Strawberry_Upside_Down_Cornmeal_Cobblers strawberry_cobbler_pre_bake cornmeal_strawberry_cobblers

Hey guys! Today we have these totally addicting Mini Strawberry Upside Down Cornmeal Cobblers! I know what you’re probably thinking, isn’t this a clafloutis? Not really….a clafloutis batter is more “pancake-like” and lighter. This is a more dense dessert, juiced up in the center with the macerated strawberries. I was never too into cobblers. The mass amount of hot, juicy fruit and thin layer of ‘crust’ just isn’t for me. I want lots of ‘crust’ with a fair amount of juicy fruit. The whole upside down thing, gives me exactly what I want! The coarse cornmeal is also such a game changer and adds such great texture and flavor to the overall cobblers, but I also absolutely LOVE cornmeal in desserts, so there’s that.

I had something similar to this at a restaurant last week, but with huckleberries. It’s sort of my dessert crush of the moment. Not only is this so easy to make, but you can make one big upside down cobbler with this recipe instead of individual ones. If you need a dessert to bring to an event, or just feel like getting your bake on, make these little guys, I promise you, you’ll be So happy you did! xx, Jenny

Mini Strawberry Upside Down Cornmeal Cobblers
Makes 12 (1.5”x 4”) tarts OR 1 (9”x 13”) tart

Ingredients:
14 strawberries, hulled and diced
3 tablespoons light brown sugar, divided
1 1/4 cup all purpose flour
3/4 cup coarse ground cornmeal
2/3 cups superfine sugar (granulated is fine)
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, melted and cooled
1 1/3 cup buttermilk
1/3 cup honey

Directions:
1. Preheat oven to 350˚F.
2. Place strawberries and 1 1/2 tablespoons light brown sugar in a mixing bowl and toss together. Set aside.
3. In another mixing bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
4. Stir in butter, buttermilk and honey until completely incorporated and no lumps remain.
5. Lightly grease 12 mini tart pans (or 1 large tart pan). Fill each tart pan until 1/2 full (about 1/3 cup).
6. Top each cobbler with 2 tablespoons macerated strawberries and gently press into the batter.
7. Sprinkle each cobbler with a small amount of the remaining brown sugar and set onto a baking sheet, 1 inch apart.
8. Bake cobblers for 24 to 26 minutes or until golden brown around the edges and top.
9. Remove cobblers from the oven and allow them to cool for 10 to 15 minutes. Remove cobbler from pans and serve warm, with sweetened whipped cream or vanilla ice cream.

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Mini Strawberry Upside Down Cornmeal Cobblers

February 25, 2015  /   /   //  7 Comments

mangosteen mangosteen_fruit mangosteens Do you guys know about mangosteen? We were lucky enough to find it at an Asian market in Los Angeles recently, and had to buy it. If you have never heard of mangosteen before, a quick google search brings up all kinds of crazy articles, proclaiming mangosteen to relieve arthritis, that mangosteen juice is a crazy cure all. We don’t know any of that. What we do know about this Southeast Asian fruit is that it is delicious and if you see if you should buy it. The fruit itself is surrounded by a hard purple exterior, that is hard to get into unless you’re in the know. After the hard work is done, you can enjoy juicy fleshy segments of sweet white deliciousness. I ended up eating it straight away, or adding it to yogurt. Either way this is one of those things that you must pick up if you ever lay your eyes on it!

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Mangosteen

February 24, 2015  /   /   //  13 Comments

kale-soup kale_white_bean_soup I’ve been semi-living off this hearty white bean and kale soup for the past two months. I know it’s probably annoying to hear someone living in warm, sunny weather to complain about the weather, especially when the rest of the nation is going through subzero temperatures, but I can’t help it. I miss the chill of the winter season. Yes I do. It’s hard to get into cozy weather food when it’s 78F˚ and it bums me out a little bit.

This soup is this weird ‘semi-cozy, but still okay to eat if it’s not chilly out’ type of soup, if that makes sense. I know white bean + kale soup is nothing new, but the smoked ham and white sweet potatoes are what really do it for me in this soup. I love that it’s hearty, but not heavy. I also love how the beans add a perfect amount of thickness to the overall soup, without making it too thick and all about just the beans. There’s a great deal of balance going on in this soup which is one of the things I love about it, that you get a little bit of everything. It also doesn’t hurt that this soup is pretty easy to throw together and only require a handful of ingredients.

I highly recommend making a double batch of this soup. It only gets better with time and the leftovers are SO GOOD…especially served with a crusty baguette for dunking and soaking up all the flavorful juices, right?! Now make this soup and get cozy…or not. Enjoy! xx, Jenny

Hearty Kale and White Bean Soup
Makes 2 1/2 quarts

Ingredients:
2 tablespoons plus 1 teaspoon extra virgin olive oil (or coconut oil)
2 ounces (about 1/2 cup) diced smoked ham
1/2 yellow onion, diced
2 or 3 garlic cloves, minced
1 large white sweet potato, peeled and chopped
1/2 to 1 bunch kale, stems removed and torn into large pieces
5 sprigs thyme
1 quart chicken or vegetable stock
2 (15 ounce) cans white beans, with juices remaining from 1 of the cans
salt and pepper to taste

1. Roughly mash 1/2 can white beans and set aside.
2. Place a large pot over medium-high heat and add 1 teaspoon of oil. Add ham and sauté for 3 to 4 minutes. Remove ham from pot and set aside.
3. Pour remaining oil into the pot and sauté onion, garlic and sweet potatoes, for 6 to 8 minutes, until onions are translucent and potatoes slightly browned. Season with salt and pepper.
4. Stir in kale, 1 handful at a time until all the kale has been added. Pour 1/2 cup of the stock into the mixture and stir together. (the steam will help the kale to wilt down initially)
5. Add thyme sprigs and ham back into the pot and season with salt and pepper. Stir in all the white beans plus the juices and stir together.
6. Stir in remaining stock and bring mixture to a boil. Once soup has come to a boil, lower to medium, medium-low heat and simmer for 25 to 30 minutes or until potatoes are tender.
7. Remove thyme sprigs adjust seasonings and serve.

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Hearty White Bean and Kale Soup

February 23, 2015  /   /   //  10 Comments

Roasted-Broccoli_Queso_Fundido queso_fundido_recipe whited_cheddar_broccoli_queso Today we have another recipe for you concerning cheese and melting it and dipping carbs in it. We posted our Roasted Poblano Queso Fundido for Super Bowl a couple of weeks ago, but thought this flavor combo would be amazing so we decided to share this with you now, for no special occasion other than melted cheese is great. I present our Roasted Broccoli and White Cheddar Queso Fundido. I never really liked broccoli going up, but as an adult I quickly realized that was because all vegetables ever consumed in my house were steamed, which is by far (in my opinion) one of the worst ways you can prepare vegetables. Roasted vegetables are so much better and so much more delicious. So naturally we added a roasted vegetable to our white cheddar queso because that ‘kind of’ evens out the fact you’re about to eat a whole vat of melted cheese (it doesn’t even it out at all but that’s neither here nor there). Let the cheese melting begin!

Roasted Broccoli and White Cheddar Queso Fundido
Serves 6 to 8

Ingredients:
1 1/2 tablespoons unsalted butter
1 garlic clove, minced
2 tablespoons mined shallots
1 teaspoon minced fresh thyme
1 1/2 cups chopped roasted broccoli florets, diced
4 ounces chicken or vegetable stock
1 1/2 teaspoons fresh lemon juice
8 ounces shredded white cheddar
salt and pepper to taste
salt and cracked black pepper

Directions:
1. Place a small pot over medium-high heat and melt butter.
2. Add garlic, shallots, thyme, and broccoli and sauté for 3 to 4 minutes.
3. Stir in stock and turn heat down to simmer. Simmer mixture until most of the liquid has evaporated.
4. Toss the shredded cheese with the lemon juice and set aside.
5. Lower the stovetop heat to low and begin adding the cheese, 2 ounces at a time (stirring constantly with a wooden spoon).
6. Once all the cheese has been added, continue to stir until the mixture is smooth. Lightly season with salt and pepper.
7. Transfer to a serving dish and top with cracked black pepper, if using.
8. Serve immediately with crostini or crackers.

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Roasted Broccoli and White Cheddar Queso Fundido

February 21, 2015  /   /   //  8 Comments