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Cherry Salad with Goat Cheese

Posted on February 14, 2019 by admin Leave a comment

February is national cherry month! When most people think of cherries they think dessert of course, but don’t overlook savory cherry dishes. My cherry salad with goat cheese is a colorful, easy start to any meal. It’s also perfect for a light lunch or even Sunday brunch.

From deep red to bright yellow, cherries are bursting with color, flavor, and nutritional benefits. On a recent visit to San Francisco, one of the local merchants had thousands of huge red and yellow cherries on display and I couldn’t resist!

I was very excited to bring them home to make not only desserts, but also this wonderful salad.

Salad:

3 cups red cherries, pitted

3 cups yellow cherries, pitted

4 oz goat cheese, crumbled

5 oz candied walnuts

10 oz mixed spring salad, rinsed and drained

Dressing:

4 TB olive oil

2 TB champagne vinegar

2 tsp honey

Salt and pepper to taste

Instructions:

1. Whisk together dressing ingredients and chill for 10 minutes.

2. In large mixing bowl combine salad greens, cherries, and dressing. Toss lightly to evenly coat salad.

3. Divide into four portions on individual serving plates.

4. Sprinkle goat cheese and walnut over each salad and serve immediately.

Happy cooking!

The Petite Gourmande

© 2019 by Ruth Barnes, all rights reserved

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Pomegranate Salad

Posted on December 3, 2018 by admin Leave a comment

One of the many things I like about Winter is that pomegranates are in season. Pomegranates are one of the oldest known fruits, and one of the most beneficial for the deep, rich juice in their seeds, called arils. The best part about pomegranates is how much you can do with them! You can juice them, eat them whole, add them to other foods, and even decorate with them. I have even seen dwarf pomegranate trees that can sit on a desk. I have many happy memories of cutting them from a tree at my friend’s house as a child.

One of the fun things to do with pomegranates is to add them to salads. Their seeds look like ruby red jewels, and they make any dish prettier. I like adding goat cheese to mine, but you can add them to any salad you like to add color and a little bit of sweetness. They are a wonderful and colorful garnish over greens. Candied pecans and dates round out this salad with a sweet finish.

Serves 4 to 6

Ingredients:

Salad:

12 ounces spring mix salad

1 cup pomegranate seeds

1/2 cup pitted, sliced dates

1/2 pound candied pecans

1 cup crumbled goat cheese

Dressing:

1/2 cup pomegranate juice

2 tablespoons pourable honey

3 tablespoons olive oil

2 tablespoons champagne vinegar (or red wine vinegar)

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

1. Place the salad greens in a large serving bowl. Top with the pomegranate seeds, dates, and pecans.

2. Whisk together the dressing ingredients in a small bowl.

3. Pour the dressing over the salad and sprinkle the goat cheese on top.

Happy cooking!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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Butternut Squash Soup

Posted on November 17, 2018 by admin Leave a comment

Butternut squash is one of the hearty winter squashes that can be used for soups, salads, and other side dishes. This soup warms the heart on a late cold autumn day. It reminds me of growing up on the farm when my father and I would spend and afternoon harvesting these beauties.

Ingredients:

4 pounds cubed fresh butternut squash (or two 32-oz packages pre-cut butternut squash)

3 shallots, chopped

1 tsp pumpkin pie spice

8 cups low sodium chicken stock

2 TB unsalted butter (for sautéing)

2 bay leaves

Salt and pepper to taste

Directions:

1. In saucepan or dutch oven, sauté shallots until translucent.

2. Add butternut squash and season with pumpkin pie spice, salt, and pepper.

3. Add chicken stock and bring to a boil. Lower heat and let simmer for 40 minutes.

4. Taste and adjust seasonings if necessary.

5. Remove from heat and allow to cool until lukewarm. Discard bay leaves.

6. Puree in blender until smooth.

7. Return to pot and continue to simmer for 10 minutes on low heat. Serve with crusty croutons. Enjoy!

Enjoy!

The Petite Gourmande

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Pumpkin Roll

Posted on November 10, 2018 by admin Leave a comment

This roulade-style dessert is reminiscent of fall’s most classic flavors. It can be made with regular cream cheese or pumpkin. Both ways are equally delicious and I alternate on the cream cheese as my husband prefers the pumpkin and my daughter prefers the regular cream cheese. My own personal favorite uses hazelnuts.

Serves 16

Ingredients:

For the Cake

¾ cup all purpose flour

1 tsp baking powder

1 tsp pumpkin pie spice

1 tsp cinnamon

½ tsp ground ginger

¾ cup sugar

¼ tsp salt

For the filling

¾ cup pumpkin puree

3 large eggs

½ tsp orange extract

1½ cups finely chopped walnuts (or roasted hazelnuts)

¾ cup confectioners sugar, plus more for dusting

8-oz whipped cream cheese (or pumpkin spice cream cheese)

3 TB unsalted butter, softened

Directions:

1. Preheat oven to 350°.

2. Great a 16 x 12 inch nonstick jelly roll pan and dust with flour. Set aside.

3. In a medium mixing bowl beat eggs, sugar, pumpkin, and orange extract with electric mixer until smooth.

4. In a separate bowl sift the flour, baking powder, salt, ginger, cinnamon, and pumpkin pie spice. Slowly add the dry ingredient mixture into the wet and mix until well combined and smooth.

5. Pour the batter into the jelly roll man and level with spatula. Sprinkle with chopped nuts.

6. Bake for 15 minutes or until toothpick comes out clean when inserted. Let cake stand until cool.

7. Dust a large, clean dish towel with confectioners sugar and carefully invert cake onto towel.

8. Gently roll cake into a log and chill in refrigerator for 30 minutes.

9. Make the filling by combining cream cheese, confectioners sugar, and butter with electric mixer and beat until smooth.

10. Remove cake from refrigerator and carefully unroll. Spread filling evenly onto cake. Re-roll cake into log shape and refrigerate.

11. When ready to serve, cut into wheels and dust with a little more confectioners sugar.

Happy Thanksgiving!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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Lamb Tagine with Apricot and Prunes

Posted on November 4, 2018 by admin Leave a comment

This sweet and savory tagine pairs wonderfully with dried fruit and nuts such as apricots, prunes, and walnuts. Dried fruit is frequently used in Moroccan cooking; look for fruit that is still somewhat moist and not too dry. Serves 4 to 6.

Ingredients:

– 3 tablespoons olive oil

– 3 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch cubes

– 1 large yellow onion, chopped

– 1 teaspoon cinnamon

– 2 teaspoon freshly grated ginger

– 1 teaspoon turmeric

– 1 teaspoon cumin

– 1/2 bunch cilantro, chopped

– 1 teaspoon salt

– 1/2 teaspoon pepper

– 1 1/2 cups low-sodium beef broth

– 3 tablespoons honey

– 1 cup dried apricots

– 1 cup dried, pitted prunes

– 1 tablespoon sesame seeds, for garnish

– 1/2 cup walnuts halves, for garnish

Directions:

1. In a cooking tagine or Dutch oven, heat the olive oil and brown the lamb on all sides. Remove the lamb to a platter.

2. Sauté the onion for about 5 minutes, until they begin to soften. Return the meat to the pan and add the cinnamon, ginger, turmeric, cumin, cilantro, salt, and pepper. Continue cooking for about two minutes.

3. Add the beef broth. Lower the heat, cover, and simmer for one hour 15 minutes.

4. Stir in the honey, apricots, and prunes, and cook for a further 15 minutes.

5. Remove the lamb and fruit from the tagine and place on a serving tagine or platter. Spoon the sauce over the meat and fruit.

6. Garnish with the walnut halves and sesame seeds.

Happy Cooking!

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Chocolate Soufflé

Posted on October 27, 2018 by admin Leave a comment

One of todays favorite around the world, chocolate soufflé is a delicate dessert that will leave anyone asking for more. Once baked, they should be served immediately to look its best.

Ingredients:

8oz of semi-sweet chocolate

1/4 cup of sugar

3 egg yolks, left at room temperature

7 large egg whites

2 tbs of butter

2 tbs of granulated sugar, for lining

6 ceramic ramequins (5 oz.)

pinch of salt

1 teaspoon of orange extract

Directions:

1. Pre-heat oven at 375 degrees.

2. Butter the inside of ramequins and sprinkle granulated sugar lightly.

3. Melt the chocolate in double-broiler over simmering water and stir until completely smooth texture is obtained.

4. Remove the melted chocolate from heat and add in the egg yolks on by one. Mix well and set aside.

5. In the mixer, beat the egg white on medium until soft pick. Raise to high and add sugar slowly until stiff pick.

6. Gently fold the egg white mix one quarter at a time into the chocolate mixture until completely combined.

7. Place ramequins on baking tray and fill each one to make them 3/4 full.

8. Pass the end of your thumb around the circumference of the ramequin to help the soufflé rise evenly.

9. Bake for 20-25 minutes until soufflé rises and the top is still jiggly in the center.

10. Serve immediately.

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Harvest Vegetables with Fruit and Nuts

Posted on October 15, 2018 by admin Leave a comment

Harvest Vegetables with dried fruit and nuts, a recipe by Ruth Barnes, The Petite Gourmande

My harvest baked vegetables with fruit and nuts recipe combines my favorite flavors of fall: hardy winter squash, sweet potato, and nuts. The rich sweetness of dried fruit brings a warm welcome to the autumn table. It is generally served as a side dish. Meat—such as lamb or beef—can be added to make it a main course any time of year. But it makes an especially interesting and unexpected Thanksgiving side-dish! Serves 4-6

Ingredients

2 pounds butternut squash, cubed

1 large sweet potato or yam, cubed

10 ounce bag frozen pearl onions

½ cup dried pitted prunes

½ cup dried apricots

½ cup roasted shelled chestnuts

½ cup shelled pecans, halved

5 whole cloves garlic

3 TB olive oil

½ tsp kosher salt

½ tsp black pepper

2 TB honey

2 cups low sodium light chicken stock

1 TB ground cinnamon

Instructions

1. Preheat oven to 350°.

2. In a large baking dish combine squash, sweet potato, pearl onions, garlic, and dried fruit. Mix well with olive oil, salt, and pepper, coating the mixture evenly.

3. Add the chestnuts and pecans. Sprinkle with cinnamon and drizzle honey on mixture.

4. Pour in chicken stock and cover with aluminum foil.

5. Bake covered for 30-40 minutes or until vegetables are soft.

6. Serve as a hardy side dish alongside a main course.

Happy cooking!

The Petite Gourmande

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Spicy Carrot Soup with Ginger

Posted on October 6, 2018 by admin Leave a comment

M’rrq del Chijou

This bright and colorful soup has a light kick of ginger and cinnamon. Perfect for when things start to get a little chilly. If you have extra carrots, this is a great way to put them to use and get another serving of vegetables.

Serves 4 to 6

Ingredients

o 2 tablespoons olive oil

o 3 medium shallots, chopped

o 3 cloves garlic, chopped

o 1 teaspoon ground cumin

o 1 teaspoon sweet paprika

o 1 teaspoon ground ginger

o ½ teaspoon cinnamon

o ½ teaspoon turmeric

o 2 pounds carrots, peeled and cut into quarters, plus extra carrots, shredded, for garnish

o 6 cups low-sodium chicken stock or broth

o 1 teaspoon salt

o ½ teaspoon pepper

o ½ bunch cilantro, chopped, for garnish

Directions

1. In a large saucepan, heat the olive oil on medium heat and sauté the shallots and garlic for 5 minutes or until soft and translucent.

2. Add the cumin, paprika, ginger, cinnamon, turmeric, carrots, stock, salt, and pepper and bring to a boil.

3. Lower the heat and simmer, covered, for 30 minutes.

4. Remove the pan from the heat and allow the soup to cool, to avoid hot liquid spurting from the blender.

5. Puree the mixture in a covered blender, in small batches, on low.

6. Reheat the soup, place in serving bowls, and garnish with cilantro and shredded carrots.

Happy cooking!

The Petite Gourmande

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Rosh Hashanah

Posted on September 8, 2018 by admin Leave a comment

With the holiday season approaching, one of these is the Jewish New Year (called Rosh Hashanah). It is a celebration which is not only the beginning of a new year, but also a time to spend with family enjoying special meals, songs, and companionship. One of the customs is to enjoy sweets such as apple slices dipped in honey, pomegranate fruit, and sweet baked goods which represent the wish of a sweet and happy new year.

One of the main courses that I make for my family for the festive meal is brisket of beef with apricots, prunes and vegetables. Another is chicken roulade with apricot sauce and couscous. Both of these emphasize the sweet character of this special holiday.

My gift for you for the new year is my Slow Cooker Moroccan Brisket with Apricots and Prunes. Find my Chicken Roulade recipe and many more in my book, Sharing Morocco.

Serves 4 to 6

Ingredients

2 carrots, chopped

1 celery stalk, chopped

1 large onion, sliced

1 cup frozen pearl onions

4 lbs beef brisket

1 tsp sweet paprika

1 tsp cumin

1 tsp cinnamon

½ tsp allspice (or baharat spice)

1 TB salt

½ TB pepper

1 cup dried apricots

1 cup dried prunes

2 cups low-sodium beef stock (or vegetable stock)

3 TB honey (optional)

Instructions

1. In the bottom of a large, 6-quart slow cooker, arrange the carrots, celery, onion, and pearl onions.

2. Place the brisket on top of the vegetables.

3. In a mixing bowl, combine the paprika, cumin, cinnamon, allspice, salt, and pepper, and sprinkle the spices all over the brisket and the vegetables.

4. Arrange the apricots and prunes around the brisket. Add the broth and honey (if using), cover and cook on a low for six to eight hours or until the brisket is tender.

5. Remove the brisket, cover, and let it cool. Slice the brisket against the grain. Place on a serving platter and arrange the fruit around it.

A happy and healthy new year to all!

The Petite Gourmande

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Butternut Squash with Chickpeas

Posted on September 2, 2018 by admin Leave a comment

Every autumn, we loved romping through the fields on our farm, picking pumpkins and squashes. Butternut squash has always been one of my favorite, with its rich orange color and soft, buttery texture. Chickpeas, used widely in Moroccan cuisine, add a protein. This side dish pairs well with lamb, beef, or chicken.

Serves 4 to 6.

Ingredients:

– 2 tablespoons olive oil

– 1 large onion, chopped

– 1 small butternut squash, skin removed, seeded, and flesh cut into 1-inch cubes

– 1 teaspoon ground cinnamon

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

– 1 (16-ounce) can chickpeas, washed and drained

– 2 cups chicken stock

Directions:

1. Heat the olive oil in a large skillet on medium heat and sauté the onion for 5 minutes or until translucent.

2. Add the squash, cinnamon, salt, pepper, and chickpeas.

3. Add the chicken stock, lower the heat, and simmer for 25 minutes. Taste and adjust seasoning if necessary. Serve warm.

Happy Cooking!

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