Roasted Hatch Chile Burger


Burgers are a beautiful thing, aren’t they? Most days I’m pretty sure I could eat burgers for the rest of my life—I mean, if I had to. I think that one of my favorite things about burgers is that they don't really require much work to taste great; one just needs the right ingredients.

For the most part this burger is pretty straight forward, but there's one part about it that's very special: roasted hatch chile peppers. These glorious peppers are in season right now and they make a wonderful addition to a classic burger. Roasting them is really where their flavor emerges, and the result is a burger whose every bite is packed with the perfect amount of spicy deliciousness.

Now, I have to warn you—these pepper are spicy, so when you are peeling off the skins and removing the seeds I highly recommend two things: wear gloves if possible, and don’t touch any part of your face one you’ve started handling them. Besides that, you’re only about 6 minutes away from roasting a batch of these lovely peppers right at home.

Since this burger packs a bit of heat, I paired it with La Crema's lovely 2014 Willamette Valley Pinot Noir. It's berry undertones come alongside and generously complement the flavor profile of this burger. Make sure to head over to La Crema's site to get the full recipe for this burger.


Roasted hatch chili pepper

4-5 medium hatch chilies

Equipment: Baking sheet, plastic gloves if available.


Turn the broiler on to high, wish rack set to the highest position.

Wash the hatch peppers, pat dry, and scatter onto a baking sheet.

Place the sheet under the broiler and leave the chilis there for about three minutes, or until blistered and charred. Remove the tray from the oven and using a pair of tongs, or spatula, flip the chilis over and place back in the oven. Allow the other side of the chilies to blister, then remove from oven.

Place the freshly blistered peppers into a medium bowl, placing a few paper towels, or a rag to cover. Place a large dish over the top of the napkin and let the chilies steam for 15 minutes.

Remove the chilies from the bowl and carefully begin to remove their skin, followed by their seeds. Cut the remaining pieces of the chili into strip and place in a small bowl until ready to use. 

Click here to get the rest of the recipe.

Thank you for supporting the brands that support The Broken Bread. This is a sponsored post. All opinions are my own.

And one last thing—here are some tips to ensure a delicious burger: 

  1. Use the best quality meat you can get you hands on. Since this is essentially what the burger is all about you might as well get some delicious fresh beef. I recommend getting 80% lean 20% fat. It’s that 20% percent that will guarantee you a tasty burger.
  2. Make that special sauce at home. You don’t need a lot of ingredients to make a killer sauce. Find me go-to sauce recipe here.
  3. Keep the extra ingredients simple. I have to have cheese on my burger, other than that I might toss in a slice of avocado, or some roasted chilies, but sometimes I find that simplicity is best when it comes to a burger.
  4. Lastly, get your hand on a either a potato or brioche bun. I personally stick to the potato bun, but either of these options will be the perfect bookends to that juicy piece of beef.

 

 

 

A Peach & Coconut Cream Tart


The world is filled with simple pleasures, and last week I experienced a new one: karaoke. I've gone a few times, and though I've always secretly wanted to sing, I've never had the nerves to just get up and do it. I don't know why I care so much because, I mean, more times than not people are just out there to have fun no matter what they sound like. Well, expect for those few professional singers that nail every note like there's an agent in the crowd; they'll make anyone thankful they decided not to sing.

But with all that said, I finally did it. To think, just last week you could have found me belting out a song from Eve-6 with my sister in-law. We were a mess, but we had the best time.

Speaking of simple pleasures, how does a peach and coconut tart sound? I know the flavors in this tart are pretty simple, but that's how I like it. I've been on a peach kick lately and pairing them with a coconut pastry cream is now one of my favorite ways to enjoy them. What I especially love about this tart is that each ingredient stands out in each bite.

I added brown butter to my crust, but if you don't want to, just add melted butter instead. Although, I really recommend going with the brown butter since it adds just a little extra nuttiness that pairs so well with the coconut. 

I hope this tart gives you some inspiration on how to use all those beautiful peaches before their season runs out. Oh, and I will warn you now that this crust is a little delicate, so just keep that in mind when you serve; but I mean who really cares about a dessert that can get a little messy, right? 


Coconut Cream Filling

filling adapted from Joy of Baking

1 1/4 cup full fat coconut milk

3 large egg yolks

1/4 cup sugar

2 tablespoons cornstarch, non gmo if possible

2 tablespoons all-purpose flour

1 tablespoon unsalted butter, cut into small pieces

3/4 teaspoon natural coconut extract or paste- I used this one

1/4 teaspoon pure vanilla extract

pinch kosher salt

zest of half a lemon

2-3 ripe yellow peaches

2 teaspoons sugar

1 tablespoon lemon juice

FOR THE CRUST

1 1/3 cup crush nilla wafers

1 stick unsalted butter

1/4 coconut toasted flakes

pinch salt

Equipment: 2 Sauce pans, whisk, fine mesh sieve, food processor, skillet, 1, 9.5 x 1 inch tart pan, micro plan zester


Method

Place the coconut milk into the saucepan and set over medium high heat. While the coconut milk is heating up add the egg yolks to a medium heat proof bowl along with the sugar, whisking until smooth.

Sift the cornstarch and flour into the egg mixture and whisk to combine. Make sure not let this mixture sit to too long before the next step;  Joy say's if you do bits of egg will form.

Once the coconut milk begins to steam, pour it into the egg yolk mix in a steady and slow stream while whisking with the other hand. Once all of the coconut milk has been whisked in, pour the coconut milk into a medium saucepan and while whisking constantly, bring to a boil over medium heat. 

Once the mixture begins to boil, let it cook for an additional 30-60 seconds, or until thick. Immediately remove from the pan from the heat and pour into a clean bowl. Mix the tablespoon of butter, 1/4 teaspoon of vanilla extract, and 3/4 teaspoon coconut extract, whisking until combined. 

Cover the pastry cream with plastic wrap, making sure to press the plastic against the coconut cream to prevent a skin from forming. Place the bowl in the refridersator until completely chilled.

While the filling is cooling start making the crust by pulsing the vanilla wafers in food processor until finely ground.  *Alternatively, you can smash the cookies in a plastic bag until they achieve a very fine texture. Add the crushed cookies to a large bowl.

Place the stick of butter in a skillet (lightly colored if possible- this will help you see the browning of the butter) and set over medium heat. While stirring occasionally, let the butter melt completely. The butter will begin to foam, and spatter a bit, just keep stirring every now and then until the foam subsides. 

Keep a close eye on the butter as it will turn a golden brown color pretty quickly. Once it does, remove from heat immediately and pour into a separate container.

Measure out 1/3 cup of the brown butter and mix it into the ground wafers, along with the toasted coconut flakes, and a pinch of kosher salt. If the mixture feels a bit dry, go ahead and add a little extra brown butter.

Add the crust mixture to the pan, pressing firmly at the bottom, and pressing the crumbs up the sides. Place in the refrigerator immediately and let chill for about 45 minutes before adding the filling.

Assembly

About 15 minutes before you are ready to fill the crust, slice all of the peaches and add them to a large bowl. Gently toss the peaches with about 1 tablespoons of lemon juice and 2 teaspoons of sugar and let sit for 10- 15 minutes.

Remove the pastry cream from the refrigerator and fold in the zest of half a lemon, then add to the crust. Arrange the peach slices over the top of the tart, serve and enjoy! 

Fresh Honeydew-Ginger Mojitos


It's the middle of the week and I already know what you're thinking, "What delicious cocktail am I making once I get home", right?. Well my friends #drinkthesummer has got you covered. My lovely friend Sherrie has rounded up a swell group of people to have a virtual cocktail party, and you're invited!


For this summertime soiree I'm sharing my recipe for these honeydew melon-ginger mojitos. In my mind mojitos are one of those quintessential drinks that you have to make at least once before summer is over; which sadly is creeping up pretty quickly. Awful, I know.

I believe that honeydew melons don't get put to proper use. The only time I find myself eating them is when they are served up at some hotel breakfast buffet, or if by chance they end up in a fruit cup that I get at the store. It's a shame. From their color, to their utterly sweet and juicy flesh; I have no clue why I'm not eating these melons more often. To make up for my laziness, I've decided to show off the potential of this beautiful melon by tossing it into this mojito, adding fresh muddled ginger, and just the right amount of demerara sugar.

Here is the full list of everyone who made a delicious beverage for #drinkthesummer

 Adult drinks 

With Food + Love | Basil Fig Vodka Smash

A Little Saffron | Beach Bum's Rum

A Thought For Food | Tarragon Tequlia Swizzle

Downshiftology | Limoncello Prosecco with Blueberries and Thyme

Heart of a Baker | Green Tea Mint Cooler

Hungry Girl por Vida | Whisky Peach Alexander

The Green Life | Spiced Plum, Fig & Kombucha Cocktail

Hummingbird High | Watermelon and Mint Agua Fresca

Floating Kitchen | Peach Sun Tea and Bourbon Cocktail

Beard and Bonnet | Melon Mojito

EGD | Backyard Peach Sweet Tea

Appeasing a Food Geek | Basil and Black Pepper Gin Sour

Vegetarian Ventures | Garden Tonic Punch

Nosh and Nourish | Mango Margaritas with Chile Lime Salted Rims

Domesticate ME! | Watermelon-Basil Mezcal Margarita

The Foodie Nurse | Husk Cherry Margarita

my name is yeh | Choose Your Own Adventure Bloody Marys

Sevengrams | Cucumber, Gin and Chartreuse Cocktail

Wicked Spatula | Coconut Gin and Tonic

Eat Boutique | Sbagliatos and Homemade Sweet Vermouth

Nutritionist in the Kitch | Healthy Muddled Blackberry Pina Coladas

Chocolate + Marrow | Pequito Verdecito

The Solstice Table | Jalapeno Watermelon Cooler

HonestlyYUM | Watermelon, Fresh Herbs, & Sotol Cocktail

Seasonal Cravings | Strawberry Lime Gin Rickey

Salted Plains | Frozen Honeydew Daiquiris

The Broken Bread | Honeydew-Ginger Apricot Mojitos

Fix Feast Flair | Ginger-Berry Splash Cocktail

Turntable Kitchen | Summer Cooler Cocktails, Two Ways

Foolproof Living | Blueberry, Dark Cherry and Calvados Cocktail

Dessert for Two | Salty Melon Slush

 

Drinks for everyone!

Heartbeet Kitchen | Salty Watermelon Shrub Elixir

TENDING the TABLE | Raspberry and Fig Hibiscus Cooler

Snixy Kitchen | Lavender Earl Gray Blackberry Ice Cream Floats

The Bojon Gourmet | Vanilla Rooibos Peach Ice Cream Floats

Gratitude and Greens | Hong Kong Style Crushed Watermelon Ice

My Heart Beets | Spiced Pistachio Shake

rooting the sun | Strawberry Fennel Soda

The Modern Proper | Vanilla Bean Plum Shrub

Feed Me Phoebe | Watermelon-Cucumber Kombucha Coolers

Gourmande in the Kitchen | Stone Fruit Thyme Shrub Soda

dolly and oatmeal | Cold-Brewed Shiso & Hibiscus Tea Iced Latte

happy hearted kitchen | Heirloom Tomato Gazpacho with Fennel, Orange + Cardamom

I am a Food Blog | Cherry Vanilla Sodas

Tasty Yummies | Fig Vanilla Bean Almond Milk

Let's talk evergreen | Iced Earl Grey Yuanyang With a Hint of Rose

Kale & Caramel | Emerald Beaut Green Spritzer

Earthy Feast | Watermelon Hibiscus Agua Fresca

Now, Forager | Sparkling Plumcot and Purple Basil Shrubs

The Pig & Quill | Brown Sugar Blueberry Pie Shakes

Well and Full | Peach Bubble Tea

Sweetish Co | The Best Frozen Hot Chocolate

holly & flora | Spiced Pineapple Shrub Sparklers with Black Tea + Coconut

I know there's a lot, but hey at least you'll have drink inspiration for dayzzzz.

You may have noticed this already, but I ended up straining my mojito before serving it, as opposed tot muddling everything together in the same glass. You can make this drink either way, it's just that I'm just not a fan of slurping down a bunch of muddle mint leaves.


Honeydew-Ginger Mojitos

serves 2

5 oz light rum

6 oz fresh honeydew melon juice

1 large lime, quartered

16 mint leaves, plus extra for garnishing

1 1/2 tbs demerara sugar

5-6 circular skinless slices of ginger, about 1/4 inch thick

ice

apricot la croix, or soda water

2 large glasses


Method

Fill a shaker with the ginger and muddle to release their juices. Add the lime wedges and sugar, and muddle to release the juices from the lime.

Add the mint leaves and gently muddle. Add the rum, a large handful of ice, and seal the shaker. Shake for about 10 seconds, then strain into two cups. Fill each glass with ice, and top off  the drink with apricot la croix or club soda.

Garnish with a slice of lime and some fresh mint.

* I chopped up half a honeydew melon and blended it until smooth for the juice in this drink. I didn't bother to strain it because I like the texture of the melon juice.

*I am not a fan of overly sweet drinks, so if you are, then you might want to add a bit more sugar.

 

 

Green Tea Affogato & a #bossbabefestMSP recap


There truly is no substitution for the joy that community can bring into someone's life. When I started blogging a few years ago I had no idea how fulfilling blogging could be, but I also wasn't aware of how much alone time I would encounter; truth be told it’s a lot. I can't tell you how many times I have wanted to get a dog so that I could have someone to talk to, ha! I find it quite odd that this is the case because the life of a blogger is based in community; it really is the life blood of what we do. I am so thankful that my career allows me to connect with people, readers, and other bloggers from all over the world, but what I find myself lacking is the chance to connect with people in real life, not just via my phone or computer.

But then #bossbabefestMSP happened.

My girls Amanda and Sherrie, who I really admire, happened to be experiencing the same pangs for community as I was, so they decided to do something about it and hosted a retreat. These ladies put a hell of a lot of work into this event, but they had one goal in mind: to get a group of fellow bloggers together so we could support, love, and encourage each other, and that's exactly what happened.

We spent the weekend laughing, eating, shooting, and talking. Amanda and Sherrie had prepared a bunch of fun activities for us to enjoy like a private cocktail session from Erik Eastman of Easy & Oskey, and the opportunity to learn how to make flower crowns at Willful Goods.  Each of these activities were so much fun, plus it gave us girls another way to experience a little slice of life together. 

On our final night there we had a beautiful dinner that was all made possible because of the generous people at  La Croix. Before we sat down, we got the chance to make some mock-tails by adding these delicious infused shrubs Sherri made to our favorite La Croix flavor. 

Around this table we did more that share a meal; we celebrated community. But what I walked away appreciating the most were all of our group conversations. From discussions about zodiac signs and favorite foods, to sharing seemingly taboo information about how we approach our work; we covered it all. I came to Minnesota eager and thirsty for friendship, and I definitely left recharged.

Each of the ladies that attended #bossbabefestMSP are SO incredibly talented, and inspiring, so here’s a list of who came so you can take a look for yourself.

Sherrie (With Food + Love)

Amanda (Heartbeet Kitchen)

Alanna (The Bojon Gourmet)

Emilie (The Clever Carrot)

Sarah (Snixy Kitchen)

Liz (Floating Kitchen)

Jayme (Holly + Flora)

Renne (Will Frolic For Food)

Shelly (Vegetarian Ventures)

Honestly, saying goodbye to these ladies was so hard. When Amanda and Sherrie dropped me off at the airport tears were definitely shed. I am so thankful for everything these two incredible women did to make this #bossbabefestMSP happen.

Thank you to everyone for filling my heart with so much joy and love. 

Now, let's talk about this green tea affogato, shall we?

Each summer I seem to find a new dessert that I eventually become obsessed with, which as of late has been the ever-so satisfying coffee-creamy goodness of an affogato. The idea is simple: hot espresso drizzled over a generous scoop of ice cream, and that's it! Too easy right? This dessert is what inspired me to make this green tea affogato. In my version, I pour warm green tea over a scoop of chocolate chip ice cream, and I promise you the result is heavenly! I have to thank My Encha for gifting me with such high quality green tea.

This event wouldn't have been possible without the incredible help from our offical sponsors, Vital Proteins.

 

Thank you again to all our of the sponsors who made this event happen!

 La CroixVital FarmsBob’s Red Mill, Now FoodsRodelle Vanilla, Udi’s Gluten FreeBig Spoon RoasterMy EnchaA HeirloomJered’s PotteryMademoiselle MielFauxgerty

 


Green Tea Affogato

Inspired by Heartbeet Kitchen & Two Red Bowls

Serves 2

1 teaspoon high quality green tea powder

5 oz soy milk, hot not boiling

3 oz hot water, not boiling

2-4 scoops chocolate chip ice cream


Method

Sift 1 teaspoon of the match powder into a wide cup or bowl.

Add about half of the water into the cup and using either a bamboo whisk, or a small wire whisk, begin to whisk the mix the water into the green tea to until a smooth paste forms.

Once smooth, pour in the remaining hot water and soy milk into the cup, whisking to combine.

Place 1-2 scoops of chocolate chip ice cream into two separate cups. Divide the green tea, then pour equal amount into each each cup.

Enjoy!

Yogurt Marinated Apricot Chicken Skewers


I was in the supermarket the other day, and as my eyes were scanning the magazines at the checkout stand one caught my attention; fall dessert recipes. No way. No way am I to ready to entertain any ideas of fall. As far as I am concerned summer is in full swing and I plan on focusing on enjoying every last bit of this season while I still can. It was kind of weird, but I walked out of the store feeling a sense of pressure that I couldn’t quite figure out. I do appreciate that this simple magazine acted as a reminder for me to cherish summer for as long as it’s here, but at the same time it made me feel as if I should be preparing for the seasonal change, even though I haven’t felt it in the air just yet. I want to enjoy my summer for as long as possible, so in an odd attempt to stand firm in my love and appreciation for the sunshine I wanted to make something that screamed of this season; thus I made these yogurt-marinated chicken skewers with a ton of yummy side dishes. 

Make them over an outdoor grill, or toss them into a grill pan on your stove; either way you decide to cook these skewers, I promise you'll end up with a dinner that’s pure summertime vibes. To get the recipe for the skewers, head over to La Crema's blog to see which kind of crisp white wine I paired with this meal.

Now, what's a proper summer dinner without some side dishes? I am a huge fan of dips and salads so I served a few different kinds with this dish: hummus, tzatziki, and my personal favorite, homemade tabbouleh. Tabbouleh is a classic middle eastern salad that's only made up of a few ingredients, most of which I'm sure you have in your fridge right at this very moment.

Thank you for supporting the brands that support The Broken Bread. This is a sponsored post. All opinions are my own.


Simple Summertime tabbouleh 

 

1/2 cup cooked bulgur

1/3 cup chopped tomato, seeds removed

1/3 chopped cucumber

1/8 cup chopped red onion

1/4 cup chopped mint

1 cup chopped parsley, loosely packed

11/2 tbs lemon juice, or more to taste

salt and pepper, to taste

light drizzle olive oil, about 1 tbs or so


Method

Add all ingredients to a medium bowl, tossing to combine. Taste adding more lemon juice, salt and pepper as needed.

 

Peach Cobbler with a Chai Spiced crust


A few weeks ago I had the pleasure of taking a joy ride down to Portland; three hours of sipping on iced coffee and listening to my favorite 90's hits. I seriously loved every second of that drive. And the reason for this mini road trip was to collaborate with Natalie & Holly, the incredibly talented duo behind The Modern Proper. I originally met Holly just about a year ago at an event we both attended. It only took about two minutes for me to realize that we were destined to be friends. Fast forward one year, and there I was in Portland, baking, styling, and shooting alongside her and Natalie. 

After a few brainstorming sessions, the ladies behind the modern proper and I decided to create a recipe that would put a twist on a the oh-so-classic fresh fruit cobbler. We were each recently given these super cute pie dishes from falconware enamel, so it was pretty clear that making mini cobblers was the best way to go.

These falcon pie dishes are so cute, aren't they? They actually come in handy if you ever want to make a cobbler for two...or one (no judgement). Each recipe we created yields enough filling and topping to fill three dishes, one traditional 8x8, or one 9-inch pie dish. 

The two desserts we ended up creating were a brown butter, pistachio, and blueberry cobbler, (the recipe for the blueberry crumble can be found on The Modern Propers blog) and a peach and chai spiced crust cobbler. Blueberries and peaches are some of our favorite summer fruits, so using them in our recipes was a no-brainer. What I love most about these types of desserts is that they aren't too fussy, plus they taste amazing with a scoop of yummy ice cream.


For this recipe I found myself inspired to use a small round biscuit cutter for the crust. I have seen a few fellow bloggers take this approach, so a big thanks goes out to bojon gourmet and apartment 2b baking co for the inspiration.

We all know that summer won't last forever, so get out there and enjoy all those wonderful stone fruits and berries. Oh, and if you're loving these enamel pie dishes and plates, make sure to head over to my instagram account because the modern proper and I are giving away a set of each to one lucky person!

 


Peach Pie with a Chai Spiced Spelt Crust

serves 8

½ cup flour, plus extra for dusting

¾ cup spelt flour

1 tbsp sugar

¼ tsp sea salt

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground cardamom

¼ tsp freshly ground pepper

1 stick very cold unsalted butter, cut into ½-inch pieces

1/2 cup water very cold

 

For the peach filling

6 cups peaches, peeled, sliced

1 vanilla bean, seeds scraped, or 1 tsp vanilla extract

2 T. cornstarch

⅓ cup sugar

Pinch of salt

1 ½ tsp lemon juice

 

To finish

Egg wash made with 1 egg yolk mixed with 2 tablespoons water

3 tbs turbinado or granulated sugar

Special equipment: 1, 9 inch pie pan, 1 ,8 x 8 baking pan or 3 Falcon Enamelware pie dishes, large bowl, 2-inch dough cutter


Method

Place both flours, sugar, salt, and remaining spices in a large bowl and whisk together to combine. Add the cubed butter to the bowl and using either your hands, or a pastry cutter, work the butter into the flour until it resembles the size of small peas. Sprinkle 2 tablespoons of the cold water over the mixture, and begin to fluff using two forks. Continue this process, one tablespoon at a time, until 3 tablespoons have been added.

If dough seems a bit dry, sprinkle a 1/2 teaspoon of water at a time until the dough resembles shaggy crumbs. Turn the dough onto a work surface and gently knead a few times until it comes together.  Flatten the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour, and up to 2 days.

For the filling: Cut the peaches into slices that are about 3/4-inch thick. Add the sliced peaches to a large bowl, then add the vanilla bean seeds, cornstarch, sugar, salt, and lemon juice; tossing to coat the peaches.

Set oven to 375°F. Remove the dough from refrigerator and let sit for 5-8 minutes before rolling it out. Dust your work surface generously with flour and roll out the dough until it’s about 1/8-inch thick. Using a dough cutter that's about 2-inches wide, begin to cut out 36 discs; re-rolling the dough once to make enough dough rounds.

Pour the peach filling into a 9-inch pie pan, 8 x 8 baking pan, or divided between 3 Falcon Enamelware pie dishes. Arrange the pie dough pieces over the top of each pie; should be 12 rounds per pie dish.

Brush the tops of the cobbler with a bit of egg wash, and a light sprinkling of sugar. Place into the oven and bake for 30-35 minutes, or until the crust is golden brown, and the pie is bubbling.

Remove from oven, and allow to cool slightly before serving with a giant scoop of ice cream!

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

Blueberry& Pistachio Fool


There's something really special about this time of year in Seattle. As many of you may already know, the rain and clouds are a familiar friend of this city. I knew this would be the case when I moved here, and I readily accepted this truth with arms wide open. But, as I later learned after moving here, an incredible thing eventually happens after months of nostalgic grey: Summer arrives, and the city that I already love transforms into a land of vibrant color. Trees are covered with multi-colored blooms, and the local lakes are filled with people, all of which are out relaxing on the plush green grass enjoying their lunch with loved ones. Seattle truly comes alive during this time of the year, and I feel so lucky to live here. So, you already know the city is looking pretty good this time of year, but what about the seasonal produce? Well, Seattle doesn't disappoint because the produce available during the summer is incredible—my absolute favorite fruit hits the markets this time of year, and blueberries are amongst my most treasured.

Did you know that July is officially blueberry month?  Well it is, and that means you need to get yourself to the market and scoop up as many of these gorgeous blueberries as you can get your hands on. I always make an effort to go pick my own berries, but since this isn't always an option for me I am super thankful that I can snag a box of Driscoll's blueberries from my local market. Their blueberries are super sweet, and since Driscoll's distribution center is in the PNW, I know I am getting the freshest berries.

There are so many wonderful ways to incorporate fresh seasonal blueberries into a dessert. You can turn them into pie, add them to some homemade popsicles, or hey, if you can stand turning on your oven, you could mix them into a cake. For my little hoard of berries, I thought it would be fun to make something a little different, so today I am sharing with you my recipe for a delicious blueberry fool. My recipe is a play on a traditional English dessert that mixes custard with puréed or stewed fruit. As much as I love custard, I wanted to simplify this dessert, so I made these fools with whipped cream and some decadent crème fraîche. This dessert is quite easy to make, but what I find most surprising is that with only a few ingredients, I ended up making a truly satisfying dessert that would please anyone's sweet tooth. But let's be real, I'm fairly certain this dessert tastes as good as it does because of those sun-ripened blueberries. 


Blueberry & Pistachio Fool

Serves 3-4

1 1/2 cup fresh Organic Driscoll's blueberries, or other fresh blueberries

1 tablespoon, plus 1 teaspoon sugar

1 tablespoon, plus 1 teaspoons water

2 teaspoons fresh lemon juice 

1 cup heavy whipping cream

¼ cup créme fraîche

1 teaspoon pure vanilla extract

3 1/2-4 tablespoons powdered sugar, or more to taste

pinch salt

chopped, toasted pistachios, for garnish

Equipment: Saucepan, medium bowl, spatula or other large spoon, standing or handheld mixer.


Method

Add the blueberries, sugar, water, and lemon juice, to a saucepan over medium heat. Allow the blueberries to come to a gentle simmer, and continue to cook until they release their juices, and some have slightly burst; about 5 minutes. Transfer the cooked blueberries to a medium bowl and allow to cool to room temperature before placing in the refrigerator to chill completely.

In the bowl of a standing mixer, add the heavy cream, crème fraîche, vanilla extract, powdered sugar, pinch of salt, and beat until stiff peaks form. Taste the whipped cream, adding more powdered sugar if desired. 

Remove the chilled blueberries from the refrigerator, and place a small spoonful of the cooked berries into each glass. Add the remaining blueberries to the whipped cream and gently fold to combine. Make sure not to over mix at this point as this can deflate the dessert.

Evenly divide the blueberry fool amongst desired serving glasses, and garnish with chopped pistachios before serving.

Thank you for supporting the brands that support The Broken Bread. This post was sponsored by Driscoll and The Feed Feed. All opinions are my own. 

 

Strawberry & Cremé Fraíche toast


   A marine biologist. That's what I wanted to be when I was a little girl. I wasn't sure what that job would exactly entail, but I knew I’d do anything so long as I got a career that would let me play with otters and dolphins.

        I remember being fairly vocal about this dream to my friends and family all the way up until middle school. As I got older, my passions obviously changed, and just before graduating high school I found myself in an odd place. Instead of having a clear idea of what career I wanted to pursue in college, I was instead confused and fearful. When I was a little girl I truly believed that I could be anything, now here I was, debating what major made the most practical sense for me.

        At this point marine biology was off my radar, but I nonetheless knew what my passions were: I loved baking, I loved cooking, I loved anything that had to do with food and the people for whom I'd make it. But I didn't approach college with my passions in mind, instead I made a decision on what would cost the least amount of money, what would make the most practical sense; something I believed I could actually do.

        It was at that moment that I really needed my seven year old self to scream into my ear and say “just go to culinary school.” I needed the zeal of that little girl who didn't think twice about whether or not she was capable of being a marine biologist, I needed the girl whose only concern was what made her happy. I'm telling you all this because I think all too often we let fear get the best of us; I know that's at least the case for me. Fear has prevented me from dreaming. When I was little I didn't care if I failed, because if I failed in the end, it wasn't the end of the world; and the funny thing is that's still the case, I just became too scared to believe it.

        Before I started The Broken Bread I had always dreamed of writing my own book, though fear told me this was not an option. But nevertheless such an opportunity fell into my lap, and at that moment I had a decision to make. Consider, with the flick of a pen at the end of a contract, I was now committed to a project that would undergo a great amount of scrutiny not only from a publisher, but from the readers that frequent this space I've created. The fear of judgement expectedly lodged itself in my throat like a rock, and I was faced with the decision. I could either let my fear of failure consume me, or I could focus on the joy of being able to share my stories and creations. I needed to stand firm in the belief that no matter how this book was received, my life didn't depend on it. I had the opportunity to learn from it, to grow through it, to be changed by it; even if I in some sense failed, it wouldn't be the cause of my undoing. Of course fear doesn't go away, it's stirred anew each day. But writing this book transformed me, it taught me what life looks like when the little girl's heart finds its lived expression, when fear is relegated to a place of annoyance rather than of influence.

Now since strawberry season is in full swing, I thought I would share a recipe from this little book of mine that celebrates such a beautiful berry. When I lived in California, my father would take my sister and I to the Oxnard strawberry festival each year, so whenever I eat a ripe strawberry I can't help but remember our times at that festival. The recipe in my book doesn't call for pistachios, or for vanilla beans in the créme fraîche, but I had those ingredients on hand so I thought, why not? I love following recipes, but sometimes wonderful things happen when you end up using what you have on hand; which is a point I drive home in my book. If On Toast ever happens to find its way into your kitchen, I hope you'll be able to use it as a springboard for inspiration next time you find yourself craving a satisfying piece of toast.


Vanilla Bean Créme Fraîche

recipe ever so slightly adapted from Date Night In

1 cup heavy cream

3 tablespoons buttermilk

1/2 vanilla bean seeds scraped

1/2 teaspoon vanilla extract, optional

Equipment: Glass, or plastic jar with lid, cheese cloth, or tea towel


Method

Pour the heavy cream and buttermilk into the glass, or plastic jar and seal the lid. Shake the jar vigorously to mix the ingredients. Once combined, remove the lid and place the jar on a kitchen counter top and cover the top of the jar with a piece of cheese cloth, or with a tea towel.

Let the jar sit at room temperature for 12- 24hrs (time depends on warmth of the rooms) until a thick and creamy texture is achieved. Once the correct texture is achieved, mix in the seeds from 1/2 a vanilla bean pod. If a more present vanilla flavor is desired, mix in an additional 1/2 teaspoon into the créme fraîche. Seal the jar and store in the refrigerator for up to two weeks.

Here's a link to a site that give some really helpful tips when making créme fraîche at home.


STRAWBERRY&CRÉME FRAÎCHE TOAST

1 slice of brioche bread

softened butter, for toasting

3 tablespoons vanillla bean créme fraîche

11/4 teaspoon rose sugar

5-7 small to medium sized strawberries

1 tablespoon chopped pistachios, toasted

honey, for drizzling

pinch kosher salt (optional)

Remove the tops from the strawberries, and either half, or quarter depending on size. Add the berries to a bowl, along with 1 1/4 teaspoons rose sugar; tossing to coat. Let strawberries sit at room temperature for 15-20, or until their juices begin to release.

Brush both sides of the bread with the softened butter, and place onto a skillet set over medium heat. Toast each side for 2-3 minutes, until golden brown and crispy.

Let the bread cool just a bit before spreading a layer of the vanilla bean créme fraîche. Top the toast with the strawberries and some of their juices. Garnish toast with a a sprinkle of  chopped pistachios, a drizzle of honey, and a pinch of kosher salt.

Enjoy!

* also many thanks to Swissmar for sending me that beautiful olive wood salt keeper!

Nyc & a simple summer salad


I was lucky enough to spend the first day of Summer roaming through the beautiful city of New York. My time there was short but oh so sweet, especially since I was invited to celebrate the release of Chobani’s new Mezé dips. To celebrate, Chobani transformed a New York home into a beautiful edible oasis. This house came fully equipped with a live veggie wall, blueberry bushes, and a floating garden in the pool. Needless to say, this house was packed with a ton of fresh seasonal treats that we could use when trying all of the new Mezé dip flavors that Chobani just released.

These new Mezé dips come in four great flavors, and have the ability to transform a simple meal into something special. During the summer I enjoy making simple salads; a few tomatoes, sliced cucumber, and some fresh greens are all I need to make a satisfying snack. But I found that a little of Chobani's roasted red pepper mezé dip makes this snack even better, giving it an extra boost of flavor. So whether you're looking for a little something extra to add to your next snack, or possible something to bring to that 4th of July party, I recommend you gives these dips a try.

 

Simple Summer Salad

2 large spoonfuls of Chobani Roasted Pepper Mezé Dip

1/2 a small cucumber, thinly sliced

2 handfuls small cherry tomoatos, cut in half

rasddish sprouts, for garnish

olive oil, for drizzling

salt and pepper, to taste


Method

On a large plate place one large dollop of Chobani's roasted red pepper dip on the opposite ends of a large plate. To create a teardrop effect, simple drag the spoon through the mezé dip.

Place sliced cucumbers and halved tomatoes over the top of the mezé dip. Garnish the plate with fresh radish sprouts, a drizzle of olive oil, and salt and pepper to taste.

Thank you to Chobani for partnering with me to create this post. All my opinions are my own.

Spiced Carrot Salad with Garlicky croutons


 Seattle has been blessed with some gorgeous weather lately, but the rain and clouds are back and to be honest, I'm pretty happy about it. I really love the sun, but I also appreciate/need those cloudy days. These past few weeks John and I have been trying to make some positive changes to our eating habits, which means we have made it a point to eat as many veggies as we can, and as of late our go to meal have been salads. I love filling my salads with various textures, and flavors, like this spiced carrot salad with a charred orange vinaigrette that is up on La Crema's blog right now.

This salad has a lot of going on in it, but with each bite you get the most pleasing of flavor combinations. There is a bit of heat from the carrots, sweetness from the strawberries, a brightness from the dressing, and the most welcome crunch from some homemade garlicky croutons. This is definitely one of those salads that will leave you satisfied, which is kind of my goal whenever I make a salad.

If you haven't made croutons before, now is the time. They are super simple to make, and their presences in this salad makes all the difference. When I make croutons I prefer using some type of artisan bread, but you can really use any type of bread you like. For this recipe I used a Peasant Levain loaf from Grand Central Bakery, which is my absolutely favorite local loaf of bread to buy. It's beautiful to look at, and it has notes of sourdough in it which adds even more flavor to this salad. 

If you do end up making this salad I do suggest pairing it with the ever-so crisp Monterey 2014 Pinot Gris, from La Crema. It's notes of citrus and spice make it the perfect wine to sip on while enjoying this salad.

Thank you for supporting the brands that support The Broken Bread. This is a sponsored post. All opinions are my own.


Garlicky Croutons

2 cups cubed artisan bread, 1/2 inch cubes or so

1 clove garlic

2 tablespoons olive oil

kosher salt, to tase

Equipment: Small bowl, baking sheet, microplane zester


Carefully grate the clove of garlic with a microplane zester and add to a small bowl along with the olive oil, whisking together to combine.

Drizzle a bit of olive oil over the baking sheet. Place cubed bread on top in an even layer and drizzle with the garlic olive oil, tossing with your hands to combine. 

Place in the oven for 8-10 minutes, or until crisp, making sure to stir the bread halfway through cooking time to get an even crisp. 

Remove the croutons from the oven and let cool before using.  

 

 

Coconut-Rhubarb bread pudding


I have a weird relationship with bread pudding. This is one of those desserts that I love, but I never order it if it's on the menu. I've had mostly experiences with bread pudding when I was younger, and I have opted to stay away ever since. I really do love bread pudding, but from what I can remember each time I've ordered it all I was served was a soggy pile of mush that used to look like bread. The idea of making bread pudding hadn't crossed my mind for a while, but the other week I had some bread that was getting stale, and it hit me; I needed to make bread pudding.  

This bread pudding is a little different than most. It's filled with fresh rhubarb and baked in a coconut milk custard; sounds delicious right? I actually found some rhubarb growing in my backyard, so that's what inspired me to put it in this recipe. Don't worry if you don't have rhubarb, or don't like it, because you can still make this recipe. I made a version of this pudding with chopped strawberries, and it tastes just as delicious! So at least you have another fruit option.

This bread pudding is lightly crisp on top and has a fantastic custardy bottom. I know a lot of people enjoy topping their bread pudding off with a warm sauce, like a creme anglaise, but I opted for good old fashioned whipped cream. John and I ate this bread pudding while it was still pretty warm, so the whipped cream melted into the pudding and basically became a sauce itself, which totally worked for us! I did have every intention of making a coconut whipped cream, but I ran out of coconut milk, so whipped cream it was.

*As a parting tip, don't skip poaching the rhubarb in the recipe. If you do, you'll end up with really firm, sour bits of rhubarb, which is no good, I promise you.

Thank you to Falcon Enamelware for these lovely prep set bowls. Not only are they beautiful, but they are also really durable and stackable which is a huge plus in my kitchen since I'm running out of room.


Coconut Rhubarb bread pudding

2 heaping cups sliced rhubarb, about 1/4 inch thick

1/3 cup plus 6 tablespoons brown sugar, divided

2 1/4 cups coconut milk

2 tablespoons unsalted butter, more for greasing

pinch salt

2 large eggs, plus 1 yolk beaten

1 1/4 teaspoon vanilla extract

1/2 cup flaked coconut, plus more for garnishing

6 cups cubed egg bread like challah or brioche, cut into 1 1/2-inch pieces

powdered sugar, for dusting

whipped cream, for serving 

Equipment: 1 small skillet (I used an 8.5 inch), 1 saucepan, whisk, 5-6 cup baking dish  


Method

In a small skillet add the chopped rhubarb, along with 6 tablespoons brown sugar and 1/2 cup water, or enough water to cover the rhubarb. Bring the rhubarb to a simmer over medium heat, adjusting heat as necessary. Let rhubarb simmer for 4-5 minutes until tender, but not falling apart. Gently strain the rhubarb and set aside.

In another small saucepan set over low heat, warm the milk, butter, salt, and remaining sugar. Continue warming the milk just until butter melts. Remove saucepan from heat and set aside.

Butter a 4-to-6-cup baking dish and fill half of it with the cubed bread, then gently scatter half of the rhubarb over the top. Repeat this process one more time.

Whisk the eggs, vanilla, and shredded coconut into the milk mixture until combined. Pour the milk mixture over the bread, making sure to everything get soaked. 

Let the bread pudding rest at room temperature for about 30 minutes. After 15 minutes of resting, pre-heat the oven to 350° F. Before baking, sprinkle a some extra flakes over the top, then place the baking dish in the oven and bake for 35-40 minutes, or until custard is set, and the edges of the bread have browned. Serve warm or at room temperature with a dusting of powdered sugar and dollop of whipped cream.

 

Roasted strawberry-rhubarb spring cake


Who doesn't love a homemade cake? When I was a little, my version of a homemade cake was the ever-so classic funfetti. For a few years those funfetti cakes made their appearance at almost every family celebration or holiday; I basically made a that cake whenever I could. I still (secretly) love making that cake, but I haven't made it in a while. As I have gotten older I have found such joy in making a cake from scratch. I admit this can sometime be quite a lengthy endeavor, but I find that making a cake can from scratch is a such a relaxing process for me. I open all the windows in my kitchen, turn on my music (sometimes guilty pleasure music), organize all my ingredients, and dive right in. I like to zone out, get lost in the process, you know? In my day-to-day life I deal with stress, anxiety, bills, and all that other fun grown up stuff. But, oh, when I'm making a cake, that's all I am doing, I'm just making a cake, and nothing else. I shut out the world and everything that is bothering me and I focus on the here and now.

I saw this cake a while back, and I have been wanting to make it ever since. It only took a quick glance at the ingredients to know that this cake was going to be amazing. I had to make a few changes to this cake since my husband is allergic to almonds. I love almonds, but I would have felt so guilty if I had made a cake my husband couldn't eat. Maybe I'll make a mini almond version for myself sometime soon.

In an attempt to make this cake truly spring worthy, I filled the first two layers with roasted rhubarb and strawberries, which was a very, very good decision. Each bite of this cake is incredibly flavorful, with little bursts of tartness from all that roasted goodness. Like I said, funfetti cakes will always hold a sweet spot in my heart, but nothing will ever compare to the joy I have when I get to spend a day baking a cake that tastes as good as this one. 

 

 


Roasted Rhubarb & Strawberries

2 cups sliced rhubarb, 1/2 inch pieces

1 1/2 cup hulled and quartered strawberries

3 tablespoons melted coconut oil

1/4 teaspoon course salt

3 tablespoons brown sugar

1/2 teaspoon rose water (optional)

Equipment: Small bowl, whisk, parchment paper, spatula, baking sheet or other baking dish

Pre-heat oven to 375 F°(190 C°).  Add strawberries and rhubarb to a medium bowl; set aside. Whisk together the coconut oil, sugar, salt,  and rose water( if using), and pour over the prepared fruist. Use your hands or a spatula to evenly coat all of the strawberries.

Pour the strawberries and rhubarb onto a baking sheet that has been lined with parchment paper, and place in the oven. Roast for 35-45 minutes, or until the strawberries ann rhubarb are soft and their juices begin to thicken. Once removed from oven, and set aside to cool.


For the cake

adapted slightly from Adventures in cooking

2 1/2 cups white flour

1 1/2 cups plus 2 tablespoon spelt flour

3 teaspoons baking powder

1 1/4 teaspoon salt

3/4 cup unsalted butter, softened

2 1/2 cups plus 1 tablespoon sugar

1/4 cup plus 2 tablespoons melted coconut oil

2 teaspoons pure vanilla extract

3 tablespoons orange zest

2 egg whites

3 whole eggs

1/2 cup orange juice (fresh squeezed if possible)

1 1/2 cups full fat plain yogurt

powdered sugar, optional garnish

Equipment: Standing, or handheld mixer, three 8 inch cake pans, microplane zester, cooling rack


Method

Turn the oven down to 350°F. Lightly grease and flour thee 8-inch cake pans; set aside.

In a large bowl whisk together both flours, baking powder and salt, and set aside.

In the bowl of a standing mixer (handheld mixer works too) and the butter, sugar, and coconut oil, and beat on medium low speed until the mixture becomes smooth. The original recipe suggested about 2-3 minutes, which worked for me. Add in the vanilla extract, orange zest, eggs and egg whites, and mix until incorporated. Now, add the orange juice, mixing until the batter becomes smooth.

In three separate additions, add the flour mixture to the mixing bowl, alternating with the plain yogurt, beginning and ending with the flour. Once the last addition of flour has been added, allow the batter to mix until it just comes together. Do not over mix the batter at this point.

Divide the batter evenly between the three prepared cake pans and place in the over for 35-40 minutes, or until the a tester inserted into the center of the cakes come out clean. Once fully baked, remove the pans from the oven and allow to cool for 10-15 minutes, then remove from pan and allow to cool completely on a cooling rack.


Cream cheese frosting

12 oz cream cheese, room temperature

1 teaspoon vanilla extract

4 tablespoons softened butter, room temperature

2 cups powdered sugar, or more if a sweeter frosting is desired.

equipment: Standing or handheld electric mixer


Method

In the bowl of a standing mixer, beat the cream cheese and butter until smooth, about 1 minute.

Add vanilla extract, beating to combine. Turn of mixer and add the powdered sugar and mix on low until combined. Once all of the powdered sugar has been added set mixer to high and beat until the frosting is light and fluffy 1-2 minutes.


Assembly

Once cake has cooled, place 1 cake, domed side down, and spread about half of the frosting over the top. Scatter about half of the roasted rhubarb and strawberries over the frosting. Repeat this process on more time, using the remaining frosting and fruit. Place last cake, dome side face up, top with a bit of powdered sugar and garnish with flowers if desired. 

Spring Grain bowl


The weather in Seattle lately has been absolutely gorgeous! We actually even had one day get as warm as 80°, which for Seattle is pretty crazy, especially since it's only April. Since weather like doesn't happen too often, John and I made sure to take full advantage of the shining sun and spent as much of our day outside as we possible could. We sipped on homemade strawberry soda, worked on our tans, and for lunch we got to enjoy this delicious grain bowl. 

I had my first grain bowl a while back at this cute bistro in New York, and I have been making them at home ever since. This grain bowl is filled with many refreshing and satisfying vegetables, but it's the farro that really makes it a memorable meal. Making one of these at home is really easy, so make sure to head over to La Cream's blog to get the recipe for my favorite version.

For this particular grain bowl I made a tangy mustard & garlic vinaigrette, which delicately unites all the interesting flavors. This dish also pairs quite well with a glass of La Crema's Wilamette pinot noir, which John and I thoroughly enjoyed. I am actually hoping we get another week of sun sooner than later so we can relish in this all over again.

Thank you for supporting the brands that support The Broken Bread. This is a sponsored post. All opinions are my own.


Tangy garlic vinaigrette

Makes enough for 2 grain bowls

1 teaspoon dijion mustard

2 tablespoons white wine vinegar

1 teaspoon honey, or more to taste

1 garlic clove, minced

1/4 cup + 2 tablespoons good quality olive oil

salt & pepper, to taste


Method

In a medium bowl whisk together the mustard, vinegar, honey, and minced garlic. 

While whisking continually, pour in the olive oil until fully combined. Season dressing with salt and pepper to taste.

Dip a piece of kale into the dressing to taste, adjusting flavors as needed.

Pour the dressing into an airtight container.

 

A late-lunch with La Crema


Photo by Ozzie Uygur

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Photo by Ozzie Uygur

There is something quite special about hosting a dinner party, almost magical I would say. The notion of getting a group of people together simply for the purpose of enjoying each other’s company is something I value at its core. Great food, fantastic wine, and a table filled with friends both old and new, is all that was needed for a recent late lunch that I co-hosted with my friends Megan Flynn Peterson and Annie Reeves. I was lucky enough to meet these lovely ladies at a conference that we all attended a few months ago, and since then I have felt very fortunate to be able to call them friends. Having the opportunity to host an event with these ladies was such a wonderful experience. And even though we live in different states, we were able to team up with La Crema, and come together to create an event that we will never forget.

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Photo by Ozzie Uygur

From the moment we started planning this event to the second I hugged our last guest goodbye, my heart had been overflowing with feelings of excitement, joy, and thankfulness. This lunch that we held was more than just a group of people getting together, it was a gathering of seemingly kindred spirits. Sharing a meal with these ladies felt like a true celebration of community, food, creativity, and delicious wine.

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Annie, Megan, and I were lucky enough to host our event in Cannelle Vanille's incredibly beautiful studio. Her space was bright and spacious, which set the perfect mood for our gathering. Just hours before our guests arrived, the clouds parted and that gorgeous Seattle sun came out, bringing even more life into the room. Our table setting was simple, but oh so beautiful! We have so many people to thank for making this event what it was. Minted not only provided us with invitations to send out, but they also printed the cutest menus and name cards for our guests. Hayneedle provided us with the loveliest plates to serve our meal on. They also were also kind enough to provide us with a gorgeous cheese board and some knives to help us with our food preparation. Our wine glasses and silverware came from Vintage Ambiance, a local business that rents out the dreamiest vintage pieces. They were the perfect addition to our tablescape, plus the glasses really made the color of the wine stand out. 

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Since our event took place in Seattle, we prepared a menu that celebrated what this city has to offer. For each course we served, we presented a specially curated type of La Crema wine. To begin, we paired La Crema’s Russian River Valley Pinot Noir Rosé with our charcuterie and cheese board. We offered a selection of delicious cheeses, all of which were hand picked by Annie and Megan. We wanted to make sure our guests had a little time to chat before our meal began, and I couldn't think of a better way to do that than with some delicious snacks and a glass of Rosé in hand.

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Once everyone was seated, we transitioned into our first course, which was a roasted cauliflower and leek soup that we paired with La Crema's crisp Sonoma Coast Chardonnay. This soup was not only fragrant and flavorful, but also incredibly smooth; which was only made possible because of this powerful blender that Wolf Gourmet sent us. As our guests continued to enjoy the delicious chardonnay, we brought out our second course: a plate of mixed greens that we tossed with shaved fennel, radishes, and a light dressing of olive oil, lemon juice, and salt.

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Photo by Ozzie Uygur

For our main course, we served wild-caught salmon with a honey-mustard glaze and a veggies slaw. For this course we served La Crema's Willamette Pinot Noir, which paired perfectly with the flavors in this dish. We were very fortunate to have our salmon supplied by Drifters Fish. This husband and wife team caught the wild salmon we served themselves, which made this meal all the more special.

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Last, but not least, we served La Crema's Late Harvest Gewürtztraminer along with our dessert which was a strawberry and rhubarb galette with orange blossom and vanilla bean ice cream. Needless to say, this galette was a hit!

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Photo by Ozzie Uygur

Co-hosting this event reminded me about the power of food and community. I know that cooking is a means for me to express my love for others, and having the opportunity to show our guests how much we cared about them through the food we prepared was a such a joy for me. So whether you are going to be hosting a party of your own, or just a gathering for two, remember to soak up every minute because it’s moments like these which create memories that will last a lifetime. Cheers!

Thank you to La Crema for sponsoring this incredible event and blog post! All opinions in this post are my own. Be sure to head over to La Crema's blog to read more about how we prepared for this event.

Thank you to our other sponsors: Le Creuset, Kristas Baking Co., and Mustard & Co.


Strawberry-Rhubarb Galette

Inspired by Cannelle et Vanille & The Faux Martha

 

For the dough recipe click here.

For the filling

1 1/2 cups quartered strawberries

2 cups sliced rhubarb

1/4 cup evaporated cane sugar

1 tablespoons flour

1 lemon

1/4 teaspoon salt

1 egg + 1 tbs water whisked, for egg wash

turbinado sugar

1/4 cup chopped toasted pistachios, for garnish

Equipment: Parchment paper, baking sheet, large bowl, microplane zester, pastry brush


Method

Pre-heat oven to 375°F. 

In a large bowl, add the strawberries, rhubarb, sugar, flour, salt, and zest of 1/2 a lemon, and toss to combined. Set aside.

Place the rolled out dough round onto a baking sheet lined with parchment paper. Place the fruit filling the center of the dough round. Spread filling out a bit, but make sure to leave a 2-inch border.

Fold the outer edges of the dough over the fruit, in an overlapping manner around the entire round.

Brush the outer crust with the remaining the egg wash and sprinkle with turbinado sugar.

Place the galette in the oven for 35-40 min, or until the crust is brown, and the fruit is bubbling.

Garnish with the chopped pistachios and serve immediately.

 

 

 

Strawberry-Vanilla Dutch Baby with Honeyed Ricotta& a giveaway


Breakfast is one of those meals that I often get really lazy about. I have a running list of go-to meals that I often prepare, but odds are I'm short on time and I usually end up running out the door with a piece of fruit, or some type of baked treat. But, oh, once that weekend comes around, you'll find me in the kitchen, still in my jams, brewing a pot of coffee and making the fanciest breakfast I can think of. The weekend is when I like to take my time making my breakfast, and this dutch baby is proof of that. 

For this recipe I used my new 11.5'' skillet from Wolf Gourmet, which turned out to be the perfect vessel for this dreamy dutch baby that I made. This recipe was actually inspired by Vanilla and BeanReclaiming Provincial, and Half baked harvest. Each of these ladies have created some killer looking dutch babies, which compelled me to make one myself. This dutch baby is stuffed with sweet strawberries, and has hints of vanilla, and freshly grated orange zest. I ended up topping this breakfast dish off with some honey sweetened ricotta too, which was a really good decision, thanks for the idea Tieghan! This recipe has my latest breakfast obsession, and hopefully it will be yours too.

I was recently gifted a beautiful 10 piece cookware set from Wolf Gourmet. This set is absolutely beautiful, and each pan cooks like a dream. Each pan has a 7-ply construction to it, which means you get a really even cook, plus these pans are oven safe! Honestly, I have had purchased a few pan sets over the years, and this one by Wolf Gourmet is hands down the best one I have owned. Be sure to head over to Bloomingdale's to get a closer look at the whole set. Since I love these pans so much, I'm excited to announce that I will be giving away a pan  of your choice from this cookware set to a lucky reader.

To enter the giveaway simply check out the set here and let me know which piece of the cookware set you would like, and what you would make with it. I will be choosing a winner at random on Monday, April 10th, 12:00 PST. Winner will be notified via email. Giveaway is for US residents only, and you must be over 18 to enter.  

Good luck!


 

Strawberry-Vanilla dutch baby with honeyed ricotta

I referenced & adapted this recipe from Vanilla and Bean, Reclaiming Provincial, & Half Baked Harvest.

3 large eggs, at room temperature

3/4 cup whole milk, at room temperature

3/4 cup all-purpose flour

3 tablespoons dark brown sugar

1 1/4 teaspoon vanilla pure vanilla extract

1/2 a vanilla bean, seeds removed

1/4 teaspoon kosher salt

zest of 1 orange, divided

3 tablespoons unsalted butter

1/3 cup quartered strawberries

3-4 strawberries, optional garnish

powdered sugar, for dusting

1-2 lemons, sliced into wedges for serving

 

Honeyed Ricotta

1/4 cup fresh ricotta cheese

honey, to taste

remaining orange zest

Equipment: 10''-12'' skillet, blender or food processor, microplane zester


method

Preheat the oven to 425°F (218°C). Place a 10"-12’’ skillet on the center rack to warm up while the oven is heating up.

Add the eggs, milk, flour, sugar, vanilla extract, vanilla bean seeds, and salt to a food processor or blender, and blend for 1-2 minutes. The mixture should be smooth (no lumps) and will be pale in color. Add in the zest of half an orange, and pulse your blender or processor just a few times to combine. 

Carefully remove the pan from the oven and place the butter in the pan. As the butter melts, swirl the pan a bit, and tilt the pan to coast the sides of the pan. Once the butter has melted, pour the batter into the pan and scatter the 1/3 cup of strawberries over the top of the batter.

Carefully place the pan back in the oven, and bake for 15-20 minutes, or until the edges have risen and the dutch baby has puffed, and is golden in color.

While the dutch baby is cooking, add the ricotta cheese to a small bowl along with the remaining orange zest. Mix in honey to taste; set aside.

Remove the pan from the oven, and garnish with a few dollops of ricotta cheese, halved strawberries, and powdered sugar. Serve each slice with a lemon wedge.

This post was created in partnership with Wolf gourmet. All opinion are my own.

Vanilla bean & Rose Water Mini Bundts


Oh Spring, I've been waiting for you! I wanted to bake something special for the arrival of this new season, so I decided to make a batch of these super cute mini bundt cakes. These cakes are moist, fragrant, and, in my opinion, quite beautiful to behold! 

I love how the flavors in these cakes come together in a way that seems familiar, but also exciting and new.  I don't use rose water very often, but I love bringing it out whenever a recipe's flavor profile calls for its compliment. That's one thing I love about baking: sometimes the smallest flavor change can make a recipe feel totally new. In this case, I just took a simple vanilla cake, added a few extra flavors, and quickly ended up with- something fresh and enticing!

I was recently given a copy of Sweet & Vicious by Libbie Summers, whose book is not only hilarious, but it also encourages the reader to explore and expand their comfort levels with baking (something of which I am a huge fan). Libbie's book is filled with wonderful tips and advice on how to be fearless in the kitchen; but most importantly she wants baking to be creative and fun for everyone. I have really enjoyed this book, and I am happy to announce that I'm giving away of copy of it! In addition, I'm giving away a copy of my new book On Toast, which features 100 seasonal recipes to inspire you next time you want a slice of toast. Head to my instagram now to enter for a chance to win these two books! Contest ends on Thursday, March 24th.


Vanilla Bean & Rose Water Mini Budnts

Adapted from Libbie's Sweet & Vicious 

1/4 cup + 2 tablespoons milk

1 vanilla bean pod, seed removed

6 tablespoons unsalted butter, at room temp, plus more for greasing

zest of one lemon

1/4 teaspoon rose water

3/4 cup + 2 tablespoons sugar

1 1/4 cup + 2 tablespoons cake flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

3 large egg whites, at room temperature

chopped pistachios & dried rose petals, for garnish

Equipment: standing mixer, 6 cup mini bundt pan, micro plane zester


METHOD

In a small saucepan over medium heat, pour in the milk and add the vanilla bean seeds and pod. Allow the mixture to come up to a simmer, then remove from heat and let cool to room temperature.

Preheat the oven to 350°F. Butter mini bundt pan; set aside.

In the bowl of a standing mixer fitted with a paddle attachment, sift together the flour, sugar, baking soda, and salt. Set mixer to a low speed  for a few seconds (to mix the flour) then and the butter, milk mixture, and lemon zest, and beat on low speed until combined. Increase the speed to medium and mix for 1 minute.

Add 2 egg whites and beat on medium speed for 30 seconds. Scrap down the sides of the bowl (if needed), then add the rose water, and remaining egg white and beat for another 30 seconds.

Pour about 1/2 cup batter in each mold. There might be a little batter left over, which you can bake off later if you like. Place bundt pan in the oven and bake for 16-20 minutes, or until a toothpick inserted into the cake comes out clean.

Allow bunds to cool before removing from pan, then drizzle with glaze and garnish to liking.


Simple Glaze

3 tablespoons milk

1 1/4 cup powdered sugar

Sift powdered sugar into a small bowl, then add in the milk and combine with a fork, or whisk. Add a bit more powdered sugar if you prefer a thicker glaze.

 

 

 

Herbed-Crusted Cod & Pea Purée


There are so many things in life that I love to eat and fresh fish is at the top of my list. Living in Seattle pretty much means that I can get my hands on some of the freshest fish available. If I have some time spare, I'll sometimes drive down to pike place market, grab some fresh fillets, flowers, and make a little afternoon out of it, but if I'm short on time, the fish from my local market will do just fine.

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I have been on a cod kick lately, and I wanted to make a recipe that was easy to put together, but tastes like it takes hours to make. Since cod is such a mellow tasting fish, I wanted to jazz it up with a lovely white wine and butter sauce, and a burst of color from the pea puree. Plus, using wine in this dish means you get to sip on a glass while you cook, which is never a bad thing. 

You can find the recipe for my pea purée below, but if you want to get the recipe for this delicious herbed crusted cod, then head over to La Crema's blog now.


Ingredients

2 cup frozen peas
1 tablespoon salted butter
1 small shallot, roughly chopped
1 glove garlic
4 tablespoon heavy cream
6 basil leaves
4 tablespoons freshly grated parmesan cheese
2 teaspoons lemon juice
salt and pepper to taste

Equipment: Small pot, microplane zester


Method

Place peas in a pot of lightly salted boiling water and cook for 3-4 minutes, or until tender. Drain the peas, reserving a bit of of water, and add them to a food processor or blender.

In a small skillet, melt one tablespoon butter over medium heat. Add the shallot and cook until tender. Add the garlic to the skillet and cook until fragrant, about 30 seconds or so. Remove pan from heat and add the shallots and the garlic to the peas, followed by the cream, basil leaves, parmesan cheese, lemon juice, and adding salt and pepper to taste

Purée the peas until smooth, adding a little of the water from the cooked peas the texture seems too thick. Spoon purée back into the small skillet and cover to keep warm.

Click here to get the rest of the recipe!

Thank you for supporting the brands that support The Broken Bread. This is a sponsored post. All opinions are my own.

Chicken & Chipotle Tortilla Soup + a Le Creuset giveaway


I believe that a bowl of soup can fix a multitude of problems, and although it might seem a bit excessive, I must say that I am constantly amazed by the healing power of food. I could be sick, in a bad mood, or wanting something comforting, and a bowl of soup can quite often be just what I need. When I was younger my mom would often make my sister and I fideo, which is a very popular Mexican noodle soup. Surprisingly enough, this soup was also something my grandmother would make for my mom when she was little, so a bowl of this really connects us all to each other in some beautiful way. My mom would serve it to me with a dollop of mayonnaise on top (no judgement) just like her mom would, and years later I couldn't imagine eating it any other way. As much as I wanted to make this for dinner, I was craving something a bit heartier, so I was drawn to another childhood favorite of mine: chicken tortilla soup. As I was making this soup I thought about how I wanted it to be a form of comfort for John and I, just like my mom's soup was for me. 

This soup can be made in a variety of ways, but the method I have for you is one of the most flavorful for this soup. In an effort to make it a little heartier than usual, I went ahead and added garbanzo beans and a little bit of corn flour to thicken up the broth (thanks Pioneer Woman for the tip!). I also wanted this soup to have a little smokey-yet-spicy kick to it, so adding a chipotle chile into the mix was a no-brainer. If you're not a big fan of spicy things, I would suggest using a smaller sized chili from the can, only adding the extra chipotle sauce to taste at the end. This way, you are guaranteed not to end up with a soup too spicy for your taste. Lastly, I wanted to mentioned that I had a lovely rotisserie chicken on hand which I used for this recipe; if that's not an option for you, no problem.  Just grab about 1-11/2 pounds of chicken breasts at the store, cook and shred them, then add to the soup.

I have to admit, I was especially excited to make this soup because the lovely people at Le Creuset sent me one of their incredible dutch ovens, which in my mind was the perfect vessel in which to craft my soup. Since I love my dutch oven so much, the lovely people at Le Creuset are giving me a 3-quart oval dutch oven to give to YOU! That's right! I'm hosting a giveaway. 

I hope this soup is the perfect answer to those rumbly tummies that are caving a bowl of pure comfort. Enjoy!

It's super easy to enter: simply leave a comment below and tell me what you would make in your new Le Creuset dutch oven. Extra entries are given to those who follow each of these social media accounts, IG:@LeCreuset & @Thebrokenbread. No purchase necessary, giveaway open to US residents only. Giveaway ends on February, 15th at 11:59 pm PST where the winner will be selected by raffelcopter at random. Must comment to win.

 

 


Chicken & Chipotle Tortilla Soup 

Serves 6

1 chipotle chile, plus 1 tablespoon sauce from can

1 (15-oz.) can diced tomatoes

2 tablespoons canola oil

3 gloves garlic, peeled

1 medium white onion, roughly chopped

1/4 teaspoon ground coriander

6 cups chicken stock

2 cups hot water, divided

2 tablespoons cornmeal

2 cilantro sprigs 

3 cups (12 oz) shredded chicken

3/4 cup cooked corn

1 can garbanzo beans, drained and rinsed

kosher salt and freshly ground black pepper

To Garnish

queso fresco

1-2 avocados, diced

cilantro

3-4 radishes, thinly sliced

crema or sour cream

6 lime wedges

tortilla chips 

Equipment: Large pot, blender


Method

Place chipotle pepper in a blender or food processor along with the tomatoes. And blend until smooth.

Heat oil in saucepan and cook garlic and onion until golden, 8-10 minutes. During the last minute add the coriander, then using a slotted spoon, transfer garlic and onion to the blender/food processor, and purée until smooth.

Pour tomato mixture into saucepan and cook over medium-high until thick, 8-10 minutes, then add the chicken stock and 1 1/2 cups water. With the remaining half cup of water, whisk in 2 tablespoons of cornmeal into the water and add to the pot. Stir the soup a few times, then add the shredded chicken, corn, garbanzo beans, and 2 sprigs of cilantro. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 15 minutes.

Divide the soup between 6 bowls and garnish each with desired garnishes listed above.

Enjoy!

 

 

Lemon & Crème fraîche Tart


Last week I had the incredible privilege to attend and speak on a panel at this years Alt Summit Conference in Salt Lake City. This event was amazing. I was not only encouraged and informed, but was also lucky enough to meet a group of girls that I feel quite fortunate to call friends. I must say, being surrounded by so many other talented bloggers was a truly unique and delightful experience.

It might not be that obvious, but I am totally obsessed with citrus fruits right now. When I was at the store last week I snagged a bag of Meyer lemons and I instantly knew what I wanted to make. The lemon tart, or tarte au citron, is a dessert that I don't often eat, but if one gets within 20 feet of me, I'm having a slice. There are a 2 different ways to approach a tart like this: some recipes have you whisk everything together and bake the tart in the oven, while others have you make the lemon curd on the stove top and pour it into your prepared crust of choice. I decided to take the second approach because I really wanted to add those magical crème fraîche swirls on top and, to do that, the curd needs to be cooked. 

This particular tart, in my opinion, has a really lovely balance between sweet and tart, with a little kick of spiciness from the gingersnap crust. If you prefer a slightly sweeter tart, simply add an extra 2-3 tablespoons of sugar. I'm especially in love with this recipe because of the addition of Vermont creameries' vanilla bean crème fraîche. It adds such a lovely creaminess to the tart, with a welcoming hint of vanilla. As you may have noticed, the swirls I added on top of this tart are a bit pink. I had roasted a batch of beets earlier in the day and I used a bit of their juice to naturally color my swirls. Fresh beet juice would work too, but if you don't have any beets, just omit that ingredient all together because the swirls will still look beautiful, I promise.  


Meyer lemon & Crème fraîche tart

Serves 8-12

Gingersnap Crust

2 1/2 Cups roughly grounded Gingersnap cookies, about 43, 2-inch cookies

4-6 Tablespoons Unsalted Butter, Melted

3/4 Teaspoon Kosher Salt

Equipment: Food processor, 9.5 x 1 inch Tart pan with removable bottom, baking sheet


Method

Preheat oven to 350°F. In your food processor, coarsely grind the gingersnap cookies. Add the salt and 4 tablespoons of melted butter; process until moistened and clumps begin to form.

If the mixture seems a bit dry, gradually add an additional 1-2 tablespoons butter, processing in between, until the mixture is moist, but not overly greasy/moist.

Press crumb mixture firmly onto the bottom and up sides of the tart pan and place onto a baking sheet. Allow tart to bake for about 8 minutes, or until fragrant. If the crust puffs, or slides a sit, just use a spoon to push down, or back into place.

Remove tart from the oven and set aside to cool.


Lemon Curd Filling

1/2 Cup Crème fraîche, plus 3 tablespoons divided

3/4 cup Sugar (add 2-3 tbs if you prefer it sweeter)

1/2 Cup Fresh Meyer Lemon Juice

4 Large Eggs, plus 1 yolk

1 Tablespoon Meyer Lemon Zest

Pinch Salt

2 Tablespoons Unsalted Butter, cut into small cubes

1-2 Tablespoons Beet Juice (optional)

Equipment: Saucepan, whisk, wooden spoon, fine mesh sieve, ice bath


Method

In a medium, non-reactive saucepan, whisk together the lemon juice, zest, crème fraîche, sugar, eggs, and yolk until smooth, then set over medium heat. Add the cubed butter, and a pinch of salt, and with a wooden spoon, continuously stir the mixture until it becomes thick, and has a pudding like texture. The curd should be thick enough to coat the back of a spoon.

Pour the warm curd through a fine mesh sieve and into a large bowl. Place this bowl into the prepared ice bath.

Allow curd to cool for 2-3 minutes. While curd is cooling mix the remaining 3 tablespoons of the vanilla bean creme fraîche with a few drops of beet juice. 

Pour the slightly cooled lemon curd into the tart, and using a small spoon, drop small dollops (about 3/4-1 tsp) all over the top of the tart. With a toothpick or a small pairing knife, create swirls by pulling the tip of the pick or knife through the dollops you just made. 

Lightly cover tart (don't let anything touch the curd) and allow to set in the refrigerator for about 2-3 hours. Remove from tart pan once ready to serve.

Enjoy!

Swirls inspired by the lovely Martha Stewart

Citrus revival Smoothie


Happy New Year everyone! I cannot believe it’s already 2016! This year absolutely flew by. I can’t tell you how many times I have made a list of new habits I would like to adopt each New Year, but lo and behold I usually abandon them quite quickly. I would typically start out strong for the first few days, then by the end of the second week I was back to my old habits. So this year I am taking a different approach and clinging tightly to the saying “everything in moderation.” After many failed attempts of trying to change habits cold turkey, I am instead making small changes consistently. One habit I am currently trying to break is that of skipping breakfast. Sometimes I only have a few minutes before I’m out the door, so I figured having a few smoothie recipes on hand like this one would help me change my ways. 

What I love about this smoothie is that it’s packed with so many vitamins, and that extra kick of ginger is just what I need in the morning. Plus, the vanilla cashew milk gives this drink a lovely creaminess that brings all the flavors together. The great thing about smoothies is that they are so flexible, and seriously only take a few minutes make. I usually toss in a bunch of stuff into my blender and adjust as I go. Make sure to blend your smoothie long enough, because the key to a great smoothie is to thoroughly blend the heck out of it. This will ensure a smooth and creamy glass of bliss.


Citrus Revival Smoothie

Inspired by Dolly & Oatmeal

Serves 1

1/2 Cup Unsweetened Vanilla Cashew milk

1 Blood Orange, peeled and seeds removed

1 Cara Cara Orange, peeled and seeds removed

1 Carrot, peeled and roughly chopped

1/2 Banana, frozen

1/4 Teaspoon Grated Ginger, or more to taste

1 Teaspoon Maple Syrup, or Honey, adding more to taste

1/4 Teaspoons Chia Seeds, plus extra for garnish

Equipment: Blender, microplane zester


Method

 

Place all ingredients in a blender and blend until smooth and creamy. Taste smoothie and add more grated ginger or sweetener to taste. Serve immediately and garnish with extra chia seeds. *Note: I like to grate my ginger first to make sure it gets properly blended. If you can't grate your ginger, add in a very small slice, blend, and add more to taste.