Wishing you peace

This is my favorite time of year where I get to hold my loved ones close.

Tightly.

I am cooking for friends this Christmas. Still undecided about the menu, but happy that we can gather and share. These cookies will be part of it, I know. Pecan, vanilla bean, and rum shortbread cookies I made to give away this week. So I leave you with them and wishes of peace for you and your family. I will be back soon with more recipes and stories.

Lots of love.

Zorionak.

Pecan, vanilla bean, and rum shortbread cookies
makes 30 cookies

2 sticks (225 g) unsalted butter
3/4 cup (90 g) powdered sugar, sifted, plus more for rolling
1 vanilla bean, split lengthwise and seeds scraped>
1 tablespoon dark rum
1 cup (140 g) superfine brown rice flour
3/4 cup (75 g) finely ground pecan meal
1/2 cup plus 1 tablespoon (70 g) amaranth flour
1/2 cup (80 g) potato starch
1/4 cup (30 g) tapioca starch
1 teaspoon salt

In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds. Mix with the paddle attachment on medium speed for 2 minutes or until light and creamy. Add the rum and mix.

In a medium bowl, whisk together the rest of ingredients. Add them to into the butter mixture and mix until the dough comes together. It will be a sticky dough.

Transfer the dough to a sheet of parchment and roll it into a log that is approximately 2 inches in diameter. Use the parchment to help you shape the log. Wrap it and chill for 1 hour.

Preheat the oven to 350F (180C). Cut the log into 1/4-inch thick disks and place them on baking sheets. Bake for 10 minutes. Remove from oven and as soon as they are cool enough to handle, roll them in powdered sugar.

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When we share with friends

Sometimes it's nice to stop by other friends' blogs and share a bit of my kitchen with them.

I have been a huge Jen Altman fan since I started blogging. She has been such an inspiration to me through these years, not only as a photographer, but also as a mom and all around "get-it-done" kind of woman. I have turned to her for advice many times. I love her.

Have you seen Jen's new beautiful food blog? Well, I am there this week sharing a recipe for Asian pear, hazelnut, and amaranth financiers.

Hope you like it.

Enjoy!

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Winter is the smell of roasted chestnuts

We have been riding our bikes in the afternoons taking advantage of the beautiful weather. All over.

"What is that smell?" Jon screamed while he was riding way behind me. "It smells good!"

"Good!" Miren screamed as she repeats everything Jon says.

I could smell it too.

It was the chestnuts that one of our neighbors was roasting. A smell that puts me back on the street corner of my hometown where every winter the castañera (the chestnuts lady) sets up shop without fail. Brown paper cones filled with sizzling roasted chestnuts.

Winter.



I came home thinking about my uncle's chestnut trees back in the Basque Country. Tucked away at the bottom of his hill, there is a dark, chestnut tree-filled corner where we like to spend hot summer days. We spent time down by the chestnut trees this past summer where some chestnuts had already begun falling. It was early in the season, but perfect as I was able to show the children what a chestnut looks like with its green and spiny outer shell.

"I now remember what a chestnut looks like, amatxu. We saw them at Javi's" Jon said to me as we continued to ride.

After that, I made sure to bring some chestnuts home. It never quite feels like winter without roasted chestnuts and clementines, right?



Miren and I spent the morning outside while Jon was in school. She helped me peel the roasted chestnuts that I was going to use to make soup. Roasted chestnut, potato, and celery root soup garnished with goat cheese, parsley, and small pieces of roasted chestnuts.

We decided to eat outside. I wasn't sure how Miren would like the soup, but she devoured her entire bowl and even took some more from mine. Always a good sign.



I am also a big fan of chestnut flour, which I use all year round. It is another great gluten-free flour. I add it to our pancakes quite often and I also make a really good chocolate cake with it. I order it online as I have yet to find a store around me that carries it, but it is well worth it.



I made this gluten and casein free chestnut and lady apple clafoutis a couple of weeks ago. Chestnut flour, a touch of sweetened chestnut cream, and vanilla bean make this creamy custard very fragrant. It is topped with sauteed lady apples for added flavor and texture.

Did I mention I love chestnuts?

I think it's time for a mont blanc.



Roasted Chestnut, Potato, and Celery Root Soup

serves 6 to 8

12 ounces (340 g) chestnuts
2 tablespoons olive oil
1 leek, diced
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 large stalk celery, diced
10 ounces (300 g) diced russet potatoes
8 ounces (225 g) diced celery root
1 bay leaf
2 sprigs fresh thyme
2 cups (500 ml) chicken stock
1 cup (125 ml) water
1 teaspoon salt
1/2 teaspoon black pepper
2 ounces (60 g) goat cheese

Preheat oven to 400F (200C). Cut a cross on top of the chestnuts. Place the chestnuts on a baking sheet and bake for 15 minutes. When they are cool enough to handle, peel them. Reserve about 3 of them, which we will use as garnish.

In a pot, heat the olive oil over medium high heat. Add the leek, onion, garlic, and celery and cook for 5 minutes or until soft but not brown. Add the potato, celery root, bay leaf, and thyme. Cook for another 5 minutes stirring occasionally. Add the roasted chestnuts, chicken stock, water, salt, and pepper. Bring the liquid to a boil, cover the pot, reduce heat to medium low, and simmer for 15 minutes. Remove the bay leaf.

Puree the soup with a blender. Adjust seasoning and liquid if needed. Serve the soup with goat cheese, some torn flat leaf parsley, and crumbled roasted chestnuts.


Gluten and Casein Free Chestnut and Apple Clafoutis

This is a very versatile clafoutis. You can omit the chestnut cream if you cannot find it or use almond flour instead of chestnut flour.

makes a 10-inch deep pie dish

1 pound (450 g) lady apples, sliced and seeded
2 tablespoons lemon juice
2 tablespoons ghee, plus more for dish
1/2 cup plus 1 tablespoon (115 g) sugar
1 vanilla bean, split lengthwise and seeds scraped
3 eggs
2 tablespoons sweetened chestnut cream
1/3 cup (35 g) chestnut flour
1/4 cup (30 g) cornstarch
1 1/4 cup (310 ml) unsweetened coconut milk
1/2 teaspoon salt

Preheat oven to 375F (190C). Brush the inside of your clafoutis dish with melted ghee and set aside.

In a small bowl, toss together the sliced apples and lemon juice. In a medium saute pan, heat the ghee over medium heat. Add the apples, 1 tablespoon of sugar, and half of the vanilla bean and seeds. Cook the apples for 3 minutes until soft, but not mushy. Remove from heat, discard vanilla pod, and set aside.

In a medium bowl, whisk together the eggs, rest of sugar, chestnut cream, and rest of vanilla seeds until smooth. Add the chestnut flour, cornstarch, salt, and coconut milk and whisk until free of lumps and smooth. Strain the mixture through a sieve if necessary.

Pour the clafoutis into the pan. Top with sauteed apples and pour in any juices left in the pan.

Bake for 40 to 45 minutes until golden and puffed. Serve warm or at room temperature.

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A vegetarian bollito misto and a box full of goodness

There are stacks of packages and boxes at my door these days. The craziness of the holidays as I call it. But there was a special box waiting at the door for me last week - a box full of goodness. It came from Gilt Taste via Farmer Jones' Farm. Products that I was invited to taste and cook with.

I rushed to the kitchen to see what was in it.

A colorful array of tiny beets, carrots, potatoes, spinach, herbs, microgreens, edible flowers, and the most tender garlic. Fresh, still dirt on, and fragrant. I couldn't wait to start cooking.



"All these beautiful vegetables deserve to be the star of a dish" I said to myself.

Somehow I thought about the special meal I had at Rendezvous in Boston a couple of years ago with Lara, Bea, and Pascale. I still talk about that meal. It was the summer vegetable bollito misto that left me totally inspired that day. Delicate summer vegetables lightly simmered in a vegetable broth and served over truffled polenta.

The root vegetables could really make a heartier version of that vegetable bollito misto I had then. And so it did.



I steamed the beets separately to keep their color. So gorgeous.

Yellow, white, red, and candy-stripe.

I lightly cooked the purple, orange, red, and white carrots in the vegetable broth I made with many aromatics and the herbs that arrived from Farmer Jones' Farm. Also in that broth went the tiniest red, purple, and yellow potatoes. It reminded me of the menestra de verduras my mom makes, minus the beets.

I served it over brown butter and herb polenta and garnished it with some edible flowers and microgreens.

Can you close your eyes and imagine that smell?



And that wasn't all.

Over the weekend, I made myself a salad of steamed potatoes and beets tossed in a spinach and almond pesto and served over toasted slices of seeded bread (recipe will be in my book) with soft-boiled eggs and microgreens.

A tartine of sorts.

And to top it all off, I made apple and carrot muffins.

Like I said, a box full of goodness.



Vegetable Bollito Misto with Brown Butter and Herb Polenta

serves 4 to 6

4 small beets (assorted colors and shapes), stems cut off, but leave a bit of the top
2 tablespoons olive oil
1 medium yellow onion, diced
1/2 medium leek, diced
3 cloves garlic, minced
1 celery stalk, diced
2 thyme sprigs
1 bay leaf
bunch of fresh parsley
6 cups cold water
1 1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 pound (450 g) small potatoes, peeled and sliced into 1/2-inch rounds
6 small carrots (assorted colors), peeled and cut into different shapes (some rounds and the thinest ones in half lengthwise)
2 tablespoons unsalted butter
1 cup quick-cooking polenta
1/4 cup finely chopped fresh herbs (thyme, oregano, rosemary, parsley)
Microgreens and edible flowers (optional)

Steam the beets until fork tender, about 20 minutes depending on their size. Let them cool. Peel and slice them. Reserve for plating.

In a medium pot, heat the olive oil over medium high heat. Add the onion, leek, garlic, and celery. Cook for 5 minutes until tender, but not brown. Add the thyme, bay leaf, parsley, water, salt, and black pepper. Bring liquid to a boil, cover the pot, reduce heat to medium and cook for 15 minutes. This will be the base for the vegetable broth we will use to cook the potatoes and carrots and also for the polenta.

Add the potatoes and cook for 5 to 7 minutes until almost tender. Add the carrots and cook for another 5 minutes or until soft. Do not overcook the vegetables or they will fall apart. Set the broth aside. Measure 3 cups of vegetable broth (without the vegetable pieces) and transfer to a medium pot.

In a small saute pan, cook the butter until the solids start to brown. Remove from heat.

Bring the vegetable broth to a boil. Add the polenta in a steady stream while whisking so it doesn't form clumps. Continue whisking the polenta until it thickens, about 1 minute. Remove the pot from heat and add the brown butter and herbs. Whisk to combine.

Serve the polenta immediately on the bottom of a bowl. Top with the reserved beets, potatoes and carrots with their own vegetable broth. Garnish with microgreens and edible flowers.

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The snow, the cheese, and the big sky of Montana

As you might remember, we spent the week of Thanksgiving in Montana where a large part of C's family lives.

We were eager to see family, mountains, the big open sky, and hopefully some fresh snow. It had been six years since the last time I had visited. I missed the vast land and wilderness.

"I cannot wait to see snow" repeated Jon over and over again the days before our departure. He had only seen snow once up to that point, but he was too young to remember. I couldn't wait to see his face once he felt snow in his hands. There were plans for sledding, snowman building, and definitely some snowball fighting.

On my agenda was also a visit to Amaltheia Dairy, which is an organic goat farm in Bozeman where they also make incredible cheese from their goat's milk. I couldn't wait for this one.



We could see the snow from the sky as we were making our final descent into the Helena airport. A sheet of white covered mountains, fields, and trees. Just as we had wished for, it had snowed all night leaving us with blue skies and fresh fluffy snow.

I had forgotten how dry and cold Montana can be, but quickly it all came back as soon as we stepped outside the terminal. "13 degrees" the thermometer in the car read at 1 o'clock in the afternoon.

It was amazing. Bright blue skies and fresh snow.



"I want to go sledding" Jon said as soon as we arrived at uncle Lane's house.

Tucked away at the bottom of the hill sits Lane and Janet's house. Surrounded by trees and a spectacular view, deer often times come up to their front door.

We wasted no time. Up and down that hill Jon went for an hour straight. Nothing but belly laughs and "let's do it again."



We spent time with C's parents who helped the children make their first ever snowman. It was exciting for sure.

We spent our days visiting family and relaxing in the snow. Nothing feels better than the warm reflection of the sun in the snow. I took it all in.

Lane, the avid hunter he is, prepared many meals of wild game. I accompanied him in the kitchen cooking side dishes of risotto, soups, and even a couple of tarts. I love their open and spacious kitchen where we all gathered. Even C's uncle Loren and aunt Jan came all the way from Washington to spend time with us. They told old family stories and we listened while sipping hot chocolate next to the wood-burning stove.

There was hot chocolate every single night.



One of the highlights of the trip for me personally was to be able to visit Amaltheia Dairy farm. The farm is nestled at the base of the Bridger Mountains outside of Bozeman. Melvin and Sue Brown along with their son Nathan, operate the organic goat farm where they make different varieties of cheese from their goats' milk. They also raise beautiful pigs and in the summer sell organic heirloom tomatoes and other produce.

We were greeted by Nathan who took us to see how Melvin milked the goats. Such labor and time goes into it as no more than six goats are milked at a time. The place was quiet and peaceful. I could tell the animals were happy there.

Jon and Miren were taken by the pigs, particularly the newborns who did not stop eating the entire time we were there. We fed the goats and the lamas and simply observed them as they roamed freely.

I asked Melvin a million questions as I am fascinated by the life on the farm. He was passionate about their mission and very involved in the community and schools. Once again, I felt inspired by a simple life - not always easy, of course, yet wholesome and grounded.



From the farm, we drove a couple of miles down the road to their cheese-making facility where everything is made in small batches and packed by hand. Melvin told us about his adventures all over the world and his upbringing in rural England. We discussed food practices and explained to us ways in which we can support small farm operations.

We sampled their organic Gouda, feta, Perigord black-truffle chevre, and ricotta. Intense and delicious. "This so good" Jon shouted. He ate slice after slice until there was no more to cut. A good sign if there is any.

We were lucky enough to part with a small assortment of cheeses that Melvin was kind enough to share.



I carried the cheeses with me on the plane and I guarded them as if they were my children.

I couldn't wait to cook with them.



As soon as we returned home, I made this shiitake and black-truffle chevre tart that everyone loved. Shiitake mushrooms cooked with leeks and garlic and baked in an herb crust with fragrant black truffle chevre and thin slices of purple potatoes. It was crispy and creamy and made a perfect lunch with a green salad.

Also enjoyed a winter salad with red kale, celeriac, Asian pears, hazelnuts and crumbled feta all dressed with a lemon vinaigrette. Sweet and salty.



It was such a magical time for our family. A great way to reconnect with those we love and be close to nature once again.

And any excuse is a good one for a snowball fight, isn't it? We seem to think so.

Shiitake and Purple Potato Tart

makes a 9-inch tart

Tart crust

2/3 cups (90 g) superfine brown rice flour
1/3 cup (45 g) quinoa flour
1/4 cup (40 g) potato starch
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chopped rosemary
1 teaspoon thyme leaves
8 tablespoons (110 g) cold unsalted butter, diced
6 to 8 tablespoons (90 to 125 ml) ice water

Combine the first seven ingredients in the food processor and pulse a couple of times to aerate. Add the cold diced butter and pulse until butter is the size of peas. Add the ice water and pulse to combine. Press the dough between your fingers and if it comes together, it is ready. Add more ice water, one tablespoon at a time, if needed.

Turn the dough onto your work surface and form into a disk. Chill the dough for 30 minutes.

Dust your work surface and rolling pin with superfine brown rice flour. Roll the dough to 1/8-inch thickness. Fill tart pan with the dough. Trim excess. Chill the tart crust for another 30 minutes.

Shiitake and purple potato filling

2 tablespoons olive oil, plus more for brushing potatoes
1 small leek, diced
8 ounces (110 g) shiitakes, sliced
2 garlic cloves, minced
1/2 teaspoon salt, plus more for topping
1/4 teaspoon ground black pepper
1 tablespoon chopped parsley
2 eggs
1/4 cup unsweetened coconut milk (canned)
2 ounces (60 g) black-truffle chevre or any other soft goat cheese you prefer
2 small purple potatoes, thinly sliced

Preheat oven to 375F (190C).

In a medium saute pan, heat the olive oil over medium heat. Add the leeks and cook for 5 minutes or until soft. Add the shiitakes, garlic, salt, and pepper. Cook for 5 minutes until tender stirring occasionally. Add the parsley and stir. Remove pan from heat and let filling cool.

In a small bowl, whisk together the egg and coconut milk.

Spread the cooled filling and the goat cheese over the tart crust. Pour the egg mixture and spread evenly. Top with sliced purple potatoes. Brush the tops with a bit of olive oil and sprinkle a pinch of salt over them.

Bake the tart for 30 to 40 minutes until golden. Let the tart cool for 15 minute before cutting.


Winter Red Kale and Asian Pear Salad

serves 4

1 head of red kale, washed and chopped
2 Asian pears, cored and thinly sliced
1 medium watermelon radish, thinly sliced
1/2 medium celeriac, peeled and thinly julienned
2 ounces (60 g) goat feta, crumbled
1/2 cup toasted hazelnuts, chopped
Microgreens (pea tendrils, sorrel, kale, etc)
1/3 cup (80 ml) olive oil
2 tablespoon lemon juice
1 tablespoons red wine vinegar
Large pinch salt
ground pink peppercorns

Toss all ingredients together in a large bowl. Let the lemon juice and vinegar macerate the kale slightly, about 5 minutes. Serve.

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