SEVILLE ORANGE MARMALADE

Recipe adapted from The Wednesday Chef

Makes approx. 6 half-pint jars

Ingredients:

6 Seville oranges, well scrubbed.  Weigh in grams and note the weight.
Approx. 980 g granulated sugar, or the same weight as the oranges
2 vanilla beans, cut in half lengthwise and seeds scraped
1 Meyer lemon, juiced


Methodology:

Cut the oranges in half, and juice through a mesh strainer into a large, non-reactive pot.  Remove the pips from the strainer and tie up in a cheesecloth bundle.  Place the bundle in the juice-filled pot.  Scrape out the remaining fruit pulp from the strainer and add to the pot.

Cut each orange half into thirds, and then cut those strips width-wise as thin or thick as you'd like.  Place these in the pot as well.  Top with water in the same weight as the oranges, or approx. 1 liter.  Leave to soak overnight, or up to 24 hours.

Bring the pot to a boil and simmer gently with the lid on for around 1 - 1 1/2 hours, or until the peel is soft and nearly translucent, stirring occasionally.  Remove the cheesecloth bundle and squeeze well to remove any remaining juice.

Pour the sugar and lemon juice into the pot and simmer, lid off, until the marmalade reaches 218°F.  Mix in the vanilla seeds, then cut the pods into 3 or 4 segments each and add them into the pot.  Stir well.  Pour into sterilized jars, making sure each jar has a piece of vanilla bean, and tighten the lids.  Turn upside-down and leave to seal on the counter for 12 hours.  Once sealed, clean off the jars, label and store. 


To sterilize jars:

Wash with hot water and soap.  Rinse and allow to dry.  Place upright on a baking sheet in a 275°F oven for 20 minutes.  Meanwhile, boil the lids for 5 minutes.

OKONOMIYAKI

From the back of a package of Otafuku Okonomiyaki flour

Ingredients:

1 c (4 oz) okonomiyaki flour
3/4 c (6.5 oz) water
2 eggs
10.5 oz shredded cabbage
2 stalks green onion, thinly sliced
Optional: 9 slices of bacon or prosciutto
Oil for frying

Topping: okonomiyaki sauce, mayo and katsuobushi (bonito flakes)


Methodology:

Whisk together the flour and water until it forms a smooth batter.  Whisk in the eggs until well combined.

Add the cabbage and green onion, stirring until they're fully incorporated.

Place a medium skillet over medium-low heat, and lightly oil.  Add 1/3 of the pancake mixture to the pan, pressing down to form a 1/2" thick patty.  Top with 3 slices of bacon or prosciutto.  Cook for 3-4 minutes, or until the bottom browns.

Flip the pancake and cook another 3-4 minutes, or until the meat is fully cooked.

Flip again and cook an additional 2-3 minutes.

Repeat twice more with the remaining pancake batter.

Remove from skillet, top with okonomiyaki sauce, mayonnaise and katsuobushi.   Serve immediately.

ROASTED VEGETABLES WITH QUINOA AND HALLOUMI

Adapted from Eat Your Way to Managing Diabetes
Serves 2 with leftovers for lunch

Ingredients:

1 small zucchini, cut into 1/4" rounds

1 red bell pepper, cut into 3/4" squares

1/2 red onion, sliced

A large handful cherry tomatoes

1 1/2 T olive oil, divided

1/2 package halloumi, in 1/4" slices

1/2 t za'atar

Optional: lemon wedge

Methodology:

Heat the oven to 375°F.  Spread the vegetables out on a large baking sheet and toss with 1 T of the oil.  Season well with the za'atar, and salt and pepper, and roast for 25 minutes, tossing halfway through.

Start the quinoa:

Quinoa recipe

Once the vegetables and quinoa are finished, heat the remaining 1/2 T oil in a small skillet and fry the halloumi slices until golden on both sides.

Serve the quinoa with the roasted vegetables and halloumi on top.  Dust with additional za'atar, if necessary.  Optionally: squeeze a lemon wedge over the dish before serving.

OATMEAL BANANA PANCAKES

Adapted from Modern Honey

Ingredients:

1 1/2 c rolled oats
2 T flax meal
1 banana
1 c milk or kefir
3 eggs
3 T butter, melted
2 T maple syrup
1-2 t baking powder
1/2 t kosher salt
1 t vanilla


Methodology:

Blend everything in a high-speed blender until fairly smooth.  Pour 2-3 T servings into a hot, buttered skillet and cook over low heat until the cakes begin to bubble, then flip and cook briefly on the second side.

Serve topped with yogurt, toasted nuts and maple syrup.

BELLY OIL

To make a full small bottle:

1/2 camellia oil
1/4 evening primrose oil
3/16 rose hip seed oil
1/16 jojoba oil
lavender essential oil remaining in the bottle
10 drops neroli e.o.
3 drops orange e.o.

BERGAMOT OLIVE OIL CAKE with RHUBARB COMPOTE

A 2/3-volume recipe adapted from food52.com's Maialino's Olive Oil Cake

(volume adapted to fit in a standard loaf pan)

Ingredients:

Loaf        9" round

167 g       250 g       flour

233 g       350 g       sugar

1 t           1 1/2 t      kosher salt

1/4 t        1/4 t         baking soda

1/2 t        1/2 t         baking powder

142 g        285 g       olive oil*
2              3              eggs

203 g        305 g       milk

1 t            1 1/2t       citrus zest

40 g          60 g         bergamot (or orange) juice, ~ 1/2 fruit

40 g          60 g         limoncello

Methodology:

Heat the oven to 350°F.  Grease a standard loaf pan and fashion a sling out of parchment paper to cover the bottom and sides.

In a large bowl, whisk the flour, sugar, salt, soda and powder together.  Transfer to a small bowl.  In the large bowl, whisk the eggs and olive oil together to emulsify.  Add the milk, zest, juice and liquor.  Stir in the dry ingredients, mixing until just combined.

Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick stuck in the middle comes out clean.  Run a knife around the edges of the pan and lift the cake out by the parchment sling and cool.  Serve sliced with fruit compote or ice cream.

*The first time I made this, it seemed almost ludicrously (albeit deliciously) oily.  I have since successfully reduced the oil to 142 g (which is 2/3 of 1 c of oil, rather than the original 190 g, which is 2/3 of 1 1/3 c oil).  The cake is still very moist.


CITRUS GLAZE:

1/2 t organic blood orange zest
2 T blood orange or bergamot juice
1 T limoncello
1/4 c powdered sugar, sifted

Mix all ingredients and pour slowly over the cake.

ROASTED RHUBARB COMPOTE:

Adapted from Serious Eats

Ingredients:

2 lb rhubarb, ends trimmed and cut into 2" segments*

1/2 c red or white wine

2 t vanilla

1/2 c sugar

Methodology:

Preheat the oven to 350°F.

Place the fruit pieces into a 9" square glass baking dish.  Pour over the wine and vanilla, and sprinkle with the sugar.

Roast until very tender, about 30 minutes.  Don't stir, as this will break up the fruit.

Set aside until cooled to room temperature, then serve over the above cake or ice cream.  Store the fruit and syrup together in a jar in the fridge.

*or a mixture of rhubarb and whole strawberries, equalling 2 lbs.

DATE OAT BARS

Adapted from the Kitchn

Ingredients:

Filling:
10 oz medjool dates, pitted and cut into small pieces
1/2 c water
1/4 t salt
1 t vanilla extract

Base and topping:
2 c rolled oats, divided
8 T butter (1 stick), (bring to room temperature in a medium mixing bowl)
1/4 t salt
2 T ground flax seeds
1/4 t toasted nuts


Methodology:

Heat the dates, water and 1/4 t salt in a saucepan until simmering, and then cook until thickened.  Remove from heat, stir in vanilla, and let cool for 30 minutes.  Once cool, transfer 3 T to the bowl with the butter.

Preheat the oven to 350°F.  Grease a 9"x9" pan and set aside.

Meanwhile, blend 1 c of oats in a high-speed blender until flour forms, 1-2 minutes.  Add to the dates and butter in the mixing bowl, and mix with the whole oats, salt and ground flax seeds.  Press all but 3/4 c into the bottom of the baking dish.  Top with the date filling.

Briefly break up the nuts in the blender and add to the remaining mixture in the bowl.  Mix.  Crumble this over the date filling.

Bake for 30-35 minutes, or until the topping looks toasted.  Remove, cool and enjoy.

SWISS CHARD WITH GARLIC

Ingredients:

1 bunch swiss chard, washed and cut into 1" slices, stems and leaves separated
8-10 cloves garlic, thinly sliced
2-3 T olive oil
1/2 lemon
Salt & pepper


Methodology:

Heat garlic and oil in a small pan until the garlic is bubbling gently.  Stir frequently, cooking over low heat until most of the garlic slices are golden, and some are slightly darker and toasted (none should be burnt).  Remove from heat and set aside.

Meanwhile, bring a large pot of salted water to boil.  Add the chard stems and cook for 2 minutes.  Add the chard leaves and cook for an additional 3 minutes.  Blanch, drain, and squeeze excess water out.

Place the chard in a serving bowl and top with the garlic and oil.  Salt and pepper well, squeeze over the lemon half, mix thoroughly with tongs and serve.

SIMPLE, PERFECT, QUINOA

Recipe adapted from the Kitchn

Ingredients:

1 c quinoa
1 t olive oil
1 3/4 c chicken stock (or water with 1 1/2 t chicken "better than bouillon")


Methodology:

Rinse the quinoa twice, and drain well.  Place in a saucepan over high heat with the oil and mix thoroughly, heating until it is dry.  Add liquid and bring to a boil.  Turn the heat down as low as possible, cover, and cook for 15 minutes.

Remove from heat and fluff thoroughly.  Serve.

SPAGHETTI CARBONARA

Serves 2

Ingredients:

7.6 oz dry spaghetti
5 slices bacon, sliced into 1/4" pieces
2 garlic cloves, thinly sliced
1 c grated parmigiano reggiano cheese
2 eggs, warmed in the shell in hot water
Freshly ground black pepper
Chile flakes, optional 


Methodology:

Cook the pasta until al dente, according to the package.

Meanwhile, gently fry the bacon over medium heat, tossing, until all pieces are crisped, and the fat has rendered.  Remove the bacon from pan using a slotted spoon, reserve.  Pour off all but 1 T of bacon grease from pan.  Return the pan to low heat and toast the garlic slices in the bacon grease until they are just golden.  Pour garlic and bacon grease into the bowl you intend to serve from.

Add grated cheese and eggs to serving bowl, whisk to combine into an emulsion.  Add reserved bacon pieces and many grindings of black pepper.

Drain pasta when ready, reserving 1 c of pasta cooking water.  Toss pasta immediately with egg mixture, tossing constantly until pasta is coated.  If mixture appears dry, add pasta water by the tablespoon until pasta appears coated in a thin layer of sauce. 

Top with additional grated cheese, black pepper and chile flakes, if desired.  Enjoy.

RED WINE POACHED PEARS

Ingredients:

4 firm-fleshed, barely ripe pears, peeled, quartered and cored
1 1/2 C red wine
3/4 C sugar
2 T lemon juice
2 t vanilla (or a vanilla bean, with seeds scraped into the pot)
1 cinnamon stick


Methodology:

Mix all ingredients but the pears together in a saucepan and bring to a boil.  Add pears and simmer for 10-12 minutes.

Flip pears and cook for a further 10 minutes.

Remove pears and set aside to cool.

In the meantime, reduce the liquid in the saucepan until it coats the back of a spoon.  Remove the vanilla bean (if used) and cinnamon stick.

Serve the pears over vanilla ice cream, with the remaining red wine sauce spooned over the top.