Heidi's Cauliflower Steaks

When I want a hearty dish that’s pretty healthy I love making my cauliflower steaks. Perfect on its own or as a side to serve with whatever else you plan on serving for brunch, lunch or dinner. It’s delicious and simple to make and a sure crowd pleaser. Today I just made a few because with the rest of the cauliflower I decided to make cauliflower & carrot soup to serve alongside with my Cauli-steaks. Just double recipe if making more.

Ingredients:

• 6 Sliced Cauliflower, cut 1/2 inch thick

• 1/2 cup Cornstarch

• 1 cup Panko (can use seasoned breadcrumbs)

• 1 Tbls Lemon Pepper

• 1 Egg, beaten

• 1/4 cup Avocado oil

Direction:

• Set up assembly line of cornstarch, egg, Panko with seasoning.

• Wash, cut and dry your cauliflower, set on paper towel also place on top to absorb all moisture.

• Dredge first in cornstarch, then egg and panko.

• Set on baking sheet after coating each cauli-steak, when ready heat oil to cook cauli-steaks in skillet.

• In a large skillet on medium high heat, pour in olive oil, heat up to hot then turn down heat to medium. (drop a little piece of cauliflower scrap in oil if it sizzle it’s ready).

• Do not crowd your cauliflower, place in skillet cook approx. 2-3 minutes on each side. Until golden brown.

• Remove and place on a baking sheet lined with foil and paper towel to drain oil.

• You can eat hot or cold. If preparing earlier then planning to serve right away. Let the cauli-steaks cool completely and cover with paper towel and plastic wrap and refrigerate. To reheat place in oven for a flashbake and to make crispy again. Using a baking sheet covered with foil spray with cooking spray bake for 15 minutes on preheated oven 450 degree.

• Enjoy!

Two Bean Salad with Tarragon & Oregano

Thank you Ralph and Cynthia for sharing your “Two Bean Salad with Tarragon & Oregano,” and recipe with my husband Nick and I. Ralph and Cynthia hand delivered this delicious bean salad to us. It came in a mason jar packed full of herbs & zesty tasting bean salad. Still sheltering in place we all met at our gate with our masks and gloves on to receive this awesome gift. Great as a side dish or appetizer served in mini cups. Enjoy!

Yields: 4-6 servings

Ingredients:

• 3 green onions  

• 2 teaspoons granulated sugar  

• 3 garlic clove,  finely chopped

• 1 tablespoon dried oregano or 2 tablespoons fresh 

• 1 tablespoon dried tarragon or 2 tablespoons fresh

• 1 teaspoon sea salt 

• 1 1⁄4 teaspoons freshly ground pepper - I never measure out my pepper. I just grind my pepper grinder a few times and call it a day or to taste, I like more

• 1(15-ounce) can garbanzo beans, drained and rinsed

• 1(15-ounce) can red kidney beans,  drained and rinsed

• 1⁄3-1⁄2 cup extra-virgin olive oil - The recipe calls for ½ cup  I use 1/3 cup but add more as we eat the beans.

• 2-3 tablespoons red wine vinegar - This is also a preference thing as well. If you like red wine vinegar  then use 3 tablespoons.

Direction:

• Wash and finely chop the green onions and finely chop the garlic. If you're using fresh herbs, then wash and chop them up. Drain and rinse the garbanzo and kidney beans.

• Add in the garbanzo beans, kidney beans, olive oil, and vinegar.

• Combine the onions, sugar, garic, oregano, tarragon, salt and pepper in a large bowl an d mix to combine.

• Add in the garbanzo beans, kidney beans, olive oil, and vinegar.

• Toss to coat. Cover and refrigerate for at least an hour. The salad is best if it’s made a couple hours to even a day ahead as it allows the flavors to meld.

• This salad will keep well for at least a couple weeks. Sometimes I just add the dressing to a green salad leaving out the beans. When I do that I add more olive oil and/or vinegar and punch up the dressing with more seasonings to taste.

Heidi's Meringue Cookies

Our chickens are laying an abundance of fresh eggs. I have a bowl full of them on our counter perfect at room temperature, ready to use for my impeccable Meringue cookies. I like the traditional vanilla but you can switch up the taste by using mint, lemon or your favorite flavor extract. You can also pipe a basket and fill with fresh fruit a decadent dessert. These cookies are light and sweet always satisfying my sweet tooth. Enjoy!

Preheat Oven 220 degrees

Ingredients:

• 5 Egg Whites, room temperature

• 1 1/2 cup Sugar

• 1/2 teaspoon Cream of Tartar

• 1 teaspoon Vanilla extract

• A slice of Lemon

Direction:

Make sure mixing bowl and whisk attachment are clean. Then rub the sliced lemon lightly on the inside of the mixing bowl and whisk.

Pour in the egg whites mixing on medium high speed add the vanilla and cream of tartar.

When a soft peak starts to form add sugar one tablespoon at a time.

While mixer continuous to mix on medium high speed, Prep two baking sheets lining with parchment paper and get your pastry bag ready, using large star tip.

When egg whites look shiny and stiff (don’t over beat) Fill pastry bag and pipe 1.5 inch cookies 1 inch apart.

Place in oven for 1 hour quickly open oven alternate trays. Bake another 8 minutes then turn oven off. Do not open oven again.

Keep Meringue cookies in the oven until they cool and dry out completely this takes approximately another 1-1/2 hours.

Remove from oven let sit a bit longer transfer to an airtight container. Cookies keep crisp and fresh up to 2 weeks.

First image shiney stiff egg whites, piped and ready for the oven. Second image finished baking and ready to enjoy!

Heidi's Dried Candied Oranges

Sheltering in place has given me the opportunity to explore and utilize ingredients in my pantry and fridge to make many recipes. I had a gift of oranges given to us and I wanted to make something with them. I asked my son Tyler if he had any idea what I should make. Tyler said “why not dehydrate them”. What a great idea, so I did. This was a simple project that left our house smelling amazing. Enjoy making these tasty candied treats and sharing with friends and family.

Ingredients:

• 3-4 large oranges, wash and dried

• 3/4 cup Turbinado Sugar

• 1 teaspoon sea salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• Additional dry ingredients may be needed

Directions:

Preheat oven 225 degrees

• In a small bowl mix all dry ingredients, set aside.

• Line two baking sheets with parchment paper.

• Cut oranges in thin slices, the thicker the longer to dehydrate.

• Juice the ends and extra pieces. Enjoy later!

• Pat each slice with paper towel and place on baking sheet. Put as many oranges slices on each tray, do not touch edges.

• Generously sprinkle with sugar mixture on both sides.

• Place trays in oven, I rotate every 1 1/2 hour x 2 total time can take 2 1/2 to 4 hours to dehydrate slices, depending on how thin or thick slices are.

• As slices cool the sugar will harden.

• Cool completely and place in a moisture free container or gift bags. Enjoy!

  Helpful Hint: I switch out the parchment paper 3/4 of the way through the process to remove extra moisture from orange slices.

Heidi's Fig and Apple Chutney

Tis the season to be making some fig chutney. This is one of many ways to use your figs. This chutney lasts up to 2 months in the refrigerator. Pair with goat cheese and prosciutto on top of a sliced toasted baguette. Enjoy!

Ingredients:

• 1 cup red wine

• 4 cups fresh figs, top stem removed, roughly cut into pieces

• 2 medium size apples, peeled, cored, cut into small pieces

• 3 medium size oranges, juiced

• 1/2 cup brown sugar

• 2 tablespoons honey

• 1 sprig fresh rosemary

• pinch of sea salt

• Optional: pinch of cayenne pepper

Directions:

• In a small saucepan on medium heat bring the red wine to a boil then turn down heat to simmer, stirring occasionally. Cook until it reduces to half.

• In another medium size pot add the orange juice and apples, cook on medium heat for 10 minutes, stirring occasionally.

• Reserve rosemary. Add all ingredients to pot including the reduced wine. Reduce heat. Cook until figs are soft and break down, stir frequently so bottom doesn’t burn.

• When figs are soft and broken down add the sprig of rosemary for 3 minutes or leave in longer for a more intense flavor. Pull out rosemary and add later to dish as a garnish when serving.

• Store in airtight mason jar in the fridge up to 2 months. Enjoy!

Heidi's Pineapple Cake with Orange Zest Drizzle

It’s time to have a little pineapple action! So I decided to make a pineapple cake with a light orange zest drizzle to go on top. I used a pretty baking pan that was gifted to me and it turned out great. I think a side of berries and fresh whip cream would make this cake even more special. So here’s the recipe. Enjoy!

Ingredients:

• 1 1/4 cup granulated sugar

• 2 eggs, beaten

• 20 ounce can crushed Pineapple with juice or blend fresh, reserve some juice for glaze

• 2 1/4 cup Flour

• pinch of Salt

• 1 1/2 teaspoon Baking Soda

Direction:

• Pre-heat oven to 350 degrees

• Use baking pan square 9x13 or 12 inch round baking pan. Spray with non stick before adding batter

• Mix flour, salt and baking soda in a bowl and set aside.

• Beat eggs and sugar then add 1/2 of pineapple in and mix together.

• Slowly add the flour, also add rest of pineapple mixing all together.

• Pour batter in baking pan and place in oven, bake 25-30 minutes or until pick comes out clean.

• Cool slightly and then turn over on a wire rack.

• Cool completely, then drizzle glaze and grate fresh orange zest on top. Let glaze harden.

• Place on your cake serving stand.

• Cut and Serve. You can add fresh berries and whip cream to elevate your cake dish. Enjoy!

Ingredients for Glaze:

• 1 1-2 cup Powdered sugar

• 2 Tablespoons Pineapple juice, add more if needed

• Orange to grate Zest

• Mix together powdered sugar and juice until smooth but still thick (not to runny) drizzle on your completely cooled cake add zest orange before glaze hardens. Let set, place on serving stand and serve.

Heidi's on the "A" List for Kathy's Homemade Pickles

My friend Kathy Palazzolo makes annually a variety of her scrumptious pickles and I am so lucky to be on her A list to receive a couple of jars of her latest creation. Kathy makes her pickles with a little of this and a little of that never using the same measurements and ingredients. Yes, there are key must have ingredients to start the magic of pickling but endless to what you want to add. With that said I will try to take the recipe given to me and do my best to be accurate with making some measurements for you.

Thank you Kathy for sharing your pickle recipe with Delicious and Simple’s foodie community!

Ingredients:

• 9 cups Water

• 2 1/2 cups of White or Wine Vinegar

• 1/2 cup Salt

• 72 each whole Persian Cucumbers, 5-6 per jar approximately

• 12Bayleaf

• Bunches Fresh Dill

• Several Garlic cloves, to taste

• Large Onions, Sliced thin

• For Spicy Pickles Optional: Red Pepper Flakes, to taste

• 8-10 1 quart Mason Jars

Directions:

Sanitize Mason jars and set aside

• In a large pot add water, vinegar and salt. Bring to a boil.

• Add Bay leaf, garlic, onions and dill to jar

• Cut tips off top and bottom off cucumbers, place approximately 5-6 in each jar or as many that fit.

• Pour hot brine solution to jar filling to the top.

• Add to taste Red pepper Flakes if you want spicy pickles.

• Seal tightly with the lid and place in a cool dark place for one week before serving.

• Refrigerate after one week and opening jar.

Side note: You can cut cucumbers lengthwise into quarters or into chips size. Amount will vary with jar sizes.

Enjoy!

Creamy Caramels

My good friend Kathy B shared her creamy caramel recipe with me and I finally had the opportunity to make it. I was a little concerned if it would turn out because  I didn't have the dark corn syrup in my pantry and so I used what I had the light corn syrup. Yippee!  it turned out fabulous!

Ingredients:

• 1 tsp. plus 1 cup butter, divided
• 1 cup sugar
• 1 cup dark corn syrup, (I used light corn syrup)
• 1 can (14oz) sweetened condensed milk
• 1 tsp.vanilla extract

Direction:

• Line an 8 inch pan then grease with the 1 tsp. butter, set aside
• Combine sugar, corn syrup and 1 cup of butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from heat; stir in milk
• Reduce heat to medium low and cook until candy thermometer reads 238 degrees (soft ball stage), stirring constantly
• Remove from heat then stir in vanilla
• Pour into prepared pan
• Cool, I like to wear my kitchen (rubber) gloves it makes it easier to work with the caramel
• Remove from pan, cut 1- 1 1/2 inch pieces, wrap in wax or parchment paper pre cut 4"x5" and then twist ends.
• Makes 3 1/2 dozen pieces 

Heidi's Chocolate Pudding

Who doesn't love chocolate pudding! You'll never buy another box pudding after you see how easy it is to make. This recipe is so creamy and chocolaty. Satisfying enough to serve the the way it is or top it with fresh whip cream, fruit or make into a s'more style. Try an adult chocolate pudding by adding some baileys or kahlua into the recipe. Enjoy!

Ingredients:

• 1/3 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon sea salt
• 2 1/4 cup milk, whole or 2%
• 1 1/2 teaspoon vanilla extract
• 2 tablespoon butter, room temperature
• optional: 1/4 cup of kahlua or bailey (When using alcohol only use 2 cups of milk)

Direction:

• In a medium saucepan add all dry ingredients
• Add Milk and vanilla and cook on medium high heat, stirring with a whisk continuously until bubbly stage
• Remove from heat add the butter stir until completely melted 
• Pour pudding in serving dishes

Makes 4 servings

S'More Chocolate Pudding:

• Top with desired amount of marshmallow creme (Kraft Jet-Puffed Brand)
• Using a kitchen torch fire and brown the top
• Crush up some graham crackers and sprinkle on top

Il Vecchio's Tonnarelli alla Carbonara

Il Vecchio, or ‘The Old’ when translated from Italian is a perfect way to describe the experience of entering through the doors of this Pacific Grove eatery. Hours before doors open, Executive Chef Kyle Trudell and his team are already toiling away, preparing ingredients for the upcoming pranzo de lavoro, or worker’s lunch, a fixed price lunch menu inspired by traditional Italian practices. With his preparations in mid-completion, Trudell graciously took time to speak with Heidi Licata of Delicious and Simple about the restaurant, as well as personally preparing one of his most popular dishes for her: Tonnarelli alla Carbonara. Utilizing only eggs, pork and cheese served over pasta, this traditional dish would find itself at home in the Lazio region of Italy.

When first entering Il Vecchio, the busy world outside seems to dissolve as the warm, inviting energy of this Roman-style trattoria begins to take hold. One will find themselves awash with the tantalizing scent of aromatics wafting from the family-style meals being prepared in Trudell’s kitchen. Each dish is artfully composed of fresh, local ingredients and is made from scratch daily utilizing old-world recipes native to regions of Rome, Umbria and Tuscany. The egg pasta and gnocchi used at the eatery are handmade in-house daily and every aspect of Il Vecchio’s menu is free from canned or processed ingredients. That being said, Licata need not be reminded that the ingredients used in the Tonnarelli alla Carbonara are freshly made, as the plate speaks for itself.

The bold flavors and creamy consistency of melted Pecorino Romano and Parmesan cheeses pair perfectly with the saltiness of the guanciale (pork cheek), all atop expertly prepared pasta; this dish truly delivers the sensation of actually dining in Rome. Heidi knew immediately upon tasting Trudell’s masterpiece that she had to share it with the Delicious and Simple community, and with the chef’s blessing, the readers of Play Monterey can now make Il Vecchio’s il Vecchio’s Tonnarelli alla Carbonara recipe at home!

Even with the recipe in hand, there is no comparison to the experience of dining at Il Vecchio; Heidi highly recommends sampling the restaurants’ many offerings. The restaurant is located at 110 Central Avenue in Pacific Grove. On the first Saturday of each month, the restaurant opens its doors for cooking classes. Trudell and Sous Chef Angelo Di Mambro unveil their tips and tricks to making the restaurant’s most popular Italian dishes. There is an 8 person limit which allows the Chef and Sous Chef to intimately instruct each student. Cost is $85 per person, and participants receive lunch and a glass of wine. Contact Chef Trudell for reservations and payment by email at: trudellkc@gmail.com. Prepayment is required to reserve your space in the class.

Il Vecchio’s Tonnarelli alla Carbonara

Ingredients:

• 5 oz. Fresh or dry thin pasta (approximate)
• 1 tbsp. Olive oil or lard
• 3 oz. Cured pork (guanciale, pancetta or bacon)
• White wine to deglaze
• 4 oz. Fresh water
• 3 tbsp. or a handful of Parmesan cheese, finely grated
• 1 egg, beaten
• Pecorino Romano cheese, for garnish
• Freshly ground black pepper

• Directions:

• Add a single serving of pasta to well-seasoned boiling water.
• Begin with a medium-sized sauté pan over high heat. Add the olive oil (or lard), then immediately add the pork. (Waiting for the pan to heat can cause pork to blister and stick.)
• As soon as pork starts to simmer, reduce heat to low. Render the pork slowly, allowing for even browning. Stir every 15 seconds until golden brown.
• Lift away from the heat source, add a splash of white wine to deglaze, lifting flavor from the bottom of the pan. Return to heat to burn off the alcohol — be careful of flare-ups!
• Add approximately 4 oz. of fresh water. Let this rest, continuing to reduce the liquid on low heat until pasta is firm. Keep the pan warm at the least.
• Add pasta to the pan over high heat. Ensure there is enough liquid in the pan (4 oz.) so that when you’re ready to add the cheese, the pasta becomes the same temperature as the simmering pan.
• Reduce the liquid by half, lift the pan away from the heat and add Parmesan cheese. Stir until evenly distributed. (Kitchen tongs recommended.)
• Quickly add the beaten egg, then toss the pasta while simultaneously stirring with the tongs. After a few seconds, the egg begins to cook. Cook egg to just before it begins to scramble, forming a cohesive bond with the liquid and cheese.
• Release the pasta from the pan as quickly as possible onto plate.
• Garnish with finely grated Pecorino Romano cheese and freshly ground black pepper.

View fullsize