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Hazelnut Meringue Cookies

11/25/2013

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​These are not your usual meringue cookies. They are delicate, dense, frothy and chewy, more like a macaroon. My French girlfriend calls them macaroons. Over the years, I have reduced the amount of sugar in them, so do not put less sugar than is in this recipe.

I played with the topping and this time I added chocolate chips. A whole hazelnut is another option. The ground hazelnuts provide a distinctive nutty flavor. You could also substitute ground almond meal, available at Trader Joe's. Since I have never made them with ground almonds, let me know how they taste.

These cookies are easy to make and will last for a week—and they are gluten free! ​
Print Recipe
Ingredients: 
(Makes 35 to 40 cookies)

2 cookie sheets
Parchment Paper

2 1/2 cups hazelnuts (12 ounces ) 
1 cup fine sugar
3 egg whites
​​
Directions:

Preheat the oven to 350 Fahrenheit and roast the Hazelnuts on a cookie sheet for about 10 to 15 minutes. A light golden brown is all you want them to be, otherwise they will turn bitter. Immediately after removing them from the oven rub them in a kitchen towel to remove the skin. Put the peeled nuts in a bowl and roast the nuts where the skin did not come off for a couple more minutes and rub them in a towel again. Not all the skin will come off. The peeled nuts make a great snack and taste fabulous in salads, so roast some extra. Grind the nuts in a food processor but be careful not to turn them into nut butter.

Beat the egg whites in a stand up mixer until stiff, slowly add the sugar and continue to beat until the mixture becomes glossy, a minute or so. Add the ground hazelnut and mix well. Use two spoons to put the dough on a baking sheet covered with parchment paper that has been sprayed with canola oil. You will have two baking sheets of cookies.  Add a hazelnut on top of the cookies. Bake the cookies for 20 to 25 minutes at 325°  Fahrenheit  in the middle of the oven. Loosen the cookies from the paper after they have cooled for a minute or so. 

Guten Appetit!
Recipe © Sunnycovechef.com
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O Sole Mio

11/25/2013

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The beautiful sights of Rome

​Recently, I was  fortunate to spend seven beautiful days in Rome when my husband and I decided to skip Thanksgiving and go to Rome instead. Rome is an amazing city, a feast for the eyes, the soul—and the stomach. Around every corner there is a piazza with old stucco buildings, churches, ruins that date back hundreds, possibly thousands of years. It is a city made for walking until you have to cross a busy street—then stop dreaming and watch out! You can spend an entire week rushing from any given church, museum or site to another. But be careful in trying to do it all, because if you do so you will never take in the essence and beauty that this town has to offer. Rome is made for walking, so take your most comfortable walking shoes for the cobblestones. When the walking is too much, just take a taxi or public transportation to your next destination, sit down for a cappuccino, have a gelato or an afternoon lunch. My husband and I would pick one tourist destination a day, and for the rest of the day just wander around with a general idea of where we wanted to go. We found some beautiful places when we got lost—and ate some fantastic food. Rome's center is relatively small and easy to navigate.
One day, we took a taxi to the piazza Campo de' Fiori. This place transports you back to a different time were it not for the cars and scooters. In the morning, there is a market where you can explore the sites by walking the small streets full of wonderful shops and buildings. Before Campo de' Fiori (across the Tiber River) is the Jewish ghetto with plenty to see and eat. This time of the year, fried artichokes were served at many of the restaurants. When it comes to local restaurants, I just follow my nose and look at what's going on. I also got some names from internet sites like "Rachel Eats" as well as guide books.  However, it was difficult to follow the walks because there are few street signs which makes things are a bit confusing. By wandering around, we found some bakeries, gelato places and eateries. From the piazza de Fiori, we walked along small streets to the piazza Navona, a beautiful oblong square with the Four River Fountain built in Baroque style by Gian Lorenzo Bernini. We got to the piazza just as the last light of the day was shining through the open bell tower, a breath-taking scene. There is a small store selling beautiful decorated notebooks—and don't forget the ice cream! Continue walking and you arrive at the Pantheon, an astonishing building with huge columns and an indoor room with an open ceiling that will take your breath away. This room inspired later domes, including Michelangelo's St. Peter.  Around the corner, you will find a restaurant called "Armando al Pantheon,” a family-run trattoria  that serves fantastic seasonal Roman food in a warm atmosphere. We had lunch there and the food was outstanding. Another restaurant we liked was "Target.” This restaurant was near our hotel on the Via Torino. I loved their octopus soup, a rich tomato-base soup. In other places, we ate pasta with freshly picked porcini mushrooms. We found as delicatessen where we bought fresh bread, Parma ham and wonderful local cheeses, so we had a picnic. For dessert, we had sweets and gelato. All that walking, I felt that this caloric intake was fully justified.
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Swiss Chard with Raisin and Pinenuts

11/23/2013

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A healthy satisfying vegan dish
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This is by far my favorite way to prepare winter greens. The raisins and sugar add a touch of sweetness to the vegetables. The vinegar gives it a bite, and the nuts add a bit of crunch. I have used kale with this recipe and it works well. I'm always happy when I bring home a big bunch from the farmer's market. I prepare the greens for dinner and then have a leftover for lunch the next day. By the way, it tastes great with a fried egg on top—the perfect lunch.
​This a straightforward recipe that is easy to prepare and makes a great leftover. Substitute any winter green you like for  Swiss chard. Adjust the sugar and vinegar to your taste.
Print Recipe
Ingredients:

A bunch of fresh chard

2 Tbs olive oil

1/2 cup finally chopped red onions 

2 cloves of garlic (thinly sliced)

3 Tbs. white balsamic vinegar

2 heaping Tbs brown sugar

2 Tbs golden raisins

2 Tbs pine nuts
Directions:

Wash the chard. Tear leaves from the stems and cut leaves into bite-sized pieces. Discard the stems. In a large frying pan, sauté onions in olive oil for 5 minutes, add garlic and sauté for one more minute. Mix the vinegar, sugar and raisins in a bowl and add to onions. Add chard, put a lid on the pan and cook for 2 to 3 minutes. I pronounce it done when the chard starts to change colors.


Guten Appetit!
 recipe ©by sunnycovechef
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German Style Braised Cabbage

11/20/2013

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This is a healthy and nourishing dish 
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Once in while, you prepare food you usually don't eat. It's fall in northern California and the farmers’ markets sell every kind of pumpkin or squash you’ve ever dreamed of. There is a splendid variety of kale, spinach, mustard greens and Swiss chard. We still have some dry-farmed tomatoes in the market too. Although the skin is a little thicker, they are still delicious and I will miss them when they are gone. The peppers have a couple of weeks left. I discovered Padron (aka Shishito) peppers this year, small green peppers that are a bit on the hot side. I love to sauté them in olive oil, sprinkle with garlic salt and nibble on them all day long and they taste fabulous cold. 
Then there are the red and green cabbages. Ron, my strawberry farmer, is selling Spitzkohl, a cone-shaped white cabbage. So, it is at that time that my German DNA takes hold of me and my childhood memories come streaming back of all the ways to eat cabbage: as soup, as a cooked vegetable, stuffed cabbage, homemade sauerkraut, not to mention my aunt’s Weißkraut mit Kümmel (white cabbage with cumin seeds). That is what I'm cooking tonight with boiled potatoes (mashed potatoes would be good too) and a pig’s knuckle I got from the rotisserie wagon at the farmer's market. Personally I love the cabbage and potatoes, but not the knuckle. Let's not get too German...sometimes I wonder whatever happened to my French cooking? I will make up for it tomorrow night, when we will dine at Absinthe in San Francisco and I will eat the best onion soup on this side of the Pacific. My husband loves pork knuckles and will eat them whenever we are in Germany. This is the first time I have served it at home. After all, he is taking me to the opera in San Francisco tomorrow to see the “Barber of Seville,” so he deserves his favorite food. I ate a little of the knuckle meat and it was good smothered in mustard. The cabbage was a little overcooked and I’m not sure about adding the sour cream. Actually, I think it is better without it. Mashed potatoes would also complement this dish. This can also be turned into a great vegan meal using tofu for the protein. You see, my Californian environment has influenced me. ​
Prepare this dish to your liking. I think cooking it for 15 to 20 minutes will leave some crunch in the cabbage. Adding the sour cream is a matter of taste, as I prefer it without. My aunt used to smother it in Schmand, a German version of sour cream, and she used lard instead of oil.
Print Recipe
Ingredients:


2 Tbs. olive oil

8 to 10 cups of chopped white cabbage

1 1/2 cup of vegetable or chicken broth

2 Tbs. cumin seeds

1 1/2 Tbs. sugar

1/4 tsp salt

1/2 tsp fresh ground pepper

1/4 cup sour cream (optional)
Directions:


Quarter the cabbage and cut out the core, chop the quarters into small slices and rinse, draining the cabbage in a colander. Heat oil in large heavy pot, add cabbage and sauté for several minutes. Add broth, cumin, sugar, salt and pepper and cook for 15 to 30 minutes depending how crunchy you want it. I cook mine for 20 minutes, add sour cream.   Keep in mind that the cabbage will cook down quite a bit.

Guten Appetit!
© recipe by sunnycovechef
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White Asparagus Soup

11/18/2013

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​An easy to make elegant and light soup, perfect for a first course.
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When wandering through the Whole Foods produce department, I spotted white asparagus—my all time favorite vegetable—and it was fresh! In the past, the asparagus sold in this country was old and not worth the effort. Leave it to Whole Foods to make me happy. So, I decided to make Spargelsuppe (asparagus soup). This is a very delicate soup that brings out the wonderful flavor of the asparagus. Germans love their asparagus and when it is in season you will find asparagus on the menu of every restaurant. It is traditionally eaten with melted butter and boiled potatoes, and sometimes hollandaise sauce is substituted for the melted butter. It is also served with different kinds of hams or schnitzel (a breaded pork chop). ​
To peel the asparagus, hold the tip and carefully peel of the woody part of the asparagus. Be careful, as the asparagus breaks easily. Unlike green asparagus, white asparagus has to be peeled. The peels and end pieces will produce a flavorful broth for the soup. ​
Print Recipe
Ingredients:

1 1/2 pound of white asparagus 

4 cups water 

3 Tbs butter

3 Tbs flour

2 Tbs lemon juice 

1/4 a cup whip cream 

1 tsp salt 

1 tsp sugar

1 tsp freshly ground white pepper

1/2 tsp freshly ground nutmeg
​Directions:

Peel the asparagus from the tip. Cut 1/4-inch from the bottom. Put the asparagus peels and the end pieces in 4 cups of water, bring it to a boil, add the salt and sugar, cover and simmer for 15 minutes. In the meantime, slice the asparagus diagonally into 1/2-inch pieces leaving the tips intact. Melt the butter over low heat in a heavy pot, add the flour and stir constantly for a couple of minutes, making sure the roux does not turn brown. Pour the asparagus broth through a sieve, discard the asparagus pieces and peel.  Add to the butter mixture, stirring constantly with a whisk to avoid lumps. Start with a little broth, whisk until smooth, then add the rest of the broth. Bring the soup to a boil, add the asparagus and cook until the asparagus is done, about 4 to 6 minutes. The asparagus is done if it falls apart when you squeeze it. Add the cream, lemon juice and season the soup with salt, sugar, pepper,  and freshly ground nutmeg

Guten Appetit!
© recipe by sunnycovechef
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Ruth Ann's Juicy Ginger-Flavored Pork Chops

11/17/2013

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Juicy ginger-flavored pork chops  ​
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These pork chops are absolutely delicious. The ginger and orange juice add a fusion twist, and my addition of apples adds an another layer of flavor and taste. The recipe was sent to me by my friend, Linda, who is one of the best cooks I have ever known. She and her husband inspired my interest in cooking years ago, and we have had a lot of fun cooking together. My husband had his first gourmet meal when I took him to their house to prepare "Caneton à l'Orange," the classic duck recipe from Julia Child's Mastering the Art of French Cooking. Now back to the pork chops: Linda got the recipe from the Northern Exposure Cookbook, from the old TV show. The pork chops are named after Ruth Ann, a character in the show. Over the years, I have tweaked the recipe quite a bit.
When buying pork, I'm extremely picky. These days I get pork loin center cuts with bones from Whole Foods. Most of the time, I use 2 pork chops, enough for my husband and myself.  The recipe calls for 4 chops—one pork chop per person.
Print Recipe
Ingredients:

1/3 cup flour
1/2 tsp salt
1/2 tsp pepper
2-4 pork chops
2 Tbs olive oil
1 Tbs brown sugar
1 Tbs grated ginger
1 Tbs grated orange zest
1 cup fresh-squeezed orange juice
4 medium apples
Directions:

Mix together the flour, salt, pepper. Coat the pork chops in the flour mixture, shaking off excess flour. In a small bowl, combine the juice, ginger, sugar and orange zest.

Peel and quarter the apples. Heat oil in a large frying pan over medium heat. Brown chops in the oil for 5 to 8 minutes on each side. Remove the pork chops and spoon or pour out most of the accumulated fat. Return the pork chops to the pan and pour the orange juice mixture over them. Bring to a boil, add the apples and cook covered for about 10 to 15 minutes. Do not overcook because the chops will get tough and the dish is ruined. 

Guten Appetit
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Chocolate Walnut Pie

11/8/2013

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A Chocolate Delight ​
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This is definitely a pie for chocolate lovers and the crust tastes like a shortbread cookie. I found the recipe in a German magazine years ago, although the original recipe had twice the amount of butter. This recipe is a keeper and I am going to use this crust in other dessert recipes. Add the chocolate filling and the nutty egg white topping and you will have a dessert you can’t resist. The pie can be kept for several days, so you can bake it ahead of time (great for the upcoming holidays). I'm thinking of baking this recipe in individual pie tins for gifts. Being the hazelnut lover that I am, I'll try using hazelnuts instead of walnuts. And maybe I'll add caramel or Nutella too, although that might be going over the top. ​
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This is a straightforward recipe. Be careful not overwork the dough, and melt the chocolate in a double boiler or bowl over a pot of boiling water. Use the best chocolate you can afford. I used Lindt chocolate.
Print Recipe
Ingredients

The dough:

1 1/4 cup unbleached white flour
8 tbs. butter (cut into small cubes)
1/2 cup sugar
1 egg yolk
1 tbs. crème fraîche
a pinch of salt  


 The filling:

3.5 ounces bittersweet chocolate (chopped)
2 eggs (separated)
1/4 + 2 tbs. sugar
1/2 cup chopped walnuts (chopped)
1 tbs. flour
1 tsp. orange zest


The topping:

1 egg white
1/2 cup powdered sugar (sifted)
1/2 cup finely chopped walnuts
Directions

The dough:

Preheat oven to 375° Fahrenheit
Butter a 10-inch pie pan 
Process flour, sugar, salt, and butter in food  processor until the butter is reduced to small pea-sized pieces. Add the crème fraîche and egg yolk and process until blended. Put dough on a cool surface and flatten with the heel of your hand. Form it into a ball. The dough will be crumbly. Wrap it in Saran wrap and rest in the refrigerator for 30 minutes. Then roll out the dough between two pieces of Saran wrap and put it in a buttered pie pan. Bake for 5 minutes. 

The filling:

Melt the chocolate in a double boiler until melted, then cool slightly.  Beat the egg yolks with the sugar until fluffy white, and stir them into the chocolate mass. Add walnuts, orange zest, and flour. In a clean bowl, beat the egg whites until stiff. Gently fold them into the filling. Pour filling into the pie shell. Bake for 20 more minutes. Remove the pie from the oven and reduce temperature to 250°. Add the topping to the pie and continue to bake for about 10 more minutes. 

 The topping:

Beat the egg white until almost stiff, adding the powdered sugar. Add the walnuts and gently put on top of the pie.

Guten Appetit!
​recipe©Sunnycovechef
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Sweet and Sour Red Cabbage

11/6/2013

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A healthy vegetable dish with a satisfying and rich flavor
I have prepared this dish for many years—and it is a staple winter vegetable in my house. It goes well with any kind of potato, polenta, and the flavors improve with age. It is a great side dish for the holidays and any other meal. It is also an everyday vegetable that can be eaten any time of day. Personally, I love it on a buttered slice of bread. This is the first time I have written down the recipe and it always tastes a little different. There are guidelines that I follow that come from my godmother in Germany.  For the sweetener, she uses sugar, but I use my homemade jams or jellies (red currant jelly is my favorite). I add some additional spices like peppercorns, whole cloves and a bay leaf. My godmother uses goose or duck fat to sauté the onions and cabbage, which gives it a wonderfully rich flavor.
The amount of jam varies depending on it sweetness. Remove the bay leaf after the cabbage is cooked. I If you like to remove the spices after the cabbage has been cooked tie them into a cheese-clothes and remove them before you serve the cabbage. I chop the onions and the red cabbage into quarter inch pieces. My sister in law chops the cabbage very fine and her red cabbage tastes very good.
Print Recipe
 Ingredients:

2 Tbs. olive oil 
½  cup chopped red onions
1 head red cabbage (6-8 cups) chopped 
2-3 apples, peeled, cored and sliced
1/3 cup jam or jelly
1/4 cup (or less) vinegar (apple cider or other) 
3 whole cloves 
3 whole peppercorns 
1/2 tsp. salt
Freshly ground pepper (more if you omit the peppercorns)
Directions:

Heat olive oil in large pot. Add onions and cabbage and sauté for several minutes. Add about 1 cup water, and bring to a boil. Add the rest of the ingredients, reduce heat and simmer covered for about 30 minutes, stirring often. I frequently prepare this dish ahead of time. It is easy to reheat and the flavors seem to improve with age.


Guten Appetit 
recipe by ©sunnycovechef.com
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German Almond Buttercake

11/1/2013

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A crunchy, buttery almond cake that will melt in your mouth 
This is a German Blechkuchen (sheet cake), which is available in a wide variety of styles throughout Germany. My mom uses a recipe with custard on top, while some are made with custard and fruit, and others with just with sugar, butter and a yeast dough. This recipe is a rich version of a buttery, crunchy tasting almond cake. I made it for the first time last week for a movie night at home and it was devoured by my diet-conscious California friends. It is also a great dessert to take to the office or a party. I can't give credit to the cook, because I copied an old German magazine article years ago. ​
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Bring the butter and eggs up to room temperature. I have a Kitchen Aid, but a hand-held mixer will do just fine. However, it is important to beat the butter, sugar, and eggs until they are light and fluffy, while mixing the sour cream and flour mixture as little as possible.
Print Recipe
Preheat the oven to 425° F
Butter or spray with oil a 15" by 10" inch jellyroll-like pan.


Cake Ingredients:

10 Tbs. soft butter
 ½ cup sugar
6 eggs (room temperature) 
2 ½ cup flour
2 tbs. baking powder 
1 cup sour cream


Topping:

8 ounces sliced or slivered almonds (toasted) 
1 cup sugar
12 Tbs. butter
4 Tbs. whipped cream ​
Directions:

For the dough:

Beat the soft butter until fluffy. Slowly add the sugar and continue to beat several minutes until the mixture is creamy, white and fluffy. Add one egg at a time and continue to beat until each egg is blended into the dough. Sift the flour and baking powder. Add the flour mixture and sour cream to the dough and mix until combined, making sure you don't over mix the flour. Scrape evenly into the pan and bake in the lower part of the oven for about 20 minutes.

Topping:

Toast the almonds in a frying pan until they are lightly colored, be careful not to brown them.  Melt the butter, sugar and cream in a pot. Bring to a boil while stirring constantly, add the almonds and put this mixture evenly on top of the cake. Bake in the center of the oven for 5-10 minutes. Let it cool slightly, then cut into serving size pieces and serve. ​
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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

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    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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