Recipes

Panzanella Melon Salad

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: August 25, 2013

My mouth waters for this Tuscan Salad! If we go back to the 16th century the Italian poet Bronzino, he praises the onions with oil and vinegar served with toast. Later on, when the tomatoes arrived to Europe, they were incorporated into the salad with other ingredients like cucumbers and capers. I’m not a food historian but it is of great interest and curiosity to know where food comes from, and the origin of dishes throughout history. Knowing these facts can sometimes lead you through perfecting a recipe, or re-inventing it. In this case I need to reinforce it because bread, onions, oil and vinegar simply are not gonna do it for me.

Many different versions of this traditional Panzanella Italian Salad can be made. From the type of bread, tomatoes, cucumbers, capers, onions, and a simple vinaigrette. One of the keys is goods Extra Virgin Olive Oil and Red wine vinegar. Playing a little bit with the sweet and savory notes, I added Cantaloupe melon for sweetness and some prosciutto for a salty meaty note.

This would be just the thing for a summer picnic; something to combine all the flavors of the season. I like this salad texture and contrast, and that every bite has a different flavor depending upon what you pick with your fork. All these flavors on your palette produce a very savory and mouth-watering experience. Imagine, the crusty bread cubes absorb the juices from the tomatoes and the vinaigrette; that combined with the crunch of the onions, salty olives, juicy tomatoes and sweet cantaloupe with cracked pepper… the result, I just want the shade of a tall tree to dine under and my bread to be older. I hope you like my version of my version of Panzanella Melon Salad…Enjoy!

Panzanella Melon Salad

Serves 4

½ loaf day old Italian or French crusty bread.

1 cup cherry tomatoes

1-2 small tomatoes cut into cubes

1 cup English cucumber into cubes

1-2 cups Cantaloupe Melon cut into cubes

½ red onion cut into slivers.

½ cup green Castelvetrano olives.

Arugula (optional)

6-8 Basil leaves

1 cup of bite size (bocconcini) Mozzarella or regular size cut into bite size cubes.

6 -8 Prosciutto slices

1/3 cup good quality fresh extra virgin olive oil.

1/4 cup red wine vinegar.

Fine sea salt and freshly ground black pepper to taste.

Method:

Start by cutting the bread into bite size cubes. If your bread is not a day old you can toast it in the oven at 350 F/175 C for 3-5 minutes. In a big salad bowl whisk the olive oil, red wine vinegar salt and pepper. Add the onions, tomatoes, cucumber, mozzarella olives and bread toss them lightly. Let the salad absorb the flavors for 15-30 minutes. Before serving, toss the salad and tear and sprinkle the basil leaves and prosciutto over the top. It’s best to serve this salad room temperature with a chilled glass of white wine…I hope you like it as much as I do.

When serving, drizzle some balsamic vinegar for sweetness.

*For a Vegan or Vegetarian Version, you can omit the prosciutto and mozzarella. Instead add some roasted red bell peppers it will be a great complement.

Mouth watering Salad for the sumer…Enjoy!

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Watermelon Grasshopper Cocktail

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: August 23, 2013

I’m fascinated by grasshoppers. With their large and powerful back legs they can jump and leap virtually unlike any other animal on earth. Also in many tales grasshoppers are the voice of your conscience like Jiminy Cricket. To farmers and even backyard gardeners, the appearance of a swarm of grasshoppers is second only to a swarm of locusts as the most devastating insect attack that can happen. Their voracious appetites can lead to stripped fields faster than seems possible. Its like summer heat, relentless and voracious!… Is it winter yet?.
The grasshopper in this drink is a good blast of freshness it’s so refreshing and light, the peppermint liquor gives it a breeze feel without being overwhelming. It finishes with a subtle note of fresh peppermint that complements well with the sweetness from the watermelon. It is just the drink you want to have in a hot summer afternoon.
Beat the heat! Make yourself a Watermelon grasshopper for the weekend!…

Watermelon Grasshopper Cocktail

3 cups watermelon seeded and blended until smooth.
2 parts of vodka
2 teaspoons of peppermint liquor ( choose one with out the green coloring)
1 tablespoon Grenadine
A shake or two of Angostura bitters.
4-6 cups of ice
Garnish with:
1 lime juice and zest.
4 cups of ice

Directions:

In a Glass pitcher combine everything, mix well. Serve on short glasses squeeze some lime juice and lime zest. Enjoy!

The grasshopper on the picture scientific name is: Caloptenus femur-rubrum.

Their legs are actually reddish in color. These red-legged demons eat everything, including the tops of potato plants.

So, I think he likes Vodka!…

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Sauteed Broccolini & Lemon Quinoa

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: August 20, 2013

After the weekend taco indulgence, I’m craving Green! Green! Green!
Broccolini it is a Hybrid between Broccoli and Kai-Lan commonly known by the name of Chinese Broccoli. Broccolini inherited the best part of the broccoli, the little mini flowery tops and the long steams of the Kai-Lan.
The flavor profile is like eating broccoli and asparagus at the same time!. Sweet broccoli and crunchy yet delicate and full of tender green flavor. The best way to cook it is with absolutely no doubt sauteing. A high temperature quick saute turns it bright green, the heat cooks the tops and the steams stay a bit crunchy. What do I have on my produce basket tonight?… cherry tomatoes,lemons, and garlic. In the pantry I have some roasted almonds and quinoa. I ran out of Parmigiano but I had some Manchego cheese and it worked great, nutty and creamy with the quinoa. On the side green salad…I think this will make a great light and comforting dinner for tonight…a piece of fish or chicken on the side will go fantastic too…for us, sauteed broccoloni and lemon quinoa-vegetable night is enough…

Sauteed Broccolini and Lemon Quinoa

Serves 2 for dinner or 4 as a side dish

1 Broccolini Bunch
1 cup of cherry tomatoes
4 tablespoons of extra virgin olive oil
1 tablespoon of butter (or soy butter if vegan)
3 cloves of garlic
The juice and the zest of one lemon.
Salt and Black pepper to taste

1 cup of Quinoa
1 garlic clove
The zest of one lemon
2 cups of water
salt

Garnish with:

Roasted Almonds chopped
Manchego or Parmesan cheese shavings or even crumbled Feta cheese will work too.*
Squeeze some lime juice right before serving.adjust salt and pepper.
*eliminate the cheese if you are Vegan.

Directions:

Quinoa cooks just like rice, is 2-1 ratio. In a medium size pot bring the water to boil add the garlic cut in half add the salt . Once water is boiling add the quinoa, lower the temperature to medium, and cook for about 18-22 minutes, at this point add the lemon zest and cover with a lid remove from stove and let it cook with the residual heat.

To avoid the blanching step, cut the broccolini stems in half-length wise (see photo above*). Heat up a large saute pan, add the extra virgin olive oil and add the broccolini. Toss and within 2 minutes, add the garlic, salt and pepper. Wait 1 minute, add the cherry tomatoes, lemon zest and squeeze some lemon juice. Keep moving the pan and toss the vegetables around. Once the tomatoes look like they are going to burst remove from fire add the tablespoon of butter, and toss. Fluff your quinoa with a fork, drizzle a little olive oil add salt and pepper to your taste. Promptly, on a large platter, serve the cooked quinoa topped with the sautéed broccolini and chopped roasted almonds, Manchego or Parmesan cheese shavings. Adjust with salt and pepper squeeze some lemon and drizzle a little more extra virgin olive oil to finish the dish.

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Peach & Cinnamon Trifle

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: August 15, 2013

Let me count the ways to summer dessert submission… I’ve had many Trifles in my life. Usually, a Trifle is a cold dessert that consists of multiple layers of sponge or pound cake cut into cubes, soaked in liquor, rum or syrup, thick custard, fresh fruit and whipped cream. All the layers are arranged beautifully on the glass so you can see the beautiful colors. From this premise, everything can go deadly wrong or you can orchestrate a sinful chaos. For example, using store-bought cake, instant pudding from a little box, frozen fruit, conspicuous jellies with brilliant colors and the abominable “whipped topping”.

And then there are the ones prepared with a little more effort that includes brioche bread, fruit liquors, crème anglaise, heavy cream whipped with vanilla bean, and delectable fresh fruits…No matter what they are made of trifles end up appealing to the eye and are most often all soft and mushy, with uniform texture. This is not good at all… I want and I seek the contrast in textures and flavor spectrum in my palette from beginning to end. Why not reconfigure the construction a bit?… Creamy, crunchy, juicy; that sounds better already!… This Trifle by any means has fancy written on it. In fact, it is the antithesis of fancy dessert. It is the greatest collaboration of the right ingredients, in the right place and at the right time. It mimics it’s Italian cousin the Tiramisu.

Let’s call it the Texan Tiramisu. I start my recipe with a craving for crunch: almonds, and ladyfingers (Savoiardi). For Creamy: no whipped toppings for me! I want light and sweet almost feathery silky mascarpone cheese. For juicy: Texas peaches. And a little acidity from the orange juice, orange liquor, and great aromatic touch of cinnamon is a simple sinfulness. In the hot summer months, you will find it difficult to avoid coming back for an extra serving of this fresh and light delicious dessert.

Peach and Cinnamon Trifle

Serves 6-8

The juice of 2 oranges and the zest of one

2 shots of Orange Liquor (2-3 ounces)

12 pieces of ladyfingers (Savoiardi)

8 oz of Mascarpone Cheese

¼ cup of heavy cream

¼ cup powder sugar

1 teaspoon of vanilla extract or Vanilla bean paste

½ teaspoon of almond extract

¼ cup chopped roasted almonds

½ teaspoon of cinnamon

Powder sugar for final dusting.

Basil if you like to garnish with.

Method:

In a 2”- 3”shallow dish, Whisk the Orange juice, the orange zest, 2 shots of orange liquor, one pinch of cinnamon, and 1-2 tablespoons of agave nectar or powder sugar. Taste the mixture adjust for sweetness if necessary. Arrange the ladyfingers on the bottom of the dish in a single layer ( see picture below).

In a separate bowl, with a rubber spatula, mix the Mascarpone, the heavy cream, vanilla bean or extract with some orange zest until smooth. Proceed to spread this mixture over the layer of ladyfingers. Slice the peaches thinly, and add some orange juice, almond extract, and cinnamon. Toss the macerated peaches well in a bowl and place them over the mascarpone layer. For the topping, sprinkle the chopped roasted almonds and some cinnamon. Refrigerate at least 30 minutes. Dust with powder sugar at serving time.

~ Fresh peaches, the ideal summer dessert ~

Peach and Cinnamon Trifle

Serves 6-8

Course Dessert

Cuisine Americana

Prep Time 25 minutes

Ingredients

The juice of 2 oranges and the zest of one
2 shots of Orange Liquor 2-3 ounces
12 pieces of ladyfingers Savoiardi
8 oz of Mascarpone Cheese
¼ cup of heavy cream
¼ cup powder sugar
1 teaspoon of vanilla extract or Vanilla bean paste
½ teaspoon of almond extract
¼ cup of chopped roasted almonds
½ teaspoon of cinnamon
Powder sugar for final dusting.
Basil if you like to garnish with.

Instructions

In a 2”- 3”shallow dish, Whisk the Orange juice, the orange zest, 2 shots of orange liquor, one pinch of cinnamon, and 1-2 tablespoons of agave nectar or powder sugar. Taste the mixture adjust for sweetness if necessary.
Arrange the ladyfingers on the bottom of the dish on a single layer.
In a separate bowl, with a rubber spatula, mix the mascarpone, heavy cream, vanilla bean paste or extract with some orange zest whip until smooth.
Proceed to spread this mixture over the layer of ladyfingers.
Slice the peaches thinly, and add some orange juice, almond extract, and cinnamon. Toss the macerated peaches well in a bowl and place them over the mascarpone layer. If desired, make 2. or even 3 layers if you want!
For the topping, sprinkle the chopped roasted almonds or pecans, dust with cinnamon. Refrigerate at least 30 minutes. Dust with powder sugar at serving time. Enjoy!

Music paring: SEnd me a Peach – Over the Garden Wall Soundtrack

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Summer Soba Noodles

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: August 11, 2013

Lusciously light noodles, that’s my description for this dish. Cold soba noodles are a popular summer dish in Japan. The Japanese people are very wise by eating like this; light, savory, vegetable based; a good way to stay cool. The traditional way to serve them is without toppings; just the delicate flavor of the noodle with some dipping sauce on the side. You dip them as you go.
In my version I decided to give the dish a little kick and add some fresh vegetables and tofu. We usually have this for lunch or a light summery dinner. The combination of fresh crunchy vegetables, sweet-savory sauce and creamy tofu cubes, pairs really well with the tender noodle. The preparation could not be easier, and if we measure preparation time versus rewarding flavors it is a winner.
If you think this dish looks complicated, don’t worry, its easy to make. To save you some prep time I recommend you invest on a little kitchen gadget: get yourself a julienne peeler. It is one of my favorite tools. Its fun, easy to use, and easy to clean. You can use this peeler for any other vegetable or fruit. One of the best kitchen gadgets to have. Let’s cook!

Summer Soba Noodles

Serves 2-4

3-6 Soba noodle bundles approximately 1 bundle per person. I recommend you to get the Japanese kind. You can get them at any Asian specialty aisle of a supermarket…
2-4 green onions/scallions, finely sliced
2 carrots, shredded, julienned or grated
1 seedless English cucumber, julienned or thinly sliced
1 avocado
1/4-1/2 cup unshelled and cooked edamame beans, optional
1 block of extra firm Tofu, remove the excess water patting it with paper towels and cut into small cubes

For the sauce:

3 tablespoons soy sauce.
3 tablespoons seasoned rice vinegar
2 tablespoons sesame oil + one extra tablespoon for finishing
2 tablespoons of honey or agave nectar
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
1 garlic clove grated
the juice and the zest of one small orange

In a bowl Whisk all the ingredients. Reserve 1/3 of the sauce to marinate the tofu squares.

Garnish with:

Thai Basil to garnish
Black or gold sesame seeds
1 red Thai or Serrano chili, thinly sliced

Directions:

1. Start by making your sauce. Place all its ingredients in a bowl and whisk. Set aside 1/3 of the sauce and marinate the tofu. While the tofu is absorbing all the flavors, proceed to cut and prepare your vegetables and garnishes.

2. Bring a large pot of water up to a boil. Unlike regular pasta, you do not need to salt the water. Once the water is boiling place the noodles and monitor constantly, using a pasta spoon to prevent the noodles sticking. Bring the water up to simmering. Do not let it boil. Follow the instructions in the package, taste, it should have some elasticity to it. Usually takes around 4-5 minutes because they cook through quickly . Keep an eye on them to avoid over cooking. When the pasta is ready drain the noodles into a colander. Immediately return them to the pot and fill the pot with cold water. Leave the water running into the pot a bit until the noodles cool down. Gently with your hands rinse the noodles in threads.*( see picture below) until they feel less starchy. Drain them again into a colander and allow them to drain. You can transfer them to a bamboo mat, to remove the excess water.

3. In a non-stick pan proceed to saute the marinated tofu until golden brown. A little scorching doesn’t hurt either.
In a large bowl season the noodles with a tablespoon of sesame oil and add sesame seeds.

4. Divide all noodles evenly into 2 or 4 bowls, garnish with the Juliane carrots, cucumbers, avocado, sautéed tofu, edamame, red chilli.
Serve a small sauce bowl per person for extra dipping the noodles.

~Enjoy!~

Music Pairing: Pizzicato Five: Twiggy Twiggy

Summer Soba Noodles

Serves 2-4

Course Brunch, dinner, Lunch

Cuisine Japanese

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4

Ingredients

3-6 Soba noodle bundles approximately 1 bundle per person I recommend you to get the Japanese kind. You can get them at any Asian specialty aisle of a supermarket
2-4 green onions/chives – finely sliced
2 carrots shredded, julienne or grated
1 seedless cucumber julienne or thinly sliced
½ avocado
1/4-1/2 cup unshelled and cooked edamame beans optional
1 block of extra firm Tofu remove the excess water patting it with paper towels and cut into small cubes.

For the sauce:

3 tablespoons soy sauce.
3 tablespoons seasoned rice vinegar
2 tablespoons sesame oil + one extra tablespoon for finishing.
2 tablespoons of honey or agave nectar.
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
1 garlic clove grated
the juice and the zest of one small orange.

Garnish with:

Thai Basil to garnish
Black or gold sesame seeds
1 Red chili thinly sliced

Instructions

In a bowl whisk all the sauce ingredients. Reserve 1/3 of the sauce to marinate the tofu squares.
Start by making your sauce. Place all its ingredients in a bowl and whisk. Set aside 1/3 of the sauce and marinate the tofu. While the tofu is absorbing all the flavors, proceed to cut and prepare your vegetables and garnishes.
Bring a large pot of water up to a boil. Unlike regular pasta, you do not need to salt the water. Once the water is boiling place the noodles and monitor constantly, using a pasta spoon to prevent the noodles sticking. Bring the water up to simmering. Do not let it boil. Follow the instructions in the package, taste, it should have some elasticity to it. Usually takes around 4-5 minutes because they cook through quickly. Keep an eye on them to avoid overcooking. When the pasta is ready drain the noodles into a colander. Immediately return them to the pot and fill the pot with cold water. Leave the water running into the pot a bit until the noodles cool down. Gently with your hands rinse the noodles in threads.*( see picture below) until they feel less starchy. Drain them again in a colander and allow them to drain. You can transfer them to a bamboo mat, to remove the excess water.
In a non-stick pan proceed to saute the marinated tofu until golden brown. A little scorching on the edges adds great flavor.
In a large bowl season the noodles with a tablespoon of sesame oil and the sesame seeds.
Divide all noodles evenly into 2 or 4 bowls, garnish with the Juliane carrots, cucumbers, avocado, sautéed tofu, edamame, red chili.
Serve a small sauce bowl per person for extra dipping the noodles. Enjoy!

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Mango-Basil-Pomegranate Daiquiri

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: August 9, 2013

1, 2, 3, 4, 5, 6, 7, 8…….Maaangoo!..

It’s Friday and even if your week is not over yet, you must chill. I’m gonna be posting one drink every Friday, just for a little reminder that whenever your weekend starts you must relax and try to have some fun. Ian and I we are very homebodies; we like to stay at home relaxing and making our own treats. Don’t get me wrong we do go out every now and then, but the truth is that is always more relaxing to have a drink in the safety of your home.
This Mango-Basil-Pomegranate Daiquiri is refreshing and not too sweet. The basil brings so much freshness and the pomegranate kernels burst and pop in your mouth adding some texture, you’re gonna love it.

Mango-Basil-Pomegranate Daiquiri

Makes 4-6 drinks

2 cups fresh Mango peeled and cubed. If you can not find fresh, frozen mango will be great too.
2 cups of ice
6-8 Basil leaves, I used Thai Basil, you can use any basil you have on hand
2-4 parts of white Cuban rum, more or less …
1 part of Grenadine
a splash of Pomegranate juice
a squeeze of lime
Garnish with fresh pomegranate kernels. ( Little pieces of strawberry will work as well.)

Directions:

In a Blender Place all ingredients, Blend until smooth.
Serve on chilled short glasses.

Cut the straws on a bias for an easier sip, sprinkle the pomegranate kernels and add a little spoon to eat them as you go.

To get you in the Friday mood put some Mambo music Like Perez Prado, The King of Mambo.
Here is some link to the proper music to play while you prepare your drink!
Also, I have included some Mambo steps just in case you want to shimmy… Have fun, Mangoooo!!!

Mango-Basil-Pomegranate Daiquiri

makes 4-6 drinks

Course Drinks

Cuisine Mexican

Prep Time 15 minutes

Servings 4

Author Mariana McEnroe

Ingredients

2 cups fresh Mango peeled and cubed. If you can not find fresh frozen mango works best.
2 cups of ice
6-8 Basil leaves I used Thai Basil, you can use any basil you have on hand.
2-4 parts of white Cuban rum this is up to you!
1 part of Grenadine
a splash of Pomegranate juice
a squeeze of fresh lime juice
Garnish with fresh pomegranate kernels. Little pieces of strawberry will work as well.

Instructions

In a Blender Place all ingredients, Blend until smooth.
Serve on chilled short glasses.
Cut straws on a bias for an easier sip. Sprinkle pomegranate kernels and add a little spoon to eat them as you go. Cheers!

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Beet Salad, Avocado spread & Pumpernickel crostini

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: August 7, 2013

This weekend Ian and I had really good eats. Beets are one of my favorite root vegetables, My mom used to make steamed beets sliced with a squeeze of lime and salt and served as an afternoon snack for my brother and I when we where kids. As a grownup, I love them in all preparations; raw, shredded over salads, ROASTED, steamed, in soups, chips and one of my favorites is to pickle them. Sometimes I don’t have the patience to wait until they are pickled, so I refer to a recipe like this and it works like a charm.
I made this Beet Salad, with avocado spread and pumpernickel crostini last Sunday with the type of beets they had available at the farmers market, beautiful Golden and Chioggia Red beets. I believe some are sweeter than others; to me, golden beets taste less earthy and less sweet compared to Red beets. Every kind of beet is extremely healthful and full of anti-oxidants, phytonutrients, so use any kind you have available. They can lift up any simple green salad, or become a meal as in this instance. This light vinaigrette works like a charm in combination with the following cooking method: I steamed them for a short time until just al dente, with a little crunch. The contrast in textures between the bread and the avocado spread and the sweet-tangy beet salad is what grabs me the most. The vinaigrette is light and tangy with bright fresh herbs…. done! This is a very easy and full-flavored recipe. You can serve this as an appetizer, light lunch, or with the addition of the avocado in slices and some pecans as a great side salad.

Beet Salad, Avocado spread & pumpernickel crostini

Serves 2-4

1 Golden Beet
1 Red Beet
1 small sweet potato ( it adds contrast and creamy texture)
¼ cup seasoned rice vinegar
2 tablespoons of Extra Virgin Olive Oil
1-2 Tablespoons of fresh thyme, tarragon and mint.
(you can replace any of these for dry, but at least use one fresh herb if you can.)

Avocado spread:

1 small avocado smashed
1 small clove of garlic grated
Lemon Juice, salt and pepper.
Pumpernickel Bread
Some butter or extra virgin olive oil to grill the crostini.

Directions:

Scrub and rinse really well. In a double boiler steam the beets whole do not cut them, for 15- 18 minutes*
set them aside and allow them to cool. Once cool, peel them and slice them thin. ( a little less than ¼” inch.) Place them in a Bowl, add the herbs, rice vinegar, oil, salt and pepper. Gently toss these together and set a side.
Smash the avocado with a fork in a small bowl. Add grated garlic, and a squeeze of lemon, with salt and pepper to taste.
For the Crostinis: on a medium-high heat nonstick skillet, add a dab of butter and toast about 4-6 pieces of bread, both sides. ( I highly recommend the butter , it plays so well with the bred and the tangy notes from the beets!… However, the vegetarian or vegan version using the extra virgin olive oil also tastes terrific. Enjoy!
For service there are two options: assemble to serve or serve everything separately and assemble as you eat.(the second option is more fun, and it prevents your crostini from getting soggy.
* note: if you keep your root vegetables in the refrigerator, allow them to come to room temperature before you start cooking them, to ensure they cook evenly.

~ Enjoy under the sun ~

Music Pairing: THe las Beat of my heart – DeVotchka

https://youtu.be/knsDmfmOnas

Beet Salad, Avocado spread & pumpernickel crostini

Serves 2-4

Course Brunch, Lunch, Snack

Cuisine vegetarian, wholesome

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

1 Golden Beet
1 Red Beet
1 small sweet potato it adds contrast and creamy texture
¼ cup seasoned rice vinegar
2 tablespoons of Extra Virgin Olive Oil
1-2 Tablespoons of fresh thyme tarragon and mint.
you can replace any of these for dry, but at least use one fresh herb if you can.

Avocado spread:

1 small avocado smashed
1 small clove of garlic grated
Lemon Juice salt and pepper.
Pumpernickel Bread
Some butter or extra virgin olive oil to grill the crostini.

Instructions

Scrub and rinse really well. In a double boiler steam, the beets whole do not cut them, for 15- 18 minutes* set them aside and allow them to cool. Once cool, peel them and slice them thin. ( a little less than ¼” inch.) Place them in a Bowl, add the herbs, rice vinegar, oil, salt and fresh ground black pepper. Gently toss these together and set aside.
Smash the avocado with a fork in a small bowl. Add grated garlic, and a squeeze of lemon, salt, and fresh ground black pepper to taste.

For the Crostinis:

In a medium-high heat nonstick skillet, add a dab of butter and toast about 4-6 pieces of bread, both sides. ( I highly recommend the butter, it plays so well with the bred and the tangy notes from the beets!… However, the vegetarian or vegan version using the extra virgin olive oil also tastes terrific. Enjoy!
For service there are two options: assemble to serve or serve everything separately and assemble as you eat.(the second option is more fun, and it prevents your crostini from getting soggy.

Recipe Notes

* note: if you keep your root vegetables in the refrigerator, allow them to come to room temperature before you start cooking them, to ensure they cook evenly.

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Blueberry-Orange Buckwheat Pancakes

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: August 2, 2013

If I have to choose between pancakes and French toast, I will choose French toast, except when it comes to Buckwheat pancakes. Everything changed the day I tried Buckwheat flour. I’m not gluten intolerant, but in the recent years I’ve noticed how much better I feel when I omit processed white flour. This is huge for me because at one point in time I was really committed to baking as a full time career; I even considered opening a business. Life takes you in mysterious ways, and my body did not like to be in a daily contact with a high content of sugars, white flour, or saturated fats. I always think of the analogy of an alcoholic opening a bar or being a bartender… not the best choice right?…So in my research, changing my habits to better quality foods and whole grains, I stumbled upon buckwheat while I was watching an episode of “No Reservations” with Anthony Bourdain. He was visiting Brittany, France (it is a great episode you should look it up). It featured the beautiful French peninsula surrounded by the English channel, the Celtic Sea, Atlantic Ocean and the Bay of Biscay; lots of amazing scenery. Buckwheat is a staple of this region, pancakes, galettes, and crepes are made with this type of flour. If I remember well, he was served a galette and my mouth just dropped!. So there I was, trying to find Buckwheat flour and not a lot of stores carry it. I found a brand that I still buy and love: Organic and Whole Grain Bob’s Red Mill Organic Buckwheat Flour. For my friends in Mexico it is “Harina de Alforfón or Trigo Negro”( Im sure you can find it in an ecotienda or Mamá Coneja).
Despite the name, buckwheat is not wheat; not a grain but a fruit seed, It is high in Omega-6, protein, fiber, all the B vitamins, Magnasium, Potassium, Rutin and Selenium. It is easy to digest, and GLUTEN FREE!!! So if you have experienced a burst of sleepiness after eating a short stack of regular white flour pancakes, try this recipe. You will feel great and energized after eating them. No bloating, no crawling for the antacid.
Buckwheat flour makes light and fluffy pancakes with a nutty flavor that goes very well with any fruit, maple syrup, or agave nectar. This recipe is easy. Listed below is the standard recipe followed by the vegan version, with substitutions. I hope you like it as much as I do!

Blueberry-Orange Buckwheat Pancakes

Makes 6-8 4” small pancakes

dry:

1 cup of buckwheat flour
2 teaspoons of Baking powder
2 tablespoons of coconut sugar
1 good pinch of kosher salt

wet:

1 cup of unsweetened coconut cream
1 egg
2 tablespoons of melted coconut oil, melted butter or a mild extra virgin olive oil.
1/2 teaspoon of vanilla extract
The zest of one whole small orange.
The squeezed juice of ½ an orange, save the other half you will need it later!
Little extra butter for the pan. (You can use soy spread if vegan)
For Vegan pancakes: substitute:
1 tablespoon of ground flax seed + 3 tablespoons of water= 1 egg
1 cup of Soy milk or Almond milk will replace the total dairy.
Other variations: Add a pinch of cinnamon and nutmeg instead of the Orange zest.

Method:

1. In a medium size bowl mix all dry ingredients. Next, whisk all wet ingredients. Proceed and mix wet and dry until well combined; small lumps in the batter are ok. THis batter is a bit on the thicker side, If is too tick feel free to add bot of water, milk or any non-dairy free will work great.
2. In a separate bowl, rinse and dry blueberries. I usually don’t mix them into the batter, I prefer to place them individually so I can distribute them evenly.
3. Cut fresh strawberries and macerate with the juice of the other ½ orange.
4. Have your Ice cream scooper ready!. I’m a free shape pancake maker, never perfectly round!… but I find it helps portion and shape by pouring the batter with a ice cream scooper *(see picture below) , especially with this batter since its a bit thicker than regular pancake batter.
5. Over a medium heat non-stick pan, proceed and start cooking the pancakes. Add a little butter to pan, wait until bubbly and melted. Place one scoop of batter wait 10 seconds and start adding the blueberries. It takes approximately 1-2 minutes per side, when you start to see burst bubbles on the edge of the pancake is ready to flip. Continue to cook until golden brown. Proceed with the rest of the batter.

Note: Because of the darker color nature of the flour, you will have to monitor the heat a little more than normal, and do not worry if they look a little more than golden brown.

Warm up your Maple syrup and serve with the macerated strawberries, fresh blueberries and pistachios.

I love the contrast in flavor between cooked and fresh blueberries so don’t hesitate to double up on them!

Can you smell the love?

Sorry, but I have to say that I will never miss

the refined white flour… No More!… Enjoy!

Music Pairing: The essential-Dave Brubeck

Blueberry-Orange Buckwheat Pancakes

Makes 6-8 4” small pancakes

Course Breakfast, Brunch, dinner

Cuisine wholesome

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Author Mariana McEnroe

Ingredients

dry:

1 cup of buckwheat flour
2 teaspoons of Baking powder
2 tablespoons of coconut sugar
1 good pinch of kosher salt

wet:

1 cup of unsweetened coconut cream
1 egg
2 tablespoons of melted coconut oil melted butter or a mild extra virgin olive oil.
1/2 teaspoon of vanilla extract
The zest of one whole small orange.
The squeezed juice of ½ an orange save the other half you will need it later!
Little extra butter for the pan. You can use soy spread if vegan
For Vegan pancakes: substitute:
1 tablespoon of ground flax seed + 3 tablespoons of water= 1 egg
1 cup of Soy milk or Almond milk will replace the total dairy.
Other variations: Add a pinch of cinnamon and nutmeg instead of the Orange zest.

Instructions

In a medium size bowl mix all dry ingredients. Next, whisk all wet ingredients. Proceed and mix wet and dry until well combined; small lumps in the batter are ok. This batter is a bit on the thicker side, If is too tick feel free to add a bit of water, milk or any non-dairy free will work great.
In a separate bowl, rinse and dry blueberries. I usually don’t mix them into the batter, I prefer to place them individually so I can distribute them evenly.
Cut fresh strawberries and macerate with the juice of the other ½ orange.
Have your Ice cream scooper ready!. I’m a free shape pancake maker, never perfectly round!… but I find it helps portion and shape by pouring the batter with an ice cream scooper *(see picture below), especially with this batter since its a bit thicker than regular pancake batter.
Over a medium heat non-stick pan, proceed and start cooking the pancakes. Add a little butter to the pan, wait until bubbly and melted. Place one scoop of batter wait 10 seconds and start adding the blueberries. It takes approximately 1-2 minutes per side when you start to see burst bubbles on the edge of the pancake is ready to flip. Continue to cook until golden brown. Proceed with the rest of the batter.

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