BOGART LOVES

Southern Style Fried Chicken Biscuit Sandwich

2012-03-04T18:52:00.001-06:00

Though many prefer to sleep in on the weekends, every once in awhile I like to wake up early to prepare a special breakfast. In this case, I woke up early on a Sunday morning to bake buttermilk biscuits and to fry some chicken for one of the most delicious breakfast sandwiches I've ever eaten. This may seem like an arduous task for a lazy weekend morning, but these sandwiches are completely worth the work. On a recent trip to Portland, Oregon, we visited the incomparable Pine State Biscuits and this sandwich is an adaptation of one we devoured there. Huge, freshly baked buttermilk biscuits topped with juicy, fried chicken breast and smothered in honey, mustard and dill pickles. This sandwich is really an amazing thing. Completely worth the early alarm clock on a Sunday morning.

Southern Style Fried Chicken Biscuit Sandwich
Makes 2

1 boneless, skinless chicken breast
2 cups buttermilk
freshly cracked black pepper
2 eggs
3-4 dashes of Tabasco hot sauce (or whatever you have)
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
peanut oil for frying
2 freshly baked buttermilk biscuits (see recipe below)
2 tsp butter
dill pickle chips
dijon mustard (you can also use a grainy mustard)
Tbsp (or more) honey

The night before you make your sandwiches, marinade your chicken. In a large resealable plastic bag, add the buttermilk and a generous amount of freshly cracked black pepper. On a cutting board, slice the chicken breast in half, running your knife parallel to the cutting board to create two thinner chicken breasts. Add the chicken to the bag, seal and refrigerate overnight.

The next morning, prepare the chicken. In a shallow bowl or baking dish, whisk together the eggs, hot sauce and a splash of water. In another shallow dish, whisk together the flour, baking powder and salt. Remove the chicken from the marinade and allow most of the buttermilk to drain off. Dredge each thin breast in the egg mixture and then immediately coat in the flour mixture. Repeat the process one more time with the egg and flour to make another layer of breading and place the breasts on a plate. Refrigerate chicken while you get your oil ready.

In a cast iron skillet or dutch oven, add two inches of peanut oil. Using a candy or deep fry thermometer, heat the oil over medium-high heat until it reaches 350 degrees.

Remove the chicken breasts from the refrigerator and carefully place them in the hot oil. Fry for approximately 8 minutes or until they turn a deep golden brown and are cooked all the way through. Remove cooked chicken to a paper towel-lined sheet pan or plate to drain and cool a bit.

Split a freshly baked buttermilk biscuit in half and spread the insides with a teaspoon of butter. Place one of the chicken breasts on the lower half of the biscuit, spread it with a bit of mustard and top with a generous drizzle of honey. Top with 4 or five pickle slices and finish with the top half of the biscuit to make a sandwich. Continue assembling the other sandwich and serve piping hot.

Buttermilk Biscuits
adapted from this recipe
makes 8 large biscuits

5 cups sifted all purpose flour (sift before your measure)
1 Tbsp cream of tarter
1 1/2 tsp baking soda
1 Tbsp kosher salt
1 stick + 2 Tbsp unsalted butter, very cold and sliced into chunks
2 cups buttermilk, cold
1/4 cup heavy cream

Preheat oven to 500 degrees with a rack in the upper third position. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, cream of tarter, baking soda and kosher salt. Add the cold butter and rub the mixture between your fingertips until the butter chunks are approximately 1/2 inch in size. Add the buttermilk to the flour mixture and gently stir with a rubber spatula until the dough just comes together. At this point the dough may still be crumbly.

Dump the dough onto a floured surface and knead 8-10 times, until the dough comes together. If the dough seems a bit too dry at this point, add a few more teaspoons of cold buttermilk and continue kneading.

Form the dough into a flat disc and roll out to 3/4 of an inch thickness. Gently pierce the dough with a fork at 1/2 inch intervals, covering the entire surface. Cut biscuits with a 2 1/2 to 3 inch round cutter and re-roll the scraps to make 8. Arrange on the baking sheet and refrigerate the biscuits for 10-20 minutes.

Brush the tops of the refrigerated biscuits with the heavy cream. Bake biscuits for 12-14 minutes or until golden brown on top and baked all the way through. Serve while still warm.

Brush the unbaked biscuits generously with heavy cream to make them gloriously golden and flakey.

Fry your chicken until golden. A thermometer ensures that your oil is always at the optimum temperature.

Honey is truly the secret star ingredient in these sandwiches. I love to use orange blossom honey, but any will do.

Freshly baked biscuits. Ideally, bake the biscuits while you're frying the chicken.

Sweet, salty, crunchy and delicious.

Avocado, Fried Egg & Goat Cheese Sandwich

2012-02-18T15:43:00.001-06:00

Lest I lead all to believe that my diet over the past few months has consisted only of cookies and milkshakes, I present the savory sandwich on my radar. This is the one I'll make embarrassingly often for breakfast, lunch, snack or dinner. It's easy: Toast whole wheat sandwich bread, fry an egg, smear one piece of toast with ripe avocado, the other with goat cheese, lay egg in the middle and devour. Oh, and don't forgot salt & pepper. It's sharp, creamy, rich and grainy all at once. This sandwich plus a handful Marcona almonds, some cornichon and a little salad = heaven on a plate. Just be sure to save room for dessert.

Avocado, Fried Egg & Goat Cheese Sandwich
makes 1

2 slices whole wheat bread, toasted
1 Tbsp goat cheese, room temperature
1/2 ripe avocado, gently mashed
1 Tbsp butter
1 egg
salt & freshly cracked black pepper

Smear one slice of toast with the goat cheese and the other with the avocado. Set aside while you fry your egg.

In a small saute pan or non-stick pan, heat butter over medium-high heat until bubbling. Carefully crack in the egg and allow it to fry for about one minute, or until golden on the bottom. Flip the egg gently, trying not to break the yolk. Allow it to cook on the second side until it is to your desired doneness. I like my yolk either runny or just barely firm and for that I usually leave the egg to cook on the the second side for 30 seconds to just under a minute. Remove the egg from the pan and lay it on top of the goat cheese. Sprinkle the egg with salt and pepper and top with the avocado-smeared toast to make a sandwich. Enjoy while the egg is still warm.

Freshly mashed avocado. Creamy and luscious.

Goat cheese and avocado, just waiting for an egg.

My ideal lunch.

Creamy, warm perfection.

Toasted Marshmallow Milkshake

2012-02-09T17:53:00.002-06:00

What is there to say about food cravings? Not much, other than that when cravings are strong they are strong. Especially for me. Being pregnant (yes, in 4 short months there will be a mini Bogart in our midst) the cravings have been adding up. They started out horrifyingly overwhelming and, coupled with a few nasty months of nausea, seemed to take over my world. Suddenly the peppery arugula, delicate quinoa, sweet tomatoes and other fare I once happily indulged in were ousted to make room for honey-baked ham, grilled cheese sandwiches, french fries, gummy bears and milkshakes. Lots of milkshakes. I came across this recipe some time ago and have kept it tucked away. I'm so glad that I did. Toasted marshmallows, rich vanilla gelato, a dollop of yogurt and a splash of cream. All whirled into a beautifully cold, creamy and decadent shake. Poured into a glass, topped with a few more marshmallows and accompanied with a straw. These days, my nausea has faded and, for the most part, I've regained my love for all of the healthier foods I once craved. However, this milkshake is something I'm afraid I'll always yen for, pregnant or not.

Toasted Marshmallow Milkshake
adapted from this recipe
makes 1

5 jumbo marshmallows
4 generous scoops of vanilla bean gelato or premium ice-cream
2 heaping Tbsp full-fat greek yogurt
a large splash of heavy cream

If you have a gas burner, carefully toast the marshmallows over the flame using a kabob skewer or other long stick. Be careful not to burn. If you don't have a gas stove, place the marshmallows on a foil-lined baking sheet and toast under the broiler until golden on top. Transfer toasted marshmallows to a bowl and set aside.

In a blender, combine gelato, yogurt and cream. Blend until smooth. Add three toasted marshmallows and pulse until just combined.

Pour the milkshake into a glass and top with the remaining two toasted marshmallows. Enjoy with a spoon or straw.

Toasted marshmallows make this shake gooey, sweet and smokey.

Use really good gelato or ice-cream for decadent vanilla flavor.

Dunk the toasted marshmallows into the shake, slurp the shake, repeat. Heaven.

Homemade Oreo Cookies

2012-01-29T20:04:00.002-06:00

The other day, Oreo cookies came up not once, but twice in conversations I had with two different people. I don't discuss Oreos very often, so I took that as a sign and decided to recreate the iconic cookie at home. The thing I like most about Oreo cookies is the nostalgic contrast between the dark, bitter, almost salty chocolate wafers and the crazy-sweet, sugary cream filling. Together they join to make a classic taste. My homemade version uses a judicious amount of dark brown sugar, a lot of dutch processed cocoa (for intense chocolate flavor and color), salt and a bit of instant espresso powder for that special burnt bitterness. The cream filling is simple, but the powdered sugar-butter-vanilla combination is just the right thickness for these mini sandwiches, and somewhat magically thickens a bit more as it dries. The deep, dark chocolate cookies bake up crisp around the edges and deliciously soft and chewy in the middle, which I find to be ideal, but bake them a bit longer for a crunchier and even more authentic version. These homemade Oreo cookies may not look exactly like the classic, but I think you'll find that they taste even better.

Homemade Oreos
Makes 15

For the cookies:
1 cup flour
1/2 cup Dutch processed cocoa powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 tsp instant espresso powder (or instant coffee granules)
1 1/4 sticks butter, slightly softened
3/4 cup dark brown sugar
1 egg, at room temperature
1 tsp pure vanilla extract

For the cream filling:
1 stick butter, slightly softened
1 2/3 cup powdered sugar
1 tsp pure vanilla extract
pinch of kosher salt

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, cocoa, baking soda, salt and espresso powder. Set aside.

In the bowl of an electric mixer (or in a large bowl, using a hand mixer) cream the butter and sugar until just combined. Add the egg and vanilla and mix again until the egg is fully incorporated into the butter and sugar. With the mixer on low, slowly add the flour mixture and mix until just combined. Using a rubber spatula, mix the batter until fully combined.

Drop 12 tablespoon-sized mounds of batter on each cookie sheet, spacing them evenly. Bake for 10 minutes (or longer for a crisper cookie). Once cool enough to touch, transfer cookies to a baking sheet to cool. When the baking sheets have cooled a bit, continue with the rest of the dough, using the same parchment paper.

While the cookies are cooling, make the cream filling. In the bowl of an electric mixer (or in a large bowl, using a hand mixer) cream the butter. With the mixture on low, slowly add the powdered sugar and blend until combined and creamy. Add the vanilla and salt and blend until combined.

When the cookies have completely cooled, assemble them by spreading a generous mound of cream filling onto the underside of one cookie and topping it with another cookie to form a sandwich. Press the cookies together gently to distribute the cream filling evenly. Continue with the rest of the cookies and filling. Enjoy with a cold glass of milk.

Dark, bittersweet chocolate cookies.

Ready for their sweet and creamy filling.

Fill each cookie generously.

Surprisingly similar to the classic treat, only better.

Whole Wheat Shortbread Scones with Maple and Figs

2012-01-17T18:03:00.000-06:00

I have had my heart set on making a batch of whole wheat scones for quite some time. These particular scones have a unique texture, much like a cross between a shortbread cookie and a scone. A bit drier than a traditional scone, but equally delicious with ample melt-in-your-mouth buttery toastiness. They have quite a bit going on flavor-wise as well, including nutty whole wheat, oats, maple syrup, walnuts and dried figs. They're not too sweet, which I love. For a less shortbread-like texture, one might try adding a big more milk or cream. I, however, thoroughly enjoy the crumbliness of these scones. Perfect for breakfast with a hot mug of tea. These scones come out of the oven toasty, nutty, earthy and smelling of maple. Not quite traditional, but certainly delicious and they've definitely fulfilled my whole wheat scone craving.

Whole Wheat Shortbread Scones with Maple and Figs
adapted from this recipe
makes 12 small scones

1/4 cup pure maple syrup
6 Tbsp milk or cream + a splash for the egg wash
2 1/4 cups whole wheat pastry flour
1/2 cup rolled oats
1/2 cup chopped walnuts, toasted
1 1/2 Tbsp baking powder
1/2 tsp kosher salt
12 Tbsp cold butter, diced into cubes
1/2 cup dried figs, chopped
1 egg
turbinado sugar or other sanding sugar

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

In a small bowl, whisk together the maple syrup and cream. Set aside. In a large bowl, combine the flour, oats, walnuts, baking powder and salt. Add the diced butter to the flour mixture and squish the butter between your fingers to incorporate it into the flour. Work at this until the butter is the size of small peas and the flour resembles wet sand. Add the figs and maple cream mixture and mix until it just comes together.

Dump the dough onto a floured work surface and knead it a few times to incorporate all of the ingredients. Roll or pat the dough into a rectangle, about 1 inch thick. Trim the sides of the dough to make straight sides and sharp corners. Cut the dough into 12 square scones and set them on the parchment lined sheet pan, spacing them a 1/2 inch apart.

In a small bowl, gently whisk the egg. Add a splash of milk or cream and continue mixing. Using a pastry brush, generously brush each scone with the egg wash. Sprinkle a bit of turbinado sugar over each of the scones.

Bake for 20 minutes or until the edges turn golden.

Golden, butter-flecked dough.

Brush generously with egg wash.

Sprinkle with a bit of crunchy turbinado sugar.

Bake until golden brown and smelling of maple.

Rich, buttery shortbread scone goodness.

Quick Cinnamon & Cardamom Rolls

2012-01-10T09:29:00.000-06:00

As my winter of all things sweet continues, I recently found myself craving a warm, gooey breakfast roll. Not the kind dripping in caramel and filled with pecans, but just a simply fragrant cinnamon roll, filled with warm spice and smothered in a tangy white icing. Though I've never made such rolls from scratch, it seemed to me that they would require quite a bit of time, which I was not interested in spending. Enter puff pastry. I always have a box of puff pastry in the freezer and it seemed to me that these ready made sheets of pastry would be just perfect for that quick morning roll I was after. Luckily, I was right. Just thaw a box of puff pastry in the refrigerator over night, then in the morning, roll the pastry up with brown sugar, cinnamon and, for some extra special spiciness, a bit of ground cardamom. Bake until golden then smear with a tangy, cream cheese icing. As these perfectly sized rolls puff in the oven, the ratio of crisp outer crust to soft, gooey and buttery inner dough is divine. Plus, in the short 20 or so minutes it takes for these to bake, your entire home will fill with the glorious smell of warm cinnamon. These puff pastry rolls will most definitely fulfill your warm breakfast roll cravings, and in record time.

Quick Cinnamon & Cardamom Rolls
makes 12

For the rolls:
1 package of frozen puff pastry (2 sheets) thawed overnight in the refrigerator
3 Tbsp melted butter
3/4 cup brown sugar (light or dark)
1/4 cup granulated sugar
2 tsp ground cinnamon
1/4 tsp ground cardamom
1/8 tsp kosher salt

For the icing:
2 Tbsp cream cheese, at room temperature
2 Tbsp buttermilk
1/8 tsp pure vanilla extract
1 cup powdered sugar, sifted
tiny pinch of kosher salt

Preheat your oven to 400 degrees. Grease a 12 cup muffin tin and set aside.

In a small bowl, combine both sugars with the cinnamon, cardamom, salt and one tablespoon of the melted butter. Mix together until combined and set aside.

Remove puff pastry from the refrigerator and unfold both squares on your work surface. Brush each square of pastry equally with the remaining two tablespoons of melted butter. Sprinkle the sugar and spice mixture evenly over the two sheets of pastry. Gently press the sugar mixture into the pastry. Tightly roll each sheet of pastry into a cylinder of dough. Trim the ends off each roll and carefully slice each roll into 6 pieces, for a total of 12. Carefully transfer each roll into a cup of your muffin tin. Bake the rolls for 20-25 minutes or until the top of the pastry is golden and the sugar is bubbling. Do not over bake or you will risk burning the sugar.

While the rolls are baking, make the icing. In a medium bowl, whisk together the cream cheese and buttermilk until the mixture becomes a smooth paste. Whisk in the vanilla. Add the sifted powdered sugar, and whisk until completely smooth. Add a tiny pinch of salt and whisk again until combined.

While still warm, transfer the rolls from the muffin tin to a parchment lined sheet pan. Smear or drizzle rolls with the icing. Enjoy rolls while they are still warm.

Delicate rolls of pastry filled with sugar and spice.

A bit of cardamom gives these cinnamon rolls an addictive warmth.

Bake until golden, puffed and gooey.

Such a quick and delicious cinnamon fix.

Glazed Lemony Banana Cake

2012-01-03T17:25:00.004-06:00

Instead of ringing in the New Year with healthy resolutions as I usually do, it seems this year all I want to do so far is bake myself treats. I call this dessert a cake because, to me, it is more a cake than a bread, but it is very similar to a traditional banana bread. To make it a tad more cake-like, I decided to take a cue from one of my favorite blogs and bake it in a bundt pan and pour a heavy amount of golden brown, crackly glaze on top. However, a traditional loaf pan works just as well. This cake ends up looking very old-fashioned or like something your grandmother would make, which, I think, makes it all the more special. A bit of lemon zest in the cake and some lemon juice in the glaze gives it a fresh zing, quite perfect on these cold January days. I used a mixture of all purpose and whole wheat flours to add a bit more flavor and texture, but don't be fooled by the whole wheat; this is still a gloriously glazed and moist cake. Great for breakfast, as a snack, with tea or after dinner, this cake is the perfect way to celebrate the new year, whatever your resolutions may be.

Glazed Lemony Banana Cake
makes 8-10 servings
(adapted from this recipe by Melissa Clark and inspired by this blog post on 101 Cookbooks)

For the cake:
1 cup all purpose flour
1 cup whole wheat flour
1 1/4 cups chopped walnuts, lightly toasted
3/4 cup dark brown sugar
3/4 tsp baking soda
1/2 tsp kosher salt
3 mashed ripe bananas
1/4 cup whole milk yogurt
2 eggs, lightly beaten
6 Tbsp butter, melted and cooled
1 tsp fresh lemon zest
1 tsp pure vanilla extract

For the glaze:
4 Tbsp butter
1/2 cup dark brown sugar
1/2 cup confectioners sugar
3-4 tsp fresh lemon juice

Preheat your oven to 350 degrees. Generously grease a 9x5 loaf pan or standard sized bundt pan and set aside.

In a large bowl, whisk together the flours, toasted walnuts, sugar, baking soda and salt. Set aside. In a medium bowl, mix together the mashed banana, yogurt, eggs, butter, lemon zest and vanilla. Using a rubber spatula, fold the banana mixture into the dry ingredients, mixing only until there are no streaks of flour left. The batter will be very chunky. Scrape the batter into your prepared pan and bake until the cake is golden and just baked through, about 40 minutes if using a bundt pan, 50-55 minutes if using a loaf pan. You do not want to over bake this cake. Allow the cake to cool in the pan set on a wire rack for 10 minutes, then remove the cake from the pan and set it directly on the wire rack to cool.

While the cake is cooling, make your glaze. In a small sauce pot, melt the butter and brown sugar over medium-high heat. Whisk until the mixture has melted together and tiny bubbles form around the edges of the pot, about 3 to 5 minutes. Remove the pot from the heat and whisk in the confectioners sugar and just enough lemon juice to make the glaze runny, about 3-4 tsp. You don't want the glaze to be too thin. Immediately pour the warm glaze over the barely warm cake and allow it to sit until the glaze has dried and the cake is completely cooled. Cut into slices and enjoy.

Golden, buttery glaze with just a hint of lemony flavor.

Happy New Year.

Peanut Brittle

2011-12-21T16:05:00.003-06:00

A holiday memory that pops into my head whenever December rolls around is my Dad's love of peanut brittle. Around the holidays, Dad would almost always receive his brittle as a homemade gift, packaged in a tin box. This special box was sometimes shaped as a bell, but more likely star shaped and usually topped with the requisite adhesive bow. As my Dad walked into and out of the kitchen each day, he could never resist quietly opening that tin lid and sneaking a piece of the crunchy, peanut-laced candy. As a kid, I would sometimes sneak a piece too, but it never held the same appeal to me as it obviously did for my Dad. As I find myself getting ready for Christmas this year, I've decided to make my Dad some of his cherished brittle. I used roasted, salted peanuts but I'm sure this candy would be divine with any nut. Carefully boil sugar, syrup and peanuts. Add a bit of butter, baking soda, vanilla and salt. Spread out on a silpat-lined baking sheet. Let cool. Quite easy, and completely buttery, crunchy and delicious. A nostalgic, old-fashioned candy that is sure to please anyone in your family this holiday.

Peanut Brittle
adapted from this recipe

1 cup granulated sugar
1 cup light corn syrup
2 1/2 cups roasted and salted peanuts
1 Tbsp butter
1 Tbsp baking soda
1 tsp pure vanilla extract
1/2 tsp kosher salt

note: a Silpat liner works great here, but if you don't have one just generously grease your pan with butter before spreading out the hot brittle.

Line a rimmed baking sheet with a Silpat mat and set aside.

In a large sauce pot, combine sugar, corn syrup and peanuts. Stir gently to combine. Bring to a boil over medium-high heat, gently stirring occasionally with a heat-proof rubber spatula until a candy thermometer reads 295 degrees. Be sure to watch the boiling sugar and peanuts carefully as they can very quickly burn.

Remove the pot from the heat and immediately stir in the butter, baking soda, vanilla and salt. Use caution as the mixture will bubble. Pour the mixture onto the Silpat and spread out as thinly as possible. Allow brittle to cool completely. Crack brittle into small pieces, package in an airtight container and enjoy.

A silicone sheet makes easy work of clean-up.

Spread the hot candy onto the sheet and let cool.

Makes a handsome holiday gift packaged in a mason jar and sealed with a bow.

Lemon Sugar-Dipped Blueberry Muffins

2011-12-08T15:07:00.002-06:00

There is nothing like a warm blueberry muffin on a cold winter morning. Or, for that matter, any sort of morning. Break one in half, slather it with soft butter and sink your teeth in. Breakfast nirvana. There are many recipes for blueberry muffins that claim to be the best, however, I've found that the recipe in this book is my ideal. Moist, with just the right amount of density and filled with blueberries. I like to use frozen wild blueberries because they are available year round and because I find them to be sweeter and taste more like blueberries than the larger off-season fresh variety. Of course, use whatever type of blueberries you prefer. I also find it delicious to top the warm muffins with some melted butter and then dunk them in a mixture of sugar and fresh lemon zest. Lemon zest and blueberries are best friends in my book, so I use any excuse I can to combine the two flavors. Tart, sweet, buttery and soft. These muffins are quick, delicious and the perfect addition to any weekend breakfast menu. Any time of year.

Lemon Sugar-Dipped Blueberry Muffins
makes 12
recipe barely adapted from The New Best Recipe Cookbook, from the editors of Cooks Illustrated

for the muffins:
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp kosher salt
1 large egg, at room temperature
1 cup granulated sugar
1/2 stick unsalted butter, melted and slightly cooled
1 1/4 cups sour cream, at room temperature
1 1/2 cups frozen blueberries, preferably wild

for the lemon sugar topping:
1/2 stick unsalted butter, melted and slightly cooled
1/2 cup granulated sugar
2 tsp fresh lemon zest

Preheat the oven to 350 degrees. Spray a 12 cup muffin tin liberally with non-stick spray and set aside.

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

In a medium bowl, whisk the egg and sugar vigorously for about 30 seconds or until light in color and combined. Add the melted butter and whisk until combined. Add the sour cream and whisk until combined.

Add the frozen blueberries to the flour mixture and toss around until they are evenly coated with flour. Add the sour cream mixture to the dry mixture and, using a rubber spatula, fold the two mixtures together until they are just combined. Do not over mix at this point, the batter should be very thick.

Divide the batter between the 12 muffin cups and bake for 25-30 minutes until just golden around the edges and a cake tester or toothpick inserted into the middle of a muffin comes out clean. When cool enough to touch, remove muffins from the pan and allow them to cool on a wire rack for 5 minutes while your prepare the lemon sugar topping.

for the lemon sugar topping:
While the muffins are cooling, begin the topping. Melt the butter and set aside to cool. Combine the sugar and lemon zest in a food processor and process for 30 seconds or until the zest and sugar are thoroughly combined. Transfer lemon sugar to a bowl.

When the muffins have slightly cooled, take your first muffin and dip the top of it in the melted butter. Next, dunk the top of the muffin into the bowl of lemon sugar. Return muffin to the wire rack to allow the sugar to set. Repeat with remaining muffins.

Warm, delectable blueberry muffins, golden around the edges.

Lemony sugar. The perfect topping for these muffins.

A bit of soft butter to slather on the warm insides. Perfect.

Oatmeal Cream Cookies

2011-11-23T08:42:00.000-06:00

For me, these decadent sandwich cookies are a reminder of teenage trips to the gas station or high school store to buy treats that weren't allowed at home. Bear claws, mini doughnuts, cherry pies, I loved them all, but my absolute favorite had to be the plastic-wrapped oatmeal cream pies. Soft oatmeal cookies filled with insanely sweet and creamy frosting. Fast forward twelve plus years and, unfortunately, those packaged cookies don't do it for me in quite the same way. Sure, they're still sweet, but the addictive flavor I remember has turned cloying and a bit more artificial than I remember. Trying to regain my deep rooted love for the oatmeal sandwich cookie, I set out to create my own version. Slightly soft oatmeal cookies, spiced with cinnamon and a touch of molasses. A sweet, buttery and faintly tart cream cheese filling. Together, they make one delicious cookie, perfect for the holidays. With or without the high school memories, these cookies will bring you back to a happy place.

Oatmeal Cream Cookies
makes 12

for the cookies:
1 3/4 cups flour

2 cups instant oats

1 Tbsp unsweetened cocoa powder

1/2 tsp ground cinnamon

1 tsp baking soda

1 tsp kosher salt

2 sticks unsalted butter, softened

1 1/2 cups dark brown sugar
1 egg, at room temperature
2 tsp molasses
2 tsp pure vanilla extract

for the filling:
1/2 stick unsalted butter, softened
1 8oz package cream cheese, softened
1 tsp pure vanilla extract
3 cups powdered sugar
1/2 tsp salt

Preheat your oven to 350 degrees. Line three baking sheets with parchment paper and set aside. In a medium bowl, combine the flour, oats, cocoa, cinnamon, baking soda and salt. Whisk together and set aside.

In the bowl of an electric mixer (or in a large bowl, using a hand mixer) beat the butter and brown sugar on medium speed until the butter and sugar are just combined. Do not over beat at this stage. Add the egg and beat again on medium until the egg is just combined. Add the molasses and vanilla extract and continue to mix until combined. With the mixer on low, slowly add the dry ingredients and mix until completely combined. Remove the bowl from the mixer and using a rubber spatula, mix the dough by hand to ensure that all of the ingredients are thoroughly incorporated. The dough should be thick.

At this point, you can either roll out the cookies immediately or mold the dough into a disc, wrap tightly with plastic and store in the refrigerator for up to a week.

When you are ready to roll your dough, liberally flour your rolling surface. This dough is sticky, so don't be afraid to use flour. Flour your rolling pin and roll out the dough until it is approximately 1/4 of an inch thick, gently turning the dough as you roll to prevent sticking. Using a 3 inch round cutter, cut rounds of dough and transfer them to the prepared baking sheets, 8 rounds on each sheet. Bake the first two pans of cookies for 12 minutes, remove the first batch to cool, and bake the third pan for another 12 minutes. Allow all cookies to cool completely before filling.

To make the filling, combine the butter and cream cheese in the bowl of an electric mixer (or in a large bowl, using a hand mixer) and mix on medium speed until smooth. Add the powdered sugar and mix on low until combined. Add the vanilla and salt and mix on high until smooth and creamy, or about 2 minutes.

When the cookies have cooled, fill two cookies with a generous dollop of filling and press to make a sandwich. Continue with the remaining cookies and filling.

Using a rubber spatula, make sure the dough is combined evenly. The dough should be quite thick.

Bake the cookies, let them cool and then fill them generously with the sweet frosting.

Spicy, buttery and delicious.

Lemon Dijon Vinaigrette

2011-11-08T18:28:00.001-06:00

I am someone who likes to make my own vinaigrette. Sure, there are plenty of delicious options to be found at the market, but I always end up enjoying homemade versions much more. Use this dressing on your favorite greens, in a quinoa or pasta salad, drizzled over roasted vegetables or even as a marinade for chicken. Make a big jar and keep it in the refrigerator. And don't be afraid to alter this recipe into your own favorite dressing. I used fresh lemon juice as the acidic component, olive oil as the fat and a bit of spicy dijon mustard to help emulsify. Use whatever oil you happen to have. Instead of lemon juice, use a delicious vinegar. Skip the dijon all together or use another type of mustard. Add minced garlic or shallot. The options are endless. However you make it, this vinaigrette will make you a believer in homemade dressing.

Lemon Dijon Vinaigrette

3 Tbsp fresh lemon juice (or juice of one lemon)
1 heaping tsp dijon mustard
generous pinch of kosher salt
generous pinch of freshly cracked black pepper
1/2 cup olive oil (or more depending)

Add lemon juice, dijon, salt and pepper to a medium bowl. Whisk to combine. While whisking, slowly stream in the olive oil. Keep whisking and pouring the oil until the vinaigrette comes together and becomes a bit creamy. If you need to add a bit more or less oil, that is okay. Be sure to taste the dressing for seasoning and to make sure the acidity isn't overpowering the oil. You'll know when it's right. Pour into a airtight container and keep in the refrigerator.

A juicy lemon gives this dressing its bite.

I squeeze over a colander to catch all of the seeds.

A dollop of spicy dijon, salt and pepper.

Stream in the oil while whisking vigorously.

When it is creamy and tastes just right, you know it's done.

All jarred up and ready to use.

Thank You

2011-11-03T17:21:00.001-05:00

Natalie Champa Jennings

When I set out to start my little farmers market bakery, I never could have dreamed of the fun the season would hold. Sure, I had my share of brutally early mornings, failed recipes and tantrum-inducing baking disasters, but above all I will remember the amazing time I had at the markets, standing proudly behind my table and interacting with some of the best people I have had the honor of meeting. Each and every week I was humbled by the strong sense of community and dedication the Kingfield and Fulton markets each possess. From the management, board, volunteers and vendors to all of the loyal market patrons, everyone welcomed me and made me feel like I had been there for years. I want to thank all of my new and loyal fans who eagerly made the trip to my table each weekend. I cannot describe how great it felt to see your familiar faces each morning and I look forward to another great season with you next year. To all of my talented fellow vendors, thank you for making me feel like one of the family. I will greatly miss the delicious early morning smells of curry wafting from the pots at Gai Gai Thai, and the flavorfully roasted coffee poured at Moonshine. My frequent mid-morning snack of pungently delicious Lovetree Farms cheese, generously spread onto torn hunks of perfectly crusty baguette from Sunstreet Breads and returning home with bags and bags of juicy heirloom tomatoes, sweet corn and jam from Peter's Pumpkins and Carmen's Corn. Sipping aromatic hot apple cider from Michael of Sweetland Orchard and savoring each flavorful bite of freshly prepared falafel from Foxy. These are just some of the smells, tastes and faces that I will crave over the winter and look forward to when market season rolls around again next year. I want to thank everyone I met along the way, all of my friends and family who came out to support me and, most of all, my impossibly patient and supportive husband. This past summer was truly one of the best and most influential times of my life and for that I am so thankful.

Bogart Loves will be at the Kingfield Holiday Market! Hope to see you there.
Photography in this post by the uber-talented Natalie Champa Jennings.

Natalie Champa Jennings

Popcorn Bars

2011-10-27T16:46:00.001-05:00

Halloween is practically here, signaling the inevitable onslaught of candy corn and miniature packaged candy. Hard, cherry flavored suckers filled with bubblegum, pint-sized licorices, squishy soft gummy animals and two-bite candy bars all seem to call my name in unison as I roam the candy aisle looking for ways to fill our trick-or-treat bowl each year. As an alternative to snacking on the candy, I decided to make myself these bars. Rice Krispie treats are obviously nothing new but swapping out the puffed rice for salty-sweet kettle corn adds a lot more character. Browning the butter before you stir in the marshmallows gives these treats a rich, toasted flavor. Man, I love browned butter. Gooey popcorn bars, soft, sticky, crunchy and addictive. Quite possibly, better than candy.

Popcorn Bars
makes 24

8 oz unsalted butter
21 oz miniature marshmallows
14 oz popped kettle corn (or two large bags)

Liberally butter (or coat with non-stick spray) a 9x13 inch baking pan. Set aside.

In a large pot, melt the butter over medium heat. Continue to cook the butter until golden flecks begin to form, stirring often. As you stir, scrape the browning bits from the bottom of the pot. Cook until the butter has turned a deep golden color, being careful not to let it burn. Once browned, turn off the heat and dump in the marshmallows. Stir, using a silicone spatula, until completely melted and combined with the butter. Add the kettle corn and stir until the melted marshmallow evenly covers all of the popcorn.

Transfer the popcorn mixture to your prepared pan and pack it down firmly and evenly. Allow the bars to cool before cutting.

Sweet and salty kettle corn. Great on its own, even better in these bars.

Coat the popcorn with the sticky, brown-flecked marshmallow butter goo.

Pack the mixture into your pan for deliciously dense bars.

Happy Halloween.

Buckwheat Crepes with Mushrooms and Gruyere

2011-10-20T19:20:00.001-05:00

To me, crepes have always seemed a bit too daunting to make. Special pans, runny batter, flipping and such seemed like quite a hassle. Turns out, they're not as hard as they seem. Whisk together a simple batter, let it sit, ladle into a non-stick pan and cook until bubbled. Fill with sauteed shallot, mushrooms and a bit of shredded gruyere cheese. Buckwheat flour gives these crepes a distinctly nutty and earthy taste. A sprinkle of fresh parsley and you have a delightful lunch. Easier than I expected.

Buckwheat Crepes with Mushrooms and Gruyere

Makes 4-5

{crepe recipe adapted from this cookbook}

1/2 cup buckwheat flour

1/2 cup all purpose flour

1/2 tsp salt

2 Tbsp butter, melted

2 eggs

1 3/4 cups whole milk, divided

1 package mushrooms, chopped

1 shallot, thinly sliced

4 oz gruyere cheese, shredded (or more if you like)

handful of fresh parsley, finely chopped

olive oil

kosher salt & freshly cracked black pepper

butter for the pan

In a medium to large bowl, combine the flours with the salt. Whisk in the melted butter, eggs and 1 1/2 cups of the milk. Cover with plastic wrap and allow to sit in the refrigerator for at least 30 minutes.

Meanwhile, heat a large saute pan over medium-high heat. Add a bit of oil and allow it to heat up. Saute mushrooms until browned and cooked through, stirring occasionally. Add the sliced shallot and cook until the mixture is browned and caramelized, a few minutes more. Turn off the heat and set pan aside.

Once the batter is ready, preheat your oven to 200 degrees. Put a heat-proof plate or cookie sheet in the oven to stack your finished crepes on. Add the remaining 1/4 cup milk to the crepe batter and whisk until smooth. Heat a 10'' round, non-stick pan over medium heat. Add a tad of butter and once it has melted, spread it around the pan evenly using a pastry brush or bit of paper towel. Once hot, pour in one 1/2 cup ladle of crepe batter into the center of the pan. Using your wrist, rotate the pan around until the batter has evenly coated the entire surface of the pan. Allow the crepe to cook until it starts to bubble, about 1 minute. Carefully, using a rubber spatula, flip the crepe over and allow it to cook on the other side for no more than 20 seconds. Transfer crepe to the warmed plate in the oven and repeat with the rest of the batter.

Once the crepes are complete, heat your non-stick pan over medium-high heat and add a bit more butter. Place a crepe in the pan, add a spoonful of the mushroom shallot mixture and top with a sprinkling of gruyere cheese. Fold the crepe in half and cook until the cheese has melted and the mushrooms are heated through, no more than one minute.

Transfer crepe to a plate, fold in half again and sprinkle with parsley. Serve warm.

A stack of crepes ready to be filled. Here is a great crepe tutorial.

Fill with meaty mushrooms and flavorful gruyere cheese.

Cheesy, hot and fast.

A simple yet delicious lunch.

Vegan Breakfast Cookies

2011-10-13T19:21:00.001-05:00

These cookies don't necessarily need to be eaten for breakfast, but they are a great alternative to all of the usual sugar-packed, packaged granola/power/energy bars I am used to. Additionally, these cookies are probably the simplest cookies you will ever make. One bowl wonders that are delicious, crunchy and filling. As it also happens, they are vegan. No eggs and no dairy. I'm not one who usually bakes vegan, but these cookies are worth it. Crunchy from oats, walnuts and sunflower seeds. Moist from olive oil and raw agave nectar. Tart, unsweetened dried cherries round out the mix. Sometimes I add different nuts, sometimes I add different fruit, sometimes I even add dark chocolate chunks, which negates the vegan part, but they always taste good. For breakfast, or any time of day.

Vegan Breakfast Cookies
Makes 12

1/2 cup whole wheat flour
1/2 cup almond meal
1/2 cup rolled oats
1/4 cup walnuts, chopped
1/4 cup unsweetened dried cherries, chopped
1/8 cup unsalted sunflower seeds
1/4 cup olive oil
1/4 cup raw agave nectar
1 tsp pure vanilla extract
pinch of kosher salt

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Mix all ingredients together in a large bowl until thoroughly combined. Using a medium sized ice cream scoop (or two spoons) measure out 12 equal balls of dough. Gently flatten the cookies with the back of a fork. Bake for 14 minutes. Allow to cool to room temperature.

Portion out the moist dough.

Gently press down to make flatter cookies.

Golden cookies. Ready for breakfast.

Udon Noodles with Peanut Sauce and Poached Egg

2011-10-06T19:02:00.001-05:00

I love peanut sauce, when it's done right. In my mind, that means really spicy, not too peanut-y and not too thick. To me, udon noodles are the perfect way to showcase a delicious peanut sauce. This sauce clings beautifully to the starchy udon which by itself creates a simple and satisfying bowl. For even more flavor, saute some meaty mushrooms and toss those in. Add some scallion, peppery pea shoots and fresh cilantro as well. Then, for a final flourish, top with a delicately poached egg, the yolk of which adds to the depth and creaminess of the sauce. Serve with ample fresh lime and dig in. This is my kind of peanut sauce.

Udon Noodles with Peanut Sauce and Poached Egg
serves 4

for the sauce:
1 Tbsp canola oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1 cup unsweetened coconut milk
2 Tbsp Thai red curry paste
1/3 cup natural creamy peanut butter
1 Tbsp agave syrup
1 Tbsp fish sauce
1 Tbsp sriracha chili sauce
1 Tbsp soy sauce
1 tsp dark sesame oil
juice of one lime

for the noodles:
1 8 oz package udon noodles (I like brown rice udon but any will do)
1 Tbsp canola oil
4 oz sliced mushrooms (crimini, shitaki or oyster would all be delicious)
3 scallions, thinly sliced
small handful of torn pea shoots or watercress
small handful of torn fresh cilantro
1 lime, sliced
4 eggs, at room temperature

Start by boiling a large pot of water for the udon. Once boiling, add the udon noodles and cook until just al dente, about 7 minutes. Drain noodles in a colander, rinse with cold water and set aside.

In a large saute pan, heat 1 Tbsp of canola oil over medium-high heat. Once hot, add the chopped shallot and garlic. Meanwhile, combine the rest of the sauce ingredients in a medium bowl and whisk together until smooth. Allow shallot and garlic to cook until they turn slightly golden and then add the sauce. Bring sauce to a simmer and allow to cook for no more than 3-5 minutes, stirring often. If the sauce becomes thick, add a bit of water to thin it out.

While the sauce cooks, add 1 Tbsp canola oil to a small saute pan set over high heat. Once hot, add the mushrooms and cook, stirring often, until they are browned and slightly wilted, about 2 minutes. Transfer mushrooms to a bowl and set aside.

Add the cold noodles to the warm sauce and toss to combine. Working one bowl at a time, add a quarter of the noodles to a shallow bowl and top with some mushrooms, scallions, pea shoots, fresh cilantro and lime wedges. Carefully drop an egg into a tea cup filled half way with water. Place a saucer over the top of the cup to create a tight-fitting lid and microwave the egg for exactly 55 seconds. Remove egg from the water with a slotted spoon, lay on top of the noodles and serve immediately. Repeat with the remaining three bowls.

Udon noodles. The perfect vehicle for this flavorful peanut sauce.

Be sure to rinse your udon with cold water after cooking for the best texture.

Toss udon in the warm sauce.

Add sauteed mushrooms, scallions, pea shoots and cilantro. Don't forget the lime.

Top with a poached egg and blend the yolk into the sauce.

Spicy, creamy and flavorful peanut sauce.

Pressed Cheddar Sandwich with Fig Preserves

2011-09-29T15:40:00.000-05:00

As I write this, the wind outside is blowing, leaves are turning red and the air is becoming cooler. Fall days are here. Cooler temps get me in the mood for warm comfort food and this sandwich is a long-time favorite of mine (a variation found here). Crusty sourdough, sharp white cheddar and a thin layer of fig preserves for a bit of sweetness. If you were me, you would add a few drops of rich white truffle oil, but that is completely optional. Grill in a hot panini press until melty and bubbly or, if you don't have a press, simply use a skillet. Cheesy, crisp, rich and warm. Melted cheddar with a touch of fig. Perfect for a blustery fall afternoon.

Pressed Cheddar Sandwich with Fig Preserves
makes 1

crusty sourdough bread
sharp white cheddar cheese, thinly sliced
fig preserves
white truffle oil (optional)
unsalted butter, softened

Preheat your panini press or heat a saute pan over medium heat. Assemble sandwiches by spreading a thin layer of fig preserves on one slice of bread and evenly arranging a generous quantity of cheddar on the other slice. If using, drizzle a bit of truffle oil over the cheddar. Sandwich the bread and spread the top outer slice with a little softened butter. Place the buttered side down onto the hot press or pan and then quickly spread the exposed side of the sandwich with a bit more butter. Cook sandwich until the cheese has melted and the bread is golden brown. {Note: If using a saute pan, press the sandwich as it cooks with a large metal spatula or smaller saute pan. Flip sandwich and do the same on the other side until melted through.}

Use really sharp, aged cheddar for this sandwich. Usually, the crumblier the better.

Press until golden brown and melted through.

A rich, warm sandwich on a cool fall day.

Soft Boiled Egg with Toast

2011-09-22T17:28:00.000-05:00

This little dish always reminds me of Paris. Whenever I eat it, I daydream that I'm back at Café de Flore, sitting at a small table, reading the paper and sipping champagne. I order oeuf á la coque and it arrives hot with baguette and a tub of French butter. While I may not get back to France as often as I would like, whenever I'm craving the cafes of Paris I make this for myself. No real recipe, just gently drop a room temperature egg into a pot of rapidly boiling water and cook for exactly 4 minutes. Meanwhile, toast a piece of crusty bread, slather it with butter and slice it into strips. Transfer the egg to an egg cup, crack open the top with a spoon or knife, sprinkle the golden yolk with flaked sea salt and the rest is up to you. I prefer to dunk my toast but a more presentable approach may be to spoon the soft egg over the bread. However you eat it, it is pure bliss. It may sound simple, but this is one of my favorite breakfasts. And it always transports me back to Paris, to that table in Café de Flore.

Hot, buttered toast dunked into warm yolk.

Such a simple dish but to me, it is perfect.

All gone. C'est la vie.

Granola

2011-09-15T17:50:00.000-05:00

Granola has never been one of my favorites. I want to like granola, but I generally find commercial brands to be overpacked with oats, too sugary and quite boring. I always yearn for more nuts, less sugar, a bit more salt and generally, more flavor. Until recently, the idea of making my own granola never really sparked an interest in me. Now that I've tried it I can say that I'm seriously hooked and can't believe I had never made it before. It may be the most versatile recipe ever. You can add whatever you like. In mine, I kept the traditional rolled oats but balanced them out with pistachios and slivered almonds. I love my seeds so flax, sesame, sunflower and pumpkin seeds all went into the mix. Some fleur de sel for that salty bite I crave and a pinch of instant espresso powder for the slightest coffee flavor. Pure maple syrup, honey and a bit of fruity olive oil brings it all together. My husband isn't a huge dried fruit fan, but currants or dried cherries would be delicious mix-ins. Bake in the oven, allow it to cool and there you have it, delicious granola just the way I like it. Finally.

Granola
makes about 5 cups

1/4 cup honey
1/4 cup pure maple syrup
2 Tbsp olive oil
3 cups rolled oats
1/2 cup pistachios, shelled
1/2 cup slivered almonds
1/2 cup sunflower seeds
1/2 cup pepitas
1/4 cup sesame seeds
1 Tbsp flax seed meal
1 tsp fleur de sel or kosher salt
1/4 tsp instant espresso powder

Preheat oven to 325 degrees.

In a small sauce pot, heat the honey, maple syrup and olive oil over medium-low heat, stirring occasionally until the mixture thins and combines.

Meanwhile, mix the rest of the ingredients together in a large bowl. When the syrup mixture is ready, pour it over the granola mixture and toss to combine. Spread the granola evenly onto a rimmed baking sheet and bake for 45 minutes, turning it every 15 minutes to ensure even browning.

When the granola is finished, allow it to cool completely in the pan. Store the cooled granola in an airtight container at room temperature.

Making your own granola... it is almost too easy.

Spread the sticky granola into a thin layer for even browning in the oven.

Toasted oats, seeds and nuts.

Perfect for snacking.

Buttermilk Apple Cake

2011-09-08T13:14:00.001-05:00

This is the kind of cake you want to have on your counter. At all times. Afternoon snack craving? Grab a piece of this cake. Need a little dessert after dinner? This cake does the trick. Want something to enjoy with your morning coffee? You get the idea. The perfect thing about this cake is that it's neither too sweet nor too dense. It could be topped with almost any fruit, but I decided to use a tart variety of apples from my favorite local orchard as I found them to soften perfectly in the oven. This cake has ample tang from the buttermilk, nuttiness from the whole wheat and spice from the nutmeg. It has simple, homemade apple flavor that I so often crave in the fall. Bake this cake, let it cool on your counter and slice it into generous chunks. Mark my words, it will disappear in no time.

Buttermilk Apple Cake
adapted from a recipe in Super Natural Everyday by Heidi Swanson
makes 12 servings

2 1/2 cups whole wheat pastry flour
1 Tbsp baking powder (use aluminum-free if you can find it)
1/2 cup sugar
1/2 tsp kosher salt
1 tsp freshly grated nutmeg (if you're using pre-ground, only use 1/2 tsp)
2 L eggs, at room temperature
1 1/2 cups buttermilk, at room temperature
6 Tbsp (3 oz) unsalted butter, melted
1/2 tsp pure vanilla extract
4-5 small, tart and soft apples, peeled and thinly sliced into half moons
3 Tbsp raw turbinado sugar

Preheat oven to 400 degrees. Grease a a 9x13 inch metal baking pan and line with parchment paper. Set aside.

In a large bowl, whisk together the first five ingredients. In a small bowl, whisk together the eggs, buttermilk, slightly cooled melted butter and vanilla extract. Don't be alarmed as the wet mixture will likely curdle. Add the wet mixture to the bowl with the dry mixture and fold together until just combined. Be sure not to over mix.

Evenly spread the batter into the prepared pan and scatter the apples over the top in an even layer. Sprinkle turbinado sugar over the top of the apples and batter.

Bake for 20 minutes or until just done. Be sure not to overbake.

Beautiful apples from Sweetland Orchard.

Layer the thinly sliced apple then generously sprinkle with crunchy turbinado sugar.

The baking powder gives this cake an almost spongey quality, in the best possible way.

Here's to snacking on apple cake.

Oatmeal with Brown Butter Sauteed Bananas

2011-09-01T14:50:00.002-05:00

I am someone who finds comfort in a morning routine. My dream weekend morning includes a family walk around the lake, a piping hot latte and a fat newspaper, read while enjoying a big breakfast. Lately, those big breakfasts I so love have been losing out to hastily gobbled power bars, soggy bowls of cereal or lackluster coffee shop pastries. This oatmeal is what I imagine coming home to after a long morning walk in the cool fall air. In the past, I've simply taken my oatmeal with a splash of cream and a sprinkle of brown sugar. Not anymore. Rolled oats, slowly cooked with just a pinch of salt. Brown butter sauteed banana adds a nutty element that brings out the flavor of the oats. A generous drizzle of honey sweetened créme fraiche gives the perfect tang. Creamy, not-too-sweet and completely satisfying. This oatmeal is ideal for lazy weekend mornings and it is certainly the newest addition to my weekend breakfast routine.

Oatmeal with Brown Butter Sauteed Bananas
serves 2

1 cup rolled oats
1 cup milk
1 cup water
1/4 tsp kosher salt
2 small bananas (or 1 large), chopped into 1/2 inch chunks
1 Tbsp butter
1/4 cup créme fraiche
1 Tbsp honey

In a small bowl, mix the créme fraiche and honey. Set aside.

Combine oats with the milk and water in a medium sauce pot. Bring mixture to a boil over medium heat, stirring often. Once boiling, turn the heat down to low, add the salt and continue to stir on and off for another 15 minutes.

While the oatmeal is cooking, add the butter to a small saute pan set over medium-high heat. Once the butter solids start to turn golden, add the chopped banana, stir and continue cooking until the banana is warmed through, about 2 minutes.

Divide oatmeal between two bowls and top with sauteed banana and honeyed créme fraiche.

Gently cook oats until they are creamy, yet still have a slight bite.

Generously drizzle your oatmeal with the honeyed créme fraiche. Tangy and slightly sweet.

Perfect for those quickly approaching fall mornings.

Heirloom Tomato Sandwich

2011-08-25T15:24:00.000-05:00

This sandwich makes me truly happy. In late summer when the market stands are filled with sweet, ripe heirlooms, all I can do is think about this sandwich. Sure, I also take joy in eating the tomatoes as is or sliced into wedges with a sprinkling of sea salt, but this sandwich is my go-to tomato indulgence. Thickly sliced heirloom tomatoes sandwiched between two slices of crusty white bread. Finished with a smear of mayonnaise, a handful of baby lettuce and a sprinkling of salt and pepper. I could eat this sandwich every day. Add bacon for a killer BLT, but I usually keep it simple to better showcase the tomato flavor. If you don't like mayonnaise, use a bit of hummus which is also quite delicious. I've made myself this sandwich a seemingly infinite number of times and it never gets old. As a matter of fact, I think I know what I'm having for dinner tonight.

Heirloom Tomato Sandwich
makes 1

3 thick slices of heirloom tomato
2 slices of crusty white bread
handful of baby lettuce (I like arugula)
mayonnaise
sea salt & freshly cracked black pepper

Spread mayonnaise on both slices of bread. Arrange tomato slices on one slice of bread and sprinkle with a bit of salt and pepper. Top with lettuce and the remaining slice of bread.

Sweet, juicy and ripe heirloom tomatoes.

Fresh crusty bread. The perfect vehicle for soaking up tomato juice.

A bit of mayo, a bit of lettuce and lots of tomato.

Don't even bother grabbing a plate.

The sandwich won't last that long.

Plum Pistachio Galette

2011-08-18T19:49:00.001-05:00

It is getting to be late summer, and plums are at their peak. When they are in season, we eat plums like candy and the fruit bowl is constantly in need of replenishment. As a sort of trick (and in order to spare his shirts from the inevitable juicy plum splatter) my husband has been known to pop smaller whole plums in his mouth, chew vigorously and amusingly spit out the pit moments later. Needless to say, we go through a lot of plums this time of year. Aside from eating them as is, this easy galette is the perfect way to showcase the sweet flavor of this stone fruit. A simple, rolled out pie crust dough is all you need. No pie tins, no lattice topping, no nonsense. Just a rustic, free-formed crust, lazily folded over the fruit to catch all of the lovely drippings. Pistachios are the perfect nutty accompaniment to the juicy, baked fruit. Serve this sweet, jammy tart with unsweetened whipped cream or a dollop of creme fraiche. You will be amazed at how easy, how beautiful and how delicious this galette is. And it is certainly a dessert worthy of a those precious few plums left in our fruit bowl.

Plum Pistachio Galette
(inspired by and adapted from this recipe)
Serves 6-8

1 recipe pate brisee (recipe can be found here here), refrigerated
5-6 ripe plums, halved and pitted
1/4 cup toasted, shelled pistachios + more for sprinkling over the tart
2 Tbsp flour
4 Tbsp sugar + more for sprinkling on the crust
2-3 Tbsp heavy cream

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In the bowl of a food processor, combine 1/4 cup pistachios, the flour and 4 tablespoons sugar. Pulse until the mixture is the texture of cornmeal. Transfer to a small bowl and set aside.

Remove dough from refrigerator and allow it to soften a bit while you slice your plums. Place plums cut side down on a cutting board and carefully slice each half into thin half moons. If your plums are small, you may need to slice 6 plums.

On a floured surface, roll out the dough into a circle, a scant quarter of an inch thick. Carefully transfer the dough to the lined baking sheet. Spread the pistachio mixture over the dough, leaving 2 inches around in the edge. On top of the pistachio mixture, arrange your plums to cover the crust, again leaving 2 inches around the edge. Fold the outer crust over the fruit. Sprinkle a small handful of reserved pistachios over the fruit. Brush the crust with cream and then sprinkle with sugar.

Bake for 70 minutes or until the bottom of the crust is crisped. Allow the tart to sit at room temperature for 20 minutes before serving so that the juices can thicken.

Juicy, ripe plums.

Spread the pistachio flour over the dough, leaving an edge.

Top with sliced plums.

Fold edges over the fruit to seal in the juices.

Baked until the crust is golden and the plums are soft and jammy. Late summer bliss.

Summer Salad with Pistachios, Mint and Peas

2011-08-11T21:08:00.000-05:00

This is my go-to summer salad and I make it a bit more often than I'd care to admit. My husband and I both crave it so I always keep the ingredients on hand. I adore peppery arugula, and its flavor really shines tossed with roasted pistachios, mint, parsley, peas and crumbled feta. Whisk together a simple lemon vinaigrette and you're all set. The mint adds a summery freshness that I love. I usually use thawed, frozen peas, but if fresh are in season, even better. The feta gives a salty bite, but freshly grated parmesan would also be quite delicious. Pistachios add a nutty richness and the fresh lemon vinaigrette gives a tart, citrusy kick. Green, crunchy, fresh and packed with flavor, this salad is one that you will never get sick of.

Summer Salad with Pistachios, Mint and Peas
Makes 4-6 small servings

1 box or bag washed baby arugula
1/4 cup roasted pistachios, shelled
1/2 cup frozen peas, thawed
1/4 cup crumbled feta cheese
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh mint leaves, roughly chopped
juice from 1 small lemon
olive oil
sea salt
freshly cracked black pepper

In a large bowl, combine arugula, pistachios, peas, feta, parsley and mint. Set in the refrigerator while you prepare the vinaigrette.

In a small bowl, combine the lemon juice with a generous pinch of both salt and pepper. While whisking, stream olive oil into the lemon juice until the mixture comes together. You will probably want to use between a 1/4 and 1/2 cup of oil, depending on how tart you want your vinaigrette.

Pour most of the vinaigrette over the salad and toss, add more dressing if needed.

Boxed, pre-washed arugula can always be found in my refrigerator for fast green salads.

Quickly thaw frozen peas by rinsing them with cold water.

Green, bright and delicious.

Lavender Honey Ice Cream

2011-08-04T17:21:00.005-05:00

Homemade ice cream? Is it really worth the time? I too was once a skeptic. Lugging out the bulky ice cream maker or, worse yet, trudging to the store to buy one. Freezing the canister for an obscene amount of time, measuring and cooking the base, slowly churning and then, the worst part, having to wait for your ice cream to freeze. It seems a bit much when most of us can hop on our bikes and grab a cone at the neighborhood ice cream shop in a fraction of the time it takes to make it at home. Well, I'm here to tell you that this creamy, flavorful and indulgent ice cream will make all of the toil worth it. Floral, French lavender steeped in cream. A bit of golden honey. Rich, sweet, creamy and perfect on a hot summer night. I prefer a less "eggy" ice cream and this recipe fits that bill. Of course, if eggs are your thing adapt the recipe as you wish. I also prefer a lot of lavender flavor. If you want to use a bit less, be my guest. However you make it, this ice cream will seriously make you swoon and, trust me, it is completely worth the trouble.

Lavender Honey Ice Cream
makes 1 pint
(technique and recipe adapted from Jeni's Splendid Ice Creams at Home)

1 1/2 cup whole milk, at room temperature
1 Tbsp + 1 tsp cornstarch
3 Tbsp cream cheese, at room temperature
1/4 cup honey
1/4 tsp kosher salt
1 cup heavy cream, at room temperature
1/2 cup sugar
2 Tbsp light corn syrup
1/4 cup dried lavender (be sure to use culinary lavender)

1 1/2 quart electric ice cream maker, I have this one.

Before you begin, make sure your ice cream maker canister is completely frozen. (If new, this will take about 24 hours).

Create an ice bath by filling a large bowl with ice water, heavy on the ice. Set aside. In a small bowl, whisk together the cornstarch with 2 Tbsp of the milk until smooth. Set aside. In a medium to large bowl, whisk together the cream cheese, honey and salt. Set aside.

In a large sauce pot, combine the rest of the milk with the cream, sugar and corn syrup. Bring to a boil over medium-high heat and allow it to boil for approximately 4 minutes. (Be careful as this mixture has a tendency of boiling over the sides of the pot). Remove mixture from the heat, add in the lavender and allow it to steep for 10 minutes.

Strain out the lavender from the mixture and return it to the pot. Whisk in the cornstarch mixture and, again, bring the mixture to a boil over medium-high heat. Stir with a rubber spatula and boil until the mixture just begins to thicken, about one minute.

Remove the pot from the stove and slowly whisk the hot cream mixture into the cream cheese mixture, making sure to whisk away any lumps. Once completely mixed, transfer the base to a one quart, sealable freezer bag. Seal the bag tightly and submerge the bag in the ice bath. Allow it to sit until completely chilled, about 30 minutes.

Once the mixture has chilled, remove the frozen canister from the freezer and set up your ice cream maker according to the manufacturer instructions. Pour the cold mixture into the canister and turn on the machine. Allow the ice cream to churn for 25 minutes.

Transfer ice cream into a freezer-safe airtight container. Place a piece of waxed paper over the ice cream to seal in the flavor. Allow ice cream to freeze for about 4 hours before enjoying.

Surprisingly floral, woody and delicate, lavender is perhaps my favorite ice cream flavoring.

After steeping lavender buds in cream, strain them out using a fine mesh sieve.

Transfer ice cream base to a large freezer bag and submerge in an ice bath until chilled.

Churn the sweet and creamy base until slightly thickened.

Once the churning has finished, the ice cream still needs to be frozen a bit longer.

Cover ice cream with waxed paper to seal in the flavor, put the lid on and allow it to freeze for 4 hours.

Pure white, creamy bliss. So worth the time and trouble.

Egg and Cheddar Sandwich

2011-07-28T16:48:00.000-05:00

Today is my birthday so I am going to eat whatever I want... and what I really want is this breakfast sandwich. My favorite white cheddar cheese, sharp, rich and crumbly. A local and organic egg, perfectly cooked in butter. A good old Thomas brand English muffin, toasted and smeared with, yes, more butter. That's it. Rich, hot and creamy from the still-runny yolk. I am going to dip my sandwich into any yolk and butter that drips onto my plate. I may even lick the plate. No judgment please, it's my birthday.

Egg and Cheddar Sandwich
makes 1

1 egg, preferably organic
1 slice of sharp, white cheddar
1 English muffin, preferably Thomas brand
1 Tbsp + 1 tsp butter, softened

Preheat your oven broiler set to low and move a rack to the top position. Split the English muffin, place it on a baking sheet split side up and lightly toast it under the broiler. Once the muffin is golden, remove the pan from the oven, smear one half of the muffin with softened butter and place the slice of cheddar on the other half. Place the pan back under the broiler until the cheese has melted.

Meanwhile, place a small, oven proof saute pan on the stove over medium-high heat. Add a tablespoon of softened butter to the heating pan. Grease the inside of a 2-1/2 to 3 inch round cookie cutter with a teaspoon of softened butter and place it in the pan with the butter, cutter side down. (This will serve as a mold for the egg). Once the butter has melted and starts to bubble, drop your egg into the mold, being careful not to break the yolk. Allow the egg to cook for about 2 minutes or until you can see that the bottom of the egg has cooked a bit and turned white.

If you have not already done so, remove the sheet pan with the English muffin from the oven and place the saute pan with the molded egg under the broiler. Cook until the top of the egg has started to bubble but the yolk is still runny and bright, 2-4 minutes, depending on the strength of your broiler and size of your mold. Remove the pan from the oven. Using a small paring knife, run the blade around the inside of the cookie cutter to release the egg from the mold. (Be careful, the mold will be hot). Lift the mold off the egg and then, using a spatula, carefully transfer the egg to the cheesy half of the muffin. Top with the other half of the muffin and eat immediately.

Crumbly, flavorful white cheddar. Pick a cheddar with some bite.
My current favorite happens to be made by a very talented 19 year old Amish cheese maker in Iowa.

Toasted nooks and crannies. One side smothered in melted cheddar. The other in butter.

Carefully drop an egg into your makeshift mold.

After a few minutes under the broiler it is perfectly cooked with a still-runny yolk peeking through.

Ready for breakfast.

Soak up the drips of yolk and butter with the side of your sandwich.

No judgement.

Summer Berry Hand Pies

2011-07-21T14:45:00.003-05:00

These little pies are one of my new favorite things. They are the perfect size, they pack up beautifully for a picnic, they taste of summer and they are completely delicious. You can fill them with any fresh, summery berries, and the not-too-sweet pate brisee crust is perfectly flakey and buttery. They're rustic, simple to make and wonderfully old-fashioned. I used a mixture of tart cherries, raspberries and blackberries. A little lemon zest and vanilla for more flavor. A brush of egg wash over the dough and a sprinkling of sugar for a little more sweetness. So good. Take these along on your next picnic or enjoy them right at home. Wherever you eat them, these hand-held pies will surely become one of your new favorite summer desserts.

Summer Berry Hand Pies
Makes 6

for the pate brisee (only slightly adapted from this recipe):
2 1/2 cups all-purpose flour
1 tsp kosher salt
1 tsp sugar
2 sticks unsalted butter, cubed and very cold
1/2 cup ice water

Put flour, salt and sugar into the bowl of a food processor and pulse a few times to combine. Add the very cold butter (I put mine in the freezer for about 5 minutes before I use it) to the flour mixture and pulse until the butter is the size of small peas. With the processor running, slowly pour the ice water through the feeding tube into the flour and butter mixture. Keep pouring only until the dough starts to clump together, being sure to not to add more water than necessary (the dough may still appear a bit crumbly). Dump the dough out onto a piece of plastic wrap, wrap the dough up and mold into a flat disc. Refrigerate for at least 30 minutes.

for the pies:
2-3 cups of berries (pitted cherries, raspberries, blackberries, strawberries, blueberries or any other berry you like)
zest of 1/2 a lemon
juice of 1/2 a lemon
2/3 cup sugar (more or less depending on how tart your berries are) + 1/4 cup for sprinkling
1/2 tsp vanilla
2 Tbsp cornstarch
1 egg, beaten

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, combine the berries, lemon zest, lemon juice, sugar, vanilla and cornstarch. Stir to combine and set aside while you roll out your dough.

Remove dough from the refrigerator, lightly flour your counter and roll the dough out to 1/16th inch to 1/8th of an inch thickness. Cut 5 inch circles in the dough, re-rolling the scraps until you have 6 circles (I used a bowl as a guide and cut the dough circles with a paring knife). Place the circles on your parchment lined baking sheet. Evenly divide the berries between the circles of dough, being sure to leave most of the accumulated juices in the bowl. Using a pastry brush, paint a bit of egg wash around one half of the edge of each dough circle. Fold the other half over, and seal the edges tightly with your fingers to form a pouch. If desired, use a pastry wheel to cut a decorative fluted edge. Brush the sealed pies liberally with egg wash and sprinkle with sugar. With a paring knife, cut a few slits on the top of each pie.

Bake for 20 minutes or until the dough is golden brown and the juices are bubbling. Allow to cool completely on a wire rack before eating.

Fill your dough rounds with a mound of sweet, fresh berries.

A pastry wheel adds an old-fashioned and decorative edge.

A brush of egg wash gives a golden glow and helps the sugar adhere to the dough.

Bake until the juices bubble and the crust is slightly golden.

If you can, wait for them to cool completely before enjoying.

Sweet, flakey and fruity.

Forks are completely optional.

Sparkling Rosé and Lillet Cocktail

2011-07-14T06:27:00.009-05:00

Today is Bastille Day, though I don't really need a holiday to celebrate La France. Since I can't be in Paris sipping champagne, munching on pomme frites and gazing lazily up at the fireworks, I thought I should create my own little Bastille soiree at home. To me, celebrations need bubbles. Dry, French, bubbly rosé with a generous splash of Lillet, the delicious and faintly citrusy French aperitif wine. Add a twist, if you desire, and you're all done. Refreshing, summery, fun and very French. Here is to sparkling summer cocktails and always finding the perfect excuse to celebrate. À votre santé!

Sparkling Rosé and Lillet Cocktail

1 bottle Brut Rosé, very cold

1 bottle Lillet Blanc, very cold

twists of lemon rind for garnish

Pour 2 ounces of Lillet into each glass. Top off with sparkling rosé. Add lemon twists and enjoy.

Ice cold Lillet. Sweet, citrusy and the perfect accompaniment to this cocktail.

I am always in the mood for crisp, chilled rosé.

If you can find it, this bottle is wildly cheap and completely delicious. I have a bottle in my refrigerator at all times.

Add a pour of Lillet to your glasses.

Cover with the softly pink bubbles.

Add a citrusy twist.

Enjoy, French style!

Pasta with Sauteed Cherry Tomatoes

2011-07-07T18:25:00.001-05:00

I really like simple pastas. Especially simple pastas with tomato, basil and garlic. I tend to create a new recipe that includes these ingredients each season and eat it over and over again. Obviously, summer dinners scream for fresh tomatoes, and the trio of tomato, garlic and basil is such an amazing pasta flavor combination (as also seen here in my latest winter variation). Fruity olive oil, fresh basil and crushed garlic. Saute whole cherry tomatoes until they pop. Cook down until sweet, chunky and fragrant. Toss with hot, freshly boiled pasta. Man this is so delicious. For such a simple recipe, it packs a ton of flavor. Your entire house will smell of summer and you'll want to eat all of the sauce right out of the pan. Try to wait, though, because when the hot pasta hits the tomatoes the smell gets even better. If you wish, finish your pasta with a sprinkling of Parmigiano Reggiano, but that really isn't necessary. This fresh and simple summer pasta is perfect all on it's own.

Pasta with Sauteed Cherry Tomatoes
Serves 2 generously

1/2 lb pasta (I used whole wheat spaghetti but any pasta would work)
kosher salt
3 Tbsp olive oil
2 pints cherry tomatoes (or any small tomato variety)
3 large garlic cloves, skin on or off
large handful of fresh basil leaves, torn into large pieces
grated Parmigiano Reggiano cheese for sprinkling (optional)

In a large pot, boil water for the pasta.

Meanwhile, heat the olive oil in large saute pan over medium heat. When hot, add the tomatoes. Carefully, using a chopping knife (or using a metal can or any other flat, hard surface), crush the whole cloves of garlic by pounding them with the flat edge of your knife using a closed fist. Discard the peel and add the crushed cloves to the pan. Add the torn basil. Cook until tomatoes start to burst and pop, shaking the pan every few minutes. After about 5 minutes pop any tomatoes that have not yet popped themselves using the back of a wooden spoon. Add a generous pinch of salt, give the sauce a stir and allow it to cook for another 10-15 minutes or until the juices have thickened and the sauce has become almost sticky.

While the sauce is finishing up, add the pasta to the boiling water and cook until al dente or one minute less than the directions on the box suggest. When the pasta is done, transfer it directly into the pan with the sauce, reserving a little of the pasta water. Using tongs, toss until the pasta is evenly coated with sauce, adding a little starchy pasta water to add moisture if necessary. Serve hot, in large bowls with grated parmesan cheese, if desired.

Note: this sauce also makes a killer pizza. Add a little fresh mozzerella or burrata, some torn basil and you've got yourself a fine little pizza margherita.

Sweet, juicy and tiny tomatoes. About to get even sweeter.

Fresh sauce, cooked down until luscious and flavorful.

Dig in, it's summery pasta.

Strawberry Shortcake

2011-06-30T18:56:00.001-05:00

When I was young my Mom would make me strawberry shortcake whenever I was sad. It didn't matter what time of day it was, if I was having a bad day she would be there with a big bowl of sweet biscuit, juicy strawberries and whipped cream. Mom always prepared it the same way: After the sliced strawberries were tossed in a bowl with sugar and a little lemon, she would bake the biscuit-like shortcakes and whip the cream. Then, while still warm, she would split a sweet biscuit and spread the insides with butter, a crucial step. She would then fill the biscuit with the juicy berries and cream. It was so good. Enough to get me to stop crying good. Sweet, creamy, tart and luscious. Now, whenever June rolls around and strawberries are in season, I always make myself strawberry shortcake the way Mom did. Somehow it still always makes me feel better.

Strawberry Shortcake
serves 6

For the strawberries and cream:
2 pints ripe strawberries, hulled and sliced in half
1 Tbsp + 1 tsp sugar, divided
2 tsp fresh lemon juice
1 cup heavy cream, cold

For the shortcakes:
follow my buttermilk biscuit recipe (found here) with the following additions:
add 1/2 cup sugar to the dry ingredients
add seeds of 1/2 of a vanilla bean (or 1 tsp pure vanilla) to the cold buttermilk before mixing it in
softened butter for spreading on biscuits

Combine the strawberries with 1 Tbsp sugar and the lemon juice in a bowl. Cover with plastic and allow to sit at room temperature while you prepare the biscuits.

Once the biscuits have come out of the oven, pour the cold heavy cream into the bowl of an electric mixer fitted with a whip attachment (or use a hand mixer, or whisk by hand) and whip on high until the cream begins to thicken. Sprinkle in the remaining 1 tsp of sugar and continue to whip until the cream holds a soft peak. Be careful not to over mix, the cream should still be soft.

Split the biscuits and slather both sides with butter. Spoon strawberries and juice onto one side of a buttered biscuit. Follow with a large dollop of whipped cream and top with the other half of the biscuit. Continue with the remaining biscuits, strawberries and cream. Serve in bowls or on plates.

Tiny, sweet strawberries fresh from the farmer's market.

Allowing the strawberries to macerate with sugar and lemon makes them juicy and sweet.

Be sure to butter the inside of each biscuit for even more creamy flavor and richness.

Mound on the berries and juice.

Top with softly whipped cream and finish with buttery biscuit.

This classic dessert will certainly make your day a little better.

Roasted Radishes with Bagna Cauda

2011-06-24T08:16:00.001-05:00

Farmer's market produce is finally here. One of my favorite vegetables this time of year is the surprisingly versatile radish. Spicy and sharp in its raw form, this root veg gets amazingly sweet and creamy after a short stint in the oven. These roasted jewels get even more delicious tossed lightly in a quick and nutty bagna cauda. No need to fear the anchovies here, all fishiness is sauteed away with garlic, butter and oil, leaving only an addictively toasty nuttiness. Pile it all high onto toasted crusty bread and you have yourself the perfect summer appetizer, light lunch or quick snack. Salty, nutty and sweet, this dish is a great way to utilize some of the first, and most versatile, summer crop.

Roasted radishes with bagna cauda
serves 4 as an appetizer
adapted from this recipe from the New York Times

2 bunches spring radishes, washed stemmed and sliced in half (or quartered for larger radishes)
6 Tbsp olive oil, divided
sea salt
freshly cracked black pepper
2 Tbsp butter
4 anchovy fillets, finely chopped
3 cloves of garlic, finely chopped
generous pinch of red pepper flake
1/4 cup fresh parsley, chopped
1/2 baguette (or other crusty bread) sliced and toasted

Preheat oven to 425 degrees. Transfer radishes to a rimmed baking sheet. Drizzle radishes with 2 Tbsp of the olive oil and sprinkle with salt and pepper. Toss radishes so that they are evenly coated with oil, salt and pepper. Roast for 10 minutes or until they are just starting to brown.

While the radishes are roasting, combine butter and the remaining 4 Tbsp olive oil in a small saute pan over medium heat. Once butter has melted, add the anchovy, garlic and pepper flake. Saute the mixture for 5 minutes, stirring often.

Transfer roasted radishes to a medium bowl. Pour the bagna cauda over the radishes to your liking. (Any remaining bagna cauda can be stored in the refrigerator for a few days). Add chopped parsley and toss the mixture together.

Arrange toasts on a platter, mound the radishes onto the toasts and serve.

Fresh farmer's market radishes.

These spicy spring radishes become magically sweet after a quick roast.

Toss them up with this buttery, nutty and garlicy sauce.

A perfect summertime appetizer.

Corned Beef Hash with Fried Eggs (Tribute to Dad)

2011-06-16T17:42:00.006-05:00

My Dad is probably the most talented person I know but you will never hear him brag about his abilities. I love that about him. We have the same long toes, we both furrow our brow when we're concentrating and we both can tell what the other is thinking just from tone of the other's voice. He has an immense amount of faith in me and no matter how inadequate I feel, he can always boost my confidence. He taught me the importance of hard work and of being passionate about what you do. He also introduced me to some of the all time greats including John Steinbeck, ginger ale, Frank Sinatra, Mel Brooks (specifically this movie), good Christmas music and the Beatles. We both love making pancakes, having long talks outside on summer evenings and enjoying an ice cold Coke on a really hot day. Incidentally, we both also love going out for breakfast. I have fond childhood memories of sitting at the table with Dad as he dug into his favorite order - Corned beef hash. Always ordered with eggs over easy and wheat toast. So in honor of my Dad, I decided to make his favorite breakfast. Rich and salty corned beef, griddled with potatoes, onions and thyme. Finished with a couple of fried eggs. Savory, hearty and comforting. Just how Dad likes it. On and on and on, Daddio. Happy Father's Day.

Corned Beef Hash

serves 2 generously

adapted from a recipe in Cooks Illustrated

2 medium sized russet potatoes, peeled and chopped into 1/2 inch dice

kosher salt

1 bay leaf

2 slices of thick cut bacon, chopped

1/2 of a medium onion, chopped

1 garlic clove, finely chopped

1 tsp fresh thyme

1/2 lb corned beef, finely chopped (most small butcher shops and delis have corned beef)

freshly cracked black pepper

1/4 cup heavy cream

1 Tbsp butter

2 eggs, at room temperature

hot sauce

1 Tbsp fresh parsley, chopped

In a medium sauce pot, cover the diced potatoes with cold water. Add the bay leaf and bring pot to a boil over medium-high heat. Once boiling, allow potatoes to cook for 4 minutes. When cooked, drain potatoes, discard bay leaf and set aside.

In a cast iron skillet or large saute pan, cook the bacon over medium-high heat until most of the fat has rendered off. Add the onion and cook for another 7-10 minutes or until the onions are soft. Add the thyme and garlic and cook for another minute or until the garlic is fragrant. Add the corned beef and stir to combine with the onions. Add in a generous pinch of salt and a few cracks of black pepper. Add the drained potatoes to the mix and stir until combined. Using the back of a flat wooden spatula, (or rubber spatula) firmly press the mixture into the bottom of the pan. Pour the cream over the top of the mixture and add a few dashes of hot sauce, to your taste. Allow the hash to cook undisturbed for 5 minutes. Using the spatula, flip the hash over to expose the caramelized bottom and to cook the other side of the mixture (the hash will not flip in one piece, it will be loose). Once you have flipped all of the hash, press down on the mixture again and allow it to cook for another 2-3 minutes. Continue pressing and flipping until the hash is cooked, crusted and browned. Turn off the heat and allow it to rest while you fry the eggs.

In a large non-stick saute pan, melt the butter over medium-high heat. Crack one of the eggs into a bowl and set aside. Once the butter is melted and bubbling, pour the egg from the bowl into the pan. Crack the other egg into the same bowl and pour it into the pan next to the other egg. Cook for 3-4 minutes or until the whites are set and the bottoms are a bit golden. Carefully flip the eggs and allow them to cook on the other side for 30 seconds to a minute (you don't want to completely cook the yolks). Carefully transfer eggs to a plate.

Serve hash on a plate topped with an egg and sprinkled with fresh parsley.

A trusty old cast iron skillet is the best way to make your hash caramelized and delicious.

Russet potatoes give great flavor and are starchy enough to hold up to the hot skillet.

Save yourself a lot of trouble by buying corned beef from your butcher or favorite deli.

Hot sauce gives this dish a kick. Dad likes Tabasco but any brand will do.

Press down on the hash to achieve that crusty, browned flavor.

Happy Father's Day.

Roasted Potatoes with Parsley & Caper Salsa

2011-06-13T14:47:00.001-05:00

Sunday nights in the summer scream for easy dinners. This past Sunday, we decided to keep it simple and visited our favorite local meat market to stock up on flavorful sausages and burgers for the charcoal grill. Side dishes were super easy and perfect for eating al fresco: Lots of pickled vegetables and condiments for the grilled fare and an easy arugula salad. Last, but certainly not least, we roasted some baby potatoes until crisped and golden, then tossed them with a summery parsley and caper salsa. This recipe is ideal for lazy Sundays because you can roast the potatoes early, toss them in the salsa, let them sit on the counter and enjoy them at room temperature whenever you're ready to eat. The salsa is herby, briney, tart and spicy making it a great accompaniment to the creamy roasted potatoes. Flavorful, summery and easy. Just as Sunday nights should be.

Roasted Potatoes with Parsley Caper Salsa

adapted from this recipe

serves 6

2 lbs baby potatoes, scrubbed and sliced in half

4-5 Tbsp olive oil + more for drizzling on potatoes

3 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

2 heaping Tbsp capers, with juice

zest of 1 small lemon + the juice from half that lemon

1 garlic clove

1 small shallot (or half of a large shallot)

1/4 cup chopped fresh parsley

1/4 tsp red pepper flakes

Preheat oven to 425 degrees. Slice potatoes in half and transfer to a baking sheet. Drizzle potatoes liberally with olive oil and then sprinkle with 2 tsp of the kosher salt and the freshly ground black pepper. Toss until potatoes are evenly coated and spread them out in an even layer on the pan. Roast potatoes for approximately 45 minutes or until they are browned, crisped and no longer stuck to the pan. Set potatoes aside while you make the salsa.

In the bowl of a food processor, (you could also use a blender, a mortar and pestle or simply chop the ingredients by hand) combine the capers, lemon zest, lemon juice, garlic clove, shallot, parsley and a pinch of kosher salt. Puree the mixture while streaming in 4-5 Tbsp of olive oil (add as much or little as looks good to you). Puree until throughly blended but still a bit chunky. Transfer salsa to a bowl, add the red pepper flakes and stir to mix.

Spoon all of the salsa over the potatoes and toss until evenly coated. Serve warm, at room temperature or cold.

ps: you can make the parsley caper salsa early, keep it in the refrigerator and toss it with your freshly roasted potatoes whenever you're ready to eat.

pps: This salsa would also be incredible with chicken, fish or a freshly grilled steak.

Buttery baby potatoes ready to be roasted.

Fresh lemon juice and zest gives the salsa a zesty tartness.

Blending the salsa in a food processor makes this dish even easier.

Roasted potatoes awaiting their salsa dressing.

Green, summery, fresh and perfect alongside anything off the grill.

Pile them on a platter and dig in.

French Gimlet

2011-06-04T08:23:00.002-05:00

Everyone has a favorite summertime cocktail. When the weather turns humid and I am craving an iced cold libation, gin is definitely my go-to spirit. My current favorite gin drink is what is sometimes referred to as a "French Gimlet." Shake your favorite gin with a bit of herbaceous elderflower liquor and lots of fresh lime juice. This drink gives you all of the refreshing qualities of gin, with a bit more punch than your standard gin and tonic. It's not too sweet, it's not too strong and it has ample citrusy tang from the lime. Perfect on a hot summer evening. Serve it straight up or, as I like to, over ice. The colder the better in my book. This cocktail just may become your new drink of summer.

French Gimlet

makes 2

4.5 ounces gin

1.5 ounces elderflower liquor (such as St. Germain)

juice from one lime

lime slices for garnish

Combine first three ingredients in a shaker filled with ice. Shake vigorously. Pour cocktail into two chilled glasses or two glasses filled with ice. Garnish with lime wedges and serve.

Fresh lime juice gives this cocktail a juicy kick of tartness.

A bit of gin and a bit of elderflower liquor.

Summertime in a glass.

Buttermilk Cake Doughnuts

2011-05-31T09:19:00.004-05:00

Cake doughnuts always remind me of my childhood. I wasn't allowed to eat them that often, but when I was, they always satisfied. These are simple, old fashioned cake doughnuts, scented with freshly ground nutmeg. They are so delicious and surprisingly simple to make. No yeast, no rising. Just a basic dough cut into shapes and fried until golden. Sprinkle warm doughnuts with powdered sugar, dredge them in cinnamon sugar, dunk them into a freshly mixed glaze or, as I did, roll them in homemade vanilla bean sugar. However you finish them, these doughnuts are the perfect weekend breakfast treat. Pile a few of these tender doughnuts on a plate, grab your mug of hot coffee and curl up with the newspaper. Even as an adult, these doughnuts will leave you childishly happy.

Buttermilk Cake Doughnuts

adapted from this recipe

makes about 14 doughnuts (less if you fry the holes)

3 1/2 cups all-purpose flour

3/4 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon kosher salt

1 1/2 teaspoons nutmeg, freshly grated

3/4 cup buttermilk, at room temperature

2 eggs, at room temperature

1/4 cup sour cream, at room temperature

2 teaspoons pure vanilla extract

1/4 cup butter (1/2 stick), melted and slightly cooled

canola oil for frying

tools: candy or deep fry thermometer

Take two sheet pans and line one pan with a thick layer of paper toweling and the other pan with parchment paper. Set pans aside.

In a large bowl, whisk the dry ingredients including the flour, sugar, baking soda, baking powder, kosher salt and nutmeg, until combined. In a medium bowl, whisk the wet ingredients including the buttermilk, eggs, sour cream, vanilla and slightly cooled melted butter, until combined. Pour the wet ingredients into the dry and gently fold the two together using a rubber spatula. Just fold until the mixture just becomes a sticky dough. Be sure not to over mix the dough or your doughnuts will be tough.

Sprinkle a clean work surface with flour. Turn the dough out onto the floured surface and sprinkle the dough with a bit more flour. Roll or pat the dough out until it is 1/2 inch thick. Using a small 2 3/4 inch doughnut cutter (or using two different sized round cutters to create doughnut shapes) dip the cutter in flour and cut the doughnuts. Place cut doughnuts on the parchment lined baking sheet. Continue re-rolling any left-over dough and cutting out doughnuts until you run out of dough. You can either keep the doughnut holes and fry them, or re-roll them out with the scraps to make more whole doughnuts. Transfer the baking sheet to the refrigerator while you prepare the oil for frying.

In a large dutch oven or similar pot, pour approximately 1 1/2 inches of canola oil. Attach your candy or deep fry thermometer to the side of the pot and turn the heat to medium high. Once the oil has reached 365 degrees F, the doughnuts are ready to be fried.

Carefully and gently, place three doughnuts into the oil. Once they have turned golden brown on one side, using tongs or a wire basket, turn the doughnuts and allow them to cook on the other side. This will likely take approximately 1-2 minutes per side. Be sure to keep an eye on the oil temperature and adjust your heat to keep the oil at approximately 365 degrees. Once the doughnuts are done, lift the doughnuts from the oil, allow the excess oil to drip back into the pot and transfer the doughnuts to the baking sheet lined with paper towel. Repeat until all of the doughnuts are fried.

Once the doughnuts have all been fried, roll them in a medium bowl filled with the sugar combination of your choice or dunk them in a simple cake glaze. If desired, allow finished doughnuts on a wire rack to cool.

Note: Many may enjoy these cake doughnuts freshly-fried and slightly warm, but I actually think they are infinitely more delicious after they've sat for a few hours, even overnight.

Mound your sticky doughnut dough onto a floured work surface.

Rolled to 1/2 inch thickness, the dough is ready to be cut.

Cut doughnuts and transfer them to your parchment lined sheet.

Ready to take a dip in some hot oil.

Using a candy or deep-fry thermometer ensures that the oil is at the optimum temperature for frying.

Bubbling oil turns these little cakes golden brown.

Be sure to allow the excess oil to drip from the doughnuts.

Immediately place the freshly fried doughnuts on your paper towel lined sheet.

Use any flavored or unflavored sugar you like. I like using homemade vanilla sugar (explained in this post). Be sure to sift out any large pieces of vanilla bean pod before rolling your doughnuts.

Allow doughnuts to cool on a wire rack.

Stack 'em up, grab your coffee and enjoy.

What could be better than these sugary rings of sweet dough?

Prosciutto Baguette Sandwich

2011-05-28T22:13:00.002-05:00

Even with the simplest of recipes, when you use really good ingredients, things just taste better. This sandwich is a prime example of that. Take a really good baguette, slice it in half, slather the insides with butter and fill it with peppery arugula, thinly sliced red onion and rich, salty prosciutto. Done. You will be amazed at how delicious these relatively simple ingredients can taste together. I crave this sandwich. It keeps surprisingly well for a few days wrapped in plastic in the refrigerator and I've been known to make two baguettes worth at a time so that I can enjoy it throughout the week. It's addictively good. The richness of the prosciutto pairs so well with the sharp bite of red onion and freshness of the arugula. A fresh, buttered baguette brings it all together. Trust me, this simple sandwich has craveable flavor.

Proscuitto Baguette Sandwich

Makes 1 baguette

1 fresh baguette, sliced lengthwise

3 T unsalted butter, softened

4-6 thinly sliced pieces of prosciutto (preferably prosciutto de Parma)

thinly sliced red onion

handful of fresh arugula

kosher salt or sea salt

Slather the insides of the baguette with the butter. Layer the prosciutto on one side of the bread and top with a few pieces of red onion. Sprinkle with salt and then top with a generous mound of arugula. Top with the other side of the baguette, press with your hands and slice into portions.

A fresh baguette. Crusty on the outside, tender on the inside.

Spread with soft, creamy butter.

Pile on the prosciutto, onion and a sprinkling of salt.

Fresh arugula gives a crisp, peppery bite.

A simple sandwich with addictive flavor.

Grapefruit Olive Oil Cake

2011-05-20T08:23:00.003-05:00

This cake has the best of both worlds, really. On one hand, it has the genius addition of tart, refreshing and fragrant grapefruit. On the other hand, it has a rich, moist and dense crumb from the olive oil, which also gives it a little bit of fruity flavor and a subtle peppery kick. Add a little whole wheat flour and some vanilla and you have quite possibly the perfect summer breakfast cake. Bright and citrusy, yet comforting, hearty and satisfying. If you want, serve this with some softly whipped cream, fresh butter or (as I like it) on its own with a glass of tea. Juicy grapefruit + rich olive oil cake = summer breakfast perfection.

Grapefruit Olive Oil Cake

serves 8

1 cup all purpose flour

1 cup whole wheat flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 kosher salt

1 large grapefruit, zest and 1/4 cup juice reserved

1 cup sugar

1/2 cup buttermilk, at room temperature

3 large eggs, at room temperature

2/3 cup extra virgin olive oil (use a midrange priced version here, nothing too fancy)

Preheat oven to 350 degrees. Generously butter and flour a 9x5 inch loaf pan. Set aside.

In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside.

On a clean cutting board, combine the sugar and grapefruit zest in one pile. Using a bench scraper, work the zest into the sugar until completely combined. Transfer grapefruit sugar to a large bowl. Add the buttermilk and 1/4 cup of grapefruit juice to the bowl and whisk until combined. Add in the eggs and olive oil and whisk again until combined. With a rubber spatula, gently fold the dry ingredients into the wet ingredients until all of the flour is mixed into the wet ingredients. Pour batter into the prepared pan.

Bake for 45-50 minutes or until a cake tester inserted in the middle comes out clean. Do not over bake or the cake will become dry. Allow cake to cool for 5 minutes in the pan set on a wire rack. After 5 minutes, remove cake from pan and allow it to cool to room temperature on the wire rack. Slice and enjoy.

Refreshing grapefruit. Use both the zest and juice to give this cake tons of bright flavor.

Combining the zest with the sugar releases the citrus oils from the zest.

Fresh eggs about to be whisked into the pale peach-toned batter.

Freshly baked grapefruit cake.

Moist, citrusy and perfect for breakfast.

Introducing...

2011-05-17T18:20:00.006-05:00

{Logo art by the lovely and talented Megan Lazaros}

As previously mentioned here, I've always had a teeny, tiny and seemingly unrealistic dream of opening my own bakery. Clouds of flour in the air, smells of warm cake baked with loads of butter and melted chocolate dripping from wooden spoons. A girl can dream, right? Well, life always has a way of surprising us because I will be selling homemade baked goods at two local Minneapolis farmers markets this summer. On certain weekends, I will have a booth at the Kingfield Farmers Market and on the other weekends I'll be selling at the new Fulton Farmers Market (see dates below). If you're in the area, please stop by and say hello. To be honest, I'm feeling quite horrified, nervous and anxious but, most of all, I'm completely elated at the idea of waking up insanely early one weekend day a week and churning out all of my favorite recipes. It's gonna be hard work, no doubt about it, but I just know it will be the best summer ever. How did I get so lucky?

Kingfield Farmers Market (Sundays 8:30am - 1pm): 5/22, 5/29, 6/5, 6/19, 6/26, 7/3, 7/17, 7/24, 7/31, 8/21, 10/2, 10/16, 10/23, 10/30

Fulton Farmers Market (Saturdays 8:30am - 1pm): 6/11, 7/9, 7/16, 8/6, 8/13, 8/27, 9/3, 9/10, 9/24, 10/8

Buttermilk Dressing

2011-05-11T07:05:00.004-05:00

With farmers market season quickly approaching, thoughts of ripe, juicy tomatoes have been filling my brain. This dressing is the perfect pairing. Tangy and herby with a subtle heat from fresh garlic. Pour it over tomatoes, toss it with arugula or pair it with just about any vegetable you can think of. The beauty of this recipe is its versatility. It starts as a buttermilk base that you can add to to make the dressing your own. Use any fresh herbs you have around the house or in the garden. Instead of herbs, add crumbled blue cheese and a splash of worcestershire sauce to make a killer blue cheese dressing. Instead of vinegar, add lime juice, cilantro and a pinch of cayenne for a Mexican inspired version that would pair nicely with avocados. For a thicker dressing, add a bit more mayonnaise and sour cream until you reach your desired consistency. For a lighter version, use fat free buttermilk, mayo and sour cream. The options are endless. However you make it, this dressing is just the thing to have around when you bring home your first bag of farmers market produce.

Buttermilk Herb Dressing
makes just over 3 cups

3 cups buttermilk
2 Tbsp sour cream
2 Tbsp mayonnaise
2 Tbsp white wine vinegar
2 large garlic cloves
kosher salt
freshly cracked black pepper
1/4 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped

In a large bowl, whisk together the buttermilk, sour cream, mayonnaise and vinegar. Set aside.

Place two garlic cloves on a cutting board, sprinkle with 1/2 tsp of kosher salt and finely chop. Carefully, using the side of the knife, smash the garlic and salt into a paste. Add garlic paste to the dressing and whisk in. Add chopped herbs, kosher salt and freshly cracked black pepper to taste. Keep in an airtight container in the refrigerator.

Spicy fresh garlic gives this dressing bite and flavor.

Sprinkle garlic cloves with coarse salt, smash, chop and crush into a paste.

Fresh herbs, any combination would be delicious in this dressing.

I like my dressing thin so that it can thinly coat delicate lettuce, but make yours as thick and creamy as you desire.

Bring on the fresh vegetables.

Yogurt with Pistachios and Rose Water Honey

2011-05-03T23:28:00.006-05:00

Mother's Day is fast approaching and I won't be able to be with my Mom this year. Mom is one of those women that people are just drawn to. She has impeccable taste and enviable style. Her laugh is infectious, her presence is filled with energy and when she looks at you, there is love in her eyes. I aspire to be like her and am proud to say that we already share a number of unmistakable traits: we both twirl our hair when we're driving, we both love Champagne and we both dramatically sigh when we're stressed. We can make each other laugh uncontrollably and, without fail, we make each other cry whenever we say goodbye. I miss my Mom everyday. She lives in Connecticut and I live in Minnesota, a bit too far away. So, in honor of my Mom, I made a dessert that I know she would love. Tangy Greek yogurt topped with pistachios and honey. A few drops of rose water in the honey subtly perfumes this dessert, in a really good way. The fragrant rose blends with the sweet honey, nuts and yogurt to create the most delicious, almost calming, dessert. Creamy and rich but not too sweet. Happy Mother's Day, Momma. I love you.

Yogurt with Pistachios and Rose Water Scented Honey
Serves 2

3 Tbsp honey

1-2 drops of rose water extract (found at most specialty food stores)
17 oz of thick, Greek yogurt
1/4 cup pistachios, coarsely chopped

In a small bowl, stir together the honey and rose water until combined. Divide the yogurt between two small serving bowls and sprinkle each with the chopped pistachios. Finish with a drizzle of the rose water honey and serve.

Cool, tangy, crunchy, sweet and faintly smelling of roses.

Vibrantly green and so delicious, pistachios give this dish flavor and crunch.

A drizzle of rose scented honey is the perfect finish to this simple dessert.

I know this dessert would make my Mom very happy.

Quinoa Salad

2011-04-26T21:22:00.004-05:00

Every once in awhile it's so nice to come home at the end of the day, scan the pantry and whip up a perfectly delicious meal from the things you already have. In our house, this throw together meal usually formulates into a spicy curry dish, simple pasta or grain and vegetable salad. On this particular evening I took a peek at our reserves and discovered asparagus, fresh peas, feta and quinoa. Grain and vegetable salad it was. No meat in sight so I added some leftover red lentils for protein. I threw together a citrusy and spicy lemon and mustard vinaigrette, cooked the quinoa and sauteed the vegetables. A quick toss with some fresh parsley and crumbled feta and dinner was done. Fast, easy and filling. Sometimes it is so satisfying to create your own sporadic recipes from the things you already have on hand.

Quinoa Salad

(serves 4 or 2 with leftovers for lunch the next day)

1 cup dry quinoa, rinsed with cool water and drained

1 Tbsp butter

olive oil

1/2 shallot sliced thinly

handful of fresh asparagus, sliced on the bias

1/2 fresh peas (frozen would also work)

1/4 cup lentils, cooked

1/4 cup crumbled feta cheese

2 Tbsp fresh flat leaf parsley, chopped

juice from half a lemon

1 tsp dijon mustard

kosher salt

freshly cracked black pepper

In a large sauce pot bring quinoa and 2 cups of water to a boil over medium-high heat. Once boiling, reduce heat to low, cover and simmer for 15 minutes. Allow to rest while you cook the vegetables.

In a large saute pan, melt the butter with 1 Tbsp olive oil over medium-high heat. Once the butter has melted and begins to bubble, add the shallots and cook until wilted and fragrant, 1-2 minutes. Add the asparagus, peas and a pinch of salt and stir. Saute the vegetables until just warmed through, not more than 4-5 minutes. You still want the vegetables to retain their bright green color and crispness so don't overcook. Add the cooked quinoa and lentils to the saute pan and stir together. Transfer the salad to a large bowl and set aside while you prepare the vinaigrette.

In a small bowl combine the lemon juice and dijon mustard with a generous pinch of salt and some freshly cracked black pepper. Simultaneously whisk the mixture and pour in a slow, steady stream of olive oil until the dressing emulsifies and becomes thick and creamy. Taste for seasoning and add more salt and pepper if needed.

Pour half of the dressing over the salad and add the parsley and feta. Toss to combine and add more dressing if needed. Serve slightly warm, at room temperature or cold.

Fresh, sweet peas add a bursting of spring flavor to this salad.

Baby asparagus and shallots ready for a saute.

Bright green vegetables tossed lightly in wilted shallot, butter and oil.

The perfect spur-of-the-moment dinner.

Comfort Loves

2011-04-19T11:01:00.007-05:00

Sometimes you just want to eat something utterly comforting. For me, that time is pretty much all day, every day. Lately, I've been doing a good job of indulging my cravings for breakfast, lunch, dinner or just a sweet late-night snack. Whole wheat chocolate chip cookie bars, fresh berries, dark chocolate cake and richly decadent breakfast sandwiches. All are delicious, all have been served on heavy rotation in our house and all are my idea of comforting.

Whole wheat chocolate chip bars. Adapted from a recipe in one of my favorite new cookbooks, Good to the Grain by Kim Boyce. Whole wheat flour and deep, dark chocolate. Not only does the use of whole wheat flour make these bars healthier, it also gives them a earthy, nutty, toasted grain flavor that I crave at least once a week. The perfect weeknight, post-dinner dessert fix.

A simple bowl of berries. Drench them in cream for breakfast, macerate with lemon juice and sugar to serve with shortcakes or eat them as is. For me, they have been a sweet and juicy reminder that summer is almost here.

Dark and rich chocolate cake. A thick, triangular slice and a tall glass of milk. The perfect after school (or after work) snack. This particular version was adapted from this Martha Stewart recipe and I used piping hot coffee instead of water in the cake batter.

A warm biscuit, split and slathered with fresh parsley butter. Melted white cheddar. Crispy bacon and a softly fried egg. Lately, this sandwich is on my mind the minute I wake up every Saturday morning.

Carrot and Feta Salad

2011-04-11T17:58:00.001-05:00

Spring has arrived and not a moment too soon. The snow has melted, the sun sets later each evening and we've wiped the dust off the charcoal grill. Life is good. A cold salad of roasted carrots and feta cheese is the perfect side dish to any backyard barbeque. Honestly, I make this salad year round, but it seems particularly appropriate for spring. Carrots, lightly sprinkled with smokey cumin and roasted until sweet and caramelized. Toss them with crumbled, salty feta and bright fresh parsley. This simple salad is a delicious way to enjoy the first days of spring.

Carrot and Feta Salad
Serves 4

2 lbs carrots
olive oil
kosher salt
freshly cracked black pepper
1/8 tsp cumin
1/4 to 1/2 cup crumbed feta cheese
Small handful of fresh, flat leaf parsley, roughly chopped

Preheat oven to 425 degrees. Peel carrots and then cut them into thick slices, on the bias. Transfer carrots to a rimmed baking sheet and drizzle liberally with olive oil. Sprinkle with a generous pinch each of salt and pepper. Sprinkle on the cumin. With clean hands, toss the carrots in the oil and spices until evenly coated. Roast carrots for 25 minutes or until slightly brown around the edges.

Remove carrots from the oven and allow to cool to room temperature. Toss with feta and chopped parsley. Eat at room temperature or cold.

Sweet carrots.

Ready for roasting.

Spring is here.

Buttermilk Biscuits

2011-04-05T16:10:00.004-05:00

Baking the perfect biscuit is something that has alluded me. For the longest time I could never seem to get them just right. I tried buttermilk, I tried cream. I tried countless types of flour. Nothing was working. They all turned out too thin, too tough, too cakey or too crumbly. I dreamed of tall, rich biscuit breakfast sandwiches piled high with cheese, bacon and egg. Sweet shortcake biscuits loaded with fresh strawberries and hand-whipped cream. I'd begun to believe that the ideal flaky, buttery and puffed biscuit was something I just couldn't create. Thankfully my hope was restored on a recent trip to NYC. We were staying with friends in Brooklyn and on our last morning we woke up and walked to their Carroll Gardens neighborhood restaurant, Prime Meats. I ordered the buttermilk biscuit with egg and cheese. It was perfect. Tall, buttery, flaky and melt-in-your-mouth delicious. I ate half and took half with me to nibble on during our flight home. Recharged in my quest to make myself a batch of glorious golden biscuits, I came home and tried one last time to get them right. I guess all I needed was a little inspiration.

Buttermilk Biscuits
makes 6-7 medium sized biscuits
(adapted from this recipe)

1 1/4 cups cake flour (I like Swans Down brand)
3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 stick of cold butter + 2 Tbsp for brushing
3/4 cup cold buttermilk

Preheat oven to 500 degrees. Cut the 1/2 stick of cold butter into small chunks, transfer it to a bowl and place in the freezer while you prepare the other ingredients.

In a large bowl, whisk together both flours, baking powder, baking soda and salt. Add the cold butter to the dry mixture and using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles course bread crumbs. This may take as long as 5 minutes. Add the cold buttermilk to the flour butter mixture and mix with your hands until the dough comes together into a ball. Sprinkle some flour onto your workspace and knead the dough 2-3 times or just until the dough has come together. Flatten and mold the dough with your hands until it is approximately 1 inch thick. Using a small round cutter, cut out the biscuits. Be sure not to twist the cutter, only press the cutter down into the dough. Transfer biscuits to an ungreased baking sheet, arranging the biscuits tightly together. (This will help them rise). Place pan in the refrigerator and allow them to rest for 10 minutes.

Meanwhile, melt the 2 Tbsp of butter in a small bowl. Once the 10 minutes is up, brush the biscuit tops with butter. Place the pan into the oven and bake for 10 minutes or until golden and cooked all the way through. Transfer biscuits to a wire rack and allow to cool a few minutes before eating.

Be sure to keep working the butter into the flour until it resembles course bread crumbs.

After cutting the biscuits, snuggle them up on the baking sheet and brush with melted butter.

Golden, flaky buttery biscuits.

Spread with jam, make a sandwich or eat them plain. These are perfect in any form.

Brown Butter Madeleines

2011-03-29T07:27:00.005-05:00

Usually, it's the simplest treats that I enjoy the most. Nondescript little seashell shaped cakes. When you bite into one of these petite, French cakes you can't help but close your eyes and smile. They are that good. You'll want to eat the batter with a spoon. A big spoon. But try to wait until they are baked because they get even better. Custardy, rich golden and nutty. Flecked with vanilla bean seeds. They are at once light and dense. Dunk them in your coffee or, better yet, do like Proust and dunk them in your tea. It is easy to understand why he made such a fuss over these sweet little cakes.

Brown Butter Madeleines
makes 2 dozen
(adapted from this recipe)

1 1/2 sticks unsalted butter + more for greasing the pan
4 eggs, at room temperature
1/8 tsp kosher salt
2/3 cup sugar
the seeds from one vanilla bean (or 1 tsp pure vanilla extract)
3/4 cup flour + more for dusting the pan

Preheat the oven to 350 degrees with a rack set in the middle position. Generously butter a madeleine pan and then dust with flour. Set pan aside.

In a medium sauce pan, melt the butter over medium heat. Continue to cook the butter until it turns brown and smells fragrant and nutty, approximately 25 minutes. Keep a close eye on the butter as it can burn quickly. Turn off the heat and pour the butter through a fine mesh sieve into a bowl. Allow the strained butter to sit and cool while you prepare the rest of the ingredients.

In the bowl of a stand mixer using the whisk attachment (or in a large bowl using a hand mixer), beat the eggs and salt on high speed until they become quite thick and frothy, about 5 minutes. With the mixer still on high, slowly add in the sugar. Continue to beat for another 2 minutes. Turn off the mixer and gently fold in the vanilla seeds or extract, using a rubber spatula. Gently sprinkle in the flour and fold that into the mixture. Pour in the cooled butter and fold that into the mixture, being sure to incorporate everything evenly.

Transfer the batter to a liquid measuring cup and pour the batter into each madeleine mold, being sure not to over-fill. (Molds should be about 2/3 full). Bake for 14 minutes or until the edges are golden brown. Remove warm cakes from the pan immediately and allow to cool on a wire rack, scalloped side up. Carefully, re-butter and flour the pan and bake the second batch.

Normal sized madeleine pans hold 12 cakes. Find your pan at a baking supply store or online.

Fresh vanilla seed gives these treats amazing flavor. Slice the bean in half and then run the blade of your knife down the middle to scrape out all of the seeds.

Some people like them glazed or dusted with sugar but I like them just the way they are.

Soba Noodle Soup

2011-03-22T07:41:00.004-05:00

Sometimes you just need to enjoy something, well, brothy. A healthy, light, brothy soup. Just to feel better. Whether I'm feeling under the weather or just in need of a light meal, a restorative and comfortable bowl of steaming hot soup always hits the spot. A few ingredients and some store bought broth can turn an often times bland dish into a nourishing and delicious meal. A riff on Vietnamese pho, this soup is flavored with star anise, ginger, lemongrass and cinnamon. Shiitake mushrooms give the soup a rich meaty flavor, while the buckwheat soba noodles add an addictive nuttiness. Spicy, healthy, feel-good food. A bowl of hot soup always makes things better.

Soba Noodle Soup
serves 4

3-4 oz soba noodles
6 cups store-bought vegetable broth
4-5 star anise pods
1 cinnamon stick
4 lemongrass stalks, tough ends removed
1 two-inch knob of ginger, cut in half
1 shallot, finely chopped
2 cloves of garlic, finely chopped
2 Tbsp soy sauce
1 pint of shiitake mushrooms, stems removed and thinly sliced
1 hot pepper (preferable thai) thinly sliced
1/4 cup fresh cilantro, roughly chopped
lime wedges for serving
cheese cloth
kitchen twine

In a medium to large sauce pot, boil water for cooking the soba. Once boiling, add the soba and cook for 4 minutes. Drain noodles into a colinder and rinse 2-3 times with cold water. Set aside and allow to drain.

Add the broth to a soup pot or large dutch oven set over medium-high heat. Carefully bruise the lemongrass stalks by pounding them with a meat tenderizer or using the flat side of a chopping knife and pounding it with the heel of your hand. You will notice that this releases the juice from the stalks. Lay out your cheese cloth (you'll only need about a 6x6 inch square) and place your lemongrass, star anise, cinnamon stick and ginger on top. Wrap the cheese cloth around the spices to form a bundle and tie tightly at the top with kitchen twine. Place the bundle into the broth, along with the chopped shallot and garlic, and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 20-30 minutes (the longer it simmers, the more flavor you get). Turn the heat back up to high, add the soy sauce, sliced hot pepper and sliced shitakes and allow to boil for 5 minutes. Turn the heat off, add the cooked noodles and serve with lime and fresh cilantro.

Note: This soup is even better heated up the next day.

Earthy shiitake mushrooms give this soup an almost meaty flavor.

Soba noodles, packed with buckweat flour. Nutty, filling and healthy.

It's amazing what a few flavorings can do for this soup.

Feel-good food at its best.

Honey & Pine Nut Tart

2011-03-14T16:11:00.001-05:00

Spring is here, technically. In Minneapolis there is still snow on the ground, ice patches to avoid and that all too familiar chill in the air. Ugh. I'm trying to be patient. It's hard. In the meantime, I made a tart. Not only does this tart have the honor of being one of my husband's most requested desserts, but as an added bonus, its flavors are eerily capable of transporting my mind to another place... a warmer place. One bite and I am taken to a Tuscan villa. A long wooden table is set under a cloudless early evening sky. It is packed with great friends, heaping platters of family-style dishes and many opened bottles of wine. At the end of this magical dinner, a rustic tart is passed around the table, accompanied by a gently whipped rosemary steeped cream. The perfect ending to a perfect dinner on a perfectly warm evening. Sigh. Alright, back to reality and this tart is still sublime. The rich, piney flavor of the toasted pine nuts marries perfectly with the creamy honey custard filling. A slightly sweet and tart rosemary steeped cream plays off the flavor of the pine nuts remarkably well. This dessert is elegant, beautiful, complexly flavored and most importantly, completely irresistible. Glancing out the window, I still see the remnants of winter, but just a slice of this decadent tart and I am reminded that spring is just around the corner.

Honey & Pine Nut Tart with Rosemary Cream
(tart adapted from this recipe)

for the tart crust:
1/4 cup heavy cream
1 egg + 1 egg yolk
1/2 tsp pure vanilla extract
2 1/3 cups flour
1/2 cup sugar
1 tsp kosher salt
1/2 tsp baking powder
1 1/4 sticks (10 Tbsp) cold butter, cut into 1/2 inch cubes

for the tart filling:
1/2 cup sugar
2/3 cup honey
1 tsp kosher salt
1 1/2 sticks (12 Tbsp) cold butter, cut into 1/2 inch cubes
1/2 cup heavy cream
1 egg + 1 egg yolk
1 1/2 cups pine nuts, toasted

for the rosemary cream:
1 cup heavy cream
2 sprigs fresh rosemary
2 Tbsp créme fraiche
1 Tbsp sugar

note: you will need a 10 inch tart pan with removable bottom for this recipe.

for the crust:
In a small bowl, whisk together the cream, egg, egg yolk and vanilla. Set aside. In the bowl of a food processor, combine the flour, sugar, salt and baking powder. Pulse a few times until dry ingredients are combined. Add the cold butter and pulse mixture until it has the texture of coarse meal. In a slow, steady stream, pour in the cream and egg mixture with the machine running. Process until the dough just comes together (the dough may be a bit crumbly). Turn the dough out onto a floured surface and divide into two discs. Wrap each disc in plastic wrap. Refrigerate one disc for 30 minutes. (Freeze the extra disc of dough for a future use).

One the dough has chilled, preheat your oven to 325 degrees. Generously flour your rolling pin and surface and roll the dough out to a 12'' circle, just larger than the tart pan. The dough should be about 1/8 inch thick. As you roll, move your dough around to prevent it from sticking to your surface. Carefully transfer the dough to the tart pan and gently press it in evenly, leaving no holes. If the dough forms holes or cracks, simply patch them up with excess dough. When you've finished pressing the dough into the pan, run your rolling pin over the top of the pan to cleanly cut off any excess dough. Place the prepared pan in the freezer while you make the tart filling.

for the filling:
In a medium sauce pan, bring the honey, sugar and salt to a boil over medium-high heat. Whisk until the sugar dissolves. Add the cold, cubed butter and continue whisking until the butter has melted and incorporated into the mixture. Remove pan from the heat and allow to cool for 30 minutes. Once cooled, whisk in the cream, egg and egg yolk.

Remove prepared tart pan from the freezer and place it on a rimmed baking sheet. Pour the pine nuts into the tart pan, spreading them evenly. Pour the honey custard mixture over the pine nuts. Bake the tart for 1 hour. The center of the tart may still be a bit wobbly, but should be golden brown. Allow tart to cool completely before removing the tart from the pan. Serve at room temperature with rosemary cream (below).

for the rosemary cream:
In a small sauce pan, bring 1/2 cup of the heavy cream and 2 rosemary sprigs to a slow simmer over medium heat. Once bubbling, turn off the heat and allow the cream to steep for about 15 minutes. Transfer cream and rosemary to the refrigerator to cool completely. Once cooled, strain the cream into a large bowl. Add the additional 1/2 cup of cream and whip (using a whisk or hand mixer) until it just begins to thicken. Add the sugar and créme fraiche. Continue to whip until thick but not stiff. You still want the cream to have movement.

Pulse cold butter into the flour mixture.

Your dough may appear dry and crumbly but don't worry, it is supposed to look this way.

Whisk the cold butter into the boiling honey syrup. The beginnings of an amazing custard-like filling.

Toasted pine nuts add an unexpected warmth and richness to this dessert.

Spread pine nuts out onto the bottom of the unbaked shell and then fill with the cooled honey custard.

Fresh rosemary-steeped cream. Whip it into a soft and flavorful topping.

Slice, top with cream and bring on spring.

Chocolate Bouchons

2011-03-06T20:04:00.004-06:00

I first learned of chocolate bouchons from my beloved Thomas Keller cookbook of the same name. Traditionally baked in cork-sized molds (bouchon is French for cork), these decadent morsels are meant to be tiny, two-bite treats. For my first batch of bouchons I decided to buck tradition and make mine a bit bigger, one, because I can certainly eat more than a corks worth of chocolate cake and, two, because I don't own a bouchon tin. Well, I'm very happy with my results and, as far as I'm concerned, the more bouchon the better. These cakes are incredibly rich, luscious and unabashedly chocolaty. They melt in your mouth with their densely moist cake and splattering of chocolate chunks. Make these for anyone who adores dark chocolate and you'll have a friend for life. Make them for dessert at your next dinner party and your guests will swoon. Believe me, you will be glad you made these cakes a bit larger than a cork.

Dark Chocolate Bouchons

adapted from the recipe in Bouchon by Thomas Keller

makes 15 cakes

3/4 cups all purpose flour

1 cup unsweetened cocoa powder

2 tsp fine fleur de sel or kosher salt

1 tsp espresso powder

3 large eggs, at room temperature

1 1/2 cups sugar

1 tsp pure vanilla extract

3 sticks unsalted butter, melted

6 oz dark chocolate, chopped

1/4 cup powdered sugar (optional)

Preheat oven to 350 degrees. Butter and flour a 12 count muffin tin plus half of a 6 count muffin tin. Set tins aside.

Melt butter in a small sauce pan over medium-low heat. Once butter is melted, remove pot from stove to cool slightly. Meanwhile, in a medium bowl, sift together the flower, cocoa, salt and espresso powder. Set aside.

In the bowl of a stand mixer (or in a large bowl using a hand mixer) beat the sugar and eggs at medium speed for 5 minutes or until thickened and light in color. Add the vanilla extract and turn the speed to low. Continuing on low speed, add in half of the dry mixture followed by half of the melted butter. Add the rest of the dry mixture and finish by adding the remaining butter. Remove the bowl from the mixer and using a rubber spatula, mix in the chopped chocolate. Make sure batter is thoroughly mixed.

Using an ice-cream scoop, portion a scoop of the batter into each of the 15 prepared cups. Bake for 23-25 minutes or until the tops are a bit cracked and no longer wet to the touch. Allow cakes to sit in the tins for a few minutes and once they are cool enough to handle, transfer the cakes to a wire rack to finish cooling. If necessary, use a small offset spatula to carefully coax the cakes out of the tins.

If using, pour powdered sugar into a fine mesh sieve and gently shake over the cooling cakes.

note: this recipe can easily be doubled

These cakes have a lot of butter but don't worry, they are so worth it.

Chopped dark chocolate. It doesn't matter if you start with chocolate bars, chips or callets. I prefer chocolate with 60-75% cocoa solids for ultimate richness.

Mix the chopped chocolate into the surprisingly thick and fudgy batter.

Bake until just done and perfectly moist in the middle.

You've just got to try them. Chocolate heaven.

Banh Mi at Home

2011-02-27T11:20:00.006-06:00

Have you ever suddenly realized that there is one dish that you really love, like love to the point of ordering it every time you see it on a menu, but that you rarely make at home? I had that realization the other day about a sandwich I often crave, the banh mi. Warm, juicy, marinated meat tucked into a fresh baguette and topped with a cool carrot and daikon radish slaw. You can't forget the crisp cucumber, sliced jalapeños, fresh cilantro and slathering of spicy mayonnaise. I've had delicious restaurant versions filled with duck pate, tofu or shredded pork. I've even enjoyed a banh mi in hotdog form from Asia Dog at the Brooklyn Flea. No matter how they're made, I really can't get enough of these Vietnamese deli stalwarts. For my own take on the sandwich, I decided to used marinated and grilled chicken. The acidic flavor from the marinade and the char from the grill (or grillpan) create the perfect contrast to the crusty yet tender baguette and cool, spicy toppings. Hearty, cool, spicy hot and complex, these sandwiches are the perfect dose of freshness as we approach warmer weather. There's nothing like fulfilling your cravings at home.

Chicken Banh Mi

Makes 1 full baguette sandwich (serves 2 hungry people)

For the marinaded meat:

2 boneless, skinless chicken breasts

1/4 cup fish sauce

juice from 1 lime

2 Tbsp sugar

2 garlic cloves, minced

1 jalapeño, thinly sliced

For the slaw:

1/4 lb of daikon radish, thickly shredded

2 carrots, thickly shredded

1/8 cup rice vinegar

1/8 cup sugar

1 tsp toasted sesame oil

1/2 tsp kosher salt

For the spicy mayonnaise:

1/2 cup good quality mayonnaise

1 Tbsp hot chili sauce (I use sriracha)

Sandwiches:

1 fresh, crusty baguette, sliced in half

1/2 hothouse cucumber, thinly sliced

Fresh cilantro, roughly torn or chopped

1 jalapeño, thinly sliced or julienned

In a small bowl, whisk together the fish sauce, lime juice, 2 tablespoons sugar and garlic. Place the chicken breasts and 1 thinly sliced jalapeño in a large, resealable bag. Pour the whisked marinade over the chicken. Seal the bag, be sure the marinade evenly coats the chicken and place the bag on a plate or in a bowl to prevent any possible leakage. Refrigerate for 2-4 hours.

Meanwhile, in another small bowl, whisk together the rice vinegar, 1/8 cup sugar, toasted sesame oil and salt. Combine shredded carrots and daikon in a separate, large bowl. Cover both bowls with plastic wrap and refrigerate until you are ready to assemble sandwiches.

Mix the mayonnaise and chili sauce together. Refrigerate until you are ready to assemble.

Once the chicken has marinated, turn your outdoor grill to high or heat an oiled or non-stick indoor grill pan over high flame. Remove chicken from marinade and scrape off any jalapeños that may have stuck to the meat. Grill chicken for approximately 10 minutes (5 minutes per side) or until just done. Remove chicken to a plate and cover with foil while you prepare the other toppings.

Pour a bit of the slaw dressing over the shredded carrots and daikon. Toss to coat and add more dressing, bit by bit, until the slaw is lightly coated.

Remove the chicken to a plastic cutting board and slice into 1/2 inch slices.

Spread the prepared mayonnaise over both sides of the halved baguette. Arrange sliced cucumbers over the bottom half. Top with the chicken then cover with the slaw. Top with cilantro and jalapeño slices. Cover with the top half of the baguette. Slice into portions and enjoy.

Fresh lime juice gives the grilled chicken a fresh, citrusy punch.

Shredded carrots and daikon radish bring a cool crunch and vinegary bite to this sandwich.

A few Asian pantry staples you'll need for this recipe: fish sauce, rice vinegar and toasted sesame seed oil.

Slice it up and enjoy this classic Vietnamese sandwich at home.

I ♥ LA

2011-02-18T07:44:00.002-06:00

Ahhh, California. As soon as I get off the plane at LAX I instantly feel relaxed. I was in LA over the weekend and had a fabulous time. The weather was warm, the sun was shining and the vibe was as laid back as ever. It was the perfect break from the hectic work week and cold weather I've gotten so used to. We walked in the sun, shopped, enjoyed some refreshing cocktails and, of course, ate deliciously all weekend long. Here are a few of my favorites:

Ricky's fish tacos. Ricky sets up shop in a nondescript, open-air lot and fries up the freshest and most delicious fish tacos you'll ever have. Topped with crunchy cabbage, fresh pico de gallo and homemade sauces, these tacos are at once hot and refreshing. They are out of this world.

The Intellegentsia latte at Square One. The perfect morning drink in a cozy and tucked away space in the always hip Los Feliz neighborhood. This latte is deliciously nutty and strong, just the way I like them. Along with the coffee, the breakfast menu is perfection. Using local and organic ingredients, everything we ordered was flavorful, healthy and satisfying. Bring your computer and park it at a distressed wooden table inside, or check out the gorgeous outdoor garden. You'll want to sit, talk, eat and sip coffee all day long.

Pork taco with a side of beans from the famous, James Beard award winning Yuca's taco stand. California, to me, means Mexican food, so that's what I filled up on all weekend. These pork tacos are insanely good. Be sure to grab a pickled jalapeño to munch on too.

Sprinkles cupcakes. Vanilla up top and red velvet below. Pure bliss in my book. Sweet, buttery, moist and pefectly frosted. I have to say that the vanilla is my personal favorite (and the hit of the weekend) but all of their confections are delicious. Yes, we drove to Beverly Hills on a Saturday and waited in line for 30 minutes to snag a dozen of these sweet cakes but it was definitely worth it.

A Box of Chocolates

2011-02-12T10:19:00.001-06:00

Whether you love it, or love to hate it, Valentine's Day is upon us. Chalky-sweet conversation hearts. Homemade paper valentines passed between nervous grade schoolers. Red and pink decorations. Chubby cherub babies flying around shooting their love arrows at the sad and loveless. Despite all of it's artificial sweetness, Valentine's Day does have one perk: Big boxes of chocolates. This year instead of buying the name brand, flavor mapped variety, I decided to make my own. As previously mentioned (here and here) I really love salted caramel. Maybe a little too much. These caramel lovelies are made with lots of sea salt and dunked into the darkest dark chocolate to coat. A generous sprinkling of sea salt tops them off. They are decadent, richly sweet and hold just the right amount of lovely saltiness. Kind of like Valentine's Day itself.

Chocolate Covered Salted Love Caramels
Makes a lot (but that's a good thing)

ingredients
1 cup heavy cream
6 Tbsp unsalted butter
2 tsp sea salt + more for sprinkling on finished candies
1 1/4 cups sugar
1/4 cup water
1/2 cup light corn syrup
12 oz dark chocolate (preferably 72% cocoa), chopped

special tools
candy thermometer

Spray a 9x5 inch loaf pan (glass or metal) with non-stick spray and then line with parchment paper (see photo below). Line a cookie sheet with parchment paper. Set pans aside.

For the salted caramel:

In a small sauce pot, combine the cream, butter and salt. Bring to a simmer over medium heat until the butter is melted and the salt is dissolved into the cream. Turn off the heat and set aside.

In a large sauce pot, combine the sugar, water and corn syrup and bring to a boil over medium-high heat. Cook until the mixture reaches 350 degrees on a candy thermometer. Turn off heat and carefully pour in the scalded cream mixture. The mixture will bubble violently. Carefully stir with a heat-safe silicone spatula and turn the heat back on to medium. Reheat the mixture to 248 degrees (firm ball stage). Once up to temperature, turn off the heat and carefully pour the caramel into the prepared loaf pan. Allow the caramel to set up at room temperature for around 20 minutes and then place in the refrigerator and cool until set, approximately one hour.

Once the caramel has chilled, transfer the caramel from the loaf pan onto a cutting board. Trim the edges of the caramel and carefully slice into strips, widthwise. Continue to cut these strips into cubes. Return cubes to the refrigerator while you prepare the chocolate.

For the chocolate coating:

Create a double boiler by placing a medium sized, heatproof glass bowl over a pot of gently simmering water. Be sure that the glass bowl fits snugly into the sauce pan and that the bowl doesn't touch the water. Add half of the chopped chocolate and melt, stirring occasionally until completely smooth. Remove the bowl from the pot and little by little, add in the rest of the chopped chocolate, stirring until each portion is melted into the warm chocolate. When all of the chocolate is added and melted, continue to stir for another few minutes. Your chocolate should now be tempered. To test, smear a thin layer on a butter knife and place in the refrigerator for 1-2 minutes. If the chocolate on the knife is hard and shiny, you've successfully tempered your chocolate.

One by one, place a caramel on a fork and gently dip into the bowl of warm chocolate. You may have to use a spoon to help coax the chocolate over the caramel. Wipe the bottom of the fork on the side of the bowl and gently transfer covered caramels onto the parchment lined baking sheet to set up. (See my candy bar post for more information on this technique). While the chocolate is still wet, sprinkle the tops with sea salt. Repeat until all of the caramels are dipped. Once finished, place the baking sheet in the refrigerator until set, about 10 minutes. Allow to come to room temperature, box up and enjoy.

Using a loaf pan makes the caramel the perfect thickness for cutting into candies.

Trim the edges, cut into strips and then cut into cubes.

Deep, dark chocolate pairs so well with the sweet caramel.

Package up these homemade chocolates for your Valentine. . .

Or keep them for yourself!

Sunday Blues

2011-02-04T17:34:00.001-06:00

Not much gets me as excited as a tall stack of steaming hot blueberry pancakes on a cold Sunday morning. A generous pat of creamy butter and a long pour of real maple syrup. This Sunday, after rolling out of my warm bed, I decided to indulge in one of my favorite breakfasts. Sweet blueberries sprinkled into a tangy, buttermilk batter. A bit of melted butter in the batter gives added richness. I've found that a good-old electric griddle works the best for cooking your cakes perfectly. Golden-brown, crisp around the edges and tender in the middle. Warm, filling and sweet. So good, they almost made me forget that Monday was around the corner.

Blueberry Pancakes
(adapted from this recipe by Martha Stewart)
makes approximately 12 pancakes

2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
3 tablespoons sugar
2 large eggs, at room temperature
3 cups buttermilk, at room temperature
4 tablespoons melted butter + 1 tablespoon melted butter for brushing the griddle
1 cup fresh blueberries (optional)

Preheat your oven to 175 degrees. Place an oven-proof platter in the oven. Preheat an electric griddle to 375 degrees. (Alternatively, heat a non-stick pan on the stove over low-medium heat).

In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. In a small bowl or large, liquid measuring cup, measure 3 cups of buttermilk and add the eggs. Carefully whisk the buttermilk and eggs just until the eggs are gently beaten up. Add the wet mixture into the flour mixture. Add the 4 tablespoons of melted butter to the mix. Gently whisk together, being sure not to over-mix. You want your batter to have lumps.

Once your cooking surface is preheated, brush your cooking surface with some of the reserved 1 tablespoon of melted butter. Using a small ladle or measuring cup, carefully pour your batter onto the cooking surface. After pouring the batter, sprinkle fresh blueberries onto the pancake batter. Once the top of your pancakes begin to bubble and a peek under the edges shows that the cakes are golden, carefully flip the pancakes. Once done on the other side, remove pancakes to the preheated platter in the oven. Continue cooking your pancakes until the batter is gone.

Serve warm with butter and real maple syrup.

A few simple ingredients and you can make one of the all-time best breakfasts.

Be sure not to over-mix your batter, the lumps make these pancakes fluffy.

Tart, sweet blueberries pair incredibly well with this tangy, buttermilk batter.

Brush your griddle with melted butter to ensure that your pancakes cook to a lovely golden brown.

The secret to good pancakes is cooking them low and slow.

Golden brown and fluffy.

A stack of these and my day is off to a great start.

Spaghetti Amore

2011-02-01T17:19:00.006-06:00

Why is it that some of the simplest recipes are some of the most delicious? Pureed tomatoes, dried pasta, fresh basil, garlic, parmesan and olive oil. Done. It is so incredibly good, I could eat this pasta every day. Don't let the bland appearance fool you. It is addictive. Any season, any day, any mood, anytime, this pasta can, does and will make me very happy. Try it, you'll see.

Tomato Basil Spaghetti
(adapted from Scott Conant's tomato-basil spaghetti at Scarpetta restaurant)
Serves 2

1 1/2 cups pureed plum or pear tomatoes (I use Alessi brand Prima Passata strained tomatoes)
kosher salt
1/2 cup olive oil
3 garlic cloves, whole
3 sprigs fresh basil plus 4-5 leaves cut in chiffonade
pinch of red pepper flakes
3/4 lb dried spaghetti
1/2 cup grated parmesan (preferably Parmigiano Reggiano)

Fill a large pot with water, add a handful of kosher salt and bring to a boil.

Next, pour the olive oil into a small sauce pot and add in the garlic cloves, basil sprigs and pinch of red pepper flakes. Bring to a slow simmer over very low heat, making sure not to burn the garlic.

Meanwhile, pour the tomato puree into a large saute pan and bring to a simmer over medium heat. Allow the puree to reduce as the oil cooks and the water comes to a boil.

Add the pasta to the water once it comes to a rapid boil. Cook until al dente, or one minute less than the instructions on the package suggests.

Once the pasta is cooking, add two or three tablespoons of the basil oil to the tomato puree and whisk in until incorporated. When the pasta is done cooking, using a slotted pasta spoon (or something similar) remove the pasta from the pot and transport it directly into the saute pan with the tomato sauce. It is alright if a bit of pasta water gets into the tomato puree. Stir the pasta and sauce together until the pasta has absorbed the sauce. Add most of the grated parmesan and chiffonade of basil to the pasta, reserving a little of each for garnish. Toss the pasta until evenly mixed.

Serve immediately, sprinkled with the remaining cheese and basil.

Note: Keep the leftover basil oil in the refrigerator for your next batch of spaghetti, to drizzle over grilled fish or to use in vinaigrettes.

This jar of pureed tomatoes is a time-saver. Feel free to buy canned whole plum tomatoes and puree them yourself.

Olive oil infused with fresh garlic, basil and a bit of pepper flake gives this pasta richness and a fresh, herby flavor.

The key is to stir the pasta until the sauce is almost entirely absorbed.

Heaven in a pasta bowl.

Doughnut Muffins

2011-01-26T21:44:00.003-06:00

Could anything really be better than a doughnut muffin? It just sounds perfect. I recently made these delicious treats and it was hard to stop eating them. You can create your own doughnut-y version of these by either rolling the baked muffins in a mixture of cinnamon and sugar or dipping them in a sweet, buttery glaze. They are mixed with a hint of nutmeg which gives them an amazing warmth. Soft, buttery and ever so slightly spiced. They're certainly not just for breakfast, although they are delicious first thing in the morning with coffee and some good jam. They are also acceptable as a mid-afternoon snack, a dessert or even a midnight snack. Really, you are allowed to eat them at all hours of the day. At least that's what I tell myself.

Doughnut Muffins

(adapted from this recipe by Kathleen Stewart)

makes 12 large muffins

1 1/2 sticks unsalted butter, softened

3/4 cup sugar

2 large eggs, at room temperature

3 cups flour

2 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1/2 tsp nutmeg, preferably freshly grated

1/8 cup buttermilk, at room temperature

3/4 cup whole milk, at room temperature

For cinnamon sugar topping:

3-4 tablespoons butter, melted

1 cup sugar

1 tsp cinnamon

For butter glaze:

4 tablespoons butter, melted

1 cup powdered sugar

1/4 tsp pure vanilla extract

2 tablespoons hot water

Preheat the oven to 350 degrees. Butter a 12 cup muffin tin, or line with cupcake wrappers.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg. Set aside. In a small bowl mix together the buttermilk and whole milk. Set aside.

In the bowl of an electric mixer (or in a large bowl, using a hand mixer) cream the butter and sugar on medium-high speed until light and fluffy. With the mixer on medium, add the eggs, one at a time. Scrape down the mixture with a rubber spatula to ensure that it is all incorporated.

With the mixer on low, add in half of the flour mixture. Next, add in all of the milk mixture. Continue to add the rest of the flour mixture and turn the mixer off just before the flour is fully incorporated. Remove the bowl from the mixer and continue to gently blend the batter together with a rubber spatula.

Using an ice cream scoop, divide the batter between the 12 cups. Bake the muffins until set or 30-35 minutes.

Once the muffins have cooled enough to handle, either brush the tops with butter and then roll in cinnamon sugar mixture or dip them in glaze made by whisking the glaze ingredients (listed above) until smooth.

My Grandma Wolbrink taught me to always freshly grate my nutmeg for the best flavor. A microplane makes easy work of this.

Fluffy, unadorned muffins fresh from the oven.

Brush the tops with melted butter.

Then roll in cinnamon sugar.

Or dip in a buttery glaze. Anyway you make them, they are delicious.

Kitchen Loves

2011-01-18T18:31:00.003-06:00

With all of this cold weather outside, I've found myself pottering about the kitchen even more than usual. Cooking, baking and organizing all, generally, while thinking of what to make myself as a snack. As my healthy new year resolutions fade, I find myself drawn to more decadent and filling comfort food recipes, tools, and ingredients. Here are a few I'm particularly loving at this moment:

Cold fig preserve and cheddar sandwich.

A simple snack that has become one of my current favorites: tear off a piece of crusty baguette, split it in half, slather with fig preserves and top with slices of the sharpest white cheddar. So good. If you have the time, throw it in the panini press for an amazing grilled version. But I usually can't wait that long.

Homemade vanilla bean sugar.

Simply fill a jar with sugar and add to it split vanilla bean pods that you've used in recipes. Just keep adding pods and refilling the sugar as you use it. Sweet, fragrant and so versatile. Add this sparkling mix to a bowl of warm oatmeal, boil it with equal parts water to make a vanilla bean simple syrup to sweeten iced tea or cocktails, whisk it into your pancake batter, add a little to your morning latte or, my personal favorite, generously sprinkle it on buttered bread before toasting it under the broiler. Heaven.

Rimmed baking sheets.

I can't get enough of these. Nothing is better for roasting chopped vegetables. Line them with parchment and they become ace cookie sheets. Roast a chicken effortlessly, the rim catches any drips. Perfect for brownies. The list goes on. I love these things.

White truffle butter.

Anyone who knows me knows about my affinity for truffles. Especially Italian white truffles. Unfortunately, at around $1000 a pound I'm not exactly shaving them over my risotto every night. But I wish I were. As luck would have it, there is a much more affordable option - truffle butter. Creamy butter dotted with chunks of real truffle. Perfection. Lightly brown a healthy scoop of it in a large skillet and toss with freshly boiled pappardelle pasta, shaved parmigiano reggiano, black pepper and fresh parsley for an amazing and quick meal. Rub it under the skin of a chicken before your roast it. Spread it on sliced, crusty bread, top with gruyere cheese and make yourself a delectable grilled cheese. Pure bliss.

Cheese and herb refrigerator crackers.

Refrigerator crackers. So rich, delicious and a great make-ahead appetizer. Mix up this easy dough, roll into a log wrapped in parchment paper, refrigerate, slice and bake. Make a few batches and freeze. Keep a few batches on hand and quickly slice and bake off when unexpected guests arrive. They are herby, cheesy and so tasty. Like small savory cookies. Use any cheese and any herb, you really can't go wrong.

Winter Blues

2011-01-11T07:36:00.001-06:00

We have had an unusually cold and snowy winter. Normally, I am one to embrace the picturesque snow and seasonally cold weather, but this year the sub-zero temperatures have forced me into wishing for an early spring. Well, nothing warms me up or helps me to appreciate winter like a hot bowl of soup. I came upon the recipe for this blended lentil soup and was surprised by how easy it is to make. More importantly, it is healthy and quite delicious. Smokey from cumin with a subtle kick from cayenne pepper. Lentils give it a hearty texture and an earthy flavor. It is perfect right out of the pot or reheat it for a perfect take-to-work lunch or quick, weeknight dinner. Best of all, it will make this chilly winter a bit more bearable.

Lentil Soup
serves 4-6
(adapted from the recipe by Matthew Stupey in the January 2011 issue of Food and Wine Magazine)

1 1/2 Tbsp olive oil
1 yellow onion, chopped
2 large garlic cloves, finely chopped
2 large celery ribs, chopped
2 large carrots, chopped
1 large Idaho potato, peeled and chopped
1 1/4 cups lentils
6 cups vegetable or chicken stock (or broth)
1 tsp ground cumin
1/2 tsp cayenne pepper
juice from half a lemon
kosher salt and freshly cracked pepper

In a soup pot or large dutch oven, heat the olive oil over medium heat. Once the oil has heated, add the onions and saute until soft, stirring frequently. Add the chopped garlic and saute for another minute. Add the celery and carrots and cook for five minutes more, stirring occasionally. Add the potato, lentils and stock or broth and bring to a boil. Turn the heat down, cover and simmer the soup for 40 minutes. Using an immersion blender, blend the soup until it is completely pureed. Stir in the cumin, cayenne and lemon juice. Season to taste with salt and pepper.

Dry lentils become hearty, soft and earthy when simmered in broth.

Sauteed vegetables give flavor and body to this soup.

Perfect for a cold winters afternoon.