Now this is my kind of candy!  This Chocolate Dipped Fruit has got to be one of the easiest recipes on this site.  From start to finish, you can be done in about 10 minutes – not bad at all for a treat that’s this delicious.  As you can see from the photos, I chose to use one of my favorite dried fruits – apricots, but it also tastes great on dried papaya, mango or even fresh strawberries.

Ingredients

• 6 oz. semi-sweet chocolate
• dried fruit (apricot, mango, papaya) or fresh strawberries

Directions

To make tempered chocolate – chop the chocolate into pieces and place 4 oz. in a small glass bowl and microwave for 20 seconds.  Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny (it took me about 80 seconds total).  Add the remaining 2 oz. of the chocolate and stir until smooth.  The chocolate should register 87° F to 89° F on a candy thermometer.

Dip each piece of fruit into the tempered chocolate and place on a sheet pan covered with parchment paper.  Refrigerate for 2 minutes to set.

adapted from a recipe found here

The arrival of Fall means the beginning of soup and stew season – one of my favorite times of the year!  While I constantly look for new and interesting recipes, there is no denying that you can’t beat the classics.  This Beef Chili is the ultimate cold weather meal – a little spicy, full of flavor – complete comfort food.

Don’t be alarmed by the long list of ingredients – it’s well worth it.  If you like a really spicy chili, increase the amount of chile powder and/or the chipotle chiles in adobo.

Serves 8

Ingredients

• 3 tablespoons vegetable oil
• 3 pounds ground sirloin
• 1 large yellow onion, finely chopped
• 1 green bell pepper, finely chopped
• 4 garlic cloves, minced
• 3 tablespoons chile powder
• 3 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 tablespoon sugar
• 2 teaspoons chopped thyme
• 2 teaspoons chopped oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper
• 3 cups low-sodium beef broth
• 1-15 oz. can pinto beans
• 1-14 oz. can diced tomatoes with the juices
• 3 chipotle chiles in adobo, seeded and finely chopped (optional)
• 1 cup tomato sauce
• 1/4 cup tomato paste
• 1 tablespoon cider vinegar
• juice of 1 lime
• salt, to taste

Directions

In a large pot, heat the oil.  Add half of the ground beef and cook over high heat, breaking it up with a wooden spoon, until browned, about 5 minutes; transfer to a bowl with a slotted spoon.  Brown the remaining ground beef. Return the first batch of browned beef to the pot.

Add the onions and pepper to the pot and cook over moderate heat, stirring occasionally, until the onions are translucent – about 8 minutes.  Add the garlic, chile powder, cumin, coriander, sugar, thyme, oregano, black pepper and cayenne and cook for 10 minutes, stirring occasionally.

Stir in the beef broth, pinto beans, tomatoes, chipotles, tomato sauce, tomato paste and the vinegar.  Simmer the chili over low heat for 1  1/2 hours, stirring occasionally.  Add the lime juice, season with salt and serve.

If you are fortunate enough to have leftovers, I recommend adding a little extra beef broth while reheating the chili.

adapted from a recipe found here

Maine is one of my favorite places to visit – especially in the Fall.  The amazing scenery, changing foliage and delicious food are just a few reasons that make this special place well worth the visit.  Lobster Rolls are a must when you visit this part of the country and on a recent visit, I had the opportunity to taste a variety of these delicious sandwiches.  If you find yourself in the area, some of my favorite spots are Red’s Eats, Sea Basket and Billy’s Chowder House.

This Maine Lobster Roll recipe couldn’t be easier – be sure to use the freshest lobster you can find and toasting the roll is a must!

Makes 2 rolls

Ingredients

Directions

For the last year I’ve been obsessed with finding the perfect pickle – the sour kind with a serious kick.  My search led me to some great pickles including Bubbies and McClure’s, but as good as they were, I still kept searching.  When I came across this recipe it was like a light-bulb going off – why didn’t I think of making pickles myself?!

These Spicy Dill Pickles are easy to make and taste amazing.  While I expected the search for pickling cucumbers to be daunting, my local Whole Foods carried a great selection – I just had to ask for them because they weren’t sitting out.  A few items to note about selecting cucumbers:

• select “pickling cucumbers” to ensure that your pickles are crisp
• good cucumbers are dark green, firm and have a lot of warts

Makes three 1 1/2-pint jars (I used one large 3 quart jar)

Ingredients

• 12 pickling cucumbers
• 2  1/2 cups water
• 2 cups distilled white vinegar
• 1  1/2 cups packed coarsely chopped fresh dill
• 1 tablespoon sugar
• 8 garlic cloves, chopped
• 1  1/2 tablespoons coarse salt
• 1  1/2 tablespoons pickling spice (my favorite is from The Spice House)
• 1  1/2 teaspoons dill seeds
• 1/2 teaspoon dried crushed red pepper

Directions

Combine all ingredients except for the dill sprigs in large bowl.  Stir, let stand at room temperature for 2 hours – until the sugar and salt dissolve.

Transfer the cucumbers to the jar(s).  Pour the pickling mixture over to cover. Place a few dill sprigs in each jar. Cover the jar(s) with the lid(s) and close tightly. Refrigerate at least 10 days – I gently shake the jar(s) once a day to mix up the spices.  The pickles will stay fresh for up to 1 month.  Keep refrigerated.

adapted from a recipe found here

Every time I go to Napa Valley I feel like I’ve reached one of the most beautiful spots on earth.  My senses come alive – the smells, the tastes (oh, the tastes), the views, the sounds (or lack thereof) – no wonder people never leave this place!

There is so much to explore that each visit reveals new surprises and hidden treasures.  Above all, the people throughout Napa Valley are what make it such an amazing place.

During a recent trip I spent the majority of my time between Yountville and St. Helena – this post contains a small sample of the many photos I took.

I ate so much that I could have easily filled an entire post with photos of food from some great spots including Redd, Ad Hoc, Mustards, Bouchon Bakery and Bottega (sorry, no French Laundry this time) – instead, I decided to share some of the less flashy, but more inspirational photos from the trip.

To me, these photos represent the real Napa Valley and celebrate the hard work and dedication of local artisans and farmers.

In fact, I continue to be amazed by the commitment throughout Napa Valley to support these local farmers and artisans – it’s inspiring and a reminder that eating locally means eating seasonally – a concept that the restaurants throughout the valley truly understand.

As you can see, there is much to behold in Napa Valley and something special about every season – in my mind, it’s always a good time of year to visit the valley!

So, where do you go to find inspiration?

This lemon yogurt cake is the perfect summer dessert and even tastes better on the second (and third) day after baking.  It’s so easy to make, you don’t even need an electric mixer!  Try it with a side of fresh berries or a scoop of vanilla ice cream.

For those interested in making a healthier version of this, you can use fat-free yogurt and a sugar substitute – add about 10 minutes to your baking time.

Makes 1 loaf

Ingredients

• 1  1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1  1/3 cups sugar, divided
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup freshly squeezed lemon juice

For the Glaze

• 1 cup confectioners’ sugar
• 2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350° F.  Line the bottom of a standard-sized loaf pan with parchment paper – grease and flour the pan.

In a bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla.  Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.  Pour the batter into the prepared pan and bake for about 50 minutes – until a cake tester placed in the center of the loaf comes out clean.

Cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear – set aside.

When the cake is done, allow it to cool in the pan for 10 minutes.  Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.  Cool the cake.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Original recipe found here

As you may know, I have a longtime obsession with jams and jellies and am always looking for new, interesting, spreadable combinations.  A resource that I always go to (and one of the most interesting cookbooks I own) is Mes Confitures, by Christine Ferber.  Throughout the book, Ms. Ferber not only shares her secrets to making foolproof artisanal jams and jellies, but the combinations are completely irresistible.

This Apricot and Honey Jam is guaranteed to be a hit with your friends and family – honey is the perfect compliment to the apricots and adds a unique depth of flavor to this jam.  Apricot and Honey Jam tastes great smeared on a slice of artisan bread.

Makes 3 pints

Equipment

• 3 pint sized jars with lids, sterilized

Ingredients

• 2  1/2 pounds apricots
• 3 cups granulated sugar
• 7 oz. honey
• 7 oz. water
• juice of 1 large lemon

Directions

Rinse the apricots in cold water.  Cut them in half to pit them.  Mix the apricots, sugar, water, honey and lemon juice in a ceramic bowl.  Cover with a sheet of parchment paper – refrigerate and macerate for an hour.

Pour the contents of the bowl into a pan and bring to a simmer (a copper pan is preferable, as it ensure even distribution of heat).  Pour back into the bowl. Cover with a sheet of parchment paper and refrigerate overnight.

The next day, pour this mixture into a sieve.  Bring the accumulated syrup to a boil – skim and continue cooking on high heat.  The syrup will be sufficiently concentrated at 221°F on a candy thermometer.  Add the apricot halves.  Boil for 5 minutes, stirring gently and skimming carefully.  If you don’t have a candy thermometer – add a few drops of the jam to a cold plate to check the consistency.

Put the jam into jars immediately – wipe off any drips from the rim of the jar and turn them upside down.  Store in a cool, dry place, out of the light.

This delicious vanilla bean Creme Anglaise (English Cream) has a rich, smooth texture and can be served either warm or cold with cakes, pies, puddings or my personal favorite – drizzled over fresh fruit.  Not only is this cream easy to make, but it’s the perfect addition to your favorite summertime dessert.

Makes 2 cups

Ingredients

• 4 large egg yolks
• 1/4 cup sugar
• 1 cup milk
• 3/4 cup heavy cream
• 1/2 vanilla bean, split lengthwise

Directions

Fill a large bowl with ice and water; set aside.  In a medium bowl, whisk together the egg yolks and sugar until lightened, about 2 minutes.  Place milk and heavy cream in a medium saucepan over medium heat.  Scrape the vanilla seeds into the pan and add the pod. Bring to a simmer; reduce heat to low. Whisk about 1/3 cup of the milk mixture into the egg-yolk mixture to temper it.  Return this mixture to the saucepan.

Cook the Creme Anglaise over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to the consistency of heavy cream.  If the sauce is overheated it will start to curdle, so it’s important to stir constantly and keep a close eye on the sauce.  Discard the vanilla pod and strain the Creme Anglaise into a medium metal bowl.  Place the bowl over the ice bath to chill until ready to serve.  Store in an airtight plastic container, refrigerated, for up to 4 days.

original recipe found here

I realize that this post seems a little unusual – pickled green beans?!  I know, it isn’t something that sounds too exciting, but when I came across a Bloody Mary recipe that used these as a garnish, I knew that I needed to make them.  The Bloody Mary recipe is coming soon – in the meantime, enjoy these in a salad or as a light snack.

Makes 4 pints

Equipment

• 4 pint sized jars with lids, sterilized

Ingredients

• 2 pounds green beans
• 4 sprigs fresh rosemary
• 4 cloves garlic, peeled
• 4 (3-inch) strips lemon peel
• 2  1/2 cups water
• 2  1/2 cups white wine vinegar
• 3 tablespoons pickling salt
• 2 tablespoons sugar

Directions

Evenly trim the ends of the green beans to fit the jars. Divide and pack the green beans, rosemary, garlic and lemon peels among the jars.

Bring a large pot (or canner) of water to a boil.

In a medium pot, combine the water, vinegar, salt, and sugar and bring to a boil. Simmer for 2 minutes, stirring to dissolve the sugar and salt.  Ladle the hot mixture into the jars – fill to about 1/2-inch from the top.  Wipe the rims with a clean cloth, affix the lids and seals, and seal tightly. Process the jars in the hot water bath for 15 minutes.  Carefully remove with tongs and set aside to cool. Let sit in a cool, dark place for at least 3 weeks before opening.

original recipe found here

My love for flour tortillas goes way back.  I have great memories of watching my grandmother and great-grandmother make huge batches of tortillas and cook them on an old wood-burning stove.  Something about that stove seemed to add the perfect flavor to the tortilla and brown it in all of the right places.  I’d anxiously wait while they patiently worked in batches to hand-pat each of the tortillas – there was no need for a press or rolling pin, they had years of experience.  Trying not to be obvious, I’d mosey in and out of the kitchen carefully monitoring their work and waiting for any sign that I could dig in. Inevitably, they would surprise me with a warm tortilla smothered in butter. While I no longer put butter on my tortillas, they continue to be one of my favorite comfort foods.

I’ve tried many recipes over the years, but this version comes closest to the flavor and consistency of the tortillas I remember from my childhood.

Makes 12 tortillas

Ingredients

• 2  3/4 cups all-purpose flour, plus a little extra for rolling the tortillas
• 5 tablespoons vegetable shortening, lard or 2 1/2 tablespoons of each (for the most authentic version)
• 3/4 teaspoon salt
• 3/4 cup very warm tap water

Directions

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated.  If this isn’t done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture.  Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps.  If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary).  Scoop the dough onto your work surface and knead until smooth.  It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.

Divide the dough into 12 portions and roll each into a ball.  Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes – this makes the dough easier to roll.

Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface).  After 30 to 45 seconds, when there are browned splotches underneath, flip it over.  Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp.  Remove and wrap in a cloth napkin placed in a tortilla warmer.  Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the warmer.

original recipe found here