Colcannon

The carbohydrate-phobia that swept the country a few years ago really took a toll on the lowly potato. While it is often thought to lack any kind of nutritional content, it is actually a great source of vitamin C, vitamin B6, potassium, and fiber.  Colcannon is a comforting Irish dish made of mashed potatoes and either kale or cabbage.  Many variations of this dish exist, but I like to add shallots, garlic, and sometimes a bit of grated Parmesan to flavor it.

Colcannon
Serves 4 - 6

Ingredients

4 baking potatoes, chopped into 1" cubes
2 C kale, chopped
2 Tbl olive oil
1 shallot, chopped
4 garlic cloves, minced
1 C warm milk or cream (or more to taste)
4 Tbl butter, plus extra
salt and pepper to taste

Method

Boil the potatoes in salted water until tender.  (I always leave the skins on, but feel free to modify.)  Meanwhile, heat the oil in a saucepan over medium heat and add the shallot, garlic and kale. Cook until the kale is tender and reduced in volume.

Drain the potatoes and return to the pot.  Mix in milk, butter, salt and pepper to taste. Add the kale mixture and combine well.  Serve warm with a pat of butter or a drizzle of olive oil.

Radish and Buttermilk Soup

I primarily find myself using buttermilk in baking recipes, where it's tangy flavor adds unmatched depth to biscuits or pancakes.  However, I always enjoy using the leftover portion from the quart in simple recipes that play-up buttermilk's unique taste.  This soup takes minutes to make and is wonderfully refreshing.

Radish and Buttermilk Soup
Adapted from Gourmet
Serves 2 - 3

Ingredients

1.25 C radishes, quartered
2 C seedless cucumber, sliced (and peeled if you would like)
2 C chilled buttermilk, well-shaken
1 tsp salt
1 tsp rice vinegar
.5 tsp sugar

Method

Puree all ingredients in a food processor until smooth.  Serve chilled.

Simple Broccoli Salad

 
This past Easter, my Uncles Jack and Dave hosted us for a laid-back afternoon of food and drinks.  The light in their house is gorgeous and I couldn't keep myself from taking pictures of all the beautiful food (and their Burmese cats).  One dish that I really enjoyed was a simple, sweet and savory broccoli salad that Dave made. I recently asked him for the recipe. Be sure to take the time to cut the broccoli into small, bite-sized florets.

Dave's Broccoli Salad

Ingredients

6 C of fresh broccoli florets (blanched if you prefer)
1/4 of a red onion (or to taste), thinly sliced in half inch pieces
1/2 C dried cranberries
1/2 C sunflower seeds
1/2 C mayonnaise
sugar
1 Tbl cider vinegar

Method

Toss the first four ingredients together in a medium sized bowl.  To make the dressing, combine the mayonnaise and vinegar with sugar to taste (the dressing should be slightly sweet).  Make enough dressing to thinly coat all of the broccoli.  Toss the dressing with the other ingredients.  Cover the salad and chill in the refrigerator for about an hour.   Before serving, toss the salad to re-distribute the dressing.

As requested, a photo of one of their cats.

Pear and Pepper Relish

After a weekend snowstorm, we are (hopefully) watching the last of the snow melt here in Chicago. The few blissful weeks before the scorching summer sun arrives will usher in outdoor seating at restaurants, community gardens, margaritas on our back porch, and long hikes through neighborhoods coming back to life.

The changing seasons also mean that cookout weather will soon arrive. Nick recently came across The Great American Hot Dog Book by Becky Mercuri and her recipe for Blackie's Deep-Fried Dogs and Pear-Pepper Relish caught his eye.  Blackie's is a famous hot dog stand in Cheshire, Connecticut and is just one of the well-known stands featured in Mercuri's  book.  We made the relish recently and were very pleased with the results.  Without straying too far from a true sweet relish, the addition of pears and hot peppers gives this recipe a unique and dynamic flavor.

Blackie's Pear-Pepper Relish

Adapted from The Great American Hot Dog Book

This makes about four cups of relish.  The relish will keep in a tightly sealed container, refrigerated, for several weeks.

Ingredients

4 Bartlett pears

2 large onions

2 green bell peppers

1 red bell pepper

1 jalapeño (feel free to use a spicier pepper)

Boiling water, a few cups

1.5 C sugar

2.25 tsp mustard seeds

.75 tsp ground allspice

.25 tsp ground cinnamon

.75 tsp turmeric

1 Tbl salt

1.5 C white vinegar

.5 C water

Method

Chop the first 5 ingredients and put in a large colander.  Over the sink, pour the boiling water over the chopped ingredients.  Drain thoroughly and add to a large stock-pot.

In a medium bowl combine the sugar, seeds, spices and salt.  Add the dry mixture to the stock-pot and mix thoroughly with the chopped ingredients. 

Add the vinegar and water and bring everything to a boil.  Turn down the heat and allow to simmer for about 20 minutes.  Your house will smell delicious. When the relish is cooked to your liking, remove from the heat and allow to cool before refrigerating.

Tsoureki

From the archives.

Tsoureki (also called Lambropsomo) is an egg-rich Greek Easter bread that is traditionally served at the Resurrection Meal.  This meal marks the end of fasting for the Greek Orthodox Church and is often also comprised of an offal-based soup and a salad.  The dough is braided, sprinkled with sesame seeds and baked with partially boiled, red-dyed eggs to represent the blood of Christ.

There are dozens of Tsoureki recipes.  Some are flavored with orange peel and anise, others with sweet and sour mahlepi cherry spice, or with savory ingredients like the onion that I used in this recipe.

In order to avoid the color from the eggs running into your bread (like mine did), check Greek grocery stores around Easter time to find extra strong red dye.  Alternatively, soak or boil the eggs with onion skins to produce a lighter red, all-natural dyed egg.

Tsoureki
adapted from Alberto at Il Forno

Ingredients

3.75 C unbleached all-purpose flour

1.25 C milk, at room temperature or a bit warmer

1 package active yeast

.5 C onion, finely chopped

6 Tbl butter, (soften 5 Tbl)

3 eggs, plus 2 egg yolks

1 tsp salt

1 Tbs honey

1.5 Tbl sesame seeds

Method

To make the starter: In a medium sized bowl combine 1.5 C of the flour,  4/5 C of the milk and the package of yeast.  Mix well and allow to sit in a warm location until bubbly and doubled in size (about 45 minutes).

Cook the onion with 1 Tbl butter over medium heat, until the onion is translucent.  Set aside.

Boil 2 of the eggs for about 5 minutes (they will cook more in the oven) and dye red.  Set aside.

Knead the starter with the remaining 2.5 C of flour, salt, honey, 1 egg and enough milk for the dough to just come together (about 3 Tbl).  The dough should be quite firm.

Add the the onion and the remaining butter 1 Tbl and at a time. Work the butter into the dough until it becomes shiny and elastic, (about 10 minutes). Cover the dough and leave to rise in a warm place until doubled in bulk (about 1 hour).

Once doubled, divide the dough into 4 equal piece.  Roll three of the pieces into ropes about 24 inches long. Roll the fourth piece into a rope about 48 inches long.  Due to the elasticity of the dough, it is easiest to roll each piece a bit at a time, allowing it to rest as you roll the other pieces.

With slightly wet hands, braid the three 24 inch pieces together (the moisture will help the pieces stick together).  Move the braid to a greased cookie sheet or a Sil-Pat mat and tuck the ends under.  Place the boiled, dyed eggs on top of the braid and wrap the longest piece of dough around the eggs to secure them (see the picture above). Gently cover the dough and allow to rise for 1.5 to 2 hours.

Preheat oven to 400F

Glaze with the egg yolks and sprinkle with sesame seeds.

Bake for 30 - 40 minutes.

Matcha Pancakes

From the archives.

There's nothing like a warm pancake on a cold morning.  My father, while he doesn't cook much, has a curious natural talent for breakfast foods.  His pancakes were a common feature on weekend mornings when I was growing up and they always included fresh sliced strawberries and real maple syrup.

I find myself craving warm, butter-fried dough in the winter months. I recently shared my recipe for savory Chive & Sour Cream Waffles with you.  In keeping with this theme, here is my recipe for fluffy Matcha Pancakes.

Matcha Pancakes

Ingredients

1.5 C flour
2.5 tsp baking powder
1 tsp salt
3 Tbl sugar
1 Tbl matcha powder
.25 tsp ground ginger
.25 tsp ground cinnamon
1 C milk
3 eggs
4 Tbl unsalted butter, melted and cooled (plus more for greasing the pan)

Method

Whisk or sift together all dry ingredients in a medium sized bowl.
Whisk wet ingredients in another medium sized bowl.
Add the dry ingredients to the wet ingredients and gently mix until the batter just comes together. Do not over mix or your pancakes will be flat and dense.
Let batter sit for at least 15 minutes.

Heat a pan on low-medium heat.  Melt some butter in the pan.  I used my crumpet rings to give these pancakes their uniform shape and height.  If you are doing so, be sure to grease the insides of the crumpet rings as well. (Crumpet rings are also great for cooking uniformly shaped eggs.)
Fill the crumpet rings halfway with batter.
When bubbles begin to form on the tops of the pancakes and the bottoms have nicely browned, flip them.
Cook about one more minute or until golden brown.

I mixed together some vanilla yogurt and a few pinches of matcha powder to make a complimentary topping. A small dusting of matcha powder over the pancake stack makes for a pleasing presentation. Real maple syrup or fresh fruit would also work well.

Savory Waffles with Pea & Chive Soup

From the archives.

The weather in Chicago has been keeping residents on their toes.  Over the last couple weeks we have experienced snow, rain, hail, thunderstorms, blinding fog and temperatures ranging from the mid-50s to well below zero. There are lakes of slush and water at every crosswalk, and small mountains of snow marking the property lines of the few residents who shovel. I have been wearing my unfashionable, yet well-loved Asolo hiking boots in order to make my commute from Logan Square to the Ukrainian Village sure-footed and waterproof.

Here is a perfect pairing of recipes for these unpredictable winter nights.

Chive & Sour Cream Waffles
Makes 12 Waffles

Ingredients

1 C unbleached all-purpose flour
3/4 C yellow cornmeal
1 tsp sugar
1 Tbl baking powder
1/2 tsp salt
1/4 stick butter-melted
1 C milk- warmed
1/2 C sour cream
3 large eggs at room temp.
1 Tbl mustard
1 Tbl chopped fresh chives
1 Tbl grated Cheddar cheese

Method

Combine all dry ingredients (including chives and cheese) in a large
bowl.  Make a well in the center.

In a separate bowl combine all wet ingredients, beating eggs thoroughly.

Add wet ingredients to the well of the dry ingredients and mix until
just combined.  Do not over-mix.

Let rest for 10 min.

Heat waffle iron.

Place 1/4 C of batter onto each waffle portion and cook for 3-5 min.
or until steam ceases to escape from the iron.

Pea & Chive Soup
Serves 6

Ingredients

1 small onion, finely chopped
2 Tbl butter
1 potato, peeled and cut into 1/2 inch pieces
1 tsp salt
2 lbs frozen peas
5 C vegetable stock
1/4 C chopped chives (reserve some for garnish if you wish)
1/2 C milk
1/2 C sour cream

Method

Melt the butter over medium heat and cook onion in a large, deep
skillet or stockpot until tender. About 2 min.

Add potato and salt and cook about 2 min. more.

Add 3 C stock, cover, and let simmer for about 10 min.

Add peas and simmer uncovered for 3 min. or until peas are tender.

Stir in the chives and the remaining 2 C of stock.

Remove from heat and blend with an immersion blender--strain if desired.

Whisk in milk and sour cream.  Season with salt and pepper.
Reheat if needed but do not allow to boil.
Garnish with a few chives and a dollop of sour cream.

Sesame Baked Tofu

Rich and nutty pieces of baked tofu are perfect for adding to stir-fry or curry dishes, but they are also delicious on their own.  Extra-firm tofu will hold up well to the marinating called for in this recipe, though some types of firm tofu will work fine as well. If you are worried that your tofu is too delicate, wrap the tofu slices in clean tea towels, place a plate on top, and a heavy pot or bag of flour on top of that.  Let sit for half an hour.  As the water in the tofu is absorbed into the towels, the tofu will become sturdier.  Dark sesame oil is made from toasted sesame seeds and gives this dish a deeper flavor.  Light sesame oil can also be used.

Sesame Baked Tofu

Ingredients

1 lb extra-firm tofu, patted dry and cut into slices 1/2 inch thick
6 Tbl soy sauce
3 Tbl dark sesame oil
3 Tbl vegetable oil
3 garlic cloves, minced
1.5 tsp fresh ginger, minced
2 Tbl sesame seeds

Method

Whisk together all of the ingredients except for the tofu and sesame seeds in a medium bowl.  Place the tofu slices in a baking dish large enough to lay each piece flat and then pour the marinade over them.  Cover and place in the refrigerator for about 8 hours, turning the tofu slices over halfway through.

Preheat the oven to 400F and bake for 30 minutes.  Flip slices and bake for another 30 minutes or until a very deep golden brown. The marinade should be completely absorbed. Remove from the oven and sprinkle with the sesame seeds. The tofu will keep in the refrigerator for two days.

Miso Coleslaw Salad

From the archives.

A simple miso soup is one of my favorite winter meals.  Miso paste will keep in the refrigerator for at least six months (or some same, indefinitely), but from time to time I like to look for new ways to use it so that I can justify the purchase of a new jar. Some time ago I created the following miso salad and it has remained one of my favorite sides.  It is creamy and satisfying, and takes just minutes to put together.

Miso Coleslaw Salad
Serves 4

Ingredients

1 Tbl canola oil mayonnaise
1/2 Tbl rice wine vinegar
1 tsp sugar
1 Tbl yellow miso
1 tsp fresh ginger - grated
salt & pepper
2 C shredded vegetables

Method

Mix all but the last two ingredients together, season to taste with salt and pepper, and toss with the vegetables.  I prefer a thinner dressing, so you may want adjust some ingredients to achieve your desired consistency.

Apple Butter

During high school I worked seasonally at a local apple orchard.  I was employed in various capacities including tree pruning, conducting pony rides for children and working in the storefront. Autumn is my favorite time of year and while I was never thrilled about getting to work early on a Saturday morning, I would trade that fresh autumn air for my current stuffy office in a heartbeat (though, this doesn't hold for my wages).

One of the other perks of working at the orchard was unlimited access to some of my favorite foods: apples, apple cider, apple cider donuts and apple butter. I am still searching for an apple cider donut recipe that compares to those I used to enjoy, but I think I may have found a formidable replacement for the apple butter of my adolescence.

A few months ago I had the opportunity to sample the fabulous Fig-Sesame Spread from cmbsweets.  When I found a post on 101cookbooks featuring the woman behind cmbsweets and her recipe for apple butter, I was certain it would produce delicious results, and it did.  I used granny smith apples and about half again as much lemon juice.  This tartness cuts the sugar just enough to ensure that the final product stays under my overly-sweet-threshold and that the apple butter comes close to matching the flavors that I fondly recall from years ago.

*Update*  Ms. Carolina B contacted me after this post to tell me that we Chicagoans can now buy cmbsweets products at three locations: Fox & Obel, Southport Grocery and Dave's Specialty Foods in Mt. Prospect!

Today marks 3 years since I created Pro Bono Baker.  Thank you to everyone who has inspired me with new recipes and given me advice as I continue to learn more about cooking and photography. I never would have imagined that this little catalog of my personal exploits would lead to meeting so many amazing individuals. I met many of you at the BlogHer Conference, some around Chicago, others more informally at book signings or talks and even a few in international locations. 

To date I have had the opportunity to spend time with the following in some capacity:
100 Peaches Project
101 Cookbooks
A Veggie Venture
Anali's First Amendment
Austinist
Blue Kitchen
Cardamom Addict
Chow
CookThink
Daily Eats
Eating on Jitneys
Eggbeater
Fat Free Vegan
Food & Thoughts
Food Migration
Gaper's Block: Drive-Thru
Gastronaut
I Ate a Pie
Inadvertent Gardener
Inquisitive Palate
Kalyn's Kitchen
Kung Foodie
La Tartine Gourmande
Libations
Little Spatula
My Vegetable Blog
Once Upon a Feast
One Hot Stove
Oswego Tea
Pinch My Salt
Simply Recipes
Still Life With...
The Pioneer Woman Cooks
This Mama Cooks
Two Bites in Suburbia

I look forward to adding to this list!

Mirabelle Bakery

(Mirabelle Bakery's Seeded Boule)
Many of my weekends over the past few months have started aboard a southbound train that deposits me 150 miles away from home in Champaign, IL.  Nick returned to finish his last year at the University of Illinois and we have been traveling back and forth to see each other since September.  We weren't particularly thrilled about the prospect of spending time in a central-Illinois college town, but the discovery of Mirabelle Bakery made it all a bit easier.

(Mirabelle Bakery's Onion and Rosemary Foccacia)
The bakery is closed on Sundays, so nearly every Saturday morning we make the half mile walk from Nick's apartment to downtown Urbana.  We stop at Strawberry Fields, the local natural foods store, for coffee and head up the street to wait in the perpetually-crowded storefront of Mirabelle.

(Mirabelle Bakery's Coffee Cake)
We always select something to eat immediately on the park bench outside, and often purchase a loaf of fresh baked bread to accompany our dinner.  I am a glutton for traditional breads, and Mirabelle may have the finest baguettes that I have ever encountered in the United States.

(Mirabelle Bakery's German Chocolate Pastry)
The only complaints I could possibly muster about Mirabelle would be their coffee which is a weak and pedestrian variety tucked away in a self-service corner.  But, I do visit for the breads and pastries and I would not suggest that they turn their attention away from these incredible offerings.

(Mirabelle Bakery's Onion Roll)
My favorite pastry of all is the Mirabelle Bakery Onion Roll.  The roll is soft and buttery, stuffed with poppy seeds, sour cream, red onions and an indescribable, delectable savoriness that makes my mouth water just thinking about it.  If you have occasion to visit Mirabelle Bakery, this would be my first suggestion to sample.

(Mirabelle Bakery's Pesto, Tomato and Goat Cheese Foccacia)
If you have a heartier appetite, their foccacia servings are huge and easily make a meal.  The crumb is chewy and tender and the toppings are always very fresh.

(Mirabelle Bakery's Seeded Boule)
The other two highlights of Champaign-Urbana have been the Blind Pig, a beautiful bar with over 21 taps and Prairie Fruits Farm goat cheese.

(Prairie Fruits Farm Herbes de Provence Goat Cheese)
This locally produced goat cheese can be purchased at Strawberry Fields, and while a bit pricey (about $7 for 6 oz.), it is worth every penny.  We do not have a car available to us, but I am hoping to find a way to make a trip out to the creamery in the spring, if the owners will have me, to see the farm's operation first hand. I often fantasize about making my own goat cheese and it would be fun to see a local example.

While we would both rather be living a normal life back in Chicago, it has been fortifying to find these high-quality, local and affordable establishments in a town with too many trashy sports bars and fast-food chains.  I have to admit that I didn't expect to miss things about Champaign-Urbana, but I will.

For an inside look at Mirabelle Bakery and to learn more about the food in Champaign-Urbana from a well-versed resident, visit the lovely blog Champaign Taste.

Mirabelle
127 W. Main
Urbana, IL 61801
217/384-6460

Banana Muffins

From the archives.

These golden brown muffins owe their airy crumb and glossy exterior to egg whites used in place of full eggs (it also makes them healthier too, but that's not really the point).  Serve them warm with butter or jam for a delicious breakfast or in addition to a brunch menu.

Banana Muffins
Makes about 12 muffins

Ingredients

1 C sugar
4 egg whites
1/2 C butter, softened
2 ripe bananas
1/4 C milk
2 C flour
1 tsp baking powder
1/2 tsp baking soda

Method

Preheat oven to 350F and butter a muffin pan.

In a large bowl mix the butter, sugar and egg whites.

In a second bowl mash the bananas and milk together.

In a third bowl mix the flour, baking powder and baking soda.

Add the one third of the banana mixture to the butter mixture - combining gently.  Add one third of the flour mixture to the butter mixture - combining gently.  Repeat until all ingredients have been incorporated.  Do not over-mix.

Pour batter into the prepared muffin tin and bake about 40 minutes. 

Red Pepper, Spinach and Feta Quiche

My family celebrated Christmas on Sunday at my parent's house.  We slept in, opened gifts (my little brother, the Mac Genius, gave me an iPod Touch!), served dinner for 13 people and ended the night with drinks and the company of a few old friends who stopped by. 

I only made one dish for Christmas dinner this year: A red pepper, spinach and feta quiche.  This is one of my favorite standby recipes.  It makes a quick and beautiful dinner or a lovely addition to a larger feast that vegetarians can enjoy as a main dish.  And, it couldn't be simpler to prepare.

Red Pepper, Spinach and Feta Quiche
Adapted from Gourmet Magazine

Ingredients

1 deep dish pie crust
1 Tbl olive oil
2 C packed fresh spinach, washed and trimmed
1/3 C sliced red bell pepper
3 eggs
1/2 C heavy cream
6 oz feta cheese, crumbled
salt and pepper

Method

Preheat oven to 425F, place a baking sheet on the middle rack.

Place prepared pie crust in a deep dish pie pan. 

Over medium heat, sauté bell pepper in oil for one minute.  Add spinach and sauté until wilted.  Season pepper and spinach mixture with salt and pepper.

In a medium bowl, whisk the eggs and cream together.

Arrange feta over bottom of pie shell, place pepper and spinach mixture on top.  Pour egg and cream mixture over the other ingredients.

Bake on the baking sheet for 15 min.

Reduce heat to 350F and bake another 20 minutes, until set.  Watch carefully so that crust does not burn.

Serve warm or cool.

Pane Al Cioccolato

From the archives.

This decadent bread should be made with high quality dark chocolate.  Serve warm slices with mascarpone cheese for an absolutely heavenly treat.

Pane Al Cioccolato

Adapted from Bread by Christine Ingram and Jennie Shapter

Ingredients

3 C unbleached white bread flour
1 1/2 tbl cocoa powder
1/2 tsp sea salt
2 tbl caster sugar
1 envelope yeast
1 C lukewarm water
2 tbl butter--softened
3 oz high quality chocolate--coarsely chopped
Melted butter for brushing

Method

Sift flour, cocoa powder, and salt together in a large bowl.
Stir in the sugar.
Make a well in the center.

Mix the envelope of yeast with 4 tbl of the lukewarm water. 
Allow to sit for about 10 min. or until frothy.
Add this mixture and the remaining water to the well and gradually mix into a dough.

Knead in the butter and transfer to a lightly floured surface to knead until smooth and elastic, about 10 min.

Place in a lightly oiled bowl and cover with clear film. 
Leave to rise in a warm place until doubled in bulk (about 1 hr).

Turn out on to a lightly floured surface and gently deflate. 
Gently knead in the chocolate.
Cover again with film and leave to rest about 5 minutes.

Shape and place into the desired cookware. (I shaped into a round and placed in a lightly greased Pyrex bowl to bake.)
Cover and leave to rise in a warm place until doubled in bulk (about 45 min).

Bake in a preheated oven at 425F for 10 min.
Reduce temperature to 375F and bake for about 30 min.

After baking, brush the top with melted butter and cool on a wire rack.

(If you choose to make two small loaves with this recipe instead of one, be aware that the baking time should be reduced about 10 min. Watch carefully.)

Broccoli and Apple Soup

That may sound like an odd combination to you, but I assure that the broccoli and apple flavors marry beautifully in this soup.  Several years ago, my friends James and John threw a large-scale dinner party and served this, though they wouldn't tell us the ingredients until afterwards.  The apple provides a subtle kick to the otherwise flat taste of the cooked broccoli.

Broccoli and Apple Soup

Serves 4

Ingredients

5 C Broccoli

3 Tbl butter

2 granny smith apples - peeled, cored and diced

1 red onion - diced

3 C vegetable stock

1/3 C sour cream

Salt and pepper

Method

Separate broccoli into florets and dice the stalks.  Melt the butter in a large stock pot over medium heat.  Add the broccoli stalks, onion and apple and cook for 5 minutes or until the onion is soft.

Add the stock and broccoli florets.  Bring to a boil.  Reduce heat, cover and simmer for about 10 minutes.

Puree the soup in batches in a blender, or use an immersion blender, until the soup is the desired consistency. 

Season with salt and pepper and stir in the sour cream.

Thanks to John for providing me with the recipe that I based this on.

Rosemary Cornmeal Shortbread

I worked from home yesterday and between grant research and writing appeal letters I decided to bake some cookies.  These cookies are both sweet and savory - a winning combination in my book.  I based my recipe off of one from the Martha Stewart website and a recipe from Kiss the Hem of Her Apron, a lovely food site that is new to me.

Rosemary Cornmeal Shortbread

Makes 1 dozen

Ingredients

1/2 C (1 stick) butter, softened

1/3 C sugar

1/4 C pine nuts

1/4 C shredded Parmesan cheese

1/2 Tbl of dried rosemary, finely ground with a mortar and pestle

4 cracks of fresh black pepper

3/4 C all-purpose flour

1/2 C cornmeal

1 tsp salt

Method

Preheat oven to 300F

Mix butter and sugar together in a large bowl until creamy and smooth.  Add pine nuts, Parmesan, rosemary and black pepper.  Stir to combine.  Add flour, cornmeal and salt.  Stir to combine. 

Form into 12 disks with your hands and place on a prepared baking sheet (I use a Silpat mat). I  spooned a bit of sugar and kosher salt (very little salt) on top of the cookies before baking.

Bake about 25 minutes or until the cookies are golden brown and make your house smell amazing.  Allow to cool on a wire rack.  These cookies will keep for several days in an airtight container.

Squash Dinner Rolls

During my last year at Reed College in Portland, Oregon, my roommate Tamara and I were invited to have Thanksgiving with our friend Erik, his father and his step-mother.  The food was incredible and a welcome change for the three of us students.  Michael and Lorie were wonderful hosts and it was an evening full of excellent conversation and warmth.  It was always sad to be unable to fly home for Thanksgiving, but the hospitality that I found in other homes and with new friends on those occasions is something that I will never forget.

Another thing that I will never forget are Lorie's incredible squash rolls.  I had always regretted leaving that day without requesting the recipe, so this year I asked Erik to put me in touch with her.  Not only did I receive the recipe, I was also treated to a lovely story:

"When I was first making this recipe, I was ... doing subsistence farming in northern British Columbia. So they were made with Hubbard squash that we grew in our garden and with flour that we ground each morning as we waited for the cabin to heat up, and of course they were baked in a wood-burning stove."

That sounds like such an inviting environment, especially as I am bracing myself for another dark, city winter.  These rolls are delicious anywhere, but I bet they were particularly comforting when baked in a wood-burning oven.  Thank you very much to Lorie for introducing me to these rolls and for providing me with the following recipe.

Squash Rolls
from The Garden Way Bread Book, A Baker’s Almanac by Ellen Foscue Johnson

Makes about 2 dozen rolls

Ingredients

1 C milk
¼ C maple syrup or honey
4 Tbl sweet butter or light oil
2 tsp salt
1 C cooked winter squash (fresh or frozen)
(You may also use pumpkin, fresh or canned.)
1½ Tbl dry yeast
(or 1 Tbl dry yeast + 1 C sourdough starter)
¼ C warm water
½ tsp sugar or honey
2 eggs
1 tsp grated orange peel or ¼-½ C sautéed onion
6 ½ C unbleached white flour, approximately

Method

In a saucepan scald the milk. Add the maple syrup, butter, salt, and squash, stirring to mix well. Let sit until lukewarm.

In a large bowl dissolve the yeast in the warm water with the ½ teaspoon sugar or honey. When it is bubbly, add the cooled milk-squash mixture, eggs, orange peel and 2 2/2 cups of the flour. Beat with an electric mixer 2 minutes or at least 200 strokes by hand. Gradually add enough more flour to make a dough that pulls away from the sides of the bowl and is stiff enough to knead.

Turn the dough out onto a floured board and knead until smooth and elastic, sprinkling with a little more flour if it remains sticky.

Put the dough into a buttered bowl, turn to coat all sides or brush the top with melted butter. Cover and let rise until doubled in bulk.

Punch the dough down, turn out onto a floured board and knead a few times to press out air bubbles. Cut into pieces about the size of eggs, cover and let rest for 10 to 15 minutes. Form into rolls of whatever shape you wish (the easiest is to make balls and put in buttered muffin tins). Brush the tops with melted butter and let rise, lightly covered, until not quite double in size.

Preheat the oven to 375 degrees F. Bake 15 minutes, or until done. Break one open to test. Do not over-bake. Serve hot, or, if you plan to save then until the next meal or freeze, bake for a slightly shorter time, cool on a rack and re-heat.

Thank you Lorie!

Pumpkin Pie

I spent Thanksgiving day at my parent's house along with Nick, my brother Evan and my grandmother Arlene.  Nick and I spent the better part of the day preparing the food and then enjoyed a lazy night watching Planet Earth in front of the fireplace. 

I will post some photos and recipes of the other dishes we made soon, but I wanted to quickly share these pictures of the pumpkin pie I made Thanksgiving morning.

I love pumpkin pie.  I find many sweets cloying, but the earthy, silky taste of this simple pie is a winter favorite.

There are dozens upon dozens of dressed-up recipes out there, but here is the basic recipe that I prefer to turn to.  Feel free to embellish as you see fit.

Classic 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.

On a side note, I was pleased to find a (very brief) mention of my website in the Sacramento Bee recently.  Follow the link or download here: Download SacBee.doc

Cheddar Gougères

From the archives.

If you are looking for a quick appetizer to keep your guests entertained this week, Cheddar Gougères are a delicious option. These airy, eggy, crusty puffs of pâte à choux are delicious right out of the oven. It might take a few attempts to get the pâte à choux the right consistency, but once it comes out correctly it will be simple in the future.  Try a test run tonight and enjoy them warm with a salad or soup.

Traditionally, gougères are made with Gruyère cheese.  I enjoy the bite of sharp Cheddar, but feel free to use any cheese that will grate well and is of a similar fat content.  You may also want to try adding fresh herbs such as dill, rosemary or chives.

Cheddar Gougères
Adapted from Party Appetizers by Tori Ritchie

Makes about 40 - 50 Gougères.  (This is a lot.)

Ingredients

1 C water

8 Tbl unsalted butter, cut into pieces

1/2 tsp salt

1 C flour

4 eggs

1 1/2 tsp mustard powder

1/4 tsp cayenne pepper

1 1/2 C shredded sharp Cheddar cheese

Method

Preheat oven to 375F and line two baking sheets with Silpat mats or parchment paper.

Combine the water, butter and salt in a heavy saucepan over medium-high heat.  Cook, stirring to combine until the butter is melted.

Increase the heat to high and bring to a boil.

Turn off the heat and add the flour.  Stir vigorously with a wooden spoon until the mixture comes together and pulls away from the sides of the pan.

Remove the pan from the stove and allow the mixture to cool for 5 minutes, do not stir.

Add the eggs one at a time, beating with the wooden spoon to fully incorporate after each addition.

With each addition, the dough will look glossy at first, but eventually regain its texture and stick to the sides of the pan again.

Once all of the eggs have been added, add the mustard powder and cayenne and beat to incorporate.  Then add the cheese and beat to incorporate.

Scoop one-inch balls of the dough onto the prepared baking sheets, leaving about one-inch between them.

Bake until the gougères are puffed up and golden, about 25 minutes.  For best results, rotated the baking sheets half way through.

Brussels Sprouts with White Beans

I'm a bit embarrassed to admit that I ate my first Brussels sprout a mere 5 years ago.  I'm not entirely sure why these delightful vegetables get such a bad wrap, or why I unwittingly fell for it.  Though, I do know that Brussels sprouts have become one of my favorite fall vegetables.

I've also recently become obsessed with the buttery, nutty cannellini bean.  On many evenings over the past few months I have enjoyed the beans simply warmed in butter and seasoned with salt and pepper.  I was pleased to find a recipe recently that combined both of these ingredients.

Brussels Sprouts with White Beans

adapted from Bon Appetit

Serves 8 as a side or 2 as a main dish.

Ingredients:

2 pounds fresh Brussels sprouts, cleaned and halved

6 cloves of garlic, smashed

1 can of cannellini beans, drained and rinsed

1 cup vegetable broth

3 tbl olive oil

1 tbl butter

2 tbl shredded Parmesan cheese

2 tbl pine nuts

4 strips of bacon (I used vegetarian bacon.  If you use regular bacon, you could cook it first and fry the Brussels sprouts in the fat for a richer flavor.)

salt and pepper

Heat 1 tablespoon of oil in a skillet over high heat.  Add half of the Brussels Sprouts and cook until browned, about 5 minutes.  Transfer to a large bowl and repeat with the second half. 

Heat the last tablespoon of oil over high heat.  Add the garlic and stir constantly until brown (not black). 

Add the vegetable stock and Brussels sprouts, cook for 3 minutes.

Add the beans and butter and cook until liquid is reduced, abut one more minute. Season with salt and pepper.

Transfer to a large bowl and mix in bacon, Parmesan and pine nuts.  Serve warm.

While this would make a lovely side dish, it also makes a great meal for a chilly night.