Pumpkin Granola

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

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

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.

Farro Risotto with Shrimp and Asparagus

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.

Browned Butter Chocolate Chip Cookies

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

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.

Grilled Eggplant Stacks with Creamy Herb Yogurt

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.

20 Before 20

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?