September Love&Inspiration

syyskuu 30, 2014 Sini│My Blue&White Kitchen

It has been a gorgeous September with an abundance of fresh, seasonal produce. Slowly summer fruit and vegetables, such as tomatoes, berries, and stone fruit, are replaced by children of fall. I'm especially looking forward to even more mushrooms as well as to pumpkins and chestnuts. Oh and to baking; lots of it.

I'm leaving Germany soon but will stop by the Viktualienmarkt in Munich before boarding my flight. I'm going to grab some amazing things and turn them into something delicious back home. Maybe I should buy some quinces or mirabelle plums; they're both are hard to find back in Finland. I also need to visit that stall with an impressive selection of fabulous preserves and condiments, such as jams, chutneys, and mustards. Thank you Nicky for the recommendation!

What fall produce are you most excited about? And what would you make with a bunch of quinces?

» I LOVE Ottolenghi's new book! It's, once again, a masterpiece. Seriously, get that book.

» And go get Green Kitchen Travels! It's as brilliant as Luise and David's first cookbook. Can't wait to feature a recipe from it, although, it's gonna be so hard to decide which one.

» Mimi Thorisson's first cookbook, A Kitchen in France: A Year of Cooking in My Farmhouse, comes out in October and I can't wait to get cooking from it. I'm sure it's going to be a gorgeous book filled with delicious recipes, lovely stories, and top-notch photography.

» Beautiful post. Makes me miss summer more than ever.

» I could have this for breakfast every single day. So eager to try that nut milk!

» About Finnish food culture on Honest Cooking

» It's not too late: Sea Salt Iced Coffee with Sea Salt Cream

» New blog love: Portland Fresh

» Latke Waffles, anyone?

» I have a huge virtual crush on this Caramel Cardamom Pear Jam.

» A new series on seasonal eating. Got to love Cookie+Kate!

» Made this delicious eggplant curry from The Bojon Gourmet. Highly recommended!

» Harvard Common Press on Twitter: "Looking for Scandinavian food in the States? Don't rely on IKEA check out @mybandwkitchen"

» Learn to make proper Masala Chai

» Totally obsessed with Brooklyn Tweed and their gorgeous patterns. Fall doesn't only mean more baking but more knitting as well!

» These chocolate cupcakes with sea salt buttercream are magic.

» YAY! Eva of Adventures in Cooking is writing a cookbook!

» This post

» Ricotta Beignets!

» A salad inspired by the beautiful island of Bali

» Thank you Pure Green Magazine as well as Lindsey, Laura, and Claire for choosing me as one of the top contributors on the #PGMinseason project on Instagram! My Crostini with Wild Mushrooms & Ricotta recipe was featured on their blog. This project was fun and inspiring!

Zwetschgendatschi – German Plum Sheet Cake

syyskuu 25, 2014 Sini│My Blue&White Kitchen

Zwetschgendatschi | My Blue&White Kitchen

+++
When I bake, my mind finds peace.
+++

There's something about baking that calms me down even when my mind tries vigorously to solve out things that aren't really ones it can solve. Maybe it has to do with the familiar ritual of measuring flour, butter, and sugar. Maybe it's the rhythmical pace of kneading dough. Baking calms me down like nothing else, gives me comfort, makes me feel whole again. Whether in moments of pure joy or of sadness, you can find me in the kitchen with a bowl in my hands and flour in my hair.

I'm back at my most favorite kitchen window, my favorite spot to bake and take pictures. I'm kneading dough and quartering plums while enjoying the beautiful scenery; alps and cows. The light is, again, magical. Soft, clean, and welcoming. Perfect.

Prune plums, called Zwetschgen here, are in season from August to September. They are used to make one of my most favorite cakes, Zwetschgendatschi, a traditional plum sheet cake that is topped with lots of streusel or sliced almonds. I belong to that range of people who always choose a slice with streusel; maybe it's because my beloved late Oma made it that way. A generous dollop of whipped cream is almost mandatory, although, to be honest with you I was too lazy to whip cream this time, so I enjoyed the Zwetschgendatschi plain. And you know what? It was luscious.

This cake is basically the best thing you can do when you spot gorgeous prune plums at the farmers' market or have some sitting on your kitchen counter waiting for their destiny.

Zwetschgendatschi – German Plum Sheet Cake

The recipe yields one large sheet and is adapted from a handwritten note my Oma has given me years ago. It tastes just like hers did. This is not just a cake; it's an ode to her.

If you prefer a thinner crust, make the dough I used in this Rhubarb Strawberry Datschi – the result will be a more sophisticated, delicate Datschi with a higher fruit to crust ratio.

for the dough
250 ml (1 cup) lukewarm milk
21 g fresh yeast [or 7 g / 2 ¼ tsp (instant) active dry yeast, used according to packet instructions]
66 g (5 tbsp) granulated sugar
1 pinch of fine sea salt
1 tbsp vegetable oil, such as canola or olive oil
2 eggs (European size M; U.S. L) OR 1 egg (European size L; U.S. XL), at room temperature
~ 500 g all-purpose flour

for the streusel
230 g all-purpose flour
125 g granulated sugar
pinch of fine sea salt
125 g unsalted butter

for the topping
~ 1 kg (generous 2 lb) Zwetschgen (prune plums) or damson plums, quartered
2 tbsp granulated sugar
cinnamon

optional:
whipped cream, to serve

To make the dough
In a medium-sized bowl, combine milk and crumbled yeast. [If using instant active dry yeast, skip this step. Combine yeast with some flour and add to warm, about 42°C / 108°F, milk mixture just before adding the rest of the flour.] Stir until yeast is completely dissolved. Add sugar, salt, oil, and eggs. Whisk until combined. Gradually add flour and knead. Continue to knead and add flour until the dough comes clean off the sides of the bowl and doesn't stick to your hands. Note: You can make the dough in a stand mixer if you prefer.

Shape into a ball and cover with a clean kitchen towel. Let the dough rise in a warm place for about 1 hour, or until it's almost double in size.

Meanwhile, preheat the oven to 180°C / 355°F. Line a rimmed baking sheet with parchment paper.

To make the streusel
In a small bowl, combine flour, sugar, salt, and butter until you have a crumbly mixture. If not using immediately, put the bowl into the fridge until ready to use.

To assemble the Datschi
With a rolling pin, roll out the dough until roughly the size of the baking sheet. Spread out on the prepared baking sheet and pull into shape. Arrange the plum quarters in slightly overlapping rows (tightly and cut side up) over the dough. Leave a rim of about 1 cm / 0.5". Sprinkle with sugar and some cinnamon. Sprinkle the streusel over the fruit.

Bake for 25–30 minutes, or until the edges are dark brown. Let cool, cut into squares, and, if you like, serve with a generous dollop of whipped cream.

The Datschi will keep for up to 3 days and is, in my opinion, at its best on the second day when the flavors have developed.

Into The Woods – Crostini with Wild Mushrooms & Ricotta

syyskuu 16, 2014 Sini│My Blue&White Kitchen

One of the biggest reasons why I love fall so much is because it's the season of numerous mushroom foraging trips. As I see the leaves slowly burst into vibrant colors and watch mist linger on the fields, my mind starts to wander in those deep forests; the forests that are not only a home to rich and diverse wildlife but also to edible berries, herbs, and mushrooms. As I've mentioned before, foraging is one of the greatest things that defines the Nordic kitchen and way of life. It's one of the most wonderful ways of living in harmony with the surrounding nature. It's a feeling of deep gratitude for those thick forests, blue lakes, and fresh air in our lungs.

We have a thing called every man's rights aka freedom to roam here in the north. This basically means that the nature is something that is to be shared with everyone. Everyone has the right to enjoy the wilderness amidst we live. As long as you don't harm nature or disturb other people's privacy, you're free to forage berries, plants, and mushrooms as well as walk, ski, cycle, and camp. It's a downright wonderful thing.

So last week I picked up my wooden basket and mushroom knife and headed into the woods to forage mushrooms. It's a brilliant mushroom year, they say. Porcini, one of the most delicious mushrooms, are growing like mad ones. It's such a good porcini year that even commercial exporters (every year we export large amounts primarily to Italy) have a hard time figuring out how to get the most of this unexpectedly phenomenal harvest. I too wasn't disappointed and returned home with a lovely harvest of porcini, hedgehog mushrooms, and something I've never foraged before, amazing parasol mushrooms. I had a basket full of possibilities.

Quite quickly I decided to make crostini. I wanted to highlight the flavors of the wonderful wild mushrooms and felt that these appetizers would truly do them justice. I toasted slices of homemade Bread in 5 baguette, rubbed them with garlic, topped them with creamy and oh-so-luscious ricotta as well as herby panfried wild mushrooms. To finish, I drizzled some high quality extra virgin olive oil on top.

Quick to make, simple, and delicious. In other words, a perfect fall appetizer.

Crostini with Wild Mushrooms & Ricotta | My Blue&White Kitchen

A few weeks ago, I received a sample of Feel IT extra virgin olive oils to test: Casaliva from Lombardy, in the north of Italy, Dolce Agogia from the north of Umbria, a region in central Italy, and Cerasuola from the northern parts of the lovely island of Sicily. Before tasting the Feel IT extra virgin olive oils I just thought that an olive oil was either good or bad. Never did I sample it like wine; tasting all those different nuances, noticing the differences, and wondering with what kind of food it would pair perfectly. What I had on hand were three very different extra virgin olive oils made of three different olive varieties harvested in three different parts of Italy. I truly did feel it.

Feel IT was created out of a passion for high quality, truly Italian extra virgin olive oils. Their oils are monocultivar meaning that they are pressed from a single type of olive, whereas, most olive oils are made of blends. Feel IT not only praises family owned local olive farms but also the unique flavors of different olive types. These olive oils are like a love letter from Veronica Motto, the 26-year-old Milan-based founder, to her country. And I love it.

I tried all three oils with these crostini and found Casaliva to be my favorite. Casaliva from Lombardy with the mighty Alps, the fertile Po Valley plain, and the great Lombard lakes, such as Lake Garda.

Update: Feel IT is now available through My Fabulous Collection!

Feel IT High Quality Extra Virgin Olive Oils | My blue&White Kitchen

On another note, I'll be traveling for the rest of the month which basically means I'm going to put on my dirndl and raise a Maß or two. I haven't planned any posts for my absence so it may be a bit quieter around here. However, I do have my camera and laptop with me so in case inspiration hits and I'm not too busy stuffing my face with Zwetschgendatschi,
Spätzle, Grießnockerl, Brezn (aka soft Pretzels), Sauerkraut, Leberkäse, and other deliciousness, I may surprise you with something Bavarian inspired.

But for now I'm leaving you with these absolutely delicious fall crostini. Enjoy!

Crostini with Wild Mushrooms & Ricotta

This is not really a recipe as I'm not going to give you exact amounts of what you need. Why? Because you don't really need to. Cook with your senses; use your eyes, your nose, and taste as you go. For 6 crostini I used around 1 cup of roughly chopped wild mushrooms and 2 small shallots. I prefer to use a mix of different mushroom varieties to keep things more interesting. The mushroom mixture can be prepared beforehand; just reheat it before assembling.

baguette or ciabatta-style bread, sliced
1 garlic clove, halved lengthwise

wild mushrooms, roughly chopped (remember that they'll shrink considerably as they cook)
butter
fresh thyme leaves
salt & freshly ground black pepper, to season
shallots, finely sliced
dry white wine
more fresh thyme leaves & finely chopped parsley

high quality ricotta

high quality extra virgin olive oil, such as Casaliva

Toast the bread slices on a dry frying pan until golden brown in color. You can also grill them for even more flavor. Rub the fried bread slices with garlic on both sides.

In a frying pan, melt the butter on high heat. Once the butter has melted and stopped to bubble, add the mushrooms and thyme. The mushrooms will first release quite a bit of moisture but as it evaporates, the mushrooms will start to get color. Season with salt and pepper. When the mushrooms are golden brown in color, lower the temperature to medium-low and add the shallots. Cook until the shallots have softened. Add a splash of white wine and let it evaporate. Add more thyme and parsley. Taste and season (or even add more wine) if necessary. Set aside.

To arrange, top each bread slice with ricotta, mushroom mixture, and more herbs. To finish, drizzle extra virgin olive oil over the crostini. Serve!

Disclaimer: This post was sponsored by Feel IT. However, all opinions are my own.

Welcoming Fall – Warm Chèvre Salad with Grapes, Heirloom Apples, & Walnuts

syyskuu 11, 2014 Sini│My Blue&White Kitchen

It can't be denied anymore; fall came here to stay. Fallen leaves mark my way home from farmers' markets where apples appear in all kinds of colors and shapes. Apples truly are the heroes of fall: local, tasty, and immensely versatile.

Pink Lady, Golden Delicious, Gala – do yourself a favor and leave those ones at the store. There are so many local heirloom apples to discover! They burst with flavor and are often fierier than their highly commercial counterparts that often are downright boring. My granny used to have apple trees growing in her backyard. I loved to harvest the different varieties and discover their unique flavors; my favorite always was a variety called cinnamon apple which had not only a perfect balance of sweet and sour but, as its name says, a delicate cinnamon flavor. Nowadays I either head to a friend's backyard (like last Sunday and again today) or buy apples at one of those farmers' market stalls that sell apples till it gets too cold to stand outside all day long.

Apple pie may be the first thing that pops into your mind when spotting an apple tree heavy with fruit but they're also lovely in savory dishes, such as with pork. Salads are ridiculously easy to adapt according to the season. Therefore, I often start the shift in seasons on my plate with a seasonal salad. Here I combined crisp apples with the earthy flavors of walnuts, sweet red grapes, and creamy goat cheese and finished it with a walnut vinaigrette. This salad stays interesting till the very last bite.

The perfect way to welcome fall.

Warm Chèvre Salad with Grapes, Heirloom Apples, & Walnuts | My Blue&White Kitchen

P.S. As the vibrant fall colors and apple galore always reminds me of Canada, its lovely people, and all the delicious food I've enjoyed there, I have to mention you the new Canadian group baking blog BAKED. The forces working behind this space are some of the most creative and inspiring ones that the food blogging world has to offer: Laura, Kelly, Gabriel, Kris, and Ashley. Yay!

Warm Chèvre Salad with Grapes, Heirloom Apples, and Walnuts

serves 2

4 handfuls of mixed green salads (I used bloody dock & arugula), washed & dried
¼ red onion, thinly sliced
2 handfuls of walnuts
2 handfuls of red grapes (preferably seedless), halved
2 small apples, thinly sliced and seeds removed (I usually don't core small heirloom apples)
5 cm / 2" log of goat cheese, cut into two disks
olive oil, for frying

for the vinaigrette
3 tbsp walnut oil
1 tbsp dark balsamic vinegar
1 tsp dijon mustard
a drizzle of agave nectar or honey
fine sea salt & freshly ground black pepper

optional: bread, to serve

Toast the walnuts in a dry frying pan over medium-high heat stirring regularly until the nuts start to get fragrant. Be careful not to burn them as this can happen quite quickly. Set aside.

To make the vinaigrette, whisk together the oil, balsamic vinegar, dijon mustard, and agave nectar. Season with salt and pepper. Set aside.

In a non-stick frying pan, fry the goat cheese disks for about 3 minutes per side or until golden brown in color. While the cheese is frying, assemble the salad on plates and drizzle with some vinaigrette. Top with the warm goat cheese and serve immediately.

Warm Spiced Brown Butter Zucchini Muffins

syyskuu 4, 2014 Sini│My Blue&White Kitchen

In order to deal with 7 lb of zucchini, I've tried to come up with different ways to use summer squash in my kitchen. There were so many great suggestions when I asked for recipe ideas on Instagram! Curries, jam, latkes, tempura, soup, pickles... As one of you predicted, the skin was very tough so I came to the conclusion that the best way to use it would be to grate it. I don't know why but the moment I saw this giant all I could think of were baked goods. Zucchini bread, cakes, and muffins. I also had the idea of zucchini waffles with crème fraîche and gravlax that I yet have to try. What is your favorite way to prepare this summer veggie? I still have a big piece left...

The air already smells of fall. Misty mornings, chilly winds, rainy days, and bright red rowan berries. The urge to head to the woods to forage porcini and other mushrooms. Waiting for sea buckthorns and lingonberries to ripen. Trying to find my way back to the daily hassles. The kitchen smells of warm spices and the oven is used more often.

I've made these muffins multiple times. They are spiced with cinnamon, ginger, nutmeg, and cardamom giving them that comfy fall feel. They also happen to be gluten-free! I often bake with gluten-free flours, although, there isn't a reason why I should avoid gluten. I simply enjoy to bake with different flours playing around with flavors and textures. Why to always use wheat, barley, or rye flour when there are so many other wonderful flours available? I made a few adaptions to Aran's original recipe: I used grated zucchini instead of carrots and apples as well as decided to top the muffins with a simple streusel. Because who doesn't love streusel, right?

Warm Spiced Brown Butter Zucchini Muffins

adapted from this recipe by Aran Goyoaga

makes 12 muffins

In this recipe butter is being browned. To brown the butter, simply melt it on medium-high heat. Swirl the pan every now and then to make sure that it cooks evenly. As the butter melts, it will first start to foam and then change its color from yellow to a toasty brown creating a wonderful nutty aroma. Keep an eye on the butter as it melts and be very careful not to burn it. Brown butter is lovely in many baked goods such as cakes and cookies. Make it and fall in love with its nutty flavor.
You can substitute the brown rice flour, almond flour, and tapioca starch with 205 g all-purpose flour if you wish to. However, note that the flavor and texture will be somewhat different.

140 g (10 tbsp) unsalted butter
140 g (2 ½ dl minus 1 tbsp; 1 cup) brown rice flour
50 g (1 dl + 1 heaping tbsp; ½ cup) almond flour
70 g (¾ dl; ⅓ cup) light muscovado sugar
2 tbsp tapioca starch
1 ½ tsp baking powder
½ tsp fine sea salt
½ tsp cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
⅛ tsp ground cardamom (preferably freshly ground)
2 eggs (M), at room temperature
80 ml (¾ dl; ⅓ cup) maple syrup
1 tsp vanilla extract
200 g zucchini, coarsely grated

for the streusel
70 g (1 dl + 1 heaping tbsp; ½ cup) brown rice flour
40 g (3 tbsp) light muscovado sugar
pinch of salt
50 g (3 ½ tbsp) unsalted butter
2 tbsp almond meal

Preheat the oven to 175°C (350°F). Line a muffin pan with paper or silicone liners.

In a small pan, brown the butter. Take off the heat and let cool a bit (it may be a good idea to transfer the browned butter to a separate bowl as it can continue to cook in the still hot pan).

To make the streusel, combine the ingredients in a bowl and rub together with your fingertips until you have a crumbly mixture. If not using immediately, store in the fridge until ready to use.

In a medium-sized bowl, whisk together the dry ingredients. In a separate bowl, lightly beat the eggs, syrup, vanilla extract, and browned butter. Add the wet ingredients to the dry ingredients and mix to combine. Fold in the grated zucchini.

Divine the batter between the prepared muffin tins and top with the streusel. Bake on the middle-rack for 20 to 25 minutes. Transfer to a cooling rack and allow to cool completely. Enjoy!