carrot flan.

I've been thinking lately that while I'm cooking a lot I'm, I'm cooking what is referred to as to as "mommy blogger food".  The food is good!  Very good!  Healthy!  Filling!  Satisfying!  But is it exciting?  Is it remarkable?  Is it even worth writing about?  Unsure.   I think it’s good that people post those types of recipes – the things you can make in 30 minutes or less on a Tuesday evening.  It’s the kind of food I want to eat and make most nights of the week but I’m not sure it’s the kind of food I want to write about.   

The kind of recipes that make me run to this site to jot down my thoughts are the kind of recipes that teach me something.  That have interesting techniques.  They turn a humble ingredient into something that delights.  They make me say holy shit this is good.   

I’ve had this recipe bookmarked since I bought this cookbook earlier this year.  I think I book-marked it because I wasn’t sure what a carrot flan would be like.  Would it be delicious?  Odd?  Would I know it was eating carrots?  I made it around Halloween because it felt seasonally appropriate (and very on-color theme) but now that I’ve made it, I think it would be fantastic addition to a Thanksgiving dessert table.  

The consensus is that carrot flan is delicious.  Earthy but rich and comforting.  You would never guess it’s filled with carrots though I’m less sure what most people would think it tastes like.  Squash?  Something else?  Regardless, I think it belongs on a Thanksgiving table.  You can make it a couple of days ahead!  Requires no reheating on the day of!  It’s 5 ingredients (all of which I imagine you already have on hand)!  It provides a very simple end to a very traditionally over –the-top meal.     Also leftovers make a fantastic morning-after-Thanksgiving breakfast.  Especially when paired with good coffee and a good book.   

Carrot Flan
Recipe from My Mexico City Kitchen: Recipes and Convictions by Gabriela Camara

If you don’t have a flameproof baking pan, it is OK. You probably won’t be able to invert the flan after it is chilled, but you would still be able to cut it in perfect wedges.

1 pound 2 ounces carrots
¾ cup whole milk
1 cup granulated sugar
⅔ cup unsalted butter, melted
6 eggs

Preheat oven to 350 degrees.

Thoroughly scrub the carrots but don’t bother peeling them. Cut the carrots into 4 pieces so that they fit comfortably in a medium pot.
Place carrots in pot. Cover with water and bring to a boil. Cook carrots for about 15 minutes, until just soft. Pour them into a colander and let cool completely. Press out any excess water.

Bring a full kettle of water to a boil.

In a blender, combine carrots, milk, sugar, butter and eggs, and mix at high speed, until smooth. Grease a 10½-inch flameproof baking pan with butter. Pour mixture into pan. Place in a roasting pan. Fill roasting pan with boiling water to reach at least halfway up outside of baking pan.

Bake flan for 1 hour, 30 minutes. Place flan on a cooling rack to cool. When flan has cooled to room temperature, refrigerate overnight.

When ready to serve, place flan on stove over low heat and warm slightly to loosen the sides. Place a serving plate over pan and invert pan and plate together so that flan falls onto the plate.

Slice flan and serve with sweetened whipped cream.

chicken and rice soup.

If I'm being honest with myself, this soup is the only thing I plan on eating between now and the first day of spring (only 55ish days from now!).   It popped up a number of times on my Instagram feed and I wondered if you could make a really satisfying chicken soup in under an hour.  It turns out you can and now I find myself making it for dinner (with leftovers for lunch) at least once a week.   

I think what really sets this apart is the addition of rice and sweet potatoes.  Both components kind of breakdown which some may not like, but I'm a fan of it because it gives the soup a really nice body - somehow more luxurious and decadent tasting then you would expect from a chicken soup.   

Chicken and Rice Soup with Sweet Potatoes and Greens 
Recipe adapted from Bon Appetit

1 lb. skinless, boneless chicken thighs (I've actually used skin on and bone-in with great success)
⅓ cup jasmine rice, rinsed
4 garlic cloves, thinly sliced
1 2" piece ginger, peeled, thinly sliced
Kosher salt
2 small sweet potatoes, unpeeled, cut into ½"-thick rounds
2 Tbsp. fresh lime juice
2 Tbsp. soy sauce
½ bunch cilantro, coarsely chopped
2 - 3 cups baby kale, spinach, sliced swiss chard
Freshly ground black pepper
Sriracha for serving 

Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10–12 minutes.

Add potatoes to pan and cook over medium-low heat, still uncovered and stirring occasionally, until soup is thickened and potatoes and rice are tender, 15–20 minutes longer. Transfer chicken to a bowl and shred with 2 forks, then return to pot. Stir in lime juice, soy sauce, and greens; taste soup and season with salt if needed.

Divide soup among bowls. Top with cilantro, sriracha, and lots of black pepper.

Do Ahead: Soup (without cilantro) can be made 3 days ahead. Transfer to an airtight container and chill. Reheat over medium-low, adding water to thin as needed.

pineapple upside-down cake.

As of late, I've been having a number of kitchen highs and lows.   I'm challenging myself to be a little more loose in the kitchen by experimenting more and just simply winging it.  The good thing about that approach is that it allows me to be a little more creative and make some really noteworthy dishes.  The bad thing is that there can also be some epic fails.   Dishes that just feel blah or lack the look/feel/taste of what I envisioned in my head.  They aren't bad per se but they just aren't what I wanted.   When those mistakes happen I can be very hard on myself - wondering how and why I could have wasted certain ingredients on a dish that feels lack luster.   I think part of the issue is that on the weekends, I push myself to tackle too many cooking projects because I convince myself I will never get my chance to cook again.  Obviously this is a crazy thought to have but it's very real thought for me - I manifest this mindset that the opportunity I have will never exist again.  (Traveling with me is not always easy because I convince myself I am never coming back to that location again and then need to eat EVERYTHING I've wanted to eat in the span of 3 days - my stomach and head do not match-up).  I've been trying to control these things and as noted in my last blog post, I'm trying to make 2018 the year where I let myself be OK with doing less or an amount I feel comfortable with.   It's not my nature but I think it will be good for myself.   

With all of that being said, here is a cake.  A recipe I did not make but I wish I did because it's just so good (I did tweak it slightly).  This was the first time I made a pineapple upside down cake and  considering how much I love all other upside-down cake recipes (apple, cranberry, cherry, etc), I'm unsure as to why I waited so long.   The combination of tender, caramelized fruit with a light and fluffy cake base is pretty addicting.   So make this.  And make it your only project one weekend.   

Pineapple Upside-Down Cake
Tweaked from Apt. 2B Baking 

I upped the pineapple from 2 cups to 3 cups since I had the room.  I also made my own creme fraiche since I had heavy cream I needed to use though I think yogurt could easily be subbed for the creme fraiche.   I also dialed back some of the sugar in the cake as well since I thought the combination of caramel and pineapple would be sweet enough.  Some ground ginger would be really good in the cake but I didn't want to play around with the flavor too much during my first go-ahead.   

Makes one 9-inch cake

For the Topping

4 tablespoons (55g) unsalted butter, softened
1/2 cup (110g) light brown sugar
2 tablespoons rum (optional)
1/4 teaspoon ground pink peppercorns 
1/2 vanilla bean, split
1 bay leaf
3 cups sliced pineapple (fresh or canned – you do you)
A pinch of salt

For the Cake

1 cup (220g) unsalted butter, softened
1/3 cup (67g) granulated sugar
1/2 cup (110g) light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups (260g) all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups (320g) crème fraîche or sour cream (I also think 2% or full fat yogurt or a combination of these 3 would work)
1 teaspoon kosher salt

Heat oven to 350° F.

Melt the butter and brown sugar together in a 10-inch (or deep 9-inch) cast iron skillet set over medium heat. Whisk until the mixture is smooth and combined. Add the rum (if using), pepper, vanilla bean, bay leaf, and a pinch of salt.

Turn the heat down to medium-low, add the pineapple and cook for a few minutes turning the pineapple over in the sauce occasionally until the pineapple begins to soften and release its juices.  Set the pan on a baking sheet, and brush the sides of the pan with a bit of butter. 

To make the cake, in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and brown sugar until light and fluffy, 4 to 5 minutes.

Add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and crème fraiche/sour cream and mix to combine.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt to combine. Fold the flour into the wet ingredients then pour the batter over the fruit and spread into an even layer.

Bake the cake on the baking sheet until a toothpick inserted inserted into the cake comes out clean, 35 to 40 minutes. Cool the cake in the pan for 15 minutes, then run a spatula around the outside of the cake and invert the cake onto a cooling rack. Cool completely and remove the bay leaf and vanilla bean pod before slicing and serving. 

curried lentil, tomato, and coconut soup.

Happy 2018.   I know I usually do a re-cap in this space and much like last year, I don't really feel like it.  2017 felt hard in a lot of ways and I don't want to dwell on it.  

I also don’t want to set any outright resolutions because resolutions really stress me out, but the idea of throwing some goals out there feels like a good thing so here it goes.  Find a photograph that I love and buy it.   Run/go to a gym class twice a week (ideally more) because I always feel better after.  Find more creative food solutions for beans and legumes.  Buy less stuff but when you do buy stuff try and buy it second hand.  If you can’t find a small company to buy from.   Make sure you only buy things that you really truly love and can’t live without.   Give and get more hugs.   Continue to read (especially books on topics you don’t know about).   Stop feeling the need to do too much (I’m looking at you weekend cooking projects).  It’s ok to just tackle one thing and tackle it well.   Figure out if it’s time to make a change in your career or if you’re just feeling impatient.  Hold Tyler’s hand more.  Get a cleaning person since cleaning is the source of almost all stress in your life.   Eat more soup since you love it, it’s filling, and it’s cheap.  Eat less cookies.   

And with that, let’s talk about this soup which was in the December/January issue of Bon Appetit.   It’s a Yotam recipe which pretty much guaranteed it was going to be good.  I loved it because it didn’t use chicken stock but instead relies on flavorful ingredients (tomato, coconut milk, etc.) to make a broth that tastes like it’s been cooking for hours.  Best of all it comes together in about 40 minutes, making it the perfect dish for a cold weekday dinner.  

Curried Lentil, Tomato, and Coconut Soup

Recipe from Bon Appetit 

2 tablespoons virgin coconut oil or extra-virgin olive oil

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 2½-inch piece ginger, peeled, finely grated

1 tablespoon medium curry powder (such as S&B)

¼ teaspoon crushed red pepper flakes

¾ cup red lentils

1 14.5-ounce can crushed tomatoes

½ cup finely chopped cilantro, plus leaves with tender stems for serving

Kosher salt, freshly ground pepper

1 13.5-ounce can unsweetened coconut milk, shaken well

Lime wedges (for serving)

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.

To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill. 

wine harvester's chicken.

Should you decide you want to throw a dinner party for friends and serve them something that you can...

1 - Prepare a day or two ahead of time 
2 - Utilizes an under-appreciated piece of meat
3 - Tastes as if your super talented French grand-mother spent hours making it

Might I suggest this chicken dish?   I made it this past weekend for a group of friends and it was a big hit (6 plates were wiped clean so I consider it a success).   It's fragrant, flavorful, full-bodied (that combination of tender shallots, bacon, and reduced wine is quite the trifecta) and just the thing to eat while were're in the middle of this "is it winter/is it spring" kind of weather.  

Wine Harvester's Chicken
Recipe tweaked slightly from David Lebovitz

My only issue was that the sauce didn't quite reduce enough for my taste after 45 min in the oven.  To remedy this, I took the pot out of the oven, took the chicken out, and reduced it on a medium-high burner setting for about 15 minutes.  This got me the right consistency.   

You're also looking for flavorful grapes here!  I used muscat grapes that I found at Whole Foods.   

About 6 chicken thighs (weight about 2 - 2.5 pounds total)
1 1/2 teaspoon kosher salt or sea salt
1 1/2 tablespoons olive oil, plus a tablespoon or more for frying the bacon
1 cup (150g) diced, thick-cut bacon
3 shallots, minced, or 1 small onion, minced
3 cloves garlic, minced
1 1/2 cups (375ml) dry white wine
1 1/2 cups (375ml) chicken stock
1/4 cup (60ml) red wine vinegar or cider vinegar
1/2 teaspoon freshly ground black pepper
Two 1-inch (3cm) strips fresh orange zest
10 branches fresh thyme, (or 2 teaspoons dried thyme)
10 allspice berries, lightly crushed or 1/2 teaspoon ground all-spice 
2 cups (315g) stemmed grapes

Season chicken with salt and let sit overnight in the refrigerator. (This step isn't imperative, but does make the meat more succulent.)

Heat 1 1/2 tablespoons of olive oil over medium-high heat in a Dutch oven, large, wide casserole, or roasting pan, that has a lid.

Sear chicken piece so they are brown on both sides, about 5 to 8 minutes per side. Depending on the size of your Dutch oven or casserole, you may need to do them in batches. Remove pieces of chicken to a bowl once they're browned.

Preheat oven to 350ºF/175ºC.

Saute the bacon in the pot. If necessary, add a tablespoon or so of olive oil. Stir the bacon until it's mostly cooked, then add the shallots or onion and garlic, and cook, stirring constantly, until the onions are translucent, about 2 minutes.

Add the wine, stock and vinegar to the pot, and bring to a boil. Turn off the heat and add the black pepper, orange zest, thyme, and allspice. Put the chicken pieces in the pot, skin side down, cover and bake in the oven for 30 minutes.

Remove the pot from the oven. Turn the chicken pieces over, so they're skin side up. Bake, uncovered, adding the grapes to the pot midway during cooking, until the liquid in the pot is thick and reduced to the point where the chicken pieces are about halfway submerged in sauce, and the chicken is browned. (About 30 to 45 minutes).

Serving: As per David - The chicken would go well with mashed potatoes, or another root vegetable puree, or wide noodles tossed in a little butter.  I served it with homemade semolina gnoochi and roasted carrots (and bread for sopping up the juices!).   

Storage: The chicken will keep for up to three days in the refrigerator.

almond olive oil cake.

A couple of weeks back, I was left in charge of making my Dad's birthday cake which is not a task I take lightly as birthday cakes have the ability to make or break the day and therefore carry a lot of weight in my book.   

(Nothing like a little pressure.)

When you think about a traditional birthday cake I'm sure you conjure up a vision of layered yellow cake with lots of chocolate frosting.   That to me is the quintessential celebratory cake (and one that I love) but sometimes, you want a birthday cake that exudes a more subdued vibe.   

This is that cake.

I wasn't sure what to expect with this one but since it's a Gina DePalma recipe (her zucchini olive oil cake is one of my top 5 favorite cakes) I figured it had to be pretty delightful.  In reality it's one of the best cakes I've ever made and one I plan on making again before this winter is over.   

The combination of almond flour, olive oil, and orange juice produces a light and delicate cake that is reminiscent of a chiffon or angel food cake. During the winter when everything feels dense and heavy, this is a welcome alternative.   But lets be honest, the best thing about it is a the brown butter glaze which provides an extra layer of flavor and something that transforms this from basic into a celebratory.   

Almond Olive Oil Cake
Recipe from Gina DePalma at Serious Eats

For the Cake

1 cup all-purpose flour
1/2 cup blanched or natural almond flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
3/4 cup granulated sugar
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Grated zest of 1 medium lemon or 1/2 a medium orange
1/2 cup orange juice

For the Glaze

2 tablespoons unsalted butter
1 cup confectioner's sugar
3 tablespoons whole milk
A few drops of fresh lemon juice
1/2 cup sliced, blanched almonds, toasted and cooled

Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan and set aside.

In a medium bowl, whisk together the flour, almond flour, baking powder and salt to thoroughly combine them and set aside.

Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it in thoroughly in both directions for about 30 seconds. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds. Whisk in the extracts and zest, followed by the orange juice.

Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until you have a smooth, emulsified batter, about 30 more seconds.

Pour the batter into the prepared pan, and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning. The cake is done when it has begun to pull away from the sides of the pan, springs back lightly when touched, and a cake tester inserted in the center comes out clean.

Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack.

While the cake cools, make the glaze. Melt the butter over medium heat in a small, heavy saucepan. When the bubbles subside, lower the heat and watch the butter carefully, swirling it in the pan occasionally to distribute the heat. When the butter begins to turn a light tan color and smells slightly nutty, turn off the heat and let the butter sit. It will continue to darken as it sits.

While the butter cools, sift the confectioner's sugar into a medium bowl. Whisk in the milk until completely smooth but thick, then slowly whisk in the butter. Taste the glaze and add a few drops of lemon juice to balance the sweetness. Stir in the toasted almonds. Spread the almonds and glaze onto the top and sides of the cake and let it sit until set and dry.

lemon poppyseed cake.

With the world feeling impossibly grim as of late, I've been craving bright flavors.  Namely lots of citrus. 

Grapefruit!  Oranges!  Limes!  And of course, Lemons.    

Lemon poppyseed cake is something that begs to be made in the winter.  During the cold doldrums of January and February, cake is necessary and cake that reminds you of warmer places is even better.

This lemon poppyseed cake is the best I've ever made.  It's a one bowl (no mixer required!) pantry staple cake that somehow manages to get more moist and flavorful as the week goes on (magic!).   It's delicious and just the thing to share with your friends who may need a little winter pick-me-up.   

#bakeamericacakeagain

On a not food related note - If you are ask appalled as I am about the Muslim ban (that isn't a ban but let's be honest it is a ban) on countries that have never attacked us (shockingly the countries that have attacked us aren't on the ban list because SURPRISE SURPRISE someone has business ties to them) consider donating to the ACLU.  I set up my monthly donation this past weekend because I appreciate the hard work they do to support American's rights.   

In addition, as I've said before, if something angers you, CALL YOUR SENATORS and call them everyday.   Whether it be the wall, the muslim ban, Betsy Devos, Scott Pruitt (the one who angers me the most), Steve Bannon being part of the NSC, call them.   

Lemon Poppyseed Cake
Recipe from the NYTimes

Feel free to sub the buttermilk for sour cream or creme fraiche.   I also subbed 3/4 cup of the white flour for spelt since I've been very into utilizing different grains in my baked goods.   

Butter, for greasing pan
1 ¾ cup all-purpose flour, more for pan
Zest of 2 lemons
1 cup sugar
½ cup buttermilk
4 tablespoons plus 4 teaspoons lemon juice
3 large eggs
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
⅔ cup extra-virgin olive oil
2 tablespoons poppy seeds
½ cup confectioners’ sugar

Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.

In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 4 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.

Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.

Whisk together remaining 4 teaspoons lemon and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

white chicken potpie.

I have a running iPhone list of foods I want to make.  Sometimes these foods remain on the list for the better part of 2 years without still being tackled (I'm looking at you croissants) and other times they last 2 days before being made (tahini chocolate chip cookies).  Some dishes get added to the list because Tyler mentions them offhandedly (which is why I'll be making pierogi's next weekend) and other times its because I stumbled across a recipe that is made up of my favorite things (the best Sicilian pizza).   There is no rhyme or reason to the list and that's why I love it.    

Chicken pot pie somehow made it's way on to the revolving list a couple of months back.   I don't remember what triggered me adding it, but this past weekend, knowing we were heading into several days of cold, rainy, and dreary weather, it felt like the appropriate time to finally make one.  

Chicken pot pie has a lot of variations and people have vastly differing opinions on how it should be prepared.  Should it have both a bottom and top crust?  Are peas cool?   Can you use white and dark meat?  The list goes on.   This version incorporates my favorite things (lots of peas and chicken) under a biscuit like crust.  The resulting dish is full-blown comfort food and the perfect thing to eat this time of year.

*On a not food-related note, call your senators if you are unhappy with how things are going.  I called mine this morning because the climate change changes that have gone into effect the last couple of days leave me feeling queasy.  Do the same if you feel un-happy about something.  There job is to listen to you!

White Chicken Potpie
Recipe adapted from the NYTimes

Ok - I liked this recipe in theory but edited a decent amount.  First off, I wanted to make this a one pan affair so I used my 10 inch cast iron.   You will want to do this to, it will make your life a lot easier.

The initial recipe made a LOT of biscuit topping.  Way more then seemed logical to me.  So I reduced the topping by 1/3 (my edits shown below) and feel this was a more "normal" ratio of biscuit to filling.   

After speaking about chicken potpies with my mama, I decided  to add in some mustard.  I find this to be a welcome addition as the accidity offsets the richness of the dish nicely.   I also made peas mandatory because peas below in a potpie.  

Last but not least, this makes a lot of chicken potpie.  You've been warned.   

3 boneless, skinless chicken breasts (1 1/2 pounds) or 2 1/4 pounds of chicken parts (I used half chicken so I got a mix of white and dark meat)
Kosher salt
Black pepper
3 cups chicken stock or water
1 cup white wine
2 garlic cloves, smashed and peeled
1 bay leaf
1 thyme sprig
1 rosemary sprig
3/4 cup unsalted butter (12 tablespoons), chilled, additional for greasing pan
2 leeks, thinly sliced, white and light green parts
1 shallot, thinly sliced
2 1/2 cups all-purpose flour
1 cup whole milk, more as needed (or 1/2 cup heavy cream + 1/2 cup whole milk)
2 small carrots, peeled and diced (1 1/4 cups)
1 medium potato, peeled and diced (1 1/4 cups)
1 cup frozen peas
1 tablespoon dijon mustard
2 teaspoons baking powder
1 cup buttermilk

Season chicken lightly with salt and pepper. Let rest 15 minutes. In a medium pot over medium heat, combine chicken, stock or water, wine, garlic, bay leaf, thyme and rosemary. Bring to a simmer and cook chicken gently until no longer pink, 10 to 15 minutes. Transfer meat to a plate to cool completely. Strain and reserve cooking liquid (you should have about 2 3/4 cups). Once chicken is cool, shred into bite-size pieces.

Heat oven to 375 degrees. 

Melt 2 tablespoons butter in a 10 inch cast-iron skillet over medium high heat. Add leeks and shallot and cook until softened, about 5 minutes. Melt in 4 more tablespoons butter. Stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. Slowly whisk in the strained stock and the milk (or milk and cream). Season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring mixture to a simmer. Stir in celery root or carrot, and potato; simmer over low heat, stirring frequently, 10 minutes. Stir in chicken, peas if using and mustard.  Remove from heat and set aside.   

In a large bowl, whisk together 2 cups flour, the baking powder and 1 teaspoon salt. Cut the remaining 6 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. Stir in buttermilk. Dollop mixture on top of potpie filling (it’s O.K. if there are spaces between biscuits). 

Transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 to 45 minutes. Let cool 10 minutes before serving.

pasta e fagioli.

To counteract the effects of me eating my body weight in oysters and ridiculously good local beers while Tyler and I were in Charleston (oh and all the cookies I consumed before then), I've been on a bit of a soup kick.  

I've talked a lot about soup on this blog because I love it.  It's up there with cheese and peanut-butter as one of my favorite foods. It's satisfying and filling and it's my winter comfort food.  Most people think of comfort food, especially winter comfort food, as food involving cheese and butter.  But for me, brothy soups filled with pantry staples like beans, pasta, and carrots, is my kind of belly-warming comfort food.

This soup is about as basic as it gets but somehow all the basic ingredients come together to create a beautiful cohesive soup that makes cold January evenings all the more bearable.  

Pasta e Fagioli 
Recipe from Tasting Table

3 tablespoons olive oil, plus more for garnish
2 ounces pancetta, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 yellow onion, peeled and finely chopped
2 tablespoons tomato paste
1 tablespoon minced fresh rosemary
3 garlic cloves, peeled and thinly sliced
2 cups dried white beans, soaked overnight
10 cups chicken stock
1 - 1 1/2 cups small pasta shells
Kosher salt and freshly ground black pepper, to tast
Grated Pecorino Romano or Parmesan, for garnish

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pancetta, carrot, celery and onion, and cook until golden brown, 10 minutes. Add the tomato paste, rosemary and garlic, and cook until the tomato paste is caramelized and the rosemary and garlic are fragrant, another 2 minutes.

Drain the soaked beans and add to the pot along with the chicken stock. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the beans are tender, 45 to 50 minutes. Add the pasta and cook another 10 minutes.

Taste and season with salt and pepper. Divide the soup between bowls and garnish with grated cheese. Serve.

pasta with brussel sprouts, cheese, and sweet potato.

Hi 2017.

I debated endlessly over doing my yearly end of year life/blog/things of note re-cap but if we are being honest, 2016 took a lot out of me (I have so many more grays then I did a year ago) and I just didn't feel up to re-living it. 

But 2017, I have goals for you.  Finally (I mean it) making homemade croissants, traveling again (Charleston this weekend!), being a more mindful person and asking myself why (Why do you need this shirt?  Why do you need another cookie instead of an apple?).  Listening more to my gut, giving more hugs to my husband and dog, being a better consumer, trying new recipes that utilize new ingredients.  Go and visit my parents more often, throw a dinner party at least once a month, find a nightstand and bedroom table lamps, learn how to keep a plant alive, take more walks, listen more. Spend more time reading.  Watch some new documentaries. Learn more about wine.  Take a yoga class at least once a month.      

One of my goals is also continue to figure out ways of how to do something out of (what feels like) nothing. Being a cook means you look for ways to use what you have instead of always relying on some ingredient (you may need to buy) to make a meal.  Making something out of nothing is an art and it's an art I hope to perfect.   

This recipe is one of those turn leftovers into a meal kind of recipes and I feel its genius.  Roast some vegetables, turn a small bit of ricotta into a sauce, throw in some pasta, and suddenly, you have dinner.  Its magical and delicious and such an easy way to clean out the fridge.  Here's to more kitchen magic in 2017.   

Pasta with Brussel Sprouts, Cheese, and Sweet Potato
Adapted from the NYTimes 

I loved the idea of this recipe (pasta bake!  lots of veggies!) but felt it could be improved upon.  I roasted my veggies instead of boiling them because roasted veggies are far superior.  I swapped the white potato for a sweet potato because that's what I had on hand and because I love sweet potatoes and brussel sprouts together.   I grated the cheese over cubing it since I find grated cheese disperses itself more easily.   Regardless this is a stellar recipe that lends itself to endless variations (mushrooms and white potato anyone?). 

1/2 - 3/4 pound brussels sprouts, trimmed and halved (or quartered if large)
1 (8-ounce) sweet potato, peeled and in 1-inch dice
2 tablespoons olive oil
1/2 pound pasta (NYTimes recommends whole wheat or spelt tortiglioni or penne)
Salt and pepper, to taste
1/4 - ½ cup ricotta
4 ounces Gruyère, parmesan or pecorino romano grated 
1 tablespoon olive oil
1/4 cup panko breadcrumbs
Additional parmesan or sprinkling on top  

Heat oven to 400 degrees. On a large baking sheet, place the sweet potato.  Drizle with olive oil, salt, and pepper.   Roast about 15 minutes.  Remove from the oven and add the bruseel sprouts to the same sheet pan, drizzle sprouts with olive oil, salt, and pepper, and return the pan to the oven for another 12 minutes or until everything is roasted and browned.    Remove from the oven but keep oven on.   

Bring a large pot of water to a boil. Salt the water generously, then the pasta, and let water come back to a boil. Cook for about 8 to 10 minutes, or until pasta is al dente. Just before draining, remove 1 1/2 cups of the cooking liquid and set aside.

Return pasta to the pot.  Add brussels sprouts and sweet potato, then add ricotta, Gruyère (or parmesan) and 3/4 cup cooking water, and toss well. Taste and additional salt and pepper if needed. Add more liquid if you think the pasta is too dry.

Pour the pasta into an 8x8 square pan.   Sprinkle with Panko, Parmesan,a and additional black pepper, and bake for 20 minutes, by which time the surface will be scorched a light gold. Let stand for at least 15 minutes before eating.

chickpea stew with tomato, tumeric, yogurt, and harissa.

There are two types of soup people in this world.  The people who can eat a bowl and have that be a meal (me!) and the people who eat a bowl and then wonder where the rest of their meal is (most everyone else).  Soup is usually a starter or a side to a sandwich, it is rarely the main attraction.

This soup is more substantial then most which lends itself to being the center of a meal rather then a supporting role.  More of a stew then a soup, it's chock-full of chickpeas (a full pound!), greens, and more flavor then I thought was even possible in a vegetarian, bean based pot of deliciousness.  It also gets better with age which means making a pot ensures you dinner for the better part of a week.  

If you feel you can't serve it without a side of something, a hunk of good crusty, nutty bread wouldn't be a bad accoutrement (OK, and maybe a wedge of cheese).             

Chickpea Stew with Tomato, Turmeric, Yogurt and Harissa
Recipe from the Gjelina Cookbook

The original recipe says you get 4-6 servings out of this soup.  Unless you are feeding 300 pound men I think 6 - 8 servings is more realistic.

Serves 6 - 8

1 pound of dried chickpeas
1 yellow onion, quartered
1 carrot, peeled and quartered
2 garlic cloves, smashed
1 bay leaf
4 fresh thyme sprigs
1/2 teaspoon of cumin seeds
1 teaspoon of coriander seeds
1 teaspoon of fennel seeds
1/4 cup of extra virgin olive oil
3 carrots, peeled and cut into half moons
1 yellow onion, coarsely chopped
3 garlic cloves, minced
Kosher salt
Freshly ground black pepper
1 teaspoon smoked paprika
1/4 teaspoon of ground turmeric
3 fresh thyme sprigs
1 bay leaf
2 tablespoons of tomato paste
1 cup of dry white wine
4 cups of vegetable stock
1 bunch Tuscan kale or swiss chard, stemmed and cut into strips (2 inches, 5cm wide)
1 teaspoon of red wine or sherry vinegar
1/4 cup of harissa
1/3 cup of spiced yogurt (see recipe below)

In a small, dry frying pan over medium heat, toast the coriander seeds and cumin seeds just until fragrant and beginning to brown, about 3 minutes. Remove from the heat and let cool before grinding to a powder in a spice grinder or with a mortar and pestle.

For the chickpeas: In a large bowl, cover the chickpeas with water by 2 inches and soak overnight. Drain the chickpeas and rinse with cool water.

In a large soup pot over medium-high heat, combine the chickpeas, onion, carrot, garlic, bay leaf, and thyme. Add water to cover by about 2 inches. Season with a little salt. Bring to a boil, lower the heat, and simmer until the chickpeas are tender but still hold their shape, about 45 minutes. Discard the bay leaf. Cool the chickpeas in the cooking liquid and then drain, discarding the liquid. Set the chickpeas aside.

In a small, dry frying pan over medium heat, toast the cumin seeds, coriander seeds, and fennel seeds just until fragrant, about 3 minutes. Let cool. With a mortar and pestle or a spice grinder, grind to a powder.

In a clean, large soup pot over medium-high heat, warm the olive oil until hot but not smoking. Add the carrots, onion, and garlic; season with salt and pepper; and cook until the vegetables begin to soften and brown slightly, about 5 minutes.

Add the powdered cumin mixture and the paprika, turmeric, thyme, and bay leaf and cook until quite fragrant, about 3 minutes. Stir in the tomato paste, scraping the bottom of the pot frequently so that it does not burn, and cook until fragrant and beginning to brown, about 5 minutes.

Add the wine, bring to a boil, and cook, scraping up the browned bits on the bottom of the pan until reduced by more than half, 2-3 minutes. Add the stock, discard the bay leaf, and return to a simmer.

In a blender, combine 1 cup of the soup base with 2 cups of the cooked chickpeas and purée until smooth. Return the puréed beans to the soup pot. Throw the kale into the stew and cook until softened. Add the remaining cooked chickpeas and gently stir. Remove from the heat and let stand at room temperature for about 20 minutes.

Just before serving, adjust the salt and spike with the vinegar. Serve with a dollop of spiced yogurt and a drizzle of harissa.

Spiced Yogurt
Recipe from the Gjelina Cookbook

¼ tsp of coriander seeds (or ground coriander)
¼ tsp of cumin seeds (or ground cumin)
1 cup of Greek-style yogurt
2 Tbsp of chopped fresh cilantro
1 Tbsp of chopped fresh mint
2 Tbsp of extra-virgin olive oil
2 tsp white wine vinegar
Juice from 1/2 lemon
Kosher salt
3 Tbsp of water, or as needed

In a small, dry frying pan over medium heat, toast the coriander seeds and cumin seeds just until fragrant and beginning to brown, about 3 minutes. Remove from the heat and let cool before grinding to a powder in a spice grinder or with a mortar and pestle. (Omit this step if using ground spices.)

In a food processor, combine the yogurt with the ground coriander and cumin, cilantro, and mint. Process until the herbs are broken down and the yogurt is tinted green, about 5 seconds. Add the olive oil, vinegar, and lemon juice and pulse just until incorporated. Taste and season with salt. Stir in the water, a little bit at a time, stopping when the yogurt is still thick but thin enough to drizzle from a spoon.

Over time, the lemon juice can cause the yogurt to break and lose its creamy texture, so make just a small amount and use it right away.