Zucchini, Walnut and Fig Bread

First things first: I'm not a baker. Second admission: I've never baked a bread that has turned out perfectly (most are inedible). Third: this one also had its flaws, but for someone more experienced in making breads, I'm certain you could figure this one out.

All that being said, I decided to give it another try. From this month's Food & Wine magazine, I was particularly drawn to to the Yogurt-Zucchini Bread with Walnuts recipe. It looked easy, and required minimal ingredients and equipment. All you have to do is mix ingredients together by hand - how hard could that be? Plus it uses Greek yogurt to add moisture without adding fat.

At the last minute, I decided to add some chopped up figs from my parents' fig tree. I can't imagine that this is where things went wrong, but who knows? With baking, you have to be perfectly precise, right?

The result was tasty, for sure. And even moist. But heavy. Oh so heavy. Did I over mix? Did I not measure the ingredients perfectly? Was it the figs? It may take a few more tries (and a few more trips to my parents' fig tree) to know for sure. In any event, I share the recipe with you because I think it has really good potential. And hopefully, you'll have better luck.

Zucchini, Walnut and Fig Bread

adapted from Food & Wine

(printable recipe)

1 cup walnut halves (4 ounces)

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup plus 2 Tbs sugar

2 large eggs

1/2 cup vegetable oil

1/2 cup fat-free plain Greek yogurt

1 cup coarsely grated zucchini

1. preheat oven to 325 degrees F. Butter and flour 9 x 4 1/2 inch metal loaf pan. Toast walnut halves until they are fragrant, coarsely chop and freeze for 5 minutes to cool.

2. In a large bowl, whisk flour with baking powder, baking soda and salt. In medium bowl, mix the sugar with the eggs, vegetable oil and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini, chopped figs and toasted walnuts and stir until batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted into the center comes out clean. Let the loaf cool on a rack for 30 minutes before serving.

Enjoy!

Summer Berries and Ice Cream

Nothing says summer more than fresh berries and ice cream. Marinating the berries in a blend of balsamic vinegar and sugar gives this classic refresher a grown-up punch.

Yes, you can marinate berries! For a great ending to a summer barbecue, try using this berry salad as a topping for your favorite ice cream or creamy gelato.

Enjoy!

Thank You, Rick Bayless

Recently, I've found a nice little food community on Twitter. Local DC bloggers, fellow foodies and even a few celebrity chefs to share recipes (140 characters or less!), restaurant recommendations, food tips, ideas and twitpics of our latest creations. A few days ago, Rick Bayless (of Frontera Grill fame in Chicago and recent winner of the third episode of Top Chef Masters) posted a picture of his ever growing mint garden. I, having an abundance of mint growing from my indoor Aerogarden, tweeted Rick asking if he had any interesting or innovative ways to use the herb. To my complete surprise (and humble elation), he replied:

@jenwexler Mint faves right now: agua fresca (mint, cucumber, lime, pineapple), fresh fava or pea soup with mint and grilled green onion.

After I caught my breath, I resolved to make Rick's suggestions this weekend (and hopefully tweet some pictures back to him!). Both recipes were new to me, so I set out to do a little internet research - getting general proportions of fruit to water for agua fresca (a light fruit drink available in stands throughout Mexico) and the best way to combine peas, mint and onion in soup form. The improvised results were outstanding and have been officially added to my repertoire. Thank you, Rick Bayless.

Agua Fresca with Mint, Cucumber, Lime and Pineapple

(makes 2 1/2 quarts)

1/2 medium size cucumber (peeled and seeded)

1/4 pineapple (8-10 medium cubes)

1/4 lime (juiced)

handful of mint leaves

Combine cucumber, pineapple, lime juice, and mint leaves in blender. Strain liquid through fine mesh sieve into a pitcher. Fill remainder of pitcher with water. Serve over ice.

Chilled Pea Soup with Mint

(serves 3-4)

2 cups of English peas, shelled

1 leek, white and green parts, sliced thin

1 large clove garlic, sliced thin

1 garlic scape, sliced thin

2 cups chicken stock, divided

1/4 cup olive oil

sea salt, to taste

ground black pepper, to taste

truffle oil, for garnish

Heat olive oil in heavy stock pot. When warmed, add leeks and garlic scapes, sauteing until soft (10-15 minutes), avoid browning. When leeks are softened, add peas and garlic, being careful not to burn garlic. Saute for 2 minutes. Add 1 cup chicken broth and cook peas for 5-8 minutes until just tender. Transfer soup to food processor, add mint, and puree to desired consistency, adding remaining chicken broth as needed. Transfer pureed soup to a clean bowl and set over an ice bath, to preserve the soup's bright green color. Serve chilled sprinkled with sea salt, black pepper, and a swirl of truffle oil. Garnish with fresh herbs.

Enjoy!

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Mini Strawberry Cheesecakes

Yum, yum, yum! This was my first attempt at cheesecake, albeit in miniature form, and I must say I was quite impressed. The recipe comes from Cupcakes by Shelly Kaldunski. 

These bite-size morsels of deliciousness were very easy to make and the fresh strawberry topping added the perfect fruity finish. Of course you could really use any fruit or berry, softened in the same manner, for the topping. Strawberries worked well for summer, but I bet pear would be delicious in the fall.

Next time I make this recipe, I might consider adding a chocolate or graham cookie crust at the bottom of each paper liner. Chilling helped hold the whole thing together, but I think a crust would help even more. 

Mini Strawberry Cheesecakes

Topping:

1 lb fresh strawberries, hulled and cut in half

1/2 cup plus 2 TBS sugar

1 TBS fresh lemon juice

Filling:

1 1/4 lb cream cheese, at room temperature

3/4 cup sugar

1/2 tsp vanilla extract

1/4 cup sour cream

2 large eggs, at room temperature

3 TBS all-purpose flour

makes 24+ mini cupcakes

To make the topping, combine 1/2 pound of the strawberries with the sugar in a non-reactive saucepan. Use a fork to gently mash the strawberries. Cook over medium-high heat until the strawberries are softened, about 3 minutes. Remove from the heat and stir in the remaining 1/2 pound strawberries and lemon juice. Transfer to a small bowl and cool completely. (The topping can be refrigerated in an airtight container for up to 2 days.)

Position rack in the middle of the oven and preheat to 350 degrees F. Line a 24-cup miniature muffin pan with miniature paper or foil liners. To make the filling, in a bowl, using an electric mixer on medium-high speed, beat the cream cheese until fluffy, about 3 minutes. With the mixer on low speed, gradually add the sugar and beat until smooth; scrape down the sides of the bowl as needed. Add the vanilla and sour cream and beat until combined. Add the eggs, one at a time, beating well after each; add the flour and beat until combined.

Divide the cream cheese filling evenly among the prepared muffin cups, filling each about 3/4 full. Bake until the cheesecakes are just set in the center, about 15 minutes. Let the cheesecakes cool in the pan on a wire rack for 5 minutes. Using a small offset spatula, transfer the cheesecakes to the wire rack and let cool completely, about 45 minutes.

Refrigerate cheesecakes in an airtight container at least overnight or for up to 3 days. Spoon about 1 TBS of the strawberry topping onto each chilled cheesecake and serve right away.

Enjoy!

Berry Salad with Balsamic Sugar Sauce

We've had a few hot (and thunderstormy) days around here lately and I felt like I needed a little pick-me-up. There's nothing quite like being oh so ready for sunshine and the weather having different plans. I craved something that felt like summer and that provided refreshment from the hot and muggy outside. Fresh, chilled berries seemed like just the cure!  

I did a little internet search and came up with this recipe, courtesy of Ina Garten (aka The Barefoot Contessa) and foodnetwork.com. I substituted blackberries for the raspberries because I couldn't find them and used a touch less sugar than the recipe calls for. It was just what the doctor ordered and a huge hit with my friends, too. I've made this twice now and it is just as good alone or as a topping for tangy Greek yogurt. I bet it would be delicious with ice cream, too.

Berry Salad

1 pint strawberries, hulled and cut in half

1 pint blueberries

1 pint raspberries

1 TBS good balsamic vinegar

1/4 cup sugar

fresh mint for garnish

Place 6 glasses in the refrigerator.

In a large bowl, combine the berries, vinegar and sugar. Stir gently. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.

Spoon the berries into chilled glasses and garnish with mint.

Enjoy!