blush.

Blush is my latest obsession.  

(Anyone know where I can find a leather jacket in this perfect shade of pale pink?)

It's breathtakingly beautiful when paired with green, gold, and graphic lines.  

But I adore it with black for a little edge.  

Image via Pinterest.

key lime tart.

Tyler asked for Key Lime Pie for his birthday, so I made him Key Lime Pie because whatever the birthday boy wants, the birthday boy gets even if I wished he asked for something different.  Something involving chocolate and cake and maybe some sprinkles. Something that felt a little more birthday since he's a 29 year old man with an epic year ahead of him.  But this isn't about me, it's about him, and if he wanted Key Lime Pie I was going to make him the best damm Key Lime Pie.

But I didn't make a Key Lime Pie.  I made a Key Lime Tart which is practically the same thing except for the pan and while it didn't involve chocolate or sprinkles, it was pretty awesome.  A homemade graham cracker crust with its strong notes of cinnamon and ginger makes for the perfect base to a lime curd/custard I'm not entirely sure what to call it filling. The filling is tart and refreshing with an amazingly smooth consistency and a zippy finish due to the additional of lime zest.  It wasn't a birthday cake but it made the boy very happy and isn't that the point of a homemade birthday dessert?

Key Lime Tart
Recipe adapted from Martha Stewart

Of course I made some changes.  The original recipe suggested adding more sugar to the filling which I found absurd.  Sweetened condensed milk is sweet enough that you don't need any more sugar.  Omitting the extra sugar results is a tart that's tart but doesn't make your mouth pucker (which is how Key Lime Tart should be).  I also added some zest to the filling for a little added color and an extra dimension of flavor.  I also used homemade graham crackers (my recipe can be found here) because I had some dough in the freezer but store-bought is perfectly fine!

9 to 10 graham crackers (each 2 1/2 by 5 inches)

2 tablespoons sugar

4 tablespoons unsalted butter, melted

1 can (14 ounces) sweetened condensed milk

Zest of 1 lime

3/4 cup fresh lime juice (from 4 to 6 limes)

4 large egg yolks

Pinch salt

Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

Meanwhile, in a medium bowl, combine condensed milk, lime zest, lime juice, egg yolks, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.

Cool completely at room temperature; then refrigerate until chilled, at least 2 hours.  

coconut milk and miso creamed kale with salmon.

I waited until the end of the month to make the statement that this is the best thing I ate during the month of January.  It was a dish that was created on a whim without a recipe or anything more then a "let's try this and hope it doesn't taste like garbage like some of your other experiments".  It doesn't involve any of my most favorite things (namely dark chocolate! bread! or cheese!!).  It can qualify as health food and yet it it's the dish we've eaten three times this month and have found utterly satisfying each and every time (which usually only happens when I am eating avocado toast and scrambled eggs followed by a chocolate almond croissant).  

This is a 5 ingredient (mostly pantry items) meal that basically cooks up in well under 15 minutes making this the single best thing you can make during the week when you have minimal time but are looking for something utterly amazing to eat.  The combination of coconut milk and miso may be my new favorite pairing especially when simmered together with chopped kale.  As the kale cooks and the coconut milk and miso simmers it thickens up to create a creamy base that is similar to a umami-bomb creamed spinach.  Paired with wild salmon that cooks atop the creamed kale and emerges from the pan perfectly flaky gives you have the best dinner ever.  

Coconut Milk and Miso Creamed Kale with Salmon

Serves 3 or 4 depending on how much salmon you buy.  

1 large bunch of kale, stems removed and chopped (about 12 cups) 1 can (13.5 ounces) of full-fat well-shaken coconut milk
2 tablespoons white miso
3/4 - 1 pound wild salmon fillet cut into or 4 pieces
Salt and pepper to taste
Lime wedges to serve
Sesame seeds for sprinkling (optional)

Heat a large saute pan over medium heat.  Pour the coconut milk into the pan and add kale.  (It will look like A LOT of kale but it will shrink down quickly.)  Stir to combine with the milk.  Allow kale to wilt and coconut milk to thicken, stirring on occasion, for about 5 minutes.  Stir in the miso.  

Salt and pepper the salmon to taste and place the salmon, skin side down over the kale.  Turn the heat down to low and cover the pan.  Cook until the salmon is cooked through and beginning to flake, about 5 minutes.  To serve place 1/3 to 1/4 of the kale mixture on the plate and top with the salmon.  Sprinkle with sesame seeds if desired. Serve with wedges of lime.  

big day inspiration.

I have spent an ungodly amount of time on the black hole that is known as Pinterest.  It starts innocently enough with a single click on a single picture and before you know it an hour of your life is gone and all you have to show for it is a collage of images of bedrooms, kitchens, clothing, and weddings that are all unrealistically perfect and completely unattainable for the common (wo)man.  

Despite its ability to take control of your life, it really is a useful tool, especially when you are in the process of planning a wedding and you really have no idea what it is that you want.  At least I thought I had no idea what I wanted and then I realized once I started looking at all the images I pinned that a theme had emerged. Below are some of my favorite pictures/shots/ideas that I imagine will be my jumping off point for the big day.   

As you can imagine there is a lot of gold, white, and wood.  Maybe I am super predictable.  

All images via Pinterest.

sweet and salty dark chocolate and coconut granola.

In an act of desperation that occurred last week, I found myself spending an inordinate amount of money on a bag of Brooklyn made granola because I was hungry and because it didn't contain a plethora of ingredients that I couldn't pronounce.  I walked to work that morning feeling immensely guilty wondering how someone who calls herself a cook could have been suckered into purchasing something that I could easily make for about a quarter of the price and end up with double the amount.  Then I heard my stomach growl and I remembered the reason.  

Rather unsurprisingly, the granola was ridiculously good.  The jury is still out on whether or not that justifies the price but it made me feel a little bit better about spending my money on it.  (And now that I think about it, purchasing some also supports a local business so maybe it was a good use of my money.) Regardless of all that, purchasing it was a one time thing (or so I hope) and this weekend I set out to rectify the situation but making my own batch because isn't imitation the sincerest form of flattery?  

This granola is everything I want to eat in the morning.  Slightly salty, slightly sweet with a plethora of shredded coconut and some flaked chocolate to make it feel as if you are really indulging.  I'm partial to eating it by the handful in between conference calls but when I have the chance (and the time) to really enjoy breakfast, I find it best when served with milk and sliced banana or yogurt and diced mango.  

Sweet and Salty Dark Chocolate and Coconut Granola
Recipe inspired by the Early Bird Granola 

Granola is one of those things that I can't understand why people buy (I'm looking at myself when I make that statement).  You can make a batch on Sunday and have it last you about 2 weeks!

4 cups rolled oats
1 1/2 cups unsweetened flaked coconut (or unsweetened coconut chips)
1/2 cup light brown sugar
1/3 cup maple syrup
1/3 cup olive oil
3 teaspoons salt
3/4 cup chopped 72% dark chocolate 

Preheat over to 300 degrees.  In a large bowl combine the oats, flaked coconut, and salt.

In a small saucepan over low heat, warm the sugar, maple syrup and olive oil until the sugar has just dissolved, then remove from heat. Pour the liquid over the oats, stirring to make sure all of the dry ingredients are coated with with liquid mixture.  

Line a large rimmed baking sheet with a silicone baking map or parchment and spread granola over it.  Bake until dry and lightly golden, about 35 - 40 minutes, stirring granola a few times a long the way.

Remove granola from oven and allow to cool.  When cool, fold in the chocolate and then store in an air-tight container.  Granola will keep for about 2 weeks in an air-tight container (but I guarantee it wont last that long). Makes about 6 cups. 

lemon cake.

Every year, like clockwork I spend January going on an absolute citrus binge.  It starts innocently enough with a box of Spanish clementines purchased for the awesome price of $6.99 during the first week of January and then it usually manifests into something akin to me lugging 18 pounds of grapefruits, blood oranges, and Meyer lemons, from Whole Foods onto the subway because I just can't resist (I will never be known for my excellent willpower). 

The only logical thing to do when you are starring at bowls and fridge drawers filled with Meyer lemons is make a lemon cake since we might as well use as much lemon as possible.  This cake does just that since its a combination of lemon zest, lemon juice, lemon syrup, lemon glaze, and if you want to take things to a whole other level then there is also candied lemon (go big or go home) .  You would think eating a slice would make your mouth pucker like nothing else but really, it's surprisingly mellow due to the addition of buttermilk which lends a brilliant level of tang and moistness to the cake. I suggest serving with a cup of afternoon tea in an attempt to chase away the (bitterly) cold winter blues.  

Lemon Cake
Recipe from Ina Garten 

The only change I made her was to halve it (because I really don't need 2 cakes lying around especially with a wedding coming up) and baking it in a cake pan instead of a loaf pan since I think it makes for a prettier presentation.  The candied lemon recipe can be found here.  They aren't necessary but who can resist something so beautiful. Not to mention candying lemons is super easy.  This cake allows Meyer lemons to shine so if you can get your hands on them this is the place to use them but regular lemons work just as well.  

For the cake

1 stick unsalted butter, at room temperature
1 ¼ cups granulated sugar, divided
2 large or extra-large eggs, at room temperature
5 – 6 tablespoons grated lemon zest (3 to 4 large lemons)
1 ½ cups flour
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
¼ cup + 2 tablespoons freshly squeezed lemon juice, divided
¼ cup + 2 tablespoons buttermilk, at room temperature
½ teaspoon pure vanilla extract

For the glaze

1 cup confectioners' sugar, sifted
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease and flour one (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans or one 9 inch round cake pan. You may also line the bottom with parchment paper, if desired.

Cream the butter and 1 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 2 tablespoons lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour the batter into the pan, smooth the top, and bake for 45 minutes to 1 hour (if a loaf) or about 30 – 35 minutes (if using a cake pan), until a cake tester comes out clean.

Combine ¼ cup granulated sugar with ¼ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cake from the pan and set it on a rack set over a tray, parchment, or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.