pão e queijo

Good news + delicious Asian Rice Noodles & Crispy Tofu with Leeks and Mushrooms

Hey, guys!

 

Just reporting from home base here in Upstate New York, where less than a week ago we had our first snow!  Now it's sunny, cold, and beautiful.

 

But the day just got even more beautiful when... I received my acceptance letter to Boston University's Master of Liberal Arts in Gastronomy!  I'll be headed to the Bean Town for Spring Semester... so so so excited.  As always, I'll keep you posted through my blog of all my foodie adventures :)

 

Now for the recipe.  You MUST make this!  It is a new favorite of ours, a p&q original!

 

Asian Rice Noodles & Crispy Tofu with Leeks and Mushrooms (or Golden sunset over noodle, as my mom calls it)

p&q original

Serves 2-4

 

½ of an 8.8oz package Thai rice noodles, or other thin Asian-style noodles (such as udon or soba)*

Salt, to taste

1 TBSP olive or other oil

3 small leeks (white and light green parts only), thinly sliced

3 large cloves garlic

8 oz (weight) mushrooms, sliced

1 TBSP cilantro, plus more to taste

1 cup water

¼ cup gluten-free tamari or soy sauce

3 TBSP cornstarch

16 oz block extra firm organic tofu

 

Cook the rice noodles as package directions indicate.  I use salt as I would in cooking regular pasta.  Set aside.

Meanwhile, heat the oil in a large skillet over medium heat.  Add the leeks and garlic, and sauté a few minutes until slightly softened.  Add the mushrooms and continue to sauté, stirring occasionally, until they brown and shrink, a few minutes more (just before they start to juice).  Add cilantro and mix well.

In a measuring cup or small mixing bowl, combine the cup of water, tamari or soy sauce, and cornstarch until mixed well.  I find it's easiest if you pour the cornstarch in slowly, mixing all the while.  Add the tamari-cornstarch mixture to the vegetables in the skillet.  It will be very liquid-y.  Leave on the stove, stirring very occasionally, until thickened.  It should become quite thick.

 

Drain the tofu and pat all over with paper towels to remove excess liquid.  Cut crosswise into approximately ⅓-inch thick slices.  Turning the slices on their sides, cut on the diagonal into triangles.  Remove the vegetables and sauce to a bowl, but don't turn the burner off.  Leave the residue of the sauce in the pan.  Add the tofu slices, in one layer, to the skillet.  Cook over medium heat (you may want to raise the heat slightly for a crispier crust) for a few minutes on each side, until golden and crispy.  Serve the sauce and tofu over the cooked pasta.  Enjoy!

 

*A note about the noodles: I made the entire box of noodles, but found it to be way too much.  Next time I would make only half the 8.8oz box.

 

Pumpkin picking and celebrating fall (Spiced one-bowl pumpkin bread)

 

 

When you're a blogger, sometimes you compare yourself to other bloggers.

 

I've noticed prettier blogs than mine, with artistic photographs or ones that make me want to grab a dish right from the screen of my computer.  There are bloggers that post every day, or diligently maintain foodie friendships through social networks.  

 

All of those things I admire.

 

But in comparing myself to other bloggers, I realize that I don't get very excited about most holidays.  My family was never one to hang spiderwebs on the porch for halloween, make our house into a "hot dog hut" (as my mom calls it) for Christmas, or post Easter decals on the front door.  We enjoy family traditions like a special Christmas breakfast, being truly thankful not just on Thanksgiving, and watching the fireworks for the Fourth of July.  

 

Halloween is one of those "holidays" I really don't get excited about.  I love fall, the harvest season, pumpkin and apple picking, the cooler weather and the changing of the leaves.  But Halloween to me seems foolish, almost, for adults to celebrate.  

 

To celebrate the season, I've been trying out different pumpkin recipes.  We LOVED this pumpkin bread.  Omitting the sweets fest I had in NY from our memory, this bread keeps in line with my family trying to omit processed sweeteners from our diet.  The honey keeps it delicious, but doesn't make it saccharin-sweet like the cup of sugar found in most quick breads.  

 

 

Spiced one-bowl pumpkin bread

Adapted from Cookie + Kate

  

⅓ cup vegetable oil or other cooking oil

½ cup honey (local)

2 eggs (use free range organic)

1 cup organic pumpkin purée

1 tsp pure vanilla extract

1 cup white whole wheat flour (I use KAF)

¾ cup unbleached all-purpose flour

½ tsp salt (I use kosher)

½ tsp ground cinnamon, plus more for topping

½ tsp ground ginger

½ tsp pumpkin pie spice

1 tsp baking soda

¼ cup hot water

½ cup chopped walnuts, optional

2 TBSP finely chopped crystallized ginger, optional

 

Preheat oven to 325F with rack in the middle.  Grease a 9 x 5-inch loaf pan and set aside.

In a large mixing bowl, whisk together the oil and honey until mixed well.  Add the eggs and incorporate.  Stir in the pumpkin purée and vanilla.  Add in the flour, salt, cinnamon, ginger, and pumpkin pie spice, and mix until just combined and smooth.

Add the baking soda to the hot water and mix until dissolved.  Add to the batter and stir until just combined.  

Scoop the batter into the prepared pan and smooth with a spatula.  Sprinkle cinnamon lightly down the center of the loaf and, using a knife, swirl for a marbled effect.  

Bake for 55 to 60 minutes in preheated oven.  A tester inserted in the center of the loaf should come out pretty clean, although the bread will continue to bake while cooling.  It should spring back slightly when touched.  Cool on wire rack at least 15 minutes before enjoying. 

 

Brownies, Macarons, Sticky buns, Croissants, and Food Comas

A couple of months ago I made a list (oh yes, one more).

 

It was a list of bakeries and some restaurants I wanted to visit in NYC.

 

I know, you're probably thinking... don't you live in NY?  

 

Uh, yeah.  But NY isn't just New York City, people!  I happen to live in a beautiful part of the state where there are no yellow taxis, skyscrapers, or overpriced bottles of water.  Actually I wouldn't know about that last one (love my metal waterbottle).

 

After a beautiful six hour train ride to visit my friend Nicole, we had an awesome weekend in the city.  We stuffed ourselves with more pastries I can imagine, and of course there are still many bakeries to visit for future trips.  

 

Let's just say it's true you can find just about any food in the Big Apple, and our feast led us to a week-long coma, hence the absence.

 

Here's a photo essay of our NY eats.

We started off at the Chelsea Market... lots of good eats to be found there

 

The Fat Witch Bakery's brownie selection.  I bought a caramel witch and a walnut witch, plus I tried the pumpkin witch.  

 

Stuffing myself with my third pastry of the day-- a sticky bun from Amy's Bread

 

At Sarabeth's Bakery I tried a delicious almond croissant

 

Eataly was particularly fascinating.  It's a supermarket-cum-restaurant.  We did some shopping and then sat down to a lovely dunch of Prosecco and ravioli (spinach & ricotta, tossed in a lemon-butter-pistachio sauce)

 

Momofuku Milk Bar was one of the places I was most excited to go to.  It's a really tiny place, but I loved the Blueberries & Cream cookie, as well as the Confetti cookie.  

 

The Apple Brioche from Jim Lahey's Sullivan Street Bakery was really yummy, although not filling.  We also had a "celebrity sighting" of Jim Lahey.  I feel like such a foodie groupie!

 

To compensate for the hunger, we bought 85-cent street doughnuts.  They hit the spot.  (Here, N enjoying one).

 

The Levain Bakery was one of my favorite places.  It was worth the long line and $4 cookie (that was admittedly, huge). 

 

Scone-sized chocolate peanut butter chip cookie from Levain Bakery

 

Adorable Alice's Tea Cup was the next stop.  Here we enjoyed cupcakes (see below)!

 

The vanilla cupcake I had from Alice's Tea Cup.  I especially liked the frosting.

 

I was so full from all the sweets that all I wanted was this delicious salad from Henry's: marinated grilled artichokes with walnuts, blue cheese, baby greens, and a lemon vinaigrette.

 

Huevos rancheros for breakfast from the Cornelia Street Café.  Fried eggs, black beans, pico de gallo, créme fraiche, on corn tortillas.  SO good.

 

Thomas Keller's Bouchon Bakery was by far my favorite.  I tried a TKO cookie (faux Oreo), a madeline cookie, and 3 macarons (vanilla, salted caramel, and cranberry).

 

Macarons from Bouchon Bakery: Vanilla (my favorite), salted caramel, and cranberry

 

Oh, I almost forgot... Le Bernardin.  Only, we didn't go there.  Didn't have an extra $1000 to blow.

 

Didn't go to Le Pain Quotidien, either (too stuffed!).  But I thought I'd take a pic anyways!

 

P.S.  Sorry about the terrible pictures.  I did my best with low lighting and unhappy employees :P

Going sugar-free: October Unprocessed (Delicata squash salad with kale and garbanzos)

 

You may have noticed that the sweets factory has decreased its production around here lately, and you'd be right.

 

See, the this whole October Unprocessed thing, although I haven't been as good as I hoped to be (ahem), has really raised our awareness of what's in our food and how it affects us.

 

Yeah, so much that Sarah and sugar are no longer such good friends (huh?  Didn't think that'd happen, did you!).  Not only is sugar highly processed (it DID used to be a plant, once upon a time), but it's bleached with ground up animal bones, and its nutritious value is basically null.  On top of that, it comes from far away.

 

The thing is, sugar addiction is kind of hard to break.  On both sides of my family, there is a big cookie love, and we all admit to having demanding sweet toofers.  So, my mom and I have decided we are going to try to wean sugar from our diets.  We want to replace sugar with local honey and maple syrup, consumed in lower quantities.  And so far it feels great: no more sugar crashes and empty calories.  

 

Although we haven't been able to give up crackers and the occasional other processed good, during the past few months, and especially this past month, we've been removing certain foods from our diets and adding others to eat locally, seasonally, sustainably, and unprocessed.

 

How's your October Unprocessed been going?

 

Delicata squash salad with kale and garbanzos

Inspired by a recipe by Martha Stewart via Whole Living

Serves 4

 

1lb delicata squash (one medium), halved lengthwise and seeded*

1 ½ TBSP olive oil, divided

2 TBSP balsamic vinegar

2 TBSP honey (use local)

6 oz (weight) kale

1 large shallot, finely chopped

1 garlic clove, minced

1 TBSP red wine vinegar

1 tsp sea salt (or other coarse salt)

Pepper, to taste

15 oz can organic garbanzo beans, drained and rinsed (I like Eden Organics brand because of the BPA-free can)

 

Preheat the oven to 400F with rack in the middle.  Slice the squash halves crosswise into ½-inch thick half moons.  Toss with ½ TBSP oil and place on a baking sheet or pan in one layer.  Bake about 18 minutes, or until just tender.  Mix together balsamic and honey until well combined; remove the squash from the oven and brush some of it onto the squash halves with a pastry brush.  Return the pan to the oven and bake for 5 more minutes.

While you're baking the squash, remove the coarse stems from the kale by tearing the leaves off them.  Wash the leaves, leaving some water clinging to them.  Slice into 1-inch chiffonade.  Place the washed leaves in a medium nonstick skillet and cook over medium heat until wilted, about 5 minutes.  Empty into a serving bowl, then add the garbanzo beans and squash and set aside.  

Add the remaining 1 TBSP olive oil to the skillet and cook the shallot and garlic in it over medium heat until softened, about 4 minutes.  Add the red wine vinegar and the leftover balsamic-honey mixture to the saucepan and bring to a boil.  Season with salt and pepper.  Pour the dressing over the kale, beans, and squash and toss well to coat the veggies.  

*A note about the squash:  You can use 2 medium squash (2 lbs) if you wish, but I found one was enough. 

 

Creamy slowcooker baked potato soup

 

 

Six frothy potatoes.

 

Steam bath.

 

Creamy comfort.

 

This soup in seven words.

 

Slowcooker baked potato soup

Inspired by Six in the Suburbs

Makes about 8 servings

 

1 quart vegetable broth OR (I used) 1 TBSP Organic vegetarian Better than Bouillon mixed into 4 cups of water

6 large potatoes, peeled and cut into roughly ½-inch cubes

1 onion, chopped

3 cloves of garlic, minced or pressed

2 TBSP unsalted butter

1 tsp salt

Pepper to taste

1 cup whole milk or half-and-half

1 cup shredded sharp Cheddar

Small handful thinly sliced scallions (green part only), for garnishing

 

Combine the broth (or BtB), chopped potatoes, onion, garlic, butter, salt, and pepper to taste in your slow cooker insert.  Cover and cook on high for 3-4 hours, or on low for about 8 hours.  The potatoes should be tender enough to mash up when pressed against the side of the slow cooker.  

 

For a rustic soup, mash potatoes with potato masher.  If you like a creamy soup like me, blend in batches or purée with an immersion blender.  Regardless of which you do, return the potatoes to the slow cooker and add in the milk and cheese, mixing well.  Adjust seasoning and serve garnished with the scallions.  

 

Note: I used 7qt slow cooker.  You might need to adjust cooking times slightly if your crockpot is smaller.

 

On eating wholesome food (Apple ricotta pancakes)

I haven't really wanted to touch on the topic, but I'm just going to come out and say it:  I'm getting fat.  

 

 

October 3rd marked four months since my knee injury, and I calculate I haven't seriously exercised in about four and a half months.  

 

This aside, I've also been doing tons of research on what we should and should not be eating, but not in terms of fat and caloric intake.  Nope, I'm talking about what is best and most natural for our bodies.

 

Although my weight has become something of a concern for me, what's most important, I've realized, is eating wholesome foods.  I've read so many articles and found so much great information (more on this subject in a later post), that I decided I simply couldn't keep eating like I have been.

 

And how's that?  Generally speaking, I used to be a typical eater.  I had wacky eating schedules, but aside from that, I ate what I thought was OK for me.  I'd have a few servings of veggies per day, but didn't question where they were from or how they were grown.  During weightloss periods, I was more concerned with the calories in a dish instead of what chemicals were in it.  I didn't care that my pears came from Argentina or that my pasta was from halfway across the globe.  One of the only things I had going for me were that I 1) Have never cared for chain restaurants, 2) Am a vegetarian, and 3) I don't like box mixes.  

 

But when I started doing research, I realized that this had to change.  I don't want milk with antibiotics and hormones in it (hey, where's it say that on the label?), I am disgusted by the idea that sugar is whitened with animal bones, food loses flavor during long journeys, and what about green tomatoes being injected with ethylene gas to turn red?  

 

I could go on and on about this topic, which has made me passionate about eating more locally, going to the farmers' market, and really THINKING about what's in our food.  Because of this, weightloss becomes secondary.  Do you really think those Weight Watcher's bars loaded with chemicals are good for you?  Mother Nature planned a perfect diet for us, we have just complicated things.  

 

As Josh Viertel, president of Slow Food USA says in his October Unprocessed interview, "My pet peeve is nutrition experts who make the rules complicated.  All those questions about fat and calories and protein, they all go right out the window if you just eat real food".  

 

It's been a slow process, one that doesn't take place overnight.  I've gradually weaned out more and more processed products (although I didn't eat a huge amount to begin with) and am trying to eat more wholesome foods.  Of course, my huge weakness is a giant sweet tooth, but we're working on that too. More importantly, I've learned that if you eat a nutritious, balanced diet, your body will find its natural weight.

 

Apple ricotta pancakes

p&q original

Makes about twelve 4-5 inch pancakes

 

1 cup white whole wheat flour

½ cup all-purpose flour

1 tsp baking powder

Pinch of salt

2 large eggs (preferably free range organic)

½ cup milk, plus more for thinning

¼ cup homemade applesauce

9 oz ricotta cheese (store-bought or homemade)

2 tsp local honey

1 large apple, skin on, cored and finely chopped (I used a Cortland apple)

 

In a medium mixing bowl, whisk together the flours, baking powder, and salt until well combined.  

In a small mixing bowl, mix together the eggs, milk, applesauce, ricotta, and honey until well combined.  Stir the wet ingredients into the dry ingredients until just mixed in.  Add the chopped apple and fold in.  The batter will be thick-- add a couple tablespoons of milk to make it thinner, but it will not be a normal pancake batter consistency because of the ricotta.

Heat a griddle or skillet over medium heat and add a little butter to grease the pan.  Add a couple large spoonfuls of batter to the skillet.  You will have to spread it a little into a roundish shape.  Cook for a few minutes on each side, or until golden brown.  Serve with local pure maple syrup.   

 

Bittersweet (Chunky honey-sweetened applesauce)

 

These past few days have been uncharacteristically summery.  As my mom likes to say, her favorite season is Indian Summer.  The rising temperatures outside make us strip our sweatshirts and open the windows, that squeak open in relief, screens were already replaced with glass in preparation for winter.  We've had one last glimpse of summer, an adios, or as I prefer to see it, an hasta luego.  

 

Tina, our yoga instructor, says that winter can be a sad time, a time that represents death, letting go of summer, and watching it wane away.  We wait with anticipation as the nights get chillier, piling on more layers each week.  

 

Indian Summer has left us bittersweet, craving comfort food, but at the same time missing the eternal evenings when the sun never sets.  

 

I've decided to make applesauce with the Cortlands I bought at Owen's; they turned out to not be suitable for pies.   Dad and I had been to the orchard a couple days ago, and although we arrived before opening hours, the amiable owner opened the door for us, greeting us on the fresh morning.  

 

 

First, I pick out the prettiest apples with firm, shiny flesh.  Then I place the apples on the scale, in sets of two because they are large and my scale won't fit them all.  Two make about a pound.  

 

I place them in the colander with care, caressing the red and green, gently removing dirt.  Cold, I then move them to my cutting board, the one mom bought me at King Arthur Flour last summer.  It seems ages ago.  I methodically peel them (y-peelers work best), appreciating the crisp sound as the blade cuts away at the skin.  Apple foam oozes out, and soon my hands are sticky; I don't mind.  

 

In one swift motion, my apples are cored and cut into eighths with the slicer-corer.  I plunk them quickly into the water that awaits them in my new stockpot.  They splash, finding a different home.  One by one, the fruits disappear from the cutting board, no longer the colorful produce of fall.  

 

They simmer and spit, swimming in a hot frothy bath.  The house is filled with an incredibly intense apple aroma.  I feel like I've been doing this my entire life.

 

At last, off comes the cover to the stockpot, steamy air hissing upwards and apples bubbling and puffy.  A quick stir with a long-handled spoon and they're mush, delicious mush.  In go the cinnamon and ginger, sprinkled, and then swirled, leaving a muddy trail behind them.  The honey I'm using was crystallized, but melts generously in the warm mixture.  The smell of spices penetrates my nostrils and I'm urged to bring the sweet sauce to my mouth; alas, it is to hot to try, but I don't mind waiting.   

 

Chunky honey-sweetened applesauce

Makes just shy of 3 quarts

Adapted from Canadian Living

 

6 lbs sauce apples (see here for apple types; I used 12 large Cortlands)

2 cups water (or substitute natural apple juice)

½ cup honey, or more to taste (buy local honey; I used local wildflower honey)

1 TBSP ground cinnamon, or to taste

1 scant tsp ground ginger, or to taste

 

Peel apples, core, and cut into 8 equal pieces (I find one of those apple slicer-corers are helpful here).  In a large saucepan (I used 8 qt), bring apples and water to a boil over medium heat.  Reduce heat to low, cover saucepan, and simmer about 20-25 minutes until mushy.  

 

For chunky applesauce, just stir up the apple mixture to break up the larger pieces (this is pretty easy).  If you want a smoother applesauce, you can use a potato masher, a food mill, blender, etc.  Stir in the honey, cinnamon, and ginger, adjusting honey and spices to taste.  

 

I used quart jars to store the applesauce in the freezer; you can keep it in the fridge up to 5 days or can the applesauce if you wish.  

 

*Note: for smaller batches, you can easily halve this recipe.

 

Fall meal: Vegetarian chili with tofu and eggplant, skillet cornbread

Chili and cornbread go together like…

 

 

…Bikinis and suntan lotion

 

…Root beer and ice cream

 

…Knitting needles and yarn

 

…Salt and pepper

 

…Cheese and crackers

 

…Beauty and the Beast (uh… I don't care for Disney)

 

…Chocolate chip cookies and milk

 

…Peaches and cream

 

…Fall and pumpkins

 

Skillet cornbread

Adapted from A Muse in my Kitchen

Makes one 10-inch skillet

 

1 ¼ cup all-purpose flour

¾ cornmeal 

2 tsp baking powder

½ tsp salt

Up to 2 TBSP sugar, optional (depending on how sweet you want it)

1 ¾ cup whole milk or buttermilk

1 egg, lightly beaten

½ stick unsalted butter

 

Preheat oven to 425F with oven in the middle.  Place a 10-inch ovenproof skillet (preferably cast iron) in the preheated oven while you make the bread.

In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar (optional).  

In a separate small mixing bowl or large measuring cup, whisk together the milk and beaten egg.  

Gently mix the milk mixture into the flour mixture, until just combined.  There will be a few small lumps.  

Carefully remove the skillet from the hot oven, using oven mitts, and place the butter in the pan.  Swirl around until melted and sizzling.  Don't worry if it turns brown.  

Pour in the batter (no need to mix the butter in) and bake about 25 minutes until golden.  Cool at least 3 minutes before serving.  

 

Vegetarian chili with tofu and eggplant

Adapted from Nasoya Tofu/ Fit Sugar

Makes about 8 servings

 

1 medium eggplant

Salt

2 TBSP chili powder

1 tsp ground cumin

1 tsp paprika

1 tsp dried oregano

1 tsp salt

1 tsp sugar

1 (16 oz) package extra firm tofu, patted dry (preferably organic)

1 TBSP vegetable oil

2 cloves garlic, minced

1 onion, chopped

1 carrot, peeled and shredded

28-oz can organic crushed tomatoes

15-oz can black beans, rinsed and drained

 

Cut the eggplant into ¾ slices, lay on a platter or bowl, and cover both sides with abundant salt.  Leave for 30 minutes.  When 30 minutes are up, drain/ pat extra water off and chop the tofu into ¾-inch pieces.

In a medium mixing bowl, blend spices (chili powder, cumin, paprika, oregano) with salt and sugar until well mixed.  Using your hands, crumble the tofu into the bowl and stir into the spice mix until well coated.  Set aside.

Heat oil in a large saucepan over medium heat.  Sauté garlic, onion, and carrot for about 5 minutes, until softened.  Add the chopped eggplant and sauté another 5-7 minutes, stirring occasionally, until softened.  Add spiced tofu and cook another 5 minutes.  Add tomatoes and black beans, bring to a boil, and then reduce heat to simmer another 10 minutes (if liquid is evaporating you can cover the saucepan during this last step).  Season to taste.

 

Smooth transitions (Pumpkin scones with maple glaze)

Yesterday I offered to help my mom with some preparation for her classes, and she responded by saying she didn't want to ask me because I have a life; to which I responded that I don't.  

 

Leaving a place I had called home for four and a half years wasn't easy, although the decision wasn't as hard as I thought it would be.  Now, after having been back in the states and staying with the 'rents for just over two months (not including surgery time before), I'm happy to say I've had a soft, cushioned landing.  I have needed this gentle downtime, a vacation, picking up the pieces, to recover.  

 

Most of the time, I'm OK with not really having a life.  I'm not gonna lie-- the highlight of my day is cooking dinner for my family; of my week, going to the farmers' market.  I have wacky sleeping and eating schedules, I spend too much time looking at food blogs and doing things related to food, and most of the time I wear pajamas around the house.  I live vicariously through books and movies.  I'm transitioning back into this part of the world slowly, but surely.  And I'm comfortable.  

 

On top of having to transition from a foreign country back to my homeland, I had to adjust to the life of a handicapped person for some time.  This couldn't have been done without the help and support of my physical therapists and office where I attended P.T. on a triweekly basis.  They guided me through a process that otherwise would have been a lot harder to take, especially because I was so active before my knee injury.  Because of this, out of gratitude I decided to make these special women a fall favorite- pumpkin scones with maple glaze.  They're so yummy, C. even asked for the recipe… I hope you're reading this, and make them at home!  Thanks again!

 

Pumpkin scones with maple glaze

Scone recipe adapted from Brown Eyed Baker

Makes 8 scones

 

Scones

2 cups all-purpose flour

7 TBSP sugar

1 TBSP baking powder

½ tsp salt

1 tsp ground cinnamon

¼ tsp ground ginger

6 TBSP cold butter, cut into small pieces

½ cup puréed pumpkin (use organic or homemade when possible)

3 TBSP whole milk (you can substitute half-and-half or cream)

1 egg (use free range organic when possible)

 

Glaze

3 TBSP pure maple syrup

½ cup powdered sugar

Vanilla sanding sugar or festive sprinkles, for finishing

 

Preheat the oven to 425F with rack in the middle.  Line a baking sheet with parchment or a silicone baking mat.

To make the scones, combine the flour, sugar, baking powder, salt, cinnamon, and ginger in the bowl of your stand mixer.  Mix on low speed with the paddle attachment for about a minute, or until well mixed.  Add the pieces of cold butter into the mixture and blend until only small pieces of butter remain but most of the mixture is uniform and has the texture of sand. (You can do this by hand in a large mixing bowl with two knives, a pastry blender, or a fork).

In a separate, small mixing bowl or measuring cup, mix together the pumpkin purée, milk, and egg.  Fold the wet ingredients into the dry ones, and form the dough into a ball.  Pat the dough into a circle about 1 inch thick on a floured work surface.  Use a knife, bench knife, or pizza cutter to first mark the dough with an "X" and then another one, as if forming an asterisk.  You'll end up with 8 triangular pieces.  Place the scones on the baking sheet and bake in preheated oven 14-16 minutes or until slightly darker in color and baked through.  Cool completely on wire rack before icing.

To make the glaze, combine the maple syrup and powdered sugar in a small bowl by drizzling the syrup slowly into the powdered sugar and mixing with a fork.  Drizzle over cooled scones (I find doing this over a piece of wax paper, parchment, or foil makes for easy cleanup) and top with sprinkles or sanding sugar to finish.  

 

Winter (Ricotta and roasted sweet pepper frittata)

I'm starting to panic.  

 

 

After living in two different tropical countries for almost five years, and living in Washington, D.C. before that, I'm finally back in the Northeast after six years to enjoy the cruelest winters of them all.  

 

It's already begun: The layered clothing, handknit wool socks, piling on sweaters and sweatshirts beneath my North Face jacket, and my increasing desire to stay firmly planted in fall.  

 

I love fall, the colors, the cooler weather, the harvest period.  But anything vaguely resembling winter puts me off terribly.  Up until recently I tried pumpkin after years of avoiding it and not understanding all the fuss (now I relate).  I deemed myself avid hater of all things "winter squash," after having a few bitter attempts with sweet butternut squash, leaving me to generalize that all winter produce is yucky.  

 

There's no stopping winter, and the early setting sun that opens the door to drafty nights reminds us how close it is.  I let go of summer, it's bustling markets with fresh produce, its light summer suppers, the colors, the shorts, canning and preserving, to try to embrace winter in the same way.  This year, you'll follow me on my adventure of the thickening of my blood to survive a Northeastern winter.

 

Without further adieu, the star of this post:

 

Ricotta and roasted sweet pepper frittata

Inspired by Saveur

Makes one 10-inch frittata, serving 4-6

 

1 heaping TPSP olive oil

½ medium onion, chopped

6 eggs, beaten with a fork

1 scant cup shredded cheddar or other sharp hard cheese, divided

2 TBSP fresh Italian flat-leaf parsley, chopped

Pinch of dried oregano

About 1 tsp salt (I prefer sea salt) or to taste

Freshly ground black pepper, to taste

2 whole sweet peppers (I used one red and one yellow), roasted, peeled/ seeded, and roughly chopped (for instructions on roasting, see this post)

¾ cup homemade or purchased ricotta

 

Preheat oven to 425F with rack in the middle.  In a 10-inch ovenproof (I use cast iron) skillet, heat oil over medium heat.  Add the chopped onions and sauté, stirring occasionally, for a few minutes until softened.  Remove from heat and cool slightly.  If you haven't already, spread the oil around to coat the entire pan, including most of the sides.

Meanwhile, in a small mixing bowl or large measuring cup, mix together the eggs, ½ cup of the cheddar cheese, the parsley, and oregano.  Add the salt and pepper to taste.  

Pour the egg mixture into the onion mixture and scatter the roasted peppers on top.  Spoon the ricotta in dollops on top of the frittata, and sprinkle with the remaining cheddar.  Season to taste.  Bake until light golden in color and the center is set, about 20 minutes.  To loosen, run a rubber spatula around the edges of the frittata and slide onto a serving platter.