Today is the kind of day where chocolate tastes sweeter, silence feels more poignant, and laughter makes me ache with even more joy. Today is the sort where the mess can wait, craft projects pile on top of one another, layered with empty cups of hot cocoa and sticky fingerprints. It’s the kind of day where the daily blips seem small and the silly stresses seem to pale in comparison to the overwhelming blessings. Today is a rare day where I sense a correct perspective and see this day for the gift it it (well, most of the day).

A nudge of self-pity would try and creep it and I would sternly ask it to leave. A pang of insecurity and twinge of inadequacy longed to invade but the reminder of life’s fragility and the choice to focus on what I have here and now was stronger. Feelings of anxiety and fear didn’t have a chance to settle before I turned them into prayer and made their vain existence useful. It was a constant choice and a continual battle that I fought valiantly.

There will be days I lose, where the feelings of doubt win and my perspective is lost, but today I won.

Today is a gift.

Roasted Potatoes with Minted Spinach Pesto

Serves 6-8 as a side

A stunning box of produce found its way to my door via the kind folks of GiltTaste. I opened the box and immediately pulled it out of the reach of a certain toddler’s less than delicate grip for fear the flawless micro greens and edible flowers would meet their demise before they had a chance to be enjoyed by me.

I couldn’t resist the spinach. Tight curly leaves in the most vibrant of greens, each bundled in a cluster with similarly beautiful leaves. Next I was hit with a sudden punch of fresh herbs, what lingered in my mind was the cooling scent of mint.

This pesto warms and satisfies as a Winter side dish should but without the heavy cheese or cream coat that accompanies so many. It’s confident enough to stand its own next to a holiday roast and plenty satisfying so you won’t hear the longing moans for gratin.

2 lbs new potatoes*, halved

2 Tablespoons extra-virgin olive oil

¼ tsp kosher salt

Pre-heat your oven to 400*F. Place potatoes on a parchment lined sheet tray. Drizzle olive oil and salt over top and sprinkle salt. Stir the potatoes to evenly coat.Roast for 20-30 minutes or until cooked through and deep golden in parts. Stir a couple times during the cooking process to ensure even cooking.

Pesto

2 garlic cloves*

½ cup toasted almonds

1 teaspoon lemon zest

1 Tablespoon lemon juice

4 cups spinach leaves, packed*

½ cup mint leaves*

¼ cup extra-virgin olive oil

2 tablespoons water

1 cup grated Parmesan

¼ – ½ teaspoon kosher salt

In the bowl of a food processor add the garlic, almonds and zest. Process until finely minced. Add to that the spinach, mint and lemon juice. Process until greens are chopped fine. While the machine is running add the olive oil and water, scraping down the sides of the bowl when necessary. Lastly, pulse in the Parmesan. Taste and add salt to your preference.

While the potatoes are still warm toss with pesto. You may have leftover pesto or you may decide to use it all, either way is fine with me. Garnish with more Parmesan and serve warm.

*produce from the Chef’s Garden Assorted produce found on GiltTaste.com

*Full Disclosure: GiltTaste.com provided me with this incredible produce and asked me to have fun with it. That’s just what I did.

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It’s really a shame that Brussels sprouts have had such a bad reputation. I regretfully admit that I myself have spent the majority of my life pulling up my nose in disgust at the mear mention of them.

I blame the steam bath my Brussels of the past received before ending up on my plate a soggy, flavorless, pile of bleh. Their little cabbage-like bodies rolled around the plate invading the territory of its more edible neighbors and I thought for sure they infected their sodden, yucky-ness onto whatever they had touched.

It wasn’t until Molly introduced me to cream braised Brussles sprouts that I could admit to myself that I did indeed liked Brussels sprouts. In fact because of that recipe I fell in love with them. Now I am kicking myself for those wasted years, making up for lost time and converting others to the Brussels sprouts-loving team.

Which is where this recipe comes in. As much as I adore these little, leafy green orbs bathed in cream I wanted a lighter recipe that would win over the fans. A recipe that would highlight the lightly bitter and sweet flavors that emerge after time spent in a hot oven. One that would show off the magic that happens when their outer leaves are given the opportunity to produce a slight char while their insides retain a pleasant creaminess.

A humble-looking platter of these very Brussels sprouts landed on the table of our Thanksgiving this year. Sitting around the table staring apprehensively  in the direction of this dish were the perfect candidates for Team Brussles recruitment – unsure of this leafy green yet eager to try as they had heard me, on numerous occasions, sing its praises.

The ending is a happy one. We now have a few more members to add to the team. If that’s not motivation enough to start pre-heating the oven then I leave you with the words of my 5 year old after his fourth helping of this very dish, “I love Brussels sprouts. They’re my favorite.” No truer words my boy, no truer words.

Brussels Sprouts with White Beans and Pecorino

adapted from November 2005 issue of Bon Appetit

This makes enough to serve four as a side. Or if you are like me, add a crusty loaf of bread to the mix and perhaps a glass of red wine and you have dinner. Feel free to add more salt if you feel it needs it, my Pecorino was delightfully salty and did the job splendidly. Also, it should be said that I go crazy with the cheese here, you may want less.

This dish comes together quickly, creates very little stress and packs a punch of flavor without being overly heavy. For these reasons and many more I think it is the perfect side dish for any holiday table.

1 lb Brussels sprouts, cut in half lengthwise

2 tablespoons extra-virgin olive oil

¼ teaspoon salt

1 tablespoon butter

3 garlic cloves, thinly sliced

¼ teaspoon chili flakes (more or less depending on desired heat)

½ cup chicken or vegetable stock

1 can cannellini beans

1 cup Pecorino, finely grated (or less if you feel so inclined)

Pre-heat oven to 400*F. Add the Brussels sprouts to a sheet tray and add the olive and salt. Stir them a round a bit to evenly coat.

Roast for 20-30 minutes until crispy and parts are deep golden in color. Remove from the oven and set aside.

In a large saute pan add the butter and saute the garlic over medium heat until lightly golden around the edges, 2-3 minutes. Add the chili flakes and stock. Stir in the beans and roasted Brussels sprouts and simmer until the stock has reduced to a glaze, about 5-7 minutes. Avoid stirring too much so as not to smash the beans and disrupt the sprouts.

Remove to a serving dish and liberally sprinkle with grated Pecorino.

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Chicken tagine with preserved lemons and olives prepared at a cooking class at the Atlas Kasbah near Agadir.

It always seems to catch me by surprise. Before I realize it we have managed to find ourselves in the midst of the holiday season with tasks of getting a Christmas tree, wrapping presents and baking cookies taking up what ever spare time we can find.

I love it. Everything about this season fills me with joy. The generosity that abounds, the daily question of “how many days until Christmas?” from my very eager children, and the excitement of seeking that perfect gift.

This year we’ve decided to go homemade. I’m thrilled and overwhelmed with possibilities. My mission is to create a gift that is not only homemade but also very appreciated and will be used.

I’m pretty excited about this homemade gift from the kitchen. It’s unique, it’s incredibly delicious, easy to make and beautiful to receive. For me it carries with it memories of my time in Morocco. It took a visit to the country for me to fully embrace this ingredient but now that I’ve jumped on board I’m making up for lost time.

Preserved lemon is one of those flavors that is hard to distinguish but you’re glad it’s there. Both tart and sour but not overly so, floral without a soapy or perfumed aftertaste, a truly unique flavor that any one who loves food would be delighted to add to their pantry.

After only a few minutes of work sitting before you is a beautiful jar filled with vibrant lemons. The lemons themselves won’t be ready for thirty days but the recipient can spend that time pouring over recipes looking for ideas on how to use them. Myself? I like them on almost anything. Even Delancey has been known to throw them on pizzas. I added them to my prune and sausage stuffing for Thanksgiving and everyone seemed quite pleased. Tomorrow I’m planning a fennel salad, with green olives and preserved lemons. No special occasion, just my lunch and I’m pretty excited about it.

Here’s to hoping these lemons actually end up as gifts for someone other than myself.

Preserved Lemons

adapted from Paula Wolfert, The Food of Morocco

5 lemons

1/4 cup salt, more if desired

½ teaspoon cumin seeds

5 coriander seeds

2 bay leaves

Have ready a sterile 1-pint canning jar.

Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the interior of the lemon, then reshape the fruit.

Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — Leave some air space before sealing the jar.

Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired — and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.

Gently shake the jar each day to distribute the salt.

* I adore these WECK jars for canning. Use the lemons and the recipient is still left with a great gift.

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An in home date is not equal to that of one usually including fancy shoes (or shoes at all) and red lipstick. There is something about leaving the house and all the responsibilities tied to it that frees you up to talk about the things in life that extend a bit deeper than normal dinner time conversation when three children under the age of 5 are present.

What an in home date is good for is providing opportunities for connection (and great food) when leaving the house isn’t an option. It allows for more dates without making a huge dent in the family budget and if you have children it’s great for them to see you making an effort to continue to build the relationship with your spouse.

Gabe and I have several in home dates under our belts and there are a few things I’ve learned that help distinguish a date evening from one in which flying food and fart jokes are present (not welcomed, but they’re there).

First of all I like to start the meal off with a cocktail. An ordinary dinner in our house does not begin this way instantly reminding us that this meal is different. Also, I find that cooking becomes more of a gift and less of an obligation when a cocktail is in hand. The lingering voices of children fighting sleep seem somehow muted when sipping on a fine beverage.

Our date night food is different. Most days my meal planning begins around 4:45 when my kids are ready for dinner at 5:00. Our everyday food is simple, quick, healthful, and easy. When date nights are approaching you’ll find me amid a pile of cookbooks eagerly anticipating a dish, ingredient or flavor that will suddenly inspire our meal. Creating the menu is the first step in distinguishing this evening apart from others. I choose dishes that comfort while still giving us the sense that this is special. The meal is usually three courses (four if you include the cocktail as a substantial course).

With the menu planned and cocktail in hand I begin to cook. I’m not rushed or dealing with crying children tugging at my apron strings. I enjoy the process. My husband sits nearby ready to help but also keeps his distance knowing that I tend to be a bit controlling in the kitchen and often prefer to do it alone. He appreciates his drink and watching his wife in her element. I toast the spices, stir the sauce, and plate the salad pulling him into the process by tasting the flavors that excite me almost to tears.

The meat rests while we sit down to enjoy a light salad. Voices are faint but can still be heard from upstairs. By the time we are ready for the main course the house is quiet and for a moment we feel alone, as if we have reserved a restaurant to ourselves.

With a sharp knife and an eager appetite I slice through the perfectly cooked pork tenderloin. It’s juices flow into the Gorgonzola polenta only adding to the complexity. Conversation nearly ceases while we savor not only the meal but also the silence.

As the roasted grapes, lightly floral of rosemary, are served over store-bought (getting a little help from the store is perfectly acceptable and encouraged in order to make date night meal prep stress-free) ice cream we’ve settled into each other’s company feeling the freedom to steer conversation from the logistical to the variety in which it leaves us reminded of why we fell in love.

The kitchen remains mostly a mess as the priority is connecting not cleaning. Our laptops are used only if watching a movie is in order and our phones are only welcomed if we are photographing the meal. It’s us, good food and great company.

Even when the day exhausts us to the point where even carrying on a conversation feels a chore, we continue to date at home as we realize the importance of building that habit. The reality is there are days when cooking a three coursed meal after a long day with the kids feels more like torture than delight. In those times there are a few options. 1. We’ve had date nights with just a cocktail and dessert course. Equally lovely and much less work. 2. Take-out is always an option, just be sure to include some element that signifies this night set apart. 3. Pour a glass of wine and power through. I find that once I start cooking the process provides me with more energy and joy than when I began.

The most important thing about date nights is to do them. I feel completely inadequate in saying this as we tend to let almost everything else in life take more precedence than dating one another. But what I can say is that when we are faithful in this act our marriage is rewarded. We end the evening feeling more connected, a stronger team, and more in love. In this season in life, with young children, it’s so easy to set our marriage aside. The kids whine much louder than Gabe does so it’s easy to give them everything I have leaving nothing for my husband. I’ve seen the destruction in this and I know that one of the most important things I can teach my children is what a healthy marriage looks like. So we date and we are much better for it.

Applejack Spritzer

adapted from Gourmet 1985

Makes 1

This is a simple cocktail, light and faintly fizzy. Perfect for when you want something with cool weather flavors while still being pleasantly refreshing.

2 shots apple juice

1 shot applejack

1 tbl lemon juice

splash soda water

ice

In an highball mix the juice, apple jack and lemon juice. Add ice then soda water to top. Garnish with a slice of lemon if you wish.

Pear with Fennel, Walnuts, Parmesan and Balsamic

adapted from The Zuni Cafe Cookbook

Serves 2

With little more information than the name of this recipe you can make this salad. What’s magical is in the unique combination of flavors. It seems as if there might be too much happening on one plate but I assure you that each ingredient needs the other in order to make this salad sing.

1 bosc pear

1/2 fennel bulb

Parmesan

aged balsamic

toasted walnuts

Using a mandolin or a very sharp knife slice the pear and fennel very thin. Arrange on two plates then finish with shaved Parmesan, a drizzle of balsamic and a few toasted walnut halves.

Pork Tenderloin with Fennel

adapted from Molly Stevens’,All About Roasting

Serves 3-4

1 lb pork tenderloin

2 tsp fennel seeds, toasted

3 tsp fresh thyme, chopped

1 tsp salt

¼ tsp black pepper

2 Tbl olive oil

2 fennel bulbs, thinly sliced

2 garlic cloves, minced

½ cup white wine

2 Tbl fennel fronds, chopped

1 Tbl butter, room temperature

Combine the fennel, thyme, salt and pepper in a small bowl. Pat the pork dry then rub on seasoning mixture. This can be done 4-24 hours in advance if covered and refrigerated. Remove the pork 30 minutes prior to roasting to allow it to come to room temperature. Pre-heat the oven to 350*F. In a large oven-proof pan or skillet, heat the oil and the pan until very hot. Carefully add the pork making sure you hear plenty of sizzle as it hits the hot pan. Do not touch for two minutes so that a nice deep crust forms. Sear all sides of the tenderloin, a total of 6-8 minutes. Transfer the pork to a plate.

On medium heat, add the fennel to the pan. Season with salt and pepper and saute until brown in spots, about 5 minutes. Add the garlic and saute briefly. It will appear dry. Add the wine then cover and lower the heat to medium-low. Simmer until the fennel is crisp-tender, about 12 minutes. Remove the pan from the heat and add the pork back to the pan. Smear the butter over the tenderloin then return to the oven to roast until the internal temperature in the thickest part is 140-145*F, about 18 minutes. Allow the meat to rest for 5-8 minutes then slice ½ to 1 inch thick slices. Taste the fennel for seasoning.  Serve the pork over the Gorgonzola polenta then top with roasted fennel and fresh fennel fronds. Drizzle with any remaining juices.

Gorganzola Polenta

method adapted from The Zuni Cafe Cookbook

Serves 4, generously

Judy Rogers, the author of The Zuni Cafe Cookbook, writes with such authority that I can’t help but want to do everything just as she says. And her implicit instructions on cooking polenta was no exception. The resulting dish came out perfectly creamy and with no whisper of a lump. Judy recommends letting the polenta rest in a bain marie for 30 minutes prior to eating. I would have done that but when it comes to dirtying more dishes – that’s where I draw the line. I let mine rest for 15-20 minutes and I couldn’t have been happier with the results.

As for the Gorgonzola – just do it. Tomorrow can be a healthy eating day.

5 cups water

1 cup polenta

½ tsp salt

2 tbl butter

4 oz gorgonzola

Bring the water to a simmer in a medium saucepan. Whisk in the polenta then continue to stir until the water returns to a simmer. Reduce the heat until the polenta only bubbles occasionally. Cook uncovered for about 1 hour, stirring as needed. The polenta will be thick but still fluid, if too thick add a bit of water. Add salt, butter, and Gorgonzola. Remove from the heat, cover and let rest at least 15 minutes.

Roasted Grapes

adapted from Molly Stevens’ All About Roasting

It’s as if the grapes magically create their own jam when you roast them. I recommend serving these over caramel ice cream or vanilla with caramel sauce. If you manage to save a few for breakfast I’m sure your oatmeal would thank you.

1 lb red, seedless grapes

1 ½ Tbl olive oil

3 sprigs fresh rosemary

On a parchment lined sheet tray add the grapes and rosemary. Drizzle the oil on and stir to coat.Roast in a 300*F oven for 1-2 hours depending on desired roastedness.

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The first taste of apple when its season hits is almost as paramount as a first kiss. There is a longing that builds throughout the Spring and Summer months and, in my opinion, there is no better taste than that first one. It’s a ritual that merits the suspension of time.

This year it was a Gravenstein for me. With great fervor I peeled the chartruese skin away to reveal a flesh as flawless as a newborn. Removing a portion with my knife, I slipped it directly onto my eager tongue, still cool from the already crisp Fall air. The bright bite rang loudly through my head before releasing its tart juice. The gleeful look that already covered my face became more pronounced as I continued to peel and anticipate the first pie of the season.

Since that bite there has been many more pies. Three within a week span, to be perfectly honest. Following those pies we made our traditional trip to our favorite apple orchard, Bellewood Acres. The one in which golf carts are provided for our touring pleasure, and where horses and cows greet us on either side of the property.

We walked away from the orchard with several bags of both Gravensteins and Honeycrisps, caramel apples, cider, and peanut butter made right on the farm. Before we pulled out of the parking lot we broke into the peanut butter and used a camping knife to carve into the large, perfectly tart-sweet Honeycrisp.

There is little to be done to improve upon a well-grown apple. Our load didn’t last much longer than the car ride home and we’ve since made multiple trips to our local produce stand to replenish our cravings. The baker in me almost feels a sense of obligation to stir them into pies and cakes but lately we’ve let them be simply what they are – incredible apples.

Those that have existed beyond the mid-day snack have made there way through our juicer. Most recently they’ve been combined with a few of their closest friends – butter, vanilla, brown sugar, and cinnamon. This party then meets in a hot oven so as to preserve a slight bite while their crisp edges caramelize.

Roasted apples meet the nostalgic requirements of apple sauce while appearing somehow fancy. Maybe it’s the little vanilla bean specs coating each slice or the floral cinnamon scent that escapes the oven each time you open it in anticipation. Whatever it is it’s no matter just as long as you make them. And while warm, please do me a favor, eat them over vanilla ice cream.

Roasted Apples

Whatever doesn’t end up on ice cream makes a wonderful addition to oatmeal, yogurt or eaten on their own.

4 large apples (2 lbs), peeled and cut in 1” chunks

1 3” cinnamon stick

½ vanilla bean

1-2 Tbl dark brown sugar

2 Tbl butter

Pre-heat your 450*.

Combine all the ingredients in a roasting pan. Dot the apples with small pieces of the butter. Roast 50-60 minutes, stirring every 15-20 minutes until apples are cooked through and golden around the edges.

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Contest closed. The winner was selected via Random.org. Comment #47, Alanna! Congratulations. Thanks for entering. This was fun. Let’s do it again sometime.

She came into our lives a year ago today. Because of her there has been more pink, more ruffles, more rosy cheeked dolls, more kisses, more love, and more joy. Because of Ivy I’m not the only girl in the house any more. Because of our sweet sister baby I’ve gotten to see my boys, big and small, be more kind, compassionate, tender, and loving than I ever thought possible. She’s only been here a year, an incredibly fast year at that, but I can not imagine our little family without her.

To honor her first year with us we had what we called, “A Ladies and Gentlemen Tea”. The men folk donned felt mustaches while us ladies snacked on tea sandwiches and sipped iced mint tea.

There was cake. Lots of cake. Some slathered in chocolate while others wore layers of pink fondant.

Petite sandwiches came in all shapes and sizes. Mini blt’s, cucumber with blue cheese, cucumber with jalapeno and mint, and radish, butter and salt sandwiches.

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Little rounds of melon bathed in a tarragon syrup and were doused in fresh lime juice just before serving.

All she cared about was the cake.

She initially approached her hefty slice timidly but after one sweet taste she left her manners at the high chair and dove right in. I couldn’t have been happier.

It was the perfect way to celebrate my daughter’s first year.

To my sweet baby Jane, you are more loved than you will ever know. Your presence in our lives has made each one of us a better person, already.

I melt as I see your brothers stopping everything they are doing to acknowledge you when you enter the room. At the slightest whimper they are at your side giving kisses and doing whatever they can to make your sweet, dimpled smile return.

Never have I seen your daddy so proud and joyful than when he’s dancing you around our living room. When he looks at you I can see in his eyes that he is eager to do absolutely anything in his power to make your joy his priority. I love your daddy more because of how he loves you.

And then there’s me. Oh sweet sister baby, you inspire in me the strength I need to be the woman I am called to be in order to teach, guide, and love you. Being your mother is a gift I don’t take lightly. Each and everyday I give thanks that I have the honor of being a mom to you and your brothers. Everyday I’m not perfect, there are always things I can do better. Then I wake up to your smile, eager for me to just hold you. Your chubby little arms wrap around me and wash away the doubt and encourage me to simply love you in the way I was first loved.

You, my daughter, are a gift. I am so thankful for each day we have together. I pray we will have many, many birthdays together. For now, we’ll start with this one. Happy 1st Birthday, Ivy Jane.

For Ivy’s birthday she would like to send one of you lucky readers a gift!

Did you happen to notice that beautiful wood serving board where many of the tea sandwiches sat? That was made by an incredibly talented artist who has a business called, Red Onion Woodworks.

I adore their work and philosophy. “With RedOnionWoodworks, like the rest of my life, I take sustainability very seriously, using only locally-sourced wood including trees taken out of backyards by arborists and hardwood logs salvaged from industrial logging operations, reusing or repurposing shipping materials, and applying non-toxic finish on all my cutting boards and serving trays.” from a featured seller interview on etsy.com

Camille is the artist and has happily agreed to let us giveaway one of her stunning boards.

There are three ways to enter. You can 1. Leave a comment on this post. 2. Follow on Twitter or 3. Like NWS on Facebook. Simple. (For those of you who live outside the U.S. I apologize, this contest isn’t for you as these are very large boards with hefty shipping costs).

I’ll pick the winner, randomly, next Friday, September 16.

The board Camille is giving away will very similar to the one pictured.

A sweet birthday gift from my birthday girl.

Melon Salad with Tarragon and Lime

1 small water melon

1 small cantaloupe

1/2 cup water

1/2 cup sugar

a couple sprigs of tarragon

1 lime, zest and juice

Combine the water and sugar in a small sauce pan. Bring to a boil to dissolve the sugar. Turn off the heat and add the tarragon. Let cool.

Cut the melon and place on serving tray. Drizzle the cool tarragon syrup on top of the melon. Finish from lime zest and a squeeze of lime juice over the top.

Serve.

Yellow Cake

adapted from joyofbaking.com

6 large egg yolks

1 cup milk

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1/2 cup cornstarch

1 1/2 cups granulated white sugar

1 tablespoon + 1 teaspoon baking powder

3/4 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

Preheat oven to 350 degrees F. Spray two 9-inch x 1 1/2 inch cake pans with pan spray, line bottoms with parchment paper, then spray again. Set aside.

In a medium bowl lightly combine the egg yolks, 1/4 cup  milk, and vanilla extract.

In the bowl of your electric mixer combine the dry ingredients (flour, cornstarch sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended.  Add the butter and remaining 3/4 cup milk.  Mix on low speed until the dry ingredients are moistened.  Increase the mixer speed to medium and beat for about 1-2 minutes to aerate and develop the cake’s structure.  Scrape down the sides of the bowl.  Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula.  (Pans will be about half full.)  Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes.  Then invert the cakes onto a greased rack.  To prevent splitting, re-invert cakes so that tops are right side up.  Cool completely before frosting.

Fudge Frosting

1 cup bittersweet chocolate chips

1/4 cup cocoa powder

3/4 cup milk

1 teaspoon instant espresso powder

1/2 cup unsalted butter, cut into pieces

3 cups confectioners sugar, sifted to remove lumps

1 1/2 teaspoon pure vanilla extract

In a microwave safe bowl combine the chocolate chips, cocoa powder, milk, espresso powder, and butter. Heat in 30 second increments until melted, thoroughly stirring in between each heating. You could also use a double boiler if you prefer.

Carefully beat in the confectioners sugar, one cup at a time. Stir in the vanilla.  Press frosting through a fine sieve if there are any lumps.

Cover and chill until firm, a couple of hours.

Once the frosting is firm remove from refrigerator and place in your mixing bowl.  Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency.

Frost the completely cooled cakes. Serve with a cold glass of milk.

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Here are other Film Fridays to peruse at your leisure.

1. 2. 3. 4. 5. 6. 7. 8.

All images were shot using Kodak Portra 400 using a Canon A1 50mm 1.4.

“To find the universal elements enough; to find the air and the water exhilarating; to be refreshed by a morning walk or an evening saunter… to be thrilled by the stars at night; to be elated over a bird’s nest or a wildflower in spring – these are some of the rewards of the simple life.”
–John Burroughs

Today I’m appreciating the simplicity of the garden. In theory it’s as simple as placing a single seed in the dirt, adding some water and sunshine then with a bit of patience you are able to unearth fruits and vegetables of every shape and size.

Now, I do realize that gardening is far from simple. I have found that out after months of watching some things flourish and others stay tiny seedlings in my small garden. Gardening often includes fighting the elements. Fending off the crows from eating the seeds before they have a chance to settle into the dirt and squawking while flapping my arms to keep the squirrels from snacking on the just ripe strawberries. I’m sure the neighbors are highly entertained with this practice.

In theory all it takes is dirt, water, and sun. But what happens when the sun decides to wait until August to show up? Or your dirt isn’t balanced? Or your watering is inconsistent and done by a 3 and 5 year old? Somehow, some things still manage to grow, even if it is only a handful of peas, two strawberries and a prolific sage bush.

Nothing is more simple with gardening than when you are able to walk into someone else’s patch and have permission to gather as much as you want. The hard work has already been done by the gardener and the season. All you have to do is get dirt under your fingernails as you gather a bounty.

It’s my dad’s garden and he’s incredibly proud of it and I’m certain you can see why.

Together we dug up potatoes, plucked beans from the vine, tugged on beets until they released their roots from the tight grip of the earth, cut lettuce from it’s core, and snapped basil from the stem creating a waft of summer’s scent to invade the warm air. All this while snacking on a few, tart raspberries.

Merely fifty steps away from the kitchen little was needed to be done to make such fresh produce taste simply wonderful. Imploring basic kitchen techniques of roasting, braising and sautéing we bit into the richness caused by the soil and tasted the sweetness of the sun. With great pride we enjoyed our dinner even though the complexity of actually growing the food was left up to divine biology. Our part in the process was simple. Plant, pick, and enjoy.

In most areas, if not all, I tend to overcomplicate things. I easily get distracted from the beauty of everyday simplicity because I am focused on the future, what’s to come. And while there is nothing wrong with planning, dreaming and making goals it’s just as important to see the joy in the less complicated. In the present. Marvel at the intricacies of an ear of corn, gasp in delight at the sweetness of a potato having just been dug up, laugh as you fall into the dirt wrestling with a stubborn carrot.

These uncomplicated moments are to be savored, remembered and abundant.

Allow yourself to be pleasantly surprised with the satisfaction of something simple.

Potatoes with Peas, Onions and Olive Oil

adapted from Nigel Slater

You can use leftover potatoes here. Encourage your potatoes to break up and get smashed about. There is nothing fancy about this dish. Simplicity at its finest.

serves 4 as a side

2 1/4 pounds new potoates

4 medium onions, roughly chopped

2 large garlic cloves, minced

1/2 cup olive oil

1 1/2 cups peas, fresh or frozen

1 cup roughly chopped parsley

salt and pepper

Boil the potatoes in well salted water until tender. Drain and cut into rough bite size pieces. Set aside.

In a large saute pan add the olive oil and saute the onions and garlic until translucent, about 5-7 minutes. Toss in the parsley, peas, salt and pepper. Stir in the potatoes. Serve warm.

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It had been on the calendar for over a week but in an instant this date night felt particularly important.

Last Sunday a dear blog friend lost her husband. One moment he was a husband and father to two sweet, young girls and then suddenly he was gone.

Hearing this news took my breath away. The pain I felt for Jennie and her family was deep and lacking in the words I wanted so badly to comfort her with.

There are no words. I continue to seek them but nothing can illustrate the sorrow, the pain, and the sympathy.

I quickly was struck with the reality of how much I take for granted and that this life hangs by a mere thread, a moment. In an instant your everything that has become such a part of your daily existence could be gone. What I anticipate and rely on to be with me on this day, this year, and this lifetime could just as easily vanish like a passing wind. It’s not the thought of my own mortality that scares me but the thought of being left on this earth without someone I love so deeply. That thought is too much to bare.

And that is Jennie’s reality. There have been many moments throughout the week where I have sat staring at my computer screen trying so desperately to think of something, anything, I could do.

Then she posted this. Peanut Butter Pie. It was his favorite.

It was something I could do. A way to honor this man, Jennie’s husband.

With each stir of the spoon and fold of the spatula I thought about Jennie and the man she lost. As I crumbled the cookies and stirred in melted butter I prayed for his girls. As the chocolate shavings rained down over the top of the pie I thought of my own husband and thanked God for this moment I have with him. I am not guaranteed another one but for now he’s here and we have this night and this pie.

Preparing each course of the meal felt poignant. I took my time as I carefully layered each potato into our potato cake. I felt the warmth of the sun on my back as I gathered the tarragon, thyme, mint, and coriander seeds from the garden. Setting the table with multiple layers of dishes, cloth napkins, and candles informed us that this time was to be taken slowly, enjoyed, and savored.

The meal was simple but the purpose was powerful.

We talked, laughed and enjoyed one another’s company. Then we ate pie. Two forks, one pie. We both felt the weight of the significance of the pie. There were moments of no words as we let the sweet, cool bite swallow any words we tried to muster. Breaking the silence we laughed about Gabe’s precise eating style as he carefully tried to make the pie appear as if it wasn’t being devoured by two forks rather than being cut into appropriate pieces. I, on the other hand, simply ravaged the pie, letting the mess be what it is as I enjoyed that moment.

I hope for more dates with my husband. If it were up to me there will be dozens of more pies eaten together, straight from the pan. But it’s not up to me and I’m okay with that because I trust the one who is in charge. I do know that I have now and I pray that the impact of this moment will be carried with me for a very long time and I will try so very hard to not take the things and people that exist in my everyday for granted.

Particularly my husband. I vow to give more loving glances, more heartfelt “I love you’s”, more gentle kisses, and more peanut butter pie.

Creamy Peanut Butter Pie

adapted, slightly, from Jennifer Perillo

Serves 10 to 12

8 ounces chocolate cookies (I used a recipe for Brave Tarts Fauxreo’s)

4 tablespoons butter, melted

2 ounces finely chopped bittersweet chocolate

1/4 cup chopped peanuts

1 1/2 cups heavy cream

5 oz mascarpone

3 oz sour cream

1 cup creamy-style peanut butter

1 cup confectioner’s sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

¼ teaspoon salt

Pre-heat the oven to 350*

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and pie pan. Bake the crust for about 15 minutes, until set and crisp. Add the chocolate to the warm crust and let the residual heat melt the chocolate. Spread the chocolate with a spatula and sprinkle the peanuts on top.

Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the mascarpone, sour cream and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner’s sugar.  Add the sweetened condensed milk, vanilla extract and salt. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in another ⅓ of the whipped cream.  Reserve the remaining whipped cream to top the pie. Pour the filling into the prepared pie pan.  Using a microplane, grate chocolate on top of the pie, if desired, and refrigerate for three hours or overnight before serving. Serve with remaining whipped cream.

Green Coriander Dressing

This is for true cilantro lovers as the green coriander packs a floral punch.

1 tsp green coriander seeds

1 tablespoon champagne vinegar

1 teaspoon fine mustard (such as Maille)

3 tablespoons olive oil

1 tablespoon mascarpone or heavy cream

1 tablespoon minced shallot

salt and pepper

In a morter and pestle crush the green coriander. Add the remaining ingredients and stir to combine.

Potato Cake

adapted from Nigel Slater

5 (or so) potatoes (I used new potatoes)

1 red pepper

1 small onion

1 stick butter, melted

5 sprigs of thyme, leaves removed

salt and pepper

Pre-heat your oven to 400*

Slice all the vegetables very thin. A mandoline will make this job a breeze.

Butter a loaf pan and line with parchment so that the parchment hangs over the edge.

Start with a few layers of potatoes adding butter, a few thyme leaves, and a pinch of salt and pepper over each layer. When you deem necessary add a layer of red pepper, then onion.

Continue layering the vegetables, butter, thyme and salt and pepper.

Bake for about an hour or until the top is golden and the potatoes are tender when a knife is inserted through the middle.

Remove from the oven and let cool about 10 minutes before trying to transfer the cake to a plate.

Serve warm or at room temperature.

–

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photo by James Moes

If you needed a restaurant recommendation in Seattle my husband and I were the ones to ask. After we were married, nearly every Friday night we would have “date night”. For days in advance I’d scour magazines, the Internet and newspapers trying to decide which restaurant to try. We never went to the same place twice.

After the meal he and I would jot down a few notes in our black moleskin; what we ate, what we drank and our general thoughts on the experience. Gabe would snag a business card on the way out and we would paste that right next to our notes.

I recently found one of these dining journals. Instantly wonderful memories of these shared meals washed over me. I relived the tastes as I read the accounts of our meals. Oh yes I remember how intensely rich and perfect that cup of Chocolat Chaud was and how delighted and intrigued we were with the hot bowl of cheese we now know of as Raclette.

As you can imagine our Friday nights look a bit different these days. Those lengthy meals in fabulous restaurants are mostly a thing of the past. I wouldn’t trade it for the world for what we have now – 3 loud and crazy mouths to feed, being done with dinner by 5 pm and barely getting a chance to sit and eat ourselves. But continuing to date is still very important to us, we’ve just had to get a bit creative to make it work.

So we created an in home date night. Here’s how we’ve made it work. We set an evening aside weekly for us to cook together and sit down to a nice, hot meal – without the distractions that is inevitable when the kidlets are awake. Earlier in the evening we prepare a simple meal for the kids and let them eat. Once they are in bed we pour ourselves a drink and begin to cook. We may not eat until 8 or 9 but we don’t mind. When we do eat it’s quiet, it’s delicious and it’s quiet.

Gabe and I use this time to catch up and check in with each other. In this harried season in our lives we so often forget to stop, breathe and say “hey, how are you doing?”

The other rule behind these evenings is that we have to cook from a recipe. When I cook for my family it’s mostly based on what we have in the cupboards and fridge. It’s quick, simple and made up on the spot. But with stacks and stacks of amazing cookbooks, I’m determined to put them to good use. Following a recipe also teaches me about new-to-me ingredients and new techniques.

For our first date night we cooked out of Rick Bayless’ Mexican Everyday. Any dish with flavors that hearken back to my husband’s Mexican heritage he loves. So we happily set out to cook the Roasted Poblano Tacos with Tomatillo salsa and Cowboy beans.

The entire meal was a cinch to throw together, as are most of the recipes in this book. There wasn’t a staggering list of ingredients yet the flavors were rich, bold and intense.

My favorite part of our first date night meal were the cowboy beans. Smokey and tangy. It was a bean revelation for me – I had no idea you could pack so much flavor into pinto beans. I’ve made this recipe several times since this meal.

I look forward to these evenings. Now rather than scouring the internet for which restaurant to hit up I flip through hundreds of recipes, creasing the pages of dozens as I anticipate many more dates to come.

This weekend my husband and I celebrate 7 years of marriage. In that time we’ve moved 5 times, lived in 2 different states, had 3 children and many memorable dates. We’ve loved one another through the best days of our lives and the worst. He is my best friend and there is no one else I’d rather eat with and date than my husband.

photo by Paul Kawabori

Love for you, babe.

Roasted Tomatillo Salsa

from Rick Bayless

2 Tbl oil
8 large garlic cloves
1 pound tomatillos (8 medium), husked, rinsed, and halved
1/2 -1 serrano chile, coarsely chopped – taste salsa for heat before you dump them all in
1/2 – 3/4 cup coarsely chopped fresh cilantro sprigs
2 to 3 tablespoons water
1/2 cup finely chopped white onion, rinsed in a sieve and patted dry
salt

In a large skillet heat the oil over high heat. Add the garlic cloves and tomatillo halves. Roast until well browned. Turn over garlic and tomatillos, continue to roast until they are soft, about 3-4 minutes. Transfer roasted garlic and tomatillos to a food processor or blender. Blend until smooth. Add cilantro, chili and onion. Blend. Add water to adjust consistency. Taste for salt.

Cowboy Beans

from Rick Bayless, Mexican Everyday

4 thick slices bacon, cut into small pieces
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
1 15-ounce can diced tomatoes in juice (preferably fire-roasted)
2 15-ounce cans pinto beans (do not drain)
1 or 2 canned pickled jalapeños, more to taste
Salt
½ cup chopped cilantro.

1. In a large (4-quart) saucepan, cook bacon over medium heat until crisp, about 4 minutes. Add garlic and stir for a minute, then add half the tomatoes with their juice (reserve other half for another use). Cook, stirring, for 3 to 4 minutes. Add beans with their liquid and simmer over medium-low heat for about 15 minutes.

2. While beans simmer, stem chilies, cut in half lengthwise and scrape out seeds. Chop into small pieces and add to beans.

3. Taste beans and season with salt if necessary. Ladle into small bowls, sprinkle with cilantro and serve.

Yield: 4 to 6 servings.

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