Beans!

When Mark & I were heading home from San Francisco after visiting David and Jason, we had the last minute opportunity for a little gourmet shopping at the Napa Farms Market at the San Francisco Airport. Wonderful options for healthy snacks and great stuff to bring home from San Francisco area producers. Acme sourdough bread. Napa Valley wines. Cowgirl Creamery cheese. You know I was happy. One great find were these heirloom beans from Rancho Gordo, a Napa farm offering wonderful beans and corn and chiles and more. They had several varieties to choose from. We brought home two bags. Snowcaps and Rio Zapes.

I made the Snowcaps yesterday and they were delicious. I decided to prepare them simply and used Jamie Oliver's method for making what he calls "humble beans" (from his book, JAMIE AT HOME). His recipe calls for cannelini or borlotti beans but I'm sure it's a great method for many varieties of dried beans, such as these Snowcaps.

Here's a picture of these beautiful Snowcap beans after a good rinse.

Next, a picture of the swollen, wrinkly beans after having been soaked for about 7 1/2 hours in cold water. That's what we would like too, lol.

Now, a nice shot of the pre-soaked beans after being drained and then refreshed with cold water. As you can see, I added three bay leaves, one small peeled potato, cut in half, two cherry tomatoes, halved, a trimmed celery stalk, a sprig of rosemary, a few sprigs of thyme and three cloves of unpeeled garlic. Then, you slowly bring them up to a boil, reduce to a simmer, cover and cook until tender. Click here for the recipe.

Jamie's method worked well and the beans were simple and delicious. Once the beans were tender, I think it only took about an hour or so. . . you drain them and reserve the liquid. You remove the potato, the garlic cloves and the tomato halves. Remarkably, the tomato halves are perfectly in tact. The cloves of garlic are also in tact since they were unpeeled. So, when cool enough to handle, you kind of pinch the tomato halves from the skin and the skin is easily removed. You squeeze the garlic cloves also, removing their papery skins. You mash the potato, the cooked and softened garlic and the skinned tomatoes together along with a little bean liquid and a spoonful of beans. After fishing out the herbs, bay leaves and celery, return the beans to the pot. Add reserved bean liquid to cover (more or less depending on your preference) and add the mashed potato mixture to thicken a bit. At this point, you must add salt since no salt has been added yet. This is critical because if you don't, these beans will have no flavor. So, thoughtfully add kosher salt and freshly ground black pepper to taste. When serving, add a swirl of olive oil, a dash of red wine vinegar, some finely chopped fresh parsley and freshly ground black pepper. The addition of that shot of vinegar makes all the difference and really elevates the flavor to just the perfect and most delicious balance. Louie agrees!

So, "cucina di povera" continues in Katie's Passion Kitchen. It's really easy to eat well AND eat cheap! Beans are so good for you. Think phytochemicals, protein and antioxidants. Dried beans are virtually fat free and contain more fiber than most whole grain foods.

Delicious and nutritious.

Love, Katie

BTW, do you know where YOUR beans are coming from?

The #1 dried bean producing state in the U.S. is North Dakota (who knew?) and the #2 - Michigan! California is #7.

Hey, you can rely on me for the Bean 411 anytime.

Wine Lover's Sorbet

I LOVE this. You will need an ice cream maker for this recipe. Go buy one. Spring has sprung. Sorbets are simple and refreshing to make any day of the week! And they're FAT FREE. Don't worry about the sugar. I always keep the cylinder bowl of my ice cream maker in the freezer. That way, I can whip up a batch of sorbet anytime the mood strikes. The flavor of this particular sorbet is intense, fruity and sure to please all of your red wine loving friends. Palate cleanse anyone? I bet this sorbet would probably appeal to your non-red-wine-loving friends, as well! I made this with Cabernet Sauvignon at last weekend's "Sunday in Paris" dinner. C'est si bon!

If you already have an ice cream maker, dust it off and place the cylinder bowl in the freezer and let's get this party started. Here's all you'll need:

Triple Berry Red Wine Sorbet

1 bottle of your favorite red wine

(like Cabernet, Merlot, Zinfandel, Shiraz, Beaujolais)

1 cup of sugar

3/4 cup of water

about 3 cups of berries*

(1 small package each: blueberries, blackberries & raspberries)

Heat the wine, sugar and water in a pot, stirring to melt the sugar. Bring to a boil. Boil for about a minute. Add the fresh fruit, cover and allow to steep for about an hour. Press through a sieve, making sure to push as much fruit through the sieve as possible. A rubber spatula works well for this job. Chill thoroughly in the fridge. Pour the mixture into your ice cream maker and churn away. Enjoy as soon as it's ready (this usually takes around 20-30 minutes with my ice cream maker) or freeze in plastic container(s). NOTE: My machine's capacity is about one quart of liquid (32 ounces), so I go two rounds with this. You should have about a quart and a half or so of liquid, so, pour in about a quart. When it's finished, spoon into a plastic container with a lid and store in the freezer immediately. Pour in the rest and go another 20-30 minutes.

The sorbet will not become rock-hard (neither will I, I'm thinkin'). It should be nice, creamy and scoopable. Keep frozen. Serve as is or with fresh berries and/or a drizzle of some orange or other fruity liqueur. Another way to love red wine. YES!

My next sorbet will be Triple "S" instead of Triple Berry. A "Sangria Sorbet Special" which I will share with you after a little experimentation. I know. Tough job. I'm sure it will include Grand Marnier and some freshly squeezed orange juice. I'm excited!

Cleanse YOUR palate with some fresh and fruity red wine sorbet today! How can you go wrong?

Love, Katie

*another note: Teri just told me that I should mention the use of frozen berries in this recipe. Truth be told, I have not made it with frozen berries yet, but I guess I must now and then I can report back. OK, T? I'll try it later today : ). XO, Thanks Coach!

Sunday in Paris

"Sunday in Paris" was a private celebration dinner for Grace & Barney McShane, as a gift from their daughters in honor of their 50th wedding anniversary. Grace, Barney and best friends, Dolly & George spent "Sunday in Paris" on March 18, 2012.

Grace & Barney

Félicitations pour votre 50e anniversaire!

Click here to view the "Sunday in Paris" Menu

Click here to see the food, the people and the story: "Sunday in Paris" Pictorial

Bon Appetit!

Somebody pinch me. Are we in the City of Light?

Amour,

Katie

Guinness Stout Chocolate Cupcakes with Chocolate Whiskey Ganache

Happy Saint Patrick's Day! Celebrate with these awesome shot & beer cupcakes. Dark, damp, decadent chocolate cake made with Guinness stout. Of course, there's more . . . A rich, smooth, whiskey laced ganache filling and an astoundingly creamy, fluffy frosting, characteristic of the head of a nice pint glass of Guinness Stout.

Here's a little pictorial of the process . . . and a link to the printable version of this recipe. No kidding. These are kick-a_ _ cupcakes. Sure to be a new standard in the KPK cupcake repertoire. I admit, there are a few steps to the process, but they are worth the effort.

I have done all of the research and the testing for your ease and convenience. Wasn't that nice of me? This KPK recipe adaptation has been revised, combined, tweaked and adjusted from a few different sources including Nigella, Smitten Kitchen and the Brown Eyed Baker. I was really happy with the cupcakes before the ganache filling but when I told Em that I was thinking of my dad because of the smell of that stout, she laughed and said that he'd rather have a shot than a beer. That conversation led to even more research and was the inspiration for winding up with the whiskey ganache filling! In my dad's honor, I used Canadian Club instead of Irish whiskey. He loved Canadian whiskey and who'll know (besides you)!

It's a tough job providing seasonal and holiday inspiration and ideas, but that's what I'm here for. Use me. Go ahead.

Click here for the printable version of Guinness Stout Chocolate Cupcakes!

Love & Happy Saint Patty's!

Drink Up!

Katie

Cauliflower & Tomato Soup with Pasta

Capturing the spirit of "la cucina Italiana", or more accurately, cucina di povera, the cooking of the poor, this dish will make you feel happy to be home whether you can afford to go out for truffles and foie gras or not! Amelia always says there's elegance in simplicity. I think that applies to food also. Few ingredients. A lot of flavor. This is one of those combinations that you're going to think is NOT good, but it's GREAT! Like this one time (....at band camp, lol) when I was making a classic Tuscan style salad of celery, portabella mushrooms, Parmesan, olive oil and lemon juice, my sis-in-law, KPK cohort member and videographer, Norma, gave me that "not-so-sure-ick" look like it was going to suck. It is, of course, now, her favorite salad. See how this works? So, grab a head of cauliflower and get your peasant on. Let's make minestra di cavolfiore. If you have an iPad, make sure you download Mario Batali's app (which is the source of the original recipe where I watched him make this soup). He has some really straight-up, simplistic Italian classics in nice short video presentations. Great inspiration and instruction. I modified this recipe (I didn't realize it until I re-reviewed it - for example, I use more sauce and water/broth and a lot less garlic). You can definitely adjust the quantities and it will be good no matter what. Make it your own. You'll cook it and eat it again and again. I can't explain it. You just will. Right, Tom?

Cauliflower & Tomato Soup with Pasta

~ Minestra di Cavolfiore ~

about 4 tablespoons of olive oil

1 head of cauliflower, separated into large florets, (cut up and use as much as possible without the fibrous base)

1 large onion - red or sweet or whatever you have on hand, cut in large dice or sliced

a few bay leaves (3)

1 or 2 cloves of garlic, finely chopped

1 large can of tomato sauce (28 oz.) (I use Dei Fratelli Tomato Sauce - you can use your favorite prepared sauce)

about 7 cups of water or chicken broth (2 tomato cans full) : )

red pepper flakes to taste

about 6 oz. of your favorite pasta*

kosher salt & freshly ground black pepper to taste

Heat the olive oil in a large pot. Add the cauliflower, onion and bay leaves. Season with a little salt and cook over medium high heat until lightly browned, stirring frequently. Add the garlic and cook a bit more. Add the tomato sauce and rinse out the can with water or broth twice (2 cans = about 7 cups of liquid). Add some red pepper flakes and some freshly ground black pepper. Stir. Bring to a boil. Reduce to a simmer for about 25-30 minutes. At this point, the soup still won't seem terribly interesting. But now, check the seasoning and adjust if needed. If you're using water, you'll most likely need a little more kosher salt. Then, add the pasta and cook at a low boil until the pasta reaches desired doneness. This should be the same amount of time that is shown on the package directions. As it boils, the soup will become thick and wonderful from the pasta starch...Transformation occurs. OOOoooohhhhh.... Deliciousness. Serve with a drizzle of olive oil and lots of freshly ground black pepper. Bread and butter. Salad. That's all. I feel like making another pot right now.

*Pasta note: If you use a rustic thick and starchy pasta, you will have a thick and hearty soup. You can also use little shells or macaroni elbows or mezzi rigatoni. Sky's the limit here. I love Conte brand Fusilli del Contadino. It's one of those 100% durum wheat semolina pastas which just happens to be from Calabria. I just grab a big handful or two and break them in half so the soup is a little easier to eat. Just the right amount of slurp. Mmmmmm.....

If you're pretty well stocked, you'll just have to run out and buy one head of cauliflower. Whatrya' waitin' for? Go now! Click HERE for the printable version of the recipe (for Sharon M & other printers) . . . . .

Love, Katie

Katie's Passione Cucina di Povera (hey, I just quit my day job, so there will probably be a lot more of these recipes for awhile, lol)

Vegetable Torte

This is truly a delicious dish. It's fun to make and it's the type of classic recipe that you can change with the seasons. Once you make one, feel free to improvise with other vegetables. It is divine when made with homemade ricotta cheese (see my post about making homemade ricotta) but I am sure it would be equally as delicious using store bought ricotta. I recommend Chellino brand. If you know of any other that's not "chalky" or "grainy", please clue me in.

This torte would be a lovely addition to a buffet because it can be enjoyed chilled or at room temperature. It's excellent the 2nd day! Simply cut into wedges and serve with a salad of tender greens with a simple oil and vinegar or lemon dressing and some great bread. This dish is filling and nutritious and by the way, I just read something about eggs being back in style. They were always in vogue with me! Put eggs back on YOUR menu. They are relatively low in calories and a great source of high quality protein and virtually carb-free for all of you carbo-phobes. Plus, guess what? Among other vitamins and nutrients, eggs are a brain food, as they are one of the richest sources of choline, needed for healthy brain development and function. The yolk from a medium sized egg contains around 300mg of choline. So, be smart. EAT EGGS.

Click here for the recipe : Vegetable Torte

With love, Katie

KATIE'S PASSION KITCHEN 2012

Homemade Ricotta

You will never buy it again.

1/2 gallon of whole milk (64 oz. or 8 cups) (seriously, don't use low fat)

1 quart of cream (32 oz. or 4 cups) (heavy cream or whipping cream) (mmmmmmm)

2 teaspoons of kosher salt (I use Morton)

6 tablespoons of either plain vinegar, white wine vinegar, white balsamic vinegar or freshly squeezed lemon juice

Pour the milk and cream into a nice large, heavy non-reactive pot. Stir in the salt. Bring to a boil. When this happens, the liquid will become foamy and begin to swell and rise all at once really quickly, so don't walk away, ok? Add the vinegar. Remove from the heat. Stir. Allow it to sit without being bothered for about 20 minutes or so. You can gently stir it to see the curds forming. It is so cool. OK. Now, carefully pour the mixture into a cheesecloth lined mesh sieve. I do this in my sink because I don't know of any use for the liquid whey that is left behind, so I just let it go down the drain rather than catching it in a bowl. Let the cheese drain for 15 to 30 minutes, depending upon how you like it. The less draining time, the more moist the cheese. It is delicious either way. The more draining time, the more dense and dry the cheese will become. It is sooooooo creamy and delightful. Forget that grainy, disgusting stuff they sell in the grocery stores. It's just awful. The only delicious ricotta out there, that I am aware of anyway, is Chellino brand. It's wonderful, creamy and light also. But, for small, wonderful batches in your own kitchen, make some tonight. You will be amazed at the flavor, the fun and the ease of preparation. Eat right away or refrigerate to use within a few days. Oh, almost forgot . . . this makes about 4 cups.

Ideas for how to use your ricotta:

~ in a vegetable torte ~

~ in a frittata ~

~ spread onto chewy and fresh ciabatta bread and drizzled with olive oil ~

~ on homemade crostini with cooked greens, red pepper flakes & olive oil ~

~ by the spoonful when it's still warm, omg ~

~ by the spoonful, straight from the fridge ~

~ scooped onto a bowl of pasta with marinara sauce & sprinkled with grated cheese ~

~ spooned onto a salad of arugula, roasted tomatoes and kalamata olives ~

~ in lasagna, of course, my friends ~

~ sweetened with powdered sugar, enhanced with candied fruit and stuffed into cannoli shells ~

~ spread onto a delicious sandwich of grilled vegetables ~

~ added to a sandwich of Italian salumi, like mortadella, sopressata or coppa

~ with lemon zest, cooked broccoli and a drizzle of olive oil, on garlic rubbed bruschetta ~

Ricotta for everyone! Make it. Your friends will think you're a culinary genius. LOL......... and, I'm all about making you look like a cheese rock star.

Fromage' Rock Stars: Click HERE for the printable version of this recipe.

With love, by the whey,

Katie

KATIE'S PASSION KITCHEN

What To Bake?

March 8, 2012 Update: My brother, Franki, laughingly asked me the other day, "Why is there a pile of potpourri in the middle of all of these cookie pictures?" I explained that I was having difficulty that day trying to properly caption all of the pictures that I had uploaded into this post. Blah blah blah. Long story short. I blew off the need for captions and simply posted the images. So, today, I feel the need to quickly list what's shown below, in order of appearance:

1) Coconut cherry thumbprint cookies, 2) Grand Marnier & Chocolate Biscotti (baked loaves, before slicing and re-baking) 3 & 4) Earl Grey shortbread cookies 5) whole Chai tea from Teavana (the potpourri, lol) before it was ground up into a powder in the coffee grinder - more specifically White Ayurvedic Chai and Samurai Chai Mate 6,7,8 & 9) Chai tea shortbread cookies, 10) toasted coconut and 11 & 12) Cashew & Chocolate Toasted Coconut cookies. There you have it. The reason for the "potpourri". Thank Franki. Love you !

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Keep in touch for recipes, ideas and more . . . Send me a note if you'd like a recipe now!

Love, Katie

12/16/2011 Update: Click HERE for a printable version of the Chai Tea Shortbread Cookie recipe and the Earl Grey Shortbread Cookie recipe (same recipe). Enjoy!

Also, friends, please click HERE to check out last year's holiday cookie lineup with a few more recipes for your homemade gift-giving repertoire.

Franki's Short Ribs

Ingredients, method and story forthcoming . . .

B4 We Go Vegan

Big, fat, juicy grilled burgers topped with gorgonzola cheese and served on grilled and buttered sesame semolina bread, with all the fixins' on the side. Very very bad. LOL.
Marinated grilled mushrooms from Cousin Mary's girlfriend's mushroom farm! You really need to have FUN with your FUNghi. These shrooms were marinated with sweet onions in olive oil, freshly squeezed lemon juice, balsamic vinegar, salt, pepper and freshly picked thyme, rosemary and sage. Throw it all onto the grill for about 5 minutes or so, toss a bit and grill for about another 5 until done to juicy perfection. Garnish with more fresh herbs. Chow down with some great bread or pile onto a salad or burger.

Sunday nights are so nice, aren't they?

We can go vegan next week.

Anyway, the mushrooms and the salad are vegan.... so are the toppers (homegrown tomatoes plus radishes, onions and avocado, right?)

Selective Veganism.

Love,

Katie