Main Course

Masala Dosa: Vegan & Gluten Free

June 13, 2016

I have to say, after making this for my family several times during the testing period of this recipe, I fell crazy in love with dosas! They’re beyond incredible in so many different ways and have a zillion and one applications, both savory AND sweet. I can’t wait to make sweet dosas with loads of cool fillings and sauces to indulge in in the very very near future, but for now it’s time to sit back and enjoy the savory flavors.

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In a large mixing bowl add 1 cup of rice flour…

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…1/2 cup of black gram flour (Urad Dal)…

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…and a splash of water…

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…every few stirs until the batter is smooth and lump free.

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Once incorporated, cover with plastic and let rest at room temperature for 10-12 hours; or until is has doubled in volume.

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Once the batter is about an hour or two from being finished, begin making the sauces, dips, and fillings. Starting with the Coconut Chutney, add 1/2 cup of coconut flakes…

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…2 tbsp of hydrated chic peas…

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…1 tbsp of chopped serrano pepper, 2 tbsp of chopped yellow banana peppers, 1 tbsp of chopped ginger, 1/2 garlic clove…

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…1/4 cup of coconut cream…

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…a pinch of salt… 

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…and 1/2 cup of water to a blender.

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Blend on high speed for 2-3 minutes, or until the mixture is incorporated and slightly grainy.

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Begin toasting 1 tsp cumin seeds, 1 tsp celery seeds, 1 tsp mustard seeds, 1 tsp curry powder, and 1 tsp chili flakes…

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…in 3 tbsp of canola oil on medium heat, for 3-4 minutes.

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Remove sauce from heat and drizzle over the coconut chutney. Set aside until read to use.

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Start making the curry potato filling by bringing a non-stick pan to high heat. Add in 2 tbsp of canola oil…

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…2 cups of chopped potatoes…

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…1 tbsp of curry powder, 1 tsp of cumin seeds, 1 tbsp of turmeric powder, 2 tsp of chili flakes, 1 tbsp of mustard seeds, and some salt to taste.

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Sauté the potatoes for 4-5 minutes…

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…adding a splash or two of water, and then continuing to cook for 30 minutes, or until the potatoes are very tender.

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Remove from heat until ready to plate.

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Begin making the dosas by unwrapping the batter and adding 3 tsp salt and 1 tbsp sugar.

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Give this a good mix.

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Preheat a large non-stick pan on high heat for 2-3 minutes. Once heated, lightly wipe down the pan with a damp towel. This will even out the temperature of the pan.

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Next, add a scoop of dosa batter to the center of the pan…

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…and lightly spread it evenly about, until the batter reaches the edges of the pan.

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Cook for 4-5 minutes, or until the edges begin to lift and the under side turns a deep golden brown.

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Once it has, gently roll the hot dosa into the shape of a tube or scroll.

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Remove from heat and repeat steps until you run out of dosa batter.

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Use the dosa pancakes to hold heaps of the curry potatoes and coconut chutney topping.  The flavor combo is simply sensational and out of this world!

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Masala Dosa: Vegan & Gluten Free

Masala Dosa: Vegan & Gluten Free

Ingredients

    Dosa Batter
  • 1 cup rice flour
  • 1/2 cup black gram flour (Urad Dal)
  • 1 1/2 cups water
  • 3 tsp salt
  • 1 tbsp sugar
  • Coconut Chutney
  • 1/2 cup coconut flakes
  • 2 tbsp hydrated chic peas
  • 1/4 cup coconut cream
  • 1 tbsp chopped cerrano pepper
  • 2 tbsp chopped yellow banana peppers
  • 1 tbsp chopped ginger
  • 1/2 garlic clove
  • 1/2 cup water
  • 3 tbsp canola oil
  • 1 tsp celery seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp curry powder
  • 1 tsp chili flakes
  • Curry Potatoes
  • 2 cups chopped potatoes
  • 2 tbsp canola oil
  • 1 tbsp curry powder
  • 1 tsp cumin seeds
  • 1 tbsp turmeric powder
  • 2 tsp chili flakes
  • 1 tbsp mustard seeds
  • salt to taste

Instructions

  1. In a large mixing bowl add 1 cup of rice flour, 1/2 cup of black gram flour (Urad Dal), and a splash of water--every few stirs until the batter is smooth and lump free. Once incorporated, cover with plastic and let rest at room temperature for 10-12 hours; or until is has doubled in volume.
  2. Once the batter is about an hour or two from being finished, begin making the sauces, dips, and fillings. Starting with the Coconut Chutney, add 1/2 cup of coconut flakes, 2 tbsp of hydrated chic peas, 1/4 cup of coconut cream, 1 tbsp of chopped serrano pepper, 2 tbsp of chopped yellow banana peppers, 1 tbsp of chopped ginger, 1/2 garlic clove, and 1/2 cup of water to a blender. Blend on high speed for 2-3 minutes, or until the mixture is incorporated and slightly grainy.
  3. Begin toasting 1 tsp cumin seeds, 1 tsp celery seeds, 1 tsp mustard seeds, 1 tsp curry powder, and 1 tsp chili flakes in 3 tbsp of canola oil on medium heat, for 3-4 minutes. Remove sauce from heat and drizzle over the coconut chutney. Set aside until read to use.
  4. Start making the curry potato filling by bringing a non-stick pan to high heat. Add in 2 tbsp of canola oil, 2 cups of chopped potatoes, 1 tbsp of curry powder, 1 tsp of cumin seeds, 1 tbsp of turmeric powder, 2 tsp of chili flakes, 1 tbsp of mustard seeds, and some salt to taste. Saute the potatoes for 4-5 minutes, adding a splash or two of water, and then continuing to cook for 30 minutes, or until the potatoes are very tender. Remove from heat until ready to plate.
  5. Begin making the dosas by unwrapping the batter and adding 3 tsp salt and 1 tbsp sugar. Give this a good mix.
  6. Then preheat a large non-stick pan on high heat, for 2-3 minutes. Once heated, lightly wipe down the pan with a damp towel. This will evenout the temperature of the pan. Next, add a scoop of dosa batter to the center of the pan and lightly spread it evenly about, until the batter reaches the edges of the pan. Cook for 4-5 minutes, or until the edges begin to lift and the under side turns a deep golden brown. Once it has, gently roll the hot dosa into the shape of a tube or scroll. Remove from heat and repeat steps until you run out of dosa batter.
  7. Use the dosa pancakes to hold heaps of the curry potatoes and coconut chutney topping. The flavor combo is simply sensational and out of this world!
http://www.byrontalbott.com/masala-dosa-vegan-gluten-free/

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| Top Left: Boos Cutting Board | Top Middle: Mixing Bowl Set | Right: Vitamix Blender |

| Bottom Left: Mini Sauce Pan | Bottom Right: All-Clad Non-Stick Pan |

Desserts

Chocolate Frosted Yellow Cake

June 1, 2016

This is my ALL TIME favorite b-day cake!! I know you’re not supposed to eat cake on the regular, but this is the one that gets me every time and it’s a blast to make from scratch…So many fun textures to play with during the process and lots of spatulas to lick along the way! This is a must try recipe for your next b-day extravaganza.

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Start by adding 1 cup of soft butter (at room temperature) to a standing mixer…

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…along with 1 1/2 cups of granulated sugar.

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Using the whisk or paddle attachment, whisk on high speed for 2-3 minutes, or until nice and fluffy.

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Reduce the speed to medium and slowly pour in 1/4 cup of vegetable oil.

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Add in 3 whole eggs and 3 egg yolks (room temp preferred), one at a time until thoroughly incorporated.

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Once incorporated add in 1/2 cup of whole milk…

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…and 1/2 cup of sour cream.

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Continue to mix for 2-3 minutes, or until thoroughly incorporated.

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Remove bowl from stand mixer and sift in all of the dry ingredients, starting with 2 cups of cake flour…

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…1 1/2 tsp of baking powder, 1/2 tsp of baking soda…

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…and 1/2 of tsp salt.

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Sift thoroughly.

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After you’ve sifted in the dry ingredients, return the bowl to the standing mixer.

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Blend on medium to high speed for 3–4 minutes, or until the batter is silky smooth.

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Once mixed, equally divide the batter into two round cake pans that have been coated in butter and lightly dusted with flour.

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Give the pans a few taps on the counter to get rid of any air bubbles.

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Bake at 350°F for 30 minutes.

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While the cakes are baking, whip up a chocolate butter cream by adding 3/4 cup butter (room temp) to the standing mixer.

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Whip on medium speed for 2-3 minutes.

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Then add 1/2 of cup cocoa powder…

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…a third of the powdered sugar…

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…1 tsp of vanilla extract…

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…and 2 tsp of salt.

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Mix on high speed for 5-7 minutes…

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…gradually adding in the remainder of the powdered sugar until it is thoroughly incorporated.

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Once the cakes have finished baking, remove then from the oven and allow them to cool for 5-10 minutes.

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Remove them from the cake pans.

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Allow them to cool for an additional 30-45 minutes.

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Once the cakes have cooled down, you can either leave them the way they are and frost them separately…

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…or you can trim the tops (so they are level) and prepare them to be stacked.

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Frost one top side up…

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 …and then flip the other cake over top.

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Frost the cake top side first…

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…and then the sides. All that’t left to do is ENJOY! 

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Chocolate Frosted Yellow Cake

Chocolate Frosted Yellow Cake

Ingredients

    Yellow Cake
  • 1 cup soft, room temp butter
  • 1/4 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1 tbsp vanilla extract
  • 3 eggs (room temp preferred)
  • 3 egg yolks (room temp preferred)
  • 2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • Chocolate Frosting
  • 3/4 cup butter (room temp)
  • 1/2 cup cocoa powder
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp salt

Instructions

  1. Start by adding 1 cup of soft butter (room temp) to a standing mixer, along with 1 1/2 cups granulated sugar. Using the whisk or paddle attachment, whisk on high speed for 2-3 minutes, or until nice and fluffy.
  2. Reduce the speed to medium and slowly pour in 1/4 cup vegetable oil. Add in 3 whole eggs and 3 egg yolks (room temp preferred), one at a time until thoroughly incorporated.
  3. Once incorporated, add in 1/2 cup whole milk and 1/2 cup sour cream. Continue to mix for 2-3 minutes, or until thoroughly incorporated.
  4. Remove bowl from stand mixer and sift in all of the dry ingredients, starting with 2 cups cake flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
  5. After you’ve sifted in the dry ingredients, return the bowl to the standing mixer and blend on medium to high speed for 3–4 minutes, or until the batter is silky smooth.
  6. Once mixed, equally divide the batter into two round cake pans that have been coated in butter and lightly dusted with flour. Give the pans a few taps on the counter to get rid of any air bubbles. Bake at 350F for 30 minutes.
  7. While the cakes are baking, whip up a chocolate butter cream by adding 3/4 cup butter (room temp) to the standing mixer and whip on medium speed for 2-3 minutes. Then add 1/2 cup cocoa powder, a third of the powdered sugar, 1 tsp vanilla extract, and 2 tsp salt. Mix on high speed for 5-7 minutes, gradually adding in the remainder of the powdered sugar until it is thoroughly incorporated.
  8. Once the cakes have finished baking, remove then from the oven and allow them to cool for 5-10 minutes before removing then from the cake pans and allowing them to cool for an additional 30-45 minutes.
  9. Once the cakes have cooled down, you can either leave them the way they are and frost them separately, or you can trim the tops (so they are level) and prepare them to be stacked. Frost one top side up and then flip the other cake over top. Frost the cake top side first and then the sides. All that’t left to do is ENJOY!
http://www.byrontalbott.com/chocolate-frosted-yellow-cake/

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| Top Left: KitchenAid Mixer | Top Middle: All-Clad Strainers | Top Right: Frosting Spatula |

| Bottom Left: Cooling Rack | Bottom Middle: Cake Pan | Bottom Right:Mixing Bowls  |

Desserts

Monkey Bread

June 1, 2016

This is basically a cinnamon roll gone wrong in all the right ways! I dare you to sit this down in front of your friends and family and see what happens…It’s pure sticky cinnamon pull-apart madness!

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Begin by adding 1/4 cup of warm almond milk…

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…1/4 cup of warm water…

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…2 tbsp of honey…

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…and 1 tbsp of dry active yeast, to a large bowl or electric mixer. Give this a stir and let sit for 15 minutes, or until is becomes frothy on top.

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After the yeast has activated, add in 1/3 cup of unsalted butter (melted)…

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…2 large eggs…

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…and fresh vanilla. Mix on low to medium speed.

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While the mixer is running, add in 3 cups all-purpose flour, a little at a time until it is completely incorporated. 

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Once the dough is elastic and spongy, transfer it to a lightly floured service.  

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Kneed by hand for 5 minutes.

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Transfer it to a bowl coated in melted butter and give it a good toss.

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 Cover in plastic and let rest for 1-2 hours, or until it has doubled in size.

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With the dough proofed, transfer it to a lightly floured surface and dust in flour.

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Begin rolling it out until it is the thickness of two of your fingers, side-by-side.

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You may need to cut the dough in half depending on your work surface.

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When you reach the desired thickness, make a linked chain of dough by making indents several inches apart…

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…and then giving each section a couple of the twists, all the way down the line of dough.

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Transfer the chain of dough to a baking tray lined with parchment paper.  

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Give the dough a good brushing of butter…

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…and coat with a generous amount of cinnamon sugar (recipe below).

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Continue to fill the tray.

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Repeating the process. 

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Cover with a damp paper towel and allow to rise for another 30 minutes.

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Then transfer to the oven and bake for 30 minutes at 350°F, or until golden brown. Enjoy!

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Monkey Bread

Monkey Bread

Ingredients

  • Dough:
  • 1 tbsp dry active yeast
  • 1/4 cup warm milk
  • 1/4 cup warm water
  • 2 tbsp honey
  • 1/3 cup unsalted butter (melted)
  • 2 large eggs
  • pinch of salt
  • 3 cups all-purpose flour
  • Coating:
  • 1/2 cup brown sugar
  • 1/2 cups sugar
  • 1 tbsp ground cinnamon
  • 1 tsp vanilla extract

Instructions

  1. Begin by adding 1/4 cup warm almond milk, 1/4 cup warm water, 2 tbsp honey, and 1 tbsp dry active yeast to a large bowl or electric mixer. Give this a stir and let sit for 15 minutes, or until is becomes frothy on top.
  2. After the yeast has activated, add in 1/3 cup unsalted butter (melted), 2 large eggs, and fresh vanilla. Mix on low to medium speed. While the mixer is running, add in 3 cups all-purpose flour, a little at a time until it is completely incorporated.
  3. Once the dough is elastic and spongy, transfer it to a lightly floured service. Kneed by hand for 5 minutes. Transfer it to a bowl coated in melted butter and give it a good toss. Cover in plastic and let rest for 1-2 hours, or until it has doubled in size.
  4. With the dough proofed, transfer it to a lightly floured surface, dust in flour, and begin rolling it out until it is the thickness of two of your fingers, side-by-side. You maybe need to cut the dough in half depending on your work surface.
  5. When you reach the desired thickness, make a linked chain of dough by making indents several inches apart, and then giving each section a couple of the twists, all the way down the line of dough.
  6. Transfer the chain of dough to a baking tray lined with parchment paper. Give the dough a good brush with butter and coat in cinnamon sugar (recipe below). Continue to fill the tray--repeating the process.
  7. Cover with a damp paper towel and allow to rise for another 30 minutes. Then transfer to the oven and bake for 30 minutes at 350F, or until golden brown. Enjoy!
http://www.byrontalbott.com/monkey-bread/

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| Top Left: KitchenAid Mixer | Top Middle: Mini Carafe | Top Right: Boos Cutting Board |

| Bottom Left: Mixing Bowls | Bottom Middle: Glass Bowl Set | Bottom Right: All-Clad Pan |

Desserts

Caramel Apple Fritters

June 1, 2016

This dessert is inspired by all the countless times I spent 25 cents of my lunch money on one of those ridiculously addicting caramel apple suckers in junior high…This is my attempt at making it into a real dessert and putting my own spin on it. This recipe is insanely simple, so please give a try and share, share, share!

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Start by bringing a sauce pan to medium heat. Add 1/2 cup of sugar…

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…and 3-4 tbsp of water.

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Cook for 10 minutes, or until the water turns a deep gold.

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Once the sugar has caramelized, slowly begin to whisk in 2 cups of cream and 1/2 cup milk—being very cautious of the hot steam that comes off.

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Add a pinch of salt and mix until fully incorporated.

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Transfer to a bowl and let cool in the freezer until it reaches 40ºF. 

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Once cooled, add the mixture to an ice cream machine.

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Whip until it becomes rich and creamy, or has grown about 25-35% in volume.

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Then transfer to freezer until ready to use.

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Begin whipping up the apple fritters by adding 1/3 cup of milk…

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…1 egg…

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…2 tsp of cinnamon…

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…and 2-3 tbsp of dark rum (optional) to a mixing bowl.

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Give this a good whisk.

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Next sift in 1 tbsp of granulated sugar…

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…3/4 cup of all purpose flour… 

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…1 tsp of baking powder and 1/2 tsp of salt.

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Whisk for 3-4 minutes, or until the batter is very smooth.

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Add 2 cups shredded apples. I used my mandolin to shred  a couple of galas, but you could use any apple of your choice.

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Give the batter a good mix.

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Once the fritter batter is done, bring 1/2 quart vegetable oil to 350ºF for frying. Carefully drop a spoonful of fritter batter into the hot oil and fry on both sides until golden brown. 

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Transfer the fried apple fritters to a paper towel to drain any excess oil.

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Sprinkle with a little sea salt.

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Lastly, pile the fritters onto a bowl or plate.

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Top with a generous scoop of the home made caramel ice cream and ENJOY! 

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Caramel Apple Fritters

Caramel Apple Fritters

Ingredients

    Caramel Ice Cream
  • 2 cups cream
  • 1/2 cup milk
  • 1/2 cup sugar
  • 3-4 tbsp water
  • pinch of salt
  • Fritters
  • 1/3 cup milk
  • 1egg
  • 2-3 tbsp dark rum (optional)
  • 2 tsp cinnamon
  • 1 tbsp sugar
  • 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 2 cups shredded apples
  • 1/2 tsp salt
  • 1/2 quart vegetable oil for frying

Instructions

  1. Start by bringing a sauce pan to medium heat. Add 1/2 cup sugar and 3-4 tbsp water. Cook for 10 minutes, or until the water turns a deep gold.
  2. Once the sugar has caramelized, slowly begin to whisk in 2 cups of cream, being very cautious of the hot steam that comes off. Pour in 1/2 cup milk, a pinch of salt, and mix until fully incorporated. Transfer to freezer to cool to 40F.
  3. Once cooled, add the mixture to an ice cream machine and whip up until it becomes rich and creamy, or has grown by 25-35% in volume. Then transfer to freezer until ready to use.
  4. Begin whipping up the apple fritters by adding 1/3 cup milk, 1 egg, 2 tsp cinnamon, and 2-3 tbsp dark rum (optional) to a mixing bowl. Give this a good whisk.
  5. Next sift in 1 tbsp sugar, 3/4 cup all purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Whisk for 3-4 minutes, or until the batter is very smooth.
  6. Add 2 cups shredded apples. I used my mandolin to shred a couple of galas. Give the batter a good mix.
  7. Once the fritter batter is done, bring 1/2 quart vegetable oil to 350F for frying. Carefully spoon in a dollop of the fritter batter into the hot oil and fry on both sides until golden brown.
  8. Transfer the fried apple fritters to a paper towel to drain any excess oil.
  9. Lastly, pile the fritters onto a bowl or plate. Top with a generous scoop of the home made caramel ice cream and ENJOY!
http://www.byrontalbott.com/caramel-apple-fritters/

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| Top Left: KitchenAid Mixer | Top Middle: Mini Carafe | Top Right: Ice Cream Maker Attachment |

| Bottom Left: All-Clad Sauce Pan | Bottom Middle: Glass Bowl Set | Bottom Right: Mandoline |

Desserts

The Ingenious Creation of Cheesecake

April 15, 2016

Anytime it comes to ingenious culinary creations—i.e. pizzas, cronuts, etc.—I have to know how it happened! The who, what, when, where, why’s of how these decadently “simple” (of course there are much more involved versions than others) recipes came to be! And today we are talking CHEESECAKE! A simple combination of cheese, eggs, and sugar—that have been around, in one form of another, since 2000 B.C.

First concocted in Ancient Greece, it was actually considered to be a good source of energy for athletes. It was even served at the very first Olympic games back in 776 B.C.  Prior to the matches the athletes would eat cake to fuel up! A novel concept indeed—I’d know I’d hit the weights harder if cheesecake was involved—but undoubtedly an obsolete tradition.

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Photo Credit: bonappetit.com

Of course their recipe wasn’t quite what we know it as today. The Greeks used cheese, honey, and wheat flour. When the Romans conquered Greece, the cheesecake recipe was re-adapted to include eggs! As the Romans expanded their empire, the tradition and execution of making cheesecake would change hands many times. Great Britain and Eastern Europe would eventually begin making their rendition with added, along with an extra step of soaking the cheese in milk prior to incorporating the other ingredients. When Europeans immigrated to America, the tradition of making cheesecake followed and in 1872 a New York dairy farmer who was attempting to replicate the French cheese Neufchatel, accidentally made another ingenious culinary development…He invented CREAM CHEESE! Fast forward a few years and you have the Philadelphia Cream Cheese Company. 

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Leave it to another culinary explorer, Arnold Reuben a German immigrant and owner of the legendary Turf Restaurant at 49th and Broadway in New York City, to accidentally develop the first cream-cheese based cheesecake recipe! He allegedly came upon his take on the dessert when he fell in love with a friend’s cheesecake and decided to duplicate the recipe using the ingredients he had on hand—lucky for us, that included cream cheese! It wasn’t long after he perfected the recipe and began serving it in his restaurant that other restaurants took notice and the re-known New York-Style Cheesecake was born! A simple combination of cream cheese, cream, sugar, and eggs (extra egg yolks contributing to the signature flavor); served with just the cake—no fruit, chocolate or any other additions.

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Photo Credit: chefjar.com

Of course New York isn’t the only place to have its signature cheesecake. In Chicago sour cream is added for an extra creamy bite! Over in Philadelphia, cheesecake is even creamier, but surprisingly lighter that it’s comrades. It can also be served with fruit, chocolate, or other sweet toppings. Across the pond you’ll find Italians use ricotta cheese, Greeks use mizithra or feta, Germans prefer cottage cheese, and in Japan they use a combo of cornstarch and egg whites. Even Haagen-Dazs jumped on the cheesecake bandwagon with a cheesecake-flavored ice cream and—get this—cheesecake flavored postage stamps! What do you think about that?!

For now, I’ll stick with the good old fashion cake version!

Main Course

Mediterranean Bowl

April 11, 2016

Homemade crispy falafel, rice pilaf, greens, tomatoes/cucumbers, and a delicious spicy curry yogurt to tie it all together. Mediterranean food is my favorite genre of food to eat, so making this was a no brainier! I can eat this all day, errrr day!

Hope you enjoy #MediterraneanWeek.

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Begin by boiling water in a medium size sauce pan. Add in a single bay leaf…

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…3 tbsp ground cumin…

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…1 tbsp dry coriander…

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…a pinch of fennel seeds…

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…and 1 cup garbanzo beans that have been pre-soaked (in cold water for 3 hours), or cooked. 

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Cook for 30 minutes…

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…strain…

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…and pour them onto a plate with a drizzle of olive oil.  Place in the fridge for a brief chill.

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In a small sauté pan on high heat add 4-5 tbsp olive oil…

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…a pinch of ground cumin…

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…fennel seeds, coriander…

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…and 1 clove of crushed garlic.

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Sauté for 2 minutes… 

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…and then transfer to a food processor…

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…along with 1 bunch of cilantro, 1 bunch of parsley…

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…and the chilled chickpeas.  

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Add a drizzle of olive oil…

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…and a pinch of salt.

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Blend on high for 3-5 minutes, or until it’s coarsely ground.

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Once blended, transfer the chickpea mixture to a medium mixing bowl.

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Add in 1 whole egg…

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…1/4 cup wheat bran, 1/4 cup whole wheat flour…

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…1 whole lemon (zest and juice)…

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…salt and pepper to taste.

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Mix thoroughly. You can add up to 1/2 cup water and 1/2 cup bread crumbs if desired (optional for texture).

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Now that the falafels are ready, dust a plate with whole wheat flour…

Screen Shot 2016-04-11 at 9.59.57 AM…and begin to form a long oval/triangular shape that is synonymous with falafels.

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Once formed, cover in plastic and preserve in the fridge until they are ready to fry up.

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In a medium sauce pan on medium to high heat, add 2 tbsp olive oil…

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…1/4 cup minced onion…

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…and 1/2 cup orzo pasta.

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Lightly toast the orzo for 2 minutes (while stirring)…

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…and add in 2 1/2 cups of chicken stock. Cook for 12-15 minutes on medium to low heat.

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While the pilaf is simmering, begin frying the falafels in a medium sauce pan, half-filled with canola oil that has been heated to 350ºF.

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Drop in the falafels and fry for 3-4 minutes, or until they are a nice and golden brown.

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Let them drain over paper towels for several minutes…

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…sprinkle with salt, and begin plating.

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 Begin plating by adding a smear of spicy curry yogurt (1/4 cup greek yogurt, 1 tbsp curry powder, 1 tbsp chili powder, 1 tbsp lime juice, salt and pepper to taste)…

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…a healthy portion of the orzo pilaf…

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…some shredded cabbage and arugula that have been tossed in olive oil and sea salt. 

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Top with some shaved cucumber and red onion…

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…a few falafels…

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…and some roasted cherry tomatoes.

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Drizzle with a little olive oil…

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…add a pinch of sea salt, and you’re ready to enjoy!

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Mediterranean Bowl

Mediterranean Bowl

Ingredients

    Falafel:
  • 1 cup garbanzo beans (soaked or cooked)
  • 1 tbsp dry coriander
  • 1 bay leaf
  • 3 tbsp ground cumin
  • 1 garlic clove
  • 4-5 tbsp olive oil
  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 whole lemon (zest and juice)
  • 1 whole egg
  • 1/4 cup whole wheat flour
  • 1/4 cup wheat bran
  • salt and pepper to taste
  • 1/2 cup water (optional for texture)
  • 1/2 cup bread crumbs (optional for texture)
  • Pilaf:
  • 1/2 cup orzo pasta
  • 2 tbsp olive oil
  • 1/4 cup minced onion
  • 2 1/2 cups chicken stock
  • Spicy curry yogurt:
  • 1/4 cup greek yogurt
  • 1 tbsp curry powder
  • 1 tbsp chili powder
  • 1 tbsp lime juice
  • salt and pepper to taste
  • 2 cups Arugula/Sliced cabbage
  • 2 tbsp olive oil
  • fresh squeeze of a lemon (optional)
  • salt and pepper

Instructions

  1. Begin by boiling water in a medium size sauce pan. Add in a single bay leaf, 3 tbsp ground cumin, 1 tbsp dry coriander, a pinch of fennel seeds, and 1 cup garbanzo beans that have been pre-soaked (in cold water for 3 hours), or cooked.
  2. Cook for 30 minutes, strain, and pour them onto a plate with a drizzle of olive oil. Place in the fridge for a brief chill.
  3. In a small sauté pan on high heat add 4-5 tbsp olive oil, a pinch of ground cumin, fennel seeds, coriander, and 1 clove of crushed garlic. Sauté for 2 minutes and then transfer to a food processor along with 1 bunch of cilantro, 1 bunch of parsley, and the chilled chickpeas. Blend on high for 3-5 minutes, or until it’s coarsely ground.
  4. Once blended, transfer the chickpea mixture to a medium mixing bowl. Add in 1 whole egg, 1/4 cup wheat bran, 1/4 cup whole wheat flour, 1 whole lemon (zest and juice), salt and pepper to taste.
  5. You can add up to 1/2 cup water and 1/2 cup bread crumbs if desired (optional for texture).
  6. Now that the falafels are ready, dust a plate with whole wheat flour and begin to form a long oval/triangular shape that is synonymous
  7. with falafels. Once formed, cover in plastic and preserve in the fridge until they are ready to fry up.
  8. In a medium sauce pan on medium to high heat, add 2 tbsp olive oil, 1/4 cup minced onion, and 1/2 cup orzo pasta. Lightly toast the orzo for 2 minutes (while stirring) and add in 2 1/2 cups of chicken stock. Cook for 12-15 minutes on medium to low heat.
  9. While the pilaf is simmering, begin frying the falafels in a medium sauce pan, half-filled with canola oil that has been heated to 350F. Drop in the falafels and fry for 3-4 minutes, or until they are a nice and golden brown. Let them drain over paper towels for several minutes before plating.
  10. Begin plating by adding a smear of spicy curry yogurt (1/4 cup greek yogurt, 1 tbsp curry powder, 1 tbsp chili powder, 1 tbsp lime juice, salt and pepper to taste), a healthy portion of the orzo pilaf, some shredded cabbage and arugula that have been tossed in olive oil and sea salt.
  11. Top with some shaved cucumber and red onion, a few falafels, and some roasted cherry tomatoes.
  12. Drizzle with a little olive oil, add a pinch of sea salt, and you’re ready to enjoy!
http://www.byrontalbott.com/mediterranean-bowl/

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| Top Left: Cutting Board | Top Middle: All-Clad Sauce Pan | Top Right: KitchenAid Food Processor |

| Bottom Left: All-Clad Saute Pan | Bottom Middle: All-Clad Strainers | Bottom Left: Squeezy Bottles |