My car is packed, and I’m on my way to Hyde Park to start my next chapter at Culinary School. SOMEONE PINCH ME!!!?! I feel like I’ve been waiting for this moment my entire life. Because it is going to be a crazy day I thought I’d leave a sweet treat on my blog. My Strawberry-Raspberry-Rhubarb Crumble with Hazelnut Topping and Vanilla Ice Cream. It’s feeling like sweet Summertime .

I made this dessert a few nights ago. My mom had some rhubarb growing in her garden, and we had a bunch of berries in or refrigerator that were on their last legs. I have a sweet tooth so it only made sense to create a warm, bubbling dessert!

This recipe is really simple but packs a huge punch of flavor. Start by whisking 1/3 cup white whole wheat (or all purpose) flour, 1/3 cup sugar, 1/4 tsp cinnamon and a pinch of salt. Okay good!

Dice 3 TBS of butter and use your fingers to incorporate into the flour until it resembles crumbs.

Add 1/4 cup rolled oats and 1/4 cup toasted hazelnuts. Stir and set aside.

Scrape the seeds from the inside of 1/2 a vanilla bean into 1/4 cup sugar. Whisk so there are little flecks throughout.

Add 1 cup diced rhubarb. Don’t fear the green rhubarb! It might not look as pretty as the ruby red stalks, however; it still tastes great and turns red from the berries anyways!

2 cups of strawberries, cut into bit-sized pieces.

About a 1/2 cup of raspberries. My hands were juicy.

Toss the fruit in the vanilla-sugar and allow to sit for a few minutes. Remove with slotted spoon and place in a buttered baking dish.

Add topping and remaining 1 TBS of butter scattered across the top. Bake at 375 for 45 minutes.

When it is golden and beautiful, resist the temptation to dig in. Let it rest for about 10-15 minutes before serving. It will still be really warm, perfect for a scoop of ice cream.

Strawberry, Raspberry, Rhubarb Crumble with Hazelnut Topping

(Adapted Slightly from Bon Appetit Serves 4)

• 1/3 Cup White Whole Wheat Flour (all purpose would also be fine)
• 1/3 + 1/4 cup Sugar
• 1/4 tsp cinnamon
• pinch of salt
• 4 TBS butter
• 1/4 Cup Rolled Oats
• 1/4 Cup Hazelnuts, toasted and chopped
• 1/2 vanilla bean
• 2 Cups Strawberries, cut in bite size pieces
• 1 cub rhubarb, medium dice
• 1/2 cup raspberries
• Vanilla Ice Cream for Serving.

1. Pre-heat oven to 375 and butter a baking dish (I used a small 3.75qt oval but a 8×8 square would be good too!)
2. Whisk flour, sugar, cinnamon and salt.
3. Using your fingers, combine 3 TBS of butter into the flour mixture until it resembles fine crumbs.
4. Add 1/4 cup chopped toasted hazelnuts and 1/4 cup rolled oats. Stir and set aside.
5. Scrape the seeds of 1 vanilla bean into 1/4 cup of sugar. Whisk so there are specks throughout the mix.
6. Add rhubarb, strawberries and raspberries to the sugar and toss to coat evenly. Allow to stand a few minutes and remove with a slotted spoon to your baking dish.
7. Top the fruit mixture with the crumble, and dot the top with 1 TBS of butter.
8. Bake for 45 minutes and allow to cool on the counter top for an additional 10-15 minutes.
9. Serve with vanilla ice cream–it’s just going to be SO much better with that cold ice cream, trust me!

Enjoy! Next post will be from Culinary, see you then .

Culinary Bound,

Nora

What’s your favorite fruit crumble combination?

Let me tell you about our dinner last night. I’ve been craving avocado.

My mom harvested a bunch of asparagus from her garden.

I searched for a recipe that would include both, and that would pair well with Riesling…

And my trusty Bon Appetit had a recipe that met the requirements. I love when that happens! I made a few adjustments, substituting sesame oil for some of the olive oil in the dressing. Adding scallions to the sauteed asparagus and garnish. Adding half moons of English cucumber to the mix and garnished with roasted cashews. I thought the recipe needed more crunch than just sesame seeds.

For dessert I once again raided my mom’s garden for rhubarb, and made a Rhubarb, Strawberry, Raspberry Crumble with A Hazelnut Topping and Vanilla Ice Cream.

More on that later.

Seasonally Yours,

Nora

Lavender Fettuccine with Shredded Carrots, Zucchini and Shiitake Mushrooms. Finshed with Parmesan Cheese, Toasted Hazelnuts and Spanish Olive Oil. Served with an Arugula & Tomato Salad (not pictured…on the side) and Wente Chardonnay.

I wanted to keep the toppings and flavors simple, to compliment the lavender, not overwhelm the pasta.

The little flecks of lavender were so potent! I could smell lavender throughout my house as the pasta boiled. It was sinfully intoxicating. I knew we were in for a good meal.

Before I started making the pasta, I got everything ready. I minced 1 small shallot, peeled and shredded 2 carrots, 1 medium zucchini (to the point where the seeds were), sliced a bunch of shiitake mushrooms, toasted and chopped a handful of hazelnuts and grated about 1/3 cup of parmasean cheese.

And then my dad offered me one of his favorite IPAs, Bear Racer 5 IPA. I gladly accepted, and sipped from it as the water took FOREVER to boil. Have you ever watched water boil? It’s not exciting.

Over a medium-low heat, add about 1-2 TBS olive oil (mild!) to a large pan. Sautee 1/2 a small shallot until softened. Add mushrooms, carrots, zucchini, salt and pepper and continue to cook.

Add pasta, cheese, olive oil and enough reserved pasta water to give it a silky consistency.

Finish with toasted hazelnuts, Parmesan cheese and Spanish olive oil (we had this at the table for passing.)

For dessert I made Hazelnut Affogatos with chopped Lindt Dark Chocolate Sea Salt on top. My parents liked my simple favorite dessert .

Lavender Fettuccine with Zucchini, Carrot, Shiitake Mushrooms & Hazelnuts

(Serves 3)

• 3/4 pound Lavender Fettuccine
• Spanish Olive Oil (Or mild olive oil)
• 1/2 shallot, minced
• 2 medium carrots, peeled and grated
• 1 medium zucchini, ends trimmed and grated
• 1/4-1/2 pound (?) shiitake mushrooms, sliced
• 1/3 cup + more for serving Parmesan Cheese
• 1 handful of hazelnuts, toasted and chopped
• Beer for consumption (Optional but highly recommended.)

1. Bring a deep pot with salted water up to a boil.
2. Drink a beer, and watch the water boil.
3. Cook pasta according to directions, and drain reserving some of the excess pasta water.
4. In the meantime, add 1-2 TBS olive oil to a skillet over a medium-low heat. Add shallot and sautee until it becomes tender. Add carrots, zucchini, mushrooms, salt and pepper. Cook until the miz appears soft and turn off the heat.
5. Add pasta and cheese to the pan and toss. If the pasta appears dry, add pasta water as needed/
6. Plate and topp with Spanish Olive Oil, Chopped Toasted Hazelnuts and Parmasean Cheese/
7. ENJOY!

(Note: Chardonnay was the PERFECT pair for the herby lavender. My parents and I thoroughly enjoyed it, and I hope you do too!)

Pleasing Pastas,

Nora

The slaw was spot on, and the tacos were delicious. After a few bites I thought something was missing: A beer. I try to keep a wine-stocked apartment, but beer and spirits…not so much. I love a good IPA, however; unless I am at my parent’s house drinking the microwbrews my dad buys, I do not drink beer on a regular basis. I dug into the depths of my refrigerator and found 2 of these little guys all the way in the back. I think I’ve had them since last summer. To my surprise, they still haven’t gone bad (not sure if that is a good thing…)! Tacos, burgers and many summer foods I crave just NEED beer. My shopping habits might have to change.

Not the best beer in the world but not awful either. Spicy spice, needs beery beer. Yes, that was a profound sentence. I’m not thrilled about having a “use it or lose it” themed meal week. But this does mean that next week will be really, REALLY good. I already know another Mexican recipe I want to make next week that will require a beer. .

For dessert: Frozen Raspberries, Blackberries and Cherries, with Frangelico drizzeled on top and finished with Vanilla Ice Cream and Lindt Dark Chocolate Sea Salt.

Because the freezer isn’t going to clean itself. And this just sounded like a good idea. (It was.)

Changes,

Nora

Miticana De Oveja (Favorite Spanish Sheep’s Milk) and West Country Vintage Farmhouse Cheddar (English 2 year)

Like any good family get-together, we started with some delicious cheeses, crackers and wine.

Russian Jack Sauvignon Blanc

We gathered in our sun room to relax, watch the Yankees game and enjoy this humble spread. The hors d’œuvre portion of the night is always my favorite. I love the conversation with the smell of dinner lurking in the background. It gives the company time to catch up, and builds the anticipation for a great meal.

Roast Beef, Asparagus, Dill Carrots, Greek Potatoes, A to Z Pinot Noir

I wanted leg of lamb. My mom wanted ham. I settled for a sirloin roast. I made “Greek Potatoes” with oregano, mint, parsley, lemon and olive oil.

I went back for more meat, asparagus and a scoop my mom’s scalloped potatoes (unpictured…she also made a ham). It was a wonderful Easter meal.

Now I couldn’t call this a “feast” if it didn’t include dessert! I bought a lemon-raspberry layer cake from my grocery store. It was light, fluffy and perfect for Spring! I especially loved the white chocolate shavings and lemon zest on the whipped cream coating. HOLY YUM!

My Slice: Three layers of yellow cake, lemon cream, raspberry cream, whipped cream and a raspberry on top…STUNNING!

I’m back to the chopping block today! My callous is getting tougher by the minute . I hope I have some decent knife skills before heading to Culinary!

Family and Food,

Nora

]]> http://www.livelifeeatright.com/2011/04/25/easter-feast/feed/ 0 http://www.livelifeeatright.com/2011/04/15/kitchen-work/ http://www.livelifeeatright.com/2011/04/15/kitchen-work/#comments Fri, 15 Apr 2011 11:59:38 +0000 Nora http://www.livelifeeatright.com/?p=7445 Yesterday I worked in a kitchen. I put grill marks on chicken breast and learned to move deliberately around the hot flame. I chopped fruit, vegetables and herbs and learned to let the knife do the work and that the term for 1/4 inch small dice is “bruinoise”. I watched the Chef I was shadowing grind lamb for making kabobs. And I assembled a Tuscan Style Meat Lasagna. It was AWESOME! At the end of the day I was still running full speed off of pure adrenaline. The day felt short and left me wanting more– I craved fresh ingredients and a chef’s knife. I wanted to continue learning flavors, experimenting and tasting why something does or does not work. I made dinner for additional practice: Pan-Seared Mahi-Mahi with Chipolte-Lime Butter and Grapefruit-Avocado Red Quiona Salad

I have a callous on the index finger of my right hand from chopping; my trophy. I thought I owed myself a celebratory meal with wine. CHEERS to many more long days learning about and doing what I love! My dad gave me a bottle Pascual Taso Chardonnay (Argentina) a few weeks ago, and I really liked it. This wine is oaky and slightly acidic with a long finish. (THANK YOU DAD!).

The mahi-mahi melted my heart. It was SO fresh. I finished it with chipolte lime finishing butter and herbed oil. Tender, firm and succulent. *DROOL*

Yum, YUM! Eat it up! I once took a pan-searing class and Chef Deb (my teacher) refered to the skin of a fish as “the potato chip from the sea”. It’s hard to argue with a phrase like that! Consequently, I love a crip skin. To achieve the perfect texture, I always sear skin side down first and serve with the skin side up. This way, the juices/sauce wont run down and make the skin mushy. It stays nice and potato-chip-like.

Not to be outdone, I made a cold red-quinoa salad with grapefruit, avocado, cucumber and arugula. I made a dressing with olive oil, grapefruit juice, honey and kosher salt. The only thing I would change next time is to add cilantro. I think I would prefer it to arugula.

For dessert I turned to my freezer and pulled out 2 Browned Butter Frangelico Blondies. They are even better when cold. I should know, I’ve nearly finished the entire pan myself!

Red Quinoa Salad with Grapefruit and Avocado

(Serves 4)

• 1 Ruby Red Grapefruit, halved and segmented, reserving juice & 2 1-inch strips of skin
• 1 Cup Red Quinoa
• 1 Avocado, 1/2-inch cubes
• 1/2 Lemon, juiced
• 1/2 English Cucumber, 1/2 inch cubes
• 1-2 Cups Baby Arugula
• ~1 TBS Mild Olive Oil
• Kosher Salt
• Honey

1. Place 1 1/2 cups of water in a sauce pan with 1 cup quinoa and 2 1-inch strips of grapefruit skin. Bring to a boil and reduce to a simmer until all the liquid has absorbed. Remove from heat and remove grapefruit skins from the pan. Allow to cool 2-3 minutes and fluff with a fork.
2. Dress the quinoa with olive oil (I used a nutty, mild Spanish olive oil), grapefruit juice, honey and salt to taste. Add just enough juice to give the quinoa flavor without weighing the grain down. Place in the refrigerator at least 15 minutes to chill.
3. Cut your avocado and juice the lemon over.
4. Combine avocado, grapefruit and cucumber in a medium bowl.
5. Once quinoa has chilled, remove the avocado mixture with a slotted spoon and add it to the quinoa with arugula.
6. Gently toss and serve!

Satisfied,

Nora

I think it would be fair to say that I’m a grocery-shop-o-holic. When I enter my local grocery store, I am immediately sucked in. I can never stick to my list (no matter how hard I try) and I have moments where I duck into remote aisles to search recipes on my cell phone. Yep. This is a problem.

At first, I thought about making a white chocolate mousse tart. And then I realized I wanted something…gooey almond.

I made this treat late at night after finishing my dessert of 2 Browned Butter Frangelico Blondies (whch taste even better when frozen!). It seemed like a good idea at the time and I intended to chill the tart for dessert the next day. Yea…so much for that.  I pretend that I can resist temptation like this but my sweet tooth always gets the best of me. Two desserts (or 3) in one night is fine by me !  The Frangipane layer looks like a cake when it comes out of then oven, and when you cut through it is like almond custard. Amazing!

Pre-Berry Picture

I used the same tart shell recipe that I used for my Meyer Lemon Tart. Chilled it and made the Frangipane.

Spread evenly into tart shell.

Even though ‘Frangipane’ sounds fancy and difficult to make, it’s quite easy!

Finely grind 3/4 cup whole blanched almonds. Set aside.

Beat together 6 TBS unsalted butter (room temperature) and 1/2 cup sugar until smooth.

Beat in 1 egg, a pinch of salt, 1 TBS ameretto (or Frangelico…which is what I used), 1 tsp almond extract and 1 TBS flour.

VOILA! Your filling is complete. Evenly spread it in you chilled tart shell and bake at 375 for 20-25 minutes.

Heat strawberry jam to melt, and strain it.

Slice up a bunch of strawberries and eat a few…plus all of the ends. Daily fruit intake, CHECK!

Once tart has cooled, layer with strawberries and brush with glaze.

Each forkful was like a little bite of Spring .

Frangipane Tart with Strawberries

• 1 Recipe Almond Cookie Crust, Chilled
• 6 TBS unsalted butter, softened
• 1/2 cup sugar
• 1 egg
• 3/4 cup blanched almonds, finely ground
• 1 TBS Ameretto (or Frangelico)
• 1/2 tsp almond extract
• 1 TBS flour

• 2-4 Cups strawberries sliced
• 1/3 cup strawberry jam, heated and strained

1. Pre-heat oven to 375 and prepare almond cookie crust. While crust is chilling, make the frangipane.
2. Beat together butter and sugar until light and fluffy
3. Beat in egg.
4. Beat in almonds Ameretto, almond extract and flour.
5. Spread an even layer into crust and bake 20-25 minutes. Cool completely on a wire rack.
6. When the tart has cooled, layer on strawberries.
7. Brush with strained strawberry jam.

Spring Fling,

Nora

]]> http://www.livelifeeatright.com/2011/04/13/frangipane-tart-with-strawberries/feed/ 2 http://www.livelifeeatright.com/2011/04/09/food-and-family/ http://www.livelifeeatright.com/2011/04/09/food-and-family/#comments Sun, 10 Apr 2011 03:48:25 +0000 Nora http://www.livelifeeatright.com/?p=7375 I love weekend dinners.

Grilled Steak (first time using our charcoal grill this season!!) Grilled Asparagus with Lemon-Dill Butter and Mediterranean Israeli Couscous Salad (seconds on that, it was SO good!!).

All week long I rush. I rush to get ready for work in the morning. I rush through the items my never ending to-do list. I rush to get to activities and meetings…the list goes on. With all of my rushing around during the week, I turn to food that is convenient or leftover from the days before. I look forward to the weekend to finally have the time to slow down and make meals that are truly memorable. Although I enjoy cooking elegant meals for one, when I have great company the food always seems to taste better. Tonight, I had the pleasure of dining with the best company in the world–my parents! The weather has been gorgeous so our prized charcoal grill begged to make an appearance. My thoughts of “Springtime food” disappeared, and jumped straight into Summer. Our meal was delicious!

Served with Black Stallion Cabernet Sauvignon

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

Let’s not forget about dessert! My mom said that these cupcakes were “winning” (yep…she made a Charlie Sheen reference.). She happens to be a carrot cake connoisseur and approved of the spice, walnut and golden raisin combination. I was relieved. These might make a comeback for our Easter feast this year.

Truffle is excited.

Home Cooking,

Nora

]]> http://www.livelifeeatright.com/2011/04/09/food-and-family/feed/ 0 http://www.livelifeeatright.com/2011/04/09/half-half/ http://www.livelifeeatright.com/2011/04/09/half-half/#comments Sat, 09 Apr 2011 19:33:00 +0000 Nora http://www.livelifeeatright.com/?p=7359 I did something very silly…I traveled without my camera! I know, the horror! Half of my pictures from the past few days are sitting on the floor of my apartment and half of them are on my mom’s camera. So, Good News: I’ve been baking. Bad News: Recipes will be delayed. For now I leave you with Jamie Oliver’s “Sexy Swedish Buns”, Carrot Cupcakes with Vanilla Cream Cheese Frosting, and Rose, my parent’s cat. Just because she is fun to look at.

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/2011/04/07/browned-butter-frangelico-blondies/ http://www.livelifeeatright.com/2011/04/07/browned-butter-frangelico-blondies/#comments Thu, 07 Apr 2011 11:43:59 +0000 Nora http://www.livelifeeatright.com/?p=7339 So….I had a craving. A craving for brown sugar and butter. It happens, you know? And that craving is almost always followed by baking. I have to take action!

Oh yea…I added chocolate chips. Can I please tell you how amazing my apartment smelled?

Topped with vanilla ice cream, and yes I had two! They were small. Stopping at one would have been silly.

Both my soul and my ice cream melted. The addition of Frangelico intensified the butter & dark brown sugar. Let’s get cooking!

Whisk 1 cup + 1 TBS all purpose flour, 1/4 tsp salt and 1/4 tsp espresso powder. Set aside.

Heat one stick of unsalted butter (8 TBS) over medium-high until it gains an amber color. I took the pan by the handle and used a swirling motion to keep the butter from burning. Clearly.

Add butter to 1 cup dark brown sugar and mix until smooth (3-4 minutes…should be incorporated & look like soup.).

While mixer is running add 2 eggs.

1 tsp vanilla.

Secret Ingredient: 1/4 cup frangelico.

Slowly stir in the flour mixture.

Ghirardelli Chocolate Chips. NOM NOM NOM!

In an 8×8 pan, bake at 350 for 25 minutes. Try not to eat a stick of butter while waiting. The smell will make you want to.

They were a little on the cake-like side. Next time I might only use one egg, however; the flavor was spot on. I. <3. Frangelico.

Browned Butter Frangelico Blondies

• 1 cup + 1 TBS All Purpose Flour
• 1/4 tsp Kosher Salt
• 1/4 tsp espresso powder
• 1 cup Dark Brown Sugar
• 1 stick (8 TBS) Unsalted Butter, Browned
• 1 tsp vanilla extract
• 1/4 cup Frangelico
• 1/2 cup semi-sweet chocolate chips

1. Preheat your oven to 350 and grease an 8×8 inch pan.
2. Whisk together flour, salt, and espresso powder. Set aside.
3. In a skillet over a medium-high heat, melt and brown 1 stick (8 TBS) unsalted butter. Use a swirling motion until the butter takes on an amber color. Remove from heat.
4. In a mixer, combine the brown butter and dark brown sugar until smooth. (3-4 minutes)
5. Add eggs.
6. Add vanilla and Frangelico.
7. Slowly mix in flour until incorporated.
8. Stir in chocolate chips.
9. Bake for 20-25 minutes until the sides start to separate from the edge of the pan and a knife comes out clean. Cool on a wire rack and cut!

Sweet Cravings,

Nora