Spicy Orange Crescents

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

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

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. 

Pumpkin Cheesecake Brownies

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

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

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

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

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

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

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

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

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

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

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.