Beyond Sweet and Savory

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Gluten free Earl Grey chocolate souffle cake

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This gluten free Earl grey chocolate souffle cake is rich, moist, and melts in your mouth but actually tastes quite light. It’s perfect for Valentine’s Day and any other occasions.

I know it’s been a bit quiet since last year.  In early December I was in a bad car accident and have been taking time off to let my body heal.  Physical therapy is helping a lot but my activities are still limited at the moment. On a good day, I can get into the kitchen and bust out a full meal but my mom and Vu have taken on more cooking so I don’t have to be on my feet as much.  One thing I miss a lot is baking. With Valentine’s Day coming up, I definitely have chocolate on my mind.

As a way of showing appreciation for how much Vu has taken on since my accident, I wanted to bake for him.  Given that chocolate cake is his all time favorite dessert, I couldn’t think of a better cake than this Earl Grey chocolate souffle cake from Cook Beautiful.

A souffle cake might sound intimidating but it’s just egg yolks and beaten egg whites combined with a few other ingredients to make a cake that puffs up during baking and collapses once cooled.  The egg yolks lend a wonder, velvety texture and keep the cake moist while the beaten egg whites make it really light and contribute to the crackly top. Athena used all purpose flour in the recipe but I substituted it for almond flour to add another layer of texture in the cake.  

My favorite part of the cake is probably the Earl grey flavored chocolate which gives it a nuanced beautiful citrus note at the end.  Athena paired the cake with candied kumquats and they complemented the rich dark chocolate flavor so well. If you can’t find kumquats, candied oranges would taste just as delicious. I served the cake with creme fraiche instead of whipped cream and it provided the perfect tang to cut through the sweetness of the chocolate.

Vu, my friends, and coworkers devoured this cake and I can’t blame them!  Who wouldn’t love a rich and moist chocolate cake that melts in your mouth but actually tastes quite light!  I have made this cake so many times that I can bake it in sleep. This gluten free Earl grey chocolate souffle cake is elegant, timeless, and will go down in my books as one of the best chocolate cakes ever.  If you’re searching for the perfect chocolate cake for Valentine’s Day, look no further!

If you’re looking for Valentine’s Day dessert inspiration, you might like: Earl Grey chocolate pots de creme, blood orange panna cotta, chocolate pudding with raspberries and sea salt, and chocolate cake with espresso butter cream.

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
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Gluten Free Earl Grey Chocolate Souffle Cake
Prep Time
25 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 40 mins
 

This gluten free Earl Grey chocolate souffle cake is rich and moist and melts in your mouth but actually tastes quite light.  Recipe is adapted from Cook Beautiful by Athena Calderone.

Course: Dessert
Cuisine: French
Keyword: cake, chocolate cake, souffle cake
Servings: 10 servings
Ingredients
  • 1/2 cup organic whole milk
  • 2 tbsps Earl Grey loose tea leaves
  • 12 ounces fine-quality dark chocolate, chopped
  • 1 stick unsalted butter, cubed
  • 1/2 tsp pure vanilla extract
  • 1/2 cup granulated sugar, divided
  • 5 large organic eggs, separated and at room temperature
  • 1/4 cup almond meal (ground almond)
  • 2 tbsps cocoa powder, for dusting the cake
  • 1/2 cup creme fraiche for serving
Candied kumquats
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 cups kumquats, cut crosswise into thin slices
Instructions

  1. In a small saucepan, heat the milk over medium-high heat until bubbling at the edges. Remove it from the heat and add the tea leaves in the milk to steep. Cover for 10 minutes, strain the liquid through a fine sieve and set aside.

  2. Preheat the oven to 350°F (175˚C). Grease a 9-inch (23-cm) round cake pan with butter. Line base and side with parchment paper.

  3. Combine the chocolate and butter in a large metal bowl, set it over a saucepan of simmering water on low heat. Stir frequently until the chocolate and butter are melted and smooth.  Let the mixture cool to room temperature.

  4. Whisk in the infused milk, vanilla extract, and salt.

  5. In a large mixing bowl beat the egg yolks and 1/4 cup of sugar with an electric mixture until thick and creamy.  Fold the egg yolk mixture into the chocolate mixture. 

  6. Add in the ground almond flour.

  7. In a separate mixing bowl, use an electric mixer set at medium-high speed to beat the egg whites until soft peaks form while adding in the remaining sugar a tablespoon at a time. Continue beating the whites until they form stiff, glossy peaks.  Use a rubber spatula to gently fold the egg whites into chocolate mixture in two batches.

  8. Pour the batter into the cake pan, spreading it evenly across the top with an offset spatula. Bake for 35-40 minutes, or until the cake’s center is slightly gooey and its edges pull away from the pan.

  9. When the cake is finished baking, transfer it to a wire rack and let it cool for 15 minutes, turn cake, top side up onto a wire rack and let it cool to room temperature. Dust the top with cocoa powder.

  10. To make the candied kumquats, in a small sauce pan bring water and sugar to a boil over medium-high heat until the sugar has dissolved. Add the kumquat slices, then reduce the heat to medium and simmer it until the kumquats are tender and translucent, about 15 minutes.

  11. Serve each piece of cake with creme fraiche and a spoonful of candied kumquats.

Cardamom poached quince with labneh

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These cardamom poached quince makes a wonderful, delicious start to an autumnal morning. It also pairs perfectly with granola, overnight oats, yogurt, and ice cream.

cardamom poached quince

Over the past few years my mom has become my partner in crime in the kitchen.  She’ll bring home the most exotic veggies and fruits from the supermarket and friends’ gardens.  This week she surprised me with five pounds of pineapple quinces. Quinces are in the same family as apples and pears but they’re often overlooked.  With their knobbly shape, fuzzy golden skin, and unyielding flesh, they are the unsung hero of winter.  When buying quinces, look for fragrant unblemished golden fruits. If you find green ones, leave them on the kitchen counter and let them ripen.  Unlike apples and pears, they keep well for weeks. I love coming down to the kitchen and being greeted by their intoxicating floral scent.

cardamom poached quince

Depending on my mood, I’ll bake a quince tarte tatin, galette, or cake, roast them with meat, pickle them, or turn them into membrillo, but often I’ll poach them to eat with yogurt, oatmeal, granola, or ice cream.  When cooked slowly, their white flesh gradually changes to a gently blush pink then deepens to a dark red reminiscent of a sunset. Quinces can be poached with sugar, maple syrup, or honey and a pod of vanilla or whatever spices you have in your pantry.  

cardamom poached quince

My favorite version is honey and cardamom.  I simply crush the cardamom pods with the back of my knife to release the seeds, throw them in a pot of water with honey, some orange juice and zest, and let them cook to perfection.  When they are ready, I throw them in a bowl of labneh with chopped pistachios and a drizzle of the poaching liquid. The remaining quinces can go into a lidded glass jar bathed in syrup and refrigerated for up to a week.

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
cardamom poached quince
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Cardamom honey poached quince with labneh
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 10 mins
 

These cardamom poached quince pair perfectly with labneh, granola, overnight oats, and ice cream.

Course: Breakfast
Cuisine: American, Middle Eastern
Keyword: Labneh, Poached quince, Quince
Servings: 4 servings
Ingredients
  • 4 medium quinces, peeled, cored, and halved
  • 1/2 cup honey
  • 4 cups water
  • Thinly peeled rind and juice of 1 orange
  • 10 green cardamom pods
  • 2 cups labneh
  • 1/4 cup pistachio, roughly chopped
  • quince syrup for serving
Instructions

  1. In a medium saucepan, combine honey, water, orange juice, orange rind, and cardamom pods.

  2. Place the saucepan over medium-high heat and bring to a simmer.

  3. Lower the heat and cook gently until the quince is tender when pierced with a knife, about 50-60 minutes. 

  4. When the quince pieces are tender, remove them with a slotted spoon and set aside.  

  5. Continue cooking the poaching liquid and let it reduce to a syrup, about another 30 minutes.

  6. Divide the labneh into four serving plates.  Add the quince.  Top with pistachios and the syrup.

  7. Store the remaining quinces and syrup in an airtight container in the fridge for up to a week.

Hidden rose apple mascarpone tarts

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These hidden rose apple mascarpone tarts are simple to put together and make the prettiest apple pastry for your dinner party.

four hidden rose apple tarts on cooling rack and one on a plate

We’re more than halfway into fall and I couldn’t be more excited to finally share the recipe for these hidden rose apple mascarpone tarts.  The recipe was featured on the feedfeed almost two years ago but I kind of forgot about it until I was flipping through one of my recipe books a few weeks ago.  

four hidden rose apple tarts on cooling rack and one on a plate

These utterly beautiful tarts feature one of my favorite apples, hidden rose apples.  Every fall I stalk the Specialty Produce’s Instagram page for their arrival. They’re a hot commodity in San Diego with all the restaurants staking a claim before I can lay my eyes on them.  Boasting a distinctive flavor of strawberry lemonade, these hidden rose apples make the most beautiful and delicious baked goods.

four hidden rose apple tarts on cooling rack and one on a plate

Even though these tarts look deceptively complicated, it’s quite simple to make.  Two things that ultimately break or make these tarts are good puff pastry and having a mandoline.  Good store bought puff pastry is my secret. Let’s get real here, with two kids, who has time to labor over homemade puff pastry.  

four hidden rose apple tarts on cooling rack and one on a plate

Having a mandoline makes slicing a hundred times faster. You can slice the apples by hand with a very sharp knife but make sure they’re the same thickness.  Sliced apples are softened after a quick trip in the microwave to make it easier to fold. Then they’re layered on top of puff pastry and mascarpone and flavored with cinnamon.  If you’re feeling adventurous, cardamom is a great substitute. Once the pastry is rolled up, they bake into the oven for about 35-40 minutes to perfection.

four hidden rose apple tarts on cooling rack and one on a plate

Beside holding their shape so well after baking, these hidden rose apples also maintain their color brilliantly that friends have told me they look like real roses.  With Christmas approaching, they would make for a lovely dessert gracing your dinner table. If you can’t find hidden rose apples, use baking apples with red or pink skin like Cortland, Empire, Pink Lady, or Honeycrisp and they’ll come out just as lovely.    

four hidden rose apple tarts on cooling rack

Here’s a link to a tutorial of how they’re made so you can see how easy they are to put together.

If you like tarts, check out these recipes: hidden rose apple tarts, pink pearl apple galette.

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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Hidden rose apple mascarpone tarts
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

These hidden rose apple mascarpone tarts are simple to put together and make the prettiest apple pastry. 

Course: Dessert
Cuisine: American
Keyword: dessert, Hidden rose apples, pastry, tart
Servings: 6 servings
Ingredients
  • 2 small hidden rose apples, cored and thinly sliced
  • juice of a lemon
  • 1 sheet of all butter puff pastry (10x6 inches)
  • 1/4 cup turbinado sugar
  • 1/2 tbsp Saigon cinnamon
  • 1/4 cup mascarpone cheese
  • 1 egg lightly beaten for egg wash
  • confectioners' sugar for serving
Instructions

  1. Core and thinly slice the apples with a mandoline.

  2. Combine the apple slices with lemon juice in a bowl and microwave 2 minutes. Wait for the apple to be cool enough to handle. Pat dry the apple slices of excess moisture and set aside.

  3.  On a floured surface, roll out the puff pastry and cut into 6 even strips.

  4.  In a small prep bowl, combine the sugar and cinnamon together.

  5. Spread the mascarpone cheese and sprinkle the cinnamon sugar mixture onto the bottom half of puff pastry strips.

  6.  Arrange the apple slices on top of the pastry strips.

  7. Fold the pastry puff in half lengthwise and roll them up. Brush them with the egg wash. Place in greased muffin tins.

  8. Bake for 35-40 minutes at 375 degrees F.

  9. Let them cool for 10 minutes before serving.

  10. When ready to serve, dust with confectioners' sugar.

 

Red kuri squash mascarpone walnut tarts

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These red kuri squash mascarpone walnut tarts have a nutty, crumbly crust and a velvety filling that’s to die for.

When it comes to Thanksgiving desserts, I always struggle with what to make.  In the past, I’ve made apple pie, pumpkin pie, pumpkin roulade, and pumpkin ice cream and tried to have one of the classics so guests wouldn’t be disappointed.  This year I happened to buy a lot of red kuri squash and decided to give an old red kuri tart recipe a little update. These red kuri squash mascarpone walnut tarts have a nutty, crumbly crust and a velvety filling that’s to die for.

Red kuri mascarpone walnut tarts

With this recipe, you can make both the filling and the crust ahead of time so it’s not stressful to pull off these delicious tarts on the day of.  For the crust I added ground walnut to the dough to give it a nuttier taste. If you don’t like walnut, you can also substitute almond meal instead.

Red kuri mascarpone walnut tarts

The squash filling is made with roasted red kuri squash and spiced with cinnamon, nutmeg, and ginger.  Mascarpone cheese is added to create a creamy texture. Instead of using sugar, I added honey which created a molasses like undertone.

Red kuri mascarpone walnut tarts

These red kuri squash mascarpone walnut tarts are simple to put together.  Just imagine the delight on your guests’ faces when they are served an individual tart topped with a dollop of whipped cream, extra walnuts, and a drizzle of honey.   This recipe is definitely one of our favorite ways to use red kuri squash and hope it will become yours too. Happy Thanksgiving!

red kuri mascarpone walnut tarts

If you like tarts, check out these recipes: hidden rose apple tarts, fig and yogurt tarts, strawberry basil mascarpone tart, roasted red kuri tart.

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 like soups, check out these recipes: roasted kabocha squash soup, roasted romanesco soup, roasted red kuri squash soup. 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
Red kuri mascarpone walnut tarts
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Red kuri squash mascarpone walnut tarts
Prep Time
20 mins
Cook Time
1 hr 20 mins
Resting time
45 mins
Total Time
1 hr 40 mins
 

These red kuri squash mascarpone walnut tarts have a nutty, crumbly crust and a velvety filling that’s to die for.

Course: Dessert, Pastry, Thanksgiving
Cuisine: American
Keyword: dessert, pastry, red kuri squash, tart, walnut
Servings: 8 servings
Ingredients
  • 1 cup all purpose flour
  • 1/2 cup ground walnuts
  • 1 stick of unsalted butter, cold and cubed
  • 1/4 tsp salt
  • 2 tbsps icing sugar
  • 2 tbsps low fat cream cheese
  • 4-5 tbsps ice cold water
Filling
  • 1.5 pounds organic red kuri squash
  • 4 ounces mascarpone cheese
  • 2 small organic eggs
  • 1/4 cup honey
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract
For serving
  • 1/2 cup organic heavy whipping cream
  • 1/2 tbsp icing sugar
  • 1/4 cup toasted walnuts
  • Extra honey for serving
Instructions

  1. Preheat the oven 350 degrees F.

  2. Cut the red kuri squash in half, scoop out all the seeds, and place them face down on a baking sheet lined with parchment paper.

  3. Roast the squash for 30 minutes until the inside is tender.

  4. Let it cool to room temperature, discard any stringy parts, then use a spoon to scoop out the flesh.

  5. While the squash is baking, prepare the crust. In a food processor, add flour, walnut, butter, cream cheese, sugar, and salt and process until the mixture resembles breadcrumbs.

  6. While the food processor is running, add water and pulse until the dough comes together.

  7. Divide the pastry into two portions, wrap in plastic wrap, and refrigerate for 30 minutes.

  8. Roll the cooled dough between two sheets of parchment paper to about ⅛ inch thickness.

  9. Use a round cutter of about 5 ½ to 6 inches and stamp out 8 rounds. If you don’t have a round cutter, you can use a round bowl larger than the diameter of the tart pans.

  10. Lift the pastry rounds into the tart pans, press in the base and sides, trim the edges, and prick the bases with a fork. Cover and refrigerate for another 15 minutes. This will help prevent the crust from shrinking during baking.

  11. To prepare the filling, in a food processor, combine the squash, mascarpone, honey, vanilla, and spices and process until smooth. Pour the filling into a large bowl and set aside.

  12. When ready to bake, place the tart pans on a baking tray and line each with baking paper, fill with rice or dried beans, and bake for 15 minutes at 350 degrees F.

  13. Remove the rice or beans and paper and bake for another 10 minutes until golden.

  14. Spoon about ¼ cup of filling into the tart pans and bake for 23-25 minutes in the middle rack until set and light golden. If the filling starts to crack, it means they’re overbaked.

  15. Remove the tarts from the oven and let them cool to room temperature.

  16. When ready to serve, whisk the heavy cream and icing sugar together until soft peaks form.

  17. Top each tart with a dollop of whipped cream, chopped walnuts, and drizzle of honey and serve immediately.

Roasted carrots and beets with ghost pepper and lentils

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Roasted carrots and beets are transformed by ghost pepper into a adventurous, complex, and flavorful dish that is delicious on its own and pairs well with roast meat and fish.

roasted carrots and beets

Thanksgiving is a few days away and I have my menu all planned! It’s a bit stressful for me to cook the whole feast solo but after a decade of doing this I think I got a handle on it.  For the main event, I’ll be roasting my usual easy, foolproof Thanksgiving turkey.

roasted carrots and beets

We all know it’s the side that’s really the star of the big day and I like to switch things up every year.  Let’s be real, who wants to eat brussels sprouts, mashed potato, or green bean casserole years after years!  I couldn’t be more excited to partner with Yellowbird Sauce to share this flavor forward side dish of roasted carrots and beets with ghost pepper and lentils.

roasted carrots and beets

Both carrots and beets have a natural sweetness that plays so well with the heat of ghost pepper.  I added just a touch of ghost pepper but feel free to add more if your taste buds feel it’s too tame. Made in the heart of Austin from a blend of fresh fruits and veggies, with no preservatives or any ingredients that you can’t pronounce, Yellowbird condiments offer a hearty sauce with a wide range of heat level that pair well with different vegetables, meats, and fish.

roasted carrots and beets

To prepare the root vegetables, I give them a good scrub to get rid of the dirt.  I buy organic carrots and beets and don’t peel the skin off because there’s a lot of nutrients in it.  To infuse the carrots and beets with flavor, I toss them in a mixture of olive oil, honey,  pomegranate molasses, ghost pepper, and garlic and roast them until tender.    

roasted carrots and beets

After 20 minutes in the oven, the carrots and beets were transformed in a flavorful and complex side with the help of the ghost pepper.  They pair so well with lentils, sweet pomegranate tendrils, mint, and a tangy yogurt dressing and bring a much needed break to a heavy meal.  If you happen to have vegetarian guests at your party, these roasted carrots and beets will make them happy and satisfied. We make this dish for meatless Monday as well as a side with other protein like chicken, lamb, and salmon.        

roasted carrots and beets

These condiments from Yellowbird Sauce are quite addicting and have become a pantry staple for heat lovers like us.  We like the 2.2 oz bottles that’s perfect for our small family and we find ourselves using them more than just a condiment for tacos, wings, and pho.  They go into a lot of marinades and salad dressing and I can’t wait to share more recipes with you.  For more inspiration, you can find a whole arsenal of recipes on the Yellowbird Sauce website.

roasted carrots and beets

This post was sponsored by Yellowbird Sauce.  All opinions are mine.  Thank you for supporting the brands that support Beyond Sweet and Savory.

 

5 from 3 votes
roasted carrots and beets
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Roasted carrots and beets with ghost pepper and lentils
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
 

Roasted carrots and beets are transformed by ghost pepper into a complex and flavorful dish that pair so well with meat and dish.

Course: Side Dish, Thanksgiving
Cuisine: American
Keyword: beets, carrots, ghost pepper, lentils
Servings: 4 servings
Ingredients
  • 1 pound organic baby carrots, trimmed and leave about 1” of green tops
  • 4 organic small golden beets, trimmed and leave about 1” of green tops
  • 4 organic small chioggia beets, trimmed and leave about 1” of green tops
  • 1/4 cup olive oil
  • 1 tbsp honey
  • 1 tbsp pomegranate molasses
  • 1/2 tsp Yellowbird Sauce ghost pepper condiment
  • 2 cloves of garlic, finely chopped
  • 1/4 tsp salt
  • 1 cup French lentils
  • 1/2 cup fresh pomegranate tendrils
  • 1/4 cup of mint leaves
  • 2 tbsps toasted pistachios, roughly chopped
Greek yogurt dressing
  • 1/4 cup Greek yogurt
  • 1 tbsp honey
  • 1/4 tsp ghost pepper
  • Salt and pepper to taste
Instructions

  1. Preheat the oven to 375 degrees F. 

  2. In a large prep bowl, whisk olive oil, honey, pomegranate molasses, ghost pepper condiment, salt, and garlic.

  3. Add the carrots and beets to the bowl and toss until well coated.

  4. Lay the carrots and beets in a single layer on a roasting pan and roast for about 20 minutes until tender.  If not tender, put it back in the oven for another 3-5 minutes.

  5. While the vegetables are roasting, prepare the lentils. Cook lentils in a medium saucepan on medium-high heat for 15 minutes until tender. Drain. Rinse under cold water and drain again.

  6. To prepare the dressing, in a small bowl, whisk together yogurt, honey, and ghost pepper condiment. Season with salt and pepper to taste.

  7. When ready to serve, add the lentils to the plate. Place the carrots and beets over the lentils. Garnish with pomegranate, mint leaves, and pistachios. 

  8. Serve the vegetables with yogurt dressing.

Recipe Notes

To make after-dinner cleanup easier, line your roasting pan with aluminum foil before adding the carrot and beet mixture.

Jerusalem artichoke soup with truffle oil and fried sage leaves

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This Jerusalem artichoke soup with truffle oil and fried sage leaves is a nutty, velvety soup that’s fall perfect.

 

Jerusalem artichoke soup with truffle oil and fried sage leaves

Fall means soup season at our house.  Once October comes, many varieties of squashes appear at the farmers market but it’s the Jerusalem artichokes that I’m secretly waiting for.  Also known as sunchokes and sunroots, they’re the ugly duckling of root vegetables that are from the sunflower plant family with no relation to Jerusalem or taste anything like artichokes.  They taste similar to potatoes but have a sweeter and nuttier flavor. I love sunchokes thinly shaved and eaten raw in salad, roasted with other root vegetables, pureed with seafood, or transformed into a humbling soup.  This Jerusalem artichoke soup with truffle oil and fried sage leaves is a nutty, velvety soup that’s perfect for fall.

Jerusalem artichoke soup with truffle oil and fried sage leaves

Since they’re root vegetables, the best way to prepare them is to wash them well and use a sturdy brush to scrub away all the dirt under cold water.  If you can’t find organic sunchokes, peel and discard the skin. Sunchokes oxidize quickly so adding the chopped sunchokes in a bowl of water with lemon juice will help prevent them from discoloring.

Jerusalem artichoke soup with truffle oil and fried sage leaves

It doesn’t take long to prep and in less than an hour you’ll have a delicious pot of soup ready for dinner.  The caramelized leeks, shallots, and garlic add a beautiful taste to the mellow and almost nutty flavor of sunchoke.  To build on texture and flavor of this soup, I love adding a drizzle of truffle oil and fried sage leaves. It can be served as a starter for 8 or a main for 4 paired with toasted sourdough and a crisp salad.  This Jerusalem artichoke soup with truffle oil and fried sage leaves would be the perfect opener for your next dinner party or Thanksgiving meal.

Jerusalem artichoke soup with truffle oil and fried sage leaves

If you like soups, check out these recipes: roasted kabocha squash soup, roasted romanesco soup, roasted red kuri squash soup.

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
Jerusalem artichoke soup with truffle oil and fried sage leaves
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Jerusalem artichoke soup with truffle oil and fried sage leaves
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

This Jerusalem artichoke soup with truffle oil and fried sage leaves is a nutty, velvety soup that’s perfect for fall.

Servings: 4 servings
Ingredients
  • 1 pound organic Jerusalem artichokes
  • 2 tbsps freshly lemon juice
  • 1 organic leek, pale part only, sliced
  • 4 cloves of garlic, chopped
  • 2 shallots, chopped
  • 2 tbsps extra virgin olive oil
  • 4 cups organic vegetable stock
  • 1/2 cup organic heavy cream
  • 3/4 tsp salt
  • 1/4 tsp freshly ground pepper
Fried Sage Leaves
  • 1 tbsp extra virgin olive oil
  • 1/4 cup sage leaves
  • 2 tbsps truffle oil for serving
Instructions

  1. Scrub the sunchokes well and clean off all the dirt. Thinly slice them into 1/4 inch pieces.  

  2. Place the sliced sunchoke pieces in a bowl of cold water with lemon juice until ready.

  3. In a large saucepan over medium-high heat, add olive oil, leeks, and shallots and cook for 5 minutes until they start to soften.

  4. Add the garlic and cook for another 5 minutes until they start to caramelize but not brown.

  5. Add the drained sunchoke and vegetable stock and bring to a boil. Let it simmer and cook for another 20 minutes, stirring occasionally.

  6. Use a hand blender or food processor and puree until the soup is smooth. Check the soup for desirable consistency. It shouldn’t be too watery or thick. Cook a few extra minutes to evaporate liquid or add a splash of water to thin it.  

  7. Stir in the cream and season with salt and freshly ground pepper to taste. 

  8. Remove the soup from heat and prepare the fried sage leaves.

  9. In a small saute pan of medium heat, add olive oil and add the sage leaves. Let them cook for about 1 minute. Drain them on paper towel and set aside.

  10. When ready to serve, reheat the soup gently, ladle the soup into serving bowls, top with fried sage leaves, and drizzle with truffle oil.

Zucchini blossom corn goat cheese frittata

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Frittata is a humble Italian egg based dish similar to an omelette but enriched by cheeses, meats, and seasonal vegetables.  This zucchini blossom corn goat cheese frittata is perfect for anytime of the day and showcases summer’s freshest ingredients.

Given how much we like eggs, it’s only natural that we’re crazy for frittata.  Frittata is a humble Italian egg based dish similar to an omelette but enriched by cheeses, meats, and seasonal vegetables.  I have a different version for every season, asparagus, ramps, and fava beans in the spring, zucchini blossoms in the summer, mushrooms in the fall, and squash in the winter.  This summer, I’ve been loving the sweet corns from the farmers market and decided to add it to my usual zucchini blossom frittata and it turned out to be a great combo.

For this zucchini blossom and corn frittata, I added goat cheese due to its tanginess which provided a nice contrast with the sweetness of the summer vegetables. If you don’t like goat cheese, ricotta or feta also works well.  Just serve the frittata with a handful of soft herbs like chives, dill, basil, or microgreens.

I love frittata because you can make it ahead and serve it anytime of the day.  Leftover can be served warmed, room temperature, or even cold. I once packed leftover frittata for a long flight and it saved my life.   

If you like eggs, check out these recipes: ramp and ricotta baked eggs, spring egg tart, and chicken and egg breakfast tart.

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 4 votes
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Zucchini blossom corn goat cheese frittata
Prep Time
10 mins
Cook Time
20 mins
Resting time
10 mins
Total Time
30 mins
 

Frittata is a humble Italian egg based dish similar to an omelette but enriched by cheeses, meats, and seasonal vegetables.  This zucchini blossom corn goat cheese frittata is perfect for anytime of the day.

Course: Breakfast, Brunch, Dinner
Cuisine: Italian
Keyword: corn, eggs, frittata, goat cheese, zucchini blossoms
Servings: 4 servings
Ingredients
  • 2 tbsps extra virgin olive oil
  • 2 shallots, chopped
  • 6 organic, medium eggs
  • 1/2 cup 2% organic milk
  • 1 tsp salt
  • freshly ground pepper to taste
  • 8-10 zucchini blossoms
  • 1 cup fresh corn kernels
  • 2 oz goat cheese
  • 2 tbsps chives for serving
  • 1 tbsp chive blossoms for serving
  • a handful of dill for serving
Instructions

  1. Preheat the oven to 375 degrees F.

  2. In a non-stick, oven proof frying pan, heat the oil over medium heat and sautee the shallots until soft for about 3 minutes

  3. Add the corn and cook for another 2 minutes.

  4. While the corn is cooking, in a mixing bowl, whisk the eggs, milk, salt, and pepper until well combined. 

  5. Place the zucchini blossoms in the pan a single layer.

  6. Pour the egg mixture into the pan and cook until it begins to set around edges, lifting frittata with spatula and allowing eggs to flow underneath, about 5 minutes

  7. Once the eggs have set on the bottom, dot the top of the frittata with goat cheese and place the pan in the oven for about 10 minutes until the top sets.

  8. Remove the frittata from the oven and let it cool for about 10 minutes.

  9. When ready to serve, garnish with chive, chive blossoms, and fresh herbs.

Gambas al ajillo garlic prawns tapas

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Gambas al ajillo is a delicious classic Spanish tapas that is flavorful, garlicky, and can be made in a matter of minutes.

gambas al ajillo

We love to entertain, whether it’s having family and friends over for a barbeque or a casual weekend dinner with light bites and lots of good wines.  When we entertain, we like to keep the food simple and focus on our company. To make it easy and fun for our guests, we love to serve small plates and tapas.  

gambas al ajillo

Over a decade ago, we discovered J. Lohr Vineyard & Wines while living in the Bay Area and couldn’t be more excited to partner with them to share our take on the classic gambas al ajillo.  One of my favorite dishes to cook is gambas al ajillo or garlic prawns. In a few minutes you get a taste of this delicious Spanish classic without the long flight to Spain.

gambas al ajillo

Traditionally this would be cooked in a flameproof terracotta dish and served directly in the dish.  If you don’t have one, you can use a regular frying pan like I did. The prawns can be peeled before cooking, but I like to keep the shells and heads on so they don’t shrink during the cooking process.  Chopped garlic, Cayenne chillies, a splash of Chardonnay, and a touch of paprika add so much flavor to these prawns.

gambas al ajillo

These gambas al ajillo are perfect cold or warm and with a glass of J. Lohr Estates Riverstone Chardonnay.  With flavors of white peach, floral, citrus, baking spices, and honey, this Chardonnay is refresh, smooth, and perfect for pairing with seafood.  Besides pairing J. Lohr Estates Riverstone Chardonnay with these garlic prawns, we also enjoy it with prawn and tomato orzo and seafood paella.

In addition to serving our guests these gambas al ajillo, we also add a few other tapas like pimientos de padron (fried padron peppers), marinated olives, marinated anchovies, or pan con ajo y tomate (bread scrubbed with garlic and tomatoes) depending on what we can find at the market.  While the menu might change, our wine of choice will always be J. Lohr Estates Riverstone Chardonnay, because it’s perfect for just about any recipe or occasion.

gambas al ajillo

This post was sponsored by J. Lohr Vineyards & Wines.  All opinions are mine.  Thank you for supporting the brands that support Beyond Sweet and Savory.

5 from 4 votes
gambas al ajillo
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Gambas al ajillo
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

 Gambas al ajillo is a delicious Spanish classic tapas that can be made in minutes with a handful of ingredients.

Course: Appetizer, Tapas
Cuisine: Spanish
Keyword: Garlic prawns, Tapas
Servings: 4 servings
Ingredients
  • 2 tbsps olive oil
  • 3 garlic cloves, finely chopped
  • 2 dried dried Cayenne chillies (or other dried chillies)
  • 1 pound raw prawns (with heads and shells on)
  • 1/2 tsp smoked paprika
  • A pinch of sea salt
  • 2 tbsps chardonnay (J. Lohr Estates Riverstone Chardonnay)
  • 1/4 cup small handful of fresh parsley, chopped, for serving
  • Lemon wedges for serving
Instructions

  1. In a wide frying pan over med heat, add the garlic, chillies, and gently fry for 1 minute until the garlic is softened but not browned.

  2. Turn up the heat to high, add the prawns in a single layer, paprika, and salt and fry for 1 minute. Add the wine and cook for another minute until the prawns turn pink.

  3. Serve the prawns immediately with a chopped parsley, extra salt, and lemon wedges. Be careful not to burn yourself as the oil and pan will stay hot for several minutes.

Fig watercress goat cheese salad

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This fig watercress goat cheese salad will take you from summer to fall.  It takes 15 minutes to throw together and can be served as a stand alone meal with toasted sourdough or as a starter for a heavier main.

fig watercress goat cheese salad

As much as I love figs in desserts, I also love figs unequivocally in savory dishes.  They tend to go into a lot of salads. Pick figs that are ripe, soft, and almost jammy.  There’s something about their sweetness that offsets stronger tasting greens. Some of my favorite figs to use in salads are panache, black Mission, and St John Adriatic.  One of my favorite salads on regular rotation from summer to fall is fig, watercress, and goat cheese with a simple balsamic dressing.  Goat cheese pairs well with figs while the peppery taste of watercress lends a nice contrast to their sweetness. Arugula is great substitute for watercress if you can’t find watercress.  Hazelnuts and pomegranate seeds add texture and everything is brought together by a sharp balsamic dressing. This fig watercress and goat cheese salad can be a stand along meal with a slice of toasted sourdough or a perfect starter for a heavier main.  

fig watercress goat cheese salad

If you like figs, check out these savory recipes: tomato fig peach salad, honey roasted figs with goat cheese and Serrano ham.

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 4 votes
fig watercress goat cheese salad
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Fig watercress goat cheese salad
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

This fig watercress goat cheese salad will take you from summer to fall.  It takes 15 minutes to throw together and can be served as a stand alone meal with toasted sourdough or as a starter for a heavier meal.

Course: Salad
Cuisine: Vegetarian
Keyword: fig, goat cheese, salad, watercress
Servings: 4 servings
Ingredients
  • 1 bunch of watercress, 8-10 oz
  • 1 pint of figs
  • 1/4 cup pomegranate seeds
  • 4 oz goat cheese
  • 2 tbsps roasted hazelnuts, roughly chopped
  • 1/4 cup extra virgin olive oil
  • 2 tbsps balsamic vinegar
  • 1 tbsp honey
  • Salt and freshly ground pepper to taste
Instructions

  1. Preheat the oven to 350 degrees F.

  2. Toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until golden and fragrant. Place the roasted nuts on a kitchen towel and rub them against one another to remove the skin then roughly chop the nuts.

  3. In a small prep bowl, whisk together olive oil, balsamic vinegar, honey and season with salt and pepper. Set the salad dressing aside.

  4. To prep the watercress, discard any woody stalks. Wash and rinse them. Divide the watercress between four plates.  

  5. Quarter the figs and scatter them over the watercress.

  6. Crumble the goat cheese and scatter the cheese, pomegranate seeds, and chopped hazelnuts over the watercress.

  7. When ready to serve drizzle the balsamic dressing over the salad and serve immediately.

Fresh corn polenta with crispy fried eggs

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Fresh corn polenta paired with fried eggs is the perfect summer breakfast or lunch. The texture is identical to polenta but tastes so much more flavorful.

fresh corns for fresh corn polenta

Let’s talk about polenta, and not the stuff from the box but polenta made with fresh corn!  I recently discovered this recipe while browsing through Taste and Techniques by Chef Naomi Pomeroy which has become one of my go to cookbooks when I need to look for the best technique to prep or cook a dish.   

fresh corn polenta

Fresh corn polenta is made straight from the cob.  Ears of sweet summer corn are grated using a box grater to capture all the juices and starches to help emulsify the kernels.  Grating fresh corn does require a bit of elbow grease but the result in incredibly delicious. The texture is identical to polenta but tastes so much more flavorful. I added in a bit of mascarpone for a little creaminess but you can also add in any cheeses and herbs you fancy.

fresh corn polenta

To make it a complete meal, a fried egg is served along the fresh corn polenta but you can pair it with tomato confit, roasted veggies, or a protein of choice.  This fresh corn polenta is so good that I have been making it weekly and will make it for the rest of the summer while fresh corns are in season.

fresh corn polenta

If you like polenta, check out this recipe: truffled polenta with mushroom ragu.

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 4 votes
fresh corn polenta
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Fresh corn polenta with fried eggs
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Fresh corn polenta is made with grated fresh corns.  The texture is identical to polenta but tastes so much more flavorful.  

Course: Breakfast, Dinner, Lunch
Cuisine: Vegetarian
Keyword: fresh corn polenta, polenta
Servings: 4 servings
Ingredients
  • 4 ears of bicolor corns
  • 2 tbsps unsalted butter, room temp
  • 2 tbsps mascarpone
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 4 medium organic eggs
  • 2 tbsps extra-virgin olive oil
  • Salt and freshly ground pepper for serving
  • 2 tbsps chopped chives for serving
Instructions

  1. Put two pieces of parchment paper on a baking sheet. Shuck the corn and remove any silk. 

  2. Snap each ear in half.  Use the largest holes of a box grater, grate the corn to the cob over the parchment to capture all of the kernels and corn juices. Carefully lift the paper and pour everything into a bowl.

  3. Over medium-low heat, in a saucepan, add the butter. Add the corn and its juices, the salt, and the pepper and cook, stirring constantly, about 10 minutes.

  4. Don’t add any liquid unless you really have to, but if the corn sticks and looks very dry, add 1 tablespoon of water. Stir and taste often until no liquid is left and none of the corn tastes raw. 

  5. Turn off the heat and stir in the mascarpone. Divide the corn among four plates. 

  6. Heat nonstick sauté pan over medium-high heat. Add olive oil and heat until the surface is rippling slightly but not smoking. 

  7. Crack the egg into the hot pool of oil. If the oil is hot enough, the white should spread only a little.  Use a spoon to quickly baste the hot oil onto the egg white, being careful to avoid the yolk. Continue spooning the hot oil onto the white until the white is almost set, about 45 seconds.

  8. When the white is opaque, use a spatula to transfer the egg directly on top of the polenta.

  9. Repeat with the remaining eggs, adding more olive oil as necessary, then garnish each plate with chives, additional salt and pepper to taste, and serve immediately.