8 eggs, at room temperature
Preheat the oven to 350ºF.
Prepare a 10″ springform pan by lining the bottom with parchment paper and thoroughly spraying the paper with nonstick spray (or rub with butter).
Measure and pour the chocolate chips, brown and white sugars, and salt into the bowl of your food processor.
Prepare your hot cocoa, making sure that it is HOT. Measure it along with the vanilla and pour them both into the dry mixture in the food processor.
Blend them together until the chocolate melts and becomes liquid.
Add the butter to the food processor and blend until combined.
Crack the eggs one at a time and add them to the mixture. Pulse together. The batter should be smooth and creamy.
Scrape the batter into the prepared cake pan.
Bake for 50–60 minutes. The cake should be puffed and have some cracks.
Place the cake, still in the pan, on a wire rack and allow to cool. (If you pay attention, you will notice a gentle crackling sound as the air escapes from the cake and it begins to deflate! Don't worry — this is supposed to happen.)
Cool the cake completely, release from the pan, and allow to rest in the refrigerator overnight. This cake tastes better the second day.
Luscious Lemon Curd Tartlets
Serves 8
Most people probably associate lemon season with summer — it's hard not to think of lemonade stands on a hot day. But in our neck of the woods, Northern California, our lemon tree is happiest during the cool winter months, which is what inspired these delicious treats.
Tartlet shells:
1 package puff pastry, thawed
2 cups dried beans
18 mini-muffin papers
Lemon curd:
2 eggs
1/3 cup sugar
1 lemon
cup unsalted butter
Whipped cream, optional
To prepare tartlet shells:
Take the puff pastry out of the freezer and allow it to thaw on the kitchen counter (about 40 minutes).
Preheat the oven to 400ºF.
There are usually two sheets of pastry in each package. Remove one from the package at a time.
Unfold one of the puff pastry sheets. If there are cracks along the seams, pinch them back together.
Roll out the dough slightly with a rolling pin.
Use a pizza cutter to cut the dough into eighteen 3" squares.
Gently press each piece of dough into the well of a mini-muffin pan.
Prick the bottoms with a fork.
Pour a small scoop of dry beans into each of the mini-muffin papers.
Place a bean-filled muffin paper into each well of the pan, on top of the pastry. This will prevent the center of the shell from puffing up while baking.
Bake according to package directions, removing from the oven when the edges look puffed and golden brown.
Remove the tray from the oven and carefully lift out the bean-filled muffin papers.
Dump out the beans and save them for future baking projects. You can also save the muffin papers, or you can recycle them.
Move the puff pastry cups to a cooling rack and allow to cool until you are ready to use them.
To make the lemon curd:
Crack eggs, one at a time over a small glass bowl. Pick out any stray shells and wash your hands.
Beat the eggs with a fork or a small whisk. Add the sugar and stir until it dissolves.
Juice the lemon into the bowl with the eggs and sugar.
Be sure to fish out any stray seeds that may fall in!
Cut up the butter into tiny chunks and add it to the other ingredients.
Add about 2–3" of water to a large skillet.
Turn on the heat. Once the water in the pan starts to simmer, set the glass bowl filled with ingredients into the water. It will be like you are giving it a bath!
Stir the mixture often and you will notice that after about 15 minutes, it will begin to thicken and coat the back of the spoon.
Once this happens, you can remove the glass bowl from the heat and turn off the stove.
Let the mixture cool.
Use what you need to complete the tartlets and store the rest in a covered container in the refrigerator. (It tastes really good spread on a buttered piece of toast.)
To assemble the tartlets:
Assemble these desserts right before serving.
Scoop cooled lemon curd into each puff pastry cup.
Top with a dollop of whipped cream, if desired.
KID ZONE
Having Fun with Invisible Ink
Did you know that you can write secret messages … using lemon juice? Here's how it's done:
½ lemon
Saucer
Water
Teaspoon
Cotton swab
White paper
Lamp
1. Squeeze the lemon juice into the saucer.
2. Add a few drops of water and mix well with the spoon.
3. Dip the cotton swab into the lemon juice. Then use it to write a message on ordinary white paper. When it dries, the writing will be invisible.
4. When you want to read the message, heat the paper by holding it near a light bulb.
What Happens: The words appear on the paper!
Why? The juice of lemons and other fruits contain compounds of carbon. These are nearly colorless when dissolved in water. But when they are heated, the carbon compounds break down and produce carbon, which is black.
Nutella Lace Cookies
Recipe adapted with permission from Lauren McMillan, Celiac Teen.
Makes 1 dozen
I probably spend more time than I should on Twitter and Facebook. But when I meet people like Lauren, age seventeen, it's worth it. Her blog, Celiac Teen, (www.celiacteen.com) is well-written, beautifully photographed, and filled with delicious recipes that accommodate her dietary needs. She instantly reminded me of my favorite high school students from my days as a teacher. I am so proud of her success and felt that you should know about her, too. Although this recipe is gluten free, it's full of flavor, so you won't miss a thing.
1 cup Nutella (chocolate hazelnut spread)
1/3 cup sugar
1 large egg
Measure Nutella and sugar and pour them into a mixing bowl.
Using an electric mixer, mix them together until completely incorporated.
Crack the egg over a small bowl, and fish out any stray shells.
Add the egg to the Nutella and sugar and beat until completely mixed.
Let the mixture rest for an hour at room temperature.
Preheat oven to 350ºF and line cookie sheets with Silpats or parchment paper.
Place half-tablespoons of the batter a few inches apart on your cookie sheet. They will spread and become very thin. You should get about 12 cookies per sheet.
Bake for 7–11 minutes, until the centers have bubbled and look done.
Let cool on the pan for 10–15 minutes, then remove and let cool completely.
Note: These cookies will be very flat and thin when they are finished. Don't worry — you didn't do anything wrong!
Chapter 7
Make Your Own!
Butter
Makes ½ cup
Not only does the end result of this recipe taste delicious, but it teaches kids that food comes from real ingredients, and doesn't just “come” wrapped in paper and packaged in a box. Did you know that fat and body tissues act like sponges for chemicals and toxins? Ick! That's what you sometimes get with prepackaged food. To feed your family in the healthiest way possible, try using organic dairy whenever you can.
½ cup heavy cream, preferably organic
A small jar or container with a lid that seals well (a leftover jam jar would do the trick)
Salt and fresh herbs, such as chives or thyme, to taste (optional)
Wash and dry your container. Pour the cream into the container.
Put the lid on
nice and tight.
Shake, shake, and shake some more.
An alternative method that works well for a large group of kids is to wrap the container in a towel and put it inside a coffee can. Send the kids outside and have them kick it around awhile. (This is a win-win! You get a few moments of peace and quiet, the kids burn off some energy, and then you can all have a delish snack when they return!)
At first, the cream will be whipped into whipped cream. As tempting as it might be, don't stop there. Keep on going and the whipped cream will begin to separate. The whitish liquid is sweet buttermilk, and the lumps at the bottom are butter!
If you are adding herbs to your butter, stir them in before serving or storing the butter in the refrigerator. Now go and make some toast, pronto!
KID ZONE
No Whey!
Do you remember the fairy tale with Little Miss Muffet, who ate curds and whey? I always wondered what the heck they were talking about! When cheese is being made, whey is the liquid that is strained off after the milk solidifies into curds. It is much like the buttermilk that separates from the butter in this recipe!
Pancake Mix
Makes 6 cups*
Although it is really easy to reach into the cabinet for a box of pancake mix, it's even easier to skip the trip to the store and make your own. Plus, it keeps you in control of the ingredients.
*6 cups of mix is enough to make 3 batches of pancakes
4 cups all-purpose flour, unbleached
2 cups whole wheat flour
3 tablespoons baking powder
2 teaspoons kosher salt
3 tablespoons sugar
To make pancakes:
2 tablespoons butter
2 eggs
1½ cups low-fat milk
2 cups Pancake Mix (this page)
To make the mix:
Measure all of the dry ingredients and pour them into an airtight container.
Put the lid on.
Shake the contents to combine.
Use within the next three months.
To use the mix and make pancakes:
Melt butter and set aside to cool.
In a medium sized bowl, crack eggs. Fish out any stray shells. Gently beat the eggs.
Measure the milk and add to the eggs.
Shake the pancake mix so that all of the ingredients are spread equally throughout the mixture.
Measure homemade pancake mix and add to the milk and eggs.
Add the cooled melted butter to the batter.
Stir to combine all of the ingredients together. It's okay if there are a few lumps.
Cook in a skillet. Top with fresh fruit, cinnamon, powdered sugar, jam, or pure maple syrup.
Fresh Basil Pesto
Makes ¾ cup
Why buy pesto, especially when you can whip it up in a snap, using a variety of ingredients that you have on hand? Use this recipe as a guide, but feel free to mix things up a bit. Have your kids make suggestions for other ingredients to add. You can put several options on the counter and let them be the executive chefs and make the final decisions. Try walnuts, different types of cheese, or spinach or sorrel leaves. The kids can also go into the garden to harvest the herbs — this step will give them even more ownership of the process and make them feel proud. One thing is for sure — pesto brightens up any dish. It also freezes well, so you can get a tasty reminder of summer even on the darkest days of winter.
2 bunches of basil or 4 large handfuls from your garden (about 3 cups total)
¼ cup pine nuts
2 garlic cloves
½–¾ cup extra-virgin olive oil
½ cup Parmigiano-Reggiano grated
Salt and pepper, to taste
Wash and dry the basil.
Pick the basil leaves from the stems. Save the stems for your chickens or your compost.
Measure the basil leaves (pack them into the measuring cup) and pine nuts and add them to the bowl of a food processor.
Peel the paper skin from the garlic cloves and add them to the basil.
Pulse the ingredients in the food processor several times.
Measure the olive oil.
With the food processor running, slowly add the olive oil in a constant stream.
Turn off the food processor and remove the lid. Scrape down the sides of the bowl with a flexible spatula, and push the ingredients back toward the blade. Put the lid back on and pulse again a few times.
If you plan to freeze the pesto: Scoop it out now and pour it into the wells of an ice cube tray. Cover the tray and place in the freezer. When the pesto cubes are frozen, pop them out and store them in a freezer safe bag or container until ready to use. Add the cheese, salt, and pepper after the pesto cubes thaw.
If you plan to use the pesto now:Grate the cheese, measure out ½ cup, add the grated cheese to the food processor, and pulse again.
Add salt and pepper to taste.
GOING GREEN
Garnish with Edible Flowers
Usually when my herbs start to flower, I get a sinking feeling in my stomach with the realization that they are probably past their prime. This summer, though, I picked a generous handful of basil flowers along with the remaining leaves on the sad-looking stalk, and sautéed them together for a pasta dish. Not only did they add a beautiful touch to the plate, but they tasted delicious. Since then, I have been more eager to use edible flowers in other recipes. They add a burst of color and flavor to salads and look beautiful on cakes, too.
Give these edible petals a try: nasturtium, sugar snap pea, evening primrose, thistle, violet, rose, pansy, English daisy, borage, marigold, lemon/orange, and flowers from culinary herbs (mint, basil, oregano, chives, rocket/arugula, chamomile, dill, sage). Use flowers that you have grown yourself or ones that were grown with the intention of ending up in the kitchen. Garden centers and florists often use chemical or untreated manure fertilizers that are not intended for human consumption.
Hummus
Makes 1½ cups
Hummus is a delicious and nutritious snack and is very easy to make at home. You can even make it on the cheap by substituting 2 cups dried beans, which can be used after soaking overnight and then boiling in fresh water until tender. If you like a spicier hummus, add a pinch of cayenne pepper, or try a little cumin.
2 cloves garlic
1 lemon
1 (16-ounce) can chickpeas (garbanzo beans)
¼ cup water
½ cup tahini
1 teaspoon sea salt or kosher salt
Peel the paper skin from the garlic.
Cut open the lemon and juice it into a small bowl.
Pick out the stray seeds and measure ¼ cup juice.
Put the peeled garlic and the lemon juice in the blender or food processor.
Open the can of beans and drain them in a colander in the sink.
Pour them into the blender. Measure the water, tahini, and salt and add them to the other ingredients.
Process the ingredients until smooth, scraping the sides occasionally.
Note: If you haven't gobbled up all of the fresh hummus, store the rest in an airtight container in the refrigerator for up to a week.
KID ZONE
Tasting What You Smell
Have you noticed that food doesn't taste good when you are sick and have a stubbed up node (stuffed up nose)? That's because your tongue is only able to recognize four types of flavors — sweet, sour, salt, and bitter. The rest of the wonderful flavors you associate with food come from your sense of smell. Scent molecules from the foods you are chewing travel up through the back of your throat and into your nose.
Puréed Pumpkin
Makes 2 cups
At the farmers' market you may find special “pie pumpkins,” which are smaller, sweeter, and smoother in texture than the one you usually purchase or harvest for Halloween. Pie pumpkins are about 8" in diameter and are available from September through the early part of December. If you wish to purchase one of these pumpkins specifically
for cooking, look for one that is bright orange in color, firm, and has no bruises or soft spots. However, if you are eager to include the usual variety of pumpkin from your garden in your culinary festivities, you can easily do so! Simply add additional brown sugar or maple syrup to your recipe to compensate for its lack of sweetness.
1 4-pound pumpkin
Nonstick vegetable spray
Preheat the oven to 350ºF.
Cut out the top of your pumpkin.
Scoop out all seeds and strings.
Slice the pumpkin vertically into 3"-wide strips.
Place strips onto a baking sheet sprayed with nonstick spray.
Bake in preheated oven for about 1 hour.
GOING GREEN
Saving Seeds
Pumpkin seeds can be used either to plant pumpkins next year, or roasted to eat this year! First, place them in a bowl of water and rub them between your hands. Then, pick out the orange pieces that are floating, and discard them. Drain the water and spread the seeds on a dish towel or paper towel to dry. Now they're ready to roast or to save for next year's garden. But if you do decide to plant them, know that they sprawl and vine, so be prepared for the pumpkins to take over!
The Whole Family Cookbook Page 13
