soulful college girl

Dinner in NY

2012-02-14T12:18:00.009-05:00

What does your dinner look like?

Miho Aikawa recently debuted a project titled Dinner in NY, which shows the images of people eating dinner in the metropolitan melting pot of New York City. The portraits are wildly different: the people, the surroundings, the food, and especially the time.

One of the portraits shows a monk from Myanmar eating a full array of delicious foods. At 11:17 AM, since he doesn't eat after noon. (I shamefully admit that 11:17 is sometimes my breakfast time, not my dinner time.) Another shows a drummer eating take-out late at night (or, rather, early in the morning) after a long rehearsal. It might not be "my" definition of dinner, but it's his. I think there is something really personal and intimate about our meals and the food we eat, and that's what so cool about this project.

U Pa Mok Kha is a monk from Myanmar who cannot eat after 12 noon. Local people bring him food and after he is done, he shares the rest of the food with them.

Age: 55 Time: 11:17 AM Location: Jackson Heights, Queens

In beginning this project, Aikawa aimed to answer the question, "What is a quality dinner?" Is it the quality of the food, the people you eat with, or the circumstances that define the dinner?

Robert and Vivian DeRosa share Sunday family dinner,

a long-standing tradition as Robert grew up in the same home.

Age: Robert 60, Vivian 55 Time: 5:59 PM Location: Fresh Meadows, Queens

Of course, in today's fast-paced world, the ritual of eating a meal has really gone by the wayside. It seems more people "eat to live" rather than "live to eat." Certainly there's nothing wrong with that, but as a food lover, I really cherish my meals (I only get three a day, after all).

Matthew Vogel relaxes with a sandwich and a beer during the evening commute to Pleasantville, NY.

Age: 30 Time: 6:59 PM Location: White Plains, Harlem Line

According to a study in Public Health Nutrition, eating as a primary activity has declined in the past 30 years, but eating as a secondary activity has risen substantially. And half of our eating is done while doing something else: watching TV, surfing the Internet, playing Words with Friends.... (I think I see a trend here).

When I eat dinner, I am also usually doing something else. Most often I'm reading blogs, which is a great way for me to wind down after a long day. Other times I'm watching TV. Sometimes I even eat in bed, which is my favorite place to eat dinner. Especially if Friends or a really good/bad reality show is on (i.e., anything with a Kardashian or Real Housewife).

Jai Yoon Lee, a student from South Korea, has dinner in her dorm room watching her favorite Japanese TV shows.

Age: 20 Time: 7:51 PM Location: Greenwich Village, New York

[Full disclosure: this is pretty much what my dinner looks like, except

a) I wish I lived in Greenwich Village and b) it's approximately three hours later]

But for me, there's no comparison to a long, leisurely meal enjoyed in good company. Whenever my sister and my mom and I go out to eat, it's wonderful. We order a bunch of things to share, and the conversation and food are always stellar. It's a simple thing, but, as Aikawa says, it really brings the pleasure back to the table.

[Photos and Captions from Miho Aikawa Photography]

One Simple Change

2012-02-09T11:53:00.001-05:00

This has not been a good week.

Sorry to be semi-depressing, but it really hasn't.

I was feeling the stress come on in full force Monday night as I made my way back to my apartment after a long, exhausting day. I had just been through a less-than-stellar Chemistry recitation. The culmination of lab reports, crazy homework coding assignments (made only slightly better by the references to Harry Potter, but still), tests, and quizzes combined to make me feel as though I might be sick. To be clear, this never ever happens to me. While I am absolutely the type of person who totally zones in during times of stress, only coming up for food and water, I rarely feel the physical ramifications of too much stress and anxiety.

But Monday was different. Do you ever have your feelings hurt or your ego bruised and then that's all you can think about for the rest of the day? That's me. It stays with me like a permanent lump in my throat. I'm a people pleaser, through and through. And my feelings were hurt. And then I got frustrated. And then I got angry.

And then I read this.

One simple change: let it go. Easier said than done, I must admit, but at the time, it really struck me. Just let it go, Sara.

And wouldn't you know, once I committed to letting it go, I no longer felt so angry or frustrated or stressed. I suddenly felt determined, like I could overcome this week.

It was a simple change, but it made a big difference.

"Somebody That I Used to Know" by Gotye

2012-02-04T08:05:00.014-05:00

It started with a perceived typo.

“Have you heard of gotye?”

Um, what?

“Just listen to somebody that I used to know,” my sister typed via G-mail chat. Oh, it’s an artist. My sister has never led me astray when it comes to music, so I made a mental note to do some exploring.

It took me a few days to get to it, but I finally did, and all I’ve been listening to recently is this song. I haven’t put a song on repeat since I owned a CD player and listened to N*Sync’s “Pop” over and over again, until I knew all the lyrics by heart.

Wait, what?

In any sense, give it a listen. It’s a beautiful song, beautifully written, and beautifully performed, with a wonderful build-up to the climactic duet at the end. It’s completely infectious and addicting.

Also, the music video is all kinds of awesome, telling a story better in a relatively static frame than some artists can in ten-plus minutes (ahem, Lady Gaga).

Are there any new songs you can’t get out of your head lately? What have you been listening to?

Breaking the Silence

2012-02-04T05:00:00.000-05:00

Wow.

It’s been a while.

More than two months, which is kind of shameful. A semester has come and gone, and a new one has started. Sixteen credit hours again. I’m getting into the swing of it, establishing a routine that seems to work well. (Yet I, in an obvious state of deliriousness, decided it’d be fun to read 265 pages of a business novel (apparently this genre exists) in five days, on top of lab reports (torturous, in case you were wondering), exams, and other homework.)

The good news is that this semester is already a million times better than the last, and it’s only been four weeks. I think I prefer the more relaxed pace of spring semester over the rushed and, while completely exciting, rather hectic and stressful fall semester (football games and all).

While I’ve been away, there’s certainly not been a lack of delicious cooking. There was a divine gingerbread apple upside down cake, lots of Thanksgiving deliciousness, a really awesome cranberry wild rice, better-than-Starbucks cranberry bliss bars, and plenty of soup. And also my beginning-of-the-semester treat to myself: cheesecake for dinner, enjoyed while watching Friends in bed. Don’t judge.

But there’s also been lots of oatmeal. A lot. It’s almost too embarrassing to admit how much.

...

You’re probably noticing a few changes in this space, too. I’ve thought a lot about these changes. I think it was important for me to take a break from this blog for an extended period. It really made me miss it.

I’m the kind of person who loves the idea of keeping a journal but is awful at keeping one. For this reason I really admire my mom, who has had a blog for nearly five years (!) and a series of Moleskine journals documenting the last five-plus years of her life.

If I’ve learned anything over these last two months of hibernation, it’s that I really miss blogging. I miss the connections I get to make with other bloggers, the thrill of seeing a creation published, and, most of all, the writing process. Writing is my oldest passion; it’s something I’ve kept with me in one form or another for half of my life. I really missed it.

When I started this blog eighteen months ago I wanted it to be strictly food-driven. I’m not actually sure why I thought keeping a food blog would be so easy while starting college, but then again I had a lot of expectations of college life dashed when I was a freshman.

But, as an engineering student, I’ve found that I really need a creative outlet. There’s only so many computer science and stochastics problems I can do before I go totally crazy. I am a soulful college girl, after all.

I’m going to see how it goes, but for now I want to shift the focus from cooking and baking to my life—everything from the music I’ve been listening to, cool things I stumble upon (but not on StumbleUpon, a site I really loathe), and other random bits and pieces. And, I suspect, from time to time there will also be a few culinary creations, because I might be the only person who is completely inspired by the thought of a graham cracker “cookie” that is legitimately just a buttery graham cracker crust. (Can someone please make this happen? Am I totally crazy for having craved this for the last two weeks?!)

So welcome to the new soulful college girl. I hope you like what you find here.

Being Thankful

2011-11-18T18:06:00.000-05:00

A few days ago I read a post by Jennifer Perillo, who writes In Jennie's Kitchen. If you read lots of food blogs, you've probably heard Jennie's story; this past August, her husband died unexpectedly from a heart attack, and she quickly became a single mother to her two young daughters. It's a heartbreaking story, and though I'd never read her blog before, I began to after that. I'm not sure why I did, but in the past three months I've grown to look forward to her posts. They're filled with raw emotion; she doesn't sugarcoat anything; to be honest, some of the posts can be downright difficult to get through. The compassion, the pain, and the emotion you feel for this distant stranger can be pretty startling.

Anyway, this past week Jennie posted about being thankful for everything she has in her life, and she encouraged her readers to do the same this Thanksgiving. "Take a moment and think about everything that you feel fortunate for in your life," writes Jennie. "Then, think about the millions of voids that will be on Thanksgiving tables around the country."

In our family, we like to go around the table and each say what we are thankful for. It's pretty cheesy, yes, but it does allow us to reflect on everything we have. Usually, I say something like "I'm so grateful for all the delicious food we're about to eat," which is the truth. But my response never really delves deeper than that.

I don't often reflect on all the blessings in my life. I have so many. My education. My family and friends. A warm bed to sleep in at night. It can be really easy to turn these wonderful things around, though.

Classes are too hard.

Too much family time.

Why do I have to get out of bed so early?

I've thought all of these things before. Actually, I've probably thought all of them in the past week (especially the first and last).

A few days ago I was in a real panic to decide what to make for dessert for Thanksgiving. I'd really wanted to make the brown butter tarts that I'd had as my birthday "cake," but I wasn't getting a response from the pastry chef at the restaurant where they're made. So I was frantically searching for an alternative. Will pie be too hard? Is crisp too boring? Are two springform pan desserts too similar? It was a whirlwind of self-inflicted stress.

And then I stopped searching for a while. Why was I making such a big deal about this Thanksgiving dessert? How was this in the spirit of Thanksgiving at all? How many people across America would gladly take any Thanksgiving dessert, be it pie, cake, fruit, or otherwise? How many people across America wouldn't even be partaking in a Thanksgiving feast? How many people around the world wouldn't be able to spend the day with their family? It was humbling to think about the embarrassment of riches I take for granted, to shift my perspective just a tad and realize how fortunate I am to consider my second dessert problem a problem at all.

This Thanksgiving will be a strange one at our home. For the first time, it will be only my parents and me, as my sister can't make the trip from Los Angeles to Atlanta. It will be a quiet day, for sure, but it won't make me love Thanksgiving any less.

Thanksgiving has long been my favorite holiday. I love the food, of course. The week-plus of leftovers that ensue. I love the Macy's Thanksgiving Day Parade and learning how to make carrot ring alongside my mom. And watching all the Friends Thanksgiving episodes and casually viewing the football games and seeing Miracle on 34th Street for the first time this holiday season. And taking a walk in the crisp morning before hunkering down in the kitchen. Having a peaceful and conversation-filled meal with my family. Staying at home. These are only some of the things I'm thankful for this year. They may seem little, but together they make Thanksgiving what it is, small memories I'll take with me in a few years when I have my own Thanksgiving dinner and begin to form my own traditions.

Last Thanksgiving I invited my Chinese roommate Chen to our home for Thanksgiving. It was a wonderful experience for both of us: Chen got to experience "real American Thanksgiving food" and I got to show it to her. Undoubtedly it's a Thanksgiving I won't soon forget.

As next Thursday approaches, I want to know: what are you thankful for?

Around Here

2011-11-11T18:53:00.000-05:00

Today I thought I'd share a few things I've been into lately. Some food-related things, some not.

1. A few weeks ago I stumbled upon Autumn Reeser's blog. You're probably saying "Who?" right now, but for the clueless out there she played Taylor Townsend on The O.C. and as such was the inspiration behind this blog. So it all feels very karmic or fateful or whatever the correct term is that she, too, has a blog. And now she is both married and has a baby son, so I feel very old. She lives in Los Angeles and still acts, but I think it's so cool to hear about her daily life and thoughts. (This is probably why I like Twitter so much.) Give it a read if you can.

2. Something else that makes me feel old: Friends now comes on Nick at Nite. To me this means it's on the level of All in the Family and The Cosby Show, which were shown late on night when I was really young and therefore meant they were practically ancient. I still remember when Friends would come on every weekday on TBS at 7 o'clock (primetime), which meant that was when our family ate dinner. Heck, I still remember the fourth season finale in London at Ross' wedding when he says Rachel's name. That was 1997, so I wasn't even in elementary school then. The concept of a season finale was totally lost on me (What do you mean we have to wait four months to find out what happens next?). Friends was the first show I ever truly followed, and it will always have a special place in my heart. It's striking to me that almost ten years after the series finale (and twenty years since the series premiere) it's still hilarious to me. My parents sometimes watch reruns of MASH, and I'm always amazed at how unfunny it is. Was it always that way or has our humor evolved that much in the past thirty years? I could go on about my love for Friends, but I'll leave you with a few of my favorite videos instead: "PIVOT" / "PIVOT" bloopers / "Meat? Good" / "Misshapen claw" / "Phoebe's Christmas Song" / "A lot of information" / A hilarious but subtle opener

2. I'm loving anything by Bon Iver these days. Their songs are so beautiful it hurts. The perfect soundtrack for autumn. Check out "Michicant" (video) and "Fall Creek Boys Choir." So good.

3. I'm a big fan of Dana Velden's "Weekend Meditation" posts over at The Kitchn, and this week she also wrote a "Midweek Meditation." I love her writing - her prose is such an inspiration.

4. Mindy Kaling's new book Is Everyone Hanging Out Without Me? is one I'm dying to read. God, I love her. Read an excerpt here.

5. Ditto the new Serious Eats book.

6. New blog obsession: Scarletta Bakes. It's like Joy the Baker moved to the Southwest. So witty, creative, and, most importantly, she makes delicious food.

7. I'm getting antsy and anxious about Thanksgiving. It's less than two weeks away! How did this happen? Our menu is pretty much set in stone from year to year, but I have free reign over desserts, and my indecisive self usually waits until the week before to decide what to make. There's always pumpkin cheesecake, and this year I'm hoping for brown butter tarts (crossing my fingers I can get the original recipe straight from the source). Otherwise, it may finally, after several years of "yes, this is the year I'll make it," be time for Cranberry, Almond, and Cinnamon Tart. Lately I've been in love with everything deep-dish. There's something so wonderful about baking a pie in a springform pan: more buttery crust (duh)!

8. Today Harry Potter and the Deathly Hallows Part 2 comes out on DVD. I'm dying to see it again. Sometimes I kick myself for having waited so long to read the Harry Potter books. So, to close, one of my favorite HP-related links: J.K. Rowling's Harvard Commencement Speech. If you only actually click over to one of the (many) links in this post, make it be this one. You'll be left in awe and inspired.

Pumpkin Granola

2011-10-22T18:46:00.002-04:00

I think I can measure how busy I am on any given day by the number of unread posts in my Google Reader. It seems unfathomable that I used to get my unread blog posts down to zero (yes, zero!), but now any number less than 400 is fine. Even though I read blogs every day, often more than once, the blog posts just never seem to dwindle.

All of this is meant to excuse this long, silent absence over here for the past three weeks. (Three weeks, yikes!) I’ll justify that by saying that I’ve had many tests and, as a result, many three-bowls-of-oatmeal days. I think the hardest thing about Georgia Tech is that it just sort of sneaks up on you. Four weeks until a test seems like an eternity (especially after the most recent one), but then I find myself studying a few days before and wondering to myself, When did we ever learn this? How in the world did they come up with this answer? As an Industrial Engineering major, when why do I need to take Physics II? When will the magnetic field of a curved disc ever be relevant to my life? Can you imagine being a Physics major?! (Turns out they have to take Honors Physics, so no: I cannot imagine doing this to myself.) A lot of these questions I ask myself revolve around physics, because I can’t exactly say I’ll never need to know accounting or probability.

As I said, there have been plenty of oatmeal three-a-days around here. Not that I mind, but it’s not exactly inspiring, and it really doesn’t do much for this space.

Luckily I have this pumpkin granola pushing me back into the kitchen. I’ve wanted to make granola for a long time. I used to buy those expensive (especially on a college student budget) Kashi granola bars that were so good. There was a pumpkin spice flavor that, lo and behold, actually didn’t contain any pumpkin in it at all. It’s like when you read the ingredients on the back of the blueberry muffin mix box (Why is there red dye in this? What is a blueberry-flavored nugget?). Anyway, I forced myself to quit the granola bar habit because at the end of the day, even though they were oh so good, I knew I could make a homemade version that was better for me and my taste buds (and my wallet, although ironically I made this at home over fall break using my parents' pantry).

What I love about this pumpkin granola is how deliciously crunchy it is. I was worried at first it would be too soft but after a day or so it crunched up deliciously. The smell is also incredible. A blend of spices and warm autumn flavors like pumpkin, maple syrup, and apples all get mixed up before being tossed with chewy dried fruit and some toasty nuts. It’s also not nearly as sweet as other granola, but I think that really lets the pumpkin and spices shine.

Now that I’ve tried pumpkin granola I can’t wait to experiment with other flavors. I’m thinking a coconut version or one with other fruits like pears would also be delicious. I also think this would be fabulous as a topping for fruit crisps. Can you imagine topping cinnamon-scented roasted apples with this? I think I may have just found a new Thanksgiving dessert.

Pumpkin Granola
Adapted from Serious Eats

I halved the sweetener in this recipe, but if you like a sweeter granola go ahead and add another ¼ cup of maple syrup. Use whatever nuts and dried fruits you like. I used almonds and walnuts and dried cherries and cranberries but pecans, pumpkin seeds, raisins, and even dried apples would also be delicious. The measurements here are pretty loose – I just grabbed handfuls of the nuts and dried fruit, but I have pretty small hands, so adjust accordingly. (I’d say my handful is somewhere between a ¼ and 1/3 of a cup.)

Yield: 8 to 12 servings

3 cups rolled oats
1½ teaspoons cinnamon
1 teaspoon allspice
½ teaspoon nutmeg (preferably freshly grated)
½ teaspoon ground ginger
½ teaspoon salt
Handful dried cranberries
Handful dried cherries, roughly chopped
Handful raw almonds, roughly chopped
Handful raw walnuts, roughly chopped
¼ cup maple syrup
1½ teaspoons vanilla extract
½ cup pumpkin puree
1/2 cup unsweetened applesauce

Adjust an oven rack to the center position and preheat the oven to 325 degrees F. Line a half-sheet pan with foil or parchment paper.

In a large bowl combine oats, spices, dried fruit, and nuts. Stir to combine.

In a medium bowl, whisk the maple syrup, vanilla, pumpkin, and applesauce. Add to the dry ingredients and mix thoroughly to combine.

Spread out in an even layer on the baking sheet. Bake for 40 minutes, stirring halfway through baking, until the granola is golden and smells heavenly.

Allow the granola to cool slightly before digging in. Stored well in an airtight container at room temperature, the granola will keep for at least a few weeks.

Butternut Squash Macaroni and Cheese

2011-09-28T20:35:00.001-04:00

They are subtle, but I can already see the signs of fall descending here. Fall is my favorite season of the year, and I’m lucky to live in a place where I can experience it. College football, Thanksgiving, turning leaves, cooler temperatures: these are all some of my favorite things about fall.

Of course, I’m leaving out the food that it brings, but that’s somewhat of a given. I think I could live off roasted fall root vegetables like carrots, sweet potatoes, parsnips (my personal favorite), and butternut squash. When accented with roasted garlic and fresh herbs, I think there is not much else that's better. For those of you who can’t quite do with that much monotony, there is always macaroni and cheese.

Wow. That aptly sums up my feelings about this dish (yet I keep writing…). I surprised myself with how delicious this was. I knew that I wanted to make a butternut squash macaroni and cheese, primarily because I knew it would be healthier than a balls-to-the-walls version that, though undoubtedly delicious, would not leave me feeling too great afterward.

But this? This I can get behind. A rich-tasting cheese sauce is enriched with both pureed and diced roasted butternut squash for some variation in texture, as well as sweet caramelized onions (because I can’t seem to make anything without them). Hearty and nutty whole wheat pasta complements the Parmesan cheese and sweet squash. A toasty crumb topping crowns the whole thing. It is glorious.

And! It was so easy. I’m not sure why but I had it in my mind that macaroni and cheese was difficult to make (the sauce! the pasta! everything at once!), but with some smart prep work it can all be made in under an hour.

That means that in less than sixty minutes you could be digging into a plateful of this.

So what are you waiting for?

Healthier Butternut Squash Macaroni and Cheese
Inspired by In Sock Monkey Slippers

In efforts to make the macaroni healthier, I used mostly reduced-fat products: reduced-fat cheddar cheese, reduced-fat cream cheese, and skim milk. However, use whatever you have on hand, knowing that the finished product will taste good no matter what you use (although then I can't necessarily vouch for its wholesomeness). I prefer the flavor of whole-wheat pasta and whole-wheat breadcrumbs, so I used both here. Again, use whatever you prefer. Although the whole squash is roasted, only about 3/4 of it is used. Use all if you like.

Yield: 4 to 6 servings

1 medium butternut squash, peeled and cut into 3/4-inch cubes
Kosher salt and freshly ground black pepper
1 medium onion, sliced into 1/2-inch half-moons
Water
1 tablespoon butter
1 tablespoon flour
3/4 cup skim milk
1 cup grated reduced-fat cheddar cheese
2 tablespoons reduced-fat cream cheese (Neufchatel)
1/2 cup grated Parmesan cheese (the real stuff, please!)
2 cups whole wheat macaroni or short-cut pasta
1 slice whole-wheat sandwich bread (or 1/2 cup of whole-wheat bread crumbs)

Adjust an oven rack to the middle position and preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Place squash on baking sheet and season liberally with salt and pepper. Toss to coat evenly. Loosely cover the squash with another sheet of aluminum foil and roast for about 15 to 20 minutes, or until the squash is tender. Once the squash is tender, remove the top piece of foil, toss, and return to the oven for 10 minutes more, until the cubes have just started to brown around the edges. Remove from the oven and lower the oven temperature to 350 degrees F. (The squash can be roasted several days ahead and stored in the refrigerator until ready to use.) When the squash is cool enough to handle, mash 1/2 cup with a fork or potato masher. Set aside along with 1 cup of roasted cubed squash.

Meanwhile, heat a large saucepan or pot over medium heat. Add the onions and cook until they become translucent, stirring occasionally. Season with salt and pepper. When browned bits begin to form on the bottom of the pan, deglaze with a few tablespoons of water and stir to release the browned bits. Allow the water to cook off and the onions to continue browning. Continue this process - allowing the onions to brown and then deglazing the pan - until the onions are soft, sweet, and a deep golden brown, about 15 minutes longer.

While the onions cook, heat a pot of water over high heat. Once the water begins to boil, season very liberally with salt and add the pasta. Stir to make sure the pasta doesn't stick together. Cook until the pasta is al dente, about 8 to 10 minutes depending on the brand and type of pasta. When the pasta is cooked, drain and set aside.

Once the onions have caramelized, add the butter to the pot and allow to melt. When the butter has melted, add flour and whisk to form a thick paste. Continue whisking constantly for about 1 more minute. Slowly add the milk and whisk to combine.

Next add the cheeses and the butternut squash puree and roasted cubes. Whisk to combine and melt the cheese. Season to taste with salt and pepper. Go easy on the salt, though, as the Parmesan is pretty salty on its own. Add the cooked pasta to the cheese sauce and stir to combine.

To make the bread crumbs, process the bread in a food processor until it becomes coarse crumbs. Alternatively, if you don't have a food processor (like me), bread crumbs can be made successfully by grating a slice of frozen bread on the large holes of a box grater.

Spray an 8-by-8-inch baking dish or similarly-sized dish (I used a cake pan) with nonstick cooking spray and transfer the macaroni and cheese to it. Sprinkle evenly with the breadcrumbs and transfer to the oven. Cook in the oven for 10 to 15 minutes, until the breadcrumbs are evenly browned and toasty.

Remove from the oven and allow to cool for a few minutes before digging in. The macaroni and cheese will keep, stored well in the refrigerator, for up to 4 days.

Homemade Do-Si-Dos

2011-09-24T06:00:00.000-04:00

You may be surprised to know that, as a college student, I don’t buy peanut butter. I never have and I probably never will.

Here’s the thing: I just can’t trust myself around peanut butter. Peanut butter, after cheesecake, is a true personal weakness.

Case in point: these cookies.

I call them a homemade version of Do-Si-Dos (also known as Savannahs or the entirely unoriginal Peanut Butter Sandwiches), which are my favorite Girl Scout cookie. Usually when I think of a Do-Si-Do I imagine a homier version of a Nutter Butter cookie, and while these are similar, the cookies aren’t as crunchy as Nutter Butters or Do-Si-Dos. What they lack in the crunch department they more than make up for in the peanut butter filling, though.

The cookies themselves are an oatmeal and peanut butter cookie hybrid with a satisfying chew. The filling (oh, the filling) is studded with chopped peanuts and is a sweet, sticky, altogether addicting bit of peanut butter goodness.

These cookies pack a wallop of peanut butter flavor – salty, sweet, gooey, and so filled with that glorious peanut butter scent that it’s hard to resist them.

While I imagine these would be right at home alongside a glass of milk (for those so inclined), my favorite way to enjoy them is straight out the freezer, where their texture firms up a bit and the filling almost takes on a fudge-like quality.

These cookies are the sixth thing I’ve made on my 20 Before 20 list. In case you’re wondering, I have about six weeks left to tackle the remaining fourteen items. This means a lot of delicious cooking lies ahead of me. It’s a daunting task for sure but when the rewards are this sweet (both literally and figuratively), it doesn’t seem so bad.

Homemade Do-Si-Dos (Peanut Butter Sandwich Cookies)
Adapted from Mini Baker

I have always liked crunchy peanut butter more than creamy peanut butter and luckily that's the kind we have on hand in the apartment. If you only have creamy peanut butter, add a 1/4 cup of chopped peanuts to the cookie dough and to the filling; the peanuts add a great crunch and texture to these chewy sandwich cookies. I was feeling especially lazy when I made these cookies and opted to make the cookie dough entirely by hand. It worked perfectly, but feel free to use an electric mixer if you are so inclined. (You'll actually need one to make the filling.)

Yield: about 12 sandwich cookies

For the cookies:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup crunchy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup quick-cooking oats (or 1 cup rolled oats ground slightly in a food processor)

For the filling:
3/4 cup powdered sugar
1/2 cup crunchy peanut butter
2-4 tablespoons milk (as needed)

To make the cookies, begin by adjusting an oven rack to the center position and preheating the oven to 350 degrees F. Line 2 baking sheets with parchment paper or aluminum foil.

In a medium bowl, combine flour, baking soda, baking powder, and salt. Whisk to combine. Set aside. In a large bowl, cream the butter, peanut butter, and sugars together until well-combined. Add the dry ingredients to the creamed mixture and stir just until combined. Fold in the oats and stir to combine.

Drop the dough by the tablespoonful onto the prepared cookie sheets, spacing each cookie about 2 inches apart. If the cookies don't all fit on two baking sheets, bake them in batches. Bake for 10 to 12 minutes, or until the edges of the cookie are golden brown. Allow to cool completely.

To make the filling, beat powdered sugar and peanut butter with an electric or hand mixer until smooth. Add milk as necessary until the filling is spreadable but still thick. When the cookies have cooled, spread the filling onto one cookie and top with another cookie.

The cookies will keep, stored well in an airtight container at room temperature, for up to a week. Alternatively, store in the freezer for a cold and scrumptious treat.

Brownie Tarts

2011-09-16T20:25:00.000-04:00

So. These brownies.

I made them on a whim, deciding halfway through the day, I’d like to bake something! I think I’ll bake something!

They’re a little fancy. I decided to make them in little tart pans because I’m a sucker for individual desserts. You get a whole tart to yourself! If you’re a serious brownie person, then you know that means exponentially more crispy edges (which happen to be the best part about brownies).

But then things veered a little. I ended up committing the cardinal sin of baking (or at least, my own cardinal sin of baking): don’t mess with the proportions or ingredients.

Oops.

Turns out there weren’t as many chocolate chips in the cupboard as I thought. Also turns out we didn’t have baking powder. So I made it work. Tim Gunn would be proud.

And can I tell you something? It was pretty fun, mixing things up. I even used one less tablespoon of butter, since I was feeling so rebellious and all.

But despite by bit of culinary deviation, the finished tarts… er… brownies were perfect. Intensely chewy and fudgy with a crackly sugar crust, they were eagerly devoured.

I like to think that I’m usually restrained around desserts like these. A few savored bites and I’m good. But these are dangerous. It’s all too easy to tell yourself you’re just going to eat a few crumbs (which don’t count, since they’re crumbs and all) and then find that half of a brownie is gone. Don’t ask me how I know that, though.

You’ve been warned.

Individual Brownie Tarts
Adapted from Ina Garten

These brownies are very similar to Ina Garten’s Outrageous Brownies, but I feel better about making and eating them since they have about 1/8 of the butter called for in that gargantuan recipe. I made a few changes to the recipe and was actually very happy with how the brownies turned out, so I’ve reflected those changes below. I think the most important thing about making these brownies is how you prepare your tart pans. Whether you use a larger tart pan or several smaller ones, be sure to grease them extremely well. I didn’t grease them as thoroughly as I could have and the brownies were sort of a pain to remove. The recipe calls for 3 cups total of chocolate chips. I had only 2 cups but used 1 cup of finely grated chocolate to supplement the rest. This will work in a pinch, but I like the semi-melted texture of the whole chocolate chips stirred into the batter at the end better. If you’re a nut-in-your-brownies type of person, add a cup of chopped nuts to the batter along with the dry ingredients.

Yield: 6 small (4-inch) tarts, or 1 9-inch tart

5 tablespoons unsalted butter
3 cups semisweet chocolate chips
3 large eggs
1 cup granulated sugar
1 tablespoon brewed coffee
½ teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon table salt

Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Thoroughly grease and flour your tart pans (or tart pan) and place on a baking sheet lined with foil.

In a medium bowl set over a pot of simmering water, melt the butter. Add 2 cups of the chocolate chips and remove from the heat. Stir with a wooden spoon or heatproof spatula until the chocolate melts completely. Set aside to cool.

Meanwhile, in a large bowl with a hand mixer or in the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Add the cooled chocolate and mix to combine.

In a medium bowl, combine the flour, salt, and remaining 1 cup of chocolate chips. Fold the flour mixture into the batter just until combined.

Divide the batter evenly among the individual tart pans and bake for 30 to 40 minutes, until the center is puffed and a toothpick inserted into the middle of the brownies emerges with crumbs still attached (this ensures a fudgy texture).

Cool to room temperature before removing the sides of the tart pans and devouring.

The brownies keep, stored well in the refrigerator, for up to a week.

Farro Risotto with Shrimp and Asparagus

2011-09-08T21:46:00.001-04:00

If given the choice, I prefer to cook alone. That sounds really bad, I know, but it’s the truth. Cooking alone is just easier for me. I’ve never cooked in large kitchens (and I actually prefer smaller kitchens) so the precarious balancing act to share counter space and equipment, clean as I go, and generally avoid stepping on fellow cooks’ toes make what I usually love a stressful experience.

The kitchen is my personal haven, where I can take my time, work slowly but surely, and then produce something delicious. It’s time for just me, time that allows me to reflect, to be creative, to just think. Call me selfish, but cooking alone is something that I wouldn’t trade for the world.

For this reason, I particularly enjoy involved cooking projects or making meals that require a bit of time, and risotto is one of my favorites. The stirring is a bit like a labor of love, but the result is a perfect reward for the (admittedly minimal) effort. I’ve wanted to try risotto with something other than rice for a few years, and this farro risotto with shrimp and asparagus was the perfect introduction to this new realm of risotto possibilities.

It was the first time I’d ever cooked with farro and I was afraid that the risotto wouldn’t be creamy like traditional risotto made with Arborio rice. Was I ever wrong. Not only does the farro make a creamy risotto but its flavor is addictively nutty and its texture is toothsome and hearty. It goes wonderfully with the slightly sweet shrimp and tender asparagus, but I can’t wait to try it with fall-friendly additions like wild mushrooms and roasted butternut squash.

Tell me: do you prefer to cook alone or with others?

Farro Risotto with Shrimp and Asparagus
Adapted from and inspired by The America's Test Kitchen Healthy Family Cookbook

Depending on the saltiness of the broth you use, you may need to add more or less salt when seasoning the risotto. You also may need to add additional broth to the risotto to reach the right texture. When the farro is done, it should be al dente—toothsome but tender. I think four shrimp per person is the perfect amount so use more or less depending on the number of servings you wish to make (cook about eight shrimp per batch, though; any more and you risk overcrowding the pan and not getting a good sear on the shrimp).

Yield: 4 servings

2 teaspoons olive oil
1 medium onion, medium-diced
1 celery rib, medium-diced
3 cloves minced garlic
Kosher salt and freshly cracked black pepper
1 ½ cups farro
4 cups chicken or vegetable broth
1 bunch asparagus, trimmed and cut into 2-inch pieces
16 medium shrimp (about ½ pound), peeled and deveined

In a large saucepan or soup pot, heat olive oil over medium heat. Add onion and celery and cook, stirring frequently with a wooden spoon, until tender, about 8 to 10 minutes. Add garlic and cook until fragrant and slightly browned, 30 seconds to 1 minute. Season liberally with salt and pepper.

Add the farro to the pot and toast for about 1 minute. Begin adding the chicken broth ½ cup at a time, stirring frequently. The risotto should be kept at a simmer as more broth is added and as the farro absorbs the broth. Adjust the heat as necessary to maintain a simmer.

Meanwhile, blanch the asparagus. This can be done in the microwave (my preferred method, since it’s more convenient) or on the stove. To blanch in the microwave, add the asparagus to a shallow dish along with a 1/3 to a 1/2 cup of water. Microwave on high for 1 to 2 minutes, until the asparagus is tender and bright green. Drain the asparagus and set aside. To blanch on the stove, bring water to a boil in a medium saucepan. Add the asparagus and cook for 1 to 2 minutes, until the asparagus is tender and bright green. Drain the asparagus and set aside. When the risotto is nearly done, add the asparagus and stir to incorporate.

After you’ve added the asparagus to the risotto, cook the shrimp. Heat the remaining teaspoon of oil in a medium skillet over medium heat. Season both sides of the shrimp liberally with salt and pepper. Add half the shrimp to the hot pan and cook for 1 minute. Flip and cook for 1 minute more, or until the shrimp are pink and cooked through. Repeat with the rest of the shrimp. Add the cooked shrimp to the risotto and stir to combine. Serve immediately.

Leftover risotto will keep, stored well in the refrigerator, for up to a week.

Perfect Split Pea Soup

2011-09-01T11:35:00.000-04:00

I try very hard to resist tagging the word “perfect” onto things I make or talk about. After all, my version of perfect is almost certainly not your version of perfect, and there’s nothing worse than having your exceedingly high expectations dashed.

For example, to me the bowl of oatmeal that I make very nearly every day is, to me, perfect. It is just sweet enough, just salty enough, just cinnamon-y enough. But most people? Apart from the Christmas-like smell of the cinnamon, most people find it equal parts unappetizing and strange. But to me, it is perfect and in the end that is all that matters. But I’ve resisted sharing my “recipe.”

Today, though, I want to share with you what to me is the perfect split pea soup. Split pea soup is my absolute favorite soup and for weeks I had been craving it, which is crazy enough considering the temperatures have been flirting with triple digits here for the past few weeks. I couldn’t make it at home because my mom simply refused, but now, in our apartment, we can make whatever we want for dinner. (Case in point: my recent dinner of oatmeal + baked potato.)

I suppose normal people would opt to eat pizza or hamburgers or brownies and cake for dinner when allowed to cook for themselves. I, of course, chose to make split pea soup. (It’s merely coincidental that the day after I made this soup I developed a nasty virus that left me voiceless and sickly. So in case you're wondering, this soup also has healing powers.)

This recipe comes from Ina Garten, as so many of my favorites do. Unlike most split pea soup recipes, which are thick and porridge-like and flavored with ham, this one is sufficiently lighter and has a cleaner taste. Half of the split peas are added at the beginning of cooking. Halfway through cooking, the rest are added; what results is a soup with dual textures: half of the split peas break down, thickening the soup and making it creamy. The other half softens but remains intact, adding a pleasing and hearty texture to the soup.

Onions and carrots also add texture and, surprisingly, sweetness. I’d never noticed this sweetness before, but my roommate mentioned it, and I was surprised to find that I had never noticed it before. It’s not cloying or readily apparent, but it sort of hovers there in the background, complementing the savory chicken stock base and peas.

In all accounts, this is a bare bones soup: nothing complicated about it. But it has character; it is a bit unusual; it is perfect for welcoming the cooler temperatures of fall (it's September! Finally!); as is, there is nothing I’d change about it. To me, it is perfect.

Perfect Split Pea Soup
Adapted from Ina Garten

If you like, you can also add a cup or so (about 3 small) red boiling potatoes, cut into 1-inch pieces. Add the potatoes along with the split peas and chicken stock. They'll make the soup a bit heartier, but are by no means necessary. Instead of chicken stock, you can use vegetable stock to make the soup vegetarian. Leftover soup thickens considerably. Add a half cup or so of stock to leftovers when reheating until it reaches your desired thickness.

Yield: 6-8 servings

1 teaspoon olive oil
1 large onion, medium-diced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/2 teaspoon dried oregano
2 cups medium-diced carrots (3 to 4 carrots)
1 pound dried split peas
8 cups chicken or vegetable stock

In a large soup pot, heat the olive oil over medium heat. Add the onions and cook until they become translucent and begin to brown slightly, stirring occasionally. Add the garlic and cook until it becomes fragrant, 30 seconds to 1 minute. Season well with salt and pepper; add the dried oregano and stir to incorporate. Add the carrots, half of the split peas, and the chicken stock. Scrape the bottom of the pan with a wooden spoon to release any browned bits.

Bring to a boil, reduce to a simmer, and cook for 40 minutes, skimming off any foam that accumulates on the surface. Stir frequently to prevent the solids at the bottom of the pot from burning. After 40 minutes, add the remaining split peas and cook for 40 minutes more, or until all the peas are tender and soft, continuing to stir every so often to cook the soup evenly. Taste the soup and season accordingly with additional salt or pepper. Serve hot.

Leftovers will keep, stored in the refrigerator, for up to 1 week. The soup will thicken considerably as it sits. When reheating, add additional stock (about 1/2 cup) until the soup reaches your desired consistency.

A Trio of Fish Taco Condiments

2011-08-25T19:54:00.000-04:00

For my last meal at home, I opted for fish tacos. This is a meal that my family has only recently—in the last few years or so—started to make regularly. Although certain elements are always constants—the fish of course, good spicy salsa, and my mom’s cheese dip—I like to make different condiments to go alongside. Since we eat fish tacos most often in the summer, I also prefer to take advantage of fresh fruits and vegetables. The fresh toppings just taste better in the summer, offering cool contrasts to the spicier fish and salsa.

Usually the condiments are a reflection of whatever we happen to have in the refrigerator at the moment. Case in point: this pineapple and cucumber relish. The pineapple is sweet and juicy while the cucumber offers a crispness and crunch. A little hot sauce rounds out the flavors, and salt (ever the culinary workhorse) brings out the sweetness and juices in the pineapple and cucumber.

The guacamole is usually on the table but it’s taken me a while to get it just right since there are so many factors at play in guacamole. The texture should be creamy but not so smooth that it’s pureed (on the other hand, it shouldn’t be too chunky). I also like the contrasting texture that tomatoes provide: they lend a savory flavor that pairs well with avocado and their juiciness also smooths the guacamole out. In terms of seasoning, I usually go with salt, pepper, hot sauce, and dashes of cumin and cilantro (either dried or fresh). The cumin and cilantro are takeaways from my mom, who has instilled in me the proper way to make guacamole and perfect cheese dip, among other things.

The final condiment, a creamy carrot salad, is my homage to the coleslaw or cabbage that is often served with fish tacos on the West Coast. It’s utterly simple, equal parts creamy, sweet, and crunchy. I love the idea of a carrot salad, but not the heavy mayonnaise dressing that usually adorns it. My solution? A tart yogurt dressing with fresh citrus that pairs perfectly with grilled fish.

In fact, my favorite part about these condiments is that they are as good complementing a fish taco as they are as dips for tortilla chips or vegetables, with chicken or shrimp, on sandwiches, and of course—like you even need to ask—on their own. Sometimes I’m more tempted by the fish taco accompaniments than the fish tacos themselves, but I’m not sure there’s such a thing as Fish Taco Condiment Night. Not yet anyway.

Pineapple and Cucumber Relish

This relish is wonderful with fish tacos, but it’s also great with other seafood like shrimp or scallops or with chicken. Alternatively, serve it as a dip with chips or crudité for a new take on fruit salsa.

Yield: about 2 cups

½ medium pineapple
¼ cup cucumber, diced into ½-inch pieces
Kosher salt
Hot sauce, to taste
1 tablespoon chopped assorted fresh herbs, such as basil, parsley, cilantro, and mint

Dice ¾ of the pineapple into ½-inch pieces and place in a medium bowl. Grate the remainder on the small holes of a box grater. The pineapple will break up and become very juicy and pulpy. Transfer pineapple pulp and all juice to medium bowl with diced pineapple and add cucumber. Season pineapple and cucumber liberally with salt. Add hot sauce to taste (I go with 4 or 5 dashes). Add chopped herbs.

Cover and refrigerate until ready to serve, at least 30 minutes and up to 4 or 5 hours. Serve chilled. Leftovers will keep, covered well and kept in the refrigerator, for up to 3 days.

Guacamole

Guacamole is most aesthetically pleasing when served right after it’s made, lest the avocado oxidize and turn a murky greenish brown. I’ve tried all the “secrets” designed to ward off this unwanted effect, from adding acid to the guacamole to storing it with an avocado pit, and nothing has ever worked. Luckily, leftovers stored in the refrigerator taste just as good, if not better, than freshly made guacamole, and only the surface of the guacamole oxidizes. Simply stir the guacamole a bit and it will be almost as green as new.

Yield: about 2 cups

2 ripe Haas avocados
1 teaspoon fresh lemon juice
¼ medium tomato, diced into ½-inch pieces
Kosher salt and freshly ground black pepper
Hot sauce, to taste
1/8 teaspoon cumin
¼ teaspoon dried cilantro or 1 teaspoon chopped fresh cilantro

In a medium bowl, mash avocados with a fork until creamy but some chunks still remain. Add lemon juice and tomato and stir to combine. Season with salt, pepper, and hot sauce (I go with 4 to 5 dashes), to taste. Add cumin and cilantro and stir to combine. Serve immediately.

Leftovers will keep, covered well and kept in the refrigerator, for up to 4 days.

Creamy Carrot Salad

I use Greek yogurt in the dressing because we have it on hand more often than plain yogurt. However, you can use plain yogurt and omit the water. To shred the carrots, peel them first and then grate on the large holes of a box grater.

Yield: about 2 cups

2 tablespoons Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon water
½ teaspoon sugar
Kosher salt and fresh black pepper
2 cups shredded carrots

In a medium bowl, whisk together Greek yogurt, lemon juice, water, and sugar. Season well with salt and pepper. Add carrots and stir to combine. Cover and refrigerate until ready to serve, at least 30 minutes and up to 4 or 5 hours. Serve chilled. Leftovers will keep, covered well and kept in the refrigerator, for up to 4 days.

Plum Frangipane Tart

2011-08-17T18:44:00.000-04:00

Have you ever tasted frangipane?

Perhaps, like me, you once saw it on a restaurant menu, became intrigued, and then ordered it without an inkling of an idea what it was or what it would taste like.

Mmmm…. Almonds. And sugar. And butter. Delicious. And with fruit? Forget about it. Too good to pass up.

I know. Frangipane. Sounds fancy. But it couldn’t be easier to make. If you are in possession of a food processor or nut grinder, you are mere minutes away from beholding its wonderful taste and smell.

Perhaps, like me, you tried it once and then could not get it out of your head. So much so that the second query on your browser after you type in “f” is frangipane (after Facebook, of course). (This is only a slight exaggeration.)

Perhaps, like me, despite a minor obsession with the stuff, you’ve only ventured to make it once (once!) in the more than two years since first trying it.

Yes, it turns out that frangipane is just as at home in a cake as in a tart, where you’ll usually find it. But this is not about a cake (delicious though it may be).

Perhaps, like me, you figured it was about time you put your beautiful fluted tart pan to good use, sliced up a few tart and rosy plums, and nestled them in a fantastic concoction of almonds, sugar, and butter. How could this get any better?

Oh, that’s right. A few splashes of crème de cassis.

It’s not often that I tell you to make something rightthisminute. But plums are at their peak right now. Their inherent tartness is softened ever so slightly by baking, offering a welcome contrast to a rich but restrained almond filling and a crisp pastry crust.

This is a tart that’s perfect for company or parties—it’s a beauty—but don’t wait for a fancy celebration to make it. Perhaps, like me, you think plain old Wednesday is as good an occasion as any to enjoy a plum and frangipane tart.

Plain old Wednesdays have never been so good.

Plum Frangipane Tart
Adapted from Bon Appetit via Smitten Kitchen

In place of crème de cassis, you can you framboise, brandy, or another berry liqueur. If you like you can also add a glaze by melting 2 teaspoons of creme de cassis (or another liqueur) with 1/4 cup of red currant jelly over medium-low heat. Brush the baked tart with the jelly and allow to cool before serving.

Yield: 1 (9-inch) tart (about 8 servings)

For the pastry crust:
1 cup all-purpose flour
1 tablespoon sugar
Pinch of salt
8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons ice water
1/4 teaspoon vanilla extract

For filling:
2 ounces whole raw almonds (about 1/3 cup)
1/3 cup sugar
1 large egg
3 tablespoons unsalted butter, at room temperature
2 teaspoons crème de cassis
12 ounces ripe plums (about 2 large), cut into 3/4-inch wedges

To make the crust, set an oven rack to the center position and heat the oven to 375 degrees F. Combine flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse to combine. Scatter butter over flour and pulse until mixture resembles coarse meal. Add water and vanilla and process until moist clumps form.

Gather dough into a ball. Wrap in plastic and flatten into a 1-inch-tall disk. Refrigerate for 2 hours or freeze for 15 to 20 minutes. Once the dough is thoroughly chilled, roll out on a floured surface to a 12-inch round. Carefully lift the dough over a 9-inch tart pan and ease into the tart pan and up the sides, taking care not the stretch the dough. Trim the dough so it is flush with the edge of the pan If the dough tears, simply patch it up with the scraps. Pierce the bottom of the dough with a fork and refrigerate for 15 minutes.

After 15 minutes, spray a large piece of tin foil with nonstick spray and place in the crust, sprayed-side down. Fill the crust with dried beans or pie weights and bake until pale blonde and the crust is set, about 20 minutes. Remove the foil and beans or weights and continue baking for 10 more minutes, until the crust is golden. Cool on a rack. Maintain oven temperature.

Meanwhile, make the frangipane filling. In the bowl of a food processor fitted with the steel blade, finely grind almonds with sugar. Add egg, butter, and crème de cassis. Process until a smooth batter forms. Pour the filling into the prebaked tart crust. Arrange the plum slices in concentric circles atop the filling and bake until plums are tender and the filling is golden and set, about 50 minutes.

Cool tart on a rack and serve at room temperature. The tart can be made a day ahead and kept at room temperature until ready to serve. Leftovers will keep, refrigerated and covered, for up to 3 days.

Summer Squash Frittata

2011-08-14T14:14:00.000-04:00

I feel as if I have just woken up from a long sleep, a midsummer hibernation.

About a month ago I got it in my head that I wanted to read all seven Harry Potter books before fall semester started. It was a pretty ambitious goal, especially since at the time I was still working all day and came home tired and unwilling to do much of anything. But I was determined to get through the thousands of pages and hundreds of chapters. Suffice it to say that I've done a lot of reading this summer (ten books in all), and now that I've finished the seventh and final book in the series, I'm sort of at a loss of what to do.

Particularly in the last week and a half, I've done nothing but read. All day and often late into the night, sometimes forgoing lunch or dinner for just one more chapter. It was incredible. After cooking and baking, reading is my favorite way to pass the time. I loved getting lost in the books, in the fantastic world J.K. Rowling created, in horcruxes and pensieves, Quidditch and charms. These books surpassed my expectations in every way imaginable. Rowling's writing and storytelling really inspire me. No detail goes unexplained, and I am continually amazed at the the vividness of her characters. I think I could read these books forever and continue to get something out of them. I only wish I had started to read them earlier in the summer; then I could have had the time to read them through a second time. (Seriously.)

All this is to say that with so much reading, I haven't had too much time for cooking. On the few occasions that I decided I could put my book down for a few hours and make a meal, I was drawn toward quick-cooking dinners that highlighted fantastic summer produce. One of our favorites this summer has been frittata, a quick-cooking style of omelet. Start to finish it takes about thirty minutes and we've enjoyed it with everything from mushrooms to peppers to spinach. This particular version has sliced zucchini and summer squash, sauteed onions and garlic, and salty Parmesan cheese and fresh basil on top. Perfect alongside a crisp green salad, this frittata is the perfect easy dinner (or lunch or breakfast), and easily adaptable for all seasons.

Summer Squash Frittata with Parmesan and Basil

Instead of squash, try mushrooms, peppers, spinach, fennel, asparagus, roasted tomatoes, or corn. Check out my post on strata for ingredient combinations. In total you'll want about 3 to 4 cups of vegetables or other add-ins (such as cooked chicken or sausage). In place of Parmesan, you can also use goat cheese (with sweet potatoes and thyme, it's another favorite), Fontina, Manchego, Gruyere, or sharp cheddar. Similarly, try different herbs to match your tastes and the season; everything from marjoram to rosemary to parsley would be delicious.

Yield: 4 to 6 servings

1 teaspoon olive oil
1/2 medium onion, diced (about 1/2 cup)
2 cloves minced garlic
2 medium yellow squash, sliced into 1/4-inch rounds
1 medium zucchini, sliced into 1/4-inch rounds
Kosher salt and freshly ground black pepper
6 eggs
1 tablespoon Dijon mustard
2 tablespoons finely grated Parmesan cheese
2 tablespoons chopped or chiffonade basil

Add olive oil to a 10-inch nonstick pan and heat over medium-high heat. Position an oven rack to the center position and heat the broiler on high. Add onion to pan and cook, stirring occasionally, until onion is translucent and begins to soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds, stirring contantly.

Add both squashes to the pan, spreading slices as evenly as possible. Season liberally with salt and pepper. Reduce the heat to medium and continue cooking, stirring frequently, until squash is tender and slightly browned, onions are browned, and all the moisture in the pan has evaporated, about 10 minutes more.

Meanwhile, in a small bowl or measuring cup, beat eggs and mustard. Season liberally with salt and pepper. Add 1 tablespoon of cheese and stir to combine. Pour eggs over sauteed vegetables as evenly as possible, tilting pan to distribute the eggs throughout the pan if necessary. Cover pan with lid and cook for 5 minutes. The eggs will be mostly set around the edges but the top will still be runny.

After 5 minutes, uncover the pan, sprinkle with remaining tablespoon of cheese, and transfer to the broiler. Cook for 5 to 10 minutes more, until eggs are set and cheese is melted. Remove from the broiler and sprinkle with fresh basil. Serve immediately or cool and serve at room temperature.

The frittata will keep, covered and refrigerated, for up to 5 days.

Browned Butter Chocolate Chip Cookies

2011-08-08T20:38:00.001-04:00

I've never understood the popularity of candles, soaps, and fragrances that smell like foods. Vanilla bean or citrus is one thing, but yesterday I was at Bath and Body Works and was quite shocked at the "Gourmet" (their name, not mine) line of scents that they have. There was Mint Chocolate (quite delicious, actually, but who wants their hands to smell like a peppermint patty?), Apple Crumble (oddly tart and sweet smelling, nothing at all like a true apple crumble), and various scents of pumpkin (why so many?). A quick perusal of their website also reveals such atrocities as S'mores, a whole assortment of Donut "flavors," Honey Pretzel, and PB&J. Why do people want to walk their bedrooms, kitchens, or bathrooms to smell like peanut butter and jelly sandwiches? (Perhaps the better question is what exactly a peanut butter and jelly sandwich actually smells like.)

Certainly there is a market to be made producing scents associated with familiar, nostalgic smells like the toasty smell of warm s'mores or a hot apple pie. But I just don't get, and I don't think I'll ever support this rather strange trend. That is, until someone can successfully replicate the scent of browned butter.

Yes, browned butter. It is marvelous stuff. The smell is nearly intoxicating, a blend of perfectly roasted nuts and melted butter, but to simply leave it at that would be to do browned butter a great disservice. I daresay browned butter is something akin to liquid gold, but don't take my word for it. Just make these cookies.

When I first made my 20 Before 20 list a few months ago I wanted to put things on it that would both challenge and inspire me. Chocolate chip cookies may seem to accomplish neither of these two goals, but this recipe... oh, this recipe does just that.

On the one hand, I was quite challenged to wait an entire day before eating one. The recipe, though, is almost simple as it gets, although not surprisingly a bit unorthodox since it comes from Cook's Illustrated. These are the chocolate chip cookies I imagine a wise grandmother would make, and I felt rather old-fashioned as I stood there with my wooden spoon and glass mixing bowl, not an electronic gadget in sight. Yes, these are the best kind of cookies: the sort that are simple to pull together when you decide it's just the afternoon for a warm chocolate chip cookie.

A word about pairings: if you're old-fashioned you'll enjoy these with a glass of cold milk. The more sophisticated of you will reach for a glass of red wine. Me? I can think of nothing better than a mug of hot coffee.

As for inspiration, I admit it's a bit far-fetched to feel inspired by chocolate chip cookies, which are as ubiquitous and pedestrian a cookie as they come. But not these. The browned butter renders them chewy and contributes to the toffee and caramel flavors that come through in each bite. The chocolate adds a pleasant bittersweetness; the cookie's substantial size renders them crispy at the edges but gloriously chewy in the center, just what I seek in a cookie. Suffice it to say that after enjoying these cookies I became wholly inspired, both by the interplay of its various components and by the magical powers of browned butter. It didn't take long for me to decide that everything would be made better by this culinary gift, from oatmeal cookies to pecan pie.

And until someone finally devises a Browned Butter candle to stick in the middle of the kitchen to give the illusion of it sitting in a pan on the stove, I'm perfectly fine with making it myself and reaping the rewards of putting it in any and everything.

Browned Butter Chocolate Chip Cookies
Adapted from Cook's Illustrated

Avoid using a nonstick skillet to brown the butter, as the dark coating makes it hard to judge when the butter has browned. It's important to follow the directions carefully for stirring and resting the batter: waiting allows the sugar to fully dissolve and therefore caramelize more fully when the cookies bake. If you like, add 3/4 cup of chopped toasted pecans or walnuts along with the chocolate chips. Baking the trays 1 at a time may seem fussy, but it ensures that they cook evenly. These are best straight out of the oven (what cookies aren't?), but to recreate the effect of fresh-baked cookies you can warm a few in a 300-degree oven for about 5 minutes before enjoying.

Yield: about 16 cookies

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg plus 1 large egg yolk
1 1/4 cups semisweet chocolate chips

Adjust an oven rack to the middle position and heat the oven to 375 degrees F. Line 2 large (18- by 12-inch) baking sheets with parchment paper. In a medium bowl, whisk flour and baking soda; set aside.

Heat 10 tablespoons butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan and stirring constantly with a wooden spoon or whisk, until butter is dark golden brown and has nutty aroma, about 2 to 3 more minutes. The butter will make a hissing, sizzling sound as it browns. Be careful not to cook it too much, as it can quickly turn from gloriously browned to hopelessly burnt. Remove skillet from heat and transfer browned butter to a large heatproof bowl. Add the remaining 4 tablespoons butter to the hot melted butter and stir until completely melted.

Add both sugars, salt, and vanilla to butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is completely smooth and no lumps remain. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined, about 1 minute. Stir in the chocolate chips and nuts (if using), giving the dough a final stir to make sure no flour pockets remain.

Score the dough evenly into 4 quarters, then score each quarter into 4 quarters, for a total of 16 portions of dough. Shape dough into rough balls and place on baking sheets, 8 portions to a sheet, each portion placed about 2 inches apart.

Bake cookies 1 tray at a time until cookies are golden brown and puffy and edges have begun to set but centers are still soft, about 14 minutes, rotating the baking sheet from front to back halfway through baking. Transfer the baking sheet to a wire rack to cool.

Cookies will keep, stored in an airtight container at room temperature, for up to 3 days. Rewarm cookies in a low oven for a few minutes for a fresh-baked taste.

Peach and Blueberry Lattice Pie

2011-08-04T19:11:00.003-04:00

If I could, I would make cheesecake the quintessential American dessert. Maybe then it would finally garner the attention it so deserves and people would stop making these things called "no-bake cheesecakes," which irritate me to no end. (I'll spare you the rant about a no-bake "cheesecake" not being a cheesecake at all, because pretty soon I'd begin to rant about other terminology that irks me, like "easy peasy." But I digress.)

As it is, it doesn't look like pie, which is firmly ground in its place as the all-American dessert, is going anywhere soon. And to be honest, I've never really understood the lure of pie much anyway. I'm much more of a slice-of-cake or rustic fruit dessert type of girl anyway. Pie is good, no doubt, but it doesn't conjure the same cravings as a slice of dense, frosting-topped cake or warm, bubbly fall fruit crumble. Like I said, I've never understood what was so great about pie.

Until now.

Indeed, I realize now more than ever that my apathy toward pie was likely just mischanneled fear of it. As much as I like to think of myself as an accomplished baker, I'd yet to truly master pie dough, the thing that makes pie so unique, so tasty, for nothing quite comes close to its alluring and fleeting combination of flakiness and tenderness. I believe I once said that I hated it. That was over a year ago, and since then my only attempt at pie dough was the day before Thanksgiving. Note to self: don't haphazardly make pie dough when you are simultaneously juggling cranberry sauces, pumpkin cheesecake, rum raisin bread pudding, and homemade ice cream. It's just not a good idea.

Forming a lattice top crust is a bit of extra work but oh so worth it when the finished pie emerges gloriously from the oven.

Because pie should not be stressful. Quite the opposite really. It strikes me as such an organic thing: cutting the butter into the flour, rolling it into a misshapen circle, pouring in a sweet filling, and then whisking it out of the oven bubbling hot. It's a very Rockwellesque picture, and certainly no one seventy-five years ago was stressing out about pie. Yet nearly every recipe I've ever seen for pie dough comprises everything I avoid in recipes for baked goods: ranges of ingredients, warnings about temperamental ingredients, and vague descriptions of steps. It wasn't until a few weeks ago that I found a recipe that took away all that balderdash (sorry, ~~currently~~ just finished reading HP4 and subconsciously wrote this word, one of the Gryffindor house passwords) and replaced it with something I can get behind: reason and science. Created by a former recipe developer for Cook's Illustrated (he is actually the person who developed the now-famous vodka pie crust recipe), this pie dough is quite unconventional in its technique, but what results is a dough that I'm confident will work for me whenever I decide to make pie, which will be a lot more often than the current one-a-year quota I currently have going.

Beautiful, delicious fresh summer peaches and blueberries: hardly anything else is needed.

This time, I decided to highlight fresh summer peaches, which have been achingly good this season, with marble-sized blueberries, all nestled comfortably under a lattice crust. I'd be lying if I said that I wasn't (vocally) admiring my work as it emerged from the oven, the crust tanned golden brown, the sweet fruit bubbling, and the scent of butter mixing with sugar filling the kitchen. It was, quite simply, the most beautiful thing I'd ever created.

Oh, and it tasted pretty fantastic, too.

Peach and Blueberry Lattice Pie
Crust adapted from Serious Eats, filling inspired by Martha Stewart's Cooking School

It's important to use a scale when measuring the flour in the crust. If your peaches are very ripe, simply peel them with a paring knife. Otherwise, cut an "X" into the bottom of each peach and put them in a pot of boiling water for 30 to 60 seconds, until the skins start to blister and peel away from the flesh. Remove them from the water, place in a bowl of ice water, and, once cool, peel the skins. Taste your fruit before you add sugar to it. My fruit was very sweet, so I added a scant 1/2 cup of sugar. You may need to add up to 3/4 cup sugar. The cinnamon in the filling is optional and lends a very subtle warmth to the finished pie. A bit of ginger would be delicious in its place, too.

Yield: 1 9-inch pie, or about 8 servings

For the crust:
12.5 ounces all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
20 tablespoons (2 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
7 tablespoons cold water

For the filling:
2 1/4 pounds peaches (about 4 large), peeled and cut into 1/2 inch wedges
1/2 pound blueberries
1 tablespoon lemon juice
1/2-3/4 cup sugar, depending on the sweetness of the fruit, plus 1 teaspoon
1/4 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 egg, beaten

To make the pie dough, combine 8 ounces of the flour, sugar, and salt in the bowl of food processor fitted with the steel blade. Pulse twice to incorporate. Scatter butter pieces evenly over the surface and pulse until no dry flour remains and the dough just begins to collect into clumps, about 25 short pulses. Sprinkle the remaining 4.5 ounces of flour over the butter/flour mixture and pulse just until the dough is broken up, about 5 short pulses. Transfer the dough to a large bowl.

Sprinkle the dough with water and, using a rubber spatula, fold and press dough until it comes together into a ball. Divide the ball in half. Wrap each half of dough in plastic and form into a 1-inch tall disk. Refrigerate for at least 2 hours or freeze for 15 to 30 minutes before rolling.

Once dough is thoroughly chilled, flour your surface and rolling pin liberally with flour. Roll out the first disk, turning often and reflouring your surface and rolling pin as necessary. Once the dough has reached a diameter of about 12 inches, carefully lift it over a 9-inch glass pie pan. Ease it into the pie pan, being careful not to stretch it too much. Transfer the pie dish to a foil-lined baking sheet and refrigerate.

Roll out the second disk of dough just as the first. Once it reaches a diameter of 12 inches, carefully lift it to a foil-lined baking sheet. Using a pastry wheel, pizza cutter, or knife, cut it into 1 inch-wide strips. Refrigerate the strips until ready to use.

To make the peach and blueberry filling, combine all filling ingredients in a large bowl. Toss well. If the fruit is producing a lot of juice, you can transfer some of this juice to a small saucepan set over medium-low heat and reduce it for a few minutes (it will thicken some). Allow to cool and add back to the fruit.

To bake the pie, set an oven rack to the middle position and preheat an oven to 400 degrees F. Pour the fruit filling into the unbaked pie shell. Place 4 lattice strips on the pie. Pull back the first and third strips halfway and place a long strip over them in the middle of the pie, at a 90-degree angle. Unfold the first and third lattice strips. Next pull back the second and fourth strips halfway and place another long strip over them, next to the first perpendicular strip. Unfold the second and fourth strips. Repeat twice more on the other half of the pie, once with the first and third strips and once with the second and fourth strips. For detailed instructions with pictures, you can visit this tutorial.

Once the lattice is formed, trim the bottom crust and lattice so that each has a 1-inch overhang. Pinch the two crusts together and, if desired, crimp. Brush the top crust of the pie with the beaten egg and sprinkle with the remaining teaspoon of sugar.

Put the pie, still situated on a foil-lined baking sheet, into the oven. Bake at 400 degrees F for 10 minutes. Reduce the oven temperature to 375 degrees F and continue baking for about 65 more minutes, until the bottom and top crusts are golden and the fruit is bubbling. Tent the pie with foil if it is browning too quickly.

Transfer the pie to a rack to cool completely, at least 4 hours or overnight. Pie can be made a day ahead. Store pie at room temperature before serving. Leftovers will keep covered loosely in the refrigerator, for up to 2 days.

For Thursday

2011-07-28T17:33:00.005-04:00

I came across this lovely piece a few days ago. It’s part of the Weekend Meditation series written by Dana Velden over at The Kitchn. Dana has a way with prose that is really inspirational. Just the thing to get through the rest of the week.

“On Counting What Is Precious” by Dana Velden

In famine, the number of dried beans in the cupboard; in abundance, piles of chicken bones and empty wine bottles. In sorrow, so many tears that they over-salt the soup; in happiness, the number of place settings at a wedding feast. In middle age, candles on the cake; in youth, the frosting roses. In celebration, bubbles in a champagne glass; in mourning, the number of bites taken from a sandwich, delivered to your door draped in a napkin (none).

In planting, the number of seeds and rows; in harvest, the bushels of fruits and vegetables. In sickness, the spoonfuls of weak broth that are managed to be swallowed; in health, the number of courses at the fancy bistro plus a little nightcap at the tavern down the street. In winter, three puffs of breath blown on the surface of hot chocolate; in the summer, five ice cubes in the tall glass of lemonade. In trust, everything; in suspicion, nothing.

In babyhood, the number of tiny spoons of stewed carrots that actually make it into the mouth; in old age, the number of tiny spoons of stewed carrots that actually make it into the mouth mixed with the memories of parties and holidays and feasts beyond compare. In life, the uncountable stream of nourishment that sustains, enlivens, entertains, celebrates; in death, well, we can't know that yet.

In good times, we grow distracted and we forget to count; in bad times, we can only remember and wish we had.

Mango and Peach Salsa

2011-07-18T19:54:00.001-04:00

When I was growing up, our family never had Spaghetti Night, Lasagna Night, Chicken Pot Pie Night, or any other dedicated dinner. Mostly, it was Leftovers Night, not that I’m complaining or anything. However, in the past few years, we have adopted Fish Taco Night.

It comes around frequently during the summer, when fresh produce and warm weather makes the meal all the more enjoyable. In addition to the requisite fish (almost always grilled), we also make a smorgasbord of tasty toppings to accompany the tacos, from raw garnishes like shredded cabbage and diced tomatoes and cucumbers, to more involved but no less satisfying offerings of rice and black beans with corn, carrot salad with a tangy yogurt dressing, creamy guacamole, and delicious and spicy cheese dip (made with beer, it’s outrageously good!).

On our last fish taco night, I was inspired to create a mango salsa. We’ve previously purchased a peach and mango salsa from Costco, but it’s hard to consume a mass quantities of that salsa and the homemade version is so easy and the peaches so good this time of year that it was a no-brainer to make this one myself.

In the past when I’ve made mango salsas, they always turned out more like relish than a cohesive salsa. No disrespect to relish, but I prefer the texture of this salsa, which gets it base from pureed peaches and mangoes, which create a syrupy, almost creamy backdrop to the diced fruit. Hints of lime and hot sauce, which can be adjusted according to your preference, complete the combination of sweet, tangy, and spicy.

This upcoming school year, my roommates and I have decided to initiate Friday Night Dinners (I think the Gilmore Girls reference was lost on everyone but me). Each Friday we’ll celebrate the upcoming weekend by all making a meal together. While I’m sure the requisite pizza and spaghetti will be in our futures, I also have no doubt that they’ll be a few Fish Taco Nights, as well.

Tell me: What would be on your Friday Night Dinner menu?

Mango and Peach Salsa

Use very ripe fruit in this salsa, which will allow you to make the puree by hand and also imbue natural sweetness to the salsa. Adjust the amount of hot sauce to your taste; I use a few dashes, but you may find that more or less is better suited to your taste buds. If you have some, a sprinkling of chopped fresh mint pairs wonderfully here. Finally, don’t forget a pinch of salt, which brings out the flavor of every component of this dish. I can’t emphasize enough how essential salt is to virtually everything I make in the kitchen.

Yield: about 1 cup salsa

1 medium mango
1 medium peach
Juice of 1 lime
Hot sauce, to taste (I use 3 or 4 dashes)
Pinch of salt

Peel the mango with a knife of sharp vegetable peeler. Slice the flesh off the mango, contouring the blade of the knife around the oblong pit. Take about 1/3 of the mango flesh, chop it into rough pieces, and place into a bowl. Using the back of spoon or a potato masher, mash the flesh until it is broken down and almost completely smooth and pureed. Dice the remaining mango into ½-inch pieces and set aside.

Halve the peach. Take one half and, holding it cut-side down, squeeze out the flesh into the bowl with the pureed mango (this is why soft, ripe fruit is essential). Mash the peach and mango together until you have a mostly smooth puree. Dice the other peach half into ½-inch pieces and add to the mango/peach puree along with the diced mango. Add lime, hot sauce, and salt and stir to combine.

Serve immediately with tortilla chips or crudites or cover and refrigerate until ready to serve. The salsa keeps, stored in an airtight container in the refrigerator, for up to a week.

Fig and Balsamic Onion Compote

2011-07-11T20:28:00.003-04:00

When my mom came home with a flat of fresh figs last week, I was overjoyed. Fresh figs? In Georgia? A whole flat of them, too? Figs have, for some time, entranced me. They’re not readily available down South, and I read all about them in cookbooks, on blogs, and in magazines. Still, no amount of ogling over their beauty and dreaming of what I could do with them could have ever prepared me for, you know, what to actually do with them when faced with the proposition of thirty or so quickly ripening figs.

We enjoyed the first few plain, biting into them like apples and savoring the sweet succulence. They were delicious atop homemade pizza with some creamy cheese to balance the sweetness. Still, I remained indecisive about how to use the rest of them. I knew for sure I wanted to utilize them in a dessert, but it’s been so hot (and humid!) here, that the idea of turning on the oven for an extended period of time hasn't been exactly enticing.

At the moment, I’m still pondering a sweet application that can really let these fresh figs shine, but for now I’m perfectly happy enjoying this sweet and savory fig and onion compote. Perfect atop toasted bread, it marries the caramel sweetness of slowly melted onions with the floral sweetness of figs. I cooked a portion of the figs with the onions and a splash of balsamic vinegar for acidity until everything had melded and cooked down a good bit. Then, for some contrast—both in texture and in flavor—I added some more chopped fresh figs, waited just a moment until they were warmed through, and took everything off the heat to preserve the freshness of the figs. I love the duality of this topping, which would be equally delicious on a cheese plate or as a complement to roasted chicken. The balsamic vinegar provides more tang than sweetness and balances the onions and figs wonderfully. The cooked down figs are sweeter than the raw ones, which have a more intense flavor.

I chose to leave the compote a little bit chunkier so that it would be easier to spread on bread, but to make it into more of a sauce, you could add the deglazing liquid (which also makes a divine bread dipper!). Either way, I was quite pleased with this on-the-fly concoction. And in the meantime, I’ll be sure to report on where those final fleeting figs end up.

Fig and Balsamic Onion Compote

I used a Vidalia onion because they're locally available and in season right now, but because the onion gets caramelized anyway, a plain white or Spanish onion will do fine, too. It's completely optional to deglaze the pan once you've made the compote, but I strongly urge you to do so. You don't want to waste any of the deliciousness that will be leftover in the pan. In addition to topping some nice crusty bread with this, this compote would be marvelous mixed with Greek yogurt or stirred into rice or quinoa.

Yield: about 1 cup compote (and 1/4 cup deglazed sauce)

For the compote:
1 medium onion, medium-diced
Kosher salt and freshly ground black pepper
Water
10 fresh figs, chopped into ½-inch pieces, divided

1 tablespoon balsamic vinegar
1 sprig fresh thyme (about 2 teaspoons)

For deglazing sauce (optional):
Water
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
Sugar, to taste

Heat a medium nonstick pan over medium-high heat. Add the onions. After about a minute, the onions will start to brown ever so slightly and release a little moisture. Season liberally with salt and pepper. Stir with a wooden spoon and allow to cook for 2 to 3 more minutes. Once a thin layer of browned bits (called fond) has formed on the bottom of the pan, add a splash of water. Scrape the bottom of the pan to release the browned bits. The onions will subsequently take on a caramel color.

Continue this process, cooking for a few minutes, allowing the fond to form, and then deglazing the pan with water, for about 10 more minutes, or until the onions have substantially softened and are a deep brown color.

After the onions have softened and caramelized for about 15 minutes, reduce the heat to medium-low, add half of the figs, and cook for about 2 minutes, or until more fond has formed on the bottom of the pan. Deglaze the pan with the balsamic vinegar and stir to incorporate the vinegar. Add the thyme.

Cook the onions and figs together for 10 to 15 more minutes, stirring occasionally and smashing the figs with the back of the wooden spoon. Once the figs have taken on a jam-like consistency, add the rest of the figs. Stir to incorporate and allow the rest of the figs to warm through, which should take about a minute. Transfer to a separate container.

Serve the compote warm or at room temperature. The compote will keep, covered and refrigerated, for up to 1 week (if it lasts that long).

If you opt to make the deglazing sauce (and I suggest you do because you don’t want to waste anything leftover in that pan), return the pan to medium heat. Add about ¼ cup water and scrape the bottom of the pan with a wooden spoon to release the browned bits. Add the balsamic vinegar and mustard and stir until smooth. Allow the mixture to reduce and simmer away until it thickens slightly, about 5 minutes. Season with sugar to taste (about 1 teaspoon should do), adding additional water (to smooth out the flavors) or balsamic vinegar (to amp up the acidity) as necessary. Serve warm or at room temperature, separately or added back to the compote to make a delicious sauce. The deglazed sauce will keep, covered and refrigerated, for up to 1 week.

The Perfect Biscotti

2011-07-05T05:29:00.002-04:00

I’ve described my (seemingly lifelong) search for The Perfect Cheesecake at great length. Little did I know that I have also been searching for The Perfect Biscotti.

For a long time, I didn’t like biscotti. (The same goes for yogurt, coffee, and pizza—don’t ask.) It was something about the texture (also a paramount issue when it comes to cheesecake). I didn’t like how unbelievably crunchy and hard they were. I know it seems strange to complain about a quality that a specific food is known for. Sticking with the cheesecake comparison, it’s like complaining that a slice is too creamy (impossible, if you ask me).

Nevertheless, I only really started to appreciate biscotti a few years ago when I discovered that they are the perfect accompaniment to various hot beverages (especially a cup of good, strong coffee). When dunked for just a few seconds, they soften ever so slightly and their crunchiness actually becomes one of their strongest assets.

Like my hunt for the perfect plain cheesecake, I’ve never found a plain biscotti recipe that merited the description of “perfect.” Most biscotti contain a mixture of add-ins, from dried fruit and nuts to chocolate. Not that there’s anything wrong with these embellishements, but sometimes I want a biscotti cookie base that is flavorful enough without the extras. So you can imagine my surprise when I discovered my ideal biscotti when I was least expecting it—it’s actually from a healthy cooking source.

Although I strive to eat healthfully for breakfast, lunch, and dinner, when dessert comes around, I believe that it’s important to indulge in the good stuff (in moderation). And it definitely still has to taste good.

Whole wheat flour gives these biscotti a deliciously nutty, almost buttery flavor and a coarser texture that enhances their crunch. I don’t use whole wheat flour much in my baking, but I really think whole wheat is the key to how delicious these cookies are. I added blood orange zest to them because I was serving them with blood orange sorbet (from Ciao Bella – OMG, delicious); the zest added a subtle citrus flavor that complemented the earthier butter, sugar, flour flavor combination at play.

Now that I finally have my Perfect Biscotti in the books, I think it’s time to embark upon my next Perfect Recipe quest. Thoughts? I’m leaning toward chocolate chip cookies. This could be dangerous….

The Perfect Biscotti
Adapted from The America's Test Kitchen Healthy Family Cookbook

Below is the full recipe, which should make about 30 cookies. I halved the recipe easily because I didn't want to make too many cookies, so I only formed one log of dough. The dough is pretty sticky, so when forming the logs I find it easiest to wet my hands a little as opposed to flouring them, which I think is messier. Although I love the pure flavor of these cookies, I think they would take well to additions like nuts, dried fruits, and spices. Add 3/4 cup of toasted chopped nuts (such as pecans, pistachios, almonds, walnuts, or hazelnuts) or dried fruits (such as cherries, cranberries, or raisins), or even 1/2 teaspoon spices (such as cinnamon or nutmeg).

Yield: about 30 cookies

1 1/3 cups all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon table salt
1 cup sugar
4 tablespoons (1/2 stick) unsalted butter, softened
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoon blood orange zest (about 2 oranges)

Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, whisk the flours, baking powder, and salt together. In a large bowl, beat the sugar and butter together using an electric mixer on medium speed until creamy, about 3 minutes. Beat in the eggs, one at a time, until combined, scraping down the bowl and beaters as necessary. Beat in the vanilla and zest. Reduce the mixer speed to low and slowly add in the flour mixture until combined, about 30 seconds.

Using your hands, divide the dough in half. Transfer each half to the parchment-lined baking sheet and form into two logs, each about 13 by 2 inches. Make sure that the two logs are spaced about 3 inches apart. The dough is pretty sticky, so I usually wet my hands slightly to keep it from sticking everywhere.

Bake the biscotti until golden, about 35 minutes, rotating the sheet pan halfway through the baking. Let the loaves cool on the baking sheet for 10 minutes, and lower the oven temperature to 325 degrees F. Using a serrated knife, cut the logs on a diagonal into 1/2-inch thick slices. Lay the slices, cut-side down, on the baking sheet and continue baking for 15 minutes, flipping the biscotti onto their other side halfway through baking. The biscotti should be crisp and golden brown.

Allow the biscotti to cool for about an hour before transferring to an airtight container. The biscotti will keep, stored in an airtight container at room temperature, for 2 to 3 weeks.

Fresh Plum Vinaigrette

2011-07-03T12:26:00.002-04:00

The first time I walked into Whole Foods this summer and spotted an overflowing crate full of local Georgia peaches, rosy-colored with blushes of orange, and ripe and ready for eating, I was eager to get a bagful, go home, and just dig in. Living in Georgia my entire life, I’ve come to appreciate the splendor of a ripe summer peach, eaten plainly, my hands sticky from the juice.

The truth is, my favorite way to eat most stone fruits—from peaches to plums to cherries—is plain. I often find that they don’t need much embellishment to taste really fantastic. After all, the last thing I want to do is obscure the fresh summer flavor that I’ve waited nine long months to experience again.

Nevertheless, there are times when a few extra ingredients can really transform a star ingredient like peaches or plums. Take this salad dressing. I’ve talked before about my affinity for salads that have fruits in them and this time I took the concept one step further and decided to make a salad dressing with plums blended right into it.

It’s simple, really. Take a few ripe (almost too ripe) plums, puree them in a food processor or blender, add some Dijon mustard for tanginess, rich vinegar for sweetness (I used a black fig-infused vinegar that is similar to balsamic), and extra virgin olive oil to smooth out the flavors. What results is a complex vinaigrette that’s at once sweet, tangy, and rich. The plums add some body to the dressing, helping to keep it emulsified long after it’s blended. Paired with tender greens and freshly-cut stone fruits, this dressing truly epitomizes what summer is all about: fresh, crisp flavors and wholesome ingredients. I’m not sure that anything could ever rival my love for that idyllic peach, plum, or berry, but this comes pretty close. And that says quite a lot.

Fresh Plum Vinaigrette

There’s not much oil in the dressing because the plums add a lot of body and sweetness that counters the acidity and tang of both the mustard and vinegar. Taste the dressing after you’ve blended it and adjust with more oil if you like a less acidic vinaigrette. If you don’t have a food processor, use a blender to make the dressing.

Yield: about 3/4 cup vinaigrette

2 extra-ripe, medium plums
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar (I used a black fig-infused one)
Kosher salt and freshly ground black pepper, to taste

Cut the plums in half and remove the pits. Over the bowl of a food processor fitted with the steel blade, squeeze each plum, cut side down, to separate the flesh from the skin. With ripe plums, the flesh should separate pretty easily. Keep squeezing until all the flesh and juice is in the bowl of the food processor. Repeat with the rest of the plum halves.

Pulse the plum flesh and juice until fully blended. It should be a smooth puree. Add the mustard, olive oil, and vinegar. Process until blended. Season to taste with salt and pepper (and, if necessary, more oil or vinegar).

Serve with tender salad greens, such as spinach, arugula, or a mesclun mix, along with other fresh stone fruits like peaches, plums, and cherries. I even added some fresh yellow peppers for a sweet crunch. The dressing will keep in the refrigerator (emulsified!), covered, for up to a week.

Grilled Eggplant Stacks with Creamy Herb Yogurt

2011-06-29T21:00:00.003-04:00

Wow.

Never in a million years would I think that my blogging would become as scarce as it has in the past few weeks, especially since it’s the summer. I have so much respect for the people who wake up every weekday at 5 or 6 in the morning, go work a 12-hour day, and then come home to blog about their lives. After a handful of weeks of a similar experience (except I don’t work nearly as much as a 12-hour day!), I can attest to how tired I am. After sitting in what can sometimes amount to nearly two hours of traffic a day, often times the last thing I want to do is stand in a hot kitchen (it’s been steadily 90+ degrees every day for the past month or so) and cook dinner.

But these are all excuses – and lame ones, if I do say so myself.

Still, my lack of posting does not necessarily equate to lack of cooking. (Quite the contrary, in fact, as I have a few recipes waiting in the wings that I need to write up.) Lately, the summer produce (peaches, melon, plums, tomatoes, squash, peppers, asparagus, and the list goes on) has just been so delicious that most nights we assemble a “salad plate” (our term for assorted crudités) and just dig in. It’s so tasty, but obviously not that inspirational. Who needs a recipe for slicing up some vegetables anyway?

One thing our family has been embracing in the past few weeks has been the grill. While I’ve yet to master the outdoors grill, I can say that I have become quite adept at using the grill pan indoors. We love to grill vegetables for salads or as sides to grilled fish or chicken.

One of my favorite vegetables to grill is eggplant. It takes on a lovely charred flavor and savory quality that pairs perfectly with bright, fresh summer flavors. I had the idea of making eggplant “stacks” (for lack of a better term). You could call them napoleons if you wanted to get fancy, but who am I really kidding? They’re stacks. But don’t be fooled by the pedestrian name – this is one delicious dinner. It’s light but certainly filling and a perfect way to utilize the best the season has to offer.

I decided to layer the grilled eggplant, which has a soft and tender texture, with fresh bell peppers and tomatoes for some welcome crunch. In between each layer I spread a dollop of a creamy herbed garlic yogurt sauce. And wow was this yogurt sauce good. It uses one of my absolute favorite ingredients, Greek yogurt, and has the added punch of fresh garlic and parsley and basil from our herb “garden” (is it still called a garden if it’s really only a single pot?). It was absolutely delicious and worked so well to provide a creamy element in this summer vegetable medley. Served alongside an outstanding summer salad (more on that in a few days) and a baguette with extra yogurt sauce (do not waste any extra yogurt sauce!), this was a summer meal worth repeating. Even better, I can now cross one thing off my 20 Before 20 List: something grilled! Here’s to the next 19!

Grilled Eggplant Stacks with Herb Garlic Yogurt Sauce

This recipe makes enough for two servings, or a total of four eggplant stacks. Each eggplant stack contains two slices of eggplant (one larger, one smaller), one bell pepper plank, one tomato slice, and about 2 tablespoons of yogurt sauce, so adjust accordingly to make a specific number of servings. You can grill the eggplant earlier in the day and make the yogurt sauce beforehand and store it in the refrigerator, so this is a perfect make-ahead meal. In the future, I’d love to try this idea with different grilled vegetables (such as zucchini, yellow squash, and roasted peppers) and with different flavors of yogurt sauce. Be creative with your combinations and have fun with it!

Yield: 2 servings (2 stacks per serving)

1 large eggplant
Nonstick cooking spray
Kosher salt and freshly ground black pepper
½ cup Greek yogurt
1 tablespoon lemon juice
2 tablespoons fresh basil, chopped finely
1 tablespoon fresh parsley, chopped finely
1 garlic clove, minced
¼ large tomato
½ bell pepper (red, yellow, or orange)
Flaked sea salt, for serving (optional)

Each stack contains two slices of eggplant. Two eggplant stacks is enough for a light serving, so to make two servings you need 8 slices. Slice the eggplant into thick rounds, about ¾-inch thick. Preheat a grill pan (or grill) to medium-high and spray with nonstick cooking spray. Season the eggplant slices liberally on both sides with salt and pepper. Once the grill pan is very hot, begin to grill the eggplant. Grill each round about 5-7 minutes per side, turning once the eggplant takes on some browning and visible grill marks. You’ll know the eggplant round is cooked when it becomes tender and begins to give off some moisture. Remove the eggplant from the grill and set aside until ready to serve.

To make the yogurt sauce, combine Greek yogurt, lemon juice, basil, parsley, and garlic in a small bowl. Season to taste and refrigerate until ready to serve. The yogurt sauce will keep for several days covered in the refrigerator.

To prepare the eggplant stacks, start by cutting the bell pepper and tomato to size. You’ll need one bell pepper plank and one tomato slice per stack (so 4 total for two stacks). Try to cut the pepper and tomato so that they have about the same diameter as the medium-sized eggplant rounds.

To assemble each eggplant stack, place a larger round of eggplant on a plate. Evenly spread about 1 tablespoon yogurt sauce on the top of the eggplant. Top with a plank of bell pepper. Spread another ½ tablespoon yogurt sauce evenly on top of the bell pepper and top with a smaller round of eggplant. Again top with ½ tablespoon of yogurt sauce and a tomato slice. If using, sprinkle a bit of sea salt on each stack for some extra crunch and to really accentuate the flavors of the vegetables and creamy yogurt. Serve immediately.

Pogo.

2011-06-02T20:54:00.000-04:00

I'll just go ahead and get this out of the way: this post is not about food. At all. I try hard to keep this space as much about food as possible and not fill it with random thoughts and ramblings, but I must make an exception. I just must share this with you. (Prepare yourself for links galore!)

About a week ago I was scrolling through my Facebook news feed and came upon a friend's post of a video of an Alice in Wonderland mash-up-type video. Intrigued, I clicked on over to YouTube and proceeded to spend the next two hours completely entranced by the undeniably catchy music of Nick Bertke, or Pogo. Bertke is a master of taking short sound clips from movies and television shows (and sometimes just everyday life), mixing them, adding beats, sine waves, and a whole bunch of stuff that I can't exactly wrap my head around, and composing them into a final product that is part electronica, part instrumental, and altogether completely addicting. (And it's entirely possible that, since his first video was posted three years ago and he's touring in North America, everyone already knows about this guy, and I'm extremely late to jump on the bandwagon, but in the case that you haven't....) Take a listen:

See what I mean? I find myself unintentionally bobbing my head and mouthing the nonsensical "lyrics" to the tracks throughout the day. Embarassing? Sure. But I can't get enough of this guy's music. True talent here.

Ironically enough, most of the movies Bertke uses - Disney classics like Mary Poppins or Snow White or 90's throwbacks like The Little Princess or Hook - are movies that I really, really dislike. (That probably makes me a bad child of the 90's, but it's the truth.) For example, as much as I enjoy "Expialidocious," I absolutely despise Mary Poppins, or the slowest and most drawn-out Disney movie ever. I recently ~~suffered through~~ watched this movie and for some reason I remember it ending after Mary Poppins, Dick Van Dyke, and the children jump into the painting. Imagine my disbelief when I realize that that's only about the halfway point! Not even knowing where "tuppence a bag" (fast forward a minute) actually came from made up for the dullness of the rest of the movie.

Another example: Hook. You might think that the fantasy and nostalgia of this Disney-inspired movie would be a winning combination to a child. You'd be wholly wrong. Note to Steven Spielberg: do not include in a family movie that children will see a part in which Captain Hook forces a sorry pirate (actually played by Glenn Close - always thought "he" looked a little feminine but whoa!) into a tiny trunk and then stuffs it with scorpions. Nightmares, people, nightmares. The Boo Box still sends shivers up my spine. Still, I love Pogo's "Bangarang."

Similarly, you may think that The Little Princess would be a fantastic movie for a little girl to watch. It's a kid movie for sure. Well, not for this kid. Along with The Secret Garden (creepy), I found The Little Princess emotionally scarring as a girl. Since the main character's name was Sara (important to note: without the "h"), I for some reason felt that my fate was intrinsically linked to hers. I felt like, after I watched this movie, I would be banished to the attic, hunted down by the police, and verbally and physically abused by an evil Miss Minchin clone. No matter that the movie actually has a happy ending; getting there was just too painful. But "Whisperlude" is one of my favorite Pogo mixes.

Of course, now I've gone on and rambled random thoughts on the fragility of my childhood emotions, and I hope you're still reading. Don't let your childhood (or current) prejudices keep you from giving these mixes a listen. From Up to Toy Story to Harry Potter to Dexter to The King and I, Bertke does it all, and he does it flawlessly. You can download the mixes here.

In fact, given my recent obsession with all of these mixes, I almost feel like I should go back and give some of these movies a second chance, what with my new-found appreciation for the wealth of unique sounds they provide. Almost.

Spring Vegetable Risotto

2011-05-15T21:02:00.001-04:00

One of my favorite things about living in Atlanta is that we get seasons. By that, I mean that there are distinctive differences between summer, fall, winter, and spring. Summer is brutally hot, usually humid, and lasts far too long if you ask me (as in, four-plus months of at least 90-degree weather). Fall is strange, characterized by moderate weather that creeps up on you very quickly (but it still is my favorite season). The only nice thing about winter here is the cute knitted items my mom makes for me, but other than that, no redeeming qualities. Spring is nice, though. Moderate temperatures, slight breezes, the first sign of life after a few months of gray skies. The only problem is that it just doesn't last long enough. Before I know it, it's too hot to roll down my windows when driving lest I melt from the searing temperatures. Still, after a winter full of citrus fruits (not my favorite) and... not much else, bright red fresh strawberries are just the thing to give me a case of spring fever. Of course, those usually arrive in late February or early March, when spring hasn't officially "sprung," so there are still more weeks to wait before the season's characteristic produce makes its way into markets. But once it does? Oh, I love spring.

One of my favorite ways to highlight seasonal produce is to make risotto. In fall, it's delicious with sauteed butternut squash and hints of saffron; wild mushrooms in winter make a wonderful savory risotto. We really enjoyed this version, which used a medley of asparagus, broccoli, fennel, and onions. Carrots would also be delicious, as would green peas. Some shrimp added while the rice is cooking can also bring it into true main dish territory (we are perfectly happy with a meatless risotto as the main dish with a green salad and good bread to accompany).

Risotto often gets a reputation for being a fussy, time-consuming dish, but the truth is that I think it's actually very low-maintenance. Despite what others say, you really don't have to stir it constantly for close to an hour. A few seconds of good stirring every few minutes will leave you with a perfectly creamy (yet creamless) final product.

Like many of my other favorite things to cook up in the kitchen, I love risotto because it feels like a fancy or special-occasion food but is so simple and easy to make and can be recreated in countless ways (see: cheesecake). The work is minimal but the payoff is a superb, unbeatable combination: a creamy and colorful rice brimming with the freshest vegetables that the season has to offer. A love letter to spring. Now, if only the 75-degree weather would return...

Spring Vegetable Risotto
Inspired by Ina Garten

To prepare the fennel, first reserve the fronds. Then chop the top stalks off and discard. Slice the bulb in half. To remove the core, make two 45-degree cuts into the core (it is a triangular solid whitish section at the bottom of the bulb) and remove the core. To prepare the asparagus, place one hand at each end of the stalk and bend until the asparagus snaps. Instead of or in addition to broccoli, consider adding green peas. If they're frozen, add them at the very end of the cooking time (no need to defrost). If they're fresh, blanch them for a few minutes until the starchiness is cooked off. Cooked shrimp would also be a delicious addition to this risotto.

Yield: 6-8 servings

2 teaspoons olive oil
1 medium onion, diced
1 fennel bulb, cored and diced, fronds reserved (see Note)
1 1/2 cups Arborio rice
1/2 cup dry white wine
6 cups chicken or vegetable stock
1 bunch asparagus, trimmed (see Note)
10 ounces chopped broccoli
Zest of 1 lemon
Kosher salt and freshly ground black pepper

Heat the olive oil in a large pot over medium heat. Add the onion and fennel and saute for 5 to 7 minutes, until the onions are translucent and both the onion and fennel have softened. Add the Arborio rice and stir to incorporate. Cook for 1 to 2 minutes; the ends of the rice grains will begin to look translucent. Add the wine and stir to deglaze the pan. Once the wine is absorbed, begin adding the chicken stock. Add the stock about 1 1/2 cups at a time, stirring to incorporate the stock at first. If you like, you can stir constantly, but if you don't enjoy standing over a hot stove, allow the rice to simmer away for a few minutes unattended, stirring every few minutes. Once all the stock has been absorbed, add 1 1/2 more cups until all the stock is gone or the rice is al dente, whichever comes first.

Meanwhile, while the rice is cooking, cut the asparagus into 1-inch pieces. Blanch the asparagus and broccoli briefly either in the microwave or in a pot on the stove. To blanch in the microwave, put the vegetables in a microwave-safe bowl, add enough water to come half-way up the vegetables, and microwave on high for about 2 minutes; then drain the vegetables. To blanch in a pot on the stove, heat a medium saucepan full of water. Once the water comes to a boil, add the vegetables and cook for about 4 minutes; then drain the vegetables. The asparagus and broccoli should be bright green and al dente.

Once half the stock is gone, add the asparagus and broccoli to the rice. Continue adding stock incrementally as before. When the rice is done, add the lemon zest, reserved fennel fronds, and salt and pepper to taste. Serve immediately.

The risotto will keep in the refrigerator for up to a week.

For Mom

2011-05-08T04:30:00.001-04:00

I’m pretty apathetic toward many of the “holidays” Americans choose to celebrate. (I’m looking at you, April Fool’s Day, Groundhog Day, St. Patrick’s Day, Cinco de Mayo, Official Grilled Cheese Month, and Super Bowl Sunday.) But Mother’s Day? That’s a whole other story! I love Mother’s Day! Certainly it’s not the only day a year where I celebrate my fabulous mother, but it is the only government-recognized day, so I guess that makes it more fancy.

Over time my gifts have evolved from felt-decorated picture frames and mix CDs to home-cooked meals, which are so much better, if not decidedly permanent. Tonight I will be treating my mom to a nice hot dinner (and I’ll clean up, of course!), but this morning I thought she’d also like a whole space over here dedicated to her.

My mom has taught me so much. She’s the person that I call when I’m feeling stressed out and overwhelmed; she’s the person I ask for advice; she’s the person whose opinion I seek on what really matters (ranging variously from clothes to school and everything in between). When I first began to compile a list of things she’s taught me, it was clear the complete list would be longer than is an acceptable length, but here’s an abbreviated list….

Things I learned from my mother, food-related and otherwise:

1. How to make coffee. Two rounded scoops each of regular and decaf coffee. Always bold, never mild. (For the record, hers always tastes better to me.)

2. Thanksgiving foods. One of my favorite parts about Thanksgiving is cooking with her in the morning. It’s the culmination of so much planning (mostly on my side; I obsessively think about the day for ~~weeks~~ months). In the past few years, I’ve really started to rack her brain about how to make the foods we eat every year, from stuffing to carrot ring. I really love those hours we get to spend cooking together every year.

Thanksgiving 2008: A whirlwind.

3. How to do laundry. I’m continually surprised how many college-age kids don’t know how to do laundry properly. As in, throw everything in one load and dry everything together. It took me a while to get it right, but now it’s practically second-nature. It may take a little longer, but I do believe it’s important to do it right (that means line-drying a lot of things, and doing at least three loads).

4. The importance of green vegetables. When most people plan meals, the courses revolve around the meat or protein. I’ve learned that they should revolved around the vegetables. And it’s important to have at least two. After all, you can never have too much fruit and vegetables.

5. Always make your own salad dressing. And I’ve therefore become a salad dressing snob.

6. So many knitting terms it’s crazy. For someone who does not knit, I know a lot about it. From weird garment names (clapotis, top-down sweaters, vanilla socks) to what the numbers of the needles means to even the abbreviations on the pattern charts, knowing all this stuff allows me to follow what many of our conversations seem to about. (She similarly indulges my food-speak and Grey’s Anatomy forum gossip.)

7. Always buy organic milk. It lasts so much longer than regular milk, which justifies the slightly higher price. The health benefits aren’t too bad, either.

8. In the kitchen, a sponge is not a suitable cleaning tool. I finally learned after hearing it for the umpteenth time.

9. You don’t have to do it all yourself. Sometimes it’s okay to say no. I really don’t have to make homemade rolls on Thanksgiving or four different desserts (just remember come this November). But outside of the food world, it’s even more valuable. It’s okay to ask for help. It doesn’t make you weak, it makes you smart.

… And I’m still learning.

Happy Mother’s Day, Mom! I love you!

20 Before 20

2011-04-24T15:45:00.000-04:00

I live by goals.

Make a list, write down the goals, accomplish the tasks, erase the goals (such a sense of accomplishment), repeat as necessary. Short-term or long-term—it doesn’t really matter. Especially when the sheer number of things I need to accomplish becomes overwhelming, my little system of short, doable tasks makes the big picture more easily visible.

Coming up on the beginning of Dead Week, I am simultaneously overwhelmed by the studying in my immediate future and the reward that awaits come 11 AM on May 3rd.

The thought of my ongoing to-do list becoming, miraculously, blank is somewhat exhilarating. No Physics homework to do, Calculus tests to study for, English papers to write, CS codes to construct. Whatever will I do with all my time over my long (and well-deserved, if I do say so myself) summer break?

Well, I do have a summer job, but I’m looking forward to the comparatively abundant free time I’ll enjoy on nights and weekends. Naturally, I’ve thought of all the things I can cook and bake. After a year of limited chances to cook and bake in my dorm, I’m eagerly anticipating my opportunities to do just that this summer and next year in the kitchen of the apartment I’ll share with my three other roommates.

Partly for fun, and partly to expand my own culinary experience, I’ve constructed a grand “to-make” list. I call it 20 before 20 – 20 things to make in the kitchen before my 20th birthday this November. Some are things that I’ve never had but have always wanted to try and some are things that I love eating but have never attempted myself. All are things that I have never made before. As I take in the finished list (and it’s of course subject to change, as my interests and inspirations adapt from now until November 4th), I am utterly overwhelmed, but in the best possible way. I can’t wait to dive into these mini culinary projects, and I also can’t wait to share them with you.

Without further ado, the 20 Before 20 List:

Savories:
1. A savory tart: I come across recipes for savory tarts all the time and am itching to try one. I have my eyes (er, stomach?) set on one with sweet caramelized onions.
2. Polenta in any form: The one time I attempted this was a lumpy disaster. I've since read everything I could about the types of cornmeal to use and cooking methods to employ.
3. Something grilled: Summer is the perfect season for grilling. I don't necessarily have to use an outdoor grill (we do own a grill pan), but I do want to employ this cooking method.
4. Spaghetti and meatballs: This is absolutely one of my favorite meals of all time. I don't eat a lot of meat, but this and meatloaf are two of my favorite comfort foods.
5. Macaroni and cheese: I find it so amusing that the most popular recipes on cooking sites are invariably some form of mac and cheese. I'm looking to take on a simple yet delicious recipe that uses tasty cheeses like Gruyere or Fontina (swoon).
6. Something with poached eggs: Since my first experience with poached eggs and that irresistible runny yolk, I've wanted to recreate the magic in the kitchen. As with polenta, I've searched for every tip and trick I could in order to make the perfect poached egg.
7. Chicken chili: I'm a total soup person. I've had my eye on this recipe from Martha Stewart since I first saw it back in October.
8. Risotto without Arborio rice: By this I mean with another grain like farro or barley. I love the nutty taste of these grains, and I have wanted to try the risotto method with them, too.
9. Something with wild mushrooms: Whenever I try wild mushrooms at a restaurant, I'm wowed by their - excuse the pretentious "foodie" term - umami flavor. They're expensive, but a little bit goes a long way and I could easily knock out two birds with one stone by using them in a savory tart, risotto, or poached egg dish.
10. Something with tofu: The only time I'd ever tried tofu before this year was some sort of barbecued offering from the Whole Foods salad bar, and I was, to put it plainly, quite disgusted. However, I tried it again this year and was taken by its versatile ability to soak up the flavors of whatever you pair it with. I really want to try this crispy tofu recipe from Daily Garnish.
11. Chicken or vegetable stock: If it's good enough for Ina, it's good enough for me.
12a. Savory yeasted bread: By this I mean a crusty, European hearth-style bread. Of all the things on this list, this might be the one I'm most excited and motivated to tackle.

Sweets:
12b. Sweet yeasted bread: Pumpkin brioche. Cranberry walnut bread. Cinnamon rolls. How could I not?
13. Macarons: I finally want to see what all the fuss is about. (I have tried macarons from Dean & Deluca in New York before, but I want to see what all the fuss about homemade macarons is about.) Plus, the notion that they're a challenge to make naturally makes me even more motivated to try them.
14. Homemade granola: I should be more specific - I want to make a healthy granola. I bookmark just about every granola recipe I come across, and I finally want to take the plunge. Bonus since it'll be so much less expensive than the Kashi granola bar habit I've acquired.
15. Homemade Do-Si-Dos: This is very specific, but I really want to make a homemade version of my favorite Girl Scout cookie. I have very little desire for any other Girl Scout cookie, but Do-Si-Dos are too good for me to pass up.
16. Something with frangipane: OMG, frangipane. I have a true love for this stuff. Try it and you'll understand.
17. Chocolate chip cookies: There's something so alluring about this most simplistic of treats. In particular, I'd like to try either the Cook's Illustrated or New York Times version of the "best" chocolate chip cookie.
18. Something with coconut: I actually really love coconut but hardly ever use it in sweet desserts. Perhaps I'll find a way to incorporate it into a granola.
19. Rice pudding: As with granola, every time I see a rice pudding I bookmark it. Ina Garten even has a rum raisin version, and we all know how I feel about rum raisins.
20. Successful pie crust: It will happen.

Tell me: What's something that's on your "to-make" list?

Homemade Ricotta with Herb Honey and Orange Toast

2011-04-07T17:50:00.002-04:00

My favorite food city is, without question, New York. I love everything about the food atmosphere there. More so than any place I've ever traveled to, New Yorkers seem to really care about what they eat. Dining out is as much about the experience as it is about the food.

One dish in particular that stands out of the dozens I've tried in New York is whipped sheep's milk ricotta. At Locanda Verde, a restaurant in TriBeCa, it is served with truffle honey. And a hint of thyme. And burnt orange toast. Take it in.

Whipped sheep's milk ricotta, though? I know, that may sound a bit strange. And truffle honey and thyme and burnt orange toast? I know, it's a mouthful. But this appetizer (although, to be honest, I could eat it a whole bowl as a meal) is so insanely good. After my perfect cheesecake, this is the best thing I've ever shared on this blog.

Despite the multiple components of the dish, it really is so simple. Cheese + bread = yum. For this reason, it's imperative that the star - the ricotta cheese - is of the best quality you can find. Using fresh ricotta is vital. Surprisingly, fresh ricotta can be somewhat difficult to track down, even in Los Angeles, where I made this with my sister. After coming up empty at Whole Foods, we headed to The Cheesestore of Silverlake. They, too, were out. We were pretty discouraged by this point (if a cheese shop didn't have it, then who else would?), but the woman working at the cheese shop started on about how easy it was to make ricotta cheese at home.

And she's right. I'd read about it countless times before. While it's not technically ricotta cheese because it doesn't use the leftover whey from the cheese-making process like real ricotta does, it's undeniably delicious and miles ahead of anything store-bought in terms of texture and flavor. Creamy with a sweet, milky flavor, the ricotta is further enhanced with a drizzle of honey and a sprinkle of salt and pepper.

Taking inspiration from Locanda Verde, we then grilled up slices of a crusty hearth loaf and spritzed them with orange juice. Oh my. I was a bit nervous that our homemade ricotta simply wouldn't stand up to the lofty memories I had of Locanda Verde's rendition. Was I ever wrong. Even if I won't be making it back to New York soon to indulge in all its epicurean offerings, I'll rest assured that I can treat myself to this simplest of treats anytime.

Fresh Ricotta with Herb Honey and Orange Toast
Inspired by Locanda Verde's Whipped Sheep's Milk Ricotta

If you used a lower-fat milk to make the homemade ricotta instead of whole milk, you can make the ricotta richer here by substituting half and half or heavy cream for the milk. Orange zest can be used in place of the lemon zest. To warm the honey, place it in a microwave-safe bowl and heat on medium power for 1 minute. Be careful that the honey doesn't overflow. Alternatively, heat it in a small saucepan over low heat.

Yield: 4-6 servings

About 1 cup fresh ricotta cheese, homemade (recipe below) or store-bought
3-4 tablespoons milk
Kosher salt and freshly ground black pepper, to taste
1 teaspoon lemon zest
Herb Honey, warmed (recipe below)
Orange Toast (recipe below)

In a small bowl, combine ricotta and milk. The ricotta should be creamy but not too loose. Add more milk to reach the desired consistency. Sprinkle with salt and pepper to taste. Add the lemon zest and stir to combine. Drizzle the Herb Honey over the ricotta. Serve alongside warm slices of Orange Toast.

Homemade Ricotta
Adapted from Serious Eats

Most versions of homemade ricotta utilize the stove to separate the curds in the milk from the whey. This version is far easier and far less fussy, using the microwave instead. It's important to use pasteurized milk instead of ultra-pasteurized milk. We used whole milk when we made this, but I have a feeling that using a lower-fat milk will work just as fine; the resulting ricotta won't taste exactly as rich, but you can certainly remedy this by using half and half or heavy cream instead of milk to mix with the ricotta in the first step of the recipe for Fresh Ricotta with Herb Honey and Orange Toast.

Yield: about 1 cup ricotta cheese

4 cups milk, preferably whole (see note)
1/2 teaspoon table salt
4 tablespoons lemon juice (about 1 lemon)

Begin by lining a colander with 4 layers of cheesecloth or 2 layers of paper towels and set over a large bowl. Combine 2 cups milk, 1/4 teaspoon salt, and 2 tablespoons lemon juice in a microwave-safe glass 1-quart measuring cup. Microwave on high heat until lightly bubbling around the edges, anywhere from 2 to 4 minutes (ours took about 3 1/2 minutes). Remove from the microwave, and stir gently for 5 seconds. The milk should separate into solid white curds and translucent liquid whey. If not, microwave for 30 seconds longer, repeating as necessary until fully separated.

Using a slotted spoon or wire skimmer, transfer the curds to the prepared colander. Cover the exposed top with plastic wrap and allow to drain for about 5 minutes. Transfer the ricotta to a small bowl, wiping as much of the ricotta from the cheesecloth as possible. Repeat with the remaining 2 cups milk, 1/4 teaspoon salt, and 2 tablespoons lemon juice.

Once you have made all the ricotta, either chill it in the refrigerator until you're ready to use it or use immediately. If you opt to chill the ricotta until you're ready to use it, allow it to come to room temperature before serving.

Herb Honey

Any combination of spices and fresh herbs would be wonderful here. Instead of (or in addition to) cloves, think about peppercorns, cinnamon sticks, or ginger. Similarly, other herbs like thyme, mint, and basil would also be delicious. Keep an eye on the honey as it heats (especially if you opt to use the microwave) to avoid any overflow.

Yield: About 1/4 cup honey

About 3 tablespoons honey
4-6 cloves
2-3 sprigs fresh rosemary

In a microwave-safe bowl, combine honey, cloves, and rosemary. Microwave until warm, 1 to 2 minutes. Remove from the microwave and allow to sit until ready to use. Alternatively, combine the honey, cloves, and rosemary in a small saucepan over medium heat. Cook until bubbling. Remove from heat and allow to sit until ready to use.

Orange Toast

Any hearty country loaf, such as ciabatta, will work wonderfully here. Slice the bread about 1/2- to 3/4-inch thick. If you don't have a grill pan, toast the bread in the oven or in the skillet. Toast in the oven at 400 degrees F or in a skillet set over medium heat for about 5 minutes per side, or until golden brown.

Yield: 4 - 6 servings

8 slices (about half a loaf) of hearty, crusty bread (see note)
Extra virgin olive oil
Juice of half an orange

Heat a grill pan over medium heat. Place the slices of bread on the grill pan and brush with extra-virgin olive oil. Grill for about 5 minutes per side, or until golden brown. Flip the bread slices and grill for another 5 minutes, or until golden brown. Remove the toast slices from the grill pan and spritz with the orange juice (not too much, or the bread will become soggy). Use or serve immediately.

Homemade Pizza Two Ways

2011-03-26T22:46:00.002-04:00

When I was little, we used to go to a restaurant that would give kids little balls of pizza dough to play with before the food arrived. It was so much more exciting than crayons and a coloring book. Although I can't remember what restaurant it was that offered this unusual activity, I do remember how fun it was to stretch and mold that dough. It was like all-natural play-doh, but you could actually eat it (or, you could eat it and it wouldn't taste awful).

I hadn't thought about this distant memory for many years until yesterday. As I was making my own pizza dough, the aroma of flour and yeast suddenly brought me back to my childhood. It's safe to say that the scent of fresh dough is one of my favorites, right behind the smell of warm butter and sugar.

Although it's hard to believe, there was a brief time a few years ago when I didn't even like pizza (gasp!). Thank goodness my tastes have adapted, because good pizza is really one of my favorite foods. And when you can make good pizza at home? Even better.

It's my goal this summer to make homemade bread and this pizza was a successful foray into yeast breads. The dough itself was incredibly easy to make. Kneading the dough by hand really allows you to experience the transformation from a shaggy, floury amalgamation to a smooth, elastic ball of dough. After a leisurely rise, the dough was ready to be stretched and adorned with toppings.

I think my favorite thing about pizza is how creative you can be with the toppings. This batch of dough made enough for two medium-sized pizzas and I wanted to make one classic pizza and one that was a bit more whimsical. For the classic pizza, I took inspiration from one of my new cookbooks, Molto Gusto by Mario Batali. There are dozens of pizza recipes in the book, and one that looked particularly delicious combined tomato sauce, fresh mozzarella cheese, anchovies, and capers.

Romana pizza with tomato, fresh mozzarella, anchovies, and capers

While that pizza is decidedly savory, the other has several sweet components. The pizza has a base of sweet caramelized onions; fig jam, mascarpone cheese, balsamic reduction, and chopped pistachios finish the pizza, offering contrasting tastes and textures.

Pizza with caramelized onions, fig jam, mascarpone, pistachios, and balsamic syrup

Both of these pizzas are equally delicious (my mom enjoyed the caramelized onion and fig pizza, while I was fonder of the tomato and anchovy one) and their brief sojourn on a baking stone in a searingly hot oven rendered the crust crisp yet chewy.

We couldn't stop "mmm"-ing and "ahh"-ing over this simple yet satisfying meal. With pizza this good and this easy, it's safe to say we will be for a good while longer.

Pizza so good you'll eat half a slice before photos have been taken (*cough* mom! *cough*)

Homemade Pizza
Adapted from Smitten Kitchen

If you want to make a plain (not whole-wheat) pizza dough, simply use 3 cups of all-purpose flour. The dough may not need as much water (as whole-wheat flour absorbs more moisture than all-purpose) and may not need as much time to rise, so adjust accordingly. You can use dry active yeast instead of instant yeast. Simply use the same amount of yeast but add lukewarm water (about 105 to 110 degrees F) to the dry ingredients.

Yield: enough dough for 2 medium-sized thin crust pizzas

2 1/2 cups all-purpose flour, plus more for dusting work surface
1/2 cup whole-wheat flour
2 teaspoons kosher salt
1 1/2 teaspoons instant yeast
1 cup plus 1 tablespoon water
1 1/2 tablespoons extra-virgin olive oil
Cornmeal, for dusting
2 recipes of pizza toppings (see two variations below)

Mix flours, salt, and yeast in a large bowl. Add water and olive oil and mix until just combined and the dough is shaggy. Pour the dough onto a well-floured surface (I used a large Silpat baking mat) and knead, folding the dough into itself, until the dough is smooth, about 2 to 4 minutes. Form the dough into a ball.

Pizza dough before the rising period

Spray the bowl you mixed the dough in with non-stick baking spray (or drizzle with olive oil). Add the ball of dough to the bowl and coat with the oil. Cover the bowl with a layer of plastic wrap and allow to rise in a draft-free space for about 90 minutes, until the dough has doubled in size.

Pizza dough after the rising period

Pizza dough after being shaped into two balls

Once the dough has doubled in size, preheat a baking stone (or an overturned sheet pan) in the oven to 500 degrees F. Transfer the dough to a well-floured surface and gently press the air out of the dough with the palm of your hand. Take half of the dough and pat it into a round with your hands. Using your fingertips, poke dimples into the dough, slowly pushing the dough outward. Once the dough is about 8 inches in diameter, begin to gently stretch the dough thinner. Placing one hand in the center of the round, use your other hand to stretch the dough outward. Turn the dough as you go to evenly stretch the dough.

When the dough is stretched very thin (about 1/8 inch thick), dust a pizza peel or a sheet of parchment with cornmeal. Carefully transfer the dough round to the peel or parchment and add the toppings.

Once the toppings are added, transfer the dough to the oven. If the dough is on a pizza peel, slide the dough onto the baking stone or overturned pan by quickly jerking the peel forward and then pulling it back. If the dough is on a sheet of parchment, simply transfer the parchment to the baking stone or slide the dough off of the parchment and onto the stone.

Bake for 10 minutes, or until the crust is golden and crisp and the toppings are bubbly and delicious.

Carefully remove the pizza from the oven and allow to cool for a minute or two before cutting into slices, serving, and devouring.

Romana Pizza Topping
Inspired by Mario Batali's Molto Gusto

It's important to use fresh mozzarella here and not the the low-moisture, pre-shredded stuff, which won't melt as well and taste as creamy as the fresh kind. Anchovies often get a bad rap for being overly fishy and salty, but the heat of the oven really transforms them. Here, they are not fishy at all but subtly salty and savory; in a word: awesome. However, if you're still worried about an unwelcome fishiness in your pizza, white anchovies are much more mild than the more common brown anchovies, and you may find that they are less offensive to you. The capers add a welcome brininess that complements the creamy cheese and slightly sweet tomato sauce. If you have a favorite pizza sauce, feel free to use 1 cup of that.

Yield: enough topping for 1 pizza

About 1 cup canned tomato sauce
2 teaspoons dried Italian herb blend (or a mixture of dried basil, thyme, and oregano)
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
About ounces fresh mozzarella cheese
8 anchovy fillets, rinsed
2 tablespoons capers, drained

In a small bowl, combine tomato sauce, 1 teaspoon of the dried herbs, garlic powder, and salt and pepper to taste. Spoon the tomato sauce onto the pizza dough, spreading it out in an even layer, leaving a 1/2-inch border. Tear the cheese into medium-sized pieces and distribute it in an even layer on top of the sauce. Arrange the anchovies on top of the cheese, making sure to distribute them evenly (I placed whole fillets in the center then put smaller pieces around the edges). Distribute the capers evenly on top of the pizza. Finally, sprinkle the remaining 1 teaspoon of dried herbs evenly over the pizza.

The finished product: pure deliciousness

Caramelized Onion and Fig Pizza Topping

Although this topping has several components, all of the elements are easy to prepare. In this recipe, I use my favorite way to caramelize onions, which uses no oil or sugar (I promise you don't need it!). You can make the caramelized onions ahead of time and store them in the refrigerator for several days. The measurements in this topping are not exact. If you want a sweeter or cheesier pizza, for example, add more of the fig jam and mascarpone cheese. Instead of mascarpone cheese, a creamy cheese like Fontina, Brie, or Gruyere would also be incredibly delicious.

Yield: enough topping for 1 pizza

1/2 large onion, sliced into half-inch rounds
Kosher salt and freshly ground black pepper
About 1/2 cup water
1/4 cup balsamic vinegar
2 to 3 tablespoons fig jam
3 to 4 tablespoons mascarpone cheese
1/4 cup shelled pistachios, roughly chopped

Heat a nonstick skillet over medium-high heat and add the onions in an even layer. Leave the onions alone for about a minute, until they begin to slightly brown around the edges and stick to the pan. They'll begin to get sticky. Season them liberally with salt and pepper and stir with a spatula. After another minute or so, you'll begin to see a brown film develop on the bottom of the pan (these are the sugars from the onion). Add a few tablespoons of water and scrape the bottom of the pan to release the browned bits. The onions should begin to take on a golden brown color. Continue stirring until all the browned bits have been released from the pan.

Again, leave the onions alone for a few minutes, until they start to stick to the pan and more browned bits develop on the bottom of the pan. Add more water as before. Continue this process as necessary -- adding more water, scraping, and leaving the onions alone -- until the onions are soft, deeply brown, and sweet. It could take anywhere from 15 to 20 minutes longer. When the onions are fully caramelized, transfer them to a bowl and either store in the refrigerator for up to a week or use on the pizza immediately.

Meanwhile, in a small saucepan, heat the balsamic vinegar over medium-low heat until it has reduced to about 2 tablespoons and is thick and syrupy. Reduce the heat to low and set aside until you are ready to top the pizza.

To top the pizza, spread the dough with the caramelized onions in an even layer, leaving a 1/2-inch border. Next, dot the pizza with the fig jam and mascarpone cheese. Drizzle the balsamic syrup evenly over the pizza. Finally, sprinkle the chopped pistachios over the top.

The finished product: sweet and savory pizza heaven

Peanut Butter and Jelly Bars

2011-03-20T17:29:00.002-04:00

I think every American child has memories of her first peanut butter and jelly sandwich. There's something so truly American about this classic combination. For me, I remember being in kindergarten, making my own lunch for the first time. I quickly discovered that you had to add lots of peanut butter to the slice of bread to get it to spread right (too little and the bread tore).

I don't think I've had a peanut butter and jelly sandwich in eight or nine years. That's not to say that I don't enjoy the combination, because I certainly do. I'm actually more of a peanut butter and banana sandwich fan. I perfected this sandwich in my youth: two slices of wheat bread, a whole sliced banana, and a few swipes of peanut butter. The most important part of the sandwich construction was making sure that the peanut butter and banana were properly layered. I would meticulously spread the peanut butter on the bread slice, then add banana slices in one even layer on top. On the other slice of bread, I'd start with banana slices and spread the peanut butter on top. This way, each bite insured that you had the perfect integration and distribution of peanut butter and banana.

But as much as I love those peanut butter and banana sandwiches (and, let's face it, anything with peanut butter in it at all), I don't even buy peanut butter. Our dorm room must be the first that doesn't even have a jar of peanut butter in it. This must be violating some sort of college student code.

Still, I'm drawn to any sort of treat that satisfies my childhood nostalgia: homemade Girl Scout cookies, old-fashioned spaghetti and meatballs, homemade mac and cheese, and, perhaps most of all, peanut butter and jelly bars.

I first came across a recipe for peanut butter and jelly bars in Ina Garten's cookbook Barefoot Contessa At Home. This book is one of my favorites from of her collection of cookbooks. I remember being instantly drawn to these cookies, but I never had the chance to make them.

Recently, I began seeing these bar cookies pop up around different blogs that I read, and I took that as a sign that I should make them. This past week, I volunteered to bake for my hall. Every Wednesday, we have "Midweek Munchies" (usually referred to as just "Midweek"), where someone on our floor chooses a sweet to bake. This week was my turn, and baking these bars was the perfect reprieve from all the final work I had to do before spring break.

As far as recipes go, this one was remarkably easy. I'm a notoriously slow cook and baker, and these took only about 30 minutes for me to prepare (in a dorm-room kitchen, mind you). Like my beloved peanut butter and banana sandwiches, these bars are cleverly layered. The bottom of the cookie is similar to a peanut butter cookie base. A layer of jam is then spread over the base before being dolloped with the remainder of the peanut butter cookie mixture. Finally, a scattering of chopped peanuts adds some texture to the finished cookies.

I was actually incredibly surprised by how good these bars were. The peanuts added a bit of saltiness that was the perfect complement to the sweet jam. Everyone on my hall quickly devoured these, no doubt a testament to both their deliciousness and the childhood memories they inspire.

Peanut Butter and Jelly Bars
From Ina Garten

While I was making these cookies, I couldn't help but think about all the different variations I could come up with based on this recipe. Instead of jam in the middle, my roommates and I were dreaming of Nutella for an addictive chocolate and peanut butter combination. We also thought that instead of peanuts, a different nut like almonds or cashews (my roommate loves cashews) would be great in the nut dough. If I give any of these a try, I'll definitely let you know how they turn out. I used strawberry jam in these bars, but you can use your favorite flavor (such as raspberry or fig). Due to dorm kitchen limitations, we baked these in two 8 by 8-inch pans. Use either that or a 9 by 13-inch pan.

Yield: about 36 squares, depending on the size you cut them

2 sticks unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 (18-ounce) jar creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons salt
1 1/2 cups (about 18 ounces) strawberry jam
2/3 cup roasted peanuts, coarsely chopped

Adjust an oven rack to the center position and preheat the oven to 350 degrees F. Line either a 9 by 13-inch baking pan or two 8 by 8-inch baking pans with parchment paper and then grease and flour the pan.

Either in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream the butter and sugar on medium speed until light yellow and fluffy, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all the ingredients are combined.

In a medium bowl, stir together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix until just combined.

Spread 2/3 of the dough into the prepared pan and, using your hands or a knife, spread into an even layer. Next, spread the jam out over the peanut butter layer and smooth into an even layer. With the remaining 1/3 of the dough, drop small globs of the peanut butter dough over the jam. Try to distribute the dough as evenly as possible, but don't worry if all the jam isn't covered - the dough will spread in the heat of the oven. Sprinkle the dough with the chopped peanuts and bake for 45 minutes. The top will be golden brown and the jam will be hot and bubbly.

Cool the bars in the pan and cut into squares. Serve either warm or at room temperature. The peanut butter and jelly bars will keep, stored in an airtight container at room temperature, for up to 3 days.

A List

2011-03-17T23:41:00.000-04:00

1. Twenty-four hours from now, I will be in the air, on my way across the country to visit my sister in Los Angeles for spring break. To say I'm excited would be an understatement. I am so looking forward to seeing her and this new city. It's sure to be a fun (and relaxing!) few days with lots of yummy, California food.

2. I am continually amazed by the food blogosphere. I'm relatively new to the whole thing. I've been reading many blogs for years (like Smitten Kitchen and The Girl Who Ate Everything), but I've only recently started to read dozens of them. I (naively) thought that after Christmas and New Year's the content would become a bit less dense. It seems that food bloggers make holidays out of just about everything. Super Bowl Sunday was a major event. The fervor around Valentine's Day was to be expected. I didn't think there were any major holidays coming up in March, but apparently Mardi Gras and St. Patrick's Day are calls for celebration. I wonder if April Fool's will be celebrated, as well. [Edited to add: I recently saw a recipe for Daylight Savings Time. Do people actually celebrate losing an hour of sleep?]

3. Speaking of strange "holidays," the new "trend" seems to be National [Insert Random Food Item Here] Day. Today is actually National Corned Beef and Cabbage Day (how appropriate). Yesterday was National Artichoke Hearts Day. July 30 is actually National Cheesecake Day. Needless to say I'll be happily celebrating that day.

4. I recently received a fantastic (and fantastically heavy!) package from my friend Lisa, whom my mom met through Ravelry. Through her job, Lisa has access to shelves of books of all kinds. I'm predictably interested in only the cookbooks, and I am so excited to dig into these new titles. The package contained In the Kitchen with a Good Appetite, Molto Mario, Heart of the Artichoke, The Perfect Finish, and Martha Stewart's Dinner at Home. (There was also a bonus Vogue Knitting Shawls and Wraps book for my mom.) It's official: Best. Mail. Ever.

Gorgeous figs from a page of Heart of the Artichoke by David Tanis

5. Last week I finally ate all of my raw almonds. I remembered seeing some roasted almonds at the convenience-type store behind my dorm and went to pick some up. Unfortunately, they didn't have plain roasted almonds, but there were two rather unusual flavors: Smoked Jalapeno and Soy Wasabi. I went with Soy Wasabi for... absolutely no reason at all. These almonds are addictive. They're not outrageously spicy - the heat lasts for about five seconds and then you want another one. Yep, highly addictive. Who knew these types of crazy flavors even existed?

6. I'm getting into new music again. Thankfully, my playlists are no longer exclusively songs from The O.C. Progress. Now most of them are from Grey's Anatomy. But they're not all like the typical "Grey's"-y songs, I promise! (You know the kind - a precocious indie woman, with a melody that's either wholly depressing or annoyingly upbeat? Yeah, none of that.) I am currently loving everything by Mumford & Sons, "Off I Go" by Greg Laswell, and "Little Bit" by Lykke Li (pronounced "leek-y lee"; love that music video, too). Give them a listen; you won't be disappointed.

7. Speaking of The O.C., do you remember when I mentioned my idea to write about the show for my English class's blog? Well, I went through with it and it was the most self-indulgent yet fun writing assignment I've ever done for an academic class. I'm continually grateful for this show; it never stops paying it forward. You can check out the blog entry here.

8. Last weekend my friend Catherine and I went to Octane, a "coffee bar and lounge" near campus. When I was in high school, I really took for granted the caliber of coffee that we have at our house. It's surprisingly hard to find "good coffee" (how Ina of me) here, but this was really good. They give you your very own French press when you order, too. The space feels very urban and bohemian. Catherine said that she felt like the guys there were "my type." Hmm... now what's that supposed to mean?

French press and mug from Octane

9. I baked this week for my hall. Recipe and post forthcoming. I can't wait to share what I made; it was insanely delicious.

10. Happy (almost) Friday!

Creamy Buttermilk Caesar Salad Dressing

2011-02-26T17:01:00.001-05:00

In terms of the most underrated and under-appreciated ingredients in the kitchen, buttermilk is pretty hard to beat. But its benefits reach far beyond baking. While buttermilk does play a pivotal role in everything from muffins to waffles to cornbread, I don't think that recipes for those foods really show off the buttermilk's tangy flavor or unbelievable creaminess. That's why my favorite way to use buttermilk is in its raw form.

To be honest, I love the flavor of plain buttermilk. Coming from a non-milk drinker, that's saying a lot. It tastes like liquid sour cream and it's so rich that just a little bit goes a long way. But I understand that drinking buttermilk straight is kind of gross and disconcerting for most.

Recently, I've started using buttermilk is salad dressing. One of my favorite summertime salads is Deb from Smitten Kitchen's corn bread salad. It has a buttermilk lime dressing that's loaded with herbs and sweet and tangy flavor. It's a fun spin on my all-time favorite bread salad. Nevertheless, the dressing is a bit thin and the fresh lime and herbs that it contains don't make it year-round fare.

Enter Cook's Illustrated. I've described my love for Cook's Illustrated and my nearly limitless faith in their recipes. A few months ago, we acquired their Healthy Family Cookbook, which has been an incredible addition to our growing cookbook collection. It's sort of like the classic Best Recipe cookbook for lightweights. And by lightweight I mean that the cookbook is loaded with pictures but withholds the exhaustive recipe testing notes (which are actually my favorite part, but then again I also think Lagrange multipliers are fun) . This is the kind of cookbook that showcases easy, everyday recipes that just happen to be healthy.

I was intrigued by their section on salads. Despite the reputation that salad has for being a healthy food lover's dream, the truth is that some salads, with their oil- or fat-heavy dressings and myriad of toppings, aren't as wholesome as they're cracked up to be. It's actually pretty shocking to discover the nutritional information behind just a few tablespoons of salad dressing. However, the folks at America's Test Kitchen devised an ingenious way to retain the familiar flavor of Caesar salad dressing and the thick and creamy texture without the extra calories and fat. The secret ingredient? Low-fat buttermilk.

Here, buttermilk lends its tangy flavor and thickness to the salad dressing. Other pantry staples complete the dressing, making it a perfect dressing to make year-round. A bit of mayonnaise and Dijon mustard add body; the dressing's salty, savory notes come from a few dashes of Worcestershire sauce and some minced anchovies. Only two tablespoons of extra-virgin olive oil (a fraction of the amount called for in our previous go-to recipe from Ina Garten) are needed to round out the dressing. What results is something that is surprisingly and unexpectedly delicious, endlessly creamy with a pleasing sourness from lemon juice and buttermilk. It's actually hard to believe that it's a healthy recipe.

No longer will you worry about what to do with the extra half-carton of buttermilk that you have languishing in the refrigerator unused. Make this salad dressing! In fact, I think we may have to start buying buttermilk regularly. I've already started to think about different variations for this recipe: green goddess and ranch dressings come to mind, but even simple additions like herbs or a different vinegar could really transform the dressing.

I realize that I just spent seven paragraphs talking about salad dressing of all things, but I simply cannot withhold my love for this new recipe. I suppose there are worse things I could be obsessed with. Cheesecake, for example. Oh, wait....

Creamy Buttermilk Caesar Salad Dressing
Adapted from The America's Test Kitchen's Healthy Family Cookbook

This dressing is the perfect complement to more substantial salad greens like romaine or red-leaf lettuce and baby spinach. To make a more substantial salad, add Ina Garten's Caesar additions: oven-roasted cherry tomatoes, crispy pancetta, and perhaps some garlic croutons.

Yield: about 3/4 cup dressing

1/4 cup buttermilk
2 tablespoons fresh lemon juice
2 tablespoons light mayonnaisse
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
3 anchovy fillets, rinsed and minced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1/2 cup (about 1 ounce) grated parmesan cheese, optional

In a measuring cup or jar, add all ingredients except olive oil and cheese. Whisk vigorously to incorporate (if using a measuring cup) or shake the jar to incorporate the ingredients. If using a whisk, slowly drizzle in the olive oil while whisking to emuslify the dressing. If using a jar, add the olive oil and shake well to emulsify. Add the parmesan, if using, and serve atop salad greens.

The dressing will keep, stored in the refrigerator in an airtight container, for up to a week.

Butternut Squash, White Bean, and Kale Soup

2011-02-20T18:23:00.001-05:00

I've said it here before but I rarely get the opportunity to cook. Living in a dorm really limits my resources, and my hectic schedule also makes it difficult to cook more than oatmeal or a baked potato. Thankfully I'll be living in an apartment-style suite next year that comes fully equipped with everything a cooking student could want: a refrigerator, a microwave, a stove, an oven, and - here's the real kicker - a dishwasher. Is it crazy to think that a dishwasher is the most underrated and under-appreciated kitchen tool out there?

Because I'm me, I've already started thinking about recipes that would be suitable for college life. My mind immediately goes to soups and stews, which are endlessly adaptable, easy to make ahead, and can last a while. There's also the added benefit that they can feed a lot of people for not that much money.

Last weekend I spent a few days at home and made this butternut squash and white bean soup for my mom and me. I changed a handful of things from the original recipe, but in the end, I am extremely pleased with how it turned out. The end result was a hearty soup with a mixture of textures and flavors. The white beans were creamy, the butternut squash was perfectly tender, and the kale, a last minute addition, gave the soup a much-needed green component and definitely boosted the soup overall. For being so simple, the soup is surprisingly complex. There's a lot going on, but I think that only makes it more fun to eat.

The most unique thing about this soup - what really makes it worthy of sharing - is the balance between savory, sweet, and acidic flavors. The white beans and chicken broth are earthy and balanced by the sweet squash and acidic additions of tomatoes and dry white wine. Altogether, they combine to form a vibrantly colored and delicious soup that is ideal for any kitchen table.

Butternut Squash, White Bean, and Kale Soup
Inspired by Sweet Paul Magazine via Dancing by the Light

I changed quite a few things about the original recipe to adapt our tastes and what we had on hand. The original recipe instructed you to cook the butternut squash in a pan with the onions and garlic until the squash was tender. Since we don't have a pan ginormous enough to fit that much onion and squash, I improvised and roasted the squash in the oven for 20 minutes, until the white beans and broth had finished simmering together. After additional time in the broth, the squash had softened just enough.
I prefer soups to be pretty loose and not so thick, so I added a few cups of water after the soup had simmered and then seasoned the broth to taste. If you like thicker soups, you can certainly omit this step. As it sits, the soup thickens considerably, so you can add chicken broth to loosen it up some then, as well.

Yield: 8 to 10 servings

1 pound dry white beans (such as Great Northern, Navy, or Cannellini)
6 cups chicken or vegetable broth
1 teaspoon olive oil
1 medium onion, diced
3 cloves minced garlic
Kosher salt
Freshly ground black pepper
1 medium butternut squash, peeled and diced into 1-inch pieces
1 cup dry white wine
1 teaspoon sugar, or to taste
4 Roma tomatoes, chopped into 1-inch pieces
1 teaspoon dried thyme
1 bunch kale, stemmed and torn into bite-size pieces

Rinse the beans in a colander, picking them over to remove any small rocks. Place the beans in a large pot and add 8 cups water. Bring to a boil, remove the pot from the heat, cover, and let sit for 1 hour. After 1 hour, drain the beans. Return the beans to the pot and add 6 cups of chicken broth. Heat the beans and broth over medium heat and simmer for 45 minutes, until the beans are just soft.

Meanwhile, in a medium skillet heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally, until the onions soften and become translucent. Add the garlic, a pinch of salt, and a pinch of pepper and continue to cook until the garlic becomes fragrant, about 1 minute more.

After the beans and broth have been simmering together for 20 minutes, preheat the oven to 400 degrees F and line a baking sheet with foil. Roast the butternut squash for 20 minutes, until it just starts to become tender.

After the beans and broth have simmered for 45 minutes, add the onions and garlic and the squash to the pot. Add the wine, sugar, tomatoes, and thyme. Stir to combine. Continue to cook for 45 minutes more. After 45 minutes, the soup will have reduced and thickened some. If you like, you can thin it out with 2 cups of water and adjust the seasonings to taste from there.

Add the kale to the soup and cook for 10 minutes more, until the kale has softened some but remains al dente. Taste the broth and season to taste. Serve hot with crusty bread to soak up the delicious broth.

The soup will keep, stored in an airtight container, for up to a week. As it sits, it will thicken considerably. When reheating, add additional broth to loosen it up.

Simplest Applesauce

2011-02-12T15:31:00.001-05:00

If I could use one word to describe my cooking style, it would be simple. My favorite recipes and foods are usually the simplest, with few embellishments and incredibly easy preparations. Case in point: roasted root vegetables and plain cheesecake (it seems I can't get through a post without mentioning cheesecake). I'd so much rather eat a roasted sweet potato with little more than salt and pepper than a concoction that adds a myriad of different flavorings and ingredients so you can hardly taste the sweet potato-ness in the finished product.

Take apples. I love apples. All kinds. I don't think I've ever met an apple that I didn't like. From Pink Lady to Golden Delicious to Honeycrisp (swoon) to the ubiquitous Granny Smith, I love them all. There is something so satisfying to biting into a crisp apple, juicy and sweet, with a hint of tartness coming through toward the end.

Plain apples, eaten out of hand, are one of my favorite foods. In my mind, they are perfect as is. Sometimes, though, when the mood strikes, I love to make a batch of applesauce. Usually I get the craving for applesauce around the holidays, or when the temperatures drop and a spoonful of warm applesauce seems the perfect antidote to the chilly weather. Keeping true to my simple is best philosophy, I make my applesauce with nothing but apples and water. It's almost embarrassingly easy, but the end product is proof that this strategy works. Fresh apples don't need anything else to taste wonderful. They already have the whole sweet/tart balance going for them, and when cooked down, I think the flavor concentrates into something greater than the sum of its parts.

Make this in the dead of winter, when you've had your share of citrus, to serve alongside any number of dishes. It would be great as a sweet side to poultry or pork, atop pancakes (sweet or savory) or waffles, or as an accompaniment to spice breads or cakes. As for me? I enjoy it alone, with only a spoon and perhaps a sprinkling of cinnamon for some warm spiciness. Yup, typical.

My Favorite Applesauce

Like nearly all foods, I enjoy my applesauce with some real texture so I leave it pretty chunky. If you like your applesauce smoother, or are using it in another application where smoothness is desired, you can use a foodmill to get it more evenly pureed. One of my favorite things about this "recipe" is that it's incredibly adaptable depending on how much applesauce you want to make. I usually make this around the holidays (it's a mainstay on our Thanksgiving table) so I make a large batch. You can adjust the proportions accordingly depending on how much you want to make. I find that sweet/tart apples work best for applesauce because they result in an end product that's sweet without being cloying. Golden Delicious (my favorite apple to eat out of hand), Pink Lady, Jonagold, Gala, and Honeycrisp are all excellent varieties perfectly suited for applesauce. Another great thing about applesauce? It's perfect for using apples that have seen better days or are just languishing, uneaten, in your crisper. This technique also works great with pears, although "pearsauce" just doesn't have that same ring to it, does it?

Yield: 10-12 servings

8 large to medium sweet/tart apples (see note)
Water

Peel and core the apples. Slice them into medium chunks (about 1 1/2-inch pieces) and place in a large pot. Pour in enough water to come halfway up the apples. Heat the apples and water over medium heat for about 30 minutes, or until the apples are very tender. With a potato masher (you could also use a wooden spoon and a bit more elbow grease), mash the apples until they form a chunky sauce. For a smoother applesauce, transfer the whole mixture to a food mill and process the apples until they reach the desired consistency. Transfer back to the pot.

At this point, the applesauce will be a little loose. Reduce the heat to low and simmer the applesauce for 20 to 30 minutes, until some of the water has evaporated and the applesauce is thick. Store the applesauce in the pot or in an airtight container for up to a week. Serve warm or cold.

P.S. I know I said that this year I wanted to post once a week. I also know it's been two weeks since my last post. Unfortunately, this past week was filled with three tests, a project, and lots of homework assignments. Since one of my other New Year's resolutions was to maintain my grades, I see this as a trade-off. I'm hoping to resume my minimum of one post a week from here on out, though. Thanks for reading, as always.

Rosemary White Bean Soup

2011-01-29T23:01:00.002-05:00

It seems a bit mundane of me to come over here and tell you about how the weather has been lately. Of course, there are exceptions; the six-plus inches of snow that Atlanta received this year, not to mention the unexpected (yet still predicted) white Christmas, were undoubtedly the craziest bout of weather I've ever seen in all my life. (In a close second was the humongous flooding that Atlanta experienced in 2009 that led to a "flood day" school canceling.) But to recount the various weather conditions of the past few days, no matter how varied and strange they were, seems, quite simply, lame.

I will say that the combination of rain and cold and crazy-long days of classes has made me yearn for something comforting. Often I seek this form of comfort in a phone call to my mom, a quick but all-too-brief sojourn browsing through my Google reader, donning a warm and familiar sweater, or enjoying my favorite meals of soupy oatmeal and warm lemonade and almonds.

I will pause right there for those last few words to really set in. "Soupy oatmeal and warm lemonade and almonds." No, your eyes do not deceive you. I prefer my oatmeal drowning in cinnamon-laced, salted water with a bit of Splenda. My beverage of choice is generic Crystal Light warmed in the microwave for two and half minutes. On the side I enjoy exactly five raw almonds, which I soak briefly in the warm lemonade to soften the skins a little.

Oh my gosh, I am so weird. I won't pretend to be offended if you think I am crazy. I am pretty sure anyone who has ever seen me drink hot lemonade or sloshy oatmeal would agree. But what can I say? My ultimate comfort food is oatmeal.

When I had the conversation with my sister and mom about our comfort foods they gave traditional (ahem, boring) answers: garlic mashed potatoes or macaroni and cheese. Me?

"Oatmeal."

"Your comfort food is oatmeal?!" they asked incredulously.

"Yeah," I responded, only a bit defensively.

Now I don't remember exactly what they said next, but it went along the lines of "How sad is it that your comfort food is one that you eat pretty much every day? Do you really need to be comforted that much?"

Well, when you put it like that.... I think it was about that time that I changed my answer to cheesecake, which is wholly inaccurate, because cheesecake is certainly not a comfort food for me.

Anyway, their response got me thinking about what my favorite comfort food really is. Certainly not pasta, although I enjoy a pasta symphony as much as the next girl. I'm inclined to cop out and declare Thanksgiving dinner as my comfort food, but that's really more of a collection of foods and the entire sentiment that surrounds the holiday really makes the food taste that much better.

Recently though, the second semester stress has started to set in, which has given me an opportunity to examine the foods that I really crave when the Physics homework is due tomorrow, or the Calculus homework is largely undecipherable, or the stupid MATLAB code won't work, or the prospect of writing my first college paper has me nervous since it's been about eight months since I've written any type of literature analysis.

(On a side note, on a scale from one to ten, how lame would it be for me to write about The O.C. and its portrayal of outsiders for my English class, which is about outsider narratives? A part of me knows that the resulting essay would probably be better and more knowledgeable than anything I could ever write about another film or play or novel. The more rational part of me thinks it's the most ridiculous idea.)

When I really thought about it, I realized that the food I crave most when I'm down, or when it's so cold outside that my face goes numb, or when I've come back to the room after eight hours of classes, tired and hungry and looking for any type of sustenance, is soup.

I am in love with soups of almost all kinds. I love chilis, chicken soups, noodle soups, tomato soups, chickpea soups, vegetable soups, chowders, gumbos, lentil soups, and mushroom soups. My favorite soup of all is split pea soup, which I could enjoy for days on end and never tire of. But I think this soup comes in a close second. (Full disclosure - I didn't actually make this soup. My mom did. But isn't comfort food all the more comforting when you're not the one who makes it?)

Infused with earthy rosemary and extra virgin olive oil, the soup has natural body from the white beans, some of which remain whole. In fact, aside from the flavor, one of my favorite things about this soup is the texture. I prefer all my soups to have some sort of texture; I'm not a fan of completely smooth purees or clear broths. If I'm eating soup, I need something to chew on, or at least an element that adds some textural interest. Luckily, this soup hits all the right notes. No matter that today was seventy degrees and sunny, I'd still warm up a comforting bowl and enjoy every spoonful.

Rosemary White Bean Soup
Adapted from Ina Garten

I smiled to myself when I read the recipe for this soup. In usual Ina fashion, she calls for "good" olive oil. Anyway, if you can't find dried cannellini beans, you can substitute Great Northern or navy beans, which have a similar flavor and are usually more readily available. In Ina's original recipe, she calls for the soup to be pureed. However, my mom and I both thought that it would be just fine to mash the cooked beans with a potato masher. This way, you can avoid hauling out and then cleaning the food processor, and the soup retains a nice chunky but creamy consistency. Depending on how salty the chicken stock is that you use, you may need to add less salt than called for.

Yield: 6 to 8 servings

1 pound dried white cannellini beans
2 medium onions, sliced
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 large sprig fresh rosemary (6 to 7 inches in length)
8 cups chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Place the beans in a medium bowl and cover with water by at least 1 inch. Allow the beans to chill in the refrigerator for at least 6 hours or overnight. After the beans have soaked, drain them.

In a large stockpot over medium-low heat, saute the onions with the olive oil until the onions are translucent, about 10 to 15 minutes, stirring occasionally. Add the garlic and reduce the heat to low. Cook for 3 more minutes, stirring occasionally.

Add the drained white beans, rosemary sprig (whole), chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. If, after 40 minutes, the beans are not very soft, reduce the heat to low and continue to cook the beans until they become very soft and tender. (Our beans took a while longer than 40 minutes to fully soften, so we kept them over low heat for about an hour. After this time, they had softened to just the right texture. Depending on your stove or beans, this process may not take as long or it may take longer. The best way to know if the beans are ready is to just taste one. It should be very tender and smooth.)

Once the beans are soft, remove the rosemary branch (all of the rosemary will have fallen off) and the bay leaf. Use a potato masher to break up the beans. The soup should be a little chunky with some whole beans remaining. (You can see from the photos that the soup is about 75% smooth.) Add salt and pepper to taste. Serve hot.

The soup will keep, well covered in the refrigerator, for up to a week.

Creamed Spinach

2011-01-21T22:43:00.001-05:00

Here we are, three weeks into the New Year. Isn't it crazy how time flies? Snowpocalypse 2011 really shook things up here for a while, but this week definitely marked a return to normalcy, with busy mornings and nights, homework and quizzes, and slightly higher temperatures.

All of this has made it more difficult to post here, but today I bring you one of my favorite vegetable side dishes. Traditional creamed spinach is a dish that, while undoubtedly delicious, I can't justify eating regularly because of its inherent richness. Sure, spinach contains lots of healthy vitamins and minerals, but when covered in a cream sauce often enhanced with some kind of meat, any nutritional benefits that it offers are virtually erased.

Enter a healthier version of creamed spinach. Like all white sauces, this one begins with roux of fat and flour. However, instead of adding heavy cream or half and half to the roux, this sauce uses a combination of skim milk and chicken broth, which is then reduced down to a creamy consistency. The milk provides the familiar, slightly sweet dairy flavor while the broth adds a savory element to the otherwise meatless dish.

Sauteed shallots provide a sweet onion flavor and nutmeg, customary in many dishes with a white sauce or greens (or both), gives the sauce a wonderful fragrant spice and a certain warmth. (If I was Rachael Ray, I'd tell you that the nutmeg will make people go, "Hmmm... what is that?" Since I am not, I will tell you that the nutmeg really boosts this dish up. You wouldn't immediately recognize it, but you'd notice if it was absent.)

Perhaps my favorite thing about this dish is the ease versus payoff factor. I'm a huge fan of things that go together quickly or with minimal effort but that really impress (ahem, cheesecake). The use of frozen spinach makes this dish one you can make any time, since all of the ingredients are pantry staples. The sauce comes together practically by itself, which allows you to attend to more important kitchen matters (ahem, cheesecake). What I'm trying to say is that you should make this, now, because nothing is stopping you. You will be greatly rewarded for your (not so) hard work with a dish that you can feel good about eating and serving.

Healthier Creamed Spinach
Adapted from Ellie Krieger

When we first discovered this recipe in 2009, we made it often and served it several ways. The creamed spinach is perfectly fine on its own, but we've also added sliced mushrooms to the sauce to bulk it up. If you opt to do this, slice a few cremini mushrooms and saute them along with the shallots. The creamed spinach (with or without mushrooms) also makes a great pasta sauce. We used it with butternut squash ravioli, which was a wonderful foil to the earthier flavor of the mushrooms and spinach. In addition to ravioli or plain pasta (I'd go with a short-cut pasta like penne or rigatoni to trap more of the sauce), the spinach would also go wonderfully with gnocchi. (To make the creamed spinach a bit "saucier," either add less spinach or more milk/broth. If you add more milk/broth, just cook the sauce longer to reduce it down to the correct consistency.) I've made this with both skim and low-fat milk, and both work equally well. If you can, use freshly grated nutmeg, which is much more fragrant and flavorful than pre-grated nutmeg.

Yield: 4-6 servings

2 (10-ounce) packages frozen chopped spinach, thawed
2 teaspoons extra-virgin olive oil
2 small shallots, minced
4 teaspoons all-purpose flour
1 1/2 cups skim milk
1/2 cup low-sodium chicken broth
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper

Once the spinach is thawed (I usually do this in the microwave), squeeze all of the water from the spinach. A clean kitchen towel or multiple layers of paper towels are ideal for this job.

In a large saucepan, heat the oil over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. (If you opt to add mushrooms, now would be the time to add them.) Add the flour to the pan and cook, stirring, about 30 seconds. Cooking the flour now gets rid of that pasty, raw flour taste.

Add the milk and chicken broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook, stirring ocassionally, until the sauce is reduced and thickened, about 15 minutes. When the sauce is ready, it will coat the back of the spoon.

Add the spinach to the sauce and cook until tender, about 5 minutes. Stir in the nutmeg, and season to taste with salt and pepper.

Serve hot, either alone or alongside pasta or gnocchi.

The creamed spinach can be stored in a well-sealed container in the refrigerator for up to a week, if it lasts that long.

Rainbow Blondies

2011-01-11T20:57:00.001-05:00

I'm going to throw a few numbers out right now....

6: inches of snow that fell the other night.
3: number of days that Georgia Tech has canceled school.
4: bowls of oatmeal I've had in the past three days.
2: number of hours it took two of my friends and me to walk the mile to Publix and back.
0: number of cars you'd see out on the street because of this "snowpocalypse."

I've never before experienced this much snow in Atlanta. I don't think Tech has ever been closed for this many days at a time. It's certainly a strange experience to be stuck on this campus with virtually nothing to do. Sure, it was fun yesterday with nothing to do. The eerie silence on campus, save for the sound of shovels scraping against the sidewalks, was kind of cool. There was even one brave soul kayaking down the snow on Freshman Hill. We ate sub sandwiches, watched movies, and sat around on the floor playing the Girls' Night Out edition of Table Topics.

But today was a completely different story. Breakfast at the dining hall was wholly underwhelming. (To give you the idea of how sparse the selection was, know that I ate Wonder Bread for the first time in my entire life.) I attempted to tackle my Computer Science homework (pretty much a total failure), played solitaire with myself (with actual playing cards), and wished that I was at home, where it's familiar and cozy. At home, there are blankets and a fireplace, which make the vision looking out the window worth it. Here, I'm just stuck in my dorm room with little to do.

Hopefully you all are in a more promising situation than I am. (Maybe there's not even snow where you are!) In my mind, there's no better way to pass time than baking up a storm in the kitchen. And there's no better treat to make when the sky is bleak and gray than blondies.
Essentially chocolate chip cookies in bar form, blondies are wonderful because they take to so many variations and add-ins. In this particular version, I chose to add white chocolate chips and M&M's, which studded them with occasional bursts of blues, greens, and reds. The blondie itself has a warm butterscotch flavor from the brown sugar and butter and hints of sweet vanilla from the white chocolate.

In weather this crazy, eating a blondie warm from the oven suddenly makes the cabin fever melt away, although I wish the snow would, too.

Rainbow Blondies
Adapted from Dorie Greenspan's Chewy, Chunky Blondies

The butterscotch flavor of these blondies serves as the perfect backdrop to a myriad of flavors. Be creative! See the end of the recipe for more add-ins. When I made these, I used a hand mixer to mix the batter. While our hand mixer is certainly not state-of-the-art, it had trouble with this relatively thick batter. If you opt to use a hand mixer, know that you will have to stop periodically to get the batter out from the inside of the beaters. If I made these again, I'd probably use a stand mixer. (Note that you can also mix these by hand, but prepare to use a lot of elbow grease!)

Yield: 32 bars, each about 2 1/4 by 1 1/2 inches

2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup white chocolate chips
1 cup M&M's

Position an oven rack to the center position and preheat the oven to 325 degrees F. Grease a 9- by 13-inch baking pan with nonstick spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer or in a large bowl working with a hand mixer, cream the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixing speed to low and add the dry ingredients slowly, mixing just until they disappear into the batter. If a few streaks of flour remain, use a rubber spatula to incorporate them into the batter.

Add the white chocolate chips and M&M's by hand until they are evenly distributed throughout the batter. Scrape the batter (it will be quite thick) into the prepared pan and use a spatula to spread it out as evenly as possible.

Bake for 40 minutes, or until a toothpick or cake tester inserted into the center of the blondies comes out with a few crumbs attached. The blondies will have pulled away from the sides of the pan. Transfer the pan to a rack and cool for about 15 minutes. From there, you can turn the blondies out onto another cooling rack and cut them into bars or you can cut them into bars right in the pan. Enjoy warm or at room temperature.

Store the blondies in an airtight container at room temperature for up to two weeks. If the blondies are a little hard, heat them in the microwave for about 15 seconds to soften them up.

More add-ins for blondies:
Chocolate chips or chunks (semisweet or milk)
Butterscotch or peanut butter chips
Sweetened, shredded coconut
Chopped nuts (pecans, walnuts, macadamia nuts, almonds, peanuts, etc.)
Dried fruits (cranberries, cherries, figs, raisins)
Crystallized ginger
Chopped candy bars (Heath bars, Reese's, Snickers, Butterfingers, etc.)

Biscotti for Winter

2011-01-06T18:04:00.001-05:00

Once upon a time I didn't like yogurt, stinky cheese, and pizza (gasp!). Thankfully, I've come to my senses and now enjoy all of these things, although the jury's still out on arugula, grapefruit, and cheese straws.

But today is all about biscotti, a cookie that I once disliked but has rapidly become not only my favorite type of cookie to bake but also my favorite to eat. On the baking side of things, I love the ease with which biscotti come together. There's no complicated mixing technique and a single batch makes a few dozen cookies in about an hour.

Of course, I enjoy eating them most of all. I love the crunchy texture of biscotti. I recently started using recipes that require little to no butter or oil, which is traditional in Italian cuisine (usually eggs are the sole source of fat). The lack of fat in the dough prevents the cookies from becoming too soft as they sit out, and I think it also helps them stay fresh-tasting for a long time. (Such is another great thing about biscotti: they are wonderful candidates for make-ahead baking, which is always a plus during the busy holiday season.) If you are normally deterred from biscotti because of their crunchier texture, know that these are definitely not tooth-shattering hard; they will soften up just enough after a brief dip into a hot cup of coffee (or tea, if you're into that sort of thing).
Finally, I absolutely love the infinite number of ways that you can change up the flavor of the biscotti. Because Christmas was two weeks ago, I'm opting to call this specific rendition "winter" biscotti because the combination of flavors - tart/sweet cranberries, slightly salty pistachios, and vanilla-y white chocolate - seem the perfect antidote to all this cold weather (a white Christmas? Seriously?). Never mind that the shades of red, green, and white seem especially suited to this time of year.

The real stars of this biscotti though, aside from the wonderful variation of textures from the different mix-ins, are the almond extract and white chocolate chips. The former is subtle yet just strong enough to attract your attention. I'm not sure how else to describe its contribution to the cookie's flavor besides saying "nutty," but if you love the flavor of almonds then you'll love what the almond extract brings to the party.
As for the white chocolate, I'm reminded of a blog post David Lebovitz did a year of so ago about caramelized white chocolate. I know some people don't like the sweet flavor of white chocolate, but it works tremendously in this cookie to balance out the tart cranberries and naturally salty pistachios. Instead of just a one-note sweetness, the heat from the oven browns the white chocolate just enough to give it a warm, almost caramel flavor. It's sort of like a cross between a toasted marshmallow and the burnt sugar topping on creme brulee. All accented with vanilla. Trust me, it's delicious.

Really, the only mistake I made with these cookies was not making enough. Truly, they were all gone a week ago. (We did give some away, but still....) That is practically unheard of in our house. I recall because a time in the not-so-distant past when I discovered a tin of Christmas cookies, stowed away and forgotten, well past the new year. Whatever time of year it is, though, I'm positive you too will fall in love with these cookies.
Cranberry, Pistachio, and White Chocolate Biscotti
Adapted from Bon Appetit

The original recipe called for dried raspberries of dried strawberries. I've never actually seen either of those (outside of freeze-dried strawberries in Special K) and dried cranberries seem more wintry to me anyway. If you like, you can dip the cooled biscotti in melted white or dark chocolate. This is a great base recipe for any dried fruit and nut biscotti. For any other time of year, you could substitute dried figs, raisins, or dried cherries for the cranberries. In place of pistachios, walnuts or pecans would also be delicious.

Yield: 2 to 3 dozen cookies, depending on how thickly you slice the biscotti

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 tablespoons canola (or other vegetable) oil
2 1/2 teaspoons almond extract
3/4 cup shelled, raw, and unsalted pistachios
1 cup dried cranberries
1/2 cup white chocolate chips

Adjust an oven rack to the center position and preheat the oven to 350 degrees F. Line a baking sheet with a silicon liner (such as Silpat) or with parchment paper.

In a medium bowl, whisk flour, baking powder, and salt to combine. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat sugar, eggs, oil, and almond extract until well combined. Slowly add the flour mixture and beat until smooth. Using a rubber spatula, stir in the pistachios, dried cranberries, and white chocolate chips. Make sure to incorporate the add-ins so that they are distributed evenly throughout the dough (especially the dough at the bottom of the bowl).

Divide the dough in half and shape the dough into two logs, each about 12 inches long, 3 inches wide, and 1 inch tall. Space the logs about 3 inches apart. If the dough is sticking to your fingers, wet your fingertips to prevent it from sticking.

Bake the logs for 30 minutes, until slightly browned and just firm to the touch. Reduce the oven temperature to 325 degrees F. Cool the logs on the baking sheet for 10 to 20 minutes. Then, using a serrated knife, cut the logs crosswise into about 1-inch wide slices. (You can also cut the logs into thinner slices; you'll just end up with more cookies.) Turn the biscotti onto their sides (cut-sides down) and bake again for 10 minutes.

After 10 minutes, carefully flip the biscotti over onto their other sides and continue baking for another 10 minutes, until the biscotti are crisp, firm, and golden. Cool completely on the baking sheet before enjoying.

The cooled biscotti can be stored, at room temperature, in an airtight container for up to 3 weeks (if they last that long).

Cheddar and Scallion Muffins

2011-01-01T14:50:00.001-05:00

By now we're probably all pretty tired of sweets and candies. (If you aren't, stay tuned because I've got more where that comes from.) Honestly, I don't think I could ever tire of sweet baked goods, but today I thought I'd change it up a bit.
One of my favorite things to bake is quick bread, from muffins to scones to loaves. They give you the sense of accomplishment associated with bread-baking without all the finicky techniques involved in yeast-risen bread. (In all honesty, I am simultaneously fascinated with and terrified by old-fashioned bread baking.)
In search of a savory muffin recipe to serve along white bean soup (more on that later), I arrived at these simple little things. This is the kind of bare basics recipe that I love. The method is foolproof and the variations are endless. I decided to go with a classic cheddar and scallion version, but there are dozens of potential cheese and herb combinations, and I've listed some below.
The muffins boast a tender, slightly irregular crumb and pack a bunch of flavor in such a small package ("good" cheese and fresh herbs certainly help). Perfect as an accompaniment to a soup or salad or just by themselves, these muffins are ones I will return to again and again.
Chedder and Scallion Muffins
Adapted from Sugarcrafter

My favorite thing about these muffins is how much the flavor can change just by swapping in different combinations of cheese, herbs, and other add-ins. Instead of cheddar cheese, you could use Gruyere, Swiss, parmesan, Manchego (my absolute favorite cheese), Chevre, Comte, Fontina, Taleggio, or blue cheese. You could even combine cheeses for a more complex flavor (Fontina in the muffin and parmesan sprinkled on top, for example). Really, any good melting cheese would be fabulous. Instead of scallions, you could use chives, parsley, cilantro (if you're into that sort of thing), thyme, rosemary, sage, marjoram, or basil. Again, any fresh herb would be a fantastic complement if it's paired with a cheese harmoniously. I'd use 2 to 4 tablespoons depending on how strong of an herb flavor you want. For more inspiration, look to the end of the recipe for more detailed variations. Depending on how much batter you put in the muffin tins, you will get anywhere from 9 to 12 muffins. (I ended up with 9 but the muffins were a little larger.)

Yield: 9 to 12 muffins (see above)

1 1/2 cups all-purpose flour
1 scant tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sharp cheddar cheese (yellow or white), plus 1/2 cup (optional), grated
1 large scallion, chopped
1 large egg, lightly beaten
1 cup milk (I used 1%)
4 tablespoons unsalted butter, melted

Position an oven rack to the center position and preheat the oven to 375 degrees F. Line a muffin tin with paper liners or spray with vegetable oil spray.

In a medium bowl, whisk the flour, sugar, baking powder, and salt together to combine. Add 1 cup of cheese and whisk again to combine.

In a measuring cup, stir the scallions, egg, milk, and butter together. Add to the dry ingredients and whisk quickly to combine. Don't overmix or the muffins will be tough instead of tender.

Divide the batter among the muffin tins. If you like, sprinkle the additional 1/2 cup of cheese evenly over the muffins. The additional cheese will melt into a nice crust of sorts on the top of the muffins, but you can certainly omit it or use a different cheese if you are so inclined.

Bake for 20 to 25 minutes, or until a skewer inserted in the center of a muffin comes out clean. Let cool for 5 to 10 minutes before serving. Store leftovers in the refrigerator in an airtight container for up to a week.

Flavor variations:
Gruyere cheese, thyme, and caramelized onions. Parmesan and Fontina, rosemary, and sundried tomatoes. Goat cheese, roasted red peppers, and parsley. Swiss, finely diced ham, and basil.

Saltine Toffee Candy

2010-12-30T12:42:00.001-05:00

Confession: I am about to talk about something that I in fact did not make. (I did, however, watch curiously as my sister did.)

Confession (again): I can't stop listening to Taylor Swift's new album, Speak Now.

Phew. That feels good to get off my chest. Anyway, now that I've been completely honest, there's no sense in holding this back either: I don't like candy.

Yes, I said it.

I've actually never been a fan of caramel-y, toffee-flavored confections. I don't even like lollipops or hard candies. And while it's completely accurate to call this sweet a candy, it's also accurate to say that I am totally obsessed with it.

My mom's friend brought this to our house before Christmas and my mom, who similarly isn't big on candy-like treats, promptly proclaimed it to be delicious. That alone should have been my first tipping point to how good this stuff was. Unfortunately (or fortunately, depending on how you look at it), I actually didn't get around to trying it for a few days, after which I scorned myself for waiting so long to enjoy its awesomeness.
At first glance including a cracker in this candy may seem a bit strange. Rest assured that the end result is nothing short of taste bud bliss. I think that the genius of this candy comes from the layering of the different components. The bottom layer of saltine crackers provides the perfect base for the candy, giving it sturdiness. The toffee-like combination of brown sugar and butter is, not surprisingly, rich but not too sweet. (Another thing that I love is that some of the sugar/butter mix seeps through the holes of the saltines and hardens onto the bottom of the crackers, too.) The crowning layer is semisweet chocolate, giving a hint of bitterness and a familiar chocolate flavor. A sprinkling of chopped pecans provides some textural contrast, too.

These were definitely the easiest things we made for the holidays this year. The ingredient list is short and the actual hands-on preparation time is minimal. Considering the end result, I'd say these are an all-around must-make. And since I don't throw around the word "must" too often here, consider it a testament to how addictive this stuff is. You've been warned.
Saltine Toffee Candy

This candy comes together quite quickly and is pretty foolproof (at least as far as candymaking goes). Instead of pecans, you could use any nut, and I'm inclined to think that toasted coconut and crushed peppermint candies would also be delicious. The candy (unbroken) can be made ahead and stored in the refrigerator until you are ready to break it into pieces.

Yield: Lots and lots (at least 12 servings)

About 40 saltine crackers, or enough to cover a 12 by 18-inch baking pan
2 sticks unsalted butter
1 cup brown sugar
12 ounces semisweet chocolate chips
1 cup chopped pecans

Position an oven rack to the center position and preheat the oven to 350 degrees F. Line a 12 by 18-inch (half-sheet) pan with foil. Arrange the saltine crackers in the pan so that they cover the entire pan.

In a medium saucepan, melt butter and brown sugar over medium heat, stirring occasionally. Continue to heat until the mixture comes to a boil, 3 to 5 minutes. Quickly but carefully pour the mixture over the saltine crackers. Using a rubber spatula, spread the butter/sugar mixture out so that it covers the saltines in as even a layer as possible. Since the toffee is very sticky, it may resist spreading in a perfectly even layer; just make sure it reaches to the edges of the pan, covering all the crackers.

Bake for 5 minutes. After 5 minutes, remove the toffee-covered crackers from the oven. Sprinkle the chocolate chips over the hot and bubbling toffee as evenly as possible. After a few seconds, the chocolate chips will begin to melt. Spread the chocolate into an even layer over the toffee using an offset spatula or rubber spatula. Once the chocolate is spread in an even layer, sprinkle the pecans on top. Lightly press down on the pecans to make sure that they are suspended in the chocolate.

Refrigerate for an hour, or until the chocolate is firm and set. Break up into pieces (the more irregular the better) and eat now or store in an airtight container at room temperature or in the refrigerator.

(Enjoy these now, before the first week of January comes around and you're bombarded with Weight Watchers ads and Special K commercials making you feel guilty about your Christmas cookie habit.)

Walnut Linzer Sables

2010-12-28T12:32:00.002-05:00

I know it seems crazy to post about Christmas cookies after rambling on about New Year's resolutions. I'd like to say that I planned it all along.

The truth is that I am so accustomed to clicking "Publish Post" right after I finish a post that I completely forgot that I wanted to wait until Friday to share my New Year's post. And once it was done I really didn't feel like going back and changing anything. Oh, well.

The (other) truth is that these cookies are, to me at least, more winter-inspired than Christmas-specific. Well, except for the Christmas tree cut-outs. And so we'll pretend that they're actually winter evergreens for the next few minutes.

I received Dorie Greenspan's Baking From My Home to Yours for my birthday and after only a while perusing it all I could think was Where has this book been all my life? I mentally bookmarked about half of the recipes just flipping through and vowed to try out (at least) one this holiday season.
The chosen recipe is these Walnut Linzer Sables. I've long wanted to make Linzer cookies and I was inspired by a Martha Stewart variation that used a small Christmas tree cookie cutter for the top cutter.

I really can't say enough good things about this dough. Ground walnuts lend a wonderful toasty flavor and traditional winter spices add warmth. After being rolled out the dough is chilled before being cut and baked.

Plain, the cookies are redolent of butter, sugar, toasted nuts, and just a hint of cinnamon. The cookies have a sandy texture like a sable (or French butter cookie) but they're sturdy enough to be topped with jam and sandwiched.

I opted to use a cranberry jam that we had on hand because it seemed particularly festive, and it adds a subtle tartness that is a good contrast to the sweet, spiced cookie.

Perhaps my favorite thing about this recipe, besides how easy the dough is to work with, was how versatile it is. As you can see from the photos, the sandwiches can be easily adapted for all sorts of occasions. Obviously for Christmas a tree cutter or any other holiday cutter would be great for making the top cookie. You could use hearts for Valentine's day or flowers for Easter or summer. In autumn, a leaf would do.
After rolling and cutting out all the cookies there will inevitably be some leftover dough. Rather than throwing it away, I opted to roll them into balls and make thumbprint cookies. Now that's what I call fabulous leftovers!

Walnut Linzer Sables
Adapted from Dorie Greenspan

I doubled Dorie Greenspan's recipe and got about 30 or so sandwich cookies (of varying sizes) out of the recipe. Depending on the cutter size you use, you may get more or less. Instead of walnuts, you could use ground almonds, hazelnuts, or pecans. To finely grind the nuts, place them in the bowl of a food processor fitted with the steel blade and pulse until the nuts resemble a coarse cornmeal. Be careful not to grind the nuts too much, lest you end up with nut butter (which is still tasty, just not what you're looking for). Instead of cranberry jam, you can use any flavor of smooth jam, such as raspberry or strawberry. If you opt to use a flavor that still has chunks of fruit in it, strain the jam before making the filling for the cookies.

Yield: about 30 sandwich cookies, depending on the size of cookie

For the cookie dough:
3 cups finely ground walnuts (see note above)
3 cups all-purpose flour
1 tablespoon cinnamon
1/2 teaspoon salt
Scant 1/2 teaspoon cloves
2 large eggs
4 teaspoons water
2 sticks unsalted butter, at room temperature
1 cup sugar

For the jam filling:
About 1 cup cranberry jam
1 teaspoon water

Begin by making the dough. Whisk together the ground nuts, flour, cinnamon, salt, and cloves. In a small bowl, whisk the eggs and water.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream the butter and sugar together at medium speed until smooth, about 3 minutes, scraping down the bowl as needed. Add the egg mixture and beat for 1 more minute. Reduce the speed to low and add the dry ingredients slowly, mixing until they just disappear into the dough. Be careful not to work the dough much once the flour is incorporated. If the dough comes together but some dry crumbs remain in the bottom of the bowl, stop the mixer and finish blending the ingredients with a rubber spatula.

Divide the dough into quarters. Working with one quarter at a time, put the dough between two large sheets of wax paper or plastic wrap. Use your hands to flatten the dough into a disk. Then, using a rolling pin, roll the dough until it is about 1/4 inch thick. Transfer the dough (still covered in paper or plastic) to a cookie sheet and repeat with the remaining dough. Once all the dough is rolled out, transfer the cookie sheet to the refrigerator and chill for about 2 hours, or until it is very firm. You can also freeze the dough for about 45 minutes. (The rolled-out dough can be wrapped airtight and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Just thaw the dough enough to cut out the cookies and proceed from there.)

Once the dough is firm, prepare to bake the cookies. Adjust an oven rack to the center position and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats (such as Silpat).

Working with one sheet of dough at a time, remove the dough from the refrigerator. Using a cookie cutter (I used a 1 3/4-inch size and a 2-inch size), cut out as many cookies as you can. Set the scraps aside for re-rolling or making into jam thumbprints (see below). Transfer the rounds to a baking sheet, leaving a little space between the cookies.

Bake the cookies for 11 to 13 minutes, or until the cookies are lightly golden, dry, and just firm to the touch. Transfer the cookies to a rack to cool to room temperature.

While the first batch of dough is baking, repeat with another sheet of dough, making sure to cut as many top pieces (with peekaboo cutouts) as bottom (non-cutout) pieces. Use any small cutter for the cutouts, which can be baked alongside the round cookies. Bake the second batch of cookies on the second baking sheet. Continue baking the cookies, one sheet at a time, until all the dough is used.

Once the cookies have cooled, make the jam filling. Place the jam and water in a microwave-safe bowl and stir to combine. Heat in the microwave until bowling, about 2 minutes. Let the jam cool and thicken slightly (it will still be pourable, though). To fill the cookies, place a bottom cookie flat-side up and spoon a bit of jam on top. Sandwich with a top cookie and let cool on a rack. If the jam layer is a bit thin, drizzle a little more filling into the cutout.

Cool, serve, and enjoy.

For the jam thumbprint cookies: If you have some remaining dough but don't wish to roll it out again, form them into about 1 1/2-inch balls. Flatten into disks about 1/2-inch thick and bake at 375 degrees F for 11 to 13 minutes, until golden around the edges and dry.

Remove the cookies from the oven. While they are still hot, carefully use your finger to form a small indentation in the center of the cookie (you could also use a small spoon). Transfer the cookies to a rack and cool to room temperature. Once the cookies have cooled, fill the indentation with any flavor of jam you like.

New Year's Resolution: Make More Rum Raisin Ice Cream

2010-12-27T15:56:00.005-05:00

I've learned a lot this year. And I've gone through a lot of change this year, too, none bigger than the transition from high school girl to college girl.

My first semester at Tech was pretty much a whirlwind. Truthfully it turned out exactly nothing like I expected and I learned a lot: about Cholesky factorizations, how to calculate the effective temperature of a black body orbiting the sun, and other nerdy and generally uninteresting things (to the average person, that is). I learned how to study for exams, that you have to swipe your BuzzCard multiple times to get your clothes to dry properly, and the lyrics to more Taylor Swift songs than I'm willing to admit. I learned that I'm actually capable of succeeding at Tech, both academically and socially. I learned that I can take care of myself, too: buying groceries, taking medicine when you're sick (during finals...), and doing laundry. (Man, I feel like such a grown-up sometimes.)

And while I normally don't bother making New Year's resolutions, for some reason I feel compelled to this year. Perhaps it's my newly discovered independence. Likely it's the need to make lists and year-long goals that runs in the family. Either way, there are a few things that I want to hold myself accountable for in 2011.

The first is to keep my grades up. I'm taking harder classes this spring and I'm on track to take my first major (IE) classes in the fall, and I'm eager to see what it's all about.

My second resolution is to stay more organized. I've never been a huge organizer, so this will probably be the toughest for me. What usually happens is that I start out with a nice system for keeping things in their place, but after a week or two I get lazy and the clutter becomes overwhelming. Hopefully I can put an end to that cycle in 2011.

The last (and most prevalent to this blog) is to post more regularly over here. While it's difficult to post recipes from school because I can't cook that often, I don't want to use that as an excuse to post infrequently. I'm establishing a once-a-week goal for myself.

I haven't ever said it before (and I probably don't let it show that often), but this space here means a lot to me. I love sharing my ideas (and eccentricities) with everyone who reads the blog, and I only want to make this blog better.

For the new year, I want to share a delicious ice cream that we've made a few times in the past, most recently for this Christmas. It takes all of five minutes to prepare, and then the ice cream maker does the rest. The base is a lush vanilla flavor, and a heap of rum raisins adds a sweet and slightly spicy flavor. You could use this recipe as a starting off point for all kinds of variations. Other dried fruits like cranberries or figs would also work great. Liqueurs like Grand Marnier or even wines like port would do a fine job plumping up the fruit, but you could also use orange juice, apple cider, or cranberry juice if you wanted to keep things non-alcoholic.
Enjoy the New Year, and Happy 2011 to you all! Tell me - do you have any resolutions, food-related or otherwise?

Rum Raisin Ice Cream

Having the evaporated milk and cream cold makes this ice cream come together really quickly. It's important to have the base cold when it goes into the ice cream maker so that it freezes faster and more smoothly. I used spiced rum because it's what we have on hand. We also had only a 12-ounce can of evaporated milk, which was 1/2 cup short of the recipe's two cups. I supplemented the rest with 1% milk and it turned out fine. Either combination (16 ounces of evaporated milk or 12 ounces of evaporated milk plus 4 ounces of milk) would work.

Yield: about 6 cups (1 1/2 quarts)

1 cup raisins
Dark rum
1 cup heavy cream, cold
2 cups evaporated milk, cold (see note above)
1 tablespoon vanilla extract
3/4 cup sugar

Put the raisins in a small bowl and add enough rum to cover. Set aside for about an hour, or until the raisins are plump.

Once the raisins are plump, combine the cream, evaporated milk, and vanilla in a medium bowl. Add the sugar, and whisk until the sugar is dissolved. If the base is not cold, put the mixture in the refrigerator for about an hour to chill.

Freeze the ice cream in an ice cream maker according to the manufacturer's instructions. Meanwhile, reserve about 3 tablespoons of rum from the rum raisin mixture, draining off the excess rum. When the ice cream has reached a soft serve consistency (usually after about 25 minutes), add the rum raisins and reserved rum. Adding the alcohol will make the ice cream melt a little in the machine. Keep churning for a few minutes more, until the ice cream has returned to soft serve consistency and there is no liquid cream at the surface.

Transfer the ice cream to a plastic serving container, cover, and freeze until hardened. The ice cream won't stiffen up completely (because of the rum), but it will firm up into the perfect consistency for serving.

The Perfect Pumpkin Cheesecake

2010-12-04T14:35:00.006-05:00

It's certainly no secret that I love cheesecake. While I have located my favorite restaurant cheesecake and even baked up a perfect plain cake, my favorite homemade cheesecake by far is of the pumpkin variety.

There is something about the texture of cheesecake - smooth, silky, and substantial enough without being overly heavy - that when combined with the flavor of pumpkin and a few autumn spices, something positively magical results.

We first made this cheesecake a few years back, when I first got into baking, but I've since adapted the recipe to suit our tastes. Since I only make it once a year (for Thanksgiving), it's an absolute treat. The warm combination of fresh spices and sweet pumpkin is the perfect pairing for a spicy gingersnap crust.

I think one of my favorite things about cheesecake is that there is minimal work involved to actually make it but there is a huge payoff once it's all done. I think cheesecake is one of the most impressive desserts you can serve; it's an added perk that it's also one of the easiest (and deceptively so). That said, there are a few guidelines that I always follow when making a cheesecake:

1. Make sure all your ingredients are at room temperature. A few hours before you make the cheesecake, put the cream cheese and eggs on the counter to come to room temperature. It will make mixing the batter so much easier. If you forget to take the eggs out, you can submerge them (uncracked) in a bowl of warm water for five minutes. Although I don't advise this, you can also soften the cream cheese in the microwave, but that's a tough task because you don't want the cream cheese to melt too much. It's just easier to let the cream cheese warm up by itself on the counter. (I have, however, found that sour cream, if used in the recipe, does not need to be at room temperature. Same goes for small quantities of milk or heavy cream.)

2. Employ a rubber spatula often. It's crucial to scrape down the sides of the bowl you're using, especially if it's the bowl of a stand mixer, in order to fully incorporate all ingredients. Inevitably some sugar or cream cheese won't mix in entirely, and the last thing you want is unincorporated pockets of cream cheese in the finished cake.

3. Bake in a water bath. Always. Even if the recipe doesn't advise it. Actually, if the recipe doesn't advise it, then I don't even use that recipe. Cheesecake is a delicate specimen and it must be treated with care. If you cook it too fast, it will overcook and crack. There's certainly nothing wrong with cracks as far as taste goes, but appearance-wise, they leave something to be desired. Ideally, you have a roasting pan (sadly we don't) that can hold your springform pan. In this case, make sure to wrap the pan in a double layer of aluminum foil. When the cheesecake goes into the oven, pour in hot, steamy water to go about halfway up the sides of the pan. The water bath helps the cheesecake cook evenly and avoid cracking. The next best thing in our house to a roasting pan is the bottom of a broiler pan. Unfortunately, the low sides of the broiler pan encourage fast evaporation of the water. If this is your case, monitor the level of the water and refill with hot water as needed. (And, yes, I realize that this cheesecake does have a crack in it. That's why I advise monitoring the water levels as needed, something I neglected to do. It was still delicious, though.)

4. Let it cool. When the cheesecake comes out of the oven, it will have a solidified, matte-looking top layer. When you shake the pan it should still jiggle slightly in the center, though. Let the cheesecake cool for a little while on the counter (up to an hour, if possible) before chilling it in the refrigerator overnight. (That's another bonus of making cheesecake: it's an entirely make-ahead dessert, so it's perfect for company or hectic holidays.)

The original recipe, with notes scrawled all over: a sure sign of a tried and true favorite.

I realize this diatribe may be slightly intimidating if you've never made cheesecake before. I assure you that cheesecake is easy, though. I encourage you to make it for your next holiday gathering (or any other occasion). But if you find yourself needing help, don't hesitate to Skype me. I'm particularly skilled at giving late-night, virtual cheesecake-making lessons.

Pumpkin Cheesecake
Inspired by Bon Appetit

As I noted earlier, over the years I have changed quite a few components of the original recipe to suit our tastes. Namely, using only gingersnaps in the crust for a spicier contrast to the sweet pumpkin filling and using more spices in the filling. If you can, use freshly grated nutmeg. This may seem like a trivial detail, but you can really taste the nutmeg flavor in the finished cake, which, owing to the variety of spices used, has a wonderfully complex flavor. This cheesecake lasts for a long while in the refrigerator and, like other cheesecakes, freezes well. If you opt to freeze a few slices, wrap them tightly in plastic wrap and then in aluminum foil. I prefer this cheesecake chilled, but you can also serve it at room temperature. Although I think the cheesecake is perfect on its own, I imagine a dollop of spiced sour cream or Greek yogurt or a spoonful of whipped cream (similarly spiced or, if you'd like, bourbon-infused) would be a welcome addition.

Yield: 10 to 12 servings

For the crust:
About 12 ounces gingersnap cookies
3 tablespoons butter, melted

For the cheesecake batter:
4 (8-ounce) packages cream cheese (I use low-fat Neufchatel cheese)
1 1/4 cups sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1 (15-ounce) can solid pack pumpkin
3 large eggs
1 tablespoon vanilla extract

Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Process the gingersnap cookies in a food processor until finely ground. (Alternatively, you can place them in a ziploc bag and crush them with the bottom of a pan or a rolling pin.) Add butter and pulse until blended in.

Spray the inside of a 9-inch springform pan with nonstick cooking spray and wrap the outside of the pan with a double layer of aluminum foil. Pour buttered crumbs into the pan and, using the bottom of a measuring cup, press the crumbs onto the bottom and up the sides of the pan. Try to get as even a layer throughout as possible. Bake until just lightly toasted, about 10 minutes. Let cool while you prepare the filling.

In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the cream cheese on medium speed until fluffy, about 2 minutes. Add the sugar and beat thoroughly to incorporate. After adding the sugar, the batter will appear shiny. Scrape down the sides of the bowl with a rubber spatula to ensure that all the sugar has been incorporated. Add the spices and beat until well-blended. Next beat in the pumpkin until well-blended. Scrape down the bowl again. Add the eggs and mix until well-blended. Once again, scrape down the sides of the bowl. Add the vanilla extract and beat to incorporate. Scrape down the bowl for a final time, making sure that the entire batter is homogeneous and that no lumps remain. If there are lumps, briefly beat the batter on high speed for a few seconds.

Pour the batter into the prepared crust and set the springform pan in a roasting pan or other large baking pan with high sides. Meanwhile, put a kettle of water on to boil. Once the water is boiling, set the roasting pan with cheesecake in it into the oven. Quickly and carefully pour the hot, steaming water into the roasting pan so that it comes about halfway up the sides of the springform pan. Bake for 1 hour and 30 minutes. As the cake bakes, periodically monitor the water level, refilling the roasting pan as needed. (Use the oven light to check on the cheesecake; don't open the door every 20 minutes. If you do need to refill the water level, do so very quickly to let out as little oven heat as possible.)

After an hour and a half, remove the roasting pan from the oven. The cheesecake will have a browned and set top. When lightly shaken, it will still jiggle somewhat in the center. Cool for 30 minutes to an hour. Then place the springform pan on a paper-towel lined (to avoid slipping) plate and transfer to the refrigerator. Refrigerate overnight.

When you are ready to serve the cheesecake, remove it from the refrigerator and run a knife around the perimeter of the springform pan to loosen the crust from the sides. Remove the sides of the springform pan. Cut into slices and serve.

The cheesecake will keep, wrapped well in foil or plastic, for at least a week (if it lasts that long). You can also freeze the cake (see note above) for enjoying later.

Roasted Root Vegetables

2010-11-30T23:16:00.002-05:00

We have a very large tupperware at our house. It holds about 26 cups of stuff (in the past it has stored chex mix, pasta salad, and fruit salad). It currently sits in our refrigerator, taking up way too much space, with a big heap of roasted root vegetables in it.

To say that I like roasted root vegetables would be an understatement. To say that I like to make a lot of roasted root vegetables would also be an understatement. More than stuffing, carrot ring, and cranberry sauce, I look forward to these roasted vegetables on the Thanksgiving table. Forget about mashed potatoes; at our house, roasted root vegetables are king.

(I wonder how many times the phrase "roasted root vegetables" has been used in the span of seven sentences. My apologies for the lack of phrase variation.)

Mass quantities of roasted root vegetables = heaven.

Anyway, one of my favorite things about this recipe is that it's really more of a method than precise instructions. Once you learn the technique, you can craft dozens of different variations with all kinds of vegetables. This year, our mix included carrots, parsnips (my favorite of the bunch), sweet potatoes, fingerling potatoes, butternut squash, pearl onions, and cremini mushrooms. However, Brussels sprouts, rutabagas, beets, and even celery, which takes on a wonderful savory flavor when roasted, would also be delicious.

I chop furiously. It's kinda fun.

The real wild card in the dish is the roasted garlic and herb mixture that gets mixed in at the very end. Smashed roasted garlic gets tossed with a heap of fresh parsley and rosemary (other woody herbs like sage and thyme also taste great) and added to the melange right before serving. The sweetness of the roasted garlic, along with the fresh herb flavor, really elevates the more humble vegetables and takes them from delicious to absolutely fabulous. Without a doubt this is my favorite thing to eat during the holidays (and a good thing because I made enough to last until Christmas).
Roasted Root Vegetables

You can prepare this dish early in the day if you like. Just cover the roasted vegetables. When you are ready to serve them, warm them in an oven and top them with the garlic-herb mixture. If you prefer, you can peel the root vegetables, but I love the texture (and nutrition) that the peels provide. As I said before, you can substitute or add in other root vegetables if you like. Just be sure to cut them into similarly-sized pieces. If you choose to add beets, rutabagas, or celery, cook them along with the root vegetables. If you choose to add Brussels sprouts, halve or quarter them and cook alongside the mushrooms and onions. We use a large disposable aluminum roasting pan (the kind you'd use to roast a turkey) for the root vegetables. It's very important both to season the vegetables liberally and to toss them every 15 or so minutes so that they cook evenly (this is a lot of vegetables we're talking about here). We cook the vegetables using our oven's "convection roast" setting. If your oven doesn't have this setting, roast at the same temperature, keeping in mind that it may take longer for the vegetables to cook through. To ensure even cooking, just toss every 15 minutes until they are tender.

Yield: an insanely large amount; at least 20 servings

2 pounds carrots
2 pounds parsnips
2 large sweet potatoes
2 pounds fingerling potatoes
1 medium butternut squash, peeled and seeded
1/2 pound cremini mushrooms
2 (10-ounce) bags of pearl onions
10-12 cloves of garlic, unpeeled
Kosher salt and freshly ground black pepper
Olive oil
Large handful of fresh parsley
2-3 sprigs of fresh rosemary

Adjust two oven racks to the upper and lower middle positions and preheat the oven to 400 degrees F. Cut the carrots, parsnips, sweet potatoes, fingerling potatoes, and butternut squash into 3/4-inch to 1-inch pieces. It's important that the root vegetables be close to the same size so that they cook at the same rate. Place in a large roasting pan and set aside.

Halve or quarter the mushrooms and place on a foil-lined half-sheet pan. Meanwhile, bring a medium saucepan of water to a boil. When it has reached a bowl, drop in one of the bags of pearl onions. Cook for 1 minute. Drain in a colander and run cold water over the onions to cool them down. Using a paring knife, peel the outer layer off the pearl onions and add to the half-sheet pan with the mushrooms. Repeat with the second bag of pearl onions. Add the unpeeled garlic cloves to the half-sheet pan, too.

Lightly drizzle the root vegetables with olive oil and season liberally with salt and pepper. (You can also spray them with nonstick cooking spray and achieve the same result.) Toss the vegetables with your hands to ensure they are sufficiently and evenly seasoned. Repeat with the mushrooms and onions.

Place the roasting pan of root vegetables on the lower middle rack of the oven and roast for 15 minutes. After 15 minutes have passed, carefully and quickly toss the vegetables with a large spoon. Roast for another 15 minutes and toss again.

After the root vegetables have been roasting for 30 minutes (they will have been tossed twice), place the mushrooms and onions in the oven on the upper middle rack. Roast for 15 minutes and again toss both the root vegetables and mushroom-onion mix.

Roast for a final 15 minutes, or until the root vegetables are browned and fork tender. The mushrooms will be browned (and shrunken) and the onions will also have taken on some color. Remove all the vegetables from the oven and let cool while you prepare the garlic-herb mixture.

Finely chop both the parsley and rosemary and place into a small dish. Peel and mash the roasted garlic and add to the herb mixture. Mix the herbs and garlic together.

Transfer the vegetables to a serving platter, add the garlic-herb mixture, and toss to incorporate everything together. Serve hot.

The Rogovin Family Stuffing

2010-11-27T00:44:00.002-05:00

Let's talk about stuffing. Or, rather, dressing. I think some people take the difference between the two terms very seriously, but in our house, even though the only thing it stuffs is our bellies, it's always been stuffing.

For the past two years, I've been dying to make a homemade stuffing. I dreamed of toasted cubes of artisanal breads, sauteed wild mushrooms, buttered leeks, and woodsy rosemary and sage. Despite the deliciousness of the stuffing that we have made every year since I can remember, I was fully willing to cast it aside for a "foodier" (a word I just made up meant to signify more "foodie"-like; reminds me of "truthiness," but I digress...) recipe. You see, we use the Pepperidge Farms stuffing cubes in our recipe. Unfortunately, my food snob mentality had me believing that the entire product was pre-made (like that jiggly cranberry mold that comes from the can) and therefore unacceptable on our Thanksgiving table.

And then, a revelation.

Like so many things on this great earth of ours, the revelation came from Ina Garten. I was watching a Thanksgiving episode of hers, and she made stuffing with the same Pepperidge Farm stuffing cubes that we do! If it's good enough for Ina, it's certainly good enough for me. (I did not, however, approve of her serving cupcakes for Thanksgiving dessert. Really, Ina? I know it wasn't her actual Thanksgiving dinner, but the thought is unsettling enough.) Gosh, I am such a food snob.

Anyway, this recipe is so delicious that I've convinced my mom that we need to make two pans to keep up with people's demands for it. The recipe below makes only one pan and that will certainly be enough if you don't have ravenous stuffing-philes in your home.

Unlike many stuffing recipes, this one contains no meat and no butter. It does contain savory mushrooms and celery, which are moistened with chicken stock and baked with those bread cubes into a tried and true stuffing that is just as delicious covered in gravy, on a turkey sandwich, or completely unadorned (my preference). You would never guess that ingredients this simple could make something so incredibly scrumptious.
Rogovin Family Stuffing

You can assemble the stuffing early in the day (or the night before) and refrigerate it, covered in aluminum foil, until you are ready to bake it. The oven temperature and baking time are pretty flexible. We bake the stuffing at 325 because it cooks along with the more delicate carrot ring. However, you could increase the baking temperature and decrease the time accordingly to suit your baking schedule. Just look for visual cues that the stuffing is done: a moist interior and crunchy top layer.

Yield: 10-12 servings

8 ounced cremini mushrooms, coarsely chopped into 1/2-inch pieces
5 stalks of celery, diced into 1/2-inch pieces
2 1/2 cups of chicken stock
1 bag of Pepperidge Farm herbed stuffing cubes

Adjust an oven rack to the upper-middle position and preheat the oven to 325 degrees F. In a large bowl, mix mushrooms and celery with chicken stock. Add stuffing cubes and toss to coat. Pour into a 9-by-13-inch pan. Bake for 45 minutes to an hour, until the top is golden and toasty. Serve hot.

On Thanksgiving

2010-11-22T19:50:00.001-05:00

Less than 48 hours from now, I will be baking up a storm, most likely covered in flour, cinnamon, and thick cheesecake batter. Our (smallish) kitchen will be in disarray, and I'll be telling my mom, "Don't worry, I'm going to clean it up later." The (incredibly annoying) whir of the ice cream maker will tune out the Food Network playing in the background. It will smell like fresh apples and nutmeg.

That's a nice picture, isn't it? My love for Thanksgiving, my absolute favorite holiday, is pretty much summed up in that the above scenario is not only completely enticing for me but also incredibly relaxing. There is no place that I'd rather be on the fourth Thursday of November than in the kitchen with my mom, cooking the many dishes that will grace our table. (Another way to gauge my love for Thanksgiving: it's the only non-school day of the year that I voluntarily wake up before 8 o'clock. So many things to make and so little time means you have to start early!)

For the most part, our main menu remains pretty similar from year to year, but it's always comforting to actually go through the process of detailing everything we'll make. This year we are having six for dinner (my mom, dad, and I, plus my Chinese roommate Chen and my grandparents). Since normally it's only four for dinner (my mom, dad, sister, and I), having an extra two is somewhat of a justification for making so much delicious food.

I'm fully committed to documenting the whole process of putting together our meal this year, but in the meantime, here's a preview of what's on the main menu....

Turkey and Gravy: This year we - actually, my dad - are roasting the whole bird. The turkey and gravy has been his domain for as long as I can remember. I see no reason to mess with what works.
Stuffing: We doctor up Pepperidge Farms stuffing cubes and always make sure to make a double batch. Even though we make two pans, the stuffing is always the first thing to go.
Green Beans with Toasted Walnuts and Dried Cherry Vinaigrette: For as long as I could remember, we had tender-crisp French string beans with buttered slivered almonds. Last year we broke out of that routine with a delicious green bean dish with walnuts and a lemon vinaigrette. I saw this recipe in Bon Appetit and thought, Why not? It's already received rave reviews on a blog that I read.
Roasted Root Vegetables: The ho-hum name of this dish does not even come close to measuring its awesomeness or how much I love it. I would be perfectly content with a big bowl of roasted root vegetables for breakfast, lunch, and dinner. I take my roasted vegetables seriously, and after a few years of tweaking with ingredients, I finally have the recipe down. Stay tuned on this front.
Carrot Ring: A family favorite. I cannot wait to eat this. It only comes around once a year, so I do my best to savor every bite.
Three Types of Cranberries: Yes, we love cranberries in our household. I love having a variety because it allows you to experience different textures and flavors so that nothing gets boring. The first type is a cranberry relish that is completely raw. My mom has been making it for years and it wouldn't be Thanksgiving without it. The second is a cranberry conserve from Ina Garten that we've also been making for years now. It's a more traditional style of cranberry sauce, but it's better than anything you can get out of a can. The third rendition pays homage to cranberry jelly, or the stuff that plops out of a can with ridges still intact. My dad loves the canned stuff, but he was the only one who ate it. Last year I made a homemade version and it was absolutely wonderful (and beautiful!).
Applesauce: I prefer my applesauce very simple and not too sweet, which, with the cranberries, complements the more savory side dishes incredibly well.
Rolls and Butter: Alas, not homemade this year. One day....

But enough about the main meal, let's get to the good stuff. If you know me (or have been reading this blog for a while), you know that I think very long and hard about desserts. I'm notoriously fickle when it comes to choosing what sweets to make. But I can't help it, and when the stakes are raised as high as they are on Thanksgiving (a holiday revolving around food), the pressure is really on to make the best possible desserts. (Note that we'll be having eight for dessert, hence the large spread.)

Pecan Pie: It's my grandpa's favorite. I'm also totally psyched (not psyched out) for making homemade pie crust this year.
Pumpkin Cheesecake: My favorite homemade cheesecake. It's another thing that I only eat once a year, if that often, so it's really special when I do.
Apple Bread Pudding with Rum Raisins: I really wanted to make a bread pudding recipe and somehow incorporate sauteed apples into it. I searched for weeks for a recipe and had a few hopefuls. Like so many things, the answer was right under my nose. Deb at Smitten Kitchen, a blog that I adore and have read for years, has a recipe that was just what I had in mind. (The rum raisins are our idea, though. Gotta love rum raisins.)
Pear Crisp: At first I suggested a spice cake with caramelized pears, but my mom was worried it would be too much bread. Fair enough. She had a fruit crisp in mind, and since apples were already utilized in the bread pudding, my thoughts naturally went to pears. We're going to use an America's Test Kitchen recipe, so I'm confident it will be delicious (and foolproof).
Autumn Spiced Ice Cream: The minute I saw this recipe (back in September), I knew we would make it for Thanksgiving. Katie tried it out a few weeks ago and gave positive feedback. The only downside to making homemade ice cream at Thanksgiving is how intensely irritating the noise is that the ice cream machine makes.

Because Georgia Tech has classes all the way until Wednesday, I won't be home until late Wednesday afternoon (at the earliest). Thankfully, most of these desserts are best when made ahead. The cheesecake needs to chill overnight, and the bread pudding will be just fine left to soak overnight, as well. The pecan pie takes all of 10 minutes to make, so that's no issue. The ice cream is also not too labor-intensive.

(You may be wondering why I don't just make fewer desserts, but where's the fun in that?)

I can't convey how much I am looking forward to this Thanksgiving. After four months of college food, a homey, comforting meal is just what I need.

What are your plans this year for Thanksgiving? What are you cooking? How much are you looking forward to leftovers (the best part!)?

Cinnamon Sugar Love

2010-11-17T00:33:00.001-05:00

Today is my mom's birthday.
This is her favorite cookie (the snickerdoodle, in case you were wondering; on a polka dot napkin, in case you were curious).

Although I can't bake for her truly, I am sending her virtual treats, covered in cinnamon sugar love.
We made these the other day on our hall. It must have been fate that two days before my mom's birthday we just happened to make her all-time favorite cookie.
Happy birthday, mom. I love you. Much more baking will follow in the coming weeks, and I can't wait.

xxoo, Sara

P.S. Have you ever wondered why your favorite cookie is one that is predetermined to have shortening in it? Just sayin'....

Carrot Ring

2010-10-27T22:40:00.001-04:00

Last week I talked about the virtues of a corn-syrup-free pecan pie. There's just something about using plain sugar that seems more wholesome than corn syrup. In a way, it's like serving dishes using ingredients available at the very first Thanksgiving. (Of course, I'm not sure what that means for our stuffing, but I'm working on that front.)

And while I'm not so big on pecan pie because of its inherent sweetness, I am a devout lover of carrot ring.

You might be wondering what "carrot ring" is. It's somewhere between a souffle and a pound cake in texture. It's simultaneously dense and light. As for the flavor, it's certainly more intense than run-of-the-mill carrot cake, but it's not so overpoweringly sweet as to be considered a dessert. In fact, it's a side dish on our Thanksgiving table, and it has been for as long as I can remember. Quite simply, I adore it. Not only is it a wonderful supporting member of the Thanksgiving cast, but it is also delicious for breakfast (or dessert).

Like the origins of pecan pie (dark, mysterious, corn syrup-laden origins), the beginnings of carrot ring were somewhat questionable. While corn syrup irks me a little, shortening just plain freaks me out. The combination of its color, flavor (ahem, lack thereof), goopy texture (reminiscent of Vaseline), and solidity at room temperature are enough to make me rid all recipes I come across of this "ingredient."

(Now that I've thoroughly grossed you out talking about a "food" resembling Vaseline, please read on. I promise it gets better. And tastier.)

Luckily, my mom shares similar feelings when it comes to shortening (only countered by the fact that she a) tried the whipped lardo at Del Posto ["It tastes like bacon fat"... duh] and b) continues to grease the bundt pans for carrot ring with shortening). When my mom first received this recipe from my paternal grandmother (Nama) many years ago when she started to host Thanksgiving, she immediately set out to rid it of the unnecessary fat and calories. (Indeed, you can see the original ingredients on the recipe card below.)

Another heirloom recipe, but (warning!) these directions are super confusing.
Terse instructions on old recipes really annoy me.

Thankfully, she succeeded exceptionally well. By replacing the fat with whipped egg whites and applesauce, she both lightened the texture and moistened the crumb. She cut back on the sugar substantially, which lets the carrot flavor really shine through and justifies its side dish status. Of course, I've never had the original version, but my guess is that her changes accomplished these feats. Either way, the result is a dish that I eagerly await every year and one that will forever be on my Thanksgiving table. Enjoy this - it's a Rogovin family classic.

(Unfortunately, I have no picture to show you of this beautiful carrot ring. However, I think I successfully identified it in this picture. It is just below the wall outlet, to the left of the large green bowl. Note to self: take pictures of everything you make this Thanksgiving!)

Carrot Ring
Adapted from Nama

To cook the carrots, we place them in a microwaveable dish with some water and cook them until they're very tender. Then we put them in a food processor and process until they're mostly smooth. You don't want them to be completely pureed; lumps are perfectly fine. You could also just use a potato masher or fork to mash them up. You can use either a hand mixer or stand mixer to beat the egg whites. This recipe makes 2 carrot rings. We bake one in a pretty Bundt pan mold and serve it on Thanksgiving. The other we keep, unbaked, in the refrigerator for a few days and bake it whenever the first carrot ring is almost gone. I prefer carrot ring either warm or cold. It's a delicious complement to a sweet/tart cranberry conserve.

Yield: 2 carrot rings

1 3/4 cups applesauce
8 large egg whites, divided
2 tablespoons cold water
2 tablespoons lemon juice
1 teaspoon vanilla
1 cup dark brown sugar
2 pounds carrots, peeled, cooked, and mashed (see note)
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups all-purpose flour

Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Grease two Bundt pans (or ring-shaped cake pans) with nonstick cooking spray and set aside.

In a large bowl, mix together the applesauce and 4 of the egg whites. Add the water, lemon juice, vanilla, and brown sugar and mix until well-blended. Mix in the carrot puree.

In a separate bowl, mix the salt, baking powder, baking soda, and flour. Add the dry ingredients to the wet ingredients until just blended.

Meanwhile, beat the remaining 4 egg whites until stiff peaks form. Carefully fold the beaten egg whites into the carrot mixture. Divide the batter between the two Bundt pans (they should be about halfway full).

Put a kettle of water on to boil. Place the Bundt pan in a larger roasting pan. Put the whole set-up in the oven. Quickly and carefully pour the boiling water into the roasting pan so that it comes about halfway up the sides of the pan. Bake for 1 hour.

Let cool before inverting onto a serving platter. Serve warm, cold, or at room temperature. The carrot ring will keep, covered well with plastic wrap, for at least a week.

My Grandma's Pecan Pie

2010-10-20T18:47:00.008-04:00

Necessity is the mother of invention. I believe very strongly in this old adage.

While Thanksgiving is certainly the most indulgent day of the year in my book, in our family we always try to make our recipes only moderately indulgent. Faced with a recipe or concept that makes our arteries clog just when mentioned, the idea of making it a little healthier or more wholesome certainly beats not serving it at all.

For example, using low- or reduced-fat cream cheese and sour cream in the pumpkin cheesecake, using half the olive oil called for in the roasted vegetable recipe, or concocting a minimalist but divine applesauce that consists of nothing more than at-their-peak apples and water (no lie). Of course, while the goal is often to cut down on the fat content or calorie count, taste is never sacrificed. (Using the pumpkin cheesecake example, I firmly believe that swapping lower-fat cream cheese and sour cream for the full-fat versions will go unnoticed in a cheesecake with flavors as bold as earthy pumpkin and spicy ginger. The resulting product is no less delicious and allows me to justify eating a slice of it, along with samples of all the other desserts, with a clear conscience.)

The recipe I'm going to tell you about today is one that makes a regular appearance on our table each Thanksgiving. This is a pecan pie that contains absolutely no corn syrup. This may seem insignificant but I'd venture to say that about 99% of pecan pie fillings contain some form of corn syrup (either dark or light). Of course, there's absolutely nothing wrong with corn syrup. But doesn't a combination of brown sugar and white sugar just sound more appealing than some clear goo? Brown and white sugars just seem more "wholesome" and "healthful" than corn syrup, if such words could ever even apply to sugar.

A stained recipe card is one of the best indicators of how tasty something is.

This recipe comes from my grandma, who, according to my mom, took it from a specific Betty Crocker cookbook edition. Go figure. Besides the exclusion of corn syrup there's really nothing special going on here. You still get that same crackly crust that forms at the top, reminiscent of praline pecans. The interior maintains its semi-solid, sweet integrity. And if all that isn't enticing enough, the whole thing makes your house smell like toasted nuts. And you just can't argue with that.

Thanksgiving 2008: Triumphant with my four desserts, including pecan pie (bottom left). But what's up with the awkward pot holder hand?

Pecan Pie
Adapted from Grandma

Since I've yet to conquer my pastry fears, I don't have a recipe for a crust to use. However, any pie crust will work for this recipe. Let your imagination run wild! Use shortening if you must! Use lard, but don't tell anyone (namely, me - not that I'm judging or anything)! The "adapted" part of this recipe comes from the use of butter rather than oleo. The pecans do not need to be ground to a powder, but there shouldn't be any large chunks either (imagine trying to cut your fork through a whole pecan). You could run your knife through some pecan pieces, or use an old-fashioned nut crusher (which used to be my task in this pie's preparation).

Yield: one 9-inch pie

1 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon all-purpose flour
2 large eggs
2 tablespoons milk
2 teaspoon vanilla extract
1 stick butter, melted
1 1/4 cups chopped pecans, plus about 20 halves for decorating (optional)
1 (9-inch) pie shell

Adjust a rack to the center of the oven and preheat the oven to 375 degrees F. In a large bowl, mix together the brown sugar, granulated sugar, and flour. Thoroughly beat in the eggs, milk, vanilla, and butter (this is easily accomplished using a whisk, which will break up all the lumps). Fold in the chopped pecans.

Pour the filling into the prepared pie shell. If you're feeling fancy, decorate the top of the pie with the pecan halves (I like to arrange them around the perimeter).

Bake until just set, 40 to 50 minutes. Cool and serve, preferably with a scoop of vanilla ice cream.

Note: This filling can sometimes overflow the pie pan, burn on the bottom of the oven, and cause you to wonder what that "burn-y" smell is. Two ways to prevent such an occurrence are to line the floor of your oven with some heavy-duty aluminum foil, which is convenient should any other overflow catastrophes occur on the big day. Alternatively, you could also set the pie pan on a cookie sheet, which is advantageous since it allows you to easily remove the pie from the oven (especially if you opt to use a ceramic pie plate that, while beautiful, has no nifty handles to boast of).

The Perfect Cheesecake, Part II

2010-10-18T20:01:00.002-04:00

Ladies and gentlemen, I think I've found my new standby.

A while back, I talked (okay, rambled) about my ideal cheesecake. Since I'd already found my ultimate restaurant slice, the only obstacle left in my cheesecake conquest was the ideal homemade cake.

I called that post "Part I," anticipating that "Part II" would follow very closely behind it. I was preparing to make Dorie Greenspan's Tall and Creamy Cheesecake, which sounded absolutely wonderful to me, because, well, it's... tall and creamy. I love tall and creamy. (I also love tall, dark, and handsome, but that's another story.) Unfortunately, the recipe that I followed was incredibly flawed. It was missing a vital step and I ended up underbaking the cheesecake. Don't get me wrong, the cheesecake was still delicious enough to eat, but it was underbaked.

Wednesday is my dad's birthday and he requested a simple menu of "sausages, kraut, and cheesecake." Since I'm home for fall break, I decided it was time to give Dorie's recipe another go, this time with accurate instructions.
The final result was, thanks to an extra 90 minutes of baking time, perfectly baked. It definitely lives up to its namesake qualities. The gingersnap crust that I used once again added a much needed spicy element. The cake itself is just sweet enough and ethereally creamy.
However, it's just not as dense as I like. I really wasn't expecting it to be, though. All I was hoping for was a modest (and moderately prepared) recipe that I could come back to whenever I needed to make a cheesecake. Until I summon the courage to use 5+ blocks of cream cheese and half a dozen eggs, I'll continue to use this recipe. Only in my world would this recent series of events feel like a weight lifted off my shoulders. One culinary obstacle down, infinitely more to go.

(Next mission: master pie crust. Stay tuned on that front.)

Tall and Creamy Cheesecake
Adapted from Dorie Greenspan

This cheesecake is a great base recipe for any plain cheesecake, and the quantities are painfully easy to remember for such a wonderful end product. That said, I took a few liberties with the ingredients. The crust is gingersnap because that's my favorite, but you could certainly substitute graham crackers or vanilla or chocolate wafers. Also feel free to add sugar (up to 3 tablespoons) or spices to the crust to your taste (I prefer a less sweet crust). You can also add more butter if you want a sturdier crust. I used low-fat cream cheese and sour cream, but full-fat would work just as well. And I also added half a vanilla bean because... well, it was there. Upon serving the cake, I was frustrated that some of the crust stuck to the sides of the springform pan. For aesthetic reasons, take the extra five seconds and spray the pan with nonstick spray to ensure an easy release. You'll thank me later.

Yield: 12 to 16 servings

For the crust:
About 7 ounces gingersnap cookies
1/4 teaspoon tables salt
2 tablespoons unsalted butter, melted

For the cheesecake:
4 (8-ounce) packages Neufchatel cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
4 large eggs, at room temperature
1 1/3 cups l0w-fat sour cream
1/2 vanilla bean
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick spray and wrap it in a double layer of aluminum foil. In the bowl of a food processor, pulse the gingersnaps and salt together until the cookies are ground into crumbs. Add butter and pulse until the crumbs have begin to clump together and have taken on the appearance of wet sand.

Pour the buttered crumbs into the springform pan. Using the bottom and sides of a measuring cup, press the crumbs onto the bottom and up the sides of the pan. Bake for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.

Meanwhile, prepare the cheesecake batter. In the bowl of an electric mixer fitted with the paddle attachment (you could also use a hand mixer), beat the cream cheese on medium speed until soft and creamy-looking, about 4 minutes. Add the sugar and salt and beat until well-blended, about 3 minutes. Using a rubber spatula, scrape the sides and bottom of the bowl to make sure the batter is well-blended. Add the vanilla and mix until well-blended. Beat in the eggs, one by one, mixing well after each addition and scraping the sides of the bowl if necessary. Reduce the mixer speed to low and slowly add in the sour cream, again scraping the sides and bottom of the bowl. Scrape the beans from half a vanilla bean (or a whole one if you have it) and add to the batter. One last time, use a rubber spatula to make sure the batter is entirely incorporated and smooth.

Put a kettle of water on to boil. Pour the cheesecake batter into the prepared crust and place the springform pan in a roasting pan (I use the bottom of broiler pan because we don't have a roasting pan). Quickly (but carefully!) place the roasting pan on the center rack of the oven. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
Bake the cheesecake for 1 hour and 30 minutes. It will rise just above the top of the pan, but it will be beautiful, lightly golden, and crack-free (that's because of the water bath). Turn off the oven and crack the oven door open with a wooden spoon. Allow the cheesecake to "rest" for an hour in the turned-off oven.

After an hour, pull the cheesecake out of the oven. Take the springform pan out of the roasting pan and set it on a paper-towel lined plate (to absorb any water from the roasting pan and to reduce slippage). Let it come to room temperature. Transfer the cooled cheesecake to the refrigerator; chill at least 4 hours, but preferably overnight.

To serve, run a knife around the circumference of the cake and remove the sides of the springform pan. The easiest way to cut the cheesecake is with a long, sharp knife that has been dipped in warm water in between slices.

The cheesecake will keep in the refrigerator, wrapped well, for up to a week, or up to 2 months in the freezer. Defrost the frozen but still wrapped cheesecake in the refrigerator before serving.

That Strawberry Sauce You See

Yield: about 1 cup of sauce, enough for 4-6 servings

About 8 medium strawberries (I used frozen)
Water
1 teaspoon sugar

Put the strawberries in a small saucepan over medium-high heat. Add enough water to come about halfway up the sides of the strawberries. (This is all very approximate because I just made this up as I went along, but I'd guess I added about 1/4 to 1/3 cup of water.) Cook, stirring occasionally, until the strawberries begin to break down. Add the sugar. Use a potato masher or fork to mash the strawberries. The strawberries will never become completely smooth but you want to make sure there are no huge chunks of strawberries. Reduce the heat to medium-low and cook the mixture until it is reduced and syrupy. Cool and serve alongside cheesecake or pound cake, on top of ice cream, or straight off the spoon! Yum....

Help Wanted

2010-10-06T18:42:00.002-04:00

I have a problem.

Okay, I'll be more specific. I'm positively bewildered at what to make for dessert this Thanksgiving. Any and all help and guidance will be very much appreciated. Thank you.

Okay, I'll be a bit more more specific. Allow me to provide you with some background information....

You see, my absolute favorite holiday is Thanksgiving. There's really no comparison in my book. How can you compare any other day to this great American tradition? As such, I regard it as my own sort of "culinary Olympics." If there is ever a time to bust out your best game, it's the fourth Thursday of November. Excess and indulgence are practically encouraged. In particular, as the self-proclaimed maker of all desserts, I regard each and every Thanksgiving as my opportunity to break out of my comfort zone, try something new, and perhaps satisfy my culinary curiosities.

Ever since I began making the desserts (going on four years, I think), I've always tried to switch the lineup. Usually we have at least six people for dessert, which gives me the excuse to make three or more treats. Because I so adore classic fall flavors, I go for one pumpkin dessert, one apple, and one cranberry. Usually pears and/or nuts also make an appearance. Additionally, I try not to make more than one of the same dish. That means there is only one cake, pie, cheesecake, bread pudding, crumble, etc. (My justification for this is that I like to have a variety, to be challenged, and not to get bored making three different kinds of pies.)

If my memory serves me correctly, here are the desserts we've served at the past three Thanksgivings, along with my tasting notes.

Thanksgiving 2007:
Pumpkin Cheesecake with Gingersnap Crust: Oh, yes. I believe this was the first time we made the pumpkin cheesecake. We found the recipe on Epicurious and adapted it a bit for our own tastes (adding more/less spices, making more of the crust, etc.). Put simply, this is the best cheesecake (aside from my all-time favorite, that is) I've ever tasted. It's also one of the best cheesecakes I've ever made. Bonus points for the requirement that it must be made ahead of time (perfect for Thanksgiving, then!)
Pecan Pie: We make my grandma's recipe for pecan pie, which, as my mom aptly puts it, is foolproof. It doesn't contain any corn syrup, like about 99% of other pecan pie recipes, just a combination of sugars. I'm not a huge fan of pecan pie (too sweet), but my grandparents almost always come over for Thanksgiving dessert, and it's my grandpa's favorite, so it's usually on the menu.
Apple Crumble (or Crisp): We probably used Ina's recipe, which is to die for and loaded with tons of crumble topping. Again, bonus points for being able to prepare it ahead of time (just rewarm it in the oven before serving). (There may have been cranberries in this one. Agh. Can't. Remember.)

Thanksgiving 2008 - better known in the Rogovin household as "The One with The Germans"
Pumpkin Bread Pudding: After discovering that Katie doesn't really the divine pumpkin cheesecake (I believe my exact reaction was something like "Whaaaaa?!"), I somewhat grudgingly agreed to go down a separate pumpkin path. Enter Martha Stewart and her recipe for pumpkin bread pudding. Holy. Cow. This was absolutely divine. We used a Raisin Challah that we had bought and froze around Rosh Hashanah and it was perfect. The best part, though, aside from the wonderful variation in textures (crispy bread bites and creamy, warm/spicy custard), was the rum raisins. I heart rum raisins.
German Apple Cake: This was an underdog dish that really shone through. I think the reason I decided to make it was because it "German" and we had Germans coming for dinner, so.... Anyway, it was very good - moist, but not spongy, and relatively light for a Thanksgiving dessert.
Pecan Pie: See above.
Pear and Cranberry Crumble: I adapted this recipe from one in Bon Appetit, using the idea for a pear and cranberry filling and then adding Ina's normal fruit crumble topping. It was very good; the only problem was that it was too soupy. I think the original recipe may have used apples instead of pears, but since I have my crazy rules, I decided to substitute pears. I've since learned that apples and pears are not interchangeable in recipes. The pears give off too much moisture. After a day, the juices had thickened very nicely, but I was nevertheless a bit annoyed by the outcome. Live and learn.
Thanksgiving 2009: or the Thanksgiving when there were almost as many desserts as people
Pumpkin Cheesecake: That's right, I brought it back. It's too good to pass over two consecutive years. As a more experienced baker, I again made some more adjustments, which I can't remember now but likely involved using less butter and sugar in the crust, baking in a water bath (always do it!), etc.
Apple Pie: My sister made a delicious apple pie. We struggled with the pretty (but impractical) Williams-Sonoma pie crust cutters. Also with making pie crust. Turned out beautifully in the end, though.
Pear-Cranberry Almond Cake: This was the true surprise of the year. It was my "challenge" recipe so to speak, as it was something I had never made before and I had been dying to try almond paste in a recipe. It's like baby steps toward frangipane and classic pastry. I absolutely loved this.
Rum Raisin Ice Cream: Have I mentioned how much I love rum raisins? Finally in possession of an ice cream maker, we just had to make a batch for Thanksgiving. Yes, we were required.
Pecan Pie: Last minute addition, as we felt as if three desserts and an ice cream weren't enough for six people. It's a testament to how easy this recipe is that we could decide at the very last minute to prepare it.

So that leads me to 2010. The head count is not entirely confirmed for dessert, but we have at least four. I'm planning on four desserts, but that could easily change as the big day draws closer. Luckily, ice cream is already covered. I'm going with an autumn-spiced (think cinnamon, cloves, nutmeg, etc.) ice cream that I discovered a few weeks ago.

Next up is apples. I've really had my heart set on an apple frangipane tart, but most recipes are either for miniature tartlets or use the more traditional pear instead. I think it'd be a nice take off of apple pie, which we had last year.

Cranberries are also a conundrum. I have a tendency to shy away from making them the star of a dessert because their tartness can be dominating if not treated properly. Plus, we usually have three or more types of cranberry preparations to go with the main meal. However, I've been eyeing a Martha Stewart cranberry almond tart recipe for a few years. However, that would knock out the apple frangipane tart (two tarts, two almond desserts).

Pears are not usually a main priority at Thanksgiving for me, but I'm always open to recipes that feature them either in a star or supporting role. I'm particularly fascinated by this apple pear brioche cobbler. Part of me is dying to try out this enticing combination, while another part of me thinks it might just be too much work for the feel I try to create through my cooking. What exactly is that feel? I like to think of it as comforting, yet classy. Yeast doughs may just be too fussy.

Pumpkin poses a somewhat different challenge. While I do want to stretch myself and expand my baking horizons, a Thanksgiving without pumpkin cheesecake just doesn't seem right. I've toyed with the idea of adding a crumb topping to cheesecake, but a part of me feels that the cake is likely better unadorned. Often the simplest things are the tastiest. Nevertheless, I've seen so many delicious-looking pumpkin recipes in the past few weeks that the possibilities almost seem too good to pass up.

So this is where you all come in. Thoughts? Ideas? Suggestions? What are you planning on for your Thanksgiving dessert? I'm ready and willing to listen. (And trust me, this won't be the last time I discuss this topic over here.) Until then, I'll continue ruminating over the relative merits of meringue topping versus cranberry balsamic glaze....

Hello, Fall!

2010-09-22T17:14:00.002-04:00

Today is September 22nd, the first day of fall. Did you know that? Goodbye summer, hello fall!

If you don't know me really well, you probably don't know that fall is my favorite time of the year. I don't really understand how people can like any other season more. Winter? Too cold, and Christmas is slightly overrated. Spring? It's much more fun to see the leaves fall off the trees than grow back, and pastels are certainly not my fave (I'm more of a dark purple type of girl). Summer? Sure, if you like heat and humidity and frizzy hair!

But fall... there is something to be said for fall. I don't have any recipes for you all today, but I do have my top ten favorite things about fall....

10. Foliage. At my high school, there were a group of trees out by the tennis courts that turned the most insanely vivid shades of red, orange, and yellow. Actually, those standard colors really don't do these trees justice. If these leaves were OPI nail polish colors, they would be "Yucatan If U Want," "Chop-sticking to My Story," and "The 'It' Color." I love seeing the leaves turn from green to these bright shades, and I really love seeing these leaves litter streets and yards and the "crunch-crunch" they make when you happen to step on them.

9. Sweaters and cardigans. Wow, I just realized how elderly this makes me seem. Last week I wore jeans and a cardigan twice, in hopes of willing the gods to make it just a little bit cooler. While mornings have been really nice here, by noon it's once again unbearably hot. Fall weather is just cool enough that you can wear jeans and a sweater and be comfortable for the entire day. I'm eager to return to my tried and true favorites this year.

8. ~~Birthdays~~ Birthday cakes. We have three fall birthdays in my family (my mom and dad, plus me), which means that in the past there has always been lots of birthday cake-eating. Thankfully these three birthdays are spaced almost exactly every two weeks, so you 1) are allowed enough time to eat the cake from the previous birthday and 2) forget how much of the birthday cake you ate from the previous birthday, so you are free to start the whole process over again. Cheesecake is of course my all-time favorite birthday cake, but the Million Dollar Cake I had last year comes pretty close.

In case you're wondering: a layer of flourless chocolate cake, a layer of cheesecake, and a layer of chocolate mousse, all topped with ganache and surrounded by cake.

7. The transition to winter. I know, I know, I shouldn't start babbling about winter when it's only just become fall. However, my family is unique in that we begin preparing for winter during fall. Really, once Thanksgiving is over, we kick into Christmas mode right away. And by right away, I mean the very next day. Also, the December editions of all our food magazines arrive about a week before Thanksgiving, so that's just their fault for making us think Christmas thoughts too early.

6. The new television season. In the past, when I watched multiple TV shows, I loved this time of year because it meant that all the new seasons were premiering. I now have only enough time and emotional energy for one show at a time, and it happens to be Grey's Anatomy. The premiere is tomorrow. I am so excited. I can't wait to see what happens with Derek and Meredith, especially after the shooting and the miscarriage, and I really hope Mark and Lexie get back together because Lexie certainly doesn't love Alex, who by the way is still in love in Izzie, and Cristina...

Sorry. I lost you there, didn't I? (P.S. I still miss George.)

5. College football. Hello, I live in the South. I go to college. I think I'm required to love college football. I'm trying to limit emotional involvement this season... we'll see how that goes. On a related note, I was walking today and heard Kenny Chesney's "The Boys of Fall" from a car radio. First of all, the fact that I even know the artist and song title is pretty amazing. Second, I didn't totally hate it. I actually kind of enjoyed it. I think I have been converted into a country music listener. Taylor Swift is my new guilty pleasure. Third, I wish I just hadn't admitted that.

4. Fall produce. Now it can be hard to tell what traditionally "fall" produce - apples, butternut squash, and Brussels sprouts, for example - really is, since most of these items are available year-round in grocery stores. Nevertheless, no one really wants to eat roasted butternut squash in the summer, do they (well, I do, but I'll eat roasted vegetables any time)? And there is no denying that these foods (sweet potatoes and cranberries are some of my other favorites) just taste better this time of year. They're more likely local and you can eat them at their peak of deliciousness. My favorite way to enjoy fall produce is simple (or boring, you decide): Take a Honeycrisp apple, a sweet/tart and crisp variety, and slice it very thinly. Savor.

3. Being able to turn the oven on without feeling guilty. Really needs no explanation, except that being able to bake and roast foods not only becomes acceptable during these next few months but also completely welcome, since it makes the house (or residence hall floor) smell so good!

2. The return of my favorite fall dishes (plus the arrival of a few new ones). Among the best are Ina Garten's split pea soup, a savory saffron chickpea soup with rosemary walnut biscotti, pumpkin cheesecake, carrot ring, homemade applesauce (or pearsauce - try it some time!), toasted cheese sandwiches, roasted Brussels sprouts and all kinds of root vegetables, pumpkin scones at Starbucks, and butternut squash risotto. I'm eager to see what this year will bring in terms of new recipes.

One of my all-time favorite Thanksgiving desserts: pumpkin bread pudding with rum raisins.

1. Thanksgiving. So much eating. So much baking. All day (and in days prior). Watching the Macy's Thanksgiving Day Parade. Watching Friends, or maybe Gilmore Girls (another thing that reminds me of fall). Getting dressed up for dinner at home. Taking a walk in the park before cooking. Saying what you're thankful for. Stealing one more bite of stuffing (and/or pumpkin cheesecake) before bed.

But enough about me. What are your favorite things about fall?

Getting Organized and Peanut Butter Chocolate Bars

2010-09-18T17:29:00.001-04:00

This whole college thing is pretty demanding.

I probably sound surprised at this fact. ("What? I actually have to work harder now than in high school?!") However, I assure you that I was fully aware that Georgia Tech would challenge me more than I've ever been challenged before. Four weeks in, I can safely say that I've been tested in more ways than I originally thought: academically, socially, mentally, and physically. A lot's happened, and I won't bore you with the specifics, but rest assured that I am comfortably settling in. It (and by "it" I mean "everything") is an adjustment, but every day is easier, even if the calculus seems to be getting harder.

One of the things I've had to change has been my organizational habits. In high school, I didn't keep an agenda or calendar, unless you count the one in my head. My assignments and activities never became so overwhelming that I lost track, but last week I gave in and bought an agenda.

It's so official. Anyway, it's been very helpful keeping everything in line: tests, papers, studying, weekend stuff, you name it. An extra perk: it gives me peace of mind. Somehow writing all this stuff down makes the long list of things to do seem less imposing and stressful.

Nevertheless, this upcoming week is a busy one. On the agenda:

Monday: My first newspaper article due to the Entertainment Editor of the Technique. Stay tuned for news on that front.
Wednesday: My first Calculus test of the semester. I'd really appreciate it if you could some good vibes my way during the 9 am hour.
Thursday: Grey's returns!!!!!!!!!!! Note my excitement, as I rarely use more than one exclamation point.

But onto the food. You certainly didn't expect anything less, right? I know these posts are becoming few and far between, but my opportunities to cook have also been infrequent. Of course, that means that my "foodgawking" (or "photograzing" or "tastespotting") has been going into overdrive. In non-foodie speak, that would translate to "I've been stalking food blogs more intensely than ever before." In fact, I finally succumbed (again) and began a formal bookmarking system for all my recipes. These bookmarks have been steadily accumulating for about two weeks, and I'm so excited to share them with anyone willing to listen (you all, perhaps?).

The largest (and my personal favorite) folder in the bunch is the "Thanksgiving and Christmas" folder. It's only September 18, and I'm already thinking about the desserts I'll make this Thanksgiving. It seems crazy to be thinking about Thanksgiving now (or even a few months ago, when I actually started to), especially when it regularly hits 85 degrees here, but I can't help myself. I can't wait to see this campus during the fall, when everything looks beautiful. But, until then, I'll leave you with a recipe for a treat our floor cooked up last night.

A few of us while we baked last night (left to right): Me, Chen, Audrey, Mercedes, Sarah

Once again, the recipe was a bit unorganized, but it ended turning out really great. I've adapted it a bit here to reflect our changes (and ones that I would make in the future), but in the end these are totally foolproof and absolutely delicious.

No-Bake Peanut Butter and Chocolate Bars

When we made these last night, we melted the chocolate along with the butter, instead of adding the butter to the crust mixture. It ended up being perfectly fine; we just added more peanut butter to the graham crackers and powdered sugar to moisten it. The original amount of butter was actually 9 tablespoons, but that extra tablespoon seems pretty useless to me, so I've omitted it here. Honestly, you could probably halve the butter and these would still be wonderful (you just may need to add some more peanut butter). You can melt the chocolate chips either in the microwave or in a double boiler.

Yield: About 50 1 1/2-inch squares

2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
8 tablespoons (1 stick) unsalted butter, melted
1 (12-ounce) bag semisweet chocolate chips

In a medium bowl, combine the graham cracker crumbs, powdered sugar, peanut butter, and melted butter. Using a hand-mixer (or old-fashioned elbow grease), beat until the mixture forms moist clumps. Press the crust mixture into two square 8-inch pans (using your fingers or the bottom of a measuring cup).

Meanwhile, melt the chocolate chips. If you opt to use the microwave, microwave in 30-second bursts at 50% power, stirring throughout. To use the double boiler method, bring a saucepan of water to a simmer and place the chocolate in a glass bowl set on top of the saucepan. Make sure the bottom of the glass bowl doesn't touch the water. Stir often until the chocolate melts.

Once the chocolate is melted, divide it evenly among the two pans, pouring it over the crust. Refrigerate until the chocolate is hardened. Cut into squares (about 25 per pan).

As you can tell, we all really liked them.

My First College Baking Experience

2010-09-08T21:34:00.001-04:00

I don't want to brag or anything, but I would consider myself a pretty accomplished baker and cook. I read a lot about cooking and food, I do my research before making something for the first time, and I understand the science behind kitchen chemistry. While this knowledge can be a good thing (say, when suggesting recipes or substitutions), it can also get you called a food snob. I admit it: I'm kind of a food snob. Much of my snobbery is warranted, though. I wholeheartedly believe in my right to scowl at the horror that is Sandra Lee (God help us). But I'll also admit that I have some preconceived notions about cooking. For instance, I generally abhor the use of packaged cake mixes and the like. I won't say it directly to your face, but I'm usually judging on the inside. I'll admit it: I'm a food snob when it comes to certain things.

But today I have been humbled.

Today was my first experience baking in a dorm kitchen. Surprisingly, this opportunity was rather unplanned. After being locked out (unintentionally) by one of my roommates, I found myself with nowhere to go and nothing to do. Seriously, you need an ID or money to do just about anything on this campus (and my iPhone, wonder of wonders when you have time to kill, was locked in my room, too). But then someone came on our floor to bake, just as she does every Wednesday afternoon. I offered to help, seeing as I had nothing else to do, and quickly went to task preparing this week's treat.

We were making "monster" cookies, or a cutesy name for a hodgepodge of sugar, butter, peanut butter, M&Ms, and chocolate chips, all bound together with oats (not flour). My inner food snob surfaced as I read through the "recipe." Of course, I use this term lightly as it was basically a listing of all the ingredients, along with some general guidelines for how to combine them and bake the cookies. Everything was very approximate ("bake for 8 to 10 minutes, I think"), so already I wasn't so sure about these cookies. (Food Snob Alert #1: Recipes for baking need to be precise and thorough. You can't mess with science.)

And seeing as how we had no real baking tools, I set to work creaming the butter and sugars by hand in a large soup pot, as it was the only vessel large enough for our doubled recipe. It was the first time I can ever remember creaming a cookie batter by hand, and it was actually kind of fun, save for the abundance of lumps in the brown sugar. (Food Snob Alert #2: Keep your brown sugar in an airtight bag to avoid getting lumps in it. Proper storage of dry goods used for baking is essential.)

As I was laboring away at the butter and sugar, I also couldn't help but notice the wayward measuring techniques of my baking companion, as she poured dry ingredients into a liquid measuring cup. (Food Snob Alert #3: Measure dry ingredients in a dry measuring cup and wet ingredients in a liquid measuring cup. There are two different types of cups for a reason!) And I was also judging the other person in the kitchen who was making some kind of boxed Reese's no-bake concoction thing. (Food Snob Alert #4: Make it from scratch.)

But I kept on mixing away anyway. The cookie batter actually looked pretty tasty, and it smelled incredible, too. Really, I don't think there's a finer smell than peanut butter, melted butter, vanilla, and brown sugar. That's an intoxicating combination right there.

As I was mixing, I told everyone how much I loved to bake. People were asking me what kinds of things I liked to bake, how you would make this or that, and I truthfully loved getting to spread my knowledge. Everyone was interested in my dream of opening up a bakery. (Food Snob Alert #5: I love talking all about food and baking and Bon Appetit and Clinton St. Baking Company's pancakes and food blogs, but I'll always try to do so discreetly, gauging your true interest so as not to completely bore you to death.)

After mixing the dough, it was time to portion the batter out and bake the cookies. We had three cookie sheets so inevitably our first batch baked up unevenly. The cookies didn't even spread (Food Snob Alert #6: Use baking soda in conjunction with acidic ingredients, not just for no good reason), and the candy coating on the outside of the M&M's burned on the cookie sheet, sending a smoky aroma throughout the hall. But the second and third sheets of the first batch seemed to fly out of the kitchen, and everyone on our hall enjoyed them. (Food Snob Alert #7: Let your baked goods cool before devouring. Also, have the patience to wait until the particular item is finished baking before eating it. The finished product will be so much better than raw cookie dough. I promise.)

I had a few crumbs of a cookie, and I'll admit, it was actually pretty good, but how can something with peanut butter, brown sugar, chocolate, and butter not be tasty? I'm used to more refined recipes and a more refined kitchen. I'm also used to the compliments I receive when I bake different things in the kitchen, as well as overwhelmingly consistent end results (not cookies with burned bottoms). Cooking in college will take some getting used to (I can still mix up a delicious jello, though, so there's that), but until then, there are lots of opportunities to practice.

Tomorrow there is a cook-off/bake-off between a few of the dorms and next Wednesday we've already planned to make red velvet cupcakes. I said I'd provide the recipe, and I'm thinking about this one. What about you? Do you have food snob tendencies? Or did I just totally offend you?

Alive and well...

2010-08-25T15:21:00.001-04:00

It's official: I am a college girl. Better yet, I'm a soulful college girl. Culinary memoirs are hard to come by during your first week of college. However, as I'm sure you are so curious, here's the low-down on my current "adventures" in food.

Depending on whether it's a Monday/Wednesday (MW) or Tuesday/Thursday (TR), I wake up at either 8 or 8:30, as my Calculus 2 class starts at 9 and 9:30 on MW and TR, respectively. Having woken up at 6 for the past four years, this is absolutely awesome. I find that a solid hour is enough to get ready for class, get dressed, check Facebook and email, etc. I'm looking forward to Friday, though, when my first (and only) class isn't until noon.

As for food, I have so far been grabbing an apple and crackers or a granola bar. I'll eat the granola bar on the way to class (or during it) and save the apple for after. I'm usually a pretty light breakfast eater anyway, but I must have some sort of fuel to get me through Calc. As far as caffeinated beverages go, I successfully set up the coffee maker today and brewed my first pot. Those who know my coffee-drinking habits can testify that I actually prefer coffee that's been sitting around for a while (up to a day, really), so it had that fresh-brewed taste that's not exactly my fave. But you have to start with something, right?

After my Calculus class is over (either 10 or 11), I enjoy my apple. Today I went back to my dorm and ate it there, but yesterday I enjoyed it on the way to and back from the bookstore to buy textbooks.

Lunch so far has been at around the 12 and 1 o'clock hours, which is very early for me, as I've been a lady who lunches around 4 for the past few months. I'm sure everyone is dying to know how the dining hall food is. My answer: I haven't really been straying too far from the salad and sandwich stations.

Georgia Tech actually has very healthy options in its dining halls and food courts. There's ample fruits and vegetables and the salad bar is always set up. They also have two soups daily that I've been meaning to try but haven't (It's just so hot here!). Mostly I've been making a tomato sandwich and a salad, supplemented with a piece of fruit. The fruits can be either hit or miss. Today, there were lots of peaches and nectarines (not exactly ripe, but I didn't mind), some kiwis, plums, pluots, and starfruit. I think I might have been the only person in the whole dining hall who knew that they had starfruits there. ("What a strange-looking garnish," they must have thought.) The pluot I had yesterday was excellent, but, again, I bet I was the only person who knew what the hybrid fruit was.

Of course, there are other options available at the dining hall, too. One of the stations rotates between a nacho and burrito bar, where you can pick and choose your toppings or fillings. There is a Southern-type cuisine station, which has actually featured a wide array of dishes. There have been sweet potato fries, fried okra, steamed broccoli, buffalo chicken legs, and pasta bakes, but I've yet to sample any of the offerings.

Another station is a pasta bar, where you can also select the sauce and add-ins that you want in your pasta, and the cook prepares it right in front of you. My friends have tried it and really liked it, so I think I may go that route eventually.

Finally, the "encore" bar has some special dish. Today it was meatball subs, but there have been hot dogs and hamburgers before, too. I've steered clear of it so far. The cereals are also always open. They have dozens of different kinds, so the possibilities are truly endless. I haven't yet been in the mood for cereal at lunch or dinner, but many have said that it's necessary to switch things up or else you get bored with the food. Somehow I don't think this should be a problem since I've been known to eat oatmeal for breakfast, lunch, and dinner in the past.

And there are tons (tons!) of drink options, everything from sodas and sweet tea (which I heard was awful, but I don't care for it anyway) to milk, coffee, and slushees. There are also fruit smoothies every day and those are really popular.

The desserts are always enticing, but I've only satisfied my sweet tooth once, when they had the most gorgeous little cupcakes the first day the dining hall was open. The red velvet was delicious, although I would have preferred cream cheese frosting over the buttercream. (I was at a loss to describe the flavor of red velvet cupcakes to one of my friends sitting at the table: "It tastes... I don't know... red?" How does one accurately describe the flavor of red velvet? Saying it tastes like a vanilla cupcake is a little off-base, but it certainly does not have cocoa notes (ahem, mom).) The desserts rotate on a daily basis as well, from cakes and pies to cookies and other pastry goodies.

But I think one of the most popular features of the dining hall is the soft-serve station. Everyone loves a good sugar cone, and there is even a freezer case full of ice cream novelty treats like cookie cones and ice cream sandwiches.

Like I said, though, I've mostly been keeping to my salad/sandwich/fruit combo. The sandwich offerings are really diverse. They have many types of bread, a few cold cut options, lettuce, tomato, pasta/chicken/tuna salad, and some sort of vegetable salad (today it was a marinated cucumber and red onion salad that was really tasty and not "whoa, onion!" at all). The salad bar is also stocked with various toppings (shredded carrots, garbanzo beans, cucumbers, even diced tofu), but I stick to cherry tomatoes, cucumbers, and broccoli for the most part. I top it with some salsa for a bit of heat.

The other day I was happy to discover that there is an entirely different sandwich station that is more breakfast-focused. There are bagels and cinnamon swirl bread, plus cream cheese, peanut butter and jelly, honey, butter, and what I assume is margarine. Of course, there are no labels, so it's nearly impossible to distinguish the butter from the margarine, but I saw one guy take a taste today, which is definitely more efficient than just guessing.

One thing I definitely cannot leave out about the dining hall is likely its most appealing characteristic: the all-you-can-eat feature. Both guys and girls seem to be utilizing it equally, but then again the girls usually take smaller beginning plates while the guys will start with two hamburgers and french fries and later go back for seconds, a bowl of cereal, and a slushee.

I've only had dinner at the dining hall once, but I think the offerings are pretty much the same. I'm looking forward to heading to the Student Center for dinner tonight, where they have retail options like Einstein's Bagels, among others (Taco Bell, Chick-fil-A, and cafes featuring cuisines as far-ranging as Mexican, Indian, and American Southern).

My dinner so far has been very diverse. Last night I met up with Katie's friends and had dinner with them (a very tasty meal of grilled chicken, salad with plums and balsamic vinaigrette, and garlic bread). Other nights I had dinner at fraternity houses or not at all. One dinner consisted of the very diverse spread of lime jello, lemonade, apple, peanut butter crackers, and almonds. Ah, the life of a college student.

Hopefully as I get more settled into life here at Tech I will be able to actually cook more, but the beauty of this blog is that the memoirs are anything food-related. My dorm has a respectably-equipped kitchen, and the PLs (peer leaders, or the GT version of an RA) on my floor have encouraged us to bake or cook if we please. All that late-night studying can really get you hungry.

The one thing I haven't eaten yet? Ramen or boxed macaroni and cheese. But I'm not making any promises, because I have an unexplainable weakness for Velveeta shells....

Strawberry Basil Frozen Yogurt with Lemon Nut Biscotti

2010-08-17T17:46:00.001-04:00

Okay, I admit it. I spend way too much time online. Like, I should be packing (for college, you know) or doing laundry or researching the books I need for class or doing any number of more productive things than refreshing Facebook and ogling Photograzing and Tastespotting.

Haven't heard of these websites (hopefully you've heard of Facebook, if not then, well...)? Photograzing and Tastespotting are the best thing that ever happened to the Internet.

Since that's not a very great description of the service that these sites offer, let me paint you a little picture. Imagine all the best photographers in one place. Now imagine these photographers are also bloggers. Then imagine that they are food bloggers, not to mention really great cooks. And these really great photographers who are also really great cooks take lots of photos of the delicious things they make and then post the pictures for you to see, with links to their blogs where you can gawk at more yummy meals they've made. Essentially, this is Photograzing and Tastespotting. While Tastespotting is larger than Photograzing (an entity of Serious Eats), they both showcase fabulous food that is appealing to the eyes and, more importantly, the taste buds.

And that is where I found both of these recipes. For my sister's final meal before moving clear across the country, I had to come up with something seriously delicious for dessert. Enter Strawberry Basil Frozen Yogurt and Lemon Biscotti.

Both of these recipes were wonderful. The frozen yogurt has a strong (but not overwhelming) basil flavor that is complemented perfectly by the sweet berries. And the yogurt adds a nice tang to balance out the flavors. My favorite part about the recipe was the ease of its preparation. I'm a huge fan of Philadelphia-style ice creams and frozen yogurts that don't require that fussiness of a French-style custard ice cream.

As for the biscotti, this may be my new favorite biscotti recipe. It was the first biscotti dough I'd ever tried that did not include butter but only eggs. Traditional Italian recipes actually don't include butter at all, and I may begin to do the same. These biscotti are minimalist, save for some lemon zest and chopped nuts, but they have a wonderful sweetness to them with hints of vanilla, citrus, and almond. Alongside the tart yogurt, these are a perfect match and a fun, dressed-up version of cookies and ice cream.

Strawberry Basil Frozen Yogurt
From Dishing Up Delights

This recipe has balsamic vinegar in it, but to be honest I could not detect any sort of balsamic flavor in the final product. However, I love the taste of balsamic with strawberries and basil. I might try a balsamic syrup to pour over the yogurt the next time I make this by combining 2 parts balsamic vinegar and 1 part sugar in a saucepan til it gets nice and drizzly and syrupy. Yum.

Yield: about 1 quart

1 1/2 cups nonfat Greek yogurt
6 tablespoons sugar
3/4 teaspoon vanilla extract
1 1/2 teaspoons balsamic vinegar
8 ounces strawberries, washed and roughly chopped
1/2 cup loosely packed fresh basil leaves

In a large bowl, mix the Greek yogurt, sugar, vanilla, and balsamic vinegar until well combined.

In a food processor, pulse the strawberries until pureed. Add the basil and pulse until the basil is chopped but not entirely pureed. You should still see bits of green in the mixture. Add the strawberries to the yogurt mixture and refrigerate for at least an hour until chilled.

Transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions. Transfer to a container and freeze for another 2 to 4 hours. Before serving, remove the frozen yogurt from the freezer and let it sit at room temperature for about 15 minutes or until it is scoopable.

Lemon Nut Biscotti
Adapted from The Ivory Hut

The original recipe used orange instead of lemon, but I thought the lemon flavor would work better with the strawberries and basil than the orange. Nevertheless, this is an extremely adaptable biscotti recipe. You could easily switch up the zest flavor and nut combination. Dried fruits like cranberries or cherries could also be added; other mix-ins like chocolate chips or crystallized ginger would also be delicious. Be creative! On a more technical note, this dough is very sticky. It will inevitably stick to your hands. I baked these on a Silpat baking mat and I suggest you do the same (or invest in some because they are awesome). The original recipe also called for a "scant" cup of sugar. While I really dislike measurements like that ("heaping" is another pet peeve), I ended up using probably what amounted to 1 cup minus 2 tablespoons, or 7/8 of a cup.

Yield: about 24 to 30 cookies, depending on how thickly you slice them.
3 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon (about 3 to 4 teaspoons)
2 cups all-purpose flour
1 scant cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup combined almonds and pecans, toasted and chopped

Adjust an oven rack to the middle position and preheat the oven to 300 degrees F. Line a half-sheet pan with a silicone baking mat (or with greased parchment paper).

In a small bowl, mix the eggs, vanilla, and lemon zest. In a larger bowl, mix the flour, sugar, baking powder, and salt. Stir the wet mixture into the dry, using a spoon first and then using your hands. The dough will be very sticky and tacky. Stir in the nuts.
Transfer half of the dough to the baking sheet and shape into a log approximately 12 inches by 4 inches. Repeat with the other half of the dough, spacing the two logs about 4 inches apart (the logs will spread as they bake so make sure they have room to do so).

Bake for about 50 minutes, until golden brown. Transfer the logs (still on the silicone mat or parchment paper) to a cooling rack and cool for about 5 minutes. Lower the oven temperature to 275 degrees.

Transfer the logs back to the baking sheet. Use a serrated knife to slice the logs into about 1-inch thick slices. Turn the slices onto their side (cut-side down) and bake for another 12 to 15 minutes. Remove from the oven and (carefully) flip over the biscotti onto their other side. Bake for another 12 to 15 minutes. The biscotti will be crisp and golden brown when they are done.

Let the biscotti cool to room temperature. Store in an airtight container.