Wednesday, October 12, 2011

Chef Chuck's Pickled Garlic


Aglio Marinato

Pickled garlic is a flavorful condiment that's delicious to eat straight out of the jar. It has a crunch to it and can be used in salads, or can be served with a variety of meats or cheeses. It's wonderful stuffed in olives! I grew so much garlic, that I am always looking for different ways to preserve it :)

Pickled Garlic
garlic, whole cloves
red bell pepper, cut small
bay leaves
whole peppercorns
dried oregano
red hot pepper flakes
salt
olive oil
white vinegar



Peel garlic cloves and place in a sterilized jar along with red bell peppers. Add a few small bay leaves, a few peppercorns, a pinch of oregano, a pinch of red hot pepper flakes,and a pinch of salt. Pour in about 2 tablespoons of olive oil and fill the rest of the jar up with white vinegar. Place in the refrigerator for 2 - 3 weeks for optimum flavor.

Saturday, October 1, 2011

Chef Chuck's Lemon Coconut Cake



Torta di Limone

If you love lemons, this cake is for you. I used fresh organic lemon zest and juice to make this cake moist, light and oh so lemony. I added the coconut topping to give another texture to this dessert.

Lemon Coconut Cake

9 tablespoons butter, softened
1/2 cup sugar
3 eggs, separated
2 organic lemons
1 1/2 cups flour
1 teaspoon baking powder
pinch of salt
1/4 cup coconut

Whip egg whites till stiff, set aside. In a mixer blend butter and sugar for 2 minutes, add egg yolks beat till all combined. Pour in juice and zest of 2 lemons and then add flour, baking powder and salt. Fold in egg whites, pour into an 8 inch pan. Sprinkle coconut on top and bake at 350 degrees for 30 minutes or until toothpick comes out clean.