Eggy Orange Quick Bread

Rainy day = bread fresh out of the oven. This is a very light eggy quick bread with a touch of orange flavor using tapioca and rice flours. Would make delicious french toast! I like it with butter and orange marmalade. Makes one loaf. 

Recipe

4 eggs, separated
1 T. orange zest
1 tsp. lecithin
1/2 c. tapioca flour
1/2 c. rice flour
1 T. sugar
2 tsp. baking powder
1 tsp. baking soda

Preheat oven to 375-degrees. With a hand mixer whip egg whites until stiff. Mix in yolks one at a time, then add orange zest. Mix dry ingredients in another bowl and add to the wet ingredients. Mix well on medium speed. Pour into a buttered bread pan and bake for 25 minutes.

Curry Crab Strudel

I've been wanting to try this recipe for quite some time and today's the day! I.LOVE.CRAB. There's a local fish truck in my neighborhood selling fresh Dungeness crabmeat at $35 per pound, so this recipe is a bit on the expensive side – but it's time to splurge and the flavor is worth it. I got about 18 pieces out of this recipe and served it as hors d'oeuvres with a crisp Oregon Dobbes Estate "Wine by Joe" 2012 Pinot Gris. Happy happy!

Watch Ina make this delicious recipe here (starts at approx. 6:05 minutes in)

Recipe

Ready for the oven

1 cube unsalted butter
3 scallions, chopped
2 garlic cloves, minced
1 tsp. curry powder
1 pound lump crabmeat (drained and picked over to remove any shells)
3 T. fresh Italian parsley, chopped
1 lime, juiced
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
10 sheets phyllo dough (thaw overnight in refrigerator; take out of refrigerator 30 minutes before using)
1/2 c. plain dry bread crumbs

Preheat oven to 400-degrees.

Heat 2 tablespoons of butter in a medium saute pan, add the scallions and cook over medium-low heat – a few minutes in, add the garlic and continue until scallions are softened, about 5 minutes total. Add the curry powder and stir. Remove from heat.

Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt (to taste), and pepper. Stir in the scallion/curry powder mixture.

Melt the rest of the butter in a small saucepan and set aside. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat this process by laying a second sheet of phyllo over the first sheet, brush with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture (half of the crab mixture) along the long edge of the phyllo dough. Roll it up tightly. Repeat the process with 5 more sheets and the other half of the crab mixture.

Cover a sheet pan with parchment paper and lay the crab strudel on top. With a sharp knife, score the strudel diagonally into 1-1/2-inch pieces a little more than halfway through. Brush outside with more melted butter. Bake for 15 to 20 minutes, or until the top is lightly browned. Slice and serve.

Ina Garten "Barefoot Contessa," Food Network

Pistachio Crusted Salmon

First dinner of Fall and it was quite delicious! Pistachio crusted Sockeye Salmon served with a Summer Squash Goat Cheese Custard and Caesar Salad with baked Chickpea Croutons and a Vegan Cashew Salad Dressing. Quick and easy.

Recipe

2-pound side of salmon, skin on
1 lemon, juiced
3 T. stone ground mustard
1 c. shelled pistachios
1/2 c. panko bread crumbs
olive oil (or spray olive oil)
salt and freshly ground pepper

Preheat oven to 375-degrees.

Arrange the salmon, skin side down, on parchment paper that has been placed on a baking sheet. In a small bowl mix the lemon juice and mustard. Brush liberally over the salmon.

Coarsely grind the pistachios in a food processor. Put in a bowl and add the panko bread crumbs, salt and pepper (to taste). Sprinkle the nut mixture over the salmon to cover evenly. Drizzle salmon with olive oil (or use an olive oil spray like I did).

Bake 15-20 minutes. Serves 4.

Ready for the oven

Summer Squash Goat Cheese Custard

This custard has a wonderfully mild, summery flavor. I served it with Pistachio Crusted Salmon and a Vegan Caesar Salad, but it would be very nice for a luncheon or light dinner.

Recipe

2 large yellow squash, sliced in 1/2" rounds (about 4 cups)
1 medium onion, coarsely chopped
3 oz. goat cheese
3 T. butter
1/4 c. cornmeal
2 eggs, beaten
1 c. half and half
3 T. chopped fresh dill, plus sprigs for garnish (or use parsley or tarragon)
1 T. sugar
1/2 tsp. freshly grated nutmeg
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Preheat oven to 400-degrees. Put the squash and onion in a large saucepan with enough water to cover. Cook over medium-high heat, covered, until the squash are tender, about 15 minutes. Strain well and mash slightly with a potato masher or fork. Add the goat cheese and butter while still hot and stir until melted. Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.

Pour into an 8"x8" baking dish, or six individual ramekins that have been coated with butter. Bake at 400-degrees for 40 minutes (35 minutes for the ramekins) or until golden brown on top. Serve warm or at room temperature.

Vegan Caesar Salad with Chickpea Croutons

I love this salad! Crunchy chickpeas stand in for croutons mixed with fresh garden lettuce and topped with a creamy, garlicky dressing. Delightful!

Recipe

Fresh garden lettuce

CHICKPEAS:
1 (15-oz) can chickpeas
1 T. olive oil
1/2 tsp. sea salt
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper

DRESSING:
1 c. raw cashews, soaked overnight, rinsed and drained
1/3 to 1/2 c. water (depending on how thick you like your dressing)
1/4 c. olive oil
2 T. fresh lemon juice
1/2 T. Dijon mustard
3 garlic cloves
1-1/2 tsp. Vegan Worcestershire sauce
2 T. capers
1/4 tsp. sea salt
1/4 tsp. pepper

For the chickpeas, preheat oven to 400-degrees. Drain and rinse the chickpeas and rub dry in a tea towel or with paper towels. Place on a baking sheet, drizzle with olive oil, sprinkle with the garlic powder, cayenne pepper, and salt, and roll around to coat. Roast for 20 minutes, then roll the chickpeas around in the baking sheet, and roast for another 10-15 minutes until lightly golden.

For the dressing, put all ingredients in a Vitamix and puree until smooth and creamy, about 45 seconds. Store in the refrigerator where it will thicken as it sits. Add more water as needed to thin, if needed.

For the salad, place the lettuce in a large bowl and add the chickpeas. Stir in enough dressing to coat the leaves. If you eat cheese, add some shaved parmesan.

Chocolate Zucchini Bread

A friend brought me a pretty yellow, large zucchini from her garden. What to do .. what to do ... I know! Make zucchini bread and add some chocolate! Makes two sinfully delicious loaves.

Recipe

3 eggs
1 c. vegetable oil
1 c. brown sugar
1 c. granulated sugar
1 T. vanilla extract
2 c. zucchini, grated
2-1/2 c. all-purpose flour
1/2 c. cocoa
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. cayenne pepper

Pre-heat oven to 350-degrees.

In a  large bowl, beat the eggs, oil, sugar and vanilla. Stir in the grated zucchini. In another bowl combine the dry ingredients, whisk. Add dry ingredients to the zucchini mixture and mix well with a spoon. It is a fairly thick batter.

Pour into two greased loaf pans and bake for 45 to 55 minutes.