Lake Lure Cottage Kitchen

We are so happy that grilling season is here again.  One of the first recipes I wanted to try was this pomegranate marinated chicken.  It calls for pomegranate molasses.  That was an ingredient that I had never heard of before.  It turns out, it is not easy to find.  But Whole Foods carries it and if you look online you can actually make it yourself.  Here is a link.  It is nothing more than pomegranate juice, sugar and lemon juice reduced down to a syrup.  The tangy syrup goes very well with grilled chicken.  The bottle that I found was actually called pomegranate syrup.

Add a cluster of pomegranate arils and you have a pretty spectacular dish.  And speaking of spectacular, our weather has been perfect this week.  We’ve had cool mornings, temperatures in the high 70’s in the afternoon, and evenings warm enough to eat on the porch.  The lake has been busy with boat traffic and a few brave souls are water skiing in wet suits.  One of the newest sports on the lake is paddle boarding.  It looks so peaceful to see a lone person standing on a board, paddling along the quiet shoreline in the morning.

This dish was a good introduction to grilling season.  It pairs well with  so many summer sides; pasta salad, grilled corn, coleslaw or potato salad.  I hope this has gotten everyone in the mood for summer.  I am ready.

POMEGRANATE CHICKEN (What Katie Ate on the Weekend )

12 skinless boneless chicken thighs, trimmed of excess fat
Pomegranate Molasses, Mint and pomegranate seeds, to serve

Pomegranate Molasses Marinade:
2 1/2 tablespoons olive oil
1/3 cup pomegranate molasses
juice of 1 lemon
3 large cloves garlic, finely chopped
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons sherry vinegar
2 sprigs mint, leaves picked and very finely chopped (I used basil leaves)
sea salt and freshly ground black pepper

For the marinade, place all the ingredients in a pitcher or bowl and whisk to combine.  Pour into a large resealable plastic bag, add the chicken thighs, then seal and shake to combine.  Marinate in the fridge for at least 6 hours ( or overnight if possible).

Heat a grill or grill pan over medium-high heat until hot.  Cook the chicken thighs for 5 to 6 minutes on each side or until golden brown and cooked through.

Drizzle over some extra pomegranate molasses, then serve hot, scattered with mint and pomegranate seeds.  Serves 4 to 6.

Printable Recipe

This is another tasty recipe from Katie Quinn Davies new cookbook, What Katie Ate on the Weekend.  I love making bread.  I keep a container of instant dry yeast in my refrigerator at all times.  Turning out loaves of wonderful bread is one of the easiest kitchen tasks that you can master.  Mixing the dough in a stand mixer makes it even easier.     The last few weeks have been kind of hard on me.  David has been traveling.  I have sprained my ankle and I’ve had to hire a dog walker.  And now I am facing surgery. I have plates and pins in my right leg from a previous injury.  It looks like they need to be removed.  I’m not sure when this will happen, but plans with family and friends are on hold for a while.

Lucky for you and me, I can still sit at my computer and connect with everyone.  Also lucky for me is that my kitchen has turned out to be the best “handicapped” space I have ever been in.  I can cook, I can clean and I can be creative.

While I was baking this bread one morning in my kitchen, I was reflecting on just how lucky I am.  No matter what is going in our lives, we still must carry on with daily activities.  We can choose to passively sit back and feel sorry for ourselves . . .  or we can go into our kitchens and cook.  I choose to cook.  It is therapeutic . . . it connects us to each other . . . . and who could resist this crunchy bread.  Drizzle it with a little more olive oil, dip it in balsamic vinegar and enjoy.

CARAMELIZED ONION, FENNEL AND TOMATO FOCACCIA

2 teaspoons active dried yeast
2 pinches of superfine sugar
1/3 cup olive oil, divided, plus extra for brushing
3 cups bread flour, plus extra for dusting
fine salt
4 red onions, thinly sliced
2 tablespoons light brown sugar
5 tablespoons balsamic vinegar
5 teaspoons fennel seeds
9 oz cherry tomatoes, halved
sea salt

Combine the yeast, sugar, 2 1/2 tablespoon oil and 11 fl oz warm water in a bowl (or the bowl of a stand mixer), then set aside in a warm place for 5 minutes or until frothy.

Sift the flour into a bowl and add 1 teaspoon salt.  Make a well in the center, pour in the yeast mixture and stir to combine.  If you are mixing in a stand mixer, add the flour to the mixing bowl and mix with the dough hook for about 5 minutes before you turn out onto the board and then kneed for just a few minutes on the floured board.

Turn out onto a lightly floured countertop and knead for 10 minutes or until smooth and elastic.  Place in a large bowl that has been greased with a little olive oil and cover with a damp kitchen towel.  Set aside in a warm place for 1 hour or until doubled in size. You can get restaurant wood table tops from here to get the best countertable tops.

Meanwhile, heat the remaining oil in a skillet over low-medium heat.  Add the onion and cook, stirring, for 12-15 minutes or until soft.  Add the brown sugar and vinegar and cook, stirring, for 7-10 minutes or until the onion has caramelized and the vinegar has been absorbed.  Remove the skillet from the heat and set aside.

Punch down the dough with your fist.  Turn out onto a lightly floured countertop and knead for 1-2 minutes.  Spread the dough out to form a rough rectangle, then cover the surface evenly with the onion mixture.  Scatter the fennel seeds on top, reserving a few to scatter over later.  Carefully fold the dough over on itself a few times until most of the onion mixture is incorporated into the dough (this bit can get a little sticky so ensure your countertop is well-floured).

Preheat the oven to 425 degrees F. and grease a baking sheet with olive oil.

Press the dough onto the prepared sheet, cove with a camp kitchen towel and set aside in a warm, draught-free place for 20 minutes or until doubled in size.

Use your finger to press dimples into the dough, then carefully press the tomato halves into the dimples.  Brush well with oil and sprinkle over the remaining fennel seeds, then season with a few good pinches of seal salt.

Bake for 20-25 minutes or until golden and cooked through.  Serve warm or at room temperature.

Printable Recipe

Two years ago, Katie Quinn Davies, came out with her first cookbook, What Katie Ate.  The success of her blog of the same name was the reason that so many wanted to hear more from this talented Irish gal who now made her home in Australia.  What captured everyone’s interest was not only her delicious food, but also her photography.  She was not afraid to show the crumbs on the platter, the rustic patina of her serving pieces or the wrinkled and stained linens. Her food appeared genuine.  Her color palette was dark.  Her props were vintage.  She actually inspired me to scour antique shops for similar old pieces.  Her book was a work of art.  Because of her unique styling she was awarded the James Beard Award for photography.

Today is the release of her second book, What Katie Ate on the Weekend.  The lighting is brighter but the photos are still works of art.  Katie takes us on adventures to Italy, Ireland and Barossa.  She describes a weekend girls’ luncheon, a Mexican dinner party and many more celebrations.  I was sent a copy of her latest book by the publisher to review, but all opinions are my own.  It was hard to pick a recipe to try because there are so many good ones in this cookbook.  I finally chose her Couscous with Spiced Chickpeas and Pomegranate.  Salads are a big part of our menus this time of year.  They go so well with grilled meats, but they are also good on their own.

I would make this delicious salad again and again.  I have several recipes for couscous salad but this combination is unique.  The pomegranate arils are crunchy and offer “bursts of fruity flavor”.  The chickpeas, tossed in cumin and sauteed until somewhat crunchy, add a spicy hit and the lemon and olive oil smooth the ingredients together.  The almonds add more crunch.  The recipe called for mint leaves but I had to substitute  baby basil leaves.  Not a bad idea. There are several more interesting salads in this book, like Quinoa and Grape Salad or Prosciutto, Fig and Grilled Peach Salad.

You will hear more from me about recipes from this cookbook.  I want to try the Pomegranate Chicken, the Chipotle, Lime and Jalapeno Ribs, the Caramelized Onion, Fennel and Tomato Focaccia and the Double Chocolate Brownies with Salted Butterscotch and Cherries.  The only criticism I have of the book is the occasional use of ingredients that I am not familiar with, such as rice bran oil and tomato passata.  But to me, that is just another reason to learn something new.  This recipe is a keeper, as is the book.

COUSCOUS WITH SPICED CHICKPEAS AND POMEGRANATE

1 cup couscous
sea salt and freshly ground black pepper
1 1/4 cups sliced blanched almonds
1 tablespoon olive oil
1 x 14 oz can chickpeas, drained and rinsed
1 teaspoon ground cumin
finely grated zest and juice of 1 lemon
seeds from 2 pomegranates or a small package of pomegranate arils
1 large handful mint, torn, or basil leaves
extra virgin olive oil, for drizzling

Cook the couscous according to the packet instructions.  Fluff with a fork to break up any lumps, then season to taste and set aside in a large bowl.

Toast the slice blanched almonds in a skillet over medium heat for 5 minutes or until golden brown, then set aside to cool.

In the same skillet, heat the oil over medium heat and add the chickpeas, cumin and salt and pepper to taste.  Cook for 8-10 minutes, tossing often, until crisp and golden.  Add the lemon juice and cook for another minute or two, then transfer the contents of the pan to the bowl with the couscous, along with the cooled toasted almonds.

Add the pomegranate seeds, mint, lemon zest and a good drizzle of extra virgin olive oil and gently toss to combine.  Season with a little extra salt and pepper before serving.

Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Katie Quinn Davies, 2015.

Printable Recipe 

While scooting around the grocery store the other day in my motorized cart (Still have difficulty walking with this sprain), I decided to load up with some convenience foods.  To me, convenience food means frozen vegetables, ready made pie crusts, salad greens, ground beef, hamburger buns and Rao’s marinara sauce.  I am on my own for the next two weeks so I can indulge in my preferences.  I love savory pastry dishes and a galette is nothing more than a free form rustic tart.

In my effort to be somewhat healthy, I combined frozen baby kale, sauteed red onions, and frozen cubed carrots in a filling for my Pillsbury pastry round.  I actually added a small amount of left over spicy sausage, but it could be left out.  What is so great about this type of meal is that you can use anything that you like in the filling.

Cooking for one does not have to be an unpleasant experience.  I see pasta marinara and grilled hamburgers in my future.  But that’s after I finish this lovely galette with my salad greens.  It might take me a while.

KALE AND RED ONION GALETTE

1 12oz. package frozen baby kale, thawed and squeezed dry
1 large red onion, halved and sliced into half rounds
1 to 2 tablespoons olive oil
1 cup Alexia’s frozen organic cubed carrots, thawed
Salt and pepper to taste
1/4 teaspoon red pepper flakes
1 round of Pillsbury refrigerated pie dough
1 beaten egg for egg wash, mix with a little water

Preheat oven to 400 degrees F.

Saute’ red onion in the oil in a medium size frying pan.  Turn to low and cook slowly until the onions are soft and slightly caramelized.  Add the dried kale and the carrots.  Season with salt, pepper and red pepper flakes.  Let cool slightly.

Place the pastry round on a parchment lined baking sheet.  Mound the filling in the middle of the pastry leaving at least a 1-inch border.  Fold the pastry over the filling, pleating as you go.  Brush the pastry with the egg wash.

Place in preheated oven and bake for approximately 30 minutes or until the pastry is golden brown.

Printable Recipe

Ruth Reichl, food critic, former Gourmet Magazine editor, and prolific author has just published her first novel called Delicious!.  This is a “must read” for foodies.  The evocative descriptions of making, tasting and enjoying food is so much a part of the story that it kept me reading long into the night.  The main character is a twenty something gal from California who moves to New York City to interview for a job at a food magazine called Delicious!; think Gourmet Magazine.  Her assets for the job are a perfect palette for discerning flavors and an ability to write well.  One of her tests for getting the job is to cook something for the editor.  She makes this gingerbread cake.  She is hired immediately and all of the staff want her recipe.

In the book this is called Gingerbread, but to me it is more like a ginger spice cake.  It is the only recipe in the book and is worthy of its starring role.  The flavor is complex.  You must grind whole spices to achieve the desired flavor.  Whole peppercorns (Yes, peppercorns in a cake), whole cloves, whole cinnamon sticks, and whole cardamom.  There is a generous amount of freshly grated ginger root (1/4 cup) and the zest of 2 to 3 oranges.  Once the cake comes out of the pan it is painted with a bourbon reduction and then drizzled with an orange and powdered sugar glaze.  The cake is moist and so good that it is now my favorite by far.  David is off on a motorcycle trip for two weeks.  I had a dear friend spending the weekend with me since I am still finding it hard to get around.  I have an appointment for x-rays on Monday to determine if I have broken anything in my leg. Jackie and I dug into the cake on Friday night and we both oohed and aahed over it as we scraped our plates clean.  She said “Hurry up and take pictures of this so we can have more”.

I highly recommend this book.  The scenes of an Italian Market and different restaurants are a fun look at New York City.  There is also a story line about a girl who writes to James Beard during World War II.  It is an historical look at how Italians were treated during the war.  Many places stopped serving spaghetti because it was considered “Enemy Food”.  All and all, this was a fun read and the recipe is an added bonus.

BILLIE’S GINGERBREAD ( From Delicious! by Ruth Reichl )

CAKE:
Whole black peppercorns
Whole cloves
Whole cardamom
1 cinnamon stick (I used 2)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 large egg yolk
1 cup sour cream
1 1/2 sticks unsalted butter, at room temperature
1 cup sugar
2 large pieces fresh ginger root (1/4 cup, tightly packed, when finely grated)
Zest from 2 to 3 oranges (1 1/2 teaspoons finely grated)

Preheat oven to 350 degrees F.  Butter and flour a 6 cup Bundt pan.

Grind your peppercorns, cloves, and cardamom (individually) and measure out 1/4 teaspoon of each (You can use pre-ground spices, but the cake won’t taste as good.)  Grind your cinnamon stick and measure out 1 teaspoon (Again, you can use ground cinnamon if you must.)

Whisk the flour with the baking powder, baking soda, spices, and salt in a small bowl.

In another small bowl, whisk the eggs and egg yolk into the sour cream.  Set aside.

Cream the butter and sugar in a stand mixer until the mixture is light, fluffy, and almost white.  This should take about 3 minutes.

Grate the ginger root-this is a lot of ginger-and the orange zest.  Add them to the butter/sugar mixture.

Beat the flour mixture and the egg mixture, alternating between the two, into the butter until each addition is incorporated.  The batter should be as luxurious as mousse.

Spoon batter into the prepared pan and bake for about 40 minutes, until cake is golden and a wooden skewer comes out clean.

Remove to a rack and cool in the pan for 10 minutes.

SOAK:
1/2 cup bourbon
1 1/2 tablespoons sugar

While the cake cools in its pan, simmer the bourbon and the sugar in a small pot for about 4 minutes.  It should reduce to about 1/3 cup.

While the cake is still in the pan, brush half the bourbon mixture onto its exposed surface (the bottom of the cake) with a pastry brush.  Let the syrup soak in for a few minutes, then turn the cake out onto a rack (I used a serving plate).

Gently brush the remaining mixture all over the cake.

GLAZE
3/4 cup powdered sugar, sifted or put through a strainer
5 teaspoons orange juice

Once the cake is cooled, mix the sugar with the orange juice and either drizzle the glaze randomly over the cake or put it in to a squeeze bottle and do a controlled drizzle.

Printable Recipe