Cherry Hazelnut loaf cake

Cherry is one my favourite fruits in the world, I can eat any thing and every thing that is made with CHERRY.

Here is one my favourite recipes that I kept it for a long time and now would like to share it with you. Enjoy!

Cherry Hazelnut Loaf Cake

Ingredients: 

- 125 grams (1 cup)  cane sugar
- 3 eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 80 grams (6 tablespoons) butter, melted (if you use semi-salted like I do, omit the salt below)
- 60 ml (1/4 cup) plain yogurt or buttermilk *
- 200 grams (7 ounces, about 1 2/3 cups) flour *
- 100 grams (1 cup) hazelnut flour or finely ground hazelnuts (see note below to make your own)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch salt
- 350 grams (12 ounces, about 2 1/2 cups) sweet cherries, pitted (please wear an apron when you pit cherries, it is a murderously messy task; you can also use frozen cherries, no need to thaw them)

Direction:

Preheat the oven to 200°C (400°F) and grease a loaf pan (mine is 9x26 cm or 3 1/2-by-10 1/4-inch). You can line it with parchment paper instead if you prefer.

In a large mixing bowl, whisk together the sugar, eggs, and vanilla until frothy. Add the melted butter and the yogurt (or the starter, if using) and whisk again. (If using yogurt/buttermilk, the mixture may look curdled at this point; it's nothing to worry about.)

In another mixing bowl, combine the flour, ground hazelnuts, baking powder, baking soda, and salt, and stir with a whisk to remove any lump. Add the cherries and toss to coat.

Pour the flour/cherry mixture into the wet ingredients, and fold in gently with a spatula until no trace of flour remains. The batter will be thick and lumpy; don't overwork it. Pour into the prepared loaf pan, level the surface, and put into the oven to bake.

Bake at 200°C (400°F) for 15 minutes, then lower the heat to 180°C (360°F) and bake for another 30 minutes, or until a cake tester inserted in the center comes out clean. Transfer to a rack to cool for 15-20 minutes before unmolding; run a knife along the sides to loosen the cake first. Let cool completely on the rack.

Note: Hazelnut meal (finely ground hazelnuts) is a common baking ingredient in France, and is available from most supermarkets. To make your own, you'll need a food processor or blender: combine 100 grams (3/4 cup) whole hazelnuts with 2 tablespoons of the sugar that's called for in the recipe, and process in short pulses (it will be scary loud but that's okay) until finely ground

Chocolate Salami

When I was enjoying my time in Spain, one day I got to spend half a day in one of the supermarkets just to see what they produce that is different from food trend in North America. Since I am a chocolate lover, most of time was spent in chocolate section, and I found this strange, weird package, called chocolate salami.... YUCK!!!! I thought to myself, must be gross, but once I tasted it....I was far from being right. 

Here is a little history that I found kinda interesting....

Chocolate salami is a traditional Portuguese and Italian dessert made from dark chocolate, broken cookies, butter, and eggs. 

Chocolate salami has the same cylindrical shape as a salami, but is not a meat product. It is served as sliced cross-sections, the dark brown of the chocolate substituting for the red meat, and the broken bits of cookies substituting for the fat of the salami. Some varieties also contain chopped nuts, such as almonds or hazelnuts.They can also be made as small balls.

Commercial versions of chocolate salami are available outside of Portugal as an export product.

I am working on a recipe right now, I will post it once I master it.... STAY TUNED 

Don't let the moment pass you by for no reason!!!

There are so many tasks in a day that must be accomplished that it's sometimes hard to find time to do the things we want to do.   Have you been putting off learning photography, taking a dance class or even reading the book that's been sitting on your night stand for months?   Make the time now and go for it!  Learning and enthusiasm will bring joy into your life.  Let's have an adventure!

When your life flashes before your eyes, make sure you've got plenty to watch.  

Coffee....what would be your morning without coffee?

It is a new day, new beginning...busy, kinda exciting....I might get some good news! 

That's what life is all about... right? you get up, have a cup of coffee, going through your list of things you have to do one by one in your head... and the sips of coffee you're taking is getting faster and faster, cuz you don't want to be late, you looking at your watch, SHIT....I'M LATE!!!  And so it begins....

Scallops

If there is any other type of meat that could be silkier, softer, sexier, more delectable than scallops?! I like to know.
Last night as I'm zooming home from work, I am thinking...what should I make for dinner that is quick and easy that could pick me up with the weather we had... as I'm dreaming for some thing delish, I remembered I had this dish when I was in Spain, and I've been trying to copy that and must say it was quiet close to what I had in that restaurant. Yummy
Here is my mock up recipe from Barcelona!

Sea Scallops with grilled asparagus, with puree Celery Root and Red onion Confit:

Ingredients:

• 2 cups milk and 2 cups water
• 1 tbs coarse sea salt
• 1 lb celery toot, peeled and cut into small pieces
• 1/2 lb Yukon God potatoes, peeled and cut to small pieces
• 3 tbs unsalted butter
• Salt and freshly ground white pepper
• 2 cups red onions peeled and thinly sliced
• 3tbsp aged balsamic vinegar
• 20 jumbo sea scallops, cleaned and patted dry
• 1/4 cup flour
• 1/4 cup chicken stock or white wine
• 4 sprigs fresh Italian parsley, coarsely chopped
• 8 asparagus spears grilled separately
• Salt and black pepper

For Celery Puree:


Place the milk, water, salt, celery root and potatoes in saucepan; bring to a boil. Lower the heat , simmer until the vegetables are very tender, 20-25 minutes, drain.
Transfer the vegetables to a food processor. Add the butter, then puree until just smooth and creamy. Season with salt and pepper. Keep warm.
Melt 1 tbs of the butter in a large pan over medium- low heat. Add the onion, salt and pepper, and seat until very soft. Add 2 tbsp of the balsamic vinegar.
Cook until the onions start to caramelize, about 10-15 minutes. When brown, remove and set aside.
Preheat a large iron cast pan over medium heat. Salt and pepper each scallop and dredge with flour, shaking off any excess. Add 1/2 tbsp of the butter to the hot pan. Add the scallops and saute them for 2 minutes on each side.
Sprinkle on the remaining tablespoon of vinegar, add the chicken stock or wine, toss well, and cook for 2 minutes. Remove the scallops from the pan, reduce, the sauce by half, and stir in the remaining 1/2 tbsp of the butter. Test for seasoning and sprinkle with 1/2 of the chopped parsley. To serve, spread the onions on the bottom of  a warmed shallow dish or serving plate. Spoon celery puree over the onions and place the scallops on top. Spoon the sauce over the scallops and around celery puree.Sprinkle with the chopped parsley. place two grilled asparagus spears over the top in cross position.


Bon Appetit!

Pomogranate

Looking back to my childhood, I remember how this delicate fruit was and still is so popular in Iran. My family especially my dad use to love this fruit just to eat the seeds with a little sprinkle of salt over, in a big bowl as snack or after dinner. My sister and I use to feast fight over that and I always won the battle.
There several recipes in Persian cuisine with pomegranate molasses that they are all my favorites. Here is one of most popular and most requested recipe that it has been passed on for generations.

Fesenjan, also known as khoresht-e fesenjan or fesenjoon, is special occasion food in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea. A thick, rich, sweet-sour dish, fesenjan improves in flavor if served the next day.

(Persian chicken in pomegranate-walnut sauce)

4 to 6 servings

• Butter or oil -- 1/4 cup
• Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
• Onions, thinly sliced -- 2
• Walnuts, finely ground in a food processor -- 2 cups
• Stock or water -- 1 1/2 to 2 cups
• Pomegranate syrup or molasses 2/3 cup
• Sugar -- 1-3 tablespoons
• Salt and pepper -- to taste

Method:

1. Heat the butter or oil in a large, heavy-bottomed pot over medium flame. Add the chicken pieces a few at a time and brown on all sides. Remove to a plate and set aside.
2. Add the onions to the pot and sauté until translucent.
3. Stir in the ground walnuts and stock or water and return the browned chicken pieces to the pot. Bring to a boil, then reduce heat to low, cover and simmer for 20-30 minutes.
4. Stir in the pomegranate juice, sugar, salt and pepper. Simmer for another 15-20 minutes until the chicken is tender, the sauce is somewhat thickened and the walnuts begin to give off their oil. Adjust seasoning and serve with plain white rice.

Variations:

• Use duck or pheasant instead of chicken. If using duck, trim of all excess fat before browning and spoon off any excess fat as the dish cooks. Cubed lamb or meatballs are sometimes used instead of poultry.
• Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores. If it is unavailable, you can use an equal amount of frozen, concentrated cranberry juice. The flavor is roughly the same. If using fresh pomegranate juice, use 1 1/2 to 2 cups and cut back on the stock or water.
• Add 1/2 teaspoon ground cardamom or 1/2 teaspoon cinnamon when sautéing the onions for a richer flavor.
• Add a little more sugar if the sauce is too tart, a little bit of lime or lemon juice if it is too sweet.
• The chicken can be marinated in a few squeezes of lime juice for a few hours if you like.
• A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid to the simmering stew.

Bon Appetit 

 

Black Garlic

Black Garlic: one of the coolest ingredients I came across the other day!
It is fermented and the taste and texture is completely, surprisingly different from the actual garlic.
It is like the next generation of BLACK TRUFFLE!
Now here is a recipe that I tried and I loved, hope you enjoy it as much as I did!

Black Garlic Chicken Saté 

The Black Garlic really adds a depth of flavour to this delicious Saté Sauce.

Serves 6

Ingredients

700g chicken breast – skin removed and cut into cubes

For the marinade

• 3 small shallots – peeled
• 1 clove of peeled black garlic
• Half a teaspoon of lemon grass
• 1 tablespoon of ground coriander
• 1 teaspoon of ground cumin
• 1 teaspoon of turmeric
• 2 teaspoons of brown sugar
• 2 tablespoons of vegetable oil
• 2 tablespoons of smooth peanut butter

For the sauce

• 3 tablespoons of dark soy sauce
• 3 tablespoons of brown sugar
• 6 cloves of peeled black garlic
• 1 teaspoon of lemon juice
• Half a teaspoon of lemongrass
• 3 tablespoons of smooth peanut butter
• 4 spring onions
• 200 ml creamed coconut milk/cream (ready made)
• Salt

Instructions

1. For the marinade – Place all the ingredients (with the exception of the chicken) into a blender.  Add the marinade to the chicken, cover and refrigerate over night in a non-metallic bowl.
2. To make the Black Garlic Saté Sauce
   Place all the ingredients into a blender.  Blend together.  Put the sauce into a saucepan and heat gently.  (If the sauce thickens too much just add a little more coconut milk). Adjust seasoning according to taste.
3. To assemble
   Thread the cubes of chicken onto skewers.  Cook them on the grill or barbecue them.  Check the chicken is cooked thoroughly. Serve with the warm Black Garlic Saté Sauce.

Bon Appetit