Posts Tagged food blog

Ingredient Spotlight: Percebes!

It’s not often that I am presented with a food or ingredient that is completely foreign to me. I consider myself to be a well-rounded and adventurous eater and I’ve tried a lot of different things in my lifetime. (I lived in Alaska, for crying out loud. We wild game of every shape and size. Have you ever eaten bear chili or moose burgers? I have.)

However, last weekend I was invited to try percebes at Lincoln. I had never even heard of percebes, let alone eaten them. I was intrigued. I’ve never known Jenn Louis to steer me wrong, and if she was excited to prepare and serve percebes, I was excited to eat them.

First off, you might be wondering what on earth I’m talking about. Percebes?!

Percebes at Lincoln PDX

 

 

Let me explain. Percebes  - also known as goose barnacles, gooseneck barnacles, or stalked barnacles – are crustaceans that grow on rocks and debris in the ocean. While gooseneck barnacles can be found in Oregon, Jenn and the Lincoln team source the best possible barnacles, which come from British Columbia. And, yes, it should go without saying that percebes are strange and bizarre looking little creatures. While they may be strange to look at, however, percebes are completely and totally delicious.

At Lincoln, percebes are prepared simply and beautifully. The barnacles are quickly poached in boiling water, and are served with lemon wedges and herb and garlic olive oil. The texture is something akin to a clam, but the flavor is more along the lines of fresh shrimp. The texture is chewy, but not overly so. They’re fresh and wonderful and they taste like the sea. They’re honestly unlike anything I’ve ever had.

All of that to say, percebes are a rare and unique ingredient, and I highly encourage you all to pop into Lincoln in the next few weeks and give them a try for yourself. (Lincoln should have percebes on the menu for the next few weekends, depending on availability. You can always call ahead and inquire!)

A huge thank you to Jenn Louis and the Lincoln team for introducing me to a tasty new creature. While my meal was comped, all opinions expressed here are my own.

 

 

 

Cookbook Giveaway + A Recipe for Triple Berry Skillet Cobbler with Bourbon and Ginger

I am bursting with excitement, y’all.

I wrote a cookbook. I tested recipes and slaved in my kitchen and edited instructions and pored over pages and now it’s finally done. My cookbook is published and I’m freaking out a little bit.

I’m getting ahead of myself. Let me give you a little backstory.

A few months ago, my friend Jenni approached me and asked if I wanted to collaborate on a cookbook with her. Jenni was in the midst of finishing up her grad school portfolio, and decided that she wanted to design a cookbook. So, she asked me to make one with her. Jenni is an incredible photographer and graphic designer and the decision was a no-brainer. So, we set about making a cookbook together.

Flash forward a few months, and here we are. We now have a self-published mini cookbook called “A Midsummer’s Feast: Recipes for a Festive Summer Gathering.” If I may say so, it’s a lovely little book. This is not a full-sized cookbook, rather, it is a small collection of recipes that are perfect for a summer dinner party. The recipes are simple and diverse, a selection of summertime favorites. There’s a little bit of everything — appetizers, desserts, sides, entrees, and even a cocktail recipe.

We self-published the book through Blurb, and A Midsummer’s Feast is now available to purchase in print or ebook format. (Please note: we decided to sell these books at cost and are not making any profit whatsoever. This project was a labor of love and we just want to share our book with you all!)

 

A Midsummer's Feast

So, there you have it. I wrote a cookbook and now it’s available for all the world to see! I feel like a proud mother. (And, it should go without saying that I am forever indebted to Jenni and her incredible design skills. This cookbook would not have happened without her, and I am so grateful.)

A Midsummer's Feast: Recipes for a Festive Summer Gathering

Since I am so very excited about the book, I wanted to share one of my favorite recipes from the book: Triple Berry Skillet Cobbler with Bourbon and Ginger. (Say that three times fast, I dare you.) Made with a combination of blueberries, blackberries, and raspberries, this cobbler is one of my all-time favorite summer desserts. The blueberries really are the star of the dish, as they give the cobbler a natural sweetness and a gorgeous purple color. (Also, the addition bourbon and ginger give the cobbler a nice little zing.)

Last, but certainly not least, to celebrate the release of A Midsummer’s Feast, I’m giving away a copy of the book! Scroll down for instructions on how to enter to win a print copy of  ”A Midsummer’s Feast” Recipes for a Festive Summer Gathering.” 

Thanks for all the love and support, everyone! See below for the recipe and giveaway details!

Triple Berry Skillet Cobbler with Bourbon and Ginger | Rosemarried

Photo by Jenni Kupelian

 

Triple Berry Skillet Cobbler with Bourbon and Ginger

Ingredients

    For the cobbler:
  • 2 cups blackberries
  • 1.5 cups blueberries
  • 1.5 cups raspberries
  • ½ cup sugar
  • 1 teaspoon dried ginger
  • ¼ teaspoon ground nutmeg
  • 2 Tablespoons bourbon
  • 2 Tablespoons cornstarch
  • For the biscuit topping:
  • 2 cups unbleached all-purpose flour
  • ½ cup white sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 6 Tablespoons butter, chilled and cut into small pieces
  • 1 cup buttermilk

Instructions

  1. Preheat oven to 350° F. Lightly grease a cast iron skillet.
  2. To make the fruit filling: in a large bowl, mix together the berries, sugar, ginger, and nutmeg. Taste, and add more sugar if needed. (This will greatly depend on how sweet your berries are. If the berries are tart or out of season, you may need up to 1 cup of sugar.) In a small bowl, whisk together the bourbon and corn starch. Pour the bourbon mixture over the berries and stir to coat. Pour the berry mixture into prepared skillet, and bake for 10-15 minutes, or until the berries are bubbling. (Helpful hint: You may want to set the skillet on a baking sheet, as cobblers tend to bubble over and make a big mess in the oven!)
  3. Meanwhile, make the biscuit topping. In another bowl, mix together the dry ingredients. Cut the butter into the flour mixture – using your fingers, knives, or a pastry cutter – until there are no large chunks left and the mixture resembles coarse meal. Stir in the buttermilk just to combine. Using your hands, gently form small flattened balls of dough. Remove the skillet from the oven, and place the biscuits evenly atop the fruit. Sprinkle the tops of the biscuits with a bit of sugar.
  4. Bake for 30-40 minutes, or until the biscuits are golden brown. Remove from oven and allow to cool, uncovered, until ready to serve.
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ENTER TO WIN A COPY OF A MIDSUMMER’S FEAST: 

To enter, leave a comment below stating your favorite summer ingredient (i.e. peaches, tomatoes, corn, etc.). It’s as simple as that!

Cookbook giveaway rules: All entries must be submitted by Friday, August 29th, at 11pm PST. A winner will be selected at random and will be notified by September 1st, 2014.

ADDITIONAL ENTRY OPTIONS:

1. For one additional entry (optional), like Rosemarried on Facebook and come back here to comment letting me know you’ve done so (or leave a separate comment stating you already like Rosemarried on Facebook).

2. For one additional entry (optional), follow Rosemarried on Twitter and come back here to comment letting me know you’ve done so, or that you already follow me on Twitter.

3. For one additional entry (optional), follow Rosemarried on Instagram come back here to leave another separate comment stating you’ve done so.

Blueberry Lavender Jam with Vanilla Bean

Sadly, this has not been a summer of canning. Rather, this has been a summer of work, writing a cookbook, throwing a pop-up beer garden for the World Cup, and getting ready for a tiny human. I’ve been distracted, to say the least.

In the midst of the craziness, I’ve found pockets of spare time to can and preserve a few precious jars of goodies. I inherited a rather large stash of blueberries recently, and made a number of different dishes (including these blueberry and corn crostini). I set aside most of the blueberries, however, with the intention of making jam as I absolutely adore blueberry jam. In fact, blueberry jam might be my second favorite jam of all time. (It should go without saying that my Grandmother’s strawberry freezer jam is the best jam of all time.) Blueberry jam is just so dark, sweet, and wonderful. It is especially delicious when slathered on biscuits, toast, scones, or any other bready item.

For this particular batch of blueberry jam, I wanted to mix things up a bit. So, I decided to add lavender and vanilla bean. Because, why not? It sounded good. As it turns out, the combination of blueberries, lavender, and vanilla bean really is quite good. If you happen to have a few extra blueberries lying around, I highly encourage you to make a batch of this blueberry lavender jam. You won’t regret it.

 

Blueberry Lavender Jam with Vanilla Bean

Ingredients

  • 8 cups fresh blueberries
  • 2 tablespoons dried culinary lavender
  • 4.5 cups sugar
  • Zest & juice of one lemon
  • 1 vanilla bean, scraped
  • 3 tablespoons Ball RealFruit Pectin
  • ½ teaspoon unsalted butter

Instructions

  1. Wash and sterilize jars and lids. In a large canning pot, cover jars with water and bring to a boil. Boil for at least 10 minutes, then turn off the heat and allow jars to rest in the hot water until needed. Additionally, places the bands and lids in a small pot and boil for a 5 minutes.
  2. Place lavender in a small bowl or cup, and pour ½ cup of boiling water over the dried lavender. Allow to steep for 15-20 minutes. Strain out the dried lavender and reserve the remaining liquid for the jam.
  3. Using a blender, immersion blender, food processor, or potato masher – mash or crush the blueberries.
  4. In a small bowl, combine ¼ cup of sugar with the pectin.
  5. In large stock pot or pan, combine the crushed blueberries, lemon zest and juice, vanilla bean seeds, and lavender liquid. Stir in the sugar-pectin mixture and the butter. Heat over medium-high heat and bring to a boil, stirring constantly.
  6. Once the mixture is boiling, add the remaining sugar (4.25 cups). Return to a full rolling boil, and boil for 1-2 minutes. Remove jam from heat and skim off any foam.
  7. Remove jars from the hot water, and ladle jam into hot jars. Leave a ¼” head space. Wipe the jar rims clean, and place lids and bands on the jars. Process in a hot water bath for 10 minutes.
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Roasted Corn and Blueberry Bruschetta

They say that necessity is the mother of invention, but I would also argue that abundance is another mother of invention.

Last weekend, I came home from the PDX Food Swap with 5+ pounds of fresh blueberries. I made jam (recipe to come!), enjoyed fresh blueberries with my yogurt and granola for breakfast every morning, and even froze a few berries. After all of that, I still had blueberries leftover.

With the remaining blueberries, I wanted to do something savory and unexpected. I took stock of what I had in the fridge and in the garden, and decided to roast blueberries with fresh corn and thus created this bruschetta. (Let’s be honest: roasting fruits or veggies and placing them atop goat cheese and bread is usually a good idea.)

I love the balance of sweet and savory flavors in this dish, and the pop of the fragrant basil and tangy goat cheese. Everything just works.

It’s a perfect little summer appetizer.

 

roasted corn and blueberry crostini | Rosemarried.com

Roasted Corn and Blueberry Bruschetta

Ingredients

  • 1 cup fresh corn kernels
  • 1 cup fresh blueberries
  • 1 tablespoon olive oil
  • Salt & freshly ground black pepper
  • 1 teaspoon honey
  • 4-6 oz goat cheese, room temperature
  • Baguette
  • Handful of fresh basil leaves

Instructions

  1. Preheat oven to 400 degrees. Toss blueberries and corn with olive oil, salt, and pepper. Place in a baking pan and roast for 8-10 minutes, until corn is starting to brown. Remove from oven and set aside and allow to cool.
  2. For the crostini, you can serve them one of two ways. If you’re strapped for time (or don’t feel like turning on the oven), you could simply serve the bruschetta on fresh, soft slices of baguette. Otherwise, you can crisp the baguette slices in a 350 degree oven. Simply brush baguette pieces with olive oil and lay in a single row on a lined baking sheet. Bake for 10 minutes, or until golden brown along the edges.
  3. To assemble the crostini, spread a layer of goat cheese on each baguette slice. Place a generous spoonful of corn and blueberry mixture atop the cheese. Drizzle honey atop each, and sprinkle a bit of flake sea salt and freshly ground black pepper. Top each with a fresh basil leaf.
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Strawberry Cream Pie

This pie is the best pie ever.

I know that’s a bold statement, but I am telling you the truth. This strawberry cream pie is just the best. It’s simple, seasonal, and it’s absolutely beautiful.

Northwest strawberries are at the peak of their season right now, and so they are remarkably plump, sweet, and juicy. They don’t need any doctoring or sweeteners, they are perfect just as they are. They are especially perfect when piled atop a sweet cream filling and a homemade almond and graham cracker crust.

This pie is essentially a no-bake pie. The only thing that requires baking is the crust, which bakes for a whopping 12 minutes. The pie comes together quickly and painlessly, and the end result is marvelous. I mean it when I say this pie is perfect. I cannot stress that point enough.

strawberry cream pie | rosemarried.com

Strawberry Cream Pie

Serving Size: 8

Ingredients

  • 3/4 cup almonds
  • 1/2 cup salted butter, melted
  • 1 package graham crackers (or 1.5 cups graham cracker crumbs)
  • 1/4 cup brown sugar
  • 1/2 teaspoon nutmeg
  • 4 oz. cream cheese, room temperature
  • 6 oz. mascarpone cheese
  • 1 cup powdered sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • The zest of 1 lemon
  • 1 pint fresh strawberries, washed and sliced in half

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 9″ pie pan.
  2. In a food processor, pulse together the graham crackers and almonds, until they are fine crumbs. Pour the crumb mixture into a bowl, and stir in the melted butter, brown sugar, and nutmeg. Mix until the crumb mixture is moistened. Press the mixture evenly into the pie pan. Bake for 12 minutes. Remove from the oven and allow to cool.
  3. Once the crust is cooled, prepare the filling. In a mixing bowl, beat together the cream cheese, mascarpone, powdered sugar, sour cream, and vanilla. Beat for 2-3 minutes, until fluffy. Gently stir in the lemon zest.
  4. Gently spread the filling over the graham cracker crust. Place sliced berries atop the cream mixture. (You can artfully arrange them, but I prefer just to heap them on top.) Chill pie for 6-8 hours before serving.

Notes

Adapted from Cookooree.com

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Roast Vegetable ‘Stacked’ Enchiladas

This recipe isn’t anything new or life-changing. It’s isn’t particularly pretty or Pinterest-y. It’s a casserole, for crying out loud. (You could even venture to say this is something akin to a ‘Mexican lasagne’.)

But you know what? All of that aside, these vegetable enchiladas are really stinkin’ delicious. This dish has been a staple in my household for years, but I’ve hesitated writing about it here, because of the aforementioned reasons. But, you know what? To heck with reason. And to heck with pretty and Pinterest-y recipes. Because, sometimes, the best things in life aren’t pretty in the least.

And I’m totally ok with that. So, here it is then: my favorite recipe for ugly-yet-tasty roast vegetable enchiladas. I think you’ll like them. A lot.

roast vegetable enchiladas | rosemarried.com

Roast Vegetable Stacked Enchiladas

Serving Size: Serves 4-6

Ingredients

  • 15-20 corn tortillas
  • 1 can (28 oz) red enchilada sauce (my personal favorite is El Pato brand enchilada sauce)
  • 4 cups shredded cheddar cheese
  • 1 poblano pepper
  • 1 red bell pepper
  • 1 white or yellow onion, diced
  • 2 carrots
  • 1 parsnip
  • 1 cup frozen corn, thawed
  • 1 large handful kale leaves, roughly chopped
  • 2 canned chipotle peppers (in adobo), finely chopped
  • 2 teaspoons cumin
  • 1.5 tablespoons olive oil
  • Salt & pepper

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with foil or a SilPat.
  2. While the oven is preheating, chop and prep the vegetables. Peel the carrots and parsnip, and chop into 1/4 pieces. Remove the stem and seeds from the poblano and bell pepper, and chop into 1/4 inch pieces. In a bowl, toss together the chopped peppers, onion, carrots, and parsnips. Stir in the olive oil, cumin, chopped chipotles, salt, and pepper. Spread the veggie mixture in an even layer on prepared baking sheet. Roast veggies in the oven until tender and starting to brown, 15-20 minutes.
  3. While veggies are roasting, heat a small amount of olive oil in a skillet over medium heat. Cook corn and chopped kale, until the kale is wilted and any excess moisture from the corn has evaporated. Season with salt and pepper. Set aside.
  4. Once the veggies are roasted, it is time to assemble the enchiladas. In a 9×13 baking dish, pour enough enchilada sauce in the bottom of the dish to coat. Place a layer of corn tortillas atop the sauce. Pour a bit more sauce over the tortilla later, using a spoon or spatula to spread evenly over the tortillas. Sprinkle a handful of cheese over the tortillas. Next, sprinkle a mix of roast vegetables (including the kale and corn) over the cheese and tortilla layer. Add a bit more cheese atop the vegetable layer. Continue to layer in this fashion – tortillas, sauce, cheese, vegetables – until the pan is full. Place a layer of tortillas atop everything, and spread sauce generously over the tortillas. Sprinkle one last layer of cheese atop of the pan, for good measure. :)
  5. Reduce oven heat to 350 degrees F. Bake enchiladas, uncovered, for 20-30 minutes. Allow to cool for 5-10 minutes before attempting to eat. (I have burnt my tongue many a time on these enchiladas!)
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Rhubarb Coffee Cake

I feel like I’ve been living under a rock for a few months. Pregnancy doesn’t seem to be terribly conducive to productivity, and it certainly isn’t conducive to food blogging. I just feel so tired all the time. I’ve had zero energy and cooking has lost some of it’s appeal. Honestly, for awhile there, I didn’t want to eat anything except for cereal, grapes, and toast. Such is life during the first trimester.

But, I’m finally starting to feel like my old self again. Real food (meaning: something other than grapes and toast) actually sounds good. I’ve started cooking again. It feels good to be back.

In my opinion, a good piece of coffee cake is one of life’s simple pleasures. Coffee cake isn’t particularly pretty or inventive, but it’s just so good. I’ve made this recipe a number of times, and it never fails. The cake is so moist and flavorful, layered with chunks of tangy rhubarb on the bottom and giant spiced buttery crumbs on top.

If there was anything that was going to lure me back into the kitchen, it was this recipe. It’s just that good.

rhubarb coffee cake | rosemarried.com

RHUBARB COFFEE CAKE
(Adapted from Smitten Kitchen)

For the cake:
1/2 pound rhubarb, cut into 1/4″ chunks
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1 teaspoon finely grated lemon zest
1/3 cup plain yogurt (or sour cream)
1 large egg, plus one large egg yolk
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter (room temperature), cut into 8 pieces.

For the crumb topping:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 3/4 cups all purpose flour

1. Preheat the oven to 325 degrees F. Grease an 8×8 baking pan.

2. In a small bowl, toss chopped rhubarb with 1/4 cup of sugar, corn starch, lemon zest, and 1/2 teaspoon ground ginger. Set aside.

3. To make the crumb topping, whisk together the sugars, spices, salt, and melted butter in a large bowl. Mix until smooth. Next, stir in the flour with a spatula or wooden spoon. (The mixture will resemble a solid dough.) Press the dough firmly in the bottom of the bowl, and set aside.

4. To make the cake filling, stir together the yogurt (or sour cream), egg, egg yolk, and vanilla in a small bowl. In the bowl of a stand mixer, using the paddle attachment, mix together the flour, sugar, baking soda, baking powder, and salt. Add the butter pieces and a spoonful of yogurt into the mixture, and mix on medium speed until moistened. Increase the speed and beat for 30 seconds. Add the rest of the yogurt in two batches, beating for 30 seconds after each addition and scraping down the sides of the bowl with a spatula.

5. Scrape most of the batter into the prepared pan (reserving about 1/2 a cup). Spoon the rhubarb over the batter. Spoon the remaining batter over the rhubarb. (Don’t worry if it doesn’t evenly cover the rhubarb, it can just be scattered dollops of batter!)

6. Using your fingers, break the topping mixture into big crumbs. Sprinkle the crumbs over the cake. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving.