Will Cook For Friends

Chocolate Coconut Rum Balls - snockered snowmen!

2012-02-27T08:07:00.001-05:00

(Chocolate Coconut Rum Ball Snowmen - recipe in post)

Are you ready to rummmmmball?!

I don't know about you, but I had one crazy good weekend. I was looking forward to a long awaited girls night, with friends I hadn't seen in far too long, when it dawned on me that - duh! - I should have something tasty to bring to the party. Clearly, my first thought was chocolate. And my second thought, booze.

Rum balls not only fit both categories, but are so incredibly easy to make it was an instant no-brainer. Plus, they're vegan... just in case I was forgetting any dietary needs.

Feeling inspired by the (very late) winter - snow falling in great cotton-ball flakes all over the yard - I decided to add a bit of whimsy to the scene and make them into snowmen. Wee, drunken snowmen. Seriously, how cute are they?

This one had a bit too much rum, me thinks.

Chocolate Coconut Rum Balls
(Adapted from The Mother)

1 1/2 cups animal crackers or vanilla wafers
1 1/2 cups walnuts, toasted (or almonds, pecans, hazelnuts...)
3/4 cup sweetened shredded coconut
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup agave, brown rice syrup, or corn syrup
1/4 cup rum (or other liquor - Amaretto or bourbon would work well)
Optional: 1/8th tsp. coconut flavoring (or other extract)

More coconut, powdered sugar, chocolate, or chopped nuts for coating

Method:

In a dry skillet over medium heat, toast the nuts until fragrant and flavorful. Add animal crackers (or wafers), nuts, and coconut to the bowl of a food processor and pulse until finely ground. Or, if you don't have a food processor, crush/shop finely.
Combine all ingredients in a bowl, and chill 5-10 minutes in the fridge. Scoop about 1 TBSP and shape into a ball, then roll in whatever coating you like. I used coconut and powdered sugar for my snowmen.
Store in an airtight container for up to a week or two. These are best enjoyed 1-2 days after making, to allow the rum to really soak in.

Drunken Snowman Love.

Sprouted Quinoa Salad - superfood supper, made raw

2012-02-23T19:12:00.001-05:00

(Sprouted Quinoa Salad with Goji Berries, Almonds, and Kumquats. Raw, vegan, gluten-free - recipe in post)

What are these 'super foods' I keep hearing about? I'm beginning to think the whole fad of "super" this, and "super" that has all gotten a little out of control. Yeah, some foods are pretty dang awesome - nutritionally as well as tastily - but aren't all foods technically "super"? I mean, think about it. How amazing is it that when we eat a potato, our bodies break it down into sugars, proteins, and over twenty different vitamins and minerals. How incredible is it that we can, and have, lived off virtually nothing else? So why isn't the potato a super food?
Now it seems like the label is slapped onto just about anything foreign or unusual to us - a fruit or berry that's been shipped in from the other side of the world. And while the nutritional information may be baffling, is it really so much more "super" than, say, a banana?
I'm not debating that there are certainly some foods more super than others - I'm just saying we've gotten a little hasty with it, is all.

All ranting aside, though... this salad is pretty super. Comprised of one of my favorite so-called super foods, Quinoa. Probably one of the most under-appreciated ones out there, but with it's popularity growing I thought I would share another, perhaps less familiar, way to prepare it - raw.

Raw diets are nothing new. The basic idea behind them is that foods contains many nutrients, as well as the things our bodies need to digest and utilize these nutrients - but that cooking often times destroys many of the necessary, naturally occurring, compounds. That means we get significantly less of the things we need, and that much of what we do get has been compromised.
To a certain extent I agree with this - think about steamed vegetables, for instance, and how quickly the color drains from them and the water becomes rich like broth. Whatever's being left behind in that water isn't going into our tummies anymore, it's going down the drain. And it isn't hard to imagine the vitamins and proteins breaking down and deteriorating when heat is applied.
Of course, some foods require cooking - cannot be eaten without it - to remove poisons, toxins, or to make them otherwise suitable for digestion - but being raw isn't as limiting as it sounds. Many foods that can't be digested in their normal state can be sprouted - including most beans, grains, and seeds.
I went raw/vegan for a time, and was happily surprised by all the options available to me. I never got bored - in fact, just the opposite. I was continuously discovering new and exciting ways to use food, while keeping it raw.

Of course, I'm neither raw nor vegan for now, but whether or not you're interested in being 'raw', it never hurts to keep some whole, unadulterated foods in your diet. So long as their delicious, that is!

First - how to sprout quinoa!

If you have a sprouter, you can follow the instructions provided with it. Otherwise, this method has worked for me every time.
This will make approx. 2 cups of sprouts, enough for one batch of salad, and takes a couple days (pretty fast, for sprouting!)

In a bowl of other container, combine 1 1/4 cups dry quinoa with enough water to thoroughly cover. Give the quinoa a swirl to make sure the water has reached everything. Let this sit for 10-12 hours, or overnight, at room temperature.
Thoroughly rinse the quinoa through a cheesecloth or other very fine strainer with cool water.
Line a baking sheet with paper towels, and spread the quinoa evenly across it.
Cover with another layer of paper towels, and let the quinoa sit at room temperature for 6-8 hours.
Uncover the quinoa and rinse again through a fine strainer. Return to the paper towel covered tray, cover, and let sit for another 6-8 hours.
Continue this, rinsing every 6-8 hours, until the sprouts are as long as you'd like them. I like to keep them short, and it usually only takes 2-3 rinse cycles. After your final rinse, keep the quinoa uncovered to help it dry out. The drier it is, the better it will store in the fridge. Sprouted quinoa should last several days in a chilled, sealed container.

(This is about how long I like my sprouts, but you can sprout for a couple more rinse cycles if you like.)

Sprouted Quinoa Salad
Raw, vegan, gluten-free

2 cups sprouted quinoa (about 1 1/4 cups dry)
2 TBSP ground flax seed meal
1/2 cup sliced or slivered almonds - or other nuts, if you like
1/2 cup fresh fruit - I used kumquats, but fresh apple, pear, or other sweet citrus would work well
1/4 cup dried fruit - I used Goji berries to keep with the 'super food' theme, but cranberries or raisins would be delicious
1/4 cup raw seeds - I used sunflower (or you could use sprouted sunflower seeds)
1/2 cup fresh leafy greens - I chose kale, though rainbow chard or spinach would be nice
1/4 tsp. salt
1/4 tsp. powdered ginger
1/8th tsp. garlic
1/8th tsp. cayenne (optional)

(Clearly, you can feel free to use whatever you'd like in this salad. Use the amounts as a guide, but feel free to change up the fruit, nuts, seeds, and even the spices to whatever appeals.)
Method:

Toss all ingredients to combine, and enjoy! Store any extra in a sealed container in the fridge for up to a few days.

Of course, you could make the same salad with cooked quinoa, toasted almonds, roasted sunflower seeds, and sauteed greens... but why would you? Complete protein, full nutrients, and delicious flavor. All of the things the body needs!

Macaroni Con Queso - Mexican Mac and Cheese

2012-02-21T10:43:00.000-05:00

(Macaroni Con Queso - recipe in post)

Sometimes, I'm a genius. The brain wad starts firing, and before I even know what's hit me I've had a great idea - that's right, I'm not going to tone it down for you, I'm brilliant. Sometimes.

This, if I do say so myself, was one of those times. Macaroni Con Queso - or Mexican Macaroni - was the result of staring into the fridge and realizing I was pretty much food broke, except for cheese and a jalapeno pepper. Leave it to me to turn a sad situation into a tasty invention!

Here's what you'll need:

Macaroni Con Queso

1 lb. elbow macaroni
8 oz. cheddar cheese, shredded
2 oz. monterey jack cheese, shredded
2 TBSP unsalted butter
2 jalapeno peppers, diced or sliced into rounds (optionally seeded/deveined)
1/2 onion, diced fine
2 cloves garlic, minced
1/2 cup corn
1/4 cup sour cream
1/4 cup milk
1/4 cup salsa (or pico de gallo)
1/4-1/2 tsp. crushed red pepper flakes, or to taste

Optional: hot sauce, to finish (Cholula, if you can find it, works best here)
Optional: cilantro, to garnish (I wish I had this, the photos would be 100 times prettier!)

Method:

Bring a large pot of salted water to a boil. Cook the pasta until al-dente, drain, and set aside.

While the water is coming to a boil, heat another pot or sauce pan over medium-high. Optionally remove the seeds and veins from the jalapeno to get rid of some of the heat. Add the butter, jalapeno, onion, and garlic to the pan and saute for 2-3 minutes to soften. Stir in the corn and turn off the heat.
In a small bowl, combine the milk, sour cream, and salsa. Add to the pot, off the heat, while stirring. Add the cheese one handful at a time, stirring until melted in between handfuls. If necessary, turn the heat back on to low.
Stir in the pasta and crushed red pepper flakes, and serve.
Finish with a dash of hot sauce for the full experience.

(You'll just have to imagine a beautiful drizzle of hot sauce, here... I'm only brilliant sometimes.)

So good. So smart. You're welcome.

Yamburgers! With Sweet Potato Fries, for good measure...

2012-02-19T09:32:00.003-05:00

(Sweet potato black bean and corn patties with chipotle cilantro 'cream' and sweet potato fries - vegan - recipe in post)

I'm not gonna lie, I love a big juicy hamburger. Go ahead and top it with bacon while you're at it, and I'll be a happy girl. But carnivorous tendencies aside, because they by no means negate the deliciousness of this veggie burger. So if you're thinking to yourself 'why would I bother making a meat-free burger when I eat meat?' - don't. This burger doesn't deserve such blatant discrimination. In fact, it won't stand for it! It's too good for that.

Top this flavor packed patty with a dollop of (vegan) chipotle/cilantro/lime cream and a few slices of avocado and you are just asking for tasty, tasty trouble.

(Unleash your inner vegan... you know you want to.)

Yamburgers with Chipotle Cilantro Cream and Yam Fries
(Vegan and gluten-free - makes 8-10 patties)

2 large sweet potatoes (about 2 lbs.), cut into 1/2 inch cubes
15 oz. black beans, drained
1 cup sweet corn
1/2 onion, finely chopped
3/4 cup quinoa, cooked
1/2 cup rolled oats (or almonds)
2-3 cloves garlic, minced
1 TBSP cumin
1 tsp. chili powder
1/2 tsp. coriander
1/2 tsp. paprika
1/2 tsp. oregano
1/2 tsp. salt
1/4-1/2 tsp. crushed red pepper flakes, or cayenne (more or less to taste)
1/4 tsp. cracked black pepper

Oil for pan frying.

For the chipotle/cilantro cream:
2 cups raw cashews, soaked in water (can be replaced with 1.5 cups vegan sour cream or mayonnaise)
2 chipotle peppers in adobo sauce
2 limes, juiced
2 cloves garlic
1/2 cup fresh cilantro, packed
Pinch of salt

For the fries:
2 sweet potatoes
2 TBSP olive oil
1 tsp. cumin
1/2 tsp. salt
1/4 tsp. cayenne
a few grinds black pepper

(Note: for those who are anti-sweet potato - blasphemy! - you could always replace them with regular spuds.)

Method:
Cube your potatoes (leaving the skin on) and either oven roast (400f.), steam, or microwave in a large heat-safe bowl with a couple TBSP water until tender - I find the microwave to be a real time saver, and takes about 6-8 minutes. Stop to give them a stir every minute or two, until mashably soft.

Meanwhile, cook your quinoa. A 1/2 cup of dry will make enough for the burgers, but feel free to make extra. Add the quinoa to a small pot over medium heat, and let it toast for a minute or two. Add double the amount of water, bring to a simmer, and cover. Let cook 12-13 minutes, turn off the heat, and let it sit without removing the lid for another 5 minutes.

Meanwhile, meanwhile... Add your oats (or almonds) to the bowl of your food processor and pulse until it looks like very coarse flour. About 30-40 pulses.

In a large bowl, combine about 2/3rds of the beans, and 2/3rds of the sweet potato. Mash with a potato masher until slightly chunky and not quite smooth. Add in the rest of the beans, sweet potato and all of the seasonings. Give it another mash or two, keeping some of the texture.
Add all the other ingredients, and stir to combine.

Heat a skillet over medium-high, and add a drizzle of oil. Form about 1/2 cup of the mixture into a tight ball, then press it between your hands into a patty. Place patties in the hot skillet and cook 4-5 minutes per side. Remove to a plate in the oven to keep warm, and repeat with the rest of the mixture. Add oil and adjust the heat on the pan as needed.

For the chipotle/cilantro cream:
If you're using vegan sour cream or mayo, simply combine all ingredients in your food processor.
If not, drain the cashews and dump them to the food processor. Add the juice of both limes, and blend until smooth. Slowly add 3/4 - 1 cup water, until the cashews are about the consistency of a thick sour cream.
Add the peppers and garlic, blend until smooth, and then add the cilantro. Pulse a few times to combine, and season with a pinch of salt to taste.

For the fries:
Preheat the oven to 400f.
Cut the sweet potatoes into thin, uniformly sized matchsticks. Toss with the oil, then the spices, and spread on an aluminum-foil covered baking sheet. Keep them spaced so they don't steam themselves.
Bake on the lower rack of the oven for 12-15 minutes, then take them out and stir/flip them over.
Return them to the oven, reduce the heat to 350f., and continue to bake for another 12-15 minutes.
Turn off the heat, and crack the oven door open. Let them sit in the heat of the oven to lose some of their steam for another 5-10 minutes before serving.

(Tip: extra chipotle/cilantro cream makes a great dip for the fries!)

You know what I love about these? Besides the taste. And how easy they are to make. And how good for you they are. And... sorry... you know what I love about these? They aren't trying to pretend to be meat! They aren't made of overly processed soy, or "textured vegetable protein" - and they don't taste like a hamburger. They taste like... well, yamburgers! Really, really delicious yamburgers!

I'm pretty sure the only way you could not like these is if you don't like sweet potatoes. Which I can only imagine is like your taste buds being color blind, and they can't see red - you're missing out on a whole world of flavor! But, as I said... they can easily be substituted with regular potatoes for a (less awesome) but still delicious, burger.

Perfect for a meatless monday, or any day of the week!

I'm a big fan of sweet potatoes - as burgers, fries, chips, grilled, skewered, in soup, pies... the list goes on and on. What's your favorite way to use these sweet spuds? Let me know in the comments!

Jambalaya - bring on the Mardi Gras!

2012-02-17T07:54:00.001-05:00

(Jambalaya of chicken, shrimp, andouille sausage and rice - recipe in post)

Jambalaya! It just sounds fun doesn't it? Makes me think of jazzy bras instruments and cajun dancing... although I've never been to New Orleans.
The Boyfriend's family has, however, and are big fans of the cuisine - and that was the first thing I remembered when it came to making a meal for them. Good, robust, southern cooking... that I could do! I couldn't ask for anything easier. Meat and rice, a couple of veggies, a handful of creole seasonings, and you're well on your way to a big helping of happiness.

And how fitting, with Mardi Gras right around the corner? Even though I don't participate in lent, or the traditional Ash Wednesday fasting, I certainly don't have any gripes about a big hearty meal on Fat Tuesday.

I chose some of the classic Jambalaya fixings of chicken, shrimp, and andouille sausage, but whatever combination of meats (or even non-meats) you prefer will do. The level of heat is adjustable as well, so whatever your taste this dish is sure to please.
Yes, I hear the Jambalaya purists cringe when I suggest this could be made meat-free, but what can I say - add some of the same seasonings as would be in a good sausage, but replace the protein with veggies or tempeh, and you're set for one tasty vegan meal!

Jambalaya
(Recipe very loosely based off The Lee Bros. Southern Cookbook)
Makes ~6 servings

1 lb. skinless chicken thighs - bone in
1 lb. shrimp, with tails
1 lb. andouille sausage
3.5 cups chicken broth
5-6 bay leaves
1 tsp. canola or vegetable oil
1 large onion, chopped
1 bell pepper, chopped
5-6 cloves garlic, minced
1/4 tsp. freshly ground black pepper
18th-1/4 tsp. cayenne or red pepper flakes (or less to suite your tastes)
1 tsp. celery seeds
1/2 tsp. dried basil, oregano, and thyme
1/4 tsp. tumeric
32oz. can whole peeled tomatoes (reserve the juice from the can)
2 cups long grain rice (white or brown)
Salt to taste

Method:

In a pot over medium heat, combine chicken broth, shrimp tails, and bay leaves. Let simmer 20-30 minutes while you prepare the rest of the meal.

In a large heavy-bottomed pot, or Dutch oven, add 1 tsp. oil over medium-high heat. Add the sausage and cook 3-4 minutes per side, or until well browned. Remove to a plate and set aside.

Season the chicken thighs on both sides with salt and pepper, and add to the pot with all the fat from the sausage. Cook about 3-4 minutes per side, or until browned. Remove from the pan and set aside.

(Optionally spoon away some of the fat in the pan if it looks like to much, or to make it slightly less rich.)

Add the onions, bell pepper, and garlic. Stir and saute for 1-2 minutes, then add all of the spices. Let the spices cook for a minute or so to release some of their flavor into the oil, then add the tomatoes, mashing them up with your spoon as you go.

Slice or chop the sausage, and return it and all of the chicken to the pan.

Strain the chicken/shrimp broth into a large measuring cup, and add enough of the reserved tomato juice to make 3 cups of liquid (for white rice) or 3.5 cups (for brown rice) - use a little more chicken broth if you don't have enough tomato juice.

Pour the liquid into the pot, then add the rice. Stir to make sure it's evenly distrubuted, then reduce the heat to medium-low, cover, and cook for about 35 minutes. Uncover, stir in the shrimp, and continue to cook as needed until the rice is tender and most of the liquid has been absorbed.

At this point the chicken will be fall-off-the-bone tender, and you can either serve it as is, one thigh per serving, or pick the bones out and shred the meat into the rest of the dish.

Season to taste, and enjoy!

Easily customizable, freezable, reheatable, and crowd-pleasable. If you're looking for a whole lot of flavor with not a whole lot of effort, this is where it's at.

Be prepared to fall in love, because this is one recipe I plan to revist again and again. Definitely one for the books... The cookbooks, I mean.

Happy feasting!

Lobster Fettuccini with Saffron Vanilla Cream Sauce

2012-02-15T10:44:00.009-05:00

(Whole Lobster Meat atop a bed of freshly made pasta, drizzled with Saffron Vanilla Cream Sauce - recipe in post.)

Lobster is easily the most decadent dinner for two around, but with a delicate drizzle of cream, a pinch of saffron, and a hint of vanilla... this dish is Aphrodite's direct competition.

As you know, I'm not a big subscriber to the Valentine's Day Hallmark Phenomenon - most years I'd happily let it pass me by - however, this February 14th was not only V-Day, but a minor anniversary for The Boyfriend and myself.

(Us - photo by me, special thanks to The Dad for the inspiration)

And I can think of no better way to celebrate than with candlelight. Candlelight, and really, really good food.

(Food to feed the soul, and eachother)

This meal may look intricate and complex, but its true elegance is in its simplicity. The ingredients are few, the preparation is easy - the execution, flawless.

Although Lobster and Saffron don't fit into everyone's budget, when it comes to a special occasion there is no better way to get your money's worth. My best advice when using expensive ingredients is not to skimp - buy the best you can buy, in the amounts you need, and you will never regret it.
Better than even the most upscale restaurant, and easily for half the cost of eating out - need I say more?

Lobster Fettuccini and Saffron Vanilla Cream Sauce
(Inspired by Daphne Oz's Lobster with Chardonnay Butter)
Serves two

1 whole lobster (or about 1/2 lb. lobster meat)
1/2 lb. fresh pasta*
1 cup white wine (use what you like, not cooking wine)
1 shallot, finely chopped or grated
1/2 gram saffron - reserve a few threads for garnish
1/2 vanilla bean
1/2 cup heavy cream
1/2 lb. unsalted butter, cubed and chilled
1/2 tsp. vanilla extract
1/4 tsp. freshly grated nutmeg
Small pinch of salt and pepper

*For the pasta:
3/4 cup all-purpose flour
1/4 cup other flour (whole wheat, semolina, or more all-purpose)
1/4 tsp. sea salt
1 egg
1 TBSP olive oil
2-3 TBSP water, as needed

Method

For the pasta:
In a bowl, stir together the flour(s) and salt. Make a well in the middle and add the egg and olive oil. Begin to stir with your fingers, adding water 1 TBSP at a time until it becomes a shaggy mass. Dump it onto your counter top and knead for 4-5 minutes until the dough is smooth and stiff. If it is at all sticky, add a little flour. Too dry, a few drops of water.
Form the dough into a ball, wrap in plastic, and let rest on the counter for at least 1 hour, or for up to a couple days in the fridge - this resting period is key!
When you're ready to use the pasta, remove the plastic and roll to your desired thickness. If you're doing this by hand, go as thin as you can. Cut the pasta and boil in a pot of salted water for 2-3 minutes, or until al-dente. Strain the noodles and toss with a small pat of butter or drizzle of oil to keep them from sticking together. Set aside.

For the lobster:
When using whole lobster, try to buy it the day you plan to make the meal. If you aren't cooking it immediately, store it in the fridge - this will help it last, and will also make the lobster more lethargic. If you are planning to use it right away without refrigeration, I suggest putting the lobster in the freezer for 5-10 minutes prior to cooking to help numb it.
Bring a large stock pot full of heavily salted water to a rapid boil. You want enough water to submerge the lobster, but not so much that the pot overflows. Carefully drop the lobster head-first into the water, cover with a lid, and cook until it has turned bright red all over - about 8-12 minutes. Note that the cooking time will vary depending on the size of your lobster.
Using tongs or two slotted spoons, carefully remove the lobster to a plate and let cool.
Once cooled to the touch, crack the claws and arms and remove the meat to a small bowl. Twist the tail off, and using kitchen shears cut through the shell to remove the meat. Make an incision, or cut in half, the tail to reveal the 'vein' running down the middle of the backside. Rinse this away with your fingers under running water.
Serve the lobster meat whole, or chop it into bite-sized pieces.

For the sauce:
In a saucepan over medium-low heat, add the white wine, shallot, and saffron. Cut your vanilla bean lengthwise and scrape the seeds from 1/2 of the bean into the pot. Add the pod itself, as well.
(Tip: save the other half of the bean for later, or scrape it into a container of sugar to make vanilla-sugar.)
Cook, stirring occasionally, until the wine has reduced to just 1-2 Tablespoons.
Add the cream, and reduce the heat to low. Let this cook, stirring frequently, until it has thickened enough to coat the back of a spoon.
Begin adding the butter slowly, just one Tablespoon at a time, whisking/stirring until the first pat has completely melted before adding the next. Keep stirring continuously until all the butter has been added and melted.
Add the vanilla extract, the freshly grated nutmeg, and a pinch of salt and pepper to taste - be careful with the salt, you don't need much.
Toss the noodles and lobster meat into the cream sauce, and serve with a glass of wine and a pinch of saffron threads for garnish.

Avec l'amour ~ Bon appétit!

Vanilla is not so strange a combination with lobster as it may seem. The sweetness of the meat mingled with the warmth of the vanilla is actually a fairly classic combination. And, while saffron may conjure images of Spanish dishes of chicken and rice, I find that its delicate floral flavor fits perfectly amid this harmony of sweet and savory. And the nutmeg to finish off the sauce? Like the cherry on top - just a pinch of nutmeg can transform a regular cream sauce into something incredible without anyone ever knowing it's there.

Taste buds, prepare to be tantalized.

This post is dedicated to The Boyfriend - you make it all possible, in so many ways.

Kerrygold Cheese Tasting, and a giveaway of all my favorites!

2012-02-09T12:30:00.010-05:00

(Kerrygold cheese and butter - tasting and giveaway in post)

Disclaimer: It is my promise never to push something I don't actually like, or say nice things purely for the sake of being paid or otherwise compensated. Even when that compensation is cheese.

I've been a fan of Kerrygold's cheese and butter for the better part of a year, now. I'm not a cheese fanatic, and can't truly call myself a connoisseur, but I know what I like... and I like what I know! In addition to the incredible taste, which was clearly the first thing to catch my eye... or tongue... I've learned that Kerrygold uses pasture fed cattle from local Irish farmers, has a strict no growth-hormone policy, and strives to act more like a smaller business in spite its growing size and over fifty years' experience. As someone who likes to buy local whenever possible, and cares a great deal about where food comes from, that means a lot.

On a whim I decided to contact the company, to thank them for doing what they do, and before I knew it there was an overnight box sitting on my front step. I felt like a kid on Christmas with a big present I couldn't wait to open!

(An assortment of Kerrygold's fare, from left to right, top to bottom: Butter (salted/unsalted), Garlic Herb Butter, Blarney Castle (gouda), Swiss, Dubliner, Red Leicester, Reduced Fat Cheddar, Aged Cheddar, and Cheddar Reserve.)

I paused to take it all in, then got to work. And by work I mean, devouring!

All of Kerrygold's cheeses are fairly easy on the tongue, not too pungent or overpowering, and therefore great for eating out of hand. First and foremost I wanted to sample everything solo, with bread and palate cleansers in between. This was serious business.

(The cheeses, lined up and ready for blind sampling.)

Although I already knew which was which, I decided to set up a blind tasting with friends to see what they thought.
I assigned a number to each cheese, and served everything at room temperature (for the best flavor) with grapes, bread, crackers, wine, preserves, nuts, and dried fruit for sampling. I even made small tasting slips for taking notes.

I began with the mildest, progressing towards the sharper end of the spectrum.

Blarney Castle cheese - gouda

It may seem silly, but I've become so accustomed to gouda's being smoked that the delicate sweetness of this cheese actually surprised me. I found it to be very mild with a light and pleasant milkiness. Smooth and a little nutty, this cheese would be great for every day eating or as part of a platter, but would be especially good as a melting cheese.

Swiss

At first taste this is exactly what you'd expect of a Swiss - the texture is middle of the pack firm, the eyes not too deep, and the flavor not overly strong - but then it begins to sink into the taste buds, and there's a nutty sweetness that plays with the usual Swiss piquant, adding nuance and depth you don't normally find in other such cheeses. The delicate flavors reminded me almost of a baby, or young, Swiss, although not as mild.
This was definitely one of my favorites, and had me craving reubens and cheesesteaks, tuna melts on rye bread, and just about any other sandwich I could think of. From deli to meatball, this Swiss would hold up well with nearly anything between two slices of bread.

Red Leicester

I realize that Red Leicester is not a particularly rare form of cheese, but it's one that I'm not very familiar with. The limited knowledge I do have would have told me it would be crumblier and stronger than the average cheddar, but slicing into this I found it to be quite tender. The smell was rich (though not pungent) so I braced myself a little. Within seconds it had begun to melt on my tongue, so creamy it filled my whole mouth with flavor. Not overwhelming, but a soft, mild, cheddar taste. Rich, and a little tangy - but not as strong as the color would have led me to believe.
I can see this cheese being fairly versatile in the kitchen. Mild enough to eat out of hand, but strong enough to hold its own alongside meats or other flavors.

Dubliner

This cheese was my personal favorite of the bunch. Sweet, nutty, a little sharp, and very distinct. A cheddar-style cheese, but of its own standing.
This is my go-to cheese - I want to put it in my mac, I want to slice it with fruit, I want to melt it on bread... but I'm happy standing in the kitchen eating it right off my knife. I truly do think the bright green pastures of Ireland make a difference in the quality of Kerrygold's dairy, and this cheese really shows off that depth of flavor.
Among those tasting the cheese with me, consensus was an overwhelming fondness for this Dubliner.

Aged Cheddar: regular, reserve, and low-fat

Regular:
My first impression of this cheese was that it may be too salty for my taste, but as it spread across my palate the creaminess washed over me, and I found it to in fact have a very clean taste. Although aged, the quality of the sharpness shows itself in the smoothness of flavor. It won't knock you over, but it's got enough punch to stand strong in any dish.
This would be ideal for most any application, from crackers and summer sausage to macaroni and cheese, or with a hunk of bread and a nice wine.

Reserve:
Rather than slicing, I decided to break into this cheese, finding its texture to be firm and beautifully crystalled. Aged more than twice as long as their regular cheddar, the Reserve definitely shines as Kerrygold's sharpest. Still, with all its strength, it features a smooth and creamy finish that leaves you wanting more.
For me, this was a close second to the Dubliner. The level of sharpness is personal preference, of course, but this is the right level for me. Sharp enough to distinguish in even the busiest dish, but again - it won't knock you off your seat. And, following the theme I've found through all of Kerrygold's products, it has the same unique sweetness I can only think to attribute to the quality of the dairy.

Low fat:
While not as texturally rich as the regular or reserve, the flavor is definitely still present. Boasting less than half the fat of the average, I was quick to question its meltability - but, after pressing it into a grilled cheese and watching it drip down the sides, sizzle on the pan, and then stretch as I bit into it... I was thoroughly impressed.
Not my favorite of their products, but if fat is a concern in your diet this is a great option.

(Grilled cheese made with Kerrygold low fat aged cheddar cheese.)

The Butters:

(Name-brand butter on the left, Kerrygold butter on the right.)

While the Dubliner and Swiss were my favorites of the cheeses, my all-time favorite product has got to be the butter. In fact, it's probably what the company is best known for. That may sound strange, being such a simple thing, but this has literally altered the way I think about butter. I'm not usually the type to just lather a pat on some bread, but with something as rich and sweet as this... well, it changes everything.

The first thing you'll notice is the yellow coloring, due to the amount of beta-carotene that comes from grass feeding the cows. Next you'll see how much softer and more spreadable the butter is as compared to the average store-bought stick. Even straight out of the fridge the texture is not so firm as to tear the surface of the bread you spread it on.

(Regular butter on the left, Kerrygold on the right.)

Then - and here's the best part - you'll bite into it and discover the flavor.
Flavor, you ask? Butter hardly has a flavor of its own. Oh, but it does!
Prepare to discover the sweetest, creamiest, richest butter you've ever had. Whether salted or unsalted, I promise you won't be disappointed. A hunk of baguette smeared with this butter? Yes, please!
Although a little pricier than most of the brands on the shelf, I highly recommend having a block on hand for any occasion when you really want a dish to shine. For adding that special touch to flaky croissants; when a cream sauce needs a little extra something; or just for treating yourself with your morning toast!
I always say that quality ingredients are what make any meal its best, and when it comes to butter I consider this the gold standard. Better than hand-churned Amish butters I've found at local markets, and better than homemade.

Garlic Herb:

After reminding myself just how in love I am with fresh Irish butter, I moved on to the Garlic Herb blend, which I'd never tried before.
Packed with an impressive array of herbs, including garlic, chives, parsley, and dill, this butter is definitely not shy on flavor. Crackers or sourdough were the perfect canvas for sampling, but be for-warned that a little goes a long way. Featuring the same underlying sweetness as the regular, and even softer in consistency, I can just imagine melting it into steaming hot rolls at the dinner table, or adding a burst of flavor to sauces, soups, or steamed vegetables.

There are very few things I enjoy more than taking the time to really experience and savor food - and cheese and butter lend themselves nicely to just such an occasion. Spending the entire day eating cheeses with bread, grapes, wine, nuts, fruit... certainly made me feel like royalty - but I couldn't stop there. After tasting it all, I would be amiss to recommend a product I hadn't cooked with. After playing around with a few ideas, I came up with my very own Kerrygold macaroni recipe.

Macaroni and Cheese

16 oz. Pasta of choice (I used rigatoni, here)
14 oz. Kerrygold Dubliner or cheddar cheese, shredded
2 TBSP Kerrygold unsalted butter
1/4 cup Greek yogurt, plain
1/4 cup white wine (I used a sweet table wine, Vouvray)
1 tsp. mustard powder
1/8 tsp. cayenne pepper
Salt and fresh cracked pepper to taste

Optional: corn, peas, green olives
Optional: hot sauce or paprika to garnish

Method:
Bring to a boil a large pot of salted water, and cook noodles until al-dente. Drain and set aside.
Return pot to low heat and add butter. As the butter melts, add mustard powder, cayenne, and a pinch of salt and pepper.
Add the yogurt and wine, stir to combine.
Add the cheese one handful at a time, stirring until melted between handfuls.
Once all of the cheese is melted and the sauce becomes smooth and creamy, add the pasta and any corn, peas, or olives if using. Taste and adjust seasoning, and serve with a dash of hot sauce or sprinkling of paprika.

(For more Kerrygold recipes, check out the recipe index of their website: http://www.kerrygoldusa.com/recipes/)

I love discovering a product that's worthy of this much praise, and the more I find out about Kerrygold the more I like them.
Since they're still a growing company, though, I know their products can be a little harder to find - that's why I thought I'd share some with you!

One lucky reader will receive some of my favorite Kerrygold items, along with a very special bonus gift from me!

In the basket:

The Dubliner - my favorite of their cheddar-style cheeses.
The Butter - the creme-de-la-creme, salted and non, plus the garlic-herb blend.
The Swiss - easily one of my favorite Swiss cheeses of all time.
The Surprise - top secret bonus gift!

To enter for a chance to win this delicious bounty, all you have to do is:

A. Leave a comment telling me your favorite way to eat/use/enjoy cheese, making sure your name/URL links back to a way for me to contact you, and

B. Like, Pin, Tweet, E-mail, or otherwise spread the word!

And that's it! Submit your comments by midnight (EST) on Friday, February 17th, and I will choose and contact the lucky winner within 48 hours after that. The loot will be expedited to you (anywhere within the United States) as soon as I know where to send it.

Happy eating!

________________________________________________________

Update: 2/28 2012 -

The giveaway has ended - thank you all for your comments! All of the entries have been run through a randomizer, and the one lucky winner has been contacted and notified. Congratulations, Jen! To those who didn't win, don't be discouraged - I hope to have many more giveaways in the future.

Best,

~Willow

Pin It

Red Velvet Crepe Cake, Fleur de Crepe

2012-02-05T02:29:00.005-05:00

(Red Velvet Crepe Cake with Chocolate Mascarpone Whipped Cream and fresh berries, drizzled here with honey, though chocolate would be nice as well - recipe in post.)

Deny it as I may, Valentine's Day is approaching fast. To be honest, I've never been a fan of the big V. I've always considered it to be nothing but a Hallmark holiday, designed to sell cards and jewelry, and am of the belief that if you love someone you should say so when it's least expected, when you feel it most, and when it's truly sincere - not when you feel pressured or obligated.
(Fortunately for me, The Boyfriend fully agrees.)

However, as a very wise friend of mine says: Hallmark or not, never pass up an opportunity to say 'I love you'.

(Roses: baker's dozen.)

Besides which, as a foodie, it's hard not to get wrapped up in the bright red chocolate sensation.

So if you've got someone special you love this Valentine's Day, I've got one crazy delicious way to say it.

Red Velvet Crepes - fit for a cake, but just as perfect for breakfast. That's right, this recipe is a two in one deal. Imagine, breakfast in bed, or a sweet dessert! Either way, you're sure to impress that special someone.

(Red velvet crepes, rolled into 'roses' and served in mugs of chocolate mascarpone whipped cream and strawberries - 'Breakfast in bed', anyone?)

(Actual roses - my staging test.)

The inspiration for these came from Eva Toneva's chocolate crepes - I am in complete awe of how gorgeous her photos are. I can only hope to one day make a single crepe as pretty as hers. We should all have goals to reach for.

One of the greatest things about this recipe is that the batter can be made the night before, so it's incredibly easy to whip up a batch for breakfast before your significant other has a chance to catch you red handed. Literally.
(Note to self: use caution when handling food coloring).

(Leftover chocolate mascarpone whipped cream, served as a simple pots de creme and topped with fresh raspberries.)

And did I mention this Chocolate Mascarpone Whipped Cream? I was going about my business, cooking crepes and humming tunes, when I made this decadent filling. Let's just say I burned some crepes while I was busy licking beaters... and fingers... and spoons that had somehow been dipped into it.

One batch was about double enough for a single batch of crepes, but I highly recommend making the full recipe. Having a jar sitting in the fridge with some fresh berries is not a bad thing.

Red Velvet Crepes with chocolate mascarpone whipped cream
(Crepe recipe adapted from Epicurious - makes 15-20 crepes)

The Dry:
1 cup all-purpose flour
1/2 cup cake flour (or more all-purpose - the cake flour will make them more tender)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
2 TBSP unsweetened cocoa powder

The Wet:
2 cups buttermilk (or 1 7/8th cup whole milk + 1.5 TBSP vinegar or lemon juice, set aside to sour for five minutes)
1 - 2 cups milk (whole, skim, or substitute)
1/4 cup granulated sugar
1 large egg
2 TBSP unsalted butter, melted
1 TBSP red gel food coloring (I use Wilton's no-taste, but you may need slightly more or less depending on brand)
2 tsp. vanilla extract

The Chocolate Mascarpone Whipped Cream:
8 oz. Mascarpone cheese, room temperature
1/2 cup unsweetened cocoa powder
2 tsp. vanilla extract
2 cups heavy cream, chilled
1/2 cup granulated sugar

The Optional:
Fresh berries,
Jam (raspberry is nice)
Powdered sugar
Melted chocolate
Honey
...

Method
In a bowl, whisk or sift together the flour, baking powder/soda, salt, and cocoa powder. Set aside.
In another bowl, thoroughly combine the buttermilk, sugar, egg, melted butter, vanilla extract, food coloring, and 1 cup of the regular milk.
Add the wet to the dry, whisking thoroughly as you go. Because we're making crepes and not a regular cake, you don't have to worry about 'overworking' the batter - I find an easy way to make sure there aren't any lumps is to mix the whole thing in the blender. If you do this be careful of spatters, or else you may end up with the kitchen looking like the scene of a crime.
Add the additional cup of milk as needed to make the batter very thin and soupy. If the batter is thick you'll be making pancakes, not crepes.

The batter will look pink, but when it cooks the color will deepen considerably. At this point you can use it right away, or store it in the fridge overnight.

When you're ready to make the crepes, heat a non-stick skillet over medium and spray or brush lightly with oil or butter.
If your batter has been sitting in the fridge, give it a stir (or a whirl in the blender) before using. Pour about 1/4 - 1/2 cup of batter into the center of the skillet, lift the pan off the stove and swirl the batter around to all sides. You want it to be a very thin layer - you can add more to fill any gaps, or if you have significant extra in the pan you can pour it back into the rest of the batch. The drip up the side of the pan will cook and can be torn off the crepe later.
Let the crepe cook until all glossiness is gone from the top side and the edges are dry - usually no more than a minute or so, depending on thickness. Using a non-metal spatula, loosen the edges of the crepe and gently flip it over. I find using my fingers is a great help in not tearing the delicate crepe, but if you do this be careful not to burn yourself. If the crepes are still too delicate, it may be that they need to cook longer. Let them go for another 30 seconds and try again.
Once the crepe is flipped, let it cook another 30-45 seconds, then remove it to a plate in the oven (175f. - 200f.) to keep warm until serving.

Repeat with the rest of the batter.

For the Chocolate Mascarpone Whipped Cream:
In a bowl, mush together the mascarpone, cocoa powder, and vanilla extract. Add a touch of heavy cream to make it easier to mix if you have to - you want the chocolate to not be so powdery, so when you turn the mixer on it doesn't go flying.
Using a hand or stand mixer, beat the mascarpone mixture until fluffy. Add the sugar and heavy cream, and whip to stiff peaks. Can be stored for up to a few days in the fridge.

To serve:
Serve the crepes with the chocolate cream (and/or any jams or fillings you like), fresh berries, and a drizzle of honey or melted chocolate. To roll them into 'roses', lay your crepe with the best side facing down. Fold it in half, then in half again creating a triangle. Roll the triangle into a cone, and place in a short cup or mug to help it hold its shape.
Or, stack and layer your crepes into a cake! For my cake I used two batches of crepes and one batch of chocolate mascarpone whipped cream. Feel free to double that for a taller cake. Simply lay one crepe onto a plate or platter, spread with filling, top with another crepe, and repeat. I finished my cake with fresh strawberries, raspberries, and an sweet drizzle of honey.

Either way you choose to go, these crepes are decadent (cake for breakfast? Yes please!), easy to make, and sure to please.

(Will you be my Valentine?)

Roses are red,
Violets are blue,
Here is a crepe cake
I made for you!

(Seriously, can you really say 'no'?)

And...

While it's fun to be fancy, saying I love you can sometimes mean the most when it's said simply. The things not listed in this recipe are truth, sincerity, no-frills honesty... - but they should by no means be forgotten. Say what you mean, mean what you say, and say it whenever you have the means. That's what I say.

To all my readers, I hope you treat yourself to lots of love this Valentine's Day (that goes for singles, too).

And to The Boyfriend, you are the highlight of my day. Every day.

XOXO,

~Willow

Pin It

Sesame Seared Ahi - Tuna Salad Done Right!

2012-02-02T10:31:00.001-05:00

(Sesame crusted, pan seared Ahi tuna on a bed of fresh greens, lightly tossed with honey/lime/ginger dressing - recipe in post.)

Ah, tuna fish - to what standards hath thou sunk? Canned and sitting on shelves, neglected... how few get to know you for what you really are!

*Queue Alton Brown's signature "Good Eats!" shout*

Thanks to my scandalous affair with my local fish monger, I was able to flirt my way into a cheap deal on this impeccably fresh Ahi (yellowfin) tuna. ...Either that, or it was on sale. I don't remember.

(Fresh tuna steak.)

Keeping with my seafood loving trend of eating fish at least once a week, mixed with my life-long infatuation with salads, I knew exactly what to do with this fine specimen.

Tuna is often served rare, because unlike red meats it doesn't contain very many dangerous bacteria. It can, in some cases, have other things to fear such as parasites - so if you're planning on serving your tuna lightly seared, or as sushi, be sure to get sashimi grade fish. Just ask your fish monger when you're buying whether it's acceptable for raw consumption. If you have any doubts or concerns, feel free to cook your tuna steak longer, but note that it will lose much of its flavor and moisture when well-done.

(Seared or grilled, this salad is rockin'!)

Sesame Seared Ahi Tuna Salad
(Makes 2 large servings)

1 lb. yellofin tuna, sashimi grade
2 TBSP tamari or soy sauce
2 TBSP honey
1 TBSP lime juice (about half a lime)
1 TBSP rice wine or brown rice vinegar
1 TBSP freshly grated ginger (or 1/2 TBSP powdered)
2 cloves garlic, minced
1/2 tsp. wasabi powder or paste
1/8th-1/4 tsp. sriracha, red chili flakes, or cayenne (optional)

1/4 cup white/black sesame seeds
Fresh cracked black pepper

1 TBSP coconut oil (or vegetable/canola oil)
1 TBSP toasted sesame oil

For the dressing:
2 TBSP honey
2 TBSP lime juice (about one lime)
2 TBSP fresh chopped cilantro
1 TBSP tamari or soy sauce
1/2 tsp. freshly grated ginger (or 1/4 tsp. powdered)
1 shallot, finely sliced or diced
1 TBSP olive oil (optional)

Fresh mixed greens and vegetables of your choice (I used a mix of baby greens, spinach, romaine, cilantro, and sliced red onions and avocado)

Method:
In a bowl, combine the first nine ingredients to make a marinade. Place the tuna steak(s) into a large zip-top bag and pour the marinade over top. Squeeze out as much of the air as you can, seal, and let sit in the fridge for at least 30 minutes and up to a few hours.

Meanwhile, mix the salad dressing. Add all ingredients to a bowl and whisk to combine. Set aside.

Once it's done marinating, coat the tuna in the sesame seeds and a little black pepper. Heat a heavy bottom skillet over medium-high and add both the olive oil and sesame oil. You want the oil shimmering, but not smoking.
(Note: if you have a grill, feel free to add the sesame oil to the tuna's marinade and then throw it on the grill for a couple minutes instead of pan searing it.)
Add the tuna to the pan, and let cook for about 2 minutes - do not stir or move the tuna around. Flip, and let cook for another 1.5 - 2 minutes. Remove from heat.
If your tuna is not sashimi grade, or if you'd like it more well-done, feel free to leave it in the pan longer. I suggest reducing the heat to avoid burning.

Toss your salad mixings with the dressing, and slice the tuna thinly against the grain.
Serve the tuna still warm atop a bed of lightly dressed greens, and enjoy!

Now that is what I call Tuna Salad!

Potato Latkes / Potato Pancakes

2012-01-31T11:51:00.001-05:00

(Potato Pancakes, served here with sour cream, applesauce, and a dash of cinnamon - recipe in post.)

Credit goes to The Boyfriend for suggesting potato pancakes. One of those meals simple enough to throw together on a busy weeknight, but tasty enough to be a top request. Ah - I love it when dinner is easy!

As simple as they are, though, there are a few different ways to make them - more in terms of method than ingredients. You can grate the potatoes to make hash brown-like patties (probably the most common way), you can cube the potatoes for a more rustic look, or you can use mashed potatoes to make a very fluffy, pancake-like pancake.
These may seem like very minor differences that would hardly effect the end result, but I know I've been disappointed more than once ordering at a restaurant and not getting quite what I expected. Perhaps that's just me...
After asking The Boyfriend to elaborate a little (and getting less than impressive results: "they have potatoes in them... and you put sour cream on top..."), I found a little scrap of paper tucked into one of his cook books. Aha! When in doubt...

These really are one of the easiest things to throw together, and this recipe is basic enough for you to make any changes you see fit - from the addition of spices (garlic? Chili powder?), to playing with sweet vs. savory (sugar, cinnamon...). Delicious as they are, or as a canvas to experiment with.

Personally, I like to keep them simple, topped with the traditional sour cream and applesauce.

Simple Potato Pancakes (Latkes)
(Makes about 10 patties)

2 large russet potatoes, peeled or just thoroughly washed
1/2 onion (or a couple shallots)
1 large egg, beaten
1/8th cup flour (any kind, including gluten free)
1/4 tsp. salt
1/8th tsp. black pepper

2-3 TBSP olive oil for frying

For topping:
Sour cream
Applesauce
Optional: cinnamon

Note: I sometimes like to add a carrot, beet, or other root vegetable grated in with the potatoes.

Method:
In a bowl, beat the egg. Add the flour, salt and pepper, and set aside.
Using a cheese grater, shred the onion (or chop it very finely) and the potatoes. Add them to the bowl with the egg and flour and toss to combine.
To a heavy skillet over medium-high heat, add about 1 TBSP olive oil. Once hot, scoop about 1/4 cup of the potato mixture into the pan. I like to use an actual measuring cup to scoop, so that the mixture is fairly tightly packed. Press the mound down slightly and let cook 3-4 minutes, or until golden on one side, then flip and press firmly with the back of your spatula. Let cook another 3-4 minutes before removing to a warm plate. Repeat with the rest of the potato mixture.

Serve hot with applesauce, sour cream, and perhaps a dash of cinnamon.

Mindlessly easy, on the table in about 20 minutes, and delicious to boot - what a great way to unwind from the day!

Pizza Pretzel Poppers - the perfect play on game day

2012-01-27T12:33:00.001-05:00

(Easy Cheesy Pizza Pretzel Poppers - try saying that ten times fast! Recipe in post, step-by-step photos included.)

Do you have plans for game day, this year? The big matchup is right around the corner, and if you're the one with the big-screen TV chances are you're planning on guests - or at least planning on being a guest wherever the big-screen is. Either way, you'll be needing some snackables. There's the chips and guacamole, the out-of-the-bag-processed-cheese delicacies, the wings, and you know everyone's going to show up with booze... so what's left?
More beer? Pretzels? Pizza? What about all three... in one poppable package!

Imagine Tostino's Pizza Rolls - weren't they just about the greatest thing when you were a kid? These are a little like those, only all grow'd up.

Soft pretzel bites made with beer right in the dough (optional, but why not?) stuffed with pizza goodness and served with marinara dipping sauce - you heard me. Beer pizza pretzel bites. Starting to feel pumped for the game now, huh?

Ever since making regular soft pretzels with some friends of mine, I've wanted to try my own hand at it. While they use the more traditional, albeit harder to obtain, method of dunking the dough in lye, I was curious how well the more common technique of boiling in baking soda would work. I was by no means disappointed.

While these take a little prep time, the dough can be made the night before to save on precious hours come the big day. And of course, they can easily be made sans the filling, either rolled into a rope and tied in the traditional pretzel knot or just cut into 1 inch pieces for pretzel bites.

(These little bites are sure to make you the VIP of any game-day gathering...)

Pizza Pretzel Poppers
(Dough recipe adapted from Two Peas And Their Pod - makes about 80-90 poppers)

1/4 cup warm (115f.) water
1 TBSP brown sugar
1 TBSP barley malt syrup (can substitute honey, molasses, or golden syrup)
2 1/4 tsp. (or one packet) active dry yeast
6 TBSP unsalted butter, melted
2 1/2 tsp. kosher salt (or 1 1/4 tsp. sea/table salt)
1 1/4 cup room temperature stout beer or porter (if you'd rather save the beer for drinking on the side, simply substitute with more warm water)
4 1/2 - 5 cups all-purpose flour

Vegetable or olive oil for greasing the bowl
3 quarts water
1 tsp. baking soda
1 egg + 1 TBSP cold water, beaten together
Coarse sea salt

For the filling:
(Amounts are approximate)

7 oz. pepperoni (or cooked sausage, ham, or other)
10 oz. mozzarella cheese (or other cheese - hint: string cheese works well because of convenience and low water content)
1/4 - 1/2 cup pizza or marinara sauce, plus more for dipping (recipe below, or use store bought)

For the pizza sauce:

3 lbs. roma tomatoes*
1 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/4 - 1/2 tsp. any Italian herbs/seasonings: basil, oregano, parsley, etc. (or 1/2 heaping tsp. of seasoning blend)
1/4 tsp. black pepper
Optional: 1/4 tsp. red pepper flakes
Optional: any other herbs/spices you want to add, from BBQ to ranch seasoning

*Other varieties of tomato will work as well, but tend to be juicier and will require more reducing.

Method:

In a large bowl (or the bowl of your stand mixer) combine water, sugar, malt, yeast, and butter. Let sit 5+ minutes, or until the yeast has begun to foam. Add the beer.
In another bowl measure 4.5 cups flour and the salt.
Beginning stirring the yeast/beer mixture (or mixing on low speed with a dough hook or paddle attachment) and add the flour as you stir. Once it looks shaggy go in with your hands and knead until the dough comes together into a ball (or increase the speed to medium on your stand mixer).
Roll out onto a lightly-floured counter top and knead 4-5 minutes, or until smooth and supple. If the dough is at all sticky, add additional flour 1 TBSP at a time.
Form the dough into a ball.
Oil a large bowl and add the dough, turning to coat all sides thoroughly. Cover loosely with a towel or plastic wrap and let sit at room temperature for 1-3 hours, or until doubled in size (rising time will vary depending on the temperature/humidity).

(Dough before and after rising.)

Once the dough has rested it can be used immediately, or stored in the fridge overnight.

While the dough rests, make the pizza sauce.
Preheat oven to 350f.
Core and slice in half lengthwise all of your tomatoes. Lay the tomatoes skin-side down on a foil covered baking sheet, and roast for 1 hour, rotating the pan half way through.

(Before and after roasting.)

Add roasted tomatoes to the bowl of your food processor or blender, add all seasonings, and blend until smooth.
Pour sauce into a pot over low to medium heat, stirring occasionally, until reduced by about half. Taste and adjust seasonings.
The sauce can be used immediately, stored in an airtight container in the fridge for up to a week, or frozen/canned for up to a year or more.

Prep the fillings:
If using sausage or other uncooked meat, cook it first and set aside.
Slice cheese into long thin strips, or (if using string cheese) slice in half lengthwise and set aside.

Assembling/cooking
Gently punch the dough down, pressing your fist into it to release some of the gasses, and cut into quarters - work with one quarter at a time, keeping the rest of the dough covered so it doesn't dry out.
Roll your piece of dough into a rope about 1 inch thick. Flatten (or roll with a rolling pin) to about 3 inches wide and maybe 20-22 inches long.

Spread the dough with 1-2 TBSP of pizza sauce (not too much, or you won't be able to seal the dough later), pepperoni or other filling, and cheese slices.

Roll the edges of the dough up and pinch very firmly to seal. Fold the ends up and pinch them shut, creating one long (and suggestively shaped) rope. Repeat with the rest of the dough and filling.
Slice into 1 inch bites, and let rest 30 minutes to 1 hour at room temperature.

Meanwhile, preheat the oven to 450f. and bring 3 quarts of water to a boil.
Wisk together the egg and TBSP water and set aside.
Spray or brush a baking sheet with olive oil, set aside.
Once the water is boiling, add the baking soda.

In batches of 6-8 at a time, lower or gently drop pretzel bites into the water. Let boil 30-40 seconds, then remove with a strainer or slotted spoon to your lightly greased baking sheet. Repeat until the sheet is full. (Note: if you lose some of the fillings while boiling, don't worry... it's par for the coarse.)

Quickly brush the pretzel bites with the egg/water mixture, and sprinkle liberally with coarse sea salt.

(Before and after baking.)

Bake 14-16 minutes, or until golden and oozing cheese out the sides - fear not, that crunchy baked cheese is a good thing.

Serve hot from the oven with extra marinara sauce for dipping, and beer for drinking.

(Clinks mug - cheers!)

I actually made these pizza poppers three ways before deciding on the method above. My other attempts included:

(Attempt #1)

A. Folding the dough around the filling in individual pieces (which resulted in not enough filling-to-pretzel ratio, and was way too labor intensive).

(Attempt #2)

and B. making the rope as instructed above, boiling/baking it whole and then slicing it post-cooking (this kept the filling intact and is a great second choice to the one given, though I would suggest reducing the oven temperature to 425f. and cooking slightly longer to avoid any undercooked dough).

Personally, I found the ones I decided on to be the most pizza-like. Plus, if you're like me, you'll love the crispy baked cheese that oozes out of the sides - that's the best part!

(These will easily make you the VIP of the Super Bowl party.)

At under 50 calories a piece, this is some manly munch-food everyone's going to want a piece of.

So... do you know the game plan?

Pin It

Beet Root Soup and Curried Ginger Rice - breaking fast with dinner

2012-01-25T12:07:00.000-05:00

(Beet Root Soup and Curried Ginger Rice - recipes in post)

After six days of fasting (see: Juiced! Fasting 101), I've begun to ease back into a regular routine. Of course, I started slow with fruits and vegetables; raw and simple food. I had smoothies, and salads, and spent an entire day discovered, as though for the first time, how incredibly sweet raw nuts can be.

(Left: Strawberry banana smoothie - Right: strawberry pecan salad with orange/raspberry balsamic vinaigrette - raw, vegan, gluten free)

Once the awe had begun to wear off, I advanced to slightly heartier foods. One of the things I wanted big time were beets. Not everyone's favorite, I know, but certainly one of mine - not to mention super good for you. The other thing I found myself craving was curry - I wanted cumin, I wanted turmeric, I wanted ginger - and I wanted it bad.

(Curried ginger rice - recipe in post)

This rice was the first thing that came to mind. It's easy, it's delicious, and for me it's warm with nostalgia, conjuring memories of standing in the kitchen with The Mother shaking curry powder into a pan. The ease of making this is probably what made it so popular in my house - a little left-over rice and whatever veggies are on hand and you're good to go. Today I had carrots, bell peppers, onions, and peas. Then I found some fresh ginger, and decided instead of a few shakes of powder I'd punch up the heat by using it whole.

Together with the soup this meal was sweet, earthy, warm, spicy, and healthy. Perfect for re-igniting my romance with food, post-fasting.

(Simple beet soup - recipe in post)

Beet Root Soup
(Vegan, gluten-free)

2 TBSP olive oil
2 carrots - roughly chopped
1/2 onion - roughly chopped
2 cloves garlic - peeled, whole
1.5 lbs. fresh beets, red or yellow
2 russet potatoes, roughly chopped
1 TBSP balsamic vinegar
Optional: fresh herbs (such as rosemary, thyme, dill, cardamom...), or some orange juice and zest
4 cups water (or vegetable broth)
Salt and pepper to taste

Optional: 1 red or yellow beet, shredded

Method:
Wash beets to remove dirt, but do not peel. Remove stem end and cut into halves or quarters. Set aside.

Add oil to a large heavy bottom pot over medium-high heat. Add the carrots, onions, and garlic, and saute for 3-4 minutes.
Add the beets, potatoes, balsamic, and any whole herbs if using. Add the water and bring to a boil. Cover and reduce heat to medium - cook for 30-40 minutes, or until beets are soft.
Puree with an immersion blender, or very carefully transfer in batches to an upright blender and (carefully) blend until smooth. Be extra mindful of spatters with this one, since beets are known for their ability to stain.
Season to taste with salt and pepper, and optionally garnish with beet confetti - one beet peeled and grated on a cheese grater.

Curried Ginger Rice
(Vegan, gluten-free)

2 and 1 TBSP olive oil, separated (or butter/substitute)
1 carrot, diced
1 onion, diced
1 bell pepper, diced
Fresh ginger, 1 inch piece, cut into thin matchsticks (or replace with 1/4-1/2 tsp. powdered ginger)
2 cloves garlic, minced
1/2 cup peas
2 TBSP curry powder
2 TBSP cumin
4 cups cooked rice (white, brown, or you could use quinoa or couscous)
salt to taste
Optional: 1/2 cup raisins or currants

Method:
Heat 2 TBSP olive oil in a saute pan over medium-high heat. Peel and slice the ginger thinly, then julienne the slices into tiny matchsticks. Add to the hot oil. Add the carrot and saute for 2-3 minutes. Add the onion, bell pepper, and ginger, and cook another 2-3 minutes.
Add the curry powder and cumin to the pan, and let them toast for thirty seconds. Drizzle in 1 TBSP olive oil, add rice, and stir until thoroughly combined.
Season with salt to taste, and stir in raisins or currants if using.
(Note: this dish is super easy to trouble-shoot. If it's over seasoned, add more rice. If it's not hot enough for you, add more ginger or a dash of cayenne. Too spicy and you can add 1-2 TBSP sugar to mellow it out.)

Stomach, prepare to be satisfied.

No-Butter Chicken (Murgh Makhani)

2012-01-22T10:49:00.000-05:00

(Indian Murgh Makhani, or Butter Chicken - recipe in post.)

One of The Boyfriend's first dinner requests, when I told him he could pick whatever he wanted, was that I make something like the dishes at an Indian restaurant we both like. I could only assume he meant the oh-so-popular Indian dish Murgh Makhani, or Butter Chicken.

Before diving into recipes (having never made it myself) I looked up the restaurant to glean any information I could. What I found out was that they didn't actually use any butter in their butter chicken. Butterless Butter Chicken - I like it!
So I went in search and found that this was not so uncommon - recipes aplenty for butter free Chicken Makhani. In fact, it seems you could make nearly any butter chicken recipe and simply omit the butter... strange, since the ingredient is in the name. Still, I chose to use Bal's No-Butter Chicken recipe, via the Cooking Channel, only slightly adapted.

No-Butter Chicken
(Slightly adapted from Bal Arneson)

2 TBSP grapeseed, peanut, or canola oil
1 small red onion or 1/2 of a large, diced
5-6 cloves garlic, minced
1 TBSP fresh ginger, grated
2 TBSP tomato paste
2 tsp. whole cumin seeds or 1.5 tsp. ground cumin
1 TBSP garam masala
1/2-1 tsp. red chile flakes (more to taste)
1 tsp. turmeric powder
1 tsp. salt
1 LB. boneless skinless chicken breast, cut into 1 inch cubes
1 TBSP dark brown sugar
1/4 cup plain yogurt
1/2 cup water

Optional: 1/2 tsp. cinnamon

Method:
(One common method for butter chicken is to marinate the cubed chicken for at least an hour ahead in the spices, salt, and tomato paste. Feel free to do this if you have the time, but I found it turned out fine without it.)

In a large skillet over medium-high, add the oil. While it's heating up, do some chopping/grating/mincing.
To the pan, add the onion, garlic, and ginger, and cook 3-4 minutes or until the onion has begun to caramelize. Add in the tomato paste, spices, and salt - stir and let cook for 30 seconds - 1 minute to toast the spices.
Add the chicken and brown sugar to the pan, stir to coat, and cook for 3-4 minutes before stirring in the yogurt and water. Let cook another 8-10 minutes, or until the chicken is thoroughly cooked and the sauce is thick.

Serve with cooked rice, steamed or sauteed vegetables, naan bread, etc.

I do love me some Indian food!

The smell of those spices hitting the pan is really something. By the time the meal is ready the whole house will smell glorious, sure to draw everyone to the table.
Having flipped through several recipes before choosing this one, I was a little worried that the ingredient list might be on the short side in comparison to other, perhaps more authentic, recipes - but I can assure you, the flavor was by no means lacking!

Obviously, I couldn't make Murgh Makhani without making a batch of garlic Naan bread. If you've never had Naan, you seriously need to drop what you're doing and make some - it's like the most fabulous pita bread in the world. It's like what pita dreams to be when it's little, but then as it grows up it gains a sense of perspective and resigns itself to a life less than perfect.

There are a few different ways to make Naan, both in terms of method and ingredients, but I found that Kulsum over at Journey Kitchen has a wonderful recipe/tutorial that follows all of my favorite things. It's yeasted, and uses Ghee (which is like the incredible love-child between clarified and browned butter, and can be found in most grocer's international section or made at home - awesome tutorial by VegeYum here) - now, Naan doesn't have to be yeasted, but I find the combination of yeast and ghee make a really rich, authentic flavor. Plus, Kulsum suggests the very simple heavy-bottom skillet method, which I also happen to like.

The recipe gave great results - the dough was soft and supple like the Pillsbury Doughboy's bottom, and it bubbled and browned to perfection in the pan.

I kneaded some garlic into the dough, and after cooking it brushed the bread with butter and fresh chopped cilantro. Totally optional, but totally delicious.
Besides the garlic, I followed the recipe as it was written, so rather than plagiarize it here I'll just hit you up with the link: www.journeykitchen.com/2011/08/how-to-make-naan-at-home.html

I asked The Boyfriend if this was what he'd wanted, if it lived up to his expectations in recalling the restaurant, and he firmly stated that it not only outshined that but was the best he'd ever tasted. Foolish of me to think he isn't biased, but I'll take the compliment.

This will definitely be a dish to make again and again. And maybe again right now...

Juiced! - Fasting 101

2012-01-20T09:33:00.000-05:00

(Lemon Juice Cleanse - recipe/instructions in post)

Fasting. Where to begin - well, I've decided I'm going to. Fear not, I'll still be cooking, but for the coming posts The Boyfriend will be in charge of the menu and much of what you'll be hearing are his thoughts on the food. It'll be just like normal, only different!

Before I go ahead and tell you why I'm going to fast, I want to talk about what fasting is.

Fasting has a lot of controversy around it, and rightfully so. By definition, fasting is willing abstinence from all food, and sometimes all drink. It is sometimes done for health reasons, is often done as religious practice, and is (often misguidedly) used for weight-loss. The latter of these three can, in some cases, draw a fuzzy line between being healthful and having an eating disorder.

While some studies show that intermittent fasting can significantly increase a person's physical health, and possibly even extend one's lifespan, others show notable counter-evidence. My personal belief is that much of the issues related to fasting occur because the diet is misunderstood or misused. However, I want to be clear that I am not recommending the use of any particular fasts or diets - anyone interested in fasting, or juicing, should read the information available to them and consult with a doctor before beginning any extreme dietary regimen. Pregnant women and children should not fast.

Note: All information herein is the result much research, but I am not a licensed nutritionist or certified dietary consultant. Feel free to leave comments with any questions you may have, but be aware that my opinions are just that.

That said, here's what I know:

Let's address the weight-loss issue first. Yes, you can lose weight from fasting (look at anorexics, for instance), but let's take a look at how the body uses fuel and where that fuel comes from.

On a regular day, the body gets most of the energy it needs from the food we eat. To function properly, the first thing the body needs is glucose, or sugar - much of what we eat gets converted to sugar during digestion. Within the first eight or so hours of not eating, the body turns to the liver for its back-up supply of glucose. After that's run out, however, the next place our bodies turn are our muscles, converting the protein to sugar - if this goes on for more than a few days it can lead to muscular deterioration. Lastly, the body will turn its focus to the stores of fat, which it will continue to use until it runs out. Not the most efficient, or healthy, way to lose weight. In my mind, this doesn't deserve the definition of fasting - it's called starvation.

Many fasting diets, however, counteract this with the addition of sugars. Not processed and refined sugars, but the complex carbs found in nature such as those in fruit. Take for example the popular 'juicing' diets, which omit solid food but are comprised of large amount of fresh fruit juices. Or the well known 'Master Cleanse' (more on this later) that includes maple syrup. This provides the initial stages of energy we need to stay functioning, and keeps our bodies from panicking and taking what they need from wherever they can.

(Juicy lemons)

What about the rest of the nutrition our bodies need? While some fasts include vitamin rich juices to help support normal functioning, others don't. Our bodies are extremely efficient at maintaining themselves in times of drought, but it should be noted that you can fast for too long, especially without proper nutrition. Some diets recommend fasting for a few days, while others say no less than a few weeks - for the most part, the span of time you choose is up to you. Many would find it difficult to fast beyond a reasonable limit, and those who don't may suffer from an eating disorder such as Anorexia Nervosa.
My personal recommendation would be that if you're fasting for the first time, start slow. Use a fast that supplies both vitamins (via fruit or vegetable juice) and glucose, and try just three or four days before easing back to a regular diet. Maintain normal eating habits for at least a month or two before fasting again, and once you get comfortable with it gradually work your way up to 10-14 days. Many have gone on fasts for up to a month or more, but I suggest consulting with a physician before going longer than two weeks.

One of the things your body absolutely cannot do without are fluids, and strange as it may sound one of the biggest issues with fasting is dehydration. Not necessarily because liquids have been cut from the diet, but because of a decreased intake of sodium. Salt helps retain the liquid we consume, and so some fasts (such as The Master Cleanse, and others) recommend drinking hot salt water. In addition to supplying salt, this also helps to flush the colon, working as a kind of gentle abrasive. Be sure to stay near a bathroom during these fasts!

I should note that, most of the time, it is not recommended that you take supplements while on a fast. Some fasts include nutrient rich juices, but many vitamins cannot be absorbed or processed without the inclusion of fats, and sometimes proteins, in the diet. I do recommend, however, taking probiotics as you return to normal eating, to replace the good bacteria that get lost during a colon cleanse.
In addition, discuss with a doctor before taking any drugs or medications while fasting - similar to the way alcohol can have a much larger effect when consumed on an empty stomach, medications, including those over-the-counter, can have a much bigger impact during a fast. The same goes for caffeinated teas and coffee.

Going into a fast: One of the most important things about a fast isn't actually what you do on the diet, but what you do before and after. You should always ease into and out of fasting, letting your body transition gently. Try to resist having a big 'last supper' before you begin a fast, and give yourself a few days at the end to start eating fruits and vegetables, drinking broth, and then adding things like rice, soup, or beans into your diet.
When the body goes without solid food (even for just several hours - and this is why it's important to eat smaller meals more frequently when not fasting) it can enter what I call 'starvation mode'. If it's been a while since your stomach's last meal, it might not know when the next wave of nutrition is coming - therefore, your metabolism will slow down and you'll begin to store as much of what you have as possible. This can quickly become a cycle. If you're feeling ravenous, chances are your body will take a tiny bit of what you give it to satiate its needs and then store the rest away to use slowly, like a squirrel hoarding nuts for the winter.

Because your body will be saving its energy, you should not only eat light the day before and carefully introduce foods in the days after a fast, but you should take it easy during. If you normally work out, take a walk and do stretches instead. Only begin a fast if you're in relatively good condition - not sick or coming down with something your body needs to focus its energy on to fight.

(Citrus tower!)

So, why fast? The reason I'm fasting (and the reason I've done it in the past) is not for weight loss, or to 'possibly extend my lifespan', but to cleanse my body of any toxicities and impurities that have built up. Giving my organs a chance to flush out the old, before piling on more of the new. While some 'cleansing' fasts include laxatives and the like, I don't usually see the need to go so far unless for some medical reason.

In the past, I've used fasting as a kind of reset button after a prolonged period of un-health. I say 'un-health' because I don't want to specify just 'not eating well' - what I mean, instead, is much broader, including headaches, fatigue, depression, and overall discomfort mentally and/or physically. Certainly much of that is affected by what I eat, but often there are other factors. This time, there are a lot of those 'other factors', such as all of the drugs that have been pumped into my system to deal with infection and illness over the past several months. Ridding my body of some of the sludge that's built up not only gives me more energy, but ensures that my body can run smoothly and efficiently. One well oiled machine.

Another reason for fasting is if you suspect you may be allergic to, or not handle well, certain foods. By cutting everything from your diet and then slowly adding things back in one at a time, you can pinpoint how certain foods make you feel. Coming off a fast, you might add most things back into your diet and then find that dairy upsets your stomach - if everything else has been fine on your digestion, it will be easy to tell what's causing the problem.

Detoxing: Because many fasts are designed to expel the bad things from your body, some people may experience detox symptoms. The toxins in your kidneys and colon are a bit like sediment at the bottom of a pond, and when you begin to remove that waste a lot of dust gets kicked up. As your body works to flush out all of this build-up, you may become irritable, tired, or even have headaches or soreness. These are all normal responses to any detox. After the murkiness is washed away, however, you'll have more energy than before, be in a better mood, and find that your digestion is more efficient now that everything is cleaned out.
Note: Those with dependencies to things like caffeine or alcohol may experience more frequent or severe headaches due to withdrawal.

Cravings: While I'm at it, I should probably mention cravings. I can only speak from my own experience, but for me I get my biggest cravings on the second or third day - and it usually starts with the junk food. Whatever sweet and salty goodness I'm currently into. After that my stomach doesn't bother me so much - it's getting most of what it needs from the fast I've chosen and is focused on conserving energy, while I'm focused on all the extra time I have not eating - so our paths don't cross so much (although I continue to cook for those around me, always).
Towards the end of the fast, when I begin to think about what I might want, the change in what my body asks for is amazing. The first things on the list are always salads, soups, and lean proteins. This is part of what I was referring to when I said it's like hitting the 'reset' button - it reminds me that what I want and what I need can be one and the same.

Summation: In the end, fasting is a very personal choice. It's something you should educate yourself on and make your own decisions about, but it's also about how you feel while doing it. One person's experience will always differ from another's.

(Making the lemonade and orange juice - the oranges courtesy of The Mother's recent trip to Florida. Thanks, Mom!)

What is this "Master Cleanse"? The diet I follow is closely based off Stanley Burroughs' "The Master Cleanse", or Lemonade Diet (which is a book you should read, not read about - you'll find both over-the-top advocating and under-educated bashing if you only listen to others. In all things, find the source and form your own opinion). While much of Stanley Burroughs' book is a somewhat spiritualized analysis of how the body works, the Lemonade Diet has been around for over sixty years now, so is no new thing. The idea behind it, in brief, is:

Lemon juice - lemons (and limes) are extreme sources of vitamins and minerals, plus they act as a diuretic, stimulating your kidneys and helping to flush toxins out through urine. While extremely acidic, the juice is converted to alkaline in our digestive tracts and actually help to keep our alkalinity balanced.

Pure Maple Syrup, Grade B - Maple syrup has a balance of simple and complex carbs to deliver the initial burst of glucose our bodies need. In addition, it has essential vitamins and minerals most other sweeteners don't. This is also the reason for Grade B, which is darker, less refined, and contains more minerals than the more common Grade A syrup.

Cayenne Pepper - to help stimulate circulation, and break up mucus and other build-ups in the body.

Spring or filtered water - hot or cold

Supplemented by 1 quart of warm water, with two level tsp. sea salt dissolved into it - first thing every morning, the salt water not only adds sodium to the diet as I mentioned earlier, but works as a quick and thorough flush of the intestines. Be sure you're near a bathroom when you drink the salt water!

The Master Cleanse is certainly well thought out, and even includes information about using the fast as a diabetic, but I don't subscribe to its every word or hold it as some high and mighty 'one book'. There's a lot of literature out there, and what's right for some may not be right for others.

What I do is not exactly Stanley Burroughs' method, but the basis is the same.

(Citrus massacre! You'll be needing a lot of lemons for this diet, but it's important to use fresh juice, not boxed, bottled, or frozen.)

The Lemonade:
(This makes about enough for 1.5-2 days of fasting. Be prepared to squeeze a lot of lemons, but don't skimp and buy the pre-juiced stuff!)

2 - 3 cups fresh squeezed lemon juice (depending on how sweet my lemons are)
2 cups grade B maple syrup
10 cups purified water
Cayenne pepper to taste (usually less than 1/8th tsp. for the whole batch, though sometimes I just add a dash per glass to suit my mood)

Supplemented by hot salt water first thing in the morning, and as much plain water or herbal/decaf tea as I want. (I'm especially fond of peppermint and kava teas, while fasting).
Although I keep the drink in the fridge, sometimes I'll warm a glass in the microwave before bed.

(The lemonade - really tasty, if you ask me!)

The Plan:
Day 1: Ease into the fast with lots of fruits and vegetables, clean water, and tea.
Day 2: Eliminate all solid foods - start with fresh squeezed orange juice, and then begin drinking the lemonade.
Day 3-end: Salt water, lemonade, water and tea as needed.

End day 1: Continue drinking the lemon juice, add orange juice, fresh fruits, vegetables, and raw nuts. start taking probiotics. (Raw, vegan, and gluten-free)
End day 2: Introduce heartier solids like soaked oats, soup, rice, and continue to eat lots of fruits and vegetables. (Vegan, gluten-free)
End day 3: Slowly return to a regular, healthy diet.

That's my plan, and I'm stickin' to it!

Gingered Squash and Apple Soup with cinnamon baked apple chips - taste good, feel good

2012-01-18T09:31:00.000-05:00

(Gingered Squash and Apple Soup with cinnamon baked apple chips - recipe in post)

This soup was all about healing.

Over the past year, my body has been through a lot. Not in the sense that I climbed Mt. Everest or completed an Iron Man competition, but in that I'm normally a pretty active, healthy person and over the course of the past seven months I've been more sick than I've ever been in my life - fighting serious infections that have put me in the hospital more than once.

It's amazing how inactivity can become a burden so quickly. A week of working out and chances are you'll see very little progress, but a week of being bed-ridden will make you, well... weak.

I think of athletes who undergo surgery, and what they must go through to recover and get back in the game. Sure, they can remain sharp mentally, but getting over the hump of physical deterioration is no easy task.

I continually find myself trying to do things - like make it through a full week of work, or running more than a mile - which would normally be no problem, and winding up exhausted. Frustrating, no? While that doesn't stop me from pushing myself to get well, it has given me pause to appreciate a few things. Not only the big things, like the wonderful people surrounding me, but things I wouldn't normally notice like what an amazing machine my body is, and how powerful my mind is over it.

I remember reading somewhere about a machine that was built to mimic the human digestive tract. You could literally put a hamburger in one end of the machine, and it would, well, you know... out the other. The entire machine spanned the length of an enormous room, took obscene amounts of energy to power, and the whole process took it I don't remember how long. The food traveled to one machine after another, each individually performing the processes that our bodies do effortlessly every day.
It reminds me that we are (and I hope we will always be, though who knows...) the most advanced 'technology' that exists.

If the simple act of digesting one's dinner can seem so profound, I can hardly begin to fathum what goes on as my body fights this illness.

One of the things my doctors have asked me to do is take baths (strange as it sounds, but with very good reason). This is something I don't usually do. I don't feel clean after a bath, and I rarely have the time or patience to enjoy it. Now, however, it's on my agenda whether I like it or not.

For the first time in who-knows-when, I sat alone, quietly reading a book in a tub a hot, sudsy water. And I loved it.

Afterwards, being warm and relaxed, I did some stretches - yoga breathing exercises and gentle motions. As I loosened up, I noticed how sore my shoulders were, and how much my feet ached - so I rubbed them. I rubbed the palms of my hands and up my arms, and the whole while my mind was quiet. I wasn't thinking about work, or laundry, or anything else.

I think it's an important thing to remember, whether you've been through certain stresses or not, that taking a moment to give attention to your own physical and mental well-being can be incredibly powerful. Meditation of any sort, in fact. Simply taking the time to acknowledge all the things we do, thank ourselves, and let us rest.

Let me be the first to say that I'm in a wonderful, healthy relationship - but that doesn't negate the importance of loving (or at the very least accepting) one's self.

A lot of mush, I know, and not my usual conversational subject matter... but what can I say? Sometimes things need to be said.

So this is what I'm saying: give yourself a little 'me' time. Take a bath, read a book, meditate. Take a nap if you need one, or take a walk. Do it alone, let your mind wander, and then let it rest.

In the spirit of giving myself permission to take it easy, I wanted to make a meal I could really sink into and enjoy. Something that would fill me up, warm me up, and wrap me up.
To me, that means soup.

(Butternut, acorn, sweet dumpling, and... decorative pumpkin? Squash.)

Gingered Squash and Apple Soup with Baked Apple Chips
Makes about 12 cups
Vegan, gluten-free, fat-free, and packed full of fruits and veggies!

1 Butternut Squash*
1 Acorn squash (or other winter squash)*
2 large apples (I used a sweet variety) - roughly chopped
1 large pear (or another apple) - roughly chopped
1/2 onion - roughly chopped
3 large carrots - roughly chopped
4 cups water - roughly cho... wait a minute...
1 clove garlic, peeled and quartered
2 tsp. freshly grated ginger
4 leaves fresh sage (or 1 tsp. dry 'rubbed' sage)
2-3 sprigs fresh rosemary (plus more for garnish)
3 cardamom seed pods (or 1/4 tsp. ground cardamom)
Salt and pepper to taste

For the apple chips:
2 apples
1-2 TBSP cinnamon
Small pinch of salt
Optional: 1/4-1/2 tsp. other spices like nutmeg, anise, etc.
Optional (if the apples aren't sweet enough): 1/2 TBSP brown sugar or maple syrup

*About 4 lbs. squash total.

Method:
Preheat oven to 400f.
Split squash in half lengthwise - I suggest starting the cut with a serrated knife, then rocking the blade in a seesaw motion to push it through.
Scoop out the seeds and innards (but don't discard! Squash seeds can be roasted for a delicious and healthy snack, just like pumpkin seeds).
Lay squash cut side up on a baking sheet, sprinkle with salt, and bake 30-35 minutes, or until fork tender.

(My all-time favorite way to enjoy butternut squash? Straight out of the gourd with a spoon! Roast the squash as directed above, this time sprinkled with a pinch of salt and a few TBSP brown sugar or maple syrup. Let cool slightly, and dessert is served!)

To a large pot over medium-high, add chopped carrots. Cook over dry heat 4-5 minutes, or until they begin to caramelize. Stand back a little and add 1/4 cup water to steam them. Add apples and onion, cook until the water has evaporated, and add another 1/4 cup.

Scoop the meat of the squash out of the skin and into the pot - sometimes I add a bit of the skin for added flavor (especially the browned parts at the edges) but this is optional.
Add the remaining water, pears, garlic, ginger, sage, rosemary, and cardamom to the pot.

(Quick tip: to extend shelf life and for easier grating, store peeled ginger root in a plastic baggie in the freezer.)

Bring to a simmer, cover, and let cook 45 minutes to an hour, or until the apples and carrots have softened.
Remove the rosemary, sage leaves, and cardamom pods, and blend with an immersion blender. Or, very carefully transfer the soup in batches to a regular blender. Drape a kitchen towel over the lid and hold your hand over the towel - pulse a few times before blending. Always use caution when blending hot liquids!

Add nutmeg and season with salt and pepper to taste.

For the apple chips:
Preheat oven to 200f.

Using a mandolin slicer or sharp knife, slice the apples into thin (1/8th inch) rounds. Pick out the seeds as you go, but there's no need for coring the apple.

Mix together the cinnamon and salt (and any other spices or brown sugar/maple syrup if using) and sprinkle (or brush, if using syrup) over the apple slices.

Lay slices on an aluminum foil covered baking sheet, without overlap, and bake for 1.5 - 2 hours, or until wrinkled and curled at the edges and beginning to brown on top. Rotate pan every 30 minutes to ensure even cooking. Remove from the oven and they will crisp up as they cool - if they don't get crisp, return them to the oven and bake longer.

The soup freezes and reheats well, and the apple chips can be stored (once completely cooled) in an airtight container or baggie in the fridge for several days.

_________________________________________________

I could get used to this whole pampering thing.

This was a wonderfully rich and flavorful soup, but I wasn't ready to stop there. For dessert:

3 Ingredient Monkey-Butt 'Ice Cream'
(Aka, "Elvis Ice Cream"*)
Vegan - no ice cream maker required

Per serving:
1 Banana
1 TBSP cocoa powder
1 TBSP peanut butter (creamy or chunky)

Method:
Peel banana, break into halves or quarters, and seal in a zip top bag in the freezer. When ready to make, remove banana from bag and place in the bowl of your food processor (or blender). Add cocoa powder and peanut butter and blend until smooth - serve.

*Elvis's favorite (and famous) sandwich was banana, peanut butter, and chocolate. Henceforth, everything with these three ingredients must be dubbed 'Elvis'. It's in the rules.

(Monkey-Butt ice cream)

I'm not even going to pretend to have made this up - the idea of frozen banana 'ice cream' has been a bit of a fad for a while now - but I couldn't begin to tell you where I first saw it or got the idea. Freeze a banana, add what you like (blueberries? cinnamon?) and mash it up. It's as basic as a banana in a blender. That's a saying, isn't it? Well, it is now.
As for the monkey-butt part... what can I say, I'm with Elvis. Banana, peanut butter, and chocolate are like a threesome made in heaven.

So - tell me - how are you going to treat yourself today?

Lobster Tortellini with White Wine Cream Sauce - getting fancy with pasta

2012-01-16T10:26:00.000-05:00

(Lobster Tortellini in White Wine Cream Sauce - recipe with step-by-step photos in post)

The Family, for the holidays, gave me a pasta machine. Happiness ensued.

Having rolled pasta by hand more than once, and having painfully discovered muscles I didn't know were there, I was very pleased at the thought of whipping out a batch of noodles in a few easy minutes. Yet, having it here on hand, it took me this long to decide just what to do with it - I couldn't break it in making any ol' pasta dish... it had to be fancy.

Let's face it, it's hard to get much fancier than handmade tortellini. The lobster doesn't hurt, either.

If it all sounds too daunting, fear not - I have step-by-step photos to help along the way!

This recipe makes two large servings.

First, the pasta. Machine not required, but recommended.

I've made pasta several times, now, and each with a slightly different method. With eggs, with yolks, with a little olive oil... the list goes on. This is pretty impressive, considering how simple the whole process is. For this, I used the easiest pasta recipe I know. Flour + Water. That's it - add a pinch of salt if you like, but it really is that simple.
The dough is silky and easy to handle, rolls out well, cooks the same as egg based dough's, and the end product is comparable in flavor. In fact, I would probably have to taste them side by side to know the difference in the end. Besides, you can't beat the ease of two ingredients.

Feel free to use any pasta recipe you like, but here's what I did:

3/4 cup all-purpose flour (plus extra as kneaded. See what I did there? Kneaded?)
1/4 cup whole wheat flour (or other, or more all-purpose)
1/2-3/4 cup warm water.
optional: pinch of salt

Method:
Mix flours in a bowl and create a well in the middle. (You can do this directly on your countertop as is traditional, but why risk a flood). Poor in 1/2 cup of the water and begin mixing with your fingertips. Add more water 1 TBSP at a time as needed until most of the dry flour from around the edges and bottom of the bowl have come together into one shaggy mess.

Dump the dough onto a well-floured work surface and begin kneading - pressing the dough away from you with the palm of your hand, and then folding it back onto itself and pressing it away again. Add flour as needed to keep the dough from sticking.
This may take five or ten minutes, but keep at it. If it isn't stiff to knead and smooth to the touch, you're not there yet. If the dough is the slightest bit sticky or tacky, add a little flour. If it's dry and crumbly, add some more water - but not much!

(After kneading, before resting.)

Once the dough is soft and smooth, you're done. Form it into a ball and wrap in plastic. Let it rest for at least 1 hour, or store it in the fridge for up to a couple days. This resting period gives the glutens a chance to relax, resulting in a nice elastic dough that won't tear. Plus, it will keep it from springing back too much every time you roll it out - trust me, it will make your life a lot easier.

While the dough is resting, let's talk Lobster

I used one very large Maine lobster tail, but you can feel free to use a couple smaller ones. If you buy them frozen, be sure to thaw them in your fridge for a day or two ahead of time - or, if you need to speed things up, submerge them in lukewarm water until defrosted.

8-9 oz. lobster tail
1 1/2 cups water

2 TBSP unsalted butter, melted
1 TBSP lemon juice
1/4 tsp. garlic powder (I recommend powder and not whole garlic, here - fresh would overpower the lobster)
1/8th tsp. paprika
1-2 grinds fresh cracked black pepper

Method:
Using a pair of clean scissors or kitchen shears, cut along the underbelly of the tail just to either side of the legs. Peel back the legs and belly of the shell, and then cut horizontally to detach it near the base.

Using a small blade or paring knife, gently cut around the meat to help separated it from the shell. This isn't necessary, but will make it easier to get the meat out later.

Heat 1 cup of water in a pot on the stove, or in your steamer. Once it begins to steam, set the lobster tail belly up (shell down) onto your steamer tray and lower into your steamer or pot. Cover with a lid and let steam 6-8 minutes (depending on the size of your tail) or until the shell has turned bright red all over and the meat has gone from translucent to opaque. Remove the lobster and set aside to cool.
Note: Do not discard the steaming water! Strain 1/2 cup of the lobster steaming water, and reserve for later.

While the lobster is steaming, combine butter, lemon juice, and spices in a bowl.

Once the lobster has cooled enough to handle, gently pull the meat from the shell. It should come out fairly easily.
Cut the meat in half lengthwise, or just make an incision down the back about 1/4 inch deep, to reveal the vein. It's called a vein, but we all know what it really is, and we do NOT want it in our dish.

Using the side of your knife or your fingers, gently scrape the vein away from the meat and discard. Run the lobster under water to help rinse the vein away if necessary.

Cut/shred the cleaned lobster meat into very small pieces - no larger than 1/8th of an inch - and toss into the butter/lemon mixture.
Set aside.

Preparing the tortellini

Tortellini is a lot like ravioli, only in a smaller, cuter package. Making each one by hand may seem a little tricky at first, but once you get the hang of it things go pretty quickly.

Once your pasta is done resting, remove it from the plastic and lay it on a lightly floured surface.
Note: I suggest tearing your dough in half and working with 1 half at a time. Keep the second half wrapped in plastic so it doesn't dry out. This will make it easier to roll and work with, and you won't have to worry about the pasta getting too dry.
If you have a pasta machine, begin rolling it though the widest setting, folding it over itself, and passing it through again before rolling it slightly thinner and thinner.
If you don't have a pasta machine, get out a rolling pin and prepare for a work out. This method will work fine (trust me, I've done it) but brace yourself to use some elbow grease.
If you're using a machine, I suggest taking your dough to one of the lowest 1-2 settings. If you're rolling it the old fashioned way, I'd say go as thin as you can manage.

Once your dough is as thin as you'd like it, cut it into squares or circles. I aimed for about a 1.5 - 2 inch diameter, but a little larger would be fine. I don't suggest going any smaller.
For squares, using a guide, pasta cutter, or pizza roller work best. For circles, I enlisted the help of a round cookie cutter. These are great because they often come in sets of different sizes, so you can choose precisely the size you want.

Tortellini are made using circular cuts of pasta - cappettelli are made with squares. The process is exactly the same, so whichever you choose to use are fine. I'll demonstrate first with the cappettelli (squares) because it's a little easier to see what I'm doing.

Into the middle of a square (or circle) of pasta, scoop a small amount of the lobster and butter mixture - I suggest no more than 1/4-1/2 tsp. Too much filling and it will ooze out the sides which will make your pasta harder to seal and might cause it to rupture while cooking. Less is definitely more when it comes to stuffing pasta.
Using a pastry brush or the tip of a finger, lightly dampen the edges of the pasta. Fold the square over, connecting two opposite corners, and press the edges down to seal them. Try to press close to the filling to be sure no air pockets are inside.
Once you have a little triangle, hold it on your fingers and use your thumb to push the filling towards the top of the triangle. At the same time, bend the tips of your fingers to curl the top of the triangle forward (or use both hands, if you aren't busy holding a camera).
At this point try to think of the two lower points of the triangle as arms. Fold the arms in front of the 'belly' of filling, and pinch them together.
(Alternatively, you can wrap the 'arms' around the tip of your pinky finger).
This is called 'cappettelli' - presumably because the point of the triangle makes it resemble a little hat.

Tortellini is made exactly the same way, only with circles.

Again, this may seem like a bit of work at first, but in no time you'll be a tortellini folding machine. Once you get the hang of it I suggest laying out 5-10 rounds of pasta, dolloping filling into each, brushing them all with water, and then folding them all at once to make speedy work of things.
Tip: Always keep your pasta on a lightly floured surface, and try not to let the tortellini touch, to prevent stickage.

At this point the pasta is ready to be cooked, or it can be tossed in a little flour or oil and stored in the freezer in a baggie or other airtight container. These are great for making ahead, and because they're a little time consuming I highly suggest prepping them when you've got an afternoon free and then making them for a super fast, super fancy meal.

The sauce, and finishing the pasta

Make the sauce while bringing a pot of salted water to a boil for the tortellini.

1.5 TBSP unsalted butter
1.5 TBSP AP flour
1/2 cup of the strained and reserved lobster cooking liquid (can substitute fish stock, vegetable stock, or water)
3/4 cup white wine (I used a lightly sweet table wine, but use what you like. Not cooking wine.)
1/2 cup heavy cream
1/4 tsp. nutmeg - freshly grated if possible
2 TBSP fresh chopped parsley, plus more for garnish
Salt to taste (I used truffle salt which added a wonderful depth of flavor, but this is not necessary.)
Fresh cracked pepper to taste

Method:
In a pan over medium heat, melt the butter. Add flour, and stir to make a paste. This is a roux, and will not only thicken but help stabilize the sauce. Let it cook 1-2 minutes, stirring occasionally, or until the roux begins to bubble slightly. This will cook out the flavor of the raw flour.
Add the reserved lobster water, bring to a boil, and stir for one minute to thicken.
Add white wine, reduce heat to medium, and cook until reduced by half.
Reduce heat to low, and begin whisking. While whisking drizzle in the cream and let cook until thick enough to coat the back of a spoon.
Add nutmeg, parsley, salt and pepper. Taste and adjust seasonings.

Somewhere in there your water will have come to a boil. Add the tortellini in batches (maybe a dozen or two at a time, depending on the size of your pot) and let cook 2-3 minutes if fresh, 3-5 minutes if frozen, or until the pasta floats to the top. Using a slotted spoon or strainer, transfer pasta to a colander and repeat with remaining tortellini.

Once the sauce has thickened, add the cooked and drained tortellini, stir to coat, and serve immediately.

Garnish with extra parsley, or serve as I did with sauteed vegetables.

Don't dim the lights on this romantic dinner for two - you might find yourself wanting to gaze at the food, rather than the company.

Quail Eggs - for the love of all that is cute and tiny!

2012-01-14T11:09:00.000-05:00

(Tiny speckled quail eggs nestled on dry brown rice. Multiple recipes in post.)

Earlier this week, while at my local fish and meat market, I spotted a small plastic carton of eggs. Little, speckled, adorable eggs. Huevos de Codorniz, they were labeled - Quail Eggs. They were the only ones there, and I was instantly enamored. Jackpot! I thought, and immediately purchased the entire dozen.

(One dozen huevos de codorniz - eggs of quail.)

I brought them home, and after gazing at them for several long and loving moments I began to realize I had no idea what to do with them. Well, let me tell you... if you ever get your hands on some quail eggs, the very first thing on the agenda should be showing all your friends. Take pictures. Take lots of pictures.

(Look how tiny! On the right you can see one quail egg is only about 1/3rd the size of a regular 'large' hen's egg.)

(I had so much fun photographing these... I was reluctant to break them open.)

Once I'd gotten that out of my system, it was time to move on to phase two of operation quail egg: what to make with them!

First off, quail eggs taste a heck of a lot like chicken eggs - I doubt anyone would know the difference if not for the size. But, because of the inherent cuteness factor, they were the perfect excuse for making tiny things.

Like this Bird's Nest Breakfast Bowl!

(Sunny-side up quail eggs in a nest of hash browns and bacon, garnished with sprigs of thyme. Yes, it's edible - recipe in post.)

I decided to make several of the fanciest things I could think of. All of these can be made with regular hens eggs, but with these cuties on hand why not make the most of them? Of course, over easy with toast is great, too.

For breakfast, how about Quail Eggs Benedict-style?

(Poached quail eggs resting atop garlic and butter toasted baguette, sauteed mushrooms, and drizzled with a light and fresh Bearnaise sauce - recipe in post.)

Perhaps for lunch you could treat yourself to these bite-sized hard-boiled Quail eggs, seasoned with truffle salt.

(The white truffle salt was a gift over the holidays, and adds a fantastic depth of flavor - especially to egg dishes. Whether you get white or black truffle salt, be sure it has actual truffle in it and not just 'truffle essence' or the like. Mine came from The Spice House, and can be ordered online - recipe in post.)

And for dinner, bring on the pasta carbonara!

(Pasta carbanara with pan seared pancetta and manchego cheese - recipe in post.)

And of course, to accompany the main course, a light salad topped with deviled quails eggs.

(Shaved fennel root and smoked salmon salad, topped with deviled quails eggs and salmon roe caviar - recipe in post.)

Whew, what a day! I wish all eggs were so cute.

While quail eggs are a bit of a delicacy here in the states, in many parts of the world like Columbia, Venezuela, and even Japan, they are not so rare. In fact, they're often sold as street food in Vietnam - go figure.
I was pretty lucky to spot them at the fish market (of all places...) but you may have luck finding them at Asian or international markets.

Whether you have quail eggs or not, these dishes can easily be made using regular chicken eggs. They are nutritionally and flavorfully comparable. The biggest difference I found in using quail eggs was that the membrane between the shell and the yolk was slightly thicker - this made them easier to peel when hard-boiled, but harder to crack when not.

Happy cooking!

______________________________________________________

Bird's Nest Breakfast Bowl
(Serves two)

4 quail eggs (or 2 regular)
1 large russet potato
2 strips of bacon (optional, but recommended)
Sprigs of fresh thyme (optional)
Salt and pepper

Olive oil cooking spray

Method:
Preheat oven to 400f.
Cut strips of bacon in half horizontally, then make very thin 'matchstick' slices lengthwise. Place in a bowl and set aside.
Wash the potato, but do not peel it. Grate it lengthwise on a regular cheese grater, then add the grated potato to the bowl with the bacon and toss to combine.
Add a pinch of salt and pepper - I went easy on the salt because of my bacon, so keep that in mind.
Use cooking spray to thoroughly coat the bottom of an UPSIDE DOWN muffin pan. Spray from two opposing angles to be sure it's covered.
Pile a mound of the potato mixture into one hand, then make a well in the center. Invert your cupped hand over one of the upside down muffin tins and press the potatoes into place. Fill in any gaps around the sides with more of the grated potato. This should make about four individual nests.
(Alternatively, pan fry the hash browns and bacon and serve alongside the eggs. Simple is good.)
Place muffin tray onto the middle rack of your preheated oven, and let back 20-25 minutes or until the exterior of the nests are dry and begin to brown. Remove from oven, and carefully pry nests off of the muffin tray (the use of a spoon or spatula may help, here).
Set into small bowls or ramekins, and (optionally) stick sprigs of thyme around the edges. Set aside.

While nests are baking, spray a pan with cooking spray or add olive oil or butter and put over medium heat.
Crack eggs into the pan, and cook however you like. Sunny-side up, over easy, scrambled, etc. Season lightly with salt/pepper and serve in nests.

To eat: remove sprigs of thyme and rub between fingers into the bowl. Add a dash of hot sauce as per your taste, and dig in with a fork and knife.

________________________________________________________________

Quail Eggs Benedict
(Serves two)

4 Quail eggs
4 slices French baguette
1/4 cup sliced mushrooms (Cremini, button, etc.)
2 TBSP unsalted butter, separated
1 clove garlic, minced

For the Bearnaise sauce:
2 quail egg yolks (or 1 regular)
2 TBSP butter, melted
1/2 shallot, minced
2 TBSP white whine
2 tsp. tarragon vinegar
1 tsp. fresh or dried tarragon
1/8th tsp. grated nutmeg, fresh if you have it
Salt and pepper to taste

Method:
For the eggs:
To poach the quail eggs, bring a pot of water to a gentle boil. Lightly rub (or spray) the inside of a metal ladle with olive oil. Once the water begins to boil, crack one egg into the oiled ladle and lower the bottom of the ladle into the water. Very slowly and carefully, lower one edge of the ladle so that a small amount of water can drip in. As the egg begins to cook more, let more water spill in. Once the white of the egg is completely opaque, remove the ladle and tip it against the inside of the pan to pour out the water. Gently wiggle egg onto a plate.

For the Bearnaise sauce:
(Bearnaise sauce is very similar to the more common hollandaize sauce, and is often made over a double boiler. It's very easy to break the sauce this way, and have to start over from scratch. I find that the method below (whisking by hand, or if you're making a larger amount using a blender while drizzling in the butter) is much easier to master.)
In a small sauce pan, make a 'Bearnaise' reduction by combining the wine, vinegar, tarragon, and shallot. Let cook over medium-low until reduced by half (it's a small amount to begin with, so there should only be about 1 TBSP remaining). Remove from heat.
Separate egg yolk into a bowl. Get the Bearnaise reduction and melted butter ready, and begin whisking the yolk vigorously. Drizzle in the Bearnaise reduction, keep whisking, and slowly drizzle in the butter. Whisk, whisk, whisk!
Add the nutmeg, salt and pepper to taste, and set aside.
Can be VERY CAREFULLY re-warmed over a double boiler on low heat, whisking continuously.

For the rest:
In a pan, melt 1 TBSP butter over medium heat. Add the mushrooms and garlic, and saute until browned and wilted. Add another TBSP butter, and press baguette slices down into the pan. Let cook until lightly toasted.

To serve, place baguette slices onto a plate, top with mushrooms, then eggs, then drizzle with Bearnaise or hollandaise sauce.

_______________________________________________________________

Hard-boiled Quails Eggs
(Serves two)

4 quails eggs
Water
Salt - I used this white truffle salt, but plain is fine

Method:
Place quail eggs into the bottom of a small pot, and cover by at least an inch with cool tap water. Place the pot over high heat and bring the water to a boil. As soon as the water is rolling, cover with the lid and remove from the heat. Let sit 5 minutes (I suggest setting a timer) and then gently transfer the eggs to a bowl of cold water. Let cool completely before peeling.
Peel, and serve with salt.

___________________________________________________

Deviled Quail Eggs and Fennel Salmon Salad
(Serves two)

4 Quails eggs, hard-boiled (as per the recipe above)
1 tsp. mayonnaise
1/8th tsp. or less mustard powder
Salt and pepper to taste (I omitted the salt because of the saltiness of the caviar)
Paprika to garnish
Salmon roe or other caviar (optional)

1 fennel root, sliced thin
1 oz. smoked salmon
Fennel sprigs for garnish

Method:
Peel eggs and slice in half lengthwise. Gently remove the yolks into a bowl, and mash with mayo, mustard powder, salt and pepper.
Using a small spoon, dollop yolk mixture back into the egg-white halves. Or, scoop yolk mixture into a zip top bag, snip the corner, and pipe into the egg whites.
Sprinkle paprika over the tops (this is optional, but is what makes deviled eggs 'deviled'). Garnish with salmon roe.

Thinly slice fennel root, and slice or tear salmon into small pieces. Toss together, and top with deviled quail eggs.

___________________________________________________________

Pasta Carbonara with Pan Seared Pancetta
(Serves two)

8 oz. pasta (spaghetti, linguini, etc.)
2 oz. pancetta or proscuitto
2 quail eggs (or 1 regular)
1/4 cup manchego cheese, finely grated, plus more for topping (or parmesan, or pecorino if you want it sharper)
1/2 tsp. olive oil
Salt and fresh cracked black pepper.

Method:
(Pasta carbonara is traditionally, and is here, made with raw eggs. The eggs are added directly to the hot pasta, which warms them slightly but does not cook them. If raw eggs are a concern for you, they can be omitted and replaced with 1-2 TBSP room temperature butter, melted into the hot pasta.)

Bring to a boil a pot of well salted water, and cook pasta until al-dente. Drain, set into a bowl, and toss with 1/2 TBSP olive oil.

While water is coming to a boil, season pancetta with fresh cracked black pepper and add it to a skillet over medium-high heat. Saute until crispy, as you would bacon - flipping halfway through. Remove to a plate lined with paper towels to drain.

Crumble pancetta into the freshly cooked pasta, add the cheese, and toss to combine. Make a small nest in the center of the bowl, and crack the eggs into it. Quickly stir pasta until the eggs are thoroughly incorporated, and serve immediately with additional cheese if desired.

__________________________________________________________

Tilapia with Arugula Walnut Pesto and Lemon - seafood simplicity

2012-01-12T10:48:00.000-05:00

(Tilapia with arugula walnut pesto and lemon - recipe in post)

For the past week or so I've managed to eat fish (or seafood of some form) almost every day. Sure, sometimes that means a can of tuna or some lox, but considering that wasn't really my goal I still think it's impressive.
As far as I can remember, I've always been a fan of seafood. I'm a big lover of the raw (sushi), have always liked the fried (fish and chips), and recall going through a phase where I thought shrimp was the end-all be-all of fancy food. When I was little I even used to go up to Lake Michigan to catch bluegill and pan fry them for breakfast each morning. So great to have that prideful feeling of having caught and cleaned my own meal at such a young age.

Besides my own personal enjoyment, seafood is (generally speaking) very healthy. Fish is packed full of complete protein, not to mention tons of vitamins and minerals. It's very lean, and the fat it does have is some of the healthiest around, with lots of omega fatty acids our bodies and brains need to function. In fact, research has shown that people's whose diets are rich in fish and seafood have a much lower risk of heart disease, Alzheimer's, and possibly even some cancers. Yay, fish!

Alright, alright, so there are some risks involved... these days we have to worry about mercury poisoning, and, if our seafood is coming from the Pacific North West, we now have to wonder if it's laden with radiation from the shores of Japan.
Fortunately for us finding fresh and local is often an option, and even when it's not, knowing the origin isn't that hard. Besides there being lots of information online (The Natural Resources Defense Council has a list of mercury levels in different fish, including notes on which fish are being endangered by the way they're caught or raised) any questions concerning the specific fish you're buying can be directed to your fish monger. Whether you have a local fish shop like I do (Monahan's, in Kerrytown), or just the seafood counter in the grocery store, the guys back there are trained to do more than just wrap and weigh your purchase.
Ask questions, start a conversation, get to know them. Honestly, I want to start an affair with my fish monger - love that man. More than once I've called ahead to find out what they have fresh that morning, or to ask them to save me some before it's all gone.

Alright, enough about fish in the bigger picture, what about the fish on my plate?

While Tilapia is a heavily farmed fish, it is by no means in danger of losing its natural habitat or going extinct. It also has some of the lowest levels of mercury, and is very lean and high in protein - with only 1 gram of fat and 7 grams of protein per ounce. Plus it's packed with potassium, selenium, zinc, b-12 and many other essential vitamins and minerals.

And, it's tasty! On to the cooking!!!

Tilapia with Arugula Walnut Pesto and Lemon
(Serves 4)

For the pesto:

1 cup arugula, packed
1/4 cup fresh flat leaf parsley
1/2 cup walnuts halves, heaping
1 shallot
2 tsp. lemon juice
1/4 tsp. lemon zest
1/4-1/2 cup olive oil
Sea salt and fresh cracked black pepper to taste

Method:
In a dry pan over medium heat, toast walnuts. Shake the pan or stir every 2-3 minutes until warm and lightly darkened.
Add first six ingredients to your food processor and pulse a few times. Drizzle in olive oil while blending, watching for the right consistency. I used about a quarter cup of oil, keeping mine fairly thick, but if you'd like it thinner by all means add more. Stop to scrape down the sides of the food processor as needed.
Once you're close to the right consistency, add some salt and fresh cracked pepper. Taste and adjust as necessary.

Set aside.

For the Tilapia:

4 Tilapia filets (about 1 lb.)
1 lemon
1 TBSP olive oil
Kosher salt and fresh cracked black pepper

Method:
Heat olive oil in a skillet over medium-high. Season both sides of the fish with salt and pepper, and slice the lemon into thin rounds.
Lay the fish into the pan and surround with lemon slices. Reduce heat to medium, and cook 4-5 minutes.
Gently flip tilapia and lemons and cook an additional 4-5 minutes, or until the fish is flaky when touched with a fork.

Plate, and serve with pesto.

Getting your vitamins should always taste this good!

BBQ Chicken Chili - it might be cold outside, but it's nice and warm in here!

2012-01-10T10:04:00.000-05:00

(Barbeque Chicken Chili - Recipe in post. I would eat you on a bun, I would eat you just for fun ~ I would eat you in a bowl, BBQ is how I roll!)

I suppose I shouldn't complain, seeing as the weather hasn't been all that terrible this season, but I can't help but run for the cozy blankets when the temperature drops. Everything becomes so much more difficult when the bitter cold strikes, especially when I'm still trying to get back into the flow of things after such an eventful December. Stepping out into the chilly air was pretty much the inspiration for this dish - a big, hearty, warm-you up style meal.

I threw myself into making it with a grocery list the length of my arm, deciding that rather than look at recipes I would make it up as I went along. The flavors are a combination of every BBQ and Chili recipe I've ever bothered to take notice of, and the results are just short of fabulous. The whole thing feels like something Guy Fieri would throw together, and as he would say - it's off the hook!

(Chicken searing... can you hear the sizzle?)

I used five different hot peppers, as well as a little 'chili powder', just to be sure I had all my bases covered. The finished dish had just the right level of kick for me, a little spicy but not so much as to detract from the flavor. To mitigate the heat, I removed the seeds from all the peppers except the New Mexican. Because the seeds and veins of peppers are where the bulk of the capsaicin (spicy) is, if you wanted to punch the heat up a notch feel free to leave any or all of them in.

The peppers I used, in order from mildest to hottest on the Scoville scale:

New Mexican
Poblano
Ancho
Chipotle
De Arbol

BBQ Chicken Chili
Serves 6-8

Dry rub:

2 TBSP brown sugar
1/2 TBSP granulated garlic
1/2 TBSP granulated onion
1 tsp. ground cumin
1 tsp. cocoa powder
1 tsp. chili powder
1 tsp. kosher salt
Several grinds fresh cracked black pepper

The chili:

2 lbs. chicken breasts, boneless/skinless
2 TBSP canola oil, divided
2 dried chipotle peppers
1 dried ancho chile
1 dried New Mexico chile
1 chile de arbol
1 poblano pepper
1 tsp. chili powder
1/2 cup boiling water
1/4 cup apricot jam or preserves
1/4 cup honey
2 TBSP molasses
1 TBSP apple cider vinegar
1 large onion, finely diced
3-4 large carrots, finely diced
4 cloves garlic, minced
1/2 bottle stout beer or dark porter (or use 3/4 cup bourbon, brandy, or scotch)
15 oz. crushed tomatoes (I used fire-roasted)
1 cup ketchup
6 oz. tomato paste
1 TBSP ground coffee
15 oz. black beans
(optional) 1 cup corn, fresh, frozen, or canned

Method (stovetop):
In a heavy bottom skillet (cast iron if you have it) turn the heat on to medium and lay all of the peppers skin side down to toast. After 4-5 minutes, remove the dry peppers to the bowl of your food processor, and cover with 1/2 cup boiling water. Let rest five minutes. Once the skin of the poblano has begun to char, remove it from the heat and set aside - once cool enough, dice finely.
To the peppers in the food processor, add the chili powder, apricot preserves, honey, molasses, and vinegar. Blend until smooth, then set aside.

In the bottom of a very large, heavy pot or Dutch oven, heat 1 TBSP canola oil over medium-high. Rub chicken breasts thoroughly with dry rub, being sure to coat both sides. Lay half of the chicken into the bottom of the pot, and let sear 3-4 minutes without touching it or moving it around. Flip, cook another few minutes, then remove from the pot and set aside.
Add the rest of the canola oil and the last of the chicken to the pot and repeat. Set aside.

Reduce the heat on the pot to medium and add the onion, carrot, and garlic. Stir and let cook 1-2 minutes to develop some color.
Deglaze the pan with the beer, then add the crushed tomatoes, tomato paste, ketchup, the roasted and diced poblano, the coffee, and the hot pepper puree from the food processor. Nestle the seared chicken breasts into the pot along with any juices they may have accumulated and let simmer, covered, for 1 hour.

Kick back, relax, enjoy the second half of that beer...

Once the hour is up, remove the chicken and shred with two forks. Return the chicken to the pot, add the beans (and corn if using), and let simmer uncovered until the chili has reached your preferred level of sloppiness. I like mine nice and thick, so I went about 45 more minutes.
Taste and adjust seasoning (salt, pepper), adding more ketchup if it's too hot, or more chili powder or a dash of cayenne if it's too mild.

Method (slow-cooker):
As with the stovetop, rub and sear the chicken and blend the peppers.
Add all ingredients except the beans (and corn, if using) to your crock pot and set on low. Let cook 2-3 hours, then remove the chicken, shred with two forks, and return to the slow cooker. Add the beans (and corn) and let cook another 1-2 hours or until ready to serve.

Serve as is with sour cream, fresh cilantro, cheese, etc., OR:
Spoon as a sauce over spaghetti or rice, OR:
Use as a filling for enchiladas, OR:
Pile high on buns for BBQ chicken sliders, OR:
Burritos, OR:
... you get the idea.

(The Boyfriend enjoyed his as a burger - total yum!)

You know what this dish screams to me? Super bowl. I imagine it as a dip for tortilla chips, or pressed with cheese into tasty quesadillas, or as a topping for mini pizzas, or straight out of the pot with a giant spoon... wait, that's me.

Not to toot my own horn or anything, but whatever way you slice it this stuff is good! Just thinking about it is making me crave another bowl full.

Is my enthusiasm making you skeptical? Well, I guess you'll just have to go make it for yourself to find out!

You know you want some.

Chocolate Covered Espresso Beans - plus, I'm a winner! (Liebster Award)

2012-01-08T13:06:00.000-05:00

(Espresso beans coated in dark chocolate - chocolate/coffee lovers rejoice! Recipe in post)

For those who love their chocolate and coffee, these little babies are like concentrated doses of wake-me-up wonderfulness. You've probably seen them in coffee shops and stores, often sold for the outrageous price of some four dollars per couple ounces, and perhaps you've even treated yourself to them before - but nothing can compare to good chocolate and freshly roasted espresso beans.

As I got to the end of the bowl of melted chocolate, and it began to set up to the point I could no longer neatly coat my beans, I lazily dumped a handful of coffee into the bowl and began eating it by the spoonful like cereal. Delicious, French Roast cereal.

Although caffeine affects everyone differently, let's take a (very simplified) look at what went on over the next hour or so in my brain:

Let's begin with a metaphor. Imagine that my brain is one of those plastic cubes with different shaped holes in it that children play with by putting the appropriately shaped blocks into. Not a far-fetched metaphor, I'll grant you.

These holes, called Adenosine receptors, are there just waiting for the adenosine molecules (blocks) to fall into them. When the adenosine latches into the receptors, I begin to feel drowsy and ready for sleepy-by time. Just like a toddler.

Caffeine, however, is sneaky! The caffeine molecule is an imposter, cleverly disguised to look like adenosine, and it comes in and fills up all the receptors with its blocks before I even know what's going on. It's like the mean kid who comes and ruins the toy you're trying to play with.

Well, when my brain realizes that its adenosine no longer fits into the holes (because they're already filled) it has a little tantrum - a minor panic attack, if you will - and sends out epinephrine (adrenaline, or the 'fight or flight' hormone) and dopamine (happy time/feel good hormone) into my system, giving me the buzz we all associate with caffeine and the energy to kick the rear-end of any other kids who try to mess with my toys. I just went from being a toddler, to being a bad-ass toddler.

Unfortunately, as caffeine wears off (usually within five-six hours for a moderately sized dose in an average person) it leaves behind an exhausted body that is ready to sleep and repair itself, hence the 'crash' that comes with things like caffeine and sugar highs. Plus, dopamine levels return to normal which can leave you feeling depressed as well as fatigued.
Now I'm cranky, cry a lot, and am ready for a nap. Amazing how well this toddler metaphor is working out for me.

The moral of the story is: we're all children inside. Children with access to drugs.

Note: In small and regular doses caffeine is shown to have certain health benefits (such as reducing the risk of diabetes, certain cancers, not to mention increasing alertness and bettering mood), but the usual conclusion that more is better does not apply here.
Caffeine is a drug, surprisingly similar to its illegal cousins (heroin, cocaine...), and should not be overly abused. Caffeine addictions are not uncommon, can be difficult to overcome, and can cause serious difficulties (like insomnia, headaches, heart palpitations, and even psychosis).
As with all things, always in moderation!

Now, if you're ready to partake, all you need is some of your favorite chocolate and good quality beans. A fresh, dark roast is important in making these worlds better than the ones you find in the stores, which are often made with older or lower quality beans.

Chocolate Covered Espresso Beans
(Not a fan of coffee? Try nuts or dried fruit!)

4 oz. good quality chocolate (I used Valrhona 64%, but use what you like)
A few handfuls dark roast coffee beans

Method:
Begin by lining a baking sheet or counter top with foil. Chop the chocolate (if in bar form) and melt in the microwave in 20-30 second intervals, stirring in between.
If you're feeling really ambitious, you could temper the chocolate in a double boiler. To do this, heat a pot of water over medium/low, and place the chocolate in a heavy glass or ceramic bowl over the top of the pot. Once the chocolate has begun to melt, use an instant-read thermometer to bring the chocolate to 115f. (for dark) or 110f. (for milk or white).
Remove the bowl from over the water, being careful that steam and condensation DO NOT enter the bowl - even one drop of water will 'break' the chocolate so the molecules won't play nice and you'll have to start from scratch.
Using a whisk or a rubber spatula, stir the chocolate as vigorously as your arm will allow, checking the temperature intermittently, until it cools to 92f. (for dark) or 88f. (for milk or white). This may take a while, so prepare to get a work out. To test if the chocolate is tempered properly, dip the back of a spoon into the chocolate and place in the fridge for 2-3 minutes. If the chocolate is completely set up, smooth and slightly shiny, and not streaky or blotchy, then the chocolate is tempered. If the chocolate still hasn't hardened, it's still too warm - keep stirring. If it's streaky, it needs to be agitated more - keep stirring!
If the chocolate begins to set up while you're using it you can put it back over the double boiler just to re-melt it, but be sure not to let it go above 92f.
Once you have your melted chocolate, add a handful or two of espresso beans and stir to coat.
Using a spoon and your fingers (or a fork), drop the beans onto the foil. I like to drop them individually, if I can, but a few clusters of twos or threes are fine.
Add more beans to the chocolate until all the chocolate is used, reheating chocolate as needed.
Let the chocolate cool and set up (this may take a while depending on humidity, temperature, and temperature of the chocolate), or put it in the fridge to speed up the process.
Pop the cocoa beans off the foil, and store in a zip-top bag or airtight container in the fridge.

Try not to eat them all at once!

_____________________________________________________

Bonus: I'm a winner!

The Liebster Blog Award! I was fortunate enough to receive this award not once, but twice (I suppose that's what I get for being so slow to pass it on), first from Sunday Morning Banana Pancakes and then from Bridget Bakes. Thank you both, I am so honored!
'Liebster' is a German word meaning "dearest" or "favorite", and the award is given by bloggers to bloggers (more specifically, to newby bloggers like me who have less than 200 followers) to give recognition and spread the love. As a recipient, it is my duty to:

A. Thank those who nominated me and link back to them.
B. List five other blogs to receive the Liebster, and let them know they've been awarded by commenting on said blogs, and
C. Proudly copy/paste the Award on my blog and grin like an idiot:

After much head-scratching, I finally narrowed it down to five blogs to pass the honors on to. In no particular order:

1. Fool With Flour - Not just a great name, but a great blog as well. Kendra is currently pre-culinary school, but her forays in the kitchen are by no means sub-par. She's got a great attitude, and her blog has a nice polished look to it that helps make it easy to read.

2. Elena the Epicurean - Elena seems to have a very easy way of writing that's entertaining and engaging. Very easy to relate to and fun to read. On top of that, I love her philosophy about food being 'real' - no synthetics or processing, thanks!

3. Vegetarian Epicurean - as I've said before, I don't adhere to any particular dietary restrictions - but that doesn't stop me from being a huge fan of many vegetarian/vegan/gluten-free/etc. blogs. This Vegetarian Epicurean has lots of great recipes, many including a very clear Mexican or spicy influence which I can't help but drool over.

4. From Valerie's Kitchen - I'm not actually sure how many followers Valerie has (and whether or not she technically 'qualifies' for the Liebster) but her blog is new as of August last year and is more than deserving of a mention. I think it's easy to relate to having a busy lifestyle and being the one in charge of the meals for the family, and somehow Valerie manages not only to take it all in her stride but blog about it to boot.

5. Healthy Kitschy Vegan - once again, I'm not sure on the actual follower count, but HKV is such a unique blog I couldn't pass up the opportunity to share it. The author of the blog, Danni, isn't your average vegan cook/baker... she's a recovering anorexic, who's blog not only documents food and cooking but also overcoming her eating disorder. Clearly, she puts emphasis on clean, healthy eating, which I love - but she also has a very candid way of sharing her struggles that anyone could relate to. Definitely one you shouldn't miss.

Hope you all enjoy flaunting the award, and don't forget to pass it on to your favorite up-and-coming bloggers!

Still grinning like a fool (is it the award, or the caffeine?),

~Willow

Hot Curried Shrimp with mango red pepper salsa - guilt free and flavor FULL

2012-01-04T19:48:00.000-05:00

(Hot curried shrimp and quinoa with mango red pepper salsa - recipe in post)

Was your New Year's resolution to eat bland, boring food? I didn't think so. If you're plan is to do away with the calories, just be sure you don't do away with the FLAVOR.

When it comes to eating healthy, one of the most common misconceptions is that low calorie, low carb, low fat, or vegetarian/vegan/gluten-free foods are automatically good for you. I often joke that if a gluten-free label were slapped onto a carton of eggs, they would sell faster than any other.
While some fats and carbs are less useful to our bodies, many are things we need to function - in balanced, moderate amounts. Complex carbs like sugars found in fruits and vegetables can help to kick start metabolism, and the healthy omega fatty acids in things like fish, avocado, and olive oil are key building blocks that our bodies use and need every day.
I know I've said this before, but I'll say it again. The next time you look at the calories in your food, consider this - every calorie comes from somewhere. Every gram of fat contains 9 calories, every gram of protein 4, carbohydrates 4... you get the idea. So after looking at the calorie count, try to determine where those calories are coming from. Is there a lot of fat or sugar in the food, or are many of those calories coming from protein? Not all calories are created equal, and if your food is low calorie chances are it's also low in nutrition. Alcohols and simple carbs like refined sugars are considered the most nutritionally 'empty' calories out there, while complete protein and healthy fats are at the other end of the spectrum. If cutting calories is your goal, my suggestion is to find nutritionally dense food - not nutritionally lacking food.

For more of my unsolicited healthy eating advice/ranting, click here.

My goal with this dish was to pack lots of complete protein into one highly flavorful package. You don't need to limit yourself to egg white omelets to get the protein you need without breaking the calorie bank.

Hot Curried Shrimp

Makes 4 servings
Total time: ~45 min

Calories per serving: 280
Protein: 23g
Fat: 4g
Fiber: 3g

Ingredients:

1 lb. shrimp - peeled and deveined
3/4 cup quinoa
1/2 onion - finely chopped
1 tsp. extra virgin olive oil
1-2 tsp. sriracha or other hot chili garlic paste
1 TBSP curry powder
1/2 TBSP ground cumin
Salt to taste
1 1/2 cups water

1 red bell pepper
1 mango
1 TBSP cilantro/parsley/mint - chopped

Method:

Put skillet or saute pan over medium heat. Seed and devein bell pepper, cut into quarters, and place in they dry skillet skin side down. Cook 5-7 minutes, or until beginning to char. Flip slices and cook another 4-5 minutes. Remove pepper from pan and set aside to cool.
Pat shrimp dry with a clean cloth or paper towels and place in a bowl. Toss shrimp with olive oil, sriracha, and a pinch of salt. Add shrimp in batches to the hot pan and cook, without stirring, for one minute. Flip the shrimp to their uncooked side and cook another one minute, then remove from pan and repeat with remaining shrimp. Set aside.
To the hot skillet, add the onion. Let cook 1-2 minutes to develop some color, then add the quinoa and spices. Stir for 30 seconds to toast the spices, then add the water. Let cook, stirring occasionally, until all the water has been absorbed by the quinoa.
While the quinoa cooks, prepare the mango salsa. If you've never sliced a mango, the easiest way is to cut off the 'cheeks' of the fruit on either side of the wide, narrow pit in the middle. Slice down one side, as close to the middle as possible without hitting the seed. Then hold the 'cheek', skin side down in your palm, and run your knife in strips first in one direction, then the other, to make cubes. Try to slice through all the meat, but be careful not to cut through the skin. Once scored, turn the cheek inside out and use your fingers to pop the cubes out. Repeat with the other side of the fruit.
Dice the charred red pepper, chop the cilantro/parsley/mint, and toss with the mango. Set aside.
Once the quinoa is finished, taste and adjust seasonings and remove from heat.
Add shrimp to the pan and serve, with salsa on the side or mixed in.
Enjoy!

Espresso Express: Moving forward, with caffeine!

2011-12-29T13:09:00.000-05:00

(Remember this guy? He's gonna be WIRED!)

On the weekends, The Boyfriend and I like to treat ourselves to the best coffee in the area, at Zingerman's Coffee Company. We go for the drinks, and the pastries, and it makes weekend mornings feel like something special.

For Christmas, I decided to ruin all that by surprising The Boyfriend with our very own espresso machine. Although I wanted to keep things on a budget (a difficult task when it comes to quality coffee makers and grinders), I was able to find some really great deals thanks to Consumer Reports and my friends at Zingerman's.

Confident in the research I'd done, I decided on a De'Longhi espresso machine, a well-reviewed Capresso conical burr grinder (to get that fine, even grind necessary for a good espresso) and Bodum's double walled thermo-glasses.

(De'Longhi espresso machine and Bodum double wall thermo-glasses, 2.5 oz.)

These cups are probably the best part of the whole thing - made of two layers of light-as-air glass, they have a little rubber vent at the bottom to hold the pressure between the glass. This means you can fill with cold liquid with no condensation, or hot liquid and it won't burn your hands or break the glass. Truly a unique design, not to mention pretty to look at.

I grabbed a few other add-ons, like a good tamper and frothing pitcher, and even scored a dessert whip for that cafe-style whipped topping.**

The surprise didn't go quite according to plan, thanks to my trip to the hospital, but The Boyfriend was pleased non-the-less.

Finally on the mend, I made my move setting it up and getting it ready for our first cups.

For me: a double shot of espresso brewed with vanilla powder.

For The Boyfriend: a tall rice-milk mocha with whipped cream.

For dessert: Freshly steamed hot cocoa with home-made marshmallows.

Coffee and hot cocoa whenever we want? Yes, please! Will it ruin our weekends at Zingerman's? I think not - we have to get the beans from somewhere, after all.

(You know you want some...)

Sitting down with a cup of coffee, on a weekday, with no work... something about this makes me feel inspired, like when you walk into a bookstore/coffee shop and sit down feeling important and worldly.
This, in combination with having been in the hospital for five days and now realizing that the year is coming to an end, has set my mind turning.

I think Chris Guillebeau of The Art Of Non-Conformity (one of my favorite bloggers) has a pretty good approach to evaluating things when resolving one year and beginning another.

The basics of his method are to look back on the year and pinpoint the things that went well, the things that went poorly, or the things that fell by the way-side and didn't get done at all. Then to look to the future, and list not only the long term goals but what to focus on in the shorter term, and what feels most important for the coming year.

Looking at things in such simplified terms is a great way to map out, very roughly, where the borders are. Looking ahead can seem like a vast expanse of what-if's and who-knows, but giving yourself check points along the way helps to define the edges of the path you want to take - strangely, I find this helpful even when I don't know what that path is.

Guillebeau surmises that this is the best way for him to live a life of purpose, but I think in a simplified form it can be useful just for getting a grasp of what you want, of wrapping your head around your goals enough to have leeway but still stay true to where you're heading. You don't need to know exactly what legacy you want to carve out for yourself, just a sense of your own values and what's important to you.

Using this basic outline as a starting point I can look back and see all the things that went well, and all the things that I had good intentions for that flopped. I think my biggest downfall for the year was my lack of physical fitness - something I really enjoy, but have been waylaid from due to unforeseen medical issues.
Realizing how much I missed being active, I can say pretty definitively that I want to focus more of my energy on that area this year. While I am a dog-walker and occasional runner/biker/hiker/etc., one of my favorite forms of whole-body fitness is Bikram Yoga - so that goes on the list for next year.

One of the things I can look back on and say I'm proud and pleased of is having started this blog, and being able to share myself with the world. I'm not interested in lime-lights and audiences, but the thought that my experiences might be relatable, might connect with someone, or might spark some kind of inspiration, makes the things I do so much more worthwhile. I'm not trying to fix the world of all its problems, but making a difference (even a small one) is what living is all about.
Taking into consideration what I've done so far, it's pretty clear to me that I'm only just beginning to get my feet in the stirrups and ride. So I wonder, where might I want to go with this? Do I want to direct my energy towards education, towards charity, towards health? Having a clear-minded look at things helps me to see myself as a vessel of possibilities, and something potentially more than I currently am.

These are just a couple examples of the things going through my head, of what's sketched out on the notebook in my lap.

My New Year's resolution this year is not to lose weight or read more books or become an athlete - I always want to do those things - it's to look at things more clearly, and with purpose. To savor the things that I love, and discard the things I can do without.

Making resolutions always seemed silly to me, with lots of big words and talk but no real plan of action, or even a reasonable chance of succeeding. This year I'm setting the bar where I can see it, within reach, because if this rung is close enough to grab than I can move on to the next.

As pointed out by The Boyfriend, I tend to set pretty high standards for myself. While I hate to admit it directly, I can see that I let myself down frequently. Recognizing this, I want to offer myself the same room for error that I would to anyone else. Without room to fail (and be forgiven), it can be hard to even try.

("Part of this beautiful world needs me, and I need it too. Although everything I give will be flawed and insufficient, I must give it anyway, and then I must give more." - Chris Guillebeau, The Tower)

For the first time I feel like I have a foundation to make root in, a place I can push off from, and the ability to take aim. I have a lot of growing to do, and with growth comes learning. This year has been full of lessons, and I'm sure that next year will be the same - I don't want to miss a single one.

Highlights from this year: The Boyfriend, this blog, surviving six months of illness, and discovering (again and again) that I don't have to force myself down a path that doesn't make me happy.

What about you? What's your plan of action, or resolution, for the New Year? What's your biggest success or highlight from this one? I'd love to hear your story in the comments!

___________________________________________________________

For more information on Chris Guillebeau's Annual Review, or to read some of his incredible travel/business blog, see: http://chrisguillebeau.com/3x5/how-to-conduct-your-own-annual-review/

**Note: I share the brands and links to the products to pre-empt the questions in the comments. I am not being paid or compensated in any way by any of the companies represented.
Lucky them for free advertising, but I will gladly throw them under the bus if I don't like their product.

A Holly Jolly Hospital Visit

2011-12-27T12:04:00.000-05:00

"Season's Greetings and Tasty Treatings"

(Holiday spiced nuts with dried cherries)

The holidays are upon us! Are you ready?

Well, neither am I!

Because I like to bake my gifts (no, don't put the iPad in the oven!) I always leave things for the last minute so everything is as fresh as possible. I realize I'm not alone in my hap-hazard preparations, so I thought I'd share with you some of my go-to goodies for gifting...

This was the beginning of my holiday blog post. I spent the weekend making holiday treats, from jarfuls of hot cocoa and homemade marshmallows to spiced nuts and biscotti, all wrapped neat and tidy for friends and family. I even made pumpkin peanut-butter dog biscuits for all my four-legged buddies.

(Homemade peppermint snowflake marshmallows, and personalized Pumpkin & Peanut Butter dog biscuits)

Monday morning everything was finished, packed in tins and baskets, and mostly photographed. Then, instead of sitting down to write my holly-jolly heart out, I decided to collapse into a pile of shakes and quakes and rush myself to the ER. Well, not decided...

Having grown up with medically competent parents, and being fairly aware of my (usually healthy) body, I've always been the type of person who only sets foot in a hospital if I've broken a bone. But as stubborn as I am, it only took moments before was willing to forego my high-hope plans for the day and check myself into emergency.

That was Monday afternoon, and much of what I'm writing now is coming from a bed in the hospital, appealing to your sense of pity and hoping you'll forgive me for dropping off the face of the internet. What was wrong? I couldn't say. Was it getting better? Who knew. Would I be out for Christmas? I could only hope.

Pitiful enough, yet?

("One day we'll look back on this picture and laugh... hopefully." - The (always optimistic) Boyfriend)

Well, as it happens I am getting better, and five days of IV antibiotics, a spinal tap, surgery, and twenty some blood draws later, I had the wonderful gift of getting to go home for Christmas. Still recovering, but at least in the comfort of my own bed.

Although my appetite hasn't been much, having had the great pleasure of eating hospital food for the better part of the week has put me in the mood for good, simple, home cooking. To be fair, the meals I was given were better than expected, and even better than some restaurants I've seen, but after a few days I was getting pretty tired of the low-fat, low-sodium, over-cooked, instant-oatmeal feel of it all. Knowing the house would be sparse by the time I got home, when I was finally released (freedom!) The Boyfriend and I made a mad dash to the grocery store for something of substance.

First there were basics: fruit and yogurt, beets and salad, the things I knew my stomach could handle. Fortunately, The Boyfriend was thinking a little further in the future and grabbed a few other things, like onions, potatoes, and the like - things for making a meal.

The Boyfriend has a nice and simple way of throwing together a quick sauce, pouring over noodles and veggies and topped with cheese, and then baking it in a casserole - whatever he feels like adding, he adds - and it's always awesome. Along those lines, he began by making a sauce with sauteed onions and garlic, green and black olives, a can of tomato sauce, and a healthy splash of balsamic vinegar.

(Optionally throwing in some finely chopped ham or bacon can add a nice punch of flavor to the sauce)

To this he also added maybe a quarter cup of cream sherry. I would never have guessed, but this added a depth of flavor so rich and unexpected it made the sauce feel very full and unique. If not cream sherry, red wine would probably come close.

Then, instead of pasta, he served the sauce over brown rice (easy on my stomach) and steamed carrots and potatoes, of course topping the whole thing with some fresh mozzarella cheese. The heat from the sauce made the cheese melty and gooey in no time, and finally it was time to sit down and EAT.

Mmm - warm, cozy, and made with love!

This week has been, to put it lightly, a set-back. However, the snow is falling, the pain is dissipating, and I am finally beginning to look towards the future with a sense of hope and purpose. Soon, things will return to normal.

I can only thank my lucky stars, and my incredible support system, for seeing me through. Especially to The Boyfriend for sticking with me every step of the way - modern medicine and higher-beings aside, he was (and continues to be) my guardian angel.

Next up is to make a big batch of "thank-you-for-the-time-off" cookies for The Boyfriend's boss!

Thank you, thank you, thank you, all.

Happy(er) holidays,

~Willow

Thank you mom, dad, Kennan, Brian, Lee, and thank you to St. Joseph's Mercy Hospital for the incredible care. Thank you, Mark. You have my endless gratitude.

Spicy Peanut Sauce - it's what's for dinner

2011-12-16T09:17:00.000-05:00

(Linguini and broccoli with spicy peanut sauce - recipe in post)

I was so excited the other night when The Boyfriend requested I make noodles and peanut sauce - I love peanut sauce! I love noodles!

I've made peanut sauce I don't know how many times, and each a little different. Sometimes plain, sometimes spicy - from adding an Asian twist with some sesame oil, to a touch of Thai with coconut milk and sriracha. It all depends on what I have on hand, and what application I'm using it for... because just as much as there is range in the recipes, there are different uses for it. From noodles and stir fry, to salads and summer rolls - and I love it all.

The Boyfriend had a recipe in mind from one of his cookbooks, and I was pleased to see that this one was yet another variation I hadn't tried - soon, I will be the guru of all peanut sauces!

Before I go into the specifics of this particular recipe, let me lay out my knowledge. While the exact ingredients may vary, they all go something like this:

1 part peanut butter (usually smooth)
1/2 - 1 1/2 parts liquid (water, milk, coconut milk)
Soy sauce, tamari, and sometimes vinegar
Garlic, ginger, or green onion
and optionally, cayenne or sriracha for spice to taste.

The thing this recipe called for that I wasn't familiar with was molasses - and there was no way I was leaving it out just because it was something new!

The sweetness, in combination with the vinegar, did make this sauce unique. At first I was a little uncertain about it, but as the sauce warmed through it mellowed into one rich experience. If you aren't a fan of peanut sauces to begin with, this one will by no means change your mind. It isn't the end-all be-all of peanut sauces, and I won't go preaching its name to the heavens. BUT. For the lover of all things peanuty, this sauce is definitely another keeper to add to the repertoire!

Peanut Sauce with Linguini and Broccoli
(Sauce recipe from The Enchanted Broccoli Forest)

For the pasta:

1/2 lb. linguini (use what you like, I chose whole-wheat)
2 large heads of broccoli, cut into florets
2-3 cloves garlic, minced
1 TBSP canola or peanut oil
2 TBSP tamari or soy sauce
1 tsp. ginger powder (or 1/2 tsp. freshly grated ginger)
Salt

Optional: Tofu or other protein

For the sauce:

1/2 cup natural peanut butter
1/4-1/2 cup hot water
1/4 cup apple cider vinegar
2 TBSP tamari or soy sauce
2 TBSP molasses
1/4-1/2 tsp. cayenne pepper (to taste)

Optional: chopped peanuts and scallions, for garnish

Method:

In a large pot bring water to a boil and salt heavily. Cook noodles until al-dente, drain, and set aside.
In a wok or pan over medium-high heat, add 1 TBSP oil and let heat until glistening. Add broccoli florets and give the pan a shake or a stir. Let cook 1-2 minutes. Add garlic and ginger, then pour in tamari and stir until mostly evaporated. Remove broccoli from pan while still bright green and slightly crisp. Set aside.
(If adding tofu or the like, begin cooking the protein over medium-high heat before the broccoli, then add the broccoli and cook as directed.)

For the sauce:
In a small sauce pan over medium-low heat, add the peanut butter and 1/4 cup of the hot water, stirring to combine.
Mix in the rest of the ingredients, then add the remaining 1/4 cup water to thin the sauce to desired consistency.

Toss noodles and broccoli in the sauce, and garnish with chopped peanuts and scallions.

Serve.

Dinner doesn't get much easier than that!

Gluten-Free Pumpkin Gnocchi with Creamy Brown Butter Sage Sauce

2011-12-14T16:04:00.000-05:00

(Pumpkin gnocchi with brown butter sage sauce and garnished with salty roasted pumpkin seeds - recipe in post)

Am I the only one with pie pumpkins left? Maybe I over-did it a little when I stocked up over Thanksgiving. Now I'm trying to find ways to use them before they go rotten besides pureeing and freezing them for later - fresh is best, and all.

Of course, the hardest part about deciding how to use them is all the possibilities: pumpkin pancakes, pumpkin muffins, pumpkin cinnabuns, pumpkin pudding, I could go on for ages. Right now, though, I'm just not feeling the desserts, so that narrows things down.

What about pumpkin soup, then? Pumpkin chili? Maybe oven roasted pumpkin fries, like sweet potato fries... Pumpkin risotto, perhaps? Okay, so maybe it doesn't narrow things down that much.

Finally I settled on pumpkin gnocchi. Original? No. Tasty? Yes. *Shrugs* what can I say, I go where the stomach tells me.

If you aren't familiar with gnocchi, it's a type of pasta-like dumpling. Soft little pillows most often made with potatoes, squash, or ricotta cheese, and dressed in sauces anywhere from classic tomato to cream. They're quick and fairly simple to prepare, and can be made ahead and frozen for a later date, making them perfect for busy week-night dinners.

As is my routine, I looked over a few recipes before picking and choosing the direction I wanted to go. The recipe I most closely adapted from, and would love to try replicating word for word, is Foodie Crush's pumpkin gnocchi with sage, hazelnut and brown butter sauce. This looks divine, but after deciding to incorporate a few different elements and realizing that I didn't have any hazelnuts, I ended up making my own variation.

The recipe calls for pumpkin puree, which I must emphasize is best when home-made. See "Pumpkin Puree two ways, and neither are from a can" for some basic ways to make your own, or do what I did this time and abandon all norms and traditions.

Knowing that my pumpkin was going into a savory dish, I decided to sear it in a pan, lightly charring the outside and drawing out a different side of the pumpkin flavor.

I cut my pumpkin into half inch cubes, small enough to offer lots of surface area and also a quick cooking time, then tossed it with lots of salt and cracked black pepper.

I threw the chunks (in two batches) into a rippling hot skillet with a couple tablespoons of canola oil and let them cook, giving them a shake every few minutes, until browned on the outside and soft most of the way through. Then I added about a 1/4 cup water and covered the pan with a lid to let them steam the rest of the way through, killing the heat. Once all the water had dissipated, I took my potato masher to the pumpkin and called it done.

Off to a good start already. Then I added some butter and an egg yolk before mixing in my flour. I decided instead of using regular all-purpose flour that I'd use the gluten-free flour mix I made the other day. After all, I wanted to know how it performs in different applications, and gnocchi is a very delicate test of its abilities.

I rolled the dough into long ropes, then cut them into small segments. Not having a gnocchi board, I rolled each piece along the tines of a fork to create the traditional grooves.

Gnocchi is designed with little ridges to help hold on to sauces, so while the grooves aren't necessary it's an extra step I was willing to take.

Once all the gnocchi was cut and rolled, I started a pot of heavily salted water to boil.
In the meantime, I took fresh leaves of sage, rolled them into a cylinder, and then cut into strips.

The confetti of sage turned full-flavored and crispy in the brown butter sauce - then I added a splash of cream to thicken it up before tossing in the gnocchi.

I garnished the dish with salty roasted pumpkin seeds for a little texture, and to bring the pumpkin theme full-circle.

Served in little pumpkin bowls, this dish was eye candy just as much as it was hearty and filling.

My only wish - something I am often disappointed by with gnocchi, so it might just be me - is for the pumpkin flavor to shine a little more. Still, whether 'pumpkiny' enough or not, it was delicious - if you're a fan of gnocchi, you'll be a fan of this recipe.

Pumpkin Gnocchi with Creamy Brown Butter Sage Sauce
(Adapted from Foodie Crush)
Serves four

For the gnocchi:

1 Cup pumpkin puree (fresh or canned)
1 1/2 - 2 cups flour (I used gluten-free with near perfect results)
1 TBSP unsalted butter
1 large egg yolk
1/4 tsp. salt
1/4 tsp. nutmeg (fresh if possible)
Fresh cracked pepper

For the sauce:

4 TBSP unsalted butter
1/4 cup fresh sage leaves, sliced, chopped, or torn
1 cup whole milk or cream
Salt and pepper to taste

Optional: Parmesan or Pecorino cheese, grated

Optional: Roasted pumpkin seeds or toasted nuts to garnish

Method:

For the gnocchi:

In a pot or pan, reduce pumpkin puree over medium-low heat until thickened. Turn off heat and add butter, stirring until melted. Once the mixture has cooled slightly, mix in the salt, pepper, nutmeg, and egg yolk.
Add 1 1/2 cups flour and fold in with a rubber spatula. Add more flour 1-2 TBSP at a time, until the dough is just barely not sticky. The amount of flour you'll need will depend greatly on what type of flour you use, and how wet your puree is. If necessary, rub hands with flour to make the dough easier to work with.
Break off a chunk of dough and roll it into a ball, then roll the ball into a long rope about 1/2 - 3/4 inch thick. Cut the rope into 1/2 - 3/4 inch pieces, then roll the pieces on a gnocchi board or along the tines of a fork to create ridges. Repeat with the rest of the dough.
Set gnocchi aside, and bring a large pot of water to a boil. Salt the water liberally, so that it tastes like the sea.
Cook gnocchi in batches, not over-crowding the pot, until they float to the surface. Depending on the size of the gnocchi, this will only take 1 - 2 minutes. Remove gnocchi to a bowl with a slotted spoon or strainer.
(Note: Uncooked gnocchi can be tossed lightly in flour, bagged, and frozen for later use.)

For the sauce:

Melt butter over medium-low heat and cook, stirring occasionally, until slightly darkened in color. Add the sage and cook for another minute or two.
Pour in the milk or cream, and stir often until reduced to desired thickness.
Season to taste with salt and pepper.

Toss gnocchi in sauce, and add cheese if using.
Garnish with freshly roasted pumpkin seeds or chopped toasted nuts, and enjoy!

Peppermint Iced Sugar Cookies - Holiday treats for the gluten-impaired

2011-12-12T18:14:00.000-05:00

(Gluten-free/vegan peppermint iced sugar cookies, recipe in post)

I realized the other day that I couldn't let the holidays pass without at least giving a mention to the most common of treats: the cookie. Everywhere I look people are sharing their recipes and ideas about how to festivize the dessert tray this season, and while I'm not one to conform, I'd be amiss not to join in.

And yet, with the blogosphere already an overflow of holiday treats and goodies, it's hard not to feel awash in the sea of already amazing recipes. In looking for some inspiration, I was quickly overwhelmed -- where could I find the ground to stand on to share my own ideas?

First, I decided to abandon the internet. *Gasp*

My cookie-making know-how is decent enough, so recipes be damned!

Second, I decided that rather than (just) share with you another recipe for sugar cookies, I would make them vegan and gluten-free. As I've said before, the holidays can get a little tricky for those with allergies or dietary concerns, and while I don't have a restricted diet myself (read: food? I'll eat it!) I know and respect many who do.

Now that I had a plan in mind, I went ahead and got started.

In making the cookies gluten-free, it was important to me that I make the flour mix myself. You can buy 'all-purpose' gluten-free flour mixes in the store, which there's nothing wrong with and, in fact, may be more economical than making your own... but I still wanted to do it from scratch to have a better understanding of the ratio of the different flours, and to be able to play with them once I have a little more experience.

I used some notes I had taken awhile back from this book for inspiration in making my mix, plus I looked up a few tips about using xanthan or guar gum. In wheat flour, gluten helps to bind and hold things together - it's what makes chewiness possible, and the holes in bread. Xanthan gum or guar gum are often used as thickening agents, but also work very well in replicating glutens.

This is what I came up with:

Gluten-Free 'All-Purpose' Flour Mix
(Loosely adapted from The Food Allergy News Cookbook)

1 cup white or brown rice flour
1 cup garbanzo or fava bean flour, or both as they're often sold as a mix (or: soy, coconut, or potato flour - almond or other nut flour will work as well, but may have slightly heavier, more whole-wheat like, results)
1 1/2 cups potato starch (this is a fine powder like corn starch, not flour)
1/2 cup corn starch
2 tsp. xanthan or guar gum (or 1/2 tsp. per cup of flour mix. If using flour to make yeasted recipes such as bread, add 1/2 tsp. more to the recipe per cup of flour used)

Method:

The method in which you measure your ingredients matters greatly and I am sorry to say I didn't take the time to measure in grams or ounces to be more precise.
Rather than scooping your flours with a cup measure and packing the top flat, I suggest pouring (or lightly scooping) the flour into a large glass measuring cup and shaking/tapping it to level the surface and read the amount. Once all the ingredients are combined they may settle or tamp down to being up to a half cup less than originally measured, so note that while this recipe calls for four cups of powder (and the xanthan gum should be measured as such) the final amount when measured for recipes may only be 3 1/2 cups.

Thoroughly sift or whisk together all ingredients. Store in an airtight container for up to one year.

Note: The Food Allergy's book recommends baking the flour at 25f. below the called for oven temperature. I followed this advice with good results.

(For this batch in the photo I used almond flour, hense the almonds, but would recommend using garbanzo/fava bean flour to avoid any nut allergies)

Not only is this mix great for personal use, but it would make an incredible gift for anyone you know with a gluten-free diet!

In making the cookies, the mix of flours worked flawlessly. It acted exactly as I would expect had I used regular wheat flour, rising slightly but not too much, and spreading very little.
The finished result was tender in the middle with lightly crispy edges, and no one would ever have guessed they were not only gluten-free, but vegan.

Peppermint Iced Sugar Cookies
Vegan and gluten-free

3 Cups gluten-free flour mix (homemade or store-bought)
1 tsp. baking powder
1/8th tsp. salt
1 cup lactose-free margarine
1 1/4 cups sugar
1 flax egg (1 TBSP flax seed meal and 3 TBSP water, combined and set aside to thicken for five minutes) or other egg substitute
1 TBSP "milk" (soy, almond, rice...)
1/2 tsp. vanilla extract
1/2 tsp. almond extract (or other extract, or more vanilla)

For the icing:
2 cup powdered sugar
1/2 - 1 tsp. peppermint extract, according to taste (or other flavor extract)
1/2 tsp. vanilla extract (omit for a whiter frosting)
3-4 TBSP "milk" (as needed to get the consistency you want)
Food coloring as desired

(Note: of course, you could throw in a little cocoa powder to the cookies and or the icing, if you were feeling naughty.)

Method:

Stir together flour, baking powder, and salt, and set aside.

In a large bowl, cream together margarine and sugar. Add the flax egg, "milk" and extracts. With the mixer on low speed, pour in the flour and mix until all dry spots are gone.
Cover with a sheet of plastic wrap and refrigerate for one hour, or overnight.

When ready to bake, preheat oven to 350f.
Roll dough to 1/4-1/2 inch thickness, and cut into desired shapes. Space about 1/2 inch apart on a parchment lined baking sheet, and bake on the middle rack for 8-10 minutes, rotating half way through.
Let set 3-4 minutes before transferring to a wire rack to finish cooling.

For the icing:
Stir together all ingredients, adding "milk" slowly until the desired consistency is reached. Keep in mind that any food colorings will thin the mixture, so keep it on the thick side if you plan on adding any.
Stir in food coloring, leaving swirls if you wish.

Once cookies are completely cool, decorate however you like with icing, sprinkles, and the like.

These cookies turned out so good I was eating them as they came out of the oven. Did I care that the icing was melting all over the hot cookies? No. By the time I had finished making them, I had eaten so many that I felt like Santa Clause. And let me tell you, it was no 'bowl full of jelly', either.
Fortunately, passing out into a sugar-coma cures all. I imagine that's what Santa is doing the rest of the year - recovering. It just wouldn't be a good ol' American holiday without over-indulgence, would it?

The only thing I might change, next time, would be to replace the 'flax egg' with a different egg substitute, such as a few TBSP of applesauce, or apricot jam. Flax is my go-to substitute, and works wonderfully without altering the flavor much, but in the case of something as delicate as sugar cookies I would opt for something sweeter in the future.

Still - what could be sweeter than cookies that anyone can enjoy?

Curry Roasted Cauliflower and Chickpeas with garlic tahini sauce - cauliflower skeptics, be gone!

2011-12-10T15:21:00.000-05:00

(Curry roasted cauliflower, crunchy oven roasted chickpeas, topped with roasted garlic tahini yogurt sauce and garnished with pomegranate jewels - recipe in post)

This may scare some of you, but I like cauliflower - I like it steamed and mashed into 'faux'tatoes, or blended into a warm and creamy soup, or even raw atop my salads. No, my mother never had to force me to eat my veggies. But, to those who don't consider themselves a fan of the florets, I say to you this: you've never had cauliflower like this.

Roasting cauliflower in the oven is brilliant, because in many other forms of cooking it tends to go from raw to mush with little space between. The flavor is mild, and great for picking up seasoning, but since it's made mostly of water there's little room to absorb such flavors when steamed or boiled. Roasting, however, solves both of these issues.

I was inspired to make this after having a similar dish as an appetizer at a little Middle Eastern restaurant a few nights ago - I'd never tried roasted cauliflower, but was so impressed I immediately went home to make it for myself.

Another little element I stole from the restaurant's dish was to use pomegranate seeds for garnish. It seemed like a strange addition to the Indian flavors on the plate, but as it turned out the bright pop of flavor (and color) worked beautifully with everything.

Roasting garbanzo beans (chickpeas) is a simple trick that turns the little legumes into crunchy, nutty snackables. I thought the contrast of texture would be a nice addition to the dish, but lightly toasted slivered almonds would be nice as well.

With the chickpeas and the cauliflower alike the flavor possibilities huge, all depending on whatever seasonings you feel like shaking in, but sometimes I just can't get enough of curry. Feel free to play with these recipes to suit your taste.

A fun twist on this would be to use orange or purple cauliflower. In recipes that call for steaming and mashing, the colored cauliflowers tend to get washed out and end up just looking grey and unappetizing, but in this application I think they would add a wonderfully vibrant burst of color - unfortunately, this time of year, all I could find was regular white. Still, the seasoning and roasting adds a nice warmth to the dish.

Besides being pretty to look at, this dish is easy to make, delicious to eat, and healthy to boot. Here's what I threw together:

Curry Roasted Cauliflower and Chickpeas with Garlic Tahini Sauce

Makes 3-4 servings, depending on the size of your cauliflower

Roasted chickpeas

15 oz. cooked, or 1 can drained, garbanzo beans (chickpeas)

1 TBSP olive oil

1 TBSP maple syrup

1 tsp. curry powder

1/8th tsp. cayenne powder

Pinch of salt

Method:

Preheat oven to 375f.

Toss all ingredients in a bowl to combine, then spread in a single layer on a baking sheet. Roast on middle rack for 40-50 minutes, or until nutty and crunchy.

Remove from oven and serve as is, over salad, or set aside for the rest of this dish.

Curry roasted cauliflower

1 head cauliflower (white, orange, or purple)

2 TBSP olive oil

2 tsp. curry powder

1 tsp. ground cumin

Salt and pepper to taste

Method:

Preheat oven to 425f.

Cut cauliflower into florets and add to a large bowl. Toss with olive oil, and then with spices and seasoning, to coat thoroughly.

Spread florets onto a baking sheet, making room between them so they roast, not steam.

Place on the middle rack of the oven and cook 30-40 minutes, or until tender and the edges have darkened, shaking the pan or stirring once or twice during cooking.

Remove from oven and serve as is, or set aside to use in the rest of this dish.

Garlic Tahini Sauce

(Note: to make the dish vegan, substitute this with hummus)

1/4 cup tahini (sesame seed paste)

1/4 cup plain yogurt (regular or Greek)

1/2 lemon, juiced

2-3 cloves garlic, minced or roasted and mashed

1/4 tsp. salt

3 TBSP fresh mint or parsley, chopped, plus extra for garnish

Optional: 2-4 TBSP water or milk

Method:

Stir together all ingredients except fresh mint or parsley, microwave for 10-15 seconds to loosen the mixture, then stir in fresh herbs.

Note: to make the sauce thinner and more dressing like, stir in water or milk until desired consistency is reached.

Combine Cauliflower and chickpeas in a bowl, and serve with a dollop of tahini sauce (or hummus), or keep the sauce on the side and use as a dip. Garnish with 1/4-1/2 cup pomegranate seeds.

Enjoy!

Not Your Mother's Baked Mac and Cheese - My Mother's!

2011-12-08T16:44:00.000-05:00

(Baked macaroni and cheese with a wedge of freshly baked olive bread, recipes in post)

When The Parent's first met The Boyfriend, this was the meal they made. I already knew it to be a crowd pleaser and one of my own favorites, but I still wondered whether or not it would impress. Well, it did - The Boyfriend raved for days afterwards, and I made a mental note of it.
Multiple times since then I've planned to make this as a surprise for him, but every time my intentions have been thwarted by him conveniently choosing to eat mac and cheese the day before. But not this time! Ha!

I have to admit that, in general, I tend to prefer stove-top macaroni and cheese, whether it be homemade or from a box (yeah, you heard it. Mac and cheese is good stuff no matter how you make it, and there is just no way to replicate that strange, powdered-cheese taste!). However, The Mom has always made what I consider to be the best baked macaroni around - no, it isn't anything fancy, like gruyere cheese and caramelized onions (which I do have a recipe for, and is delicious) - it's just good, cheesy, wonderfulness that somehow fails to come through in many other baked recipes.

One of my favorite parts, and arguably the best part of any baked macaroni, is the crusty top. While you could just crank up the broiler for the last few minutes of baking to bubble the cheese, The Mom always likes to crush up some thin-cut potato chips and sprinkle them generously over the top. In the last stretch of cooking, these turn golden brown and become a wonderful crunchy contrast to the rest of the gooey goodness.

When I'm making macaroni on the stove I usually like to add some frozen peas, or corn - which, if you've never tried it, is a must. (Other macaroni tips include: using a dollop of yogurt instead of the milk called for to make a creamier cheese sauce with a bit of tang. Stay tuned, I'm here all week).
In the same spirit as my macaroni and peas (or corn), The Boyfriend usually adds a handful of sliced green olives to his. While I wasn't interested in tinkering with The Mom's already amazing recipe, I did want to keep that element as part of the meal, and decided the best way to do it was to bake a couple rustic loaves of olive bread to go with.

Mmm, olive bread...

In keeping with the tradition of the recipe, I used Black Diamond aged sharp white cheddar cheese - this stuff is good on its own, but somehow great in this dish. Maybe it's nostalgia, but it just had to be in there.
While that was my primary cheese, I did decide to amp things up a little by adding a touch of one of my own favorites: Kerry Gold. I've been a fan of their Irish butter for a long time, which is softer and sweeter than most, but have only recently discovered the wonders of their cheeses. They make a few different cheddars of varying age, and although I haven't tried very many of their assortment I've found that I like their Dubliner and Killaree quite a lot. I'm not generally a huge cheese fanatic, but I'm definitely excited to try their other cheeses, like their Whiskey Cheddar and their Red Leicester...
I should really be getting paid for this.

In making this mac and cheese, or any mac and cheese, I can only suggest you use a cheese you personally enjoy. Yes, there are cheeses with exceptional meltability or other favorable qualities, but most important is that it suits your pallet. All I can say is that I recommend a sharp white cheddar for this particular bake.

Now, let's Mac it up:

The Mother's Baked Macaroni and Cheese
(Loosely adapted from Betty Crocker)
Makes 4 hefty servings. Maybe 8 normal person servings, but we don't like them.

1 box elbow macaroni
1 lb. cheddar cheese (we always use sharp, white)
1 small onion, or 1/2 large, chopped fine
4 TBSP butter
4 TBSP flour
1 cup milk
1/4 tsp. salt (plus lots for seasoning the pasta water)
1/4 tsp. heaping dry mustard powder
Fresh cracked pepper to taste
3/4-1 cup crushed potato chips (optional, but recommended)

Method:

Preheat oven to 375f

In a large pot, bring water to a boil and add a handful of sea salt. Add noodles, and cook until just barely al-dente. Remember, they'll finish cooking in the oven.
Drain noodles and set them aside.
Dry out the pot and return it to low heat. Add the butter and let it start melting, then add the flour, 1/4 tsp. salt, and a few grinds of black pepper. Stir for about a minute, letting it bubble and froth, then add the milk. Increase heat to bring the milk to a boil, and stir for one minute to thicken. Reduce heat back to low.
Stirring constantly, add in the mustard powder and the cheese, one handful at a time, until completely melted and smooth. This will take a few minutes, but have faith - all the lumps will disappear.
Mix in the noodles and chopped onion, and stir to coat everything evenly. Pour macaroni into a lidded casserole dish and bake, lid on, for 30 minutes.
After a half hour of baking, remove the lid and sprinkle crushed potato chips evenly over the top. Continue to bake for 10-15 minutes, or until chips are golden brown. (If not using chips, turn on broiler and bake 5-10 minutes or until bubbly and brown on top).
Remove from oven and let stand 10-15 minutes before digging in.

(Waiting... )

It sounds like a lot of food - an entire casserole dish, a whole box of noodles, a whole pound of cheese - but the recipe I'm giving you is only a half batch of what The Mom normally makes. Any leftovers are devoured the next morning with a few shakes of hot sauce. (Macaroni tip #2: is awesome with hot sauce).

This was delicious, as always, but somehow not quite as good as when The Mother makes it. Why? Because The Mother didn't make it. Then again, I suppose nothing is ever quite as good as when your parents make it for you. It's like they add fairy dust, or some kind of ju-ju magic to everything they cook. A mystery I have yet to solve.

Next up is the olive bread.

Rustic No-Knead Olive Loaf
(Adapted from Artisan Braed in Five Minutes a Day)
Makes for small, or two regular sized loaves

3 cups warm water (not hotter than 115f.)
1 1/2 TBSP instant yeast (or about two packets)
1 1/2 TBSP salt
1 cup whole wheat flour
5 1/2 cups all-purpose flour
cornmeal, or more flour, for dusting
1-2 cups olives, pitted and chopped - I used plain green, but use what you like (the recipe calls for 1 cup, but I plan to double that next time)

1 cup water, for baking

for brushing the loaves:
1/2 tsp. cornstarch
1/2 cup water

Method:

In a large bowl, sprinkle yeast over warm water. Let sit a few minutes while you gather the rest of the ingredients.
In a separate large bowl, combine flours and salt.
Add flour mixture to the yeast, and stir until just about all dryness is gone - it may seem too dry, but that's okay. You want it to look like a big shaggy mess.
Before letting the dough rest, take a moment to think about the size of the bowl it's in - the dough will double in size, so if your bowl isn't big enough to accomodate that, split the ball in half into another big bowl.
Cover bowl(s) loosely with plastic wrap and let sit at room temperature for about 2 hours - the dough will expand significantly, and then fall back some.
At this point you can use the dough, or refrigerate it in a lidded container for up to two weeks.

When you're ready to bake, divide the dough into either two large loaves or four small ones.
Split up the olives and knead the an equal portion into each loaf. I suggest handling the olives before kneading, so that the oils will keep the dough from sticking to your hands. Unfortunately, those same oils will keep the dough from sticking to the olives, which makes this step a little tricky. Just keep kneading as best you can, pressing the olives into the dough until they're fairly well distributed.
(I swear, I thought I was putting so many olives into this bread using the amount originaly called for, but then the dough expanded in the oven and it's like there's hardly anything there. Will definitely double the olives next time.)
Once the olives are kneaded in, shape the dough into a ball or oblong shape. Thoroughly dust some sheets of parchment paper with flour or cornmeal - one sheet of parchment per loaf. Gently set the loaves onto the prepared parchment, and let rest for 1 hour, or until doubled in size.

Put a baking stone or cookie sheet onto the center rack of the oven, and on the rack below it place an empty baking dish. Preheat oven to 450f.

To make the cornstarch wash, whisk cornstarch with a small amount of water until smooth, then add in the rest of the 1/2 cup. Warm in the microwave for half a minute to a minute.
Once the oven is up to temp., brush the tops of the loaves with the cornstarch wash. Using a very sharp knife, make a slice or two in the top of each loaf in whatever patern you want.
Lift loaves individually by the edges of the parchment paper, and carefully carry them to the open oven. Slide the loaf from the parchment directly onto the hot stone or baking sheet.
Quickly pour one cup of water into the pan on the lower rack, careful of the steam, and close the oven door. Reduce heat to 400f. and bake for 30-40 minutes and the crust is firm and hollow sounding when tapped.
Remove from oven and let sit at least 30 minutes before slicing.

Surprise! Mac and cheese and olive bread! The Boyfriend was pleased, and I was victorious at last. *Grins*

Waffles, yeasted vs. unyeasted - no more waffling over waffles!

2011-12-06T10:26:00.000-05:00

(My first step toward waffle enlightenment - Belgian Waffles, recipe in post)

"And in the morning, I'm making WAFFLES!" - Donkey, Shrek

This post has been a long time coming - ever since my Beer and Bacon Mancakes post, I knew I was making an unwritten promise to discuss waffles at a future date. Well, that future date has come.

I really enjoy waffles... No, that statement is incomplete: I really enjoy waffles when they're done well.

The last time I was at a Waffle House I was sorely disappointed by the thin, floppy thing that was delivered to my table. Like a pancake that had been pitched through the air and smacked by a hot tennis racket. I realize there are different preferences in terms of waffle fluffiness and density, but for the love of all that is syrupy, if I wanted a soft waffle I'd have ordered a pancake! And you call yourself a 'Waffle' House... *shakes head sadly*.

After getting together with The Dad to make waffles a few weekends ago, I realized it was time I did some testing to see if I couldn't come up with a good go-to recipe. Since that weekend I have tried five different variations, and still I feel there is room for improvement. I did land on a recipe I like, though, and will share my experiences here for the betterment of all who seek waffle enlightenment.

First of all, I have to comment as to the waffle maker - this is a huge part of making a good waffle. It has to be heavy, and heat quickly to achieve a high rise and a good, even exterior. A year ago I did a fair amount of research before purchasing a waffle iron I thought was a good buy, but still ended up saddened by the only so-so results.
Then along came The Boyfriend, who claimed to make delicious waffles every time with his Villaware waffle iron:

Which is not only solidly built, but heats in record time and produces golden waffles in about 90 seconds flat. Like most standard waffle irons, it has lights to indicate when it's up to temp. and when the waffle is done. And, unlike most, it has a handy setting control for how dark you want them. Fancy!
When I asked him how he had landed such a good waffle iron, he said it had been top rated on Consumer Reports - *skeptical* sounds like witchcraft, to me.

Looking around online I can't find the same waffle iron that The Boyfriend has, but Villaware does offer a flipping Belgian waffle iron which I presume works just as well if not better: http://www.villaware.com/Product.aspx?cid=456&pid=7922
A bit pricy when you consider the name-brand $25 irons, but trust me when I say you get what you pay for - a cheap waffle iron will have you well on your way to a plate full of grid-marked pancakes, and not much more.

This is the best waffle iron I've found so far (at least, in the range of non-professional prices), but it can't be the only one to produce a good waffle. If you love your waffle iron, please share the brand and what you like about it in the comments - it's about time a list be compiled!

Alright, so once you've got a waffle iron you trust, now it comes down to recipes.

There are a few common methods for achieving the light and fluffy, the tender, and the crunchy exterior. They are: A. Yeast, B. Whipped egg whites, and C. Straight up baking powder and baking soda.

I tried one recipe of each of these, and then played around with my favorite. I made a half batch of each, and kept all cooked waffles in a 200f. oven directly on the rack to keep them from getting soggy.
I judged the waffles on how tender they were inside, how crunchy on the outside, and taste. One of my primary tests was to hold the waffle above the plate with just a few fingers, to see how hefty it was and if it sagged.

This was the winner, weighing very little, tender inside but with a good crust, and zero sagginess:

This was the worst of the batches, being heavy, greasy, a little gummy inside, and nearly falling off my fingers floppy:

For the yeasted recipe I used the one presented in Shirley Corriher's CookWise (a book I've become quite enamored with), as it was what The Boyfriend already used and liked. He had already made minor adjustments, like playing with the amounts of yeast and butter, so I went with his very wise adaptation for these tests.
For the whipped egg white batch, and the baking powder/soda batch, I did some looking around before landing on two simple and fairly generic looking recipes, both of which had pretty good praise.

Let's start from worst to best, shall we?

#1: Those greasy floppy waffles pictured above? They were the ones with baking powder and soda, and no other leavening. This very pancake-batter technique is a much more American method, in contrast to the Belgian waffle.
I'll give them the benefit of the doubt and say they might have had a chance at decency if the butter were reduced significantly in the recipe - the greasiness definitely played a big part in what made them so unlikable. They didn't call for any more butter than the average recipe, however, so I'd be reluctant to give them a second chance.
Although they developed a decent color to the outside (probably because of a little more sugar in the recipe), there was no firmness to the exterior - even after sitting in the oven to dry out a little. Cutting into them with the edge of my fork I could tell they were spongy, and the flavor was bland despite the extra sweetener. On the plus side, The Dog enjoyed these very much!

#2 The egg white waffles.

A quick alternative to using yeast, whipped egg whites work to lighten the batter and add some crunch to the exterior.
These were light and tender inside, and crisp on the outside. I would happily make them again, although I personally find that getting out the mixer to whip egg whites is more effort than making the batter ahead of time, as is necessary for a yeasted waffle.
The other downside to this vs. the yeasted waffle, although this is entirely preferential, is the flavor. I like the character the yeast adds, and especially like that the batter can be made up to a few days in advance to increase the distinctness of this flavor.
Although waking up to beat some egg whites is always lots of fun, this recipe stayed my number two pick.

#3 Can you guess which one it is? It's the yeasted waffle!

(Belgian waffles, recipe in post)

This is traditionally how Belgian waffles are made, and what distinguishes them from any other kind of waffle. The yeast produces not only a depth of flavor, but a huge amount of rise to make the batter lighter and more tender inside.
A plus to using a yeasted recipe, in my opinion, is that the bulk or the recipe is made the night before - as long as planning a little ahead isn't an issue for you, this makes it quick and easy to wake up and turn out a batch of delicious waffles.
Making the batter even further ahead, or saving left over batter in the fridge for a few days, will lead to an enormous change in flavor which some may like or not like, depending on taste.

I found that some yeasted recipes called for the addition of a tiny amount of baking soda, or even to use whipped egg whites as well as the yeast. I tested my yeasted recipe with both, and found very little difference between the addition of baking soda vs. egg whites. I do think that a pinch of baking soda helps to stabilize the recipe slightly, though... maybe it's all in my head, but seeing as a pinch of powder is easy enough to manage on a groggy morning I go ahead and add it anyway.

After landing on a recipe I liked (the one The Boyfriend already knew he liked - thanks for letting me take things at my own pace), I went ahead and tried a few different variations.

As I said earlier, everyone has a difference preference of consistency - while The Boyfriend's definition of a good waffle is one that is light as air, others (like The Dad) may want something with a little more heft. There had to be a way to please everyone.

Since the batter for the featherweight yeasted waffles was so thin, my first inclination was to reduce the amount of liquid. I tried the batter with half the called for milk, only to find that this resulted in a very tough waffle. It was definitely heavy inside, but not in a good way.

Next I played around with the flour - would whole wheat flour do the trick, I wondered?

(Whole wheat v.s. all-purpose flour)

Although I would normally recommend using a mix of whole wheat and white flour, for the purposes of testing I went ahead and did 100% whole wheat, to really get a clear idea of the difference it would make.
Because whole wheat flour absorbs more liquid, I found that the batter was thicker than usual. Having already gone down that route and found the waffles to be tough, I increased the called for liquid by about 1/4 the amount called for, bringing the batter up to its normal consistency.

These turned out heavier than the all-purpose, but still tender inside and crisp on the outside - surprisingly so considering I hadn't used a mix of flours. I was pleased with this, and while the recipe worked perfectly with 100% whole wheat, in the future I would likely choose to mix flours for a more balanced flavor. I may even try doing a blend of buckwheat flour, as I find that flavor to be good in pancakes and a nice compliment to maple syrup.

(All-purpose on top, whole-wheat on the bottom)

I regret to say that this is where my testing came to an end... to put it lightly, I was getting a little sick of making waffles. I'm happy with all that I've learned, but I'm sure there's more for me to discover later on down the road.
Until then, however, I had a lot of waffles on my hands, which leads me to my next important topic of discussion: Toppings and fillings.

Of course, we all love our waffles with a bit of maple syrup, but for those who are a little more adventurous the possibilities truly are endless. Whether it be nuts or chocolate chips in the batter, or peanut butter and jelly on top; from fresh or frozen fruit and berries, to whipped cream, a dusting of powder sugar, or a drizzle of honey... your imagination is the limit!

One of my favorite ways to eat waffles, thanks to influence from The Mother, is to mash fresh strawberries and mix with plain yogurt and a few tablespoons of maple syrup.

This is my waffle heaven - what's yours? Let me know in the comments how you like to top your waffles!

_______________________________________

Tried and True: Yeasted Belgian Waffles
(Slightly adapted from Shirley Corriher, CookWise)
Serves 4-6

2 Cups all-purpose flour (or a mix of whole wheat, or buckwheat)
2 Cups whole milk or milk substitute, warm (if using 50/50 whole wheat flour, increase by 2 TBSP - if using 100% whole wheat, increase by 1/4 cup)
1/2 Cup water, warm (110-115f. - if the water is too hot it may inhibit bacteria growth, rather than promote it. I suggest an instant read thermometer)
2 tsp. active dry yeast powder
4 TBSP (or half a stick) unsalted butter, melted
1-2 tsp. sugar, depending on your preference
1 tsp. salt
2 large eggs
1/4 tsp. baking soda
Optional: 1/2 tsp. vanilla extract
Optional: 1/2 tsp. almond extract (or other flavor)
Optional: Any additional add-ins, such as nuts, chocolate chips, fruit, cinnamon or other spices, etc....

Method:

In a large bowl (bigger than you think you'll need, the yeast will expand) sprinkle the yeast over 1/2 cup warm water. After a minute or so, add the sugar. Let this sit for 5-10 minutes so the yeast can dissolve a little and start doing its thing.
Once the yeast has rested, add the melted butter, warm milk, flour, and salt. Mix thoroughly until smooth (a whisk works well, here).
Cover loosely with plastic wrap, or a clean towel, and let sit at room temp. overnight. If it's particularly hot the batter can be stored in the fridge. If making the waffle mix more than one night in advance, leave un-chilled for the first night and then store in the fridge for up to three more days.
When ready to use, preheat your waffle iron, and preheat oven to 200f.
Whisk eggs in a small bowl, then sprinkle in the baking soda and whisk to combine - be sure there are no lumps of baking soda remaining. Pour egg mixture into the batter and whisk until smooth.
Depending on your iron, you may need 1/2-1 cup batter per waffle. The batter will be very thin, so just pour into the center of your iron and let it spread. Cook according to manufacturer's instructions, or to desired done-ness.
Transfer finished waffles directly to the rack of the oven to keep warm and fresh until ready to be eaten.
Serve with your favorite toppings, or try my recipe for a yogurt fruit spread!

Yogurt Fruit Waffle (or pancake) Topping

1 Cup fresh strawberries
1 Cup plain yogurt (Greek or regular)
1/4-1/2 Cup maple syrup
1-2 TBSP Sugar (optional, depending on the ripeness of your berries)

Method:

Slice strawberries into a bowl, discarding the leafy bits. If berries are under-ripe, or not very sweet, sprinkle with a little sugar.
Mash berries with a dough blender or potato masher, either until mostly smooth or leaving some chunks - as you like it.
Serve as a dollop of yogurt, spoonful of berries, and drizzle of maple syrup, OR add yogurt and syrup to the berries and stir to combine.
Garnish with fresh fruit, and serve.

Good morning, Breakfast!

Tender Peanut Butter Cookies with a special hidden center

2011-12-04T16:53:00.000-05:00

(Peanut butter cookies with melty chocolate center - recipe in post)

In the past few months, The Step Dad's work has taken him across several states. Working so far from home has certainly not been a plus, but during his travels last week he found himself in Hudson, Kansas - home (apparently) of Hudson Cream Flour. Although I'd never heard of the stuff, he had and knew it to be considered a good brand. He called me up to ask if I wanted any, and I immediately jumped on the opportunity - I've been going through flour pretty quick these days, so I told him whatever he brought back would get used.

Little did I know he would bring back two of these twenty five pound bags:

Fifty pounds of flour? No problem. I've got plans.

In exchange for his offer to buy me the flour, I agreed to repay him in baked goods. This would be installment #1 of my debt.

I started off with what I know - he loves peanut butter. This, we share (which made it hard not to eat all the cookies before I could deliver them). Although I've made peanut butter cookies before - delicious and only 3 ingredient peanut butter cookies - I wanted to try something new, and of course with the use of flour. I wanted big, soft, classic peanut butter cookies.
But wait! That wouldn't be good enough. There had to be something else... something to make you weak in the knees when you bit into it... chocolate! Or caramel? I couldn't decide, so I made both.

Peanut Butter Cookies with Hidden Centers
(Adapted from Dorie Greenspan)

2.5 Cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt (if peanut butter is unsalted, double this amount)
2 sticks unsalted butter, room temperature
1 Cup peanut butter (I used natural, creamy)
1 Cup dark brown sugar, lightly packed
3/4 Cup sugar (I used just shy of this amount, to keep things from being too sweet)
2 large eggs
optional: 1 Cup chopped salted peanuts
Chocolate chips, butterscotch chips, or soft caramels

Extra sugar for coating the cookies.

Method:

Preheat oven to 350f. and line a baking sheet with parchment paper.

Stir together all the dry ingredients (flour, baking soda/powder, salt), and set aside.
Using a hand or stand mixer, beat butter until smooth and lightened in color. Add peanut butter, and beat until combined, then with the mixer on low add both sugars. Beat for 2-3 minutes to combine thoroughly, then add eggs, one at a time, and continue mixing. Scrap down the sides of the bowl as needed.
Turn your mixer to low speed and add the dry ingredients, blending just until all the dry spots have disappeared. Mix in chopped nuts if using.
Pour some extra sugar into a small bowl for rolling, and get out the chocolate chips or caramels.
In the palm of your hand, form the dough into a ball. Press an indentation into the middle with your thumb, then fill with chocolate chips or caramel. Wrap the dough ball around the filling and roll between palms to seal any seems.

Roll ball in sugar, then place on your prepared baking sheet leaving 1-2 inches between each cookie. If the dough gets too soft to work with, refrigerate for 20-30 minutes before continuing.

Bake on middle rack for 10-12 minutes. The edges may darken slightly, but they should maintain a fairly light color and still be soft to the touch when done. Remove and let cool for a few minutes before transferring to a wire rack to finish setting up. If you can, try to wait for them to cool most of the way before digging in - trust me, they taste better and they burn less. Both good things.

Makes between 30-40 cookies, depending on size. Mine were pretty honkin' big, because if you've ever seen me try to fill something (tacos, burritos, sandwiches...) I'm damn near incapable of not over-filling. I just get so excited!

(Mmm, still warm inside!)

I made half with chocolate, and half with caramel, using up some of the leftover caramel sauce I made for This Stuff. The 'sauce' had thickened up in the fridge, so I thought it would work okay, but because the caramel liquefied so much during the baking it got absorbed by the cookie. Not a bad thing, it's just a little harder to see than the chocolate. A soft caramel candy, such as Werther's, or salted caramels, would have worked better.

(Top half cookie has chocolate, bottom half cookie has caramel)

Still, both were delicious, and perfect with a tall glass of milk. Firm with a bit of crunch on the outside, soft and full of tender on the inside. Somebody catch me, I'm feeling faint!

Me being allergic to peanut butter would probably be the equivalent of an athlete being paralyzed. It's an awful comparison to draw, but there you have it. It's an obsession. I put aside most of the batch to be delivered to the Step Dad, but needless to say, upwards of four of these cookies became my dinner.

What's your biggest addiction? Is it peanut butter, or something else? Let me know in the comments!

Not Your Average Cream of Mushroom Soup - served with roasted garlic crostini and beet root salad

2011-12-02T14:04:00.000-05:00

(Mushroom soup garnished with chili oil seared leaks and roasted garlic crostini - recipes in post)

This soup was the canvas for a perfect evening.

I realize that 'Cream of Mushroom Soup' conjures images of Campbell's cans and green bean casseroles, but I beg you to look beyond the gelatinous gloop you're familiar with. Although delicious in casseroles, they are by no means the extent of this soup's range. And, while I've had decent cream of mushroom from a can, I've always known its potential was greater.

For the past several days I've been really feeling the cold (though I guess that's to be expected now that it's December!) - walking dogs first in the wind and rain, then in the snow, and finally in the sunshine again. With winter weather bogging me down, and the heft of all the holiday food, it was time for something warm, comforting, and a little bit lighter. The perfect time to try my hand at what I knew could be, with fresh ingredients and proper preparating, one of my all-time favorites.

First, I had to find some mushrooms. While many recipes just call for white button or Cremini, I wanted to go a step further and make a stock, using dried mushrooms to boost the flavor.
I'm lucky enough to have a local market nearby, where I found a huge bag of mixed mushrooms, from Shiitake and Porcini to Oyster, Chanterelle, Morel, and more. While dried mushrooms can be expensive to buy per the ounce, I was fortunate to find a whole pound for nearly half the unit price. And, if stored in a cool dry place, they won't go bad any time soon - so I can comfort my aching wallet by telling myself it's an investment in the future! On top of the dried mushrooms, I also scored lots of fresh organic button, Cremini, and locally grown Shiitake.

While having all sorts of fancy mushrooms is a plus, it's by no means necessary for this soup. One of the cheapest and easiest to find of the dried mushrooms is Shiitake, which will do just fine for the stock and soup. As far as fresh go, any combination of button, Cremini, Shiitake, or Baby Bell's will work.

Already loving the thought of a warm and earthy meal, I realized I would also be needing a side to bring it all together. Beets were my first clear choice, also being of an earthy and wholesome variety, and I rolled with that idea as I wandered through the grocery store until I came up with the following beet root salad with cranberry-orange balsamic vinaigrette. I garnished the whole thing with dried cranberries and walnuts, for a delicious and festive touch.

(Beet root salad with cranberry-orange balsamic vinaigrette and topped with walnuts and dried cranberries - recipe in post)

I absolutely love the combination of a good vinaigrette, walnuts, and dried fruit on a salad. The Boyfriend (who generally opts out for salad dressings) agreed by helping himself to seconds.

For a final touch, I knew there had to be bread with the meal. One of my favorite ways to eat soup is with a big chunk of baguette, torn right off the loaf to sop up the goodness. I thought I'd amp it up a little this time by slicing the crusty bread on the diagonal and brushing it with a mix of roasted garlic and olive oil, producing a not-overly-garlicy, but immensely flavorful, crostini. I sliced them thinly for a crunchy, crouton like result, but making them thicker would give a lovely combination of the crunchy exterior and the soft, warm interior.

(To cut the smoothness of the soup's flavor, I added a drizzle of chili oil, which I also used to sear a thinly sliced leak stalk for garnish)

The Boyfriend, not being as much of a mushroom lover as I, chose to have his over a bed of wild rice (not a bad choice). He emphasized his opinion of the soup when he took most of the leftovers for lunch the next day.

I'd been craving this soup all week - thinking about what I wanted to add, how I wanted to prepare it, and imagining all the possibilities. Finally sinking into a chair to enjoy a bowl full was like having closure to all my anticipation. I'm not sure I've ever enjoyed a single meal more than this, simply because it fulfilled so many things I'd been wanting.

We topped off the meal with a glass of wine and some chocolates, for a truly decadent evening.

*Raises glass* - to life!

_________________________________________

Mushroom Stock
(Makes about 5-6 cups)

1 large onion - roughly sliced
4 cloves garlic - crushed with the flat of a knife
1 leak top - washed and chopped
2-3 carrots - roughly chopped
1.5 oz. dried mushrooms, Shiitake, Porcini, or a mix
1/2 lb. mushrooms, white button, Cremini, or a mix - sliced
1 tsp. sea salt
1/2 tsp. whole peppercorns
2-3 sprigs fresh thyme
2-3 sprigs fresh marjoram or oregano
2-3 fresh sage leaves
2 bay leaves
1 handful fresh parsley
10 Cups water

Method

In a large stock pot, heat 1 cup water and add onion, garlic, and carrots. Give them a stir and cook on high for about 10 minutes.
Add all other ingredients, pour in the additional 9 cups water, and bring to a boil. Reduce heat to medium and simmer, uncovered, for 1 1/2 - 2 hours, stirring occasionally.
Once reduced to the desired potency, strain through a fine mesh sieve, pressing veggies with the back of a spoon to extract as much liquid as possible.
Store in an airtight container in the fridge for up to a month, or freeze for as much as a year or more.

___________________________________

Cream of Mushroom Soup
(I didn't measure, but would guess this made about 10 cups, give or take)

3 TBSP butter (or olive oil)
1 large onion - fine to medium chop
3-4 cloves garlic - minced
1 oz. dried mushrooms, Shiitake, Porcini, or mixed - rehydrated in 1 cup boiling water
1.5 lbs fresh mushrooms, button, Cremini, Shiitake, or mixed - roughly sliced or chopped into chunks
1/4 cup flour
3-4 cups mushroom stock (or other vegetable stock - optionally can replace up to 1 cup with white wine)
1/2 cup milk or cream (or milk substitute - soy, almond, rice, etc.)
Sea salt and fresh cracked black pepper to taste

For chili-oil seared leaks:

1 Leak stalk - thoroughly washed and sliced thinly
3 TBSP olive oil
2-3 TBSP chili oil, Sriracha, or your favorite hot sauce
Salt and fresh cracked pepper

Method:

In a bowl, pour 1 cup boiling water over dried mushrooms and set aside to rehydrate. Prep other ingredients - gently wipe fresh mushrooms clean with a damp cloth or paper towel, remove any woody stems, and slice/chop mushrooms and onion.
In a large heavy bottom pot over medium heat, combine butter (or oil), onion, and garlic. Let cook 7-10 minutes, stirring once or twice.
Add fresh mushrooms and stir to combine. Let cook another 7-10 minutes. Season with a little salt to help draw out some of the juices.
While the mushrooms cook, pour dried mushrooms along with their soaking liquid into the bowl of your food processor. Blend to a paste, as smooth or chunky as you like, then add to the pot. (This step can be replaced with running your knife through the rehydrated mushrooms a few times before adding them to the soup, but I find they can sometimes be a little chewy if not chopped fine enough). Add flour, and cook for another 4-5 minutes, stirring frequently.
Increase heat to high, and add the stock and white wine, if using, to the pot. Stir thoroughly, then bring to a boil to thicken.
Reduce heat to low and pour in the milk, cream, or milk substitute. Season with salt and fresh black pepper to taste, and serve

For the leaks, slice thinly and wash, then pat thoroughly dry with paper towel.
Heat oil and hot sauce/chili oil over medium to medium-high heat in a skillet.
Sprinkle leaks with salt and pepper, then place into the pan and sear for 2-3 minutes per side.

Garnish soup with a drizzle of oil from the pan, and 2-3 rounds of leak.

____________________________________

Roasted Garlic Crostini

1 head garlic
4-5 TBSP olive oil
1/2 French baguette (or other rustic/crusty bread)

Method:

Preheat oven to 400f.
Peal away outer skin of the garlic, leaving all the cloves intact. Slice the top 1/4 inch or so off the bulb to expose the cloves, then wrap in a ball of aluminum foil. Open the top of the foil and drizzle 1-2 tsp. olive oil on top of the bulb. Reseal the foil and set on a baking tray or nestle into a muffin tin, then bake for 40-45 minutes until fragrant and golden brown inside the foil. Let cool.
Once garlic is cool enough to handle, squeeze bulb from the bottom up like a tube of toothpaste to press all the cloves out into a dish. Mash cloves with a fork to create a paste, and add the rest of the olive oil. Mix around and let sit for a few hours or overnight for maximum flavor.

Preheat oven to 375f.
Slice baguette as thick or thin as you like, and brush each slice with garlic/olive oil mixture. Lay slices on a baking sheet and bake on the middle rack for 7-10 minutes, rotating half way through. Serve hot from the oven, or allow to cool completely before storing in a zip-top baggie.

__________________________________________

Beet Root Salad with Cranberry-Orange Balsamic Vinaigrette
(Makes about 3/4 - 1 cup dressing)

For the salad:
1 head romaine lettuce - sliced/chopped
1 bunch red or green leaf lettuce - sliced/chopped
3 beets - boiled and sliced
1/2 cup walnuts
1/4-1/2 cup dried cranberries or cherries
Dressing to taste

For the dressing:
1 Orange - juiced
1/2 cup heaping of fresh cranberries (could be substituted with raspberries)
1 tsp. sugar
1/4 cup good quality balsamic vinegar
1/4 cup good quality olive oil

Method:

In a small sauce pan over medium-low heat, combine cranberries and orange juice. Cook until berries have popped and are softened, maybe 5-10 minutes. with the back of a spoon, mash cranberries against the side of the pan into a paste. Add sugar and balsamic vinegar, stir to combine, and remove from heat.
Pour through a fine mesh sieve, pressing with the back of a spoon to extract as much liquid as possible. Discard the solids.
To the cranberry balsamic mixture, drizzle in the olive oil while whisking continuously.
Set dressing aside to cool, and prep the rest of the salad ingredients.
Serve.

__________________________________________

An evening to remember:

1 Bowl of soup, with bread and garnish
1 Plate of salad, lightly dressed
1 Tall glass of wine, poured
1 2 3 Pieces chocolate, slowly melting
and 1 Handsome man, complimenting the meal

Enjoy!

Cranberry Curd, Caramel Sauce, Vanilla Cream - single serving bliss

2011-11-30T16:48:00.000-05:00

(Getting tired of pumpkin pie and holiday spices? Caramel Sauce, Vanilla Marscapone Whipped Cream, and Cranberry Curd come together to make a lucious single-serving dessert perfect for mixing things up around the holidays)

When I was a kid, my mom had a recipe we would make around the holidays. I'm not sure where it came from, but some friend or family member must have made it and then shared it with us. The slip of paper it's written on has a clear and concise title: That Stuff.
Every year around the holidays we'd start going 'you remember that stuff? That stuff was good!'
It was a strange dessert, made up of a pretzel crust, then layered with a sweetened cream cheese and topped with fruit and jello. Not something that would make you think 'yum', but it was a serious hit with every crowd we took it to.

Well, This Stuff was inspired by That Stuff. Just inspired by, though - this is a more sophisticated Stuff, a rich induldgence too good for mass consumption, hence the single serving 4oz. mason jars.

At the bottom are butter roasted pecans (though pretzels would still work if nuts are a concern) topped with a drizzle of homemade caramel sauce, then a layer of vanilla marscapone whipped cream. It's all finished off with a decadent dollop of homemade cranberry curd - and don't go thinking this is some 'cranberry sauce', no. It's curd, like lemon curd: sweet, rich, and flavorful.

With all the layering, and all the fanciness, it might be appropriate to call it a Trifle... but to me, it will always be Stuff. Wonderful, wonderful stuff.

Caramel Sauce:
(Fills one 8oz. jar)

5 TBSP unsalted butter, cubed
1 Cup sugar
1/2 Cup heavy cream

Method:

In a heavy bottom sauce pan over medium heat, melt together the butter and sugar, stirring constantly with a wooden spoon. It will take awhile, but keep stirring until the mixture darkens to a smooth caramel color - it may look as though the butter and sugar are separating, but don't worry, just keep stirring
Once the desired depth of color is reached, slowly pour in the cream while stirring vigourously. I suggest using a long-handled spoon so you can stand back a little, because the mixture will sputter and bubble and steam as you pour in the cream. Be careful, but keep stirring.
Continue to cook and stir until any lumps have melted and smoothed themselves out, then remove from the heat and allow to cool.
Once cool, pour into a jar and keep refrigerated. To use, reheat at half power in the microwave until pourable.

Cranberry Curd
(Loosely based off several recipes, makes about two cups)

3 Cups fresh cranberries
1/2 Cup plus 1 TBSP water
3 TBSP Butter
3/4 Cup sugar
1/4 tsp. kosher salt (or 1/8th tsp. sea salt)
1/2 tsp. vanilla extract
2 large eggs
2 egg yolks
optional: 1/8th-1/4 tsp. orange zest (fresh or powdered) or orange extract

Method:

In a medium saucepan over low heat combine cranberries and water. Cook until all the berries have popped or burst, and are tender. Using the back of a spoon, or a potato masher, press cranberries until they make a thick sauce.
Pass the cranberries through a fine sieve or strainer, using the back of a spoon to press as much through as posible. Discard the larger bits that didn't make it through, and return the rest to the pan.
Add the butter, salt, vanilla, sugar, and orange zest if using.
In a separate bowl, lightly beat the eggs and egg yolks together. Pour eggs into cranberry mixture, and turn the heat on to medium-low, stirring continuously to keep the eggs from curdling.
Once the mixture has thickened, pass it once more through your sieve or strainer.
Let cool, and store in a jar or other lidded container.
Cranberry curd (or other fruit curds) will keep in the fridge for up to 4 weeks, or can be frozen for up to one year and thawed slowly overnight in the fridge.

Vanilla Marscapone Whipped Cream

8 oz. Marscapone cheese
1 tsp. vanilla extract
1/4 tsp vanilla powder, paste, or the inside of a vanilla bean
2 TBSP sugar
1 Cup heavy whipping cream
optional: 1-2 TBSP bourbon or other liquor
optional: 2-4 TBSP maple syrup (if using, may want to reduce the amount of sugar)

Method:

In a large bowl, combine Marscapone, vanilla, and sugar.
In a separate bowl, whip cream until fluffy and almost to stiff peaks. Add in the marscapone mixture, and any liquor or maple syrup if using, and beat just enough to combine with no lumps.
Store in a sealed container in the fridge for up to the expiration date of the cream.

Butter Roasted Pecans (Or Pretzels)

2.5 Cups pecan pieces, or lightly crushed mini pretzels
1/2 tsp. salt (omit if using salted nuts or pretzels)
2 TBSP sugar
4 TBSP butter

Method:

Preheat oven to 375f.
Melt butter in a bowl, then toss in the pecans or pretzels, sugar, and salt if using.
Spread onto a baking sheet and bake for 8-10 minutes, stirring half way through to ensure even toasting.
Remove from oven and let cool slightly.

This Stuff (Trifle De La Décadence)
(To make one)

Handful of roasted nuts or pretzels
1-2 TBSP caramel sauce
About 1/4 Cup vanilla marscapone whipped cream
Hearty dollop of cranberry curd
Pecan or pretzel for garnish

Method:

In a small jar or ramekin, add ingredients in the order listed, or as you please. Seal and refrigerate for one hour, or store in the fridge for up to the expiration date of the whipped cream. Consume shamelessly with a spoon.

I made several of these to share with the Parents, The Boyfriend, and some friends, and got rave reviews from all. Apparently, This Stuff is pretty popular. It may seem like a lot of work to make each layer of Stuff, but trust me when I say it's worth it. Prepare the curd or caramel ahead of time to make things easy, and don't worry about leftovers of individual ingredients - you'll find uses for them. Like, the perfect dipping sauce for your spoon. Or finger.

I made everything at once, and spent the whole morning standing in the kitchen dipping pretzels and pecans into the different ingredients. Warning: Caramel sauce is hot when it's fresh! Warning: It's hard to stop eating it, despite the burning.

Do you have any weird, unsuspecting family recipes that are a huge hit? Have you modified them, or do you keep them tried and true? Discuss in the comments!

Handheld Leftovers - post Turkey Day laziness turned tasty

2011-11-28T19:42:00.000-05:00

(Savory hand pies, made of a quick and easy crust (recipe in post) and thanksgiving leftovers!)

Whew... still recovering from a long, long weekend. Curse you, Monday! Alas, life must resume.

The Boyfriend and I were on dessert duty over the holidays, due to his famously good pumpkin pies and my crazy pie crust skills. It's good to be good at one thing, because not much else was expected of us.
Prep work started on Wednesday, making the fixings for four pumpkin pies. Because we were driving to Chicago for his side of the family, then coming back to celebrate with my side, I prepared as much as I could before we left.

I used the same pie crust recipe explained in my post on Pie Crust - I use a different recipe for these hand pies, but Thanksgiving seemed like no time to go messing around outside of my comfort zone. I stuck with what I knew was good, and went with it.

I made four separate crusts (two for Chicago and two for back home), and rolled each one to the appropriate size using my handy measurement-lined fondant matt as a guide.

Once rolled, I dusted very lightly with flour (because it's a fairly sticky dough) then rolled in parchment paper and kept chilled.

Then I made the fillings for four pies, sealing them in sterilized mason jars (apparently, one quart plus one cup is about how much liquid a 9.5'' pie pan holds).

I packed the jars, the crusts, plus some heavy cream and vanilla for whipping into a cooler with plenty of ice packs. This made the trip to Chicago pretty easy, and meant that Thursday all that had to be done was throw the pies in the oven. After letting the crusts thaw for a few minutes, just soft enough to unroll into the pie pans, and thoroughly shaking up the jars, we were graced with some very beautiful pies!

(I'll say again - the biggest tip I can give for a good pumpkin pie is fresh, home-made pumpkin puree and, as The Boyfriend points out, the freshest spices you can find. He stocks up on holiday spices no more than a month before the holidays. I opened a fresh bag of Ceylon Cinnamon for these pies, and the difference between the new container and the last of the old one were huge.)

Unfortunately, this is basically the extent of my photos from either of the family dinners. Too busy eating to be bothered with the camera, I suppose. But, like anyone who goes to a feast of that size, I was sent home with plenty of leftovers.
In the past I've hosted Thanksgiving with my family, and with the 'big' leftovers there would be soups, sandwiches, and other mixings, but with just a couple take-home containers full I wanted to come up with a smaller scale, more creative use for them.

The basics of this recipe are simple: Pie crust, cut into circles or other shapes, stuffed with leftovers and a bit of gravy, and baked.

Making these, I decided it was finally time to try a new crust recipe. Although I love the recipe I've been using for pies, I find it's a little buttery for use outside of a pie pan - plus, being a little sticky makes it tough to work with.
Making a complete left turn from my usual ways, I decided that I've read enough crust recipes to know the basics of what I'm doing, and figured I'd just wing it this time. I did take some measurements, but I made everything up as I went along.

My Off-The-Cuff Pie Crust:
(Makes one 9.5'' pie crust, or about 4-5 hand pies)

5.5 oz. (about 1 1/4 cups) whole wheat pastry flour or all-purpose flour (I used 1 C. pastry and 1/4 C. all-purpose) plus more for dusting
6 TBSP (or about 3 oz.) unsalted butter, thoroughly chilled and cut into cubes
1 tsp. kosher salt (or 1/2 tsp. sea salt) - note: if making a sweet crust, reduce salt by half and add 1 tsp. sugar
2-4 TBSP cold water

For brushing:
1 egg white
1 tsp. water

Method:
In a bowl, mix flour(s), salt, and sugar if using.
With a pastry cutter, back of a fork, or your hands, cut butter into dough until it resembles coarse crumbs - it should be almost sandy, with no lumps bigger than a pea left.
Once the dough is blended, add 2 TBSP water and mix with one hand, squeezing the dough occasionally. Add additional water 1 TBSP at a time, just until the dough barely holds together when pressed. I only needed about 3 TBSP total, but the amount will change depending on your flour and the level of humidity.
As soon as the dough holds together loosely, form a ball and cover with plastic wrap. Chill in the fridge for 1 hour or overnight (I presume it would do fine for up to a few days) or toss it in the freezer for ten/fifteen minutes.
When ready to use, lightly dust your work surface and rolling pin, and whisk together the egg white and water - set aside. Preheat oven to 350f.
Roll dough to 1/8th-1/4 inch thickness, and cut into desired shapes. My dough was able to make about five 7inch circles. I suggest making fairly large shapes, or else you won't be able to fit much filling.
Fill each circle with some leftovers - turkey, stuffing, mashed potatoes - then top with a little gravy. I was only able to fit maybe 1/4 cup inside each one.
Brush the edges of the dough with water to help it seal, and fold the circle in half over itself, or lay another circle over the top. Press the edges together tightly, then crimp the edges with the tines of a fork.
Brush each one with the egg white/water mixture, and lay the not-yet-hot hot pockets on a parchment lined baking sheet and bake for 45-50 minutes, or until golden brown on top. If you're oven doesn't heat evenly, rotate the pan halfway through baking.
Let cool slightly before serving, and enjoy!

Now, I don't mean to toot my own horn, but I think these turned out pretty snappy. The crust has some flake, but it holds together. It's got some chew, but it isn't tough. Had I intended it for use in a sweet application, I easily could've added a bit of sugar and filled them with jam or fresh fruit. Who knew pie was so easy? Sure, everyone says 'easy as pie' but that's supposed to refer to the eating, not the making.
Well, these are pretty easy to eat, too. My only complaint is that they're a little dry on their own - could use a bit more gravy. A minor problem, and easily solved.

This was a wonderfully easy way to cap off Thanksgiving - no fuss, no pressure, just easy and delicious. I was beginning to feel a little burnt out after traveling to and from Chicago and two family gatherings in between, but now that I've settled back in I can look back and see just how much I have to be thankful for - not only one, but two wonderful families to celebrate, and celebrate with. I can't say enough how lucky I am.

What are you most thankful for this holiday season / what are some of your favorite uses for leftovers? Let me know in the comments!

Pumpkin Cheesecake with Pecan Topping - raw, vegan, gluten free, and out of this world good!

2011-11-22T17:22:00.000-05:00

(The best raw vegan pumpkin cheesecake ever - you probably won't fool your relatives, but you might just convert them!)

It took me awhile to decide what to share with you this Thanksgiving, because really, there's only so much a girl can do around the holidays. The Boyfriend's famously (shamelessly) good pumpkin pie was my first clear option:

(The Boyfriend's insanely good pumpkin pie)

But after looking at recipe after recipe of pumpkin pies I noticed two things: A. there are a lot of pumpkin pie recipes, and B. the single biggest difference I can see between a good pumpkin pie and a not-so-good pumpkin pie can be summed up in one sentence: Use fresh pumpkin puree! For two easy methods of making your own, check out my post on Pumpkin Puree. So, there - my biggest secret to pumpkin pie, revealed.

If I wasn't going to talk about the classic pie, though, what would I talk about? The hard part was narrowing it down, so I focused on a few criteria:
1. It had to be unique - something you maybe haven't seen before
2. It had to be something that would work for those with restricted diets - Thanksgiving is pretty much the least diet-friendly holiday. If you're vegetarian, tofurky it, but if you're vegan, or raw, it seems you're fresh out of luck.
3. Most importantly, it had to be out of this world delicious!

This recipe fits that bill perfectly.

While I don't personally subscribe to being entirely raw, vegan, or gluten free, I have been in the past. I've made lemon and blueberry raw vegan cheesecakes, and macerated strawberry raw vegan flan, and have tried multiple techniques for crust and filling - I was only raw/vegan for one month, but I managed to pack a lot of dessert under my belt in that time! I was able to draw from that experience here, and I must say I think this is the best dessert of its kind I've ever put together. In fact, I've even eaten at raw/vegan restaurants and have got to say this outshines even some of their best work.

A note before we begin: to those who are concerned, pumpkin is safe to consume raw as long as it has been seeded and peeled. The peel and seeds can, in some cases, cause stomach upset, but the flesh of the gourd is entirely edible.

Raw Vegan (gluten free) Pumpkin 'Cheese'Cake with Pecan Topping

For the crust:

2 Cups raw nuts of your choice (I used 50/50 pecans and almonds, but hazelnuts or any other kind would be fine, too)
3/4 Cup pitted dates, soaked in hot water for 20 minutes to soften and thoroughly drained
1/4 tsp. salt
1/2 tsp. Cinnamon

For the filling:

2 Cups raw, unsalted cashews, soaked 8 hours or overnight, drained, and rinsed
1.5 Cups pie or sugar pumpkin, peeled and cut into one inch cubes
1/2 + 1/4 Cup coconut oil, liquid form, amounts separated (do not substitute other kinds of oil - coconut oil is key to the texture because it solidifies at room temperature)
1/2 Cup pitted dates, soaked and drained
1/2 Cup raw agave
1/4 Cup raw Turbinado sugar
2 tsp. Vanilla extract
1/4 tsp. Vanilla powder, vanilla paste, or the scrapings of one vanilla bean (optional)
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ginger
1/8th tsp. Cloves

For the pecan 'praline'esque topping:

1 Cup pecan halves or pieces
3 TBSP raw agave
3 TBSP raw Turbinado sugar
Tiny pinch of salt
1/8th tsp. vanilla extract, powder, paste, or the scrapings of half a vanilla bean (optional)
Pinch of Cinnamon (optional)

Equipment:

9 or 10 inch pie pan
Food processor, or high-quality blender (when asking raw vegan restaurant owners how they achieve such a smooth consistency on their nut pastes and Thai coconut ice creams, I was told that it was all owed to their VitaMix blenders - if you don't have a good liquefying blender, stick with the food processor and you'll do just fine).

How it goes:

The crust:
In your food processor, pulse nuts a few times until they're all in pieces, but not finely ground. Add the salt, dates, and cinnamon, and blend until the dates have become a paste and it all begins to mass together - don't blend too far, or you'll turn the nuts into nut butter.
Scoop the nut mixture into your pie pan and press into a thin even layer along the bottom and sides. I find lightly wetting my fingers helps, or using a rubber spatula.
Set the crust in the fridge until ready to use.

The filling:
In the bowl of your food processor or blender, combine cashews, 1/2 cup coconut oil, agave, and all of the vanilla. Blend on high speed for several minutes or until completely smooth.
Pour cashew mixture into a bowl and set aside.
Now add to the food processor the cubed pumpkin, raw Turbinado, dates, spices, and the last 1/4 cup coconut oil. Blend for several minutes or until completely smooth, stopping to scrape down the sides as needed.
Set aside.

The pecan topping:
In a small bowl, combine pecans, agave, sugar, salt, and any vanilla and/or cinnamon. Set aside.

Assembling:
Mix pumpkin mixture into cashew mixture, folding it lightly to leave swirls or mixing completely, and pour into pie crust. OR - pour cashew mixture into crust, then pumpkin mixture on top. Leave in separate layers, or swirl together with a butter knife or the edges of a spatula.
Chill in the fridge for at least 2 hours, or overnight (the texture is best the next day). Can be topped with nuts after 1-2 hours of chilling, or right before serving.

Will keep in the fridge for up to 4-5 days, but it won't last that long.

Note: The amount of pumpkin called for in this recipe is very conveniently about half of a small pie pumpkin. My suggestion for the other half? Make a second cheesecake!
Being on a raw vegan diet often has the added bonus of people making very uncertain faces about your food, and that usual means you don't have to share. I hate to say it, but once those naysayers try this they'll be hooked, so either make a second one and hide it away somewhere, or prepare to fight over the last slice.

Even The Boyfriend, after multiple suggestions that I make a real cheesecake, had to admit that this was a winner.

(Want a bite?)

Today, I feast on cheesecake. Tomorrow, I leave for Chicago - for family, food, and festivities. The Boyfriend and I are on dessert duty, and that means pies pies pies!
But what about you? What are your plans this Thanksgiving? Cooking up a storm, or just kicking back to watch the game and enjoying the labors of others? Or, will you be making a to-die-for dessert? *hint hint*

Let me know in the comments, and have a great Thanksgiving!

Pin It

Facial Wash - made with just three simple ingredients

2011-11-20T17:46:00.000-05:00

Today, the bag of paper recycling is pretty indicative of my mood. Two empty cereal boxes (breakfast), and an empty box of ladies 'bathroom essentials'. Yup, bring on the crankies! Actually, I think I can say conclusively that I'm not all that bad about PMS, but even though I don't break out emotionally, my face often does. I thought I'd take this opportunity to talk about skin care - although my routine doesn't involve much, I wanted to share one of my favorite home-made face washes.

You probably already know how eating right (yeah, right) and keeping hydrated can help your skin be clear and radiant, and help your hair to shine, but did you know that food can be good on, as well as in, you?

You'd never guess how easily you can replace your drug-store facial scrubs with just a few ingredients from your pantry! Because the skin is the body's largest organ, and can absorb all kinds of things from its surrounding environment - from the light of the sun, to the products you apply to it - it's important to treat it with respect. Besides being economical, this guarantees that you're giving your body only what it needs - 100% natural nutrients.

It took a while for this to occur to me, but in the search for beauty products that actually work I realized that if it's having an apparent effect on my face, it's also having a significant effect on my body. That becomes a kind of scary thought when you read the list of ingredients on most commercially available skin care products and find that many contain chemicals and synthetic ingredients you can't even pronounce the name of.

With just a few simple ingredients you probably already have in your kitchen, you can make a facial wash or mask that:
Cleanses
Exfoliates
Dries up oiliness while maintaining hydration
Is antibacterial
Antiseptic
Anti-inflammatory
Anti-acne
Scar healing
Skin soothing
And smells fantastic
- Oh, and did I mention it tastes great on toast?

Here's what you need:

#1: Raw Honey

Honey is both antiseptic and antibacterial, and has for many years been used both topically and internally for medical purposes. Honey is commonly used as a salve on open wounds, because when it comes into contact with body fluids it will slowly release hydrogen peroxide - this, in combination with its slight acidity, will kill bacteria and prevent infection. Honey also contains antioxidants, and is long believed to have many healing effects.

For making your facial wash or mask, it's best to use raw honey. If the bottle doesn't specify that it's raw, or unfiltered, you're probably getting pasteurized honey. Pasteurizing is a process of heating to a very high temperature to kill bacteria, which ensures that your honey won't crystalize very quickly, but also that some of its goodness has been compromised. (Note that the honey in the photo above is not raw - raw honey will often be thicker, and more crystalized than processed honey.)
If you're lucky enough to have active Manuka Honey from New Zealand that would work as well, but considering its cost it should probably be saved for more specific uses.

#2: Ground Cinnamon

There are several different varieties of cinnamon, including Saigon (or Vietnamese) Cinnamon, Indonesian Cinnamon, Cassia (or Chinese) Cinnamon, and Ceylon (also known as 'True' Cinnamon) from Sri Lanka. Here in the States, Cassia is what's most commonly found on our shelves and in stores. Each genus has different attributes, but for our purposes whatever you have will work.
Cinnamon has long been used as medicine in folk lore, and the myth is backed more and more by modern research. Some studies have even shown certain strains to be effective against HIV, and in lab experiments cinnamon extracts have helped to treat Alzheimer's.
While that probably doesn't mean much for the topical application of store-bought cinnamon, we also know that it has an antiviral, therapeutic effect - not to mention, it turns our honey 'wash' into a 'scrub', by adding a gentle amount of exfoliation similar to expensive microdermabrasion products.

#3 Nutmeg

What is nutmeg, anyway? Is it a nut? It kind of looks like a nut.
Actually, it's a seed. Nutmeg is the seed of a genus of tree called the Myristica - a species of Evergreen. The seed is small and round, and grows inside a 'fruit' much like the pit of a peach. The seed itself also has a thin covering called an aril. This aril is removed from the seed, and is, in fact, where another common holiday spice comes from - Mace.

Nutmeg has long been thought to have significant medicinal properties, though much of this thinking is probably due to its psychoactive effects. Nutmeg contains a hallucinogen which in high enough doses is toxic, and can cause convulsions, nausea, and dehydration. Although humans can't generally get nutmeg poisoning from the amounts called for in culinary uses, other animals can often be more sensitive - for this reason it's recommended that you don't let the family pet have anything with nutmeg in it.
While nutmeg has no proven medical uses, it has long been used therapeutically to calm the mind and relax the body. Nutmeg oil has been used in aromatherapy to reduce headaches, clear the sinuses, and lighten a depressed mood. It is also thought to have antimicrobial properties.

In this facial scrub, the nutmeg helps to dilute the harsh cinnamon and keep the exfoliating light and gentle, as well as adding a depth to the soothing aroma. I recommend using whole nutmeg, grated fresh, but if you already have powdered that will work as well.

Once you have your ingredients, simply combine them in a jar or bottle.

1/4 cup Raw Honey
1.5 tsp. - 1.5 TBSP Cinnamon
1/2 tsp. - 2 tsp. Nutmeg

Why the huge variation in amounts? It all depends on what consistency you like. Using less cinnamon and nutmeg will keep the mixture fairly smooth and light, whereas more will make your wash more of a mask - a thick mud that can be applied gently with your fingertips and let set for 5-10 minutes before rinsing away.
I suggest starting with the lesser amounts, mixing with a spoon, and adjusting until you find the consistency that suits you best.

To use, take about 1 tsp. of scrub between your fingertips or in the palms of your hands and rub together to warm slightly. Then, apply to a dry face in gentle circular motions, avoiding the eye area, until evenly applied.
Optionally, let the scrub rest on your face for five or ten minutes. If you really want to pamper yourself, lick fingers clean while waiting.
Rinse face thoroughly with warm water. As the water dries, you may experience a slight tightening sensation. Moisturize as per your normal routine.

I like to apply the scrub just before showering, for easy rinsing.
Depending on your skin type, I suggest using the scrub only 2-3 times a week due to the exfoliation. On days in between, try washing with just honey!

IMPORTANT NOTE: Before using any new topical product, do a small test patch on a sensitive area of skin like the inside or your wrist. Let the product sit for several minutes before rinsing clean, then wait a few minutes more to be sure you don't have any reaction to the ingredients before continuing.

___________________

Other household fixes for your routine:

For moisturizing, try this combo:

2oz. Jajoba oil (available at most health-food stores and online - a very light liquid wax that closely resembles human sebum, the oils produced by your skin. It's quickly absorbed, and leaves little to no residue)
1-2 drops skin-safe essential oil of your choice - lavender, chamomile, rose... whatever you like.

Combine in a dropper bottle, and massage 2-3 drops into skin daily.

_______________

Baking soda toothpaste:

1/2 cup baking soda
1 drop peppermint extract, or flavor extract of your choice (optional)
water to desired consistency

Combine into a paste, and brush.
_______________

Coconut Oil hair treatment:

Before bed, try rubbing a palm full of coconut oil through your hair, roots to tip. In the morning, shower and wash hair as usual.

_______________

What other home-made beauty treatments do you know of? Feel free to share your routine in the comments!

Pin It

Drunken Gingerbread Cookies - Good Will Baking, part 1

2011-11-18T19:40:00.000-05:00

(Good Will Baking, part 1)

*Incredulous* Snow?!

Yes, snow. Actual, stuck to the ground, snow. I went running in it last night and it was beautiful, but now it's just cold and icky and I'm ready for it to go away. Which, thanks to the sunshine this morning, it mostly has, but that doesn't help me when I know it's just going to snow more and more.

As I've mentioned before, there are a lot of things I love about the changing of the season, but one of the most important things to appreciate is that while it's getting colder and colder out there, dropping into the twenties at night, I have a house, with a furnace and many comforters, being kept at a pleasant 68f. Not only that, but I have an entire kitchen full of food to stuff my face with and make me fat so I can't feel the cold anyway.

Not everyone is so lucky as I.

Here in Washtenaw County, we have an organization called Food Gatherer's - a large non-profit organization first founded by Zingerman's Delicatessen back in 1988. Since then, they've become responsible for the county's food bank, and have been able to provide over 12,000 meals a day to those in need - now transporting more than 8 tons of food per day through donations and food drives.
Being entirely non-profit, Food Gatherer's relies heavily on volunteers from the community and donations, both monetary and edible, from individuals and local businesses.

The Holiday season is by far their hardest time - as the temperature drops and the number of people in need of assistance rises, there is a bigger push than ever for volunteers. In the past I've done what I could, taking the time to do food drives (trick-or-treating for canned goods, for instance), and this year would have liked to volunteer for kitchen duty on their busiest day of the year - Thanksgiving. This year, however, I won't be here for Thanksgiving... I'll be in Chicago.

Since I won't be able to volunteer, personally, this season, I thought the least I could do would be to make a donation.

A couple of weeks ago, I spent an entire day making cookies - something like two hundred cookies - and over the following few days sold them to friends in and around Ann Arbor, all proceeds to go to Food Gatherer's. My sincere gratitude to everyone who bought some, because once all was sold and done I had well over a hundred dollars to donate.

My initial plan had been to compile all of these cookie recipes, and more, into a short e-CookBook (once again in promotion of Food Gatherer's, and food banks everywhere), but time has not allowed. Still, I can't help but feel the need to draw attention to the fact that the holidays are not, for everyone so lucky as me, a time of festivity and feasting. Some people have bigger problems than worrying about over-eating this Thanksgiving.

Even if donating your time isn't an option, the handy-dandy interwebs have made it easier than ever to donate a dollar. To donate to Food Gatherers, or to find out about volunteering, visit their website: http://www.foodgatherers.org/

______________________________________

Since I wasn't able to put together my little e-Book this year, I hope to use the progress I've made to do it next year (hence this being 'Part 1'). In the meantime, I'll share with you one of the recipes I plan to include.

Drunken Gingerbread Cookies
(Adapted from America's Test Kitchen's Holiday Cookies 2010 orange gingerbread with rum glaze)

3 Cups all-purpose flour
1 TBSP cinnamon
1 TBSP ground ginger
1/2 tsp. cloves
3/4 tsp. baking soda
1/2 tsp. salt
3/4 Cups dark brown sugar, packed
3/4 Cups molasses
12 TBSP (1.5 sticks) unsalted butter, cut into chunks and softened slightly (if using salted butter, just leave out the salt)
3 TBSP rum

For the glaze:
2 Cups confectioner's sugar
2-4 TBSP rum

Method:

In a food processor, combine brown sugar and all dry ingredients with a few pulses. Add the butter and process until grainy or sandy looking. Add the molasses and rum, and blend until the dough comes together.
Divide the dough in half and roll out to 1/4 - 1/2 inch thickness between two sheets of parchment paper - refrigerate for at least one hour or overnight, or chill in the freezer for 20 minutes.
Preheat oven to 350f.
Once firm, take the dough out of the fridge or freezer and cut out with the cookie cutter of your choice. Place on a parchment lined baking sheet, leaving a good inch or so between the cookies. Bake until the middles have just barely set, about 8-11 minutes, rotating the baking sheet halfway through. Cool the cookies on the sheet for 4-5 minutes before transferring to a wire rack.

While the cookies cool, mix together confectioner's sugar and 2 TBSP of rum, then gradually add up to 2 more TBSP until the icing is a thick but spreadable consistency.

Once the cookies are completely cooled, spread a big dollop of icing on each one - let dry before serving.

(Warning: these cookies pack a bit of a punch. Watch out for the gingerbread men mingling with the spiked eggnog!)

Two Tasty Twists on Tuna Salad - get lost, Mayo!

2011-11-17T16:26:00.000-05:00

(Tuna Salad two ways, recipes in post)

You know what I love about fall? Well, a lot of things, but for starters...
Fresh Michigan Honeycrisp apples, organic and still the size of my fist. The sweet smell of wet leaves. Breaking out the extra-comfy cozy socks. And, enjoying a run on what might be the last decent day of the year. Ah, so good!

Although a warm dish might be more fitting for the season, I'm a big fan of a high-protein lunch after running, and tuna is so easy. Besides that, I'm by no means finished with my vegetable kick from earlier this week:

(Vegetables!!!)

While I normally take the ever so fancy route of eating my tuna straight out of the can, with a squeeze of lemon or drizzle of apple cider vinegar and perhaps a pinch of dried basil...

(Mmm!)

I decided that today I'd go all out and make tuna salad. But, not my normal mayo-and-celery-between-bread tuna salad - no, today I'd put a spin on things.

First up is a grape and walnut tuna salad - if you've never put grapes in your tuna (or apples in your chicken salad) you're missing out on a whole new experience. My intention for this one was to serve it wrapped in lettuce, but not having any bib or iceberg on hand, I had to make due.

Note to self: butter lettuce may be pretty and delicious, but is not ideal for wrapping things.

Grape and Walnut Tuna Salad, Sans the Mayo

1 can tuna (Albacore in water, if you please)
2-3 TBSP Greek yogurt (depending on your Personal Preference of Consistency - or your PPC, as we like to call it)
~1/4 cup grapes, halved
1 handful walnuts, broken up and lightly toasted (or pecans, or almonds)
2-3 TBSP. celery, finely chopped
1/4 tsp. basil (and/or any other herbs that float your boat)
Bib or Iceberg lettuce for wrapping (or tortilla, or bread, or bowl and fork...)
Optional: Tomato, avocado, onion, anything else you want to add to the mix...

Method:
Lightly toast walnuts in a skillet over dry heat, stirring/shaking the pan to keep from burning. Once heated through, remove from the pan and set aside.
Combine tuna and yogurt in a bowl with a fork. Add celery, grapes, walnuts, basil and any other seasonings you like. Stir.
Arrange in your wrap or on your bread with tomato, avocado, etc., roll or sandwich, and enjoy!

Om nom nom! But wait, what's that in the background? Another kind of tuna salad, you say?

Avocado Tuna Salad Wrap

1 can tuna
1/2-3/4 very ripe avocado (amount depending on your PPC)
2-3 TBSP onion, finely chopped
2-3 TBSP celery, finely chopped
2-3 TBSP tomato, diced
squeeze of lemon or drizzle of apple cider vinegar
pinch of salt
1 handful of Spinach or other leafy green
Optional: Pickles (bread and butter, dill, or spicy - whatever you like)
Tortilla wraps (I'm partial to La Tortilla Factory's Smart Wrap brand - yay for uncompensated product placement!) or bread, or bowl and spoon... as you like.

Method:
Mash together tuna and avocado with a fork in a bowl. Add onion, celery, tomato, lemon, and salt - mix.
Spoon onto a wrap along with some spinach or lettuce, pickles, and any other fillings you want. Roll and devour!

Okay, so this one might be a little less appetizing with the greenish-grey hue, but trust me, the flavor is good. It might even be fun to leave out the pickle, replace the lemon with a squeeze of lime, and add cilantro and salsa - voila, Mexican tuna!
Okay, since I haven't actually tried that out I'm not going to endorse it, but if you put it to the test let me know how it goes.

As an added bonus to being a delicious and healthy meal, these are great for make-ahead lunches - just wrap them up burrito-style and throw them in a baggie or tupperware and you're good to go!

Happy wrapping!

Mushroom Wild Rice Stuffed Peppers - vegetables for the win!

2011-11-15T16:58:00.000-05:00

Tell me you can't see the steam coming off there... oh yeah, they're fresh.

Over the weekend I went to the grocery store with this list:
Vegetables.
Fruit.
Lentils?

At the time, I didn't know what I wanted to do, just that I wanted - no, needed - fresh produce. As soon as I stepped into the store I got all googly-eyed like a kid in a candy shop, and my mind began running an overload of ideas. I knew the basics, but what would I do with them? Grabbing up every ripe fruit and vegetable I could find, I slowly began to come up with a plan.
Where I had first been considering lentils, I changed my mind as soon as I saw the wild rice. Of course, that opened up so many more possibilities for me - how would I serve it, and more importantly, how would I season it? Did I want a pilaf, with roasted squash and dried cranberries? Did I want to make a curry? Add some beans? Do a stir-fry? Sear some meat? My mind was racing with every ingredient I saw... until I came to the mushrooms. That settled what flavor I would go for, but next was how I would serve it... well, with all the veggies in my basket, that decision wasn't hard.

I checked out with three bags full of produce, and not a single worry that any of it might go to waste.

Ingredients in hand, I went to work like a mad scientist, throwing in a pinch of this, a dash of that, until my potion was complete. Needless to say, veggies don't need much - I kept things simple and let the food I was using bring the flavor.

Mushroom Wild Rice Stuffed Peppers
(Makes four servings)

1 cup uncooked Wild Rice (or you could do a mix of rice and beans, or lentils, or quinoa)
4 bell peppers, whatever colors you like
3 cups vegetable broth
2 cups sliced or diced mushrooms (I used a mix of cremini and shitaki, though this dish would have greatly benefited from some oysters or dried porcini as well)
1 medium onion, diced
2-3 cloves garlic, minced
Olive oil (or butter, but I wanted to keep this one vegan)
Salt and Pepper to taste
Dash of cumin (optional)
2-3 TBSP good balsamic vinegar (optional - if you don't have the good stuff just leave it out)
1/2 cup chopped and toasted pecans or almonds (optional)
1/4 cup dried cranberries or cherries (also optional - I opted out on these)
1/2 water, more vegetable broth, or a can of tomatoes....

Method:
In a medium pot, add the wild rice and vegetable broth, plus a dash of sea salt. Bring to a boil, and cook for maybe five minutes before reducing heat to low and covering. Let cook for 45-55 minutes, or until the rice is tender. For stuffing the peppers, I kept it a little al-dente.
(While the rice was cooking, I roasted a bunch of vegetables in the oven - recipe follows).
Toast the pecans or almonds in a dry skillet (or with a little butter) over medium heat, stirring frequently and being careful not to burn. After a minute or two they should be darkened slightly and have a nutty aroma. Remove from pan and set aside.
Preheat oven to 350f.
Towards the end of the rice cooking, heat a pan with some oil or butter. Add the onion, and cook for about a minute. Add the garlic and stir for 20-30 seconds until it blooms a little.
Then add all the mushrooms to the pan (if you're using dried, reconstitute in a small bowl or glass with boiling hot water for a few minutes first) - cook until the mushrooms begin to caramelize, maybe 10-15 minutes, stirring from time to time. Keep the heat low enough that you don't burn the garlic.
Add a pinch of salt, pepper, and a dash of cumin here, if using.
Once the rice has finished, add the onions and mushroom mixture to the rice and stir to combine. Add the balsamic vinegar, pecans, and dried fruit if using. Taste and adjust seasoning.

To stuff the peppers, slice the tops off and remove the seeds and veins from inside. If the peppers don't stand up on their own, slice a small amount off the bottom (trying not to cut through to the inside) to give it a flatter surface. Fill each pepper with the rice mixture, tamping it in and mounding it slightly. Set peppers in a casserole dish, and add water, or more vegetable broth, or a little tomato sauce... really, any kind of moisture... just enough to cover the bottom of the dish. This is to keep the peppers from burning onto the dish and then the skins tearing when you try to take them out.
(It might be nice to add brush the pan with a little olive oil, then through in some chopped and seasoned vegetables to roast along with the stuffed peppers).
Bake at 350f. for about 45 minutes, or until the peppers are tender but not too mushy. You can roast them with or without the pepper-tops.
Serve hot, and enjoy!

Being on such a vegetable kick, I couldn't just stop there. While I had the rice going, I cubed up a bunch of veggies and roasted them. This is super easy to do, and you can use whatever you like or whatever is in season.

I used...

Oven Roasted Veggies:

1/2 red onion
3 small red potatoes
1/2 eggplant
1 zucchini
1 yellow squash
1/2 butternut squash (peeled, seeded, and cubed)
2 cloves garlic
salt and pepper
dash of cumin
1-2 TBSP olive oil

I chopped all the vegetables into hearty chunks, tossed them in a bowl with the olive oil and seasonings, then spread them onto a baking sheet and roasted on the middle rack at 425f. for about 35-45 minutes. The time will vary greatly depending on what veggies you use, and how large you chop them. Just keep on eye on things and give them a stir about half way through baking.
For easier cleanup, you can line your baking sheet with aluminum foil, but this isn't necessary to prevent stickage.

Since I was only making two stuffed peppers, I went ahead and served the leftover rice as a bed for my roasted vegetables - mmm!

This time of year it would've been lovely to do a pan full of roasted squash - not just butternut, but acorn, and dumpling, and anything else you could find. I would've snapped up every squash in the store (to heck with bell peppers, I'd have used gourds!), but I felt like I was already pushing things with the butternut, seeing as The Boyfriend isn't a fan. But, if he picks around them, that just means more for me!

After walking dogs in the rain all day Monday, this was the perfect warm and easy dinner to come home to. Not to mention left-overs to wake up to the next day!

Gift Box Cake - surprise! I didn't get you an actual present.

2011-11-12T23:45:00.000-05:00

The Gift Box Cake - perfect for those times you just don't know what to get someone!

This year, my gift to my brother (in Pittsburgh) was a surprise visit from his little sister, and a big layer cake. Not just a layer cake, but a schmancy cake layered with awesome. My suspicion was that he would appreciate aesthetics nearly as much as taste, so I decided to go all-out and try my hand at a gift box cake.

This was my first foray with fondant, and only my second attempt at working with gum paste. For my first try? I think I did alright. Everyone who's seen it has been fooled by its realism and impressed by its detail, and The Brother nearly tore into it thinking it was, in fact, a box with a cake inside. By that I'd call it a success.

It wasn't an easy success to come by, though. My inexperience was clear when I rolled the cake in fondant only to realize that seams, and breakage, would be an issue. Buttercream oozed from every nook and cranny, and although I made a valiant effort to patch and seal, there was no salvaging the situation.

I scrapped the fondant, and tried again. Much better!

I used about 2 lbs. of white fondant, kneaded with maybe 1/8th tsp. Wilton's Gel food coloring, Delphinium Blue.

Once the fondant was on, I set to work on the gum paste bow. I followed this tutorial from CakeCentral.com, which was very helpful in laying out just how to shape and assemble the bow. Because you can't actually tie a knot with gum paste, each loop of the bow, the tails, and the center, are all separate pieces that are rolled, pinched and crinkled, and laid together.

I wasn't successful at getting the gum paste as thin as I'd like, but after many torn pieces I settled for the thickness you see.
Using a fondant embosser/stitching wheel along the edges and brushing the ribbons with white luster dust made a huge difference in terms of adding realism. Right before my eyes the sheets of rolled sugar transformed into shimmering ribbons of fabric.

While not perfect, I must say I was pleased with myself. Plus, having more hands-on experience now, I'm certain I can improve with time and practice.

The cake itself was a white cake - nothing too fancy, but by no means lacking in deliciousness. After looking at several recipes, I discovered that Bridget, from The Way The Cookie Crumble's, had already looked around and tried a few for comparison. Being a fan of Cook's Illustrated, they would have been my first choice, but I went ahead with Bridget's minor adjustments to the CI recipe, agreeing that I didn't want the cake to be too sweet.
You can find her adaptation of Cook's Illustrated's recipe here: http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/
I made a double batch, resulting in three 8x8" square cakes and one thin 9x9" (this is what created the 'lid' of the box).

An observation: I like leveling cakes. Leveling means scraps, and where do scraps go? Into my belly!

For the frosting, I used Tasty Kitchen's Vanilla Buttercream, which has become my go-to recipe ever since the Angel Food Wedding Cake. This time, I went wild with adding whole vanilla, vanilla extract, and a pinch of vanilla powder for a very full and rounded flavor.

Another observation: I like making buttercream. Creaming butter and sugar means beaters, and I get to 'clean' them when I'm done.

And of course, because the cake uses so many egg whites, I went ahead and made vanilla ice cream with the yolks.

A third observation: If I intend to keep up this whole baking thing, I really need to come to terms with my impending obesity.

Unfortunately, the ice cream didn't make the trip to Pittsburgh with me (no, I didn't eat it all... yet...) - although I could've packed it with dry ice and taken it on the bus, I already had enough to carry.

After lots of trying to coordinate with friends, and avoiding telling my brother I was coming dto town, he managed to figure it out anyway the night before I arrived. Although that technically ruined the 'surprise' aspect of the whole thing, it ended up being a good thing because it meant him getting to plan on what he wanted to do - which is what it's all about!

Arriving at his apartment before he left work meant getting to set things up a bit.

(Shhh! He thinks I matched the color of the card to the cake on purpose - happy coincidence!)

After dinner, we went out with friends to shoot some pool, and throw back a few birthday shots. Then it was back to his place to enjoy some cake!

Mmm!

Having had some time to sit wrapped in the fondant, the cake was nice and dense. I kind of wish I'd used a little more buttercream (although I used an entire batch!) between the layers, but it was still insanely tasty, and hit just the perfect level of sweetness.

The Brother, being the luckiest guy around, not only got to enjoy this slice of wonderful, but also a hunk of this cake, made by friend of his:

(Michelle's chocolate cake with cherry cream cheese frosting)

This was a thing of beauty - dark chocolate cake, covered in black cherry frosting and hiding a secret layer of jam inside. The cake was super chocolaty, and the frosting just the right level of sweetness - a serious home run on the combo, too. I've got to admit, I had more than a dainty piece of this.

I feel the need to say, here, that there was no competition between the cakes - no cake face offs, sorry folks. They were so different from each other, and both incredible. Have I mentioned what a lucky guy The Brother is? There may also have been cupcakes the next day. That's right, if I'm going to be fat, so is he!

My only regret about the whole thing was not being able to stay longer. After just one day I was on my way back home. Thank goodness for the Holiday's coming up, because I miss that boy already.

Happy birthday, Big Brother!

Forgive me, Stomach, for I have Binged... plus, Google Recipes and SEO microcoding

2011-11-10T07:16:00.000-05:00

Yesterday, I managed to consume about three day's worth of calories (and only about half a day's worth of nutrition) all before noon. Hail cookie dough!

Oh, and another confession: I once bought pregnancy pants for the express purpose of wearing while eating. Comfort is key.

Ten Bloody Mary's and five Whiskey Sours - Amen!

_____________________________________________________

There's something I'd like to talk about, although I feel I'm probably a little behind the times, seeing as most of the hoopla over this happened back in February. But, it's news to me, so I'm going to talk about it.

Earlier this year, Google introduced a new part of its search engine entirely geared towards finding recipes. Type in what you're looking for, and on the left-hand side-bar of the site there's a Recipe button, which opens a whole list of options for narrowing your search. You can choose a recipe based on how long it takes to prepare, what ingredients it uses, or how many calories are in it.

On the one hand, this is fantastic - it helps the average user to find the average recipe. On the other hand, the search engine works by verifying specific microcodes programmed into each site, which means the top results will usually be places like foodnetwork.com, allrecipes.com, etc. - entirely neglecting the already struggling-to-be-found food bloggers. Of course, there's nothing stopping bloggers from using microcodes themselves to improve their searchability, but since many of us are focused on food, photography, and trying to run our lives, there's often little understanding of (or time for) such tedious coding.
Fortunately for us, there's a solution to our problems: RecipeSEO.com - a website designed by the very talented programmer and fellow food-blogger, Allison Day of SushiDay.com

The way it works is simple (that's not true, the way it works is magic and I bow down to its greatness) - but what you do is simple. Just enter the information about your recipe, and the website will generate all the necessary microcoding. The formatting can then be copy/pasted into whatever HTML text-editor you use, whether you're hosted by blogger, wordpress, or tumblr.

The site also offers space to include a photo, prep time, and nutritional information for the dish. According to Google, these things are a must to make recipes searchable in their index.

After entering all the appropriate information the site generates a script which can easily be copy/pasted into the HTML edit page of your host site.

It might take a little fiddling with to make it appear the way you'd like it to, but this is approximately what you'll be looking at.

Although there are many ways to add search-engine-friendly coding to your blog, and indeed a great many things I don't understand about programming at all, it's nice to know there are some little things that can help us e-illiterates.

At the same time, however, and knowing that it's really quite exciting that code can be created to actually tell search-engines specific data (rather than searching for things that simply contain the words 'chickpea' or 'hummus', it can actually know that those ingredients are used), I'm honestly a little disappointed by it. While there still holds true some basic elements of searchability, and the popularity of your site determining your SEO (Search Engine Optimization), it's sad to think just how much of the technical aspect I don't grasp, and don't really want to grasp. This is why it can be so helpful to enlist a programmer, or site designer, or codemonkey, when creating a blog. But somehow I find it depressing, contrasted against the boastfully 'user friendly' interface and the notion that anyone can create a blog, that when I type something into Google I might be coming up with the content most easily recognized by the internet, rather than the content most popularized by the people. Perhaps I'm just being cynical, but I take comfort in knowing that a lot of people like and trust SmittenKitchen (for example), not that SmittenKitchen can afford a site monger, or is savvy enough to not need one.

Anyway, I guess my point is, Google needs to find a way to combine its Recipe button with its Blog search button. Then, maybe we can all be happy.

</rant>