I feel like celebrating. It’s been a year (give or take a day or so) since Let’s Stay In hit the bookstores and I’m feeling sentimental. This little book went out to the world with a bit of fanfare and then I just left it to do its thing. Hoping, praying and crossing my fingers that the recipes will find their way into your homes, around your table and perhaps even into the stories of your families. I’ve received so many incredible messages throughout the year that indicate that my prayers were answered.

Thank you for trusting me with your time, your resources and with those precious moments spent around the table. I’m overwhelmed with gratitude today as I reflect on the incredible gift it is to be able to share this work. Just like any job there are many moments where it feels just like work. That’s when I sit back, often head into the kitchen just to cook and revel in the goodness.

Words fail me so let’s just celebrate this little occasion with a warming, special yet delightfully simple dinner. It’s what I’ll be making tonight and I hope you join me. Connecting with you all over recipes really does bring an intimacy that is felt beyond the computer screen.

Thanks for all the support and for enjoying and sharing the work I do. It would not happen without you all.

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Oven Baked Risotto with Butternut Squash and Candied Rosemary Walnuts

Author Ashley Rodriguez

Yield 4-6 servings

As much as I love cooking the reality is most days don’t afford me the luxury of gingerly stirring a pot for an hour with a glass of Pinot in hand. But just because that’s my reality doesn’t mean I can’t have risotto on a regular basis. Enter oven-baked risotto. This no-stir method produces a creamy, satisfying result without all the stirring (don’t worry, you can still have the wine in hand while the oven does all the work). 

The process starts with a cold oven so that pesky preheating isn’t even an issue here. And if fall is a season or two away feel free to skip the squash and candied walnuts and go for say, roasted asparagus with peas. Or how about roasted corn and tomato laced with twangy goat cheese and a few wisps of basil? The adaptability here makes this dinner a perfect candidate for cleaning out your fridge.

Ingredients

4 tablespoons/ 60 g unsalted butter, divided

1 1/2 teaspoons sea salt, divided

1 large onion, diced about 3 cups/ 450 g 

2 teaspoons finely chopped rosemary leaves

1 medium butternut squash, peeled, seeded and diced, about 4 cups / 540 g 

1 1/4 cups/ 250 g arborio rice

4 cups/960 ml chicken or vegetable stock

1 cup/ 240 ml white wine, divided

1 cup/ 10 g finely grated Parmesan

1/2 cup/ 60 g crumbled gorgonzola (optional)

Instructions

Add 2 tablespoons butter to a large skillet. Stir in the onions and rosemary and sauté over medium heat until they just start to color, about 15 minutes. Add the butternut squash and 1/2 teaspoon sea salt then continue to cook for 5 minutes. In a 9×13 baking dish add the rice, stock, remaining 2 tablespoons butter, and 1 teaspoon sea salt then stir in the butternut squash mixture. Place the dish in the middle rack of your oven. Turn the oven to 400°F. Bake the rice for 30 minutes stirring about halfway through. The rice should still be ever so chewy. Remove the rice from the oven then stir in the remaining 1/2 cup white wine and the parmesan. Serve with the candied walnuts and gorgonzola crumbles, if using. Serve while warm.

*Leftovers? Breaded in Panko crumbs leftover risotto fries up beautifully in a skillet with just a bit of oil. Add an egg if the risotto is not wanting to hold together. 

Candied Rosemary Walnuts

1 cup/ 120 g walnuts

1/4 cup/ 50 g sugar

1 tablespoon fresh rosemary leaves

Flake salt

Add the walnuts, sugar, and rosemary leaves to a dry skillet set over medium high heat. Stir occasionally as the sugar melts and caramelizes. Don’t leave the pan as the walnuts and sugar can easily burn. As the sugar starts to melt stir continuously until completely melted and the walnuts have shifted in color. The sugar will start to smoke but continue to cook until deeply caramelized. Carefully dump the caramelized walnuts onto a plate, sprinkle with flake salt then let cool. 

“You will lose someone you can’t live without, and your heart will be badly broken, and the bad news is that you never completely get over the loss of your beloved. But this is also the good news. They live forever in your broken heart that doesn’t seal back up. And you come through. It’s like having a broken leg that never heals perfectly—that still hurts when the weather gets cold, but you learn to dance with the limp.”
― Anne Lamott

I think I need this year to feel different. Because it is different.

For the first time Grandma won’t be the one bringing the pumpkin pie to the Thanksgiving table. She won’t walk through the door with a bag of Lay’s potato chips and her 9×13 glass Pyrex dish that houses a perfect pie. I won’t hear her insist the crust didn’t bake right or listen to her tell me how I could have done so much better. She’s wrong. Try as I might my pumpkin pie is never as good as Grandma’s even though I use her crust recipe; the one with no butter but lots of oil and a splash of milk. I even buy the can of Libby’s pumpkin pureé and follow the recipe off of the can because that is what Grandma does.

Did. I can’t seem to get used to that damn past tense.

This year is different. We knew someday it would be but what surprises me is that I’m finding myself wanting to lean into the difference. That was Grandma’s pumpkin pie and when I recreate it something is missing. Some recipes, perhaps, are best to live in memory. Maybe next year I’ll be ready to make her pie again but this year it still feels like it belongs to her.

The last time I saw her I held her hand and fingered her silver hair as she gasped her few final breaths. She was never very good at receiving praise so I took the opportunity I could to tell her how much I love her and how proud I am to be her granddaughter. She still felt like she was fighting. Her breathing, peaceful at times and then she’d dig deep for a breath. Wanting to release her I leaned in and whispered, “It’s okay Grandma, I’ll bake the pie now.”

It’s nearly Thanksgiving and while I want to honor that promise, making her pie feels like too great a task. I can’t bear for it to not be the same as it has been my entire life.

Last month, while in New Orleans, Joy and I spent a good bit of time flipping through the pages of the Sister Pie cookbook. Together she and I baked the Apple Pie with the Gruyere Crust but I took a quick photo on my phone of the Buttermilk Pumpkin Pie with the buckwheat streusel. The same day I made that beloved Collard Greens Melt I baked up this pie to see if it could be a possible contender for the holiday table.

It’s familiar, which for this holiday I do believe is essential, and yet different enough that I didn’t find myself comparing it to the one I’ve had for the last 36 years. There’s a subtle tang that intrigues and a warming crunch as you bite into the buttery spiced crumble. It’s a soft nod to tradition while gentling reminding us that life evolves. In our purest moments we are present because we know it won’t always be that way. We’re continuing to build new memories while still honoring those of the past.

Even if my pumpkin pie is not her’s I know she is still so very proud.

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Sister Pie’s Buttermilk Pumpkin Streusel Pie

Author Sister Pie

Yield 8 Servings

This recipe comes directly from the book. It’s a beauty. Loaded with inventive recipes and unique twists on the classes. Also, pie dough cookies! 

Ingredients

1 recipe single crust pie dough (I’m partial to my latest recipe in Let’s Stay In or you could use this one)

Buckwheat Pepita Streusel Topping

1⁄2 cup all-purpose flour

1⁄4 cup buckwheat flour

1⁄4 cup pepitas, toasted in a dry skillet

1 teaspoon ground cinnamon

1⁄4 cup packed light brown sugar

1⁄4 teaspoon kosher salt

1⁄2 cup (1 stick) unsalted butter, straight from the fridge

Pumpkin Pie Filling

1 (15-ounce) can pumpkin puree

3⁄4 cup buttermilk, at room temperature

3 large eggs, at room temperature

2 tablespoons Grade B maple syrup

2 tablespoons (1⁄4 stick) unsalted butter, melted and cooled

2 tablespoons fine yellow cornmeal

3⁄4 cup packed light brown sugar

1⁄2 teaspoon kosher salt

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground ginger

1 large egg, beaten

Instructions

Blind Bake:

Roll out your chilled pie dough into a large rough circle. Roll the dough around your rolling pin, then lay over your pie dough. Cut any excess dough off then fold in the edges and crimp the dough between your fingers. Place in the freezer and chill for 15 minutes.

Preheat your oven to 450°F with the rack on the lowest level. Remove the pie crust from the freezer, tear off a square of parchment that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with sugar (yes, sugar, this is a genius tip I learned from Stella Parks from Bravetart. Read more about it here.) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of parchment—the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You did it! You are now ready to fill the pie.

PUMPKIN PIE

Preheat your oven to 325°F. Line two baking sheets with parchment paper.

Make the streusel topping: In a mixing bowl, combine the all-purpose and buckwheat flours, pepitas, cinnamon, brown sugar, and salt. Place the butter in the bowl and coat on all sides with the flour mixture. Take a bench scraper and cut the butter into 1⁄2-inch cubes directly into the flour mixture in the bowl. Work to break up the cubes with your hands until they are lightly coated with the flour mixture. Continue to use the bench scraper to cut the cubes into smaller pieces—the idea is that you are cutting each cube in half.

Switch to a pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each movement, but to actually slice through butter every time. You’ll need to clean out the pastry blender every few turns of the bowl. Once most of the butter is incorporated, use your fingers to fully break down the butter until it is no longer visible. Be careful not to overwork the mixture at this point. Scatter the streusel over one of the parchment-lined baking sheets, distributing it evenly, and transfer the baking sheet to the oven. Bake for approximately 25 minutes, gently tossing the mixture with a spatula about halfway through. When the streusel is evenly browned and does not appear wet anymore, remove the baking sheet from the oven. Cool completely on a wire rack.

Make the filling: In a mixing bowl, combine the pumpkin, buttermilk, eggs, syrup, melted butter, cornmeal, brown sugar, salt, cinnamon, and ginger and whisk until well blended.

Place the blind-baked shell on the other parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the buttermilk-pumpkin filling into the pie shell until it reaches the bottom of the crimps. Transfer the baking sheet with the pie on it to the oven and bake for 50 to 60 minutes, until the edges are puffed and the center jiggles only slightly when shaken.

Remove the baking sheet from the oven and transfer the pie to a wire rack. Let cool for 15 minutes, then cover the pie with the streusel topping. Allow the pie to fully cool and set for another 4 to 6 hours. When the pie is at room temperature, slice it into 6 to 8 pieces and serve.

Store leftover pie, well wrapped in plastic wrap, in the refrigerator for up to 2 days.

Since the shop opened I’ve kept a running Google Doc of all of the menus we’ve served. I make a few notes so I can remember who was there, any memorable moments and things I want to adjust for the next time. As I was going through the growing doc I noticed several repeated recipes. This Garlic Confit toast has already been featured on three menus.  David Tanis’ Mushroom Ragout has been featured at two different dinners as has a simple dessert of spice roasted pears with salted maple caramel (simply reduce maple syrup to a caramel consistency then add salt), creme fraiche and brown butter toasted biscotti crumbs.

The most repeated dish so far has been some iteration of this salad. At this point in the season citrus – blood oranges in particular, are the one thing I will miss about winter. This salad balances sweetness from the citrus with the bitter, crisp leaves of the chicories. Always the heavy hand with the vinegar there is a slight pucker tamed by thinly sliced kumquat and candied pine nuts.

A soft, fragrant and unsuspecting crunch comes by way of fried rosemary. Fried herbs are an unusual delight and not terribly complicated. The hearty winter herbs do particularly well in a hot oil bath. I fry my herbs in a modest amount of olive oil. Heat the oil until the needle-like leaves sputter the instant they hit the pan. Once their frantic sizzling subsides you know they are ready as that alerts you to the fact that all the water in the leaves has evaporated so once cooled they will crisp up just as they should. While they’re still warm add a flurry of fine sea salt to the leaves. This same method works well for sage, thyme, parsley and probably others too. Those are the ones I’ve tried so far.

I hold a firm belief that even in Winter salads need not be boring and this recipe proves that point quite nicely.

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Citrus and Chicory Salad with Candied Pine Nuts and Fried Rosemary

Author Ashley Rodriguez

Ingredients

1/4 cup olive oil

2 rosemary sprigs, leaves removed

Sea salt

1/2 cup pine nuts

2 tablespoons sugar

1/2 teaspoon cumin seeds

6 cups chopped chicories (Belgian Endive, Endive, Treviso)

3 scallions, thinly sliced

1 recipe Blood Orange Vinaigrette (below)

3 blood oranges, segmented and roughly chopped

5 kumquats, thinly sliced

Flake salt

Blood Orange Vinaigrette

Makes 1/2 cup dressing

2 tablespoons chopped shallot

1 teaspoon honey

2 teaspoons Dijon mustard

2 tablespoons champagne (or other white wine) vinegar

2 tablespoons blood orange juice

1⁄4 cup / 60 ml extra-virgin olive oil

1⁄4 teaspoon sea salt

Instructions

To make the fried rosemary: In a small saucepan heat the olive oil over medium high heat. Carefully drop in the rosemary and fry until the color shifts and the sputtering ceases, this tells us that all the water in the leaves has evaporated and you will be left with a crispy leaf. Carefully remove the rosemary from the oil using a slotted spoon and transfer to a plate. Sprinkle with a pinch of sea salt.

In a small skillet set over medium heat add the pine nuts. Sauté until their color shifts and they start to smell toasty. Add the sugar and cumin and stir until well coated in the sugar and it starts to caramelize. Remove to a plate to cool.

Add the greens and scallions to a large bowl along with the salad dressing and half of the chopped blood oranges and kumquats. Toss well to combine.

Transfer about half of the salad to a platter then top with half of the pine nuts and rosemary. Add the remaining greens then cap with the rest of the rosemary, pine nuts and citrus. Finish with flake salt. Serve straight away.

For the blood orange vinaigrette:

In a medium bowl whisk together the shallot, mustard, honey, vinegar, and blood orange juice. Slowly drizzle in the olive oil while whisking. Add a pinch of salt and taste. Adjust to your liking.

Photo by Erin Schedler

Not Without Salt Shop. Seattle, WA. Photos by Gabe Rodriguez.

Our doors are finally open. You know how long I’ve been waiting to say that?!

The idea to create a shop open to the public for workshops, meals, and a few of my favorite things in and out of the kitchen came at the start of 2017. Like so many of you I was asking myself a lot of questions about life, work, and how am I helping to unite and move my community forward. From all of that soul digging I heard, “build a table and they will come”. Okay, it wasn’t exactly like that but that phrase and consequently that scene from Field of Dreams continually played in my mind throughout the entire process.

I dreamt about a space to work that was away from our home so that home could feel a bit more as such and I could have the ability to leave work at the door and focus on my family without being lured away by the computer in the other room. I longed for complete freedom of creativity in the kitchen. My career in food began in professional kitchens and I missed the ability to stand in the kitchen and watch the delight on the diner’s faces as the plates I just created hit their table. I missed the rush of service and the stretching of my creativity in the kitchen using techniques and ingredients that I don’t often share here for fear of limiting the audience. And I wanted a place to play host to authors, instructors, artists, creatives and whoever else is wanting to inspire and teach 14 people at my table. I wanted to continue to learn from others and be able to create an environment of learning.

Building this space felt like putting in the last piece of the puzzle. Every recipe I share, word that I write, and image that I take and share with you all here, on Instagram, Facebook – anywhere – is with one goal in mind: To encourage and inspire all of us to spend as much time at the table as possible. I never regret a minute spent at the table, in fact it’s at the table where relationships are built, memories are made, tears are shed, laughter is abundant, and food is shared.

In the early part of last year I started spiraling into a place of feeling as if my work didn’t matter. I talk about food a lot and in light of everything else in the world that just felt so trite until I really saw that yes, I talk about food but really that is simply the medium used to gather people. So it seemed fitting to take that purpose and make it more tangible by building out a homey space with a 12-foot table eager to seat anyone and everyone.

I do hope that someday all of you can stop by and sit at my table but until that time I won’t stop sharing the work I do here and elsewhere online.

There are so many people to thank for helping me turn this dream into a reality. KitchenAid heard my dream, saw the vision and helped make it happen. Their generosity gave me the chance to build out a kitchen that I would say was my dream kitchen, but honestly even the kitchen in my dreams isn’t this good. Every large and small appliance you see in this space is from them and I assure you this place would not be the same without their help. I have been a loyal fan of KitchenAid since my first mixer nearly fifteen years ago. I returned so many wedding gifts in order to be able to afford the one I truly wanted; a 5-quart stand mixer in Pistachio green. My kitchen has never been without one of their mixers since. And when you do come and sit at my bar while I’m making us something to eat, I will gush about my induction cooktop because I am a huge, huge fan.

Last week I hosted our first ticketed event in the shop. This meant that most the people coming to the table didn’t know one another before they sat down. Just before dessert came out I turned to Gabe, who was my server for the afternoon, and said, “That is my favorite sound in the whole world.” The volume had crept louder and louder until the music could no longer be heard. There were glasses being clinked, laughter extending the entire length of the table, business cards being shared and dates being planned for the next lunch at the shop. I’ve yet to have an event here where the sight of the table full of people doesn’t fill me with tears. A dream realized.

This Farro and Parmesan pie was the main course for that lunch and all the plates came back to the kitchen completely clean. In fact I am sharing the recipe here because I promised everyone at that table that I would. I saw the burnished crust of this pie on BonAppetit.com and immediately knew I needed to make that.

There are few ingredients so each must be treated with care. I’ve made a few changes from the original recipe in the form of lemon zest, garlic, thyme and Italian farro. When I first tasted Farro in Italy I thought they must have cooked it for days and days. It was tender, still delightfully nutty but it didn’t have the irksome chew that I find to be more laborious than what I want in a meal. And in actuality, Italian farro, or semi-perlato (semi-pearled) takes about 10 minutes from dry grain to tender. I’ve been able to purchase it online, at Whole Foods or at a local European import store. If you can’t find it, regular farro is completely fine.

*This post was created in partnership with KitchenAid. Thank you, as always, for supporting the brands that support the work I create.

Oven

Cooktop

Downdraft

Dishwasher

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Farro and Parmesan Pie

Author Ashley Rodriguez

Yield 8 – 10

Adapted from BonAppetit.com

Ingredients

Olive oil (for pan)

1 cup Italian farro, or semi-perlato farro (available at WholeFoods)

2 thyme sprigs

Sea salt

2 cups finely grated Parmesan, divided

1 cup heavy cream

1 cup whole milk

1 teaspoon sea salt

1/2 teaspoon lemon zest

1 garlic clove, finely minced

Pinch of nutmeg

4 large eggs

Instructions

Grease a 9-inch springform pan with olive oil. Wrap the exterior in aluminum foil then place on a sheet tray. Preheat your oven to 350°F.

In a large saucepan add 2 tablespoons olive oil over medium-high heat. Stir in the farro and thyme. Sauté the farro until toasted, about 10 minutes. Carefully add water to cover, along with a couple of hefty pinches of sea salt then bring to a simmer and cook until the farro is tender, about 10 minutes. Drain the farro and set aside.

In a large bowl whisk together 1 3/4 cups of the Parmesan, cream, milk, sea salt, lemon zest, garlic, nutmeg and the eggs. Add the drained farro and pour the entire mixture into the prepared springform pan.

Bake for 40 minutes or until slightly puffed around the edges but the center has a bit of jiggle still in there.

Top the pie with the remaining 1/4 cup Parmesan, move it to the top of your oven and broil for 3 to 4 minutes or until deeply golden and bubbling.

Serve while just warm or room temperature.

The pie can be made the day before and gently reheated just before serving.

The quietness in this space is in no way an indication of a lack of cooking. The cooking I have been doing has been less calculated and getting back to the pure pleasure of tossing in this and that without pausing to grab the measuring cups. For months I detailed the intricacies of what hits our dinner table. I measured salt down to the grain for the purpose of writing another cookbook (coming out October 2!!) so it’s been a lovely reprieve to simply cook and eat.

The table at the shop has been full. I have found my favorite spot in this space. It’s behind the stove, tucked into the kitchen watching the full table pass around the platters of food and joyously clean their plates. I love hearing the dull roar soar to a raucous booming filling our little space.

These simple sprouts are a riff of a recent recipe I served here at the shop. The process of separating the leaves from the Brussels Sprouts may seem daunting and it can be but it’s the sort of task that is almost meditative. That is if you don’t have little children clamoring at your feet eager for dinner and saddened by the site of these little green vegetables. You could just as easily quarter them but there is nothing quite as divine as the crispy frilly leaves basted in a salty and sweet bath. In fact, I think my diners were fearful that I had burnt their lunch when this platter hit the table but after one bite and you taste the smokey char from a deep roast (*ahem* burn) in the oven they saw the intention behind my madness.

Equally delicious is this same sort of method on broccoli. You could also substitute the fish sauce for soy if you prefer.

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Frizzled Brussels Sprout Leaves with Chili and Maple

Author Ashley Rodriguez

Yield 4-6 Servings

Ingredients

1 pound brussels sprouts

2 tablespoons olive oil

Sea salt

1 tablespoon fish sauce

1 tablespoon maple syrup

1 Calabrian chili, finely chopped (or 1/4 teaspoon chili flake)

1/4 cup finely grated Parmesan

1/2 small lemon

Instructions

Preheat your oven to 425°F and line a sheet tray with parchment paper then set aside.

Trim the ends off the brussels sprouts then pull off the outer leaves. Trim more off the end to release more of the leaves. Once the sprouts get too small to pull off individual leaves quarter what remains.

Add the Brussels sprouts to the sheet pan then drizzle with the olive oil and add a couple of hefty pinches of sea salt. Roast for 25 minutes in the top third of the oven. Stir halfway through.

In a small bowl whisk together the fish sauce, maple syrup, and Calabrian chili.

Take the sprouts out of the oven. Then 5. pour the sauce all over, stir well to coat. Top with the Parmesan and again stir to evenly coat.

Turn the oven to broil then crisp up the leaves for 3 to 5 minutes. Watch this process closely and stir often but don’t be afraid of the char. This is where deep, roasty and bitter flavors come from.

Transfer the sprouts to a serving platter then finish with a squeeze of lemon. Serve while warm or at room temperature.

Let’s keep this quick today because 1. you have a video to watch and 2. you need to start marinating your leg of lamb.

Now I realize leg of lamb may not be the most traditional BBQ choice but that’s what I love about it. It’s unexpected. Lamb is also a healthy choice but for me I choose it because it is just tastes so good, especially when it’s marinated in toasted spices, fragrant herbs and creamy yogurt.

If you’ve been following along over the last week then you already have the recipes for your side dishes. This lamb sits on a plate beautifully with the Couscous with Fresh Cherries and the Grilled Vegetables with Mint Yogurt.

I hope you all have a fun, safe, and delicious 4th of July!

* Thank you Lean on Lamb for sponsoring this recipe and the Lamb Burger (which I made again last night and LOVED). As always, the words, recipe, images, and in this case, video, are mine.

And thanks, brother, for making the video with me.  

Grilled Leg of Lamb

adapted from Bon Appetit

2 1/2 tablespoons coriander seeds

1 tablespoon caraway seeds

1 tablespoon cumin seeds

1 teaspoon smoked paprika

2 tablespoons dried mint

2 cups whole milk greek yogurt, divided

6 garlic cloves, minced, divided

5 lemons

1/4 cup olive oil

1/4 cup water

1 4-5 pound leg of lamb

salt and pepper

For the spice mix: Toast the coriander, caraway, and cumin seeds in a dry pan over medium-high heat until fragrant, about 2 to 3 minutes.

Remove the seeds from the pan and let cool for about 5 minutes.

Grind the spices in a spice grinder then add them to a small bowl and combine with the smoked paprika and dried mint.

For the lamb: Butterfly the leg of lamb and open it up like a book. Generously season with salt and pepper.

Combine 1 cup yogurt with 3 minced garlic cloves and 3 tablespoons spice mix.

Slather the lamb with the marinade, cover then refrigerate overnight.

For the yogurt sauce: In a medium bowl combine the remaining 1 cup yogurt, 3 minced garlic cloves and 3 tablespoons spice mix along with the juice from 1 lemon, 1 teaspoon kosher salt, freshly ground black pepper, 1/4 cup olive oil and 1/4 cup water. Whisk well to combine. Cover and refrigerate. This can be made the day before, in fact the flavor improves after a rest in the fridge.

Grill the lamb: Let the lamb sit out at room temperature for about an hour.

Prepare the grill.

Over medium-high heat, grill the lamb for 10 to 15 minutes per side or until 145°F for medium rare.

Yogurt Sauce

1 cup yogurt

3 tbl spice mix (it’s what is left over)

3 garlic cloves, minced

2 tbl lemon juice

1/4 cup olive oil

1 teaspoon kosher salt

Freshly ground black pepper

Combine everything in a bowl. Taste and adjust seasoning to your liking. Cover and refrigerate until ready to serve.

The flavor is best if you make this the day before serving.

My bags sit empty, the cameras are not packed, and I have yet to secure the final book reading list. But before I head off to the Netherlands for a week I wanted to say a quick hello and goodbye. It didn’t seem right to keep these chickpeas from you any longer and I didn’t want you to worry if this space sits unattended while I’m skating along the canals, wondering quiet towns and tucking into cafes when the chill is no longer endearing.

I can’t say much about the trip now as I really have no idea what to expect. I will say that I am so excited I can hardly think straight. I am traveling with my grandparents and some aunts and uncles to my grandfather’s hometown. This will be the first time I’ve visited the place where my family began and to experience that with my grandparents is incredibly thrilling. I’ll meet many relatives, stock up on chocolate sprinkles (hagelslag), and take a quick detour to Belgium for chocolate, waffles, frites, and beer. I welcome any and all suggestions on what’s not to be missed.

In all my previous travel experiences my blond hair and blue eyes have been a glaring beacon to the fact that I’m not a local. In the Netherlands I am looking forward to feeling right at home. I’m eager to taste the food that raised my grandfather and my great-grandparents and enjoying it all in the presence of family.

For now there are chickpeas. Spicy ones at that. I’m on a quick meal kick as I’ve been frantically crossing things off the to do list and fitting in as many snuggles as the littles will allow in anticipation of this trip. With all the ingredients on hand this meal comes together in minutes but carries with it a hearty, warm spice thanks to harissa. Mine comes from Morocco but you can get your harissa at fine grocery stores or online. It’s a perfect healthy winter dinner but I imagine in the Summer I’ll see it again, chilled,  in my picnic basket.

I’m looking forward to wandering unfamiliar streets and taking more photos than I know what to do with. Until then, I leave you with chickpeas.

Harissa Chickpeas with spinach

In anticipation of rich foods and unhealthy eating habits while traveling I've been stocking up on simple, healthy meals like this one. I imagine I'll see a nice big bowl of this upon my return. 

The amount of harissa is really personal preference so please feel free to adjust the amount I suggest.

2 Tablespoons olive oil

2 garlic cloves, roughly chopped

1 15oz can chickpeas (garbanzo beans) rinsed and drained

1 1/2 teaspoons harissa paste (more is fine too)

1/2 teaspoon kosher salt

1 Tablespoon chopped, fresh mint

2 cups fresh spinach

Add olive oil to to a medium saute pan, saute garlic until fragrant and golden, about two mintues. Add harissa and cook another minute. Stir in chickpeas and salt then simmer mixture for about 5 minutes - until any liquid has evaporated and chickpeas are tender. Turn off heat and toss in mint and spinach. Stir and let the residual heat wilt the spinach slightly. Taste and adjust seasoning if needed.

Serve immediately with a hefty scoop of greek yogurt.

*that is not my kitchen in the video. I wish it was, however.

Before saying hi to the cows casually grazing in the field, or giving the ponies much attention, before gathering a few garden scraps for the sake of making the chickens happy or giving much of a hello to my parents, I headed straight towards the walnut trees at the mini farm that is my parent’s house.

I had never before watched the process of walnuts turning from a lime-like pod to become a buttery, slightly bitter nut that I know and love. The shadow that the large leaves provided was a perfect canopy to escape the warm summer sun. In the spring we watched a flourishing insect community take roost among the branches – some bad, most good. I examined every change and anticipated when they would finally be ready, all the while gathering recipes in my mind.

Then one day when the days were gray and the ground was wet it happened. I got a text from my mom with an image of walnuts half out of their greenish-brown coverings, strewn all over the green carpeted floor under the tree, “they’re ready.”

Before long the five of us we’re making an hour long trek to the little farm with fresh walnuts as the mission. Well, it was my mission any way,  I’m sure the kids were more excited about pony and tractor rides. Either way we were all eager and excited to stretch our city legs on the farm.

Ivy and I fetched a deep wicker basket from my mom’s collection and quickly headed towards those trees. Her black boot covered feet found balance difficult as she had only recently discovered walking. Quickly realizing the mission she proudly plopped walnuts into the basket even if it meant taking one out only to plop it in again. She noticed the joy on my face and collected as many as she could understanding that something delicious was to become of these wet and wrinkled shells.

Ivy was right, something delicious did become of those walnuts. A caramel walnut tart. In my mom’s kitchen we made a vanilla scented butter crust. The sort of crust you dream about. One that doesn’t require cold butter and delicate hands and hours to chill. I’ve been known to force people to time me while making this crust – they oblige and it’s about 30 seconds. All the ingredients get dumped and stirred together, then the wet dough is patted into form. It bakes with no fear of shrinking and awards your minimal efforts with a lightly sweet, tender bite.

While the crust baked Ivy and I whisked together bittersweet chocolate, cream and creme fraiche anticipating the desire for a dark, bitter taste to balance the sweet caramel. We ate it, although not necessary. Both she and I are not ones to turn down chocolate.

Let’s talk for a moment about caramel. It can be intimidating, right? It is one of my favorite things to teach as so many are afraid to try but when they see how easy it can be it opens up a world of possibilities for them.

We start with a large, very clean sauce pan. If there is any fear of residue, wipe the interior with lemon juice or vinegar using a clean dish towel. All the utensils involved in making a caramel should be impeccably clean. In the restaurant this was the reason why we required a set of spatulas separate from the savory side – a speck of leftover anything can wreak havoc on a pot of perfectly golden caramel.

Next add your sugar, lemon juice and enough water to enable the sugar to reach the consistency of wet sand. If you add too much water don’t worry, it will just take a bit longer to caramelize. During the next few steps I like to use my hands so that I can really feel where the sugar is and what is happening in my pan – a spatula works fine if you are opposed to sugar fingers.

Stir the sugar, lemon juice and water until completely combined. Wipe down the sides of the pan with more water until you don’t feel or see any sugar granules clinging to the side. What we are fighting against is crystallization – it’s the enemy of a smooth caramel. It’s the enemy of most candy making actually. Crystallization happens when sugar caramelizes at different points. So if you have sugar that is nearly caramelized and a granule falls into the pan from off the side you may have a problem. Now, in saying all this I don’t mean to add to the intimidation of caramel making but simply to inform you of the problem and give you the proper ways to avoid it.

At this point crank up the heat and don’t touch the pan. Let the sugar dissolve then boil like crazy but don’t walk away. It happens quickly and there is no coming back from a pan of burnt sugar.

If around the sides of the pan you notice some color but the middle remains colorless, carefully swirl to mix.

The caramel is done when it has reached the color of a penny – a deep amber. You can go lighter but I like to take it to the edge, teetering the line of bitter and sweet.

Turn off the heat and add the butter, cream, and creme fraiche. You will see why we use a large pan at this point as the caramel bubbles up madly at the addition of the cold fats. Stand back until it has calmed down then carefully swirl the pan to combine. Then you are done. Perfect caramel.

Unless you are okay with warm caramel puddling all over your plate, the only down side to this recipe is needing to wait. We couldn’t and didn’t with no complaints of puddled caramel. Being a resourceful bunch we used the crust to help mop up the mess.

My recommendation is joining this rich tart with a lightly sweetened cream. If you like the mature tang of creme fraiche add a heap of that to the cream you are whipping, I find it settles the intensely sweet caramel nicely.

This tart made the long wait for ripe walnuts completely worth it. That and seeing my baby girl clenching those golden shells around her pudgy fingers. I’m already excited for next year’s harvest.

Caramel Walnut Tart

Tart shell

makes enough dough to for a 9” or 10” tart

¼ cup powdered sugar

½ cup butter (melted)

pinch salt

½ tsp vanilla

1 cup flour

In a medium bowl stir together all the ingredients. The dough will be quite wet but can easily be pressed into a tart pan or spring form pan.

Bake at 350*F for about 20-25 minutes or until lightly golden.

Let cool.

Chocolate Glaze

Not necessary to make this tart a memorable one but really what isn’t improved upon by the addition of chocolate?

½ cup heavy whipping cream

½ cup cream fraiche

7 ounces bittersweet chocolate, chopped

Add the chocolate to a medium bowl.

In a small sauce pan, heat the cream and creme fraiche over medium heat. Watch carefully as cream tends to bubble up and boil over quickly. When bubbles appear all over the surface, remove from the heat and immediately pour over the chocolate. Let sit for 1 minute the whisk to combine.

Can use immediately or store in a covered container in the fridge for 2 weeks. Makes a great ice cream topping or hot chocolate base.

Caramel Filling

The recipe in the video had double the caramel but I found it to be a bit too much. As it is this recipe is quite rich but I like this ratio of crust, caramel, and cream much more pleasant.

1 cup sugar

1/4 cup water

1 tbl lemon juice

1/4 cup (1/2 stick) butter, cut into pieces

¼ cup heavy cream

1 tablespoons crème fraîche

1 cup walnuts, toasted, roughly chopped

Place sugar, water, and lemon juice in a heavy, large saucepan. Stir to combine. Wash down the sides of the pan until no sugar remains. Set on high heat and boil without stirring until syrup is deep amber color, about 7-10 minutes depending on the power of your stove and the pan you use. If the sugar around the sides begin to caramelize more rapidly, gently swirl the pan to mix.

Remove from heat. Whisk in butter, cream and creme fraiche (mixture will bubble vigorously).  Stir in walnuts. Let cool until slightly thick before pouring into prepared crust. Let cool until caramel is set. If you are really eager you can pop it in the refrigerator for a bit.

Serve with lightly whipped cream.

I started making homemade pasta when I was eight. My parents kindly complimenting my bowls of mush while eating soppy noodles with much oohing and ahhing. I’ve since improved my pasta making skills.

The moment I realized I could make my own butter I was out of my seat and shaking a jar of cream.  As time allows I make my own puff pastry, soft cheeses, mayonnaise, marshmallows, dressings, etc. And even though our garden is quite meager, I get giddy when I am able to feed my family from the tiny seeds I planted just weeks prior.

As we are so often surrounded by pre-made products I am incredibly satisfied when I am able to fulfill a need using raw materials readily found in my kitchen. Most often it is things like pulling warm homemade bread out of the oven or sewing an airy summer dress for my daughter that calls upon these emotions and connects me to the generations prior for which this was their normal.

For some reason it is those classic childhood flavors in the form of sugary candy that I rarely think to recreate at home. I find such mystery in their creation, quite possibly because I don’t recognize a single ingredient found on the back of their colorful exterior. I, in a more-frequent-than-should-be moment, enjoy the familiarity of their flavor and move on never stopping for a moment to think, I could make this. In fact it could quite possibly even be better.

Their cloyingly sweet flavors could be made less harsh through the use of less refined ingredients. The familiar waxy melt of their chocolate that contains little to none of the ingredients found in those football shaped cacao pods could be replaced with bittersweet chocolate that puddles and melts against the heat of the tongue.

Such a revelation occurred when I happened upon a recipe for homemade peanut butter finger candy. As a child I adored the odd orange candy that shattered under the weight of my young, eager bite. Strangely enough I don’t think I realized that peanut butter was the main ingredient for this candy until recently. In my young mind it was just something crunchy, sweet, and there was chocolate – no further thinking needed. Even more alluring was the memory of these candies crushed into bits and stirred into creamy vanilla flavored soft serve. Yes, that’s right – a Butterfinger blizzard. So cold it makes your head hurt but so satisfying that you don’t care.

The trick in recreating flavors you’ve enjoyed all throughout your life is getting them to satisfy you in the same way they did in your memory. You want them to be better than the store-bought version but not so much so that they no longer resemble what you were originally trying to create. It’s a fine balance and I am thrilled to report that this recipe has achieved such convenient-store-candy-recreating success. And you must, for the love of a Blizzard, stir these sugary crumbs into ice cream.

Continue for the recipe..

Homemade Peanut Butter Finger Candy

adapted from "The Ultimate Candy Book" by Bruce Weinstein

Candy making can be intimidating but the result is well worth the headache. A candy thermometer is crucial in beginning to make candy. Pull the sugar as soon as it reaches 290* and work quickly. Be so very careful when working with hot sugar as its burn hurts more than any other. Have I scared you? NO? Good. Yes? Sorry. Again, I assure you with a little patience and persistence you will soon have homemade butter fingers. Now get going.

*In the comments someone just asked a great question. "What candy thermometer do you recommend?" I use the Taylor Commercial Waterproof Digital Thermometer. I like the easy to read digital face. It does not, however, clip to the side. If you do it will melt - speaking from experience. But I've made candy so often I can tell when the sugar is getting close to done, then I insert the thermometer just to be sure. This thermometer measures quickly and again it's easy to read so you don't have to hold it there forever. The classic Candy & Deep Fry Thermometer is nice because it can stick to the side of the pan but I find it hard to read accurately and in candy making, accuracy is very critical.

1 cup smooth peanut butter

1 teaspoon vanilla extract

¼ teaspoon salt (kosher, fleur de sel, Maldon)

½ vanilla bean, seeds removed (optional)

1 cup sugar

⅓ cup light corn syrup

½ cup water

¾ cup chopped bittersweet chocolate (chocolate chips are fine too)

Butter an 8-inch square pan then set aside. In a small, microwave-safe bowl (if you don’t have a microwave you can use a double boiler) combine the peanut butter, vanilla, and salt. Set that aside.

In a very clean medium saucepan combine the vanilla seeds (if using), sugar, corn syrup and water. Using clean hands combine those ingredients and remove any grains of sugar left on the sides of the pan with your fingers and a bit more water. I use my hands for this because I can be certain to feel if any gritty grains remain on the side and the sugar in the bottom of the pan is lump-free. You may also use a pastry brush to wet down the sides of the pan if you prefer.

On medium-high heat cook the sugar until it reaches 290*, just under hard crack. While the sugar cooks warm the peanut butter mixture in the microwave for 30 seconds. Keep warm. Once the sugar has reached 290* quickly add the peanut butter mixture and stir to combine. The mixture thickens quickly so once combined immediately put the mixture in the buttered pan. Let cool for about 7 minutes on a wire rack. While it is still warm carefully scatter your chocolate on top. Let it sit for a couple of minutes. Using an offset spatula spread the chocolate evening over the peanut butter candy. Place in the fridge to set for about 30 minutes.

Once the candy has set run a knife or the edge of an offset spatula around the edge of the pan then invert. The candy should pop out but if it doesn’t insert your knife into the corner and pry it up until it pops out.

Cut the candy into desired shapes. I like to keep my stash in a ziploc bag in the freezer. I love the texture of this candy when it’s frozen and then it’s always ready to be added to vanilla ice cream.

Peanut Butter Finger Ice Cream

serves 2, generously

2 cups vanilla ice cream

⅓ cup (more is okay too) homemade peanut butter candy pieces

Place your candy in a ziploc bag and use a rolling pin to break into smaller pieces. They don’t need to be uniform, in fact it’s better if they aren’t.

In the bowl of a stand mixer fitted with a paddle attachment add the ice cream and mix until it is the texture of soft serve. Add the candy pieces and mix just to combine. Serve immediately.

You better believe me when I tell you that you have just found the last Chocolate Chip Cookie recipe you will ever need. I know. I am not the first person to claim this weighty statement. After all, it wasn’t that long ago that this recipe was spreading as quickly as that nasty stomach virus that infected our entire family over Christmas.

In actuality everyone’s definition of the perfect chocolate chip cookie is different. Asking 20 people what qualities define their perfect cookie and I am sure you are going to get as many different responses. I will say however that I have converted many followers to my recipe. In fact, just recently I was told that I had ruined someone from ever eating another cookie that wasn’t this one. And for that I am not sorry and I am not surprised.

My perfect cookie is varied in texture. The exterior rim, the color of golden brown sugar, is perfectly crisp. Beyond the crunch there lies varying levels of chewy gooey-ness. I remove the cookies from the oven just when the edges start to brown. People think I’m crazy and question my timing as the cookies appear under baked. But I assure them that I am a professional I have done this thousands of times. The cookies continue to bake on the tray and as they cool the gooey center transforms to a perfectly chewy interior. Cookie eaters question no longer.

updated photo

The dough, although perfectly flavored with salt and a high proportion of brown sugar, exists to hold the chunks of chocolate in place. That’s right I said chunks and not chips. The funny, (more sad than funny) thing about chocolate chips is that they are filled with substance similar to wax. I don’t know about you but I don’t really enjoy eating wax. The reason for the wax in the chips is so that they do not melt – they hold their shape, which is quite cute but I’ll take taste over cuteness any day. Using couverture (fancy name for quality chocolate that is used for coating truffles and such) allows the chocolate to melt and pool. If you were to break these cookies in half you would see layers of chocolate and dough – similar to the layers in puff pastry, and you all know how crazy I am about those layers.

Look how much Roman loves cookies (actually he wasn’t eating the cookies he just always looks that happy)

I use large chunks of bittersweet chocolate, lots of brown sugar, a touch of Turbinado sugar, and sprinkle of  salt on top – making these this the last chocolate chip cookie recipe you will ever need.

THE Chocolate Chip Cookie

2 sticks butter (8 oz)

1/4 cup white sugar (2 oz )

1/4 cup Turbinado sugar (2 oz )

1 3/4 cup light brown sugar, packed (12 oz )

2  eggs

2 tsp vanilla (1/4 oz)

3 1/2 cup All Purpose flour (1 lb. )

1 1/2 tsp Baking soda

3/4 tsp salt

1 lb. chocolate (use the best quality chocolate you can afford. With a serrated knife cut chocolate chunks roughly 1/2 inch)

1/2 teaspoon good quality salt, for sprinkling on top before baking

Cream the butter and the sugars until very light and fluffy, about 5 minutes on medium high. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate.

If you so choose, and I do recommend that you do, sprinkle a very fine dusting of good quality sea salt. Fleur de Sel or Murray River Pink Salt are my recommendations.

Bake at 360* for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.

My Great Aunt Abe loves to play Uno and evidently she loves to bake as well. Recently I went through some of my Aunt Abe’s things that were gathered from her home as she is now moving to assisted living.

In the box of miscellaneous items I chose a set of hand stitched pillowcases that belonged to my Great Grandmother, a little cleaver (I have no idea what she was doing with a mini cleaver but I plan on using it for cheese platters as it will be easily able to hack through hard cheeses), and a book filled with her hand written recipes.

Hand written recipes are so precious to me. Someones personal collection of favorite recipes is more intimate than a journal and more revealing than dirty laundry. I long to find the cook’s notes in beautifully written script on the edge of a yellowed page in a used cookbook.

I just really love old recipes. Today we are bombarded by the precision required in baking. I can not dispute the fact that baking is a science but recipes given to me by those in my grandparent’s generation focus on the art and feel of it rather than the technicality required.

In the few but precious moments of baking instruction given to me by my grandmother she did not recite a recipe accurate down to the 1/8 teaspoon. Rather she taught me what to look for and what it should feel like. Similarly as I skim through this newly acquired treasury of retro recipes, the notes on the method are simple and brief. There are no sweat inducing introductions to the recipe that demand that every ingredient be 97.2 degrees. They are simple, delicious and memory-evoking dishes.

When I saw, “Crunchy Chocolate Cookies” in her collection I just knew I had to try them. With corn flakes as an ingredient I was intrigued. And with two sticks of butter and one cup of vegetable oil I knew they couldn’t be that bad. It turns out my intuition was correct. These cookies are truly delicious. One bite and I was flooded with memories of snagging these cookies off the potluck table in the basement of my Grandmother’s church.

They are as the recipe suggests, “crunchy”. But it is not the kind of crunchiness you taste from and over baked cookie. It is the addition of the oil that gives it a tender crispness that shatters in your mouth. The oats in the recipe give the cookie some bulk and chew, which I find very enjoyable. Although the cornflakes are not very easy to detect in the finished product, every once and a while you get a slightly salt crunch that reminds of you scarfing down a bowl of the flakes in the morning before jetting off to first period.

Don’t be to scared of the amount of fat in the recipe. This batch makes a very large quantity. However it is still early in the evening and I have already eaten six.

I hope you enjoy them as much as my Aunt Abe and I do.

Crunchy Chocolate Cookies

Bake at 350* for 12 min.

3 1/2 cups All-purpose flour

3 tsp. Baking Soda

1 tsp. Salt

1 cup butter

1 cup firmly packed light brown sugar

1 cup granulated sugar

1 egg

1 tablespoon milk

2 tsp. vanilla

1 cup vegetable oil

1 cup corn flakes

1 cup quick oats

1 (12 oz) pkg. chocolate chips

Sift the flour, salt and soda onto wax paper. Beat butter and sugars until well creamed. Combine egg, vanilla, milk and oil in a small bowl. Alternately add the oil mixture and the flour mixture to the creamed sugars. Mix until just combined. Stir in the corn flakes, oats and chocolate. Drop by heaping teaspoons onto cookie sheets, 2 inches apart. Bake until golden.

There are few things in life that I enjoy more than shopping for used books. It’s truly a thrilling hunt as you scour the piles of musty books in search of a real find.

(Let’s be honest I always find something. I will always make room on my already crowded bookcase for another book.)

I used to feel guilty for my insatiable quest and overly abundant collection of books but I have come to realize that each one has a unique purpose and reason for having their coveted position on the bookshelf.

There was one expedition that landed a real gem in the treasure hunt of used recipes. It was a day like most, cold, gray and wet. With coffee in hand, like a kid anticipating the inevitable trip to the candy store I approached the bookstore giddy with excitement.

There it was, re-covered in plastic protecting its dated rust orange cover. The LIFE Picture Cookbook… to date the greatest find in all my years of used book hunting.

I resist the urge to cut out and frame every picture in this book. They are all so delightfully dated. The text beckons back to the days of yesteryear where men were in charge of grilling the steaks and women made liverwurst sandwiches with protein bread for the children’s lunches.

Chapters include:

Man’s Job: Steak

French Lesson in Innards

Cooking on Ice

Luxury with Leftovers

and Elegant Picnics

There is even a section on dining out that includes some of the top restaurants from the countries biggest cities.

Published in 1958 this classic is more than just an old cookbook. It is a snap shot of a life that was once lived. Food transcends the dinner table. It tells us so much about who we are and what our lives are like. It is culture and this book tells me more about this period of time than many history books ever could.

I have to admit that there are numerous recipes that I am eager to try. Some look tasty, others – not so much. This one sounds intriguing. A retro twist on a Fall classic.

Acorn Squash Baked with Pineapple

3 acorn squashes, halved

1/2 cup crushed pineapple, drained

2 tbl. dry sherry

2 tbl. brown sugar

6 tbl. butter

1/2 tsp. ground nutmeg

1 tsp. salt

Scoop out squash seeds and fibers. Place in greased baking dish and put 1 tsp. each of sherry, brown sugar and butter in each half. Cover and bake in a hot oven (400*) for 30 minutes or until tender. Scoop cooked squash out of shells, leaving wall about 1/4 inch thick. Mash squash and combien with 4 tbl. butter and remaining ingredients, beating until well blended. Spoon back into shells and return to hot oven (425*) for 15 minutes. Serves 6.

I enjoyed countless cups of cocoa adorned with the sweet heavenly marshmallows… so many in fact that I had to go on a cocoa sabbatical so I can once again truly enjoy it’s chocolaty pleasures come December (true cocoa season).

So no more cocoa and marshmallows for me. Then what to do with the remaining marshmallows? Not really a hard question at all. Melt them, add butter then stir in a little snap, crackle & pop.

Rice Krispie Treats!

These sophisticated snacks made us smile. The process to make them was almost as much fun as it was to eat them. Just ask Baron who thoroughly enjoyed licking the spoon and then consequently his fingers.

Check out Cooking for Engineers for an in depth study (including pictures) of how to make these cereal treats.

Rice Cereal Bars

Ingredients:

• 4 Tbsp. butter
• 10 oz. homemade marshmallows
• 6 cups crispy rice cereal
• 1/4 tsp salt

Preparation:

1. Spray a 9 x 9 pan and a rubber spatula with cooking spray.Optional: Line the pan with parchment paper or waxed paper for easy removal of the treats.
2. In a saucepan, heat butter and marshmallows over medium heat until melted.
3. Remove from heat, and immediately stir in the cereal, using the prepared spatula.
4. Spread into the prepared pan. Flatten gently with the spatula. Let cool and harden completely. Cut into squares or any fun shape.
5. While waiting for treats to harden lick the spoon and the bowl until thoroughly cleaned. Then wash your hands and face to remove inevitable stickiness.

I have so many wonderful things to post but no (or very little) time to write so I wanted to give something.

I, like so many others during this wonderfully chilly season, love the soothing warm and versitility that soup provides. Soup is a wonderful clean-out-the-fridge sort of a meal.

A few times this season I have found myself with an abundance of beautiful locally grown broccoli. So with this abundance I have made numerous batches of Broccoli Cheddar Soup. I have started stock piling my broccoli in the freezer so that at any moments notice I can through together this hearty and satisfying soup.

This soup is chock full of broccoli goodness and because it is also packed full of cream and cheese my son loves it (so does the Mr.)

So please enjoy this soup while I try and find time to get you the post you deserve.

Broccoli Cheddar Soup

• 7 tablespoons (3/4 stick) butter, room temperature
• 2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
• 6 1/2 cups chicken stock or canned low-salt chicken broth
• 1 cup whipping cream
• 3 tbl flour
• 2 cups grated sharp cheddar
• salt and pepper to taste

Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Process in a blender to get a smooth puree. Stir in cream.

Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. Stir in 1 1/2 cups cheese reserving the remaining for garnish.

There is a subtle chill in the air. The sun is sleeping in longer than I am. Wearing my thick knit orange sweater and my big brown boots I am hit with the realization that today is my first day of fall. Whatever the calendar says, I ignore it because today is the day that my Fall has begun.

I have been reluctant to warmly welcome this new season as I feel Summer went on without me even realizing it. I wasn’t ready to say goodbye to raspberries and tomotoes. I didn’t want to bid ado to stone fruits and snap peas. I shed a tear as black and blueberries have come and gone.

I am honored to be writing a monthly recipe for Terra Keramik, an online marketplace that sells handcrafted, eco-friendly and down-right gorgeous dinnerware and beverageware. Check out the rest of the post and the recipe here.