Roasted Korean Cauliflower

By Libbie Summers
Assisted by David Dempsey
Chamber Apron in Grey Linen: Libbie Summers’ Yum Yum Smile Shop
Kitchen Towel in Dark Sand Linen: Libbie Summers’ Yum Yum Smile Shop

Caramelized at the edges and on the edge of spice. This Korean Cauliflower recipe is the healthier sister to the fried variety but packs the same flavor punch! 

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Roasted Korean Cauliflower
serves 2-4

What you need: 
2 tablespoons coconut oil
1 head cauliflower, cut into bitesized florets
1/3 cup gochujang (red pepper paste)
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon rice vinegar
3 scallions, chopped

What to do: 
1. Preheat oven to 450ºF. Line a baking sheet with foil.
2. Melt Coconut Oil: If your oil is solid, spoon the coconut oil onto the baking sheet and place in the oven just until starting to melt (it will continue to melt).
3. Start Roasting Cauliflower: Place cauliflower on the baking sheet and toss to coat with the coconut oil. Spread out evenly and roast for 15 minutes.
4. Make Sauce: In a large mixing bowl, stir together the gochujang (pronounced, GO-CHEW-JANG), honey, soy sauce and vinegar.
5. Finish Cauliflower: Remove cauliflower from the oven and add to the bowl of sauce. Toss to fully coat. Return to the baking sheet and roast until edges are caramelized (about 15-20 minutes).

To Serve: Garnish with chopped scallions and serve.
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Walnut, Apricot and Blue Cheese Pull-Apart Bread

By Libbie Summers
Photography Chia Chong

One easy dough…many delicious recipes.

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Walnut Apricot and Blue Cheese Pull-Apart Bread
makes 1 loaf

What you need: 
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2  teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup butter, cubed plus 2 tablespoons melted
1 cup buttermilk
1/2 cup toasted chopped walnuts
1/4 cup chopped dried apricots or pears
3 ounces crumbled blue cheese

What to do:
1. Preheat oven to 425º F. Spray a 9×5-inch loaf pan with nonstick cooking spray and set aside.
2. In the bowl of a food processor, pulse the flour, baking powder, baking soda, salt and pepper until combined. Add the cubed butter and pulse until the mixture forms pea-size pieces. Add the buttermilk and pulse just until a soft dough forms. Turn the dough onto a well-floured work surface and knead it gently three times.
3. Roll the dough out into a long thin rectangle (24×8-inches).
4. Brush the top of the dough with 1 tablespoon of the melted butter.
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5. Spread walnuts, apricots and blue cheese over the dough and press into the dough (slightly) with your hands.
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6. Use a sharp knife to cut the dough in half lengthwise and then cut the dough widthwise into nine equal-size strips. You will have eighteen equal pieces of dough.
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7. Stack all but one piece of the dough on top of each other with the toppings facing up. Place the final piece on the top with the toppings facing down. The dough is sticky enough that the stack will hold together when pressed a little so don’t worry. This is going to be a bit messy and that’s cool.
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8. Carefully lay the stack on its side in the prepared loaf pan. Sprinkle any of the contents that may have fallen out onto the top of the dough. Separate the slices a little with your fingertips and brush the top with the remaining 1 tablespoon melted butter.
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9. Bake the loaf for 30 minutes, until it has risen and is golden brown. Let cool slightly before removing from the pan and serving.
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Try these other topping combinations:
•Seed Pull-Apart Bread (1 tablespoon poppy seeds, 1 tablespoon toasted sesame seeds, 1/3 cup sunflower seeds and 1/3 cup pepitas)
•Greek (1 cup chopped Kalamata olives, 1 tablespoon chopped fresh dill, 1 cup crumbled feta cheese)

 

Radish-Inspired Floral Centerpiece!

By Libbie Summers
Assisted by David Dempsey
Tabletop Linens from Yum Yum Smile Shop

“When I asked her to tell me a food the inspired or held a special memory for her, she quietly whispered “radish”. And so a luncheon table was set in her honor..”

 

I wanted to honor a friend by setting a table inspired by her favorite vegetable, radish. I started with a foam head form from my local craft store, and three dozen pink geraniums in three different shades of a radish – the idea was to duplicate the beautiful ombre color of a radish. I carefully removed the tops from the stems and pinned them to the foam head using long corsage pins. From the back, I pinned darker pink or reds and in the front I pinned the lighter pinks. Once finished I added a fun temporary tattoo from Tater Tats! Isn’t she beautiful?!

Radish-Inspired Floral Centerpiece by Libbie Summers

To set the table: I used white hand thrown plates, pink water glasses, rosé glasses, gold flatware, and Agen Linens Napkins from Yum Yum Smile Shop!
Radish-Inspired Floral Centerpiece by Libbie Summers

We opened a great bottle of rosé, poured two glasses and sat to eat.

The coarse; a fresh greens salad with matchstick radish, a sprinkle of fresh thyme and a drizzle of homemade Raspberry Jam Vinaigrette dressing.

Raspberry Jam Vinaigrette
(sweet, smooth and pretty)

What you need:
1 heaping tablespoon raspberry jam
Juice of 1 large lemon
2 tablespoons apple cider vinegar
1/3 cup canola oil
Flake sea salt
Coarsely ground black pepper
What to do:
Whisk jam, lemon juice, vinegar and oil vigorously together. Salt and pepper to taste.

Radish-Inspired Floral Centerpiece by Libbie Summers

 

 

Avocado Goat Cheese Dip (Video)

by Libbie Summers
Assisted by David Dempsey

Trust me, THIS will be your go to dip/spread recipe! Make any multiples of it you like. It just keeps getting bigger and better! 

What you need:
1 clove garlic
1/4 t ground cumin
1/4 t flake sea salt
1 ripe avocado
3 T lime juice
4 ounces goat cheese
4 ounces  cream cheese

What to do:
In a bowl combine avocados, garlic, cumin and salt. Use a molcajete, blender or food processor to mix ingredients together. Add lime juice, cream cheese and goat cheese pulsing until smooth and blended well. Add a bit more salt, if necessary.

Rhubarb Profiteroles

Recipe and Styling by Libbie Summers
Photography by Chia Chong
Assisted by Candace Brower

Once you master the art of making a pâte a choux (an airy cream puff dough) the possibilities of its use are endless. You can fill the baked dough with a savory or sweet mixtures. In honor of our rhubarb week, we chose sweet.

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Rhubarb Profiteroles
makes approximately 15

Ingredients:
1 cup milk
1 tablespoon light brown sugar
6 tablespoons butter
Pinch salt
1 cup all-purpose flour
4 large eggs, and 2 egg whites
Pastry Cream (recipe to follow)
Rhubarb Puree (recipe HERE)

Directions:
Preheat oven to 400 degrees F. Line two baking sheets with a silicon mat or parchment paper and set aside.

In a large heavy bottomed saucepan add the milk, brown sugar, butter and salt. Bring to a boil. Reduce heat to medium and add the flour all at once. Using a wooden spoon, stir crazy fast until the dough pulls away from the sides of the pan and a tight dough forms, about 2-5 minutes.

Transfer the dough into the bowl of a standing mixer, fitted with a paddle attachment. Turn the mixer on low allowing the dough to cool for about 4 minutes. Slowly add the eggs one at a time, making sure the egg is completely incorporated before adding the next. Once all the eggs are added continue mixing until the dough is smooth and shiny.

Transfer the dough to a piping bag fitted with a large plain tip. Pipe golf ball-sized mounds onto the baking sheets, leaving 1 inch between them. Cook for ten minutes, then turn the oven down to 350 degrees and continue cooking for 15-20 minutes or until they are golden brown. Allow to cool completely.

To assemble: Cut the profiteroles in half. Swirl some or all of the Rhubarb Puree into the chilled Pastry Cream before filling a piping bag with it. Pipe a generous amount of the filling onto the bottoms of each profiterole. Replace the top and serve.

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Pastry Cream
makes about 3 ½ cups

Ingredients:
2 ½ cups milk
8 egg yolks
2/3 cup sugar
1/3 cup cornstarch
1 tablespoon vanilla paste
2 tablespoons butter

Directions
In a large heavy bottomed saucepan heat the milk on medium high heat until it starts to simmer. While the milk is heating whisk the egg yolks, sugar, vanilla paste and cornstarch together in a separate bowl. Temper the milk into the egg yolk mixture by slowly ladling a cup of the hot milk into the bowl and whisking constantly. When the egg yolks are tempered add to the pot. Whisk constantly until the pastry cream starts to thicken making sure it bubbles. Add in the butter. Strain through a wire mesh strainer to remove any lumps and allow to cool.

NOTE: Make sure to put plastic wrap directly onto the pastry cream when storing to prevent it from developing a skin.

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