Rustic Apple Torta

You've probably noticed that the last few recipes I've shared have been by Teri Appleton Villanueva. Chef Teri was my instructor for the last 3 months when I took her Pro Chef Series at Chef Tech Cooking School, here in Long Beach. She is an amazing chef, excellent teacher, and an accomplished recipe developer. All of the dishes we prepared in class were hers. It was such a great experience and I learned so much that I've decided to pick out my favorite recipes from class and blog them starting with this Rustic Apple Torta. 
Confession...I'm not much of a dessert gal and I know this is going to be completely un-American, but I don't like apple pie either. *cringe* 
Don't hate me...I'm not sure why, I just never liked the apple and cinnamon flavors together in an apple pie. I love the smell of a cinnamon apple candle. I can burn that thing all day, everyday, but the flavors? Not so much.
So here is quite possibly the closest thing to apple pie as I'll get. And in my opinion, it's absolutely the best-est apple pie-like dessert.  The apples hold up and aren't soggy or watery. It's not too sweet, no cinnamon and the crust is so buttery and flaky and just about the best thing ever. I can go on and on, but rather than talking about how good it is, it's time to make it and see for yourself. Enjoy!

Rustic Apple Torta

(recipe from Teri Appleton Villanueva)

Sour Cream Pie dough
7 oz. unsalted butter, cubed, cold (14 Tbsp)
2 1/4 cup all-purpose flour
generous 1/4 tsp. salt
1/4 tsp. baking powder
1 Tbsp. sugar
1 cup sour cream
1 tsp. vanilla

Cut butter into cubes and freeze for 10 minutes. In food processor, pulse together flour, salt, baking powder and sugar until well combined.  Scatter half the butter over the flour and pulse about 6-8 times until it resembles course corn meal. Add remaining butter and pulse 3-5 times until butter is pea-sized. Transfer from processor to a medium bowl and stir in the sour cream. Knead by hand just until dough comes together. Pat into a flat disk, wrap with plastic wrap and refrigerate at least 30 minutes. 

Almond Cream
1/4 cup dry roasted, unsalted almonds
1/4 cup + 1 Tbsp sugar
2 Tbsp all-purpose flour
4 Tbsp. unsalted butter, cold
1 large egg
1 tsp. vanilla

In a food processor, grind the almonds together with sugar and flour to a fine powder. Add butter and process until well mixed. Add egg and vanilla and process until well mixed. Scrape into a small bowl and refrigerate unitl firm, about 30 minutes.

Prep apples:
2 Granny Smith apples
2 Golden Delicious apples

Adjust oven rack into lower middle position and preheat oven to 400 degrees. Peel and core apples and cut into thin slices. Set aside.

1 egg whisked with 1 T water
Brown Sugar

Roll sour cream dough to a 1/4 inch thick, 14 inch circle. Place on parchment lined tray. 


Spread almond butter out to a 12 inch circle. Fan apples out decoratively on dough, leaving a 1 inch border to flip up and over the edges of the apples to form a rustic looking tart. If you look closely you will see that I alternated each row with Granny Smith and Golden Delicious apple slices. Too pretty.

Brush edge of tart and apples with egg wash and sprinkle generously with brown sugar. 

Bake for 25 to 35 minutes, until crust is golden brown when lifted with the spatula to check underneath. Cool on rack. Serve.

Other recipes to try:

Lemon Butter Cookies

Orange Cornmeal Cake

Cinnamon Cheesecake Cookies

Valentine Peppermints

Sometimes you just have to indulge in something fabulous and fun, like these Valentine Peppermints. A few years ago, I made these peppermint patties for Halloween with my friend, Neidin. We made them into pumpkin shapes with a gorgeous candy corn layering inside. Check out the blog post here. They were absolutely stunning and the kids loved them, especially Adam, my youngest son. He's my sweet tooth kiddo; Lover of anything and everything with sugar! Well, the other day Adam asked me if I could make them again. Being on the cusp of February, I decided to make them into Valentine Hearts with cupid inspired pink, red, and white layers on the inside and chocolatey goodness on the outside...with sprinkles too!

These are pretty simple to make if you are well versed in melting chocolate. From numerous discussions with my friends, who apparently have no problems with the stuff, I've decided that I'm clearly doing something wrong. I went through two bags of chocolate before I got it to coat right and then I couldn't get the darn mint off my fork! These mints were a bit stickier than the last ones I made and I'm going to chalk it up to the cold weather or I needed to add more powdered sugar. Something...Who knows? Anyhoo, I finally got the chocolate to work with lots of frustration and cuss words and trips to the store!  
Voila! 
Now I'm ready to box up these chocolates for my loving sons with a message that reads, "You are as beautiful on the inside as well as outside! "

Happy Valentine's day!

Valentine Peppermints 

(recipe from HGTV) 

Makes ~14, 1-inch patties

3 3/4 cups powdered sugar
2 1/4 Tbsp light corn syrup
2 1/4 Tbsp water
1 tsp pure peppermint extract
1 1/2 Tbsp vegetable shortening
pinch of salt
red gel food coloring (I used Wilton)
15 oz. melting chocolate

Add powdered sugar, corn syrup, water, peppermint extract, shortening and a pinch of salt in a stand mixer and mix until just combined. Knead on a work surface dusted with powdered sugar until smooth.
Divide dough into thirds. Add a small amount of the red food coloring to one of the balls of dough to make a light pink. Add 1/2 t of red gel food coloring to another ball of dough and continue to add until it is a deep red. Leaving the last one white.
Roll out each dough between two pieces of parchment paper. Make sure they are even thickness and similar in shape. Stack the layers on parchment paper, starting with pink, red and then finally white. Cover top with another piece of parchment and refrigerate for 10 minutes.

Using a 1" heart-shaped cookie cutter, cut out mints and place on a parchment lined cookie sheet. Place cut patties back into the refrigerator to chill.

Melt chocolate according to package directions and then begin to dip each patty into the chocolate and place on a wax paper lined cookie sheet. Refrigerate until chocolate is set.  Store in cool place, layered between wax paper. Enjoy!

Other recipes to try:

Chocolate Cake Mix Cookies

Pancetta and Onion Tartlets

Red Velvet Brownies

 

Shrimp and Andouille Sausage with Cheesy Grits

There's so much discord in our nation, that I am at a loss of what to write about today. Do I happily write about food and ignore the monster in my room that scares me so much. Do I write about how I'm feeling and open myself up to criticism and personal attacks that seem to be so commonplace when you exercise free speech. I wonder where our manners have gone and our ability to 'agree to disagree'. Civility, decency and wisdom seem to have disappeared from our social discourse. Being unapologetically rude, mean, and ill-informed have become acceptable norms, and based on the results of our last election...celebrated. Social media has made it easy to voice our opinions but even easier to forget decorum; I can say what ever I want and not be responsible if it is taken the wrong way. Hop on the soapbox, spew venomous and personal attacks when someone has a different opinion or view and then disappears into anonymity. Free speech is our right, but I really believe speaking with dignity and respect toward others will get you heard. It's not only what you say, but how you say it. We've forgotten that I think.

What will happen to our moral fabric now that we have a leader who tweets ignorant and divisive rhetoric daily? He fills airspace with deflections, fabrications, and red herrings which are then fact checked and debunked by media outlets. But why isn't he held to account, for real? IS there no real consequence to not being truthful? Why does he still have credibility? What message does it send to our children about honesty? 
Yeah, yeah, I know that's an old fashion notion...that pesky honesty thing. But just like kindness, in my world, it still matters!  But really, what does that do to our collective humanity if the leader of the free world spreads propaganda that we know and can prove is false? I fear it will affect our humanity. Will the lies be tolerated and accepted as we become desensitized to the barrage of injustices and inconsistencies of words to actions? Will we lose our sense of right and wrong? Will we care? I do.

That being said, my fear of the new president is not partisan. I am neither a Democrat or Republican, so please spare me the politics. Obviously, his lack of political experience and knowledge of the Constitution is a legitimate reason to fear him as President. He's been called a misogynist, racist, xenophobe, etc, but those are just symptoms of the real problem with him...his lack of humanity and integrity. This is most troubling because his integrity, or lack of, is what will guide his decisions no matter what job he holds or what affiliations he aligns himself with. Integrity is consistency of character and ultimately how we measure trust in a person. I trust someone when their actions and words match and they are transparent. He is not transparent and speaks with malice to incite fear and hatred, to confuse, to intimidate, to divide, to threaten, to discredit, and to degrade Americans. He is the most un-American President to have ever hold office. He doesn't care about America or Americans and he proves it every time he speaks and pits us against each other. He doesn't want to unify America. He wants us to be fighting each other and blaming each other so we don't notice as he takes our democracy and our freedoms from us. He is dividing us and tearing at the very fabric of what makes America great...its people!  
We must hold him to account for the things he says, for the damage his words inflict and the actions he takes. We must end the partisan arguing and judge him only on the content of his character. Like it or not, he works for us and he needs to answer to us. 

I'm stepping off my soapbox now...I need comfort food.
 

Shrimp and Grits 

Serves 4 (adapted recipe from Teri Appleton Villanueva)

Prepare Grits
1 1/2 cups hot chicken stock, divided
3/4 cup milk
3/4 cup cream
1 garlic clove
1/4 t sea salt
1/4 t. black pepper
3/4 cup stone ground grits (I used yellow cornmeal)
1/4 cup sharp cheddar, grated

In a medium saucepan, over medium heat, add 1 cup chicken stock, milk, cream, garlic, salt and pepper. Slowly whisk in grits and when the grits begin to bubble, turn the heat down to low and simmer, stirring frequently. Cook for 10-15 minutes until smooth and thick. Cover and set aside. 

When shrimp and sauce is done, reheat over medium heat and add some of the remaining 1/2 cup of the hot chicken stock to thin if necessary and then stir in the cheddar cheese and heat until almost melted.

Andouille Sausage Gravy
1 Tbsp olive oil
1 small onion, minced
1 stalk celery, minced
1/2 pound Andouille sausage, finely chopped
1 garlic clove, minced
1 Tbsp all purpose flour
1 cup chicken stock
2 T tomato paste
1 pound 16/20 shrimp, peeled, deveined
~3 T parsley, chopped
1/8 t. cayenne pepper (or to taste)
Franks Red Hot Sauce (to taste)

Place oil in a large skillet and saute the onion and celery over medium heat until softened. Add sausage and cook until browned. Add garlic and saute until fragrant, about 1 minute. 
Stir in 1 T flour until incorporated with other ingredients. Whisk in chicken stock and tomato paste and when it begins to simmer, lower heat and add shrimp. Cook until shrimp are firm and pink. Season with cayenne pepper and parsley. Spoon grits into hot bowls and ladle the shrimp and andouille gravy over grits. Serve with Franks Red Hot Sauce to taste.

 Other recipes to try:

Easy Crab Cakes with Remoulade

Shrimp with Chili Garlic Cream Sauce

Blackened Shrimp Lettuce Wraps

Lamb Kabobs with Yogurt Garlic Sauce and Mint

Happy New Year everyone! I am so glad it's a new year! I'm sure I'm not alone when I say that 2016 definitely had its challenges. And as with each new year, I find myself looking forward to a fresh start. A time to shrug off the old year and embrace the potential of the new. I like to use this time of year for self-reflection and focus on renewal. It's another chance to try something different, make lists, set goals and get stuff done. 
But, before I plow headlong into 2017, I need to remind myself of the good that happened this last year. More times than I'd like to admit, I tend to focus on the negative and forget that the negative always comes with a dose of positive. And only through deliberate hindsight is it visible to me.  I won't recite a long list of blessings or things that I'm thankful for here, I'll reserve that for my journal. But one thing I'm thankful for this past year, was being able to take the Professional Chef series at Chef Tech Cooking School these last 4 months. I've learned so much and can't wait to apply what I've learned as I develop my recipes and share them with you on the blog. 
Here's my meatball rendition of Chef Teri's Grilled Lamb Kabobs. I absolutely love meatballs so I made her recipe into these immensely flavorful and comforting bite-sized kabobs. Perfect for entertaining or a small plate meal. 

Here's to another year of accomplishments and the challenges that lie ahead. 

Happy New Year! 

Grilled Lamb Kabobs with Yogurt Garlic Sauce

(Slightly adapted recipe from Teri Appleton Villanueva)

Makes ~12 Main Dish Kabobs or 48 Appetizer Kabobs


Yogurt Garlic Sauce
1 cup plain whole Greek yogurt
2 Tbs. lemon juice or orange juice
2 Tbs. tahini
1 clove garlic, finely minced
1/2 tsp. fine sea salt

Whisk all ingredients together in a bowl and set aside.

Kabobs
1/2 cup pine nuts
4-5 garlic cloves
2 1/2 tsp. smoked paprika
1 1/2 tsp. sea salt
2 tsp. cumin
1/2 tsp. black pepper
1/2 tsp. coriander
1/4 tsp. ground cloves
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1/8 tsp. cayenne (add more for more heat)
1 1/2 lbs. ground lamb
1/2 cup grated onion, drained
1/3 cup fresh parsley, minced
1/3 cup fresh mint, minced
1 1/2 tsp. unflavored gelatin

12 Naan bread or 6 Greek style pita bread cut into 2" rounds
Fresh mint, finely chopped (garnish)

Process pine nuts, garlic, paprika, salt, cumin, black pepper, coriander, cloves, nutmeg, cinnamon, and cayenne in a food processor until a coarse paste forms, 30-45 seconds. Transfer to a large bowl. Add lamb, onion, parsley, mint, and gelatin: knead until combined and mixture feels sticky, about 2 minutes. 
For Appetizer kabobs: Cut Greek style pita bread into 2" rounds using a small cookie or biscuit cutter and arrange on a large platter. Portion meat using a small cookie scoop and roll meat into 1" meatballs. Pan fry in small batches until browned on all sides. Spoon about 1 teaspoon of yogurt garlic sauce onto pita rounds and top with a skewered lamb meatball and garnish with fresh mint. Enjoy!

For Main Dish kabobs, divide into 12 equal portions. Shape each portion into 5-inch long cylinder about 1 inch in diameter. Using skewers to thread kabobs, gently pressing to adhere. Transfer to a parchment lined baking sheet, wrap with plastic wrap and refrigerate for at least an hour or up to 24 hours. 
Grill for 4-7 minutes, flip skewers and continue to cook until browned on second side and meat registers to 160 degrees, about 6 minutes more.
Transfer to platter and serve with Naan Bread and drizzle with yogurt garlic sauce.

Other Meatball recipes:

Salisbury Meatballs

Greek Meatballs

Spicy Asian Meatball Soup

Albondigas with Chimichurri Pesto