Pearl and Pine

how to spend an afternoon in portland

2012-02-22T08:11:00.000-08:00

On Monday, Jimmy and I woke up and decided that Portland sounded nice.

Portland always sounds nice on a Monday.

Plus, we both had the day off and we were both craving a change of pace, so we showered, grabbed coffee, and jumped in the car.

Three hours later we arrived.

The afternoon was spent trying new restaurants (like this one and this one) and ducking in and out of bookstores and coffee shops.

We waited out the rain, and made our favorite vintage circuit, and I picked up a used copy of this book (and this one too).

Although, I’m quite sure that their previous owners were completely crazy because I can’t imagine parting with either. Ever.

It was a quick visit but it was just what we needed and I can’t wait to go back.

Freshly Squeezed Meyer Lemonade

2012-02-18T09:34:00.000-08:00

It’s been rainy here. All week. And I’ve been craving tomatoes.

I do not believe these things correlate. I just really miss tomatoes.

February always seems to be the time of year when I begin to get those winter blues. I like the season’s opening weeks- the scarfs and the first snowfall, the long braises and the cozy nights. But by the time February rolls around I start to tire of the hard starchy vegetables and the bitter greens and the lack of sunlight.

Luckily mother nature seems to have these things pretty well figured out because right as winter begins to wear on me, she delivers things like blood oranges and tangerines and grapefruits and so, so many lemons. And I find, if I set my sights on citrus, I can carefully maneuver myself through most bouts of winter despair.

Freshly Squeezed Meyer Lemonade
Adapted from White on Rice Couple

This here Meyer lemonade is a winter dream-come-true. Sunshine in a clinking glass: low on sweet, high on fresh, and so, so soothing. It almost makes me wish that winter would stick around a bit longer. Almost. Lets not get carried away.

The original posting of this recipe calls for a few fresh sprigs of rosemary to be thrown into the mix. If you happen to have some hanging around do let me know how it is…

½ cup freshly squeezed Meyer lemon juice (from about 5-6 medium Meyer lemons), be sure to save the rinds for extra flavor

1/3 cup sugar

4 and 2/3 cups water, separated

First, make a simple syrup by combining 2/3 cup water with the sugar in a small saucepan. Stir together and bring to a simmer. Let simmer for 20 seconds or until mixture is clear and remove from heat. Set aside to cool.

Pour the Meyer lemon juice through a fine mesh sieve into a pitcher. Add the remaining 4 cups of water and cooled simple syrup and stir to combine. Add a few Meyer lemon rinds to the mixture. Serve in glasses over ice.

Masala Chai Tea

2012-02-14T08:29:00.000-08:00

This weekend, as Jimmy settled into work, and the clouds settled back in over the city, I settled into the couch.

It took until Saturday afternoon for me to realize how much I needed a quiet weekend like this. No hustle. No bustle. Just me, Annie Proulx, my Elliot Smith playlist, and my new favorite masala chai tea recipe courtesy of The Kitchn.

Masala Chai Tea

I love this recipe because you can really play with the flavors to make it your own. The original post calls for a few slices of fresh ginger to be thrown in with the spices but seeing as I have a terrible ginger allergy and didn’t much feel like going to the hospital this weekend, I avoided it. Although, I do imagine it would be a lovely way to spice things up. The ginger…not the trip to the hospital. This recipe makes one 8oz mug of tea.

¾ cup water

2-4 whole green cardamom pods, smashed

1-2 pieces star anise

1 cinnamon stick

1-2 thin slices fresh ginger (optional- see rant above)

¾ cup milk

1 ½ teaspoons loose black tea leaves

Sweetener of choice (honey/sugar/maple syrup) to taste (optional)

In a small saucepan combine the water, cardamom, star anise, cinnamon stick, and fresh ginger (if you are using). Bring to a boil and then lower heat to simmer for a few minutes until the mixture is fragrant to your liking. Add the milk and tea leaves and simmer for another minute or two. Turn off the heat and let mixture steep for a few minutes. Pour into a mug through a fine mesh sieve and discard the leaves and spices. Add sweetener to taste.

breakfast quinoa with toasted coconut, pecans, and dried fruit

2012-02-08T15:25:00.000-08:00

Want to know what’s in our fridge? A whole lot of ‘what the heck am I supposed to do with that’ and ‘uh, sweetie, what was this?’ A jar with less than a teaspoon of jam. Expired salad dressing. A plastic container that I’m scared to open. It’s a glamourous life we lead.

When it comes to returning to chilly Seattle after a week on the beach, all I have to say is thank holy heavens for a pantry friendly breakfast. And thank holy heavens for quinoa.

Isn’t it charming? In a rustic sort of way? A little rumpled here and there but 100% loveable. It’s the kind of breakfast that makes you want to curl up on a porch swing, wrap yourself in a flannel blanket, and listen to the breeze flip through the trees. Unfortunately I have neither porch nor do I have any flannel, but I’m working on it.

Breakfast Quinoa with Toasted Coconut, Pecans, and Dried Blueberries
Adapted from Joy the Baker

Consider this recipe more of a breakfast guideline. There’s a lot to play with here and you can add any nut, fruit, or milk you like. Dried cherries would be lovely, I’ll bet, as would chopped dried apricots. And fresh fruit would be stunning too, if you have that sort of thing available.

A note on cooking quinoa: this is how I like to do it. I’ve found that more time, lower heat, and less water yields a fluffier quinoa. However, if you are short on time, more water and higher heat is the way to go.

1 cup quinoa of choice

1 ¼ cup water

2 tablespoons applesauce

3 tablespoons shredded coconut (sweetened or unsweetened)

4 tablespoons coarsely chopped pecans

¼ to ½ cup (or more) dried or fresh fruit of choice

Milk to taste (optional)

Brown sugar to taste (optional)

Place a rack in the center of the oven and preheat to 375 F. Soak quinoa in a medium bowl for about 15 minutes then rinse in a fine metal strainer for about a minute (If you buy pre-rinsed quinoa you can skip this step).

Combine quinoa and 1 ¼ cups of water in a medium saucepan (see note about liquid measurements above). Bring to a simmer and then reduce heat to low. Cover and cook for 20-30 minutes or until quinoa looks fluffy and all excess water is gone.

While quinoa is cooking, line a baking sheet with parchment paper and spread coconut in a single layer across baking sheet. Toast the coconut for about 5 minutes. Check on coconut regularly making sure that it doesn’t burn. Remove from oven when browned and fragrant and place in a small bowl. Next, place pecans on the baking sheet and toast for 6-10 minutes until browned and fragrant. Remove from oven and let cool in a small bowl.

Combine quinoa, applesauce, pecans, coconuts, and fruit in bowl(s). Add milk and/or sugar to taste if desired. We found this was the perfect amount for two moderate servings.

Costa Rica

2012-02-06T08:52:00.000-08:00

We left Seattle tucked snuggly under a foot of snow...

and made our way to sunny Costa Rica.

It didn’t take long to settle in.

There were expansive beaches,

pretty sunsets,

and poolside bars.

We made lots of new friends

(some we liked more than others)

and we soaked in time with family.

We sipped wine at cafes on the beach

took in the view

and wished vacation would never end.

snow days & molasses cookies

2012-01-18T16:33:00.000-08:00

Truth is, I still think snow is magical- the flutter of winter air and the flawlessness of it all. It never tires on me. I love how it makes the city all kinds of pretty. Sort of like the perfect outfit- you know, the one you’ve kept in your closet for years. The one that has the ability to hide the less than perfect bits and enhance all else.

When it snows like this in Seattle, it seems as though the world almost pauses. We forget the normal for a little. Kids sled down the street, work slows down a bit, hot drinks are sipped, and cookies are baked. Which, really, is a perfect time to tell you about the ones I made this weekend.

Snappy and sweet with a good punch of spice and sticky with molasses- Martha really comes through with these. I should maybe tell you that because of their lacy bite and chewy centers, they make excellent bookends for a big spoonful of ice cream. But I won’t, because it would be dangerous. Okay?

I hope that these keep your bellies full for a while, friends, because I am going on vacation(!) in two days (!) Hope you all have a lovely week.

Chewy Molasses Spice Cookies

Recipe by Martha Stewart

2 cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 ½ cups sugar, divided

¾ cup (1 ½ sticks) unsalted butter, room temperature

1 large egg

¼ cup molasses

Preheat oven to 350 F. Line two large baking sheets with parchment paper and set aside. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Place ½ cup of the sugar in a shallow bowl and set aside.

In the bowl of an electric mixer, beat the butter and remaining cup of sugar until combined. Add egg and continue to beat until fully combined. Then add molasses until combined. Reduce speed to low and gradually mix in dry ingredients until a soft dough forms.

Scoop up dough one tablespoon at a time and roll into a ball. Roll each ball in reserved sugar to coat. Arrange balls of dough on prepared baking sheet, about 3 inches apart. Bake, one sheet at a time, until the edges of cookies just become firm (about 10-15 minutes). Cool one minute on baking sheet and then transfer to a wire rack to cool completely.

roasted brussels sprouts with lemony browned butter

2012-01-14T15:20:00.000-08:00

One of my favorite things about winter is the return of brussels sprouts.

It wasn’t always this way. I used to live in a world where the mere thought of a sprout crossing my lips would send me running. I’m not sure when the change took place but these days I am always happy to make their acquaintance. I’ve been stuck on the same recipe for awhile and was pretty much ready to rest on my laurels when I came across Molly Stevens version in her latest book All About Roasting.

You start by oven roasting a pile of brussels sprouts, which if you are me already has you sold. Once you have them browned on one side and shiny emerald green on the other. You bang them around with a little browned butter and add some lemon to close the deal. The butter is sweet and nutty and belies the earthy bitterness of the brussels sprouts. Topped with a little parmesan and scooped up on a hunk of crusty bread, they might be all you need for a warm dinner on a cool night.

Roasted Brussels Sprouts with Lemony Browned Butter
Adapted from All About Roasting by Molly Stevens

Molly's original recipe calls for mustard seeds and capers. I had none at the time but I would imagine both would pair beautifully with this dish.

1 pound Brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1-2 teaspoon fresh lemon juice, plus more if needed

freshly shaved parmesan to taste

Position a rack in the center of the oven and heat to 425 degrees F. Line a heavy-duty rimmed baking sheet with parchment paper.

Depending on their size, cut the Brussels sprouts in halves or quarters; you want them to be small enough to be bite-sized. Place in a large bowl and toss with the olive oil and salt and pepper to taste. Arrange the sprouts in a single layer on the baking sheet. Don't worry if some of the leaves fall off, they will crisp up and add a lovely crunch to the dish.

Roast the brussels sprouts in the oven, turning once or twice with a heat-proof spatula, until the sprouts are tender throughout and smaller bits or leaves that have fallen off are browned and crunchy, 20 to 25 minutes. Test for doneness by piercing a sprout with the tip of a paring knife, or simply eat a piece right off a handy fork.

Meanwhile, make the browned butter. Melt the butter in a small skillet or heavy saucepan (it should be no more than 6 inches across or the butter will burn). Cook over medium heat until the butter is melted. Increase the heat to medium-high, and cook, watching the pan carefully and swirling frequently, until the butter begins to foam, turns golden brown, and begins to give off a nutty scent (about 2 minutes). Add the lemon juice (the butter will sizzle) and immediately remove from the heat. Season with salt and pepper to taste and keep warm until the Brussels sprouts are ready.

Transfer the Brussels sprouts to a serving dish and add the browned butter. Toss to coat. Taste for salt, pepper, and lemon juice. Add the shaved parmesan to taste and serve immediately.

moments

2012-01-11T21:38:00.000-08:00

This weekend I flew home to Arizona to spend some time with my family. We celebrated new transitions and birthdays and we unwrapped presents under a makeshift holiday ficus tree.

Oh, and my mom finally made me clean out my childhood closet. You wouldn’t believe the things I found: so many old pictures, and boxes of hand written letters, playbills, and vacation mementos, and well hidden bottles of booze (we had a good laugh about that one).

It was strange going through all those memories- emotional, and funny, and exhausting all wrapped up in one small closet. It got me thinking, though, about how easily things are lost. Of how memories and feelings sometimes falter in the space from one decade to the next.

And you know what else? It sort of reminded me that life is more or less just a collection of moments. Moments that lead to a collection of events that lead to the stories that make up our lives. Its sort of a simple thought but I found it comforting.

And I’m glad that I have this blog to record some of those memories because I don’t think I’ll ever have enough closet space to store them all.

perfect bourbon sidecar

2012-01-09T18:11:00.000-08:00

Have I ever told you about Sun Liquor? It’s this lovely little bar right down the street from our apartment. It’s the kind of place where you walk up to the counter, tell the bartender what you feel like, and let him go crazy. It’s also the kind of place where even the simplest of cocktails are made with the utmost precision.

It was here, not too long ago, that I discovered my love for bourbon. You see, I had a habit of turning my nose up at anything brown in the liquor department- blame it on too much spiced rum in college. But those Sun Liquor bartenders can be quite persuasive and when I said I wanted a drink with citrus, he said he was making a bourbon sidecar, and there were no two ways about it- I’m a real pushover, I know.

I apprehensively took that first sip and then I immediately had to have another. It seems that, when paired with freshly squeezed citrus, bourbon isn’t all that bad. In fact, it's really quite good. That same week I went out and bought my very own bottle of bourbon, vowing to give it another chance- which I did, several times over. So really, in a way, the Sun Liquor sidecar has been my gateway drug for many a bourbon cocktail. In fact, its what I’m going to be drinking for the rest of the winter. Starting riiiight… now.

Perfect Bourbon Sidecar
Recipe from The New York Times

At home, I typically serve this drink in whatever glass I can find, but at Sun Liquor, they put it in a pretty sugar-lined martini glass. To be honest, I like it so much that I would most likely drink it out of the bartenders cupped hands, so feel free to serve it any way you like.

1 ounce freshly squeezed lemon juice plus extra for rim of glass
1 ounce good bourbon ( I like Bulleit)
1 ounce Cointreau
Sugar for rim of glass (optional)

Prepare your glass by rubbing the rim with a little lemon juice. If desired, place glass rim side down on a plate with sugar and twirl it around until the edge of glass is lightly covered in sugar. Fill a shaker with ice and add the lemon juice, bourbon, and Cointreau. Put the lid on tight, flex your muscles, and shake the heck out of it- this will get you the pretty pieces of ice on the surface of your drink. Fill your glass and sip away. Recipe makes one cocktail.

**Congrats to Jaclyn from Cooking Classy for winning the Eleven Madison Park Cookbook!! If you haven't seen her lovely blog head on over and check it out now!!

blood orange yogurt cake

2012-01-05T18:37:00.000-08:00

I spent some time yesterday staring out the kitchen window and wondering at what comes next.

The number of ways I am nervous about the transitions ahead are too many to count. I wish I could accept change more easily.

I'm rolling with it.

Lucky for me, cake helps. Especially a sturdy, rustic one like this. The citrus is bright and warming and the course crumb is perfect for an evening snack or paired with your morning coffee.

Yes. I ate cake for breakfast. What? Did you want me to let it go stale?

Blood Orange Yogurt Cake
Adapted from The Greyston Bakery Cookbook via Joy the Baker

The original recipe calls for pink grapefruit verses the blood oranges. I would imagine this cake would do well with any citrus. I'm thinking about making it again with tangerines. I also substituted a cup of all purpose flour for whole wheat flour. This was in part because I ran out of all purpose flour halfway through baking but also because I love the the rustic texture and nutty flavor it gives to cakes.

1 cup all purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

1/4 teaspoon salt

2 eggs

3/4 cup granulated sugar

1 cup greek yogurt

1/3 cup vegetable oil

1/2 cup freshly squeezed blood orange juice

1 tablespoon blood orange zest

(Both the juice and zest will most likely require about 2 medium blood oranges)

1 teaspoon vanilla extract

3 tablespoons powdered sugar

(plus extra for garnish)

Position a rack in the center of the oven and preheat the oven to 350 F. Grease a medium-sized loaf pan and set aside. You can also use a 10-inch spring form or bundt pan. Just be sure to grease and flour well.

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

In another medium bowl combine the granulated sugar and blood orange zest. Make sure your hands are clean then rub the zest into the sugar until it is nice and fragrant.

In a large bowl or in the bowl of an electric mixer, beat the eggs and sugar/zest mixture until they are thick and pale yellow. Add the yogurt, oil, 1 tablespoon of the blood orange juice, and vanilla extract. Continue to mix until well combined. Add the flour mixture and stir to combine (if using an electric mixer, use the paddle attachment to combine the flour).

Pour the batter into the prepared pan, smoothing the top with a rubber spatula ( I forgot to do this and the top of my cake was lump city!). Bake for 30-40 minutes, or until the top is golden brown and a wooden skewer comes out clean when inserted near the center. Place the pan on a wire rack for about 10 minutes to cool. Run a knife around the edge of pan to loosen the cake and then ease out of pan. I just turned my loaf pan upside down. The cake was sturdy enough to be flipped right back over. Continue to cool completely on the wire rack.

In a small saucepan, combine the powdered sugar and the remaining blood orange juice and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for about 10 minutes, or until the glaze is just slightly thickened. Remove from heat.

To finish the cake, place it on your serving plate. Pierce the cake all over the top with a skewer and pour the warm glaze slowly over the cake, using a pastry brush to help guide where it goes.

Cake can be stored at room temperature, wrapped well for about 2 days.

Eleven Madison Park: The Cookbook and Gougères

2012-01-03T17:37:00.000-08:00

Some people become free spirits the moment they enter the kitchen. And let me be clear about this, I am not one of them. I was the seven-year-old who, when baking cookies, decided that salt could be substituted for sugar because, you know, they pretty much look the same.

In this fashion, I learned to cook by falling, getting up, and trying again. To this day I continue to crave organization and structure in the kitchen. I follow recipes so closely at times that I’m pretty sure if a step said “spread sauce on face”, I would do just that.

Enter the Eleven Madison Park Cookbook…

It is, in a word, stunning. Luminous photographs grace the sturdy matte paper making it a perfect book for both kitchen and coffee table.

Written by Chef Daniel Humm and manager Will Guidara, it’s exactly what you would expect from the award winning restaurant located on countless bucket lists. The recipes focus on fresh and seasonal ingredients and although they are geared towards a higher kitchen skill (and kitchen gadget budget) there’s a lot that the average home cook can take away. The layering of the flavors and the attention to detail is inspiring, walking a beautifully fine line between simple and complex. It’s the kind of cookbook that makes you want to be a better cook, sending you back into the kitchen to try and try again.

Oh, and it can be yours!

Just leave me a comment either here and/or on my facebook page and let me know that you want it. I’ll pick a winner at random and make an announcement a week from today.

**Update! Congrats to Jaclyn from Cooking Classy for winning this giveaway. Check out her lovely site whenever you have a chance!!

Gougères
makes 32

When I first read through this cookbook, I thought, 1) its gorgeous and 2) I will never in my life be able to cook anything from it. However, upon second glance, I noticed that there are a lot of recipes, and pieces of recipes, that are just perfect for any home cook. Take these Gougères, for example. They are nothing short of dreamy with a light custardy crumb. And although I followed the recipe (as usual) to a tee, there are a lot of options to de-fancify them. For instance, regular old sea salt will do just fine in place of the fleur de sel, and I would imagine that a sharp cheddar would replace the Gruyere beautifully. The excess dough freezes well too. I divided mine up between several baggies making it perfect for pulling out to defrost whenever the mood strikes.

2/3 cup butter

1 teaspoon salt

1/8 teaspoon nutmeg

1 pinch cayenne pepper

2 cups bread flour

1 cup plus 2 tablespoons grated Gruyere cheese

5 eggs

1 egg yolk

1/3 cup cream

Fleur de sel

Preheat the oven to 425 F and line a large rimmed baking sheet with parchment paper.

In a medium saucepan, bring 1 1/3 cups of water to a boil with the butter, salt, nutmeg, and cayenne. Add the flour and incorporate with a spoon as the mixture thickens. Cook the dough on the stove for about 2 minutes over medium heat.

Place 1 cup of the Gruyere in a medium bowl, or in the bowl of a stand mixer fitted with the paddle attachment. Add the cooked dough to the cheese and mix until the dough stops steaming.

In a separate mixing bowl whisk together the eggs, egg yolk, and cream. Add the egg mixture 1/3 cup at a time to the dough. Fully incorporate each addition before adding the next.

After all of the eggs have been incorporated, transfer the dough to the prepared baking sheet. To do this you can either use a piping bag, fitted with a pastry tip with a 1/2 inch round opening, or simply scoop the Gougères into silver-dollar-sized heaps. Top each Gougère with a pinch of the remaining 2 tablespoons Gruyere and a sprinkle the fleur de sel. Bake for 12 to 14 minutes, until golden brown. Serve warm.

2011-12-30T13:06:00.000-08:00

hi friends

hope your new year is all kinds of happy

see you in 2012

snowy nights

2011-12-27T17:00:00.000-08:00

This weekend Jimmy and I hopped in the car and headed north. We passed red brush and scrub pine, sweeping bays and frozen lakes, and we arrived in Whistler just as the snow began to fall. It was a dreamy holiday weekend filled with snowy nights, fast hills, and lots of wine.

We didn’t have much time for holiday cooking but I did manage to sneak in these easy treats for the road. They are a perfect combination of salty and sweet and can be thrown together at the very last minute.

I would also like to note that they make a perfect travelling companion as they can be easily shoved in your mouth when you feel any sort of urge to make a comment regarding how fast your husband is driving on what is apparently a very icy road. Not that I did that or anything…

Pretzel Turtle Candies

Growing up I used to eat Turtle candies by the handful and these are a stunning approximation given how easy they are to throw together. I got the idea from a co-worker, but a quick google search produced heaps of recipes. In truth there isn’t much of a recipe to follow so I left the amounts blank. Just make sure you have an equal number of each.

mini pretzels

chocolate covered caramel candies

pecans

Preheat the oven to 300 F and line a baking sheet with foil. Place desired number of mini pretzels on prepared baking sheet and top each with a piece of chocolate covered caramel candy. Warm in oven until chocolate just begins to look shiny, about 3-4 minutes. Remove from oven and press pecans into the top of each piece of chocolate. You’ll want to press it enough so that the chocolate flattens into the pretzels. Cool on baking sheet for about 10 minutes, then transfer baking sheet into the fridge for another 20 minutes, or until the chocolate sets. Store candies in an airtight container.

happy

2011-12-23T21:20:00.000-08:00

I hope that wherever you are this holiday season that your days are both merry and bright and filled with all kinds of coziness. I hope there are bubbly drinks, friends and family, and lots of laughter.

No matter how you celebrate- with twinkling lights or flickering candles, piles of snow or long stretches of sand, ice-covered lakes or warm ocean breezes, pretty slices of cake or chinese food and a movie- I hope you get your version of a perfect holiday.

weekend notes and rocket salad

2011-12-19T17:43:00.000-08:00

We had unseasonably good weather this past Saturday.

By afternoon, the whole city was washed in a pretty gold light, making everything look like a vintage photograph. We sat by the water, loosened our scarfs, and soaked up the sun. It was h e a v e n.

This followed by a grey Sunday which seemed to have a mind of its own. I tried to get a few things accomplished but eventually I gave in, or gave up, or maybe I just let it go. We went for a walk and to the movies instead. I finished my book, ate too much peppermint bark, and made my favorite winter salad.

Not a perfect weekend, but if all of them went like this one did, I wouldn’t complain for a second.

Rocket Winter Salad with Apples, Pomegranates, and Prosciutto

I typically pair this salad with a simple lemon and apple cider vinaigrette. As usual, feel free to play with the ratios and ingredients. Tonight I added blue cheese and pretty much inhaled the plate in 3 minutes flat. This recipe will serve about two big bowls of salad.

2 tablespoons good quality olive oil

1 tablespoon lemon juice

1 teaspoon apple cider vinegar

Sea salt and fresh ground pepper to taste

2 large handfuls rocket (arugula)

½ cup pomegranate seeds (about 1 small pomegranate)

1 apple, cored and sliced thin

4 thin slices of prosciutto, sliced or torn into bite sized pieces

Whisk together the olive oil, lemon juice, and apple cider vinegar until well combined. Season with salt/pepper to taste. In a large bowl, toss dressing with rocket until leaves are lightly coated. Divide between two bowls and garnish evenly with remaining ingredients.

holiday toffee

2011-12-12T19:23:00.000-08:00

I love this time of year. I love the chill in the air, how our breath lingers a little longer than it did the month before. I love the parties and the desserts and the pretty lights. And most of all, I love how the holidays make us all feel a little more generous- with ourselves, with others, and with our measuring cups.

This year, I’ve decided to give handmade gifts for the holidays. This is in part because it makes me feel good, but also because it keeps me out of the mall, which I can assure you, after last year’s incident (Jimmy stop laughing), is good for everyone.

Now, I can’t promise that all of these gifts will be made by my hands (thank you etsy) but one thing that I can promise is that there will be toffee- and lots of it.

Almond Toffee
Adapted from Sunset Magazine

I love toffee- the intrinsic balance of sweet buttery caramel, roasted almonds, and bittersweet chocolate- for me, it is the ultimate holiday candy. There are tons of recipes out there, but I like this one, mostly for it’s simplicity. The hardest part, I find, is making the caramel. To me, caramel is sort of the extreme sport of cooking- balancing on a fine line between danger and a delicious lot of fate. Don’t let that deter you though- with the help of a sturdy mitten, these tips from David Lebovitz, and a good candy thermometer, you’ll ease right through it.

1 cup whole raw almonds

3 1/3 cups sugar

1 ½ cups unsalted butter

¼ cup light corn syrup

½ teaspoon salt

1 tablespoon vanilla

12 ounces good quality bittersweet chocolate, finely chopped

Preheat oven to 350°F. Place almonds on a baking sheet and roast in oven, shaking pan occasionally, until golden beneath skins (about 10 minutes). When cool enough to handle, chop finely.

Add sugar, butter, corn syrup, salt, and ¾ cup water to a large, heavy bottomed pot ( I use a dutch oven). Stir over medium-low heat until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown and registers 300°F on a candy thermometer. This should take between 10 to 15 minutes. Remove from heat and carefully stir in vanilla and half of the almonds. Be sure to wear an oven mit, and stand back a little as mixture might bubble up. Immediately pour into a 10 by 15 inch baking pan with at least 1 inch tall sides. Let caramel cool at room temperature until set, about 30 minutes.

Meanwhile, place chocolate in a heatproof bowl. Bring a few inches of water to a simmer in bottom of a pot that the bowl can nest in. Remove pan from heat, place bowl with chocolate over the water, and let stand, stirring occasionally, until smooth and fully melted.

Pour chocolate over cooled toffee. Using a knife, or icing spatula, spread level. Sprinkle remaining almonds evenly over chocolate and let cool at room temperature until chocolate is set, at least an hour (or chill for about 30 minutes).

Gently twist pan to release toffee, then chop or break into chunks. Store airtight at room temperature for up to 2 days, or chill airtight for up to 1 month.

peppermint bark

2011-12-08T19:47:00.000-08:00

Jimmy and I went skiing on Saturday. It was my first time back out since my knee surgery over a year ago.

It was a little scary, seeing as the knee surgery was necessitated by skiing, but mostly it was really fun. It was really pretty too- in a chilly, misty sort of way.

Given my bravery, ahem, I thought I deserved a treat.

I think you deserve a treat too. How do you feel about peppermint bark?

Dark chocolate, laced with peppermint and studded with carefully smashed pieces of candy cane, sandwiched between two layers of white chocolate and topped with a second layer of candy cane.

I think we can all feel good about that.

Candy Cane Topped Peppermint Bark
Adapted slightly from Bon Appetit, December 1998 via Orangette

20 oz. white chocolate, finely chopped (make sure the ingredients include cocoa butter)
40 mini candy canes, coarsely crushed (or 30 red and white peppermint candies)
7 oz. bittersweet or semi-sweet chocolate
6 tablespoons heavy cream
1 teaspoon peppermint extract

Turn a large baking sheet upside down and cover it with foil. Measure and mark a 9 by 12 inch rectangle on the foil.

Put the white chocolate in a metal or other heatproof bowl and set it aside. Bring a saucepan of water (filled about 2-3 inches) to a boil then remove from heat. Place the metal bowl containing the white chocolate over the saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. Stirring occasionally, let the white chocolate melt until smooth. It should read about 110 on a candy thermometer. (If you are having trouble getting the chocolate to melt, place saucepan back over burner on low heat.) Pour 2/3 cup of the white chocolate onto the previously marked rectangle. Use an icing spatula to spread the chocolate so that it fills the rectangle. Sprinkle with 1/4 cup of the crushed candy canes. Chill in the refrigerator until set, about 15 minutes.

While the white chocolate is chilling, combine the bittersweet chocolate, cream, and peppermint extract in a heavy medium saucepan. Warm over medium-low heat, stirring frequently, until the mixture is just melted and smooth. Cool to lukewarm, about 5 minutes. Remove baking sheet from fridge and pour the bittersweet chocolate mixture over the white chocolate rectangle. Using a clean icing spatula. spread the bittersweet chocolate in an even layer. Chill until very firm and cold, about 30 minutes.

Bring another saucepan of water (about 2-3 inches full) to a boil and then remove from heat. Re-warm the remaining white chocolate by setting the bowl over the saucepan of barely simmering water. Working quickly, pour the white chocolate over the bittersweet layer. Use a clean icing spatula to spread it evenly. Sprinkle with remaining pieces of candy cane.

Chill until firm, about 20 minutes.

Carefully lift the foil from the baking sheet and transfer to a large cutting board. Trim away ragged edges and ~~shove into your mouth in big, greedy bites~~ set aside for snacking. Cut the bark into two inch strips. Using a metal spatula, slip the bark off the foil and onto the baking sheet. Cut remaining bark as desired.

Pack into an air tight container with sheets of wax paper separating the layers of bark. Store in the refrigerator and and serve cold or let stand at room temperature about 10 minutes before serving.

notes on fennel

2011-12-04T09:23:00.000-08:00

I never thought it would come to this, but if I see another pie, cookie, or slice of chocolate cake, I just might do something totally crazy, like walk out of the room… or look the other way.

Last week at work I even turned down a donut. Sometimes I don’t think I know myself at all.

In all honesty, I find that every year after Thanksgiving I need a brief break from the caloric indecency that tends to hit during the holidays.

For me, the week after Thanksgiving screams for salad, and so, I answer with fennel.

Still there?

I think it pretty much goes without saying that fennel is never an easy sell. It's pretty hard to bring up without at least one person saying "blech". So if you’ve already clicked away, well, I’ll be back with dessert very soon…

For those of you sticking around- this salad is an undeniable hit. Fresh, simple, healthy, unboring, and perfect for the first of many candy filled days between now and the new year.

Fennel, Lemon, and Parmesan Salad
These are the ratios I tend to like but feel free to play around with the amounts of lemon and olive oil to fit your tastes.

1 medium bulb fennel, trimmed and sliced thinly
freshly shaved parmesan
1-2 tablespoons freshly squeezed lemon juice
3-4 tablespoons olive oil
sea salt

Whisk together the lemon juice and olive oil. Toss fennel with olive oil and lemon dressing and top with parmesan and sea salt to taste.

thankful

2011-11-26T16:55:00.000-08:00

This week Jimmy and I flew out to spend Thanksgiving in Arizona. I haven't had much time for cooking lately but being here, surrounded by friends and family, I was reminded of why I love it so much. This is where it all started- holidays like this taught me the importance of eating well and of eating together. It taught me how food brings us together- for the good stuff and for the bad stuff. Food unites us- and for that, and for family, and for friends... I am thankful.

Hope you had wonderful holiday, friends.

weekend snippets: dim sum and discovery park

2011-11-21T16:31:00.000-08:00

pumpkin donuts and pocket contents

2011-11-19T10:08:00.000-08:00

The wind this week took the rest of the leaves off our big tree and the rooftops this morning were white with frost. Gone are the days of cardigans, and ballet flats, and late evenings. Winter is here.

Jimmy and I braved our hallway closet this week, pulled out our winter coats, and played a game I like to call: revisiting last winter through pocket contents. Our findings this year included:

4 tubes of chapstick
1 yellow sticker with the word "alcohol" printed in black
1 Trader Joe's receipt for a $3.99 bottle of wine
1 crumpled napkin with a stick-figure drawing of me and Jimmy
1 sticky note that simply reads "nice parking moron"

I'm not sure what this says about our winter last year other than it was probably cold, we drank a lot of cheap booze, and if you decided to have parked poorly near our car we, at one point, might have considered leaving you a note.

Pumpkin Spiced Donuts
Adapted slightly from this recipe here

If you don't have a mini donut pan, have no fear. These bake up quite nicely as muffins too, just leave them in the oven for a little longer.

For the donuts:
1 3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

For coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (or more depending on cinnamon love level)

Preheat oven to 350 F. Butter a mini donut pan (or muffin pan if you decide to go that route) and set aside.

In a bowl, whisk together the flour, baking powder, salt, and spices and set aside.

In the bowl of an electric mixer fitted with the paddle attachment (or in just another bowl) whisk together the oil, brown sugar, egg, vanilla, pumpkin, and milk until well combined. Slowly add the flour mixture and stir until just combined, taking care to not over-mix.

Using a pastry bag or plastic bag, fill each donut cup with the batter. The cups should be fairly full but not overflowing. Bake for 10 minutes or until the donuts spring back when pressed. Turn donuts out onto a wire rack and allow to cool for a few minutes.

While donuts are cooling, melt butter and combine sugar and cinnamon. Dip desired number of donuts in melted butter, then coat in cinnamon-sugar mixture. Serve immediately.

Donuts can keep in an airtight container for a day or so. Don't coat with the topping until ready to serve.

weekend snippets + bake sale cookies

2011-11-13T20:14:00.000-08:00

Coconut Macaroons

2 cups sweetened flaked coconut

3/4 cup granulated sugar

2 egg whites

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Place all ingredients in a medium bowl and stir with a wooden spoon or with your hands (my preferred method) until the ingredients are completely combined. Place tablespoon sized dollops of batter onto a baking sheet making sure cookies are at least an inch apart. I like to press down and flatten mine into a disc. Bake, one sheet at a time, for 10-15 minutes or until edges are browned. Let cool on baking sheet for 10 minutes then transfer to a wire baking rack to cool completely. Repeat with the second batch.

2011-11-09T17:00:00.000-08:00

Hi Friends

Come join me and many other food bloggers from all over the Seattle area for the Will Bake for Food Bake Sale to help fight hunger in our community.

All proceeds go to support the Emergency Feeding Program of Seattle and King County - an amazing organization that provides food to hungry people right when they need it.

Bring donation money and/or any non-perishable food items, and your sweet tooth, of course, to the University District Farmer's Market this Saturday, November 12th... I'll be contributing a version of these cookies that you won't want to miss.

Visit the Will Bake for Food website H E R E for more information on the event.

Hope to see you all there!

weekend snippets

2011-11-07T08:18:00.000-08:00

HIT PAUSE

2011-11-03T20:06:00.000-07:00

Lately I’ve found myself searching for some sort of life pause button. It’s November, people.

N o v e m b e r. How did this happen? Soon we’ll be eating turkey and frantically shopping and kissing at midnight and Jimmy and I will actually have to make a decision about where we are going to live next year.

I try to remind myself to slow down, focus on the little things- like Ryan Adams playing on our stereo and clean sheets and cookies in the oven and Jimmy typing in the next room. These are the things I want to remember.

Tomorrow, and the weekend, and the month of November will all speed right on by- but tonight there are cookies.

Pecan Lace Sandwich Cookies with Orange Buttercream

Adapted from Bon Appetit via Epicurious

cookies

1/4 cup (1/2 stick) unsalted butter, room temperature

1/3 cup sugar

2 tablespoons light corn syrup

1/3 cup all purpose flour

1 cup coarsely ground pecans

1 teaspoon vanilla extract

filling

1 cup powdered sugar

1/4 cup (1/2 stick) unsalted butter, room temperature

1 1/2 tablespoons orange juice

1 teaspoon grated orange peel

Make the cookies: position rack in center of oven and preheat to 350°F. Line two baking sheets with parchment paper. Stir butter, sugar, and corn syrup in a heavy medium saucepan over low heat until smooth and fully melted. Bring mixture to a boil over medium-high heat, stirring constantly. Remove mixture from heat and stir in flour. Add nuts and vanilla and stir until everything is combined.

Using a teaspoon, drop dough onto prepared baking sheets. Take care to space each cookie at least two inches apart. Bake cookies, one sheet at a time, until bubbling and browned. This will take about 10-15 minutes. Cool cookies on baking sheets for about ten minutes then transfer to a rack to cool completely.

Make the filling by whisking all of the ingredients in a medium bowl until smooth. To prepare the cookie sandwiches: spread one teaspoon onto bottom of one cookie. Top with a second cookie (bottom side down). Repeat with remaining cookies.

2011-10-31T17:33:00.000-07:00

Sundays are for:

mornings at home

mid-day dim sum

misty lakes

pretty leaves

long walks and coffee with good friends

new friends

dinner dates at Delancey

sleep...

Hope your weeks are good, friends.

2011-10-29T09:18:00.000-07:00

Oh, hello weekend.

I'm so glad you're here. You know, I've been waiting all week for you.

I’m not thrilled that you've decided on rain, but it’s ok.

I can forgive you on account of the pretty leaves.

And the hot drinks.

Bourbon Hot Toddy

Adapted from Epicurious

1 oz Bourbon (I used Bulleit)

2 teaspoons fresh lemon juice

1 tablespoon honey

¼ cup boiling-hot water

Nutmeg to taste

cinnamon stick (optional)

Put bourbon, honey, and lemon juice in a mug. Top with hot water and stir until honey is dissolved. Season with nutmeg and garnish with a lemon slice and cinnamon stick.

2011-10-23T09:42:00.000-07:00

It’s October and it’s raining. I’ve been craving things like apple tarts and hot soups and thick stews. The heat in our building has been turned on. I’ve been wearing scarves and wool socks. I don’t think there is any going back now. It is solidly fall, which makes me happy…in an October kind of way

I spent a lazy Saturday curled up on the couch, fighting a cold, and catching up on old episodes of Grey's Anatomy. But I didn’t mind, really. I got to roast my first pumpkin of the season and when the apartment is warm and dry and filled with home-cooked awesomeness, that great big world out there doesn’t even compare.

Roasted Pumpkin Salad
Adapted from Heidi Swanson at 101 Cookbooks

For the salad:

3 cups pumpkin (or winter squash of choice), peeled and cut into cubes

5 tablespoons olive oil, divided

sea salt

3 small red onions, peeled and quartered (or 12 tiny red onions)

2 cups wild rice, fully cooked according to packaged instructions

For the dressing and garnish

Juice of 1 large lemon
1/3 cup olive oil
salt/pepper
1/2 cup cilantro, finely chopped (optional)
1/3 cup sunflower seeds (optional)

Preheat the oven to 375. Toss pumpkin with 3 tablespoons olive oil and a pinch of salt and place on a baking sheet. Next, toss the onions with the remaining 2 tablespoons of olive oil and a pinch of salt and spread across a second baking sheet. Place both baking sheets in pre-heated oven and roast for 30-45 minutes, turning once, until the squash and onions are both brown and caramelized.

Whisk together the olive oil and lemon juice. Season with a pinch of salt and a pinch of pepper and set aside.

To prepare the salad, place the cooked rice in a serving dish. Gently toss in the onions. Top with roasted squash and very gently toss to combine. Dress with the olive oil/lemon juice mixture to taste and garnish with cilantro and sunflower seeds.

2011-10-19T19:21:00.000-07:00

I woke up this morning and I really needed a cookie. Like bad. Luckily these only require three ingredients, and you can make and bake them in less than 30 minutes, which makes them a good option for when life demands cookies. Which is, you know, often.

Cinnamon Swirl Puff Pastry Cookies

1 package puff pastry (2 sheets), thawed
1 and 1/4 cup granulated sugar, divided
2 tablespoons cinnamon, divided

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Wisk together 1 cup of the sugar and 2 tablespoons of cinnamon until well combined. Pour remaining ¼ cup of sugar on a plate and set aside.

Place one sheet of puff pastry on a lightly floured surface and carefully roll it out so that it is about an inch longer on each side. Sprinkle half of the cinnamon sugar mixture on the rolled out sheet of puff pastry making sure to cover it well. Starting at one end, roll the pastry inward so that it forms a log.

Slice pastry “log” into ¼ inch cookies. Lightly drop each cookie on prepared sugar plate so that the sugar sticks to one side. Place cookies, sugar-side up on prepared baking sheet. If you run out of space, store what remains of the log in the fridge until the first batch is done. Bake for 10 minutes or until edges are golden brown. Repeat with second puff pastry sheet.

Happy for the Return

2011-10-13T18:21:00.000-07:00

In the days since we last spoke, I’ve flown to Austin and back. I’ve packed and I have unpacked. I’ve sipped afternoon cocktails. I’ve visited with friends.

I’ve eaten at some of my favorite restaurants. I’ve tasted food off the grill and I’ve sat outside at night drinking fizzy drinks and big glasses of rose.

It’s strange how these places we visit each year mark time and illuminate change but I have to say, it was good to go back. It’s also good to be back. While we were gone Fall seemed to snuggle right on in. The long days of sun have turned to short days of grey. The leaves are changing. The air is chilly.

Summer was nice but I’m happy to see Fall again. Happy for the return of plain, normal, everyday life. I love plain, normal, everyday life. The morning coffee, the occasional laundry, the errands, the slow bakes and languid braises, the evenings at home with the husband asleep on the couch. The tomato tarts.

We had sort of a rough return from vacation but just thinking about this tart added an iota of peace and tranquility to those hellish days. Well, that and the jelly glasses filled with red wine.

Tomato and Goat Cheese Tart

Adapted from Ina Garten

Inadvertently Ina has become my girl these past weeks as I’ve searched around trying to figure out what to do with all the produce I can't help but buy. This tart is awesome. Awe-some. And then some. Plus it uses puff pastry and it takes to all sorts of cheeses and veggies which makes it an easy at home standby for any season. Confused about the store-bought vs. homemade puff pastry debate? You're not alone. I’ve said it before but my rule of thumb is to go for the all butter varieties.

1 sheet puff pastry, defrosted

Olive Oil

2 large yellow onions, thinly sliced

Salt/Pepper

3 Tablespoons dry white wine

2 Teaspoons fresh thyme, minced (optional)

¾ cup freshly grated parmesan

¼ cup freshly shaved parmesan

4 ounces garlic and herb goat cheese

1 large tomato, cut into thin slices

Handful of basil, julienned

Preheat the oven to 425 degrees F. Unfold puff pastry sheet onto a lightly floured surface and gently roll it out so that it is just a touch thinner and looks closer to a square. Place the pastry on a sheet pan lined with parchment paper and refrigerate until ready to use.

Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the onions. Saute for 15-20 minutes, stirring frequently, until the onions are limp and there is little to no moisture left in the skillet. Add a pinch of salt and a pinch of pepper, the wine, and the the thyme and continue to cook for another 10 minutes until the onions are lightly browned. Remove from heat and set aside.

Using a paring knife, score a ¼ inch wide border around the pastry square. Prick the pastry inside the score lines with the tines of a fork and sprinkle ¾ cup of parmesan on the pastry square, staying inside the scored border. Cover parmesan with onions, again staying within the scored edge. Crumble goat cheese on top of the onions and spread sliced tomatoes on top of the goat cheese. Sprinkle with basil and add remaining ¼ cup of Parmesan.

Bake for 20-25 minutes until the pastry is golden brown. Serve hot.

To see more photos of our trip: click H E R E

Good To Be

2011-10-04T10:22:00.000-07:00

I’m writing this from Arizona, from the back porch at my parents house where I grew up. The same porch where I used to listen to The Cure on my walkman and daydream about Patrick Swayze. I used to have a real thing for Patrick Swayze. I don’t anymore.

Anyways, it’s nice to be home for a few days- to hear the crickets and cicadas, to feel the warmth of the desert, and to soak in those last bits of summer.

On Saturday my mom made her famous paella and we filled my parents backyard with food and friends and family. Two of the party guests, er, lets just call them Timmy and Tarah, managed to shatter a large table prior to everyone arriving- but even that couldn't mar the evening.

I made a peach crisp and we drank large glasses of prosecco and we sat and talked for hours.

Tomorrow we head to Austin and I am looking forward to that very much. But today it's good to be home.

Peach Crisp

Adapted from my Grandmother

I made this crisp with peaches but this recipe does well with any number of seasonal fruits and berries. Seeing as it is fall in many places, I'll imagine it would work swimmingly with apples. This recipe makes a pretty big batch which works well for parties but it can be easily halved for a quieter evening.

For the Fruit:

4-5 pounds ripe peaches
1 1/2 tablespoons cornstarch
Generous pinch of cinnamon

For the Crisp:

16 Tablespoons cold butter (2 sticks), cut into large chunks

1 1/2 cups brown sugar
1 1/2 cups all purpose flour

Generous pinch of cinnamon

Pinch of salt

1 1/2 cups rolled old fashioned oats (not quick-cook)

1 cup chopped pecans (I like to blitz them in the food processor first)

Preheat the oven to 375 degrees F. Grease an 12 inch square baking dish with butter and set aside.

First, prepare the fruit. Cut the peaches into bite-sized pieces and place in a large bowl. Add the cornstarch and cinnamon and toss gently (but well). Transfer the fruit to the prepared baking dish.

To make the crisp, combine the butter, brown sugar, flour, cinnamon, and salt in a food processor and pulse for about 30 seconds until dough begins to come together and resembles small peas. Add the oats and pecans and pulse a few more times until combined.

Crumble the crisp topping over the fruit and bake in the oven until the top just begins to turn golden brown and the fruit is bubbling. Remember that individual oven times will vary, mine took around 40 minutes, but I would check frequently as crisp is baking so that it doesn’t burn.

Serve warm, on it’s own, or with whipped cream and/or ice cream.

Click H E R E to see a few more photos from our trip!

Down the Aisle

2011-10-02T11:58:00.000-07:00

A year ago today Jimmy and I flew to Arizona. I put on a white dress, he put on a suit, and we got married in the backyard of the house I grew up in.

We danced and talked and ate bar-b-que and I didn’t even spill on my dress.

There were, of course, a few requisite catastrophes: thunderstorms rolling through, vases breaking on the dance floor, twinkly lights going out, my head almost exploding… but looking back, I wouldn’t have changed a thing. It was a lovely evening and it was spent with the loveliest of people.

It seems like we’ve been through a lot since our wedding last year, but we like it, and we still like each other, and that feels reassuring.

I wonder what the future will bring. I hope it involves a dog, and a house with a backyard, and Jimmy making this face ,because I’m really quite fond of it.

Happy week, friends.

Fall Again

2011-09-27T19:31:00.000-07:00

On Sunday I awoke to a brisk wind and what really looked like a lot of dew. It’s that time of year I suppose. Jimmy was working so I decided to take a drive up north.

The leaves are starting to change color there. Just a little, but its happening. I rolled the windows down, threw on a sweater and my favorite Van Morrison mix, and said goodbye to summer.

I have to say though, as sad as I am to see summer leave, I’m sort of happy to see fall again. Sometimes I think I might like this time of year best. The sun still shines a little and the markets are filled with late summer bounty- tomatoes and corn, cauliflower curled into sweet green bonnets of leaves, and flower petals in bright oranges, reds, and pinks. It’s all just so pretty.

I spent the afternoon browsing the Bellingham Farmer’s Market and sitting by the sea and came home Sunday night with big ambitions of baking a pie- one with figs and apples and a thick buttery crust. However the dough had a different idea for the evening which ended in way too much swearing and cauliflower for dinner.

I know what your thinking: “lady, enough with the cauliflower” but I didn’t set out intending to, I swear. Blame the pie dough, not me. In any case, it’s a very good recipe- bright and warming and surprisingly hearty. I’m currently angling an excuse to make it again. Like the fact that it’s Tuesday and I haven’t had dinner yet.

Oven Roasted Cauliflower with Parmesan, Lemon, and Parsley

1 head cauliflower, sliced top-down into ¼ inch slices (don’t worry if pieces crumble a little)

Olive Oil

Salt/pepper to taste

¼ cup parmesan

1-2 tablespoons lemon juice

Handful of parsley, coarsely chopped

Preheat oven to 400 degrees Fahrenheit. Place the thin slices of cauliflower on a baking sheet lined with parchment paper. Drizzle generously with olive oil and slide pan into preheated oven. Let cauliflower cook until edges have started to brown (about 10-15 minutes). Toss pieces so that they flip to the other side and continue cooking until brown and bubbling (about another 10-15 minutes). Don’t worry if the edges of some of your cauliflower slices burn a bit, you want them to be nice and crispy.

In a large bowl, toss cauliflower with salt/pepper, parmesan, and lemon juice. Top with parsley and serve hot.

Ways to Process

2011-09-22T17:37:00.000-07:00

For me the kitchen is- and I think, in a way, has always been- a place to think and sort and work things out. Cooking forces me to slow down. It provides a time and a place for me to make sense of my feelings- to make sense of why life works out the way it does. I think we all find ways to do this- ways to celebrate the good and process the bad.

This week, people I love have been forced to deal with places and situations and decisions I can only imagine having to face.

Last night- with the oven on, the windows open, and the mixer on high- I thought about them. I thought about life and loss and love and how we deal with it all.

Life is hard- there’s no changing that- but things do get better. We grow and we learn and we heal… and then we do it all over again.

Cauliflower Gratin

Recipe adapted from Ina Garten

I like to think of this recipe as my dinner in shining armor. It’s quick and warming and perfectly suited to those days that require nothing less than a comforting meal. The only thing it lacks, I’m afraid, is looks. But pay no mind- it’s soft and starchy and perfectly creamy and what it lacks in appearance, it completely makes up in flavor.

1 head of cauliflower (about 2-3 pounds), cut into large florets

2 tablespoons unsalted butter

3 tablespoons all purpose flour

2 cups hot milk (I used whole)

Pinch of salt/pepper

1/4 teaspoon nutmeg

3/4 cup freshly grated Gruyere, divided

1/2 cup freshly grated Parmesan

1/4 cup bread crumbs

Preheat the oven to 375 degrees F.

Cook the cauliflower in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add flour and stir constantly with a wooden spoon for 2 minutes. It’ll turn into a sort of thick paste but have not fear. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Remove pan from heat and add salt, pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an oven proof baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Anticipation

2011-09-16T17:22:00.000-07:00

I know I’m not supposed to say this, but I think the last days of summer are upon us. I’ve been feeling this way for about a week now. Low, grey clouds are beginning to blanket the city and daylight seems to be sneaking away earlier and earlier every evening. Last night we closed the windows and I found myself pulling on a pair of warm socks.

Don't get me wrong, I like these days- the anticipation of a season about to change. I like the nostalgia and the cozy meals and that familiar tug you feel when autumn is on the way.

The problem is that I’m not quite ready for summer to end just yet. I’ll be ready soon. I’ll revel in the sweaters and scarves and boots and layers. I just need a few more weeks of sun warmed tomatoes and days by the pool. Just a couple more weekends of late nights, and fresh crab, and fires on the beach. Then I’ll be ready.

In the meantime I’m going to sip something cool and soak in the beauty that that is the last month of summer. I hope you’ll be doing the same.

Happy Friday, friends.

Raspberry Shrub Cocktail
Adapted from Bon Appetit, August 2011

1 teaspoon sugar, plus extra for garnish
2-3 Tablespoons Raspberry Vinegar (make your own)
Prosecco
1 Tablespoon freshly squeezed lemon juice
Lemon wedge

Moisten rim of a 12-16oz glass and dip in sugar. Add 1 teaspoon of sugar and raspberry vinegar and stir to combine. Fill glass halfway with ice and top with Prosecco. Garnish with lemon slice and serve immediately.

** A BIG THANKS(!) to Chandra over at The Plaid and Paisley Kitchen for thinking of Pearl and Pine!

The Feeling That Comes

2011-09-08T18:36:00.000-07:00

If you ask me, summer has picked a fine time to turn on the charm, being all sweet and sunny as it walks out the door, confident that in just a few short weeks we’ll be filled with deep nostalgia for the long warm days.

I’m not complaining though. We spent the weekend soaking in the warmth, staying out late, and relishing in the bits of summer left to be had.

On Monday we rode a ferry to Vashon and sat on the deck in the sun. I cracked open a Rainier and after that I had one of the finest summer afternoons in memory.

There were buckets of crab and endless bottles of wine and a wood fire oven which we stood around like well-trained vultures, ooing and aahing, as each pizza made its debut.

When the crab ran out we threw some extra Rainiers in the boat and went on what Carrie deemed a cocktail cruise to get more.

It was a completely fantastic day- the salty air, the fresh food, the friends, the family, and that feeling that comes when you stare out over it all.

Matsoni's Fresh Crab and Truffle Oil Pizza

A few notes about making this pizza: First, when we made this the other night, I couldn’t find any truffle oil in my usual grocery store loop so I took the lazy way out and used olive oil instead. It’s a lovely complement to the crab so if you’ve got some lying around, have at it- but if not, don’t worry. Second, I left the amounts pretty open with these ingredients. Everyone likes to top their pizza differently so use more or less depending on what you prefer. Keep in mind though, that the less toppings you use the easier your pizza will be to maneuver. Third, the pizza sauce I used is just about as simple as they come. It’s my absolute favorite but if you want a little more depth, try adding different herbs or chopped garlic.

1 recipe favorite pizza dough- Whats that? You don't have a favorite pizza dough recipe? Try one of these.

1 28oz can San Marzano whole peeled tomatoes

1/2 tablespoon olive oil

¼ teaspoon dried oregano

Salt and pepper (to taste)

1 bunch fresh basil

8oz thinly sliced mozzarella

2-3 fresh crabs- boiled, cracked, and meat removed *note that amount will vary depending on size of crab

Freshly squeezed lemon juice from one lemon, divided (for drizzling)

¼ cup Truffle oil, divided (for drizzling)

Prepare your pizza dough. While dough is sitting make the sauce by pouring tomatoes into a large bowl. Mush the tomatoes together with a potato masher until they are mostly pulp and juice and no large pieces remain. You can also use an immersion blender but take care not to over-blend (this will cause the seeds to break apart creating a bitter flavor). Mix in the olive oil and the oregano and season with salt and pepper to taste. Set aside.

When you are at least 45 minutes out from baking your pizza, place a pizza stone in your oven and preheat to 550 degrees F. If you don’t have a pizza stone you can use the back of a baking sheet, however do not preheat the baking sheet prior to making pizzas.

When you are ready to bake your pizza, roll out the dough according to your favorite pizza dough instructions. Place prepared dough on a well floured pizza peel or wood cutting board. Spread desired amount of sauce on dough and add desired amount of fresh basil and mozzarella. Top with a small handful of fresh crab and transfer to oven. Cook for about 10 minutes, or until cheese has melted and the edges/crust have browned. *Note that time will vary depending on dough recipe and individual ovens.

Remove pizza from oven and let cool for a few minutes on a wire baking rack. Lightly drizzle with oil and lemon juice and sprinkle with more fresh basil (optional). Repeat with any remaining dough. Slice and serve.

**Thank you to the Matson family, and to Carrie and Jeff, for inviting us over... and for all the food and wine and fun.

Slow Roasted Tomatoes

2011-09-03T10:48:00.000-07:00

I can't believe we haven't talked about tomatoes yet. It's September 3rd, and we haven't talked about tomatoes. I've got to do something about that.

In truth, I wait all year for tomatoes to arrive. To me, they are summer itself, summer on a stem, and some days I find myself eating them to the near-exclusion of other foods because when they’re gone, I won’t taste them for a whole year. Not really, anyway. I mean just look at them. The mere sight of these beauty queens makes me want to bust out the salt and do something completely immoderate.

Last night we sliced up a pile of baby heirlooms, lined ‘em up on a baking sheet, drizzled them with olive oil, and parked them in the oven for a few hours. Burnished in all shades of yellow, gold, red, and green- they were gorgeous. And they smelled fantastic. Jimmy picked up his fork, took the first bite, and then he began to swear. In fact, even a day later, we both seem to be having a difficult time discussing this dish without resorting to profanity so I will just say this: the slow-roast brings out a deep, dark sweetness, delivering a concentrated dose of flavor that belies their diminutive size and perfectly amplifies their fruitiness. They are, in a word, amazing.

Be warned, however, these tomatoes are so good, and so simple, it’s going to get you thinking about what to slow-roast next. I think Jimmy has secretly been on the search. I see him eyeing the onions on the counter and I don’t like the way he’s been looking at our carrots. I hid the rest of the zucchini. I’m sleeping with one eye open.

Slow-Roasted Tomatoes

What follows is closer to a set of guidelines than it is to a real recipe, so do with it what you will. Try different tomatoes, swap out different herbs, add some spice, play with the amounts of garlic, the ideas are endless...

Fresh tomatoes- preferably cherry, grape, or roma
Fresh rosemary
Fresh garlic, unpeeled
Olive oil
Salt/pepper

Preheat the oven to 225. Slice tomatoes in half and place on a parchment lined baking sheet skin side down. Sprinkle with herbs and toss on the unpeeled garlic cloves. Drizzle with a small amount of olive oil and sprinkle with a pinch of salt/pepper. Roast tomatoes for at least three hours until they have shrunken to about 1/3 their original size. They should look shriveled and dry. Cooking time will vary depending on the size of your tomatoes. Remove from oven and let cool completely (well at least try). Store in ~~the fridge~~ your belly. (Thanks Dani!)

Summer, Cupcakes, and Things That Matter

2011-08-29T17:00:00.000-07:00

Lately I’ve been thinking that if you told me summer was to last forever, I would almost believe you.

If you told me that we could forever leave our heat off and windows open and eat ice cream from cones and corn from the cob, I might not even bat an eye.

And if you told me that we could watch sunsets past nine, and that farmer’s markets would stay color-splashed and berries would stay ripe- I would smile. I would almost wish it so.

But I think I would miss fall. I’d miss the squash and the apples. The thick woolen tights and the boots. I’d miss the smokey fires and early evenings and fluttering leaves.

I’m still keen on summer though, still happy it’s here. I like my sun-tanned lines and freckled nose. The drippy peaches and sun-warmed tomatoes. I like that Jimmy and I spent all weekend at the pool and I like that the evenings were hot enough to sit on our front stoop and drink big glasses of wine.

And then there are the blackberries- my goodness, we’re just swimming in them. I even got primeval and braved bramble-bitten wrists to go berry picking. And you know what? I couldn’t have been happier.

You know what else? I thought of you the whole time. I even used those blackberries to bake cupcakes, just for you, because I feel like I don’t tell you enough how much I appreciate you coming here- how your comments and emails totally make my day. Every day. So thank you, again and again.

And I hope, for those of you braving earthquakes and hurricanes, that you are safe and sound. My thoughts are with you.

Happy week, friends.

Vanilla Bean Cupcakes with Blackberry Cream Cheese Frosting

These cupcakes are nothing short of the most transcendent and uplifting vehicle for frosting consumption. They are moist and structured, but still soft and light, and they have just the right level of sweet. As for the frosting: well lets just say don’t do what I did and dip a single finger-tip into the bowl. This is highly inadvisable as it will set off a trance-like reaction in which one must continue to dip said finger-tip again, and again, instantly muting all thoughts of reason and better judgement. Don’t say I didn’t warn you.

Vanilla Bean Cupcakes
Adapted from Bon Appetit, May 2008

10 tablespoons unsalted butter, room temperature

3/4 cup sugar

2 large eggs, room temperature

1 vanilla bean, split lenghtwise

1 cup plus 3 tablespoons self-rising flour

2 tablespoons whole milk

Preheat the oven to 350°F. Line muffin cups with paper liners. Using electric mixer, beat butter and sugar in medium bowl until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Using a paring knife, scrape the seeds from the split vanilla bean into the mixture and beat well to combine. Mix in flour, then milk. Divide batter among prepared cups filling each about two thirds full. Bake until golden brown and tooth pick inserted into center comes out clean, about 20 minutes. Transfer cupcakes to rack and cool completely.

Blackberry Cream Cheese Frosting

4 oz cream cheese, room temperature

1 ½ cups powdered sugar

10 small blackberries

Muddle blackberries until mostly pulp and juice. Strain pulpy mixture through a fine mesh sieve pressing down to extract all the juice. You should get about 3 tablespoons. Using an electric mixer, cream together the cream cheese and sugar until well combined. Add the blackberry juice and mix until batter is a pale lavender color and all the juice is evenly mixed in.

Watermelon, Feta, and Fresh Summer Produce Salad

2011-08-25T18:41:00.001-07:00

A couple weeks ago, before I ~~lacked all motivation to cook~~ decided to re-focus my efforts on summery cocktails, Jimmy and I had our friend Molly over for dinner.

It was a gorgeous summer evening. Our windows were propped open and the air was something fantastic with the soothing scent of green and whiff of far off grill. I roasted some chicken thighs and baked my favorite flat bread but none of that matters because the watermelon and feta salad stole the show.

I know it's a little hard to tell what's happening in that picture up there but let me assure you: it was delicious. ALL CAPS DELICIOUS. Fresh and sprightly clean with a delicately crunchy texture and the smoothness of feta binding it all together. Plus it takes well to all kinds of fresh summer produce which is perfect for those of us who are incapable of leaving Farmer's Markets with anything less than way too much stuff to carry home.

Watermelon, Feta, and Fresh Summer Produce Salad
Adapted from Rozanne Gold via Bon Appetit, June 2008

1 pound tomatoes of choice, diced

2 cups diced seeded watermelon

1 large green bell pepper, seeded, cut into 1/3-inch cubes

1/2 cucumber, seeded, cut into 1/3-inch cubes

1/2 cup very thinly sliced radishes

3 tablespoons good olive oil, divided

10 ounces feta cheese, broken into small cubes, divided

2 green onions, chopped, divided

1 avocado, cut into chunks

1/2 cup plain Greek yogurt

1 teaspoon dried oregano

Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half of the cheese and half of the green onions. Mix remaining cheese, green onions, and oil in processor; add yogurt and oregano. Process just to blend, taking care to not over-mix. Add avocado’s to chopped vegetables. Season dressing with salt and pepper and mix desired amount into salad.

Blackberry Bellinis

2011-08-23T08:37:00.000-07:00

This weekend summer really turned on the charm giving way to the kind of days where you come to appreciate each moment, no matter how simple, for what it really is: precious, and fleeting, and lovely.

I’m sure you know just the kind- those filled with good friends, good wine, and good food- the kind where you can always catch a warm breeze. Where you take your sunglasses off the shelf, grab the sunscreen from the cupboard, and spend your days with blue skies overhead and green grass underfoot.

The kind that allows you to slide into the season just before it starts to slip away.

We wore bare feet and ate loads of fresh caught salmon (Thanks Jeff!). We drank beer from red cups and listened to music on the grass and wished it would never end.

It will end, of course- probably sooner rather than later- but for now I’m happy that there’s rosé to drink, lakes in which to swim, and blackberries abound.

Blackberry Bellini

This is a perfect cocktail for late summer dinners, except I don’t think people would remember a single other thing you made. And if you invited me over, I might never leave. That’s not to say that you shouldn’t though…

4 cups fresh blackberries

Sprig of mint

1 tablespoon lemon juice

½ tablespoon sugar (optional)

1 bottle Prosecco

In a medium bowl muddle together blackberries, mint, lemon juice, and sugar until the mixture is pulpy and mostly juice. Strain blackberry mixture through a fine mesh sieve into another medium bowl, pressing down on fruit until all the juice has been extracted. Divide blackberry mixture evenly among serving glasses. Add prosecco and stir to combine. Don’t fret- mixture will foam up a little when the prosecco is added, just pour slowly and wait for foam to clear. Garnish with additional blackberries and mint if desired.

Watermelon Margaritas

2011-08-18T08:52:00.001-07:00

This past week has been, well, crazy. Work has been exceptionally busy, my kitchen karma has been stunningly off, and I managed to develop the mother of all colds from the pits of hell. So after a great deal of tears- accompanied by heavy and dramatic sighing- I decided to take a break from cooking, focus my efforts instead on mixology, and put stock in the healing powers of tequila.

I’m aware that this might make me sound like I have exactly zero coping skills but I’m okay with that. These are not times for pride.

And do you know what? These margaritas were all that and then some.

Plus they were a cinch to make. You simply mash up the watermelon with a pinch of sugar, pour it through a fine-mesh sieve and into your serving glass, add the liquor and lime and voila (!) Drinks are served. What you get is a margarita filled with all the awesomely sweet flavor of watermelon without the fruit interrupting your tequila and lime experience.

Watermelon Margaritas

I served these on the rocks in a mason jar, garnished with salt and a wedge of lime but this recipe also makes a nice martini. I’d imagine they would also be lovely frozen if that’s your preferred method of margarita consumption. Whichever way you go, you can’t go wrong- you have watermelon and tequila on your side.

1 cup chopped watermelon

Pinch of sugar (optional)

1.5 ounces Tequila

1 ounce Cointreau, Triple Sec, or other citrus-flavored liquour

1 Tablespoon freshly squeezed lime juice

Salt and lime to garnish

Prepare glass by rubbing the rim with lime and dipping it in salt. Muddle watermelon and sugar until it is pulpy and mostly juice. Strain watermelon mixture through a fine mesh sieve and pour into prepared glass. Press down on watermelon to make sure you extract as much juice as possible. Add the tequila, Cointreau or liquor of choice, and lime juice. Add desired amount of ice and garnish glass with a wedge of lime. Makes one margarita.

Great Deliciousness Within

2011-08-13T09:54:00.000-07:00

Now that warmer weather has finally hit Seattle and that bright blue sky has become a more or less regular occurrence and not something worth stopping the presses over, I’ve become a bit of a standstill in the kitchen. It’s not that I don’t want to make dinner, I do, it’s just that I also want to go to the beach, and attend picnics, and hike, and happy hour, and relish in sun-warmed tomatoes. I have goals, you see.

I know, I know- a girl can not live on potato salad, cocktails, and tomatoes alone (although lord knows I’ve tried), which pretty much brings us up to Heidi Swanson and her lovely cookbook that somehow managed to glue itself to my hands, all but forcing me to enter my forsaken kitchen and make the summer squash soup on page 62. It was perfect timing, really, seeing as I’ve been buying zucchini like it’s going out of style.

The recipe was an undeniable hit: thick and hearty, with just enough spice, and perfect for those summer nights that call for windows wide open, large glasses of wine, and some well-deserved time in the kitchen.

Summer Squash Soup with Red Thai Curry

Adapted from Super Natural Every Day by Heidi Swanson

Okay, I know it's not much to look at and I'm sorry about that. Please don't be put off by the unseemly (and poorly lit) picture above; there is great deliciousness within. The original recipe calls for keeping the veggies roughly chopped, which, based on the picture in the book, is much prettier. However, my preferences fall towards creamier soups so I went ahead and ran an immersion blender through the pot. In looking back at the recipe, Heidi suggests using a green curry paste for aesthetic purposes if you are planning on pureeing the veggies. I missed this important detail on my first go-round. You may do as you please.

1 tablespoon red Thai curry paste

3 tablespoons coconut oil (olive oil works fine too)

3 large shallots, chopped

1 ½ pounds summer squash, cut into thick chunks

12 ounces potatoes, peeled or unpeeled, cut into small cubes

4 cloves garlic, chopped

2 cups vegetable broth

1 (14ounce) can coconut milk

Mash the curry paste into the coconut oil until the paste is well incorporated. Heat the paste/oil mixture in a large heavy soup pot over medium heat for one minute, or until fragrant. Stir in the shallots and a pinch of salt and saute until tender, about 3-5 minutes. Stir in the squash and potatoes and cook until the squash begins to soften, another few minutes. Stir in the garlic then add the broth and coconut milk. Bring soup to a boil, then lower the heat and simmer, stirring occasionally, until the potatoes are tender. Taste and add salt and additional curry paste if desired. Serve chunky, or puree with an immersion blender (see note above).

Lured

2011-08-09T08:12:00.000-07:00

I’ve been thinking recently- probably more than anyone should- about artichokes. It’s not my fault. Really. I’ve been on a Smitten Kitchen archive-reading bender and her love for the thorny little buggers is completely contagious.

The summer artichoke season seems to be on its way out around here, but I saw a few lovely specimens at the Ballard Farmer's Market last weekend, and they all but begged me to buy them. I swear, those artichokes can be so needy sometimes.

There’s a decent amount of work that goes into preparing artichokes, especially when you are lured by the utter cuteness of the babies. However, I find this to be easily remedied by good company, good music and, of course, good wine.

Once done with the slicing and trimming, we gave them a long steam and served them up with a red curry aioli so good it took restraint not to eat it by the spoonful. I posted the recipe over at Honest Cooking so stop by to read the article and say hi!

Hold on Hope

2011-08-03T08:39:00.000-07:00

This weekend the Seattle weather finally plodded itself into something resembling summer so Jimmy and I made the obvious move and hit the pool (albeit with the skin cast of someone who recently crawled out from under a rock).

The full day of sunshine, sunscreen, and flip flops screamed for a frozen treat and I was immediately brought back to my first summer survival discovery in Austin. It was a hateful, humid 100 degree day and I was making what felt like the longest walk ever to our neighborhood swimming hole when I found myself smack dab in front of something so mind-blowingly awesome, it took me nearly a minute to remember where I was: it was a whole shop completely devoted to paletas. I went back to that shop all summer long and can still remember the first time I tasted the cool-fiery mix of mango, chile, and lime.

On Saturday I didn’t have the molds to make popsicles (seeing as they are in constant use) so I threw together a quick granita which we ate with teeth-chattering glee after our day in the sun. And although it took me almost 4 years to find this recipe, it took less than two seconds to regret having waited that long. The fresh mango is subtle and lovely and the lime really takes it to a good place. The chile powder simply amplifies the flavor without dominating it, as chiles can sometimes do.

With summer in full force, I think it’s exactly what we all need right now. Well, actually, I need to be back at the pool but since that’s obviously not in the cards today, I’ll settle for this granita and hold on hope that this sun sticks around.

Mango, Lime, and Chile Granita

Adapted from Martha Stewart

1/3 cup water

1/3 cup sugar

Zest and juice of 2 limes

2 ripe mangoes, peeled and cut into chunks

Chile powder to taste

Make a simple syrup by combining the water and sugar in a saucepan over medium heat. Stir until the sugar has dissolved and the syrup looks clear, about 5 minutes. Remove from heat and cool the syrup by pouring it into a bowl set over an ice bath. Allow mixture to cool completely in the refrigerator.

Combine the chilled simple syrup with the lime zest, lime juice, and mango chunks in a blender. Puree until no large chunks remain. Pour the mixture into a shallow baking pan and freeze until the mixture has reached a frozen granular consistency, about 3 hours. Rake the granita with the tines of a fork. When ready to serve place desired amount in a bowl and sprinkle with chile powder to taste. Granita will keep up to two weeks in the freezer.

Powerless

2011-07-31T08:44:00.000-07:00

I’m not going to lie: in the past two weeks I have barely even entered my kitchen. I’ve been having way too much fun being busy, catching up with friends, spending time with my parents, shuffling together recipes for a new project, and taking weekend trips. Oh right, there’s that whole day job thing too.

I was tempted to keep up this whole busy body, kitchen avoidance thing when I came across our CSA stash of plums, all of which had managed to ripen at the same time. Moments later a recipe for Dorie’s Dimply Plum Cake fell into my lap, and people, if there are two things I’m powerless in the face of, it’s Dorie Greenspan and perfectly ripe stone fruit.

Not too sweet with a light but sturdy crumb and crisp lacy edges, the cake truly compliments the tartness of the plums. Plus it’s cinch-city to throw together. It’s a perfect cake for breakfast or served as an afternoon snack or, if your name is Sarah (and this should surprise exactly no one), it makes a very suitable dinner option. Don't mind the crack in the middle of mine, but be warned: best to let it cool completely prior to transportation... or photo shoots.

It also really adds to the baking experience if you sing along to the Fleet Foxes off-key in the kitchen while your husband grimaces one room over as you are slicing plums and mixing batter. Just so you know.

We ate our cake with a hefty dollop of whipped cream but I'll bet this would go swimmingly with a scoop of ice cream. It also does just fine on it's own if cream products aren't your thing.

Dimply Plum Cake

Recipe by Dorie Greenspan via Serious Eats

1 ½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

Scant ¼ teaspoon ground cardamom or cinnamon

5 tablespoons unsalted butter at room temperature

¾ cup (packed) light brown sugar

2 large eggs

1/3 cup canola oil

Grated zest of 1 orange

1 vanilla bean split lengthwise or 1 ½ teaspoons pure vanilla extract

8 plums, halved and pitted

Center a rack in the oven and preheat to 350 degrees F. Butter an 8-inch square baking dish, dust the sides with flour, tap out the excess and put the buttered dish on a baking sheet.

Whisk together the flour, baking powder, salt, and cardamom/cinnamon.

Working with a mixer fitted with the paddle attachment, beat the butter at medium speed until it’s soft and creamy, about 3 minutes. Add the sugar and beat for another 3 minutes. Add the eggs, one at a time, and beat until each is incorporated. Beat in the oil, zest, and vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing until they are just incorporated.

Scrape the sides of mixing bowl with a spatula to make sure there are no dry spots, then scrape the batter into the plan and smooth the top. Arrange the plums cut side up in the batter and then jiggle the pan just a little to make sure the plums settle into the batter.

Bake for 40 minutes, or until the top is light brown and puffed around the plums and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 15 minutes then run a knife around the sides of the pan and unmold the cake. Invert and cool right side up on a wire rack.

**We spent last weekend in Vancouver! I’ll spare you the details of yet another food-centric trip but if you want to check out a few pictures click H E R E.

Time Stands Still

2011-07-20T19:31:00.000-07:00

Last Friday we threw some bags in the car, picked my parents up at the airport, and made the two hour drive north to Anacortes. A short ferry ride later we were greeted by the sweeping bays and pretty farmlands of Orcas Island.

If ever there were a place where time stood still I’m pretty sure it would be here- handsome old farmhouses with red roofs and painted front doors, fields filled with swirls of midday fog, the scent of scrub pine and sea wrack hanging in the air- I was instantly seduced.

We made the quick drive over to Turtleback Farm where innkeepers Susan and Bill Fletcher have created one of the sweetest island experiences you could have. There’s a reason why this place has been featured in publications such as Gourmet, Travel & Leisure, and Sunset- it’s downright dreamy. Susan Fletcher is a spark plug of a woman and I think it pretty much goes without saying that she’ll cook the best breakfast you can find on the island. She’ll also tell you exactly what to do and where to eat while you are visiting and trust me- you should listen to her.

It didn’t take long for us to get caught up in the gentle rhythm of the island. We roamed the inn grounds where Jimmy and Chompers became fast friends, discovered the mansion at Rosario, and talked produce with local farmers at the Orcas Island Farmer's Market. We ate sandwiches at Mia’s Cafe, sucked down local oysters at New Leaf, and experienced impossibly buttery pies at Passionate for Pies.

Shadows were growing long on Saturday as we drove down Mt. Constitution and through Moran State Park. When we arrived back at the farm the evening weather was nice enough that we were able to sit out on the back deck with a glass of wine talking and listening to music as the light slowly failed us. It was lovely.

The weekend of course ended, as weekends and vacations are wont to do, but we hopped back on the ferry carrying with us the memories of good people, pretty sights, and fine food.

I also carried with me a souvenir for you- Susan’s Crepes with Fresh Berry Sauce, well the recipe for it at least. We ate these on Saturday morning and I haven’t been able to stop thinking about them. So when my mom surprised me with the Turtleback Inn Cookbook, I knew exactly what I would be sharing with you. We made them tonight and the recipe holds up to those served at the inn. Perfectly sweet, not too eggy, tender and just delicate enough so as not to be a pain in the butt to handle. These crepes are perfect for both sweet and savory fillings or simply topped with fresh fruit and a little cream. Oh and consider doubling this recipe if there are more than two people eating, we plowed right through them in mere moments.

Crepes with Fresh Berry Sauce

From the Turtleback Farm Inn Cookbook

For the Crepes
3 eggs
1 cup milk
1 cup unbleached white flour
2 Tablespoons melted butter
1 Tablespoon butter

For the Fresh Berry Sauce
2 Tablespoons butter
3 Tablespoons sugar
1/2 cup orange juice
1 cup fresh berries of choice

To make the crepes:
Mix the first three ingredients and 2 Tablespoons of melted butter in a blender and let batter sit- it should resemble heavy cream. Heat a skillet over medium high heat. Melt remaining butter in skillet. Add just enough batter to thinly coat the bottom of skillet. Cook until bubbles pop, about 1 minute. Turn crepe over and brown the second side. Recipe makes around 8 crepes.

To make the berry sauce:
Melt butter in a saucepan. Add remaining ingredients and cook over medium heat until berries are soft.

**To see more pictures from the trip click H E R E.

All Things Zucchini

2011-07-14T09:27:00.000-07:00

Today, July 14th 2011, it is 60 degrees and raining. Really Seattle? It's the middle of summer and I’m starting to feel like I need a vacation in Mexico. I’ve also been feeling rather uninspired about making dinner which seems to have become an all too common theme on this site given that a few days ago I proposed cake as a suitable meal option.

On the upside: our CSA box delivered enough fresh zucchini to feed a small army and, never one to look a gift horse in the mouth, I decided it was all things zucchini week. Thus I present to you: Zucchini Salsa Verde, otherwise known as seriously the best thing I’ve gotten to eat multiple times for dinner this week. It’s not a proper meal per say, but it is a great way to make salsa when tomatoes have yet to fully come into season and the weather is chilly and threatens to rain every. single. day. and you’re beginning to believe that you might never, ever, make it back to the beach. It’s also a great excuse to have tortilla chips and beer for dinner. I highly recommend it.

The zucchini shows up just enough to announce its presence- fresh and sprightly clean- and its delicate texture is perfectly suited to an easy summer salsa like this one. It’s not a fancy or showy recipe, but I think its beauty lies in that simplicity. Just chop up the ingredients, throw them into the blender, and serve. All it needs is a pile of chips and a cold Tecate with a squeeze of lime and frankly, sometimes that’s all I really need too. Jimmy would like it to be noted that he feels it would pair perfectly with a piece of steak or a pork chop, but I didn’t see the absence of meat impairing his enjoyment. You gotta love the way that boy thinks though.

Zucchini Salsa Verde

Recipe by Ian Knauer via Bon Appetit, August 2010

2 medium zucchini, trimmed and chopped

1/2 cup chopped fresh cilantro plus leaves for garnish

1/3 cup chopped white onion

5 tablespoons fresh lime juice

2 1/2 tablespoons chopped seeded jalapeño chiles

1 1/4 teaspoons finely grated lime peel

2 1/4 teaspoons coarse kosher salt, divided

Combine all ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. Cover and chill.

Something Fantastic

2011-07-10T09:14:00.000-07:00

Sometimes a song gets stuck in your head and it won’t go away. A few years ago I experienced the edible equivalent to this when a polenta pound cake got lodged in my brain.

I don’t remember many details of the night when I first encountered this cake. I know it was in Austin and we were deep in summer. Twilight was slowly creeping in and everyone was flushed and relaxed from a day in the sun. There was definitely a bar-b-que and I probably don’t need to mention the margaritas, but I don’t remember who actually made the cake or where it came from. What I do remember is being immediately smitten with its buttery flavor and dense rustic texture. I always remember the important stuff.

I ate close to three pieces that night which was a little excessive and more than a little impolite seeing as there was only one cake. And, of course, I needed even more. So when I woke up the next morning, I knew what needed to be done. In the years since, I’ve gone back and forth between a couple different recipes but the one I am sharing with you today is the closest I’ve found to the cake that I ate on that fateful summer night. It’s deep and hearty with a gentle amount of sweetness and a good smack of butter. The crumb is moist but still structured and not overly cakey, and the texture is something fantastic with grains that you can actually make out on your tongue. I just like it so much. Blanketed in whipped cream and topped with fresh fruit, it might be all you really need for dinner on a steamy summer night.

Polenta Pound Cake

Adapted from Bon Appetit and inspired by a mysterious bar-b-que attendee

I served this cake with vanilla scented peaches (recipe below) and fresh whipped cream but it sits well next to any number of berries and/or stone fruits. Ice cream is also nice, as is crème fraiche.

1 ¼ cups cake flour

¾ cup medium-fine cornmeal (polenta)

1 ½ teaspoons baking powder

½ teaspoon salt

1 cup plus 2 tablespoons sugar

1 cup (2 sticks) unsalted butter, room temperature

Zest of one medium lemon

4 large eggs, room temperature

1 teaspoon vanilla extract

½ cup greek yogurt

Position rack in center of oven and preheat to 350°F. Butter a 9x5x3-inch loaf pan and dust with flour. Whisk together flour, cornmeal, baking powder, and salt in a medium bowl. Using an electric mixer beat sugar, butter, and lemon zest until mixture looks fluffy. Add eggs 1 at a time, beating until incorporated after each addition. Beat in vanilla and then add the flour mixture in 3 additions alternating with the Greek yogurt until just blended. Spread batter evenly in pan.

Bake cake until a tester inserted into center comes out clean, about 50-55 minutes. Cake will brown and turn golden in the oven. Transfer pan to a metal baking rack and let cool for 15 minutes then invert cake onto rack and cool completely.

Vanilla Scented Peaches

4 peaches, pits removed and cut into thin slices

1 vanilla bean, split lengthwise

1/3 cup sugar

1 tablespoon butter

Combine peaches and sugar in a medium bowl and let sit 5 minutes. Using a paring knife, scrape the seeds from the vanilla bean into the peaches. Stir to combine.

Melt butter in a medium skillet. Add peach mixture and cook on medium heat until peaches are soft and liquid looks syrupy. About 15 minutes. Remove from heat and serve.

Summer Sneaks In

2011-07-05T16:03:00.000-07:00

Where I grew up, summer descended on the city fast. And with scorching temperatures in the mid-100’s it proved to be more a sustained misery, rather than a season. But here in Seattle, summer sneaks in. It slowly announces its presence with longer days, warmer nights, and loads of fresh produce. And while it may take its ~~sweet ass~~ time to arrive, we are eventually rewarded ten-fold for the wait in gorgeous days filled with quiet breezes and sun so tolerant you never want to retreat inside.

The short-lived nature of summer in Seattle begs for unfussy and uncomplicated foods but, at the same time, it gives them hand over fist. No other season makes it so easy to eat so well. So before it slips away, taste the berries and the peaches, the tomatoes and the corn. Throw together fresh salads and bust out the grill. Eat it all now and savor the flavors. The season won’t last but the memories will.

Summer Greens with White Turnips, Cherries, and Blue Cheese Vinaigrette

This salad makes for a no-fuss summer meal and sits beautifully next to any number of grilled meats. I left the quantities of ingredients open, so play around with the amounts. Dried fruits work great here too, as do nuts.

White turnips, cleaned, trimmed and sliced thinly

Freshly squeezed lemon juice

Salt/Pepper to taste

Summer Greens of choice

Cherries, pitted and halved

Combine thinly sliced turnips with a squeeze of lemon juice and salt/pepper. In a large bowl combine the greens, cherries, and turnips. Serve with Blue Cheese Vinaigrette (recipe below).

Blue Cheese Vinagrette

Adapted from Bon Appétit, September 2005

4 ounces blue cheese of choice

5 tablespoons Champagne vinegar

½ cup extra-virgin olive oil

Satl/Pepper to taste

Puree blue cheese and vinegar in blender until smooth. With machine running, gradually add oil. Season dressing to taste with salt and pepper. Refrigerate extra dressing in an air-tight container.

Kick Off Your Shoes

2011-07-01T08:58:00.000-07:00

They say that in Seattle summer doesn't really start until July 5th. And people, I'm beginning to believe that this just might be true.

So, in honor of the fact that summer will be starting in just a few short days, I thought that you and I could put on a little music and make some popsicles- cocktail popsicles with strawberries, peaches, and vodka. Cocktail-sicles?

Whatever you want to call them, I really think you’re going to like this recipe. I think your friends will like it too. And, by evening’s end, when everyone has wiped the last of the strawberry dribble from their chin, you’ll be guaranteed to experience the sort of silly giggling reserved for late college nights. It’s fantastic.

This is the time to prepare for those long, lazy days ahead. So kick off your shoes, throw on your favorite record, and grab yourself a frozen cocktail. Summer is about to start.

Strawberry and Peach Vodka Collins Popsicles

Adapted from Bakers Royale via Endless Simmer

I used standard popsicle molds which produced eight 4oz popsicles. This recipe is pretty versatile so you have free reign to play around with the molds. I’d imagine shot glasses would be fun as would small juice glasses.

6 oz. strawberries (about 10-12) mashed with a potato masher or pureed in a blender.

3 oz. peach syrup (see recipe below)

8 oz. sparkling water
1 tablespoon freshly squeezed lemon juice

5 oz. vodka (divided)

Stir strawberry puree with 3 oz. of vodka. Fill popsicle molds about ¼ the way full with strawberry mixture (about 1.5 tablespoons for standard molds) and set aside.

Stir peach syrup with sparking water until well combined. Add remaining 2 oz. of vodka and lemon juice and stir to combine.

Pour peach and vodka mixture over strawberry mixture and stir to combine.

Freeze for 2 hours, or until mixture is solid enough to hold a popsicle stick upright. Insert posicle sticks and finish freezing popsicles overnight.

To release popsicles from molds, run under hot water for 2-3 seconds.

Peach Syrup

This recipe produces way, way more than you’ll need. Additional syrup can be stored in an airtight container in the refrigerator. It’s a great additional to numerous cocktails and frozen desserts and you’ll be seeing it pop up around here again.

½ cup sliced peaches

1 cup water

1 cup sugar

1. Wash, peel, and pit peaches. Place in a blender or food processor and process until peaches are pureed.

Place water, sugar, and peach puree in a pot and bring to a boil. Continue to boil for 5 minutes. Run syrup through a fine mesh strainer into an airtight container. Let cool.

As Long As There Is Pie

2011-06-27T11:24:00.000-07:00

Today, I thought it would be nice to talk about pie.

Actually, I’m lying. Today, I thought it would be nice to eat some pie. Everything else is optional, as long as there is pie around. I’ve sort of developed a thing recently for making pies…in particular, hand pies, where I fill all-butter puff pastry with fresh summer fruit. So this weekend, when the produce and pastry stars aligned, filling our CSA box with three of the most perfect and pie-friendly fruits, I knew exactly what to do.

Under ordinary circumstances, I prefer to make my own dough, but when it comes to summer and the rarity of sun in Seattle I like to get in and out of the kitchen as quick as possible. Plus, let’s face it: pie dough has total attitude- it can be fickle, and uncooperative, and a complete pain in the butt. So…I cheated. I am not sorry. I needed some pie.

When using store-bought puff pastry, the trick, I’ve learned, is to buy the good stuff. Look at the ingredients, it should say this: flour, butter, salt, sugar, water. Anything else usually contains mystery fats and, well, mystery fats are icky. Good puff pastry will crackle in your mouth and leave shards of crispy crust on your fingers and, most likely, on your pants. Have no fear.

Also, if you play your cards right, your pies just might come out looking like they’ve been attacked by a vampire.

Aside from that, these hand-pies are charming and rustic and everything a proper pie should be: tender, flaky with butter, and loaded with soft farm fresh fruit. I suppose it should also be noted that they make a terrific late night companion when your husband gets called back into work. I won't say that I polished off the bunch last night but I will say this: midnight, home alone, bad dream, warm oven, buttery pastry, jammy fruit, no fork, no plate, no evidence.

Summer Fruit Hand-Pies

I used cherries, apples, and peaches but feel free to use whatever fruits you have on hand. I use the ratio of: 1 tablespoon cornstarch, and 1/3 cup sugar for every 1 cup of fruit. I also chose to keep my fruits separate but I’ll bet mixing and matching fruits is good too.

For the Cherry Filling:

1/3 cup sugar

1 tablespoon cornstarch

½ tablespoon butter

1 cup pitted cherries

For the Apple Filling:

1/3 cup sugar

1 tablespoon cornstarch

½ tablespoon butter

1 cup apples, peeled and cut into small chunks

Pinch of cinnamon

For the Peach Filling:

1/3 cup sugar

1 tablespoon cornstarch

½ tablespoon butter

1 cup peaches, peeled and cut into small chunks

½ vanilla bean, split lengthwise

For the Pastry:

2 sheets puff pastry, thawed in refrigerator

1 egg white

1 tablespoon water

Raw sugar for sprinkling

To make the cherry filling:

Combine the sugar and cornstarch in a small bowl and whisk together until combined. Melt butter in a skillet over medium heat. Add cherries and sugar/cornstarch mixture and stir until combined. Cook cherries until syrupy, bubbling, and tender. Pour into a bowl and set aside to cool.

Make the apple filling:

Combine the sugar and cornstarch in a small bowl and whisk together until combined. Melt butter in a skillet over medium heat. Add apples and sugar/cornstarch mixture and stir until combined. Cook apples until syrupy, bubbling, and tender. Pour into a bowl, stir in cinnamon to taste, and set aside to cool.

Make the peach filling:

Combine the sugar and cornstarch in a small bowl and whisk together until combined. Melt butter in a skillet over medium heat. Add peaches and sugar/cornstarch mixture and stir until combined. Cook peaches until syrupy, bubbling, and tender. Pour into a bowl. Using a paring knife, scrape the seeds from the vanilla bean into the peach mixture and stir until combined. Set aside to cool.

Line a large rimmed baking sheet with parchment paper. On a lightly floured surface, roll out pastry into a large, thin rectangle. Using a sharp knife, cut dough into evenly sized rectangles (about 6” x 5”). Whisk egg white and water in a small bowl and set aside for egg wash. Place 2-3 tablespoons of fruit mixture in the center of the bottom half of dough. Fold top of rectangle over the fruit mixture so that the two ends meet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place pie on prepared baking sheet and repeat with remaining dough and filling.

Brush tops of pies with the egg wash and sprinkle with raw sugar. Chill in the refrigerator for 30 minutes. Preheat oven to 375°. Bake pastries until the tops and bottoms are golden and browned, about 40 minutes. Let cool for 5-10 minutes and then transfer to a wire baking rack to cool completely.

Serve warm or at room temperature.

All's Well That Ends Well

2011-06-23T08:05:00.000-07:00

First, let me tell you how Monday was supposed to go and, just so you know, it was going to be lovely. I had the day off work and the weather was typical for June in Seattle, which is to say, chilly, grey, and a little misty. The previous morning I had stumbled across a batch of early season Rainier cherries, way more than Jimmy and I could eat. So given the aforementioned weather and the abundance of cherries, it seemed the perfect day to try my hand at jam making.

Looking forward to my quiet day at home, I threw on the new Bon Iver album [which, just so you know, is amazing] and busied myself with not only pitting the cherries, but smashing up the pits to retrieve the almond-like center. Two hours later- jars sterilized, vanilla bean split, cherries pitted, sugared, and boiled- the jam was done. I poured it out, somehow managing to get more of it on my walls, cupboards, ceiling, and self than in the actual jars, and then I tasted it. And, I’m sorry, but this is the bad part: it was horrible. Terribly tart, yet somehow overly sugary, and the texture, well, lets just say it was a stunning approximation to that of a plastic shoe. I wasted two whole pounds of precious cherries on that sorry mess. TWO. It was so sad.

But all’s well that ends well, so I’ve heard, and after getting a good pout out of my system, I washed down my remorse with a big glass of rosé, and pretty much don’t remember having any complaints after that. All this is to say, well, I have no idea. I went off on a tangent about my adventures in jam-making, when what I really should have been discussing was this pasta:

With a delicious balance of salty prosciutto, creamy fettuccine, and loads of fresh produce- it essentially speaks for itself. And, unlike the jam incident, ahem, it was an undeniable hit. It’s heady, hearty, and comfortable- and it’s just what you’ll want to eat at the end of a long summer day.

Creamy Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas

Slightly adapted from Nancy Verde Barr via Bon Appetit, April 2001

8 ounces asparagus, trimmed and cut into ½-inch lengths

¼ cup unsalted butter

4 ounces prosciutto, cut into thin strips

8 ounces cremini mushrooms, sliced

1 cup fresh or frozen peas, thawed if frozen

1 cup cream

1 pound fettuccine

2 ounces grated Parmesan cheese

¼ cup fresh chives, chopped

Cook asparagus in a large pot of salted boiling water until just tender, about 3 minutes. Transfer asparagus to a separate bowl and set aside. Reserve water in pot for cooking pasta.

Melt butter in a large skillet over medium-low heat. Add prosciutto and stir for about 1 minute. Add mushrooms and saute until golden, about 3 minutes. Add asparagus, peas, and cream, and simmer until cream has been reduced by about 1/3, around 2-5 minutes. Turn off heat.

Meanwhile, bring reserved water in pot to a boil. Add pasta, cook until desired tenderness, and drain. Add pasta to skillet with sauce, toss to coat over low heat, and season to taste with salt and pepper. Remove from heat and stir in cheese. Transfer to a large bowl, sprinkle with chives, and serve.

Crazier Things

2011-06-17T12:21:00.000-07:00

Last week, over the course of 72 hours, I ate just about two pounds of cherries. I’m pretty sure I’ve done crazier things in my life, but I really can’t think of them right now.

It’s just that I can’t help myself- I find the start of cherry season to be intoxicating. And, here in Seattle, cherries are our first reminder that warmer weather is finally on the way. (Also- if you have ever wondered as to whether or not eating too many cherries can give you a tummy ache, well yes…yes, it can.)

When cherry season/summer begins rolling into town, one of my favorite go-to desserts is Julia Child’s Cherry Clafoutis. Traditionally, cherry clafoutis are made with un-pitted cherries, but seeing as I have a strong connection to my molars, I went ahead and removed the pits.

Pitting cherries is sort of like slow torture…without the death. But then, at the end, you get dessert, so I promise- it’s worth your time.

Plus, this small inconvenience is all the trouble this dessert will cause you- you’ll see what I mean when you stick it in the oven and the topping begins to go puffy and pleasingly brown, chewy in some parts, crisp in others, and soft and custardy where it meets the sweet tartness of the cherries underneath.

Clafoutis, I find, take well to any number of fresh fruits you decide to throw their way and the vanilla laced custard and silken texture are perfectly suited to a warm evening, making it a dessert that we’ll be coming back to all summer long.

Head on over to Honest Cooking to get the recipe and say hi!

A Bit Crazy

2011-06-14T21:13:00.000-07:00

I have long entertained a little fantasy that weekends are relaxing. I imagine myself waking up late, putting on a pot of coffee, making waffles, and sitting around reading magazines before heading out to have a glass of wine with friends.

Unfortunately, this is not how I roll. Also, I don’t have a waffle maker so I’m not sure where that particular piece of the fantasy developed. In any case, the majority of the time I manage to cram way too much stuff into my 48 hours and somehow things that are in theory supposed to be relaxing become stressful. However, this past weekend, thank the heavens, was downright dreamy. The sun came out and we slept in and had late morning cocktails outside(!). We ran into friends, walked around Green Lake, and somehow ended up playing miniature golf 45 minutes outside of Seattle.

I also made salted caramel ice cream, and we went to a bar-b-que, and my friend Molly taught me how to make popcorn on the stovetop and now I can’t stop making it. Seriously, I’ve eaten enough popcorn in the past three days to permanently alter my genetic makeup. Does everyone know about this? Or did you, like me, think you needed a microwave to make popcorn?

It’s so, so easy. You simply dump a few glugs of oil in a saucepan, enough to cover the bottom, and then you pour in a thin layer of kernels. Cover the saucepan and wait for the corn to begin popping. Once the first few pieces pop you occasionally shake the pan to make sure the popcorn doesn’t burn and then, when the popping slows down, you pour it into your serving bowl of choice and butter/season it as you like. If you want to see more on this method there are "how to" videos all over the internet, which begs the question of why I haven't seen this before, but oh well, I'm slow to learn.

I’m a big fan of plain old buttered and salted popcorn but this weekend I threw a little rosemary into the mix and that was nice too. It was herby and salty and just perfectly savory. It's easy too, in case your weekends, like mine, tend to be, well, a bit crazy.

Rosemary Scented Salt

This recipe makes way more salt than you’ll need for the popcorn but I like to keep some on hand for seasoning other things like meat and veggies. You can make more or less depending on how much you think you’ll use. Also, just so you know, a jar of this stuff makes for a great gift.

2-3 sprigs fresh rosemary
3 Tablespoons good salt, such as Fleur-de-sel

Remove rosemary leaves from stem and combine with the salt in a food processor until the rosemary is minced and well blended with the salt. Season meat, veggies, or buttered popcorn as desired. Salt can be stored in an airtight container at room temperature.

Worthy of Note

2011-06-09T11:41:00.000-07:00

Let’s go ahead and get this out of the way right now: the granola recipe we are going to talk about today, it’s not a fancy granola recipe. It doesn’t contain the usual variety of nuts and seeds, or different sweeteners, or even spicing. It’s a just the essentials, bare-bones kind of granola- it calls for only a few basic ingredients and can be made in less than 10 minutes in your favorite skillet (thanks Carrie! thanks Jeff!). And, it is fantastic.

There are, of course, a million recipes out there for granola, and it seems that everyone has their favorite version, but this one, I think, is worthy of note, both for its utter simplicity and its perfectly caramelized taste and texture. It’s homely and humble with just the right amount of sweetness, and it’s deeply, deeply reassuring.

The night I made it for the first time we fell asleep with all sorts of toasted deliciousness wafting through our small apartment. I still had to get up at the crack of dawn and go to that whole day job thing, but somehow the prospect of something new and exciting mixed with my morning yogurt made the whole thing a lot easier to bear. And well, I think we can all get behind that.

Skillet Granola
Adapted from Gourmet, June 2001

2 Tablespoons unsalted butter
2 Tablespoons honey
1/4 cup sesame seeds
1 cup old fashioned oats
Handful dried fruit of choice (I used raisins)

Heat butter and honey in a skillet over moderate heat and stir until butter is melted. Add sesame seeds and cook, stirring until golden, about 3 minutes. Add oats and cook, stirring and tossing with 2 spoons, until golden, about 4 minutes. Spread granola evenly on a large sheet of foil to cool. Mix in desired amount of dried fruit. Granola will keep in an airtight container at room temperature for about 1 week.