Being Vegan AND Full of Flavor!

There's a guiding principle behind the new cookbook, Big Vegan Flavor, and that is Flavor First. Author Nisha Vora told Tonia's Kitchen that every recipe in the book must be full of flavor, and just as delicious as a dish that's not plant-based. Nisha says she's heard all the stories about how you can't this, or you can't have that, while on a plant-based diet. She told Tonia this book is about what you can have, and you can taste. Nisha says, by going plant-based, she's unlocked the creative and excitement behind the exotic flavors that vegan recipes can bring out. Nothing bland here, just deliciousness!

A New Kind of Cookbook

We'll admit it, this cookbook is different, and that's a really good thing. Yasmin Fahr, who's a New York Times cooking contributor, wrote Cook Simply Live Fully and it's not necessarily about what to make, it's about when to make it. Yasmin stopped by Tonia's Kitchen to talk about the kinds of recipes that fit in with every occasion. She says there are several categories like Lap Dinners, Coffee Table Dinners, Kitchen Table Dinners and so on. For example, Yasmin says Lap Dinners are for when you've really felt exhausted and need a low effort way to make a meal. Yasmin adds the categories are based on the amount of energy you have. The good news though, each recipe is really delicious!

The Best Cannoli You've Ever Had!

And one of the great parts about it, is that it's homemade. Anna Francese Gass, who wrote the cookbook Italian Snacking, stopped by Tonia's Kitchen to talk about the book and some of the recipes located within. She noted her cannoli recipe, an example of which is show on the cover, could very well be the best cannoli you've ever had. Anna admitted to Tonia she buys the mold, but the dough is all homemade and very easy to make. Plus, if you're searching for authenticity, look no further, an Anna told Tonia this was the real deal. Simple to make, delicious to eat and as Italian as Italy itself. What more could you ask for?

For the shells
1 cup all-purpose flour, plus more for dusting
1⁄4 cup confectioners' sugar
1/2 teaspoon kosher salt
1 large egg, beaten
1/2 teaspoon ground cinnamon
1⁄4 teaspoon unsweetened cocoa powder
2 tablespoons Marsala wine or sherry
1 1/2 tablespoons white wine vinegar
2 tablespoons unsalted butter, at room temperature

For the filling
1 pound ricotta impastata (see Notes) at room temperature
1⁄4 cup mascarpone cheese, at room temperature
1/2 to 3⁄4 cup confectioners' sugar, to taste
1 teaspoon pure vanilla extract
1 teaspoon orange zest or orange extract (optional)
4 cups neutral oil, such as canola or grapeseed, for frying

For the garnish (optional)
1/2 cup mini chocolate chips
3⁄4 cup confectioners' sugar

Special equipment
15 stainless-steel or wooden cannoli molds

Directions
Make the shells: Place all the shell ingredients in a food processor and process until a soft dough forms, 3 to 4 minutes. (The ingredients can also be mixed in a large bowl by hand.) Transfer to a lightly floured work surface and knead until combined and smooth, about 5 minutes. Cover with plastic wrap and refrigerate for 1 hour. (The dough will be very soft.)

Meanwhile, make the filling: In a large bowl, stir together both cheeses, the confectioners' sugar, vanilla, and orange zest (if using) until well combined. Spoon the filling into a large piping bag fitted with a wide star or round tip. Set aside at room temperature while you make the shells.

Remove the dough from the refrigerator and divide it into four pieces. On a lightly floured work surface, roll out one piece of dough to 1⁄4-inch thickness. Using a 3- or 4-inch round cutter, cutout as many disks from the dough as you can, then reroll the scraps and cut more disks. Roll each round of dough into a very thin oval shape. Sprinkle with flour as needed if the dough becomes too soft. Repeat with the remaining three pieces of dough.

Line a baking sheet with paper towels and place the mini chocolate chips into a small bowl. In a medium Dutch oven, heat the neutral oil over medium-high heat until it reaches 350 F on a candy or deep-fry thermometer.

Wrap the dough disks around the cannoli molds and use a little bit of water to seal. Working in batches, use tongs to place dough seam side down and fry until golden brown, 1 to 2 minutes. (The seams will try to release, so use a fork or tongs to press them back into place as they fry.) Once the seams are firmly attached, roll the cannoli shell to the other side and continue frying until it's golden brown, 1 to 2 minutes more. Transfer the shell to the prepared baking sheet and let cool completely. (The molds will be very hot.)

Once cooled, carefully slip the shells off the molds and fill the shells with the cheese mixture. Press some mini chocolate chips into the filling at each end of the cannoli and sift confectioners' sugar over the shells.

Notes:

The recipe calls for ricotta impastata, a ricotta that's double drained and whipped smooth for a creamier consistency. If you cannot find it, place the same quantity of whole-milk ricotta in a fine-mesh sieve set over a bowl and let the excess liquid drain overnight in the fridge.

If prepping for a party, make the cannoli shells in advance and keep the filling in a piping bag in the fridge. About a half hour before serving, pull the filling from the fridge to come to room temperature. Fill and garnish the cannoli right before serving.

The Best Way to Make Ground Beef

 

And when you make it...aim high! As in a high temperature. Jessica Formicola, who wrote the new cookbook Beef It Up, came by Tonia's Kitchen to talk about the best hamburger you've ever had...the one you make. Jessica told Tonia it starts with a cast iron skillet that's been sitting on high heat and is thus already hot. Then you place the entire brick of ground beef into the skillet and leave it for a few minutes...letting it bronw, but not burn. Once that's done you can start to chop the beef up and cook...as by allowing it to brown, you've retained the juciness and the flavor that's characteristic of beef, to the max! What kind of pan you brown the beef in matters as well. Jessica says using a cast iron skillet that's been seasoned is best, and you won't need oil as the beef fat serves that purpose. If you're using a stainless steel, or other metal skillet, Jessica says to make sure you use an oil with a high smoke point. Like we said, aim high! 

.

Attention Keto Users: You Can Eat What You Like

 

There's a lot of myths about the Keto diet plan. Many say you can't eat various things, or you'd have to give up a lot of your favorites. One cookbook author stopped by Tonia's Kitchen to say that's simply not true. Lolita Carrico wrote Keto Carbs: Cookbook for Beginners. And that's exactly who she wanted to target with this offering; beginners just getting started on the Keto plan. Lolita told Tonia those who are new to Keto need support as they begin to get int the lifestyle, and that's what this book offers, along with around 100 recipes that are really very easy. Lolita says there's no more than 10-15 ingredients maximum in each recipe, with most of the items likely being things you can already find in your kitchen cabinet. She takes on versions of traditionally high carb dishes, like macaroni and cheese, for example, and creates delicious editions that you can feel good about eating. She also publicizes alternative sweeteners like Allulose and Monk fruit

• 2 lobster tails fully cooked, cut into 1-inch pieces
• 2 medium cauliflower heads broken up into florets
• 1 cup heavy cream
• 4 oz cream cheese cut into small cubes
• 4 cups shredded cheddar cheese
• 2 cups shredded monterey jack cheese or substitute shredded mozzarella
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 tsp dijon mustard
• 1 tsp salt I prefer himalayan sea salt
• 2 tbsp crushed pork rinds for topping
• 2 tbsp butter

• Preheat oven to 375
• Lightly butter a 9-inch glass baking dish
• Bring a large pot of water to a boil
• Cook cauliflower florets in the boiling water until just barely tender - about 5 minutes. Drain well and gently squeeze excess water with a paper towel. Transfer to baking dish and add lobster pieces. Set aside.
• In a small saucepan, bring the heavy cream to a simmer over low heat. Add in the cream cheese and mustard, and whisk until smooth.
• Stir in the shredded cheeses, reserving about 1/2 cup of the cheddar. Stir until smooth.
• Remove from heat and stir in seasonings.
• Pour cheese mixture over the cauliflower and lobster in the baking dish and gently fold to coat.
• Top with reserved shredded cheddar and crushed pork rinds.
• Bake for 15 minutes and then broil for 2 minutes to brown the top.

You Can Have That Muffin While on Keto

There's so much you can eat on the Keto diet plan, and Lolita Carrico, who wrote a new cookbook busting the myths of what you can't do on Keto, takes us through another surprising recipe. She's the author of Keto Carbs Cookbook for Beginners, which includes a recipe for Cranberry Orange muffins. She told Tonia's Kitchen it's a summertime favorite of hers and follows a similar template to the bagels she's introduced to us prior. She says the recipe includes lemon zest and orange zest, along with fresh cranberries. The muffins themselves are light, flavorful and make for a perfect breakfast companion. The basic muffin recipe follows below. Add cranberries along with lemon and orange zest

• 2 cups blanched almond flour
• 1 cup coconut flour
• 2 cups sweetener - I use an equal mix of Swerve and Allulose
• 1/3 teaspoon baking soda
• 1/3 teaspoon kosher salt
• 4 large eggs room temperature
• 1 cup creme fraiche or full fat sour cream
• 1 cup ghee or butter melted
• 
  

FOR THE GLAZE

• 1/2 cup powdered sweetener - I usually use Powdered Swerve
• 1/4 cup fresh lemon juice

• Preheat the oven to 375 degrees
• Spray a muffin pan with coconut oil spray.

FOR THE MUFFINS

• In a large bowl, combine the flours, sweeteners, baking soda and salt.
• In another bowl, combine the eggs, sour cream and butter until smooth.
• Stir into dry ingredients just until moistened.
• Fill greased muffin cups about three-quarters of the way.
• Bake for 20 - 25 minutes, checking at the 20 minute mark as they will brown quickly.
• Remove from oven and allow to cool on a rack for 15 minutes.

FOR THE GLAZE

• Whisk powdered sweetener and lemon juice until a thick glaze forms. Allow to sit for about 15 minutes to further thicken.
• Drizzle over the cooled muffins and serve!

Who Says Keto Eaters Can't Have a Bagel?

 

Indeed you can, special bagels, of course. And they even taste like a real bagel. No fooling! Lolita Carrico, who wrote the new cookbook Keto Carbs: Cookbook for Beginners, stopped by Tonia's Kitchen to talk about how Keto users can eat just like everyone else. Lolita says she loves a good bagel, especially with lox in the summertime. So she told Tonia she began to experiment with the dough and found that you can actually use of a combination of nut flowers and cream cheese in the mix to create a very credible alternative that when baked up, tastes just like the real thing. Moreover, she says the dough doesn't just have to be for bagels, she uses it for all sorts of bakery items.

• 1 3/4 cup shredded full fat mozzarella cheese
• 3/4 cup almond flour (or 1/4 cup coconut flour)
• 2 tablespoons full fat cream cheese
• 1 large egg
• 1 tsp baking powder
• pinch of salt
• Trader Joe's Everything But the Bagel Seasoning to taste

INSTRUCTIONS

 

• Preheat oven to 425 degrees.
• Line a baking sheet with parchment paper.
• Mix the shredded cheese, flour and cream cheese in a microwaveable bowl. Microwave on full power for 1 minute.
• Stir then microwave on full power for another 30 seconds.
• Add the egg, baking powder and salt and mix thoroughly.
• Divide the dough into 4 equal portions.
• Wet hands (it's easier to work with the dough and prevent sticking). Roll each piece into a cylinder form into a circle. Pinch the ends together to form a bagel shape.
• Place on lined baking sheet and sprinkle with seasoning. 
• Bake for 15 minutes or until golden brown.

Dont Fear Baking a Cake

LISTEN TO THE PODCAST
It shouldn't be hard, but sometimes it is.  We're talking about baking the perfect cake, and sometimes things go wrong.  Not to worry, Leah Collins with America's Test Kitchen stopped by Tonia's Kitchen to talk about what you can do to make sure your cake comes as perfect as possible.  Leah told Tonia that in her book, appropriately named, The Perfect Cake, there's a whole section about going crazy and having fun while baking.  Sprinkled in with that...some helpful tips about the ingredients. Case in point, butter. Lea says if the butter you're using snaps, it's too cold to use. She adds most ingredients should be at room temperature. If you're new at the art of cake baking, it's a definite plus to have this book at the ready.

Image courtesy of Joe Keller, America's Test Kitchen

Beef Stew, ala Northern Italy

Admittedly, the American ideal of beef stew is pretty consistent.  Beef, potatoes, carrots, flour, sugar and water.  It all makes for a very tasty mix, but let's try something different.  Chef and PBS host Mary Anne Esposito told Tonia's Kitchen about the Northern Italian-style stew, that'll surprise your tastebuds. Mary Anne says the Valdosta (N. Italy) way about stew, includes red wine, cinnamon, bay leaves and cloves. It makes for a delicious turn on a classic.  There's a little history behind this as well, Mary Anne told Tonia that much of Valdosta was exposed to the spice trades of olden times.  Thus, they were able to experiment more with their foods!

Lasagna In A Crock Pot

Yes it's true!  There is another way to make a lasagna. It's called "Lazy-Day Lasagna," but it won't leave you feeling lazy.  Author Marlene Koch who wrote Eat What You Love came by Tonia's Kitchen to tell everyone it's only 300 calories per serving!  Begin with a jar of pasta sauce and regular lasagna noodles, but don't cook them.  Instead place a layer inside a crock pot, then layer with sauce, a mix of low fat ricotta and cottage cheese, then another noodle layer.  Repeat that once, then top with sauce, mozzarella and parmesan. Bake it all for three hours, and you'll wind up with an oooey, gooey lasagna that'll have your guests crying "bravo!"

Cooking shrimp with an Asian flair

Let's take a trip down to Vietnam for this edition of the dish.  Cookbook author Nancie McDermott says she's got a shrimp recipe that's simple, but super delicious.  Nancie told Tonia's Kitchen about her Bedi Shrimp and Caramel Chili Sauce.  Take a 1/2 pound of fresh peeled and deveined shrimp, and cook it until pink.  Add Asian fish sauce, sugar and dried red chili flakes.  Stir fry it all together and add sugar, green

onions and cilantro at the end.  Serve with rice or cous cous pasta and enjoy!  Nancie says the sauce isn't heavy, and actually seems more like pan juice than anything else.  It adds, but doesn't overpower the natural flavor of the shrimp

Recycle Your Rice

Does anyone ever eat all the rice made for a meal?!?  The smart money would say no, and many people don't want save it, as dried out, cold rice that's been sitting in the fridge doesn't sound very appetizing!  But Alan Harding stopped by Tonia's Kitchen to talk about an idea he has for giving new life to that rice.  Alan

told Tonia about his idea for rice balls.  He starts by taking four cups of the cooked rice, add some water and microwave it.  Then you add peas, diced ham, several different kinds of cheese, and marina sauce. Finish the mixture with breadcrumbs, and roll the ingredients into several different balls.  Then fry them up, and watch the ooohs and ahhs from your dinner crowd!

Aztec Style Porkchops

Some very wise cook may have once said, "the spice is nice."  And there's no denying these porkchops have spice in spades.  Author of Real Women Eat Chiles, Jane Butel says she uses chipoltle spice, either dried or in powder form to make these chops sing!  Jane told Tonia's Kitchen she mixes the chipoltle spice with garlic, honey, vinegar and some water, along with mild red chile. She recommends marinating the chops with this mix for 10-15 minutes, and then either pan-sear or grill them.  She says the marinade can be stored in glass jars for later use, and also goes great on chicken or fish.

A Whole Grain Risotto From Ancient Times

Let's talk about an emerging food trend, ancient grains. These grains date back centuries, and are among the healthiest foods you can eat, also they taste great!  Whole Foods Market Author Margaret Whittenburg, who wrote New Good Food told Tonia's Kitchen about a risotto she made using the ancient grain Farro.  Margaret combined the farro with mushrooms, onions, some thyme and olive oil, to create a rich, flavorful risotto, that's unique in every way.  She also says you can do this risotto with quinoa if you're familiar with it.

A Mojito That's Not A Drink

Cookbook Author Judith Fertig visited Tonia's Kitchen to talk about her Mojitos!  But you don't drink these, you eat them. Judith told Tonia about her special Mojito cookies, that are a little like a sandwich cookie. They have the tropical flavor of the Mojito, that's offset nicely by the cookie dough. Judith begins with standard sugar cookie dough, cut into daisy shapes.  After baking, those are topped by mint jelly, that's been infused with rum.  It's a tropical treat indeed!

No Kings Needed For These Crowns

This appetizer is fit for a king, but you don't need to be one to enjoy it!  Food author A.J. Rathbun recently stopped by Tonia's Kitchen to share his Chickpea Crowns.  A.J. told Tonia you lightly fry in olive oil one can of chickpeas, along with some onion, and white mushrooms and blend it all together.  Next, take a sheet of ready-made puff pastries and cut a 2-1/2 square in each one.  Put the blended filling into the squares, and...here comes a pivitol point...pinch the corners of the pastries together so they look like crowns!  Bake them all up, and you have a royal party treat.

Good Old Fashioned Butter Cake

The weekend is finally here, so let's celebrate with some cake.  And this cake is really easy to make!  Chef Alice Cravens with the Modern Tea Restaurant in San Francisco dropped by Tonia's Kitchen to talk about her butter cake...which is surprisingly simple to make!  Chef Alice uses flour, sugar, room temperature butter, low fat milk and vanilla.  Whip the ingredients for three minutes, then add to a buttered and floured pan. Bake it all together in a 350-degree oven for 30 minutes.  That's all!

Soup, As They Say, Is Good Food!

Author Wynnie Stein dropped by Tonia's Kitchen to talk about her Thai Butternut Squash soup. Stein, the author of Moosewood Restaurant Favorites told Tonia one of the more visually attractive things about this soup is it's vibrant orange color, that's flecked with green. Wynnie says the recipe includes a number of flavors, including garlic, curry, ginger and of course, fresh squash.  It's a delicious, seasonal soup that will help keep both you and your tastebuds warm!

Thai Butternut Squash Soup   

Yields 9 cups

Time: 55 minutes

2 tablespoons vegetable oil

2 cups chopped onions

2 garlic cloves, chopped

1 teaspoon salt

1 tablespoon peeled and grated fresh ginger

1 teaspoon Thai curry paste, or more later to taste

1 butternut squash (about 21⁄2 pounds), peeled, seeded, and chopped (6 cups)

3 cups water

1 lime

one 14- ounce can unsweetened coconut milk

2 cups baby spinach, cut into chiffonade (see page 374)

sugar as needed

1⁄4 cup chopped fresh cilantro (optional)

Warm the oil in a covered soup pot on medium- low heat. Add the onions, garlic, and salt and cook until the onions have softened, about 10 minutes. Stir in the ginger and curry paste and cook for a minute or two more. Add the squash and water and bring to a boil. Reduce the heat and simmer until the squash is tender, 15 to 20 minutes.

While the squash is cooking, zest and juice the lime. Add about a teaspoon of zest and 1 tablespoon of the juice to the pot. When the squash is tender, stir in half of the coconut milk. In a blender or food processor, purée the soup. Be careful, hot soup can erupt!

Return the puréed soup to the pot and reheat.

Taste for sweetness, spice, salt, and tang. Depending on the sweetness of your squash, a spoonful of sugar may bring the soup to life. Add more lime juice and/or curry paste to taste. Stir in the chiffonade of spinach and the cilantro, if using, and cook just until the spinach has wilted.

VARIATIONS

• Add 1 or 2 keiffir lime leaves to the pot while the squash is simmering. Remove and discard before puréeing.

• Substitute lemon zest and juice for the lime.

• Although butternut is the easiest winter squash to peel, other winter squashes can be used. Or, to save time, substitute three 12- ounce packages of frozen winter squash for the fresh, or use the precut fresh squash cubes that many supermarkets offer.

• Replace the squash with sweet potatoes.

Dressing Up 2014 With A Prickly Pear!

Happy New Year!  To get things off to the right start, Tonia recommends a delicious salad dressing that brings the flavor (and the power) of the pear to your dish. Author of the Moosewood Restaurant Favorites Wynnie Stein told Tonia's Kitchen their Pear Thyme dressing is really easy to make.  Just take a fresh pear, fresh tyme water, apple cider vinegar, salt, 1/3 cup of olive oil, dijon mustard and some maple syrup for sweetness.  Put the ingredients in a blender, and while it's running on puree, pour in the oil. Everything should mix together and create and wonderfully tangy dressing that's a change from just plain old vinaigrette.

Pear- Thyme Dressing

Yields 1 generous cup

Time: 10 minutes

1 pear

2 teaspoons minced fresh thyme

2 tablespoons water

2 tablespoons apple cider vinegar

1⁄2 teaspoon salt

1⁄8 teaspoon ground black pepper

1⁄3 cup olive oil

1 teaspoon Dijon mustard (optional)

1 to 3 teaspoons honey or maple syrup (optional)

Core the pear and cut it into chunks, no need to peel it. Put the pear, thyme, water, vinegar, salt, and black pepper into a blender and purée. With the blender running, slowly pour in the oil. Taste, and add mustard and honey or maple syrup, if you like.

VARIATIONS

• Use fresh lime juice instead of apple cider vinegar.

• Substitute an equal amount of tarragon for the thyme.