Behind the Skillet

Cream of Celery Soup

2011-06-23T22:42:00.000+02:00

Celery is a vegetable I have never particularly cared for. I will use it as a base for soups & sauces - but there is something about it I always found slightly off-putting. I know a lot of people who feel this way about tomatoes and I have always said they only feel that way because they have never had a real tomato - one straight off the vine. I realized this might be part of the reason why I don't like celery - its such a common ingredient we have gotten used to it being in the stores year round but really - like most vegetables - its in season in summer and early autumn.

So this week at the farmers market I saw fresh locally grown first-harvest celery and I have to say I barely recognized it. It was a beautiful dark green - lush and leafy and still attached to its bulbous root. I had to buy it, and decided immediately I would make this soup. See - I used to hate fennel (or anything remotely resembling anise-flavor) too. Then, my first (and last) time dining at a Michelin-star restaurant, I had a Fennel Cream soup and I had a total flavor epiphany. I think you could literally see the light bulb go on over my head and suddenly I got it. Now I finally understood the beauty and subtley of that flavor - and all the delicious places it could go (it was the best soup I have ever tasted. Really.).

So now when I see a really beautiful ingredient I tend to gravitate toward a really simple cream soup. This soup is light and fresh tasting and seems perfect for summer (it would be great for a harvest-time meal as well). The pure celery flavor (which by the way, is not at all the same as when its that white watery stuff we use during the winter) just shines and tastes so fresh and summery. With the gremolata it is over-the-top delicious - the bright crispiness of the herbs and lemon make such a perfect compliment. I do realize the irony of a creamy soup recipe directly following my post saying I'm on a diet. But here's the thing - simply leave out the cream (you can let people stir it into their own bowls if you like) and this is still a rich, satisfying and delicious soup. The cream just gives it that extra something special. That being said - about 3 cups (which I would call one main dish serving) of this is only 225 calories (but 24g fat if you are counting).

Cream of Celery Soup with Celery Leaf Gremolata
5 cups finely chopped celery
1 cup chopped celery leaf
2 medium onions, diced
2 cups diced peeled celery root (supplement with potato if your celery root isn't big enough)
2 large cloves garlic, minced
2 Tbs butter
4 cups chicken or vegetable stock
1/2 cup heavy cream
salt & pepper
Olive oil (optional)

Gremolata:
1 Tbs celery leaf, finely chopped
1 Tbs flat leaf parsley, finely chopped
1 Tbs lemon zest
1 small clove of garlic, finely minced or pressed

Heat butter in a heavy pot over medium heat. Add celery, celery leaf, and onions. Stir and cover and cook down until very soft and just barely beginning to caramelize - around 25 minutes. Stir occasionally. (This is a good time to make the gremolata)

Add celery root and garlic and stock. Stir, raise heat and bring just to a boil then cover, reduce heat to low and simmer for around 35 or 40 minutes, stirring occasionally. Season with salt and pepper.

Turn off the heat and with an immersion blender blend the soup until no lumps remain. Taste and season as necessary. You can do this ahead and keep in fridge or freezer.

Stir in the cream and taste and season again if necessary. Ladle into bowls and drizzle with a nice light & fruity olive oil and top with a spoonful (or to taste) of gremolata.

Gremolata: simply combine all the ingredients and mash together in a mortar & pestle or in a small bowl with the back of a spoon.

Fat Free Chocolate Cake!

2011-06-08T15:42:00.000+02:00

Being that I had a baby not quite 4 months ago, I am currently trying very hard to lose weight. I have a lot of it to lose - and that means getting very serious about my diet. The working out thing, I can do (or I used to be able to do before my abdominal muscles were shredded and then sliced open) - but following a strict diet is difficult because I LOVE food - eating and preparing it. Its very trendy right now to go the way of Michael Pollan and say just eat real foods and if you want dessert make it from scratch, right?

Um, wrong - cause I already do all that. I don't eat convenience foods and unfortunately I really have fallen in love with baking. Telling me to make my own desserts will not help me lose the weight I gained during pregnancy - quite the opposite. I have to go the much harder route - if I want to lose I have to find a way to eat a lower calorie diet at home. Which means what I really have to do is find a way to make 'diet' food something I actually enjoy making and eating. Cooking is much easier (and more fun) when you aren't concerned with the amount of butter you are using.

And of course, when my birthday rolled around a few weeks ago and I really wanted to make a chocolate cake, that meant I needed to find something that wouldn't undo all my hard work. I immediately thought of Angel Food cake, which is one of my favorite things anyway. I had always wanted to try a chocolate one and I found this recipe filed under 'healthy' on Epicurious and I thought I would give it a try. You know what, its really good. Its slightly more dense than traditional Angel Food cake and could easily be used to substitute any chocolate cake if needed. Its not too sweet, very chocolatey and only has 185 calories a slice (less if you are making more than 8 slices - which we did). Its the perfect indulgence for those on a restricted diet and its tastes great even if you aren't. We had it with just a dollop of Greek yogurt that I stirred some vanilla bean into, and we loved it!

Diet Friendly Chocolate Cake
from Chef Albaladejo at Four Seasons Aviara
1 1/2 cup sugar
1 cup all-purpose flour
1/4 cup unsweetened cocoa
1/4 tsp salt
12 egg whites
1 tsp fresh lemon juice
1 tsp vanilla extract

Preheat oven to 163 C / 325 F

Sift 1 cup of the sugar, flour, cocoa and salt together in a small bowl.

In a (very) large mixing bowl beat egg whites, lemon juice and vanilla on medium-high until peaks form. Add sugar and beat on high until semi-stiff peaks form (don't overbeat they will break down).

With a rubber spatula slowly and gently fold in dry ingredients until all incorporated. Spoon into a tube pan and cook for 45-55 minutes or until the top springs back when you touch it (I found it to be on the lower end of that time frame).

Remove from oven and invert onto a wire cooling rack to cool (if you don't invert the cake will sink!). Gently remove cake from pan after it has completely cooled and serve. Its great with yogurt or cream or marscapone, dusted in powdered sugar, with a light glaze, with fruit...you name it, the possibilities are endless!

Orange Chicken

2011-05-30T16:29:00.000+02:00

Probably the number one thing I miss from the US, food wise, is Chinese food. Cheap, fast, totally Americanized, Chinese take-out. I love it - and there is absolutely nothing comparable in Germany. My favorite Chinese food ever comes from Hunan Garden in Kingwood, Texas (if you live in the Houston area, you should go) (And don't let anyone tell you Hin's Garden is better, its a filthy lie). But honestly, I miss it so bad that Orange Chicken from Panda Express is sounding pretty freaking amazing right about now.

Not that I should be eating it anyway - seeing as I am trying to lose that pregnancy weight and Chinese take-out is notoriously bad for you. The thing is, I am realizing that its super easy to make and it doesn't have to be battered, fried and greasy (not that it is at Hunan Garden. Go there!). It can be made with low-fat chicken breast, full of vitamin-rich green vegetables, and when cooked in a good wok requires hardly any oil.

This is a recipe I have perfected over nearly a year of making it probably once a week. That would be because it is both my husbands and I's favorite meal. I seriously look forward to it all week (I would eat it multiple times a week, no problem). Its incredibly easy to make - the prep only takes a few minutes and once it all goes in the wok its just another few minutes until its done. The key is to prep everything and have it all ready to go next to your wok - then just throw each ingredient when its time and its a piece of cake. Get yourself a rice cooker and you have a super easy, very light and healthy weeknight meal.

Orange Chicken
2 boneless, skinless Chicken Breasts, diced (could sub firm tofu, turkey breast, or steak and it would probably be good too)
2 Tbs dark soy sauce
1 tsp + 2 Tbs corn starch (seperated)
Juice of one orange (about 1 cup juice)
1/4 cup Hoisin sauce
2 Tbs (or to taste) Sriracha
1 tsp grated fresh ginger (or 1/2 tsp powdered)
2 Tbs honey
1 cup sliced/chopped Scallion (reserve some of the green tops for garnish)
zest from one orange
Fresh sturdy green vegetable, such as Bok Choy, Broccoli, or Asparagus, chopped
few Tbs Sesame Seeds
1 or 2 Tbs vegetable oil (not olive)

Take diced Chicken Breast and combine in a bowl with soy sauce and 1 tsp corn starch. Mix up so chicken is all well coated. Set aside.

Whisk together Hoisin, Sriracha, Orange juice, ginger and honey in a small bowl and set aside. Whisk together 2 Tbs cornstarch and 3 Tbs water and set aside.

If using bok choy, heat some oil in a wok over medium high heat. Add in bok choy and cook until its starting wilt just a tad. Add a bit of soy sauce and stir while cooking another 30 seconds more. Remove from wok and set aside. (If using a different green veg you can pre-steam if you want, until its not-just-quite finished or you can just skip to next step, I find that it will often be fine if I add it to the pan raw).

Heat vegetable oil in a wok or large skillet over high heat. When oil just begins to smoke, toss in the chicken. After about a minute throw in the scallions and half the orange zest and toss with tongs. Continue to cook, stirring continuously, for a couple minutes or until chicken is browning. When its starting to brown, toss in the green veg and cook/steam until chicken is cooked all the way through and vegetable is just starting to soften (the idea is for the veg to be lightly cooked with still a bit of crunch to it, and its still going to boil some more, so don't overdo it). The timing will vary - it will be super fast if you are cooking over a gas flame, but if you are cooking on an electric like mine it might not get as hot and will take a bit longer.

Add the orange sauce and let it come to a boil. Add the cornstarch/water mixture and stir well. Cook until sauce is starting to thicken, tossing with tongs to coat all the chicken. Add cooked Bok Choy, if using, and combine. Add sesame seeds and remaining orange zest and toss until everything is well coated and sauce is nice and thick.

Serve immediately over steamed white or brown rice (I just stick in the rice cooker before I start on everything else and its ready by the time the chicken is done). You can also garnish with some of the chopped green scallion tops.

If the chicken breasts are large, this can probably feed up to four. It normally feeds me and my husband and one of us for lunch the next day as well :)

Bucatini Pomodoro

2011-05-28T08:45:00.000+02:00

I have been completely obsessed with making pasta the past few weeks. Its been almost two years since I went to Rome and I have been finding myself daydreaming about pasta, gelato, and granita. I loved Rome and for two years have been trying to plan another trip to Italy. It hasn't worked out so far (even though its just a very short plane ride away *sob*).

So I have been attempting to bring Italy to me by learning to make delicious pasta dishes. Bon Appetit magazine must have read my mind too, because their entire May issue was dedicated to Italy - with an awesome tutorial on how to make perfect pasta. The cover recipe? Bucatini Pomodoro. I immediately tried it - and I kid you not we have eaten this for dinner once a week since (not really so great for the diet, but whatchagonnado).

Pasta really is such an affordable meal though, and when you figure out how to do it right, even simple spaghetti with tomato sauce seems like an indulgent gourmet meal. I spend just a little extra buying some fantastic pasta imported from Italy (though that is cheaper here in Europe than I would imagine it is in say, the US) and also slightly-better-than-cheapest canned tomatoes. I see a huge difference in quality (the pasta itself and the tomatoes are truly everything in this recipe) for just a few extra cents that, to me, its worth it. However, even with the cheapest stuff this is just damned good. Enjoy with a favorite bottle of wine and it turns 'spaghetti night' into something extra special.

Bucatni Pomodoro
from this recipe from the May issue of Bon Appetit

1/4 cup Extra Virgin Olive Oil
1 medium onion, minced
4 garlic cloves, minced
pinch Red Pepper Flakes
a few glugs dry Red Wine (I use the Chianti we drink with the meal)
2 cans whole tomatoes, pureed in food processor
a few basil sprigs
2 Tbs unsalted butter
1/4 cup grated Parmesan
12 oz bucatini or spegetti (I really recommend the bucatini!)

Heat olive oil in a large skillet over medium-low heat. Add the onion and saute until soft, 10 to 12 minutes. Add the Garlic and red pepper flakes and cook for another minute or two. Raise heat to medim and pour in the wine and allow to simmer down for a minute or so (this was my addition and I really think it made a BIG difference in the flavor/richness of the sauce but feel free to leave it out). Add the pureed tomatoes and cook for around 20 minutes, or until sauce thickens and flavors combine. Remove from heat, stir in the basil, and set aside (this can be done waaay ahead too).

Cook your pasta in salted boiling water until a few minutes shy of al dente (follow times on the package to help you cook it just right). Reserve 1/2 cup (I always set aside a whole cup just in case) of the starchy cooking water and drain.

Remove the basil from the sauce and return to the heat (on high). Add 1/2 cup pasta water and bring to a boil. Add the pasta and toss to coat - allow to cook until pasta is al dente (should be just a minute or two). Remove from heat and add the butter and parmesan, tossing to combine until its all melted. Serve warm!

Strawberry Rhubarb Crostata

2011-05-09T14:44:00.000+02:00

I think one of my favorite smells ever is strawberry and rhubarb together. How come you never see that in a scented candle? No matter, cause it filled my kitchen yesterday when I was making this incredibly easy dessert. I have been seeing long stalks of rhubarb at the market for weeks now, it has been beguiling me with its pretty hues of light pink and green (and super cheap price tag). I never quite know what to do with rhubarb though - this isn't something I grew up with. In fact, I think it may have only been in the past couple of years that I had ever even tasted it.

And how weird is that? I find food like this all the time - stuff everyone seems to know about and have grown up with (or at at least tasted!) that I barely even knew existed. I really have no idea why that is, either. I was not a sheltered child by any means, but clearly when it comes to food - my family didn't get out much. Maybe thats why I love it so much now? It all seems so new - not only the fruit itself but the very existence of a pie thats not a pie. And really, with its adorable rustic-ness and lack of pan to clean afterward - there is something so much better about a Crostata (or Gallete....or whatever you want to call it in possibly an English word as well) than a traditional pie or tart.

Especially with this crust. I saw this recipe in this months Bon Appetit magazine (though it was raspberry and not strawberry), and it sounded so simple and had so few ingredients that weren't already in my pantry (I only needed to buy the fruit) - I decided it would be my first Mothers Day dessert. The thing that always deters me from making more crusted pastries is that I don't want to make the crust. I don't want to cut the butter into cubes (freeze it for like 20 minutes and it doesn't get all melty when you are trying to cut it), I don't want to sit and mess with the dough until it becomes 'crumb' like...it just isn't that fun to me. This one though, made entirely in the food processor, took literally only a few minutes to make. The whole wheat flour makes the dough rich and crumbly...and it literally became my new favorite pastry crust. The filling is tart and sweet (but not too sweet) and is the perfect combination with the nutty and flaky crust. With how easy and delicious this is, I wish I could get my hands on rhubarb for more than a just a few weeks each spring - I'll just have to find some other seasonal options (I'm thinking this crust is destined for peaches this summer, and maybe plums this fall!).

Strawberry Rhubarb Crostata
from Karen DeMasco in May 2011 Bon Appetit

Crust:
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt
3/4 cup (172g) cold unsalted butter, cubed
1 egg
1 tablespoon milk

Filling:
1/4 cup cornstarch
4 cups rhubarb, in about 1/2 inch thick slices
6 ounces strawberries, diced
1/3 cup sugar
1 egg, beaten
Raw sugar

For Crust:
Combine flours, sugar, and salt in a food processor and blend for 5 seconds. Add the butter; pulse until butter is in pea-size pieces. Whisk egg and milk together in a small bowl; add to the processor and pulse until moist clumps form. Gather dough into a ball and flatten into a disk. Wrap in plastic wrap and chill at least 1 1/2 hours. Can be made a couple days ahead (I made mine the night before) - keep in the refrigerator.

For Filling:

Dissolve the cornstarch in 3 tablespoons water in a small bowl and set aside. Combine rhubarb, strawberries and sugar in a saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released - took mine about 5 minutes.

Stir in the cornstarch and bring just to a boil (rhubarb will not be tender and slices will still be intact). Careful not to let the sugar burn! Transfer to a bowl and stick in the fridge or freezer to chill until its all the way cooled (but doesn't need to be cold).

Preheat oven to 400 F / 204 C

Roll out dough on floured parchment paper to 12-inches round; brush with beaten egg.

Mound filling in center of crust; gently spread out, leaving 1 1/2-inch border (I measure at 12, 3, 6 and 9 o'clock, making a little mark in the dough so that I didn't get to close to the edges).

Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a baking sheet (I actually used my 12-inch round pizza stone - cause my oven is small and something round won't fit on baking sheets that actually fit in my oven!) and bake until crust is golden brown and filling is bubbly, about 30-45 minutes (took mine exactly 35). Let cool on baking sheet on a rack. Cut into wedges, and serve with whipped cream or ice cream (or its really just as amazing plain!)

Simple Chicken Salad

2011-04-28T18:20:00.000+02:00

Its officially picnic season. Berlin is such a great city for it too - tons of huge sprawling parks with green grass and shade trees, miles of riverbank, and just outside the city - lots of beautiful lakes (accessible by city train!). I spend as much time as I can in the park in the spring, summer and fall - and of course there is something extra special about enjoying a home cooked meal (and a chilled frizzante wine) while there.

One of my favorite things to take along is chicken salad. I am not sure where my love of it came from - this is absolutely not something we ever ate when I was growing up. Yet to me, its such a quintessential picnic food -something to be enjoyed on a hot day with sweet iced tea and sliced watermelon (on a red checkered blanket under the old oak tree?).

There are as many varieties of chicken salad as you can think of - but this is just a good basic variety that doesn't require any special ingredients or techniques. As I have mentioned on here before, I often have roasted chicken in my freezer - I simply defrost it, dice it, warm it slightly in the microwave and then use for this recipe and it becomes a quick, simple and easy lunch or dinner that requires no cooking. If you live in the US - you could use one of those rotisserie chickens from the grocery store instead (and here in Berlin there is cheap rotisserie chicken at imbiss' all around the city as well).

Simple Chicken Salad
4 cups diced roasted chicken
1/3 cup slivered almonds
2/3 cup diced sweet red onion (about one small onion)
2 tsp chopped fresh dill
2 tbs chopped fresh flat-leaf parsley
3/4 cup mayonnaise
2 1/2 tsp fresh squeezed lemon juice
1 1/2 tsp dijon mustard
salt & fresh ground pepper

Toss together chicken, amonds, onion and herbs in a mixing bowl.

In a small bowl whisk together the mayo, lemon juice, mustard, and salt and pepper (I used a fair amount of both, start with 1 tsp then add to taste). Add dressing to chicken and toss until its all well combined.

Serve on a bed of lettuce, in a wrap, or on nice bread. I made mine a wrap with sliced vine ripened tomatoes and crispy bacon (would have used lettuce and avocado too if I'd had any).

Spring!

2011-04-18T11:41:00.000+02:00

Let me tell you, as much as I love it...cooking loses all of its fun when you are swollen up like the Michelin Man and your joints are aching at the end of pregnancy. Its been six weeks since we brought the little bugger home, and I finally feel like I'm starting to be a human being again. I can't wait to post some new stuff on here cause for some reason I love taking photos of the random things I cook and posting them on the internet (what? we all need hobbies). In the meantime though...here are few of my springtime-y favorites:

Angel Food Cake with Lemon Whipped Cream Frosting

Lemon Curd

Steamed Artichokes with Garlic-Lemon Butter

Asparagus Soup

Strawberry-Lemon Cake

Classic Banana Bread

2011-01-24T12:15:00.000+01:00

I used to hate baking. When it came to time spent in the kitchen, I would usually much rather spend it over a pot of soup or a sizzling skillet. That is, until I got pregnant. I have officially fallen in love with baking - really, its more like I have become obsessed with it. This is partly because all I want to eat is baked goods. Real food? Blech. Cake? Yes please (and could you make that slice a little bigger?).

Mostly, though, its because I have very little energy for doing things like cooking (and even less for taking photos and blogging about it, sorry 'bout that). I have had a rough third trimester, with a risk of pre-term labor, and so when I do feel up to doing anything other than laying in bed watching past seasons of Top Chef, I find myself wanting to spend the precious time making something more exciting than dinner (thats what my husband is for).

Due to my pregnancy-enhanced obsession with bananas - I also frequently find myself with an ample supply of ripe bananas just begging to be made into some kind of sweet treat. Strangely, I had never made banana bread in my life until last month, and I haven't been able to stop making it since, determined to get it perfect. Its super moist with the occasional crunch from the walnuts and with just the right amount of sweetness. Its just so simple and so delicious and so perfect with a cup of coffee on a boring Sunday afternoon in January. And it will make your whole house smell like childhood. Perfect.

**As I am expecting the imminent arrival of my son - I don't anticipate any posts for the next few weeks. See you soon!!**

Classic Banana Bread
1 1/4 cup all-purpose flour (German type 550)
1 tsp baking soda
1/2 tsp salt
2 eggs, at room temp
1/2 tsp vanilla
1/2 (113 g) butter, softened/at room temp
1 cup sugar
1 heaping cup mashed ripe banana (about 2 or 3 very ripe bananas)
1/2 cup coarsely chopped walnuts, lightly toasted

Sift together the flour, baking soda and salt and set aside. Whisk together the eggs and vanilla and set aside.

In a large bowl, beat the sugar and butter together until light and fluffy. Pour in the eggs while mixing, then the bananas. The batter will seem kinda curdled at this point, that's ok.

Gently fold in the flour mixture until just combined, then stir in the walnuts. Pour into a lightly buttered loaf pan and bake at 180 C / 350 F for 40 to 55 minutes or until a tester comes out clean. Cool in pan for 10 minutes on a rack then gently turn it out of the pan and cool completely on a wire rack. Store wrapped in plastic wrap. Like a lot of quick breads - this one tastes great right away but is even more amazing the next day. I like it plain or spread with a bit of cream cheese.

Spicy Orange Crescents

2010-12-21T15:48:00.000+01:00

I don't usually make many sweets or cookies that don't involve chocolate - but this year I have been craving cookies that incorporated different flavors and textures than I normally like. I have had a blast experimenting with different traditional flavors and textures that are traditionally 'christmas-y".

Normally I would have a lot more pictures in a post - but shortly after cooking these I found myself sitting in a hospital for a week with a mild pregnancy scare (not to worry, everything's fine now!). I didn't get to finish taking the photos I wanted - and in the meantime my dear husband polished off every last one of these cookies (which he claims are his new favorite). They might be one of my new favorites too - a bit crunchy and crumbly but with a strong sweet flavor. They have a citrus-y warmth that is very fitting of the holidays and shaping them into crescents breaks up the monotony of the cookie tray. They are also great with a cup of your favorite tea!

Spicy Orange Crescents
1 cup butter, softened
1/2 cup Powdered Sugar
1/2 tsp Orange Extract
1 Tsp Orange Zest
2 cups Cake Flour (Germany: type 405)
1/2 cup finles chopped Almonds
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ginger
extra Powdered sugar for rolling (a good cup at least)

In a mixing bowl, beat butter and 1/2 cup powdered sugar until smooth and creamy. Add extract and zest and mix until well blended.

In another bowl, sift together flour and spices, and stir in chopped almonds. Add this dry mixture to the butter mixture and beat until all well blended.

Form about 1 Tbs of dough into crescent shapes (roll into a log between hands then bend slightly) and place on a parchment-lined cookies sheets. Bake at 375 F/ 190 C for 10 to 12 minutes or until slightly browning/golden on the edges.

Cool for a few minutes on sheets then transfer to cooling racks. When just very slightly warm, gently roll the cookies in powdered sugar to coat. Return to racks and allow to cool completely. Keep well for up to 2 weeks in an air-tight container.

Pumpkin Molasses Crinkles

2010-12-13T17:32:00.001+01:00

Its my favorite time of year - cookie baking time. The holidays mean a lot of different things to different people, but for me, it means its time to make lots and lots (and lots) of cookies. And yes - eat those cookies (ok, maybe I will share a few).

These cookies were an experiment that went so SO right. The flavor is just ooozing Christmas and childhood. Though they are pumpkin and molasses - they taste like holiday gingerbread with a hint of pumpkin pie. They are soft, slightly chewy with just a hint of crunch around the outside. They are simply delicious (and addicting).

They are also pretty easy and make a bunch - something I really value in a holiday cookie. In fact, this recipe made nearly 5 dozen. The finished cookies freeze quite well, another big bonus. They keep quite well unfrozen as well - just store in an airtight container for up to a week. I tried these rolled in both granulated and powdered sugar and found them equally delicious both ways, though they keep a bit easier in granulated sugar. I am glad I took a risk on these - they will most definitely be a new holiday tradition!

Pumpkin Molasses Cookies
2 1/3 cup Flour
2 tsp Baking Soda
1/2 tsp Salt
1 tsp Ground Cinnamon
1 tsp Ginger
1/2 tsp All-Spice
1/2 tsp Ground Cloves
1/2 tsp fresh grated Nutmeg
1/4 tsp black pepper
114 g (1/2 cup) Butter (room temp)
1 cup packed Dark Brown Sugar
1/4 cup Molasses
2/3 cup Pumpkin Puree
1 egg (room temp)
granulated or powdered sugar (or both)

Sift together the flour, baking soda, salt, and spices.

In a large bowl, beat the butter until smooth and creamy. Add the brown sugar, molasses and pumpkin. Beat until well combined. Add the egg and beat until combined.

Gently stir in the flour mixture until its all very well combined. Wrap the dough in plastic wrap and refrigerate for a few hours or up to overnight. The dough will still be fairly soft and sticky when you remove it, but its much easier to deal with.

Preheat oven to 180 C/ 350 F

Make the dough into half tablespoon-sized balls. Roll each ball in sugar and bake for 8 to 12 minutes or until set to touch (in my convection oven, 10 minutes usually ended up being just right).

Camembert-Dijon Cauliflower Gratin

2010-11-22T16:03:00.000+01:00

I love Cauliflower. Like its cousin Broccoli, this is a taste I acquired in adulthood - but I have been so converted it has easily become one of my favorite vegetables. It is inexpensive and filling - I love it roasted, tossed in stir-fry - and definitely with lots of cheese. In fact, I think Cauliflower shines the brightest with cheese (what doesn't??) - and I am convinced there is not a picky eater in the world who wouldn't like it.

If you pair it with the right cheese, cauliflower is sublime. I think the flavors of Camembert and Mustard make the perfect compliment to the nutty flavor of this cruciferous gem. And creamy and cheesy gratins are the quintessential indulgent Holiday side dish. There is rarely another time during the year when I feel I can justify eating them - even if they are one of my favorite comfort foods.

I served this last year for both Thanksgiving and Christmas - along side both roasted Turkey and Prime Rib. It was devoured and praised at both tables, the recipe begged for and the bottom of the dish scraped clean. That is to say - this is really really good. I find myself craving it all year long. The flavors are just a magical combination - and when the breadcrumbs get all mixed into the thick sauce it also makes an intensely pleasing combination of textures. Take the extra few minutes to make your own breadcrumbs and it really adds that extra something.

Camembert-Dijon Cauliflower Gratin
1 large head Cauliflower, cut into small to medium sized florets
57g (about 1/4 cup) butter
1/4 cup (25g) flour
2 cups milk, heated (1 percent to whole is good, but I would not use skim)
3 large heaping Tablespoons Whole Grain dijon-style mustard
140g (1 round) of Camembert cheese with the rind removed (just slice it off)
1/4 cup grated Gran Padano cheese (Parmesan would work too)
1 Tsp Sea Salt

Breadcrumbs:
4-8 slices Whole Grain bread (depends on your size bread!), with the crusts removed
a few Tablespoons Extra Virgin Olive Oil
1/2 tsp dried Thyme
1/2 tsp dried Oregano

Preheat the oven to 400 F / 200 C

Make the breadcrumbs first - pulse the bread in a food processor a few times until the size of small to medium bread crumbs. Then, in a bowl toss with olive oil and herbs. Spread evenly on a baking sheet and toast in oven just until dry, tossing once during cooking if needed - about 2 to 5 minutes. Remove from oven and cool. You can make these a day or two ahead and keep stored in a plastic bag.

Steam or boil in salt water the cauliflower florets until just beginning to soften. Drain and arrange in a small casserole dish (like a 2 quart Pyrex).

Make the sauce. In a small saucepan melt the butter over medium heat. As soon as its melted, add in the flour, whisking constantly.

Whisk in the hot milk and bring to a simmer, stirring constantly (it will start to thicken). Add the mustard and salt and whisk to combine.

Add the Camembert a few pieces at time, whisking until each is melted before adding more. Add the Parmesan and whisk until melted and smooth.

Remove from heat and pour immediately over the cauliflower. Top with your breadcrumbs and cook, uncovered, for 20 to 30 minutes. The sauce should be bubbling up the sides and the breadcrumbs a delicious golden brown.

Creamy Leeks

2010-11-04T16:32:00.000+01:00

Whenever I go out to a restaurant and am trying to decide what to order, often a good part of my decision is based on what the dish is served with. Does it come with any sides? Which ones? I mean, I love a good grilled chicken breast or a steak, but whether I order it or not often depends on whether it comes with a good vegetable or rice and potatoes.

So its odd, I realized recently, that when I cook meals at home, I rarely make a side dish. I had good reasoning - there are only two of us and it just seems like too much food sometimes (not to mention kinda a waste to buy extra food I might not really need to eat). But having yummy sides makes everyday meal planning way more fun. It also makes looking forward to dinner way more exciting - instead of wishing that you could just go out instead. Sides are also my favorite part of Holiday meals like Thanksgiving. I would be happy to have a spread of just amazing 'sides' and forget about the Turkey altogether (though I'm pretty sure my husband would consider that grounds for divorce).

I love leeks and feel like (in the US at least) they don't get nearly enough love. In fact I'm fairly certain I had never even seen them until I came grocery shopping in Germany (where they are very common). I love their delicate sweet onion-y flavor - and it tastes amazing with the tangy-creaminess of Creme Fraiche and the nuttiness of Gruyere and Parmesan cheese. This was super quick and simple to through together on a weeknight and went great along side a simple baked chicken breast. I think it would be a tasty side at Thanksgiving as well - dress it up with some whole wheat breadcrumbs on top and it might be even better. This recipe serves 2 to 4 as a side.

Creamy Leeks
1 large Leek
1/2 cup Creme Fraiche*
1/2 cup grated Parmesan
1/2 cup grated Gruyere cheese
1/4 tsp dried Herbs de Provence
Olive Oil
salt and pepper

Trim off the thick dark-green stalks and the rooty ends of your leek. Cut it in half lengthwise then dice into little half moons (you should have a mix of white and light-green). You want there to be 2 to 3 cups of diced leek. Rinse in a colander, making sure to rinse out any dirt that was hidden in the layers. Drain well.

In a large skillet, heat a splash or two of olive oil over medium-low heat. Add the leeks, herbs, and a few grinds of salt and pepper. Stir and saute until the leeks are soft and beginning to get light brown. Add the creme fraiche and stir well. Remove from heat and stir in the parmesan.

Transfer to a very small casserole or earthenware baking dish and top with the grated Gruyere. Bake in a 350 F/180 C oven until the cheese on top is bubbly and beginning to brown.

*Since Creme Fraiche can sometimes be harder to get a hold of in the US - you can substitute by whisking together 1/2 cup heavy cream with about 1 tablespoon sour cream (or just try making the dish with sour cream entirely. which will change the flavor a bit but probably still be good).

Pumpkin Cheesecake Brownies

2010-10-25T13:39:00.000+02:00

When it comes to desserts - I'm not sure there is anything more popular than brownies and cheesecake. They make the menu at nearly every restaurant - and not just in the US either. They seem to have near universal popularity. So naturally, combining the two is just magical. Giving it an awesome Fall pumpkin-spice twist is even more magical.

Really, I need to like seriously ease up on the sweets, but on a boring rainy Sunday afternoon who doesn't make brownies? Am I right? I always wish I did more entertaining so I have excuses to make more things like this (without eating it all myself) - but I figure at this time of year all of you have parties and school events to make treats for so it will be useful to you even if it induces gestational diabetes for me (I kid, I kid). In fact, if all goes according to plan (ha! when does that happen?) there will be even more awesome pumpkin sweetness coming up later this week.

I came up with this recipe simply after doing an inventory of what I had laying around the house - its basically just your basic brownies topped with your basic cheesecake (pumpkin flavored!). The pumpkin cheesecake is pretty spicy, cause thats the way I like it, but you can definitely leave out some of the cinnamon/cloves/nutmeg if you prefer it less so.   These ended up being just about the most addicting treat I have ever made - its like pumpkin cheesecake with a brownie crust. Amazing.

Pumpkin Cheesecake Brownies
Brownies:
113g Butter
140g Bittersweet Chocolate (I used Ghiradelli bittersweet chocolate chips)
2 Tbs Cocoa
1 cup Sugar
1 tsp Vanilla
3 Eggs
3/4 cup flour
1/4 tsp salt

Cheesecake:
300g Cream Cheese
1/2 cup pumpkin puree
1 egg
1/2 tsp vanilla
2 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1/4 tsp salt
1/2 cup Sugar
2 Tbs flour

Preheat oven to 180 C / 350 F
In a large bowl, combine all the cheesecake ingredients with an electric mixer until well blended.   Set aside.

Make the brownie mix. In a double broiler (or a bowl over a pan of water) on medium heat, melt the bittersweet chocolate and the butter - stirring constantly. When fully melted, remove from heat.

Stir in sugar and cocoa powder.   Whisk in vanilla. Whisk in eggs, one at a time, fully incorporating each egg before adding the next. Stir in flour and salt until smooth and silky.

Butter and flour a 2 L (2.2 qt) baking pan or Pyrex dish. Spread 3/4 of the brownie batter in the bottom.   Pour the Pumpkin Cheesecake mixture over that. Dollop the rest of the brownie batter across the top, then drag a knife through it to make it all swirly and pretty (mine wasn't that pretty of a swirl, but hey it still works).

Bake for 40 to 45 minutes or until a tester inserted in the center comes out clean.   Allow to cool at least 5 or 10 minutes before cutting. They taste great the next day (keep chilled), but I thought they were best a little warm :)

Pumpkin Spice Cake

2010-10-21T11:23:00.002+02:00

We have been having the most amazing Fall. It has been cool, crisp air, blue skies, and colorful leaves. Just plain dreamy*. I don't really need much prodding to get in the Autumnal spirit - but the storybook Fall weather has had me obsessing even more than usual over all things Pumpkin. I love it savory or sweet - but Pumpkin as dessert seems to be less common in Germany. I will never forget when I served Pumpkin Pie to one of my German friends at Thanksgiving last year and watched him nearly gag - it was just not what he was expecting.

I love Pumpkin sweets though - especially this year the pregnancy sweet tooth has really gotten the better of me. I have no less than 10 pumpkin desserts I am determined to make before the season is over. But for years - years - I have been trying to make the perfect Pumpkin cake. Cake that has all the autumnal-awesomeness of Pumpkin spice Lattes in the package of a perfectly super-moist and fluffy cake.

This is that cake. Its very simple, very easy and really - just the perfect pumpkin cake that I have been trying for all this time. Its very sweet and pumpkin-y, but with just the right amount of spice to even it out. The applesauce makes it very moist without being overly rich. Watch out, because its easy to eat a lot (ahem not that I know from experience or anything ). And it makes a lot - you can make a large sheet cake, a bundt cake or a whole lot of cupcakes with this recipe (though for the latter two cooking times would need to be adjusted). I enjoyed it topped with some Maple-Cranberry Compote which made it just an insane overload of Fall goodness - but it was just as delicious plain. I imagine it would be delightful with a frosting, glaze, or whipped cream as well. Oh - and ice cream. I definitely recommend it with ice cream.

Pumpkin Spice Cake
2 cups all-purpose flour (Germany: type 550)
3 tsp baking powder
2 tsp baking soda
1/4 tsp Salt
2 tsp ground cinnamon
1/2 tsp ground cloves
approx. 1/2 tsp fresh grated nutmeg
2 cups granulated sugar
3/4 cups extra virgin olive oil
1/2 cup applesauce
1 tsp vanilla extract
2 cups pumpkin puree
4 eggs

Butter and flour a large sheet-cake pan (9x13 inch or thereabouts - mine is a bit larger than this but not a full half sheet) and preheat oven to 180 C / 350 F

Sift together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Set aside.

In a large mixing bowl, beat together sugar, oil and applesauce. Blend in vanilla and pumpkin (be warned - its pretty soupy at this point and gets pretty splatter-y when using an electric mixer). Beat in eggs one at a time.

Gently stir in flour in batches until all well combined and smooth. Spread batter into pan.

Bake for 30 minutes or until tester comes out clean. I found it most delightful when served still slightly warm :)

*Until this week...sigh....I think fall is leaving and winter is arriving and its very very sad.

Maple-Cranberry Compote

2010-10-18T20:33:00.000+02:00

I am ridiculously excited for this Holiday season. Halloween, Thanksgiving, and then Christmas....this is by far the best time of year. Its an exciting time to like to cook too - cranberries, pumpkins, maple, and chocolate are just some of the sweeter highlights. I find myself wanting to make pumpkin and cranberry desserts all year long, but force myself to wait until 'the season' and then never have time to make all the amazing things I want to.

I have had 6 cups of cranberries sitting in my freezer for almost a year, paralyzed by my indecision on what to do with them. So I decided since they were back in season again - it was probably about time to start using them. I love anything cranberry, and I love fruit compotes so when I saw this simple little recipe in this months Bon Appetit, I thought...why not? Its super quick to throw together and can be made days in advance. I cooked mine slightly longer than recommended in the original recipe so its slightly more jellied and it was still great- use it warm for a more syrupy texture or chill in the fridge for a thicker cranberry-sauce texture.

Even though its very similar to Thanksgiving-style cranberry sauce, I found it to be far far sweeter (um, maple syrup, ahem) and more suited to use on desserts and breakfasts. It was the absolute perfect thing to stir into my morning oatmeal - and I immediately envisioned it on pancakes or crepes or stirred into plain Greek yogurt. I tried it on some simple vanilla ice cream - amazing. Then I thought how awesome would it be with walnut or caramel ice cream...or Panna Cotta? It will definitely be topping pumpkin cake soon, and I don't see why it wouldn't be great slopped onto pumpkin or apple pie as well. Its makes a tasty little fall and holiday condiment for really...just about anything.

Maple-Cranberry Compote
2 cups fresh or frozen cranberries (about 200g)
1/2 cup pure maple syrup (they recommend Grade B, cause the maple flavor is more intense...in Germany I take what I can get and Grade A is it - it was still plenty maple-y).
1/4 cup Muscovado
1/4 cup mixed berry juice (or cranberry juice - which evidently isn't so easy to find in Berlin, who knew?)
1/2 tsp orange zest

Combine all the ingredients in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low and simmer until most of the berries have burst and the juice has thickened - around 5 minutes.

Serve warm or cold, to your preference. Can be made 3 days ahead - just keep covered in the fridge.

For the oatmeal - cook 2 cups quick-cook oats in 3 cups milk over medium heat, stirring frequently until oatmeal thickens. About 2 minutes before it finishes stir in around 1/2 cup of the compote and maybe a bit of extra maple syrup (what can I say I have a sweet tooth). I topped my bowl with a little extra compote as well :)

Fall Favorites

2010-09-22T18:55:00.001+02:00

You may have noticed, it is now officially Autumn. I love this time of year - mostly because I love food this time of year. I haven't been cooking much new lately, so I thought I would share with you some of my favorite fall recipes that I have posted on here way in the past - and that I have been enjoying quite a lot of recently (and am looking forward to enjoying even more of throughout October and November). I really wanted to update all these recipes with new pictures seeing as some of the older ones are, to be honest, kinda embarrassing. But I am very busy and also a little lazy so I haven't. Please try these out in your own kitchen so you can see how pretty (and tasty) they really are :)

First of all, this time of year finds me cooking and preserving mad amounts of pumpkin to use in some of my favorite pumpkin recipes.

Naturally, I make a tasty snack with all those pumpkin seeds - spicy Pepitas.

I put the pumpkin puree to good use in Pumpkin Oatmeal Chocolate Chip Cookies, Black Bean and Pumpkin Soup, and my very favorite of all....

The Perfect Autumn Chili - which I make large pots of quite frequently and keep in the freezer at pretty much all times. I love it plain or with rice (please tell me you know the joy that is Chili & Rice?), on baked potatoes with sour cream, over baked polenta, and sometimes with a side of corn bread or corn tortillas. A little chili out of the freezer on top of a baked potato nuked in the microwave is my number one go-to 10 minute meal.

I also love mushrooms this time of year, like in this simple and inexpensive Mushroom Risotto

Or in, of course, soup. Like Wild Mushroom & Leek soup

Of course, nothing is better on a cold, rainy Autumn day like hearty soup and sandwiches. I like this Pulled Pork flavored with a little autumn goodness: fresh Apples and Maple Syrup. I especially love it with a cup of comforting Broccoli Cheddar Soup.

Enjoy Fall Everyone!!

Classic Chicken Noodle Soup

2010-09-08T16:07:00.000+02:00

This is it. The Soother of Souls, the Cure for the Common Cold (watch Mad Men?), The Comfort Food of all Comfort Foods. If you have browsed around this blog much, you might realize I love to cook and eat all the good ol' American comfort foods: meatloaf, chili, lasagna, and lots and lots and lots of soup.

And apparently, its like soup week or something around here. I really cannot seem to get enough of it. Its not just that I like eating it either - I love making soup. Its something I can do with relative ease - its easy to plan for, easy to complete, easy to clean up and easy to store. Is it because I'm pregnant that I find the need to absolutely fill my freezer to the brim with containers of soup? Is this so-called nesting? I have no idea but it has become a damn near obsession.

I don't know if this one will make it to the freezer though, because its just too good. Bowl after bowl-full. There is just something about chicken noodle soup that makes you want to go back for seconds. The broth is rich and strong but none of the flavors overpower the chicken. Its hearty enough to fill you up after a long day working, chasing kids or cleaning house (or hopefully something far more exciting) - but its also mild enough to make a great warm meal when you are feeling under the weather. And with the season changing and bringing lots of rain, I have a feeling there is going to be something going around before long.

Classic Chicken Noodle Soup
5 cups Chicken Broth or Stock
1 cup water
1 large onion, coarsely chopped
2 carrots, peeled and chopped
1/2 of a Celery Root, peeled and chopped
1/2 cup chopped fresh parsley
2 large cloves garlic, peeled and crushed
1 cup pulled/shredded Chicken breast
1 Tbs Olive Oil
1/2 cup finely diced carrot (about 1 carrot)
1/2 cup finely diced leek (about 1 small leek)
1/2 tsp dried Thyme
2 to 2 1/2 cups cooked pasta (I used Gemili - you could use Egg noodles, Linguine broken into bite sized bits, or whatever suits your fancy: here is a great guide to pasta shapes)
Salt
Pepper

Place the Broth, water, onion, 2 carrots, celery root, parsley and garlic in soup pot. Season with salt if needed (it really just depends on your broth). Cover and bring to a boil, reduce heat to medium and simmer for around 30 or 40 minutes.

Drain through a fine sieve and/or cheesecloth (reserving broth and straining out all the veggies and sediment). Place the pulled chicken in the broth and cover and set aside.

In your soup pot, heat Olive Oil then add the diced carrot and leek, thyme and pinch or so of black pepper. Saute for around 10 minutes - until the veggies get nice and soft and leeks are just starting to brown/caramelize.

Add half of the broth, cover and gently simmer for around 10 minutes. Add the rest of the stock, pulled chicken and cooked pasta. Taste and season with salt and pepper as necessary, then gently simmer for a few more minutes (don't let it cook too long, or sit for a long time after cooking, as the pasta tends to just soak up all that broth).

Serve nice and warm, ladled into bowls with a pinch or two of chopped parsley.

Sundried Tomato Pesto

2010-09-06T18:21:00.000+02:00

It may surprise you to know, I used to be a notoriously picky eater as a child. The type who wouldn't eat any sauce on my spaghetti, and used to gag if there were any peas on my plate. Then, my family started traveling and eating out more and I slowly learned to truly love and appreciate food. I remember the first time I tried something really new - something totally crazy - and realized that I actually liked it. It was in a little restaurant in Spain when I was 11 years old, and I had just, without realizing it, gobbled down several pieces of blood sausage.

Another time was my first time eating real Italian food at a little restaurant in Leicester Square in London when I was about the same age. I was complaining that I didn't like pasta (like I even knew!) so the waiter brought me spegetti with pesto, insisting I would love it. He was right - it rocked my world. I will never forget that simple little plate of noodles.

Since then I have fallen in love with food. I love sun-dried tomatoes, especially during the fall and winter when fresh tomatoes and the summer seem like such a distant memory. Walnuts, red wine and balsamic vinegar make this a very rich pesto that is hearty and satisfying. Mixed with some Parmesan cheese and tossed into pasta it makes a simple but delicious and easy meal. This makes a pretty large batch that I put up in the freezer - a jar will keep for several weeks in the fridge as well.

Sun-Dried Tomato Pesto
150 grams (around 4 to 5 oz) Sun-Dried Tomatoes
chopped fresh basil (I just grab a small handful - maybe 2 tbs after its chopped)
chopped fresh oregano (ditto)
1 large clove garlic, chopped
1 cup chopped walnuts
1/4 of an onion, chopped
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/4 cup red wine
black pepper
1/2 cup olive oil

Soak the tomatoes in water for about an hour or until they are nice and soft, then drain and coarsely chop.

In a food processor combine everything except the olive oil. Once combined, drip in the oil while the machine is running. Season with pepper as needed (or maybe salt - many sun-dried tomatoes are salted so the salt is unnecessary).

Will keep in the fridge for several weeks (take care to always use a clean spoon and keep it covered) or for several months in the freezer. I strongly encourage mixing Parmesan cheese into it upon serving (I don't do this to begin with to extend its shelf life and to keep it vegan just in case).

Cream of Chantarelles Soup

2010-09-01T02:30:00.001+02:00

Last year as Autumn approached - I found myself seeking after an idyllic autumn with cool deep forests, wild mushrooms, apple picking and American football games. When I close my eyes I can almost smell the damp air and hear the red and golden leaves as they rustle in the breeze. This longing has stayed with me for the entire year. I am normally a summer girl, but all summer I have been anxiously awaiting the arrival of Fall. The temperature has dipped here in Berlin after a very hot summer and now the most beautiful time of year - the cooler later part of summer and early warmer fall - is here.

In fact, I knew it must be about that time when I started seeing large baskets of Chanterelles at the farmers market. Here in Germany they apparently love their Pfferlinge, and the season (much like Spargel - or Asparagus -season) is opened with much fanfare by local markets and restaurants. I find myself drawn to the large piles of fungus with their gorgeous golden hue, fan-like ridged appearance, and those tell-tale signs that they just made their way from the beautiful German forest - little clumps of moist black dirt, pine needles, and flecks of soft green moss.

Every year when I see them I want to do something special to highlight their unique flavor. Of course, being me, I found myself drawn to making a rich, indulgent, and creamy soup. This soup might be one of my favorites I have ever made - its practically obscene its so rich and flavorful. The flavor of the Chanterelles is everything - all the other ingredients serve to bring that to the front. Its soothing and filling - and drizzled with a nice fruity olive oil and topped with some crispy-fried chopped Chanterelles it makes not only a delicious, but a gorgeous, main dish or first course. The flavor of this soup is very simple and so greatly depends on the quality of the individual ingredients - use a flavorful stock and good quality wine and olive oil and you won't regret it.

Cream of Chanterelles Soup
500g fresh Chatarelles, cleaned and coarsely chopped
Extra Virgin Olive Oil (I also have a really nice olive oil I brought back from Nice that I only use for drizzling - this is what I used to garnish the soup)
1 cup finely chopped onion (about half a large onion)
1 large garlic clove, minced
2 Tbs flour
4 or 5 Tbs sweet Red Wine (I used a Vin d'Pays that I am rather fond of - and if I wasn't pregnant, I would have enjoyed a glass or three with the soup as well)
2 cups Chicken or Vegetable Stock
1 cup 1% milk
1 cup heavy cream
Sea Salt
Fresh ground Black Pepper

First, prepare the Chanterelles.   Heat a large saute or frying pan over medium - high heat. Once its heated, add a few glugs of olive oil (so it just coats the bottom of the pan).   Saute the Chanterelles in small batches (a large handful at a time - so they saute and don't steam - and seasoning each batch with a pinch of salt) until soft and browned.   Remove each batch with a slotted spoon to a plate or bowl and set aside. On the last batch, deglaze the pan with just a small splash of red wine, scraping up all the brown bits and reserving with the rest of the chanterelles.

Reserve a small amount of the cooked Chanterelles (like a 1/4 to 1/2 cup) to use as a garnish - its nice to fry these a bit more as well, until nice and carmelized and a tad bit crunchy.

Heat a large cast iron pot or stock pot over medium heat. Add a glug of olive oil then the chopped onions and a pinch of salt. Saute until soft and translucent and just beginning to brown around the edges - around 10 minutes. Add the minced garlic and saute another minute more. Add the cooked Chanterelles and stir to combine.

Stir in the flour so that it coats all the veggies, then add the Red Wine. Stir vigorously and scrape up any bits stuck to the bottom of the pan ( it will kind of become a bit of a goopy mess at this point).

Add the Stock and stir to combine. Bring just to the boil, then reduce heat and let gently simmer, covered, for at least 10 minutes.    Stir in the milk and cream and taste - add salt and pepper as needed. Let cook, uncovered, over low heat (just below a simmer) for another 5 to 10 minutes - stirring frequently.    Taste again and season as necessary.

Remove soup from heat and let cool for a few minutes, then with an immersion blender, blend until smooth and thickened (you can use a regular blender, but take care not to burn yourself).    Taste again as sometimes once the soup is blended the flavors are slightly different.

Ladle into individual bowls and drizzle with olive oil and garnish with the fried Chanterelles.

Summer Minestrone Soup

2010-08-29T22:24:00.003+02:00

I LOVE this time of year - late summer, as the temperatures drop and autumn fast approaches. Everything is beautifully green in Berlin, there are breezy, sunny days mixed in with gray rainy ones - and the farmers market is still brimming with all that summer harvest. Its the best of both worlds. Its also a great time to make soup.

I am a big fan of soup for a lot of reasons - its usually inexpensive, it freezes well, makes great lunches later on (either for yourself or to put in a thermos for kiddos), and it (usually) doesn't dirty a lot of dishes or require hours and hours of slaving away (in others words, its easy). Its also the most comforting, soothing thing I can think of - no matter what the season.

For almost my entire life, my only exposure to Minestrone soup, however, had been from those infamous red and white cans. No disrespect, but that stuff is just plain awful - and as a result I had gone most of my life thinking I hated Minestrone soup. Oh how wrong I was. Minestrone, it turns out, its probably one of my favoritist things ever. It combines some my favorite things (veggies, beans, pasta) into one of my favorite dishes (soup). Its easily adapted for any season and it makes a hearty, filling and super healthy meal. This particular Minestrone has skyrocketed to the top of my all-time-favorite soups list - the broth is intensely flavored, earthy from the beans (and their cooking liquid), but also a bit sweet from the leeks and zucchini. Its a perfect meal for a rainy late August or early September day.

Summer Minestrone Soup
(adapted from Alice Waters' The Art of Simple Food)
225g dried beans (like Borlotti or Cannellini - I used a kind that were labeled Marmor beans and that I had honestly never seen before. They worked wonderfully) - this yields around 675g (3 cups) cooked beans.
Olive Oil
1 large onion, diced
2 carrots, peeled and diced
4 garlic cloves, peeled and diced
1 1/2 tsp dried thyme (or 5 stalks fresh)
1 bay leaf
2 tsp salt
2 cups chicken or vegetable stock
1 cup water
1 small leek, diced
2 medium Zucchini, diced (roughly 3 cups diced)
2 medium tomatoes, peeled, seeded, and chopped
1 cup frozen chopped spinach (or of course fresh if you have it - I keep frozen on hand all the time so I prefer not to buy something new)
225ml (1 cup) bean cooking liquid (or more if necessary)
1 or 2 cups cooked pasta (I used an artisan over-sized macaroni to provide a contrast to all the small veggies - I loved it. However, anything from vermicelli to penne to regular macaroni would taste great).

First, prepare your beans (this is something I have usually done days before and keep on hand in the fridge or freezer). It is an important step in this soup however, because much of the amazing, unique flavor from this soup comes from using the bean cooking liquid.

Soak the beans overnight and drain. Put in a large stockpot or dutch oven with plenty of water (at least a few inches over the level of the beans). Add a bay leaf and bring to a boil. Skim off the foam, then reduce heat to a low simmer and cook for 1 to 4 hours depending on your beans (I usually find I need at least 3 hours). Just taste the beans to know when they are done. Add salt at the very end and let cook for a few minutes more. Make sure to let beans cool in their liquid or their skins will peel off (if you are storing them, also store them in their cooking liquid). Be sure to reserve a few cups of the cooking liquid for use in the soup (though I found the amount I stored the 3 cups of beans in to be just about the right amount).

In a heavy bottomed stock pot or french cast iron pot (my preference for making soup) heat a few Tbs olive oil over medium heat. Add the onion and carrots and cook for 15 minutes or until tender.

Add the minced garlic, thyme, bay leaf and salt. Stir and cook for another 5 minutes. Add the chicken or vegetable stock and water, cover, and bring to a boil. Reduce heat back to medium, then add the leek and let cook, covered, for another 5 minutes or so.

Add the zucchini, tomatoes and spinach and cook (again, covered or I found I lost too much of the broth) for 15 minutes. Add the cooked beans and bean cooking liquid. Taste and season with salt if necessary. Cover again and cook for another 5 to 10 minutes. If the soup is seeming a bit crowded/thick, add more water or bean cooking liquid to your taste (if its the opposite uncover and let simmer for a few minutes to boil-off some of the liquid). Add the cooked pasta, let cook for just another minute or two and ladle into bowls to serve. You could garnish with Parmesan cheese or croutons but I found it to be filling and perfect just on its own as well.

Roasted Chicken and Homemade Broth

2010-08-28T00:03:00.001+02:00

In the category of simple cheap food, I think the roasted chicken reigns supreme. You can use the meat from the roasted chicken for one nice (and healthy and inexpensive) Sunday supper (maybe with mashed potatoes and a flavorful gravy from the drippings) - or you can use the meat over a weeks worth (or more!) of meals (like soups, enchiladas/burritos, salads, sandwiches etc). Then, of course, you can make chicken stock with the carcass.

If you are a person who really likes soup - you realize how important good stock or broth is (as well as to add flavor to any number of dishes - like rice pilaf). While I often use vegetable stock, I do like to use chicken stock as well - especially since I have been pregnant and have been looking for ways to get more protein into my diet (and when making things like Chicken Noodle Soup, well...its kinda required). I personally think the best chicken stock ever comes from the carcass of a roasted chicken - it gives it a deep rich flavor that I find to be delicious.

Roasting a chicken is one of those things I think everyone should know how to do. Its so simple- and even fairly quick compared to a lot of other meats. You can eat the whole chicken for a nice meal, or once the chicken is done cooking and resting, pull all the meat off the bone and freeze it in individual portions to be used in recipes later on. After the meat is off the bone, I place everything in a stock pot with just a few veggies (preferring to give a strong pure chicken flavor) and make broth. Then, whenever I need a single chicken breast for a recipe, or a cup of chicken broth - I have it on hand. This one chicken cost me 6 euros - but it gave give me 5 cups meat and 9 cups broth. That is what I would call a good deal.

Roasted Chicken
(this fantastically awesome method came from Zuni's Cafe via Smitten Kitchen)

1 whole chicken (normal sized - not bigger than like 4 lbs or 1.8kgs), rinsed and patted dry (make sure its very dry)
Salt and Pepper

Take your very dry chicken and season liberally allover with salt and pepper, including a bit in the cavity (I would add - if you are using the chicken right away as a whole meal, you could add additional seasoning as well - like honey butter or herbs - if you felt like it, but even keeping it very simple it ends up being very flavorful).

Allow seasoned chicken to rest for at least a couple hours or up to 2 days in the fridge.

Preheat oven to 475 F / 246 C

Use a shallow roasting pan that is just barely larger than the chicken (I used a round cake pan - you could also use a skillet or something similar). Preheat the pan with the oven.

Place chicken breast-side up in the pan (it will sizzle). Place in center of oven and watch until it begins to brown (around 20 minutes). Adjust temperature if necessary (if it takes too long to brown increase or if it starts charring or smoking, decrease).

After 30 minutes or so, flip the bird over. If the pan is nice and hot, the bird is browning on top and is dry, it shouldn't stick. Roast for another 20 minutes or so, then flip back over to re-crisp the breast for about 5 to 10 minutes depending on the size of your chicken.

Remove from oven and turn off heat. Place chicken on a large plate or platter (unless I am using the chicken whole right now, I actually use the stock pot I will make my stock in). Remove any clear fat from pan drippings, leaving the rest. Slice the skin between the body and legs of bird, then tilt to drain juices into the pan. Add a tbs or 2 of water to the pan and swirl with the hot drippings (I only do this step if I am using the drippings for a gravy instead of the stock).

Break chicken into pieces after it has cooled for about 10 minutes, and allow to cool to a temperature where you can safely handle the chicken with your hands. Remove skin from bird, then slice or pull meat off the bone (which is easy to do since its virtually falling off the bone already). I remove both legs and wings first, and set aside. Then I slice both breast halves off the bone - I either leave them whole or shred them depending on how I plan to use them later. Then I work my way around the rest of the bird, carefully removing the meat with my fingers, separating out any bone, cartilage and fat as I go. I place the meat in labeled freezer bags (ex: "1 cup pulled chicken"and the date) to store.

Homemade Chicken Stock
1 whole chicken carcass, including skin and any remnants of meat on the bone and drippings from roasting pan.
1 large onion, peeled and cut into fourths
2 carrots, peeled and chopped into large pieces
1 whole garlic clove
Couple pinches whole mustard seeds
2 bay leaves
12 cups water

Add everything to a large stock pot. Bring to a boil, then reduce to low simmer and cook for one to two hours (I check on it every 30 minutes or so, tasting as it goes to see how much longer it needs).

Strain through a fine-mesh strainer (then strain again through a cheesecloth for a really clean stock). I freeze in 1 to 3 cups increments in glass jars or tupperware containers (don't forget to label with a date!). I just skim the fat off the top when I defrost - when its about half way defrosted (so still partially frozen and quite cold) its pretty easy to just scrape/skim any congealed fat off the top.

Easy Corn Chowder

2010-08-04T20:41:00.000+02:00

Phew. July was harsh, and I have to say - I'm kinda glad its over. You may have noticed I didn't post the entire month - and it mostly because it was too damned hot to cook. I mean, it was too hot to even throw together a salad - it was pracitaclly too hot to even eat. Berlin had record breaking temps for much of July - it was upwards of 98 degrees (hovering around 40 Celsius) for what felt like, at the time, forever. I have no air conditioning - and really neither does anyone. Not the taxi driver, not the bus, not the store, not the doctors office. There was no escape and I am not gonna lie, it kinda felt like hell. So, I spent the whole month gnawing on pieces of fruit, drinking large glasses of ice water, and sitting in front of two large fans with ice packs on my face.

Normally I am not such a wimp about the heat - I grew up in Houston, Texas for crying out loud and survived two years of life in Phoenix, Arizona and four months in India with the heat generally not making me want to kill myself. In fact, I used to kinda like the heat. It was different this time though, cause I'm pregnant. Which is another reason I didn't cook a damn thing all month. Because really, with blinding nausea and an aversion to seemingly all food, all I wanted to eat was cold cereal and peaches with plain yogurt.

However, sanity has been restored to the universe. The beautiful Berlin summer is here - blue skies with the occasional rain and temps more around 78 - and my pregnancy symptoms are starting to fade. So now I can actually enjoy some of the beautiful summer food I have been seeing all over the place - like Corn. I re-entered the kitchen with a super quick and easy soup (take that heat! soup!) which I had been craving like nobody's business. Decent fresh corn is not as readily available in Berlin as it is in the States (you can find it, but I couldn't on the day that I decided I must have this soup)...so I had to use canned. But no matter - you should use fresh sweet corn from the cob and your soup will be all the better for it - but in the meantime know that this is a great recipe that can be made year round with canned or frozen corn as well. Its cheap and quick and filling and makes a great late summer meal.

Simple Corn Chowder
1 small onion, minced
1 yellow bell pepper, diced
2 medium stalks celery, diced
about 4 cups corn kernels - either fresh, frozen, or canned
2 1/2 cups 1% milk
2 slices bacon (or more if you really feel like it - you could do a slice per serving. this recipe probably makes 4 to 6 servings depending on how big you make them)
1 1/2 cups sharp cheddar cheese, shredded
sea salt and fresh ground pepper

In a blend, blend half of the corn and 1 cup of the milk until smooth. Set aside.

In the bottom of a large dutch oven, cook the bacon until crispy. Remove and set aside.

Add the diced onion, pepper and celery. Add a bit of salt. Cook over medium-low heat until the onions are translucent and the veggies are all soft. Add the rest of the corn and cook for another couple of minutes.

Add the blended corn mixture and the rest of the milk. Slowly stir in the shredded cheese until all combined. Taste and add salt and pepper to your taste.

You can either serve it as is - thick and chunky or you can blend it to your preferred consistency with an immersion blender. I blended it just a tad once it was all done, but still left it fairly chunky and thought that combined all the flavors really well (especially the celery).

Crumble the cooked bacon over each bowl and enjoy :)

Rosemary Grilled Chicken with Creamy Mustard Sauce

2010-06-29T10:36:00.000+02:00

I love summertime cooking. I hardly even have to use my kitchen - we cook just about every meal we can on the grill and enjoy it outside in the fresh air and sunshine (easy to do here since it stays light until nearly 11). I find it so much easier to think of something to eat in the summer when we haven't planned ahead - just grab a little something for the grill, throw together a salad and you have a wonderful meal. I have so many things like this I make - they are unplanned and certainly not intended for my blog - but I end up liking them so much I snap a couple photos and figure I just have to share it with you anyway.

Its easy to get stuck in a rut when you grill almost every day. Its easy just to do the same thing over and over - so I always welcome new fresh ways to marinate or serve what would otherwise be a mundane chicken breast. For my birthday my mom sent me Cooking Light's Fresh Food Fast cookbook. It has great photos for every single recipe and almost every recipe has another with it for serving suggestions for a meal. Its one of those books you could pull out right when you need to make dinner and probably find something that fits the bill. The problem comes with some of the suggestions they give for saving time in the ingredients - like buying pre-cut vegetables (why? it doesn't take long to dice an onion!) and pre-made seasonings and salad dressings, or processed and pre-seasoned minute rice. These suggestions often can make the recipe cost three or four times as much - not to mention be less healthy (and I really don't think they save that much time). Since a lot of the ingredients it suggests are processed items from the US its a moot point for me anyway - they simply don't have them here.

This simple little idea for grilled chicken has become one of our new favorites from the book however, and with just a little adaption has become one of our very favorite meals. Since I have rosemary growing in my garden the recipe ends up being really cheap, and despite the small amount needed for the marinade it is full of flavor. Grilled boneless and skinless chicken breasts can often be dry and rubbery - but this certainly does not need to be the case. Start by placing the breast over the hottest coals, searing both sides for 2 or 3 minutes - then move them to the outer parts of the grill where its not as hot and cover and cook it the rest of the way nice and slow. You should end up with a perfectly juicy, tender and smoky piece of chicken. We have one of our many favorite quick salads on the side (look for some of those recipes soon) and it is the perfect little meal to enjoy on a summer evening.

(PS - I use this mustard sauce all the time on all kinds of stuff. Its sooo basic but adds so much flavor.)

Rosemary Grilled Chicken with Creamy Mustard Sauce
adapted from Cooking Light's Fresh Food Fast

2 boneless, skinless chicken breast halves
1 Tbs plus 1 tsp whole-grain dijon mustard, divided (I always use the brand Maille, its fantastic and can be bought practically worldwide)
1 Tbs Olive Oil
1 Tbs chopped fresh Rosemary
1/4 tsp salt
fresh ground black pepper
3 Tbs Mayonnaise
1 Tbs water

Trim, clean and pat dry your chicken breasts.   Whisk together the 1 tsp mustard, Tbs Olive oil, chopped rosemary, and salt and pepper. Pour over chicken breasts taking care to coat them completely. Cover and refrigerate for at least 4 hours or up to 24.   Remove chicken from the fridge an hour before you are ready to cook it and let it come to room temperature (it cooks much more evenly this way).

Prepare the grill. Place chicken on center (hottest part) of grill and sear on both sides for 2 minutes or so - then place on outer (low heat) part of grill. Cover and let cook and smoke slowly (turning occasionally) until its about 1 minute away from being done.   Remove from grill and let rest for 5 to 10 minutes (perfect amount of time to make the very simple sauce).

Combine 1 Tbs mustard, the mayonnaise and the water in a small bowl.   Serve over chicken breasts (hint: when this sauce mixes with the juices from the chicken it becomes quite delicious).

TIP: make sure your grill is very clean and very hot before placing the chicken on it and its much less likely to stick and then pull all the yummy outside bits off when you turn it.

Angel Food Cake with Lemon Whipped Cream Frosting

2010-06-14T14:00:00.015+02:00

I always want to make pretty cakes that inspire oohs and ahhs when you serve them. Except that I'm really not much of a baker, and I especially am not good at making anything I cook 'pretty'. Usually I don't mind too much, because we all know that what really matters is how it tastes right? Half the time those gorgeous cakes are dry and flavorless anyway (see: my wedding cake.).

But then there was Angel Food Cake. I'm not sure there is anything prettier, fluffier, or sweeter. I absolutely love the stuff. I think everyone has a favorite kind of cake (no? just me? really?) and my favorite has always been Angel Food.

I was a bit surprised when I moved to Germany and realized (by doing an informal poll of my international group of friends) that Angel Food cake is pretty much an American thing. I knew I had to make some for my friends so they experience the sweet fluffy goodness , but - there being no angel food cake here and all - an angel food cake pan was impossible to find.

Luckily my mom was awesome enough to send me one for my birthday and I promptly got to separating eggs, whipping eggs whites and sifting flour and sugar. I had made this before in the states, and I found this recipe to produce a far superior Angel Food cake to anything I had tried before. The first cake I made was a complete disaster though. See - I forgot the very important step of inverting the cake to cool and the cake lovingly became known as "crater cake." Sure it tasted good...but it wasn't pretty.

Luckily eggs aren't too expensive (even organic, free range ones 'round here) and I didn't give up. And in the meantime I found myself with a very large number of egg yolks to put to good use in what has become my very favoritist frosting ever - Lemon Whipped Cream.

Its really simple: take 500g Whipped Cream (Schlag Sahne) and a scant amount of sugar and beat it with an electric mixer until its very stiff (careful....you go too long it will turn to butter). Then fold in a half cup to a cup of Lemon Curd (just to taste). I got this fantastic idea from Alice Waters in the Art of Simple Food, and this tart and not-too-sweet frosting just pairs magically with Angel Food Cake.

I had never iced an Angel Food Cake before - I had always eaten it fairly plain, maybe with some berries or fruit compote and some whipped cream at the most. Iced, with some fresh raspberries and blueberries in the center for decoration, it was just amazing. The lemon and berries together with the sweet but low-fat cake seemed so summer-y - it was the ultimate dessert to enjoy after a backyard BBQ and I think would make an adorable take-along to a Fourth of July celebration.

Angel Food Cake
with Lemon Whipped Cream Frosting
recipe from Gourmet November 2001

1 1/2 cups egg whites (11 to 12 large eggs)
1 1/2 cups (150 g) sifted confectioners sugar (sift before measuring)
1 cup (100 g) sifted cake flour (not self-rising; sift before measuring)(type 405 in Germany)
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup (200 g) granulated sugar
1 teaspoon vanilla

Special equipment: a 10-inch tube pan (about 4 inches deep) with a removable bottom

Let egg whites stand in large wide bowl at room temperature about 1 hour before making cake. (They should be about 60°F, slightly below room temperature.)

Set oven rack in lower third of oven and preheat oven to 350°F (180 C)

Sift together confectioners sugar, flour, and salt onto a sheet of wax paper using a fine sieve (I just sifted into a bowl).

Beat whites in mixer until frothy. Add cream of tartar and beat at medium speed until they form soft peaks. Add granulated sugar gradually, beating, and continue beating just until whites are thickened and form soft, droopy peaks. Beat in vanilla.

Sprinkle one fourth of sifted dry ingredients over whites and fold in with a rubber spatula gently but thoroughly. Fold in remaining dry ingredients, one third at a time.

Gently pour batter evenly into ungreased tube pan and bake until top is light golden, cake retracts a bit from pan and springs back when touched lightly, and a tester comes out clean, 40 to 45 minutes. Invert pan onto neck of an empty wine bottle or a large metal funnel and cool cake completely (mine didn't fit on either of those and I just set it inverted on a baking rack and that worked just fine).

To remove cake from pan, run tip of a long, narrow knife between outer edge of cake and pan. Tilt cake pan on its side and gently tap bottom edge against counter. Rotate pan, tapping and turning a few more times, until cake appears free. Cover pan with a metal rack or cardboard round (or dinner plate as I did) and invert, tapping pan firmly to loosen cake. Lift pan from cake. (It should come out beautifully, like a pillow taken out of a slipcover.)

To frost, simply gently spread the icing in large heaping spoonfuls with a rubber spatula. Since I used a thick coating of frosting I didn't see any need to do a crumb coat and the whole bit. Frost around the whole cake including in the center hole. I think this cake looks cute with the frosting kind of fluffy and 'rustic looking' but feel free to make yours all smooth and pretty with a cake spreader if that is your thing. Keep the cake in the fridge until serving. Fill the center with fresh berries - I used raspberries and blueberries - but I can't think of a single berry that wouldn't taste great with this. Strawberries are especially awesome.

Cilantro-Lime Salsa

2010-06-13T18:18:00.001+02:00

At the last party I threw I saw several people huddled in a corner cradling the bowl of this salsa like a bunch of crack heads. I had to make two more batches before the night was over. I think a lot of people probably have no idea how ridiculously easy it is to make fresh, spicy and um....addicting...salsa at home. Well, the secret is out. Its laughable, really, how simple it is - even more so since this salsa is so universally liked by everyone who tries it.

To be fair, I got this general salsa recipe through the grapevine in Kingwood, Texas. I have no idea as to its true origins but I do know the first time I tried it, I had to know how to make it and it has been a staple in my fridge ever since. It makes just about the best snack ever on a hot day with some fresh, salty tortilla chips and a cold beer. Oh and just a friendly reminder - wear gloves when handling the peppers. Trust me.

Cilantro-Lime Salsa
1 can diced tomatoes, (with no added salt or other flavors)
4-6 small to medium sized vine ripened tomatoes, diced (I like to use Roma tomatoes)
1 medium onion, diced
Juice from two limes (you want roughly between 1/4 and 1/2 cup)
4 large garlic cloves, minced or pressed
1/2 habañero pepper - seeded and minced (to start, since peppers vary in spiciness)
2 jalapeños, seeded and minced (to start)
1 cup chopped fresh cilantro
fresh ground sea salt

Add all ingredients to a blender (add entire can of tomatoes juice and all) and blend until well combined and fairly smooth.

Taste . Depending on how hot your peppers are - you can add more jalapeño and/or habañero to your liking (I like it HOT). Add cilantro or lime or salt as needed.

And thats it. Seriously, your done. This will keep for a week or two in the fridge but it also freezes well. I have always wanted to try canning it but have no idea if its suitable for such a thing.

Lemon Curd

2010-06-10T17:27:00.001+02:00

I love lemon sweets. I think it all started with those sweet frozen lemonades we used to get at fairs and the ballpark when I was a kid, though it quickly expanded to things like lemon bars, lemon cake, and tart little lemon cookies. Lemon cupcakes with lemon frosting are especially awesome. However, until not too long ago I had never heard of Lemon Curd. In fact, the first I ever heard of it was reading through The Art of Simple Food and it promptly became the first recipe I bookmarked.

Maybe you are like me and had never heard of this little delight before. Simply put its eggs (and a few extra yolks) whipped up with fresh lemon and cooked until nice and thick (almost pudding like). Then you can do with it what you will - its delicious spread on toast, biscuits, or scones for breakfast or a tea time snack. You can also use it as a base for other desserts - like a tart as suggested by Alice Waters in her book. I envision it between layers of cake, as a filling for cupcakes or donuts and somehow incorporated with Cheesecake (with raspberries!). Mix it with whipped cream (again as suggested by Ms. Waters) and it makes an absolutely amazing icing (look for a recipe soon). Basically this is super tart and super-lemony with just the right amount of sweetness and creaminess and couldn't be easier to whip up. I think I am in love.

Lemon Curd
recipe from The Art of Simple Food by Alice Waters
4 lemons (or 2 really large lemons)
2 eggs
3 egg yolks
2 Tbs. milk
100 g sugar (about 1/2 cup)
1/4 tsp salt (omit if using salted butter)
75g (1/3cup) butter, cut into small pieces

Grate the zest of the lemons on the small holes of a grater (I used a microplane). Juice the lemons - there should be about 100ml juice.

Beat the eggs, yolks, milk, sugar and salt until mixed well. Stir in the lemon juice and zest and add the butter. Cook this mixture in a nonreactive heavy pan, stirring constantly, over medium heat until its thick enough to coat a spoon. Do not allow to boil or the eggs will curdle. When thick, pour into a glass jar or bowl to cool. Cover and refrigerate for up to 2 weeks.

Spicy Chicken & White Bean Soup

2010-06-04T10:10:00.000+02:00

I think most people who know me know that I really really love spicy food. I love chili peppers in all their forms and many flavors - I love preparing food with them and I love eating them. In fact, my amazing friends got together for my birthday and gave me a gift basket full of jalapenos, habanero peppers and an awesome variety of hot sauces and spice rubs. Awesome friends right? Well the whole thing got me hankerin' to cook some really spicy food- and for some reason I have been especially craving Posole like we used to get at the little hole in the wall Mexican restaurant behind our apartment in Phoenix, Arizona.

Hominy is a key ingredient in Posole though, and since that is not readily available I substituted white beans and I thought it turned out positively fantastic (though definitely not Posole). The cilantro, lime, cumin and chili pepper are pretty much a win-win-win-win combo every time no matter how you prepare them. I was a little worried this would even be too spicy - especially as I sat and watched the bright red chili collecting in the little pools of oil on top of the soup as simmered. My fears were unfounded though - it ended up being just right for us and we easily polished off a whole big bowl each (with 2 servings left to keep in the freezer for later - score).

This soup could not be easier or faster - especially if you already have pulled chicken in your fridge or freezer.    Simply throw some chicken, stock, beans and seasonings together and in about 15 minutes you have an amazingly flavorful soup. Its also really, really cheap - again, especially if you are using homemade stock and are savvy about buying your spices (buy in bulk, and often Mexican or Asian food stores have them for much cheaper). You can dress it up with garnishes like sour cream, avocado and tortillas but even without all that this soup packs a serious punch. Fast, healthy and cheap and full of flavor - I think this just became one of my new favorite standbys.

Spicy Chicken & White Bean Soup
2 cups cooked pulled chicken (roughly 1 chicken breast)*
4 cups chicken or vegetable stock
1 cup water - if necessary
1 tsp ground california chili powder
1/4 tsp cayenne pepper (you can increase to 1/2 if you didn't already cook the chicken in cayenne like I did)
2 tsp ground cumin powder
1 tsp sea salt
1 tsp dried Mexican oregano (you can of course use any oregano if needed)
juice from 1 lime (like 1/4 cup juice at least)
2 cans (400g or 16oz) white beans, drained
1/2 cup salsa verde (Mexican tomatillo salsa) (buy the little cans in the mexican foods section, they are really cheap, or if you have your own even better)
1 tbs olive oil
1 cup coarsely chopped cilantro, plus a few leaves to garnish
optional: sour cream, crema, or yogurt for garnish

Combine chili powder, cayenne, cumin, sea salt and oregano (hey this is basically my go-to 'taco seasoning'). Toss pulled chicken in the spices until its well coated. Lightly mash half of the beans with a large spoon or potato masher.

Heat olive oil in the bottom of a heavy stock pot over med-high heat. Add chicken and lightly brown (takes about 2 minutes).   Add chicken stock and bring to a simmer.

Add the beans and salsa verde and lime juice and stir to combine. Taste and season if needed or add water if it seems it needs more broth or if the spice is too intense for your tastes.    Let simmer for about 10 minutes until the starch from the beans makes it thicken slightly and all the flavors have had a chance to combine. Remove from heat and stir in cilantro.

Garnish with sour cream, crema or yogurt and a few fresh cilantro leaves. Would also be amazingly fantastic with some corn tortillas torn up and tossed in, or even with some polenta or brown rice (if you find the spiciness too intense for your tastes - these are also good options to help you mellow it out). Sliced up avocado would be amazing in this as well.

*I often have pulled chicken in my freezer from when I make chicken stock (I roast the chicken, pull the meat off and pull it apart - easier to do if you slow cook it but not hard either way) then I make broth with the carcass. Obviously I don't always have this, and you probably don't either. In that case: take one boneless, skinless chicken breast and place it in a small sauce pan of boiling water (you can season/substitute with wine, beer, cayenne pepper, salt or just about anything you can think of...for this I added some cayenne pepper to the water). The water should not entirely cover the breast. Reduce heat to med-low and simmer for just about 5 minutes (10 max) maybe turning once or twice. Let rest and cool a bit, then holding the breast down lengthwise with one fork, pull at it with another so the chicken strings off. The whole process should only take like 10-12 minutes or so tops :)

Steamed Artichokes with Garlic & Lemon Butter

2010-05-11T19:32:00.002+02:00

Artichokes are complex, withholding, and stubborn vegetables. And yet...they are also beautiful, delicate and delectable. One of the greatest pleasures of one of the most pleasurable seasons is enjoying a steamed whole artichoke, leaf by leaf, slowly making your way to the soft, silky heart. Dipping each bit in a garlicky lemon butter and pairing with a glass of Provençal Rose outside on the terrace as the sun sits low in the sky, and you will have experienced the sublime.

The simple joy of a whole steamed fresh artichoke is something I had never experienced until my mid-twenties. Growing up in a mixture of the midwestern United States and Scandinavia, they weren't exactly readily available. My husband however, grew up in the mediterrean-like climate of California and has fond childhood memories of scraping mayonnaise-dipped artichoke flesh off spiny green leaves until unearthing the heart like a hidden treasure.

The first time I took a few irresistible artichokes home for the market I set them on my counter and wondered what on earth I was going to do with them. I had enjoyed artichokes hearts so many times in so many ways, but looking at this spiky green and violet cone I had no idea how to get to it. While it does take a slight bit of preparation - its really quite simple. Steamed artichokes can make the ideal appetizer at a dinner party, slowly shared around a large table while the main dish finishes cooking, they are simple and can be prepared and served with relatively little fuss. We had ours as the accompaniment to some simple grilled chicken, enjoying them on the patio with some wine while the chicken smoked on the grill.

Steamed Artichokes with Garlic & Lemon Butter
3 to 8 medium to larg-ish whole fresh artichokes
120 grams butter (like one stick in the US)
3 large cloves garlic, pressed or minced and crushed
300 ml fresh lemon juice (like one lemon)
a few sprigs fresh thyme

Prepare the artichokes: Cut the stems about 1/2 inch from the base of the choke and slice off the top of the choke (about 1 inch). Remove the most outer dark leaves. With a pair of kitchen shears, trim the prickly tip from each leaf. Rub lemon on the cut edges to keep them from browning.

To cook the artichokes: place in a steamer basket over lightly boiling water and steam for 30 to 40 minutes. Alternatively, you can place directly in the water. They will bob up on the top of the water, so they will kind of half boil/half steam. Remove the artichokes and place upside-down on a kitchen towel to drain while they cool.

While the artichokes are steaming, prepare your dipping sauce. Place butter in a small saucepan over med-low heat. Add the garlic and the whole thyme sprigs after its mostly melted and slowly cook the garlic. Let cook this way for a few minutes, until the garlic and thyme become quite pungent (don't let it get to hot or the garlic will burn). Remove the thyme and whisk in the lemon juice. Let cook another minute or two. Remove from heat but keep warm until serving. This sauce is probably enough for 4 to 6 people to share.

To eat the artichokes, pull each leaf off, dip it in the sauce then scrape/suck/bite off the tender green part of the leaf at the bottom . As you get further in, each leaf will have a bit more of the heart on it. When you get to the heart in the center, simply cut off the fuzzy stuff on top of it (you can remove this before cooking if you want as well) and eat the rest (remaining stem included).

Asparagus Soup

2010-04-22T12:05:00.002+02:00

Asparagus season seems so short and fleeting that I rarely do anything with asparagus other than roast it in olive oil or grill it. Both of those are delicious, sure, but I was getting a bit bored of the same old thing. Not to mention I kinda got excited when I saw the asparagus at the store and may have bought a little too much of it.

I had intentions of making this a fancy white asparagus soup, and drizzling some fancy herb-infused olive oil over it that I brought back from Nice. The thing is, I didn't have enough white asparagus and why go buy more asparagus when I have like 3 more lbs of the green stuff sitting in the fridge? I have always wanted to make asparagus soup and I am so glad I did. It has a subtle, delicate asparagus flavor and is the prettiest shade of spring green. I wanted to eat the sauteed asparagus tips I made for the garnish like popcorn too.

Truly this soup was delicious. It tastes great with some whole grain bread and as I was eating it I couldn't help but think how tasty a scoop of brown rice or maybe even bulgur would be stirred into it as well. It freezes and refrigerates really well - in fact it might be even better the next day. Its great for lunch, a small simple dinner, or would make a lovely first course at one of those fancy sit-down dinner parties (you know, the kind I have never had).

Asparagus Soup
based loosely on Alice Waters' recipe in Chez Panisse Vegetables

500g (1 bunch or 1 lb) White Asparagus, peeled and chopped
500g Green Asparagus, chopped reserving all of the tops
1 HUGE Leek (or 2 normal ones), chopped
1 large yellow onion, chopped (all told I had about 3 1/2 or 4 cups chopped leek & onion)
2 potatoes, peeled and diced (medium-ish ones will do)
a few sprigs thyme (or a tsp or two dried)
bay leaf
olive oil
5 cups vegetable or chicken stock (in actual fact I used turkey stock and that was good too)
water (as needed)
salt and pepper

In a medium saucepan heat the stock to a low simmer, add the bay leaf and thyme sprigs and chopped asparagus and simmer for 15 minutes or just until the asparagus is getting soft.

Meanwhile, in a large stockpot stew the leek, onion, and potato in a few Tbs olive oil and a bit of water until the veggies are very soft. (you know I was thinking, garlic wouldn't be bad in this either, I might try that next time)

Add the broth and asparagus and simmer all together (uncovered) for about 10 minutes more. Season with salt and pepper. Blend with an immersion blender until smooth. Allow to sit (the soup thickens and flavor intensifies as it cools) for 20 minutes or so before serving.

In a small frying pan heat some olive oil over medium heat. Add the green asparagus tips and saute until they begin to turn a golden brown. Remove from heat immediately. Ladle soup into bowls and garnish with the asparagus tips.

"Eggs In Purgatory" Casserole

2010-04-21T12:30:00.000+02:00

I have a lot of little random things I make when I am needing to throw together a quick simple meal. It usually involves using up whatever is going bad in my fridge or that I happen to have in my pantry or using leftovers. Sometimes these meals are things I tolerate because I am lazy - sometimes they turn into some of my most favorite comfort foods. Usually it is a bunch of stuff I throw into a single dish and hope it turns out edible.

This definitely ranks up there with my most favorite. I simply love eggs baked in tomato sauce sopped up with a yummy baguette. I have made a bunch of different versions of this same dish using different kinds of beans, vegetables and cheese (red beans and feta cheese, chickpeas and spinach etc). This particular one came into being simply because I had leftover roasted asparagus and goat cheese in the fridge from pizza the night before. Everything else I had on hand on voila - on a night when I didn't want to cook or go out I made a super cheap, delicious and very rich and filling meal (that would also be great for brunch). The roughly 3 euros and 60 cents this was worth was definitely less than we would have spent ordering in. I love that :)

Eggs in Purgatory Casserole
1 small can white beans, drained
3/4 cup chopped roasted asparagus
2 cups marinara
2 eggs
1 large spring onion or scallion, chopped
1/4 cup crumbled fresh goat cheese
olive oil
salt and pepper

Preheat oven to 375 F (190 c).

Layer the beans, then asparagus in a medium round casserole dish. Top with the marinara sauce and smooth over the top, making 2 little divets with the back of a spoon. Crack the eggs into the indentations, then sprinkle scallions and cheese over the top.

Place in oven and bake until eggs are just set and the sides are bubbly ( I like it so the eggs yolks are cooked on top but underneath are still soft and will run a little bit but cook to your preference). Serve with crusty baguette.

Making Pizza (and other life lessons)

2010-04-20T12:00:00.001+02:00

Sometimes when life is at its most overwhelming and I am feeling utterly powerless against it, cooking really helps. Chopping, pounding, kneading do wonders to work out frustration - and nothing beats the sense of accomplishment at the end when you have a delicious meal to enjoy. Especially when making something new and exciting that I have always been afraid of - like pizza dough.Making things like this make me feel less afraid to tackle the other things I have been avoiding in my life due to misplaced anxiety - like taking German classes. For 22 months I have been avoiding signing up for German classes, all the while struggling along in a life where I can't read my mail or understand the customer service agent on the phone. Its lame, living a life where you don't make your own pizza or speak the language simply because you afraid of trying something new.
But I conquered the pizza. I am sure my dough will get better and better as I practice but I did it. I just topped it with what was sounding good that day and were inexpensive at my local market - fresh local asparagus, caramelized onions and goat cheese (which I haven't stopped craving since we were in France). It was actually pretty easy, and the final product was amazing. I also realized something as I was making my humble little pizza - pizza is super cheap and (depending on what you put on it) doesn't have to be too bad for you either, which makes learning how to make it all the better.

Which brings me back to the German classes. There is a school right in my neighborhood, its affordable, and you can register online. Why haven't I done this before again? Well, if I can successfully make Pizza (which for some reason I never thought I could) then I am sure with a little practice and effort I can learn German too - and starting next month I am taking classes. So here is to getting over ourselves - and enjoying life more in the process!

Roasted Asparagus, Caramelized Onion & Goat Cheese Pizza
5 to 10 thin green asparagus stalks, cut into 1 inch pieces
1 very large onion, thinly sliced
1 log goat cheese, sliced into thin rounds (like a cup or so)(come on, pizza toppings don't need to be exact)
2 or 3 Tbs Simple Marinara sauce
1/2 recipe of pizza dough (see below)
olive oil
butter

Pizza Dough
adapted from Alice Waters' Art of Simple Food
2 tsp dry yeast
100 ml lukewarm water
1/2 cup (50g) whole wheat flour
3 1/4 cup (325g) unbleached plain white flour (type 550 in Germany)
3 tsp salt
175 ml cold water
50 ml olive oil

Stir together the dry yeast and warm water. Add the 1/2 cup whole wheat flour. Allow to sit until it gets bubbly - around 30 minutes.

Add to that the white flour, salt, cold water and olive oil. Mix throughly by hand. I just kneaded it right inside the bowl I was using since it was nice and big, but you could turn it all out onto a floured surface also. Knead for around 5 minutes.

Cover the dough inside a large bowl and let rise in a warm-ish place until it doubles in size (around 2 hours). You can also let it rise slowly overnight in the fridge, remove 2 hours before shaping.

Divide the dough into 2 balls. You can stick one in the freezer. Take the other one, cover it loosely in plastic wrap and let sit on the counter for an hour or so. Flatten into a disc, flour lightly then let sit another 15 minutes.

While the dough is rising the first time, start preparing your toppings. In a large skillet heat a couple tbs each of olive oil and butter. Add the sliced onions and saute over low heat for 20 minutes or so until carmelized and brown. Remove from heat and set aside.

Toss the chopped asparagus in olive oil and coarse sea salt and roast at 220 C (425 F) until its just starting to brown and soften (it will cook just a bit more on the pizza so you don't want to over do it). Remove from oven and set aside.

Place a pizza stone on the lowest rack in the oven (if you have it) and preheat the oven to its highest setting.

When you dough is ready, (its in a flat disc and has been sitting for 15 min or so), gently stretch it into a roundish shape (its really hard to get it perfect!) over a large piece of parchment paper (this will help you transfer it to the oven so you can cook it right on the pizza stone. If you don't have a pizza stone, shape it on an inverted baking sheet or pizza pan).

Spread the marinara over the dough, leaving an inch or two crust around the outside. Evenly distribute the toppings on the pizza. Transfer the pizza to the oven and cook for around 10 minutes - until the crust is browned and the cheese is bubbly.

Provence & Côte d'Azur

2010-04-12T14:00:00.001+02:00

I have mentioned a few times on this blog that I have had a preoccupation with Provence lately. I have been drawn to it in a way I cannot fight against - like some inevitable cosmic force was drawing me to it. I know I am not the first to be romantically swept away by this region, but I certainly never thought I would actually find myself on vacation there any time soon.

And yet that is exactly where I found myself last week. I somehow found myself in hotel room in Nice overlooking the aquamarine water of the Baie des Anglais charting out all the places we had to eat over the next few days. It was...amazing.

It was Olive Tapinade, Rosé Wine (be still my heart), fresh Goat Cheese (that may have actually brought tears to my eyes), and absolutely perfectly cooked Scallops with shaved truffles that there is no pictorial evidence of because I could not wait one second to devour them (nor will I ever forget the way they absolutely melted in my mouth. Melted I tell you).

I always say I am new to this whole "foodie" thing - and so the idea of Provence as food mecca is pretty new to me as well. I knew it was the land of truffles and lavender, but I had no idea it was also the land of fresh seafood, perfectly light and fruity olive oil, and candied fruits.

We ate everywhere from street stands (Socca & Rotisserie Chicken) to Michelin-rated fancy restaurants (Chateau Eza) to hip new joints across the street from the Cannes' Palais des Festivals (Mocca), to cute little bakeries with deliciously simple breakfasts.

I think the highlight of my whole trip was wandering through the market at Cours Saleya in Nice. I have never seen such exquisite fruits and veggies in my life. Next time I visit there, I will have to rent someplace with a kitchen so I can enjoy all those gorgeous fresh fruits and vegetables.

I have been very tired of cooking lately (as you can see by the lack of posts for an entire month)- and this trip gave me just the jolt of inspiration that I needed. It reminded me why food (and cooking it) can be so amazing and what drew me to it in the first place.

I cannot wait to go back and explore more - St.Tropez! Marseilles! - not to mention the beautiful countryside and majestic mountains....sigh...why do I have to return to reality?

Lasagna Bolognese

2010-03-12T17:40:00.000+01:00

I don't know about where you live, but here in Berlin there is no sign of spring yet. Sure, all the snow and ice melted a few weeks ago - but the temperatures are still stubbornly hovering just above freezing and we are seeing little snow flurries every time the sun disappears (whimper). This has been a seriously brutal winter - for people all over the Northern Hemisphere - and I for one decided I needed more good hearty comfort food to see me through its final weeks (we'll just forget everything I said before about a diet).

I think when it comes to comfort food, Lasagna might be the king. It is hearty and filling, oozing with cheese - just the perfect combination of simple flavors and ingredients. Even the lengthy preparation of Lasagna is somehow cathartic and soothing to me. The smells of simmering marinara, sizzling meat, and sauteing onions and garlic fill the house - then once it goes in the oven add to that the smell of bubbling parmesan and mozzerella cheese. Everyone will start to gather to the kitchen, only to finally come together around the table and fill their bellies to complete satisfaction. There is nothing better.

After a meal like that, I always feel warm and cozy and a little sleepy. Snuggle up on the couch with a good movie and falling asleep is the perfect dessert. My dreams will be filled with sunny summer days relaxing in biergarten's by the Spree sipping a cold banana Weizen - that is coming soon enough (I hope!) - but for now I might as well enjoy the last cold days of winter with some warm comforting food.

Lasagna Bolognese
1 lb mince meat - pork and beef mix (450g hackfleish gemischte)
4 cups Simple Marinara Sauce
1 large carrot, peeled and diced
1/2 large onion, diced
2 celery stalks, diced
2 cloves garlic, minced
1/2 cup fresh basil, chopped, plus 5 or 6 whole leaves
1/4 cup fresh parsley, chopped
2 Tbs dried oregano
1/4 tsp fresh grated nutmeg
salt and pepper
Extra Virgin Olive Oil
1 or 2 glugs Red Wine
2 cups fresh grated parmesan cheese (or thereabouts, I don't measure it exactly)
250 g fresh Ricotta cheese (about 1.5 cups)(you could easily use more in this recipe if you like more creaminess in your lasagna)
1 largish ball fresh Mozzerella cheese, sliced thin (you want like 8 to 10 slices)
1 small tomato, sliced into 6 slices
12 to 16 whole wheat Lasagna noodles, prepared to package directions (if not fresh - someday I will get myself a pasta roller and make my own).

First, brown the meat. Heat a 12-inch skillet over high heat. Add a wee bit of olive oil then add the meat and stir around. You want it to get brown and yummy - not to steam or boil - so it needs a big, hot pan so as not to crowd. Once it has gotten nice and browned/seared (not necessarily cooked all the way through) turn the heat down some and let it cook until its mostly done. Add a few glugs of wine and stir, scraping up all the tasty brown bits from the pan. Remove from the heat and set aside.

In a large saute pan or casserole (it needs high sides), heat a few tablespoons of Olive Oil over medium heat. Add the carrots, celery, and onion and saute, stirring occasionally, until the onions become translucent. Add the garlic and dried oregano and cook until all the veggies are just soft. Add the meat and stir to combine, then add the Marinara sauce and nutmeg and stir well.

Reduce the heat, cover and simmer for a good 20 or 30 minutes. Remove from the heat and add the fresh herbs and around 2/3 cup fresh grated parmesan and stir (if you substitute dried basil and parsley though, add it at the same time as the dried oregano). Taste and season with salt/pepper as needed.

Season your Ricotta with salt and a good amount of fresh ground black pepper. Preheat your oven to 375 F/190 C. Now assemble the lasagna in a large casserole dish (like 9x13 inches - can be smaller if the sides are higher).

First, put a small amount of the bolognese sauce in the bottom of the dish so that it is just covered, then place noodles over the top - break or trimming the noodles to fit the pan. Spread about 1/2 the ricotta over the noodles, then grate parmesan cheese over the ricotta. Add another layer of noodles, then a good amount (like most) of the sauce. Next, another layer of noodles, then ricotta. For me, this was the final layer - but continue making these layers until you have your last layer of ricotta and a small amount of marinara left over. I then spread my remaining amount of marinara over this top layer of ricotta, then placed the slices of Mozzerella over that. Then I arranged slices of tomato and the basil leaves over this. Grate and fair amount of parmesan over all of this, sprinkle with some olive oil, and cover with tin foil.

Bake, covered, for around 20 minutes - the cheese on top should all be melted and the sauce should be bubbly. Then remove the foil and cook uncovered for another 30 to 40 minutes more, until its all quite bubbly and the cheese is browning on top. Let cool for a few minutes before cutting.

This makes around 6-8 decent sized servings.

The Most Important Meal of the Day

2010-03-01T18:00:00.001+01:00

I haven't been making much lately that I would consider "blog worthy". This blog is a labor of love - I don't test gourmet recipes or review products - I just share recipes that I love, of the stuff that I actually eat. The problem is lately that I have been eating a lot of really not exciting food. See, I got this crazy idea in my head to diet. I have been working really hard and pushing my creativity to the limit to try and make decent meals that are low carb/higher protein, lower fat (not fat free, but with the right kinds of fat), and still actually taste good. I really can't stand preparing meat that much at home, so this has been a challenge and we have been eating out waaay too much (sushi anyone?).

The one meal that I have enjoyed both eating and preparing has been breakfast. My whole life, I was never a breakfast eater. Crazy right? I just never felt like eating in the morning, always felt a bit nauseated, and I would be tired and cranky until lunch, often suffering nasty headaches to boot. I am realizing now that what I needed in the morning was a good breakfast (duh)! I have also realized that breakfast is just so delicious. I actually look forward to waking up in the morning now so I can stumble into the kitchen, put on the espresso, and slowly wake up as I make toast, flip eggs, and blend frozen fruit. I have more energy all day, less cravings, and fewer headaches. Discovering breakfast has been a life-changing experience for me.

I have a regular rotation of breakfasts that I find myself eating all the time now - things that don't take too much prep (who wants to do that much cooking when they first wake up right?) and are fairly healthy. Most don't really require a recipe or instruction - like one of my favs - simply plain yogurt with berries (from the freezer right now), a teaspoon of honey, and a handful of granola.

Similar to that is my absolute obsession (something I also find myself eating for lunch quite frequently) - one cup frozen mixed berries and half a frozen banana blended until thick almost like ice cream, and eaten with a bit of granola and some raw honey sprinkled on top (an idea I got from the most amazing Acai Berry Bowl at Swami's Cafe in Encintas, California). Sometimes I will add some plain yogurt to that as well to add some creaminess or extra calories if I need them. It is super filling, healthy, full of anti-oxidents, gives you major energy and is only about 280 calories (or 380 with the yogurt) (as long as you don't include too much granola) and honestly could probably be enjoyed as dessert as well.

Most mornings though I go for a simple and quick shot of protein. Just a single fried egg (I break the yoke so that it all cooks but that is just my preference), eaten on a toasted whole-wheat English Muffin with a teaspoon or so of low-fat Chevre spread on each side. Eat a few berries or half a grapefruit on the side and its just the best - a super quick and convenient everyday breakfast. One of those little sandwiches only takes about 5 minutes to make and only has about 210 calories.

The recipe I am including below though is probably for my all time favorite - a great breakfast for when I wake up famished and with a headache and need some protein, but that doesn't require a bunch of chopping of ingredients that (lets be honest) probably have already gone bad in my fridge. Instead, it just requires a few simple things that I can keep on hand pretty much all the time and is one of my all-time favorite flavor combos - spinach and Feta. Figuring out how to make a good omelet was a total revelation to me (thank you once again Alice Waters) - I had never really been successful at it - and there are so many variations that I have found omelet's to be a new favorite standby when I don't know what to make (for just about any meal of the day).

So what is your favorite thing to eat for breakfast?

Spinach & Feta Omelet
(325 calories)
1 egg and 2 egg whites (if you use all egg whites, you will need around 5 or 6 and I can't stand using that many eggs on one person!)
1/2 cup frozen chopped spinach, defrosted with excess water squeezed out
1/4 cup Feta cheese, crumbled
1 tsp chopped fresh chives
fresh ground black pepper
butter or margarine

First, prepare all the fillings for the omelet and set within reach.

Heat a small non-stick skillet or frying pan over medium low or low heat (depending on how hot your stove gets). It is important to choose the right pan - if the circumfrence is too big then the omelet will be too thin. For this, I use a 9-inch (23 cm) pan and that works fine, but even smaller would work great also. Add a small pat of butter or margarine to the pan while it heats.

Meanwhile, whisk eggs to light and foamy. Whisk in fresh ground black pepper to taste. When the foam from the heating butter in the pan subsides, then pour the whisked eggs in making sure they fill the pan. It shouldn't sizzle, if it does, reduce your heat (the key really seems to be not letting the omelet cook too fast). While the mixture sets, scrape your spatula around the sides of the pan, bringing the edges of the omelet in and slightly tilt the pan around to move any liquid egg on top to the edges and underneath so they cook (for this omelet, honestly, I don't need to do this much since its small and sets ups fairly fast).

When the omelet has almost set, sprinkle the spinach, feta and chives evenly over the whole thing. Increase heat slightly, and let cook until feta gets soft and the eggs have completely set. Fold the omelet over once in half and enjoy it while its hot!

Simple Marinara

2010-02-26T16:00:00.001+01:00

I hate buying pre-made stuff at the store, don't you? I have especially broken myself of this habit since leaving the US as many of the convenience items I was used to I had trouble finding here in Germany. One of those things I hate buying pre-made is Marinara sauce, or just simple tomato sauce. Why not just make my own from ingredients that I like? Oh yeah, and also because its super freaking cheap to make your own.

I tend to make this is big batches and keep it in the freezer. I keep it simple - adding no more seasonings than you see listed here - and then I season or add ingredients to it when I use it. I might add sauteed mushrooms or grated fresh parmesan or sauteed ground beef. I might dice up carrots, broccoli, or squash, or stir in some balsamic vinegar or heavy cream. I use the sauce for everything from pizza to lasagna to pasta to dipping sauce for breadsticks and pretzels.

Its just a good simple tomato sauce that is extremely handy to have on hand (this and veggie stock and cooked beans are in my freezer at all times). I imagine if you make it in the summer time from your own tomatoes it would be just divine (crossing my fingers that I will be able to this year), but I like knowing that I can make a decent tasting marinara no matter the time of year - and usually with things I already have laying around. When I don't feel like cooking, we can still have a nice meal by boiling some pasta and tossing it in this simple marinara - maybe with a bit of Parmesan and some salad on the side. Easy, cheap, fast comfort food that costs next to nothing but doesn't resort to convenience foods (and bonus - I calculated that 1/2 cup of this sauce only has roughly 54 calories). Love it.

Simple Marinara
2 cans (400 g or 14 oz) whole tomatoes
3 shallots, diced (about 1 cup)
6 cloves garlic, peeled and chopped
10 or 12 fresh basil leaves, torn or chiffonade
2 Tbs Olive Oil
3 Tbs tomato paste
salt and pepper

Chop the canned tomatoes, reserving the juice from the can (you can of course use fresh tomatoes if they are in season and the tomatoes are super ripe).

In a heavy pan, heat the olive oil over medium heat. Add the shallots and cook until soft and translucent. Add the garlic and cook another couple of minutes (do not let the garlic brown).

Add the tomatoes and their juices and the tomato paste and season gently with salt and pepper. Bring to a strong simmer and cook uncovered for around 10 minutes. Taste and season with salt/pepper if necessary. Cover, reduce heat and simmer gently for another 25 minutes or so.

Remove cover and add basil and cook for just a few more minutes. Taste a final time and season as necessary. Very carefully, with an immersion blender, blend until the big chunks are gone. You don't want it too smooth, but not too chunky either (you can put it in a blender too of course, just pulse it once or twice, but maybe let it cool a bit before you try to transfer it).

Let cool completely then freeze in sturdy plastic bags or glass jars, let defrost overnight in the fridge then heat over the stove as needed.

Soft Sugar Cookies

2010-02-13T14:45:00.000+01:00

I have never really been that into the hallmark holiday that is Valentines Day - but I am not really against it either. As kids, our parents would always surprise us with heart-shaped boxes of candy, helium balloons and other pink and red goodies (which I loved). In high school, my friends and I would always buy each other those pink carnation-grams (was ours the only school that did this?) and I, for some reason, have almost always made heart-shaped pink-frosted sugar cookies.

My most memorable valentines day was probably my freshman year of college in Hawaii. My boyfriend (now husband) had me convinced that he hated big boats (I have no idea why I believed him - he can be very convincing). Then on Valentines day, he drove me all the way to the harbor in Waikiki (a 40 minute drive, half of which he made me stay blindfolded) and surprised me with a sunset dinner cruise and a very very very funny card that he made (the way into my heart is to make me laugh - what I can say). It was an awesome treat for two very very broke college students - especially since we had spent our "carefree" first few months away from home fighting heart issues of a more life threatening kind. Really though, most of my Valentines days have been spent eating these sugar cookies, watching funny movies with friends or sisters or my husband, and just enjoying the many types of love in my life (and their healthy hearts).

These cookies have always been the recipe I have made - well, almost. I have always used sour cream before (schmand in Germany, not saure sahne). This year, I happened to have a bunch of Greek-style yogurt (well actually Turkish in this case, but basically same thing) and wanted to see if that would work as well. It worked marvelously - these cookies are super soft and chewy and not overly sweet, making them the perfect canvas for sweet butter cream frosting. I didn't include a recipe for the frosting, mostly because I don't really have one. I start with 250g of butter whipped up soft and fluffy and add about that same amount of sifted powdered sugar. I add a dash of vanilla, couple squeezes of lemon juice, and then add more sugar as needed.

Soft Sugar Cookies
1/2 cup butter
1 cup sugar
1 egg
1 tsp vanilla
dash nutmeg (I do like 1 scrape across the microplane)
1/2 cup thick Greek style yogurt (or sour cream if you wish) (schmand in Germany)
1/2 tsp salt
1 tsp soda
3 1/4 cup all-purpose flour (Germany type 550)

Cream butter and sugar until soft and fluffy. Beat in the egg, vanilla, nutmeg and Yogurt.

Sift the flour then stir in the salt and soda. Combine the wet and dry ingredients with a large rubber spatula until mostly combined, then just use your hands to bring everything into a nice dough.

Roll out the dough over a well-floured surface (sprinkle some flour on top of the dough as well so it doesn't stick to the rolling pin). Roll to about 1/4 -inch thick (make sure its all pretty even so the cookies cook evenly).

Cut the dough with cookie cutters (or just a glass if you don't have any shaped cutters). Bake at 225 C (425 F) until the edges are just barely starting to brown (the more you let them brown, the more crunch they will have around the edges if that is your thing). I don't give time estimates because it is always so different depending on how hot your oven gets and how big your cookies are - they cook fairly fast though so i just keep an eye on them while I cut out the rest of my cookies.

Let cool completely before frosting (I usually cook one day and frost the next, storing them in an airtight container overnight).

White Bean and Butternut Squash Soup

2010-02-01T10:00:00.001+01:00

Hey, did you know there are these awesome things called Cookbooks? No - really - they are full of awesome recipes and instruction and tips and sometimes even really amazingly gorgeous photos or illustrations. I guess you probably knew that - but evidently I have been living under a rock. While I was in the US over the holiday however, I visited the cooking section of Borders and almost couldn't leave. If there wasn't a weight limit on my baggage I might have left that store with an empty bank account.

As it was, I got just a few books that really stood out to me. But just one of them has stolen my heart. There is just one that I have now read through twice - one that has in the space of just a week or two improved my cooking skills and inspired me to eat so much better and cook more at home - and that one is The Art of Simple Food by Alice Waters. Now, you may know all about this wonderful lady already, but I am new to all this foodie stuff and had no idea what I was in for (you can read all about her and her work here). This book has wonderful instruction on how to do just about all the basic cooking from scratch you would ever want to do - laid out so its simple and easy to read and helps you incorporate it into your normal cooking routine. Its full of great recipes (that truly are simple and accessible) that are fit for every season and are written out in wonderful step-by-step way - not to mention that include important details to let you understand the cooking process being used and how to vary the recipe. Without a doubt, I think everyone should have this book.

This soup recipe was one that jumped out at me to try first simply because I already had so many of the ingredients on hand and I love soup - and of course it didn't disappoint. It is warm and rich and soothing, not to mention hearty and satisfying. It is indeed so simple, but it all comes together in a perfect combination of textures and flavors. It was the perfect meal for a cold snowy day in Berlin.

White Bean and Butternut Squash Soup
from The Art of Simple Food by Alice Waters
Soak in water overnight:
1 cup (225g) dried white beans

Drain and put into a large pot with:
3 cups (675 ml) chicken stock (I used vegetable stock)
4 cups (900ml) water

Bring to the boil, then lower the heat and simmer until the beans are tender. Start checking after 45 minutes (it took mine more like 2 hours, which means I used more liquid than she called for also). Season to taste when cooked.

Heat in a heavy-bottomed pot:
2 tbs olive oil or duck fat (I used olive oil)

Add:
2 onions, peeled and thinly sliced (I used 1 very large onion)
3 or 4 sage leaves
1 bay leaf

Cook over medium heat until tender, about 15 minutes. Stir in:
1 medium butternut squash, peeled and cut into 1-cm cubes*
Salt

Cook for 5 minutes. Drain the beans and add 1.35 liters of their cooking liquid to the squash and onions. Cook at a simmer until the squash starts to become tender. Add the beans and keep cooking until the squash is very soft. Taste and adjust the seasoning if necessary.

VARIATIONS:
-Serve hot soup over thickly sliced country-style bread that has been brushed with olive oil and toasted until crisp and golden brown. (I did this, it was delicious)
-Use other varieties of winter squash such as acorn, onion squash, the green Crown Prince squash and gem squash (which is the size of a tennis ball).

*In another part of the book, she instructs that a butternut squash (and most squash) can be peeled using a normal swivel-headed vegetable peeler. It worked pretty well for me - not as easy as peeling a carrot - but it worked.

Black Bean Burgers & Sweet Potato Fries

2010-01-27T18:00:00.000+01:00

The goals of simplifying your life and being more healthy can sometimes seem to be at odds with each other. Making more stuff from scratch, eating more balanced meals, eating less meat....can all seem, at first, to make life infinitely more complicated. I am finding however, that once some of these things (like soaking and cooking beans, making stock, and chopping vegetables) become habit and incorporated into my daily routine - they really don't take any extra time or effort. They even become little tasks I look forward to in the middle of all the mundane ones.

I am also figuring out recipes that both simplify my day and are more healthy. I happen to love vegetarian 'burgers', and used to buy those pre-made vegetable patties from the freezer section all the time back in the States. They were ok, but always left me a little dissatisfied. I have attempted making plenty of different homemade versions - but they always seem too soft or too crumbly and simply fall apart when you try to cook them - let alone while eating them. Not so with these. These have the added bonus of using super cheap ingredients that I usually have in my pantry anyway.

Starting with dried beans, draining them very well, and using nice toasted breadcrumbs all seem to help to make these nice, solid patties that hold up well in both cooking and eating. The cumin and cilantro and cayenne pepper make them nice and flavorful (black bean patties can often be horribly bland) and you can easily freeze the uncooked patties to pull out of the freezer for a fast and convenient meal (from this recipe I made 7 patties and froze 5 of them). The sweet potatoes are so simple it hardly seems worth writing out as a "recipe." I simply sliced into matchsticks, tossed with salt and olive oil, spread out evenly on a cookie sheet and cooked at 220 Celsius until they were done to my liking - turning once or twice while cooking. They were the perfect accompaniment to these spicy black bean burgers - and I even froze half of them to have for a quick snack later.

Spicy Black Bean Burgers
4 cups (32 oz) cooked black beans*, drained very well
1 1/2 cups whole wheat toasted bread crumbs
2 tbs mayonnaise
1 egg white
3 garlic gloves, minced or pressed
3 tbs cayenne pepper (or just to your taste...to me this makes it mildly spicy, but your mileage may vary)
2 tbs cumin powder
1 tsp dried oregano
2 or 3 tbs fresh cilantro, finely chopped
salt

In a food processor, combine a bit more than half (or up to like 2/3) of the beans with the breadcrumbs, mayo, egg white, garlic, cayenne pepper, cumin, and oregano. Pulse until it forms a thick paste (you might have to scrape down the sides a few times...the paste should be quite solid and thick).

(to make breadcrumbs - take 4 or 5 slices of good whole wheat bread, remove the crusts, chop up and pulse in a food processor or blender until medium-ish crumbs form. Toss in a tbs of olive oil and spread evenly on a cookie sheet and cook at 180c/350 f, tossing occasionally, until light golden and crispy. I learned this invaluable lesson from Alice Waters)

Mash the remaining beans with a fork or potato masher until they are in smallish chunks. Combine the paste, remaining beans, and chopped cilantro - mashing together with your hands until well combined. Form the mixture into patties (whatever size you like, I made some big some small for a total of 7 patties).

To cook, heat a heavy frying pan with a splash of olive oil over medium high heat. Cook the patties on both sides until nice and brown and crispy. Reduce heat and let cook a few more minutes until heated through. You could also cook in the oven or on the grill.

I ate them on a whole wheat English Muffin - and idea I got from a local American-owned burger joint, The Bird. I simply topped with a piece of fresh lettuce and some garlic mayonnaise. I'm sure, like a burger, they would be good with just about any condiment you can think of - salsa, some crumbled cotija cheese, a tomato slice, jalapenos, etc. I am thinking those patties I have sitting in the freezer would be great on a breakfast sandwich or with a fried egg as well.

*To prepare your dried black beans, first soak overnight. Place the dried beans in a large bowl, cover with cool water (like 3x more water than beans) and let soak for a good 12 hours at least. Drain. To cook the soaked beans, place in a large pot (wider the better) and cover with cool water, so that the water is a few inches above the beans. The beans should not get crowded. Bring to a boil, skim off the foam, then reduce heat to low and simmer very very gently for around 2 hours (taste the beans after one hour, fresher beans cook faster). Keep an eye on them and add more water if it lowers to the level of the beans or below. Do not add salt until the end of the cooking time, after you have tasted and they seem good add some salt and let cook for just a few more minutes. Let completely cool in their cooking water, then use as needed. This is another invaluable lesson I learned from Alice Waters. I will usually cook at least 2 pounds of dried beans at a time and freeze in 16 oz (2 cups) containers, with their cooking liquid, to use as needed. 2 lbs usually gives me around 12 cups cooked beans, the rough equivalent of 6 cans.

Blood Orange Yogurt Cake

2010-01-26T12:00:00.004+01:00

Winter is tough. Its cold, dark, and food-wise can be especially long and dreary if you aren't really into root vegetables or greens, like me (I mean...they're ok...but nothing that gets me excited). The one bright spot in winter - the thing that really keeps me going - is citrus. Grapefruits, tangerines, satsumas, and for a few short weeks...blood oranges. I love them all.

You know what else I love? This cake. I have made this once before on this blog, with Grapefruit (as per the recipe I got it from), and I completely fell in love with it and knew it would be awesome with Blood Oranges as well. In fact, you can probably substitute just about any citrus fruit you like.

So, when I saw an abundance of blood oranges at the market last week I decided it was time to make this delicious cake again (and I might make a grapefruit one again as well because its just that good). If you use something like a Microplane that gets some good zest from your oranges (I got myself one for christmas, yay!) this will be an intensely strong flavored cake. The glaze forms a sweet and adorably pink crust on the outside that contrasts nicely with the orange/yellow cake inside (note - cooking mine for the recommend time in a convection oven the crust got a little more brown than I liked, but it still tasted great and didn't seem overdone). The yogurt makes it light, fluffy and moist and its a perfect mix of sweet and tart. I loved every last bite of it.

Blood Orange Yogurt Cake
adapted from Ina Garten via SmittenKitchen
1 1/2 cups flour (recommend is all-purpose but I used German type 405 which is more similar to cake flour and it was great)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 c plain yogurt (I used greek-style with 10% fat)
1 c plus 1 tablespoon sugar
3 eggs
1 or 2 tablespoons grated Blood Orange zest (honestly, this can really be to taste...the cake is very sweet and I find that more zest equals strong citrus-y tartness which contrasts nicely with the sugar)
1/2 teaspoon pure vanilla extract
1/2 cup olive oil
1/3 cup freshly squeezed blood orange juice

For the glaze:
1 c powdered sugar
2 tablespoons freshly squeezed blood orange juice
Preheat the oven to 350f/180c. Grease a loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, orange zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the olive oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup blood orange juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan or plate. While the cake is still warm, pour the blood orange-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the powdered sugar and few tablespoons juice - it will make a delicious pinkish/reddish glaze - and pour over the cake.

Simplicity

2010-01-25T16:10:00.001+01:00

Phew it has been one crazy couple of months. Like seriously, fly-all-over-the-world-and-get-really-sick crazy. Like eat-my-way-through-Southern-California (I miss you fish tacos) and do way too much shopping crazy. I woke up on January 1 with a raging fever and a cough and a few days later I had my lovely red eye flight to the east coast, where I got to spend 8 hours in the Newark airport before my 9 hour flight to Berlin (if you ever need tips on the Newark airport, I am your girl. I know where to definitely not eat and could probably tell you where every single electrical outlet is located). Then in Berlin I walked off the plane to be greeted with 6 inches of snow and a chilly 20 degrees.

Needless to say, I didn't get around to any resolutions, daily photography projects or, you know, unpacking my suitcases or doing my laundry. I finally woke up last week, feeling healthy for the first time this year, and realized, hi, its 2010. I figured resolutions really don't have to start on the first day of the year (puhlease), and after two weeks of not leaving the house, I am full of energy and (ahem) resolve. That would be resolve to seriously simplify, organize and detox my life. Nothing else. No shoddy goals of losing X amount of pounds, no pledges to take X amount of photos every week. Just a goal to simplify, organize and be healthy. Making quick simple meals like this one really helps me achieve my goal.

Since it is 14 degrees (-8c) outside I decided to just pretend its summer. The mysterious presence of some organic heirloom tomatoes at the farmers market on Saturday helped me do so (going to the farmers market when its 14 degrees outside is not the wonderful thing it is during the summer). I make this little dish all the time - sometimes changing the type of fat I use, sometimes the type of tomato, sometimes adding white wine instead of red, or balsamic vinegar instead of wine. If you aren't able to get any tomatoes worth eating right now, just substitute some canned tomato chopped up, or leave the tomato out all together and throw in some chopped fresh greens or mushrooms instead. If you are making this in the summer, feel free to double or even triple the amount of tomatoes. This is easily adapted for anything from one or two people to 5 or 6, and is easily embellished with any fresh herbs you have instead of just basil or throwing in some toasted nuts. Its fresh, simple, and cheap. Just how I want to be cooking this year.

Pasta with Tomatoes & Capers
2 portions pasta - I recommend smaller toothier pasta like penne or fusilli (I often use some fileja I brought back from my trip to Rom e this summer, but I also use tagliatelle or linguine if thats all I have in the cupboard- as you can see in the photos above)
4 large cloves garlic, minced and crushed, or pressed
2 tbs capers, drained
1 tbs olive oil
3 tbs butter (or just use 2 or 3 tbs olive oil, but trust me - its better with butter)
pinch dried oregano (or fresh if you have it but wait until the end of cooking to add it)
handful cherry tomatoes (or more if you have them, or mushrooms make a nice sub), sliced in half
roughly 1/2 cup red wine or 3 tbs balsamic vinegar
handful basil leaves, cut into thin strips

Cook your pasta in salted boiling water until al dente. Drain, reserving some of the pasta water for later. (to save time I usually let it boil while I am working on the sauce)

Heat a heavy skillet or frying pan over medium heat. Add the olive oil and butter. Once it has melted and glimmers, add the capers, garlic and oregano. Add a bit of salt and some fresh ground black pepper. Reduce the heat if necessary to keep the garlic from browning and cook until the garlic is very aromatic - around 2 or 3 minutes.

Add the red wine. Let simmer and reduce for around 5 minutes or so, then add the tomatoes. Let the whole thing simmer until the tomatoes start to juice, around 5 more minutes. Stir in the basil and let cook for another minute more. Taste and season as necessary.

Add the pasta to the pan and stir well. Add a few tbs or so of the pasta water and stir all together until the pasta is nice and coated. Top with grated parmesan and enjoy with a glass of wine.

Cranberry-Pear Pie with Ginger Snap Crumb Topping

2009-12-22T09:54:00.000+01:00

Guess where I am right now? I am sitting -probably poolside, maybe even seaside - in San Diego. Right this very minute I might be grilling Lobster tail in the backyard, sipping an ice cold Horchata or devouring a double-double, animal style, from In-n-Out (yeah be jealous....of all the weight I am gaining while I am here). To me, Christmas was not meant to be spent freezing your ass off in the snow...it is best celebrated with ocean breezes, sunshine and fish tacos (omg! fish tacos!).

That being said, its also pretty fun celebrating with some traditional Christmas goodies on the big day. Maybe some glazed ham or a cheese ball? And definitely pie. This might just be the quintessential holiday pie. It is festive and colorful with in-season juicy pears, cranberries and a struesel-like Ginger Snap crumb topping that is to die for. Its the type of thing that is just asking to be enjoyed with a glass of fresh egg nog while watching The Muppets Christmas Carol.

This isn't complicated either. If you are doing some entertaining, you can easily make this pie the day before, store in the fridge, and just let it sit at room temp for a few hours before serving. It was delightful with a dollop of whipped cream and I am just guessing - going out on a limb here - that this would be simply devilish with a scoop of vanilla bean ice cream.

Enjoy and Happy Holidays everyone!!

Cranberry-Pear Pie with Ginger Snap Crumb Topping
recipe from Food & Wine

prepared Pie Dough
Egg Wash: 1 egg and 1 Tbsp milk, beaten

Topping:
1 cup Flour
1/3 cup granulated sugar
1/3 cup brown sugar
12 gingersnap cookies*, crushed
1/8 tsp ground ginger
1/8 tsp salt
1 stick (113 grams) butter, melted and cooled

*I used the Scandinavian "Pepparkakor" cookies, which you can buy at Ikea or in the US you can also find them at Cost Plus World Market or similar stores. I also used more like 15 or 16 cookies.

Filling:
2 pounds (4 or 5) ripe Pears, peeled, cored, halved and sliced 1/4 inch thick
1 1/2 cup fresh cranberries
2 tbsp fresh lemon juice
1 tsp fine lemon zest
1/2 tsp pure vanilla
3/4 cup sugar
2 tbsp cornstarch

On a lightly floured surface, roll out the pie dough to a 12-inch round and fit it into a 9-inch glass pie plate. Trim the overhang to 1 inch, fold it under and crimp decoratively. Brush the rim with the egg wash and refrigerate the pieshell until chilled.

MAKE THE TOPPING: In a medium bowl, stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.

MAKE THE FILLING: Preheat the oven to 350° F (176 C). In a large bowl, toss the pears with the cranberries, lemon juice, lemon zest and vanilla. In a small bowl, toss the sugar with the cornstarch, then stir the sugar into the fruit.

Pour the fruit into the chilled pie shell (I found I had just a bit more than would fit). Pour the gingersnap crumbs onto the pie, carefully spreading them to the edge to cover the filling completely. Set the pie on a foil-lined baking sheet (in case stuff bubbles over). Bake on the bottom rack of the oven for 1 1/2 hours, or until the crust is golden and the filling is bubbling; cover the pie loosely with foil if the top is browning too quickly. Let cool before slicing.

Cherry Drop Cookies

2009-12-20T22:39:00.005+01:00

If there is one thing that means Christmas to me, it is these cookies. My mom has been making them for us and all our neighbors for as long as I can remember. Soft almond cookies with a little candied cherry right in the center - they are colorful, just slightly sweet and definitely addicting.

Where this recipe came from is somewhat of a mystery. There is a torn and tattered cookbook sitting on the back of my mom's shelf, the pages stained and dirty and falling out. Deep in the center of this old falling apart book is a recipe titled Cherry Drop Cookies by Nancy Weir. Who is Nancy? Where did this book come from? No one knows or remembers.

An important quality in Christmas Cookies is the ability to make them in bulk and make them quickly. These are a snap - and seeing as we have never made less than a triple batch of these cookies they are easy to make in bulk as well!

Cherry Drop Cookies
1 cup Margarine
1 1/2 cups sugar
2 eggs
2 tbs milk
1 tsp vanilla
1 tsp almond extract
2 1/2 cups flour
1/2 tsp baking powder
1 tsp salt
Candied red and green (we sometimes only do red) cherries, cut in half

In a large mixing bowl cream margarine and sugar with a mixer. Add eggs and beat until fluffy. Add milk, vanilla and almond extract - mix well. Add flour, baking powder and salt and blend thoroughly.

Drop by teaspoonfuls onto greased or lined cookie sheets. Top each cookie with a cherry half. Bake at 375 F (190 C) for 10 to 12 minutes or until the edges are lightly browned. Cool on wire rack.

Cocoa Crinkle Cookies

2009-12-08T15:30:00.002+01:00

While I am not much of a baker, I do love baking cookies. At this time of year, I just can't help myself either - I find myself wanting to bake dozens and dozens of cookies and give them to everyone I know. My first holiday season after I got married, I made these cookies on a whim and wouldn't you know it? They have totally become our holiday tradition.

They have also become some of my all-time favorite cookies. First of all, they have a rich dark chocolate flavor which, as an unabashed chocoholic, is always going to appeal to me. Second of all, they have the awesome combination of texture that I love - just a tad crisp on the outside from the crunchy sugar but with a warm soft center. But most importantly - these cookies are insanely easy to throw together and look adorable. You can double, triple, even quadruple the recipe with no problem at all. You can make the dough ahead and freeze it. The finished cookies keep well, both fresh and frozen. They are the perfect candidate for a holiday cookie.

You can also make them sandwich cookies by spreading some of your favorite frosting in between two cookies -then roll the edges in crushed up candy canes (one of my personal favorite things to do). You could also roll the cookies in colorful sprinkles instead of granulated sugar for some added festiveness (not something I have tried, but have thought about doing). Make them with some super high quality cocoa and you won't want to do anything extra with them - just enjoy the flavor of the sweet rich chocolate!

Cocoa Crinkle Cookies
1 3/4 cup flour
1/2 cup good quality unsweetened cocoa powder (not dutch process)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 grams) butter
1 1/4 cup sugar, plus another 1/2 cup sugar
2 eggs
2 tsp vanilla

Sift together the flour, cocoa, baking soda and salt in a bowl.

Melt the butter in a medium to large saucepan over medium low heat and cool slightly. Add the 1 1/4 cup sugar and stir until smooth. Whisk in the eggs one at a time until well blended. Stir in vanilla.

Stir the soft butter mixture into the flour/cocoa mixture until just combined. Wrap the dough in plastic wrap and refrigerate until firm - around two hours (you could also make this dough ahead of time and freeze. Let defrost in the fridge over night before using).
Line cookie sheets with parchment. Shape dough into even sized balls (I do around 1 and half inch wide). Place the 1/2 cup sugar in a bowl. Roll dough balls in the sugar then place on the cookie sheets around an inch and half apart. Bake for 12 minutes at 350 F (176 C). Remove from oven and let cool on a wire rack.

The Perfect Pie Crust

2009-12-04T14:00:00.001+01:00

I am not sure what I was thinking, but just one day after returning from a trip to Istanbul I decided to host a Thanksgiving dinner at my house. Ok, well - since we are in Germany we couldn't actually have the dinner on Thanksgiving (for some reason they won't let us off work...) - opting instead to have all our friends over the Saturday following.

Somehow I managed to get the 13 lb (6 Kilo) Turkey defrosted in one day, hunted down some of the harder to find ingredients like sweet potatoes and cranberries, and even -gasp- made a couple of pies. I am not really known for being a baker - and pie especially was always one of those things that I only did once a year, under duress, and with the help of Pillsbury's pre-made pie crusts.

Really, crust was always that thing I just sort of ate around in pie. I really never cared for it, and usually its because it tasted like cardboard. And who knows whats in those pre-made crusts, really. I do know what is in this crust - and I know that it tastes amazing, flakes perfectly and is sooo simple and cheap to throw together a day or even a week before the big event. So file this one away for all those upcoming holiday celebrations!

The Perfect Pie Crust
makes just about enough for one or two 9 to 12 inch pie crusts
2 cups Flour
10 Tbs (roughly 183 grams) ice cold butter, cut into smallish cubes
1/4 tsp salt
6 to 10 (give or take) Tbs ice water

Place the flour (lightly sifted), salt, and butter into a bowl. Cut the butter into the flour with two sharp knives or a pastry blender, until the flour seems like little crumbs.

Now, add the water one or two tablespoons at a time, combing with a fork as you go, until the dough starts to stick to together and well, seems like dough. You want the dough to be a bit sticky and easily forms into a ball. If you leave it too dry, I find that the crust will be kinda tough.

Cover in plastic wrap and refrigerate for around an hour, or freeze for up to a week.

Remove from plastic and on a well-floured surface roll the dough out from the center of the ball into a thing flat circle (don't have a rolling pin? I used a vodka bottle!). Nice tip for easy clean up: place a bit of water on your counter, then stick down some plastic wrap and flour that. You will thank yourself when you are not trying to wipe up sticky gooey flour from your counters.

Once you have it rolled flat, roll the whole thing loosely over your rolling pin (ahem, vodka bottle) and then unroll over your pie plate. Gently press down and cut off any excess dough with kitchen shears, leaving about an inch to an inch and a half over the edge to fold over and crimp.

How easy is that??

Homemade Vegetable Stock

2009-11-19T13:45:00.000+01:00

If you spend a few minutes looking around this blog, you might notice I make a lot of soup. Not only that, it seems like every recipe I make - be it soup or rice pilaf or you name it - requires chicken or veggie stock. This week, as I am planning my Thanksgiving preparations I realized I will probably need stock for just about everything I plan on making.

In the US, it never even occurred to me that I could make my own - it was just too easy to pick some up at the store (regardless of the extra cost) and I never really put any thought into the benefits of making my own - or the harm in buying it pre-made. Pre-made stock here is rare and expensive in Germany, so when I moved here I really had little choice but to figure out how to make it myself. Turns out, making stock at home is ridiculously simple and easy. I struggled the first few times I made it - it would be bland or watery - but I finally figured out exactly what works best.
Making your own stock means you get to control what goes in it - the types of vegetables and seasonings as well as the amount of sodium and fat. I have almost always preferred to use vegetable stock instead of chicken stock because it is lower fat, lower sodium and doesn't require consumption of an animal that is already grotesquely over-consumed. This broth is completely fat free and can be totally sodium free as well, if you choose (I chose to just add about one teaspoon of salt to the whole pot). It packs a ton of strong roasted veggie flavor - just like the stuff I used to buy at the store - and it cost me roughly 3 euros for eight whole cups of stock. Um, hello I used to pay 4 bucks for half that amount!!

Homemade Vegetable Stock
12 cups water
about 2 tsp fresh ground black pepper
1 red bell pepper
1 kilo carrots, chopped and not peeled
1 large yellow onion, quartered
1 large purple onion, quartered
1 lb/large bunch celery, coarse chopped (leaving the tight little leaves on)
5 or 6 cloves garlic, peeled and cut in half
2 bay leaves
pinch mustard seeds
salt

Put all the cut up vegetables (I don't roast the garlic, but that is up to you) in a roasting pan and roast in the oven for about 30 minutes at 400 F/200 C - until carrots just start to caramelize and peppers are just starting to get black spots (you don't want them overly charred, just barely roasted).

Remove from oven and transfer to a large stock pot. Add the garlic, black pepper, bay leaves and mustard seeds and a pinch or too of salt (optional).

Cover with the water then put the lid on the pot and bring to a boil. Reduce heat to medium and allow to boil/simmer for around one to one and half hours.

Strain through a fine-mesh strainer (or through cheesecloth if you want a really clean stock). At this point I will reserve the carrots to use in dog food (taking care there are no onions mixed in with them)(I can't stand letting any food go to waste). Let it cool and transfer to containers to freeze - I generally will freeze in one cup increments in small plastic containers, though sometimes I will do 3 or 4 cups in one since this is a good amount to defrost for soup. Make sure and label it, 5 months from now you might not remember what it is (though mine never lasts that long).

This recipe yielded me 8 cups of good strong vegetable stock.

Classic Broccoli Cheddar Soup

2009-11-12T17:00:00.001+01:00

Its amazing to me, even now, that I even wanted to make this soup - never mind the fact that I had been seriously craving it ever since we had our first snow (whimper) and never mind the fact that I absolutely loved it. Cause see - I used to hate broccoli, and I used to especially hate this soup.

As an adult, I have come to appreciate broccoli - even love broccoli. At some point in time, I even came to love Broccoli Cheddar soup. I think the first time I really gave it a chance was during my summer working at Quiznos. You would think having to take large frozen containers of this soup and defrost it every morning and stir it every hour and serve it to a million and one people would actually make me hate it. But somehow it had the opposite effect and my horizons were broadened (I know I know, at a fast food restaurant!).

Of course, I have since learned that Broccoli Cheddar Soup can be a million times better than that stuff I had to take out of the freezer every morning, and it doesn't have to be complicated either. This soup is absolutely perfectly delicious. Not only that - it is super simple to make and doesn't have any heavy cream or "real cheese" (as we lovingly call the blocks of processed gooey orange stuff). It is filling and comforting and only requires a few inexpensive ingredients, which might just make it the perfect comfort food.

Broccoli Cheddar Soup
1 head of Broccoli (approx 500g) chopped into very small florets
2 to 4 Tbs butter
1 medium onion, finely diced (about 2 cups diced onion)
3 garlic cloves, finely minced or pressed
salt and fresh coarse-ground black pepper
4 cups chicken or vegetable broth
1 1/2 cups low-fat milk (I used 1.5 percent)
1/2 cup flour
3 cups Sharp Cheddar Cheese, finely shredded (do not use pre-shredded cheese!!)

In a heavy stockpot, melt the butter on medium heat. Add the diced onion and a couple pinches of salt and saute until the onions are very tender and just beginning to brown - around 10 minutes.

Stir in the garlic and plenty of black pepper and let cook for about one minute. Stir in the broccoli and let cook for another minute or so.

Add the broth and raise heat just a tad, stir well then cover and let come to a slow boil. Let simmer, covered, for around 5 to 10 minutes or until broccoli just starts to become tender.

Whisk the flour into the milk, making sure no clumps or grains remain. Slowly stir this into the soup. Reduce heat to medium-low and continuously stir until soup has gotten nice and thick - around 3 to 5 minutes.

Reduce heat again, to low, and stir in the cheese by the handful, stirring until all the cheese is melted into the soup. Taste and salt/pepper as necessary (or even more cheese!). Stir over low heat for just a minute or two more, then serve warm :)

PS - this was about the 10th time I tried making a broccoli cheese soup, each previous time being a total disaster, even when following someones recipe - grainy, too watery, cheese doesn't melt well, not broccoli enough, not cheesy enough and on and on. I finally figured out that simple is best, cheddar cheese is best, flour and milk are essential to get the right texture, and using pre-shredded cheese will result in a horrible grainy disgusting mess. You know, just to keep it real. But hey, I am learning!

Apple & Maple Pulled Pork

2009-11-06T17:30:00.001+01:00

I grew up eating BBQ pulled pork sandwiches, but it wasn't until I lived in Hawaii and met the joy that is Kalua pig, that I really came to understand what a wonderful thing pulled pork is. Even with very little extra seasoning, the marbled and tender pork butt will just fall apart and have a delicious flavor all its own.

In this case however, the seasoning is pure Autumn goodness - but in a way that is not limited to the season. A single apple, a bit of pure maple syrup, and just a tad bit of chilies gives this a sweet but slightly spicy flavor. The final result is tender and juicy, but not watery or overly sticky. Its full of flavor without being full of fat or sugar.

Pulled pork is such a simple concept that can be done in so many different ways, too. Its great for a barbecue or for a quick weeknight meal or even for a dinner party. It goes great with cabbage (another one of my favorite cheap ingredients), or rice, on a bun or with potatoes. Its easy, stupidly cheap, and extremely difficult to mess up. Of course, that is my favorite part about it. Its like a guaranteed win every time. I love making it for parties because I can prepare everything the day before and put it in the fridge, then, four hours before the party I stick it in the oven and go about the rest of my preparations. Its also great for making ahead then freezing in individual sized portions for quick sandwiches or as an add-in for recipes later on.

Maple & Apple Pulled Pork
3 lbs pork shoulder/butt (in Germany: around 900 grams Schweinerollebraten aus der schulter and remove the netting from the outside, or some butchers carry large portions of schweineschulter)
1 cup apple cider vinegar
about 4 Tbs Canadian Steak Seasoning
1/2 tsp dry ground mustard
1/2 tsp ground Paprika
2 cloves garlic, pressed
1/2 cup diced red onion
1 Tbs diced roasted green chilis (I use the Ortega brand...something I bring from the US - in Germany could use some diced up Pepperoni's maybe, or even Jalapeno) (can use more if you really want some spiciness, I just wanted a hint of spice)
1/4 cup pure Maple Syrup
1 medium apple, peeled & cored and sliced into rings

Place the pork into a dutch oven and pour in the apple cider vinegar. Add the dry spiced, garlic, onion and chilies. Drizzle the Maple syrup over then top with apple slices.

Cover and cook for 4 to 4 1/2 hours (until meat is soft and falling apart) in a 375 F (190 C) oven. About half way through the cooking time check on it and stir it up/break the meat apart a bit and I find this helps in coaxing into the 'pulled' status. I also will do this once about 30 minutes before it finishes (and lets be honest i might just drizzle a bit more maple syrup at this point too. If your meat seems way dry or bland you can put in a bit more apple cider vinegar and spices as well). You could also do this in a slow cooker on low for around 8 hours.

The apples and onions etc will kind of just melt into the meat. When you remove from oven break apart/ stir with a large fork or spoon until it becomes a nice pulled apart consistency and everything is mixed together nicely.

Serve on rolls with rotkohl or cole slaw (kraut salat) or just as is (maybe with some steamed rice, mashed potatoes or polenta).

Stir Fried Otsu Noodles with Spicy Peanut Sauce

2009-11-03T18:20:00.000+01:00

I love stir-fry. When I am really needing a good fix of veggies, a quick meal (when do I not need it to be quick?), and of course, something budget friendly - I turn to stir-fry.

The great thing about stir-fry is that it never gets boring because there are so many ways to mix it up. You can change up the kinds of rice or noodles you eat with it, you can change up the veggies you include, you can alter the types of oils you cook it it, add any kind of meat or tofu, and change up the sauces to just about anything that sounds good.

By far, my favorite way to have it is with homemade spicy peanut sauce. Because I love peanut sauce. I have told you about my love for this condiment before, but you need to understand that it makes everything taste amazing. Everything. I decided to go with Otsu Noodles (cause I had some in the pantry) and some inexpensive veggies (I wanted to include cauliflower also, maybe next time). It was a great little meal - and now I have plenty of leftover peanut sauce in the fridge to enjoy later.

Stir-fried Otsu Noodles with Spicy Peanut Sauce
2 bunches Otsu Noodles
1 smallish head Broccoli, chopped into florets
1 red bell pepper, chopped
1/2 cup chopped red onion (about one small red onion)
about 4 cups chopped white mushrooms
(other veggies suggestions: asparagus, cauliflower, zuchinni, summer squash, carrots, greens, cabbage...I tend to go with the option that look best at the market that day)
olive or sesame oil
a few Tbs Soy Sauce
Spicy Peanut Sauce (recipe below)
water

First, make the peanut sauce (recipe below) and set aside. Boil the noodles according to package directions - usually 3 to 5 minutes. Drain and rinse under cool water.

Heat a few tablespoons oil in a large nonstick wok on medium high heat. Add onions and broccoli and toss. Cook until broccoli is a perfect bright green, then remove broccoli florets from pan (onions can stay).

Add the rest of the veggies and a couple shakes of soy sauce and cook until tender and starting to brown - stirring/tossing frequently (about 5 minutes).

Put the broccoli back in the pan. Add a few heaping tablespoons of the peanut sauce (to taste) and toss to combine. Let cook for a couple more minutes, stirring continuously. Add the noodles and more sauce and toss. Crank up heat to high and toss in the very hot pan for a couple of minutes, or until well combined and noodles just barely start to brown.

Serve immediately.

Spicy Peanut Sauce
1/3 cup all-natural (no corn syrup, not a bunch of added sugar) creamy Peanut Butter
1/4 cup water
1/4 cup soy sauce
2 tbsp fresh lime juice
3 cloves garlic, pressed (or minced and crushed)
2 tbsp rice vinegar
3 tbsp tahini
2 tbs Sambal-Oelek
1 or 2 tsp Sriracha Sauce

Place all ingredients in a sauce pan over low heat. Stir and heat until it has reach a smooth and creamy consistency. Serve immediately or keeps several weeks in the fridge. As it cools it will change consistency slightly, become thicker. If you like, heat in the microwave over medium heat or in a sauce pan on low before serving. Its also good cold straight out of the fridge :)

Mushroom Risotto

2009-10-31T10:04:00.002+01:00

You may have noticed I haven't posted anything in awhile. I assure you, this isn't because I have not been cooking. Ok, so I have been cooking less...but me and my camera have spent plenty of time in the kitchen in the last few weeks. The problem is, every thing I have touched has been an utter failure.

It gets really discouraging - trying to cook, trying to branch out to try new types of recipes and doing crazy things I know better than to do - like baking. And having everything suck. Not only that but it is getting dark earlier and earlier. I like to use natural light when I photograph food - which means I would have to make dinner by three. So lately I have just been giving in and we have been doing a lot of eating out. Which, um, reminds me, we spend way more when we eat out.

So I decided its time to stop the madness and get motivated again. That required something really simple, satisfying and of course CHEAP. When searching for the cheapest of the cheapest meals I tend to go to things like pasta, soup, beans and lentils. I always forget about rice; but in my efforts for variety in the cheap food category, I have found the joy that is risotto.

This particular one is as simple and cheap as it can get. A small amount of in-season on-sale mushrooms was all I had to buy, as all the other ingredients I had on hand. The thing is - this doesn't taste like some cheap lame boring meal. It is rich and filling, and could be anything from a side at Thanksgiving to a warm, filling and easy dinner on Halloween :)

Mushroom Risotto
2 Tbs butter
2 Tbs Extra Virgin Olive Oil
1 large Onion, diced (about 2 1/2 cups diced)
350 g Crimini Mushrooms (like 3/4 pound roughly)
2 large cloves garlic, pressed or minced
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp lemon zest
1 1/2 cups Arborio rice
1/2 cup white wine
1/4 cup red wine
4 to 5 cups chicken or vegetable broth
3/4 cup grated or finely shredded Parmesan (really you can stir in as much as you would like, to taste)

In a food processor, finely chop the mushrooms (I found it worked best if I did this in batches, to avoid turning it into mushroom puree).

In a large heavy soup pot, heat the butter and oil over medium heat. Add the onions and saute until soft, around 1o minutes. Add mushrooms and saute until tender, around 3 to 5 minutes.

Stir in garlic and herbs and saute around 2 minutes more. Stir in the rice and let cook for around 1 minute.

Stir in the white wine and let cook until it is mostly absorbed. Add one cup of the broth and let simmer, stirring occasionally, until it is absorbed. Stir in the red wine.

Continue adding broth by the cupful until each is absorbed, stirring occasionally, until the rice is fully cooked and it is a nice creamy texture - about 30 minutes or so.

Remove from heat and stir in the Parmesan.

Meatloaf with a Honey-Chipotle-Balsamic glaze

2009-10-12T13:00:00.006+02:00

I love the show Mad Men. Do you watch it? The early 1960s fashion, decor and general aesthetic in it are completely fascinating to me. In almost every episode, the quintessential desperate housewife Betty Draper, in heels and an apron, is feeding some kind of kitschy, fattening American comfort food to the kids or to Don. Things like Ambrosia salad, Tuna Casserole, and Meatloaf.

Ahh, Meatloaf. It really gets a bad rap - probably because so often its bland, dry, tough, and smothered in the devil of all substances, ketchup (shudder). The fact is though, when done right meatloaf can be positively delicious - full of subtle flavors and offering a simple, rustic comforting meal on a fall or winter night. Its not something I would make often, as I try to keep my meat eating to a bare minimum, but its a great treat every now and again.

This meatloaf is definitely delicious - just a hint of spiciness with sweet rich flavors like balsamic and red wine. They key is not overwork the meat while you combine everything together and to get a good, coarse ground beef. You won't see any ketchup in this recipe either - instead I used a thick potent tomato paste from Italy combined with local honey. It is to die for fresh out of the oven, and is pretty amazing heated up on a sandwich the next day as well.

Meatloaf with a Honey-Chipotle Balsamic glaze
3 cups fresh bread crumbs (I take about 3 or 4 slices of whole wheat bread broken into pieces and pulse in the food processor a few times)
1 egg, whisked
1000g Ground beef (or about 2 to 2 1/2 lbs)
1/2 cup red wine
1 yellow onion, minced
2 carrots, peeled and chopped
5 cloves of garlic, minced or pressed
6 Tbs tomato paste
1/3 cup honey
2 tsp dried oregano, divided
2 tsp dried thyme, divided
1 tsp dried basil
1 pinch dried crushed sage
salt and fresh ground pepper
olive oil

for the glaze:
1/4 c. honey
1/4 c. balsamic vinegar
2 Tbs. Chipotle in adobo (for this, I take one of the little cans, remove seeds from the peppers and make it into a paste in the blender and keep in my fridge, then use 2 tbs of this paste)

First, marinate the meat. In a large bowl, combine the red wine with the ground sirloin. Season liberally with salt and pepper. Cover and let marinate for around 30 minutes. I let it sit out on the counter while I prep everything else so the meat can come to room temperature.

Next, saute your veggies. Heat a bit of olive oil in a skillet and add the carrots and onions. Saute for around 8 minutes over medium low heat, until the veggies soften. Add the garlic, sage, and 1 tsp each of oregano and thyme. Cook for another 2 minutes or so, until garlic is combined and fragrant. Remove from heat and allow to cool.

Now make your breadcrumbs. Take about 3 cups fresh bread crumbs and season with the basil and 1 tsp each of oregano and thyme. Put the crumbs in nonstick skillet or frying pan over high heat and toss until just toasted. Remove and let cool.

Whisk together 1/3 cup honey with the 6 Tbs tomato paste. Now everything is ready to mix in with the meat. In a very large bowl, mix the sauteed veggies, the honey/tomato sauce and the breadcrumbs and a whisked egg and mix it all together gently just until combined (unfortunately using your hands is really the best way to combine everything with the meat).

Pack the meat mixture into a loaf pan (if it doesn't fit or you don't have one, just shape into a loaf on a baking sheet covered with parchment).

Whisk together the honey, balsamic vinegar and chipotle for the glaze. Pour a bit over the top of the meat loaf and use a brush to spread it over the rest. Use about 3/4 of the glaze at this point. The glaze isn't super sticky, so it may drip down into the loaf or around the sides, which is awesome because its flavor :)

Put the loaf in center of the oven and cook at 350 F (180 C) for about 1 hour. Remove and apply the rest of the glaze about half way through the cooking.

Let rest for 5 or 10 minutes before cutting. You can slip the whole loaf out of the pan or just individual slices. There will be some juices - reserve them and spoon over slices of the meatloaf for best results. They will be sweet from the honey with just a bit of spice and are simply delicious :)

The Perfect Autumn Chili

2009-10-10T14:00:00.001+02:00

This is Autumn in a bowl - the perfect thing to fill up on after a cold, crisp day raking leaves or visiting the apple orchard. The type of thing you want to eat after a long evening trick or treating or after sitting through extended regulation, in the rain on the cold metal bleachers as you watch your team pull out a win.

It is packed full of flavor from chipotle and ancho chilis. It is full of heartiness and nutrition from the black beans, kidney beans, and pumpkin. And it has a deep richness from the chocolate, espresso and dark beer. Its spicy and hearty, simple and inexpensive - all the things a good chili is supposed to be.

It has a lot of ingredients - but most of them are your average pantry staple making this pretty easy to prepare. It is also relatively healthy and low fat compared to your average chili. It is great over a baked potato, polenta, or rice. You can top traditionally with sour cream and shredded cheese if you like - I recommend trying shredded monterrey jack or crumbled cotija as an alternative to cheddar.

Hearty Autumn Chili
with pumpkin, black beans, and chocolate

1 large onion, chopped
1 heaping tsp. cumin seeds
5 cloves garlic, pressed
2 heaping tsp cumin powder
1 heaping tsp coriander
1 tbs dried chopped oregano
1/4 tsp cayenne pepper
1/4 cup chili paste (see below)
1/4 cup espresso
.5 Liter dark beer
6 cups cooked black beans
2 cups cooked pumpkin puree
2 cans tomato chunks or diced tomatoes
1 cup water from soaking ancho chilies
50 g unsweetened chocolate
1/2 tbs cocoa powder
2 tsp vanilla
1/4 cup brown sugar
1/4 cup honey
2 big tbs tomato paste
16 oz Kidney beans (drained)
salt (to taste)
olive oil

Chili paste:
2 big tbs chipotle paste (to make this, I take one small can of chipotles in adobo, remove all the seeds from the peppers (except for maybe one), and blend it up in a blender, sauce and all. I keep this in my fridge or freezer at pretty much all times. I find if I don't remove the seeds, its way too hot)
2 large dried ancho chilies, soaked in a cup or so of water for at least 30 minutes
1 tbs of the soaking water

First, make the chili paste. Take the soaked ancho chilies, remove the seeds, and chop up. In a blender or food processor, combine the chipotle paste, chopped ancho chilies, and a tbs of the soaking water. Pulse it until it is fairly smooth. Scrape it out into a small bowl and set aside.

Heat a few tablespoons olive oil in a large, heavy pot. Add onions, season with salt, and saute over medium heat until they start becoming clear (around 5 minutes) and add cumin seeds. Cook another 5 minutes or so (don't let onions brown).

Add garlic and let it saute for around 1 minute, then add cumin powder, coriander, dried oregano and cayenne pepper. Stir to combine and let cook for a minute or two more. Add espresso and stir.

Add the cooked black beans and combine. Stir in the chili paste, then pour in the beer. Let foam subside then stir to combine everything well. Stir in pumpkin, then tomatoes (with liquid) and the water from the ancho chilies. Stir everything well and let it heat up for a few minutes.

Stir in the pieces of unsweetened chocolate until they are melted and combined, then the sugar, vanilla, and tomato paste. Cover and let simmer on low heat for around 3o minutes.

Add kidney beans, then honey, then slowly stir in the cocoa powder. Stir up every thing real good, then let it simmer on low heat for around 1 hour, stirring occasionally. Taste and season with salt (or additional chili paste or cayenne pepper if you want more heat) as necessary.

Wild Mushroom & Leek Soup

2009-10-07T20:00:00.005+02:00

As an artist, I am always thinking about the things that are catching my eye - those things that are a source of inspiration to me at the moment. It may be colors, patterns, or light at a certain time of day.

Right now, its Autumn that is inspiring me. Specifically - a sort-of storybook idealistic European Autumn with dense, fragrant woodlands full of changing leaves, cool brisk breezes, and warm sunlight peeking through the trees. Everything is beautiful shades of brown, taupe, burnt orange, mustard yellow and sage. In this idealized Autumn scene I have a basket in my hand and I am collecting blackberries, chestnuts and wild mushrooms.

Naturally, all those delicious wild mushrooms would just love to be a warm and soothing soup. A soup enjoyed in an over-sized arm chair in front of the hearth, a soft afghan over my lap and a good novel in my hand.

This recipe really fit that bill. It is low-fat yet still very rich and filling and right now with all the mushrooms in season its easy on the pocket book as well. This makes a great main dish but would also be a beautiful first course at a dinner party (followed of course by things like roasted pumpkin, sweet corn and warm apple and pear desserts).

Wild Mushroom & Leek Soup
350 g Chanterelle Mushrooms, chopped (about a cup and half)
350 g Baby Bella/Cremini Mushrooms, sliced (about 5 or 6 cups after sliced. These are just called Brown mushrooms in Germany)
2 large Leeks, chopped - white parts only (about 3 and half cups after chopped)
5 cloves of garlic, pressed
1 teaspoon dried chopped Rosemary
1 teaspoon dried chopped Thyme
3 Tbs flour
1/2 cup Red wine
2 cups Beef or vegetable broth
3 cups water
1/2 cup 2 percent milk (you can of course use cream instead - just use much less and add it just as you are taking the soup off the heat. Or you can just leave this out and make this vegan as well)
Olive oil
Salt and Pepper

Heat olive oil in a large soup pot over medium heat. Add the chopped leeks and season with a bit of salt. Let saute for around 10 minutes or so. Add the baby bella mushrooms and let saute for around 3 minutes. Add Chantarelles, herbs, garlic, and season with salt and pepper. Stir to combine and let saute for another 3 to 5 minutes.

Sprinkle in the flour and stir until combined and coating all the vegetables. Add the red wine and let simmer for 2 to 3 minutes.

Add the broth and water. Raise heat until soup just comes to a boil, then reduce and let simmer uncovered for around 30 minutes. Stir in the milk and let simmer for another 10 minutes or so. Serve warm.

I topped this with caramelized shallots and Chantarelle mushrooms, which gave it a little something extra. Would also be good with toasted hazelnuts and a thick hearty whole grain bread to soak up the broth.

Simple & Spicy Black Bean Soup

2009-10-01T16:22:00.001+02:00

I love cheap and easy recipes. Like, more than any other kind of recipe. I like to make things that cost next to nothing, feed me multiple times, and can be made all in one pot with only a handful of ingredients.

And lets face it, just about everyone right now is trying to learn how to be a bit more frugal, right? Whether you are facing a lay off or are just trying to pay off loans or are saving for a rainy day, its nice to not spend all of your cash on food. I love food - cooking is one of my main hobbies - but I still wish I could spend less money on it. And most days I don't really feel like spending any effort on it either.

This is one of the mains reasons I love both beans and soup. Beans are cheap and versatile, there are like a million different kinds, and soup goes a looong way. I like to make a large pot of soup and freeze all the excess in individual sized containers for fast and easy meals later on. This is one of my brainless week-night go-to soups - its ridiculously simple using just a few ingredients from my pantry (which makes it that much easier on the cash flow) and easy to make and clean up. Its just a simple thick and slightly spicy soup; you can dress it up with sour cream or crema, cotija cheese, rice or polenta, and it can stay in the freezer for up to six months.

See HERE for some of my other favorite soup recipes.

For more info on beans, including tidbits on nutrition, frugality and preparation and storage - check out this awesome post on Phytophiliac.

Black Bean Soup
1 lb black beans, soaked overnight
1 large yellow onion, diced
5 cloves garlic, pressed or minced
1 tbs lime zest
3 tbs cumin
1 tbs chili powder
1/2 tbs cayenne
1/4 cup lime juice
1 heaping tbs sliced pickled jalapeños (of course you could use fresh peppers instead - but I tend to just use things I always have in my pantry, and this is one of those things)
4 cups chicken or veggie stock, 2 cups water
olive oil
salt and pepper

In a large stock pot, heat a few tbs olive oil over medium heat. Add the onion, season with salt and pepper, and saute until soft - around 10 minutes. Add the garlic and lime zest and saute until fragrant, around 1 minute. Add cumin, chili powder, cayenne, jalapenos, and lime juice. Let combine for around 30 seconds. Add the black beans and toss together.

Add the liquid and bring to a boil. Reduce heat and let simmer, uncovered, for around 3o minutes, then cover and simmer for another one and a half hours or until beans are very soft and liquid has reduced somewhat. Stir occasionally and keep an eye on it - sometimes you might need more water. (I know this sounds like a lot of cooking time, but you can just get it simmerin' and then go about your business)

Taste and season as necessary. Blend with an immersion blender (or in a blender in batches) until smooth. Serve warm with any of the following: baguette, polenta (my favorite), a scoop of rice, sour cream or crema, fresh cilantro, crumbled cotija cheese. So many ways to liven it up :)

Oatmeal Raisin Cookies

2009-09-26T08:47:00.002+02:00

Growing up, we moved around a lot, which usually meant we lived really far away from the Grandparents. I don't have a lot of memories of my Grandma because of this - she died when I was just 13. The memories I do have revolve around food - especially the never ending supply of homemade Oatmeal Raisin Cookies in the basement. I used to love sneaking down there and eating as many as I could.

I really have no memory of eating Oatmeal Raisin Cookies at any other time in my childhood, and to this day I cannot even see one without thinking of my grandma and her basement full of goodies. Every now and again I will think of my Grandma's cookies and get a hankering to make some of my own.
Unfortunately this isn't my Grandma's recipe (I have no idea where I would even find that!) But they still have that delicious baked raisin taste that reminds me of her. They are chewy on the inside, just a tad crunchy on the outside, warm and hearty and perfect for Autumn. The key to this recipe is really two things - the type of sugar, Muscovado, which is a pure unrefined cane sugar (brown sugar but without Molasses) and the fresh grated Nutmeg. They both add a warm spiciness to the cookies that make them absolutely delicious.

Oatmeal Raisin Cookies
115 g Butter (about 1/2 cup), softened (just leave it out of the fridge for an hour or two)
2/3 cup Muscovado sugar (you should be able to find this at any whole food or organic grocery)
1 egg, at room temp
3/4 tsp Vanilla Extract
3/4 cup flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
fresh grated nutmeg (about 1/4 tsp)
1/4 tsp salt
1 1/4 cup rolled oats
3/4 cup raisins

Cream together butter, sugar, egg and vanilla with an electric mixer.

Whisk or sift together the flour, soda, cinnamon, nutmeg, and salt. Stir the dry ingredients into the butter mixture.

Stir in the oats and raisins until well combined. Chill the dough in the refrigerator for an hour or two.

Preheat oven to 175 C (350 F).

Drop the dough in small rounds onto parchment paper on a cookie sheet. Bake for 10 to 12 minutes or until just browning on the edges.

"I Need Chocolate Now" Cake

2009-09-18T19:00:00.001+02:00

Sometimes I will have some big plan for a post on here. Which usually means I have some big plan for dinner. Like for Teriyaki Salmon, or maybe Eggplant Parmesan. Then, life happens. I get tired, Cory works late.....or I start pms-ing and decide I want to eat cake instead of make dinner.

More to the point - chocolate cake. It happens. A lot. Usually I will make chocolate chip cookies because they are fast and I can just eat the dough when its like, a serious emergency. Which it sometimes is. What? I am not ashamed. Sometimes, I need sugar and chocolate and I need it NOW.

But this time, I needed chocolate. And more chocolate. And I kinda really wanted it in the form of a bread-shaped cake substance. I figured if I am craving something my body is just trying to tell me something right? Shouldn't I listen?

At any rate, this worked marvellously to make my day a whole lot better. Its simple and it freezes well and its packed with chocolate, just like I like it. It would be great for a tea time snack or a dessert. I am thinking Death by Chocolate - a slice of this topped with chocolate ice cream and covered in hot fudge. Whip cream is optional.

Chocolate Chocolate Chip Cake
1/2 cup butter
1 cup brown sugar
3 eggs
1 1/2 tsp vanilla extract
1 1/2 Tbs Cocoa Powder
2 cups flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup milk
1 bag semi-sweet chocolate chips

Preheat oven to 350 F / 180 C. Butter all sides of a loaf pan.

Mix together butter and sugar with an electric mixer. Add the eggs one at a time, then mix in vanilla and cocoa powder.

Whisk together Flour, salt, baking powder and baking soda. Add half of this to the butter mixture and combine. Stir in the rest until well combined. (side note: I had the slightest inkling to just stop here and make some kind of cookie-ish creation with the dough at this point. I might still try it sometime)

Stir in the milk a little bit at a time, then mix with an electric mixer until smooth (I did it this way to prevent everything flying all over my kitchen when I turned the mixer on. Feel free to adjust as necessary)

Stir in the chocolate chips. Pour batter into prepared loaf pan and cook in oven for 30 minutes to an hour (sorry for the crazy time window but it just depends on your oven. I cooked for 30 minutes in my convection oven and that was just about right. Use the toothpick method if needed)

Let cool for 20 minutes or so before removing from pan. I recommend an additional 20 minutes before slicing.

Coloroful Quinoa Salad

2009-09-14T09:27:00.000+02:00

I don't how it took me so long, but I just discovered Quinoa, and it is awesome. If you aren't already acquainted, please allow me introduce you to this beautiful little seed which dates back to Pre-Colombian Andean civilization. Now, I am not an expert in nutrition (want one? Check out the Whole Food Whole Family blog), but this little seed is a super source of complete protein, high in fiber, high in iron - all things we humans really need.

Not only is Quinoa super good for you, it tastes amazing. I love the texture. You can use it as a replacement for rice, couscous and other grains (it is Gluten Free) and its super fast and easy to make.
This dish isn't just healthy because of the Quinoa either. I had all these beautiful violet and yellow carrots I got at the market (which for some crazy but awesome reason were only 1 euro for about 2 kilos worth), some left over zucchini, and tomatoes sitting in my fridge. Combining them all in this salad makes it a powerhouse of vitamins and other nutrients.

Did you know that the cultivated carrots original color is Purple? They date back to the 900s in Afghanistan. Wild carrots are even more ancient - with seeds up to 10 thousand years old having been found. I love ancient food! This dish brings together all these super healthy and ancient foods in a beautiful colorful dish. It would make a great side dish, but we ate it as our whole meal and it was delicious and filling - and did I mention colorful? Everything turns a pinkish-purple color, combined with the greens and reds from all the veggies. I loved it!

Colorful Quinoa Salad
1 cup Quinoa
1 cup vegetable broth
1 cup water
2-4 tbs lemon juice
1-2 tsp lemon zest
2 tbs chopped fresh basil
1 tsp fresh thyme
3 cloves garlic, pressed or minced
4 carrots (2 purple, 2 yellow or any mix of colors you can get your hands on), sliced into rounds
1 or 2 tomatoes, seeded and diced
1 cup chopped zuchhini (like half a normal sized zucchini)
1/2 cup chopped onion (about 1/4 of a large onion)
2 tbs tomato paste
1/4 cup white wine
olive oil
salt & pepper

First, drain the water out of your zucchini. Place in a bowl and sprinkle with salt. Let sit for 20 minutes or so, then pour off the excess water and pat dry.

In a medium saucepan, heat a bit of olive oil over medium heat. Add 2 cloves garlic, lemon zest and a pinch or two of salt. Saute garlic until fragrant and soft, but not yet browning. Just about one minute. Add 1 tbs of basil and cook for another 30 seconds to a minute. Add in the vegetable broth and water and bring to a boil. When it reaches a boil, add the Quinoa and 1 tbs lemon juice and give it a stir. Bring liquid back to a simmer, then reduce heat, cover and allow to cook until Quinoa has absorbed all of the liquid. Set aside.

In a large skillet, heat around 2 tbs olive oil over medium heat. Add onions and carrots and give it a stir. Cover and let cook for around 3 or 4 minutes. Uncover and stir. Add zuchinni and tomato and garlic. Let saute for another 10 minutes or so, until veggies have all gotten nice and soft and maybe just browning. Raise heat slightly and add herbs and let saute another minute or two, until it starts to brown. Add the white wine and cook until it reduces down. Add tomato paste and stir to combine it all together. Stir in Quinoa.

Remove from heat and enjoy :)

Upside Down Plum Cake

2009-09-12T12:00:00.002+02:00

I have literally be wanting to make Upside Down cake for a year. It started sometime last fall when I came across this this recipe from David Lebovitz. So yesterday when I had some beautiful plums that were begging to be made into some kind of beautiful dessert I figured it was finally time.

Germany has a long tradition of Plum cake - every bakery is full of it this time of year - and all those cakes feature these Zwetsche plums, known as Italian Prune plums in the States. While this isn't a traditional German cake at all, I couldn't resist making these super ripe sweet plums into an upside down cake so that they would bake down in all the brown sugary goodness.

It is delicious - and pretty. You can eat it warm or at room temp - but if it you make it ahead of time don't flip it out of the pan. Refrigerate it in the pan, then rewarm in the oven and flip before serving.

You can of course use just about any fruit with this and it makes a great way to show off in-season goodies. I altered the recipe only slightly - I was using a smaller pan and found that I could use a lot less brown sugar and fruit. Oh - and thanks David for always including grams in your recipes!

Upside Down Plum Cake

For the fruit layer:
3 tablespoons butter (45g), salted or unsalted
1/2 cup packed (170g) light brown sugar
fruit: 5 plums sliced (I cut into eigths)

For the cake layer:

8 tablespoons (115g) unsalted butter
3/4 cup (150g) sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature.
1 1/2 cups (210g) flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (125ml) milk (David recommended whole but I used 1 percent and it was fine)

1. Melt the 3 tablespoons (45g) of butter in an 8-inch cake pan. Add the brown sugar and cook while stirring, until the sugar is melted and begins to bubble. Remove from heat and let cool.

2. Once cool, arrange the fruit in a pinwheel design, in the center of circle of fruit I put one diced plum, skin side down (so that it would look perty when flipped over). Set aside.

3. To make the cake, preheat the oven to 350F. (190C)

4. Beat the 8 tablespoons (115g) of butter and sugar with an electric mixer until fluffy. Add the vanilla, then the eggs, one at a time, until smooth.

5. Whisk or sift together the flour, baking powder, and salt.

6. Stir in half of the flour mixture with a spoon, then the milk, then the remaining dry ingredients. Do not overmix: stir just until the flour is barely incorporated into the batter.

7. Spread the batter over the fruit, then bake for 30 to 45 minutes to one hour (depending on the size of the pan, and the thickness of the batter and whether you are using a conventional or convection oven) The cake is ready when it begins to pull away from the sides of the pan and the center feels just set.

8. Remove from oven, let cool about 20 minutes, then place a plate on top, and wearing oven mitts, flip the cake out on to the plate, taking care, as there may be some hot caramel that might escape.

Ratatouille

2009-09-10T20:26:00.006+02:00

I have been dreaming - obsessing - over Provence lately. I have been researching the price of vacation cottages, looking at plane tickets. I mean, I live in Germany...its not that far right? What was that about a budget again? Oh right. See, summer is ending; Christmas is looming menacingly on the horizon; we just went through a big move (make that 2 big moves in the past year); we have already taken 2 vacations this year and have another coming up in November (Istanbul!!)...um, yeah. I think my wistful holiday picking lavender and drinking wine in Provence is going to have to be put on hold for now (insert eye roll directed at myself here).

But that doesn't mean I can't have a little taste of it right here at home. The markets are full of dirt cheap Zucchini, Eggplant and tomatoes that are sure to disappear in the coming weeks. Eating on a (extremely tight) budget means I like dishes that use those inexpensive in-season veggies, makes a ton, and is delicious to eat as leftovers. Ratatouille is the perfect dish.

This is a dish that requires a bit of prep. I mean, normally when a recipe tells me to do something as silly as peel the eggplant I laugh and say "no thanks". However, this was my first time making this classic so I did (almost) exactly as I was told and I do not regret it at all. It is delicious, rich, smooth and will make lovers out of any vegetable hater you serve it too. Promise. Its really a very simple dish, all the slicing and basting aside, and the flavor of all the vegetables come together in a way that is simply sublime. Oh, and guess how much this cost? Just guess. A whopping 3 euros.

I found this to be a very forgiving and flexible recipe. You can make several hours or a day ahead, and while its fun to get everything just right - if you slice the veggies different, or under cook the zucchini (like I did) - well, it still tastes just as good (no food snobbery around here). Now that I have made it once, I will have fun playing with different ingredients and flavors as I try this again and again (oh, yes, this will be eaten many more times at this house).

We enjoyed plain as a main course with a glass of wine and some nice music on the patio while fantasizing about our vacation in the South of France; but I can imagine cooking this up on a Saturday afternoon with the fam, watching the Pixar classic by the same name, and eating with some roast lamb, or even tossed in couscous, pasta or eaten cold on sandwiches.

Ratatouille
based on this recipe by Julia Child

1/2 pound eggplant
1/2 pound zucchini, trimmed
salt/pepper
Olive oil
1 8-ounce onion, thinly sliced (about 2 cups)
2 green bell peppers, thinly sliced into strips
3 garlic cloves, pressed
1 pound firm but ripe tomatoes, seeded, cut into thick strips
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
1 or 2 tablespoons thyme

Peel eggplant; cut lengthwise into slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in a separate bowl or colander; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels.

Preheat oven to 425 F / 204 C. In a small shallow pan, toss eggplant with a bit of olive oil and roast in oven until starting to brown - around 10 minutes. Meanwhile, working in batches, add zucchini to a heated skillet with olive oil; sauté until light golden, about 1 minute per side. Transfer to plate; reserve.

Add a bit more oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.

Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.

Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with a bit of the parsley, basil and thyme. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with herbs. Layer remaining eggplant and zucchini over; sprinkle with a bit more of the herbs. Cover; simmer over low heat 10 minutes.

Uncover; tilt pot and baste with accumulated juices. Pour a bit of red wine over the whole pot (not too much - a glug or two). Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, anywhere from 10 to 20 minutes longer (I had a lot of juice and this phase took awhile). Season with salt and pepper.

Serve warm with baguette.

Double Chocolate Espresso Brownies

2009-09-07T10:00:00.005+02:00

I am an unabashed brownie lover. I cannot make them that often because I will literally gobble down the entire pan - I cannot control myself. Moving to Germany and not having Ghiradelli Brownie mixes readily available has been a pretty good thing for me (or really horrible depending on when you ask me).

However, I have been committed to make more things from scratch whether or not a mix is available - especially things that have such a short list of ingredients that are all part of my regular pantry. A little while back I visited the Lindt Chocolate museum, followed by a (very long) visit to the museum gift shop. It was full of every kind of amazing chocolate product you can think of and the largest selection of high-cacao-percentage bars and powders I have ever seen. It was glorious. I picked up some amazing Cocoa made from fair-trade South American beans and I knew right then and there the first thing I made with it would be brownies.

I really did my research. I must have read every brownie recipe known to woman, and when it came time to make them my chocolate-loving instincts really kicked in. I knew I wanted moist fudge like brownies that were so chocolaty only a true chocoholic would appreciate them. Be warned - I really think I succeeded.

These Brownies have a perfect flaky top crust, get the perfect amount of crunchy on the edges, and have a deep, dark, and rich chocolate flavor (enhanced by a shot of espresso). Little bursts of milk chocolate from the chips are just the bonus that will put you over the edge into chocolate bliss. Serve with a scoop of vanilla ice cream and any guests might never leave.

Double Chocolate Espresso Brownies
120 g Butter (roughly 8 1/2 tbs)
1 cup Sugar
2 eggs
1/2 tsp vanilla
1/4 cup flour
1/4 tsp salt
handful milk chocolate chips
3 1/2 Tbs good Cocoa Powder (preferably Broma process NOT dutch process - it has a more intense chocolate flavor)
about 10 g semi-sweet chocolate (a small chunk or two of semi-sweet baking chocolate)
1 shot of espresso*

In a double boiler (you can just use a pyrex bowl over a small sauce pan) over medium-low heat, melt the butter. Add the cocoa powder and semi-sweet chocolate and espresso and stir until well combined. Remove from heat.

Place chocolate in a mixing bowl (can use same bowl as you used to melt it in - just let it cool down a bit) and stir in sugar until well combined and dissolved. Add vanilla and eggs and quickly whisk until all well combined. Fold in flour and salt.

Pour into a buttered/floured 8 in square pan (or round). Sprinkle milk chocolate chips over the batter so they kind of float on top. Bake at 325 F / 163 C in a Convection oven for about 20 minutes or until a toothpick inserted in the center comes out clean (if using a convention oven you will probably need to cook for around 20 percent longer).

Let cool in pan on a wire rack (so the bottom of the pan cools as well) for around 20 minutes or so before cutting. Enjoy sprinkled with powdered sugar or with a scoop of vanilla ice cream :)

* If you don't have espresso easily available - use a dark brewed coffee (no need for fancy machines though - I make my espresso on the stove top in one of these). It doesn't add a strong espresso flavor - just a hint that enhances the darkness of the cocoa. But don't worry - you can still enjoy these brownies if you simply leave the espresso out.

French Lentil Soup

2009-09-06T00:01:00.000+02:00

I go through phases with my cooking - I will be inspired by something and find myself cooking with those flavors or methods over and over (last week it was Cucumbers and Afternoon Tea that had me inspired...as you can tell). Something about late summer, a few cool rainy days, and watching the movie Ratatouille had me wanting to cook warm hearty dishes with rustic French flavors (and hmmm...maybe even some Ratatouille in the coming days?). This soup satisfied that craving perfectly. The balsamic vinegar gave the broth a deep richness and the vegetables and lentils filled us up perfectly. We sopped up the extra broth in the bowl with big crusty whole wheat rolls. The perfect meal for a rainy day.

Like most people, we are always trying to eat on a budget. Eating on a budget can sometimes feel limiting and boring - but it definitely doesn't have to. Really, when you try to eat real food made from scratch - most food doesn't actually cost that much (especially if you try to use meat as a condiment instead of the main event - or hey, maybe even not at all). Some ingredients are a real bargain - and when you dress them up with herbs, spices and in-season vegetables they can offer endless variety and deeply satisfying meals.

Lentils are one of those wonderful ingredients. A little bit goes a really long way and like pasta and rice, they can serve as a backdrop for almost anything while still being an integral part of the dish. I think all total (not including the things already in my pantry like Olive Oil and Balsamic vinegar and spices) this soup cost a total of around 3 euros and gave us 4 very large main-course servings.

French Lentil Soup
1 cup French Lentils (or Masoor lentils - in fact I often find Masoor lentils labeled as French lentils here; even though they are different colors they have similar properties when cooked. Here is a good primer on different kinds of lentils - with pictures.)
4 cups vegetable broth
1 1/2 cups water
2 carrots, chopped
1 onion, chopped
5 gloves garlic, pressed or minced
2 tomatoes, chopped (between 1/2 to 1 cup)
1/2 eggplant, diced (about 1 1/2 cups) and drizzled with lemon juice
1 1/2 tbs dried herbs de Provence (thyme, basil, savory, rosemary, lavender, fennel if you have fresh)
salt and pepper
3 tbs olive oil
2 dried bay leaves
4 tbs (roughly - start there and add to taste) balsamic vinegar
Juice from 1/2 lemon ( a few tbs)

Heat olive oil in the bottom of a heavy soup pot (4 to 5 qt) over moderately high heat. Add chopped onion, season with salt, and saute until starting to turn golden - around 5 minutes. Add eggplant and carrots and garlic and herbs and toss in oil. Saute another 3 to 4 minutes or until eggplant is starting to soften.

Add tomatoes and lemon juice and saute another minute or so more. Add lentils and stir into the oil and veggies. Add veggie broth, water, bay leaves and balsamic vinegar. Taste the broth and season as needed with salt and fresh ground black pepper (I did around 6 turns on the grinder). Bring to a boil then reduce heat slightly and let simmer, uncovered until soup thickens and lentils have softened - around 30 minutes.

Serve warm with some crusty bread and good wine :)

Senfgurke (Easy Refrigerator Pickles)

2009-09-04T18:09:00.001+02:00

One of the coolest things about where I live is the area south of Berlin known as Spreewald. The Spreewald is an area where the Spree river, which runs through the center of Berlin, splits into a bunch of canals. It is a beautiful area with rich soil and lots and lots of fresh vegetables - especially cucumbers.

Spreewald is really famous for one thing - its pickles. A few weeks ago we went down there to go canoeing and much to my delight the little town we visited was having a festival (though not to my delight was the fact that I realized I had no memory card in my camera). Lining the street were little stands with people selling locally brewed beer, home grown veggies, smoked fish and of course - Pickles. And these pickles really were amazing! My absolute favorite were the Senfgurke - mustard pickles - spicy and sweet and made with big pieces of ripe cucumber. The flavor of them reminded me so much of the sweet refrigerator pickles my Grandma Neldeen used to make us from the cucumbers in her garden in Oklahoma.

They are super quick to make and so delicious. They are just slightly sweet, and they keep their crunch. You could also include onion in these, as is traditional with Senfgurke (those are also usually peeled cucumber which you could do as well). If you don't have any fresh dill, simply leave it out and maybe include a bay leaf or two in the jar instead. They will keep for quite a while in the refrigerator (they will get eaten too fast to even worry about it) but this recipe is not meant for canning. They make excellent additions to antipasti platters or are just a great snack to keep in the fridge. I only wish I would have been enjoying these all summer! Whatever will I do when all the cucumbers from this season are gone?

Quick & Easy Refrigerator Pickles (Senfgurke)
Cucumber, sliced medium thin (one big cucumber should do it)
2 or 3 tbs mustard seeds
1 tbs chopped fresh dill
1 cup distilled white vinegar
about 3/4 cup water
4 tbs sugar
coarsely ground black pepper (a few teaspoons worth)

Dump about 2/3 of the mustard seeds in the bottom of a decent sized jar. Take the rest of the seeds and crush them just slightly using a mortar and pestle (you don't need to turn them to powder).

In a microwave safe bowl, combine the water, vinegar, crushed mustard seeds, chopped dill and ground black pepper. Add sugar and microwave for about 1 or 2 minutes to help sugar dissolve and flavors combine.

Tightly pack the cucumber slices into the jar. Pour the vinegar mixture over them. Let sit uncovered for a few hours (preferably 24) before serving or storing in refrigerator.

Cucumber Sandwiches

2009-09-03T20:33:00.002+02:00

If you are lucky enough to have a garden, or live next to someone who does, its not unlikely that you have had quite a lot of cucumbers over the past couple of months. I don't have my own garden (sigh), but I have been positively loving all the crisp, huge cucumbers in the markets all summer.

But for someone reason I cannot even look at a cucumber without a scene from The Importance of Being Earnest playing in my head and laughing out loud (just skip ahead to 1:48). What can I say, I am a geek for Oscar Wilde (fun fact: when I was a kid my sister played Lady Bracknell in this play and in the final night changed it to Dime bar sandwiches, which I thought was just too funny).

The fact is, cucumber sandwiches are quite fantastic. The traditional variety are dainty little things made with soft white bread, butter and paper-thin sliced English cucumber. I kicked it up slightly (and made it ever so slightly better for you) with a dill cream cheese spread and whole wheat bread instead of white. They make great snacks or hors d'oeuvres (even a light lunch) and of course are just delightful with Afternoon Tea. I wish I hosted things like book clubs just so I had an excuse to fill a tray with them.

I enjoyed them instead with a homemade Mocha Frappuccino. I always have extra espresso in the mornings (because I cannot start my day without a Latte Macchiato). I simply freeze it in ziploc bag or ice trays and when I want an afternoon treat I break off a cube or two of it into the blender with some ice, milk and chocolate or caramel syrup - and voila - I just saved myself five bucks. My blender isn't the greatest so mine didn't quite have the consistency of the Starbucks variety (maybe you are lucky enough to have a nice blender), but they taste just as good and would make great after-school treats or even dessert.

Cucumber Sandwiches
makes 4 triangles or about 1 or 2 servings...increase the amounts as needed
1/4 cucumber, sliced medium thin, or around 1 cm thick (I recommend using a food processor or mandolin. Also cucumbers vary in size obviously - you need around 16 slices of cucumber)
3 tbs white wine vinegar
2 slices whole wheat sandwich bread, crusts removed (see photos above. Use a nice sharp knife and maybe a straight edge to make even squares)
about 1/4 cup low-fat cream cheese
2 tbs chopped fresh dill
coarsely ground black pepper
few pinches of sea salt

Place the cucumbers in a bowl and pour the vinegar over the top of them. Sprinkle with some salt and set aside for 10 or 20 minutes.

Meanwhile, prepare your bread slices and the cream cheese spread. In a small bowl combine the cream cheese with the dill, a pinch of salt, and a few turns of black pepper. Stir to combine and make it a soft, spreadable consistency (if you are making a lot of these, you could make this in the food processor or stand mixer).

Lay out your slices of bread and spread the cream cheese mixture over the top of them (just a nice thin coating or the cream cheese over powers the cucumbers who are the star of this show).

Place your cucumber slices on a paper towel, place another paper towel over the top of them and press down slightly to drain the excess liquid off the slices. You don't want the sandwiches getting soggy.

Place 5 slices of cucumber on each slice of bread. Bring the sides together and press down so the 2 sides stick together nicely (but don't squish the sandwich!). Cut in half diagonally to make little triangles and serve (you could even cut again to make 4 triangles out of each sandwich instead of 2, depending on how you are serving them).

Save-Your-Money Homemade Frappuccino's
makes 1 very large or up to 4 small servings
about 2 shots espresso, frozen
around 1/2 cup milk
2 handfuls ice cubes ( I know - so exact...just taste and add ice or milk or coffee as necessary)
Heavy Cream, whipped (about 1 cup's worth, after its whipped)
Sweetened syrup of your choosing - chocolate, caramel etc (or you can use a dash vanilla extract and a few tbs sugar as well).

Put syrup, then frozen espresso, then ice in the blender. Pour milk over and blend until ice is mostly broken up. Add in a couple of spoonfuls of whipped cream. Continue blending until well mixed tasting and adding things as necessary.

Divide into glasses and top with a dollop of whipped cream and drizzle with syrup or sprinkle with chocolate or cinnamon sugar.

So easy right?

Brown Sugar-Kissed Scones with Plum Preserves

2009-08-31T17:00:00.003+02:00

There is something about this time of year - summer coming to an end and people going back to school, that always makes me want to sit down and enjoy Afternoon Tea - perhaps in a little bistro with a good book. It has me wanting to make coffee cakes and dainty sandwiches, warm scones and homemade preserves.

It really doesn't get any more simple than these preserves - and they feature a delicious local specialty that I have seen piling up at the markets recently - Zwetschge (prune plums).

You can use any kind of plum (or combination thereof) for these simple preserves (and in fact, I threw in a few red plums just to add a bit of tart juiciness and bright color). If you are lucky enough to have fresh, tree-ripened plums you may be able to eliminate sugar from this recipe all together.

Plum Preserves
about 2 lbs ripe plums, coarse chopped
1/2 cup water
1/4 cup sugar
3-4 tsp cinnamon (or 1 cinnamon stick, removed at the end of simmering)

Place chopped plums in a 2-quart saucepan with water and sugar and cinnamon. Bring to a simmer and allow to simmer, uncovered until reduced and thickened (around 45 minutes to an hour). Stir occasionally - you will need to stir more frequently at the end of cooking.

Keeps in the fridge for about a month.

Brown Sugar-Kissed Scones
based on the Better Homes & Gardens recipe - I wasn't wild about these scones but they do the trick in a pinch.
2 cups flour
3 tbs sugar
1 tbs baking powder
1/2 tsp salt
6 tbs cold butter* (see tip below)
1 beaten egg
1/2 cup half-and-half or light cream, plus 1 tbs
2 tbs light brown sugar

Preheat oven to 4oo F (204 C).

Combine flour, 3 tbs sugar, baking powder and salt. Cut in butter. At this point you could optionally stir in chopped nuts or dried fruit or citrus zest if you so desire. Combined egg and 1/2 cup half-and-half; add to dry mixture and stir until just moistened.

Turn dough onto a floured surface (hint: wet the counter the stick down a large piece of plastic wrap to use as a quick-clean surface). Knead 12 to 15 times or until nearly smooth. Pat or lightly roll to about a 1/2-inch thickness and cut with a medium cutter (I used heart shaped, but you could just use the top of a drinking glass and do simple round scones as well).

Place scones 1 inch apart on an ungreased baking sheet. Brush the tops with the remaining half-and-half and sprinkle liberally with brown sugar. Bake for 12 to 15 minutes or until golden. Remove and cool on a wire rack for a few minutes, then serve warm. Makes around 10 or 12 scones.

*For these types of things I always start with frozen, or mostly frozen, butter that I cut up into small pieces. Its seems to work pretty well.

Rice Vermicelli with Grilled Shrimp (Bun Tom Xao)

2009-08-26T14:21:00.002+02:00

I love the flavors of southeast Asia, and one of my very favorites of all is Vietnamese rice vermicelli dishes. My favorite one? Bun Tom Xao - noodles topped with delicious spicy fish sauce (Nuoc Cham), fresh raw veggies, grilled tiger prawns, and garnished with fresh basil, cilantro, fried onions and peanuts. Its so simple, so light, and I recently realized - SO easy to make at home! Most of it can be prepared in advance - so making it for company was a breeze. When people arrived, all we had to do was fire up the grill and enjoy the evening.

There are a few basic items that are essential to make Bun dishes (Bun is Vietnamese for rice vermicelli noodles) - fresh crisp bean sprouts, Nuoc Cham, fresh basil and cilantro, some spicy chili's and of course the delicious noodles. The rest seems to be slightly different everywhere I go - so I just made a version with all of my favorites and with one slightly non-Vietnamese addition - Peanut sauce. I happen to love spicy peanut sauce. So, instead of topping with chopped peanuts, I served with peanut sauce instead. This sauce keeps well in the fridge - so make plenty extra and use it in stir-fry, as a dipping sauce for meat, tofu or spring rolls, or even as a salad dressing.

Folks - this dish was simply amazing. The noodles absorb the flavor of the Nuoc Cham which is perfectly complimented by the smokey, spicy grilled shrimp and peanut sauce; with little bursts of flavor from chili peppers and herbs and crunch from the fried onions, bean sprouts and cucumbers it is just sublime. To me - its the perfect combination of flavors and texture and makes a wonderfully cool meal in the very hot summer.

While the title says grilled shrimp - I served both that and grilled tofu, both of which were marinated in the peanut sauce. This dish is easily made vegan when eaten with tofu - though you will have to leave out the Nuoc Cham (I couldn't not find a satisfactory substitution for fish sauce, though you could just make a spicy broth with peppers & garlic and get a similar effect). The tofu was absolutely delicious as well - the sauce carmelizes and blackens on the tofu which really absorbs the smokiness of the grill.

Really, you can do any kind of topping for these noodles - cut up spring rolls or any kind of meat or vegetable you like. I have had it with chicken, pork and beef - and while Shrimp or tofu is my favorite - they are all delicious. This is also really cheap. These amounts I have included will feed 5 people (heartily). Using items from your garden and pantry and an inexpensive topping - this meal is a lot of flavor without a lot of cash. Check your local Asian grocery for a lot of the items you might have trouble finding (I even recommend getting your herbs and bean sprouts there - I find they are usually better and less expensive than the typical grocery chains).

Rice Vermicelli with Grilled Shrimp & Spicy Peanut Sauce (Bun Tom Xao)
Thai basil
Cilantro
fresh crisp bean sprouts
3 sriracha d chili's, cored/seeded and minced
crispy fried onions
1 cucumber, diced or julienned
1 and 1/2 pkgs Bun noodles (rice vermicelli)
1 and 1/2 lbs large Tiger Shrimp, peeled and de-veined
AND/OR 1 large brick of extra firm tofu, sliced

Optional other additions that I didn't use this time but are quite good:
Hoisin Sauce (sooo good with this)
fresh mint
dry roasted peanuts, chopped
carrots, julienned
lettuce or cabbage

Directions:
First - make your sauces (recipes below).

Marinate shrimp (and/or tofu) in a few tablespoons of peanut sauce. Allow to sit in the fridge while you prepare the rest of the dish.

Prepare the Noodles (can be done up to 2 hours in advance):
Bring a stock pot of water to boiling. Add the noodles and allow to boil for 3 to 5 minutes (I did mine for exactly 5 and they were perfect). Stir once or twice as they boil to break the noodles apart.

Drain the noodles in a colander and rinse in cold water until the noodles are cool and the water runs clear. Let the noodles drain in the colander for at least 30 minutes, or can leave them for up to 2 hours unrefrigerated. Before serving, run just a bit of warm water over the noodles so they aren't sticking together (I also like them to not be so cold. If you want them cool, rinse with cool water instead).

Grill the shrimp and/or tofu over moderate heat just until done. The shrimp will only take around 4 or 5 minutes (or even less). The tofu, slightly more.

Bring it all together:
Fill each bowl with noodles. Top with a handful of bean sprouts, fried onions, a pinch of the diced chili peppers, and cucumber. Tear the basil and cilantro into each bowl. Top with with the shrimp (or tofu).

Pass the Nuoc Cham at the table - each person should pour on about 3 or 4 tbs of the stuff. Pass the peanut sauce as well - which can be added to taste (along with Hoisin or Sriracha if you like).

Toss the noodles, toppings and sauces together a few times with chopsticks or fork, and enjoy!!

Spicy Peanut Sauce
1/3 cup all-natural (no corn syrup, not a bunch of added sugar) creamy Peanut Butter
1/4 cup water
1/4 cup soy sauce
2 tbsp fresh lime juice
3 cloves garlic, pressed (or minced and crushed)
2 tbsp rice vinegar
3 tbsp tahini
3 tbs Sambal-Oelek
1 or 2 tsp Sriracha Sauce

Place all ingredients in a sauce pan over low heat. Stir and heat until it has reach a smooth and creamy consistency. Serve immediately or keeps several weeks in the fridge. As it cools it will change consitency slightly, become thicker. If you like, heat in the microwave over medium heat or in a sauce pan on low before serving. Its also good cold straight out of the fridge :)

Nuoc Cham (Vietnamese Dipping Sauce)
1 clove garlic
1 or 2 tsp Sambal-Oelek
1/2 tsp Sriracha
2/3 cup hot water
1/4 cup sugar
1/4 cup Fish sauce
2 tbs fresh lime juice

Combine Sambal-Oelek, Sriracha, water and sugar. Stir well - until sugar has dissolved. Add the fish sauce and lime juice and stir until combined. Make at least 15 minutes before serving - but the earlier the better, you can even make it days in advance (it will keep for up to a month). I just stir it all up in a jar and keep it in the fridge, then on the day I need I take it out and let it come to room temp before using (I don't like it to make the dish cold).