pão e queijo

The Great Apartment Search (Sweet Potato Biscuits)

 I've made a list and I'm checking it twice!

 

I've applied and been accepted to BU's Master's in Gastronomy program, I've been to visit the school, I've filled out financial aid forms, and now the time has come to find a home for myself.

 

How to find the right match in cyber world?  It's like online dating (which I raise my eyebrows at), do I want an American roommate, an Asian family to live with, grad students, or young professionals?  Am I into kiddos who want to lease their living room (True Story), or peeps who advertise 100 electrical outlets in their home (True Story #2)?  Are 12 phone lines really, I mean, really necessary?  How 'bout that size 72 font that is quite a shocker as I open the Craigslist ad?  

 

How to trust flats that advertise $160 for a sober women's household when everything else is over $800?  Should I be sketched out by folks who post pictures of their beloved cat or dog in the image section?  Or ones who only put up a photo of clothing hanging in a closet?  (I mean, seeing the apartment would be nice).  

 

There are red lines, green lines, orange lines, blue lines, and silver lines.  I need something on the green line.  But not too far from it, 'cause I don't want to walk too far alone at night.  And it needs to be close to a Trader Joe's, a small local bank, restaurants, and a cool farmer's market.  There need to be milk and cookies waiting for me everyday when I arrive home, and if there is no dishwasher I'll be pissed.  OK, just kidding about that last one.  Kind of.  

 

P.S. I'm not sharing a bathroom with 4 male lawyers.  True Story #3.

 

Sweet potato biscuits

Makes about twenty 2 ½-inch biscuits

Adapted from a recipe my sister gave me from Martha Stewart Living magazine

 

1 lb (weight) sweet potatoes

2 ½ cups unbleached all-purpose flour

4 tsp baking powder

2 tbsp sugar

1 tsp kosher salt

¼ tsp cayenne pepper

1 stick unsalted butter, chilled

¼ cup milk

 

Preheat oven to 400F with rack in the center.  Prick the sweet potatoes and bake until tender, about 45 minutes.  Set aside to cool.  Once cool, scoop the flesh out from the skin/ peel the sweet potato.  Puree the flesh in the food processor (alternatively you could pass it through a food mill, ricer, sieve, or use an immersion blender).  

 

Cut the chilled butter into small pieces and put them in the freezer.  In the bowl of your stand mixer, or by hand, mix together the flour, baking powder, sugar, salt, and cayenne.  Add butter chunks and continue mixing on low speed, or cut in with pastry blender or two knives, until the butter resembles coarse sand/ meal and has a few small pieces of butter the size of fingernails left.  

 

Mix the sweet potato puree with the milk.  Add it to the butter-flour mixture and mix just to incorporate.  If the dough is sticky, you can add a little more flour.  Turn the dough out onto a floured work surface and knead gently to form into a ball.  Pat out into ½-inch thickness.  Cut the biscuits using biscuit cutters, a can, or a glass (the sharper, the better).  

 

Place biscuits on a parchment or silicone-lined baking sheet and refrigerate for about 10 minutes.  Bake in hot oven (still 400F) until risen and golden, about 12 minutes.  

 

Thanksgiving Comas (White bean and winter squash soup with pesto)

 

 

We stuffed our bellies full with warm food, savoring every bite.  The flavors meshed well together, and we washed them down with wine and hot mulled cider.  Mom groaned at the dinner table as I was caramelizing the sugary tops of the creme brulées.  She almost didn't make it.

 

It was the best Thanksgiving ever.

 

Today we will feast on this hearty soup.

 

Where will we be next Thanksgiving?

 

 

White bean and winter squash soup with pesto

Inspired by The Kitchn

 

1 (2 ½ lbs) butternut squash, or other winter squash

4 cloves garlic, unpeeled

1 tbsp safflower or other neutral oil

1 large leek (about 2 ½ cups chopped)

6 cups flavorful vegetable broth

4 cups cooked white beans (I used Great Northern)

Salt and pepper, to taste

Pesto, to taste and for garnishing (preferably homemade)

 

Preheat oven to 400F with rack in the center.

 

Halve the butternut squash lengthwise and scoop out seeds and stringy parts.  Place facedown on a baking sheet lined with parchment or a silicone baking mat, along with the unreeled garlic cloves.  Bake in preheated oven for about 40 minutes, or until fork-tender.  When done baking, let cool slightly before peeling the squash and chopping it into approximately ½-inch cubes.  Let the garlic cool as well, and then peel and roughly chop.  

 

Meanwhile, cut the tough dark green parts off of the leek, and slice the remaining white/ light green part in half lengthwise.  Run under water to remove dirt.  Slice the leeks thinly into half-moons.  

 

Put the oil in a Dutch oven or heavy saucepan.  Add the leeks and sauté over medium heat, stirring occasionally.  Add the broth and bring to a simmer.  Transfer the chopped roasted squash and garlic to the soup pot, along with the cooked beans.  Bring to a simmer but do not boil or cook for a long time.  Taste for salt and pepper.

 

Serve with a couple of dollops of pesto on top of each portion.  

 

Last Minute Thanksgiving Recipe (Cranberry-Pear Compote)

 

Happy Thanksgiving, everyone!

 

I hope your day is filled with blessings, good company, and delicious food.

 

Here's a little recipe that will fill you with a warm feeling.  

 

 

Cranberry and pear compote

Adapted from Rosemarried

Makes about 3 cups

 

12 oz fresh or frozen cranberries (thawed if frozen)

¼ cup water

⅓- ½ cup brown sugar

1 ripe pear, peeled, cored, and diced

2 sticks whole cinnamon

Zest of one orange

½ tsp ground nutmeg

5 whole cloves

 

Place the cranberries, along with the water and brown sugar in a medium saucepan over medium heat, stirring occasionally.  As the mixture heats up, the cranberries will pop and thicken the sauce.  You can help speed the process up a little by crushing the cranberries against the sides of the pan.  Cook about 5-10 minutes, until the cranberries have broken down and the mixture has thickened slightly.

 

Add the diced pear, cinnamon sticks, orange zest, nutmeg, and whole cloves.  Reduce heat slightly and allow mixture to simmer gently for about 5 more minutes, or until the pears have broken down some and it has reached desired consistency.  Taste and mix in more sugar if necessary (cranberries are pretty tart/ bitter, I ended up mixing in some more sugar at the end).  Remove cloves and cinnamon sticks before serving.

 

Changing Seasons (Mushrooms and Tofu en Papillote)

 

 

Inside our big red house we are warm.  Dad has put some logs that we keep stacked along the back of the garage in our Swedish fireplace.  He's stoked it real nice, too.  The animals-- Daisy, our yellow lab, Miz Newt LongJohn Bacon Squeegie BIN, our black and multi-colored fat cat, and Meisha, another black kitty-- are having a snoring contest, sprawled out across the living room floor.  

 

This morning we awoke to frosty fields, and the sheep's wool is getting fluffier every day.  Fall has gone by too quickly, and now there aren't many vegetables being harvested.  The leaves are almost gone, just the pine trees in our side yard are still green. 

 

It's been a while since I have lived the four seasons, and each has its own beauty.  

 

As Henry David Thoreau once said:

 

"Live each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each."

 

  

Mushrooms and tofu en papillote

Adapted from The First Mess

Serves 2-3

 

12 oz mushrooms, sliced if small and coarsely chopped if large (I used local portobello) Dice stems finely

8 oz extra firm organic tofu, medium dice

1 large clove garlic, minced

1 large sprig rosemary, leaves minced

2 tbsp good balsamic vinegar

2 tbsp olive oil

Salt and pepper, to taste

2 medium sprigs thyme

 

Preheat oven to 400F with rack in the center.  Cut two pieces of parchment paper about twice the size of a half sheet pan.  

Add the sliced or chopped mushrooms, tofu, garlic, rosemary, vinegar, oil, salt and pepper to a medium mixing bowl; toss until everything is well mixed and coated with vinegar and oil.

See these instructions to form the parchment packets.  Place a thyme sprig on top of each mound of mushroom-tofu mixture.  Wrap parchment packs up, and bake in preheated oven for 20 minutes.  Carefully cut open the packets using scissors and serve.  

 

Thanksgiving Breakfast: (Sinfully Delicious) Pumpkin Chocolate Chip Pancakes

 

The past five Thanksgivings (actually, six) I have spent in tropical countries.  Generally next to boyfriends who either a) don't really know what Thanksgiving is or b) completely ignore Thanksgiving and its importance to me.  

 

In the past, I made a few lame attempts at celebrating: going out for pizza, making an apple pie complete with apples from the North country (local?  Don't think so).  

 

Wait… a vegetarian misses Thanksgiving?  What's that, you say?  

 

YES.  I SAID I MISSED THANKSGIVING.

 

I love the traditions, being together with family, and most of all, celebrating the fact that we have so much to be thankful for.  OK, and I admit… I kind of have a thing for the nasty Ocean Spray canned cranberry relish.  Tell me I'm not alone?  

 

So… although you all know I'm not really one for doing up the holidays, this Thanksgiving I have made a dinner plan (vegetarian and all!), complete with my own cranberry-pear compote (no Ocean Spray cans this year!) and am surrounded by peeps I love (and who remember Thanksgiving).  

 

Now, I want you to all pick up your spatulas and go make these pancakes.  Seriously, I've never tasted a pancake so divine.  Pumpkin + chocolate… who knew?

 

 

(AMAZING) Pumpkin Chocolate Chip Pancakes

Adapted from A Cozy Kitchen

Makes 6-8 large + very fluffy pancakes

 

1 cup unbleached all-purpose flour

1 ½ tbsp light brown sugar

1 tsp baking powder

1 tsp baking soda

¼ tsp kosher salt

1 tsp ground cinnamon

¼ tsp ground nutmeg

⅛ tsp ground ginger

1 cup well-shaken buttermilk

1 egg

¼ cup organic pumpkin puree

1 ½ tsp butter, melted and slightly cooled

½ cup chocolate chips (plus more for garnishing)

Pure maple syrup, for serving

 

In a medium mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.  

In a measuring cup or small mixing bowl, combine the buttermilk, egg, pumpkin puree, and melted butter.  Slowly add the wet ingredients to the dry ingredients, mixing just until the batter comes together and there are no more dry spots.  It will be a little lumpy and thick.  Gently fold in the chocolate chips.

Heat your skillet or a griddle to medium heat and grease with oil or butter.  Scoop ¼ to ⅓ cup of batter onto the skillet (you may have to flatten the pancake and spread it into a circle-shape with the back of a spoon-- the batter is pretty thick) and cook until small bubbles form on the surface of the pancake, a few minutes.  Flip the pancake and cook on opposite side another minute or so, until golden.  

Serve immediately with extra chocolate chips on top and maple syrup.  (You can keep them warm in a 200F oven if needed).  

 

Recipe Roundup for a Vegetarian Thanksgiving (175+ recipes)

 

Baked Brie en Croûte.  Food and photo from Annie's Eats.

Sides and Starters 

Cheese plate for entertaining (Joy the Baker) 

Baked Brie en Croûte with apple compote (Annie's Eats)  

Spiced cranberry sauce (The Kitchn) 

Honey-sweetened applesauce (pão e queijo)

Pumpkin fondue (Eating Rules) 

Pan roasted brussels sprouts with brown butter and pecans (How Sweet It Is) 

Slow cooker apple & cranberry sauce with orange & crystallized ginger (Cookin' Canuck) 

Honey cinnamon roasted chickpeas (The Pastry Affair) 

Brown butter mashed potatoes (How Sweet It Is) 

Creamy mashed red potatoes (My Life as a Mrs.) 

Roasted Brussels sprouts with shallots and balsamic vinegar (Serious Eats)

Green beans with balsamic roasted shallots (Cookin' Canuck) 

Fig and olive tapenade (Food52)  

Spicy roast potatoes (Sips and Spoonfuls)  

Green beans with tarragon vinaigrette (The Naptime Chef) 

Crispy rosemary fingerling potatoes (The Naptime Chef)

Pumpkin seed pesto (Flourishing Foodie)

Fried herbed almonds (Cook Like a Champion) 

Spiced cranberry and pear compote (Rosemarried) 

Pear & gorgonzola puff pastry with riesling and thyme caramel (The Tomato Tart) 

Vegan green beans and glazed pecans (The Tomato Tart)

Roasted cinnamon pear bruschetta (How Sweet It Is)

Curried pumpkin seeds (Epicurious) 

Roasted acorn squash with chipotle vinaigrette (Kiss My Whisk) 

Spaghetti squash with apples & toasted pecans (Cookin' Canuck) 

Gratin Dauphinois (The Kitchn) 

Stuffed mushrooms (Saveur)  

Blue cheese stuffed mushrooms (Make and Takes)  

Rice and feta stuffed mushrooms (So Good & Tasty) 

Gougeres + stuffed mushrooms (Smitten Kitchen)  

Crispy smashed garlic and herb roasted red potatoes (A Healthy Jalapeño) 

Grilled pear, brie, and honey crostini (Two peas & their pod)

Honey walnut & brie tartelettes  (What's Cookin' Chicago?)

 

Roasted pumpkin soup with parmesan sage whipped cream.  Food and photo from The Tomato Tart.

Soup & salad

Delicata squash salad with kale and garbanzos (pão e queijo) 

Caramelized cauliflower soup (Sprouted Kitchen)  

Warm lentil salad with treviso, feta, and lemon vinaigrette (pão e queijo) 

Kale bread salad with lemon poppy seed vinaigrette (Food52) 

Curried chickpea salad (A Couple Cooks)  

Pear, shallot, and delicata squash soup (pão e queijo)

Slow cooker baked potato soup (pão e queijo) 

Sweet potato salad with cranberries & pecans (Homesick Texan) 

Sweet potato ravioli with cheese broth (A Dinner Party)

Butternut squash kale salad with brown butter dressing (A Cozy Kitchen) 

Acorn squash soup with cheesy croutons (A Cozy Kitchen)  

Smoky black bean pumpkin soup (A Food Centric Life) 

Spicy acorn squash and apple soup (Muy Bueno Cookbook)  

Roasted beet salad with arugula and goat cheese (Flourishing Foodie) 

Roasted pumpkin soup with parmesan sage whipped cream (The Tomato Tart) 

Spicy carrot soup with pepita butter (The Tomato Tart) 

Apple and pomegranate Brussels sprout salad (Joy the Baker)

Vegan cream of broccoli soup (Joy the Baker) 

White bean and roasted squash soup with pistou (The Kitchn)

Smoked paprika and chickpea soup (Leite's Culinaria) 

Broccoli soup (pão e queijo) 

 

Whole wheat oatmeal loaf.  Food and photo from pão e queijo.

Breads & toppings

Skillet cornbread (pão e queijo)  

Buttermilk biscuits (pão e queijo)

Cheddar sage biscuits (Two Peas and Their Pod)

Rustic country loaf (pão e queijo)  

Melissa Clark's whole wheat honey cornbread (The Naptime Chef) 

Spiced pumpkin buttermilk biscuits (Sweet Pea's Kitchen)

Whole wheat oatmeal loaf (pão e queijo) 

Garlic parmesan knot rolls (A Cozy Kitchen)  

Barley scones (The First Mess)  

Quick pumpkin cornbread (Edible Perspective) 

Brie & Chive biscuits (In Good Taste)

Apple & honey challah (Smitten Kitchen)  

Buttermilk biscuits with parsley and sage (Lisa is Cooking) 

Cloverleaf rolls (How Sweet It Is) 

Whole wheat biscuits (100 Days of Real Food) 

Gluten free buttermilk biscuits (Living Without) 

Fig & balsamic jam (for putting on your T-giving bread) 

Spicy pumpkin butter (In Good Taste) 

Spiced apple butter (pão e queijo)  

Vegetarian sourdough stuffing with mushrooms, apples & sage (Two Peas and Their Pod) 

Paula Wolfort's herb jam with olives and lemon (Food52) 

 

Mushroom and shallot risotto.  Food and photo from pão e queijo.

Maincourse

Roasted acorn squash stuffed with wld rice, cranberries, and feta (pão e queijo) 

Pumpkin stuffed with vegetable stew (Epicurious)

Sweet potato gnocchi (A Couple Cooks) 

Red pear risotto with bleu cheese (pão e queijo) 

Pumpkin chili (omit turkey) (In Good Taste) 

Butternut squash with whole wheat, wild rice, and onion stuffing (Vegetarian Kitchen) 

Gnocchi with roasted root vegetables (Blue Kitchen)  

Portobello mushroom and shallot risotto (pão e queijo) 

Butternut squash curry  (Big Girls Small Kitchen)

Roasted garlic mac & cheese (Annie's Eats) 

Leek & goat cheese tart (pão e queijo)  

Mushroom tacos with roasted tomatillo salsa (A Cozy Kitchen)

Blue hubbard squash and treviso risotto with asiago (pão e queijo) 

Spicy vegan chili (A Cozy Kitchen) 

Colombian vegetarian ajiaco (Hispanic Kitchen) 

Beet and sweet potato stacks (The Kitchn)

Fried farro with dark greens (The Kitchn) 

Potato gnocchi with sage brown butter sauce (Momtastic) 

Pecan and wild rice stuffed squash  (Epicurean) 

Quinoa, clementine, and pomegranate stuffed squash (Food Your Way)

Pumpkin ravioli with brown butter sauce (Savory Simple) 

Roasted acorn squash stuffed shells (Naturally Ella) 

Roasted delicata squash stuffed with white beans, greens & sage (Eggs on Sunday)

Collard wraps with baked tofu & cabbage slaw (Tasty Easy Healthy Green) 

Baked acorn squash with collard wheat berry risotto (Life in Recipes) 

Tofu and roasted Brussels sprouts in a sweet chili sauce (Ginger and Berries)

Pappardelle with roasted vegetables and sage (BBC Good Food) 

Beet ravioli with poppy seed butter (Bon Appetit) 

White bean and kale stuffed delicata squash (Cook Local) 

Wild rice salad with roasted green beans and dried cranberries (The Kitchn) 

Pumpkin gnocchi in a brown butter and sage sauce (Closet Cooking) 

Red wine risotto with mushroom "marmalade" (Food & Wine) 

Japanese mushroom, chestnut, and pumpkin pilaf (BBC Good Food) 

Pumpkin curry with chickpeas (BBC Good Food) 

Hearty white bean and kale casserole (Bistro Katie) 

Vegetarian mushroom & cannellini bean ragout (Cookin' Canuck) 

Kale & potato gratin (The Kitchn)  

Squash & chickpea fritters with winter greens and hazelnut salad (My Recipes) 

Oricchiette with Brussels sprouts, gorgonzola, and brown-butter pecans (Fine Cooking) 

Balsamic-glazed pumpkin with walnuts (eCurry) 

Mushrooms, caramelized onions, and spinach over creamy goat cheese polenta (The Sweets Life)  

Brie-style mac & cheese with mushrooms  (The Kitchn) 

Pumpkin sage risotto (Edible Perspective)  

Spinach puff pastry quiche (pão e queijo) 

Leek & mushroom quiche (pão e queijo) 

Spinach tagliatelle with mushroom ragout (pão e queijo) 

 

Apple puff pastry tart with spiced apple butter, crystallized ginger, and streusel topping.  Food and photo from pão e queijo.

Dessert

Maple-sweetened apple pie (pão e queijo) 

Apples baked in cider (Food52) 

Baked apple dumplings with cider sauce (The Bitten Word) 

Gingersnaps (Smitten Kitchen) 

Classic apple tarte tatin (pão e queijo)  

Spiced churros (Food52) 

Baked pumpkin and sour cream puddings (Smitten Kitchen) 

Pumpkin chiffon pie (The Kitchn)  

Gluten-free gingersnaps (pão e queijo) 

Bittersweet chocolate and walnut fudge (Bon Appetit) 

Roasted pears with caramel glaze and candied walnuts (pão e queijo) 

Pine nut brittle with rosemary (Food52) 

Apple tart with spiced apple butter, crystallized ginger, and streusel topping (pão e queijo)

Pumpkin dulce de leche bars (The Runaway Spoon) 

Melissa Clark's spiced maple pecan pie with star anise (no corn syrup)  (Food52) 

Pumpkin scones with maple glaze (pão e queijo) 

Chocolate, wine & orange truffles (Kitchen Psycho) 

Pear, cranberry, and gingersnap crumble (Smitten Kitchen)

Tea-infused Asian pear tarte tatin (pão e queijo) 

Pumpkin spice cake with maple frosting (A Spicy Perspective) 

Caramelized pear upside down cake (Boulder Locavore) 

Vegan chocolate mousse with orange vanilla bean whipped cream (The Tomato Tart)

Slow cooker caramel apple crumble (How Sweet It Is) 

Spiced one-bowl pumpkin bread (pão e queijo) 

Butterscotch pudding (Kitchen Daily)  

Classic vanilla creme brulée (Rich and Sweet) 

Gluten free & vegan pumpkin sage cake (Gluten Free by Nature) 

Maple butternut pudding (Eating Rules)  

Rustic apple pecan galette (Chocolate and Carrots) 

Pumpkin spice doughnuts (Picture Perfect Meals)  

Poached pears in honey, ginger, and cinnamon syrup (Food Network) 

Cranberry creme fraiche bundt cake (The Kitchn) 

Dulce de leche ice cream (Blue Eyed Bakers) 

French apple tart (Saveur)  

Old Fashioned apple pie (Martha Stewart)  

Riesling poached pear tart with chai spiced custard & almond crust (Roost) 

Maple pecan pie (corn syrup-free) (Simple Bites)  

Caramelized apple spice cake with brie icing & sugared pecans (Farm Girl Gourmet)

Apple puffs with fresh whipped cream and caramel sauce (Lauren's Latest) 

Classic pecan pie (pão e queijo)  

 

Hot mulled apple cider.  Drink and photo from Yummly.

Drinks & miscellaneous

How to choose a Thanksgiving wine (The Kitchn) 

5 fall sangrias (The Kitchn)  

Star cider (My Recipes) 

Hot mulled apple cider (Yummly)  

Tips to help new Thanksgiving guests feel at home (The Kitchn) 

Chow "What to bring on Thanksgiving" chart (comical)  

Have a Slow Food Thanksgiving (Slow Food USA) 

 

What I learned from October Unprocessed (Rosemary Walnut Crackers with Sea Salt + How To Make Almond Flour)

 

It's easy to ignore where your food comes from, what it's made of, how the people who grow or produce it are treated, and how it affects your health.  

 

It's easier to ignore the list of infinite ingredients on a nutrition label than to look up what each one is.  It's more convenient to stop by the grocery store on your way home from work to pick up a box of Kellogs, Post, or Kashi (they're all about the same, anyways) than to make your own granola.  Too tired?  Take out is a quick option.  

 

During the five plus months that I've been back in the States, I've dove deep into learning about where our food comes from, how it's processed, and how it affects us.  And I think it's our fundamental right and obligation to know these things.  

 

October Unprocessed made me think even more about these things.  In the first week, my mom and I decided to drop sugar and processed sweeteners pretty much altogether.  We've mostly been using local honey and maple syrup ever since.  We felt more rooted in our opinion that eating healthy isn't buying the "light" yogurt (that compensates its lack of fat with a sweeter flavor, mainly imparted by HFCS).  We realized that it doesn't have to be complicated, or difficult.  Not the decisions we are making, nor the food we are cooking at home.  

 

There are a few simple underlying facts:

 

1.  The more natural, the better.  Eat wholesome, unprocessed foods.  If it has a label, ingredients that you normally wouldn't find in your kitchen, and is wrapped in plastic, chances are it's processed.  

 

2.  This is pretty deep if you understand it:  government subsidies (think corn & soy) = corn syrup = obesity (and other diseases heavily influenced by the Western diet) = pharmaceutical companies benefit.  That's how simple it is.  We have to do our own research on our food system, because the information provided to us by our government is limited due to political interests.  It's true: Big Ag makes Wall Street look like nickels and dimes.  

 

3.  "You can pay the farmer or you can pay the doctor."  Buy local, spend those extra few dollars for good quality, wholesome food.  Cook at home with family and friends.  It needn't be complicated.  What it comes down to is this:  local food tastes better and is more nutritious because it was harvested yesterday, not a few months ago and then stored in a warehouse months before being transported 1500 miles, negatively impacting flavor and healthfulness.  When we buy local, we support our farmers and local economy, know how our food is grown, and are not harming the environment as much.  While eating organic is important, who wants to eat a plastic -wrapped organic zucchini that is out of season, came from California (2000 miles away), and was grown much like conventional zucchini?  

 

Although in October we had our "slips," the most important issue is that we took away so much.  We have left sugar mostly behind, we are regularly making our own crackers, cereal, snacks, etc. on top of the meals we make at home.  They're delicious and nutritious.  Good for the environment, the farmers, and ourselves.  We think that's pretty great.  

 

Rosemary walnut crackers with sea salt [gluten-free]

Inspired by Adrienneats 

Makes 20-40 crackers, depending on size

 

½ cup walnuts

1 cup almond flour (recipe below)

1 tsp fresh rosemary, minced (I'm sure between ¼ and ½ tsp of dried rosemary would work fine)

½ tsp sea salt

3 tbsp buttermilk

 

Preheat oven to 350F with rack in the center.

 

Chop the walnuts very finely by hand or in the food processor.  Add them to a mixing bowl along with the almond flour, rosemary, and salt.  Whisk well to combine the ingredients.  Add the buttermilk slowly and use a fork to incorporate.  You want a dough that sticks together but isn't too wet.  Form into a ball using slightly dampened hands.

 

Cut two pieces of parchment; lay one on the counter.  Place the dough ball on top and flatten into a rectangle.  Place the other sheet of parchment on top of the dough rectangle.  Using a rolling pin, roll pretty thin (think typical Wheat Thins), rotating the parchment/ dough as you go to roll evenly.  When the dough is thinly rolled, remove top sheet of parchment and, using a sharp knife or pizza cutter, cut the crackers into desired size/ shape.  Leave in place on the parchment paper.  

 

Move the crackers on the parchment paper to a baking sheet and bake in preheated oven for about 12 minutes or until crispy.  Let cool on the baking sheet to make them even crispier.  

How to make almond flour

To make about 1 cup of flour, you will need…

 

Generous ¾ cup almonds (unsalted)

2-3 tbsp all-purpose flour (I used all-purpose gluten free flour)

 

Add the almonds and the flour to the bowl of your food processor.  Press the "on" button and let whirl until the almonds are very fine.  If it looks like they are turning into butter instead of flour (you don't want that to happen!), add a little more flour.  The flour should be fine enough that you do not see any chunks of nuts, and kind of like sand.  

 

[My Favorite] Chocolate Chip Cookies

I need to talk about something really important with you guys today.

 

 

I mean, really important.

 

Do you mind?

 

I just wanna talk cookies.

 

The thing is, chocolate chip cookies are easy.  They are ubiquitous, everyone claiming to have the "best chocolate chip cookies ever."  That's a pretty big claim.

 

Yet as simple as they are, we often find ourselves munching into a pretty crappy cookie.  Dry?  Hard? Crumbly?  Dull?  These are not adjectives that you want your taste buds to shout as you chow down.  

 

Rather, you want to sink your teeth into a cookie thats crispy exterior gives way to a chewy middle filled with oozing dark chocolate.  It should have a satisfying crunch as you work your way from the outside to the center.  Although it is sweet, there should be a hint of good quality salt in there.  Your taste buds will notice the cookie's multidimensional flavor as it moves around the tongue: sweet, salty, complex.  There are different textures at play as well, leaving you wanting another of these goodies.

 

One other thing: cookies taste better if you share them.  I know this because my mother told me so.  I broke my no-sugar kick to bake them for one of her classes, they were delightful.  

 

CIA Chocolate chip cookies (AKA the best chocolate chip cookies I've ever made)

Adapted from Baking at Home with the Culinary Institute of America

I made 33 three-inch cookies (Could make more or less depending on size)

 

2 ½ cups unbleached all-purpose flour

1 tsp baking soda

1 tsp kosher salt

2 sticks unsalted butter, room temperature

1 cup sugar

¾ cup packed light brown sugar

2 eggs (use local, humane & pasture raised eggs)

1 tsp pure vanilla extract

2 cups bittersweet chocolate chips or chunks

 

Preheat the oven to 375F with rack in the center.  Line cookie sheets with parchment or silicone baking mats.

 

In a small mixing bowl, whisk together flour, baking soda, and salt until well combined.

 

In a stand mixer, using the paddle attachment, cream the butter with the two sugars on medium speed until lighter in color and fluffy, about 3-5 minutes.  (This will take longer if you are using a hand mixer).  Add the eggs one at a time, mixing between additions and scraping down the bowl as needed.  Add the vanilla extract and mix in.  On low speed or by hand, stir in the dry ingredients until just combined.  Follow with the chocolate chips, mixing until just incorporated.  Do not over-mix.  Scrape down the bowl as needed.

 

Using a cookie scoop, ice cream scoop, or two spoons, form dough balls and place on prepared cookie sheets with a few inches of room in between.  I put 12 on each half sheet.  Moisten your hands slightly and pat down the dough balls into nice flat-ish circles.  Cook in preheated oven for 10-13 minutes, depending on size of cookies, until they are golden brown around the edges and puffy in the center.  I like to only bake one sheet in the oven at a time so I don't rotate the cookie sheets; if you don't do this, rotate them as needed.  Let cookies cool a few minutes on baking sheets before transferring to wire racks to cool completely.  

 

True life: 5 facts you might not have known about me (Vanilla Pecan Granola)

 

 

1. I have a cowlick.  My grandma told me so.  And to be completely honest, I'm not exactly sure what a cowlick is.

 

2. I have a nickname problem (and I'm not trying to be cutsie)-- chances are, if you are close, I've come up with at least a dozen for you.  Take my kitty, Ms. Newt LongJohn Bacon Squeegie BIN for an example.  BIN stands for Big Impact Newt. After we watched the movie No Impact Man, we decided MNLJBS was definitely a Big Impact kittay.  

 

3. My feet are pretty much always cold.  These chilly November days and nights DO NOT HELP.  My thermostat is off.

 

4. I hate yippy dogs.  Although I love animals, I don't understand how someone could possibly love a slimy hot dog on legs that yips at everything from blowing leaves to laughter.  Big dogs only, please.

 

5. I sometimes go to the cupboard when I'm hungry, and eat cereal straight out of the box.  In this case, my vanilla pecan granola is totally munch-worthy.  

 

Vanilla pecan granola

Adapted from my recipe for honey macadamia granola, which is based off my mom's basic granola recipe

 

4 cups old fashioned rolled oats

1 cup pecan halves, chopped

1 stick unsalted butter, melted

1 cup honey (use local)

1 tsp pure vanilla extract

 

Preheat the oven to 225F with rack in the center.

 

Grease a glass 9 x 13-inch baking dish.  Add the oats and chopped pecans to the dish and mix well.

 

In a measuring cup or small mixing bowl, combine the butter, honey, and vanilla extract until smooth and uniform.  Pour the butter mixture over the oats and nuts and mix well, until the oats and nuts are completely coated.  

 

Bake in the preheated oven for 1 ½ hours (if you like it chewy) to 3 hours (if you like it crunchy), stirring every 45 minutes so that it bakes evenly.  When done, remove to an airtight container and cool completely without the lid on.  The granola will harden up a little with cooling.  Store in airtight container.  

 

Look how far we've come (Blue Hubbard Squash and Treviso Risotto with Asiago)

 

Let's do something.  

 

 

You can stay seated where you are, relax on your plush sofa or sit up straighter at your work desk.  Whatever floats your boat.

 

I want you to reflect… what were you doing a month ago?

 

How about six months ago?

 

A year?

 

Five?

 

How about even longer than that?

 

We've come a long way.  We've had trials and errors.  We've had lessons, both gentle and difficult.  We've had poor discipline at times and great motivation at others.  

 

People have come and they have gone.  We look back through the rearview mirror, the road behind us is sometimes windy, sometimes straight.  There have been curveballs, marvelous surprises and unexpected traumas.  There has been hurt and baggage carried a long way.  I hope, friend, that you have been able to leave most of it behind, and pack up the good parts for the long haul.  

 

I hope you are happy, fulfilled, and finding your way.  I hope you sleep warm at night, surrounded by people who love you.  I hope you've grown up but never leave your young spirit behind.  I hope you realize how far you've come.  And that the journey is beautiful.

 

 

Blue hubbard squash and treviso risotto with asiago

Inspired by My Recipes

 

1 medium blue hubbard squash (or other squash), about 3 lbs

3-4 cups vegetable broth

1 large or 2 small bunches treviso, stems removed and coarsely chopped

2 TBSP olive oil, divided

1 small onion, finely chopped

1 cup Arborio rice or other risotto rice

¼ cup dry white wine

⅓ to ½ cup shredded Asiago cheese, to taste

Salt to taste

 

Preheat oven to 375F with rack in the center.  Using a cleaver, very carefully cut the squash in half lengthwise.  Place squash halves cut sides down on a baking sheet lined with a silicone mat or parchment.  Bake in preheated oven for 50 minutes, or until fork-tender.  Cool squash, remove seeds and discard.  Using a fork, remove the flesh (it's too hard to peel without the skin breaking into pieces).  Place the flesh in a bowl and mash with the fork.  

 

Bring the broth to a simmer in a small saucepan.  When hot, turn the heat to low to keep warm.  

 

Heat one tablespoon olive oil in a Dutch oven over medium heat.  Add the chopped treviso and cook, stirring occasionally, for 3-5 minutes, until wilted.  Remove with a spoon, put into a bowl, and set aside for later.  

 

Add the remaining tablespoon of olive oil to the pan along with the chopped onion.  Sauté for a few minutes, or until softened.  Add the rice, coat with oil, and toast for a minute, stirring occasionally.  Stir in the wine along with ½ cup of broth.  Cook, stirring occasionally, until the liquid is nearly absorbed.  Add the broth in ½ cup increments, waiting until the rice has almost completely absorbed one addition before adding the next, until the rice is creamy, puffed, and well cooked.  

 

Add the squash puree and mix in.  Let cook, stirring occasionally, for a few minutes to let the extra moisture evaporate.  Stir in the sautéed treviso and the asiago cheese.  Taste for salt and adjust seasonings as necessary.