The Simple Good Life » » featured recipes http://mysimplegoodlife.com ways to enjoy the simple yet fine things in life Tue, 28 Jan 2014 19:05:57 +0000 en-US hourly 1 https://wordpress.org/?v=4.0.38 chocolate brioches with spiced vanilla nutmeg sauce http://mysimplegoodlife.com/chocolate-brioches-with-spiced-vanilla-nutmeg-sauce/ http://mysimplegoodlife.com/chocolate-brioches-with-spiced-vanilla-nutmeg-sauce/#respond Tue, 28 Jan 2014 19:00:29 +0000 http://mysimplegoodlife.com/?p=2504

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chocolate brioches with spiced vanilla nutmeg sauce
 
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If you want warm brioches on the table for breakfast, you can make and shape the dough the night before; ready for baking in the morning.
Author:
Ingredients
  • 4 cups flour
  • ¼ oz active dry yeast
  • 1 teaspoon salt
  • 1 ½ stick unsalted butter, diced
  • ¼ cup sugar
  • 3 extra-large eggs, at room temperature
  • ⅔ cup milk, luke warm
  • 3 ½ oz bittersweet chocolate. Coarsely shopped
  • beaten egg, to glaze
  • a 12-cup muffin pan, silicone or well-greased nonstick
Instructions
  1. Put the flour, yeast and salt in the bowl of a large electric mixer and mix by hand. Add the butter and rub into flour with your fingertips until the mixture looks like fine crumbs. Mix in the sugar. Beat the eggs with the milk until thoroughly combined, and then add to the flour mixture. Using the dough hook attachment of the mixer, mix the ingredients on low speed until you get a heavy, sticky dough. Scrape down the sides, and then knead the dough in the machine on low speed for 5 minutes until glossy, very smooth and soft. If you don’t have a food mixer, mix the ingredients as above, and then knead the dough by hand. Cover and let rise at normal room temperature (not too warm) until doubled in size (about 1 ½-2 hours).
  2. Turn out the risen dough onto a lightly floured work surface. Punch down, and then work the chopped chocolate, kneading gently for about 1 minute. Divide the dough into 12 equal portions. Pinch off a marble-sized ball from each portion and roll into a smooth, neat ball. Shape the rest of the portion into a neat ball and drop into the muffin pan. Flour your index finger and push into the center of the dough in the pan, then place the smaller ball over this hole. Repeat with the remaining portions of the dough. Slip the pan into a large plastic bag, slightly inflated, then let rise until doubled in size, about 1 hour in a warm kitchen or overnight in the fridge.
  3. When ready to continue, preheat the oven to 400 degrees.
  4. Uncover the brioches and lightly brush with beaten egg to glaze. Bake in the preheated oven for 18-20 minutes until firm and a good golden color. Let cool for a minute for the crust to firm up, and then carefully turn out onto a wire rack. Eat warm or let cool completely, then store in an airtight container and eat within 24 hours or freeze for up to 1 month.
Notes
To make the Spiced Vanilla Nutmeg Sauce:

Spiced Vanilla Nutmeg Sauce
1 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 cup cold water
2 tablespoons butter
1 teaspoon vanilla extract

In saucepan, mix together the sugar, flour, nutmeg, and allspice; blend in cold water. Bring to a simmer and simmer until clear and thickened. Blend in butter and vanilla. Serve over hot fritters or serve with bread pudding or other dessert.

]]> http://mysimplegoodlife.com/chocolate-brioches-with-spiced-vanilla-nutmeg-sauce/feed/ 0 lemon cucumber with fresh pesto http://mysimplegoodlife.com/lemon-cucumber-with-fresh-pesto/ http://mysimplegoodlife.com/lemon-cucumber-with-fresh-pesto/#respond Tue, 10 Dec 2013 04:19:50 +0000 http://mysimplegoodlife.com/?p=2117

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lemon cucumber with fresh pesto
 
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A couple of days ago we inherited several fresh lemon cucumbers from my father-in-law so I needed to find some way to enjoy these rather than just adding your usual salt. In my eyes, you can’t go wrong with fresh pesto, and the more you have the better. This was the perfect light dinner on a warm summer night. Enjoy!
Author:
Ingredients
  • about 3-4 medium lemon cucumbers
  • 2 cups fresh Italian basil leaves and stems
  • ½ cup olive oil
  • 1 clove crushed garlic
  • 1 teaspoon sea salt
  • fresh ground black pepper
  • 3 Tablespoons fresh shaved parmesan cheese
Instructions
  1. Add all ingredients into a food processor and blend until combined (about 30-45 seconds). Chop the cucumbers into wedges or slice vertically. Drizzle the fresh pesto on top, and top with additional fresh basil or cheese if desired. Lastly, garnish with fresh basil, or lavender, and enjoy!

]]> http://mysimplegoodlife.com/lemon-cucumber-with-fresh-pesto/feed/ 0 spanish olive oil and orange biscotti http://mysimplegoodlife.com/spanish-olive-oil-and-orange-biscotti/ http://mysimplegoodlife.com/spanish-olive-oil-and-orange-biscotti/#respond Tue, 10 Dec 2013 04:06:56 +0000 http://mysimplegoodlife.com/?p=2086

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spanish olive oil and orange biscotti
 
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A crunchy biscotti that is perfect with an afternoon espresso.
Author:
Ingredients
  • 3 ¾ flour
  • 2 tablespoons sesame seed
  • 4 teaspoons baking powder
  • 2 teaspoons flax seed
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • 4 large eggs
  • 1 cup sugar
  • 2 tablespoons honey
  • 2 tablespoons freshly grated orange zest
  • ½ cup olive oil
  • 1 ½ cup blanched almonds, toasted and coarsely chopped
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet or half-sheet pan with parchment paper; set aside.
  2. In a small bowl, whisk together the flour, sesame seeds, baking powder, flax seeds, cinnamon and salt; set aside.
  3. In the bowl of a stand mixer, fitted with the whisk attachment, whisk together the eggs, sugar, honey and orange zest, on medium speed, until thick and pale in color, about 4 minutes. With the mixer running, drizzle in the oil in a steady stream; combine whisking until smooth. Replace the whisk attachment with the paddle attachment. Add flour mixture and almonds; mix, on low speed, just until dough comes together, about 20 seconds.
  4. Transfer the dough onto a lightly floured work surface. Using wet hands, form dough into two logs about 15 inches long by 3 inches wide. Place the logs onto the prepared baking sheet, making sure that they do not touch. Bake until golden brown and firm to touch, about 30 minutes.
  5. Remove the logs from the oven; cool 30 minutes. Reduce the oven temperature to 275 degrees.
  6. Using a long spatula, transfer each log to a cutting board. Using a serrated knife and a gentle sawing motion, cut into ½-inch thick slices. Return the biscotti to the baking sheet, standing upright but spaced apart. Bake until they are lightly tinged with color – pale golden and dry – about 35 minutes. Transfer biscotti to a wire rack; allow to cool. Store, in an airtight container, for up to 1 month. There you have your tasty little afternoon treat. Enjoy!

 

]]> http://mysimplegoodlife.com/spanish-olive-oil-and-orange-biscotti/feed/ 0 baby arugula with tomatoes and goat cheese http://mysimplegoodlife.com/baby-arugula-with-tomatoes-and-goat-cheese/ http://mysimplegoodlife.com/baby-arugula-with-tomatoes-and-goat-cheese/#respond Tue, 10 Dec 2013 03:48:31 +0000 http://mysimplegoodlife.com/?p=2053

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baby arugula with tomatoes and goat cheese
 
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Baby Arugula with Tomatoes and Goat Cheese with a breaded Pumpkin Seed crust - a delicious, unique, rich, and simple meal. Enjoy and cheers!
Author:
Ingredients
  • ¼ cup sherry vinegar
  • ¼ cup walnut or olive oil
  • ¼ teaspoon Dijon mustard
  • 1 shallot, minced
  • 3 tablespoons olive oil, divided
  • 1 large egg, lightly beaten
  • ¼ cup spiced pumpkin seeds (got at whole foods) you can also use toasted walnuts, both finely chopped
  • 2 tablespoons fine, dry breadcrumbs
  • 1 (11-ounce) package of goat cheese
  • 2 large heirloom tomatoes, sliced
  • 3 cups baby arugula
Instructions
  1. Combine first four ingredients and 2 tablespoons olive oil; set vinaigrette aside. Combine egg and 1 teaspoon water in a shallow bowl. Combine pumpkin seeds/walnuts and breadcrumbs in a shallow bowl. Cut goat cheese into 12(1/4-inch) rounds. Dip in egg mixture and dredge in walnut mixture. Freeze for 30 minutes. Saute’ goat cheese rounds, in batches, in remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat 1 minute on each side or until golden brown. Arrange tomatoes and goat cheese on top of arugula. Drizzle with vinaigrette or olive oil and top with sea salt/pepper, if desired. There you have your delicious, rich, unique, and for the most part healthy meal.

 

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