Chocolate Beet Cupcakes with Goat Cheese Frosting

Today marks the fourth year of Pro Bono Baker.  Through a pleasant path of various apartments, relationships, jobs and adventures, I can't think of anything in my adult life that I've stuck with quite as long -- except perhaps college -- and even then I transferred. I've gushed about all the wonderful friends, recipes and stories this site has provided me with on previous birthdays.  This year, I'll leave it at a simple thank you to everyone who visits, both quietly and conversationally.   This wouldn't be nearly as fun without your company.

To celebrate, I made a recipe that I've been mulling over for the past month or two: Chocolate Beet Cupcakes with Goat Cheese Frosting. This treat is seasonal and packed with antioxidants.  Not a bad way to enjoy the new year.

Chocolate Beet Cupcakes

Ingredients

1 C roasted beet puree (about two medium beets)*

.5 C unsalted butter, melted

1 C sugar

.25 C brown sugar

2 eggs

.25 C milk

.75 C flour

.5 C unsweetened cocoa powder

1 tsp baking powder

.25 tsp salt

Method

Preheat oven to 350F

In a large bowl mix together the beet puree, butter, sugars, eggs and milk.  In a medium bowl mix together the remaining ingredients.  Add the dry ingredients to the wet ingredients and combine until you have a smooth batter.  Fill muffin cups two-thirds full and bake for 25 minutes at 350F, or until a toothpick comes out clean.

*Roasting makes the beets sweeter.  To roast, rinse the beets and cover with foil.  Roast in the oven at 375F for about an hour, or until easily pierced with a fork.  Let cool slightly and chop off the root end.  Rub with your hands to remove the skins.  Roughly chop and puree in a food processor.  It's okay if the puree is slightly chunky.

Makes about 12 cupcakes.  They will stay moist over-night.

Goat Cheese Frosting

Adapted from the gorgeous Harvest Cake at The Kitchn.

Ingredients

5 oz goat cheese, at room temperature

3 oz cream cheese, at room temperature

.5 C powdered sugar

.25 C pure maple syrup

Method

Beat together the cheeses until smooth.  Add the powdered sugar and mix until smooth.  Finally, add the syrup and mix until blended evenly.

Napa Cabbage Salad

After years of hoarding cookbooks that I rarely use as anything but reading material, I've surprised myself recently by turning to their recipes more and more.  When my mother asked me to make a salad for our Christmas dinner, this simple dish from Alice Waters caught my eye.  Cabbage and apples go together almost as well as snow on Christmas. Throw in some nuts, cheese, and a creamy dressing and you have a crisp salad that will brighten any winter table. 

Napa Cabbage Salad

Adapted from Chez Panisse Fruit

Serves 6

Ingredients

1 small savoy cabbage
1/3 cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
Salt and pepper
1/3 cup olive oil
2 tablespoons heavy cream
2 Granny Smith apples
1/2 cup crumbled blue cheese

Method

Discard the outer leaves of the cabbage.  Cut in half and remove the core.  Thinly slice the the remaining cabbage.

Toast the walnuts until fragrant over medium heat.  When toasted to your liking, coarsely crush the walnuts with a mortar and pestle.

In a medium bowl, mix the vinegar, lemon juice, some salt, and a generous amount of pepper. Whisk in the olive oil and then the heavy cream. Taste and adjust the acid and salt as desired.

Thinly slice the apples.  Toss the cabbage, apples, walnuts, and blue cheese with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.

Homemade Peppermint Patties

This post is the last in a series of three on edible handmade gifts. You can find the first post on homemade vanilla extract here and the second post on infused vodkas here.

Peppermint patty candies are festive and, believe it or not, incredibly simple to make.  They only call for a few ingredients, making them easy to turn out quickly and cheaply.  In a matter of 30 minutes, you too could have your own tin of these easy chocolate treats that serve as a great last minute gift.

I came upon this recipe over at The Kitchn earlier this month and was surprised how easy it seemed.  I made a batch last week with great success and decided to double it and give these chocolates as gifts. 

I only made one slight change.  Where the recipe calls for refrigerating the filling for 20 minutes, I popped it in the freezer.  I refrigerated the first time around and the filling became gooey and misshapen when I tried to coat it in the melted chocolate.  In my experience, there was no discernible difference in the texture of the filling in the final product using either method.

I had some cellophane bags that I was planning to wrap these in, but I was lucky to see this quick guide to making gift boxes at Heather Bailey's beautiful, color-drenched site.  While the original project is intended for gift cards, they perfectly fit three or four chocolates. 

I didn't have any fancy paper, but I did have some plain heavy card stock sitting around.  I printed ten of these out, cut them with regular scissors, and scored the folds with an empty mechanical pencil. Some pink tissue paper and a decorative stamp completed the packages.

Nick was also making candy this weekend. He had the ingenious idea to make a Twix style candy bar with pistachio butter. He made shortbread cookies, processed pistachios into a butter, and dipped the whole thing in semi-sweet chocolate.  Delicious! 

Handmade gifts might take longer to prepare, but it is a lot more satisfying than selecting a regular store-bought item -- and quite a bit cheaper too.  I hope you have enjoyed this edible handmade gift series.  These new projects are sure to be holiday staples for me for years to come.

Happy holidays everyone! 

Infused Vodka

This post is the second in a series of three on edible handmade gifts.  You can find the first post on homemade vanilla extract here and the third post on homemade peppermint patty candies here.

My friend Harold, who used to guest post on Pro Bono Baker when this site was primarily dedicated to Chicago Bakery Reviews, makes excellent infusions.  He is fervently opposed to the notion that infusions have to sit for weeks on end, and creates most of his in under 30 minutes. 

Harold and I recently shared a warming winter meal at Russian Tea Time here in Chicago where we enjoyed a hearty spread of vareniky, Uzbek stew, and vodka flights.  We selected the coriander, caraway, and horseradish infused vodkas.  The horseradish infusion was so powerful and refreshing, that I decided on the spot that I should make it at home.

On a recent evening, I made three batches of infused vodkas to give as gifts: horseradish, cucumber and ginger.  Infusing your own vodka is simple and quick, and a bottle makes an excellent last minute gift -- you only need an evening and two ingredients.  It is wise to use a vodka that you wouldn't mind drinking without flavor embellishments.  It doesn't have to be fancy though.  I found a good deal on a handle of Stolichnaya to use for my gifts.  I also enjoy using Monopolowa.  I used these Quattro Stagioni 1 liter bottles to make my infusions, but any glass bottle will do. 

Horseradish Infused Vodka

Ingredients

1/2 liter vodka
4 inches horseradish root

Method

Pour half a liter of vodka into your glass bottle.  Using a vegetable peeler, skin the horseradish root.  Quarter the root from top to bottom with a sharp knife.  Now chop the four lengths into half-inch pieces.  Put the horseradish root into the vodka, give it a little shake, and set aside.  Horseradish is pungent.  I only let mine sit for about 3 hours.  It would be wise to check on it frequently in order to achieve your desired strength. Strain the vodka when it is complete.

Cucumber Infused Vodka

Ingredients

1/2 liter vodka
1 small cucumber

Method

Pour half a liter of vodka into your glass bottle.  Rinse the cucumber and chop into quarter inch discs.  Put the cucumber slices into the vodka, give it a gentle shake, and set aside. I let my cucumber vodka infuse over night.  When it has reached your desired strength, strain out the cucumber pieces.

Ginger Infused Vodka

Ingredients

1/2 liter vodka
3 inches ginger root

Method

Pour half a liter of vodka into your glass bottle. Using a spoon, peel the ginger root. Chop into quarter-inch discs.  Put the ginger slices into the vodka, give it a gentle shake, and set aside. I let my ginger vodka infuse over night.  When it has reached your desired strength, strain out the ginger pieces.

Homemade Vanilla Extract

This post is the first in a series of three on edible homemade gifts.  You can find the second post on infused vodkas here and the third post on homemade peppermint patty candies here.

Each year I test my crafting skills with a new handmade gift for the holidays.  These projects have been met with varying degrees of success.  A few years back I labored over handmade soaps that ended up looking tacky and wallowing on my friend’s sinks for months. Another year I knitted little finger puppets that no one seemed especially excited about but me.  Lately I’ve been sticking to handmade gifts of a more edible variety, and I think I may have finally hit my stride.

This post will be the first of three in an edible homemade gift series.  Homemade vanilla extract is easy and fairly inexpensive to make. While it is too late to make your own for this holiday season, the next two gifts in this series will be easy to have ready in a week.

I’m sure you’ve noticed that store bought pure vanilla extract is very expensive.  I go through a lot of the stuff in my kitchen, and the cost was adding up.  I also found that I was avoiding recipes that called for whole vanilla beans because I couldn’t justify the cost unless it was a special occasion.

Around this time last year I about read about the Organic Vanilla Bean Company that sells low cost vanilla beans through Ebay. I ordered 30 beans for under $10.  I highly recommend this economical option.  However you decide to get your vanilla beans, making vanilla extract is a simple process.  I recently read, and recommend, the excellent and highly detailed instructions at The Traveler's Lunchbox.  Read on for my short and sweet method.

 

Homemade Vanilla Extract

Ingredients

1 liter cheap vodka
10 vanilla beans

Method

Split the vanilla beans down the middle.  (Scrape out some of the seeds if you have an immediate use for them, otherwise just toss them all in.)  Cap the bottle and give it a shake.  Stash the bottle in a dark place, like the back of your pantry or in the basement.  Every time you use a vanilla bean, add the pod to the bottle and give it a gentle shake. The vanilla extract should be ready to use in 6 - 8 weeks, but it will keep much longer.

Mushroom and Wild Rice Pie

I shared in an early winter potluck this past weekend, hosted by Joanna of My Vegetable Blog and The Kitchn.

While I cook often, I don't have the space to entertain as much as I would like. Joanna and Luke have a beautiful apartment, with grown-up features like a dining room table, a Christmas tree, and a lovable hound named Clementine.

Joanna made several dishes, including these subtlety spiced lemongrass soup shots.

Erin and Mia made rosemary tomato focaccia.

Joanna also made these delicious "winter rolls" filled with butternut squash, cilantro, red onion, rice noodles, and pistachios.  Dipped in a spicy cranberry sauce, these rolls were the clear favorite of the day. (Update: Joanna posted her recipe for these excellent rolls over at the Kitchn.)

I was taken with the Mushroom and Farro Pie featured in the November 2008 issue of Gourmet Magazine, and it turns out I wasn't alone. Smitten Kitchen tried the recipe a few weeks ago and confirmed my initial hesitation -- the pie came out a bit bland.  Mild grains cooked in water as a main ingredient didn't seem too exciting to me, so I came up with my own version of this gorgeous dish.

 

Mushroom and Wild Rice Pie
Inspired by Gourmet Magazine

Ingredients

3/4 C wild rice
3 C vegetable broth
1 Tbl butter
1 Tbl olive oil
4 garlic cloves, minced
2 leeks, finely chopped (1 1/3 C)
1/2 lb cremini mushrooms, sliced
1/2 lb portobella mushrooms, sliced
1/4 C dry white wine
1 Tbl Balsamic vinegar
1 C goat cheese
1 (1-lb) package frozen all-butter puff pastry, thawed
1 egg yolk, beaten with 1 tsp water and a pinch of salt 

Method

Prepare the wild rice as package directs, using broth in place of water.

While wild rice cooks, melt butter with oil in a 12-inch heavy skillet over medium-high heat, then cook garlic and leeks, stirring frequently, 2 to 3 minutes. Add mushrooms, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until just softened, about 5 minutes. Add white wine and Balsamic vinegar and simmer 1 minute. Transfer to a bowl and stir in wild rice, then cool completely.

Stir in goat cheese, and salt and pepper to taste.  (This filling can be made the night before.)

Roll out 2 pieces of puff pastry on a lightly floured surface into an 11-inch squares. Stack squares on a parchment-paper-lined baking sheet with a second sheet of parchment between them, then cover with plastic wrap and chill at least 30 minutes.

Put a large baking sheet on rack in middle of oven and preheat oven to 400°F.

Set aside top square of pastry on parchment. Spread cooled filling evenly over pastry on baking sheet, leaving a 1-inch border. Brush border with some of egg wash, and, using parchment, invert second square on top, lightly pressing to seal border. Brush top with remaining egg wash, then crimp border with a fork and trim with a pizza wheel or sharp knife.

Cut a few small steam vents in top of pie and decoratively score pastry. Slide pie on parchment onto preheated baking sheet in oven and bake until puffed and deep golden brown, about 45 minutes.

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I think the pie turned out well.  Though, it still looked more impressive than it tasted.  Next time I think I will reduce the rice by half and double the mushrooms.  Adding some wilted spinach to the filling would be nice as well.

Giving Thanks in Ohio

I spent Thanksgiving in eastern Ohio. Despite being firmly planted in the Great Lakes snowbelt, this area of the country welcomed the holiday with sun and unseasonable warmth.

We took advantage of the weather by hiking through nearby Cuyahoga Valley National Park. Just minutes from busy towns and factories, the Cuyahoga River cuts through the state creating rocky hills and deep forests.

A blanket of snow highlighted the vegetation and made the air head-clearing and crisp. (Which was welcome after a raucous night of Clue and Great Lakes beer.)

Jerry and Christi, our hosts, made a delicious Thanksgiving feast for us.  I contributed two dishes from other food blogs: The Pioneer Woman's Whiskey Glazed Carrots and Orangette's Cream Braised Brussels Sprouts.

Both dishes were delicious, but in hindsight, I should have paired one of these vegetable sides with a less-rich partner.  Though, what would the holidays be without a bit of decadence?

Thanksgiving Recipes

I'm off to Ohio after work today.  Nick, Jerry and I rented a car and have a 7 hour drive ahead of us.  The Midwest roads are, so far, mercifully clear of snow.  I am trying two new recipes this year from two talented women: Orangette's Cream Braised Brussels Sprouts and The Pioneer Woman's Whiskey Glazed Carrots. 

For anyone still looking for menu ideas, I dug through nearly four years of Pro Bono Baker archives and have selected a few recipes that I think would be a welcome addition to any Thanksgiving table. Have a great holiday!

Drinks

Cynar Negroni
Lemon and Rosemary Spritzer

Side Dishes

Brussels Sprouts with Cannellini Beans
Brussels Sprouts with Pecans and Pecorino
Colcannon
Dave's Broccoli Salad
Herb-Roasted Hasselback Potatoes
Squash and Spinach Gratin

Vegetarian Mains
Fried Eggplant
Red Pepper, Spinach and Feta Quiche
Spinach Pie

Breads

Cheddar Biscuits
Lorie's Squash Dinner Rolls (pictured)
Potato and Cheddar Biscuits

Desserts

Audrey's Raspberry Chocolate Torte
Classic Pumpkin Pie
Honey, Pistachio and Rum Palmiers
Petrie Family Applesauce Cake

Classic Pumpkin Pie

I don't know about you, but my Thanksgivings don't feel quite complete until I am sinking my teeth into a slice of pumpkin pie.  There are dozens of recipes out there, but this delicately spiced version is an old favorite that is easy to come back to.

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.

 

Have a happy Thanksgiving everyone (and happy belated Thanksgiving to my Canadian readers).  Nick, Jerry and I are renting a car and driving out to see some of their family in Ohio.  I'll be sad to miss my family this year, but I'll be seeing them this weekend.  I hope you are all lucky enough to find yourselves in a warm house filled with family, friends, and plenty of food.

Brussels Sprouts with Pecans and Pecorino

I first began cooking with Brussels sprouts a few years ago.  Since that time, no holiday meal seems complete without a side of these whimsical, miniature cabbages.  I grew up thinking there was good reason to dislike Brussels sprouts, without ever having the occasion to try them.  As far as I can tell, these childhood rumors were entirely unfounded.  Perhaps this recipe will coax a new sprouts eater out from your Thanksgiving table.

When selecting Brussels sprouts, choose the smallest, firmest, and brightest.  The trick is to cook them just enough.  Overcooking can cause sulfur compounds to be released from the vegetables, creating an unappealing odor.  Cooking the Brussels sprouts until just tender will give them a delicious, nutty flavor.

Brussels Sprouts with Pecans and Pecorino

Ingredients

1/2 C pecan halves, roughly chopped
1/2 Tbl butter
2 Tbl olive oil
1/2 tsp salt
1 and 1/2 pounds Brussels sprouts
2 garlic cloves, minced
1 C Pecorino cheese, freshly grated

Method

Prepare Brussels sprouts by rinsing under cold water.  Cut off the base and remove any leaves that come away during the process. Cut each lengthwise. (For fussy eaters, it may be best to shred the Brussels sprouts in a food processor.) Toss into a large bowl and coat with 1 Tbl of the olive oil.

In a frying pan, heat the pecans over medium heat until fragrant and a few shades darker.  Add 1/2 Tbl of butter and a pinch of salt and toss to coat. Set aside.

In a large frying pan, over low-medium heat, place the Brussels sprouts in a single layer, along with a pinch of salt, cut side down.  Cover and cook for 5 minutes (until slightly browned and tender). If there isn't enough room, work in batches. 

Raise the heat to medium-high and combine the Brussels sprouts, the remaining olive oil, garlic and some salt and pepper.  Toss around until the sprouts caramelize and the garlic is fragrant. Add the pecans and salt and pepper to taste.  Move to a serving dish and toss with the grated cheese.  Serve warm.

Cynar Negroni

On Friday Nick and I played host to my brother and our favorite bartender, Parker.  The weather had taken a dive and we didn't feel much like hiking to the liquor store after work.  We ended up improvising with some items we had on hand and came up with a delightful fall cocktail. 

Ever since a boozy night in Venice with my uncles a few years ago, I have been a big Negroni fan.  The addictive bittersweet taste of Campari led me to seek out similar bitter apéritif liqueurs.  Lately I've been enjoying Cynar, which is made from artichokes and other herbs and plants.  Ordinarily, I simply drink Cynar over ice, but we decided to try it out in place of Campari in a Negroni.  The results were delicious. 

Cynar Negroni

Ingredients

1 oz Cynar
1 oz gin
1 oz sweet vermouth
Dash Angostura bitters
2 orange slices
Ice

Method

Pour the first four ingredients over ice in a tall cocktail glass and stir.  Squeeze the juice from one orange slice into the drink and garnish with the other slice.

Homemade Potato Gnocchi

Pasta has always been a staple in my pantry.  Tossed with vegetables and garlic, drizzled with olive oil, and topped with any cheese I have on hand -- it makes for an inexpensive and easy weeknight meal.  Nick, however, is not a fan.  As a result, our mutual appreciation for gnocchi has grown over the last few years.  We generally keep a package of the dehydrated stuff and a jar of pesto around for sleepy, uninspired nights.

When we are feeling more ambitious, homemade can't be beat. We've experimented with a variety of recipes that have produced mixed results.  The biggest foe to our gnocchi efforts often seems to be too much moisture.  If the balance isn't correct, the little pillows risk breaking apart in the boiling water or producing gummy forkfuls.

How is a cook to avoid this? We've found that recipes that call for baking, not boiling, the potatoes work best.  The other secret to light and silky gnocchi is a potato ricer.  You can get away without one by mashing the potatoes well, but to ensure a smooth dough, a ricer can't be beat.  Elise of Simply Recipes posted a great (baked) potato gnocchi recipe last year that I would recommend trying first (though, be warned, it makes a lot).

To complete the meal, buy a crusty baguette and make this simple, rich sauce:

Gorgonzola Cream Sauce

Ingredients

2 garlic cloves, minced

1 Tbl butter

1 C whipping cream (or 3/4 C milk and 1/4 C cream)

A few ounces Gorgonzola cheese (we use about 3 oz)

Method

Melt the butter in a saucepan over medium heat. Add the garlic and saute 1 minute.

Add cream and cheese and bring to a gentle boil.  Whip 2 minutes, or until cheese is melted and the sauce is slightly thickened. 

Add salt and pepper to taste (careful, the cheese is a bit salty to begin with) and toss with the gnocchi.

Syrian Onion Bread

Today is World Bread Day. Kochtopf is hosting the third annual World Bread Day baking round up, and I made a batch to help celebrate.  In the spirit of the event, I decided to make something that I hadn't tried before and from another part of the world.  I came across a version of this recipe in Bread by Christine Ingram.  I made a few adjustments in order to achieve a smooth dough and account for dehydrated yeast. 

This bread is light and yeasty.  It expertly soaks up pasta sauce or gravy, but can also be split to use like pita bread.  The flavor combination in the topping is quite unique, but it works well.

Syrian Onion Bread
Adapted from Bread by Ingram

Ingredients

4 C bread flour
1 tsp salt
1 package yeast
1.25 C lukewarm water (plus extra as needed)

4 Tbl finely chopped onion
1 tsp ground cumin
3 tsp ground coriander
2 tsp chopped fresh mint
2 Tbl olive oil

lightly flour 2 baking sheets

Method

Sift flour and salt together in a large bowl.

Mix the yeast with the water and cover with plastic film.  Let it rest in a warm place for ten minutes.  You should see bubbles/froth on the top if your yeast is active.

Add the yeast mixture to the center of the flour and mix to a firm dough.

Turn out on a lightly floured surface and knead for 10 minutes until smooth and elastic. Slowly add more water after several minutes of kneading, if necessary. 

Place in a lightly oiled bowl and cover with clear film. Leave to rise in a warm place for one hour or until doubled in bulk.

Punch down the dough and turn on to a lightly floured surface. Fold the dough over on itself once or twice and divide into 8 equal pieces.  Roll each out to 5-6 inch rounds, making them slightly concave. Prick each round all over with fork tines and space well apart on the sheets. Cover and leave to rise for 20 minutes.

Preheat oven to 400F.

Mix the remaining ingredients in a small bowl.

Brush the breads with olive oil and sprinkle the topping evenly over each round.

Bake for 15-20 minutes, or until golden.  Serve warm.

Squash and Spinach Gratin

Over the past three weeks, I've been getting to know our new oven and fantasizing about the hearty fare that will take us through the fall and winter.  Our apartment has an open layout with a somewhat outdated kitchen, but items like a trusty oven thermometer, a lovely island from Craigslist, and the bold colors of my mother's vintage Fiestaware are quickly making it home.

I have also jumped head-first into the daunting task of organizing all of my recipe clippings.  So far, I have organized the bulk of my recipes (a pile of pages four inches thick) into hanging files with no less than 16 categories.  The recipes that I have tested and enjoyed are in a second pile that will eventually be stored in a three-ring binder with cooking notes and suggestions.

To initiate my fall cooking endeavors, I pulled a recipe from the November 2006 Gourmet out of the stack.  It turned out so well that it was quickly upgraded to the "three-ring binder" pile. 

Squash and Spinach Gratin
Adapted from Gourmet

Ingredients

3 (10-oz) packages frozen, chopped leaf spinach, thawed
5 tablespoons unsalted butter plus additional for greasing pan
1 small Vidalia onion, finely chopped
4 garlic cloves, minced
1 1/2 teaspoons salt
3/4 teaspoon black pepper
Rounded 1/4 teaspoon freshly grated nutmeg
1 cup heavy cream
4 lb butternut squash (2 large), peeled, quartered, and seeded
2 oz finely grated Parmigiano-Reggiano

Method

Thoroughly squeeze spinach in small handfuls to remove excess moisture and transfer to a bowl.

Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat.  Cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.

Preheat oven to 400F. Butter a 3-quart shallow baking dish.

Cut squash to separate bulb section from solid neck section, then cut pieces  into 1/8-inch-thick slices.  An adjustable blade slicer is extremely helpful here.

Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Top each layer with a portion of the grated cheese.

Sprinkle top layer of squash with cheese and dot with remaining 2 tablespoons butter.  Cover with tin foil and bake until squash is tender and filling is bubbling, 25 to 30 minutes.

Remove the foil and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.

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I've been playing around with the site a bit.  I hope you don't mind.  One day my brother will help me design a fancy site, but he is busy with people who actually pay him for web design at the moment.  Feel free to offer your input as I screw around with things like the banner and the picture format.  I have received fairly universal, "It looks too harsh" feedback from the opinions I solicited thus far.

This weekend I will be covering a portion of the Chicago Gourmet festival for Gapers Block.  I'll be attending two seminars tomorrow:

Pairing Fine Cheese With Craft Beer
Greg Hall, Brewmaster, Goose Island Beer Company

Baking Techniques: Molecular Gastronomy vs. Artisan Baking
Mindy Segal, Hot Chocolate and Pichet Ong, P*ONG

Snapshots of Portland

Without taking up too much of your time, I wanted to share a few more photographs from my August trip to Portland.

Matt and Anastasia's rehearsal dinner was held at Mother's Bistro.  This charming restaurant was the perfect venue.  The late afternoon light made the chandeliers sparkle.  I really like this photo of my grandfather, Landon Petrie, and his amused expression.

Matt and Ana were married at the Hoyt Arboretum.  The weather was perfect.

Oh, how I miss Stumptown Coffee.  Matt and Ana's wedding reception was held at the fabulous Kennedy School, a converted elementary school that now hosts restaurants, bars, a hotel, a movie theater, reception halls and a hot tub.

The Kennedy School is owned by McMenamins, a company that also happens to brew Terminator Stout.  They will make this formidable beer into a heavenly stout-chocolate milkshake.  The next day we met my friend Kenna's beautiful new daughter, Isadora, and ate brunch at the Cup and Saucer Cafe.

We spent one afternoon wandering around Reed College. I found this noble chair in the faculty lounge  The staircase leads to the old chapel in Eliot Hall that is used for small musical acts and author readings.

The blue bridge connects the two sides of campus that are divided by a small river canyon.  The lights that illuminate the bridge at night are blue.  This giant tree sits in the middle of our quad.

I somehow spent many hours in the Reed Pool Hall, without playing much pool. This door with the inspired decoration leads to my old Renn Fayre office, which had a similar decorating scheme.

Laney, my grandmother Schwab's best friend growing up in Chicago, now lives in Portland.  She is a wonderfully sweet, intelligent, and startlingly energetic woman. She was sort of a proxy grandmother to me during my time at Reed, even attending my graduation. Here we are sitting on the steps of Eliot Hall with my parents.

And finally, we made a stop at Otto's Sausage Kitchen, just up the street from my alma mater.  They grill sausages outside and have a delicious deli and beverage section as well.

To Portland, with love.

Ken's Artisan Bakery

Ken's Artisan Bakery in Portland, Oregon is largely responsible for my obsession with high quality breads. This was the first good U.S. bakery I encountered that branched out from whole grain loaves to stunning European-style breads and pastries.  Ken's brioche and cafe au lait became common study partners for me over those years, and I was truly sad to leave this wonderful bakery behind when I moved back to Chicago.

When Nick and I arrived at the Portland train station, we made our way directly to Ken's for lunch.  Though we had decided on sandwiches, I couldn't resist purchasing one of their mouthwatering croissants.  While explaining to Nick the reasons behind this addition to our lunch menu, the woman in front of us turned around to agree saying, "I lived in France for five years and I keep a vegan diet, but when I am back in Portland I always come here for one. They are the best."

Nick ordered the Pulled Pork Barbecue on a ciabatta roll with fennel coleslaw (pictured first).  I ordered the Croque Portabello with bechamel, fresh thyme, and Gruyere on country bread.  While the train food was better than we had expected, devouring these divine sandwiches helped remind us that good food should taste fresh and satisfying. 

Anyone who may fancy themselves a bread nerd should look at the "Essays" section on the Ken's Artisan Bakery website. With titles like, "What is Good Bread" and " Preferments for Better Living," Ken's essays are not only endearing, but full of first-hand advice from a baker that very clearly loves good bread.

Ken's Artisan Bakery
338 NW 21st Avenue
Portland, Oregon 97209

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Tonight we are going to see Heart (You stay away from "Barracuda", Sarah Palin!) and on Sunday, after months of fundraising and training, I run the Chicago Half Marathon.  Wish me luck!

Northwest Fast Food

My recent trip to the northwest was by all accounts delicious.  I already shared our train adventure with you, and while there are some elaborate meals that I will divulge in due time, I'd like to share one of my favorite guilty pleasures with you: Burgerville.

 
Those of you who live in the northwest may be rolling your eyes a bit, but if so, you truly don't know what a little gem you have.  While many of us try to stick to fresh and healthy foods, sometimes only a basket of onion rings and a milkshake will fit the bill.  Now, imagine if  those onion rings were made from local Walla Walla sweet onions and the milkshake was flavored with blackberries from a family farm 20 miles away.  This is something I took for granted when I lived in Portland, but miss when I am looking for some kind of "fast food" in Chicago.

Burgerville was founded in 1961 on three tenets: Fresh, Local, Sustainable.  They use local, vegetarian-fed and antibiotic-free beef in their burgers, cage-free eggs in their breakfast items, and hormone-free milk.  They even include biodegradable garden pots and vegetable seed packets in their kids meals. The menu changes seasonally with local ingredients and you don't have to be embarrassed about making meal modifications based on allergies or dietary choices. 

Oh Burgerville...  You make me want to franchise.

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In other news, I will be on the tasting panel at the first annual Chicago Luxury Chocolate Salon this weekend. (September 7th from 11 am to 5 pm.)

Featured chocolatiers and confectioners include: Ghirardelli Chocolate Company, The Chocolate Traveler, Cyndy's Sweet Treats, Guittard Chocolate, Confection Diva, Chocolate Gourmet , Katherine Anne Confections, Divine Chocolate USA, rr Chocolats, Mayana Chocolate, Coco Delice Fine Chocolates, Nespresso, Ventana Vineyards, Vermeer Dutch Chocolate Cream Liqueur, igourmet.com, Chocolate For Your Body, and more.

Tickets are $17.50 in advance; $20 at the door.

Eating on the Empire Builder

Before I took a recent train trip from Chicago to Portland, I looked for information on what to expect from the Amtrak dining car.  My search was largely fruitless. To help fill this gap for future riders, I posted an account of my dining experience at Gapers Block, a Chicago-based website that I also write for.  You can read it here.

Nick and I are in the middle of moving to a new neighborhood.  So far, the process has been substantially annoying due to landlord snafus.  We are hoping to be installed in the new apartment late tonight.  I will be back posting regular content as soon as we are settled!

The Best Granola

About one year ago I made my first batch of homemade granola using the Rancho La Puerta recipe.  The results were good and I gave away small gift bags of it around the holidays. I spent some time trying to modify the recipe to exactly suit my tastes -- but on a recent vacation to the San Juan Islands, I found that the Harrison House Bed and Breakfast had already done the work for me.  They served us the best granola I have ever tasted.

On that first morning I decided that I wasn't leaving without the recipe.  Luckily, this was an easy task thanks to the cookbook they sell, which one of our party purchased.  (They also sell their granola on their website.)

This hearty granola is heavy on the nuts, light on the grain, and has the perfect spice and sweetness.  It won a blue ribbon at the San Juan County Fair.

Harrison House Granola
Adapted from La Cucina Anna Maria

Ingredients

7 C steel cut oats
.5 C brown sugar
.5 C light olive oil
.5 tsp sea salt
.5 C almonds
.5 C pecans
.5 C cashews
.5 C raw pumpkin seeds
.5 C sesame seeds
.5 C flax seed meal
.5 C millet
.5 C oat bran
.5 C unsweetened coconut
.5 C raw sunflower seeds
.75 C honey
1 Tbl vanilla extract
2 tsp cinnamon

Method

Preheat oven to 300F

Combine all ingredients in a large bowl.  Clumps are OK.

Spread mixture on two large baking sheets, lined with silicone mats.

Bake about 30 minutes, stirring every 15 minutes, until lightly toasted.

Remove from oven and let cool on sheets, stirring periodically.  The granola will continue to cook.

Store in airtight containers when cool.

(More photos of San Juan can be found here on my flickr site.)

Blueberry Stout Mustard

Nick and I are embarking on vacation.  We are taking the Empire Builder from Chicago to Portland, Oregon where we will meet up with my family for my  Matt and Anastasia's wedding. From there we will travel to Mt. Rainier, the San Juan Islands, and Seattle.

I leave you with this quick recipe for blueberry stout mustard.  Nick and I made a batch to take with us on the train. Blueberry Stout Mustard Ingredients

.25 C dry mustard powder .25 C coarsely ground mustard seed .25 C cold water .25 blueberry stout (a regular stout will work just fine) .5 Tbl light brown sugar .25 tsp salt

Method

Combine the water, mustard powder and seeds in a small saucepan to make a paste. Slowly add the stout. Simmer over very low heat, stirring constantly, for about 15 minutes.  The mixture will thicken. Stir in the sugar and salt and continue stirring and simmering for 5 more minutes.

See you in two weeks!