Chard Wraps with Carrot Hummus from Ashley, Meta Street Cafe
Make the Carrot Hummus
½ teaspoon coconut oil
3 small carrots
2 medium garlic cloves
2 teaspoons ground harissa, or another chili, seasoning
1 cup chickpeas (cooked and drained)
juice of 1 small lemon (about 2 tablespoons)
juice of ½ an orange (about 2 tablespoons)
2-4 tablespoons olive oil
salt, to taste
Carrot Hummus Directions
Heat coconut oil in a medium skillet, add carrots, garlic cloves, and a pinch of salt.
Cook until the outsides begin to char, about 10 minutes.
Remove the garlic if it starts to burn.
Add the chili seasoning and let the carrots cook for just a minute longer.
Remove from pan and let cool slightly.
Peel the garlic
Chop carrots into 1-inch pieces.
Add the carrots, garlic, chickpeas, lemon juice and orange juice to a blender or food processor.
Puree, drizzling in the olive oil as you blend.
Tim the stems from the chard
Assemble with the ingredients listed below & eat like a taco.
1 cup cooked millet
½ cup chickpeas
2 grated carrots
sliced red cabbage
sprinkle of hemp seeds
French Macarons from Another Kitchen Cookbook Club at the Summerland Kitchen
💙 Another Kitchen Cooking Club is a seasonal get-together of friends who cook in each others’ kitchens while our children play. We often choose complex recipes we would rather attempt with the support of friends. This day, the girls held hands and giggled, the boys climbed and jumped, but they all,ultimately, played together in the sand, constructed floor puzzles, poured each other chamomile tea, and smiled at each other over tiny, freshly-made, ocean blue French Macarons.
Making French Macarons is tricky. The recipe needs to be followed exactly. We used a basic recipe from Martha Stewart and filled them with Strawberry Rhubarb Jam. Next time, we will make them bigger. The recipe says to pipe them into 3/4 inch rounds onto the pan, but that was too small. Also, one pan came out a little chewier (and less blue!) because they cooked a little more, being small. That said, they did work!
We used a natural food dye, so they were less vibrant than others I have seen, but still pretty. They melted in our mouths and tasted great.
Something to think about for next time is that they need to be flattened somehow before going in the oven. They were so rounded, they rolled around on the plate!
French Macarons Recipe
2/3 cup sliced blanched almonds (71 grams)
1 cup confectioners’ sugar (117 grams)
2 large egg whites, room temperature
1/4 cup granulated sugar (53 grams)
Jam or other filling (We used Strawberry Rhubarb Jam)
Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners’ sugar; process until combined, about 1 minute.
Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds.
Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
Recipe from Martha Stewart
The Madeleine Pan, Cupboard Story from Ashley, Meta Street Cafe
In an alignment of circumstance a few weeks ago, just before my birthday, cooking friends, Hannah, Sarah, and I, made plans to make French recipes together. We decided on potato onion pie and madeleine cakes. Requiring a madeleine pan, Hannah offered to buy one. Meanwhile, my stepmom, Lynn, knowing nothing of our French cooking plans, was around the block from where we live visiting a woman having a garage sale. The woman was selling vintage baking items a friend, who had passed, owned for many years.
On my birthday I opened my first gift from Lynn, a corn lunn pan. It makes me think of a madeleine pan and I tell her about our plans to make French recipes, including madeleines. Lynn holds out a second gift and tells me that the woman selling this next gift was having a hard time letting it go, that it had been very meaningful to her friend, who loved French cooking.
I open the second gift. In front of me is the woman’s favorite madeleine pan, now in my care. It is a treasured cupboard story and a welcome addition to a cooking day with friends at the Meta Street Cafe.
Potato Pie with Comte Cheese Recipe
4 oz. bacon
2 onions, thinly sliced
3 garlic cloves, thinly sliced
2 pounds russet potatoes, peeled and sliced into thin rounds
salt & pepper
1/2 tsp nutmeg
1/2 tsp fresh thyme
2 tbsp unsalted butter, cut into small pieces
1 large egg yolk
1 tbsp heavy cream
Start cooking the bacon. Saute onions for a few minutes and add garlic. Season with salt and pepper and set aside to cool.
Preheat the oven to 400 degrees. Press the pie dough into a pie pan. Add a layer of half the potatoes, season with salt and pepper. Follow with layers of onion, bacon, & cheese. Sprinkle with nutmeg and thyme. Scatter bits of butter on top. Finish with a layer of the remaining potatoes. Season with salt and pepper.
Bake until golden brown and the potatoes are soft. Cover with foil as it cooks, if it is browning too much. 40-45 minutes.
Make pie dough.*
Preheat the oven to 400 degrees.
*Pie Dough Recipe
2 cups flour
1/2 teaspoon salt
9 tablespoons chilled butter, cut into cubes
1 large egg
1 tablespoon cold water
In a large bowl, mix the flour and salt. Add the butter and work it in with your fingers until the mixture is crumbly. Make a well in the center and add the egg and water. Mix until the dough comes together and forms a ball. Wrap in plastic wrap and refrigerate for at least one hour, or overnight.
2/3 cup granulated sugar
2 tablespoons honey
1/4 teaspoon salt
3 large eggs
1 1/4 cups flour
1 tsp baking powder
8 tablespoons (one stick) unsalted, melted butter
2 tablespoons orange flower water (we found this at Whole Foods)
1 tsp grated lemon zest
Whisk together the sugar, honey, salt, and eggs in a medium bowl until pale and thick. Sift together the flour and baking powder, then gradually fold into the egg mixture Gently stir in the butter, orange flower water, and lemon zest. It is very important for the batter to be cold. That is what makes a good, rounded madeleine with a nice bump.
Preheat the oven to 350. Butter a madeleine pan.
Bake about 12 minutes, until the madeleines have risen and are golden brown around the edges. Carefully remove from the pans with a butter knife.