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Monthly Archives: August 2009

Homemade Brownies with Cinnamon Basil Mousse and Cinnamon Basil Whipped Cream

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I was lucky enough to get a sample of the Cinnamon Basil HighCross Farm has to offer.  I found a recipe for Cinnamon Chocolate Mousse and Cinnamon Chocolate Infused Whipped Cream in the NY Times.  I thought they would go nicely atop a chewy homemade brownie.  The results were nothing less than stellar.  These are beyond sublime.  Please, try not to eat the whole pan in one sitting.

Cinnamon Infused Whipped Cream:

  • 24 leaves cinnamon basil (You don’t need exactly 24…that’s just how many I had on hand)
  • 2 cups heavy cream, preferably not ultra-pasteurized
  • 1 2-inch cinnamon stick
  • 2 tablespoons sugar

Wrap basil leaves in a towel and roll a rolling pin over them once or twice to bruise them slightly. Heat cream over medium-high heat until it begins to boil, stirring constantly so cream does not scald. Add basil leaves and cinnamon stick, submerging them in cream. Turn off heat.

Cover tightly and let sit for a half-hour. Strain, pressing out juice in leaves. Refrigerate until very cold, about 6 hours. Place cold cream and sugar in a mixer and whip until it forms peaks.

Cinnamon Basil Chocolate Mousse:

  • 2 ounces unsweetened chocolate
  • 1/2 cup sugar
  • 2 eggs, separated
  • 2 cups cinnamon basil whipped cream

In a saucepan, melt chocolate with 1/4 cup sugar and 1/4 cup hot water, stirring until smooth. Beat egg yolks and stir into chocolate. Remove saucepan from heat.

Beat egg whites, gradually adding remaining 1/4 cup sugar, until peaks form. Fold egg whites into chocolate. Fold 1 1/4 cups cinnamon basil whipped cream into chocolate. Pour mixture into ramekins or glasses and chill for 3 hours.

Top with remaining whipped cream and serve.

Easiest Brownies Ever:

  • 1 cup butter; melted
  • 2 cups flour
  • 4 eggs
  • 2 cups of white sugar
  • 1/2 cup cocoa
  • 1 tsp. vanilla
 

 

  • Mix flour, sugar and cocoa in large bowl.
  • Pour in butter add eggs and vanilla.
  • Once all ingredients are in the bowl, mix well.
  • Pour onto a greased and floured 9×13 pan.
  • Bake at 350 degrees for 25 minutes.
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    Make your brownies.

    Spread a generous amount of mousse ontop of cooled brownies.

    Spread an even more genorous amount of whipped cream on top of mousse.

    Devour!

     
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    Posted by on August 27, 2009 in Uncategorized

     

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    Roasted New Potatoes/Beets/Carrots with Garlic-Thyme Dressing

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    This is a very loose adaption of a recipe I found here.

    I had gotten some amazing potatoes, carrots and beets in my CSA box this week.  I liked the thought of a garlic-thyme dressing to go with.  The dressing was outstanding.  Not too lemony…not too garlic-y.  Definitely a keeper.

    Garlic Thyme Dressing

    •    1 1/2 tbsp canola oil
    •    2 tbsp extra virgin olive oil
    •    1/2 tsp kosher salt
    •    1/4 tsp fresh ground pepper
    •    1 1/2 tsp fresh lemon juice
    •    4 large cloves of garlic
    •    8-10 sprigs of thyme

    Cut up your veg and toss with olive oil.  Season with salt and pepper and roast at 400 for 30-40 mins. 

    In a food processor or blender mix garlic, oil, salt, pepper, lemon juice and thyme.  You will get this beautiful, white, frothy dressing. 

    While the veggies are still hot pour dressing over and mix thoroughly.

    Note:  I roasted my beets in a separate baking dish.  Beets tend to bleed when cooked and I didn’t want my potatoes and carrots dyed completely red (I didn’t mind the hint of red when I combined the potatoes and carrots with the beets, it was actually pretty).

    This is soooo good.  The dressing is nice and light and the sweetness of the veg is intensified by roasting them.  I will be making this again.

     
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    Posted by on August 27, 2009 in Uncategorized

     

    CSA Thursday

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    It just keep getting better and better.

    In the box this week:

    • Carrots
    • New potatoes
    • Summer squash
    • Kohlrabi
    • Beets
    • Green pepper
    • Broccoli
    • Basil
    • Onions
    • Lettuce – 2 varieties
    • Greens

    Love it!

     
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    Posted by on August 27, 2009 in Uncategorized

     

    Spicy Zucchini and Shrimp over Linguini

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    The zucchini in my HighCross Farm CSA box this week was phenomenal.  It has been a busy weekend, so I’ve been pressed for time.  I wanted something good and healthy for dinner, but didn’t want to spend a lot of time on it.

    I threw this together and it was awesome.  The zucchini was nice and soft, the shrimp perfectly cook and the spice…WOW!  Very good.

    Supplies:

    • Zucchini, chopped
    • Shrimp, uncooked, shelled and deveined
    • Linguini, cooked (I used Barilla whole wheat linguini)
    • Red pepper flakes, to your liking
    • Hot sauce (I used the pimp of hot sauce…Franks), to your desired liking
    • 2 cloves of garlic, finely chopped
    • Olive oil
    • 1 tablespoon butter
    • Italian flat leave parsely for garnish
    • (I threw in a handful of left over asian greens…very optional)
    • S & P to taste

    In a large skillet heat olive oil and butter until butter melts.  Add garlic and sautee until garlic starts to get soft.

    Add zucchini and sautee unti it is just starting to get soft.  Add shrimp and cook until orange in color and opaque. 

    Add S/P, red pepper flakes and hot sauce.  Put over cooked linguini, garnish with parsley and enjoy.

     I didn’t put measurements on most of the ingredients.  I like to freestyle and I encourage you to as well.  I like a lot of heat in my dishes so I was heavy on red pepper flakes and hot sauce.  The best part of this recipe is you can control how hot or not you want this dish.  Either way it’s going to taste great.

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    Posted by on August 16, 2009 in shrimp, zucchini

     

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    Egg White Omelette with Asian Greens & Zucchini

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    Eating healthy, I have finally found out, doesn’t have to suck.  I really am enjoying this life style change.  That is exactly what it is…a life style change.  I have changed the way I live my life.  I wish I had done it sooner.  Coulda..woulda..shoulda.  But enough about that.  On to the food.

    I used to balk when someone mentioned eating an egg white omelette.  To me the egg whites were the slime and all the good stuff was in the yolk.  I didn’t realize how very wrong  I was.

    This omelette is incredibly light and not greasy at all. 

    The supplies:

    • 3 large egg whites
    • 1/2 or whole piece of provolone cheese, cut up
    • 1/2 c chopped zucchini
    • 1 c chopped asian greens
    • 1 garlic clove, minced
    • S & P to taste
    • Cooking spray

    Spray cooking spray on the bottom and sides of a small frying pan.  Sautee zucchini, garlic and greens until soft (but not mushy, you want bite to them still).  Set aside.

    Respray the same pan you cooked your veggies in.

    In a stand mixer or with a hand mixer beat egg whites until soft peaks form.

    Place your fluffy egg whites into frying pan.  Do not be alarmed when you see this…

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    My egg whites came up to the tippy-top of my pan.  That is a good thing, you will have a nice thick and fluffy omelette. 

    Cook on medium high heat and keep an eye on the bottom.  When you see the bottom of the omelette start to turn golden brown sprinkle the veg mix and cheese over the top. 

    Flip one half of the omlette over the other and let cook for about 5 mins.

    Slide onto a plate and enjoy. 

    The inside…

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    Look at that gooey cheese. 

    I had mine with a side of turkey bacon and two slices of Healthy Life Wheat Bread.

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    Posted by on August 15, 2009 in Uncategorized

     

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    Raspberry Buttermilk Cake

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    What you are looking at is a slice of the most moist and delicious cake I have ever made.  I had an old recipe for a buttermilk cake that I thought would be stellar with the addition of the raspberries I had gotten in today’s CSA box from HighCross Farm.

    Seriously, Best….cake…ever!

    This is such a simple recipe. It took me 10 mins to prepare and 30 mins in the oven.  It doesn’t make a big cake (you will need only one round cake pan or small bundt pan).

    This cake is beyond moist, and when you get a bite with the raspberries… the tart meets sweet will (not to sound corny) make your taste buds sing. 

    I am going to have to bring this to work in fear of eating it all by myself.

    Raspberry Buttermilk Cake

    • 1 c all purpose flour
    • 2/3 c sugar
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 egg
    • 1/2 teaspoon vanilla
    • 1 pint raspberries
    • 1 stick of butter, softened
    • 1/2 c buttermilk, shaken well
    • Powdered sugar for garnish

    Preheat oven to 375

    Grease a 9 inch cake pan and line with parchment. I used a smallish bundt pan.

    In a medium bowl, whisk together flour, baking soda and baking salt.  Set aside

    In a kitchen aid mixer or with a hand blender, cream butter and flour until light and fluffy (about 2 mins). 

    Add the vanilla and egg  making sure it is mixed together well.

    Turn your speed down a bit and alternately add the flour mixture and the buttermilk.

    Spread the batter into the span smoothing out the top.  Scatter raspberries on top.  Since I used a bundt pan, I took a knife and marbled the raspberries throughout the batter.

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    Bake for 30-40 mins or until golden brown and a toothpick in the center comes out clean.

    Let cool and dust with powdered sugar.  Try not to eat it all yourself. 

    Another close up.

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    Posted by on August 14, 2009 in awesome, buttermilk, cake, oink, rasberries

     

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    CSA Thursday!!

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    Just look at all of that!

    • Cucumbers
    • Zucchini
    • Lettuce
    • Asian Greens
    • Kohlrabi
    • Raspberries
    • Garlic
    • Onions
    • Basil
    • Kale
    • Green Pepper

    Love it!! Thank you HighCross Farm!!!

     
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    Posted by on August 14, 2009 in CSA