Beach Town Baking

Fig Slab Pies

white fig slab pies (1)

 

I was at the farmer’s market this weekend and came across some super gorgeous white figs that just had to be turned into a delicious summer dessert! I wanted to make something simple since I had much to do at my bakery this weekend. I decided that some open faced fig slab pies were doable and sounded delicious.

I made a simple pate brisee to use as the crust, spread honey on top and topped them with fig slices.

white fig slab pies (3)

The slab pies bake up nice and crisp making it easy to eat them with one hand.

And, they are sooooo delicious!

 

white fig slab pies (2)

Enjoy!

beach town baking

 

 

 

 

Fig Slab Pies

Ingredients

  • 1 cup AP flour
  • 1/2 tablespoon sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter (cold and cubed)
  • 1/4 cup ice water
  • 1/4 cup honey
  • 6 to 7 figs ((i used white figs))
  • 2 tablespoons sugar (for sprinkling)

Directions

Preheat oven to 400°F. Combine the flour, sugar and salt in a mixer fitted with the paddle attachment. Add the butter and mix on low speed until butter breaks down to pea size. Add the ice water all at once and mix just until dough starts to come together. Remove from mixer and shape into a disc with your hands. Wrap with plastic and let chill 5 minutes in refrigerator.
On a floured surface, roll the dough out to a 12-inch square. Use a sharp knife to cut out six (3x5-inch) rectangles. Place on a parchment-lined sheet tray and poke holes in the dough with a fork. Use a mini offset spatula to spread the honey on the dough pieces.
Use a sharp knife to slice the figs and lay them on the dough. Sprinkle a teaspoon of sugar over each pie. Bake for 10 minutes, rotate, then 10 to 15 minutes more until golden brown on the edges.

Beach House Brunch Cookbook Press

Hi Everyone!

Just wanted to share some lovely press that came out today. My new cookbook Beach House Brunch is featured in Orange Coast Magazine on their popular Taste of O.C. blog. Click here to read the article!

Have a great day!

beach town baking

Cantaloupe Soup

cantaloupe soup (1)

It’s pretty warm here in southern California and I’ve been dreading turning on my oven to make desserts for my next cookbook Farm-to-Table Desserts. The solution? Chilled, very chilled, dessert soups!

The markets are overflowing with melons right now. There are so many types to choose from but for chilled soup my preference is cantaloupe. Its beautiful orange hue is so appetizing and its flavor is not too mild or strong for my tastebuds. Cantaloupe soup is best served chilled along with some fresh raspberries.

I like to add a little cilantro and fresh lemon juice to round out the soup’s flavor profile.

 

cantaloupe soup (3)

p.s. Don’t forget to purchase my new cookbook Beach House Brunch on Amazon here!

Enjoy!

beach town baking

 

 

 

 

Cantaloupe Soup

Ingredients

  • 1 Large cantaloupe (ripe and chilled)
  • 1/2 cup whole milk
  • 2 teaspoons lemon juice (fresh)
  • 1 sprig cilantro (plus more for garnish)
  • agave to taste
  • raspberries for serving

Directions

Cut the cantaloupe in half and remove seeds. Cut the flesh into small pieces and place in a blender along with the milk and lemon juice. Tear up the cilantro leaves and add them to the blender. Puree until smooth. Add agave one teaspoon at a time until desired sweetness is reached. Strain soup and pour into bowls. Garnish with cilantro and serve with raspberries.

 

 

Chicken with Garlic and Tomatoes

chicken tomatoes

I received a boat-load of cherry tomatoes from a friend over the weekend and decided to use some in a dish I had on my mind – chicken with garlic and tomatoes. It’s super simple to make as it’s all made in a large Dutch oven. The chicken is first browned in the pot, sautéed with garlic and tomatoes, deglazed with red wine and baked for 30 minutes in the oven.

The sauce is absolutely divine. Serve it over some white rice to sop up all the delicious flavors.

Oh, next time I make this I’ll be adding some mushrooms which I think will make a nice addition.

Enjoy!

 

Chicken with Garlic and Tomatoes

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 Large Boneless Chicken Thighs (with or without skin)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon onion salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 4 Large garlic cloves (finely chopped)
  • 2 cups cherry tomatoes (whole)
  • 1 cup red wine (I used Gascon Malbec 2014)
  • 1/2 cup chicken broth
  • 1 rosemary sprig

Directions

Preheat oven to 350F.

Heat the butter and oil in a Dutch oven over medium heat. Cut the chicken into small pieces and add to the pot. Stir in the seasonings and cook until chicken is nicely browned, about 8 to 10 minutes.
Stir in the garlic and saute for 3 minutes. Add the tomatoes. Cook for 3 more minutes.
Stir in the red wine and chicken broth. Add the rosemary, cover the pot and place in oven for 30 minutes. Season with salt and pepper if needed.
Serve with warm rice or pasta.

beach town baking

Beach House Brunch officially out today!

Hello Beach and Food Lovers! My second cookbook Beach House Bruncis officially out today!

You can order copies online at Barnes and Noble and Amazon.

Beach House Brunch 9781510702899

There are 100 summer-licious brunch recipes for you to enjoy this summer. Here are some pics of the recipes in this book. Yummm!

NUTELLA POP TARTS (3)BROILED GRAPEFRUIT WITH BROWN SUGAR AND TARRAGON (3)bananasfosterpancakes (6)roastedbeetbloodymary (4) BAKED EGGS MILANESE (3) Breakfast TACOS (1) chive and cheddar omelette (2) EGGS SAN CLEMENTE (3) SOUTHWEST SCRAMBLEheirloom cherry tomato salad (1)warm cashew chicken salad (2)maple pecan waffles (6)baked prosciutto crepes (1)CRANBERRY WALNUT FRENCH TOAST (1)Cinnamon Raisin Loaf (2)sunflower and flax seed bagels

 

beach town baking

Beach House Brunch available for pre-order on Amazon

Hi everyone!

Just a heads up that you can now pre-order my second cookbook Beach House Brunch on Amazon. Just click here to get to Amazon.

And….Rumor is that even though its official release is June 21, Amazon is shipping orders ahead of schedule :)

Beach House Brunch 9781510702899

I’m super excited about this cookbook. I love the photographs that Chau and Brent took and there are 100 recipes for beverages, egg dishes, salads, casseroles, pastries and of course desserts that you will love.

Thanks everyone!

beach town baking

Asian Slaw

ASIAN SLAW (3)

With summer fast approaching it’s time to start whipping out recipes that are light on your stomach yet heavy on flavor. This crisp, colorful Asian slaw is the answer. It boasts a healthy dose of vegetables including napa cabbage, red pepper, carrots and scallions.

 

ASIAN SLAW (7)

This slaw is super easy to make. Really! The most challenging part of this recipe is frying thin strips of wonton skins which isn’t difficult one bit. The skins fry fast and add an additional crisp to this super crunchy slaw.

The dressing can be made in one bowl and has a delicious blend of sesame, garlic and ginger.

ASIAN SLAW (5)

This salad goes well with grilled meats especially teriyaki short ribs!

Enjoy!

Asian Slaw

Ingredients

  • 1/2 cup frying oil (recommend peanut or canola)
  • 15 wonton skins
  • 1 head napa cabbage (thinly sliced)
  • 1 red pepper (stem and seeds removed, small diced)
  • 3 cups carrots (shredded)
  • 3 scallions (thinly sliced)
  • 1 cup peanuts (roasted and salted)
  • 1/3 cup soy sauce
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons mirin
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 " peeled and minced fresh ginger
  • 2 garlic cloves (minced)

Directions

Warm oil in medium saucepan over medium heat. Cut wonton skins in 1/4-inch strips and fry in two batches until golden brown. Let drain on paper towels while you prepare salad.
Combine the cabbage, red pepper, carrots, green onions and peanuts in a large salad bowl.
Whisk together the remaining ingredients in a large bowl. Pour over vegetables and toss well. Garnish with fried wontons and serve immediately.

Tangerine Flan

tangerine flan (1)

 

Hello Folks – I’ve been working on recipes for my third book, Farm-to-Dessert Table, due out Spring 2017, and I just had to share something I created yesterday. I spotted some end of the season tangerines at the market that looked too good to pass up. I figured a tangerine flan seemed like the perfect use for these sweet citrus fruits. This recipe uses only 2 tangerines and yet has amazing flavor thanks to a healthy dose of tangerine zest and fresh squeezed tangerine juice in the custard base.

 

tangerine flan (3)

I baked my flan in a 9x5x3 loaf pan. It made slicing even portions a breeze.

 

tangerine flan (2)

Make sure to cook the caramel long enough to achieve a dark amber. There’s nothing more disappointing than flipping out your flan only to see a barely there caramel!

 

Enjoy!

Tangerine Flan

Ingredients

  • 1.5 cups sugar
  • 1 12-ounce can evaporated milk
  • 1 cup whole milk
  • 1/2 cup tangerine juice
  • 2 tablespoons tangerine zest
  • 4 Large eggs
  • 1 Large egg yolk
  • 1/2 teaspoon vanilla extract

Directions

Preheat oven to 350°F. Place a large oblong pan filled with water in the oven for your water bath. Set a 9x5x3 loan pan on the counter.
Place half the sugar in a small heavy pot over medium heat. Slowly drizzle in ¼ cup water. Gently swirl the pot to blend the sugar and water. Once the syrup is clear let it boil undisturbed until it begins to darken, about 8 to 10 minutes. Gently swirl the pot to evenly caramelize the syrup. Once dark amber is achieved, pour all of the syrup into a 9x5x3 pan and carefully tilt the pan to coat the bottom and sides. Set aside to cool.
Combine the milks, tangerine juice and zest in a medium pot. Place over medium heat and bring to just steaming. Whisk the eggs and yolk with the remaining sugar in a large bowl. Slowly strain in the hot milk mixture into the eggs and whisk until sugar is dissolved. Whisk in the vanilla.
Slowly pour the custard base into the prepared pan. Place in the water bath and bake for 1 ½ hours to 2 hours, or until custard is set (look for the jello jiggle). Let set up at least 6 hours or overnight. To unmold, dip the loaf pan briefly into hot water, loosen the edges with a sharp knife and invert onto serving platter.

Nutella Pop Tarts

NUTELLA POP TARTS (1)

Anyone who grew up eating pop tarts (like me) will love this recipe for home made ones. They are really easy to make and while I chose Nutella to fill them with, you can play around with different fillings.

The dough is super flaky and light and when paired with creamy Nutella it’s blow your mind delicious.

The recipe yields about 8 Nutella Pop Tarts. I like to keep a few of these in the freezer so I don’t eat them all at once.

 

NUTELLA POP TARTS (2) NUTELLA POP TARTS (3)

 

Enjoy!

 

beach town baking

 

 

 

 

Nutella Pop Tarts

Ingredients

  • 2 cups all purpose flour
  • 1 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter (cold and cubed)
  • 2 tablespoons ice water
  • 1 Large egg (separated)
  • 1/2 cup Nutella
  • powdered sugar (for garnish)

Directions

In a mixer with the paddle attachment, mix the flour, sugar and salt on low speed and slowly add the butter pieces. Increase speed to medium and continue until butter breaks down to pea size. Whisk the ice water and yolk together and add all at once to mixer. Mix on low speed just until dough starts to come together. Form dough into two discs and wrap each in plastic. Let chill in refrigerator for one hour.
Line a sheet tray with parchment paper. Set aside another piece of parchment paper of the same size.
On a lightly floured surface, roll out one disc of dough into a 13x11-inch rectangle. Trim down to 12x10-inches with a sharp knife and then cut out eight 5x3-inch rectangles. Place onto prepared sheet tray and cover with the extra parchment sheet. Repeat this step with the remaining disc of dough, placing the pieces on the top parchment. Place in refrigerator for 20 minutes to chill.
Remove cutouts from refrigerator and slide off top parchment. These are the tops of the pop tarts.
Poke some holes into the bottom cutouts with a fork. Whisk the egg white and moisten the edges. Spread a tablespoon of Nutella down the center of each rectangle. Lay a top cutout over the filling and press down edges to seal. Use a fork to double seal the edges. Place sheet tray in freezer for one hour.
Preheat oven to 375 degrees. Bake for 15 minutes. Cool completely before serving. Garnish with powdered sugar.

Broiled Grapefruit with Tarragon and Brown Sugar

BROILED GRAPEFRUIT WITH BROWN SUGAR AND TARRAGON (3)

 

Grapefruit season is in full swing, and lately I’ve been enjoying them for breakfast, lunch and dinner. Broiling grapefruit is a nice way to change things up a bit. The heat brings out the fruit’s natural juices and simultaneously melts the brown sugar, allowing the sweetness to seep into the tangy fruit. It’ s pretty delicious and you’ll be quite surprised at how well licorice flavor of tarragon pairs with it all.

Simply slice a grapefruit in half and set each halve on a foil-lined tray. Combine the brown sugar, a little balsamic and some torn tarragon leaves in a small bowl and then smear the mixture on top of the each halve. Broil for a few minutes and serve warm.

BROILED GRAPEFRUIT WITH BROWN SUGAR AND TARRAGON (1)

 Enjoy!

 

beach town baking

Broiled Grapefruit with Tarragon and Brown Sugar

Ingredients

  • 2 pink grapefruits (halved)
  • 1/4 cup light brown sugar
  • 1/4 teaspoon balsamic vinegar
  • 10 tarragon leaves (torn into small pieces)

Directions

Turn broiler on high. Place each grapefruit halve on a foil-lined sheet tray.
Combine the remaining ingredients in a small bowl. Spread the mixture onto the grapefruit halves
Broil for 3 minutes or until sugar has melted. Serve warm.
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