Roasted Cauliflower with Garlic Tahini Sauce

My second semester of graduate school is off to a busy start. I'm enrolled in four courses: Introduction to Databases, E-Government, Foundations of Information Processing (Python programming), and Libraries Information and Society (my last required course). The database and programming courses are very time consuming, but I'm keeping up and learning quite a bit.

In addition to my Graduate Assistantship, I am also doing a practicum this semester with the Sears User Experience & Taxonomy department in Chicago. And in March, I am spending my spring break in Ann Arbor as an assistant at the incredible Janice Bluestein Longone Culinary Archive.

Life is busy, but It's exciting to sense my previous experiences, coursework, and future aspirations synthisizing into something definable. I'm not sure where I'll end up next year, but I'm grateful for these current opportunities and the wonderful people I am meeting.

My practicum has allowed me to spend quite a bit of time in Chicago already this semester. My mother is currently enrolled in the Chicago Architecture Foundation's rigourous docent training program. She recently took my brother and I on a practice tour of Historic Downtown: Rise of the Skyscraper and did an impressive job.

It was a gorgeous early spring day and we talked about a number of my favorite buildings (clockwise from top left: Art Institute of Chicago, Marquette, Fisher, and Monadnack). It's pretty neat to have a burgeoning authority on the rich history of Chicago architecture in the family.

A recent series of sunny days and mild temperatures has melted most of the snow and the changing seasons have me feeling energized. I'm looking forward to dusting off my bike, long runs, and planning spring camping trips. Here is an easy recipe with bright flavors to welcome March.

Roasted Cauliflower with Garlic Tahini Sauce

Adapted from Saveur

Ingredients

1/4 C extra-virgin olive oil
4 tsp ground cumin
4 tsp turmeric
1 1/4 tsp hot paprika (divided)
2 heads cauliflower, cored and cut into 1 1/2'' florets
Kosher salt and freshly ground black pepper, to taste
1/2 C tahini
1/2 C water
3 cloves garlic, smashed and minced into a paste
1 tsp Siracha
Juice of 1 lemon

Method

Preheat oven to 500F. On a large baking sheet, combine the oil, cumin, turmeric, one teaspoon of paprika, salt, black pepper, and cauliflower. Spread evenly and bake for 30 minutes, rotating the pan halfway through, until the cauliflower is brownded and tender.

Meanwhile, combine the tahini, water, garlic, Siracha, lemon juice, and the remaining quarter-teaspoon of paprika in a small bowl (don't worry, the water mixes in well and gives the sauce a great texture). Season with salt to taste.

Serve warm or at room temperature.

New York City

Just after the new year, Nick and I traveled to New York to visit with my cousin Matt and his lovely wife Ana. The trip was a very generous birthday gift from Nick. We both love long-distance train travel and he booked us a sleeper car on the Lake Shore Limited for the journey from Chicago.

Nick and I took the train to Portland, Oregon a few years ago (for Matt and Ana's wedding no less!) and have now traveled the apporoximate width of the United States by rail. There is something very serene and romantic about watching town after town and state after state pass by from a train car. We always meet fascinating fellow travelers and I love to imagine the fine-dining of days-gone-by as we enjoy meals in the dining car.

We arrived at Penn Station in the evening and met Matt and Ana, along with my Uncle Brad, Aunt Gayle, and cousin Lian, for dinner at a nice little French bistro named Bar Breton.

The next day we stopped for a bagel at Bagel Berry (a hold-in-the-wall place that had way better bagels than anywhere in Chicago) and enjoyed a windy winter afternoon at Coney Island. Nick and I have both been to New York City a number of times, but had never made the trip. We enjoyed some very mediocre food at Nathan's and then headed to Bierkraft in Brooklyn for some drinks and to get growler for dinner. That evening, Matt and Ana took us to Ali's, an Egyptian restaurant near their apartment. The food was wonderful and Ali was a warm and joyful man who made the dinner a highlight of our trip. We finished the night with a beer at Sweet Afton where I ordered my second beer of the day from the excellent (new-to-me) Captain Lawrence Brewing Company.

The next moring, we met my old friend Jason and his charming son Amory at Blue Bottle for fancy coffee. Nick ordered a cold brew that really was worth the hype, though my americano was a bit disappointing. We then made a quick stop at the Bagel Store before a fun tour of the Mast Brothers Chocolate Factory. We wandered around Brooklyn and stopped at Mugs Alehouse and the Manhattan Inn for drinks before meeting Nick's friend Nathaniel for dinner at Roberta's where we enjoyed delicious pizza.

On our last day, we took the train into Manhattan to visit Murray's Bagels, to take the 6 train through the out-of-service City Hall stop, and to share a warm winter lunch at Menkui Tei noodle shop.

While we weren't able to spend time with all of the people we had hoped, and we certainly weren't able to visit all of the places on our list, we packed a lot in for a three day trip. Thank you to Nick, Matt and Ana!

Warm White Bean & Carrot Salad Recipe

The midwest is bracing for what will reportedly be a "dangerous, multifaceted and potentially life-threatening" blizzard. Reports of incoming extreme weather tend to be over-blown in these parts, but that type of language will definitely get some attention. 

The first snowflakes started to fall half an hour ago, and as I type this an intriguing combination of snow, hail, and rain is tapping at my dining room windows. Perhaps it would be wise to heed the weather warnings and plan a stop at the grocery store this evening to stock up on ingredients for some satisfying snow-day fare. I recommend this Warm White Bean and Carrot Salad with dill, shallots, and toasted almonds.

I followed this recipe from 101 Cookbooks. The only change I made was to cook the carrots in butter, which gave them a wonderful flavor. Be sure to let the dressing rest as the recipe instructs. This salad was best the day it was made, but kept well. 

Stay warm!

A Year in Photographs

January: Ukrainian candy store near my old office in Chicago.

Last year I joined many other photographers in an annual challenge to take 365 photographs, one each day of the year. I lasted until September when a combination of moving and starting gradute school got the better of me. Even though I didn't reach the goal I set out for myself, I did learn a lot through the sheer volume of the project, and I think my photography has improved ever so slightly. Here is one photograph from each month in 2010.

February: Valentine's Day.

March: In San Francisco's Delores Park with old friends.

April: My mother's peach bellini on Easter.

May: The old theater in Logan Square.

June: Caprese salad.

July: Summer vacation at the boathouse in Waupaca.

August: Hiking in Glacier National Park with my father.

September: My new apartment in Champaign.

October: Market squash prepared for roasting.

November: Barges on the Illinois River near Starved Rock.

December: Nick opening gifts on Christmas morning.

Macaroni and Blue Cheese with Figs and Rosemary

Macaroni and cheese is the epitome of comfort food. It's not so bad out of the box, but nothing beats homemade. Sharp white cheddar, Roth Käse Buttermilk Blue Cheese, rosemary and black mission figs make this a deeply flavorful version fit for a special occasion. This dish is decadently rich. Serve it with crusty bread, a simple salad, and a glass of white burgundy for a delicious dinner.

This recipe calls for quite a bit of blue cheese, but the flavors come together perfectly and the cheese melts beautifully into the sauce. Just be sure to go easy on the salt as you are cooking. I usually don't like breadcrumb toppings on baked macaroni and cheese, so I developed this recipe without it. Feel free to add in this step if you desire. 

Macaroni and Blue Cheese with Figs and Rosemary

Serves 8 to 10 people

Ingredients

1 lb pasta (I used pipe rigate, but rigatoni or rotini would work well too)
10 Tbl butter, divided
1 1/4 C dried black mission figs, diced
1 1/4 Tbl fresh rosemary, chopped
1/2 yellow onion, finely chopped
1/2 C flour
3 C whole milk
2 C heavy cream
1/8 tsp nutmeg, ground
12 oz. sharp white cheddar cheese, grated
6 oz. blue cheese, crumbled and divided
salt and fresh ground black pepper

Method

Preheat oven to 400F. 

Grease a two-quart baking pan with one tablespoon butter and set aside.

Bring salted water to a boil in a six-quart pot. Cook pasta until al dente. Drain well and add the pasta to the baking dish. Toss with two tablespoons of butter. Set aside.

In a six-quart pot, melt the remaining seven tablespoons of butter of medium heat along with the onions, figs, and rosemary. Cook until the onion is soft, about six minutes. Whisk in the flour and cook an additional two minutes. Whisk in the milk and cream, and increase the heat to medium-high.  Cook, while whisking, for 10 to 12 minutes, or until fairly thick. 

Remove the pot from the heat and whisk in an 1/8 teaspoon of salt, 1/8 teaspoon of fresh ground black pepper, and the 1/8 teaspoon of nutmeg.  Quickly mix in the cheddar and the 3/4 of the blue cheese. (I find it is helpful to work in batches.)

When the mixture is smooth, pour it over the pasta.  Use a wooden spoon to gently mix the pasta and sauce together. Dot the top of the dish with the remaining blue cheese and a bit of salt and pepper. 

Bake in the preheated oven for 25 to 35 minutes, until bubbling and slightly browned. 

Disclosure: I was asked to develop this recipe for the second annual "30 Days, 30 Ways" Mac and Cheese event hosted by the Wisconsin Milk Marketing Board. I received compensation for my participation. 

Carrot Cake Recipe & Six Years of Pro Bono Baker

Six years ago today, I searched the internet for a recipe while making dinner in Hyde Park, Chicago and discovered the world of food blogs. My first few dozen posts were nothing to write home about, but I quickly became hooked on this worldwide community of food lovers -- and this website as a place to catalogue my favorite recipes. 

Thank you dear readers, commenters, rss subscribers, flickr photo viewers, and twitter followers. I am continually honored to share this part of my life with you, and grateful that many of you do the same. This community grows rapidly each year, and while I have to admit to missing some of the intimacy and the earnestness of the early years, I am grateful for the inspiration and friendship that each new year brings. 

Best wishes to you all. I look forward to cooking with you in this new year!  I am off to New York for a long weekend and I leave you with this wonderful, classic carrot cake recipe. 

Carrot Cake with Cream Cheese Frosting

Adapted from Bon Appetit

Ingredients:

For the cake:

2 C flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
¾ tsp ground ginger
1 ½ C sugar
1 C vegetable oil
4 large eggs
½ C unsweetened applesauce
3 C finely grated peeled carrots

For the frosting:

16 oz. cream cheese, at room temperature
½ C unsalted butter, at room temperature
2 ¼ C powdered sugar, or to taste
3 tsp vanilla extract
1 tsp lemon juice

Method:

Preheat oven to 325°F.

Lightly grease three 9-inch round pans with butter. Line the bottom of the pans with lightly greased parchment paper.

In a medium bowl, combine the flour, baking powder, baking soda, salt, and spices. 

In a large bowl, beat the sugar and oil until combined. Add the eggs one at a time, beating well to incorporate after each addition, followed by the applesauce. Add the dry mixture to the wet ingredients and beat to incorporate. Add the carrots and gently combine.

Divide the batter evenly between the pans. Bake, rotating the cakes once or twice during baking, until they begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 35 minutes. Cool the cakes in their pans for 15 minutes before turning out onto wire racks to cool completely.

For the frosting, beat the cream cheese and butter in a medium bowl until smooth.  Sift in the powdered sugar and beat to incorporate. Add the vanilla and lemon juice and beat to combine. 

Place one cake layer on a cake stand and spread with ¾ cup frosting. Place another layer on top and repeat. Finally, add the third layer and spread the remaining frosting over the top and sides. Serve the cake at room temperature.

Nick and I decided to make this cake for Christmas and we knew oven space would be scarce. We made the cake layers on Christmas Eve and wrapped them tightly in plastic wrap once they were cooled completely.  The cake kept well overnight. 

Fennel and Radicchio Winter Salad Recipe

I celebrated Christmas at my parent's house this year and Nick and I were put in charge of making the salad and dessert. We made a delicious carrot cake (which I will tell you more about next week) and this vibrant winter salad. Hardy fennel and radicchio are available in most places during the winter and their bold flavors are strong enough to complement the pecorino, toasted pecans, and savory dressing in this recipe. I followed Faith Durand's recipe at The Kitchn exactly. Next time, I might try this with a more citrusy dressing - though the soy sauce based option was nice.

I've been working more hours than I expected at the American Library Association and I am really enjoying the experience. The people are wonderful and I feel useful. (Making a bit of extra money for next semester doesn't hurt either.) It has been fun to work in the Chicago Loop again, an area I especially love during the holiday season. 

Though, the full work schedule means that I haven't had the time I expected to reconnect with friends or work on personal projects. I had grand plans of finally redesigning and moving this website, working on my XML skills, and enjoying parts of Chicago that I don't often get to visit. I have been able to visit with most of my extended family though, and for that I am very grateful. 

Nick made me a beautiful book of some of his favorite recipes from this website for Christmas. He did all of the layout by hand, making it a far more time-consuming - and more beautiful - book than the ones I typically order for loved ones through online photo services. It was a nice way to look back on the last several years. I still have a lot to learn, but it is encouraging to see a physical representation of how my photography has improved since the early days in 2005. I am sometimes tempted to tear everything down and reshoot it all - but other days I appreciate the steady progress this website displays. 

I hope everyone enjoyed some time off with friends and family over these past few weeks.  Have a happy and safe celebration this evening.  I look forward to sharing more photographs and recipes with you in the new year!

Mushroom Bourguignon Recipe

My first weekend back in Chicago was a snowy, blustery one. Roofs were blown off buildings, buses were traveling at a comically slow speed, and I made a trip to the nearest shoe store for some very ugly, but very waterproof snow boots. I was back in the city for a brief visit in order to interview for two winter internships with the American Library Association. I'm happy to report that I will be able to accept both of them and I'm looking forward to working with and learning from the APA and ALCTS staff members.

After my interviews, I took the train back to Champaign in order to work for a few more days at my graduate assistantship before officially leaving for winter break. Amazingly, I managed to work ahead over 45 hours this semester, which will allow me pursue other work experience with my time off from school. Campus is covered in a blanket of snow and ice, and though it is finals week, many students have already left and everything is quieting down.

Tonight, I will take my sixth train ride in six days back to Chicago - and hopefully stay put for a bit. Long days of travel and bracing cold have me hankering for warm, hearty dinners like this mushroom bourguignon.

Mushroom Bourguignon

Adapted from Smitten Kitchen

Ingredients

2 Tbl olive oil
2 Tbl butter, softened
2 lbs cremini mushrooms, in 1/4-inch slices (no stems)
1 small carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 C full-bodied red wine
2 Cvegetable broth
2 Tbl tomato paste
1/2 tsp dried thyme leaves
1 1/2 Tbl flour
1 C frozen pearl onions, peeled and thawed
Salt and pepper
Egg noodles, for serving
Sour cream
Chopped Italian parsley for garnish

Method

Heat one tablespoon of olive oil and one tablespoon of butter in a heavy saucepan over high heat. Sear the mushrooms for three to four minutes.  The mushrooms should brown, but don't cook so long that they release their juices.  Remove the mushrooms from the pan and set aside.

Reduce the heat to medium and add one tablespoon of olive oil. Cook the carrot, onion, thyme, salt and pepper for about 10 minutes or until the onions begin to brown. Add the garlic and cook one more minute.

Add the wine to deglaze the pan, and then turn the heat all the way up and reduce the liquid by half. Add the tomato paste, broth, and the mushrooms- along with any juices. Bring the mixture to a boil and then simmer for 20 minutes, or until mushrooms are very tender.

In a small bowl, mix one tablespoon of butter with the flour until smooth. Add this mixture to the stew and simmer for 10 more minutes, or until the stew has the consistency your desire. Season to taste with salt and pepper.

Serve the stew over a bowl of egg noodles with a dollop of sour cream and a small handful of Italian flat-leaf parsley.

Savory Florentine Cake Recipe

It's hard to believe that my first semester of graduate school is nearing an end. After one more class and two more papers, I'll be in Chicago working at a soon-to-be-finalized internship and falling back into familiar habits. I'm looking forward to having a bit of time to focus on a few personal projects and to running on the Chicago lakefront as I train for the Illinois Marathon in April. 

A few months ago, I received a review copy of Silvana Nardone's Cooking for Isaiah in the mail; a cookbook of gluten-free and dairy-free meals and the antithesis of my typical diet. I have a few friends with a gluten or dairy intolerance and I was drawn to some of the simpler recipes in the book. This Florentine Cake is quick, delicious, and it doesn't require any special ingredients. 

You are probably wondering why I'm posting a recipe that calls for fresh tomatoes in December. When I visited the winter farmer's market in Urbana this past weekend, one farm had some very nice greenhouse tomatoes. I bought a few with this recipe in mind. However, the dish would be great with oil-packed sun-dried tomato halves or even thin slices of winter squash.

Florentine Cake with Tomato-Garlic Gratin

Adapted from Cooking for Isaiah

(The original recipe called for 8 eggs and 1 clove of garlic)

Ingredients:

1/2 C rice cereal crumbs
3 cloves garlic, grated
1/2 tsp crushed red pepper flakes
Salt
1 Tbl olive oil, plus extra for drizzling
6 large eggs, at room temperature, lightly beaten
10 ounces frozen, chopped spinach, thawed and pressed dry
2 medium tomatoes, sliced 1/4 inch thick

Method:

Preheat oven to 350F

In a small bowl, combine the first four ingredients and set aside.

In a medium ovenproof skillet, heat the oil over medium-low heat. In a large bowl, combine the eggs, spinach, and 1 tsp of salt. Pour the egg mixture into the hot skillet, shake to even out, and place the tomatoes on top. Cook without stirring for about 4 minutes, or until the edges are set and the center is beginning to set. 

Top with the garlic crumbs and drizzle with olive oil. Bake for ten minutes or until golden and set in the center. Serve warm. 

Maple Cookie Recipe

As I biked home tonight on the last day of November through high winds and snow flurries, it suddenly seemed appropriate to start thinking about holiday cookie baking. These maple syrup butter cookies are the perfect treat as the temperature dips. It's always a bit sad to notice the last of the leaves have fallen from the trees, but I look forward to winter for clear skies, gorgeous sunsets, clementines, and time with family and friends. 

For the first time in years, I had a full week of vacation for Thanksgiving. I spent a few days in Chicago seeing off friends who are moving away, I joined my mother and my brother for a tour of our family's old neighborhood on the southside, and I spent some quality time in Logan Square.

Our Thanksgiving was small and cozy. Nick made his Chile Glazed Sweet Potatoes and I made my Molasses Pumpkin Pie with fresh pumpkin puree from our neighbor. After the holiday, my parents and I traveled a few hours south to Starved Rock State Park where we hiked through the canyons, watched hawks over the Illinois River, and read by the fireplace in the old lodge. It was a great way to relax before returning to finals, presentations, and research papers as I finish my first semester of library school.

Maple Cookies

Cookies adapted from Gourmet

Icing adapted from Homegrown Happy

Makes 5 dozen

Ingredients

Cookies:

1 C unsalted butter, softened
1 C sugar
1/2 C Grade B maple syrup
1 large egg yolk
1 tsp salt
3 C all-purpose flour

Icing:

2 C powdered sugar
1 Tbl butter, softened
4 Tbl Grade B maple syrup
1/2 tsp vanilla
1 Tbl milk (or a dash more, if necessary)

Method:

In a medium bowl, mix together the butter and sugar until light and fluffy. Add maple syrup and egg yolk, stirring well. Sift flour and salt over batter and combine thoroughly. Roll dough into a log one-foot long and wrap dough in plastic wrap. Chill until firm, at least two hours (can be made ahead).

Preheat oven to 350F

Cut dough into 1/8 inch pieces and place on a baking sheet lined with parchment or a silicone mat. Bake cookies until the edges are golden, about 12 minutes. Transfer to racks to cool. Cookies will keep in an airtight container for one week. 

For the icing, sift powdered sugar into a medium bowl. Mix in butter until smooth. Stir in maple syrup and vanilla. Add milk a bit at a time until the icing is the desired consistency. Spread a bit of icing on to each cookie and allow to set. 

Molasses Pumpkin Pie

One of the things I love most about Thanksgiving, besides family and friends of course, is the opportunity to try new recipes. Each year, I bookmark new ideas for Brussels sprouts, mashed potatoes, and dinner rolls. Though, there is undeniably some comfort in tradition. My mother always makes the turkey and I always make this Molasses Pumpkin Pie. The molasses works perfectly with the pumpkin and spices, giving it a subtle spin on the average pie. 

Molasses Pumpkin Pie

Ingredients

1 pie crust, rolled out and chilled in a pie dish
2/3 C brown sugar
1/2 C white sugar
2 Tbl flour
1/2 tsp cinnamon
1/8 tsp each of: allspice, cloves and ginger
1/2 tsp salt
1 1/2 C canned pumpkin
2 Tbl molasses
1 tsp vanilla
3 large eggs
1 C whipping cream

Method

Place a baking sheet in the oven and preheat to 450F.  Combine sugars, flour, spices and salt in a large bowl.  Add the pumpkin, molasses, vanilla and eggs and incorporate the cream last.

Pour batter into chilled pie crust and bake for ten minutes.

Reduce oven heat to 325F and bake for another 40 to 45 minutes.  The middle should be set and the sides of the pie should puff up a bit.

Allow pie to cool and serve at room temperature or chilled. 

I usually whip any excess cream with a touch of vanilla to serve along with each slice.   This pie can be made up to a day ahead, making it easy for large holiday dinners.

Happy Thanksgiving to my U.S. readers!

Fennel & Pistachio Cookies

During the holiday season, I always plan a baking project that will double as a simple gift option. Homemade cookies are sure to brighten anyone's day and these Fennel & Pistachio Cookies are a superb nontraditional option. The ingredients in these cookies might cost a bit more than your standard chocolate chip, but I'm sure you will agree that the extra few dollars is absolutely worth it when you taste them.

I'm often wary of desserts that call for citrus, but the lemon zest in this recipe is a perfect complement to the pistachio, fennel and almond flavors. I've included instructions for a very simple packaging option in this post. 

Fennel & Pistachio Cookies

Adapted from the Wisconsin Milk Marketing Board

(The only change I made to this recipe was to increase the fennel seeds slightly.)

Ingredients:

1 cup (2 sticks) butter, softened
1 1/2 cups sugar
1 egg
2 tablespoons almond extract (or amaretto)
1 tablespoons lemon zest
2 teaspoons fennel seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup pistachio nuts, chopped, plus extra for garnish

Method:

Preheat oven to 350°F. Beat butter until creamy. Add sugar and mix well. Add egg and beat well. Add almond extract, lemon zest, and fennel seeds and mix to combine.

In a medium bowl, combine the flour, baking powder and salt. Gradually add to the butter mixture and beat well. Stir in pistachio nuts (dough will be stiff).

Shape dough into one inch balls and place two inches apart on baking sheets lined with a silcone mat or parchment. Flatten balls slightly and add additional pistachios. Bake for 10 minutes or until lightly browned around the edges. Cool slightly on baking sheets and then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to one week.

Packaging

To package the cookies you will need scissors, cellophane bags, embroidery thread in the color of your choice and green cloth-wrapped floral wire. You should be able to find all of these items are your local craft store. 

I chose to use a pale yellow embroidery thread that was reminiscent of fennel blossoms. Simply hook the floral wire over at one end and wrap the thread around two fingers several times. Snip from the rest of the thread and place the bundle under the hooked wire. Wrap the hooked wire around the bundle tightly to secure it and ensure that the thread sticks up rather than out. Then, cut open the thread loops and trim the floral wire stem to your desired length.

Place your cookies in the cellophane bags and close with fennel blossom flowers. Keep your cookies in an airtight container until you are ready to give them away to ensure the best flavor. The recipe makes three dozen cookies and I was able to bake and package six gifts of half a dozen cookies in just over one hour. 

*Full disclosure: I was asked to participate in this holiday baking event by the Wisconsin Milk Marketing Board. I selected and modified this recipe, and created my own packaging. I received compensation for my participation. 

Escargot-Style Roasted Mushrooms Recipe

The autumn leaves that brightly line our streets are quickly falling and the time change marks the point in the year that I begin to plot out my days around maximizing daylight.  However, this mid-November has also greeted us with unseasonably warm temperatures, causing a brief interlude of bare legs and patio dining. 

I spent last weekend in Chicago - one of the first in quite a while - and enjoyed a Publican brunch with my family followed by a visit to the Chicago Cultural Center. The afternoon ushered in my first thoughts of the holidays and I've been thinking about my Thanksgiving menu contributions since. This simple side dish makes a great vegetarian addition to the holiday table.  Serve the mushrooms on their own or with some crusty bread to soak up the flavorful, buttery sauce. 

Roasted Mushrooms Escargot-Style

Adapted from Gourmet January 2009

Ingredients

1 lb mushrooms such as cremini or white, halved lengthwise if large
2 Tbl capers, rinsed and chopped
3 large garlic cloves, minced
2 Tbl vegetable oil
3 Tbl unsalted butter, cut into pieces
2 tsp fresh lemon juice
1/4 cup chopped flat-leaf parsley
salt and pepper

Method

Preheat oven to 450F. Toss the mushrooms with the capers, garlic, oil, and salt and pepper in a two-quart shallow baking dish. Top with butter and roast the mushrooms for 15 to 20 minutes, or until golden and tender, stirring occasionally. Toss with the lemon juice and parsley, and serve.

Green Tomato Jam Recipe

I enjoyed a merry weekend filled with new grad school friends, costumes, dance parties, and baking. I often look ahead or dwell behind instead of being present. After a week of feeling disconnected and anxious for no good reason, it was fun to dance around to soul music with a bison and a bookworm, drinking keg beer and feeling happy.

Last weekend I traveled to the Shawnee National Forest in southern Illinois for camping and hiking with a lovely woman in my program. She took part in a climbing workshop all day Saturday and I had the opportunity to hike through Jackson Falls and enjoy the fall colors, fresh air, and solitude.

When I returned to work after the camping trip, the kind and knowledgable faculty librarian I work under handed me a large bag of green tomatoes from her garden. I decided to preserve this bounty by making green tomato jam. I'm not the first to prepare green tomatoes this way, but I still felt a bit brilliant as I savored one of the best sandwiches I have ever eaten: sharp cheddar and green tomato jam grilled between slices of marble rye. 

Green Tomato Jam

Ingredients

2 lbs of green tomatoes, rinsed
3 C sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp allspice

Method

(Note: I bypassed the formal canning process and split my jam between a refrigerator and a freezer container. Can if you please, of course.)

Cut the tomatoes into eighths, trimming off the stem. (The green tomatoes I used were small to medium sized and fairly firm.  If your tomatoes are juicier, consider squeezing out the seeds and juice so your jam can properly thicken.) Combine the tomatoes with the rest of the ingredients in a large, heavy-bottomed stockpot over medium-high heat.  Bring the mixture to a boil, stirring often. Reduce the heat to medium and allow the mixture to gently simmer for about an hour, stirring occasionally. When the mixture has thickened and darkened, remove from the heat. Allow to cool before transferring to storage containers. The jam will keep for two weeks in the refrigerator. 

Halloween Candy Recipe

Looking for a fun Halloween project? Forgo the artificial flavors and wax coating of store-bought candy corn and candy pumpkins by making your own. This recipe from Gapers Block produces great results.

Halloween is one of my favorite holidays. One of the perks of living in a university town is that it isn't hard to find costume parties. It seems like it's been years since I've been around people interested in dressing up.  I'm looking forward to celebrating tonight and tomorrow in my homemade Rosie the Riveter costume.

 

Candy making is not my strong point in the kitchen, but I followed Shanna's recipe exactly and it worked out very well. I wound up with quite a bit of extra green dough after dividing it in the quantities the recipe calls for. This gave me the opportunity to make some green pumpkins and candy snakes. Though, if you want all of your candy to look more traditional, I'd recommend making slightly less green dough.

Have a great Halloween!

(Post topic from the archives.)

Apple Cake Recipe

My brother gave me a lovely bike for my birthday. While it has only been a month, I've been on it nearly every day. This gorgeous fall has been a real treat for a new rider. There are few things better than biking home from an early morning at the market with a week's worth of produce strapped to my back. I know today's wind and rain will soon become the normal state of things and I'm debating whether I'm adventurous enough to look into winterizing my bike commute. (Probably not. Though, I do run outside all winter.)

One of my courses this fall, Rare Books and Special Collections Librarianship, was a half semester course that just ended. I enjoy having some extra time during the week, but I miss the class.  We met in the the University of Illinois Rare Book & Manuscript Library and had the opportunity to view items like Shakespeare's First Folio, Beatrix Potter early editions, and even the first few versions of the Blade Runner screenplay. (Trivia: The term "replicant" only appears in later drafts). Aside from observing neat old documents, I also learned a lot about special collections security issues, preservation, and acquisitions. One of the other perks was enjoying the vast halls of old card catalogs in the main library building. 

Chicago news reports sounded the alarm last week that orchards are running out of apples. We have plenty down in central Illinois. If you are able to get your hands on some, I suggest you bake this apple cake some evening this week.  It is even better the day after it bakes and it makes a wonderful breakfast with a dollop of plain yogurt. 

I followed this recipe from sixoneseven, though I reduced the sugars to half a cup each of white and brown and I omitted the glaze. 

Herb-Roasted Squash Recipe

I always seem to wind-up lugging the heaviest pieces of produce home from the farmers market. Heads of cabbage, melons, or bags of apples. When Nick came to visit last weekend, I was grateful for the extra set of hands -- It's squash season.

We bought acorn, buttercup and butternut squash to roast for lunch, along with a Mirabelle baguette and Prairie Fruits Farm chevre -- two of the culinary perks to life in Champaign-Urbana. 

As much as I miss the city, this is the place to be for fall foliage. The reds, oranges, yellows, and greens make morning runs or evening bike rides a visually stunning experience. I feel lucky that I am only trapped in an office half of the week these days. This is the time of year I can't stand to miss.

Happy Thanksgiving to my Canadian friends. Squash bakes at the same temperature as many turkey recipes.  Throw a few of these in the oven, with or without the bird, and your home will smell amazing. 

Herb-Roasted Squash

Ingredients

1 acorn squash
1 buttercup squash
1 butternut squash
6 Tbl brown sugar*
6 Tbl butter
Fresh rosemary leaves
Fresh thyme leaves
Salt and pepper

Method

Preheat oven to 400F. Cut squash in half and remove the seeds from the cavity with a spoon, leaving only the smooth flesh. Arrange the squash halves face-up on a heavy baking sheet. Add one tablespoon of butter and one tablespoon of brown sugar to each cavity. Add the rosemary to the butternut squash and the thyme to the buttercup and acorn squashes. Season with salt and pepper.

Roast the squash for about 70 minutes. Periodically spoon the butter-sugar mixture over the rest of the squash surface to season and prevent the squash from drying out. When you can easily pierce the flesh with a knife, the squash is done. Allow to cool slightly and serve warm. Any leftovers can be tossed with pasta and parmesan for a simple dinner.

*Real maple syrup is a great alternative. 

Panzanella Recipe

The farmers at my local market are selling the last of their tomatoes, our basil plant is spending the night indoors for fear of frost, and the days are getting rapidly shorter. I realize that fall is already in full swing, but I hope you will humor me as I sneak in one last summer recipe. I've made this simple panzanella a few times over the last two months and it continues to provide a lovely balance between fresh and comforting, even as the temperature begins to drop. 

I celebrated my 29th birthday recently with a weekend visit from my parents and Nick. We enjoyed good food and drinks and spent ample time outside -- my favorite things. We made a trip out to Allerton Park to picnic, hike, and explore the estate -- and we were mesmerized by the giant Osage Apples.

Once the weekend plans were over, the visitors left, and I settled back into writing papers -- I felt a bit lonely when my actual birthday came and went without much fanfare. I've always been the type to throw a birthday party, and it felt odd to let a year go by without doing so.

Though, sometimes it is nice to be alone - to stop and be grateful for long walks, new thrift store scarves, and the opportunity to be back in school - even if I don't currently have the kind of life that is conducive to Tuesday-night-birthday-dinner-parties.

Panzanella
Adapted from Saveur

Ingredients:

1/4 C plus 2 Tbl olive oil
2 Tbl butter
3 cloves garlic, sliced
3 C of good quality, crusty, slightly stale bread cut into 1/2 inch cubes
3 C of cherry tomatoes, sliced in half
1/2 a medium shallot, thinly sliced
1/2 a medium red bell pepper, thinly sliced
2 Tbl balsamic vinegar
Salt and pepper
1 handful of fresh basil, thinly sliced

Method:

Preheat oven to 350F. Heat 1/4 cup of olive oil and the butter in a large ovenproof skillet. When the butter has melted, turn off the heat, add the garlic and bread cubes, and mix well. Place the skillet in the oven and bake for 10 to 15 minutes, stirring occasionally. When the bread is golden brown and toasted, and the garlic is fragrant, remove from the oven and set aside to cool.  

In a medium bowl, mix together the tomatoes, the remaining two tablespoons of olive oil, and the vinegar. Add salt and freshly ground black pepper to taste. 

In a large bowl, combine the bread, tomatoes and basil. Serve immediately. 

Tomato Tartine Recipe

A magnificent harvest moon ushered in autumn last night. Though, with today's 93-degree weather forecast, you'd hardly know it. I'm still reveling in late summer produce and sunny afternoons. The Urbana farmers market is one of the great benefits to my new town. It feels like more of a community event than the hurried Chicago markets I am familiar with. Strangers stop to say hello, there are nutrition education games for children, and booths with information on various community services.  It has been nice to run into professors and classmates, and even an old friend from Chicago who works on a local organic farm.

I have to admit I had forgotten how busy an academic schedule can be. It is certainly a nice reprieve from the monotonous daily grind of the last few years, but free time is scarce. I am taking four classes and working 22 hours a week - so to be fair it's not just coursework on my plate. A few readers have emailed to ask about the courses I am taking this semester. I am currently enrolled in Information Organization and Access, Reference and Information Services, Administration and Use of Archival Materials, and Rare Books and Manuscripts. I have also started as a technology volunteer at the Urbana Free Library and I was recently elected (without stiff competition) the Vice-President of the ALA Student Chapter.

It is in my character to thrive when slightly over-extended, though my days rarely feel calm. I am woefully behind on correspondence and photo editing, and I'm embarrassed to admit that I have over 1,000 posts waiting idly in Google Reader.

While I have made some wonderful meals over the last month, my most frequent has been this simple open-face sandwich that barely needs a recipe. It is a quick lunch for a busy afternoon and a great way to enjoy the unique character of different heirloom tomato varieties. I used green zebras in the photo posted here.

Tomato Tartine

Ingredients:

1 medium, flavorful tomato
2 slices of thick, crusty bread
2 Tbl mayonnaise*
good quality sea salt*
fresh ground black pepper
fresh thyme leaves

Method:

Toast the bread slices and spread with mayonnaise.  Slice the tomatoes 1/4-inch thick and arrange in an even layer over the mayonnaise. Add salt and pepper to taste. Finish with the leaves from a few sprigs of fresh thyme (or any other herb you have on hand). Serve while the toast is still warm.

*This is a great lunch to make in a pinch with ingredients you have on hand. But it is extra special with homemade mayonnaise. If you are new to making your own mayonnaise, I would recommend Molly's lovely recipe.  This is also a great dish to use any fancy finishing salts you have stocked away.  My dear friend Harold gave me a box of Ilocano Asin sea salt recently and this was the perfect way to use some of it.

Pumpkin Spice Granola Recipe

It's been nearly three weeks, and I am slowly adjusting to my new life as a graduate student in Champaign, Illinois. As I write this, a magnificent Midwestern thunderstorm is rolling over the prairie and into town, reminding me that there is much more to this great state than I often acknowledge, and that I am lucky to be able to experience it. I feel sad about the life I left behind in Chicago, disappointed that I am behind on personal projects as the summer nears an end, and apprehensive about finding my place in this new town alone. At the same time, it is exciting that the unfamiliar faces I met two weeks ago are becoming classmates, colleagues and -  slowly - friends. My courses and my assistantship are interesting, and I have enthusiasm for the projects I will be working on this year. 

As I explore my neighborhood, I've been astonished at the number of apple trees and patches of wild lavender I've found. I am adapting to the infrequent public transit and I've happily found some wonderful Asian food markets and an adequate generic grocery store within easy walking distance. I live in an actual house for the first time since I left my parent's home ten years ago and my roommates are lovely. A series of weddings and family reunions has had me traveling every weekend recently, but I am looking forward to a Saturday trip to Mirabelle Bakery and the farmers market next weekend. 

During times of transition, a good meal can provide great comfort. The first thing I baked in my new home was a batch of this simple granola. Paired with thick yogurt and a pinch of coarse sea salt for breakfast, my mornings feel a bit calmer.

Pumpkin Spice Granola Recipe

Ingredients

3 C old-fashioned rolled oats 
3/4 C roasted pumpkin seeds
¼ C ground flax seed
¾ C maple syrup 
½ C extra virgin olive oil 
½ C packed brown sugar 
1 tsp kosher salt 
1 tsp pumpkin pie spice* 
¾ C raisins

Method

Preheat oven to 300F. Mix all ingredients in a large bowl, except the raisins. Pour mixture onto a heavy baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes. Stir just enough to ensure the granola won’t burn.

When well-toasted and fragrant, remove from the oven and allow to cool. Mix in the raisins and store in an air-tight container.

(*To make your own, combine 1 Tbl cinnamon, ¾ tsp allspice, ½ tsp ground cloves, and 1½ tsp ground ginger. Be sure to measure out only 1 tsp for this recipe.)