Dandelion Bread Pudding with Sundried Tomatoes and Gruyere Cheese

Dandelions are my all time favorite plant - little miracles that are often misunderstood. Every part of the dandelion can be used for good:

1) The flowers can be fried, jellied, used for wine and salads.
2) The stems can be used for medicines, teas, coffees and juice.
3) The roots are used for teas and coffees, medicinal rubs and tonics.
4) The blossoms are used for decor, salads, and side dishes.

5) The leaves have more Vitamin C than lettuce, and more iron than spinach and can be boiled, steamed or eaten in a salad raw.

Dandelion Bread Pudding
with
Sundried Tomatoes and Gruyere Cheese

Dandelion (from the word Dente Lion) means tooth of the Lion; named because of the jagged shape of its leaves.This is a plant that is independent and can grow with only the tiniest bit of light and space, even under rocks, and it can send it's seeds on the wind more than 5 miles away to carry on with life.
Centuries ago, folks pulled grass out of their property lands so that dandelions could grow. Now, people spend millions of dollars on poisonous pesticides to remove dandelions and have more uniform lawns, only to go to grocery stores and purchase "exotic" salads that contain organic dandelion greens. The "universe", surely, must have a sense of humor.

For a couple years, I've been holding "Dandelion Salons" in my home. It's a throw-back to the French Salons of hundreds of years ago when invited guests would gather to talk about art, politics, and ideas while eating and drinking (and eating and drinking) for hours. It has been a natural merging of my artistic careers with my culinary career and a built in group of "guinea pigs" for my recipe developing (shhhh.) The dandelion became my icon for the salon because of it's natural metaphor for encouraging ART and the strength it has to seek the light against all odds, even those that would vote/fight/teach or organize to suppress it.In the past, we've had script readings, interactive art therapy, singers and song writers, poetry, non-fiction personal journal readings, favorite passages, and film shorts shared along with a table full of food and drinks. The consistent food item is always something with...Dandelions!
The most recent Dandelion Salon was a reading of a television script written by Victor Rivers . A group of actors and guests read the script so Victor could get a feel for needed rewrites, what worked and what didn't. Victor and his wife, Mim Rivas, are both writers and understand how important it can be to hear your work out loud, outside of your head, before attempting another rewrite. Victor is also the National Spokesperson for the National Network to End Domestic Violence. His life story is very moving and told in his Memoir, A Private Family Matter .Some of the other Dandelion recipes have included: Dandelion Pasta w/Limoncello Sauce, Dandelion Salad w/Roasted Beets and Walnut Vinaigrette, and Toasted Oat Scones w/Dandelion Jelly, and of course, Dandelion Wine. This most recent Salon was a little earlier in the day and I wanted to develop a recipe for this week's Let's Lunch group (a global wide gathering of food bloggers that have virtual lunch together every month through our food blogs.) This month we are celebrating Spring and Small Bites. That's how this savory Dandelion Bread Pudding w/ Sundried Tomato and Gruyere came into my life.

RECIPE: Dandelion Bread Pudding w/Sundried Tomato and Gruyere Cheese

1 Bunch Dandelion Greens (washed, dried and chopped)
1 Onion (chopped small)
2 garlic cloves (minced)
1/4 cup Sundried Tomatoes (chopped if large)
1 Tsp. Dried Red Pepper Flakes
2 eggs
1 1/4 cup Heavy Cream
1 cup Gruyere Cheese (grated or chopped fine)
3 cups Day-Old Bread (cubed) [if using fresh, cube and toast]
salt/pepper

1) In a large skillet, heat a drizzle of olive oil and add the onions, garlic, red pepper flakes, and sundried tomatoes - cook on Med. until soft (about 5-8 mins).

2) Add the Dandelion greens, salt and pepper, stir and heat until wilted. Then hold to the side off the heat.

3) In a large bowl, whisk together the eggs, cream and shredded cheese, then add the bread cubes to soak.

4) Add the Dandelion mixture into the bowl with the cream and bread, fold to incorporate.

5) Pour the contents into a 13x9inch baking dish, and bake in a preheated oven on 350F for about 45 mins - 1 hour or until set. Allow some of the bread cubes to stick out the top for a crunchy, crispy topping. **Optionally, sprinkle more cheese on top for a golden cheesy topping**To serve: Cut into squares, or use biscuit cutters for making small plate servings.

For MORE Spring Small Plate ideas and recipes, check out these talented Let's Lunch Bloggers:

Chery's Popiah- Singaporean Spring Rolls at A Tiger In The Kitchen

Ellise‘s Bite-Size Black Pepper-Strawberry Scones at Cowgirl Chef

Emma‘s Radish Phyllo Cups at Dreaming of Pots and Pans

Karen‘s Sushi (with a video demonstration!) at Geofooding

Linda‘s Breakfast Cookies at Free Range Cookies

Here's more about Victor Rivers and NNEDV:

Victor Rivers National Spokesperson for the National Network to End Domestic Violence

When Victor speaks about the issue of domestic violence, he tells the heartbreaking story of a twelve year old boy who went to his local police department seeking help. There the boy disrobed for the officers and showed them the cuts, bruises, welts and burns that covered his body, telling how his father had been doing this to him, his siblings and even worse to his mother. Though the officers were horrified to hear about incidents of domestic violence that were on the level of torture, they told the boy there was little they could do. It was, they said, a private family matter. The year was 1967 and the boy was Victor himself.

Sweet Potato, Apple & Cider Pancakes

I'm a sucker for a bright Sweet Potato. Sometimes when I'm shopping I'll add a couple to my bag and assume I'll figure out what to make with them later. It's hard to go wrong with these terrific tubers.

SWEET POTATO, APPLE & CIDER PANCAKES

Sweet Potatoes have tons of Vitamin A, and Fiber and are very low in calories. They are so naturally sweet, you don't need a lot of sugar, even when you use them in dessert recipes. I love adding them to pancakes as a way of increasing nutrients at breakfast and they freeze so easily. Make a stack of these, freeze them individually, then bag them and take out the amount you need when you need it - toast 'em, and you've got hot potato pancakes with chunks of apple. They even make a great snack for kids who love having them in little silver dollar size like the ones I made here. The butter on top makes a good picture (and let's face it, butter is fatty-fun-tastic), but these are so moist with the apples and sweet potato bits, the tang of buttermilk and the apple cider that you don't really even need butter or syrup.
RECIPE: Sweet Potato, Apple & Cider Pancakes

1 1/4 Cups Flour
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 Tbls. Brown Sugar
1 Tbls. Baking Powder
1/2 tsp. Baking Soda
pinch of salt
1/2 cup Buttermilk
1 cup Apple Cider
2 eggs
1 Apple (peeled, cored, chopped small)
1 Med. Sweet Potato (Baked or Microwaved)

1) In a large bowl, whisk together the flour, nutmeg, cinnamon, brown sugar, baking powder, baking soda, and salt.
2) In a separate bowl, whisk together the buttermilk, eggs and apple cider 3) Stir together (the wet ingredients into the dry ingredients). Then fold in the apples and soft cooked insides of the sweet potato.
4) The batter should be thick, but loose. If too thick, add more cider or water. 5) Heat a griddle, or flat bottom non stick skillet on Med/High. Brush on a tiny bit of oil or butter if needed. Don't let the butter burn.
6) Ladle a small amount of batter onto the hot skillet and cook until the sides form tiny bubbles, flip and cook the other side of that pancake until set and cooked through.

** If freezing, allow the pancakes to cool completely - then freeze spread out on a sheet pan until firm, then bag for later and return to freezer.

To reheat - heat in toaster oven or oven for about 6 minutes on 300F.

Mom's Simple Southern Cole Slaw - Simple Saturday

If Mom's hands prepared it - the food will always taste better. I think my mom could put a stack of crackers from a box on a plate and I'd love them because she did it for me. I hope you have a mom, or someone in your life you feel that way about (or maybe YOU are that person to others.)

Mom's Simple Southern Cole Slaw

My last visit home to North Carolina was just a week ago and when I arrived at Mom's, she had fresh Tilapia seared in brown butter, whole green beans and handmade corn bread waiting for me. Then, in about 5 minutes she whipped up a bowl of fresh, crisp Southern Cole Slaw to go with the fish, saying - "we have to have slaw if we're having fish". As I watched how simple this tangy/sweet/crisp side dish came together under her "done it a thousand times" skillful hands, I knew THIS would be my Simple Saturday dish to pass along to my readers. If I could bottle her love and send you that recipe, believe me I would - it's definitely the best!

Mom insists on making her cole slaw at the last minute because she says the cabbage should be cut only when needed, and the slaw should be cold and crisp - without smothering the cabbage taste at all, just accented.RECIPE: Simple Southern Cole Slaw
(amounts are approximated, because it's one of those "put-n-taste" recipes)

1/2 head of Cabbage (mom keeps this wrapped in foil for freshness in the refrigerator)
1 tsp. sugar
1 Tbls Apple Cider Vinegar
1 Tbls. mayonnaise
Kosher Salt
Cracked Pepper

1) Slice the cabbage in long thin strips.2) Sprinkle the cabbage with the sugar, add the vinegar and toss.3) Add the mayonnaise and toss to coat thoroughly4) Season with salt and cracked pepper.**Optionally, you may add - celery salt, celery seed or garlic powder.

The next night we had Pulled Pork on Buns and of course more of this addictive Cole Slaw. In true North Carolina style, we had the slaw on top of the pulled pork with barbecue sauce.As soon as I returned home to California, I had to make this for my family. It was a little of wanting to share it with them, and a little of hanging on to my time with Mom. Of course, it didn't taste as good as hers, but that's how it should be, right?

Pecan Pie Macarons

Got Egg Whites? I did. I had about a dozen egg whites left over from using the yolks in Lemon Curd Tarts for a catered benefit this weekend. So, what's a girl to do? Make Macarons, of course.

PECAN PIE MACARONS

About this time, last year, I took a wonderful Macaron Workshop with Helene of Tartelette. Since then, I've made many different kinds and if you haven't tried making them yet Helene has an update to her wonderful tutorial (just click here).

I've actually been tinkering with this particular flavor idea (a macaron with the taste combo of Mama's Pecan Pie) since Thanksgiving and here it is March. Of course, being from the South; any day is Pecan Pie day.

RECIPE: PECAN PIE MACARON
(Macaron ingredients are adapted from "Tartlette" and the ingredients are in weights as that's the most accurate measure here, but you can also use a conversion chart online : here is one)

90 g. Egg Whites
200 g. Powdered Sugar
60 g. ground almonds
50 g. ground pecans
25 g. brown sugar

1) In a large bowl, sieve the ground almonds, ground pecans and powdered sugar.

2) In a mixing bowl, whip the egg whites until foamy and slightly stiff, then add in brown sugar and continue to whip until stiff.

3) Fold the dry ingredients into the whipped whites, incorporating completely until the consistency is like lava.

4) Fill a large pastry bag with the macaron lava and pipe small even rounds onto a silpat or parchment covered baking sheet.

**Optional- Sprinkle lightly with minced pecans

5) Allow them to set out to dry the tops for 30-45 minutes.6) Cook in a preheated oven 300F for about 18 minutes.
PECAN CARAMEL FILLING:

1/3 cup sugar
3 Tbls. water
2 Tbls. Butter
1/3 cup Cream
Pinch of nutmeg and cinnamon
1/4 cup chopped pecans

1) In a saucepan, heat the sugar and water on low, stir until the sugar dissolves.
2) Continue to cook on Med. without stirring, until amber colored.
3) Carefully stir in the butter and cream (adjust the cream to your desired thickness) then stir in nuts.Allow to cool, then use as filling in Pecan Pie Macarons.

How To Make Tea Smoked Salmon - Swimming Up Screen -

Does anyone need to tell you how healthy and power-packed Salmon is with Protein, Omega 3 and Vitamin D for our bodies, brain function and structure? I've had Western and Eastern doctors confirm the importance of Salmon, and praise it as one of the best foods we can consume. Oddly enough, it's good for us AND it taste good. Tea Smoked Salmon

With so many easy ways to prepare Salmon (poaching, roasting, curing, frying it, making it into a salad, etc.), how could you ever get bored? One of my favorite preparations is a simple, in-house tea smoking. Ever since we played around with this method in Culinary School, I've been teaching and preaching about its fun and smokey goodness, mostly unsolicited. So, I thought it was about time I talked about it here in the blog. If I'm honest, I have to say I didn't used to be a fan of this fish. I realize now, that I had generally eaten it over-cooked, unseasoned, or probably just a mealy farmed and unfortunate version of this historical creature.

If you haven't tried Salmon this way (Tea Smoking), take a little time and follow this pictorial lesson. It makes a great family meal, a crowd impressing party platter, and you can prepare it a day or so ahead of time. In my How-To, I'm using an enamel covered iron casserole pan, but I've used Oven-proof casserole pots, cast-iron double skillets, and even thick baking pans.

HOW TO TEA SMOKE SALMON FILLET:

Here are the ingredients:

1 Wild Salmon Fillet (I used 1 1/2 lbs here, but you can use less )
1/4 cup Tea Leaves (make it a smokey blend ie., Lapsang Souchong)
1/2 cup uncooked Rice
3 Tbls. Brown Sugar
Orange or Lemon Rind (1 large piece or several smaller)
Fresh Herbs as available (thyme, chives, oregano, etc)

Mix all the ingredients (except the Salmon), together in a bowl.

STEP 1) Season the Salmon with a rain of salt and fresh ground pepper on all sides.

STEP 2) Choose a heat resistant, oven proof casserole or pot, including a wire rack or grill that fits inside.

STEP 3) Line the pot (underneath the grill or rack) with Aluminum Foil, using enough to extend off the sides in both directions.

STEP 4) In the center (beneath the grill or rack) add the mixture of the smoking ingredients
STEP 5) Place the casserole over a Med/High temp and heat until you see a bit of smoke rising from the center of the smoking ingredients. Then place the seasoned Salmon (SKIN SIDE DOWN) on top of the grill or rack, close the casserole with its lid, and wrap the whole lid with the extended foil.
STEP 6) Turn the heat down to Med. and continue to cook for about 15 minutes (less if you used a smaller piece of Salmon). Carefully remove the whole pan from the heat and allow to rest (off the heat, but still covered) for 10-12 more minutes. Then, very carefully undo the foil from the pan and lift the lid. Your Salmon should be juicy, and smokey pink/brown.
STEP 7) Allow the Salmon to sit open for a few minutes before you gently remove it with a long fish spatula to a prepared plate.

SERVING SUGGESTION:

A platter sprinkled with Mache Greens or Arugula and Lemon slices makes a great presentation. If you need to hold it for a day or so, allow it to cool completely, then wrap tight in plastic to hold in the refrigerator.

EASY EASY CLEANUP:

Remove the grill or rack to the sink for cleaning.
Fold up the used foil paper and TOSS IT AWAY - could that be any easier? Right?
One of the keys to the amazing smokey taste is using good tea leaves, and a nice dark flavor. You can also smoke the Salmon with lighter tea, even an Earl Grey or a Tisane with Lavender or Citrus if you want a flavor that makes a great Salmon Salad or Mousse.

Hope you have as much fun as I have doing this method. I'd love to hear about it. Thanks for stopping by here.