Beyond Sweet and Savory

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Pistachio olive oil strawberry cake

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This pistachio olive oil strawberry cake is extra moist and complemented by a delightful tangy yogurt frosting layered with sweet strawberries.  It’s pure spring bliss with every bite.

strawberries for pistachio olive oil strawberry cake

How is it that spring is almost over!  A week to be exact! To celebrate spring I partnered with Wonderful Pistachios to share a delicious recipe for a pistachio olive oil strawberry cake.  I normally reserve cakes for special occasions but caught the cake bug after I saw Claire Ptak’s insanely beautiful lemon elderflower cake for the royal wedding.  When it comes to baking, I’m inspired by the seasons and strawberry is the perfect fruit to pay homage to spring.

ingredients for pistachio olive oil strawberry cake

Making a cake is all about having fun and experimenting with different flavors and textures.  I’ve been using Wonderful Pistachios in desserts like this cake and panna cotta for years and couldn’t be more excited when the No Shells pistachios recently became available which save me a lot of prep time without sacrificing taste.  Pistachio flour keeps the cake moist and delicious while offering more nutritionally than all purpose flour.  To make the pistachio flour, I simply grind pistachios to a fine crumb in my food processor.  Don’t over do it or you’ll get pistachio butter, although tasty, would be disastrous for this cake.  I also added olive oil as an emulsifier to augment the moisture and texture of the cake. Use a high quality olive oil that is fruity instead of grassy to ensure the best taste.  The floral and slightly sweet flavor of pistachios also pairs well with the olive oil.

pistachio olive oil strawberry cake

When it comes to frosting, I envisioned something lighter instead of buttercream and went with a tangy yogurt frosting to complement the cake’s nuttiness.  As luck would have it, I found the most amazing strawberries, called musk strawberries from Pudwill Berry Farms at the farmers market that were perfect for this cake.  These musk strawberries have the most beautiful aroma and intense flavor. With every bite, you get a bit of cake, fruit, and frosting.

pistachio olive oil strawberry cake

You can decorate the cake anyway you like but I kept things simple and swiped on the frosting with an offset spatula then smoothed it out with a bench scraper.  I added additional chopped pistachios at the bottom to add color and texture and whole strawberries on top.

pistachio olive oil strawberry cake

This pistachio olive oil strawberry cake is extra moist and complemented by a delightful tangy yogurt frosting layered with sweet strawberries.  It’s pure spring bliss with every bite. If you’re in need of a delicious and beautiful cake for your next dinner party or gathering, look no further than this delightful, springy cake.

pistachio olive oil cake

Thank you Wonderful Pistachios for sponsoring this post. And as always all opinions are my own. Thank you for supporting the brands that support Beyond Sweet and Savory.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

0 from 0 votes
pistachio olive oil strawberry cake
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Pistachio olive oil cake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

This pistachio olive oil strawberry cake is extra moist and complemented by a delightful tangy yogurt frosting layered with sweet strawberries.

Course: Dessert
Cuisine: American
Keyword: cake, olive oil cake, pistachio cake
Servings: 8 servings
Ingredients
Yogurt frosting
  • 2 pints organic strawberries, hulled and sliced
  • 1 1/2 cups organic heavy cream
  • 3/4 cup Greek yogurt
  • 2 tbsps honey
  • remaining whole strawberries for garnish
  • 2 tbsps pistachios, whole strawberries for garnish
Instructions

  1. Preheat the oven to 350 degrees F. Grease tree 6 inch cake pans with olive oil and line with the bottom with parchment paper.

  2. In a mixing bowl, whisk together the flours, baking powder, and baking soda then set aside.

  3. In a stand mixer fitted with the whisk attachment, beat the eggs, olive oil, yogurt, honey, and lemon zest on low speed until well combined. 

  4. Add the dry ingredients into the yogurt mixture.

  5. Divide the cake mixture between the pans and level out the top with an offset spatula.

  6. Bake the cakes in the middle rack in the oven for 30 minutes until golden on top and a skewer inserted in the center comes out clean. Allow the cakes to cool in the pan for an hour.

  7. While the cakes are cooling, make the yogurt frosting.

  8. Whip the heavy cream with honey until soft peaks form. Gently fold in the yogurt until well combined. Refrigerate the frosting for 30 minutes to firm up.

  9. Hull two thirds of the strawberries and slice them lengthwise if they are big.  

  10. If the cakes are uneven, trim the tops so you have a nice flat surface to decorate. 

  11. Place one cake layer on a serving plate and spread ½ cup of yogurt on top. Arrange the strawberries over the cream. Repeat with the next layer. 

  12. Place one cake layer on a serving plate and spread ½ cup of yogurt on top. Arrange the strawberries over the cream. Repeat with the next layer. 

  13. Place the third layer on top cut side down.

  14. Cover the entire cake with a thin layer of frosting to seal the crumbs and refrigerate for 20 minutes.

  15. Spread the remaining frosting all over the cake with an offset spatula.

  16. Add a thin layer of chopped pistachios near the bottom and garnish the top with whole strawberries. 

Ramp ricotta baked eggs

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This ramp ricotta baked eggs dish is easy, versatile and can be thrown together in minutes for breakfast, lunch, or dinner.

frying pan with ramp ricotta baked eggs two slices of sourdough chives and chive blossoms

We love eggs! Scrambled! Vietnamese style, sunny side up with lap cheong, soy sauce, and baguette! Seven minute eggs with avocado toast! And baked!  We go through about two dozens a week. One of my favorite spring egg recipes is baked eggs with ramps and homemade ricotta. If you can’t find ramps, you can substitute with other veggies like spinach, kale, or anything you fancy.  I used homemade ricotta cheese, but goat cheese or feta would be a delicious alternative. The only trick to this dish is to avoid overcooking the eggs. The yolks should be soft and runny and white barely cooked. I love how quick, easy, and versatile this dish is and can be thrown together in minutes for breakfast, lunch, and dinner.  Make sure you have a good loaf of sourdough to soak up all that goodness.

frying pan with ramp ricotta baked eggs two slices of sourdough chives and chive blossoms

If you like ramps, check out these recipes: ramp spring tart, ramp and pistachio pesto, ramp and hazelnut pesto, and ramp pesto pizza with asparagus and peas.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4 from 1 vote
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Ramp ricotta baked eggs
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

This ramp ricotta baked eggs dish is easy, versatile and can be thrown together in minutes for breakfast, lunch, or dinner. 

Course: Breakfast, Brunch, Lunch
Cuisine: American
Keyword: baked eggs, ramps
Servings: 2 servings
Ingredients
  • 8 oz ramp leaves, chopped
  • 2 banana shallots, , finely sliced
  • 2 tbsps olive oil
  • Salt and freshly ground pepper
  • 4 medium organic eggs
  • 1/4 cup ricotta cheese
  • 1/4 cup Parmesan cheese, freshly grated
  • Chopped chives and chive blossoms for garnish
  • Sourdough toasts for serving
Instructions

  1. Roughly chop the ramps and set aside.

  2. Finely slice the shallots.

  3. Heat the olive oil in an ovenproof frying pan over medium heat.

  4. Add the ramps and shallots and cook for about 5 minutes until softened.

  5. Season with salt and pepper.

  6. Crack the eggs on top of the ramps and dot the ricotta cheese all over.

  7. Transfer the the frying pan to the oven and bake for 8-10 minutes until the whites have set but the yolks remain runny.

  8. Sprinkle the Parmesan over the top, add chopped chives and chive blossoms, and serve immediately with sourdough toasts.

Rhubarb polenta cake

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This rhubarb polenta cake has a delicious tartness that shines  against the moist, pleasantly crumbly, and grainy texture of polenta. 

rhubarb polenta cake with sifter

How is it that it’s June already?!!  May was an intense month for me with photography project deadlines, being on our local TV channel (I’ll share more in another post), and traveling to the Bay Area for a friend’s wedding.  Work and traveling left me mentally exhausted so I took some time off to recharge. I’m back and excited to post my first recipe for June, a rhubarb polenta cake that I have been waiting for two years to share.  Yes, you read that right! TWO years!

cut rhubarb polenta cake with sifter

Two years ago I grew rhubarb from seeds and they flourished and survived the blazing summer heat of San Diego.  Thank you garden god! We couldn’t eat them fast enough. They went into many crumbles, pies, cakes, and ice cream.  Then came baby Dillon, a period of adjustment to life with a toddler and a baby (still adjusting by the way), and a hiatus from blogging.  I didn’t want another year to go by and not share this recipe with you.

rhubarb polenta cake

This rhubarb polenta cake is a family favorite.  It’s a simple cake that heralds spring. The tartness of rhubarb shines against the moist, pleasantly crumbly, and grainy texture of polenta.  Vu is all about chocolate cakes but this particular one he loves, especially warm from the oven with vanilla ice cream. It’s such a cliche but we enjoy a lot of our baked goods with vanilla ice cream. If there’s any leftovers, I reheat it the next day for a minute in the oven and enjoy it with a cup of tea.  

a plate with slice of rhubarb polenta cake and cake pan

I do have to warn you that this rhubarb polenta cake is not for the faint of heart.  The tartness of rhubarb does scare some people. If you’re not keen on rhubarb, you can always replace half of the rhubarb with strawberries and it will be as delicious. When I bring it to work, there are two camps–people who grew up with rhubarb and have fond memories of something their grandmas and moms made and will demolish this in seconds.  But the other group doesn’t want to to eat a veggie cake. Rhubarb is a vegetable after all. If you like rhubarb and polenta, this cake is for you!

two plates of rhubarb polenta cake

If you like rhubarb, check out these recipes: strawberry rhubarb mascarpone galette, strawberry rhubarb mascarpone handpies, and orange blossom panna cotta with baked rhubarb,

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 2 votes
rhubarb polenta cake
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Rhubarb polenta cake
Prep Time
30 mins
Cook Time
55 mins
Total Time
1 hr 25 mins
 

This rhubarb polenta cake is a simple cake that heralds spring. The tartness of rhubarb shines against the moist, pleasantly crumbly, and grainy texture of polenta.  

Course: Dessert
Cuisine: American
Keyword: cake, polenta, rhubarb
Servings: 8 servings
Ingredients
  • 3/4 cup all purpose flour
  • 1/2 cup polenta
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 stick unsalted butter
  • 3/4 cup granulated sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • zest of one Meyer lemon
  • 1/2 cup milk
  • 10 oz rhubarb, cut into batons
  • 1/4 cup sliced almonds
  • 1 tbsp turbinado sugar
  • confectioner's sugar for serving
  • vanilla ice cream for serving
Instructions

  1. In a mixing bowl, whisk together flour, polenta, baking powder, baking soda, and salt.  Set aside.

  2. Trim rhubarb into batons to fit the pan. Cut any thick stems in half along the length.

  3. Preheat the oven to 350 degrees F. 

  4. Grease a 9 inch round cake pan or spring form pan.

  5. In a stand mixer, fitted with the paddle attachment, cream the butter and sugar together until pale and fluffy.

  6. Add the egg, vanilla, and lemon zest and beat until well combined.

  7. Add half the milk and half the flour mixture and beat until well combined, scraping down the sides as needed to incorporate any chunks.

  8. Repeat with the remaining milk and flour mixture.

  9. Scrape the mixture into the prepared cake pan, smooth the top with a palette knife.

  10. Place the rhubarb batons on top.

  11. Place the cake in the oven in the middle rack and bake for 30 minutes.

  12. Remove the cake from the oven, sprinkle the sliced almonds around the edges and turbinado sugar on top.

  13. Bake in the oven for an additional 20-25 minutes until a toothpick inserted in the middle comes out clean.

  14. Remove the cake from the oven and allow to cool for 15 minutes.

  15. Dust the cake with confectioners's sugar and serve immediately with vanilla ice cream.

Recipe Notes

The cake will keep in an airtight container in the refrigerator for up to two days.

Garbanzo bean hummus chive blossoms and toasted sesame seeds

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Hummus is a delicious and nutty Middle Eastern dip perfect with pita chips, flatbread, vegetable crudites, or part of a mezze platter.

chive blossoms on white plate

Lately it’s been quiet around here because I’ve been working a lot and traveling this month.  Last weekend we visited the Bay Area and my sister in law took us to DishDash, a wonderful Middle Eastern restaurant in downtown Mountain View.  After years of telling her that we weren’t interested in going, it ended up being the best meal on our trip! Since we’ve been making our own flatbread, hummus, kofta, and chicken kabob for years, I was skeptical that a chain restaurant could wow us but boy was I wrong!  We came for dinner at 6 pm and the restaurant was packed.  For appetizers, I ordered the hummus and baba ghanoush. I was in utter silence after my first taste of the hummus.  It was the BEST hummus that I have ever tasted. Light. Creamy. Flavorful. Both my husband and son agreed. We literally stuffed our bellies with hummus and pita bread while we waited for the entrees.  Our main courses, mansaf (slow cooked lamb, yogurt, and basmati rice) and combo kebab of chicken, kofta, and lamb were cooked perfectly and so delicious!

hummus

Since coming home, I’ve been playing around with my hummus recipe to get the taste and texture similar to the hummus at DishDash.  I took a quick iphone snap of their hummus recipe and only three ingredients were listed: organic garbanzo beans, tahini, and extra virgin olive oil.  We have those ingredients stockpiled in our pantry so it’s been a breeze to whip up a batch.

hummus

For the hummus, I usually use canned garbanzo beans to save time but you can use dried ones if you have time to soak it the night before cooking it.  Make sure you use good quality tahini and olive oil since traditional Middle Eastern hummus isn’t flavored. I do add in a clove of garlic for extra kick and fresh lemon juice to add a bright note.  To get the creaminess and smoothness of Dish Dash’s hummus, I had a little help from my Vitamix. When I’m lazy and use my Cuisinart food processor it comes out a bit more chunky. I love garnishing mine with chive blossoms from our garden and toasted sesame seeds since the oniony taste of chive blossoms and nuttiness of sesame seeds perfectly complement the creaminess of hummus.  This hummus version is our favorite but you can garnish yours with sumac, paprika, zaatar, or whatever you fancy. We love eating this hummus with pita chips, using it as a spread on toast and sandwiches, and adding it as part of a mezze with flatbread.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 2 votes
hummus
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Garbanzo bean hummus with chive blossoms and toasted sesame seeds
Prep Time
10 mins
Total Time
10 mins
 

Hummus is a delicious and nutty Middle Eastern dip perfect with pita chips, flatbread, vegetable crudites, or part of a mezze platter.

Course: Appetizer
Cuisine: Middle Eastern
Keyword: Dip, Hummus, Mezze
Servings: 1 serving
Ingredients
  • 1 can of organic garbanzo beans, 16 oz
  • 6 tbsps tahini
  • 1/2 cup extra virgin olive oil and extra for topping
  • 2 tbsps fresh lemon juice
  • 1 clove of garlic, chopped
  • 1/4 cup water and more if needed
  • Salt and pepper to taste
  • 2 tbsps chive blossoms
  • 2 tbsps toasted black or white sesame seeds
Instructions

  1. Rinse and drain the garbanzo beans.

  2. Place the tahini, lemon juice, olive oil, and garlic in a Vitamix or food processor and pulse for a minute until combined.

  3. Add the garbanzo beans and water to the tahini mixture and pulse for 3-4 minutes until smooth, scraping down the sides as needed to integrate all the large chunks. If the mixture is too thick for your liking, add one tablespoon of water at a time and pulse until you get the desired consistency. Season with salt and pepper to taste. 

  4. Scrape the hummus into a bowl, top with additional extra virgin olive oil, and garnish with chive blossoms and toasted sesame seeds.

A few thoughts on motherhood

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Thank you JaM Cellars for sponsoring this post. Looking for Butter Chardonnay near you? Check out their easy-to-use Store Locator! Just pop in your zip code and the Butter will be waiting!

JaM Butter Chardonnay

A few years ago when I asked a close friend what her plan for Mother’s Day was, she replied, “Spending most of the day by myself, shopping, spa, a movie, then dinner with the family.”  While I smiled at her response, internally I was a bit shock. In my head I was thinking, “Why would you want to spend most of Mother’s Day by yourself?!! Don’t you want to celebrate Mother’s Day with your children?!!”  Fast forward four years later and two children of my own, two and a half if you count the dog, I finally understood her answer. Motherhood is a life altering and incredibly rewarding experience, but let’s get real here, it is physically, emotionally, and psychologically demanding.  At the end of the day, there’s nothing I enjoy more than putting up my feet and savoring a nice glass of Butter Chardonnay.

JaM Butter Chardonnay

Since October of 2013, I can’t recall the last time I had six hours of sleep, left the house with make-up on, had a phone conversation without being interrupted, or sat through a nice and quiet dinner.  And then there’s the proverbial mountain of laundry that never seems to budge, endless piles of dishes, and plethora of toy cars, Legos, and crayons that reappear as soon as I put them away. After four and a half years of living with these little human beings, I have acquiesced that entropy is the natural state of parenthood and unless you have plenty of money to hire a nanny and a cleaning lady, the house will never be organized or squeaky clean.  Vu and I have already started the countdown for when the boys go away for college so we can replace the carpet and repaint our house. For now, we just won’t have guests over.

JaM Butter Chardonnay

As hard as motherhood is, I wouldn’t trade it for anything in the world.  The way they wrap their tiny arms around me, the unsolicited I love you, and how they look at me like nothing else matters bring me immense and indescribable joy.  While I will be spending most of Mother’s Day with the whole family, I gifted myself a little me time like my friend so wisely did. After a nice family dinner, my husband will be putting the boys to sleep while I cozy up to a nice glass of Butter Chardonnay and platter of charcuterie and cheese.  

JaM Butter Chardonnay

Almost a decade ago I discovered how delicious Butter Chardonnay was when my girlfriends and I went wine tasting at JaM Cellars in Napa Valley.  Made in the tradition of quality Californian wine-making, the grapes selected are juicy, ripe, and bursting with flavor. Butter Chardonnay brims with stone fruit and baked-lemon notes and a lovely, long, vanilla finish.  My husband has already gifted me with an assortment of cheeses like Truffle Tremor, Humboldt fog, and Casatica di bufala as well as prosciutto and salumi to enjoy with the rich, bold, luscious, and creamy-licious flavor of Butter chardonnay.  I’m so looking forward to some quality, uninterrupted “me time” this Mother’s Day.

JaM Butter Chardonnay

 

Disclosure: I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own. Thank you for supporting the brands that support Beyond Sweet and Savory!

 

Moro blood orange margarita

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This classic blood orange margarita is incredibly refreshing and visually stunning with its vivid deep red color.

two glasses of blood orange margaritas

It’s May already! You know what that means?!! Cinco de Mayo is upon us.  Tomorrow to be exact! This is the first time in years where I managed to post a recipe in time for Cinco de Mayo.  We got all the essentials ready for Saturday–tortilla, chips, lots of avocados, and limes. Every year we keep it simple and make the classic salsa, guacamole, and shrimp quesadillas.  While everyone enjoys the other stuff, I secretly look forward to making margaritas since it’s one of my favorite drinks!

two glasses of blood orange margaritas

I usually go for the classic margarita but lucked out this year and got a bunch of Moro blood oranges from the farmers market.  It’s unusual to get blood oranges in May but I’m definitely not complaining. I can’t wait to serve this blood orange margarita this Saturday.  It’s refreshing with a sweet tart flavor and visually stunning from the vivid deep red color of Moro blood oranges. The Cointreau is essential in highlighting that beautiful orange flavor so don’t skip it.  This recipe is for two servings but scale it accordingly so you’ll have plenty to serve your guests.  Happy Cinco de Mayo friends!

top view of two glasses of blood orange margaritas

If you want more drink inspirations, check these recipes: classic mojito, spiked passion fruit sparkler.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 1 vote
two glasses of blood orange margaritas
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Moro blood orange margaritas
Prep Time
10 mins
 

This blood orange margarita is incredibly refreshing and visually stunning with its vivid deep red color.

Course: Cocktails, Drinks
Cuisine: Mexican
Servings: 2 servings
Ingredients
  • 1 cup freshly squeezed Moro blood orange juice, strained
  • 1/2 cup 100% agave silver tequila
  • 1/4 cup Cointreau
  • 2 cups crushed ice
  • 2 tbsps Kosher salt for the rim
  • Blood orange slices and mint sprigs for garnishes
Instructions

  1. Place the salt on a small plate and set aside.

  2. Run the rim of two chilled glasses with a blood orange slice. Dip the rims into the salt.

  3. Combine all the ingredients in a cocktail shaker and shake for about 15 seconds to thoroughly chill the mixture.   If you don't have a cocktail shaker, add everything in a large pitcher and stir to combine.

  4. Pour the mixture into the salted glasses, garnish with blood orange slices and mint sprigs, and serve immediately.

Mouclade French mussels in cream sauce and curry

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Mouclade is a famous French dish from La Rochelle in which mussels are cooked with a cream sauce with curry.

a bowl of uncooked mussels

I couldn’t be more excited when I heard my all time favorite food writer Diana Henry was working on a new cookbook over a year ago.  After much anticipation, her cookbook How to Eat a Peach arrived in the mail last week. It was past midnight when I came home from work, sat on my bedroom floor, and got lost in her stories.  

For the first chapter, Diana took us to France where she had her exchange trip at the age of fifteen and for the first time truly experienced the joy of cooking.  Her menu included kir breton, leeks with breton vinaigrette, rillette, mouclade, and crepes. I’m familiar with kir breton, leeks, rillette, and crepes but mouclade was a foreign term.  Mouclade is a famous dish from La Rochelle on the west coast of France in which mussels are cooked in a creamy curry sauce. It’s a lesser known relative of the more popular Normandy classic moules mariniere.

a pot of mouclade mussels in cream and curry sauce

The key to a delicious mouclade is using the freshest mussels.  Pick ones that small, black, and glistening and you’ll be rewarded with a sweet, tender, and briny taste.  As soon as you get home, rinse them in very cold water which makes their shells shut tightly. Discard any that are open, broken, or cracked. While you’re checking them, remove their beards by gently pulling and twisting at the same time.  If you’re not ready to cook them, put the prepped mussels in a dry bowl covered with a damp towel and refrigerate.

a pot of mouclade mussels in cream and curry sauce

From my first taste, the sauce had a gentle curry kiss followed by richness of the cream and lingering taste of white wine.  As we sat there, our sleeves rolled up and hands dripping with sauce, we polished off the whole pot of mussels and mopped up all the sauce with baguette from Bread and Cie.  Without Diana Henry, I probably would have never discovered mouclade. I’m looking forward to cooking many more dishes from How to Eat a Peach and can’t wait to share them with you.  

bowl of mouclade mussels in cream and curry sauce

If you seafood, check out these recipes: seared scallops grapefruit and fennel salad, pan seared scallops in white wine, and crab tower.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
a pot of mouclade mussels in cream and curry sauce
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Mouclade French mussels in cream sauce and curry
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Mouclade is a famous French dish from La Rochelle in which mussels are cooked with a cream sauce with curry.   This recipe is adapted from How to Eat a Peach by Diana Henry.

Course: Main Course
Cuisine: French, Seafood
Servings: 2 servings
Ingredients
  • a pinch of saffron
  • 2 lbs mussels
  • 1/4 cup boiling water
  • 4 tbsps unsalted butter (1/2 stick)
  • 2 banana shallots, finely chopped
  • 2 garlic cloves, crushed and roughly chopped
  • 3/4 tsp yellow curry powder
  • 2 tbsps brandy
  • 2 tsp all purpose flour
  • 1/4 cup dry white wine like Chardonnay
  • 1 cup heavy cream
  • 1 tsp granulated sugar
  • salt and freshly ground pepper to taste
  • 1/4 cup parsley, finely chopped
  • baguette or a crusty bread for serving
Instructions

  1. Put saffron in a cup and add ¼ cup of boiling water. Let it steep for 30 minutes.

  2. Clean the mussels with several washes of very cold water, removing any beards and barnacles.

  3. Tap each mussel against the sink as you clean and discard any that remain open and don’t close.

  4. Over medium heat, melt the butter and gently saute the shallot until soft, for about 5 minutes.

  5. Add the garlic and curry powder and cook for another 2 minutes to release the curry’s fragrance.

  6. Add the brandy and let it boil until it has reduced to a couple of tablespoons.

  7. Reduce the heat and stir in the flour, mixing well until everything is smooth.

  8. Take the pan off the heat and gradually add the saffron and its water while stirring. Set aside.

  9. In a separate large saucepan, place the wine and mussels and cover the lid. Cook the mussels over medium-high heat for about 5 minutes, shaking the pan occasionally until the mussels have opened.

  10. Strain the mussels over a large strainer and collect their juice in a bowl. Discard any mussels that didn’t open and put the rest back in the saucepan and cover to keep warm.

  11. Strain the mussel juice through a sieve lined with muslin to get rid of any sand or grit.  

  12. Reheat the saffron sauce over medium heat. Add the mussel juice and stir to combine.

  13. Bring the sauce to a boil and simmer for about 5 minutes. Add the cream and simmer for another 5 minutes until it has reduced and the sauce is a little thick.  

  14. Season with sugar, salt, and freshly ground pepper. Stir in the parsley.

  15. Put the mussels in a large serving bowl, pour over the sauce, and serve immediately with a fresh loaf of baguette. 

Ramp fava bean pea and egg spring tart

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This ramp fava bean pea and egg spring tart is about all the beautiful, barely cooked spring vegetables and fresh eggs. 

ingredients for ramp fava bean pea and egg spring tart

After a winter hiatus, I look forward to the return of my favorite spring veggies like ramps, fava beans, sugar snap peas, and artichokes.  The farmers markets didn’t disappoint this weekend and were buzzing with all my favorite veggies. Even the beautiful blue and green eggs from my favorite egg farmer made their appearance, a sign of the weather warming up and the hens laying again.  I’m so excited to share the first spring recipe for meatless Monday, a ramp fava bean pea and egg spring tart.

unbaked ramp fava bean pea and egg spring tart

The heroes of this spring tart are the ramps and fresh eggs.  Ramps, or wild garlic, have an earthy, beautiful garlic kick that adds a nice contrast to the sweetness of the fava beans and peas.  Their appearance is fleeting so spring onions or young spring garlic makes a delicious substitute if you can’t find ramps.

baked ramp fava bean pea and egg spring tart

For the tart base, I used a good store bought puff pastry but you’re more than welcome to make your own.  Don’t skim on an all butter puff pastry so you can enjoy those delicious buttery, flaky layers of dough similar to a pie crust.  A layer of homemade ricotta cheese was used to add a subtle richness to the tart but you can also use goat cheese if you want a little more tang.  To make this tart complete, I added those blue eggs to show off their sunny yolked glory.

baked ramp fava bean pea and egg spring tart

This ramp fava bean pea and egg spring tart is about all the beautiful, barely cooked spring vegetables and fresh eggs.  While I chose ramps, fava beans, peas, and young sugar snap pea shoots for this tart, there are endless seasonal variations that you can play with–asparagus, baby leeks, garlic scapes, spring garlic, and spring onions.  

baked ramp fava bean pea and egg spring tart

Although this recipe does seem involved, the result is a delicious medley of green goodness to showcase spring’s glory and marks the beginning of good things to come.  This tart is best eaten while still warm from the oven with a scatter of chive blossoms, micro greens, and toasted hazelnuts.  For a completely meal, serve it with a crisp salad.

If you like ramps, check out these recipes: ramp and pistachio pesto, ramp and hazelnut pesto, and ramp pesto pizza with asparagus and peas.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
baked ramp fava bean pea and egg spring tart
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Ramp fava bean pea and egg spring tart
Prep Time
30 mins
Cook Time
40 mins
Inactive time
15 mins
Total Time
1 hr 10 mins
 

This ramp fava bean pea and egg spring tart is about all the beautiful, barely cooked spring vegetables and fresh eggs. 

Course: Main Course
Cuisine: Vegetarian
Ingredients
  • 1 sheet of frozen butter puff pastry, 10x13 inches
  • 6 organic eggs
  • 1/2 cup fresh ricotta cheese
  • 2 tbsps heavy cream
  • 1/4 tsp salt
  • 8-10 both leaves and bulbs
  • 1/2 cup double podded fava beans
  • 1/4 cup young pea shoots, save a few sprigs for garnish
  • 1/4 cup peas
  • Freshly ground pepper and salt to taste
  • 1/4 cup toasted hazelnut, roughly chopped
  • 1/4 cup microgreens and young pea shoots
  • 2 tbsps chive blossoms
Instructions

  1. In a small bowl, add a pinch of salt and a cracked egg and whisk until frothy. Set aside.

  2. Thaw the puff pastry according to the package directions. Line a baking sheet with parchment paper and place the puff pastry on the baking sheet.

  3. Fold over half an inch on each edge of and press down to form a rim. Use a fork and prick inside the rim of the pastry to prevent the center from puffing up while baking.

  4. Egg wash the top of the pastry and freeze it for 15 minutes. 

  5. Preheat the oven to 400 degrees F.

  6. Bake the puff pastry base for 22-25 minutes until the pastry is golden and crisp.

  7. While the puff pastry is baking, prepare the fava beans. Snap off a tip of each pod and squeeze out the beans.

  8. Bring a pot of water to a boil and blanch the fava beans in boiling water for 2-3 minutes depending on their size. Drain and set them aside to cool. 

  9. Once they are cool enough to handle, peel the tough outer, bitter skins from each one unless they are small and sweet.

  10. Once the puff pastry is done baking, press down the middle of the rectangular base.

  11. In a small bowl, mix the ricotta, heavy cream, and salt and spread it over the inside border of the crispy pastry.

  12. Arrange the ramps, fava beans, peas, and pea shoots over the ricotta mixture and make 5 little spaces for the egg yolks.

  13. Crack each egg and pour the egg into your cupped hand with your fingers closed and let the white drain into a small bowl. Gently place the egg yolk in one of the spaces. Repeat until you’re done with the eggs.

  14. Return the pastry to the oven and bake for 15 minutes on the bottom rack until the yolks are set but still a little soft.  

  15. Remove the tart from the oven, top with microgreens and chopped hazelnuts. Season with salt and pepper to taste.

Preserved Meyer lemons Vietnamese chanh muoi

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These preserved Meyer lemons are easy to make and lend an incredible salty, deep citrus taste to dressings, sauces, soups, and braises.

a jar of preserved Meyer lemons

For as long as I could remember my mom always had a few glass jars of preserved lemons (chanh muoi) in our kitchen.  I would ask my mom for the recipe but she didn’t have one. Vietnamese women from her generation didn’t write down recipes.  They cook and make food from memory. Just a spoon of salt, a little water, whatever you feel like was her response. Following in her footstep, making preserved lemons for me is more about experimentation rather sticking to a specific recipe.  The possibilities are endless, whatever spices and herbs you feel like using.  

a jar of preserved Meyer lemons

Making preserved Meyer lemons is my winter ritual (yes I know it’s spring and I’m a little late), kind of like preserving winter in a jar for the rest of the year.  I love using Meyer lemons because they have thin skin with small amount of white pith that’s perfect for preserving. Regular lemons will also work if you can’t find Meyer lemons.  It does take patience, almost a month before you can use them but it’s worth the wait. The salt works its magic and the salty, deep citrus taste that they lend to dressings, sauces, soups, and braises is nothing short of amazing.  Feel free to scale the amount up or down depending on how many lemons you have at your disposal.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

0 from 0 votes
If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.
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Preserved Meyer lemons
Prep Time
15 mins
 

These preserved Meyer lemons are easy to make and lend an incredible salty, deep citrus taste to dressings, sauces, soups, and braises.

Course: Basic
Cuisine: Preserving
Ingredients
  • 6-7 organic Meyer lemons, washed and scrubbed
  • 1/3 cup sea salt
  • 1/3 cup granulated sugar
  • 1/2 tbsp coriander seeds
  • 1 large preserving jar, about 24 oz capacity
Instructions

  1. Sterilize the jar by washing it in hot, soapy water, rinsing well and drying it in the oven for 10 minutes at 300 degrees F. 

  2. Mix salt, sugar, and coriander seeds in a bowl.

  3. Thinly slice the lemons.

  4. Scatter a small amount of the salt and sugar mixture on the bottom. 

  5. Take the lemon slices, dip one side in the mixture, layer them with the salty side down in the jar, and gently press down to extract juice as you continue. Repeat dipping, layering, and pressing until you’ve reached near the top. 

  6. Add the remaining salt sugar mixture. Make sure the lemon slices are all covered with juice. You might need to squeeze juice from extra lemons to top off the jar. 

  7. Seal the jar and store in a cool, dark place for 1 week, turning the jar upside down each day to let the salt and juice redistribute.

  8. After a week, store the jar in the fridge. Wait at least 3 weeks before opening it.

  9. Preserved lemons will keep in the fridge, submerged in juice for a year.  Be sure to keep the lemon slices submerged in the salty lemon juice or mold will grow.

  10. To cook with the lemon slices, remove them from the jar and rinse with cool water.

Chocolate pudding with raspberries and sea salt

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This chocolate pudding with raspberries and sea salt is not only easy to make but insanely delicious with such depth and richness that you’ll never go back to store bought chocolate puddings.

three cups of chocolate pudding with raspberries and sea salt

Every year I look forward to Food52’s the Piglet cookbook tournament where 16 of the most notable cookbooks face off in a NCAA-style bracketed tournament.  Since I own a few hundred cookbooks, I follow the tournament to look for inspiring ones. Brave Tart wasn’t even on my radar until I read this review and this one.  Although Brave Tart didn’t make it to the final, it had already peaked my curiosity.

two cups of chocolate pudding with raspberries and sea salt

We eventually made it to Barnes and Noble last Sunday with the kids in tow.  While they were playing, I flipped through the book and was caught off guard by the chocolate pudding recipe.  Unlike Vu who grew up with chocolate pudding, I didn’t even like it until a few months ago. Last December I was hospitalized for acute pancreatitis and put on bowel rest.  After two days of starvation, the doctor finally started me on water and broth.  Once I was able to tolerate the liquids, she transitioned me to a mechanically soft diet which meant cream of wheat and pudding or jello. I could have sworn my taste buds sang hallelujah after my first spoon of chocolate pudding.  It was so good I asked for a second and third.  Chocolate pudding was one of the most delicious things I had eaten in 2017. Given my newfound love for chocolate pudding and it being one of of Vu’s favorite treats, I wanted a homemade version that was foolproof and unfussy and the recipe from Brave Tart fitted that bill.

two cups of chocolate pudding with raspberries and sea salt

I tried the recipe the same day knowing that it needed a few hours overnight in the fridge to set.  The morning after I panicked a little when it looked more like a jello than a pudding. Maybe I missed a step and messed up!  I read the instructions again and proceeded to scrape the pudding into my mixer and started whipping it. After a few minutes, it came out smooth and creamy as Stella Parks promised.  It was the best chocolate pudding I have ever tasted, but just a tad sweeter than my liking. I added fresh raspberries, shaved dark chocolate, and a touch of sea salt and boy did it take the edge off the sweetness.  It was smooth, rich, and had such depth that Vu agreed it was better than any store bought chocolate puddings. This chocolate pudding with raspberries and sea salt is our new go to chocolate pudding recipe and that alone is worth the price of this book.

If you like chocolate, check out these recipes: Earl Grey chocolate pots de creme, chocolate cake with espresso buttercream, and salted chocolate chip cookies.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
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Chocolate Pudding with Raspberries and Sea Salt
Prep Time
10 mins
Cook Time
5 mins
Inactive time
3 hrs
Total Time
15 mins
 

This chocolate pudding with raspberries and sea salt is not only easy to make but insanely delicious.  Recipe is from Brave Tart by Stella Parks.

Course: Dessert
Cuisine: American
Servings: 4 servings
Ingredients
  • 1 envelope unflavored gelatin powder (2 ¼ tsp)
  • 2 tbsps 2% milk to bloom gelatin
  • 2 tsps vanilla extract
  • 2/3 cup gently packed light brown sugar
  • 1/2 cup Dutch-process cocoa powder
  • 1/8 tsp iodized salt
  • 1 1/2 cups 2% organic milk
  • 1/2 cup organic raspberries for serving
  • 1/4 cup shaved dark chocolate
  • 1/2 tsp sea salt
Instructions

  1. In a small bowl, whisk gelatin, 2 tbsps milk, and vanilla extract and let the gelatin bloom.

  2. In a small saucepan, combine brown sugar, cocoa powder, and salt and use a spatula to break up any lumps.

  3. Add the milk and warm over medium heat whisking gently until steaming hot for about 5 minutes.

  4. Remove from heat and whisk in the gelatin mixture until fully melted.


  5. Pour the the mixture through a sieve into a 4 cup container and cool for 15 minutes.  Cover and refrigerate for at least 3 hours or overnight.

  6. When ready to serve, scrape the pudding into the bowl of a stand mixer fitted with a paddle attachment and beat on medium heat until creamy for about 3-5 minutes.

  7. Divide the pudding into four glasses, top with raspberries, shaved chocolate, and sprinkle with sea salt.

Recipe Notes

Leftovers can be refrigerated up to 2 weeks in an airtight container. Rewhip before serving.