Roasted Garlic and Rosemary Beer Bread

 This rustic bread was a perfect accompaniment to the mussels in beer broth. It has a wonderful texture, great aroma, and the pieces of roasted garlic add an interesting twist.

2 whole garlic bulbs
2 C whole-wheat pastry flour
1 C all-purpose flour
2 T sugar
2 T extra-virgin olive oil
1 T baking powder
1 T fresh rosemary, chopped
1/4 t salt
24 oz. lager

Preheat the oven to 375 F. Remove the papery covering of the garlic, and slice off the tops. Wrap heads in aluminum foil and bake for 45 minutes, or until garlic is soft. Remove and let cool.

Grease a 9-by-5 inch bread pan. In a large bowl, squeeze out the garlic pulp and mix with both flours, sugar, olive oil, baking powder, rosemary and salt. Add beer and stir until just combined (don't overmix!). Bake for 50-55 minutes, or until the top is golden brown. Let cool before slicing.

Fig Tart with Pine Nut Crust

I served this on Easter Sunday, after enjoying a roasted lamb. It was a wonderful alternative to something super sweet after dinner. Serve with a selection of cheeses, fresh figs, and honey for an elegant course.

2/3 C pine nuts
1 C all-purpose flour
1 T sugar
Pinch of salt
5 T unsalted butter, at room temperature
1 egg yolk
4 ounces dried Black Mission figs
1/2 C sugar
1 vanilla bean, split lengthwise, seeds scraped and reserved
1 C heavy cream
4 eggs

Preheat the oven to 325*.

Put the pine nuts in a food processor and pulse to roughly chop. Add the flour, sugar, and salt and pulse until the nuts are finely ground. Transfer the mixture to a medium bowl.

Add the butter, egg yolk, and 2 T water. Use your fingertips to combine until the mixture forms dough. The dough should resemble coarse meal. Form the dough into  a flat disc, warp in plastic wrap, and refrigerate for at least 30 minutes.

In a medium saucepan, cook the dried figs, sugar, 3/4 C  water, and the vanilla beam and seeds. Simmer for 15 to 20 minutes, or until the figs are very soft.

Transfer the mixture to a blender, add the cream, and blend to combine. Add the eggs, and blend briefly to combine. Set aside.

Remove the dough from the refrigerator, and remove from plastic wrap. Put the dough evenly into a 9-inch pie dish. Fit in a piece of aluminum foil into the tart shell to help keep its shape. Bake for 10 minutes, then remve the foil and bake for another 6 to 8 minutes, until golden brown.

Fill the tart shell with fig mixture and bake for 24 to 28 minutes, or until the filling is set in the center. Transfer to a wire rack and cool to room temperature.

Serve with fig jam, fresh figs, honey, baguette, and a selection of cheeses.

Banana Nut Crunch Muffins

This recipe comes from a very dear of mine, with a few alterations. These muffins are perfect for a quick breakfast, or as a snack. I added more banana, and opted out of adding coconut or banana chips.

3 C all-purpose flour
2 C sugar
2 T baking powder
1 t baking soda
1/2 t salt
1/2 pound unsalted butter, melted and cooled
2 eggs
3/4 C skim milk
2 t vanilla extract
1 C mashed bananas (2 ripe bananas)
1 C medium diced bananas (2 ripe bananas)
1 C diced walnuts
1 C granola

Preheat oven to 350*.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl. Add the melted butter, and blend. Combine the eggs, milk, vanilla and mashed bananas in a small bowl, then add to the flour mixture and combine. Do not overmix.

Fold in the diced bananas, walnuts, and granola into the batter. Spoon the batter into the paper liners, filling each about 1" from the top of the liner. Bake for 30 minutes, or until the tops are brown. Cool slightly, then remove from pan.

Sage-Roasted Cornish Game Hens

These delicate Cornish game hens make for an exquisite Sunday night dinner. The garlic, thyme and olive oil create a wonderful aroma and an even better taste!

2 tablespoons thyme leaves, chopped
2 cloves garlic, diced
1 1/4 teaspoons kosher salt
1/4 teaspoon ground black pepper
4 tablespoons extra virgin olive oil
6 1/2 pound Cornish game hens

Combine the thyme, garlic, salt, pepper and extra virgin olive oil in a small bowl. Loosen the skin from the hens. Put 1 tablespoon of the sage mixture under skin of each hen, smoothing to cover breasts. Place the birds on a large rimmed baking sheet, cover with plastic wrap, and refrigerate for at least one hour. .

Remove hens from refrigerator and bring to room temperature. Preheat oven to 400 degrees.

Place hens on a clean rimmed baking sheet. Brush surface of hens and sprinkle generously with salt and pepper. Roast in oven, rotating pan once until golden brown and cooked through (meat thermometer should read 165 degrees when placed in the thigh), about 50 minutes.

Remove from oven and let stand at least 15 minutes before placing on individual plates.

Lindy & Grundy

801 N. Fairfax

Los Angeles, CA

www.lindyandgrundy.com 

What it is:

A new sustainable butcher in Los Angeles, featuring local, pastured, and organic meats.

Why I like it:

This boutique old-fashioned butcher shop is the latest addition to the Fairfax district, and we are happy to have them! We stopped by last weekend, and were blow away by the selection. We sampled a variety of delicious cheeses, purchased a few GIANT kosher dill pickles, and brought home the bacon (literally!). I cannot wait to go back next weekend and pick up some of their Maple Sausages and Ground Beef and Bacon (50/50 blend).

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Chickpea and Vegetable Curry

This curry is a great combination of healthy and satisfying! It makes a great Sunday night dinner.

1 T extra virgin olive oil
1 1/2 C onion, diced
1 C carrot, sliced 1/4-inch-thick
1 T curry powder
1 t brown sugar
1 T fresh ginger, peeled and grated
3 garlic cloves, minced
2 (15-ounce) cans chickpeas/garbanzo beans
1 C green bell pepper, diced
1/2 t salt
1/4 t black pepper
1/4 t red pepper
1 (14.5-ounce) can diced tomatoes with green chiles
1 (10-ounce) bag frozen snap peas, defrosted
1 (14-ounce) can vegetable broth
3 C fresh spinach
1 C light coconut milk


Heat oil in a large pan over medium heat. Add onion and carrot. Cover and cook for 5 minutes, or until tender. Add the curry powder, sugar, ginger and garlic. Cook 1 minute, stirring constantly.

Place the onion mixture in the ceramic pot of a slow cooker. Stir in the chickpeas and the next 7 ingredients (through the broth). Cover and cook on High for 6 hours, or until the vegetables are tender.

Add the spinach and coconut milk; stir until the spinach wilts. Serve with basmati rice.

Veggie Chili

This chili is just as delicious and filling as any meat-based chili! It is easy to prepare, hearty, and has a little heat to it. Enjoy it with a baked potato, and any chili toppings you like!

2 tablespoons extra-virgin olive oil
1 medium onion, diced
4 garlic cloves, chopped
1 1/2 teaspoons ground cumin
Coarse salt and ground pepper
3/4 cup (6 ounces) tomato paste

1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with green chiles
1 can (14.5 ounces) diced tomatoes

Heat oil over medium-high in a medium pot. Add onion and garlic; cook, stirring frequently, until onion is and garlic are soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook 1 minute. Add tomato paste; cook, stirring frequently, until tomato paste is deep brick red, about 3 minutes.

Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until liquid reduces slightly, about 20 minutes. Season with salt and pepper.