Chocolate Cherry Sorbet with Cherry Compote

Turkey or Chicken Enchiladas

1/25/2015

You probably are wondering, "Why is she posting about turkey in January?) I just couldn't wait until the next holiday to write about these great enchiladas I made after I got back from my mom's funeral in Germany. They were real comfort food that I needed badly.

On December 23, the day before I left for Germany, I roasted my organic turkey and it turned out juicy and very tasty. I put a butter herb mixture under the skin, massaged the outside of bird with more melted butter and put some herbs, a lemon, and an onion inside the cavity. I used the convection roast setting on the oven and basted the turkey with chicken broth and melted butter. I usually dry rub my turkey, but had no time to do so. My husband and I had an early Christmas dinner and I left him the next day with a lot of turkey.

After feeding friends and family, he froze the leftover meat and now we are back to my enchiladas. Most of you will have finished whatever turkey leftovers you had a while ago. Since chicken and turkey are close relatives, you can easily substitute chicken for the turkey. I have used tofu instead of chicken for my vegetarian friends. If you want this to be an easy and fast dinner, use canned sauce , although my sauce is easy to make and adds great flavor to the enchiladas. Use a rotisserie chicken instead of the turkey. The almonds add a nice crunch to the enchiladas and the salsa and sauce add flavor and taste. These enchiladas make great leftovers.

For the cheese, I used an organic shredded “Three Cheese Mexican Blend” from Clover with Monterey jack, cheddar, and pepper jack cheese. You can grate your own cheddar or gruyere cheese or any other blend. For the salsa, I used a generic brand. Any old salsa will do. Costco has a nice organic salsa. I make these enchiladas the year and usually use leftover rotisserie chicken. For my vegetarian friends I use cubed tofu for protein.

The Filling

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Ingredients

Makes 6 generous servings

6 (9-inch) flour tortillas

Filling
3 cups shredded cooked turkey or chicken
1 (14 ounce can) of chopped black pitted olives
1 cup slivered almonds
½ to cup salsa
½ cup enchilada sauce
½ - 1 cup shredded cheese

Red enchilada sauce
3 TBS vegetable oil
3 TBS flour
4 cups chicken stock
6-ounce can tomato paste
¼ cup chili powder or more
1 ½ tsp. oregano
1 ½ tsp. cumin
1 tsp. or more salt
1 tsp. garlic salt
½ tsp. sugar

Garnish
sour cream or crème fraîche
sliced avocados
salsa
cilantro

Directions

Sauce
Heat oil, add flour, stirring for a minute until smooth. Add chili powder and cumin and cook for about a minute. Add tomato paste and oregano, stirring to combine. Add chicken stock and bring to a boil, add sugar and garlic salt. Reduce heat and simmer the sauce for 15 minutes . Add salt and adjust for seasoning.I sometimes add a spritzer of tabasco or hot sauce. this all depends on your taste .

The filling
Mix all the ingredients in a bowl.

Assembling and baking the enchiladas
Spray two pans with cooking oil. I used a 13 x 9 inch dish. Dip tortillas in hot sauce, put a strip of filling across each one, and roll tightly. Put some sauce on the bottom of the dish. Place the enchiladas side-by-side in the pan, pouring the sauce over the enchiladas. Drizzle with ½ cup salsa of your choice, and sprinkle 1 cup shredded cheese over everything. Bake at 350º for about 20 minutes covered with foil and another 10 minutes uncovered until the sauce starts to bubble and the cheese is melted.

Garnish the enchiladas with a piece of avocado, some sour cream, salsa and cilantro.

Guten Appetit!
© Sunnycovechef

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Duck Confit Quesadillas

7/3/2014

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A heavenly recipe for duck lovers

Tucked away on a hillside, this unique restaurant with its gorgeous setting and lush tropical landscaping has been a Capitola icon for decades. A funicular railway transports you into a different world. The restaurant itself is a mishmash of rooms on different levels with a grand entrance to a stunning bar with an indoor waterfall. There are rooms with high and low ceilings, connected by staircases. Some rooms have fireplaces, some rooms have great views and one has a redwood tree growing next to a table. Just the setting alone is worth it, but the food is delicious. Their signature dish is the miso salmon.

But let's return to my quesadillas. They are a real treat—a delightful mixture of flavors. I used gruyere cheese for years, but lately I've substituted goat cheese or feta cheese. The addition of different salsas and chipotle sauce supplement the quesadillas beautifully, adding richness and flavor.

These quesadillas are a real treat for your taste buds. The flavors explode in your mouth. I like to use Mi Rancho soft flour tortillas but you can any tortilla you like. I have used whole wheat sprouted tortillas. The same goes for the cheese, it is a matter of taste. I love the soft goat cheese, my hubby likes feta better, as is the amount of cheese. Which salsa you use is entirely up to you. For store-bought, I like the corn salsa from Trader's Joe's. I have always made my mango avocado salsa with this dish. The zucchini salsa adds a refreshing and crunchy layer to the dish.
This is not as complicated as it looks, everything should be ready to go once you are ready to assemble the tortillas to cook them. These quesadillas are very filling but you can't stop eating them, and they are great the next day. One tortilla per person is plenty.

Sautéing the duck legs

All the fat is being rendered from the skin

The meat is ready

The sauce and the salsas

Assembling the quesadilla

Enjoy

The zucchini salsa

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Ingredients:
Makes 6 large tortillas

The duck mixture:
4 duck legs
1 large finely diced red onion (¾ cup)
1 jalapeños, seeds removed and minced
3 Tbs. chopped cilantro
salt and pepper
11 ounces (300 grams) soft creamy goat cheese
(or feta or grated Monterey Jack cheese)

3 Tbs. or more safflower or olive oil

The zucchini salsa:
2 zucchinis, cut into ¼-inch dice (3 cups) 350 grams
1 large tomato, seeded and cut into ¼-inch pieces
2 Tbs. or more lemon or lime juice
2 Tbs. olive oil
1 Tbs. chopped cilantro
½ cup (50 grams) finely diced red onion
salt and pepper

Spicy sauce:
1 cup mayonnaise
2 Tbs. lemon juice
4 chipotles in adobo sauce, seeded and minced
2 tsp. honey

For the garnish:
sliced cabbage
green onions
sliced jalapeños
cilantro leaves

Directions:

The duck mixture:
Sauté the legs over medium heat until the skin turns crispy. Cool the legs and tear off the meat, separating the skin…Warning: don't start eating or you can't stop. Return the skin to the frying pan and continue to sauté it until all the fat has gone. This is called a crackle, and is absolutely delicious. Drain the skin on paper towels, break it into small pieces and add to the duck meat. Cover the meat with foil to keep warm. Add the 3/4 cup of finely chopped onion, the minced jalapeño, and 3 Tbs. chopped cilantro before you start cooking the tortillas.

The zucchini salsa:
Combine all the ingredients in a serving bowl, cover, and refrigerate.

Spicy Sauce:
Mix all the ingredients in a bowl and refrigerate

Assembling and cooking the tortillas:
Spoon 1/6 of the duck mixture on the bottom half of each tortilla and top with 1/6 of the cheese. Fold the top half of the tortilla over the filling and press the edges together.
Heat 2 Tbs. oil in your largest frying pan. Add one or two quesadillas (depending on the size of your frying pan) and cook them over medium heat, turning once. Be careful when you turn them so that the filling doesn't spill out. I like my tortillas crisp and nicely browned. Cover the cooked quesadillas with foil and keep them warm in a preheated oven. Add additional oil as you cook the remaining quesadillas.
Cut the quesadillas into thirds and serve with all the condiments.

Guten Appetit!
Adapted from Food and Wine magazine
recipe ©sunnycovechef.com

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Ruth Ann's Juicy Ginger-Flavored Pork Chops

11/17/2013

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Juicy ginger-flavored pork chops 

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.

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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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Kohlrabi with Meatballs

8/23/2013

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Kohlrabi is a vegetable that you find in German-speaking regions. It is a crunchy bulb that comes in white and purple, and can be eaten raw or cooked. I love eating it raw, peeled and sliced, and it is great with dips. It has a juicy, crunchy flavor that tastes like cabbage and radishes combined. It looses it's sharp bite once you cook it. I buy it in the USA whenever I see it, because it is so hard to find. Kohlrabi is also used in Indian cuisine. Kohlrabi with meatballs is a German comfort food (and there are many variations of this recipe).

My mom loves this dish. She likes the meatballs cooked in salted water, but I think you get more flavor if you fry them. Some of my friends here in Germany add some tomato paste and/or paprika for additional flavor to the meatballs.

My mom is helping me

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Ingredients:

This dish serves 6 to 8 people

10 ounces of ground pork
6 ounces of ground beef
3 large kohlrabis
about a cup of sourdough bread
milk to soak the bread
1 large egg
1 small white onion (finely diced)
2 cups of chicken or instant broth
4 TBS butter
5 TBS flour
1/4 cup cream
salt, pepper, ground nutmeg
1/2 cup chopped parsley

Directions:

Soak the bread in milk for 10 minutes, than squeeze the liquid out of the bread. Discard the milk. In a large bowl, mix the ground meat, the squeezed bread, the egg, the onion, and about a teaspoon of salt and pepper. Mix thoroughly with your hands. Form them into small balls and simmer them for about 10 minutes in salted water until they are done. You can also fry the meatballs (my preference). Cook the kohlrabi in the broth until it is almost done. Save the kohlrabi water. Melt the butter, stir in the flour and cook for a couple of minutes. Slowly add the kohlrabi broth and cook some more. Stir in the cream, the meatballs and the kohlrabi. Season with salt, pepper and a little bit of nutmeg. Add the parsley and serve with mashed or boiled potatoes.

Guten Appetit
recipe by©Sunnycovechef

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Stuffed Tomatoes

7/18/2013

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You know summer is here when the first tomatoes appear at the farmer's market. There are beautiful large heirloom tomatoes, and my favorites, the small dry farmed ones. I eat them every day, for lunch, dinner, and snack. Sometimes I just eat them plain. I have made my stuffed tomato recipe for years. They are fabulous with rack of lamb.

A recipe that I've made for years are my stuffed tomatoes. They are fabulous with rack of lamb. You can use large tomatoes but I have also used smaller ones. I often vary the recipe by adding different herbs or vary the amount of zucchini or mushrooms, increase the amount of parmesan. If you you don't add the cheese you have a lovely vegan dish vegan dish. Bake any leftover stuffing in a greased gratin dish sprinkled with parmesan.

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Ingredients:

This recipe makes 6 generous servings

6 large tomatoes
3 small zucchinis ( yellow and green )
2 cups or less chopped button mushrooms
3 TBS olive oil
½ cup finally chopped shallots
½ cup grated parmesan cheese
½ to 1 tsp salt
½ to 1 tsp pepper
1tsp italian seasoning or other herbs like thyme

Directions:

Cut the top off the to tomatoes. Scoop out most of the inside of the tomato, sprinkle with salt and drain upside down. Save the juice from the tomatoes and the pulp, but not the seeds. Chop the pulp if necessary. Peel the zucchinis, grate them in a food processor, sprinkle with salt and drain them in a sieve for about 30 minutes.

Heat the olive oil in a large frying pan, add shallots and sauté until the shallots are soft and lightly colored. Add the mushrooms and sauté everything for several minutes. Add the salt and pepper. Add the grated zucchini, the tomato pulp and juice and sauté three to five minutes.

Put everything in a large sieve and drain until it has cooled. Preserve the drained juice. Put the zucchini mixture into a bowl, add the parmesan cheese and season with salt and pepper.

Scoop the sauté mixture into the tomatoes, sprinkle with some extra Parmesan and put the top on the tomatoes. Pour enough juice from the sauté into an oiled gratin dish to cover the bottom, add the stuffed tomatoes and bake in a preheated oven at 375 F for 20 to 30 minutes.

Fill the tomatoes completely, but if you have some stuffing left, put it in a small, well-greased gratin dish and bake for 15 minutes.

Guten Appetit
recipe ©Sunnycovechef

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Mushroom & Chèvre Crêpes

7/9/2013

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I love these crêpes and have made them many times. This is a recipe from Lou Seibert Pappas "Sweet and Savory Recipes for the Home Cook."
They are wonderful by themselves or with salmon steaks.
This recipe makes between 8 and 12 crêpes ( 7 inch diameter )

I love these crêpes and have made them many times. This is a recipe from Lou Seibert Pappas "Sweet and Savory Recipes for the Home Cook." They are wonderful by themselves or with salmon steaks.

This recipe makes between 8 and 12 crêpes (7 inch diameter )

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Savory Crêpes

2 large eggs
1 cup low fat milk ( 2% is all I have in my house, but whole milk will produce a richer crêpe)
1/3 cup water
1 cup organic all - purpose flour
A pinch of salt
2 TBS melted butter , plus more for coating the pan.

In a food processor , blend the egg, milk, water, flour, salt and melted butter for 5 seconds or until smooth. Cover and refrigerate overnight ( 2 hours minimum if you can't do it longer).

I have a 7-inch crepe pan I bought in France, but my nephew informed me that a regular coated frying pan will do just fine. I like making small crêpes, however any size will do.

Stir the batter before using and add some more milk if it is too thick.

Heat the pan over a medium low heat until hot, coat the pan with butter and add about 1/4 cup or less for one crêpe, tilting and rotating the pan to coat the surface. Cook for about a minute or until the edges are lightly browned. Loosen the edge with a metal spatula, then cook the other side for about 15 seconds. The first crêpe almost never works.It becomes my snack. Stack the crêpes on a plate covered with a kitchen towel. I put saran wrap between them when I store them for a longer time or when I freeze them.

The crêpes keep in the fridge for several days. Double the recipe if you want more. If you cook the crêpes in advance, stack them between saran wrap. Store them in a ziplock in the fridge or freeze them.

The Filling

10 ounces of soft goat cheese
1 pound of mixed mushrooms, shiitakes, button mushroom , portobello , chanterelles are wonderful, morels, or whatever mushrooms are available
3 to 4 green onions with some of the green tops.
1 large garlic clove, minced
2 ounces of shredded Gruyere cheese
1 egg
2 tsp of minced fresh tarragon
1/2 tsp salt and 1/2 tsp pepper
2 TBS olive oil
1 TBS butter
4 TBS freshly grated Parmesan cheese

Directions:

Preheat the oven to 350 degrees.

Heat the oil and butter in large frying pan and sauté the mushrooms and the garlic for one to two minutes. Put the mixture into a sieve over a bowl to cool and drain.

Stir together the goat cheese, gruyère cheese, eggs, tarragon, green onions, salt and pepper. Add cooled mushrooms and mix well. Spoon several tablespoons of filling down the center of each crêpe, roll the crêpe and put them in a well-greased baking dish with the fold of the crêpe on the button. Brush with olive oil, sprinkle with Parmesan, bake in the oven for 10 to 15 minutes. The crêpes can be made ahead of time and baked before being served.

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Cooking with Children

7/8/2013

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Whenever I am cooking and children are around I like to involve them, even if they only get to lick the bowl. I find that children are curious and love to be involved in preparing food. It takes time and patience but it is worth it. At this stage in my life I have to borrow children from my friends.

Last week my friend Britt visited, bringing her daughter and her four grandchildren. I decided to make crêpes with them. The day before I prepared two different batters, one savory, and one sweet crepe batter.

I put out different fillers for them to choose and make their own. For the savory crêpes I used cooked turkey ham, cheddar cheese, avocados, and cherry tomatoes. For the sweet crêpes I bought an organic hazelnut spread ( a little healthier than Nutella, but still yummy ), different homemade jams, soft, spreadable cream cheese, fresh strawberries , blueberries, chocolate sauce, bananas , nuts, and chocolate covered pomegranate seeds.

We cooked the crêpes together, and Ruby, the oldest, was able to make perfect crêpes at the end. The savory ones were their favorite, they loved cutting the cheese on their individual cutting boards. We had a lot of fun together and I was happy to be around

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Forward>>

Turkey or Chicken Enchiladas

Duck Confit Quesadillas

Ruth Ann's Juicy Ginger-Flavored Pork Chops

Kohlrabi with Meatballs

Stuffed Tomatoes

Mushroom & Chèvre Crêpes

Cooking with Children

WELCOME TO SUNNY COVE CHEF

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Turkey or Chicken Enchiladas

Duck Confit Quesadillas

Ruth Ann's Juicy Ginger-Flavored Pork Chops

Kohlrabi with Meatballs

Stuffed Tomatoes

Mushroom & Chèvre Crêpes

Cooking with Children

WELCOME TO SUNNY COVE CHEF

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