within reach for all cooks. That’s why I’m inviting you to access your culinary imagination whenever you’re in the kitchen (and grab a bottle of something from Olive This!). Please, give this recipe a try!!
RECIPE: Mexican Beef Skillet
With Apricot Persian Lime Salsa & Turmeric Spiced Rice
INGREDIENTS BEEF SKILLET:
3 T Olive This! Persian Lime Oil
1 ½ lbs. beef chuck cut into small 2” strips
1 ½ t kosher salt 1 t black pepper
5 oz. sliced shitake mushrooms (or sliced Baby Bella mushrooms)
2 C carrots sliced into chunks
¾ C white onion chopped into large chunks
3 large cloves of garlic thinly sliced
1 packet McCormick’s Taco Seasoning Mix
1 6 oz. can tomato paste
3 C water
1 large bouquet of fresh herbs tied with string: 4 large sage leaves, 2 large rosemary sprigs, 2 large sprigs oregano, large sprig thyme.
¼ C chopped fresh Italian Parsley
INGREDIENTS RICE:
1 C Jasmine Rice
1 ¾ C water
1 t dried turmeric
½ t Turkish Spice Blend(*SEE NOTES section for flavor profile of this blend.) Still yummy without this if you don't have it, by the way.
INGREDIENTS SALSA:
2 large ripe apricots cut into small chunks (No need to peel. You can also use peaches or nectarines.)
1 C halved cherry tomatoes
2 T chopped and seeded jalapeño
¼ C chopped fresh cilantro
¼ C chopped red onion
1 T fresh lime juice
1 ½ T Olive This! Persian Lime Oil
½ t kosher salt + ½ T black pepper
3 T Olive This! Persian Lime Oil
1 ½ lbs. beef chuck cut into small 2” strips
1 ½ t kosher salt 1 t black pepper
5 oz. sliced shitake mushrooms (or sliced Baby Bella mushrooms)
2 C carrots sliced into chunks
¾ C white onion chopped into large chunks
3 large cloves of garlic thinly sliced
1 packet McCormick’s Taco Seasoning Mix
1 6 oz. can tomato paste
3 C water
1 large bouquet of fresh herbs tied with string: 4 large sage leaves, 2 large rosemary sprigs, 2 large sprigs oregano, large sprig thyme.
¼ C chopped fresh Italian Parsley
INGREDIENTS RICE:
1 C Jasmine Rice
1 ¾ C water
1 t dried turmeric
½ t Turkish Spice Blend(*SEE NOTES section for flavor profile of this blend.) Still yummy without this if you don't have it, by the way.
INGREDIENTS SALSA:
2 large ripe apricots cut into small chunks (No need to peel. You can also use peaches or nectarines.)
1 C halved cherry tomatoes
2 T chopped and seeded jalapeño
¼ C chopped fresh cilantro
¼ C chopped red onion
1 T fresh lime juice
1 ½ T Olive This! Persian Lime Oil
½ t kosher salt + ½ T black pepper
Make salsa by adding all ingredients to a large bowl. Blend and cover until ready to serve.
Tie the herbs together and set aside.
Heat a very large sauté pan (12" or larger and keep enough to hold everything) to high heat and add the 3 T Persian Lime Oil. When almost to smoke point add the beef pieces. Let sear and stir until one side is beginning to brown. If there is moisture and it begin to bubble, keep stirring and let cook until that recedes and the sound of searing beef returns. Add the salt and pepper. Add the mushrooms and stir in. Let them sear continuing to keep pan on high heat. After about 3 minutes add the carrots, onions, and garlic. Stir everything together and cook for about 2 minutes or so until onions are soft. Add the taco mix, tomato paste, and water blending all with a large spoon. When combined, nestle the herb bouquet by gently nestling into the mixture. Cover, turn to low, and let bubble gently for 90 minutes.
While beef is cooking bring the water, rice, turmeric, and Turkish spice blend to boil. Cover, remove from heat. Set timer for 20 minutes.
After the 90 minutes remove lid, stir in about half the parsley for color before serving.
To plate spoon a serving of rice onto a place. Cover with the beef mixture. Then ladle a few spoonfuls of the salsa next to the beef. Garnish with the remaining parsley and a flourish of cracked black pepper and kosher salt.
Tie the herbs together and set aside.
Heat a very large sauté pan (12" or larger and keep enough to hold everything) to high heat and add the 3 T Persian Lime Oil. When almost to smoke point add the beef pieces. Let sear and stir until one side is beginning to brown. If there is moisture and it begin to bubble, keep stirring and let cook until that recedes and the sound of searing beef returns. Add the salt and pepper. Add the mushrooms and stir in. Let them sear continuing to keep pan on high heat. After about 3 minutes add the carrots, onions, and garlic. Stir everything together and cook for about 2 minutes or so until onions are soft. Add the taco mix, tomato paste, and water blending all with a large spoon. When combined, nestle the herb bouquet by gently nestling into the mixture. Cover, turn to low, and let bubble gently for 90 minutes.
While beef is cooking bring the water, rice, turmeric, and Turkish spice blend to boil. Cover, remove from heat. Set timer for 20 minutes.
After the 90 minutes remove lid, stir in about half the parsley for color before serving.
To plate spoon a serving of rice onto a place. Cover with the beef mixture. Then ladle a few spoonfuls of the salsa next to the beef. Garnish with the remaining parsley and a flourish of cracked black pepper and kosher salt.
*NOTE: Most Turkish Spice mixtures contain paprika, sometimes dried mint, cinnamon, garlic powder, coarsely ground cumin seed, kosher salt and black pepper, and ground cloves. Experiment with ratios making the paprika and cinnamon 2 parts, to ½ part for all the rest.
©Recipe and Photo Copyright Camine Pappas, 2021. All rights reserved.
I present to you another gorgeous meal with a back story. And then I will provide the recipe for my Vietnamese Turkey Meatballs Platter. Yes, you can scroll down to that section now, but reading what leads up to my recipes is fun, yes?
So, this time last year, my freezer held enough food to get us through 4 months of lock-down. None of us quite knew if the food delivery chain would be compromised, so we really stocked up. I also remember losing power for three days during a spring storm and the one thing we guarded like newborn puppies was the food in our freezer. Thank goodness for generators.
Fast forward a year later and even though we’ve all learned there is no way to be sure of the future, my pantry has shrunk down from a 'Def-Con 5' food supply, to being moderately ready for the arrival of neighbors. All this ruminating is to let you know I found a package of frozen ground turkey at the bottom of one compartment that was nearing its end-life, as well as having a bit of fresh food in the fridge that just needed to be used ... and it was closing in on dinner time.
This scenario sets the stage for most of my meals: I look in the pantry and fridge for what’s on hand and create from there. I pride myself on posting photos and recipes that appear as though they took a ton of time and brain power, but this isn’t the reality in the “I Feel Like Cooking” theater. As you all know I work fairly quickly because I’m just a mad scientist with an apron, with a passion for nourishing, and I love beautiful food.
So, this time last year, my freezer held enough food to get us through 4 months of lock-down. None of us quite knew if the food delivery chain would be compromised, so we really stocked up. I also remember losing power for three days during a spring storm and the one thing we guarded like newborn puppies was the food in our freezer. Thank goodness for generators.
Fast forward a year later and even though we’ve all learned there is no way to be sure of the future, my pantry has shrunk down from a 'Def-Con 5' food supply, to being moderately ready for the arrival of neighbors. All this ruminating is to let you know I found a package of frozen ground turkey at the bottom of one compartment that was nearing its end-life, as well as having a bit of fresh food in the fridge that just needed to be used ... and it was closing in on dinner time.
This scenario sets the stage for most of my meals: I look in the pantry and fridge for what’s on hand and create from there. I pride myself on posting photos and recipes that appear as though they took a ton of time and brain power, but this isn’t the reality in the “I Feel Like Cooking” theater. As you all know I work fairly quickly because I’m just a mad scientist with an apron, with a passion for nourishing, and I love beautiful food.
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Okay. Now it’s time for the recipe. Isn’t this just a gorgeous looking meatball? And it’s super healthy.
So to begin with, ground turkey is not something you serve without adding additional ingredients to improve it. I chose powerful Asian flavors, and accent with heat, and used grated carrots for moisture. Then by adding preserved lemon and chili flakes to low fat plain Greek yogurt, I had a great sauce to serve, and a meal that featured cool, spicy, sweet, crunchy, and salty.
I find that baking my meatballs is just a great time-saver, even though the pan does a beautiful job at browning. Since these meatballs were on the platter with other items, I didn’t need a caramelized exterior. Yay, because I also avoided cleaning my stove top. Win-win. 20+ minutes in the oven and then serve over slathered the yogurt … it just got more beautiful from there when I added fresh jalapenos, garden tomatoes, cucumbers that I scored so that the edges were pretty, and tons of cilantro. I finished with pretty, red onion slices and some mint leaves, and everyone was happy!
Not that I advocate you wait until all your food has been around awhile before using it, but this is further proof that putting bling into your cuisine isn’t complicated or time consuming.
Now for a long walk to eliminate the pandemic middle I’ve grown. Ugh. Please pass me the cucumbers again.
So to begin with, ground turkey is not something you serve without adding additional ingredients to improve it. I chose powerful Asian flavors, and accent with heat, and used grated carrots for moisture. Then by adding preserved lemon and chili flakes to low fat plain Greek yogurt, I had a great sauce to serve, and a meal that featured cool, spicy, sweet, crunchy, and salty.
I find that baking my meatballs is just a great time-saver, even though the pan does a beautiful job at browning. Since these meatballs were on the platter with other items, I didn’t need a caramelized exterior. Yay, because I also avoided cleaning my stove top. Win-win. 20+ minutes in the oven and then serve over slathered the yogurt … it just got more beautiful from there when I added fresh jalapenos, garden tomatoes, cucumbers that I scored so that the edges were pretty, and tons of cilantro. I finished with pretty, red onion slices and some mint leaves, and everyone was happy!
Not that I advocate you wait until all your food has been around awhile before using it, but this is further proof that putting bling into your cuisine isn’t complicated or time consuming.
Now for a long walk to eliminate the pandemic middle I’ve grown. Ugh. Please pass me the cucumbers again.
RECIPE: Vietnamese Turkey Meatballs
with a Lemon Chili Yogurt Sauce
Serves 4 | Click here to download PDF version
MEATBALLS:
½ C grated carrots
1 T finely chopped mint
1 lb. ground chicken
2 t fresh grated ginger
½ t Singapore Seasoning (Penzeys)
1 large egg
¼ C chopped cilantro
1/3 C chopped Vidalia or other sweet onion
1 heaping T chopped fresh garlic
1 t sesame oil
1 t kosher salt and ½ t black pepper
2 T Italian breadcrumbs
2 T olive oil to grease baking dish
YOGURT SAUCE:
10 oz. plain Greek yogurt
¼ C chopped preserved lemon rinds (or zest of one lemon and 1 T lemon juice)
½ t kosher salt and ¼ t black pepper
1 – 2 t crushed red pepper flakes
GARNISH:
1 C sliced jalapeño, 1 small cucumber sliced, 3 Roma tomatoes cut in eighths, 6 – 8 slices red onion, sprinkling of cilantro.
½ C grated carrots
1 T finely chopped mint
1 lb. ground chicken
2 t fresh grated ginger
½ t Singapore Seasoning (Penzeys)
1 large egg
¼ C chopped cilantro
1/3 C chopped Vidalia or other sweet onion
1 heaping T chopped fresh garlic
1 t sesame oil
1 t kosher salt and ½ t black pepper
2 T Italian breadcrumbs
2 T olive oil to grease baking dish
YOGURT SAUCE:
10 oz. plain Greek yogurt
¼ C chopped preserved lemon rinds (or zest of one lemon and 1 T lemon juice)
½ t kosher salt and ¼ t black pepper
1 – 2 t crushed red pepper flakes
GARNISH:
1 C sliced jalapeño, 1 small cucumber sliced, 3 Roma tomatoes cut in eighths, 6 – 8 slices red onion, sprinkling of cilantro.
Combine all meatball ingredients from carrots to breadcrumbs, and form into about 14 – 16 meatballs. Grease a small glass baking dish with the 2 T oil, and arrange meatballs just touching but not crowded. Bake in a 375 degree F oven for 20 -23 minutes or until bubbling and cooked through. (Make sure meatballs are room temperature before baking for best result.)
Combine yogurt with preserved lemon, salt and pepper, and chili flakes and blend well.
To serve, slather the yogurt sauce on the bottom of a large platter. Top with the cooked meatballs. Then begin to arrange the other ingredients around and atop the meatballs and yogurt.
Combine yogurt with preserved lemon, salt and pepper, and chili flakes and blend well.
To serve, slather the yogurt sauce on the bottom of a large platter. Top with the cooked meatballs. Then begin to arrange the other ingredients around and atop the meatballs and yogurt.
©Recipe and Photo Copyright Camine Pappas, 2021. All rights reserved.
Baking is so, so different from cooking. The rules that bind it together are set in stone and predictability is how you measure success. Unlike, say, being a bit generous with the dill weed in a meatloaf -- which will change the flavors without dramatically changing the end result -- adding more baking powder doesn’t just change a cookie, it may flat-out ruin it. Given this locus of discipline many shy away from baking with abandon. Then the other side of the coin is once you build a process of success there is plenty of room for creativity. That’s where I live, actually. And this cookie is proof.
I often approach cooking by looking at something that works; meaning nailing the ratio of flour, to sugar, to fats, to leavening, (see BASIC recipe below in tabs,) and then ask myself about ways to switch out elements of flavor, texture, or color. I also start most recipes by looking in my pantry and taking stock of what I can do with what I already have. For instance, we know that apple sauce is a great addition to muffins and cakes. It adds moisture and sweetness, and a soft texture. Since partnering with Raven’s Originals foods as a recipe developer, I find their apple butter to be extremely well balanced and smooth, superior almost to apple sauce. So, why not try it in a cookie?
The perceptions from others, when I tell them about combinations, is fascinating to me. A friend of mine, when I informed her that I was adding white chocolate chips to the apple cookie recipe, gently grimaced at the combination, and I wondered why. Do we hear the word “chocolate” and think of cocoa and there's a whole taste stuck in our heads? Because white chocolate is NOT CHOCOLATE. There is no cocoa in it. (Click here to read why.) It is curious to me why we even call it that. It melts differently. It doesn’t really awaken the palate like regular chocolate. It is more of a buttery element. And that’s why I wanted it for my apple butter cookies. (It totally works beyond belief, by the way!)
The perceptions from others, when I tell them about combinations, is fascinating to me. A friend of mine, when I informed her that I was adding white chocolate chips to the apple cookie recipe, gently grimaced at the combination, and I wondered why. Do we hear the word “chocolate” and think of cocoa and there's a whole taste stuck in our heads? Because white chocolate is NOT CHOCOLATE. There is no cocoa in it. (Click here to read why.) It is curious to me why we even call it that. It melts differently. It doesn’t really awaken the palate like regular chocolate. It is more of a buttery element. And that’s why I wanted it for my apple butter cookies. (It totally works beyond belief, by the way!)
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This is a winner in every way. They are chewy on the first day, more cake-like from then on. They retain their sort of “plopped on the pan” shape even after cooking. So I love how rustic they look. I highly recommend these confections alongside a bowl of vanilla ice cream. And since my creative side once awakened goes on and on, I can literally think of dozens of ways to change and use these. Add toasted walnuts. Use them in place of a vanilla wafer and cover them with custard and whipped cream for sheet pudding. Smooth them flat, add some ground corn flakes, and use as a base for a baked apple tart. You see, once you find processes that work, there is no reason your crazy experimental side can’t take over.
I suggest you start here having fun here!
I suggest you start here having fun here!
RECIPE: White Chocolate Chip Apple Butter Cookies
Makes 2 Dozen | Click here to download printable PDF version
½ C shortening
½ C white sugar
1 large egg
1 ½ t vanilla extract
½ C apple butter (I used Raven’s Original™)
1 ¾ all-purpose flour
½ t baking soda
½ t kosher salt
½ t allspice
½ C white chocolate chips
½ C white sugar
1 large egg
1 ½ t vanilla extract
½ C apple butter (I used Raven’s Original™)
1 ¾ all-purpose flour
½ t baking soda
½ t kosher salt
½ t allspice
½ C white chocolate chips
Preheat an oven to 375 degrees F. Place a piece of parchment paper on a baking sheet.
In a mixer set on medium blend the sugar, vanilla, egg, and shortening. Mix for about 90 seconds. Add the apple butter and mix until well blended but not overly worked. Add the flour, 1/3 of it at a time. Add the baking powder, salt, and allspice with the first batch of flour. When blended fold in the white chocolate chips. Drop by spoonfuls onto the baking sheet. Bake for 8 – 9 minutes until golden on the edges. Let cool on sheet slightly, remove, and eat!
In a mixer set on medium blend the sugar, vanilla, egg, and shortening. Mix for about 90 seconds. Add the apple butter and mix until well blended but not overly worked. Add the flour, 1/3 of it at a time. Add the baking powder, salt, and allspice with the first batch of flour. When blended fold in the white chocolate chips. Drop by spoonfuls onto the baking sheet. Bake for 8 – 9 minutes until golden on the edges. Let cool on sheet slightly, remove, and eat!
*1 C All Purpose Flour, ½ C white sugar, ½ C shortening, ½ t baking soda, ½ t kosher salt, 1 large egg is my go-to cookie base. By adding the ½ C apple butter I knew I needed to increase the flour by ¾ C. Boom, success. And then you can always add more spices. It’s a texture you’re shooting for. Have fun!
Slaving over a hot stove is usually a reference saved for those bound to tortured servitude; a permanent underclass of kitchen help that rarely sees the light of day: A statement I disagree with on almost every level. I personally find it incredibly soothing to stand before a steaming pan of food. And I have the gall to do it in front of my guests, wearing blingly bracelets, and sipping an embarrassingly expensive glass of wine.
So, when there is a creamy, cheesy, classic risotto on my stove in front of me, I’m almost giddy. Yes, it is about 40 minutes from heating the oil to spooning the mixture into your mouth. And it asks patience, but the rest of the technical acumen needed for this classic rice dish includes how to wield a large ladle, and knowing how to say “yum.” That’s about it.
Forty minutes may seem like a long time for you to be vigilant, slowly adding stock to a simmering saucepan of Arborio rice until it bursts into a white cloud of perfection, but the end result is a thick, soft, and beautiful side dish. It is also versatile. If you can follow the process of heating, and add aromatics, toast the rice, deglaze with wine, and then ladle in the liquid, you can add anything to change the theme. I’ve created risottos using mushrooms, apples, raisins, even salami to create an endless series of variations. In this case I added preserved lemons, and fresh ginger along with the cream, parmigiana reggiano cheese, and sweet onion. This gave the finished dish so much depth and mystery that’s it is almost hard to think it needed anything else to go with it. Trust me though. It gets better.
Forty minutes may seem like a long time for you to be vigilant, slowly adding stock to a simmering saucepan of Arborio rice until it bursts into a white cloud of perfection, but the end result is a thick, soft, and beautiful side dish. It is also versatile. If you can follow the process of heating, and add aromatics, toast the rice, deglaze with wine, and then ladle in the liquid, you can add anything to change the theme. I’ve created risottos using mushrooms, apples, raisins, even salami to create an endless series of variations. In this case I added preserved lemons, and fresh ginger along with the cream, parmigiana reggiano cheese, and sweet onion. This gave the finished dish so much depth and mystery that’s it is almost hard to think it needed anything else to go with it. Trust me though. It gets better.
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Arctic char is a fish that has the color and sweetness of salmon and the fresh flavor of trout. It is hearty yet luxurious. And so easy to make. When cooked it is turns into a gorgeous saffron orange. The hue is vibrant, sassy, and honest. I needed that kind of sophistication to go along with my risotto.
I used heirloom tomatoes for the relish because I wanted the deep red of those whose colors are more like brick than fire engine red. It made a beautiful dish in the end. You can use any tomato but the trick with this relish is to remove all the seeds. After halving and then quartering them, a sharp knife run along the inside to quickly remove the liquid and seeds gives you the result you desire. I added jalapeño for a bit of heat that pushes against the heady ginger and lemon, and makes the earthy sweet fish pop on your palette. The entire dish is balanced, and classy. The best way known to eliminate any underclass or torture from any sector you are a part of.
©Recipe and Photo Copyright Camine Pappas, 2021. All rights reserved.
I used heirloom tomatoes for the relish because I wanted the deep red of those whose colors are more like brick than fire engine red. It made a beautiful dish in the end. You can use any tomato but the trick with this relish is to remove all the seeds. After halving and then quartering them, a sharp knife run along the inside to quickly remove the liquid and seeds gives you the result you desire. I added jalapeño for a bit of heat that pushes against the heady ginger and lemon, and makes the earthy sweet fish pop on your palette. The entire dish is balanced, and classy. The best way known to eliminate any underclass or torture from any sector you are a part of.
©Recipe and Photo Copyright Camine Pappas, 2021. All rights reserved.
RECIPE: Baked Artic Char with Lemon Parmesan Risotto
Topped With Preserved Lemon and Ginger Tomato Relish
SERVES 4 | Click here to download PDF printable version
FISH:
1 ½ lb. arctic char filet cut into 4 servings rubbed with 2 T olive oil and lightly salted and peppered
RISOTTO:
1 C arborio rice
8 C simmering water
2 Knorr vegetable bouillon cubes
1 Knorr beef bouillon cube
2 T chopped preserved lemons
1 T grated fresh ginger
1 T garlic sliced thinly
¼ C heavy cream
¼ C dry white wine
¼ C finely chopped fresh flat leaf parsley
2 T olive oil
¼ sweet white onion thinly sliced
½ C rough grated fine parmigiana reggiano cheese
1 ½ t kosher salt
¾ t black pepper
TOMATO RELISH:
Enough heirloom tomatoes seeded and cut into large chunks to make 2 ½ C
1 small jalapeño diced
½ small shallot diced
1 T olive oil
1 t grated fresh ginger
2 t chopped fresh preserved lemon
½ t kosher salt
½ t black pepper
Fresh chives to garnish
1 ½ lb. arctic char filet cut into 4 servings rubbed with 2 T olive oil and lightly salted and peppered
RISOTTO:
1 C arborio rice
8 C simmering water
2 Knorr vegetable bouillon cubes
1 Knorr beef bouillon cube
2 T chopped preserved lemons
1 T grated fresh ginger
1 T garlic sliced thinly
¼ C heavy cream
¼ C dry white wine
¼ C finely chopped fresh flat leaf parsley
2 T olive oil
¼ sweet white onion thinly sliced
½ C rough grated fine parmigiana reggiano cheese
1 ½ t kosher salt
¾ t black pepper
TOMATO RELISH:
Enough heirloom tomatoes seeded and cut into large chunks to make 2 ½ C
1 small jalapeño diced
½ small shallot diced
1 T olive oil
1 t grated fresh ginger
2 t chopped fresh preserved lemon
½ t kosher salt
½ t black pepper
Fresh chives to garnish
METHOD:
Seed and chop tomatoes. Add all other ingredients. Mix and set aside. No need to refrigerate as it does well with all the flavors melding at room temperature.
For risotto, bring 8 C of water to a boil, then lower heat, add the three cubes of bouillon and dissolve. Keep it at a simmer but not a boil. Set a huge ladle in the liquid and keep close to the pan for the risotto. Now bring a very large saucepan to high heat and add the oil. Then add the onions and let them sweat. Add the garlic, preserved lemon and the rice and stir on medium high heat until the rice begins to slightly toast, about 3 minutes, stirring constantly. Add the fresh ginger, salt and pepper, and then deglaze with the white wine. Lower heat to medium and then ladle in the first of the stock from the dissolved bouillon about ½ C at a time. Stir and bit and let bubble on medium low until the liquid is absorbed. Repeat this process for about 40 minutes until the rice is soft and swollen and creamy. You may only use about 6 cups, but you don’t want to run out! Now add the cheese, parsley, and the cream and stir. Cover with lid and let sit on very low while you cook the fish.
Preheat oven to 450 degrees F so it is hot when the risotto is done. Place char filets in a large baking dish set about an inch apart on top of parchment paper. Bake for about 8 – 10 minutes until barely opaque.
To plate nest the fish on top of the serving of risotto, cover with some of the tomato relish, and garnish with the chives.
Seed and chop tomatoes. Add all other ingredients. Mix and set aside. No need to refrigerate as it does well with all the flavors melding at room temperature.
For risotto, bring 8 C of water to a boil, then lower heat, add the three cubes of bouillon and dissolve. Keep it at a simmer but not a boil. Set a huge ladle in the liquid and keep close to the pan for the risotto. Now bring a very large saucepan to high heat and add the oil. Then add the onions and let them sweat. Add the garlic, preserved lemon and the rice and stir on medium high heat until the rice begins to slightly toast, about 3 minutes, stirring constantly. Add the fresh ginger, salt and pepper, and then deglaze with the white wine. Lower heat to medium and then ladle in the first of the stock from the dissolved bouillon about ½ C at a time. Stir and bit and let bubble on medium low until the liquid is absorbed. Repeat this process for about 40 minutes until the rice is soft and swollen and creamy. You may only use about 6 cups, but you don’t want to run out! Now add the cheese, parsley, and the cream and stir. Cover with lid and let sit on very low while you cook the fish.
Preheat oven to 450 degrees F so it is hot when the risotto is done. Place char filets in a large baking dish set about an inch apart on top of parchment paper. Bake for about 8 – 10 minutes until barely opaque.
To plate nest the fish on top of the serving of risotto, cover with some of the tomato relish, and garnish with the chives.
Ginger & Mint Asian Meatballs with Peach Habanero Sauce Over Sautéed Pepper and Jalapeño Slaw
You grew up with jam, I grew up with jam. You slathered it on your buttered toast for breakfast then replaced the lid, put it back in the door of the refrigerator, and that was the last you touched it for the day.
I have a vastly different relationship with jam. It is a magic ingredient and I use it everywhere.
So, what do I mean by everywhere? Here are some examples of all the times you are in a relationship with jam: Enjoy that raspberry vinaigrette on your spinach salad? Jam. Love the sweet crust on the outside of an Easter spiral ham? Jam. Can’t get enough of a good fruit glaze on the top of cheesecake? Jam. And finally, how about that yummy orange coating we often slather atop roasted carrots? Yes, Jam.
I have a vastly different relationship with jam. It is a magic ingredient and I use it everywhere.
So, what do I mean by everywhere? Here are some examples of all the times you are in a relationship with jam: Enjoy that raspberry vinaigrette on your spinach salad? Jam. Love the sweet crust on the outside of an Easter spiral ham? Jam. Can’t get enough of a good fruit glaze on the top of cheesecake? Jam. And finally, how about that yummy orange coating we often slather atop roasted carrots? Yes, Jam.
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Any time you have a fruit that has been sweetened, jelled slightly, and simmered into a cup of delicious sticky-ness, that is jam. (Yes, peppers are often considered a fruit!) And you don’t have to limit it to fruit. There’s bacon jam, jalapeño jam. And one my favorites is red pepper jelly. And if you don’t believe I’m a food geek after reading my blog, you will when I tell you I’m keen to create a kalamata olive jam. Yes. Stay tuned!
Fruits lend a unique element to food. They can act as a bit of sweetness to offset an acidic note. They can thicken sauces. Create depth of flavor. Offer refreshing flavors against the savory. And they’re soooo beautiful! They are fantastic over meats, especially when combined with a bit of vinegar, onion, and pepper and cooked into a chutney. Try simmering with a bit of white wine and Dijon mustard and you will understand heaven. And in this gem of a meal, the humble jam helps create the most beautiful and perfectly flavored glaze for a humble Chinese meatball.
Fruits lend a unique element to food. They can act as a bit of sweetness to offset an acidic note. They can thicken sauces. Create depth of flavor. Offer refreshing flavors against the savory. And they’re soooo beautiful! They are fantastic over meats, especially when combined with a bit of vinegar, onion, and pepper and cooked into a chutney. Try simmering with a bit of white wine and Dijon mustard and you will understand heaven. And in this gem of a meal, the humble jam helps create the most beautiful and perfectly flavored glaze for a humble Chinese meatball.
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I intentionally blend flavors to their highest and best expression. Or at least that is my goal. And when tasked by Raven’s Original Foods to create a recipe using their gorgeous Peach Habanero jam, I couldn’t get my apron on fast enough.
First, I opened the jar and took a couple of bites. Pressing it around in my mouth and inhaling slightly so I could get all the top notes as well as the subtle flavors at the finish. I wanted to understand the jam's consistency and find out if it was more sweet than hot or the other way around. Licking the spoon until it was clean was how this saga ended. And now I knew what I would do. Magic is about to be made.
When blending the meatballs I knew I must include the key Asian flavors of ginger and garlic, punctuated with herbs, aromatics, and the right amount of salt and pepper. This would help the heat of the jam sing! (I find that using a zester to grate the fresh ginger and the fresh garlic creates a more refined flavor experience.) After mixing everything together and then forming them into the small meatballs, I set them aside to work on the rest of the prep. Seriously, aren’t they the prettiest little bites?
On this night I wanted to skip the carbs (although serving these meatballs and slaw over steaming jasmine rice would be rather dreamy). Turns out I was just as happy without the rice, simply laying it all over a good, crunchy slaw. By sautéing the pepper, jalapeno, and onion in a hot pan with a little oil and salt and pepper, I created an automatic dressing for the slaw. Combining the cooked peppers and cold cabbage helps dial down any bitterness. As a ‘fleurissent finale’ I added torn basic to the warm mixture to gently perfume the slaw. Absolutely the perfect decision.
When it comes to the size and style of your chopped ingredients, there are no hard and fast rules. Sometimes you want everything diced small. Other times you want large chunks. In this case I wanted long, elegant strips that would be beautiful but ensure you could detect each flavor individually. I wanted a solid identity preserved in my peppers.
Another trick was to slightly warm the jam and the sweet vinegar in a small pan before pouring it over the meatballs. Otherwise the cold sauce cools everything down. Maintaining the temperature of the beef while sautéing is important for consistency.
First, I opened the jar and took a couple of bites. Pressing it around in my mouth and inhaling slightly so I could get all the top notes as well as the subtle flavors at the finish. I wanted to understand the jam's consistency and find out if it was more sweet than hot or the other way around. Licking the spoon until it was clean was how this saga ended. And now I knew what I would do. Magic is about to be made.
When blending the meatballs I knew I must include the key Asian flavors of ginger and garlic, punctuated with herbs, aromatics, and the right amount of salt and pepper. This would help the heat of the jam sing! (I find that using a zester to grate the fresh ginger and the fresh garlic creates a more refined flavor experience.) After mixing everything together and then forming them into the small meatballs, I set them aside to work on the rest of the prep. Seriously, aren’t they the prettiest little bites?
On this night I wanted to skip the carbs (although serving these meatballs and slaw over steaming jasmine rice would be rather dreamy). Turns out I was just as happy without the rice, simply laying it all over a good, crunchy slaw. By sautéing the pepper, jalapeno, and onion in a hot pan with a little oil and salt and pepper, I created an automatic dressing for the slaw. Combining the cooked peppers and cold cabbage helps dial down any bitterness. As a ‘fleurissent finale’ I added torn basic to the warm mixture to gently perfume the slaw. Absolutely the perfect decision.
When it comes to the size and style of your chopped ingredients, there are no hard and fast rules. Sometimes you want everything diced small. Other times you want large chunks. In this case I wanted long, elegant strips that would be beautiful but ensure you could detect each flavor individually. I wanted a solid identity preserved in my peppers.
Another trick was to slightly warm the jam and the sweet vinegar in a small pan before pouring it over the meatballs. Otherwise the cold sauce cools everything down. Maintaining the temperature of the beef while sautéing is important for consistency.
When everything came together it was a true jam-fest of flavor and texture. Hot, sweet, tangy, crunchy, and amazing. Another super-win using an ingredient that frankly, I can’t “RAVE” enough about. Check out the full recipe below, go to www.ravensoriginals.com to buy the jam, and get cooking!
RECIPE: Ginger & Mint Asian Meatballs with Peach Habanero Sauce Over Sautéed Pepper and Jalapeño Slaw
Serves 4 | Click here to download PDF of recipe
MEATBALLS:
1 1/4 lb ground sirloin
1 ½ t grated ginger root
1 T grated garlic, about 2 large cloves
2 T fresh grated flat leaf parsley (plus more for garnish)
2 T chopped scallions
2 T chopped cilantro
1 ½ t fresh chopped mint
¼ C white onion, chopped
1 t kosher salt, ¼ t black pepper
SLAW:
1 C orange pepper, sliced into long strips
1 C yellow pepper, sliced into long strips
¼ red onion, cut into thin slices
1 heaping T chopped jalapeño
2 cups regular green cabbage thinly sliced (keep in separate bowl)
Large handful of fresh basil leaves, gently torn
½ t kosher salt, 1/8 t black pepper
2 T light oil such as vegetable, sunflower, or avocado oil
4 small wedges of fresh lime
GLAZE:
¾ C Raven’s Original™ Peach Habanero Jam
3 t rice wine vinegar
1 1/4 lb ground sirloin
1 ½ t grated ginger root
1 T grated garlic, about 2 large cloves
2 T fresh grated flat leaf parsley (plus more for garnish)
2 T chopped scallions
2 T chopped cilantro
1 ½ t fresh chopped mint
¼ C white onion, chopped
1 t kosher salt, ¼ t black pepper
SLAW:
1 C orange pepper, sliced into long strips
1 C yellow pepper, sliced into long strips
¼ red onion, cut into thin slices
1 heaping T chopped jalapeño
2 cups regular green cabbage thinly sliced (keep in separate bowl)
Large handful of fresh basil leaves, gently torn
½ t kosher salt, 1/8 t black pepper
2 T light oil such as vegetable, sunflower, or avocado oil
4 small wedges of fresh lime
GLAZE:
¾ C Raven’s Original™ Peach Habanero Jam
3 t rice wine vinegar
Blend ground sirloin with ginger, garlic, onion, parsley, cilantro, mint, scallions, salt, and pepper. Form into small 1” meatballs and set aside. It makes about 15 - 20. Combine the slaw ingredients from peppers down to jalapeño. Slice the cabbage and set aside. Put the mango jam and vinegar in a bowl and whisk to combine.
Bring a sauté pan to high heat, add the 2 T vegetable oil, and add the pepper, onion, and jalapeño mixture. Let cook for about a minute to soften and add the salt and pepper. Toss and let sear until there’s a bit of charring on some of the peppers. Then turn the cooked pepper mixture into the bowl with the cabbage and toss. While still hot add the torn basil pieces and fold them in to gently flavor the slaw, then set aside.
In the same sauté pan, on medium high heat, add the meatballs and brown on one side. Jostle pan a little to keep meatballs turning over and cook until they are brown, and feel firm but not overcooked, which takes about 2 – minutes per side.
Combine the Peach Jam and the vinegar in a small pan and heat slightly before you pour the jam mixture over the top. Then lower heat, and let it bubble for about 3-4 minutes on medium low to finish cooking the meatballs.
To serve, arrange a bit of the wilted slaw mixture on the plate. Top with 4 – 5 meatballs, and drizzle with the mango habanero sauce. Garnish with a fresh lime, and a basil leaf, and a sprinkling of parsley.
NOTE: Can serve with white rice if desired.
Bring a sauté pan to high heat, add the 2 T vegetable oil, and add the pepper, onion, and jalapeño mixture. Let cook for about a minute to soften and add the salt and pepper. Toss and let sear until there’s a bit of charring on some of the peppers. Then turn the cooked pepper mixture into the bowl with the cabbage and toss. While still hot add the torn basil pieces and fold them in to gently flavor the slaw, then set aside.
In the same sauté pan, on medium high heat, add the meatballs and brown on one side. Jostle pan a little to keep meatballs turning over and cook until they are brown, and feel firm but not overcooked, which takes about 2 – minutes per side.
Combine the Peach Jam and the vinegar in a small pan and heat slightly before you pour the jam mixture over the top. Then lower heat, and let it bubble for about 3-4 minutes on medium low to finish cooking the meatballs.
To serve, arrange a bit of the wilted slaw mixture on the plate. Top with 4 – 5 meatballs, and drizzle with the mango habanero sauce. Garnish with a fresh lime, and a basil leaf, and a sprinkling of parsley.
NOTE: Can serve with white rice if desired.
Recipe and Photo ©Camine Pappas, 2021. All rights reserved
| PART 1 - Cooking in the Time of COVID It's okay to Live in the Moment. It occurs to me that we are lost in a sea of bad news while being horrifically engulfed in a tide that never recedes. That’s a lot of bad going on. It’s been so long since I’ve seen the shore I don’t remember what dry ground even feels like. Sure, I have experienced a lot of “interesting events” over my many decades here on earth, but these are unprecedented times. I don’t recall ever feeling so disconnected, unsure, or fearful. There is no compass point we can rely on for parsing this information or translate what’s going on. Some out there may teeter between believing this is either an alien virus leaked from Area 51, or a political tool to scare and control us. I’m not even going to say I’m somewhere in the middle, because even my “gut reactions” are all over the place. I miss being sure. I wish I had the magic bean for us to plant a mighty stalk that grows above the clouds of uncertainty letting me peer into truth. Or that I could hire a translator that would smile through horn-rimmed framed lenses while setting everything straight. And, I wish I could sleep without terror. All of these thoughts are not necessarily productive or logical. What, then do I need? |  Serving up something with love during one of my cooking demonstrations.  Peaceful setting along the back-roads of home give me a sense of calm and confidence. |
I have mused over the last few weeks that my uncertainly isn’t all due to a lack of access to the truth, but from my former reliance on it. Have I learned how to live my life only when there are guardrails on my daily path and no forks in the road? Have I succumbed to thinking there is a guaranteed future that was taken away from me? Worse still, could it be that my fearfulness is of my own making, and that it rises because I am trapped into believing the ability to avoid suffering, failure, or death is possible?
A wild notion is developing in me that might be the simplest answer to all of this; a kind of parallel truth we may be missing. And that is, what if we all suddenly knew these three things deeply, and in doing so could take back the control we’ve given over to EVERYTHING and EVERYONE else?
Those three bullets can be summarized like this: If we have respect for self, are aware of the existence of things beyond our own selves that are equal in importance to our own appetites, and can cultivate an ability to have full joy by focusing on the present, we just might get through this. (And the other trials that will surely come!)
A wild notion is developing in me that might be the simplest answer to all of this; a kind of parallel truth we may be missing. And that is, what if we all suddenly knew these three things deeply, and in doing so could take back the control we’ve given over to EVERYTHING and EVERYONE else?
- NUMBER ONE: We all have huge worth, and it exists apart from being measured by what we own, or who we know. We will never not matter to someone. Also, E F Hutton isn’t God. Mr. Rogers was right. And you are actually kind, smart, and important.
- NUMBER TWO: Our health is truly interconnected to our social responsibility. It does require effort to be well fed and we should seek to spend more time doing it right. Also, our diseases can be partly blamed on our own attitude towards who is responsible for telling us what's healthy (you are, by the way), our disrespect for our fellow living things, and our constant effort to mitigate our self-loathing.
- NUMBER THREE: We will all die and that’s okay. But for most of us, not quite now. This minute you are still alive, viable, and powerful and you can make a difference. Failure is survivable. You really don’t need anyone to add you as a Friend. And what I really want to tell you is being famous isn’t nearly as important as being vital to one person right now.
Those three bullets can be summarized like this: If we have respect for self, are aware of the existence of things beyond our own selves that are equal in importance to our own appetites, and can cultivate an ability to have full joy by focusing on the present, we just might get through this. (And the other trials that will surely come!)
Feeling lonely? Make bread! You and the living yeast can be buddies for the day!
PART 2 - Feeling Joy in the Time of COVID
Do What Makes you Happy.
Our bodies have an amazing super power: The ability to smell and taste. Both which gives us such a rush of pleasure and joy we should revel in this being life’s greatest gift! Joy has been shown to boost endorphins, strengthen our immune system, and even out our ability to handle stress. I love when someone puts a good bit of food in their mouths and then begin swooning with happiness! Is this not a goal we should all strive to have?
For several weeks now my recipes have taken a turn towards comfort and familiar foods. I have rediscovered good beef stew. And remembered why creamed peas make me happy. Whether you choose to download and cook these recipes, or just enjoy the photos and the accompanying drool they provoke, I hope they help you feel powerful, even without a beanstalk.
Do What Makes you Happy.
Our bodies have an amazing super power: The ability to smell and taste. Both which gives us such a rush of pleasure and joy we should revel in this being life’s greatest gift! Joy has been shown to boost endorphins, strengthen our immune system, and even out our ability to handle stress. I love when someone puts a good bit of food in their mouths and then begin swooning with happiness! Is this not a goal we should all strive to have?
For several weeks now my recipes have taken a turn towards comfort and familiar foods. I have rediscovered good beef stew. And remembered why creamed peas make me happy. Whether you choose to download and cook these recipes, or just enjoy the photos and the accompanying drool they provoke, I hope they help you feel powerful, even without a beanstalk.
RECIPE: Onion and Green Pepper Tender Beef Stew Over Mashed New Potatoes
Serves 4 | Click here for printable PDF
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INGREDIENTS:
1 ½ lb Stew Meat Chunks (at room temperature, and patted dry of moisture)
2 T oil
½ large green pepper cut into strips
¼ large sweet onion cut into strips
2 large cloves of garlic finely chopped
2 t dried oregano
½ paprika
1 bay leaf
1 t salt, ¼ pepper
1 beef bouillon cube
2 ½ C boiling water
½ C cabernet sauvignon
(Roux with 2 t corn starch and 2-3 T water)
Fresh parsley to garnish
1 ½ lb Stew Meat Chunks (at room temperature, and patted dry of moisture)
2 T oil
½ large green pepper cut into strips
¼ large sweet onion cut into strips
2 large cloves of garlic finely chopped
2 t dried oregano
½ paprika
1 bay leaf
1 t salt, ¼ pepper
1 beef bouillon cube
2 ½ C boiling water
½ C cabernet sauvignon
(Roux with 2 t corn starch and 2-3 T water)
Fresh parsley to garnish
Heat large saucepan with the oil. When hot add the meat and sear well on one side. Add the onion and green peppers. Toss until onions begin to show a little browning. Add the garlic and stir and sauté, turning beef until browned on the other side for just a couple minutes. Then add the bouillon that is dissolved in the water, the red wine, and the oregano, and paprika. Stir to combine. Add the bay leaf. Cover with a lid. Turn to low and let simmer on very low for 1 hour and 45 minutes. Taste and add salt and pepper if needed. Stew is done when meat can be shredded. Simmer on low for another 15 minutes if needed. Remove from heat, stir in roux to thicken. Serve over mashed potatoes and garnish with parsley.
©Recipe and Photo Copyright Camine Pappas, 2020. All rights reserved.
RECIPE: Quick-Pasta-Whatever with Skillet Marinara Sauce
Serves 4 | Click here for printable PDF
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During the quarantine we got creative with cravings since you can only eat survival food for so long and you need something fresh! Ron wanted spaghetti, but I couldn’t stand to open a jar of Prego sauce. So, I came up with this variation that turned out to be easy, and the perfect comfort food.
INGREDIENTS:
½ lb ground beef (90%)
½ pint cherry tomatoes quartered
1 large stalk celery cut into small dice
1/3 sweet onion, diced
2 large cloves of garlic finely diced
1 can tomato sauce (plain, no flavorings)
2 T light olive oil
2 T balsamic vinegar
2 T white sugar
¼ t each of paprika and turmeric powder
1 heaping T dried good oregano
Salt and pepper to taste (about 1 ½ t salt and ¼ t pepper)
1 ½ C egg noodles (dry) cooked to al dente
Shaved parmigiana reggiano cheese and parsley to garnish.
½ lb ground beef (90%)
½ pint cherry tomatoes quartered
1 large stalk celery cut into small dice
1/3 sweet onion, diced
2 large cloves of garlic finely diced
1 can tomato sauce (plain, no flavorings)
2 T light olive oil
2 T balsamic vinegar
2 T white sugar
¼ t each of paprika and turmeric powder
1 heaping T dried good oregano
Salt and pepper to taste (about 1 ½ t salt and ¼ t pepper)
1 ½ C egg noodles (dry) cooked to al dente
Shaved parmigiana reggiano cheese and parsley to garnish.
Heat large saucepan with the oil. Add the onion and celery and tomatoes and cook until onions are translucent. Add the garlic and stir until fragrant. Add the ground beef and cook on medium until almost done. Add the tomato sauce, balsamic vinegar, sugar, paprika, turmeric, oregano, and salt and pepper. Simmer on low for about 30 minutes. In the meantime bring 8-10 C salted water to a boil. Add pasta. Cook to al dente. Drain and add to meat sauce and combine. Serve.
When God invented sugar it must have been a very good day. Even though we all consume larger quantities than we should, there is no question we would do anything to experience its rush of pleasure. We serve it at all the most important life events. Even the saying, "life is short, eat dessert first!" proves we would rather have sugar than almost any other food. We call loved ones, "sweetie." People who talk nice to us are "sugar coating it." And adding sugar to cocoa beans has literally changed the planet! Oh, sugar, sugar, sugar! I worship sugar!
Which, I'm thinking, is why God probably kept it to himself for millennia.... no doubt leaked by the dark forces.
Um, thank you dark forces? Oh dear...
Which, I'm thinking, is why God probably kept it to himself for millennia.... no doubt leaked by the dark forces.
Um, thank you dark forces? Oh dear...
The sugar beet and sugar cane are the two main sources of refined sugar production, which seems trivial. However sugar itself has become one of the key commodities of modern times. I actually grew up near a small town where there was a sugar beet factory. Constructed in 1903 in Garland Utah , the Utah Sugar Company was in operation until 1978. I will tell you. The smell from that plant is nothing like the sweet final product. Odd, eh?
Want to know more? Here are some interesting facts published on sucrose.com about sugar:
"It was the major expansion of the Arab peoples in the seventh century AD that led to a breaking of the secret. When they invaded Persia in 642 AD they found sugar cane being grown and learnt how sugar was made. As their expansion continued they established sugar production in other lands that they conquered including North Africa and Spain. However, it is thought that cane sugar was first used by man in Polynesia from where it spread to India. In 510 BC the Emperor Darius of what was then Persia invaded India where he found "the reed which gives honey without bees". The secret of cane sugar, as with many other of man's discoveries, was kept a closely guarded secret whilst the finished product was exported for a rich profit."
Want to know more? Here are some interesting facts published on sucrose.com about sugar:
"It was the major expansion of the Arab peoples in the seventh century AD that led to a breaking of the secret. When they invaded Persia in 642 AD they found sugar cane being grown and learnt how sugar was made. As their expansion continued they established sugar production in other lands that they conquered including North Africa and Spain. However, it is thought that cane sugar was first used by man in Polynesia from where it spread to India. In 510 BC the Emperor Darius of what was then Persia invaded India where he found "the reed which gives honey without bees". The secret of cane sugar, as with many other of man's discoveries, was kept a closely guarded secret whilst the finished product was exported for a rich profit."
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Let's talk about some of my latest sugary treats. They have produced so many happy tummies so it is hard for me to think about being a perpetrator of dark arts. Really, how could a candy sprinkle be evil?
It turns out we do need to be a bit mindful of the stuff. The Huffington Post has published a very interesting article explaining what happens when we become sugar addicts. It is worth the read. I find that between the lines the logic lies in understanding that we must have balance. And that a lot of our sugar and other unhealthy items are found in processed foods. I work very hard to avoid a processed food diet and find that if you eat naturally you can probably imbibe responsibly without too much harm...
But I will let you decide with every, delicious, crystallized, sparkling, happy bite...
It turns out we do need to be a bit mindful of the stuff. The Huffington Post has published a very interesting article explaining what happens when we become sugar addicts. It is worth the read. I find that between the lines the logic lies in understanding that we must have balance. And that a lot of our sugar and other unhealthy items are found in processed foods. I work very hard to avoid a processed food diet and find that if you eat naturally you can probably imbibe responsibly without too much harm...
But I will let you decide with every, delicious, crystallized, sparkling, happy bite...
RECIPE: Quick Watermelon Ice Cream
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6-7 C of ripe watermelon, cut into chunks
1 C sweetened condensed milk
Dash of salt
1 C sweetened condensed milk
Dash of salt
Place watermelon chunks on parchment paper on baking sheet. Freeze for 4 hours. Then take watermelon and put into a food processor. Process until smaller chunks. Add the sweetened condensed milk and the salt. Blend until very creamy. Pour into a dish and smooth out top. Cover with cling film. Return to freezer for 3-4 hours until firm. Serve!
Recipe inspired by several online posts.
Recipe inspired by several online posts.
RECIPE: Chai Bread Pudding
with White Nectarines and Mock Creme Anglais
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3 ripe nectarines sliced into 24 crescents and tossed in 1 T white sugar
8 pieces of white bread cubed and toasted
5 large eggs
1 C heavy cream
2 t vanilla extract
1/3 C sugar
1/8 t ground cloves
½ t cinnamon
½ t ground cardamom
1/8 C chopped candied ginger divided 6 ways
Butter for greasing large muffin tins
Dash of salt
Sea salt to garnish
MOCK ANGLAIS SAUCE:
½ C sweetened condensed milk
3-4 T whole milk
3 T lemon curd
8 pieces of white bread cubed and toasted
5 large eggs
1 C heavy cream
2 t vanilla extract
1/3 C sugar
1/8 t ground cloves
½ t cinnamon
½ t ground cardamom
1/8 C chopped candied ginger divided 6 ways
Butter for greasing large muffin tins
Dash of salt
Sea salt to garnish
MOCK ANGLAIS SAUCE:
½ C sweetened condensed milk
3-4 T whole milk
3 T lemon curd
Make the mock crème anglais and set aside.
Grease an oversized muffin tin generously with butter (6 muffin openings). Divide toasted bread evenly among 6 muffin openings until the stack is a bit above the top of the rim. Sprinkle with the chopped candied ginger. Thoroughly mix the eggs, cream, vanilla, spices, and dash of salt. Pour over the bread dividing evenly among all puddings. Gently press down the bread so it all touches the egg mixture. Let it soak for about an hour on the counter, or not more than 3 hours in the fridge. Be sure to bring to room temperature before cooking. Arrange the sugared slices nicely on top of the bread puddings.
Preheat oven to 375 degrees F. Bake for 20-22 minutes or until puffed and golden brown. Remove from oven and place pan on a rack. Let cool for about 10 minutes. Remove each personal bread pudding and serve with the sauce poured over the top. Can be refrigerated and then reheated in the micro. Keep sauce refrigerated.
Note: Can do in a baking dish, but check center to make sure it’s done.
Grease an oversized muffin tin generously with butter (6 muffin openings). Divide toasted bread evenly among 6 muffin openings until the stack is a bit above the top of the rim. Sprinkle with the chopped candied ginger. Thoroughly mix the eggs, cream, vanilla, spices, and dash of salt. Pour over the bread dividing evenly among all puddings. Gently press down the bread so it all touches the egg mixture. Let it soak for about an hour on the counter, or not more than 3 hours in the fridge. Be sure to bring to room temperature before cooking. Arrange the sugared slices nicely on top of the bread puddings.
Preheat oven to 375 degrees F. Bake for 20-22 minutes or until puffed and golden brown. Remove from oven and place pan on a rack. Let cool for about 10 minutes. Remove each personal bread pudding and serve with the sauce poured over the top. Can be refrigerated and then reheated in the micro. Keep sauce refrigerated.
Note: Can do in a baking dish, but check center to make sure it’s done.
RECIPE: Easy White Chocolate Cranberry Fudge
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3 ¾ C white chocolate chips (24 oz.)
14 oz. can sweetened condensed milk
1 t vanilla (I added 2 t)
1 ¼ C craisins
Pinch of salt (I also sprinkled kosher salt on top of the fudge at the end.)
14 oz. can sweetened condensed milk
1 t vanilla (I added 2 t)
1 ¼ C craisins
Pinch of salt (I also sprinkled kosher salt on top of the fudge at the end.)
Line a square baking pan with parchment paper. I used an 8” X 8” pan. The place white chocolate chips in a large bowl with the condensed milk and microwave on high for 1 minute. Stir. If needed, add about another 20-25 seconds, being careful not to overhead. Stir patiently until the chocolate is smooth and melted. Add the vanilla and the pinch of salt and quickly pour into the lined pan. Spread evenly. Can cool in fridge or on countertop until room temperature. Can freeze or store in fridge. Sprinkle with a bit more of the sea salt on top. Serve in small 1 inch squares!
©Photos Copyright Camine Pappas, 2019. All rights reserved.
For some reason, the thought of a spreadsheet filled with numbers makes me a bit queasy. I am always compiling and totaling my expenses and income for the year at the very LAST minute. <Insert image of husband with hands clenched, approaching my neck to wring it.> I mean, it's not like I, or anyone else look forward to taxes each year. The date is not circled on my calendar with hearts all around it. But I rationalize my procrastination in the most twisted way finding bizarre activities to replace completing my 1040 or Schedule C. I would ask you to indulge me when I say that I think putting an apron on is also an activity that falls into that "sorry, I can't count right now..." category. Right?
It's funny, really, because when I cook I appear to be quite a mathematician. My 'mis en place' looks similar to the vertical columns of my ignored spread sheet: Straight and tidy. Yet I still would rather be splattered with sauce than splayed out with a calculator in hand.
I see you nodding your head in agreement. So let's continue with FOOD! (For those shaking your heads "no," and linking arms with my frustrated husband, NO dinner for you.) :)
I will attempt to mitigate my folly by presenting you with several recipes that prove salivating is the perfect way to side-track your Federal duties. Let's take a look:
It's funny, really, because when I cook I appear to be quite a mathematician. My 'mis en place' looks similar to the vertical columns of my ignored spread sheet: Straight and tidy. Yet I still would rather be splattered with sauce than splayed out with a calculator in hand.
I see you nodding your head in agreement. So let's continue with FOOD! (For those shaking your heads "no," and linking arms with my frustrated husband, NO dinner for you.) :)
I will attempt to mitigate my folly by presenting you with several recipes that prove salivating is the perfect way to side-track your Federal duties. Let's take a look:
Brown Sugar Moroccan Salmon with Sautéed
Apple and Cucumber Relish
Sautéeing cucumbers and apples in butter with just the right other ingredients yields a soft and sweet backdrop for the tangy flavors of this simple relish.
Mounded atop a perfect salmon filet only makes it all the better. Made for a girlfriend's evening I was told this was one of their all time Camine favorites.
Mounded atop a perfect salmon filet only makes it all the better. Made for a girlfriend's evening I was told this was one of their all time Camine favorites.
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2 6 oz. salmon filets, skin removed, patted dry
2 small Fuji apples sliced into 1 inch square pieces or your choice of shape
1/3 English cucumber, halved then sliced into 1/8” slices
1/8 C slices of sweet white onion
2 large garlic cloves sliced thin
3 fresh basil leaves julienned
2 t fresh ginger minced or chopped finely
Handful fresh Italian parsley leaves chopped
1/3 C light packed light brown sugar divided
2 t Moroccan spice rub
3 T butter
1 T light oil
2 t kosher salt, 1 t black pepper for seasoning
1 C jasmine rice, cooked
1 C Spring greens for presentation
2 small Fuji apples sliced into 1 inch square pieces or your choice of shape
1/3 English cucumber, halved then sliced into 1/8” slices
1/8 C slices of sweet white onion
2 large garlic cloves sliced thin
3 fresh basil leaves julienned
2 t fresh ginger minced or chopped finely
Handful fresh Italian parsley leaves chopped
1/3 C light packed light brown sugar divided
2 t Moroccan spice rub
3 T butter
1 T light oil
2 t kosher salt, 1 t black pepper for seasoning
1 C jasmine rice, cooked
1 C Spring greens for presentation
Rub 1 T of the light oil on the salmon filets, then rub with half the brown sugar, and rub with the Moroccan seasoning. Place in small baking dish (with a bit of oil on the bottom,) allowing filets to be about 1 inch apart. Preheat oven to 400 degrees F. Place salmon in hot oven. Bake until salmon is done, about 12 minutes.
In a large saucepan, melt the butter. Add the apple and cucumber mixture and sauté until apples are soft, about 6-7 minutes. Put lid on keep warm until filets are cooked.
Plate by putting spring green dressed with a little red wine vinegar on plate, nestle cooked rice next to it. Top with cooked salmon and top with the apple relish mixture. Garnish with fresh parsley. Serve!
In a large saucepan, melt the butter. Add the apple and cucumber mixture and sauté until apples are soft, about 6-7 minutes. Put lid on keep warm until filets are cooked.
Plate by putting spring green dressed with a little red wine vinegar on plate, nestle cooked rice next to it. Top with cooked salmon and top with the apple relish mixture. Garnish with fresh parsley. Serve!
RECIPE: Bacon Wrapped Ricotta and Spinach Stuffed Chicken Breasts
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6 complete boneless skinless breasts, cut in half and pounded out thin
1 15 oz. container full fat ricotta cheese
½ C grated parmigiana reggiano cheese + more for sprinkling on top
1 large egg
½ C chopped flat leaf Italian parsley
1 10 oz package frozen spinach
2 large cloves garlic, chopped finely
¼ C white onion chopped finely
¼ C good olive oil, divided
Kosher salt and black pepper to taste
12 thin slices of bacon
1 15 oz. container full fat ricotta cheese
½ C grated parmigiana reggiano cheese + more for sprinkling on top
1 large egg
½ C chopped flat leaf Italian parsley
1 10 oz package frozen spinach
2 large cloves garlic, chopped finely
¼ C white onion chopped finely
¼ C good olive oil, divided
Kosher salt and black pepper to taste
12 thin slices of bacon
Preheat oven to 375 degrees F. Spread a bit of olive oil on the bottom of a baking dish large enough to hold the 12 stuffed breasts easily. Empty the spinach into boiling water and reduce heat to simmering, breaking up the spinach just until thawed and hot. Drain, push spinach through sieve to remove all water, then wrap in paper towel and squeeze hard to remove all the rest of the water. Add the spinach to a bowl and add the ricotta, grated cheese, egg, garlic, onion, half the parsley and about 1 t kosher salt and ½ t black pepper. Combine well. Set aside.
Lay out each pounded piece of chicken. Place two heaping tablespoons of the mixture in the center and wrap over each edge of the chicken until closed and it becomes round. Rub with a bit of the oil. Then tightly wrap each with a slice of the bacon, overlapping so that the fat from the bacon seals the circle tightly. Place seam side down in dish. Sprinkle with a little more grated cheese, some parsley, and a bit of black pepper. When all breasts have been stuffed and wrapped and place in baking dish, bake in oven for about 30 minutes, or until chicken is 140 degrees. Can use the broiler for the last few minutes to brown and crisp the bacon. Remove from oven and serve immediately.
Lay out each pounded piece of chicken. Place two heaping tablespoons of the mixture in the center and wrap over each edge of the chicken until closed and it becomes round. Rub with a bit of the oil. Then tightly wrap each with a slice of the bacon, overlapping so that the fat from the bacon seals the circle tightly. Place seam side down in dish. Sprinkle with a little more grated cheese, some parsley, and a bit of black pepper. When all breasts have been stuffed and wrapped and place in baking dish, bake in oven for about 30 minutes, or until chicken is 140 degrees. Can use the broiler for the last few minutes to brown and crisp the bacon. Remove from oven and serve immediately.
RECIPE: The BEST Meatloaf,
with a Plum Port Reduction Sauce
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2 lbs. 92% ground sirloin
½ C chopped sweet white onion
½ C golden raisins
3/8 C plain bread crumbs
1 large clove of garlic minced
1 large egg
2 T chopped flat leaf parsley
1 ½ t kosher salt ½ t black pepper (to taste)
2 T heavy cream
1 ½ t Froelich’s Marrakesh Mix (or one of your favorite spice blends. This one is proprietary and tastes like Chinese 5 Spice meet Greek Blend.)
½ C chopped sweet white onion
½ C golden raisins
3/8 C plain bread crumbs
1 large clove of garlic minced
1 large egg
2 T chopped flat leaf parsley
1 ½ t kosher salt ½ t black pepper (to taste)
2 T heavy cream
1 ½ t Froelich’s Marrakesh Mix (or one of your favorite spice blends. This one is proprietary and tastes like Chinese 5 Spice meet Greek Blend.)
Mix all. Form into a long brick and place formed meatloaf on a foil lined baking pan. Bake for 40 minutes at 375 degrees F.
SAUCE:
1 C Port Wine
3 T good quality Balsamic Vinegar
2 t red wine vinegar
½ t salt
¾ C chopped soft prunes
2 T butter
Simmer the wine, and the vinegars on medium high until it has reduced by half and coats the back of a spoon. Add the prunes and let gently simmer for about 5 minutes. Add the butter, stir, and serve over meatloaf.
1 C Port Wine
3 T good quality Balsamic Vinegar
2 t red wine vinegar
½ t salt
¾ C chopped soft prunes
2 T butter
Simmer the wine, and the vinegars on medium high until it has reduced by half and coats the back of a spoon. Add the prunes and let gently simmer for about 5 minutes. Add the butter, stir, and serve over meatloaf.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.
Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."
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