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Posts tagged as egg-free

Coconut Milk Panna Cotta With Maple Syrup

Posted by Stephanie Meyer on Sep 3, 2013 at 12:18pm

Coconut Milk Panna Cotta with Maple SyrupSo long Minnesota State Fair! It was a wild ride this year, loads of food fun despite soul-sucking heat followed by mercifully cool breezes…which in turn drew the largest crowds I’ve ever experienced.


I tend to indulge in savory foods when I’m out there, mostly in the form of pork (this year I enjoyed pig wings, porketta sausage, pork chop on a stick, and bacon) and of course, my fair favorite french fries. After the salt and sweat, dragging a cooler full of cooking demo ingredients back to my car, and sitting in a sea of traffic, I would put my feet up and cackle with delight to indulge in the cool, creamy panna cottas I alluded to in my last post. I made a big batch a couple of weeks ago and enjoyed them all fair long, threatening to end up photo-less because I seemed to find plenty of time to eat the panna cottas and no time to photograph them.Coconut Milk Panna Cotta with Maple SyrupSometimes I ate them with fresh blueberries, which have been spectacular this season, and are a match made in heaven with a hint of cardamom warming the creaminess. Mostly I ate them plain because I wanted to marvel at the complexity of tropical coconut milk sweetened with cold-climate maple syrup. Was I over-tired with a blown out palate? Utterly. And yet even on a normal eating day, coconut milk and maple syrup are two of my favorite ingredients, each with so many layers of essence, delicious in both savory and sweet dishes. On paper they don’t belong together but trust me, it’s a beautiful pairing.Coconut Milk Panna Cotta with Maple SyrupI should add that panna cottas are the perfect party dessert. They are as easy as a sneeze to prepare yet somehow feel fancy enough for guests, especially if you serve them from pretty demitasse cups (my favorite way; less fussy than inverting them). Keep the garnish simple for a light and refreshing effect; in this case, a scattering of fresh berries and a drizzle of maple syrup. Done.

If you missed last Friday’s Foodie Roundtable on Minnesota Public Radio’s Daily Circuit show, have a listen here as Andrew Zimmern, James Norton, and I were put on the spot answering host Kerri Miller’s (and the live audience’s) fair food trivia questions. Hot seats! Tough questions! But so much fun. I’ll take this opportunity to say that I would love to see more gluten-free treats at the fair. Foxy Falafel’s cheese curds with honey dipping sauce? Fair-goers would go crazy for them!Amanda Paa, Stephanie Meyer, Minnesota Wine Country

Amanda Paa, Stephanie Meyer, Minnesota Wine CountryThat said, there are plenty of naturally gluten-free goodies to be had. Bookmark for next year the fantastic write-up Amanda Paa of Healthy Life, Happy Cook blog did of our presentation pairing gluten-free fair foods to Minnesota wines at the Minnesota Wine Country exhibit. We had a blast! As did chef Scott Pampuch and I pairing and sharing grilled sausages and pickled cabbage with the crowd.

If you’re a panna cotta fiend like I am, see also:
Goat Cheese Panna Cotta with Honey & Berries and Sweet Corn Panna Cotta with Bacon & Blue Cheese
Sweet Corn Panna Cotta with Fried Sage

Recipe for Coconut Milk Panna Cotta with Maple Syrup at TC Taste/Minnesota Monthly Magazine.

Abigail and Arthur’s Kale Salad

Posted by Stephanie Meyer on Nov 1, 2010 at 11:45am

I first wrote about this recipe a few weeks ago when I described our trip to San Francisco.  My friend Maud’s brother Arthur made a delicious kale salad for us, and I couldn’t wait to make it at home and post it for you.  In the process of raving about it on Facebook, I found out that the recipe originally came from Maud and Arthur’s sister Abigail!  She claims she didn’t make it up herself, but I’m happy to give her credit for introducing it to me via Arthur.  She said that Arthur added the nuts (a good addition).

The kale in the salad is raw, yet tender, because it sits tossed with some lemon juice for a bit (the acid tenderizes the greens).  In fact, I kept leftovers in the fridge overnight and enjoyed it completely the next day.  Abigail notes that it is always popular on buffets – as we all know, it’s not easy to find a green salad that can sit nicely (and even improve) on a buffet!  I’m thinking…Thanksgiving.  Yes.

I brought some to Debbie & Stu the Wine Genius’ home last week and had Stu asking me for the recipe over the weekend.  I’ve got a nasty double-whammy sinus infection/pneumonia going on – grrr – so I’ve been a little slow posting this.  But here it is!  I made it for myself today, in fact, adding garlic to give my immune system a kick in the you know what.

I also added fresh dill, since I love fresh dill with lemon juice and feta cheese.  You could add your favorite fresh herb, or none at all, per the original recipe.  Thanks Arthur and Abigail!

Abigail and Arthur’s Kale Salad
Serves 4

1 large bunch Lacinato kale (also known as Dino kale – it’s crinkly, like dinosaur skin!), center ribs removed, leaves cut into thin strips (chiffonade)
1 shallot, sliced thin
1 1/2 Tbsp. freshly squeezed lemon juice
3 Tbsp. extra-virgin olive oil
1 small clove garlic, minced (optional)
1/2 tsp. Kosher salt + more
1/3 c. pine nuts or chopped walnuts, toasted
1/3 c. crumbled feta cheese
1/2 cup small dill sprigs (optional)
freshly ground black pepper

About one hour before you plan to eat, put kale and shallot in a large bowl.  In a small bowl, whisk together the lemon juice, olive oil, and 1/2 tsp. salt.  Pour the dressing over the kale and toss to coat thoroughly.  Let sit for one hour.

To serve, add toasted nuts, feta cheese, and dill sprigs to salad and toss thoroughly.  Season with salt and freshly ground black pepper to taste.

Sweet Potato Fries with Garlic & Fried Sage

Posted by Stephanie Meyer on Oct 21, 2010 at 7:49am

I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly Magazine.  It’s hard to say much more about Sweet Potato Fries than: They are easy.  They are delicious.

I spotted sweet potatoes at the farmers market the other day and immediately imagined sweet potato “fries,” roasted in the oven until tender and just-browned, served with plenty of crunchy salt, mmmm…  While I enjoyed the image, I also pictured my husband and teens turning up their noses at the sight of them (sigh), so I only bought a few, just enough to make a pretty photo to share with you.

As I peeled the potatoes, both kids asked what I was making.  I know how this goes – I say tomato salad, or green beans, or roasted cauliflower, and they at best say no thanks.  But tonight, they both said, “Great, I love sweet potato fries.”  Huh?  While it was tempting to remind them that no, they don’t like sweet potato fries (I enjoy being right more than I enjoy most things), not even I am that thick.  So I raised only one eyebrow, not two, and smiled to myself as they cheerfully split the last fry.

It was…awesomely weird.

So if you’re in the mood for odd teenage behavior, as well as easy, delicious sweet potato fries, this recipe is for you.  The crispy sage only takes a minute to prepare and makes the potatoes particularly addictive (and in fact will have you fantasizing about other dishes to crumble it on).

Sweet Potato Fries with Garlic & Fried Sage
Adapted from Gourmet Magazine, November 2008
Serves 4

1/4 c. olive oil
12 fresh sage leaves
2 large garlic cloves, minced to a paste
1 1/2 lbs. sweet potatoes, peeled, halved, and cut into 1/2″-thick pieces
coarse salt

Preheat oven to 450 degrees F with rack in upper third of oven.  Line a baking sheet with parchment paper.

Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch.  Transfer with a slotted spoon or tongs to paper towels to drain.  Remove pan from heat, reserving oil.

Put potatoes and garlic in a large bowl. Toss with reserved oil, sprinkle generously with coarse salt, then toss again.  Spread potatoes evenly on the lined baking sheet and place in the oven.  Bake for 10 minutes, turn potatoes over, and bake for another 5-10 minutes or until potatoes are tender and browning and spots.

Roughly crumble fried sage over the potatoes, add more coarse salt to taste, and serve immediately.

San Francisco Part II: The Food, and Crispy Fried Tofu

Posted by Stephanie Meyer on Oct 18, 2010 at 7:15pm

Gorgeous, hip, fun, smart, and famously delicious – San Francisco is my dream town.  I regret that I was so busy with the BlogHer Food blogging conference I attended that I didn’t get to do much sightseeing.  But I did enjoy several fantastic, not-Minnesota meals, and of course incredible California wine.

Here’s the overview in case you’re heading to Cali any time soon (and if you are, I am deeply jealous)…

Our first night, John and I hit Incanto, in the Noe Valley, on Andrew Zimmern’s recommendation.  Chef Chris Cosentino tweets as @offalchris, a nod to the fact that, as their website notes, Incanto “almost always includes one or two dishes featuring ‘odd cuts’ and offal because serving these parts of the animal honors the whole animal and helps preserve an important, yet increasingly overlooked, part of our culinary heritage.”

And also – because the parts are delicious!  Especially in Chef Cosentino’s talented, adventurous hands.  John and I enjoyed heavenly crispy pork liver, tender and rich.  The “best bits” chicken risotto with gizzards & crispy skin is the essence of chicken, pure and intense, melting into creamy rice.  It’s serious risotto, not to be missed, so leave room for it.  We also fit in slabs of silky-sweet foie gras (so rich, so full, so lucky), washed down with one of the best series of wines I have ever – ever – enjoyed.  Big credit to our our fantastic waiter for an unforgettable meal.  If you’re interested in cooking the “odd cuts,” and you can handle the visuals, check out Chef Cosentino’s blog Offal Good.

Saturday night we headed to Namu, a Korean-fusion spot recommended to us by Andrew, as well as my friend Danielle from Bon Vivant.  Let me back up and say…San Francisco is not a cab town.  But John and I got lucky with a ride to Namu with the coolest, smartest guy – Felix – who gave us his card and told us to give him a call after dinner.

John and I walked into Namu and dug the vibe immediately: relaxed, comfortable, with a fascinating menu.  From the pickled vegetables to fried tofu (dream about, crave, inspired the recipe below) to the grilled okra to the braised beef short ribs – Eat. Here.  And then if you’re lucky, call Felix for a ride, because that is the only way you’re going to get home.

Sunday we were free!  Conference over, we rented a car and planned a scenic drive.  While John picked up the car, I had brunch with my friend Denise of Chez Us.  I first met Denise last spring at the Penny de los Santos food photography workshop I attended in San Francisco.  It was a blast to see her again and catch up!  She suggested we meet at Cafe de la Presse, a lovely spot for a delicious French brunch.  As fun as it was to be in San Francisco with John, he couldn’t really talk shop with me.  After two days of the conference, I was ready to gossip and put it all in perspective.

After brunch, we said good-bye to Denise, and John and I set off to drive most of the famous 49-Mile Scenic Drive.  That’s our thing, taking great drives together, and as you might imagine, touring San Francisco is seriously stunning.  We put an iPad to good use – Google maps are knockout on an iPad, especially with the ease of zooming in and out.

We broke away for a drive over the Golden Gate Bridge (see previous post) and a mid-afternoon bite at Fish in Sausalito.  Fish tacos and a catfish po-boy with slaw tasted mighty fine along the water front, in that glorious California sunshine, oh yeah…

And then Sunday night, the biggest treat of all.  It turned out that our friend Maud was going to be in San Francisco visiting her brother Arthur, his wife Heidi, and their daughters Sadie and Sophia.  When we figured out that we were overlapping each other, Arthur and Heidi graciously offered to host John and me for dinner.


I’ve “known” Arthur online (Facebook, Onsugar) for years but never actually met him.  Needless to say, it was a huge treat for John and me to relax with the whole group in Arthur and Heidi’s lovely home, especially after several days of eating in restaurants.  Arthur is a total foodie and a great cook – he made a beautiful dinner for us.

Before we arrived, Arthur had already marinated a butterflied leg of lamb with garlic and herbs, ready to grill until crusty and pink.

My pic doesn’t do the Lacinato kale salad justice, which is too bad, it was an intense and vibrant green.  To make the salad, Arthur stemmed and chopped the kale into a fine chiffonade.  He whisked together lemon juice, olive oil, and red wine vinegar and tossed it into the kale a couple of hours before we ate, allowing the acid in the dressing to “cook” the kale.  Right before serving, he tossed in crumbed feta cheese and toasted walnuts, and salt and pepper to taste.

He also made a delicious saute of rainbow chard.  He separated the stalks from the leaves, chopping both.  He sauteed the stalk with chopped onion for 30 minutes or until deeply caramelized.  Just before serving he stirred in the leaves, tossing until the leaves wilted.  He finished with a vinaigrette of honey, soy sauce, rice wine vinegar, and toasted sesame seed oil, as well as a sprinkle of toasted sesame seeds.

Needless to say, both dishes were out of this world, a little salty, a little sweet, the perfect sides for the tender lamb.

He also shared a big pot of beans that he makes on Sundays for the week.  I hope we left him some, they were fabulous with rice, exactly what you’d want to take to work for a filling lunch or to warm up for a quick dinner.  Pure comfort.

For dessert, we gouged bites of chocolate off of a hunk of bittersweet Scharffenberger, alongside slices of ripe pear.  A feast!  A colorful, healthy, unforgettable feast!  With great wine, top-notch advice for my blog, and the best possible company, it was just a perfect way to end our trip.

So there it is.  Man, I am still wiped!  And yet still able to make fried tofu for lunch today, in honor of the delicious tofu we had at Namu.

I’ll just declare that fried tofu is one of my favorite dishes, I think even Top 10.  There’s something about the hot crispy coating around the silky interior and the way it all soaks up the garlicky, salty sauce it’s often served with.  As a bonus, it’s really easy to prepare – pan-fried vs. deep-fried, with a coating that’s just a quick dusting of rice flour.  You could be swooning over it in less than 20 minutes, no problem.

Crispy Fried Tofu
Serves 2-3

1 block firm tofu
rice flour
oil suitable for high heat frying (refined almond, safflower, peanut, etc.)
2 cloves garlic, minced
pinch of red pepper flakes
3 Tbsp. soy sauce
3 Tbsp. mirin
1 Tbsp. water
1 tsp. sesame oil
1 tsp. rice wine vinegar
2 scallions, sliced thin

Drain liquid from tofu container, then wrap tofu in paper towels.  Press down on the tofu to remove as much liquid as you can.  Cut tofu into 1-inch cubes.  Dredge cubes in rice flour.

Pour oil 1/2-inch deep in a large skillet.  Heat over medium-high heat.  While oil heats, put garlic, red pepper flakes, soy sauce, mirin, water, sesame oil, rice wine vinegar, and scallions in a small sauce pan.  Simmer over low heat for about 5 minutes, then set aside.

When oil is hot, fry cubes until golden brown on one side.  Using tongs, turn and brown on the other side.  Drain on paper towels.  Serve cubes with warm sauce for dipping.

Homemade Applesauce

Posted by Stephanie Meyer on Sep 28, 2010 at 5:16pm

I hated applesauce as a kid.  (I realize how many blog posts I begin by mentioning a food I hated as a kid.  I do it to reassure you, and myself, that picky children often become enthusiastic cooks and eaters.  So hang in there if you’re feeding the seemingly impossible.)

I hated its grainy, watery texture. I hated its unappetizing pinky-grey color.

I hated that it didn’t taste like apple pie, which I loved.

And then I made homemade applesauce and like many things homemade, it blew my mind a little bit.  Smooth and almost creamy, thick and not-too sweet, scented with cinnamon and tasting fully of apples.  Like apple pie, in fact, warm and comforting.  Yes.

It’s the only applesauce I’ll eat.  Bonus: It’s one of my son’s favorite foods, especially alongside pork (in particular, no-fail barbecued ribs, tonight’s din).

I feel like I’m cheating calling this a recipe, since it’s nothing but apples, a splash of water, and cinnamon.

So I’ll give you this rough outline, and then say this: Make some immediately.

For another twist on the pork & apple theme, check out the Pork Tenderloin with Fresh Apple Salsa recipe I posted a couple of weeks ago at the Dara & Co./Minnesota Monthly Magazine blog.

Homemade Applesauce
Makes several cups

About 20 apples (I picked up two bags at the farmers market, one of Cortlands, one of Honey Crisps)
1/4 c. water
1 Tbsp. ground cinnamon
Sugar (maybe, but you likely won’t need it)

Peel, core, and slice apples, tossing them into a stock pot or Dutch oven as you go.  When all the apples are sliced, add water and cinnamon to pan and cover.  Bring to a simmer, turn heat to low, and stir occasionally, recovering, until apples break down into a thick sauce, about 20 minutes.  Taste applesauce and add 1-2 Tbsp. of sugar if needed (I didn’t need to add sugar, but it does depend on 1) how sweet you like your applesauce, and 2) how sweet the apples are that you’re using).  When the apples are dissolved, continue simmering over low heat, half-covered, sitrring occasionally, until sauce is quite thick, about 20-30 minutes.  Serve warm or cool.  Store remaining applesauce in the refrigerator for up to one week.

Pot Roast with Sherry, Onions, Thyme, & Sour Cream

Posted by Stephanie Meyer on Sep 19, 2010 at 6:30pm

OK, I gave in, but just a teeny tiny bit.  I’m still grilling, but I was so chilly last night and today that somehow a chuck roast found its way into my grocery cart and lo, a pot roast was born.  We need some braising birth control around here stat – aka sunshine! warmth! – or I’m going completely over to the dark side of soups, stews, and all things slow-roasted.

In September.

This can’t happen.

This honeymoon baby is pretty straightforward – browned, braised until falling apart, and finished with vegetables.  I added sherry to the pot, along with thyme, and finished the pan sauce with a little sour cream.  All completely recognizable, with perhaps a bit extra flavor.

There are three keys to a terrific pot roast: 1) season liberally with garlic and salt, 2) brown deeply and thoroughly before adding liquid, and 3) cook as low and slow as you can.

I’ve found that I can achieve the lowest, slowest braise in a 225 degree F oven, even with extra low burners on my cooktop.  I also like that it’s out of sight, if not out of smell (what a fragrance!), and I tend to leave it alone for a solid three hours before I start poking at it.

When it’s falling apart tender, it is not only irresistible…but also, of course, done.


Pot Roast with Sherry, Onions, Thyme, & Sour Cream
Serves 6

3-4 lb. chuck roast
2 cloves garlic, peeled and sliced into slivers
coarse salt
1 Tbsp. oil
1 medium onion, peeled, trimmed, quartered
1/2 c. dry sherry
1/2 c. chicken or beef broth
1 tsp. dried thyme
1 bay leaf
3 large carrots, peeled, cut into 2×1/2-inch sticks
4 medium red potatoes, quartered
2 Tbsp. sour cream
freshly ground black pepper
handful of fresh parsley, coarsely chopped

Preheat oven to 225 degrees F.  Poke chuck roast in several places with a small sharp knife and press slivers of garlic into the holes.  Sprinkle coarse salt generously over roast.  Heat a Dutch oven over medium high heat.  Add oil to pan and brown the roast thoroughly on all sides.  Remove roast to a large plate.  Add onion to the pan, sprinkle lightly with salt, and saute for 2-3 minutes.  Settle roast on top of onion, pour any accumulated juices into the pan, then pour in sherry and broth and add thyme and bay leaf.  Bring to a simmer, cover, and transfer to the oven.

Bake roast for 3 hours (make sure it’s gently simmering; if not, increase heat a bit), until falling-apart tender.  Add carrots and potatoes to the pan and cook for another 30 minutes, until vegetables are just tender.  Remove roast and vegetables to a serving platter, cover loosely with foil, and transfer to a warm oven.  Skim fat from pan juices, remove bay leaf, and whisk in sour cream.  Season with salt and freshly ground black pepper to taste.

Slice roast, top roast and vegetables with fresh parsley, and serve with pan sauce.

Leftovers for Lunch: Chickpea Flour Pancake

Posted by Stephanie Meyer on Sep 13, 2010 at 10:12am

I’ll just cut to the chase – there is no better way to eat leftovers than atop a chickpea flour pancake.  The pancake itself is so flavorful, it could breathe new life into almost any topping.  It also takes 3 minutes to make – chickpea flour, stirred with some water, fried in a tiny bit of olive oil, done.

Depending on what I’m topping it with, I might stir in a dash of seasoning, say curry powder or cumin.  But I often don’t even bother.

Today’s topping was a spoonful of leftover spaghetti meat sauce, sauteed with a handful of spinach.  After it landed on the pancake, I added a crumble of feta cheese.  It was, hands down, one of the best meals I’ve had all week.

You could add a spot of last night’s pork roast, sliced thin and quickly sauteed with the two florets of stir-fried cauliflower sitting next to the milk.  That dash of curry might be really nice.  Include a spoonful of chutney and you’ll forget your name for a minute.

Of course you don’t need leftovers to enjoy a chickpea flour pancake.  Stir one up, fill it with cheese and a sprinkle of fresh thyme, fold it over quesadilla-style.  Nice.

Or – you know what I’m going to say next, because it’s what I always say – top it with a fried egg.  Fry your egg in olive oil with a dash of smoked paprika.  Nestle the egg gently on the pancake, drizzle the reddish oil from the pan over the top, sprinkle with coarse salt.

I’m so having that for lunch tomorrow.

Chickpea Flour Pancake
Makes 1 pancake

Chickpea flour is gluten-free and low carbohydrate.  Find it in many grocery stores or online at Nuts Online or Amazon.

1 tsp. olive oil
2 Tbsp. chickpea flour
2 Tbsp. water (perhaps a bit more)
pinch of salt

Heat olive oil in a small nonstick skillet over medium heat.  While the pan heats, stir together the chickpea flour, water, and salt – the batter should be the consistency of thin pancake (or crepe) batter.  When the pan is hot, add the batter.  Swirl the pan so the batter covers the bottom of the pan.  Cook until set and a little browned at the edges, about 2 minutes.  Flip pancake and cook for another minute.  Serve hot.

Eggplant Caviar

Posted by Stephanie Meyer on Aug 8, 2010 at 1:28pm

My family is more than a little obsessed with the eggplant spread – or melitzanosalata – at It’s Greek to Me.  The creamy eggplant is perfectly balanced with lemon, garlic, fresh herbs, and salt.  Nathan and I could sit down with just that, and a mountain of pillowy, hot-off-the-griddle pita bread, and stuff ourselves like fat little dolmades.


Needless to say, when I saw a pile of gorgeous eggplants at the farmers market, I greedily snagged several, with eggplant spread fully on my mind.  I used this David Lebovitz eggplant caviar recipe, because 1) David Lebovitz recipes are always fantastic, and 2) I loved the idea of the seared, blackened eggplant skins imparting a subtle smokiness to the spread.

Always go for the smoke, right?  Perhaps a rule to live by.

One note – definitely don’t forget to poke a few holes in the whole eggplants before setting them on the hot grill.  If you don’t, you’ll learn that eggplants explode rather loudly.

When the skins are blackened, finish roasting the eggplants in the oven, until they’re falling-apart tender.  Scrape the flesh into a bowl, mash with plenty of garlic & herbs, drizzle with olive oil, and smear generously on warm, grilled bread.

Commence stuffing yourself.

Recipe for Eggplant Caviar at

Berry Baking Bonanza! Summer Berry Crumbles

Posted by Stephanie Meyer on Jul 19, 2010 at 9:56am

Every time I go to the farmer’s market, I come home with more berries – yesterday I found strawberries still poking around, and raspberries and blueberries out in force.

Man do I love this time of year!

If you, like I, get a little carried away and buy far more berries than your family can eat in a day or two, then this crumble is for you.

And if you, like I, get a little carried away and buy peaches, cherries, rhubarb, apricots, and plums too, then this crumble is definitely for you.

For that’s the wonderful thing about crumbles – you can layer any ripe summer fruit under a crisp lid of streusel and it will be unforgettably delicious.  Tart and sweet, soft and crunchy, lightly buttery with a hint of cinnamon.  For about 15 minutes of effort.  How great is that?

Man do I love this time of year!

Note: Blueberries are particularly perfect right now, so after you make this crumble, grab a few pints of the blues and make my friend Susie’s blueberry kuchen.  I did just that last weekend, and entered a couple of pans in the Kingfield Market’s Berry Bake-Off for fun…and won the Critics’ Choice Award!  Just like this crumble recipe, blueberry kuchen is so easy to pull together and keeps the spotlight on the berries.  I posted the recipe last week at Dara & Co./Minnesota Monthly Magazine’s blog, check it out.  And get berry baking!

Summer Berry Crumbles
Adapted from
Serves 6

I like the berries a little tart, a nice contrast with the sweet streusel topping and ice cream.  If you add rhubarb, however, you’ll likely need to add more sugar.  I bake these in 4 oz. ramekins to keep the serving size in check, but you could bake this in one large quiche/tart pan as well (add 5-10 minutes to overall baking time).

1/3 c. all-purpose flour
1/3 c. light brown sugar
2 Tbsp. sugar
1/2 tsp. cinnamon
pinch salt
1/3 c. oats
4 Tbsp. cold butter, cut into small pieces
3 c. mixed berries (can include diced peaches, apricots, plums, rhubarb, cherries…)
1 Tbsp. cornstarch
1/3 c. sugar

Preheat oven to 350F.  Line a baking sheet with parchment paper.  Set 6 4-oz. ramekins on the baking sheet.

In a medium bowl, combine flour, brown sugar, 2 Tbsp. sugar, cinnamon, salt, and oats.  Use your fingers to work butter into dry ingredients.  Chill.

In a medium bowl, combine fruit, cornstarch, and 1/3 c. sugar; toss to coat.  Evenly divide the fruit mixture between the 6 ramekins.  Top with the crumble topping.  Bake until tops are golden and fruit is bubbly (it will bubble out of the ramekins), about 35 minutes.  Cool for 20 minutes.

Serve warm with ice cream.

Summer Appetizer: Smoky Chipotle Guacamole

Posted by Stephanie Meyer on Jul 18, 2010 at 3:12pm

If you’ve eaten at Barrio Tequila Bar lately (and if you haven’t, you should…), you’ll recognize this guacamole presentation, with sliced jalapenos and radishes.  I copied it because I’m absolutely smitten with the extra crunch and heat of the raw vegetables – as if I needed yet another reason to love guacamole.

Or anything at Barrio.

(I knocked back a soft-shell crab taco last night.  Lordy.)

I’m a bit promiscuous with my own guacamole concoctions – jalapenos, tomatillos, tomatoes, onions, garlic, lemon, lime, chipotles…they all make appearances, in various combinations.  This version features garlic and smoky chipotles.

I would have added a chopped tomato, but I heaped this particular green glory on a grilled, open-face burger, along with a big ol’ slice of tomato.

Be aware – I like it hot, so start with a smaller amount of chipotle if you need.  And taste your jalapeno before eating big slices – their heat varies widely!  (You can tell that I blog from Minnesota with all of those spicy! heat! uff da! warnings…)

Smoky Chipotle Guacamole
Serves 4

1 ripe avocado (gives lightly to pressure when pressed)
sea salt
1 chipotle chili from a can of chipotle chilis in adobo sauce, minced to a paste (note: if you are sensitive to heat, start with 1/2 of a chipotle chili, taste the guacamole, and add more to taste)
1 clove garlic, minced to a paste
juice of 1 lime
1 ripe garden tomato, seeded & chopped

1 thinly sliced jalapeno pepper
2 thinly sliced radishes

Cut avocado in half.  Remove pit and discard.  Spoon flesh from the skin and add to a medium bowl.  Season with salt (1/2 tsp. to start), then mash avocado with the chipotle, garlic, and lime.  Gently stir in the chopped tomato.  Correct seasoning.  Garnish with sliced jalapenos and radishes.  Serve with tortilla chips.