Chocolate Hazelnut Orange Cake For Progressive Eats

By: The Food Hunter

It's citrus season in Arizona which means an abundance of oranges, grapefruits and lemons are available everywhere you look. If you happen to be one of the few people in the area without a citrus tree growing nearby no need to worry since people graciously share their harvest with friends, family and co-workers. You will often times find bags of produce at community events available for the taking.

With this in mind I am joining this month's Progressive Eats dinner, a virtual version of a progressive dinner where people travel from house to house to share in different courses of a meal. This month we are featuring citrus in all of our recipes.

My contribution to the meal is this decadent chocolate hazelnut orange cake. This cake can be made in a 9x9 square baking pan (like I did) or if you'd prefer a round cake you can use an 8x2 round pan. It's really up to you, but I prefer the square for aesthetic reasons.

Chocolate Hazelnut Orange Cake

1 orange

3 large eggs

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup granulated sugar

1 cup hazelnut flour

1/4 cup unsweetened cocoa powder

½ tsp ground cinnamon

Powdered sugar

Preheat the oven to 350 degrees. Line a 9x9 square pan with parchment paper so that it overhangs on all sides (this will make it easy to remove).

Place the entire orange in a sauce pan and cover with water. Bring the pot to a boil then cover, reduce heat to low, and simmer until orange is soft, about 2 hours depending on the size. Once the orange has cooled slice it in half and remove any large seeds.

Place the orange in a food processor and pulse until smooth. Add all the remaining ingredients to the processors, except for the powdered sugar. Pulse a few times, until the mixture is well combined.

Pour the batter into the pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in pan on a cooling rack. Serve sprinkled with powdered sugar.

Progressive Eats Citrus Menu

Drinks

• Bubbly Blood Orange Campari Cocktail from Mother Would Know

Appetizers

• Muhammara with Blood Orange from Pastry Chef Online

Bread

• Orange and Anise Scented Challah from OMG! Yummy

Main Course

• Chicken Milanese with Citrus Salsa from Healthy Delicious

Veggies/Side Dishes

• Citrus Salad with Honey-Tarragon Vinaigrette from All Roads Lead to the Kitchen
• Lemon Rice - South Indian Rice With Lemon from SpiceRoots

Desserts

• Blood Orange Upside Down Cake from Creative Culinary
• Chocolate Hazelnut Orange Cake from Food Hunters Guide
• Meyer Lemon Mousse from The Redhead Baker
• Raspberry Topped Lemon Souffles from That Skinny Chick Can Bake

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Smokey Double Cream Egg Salad

By: The Food Hunter

At the beginning of 2017 I vowed that instead of always packing the same lunches day in and day out, I would try and be more creative with my mid-day meals. So far it has been smooth sailing. I've made a variety of sandwiches, soups and most recently a delicious egg salad.

Contrary to popular belief, the health benefits of eggs are huge and include: improving your eye sight, keeping your skin healthy and reducing the risk of heart disease. When you mix eggs with Stonyfield's new Double Cream yogurt & Simply Organic spices, two additional "good for you products," you have a healthy and tasty meal that can be ready in minutes.

So what is this double cream yogurt I mentioned? It's a new yogurt product from Stonyfield that is thicker, richer and creamier than whole milk yogurts due to its higher fat content. Made specifically for cooking and baking, it can easily be substituted in most recipes calling for sour cream, buttermilk, or oil. I've had wonderful results adding it to pancake batter and cakes, among other things.

For those that don't know Simply Organic Spices are all free of MSG, GMO’s, aspartame, and high fructose corn syrup, so you can feel good about using them in your favorite recipes.

Smokey Double Cream Egg Salad

4 large hard-boiled eggs, peeled
2-3 tbsp. Stonyfield Double Cream Yogurt
1 tsp. Simply Organic Smoked Paprika

Coarsely chop the hard-boiled eggs. Add the Double Cream yogurt and season with salt and pepper. Add the paprika and stir to combine. Serve between bread or as a topping for crackers.

I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and compensation for posts featuring their products. As always, all opinions are 100% my own

Farfalle Abruzzese & Tenuta di Arceno Chianti Classico Riserva

By: The Food Hunter

I often times will turn to my Batali cookbook collection for dinner inspiration. I recently came across his recipe for Farfalle Abruzzese and decided to give it a try.  Finally chopped porcini mushrooms, ground veal and tomato paste are turned into a simple yet rich sauce in this easy to make recipe perfect for a romantic night at home. I omitted the spinach for personal reasons but otherwise recreated the dish exactly.

Wine Recommendation:

Although Tenuta di Arceno Chianti Classico Riserva is unmistakably Tuscan in origin, it pairs fabulously with this classic Abruzze veal pasta.  The dominant flavors include violets, plums, cherries, orange peel, earth, licorice, cedar and smoke. Its richness, brightness and complexity are just the perfect combination to pair with this classic regional dish for the most authentic food and wine experience.

Farfalle Abruzzese
(adapted from Mario Batali)
Serves 6 as a main course

3 ounces dried porcini mushrooms, soaked in 2 cups hot water for 10 minutes
¼ cup extra virgin olive oil
5 garlic cloves, thinly sliced
1 ½ pounds ground veal shoulder
Salt and freshly ground black pepper
¼ cup double-concentrated tomato paste
1 cup dry white wine
1 cup basic tomato sauce (recipe below)
1 ½ pounds farfalle pasta

½ cup freshly grated Pecorino Romano

1. Drain the porcini, reserving the soaking liquid, and coarsely chop the porcini. Strain the soaking liquid through a fine-mesh sieve, and set it aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until it is lightly toasted. Add the veal and the chopped porcini, and cook, stirring, over medium-high heat until the meat is well browned, about 10 minutes. Season with salt and pepper to taste, and add the tomato paste. Cook over high heat, stirring constantly, until the paste turns a rust color, 5 minutes. Then add the wine and 1 cup of the strained porcini soaking liquid, and cook for 5 minutes, until the wine has almost completely evaporated. Add the tomato sauce and reduce the heat to a very low simmer.

3. Bring 8 quarts of water to a boil in a large spaghetti pot, and add 2 tablespoons salt.

4. Drop the farfalle into the water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle ¼ cup of the cooking water into the veal mixture.

5. Drain the pasta in a colander, and add it to the veal mixture. Toss over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl and serve immediately, with the grated pecorino on the side.

BASIC TOMATO SAUCE
Yield: 4 cups

1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Venison Fennel & Lentils Topped with Baby Beet & Feta Relish

By: The Food Hunter

It's been a few weeks and my mom is still talking about the amazing Christmas dinner she had at our house (her words). This year, once again, we decided to deviate from the traditional ham and turkey and cook a venison strip loin I received from Marx Food as part of their Game Meat Sampler Kit.

I have to admit that this time mom is right; our Christmas dinner was stellar. Rich in flavor and extremely tender, this cut of meat is known to be one of the most delicious cuts of venison you can get.

We prepared the meal using a recipe found online by Al Brown: Oven Roasted Venison with Fennel, Lentils and Beetroot, Feta Relish. I initially wasn't sure about the combination of flavors but must tell you it all meshed together perfectly.

Venison Fennel & Lentils Topped with Baby Beet Relish

For the baby beets, feta & basil relish
1 bunch baby beets, leafy tops trimmed off
1/3 cup olive oil
1/3 cup water
1 tablespoon balsamic vinegar
1 teaspoon sugar
4 tablespoons olive oil
1 tablespoon fresh basil, torn
1/2 cup feta, coarsely crumbled
sea salt and freshly ground black pepper

Preheat the oven to 350°. Place the beets in a small ovenproof dish and pour the olive oil and water over. Cover with tinfoil and roast for 1 hour or until the beets are soft. Remove from oven, peel and chop into small dice.

In a medium bowl place the vinegar and sugar then whisk in the olive oil. Add the beets along with the basil and feta. Stir to combine, season with sea salt and pepper, and reserve at room temperature.


For the caramelized fennel & lentils
1/3 cup olive oil
2-3 fennel bulb, finely diced (reserve the fronds)
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1/2 tablespoon ground fennel
salt and freshly ground black pepper
1 cup lentils
4 cups chicken stock
1/2 cup extra virgin olive oil

Place a frying pan on medium heat. Once hot, add the oil then the fennel, onion and garlic. Reduce the heat to low, and fry gently for 30-40 minutes, stirring occasionally, until the onion is soft and golden. Season and reserve.

In a medium saucepan place the lentils and chicken stock. Place on the stovetop and bring to a rolling boil. Reduce the heat to a simmer and cook until the lentils have absorbed all the stock and are just soft to the bite (about 30 minutes). If they are still too hard and there is no stock left, add a little water and continue to cook until just soft.

Remove the lentils from the heat. Stir in the fennel and the olive oil. Add the reserved fennel fronds. Season to taste. Keep warm.

For the venison
1 venison striploin
1 cup beef demiglaze
sea salt and freshly ground black pepper
olive oil

Preheat the oven to 350°C. Bring the venison to room temperature. Place the demiglaze in a small saucepan over low heat to bring up to a slow simmer.

Season the venison liberally. Place an oven proof skillet on high heat. Once the skillet is hot, add a little oil followed immediately by the venison. Cook for 1-2 minutes on all sides until browned then transfer the dish to the oven.

Finish cooking in the oven for 5-7 minutes. Rest the venison in a warm place for 5 minutes.

To serve
Spoon some of the lentils onto the center of 6 warm plates. Slice the venison into thin slices and arrange 3 pieces on each plate. Top with the relish, and pour a little demiglaze on each.

I received product &/or compensation for this post. As always, all opinions are 100% my own

Chef Dahl's Ahi Poke Parfait at The James Beard House in NYC

By: The Food Hunter

On January 18th, Chef Lisa Dahl, of Arizona, will return to the prestigious James Beard House, to cook a 5 course Latin-Italian Fusion dinner. The menu celebrates her newest Sedona restaurant, Mariposa Latin Inspired Grill, while paying homage to her classic Italian fine-dining restaurants, Dahl & Di Luca and Cucina Rustica.

The already sold-out event, will begin with a canape reception in the garden and transition to the second-floor dining room where Chef Dahl will guide diners through a delicious tasting menu. The evening will conclude with a question-and-answer session with Dahl.

One of the appetizers Chef Dahl is planning to serve that evening is her Ahi Poke Parfait, a fresh and flavorful dish featuring ahi tuna with a mango salsa & avocado coulis.




Ahi Poke Parfait
Recipe courtesy Chef Dahl
2-4 Servings

For the Avocado Coulis Sauce
1 large or 2 small Avocados Chopped
Juice of ½ Lime
1T pickled ginger
½ T pickled ginger Juice
2 T Scallions
2 T Cilantro
1 t Serrano Pepper
Salt to taste

In food processor add avocado first then add all other ingredients, pulse til smooth. Reserve.

For the Ahi
8 oz. fresh ahi or yellowfin tuna ¼ in dice.
6-8 Butter Lettuce Leaves
½ C Grapefruit segments chopped

For the Mango Chili Salsa
1 Mango Diced, Peeled and Pitted
1 t Fresno Chili Pepper finely minced (more if desired)
1 T Red Onion finely diced
2 T Freshly Squeezed Grapefruit or Lime Juice
2 T Cilantro finely minced
Pinch of Salt to taste

Gently combine all the ingredients in a bowl and mix together, adding Cilantro last.

To Assemble

Make a butter lettuce cup stacking the leaves. Begin by putting a dollop of avocado coulis in the well of the lettuce leaf, add some grapefruit chunks followed by a generous amount of tuna to make a mound. Follow by a drizzle of avocado coulis and top with a generous sprinkling of mango salsa. Garnish with grapefruit slices if desired.

The Epicurean Experience at Deseo

By: The Food Hunter

One of the most desired seats for dinner on Thursday evenings is at "the rail" at Deseo restaurant, located within the Westin Kierland Resort in Scottsdale.

The "rail" wraps around an open kitchen where Chef Derek Biazo and his staff cook and plate dishes while as they educate diners on what they are about to eat. There are only twelve seats available each week for this intimate perspective into the Deseo kitchen, and they are the most sought after.

Though the menu changes weekly, each experience starts with a series of ceviches, which are prepared up close, and served with a muddled cocktail.

The cocktail and ceviche is followed by a three course meal of the diners choosing.  At $75 per person a seat at the rail is not only a unique experience but also an economical way to feast at Deseo.

My favorite of the three ceviches we were given was the millionaire taco, which included, lobster, ahi tuna and Japanese hamachi served in a house-made yuca taco. I'm not sure where the name of this dish stems from other than you feel like a millionaire eating this decadent creation.

As I mentioned above dinner is a choice of any salad or soup on the menu followed by your entree selection. My husband and I both decided to try the white bean & chorizo soup, which was drizzled with cream and topped with pepita. The taste of this soup was like nothing I have had before and left us both with a warm comforting feeling.

While most of our group went with meat I decided to give the big eye tuna encebollado, the chef's take on the classic Ecuadorian dish, a try. I was served two nice size pieces of cumin crusted tuna in a light tomato broth, which were accompanied by yucca dumplings. I have never eaten yucca dumplings before but would most certainly order this tasty dish again.

My husband ordered the braised wagyu short ribs and was impressed with how well the flavors melded. Served with black beans and farro I couldn't resist sneaking a few bites from his plate, when he wasn't looking.

Dessert was the restaurant's signature chocolate cigar ensemble; chocolate cake and cappuccino gelato topped with a chocolate foam. We've eaten this on previous visits to Deseo and have loved it every time.  You really can't go wrong with chocolate desserts.

The next time you find yourself looking for a unique dinner experience I hope you will consider the "rail dinner" at Deseo. on a Thursday night


Deseo
6902 E. Greenway Parkway
Scottsdale, AZ 85254

This experience was provided complimentary, all opinions are my own. 

Power Your Performance With Potatoes

By: The Food Hunter

Being a regular exerciser, I've found that it's hard to achieve peak performance on a low- carbohydrate diet, which is why I've made potatoes a staple in my meal plans. When boiled, baked, or eaten alone, potatoes are a fat-free food containing more potassium than a banana (13% of daily value). They also have 30% of your daily value of vitamin C and contain vitamin B6, magnesium and dietary fiber. Potatoes are also energy-packed, and provide electrolytes that aid in muscle, cardiovascular and nervous system function.

The key to consuming potatoes to fuel your active lifestyle is knowing how to prepare them. When cooking you get the most nutritional value if you leave the skin on. A healthy way to enjoy potatoes is to bake them. Pairing the baked spuds with your favorite protein, such as chicken, tuna, beans or Greek yogurt allows the carbohydrates to be broken down slowly making you feel more energized, for a longer period of time.

With so many varieties including: Russets, reds, yellows, whites, purples, fingerlings, and petites, it is easy to keep meals interesting. And since they are cost effective and can be served at any meal they shouldn't be overlooked. Everything in moderation is key and that includes one of my favorite carbs, potatoes.

For more information on how potatoes can power your performance visit: www.potatogoodness.com/performance.

 

Roasted Potatoes with Garlic

(adapted from Mario Batali)

3 large yellow potatoes

4 cloves garlic, in paper

1 bunch rosemary

1/4 cup extra virgin olive oil

Bring 4 quarts water to boil. Preheat oven to 425 degrees F.

Cut potatoes into 1 inch cubes and blanch for 2 minutes in boiling water. Remove and drain. Place in a bowl and add garlic, rosemary and olive oil. Stir to combine. Season with salt and fresh pepper and place on a roasting pan. Bake in the oven for 30 to 40 minutes, until golden brown. Remove and serve immediately.

I have received product and/or compensation for posts featuring PotatoesUSA. As always, all opinions are 100% my own.

Cheesesteak Bruschetta #SundaySupper

By: The Food Hunter

A new year means a new beginning and I'm excited to get back into the Sunday Supper Movement events that are hosted every Sunday by various taste-makers around the web. This week the group is featuring lean beef recipes. Beef often gets a bad reputation as an unhealthy food, but lean beef can make for some healthy and delicious recipes. 

Growing up in Philadelphia, I'm no stranger to the Philly cheesesteak and though I don't eat them often I do enjoy the taste every now and again. Not being able to find the perfect roll to host this particular sandwich is the reason I came up with serving the thin beef smothered in caramelized onions bruschetta style.

Cheesesteak Bruschetta

For the Steak 1/2 lb rib-eye steak, sliced thin
Salt and freshly ground black pepper
1/4 lb sharp provolone cheese

Season rib-eye with salt and pepper. In a large skillet over medium-high heat, add the beef and cook until brown, shredding the beef with tongs or a spatula as you go. Remove from heat

For the Onions
1 tablespoon oil
1/4 large red onion, sliced thin 
Kosher salt and freshly ground black pepper

Heat oil in a large skillet, over medium-high heat. Add onions and cook, stirring frequently, until softened and browned in spots, about 8-10 minutes. Season to taste with salt and pepper.

For the Bruschetta
1 loaf bread, sliced
1/4 lb sharp provolone cheese

Top bread with steak and sprinkle with provolone cheese. Put in a toaster oven or broiler just long enough that the cheese begins to melt. Remove top with onions and serve.


Looking for additional #SundaySupper ideas: 

Appetizers, Soups, and Salads

• Baked Kibbeh with Yogurt Sauce by Food Lust People Love
• Black Pepper Beef with Broccoli and Noodles by Sunday Supper Movement
• Italian Wedding Soup by Hardly A Goddess
• Lighter Tex-Mex Albondigas Soup by The Weekend Gourmet
• Sirloin Quinoa Salad by Gluten Free Crumbley
• Spaghetti and Meatball Soup by Cricket’s Confections
• Steak Taco Salad Wonton Cups by Caroline’s Cooking
• Thai Steak Salad with Noodles by Positively Stacey
• Warm Steak Salad by Food Done Light

Lean Ground Beef Recipes

• Cheeseburger Stew by Our Good Life
• Cheesesteak Bruschetta by The Food Hunter’s Guide to Cuisine
• Clean Eating Meatloaf by Feeding Big
• Clean Eating Sloppy Joes by A Mind “Full” Mom
• Old Fashioned Porcupine Meatballs by Turnips 2 Tangerines
• Shepherd’s Pie by Simple and Savory
• Smothered Hamburger Steaks by Grumpy’s Honeybunch
• Spaghetti Squash with Chili by Recipes Food and Cooking

Mains

• BBQ Filet Beef Tips by The Freshman Cook
• Beef Broccoli Pasta by Wholistic Woman
• Beef Ddukboki (Non-Spicy Sautéed Korean Rice Cakes) by kimchi MOM
• Beef Steak Fajitas by Asian In America
• Beef Vegetable Stir-Fry by Cindy’s Recipes and Writings
• How to Make Homemade Beef Pho (Pho Bo) by Cosmopolitan Cornbread
• Skinny Beef Enchiladas with Creamy Avocado Sauce by Mindy’s Cooking Obsession

Sandwiches and Wraps

• Asian Steak Lettuce Wraps by The Chef Next Door
• My Big Lean Greek Beef Wrap by Go Epicurista
• Slow Cooker Tuscan French Dips by A Kitchen Hoor’s Adventures
• Spicy Beef Lettuce Wraps by Pies and Plots
• Spicy Beef Tacos by Hezzi-D’s Books and Cooks
• Steak and Eggs Wraps by Eat, Drink and be Tracy

Steaks

• Baked Chicken Fried Steak by Dizzy Busy and Hungry
• Chile Lime Flank Steak Tacos by The Redhead Baker
• Filet Mignon with Roasted Vegetable Salad by A Day in the Life on the Farm
• Flank Steak Roulades by That Skinny Chick Can Bake
• Flank Steak with Chimichurri by Monica’s Table
• Roasted Garlic Sirloin Steak with Rosemary by Cooking Chat
• Swiss Steak by Palatable Pastime

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Davanti Enoteca in Chicago's River North Neighborhood

By: The Food Hunter

Chicago's River North neighborhood is filled with delicious dining options featuring just about every type of cuisine; but one that stands out, for it's delicious rustic Italian food, is Davanti Enoteca. This past November, during a brief culinary exploration of this section of the city, I was able to try Davanti Enoteca and below are some of the tasty bites I tried.

Having known Chef Peter Devuro from his years working in Scottsdale restaurants I knew that although Davanti is part of a small restaurant group, I wouldn't be disappointed in either the quality or the taste of the food. And I was right, Davanti met and exceeded my expectations. The server was wonderful and the food couldn't have been better. Even the cocktails were on point.

A signature and delicious dish at Davanti's is the focaccia which is filled with a mixture of soft cheese and served with honeycomb. No matter what you come to Davanti's for; drinks, appetizers or pasta, I would recommend starting with the focaccia di Recco. 

Another appetizer that should be on your radar is the grilled octopus and potato salad. This flavorful salad is a mix of octopus, grilled almonds, little potatoes and fennel, all lightly dressed with a horseradish aioli. One bite and you will agree this combination is unbeatable.

You should also not leave Davanti's without tasting some pasta, specifically the white bolognese. Handmade pasta is tossed with a milk braised pork ragu. The milk tenderized the meat is finished with toasted breadcrumbs making it a tasty pasta option.

Attached to Davanti's is a new addition to the restaurant group; Glazed & Infused Doughnuts offers unique handcrafted gourmet doughnuts. Don't hesitate to run in for one and bring it back to your table.

Dinner was delicious and I only wish I had more time to try other menu items; which means a return visit is in the works!

Davanti Enoteca
30 E. Hubbard Street, Chicago, 60611
Phone: (312) 605-5900
davantirn@miafrancesca.com

This experience was provided complimentary, all opinions are my own.