Stay True World Kitchen

Stay True Kitchen is about simple and elegant recipes that encourage intuitive and creative cooking.
I like to say this is peasant food. Deeply satifying to make and deeply satisfying to enjoy.

Strawberries, Feta & Honey

Strawberries, Feta & Honey

When there is not much in the fridge we get oh so creative, hence, my recent nearly empty fridge recipe. SO DELISH!

  • Bowl of strawberries cleaned, cut in quarters most any fruit will do

  • Crumbled Feta sprinkled throughout

  • Honey drizzled on top to taste

 Mix them all together and you have a tasty summer dessert or snack. For added flavor toss in bachelor button flower petals, rose petals, basil, mint, or lemon verbena leaves.

The Witches Tea: Rose Chai Latte

The Witches Tea: Rose Chai Latte

1 tbsp of black tea (I choose coconut)

  • 1 ½ cups of water

  • 1 ½ cups of whatever milk of your choosing (again I choose coconut☺)
    1 Cinnamon stick

  • 1 tsp of Cardamon Powder

  • 1 tsp of Ginger

  • 1 Tbsp of Rose Water

  • Cloves to your tasting

  • Dried Rose Petals (unsprayed/organic)

  • 2 tsp of Honey or Sugar (to your liking)

  • 1 tbsp of Rose Water

  • Crush cinnamon, ginger, and cloves in a mortar-pestle
    Put in small cooking pot

  • Add water, rose petals to the pot and bring mixture to a boil

  • Next add the tea leaves, stir in honey or sugar and boil for about 3 minutes

  • Add milk and cardamom – let it all come to a boil

  • Simmer for 5-7 minutes

  • Add rose water and boil again for just about a minute or so

  • Strain and serve

Delish!

Easy Breezy Summertime Love Champagne Slushie

Easy Breezy Summertime Love Champagne Slushie

So once upon a time I left a Champagne bottle in the fridge waaay too long.Anyone who knows me knows that I like my bubbles chilled to perfection and yes I have been known to send bubbles back from whence they came at swank locales should they show up at a chardonnay temp (Get it right! Champagne does not share the same shelf temp as white wine). Anyhow my lingering bottle of bubbles in the freezer turned out to be a favorite summertime drink. Just please be careful popping the cork. Frozen bubbles are fun, but can be explosive.

  • 1 bottle of Champagne or sparkling

Place in the freezer until you can see a few junks forming/or some of the liquid freezing.

  • Uncork, pour (I still like Champagne flutes).

  • Drizzle Blackberry Syrup on top

  • Gorgeous color, Refreshing and Delish!

Blackberry Syrup

  • 3 cups of fresh blackberries

  • 1 cup of raw organic Turbinado sugar

  • 1 cup of water

  • Squeeze in some lemon to taste

  • Heat over medium heat, stirring continually until the mixture is simmered into syrup. If too thick simply add a bit more water.

  • Let cool

  • I find it keeps in one of my nice glass/ airtight bottles for a couple of weeks

Frozen Blues

Add coconut milk to a cup of frozen blueberries

You’re Welcome!

Lavender Pot de Crème with CO2 Infused Lavender Honey*

Lavender Pot de Crème with CO2 Infused Lavender Honey*

You will need:

  • 2 cups heavy cream or half & half

  • 1/2 teaspoon vanilla

  • 6 egg yolks

  • 1 tablespoon of lemon juice

  • 2 tablespoons of dried lavender

  • 1/2 cup of Biophilia Botanicals CO2 Infused Lavender Honey

  • 1/8 teaspoon salt

  • 6 ramekins (soufflé cups)

Next

  • Bring the cream, lemon peel, and dried lavender to a gentle simmer

  • Once simmered remove this mixture & let stand for 10 minutes.

  • Beat the egg yolks in a large bowl until they are light.

  • Add salt & vanilla

  • Pour the cream through a strainer.

  • Pour 1/4 cup of the warm cream mixture into the egg mixture

  • Add remaining cream & whisk well & Whisk in 1 tablespoon of lemon juice

  • Pour the pots de creme mixture into the ramekins

  • Put 6 ramekins in a large roasting pan.

  • Pour boiling water halfway up the to the sides of the ramekins

  • Bake in 350 degree oven for 20 to 25 minutes.

  • Remove the ramekins from the pan & let cool for 30 minutes.

  • Chill in the refrigerator for at least 2 hours or overnight.

I place a sprig of dried lavender on top.

* you may find the most divine Co2 Infused Lavender Honey at
https://www.biophiliabotanicals.com/collections/aroma-honeys 

Green Curry Butternut Squash Soup

Green Curry Butternut Squash Soup

My friend Sally Baggett recently turned me on to this luscious and deeply satisfying soup. Here are the basics:
 

Sautee

  • 1 tablespoon of minced garlic and ginger

  • 1/2 cup of shallots in

  • 4-5 tablespoons of coconut oil

Add

  • 2 cups of water (or chicken stock)

  • 1/2 cup of coconut milk

  • 6-8 tablespoons of green curry paste (or to taste)

  • 1 teaspoon of salt

  • 12 oz of cubed butternut squash

Cover and let simmer for about 20 minutes

  • When squash is soft transfer to food processor and blend all the ingredients

For Garnish Mix:

  • 3/4 cup of peanuts

  • 3/4 cup of unsweetened coconut flakes

  • 1 tablespoon of coconut oil

Roast

  • Mixture and stir frequently for about 15 minutes or until coconut flakes are golden brown

Serve

  • Soup hot with garnish and encourage your dinner mates to squeeze a bit of lime on top to compliment the flavors

Bon Apetit! 

Schiacciata con L’Uva  (Focaccia with Harvest Grapes) from Tuscany with Love!

Schiacciata con L’Uva  (Focaccia with Harvest Grapes) from Tuscany with Love!

In honor of traditions and a traumatized wine country (raise your glass!) I urge to gather ‘round a harvest table to share food, stories and compassion.

*I use pre-made GF pizza crust*

  • Spread the best quality olive oil you can find on top of the dough

  • On top of the olive oil place about 2 lbs of harvest grapes, de-stemmed and dust the grapes with a bit of sugar to your liking

  • Sprinkle with chopped rosemary - about 2-3 tablespoons

  • And for extra measure I add of few more drops of olive oil

  • Heat at 350 for about 20 minutes (more for focaccia) or until grapes are soft

I drink with a hearty Syrah/Grenache blend

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