I’m a sucker for a runny egg yolk. This is my typical breakfast, two slices of Udi’s gluten-free toast topped with local farm fresh sunny side up eggs, sprinkled with tumeric (more for the anti-inflammatory properties than for flavor.) But, for some, runny egg yolks are disgusting. Are you a fan of that rich, golden, runny yolk? Yum or yuk??
First course for my Mother’s Day brunch at Cafe’ Flora in Seattle was this Citrus Napoleon served with a coconut chantilly cream and berry sauce. My whole fixed brunch menu was gluten-free. Hot yoga in the morning, brunch with my family, and an afternoon to relax. It’s been a lovely day for this content mama! 🙂 HAPPY MOTHERS DAY EVERYONE!!
Chocolate Chip Cookies with Apricots and Walnuts
(from the Rebar Modern Food Cookbook)
* For gluten-free cookies substitute Gluten-free Baking Flour for the unbleached flour
1/2 cup Unsalted Butter, softened
1.5 cups or less light brown sugar
2 tsp Vanilla
1/4 cup Dried Apricots, chopped
1.5 cups Unbleached Flour *
1.5 tsp Baking Powder
1/2 tsp Salt
1 cup Walnuts, roasted and chopped
1.5 cups Chocolate Chips
Preheat oven to 350′ and line a cookie sheet with parchment paper and set aside.
In a bowl, combine apricots, flour, baking powder and salt.
In another bowl, cream butter and sugar together until light and fluffy. Add one egg at a time and blend well before adding the next. Add vanilla and set aside.
Add wet to dry and then fold in the walnuts and chocolate chips.
Drop on cookie sheet in heaping tablespoonful sized blobs. Leave room between for spreading.
Bake 9 minutes, rotating sheet halfway through baking. Cool on wire rack.
NOTES: The first time I made this recipe I realized I actually didn’t have chocolate chips OR dried apricots in my pantry. So, I substituted craisins for the apricots and chopped up a 1 1/2 bars of dark chocolate with sea salt. I LOVE the subtle hit of salt from this chocolate bar. And, I used that amount of bars because that’s what I happened to have in my house. It felt like the right amount, although, you can’t have too much chocolate, right? 😉
Also, I used a melon baller to measure out the cookies and I baked them for 10 minutes, so rotating the pan at 5 minutes. With the smaller cookies, 9 minutes seemed like the right time.
I’ve also kept this dough on hand in the fridge to make them fresh for guests. Just right out of the oven, after slightly cooling on a wire rack, is just divine. ENJOY!!!
I made the lemon curd and crust the night before. The crust recipe made enough for one 9 inch tart pan and six 5 1/2″ oval creme brulee dishes so I modified the recipe to stretch out the filling since the lemon curd alone wasn’t enough to fill my tart AND tartlets.
I made the whipped cream ( a pint of heavy whipping cream, 1/2 cup powdered sugar and 1/4 tsp of vanilla extract), whipped in 8 oz. of softened cream cheese, then once smooth I whipped in the lemon curd.
I froze the tart (s) then one hour before serving put them out to thaw. The raspberries can be added before serving or before putting in the freezer. As an option you can serve with additional whipped cream. This is my go-to fundraiser dessert, especially when they’re looking for a gluten-free dessert. It’s creamy, tasty and sooo pretty!:)
Oh, I wish there was smell-a-vision so you could inhale this garlicky, vinegary, soy saucy perfume of happiness!! 🙂 Adobo is probably the most popular filipino dish in the States, and in my opinion, it’s one of the easiest to make. I wasn’t born in the Philippines but, fortunately I did learn how to cook some of my favorite filipino dishes. Here’s my version of adobo (there are TONS of adobo recipes out there). It’s a bit Americanized but, it’s still authentic enough and I have fans far and wide that love my adobo. I haven’t been great at sharing the recipe (I don’t measure…I tend to cook with my nose…seriously) but, I actually measured this morning so here goes!
Please be a recipe tester for me and let me know how it turns out for you!!! I hope you come to love adobo as much as we do!
THANKS and HAPPY COOKING and EATING!!
Adobo is best if it’s served overnight or if you can make it in the morning to serve for dinner. It just gets better day after day.
9-10 chicken thighs (skin on, bone in)
1 head garlic, smashed and broken into whole cloves, skin on or off
1 bay leaf
1/4 cup red wine
1/4 cup white vinegar
1/2 – 3/4 cup soy sauce (per your preference of saltiness)
1/4 cup water
1-2 Tbsp brown sugar
1/2-1 teaspoon freshly ground pepper
Pepperoncinis (for garnish)
White or brown rice
Steamed or sauteed green veggie (broccoli, swiss chard, kale, mustard greens, etc.)
In large pot add all ingredients, except chicken, and bring to a medium boil. Heat up your frying pan on high. (Add oil if necessary just to prevent chicken from sticking to your pan; non-stick pans require no oil.) When pan is hot add the chicken thighs, skin side down first, ~ 3 minutes to brown on each side. Transfer browned chicken to pot. Bring mixture to a hard boil, with tongs move chicken around in pot to make sure all pieces get coated (all the chicken will NOT be submerged by the liquid.) Cover pot, reduce to simmer for 1 1/2 hours.
OPTIONAL: Halfway through cooking time rotate the chicken pieces, top to bottom, to help disperse the flavor more evenly.
* Chicken is ready to eat after an hour but, if you can let it sit longer, up to a day or two, it tastes better.
* Adobo is traditionally served with steamed rice and a simple vegetable on the side, like steamed broccoli or mustard greens.
* Greek pepperoncinis served as a garnish are a great spicy/sour/acidy compliment to adobo. I HAVE to eat adobo with pepperoncinis! 🙂
* In the summer, a refreshing side is a mix of diced tomatoes, diced white onion, and cilantro tossed with a little olive oil and salt.
* My adobo recipe is saucy compared to others, like my papa’s version, which is less saucy (it’s fattier with pork AND chicken and, super tasty too!), so you’ll end up with leftover sauce. So, after you quickly gobble up the chicken, SAVE your adobo sauce! Just serving it on rice later is so yummy AND, truth be told, I have re-used my adobo sauce by browning up more chicken, adding it to the sauce, and getting another meal out of it. Don’t dump all that umami flavor down the drain! Although, I wouldn’t re-use the sauce more than once. You can freeze the sauce too.
* This recipe serves 4 but, I recommend making a huge batch because it makes for GREAT leftovers and freezes really well.