Summer is Here!

Farmer's Markets are popping up like daisies in and around Plymouth. Although the weather hasn't been cooperating and crops are in desperate need of some serious sun, the strawberries and various greens are bountiful.

On my trip to the Plymouth Farmer Market Saturday morning, I could literally smell the strawberries before I crossed Court Street. A pricey $6 a quart for luscious, juicy, perfectly ripe, never been refrigerated, strawberries seemed fair. I already had a plan for the strawberries... Rustic Strawberry Tart.... I've been practicing all month at Powell & Company Cooks!... but with California strawberries... not these sweeties from Middleboro!

The strawberries were literally bursting which provided my tarts with an overflow of juicy strawberry liquid. I feared this would be problematic..... I was wrong.... they were so delicious I had trouble keeping my hands off them until dessert!

Really Easy to make - especially with instant pie crust! Yes, that's right. Betty Crocker Baby. You can always sub out the strawberries for any seasonal fruit... like Blueberries! Chow!

Rustic Strawberry Tart
Serves 4-8

Ingredients

1 box of Pillsbury or Betty Crocker Pie Crust Mix (just add water kind! not the kind in the refrigerator section)

4 cups sliced strawberries

1/4 cup sugar

2 teaspoons lemon juice

1/2 teaspoons corn starch

pinch salt

1 egg white, lightly beaten

1-2 tablespoons raw sugar


Directions
· Turn dough out onto a heavily floured surface, knead lightly. Divide dough into 2 equal portions; roll each dough portion into an approximate 8-inch circle. Cover and chill for about 10 minutes.
· Meanwhile, in a medium bowl, combine the strawberries, sugar, lemon juice, corn starch and salt. Stir to combine.
· Preheat oven to 350°. Uncover dough; place dough circles on a baking sheet lined with parchment paper. Arrange half of the strawberries in a pinwheel pattern in one of the dough circles, starting in the middle and forming concentric circles of strawberries, leaving a 2-inch border. Repeat with the second dough circle and remaining berries.
· Fold up the edges of the dough circles over the berries, crimping to seal. Lightly brush the pastry with the beaten egg white. Sprinkle the two rounds with the raw sugar.
· Bake for 45 minutes or until golden brown.

That Simple! Allow the tart to cool before serving.

March Cooking classes

For a very long time I dreamed of offering cooking classes.

A lot of things get in the way of dreams.
My two dream thieves were time and location.
Running a busy catering company takes up a lot of time.... running a busy catering company in a tiny kitchen...well, there goes your location.
As I said..all plans of cooking classes have been on hold, for a very long time.

My professional path has been a delicious journey thus far. From the commercial confines of Jubilee Catering - please don't get me wrong here, I loved Jubilee with all of my heart and miss it's rustic quirks everyday! - to the free flowing creative kitchen of Powell & Company Cooks! I am very grateful and can't wait to share everything with everybody!



Cooking classes will be posted monthly. Classes will be held on Tuesday and Saturday evenings. Check out http://www.powell-co.com/ for class schedules and menus. Classes are $45 per person, per class.


Join us this month as we experience delicious dishes from Soup to Nuts! Literally.
Delicious, Quick and Creative!
That's the mission of Powell & Company Cooks!
Here's what's going on this month...

March is known as the ‘hungry gap’; the lull between the end of winter and the start of spring. A perfect time to treat yourself simply sumptuous!

Curried Pumpkin Bisque exotic aromas of India and beyond. This soup is one of many quick and easy soup recipes I have developed along the way. This sweet and spicy variation has a surprise ingredient!


Black Bean Soup made with prosciutto and seasoned with chipotle is bold in flavor and satisfies with out the fat! Smokey and southwestern this soup is a fine addition to your next south of the border meal.

Toasted Eggplant Bruschetta has a creamy pesto spread. This savory appetizer is a favorite at parties and also makes a killer companion to any soup or salad. Easy do ahead directions and excellent freezability make this hors d'oeuvres a staple! When you hear bruschetta I bet you instantly think of fresh mozzarella, basil and chopped tomatoes all on top of a stale piece of bread.
That's because as Americans we are programmed to think that way. The literal culinary translation of Bruschetta is simply anything on bread, preferably toasted. I used to go crazy with different toppings, and found that the roasted eggplant is numero uno. I get people who hate eggplant to eat this.... do you know someone who needs a little awakening of the palate???

Moroccan Spiced Pork Tenderloin with apricot port wine sauce is a sure show stopper when entertaining. This is the 'Yeah, check me out, I rock in the kitchen' sort of dish. I like to serve this alongside mashed potatoes. You could do couscous or quinoa. But I have to say, there is something about the exotic flavor of a faraway land sitting beside a familiar comfort food. Kind of like the feeling you might get when traveling a foreign country knowing the American Embassy is right around the corner.

Roasted Beet Salad with Goat Cheese and Spiced Pecans is a restaurant worthy combination. Yes, roasting beets takes some time, but do a bunch all at once and delight in them all week. They are really good for you and brighten up mealtime!


March is going to be a lot of fun in the Studio. Bring your friends... Bring your family... Bring your appetite!
Bon Appetite!

Photos by Ed Nute

Flourless Chocolate Cake

Decadent and Delicious!

If you are anything like me winter gets old…….fast!
February can’t be over quick enough!
Living in the northeast we are programmed to pretend like we love the winter… like we planned it.
Skiing, Sledding, Hot Chocolate! Yeah!
Well, that only lasts so long. Some time in my mid twenties the reality sank in…..
Shoveling, School Cancellations, Heating Bills! Yeah!
Summoned to indoor projects I naturally turn to the kitchen. Thank God for the kitchen! The winter months are when I get acquainted with my oven. I have an open kitchen that sits in the center of my house, so when I start baking the oven doubles as a furnace….killing two birds here. Baking raises the temperature of my home by 3 degrees, no lie, I track this sort of thing… I told you winter makes me CRAZY.

Rather than sit and stew in my own seasonal pity-party, I seek out palatable pleasures beyond chicken soup. With Valentine’s Day acting as the official Hump Day of the Month; and all the good press around the subject; I focus on chocolate. Researchers have some news for chocolate lovers; it may be good for you. Who knew? Scientists reported preliminary evidence recently that cocoa and other chocolates may keep high blood pressure down, your blood flowing and your heart healthy. In addition, it will put a smile on your face!

Here I present to you the Chocolate Trifecta.
Flourless Chocolate Cake with Chocolate Ganache and White Chocolate Drizzle.

You can find the Flourless chocolate cake recipe listed on my website www.powell-co.com Trust me, it's an easy recipe if you follow the directions. If you've never made a flourless cake don't try to improv here, stay to the recipe! The flourless chocolate cake is very nice on it's own with a scoop of vanilla ice cream and a dusting of powdered sugar. But we have winter blues to contend with.. that's when the ganache and white chocolate get involved. Her are the simple steps to bring these three decadent individuals together.

To make the Fourless Chocolate Cake visit my website, http://www.powell-co.com/, listed under 'recipes' you will find it. Bake the cake a day in advance. Let cake cool in the spring form pan, cover and store it in the fridge overnight. When ready to frost remove from springform pan and set cake on wax paper , wire rack or cake plate.

Prepare the Ganache
8 ounces (227 grams) semisweet or bittersweet chocolate chips
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter

Place the chocolate chips in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.

To frost the cake be sure cake is cold. Brush any loose crumbs from the cake and place cake on wax paper, wire rack or cake plate. (Put the wire rack on a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier). Using a cake spatula, cover the sides and top of the cake with about 2 tablespoons ganache. This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour through a strainer. To cover cake, pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of cake, cover with leftover ganache. Refrigerate.

Prepare White Chocolate Ganache
Follow the ganache recipe, substituting the semisweet for white chocolate. When whisked and smooth, divide white chocolate drizzle into two batches. Add 1/2 teaspoon of pink food coloring gel to one batch (I am using a neon pink! I love it!) and whisk until coloring is even throughout. Fill a squirt bottle with the White chocolate. In one direction 'Drizzle' the white chocolate back and forth - or use the fork drizzle method by dunking a fork into the white chocolate ganache and drizzle over cake. Pop the cake back in the fridge to let it set a little. Using another squirt bottle or fork method, repeat the same 'drizzle' in the opposite direction. Place the cake back in the fridge for at least 30 minutes before decorating with strawberries or raspberries.

Tip: Work quickly with Ganache as it thickens as it cools. To revive your ganache into a smooth workable texture microwave in 15 second intervals to achieve desired consistency.

Photos by Ed Nute

Holiday Cookies

The Incredible Edible Gifts!

a little more about giving homemade happiness during the holiday season...

A tribute to Royal Icing

Check out these Chic Holiday Cookies...oolala...Might I say Sassy!!
I have to admit these cookies are getting a lot of attention around my house!

Isn't it amazing what a little royal icing and brightly colored nonpareils can do for a cookie

Although 'party favors' are not manditory, wouldn't you love to hand these out to holiday partiers? Also the perfect gift for teachers, neighbors and co-workers.

I have lovely memories of the holidays growing up.

Cookies played a big role.

My mother made what seemed like thousands of cookies throughout the month of December. Her repertoire consisted of 'nut rum balls' (which I sadly report I still don't have that recipe..arrrrrr) 'pecan sandies' 'chocolate chip' and an array of sugar cookies dusted with colored sugar. To my memory she never used Royal Icing...I was jealous of people who did! And I have to admit, up until this year I have been afraid of the whole idea of Royal Icing. This was the year to face the fear......and what a let down...Royal Icing is easy and fun!

I am now kicking myself for not finding out sooner.

Here are the results...and a few tips for those who are slightly skeptical

Chocolate Hazelnut Cookies

The Cookie. Choosing the cookie was easy. The December issue of gourmet magazine has a wonderful cookie review and recipes as their seasonal feature. The pictures are gorgeous and each recipe is inspiring. From this I pulled a couple of cookie recipes; Hazelnut Chocolate Cookies and Almond Brown Sugar. I stuck to my own sugar cookie recipe as it is always a winner. The trio make a perfect package for my iced delights.

I wanted to come up with my own original design so I looked for an icing recipes elsewhere. Having never made royal icing I felt it was important to consult her Majesty...Martha. I figure no one has the skinny on Royal Icing like Martha. Her recipe is simple and straight forward..no surprise there.

Royal Icing...as Martha would have it
Makes about 2 1/2 cups
2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
1 lemon, juiced

Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

When you get the icing to your desired consistency separate it into smaller batches to add color to. Play around with food coloring. I went for a vintage
pastel pallet. I store the separate colors in small plasic containers with fitted lids. I found icing the cookies in stages was the way to go. It definately tied my kitchen up for a full day, but it was worth it, the results were over the top.

My step by step

1. Make all your cookies in advance. Store them in airtaight containers until ready to ice. TIP: make sure your cookies have a golden brown edge. This will keep your cookies from going soft after you apply the Royal Icing.

Make your icing, separate and color. Store in airtight containers.

Lay your cookies out onto baking sheets or wire racks. Face side up, ready to ice.

Place icing in small pastry bag with a fine tip, or do what I did - I used disposable parchment patry bags found at the craft store, easy clean up and cheap! No fancy tips needed!

Layer your designs - allowing about 10 minutes between each application so the icing sets before applying a new color. Sprinkle on sugars before icing sets. TIP: If you are made the icing ahead of time it may go wet on you. whip with an electric mixer to fluff up the consistency.

Allow the iced cookies to dry for at least 8 hours in the open air. Don't worry that the cookies will go stale, there is enough moisture in the icing to keep that from happening...trust me!

Store cookies in an airtight container or place them directly into gift bags ready to hand out.

dreaming of sugar plums yet?????

Moroccan Spice Blend

Happy Holidays!!

Last week I participated in the Dovetales Holiday Boutique Show. The Event was fabulous!! Held at the new Plymouth Art Center, dozens of talented artisans came out to share thier creations with the public. I featured a Moroccan Spice Blend that has been evolving in my kitchen for years now.

Thanks to everyone who bought one! They make great stocking stuffers for the Gourmet in your family.

The blend is made up of ten exotic spices: Ginger, Cumin, black pepper, cinnimon, coriander, nutmeg, cayenne, paprika, garlic, clove

The uses for Moroccan Spice Blend are endless... from couscous to tagine... from dry rubbing meat to roasting pecans!

Hemming and hawing over the whole gift exchange?? If you are anything like me and everyone I know, this is NOT the year to being going all out on extravagant gifts. Financially we are all counting our pennies and enviromentally do we really need so much stuff??? I am pretty sure the Salvation Army can only handle so much of our unwanted things....

So, how does the smart, savvy, slightly frugal gift giver manage?? Homemade gifts! That's right, like our granmother's used to do...only better! I've been doing this for quite some time now, and take it from me...it's fun, affordable and every one loves it!

Here is my Moroccan Spiced Pecan Recipe to get you going.. plus you will need a really cute apron and classic holiday tunes to set the scene!

Moroccan Spiced Pecans

Makes 1 pound

Ingredients:
1 pound pecan halves
1 tablespoons olive oil
2 tablespoon butter - melted
3 tablespoons brown sugar
2 ½ tablespoons Powell & Company Moroccan Spice Blend
1 teaspoon sea salt

Preheat oven to 375 degrees
In a mixing bowl gently toss pecans with olive oil. Spread pecans out evenly on a baking sheet. Bake for 5 minutes, giving them a toss at 2 ½ minutes.
While the nuts are roasting, combine brown sugar, Moroccan spice mix and salt in a large bowl, set aside. Place melted butter in a medium bowl. Add hot pecans to the melted butter and gently mix.

Move buttered nuts to the spice mix and toss; be sure to evenly coat the nuts

Transfer coated nuts back to the baking sheet, spread evenly and roast for an addition 7-8 minutes, tossing once halfway through baking time.
Let pecans cool on the baking sheet completely before storing in an airtight container.

Moroccan Spiced Pecans are great for snacking, topping salads and cocktail hour!

Check out my article in Dovetales Magazine for 6 great recipes and other great ways to create your own personalized gifts.

Quebec City

Oh, Quebec...

This august I found myself with my family in Quebec, what a city, if you have never been, GO! It is the closest thing to being in Europe without having to get on a plane...well you could take a plane, the car ride is really long....but the idea here is that within the North American Continent you CAN drive to Old Quebec a place where the people are friendly, the streets are clean and the beautiful french language is spoken all around you.

The City is celebrating it's 400 anniversary so the place is action packed. The streets are alive with performers of all types...dancers, musicians and magicians. Action is literally everywhere. The restaurants are truly fantastic with endless options of where to eat.

We stayed right at the port at Hotel Belley http://www.blogger.com/www.oricom.ca/belley, an adorable small boutique hotel with a very salty vintage style.... if you can imagine that. We arrive, check in and walked right out our door into a pedestrian wonderland. The city's walkability is amazing. We parked our car once and didn't use it until we left. With three days in the city and no reservations we had to get creative and assertive in our dining quest.

While my husband and son checked out the street performers I window-shopped all the restaurants, grabbing menus and speaking with friendly hosts. I quickly found that a good meal is easily found, and you don't have to look far for a great meal, although you do need reservations at Saint Amour!

Our plan was to go casual pretty much across the board and chose mostly bistro style restaurants offering outdoor seating, vegetarian fare for my son, a good burger for my husband, and something inspiring for me!

'le lapin saute' at 52 Petit Champlain offered all of that! The burger came with hand cut fries you dip in homemade mayonnaise; the Pasta Prima Vera offers FRESH PASTA with thin ribbons of zucchini, roasted peppers and feta in a garlicky butter sauce that is surprisingly light; and the smoked salmon is done PERFECTLY on this aromatic hard wood plank.
We sat under a canopy on a slate patio, which I noticed was heated for cooler nights!

After our lovely meal we visited many of the galleries located in the petit champlain quarters. Here at galerie d'art du Petit Champlain we met Philip. World's greatest art salesman. I overheard a costumer tell him he could sell Santa the Elves. I thought that was cute. Almost as cute at Philip. www.gapc.ca

Oh, Sunset Lake

My wonderful sister Kelly has a quaint little cottage on Sunset Lake, New Hampshire. Nestled in rural Greenfield, Sunset Lake has become the official headquarters of Girls Weekend.

Girls Weekend has become a tradition, and we try to have as many as the summer (and Bob and Chris, our husband's) will allow us. With warm mountain breezes and a sunny dock calling our names it is easy to drift off into total relaxation, which we do plenty of. But the reality of it is we can't relax, not until we've cooked a feast. Kelly and I are Gourmet Heavyweights and Girls Weekend is when the gloves come off! We pack the back of her wagon with the most unbelievable culinary ingredients available to mankind and head north. Kelly also makes sure we have plenty of top notch white wine to sip during our grandiose gourmet preparations, luscious red with dinner and Patron for pre-preparation margaritas.
Okay, admit it, you wish Kelly was your sister.
Menus are always mapped out before we head North. We plan everything but the produce. Rosaly's Organic Farm will dictate our veggies....

And our Flowers....

Gotta love Rosaly's

Dinner this Evening will be Moroccan Chicken with Dried Apricots and Olives, Roasted Beets, Sauteed Zucchini and Minted Cous Cous (recipes to be posted soon on my website!)


We used Bone in Chicken Thighs for our Moroccan Delight. I like to use the darker thigh meat in ethnic dishes with lots going on. The flavor of dark meat is richer and gamier than white meat. It doesn't get lost in the mix of heavy spices, sweet apricots and tangy olives used in this dish. It's important to allow the chicken to marinade for several hours.

Get your grill going! We use an old school Weber with lots of hot coals, but a preheated piping hot gas grill works just as good.

When our coals are hot we preheat the oven to 350 degrees. The chicken is grilled for 3 minutes on each side, just to char and sear in all the flava-flav. The grilled chicken is then placed in a roasting pan or ceramic casserole dish. A beautiful saute of shallots, butter, garlic, dried apricots, olives and reserved marinade is added to the chicken, and the dish is covered. Bake for 30 minutes.

Summers not over yet, and fall is the best time in the Monadnocks! There will be more Sunset tales to come!