Cream of Celery Soup

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. 

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).

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!!

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.

White Bean and Butternut Squash Soup

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.

Apple & Maple Pulled Pork

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).

Meatloaf with a Honey-Chipotle-Balsamic glaze

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

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

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.

Black Bean and Pumpkin Soup

Yes, I like soup. And right now, with all the autumn weather and veggies, I am kinda obsessed. This soup is my absolute new favorite. Cory said it might even be the best soup I have ever made. Now, if I was in the US and had Cotija cheese and corn tortilla strips to garnish this with, it would be even better. For now, the Spicy pumpkin seeds from the previous post were perfect.

Spicy Black Bean & Pumpkin Soup
2 cups cooked and pureed pumpkin
1 15 oz can black beans (one of the precious few I brought from the US)
1 medium yellow onion, diced
3 large cloves garlic, diced
Cumin
Cayenne Pepper
This Seasoning (a mexican chili and lime seasoning)
Salt
Pepper
3 cups vegetable broth
pinch ground ginger
couple pinches ground coriander
1 tsp white wine vinegar

In a stock pot or cast-iron soup pot, saute onion and garlic in olive oil until onions begin to carmelize. Season with a bit of salt and pepper and the white wine vinegar.

Add pumpkin puree and all the seasoning. Cook over low heat for about 10 minutes, stirring occaisionaly.

Meanwhile, boil the can of beans (no need to drain) in the vegetable broth for about 10 minutes.

Add beans and broth to the pumpkin. Stir and combine then cover and simmer for about 15 to 20 minutes. Blend with an immersion blender and serve hot.

Like I said, crumbled Cotija cheese and corn tortillas would be money with this soup.

And can I point out that this soup is like, ridiculously good for you? Its practically fat free and Pumpkin and Black Beans are total super foods - full of beta carotene and other antioxidents, dietary fiber, protein, iron...

Pepitas

I was cooking some more pumpkin today to put in the freezer and decided to make some of this spicy little seeds that have been haunting my dreams. I have seen these all over the internet lately - and Cory always talks about spicy pumpkin seeds he would get in LA. All I know is, they are super duper addictive! All amounts below are approximate, I just kind of eye-balled it.

Pepitas (Spicy Roasted Pumpkin Seeds)
2 cups pumpkin seeds
2 tbs olive oil
2 tsp Cayenne Pepper
3 tsp Chili Powder with lime (or fresh lime, I didn't have any and I love this seasoning - the lime is strong)
Ground Sea Salt

Lay them all out on a cookie sheet and cook at 180 degrees Celsius (350 F) for 10 to 20 minutes, or until nice and crispy (just taste a few to know).

I wish my pumpkin had more seeds!!

Pumpkin Oatmeal Chocolate Chunk Cookies

No one ever called me a baker. Really, its not my thing. But lately - mostly ever since I saw these cookies on this sweet cooking blog - Everybody Likes Sandwiches - I have been having the urge to bake. I had big plans for baking, and I am sure I will still make some of the yummy cakes and pies and cookies I have been dreaming about. But now I remember why I don't really bake - cause I ain't so good at it and it makes a massively huge mess. Well, throw in the fact that I don't know what any of the ingredients are called here, and can't seem to find most of them, and you have these cookies.

Don't get me wrong, taste wise, these were everything I ever dreamed of. But they don't look pretty. Also, chocolate chips are nowhere to be found in Berlin so I got some yummy looking baking chocolate and cut it up. I had little chunks and big chunks and flakes - and so these ended up being more chocolate-swirly-chunky with a bit of pumpkin and oatmeal. The chocolate was really creamy and milky and rich, and I never thought I would say this, but it may have been too much chocolate. Shocking, I know.

Don't worry, I am making these again. Oh yes, I will conquer. And in the meantime, like I said, they still taste absolutely deliciously wonderful.


2 c flour
1 c quick or old-fashioned oats
1 t baking soda
1 t cinnamon
1/2 t salt
1 c (2 sticks) butter
1 c firmly packed brown sugar
1 c sugar
1 egg
1 t vanilla (I used something called vanilla sugar cause I could not find vanilla extract here. It has to exist somewhere though...)
1 c cooked and pureed pumpkin
1 c semi-sweet chocolate chips (I used probably almost 2 cups of milk chocolate chunks)

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine dry ingredients (flour through salt). Set aside.
3. Cream butter. Gradually add both sugars and cream until light and fluffy. Add egg and vanilla and mix well. (Can I just say right here that when you don't have a nifty stand mixer this part SUCKS)(I would like a Kitchen aid mixer for christmas. That is all.)
4. Alternate additions of dry ingredients and pumpkin, mixing well after each addition.
5. Stir in chocolate chips.
6. Drop by tablespoonfuls onto baking sheet, leaving room for cookies to spread (and BOY do they spread). Bake for 10-12 minutes or until tops of cookies are dry and spring back when touched lightly. Remove from baking sheet and cool on racks.

Why I love Fall - Pumpkin

Yes, I love all things pumpkin flavored. Pumpkin Spice Lattes, Pumpkin bread, Pumpkin pie, Pumpkin cake, Pumpkin cookies, Pumpkin Soup...I even like roasted pumpkin seeds.

I saw lots of amazing pumpkins at the Farmers Market this past Saturday and I was a little afraid there wouldn't be anymore around closer to Thanksgiving. And we might not have any of the rest of the meal, but we WILL have pumpkin pie on Thanksgiving. Not to mention I want to try making this Pumpkin-Oatmeal-Chocolate chip cookie recipe. So, I decided to try and preserve some pumpkin to get me through the rest of the season. I did some reading and decided to go with freezing . It was ridiculously easy, which is kinda my style.

I started with 1/2 of a monster of a pumpkin - I am guessing it weighed about 8 or 9 pounds (the half, not the whole). The pumpkin needs to be cooked and pureed - I decided to 'roast' in the oven. I scooped out the guts, split the half into three pieces, brushed liberally with vegetable oil and a bit of salt, and placed on a baking sheet.

Turns out that baking sheet (read MY ONE AND ONLY baking sheet) does not fit in my tiny little European oven. So I moved them onto my pizza stone which worked out just fine. Until I realized they were touching the top of the oven and I had to move the rack down to like the bottom one. Finally I got them to fit in the oven. I baked at 200C (about 400 F) for roughly two hours. It was nice and soft and the peel came of easily.

I scooped out the flesh into a bowl. Here's where I got a little creative. I have no idea if this is going to affect my pumpkin puree or not - but I drained off quite a bit of liquid. It was just swimming in it. There was still quite a bit of liquid in the puree when I was done - but it just seemed like too much at first.

Then I scooped the puree into containers for freezing - I got 2 2-cup containers and 2 1-cup containers for a total of 6 cups of pumpkin puree. Thats enough for a lot of baking - one recipe of cookies takes 1 cup of puree.

I let the puree cool down to room temperature then stuck them in my freezer. Now I have handy fresh pumpkin anytime I want to do some baking. Yay!