pão e queijo

Breaking Bread (Rustic Acorn Squash Galette with Roasted Garlic)

 

There's definitely something to be said for sharing a meal.  One of the first European gastronomic journalists, Jean Anthelme Brillat Savarin, observed that the sense of taste, preparing and eating food (what we know as gastronomy), are aspects of a civilizing power that brings people together and keeps them together.  In other words, meals (the preparation and eating of) create bonding experiences.  

 

When you're new to a city, meeting friends and establishing relationships can be a bit intimidating.  Two Fridays ago we had the Gastronomy program orientation, where we all prepared a meal together.  We broke off into little groups and each prepared a seasonal, local, spectacular dish.  My group created four rustic winter squash tarts that were lovely.  

 

As we sat down to a four course meal, one that everyone had contributed to, whether by sautéing onions or slicing watermelon radishes with the mandolin, our connection to one another was already that much stronger because of the time spent in the kitchen, and then sharing the meal we had prepared together.

 

This past weekend I had the good fortune of meeting up again with some of my classmates and breaking bread at a fine establishment in the South End, followed by the consumption of a few French macarons at a local bakery-café.  I am now more convinced than ever that food brings people together.   

 

 

Rustic Acorn Squash Galette with Roasted Garlic

p&q original (inspired by my orientation dinner)

Serves 4 (as main) to 6 (as starter)

 

For galette dough:

1 cup unbleached all-purpose flour

½ tsp salt

½ tsp hot red pepper flakes

5 tbsp butter, cut into small pats and chilled

4-5 tbsp ice water

 

For filling:

1 large acorn squash, cut in half and seeds removed

1 small head of garlic

1 tsp + 1 tbsp olive oil, divided

1 medium onion, chopped

Salt

1 egg, beaten

Cheese, shredded or crumbled (optional- I topped the galette with feta before serving)

 

Preheat oven to 400F with rack in the center.

To make dough, combine the flour, salt, and hot pepper flakes in the bowl of your food processor.  Pulse a few times to incorporate.  Add the pats of cold butter and pulse a few more times until there are some pea-size pieces remaining.  Add the ice water very slowly, pulsing all the while, JUST until the dough is slightly damp and when pinched it clumps/ sticks together (it's very easy to add too much water and/or over process the dough, so use precaution).  Form dough into a ball and then flatten into a disk; wrap in plastic wrap and refrigerate while you roast the acorn squash and garlic.

Place the acorn squash face-down in a baking pan large enough to hold the two halves.  Remove the outer layers of paper-like skin on the garlic, leaving only the thin skin on each clove.  Using a serrated knife, cut about ¼ to ½ inch of the top off of the garlic bulb.  Drizzle top with about 1 tsp olive oil and wrap in aluminum foil.  Place in baking pan along with the acorn squash.  Roast in preheated oven-- garlic will take about 30-35 minutes (the cloves will feel soft when squeezed), and the squash will take a bit longer, about 40-45 minutes, until fork-tender.  Remove from oven (don't turn oven off) and let cool slightly.  Remove skin from squash and chop into rough pieces.  Remove garlic from foil pouch and squeeze garlic cloves out of their skins. Mash garlic slightly with a fork.  

While the squash and garlic are baking, heat 1 tbsp olive oil in a skillet over medium heat.  Add the chopped onions and sauté for 5-7 minutes, until translucent and just starting to brown.

Lower oven heat to 375F and line a baking sheet with parchment or a silicone baking mat.  Remove galette dough from refrigerator and roll into a rough 12-inch circle (it doesn't have to be pretty or perfect!), about ⅛ to ¼-inch thick.  Transfer to the lined baking sheet and spread the onions and garlic on the dough, leaving a 2-3 inch border all around.  Top with the acorn squash and a light sprinkling of salt to taste.  Top with cheese if using.  Fold the dough border up around the filling and press to adhere and seal.  Brush the beaten egg on the visible dough.  Bake for about 30 minutes, until crust is golden.  You could dress it up for a meal by serving it with a green salad and a glass of wine.  

 

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.  

 

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.

 

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.  

 

Right around the corner (Stuffed portobello mushrooms)

 

The mornings and evenings have been getting chillier, hinting that fall is right around the corner.  During the nighttime I usually leave one of my bedroom windows partially open because during the afternoon, the setting sun from the west heats up the front of the house and makes my room stuffy.  At 6 a.m., I slide my finger across my iPod screen to end the annoying alarm, stretch, and huddle back under the covers.  My dad comes up the stairs and asks if I'm awake.  I sigh, pet my fluffy kitty, Mrs. Newt LJBS (LongJohn Bacon Squeegie) and reluctantly get out of bed. 

It's another week headed to the Farmers' market. 

But instead of wearing a tee-shirt, I'm wearing a light jacket, a beautiful scarf my mom wove, and boots.  And I'm still cold.  The sunrise made up for it, though, a bright burst of red flooding the horizon in a V-shape, trickling up through the clouds and dying them all shades of pink and blue.  God is always in the details. 

Stuffed portobello mushrooms
Makes 4 large stuffed mushrooms
pão e queijo original

4 large portobello mushrooms, cleaned and stems removed
Balsamic vinegar for brushing
2 scant TBSP olive oil, plus more for greasing the pan
4 small shallots, finely chopped
1 red bell pepper, chopped
6 cups spinach, coarsely chopped if leaves are large
2 small tomatoes, chopped
¼ cup basil pesto, preferably homemade
½ to ¾ cup shredded sharp cheddar cheese, or other of your preference
Salt to taste


Clean the mushrooms well and brush the outside of them with balsamic vinegar (I find a bristle pastry brush helps here).  Preheat the oven to 375F with the rack in the lower third of the oven.  Grease a medium baking pan (I ended up using one 9-inch square pan and a one-quart gratin dish, use whatever you have that the mushrooms will fit in) with olive oil and sprinkle on some salt.  Add the mushrooms, face up, to the pan.

In a medium sauté pan (I used 3.5 qts), heat the 2 TBSP olive oil over medium heat.  Add the shallots and stir occasionally, watching to make sure they don't burn.  You can turn the heat down a little if needed.  Sauté a few minutes, until softened, then add the chopped bell pepper.  Cook, stirring occasionally, about 7 minutes or until softened.  Add the spinach to the pan with a little water from washing still clinging to the leaves.  Cook, stirring occasionally, until completely wilted, a few minutes.  Add the tomatoes last and cook for about a minute or two more.  Season with salt to your liking.

Spoon the vegetable mixture into the mushrooms in the pan, spreading evenly.  Top each with one tablespoon of pesto, followed by 2-3 TBSP of cheese.  Bake in preheated oven for about 10-12 minutes, until cheese is melty and mushrooms are cooked.  Enjoy!

 

Roasted stuffed tomatoes with quinoa, feta, and fresh cranberry beans

 

As we piled up yesterday on cheese, plums, white peaches, yogurt, garlic, potatoes, maple sugar candy, bread, and other goodies at the Farmers' market, I spotted what I had been looking for: fresh cranberry beans.  If you're a typical grocery store shopper, chances are you haven't seen these beauties.  They have different shades of speckled pink and white pods and are very appealing to the eye. (See photos here and here). 

We approached the kiosk and started up a friendly chitchat with a fellow buyer who had a neat handwoven bag.  To our right was another lady in line after us, who quickly came to our help as we wondered out loud how we would cook the beans.  She was a beautiful woman with dark hair and a loose flax-type striped shirt carrying her market basket.  She seemed almost whimsical and maybe had a temperament of someone I imagine would hang out with Alice Waters.  We were enthusiastically and poetically guided through the shelling of the beans, and instructed to maybe watch some TV as we did so, then cook the beans with some garlic and olive oil… and I can't remember much more because what had really trapped my attention was her passion about the beans.  As a fellow foodie, I understand where this passion comes from; food is not only a means to survive- it's a huge part of our lives. 

I was intrigued by her enthusiasm and couldn't wait to get into the kitchen to try the beans in a recipe I had been dreaming up.  Right was Mrs. Market Lady about these beauties; not only were they beautiful on the inside and out, they were downright delicious.  Here's to ending summer and beginning fall on the right note.

 

 

Roasted stuffed tomatoes with quinoa, feta, and fresh cranberry beans
Makes 9 medium stuffed tomatoes, serving about 3 (My family are pretty light eaters; we each ate about 2)

1 TBSP olive oil
9 medium homegrown or local tomatoes
1 cup cooked quinoa
1 cup shelled and cooked fresh organic cranberry beans (see note on how to prepare)
½ cup feta cheese (I used tomato & basil-flavored)
Handful of sunflower seeds
2 TBSP finely chopped fresh basil
Salt and pepper
Paprika
Parmesan cheese
Delicata squash seed oil (see here), for serving, or other specialty oil (optional)

Grease a 9-inch square baking pan with the TBSP of olive oil and sprinkle lightly with salt.  Preheat the oven to 400F with the rack in the middle. 

Cut a circle in the top of the tomatoes and scoop out the flesh so that the tomato resembles a little bowl.  Scoop out the seeds and juice, but be careful to not make the tomato walls too thin. 

In a mixing bowl, combine the quinoa, cooked beans, feta, sunflower seeds, and basil.  Season to your liking with salt and pepper.  Place a few tablespoons of the quinoa mixture in each tomato and press gently downward to make a dense filling that will support the shape of the tomatoes as they cook.  Place each filled tomato in the greased baking pan, and top each one with a little Parmesan cheese, followed by a dash of paprika.

Bake in the preheated oven for 10 minutes, then turn on the broiler and broil (carefully watching) for 5 minutes.  Turn the oven off and let the tomatoes sit for 5 minutes in the oven.  Serve the tomatoes drizzled with the delicata squash seed oil, on a bed of greens if you'd like!

A note on how to prepare the fresh cranberry beans (we used one small farmers' market basket full, which yielded about 1 ½ cups, of which we used 1 cup in this recipe): To shell the beans, snap off the ends of the pod and then run a knife or fingernail down the spine to open.  Scoop the beans out and discard the pod.  Bring a 3-4 quart pot of water to a boil.  Add the beans and reduce the heat slightly, so a simmer is maintained.  Simmer for about 25 minutes.  Taste one to see if it's done- you'll know when they no longer taste mealy, they still have a dense-ish texture, but are not al dente or hard. 

 

Local produce (Potato pancakes)

 

 

I've lived in Central New York for most of my life, yet never knew (or cared to know) the wonders of this region.  I was unfamiliar with the regional farmers' market up until last year; I didn't have a taste for wine, much less local, and most of my produce was bought at the grocery store. 

Now that I'm getting to know this area once again, it's exciting to see how many small and organic farms there are, farm stands filled with heirloom veggies and bright sunflowers, and CSAs with abundant fresh crops.  I like knowing the lady who sells us the full fat yogurt from her 12 milking cows who graze on green pastures.  I like supporting people down the road, or a few miles away.  And you know what?  Everything tastes better.  No ethylene gas injected in those tomatoes, because they're from our backyard (fertilized with our horses' poop!).  No "unidentifiable ingredients" on packaging labels.  Eggs from happy chickens that are allowed to walk around, unburdened with dangerous antibiotics that are manifest in feedlots. 

What happened to the days when a potato was just an honest potato?  Did they ever exist?  Anyhow, these potato pancakes (requested by my mom, who claims she's been asking my dad to make some for her during the last 30 years- to  no avail) are made from honest potatoes.  I'm getting to know the farmers, and I like supporting them.  The green onions are from the Amish market, also grown locally.  The egg is from a happy chicken just miles away.  The garlic is also from the farmers' market- a huge 'ol clove of it.  Believe me, it tastes better this way. 

 

Potato Pancakes (Gluten-free!)
Adapted from Gluten-free girl and the chef
Makes about 8 pancakes, serving 2 (main dish) to 4 (side dish)

2 large potatoes (I used 4 medium ones), peeled and coarsely grated
1 TBSP minced or pressed garlic
¼ cup green onions, thinly sliced (the green part!)
1 egg
2 TBSP cornstarch
Salt and pepper
2 TBSP olive oil, plus more as needed

Preheat the oven to 425F.

Take the peeled and shredded potatoes and squeeze them very well between clean towels (cloth or paper).  Try and squeeze out all the liquid that you can. 

Mix the potatoes, garlic, sliced green onions, egg, and cornstarch in a mixing bowl.  Add in salt and pepper and mix well to combine. 

Heat 2 TBSP oil in a large heavy skillet over medium-high heat.  Once hot, lower heat to medium.  Using your hands, form the pancakes into about 3-inch diameter cakes.  If you need, wet your hands slightly so that they don't stick.  Add to the hot oil and cook, a few minutes on each side, until lightly golden in color.  If needed, cook in batches, adding a little oil to the pan before adding more pancakes.

Place the pan-fried pancakes on a baking sheet lined with parchment or a silicone baking mat and bake in the center of the preheated oven until crisp and golden on the outside, about 10 minutes.

P.S.  We had these for dinner, served with yogurt.  I'm sure they'd be equally as good topped with pesto or another sauce, or served for brunch with syrup.

Torn. (Summer recipe roundup)

"Oh my God, sissy, are you alright?"

Someone called from far away.  I sleepily and slowly opened my eyelids.  I had been dreaming of something warm and fuzzy, what had it been?  Now I couldn't remember.  As I opened my eyes to the bright white lights of the hospital, I remembered where I was.  Was the operation over with already? 

"Sweetie, you fainted".  That was definitely my mom, standing by my side with a worried look on her face.  She had her cool hand on my sweaty forehead.  I burst into tears.  This was too much for me, the first needle to numb my hand where the IV were to go had hurt enough, I hadn't had anything to eat or drink since the evening before, and now they would have to stab me with another IV because when I had fainted, I started shaking and pulled the first one out.

The nurse was flustered, I was crying and telling my mom I was scared like a three year-old, and even with my eyes glued shut I could tell there were about twelve people in my claustrophobic curtained hospital room.  My dad was trying to make silly jokes so I could relax, the doctor told me not to worry; even football players passed out sometimes.  The anesthesiologist assured me that I had the best nurse for the job.

Before I knew it, I was being rolled to another private room by a nurse with a soothing voice.  I was groggy and felt like puking.  She patiently did her nurse stuff, putzing around, as I came and went, trying to unbury myself from the load of anesthesia.  Now the surgery really was done.  I was still hooked up to the IV but couldn't look at it, and as long as I didn't look at it or think about it too much I could remain in a silent, peaceful denial that it existed at all.  It took me about two hours to completely come-to and be escorted out of the hospital.  My leg had been covered in betodine, marked with Dr. P's initials, bandaged tightly and sealed with a full-leg itchy foam stabilizer. 

I felt disgusting.  Sitting with my leg up in the backseat of our Honda Fit on the way home, all I wanted to do is lie down in my own bed.  The bumps and jerks of the car made me want to throw up.  My world was still spinning, I was hot and cold at the same time.  When we finally reached home, I was in such a state, with such an unexpected pain in my knee that it shot up and down my leg.  Even my other leg was sympathetic.  After miraculously heaving myself up the stairs and crying that all I wanted was my bed, I made it. 

That was one week ago today.  Day by day there have been small improvements: it was humiliating the first few days not being able to go to the bathroom by myself, I couldn't take a shower until Sunday (24 hours after bleeding stopped), I couldn't even stand up without feeling dizzy.  Now I'm able to hang my knee over the bed, assist lifting my leg using my other foot, and my physical therapist is happy with my progress.  I realized I'm more determined and positive than I thought; although I was excited (strange word, I know, but I never wanted to feel anything like this pain ever again) for the operation, I was scared.  A four month-plus recovery is a long time for an active person like me.  We don't realize how much we take things like being able to walk and move around for granted.  How when we lose that ability, we rely on other people to help us with mundane tasks. 

Now that it's been almost a month since I tore my meniscus, and a week since I got it repaired, I am hopeful.  This couldn't have come at a better time, and God knew it.  I am thankful for this surgery and hope it cures a 10-year problem I've had going on with my knee.  And although I feel a little useless sometimes and miss being active (and baking!), I won't lie, I'm enjoying eating some of my favorite American food, watching movies, reading books, taking naps, feeling relaxed, spending time with family, and obsesive-compulsively checking my growing list of favorite food blogs.

So today I have created a summer recipe round-up for YOU!  I figure I've been bookmarking a few hundred recipes a day (I'm now up to 7196 on Delicious), and because I can't cook, bake, or actively enjoy those things, I am living vicariously through beautiful food photography and descriptive writing.  Here are a *few* of my latest favorites I've bookmarked for summer… enjoy!

 

1.  Peach vanilla cream pops by bon appétit

 

2. Grilled Eggplant Naan wraps with tahini-yogurt dressing from My Recipes

 

3. Guava and cream cheese french toast by Bitchin' Camero... a lovely combination of flavors.

 

4. Grilled tofu and pepper vegetarian tacos from Herbivoracious... what an awesome vegetarian summer eat!

 

5. No-bake southern pralines by the Kitchn.  You know this is my favorite food website, and this makes me love them even more!

 

6. Roasted potatoes with sea salt and thyme by Angie's Recipes.  Sounds like an awesome side dish for a barbecue if you ask me!

 

7.  Spinach and tofu dumplings by Food and Wine.  I'm kind of addicted to tofu... how cute are these?

 

8.  Strawberry milk whoopie pies by Sprinkle Bakes.  Probably the most beautiful whoopie pies I've ever seen.

 

9.  Peppermint ice cream by My Recipes.  The epitome of refreshing summer desserts, and pretty too!

 

10. Lemon raspberry creme brûlée from Technicolor Kitchen.  I adore raspberries, and a rich dessert like this one.

 

11. Roasted red pepper hummus by Good Life Eats.  Perfect for a summery evening, alone or with friends.

 

12.  Strawberry white chocolate mousse crêpes by Evil Shenanigans.  Good for way too many reasons to list.

 

13. Horchata!  By David Lebovitz.  I'm obsessed.

 

14.  Mozza and tomato skewers with basil oil from the Kitchn.  Food on a stick is the new thing, and these are way too cute and yummy-looking, perfect for an outdoor meal on the deck, or for entertaining.

 

 

15.  Blueberry pie ice cream from She Wears Many Hats.  Blueberries are my favorite food in the world.  Blueberry pie is amazing, and this ice cream looks to-die-for.

 

 

16.  Praline butter cake with caramel drizzle by Family Kitchen.  I need some, now.

 

17.  Homemade iced chai tea latte by Big Girls Small Kitchen.  I'm in love!

 

18.  Parmesan stuffed tomatoes by The Pastry Affair.  Great for a light summer meal.

 

19.  Stuffed squash blossoms with ricotta and herbs by Bell'alimento.  These look like they're fresh and full of flavor!

 

20.  Simple roasted apricots with honey mascarpone by Joy the Baker.  I drool.  I admit I think I've never tried fresh apricots, but I know I would love them.

 

21.  Chocolate covered smore's pops by Love from the Oven.  Another food on a stick, and, although the smore's fad is getting a little old, I have a weak spot for these ones.

 

22. Three berry salad with sugared almonds by Recipe Girl.  I'm a sucker for dolled-up salads, especially with fruit and nuts!

 

23.  Cinnamon sugar radish chips by Add a Pinch.  Sounds weird.  I need to try these.

 

24.  Pesto pasta salad by My Recipes.  It wouldn't be summer without a cool pasta salad recipe!

25.  Croissant french toast by food52.  So grown up and classy.

26. Berries and cream pavlova by Cherry Tea Cakes.  Dying to have a bite of this...

 

27. Italian sodas by Sugar and Charm.  I'm not generally a fan of fizzy drinks, but these creamy ones won me over.

 

28.  Stuffed mushrooms by Saveur.  Although a tad bit laborious for a hot day, these are a perfect nibble for entertaining, and full of flavor.

 

29.  Homemade peach-chipotle gummy bears by The Nature of Grace.  Homemade gummy bears?  I'm psyched!

 

30. Pesto portobello burgers by Fast Food.  Yes please.

 

31.  Reinvented whoopie pies by Gilt Taste.  I know, whoopie pies aren't exactly... summery.  But I had to add these.

 

32. Blueberry yogurt multigrain pancakes by Smitten Kitchen.  So fluffy and blueberry-y.

 

33.  Saltwater taffy by Coconut & Lime.  Reminds me of the Cape.

 

34.  Homemade frozen lemonade by the Kitchn.  The definition of refreshing.

 

Happy summer to all!

List-making (Quesadillas with Manchego, roasted red peppers and pesto)

 

Anyone knows me well is aware that I love list-making.  Every night, I make a to-do list for the next day.  I have a wish list, lists of food I want to make, and many, many more lists. 

 

 

Here are a "few" of the things on my "food I want to make" list:

    •    Croissants
    •    Soft pretzels
    •    Danishes
    •    Bagels
    •    Monkey bread
    •    Yeasted coffee cake
    •    Pecan sticky buns
    •    Dinner rolls
    •    Ciabatta
    •    Sourdough
    •    Artisan baguettes
    •    Scones
    •    Yogurt cake
    •    Pound cake
    •    Apple dumplings
    •    Lattice pie
    •    Doughnuts
    •    Molten chocolate cakes
    •    Tres leches
    •    Alfajores (Dulce de leche sandwich cookies)
    •    Coconut layer cake
    •    Decorated cakes
    •    Pillow cookies (Bakerella)
    •    Oreo balls
    •  Tons of different brownies (filled with candy pieces, with chocolate chip cookie dough, Snickers             brownies, Smores brownies, Nutella brownies, Salted caramel brownies, brownies with Oreo             chunks)
    •    Cake pops
    •    Rugelach
    •    Biscuits
    •    Gougéres
    •    Buckeyes
    •    Marzipan
    •    Candied walnuts
    •    Fudge
    •    Candied ginger
    •    Baked apples
    •    Red pepper jelly
    •    Fruit leather
    •    Oven dried tomatoes
    •    Stuffed french toast
    •    Gelato
    •    Tofu enchiladas


What's on your list?

 

Loaded Gourmet Quesadillas with Manchego cheese, (home) roasted red peppers and homemade basil pesto
Makes three 6-inch quesadillas

I got really excited about these quesadillas.  Quesadillas are one of my staples, and I'm always trying to reinvent them.  When I realized I hadn't posted any quesadilla recipes, I decided to create a recipe for pão e queijo.  This is the Loaded Gourmet Quesadilla that I came up with.  Enjoy!

Ingredients
6 flour tortillas (6-inch)
Heaping ½ cup Manchego cheese, coarsely grated (don't worry if there are some chunks)
2 small red bell peppers or one large one
⅓ cup homemade pesto (recipe below)
6 flour tortillas (6-inch)
Oil to grease the pan (optional; I use a nonstick skillet and don't grease it)


To roast the peppers:

Preheat the oven to 375F with the rack in the middle.  Meanwhile, wash the peppers and line a baking sheet or pan large enough to hold the peppers comfortably with foil. 

Roast the peppers in the preheated oven on the foil-lined baking sheet for one hour.  Every 20 minutes, check in on the peppers and, using heatproof tongs, turn them over so they aren't cooking only on one side. 

After an hour, take them out of the oven and (this is important, the insides retain heat for a long time) let cool for at least 20 to 30 minutes before trying to peel.  When cool, remove the outer skins with fingers; they will come off easily.  I suggest you do this over the foil you lined the baking sheet with because it can get a little messy.  Then open up the peppers and using your fingers, a knife or a spoon, remove the stem and all seeds.  Chop coarsely. 

To make the quesadillas:

Heat a skillet over medium-high heat (medium if your stove tends to burn things).  If you like and are not using a non-stick pan, grease the skillet with a little oil.  Place one flour tortilla on the hot skillet.  Sprinkle with a third of the cheese.  Top with some roasted red peppers, and finally spread on some basil pesto.  Top with another flour tortilla.  Cook on each side until crispy and golden, a few minutes, watching so it doesn't burn and making sure the cheese has all melted.  Repeat with remaining ingredients until you have made the three quesadillas and used up all of the fillings. 


Fresh basil pesto:
Makes about ⅓ cup

Ingredients
½  cup medium-packed basil
1 garlic clove, peeled
2 TBSP pine nuts or walnuts
2 TBSP grated Parmesan
¼ cup extra virgin olive oil
Salt to taste

In food processor, combine all of the ingredients and pulse until puréed.  Add salt to taste.

Delicious dishes

6 days feels like a long time for me to not post a blog.

And to tell you the absolute truth, the most cooking I've done in these last few days has been oatmeal (topped with cinnamon and mom's blueberry jam… YUM!).  Ok, I'm not including the appled butternut squash soup recipe because I didn't like it.  Actually, it was really bad.  Maybe it was my taste buds' fault, who have also been sick, and they could be betraying me, but it's not worth mentioning.  I gave it a try. 

But I'm not going to abandon you; here I post some of my very FAVORITE recipes that I've gotten off the internet.  Give them a shot and tell me what you think! 

• Broccoli and cauliflower flan with spinach béchamel

• Broccoli and garlic quiche with all butter pastry crust
  

 

• Greek salad
  
• Burritos w/ black beans, mushrooms & spinach
  
• Spinach and tofu paneer

• Winter veg & bean soup w/ tortellini & pesto
  
• Roasted red potatoes with rosemary
  
• Chickpea salad w/ roasted red peppers, artichoke hearts & capers

• Spicy tofu burritos

• Spinach & ricotta raviolis w/ parmesan & spinach cream sauce
  
• Mushroom & leek quiche
• Potato cheese soup 

• Couscous & feta stuffed bell peppers 

• Simple leek & ricotta tart

• Mediterranean pepper salad
  

• "Grilled" herb potatoes
• Artichoke and parmesan risotto
• Middle-eastern pita salad
• Chickpea ragout

 

• Spinach and apple salad with crispy almonds
• Chocolate chip muffins

• Toffee bars
• Peach crisp
• Garlic & cheese flatbread

• M & M cookies

• Apple upside-down cornmeal cakes (see picture above)
  
• Cheesecake squares
  
• Chocolate and almond biscotti
  

So I'll be honest with you.  When I first started cooking and getting my interest back into the kitchen, I only had one cookbook, a clumsy paperback one with thick pages and black and white print.  It was called (in spanish), "1000 recipes for losing weight."  Ok guys, first of all, any title that says "1000" in it, or refers to quantity rather than quality, is like a greatest hits album.  They're terrible.  And disappointing.  But back then, quantity was more appealing.  I think I only made one appetizing dish from that cookbook, a carrots and cheese combo (150 calories?  I don't think so) that had some interesting flavor.  Ok, it was passable.

Anyways, back in those days I mainly used Epicurious to find my recipes.  Until I bought my second cookbook, a prettier hardcover vegetarian one in spanish (I hate cooking in spanish) that called for some very hard-to-find ingredients.  I bought it on my first date with Gustavo.  *Smile*.

Then I discovered the Joy of Baking, and many other amazing sites (and a world of cookbooks)!