* This post was created in partnership with California Olive Ranch. We’ve been working together this year to bring you some special recipes that highlight this beautiful olive oil. I’ve been using their olive oil for years now because they produce a high quality oil for an everyday price. Cooking is what grounds me, which is why I make sure to work with ingredients that offer consistent quality and delicious taste. Olive oil is the basis of so many dishes, sweet and savory, and California Olive Ranch allows my food to shine.

I stare at the computer screen practically paralyzed by the mounting list of to-do’s. Ivy’s half-finished Halloween costume sits dormant in the corner, a few dishes from last night’s dinner linger on the table, and dinner tonight? There are no plans yet. 

In this moment I put the computer down, bound into the kitchen and set the oven to 350°F. The fridge is bare but the pantry provides everything I need to create something out of seemingly nothing. Raw ingredients; those that linger in the cupboard for moments such as this, they are humble, not much on their own but when combined with a few of their pantry neighbors they are comfort and warmth. Delight and joy and honestly, they become therapy.

It’s the process that is the healer. Instantly I’m out of my head with the racing thoughts of “not enoughs”. Not enough time in the day, not good enough, not fast enough, not helpful enough … and I focus on the fragrance of nutmeg as it slips across the microplane leaving behind flecks of spice. I marvel, if just for a moment, at the intricate pattern that’s revealed once the dull exterior is shaved away. Fresh ginger drips down my finger and releases a powerful perfume while it’s whisked into pumpkin purée. And fragrant olive oil, grassy with a bright pepper bite slowly dribbles in before dry goes into wet and then it all goes into the pan before hitting the hot oven. I return to the computer screen having accomplished something. It wasn’t on the to do list but I stepped into the present, into the process just long enough to regain right perspective. 

I created something. Something that scented the house with spice and Fall, something that will wrap the kids in warmth when they walk through the front door and something that pulled me out of myself long to remember that everything will be okay. 

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Olive Oil Pumpkin Bread

Author Ashley Rodriguez

Adapted from BonAppetit.com

This simple recipe is everything I want in a quick baking, snack cake. I love a loaf cake that uses oil as the fat as it produces and tender crumb and here we use olive oil for texture and it adds a wonderful fragrant flavor as well. It also keeps the bread super moist (better than butter!) and add healthy fats with a world of benefits. 

I’ve added a couple of handfuls of bittersweet chocolate to this loaf which is also lovely. 

Ingredients

2 1/2 cups all-purpose flour

2 teaspoons ground cinnamon 

2 teaspoons kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg

2 large eggs

1 15 ounce can of pumpkin pureé

1/2 tablespoon grated fresh ginger

1 1/2 cups granulated sugar

1 cup California Olive Ranch Destination Series Everyday olive oil

1/2 cup raw pumpkin seeds

2 tablespoons dark brown sugar

Instructions

Preheat oven to 350°. Lightly coat a 9×5″ loaf pan with nonstick spray. 

Line bottom of pan with parchment, leaving a generous overhang on both long sides. 

Whisk flour, cinnamon, kosher salt, baking powder, baking soda, and nutmeg, in a medium bowl. 

Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. 

Stream in oil, whisking continuously until well combined. 

Stir the dry ingredients into the pumpkin mixture until completely combined, but take care not to overmix. (If you want to add chocolate stir it in now). 

Pour the batter into prepared loaf pan then top with the pumpkin seeds and brown sugar. Bake until a toothpick inserted into the middle of the loaf comes out clean, about 60 – 70 minutes. 

Let cool in the pan for 15 minutes until unmolding and cooling the loaf completely on a wire rack. 

You guys, I’ve done it. I have fallen victim to the pumpkin spice craze. But here me out. Well, I guess I don’t really have much of a case except that I love it. The warmth that comes from a blend of cinnamon, ginger, nutmeg and clove is exactly what I want in everything right now. Yes, I’ll drink it in my coffee. Absolutely I’ll have it in my yogurt. You want me to eat it with my cereal? No problem. Totally into it. Should I toss buttery walnuts with a sweet pumpkin spiced coating and then slather in chocolate? The answer is YES! So while I know that pumpkin spice anything is basically internet gold, let me assure you that this pumpkin spice is here for genuine enjoyment.

Our beautiful walnut halves start with a sweetened and spiced frothy egg white mixture. The addition of the egg white gives a crisp, crackly sweetness that I can’t quit. We then toss those warm candied walnuts in melted bittersweet chocolate then shower flake salt over top. Because that’s who we are.

The season of giving and gathering is among and these are perfect for such occasions. A large batch of these addictive sweets is thrown together quite quickly and make the perfect hostess gift for all those holiday shindigs right around the corner. Tuck a few in a pretty bag or jar with a ribbon and then be the favored guest at all the parties. Just be sure to save plenty for yourself because self-care is important too.

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Pumpkin Spiced Candied Walnuts with Bittersweet Chocolate

Author Ashley Rodriguez

Ingredients

1 egg white

1/2 cup / 100 grams sugar

4 cups / 560 grams walnuts

3 teaspoons pumpkin spice (recipe below)

1 teaspoon sea salt

200 grams bittersweet chocolate, melted

Flake salt

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.

In a large bowl whisk the egg white until frothy. Add the sugar and whisk to combine. Stir in the walnuts, pumpkin spice and salt. Mix well.

Add the nut mixture to the prepared sheet pan and roast for 10 minutes. After 10 minutes stir well and continue to roast until the nuts are deeply toasted and smell delightfully fragrant.

While the walnuts are roasting melt the chocolate in a large bowl set over a pot of simmering water.

Toss the candied almonds in the melted chocolate and stir well to coat.

Return them back to the sheet pan, shower with flake salt then chill for 20 minutes in the fridge.

Keep any uneated walnuts in a well sealed container. These beauties will keep for up to 3 weeks.

Pumpkin Spice

4 teaspoons cinnamon

2 teaspoons ginger

1 teaspoon ground cloves

1 teaspoon freshly ground nutmeg

Combine all the spices in a small bowl and store in a well sealed container for up to 3 months.

What are you going to do when four 1st grade girls are about to take over your house for an epic play date? You want to give them a fun snack to eat in between Beanie Boo sharing and giggling but you don’t want it to be coated in sugar – perhaps only mildly sugar-laden.

Our solution for such a sweet dilemma: S’mores Popcorn.

It’s sweet, but not too much so, salty and delightfully reminiscent of that campfire favorite. In fact if you happen you have smoked salt on hand use that here. I wish I would have thought of that during one the many times I’ve made this popcorn. Next time.

I use a bit of restraint here but if you prefer I don’t see why you couldn’t double the quantity of butter and marshmallows – making it teeter more towards dessert than play date snack.  Feel free to adjust any of the quantities to your taste. This recipe is very forgiving particularly where the chocolate and salt are involved.

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S’mores Popcorn

Prep 15 mins

Total 15 mins

Author Ashley Rodriguez

Yield 6-8 Servings

Ingredients

1/2 cup popcorn kernels

4 tablespoons butter

1/2 cup graham cracker crumbs

1 cup mini marshmallows

salt

1 – 2 ounces dark chocolate

Instructions

Pop the popcorn into a very large bowl.

Simmer the butter in a saucepan over medium heat until the color changes and it smells nutty. Turn off the heat then stir in the marshmallows. Turn the heat back on if the marshmallows need a bit more of a nudge to melt and blend with the butter.

Carefully pour the butter mixture over the popcorn and then add the graham crumbs. Stir this mixture (carefully as the butter is extremely hot) add a couple of good pinches of sea salt as you stir. Finally grate the chocolate over top. Taste and add more salt if needed.

Courses Snack

Birthday season in our house comes on fast and furious, threatening to overwhelm as I teeter the line of wanting all three people in our house that celebrate a birthday in the span of one month to feel cherished and so loved without me losing my mind in the process. Gabe kicks off our birthday season and is the easiest out of the bunch to please. In fact the hardest part is getting him to answer me when I ask, “What do YOU want for your birthday?” He’s not one to think about himself for too long – one of the many things I love and admire about him. But he deserves the day to feel completely spoiled.

So with three days until the actual birthday (I’m not much of a pre-planner), with the helpful nudging of a friend (who is an amazing planner), we decided an informal gathering of a few friends to celebrate. Just the thing Gabe loves. The table was scattered with multiple bowls of chips in assorted varieties, and a warm cheese dip to accompany them. Our bar cart became a free for all for our friends to tap into their creativity to develop a cocktail recipe on the spot. There was also a heaping bowl of tangy dressed greens, garlic and miso bread knots, homemade cool ranch flavored party mix and pizza – not made by me but delivered in a beat up sedan to my front door.

Remember the part about me not losing my mind in the process? That’s where pizza delivery came in. As much as I resisted this notion and was a bit horrified to be serving cardboard scented pizza to Brandon and Molly (you know, the ones who own Delancey which is basically, in my completely not humble opinion, the best pizza created – the White Pie with bacon has my forever devotion), I succumbed to the ease.

In that simple yet hard (for me) act of taking one of the many to-dos off my plate for that day the roof didn’t cave in, I didn’t lose all my food credibility, and no one died. Sure it wasn’t the greatest pizza we’ve ever had but it fed our friends. And it helped me simply be in the moment to celebrate my husband, enjoy our friends and bring them around the table.

Sometimes when we come to the table there’s a feast of tagliatelle cooked until a bit of bite remains. It’s tangled with sausage and onions and capped with fragrant truffle salt. Next to that a zippy chickpea and wild pea salad with bitter radicchio and cherry tomatoes that pop when you bite. To the right of that bowl there’s pork tenderloin bathed in a white wine prune sauce and a towering cream-filled cake for dessert. Then there are times when we come to the table with cheese dip and pizza delivered by a college student hoping for a hefty tip. The important thing is to come to the table, fill the chairs, and savor the company.

This Kimchi Cheese Dip is a promise I made to you all several weeks ago. It’s the same recipe I developed live on our Facebook feed while Gabe and I showed you a couple of our favorite cocktails. It’s also the same dip from Gabe’s party and from the other day when I needed it just because. It’s nacho cheese with a spicy, funky kick and it’s completely addictive. And it’s a great excuse to gather at the table.

*This post is brought you by Me+My. I realize it’s a tricky thing to come and talk to you about such a delicious thing as Kimchi cheese dip and then mention digestive issues but the reality is many people experience some kind of digestive problem, which may be triggered by an enzyme deficiency caused by a combination of age, diet and lifestyle. Me+My and I believe that eating is one of life’s greatest pleasures and that in moderation we should be able to enjoy all the foods we love. Which is why sometimes there’s a place for an all-natural enzyme supplement that provides fast-acting relief while helping to break down food – like say when one eats far too much cheese dip. I mean hypothetically speaking.

Me+My would love for you to try Digest Results™ or Gluten Assist™ for 30 consecutive days and experience the confidence that comes with enjoying the foods you love without digestive discomfort. Pick up Me+My at your local Walmart or visit Trustygut.com for more information. You can also join the conversation on social media with hashtag #TrustYourGut to inspire others to take the 30-DayChallenge.

Thanks so much for supporting the businesses that help support this site. As always the words, recipe, and photos are mine.

Warm Kimchi Cheese Dip

Serves a crowd

Tuck into this dip with crispy bread, crackers or chips. Or slather it on bread for a blow-your- mind grilled cheese or use it on your next pan of nachos.

1 pound grated sharp cheddar

8 ounces cream cheese

2 cups (from a 14 ounce jar) roughly chopped kimchi

2 tablespoons Gochujang (Korean red chile paste) (available at most Asian markets)

2 scallions, thinly sliced

In a large skillet (preferably cast iron or I imagine non-stick would be great here too) add the cheese and melt over medium low heat. Stir often to prevent the cheese from burning.

Stir in the cream cheese until it’s just melted. Add the kimchi and Gochujang then stir well until the dip is completely melted.

Top with scallions and serve while warm. It’s still delicious room temperature but you can also rewarm it as it cools.

As we sit at the table still cluttered with plates wiped clean of their contents, our bellies full of briny oysters with a piquant mignonette, toast topped with whole sardines and creamy butter and tender spring greens that bend, not crack, when you bite, we turn to dessert.

“We have to get the dates!” A friend suggests.

Now normally I like this friend but who in their right mind suggests dates for dessert over the creamy panna cotta or something, ANYTHING, chocolate? Her overwhelming excitement forces us to take her pleading seriously. We order the dates.

They arrive (along with a rhubarb pavlova in case the dates fail us) on plate bathed in olive oil. They are warm and capped with flaky salt.

One bite and I’m humbled. A hot date crisps on the outside making a caramelized coat that protects the soft, sweet and warm insides – nothing like the health food-y preconceived notions I had had just moments before. Grassy olive oil tames the sweetness and makes them fragrant and floral. And the salt, well, you all know how I feel about salt; the crunch, the nearly harsh bite of salinity that calms against the puckering sweetness of the date.

If you have my book you know that I have a thing for these hot dates. It’s the first course of my birthday date which is basically just all the things I want to eat all the time; Pecorino and fennel seed crusted lamb chops, butter lettuce salad with spring herbs, a blushed Rhubarb cocktail and Créme Fraîche Panna Cotta with Gingered Rhubarb.

Since first enjoying hot dates at Renee Erickson’s famed restaurant, The Walrus and the Carpenter I’ve served them to start meals with friends or at the end of the meal when the menu needs something simple for dessert. Every time I make hot dates people always remark on how good they are. It’s just one of those things that seems so unassuming and then it catches you off guard. I love those surprising moments.

At some point I started to want to push my hot dates a bit further which is how I came to stuff them with bittersweet chocolate. I’m the sort that doesn’t believe dessert is possible without chocolate, obviously I’ve been proven wrong on occasion but I still try and slip it in whenever possible.

These roasted dates are every bit as easy to make as the original hot date but even more delightfully satisfying. If you are making them for dessert for a few I simply warm them up in my cast iron skillet but they also work to feed a crowd – in which case I would roast them in the oven.

Roasted Salted Dates with Bittersweet Chocolate

Enough for 4 to 6 people

5 to 7 large, soft dates such as Medjool

2 ounces bittersweet chocolate (I’m a fan of something in the 70% range)

2 tablespoons olive oil, divided

Flake salt

Remove the pit from the dates and replace it with a piece of broken chocolate.

Warm 1 tablespoon of the olive oil in a skillet set over medium heat.

Add the chocolate stuffed dates and roast until the exterior of the date is caramelized, they are warmed through and the chocolate has started to melt, about 2 minutes. Do not walk away during this process as it happens quickly. Dates are loaded with sugar which tends to scorch the moment you look away.

Transfer the dates to a serving platter then finish with the remaining olive oil and flake salt.

Alternately, roast the dates in the oven at 350° F until warm, soft and the chocolate begins to melt, about 5 to 7 minutes. Finish in the same way.

Chips, a good Saison, and one of my favorite burgers in Seattle. The makings of a mighty fine party. 

We’re in countdown mode. Some of us are counting down the remaining days of summer that lead to the first day of school with eagerness and delight and then there are others in our house who aren’t. It’s the time of year where we are packing in as much summer into our days as we can and remembering some of our favorite memories from the past three months.

Right now the novelty of those cool, gray days sounds inviting and cozy but enough of those and I’ll be thinking back with great longing to our sun-kissed shoulders and noses as we spent all day at the beach where I showed Roman how to body surf and let little crabs wriggle in between our fingers. And our recent three days sleeping under the stars and ate a sort of camping-style Grand Aioli with dirt under our fingernails and the sound of the waves lapping at the beach as our dinner soundtrack. I’ll long for the laziness of our days where we slept in until the sun peaking through the shades woke us up rather than our alarm clocks. Where “boredom” led us to many trips to the library and helped us discover a new-found love of weaving and yarn arts in general.  

Oh you know, just drinking beer and eating delicious (and spicy!) chips. One of my favorite pastimes.

Skillet’s Fried Chicken and Kale Sandwich with a side of mac and cheese topped with FSTG mulitgrain chips. A perfect pair.

Close to the top of our summer highlight list sits a recent block party that I hosted along with Food Should Taste Good. They believe in crafting better snacks and I can’t help but agree. We also both agree that flavor is king but that doesn’t mean that real and wholesome ingredients need to go out the door. They are committed to making great tasting snacks with real, simple ingredients and they also believe in bringing together people who have a passion for real, good food. That’s why they asked me to partner with them to host a summer soiree in my own backyard.

They looked to me to create the block party of my dreams and we did just that. Friends and local bloggers filled the patio at Hilliard’s while the Skillet Street Food truck was nearby. Because when you ask me to host a party beer, fried chicken, and chips are a must.

Gabe was there to capture the evening filled with laughter, new friends, old friends, great food, amazing beer and so much merriment that made me fall even deeper in love with this little community of ours.

Grilled peaches. The answer is always grilled peaches.

My tip: Start with the Pilsner, then move on to the Saison. The finish off whatever is in your husband’s glass.

I love gathering together new and old friends. Food gets us there, relationships keep us here. 

Molasses BBQ pulled pork chips w/ FSTG Sweet Potato Chips

All of the above photos were taken by my uber-talented husband, Gabe Rodriguez.

We still have a few more summer memories to add to our list. This week we’re welcoming family and friends to our home as we throw open the front door and ask them to help us warm our new home. I’m sure it comes as no surprise that the menu has already been planned and you can be sure the Hot Arugula Dip is on there.

We all know Spinach Dip but I am such a fan of Arugula that I use it in spinach’s place. In return there is a bit of peppery heat and more complexity to the dip. It’s not much of a looker but when hot cheese and chips are involved vanity is a silly thing to worry about.

I hope your summer is making a graceful exit as it’s mixed with a bit of “Yay! You’re almost gone!” and “Oh please don’t go!” Happy memories, a bit of longing for more but excitement about what’s ahead. I think it’s the best way to see something off.

Hot Arugula Dip

Serves 8-10 (as an appetizer)

2 tablespoons butter

½  medium yellow onion, thinly sliced

2 garlic gloves, minced

8 oz arugula, washed, dried and tough stems removed

1/4 cup milk

4 ounces cream cheese

½ teaspoon black pepper

dash of hot sauce

2 dashes worcestershire sauce

4 ounces grated gruyere cheese

Pita chips or crackers, for dipping

Preheat oven to 425°F degrees.  Grease a small baking dish with butter.

In a large saute pan over medium low heat, add butter, onions and garlic. Sprinkle with salt. Saute for 10 minutes until soft and translucent. Add arugula, in batches as needed, sprinkling with salt and ½ teaspoon black pepper.  Allow to wilt and cook down.  Once wilted, transfer mixture to a bowl.

Warm milk in the same pan, over medium heat.  Mix in cream cheese and allow to melt.  Add back onions and arugula.  Season with black pepper, dashes of hot sauce and worcestershire sauce.   Slowly stir in gruyere cheese, about ½ cup at a time and allow to slowly melt.

Transfer to prepared baking dish and bake on the top rack of the oven for 20-25 minutes until bubbly and golden brown.

Serve warm with chips such as Food Should Taste Good Multigrain or Jalapeno Chips or sliced baguette.

*This post was sponsored by Food Should Taste Good because I can’t help but agree. Check out their family of great tasting food on their site and Facebook page.

Also, check out the great local BBQ I created with Food Should Taste Good. It's my dream BBQ situation using some of my Seattle favorites. 

It seems fitting that the first thing I would bake in our new house would be these scones. It’s a recipe that has hung on the inside of the cupboard door at our old house – a place where I keep all our frequent recipes for easy access – and soon it will find a spot in the new cupboards.

I seek comfort in a place that feels new; almost like we are on vacation. In a shaky attempt to make us feel at home I reach for a recipe that we know, that we crave, and that reminds us that we not just hanging out here for awhile.

In fact more than any other house we have lived in this house is our home. This is the sort of house we can imagine raising teenagers in. It’s the sort of place I can see myself living in with just Gabe, as our kids go off on their own grand adventures. And as far off as this seems I can even imagine seeing the little feet of our grand children bounding down the hallway and into the kitchen where they lured in by the smell, most likely, of scones.

We are settling in, unpacking boxes, finding places for our things and finding new rhythms. It feels like a fresh start. A chance for me to throw away the things I feel as if I could have done better in the old home; more laundry, organized my cabinets, make a mess on the floor with my kids and not be concerned about the mess in the process – and start again. Establishing a sense of what this place is; our home. It’s comfort, ease, imperfect and inspiring. At least that’s what I hope it will be once the boxes are all out of my sight, I stop worrying about all the sand getting tracked all over the house, and I can look at the space and think about something other than all of the things we still need (a couch!!).

Isn’t that always the case though? We have grand ideas for what we want reality to be and then reality actually shows up in its clunky, awkward ways.

Like our first meal in the new home. I set out to make gyros – a new family favorite. I fumbled around the kitchen trying to find my loaf pan and where did I put the pita? Why the hell did I buy non-fat yogurt when I meant to buy whole milk yogurt? Should the spices go in that drawer or the cupboard above? Soon enough the kitchen smelled of toasted spice and fresh mint and things started to feel right.

“Hummus!” I shouted at Gabe. “I really want hummus but I haven’t unpacked the Vitamix.”

Determined I tore through a couple of still packed boxes until I found it. Somehow the lid ended up in another box so a plate had to stand in. Feeling a bit of satisfaction I reached into our pantry (we have a pantry!) to grab a can of chickpeas which reminded me that I had not yet seen the can opener.

Gabe saw my frustration and grabbed the can. He could tell that this was about much more than hummus. It was me trying to find our home but was constantly reminded of how unsettled we really are.

Determined, he ripped into that can of chickpeas with his leatherman and handed me a jagged edge can that could have easily maimed me with one wrong move. The chickpeas, one by one, landed into the lidless Vitamix and then whirred into delicious hummus; tart, spicy and heavy on tahini – just how I like it.

Even these scones; they are not real lookers. They flattened in the oven and are perhaps a bit burnt on the bottom but their imperfection didn’t matter as we plucked fresh raspberries in our newly acquired garden and brought a plate of our misshapen scones down with us to the beach. We ate them in between crab hunting sessions and squishing soft sand between our toes. We shared them with new neighbors as I bit my tongue trying to fight the urge to apologize for their appearance.

Reality isn’t perfect but beauty abounds if we have the eyes to see it. This is our new reality in all its imperfect glory. I want to strive to see the joy in the mundane, find its beauty amid the mess and care more about loving the people who walk through its doors than the house itself.

This is our new home. We will laugh here, cry here, grow here and share countless meals here. It will be beautiful, messy and imperfect. Just as a home should be.

Fresh Raspberry Scones

adapted from Date Night In

This recipe has been made no fewer than a hundred times in our house. These shortcakes are our scones, the cobbler on top of our baked fruit, and sometimes, with the addition of herbs or cheese, savory biscuits to accompany dinner.

The trick here is not to overwork the dough. It’s a very crumbly mass once it comes out of the bowl, but that’s why the finished texture is so light and tender. Don’t knead the dough together, but rather press it until it just holds.

This dough can be made by hand, in a food processor, as it is written, or in a stand mixer.

MAKES 8 SHORTCAKES

2 cups / 270 g all-purpose flour

1 teaspoon kosher salt

1 tablespoon aluminum-free baking powder

3 tablespoons granulated sugar

1/2 vanilla bean, seeds scraped (optional)

1⁄2 cup / 115 g unsalted butter, diced into 1⁄2-inch cubes, chilled

1 cup / 240 ml plus 2 tablespoons heavy whipping cream, divided

1 - 1 1/2 cups fresh raspberries

3 tablespoons Turbinado or granulated sugar

In the bowl of a food processor, combine the flour, salt, baking powder, granulated sugar, and vanilla bean seeds, if using. Pulse a few times to combine and break up any clumps.

Add the butter, scattering it over the flour. Pulse 15 times to break up the butter. The mixture will look sandy, with some larger pieces of butter throughout.

Pour 1 cup / 240 ml cream over the dough and pulse an additional 20 times. Add the raspberries and pulse just a couple more times to combine. The dough will look crumbly and dry.

Dump the dough onto an unfloured work surface and use the palm of your hand to work the dough just until it holds together. You don’t want to overwork the dough, as this can make it tough. Gather the dough together into a 6- to 8-inch round (for making wedge-shaped scones) or a rectangle (for cutting out round biscuits).

Use a brush or your fingers to spread the remaining 2 tablespoons cream in an even layer on top. Sprinkle the extra sugar, if using, on top of the cream. Chill the dough for 30 minutes.

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Cut the dough into the desired shapes and then place them on the baking sheet. Bake for 20 to 25 minutes, or until deep golden along the edges.

Cool to room temperature on a wire rack.

These are best served the day they are baked. Unbaked dough can be wrapped and frozen for up to 1 month.

Note: Often I make these by hand and simply grate the chilled butter into the dry ingredients with a cheese grater. From there I toss the butter and dry ingredients together, breaking up any large clumps with my hands, and then stir in the cream.

For extra flaky layers, give this dough 1 or 2 turns as you do in the Quick Puff Pastry recipe (page 19).

I’m always late to the holiday game on the blog. While others have been posting pumpkin recipes since August and give you recipes for a dozen ways with turkey I’m still putting the finishing touches on the menu for our actual Thanksgiving. Yes, like tomorrow.

I can now say that this Turkey Roulade is happening again. Along with the Pumpkin and White Bean Gratin (you can find the recipe here) and the Winter White Salad from my book (don’t forget about the pre-order bonus). The salad is a fresh mix of raw apple, leeks, fennel, and celeriac and then is topped with pomegranate, olive oil and lemon juice. It is the sort of thing needed when the rest of the table is covered with cream and cheese (not that I have a problem with that).

Luckily, however, there is still time for these peanuts because every big meal needs a little something to start it off. These little somethings are addictingly sweet and with enough spice that it fills your mouth with a soft warmth that builds over time. The heat comes from Tabasco so there is a subtle vinegar bite as well. Fresh thyme reinforces their savory side just until the warmth of freshly grated nutmeg urges them back to the sweet side.

While I may not be here in time to tell you all about impossibly smooth mashed potatoes, or gush about my cranberry relish, I do think I’m just in time for these peanuts to grace your holiday table. Or maybe I’m in time for next year. Oh well, Happy Thanksgiving!

*This post was sponsored by TABASCO but these peanuts are all mine.

Sweet & Spicy Peanuts

Makes 2 cups

4 tablespoons butter

1/3 cup dark brown sugar, packed

1 1/2 tablespoons tabasco

2 teaspoons fresh thyme leaves

1/2 teaspoon kosher salt

1/4 teaspoon fresh nutmeg

2 cups raw peanuts

Preheat your oven to 350°F. Line a baking sheet with parchment paper then set aside.

Combine the butter, sugar, tabasco, thyme, salt, and nutmeg in a small saucepan. Bring the mixture to a boil stirring well. Boil for 3 to 4 minutes or until the mixture is slightly thickened.

Turn off the heat and stir in the peanuts until evenly coated.

Pour the peanuts on the prepared baking sheet and bake for 15 to 20 minutes (watch closely), until fragrant and golden. Let cool on the tray.

Store in an airtight container for up to 1 month.

Before we can begin to talk about doughnuts I have to tell you all something: It’s 1/2 cup flour.

For many of you that makes absolutely no sense, for those who preordered the book and attempted to make the Gougeres, I am so sorry.

Yes, I forgot to include the flour amount in a recipe for the Holi-date PDF. This is why the book has a fabulous editor (hi, Kristen!). There’s a new, updated PDF. I’ll be sending the link out to those who have already signed up very shortly. If you haven’t preordered and have no idea what I’m talking about, check out this post. If you do preorder and download the PDF you’ll indeed have the amount of flour needed to make all the recipes! How novel.

Again, sorry about the mistake. But a real, hearty bear-hug thanks to all of you who have preordered. You put me at #3 in the Seasonal Cookbooks on Amazon for a brief moment and that moment made me sob on my computer. There’s still time to preorder! Remember, five bonus recipes (with photos!) if you do!!

Last time we talked about the book I told you about my nightmares of beige on beige. Guess what guys, no more nightmares! I have the book in my hands and it’s the stuff of dreams. Want to have a quick peak?

I’m going to assume you all said a resounding, YES!

I’m real happy with it. Like giddy, it hasn’t left my side, “is this real?!”, happy.

I’m also happy with doughnuts (I could host the Today show with a segue like that).

Vermont Creamery gave me the task of using crème fraîche in a recipe. This was a simple task for me since crème fraîche is a very regular member of my fridge family.

It wasn’t shortly after I got the assignment that my mind went to doughnuts because, well, my mind often goes to doughnuts (remember these?).

The recipe was adapted from one I found on Epicurious.com. I went into this particular recipe expecting more of a cake doughnut but what came from the fryer was very much an old fashioned; craggy top, deep crevices, crisp dark golden exterior with a tender and sweet interior. To that I add a browned butter glaze that is sweet, nutty and a touch salty.

Have you browned butter before? If you’ve been here long you probably have because I’m a big fan (see also the brownies in my book). You melt the butter in a pan until the milk solids separate and caramelize on the bottom of the pan. The butter is sufficiently browned when you get a waft of a deep nuttiness and when you gently swirl the butter you can see the color change of the milk solids. If you simply used melted butter in this glaze the magic would be lost.

To celebrate crème fraîche, Vermont Creamery is hosting a pretty fabulous giveaway. Check out their site to find out more, enter and click around on some of the other recipes from fellow bloggers, like this Kobocha, sage and crème fraîche pappardelle from Two Red Bowls.

*This post was sponsored by Vermont Creamery but the recipe, photos, and love of crème fraîche are all mine.

Crème Fraîche Doughnuts with Salted Browned Butter Glaze

adapted from epicurious.com

Doughnuts:

3 1/2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1 teaspoon freshly ground nutmeg

1 1/2 teaspoons kosher salt

1/2 teaspoon baking soda

1 cup sugar

2 large eggs

1 teaspoon finely grated lemon peel

1/2 teaspoon vanilla extract

1/3 cup melted unsalted butter, cooled briefly

1 cup/ 8 ounces crème fraîche

Glaze:

4 ounces/1 stick butter

3 cups powdered sugar

pinch salt

1 teaspoon vanilla extract

4-5 tablespoons warm milk

flake salt

For the doughnuts: Whisk the first 5 ingredients in medium bowl to blend. Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes. Beat in lemon peel and vanilla. Gradually beat in butter; beat in crème fraîche in 2 additions. Gently fold in dry ingredients in 4 additions (dough will be slightly sticky). Cover; set aside 1 hour.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out the dough on lightly floured surface to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough in 2 more batches. Gather all dough scraps. Press out dough; cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Set wire racks over two baking sheets. Pour oil into large deep skillet to depth of 1 1/2 inches. Heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until deep brown, turning once, about 2 minutes. Using slotted spoon, transfer to wire racks. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 to 2 minutes per side. Using slotted spoon, transfer doughnuts to wire racks.

For the glaze: Add the butter to a small skillet set over medium heat. Bring the butter to a boil, watching it very closely. Swirl the skillet carefully, if you see golden bits at the bottom of the pan you are done browning the butter. It will smell nutty too. Remove the pan from the heat and let cool for 5 minutes.

Add the powdered sugar, salt and vanilla extract to a medium bowl. Slowly pour in the browned butter while whisking. Add enough milk to make a pourable glaze.

Spoon the glaze over the doughnuts while they are still just warm. Finish with flake salt.

I want to tell you all about this recipe. I would like to sit down with you and urge you to get some shrimp marinating immediately because the sooner you do the quicker you’ll be to putting one of these tangy, slightly spicy shrimp into your mouth. I would also encourage heavy dipping into the smoky and rich sauce. But I’m running out of time so I’ll just have to trust the images will be enticing enough.

As it is I’m late to pick up my boy from his first day of all day school, lunch is still sitting on the table from three hours ago, dishes are in the sink (that’s nothing new) and the other two kids have been watching a movie for the last hour while I try and tackle my growing to do list. So, as I said, I wish I had more time to urge you to make this recipe. You’ll just have to trust me and get on it.

As a contributor for S.Pellegrino’s Practice the Art of Fine Food program I created this recipe and post along with many others that can be found on their Facebook page here.

It seems we’ve begun a new tradition in our family. That is, if you consider two weeks of loaf cakes on Sunday a tradition. I certainly do and it’s one that I don’t intend to quit.

It’s these loaves that mix up in minutes, spend an hour in the oven (giving the right amount of time to sit with my coffee then cook up a few eggs to add more substance to our Sunday breakfast) and taste more complex than their recipe asks, that have us deeming it a new tradition.

There’s another, far more selfish reason for the Sunday loaf: It’s Monday when the cake is best and in a moment of settled quiet I enjoy another slice. With an overnight rest the flavor both richens and mellows and the texture settles into itself. With most cakes I’ve found this to be true. The second day cake is tender and springy. In this particular loaf the spices weave their way into the loaf and boost the pumpkin flavor while the texture relaxes and easily submits.

My Sunday slice is shared around the table with little fingers grabbing for crumbs and eager for seconds. Monday’s slice is savored slowly as the crisp sugary edges are eaten first, followed by the soft, spicy interior. Each bite is enjoyed in between pages of my book and sips of coffee. The kids have had their breakfast and are entertained with legos, coloring or Curious George while I sit on the couch with my pumpkin bread.

Around the table on Sunday I love the fluttering murmur of excitement around the still-warm loaf. I love the anticipation that builds when traditions are firmly established. But I also love having a bit of incentive to get out of bed early on a Monday morning and to start the week with a lovely loaf cake made the day before. Either way this tradition is destined to linger awhile.

Pumpkin Graham Bread

Makes 1 loaf
This recipe pulls inspiration from a couple sources. From Grandma’s recipe box I decided to marry pumpkin with Graham flour as there are multiple versions of Graham bread scattered throughout. But since I was fresh out of “sour milk” I went with Elise’s recipe for pumpkin bread as the foundation.
Graham flour is essentially whole wheat flour with more texture. The parts of the wheat kernel are ground separately then joined together at the end of the milling process.
In order to ensure Sunday’s loaf leaves enough for Monday you may want to double this recipe to produce two loaves. You’ve been warned.

¾ cup all-purpose flour
¾ cup Graham flour (whole wheat flour could be substituted)
¾ teaspoon kosher salt
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon fresh ground nutmeg
1 teaspoon cinnamon
pinch white pepper (optional)
1 cup pumpkin puree
½ cup olive oil (or other neutral oil)
2 eggs, lightly beaten
2 tablespoons honey
¼ cup water
¼ cup seeds/nuts (I used sliced almonds and sunflower seeds but you could use anything really)

Preheat your oven to 350*F and butter a loaf pan.
In a bowl combine the flours, salt, brown sugar, baking soda and spices with a whisk.
In another bowl mix the pumpkin, oil, eggs, honey and water. Add the wet mixture to the dry and stir to combine.
Scrape batter into prepared loaf pan and top with seeds, nuts and a sprinkling of turbinado sugar (regular sugar is fine). Bake about 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Turn out of the pan and let cool on a wire rack.

Like the last dregs of sweet ice cream dripping down the sides of a freshly pressed waffle cone we are lapping up every last bit of Summer. It’s true that nearly an entire month remains of the season but this week school starts and with the oldest darting off to Kindergarten this year, it suddenly feels like Fall is near. While I have no problem with the Fall, in fact it is my favorite season for eating, cooking and reliving childhood giddiness around holidays, Summer still remains and there is much more eating to do. Like those last few lingering tastes off the cone, these remaining days are often the sweetest.

There are birthday cakes to be made, parties to plan and pointy, poof topped hats to don. There are toes to be dipped in and cooled by the sea, sand to be rinsed off said toes, and bbq’s to be lit. There are more meals to be eaten outdoors and a few more strawberries to pluck from our few still-producing plants.

There are tomatoes.

These are the tomato days. When the curtain of summer just starts to draw. When the days are for sleeveless tops and the evenings require light sweaters. Tomatoes have graciously been working all season to provide us with a fruit so sweet, very little needs to be done in order to prepare them for dinner. Considering all the other activities that surround these tomato days this is indeed a gift.

In an evening when we lingered out in the sun well into the dinner hour I searched for something to make and quick (can you tell I’m not much of a planner?). I reached for a few slices of thick-cut bread, brushed them with olive oil and placed on the grill pan. While the bread was getting branded with deep, smokey grill marks I grated (yes, grated – as you would cheese) a large tomato right into a bowl.

When the bread was sufficiently crisped on the outside with a bit of tenderness still remaining I rubbed the rough outer crumb with a garlic clove, topped with a couple spoonfuls of the fresh, grated tomato and finished of with a few curls of Parmesan. Dinner was prepared, served and devoured with still enough time to linger in the last few drips of the sun.

Tomato Toast with Parmesan

serves 2-4
4 slices thick cut bread

2 Tablespoons extra- virgin olive oil

1 garlic clove

1 medium tomato

Parmesan

Brush both sides of the bread with olive oil. Place on a hot grill pan (or an outdoor grill). Grill until dark char marks sear the bread while the inside still remains a bit soft. This should take about 3 minutes per side.

While the bread is still warm rub a garlic clove over the surface of both sides of the bread. Set aside.

Using the largest side on a box grater, grate the tomato into a bowl.

Spoon a hefty amount of the tomato onto each slice of the bread. The bread will soak up some of the juice - this is exactly what you want.

Finish with a few shavings of Parmesan. You can use a vegetable peeler to get long, beautiful strands of Parmesan.

Of course I admire her food but it’s Julia Child’s presence in the kitchen and life that inspire me most. With grace and humility Julia danced around the stove fancifully with an obvious passion for what she was cooking. There is no hiding the inevitable mistakes and flops that happen when cooking and yet she reiterated that it’s what you do with those little mishaps that make a great cook. Never apologizing for them she moved on accepting the little slip up while not letting it affect the rest of the dish or her confidence.

I don’t claim to be a Julia expert but I am inspired by the image of her in my head that I’ve pieced together through my years of seeing her on TV, reading her books, cooking a bit of her food and learning about her career.

Julia’s passion for food and the career that was formed around that started later in life and was fueled by her genuine love of eating and cooking rather than a desire to be known. Julia’s excitement about food and life around food was and continues to be infectious. I can’t help but want to jump into my kitchen and start cooking every time I read her recipes, her words or watch her saute´ and roast on tv. As a young girl I eagerly sat in front of the tv while watching her baking series on PBS where she brought in dozens of talented bakers to join her in the kitchen. As the chefs were slicing, stirring, whipping and mixing a towering Julia stood at their side dipping her finger into everything in sight. Her passion outweighed her desire to keep up appearances as she couldn’t help but taste the food in all its various stages.

Julia continues to give me confidence in my own kitchen and inspires me to reach beyond my comfort which inturn makes me stronger and wiser. Most recently it was Julia who nudged me to step into the world of pates. In the last several years I’ve shed my childish disdain for the various animal parts that often make up pates. I now frequently order them in restaurants and speak about this as passionately as Julia would. But it wasn’t until last week when Julia held my hand in the kitchen, that I made my first Chicken Liver Mousse.

Throughout the entire process I was beaming with pride feeling as if I was crossing off an item on the imaginary culinary “must make” list. It’s not that the process was a challenge it’s just that I had deemed chicken liver mousse as food to order at a restaurant instead of making at home and didn’t believe I could create the mousse that I fawn over that is made by accomplished chefs.

That is exactly what an inspiring person does. They cause you to see things differently, give you the confidence that you need and push you to actually make it happen. They hold your hand up to a point then push you when you’re ready. In the end you walk away more courageous and more sure of yourself then before. And as with my case, you walk away with a buttery rich and lightly spiced pot of Chicken Liver Mousse topped with a sleek shiny cap of aspic and feeling even more grateful for the inspiring life of Julia Child.

Chicken Liver Mousse

adapted from Mastering the Art of French Cooking
makes about 2 cups

I served my mousse with cornichons, grainy mustard, pickled cherries , fennel and assorted crackers.

2 c. (about 1 lb) chicken livers
2 tbsp. minced shallots
2 tbsp. butter
1/3 c. cognac
1/4 c. heavy cream
1/2 tsp. salt
1/8 tsp. allspice
1/8 tsp. pepper
1 tsp. chopped, fresh thyme
1/2 c. melted unsalted butter
Kosher salt and pepper

Remove any greenish or blackish spots from the livers then cut into 1/2″ pieces.
Melt 2 tablespoons butter over medium heat in a sauté pan until foam has subsided. Sauté livers with the shallots in butter for 2 to 3 minutes, until the livers are just stiffened, but still rosy inside. Remove any liquid then scrape into the blender jar.
Pour the cognac into the pan and boil it down rapidly until it has reduced to 3 tablespoons. Scrape it into the blender jar.
Add the cream and seasonings to the blender jar. Cover and blend at top speed for several seconds until the liver is a smooth paste.
Add the melted butter and blend several seconds more. Adjust seasoning.
Push the mousse through a fine sieve to remove any unwanted little bits.
Pack into the bowl or jar and chill for 2 to 3 hours.

Cognac Aspic
adapted from Smith & Ratliff

1/2 c. water, separated
1/2 tsp. unflavored gelatin
1/2 tsp. sugar
1/2 c. dry vermouth
2 tsp. cognac

Place 1/4 c. of cool water in a ramekin, sprinkle unflavored gelatin and let it stand for 10 minutes.
In a small saucepan heat vermouth and sugar over medium-low heat until sugar dissolves, about 5 minutes.
Heat the remaining ¼ cup of water and add to softened gelatin. Stir to dissolve. Add the gelatin mixture to the warm wine mixture and mix thoroughly.
Remove the saucepan from the heat and add cognac. Let the warm mixture stand until it almost reaches room temperature.
Once it has cooled, pour over chilled mousse. Return the mousse to the fridge and chill until the gelée has set, about 30 minutes to 1 hour.
If you wish to garnish the mousse with fresh herbs or herb blossoms gently press them into the mousse before topping with the aspic.

To learn more about Julia’s life read the new biography Dearie: The Remarkable Life of Julia Child

With knowledge comes responsibility. I’ve been known to tout the old adage, “ignorance is bliss” but in reality I really should proclaim that my own ignorance is often a reflection of laziness. Once you’ve gained knowledge is hard to sit comfortably without action.

Today I’m acting out against slavery. Along with The Giving Table, International Justice Mission and 50 other bloggers across the Internet we’re shedding light on the horrific slavery that still exists within the U.S. tomato industry. In partnership with The Coalition of Immokalee Workers and The Fair Food Standards Council (FFSC), IJM is removing our ignorance by revealing the mis-treatment of thousands of migrant workers (including children) who earn less than $0.01 per pound they pick.

You should know that not all tomatoes are treated equal and not all are grown under these circumstances. Slave-free tomatoes can be purchased as places such as Whole Foods, Trader Joe’s and from many local farms. Not only are tomatoes purchased from these places guaranteed to be grown under much better circumstances – without abuse – they taste much better.

With the knowledge of this tragic mis-treatment comes responsibility. There is much you and I can do to change these conditions. In fact, I have no doubt that collectively we can completely abolish slavery in the tomato industry. First of all you can purchase all your tomatoes from places that buy slave-free tomatoes. As I mentioned above these places include Whole Foods, Trader Joe’s, Farmers Markets and direct from the farms. Your purchase is power. Secondly, send a letter to the markets who have not yet adopted the policy to buy slave-free tomatoes.  The form in the link provided makes it very simple. Just add your name and send. These markets depend on you to survive so don’t underestimate your power in making this change a reality. Thirdly, inform others of these conditions. No one should be treated in this manner and with this knowledge it’s our responsibility to shine light onto the darkness of ignorance.

There are few things more beautiful than a tomato. Ragged and jewel toned, tight skinned and fragrant with a scent that to me is the perfume of gardening. In fact I wish it came bottled so I could wear it year round. But nothing makes these nearly perfect orbs more beautiful than knowing that no person was treated improperly in the process of getting to my table.

Tomato Toast with Basil Butter // Tomatoes with Blue Cheese

Tomato Toast with Basil Butter

With a beautifully grown tomato I argue that very little should be added to it. A thick slice with salt is the perfect way to enjoy a sun-ripened tomato. This recipe has only a few more ingredients and has quickly become my favorite late-summer lunch.

This butter is summer's condiment. On grilled corn it's magic. 

1 Tablespoon chopped basil

4 Tablespoons butter, softened

1 piece of rustic bread, toasted

3 slices of thick-cut, slave-free tomatoes

sea salt

In a small bowl combine the basil and butter. Spread a bit on the warm toast. Top with tomatoes then sprinkle with salt.

Tomatoes and Avocado with Blue Cheese dressing

inspired by Ina Garten

With so few ingredients use the best you can afford. I used Rogue River's Flora Nelle and I'd do it again. Pungent without smacking you in the face. This salad has no need for lettuce. Simple and stunning.

Blue Cheese Dressing

4 ounces blue cheese, crumbled

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup whole milk

1/2 teaspoon kosher salt

Combine everything in a bowl and stir to combine keeping large chunks of blue cheese intact.

Arrange thick cut slices of slave-free tomatoes and avocados onto a platter. Generously top with blue cheese dressing. Finish with fresh ground pepper.

Serve immediately.

Leftover dressing can be refrigerated for one week.

When asked questions about childhood I often draw a blank. I’m mentally paralyzed as I search the dusty corners of my brain seeking to withdraw stories coated in details that reveal more about who I am today. I envy those that can paint vivid images of when they stood, just barely, on their sausage-like legs. They can seemingly make sense of every year of their life and beautifully illustrate how it informs of who they’ve become and anticipate who they are yet to be.

I can barely remember yesterday let alone the days when my permed hair was tangled into two little pig tails. But when a familiar taste from those days finds me then suddenly the surrounding details become more clear.

I remember gathering around our large oak table slightly off-set from the rest of the house, when mom had spent hours in the kitchen preparing a special dinner. I never liked seafood but salmon pie was another story. Perhaps it was the mashed potato filling and the buttery crust that made it bearable for me to choke down the fish that flecked the inside. Or it could have been the cream sauce made lightly sweet with chartreuse peas.
There is nostalgia over nachos as we had a date with them every Sunday night sitting down with a giant cheese-laden platter while watching America’s Funniest Home Videos followed by The Simpsons. I found comforte in fried tortillas and my family all around.

Taste triggers those memories of time with my family, of what season we were in while eating those meals and how sometimes it was just the meal itself that remained the constant while we all grew up in various forms.

With my own struggles to follow a recipe or make the same thing twice I worry that my kids won’t have repeated tastes to draw from but then, without consciousness, there seems to be flavors that mark our time. A dish that I can’t help but make again and again while the berries are fresh or while peas are at their sweetest. In the present we can grow weary of the same taste but I can’t bare to move on to another while the season produces perfection so briefly.

In this season we’ll recall sweet roasted strawberries buried into a buttery crust with cool whipped cream acting as a blanket filling the crevices. That taste will evoke memories of a potluck where neighbors gathered and the kids ran around us with swords and loud, happy voices. They’ll remember it as their sweet reward after working so hard to build their lemonade stand with promises of many cups of the sour/sweet themselves and sticky fingers counting the day’s profits.

We’ll also have the taste of a nutty, crisp cracker with pungent blue cheese and a bright, lightly spiced pickled peach. The kids may not remember this bite as much as just the crackers themselves but for me this taste will mark memories of a picnic that lasted nearly the whole day. Of a conversation with a new and not-as-new friend that left me feeling inspired, fulfilled and satisfied. Years later, when this taste evokes memory, I’ll laugh about nearly pummeling Lisa Fain (Homesick Texan) as I profusely thanked her for her pickled peaches that inspired this bite. It’s a taste of a Summer when the kids were young and we were tired but eager to soak in the sun and these precious days.

It’s one I’ll eat again and again for sealing in the memories of this season.

Cherry Rosemary Crisps // Blue Cheese Walnut Spread // Pickled Peaches

Cherry Rosemary Crisps
adapted from Dinner With Julie 

There are so many great flavors in these crackers it’s hard to pick just a couple to pull out for the sake of naming them. Call them whatever you want after you’ve tasted them. I was looking for an alternative to something like the Raincoast Crisp - which are reserved for special occasions because of their price. While this may not be a perfected version of those I was quite happy with what I came up with, as were the many people who I shared them with.

2 cups white whole wheat flour (all-purpose or whole wheat would work fine too)
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups buttermilk
2 Tablespoons molasses
¼ cup honey
½ cup chopped walnuts
¼ cup sesame seeds
¾ cup dried cherries
1 Tablespoon minced rosemary (or more if you prefer a stronger rosemary flavor)
¼ teaspoon fresh cracked pepper
¼ teaspoon ground cinnamon

Pre-heat the over to 350*F

Combine everything in a large bowl. Stir well to combine.

Pour the batter into two greased standard size (8 1/2 x 4 1/2 x 2 ½) loaf pans.

Bake until edges just start to pull away from the pan, about 40-45 minutes. The top should feel firm to the touch with a slight give.
Let cool in the pan for 5-10 minutes before unmolding and continuing to let cool on a wire rack.

Slice the loaves as thin as you can ¼” (or thinner if possible) then place the slices on parchment lined sheet trays.

Bake at 300*F until crackers are crisp. The baking time will depend on the thickness of your crackers. Start with 15 minutes then flip and bake another 10 minutes. Continue to bake if they still feel soft. Some of mine took quite a bit longer.
Let cool completely before storing for up to two weeks in an airtight container.

Blue Cheese and Walnut Spread

8 ounces cream cheese, room temperature
8 ounces blue cheese, (I like Rogue Creamerys’ blue)
1 cup (3 ounces) toasted walnuts

Cream the cream cheese and blue cheese in a food processor. Once combined pulse in the walnuts leaving some large bits of walnut intact.

Serve immediately or refrigerate in a well-sealed container for up to one week.

Habanero Pickled Peaches
slighlty adapted from The Homesick Texan Cookbook

3 pounds (roughly) peaches
1 cup apple cider vinegar
1 cup sugar
½ habanero pepper
2 cinnamon sticks
2 cloves
2 sprigs basil

Sterilize two pint jars and their lids. Set aside on a clean surface.

Peel the peaches by cutting an x with a sharp knife at their base and submerge in boiling water for 30 seconds. Run under cool water then slip the skin off. If it doesn’t come off easily you can peel with the help of a paring knife or submerge in the boiling water again.

Slice the peaches and place them in the jars along with ¼ of a habanero pepper (Lisa calls for half a habanero in each jar but I love the soft spice of just a quarter. Take great caution when working with this pepper. It is incredibly spicy. Use gloves when cutting or if gloves aren’t available cover your hands with plastic bags as I did).

Bring the vinegar, sugar, cloves and cinnamon sticks to a boil. Stir to ensure sugar is dissolved. Pour the liquid into the jars. Tuck a clove and cinnamon stick into each jar as well as a clean sprig of basil.

Cover and refrigerate. I like their flavor the very next day. A week after is great too although the peaches start to break down a bit.

They will keep in the fridge for one month.

“I could set up the tent.” Gabe said, and that is how it began. Suddenly a day that looked like every other was instantly transformed into one that was marked with excitement. A simple sunny day was now one that included a “fort tent” – the perfect setting for adventures that include sword fights, battles with dragons and wrestling matches that put the pros to shame.

Gabe and I fought with the awkwardly long poles as we realized we bought the tent as a newly married couple and this was our first time setting it up. A joyous tent initiation I’d say. The boys flailed their nerf swords around the not yet erect tent, passing the time as best they could.

It took longer than we expected, as these things do, but we managed to elevate it to it’s proper towering state. Baron and Roman moved their wrestling from the grass to the tent and Ivy and I laid under the mesh roof watching the perfectly puffed clouds stumble across the ice blue sky. Gabe took it all in from his Adirondack chair with slightly warmed-by-the-sun I.P.A.

Eventually the wrestling ceased and in its place there were games and movies on the iPad, still inside the tent. We spent that afternoon in the tent and the next morning when the gray skies moved in and the first spat of rain hit the brightly green grass we couldn’t bare to put the tent away. Instead, the rain roof was placed on top.

As it turns out a tent is good for both protecting from the harsh rays of the sun as well as sheltering you from the cool rains of Summer. Another day in the tent, this time there were muffins. The perfect portable breakfast that easily transferred to our recently found second home. With muffins there was coffee for Gabe and I and the comfort of sleeping bags and family close by.

Tart dried cherries tasting of Summer sun and the warmth of toasted nuts and Cardamom as comforting as the soft rain that gently tapped on the roof like a guest requesting permission to join us in our tent.

It was a tent. A simple task of setting up that took us all of 20 minutes to complete was all that it took to transform what could have been a day like any other into something magical and one that will be present with us again.

“Remember the time we set up the tent in the yard?” We’ll recount in some chance moment in the far off future when perhaps our children will have children. With longing in our voices we’ll recall the way Roman snuggled into daddy’s lap cozied under the vivid green sleeping bag. And the way Baron ate his muffin by first plucking off the streusel topping then devouring the rest, using his teeth to release the defiant bits that clung to the muffin paper.

Days easily roll into the next and after awhile they all start to look the same. The monotony can become deafening making the thought of breaking out of the routine seem almost impossible. And then someone suggests building a tent and the day is new, different, and exciting. The routine is put on hold until further notice and we fail to fall into our rhythm as this disruption has shaken us in the best way possible.

In the midst routine it is easily to switch into cruise control, setting you on your path so that you don’t have much to think about except what is right in front of you. The problem I come up against is that everything that surrounds me starts to lose focus. My depth of field narrows and all I see is what is mere moments away. With a subtle agitation every thing is knocked out of balance causing things that were there all along to speak up and become noticeable.

In our breach of routine that was the tent, I stopped to appreciate how young and innocent Roman’s voice still sounds – this won’t be for very much longer. The way he fumbles over his words and his eyes tell of his excitement before a word escapes from his mouth as he tells a story. How Baron is eager to learn continually asking for further explanation of words like anticipate and then setting up the remaining muffins as a math problem taking away one from the three that are now two. He happily eats his subtraction. And Ivy who in a matter of a few days transformed from baby into a full fledged member of the family that interacts and responds to us all. Never ceasing to move, she crawls over us all taking in each snuggle and kiss that comes her way.

The muffin pans get cleaned and the tent gets taken down and puts up a fight in submitting to fit in its convenient black tote. Routine sets in once again. It’s not all bad, in fact some sort of schedule is necessary in order to effectively run a family of five smoothly. But the reminder to occasionally through the routine off balance is one that I won’t soon forget.

Cherry Muffins with Walnut, Sesame Seed, and Cardamom Streusel

These muffins are sweet enough to be deemed a weekend breakfast treat but contain the hearty and nutritious crunch from walnuts and sesame seeds. My favorite dried cherries are Montmorency Cherries that can be found at Trader Joe’s. They are pleasant tart and plump of beautifully when warmed with vanilla, lemon zest, cinnamon, and water. The extra step of plumping the dried fruit prevents them from stealing any of the moisture out of the muffin, leaving you with a perfectly moist cake.

5 tablespoons butter, softened
½ cup (3 ½ ounces) dark brown sugar
1 large egg
¾ cup whole milk yogurt
1 ½ cups (6 ¾ ounces) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoons baking soda
½ teaspoon kosher salt
¾ cup dried cherries
¼ cup water
½ vanilla bean or 1 teaspoon vanilla extract
½ teaspoon lemon zest
¼ teaspoon cinnamon
pinch nutmeg

Streusel
¾ cup all purpose flour
½ cup walnuts, chopped
1 stick (4 ounces) butter, melted
pinch cardamom (or the seeds from 4 pods, ground)
¼ teaspoon kosher salt
¼ cup turbinado sugar (you may substitute brown sugar)
1 tablespoon sesame seeds

Pre-heat oven to 350*

Line a muffin tin with 12 muffin papers.

In a small saucepan combine the dried cherries, water, lemon zest, cinnamon, and nutmeg. Over low heat bring to a gentle simmer then remove from the stove and let stand while you prepare the muffin batter. Alternately you can place this all in a small bowl, cover with plastic wrap and microwave for one minute and then let stand. The cherries will soak up the liquid until very little remains.

Combine the flour, baking powder, baking soda, and salt in a bowl and use a whisk to combine.

In a medium bowl or in the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugar until light, about three minutes on medium speed. Scrape down the side of the bowl, then with the machine running on medium low, add the egg. Stop the machine and scrape down the side of the bowl again. Once the egg is combined add ⅓ of the flour mixture on low speed. With flour streaks still present, add half of the yogurt then repeat until all the flour and yogurt has been added. Stop the machine and stir in the cherry mixture using a rubber spatula, taking care not to over mix.

To prepare the streusel mix all the ingredients until combined and break into small and medium clumps.

Using a large spoon fill the muffin tin with batter ¾ full. Scatter the streusel evenly over each muffin. Bake in the middle rack for about 25 minutes or until a toothpick inserted comes out with a few crumbs.  Let cool in the pan for about 5 minutes before transferring to a wire rack to cool until warm enough to bite into. Serve with coffee and enjoy inside the warmth of a tent.

I stood at the kitchen counter chopping, roasting, baking and washing for most of the weekend stopping, momentarily, when the sun lured us outside. The only thing that could tear me away from the kitchen was the possibility of feeling the slightest bit of warmth from the sun as it reminded us that it indeed still exists.

Even though the calendar had declared the start of Spring sometime early last week while the snow continued to threaten, it was as the eggs boiled and I mixed in things like celery and capers with vibrant yolks that it began for me. And in between the hours in the kitchen when we found ourselves outside stretching our wintery legs and breathing in the air that “smelled like water” according to my 5 year-old, it hit me then too.

This sudden burst of inspiration led to not one type of deviled eggs but four. I dug through my pantry and refrigerator dreaming up ingredients that would easily lend themselves to being mashed with yolks and you know, I stopped at four varieties but could have easily continued.

A deviled egg is not unlike the perfect black dress with its versatility and ability to dress up and down. It may be a vintage recipe that gracesthe now yellowed pages of Betty Crocker but its adaptability makes it timeless.
When inspiration strikes you must seize it, even if it means a glut of deviled eggs. Actually, especially if it means a glut of deviled eggs.

Deviled Eggs: Three Ways

These recipes are suited to my taste but are easily adapted. Feel free to make them your own. I'd love to hear what you come up with!

A few thoughts on perfect hard boiled eggs:

These eggs were placed in a pan of cold water that was then brought to a boil. Immediately when the water came to a rolling boiling I turned off the heat and set a 12 minute timer. Then they were submerged in an ice bath until cool. 

Alternatively you can bake the eggs in a 325* over for 30 minutes. Chill in ice water until cool.

Beet Pickled Eggs with Fennel

2 cups water
1 cup distilled vinegar
3 small beets, washed and sliced
1 shallot, roughly chopped
2 teaspoons sugar
1 bay leaf
1 teaspoon fennel seeds
1 teaspoon salt

6 hard boiled eggs, peeled

Combine all the ingredients except for the eggs in a medium saucepan. Bring to a boil then simmer on low for 10 minutes.
Let the brine cool slightly before adding the hard boiled eggs. If the eggs are not fully submerged use the beet slices to help weigh them down.

Let marinate for at least one hour in the fridge.

When the eggs are done bathing in beets remove from the brine and carefully slice in half. Remove the yolks and mix with 2 tablespoons mayonnaise, 2 teaspoons dijon, ¼ teaspoon toasted and ground fennel seeds and a touch of salt and pepper. Taste and adjust seasonings to your liking.

Pipe or spoon filling back into the eggs then garnish with fennel fronds or Italian parsley.
Preserved Lemon

inspired by Mourad: New Moroccan

6 hard boiled eggs
3-4 Tablespoons plain yogurt
½ teaspoon minced preserved lemon
pinch salt and white pepper
Mix the yolks with the above ingredients. Taste and adjust seasonings before filling the eggs and garnishing with fresh mint.
Sour Cream and Tabasco

6 hard boiled eggs
3-4 Tablespoons sour cream
Tabasco
salt and pepper

Mix the yolks with the above ingredients. Taste and adjust seasonings before filling the eggs and garnishing with fresh chives.
Celery and Capers

6 hard boiled eggs
2-3 Tablespoons mayonnaise
1 ½ teaspoons dijon
2 Tablespoons finely chopped celery
2 teaspoons capers

Mix the yolks with the above ingredients. Taste and adjust seasonings before filling the eggs and garnishing with celery leaves and capers.

The stockings are nearly full, the gifts are either wrapped or en route to our home, and countless cups of cocoa have been consumed. There has been Christmas music playing for weeks, opening of advent doors, and readings of a humble birth. We’ve seen lights, reindeer, a Space Needle all lit up, and a camel named Curly. With only a few more traditions to cross off our list the day is approaching quickly and we all are counting the sleeps.

It’s true, I’m giddy at the thought of nine kidlets and cousins joyfully tearing into their presents, and thrilled to imagine the warmth of a fire I’ll sit next to for countless hours, but it’s this coffee cake that is making the days leading up to Christmas feel as if they are taking far too long to pass.

I made this cake last week to test if it was Christmas morning worthy. Since then I’ve resisted making it again and again. Now the anticipation is making me weak.

Let me assure you, it is Christmas morning worthy.

This coffee cake makes eating cake seem perfectly appropriate for a morning’s activity. And really Christmas morning needs no excuse to be eating cake, but this one avoids being overtly sweet with layers of tanginess from both creme fraiche and cream cheese. A subtle citrus flavor runs throughout complementing the soft bitterness from the cocoa nibs.

Let’s pause there for a moment so I can convince you that your pantry needs cocoa nibs. It wasn’t until a couple weeks ago when I myself felt no need to have cocoa nibs be a part of my regular routine. Then a packaged arrived from the kind people at Theo chocolate. There were many delightful things inside but it was the nibs that intrigued me the most.

Cocoa nibs are cocoa beans that have been roasted and cracked. They’re bitter and nearly savory and yet you can recognize that it’s chocolate. They look as though their texture could break your teeth but as you bite into them it’s a gentle crunch that softens as the cocoa butter melts. In this coffee cake they are the perfect accessory for texture and flavor and one of the many reasons that makes this cake worthy of a holiday morning.

Happy Holidays to you all!

Cocoa Nib Coffee Cake

This recipe appears a bit daunting by the sheer length of it. I know I would roll my eyes at all the steps but I assure you all those messy bowls are well worth the trouble. I am counting down the days until Christmas morning when I will enjoy this coffee cake once again.

2 cups all-purpose flour (you can substitute half whole wheat if you prefer)

1 teaspoon baking soda

¾ teaspoon kosher salt

½ teaspoon baking powder

½ cup sugar

½ cup brown sugar

1 ½ sticks (3/4 cup) butter, soft

2 eggs

1 teaspoon vanilla extract

1 cup creme fraiche (or sour cream)

Pre-heat your oven to 350*F. Butter a tube pan or a bundt pan.

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

In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugars together until creamy and light, about 3-4 minutes. Scrape down the sides of the bowl.

Add the eggs one at a time while the mixer is on medium low. Add the vanilla. Scrape down the sides of the bowl again then add the creme fraiche. With the mixer on low add the dry ingredients. Stop the mixer while streaks of flour remain. Finish mixing by hand to prevent over mixing.

Set aside ½ cup of the batter.

Cream Cheese Filling

4 oz cream cheese, soft

1 Tablespoon butter, soft

¼ teaspoon orange zest

2 Tablespoons sugar

1/2 cup coffee cake batter (reserved from above)

Beat in a mixer or medium bowl until smooth. Stir in ½ cup cake batter.

Topping

½ cup almonds

¼ cup brown sugar

2 Tablespoons butter, melted

½ teaspoon cinnamon

pinch nutmeg

¼ teaspoon salt

⅓ cup cocoa nibs (can be found at fine grocery stores, specialty food stores or ordered online)

Add ingredients, except the cocoa nibs, to the bowl of a food processor and processor until coarse crumb. Stir in the cocoa nibs.

Add half of the cocoa nib crumble to the bottom of the pan. On top of that add half of the batter. The batter is stiff and hard to spread around without disturbing the crumble so I find that spooning the batter into the pan works best. Add a layer of cream cheese filling around the ring than cover with the remaining batter.Try and make sure no cream cheese is left exposed so as not to burn that layer.

Top with the remaining crumbling topping.

Bake in a pre-heated oven for 45-50 minutes until an inserted knife comes out clean.

Let cool on a wire rack for about an hour before running a knife around the edge of pan then inverted. Invert the cake one more time so it’s back to the original baking position. Served warm is best but it’s also great the day after baking (even the day after the day after).

A herd of goats eager to climb the branches of the argan tree

The room opens to reveal a half dozen women sitting around its edges using colorful carpets and blankets to soften the blue and white check floor on which they sit. Their ragged hands move in a way that informs that they have made these motions countless times. With each set of dark eyes closely examining us they immediately begin to chatter in Arabic in a way that even if you don’t speak the language you know they are prattling on about their latest visitors.

Using stones as their tools these women work relentlessly to crack open the hard seeds of the argan tree in order to produce a rich oil used for both cooking and cosmetics.

The argan tree is indigenous to the coast of Morocco between Essouira and Agadir. Recently the argan tree has been protected by both Slow Food and UNESCO as it’s livelihood has been threatened. The interwoven trunk and low lying branches make it possible for goats to climb up and settle in to enjoy the fruit. The seeds are left behind to be collected and gathered in the room in which I now stand admiring the work of the women in this cooperative.

The production of Argan oil is managed by the women of Morocco. Cooperatives line the roads along the coast and each is responsible for the production of this highly sought after oil. The money they make by the sale of the oil goes directly back into the cooperative and supports the surrounding community.

Argan oil that is intended for cooking has a robust nutty flavor due to the roasting of the argan nut that resembles sliced almonds. In this particular cooperative each step of the process is still done by hand including the grinding of the nuts that are crushed between two stones. In the kitchen the oil is used similar to that of a fine olive oil – as a dip for bread, to boost the flavor of couscous and as a salad dressing. Because of the expense, argan oil is used sparingly. It’s flavor is rich and intense so a little is all that is needed.

And then there is Amlou, a staple of Moroccan breakfasts. Made with toasted ground almonds, honey and argan oil, Amlou in similar to peanut butter if peanut butter was a perfectly sweet, deeply flavored, runny spread perfect for Moroccan fried bread. Nearly every morning it was the promise of Amlou that had me bouncing out of bed, eager for breakfast. My plate would be filled with bright citrus, stewed dried fruits like apricots or prunes and Amlou drizzled generously over it all. I could think of little else that makes a better start to a day.

Amlou

from Paula Wolfert’s, The Food of Morocco

I realize that seeking out argan oil may seem a bit much of me to ask but it will be worth it, I assure you. Beware of imitation oils. Paula Wolfert recommends ordering argan oil from either chefshop.com, mustaphas.com or zamourispices.com

Amlou makes a perfect accompaniment for toast, pancakes, waffles or just about anything.

8 ounces almonds, blanched, peeled and toasted until golden brown

1 teaspoon coarse sea salt

½ cup argan oil

¼ cup (or to taste) light honey, such as orange blossom

If you have a mortar and pestle grind the almonds in it with the salt. Once a smooth paste has formed slowly add the argan oil as if you were making mayonnaise. When the oil has been added and the mixture is smooth and creamy, add the honey a spoonful at a time. You can also make the amlou in a food processor, it just won’t have quite the same consistency. Store amlou in a cool place, but not in the refrigerator. It will keep for about one month.

We grabbed the largest containers we could find, (at our house those just happened to be two growlers) and headed to one of our favorite local beaches. Carrying the growlers down to the beach, we ignored the odd looks from the fellow beach goers that were shot in our direction. Eager to gather our ingredient we headed straight to the water stopping only to catch our breath as the cold bite of the pacific caused a temporary stall in the process.

Soon enough we had the containers filled and we continued our time on the beach searching for shells, skipping rocks and watching the kite surfers rush past us as they soared through the water.

When we arrived home I passed the beach water through several layers of cheese cloth (four, at least) to capture the bits of sand, rogue sea shells and kelp that came with our catch. The water that was left in the pot was perfectly clear.

With the sea water set somewhere between a simmer and a boil it took nearly four hours for us to reach salt. Every so often we would check the process then return to our daily tasks while we continued to wait for the water to vanish and leave behind a finely grained salt that manages to capture the best of sea.

By the time we had salt the boys had gone to bed. My excitement caused rash thinking as for a moment I contemplated waking them to show the end result. Reason took over and I waited until morning to share with them the fruit of our labor.

We ended up with about 1/2 cup of salt after boiling down 2 gallons of ocean. Not a lot considering the time invested in the process but it remains to be well worth it. It has given us even more reason to return to the beach often and there is nothing wrong with that.

As for the salt itself – it’s wonderful. We had been enjoying it on our food for weeks before I ended up at a potluck with Mark Bitterman, the author of Salted– a book I adore, and also the owner of The Meadow located in Portland, OR and New York. I had Mark give it a try and he ended up taking home the remaining salt I had brought with me that evening. The next day he sent me a message saying he had a chef try it and the chef “flipped out”.

Needless to say my boys are thrilled with their effort. Now we find ourselves busy keeping up with the demand as word has gotten out that they are making salt and people have been wanting to buy. In the meantime we are enjoying this activity that provides plenty of learning opportunities, fun times together, and many trips to the beach. Not to mention, great salt.

I realize it’s not Friday but this post was shot with film. Most often I try and post my recent film shots of Fridays. Here are other Film Fridays to peruse at your leisure.

1. 2. 3. 4. 5. 6. 7. 8. 9.

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

I realize it's not Friday but this post was shot with film. Most often I try and post my recent film shots of Fridays. Here are other Film Fridays to peruse at your leisure.

1. 2. 3. 4. 5. 6. 7. 8. 9.

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