Off The Counter: Blood Oranges

This week's Off The Counter features a seasonal obsession of mine, the blood orange.  Each year, about this time, the burgundy blushed rinds of this citrus wonder begin filling the produce shelves.    I recently used them in this salad.   The crimson fruit makes an absolutely beautiful dish.  Take a look:

The night I prepared the blood orange salad I also served a bowl of arugula, roasted pine nuts and shredded parmesan cheese.   The two salads tasted wonderful together, and  accompanied by a few glasses of wine, my husband's and my dinner was tasty, pretty and healthy. Our children still refuse to eat salads and we still refuse to serve them wine...

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Off The Counter: A Guest Post, Featuring a Flourless Chocolate-Pomegranate Cake

 

Please welcome today's guest blogger, Gretchen from Kumquat.  As a registered dietitian, food stylist and mother, Gretchen knows a lot about balancing an accomplished professional career with motherhood.  She's also an authority in making what one eats both healthy and beautiful.  Her featured sweet recipe makes a perfect treat for Valentine's Day.  Take a look:

i feel so honored that the always-creative and talented debra of cocoon has asked me to contribute to her lovely blog today. my name is gretchen and i feature all gluten-free recipes on my blog, kumquat (www.kumquatblog.com). back in september, i was so thrilled for debra to make this delicious contribution (http://www.kumquatblog.com/2011/09/roasted-carrots-garlic-and-sausage-with.html) to my blog as a guest post. debra is drawn to beautiful and delectable savories. i on the other hand can't quite get enough sweets. so that is what i'll share today.

this chocolate cake is a no-doubt crowd pleaser... it is decadent, rich and heavenly. i've actually lost count of how many events i've brought this one to, though i do know that by the end of the evening the plate is always empty. to me, the beauty of this dessert is that it is naturally gluten-free and requires no unusual ingredients. trust me, as a gluten-free eater, it is always super exciting to know i can eat the dessert at the party. but also nice to know one dessert will make everyone happy, whether they are gluten-free or not!

because this cake is souffle-like, it will rise to a beautiful bouffant in the oven. when removed from the oven, the center will fall and crack the top a bit. that's perfect... and then as it chills, the interior of the cake will become a truffle-like, chocolatey heaven. the pomegranates add a delightful little burst of juiciness and i am in love with the color palette they present.

so indulge... you'll be so happy you did.

Flourless Chocolate-Pomegranate Cake 16   ounces semisweet baking chocolate (i used ghirardelli) 1     cup unsalted butter 1     tablespoon fresh pomegranate juice 1/8  teaspoon salt 8     large eggs, separated 1 1/2 cups sugar Fresh pomegranate seeds

Preheat oven to 350`. Combine chocolate and butter in a saucepan. Cook over low heat until chocolate and butter melts together, stirring occasionally. Remove from heat, stir in pomegranate juice and salt, and let cool a bit. Beat egg whites in a large mixing bowl with high speed of an electric mixer until stiff peaks form. Beat egg yolks and sugar in another large mixing bowl with medium speed of an electric mixer until thick and pale. Fold one-third chocolate mixture into egg yolk mixture. Gently fold in one-third of beaten egg whites. Fold in remaining chocolate mixture and egg whites. Pour batter into a greased 10-inch springform pan. Bake at 350` for 30 minutes or until edges are set and and center is still wobbly and not set. Cool to room temperature in pan on wire rack. Cover and chill 8 hours. Remove sides of springform pan before serving and sprinkle top with pomegranate seeds. Yield: one 10-inch cake.

Wow, we can't wait to taste it!  Thank you, Gretchen,  for sharing this deliciously sweet recipe with us.

  Click here for more of Gretchen's tasty recipes.

Off The Counter: Pomegranate Kid Cocktail

This week's Off The Counter was inspired by my son Benjamin's desire to create a cocktail.  He informed of me of this having already cut a pomegranate in half [by himself] and retrieving the cocktail shaker from a kitchen cabinet.  Reacting quickly to his sudden burst of culinary exploration, I gathered the only other fruit on hand and we began blending the Pomegranate Kid Cocktail, a frothy combination of pomegranate and persimmon fruits.  I warn you:  this is not a neat endeavor.  Pomegranate juice will stain just about anything except for (thank goodness!) my high-gloss kitchen walls.  Do wear aprons and prepare the fruit in the sink to contain the very red juice.   Take a look at how it turned out:

Off The Counter: A Parisian Salad

This week's Off The Counter is inspired by a salad I enjoyed this summer while in Paris at the [most likely] coolest restaurant I've ever eaten at.  I'll tell you more about it in my next Out And About later this week.  With fresh peas, marinated red onions and grapefruits as ingredients, this salad took my palate by surprise.  The density of the peas ground the grapefruit making it more satisfying than one would imagine. Take a look at how it comes together, ingredients and instructions below:

Ingredients:

Fresh or frozen peas, red onion, grapefruit, olive oil, rice vinegar, salt,  pepper and a dash of sugar

Instructions:

Marinate chopped red onions in olive oil and salt for a least an hour.  If using frozen peas steam and blanch them.  Combine peeled and chopped grapefruit with the cooled down peas and onions.  Drizzle with olive oil and rice vinegar and add a pinch of sugar to cut the bitterness of the fruit.

Enjoy!

Keep posted for the next Out And About to find out where I first sampled this salad.

Off The Counter: Candied Carrots

 This week's Off The Counter features a recent obsession of ours:  candied carrots. After being rolled in olive oil, salted and sugared these carrot sticks become a sweet treat that even the most discerning vegetable eater cannot resist.  Take a look at how fun and easy they are for children to prepare.  Ingredients and instructions to follow.

Candied Carrots

Ingredients: Bunch of carrots with tops, olive oil, salt and brown sugar

Cut off  a little more than half of the carrot stems, leaving about 2 -3 inches.  Roll the carrots on a cookie sheet with olive oil, add salt and 3-4 pinches of brown sugar. Bake at 350 for 15-20 minutes or until they are tender and slightly browned.

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