Carrie Fehr

April 14, 2013

Salty Oatmeal Chocolate Chunk Cookies

My Saturday morning ritual begins with tea and some reading to get into the right mindset before starting the day. I linger in bed, holding on to every precious minute of solitude, as I appreciate the power a single moment can bring.

Under the watchful eye of my dog, I rise to the sound of his tail wagging in a rhythmic beat against the wooden floor. Excited and hungry, I feed him. I grab my gym bag and head out the door for a workout of spinning and yoga, a routine that will put a smile in my mind and rejuvenate my body. I can’t think of any better way to celebrate the weekend. Seriously.

Ready to greet the festive atmosphere of music and local food, can only mean it’s time for the farmers’ market stroll. The street is bursting with color, flavor, and the sweet smell of spring that is so uplifting. I snag a sunny spot outside at a nearby café, and order a tall glass of New Orleans style iced-coffee, à la Blue Bottle. Bien sûr! Blue Bottle, famous for its coffee, carefully selects their beans from growers around the world, and use each batch within 48 hours after it’s been roasted. Can it get any better?

I return home and settle in the kitchen with a cooking project that will feed my soul. Baking cookies is a weekend thing, and although my kids are grown, it still fills up my heart to set a plate of cookies out for them. Even, if only in spirit.

I open my cupboard and reach for some leftover pecans, a chocolate bar, and a container of oats. Hmm, looks like a great beginning for an oatmeal chocolate chunk cookie recipe. Before I pop them in the oven, I sprinkle a little kosher salt over the top, as an afterthought. Sweet and salty is always a good combination.

The sweet aroma of deliciousness coming out of my kitchen sends a wave of nostalgia over me. I break open a warm cookie and take a bite. The melted chocolate, crunchy pecans, and chewy oats bring me comfort like a hug from my kids, and yet, at the same time, reminds me of everything I love about my day. I reach for another cookie.

What is your weekend ritual? Do you have a special recipe you make every weekend?

Salty Oatmeal Chocolate Chunk Cookies

This is a lovely vegan cookie recipe that is easy to prepare.

Ingredients:

2 cups oats

½ cup all-purpose flour

1 cup finely ground pecans

¼ teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

¾ cup maple syrup

½ cup canola or grapeseed oil

zest of an orange

1 teaspoon vanilla extract

3/4 cup raisins

8 ounces bittersweet chocolate, chopped

Kosher salt or fleur de sel

Preheat oven 350˚

Directions:

Combine oats, flour, ground pecans, baking powder, and salt in a mixing bowl.

Stir in maple syrup, canola oil, orange zest, and vanilla extract. Add raisins, chopped chocolate and mix to combine. The batter will be sticky.

Using an ice-cream scoop, drop the cookie dough form on to a parchment-lined sheet pan. Sprinkle a little bit of kosher salt or fleur de sel over the top of the cookies.

Bake at 350˚ for 10 to 12 minutes. Remove from pan to a cooling rack. Makes 1 dozen.

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March 24, 2013

Carrot Almond Torte

Spring is in the air, and I head to my kitchen filled with thoughts of love.

Perhaps it’s the romantic long-stemmed French tulips of spring, or the seductive perfume of the season’s first strawberries that enliven my senses, or maybe it’s the allure of purple-tinged carrots piled high dangling under the canopies at the farmers’ market that look like a still life painting.

The lightness of spring gives way to the glamour of nature around its passion for love.

In the kitchen, we infuse this passion of love into our recipes. It could be a dessert, or a dish that will become a family favorite, or a romantic meal shared with loved ones around the table.

A lively bunch of carrots, mixed with a few ordinary ingredients will turn out a gorgeous Carrot Almond Torte that is truly spectacular. You’ll fall in love with it! Don’t even get me started. Trust me.

Made with tender sweet carrots, coconut, and almonds–it’s so rich and moist, it’s hard to believe it has no butter, and is gluten-free. If you want, drop a dollop of crème Chantilly on it. A thin layer of cream cheese icing would not be such a bad thing either, though personally, I like it au naturel.

It’s a perfect dessert for Passover, or afternoon tea, and if there is any leftover in the morning, it’s ok to indulge in a slice for breakfast.

In the spirit of love.

Carrot Almond Torte

Ingredients:

4 large eggs, separated and at room temperature

¾ cup plus 2 tablespoons sugar

Zest of 1 orange

1/4 teaspoon salt

1/4 teaspoon almond extract

2 cups carrots, peeled and grated

1/8 teaspoon cream of tartar

1 ½ cups ground almonds

1/2 cup coconut

9-inch springform pan with sides buttered.

Directions:

Preheat the oven to 325 degrees with a rack in the middle.

Mix together the egg yolks, 3/4 cup of sugar, orange zest, salt, and almond extract. Sprinkle the grated carrots into the bowl, but don’t mix them in.

In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites and cream of tartar. Beat on medium until the whites hold a soft shape. Gradually sprinkle in the reserved two tablespoons of sugar, beating at high speed until the egg whites are stiff.

Scrape one quarter of the egg whites on top of the carrots and batter. Using a rubber spatula fold the whites and carrots into the batter. Scrape the remaining egg whites into the bowl and pour the ground almonds and coconut over them. Fold the egg whites, almonds, and coconut into the batter. Pour the batter into the prepared pan.

Bake for 45 minutes until the torte is golden brown. Cool the torte in the pan, on a rack.

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February 13, 2013

The New American Classroom: Farm-To-School Cooking

As we have become distant with our relationship to food, cooking at school offers children the opportunity to experience food in a completely new way, weighing each word, measuring each ingredient— it captivates all of their senses and highlights the love of food that nourishes the body, soothes the heart, and stimulates the mind while connecting them to the source. Cooking in the classroom provide schools with a new opportunity, a new responsibility to play a leading role, of participating in shaping a healthy future that our children will inherit.

The following excerpt is about a day in the life of cooking in the classroom at The Berkeley Unified School District, where the lesson spotlights the Harvest of Greens.

Love is Greens: Since Valentine’s Day is celebrated during the same month as the Harvest of Greens cooking class, we share our feelings of love and how it relates to our nature’s bounty, which is a natural and perfect springboard into our lesson, Love is Greens!

Setting the Stage: The culinary stage is set with table arrangements of tools, measurements, colorful mats, and mason jar centerpieces filled with harvest greens, which look like a still life against the backdrop of blue-and-white checkered bistro tablecloths illuminated from the sunlight that pours into the room like honey, transforming a bland space into a vibrant cooking lab. The drama of the table setting announces the cooking adventure, and students dance with excitement into the classroom.

The Symphony: The elements of cooking, math, and science come together like a beautiful symphony, with each section keeping tempo and harmonizing with the next. Beginning with the rhythmic staccato of chopping garlic against the cutting board, followed by the smooth rolling movement of knives slicing long cylinders of leafy greens that squeak, when very fresh. Students dangle thin ribbons of chard between excited fingers, placing them along the edge of their rulers, admiring each strand as though it was a special star before recording the longest and shortest measurement on a notepad. The grand finale erupts when a round of applause from the skillet of sizzling greens piled high like Mt. Everest, reaches its crescendo that make students, jump! “Steam.“ “Evaporation.” “It’s Shrinking,” are a few of the excited responses students shout with joy. And then softly like a distant murmur that melts into silence, an unspoken signal to all, it is time to enjoy the fruits of our labor, in the recipe, Mac N’ Greens.

Silver Lining: Mac N’ Greens formerly known as, The Pasta and Greens Recipe, morphed into a little jewel, due to an unfortunate circumstance. The supermarket where I grocery shop, sold out of my pasta of choice, and as a result, I settled on elbow macaroni. When I arrived to cooking class with the macaroni, my student’s eyes poured over with excitement and they cheered in unison, “Yes, we’re making Mac N’ Cheese.” The idea stuck and I re-named it, Mac N’ Greens, a kid-friendlier version, which was an instant success. I like the ease of preparation of this recipe it’s healthy with inexpensive ingredients and tasty! Greens are a nutritional powerhouse too, mix and match for a contrast of flavors and textures, Collards, Chard, Kale, or add a little Broccoli Rabe for good measure. To make a creamier version, try some grated sharp cheddar cheese, and for a little crunch, top it with toasted breadcrumbs.

The Recipe: Mac N’ Greens

Carrie Fehr begins her thirteenth year as Chef Teacher for the cooking & gardening program in the Berkeley Unified School District. When not teaching or writing on her food blog, http://www.carriefehr.com. Carrie practices Bikram yoga, and devotes many hours to cycling. The New American Classroom: Farm-To-School Cooking In Berkeley was featured in Fedupwithlunch.com

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February 10, 2013

Chai Spice Cookies

A special blend of cinnamon, ginger, cardamom, cloves, and white pepper, along with tiny flecks of crystallized ginger is what gives these soft and chewy, chai-spice cookies their unique flavor.

Chai-Spice Cookies

Ingredients:

2 cups unbleached all-purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground cardamom

¼ teaspoon ground cloves

¼ teaspoon white pepper

¼ teaspoon salt

8 tablespoons (1 stick) unsalted butter, melted

¼ cup molasses

½ cup sugar

1/3 cup packed brown sugar

1 large egg

¼ cup crystallized ginger, diced

About ½ cup granulated sugar for rolling

Directions:

Preheat the oven to 350°F.

Combine flour, baking soda, ground ginger, cinnamon, cardamom, cloves, white pepper, and salt in a medium bowl.

Combine melted butter, molasses, brown sugar, and egg in a large bowl and mix thoroughly. Add the flour mixture and diced crystallized ginger and stir until incorporated. The dough will be soft.

Using an ice cream scoop, form the dough into 2-inch balls. Roll the balls in sugar and place them on a parchment-lined cookie sheet. Press dough ball gently with two fingers. Bake for 10 to 12 minutes. Remove from pan to a cooling rack.

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February 3, 2013

French Yogurt Cake

With just a few ingredients like —yogurt, lemon zest, and olive oil, you can whip up an amazing lemony cake that is moist, full of flavor, and light as a cloud, in a matter of minutes. This versatile French classic is perfect for breakfast, or afternoon tea, or for a delicious finale to an evening meal. Sprinkle a little powdered sugar over the top before serving, and pair it with some fresh berries. (Recipe adapted from Bon Appétit)

French Yogurt Cake

Ingredients:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup sugar

1 tablespoon lemon zest

3/4 cup plain yogurt

1/2 cup olive oil

2 large eggs

1 teaspoon vanilla extract

Directions:

Preheat oven to 350°. Line a 9×3 round pan with parchment paper.

Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.

Using your fingers, rub sugar with lemon zest in a large bowl until combined. Add yogurt, olive oil, eggs, and vanilla extract; whisk to blend. Stir in dry ingredients and mix together.

Pour batter into prepared pan. Bake until top of cake is golden brown, about 45 minutes.

Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and then let cool completely.

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January 20, 2013

Banana Pancakes with Maple Caramel Sauce

What better way to celebrate the day than to power up with banana pancakes smothered in maple caramel sauce that is so easy to prepare. Top it with toasted pecans or coconut if you like, and serve with your morning tea or special brew of coffee.

Banana Pancakes with Maple Caramel Sauce

Ingredients:

1 cup unbleached flour

1 cup whole-wheat flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

2 ½ cups buttermilk

¼ cup unsalted butter, melted or canola oil

1 banana, cut into slices

Maple Caramel Sauce (see recipe below)

Directions:

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In another bowl, lightly beat the eggs, buttermilk, and melted butter.

Add liquid ingredients to the dry ingredients, stirring lightly, just to blend, the batter will be lumpy.

Heat lightly oiled griddle over medium high heat and add ¼ cup of batter on it. Place banana slices on top of the batter and turn over for 2 more minutes. Top with more banana slices and Maple Caramel Sauce.

Maple Caramel Sauce

Served at the Inauguration Luncheon 2013. (Adapted from Inauguration website)

Ingredients:

2 ounces butter

1/8 cup sugar

1/4 teaspoon salt

1/4 cup maple syrup

Directions:

In a small saucepan over medium-high heat, melt butter. Add sugar and salt. Cook, stirring constantly, until sugar dissolves, then boil 2 minutes longer. Add maple syrup and boil, stirring frequently, until sauce is thick, smooth, and coats a spoon, 2 to 4 minutes longer. Remove from heat and hold warm for serving.

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December 16, 2012

Soft Glazed Gingerbread Cookies

A classic glazed gingerbread treat with a sweet peppery kick! This hand-pressed cookie formed with a traditional Springerle wood mold, looks like an artisan ceramic tile that is a stunning work of art. The warm blend of ground cinnamon, ginger, and allspice, combined with a soft, chewy texture is a cookie aficionado’s dream! It’s perfect for the holiday season!

Soft Glazed Gingerbread Cookies

Adapted from Elisabeth Prueitt’s Tartine cookbook. Springerle cookie molds can be purchased from House on the Hill.

Ingredients:

3 ¾ cups all-purpose flour

1 tablespoon cocoa powder

1 tablespoon ground ginger

2 teaspoons ground cinnamon

½ teaspoon allspice

½ teaspoon baking soda

1 teaspoon salt

¾ teaspoon white pepper

1 cup unsalted butter, room temperature

¾ cup + 2 tablespoons sugar

1 egg

½ cup molasses

2 tablespoons rice syrup

Glaze

Mix ½ cup confectioners sugar with 1 tablespoon water until smooth.

Directions:

In a large bowl, mix together flour, cocoa powder, ginger, allspice, cinnamon, baking soda, salt, and white pepper.

In a bowl of a stand mixer fitted with a paddle attachment, mix butter until creamy. Add sugar and mix until completely incorporated. Add egg and mix well. Add the molasses, rice syrup and then mix until combined. Gradually add the flour mixture, and beat together until fully incorporated.

Remove dough and flatten it into a rectangle about 1 inch thick. Wrap in plastic and refrigerate over night.

Preheat the oven to 350° F. Line a baking sheet with parchment paper.

Place dough on a floured work surface. Using a rolling pin roll out the dough about 1/3 inch thick, then lightly dust with flour. Using a cookie mold, press over the dough and trim the edges using a knife.

Set the cookie shape on the prepared baking sheet leaving about a 1-inch space between each one. Bake 7-12 minutes, remove from baking pan and set on a cooling rack. While still warm, brush the glaze over the cookies with a pastry brush. Makes 12 cookies, (3 by 3 inch size)

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December 9, 2012

Panforte

Sweet dried fruit, toasted nuts, and crunchy amaranth grains, with notes of honey, chocolate, and aromatic spices, is what makes this panforte hard to resist. Originally from Tuscany, panforte has roots in a rich food tradition, that dates back to the middle ages, where apothecaries sold this nutrient dense fruit cake to help sustain the Crusaders. I love to snack on this high-energy confection that is just like eating trail mix but in a cake form instead! It’s perfect as a post-workout treat, or alongside a creamy cheese plate, with a cup of tea, or a glass of sweet liqueur.

Panforte

Panforte is an Italian Christmas holiday tradition that dates from the 12 century, and although stories differ, most agree that Nuns were the first to make this delicious fruitcake. The crunchy amaranth grains are a delightful addition to this panforte, and even better when harvested from your local school garden.

Ingredients:

2 cups whole toasted almonds

2 tablespoons toasted amaranth grains* (See note)

3 cups chopped dried organic fruits, any mix of apricots, figs, raisins, cherries, cranberries, dates

1 tablespoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground allspice

3/4 cup flour

1 ½ tablespoons cocoa powder

1 tablespoon orange zest

½ cup sugar

2/3 cup honey

* Note: Add amaranth grains into a dry hot frying pan, stirring continually over medium high heat, until golden brown and slightly popped, about 3 minutes.

Directions:

Preheat the oven to 300 F degrees. Butter and dust with flour a 9-inch springform pan, line it with parchment paper and butter the paper. Lightly dust with cocoa powder.

In a large bowl toss the nuts, amaranth seeds, and dried fruit with the cinnamon, ginger, allspice, flour, cocoa powder, and orange zest.

In a small saucepan over high heat bring the sugar and honey to a full boil fitted with a candy thermometer. Heat until the thermometer reaches 240 F degrees (soft ball stage). Immediately pour it into the fruit and nut mixture, and combine. The dough will be stiff. Pour into prepared springform pan. Smooth the top with a spatula or dampened hand to flatten it.

Bake for 40-45 minutes , until edges look set and the top is slightly puffed, and it has lost its sheen. (Careful not overcook it or it will be too hard once its cooled.) Remove from oven and let it cool about 10 minutes and then remove the sides of the springform pan. Let it cool completely before serving. Rub confectionery sugar over the top and around the sides of the panforte.

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December 2, 2012

Meyer Lemon Pudding Cake

Need a refreshing lemony dessert? With just a few simple ingredients like lemon, butter, and eggs, you can turn out a gorgeous soufflé-like cake with a delightful layer of creamy custard that is sweet, tangy, and floral. Top it with a spoonful of Chantilly cream and a sprinkling of poppy seeds, or fresh berries.

Meyer Lemon Pudding Cake

There are Meyer lemon trees throughout my hometown of Berkeley, thanks to an early 1900′s agricultural explorer, Frank Meyer, who introduced this plant into the United States from Asia, and to Alice Waters of Chez Panisse restaurant, for boosting its popularity. This lemony dessert highlights the sweet taste of Meyer lemons with the best of both comforts, part pudding and part cake.

Ingredients:

1/2 cup sugar

¼ cup flour

¼ teaspoon salt

¼ cup Meyer lemon juice, 2 or 3 lemons

1 tablespoon Meyer lemon zest

1 tablespoon unsalted butter, melted

1 cup milk (I use 1%)

3 eggs, separated

Directions:

Preheat oven to 350˚

Combine sugar, flour, and salt in a medium-size bowl. Stir in lemon juice, zest, melted butter, and milk.

In a separate bowl, beat egg yolks until thick and pale. Add yolks to the lemon mixture.

In a mixing bowl, beat egg whites until stiff. Gently fold into lemon mixture.

Pour into buttered soufflé dish, place into pan filled with hot water about 1 inch deep.

Bake at 350˚ for 35 minutes. Remove from pan and let cool. Turn the soufflé dish over and unmold on to a plate. Top with Chantilly cream, a sprinkling of poppy seeds, or fresh berries.

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November 24, 2012

Beet Ketchup

Beets and ketchup may seem like an unlikely pair, but this intriguing sweet and tangy flavor combination, will truly make your taste buds come alive. If you’re a newcomer to beetroot, it’s a wonderful way to introduce this vegetable, that is by no means fancy, and is often misunderstood.

Bright and zesty with a hint of spice, this home-made ketchup is great slathered on to any sandwich, or side of sweet potato fries, and is a fantastic barbecue sauce for grilling. Serve, as a dip for spring rolls, or over eggs—the possibilities are endless.

How do you prepare beets? Do you have a creative way that encourages children to taste them? I would love to hear your story.

To find out how students in the cooking classroom explore beets, click here.

Beet Ketchup

Beet Ketchup with Sweet Potato Fries

Ingredients:

3 medium-sized beets, diced

1 onion, diced

2 garlic cloves, minced

1 cup honey

1 ¾ cups balsamic vinegar

2 cloves

1 cinnamon stick

¼ tsp powdered mustard

Directions:

Place all the ingredients in a medium-sized saucepan, and bring to a boil over high heat; then reduce heat to a simmer. Simmer until liquid reduces by half, about 1 hour.

Remove spices and place ketchup into a blender and purée until smooth. The consistency will be thick, smooth, and shiny.

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