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Homemade Granola

1/14/2024

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Homemede Granola
I am not a big breakfast person. Give me a glass of water, a nice cup of coffee, and a piece of toast, and I am satisfied. But lately, I discovered homemade granola, and it has become a game changer. It is my go-to breakfast. Trust me, homemade granola is so much better than the store-bought kind. For me, the store-bought ones are too sweet and often have things added that I don’t like. With homemade granola, you can choose your own nuts, seeds, dried fruit, sweetener, and flavoring. You can control whatever you want to add. Once you make it, it lasts for weeks in the pantry. I have been playing with various ingredients for a couple of months. Every homemade granola recipe I have come across uses coconut flakes. But I don’t like coconut. I recommend adding them if you like them. If you have the Smitten Kitchen Cookbook by Deb Perlman, check out her granola recipe. She likes her granola in clusters and adds a whipped egg white to the granola mixture before she spreads it out on the baking sheet. I have not done that. Whatever you do, you will end up with a jar of crunchy, chewy, and lightly sweetened granola. This is also a wonderful project to do with children, that way, they can create their own breakfast.
Sunny Cove Beach
Life at Sunny Cove has had its ups and downs. I find solace in the kitchen as long as my husband cleans up my mess. I have slowed down tremendously. I need breaks now, so no more multitasking. I am fortunate that I have family and friends who support me.
homemade granola
homemade granola
homemade granola
homemade granola
Be creative and design your own granola: add your favorite nuts and seeds, but remember that they need to be roasted before adding them. Use a sweetener if you like and however much you like. My preferred choice for sweeteners is honey and maple syrup. For dried fruits, I use raisins, cranberries, cherries, or a mixture of all. Deb Perlman from Smitten Kitchen adds roasted wheat germ. For fats, I use sunflower oil, but you may also use olive oil, coconut-, or canola oil. Some recipes call for melted butter. 
Print Recipe
Ingredients:
This recipe makes about 4-5 cups of granola

3 ½ cups old-fashioned oats
1 cup toasted hazelnuts
¼ cup ground flax seeds
1 tsp. cinnamon
1 tsp.salt
½ cup pumpkin or sunflower seeds  
⅓ cup sunflower oil
⅓ cup honey
2  TBS maple syrup
½ tsp. vanilla extract
1 cup (or more) dried cranberries, raisins, cherries, or other fruit

Directions:
Preheat the to 300˚ F (150˚C)
Cover the baking sheet with waxed paper
Combine the oats, hazelnuts, and flax seeds in a large bowl. 
Combine the wet ingredients and spices in another bowl.
Mix the wet ingredients with the dry ones. Spread them out on the cookie sheet covered with wax paper and bake until golden, approximately 40-45 minutes, tossing occasionally. Add the dried fruits and store them in an airtight container.
​
Guten Appetit!
Recipe from the sunnycovechef.com
​
Here are some more recipes for breakfast or brunch. 
Homemede Granola
These  healthy savory  muffins will give you energy for a long time.
Click here for the recipe
Avocado toast with preserved lemons
Avocado toast with homemade preserved lemons. 
​Click here for the recipe
Homemede Granola
Healthy banana pancakes
​Click here for the recipe.
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Rumtopf  or Rum Pot/ How to Preserve Fresh Fruit in Rum

8/14/2019

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​Yum, yum, it’s soaked in rum! If you are looking for an easy way to preserve the taste of summer for a cold winter night, look no further. Make an old-fashioned rum pot with the tastiest strawberries, cherries, raspberries (or any other fruit), add sugar and rum, then let it sit for at least two months. You will end up with a boozy delicacy, which is perfect on pudding, ice cream, flan, cheesecake, almond cake and in drinks. You only need three ingredients and a non-corrosive container with a lid for this classic German condiment.
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This German tradition of making a rum pot goes back to 18th century, when rum was imported from the Caribbean to the northern Hanseatic towns. Legend has it that some tropical fruit accidentally ended up in a rum barrel. Whether it’s true or not, it’s a good story.  My story goes back to my gentle, caring and loving father who wasn’t a cook. How could he be when he worked from dawn to dusk on the farm seven days a week? But he managed somehow to make a rum pot, which he loved to pour over ice cream.
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A traditional Rumtopf is done in a special crock pot ( see the photo below) . My father just used a regular crock pot, but a mason jar will do. The fruit is added when it is ripe—strawberries in June, followed by raspberries, apricots, blueberries, cherries, plums (or any other fruit) in July and August. Sugar and rum is added for each addition. The  beauty of the Rumtopf is that you can use almost any fruit you have available as long as you top it with rum that is 54% or higher (108 proof). It will put hair on your chest, so be careful and eat responsibly.
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I live in California and only harvest a handful of berries from my garden, but fresh delicious fruit is everywhere else, especially at the farmers markets. I am found of cherries and love to eat them. I ended up with a refrigerator full of fresh fruit and had to do something with it, so the idea of a Rumtopf was born. All I had to do was find was a bottle of rum that was more than 54% alcohol. I am thinking of starting another Rumtopf the traditional way, by adding fruit and sugar and topping it with rum. Layering my Rumptopf with different fruits as time goes by, which keeps the pot going indefinitely.
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This is a photo of a Rumtopf that is for sale at ETSY.
Before you click on the recipe, please understand that this is an experiment , I usually taste my recipes before I post them, so please keep in mind that this is not one of them. If it turns out (and I don’t see why not), I will fill some small mason jars with my Rumtopf and give them to my friends for Christmas. We’ll see!
Your container can be a crockpot or a mason jar that has been cleaned thoroughly.
I mixed the stronger rum with regular 40% (80 proof) rum. But make sure to use 54% (108 proof ), otherwise your Rumtopf will get moldy. Be careful, because the rum is flammable. It is important that the fruit is covered with rum. You might have to top it off while you are aging it. I loosely put some plastic wrap on top of my pot and and then add a saucer on top of that to make sure that the fruit is immersed in the rum. After I put the lid on, I wrap the top again in plastic wrap. According to all recipes I found, the Rumtopf needs to age at least two months so that the special flavors can develop. Some Rumtopf have been nurtured for years. The Rumtopf is like a perpetual jar, much like sourdough starter that can be kept alive for years
Print Recipe
Ingredients:

This is what I did, but anybody who is interested in creating a Rumtopf can be creative.

2 lb. fruit
For my two pounds of fruit, I used: ​
cherries
blackberries
strawberries
raspberries
10 oz. sugar
750 ml (151-proof) dark unflavored  rum
375 ml  (80-proof) dark unflavored rum
Directions:

All the fruit has to be as fresh as possible and without any rotten spots.
Wash the fruit, mix it with the sugar and let it sit for 20 minutes.
Add the fruit to the jar and cover with rum.
Add a large piece of plastic wrap on top of the mixture and wrap up the sides of the jar to create a seal. Then add a small plate on top to make sure all the fruit is immersed in the rum.  Add the cover, reseal with the plastic wrap again and put the rum pot a dark in a cool place, away from children. Mine is curing in my colder downstairs bathroom. 
​

Prost!
recipe by©Sunnycovechef.com
Do you want a fruity drink  tonight, try out my recipe for a light Strawberry Punch.  Click on the photo for the recipe.
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A personal note to followers of my blog:
For those of you who been wondering about me, life has had its challenges this year for my family. But we survived and I had to become stronger because of it. It’s been difficult, but the outcome is good for better days ahead. Thank you to all my friends and family for your support and love. I am respecting my husband’s request for privacy to not share more on the worldwide web.
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Avocado Toast , Preserved Lemons and Easter in Germany

3/26/2019

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Quickly, let me give you my recipe for avocado toast. Take a slice of your favorite bread (toasted or not) and spread a ripe avocado on it. Or just put slices of avocado on your bread. The choice is yours and anyone can do it. If you want to, add a fried egg and call it breakfast or lunch. Or add anything else you like. I see coffee shops and restaurants that sell these toasts for a lot of money. There is a way to elevate this simple toast into a culinary delight by adding finely chopped, preserved lemon rind. Anytime you bite into one of these crunchy little lemon cubes, your palate will experience an explosion of flavors from the floral notes of the released lemon oils to the salty fermented umami crunch.
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Preserved lemons are more than just lemons, as they capture the glorious perfume of the lemon and excite your palate. They will enhance almost any dish. Sprinkle them on a salad, a chicken dish or anything else you can think of. Preserved lemons add a fermented quality that regular lemons don’t have with their tart, salty and slightly bitter taste.
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Preserved lemons have been a staple in North African cuisine since the 11th century. It is a way to preserve lemons for use long after their season is over. Paula Wolfert introduced them to the American audience in 1970 with her award-winning cookbook Couscous and Other Good Food from Morocco. If you want a true Moroccan preserved lemon, add the spices.
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Those who have followed me, know about my lemon trees and my ongoing love for lemons. My blog has many recipes using my Meyer lemons, which I treasure. For years, I have made preserved lemons with some of them, but I have never blogged about them. So, I thought it is time to do so. I have given many jars to my friends and wish I could share them with you too. My niece and her husband took a jar with them back to Germany. I have added whole cloves, dried bay leaves, cinnamon sticks, coriander seeds and black peppercorns. In my last batch, I used just kosher salt, and I think that’s what I prefer. Usually, I use the rind and peel only, removing the pulp and rinsing the peel thoroughly to remove most of the salt. Then, I cut them into into tiny cubes, the smaller the better. I read somewhere that the pulp is great in cocktails, but I haven’t tried that. Lately, I have been adding some preserved  lemon when making my chicken stock.
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Making preserved lemons at home is easy; it just takes time. Mine have lasted a year or longer in the fridge.
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I am leaving for Germany in a few days and I am not sure that I will post again before Easter.    Easter is one of my favorite time to visit my family and friends. The arrival of spring is a happy occasion after the long winter. Everybody is happy and ready to embrace the warmer  weather and longer days. The restaurants and cafes move their tables outside, as every ray of sunshine is greeted with a smile and spring is celebrated with holidays and festivities.
This year is especially nice because the Easter holiday is later in April. I am going to be able to not only to celebrate Easter but also the first of May. In my village, this day is celebrated with a walk through the forest into the next village. Along the route, there are stands with drinks, some of them being little shots of Schnaps (a gin-like drink). The word Schnaps (according to wikipedia) refers to the fact that the drink is a consumed with a quick slug from a shot glass. In the evening, the celebration continues with a gathering around the May tree in the center of the village where Maibowle (May punch) is being served. This punch is wine steeped in an herb called sweet woodruff. I'll post more about my trip when I return, but in the meantime, I will add  some photos from my trip on Facebook and Instagram. ​I can't wait to be with my German family again. Read about one of my previous trips and deviled eggs here.
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In this  nutty, chewy, not-too-sweet almond lemon cake, whole cooked lemons are being used. It  is not your average lemon cake.  Click here for the recipe.
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Here is an easy-to-make pound cake that is infused with lemon juice. A great combination and perfect any time of the day. Click here for the recipe. 
I wish you all a Happy Easter or Fröhliche Ostern as we say in German.
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It is important to scrub the lemons very clean with a brush in a tub of water and dry them with a clean towel. Sterilize the jars in boiling water for 15 minutes and then dry them.
Print Recipe
Ingredients:

1 or 2 wide-mouth quart jars
(or one larger wide-mouth large jar)
​

8 or more Meyer (or other) lemons 
½ cup kosher salt 
lemon juice

Spices (optional)
​

1 cinnamon stick
3 cloves
5-6 coriander seeds 
3-4 black peppercorns 
1 bay leaf
Directions:
​

Quarter the very clean lemons almost all the way leaving the quarters still attached at one end. Rub the inside of the lemons with salt (about 2 TBS) and pack them inside the very clean jar. Add the spices as desired. Repeat with the remaining lemons, squishing them into the jars. Press the lemons down to release their juices, making room for the remaining lemons. When you can’t fit any more lemons into the jar, add enough fresh lemon juice to cover them completely. Put the cover on the jar and leave it out on the counter for a week, shaking it twice a day to redistribute the salt. If necessary, add additional lemon juice to fill the jar to the brim. After a week, put the jars in the fridge with an occasional turn or shake for a month. Now you are ready to use them and they will last in the fridge for a year or more. ​

Guten Appetit!
loosely adapted from different recipes 
by © Sunnycovechef.com
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Persimmon Chutney

12/8/2018

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Every year, I eagerly await the time when the persimmons ripen in our little town of Santa Cruz. They are a sure sign that fall has arrived. I don’t have a tree myself, but friends and locals are willing to share their bounty. Hachiya persimmons are the ones I get most of the time. They are teardrop-shaped and have to soften before you can use them. Fuyu persimmons are the flat-looking ones that are great sliced in salads and other dishes. Persimmon trees can grow up to 70 feet tall, and one of these wonderful trees grows in my girlfriend’s son’s garden.
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I have been cooking and baking with persimmons for years. Read more about persimmons and the recipe for my persimmon bread on a previous post (click here).
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Each year, I can't wait to make this chutney. The recipe comes from a twenty-year-old local newspaper clipping. The chutney is great with a variety of different foods. This year, I am going to make it part of my Christmas cheese board. It is also great with fish, on duck breasts, or with any food you can think of. In the photo above, I am serving it with my muffin quiches without a crust . These quiches make a healthy snack. (click here to get the recipe)
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My chutney is rather mild and not overly sweet. The fresh ginger gives it a great flavor. Since I am hosting our book club next week, I am giving each member a jar of my chutney and persimmon bread as a gift.
I have also made this persimmon chutney with apples or pears using lemon or lime juice. Personally, I prefer lime juice. The jury is out on whether to use apples or pears, so it is really a matter of your taste. The pears should be firm. For my last batch, I used golden delicious apples. Instead of dried cranberries, you can substitute dried blueberries. The chutney develops its full flavor after a couple of days in the fridge.
Print Recipe
 Ingredients:

Makes about 4 cups of chutney

4-5 Hayicha persimmons  (enough for 2 cups of blended pulp)
4-5 limes (enough to make ½ cup juice)
​3 smallish apples of your choice (about 2 scant cups)
1 red pepper (about 1 cup chopped)
½ cup sugar
¼ cup golden raisins
¼ cup dried cranberries 
1 small jalapeño pepper (seeded and finely chopped)
1 ½ TBS lime zest
3 inches fresh ginger 
½ tsp salt
½ tsp pepper
a splash of white balsamic vinegar
Directions:
​

To prepare the persimmons, slice off the top, peel and squeeze them into a food processor or blender removing the black seeds. Blend them with some lemon juice and then put them in a container with a lid. This can be done ahead of time and will keep in the fridge for a couple of days. 

Grate the limes to get 1½ TBS of zest, then squeeze the limes to get ½ cup of juice. 

Peel the ginger and chop it into small pieces, the smaller the better. Peel and core the apples, and cut them into ½-inch diced pieces. Core and seed the bell pepper, and cut it into ½-inch sized pieces. Cut the jalapeño in half, take the seeds out and chop finely. A word of caution: don’t touch your face while doing this.

Combine the lime juice, zest, ginger, and sugar in a medium- sized pot and bring it to a boil. Add the raisins, cranberries, peppers and jalapeños and simmer for 3-4 minutes, adding the apples. Continue to cook for another three minutes or until the apples start to soften, but are not mushy. Add the persimmon pulp and bring it to a boil and simmer for another couple of minutes. Season with salt and fresh ground pepper. Add a splash of white balsamic vinegar. 

​Put into jars with a lid and refrigerate. 

Guten Appetit!
recipe by © Sunnycovechef
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Fig Mustard

10/23/2018

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I really shouldn't do this instead, I should go for a walk to give my old body some exercise before a very long flight. But I just have to share this because fig season is almost over, and I love this mustard. Have you noticed that I am running a little behind when it comes to seasonal cooking? Later on, I will try making this recipe using dried figs and add it here. ​
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The figs in this photo are dried mission figs
It all began with a basket of Italian figs that my girlfriend Diane gave me. ​
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This mustard would be great on a cheese plate or on a turkey sandwich. In France, figs and fig mustard are often served with foie gras, and in Germany, it is served with a Weißwurst (veal sausage). This is not a sweet mustard, but it is full of flavor with the taste of the figs and a hint of vinegar. ​
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I used Italian figs but mission figs or any other figs can be substituted. ​
Print Recipe
Ingredients:

1 pound ( 400 g)  fresh figs 
1 cup (200ml) ruby port wine 
1  3-inch cinamon stick
3 Tbs apple cider vinegar
3/4 cup (150g) whole grain dijon mustard
salt to taste ​
Directions:

Wash the figs, remove the stems,  and cut them into pieces, removing some of the thick skin.
In a heavy pot, bring the figs, the port, and the cinnamon stick to a boil. Continue to simmer the mixture at low heat for about 20 minutes or until the figs are soft and broken apart, stirring occasionally. Add the vinegar and season with salt, bringing the mixture back to a low simmer. Add the mustard and mix with an immersion stick or in a blender until you have a consistent texture. The seeds of the mustard should remain whole. 
Put the fig mustard into 2 sterilized pint containers with a lid and keep them in the fridge. This makes about 2 cups of mustard. 

Guten Appetit
Recipe by Esslust (Chefkoch.De )
​translated by ©Sunnycovechef.com
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Romesco Sauce and Sorrel Sauce

9/12/2017

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Dijon in Burgundy, France
I can never get enough of different sauces and spreads. I like them thin or thick, and I like them as leftovers used with a salad, a sandwich, or a piece of meat or fish. For me, the right sauce makes the meal. When I visited the Burgundy in France (click here to read about my trip), I had the most incredibly thick eggplant sauce next to a piece of fish with the most delicate flavor I have ever tasted. The great chef had added some African spice, and I have no idea what it was. However, I remember tasting something similar in Morocco. Well, my sauces are nothing like that. They are straightforward, easy to make, delicious and can be used in many ways.
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romesco sauce
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sorrel sauce
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Louis-PhilippeVigilant at Loiseau Des Ducs in Dijon creates exquisite sauces
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The romesco sauce makes a delicious and healthy lunch
I got the idea for the romesco sauce from my blogger friend, Mary Ann, who writes the thebeachhousekitchen blog. She made her romesco sauce as an appetizer with cruditées. I have made this recipe many times and usually eat it as a sandwich spread or with a salad. It is a healthy substitute for richer foods like mayonnaise or butter. For the salmon, I used a recipe from myrecipe.com. This recipe uses canned tomatoes instead tomato paste and cumin as a spice rather than smoked paprika. I don't purée this sauce as much as Mary Ann’s sauce, leaving it coarser for the salmon. Both sauces are delicious.
​

The inspiration for the sorrel sauce came from the blog, Back Road Journal, and Bon Appetit. I added more sorrel because I have an endless supply of it in my tiny wild garden. Sorrel is a tart, slightly sour herb, oxalis, another common name for this herb means "sour".  I think it has a distinct lemony flavor and I find its tartness refreshing. I prefer to purée the sauce in a mixer until smooth. I love the taste of this rich and tangy sauce. It compliments a piece of salmon and other fish. I could eat it on steamed veggies or a chicken breast. It would also taste great with shrimp, chicken or salmon skewers.
​
Here is a link to to Mary Ann’s romesco sauce and Karen’s sorrel sauce. Both sauces can be made a day ahead. I had leftovers and ate them for several days.
Romesco Sauce & Sorrel Sauce
When I made the sorrel sauce for a large party, I didn't write down the proportions so I tried to reproduce the recipe for this blog post. I got carried away with the amount of sorrel (I added 4 cups which made the sauce quite tart), so next time, I will reduce the amount by half or less. I tasted the sauce the next morning and it had mellowed out somewhat.
​My romesco sauce is a combination of Mary Ann’s blog post and my recipe.com, which was very well received by my nephew who liked its nutty flavor. I have used hazelnuts instead of almonds.
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Ingredients for the romesco sauce
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making the romesco sauce in the food processor
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sorrel from my garden
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the wilted sorrel
Print Recipe - Romesco Sauce
Print Recipe - Sorrel Sauce
Ingredients for the Sorrel Sauce

1-2 cups packed sorrel
½  cup dry white wine
1 ½ tsp minced shallots
1 ½  cup whipping cream
1 TBS lemon juice 
sprinkle of nutmeg
pepper and salt to taste





​Ingredients for the Romesco Sauce



1  12 ounce jar of fire roasted yellow and red peppers
1 cup drained canned tomatoes (diced)
½ cup slivered roasted almonds (peeled) 
3 TBS olive oil
2 clove garlic (chopped)
2 TBS red wine vinegar
½ tsp chipotle dried pepper or cayenne pepper
1 tsp cumin
​½ tsp salt
​ 1 (1-oz) slice white bread
Directions for the Sorrel Sauce​

Combine the shallots and wine in a sauce pan and reduce the wine to about 4 tablespoons (until it gets a little syrupy). Add the sorrel and cook for about 2 -3 minutes. Add the cream and lemon juice and cook for a few more minutes. Transfer the sauce to a blender and mix until smooth. I used my Vitamix for this. Season with salt, pepper and additional lemon juice. 

​
Directions for the Romesco Sauce

Mince the garlic cloves in the food processor. Add all the other ingredients to the food processor and grind until almost smooth, with some crunch and texture to it. Both sauces will keep for several days in the fridge. 

Guten Appetit!
recipe adapted from BackRoadJournal.com
the beachhousekitchen.com and
my recipe.com
by Sunnycovechef.com
Read About Burgundy
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Three Years Of Blogging

8/6/2016

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It has been three years since I started my two blogs. I had no knowledge nor any experience when it came to blogging. With the help of some friends I was able to get started. I have enjoyed the process of embarking on something new where I could share my love of cooking and traveling  with others. At the beginning I spent a lot of time in Germany taking care of my ailing mother. Blogging enabled me to have something else to do. I quickly connected with other bloggers around the world who had similar interests and I enjoyed reading their stories. The connections I have made are very important to me. They have become part of my life . The blogging community feels like an extended family to me. ​
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I also wanted to organize my recipes to make them more accessible to my friends and myself. In my Wanderlust blog I share trips and  experiences I have encountered.  Overall, my blog has provided me with a creative outlet that connects me with people from around the world. I find it fascinating. I am thrilled with the surprising number of people who visit my blog. Thanks to all of you for showing an interest and connecting with me. It is greatly appreciated and I am thankful for the comments and encouragement. You have enriched my life. Hopefully, I can provide you with some interesting and delicious tidbits of life, traveling, and cooking.
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Potato Pancakes (Kartoffelpuffer)
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Cioppino , seafood soup
Here are some of my posts from the last three years. Click on the picture for the recipe.
​ Tell me which are your favorites? ​
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Tomatoes stuffed with Zucchini and Mushrooms
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Baked Plum Jam
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Plum Galette
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German Potato Soup with Shrimp
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My Summer Trip to Germany, Switzerland, and France

7/12/2016

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I get up very early these days since I am recovering from jet lag. I love the early hours because they are quiet and peaceful and I have them all to myself. What a treat! It takes awhile for me to adjust and get back into the groove. ​
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Walking in the high mountains of the Bernese Alps
Do you remember when I wrote about packing light? Well, I didn't this time. Whenever we have a car, we seem to overdo it. We took a lot of stuff to the village for the wedding: gifts, dresses and shoes just for the wedding. What can I say? My grand nephew really liked his Hawaiian shirt and the flip flops were also a hit. Originally  we had planned on returning with an empty canvas bag. However, both my husband and I managed to fill it up. My husband bought a gargoyle at a garden show in our little town where we stayed for my niece’s wedding. I managed to fill up the rest of the bag.
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These are different teas I bought, one claims to make you happy.
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I bought these in my favorite delicatessen store in Frankfurt.
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My husband likes gargoyles

Continue to read about my trip  on my

Wanderlust Blog ( klick here)
Cooking helps me to reconnect and what is better than a good breakfast. ​
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These banana pancakes might do the job ( klick here for the recipe ).
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These crustless little mini-quiches or muffins also make a great breakfast, lunch, or dinner. They are filled with vegetables and even taste good cold
​(klick here for the recipe).
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Greeting 2016 with Pancakes and Highway One

1/4/2016

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I need protein for my morning meal and these delicious pancakes pack in 10 grams of protein and are ready in 10 minutes. They have three ingredients: a ripe banana, one egg, and 2 tablespoon of whole wheat flour. ​
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In general, I am not a pancake person, but when I saw this recipe in Cooking Light I was intrigued. I have made them several times, sprinkled them with some blueberries, roasted nuts and a little bit of maple syrup. I like these pancakes because they are soft and fluffy and only have 228 calories without the toppings. This is important to me right now since I have expanded a bit over the holidays . I don't like to deprive myself of good food—and don't like being hungry. ​
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Sometimes when life has too many hurdles and I don't have the answers or solutions, I go for a ride or a walk  into the countryside. Nature gives me a helping hand. It smiles upon me and let's me forget the worries of the world. It calms my fears and reminds me that there is always a new beginning and beauty wherever I am.
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Last week, before New Year’s 2016, my husband and I  went on such a ride exploring the country roads off beautiful Highway 1 along our Pacific coast. As an afterthought, I took my camera. This stretch of highway between San Francisco and Santa Cruz is stunning and beautiful—and I can never get enough. But the small roads off Highway One are even better—and not so crowded. One of my favorites is Swanton Road, which parallels Highway One in a horseshoe for about 8 miles. On the way back to Santa Cruz, we stopped at Davenport Landing, another small horseshoe-shaped road on the ocean side of Highway One. There is a place that raises abalone, which I’ve never tasted and hope to get to one day. I have always loved the little town of Davenport, which reminds me of early days of coastal California. Davenport has a great glass studio, Lundberg Studios, where I have gotten several special pieces. They even have a great seconds studio. There is also a wonderful inn and restaurant, called the Davenport Road House, that has live music Tuesdays and Fridays. All the locals seem to like the Whale City bakery, that has a great menu and delicious home-baked treats. Not to mention beer & tacos for $2 each on Thursday nights. With live music..
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Highway One leaving Davenport
On the ride back to Santa Cruz, I always go along West Cliff Drive. As many times as I have walked along West Cliff Drive, I never tire of the beauty, serenity and ruggedness of the views where the Pacific Ocean meets the land mass of North America. So many many times, I have sat on one of the benches along West Cliff contemplating my life, sometimes with tears, but always soothed by its never-ending beauty. I am so privileged to call this place home.
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Natural Bridges at West Cliff Drive in Santa Cruz
Print Recipe
Ingredients

This recipe makes 4 small pancakes, enough for one person. 

1 banana
1 egg
2 TBS whole wheat flour
​A pinch of salt
Directions 
​

Mash banana with a fork until smooth. Add flour and a well-beaten egg to the bananas and mix thoroughly. Add a little butter into a nonstick skillet and melt over medium heat. Spoon 4 pancakes into the skillet. Cook for approximately two minutes, then turn the pancakes over and cook for an additional 1-2 minutes.

Guten Appetit!
Recipe from Cooking Light 
©Sunnycovechef ​
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Happy 2016

12/31/2015

0 Comments

 
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As the sun sets on our Pacific coast many of you have already started the New Year hoping for peace and new beginnings.  No matter where you are I wish you all a happy and peaceful 

2016

filled with love, happiness and renewed hope. 

​I would like to thank all of you for the kind and encouraging comments and for visiting my humble little blog. It means a lot to me to be able to share this part of my life with you. 

Prost!

and cheers to a new year wherever you might be. I hope to be able to share some new adventures and recipes with you and wish you all the very best.

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0 Comments

Cranberry Ketchup and Cranberry Sauce

11/11/2015

2 Comments

 
This cranberry ketchup and my simple cranberry sauce are a tasty addition to any meal—and not just for the holidays. Freeze some extra bags of cranberries to make throughout the year.
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Life is full of surprises with ups and downs like a roller coaster. One moment you are on top of the world (knowing that it won't last), full of anticipation and fear of the unknown as you contemplate the ride down. Personally, I don't like roller coasters, I prefer a gentle ride on a carousel. Last November and December were such roller coaster months for me.  I had a wonderful visit with my mom in Germany. Afterwards, my husband and I went to Berlin, Prague, and Nürnberg. I came home and got ready for Christmas in the Sierras, baked cookies, tarts, made cranberry ketchup and cranberry sauce. Two days before Christmas, we loaded all our goodies into the car and left for the mountains. As we began our journey, I got messages from my niece saying that my mom had fallen and broken her hip badly. She was in an ambulance on the way to the hospital. On the first summit,  I decided to turn around and go back home to make arrangements to leave for Germany. I was on the plane 24 hours later, and landed in Germany on Christmas Day. By then, my mom had peacefully passed away with my brother's family around her. I am so thankful for their love and care.
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Cranberry Ketchup
Last year, while looking through my folders, I came upon a recipe for cranberry ketchup. Since I love cranberries, I decided to make some. It was still in my fridge when I returned  from Germany after my mom’s funeral. It was comforting to put on my sandwiches and added flavor and richness to many meals. I promised myself to make it again. This year, I will be in Germany for Thanksgiving to celebrate my brother's birthday. So, I decided to have a pre-Thanksgiving dinner in the Sierras in our cabin with my sister-in-law and her husband. The late fall here is gorgeous. There are very few people there now and we were expecting a dusting of snow for the weekend.
​
I made the cranberry ketchup and cranberry sauce several days before we drove up. The ketchup is fantastic and a spoonful will enhance most any meal. It lasts for a long time in the fridge and needs to sit for a couple of days to develops its full flavor.
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Cranberry Sauce
Every time I cook a turkey, I make cranberry sauce. Turkey without cranberry sauce is not an option on my table. For many years, I have made the same recipe—not because it is the best or special—but because it is the one my family and I like the best. It is simple and easy to make. I always make it ahead of time and keep it in the fridge. There have been fleeting moments when I thought about adding ginger or a minced jalapeño, but I haven't. Maybe someday I will. 
The amount of sugar depends how tart you want it to be: I used ¼ cup this time, but I think I will use ½ cup the next time. The tartness of cranberries has to be balanced with something sweet like orange juice and sugar. All my tasters liked the tartness of the thick sauce.
Cranberry Ketchup
Print Recipe
Cranberry Ketchup 
This recipe makes about 1 ½  cups of ketchup

Ingredients

1 cup finely chopped red onion 
2 cups of water
4 cups of fresh or frozen cranberries
(not thawed) 
2 strips of fresh orange peel
½ cup packed light brown sugar
½ cup regular sugar
½ tsp Chinese five-spice powder
​1½ tsp salt
Directions 

​
Simmer the onion in water for about 10 minutes, uncovered until tender. Add cranberries and orange peel and continue to simmer uncovered until the berries are collapsed,  another 10 minutes. Discard the zest and purée the berries in a food processor. Strain the purée through a sieve into a saucepan, discarding the solids. Stir in all the sugar, the five-spice powder, salt and simmer for 5 minutes, stirring occasionally. Cool completely and keep in a covered jar in the fridge.
Cranberry Sauce
Print Recipe
Cranberry Sauce 
This is a thick sauce that you can spoon onto your plate.
Makes about 2 cups enough for about 6 to 8 servings

Ingredients 

3/4 cup freshly squeezed orange juice
½ cup water 
¼ - ½ cup of sugar 
3½ cup fresh or frozen cranberries (12 ounces) 
​½ tsp freshly grated orange zest
Directions 

Bring the orange juice, water and sugar to a boil, stirring until the sugar is dissolved. Add cranberries and simmer until berries are popping, 10 to 12 minutes. Stir in the zest and cool.


Guten Appetit!
Recipe for Cranberry Ketchup adapted from Gourmet magazine © Sunnycovechef
2 Comments

Muffin Quiches without a Crust

10/8/2015

3 Comments

 
These savory little mini-quiches are just right for my new life as a student. There are easy to carry with you and make a great healthy snack. They taste good, even when they are cold. You can customize them to your own liking and add only those veggies you or your loved ones enjoy. ​
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I would love to make them with young children and have them choose as what vegetables they would like to put in them—a great way to introduce kids to new veggies. I think the potatoes are a necessity, but you could try sweet potatoes. I put in mushrooms because I like them and I had some leftover cooked kale. I think spinach would be just as good, if not better. I added some zucchini and that tasted good too. I would like to experiment with little pieces of ham or bacon to make it like a Quiche Lorraine without the crust. As you see, the possibilities are endless.
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Yes, I enrolled in our local junior college to take a class in digital photography. The junior college gives people the opportunity to go to college and prepare for a job or a four-year university education. It gives people like me a chance to be a life-long learner. I can wholeheartedly support such worthy institutions. When I came to this country many moons ago, a different junior college gave me a chance to get an education, for which I'm forever grateful. ​
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It's apple season and time to make my Apple Strudel Cake. ​
These savory muffins are the perfect snack any time of the day. I like the sharp flavor of Roquefort cheese, but that's an acquired taste. Parmesan or any other cheese will be fine too, although the blue cheese adds some flavor to the muffin.  I used leftover cooked kale I had made the day before.  The second time I used baby spinach.
Print Recipe
Ingredients 

Makes 12 -14 muffins 


6 eggs

½ cup creme fraîche or sour cream

1 ½  cups shiitake mushrooms, cleaned and sliced

1-2  smallish Yukon potatoes

½ cup shallots, finally chopped

1 cup chopped and peeled zucchini 

½ cup chopped red peppers

½ -1 cup cooked kale

or 4 -6 ounces baby spinach, chopped

1/8 freshly ground nutmeg

3/4 -1 tsp salt 

½ tsp freshly ground pepper

1 TBS chopped chives
​
½ cup Roquefort Pappilon cheese or parmesan cheese
Directions ​

Preheat the oven to 350º F.  
Spray the muffin pans with an oil spray. 

If you are using kale, wash it and remove the stems. tear the leaves and sauté them in some olive oil  and water for a couple of minutes. Add ¼ cup water, a little bit of vinegar and 1Tbs of brown sugar and cook covered until wilted, about 5 minutes. 

Sauté the shallots with some olive oil for a minute or so, adding the mushrooms, the peppers and the zucchini. Sauté for 2-3 minutes until the vegetables are slightly translucent. If you are using spinach, roughly chopped the leaves and cook for another minute until the spinach leaves are wilted. Let the mixture cool. 

Microwave or cook the potatoes until they are done. After they are cooked, peel and cut them into small pieces. 

Beat the eggs until well combined, add the crème fraîche and mix well with a whisk. Add the nutmeg, salt, chives and pepper. Add the vegetables to the egg mixture. Using a large spoon, fill the muffin pans 3/4 full. Sprinkle the muffins with the cheese of your choice. Bake for about 20 minutes. Now you have a meal with a salad and a great snack for 2 or 3 days. I like them cold. 

Guten Appetit
recipe by ©Sunnycovechef
3 Comments

Broiled Shiitake Mushrooms

9/4/2014

0 Comments

 
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​My folders, my cookbooks, and my drawers are full of recipes that are dear to me. They help me find and create dishes for my family and friends. They are the backbone of my cooking — my memory. My blog is an attempt to somewhat organize and compile my favorite recipes.
Food is nourishment, it sustains our body and gives us energy. Many of us have made decisions about which foods are best for us. I always love any kind of mushrooms—chanterelles are my favorite, but I think shiitake mushrooms are healthier for me.
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Broiled shiitake salad with baked tofu, mixed greens , and feta cheese.
Years ago, I saved this recipe for broiling shiitake mushrooms which was printed in our local newspaper. I have made them many times because I love the meaty, chewy flavor of the broiled mushrooms. They are great to use on salads, especially with arugula. Put the grilled mushrooms on a bed of arugula or mixed greens and use the warm juice as a dressing and you have a delicious salad!  When I don't use the mushrooms right away, I keep them in the refrigerator as a healthy snack. Once you make these, trust me, they will be a staple of your diet, if you like mushrooms.
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The original recipe calls for roasted sesame seeds as a garnish. 
Print Recipe
Ingredients:

2 TBS tamari or soy sauce
2 TBS Oriental sesame oil 
2 TBS olive oil
2 tsp. sugar 
12 shiitake mushrooms
Directions:

Combine the tamari sauce, sesame oil, olive oil and sugar. 

Preheat the broiler.

Clean the mushrooms and remove the stems.  Place them cap side up on a baking dish.  Brush dressing on the mushroom caps. Position the dish 4-6 inches from the heat. Broil until the mushrooms look brown and crusty, 2-3 minutes. They cook very quickly so keep an eye on them.  Keep the mushrooms with all the juices in a glass container or use them right away in a salad.  I made a salad with mixed greens, baked tofu, and some feta cheese. I used the warm juice from the mushrooms as salad dressing and I squirted some balsamic vinegar reduction over the salad.

Guten Appetit!
by©sunnycovechef
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German Strawberry Punch  - Erdbeer Bowle

5/30/2014

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 A refreshing crowd-pleaser
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​Our little California coastal town had a hot spell for several days. Usually, when the Central Valley heats up, we get fog, and the sun often doesn't come out until noon. So, I enjoyed the heat and the sun and decided to make a refreshing German beverage called Erdbeer Bowle for my book club meeting. I had made this once before during one of my summer parties, and it was an absolute hit. Everybody loved it. 
When I was recently in Germany, we celebrated May Day in our village with May wine (Mai Bowle). Read more about my trip on Wanderlust. May wine is an old, traditional beverage brewed with Sweet Woodruff (Waldmeister). Another one of my favorites when in Germany is Berliner Weiße, beer mixed with Waldmeister syrup. It's absolutely delightful when sitting in an outdoor cafe on a hot day. Having never come across Sweet Woodruff here in the US, I made strawberry punch (Erdbeer Bowle) instead. It is also very refreshing and sets a festive mood for an enjoyable gathering. There were six in our book club, and we drank it all! I had started with only one bottle of wine but added another later. To keep it cold, I freeze a large block of ice. Be creative when choosing a container. I used a large flower vase. Enjoy!
This punch is refreshing, easy to drink, and everybody loves it.
You can easily increase the yield by adding an additional bottle of wine for 16 servings or double the amounts (use two bottles each of wine and sparkling wine) for 24 servings.  Adding Grand Marnier or a flavored liqueur is a matter of taste.
 For an alcohol-free version, substitute white grape juice or apple juice for the wine and sparkling water for the sparkling wine. Adding lemon verbena or mint will also add some different flavors. Try making this punch with peaches or raspberries.​
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Print Recipe
Ingredients:

2 or more pounds of strawberries

1 cup powdered sugar

6-8 pieces of lemon zest

2-3 Tbs. orange flavored liqueur (optional )

1-2 bottles of white wine 

1 bottle sparkling wine
Directions:

Two hours before the guests come wash the strawberries and pat them dry. Half the berries, place them in a large glass container. Sprinkle the powdered sugar over them. Add the lemon zest and pour a half of bottle of wine over them, stir. When the guests arrive add the remaining wine and the sparkling wine. If you use herbs add them as garnish.



Prost!
recipe by Sunnycovechef.com
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What To Do with Forty Pounds Of Tomatoes - Grandma's Tomato Sauce & Roasted Tomato Sauce

9/22/2013

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Last week, Robert and I decided to tackle some tomatoes from his garden. He came over with a variety of ripe, just-picked heirloom and smaller tomatoes  We decided to make two different kinds of tomato sauce.  One of the recipes had been in my canning folder for years. It came from a 2006 Gourmet magazine article named "Grandma’s Tomato Sauce" and was edited by Edith Guerino.  I changed the recipe a bit by adding more sugar and a large carrot to offset the acidity. It turned into a wonderful creamy sauce.  For the second sauce recipe, I used Alton Brown’s recipe but changed several ingredients and how the sauce was roasted and completed.  The roasted sauce has a tart flavor but a rich tomato taste and is great to put over fish.  Robert brought his tomato device that separates the seeds and the skin from the fruit, a clever machine that saved us time and aggravation. I made a large faro salad with tomatoes and herbs using Giada De Laurentis' recipe.  For over a week, I kept the tomatoes on a cookie sheet in my cold downstairs office. One night I made a platter of tomato slices with mozzarella and another night we had lamb chops with Julia Child’s "Tomates A La Provençal."  Absolutely delicious!

A Wonderful Appetizer 

Here are some thick sliced tomatoes on a bed of lettuce, topped with fresh mozzarella, pesto, slow -baked tomatoes, and sprinkled with fresh basil, balsamic vinegar, olive oil, and salt and pepper.
 I have been slow roasting tomatoes for several years.  I use them like a marmalade on different appetizers. They taste great just by themselves and keep in the refrigerator for about a week .
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These are the tomatoes I roasted for my tomato sauce. I saved  some to use  throughout the week.

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The perfect lunch—a fried egg with a roasted tomato and leftover faro salad.

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Robert is making sauce from his homegrown tomatoes.
Grandma's Tomato Sauce
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This is a rich delicious sauce, perfect on pasta. I had it with eggplant ravioli, it was superb. I spooned every last drop from my plate. One could make a soup out of it. This sauce brings out the ripe flavorful taste of tomatoes.
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This machine is terrific, separating the seeds and skin from the sauce
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Adding the basil
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The finished sauce
Print Recipe
Ingredients:
The recipe yields about 8 cups of sauce

Only use ripe tomatoes
1 TBS of salt
1 ½ TBS sugar
10 Ib tomatoes, cored and quartered
6 garlic cloves, peeled and lightly smashed
1 cup loosely packed fresh basil leaves
1 large carrot
 
½ to 1 cup olive oil
Directions:

Toss washed and quartered tomatoes with salt and sugar in a large bowl, let them stand for 15 minutes.
Robert and I put the tomatoes through our  machine to separate the skin and seeds from the sauce. The recipe in Gourmet used a food processor after the sauce was cooked and cooled or you can use a food mill fitted with a fine disk. My Italian neighbor peels the tomatoes. 
Cook garlic in oil in a large pot over moderate heat, stirring occasionally, until golden, 3 to 5 minutes, then discard garlic. Add tomato mixture and basil, stirring to combine . Bring to a boil, covered, then reduce heat and simmer, uncovered, stirring more frequently toward end of cooking, until sauce is thickened and reduced , about 2  hours or longer, discard the carrot.  Cool the sauce and ladle into containers and freeze the next day
. 

Guten Appetit!
Recipe  from Edith Guerino  
Gourmet Magazine 2006
By © Sunnycovechef
Roasted Tomato Sauce
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​This is a tart, hearty sauce. We doubled the recipe and later in the week I made another batch. I kept some of the roasted tomatoes in a container and used them throughout the week. Yummy and easy to make.
Print Recipe
Ingredients:

This recipe makes about 4 cups of sauce

20 Tomatoes, halved and seeded

1/2 cup olive oil

1/2 teaspoon salt

1 teaspoon pepper

1 cup finely diced onions

2 TBS minced garlic

2 TBS finally chopped oregano leaves

2 TBS chopped thyme leaves

2 TBS sage leaves
Direction:

Preheat oven to 325

Spray two cookie sheets with Pam. Place tomatoes cut side up on the sheets. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. I put most of my sage leaves on the bottom of the sheet. Bake the tomatoes for about two hours. Cool the tomatoes and process through a food mill or food processor. We used our magic separator. Freeze or use.


Guten Appetit
 adapted from Alton Brown's tomato sauce
by©sunnycovechef.com
0 Comments

Pesto

9/19/2013

0 Comments

 
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I am not a big pesto fan, but I love using it in my seafood pasta dish—and basil is abundant in the summer. I make a batch and freeze whatever is leftover. ​
Print Recipe
Ingredients:

 This recipe makes a generous cup of pesto

2 garlic cloves peeled 

4 cups of basil leaves 

1/2cups of pine nuts roast them if you want a nuttier flavor.

1/2 to 3/4 cup of good olive oil 

1/2 cup of freshly grated parmesan cheese 

1/2 to 1tsp of salt

1tsp of freshly ground pepper
Directions:

Chop the garlic in the food processor until finely minced.

Add the rest of the ingredients and pulse until you reach the consistency you like. I like my pesto chunky.  Season with salt and pepper and add more oil to make it smoother. Use within three days or freeze.
0 Comments

Green Sauce

8/7/2013

0 Comments

 
This topping or sauce is one of my favorite dishes
In Germany this sauce is called "Grüne Soße". I love this dish and have made it many times with different ingredients and in different variations. I sometimes use quark, a German soft cheese, similar to ricotta, but creamier. When quark is not available Greek yogurt is just as good. The same goes for the herbs, I use parsley, green onions, chives, dill, and sometimes I use sorrel and a little bit of tarragon. The idea is to have about a cup of green herbs. Adding a clove of garlic will make the sauce pungent. In Germany it is traditionally eaten with hard boiled eggs and boiled potatoes. It tastes great with salmon cakes.
This sauce has a very nice, fresh, herby taste, and a creamy texture that goes well with my salmon cakes, boiled vegetables and fish. It tastes great over a baked potato. You can make it a richer sauce by adding more sour cream or mayonnaise. ​
Print Recipe
Ingredients:

1 clove of garlic ( optional)
2 green onions with some of the green left on
1 cup of mixed chopped herbs such as  parsley,  chives, sorrel, and dill
6 ounces of nonfat Greek yoghurt 
1 generous TBS creme fraiche, substitute sour cream 
1 TBS mayonnaise
1/4 cup regular nonfat yogurt 
1 TBS or more of lemon juice.
Salt and pepper to taste ​
Directions:

Chop the garlic in the food processor until very fine. Add the washed and chopped herbs and chop them very fine. Add the rest of the ingredients and process them until smooth; season with salt, pepper, and lemon juice. The sauce will keep in a closed container for several days.
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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.

    ​
    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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