About threetoone

A Brooklyn based creative food consultant who specializes in smart, beautiful content.

Choc dipped Kumquats in a Choc-Orange Cornmeal Cake.

Notes: Kumquats are eaten whole, without peeling. They are vibrant, sweet, and tangy and a perfect vehicle for chocolate. Make sure you don’t pulverize the almonds to a super fine powder, as it’s nice to have a mix of larger slivers for crunch. This cake is a rich chocolate cake with with the texture of Corn Meal and Almonds. It contains no flour. The Chocolate Orange combination is delicious.


  1. Preheat an oven to 350 degrees. Pull out 1 and 3/4 sticks of Unsalted Butter to bring to room temperature. Grind 1 and 1/2 cups of Whole Raw Almonds in a food processor, leaving some big chunks and slivers.
  2. Cream 1 and 3/4 sticks of Unsalted Butter with 1 Cup of Superfine Sugar, 1 hefty Teaspoon of Vanilla Paste, (or Vanilla Essence) and slowly add 3 Eggs. Add Zest of 2 large Oranges. Mix.
  3. In a separate bowl fold lightly together the ground Almonds, 1 teaspoon of Baking Powder and 1 cup of Stoneground Yellow Corn Meal. (Like Indian Head brand.), a Pinch of Salt, and half a cup of Powdered Chocolate Cocoa Mix (that has sugar and dairy products added). Fold together.
  4. Gently mix the flour mixture into the butter sugar mixture and pour into a greased parchment lined 9 inch spring form pan.
  5. Bake until a wooden pick inserted into the center comes out clean, 45 minutes to 1 hour. Cool.
  6. Prepare Kumquats: Cut 1 lb of Kumquats in half lengthwise. Microwave 1 x 4oz bar of 70 percent Cocoa Bittersweet Chocolate in short 20 second bursts. Stir. Be careful not to scorch. Dip Kumquats into the melted chocolate and lay on a baking sheet covered in parchment to set. Pour leftover chocolate all over the top of cake. Arrange slices.
  7. Leave out on kitchen counter for the chocolate areas to set. (About 1-2 hours) and then serve, or cover and refrigerate for up to 2 days. When serving after refrigeration, allow to come to room temperature for at least a couple of hours.

Click here to see Instagram post of this tart. 

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Egg on Burdock Nest with Dal, and an Offer.

Thrilled to partner with FARM TO PEOPLE and offer this huge discount of $40 OFF your first two boxes, (that’s $20 off each box!) Use promo code DIMITYJONES on their website  to claim this exclusive limited time offer.
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FARM TO PEOPLE is an online source of seasonable, sustainably grown personally curated often handcrafted products from small farms, as local as possible. These fresh farm delicacies are hand picked and delivered to you weekly, with easy-to-follow recipes, recipe ideas and tips, with a mindfulness to minimal packaging and minimal footprint. The delivery range is DC to Boston, and places in-between, (like Chester, New Jersey, too!) Don’t forget: type in DIMITYJONES to get the 40 dollars off. So if you like to know where your food comes from-LITERALLY, and want to support local farmers and their small farms, this is for you! You can choose from a Meat box, or Vegetarian, Vegan or Paleo. Farm to People is 100% transparent, in that every item, in every box, is traceable back to it’s farmer or producer. Click here to retrieve the offer. 
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See my current Instagram story, for more info on Farm to Table.
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Pictured: Comforting and wholesome for a rainy day… Red Lentil Dal, with Garnet Yams (from Sunrise Ridge, Kirkwood, NJ), Carrots (Tuscarora Organic Growers, Hustontown, PA.) topped w/ fried egg (Lancaster, Leola, PA) with Scallions (Green Lane, Quarryville, PA) on a nest of fried Burdock (from Lancaster Farm Fresh, Leola, PA) All from my @farmtopeople box delivered fresh last night. Check out my Instagram feed for more info. 
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My Omnivore box this week also included… Ground Pork (from Stryker Farm, Saylorsburg, PA.) Savoy Cabbage (Dagele Brothers, NY) Miso Ramen Noodles (Sun Noodle, Honolulu, HI) Butterhead Lettuce, (Gehman Family Farm, Telford, PA) Shitake and Beech Mushrooms (Kennett Square, PA) and Bourbon Smoked Japanese Togarashi from @bourbonbarrelfoods from Louisville, KY.
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@farmtopeople #farmtopeople #knowyourfood #fresh #healthy
#eggs #whole30 #dal #yolkporn #delicious @thefeedfeed #feedfeed #onions #f52grams #instafood #cleaneats #buzzfeedfood #thekitchn #thebakefeed #bakeandshare #farmfresh #discount #offer #eeeeeats #promocode #burdockroot #yams #carrots #turmeric #garnetyams

Asian Pear Tart with Manouri Cheese and Citrus Glaze.

Notes: Asian Pears are circular and have a firm, crisp, texture. Manouri cheese is a rindless, semi-soft, with cream added. It’s sweeter and creamier than Feta. You’ll need a Mandolin, a pastry brush, One sheet of good quality store bought butter Puff Pastry, one Medium Asian Pear, one Medium Yellow Onion, about one stick of Unsalted Butter, half a Medium/Large Orange, Sugar, 1/4 cup of Manouri Cheese, (or a soft creamy Feta) crumbled, 1 Lemon, fresh Pea Shoots for garnish. 

First, pull out a sheet of frozen puff pastry to thaw on your kitchen counter. 2… Caramelize your Onion. Cut Onion into slices. Put a tablespoon of unsalted butter in a medium-hot regular sauce pan, when sizzling, add sliced onions, a pinch of salt, stir to coat onions, spread them out evenly over the pan and let cook. The goal is to gently cook the onions down till blonde-brown, not burnt or blackened. Lower heat to Medium-Low. Add a tablespoon of water, (or chicken stock if you have) that helps them steam a little bit and cook through. Keep an eye on them. The goal is to get them cooked evenly and not stick. They will be ready in a good 25-35 minutes. You can’t rush this process. You will have plenty left over but don’t worry, they are delicious stored in the fridge and you put them in many other dishes… (I threw some on fried rice, put them in a tomato puree with eggs and baked them in the oven with ricotta.) When done, set aside to cool. 3. Pre-heat oven to 400 degrees F. 4. Unroll puff pastry place sheet, place on a greased baking tray. 5. Scatter caramelized onions evenly over a circular area, don’t mound or pile up. 6. Using a Mandolin on setting 2, slice through a skin-on Asian Pear. Get same size middle-pieces, and cut them in half. So they look like half circles. (Store the smaller end-pieces in the fridge to put on cereal, or toss in a salad for another day. Or compost. Do not throw out. Try not to waste anything!) 7. Toss Asian Pear half circles in a little bit of Lemon juice to keep them from browning, while you arrange, then neatly arrange in cylindrical patten on top of the caramelized onions. Don’t over-think this, just do it. 8. Put a plate preferably just slightly larger than your cylindrical pattern and cut around pastry leaving a nice circle with a bit of pastry around the edges.

8. Melt half a stick of butter (microwave will do) and using a pastry brush paint over the pear slices and edges of the pastry, being careful not to dislodge arrangement. 9. Place in oven setting a timer for 15 minutes. Check tart after this time, and brush with more butter if it looks dry. Don’t forget the pastry edges. Giving them a nice buttery coat will ensure they cook up golden and brown. Leave in for another 6-12 minutes, checking on it regularly till the pear is cooked through and the crust is golden. 10. Meanwhile, squeeze half a medium-large Orange into a heavy-based saucepan. Add a heaped tablespoon of Sugar. Put on low heat and stir till sugar melts. (Keep warm but don’t cook. If it cools it will harden.) 11. Using your pastry brush again, glaze tart with sweet Citrus Orange Sugar liquid. Sprinkle with crumbled Manouri Cheese and fresh Pea Shoots and serve immediately. Serves 4 as a snack, 2 as lunch.


 

FARM TO TABLE offer! Thrilled to partner with FARM TO PEOPLE and offer this huge discount of $40 OFF your first two boxes, (that’s $20 off each box!) Use promo code DIMITYJONES (one word, no spaces) on their website, click here, to claim this exclusive offer.
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FARM TO PEOPLE is an online source of seasonable, sustainably grown personally curated often handcrafted products from small farms, as local as possible. These fresh farm delicacies are hand picked and delivered to you weekly, with easy-to-follow recipes, recipe ideas and tips, with a mindfulness to minimal packaging and minimal footprint. The delivery range is DC to Boston, and places in-between. So if you like to know where your food comes from-LITERALLY, and want to support local farmers and their small farms, this is for you! You can choose from a Meat box, or Vegetarian, Vegan or Paleo. Farm to People is %100 transparent, in that every item, in every box, is traceable back to it’s farmer or producer.
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Click on my Instagram Highlights story, on my profile for more info about the company.

Tart pictured above is made from Asian Pear (from Coopersburg, PA), on a Caramelized Onion base, sprinkled with Manouri Cheese (from Murray’s, NY) with Pea Shoots (from Tuscarora Organic Co-Op, Hustontown, PA.) and an Orange Glaze (Navel Oranges from Triple J Organics, Mission, TX) All from my @farmtopeople box delivered fresh last night. ❤

Crisp Apple and Calabaza Squash Tart, with Sage.

Cover an 11-inch shallow, removable bottom, quiche tin with pre prepared butter puff pastry. (I like White Torque from France.)

Open a packet of @LoveBeets White Wine Balsamic, Beets. Pour contents into a bowl and add a splash (or about a third of a cup) of water.

Purchase 4 medium sized apples. (I like Pink Lady.) Purchase a 4 lb wedge of Calabaza Pumpkin Squash. Slice apples with a mandolin- across ways, (setting number 2, or the second smallest setting on the mandolin.) and dip each slice, quickly, in the beet water. Set aside. (The vinegar in the beet liquid will keep the apples from browning.)

Cut the Calabaza into large wedges of at least 2 and a half width, and mandolin them, set aside. With a 2 and a half diameter cookie cutter, cut Calabaza sliced, into circular disks.

Layer up the pie with alternate squash circles, and cross cut, beet dipped, apple slices in circular pattern or any pattern of your choosing.

Melt one stick (or 8 tablespoons) of unsalted butter in a small pan, with half hand-full of fresh Sage leaves. When just melted, brush top of tart with the sage butter, (not leaves), trying not to dislodge layers.

Put tart in a pre-heated 325 degree oven for 1 hour and 20, to 35 minutes, or until tart smells fragrant, and the apples are cooked through and starting to brown on top, and releasing juice at their bottom. During the cooking process you’ll need to brush the tart again with the butter sage mixture after 30 mins, and then again when an hour is up.

Remove tart, and while warm, sprinkle entire tart with good quality sea salt, to taste.

Dot with the fried sage leaves from the butter sage mixture, and also chiffonade/chop a few fresh sage leaves and sprinkle over the top.

Serve tart immediately, while warm. Serves 8, as an appetizer. You could also serve each wedge with a big generous dollop of mascarpone, or a little shaved parmesan. Or, if you like some spice, you could dry roast some pumpkin seeds in a pan in a little salt, sugar and cayenne pepper and scatter on top, to provide bite, texture, and crunch.

Dimity x

Caramel Molasses Upside Down Banana Cake

Preheat oven to 350 degrees. In a small bowl put dry ingredients: 1 1/2 cups of All Purpose flour, 1 1/2 teaspoons of Baking Powder, 1 teaspoon of Salt, 1 teaspoon of ground Cinnamon. Set aside. In a cast iron skillet on the stove top, put a half cup of raw sugar and 2 tablespoons of Blackstrap Molasses, with 5 tablespoons of Unsalted Butter and scrape in the seeds of one vanilla pod. (I prefer @heilalavanilla.) Sprinkle with a heavy pinch of salt. Wait until sugar granules are dissolved and not at all crunchy. Don’t let burn. Pour into a greased 9 inch oven safe metal baking pan. The caramel will be scorching hot, so be careful. It will also set quickly, which is fine. Top with sliced banana, any way you wish. In another bowl with a mixer and paddle, cream 8 oz unsalted butter with a half cup of granulated sugar. Add half a cup of whole milk, 2 whole eggs, and one teaspoon of Pure Vanilla Extract (I prefer @heilalavanilla) Mix gently till combined. Pour in dry ingredients, and fold together. Then pour mixture over the top of the banana and caramel and bake for 30-40 minutes or until browned and bubbling. Remove from oven and carefully flip over onto a plate. Serve warm with Salted Caramel Ice Cream and sprinkle if wish, with fresh Thyme.

Recipe was inspired by the fabulous baker @davidlebovitz.

Avocado Cake.

I’ll let you in on a secret. I don’t like putting my oven on mid August, in New York. Or actually, in July, either. 😊 🔥The answer? Chilled, No-bake, Raw, Citrus Avocado Slice, and Avocado Key Lime Frosting, with sugary Orange flavored ‘bursts’. The base is Pecan, Pepitas and Dates. Recipe to come!