Pickled Radishes & Finnochio

Pickled Finnochio

2 medium bulbs Finnochio

1 cup white wine vinegar

1 cup water

2 Tbsp sugar

1 1/2 tsp salt

1/2 tsp fennel seed

1/2 tsp coriander seed

1)Thinly slice Finnochio with mandoline, cuisinart or by hand if you're very talented. 

2) In pot add all other ingredients and bring to boil until sugar dissolves

3) Strain out coriander and fennel seeds

4) Place finnochio inside jars, pour liquid on top to cover

5) Twist on lid and place in fridge

Mangia! Mangia!

Pickled Radishes

1 bunch radishes

3/4 cup water

3/4 cup Apple Cider Vinegar

1 1/2 tsp salt

2 Tbsp honey

1)Thinly slice radishes with mandoline, cuisinart or by hand if you're very talented. 

2) In pot add all other ingredients and bring to boil until honey dissolves

3)Place radishes in glass jar, pour liquid on top to cover

4) Twist on lid and place in fridge

Mangia! Mangia!

 

Pickled Onions

Three weeks in a row our farm box sent Pompeii Onions, think a small red(ish) onion growing with the green onion tops. I love a good onion but wasn't using them as fast as we were getting them. Truth be told I forgot we had them until the next week when I put them back in the fridge. Tuesday seeing I had 6 of these onions I decided to try my hand at pickling. Not knowing which would be our favorite I mixed it up a bit and tried different variations of vinegar.  Our favorite was the White Wine vinegar as well as ACV, I honestly wouldn't make the white vinegar one again. Also I did add the "green onion" part of the onion and one jar I even added cilantro (next time I'll use the whole bunch of cilantro)

Here's my super simple recipe:

Pickled Onions

2 medium size onions

4 cups boiling water

1/2 cup vinegar of your choice (White Wine, ACV, White, Rice, etc)

1/2 cup water

3 Tbsp sugar (can sub honey)

1/2 tsp salt

1 tsp peppercorns

1.) Peel the onions and slice thinly, I used my Cuisinart.

2.) Add sliced onions to the boiling water and let sit for 5 minutes

3.) Drain onions

4.) Place onions in bell jars (or whatever you're going to keep them in)

5.) Place vinegar, sugar, peppercorns, 1/2 cup water and salt in a container that you can close and shake. 

6.) Pour liquid over onions completely to cover, place on lid and refrigerate.

*Mangia! Mangia!

 

Korean Chili

We recently bought a bag of Taekyung Red Pepper Powder to make Hot & Sour soup, it was a 1lb bag and had no idea what other uses for this powder. Well we found another use and it is so good and so versatile. So here it is.

Korean Chili

1/3 cup Taekyung red pepper powder

1/4 cup coconut aminos

4 Tbsp Apple Cider Vinegar

1 Tbsp Honey

2 Tbsp Sesame oil

1 clove garlic

Place all ingredients in saucepan and cook until warm. Serve on anything and everything!

Mangia! Mangia!
 

Persimmon Burrata Salad

Our favorite Thanksgiving and Christmas dish. Just make enough for the crowd you're feeding
 

Persimmon Burrata Salad

Persimmon
Fennel
Pomegranate seeds
Burrata

Balsamic Glaze (I use Trader Joe's)

Slice Persimmon and Fennel thinly. Add Pomegranate seeds and burrata. Drizzle with balsamic glaze to taste. 

Mangia! Mangia! Mangia!

Hot & Sour Soup

In interest of changing things up around here during Fall & Winter. I tried my hand at a Hot & Sour Soup. I can tell you it surprised me how well it turned out. We made it just spicy enough, next time we're going to do two batches one normal spice and one with extra heat for those who want it. The kids loved the way this one turned out, so I'll leave the recipe as is. I would consider this a 2-3 on the spice level, not burn your lips spicy but a nice warmth in the stomach. 

 Hot & Sour Soup

3 cups bone broth (or veg. I used chicken)

3 cups water

1/2 cup soy sauce

1/2 cup vinegar (rice, apple cider or white) 

1 whole head of garlic sliced in half (leaving skin on)

1 finger of ginger (about 1 inch long, sliced, skin on)

1 tsp Taekyung red pepper powder (or 1 Tbsp Sriracha to taste for spice)

Salt & Pepper to taste

2 eggs well beaten

Sliced green onions

1) In Instant pot place water, bone broth, soy sauce, vinegar, garlic, ginger and Taekyung red pepper or Sriracha. Close and turn to "soup" cook for high for 20 minutes.

2) When done, strain and place broth back into IP. Taste and season as necessary 

3) Turn IP to Saute, when nice and hot pour in beaten eggs stirring constantly. 

4) Serve with green onions on top

Mangia!

Bread Dumpling Soup

Wanted to mix things up a bit, Fall season is upon us and the weather was calling for soup but I wanted something new. Something we haven't tried before. So I pulled out all my cookbooks for inspiration. It came to me in the form of Mario Batali, Bread Dumpling Soup. Try it yourself you won't regret it. I tweaked the recipe, as it originally called to pan fry the dumplings, I just don't have time for that when I have 4 hungry kids to feed, plus hubby and myself it would've taken me an hour to do all the dumplings. So, I made this super fast and easy, I placed all the dumplings on a parchment covered cookie sheet and baked in the oven. You're welcome! I also added fresh sliced cabbage to the soup but any green (spinach, arugula...) would do, it added the perfect texture, not to mention nutrition.

Bread Dumpling Soup

6 cups 1/2 inch cubes (day old bread)

2 cups milk

6 large eggs, 4 separated, 2 left whole

6-8oz of Prosciutto Di Parma, cut into small dice

1 1/2 cups Parmesan

1/2 tsp nutmeg

1/4 cup finely chopped Parsley

Salt and Pepper to taste

2 cups breadcrumbs

6 cups chicken stock

1) In large bowl, cover the bread with milk. Allow to sit for 10 minutes. Preheat oven to 425°

2) Lightly beat the egg yolks in another large bowl. Squeeze the excess milk from the bread and transfer to bowl with the egg yolks. Add the Prosciutto, 1 cup of Parmesan, nutmeg, the 2 whole eggs, parsley and salt & pepper to taste.

3) In small shallow bowl beat the egg whites to a froth. Roll each ball in the egg whites, then dredge in breadcrumbs. 

4) Place balls on a parchment paper lined cookie sheet. Once all completed place in oven, and bake until browned on outside. Mine took about 20 minutes.

5) While baking heat chicken stock in a medium saucepan. 

6) Divide dumplings into soup bowls, add greens if using. Then pour hot broth over them and sprinkle with Parmesan. 

7) Mangia!! Mangia!!

 

Bread Sticks

We love our Focaccia recipe so I was trying to mix it up a little and find a different bread we could make that would be good with our dinner, and came up with bread sticks. I have to double this recipe and it makes about 25 breadsticks, depending on size obviously. But these were a hit, the first time I made them we made one cookie sheet sprinkled with cinnamon and sugar (planning ahead for an easy breakfast) and they were delicious, we tossed them in the oven in the morning for 5 minutes and they were soft and tasty. The rest of the batch we made sprinkled with garlic salt.


Bread Sticks
4 1/4 cups All Purpose flour (could sub bread flour but I didn't have any)
1 1/2 cups warm water (about 110 degrees)
2 1/4 tsp Quick Rise Instant yeast (the only yeast I use, you can't mess it up)
1 Tbsp sugar
2 Tbsp melted butter
***For the topping melt 1/4 cup butter, sprinkle with garlic salt or cinnamon & sugar

1) In large bowl whisk together flour, yeast, sugar, melted butter & water
2) Mix until it starts to come together in a ball and then knead for 5 minutes (careful to not over knead as it makes them dense)

3) Place dough in a warm place to rise for 1hr (or until double in size).

4) Punch dough down, knead a few times then divide dough into equal pieces and roll into bread stick form
5) Place bread sticks on a lined baking sheet and cover
6) Let rise 45 minutes
7) Preheat oven to 400 degrees, bake 12 minutes or until lightly brown
7) Brush each bread stick with melted butter and sprinkle desired topping

Mangia!

Blueberry Pie Bars

I don't like most pies, especially fruit pies I don't even like to think about Apple Pie. This however is my jam. I used frozen blueberries which I think was perfect sweetness. I ate way more of these pie bars than I care to admit, so beware they're addicting.

Blueberry Pie Bars
        Filling

• 2 Tbsp buttermilk (or 2 large eggs, I was out of eggs so I went with the buttermilk)
• 3/4 cup sugar
• 1/2 cup sour cream
• 1/3 cup all purpose flour
• 1 bag of frozen blueberries (about 3 cups fresh)

         Crust and Topping

• 1 1/2 cup all purpose flour
• 1/2 cup sugar 
• 1 1/2 sticks chilled salted butter, cubed

1) Preheat oven to 350

2) Grease rectangular baking pan 

3) In KitchenAid stand mixer (or using electric hand mixer) Combine flour, sugar, salt and cubed butter, mix until a crumbly consistency

4) Set aside 3/4 cup of this mixture for the topping

5) Press remaining mixture into the bottom of your pan and bake for 15 minutes or until golden brown

6) Whisk buttermilk (or eggs), sour cream, sugar and flour together.

7) Gently stir in the blueberries. 

8) Spoon mixture over the crust, sprinkle on remaining topping.

9) Bake for 45-55 minutes, cool for 1 hour before serving.

Mangia!!! 

Bao

I've perfected my Pho so I've been on a mission to perfect another family favorite, Bao. Now I've tried a few different recipes but just never found a favorite, I was close with my last round but was still disappointed so I decided to change it up completely. To be honest this recipe in my brain sounded like it would be the right consistency I did worry about the flour/cornstarch to yeast ratio...but promise me now that I've tried it. You don't need to worry at all, it works. Just trust it. I will say make sure you have "Quick Rise" yeast, I swear by that yeast for all my baking. Also, I found some tips to make the process all around easier and faster so follow along. I will also add that I doubled the recipe when I did this (so 4 cups of flour, etc) and got about 28, five inch bao which was perfect for us. 1 batch would not have been enough.

2 1/2 cups all purpose flour

1/2 tsp baking powder 
3 Tbsp sugar
1 Tbsp quick rise yeast
1/3 cup warm water (maybe slightly less or more)

1/2 cup warm milk 
2 Tbsp veg oil (more for the dough later)

1) Measure all dry ingredients into electric stand mixer or large bowl.
2) Add oil, warm water (not too hot as to kill the yeast) and warm milk. If it’s still too dry add additional warm water slowly until the right consistency.
3) Using the dough hook, mix on medium speed for 3-4 minutes. Dough will start out sticky, continue kneading until dough is soft and smooth to touch. If dough is too sticky add additional flour slowly until the right consistency. If mixing by hand this will be closer to 5 minutes.
4) Place ball of dough back into clean mixing bowl. Put bowl somewhere warm, covered with a damp towel (I used a tea towel) for 60-90 minutes until doubles in size (I place mine in the oven on the "proof setting" and it took closer 90 minutes).
5) Here's one of my cheats, pull dough into 2 inch balls then roll out into a flat oval shape and brush with oil, this keeps the Bao from sticking together once steamed
6) Place Bao on cookie sheet one layer at a time (I got about 5 on the first layer before covering with parchment paper for the next layer), separated with parchment paper, cover the top layer with a damp tea towel and place back into warm place for about 30 minutes for the buns to rise again.
7) To steam the buns:

• I used my Instant Pot. 
• I placed 2 cups of water, my steam tray and covered the steam tray with parchment paper, I then placed 3 bao on the first layer (making sure they weren't on top of each other), placed another layer of parchment paper and then 3 more buns (there's 6 people in my family so having 6 done at once is ideal). Turn on steam for 10 minutes
• I also tried a pot on the stove with a strainer pot and did similar with the parchment paper and two layers of Bao. (spoiler alert, this was not my favorite way to do this they took longer to cook and didn't come out as well as the IP). Steam for 12-15 minutes
• I eventually will try a bamboo steamer basket, but haven't invested in one yet.

There you are.
Mangia!!

****For filling:
We make a cucumber, carrot, radish, cilantro and green onion salad. Use cuisnart to cut into circles or a knife, sometimes we get lazy if there is a lot to cut. Mix together with Coconut aminos, soy sauce, rice vinegar and a tad of sesame oil. Make this early in day so it has all day to marinate.

For meats:
We've done pork belly, boneless korean short ribs, and Bulgogi as filling but you can use just about anything.

Buttermilk Biscuits

Trying to mix up our dinners, with adding some different types of bread. We typically stick to our go to of Focaccia, but we had some buttermilk in the fridge (a new staple I'm trying to keep on hand because...well it's amazing in pancakes, waffles and buttermilk chicken). So we attempted our take on a biscuit. I can tell you we should have doubled the recipe because they were gone so fast, but I can also say I plan to make breakfast ones soon with cinnamon and sugar because these were so good.

Buttermilk Biscuits
2 cups all purpose flour
1 Tbsp granulated sugar
2 tsp fresh rosemary (optional)
2 tsp baking powder
1/2 tsp baking soda
1/2 cup (1 stick) salted butter, cut into cubes (then place in freezer for 2-5 minutes before using)
3/4 cup - 1 cup cold buttermilk

1) Preheat oven to 425 degrees, place parchment paper on cookie sheet (or use cooking spray)
2) In food processor with blade attachment, add flour, sugar, 1 tsp rosemary, baking powder and baking soda. Pulse a few times
3) Add in cold cubes of butter. Pulse until mixture resembles pea sized shapes within the flour
4) Add flour mixture to a bowl and add buttermilk, stir until just combined
5) Pour mixture onto a lightly floured board and knead a few times to finish incorporating the buttermilk into the flour.
6) Press down with your hands to create a round dough about 1/2" thick
7) Cut dough into circles with a floured round cutter (I used a ramekin). ***When cutting try not to twist/wiggle the round cutter as this will not allow your biscuits to fully rise***
8) Brush the top of the biscuit with buttermilk (option to add rosemary sprigs, herbs de provence on the top)
9) Bake for 12-15 minutes, until golden brown
Serve warm
Mangia!