Panzanella

½ a day old baguette

1 garlic clove, grated

1 teaspoon red pepper flakes

salt and black pepper

1/3 cup extra virgin olive oil

1/3 cup red wine vinegar

2 bell peppers

½ a red onion

2 cups chopped tomatoes (heirloom or cherry, I use what ever looks best from the garden)

2 tablespoons cappers

1 cup green olives

2 tablespoons basil

Cut the baguette into bite size cubes and toss on a cookie sheet with 2 tablespoons of the extra virgin oil. Toast bread at 350 degrees F until golden brown and set aside. In a large bowl, add the garlic, red pepper flakes, a pinch of salt, generous black pepper, remaining olive oil, and vinegar. Roast the bell peppers under the broiler or on a gas burner. Once the peppers are blackened, set aside to cool. Peel off most of the skin and remove the stem and seeds. Chop the roasted pepper and add to the bowl with the dressing. Finely chop the red onion and add to the bowl. Halve or cut the tomatoes into bite size pieces. Roughly chop the olives and add to the bowl. Add the cappers and toss thoroughly. About an hour before serving add the bread cubes and toss well. Taste to see if additional salt and/or pepper is needed. Finish with some fresh basil and serve at room temperature.

Flourless Floral Chocolate Cake

I have been attempting to make a chocolate earl grey cake using earl grey tea bags and steeping them in water or milk. They were delicious but never had enough of the tea flavor. The solution was an inexpensive bottle of bergamot oil. This cake is so moist, has such a rich chocolate flavor, and just a subtle floral note of earl grey from the bergamot oil. 

4 oz semi sweet chocolate

1/2 cup salted butter

3/4 cup sugar

3 large eggs

1 teaspoon bergamot oil

1/2 cup unsweetened cocoa powder

Preheat the oven to 375 degrees F. Grease an 8 inch spring form pan and line the bottom circle of the pan with a greased sheet of parchment paper. Melt the chocolate in a glass bowl over simmering water. Stir in the butter until the butter is completely melted into the chocolate. Remove from the heat and add the sugar. In a small bowl, whisk together the eggs and bergamot oil. Temper the eggs by adding a spoonful of the chocolate mixture to the eggs, while continuously stirring. Add the tempered egg mixture to the chocolate and whisk together. Sift in the cocoa powder and whisk until combined. Pour the batter into the spring form pan and bake on a cookie sheet for 20-25 minutes, depending on your oven. This cake is done when the middle no longer moves when shaking the pan. Let cool and remove the cake from the pan and paper. 

Grilled Heirloom Carrots

1 lb. heirloom carrots or top on carrots

6 tablespoons extra virgin olive oil

Course sea salt

Cracked black pepper

2 tablespoons thick aged balsamic vinegar

Heat the grill to medium high heat. Trim the carrot greens and toss the carrots in the oil, salt, and pepper. If a few of the carrots are larger than the rest slice them in half, length wise. Grill for about 4 minutes, rotate the carrots, and grill and additional 4 minutes, until you have horizontal grill marks. Remove the carrots from the heat and immediately toss in the vinegar while the carrots are still hot. Serve warm.

Wild Morels: Simply Sautéed

Normally I wouldn’t bother posting such a simple recipe but stumbling upon this amazing ingredients in the woods I  had to share. I found these mushrooms in upstate New York in early spring. I wouldn’t recommend collecting wild mushrooms unless with an experienced expert. That said, if you find yourself lucky enough to forage for wild morels this simple recipe is a fantastic way to enjoy them. Nutty and sweet I have also found morels at farmers markets or occasionally in the store. 

To clean wild morels: cut lengthwise and brush dirt or bugs off of the inside and outside of the mushroom with a soft brush or towel. Best not to wash the mushrooms. as they are like sponges and will absorb water and become slimy. If you just can’t stand not to wash wild foraged ingredients than this recipe is probably not for you.

1 lb. morels

2 tablespoons butter

2 tablespoons extra virgin olive oil

2 teaspoon fresh thyme, chopped

1 garlic clove, grated

Coarse Sea Salt and fresh cracked white pepper (substitute any kind of pepper corns you like)

Depending on the size of the morels leave them halved or cut them into bit size strips. I prefer to cut them in quarters, lengthwise. In your largest sauté pan heat the butter and oil over medium high heat. The more space the mushrooms have to sauté the better. When mushrooms are crowded into a pan they can steam instead of sauté and become slimy. Toss the mushrooms into the hot pan and sauté for about 8-10 minutes. When the mushrooms have reduced in size and released most of the water add the remaining ingredients and sauté for an additional 2-4 minutes. Be careful not to burn the garlic. Remove from the heat and serve hot. These sautéed mushrooms are fantastic next to a good steak, tossed into some fresh pasta or just gobbled up as a special side dish.

Cedar Plank Salmon With Lemon Scales

4 fillets of salmon

4 tablespoons Dijon mustard

2 lemons, thinly sliced

2 cedar planks

salt and pepper

Preheat the grill to medium high heat. Many people soak the cedar planks in water to keep them from burning, I think a little smoky flavor enhances the cedar taste, so I skip this step. Salt and pepper the raw salmon. Spread a tablespoon of mustard on the flesh side of each piece of fish. Cover the flesh side in the lemon slices (lemon skins on). Place the fillets skin side down on the cedar planks. Grill for 10-15 minutes until the salmon is opaque all the way through. Use the flaking test to check to see if the fish is cooked. Over cooked fish is a crime so be cautious; under done fish can always go back on the grill. Remove the fish from the cedar planks and serve.

Spinach Gnocchi

The very best thing to do with left over mash potatoes or baked potatoes. 

Two packages frozen spinach, thawed

1 cup flour

1 cup left over mash potatoes

2 eggs

Salt and pepper to taste

¼ cup fresh chives

2 tablespoons good extra virgin olive oil

1 tablespoon truffle oil (optional)

½ cup Parmesan

Thaw the spinach in a kitchen towel and squeeze out as much water as you can. Put the dry spinach in the food processor and pulse. Add in the ¾ a cup of the flour, eggs, mash potatoes, salt, pepper, and chives. Pulse in food processor until combined and the mixture starts to create a ball similar to making pie dough, (do not over processes the dough or it will become gummy). You may have to add more flour depending on the moisture content of the other ingredients. Form the dough into 1 inch fat logs lightly coat in flour and cut into half-inch pieces. Set the gnocchi on a baking sheet dusted in flour and freeze for storage. One they are fully frozen on the baking sheet transfer to a bag or container for long term storage. 

When you are ready to eat, boil salted water and drop the frozen gnocchi into boiling water. When the gnocchi dumplings float to the surface or after about 2-4 minutes. Remove with a slotted spoon and place in saucepan with both types of oil. Toss the gnocchi until they are coated and slightly crisp on the outside Transfer to a serving dish, top with the cheese, and serve warm.