1 pound cauliflower, cut into ½ inch chunks 1 pound or 1 small bunch baby carrots, cut into ½ inch pieces 1 bunch green (spring) onions, cut into 1 inch pieces 2 large fennel heads, roots cut into ¼ inch slices 1 pound small new potatoes, scrubbed and cut into ¼ inch pieces 2 tablespoons olive oil 1 tablespoons sea salt 1 teaspoon fresh ground pepper
Preheat oven to 400 degrees. Use a large baking sheet, preferably with ½-inch sides. Place all ingredients in extra large bowl and toss thoroughly to coat all vegetables. Empty onto baking sheet and bake for about 30 minutes, mixing veggies mid-way to ensure even cooking. Keep an eye on them for the last 10 minutes as they can go quickly from golden to too brown! Veggies are done when cooked through and turning golden brown on edges (warning: home will smell lovely and, yes, buttery). Remove from oven and let cool for about 10 minutes.
Makes 2 1/2 cups. Bring 2 cups of water to boil in a saucepan, then add 1 1/2 cups hulled oats, along with a pinch of salt. Simmer for 10 minutes, then add 1/4 cup raisins, 1/4 teaspoon cinnamon, a teaspoon of vanilla and a pinch of nutmeg. Simmer for an additional 5 minutes, then serve topped with a spoonful of brown sugar and a drizzle of heavy cream.
2 yellow onions – peeled and chopped 4 butternut squash – halved and seeded 2 tablespoons olive oil ½ cup fresh grated ginger ½ cup fresh minced garlic 2 quarts water or stock salt and pepper to taste
Preparation:
Brush the flesh of the squash with olive oil and place face down on a baking sheet.
Roast the squash at 350 for 45 minutes till tender.
Saute the onions in a little of the oil till limp and transparent.
Add the ginger and the garlic and toss with onions.
Remove from heat.
Scoop out the flesh of the squash from the rind and place into a large pot.
Add 2 quarts of water or stock and the other ingredients.
Stir to mix. Blend in batches till smooth, then return to the pot and heat to a simmer. Serve immediately.
2 cups whole wheat flour 2 tablespoons sugar 1 teaspoon kosher salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 egg 1 cup milk, or more as needed ¾ cup buttermilk 3 tablespoons melted butter + more for cooking
Instructions: In large bowl, combine flour, sugar, salt, baking powder and baking soda.
In a separate bowl, combine egg, milk and buttermilk. Beat together wet and dry ingredients to a smooth consistency. Slowly add melted butter, stirring continuously.
Heat a large skillet or griddle. When hot, add enough butter to coat the surface. Just as butter begins to bubble, drop pancake mix, 1/4 cup at a time onto cooking surface. When small bubbles begin to form around the edge of each pancake, flip, using a large spatula.
Remove from cooking surface when golden brown on each side and cooked through.
Serves 4 Apple Pear Butter 2 baking apples, such as Gravenstein or Golden Delicious 3 yellow Bartlett pears ¾ cup apple cider or unsweetened apple juice ½ cup honey or sugar ½ cinnamon stick 1 strip lemon peel Pinch nutmeg Lemon juice, if needed French Toast 3 eggs ¾ cup buttermilk ¼ cup milk ¼ teaspoon cinnamon ¼ teaspoon ground ginger ¼ teaspoon nutmeg ½ sourdough baguette, or ½ loaf brioche-style raisin bread 2 or 3 tablespoons butter
Another favorite at the café when we opened was our buttermilk French toast, made with thick slices of sourdough baguette or cinnamon raisin bread and topped with a lightly sweetened apple and pear butter. At the last minute, the cooked toasts are popped in the oven, giving them a final rise. The apple pear butter also comes in handy as a sweet-spicy compote to accompany a cheese plate.
For the butter, peel, core, and chop the apples and pears. Place in a heavy-bottomed pot with about ¼ cup water. Bring to a simmer and cook until the fruit is soft, about 20 minutes.
Gently mash with the back of a wooden spoon. Add the honey, cinnamon, lemon peel, and nutmeg. Cook over low heat, stirring on occasion, for 20 to 30 minutes longer, until thickened and a golden hay color. Squeeze in a little lemon juice to balance the flavor, if needed. Transfer to a glass bowl and let cool. Discard the cinnamon and lemon peel. Store any extra in the refrigerator in a covered container.
For the French toast, preheat the oven to 375°F. In a shallow bowl, whisk the eggs until frothy, then whisk in the buttermilk, milk, cinnamon, ginger, and nutmeg.
Slice the baguette on the diagonal into ¾-inch-thick slices, or the raisin bread in thick slices first, then halved on the diagonal. Drench the bread in the buttermilk batter, soaking both sides well, about minute or so total. Heat some of the butter in a large skillet over medium heat (use a lesser amount of butter to start) and cook in batches until golden brown, about 3 minutes per side.
Transfer the toasts to a baking sheet and pop them into the oven, baking until puffy and golden, about 5 minutes. Serve topped with apple butter and warmed maple syrup.
2 cups persimmon puree ¾ cup granulated sugar ¾ cup whole milk ½ cup (1 stick) butter, melted ½ cup whipping cream ¼ cup honey 3 eggs 2 tablespoons brandy (optional) 1½ cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon ground ginger ½ teaspoon freshly grated nutmeg Scant ½ teaspoon ground cloves ½ teaspoon salt 1 cup toasted walnuts (optional)
This was a favorite dessert of my grandmother’s. I used to baked multiple batches of it in emptied coffee tins for holiday gifts. More pudding-like than cake, it should be served with a brandy hard sauce or softly whipped, lightly sweetened cream.
Use 4 or 5 ripe Hachiya (acorn-shaped) persimmons for the puree. Slice them open, scoop out the flesh, and push the pulp through a sieve to remove any seeds.
Preheat the oven to 375°F.
Lightly grease a 9-inch baking dish or smaller individual molds.
In a large bowl, whisk together the puree, sugar, milk, butter, cream, honey, and eggs until thoroughly incorporated. Stir in the brandy. In a separate bowl, sift the flour with the baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Stir into the wet ingredients. Fold in the walnuts.
Pour the batter into the prepared pan. Bake for 1 hour, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before removing from the pan.
—From My Nepenthe: Bohemian Tales of Food, Family, and Big Sur by Romney Steele/Andrews McMeel Publishing
Here is an brightly flavored relish made with locally grown tomatoes. It packs a very generous ginger punch. Of course, as with any cooking (as opposed to baking) recipe, you can eliminate or add many ingredients at will. If ginger’s not your thing, just leave it out. This chutney is great served with lamb, chicken, rice or bean dishes. 8 plum tomatoes, peeled and seeded (see below) 3 tablespoons extra virgin olive oil or grapeseed oil 1 medium onion, finely chopped 3 cloves garlic, very finely chopped 1 Serrano chile or 2 jalapeños, cored, seeded and very finely chopped 1 2-inch knob of ginger, peeled and very finely chopped 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon kosher salt, plus more if needed ¼ teaspoon freshly ground black pepper, plus more if needed 1 cinnamon stick, optional ¼ cup rice vinegar or cider vinegar 2 teaspoons granulated sugar ¼ cup chopped fresh cilantro leaves 1 tablespoon freshly squeezed lime juice, plus more if needed
To peel and seed the tomatoes: Bring a medium saucepan filled halfway with water to a boil; reduce the heat to a simmer. Have a large bowl of ice water ready. Cut out the stem end of each tomato (a tomato coring tool is ideal for this). Make a small, shallow “X” in the skin at the other end of each tomato. Using a slotted spoon, gently lower two tomatoes into the simmering water. Cook the tomatoes until the skin around the “X” begins to peel away from the flesh when prodded with a paring knife, about 30 to 45 seconds. Using the slotted spoon, remove the tomatoes to the bowl of ice water. Allow them to cool for about 1 minute, then remove from the water. Using a paring knife, peel the skin from each tomato, beginning at the end with the “X.” Repeat with the remaining tomatoes. Cut each tomato in half lengthwise (note: regular, as opposed to plum, tomatoes would be cut crosswise). Using your fingers, remove the seeds from each tomato half; discard the skin and seeds. Cut the tomatoes into ¼-inch dice. Set the tomatoes aside in a bowl. Drain and wipe dry the saucepan used to blanch the tomatoes. Heat the oil over medium heat. Add the onion and cook, stirring occasionally until softened, about 4 minutes. Stir in the garlic, Serrano chile, ginger, cumin, coriander, salt, pepper and cinnamon stick (if using) and cook, stirring, for 2 minute. Stir in the vinegar, sugar, and reserved tomatoes and bring to a boil. Reduce the heat and simmer the chutney until the tomatoes are soft and the chutney is the desired consistency, about 15 to 25 minutes. Depending on the size of your pan and the juiciness of your tomatoes, you might need to add some water if the chutney becomes too thick. Transfer the chutney to a bowl and let cool. Stir in the cilantro and lime juice. Taste and adjust seasoning as needed. If the chutney is too acidic, add a pinch of sugar to help balance the flavors.
½ cup golden raisins 1 cup all-purpose flour 1 cup whole wheat flour 1½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 2 tablespoons unsalted butter, softened 1 teaspoon caraway seeds 2 tablespoons treacle or molasses ¾ cup buttermilk 2 tablespoons heavy cream 2 tablespoons rolled oats Preheat the oven to 375°. Place the raisins in a bowl and cover with 1 cup boiling water. Let sit and rehydrate for 10 minutes, then drain well in a sieve. Into a large bowl sift together the flour, whole wheat flour, baking powder, baking soda and salt. Add the butter into the dry ingredients and work with your fingertips until it resembles dry crumbs. Add the caraway seeds, treacle, buttermilk and raisins and work with your fingers until just mixed and a wet dough is formed, being careful not to over mix. Place the dough on a lightly floured surface and form into a round. Press down on the dough with the palm of your hand and press to form a flat round about 1½-inches high. With a knife, cut a ¼-inch deep cross in the center of the dough. With a pastry brush paint the dough with the cream and sprinkle the top with the oats. Place on a baking sheet and bake until light brown and cooked through, about 30 to 40 minutes. Remove from the oven and cool slightly on a wire rack before slicing. Serve warm with plenty of sweet butter.
Recipe contributed by Robert Root, Chef at Manse on Marsh in SLO.
Cacao, hemp seeds, avocados and peppermint all offer stunning health-giving properties, especially when eaten raw.
½ cup raw cacao beans 3 tablespoons hemp seed 4 – 6 dates, soaked 2 – 4 hours 1/3 cup soak water from dates ½ vanilla bean 3 tablespoons carob 1 avocado Dash of sea salt 2 or 3 drops peppermint essential oil—Try orange oil too!
Blend cacao beans into powder with a high-powered blender. Allow to cool if the blender heats up during this process. You do not want to “cook” the beans. Put avocado in food processor and process until creamy.
Add blended beans to processor. Blend soaked dates with soak water, salt, hemp seeds, and vanilla until creamy. Pour into food processor. Add carob powder. Process until creamy. While processing, add two or three drops peppermint essential oil and process a few seconds more. Chill then serve in a bowl or spread atop a raw crust for a pie made as follows:
1 cup soaked then dried walnuts, 1 cup soaked then dried pecans, 1/2 pound dates, 1/2 teaspooon salt, 1/4 cup agave or honey, 1 teaspoon vanilla extract or seeds scraped from a whole vanilla pod.
Process until a sticky crumble. Press into pan and serve or dehydrate 12 hours at 105 degrees or until dry.
