Today Jessica Seinfeld was in to tout her new book. I made, Cacio y pepe, Roast Chicken with roasted potatoes and onion, roasted asparagus and arugula, date, almond and blue cheese salad, for her segment. All under the domes!
Jessica, Me (Karen) and Taylor, food segment producer
Jessica and George right before the segment.
Angie, stage manager, Sal, Eddie and Karissa Illustrious stage hands
I call these bagels in quotes because they do the "job" that bagels do, as far as the satisfaction (and I punctuate them with a variety of seeds) to make them like my personal fav, everything! They have none of the calories and carbohydrates that bagels have. They also don't have quite the chewiness of a bagel, but to me they are a welcome replacement because they are low in carbohydrates and much more nutritious than standard bagels.
They are rich in omega 3 fatty acids, b vitamins and fiber among other fantastic and essential nutrients
according to Laura Dolson of about.com.
This recipe was inspired by Jorge Cruise but I decided it would make an awesome "bagel" substitute.
You be the judge.
It is my go to treat when I want a bagel with cream cheese and smoked salmon.
I even shared them with the illustrious Tory Johnson and her awesome husband recently and they loved them.
So now that I have made my personal "shift" too, these are a great tool in my culinary arsenal.
Here is the recipe
1 cup of ground flax seeds, I use a dedicated coffee grinder to accomplish this but you can buy them already ground.
1 Tbs. baking powder
3 large eggs
1pinch Fleur de Sel
1 tsp. sesame seeds
1 tsp. poppy seeds
1 tsp. caraway seeds
1/2 tsp. cumin seeds
1/2 tsp. fennel seeds
1 large clove fresh garlic
Filling for "Bagels"
4 oz. cream cheese
8 oz. smoked salmon, I used Wild King
1 small thinly sliced red onion, optional
Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.
In a medium sized bowl combine the ground flax seeds with the baking powder, with a wire whisk.
Add the eggs one at a time until fully incorporated with the wire whisk.
Place one forth of the batter on the sheet pan and spread it into 4 disk like "bagels", about 3-1/2 -4 inches wide, using a small offset spatula to smooth the top.
Combine all of the seeds and salt together and sprinkle approximately 1 tsp. of the seeds
evenly over each disk. Using a microplane grate the garlic over each disk, tapping the microplane firmly over each one to distribute the freshly grated garlic.
Place into the preheated oven.
Bake for 10 minutes until the "bagels" are firm to the touch.
Remove from the oven and with a large metal spatula place "bagels" on a wire rack to cool completely.
When they are cool. Split the "bagels" in half, horizontally using a thin blade sharp knife.
Spread the cream cheese over both halves of all four bagels. Top with the salmon and onion if you like and serve.
Recipe, Writing and Photos by Karen Pickus
Courtesy Karen Pickus 2013
I love these peppers. I know the peeling part is a pain but well worth the trouble, I think. Sure beats the jarred variety by far. They are great on sandwiches or as an appetizer served with fresh Mozzarella or Buratta.
They are a magnificent addition to an antipasto platter. These are my go to all around favorite condiment. Another taste treat is using red jalapenos or Fresno peppers, if you like heat.
4 Red bell peppers
3 Tbs. Olive oil
2 Tbs. aged balsamic vinegar
1 Tbs. red wine vinegar
1/8th-1/4 tsp. salt
5 grinds black pepper
1-1/2 tsp. dried oregano
Char the peppers all over on an open flame until the skin is black and blistered. Place the hot peppers inside of a plastic bag.
This will steam the skin so that the peppers are easier to peel. When the peppers are cool enough to touch, peel them thoroughly. Use some running water to remove the charred skin if absolutely necessary.
Place the peppers in a ceramic, non reactive crock or glass bowl, add the remaining ingredients and toss the peppers so that they are coated with the marinade. Cover and marinate over night in the refrigerator, if you can wait. They will keep for several days in the refrigerator, well covered.
Recipe writing and photos by Karen Pickus 2013
Recipe Courtesy Karen Pickus 2013
This is a yummy veg. Great along with savory meats like roast turkey of course, but I also love it as an accompaniment to roast pork or chops or even sausages. This is a nice change from potatoes and you get the benefit of beta carotene plus its a fantastic sweet vegetable. I roast the squash, this way the flavor is intensified and it makes it really easy to mash, season and serve.
1 large butternut squash
3 Tbs. maple syrup
1 1/2 Tbs. butter
1 tsp. cinnamon
1/2 tsp. freshly ground nutmeg
1 pinch of salt
6-8 turns of white pepper, from the grinder
Preheat the oven to 350 degrees. Spray a sheet pan with olive oil cooking spray.
Cut the squash in half lengthwise, remove the seeds. Place the cut sided down on the pan.
Roast the squash for 1-1/2 hours until it is soft to the touched the squash and mash until smooth and all of the spices are mixed throughout and the butter is melted.
Recipe, writing and photos by Karen Pickus 2013
Courtesy Karen Pickus 2013
I made this soup on a freezing day. The pancetta enriched the soup so much and made the soup into a hearty meal. You can make the soup vegetarian by omitting the pancetta and use vegetable broth instead.
1 Tbs. Olive oil
1/2 cup diced pancetta or bacon
1 Red onion 1/4 inch dice
6 cloves of garlic minced
4 sprigs of fresh thyme
1 large jalapeño, pepper seeds removed and diced small 1 granny smith apple chopped
1/2 Head Red Cabbage, chopped
6 cups of chicken broth.
Sour cream- optional
In a dutch oven sauté the pancetta with the olive oil until the fat is renderred.
Add the onion, garlic, thyme, apple and jalapeño to the pan. Season with salt and pepper.
Cook 5 minutes on medium low heat until the onion is softened but without caramelization.
Add the red Cabbage and cook until wilted about 5 minutes.
Add the chicken broth and simmer for 45 minutes on low heat until the cabbage is tender and the flavors have developed.
Serve with sour cream if desired.
Recipe, writing and photos by Karen Pickus 2013 Courtesy Karen Pickus 2013
I love sour cherries. They are in season in June. They are not readily available year round but there are some delicious varieties that come in a jar from Europe.
I use these when I make a cherry tart or galette in other months and they work quite well.
First I make a buttery crust and top it with this delicious filling I concocted.
For the crust
2 stick of cold, unsalted butter (8 oz.) cut into 1/2 " pieces
2 Tbs. granulated sugar
1/8 tsp. of salt
10 oz. all purpose flour
6-8 Tbs. ice water
In a food processor combine the butter, the sugar, salt and flour. Pulse until it is a coarse crumb. Add the ice water and pulse 5-6 times until the water is somewhat incorporated. Place on a lightly floured surface and with the palm of your hand, push and grab the dough, 6-8 times to form a mass.
Form the dough into a rectangle and make 1-3- fold ( fold one long end of the rectangle toward 2/3 in with 1/3 of the dough remaining and fold that third on top).
Wrap in wax paper and refrigerate for 1 hour.
For the filling
1 -14 oz jar sour cherries
1 vanilla bean
1 cup sugar
1/2 tsp. cardamom
1 tsp. cinnamon
Meanwhile make the filling. Strain the sour cherries and reserve the liquid in a 2 quart pot. In a separate small bowl combine the cornstarch with 1/3 cup of the cherry liquid, with a wire whisk until the starch is smooth.
Add this to the liquid in the pot.
Grind the vanilla bean with 2 Tbs. of the sugar in a coffee grinder. ( I dedicate 1 clean coffee grinder for this purpose). If you don't have one, chop the vanilla bean very fine. Add all of the sugar and the ground vanilla to the cherry juice in the pot. Bring the liquid to a boil, add the spices and stir with a wire whisk. Cook stirring constantly for 2 minutes until the mixture is thick and boiling to cook out the starch. Add the cherries and remove from the heat. Let the filling cool completely.
Preheat the oven to 375 degrees.
Roll dough into a 14" round and place a sheet of parchment paper on the back of an 11x 18" baking sheet.
Place the dough on top of the parchment. Spread the filling evenly in the middle of the dough (about a 10 " circle of filling).
Fold the dough evely around the filling, leaving some filling showing in the middle.
Brush the dough with some water and sprinkle the dough with 2 Tbs. granulated sugar.
Place the gallette into the preheated oven and bake until the dough is golden on top and peek at the bottom carefully with a metal spatula to make sure it is nicely golden on the bottom also, about 45 minutes to 1 hour.
Let the gallette cool completely and serve with or without whipped cream.
These nuts are a terrific nibble with drinks. I also love these as an accompaniment with some composed salads. Either way they are a taste treat!
Here is my recipe
4 cups walnut or pecan halves
1 egg white
4 tsps. light brown sugar
2 tsps. smoked paprika
2 tsps. cumin
2 tsps. dried thyme leaves
1 tsp salt
1 tsp chili powder
1 tsp. ground black pepper
1/8 tsp. cayenne
Preheat the oven to 350 degrees.
Combine the egg white with the nuts by tossing the egg white onto the nuts until thoroughly combined with your hands.
Combine the spices together in a small bowl and then toss with your hands until the nuts are coated evenly with the spices.
Place on a sheet pan and roast for 6-8 minutes. Toss the nuts with a metal spatula. Continue roasting until the nuts are golden brown for a total of 12-15 minutes.
The nuts will crisp up as they cool.
Recipe , photos and writing by Karen Pickus 2013
Courtesy Karen Pickus, 2013
Hi All, and WELCOME,
Some of you may know me as a friend or relative or the Chef/Food Stylist at Good Morning America. Here I have the opportunity to express myself , as the chef and food enthusiest , passionate about my craft, fully, in the moment. Here is my blog with personal meanderings, anecdotes and recipes, punctuated with tips, tidbits, photos and music. Hope you enjoy it and feel free to leave helpful comments. Thank you so much for reading this blog.
They are most welcome! I love to hear from my readers... comments can be left anonymously if you prefer or leave your name! At the end of each posting, just click on the blue comments, Thank-you very much. KP