Breakfast: Jamie Oliver’s Sexy Swedish Buns and Dad’s Extra Foamy Cappuccinos

This picture is deceiving. It looks good, and had good flavor but it was  more dense than I like a sweet bread to be. I think the active yeast I used had been sitting in my cupboard for too long and the dough did not rise properly. I will be giving this recipe a try again soon with fresh yeast and a tad less flour than the recipe calls for.

Carrot Cupcakes with Walnuts & Golden Raisins topped with Vanilla Cream Cheese Frosting

To make up for my wrong doings I baked some more. Well, I made these cupcakes yesterday but I sampled one today to make sure they were better than breakfast. I topped them with fresh homemade cream cheese frosting this afternoon. I am having dinner with my parents so I’m hoping this proves to be a delicious end to our meal. Fingers crossed.

Carrot Cupcakes remind me of spring. Where’s that Easter Bunny?

Nope…that’s my parent’s cat with her new best cat-nip friend. She is 16-years old, and my mom was proud that she was out playing again. Meow.

Recipes To Come,

Nora

]]> http://www.livelifeeatright.com/2011/04/09/half-half/feed/ 1 http://www.livelifeeatright.com/2011/03/08/irish-soda-bread-with-caraway-currants/ http://www.livelifeeatright.com/2011/03/08/irish-soda-bread-with-caraway-currants/#comments Tue, 08 Mar 2011 11:26:45 +0000 Nora http://www.livelifeeatright.com/?p=6963 Kiss me I’m Irish!

Actually I’m I think I’m only 1/16th Irish (or something like that), but I’ll sing in Gaelic & guzzle pints of beer for this delicious Irish Soda Bread any day.

I think it is best to have by the hunk. The ‘X’ sliced into the dough makes 4 perfect breaking points. And don’t tell me this loaf is made for more than 4 people. I made this on Sunday and it’s almost demolished.

I’m not  sure why I do not make this bread more often. It requires so few ingredients and is ready in minutes! Who wouldn’t want a hot hunk of dough with dinner every night?

What makes this bread extra good: Kerrygold BUTTAH!

Irish Soda Bread with Caraway and Currants

(Makes 1 Loaf)

• 2 cups all purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 3 TBS butter, chilled & cut in cubes
• 1 cup buttermilk
• 2/3 cup Currants
• 3/4 TBS Caraway Seeds
• 1 tsp orange zest (just because I like the flavor–optional!)

1. Preheat oven to 400. Mix together flour, baking soda, sugar and salt until combined.
2. Using 2 knives, cut in butter until it resembles course meal.
3. Add currants and caraway seeds and mix until just combined.
4. Add buttermilk by the 1/4 cup until just combined.
5. Turn dough out onto a floured surface and shape into a loaf. Cut an ‘x’ on the top and bake about 30-40 minutes until golden and when you tap on the bottom it sounds hallow.
6. Enjoy warm with Irish buttah!

Luck ‘o the Irish,

Nora

Ham and Goat Cheese Panini with Fig-Onion Compote. (and a Truffle Kitten searching for food in the background.)

My heart flutters just looking at this beauty.

I was dreaming about this combination all day. Served with a mixed green salad dressed in fig balsamic and basil oil, and a glass of  Sancerre.

I made this sandwich really special with a sweet and savory fig and onion compote. More on that later.

This fluffy, delicious ciabatta roll from my bakery warms my heart. Let’s get building the ULTIMATE ham & cheese sandwich!

Slice a ciabatta roll in half, and spread a thin layer of whole grain dijon on both sides.

Crumble ~1oz or so of goat cheese over the top.

Spread warm fig-onion compote over goat cheese. The cheese will start to melt. (YUM!)

Lay down a few slices of smoked or black forest ham and top with a pile of arugula.

Lay that baby down on a panini press (coated in olive oil) and let the bread become crispy. Ciabatta is the best bread for paninis.

I think I’m in love?

Simply Yours,

Nora

What is your favorite sandwich combination?

This was sweet, doughy, cheesy and nutty from the comte cheese broiled on top. Believe it or not I almost couldn’t finish my bowl! I never realized how filling onions could be. Er…maybe it was a combination of everything.  I’m glad I didn’t have any engagements after eating this. My breath was not so hot and there were onions swimming in my belly. I still think it was worth every bite!

Served with a crisp Chardonnay.

I made this as a single serve soup. For anyone interested in making this, it takes a bit of time. Luckily I had dishes to do and Truffle to keep me busy. I neglected to realize that it takes nearly an hour and a half to make a flavorful soup! Let’s get cooking!

For the single girl serving, I started by thinly slicing 1/2 of a big Spanish onion (this onion weighed a full pound. I was going to use the entire thing but half seemed plenty.) and the white part of 1 leek.

Melt 1 TBS of unsalted butter in a heavy bottomed pan over a medium heat.

When the butter has melted, add the onion, leeks, salt, pepper, 1 bay leaf, a few sprigs of thyme and parsley to the pan. Leave the thyme, parsley and bay leaf whole, as you will be removing them later. Allow onions to caramelize about 30-40 minutes stirring occasionally. They should be a golden color.

When onions have caramelized, add 2 tsp white balsamic to the pan. Stir. *Note: If you have any sherry on hand I think it would give the onions more depth. This would be a good time to add a splash. I didn’t have any but wished I did.*

Add 1/2 cup of a crisp white wine and deglaze the bottom of the pan, scraping up any brown bits. Reduce the heat to a simmer, and allow the wine to simmer about 10-15 minutes.

Add 1 1/2 cups of beef stock to the onions. Bring to a boil and reduce to a simmer. Continue to simmer about 20-30 minutes.

In the mean time, preheat oven to 350 and toast 1 thick slice of sourdough bread.

When soup is finished, pre-heat the broiler. Ladle the contents of the pan into a oven safe bowl. Top with bread and cheese (I used comte which is similar to Gruyere) and broil until melty and good.

Single Girl’s French Onion Soup

(Serves 1, obviously)

• 1/2 pound sliced Spanish onion
• 1 small leek, white parts only, sliced
• 1 TBS butter
• Kosher Salt (to taste)
• Cracked Black Pepper (to taste)
• 2-3 Sprigs of Thyme
• 1 small bay leaf
• 1 small bunch of parsley
• 2 tsp white balsamic
• 1/2 cup crisp white wine (I had a fruit forward chardonnay that worked but Sauvignon Blanc would be best)
• 1 1/2 cups beef stock
• 1 slice thick sourdough bread, toasted
• Handful of grated Comte or Gruyere Cheese

1. Over a medium heat, place 1 TBS butter in a heavy bottomed pan to melt.
2. Add onions, leek, thyme, bay leaf, parsley, salt and pepper. Stir and allow to caramelize 30-40 minutes, stir every now and then.
3. When onions are golden, add white balsamic. Stir.
4. Add white wine to deglaze the pan, scraping up any brown bits on the bottom.
5. Reduce heat to a simmer and allow wine to simmer 20 minutes.
6. Add beef broth, bring to a boil and reduce t a simmer 30-40 minutes.
7. Remove thyme, bay leaf and parsley and add the contents of the pan to an oven safe bowl.
8. Heat the broiler and top the bowl with bread and cheese. Place bowl on a cookie tray about 5 inches from the broiler to melt the cheese.
9. YUM.

Bread, Cheese, Wine…& Onions,

Nora

Slow Cooked Split Pea Soup and Melted Cheddar Toast.

Yep. A thick slice of Miche toasted and Cheddar Cheese melted on top.

Even better.

Essentially I threw a bunch of things in a crock pot, went to work and came home to a fragrant apartment and a hot meal. It was fantastic.

And it was even better for lunch the next day.

Slow Cooked Split Pea Soup

(serves 4-6)

• 1 lb dried split peas, rinsed and picked through
• 6 cups chicken stock
• 4 carrots, diced
• 3 celery ribs, diced
• 1 small onion, diced
• 1 clove of garlic, minced
• 4 slices of applewood bacon
• 1/4 cup parsley, minced
• 1 bay leaf
• cracked black pepper

1. In a sautee pan, render bacon and sautee onion and garlic until tender.
2. Add bacon and onion and garlic to a slow cooker. Layer the remaining ingredients and cover with chicken stock.
3. Cover and set the slow cooker to low for 8-10 hours (aka while you are at work.).

*Note: You can leave the bacon out and use vegetable broth for a vegan soup!*

I am very happy that tomorrow is Friday! Is it weird that I am excited for the weekend so I can cook and bake?

Busy Bee,

Nora

I always have such a peaceful night of sleep from Saturday to Sunday. I know that I don’t have anything pressing to do when I wake up. In fact I rarely even set an alarm. I just let it flow. Naturally, I still woke up around 7:30am today and played with Truffle for a few moments before making my way into the kitchen. It was cold and snowy out. I was looking forward to taking my sweet time to make some whipped banana-chia oats on the stove top. They always taste better on Sunday when I take my time to make and eat them.

After breakfast I did some work around my apartment and decided it was time to end my juicer’s dry spell.Yesterday I got into an intense cleaning spree and realized that I had not taken my Breville out of it’s box since graduating college in May! I also had a ton of parsley on hand and thought this was a good ways to use it up. 1 apple, 2 stalks of celery, 1 lemon, bunch of parsley, handful of cilantro and a few stalks of kale.

That’s a lot of produce!Would you believe that all of that only makes about 16 oz? I packaged it up in my favorite to-go cup for after yoga. I always CRAVE juice or a smoothie after class. There is something about yoga that makes you want a refreshing and healthy treat. This was super tangy and I liked it .Arugula, Roasted Fennel, Roasted Beet, Tangerine Salad with Basil Oil and Chocolate Balsamic. Walnut-Wheat Toast with Goat Cheese, Dried Black Mission Fig and Orange Blossom Honey.1/2 cup Chobani Greek Yogurt, Strawberry Jam, Roasted Almonds and Cinnamon.

I was STARVING when I got home. I threw together a very easy and satisfying lunch. I think my bread tasted even better today! I cut a thick slice off of the loaf, toasted it to perfection and while it was still warm spread on  chevre, sliced dried figs and a drizzle of orange blossom honey.DECISION: This is my favorite way to eat walnut bread. Heaven help me!

I have an extra special dinner planned for tonight! I’m already excited about this post stay tuned!

Sunday Special,

Nora

Seriously. Let’s do the math on this one. It all began with some inspiration: Chocolate Balsamic.Then I roasted some beets.Roasted some fennel and saved some chopped fronds.Segmented a bright tangerine.Sliced some dried Black Mission fig.Crumbled my favorite creamy local chevre.All to get this beautiful ending.Sometimes I think of good combinations. I think the chocolate balsamic was a huge winner with the sweet beets, tangerine slices and fennel.  I’m already looking forward to making this again for lunch.

Back to Baking,

Nora

New Years celebrations left me feeling a bit groggy this morning. A late night with the ones I love paired with lots of rich food and wine were the cause so it was worth it . I wanted to start this year off right and couldn’t think of a better breakfast than my beloved banana oatmeal with peanut butter and jam. It’s just one of those meals that always satisfies and lifts my mood.Chicken Soup with Campanelle Pasta and Ciabatta Bread

Before I left my beautiful mother whipped me up a gigantic bowl of homemade chicken noodle soup with a slice of ciabatta baguette leftover from last night.I’m not sure that I’ve ever had campanelle pasta but it is my new favorite for soups. My mom accidentally bought a box of campanelle at the grocery store, thinking they were another variety. She tried it out and found that it was a perfect pasta for soup! I am so glad she discovered this. They are pillowy and fun to eat.I grabbed  a big apple for something sweet, packed up the Truffle Kitten and hit the road.

A few hours later I was back at my apartment. It was quiet…too quiet. Lonely. I started feeling home sick already. To my delight I had a package waiting for me from my friend and reader Alexia all the way from the UK!! I felt so lucky to receive such a wonderful, thoughtful package. It meant more to me than she will ever know, and was a delightful way to begin the year. THANK YOU ALEXIA!!!! I started feeling rather hungry and aside from a freezer full of soups was lacking in the snack department. I decided to have one of the healthy treats in her package that caught my eye: Nakd Apple Pie Bar.My favorite snacks are fruit and nut bars.   This bar was dense and very tasty. It is made with dates, oats, raisins, apples, peanuts, apple juice, almonds, walnuts, cinnamon and nutmeg.The package also brought a smile to my face. I kept finding little remarks all over it that made me laugh, such as:

“Gleefully made in Wales”

“Hello and thank you to all the Belgians, French, Dutch, Swedes (and Norwegians!) checking out this pack. We hope we spelt everything right!”

“Rumour has it, little green pixies stay up all night lovingly smooshing raw fruit, nuts and oats into these uber-healthy, yum-bombs to promote health, humour and helpfulness. Hope you love ‘em as much as we do.”

“Best Before: (your friend eats it!) See side of pack.”

**Picture of a little bee on top of package with a word bubble that reads, “Man I love being a bee. Does my bum look big in these stripes?”

I started laughing so much with my mouth full of apple pie bar. Truffle gave me funny looks.

I’m not really one for New Year’s Resolutions, however; there are a few things I want to do this year that I haven’t made time for in the past:

1. Yoga–Once upon a time (maybe about a year ago) I was very into Vinyasa yoga. It made me feel amazing. I stopped because I “didn’t have time”. Over the past few months, I haven’t done any form of exercise. I do not belong to a gym and the weather has been far too cold and dark to run outside. I miss movement, and yoga is my favorite. Not only does it make my body feel good, but it also gives me a piece of mind. I want to start doing pod-cast or online yoga classes so if anyone has suggestions, LET ME KNOW!
2. Travel–I can’t remember the last time I traveled. I want to plan more and save money so that I am able to. Along with “not having time” I tend to use money as an excuse. Life is too short not to see the world and explore. I want to take at least one big trip in 2011.

Off to do yoga! Happy 2011!

Nora

What is on your New Year To-Do List?

Ah, breakfast. The most important meal of the day. I have a complete sit down breakfast every single day. Call me crazy, but I really do feel lost and confused without a solid breakfast. While I usually eat some messy bowl of oatmeal, yogurt, peanut butter, jam and banana with a cup of coffee, there have been a few more outstanding meals this past year.Dad’s Waffles with Strawberries, Banana, Cinnamon and Honey.

My dad’s “claim to fame” breakfast is omelets of many varieties, however; these Belgian Waffles were AWESOME!Pecan-Raisin Sourdough French Toast

Also awesome was the French toast he made me out of Pecan-Raisin Sourdough bread from our Farmer’s Market, served with local blueberries, cherries, honey and Greek yogurt.Pumpkin Custard French Toast

I tried to recreate this with my Pumpkin Custard French Toast with Apple-Orange Cranberry Sauce and Toasted Pecans. Close, but still not quite as good.Pancakes with Real Maple Syrup.

Dad also makes some killer fluffy pancakes that are always topped with real maple syrup.Blueberry-Walnut Pancakes with Lemon Zest Greek Yogurt and Local Honey.

Again, my Blueberry-Lemon Pancakes didn’t quite live up to his but this was the best I could do.

Alas, we can not forget his extra foamy cappuccinos. Vanilla Almond Biscotti Dipped in Dark Chocolate

Which I would rather like with one of the Vanilla Almond Biscotti I made during my 12 Holiday Cookie Recipes.

I made a lot of baked goods this past year and I really wouldn’t mind eating Monkey Bread for breakfast everyday.Or maybe these Apple-Cinnamon Muffins with Pecan Topping.Banana Bread with Walnuts and Chocolate Chips.

On second thought, I’d like to have one of everything with a slice of my favorite Banana Bread with Walnuts and Mini Chocolate Chips.Mushroom and Leek Tart with Gryuere

Although I first made this Mushroom and Leek Tart with Gryuere for dinner, I think it would be my favorite savory breakfast.Basil, Goat Cheese and Basil Omelet with Whole Wheat Toast, Strawberries, Cinnamon and Honey.

That is of course, unless I am home with my parents. Nothing and I really mean NOTHING will every trump a daddy omelet.

I’ve had a lot of good mornings in 2010! See you at lunch!

Nora

Bake at 450 for about 15 minutes. Enjoy!

Nicoise Olive and Herb Focaccia

For the Dough:

• 1 package dry active yeast
• 1/2 TBS honey
• 1 cup warm water (about 100 degrees)
  
• 2 1/2 cups all purpose flour
• 1 tsp salt
• 1/4 cup olive oil

1. In a medium bowl, add yeast, honey and water. Allow to react about 2-3 minutes. The mixture will look foamy.
2. Add flour, salt and olive oil. Kneed with a mixer or by hand about 5-10 minutes until a firm dough has formed.
3. Transfer dough to a well oiled bowl and turn to coat in oil.
4. Place a damp towel over the bowl and set aside in a dark, dry location. Rest for 1 hour.

For The Fill:

• 1 cup Nicoise Olives, patted dry and chopped
• 2 TBS Fresh Thyme, chopped
• 2 TBS fresh Rosemary, chopped

1. Preheat oven to 450 degrees.
2. When dough has formed, add olives and herbs. Fold to incorporate.
3. Roll dough out on a floured surface.
4. Make indentations and spread dough slightly withe finger tips.
5. Drizzle with olive oil and sprinkle with kosher salt.
6. Transfer to a baking tray lined with corn meal.
7. Bake about 15 minutes until golden.

Enjoy,

Nora