We just brought in Aged Espresso Balsamic, yum! We can think of about a million uses for this amazing concoction, but let's start with this treat, a special recipe developed by Rachel Bradley, enjoy!
5 large egg yolks
2/3 cup + 2 Tbs. granulated sugar
16 oz. mascarpone - softened
1 cup heavy whipping cream
1/4 cup sweet Marsala wine
3/4 cup strong brewed coffee or espresso
24 lady fingers
3 tablespoons rum
3 tablespoons Arome Espresso Balsamic
1/3 cup ground chocolate
Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume. Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer. Set aside and allow to cool for 10 minutes.
In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form. Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture. Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.
Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer. Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover. Sprinkle with ground chocolate. Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover the tiramisu with plastic and refrigerate at least 6 hours.
I was grateful for the opportunity to share some Indian food recipes with the gorge at our Taste of India event last night! I enjoyed testing out a variety of chutneys and dishes that I had not previously made and I always enjoy the long, but so worth it process of multi-day yogurt marinades. I hope you get a chance to enjoy some of these recipes too!
Indian Food Basics
We went over a few spice and food basics last night, summarized here:
Asafoetida (Hing) Powder - Common in Indian cooking and often paired with turmeric in spice blends, it is widely found in lentil, curry and vegetable dishes in India and is added to balance sweet, sour, salty and spicy flavors.
Black Cardamom - The smoky cousin of the green cardamom most are familiar with in Norwegian desserts, coffees and teas. I use this for savory Indian cooking when a little smoky flavor is ideal. Comes in pods or powder.
Black Salt - A sulfurous salt that's actually more pink in color than black. It's used sparingly to add a unique flavor to Indian dishes.
Cumin Seed - know them, toast them and love them.
Curry Leaves - I ordered and grew my own curry leaf tree, kept inside since it's a tropical plant, the flavor of fresh curry leaf is irreplaceable. These plants like a south facing window and don't like being below 60 degrees in my experience. www.logees.com/curry-leaf-murraya-koenigii.html
Naan & papadums - buy at a nearby Indian grocer. I found mine at Baazar in Beaverton.
Grated Cane Jaggery - This is just an unrefined cane sugar that is often sold in a cane shape. In our area latino grocers are pretty common and you can usually find this item there as well, where it is often called Piloncillo.
Garlic & Ginger Paste - see Aloo Matar recipe below.
Chicken Tikka Masala
This dish takes a little effort on the preparation side, but is sooo worth it! It freezes well, so make a big batch and enjoy! I just made a big batch for an overnight rafting trip and it was a hit.
CHICKEN TIKKA MASALA
Start at least 1 day in advance
Spice level - Mild
Yogurt - Chicken Marinade
2 tsp. house blended garam masala
5 large garlic cloves, minced
4 teaspoons grated fresh ginger
4 teaspoons ground turmeric
2 teaspoons freshly ground coriander
2 teaspoons ground cumin seed
1 tablespoon kosher salt
1½ cups full fat yogurt, but not Greek yogurt (I use Nancy's)
2 pounds skinless, boneless chicken breasts, halved lengthwise
3 tablespoons ghee or butter
1 small white onion, thinly sliced
¼ cup tomato paste
6 black cardamom pods, crushed
1/2 teaspoon crushed red pepper flakes
1 28-ounce can diced tomatoes
2 cups heavy cream
1 cup chopped fresh cilantro. 3/4 c for sauce and 1/4 cup for garnish.
Diced hot peppers for garnish if more heat is desired.
To Make Marinade:
Combine marinade spices in a small bowl and set half of spice mixture aside. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill overnight.
To Make Sauce:
To make the sauce, heat ghee or butter in a large heavy pot over medium heat. Add sliced onion, tomato paste, crushed black cardamom pods, and chili pepper flakes and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Once you have the sauce simmering, preheat your broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes. Cube chicken into bite-size pieces and add to your sauce along with any remaining marinade and simmer until chicken is cooked through, about 10 minutes.
Garnish with cilantro and diced spicy green peppers if more heat is desired.
This recipe was shared from How To Cook Indian, a book we carry at Arome by Sanjeev Kapoor with the exception of my addition of ghost pepper salt:
A one dish vegetarian meal that's easy to prepare and can be made in a range of spice levels.
2 Tbl vegetable or peanut oil
1 bay leaf - crumbled
1 tsp. cumin seeds
2 medium red onions, chopped
1 1/2 tsp of ginger paste (make in a food processor or buy. Ratio is 7 inches of ginger to 3 Tbl water)
1 1/2 tsp of garlic paste (make in food processor or buy. Ratio is 25 peeled cloves to 1/2 c. water)
1/4 tsp red chile powder (I used Anaheim for this)
4 small russet potatoes, peeled and cut into 1/2-inch cubes
8 oz tomato puree
1 1/4 cup sweet green peas (put these in at the very end)
1 tsp. garam masala
1 tsp. Ghost Pepper salt
2 Tbl finely chopped fresh cilantro
1. Before you begin make sure you have the onions, chopped potatoes and 3 cups of water next to your stove. Place a medium nonstick pan over medium heat and add oil. Once oil is shimmering add in bay leaf and cumin and toast until seeds begin to change color. Quickly add the onion and saute until golden brown, about 3 minutes. Add ginger and garlic paste and saute for 30 seconds.
2. Add turmeric, coriander and chili powder, saute for 30 seconds. Stir in potatoes and 3 cups of water. Cover and cook for 5 minutes until potatoes are tender.
3. Stir in tomato puree, cover and cook 8 minutes more.
4. Add garam masala and salt, cover and cook for 10 minutes on low.
5. Add sweet peas and cook for an additional 5 minutes on low until peas are tender.
6. Garnish with cilantro and serve hot!
Cilantro & Mint Chutney
I love this spicy, fresh chutney! It's great on papadams or over the top of any number of lentil and masala dishes. Cater the spice level to your preference.
1 cup chopped fresh cilantro
1/2 cup chopped fresh spearmint (you can rehydrate 1/4 cup of dried spearmint by soaking it in cold water for at least 10 minutes and then draining, the mouthfeel isn't quite as good, but it gets better the longer the prepared chutney sits before serving. Don't use peppermint here).
2-3 serano chiles, chopped
1/2 tsp. black salt
1/4 tsp grated cane jaggery
1 tsp amchur powder
1/2 lemon, fresh squeezed
First blend the fresh herbs and chiles in a food processor until smooth, then add remaining ingredients. You can add more salt to taste and again I like a little ghost pepper salt here.
Ginger and Tomato Chutney
Try this chutney with fresh bread or papadums! It's best when you get it really smooth in a food processor, so the texture of the onions is eliminated.
1 Tbl peanut oil
1 - 28oz can of diced tomatoes, well drained
3-inch piece of ginger
1 medium white onion, chopped
1 Tbl white sesame seeds
1 Tbl peanuts
1 tsp cumin seeds
2 tsp red chili powder
1 Tbl grated cane jaggery
1/2 tsp ghost pepper salt
1/2 tsp black or brown mustard seeds
10 fresh curry leaves
1. Place a shallow non-stick saucepan over medium heat and add 2 tsp of oil. When the oil is shimmering add in chopped onion, ginger and tomatoes. If you have a pull chopper you can process the onions and ginger really quickly. Stir and cook this for at least 20 minutes or until mixture is homogeneous, don't skimp on the time here, it can take upwards of 30 minutes depending on your stove and pan.
2. Add the following to a food processor and process until smooth: sesame seeds, peanuts, cumin, chili powder, cane jaggery, salt. Set aside.
3. Place a small non-stick pan with a lid handy over medium heat and add another 1 tsp. of oil. When oil is shimmering add in mustard seeds and curry leaves. Hover lid over pan until seeds begin to sputter, mustard seeds will try to escape the pan and fly at your face, so keep that lid over as they heat up to avoid hot mustard in the eye. Add into chutney and stir.
4. Let cool completely and refrigerate for up to 2 weeks.
For best results get fish dry first. Sprinkle with salt and pepper and let sit for about 5 minutes. Add flour to a shallow dredging dish and lightly coat both sides. Add 1 Tbl of Lemon Olive Oil in a frying pan large enough to lay both fillets flat and heat over medium heat until oil glistens, add 1 Tbl of butter and melt.
Add sole to frying pan and cook until golden brown on first side (Approx 3 min). Flip fish gently and fry until second side is golden and fish flakes apart with a fork. Remove sole from pan and set onto a warming plate.
Add 1 Tbl of butter to pan and add minced shallots. Cook over medium heat until soft, about a minute. Add 1/4 dry white wine and scrape up any browned bits. Add chicken broth and bring to a simmer until liquid is reduced to about a 1/3 cup (larger dia. pans will evaporate faster than small dia. deeper pans).
Stir in lemon juice, capers and simmer again until sauce is reduced to about a 1/2 cup. Remove from heat and whisk in 1 Tbl of butter at a time until sauce is thickened. If you have fresh parsley you can mix in a couple of tablespoons of minced fresh parsley as well.
Serve immediately over a rice (saffron rice if you have it) with a side salad.
For the Roasted Butternut Squash
1 medium butternut squash peeled, and cut in to 3"-4" "sticks" no more than 1" thick
2 tablespoons of intense Arbequina EVOO
2 tablespoons of Cinnamon Pear Balsamic
1 teaspoon sea salt
freshly ground pepper
Toasted Pumpkin Seed & Sage Pesto
1/4 cup tightly packed fresh sage leaves
1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup Mushroom and Sage Infused Olive Oil
1/3 cup + 1/3 cup ricotta salata or feta. Grated Pecorino can be used as a substitute
sea salt and pepper to taste
To Roast Squash
Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet. Liberally season the squash with salt and pepper.
Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.
To Make Pesto
In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.
Arrange the butternut squash on a decorative platter. (I built tall stacks with the butternut squash sticks). Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.
I wanted to share our quick pickling recipes with everyone who wasn't able to make it to our class this summer. Quick pickles are a great way to preserve an abundance of veggies and add a healthy flavor pop to your salads, tacos and just about anything really. The garam masala pickled onions are my absolute favorite on a salad of mixed greens with goat cheese.
Basic Cucumber & Carrot Pickles
1/2 English cucumber or 2 pickling cucumbers
1 large carrot, peeled and sliced
1 Tbl Kosher Salt
1 ½ cups boiling water
½ cup Champagne Wine Vinegar
1 cup sugar
1 bay leaf
3 whole allspice berries
Directions. Combine salt, water, champagne wine vinegar, sugar, bay leaf and allspice berries in a pot. Mix cucumbers into solution and refrigerate for at least 2 hours before serving.
2 medium sized zucchini
1 Tbl Ma’s Pickling Spice
1 Tbl Kosher Salt
1 ¼ cups boiling water
½ cup Organic Red Wine Vinegar
¼ cup sugar
Directions. Combine salt, water, vinegar, sugar and pickling spice in a pot. Mix cucumbers into solution and refrigerate for at least 2 hours before serving.
Garam Masala Onions
1 small red onion, thinly sliced wedges
1 cup Sherry Reserva 25-year Age Vinegar
2 tsp. Garam Masala Spice Blend
2 Tbl Kosher Salt
¼ cup sugar
½ cup water
Directions. Combine sherry vinegar, garam masala, salt, and water into a pot and bring to a boil. Immediately pour heated brine over onions in a mason jar and refrigerate for at least 2 hours before serving.
To make this dinner start your dressing first by whisking all ingredients together in a small bowl. If you want the curry to infuse into the oil you can heat up the oil prior to mixing. Once the dressing is mixed steam the chard for 3-5 minutes and grill your brats. Let brats rest for at least 5 minutes prior to slicing. If you like a sweeter curry dressing try using a 1/3 cup of Gravenstein Apple Balsamic. This dressing would also work great on a Kale salad with fresh grapes, apples and pepitas.
foil pouch. Drizzle with Arbequina EVOO and Pomegranate Balsamic and allow to marinate for 30 minutes in a sealed pouch. Grill mushrooms while the steak is cooking. Pouch should be steaming and aromatic in 10-15 minutes.
While steak is resting make a balsamic reduction by putting 1/2 cup of traditional balsamic in a shallow pan and cooking over medium high heat until the vinegar coats the back of a spoon. Assemble salad by adding mixed greens to your bowl and topping with chopped grilled zucchini, scallions, mushrooms, sliced steak and crumbled blue cheese. Top with balsamic reduction.
Cajun night at Arome was a delicious experience trying some authentic Cajun flavors created by Dave Sliwa and his lovely daughter. The duo made a blackened salmon, jambalaya and gumbo and shared their technique and recipes, lucky us!
1 Tablespoon Spanish Paprika
2 ½ teaspoons Salt
1 teaspoon Onion Powder
1 teaspoon Cayenne Pepper
1 teaspoon White Pepper
1½ teaspoon Black Pepper
½ teaspoon Dried Thyme
½ teaspoon Dried Oregano
6 Salmon Filets
1 Stick Butter
Mix all seasoning mix ingredients thoroughly in a small bowl.
Melt one half of he butter and reserve.
Place the other half stick of butter in a large cast iron fry pan and place on high heat.
Allow the pan to get as hot as possible – beyond the smoking point. Leave it on high heat for at least 10-min prior to cooking the fish.
Dredge the flesh side of the salmon filets in the melted butter and then cover the flesh side only with the spice mixture, patting it on generously and evenly by hand.
Place the filets in the hot pan, flesh side down and allow to cook until the meat has charred (2-3 min). Turn the filets over and cook until the skin has become crispy (3-4 min). Serve hot.
2 Whole Bay Leaves
2 teaspoons Salt
½ teaspoons White Pepper
½ teaspoon Cayenne Pepper
½ teaspoon Black Pepper
½ teaspoon Dried Thyme
½ teaspoon Dried Oregano
2 Cups Onions – chopped
1½ Cups Green Bell Peppers – chopped
1 Cup Celery - sliced
¾ Cup Vegetable Oil
¾ Cup All-Purpose Flour
1 Tablespoon Garlic – minced
5½ Cups Seafood Stock
1 Pound Andouille Sausage – sliced
1 Pound Medium Shrimp
1 Dozen Medium Oysters
¾ Pound Crab Meat
1 Cup Okra – sliced
2½ Cups Cooked Rice
Combine the onions, bell peppers, and celery in a bowl and set aside.
Combine and mix the seasoning ingredients and set aside.
Heat oil in large heavy skillet over high heat until it begins to smoke.
Gradually add the flour, whisking constantly and continue cooking. Whisk until the roux changes color to a dark red-brown to black - depending upon your taste (about 2-6 minutes).
Immediately add half of the vegetables and stir well while cooking for about 1-2 minutes. Add the remaining vegetables and cook for 2-minutes, stirring frequently. Add the seasoning mix continue to cook for 2-minutes. Add the garlic and cook for 1-minute and remove from heat.
Meanwhile – place the stock in a large Dutch oven or saucepan and bring to a boil. Add the roux by spoonfuls to the boiling stock, stirring each addition until dissolved.
Add the sausage and return the mixture to a boil. Allow to boil for 15-minutes stirring occasionally, and then reduce heat and simmer for 10-minutes.
Add the shrimp, oysters and their liquid, and crabmeat.
Return to a boil over high heat, stirring occasionally, then remove from heat and skim any oil from the surface.
Serve immediately in a bowl over a formed scoop of cooked rice.
Chicken, Sausage, and Tasso Jambalaya
2 Whole Bay Leaves
2 teaspoons Cayenne Pepper
1½ teaspoons Salt
1½ teaspoons White Pepper
1 teaspoon Dried Thyme
½ teaspoon Black Pepper
½ teaspoon Dried Sage
2 Tablespoons Butter
½ Pound Tasso – chopped (spiced ham can be substituted) about 2-cups
¾ Pound Chicken Breast – chopped
¾ Pound Andouille Sausage
1 Cup Onions – chopped
1 Cup Celery – sliced
1 Cup Green Bell Peppers – chopped
1 Tablespoon Garlic – minced
½ Cup Tomato Sauce
1 Cup Tomatoes – peeled and chopped
2½ Cups Basic Chicken Stock
1½ Cups Rice – uncooked
Combine the seasoning mix and set aside.
Heat the butter in a large saucepan over high heat.
Add the tasso or ham and cook until browned (about 3-minutes).
Add bits of the seasoning mix with each layered addition.
Add the chicken and continue to cook until the chicken is browned (about 4-5 minutes).
Stir frequently and scrape the bottom of the pan to free any charred bits of flavor.
Add half of the veggies and all of the garlic and season them.
Cook until the vegetables begin to get tender (about 5-8 minutes) stirring often and scrapping the pan bottom as needed.
Stir in the tomato sauce, and cook for 1-minute.
Stir in the remaining vegetables and the tomatoes.
Reduce the heat to a simmer. Add the stock and the rice mixing well.
Allow to simmer on low until the rice is completely cooked (about 45-min).
Stir well, remove the bay leaves, serve hot.
2 cups frozen blueberries
1/3 cup Cascadian Raspberry Balsamic
1 fresh banana, cut up
1 cup packed fresh baby kale
1/4 cup High Oleocanthal EVOO, such as Hojiblanca
2 Tablespoons chia seeds
Soak the chia seeds in 1/3 cup Cascadian Raspberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth.
Makes 2 generous portions or 4 smaller servings
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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