Roasted Maple Butter Pecans

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Roasted nuts are powerful and simple all in one bite. I sprinkle mine in salads with a nice vinaigrette or I just eat them by the handful at an alarming rate.

Two things here. Well, three. One, you can use whatever kind of nuts you want in the recipe. Two, remind yourself when you’re taste testing them that the nuts will be chewy when really hot. As they cool, they’ll become crunchy again.

…and three, it’s really hard to talk about nuts like this without laughing like I’m 12 years old again.

Roasted Nuts:

2 egg yolks

1/4 c. melted unsalted butter

3 T. pure maple syrup

1/4 c. caster sugar

1 t. salt

18 oz. raw pecans

250 F / 120 C

-Beat the egg whites on high in a bowl until frothy and white (about 20 seconds).

-Add melted butter and continue to beat. Then add maple syrup, sugar and salt. Beat until fully combined.

– Add the pecans to the mixture and fold them into the egg mixture with a spatula until they’re fully coated and there is no puddle of unused mixture sitting at the bottom of the bowl.

-Bake in 4 15-minute increments, stirring each time until the egg white mixture has hardened over the nuts entirely.  They’ll also be fragrant and be giving off a crackling sound.

Bacon, Cheddar & Spinach Buttermilk Scones

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If you’re American, these might resemble those amazing Red Lobster biscuits you’ve eaten that come with every meal. If you’re not American, just be glad that you’ve never been to a Red Lobster restaurant before. It’s where Lobster souls go to die. I always try to get inside the tiny mind of the lobsters and wonder if they just sit there all day thinking of ways to kill themselves. There are far better places to get your shellfish. For instance, the sea! So, skip the misery of it all and just stay home and make these instead. The secret is in the buttermilk. They take all of 5 minutes to whip up, too. You lose Red Lobster. You lose.

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SCONES:

2 c. AP flour

1 t. sea salt

1 T. baking powder

1 t. sugar

6 T. cold butter

1 c. shredded sharp cheddar

4-5 strips of crispy bacon

1 large handful baby spinach

3/4 c. buttermilk

425 F / 220 C

  1. In a food processor combine flour, salt, sugar, baking powder and butter. Pulse until the mixture forms a coarse crumb texture.
  2. Add cheese and bacon. Pulse only a few times as to not break up the bacon too much.
  3. Then, add the buttermilk and pulse until a dough forms.
  4. Add the handful of spinach and very loosely pulse until JUST combined. You don’t want your scones to turn green.
  5. Dump onto a lightly floured surface and roll to about 3/4″ thick. Using a biscuit cutter, cut as many as you can until you have to reroll the dough. Be careful to not overwork the dough when rerolling it or your scones will be tough. Be sure to work quickly. Once the buttermilk touches the baking powder, the rise action will begin.
  6. Place them on a baking sheet topping with a light sprinkle of cheddar cheese on top. Bake 15-20 minutes.

Poppy Sesame & Sea Salt Bagels w/ Roasted Red Pepper Cream Cheese

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There is nothing better than making your own bread. I taught a class of 6th graders last week and one of them brought in cupcakes for a project. They were supposed to demonstrate something that they knew they weren’t good at, and she chose baking. I asked if she made them from scratch and she said no. Fine. Then a girl from behind us said in disbelief and with a little bit of disgust, “Who makes things from scratch anymore?!”

Not fine.

How did we lose touch with something as basic as making our own food? The idea that some people would rather buy something off of a shelf without ever knowing where it came from is unthinkable to me. I know I know, there’s a balance. We can’t all be amish. We can all, however, be educated and aware that our food doesn’t have to share an ingredient with our yoga mat or whatever.

To me, bread is the ultimate celebration of slow food. It’s about making something from some things with time and love and appreciation. So today these bagels are my way of honoring the process and a reminder that convenience isn’t always an acceptable answer.

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BAGELS (makes 8 bagels)

2 c. whole wheat flour

1 1/2 c. white flour

2 t. salt

1 T. instant yeast

3 T. caster sugar

Egg wash (1 egg with 1 T. of water)

Toppings: Sesame seeds, sea salt, cheese, herbs, etc.

425 F / 220 C

  1. In a stand mixer or glass bowl, combine flours, salt, yeast, sugar and water making sure to put the yeast and salt on opposite sides of the bowl before adding the water.
  2. Knead with the dough hook for about 6 minutes or 12 minutes by hand.
  3. Place in greased bowl covered with a bag or plastic wrap in a warm place and let rise for 2 hours or until double in size.
  4. Once risen, cut your dough into 10-12 pieces depending on how big you want your bagels to be. Roll them into smooth balls by pinching the sides and gathering them at the bottom of the ball.
  5. Once finished place your finger through the middle and roll the dough around both of your index fingers until you reach the size you want. NOTE: They will puff up in the second rise and boiling so, don’t underdo it!
  6. Cover with plastic again and let rise 20 minutes in a warm place.
  7. In the meantime, bring a large pot of water to a boil and preheat your oven.
  8. Once the water is boiling, add the sugar and drop the bagels (4 or 5 at a time) into the pot and boil 90 seconds on each side turning with a slotted spoon. Place the boiled bagels on a pan lined with parchment paper sprinkled with cornmeal or semolina.
  9. If you desire toppings: brush the top of the bagels with the egg wash and add what you’d like. In this case sea salt and seeds. If you don’t desire any toppings, just egg wash the bagels and bake them.
  10. Bake for 10 minutes and then flip and bake for 10 minutes again. Don’t worry, your toppings won’t fall off.

ROASTED RED PEPPER CREAM CHEESE:

4 oz. cream cheese

1/2 roasted red pepper

  1. Pulse in a food processor the pepper and cream cheese until smooth.

 

Creamy Macaroni & Cheese

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I have no control when it comes to macaroni and cheese. I would gladly hold my mouth open wide, giant spoon in hand, as you dumped a truck load of it into my mouth. Screw the repercussions of eating 100 pounds of cheese and pasta, I’m there!

Unfortunately, if I took that attitude to the kitchen with me every day, I’d be really really fat. I’m personally a fan of the creamy kind and that’s probably a result of overdoing it on the Velveeta as a kid, which looking back is the equivalent to eating melted rubber. I might as well have been gnawing on a Stretch Armstrong or something. Consider this your all natural savior to the rubbery stuff.

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CREAMY MACARONI & CHEESE (serves 2):

2 T. butter

1 t. corn flour or AP flour

1/2 c. milk

1/2 c. shredded cheddar or whatever cheese you prefer + 1/4 c. for later

1/2 t. salt

1/4 t. pepper

1/4 t. ground mustard

1 1/2 c. cooked elbow pasta

  1. In a small saucepan on medium heat, melt the butter and whisk in the flour after it melts completely.
  2. Add the milk and 1/2 c. cheese until the mixture comes to a simmer/boil and thickens.
  3. Add seasonings.
  4. Pour over cooked pasta and pour into ramekins and sprinkle remaining cheese over the top.
  5. Place nuder broiler for 5 minutes or until cheese is melted and golden.

Tomato Basil Pasta

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I’ve been at it again since my pumpkin ravioli.

Every time I make pasta I feel so accomplished. After a life of store bought shells and ziti, making your own is miles, no, worlds ahead of any boxed impostor. As if there were any more reason to convince you, I’ll do it anyway. It takes some love and time, but once it’s made, it cooks in a flash, makes a very impressive gift and screams perfection when you throw it some homemade sauce. If you use store-bought sauce on homemade pasta, just consider yourself lucky that there isn’t a pasta police. You’d be jailed.

It’s best to do with a pasta machine, but using rollers works just as well too with a little more elbow grease. I use a pasta machine off of Amazon that wasn’t all that expensive to begin with and I wouldn’t trade it for anything. Worth every last penny.

TOMATO BASIL PASTA DOUGH:

1 1/3 c. ap flour

1/3 c. semolina

1 T. dried basil

2 T. olive oil

1 egg

2 T. tomato paste

  1. Combine the flours on a counter top in a pile.
  2. Making a well in the center, add the wet ingredients.
  3. Use your hands or a bread spatulae to bring the mixture together.
  4. Knead for 2-5 minutes until the dough is smooth and gives little room to push it down. It will loosen up after it rests.
  5. Rest for 30 minutes at room temperature.
  6. After resting, using a pasta machine or a rolling pin, roll the pasta as thin as you desire. On my machine I started thick at a 7, rolling it three times through and then moved down to a 5, still rolling 3 times, and then moved to a final setting of 3.
  7. Using a scalloped circle cutter, cut circles from the sheets of pasta and carefully bunch it up by pinching the middle and folding the top and bottom on top of that to create a bow. It’s your blank canvas so, any shape will do!
  8. Either boil right away for 1-2 minutes, refrigerate in air tight container or let dry on a wire rack for longer storage.

**You might be tempted to add some more moisture to the dough, but resist. The semolina gives it a crumbly feeling, but don’t be fooled. It’s just right

 

 

Olive Oil Focaccia w/ Rosemary, Tomatoes and Garlic…and Soda

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Yet another bread recipe pulled from my favorite book of bread! Except this time, it’s more like it came from it’s next best relative, Artisan Pizza and Flatbread in Five Minutes a Day.

Today is cold and rainy and just, blah. I’ll happily admit that I dream of days like this because it’s the perfect excuse to just be one with the kitchen. Cookbook out, music on, oven heated and scale at the ready, I decided to make focaccia bread.

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The beauty of artisan bread is that it’s often no-knead, and this book calls to the laziness in all of us. Even the most inexperienced baker can make this happen. Add some olive oil, herbs, tomatoes and garlic and you can impress the socks off anyone. The dough itself has a looser crumb with inconsistent air pockets, which is desirable in an artisan bread.

It’s another one of those recipes on a long long list of others that lets you make it anything you want it to be. In the spirit of being cozy indoors, I resorted to ingredients that are familiar, classic and easily enjoyed by every taste bud around.

DOUGH: (makes 2)

1 3/4 c. lukewarm water

1/8 c. olive oil

1/2 T. Yeast

3/4 T. Kosher salt

1 T. sugar

3 3/4 c. all-purpose flour

TOPPINGS:

Halved grape tomatoes

Fresh rosemary

Minced garlic

Sea salt

Shredded parmesan

  1. The book uses a method they call dump and stir. To a stand mixer with the dough hook attachment, add the water and yeast. Measure out the rest of the ingredients and add those in too. Mix on medium speed until fully combined.
  2. Cover the mixer bowl and let sit 2 hours. It won’t rise as much as other doughs, but should look activated.
  3. After the two hours, dump onto floured surface and rotate into a ball. Transfer to a floured pizza stone or baking sheet. Flatten the ball into a disc gently with your fingers about 1/2 inch thick. Let rest for 20 minutes.
  4. Using your fingers again, gently push the dough further out until it is half the original thickness. Scatter the toppings to your own taste over the top and let rest and rise for 20 minutes. During this time, preheat the oven.
  5. Bake for 15-25 minutes until golden brown. The time will depend on the thickness of your bread. Mine took 18 minutes total.

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If you’re watching the clock while your bread rises like I was, you can make up a batch of this. It’s refreshing and a definite step away from the typical cola you might have in your fridge. It’s simply rosemary, honey, crushed ginger and soda water. The recipe is for one glass so, if you love it, increase the portions and make a pitcher.

ROSEMARY, GINGER & HONEY SODA:

1 sprig of rosemary

1 thumb size piece of ginger, crushed or pressed with your palm

1 star of anise

2 T. raw honey

2 T. hot water

soda water

ice

  1. In the cup that you want to drink out of, combine everything but the soda and ice. Let the honey dissolve in the hot water.
  2. Add ice and soda water.
  3. Drink!

 

Winter Squash Pizza w/ Whole Wheat Crust

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There’s been an absence of savory flavors around here and it’s about time I fix that before I one, go into a comatose or two, get diabetes. In an effort to avoid either situation, I made pizza. A healthy(ish) pizza to boot!

For Thanksgiving last year, I was still in Thailand. There wasn’t a turkey in sight at the store so, I settled for something a little less traditional, pumpkin lasagna. It was my way of bringing Fall to a tireless streak of tropical weather. And ya know what? It was delicious. I mentally filed my sauce recipe away for another day and today is the day. I made a few switcheroos this time around but it’s just as good.

The flavors here are classic cold weather flavors and since it’s winter and anything above 60 degrees is cold to my tropically adjusted body, this seemed ideal. In my post about soda bread, I mentioned a book called Artisan Bread in Five Minutes a Day. The crust used for this is from their master recipe. If you don’t own this book, own it. You won’t be sorry.

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CRUST: (makes 2 pizzas)

1 1/5 c. warm water

3/4 T. active dry yeast

3 c. whole wheat flour

1/4 c. all purpose flour

3/4 T. salt

375 F / 190 C

  1. In mixer bowl or glass bowl pour in the water. Add the yeast and leave to activate while you measure the flour and salt.
  2. Measure out the dry ingredients and add to mixer bowl.
  3. With dough attachment or wooden spoon mix until thoroughly combined.
  4. Securely cover the bowl with plastic wrap and let rise for 2-3 hours. You’ll know it’s ready when it deflates in on itself.
  5. On a lightly floured surface roll half of the dough into desired shape, about 1/8″ thick.
  6. Dust a pizza stone with some semolina flour or AP flour and arrange the dough on the stone. Pre-bake for 8 minutes.

SAUCE: (for 2 pizzas)

1 roasted acorn squash

1/2 c. whole cream (or more if you prefer)

1 1/2 t. salt

1 t. pepper

  1. Roast acorn squash in foil drizzled with olive oil at 350 F / 180 C for about 30 minutes.
  2. In a food processor, combine all ingredients.
  3. Set aside.

TOPPINGS: (for 2 pizzas)

1 raw beet, peeled

1 c. cubed cooked sausage (I used Al Fresco Red Pepper and Asiago)

2 1/2 c. fresh spinach

1/2 c. goats cheese

chili flakes

pine nuts

ASSEMBLY:

  1. On pre-baked crust, spread half the squash sauce on the crust and then top with half of the remaining toppings, except the chili flakes and pine nuts.
  2. Bake for an additional 10 – 15 minutes at the same temperature of 350 F / 190 C.
  3. When it comes out of the oven, sprinkle the chili flakes, pine nuts and additional salt and pepper over top.

 

 

Olive and Parmesan Soft Pretzels

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This is one of those bread recipes that I hinted at in my soda bread post that involves a bit more time and effort. I had planned on doing these yesterday but ended up having one of those days where you just don’t give a damn. So, I’m doing it today instead, which by the way, I’m still not giving a whole lot of damn. Let this be further proof that making your own bread is worth it even on the lazier days.

There isn’t a day that goes by where I don’t crave a pretzel. When I say pretzel, I do mean the Americanized version of it. Though German pretzels do have their place, today isn’t it. This recipe is a step up from the ones you dip in wannabe cheese at baseball games, though. They’re salty, nutty, rustic and a bit rough around the edges, which is right up my ally.

I used this basic pretzel recipe from ChowHound and added a few extra things to it in the recipe below. In total, this will take you a few hours. If you choose to add different flavors, add them AFTER the first rise! Just off the top of my head, you could add: fresh herbs, cheese, roasted garlic, sundried tomatoes, dried fruits, candied peels, seeds, nuts, chocolate, etc.

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*I may have photographed my pretzel upside-down. Oops.

PRETZELS:

1 cup warm water

2 1/4 t. active dry yeast

Vegetable oil

2 3/4 c. bread flour

1 T. granulated sugar

1 t. kosher salt, plus more for sprinkling

6 c. water

1/4 c. baking soda

1/4 c. green olives, measure then finely chop

parmesan cheese for sprinkling

  1. Prep: Lightly grease a glass mixing bowl. Line 2 baking sheet with greased parchment paper and a layer of greased plastic wrap overtop.
  2. Add yeast and water to a small bowl and let sit for 5 minutes until it becomes frothy.
  3. Meanwhile, combine your dry ingredients in a stand mixer with the dough hook attachment. When the yeast has proofed, add to the mixture on low power. Once combined, move to medium power and knead for about 8 minutes until your dough becomes shiny and smooth.
  4. Take dough out and shape into a ball. Roll it in your greased bowl so it is covered on all sides and cover with plastic wrap. Let sit in warm place for 40 minutes to 1 hour. It should double in size.
  5. Once doubled in size, dump the finely chopped olives over top and punch down the dough. Gently squeeze the dough until the olives are evenly incorporated. Divide the dough into 16 evenly sized pieces.
  6. Roll each piece out to about 16 inches and form a pretzel twist (Bring two ends up and twist two times. Bring the twist over the middle of the piece and press lightly where they meet.) Pictures in link above.
  7. Place all 16 pretzels on the greased sheets you prepared earlier and let sit in warm spot for about 20 minutes. They should be bouncy and airy to the touch.
  8. Meanwhile, bring the water to a boil in a large pot. Once it reaches a boil, add the baking soda. The water will fizz a little bit. Preheat your oven to 425º F / 218º C for step 10.
  9. Place 2-3 pretzels in the pot and boil each side for one minute, 2 minutes total per pretzel. When done, remove the pretzel and move to a wire rack until finished.
  10. When each pretzel has bene boiled on both sides, place on baking sheets and sprinkle with parmesan cheese. Bake for 8-10 minutes, flipping them over halfway through. They should be brown with a chewy thick crust.
  11. Cool on wire rack until ready to eat.

 

 

Garlic, Onion & Thyme Soda Bread w/ Rosemary Olive Oil Goat Cheese Spread

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I realized that I haven’t made any bread yet, which is unlike me because I love bread. I love eating it, I love dipping it, but more than anything, I love making it. There’s something very loving and ritualistic about baking bread that amuses me.

I’m aware that most people don’t actually want to spend half their day nurturing a blob of dough, which is why there are alternatives! Obviously, you can just buy some bloody bread and call it good, but that’s sissy talk. There’s an amazing book that I was given by someone very dear to me called, Artisan Bread in Five Minutes a Day. It is the answer to all your bread prayers if you’re someone with little time to spare for baking. I can’t recommend this book enough. You get yeast-risen dough in half the time and only a fraction of the work. The other option is to make bread that doesn’t use yeast at all. Instead, it uses bicarbonate of soda. Also known as quick-bread, there is no wait time for this. Make it, shape it, bake it, eat it. Easy.

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The bicarbonate of soda reacts with the acid in the buttermilk and pushes the dough up and out, making it rise. If I could compare it to anything, I’d say it has more of a biscuit-like texture happening inside. A delicious, crunchy, biscuity bread. Yes.

This recipe is a page out of Paul Hollywood’s book of expertise on all things bread. I imagine if there were a bread god, he’d be it. I’ve spiced his traditional recipe up with some herbs and cheese and to be honest, there’s hardly any left. Its almost shameful consdiering I made it only an hour ago and I’m the only one home. Carpe diem.

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P. S. If your interest in bread stops here, well done, and enjoy your soda bread. If you’re looking for something more challenging, stick around for a fruity brioche bun in the near future.

 

SODA BREAD (base recipe by Paul Hollywood)

250g plain white flour

250g plain wholemeal flour

1 tsp salt

1 tsp bicarbonate of soda

2 T. fresh chopped thyme

1 t. chopped garlic

1/2 of an onion, diced

About 400ml buttermilk

390° F / 200° C

  1. In a large bowl combine the dry ingredients.
  2. Form a well in the middle of the mixture and pour in most of the buttermilk.
  3. With your hands, combine the ingredients into a uniform dough. If the mixture feels too dry, add more buttermilk.
  4. Once combined, dump the dough out onto a floured surface and gently bring it together into a circle, pushing it down to form a large disk (about 7-inches).
  5. Place on lightly floured baking stone and score it into quarters by cutting deep into the bread, but no all the way through. Dust with flour.
  6. Bake for 30-40 minutes until it is golden brown and sounds hollow when you tap it.

 

GOAT CHEESE SPREAD:

85 g. goat cheese

2 T. cream

1 T. olive oil

1 clove garlic

1 T. grated parmesan

1/4 t. salt

1 t. fresh rosemary, chopped finely

  1. Combine all ingredients by hand, in a mixer or food processor until smooth and creamy. Optional: Place in a dish and drizzle with olive oil and a squeeze of fresh lemon juice. Top with a sprig of rosemary.

 

Baked White Bean & Spinach Dip

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This is delicious. It’s a cold and rainy day and there’s nothing more perfect than a hot and cheesy dip on my plate right now. Let me talk you through some options before you make this.

You can:

Option 1: Eat it all by yourself and admit it to no one.

Option 2: Share and consequently suffer with silent regret as you watch it disappear by no hand of your own wishing that you would’ve just kept it your cheesy little secret.

The choice is yours. Sometimes less is more.

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WHITE BEAN DIP: (makes 2-4 servings)

2 T. oil

2 T. butter

2 cloves garlic

1/2 onion

1 t. salt

1/2 t. pepper

2 T. flour

1 c. cream

1/4 ricotta or mascarpone cheese

1/4 c. fresh grated parmesan

1/4 t. dried mustard

pinch of nutmeg

2 big handfuls of fresh baby spinach

1/2 c. white beans (cooked or canned)

1/2 c. shredded mozzarella or provolone

  1. In a large pan melt butter and oil together on medium-low heat. Sauté the onion and garlic until fragrant. Add salt and pepper.
  2. Once onion soften add the flour to make a roux.
  3. Stir in the cream.
  4. Let simmer until it thickens to a sauce. Add the cheese, mustard and nutmeg.
  5. Add the spinach and beans and stir. Remove from heat when the spinach has reduced in size by half.
  6. Broil under the grill at 400 F / 200 C for 5-10 minutes depending on how dark you like your cheese to be. It should be bubbling.
  7. Serve with toasted bread, crackers, veggies, whatever!