Maple, Vanilla Bean, Flax-Almond Butter

Growing up, I was one of very few children who despised peanut butter (what the heck, right?). When I hit middle school, I went from hating the stuff, to being full-blown obsessed. And I seriously mean obsessed. To the point that my best friend, Alana, and I would have competitions to see who could build the largest peanut butter and jelly sandwich, using as little jelly as possible, and as much peanut butter as possible. I'll say that things got a bit out of hand with quadruple deckers and the such with just a minute smear of jam and probably about 1/4 cup of peanut butter. Good thing we were growing kids or I could have easily weighed 800lbs!

Years later, I discovered that peanut butter wasn't the only nut butter out there, and almond butter was introduced to my life. Since then I have tried all of the nut butters that I can find, and have recently been trying my hand at making my own!

You won't believe how easy making your own nut butters is (and, most of the time, cheaper), and it allows for worlds more customization! This almond butter comes from Ashley at Edible Perspective, and my oh my, of the dozens of nut butters I have tried, I think this one holds top spot. It is positively AMAZING! It's ultra creamy, slightly sweet, and satisfyingly salty.
It is hard to get away from eating it by the finger-full, but if you can manage, it makes KILLER PB&Js (technically AB&Js) :). I cannot recommend this recipe any higher; really guys, try this one ASAP!

Maple, Vanilla Bean, Flax-Almond Butter

recipe adapted from here

ingredients:

• 2 cups raw almonds
• 1/3 cup whole flax seeds
• 3 tbsp maple syrup, divided
• 1/2 whole vanilla bean, seeds scraped
• 1tsp pure vanilla extract
• 1/2 tsp sea salt
• 1 tbsp sunflower oil

1. Preheat oven to 300 degrees and line a sheet pan with a silicone baking mat or parchment paper; set aside.
2. In a medium bowl, toss together the almonds, flax, and 2 tablespoons maple syrup. Spread out on the sheet tray and bake for 30 minutes, stirring after 15.
3. Pour the baked nuts into your food processor and process for around 10 minutes, until nice and creamy, scraping the sides about a dozen times.
4. Add in the salt, vanilla bean, vanilla extract, and remaining maple syrup. Process for about 5 minutes longer, drizzling in the oil at the end.
5. Store in an airtight jar.

Wild Rice Crackers & a Giveaway!

First of all, I apologize for the lack of posts the past couple of weeks. It's not that I haven't been baking cooking (in fact I have been doing so more than usual), it's just that I can never seem to get around to taking photos. It seems a silly excuse, but Mikey recently got a paid internship and now works all day so I try to have dinner ready when he walks in the door. Of course after 10 hours of work he is not quite up to an intensive photo session with his dinner.


That said, I have a few really great posts coming up that I'm excited about, and perhaps another giveaway!


A few weeks ago, Nicole from Goose Valley contacted me about possibly sampling some of their wild rice after noticing my Wild Rice and Lentil Salad. Considering how much I love whole grains, I simply couldn't refuse (not to mention they process their rice in organically-certified facilities and practice sustainable agriculture which is always a plus to me).


I'm all about using ingredients in new and interesting ways, so I decided to incorporate Goose Valley's Natural Wild Rice into my baking in the form of crackers!


These crackers are really something. They are crunchy, chewy, slightly sweet, and best of all- really good for you! One thing I noticed off the bat was the unique nuttiness that the rice had in comparison to other wild rices that I have tried. I thought it paired wonderfully with the sweet dried currants/raisins and crunchy almonds. They are AWESOME with some goat cheese, or as I have here, some fresh honey-flavored Farmer's cheese, but I can imagine that cream cheese or even mascarpone would be equally as satisfying.

Goose Valley has kindly provided me with extra samples of their rice that I want to pass on to you! I'm giving away a pack of Goose Valley Organic Wild Rice, and a pack of Goose Valley Brown and Wild Rice Fusion. To enter the giveaway, simply comment on this post telling me about your favorite unconventional way to use rice in your cooking (or baking!). No more entries after 12 a.m. on Thursday, September 2. A winner will  be chosen at random later on that day!

Wild Rice Crackers

recipe adapted from here

ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 cup buckwheat flour (or just 1 cup whole wheat pastry flour)
• 1 1/2 tsp baking soda
• 2 cups lowfat buttermilk
• 1/4 cup pure maple syrup
• 1/2 tsp pure vanilla extract
• 1 cup dried currants/golden raisins
• 1 cup cooked wild rice, chilled and dry
• 1/4 cup coarsely chopped raw almonds
• 2 tbsp sesame seeds
• 2 tbsp sunflower seeds
• Himalayan Pink Sea Salt (you don't have to get this fancy- just use what you have)

1. Preheat oven to 350 degrees. Grease 2 standard size loaf pans; set aside.
2. In a medium bowl, combine the flours, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the buttermilk, maple syrup, and vanilla. Add in the flour mixture and mix until just combined. Mix in the wild rice, dried currants/raisins, sesame seeds, and almonds.
4. Pour the mixture into the loaf pans (which will only be 1/4 or less full) and bake for roughly 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the loaves thoroughly.
5. Preheat oven to 300 degrees.
6. Slice the loaves into extremely thin slices (about the thickness of the cracker you want). Try not to eat too much of the warm bread with butter... Lay slices onto a baking sheet. Sprinkle the salt over each cracker.
7. Bake for 15 minutes, then flip the crackers over and bake for an additional 10-15 minutes until crispy and golden.

Almond-Crusted Copper River Salmon with Leek and Lemon Cream and Roasted New Potatoes with Fresh Herb Pesto

One of the very first things I did when I got back to the beautiful Pacific Northwest was head to Pike's Place Market and pick up some amazing Copper River Salmon fillets. Seattle has some amazing seafood, and I had been told that Copper River salmon is the best of the best. The season for this wild salmon isn't very long at only about 3-4 weeks, but as soon as it becomes available you will see signs all over Seattle proclaiming: "Copper River Salmon is here!!!"


You're probably thinking, so what? What's so great about this fish? Well, there is a lot to praise about this amazing breed of salmon; the top of the list of course being the flavor. Copper River salmon is extra fatty so it has a smooth, rich, almost nutty taste that is praised as one of the best in the world. Aside from the taste, though, these fatty fish are loaded with Omega-3's that keep your heart and cardiovascular system healthy, as well as your immune system. You will also get more Vitamin D than a glass of milk when you eat just a 3.5 oz. fillet (source)! Last but not least, these fish are a completely sustainable dining option! Really, could it get much better?


So, what did I do with my beautiful, vibrant red Copper River Sockeye Salmon fillets? I crusted them in almonds and served them up with a very mild lemon-y leek sauce. It was sheer perfection! The almonds complemented the fish's inherently nutty flavor impeccably, and the creamy sauce added another level of flavor without overpowering the natural taste of the salmon.
The herb-y potatoes on the side were out-of-this-world good as well. The raw herbs brought so much flavor to the party that I will be making them again and again. I think they would be incredible paired with lamb if you just added a little fresh mint to the pesto.


This meal was shockingly good, and Mikey proclaimed it the best salmon he had ever eaten! If you ever make your way out to Seattle, make sure it's during the end of May or during June so you can experience the sheer awesomne-ness that is Copper River Salmon.

I wish I had taken some pictures of these babies cut into because the color is so vibrant!

Almond-Crusted Copper River Salmon with Leek and Lemon Cream

recipe from here

serves 3

ingredients:

• 2 tbsp butter
• 1 medium leek, thinly sliced (white and pale green parts only)
• 1 1/2 tbsp fresh lemon juice (juice of about half a juicy lemon)
• 1/2 cup whipping cream
• 1/2 sliced almonds, roughly chopped
• 2 tbsp fresh parsley, chopped
• 1/2 tbsp grated lemon peel (from about 1/2 a lemon)
• pinch of sea salt and freshly ground pepper
• 1/4 cup all-purpose flour
• 3 6-ounce skinless salmon fillets (I used Copper River Sockeye)
• 1 egg, beaten
• 1 tbsp olive oil

for the sauce:

1. Melt 1 tablespoon of butter in a heavy saucepan over medium-high heat. Add in the leeks and saute for a couple of minutes. Reduce the heat to low, cover, and cook until the leeks are very tender, stirring occasionally, about 20 minutes.
2. Increase the heat to medium and stir in the lemon juice for about a minute until the liquid evaporates. Stir in the cream and simmer for about 2 minutes, until slightly reduced.
3. Cool slightly and then transfer mixture to a blender. Blend until smooth. Strain the sauce back into the saucepan, pressing on solids to extract all the liquid possible. This part took me a while because I am completely obsessive about getting every last drop, lol. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead, just cover and refrigerate it.)

for the salmon:

1. Mix the almonds, parsley, lemon peel, salt, and pepper on a plate. Place the flour on a separate plate. 
2. Sprinkle the salmon with salt and pepper and then dredge each fillet in the flour, shaking off the excess.
3. Brush one side of each fillet with the beaten egg, and then press the brushed side of the salmon into the almond mixture. Set the salmon fillets aside, nut-side up.
4. Melt the other tablespoon of butter with the olive oil in a large skillet over medium heat. Add the salmon to the skillet nut-side down and cook for about 5 minutes until the crust is nicely browned. Turn the salmon over and cook until the salmon is cooked through, about 5 more minutes.
5. Reheat the sauce. To plate, spoon sauce onto the plate and then top with a salmon fillet. Garnish with a lemon twist if desired.

Roasted New Potatoes with Fresh Herb Pesto

recipe from here

serves 3

ingredients:

• 1/2 cup fresh parsley
• scant 1/4 cup fresh chives
• 1 1/2 tbsp fresh rosemary
• 2 tbsp extra virgin olive oil
• 1 garlic clove, crushed
• 1/2 tbsp fresh lemon juice
• 1/4 tsp grated lemon peel
• 1/4 tsp sea salt
• 1 1/4 lbs red-skinned new potatoes, halved lengthwise

1. In a food prcessor, combine the parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and salt. Blend until the mixture resembles a coarse puree. (The pesto can be made 1 day ahead, just cover and refrigerate.)
2. Preheat the oven to 400 degrees.
3. Toss the potatoes with the remaining tablespoon of olive oil. Sprinkle generously with sea salt and freshly ground pepper.
4. Arrange the potatoes, cut side down, on a baking sheet. Roast until the potatoes are golden brown and tender, about 40 minutes.
5. Transfer the cooked potatoes to a large bowl and toss with pesto. Serve.

Manchego Crackers with Marcona Almonds- Tapas Night Part 1 of 3

Lately I have been craving all sorts of Spanish food, and to satiate these desires, I decided to have a Tapas Date Night for Mikey and myself!
This is just the first recipe of the three in total I will be posting in the coming days, but it just might be the best! I originally saw the recipe here, but it had no recipe attached so I had to search a bit.
These little crackers turned out awesome- super crunchy, tons of vibrant flavor, and a perfect vessel for dulce de membrillo, also known as quince paste! 

Membrillo is commonly served with Manchego cheese in Spain, and thus I knew it would be a match made in heaven! Each of the components (Manchego cheese, Marcona almonds, and quince) all fit flawlessly together is this super easy appetizer. The bite of the Manchego paired with the sweetness of the quince, and then the crunch of the Marcona almonds is a true delight for the taste buds! I also served a Spanish olive medley, extra Marcona almonds, and a Goat Patacabra (cheese) on the side.
I think these crunchy, little crackers would also be wonderful topped with some very lightly dressed arugula or something. The great thing about the recipe is that it's really versatile- it's a base that you can add any number of flavorings to, maybe a bit of honey or a tiny pinch of saffron- the possibilities are endless.

Spanish Olive Medley:

The gloriousness that is Marcona almonds:

Manchego Crackers with Marcona Almonds

recipe very slightly adapted from The New Spanish Table, but it can also be found online here

makes 30-40 crackers

ingredients:

• 4 tbsp unsalted butter, at room temperature
• 1 cup (about 1/4 lb) grated Manchego cheese (I used one that was aged for 12 months)
• 1 1/4 cups all-purpose flour
• 1/2 tsp sea salt, plus more for the egg wash
• 2-5 tbsp water, as needed
• 1 large egg
• about 40 Marcona almonds

1. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and cheese until well combined. Scrape down the sides of the bowl and then add in the flour and salt. Mix on low speed until the dough just comes together. If the dough isn't coming together, drizzle in the water until it's workable.
2. Turn the dough out onto a piece of plastic wrap, knead a few time to bring it together,  and form it into a log about 1 1/2 inches in diameter (you can make them round or square- it's your call). Wrap the log in the plastic wrap and refrigerate for at least an hour or up to 4 days.
3. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats and set aside.
4. Slice the dough into 1/4 inch rounds and place them on the prepared baking sheets 1 inch apart.
5. Mix the egg and a pinch of salt together and then brush the egg wash onto the tops of the crackers. Press an almond onto the top of each.
6. Bake until golden, about 15 minutes. Transfer to a wire baking rack to cool.

And I'll leave you with a little preview of the next recipe to be posted- those crazy looking things on the left side:

Everything (But the Kitchen Sink) Cookies

I have been having some serious cravings for a cookie loaded with chocolate and nuts, but I have quite the mish-mosh of ingredients on hand. After the cravings didn't subside, and Mikey started getting them too, I just decided to throw whatever I had into the batter and the results were outstanding!
These cookies are not for the faint of heart as the ingredients list (at least of my own mix-ins!) is overwhelming, to say the least, but the flavor! Oh the flavor is stupendous! So many textures and tastes! Every bite is something new! Enjoy these with a big mug of milk.

Everything (But the Kitchen Sink) Cookies

makes 2 dozen cookies

ingredients:

• 1 cup whole wheat pastry flour
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 3/4 cup salted butter, melted
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 tbsp vanilla extract
• 1 tsp vanilla paste
• 4 cups of mix-ins (I used chopped semisweet chocolate, chopped bittersweet chocolate, chopped white chocolate, chopped pecans, and sliced almonds)

1. Preheat oven to 325 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.
2. In a medium bowl, combine the flours, baking soda, and salt. Set aside.
3. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugars for a couple of minutes until thoroughly combined. Add in the whole egg, yolk, vanilla extract, and vanilla paste and beat until combined. Slowly add in the flour mixture and mix on low speed until combined. Stir in your desired mix-ins.
4. Scoop 2-3 tablespoon sized onto the prepared baking sheets about an inch apart. Bake for 15 minutes or until golden. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool further.

Chocolate-Dipped Marzipan Almond Crescent Cookies

The culinary creations over at What's For Lunch Honey? time and time again take my breath away. There is an eclectic mix of recipes and each contains the most gorgeous photos of food that I have ever seen. These pretty marzipan cookies caught my eye immediately, and off to the grocery store I went to pick up the few ingredients that the recipe calls for.

These were so tasty! They were chewy and crunchy and sweet and decadent- a perfect texture and taste experience in my mouth! I highly recommend that you go make these little crescents right away- they're so easy and delicious that you have no reason not to!

When I made the first batch I made them way too fat so they spread out and ended up looking like bear claws! I just ran with that and dipped only one side of those ones in chocolate. The next batches I made much thinner and they turned out great (not as beautiful as Meeta's but still good, I think)! I am a bit perplexed though as to why mine turned out so much flatter than her's did. I am wondering if maybe she used almond paste and not marzipan as she switches between the two terms. I'm not sure if that would have made a difference but that is the only reason I could think of.

No, I clearly did not temper the chocolate.

Chocolate-Dipped Marzipan Almond Crescent Cookies

recipe adapted from here

ingredients:

• 500g marzipan paste
• 150g granulated sugar
• 2 egg whites
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 100g almonds, thinly sliced
• 200g bittersweet chocolate (I used 70%), coarsely chopped

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix together the marzipan, sugar, egg whites, lemon zest, and almond oil in the bowl of an electric mixer fitted with a paddle attachment.
3. Set a bowl of water next to you. Place the almond slices on a plate.
4. Dip your fingers into the water and then tear off some of the marzipan dough. Form 2 1/2 inch logs and then form each log into a crescent (make sure they're pretty skinny because they will puff out quite a bit). Coat the crescent with the almonds. Place on baking sheet and repeat until all dough is used.
5. Bake the cookies for 12-15 minutes or until golden. Cool the cookies on a rack.
6. Melt the chocolate in a double boiler or in the microwave in 30 second intervals.
7. Dip both ends of the cookies in the melted chocolate and place on a wire rack to dry.