King Trumpet and his merry friend Spaghetti!

When I hear the name king trumpet mushrooms I have flashbacks to this weird place in San Diego, but unlike waffles with a crown these are actually very meatie fungus sans crown...confusing? Not really, I am just typing for typing sake...anyways here is what I did with some majestic King Trumpets last night...I thought it was pretty damn good!

What you need:

1/2 lb. King Trumpet Mushrooms

2 Tlbs EVOO

2 Tlbs Butter

1 Shallot chopped

1 Stalk green garlic or 3 cloves garlic chopped

fresh oregano, parsley and thyme roughly chopped

a splash of lemon

enough pasta for 2 or 1 really hungry person (any strand pasta would be fine)

Step 0: boil a pot of water give it a bunch of salt

Step 1: in a large saute pan add EVOO, and toss in shallots cook till tender.

Step 2: add in garlic, butter and a pinch of salt- saute till lightly brown NOT BURNT!

Step 2.5: put pasta in rapidly boiling water, cook till just above al dente

Step 3: toss in mushrooms (if they are long and thick, slice down the center, smaller ones leave whole) cook for 5-7min. until lightly brown, reduce heat.

Step 4: you will notice the mushrooms sucking in all the moisture from the pan, at this point add your lemon juice and rough chopped herbs. (you can also de-glaze with a bit of white wine if you have some, I didn't so that's why I am not including it).

when pasta is ready...don't drain!

Step 5: bring pan heat back and add pasta straight from pot to pan with mushrooms, toss lightly, then grab 1 C. of pasta water and gradually add to the Mushroom/pasta pan,  at first it should be absorbing quickly if not the pan is too low, toss pasta gently and allow to cook for a few moments- add more liquid if you prefer more of a sauce-add S&P to taste and red peppers if you like a bit of punch.

Step 6: Place pasta in a bowl and sprinkle with Parm.

delish!

Vegan Coconut Almond Jam Thumbprints

This Christmas I really wanted to make cookies; but not really being into sugar, excessive amounts of butter and white flour I found Christmas cookie baking to be much more of a challenge. Then I said to hell with it and decided to make jam thumbprints anyways....but with a twist...this is what you get if you mix a macaroon with Jesus!

What you need:

3/4 C. Coconut Oil (solid)

1 C. Raw Sugar

1/4 tsp. Salt

1 C. Coconut flour

1 C. Almond flour

1 1/2 C. Whole wheat flour

1/2 C. Almond Milk (divided)

1/4 C. Toasted Almonds Finely chopped

1/4 C. Unsweetened shredded Coconut flakes

Jam of your choice (I used both a spicy plum and ginger jams)

Step 0: Pre-heat oven to 350˚, toast and chop almonds place in a small shallow dish with coconut flakes; use 1/2 the Almond milk and pour in another shallow dish set both aside- you will be dipping your balls in these....

Step 1: In a mixer blend coconut oil till soft, then add in sugar and salt. Blend till fluffy and light about 5 min. 

Step 2: turn mixer to low and add coconut, almond and whole wheat flour (mixture will look like sand).

Step 3: While mixer is still on and flour has been incorporated into coconut oil start adding almond milk in small doses. Once mixture starts to form a ball and become apparently moist- add no more liquid. Think the consistancy of sugar cookie dough not pancake batter-

Step 4: Pinch 1" pieces of the dough and roll into a ball, then roll in Almond milk, followed by the Almond Coconut mixture- place on a cookie sheet.

Step 5: The Fun part!!!!! Stick your favorite finger in the middle of the cookie (careful dude don't crack it!) helpful tip: cut your thumb nail before you make these- trust me....

Step 6: Fill with your chosen Jam and pop in the oven, back for 20min. or until coconut is brown.

Step 7: Remove from oven and eat a bunch of them- remember coconut oil and flour are good sources of protein....

enjoy!

Perfect POM-Pear Almond Tart

The best part about hosting a dinner is the desert at the end. Being in San Francisco we have some of the best pastry chefs in the world here, even the most unfoodie people in San Francisco can taste a wide array of decadent deserts and not think anything of it. So since I kinda cut sugar and gluten out of my life (for the most part) I really wanted to come up with something that would tie together some of the flavors of my POM Wonderful dinner, and still be amusing to even the most snobby of palates.

Follow this recipes three parts, poaching, tart crust and finally the frangipane.

Poached Pears

what you need:

3 Pears

24 oz. POM Wonderful Juice

1/4 C. Red Wine

sprig rosemary

2 cloves

1/4 C. Honey

Zest of 1 Lemon 

Step 1: Peel, and core the pears.

Step 2: In a pot boil the remaining ingredients, let it reduce slightly and then add pears simmer for 20min.

Step 3: Remove Pears and cover with poaching liquid into a tupperware container, place in fridge overnight- rotate for even absorption.

Gluten-Free Tart Crust

what you need:

2 C. Almond Flour

1/4 C. Butter

1 egg white

1/4 tsp. salt

Step 1: Cream butter in a stand mixer and then add flour and salt, blend till smooth add egg white and blend a little bit more.

Step 2: Put mixture into an 8" tart pan and spread evenly.

Step 3: par bake at 400˚ for 10 min. remove and let cool before adding filling.

Frangipane

what you need:

1/2 C. Butter

1/2 C Raw Sugar

1 Egg

1/2 C. Finely ground Almonds

2 T. Amaretto

1 tsp. Almond Extract

1 T. AP Flour (or coconut, rice flour for GF)

Step 1: In a stand mixer cream butter and sugar until fluffy, slowly add beaten egg, ground almonds, amaretto, almond extract and flour, mix till smooth. 

::Assembling your Tart::

Step 0: Pre-heat oven to 350˚

Step 1: Dump mixture into cooled tart shell and spread evenly.

Step 2: Remove your pears from the poaching juice and slice thinly cored end laying flat on your cutting board. Gently press your knife on top of the sliced pears allowing them to fan out, gently scoop them up with a wide blade and set them on top of the frangipane, continue this till the circumference of the tart is covered with the fanned pears. 

Step 3: Add a few Pomegranate Arils in the center of the tart.

Step 4: Place tart in oven and bake for 45min or until the frangipane has puffed up and the crust is a golden brown, remove from oven and let cool.

::Serving your Tart::

Caramel: with the remaining poaching juice reduce about 3/4 C. on the stove and add about 1-2 T of Raw sugar, reduce till it becomes a Caramel.

POM whipped cream: whisk (or with your device of choice) whipping cream with 1 tsp. Almond extract and 1 T. POM Wonderful. 

Cut tart and serve with whipped cream and drizzle with caramel....watch your friends be amazed!

Check my full POM Wonderful dinner party here!

poached pears and frangipane recipe from: cookeatshare.com

POM Braised Lamb Shanks over Israeli Couscous

I don't think there is any more of a perfect meal out there than braised lamb shanks, especially if they are done right...trust me I have had them stone cold and not so tender...these were not those. I braised the shanks for about 7 hours, so defiantly give yourself time....it is totally worth it, no knife required in the end!

I made this for 8, cut in half if making between 2 or 4 shanks.

What you need:

Lamb Shanks 

16 oz. POM Wonderful Juice

1/2 C. Red Wine

5 cloves garlic

3 carrots

3 celery sticks

1 Red Pepper

1 onion

1/2 C. Pomegranate Arils

3 bay leafs 

2 tsp ground cumin

2-3 C. Hot Veggie or Chicken Broth 

S&P

small can of tomato paste

Step 1: Clean and Pat dry Lamb Shanks, cover in S&P.

Step 2: Heat Dutch oven up with and right before you put in shanks add 1 T. EVOO, add shanks and brown on all ends, this took me about 30-45min to do all 8 completely.

Step 3: While browning shanks, give your vegetables a rough chop and throw into food processor, it's done when it looks like baby food.

Step 4: Once Shanks are Browned remove and set aside, wipe out dutch oven, add a bit of EVOO and add vegetable puree, cook it till all of the liquid is gone and the mixture starts to brown, this can take awhile so chillax.

Step 5: Once it's browned add tomato paste and allow that to brown as well, at this point add your seasonings. 

Step 6: Once the tomato mixture has reached a dark color, start to add liquid in small amounts, first the wine and then the POM Wonderful, allowing it to boil and reduce a bit.

  

Step 7: Put Shanks Back into Dutch Oven and add enough stock to cover the Shanks, some sprigs of fresh herbs (sage, rosemary, thyme) shuffle them around and put in oven with lid on.

Step 8: Turn Shanks every 45min. to ensure the braise evenly, they are done once the meat is fork tender and looks like something Fred Flinstone would eat; all the meat on on one side of the bone. I braised my for 7 hours at a low heat 275˚, but you can do it quicker at 375˚. You will also notice the sauce reduce into a gravy consistency. 

When cooking is almost done pull them out and skim off fat that has risen from the top, I managed to get about 1 cup off.

yummers! 

Israeli Couscous

What you need:

Israeli Couscous

Water (1:1.5 to couscous)

1 Lemon Sliced

Dates Chopped

Mint Chopped

1/2-1/2 C. Pomegranate arils

S&P

EVOO

Step 1: Boil water and add lemon slices, S&P and 1 T EVOO.

Step 2: Once boiling add in couscous and remove from heat, let it sit for 10min and absorb.

Step 3: Fluff with fork and add in dates, mint and arils, drizzle with EVOO, add S&P and cumin taste.

Top your Lamb Shank:

Mix chopped mint, lemon zest, and pomegranate arils, place on top of shanks, the heat will combust the oils from the lemon and mint to add to the aroma of your meal!

drizzle with braising liquid and top with mint, lemon mixture.

plate and enjoy this hearty, rustic meal!

View the rest of my POM Wonderful Dinner here!

POM-mond Feta Salad

No Dinner is complete without a Salad, however I am really into the K.I.S.S (keep it simple stupid) style of Salads; I hate it when I find the kitchen sink in a leaf of lettuce. This salad is simple but delicious, the creaminess of the sheep's feta and the nice textual elements from the pom arils and almonds really work well together. I made this salad for 8, please use your discretion for the amount and measurements you want.

What you need:

Field Greens

Toasted and chopped Almonds

Pomagranate Arils

Valbreso or any Sheep's Milk Feta 

Pepper

••••••••••••••••••••••••••••

Vinaigrette:

POM Wonderful Juice

Walnut Oil

squeeze of brown mustard

EVOO

dash of Apple cider vinegar

Step 0: Toast and chop raw almonds, set aside.

Step 1: Rinse and place greens in a large mixing bowl.

Step 2: Add Almonds, Feta and Arils to greens. Sprinkle with pepper.

Step 3: make vinaigrette by adding 1/4-1/2 C. POM Juice, cider vinegar, and mustard into a bowl, then whisk in EVOO and Walnut Oil (equal parts about 1-2 T ea.). Finish with S&P and add to salad.

Step 4: Give the Salad a toss and serve on plates.

Enjoy!

Check out my POM Wonderful dinner party here!

POM Hummus

Now you must think I am out of my mind adding POM Juice to my hummus, well I might be, however my taste buds are totally on straight, and this hummus ruled!

What you need:

2 Cans Chickpeas or 2 Cups cooked

3oz of POM Wonderful juice mixed with 3oz of chickpea water (from cooking or can)

1/4 C. Tahini

3 gloves garlic, chopped

1 Lemon of juice

1 Lemon Zest

1 T Cumin seeds toasted, then ground

1 tsp cayanne

1 tsp paprika

S&P to taste

EVOO 

Step 0: Prep Cumin seeds by toasting them till they start to smell nutty, let them cool on a paper towel and then grind them using your favorite device.

Step 1: in a food processor add chickpeas, tahini, lemon juice/zest, garlic and pulse, slowly add POM/water mixture till it becomes a puree. 

Step 2: add in spices and pulse, then slowly add in EVOO about 1/4 C. should do until it gets to a consistence and taste that you like.

please excuse the lack of photos, I was in cooking hell this day, however you can see on the top shelf, smooched between the parsley and the jar of pom arils, the hummus...I think it tastes better the next day.

Step 3: Store in the fridge, and take out when ready to serve, when serving drizzle with EVOO or your favorite flavored Olive Oil (i used lemon) and garnish with pomegranate Arils and Parsley leaves.

served with warm pita, red peppers and Pom Dolmas

Check out my POM Wonderful dinner party here!

POM Punch!

Some like to think that they are having a party, however it can't truly be a party without Punch! I created this punch for my POM Wonderful dinner party and it blew my apron right off, consisting of lemon, ginger and POM wonderful how could you go wrong?

What you need:

A Big Ol' Decorative Punch Bowl

3 Lemons

2 Giant Cloves of Raw Ginger

2 16oz. POM Wonderful Juice

I used original and cranberry

40oz. Soda/Sparkling Water

1 Orange Sliced

1 Pomegranate worth of Arils 

Mint leaves for garnish

Optional: If your friends are booze hounds like mine, let them spike their own cups with Jameson, Makers Mark or Hendricks Gin- or whatever Spirit they fancy....

Step 0: The night before your gala make some ice cubes using the POM Wonderful Juice.

Step 1: Juice ginger and lemons, you might want to wear some protective gear while doing this, the ginger can get pretty strong. 

the lemon ginger remains

Step 2: In that big Ol' Punch Bowl you borrowed from your great-aunts china cabinet combine POM Juice, 1/4 to 1/2 C. ginger lemon juice (watch out it's a very powerful concentrate) and soda water, add more of either to get it where you like it. 

Step 3: Add Orange Slices, Pomegranate Arils, POM ice and gently torn Mint 

(tearing the mint emits the mint oil into the punch)

Voila! you just classed up your what might have been a boring party in three steps!!!!

Check out my POM Wonderful dinner party here!