butternut squash soup with hazelnuts and parsley pesto

these days, i want and need some big cozy socks on my feet at all times. in my life, there are two exceptions to this sock law.

1. when i get in bed. fling those big socks off. i like clean feet in sheets.

2. those toe socks. never those toe socks.

remember those? you probably at some point had a pair. they were most likely turquoise or hot pink.

i definitely had some weirdo toe socks. and after ten years and much thought...wow, SHUN, i will not wear those again.

they seem like they'll be fine and comfortable..until you put them on and it just feels weird. something feels off when each toe is separately secure. they are like long gloves on your legs. never again.
 i prefer my toes to be warmed mitten-style.

twelve year old long-toe-sock-wearing julia most likely would not be all too excited about this soup.

she would have ignored butternut squash anything and made a quesedilla. and then she would have gone off to her room. blasted spice girls and made jelly belly flavor combos by eating like 8 at a time.

but here and now in my older wiser self, all i want to do is make soup. i still want to eat 40 quesedillas. but making soup is the best.

standing in the kitchen, stirring the pot. it is slow..unlike my day. but this makes it nice.

xxL non-itchy sweaters/very worn-in sweatshirts should be worn during soup making. and big cozy socks to slide around on. no toe definition allowed.

butternut squash...oh you are a pain to cut, but a dream to eat in soup form.

Butternut Squash Soup 

adapted from Big Sur Bakery Cookbook

*this makes a very large pot of soup, enough for 10 people. it makes delicious leftovers, the flavor is even better on the second day, and it freezes perfectly. 

2 large butternut squash, about 5 pounds total

1/4 cup olive oil

3 medium yellow onions, roughly chopped

3 celery stalks, roughly chopped

2 large carrots, roughly chopped

8 garlic cloves

1 serrano chile

2 russet potatoes, peeled and cubed

kosher salt

1 1/2 quarts chicken or vegetable stock

fresh ground black pepper

parsley almond pesto (recipe below)

1/4 cup hazelnuts, toasted

peel the squash with a vegetable peeler. cut them in half with a sharp knife, scoop out the seeds with a spoon, and cut the flesh into 2 inch pieces. set aside. 

heat a large pot over medium-high heat, and drizzle the oil into it. add the onions and saute until lightly browned, about 5 minutes. add the celery, carrots, garlic, and chile, and saute until the vegetables begin to caramelize, 10-12 minutes. 

add the squash and cook for 10 minutes. then add potatoes, season with 2 tablespoons of salt, and cover with stock. let the soup simmer over medium heat for 40 to 45 minutes, until the vegetables are very soft. (while it simmers, make the pesto and roast the hazelnuts). then puree the soup in a blender or food processor until smooth.

return the pureed soup to the pot and check the consistency..it should be smooth and thick, but not as thick as baby food. if it's too thick, thin it with a little more stock. if it's too thin, let the soup reduce over medium-low heat until it thickens. check the seasoning, add pepper and more salt if necessary. 

pour the soup into bowls, dollop with pesto and sprinkle on hazelnuts. 

Parsley Almond Pesto

1 bunch flat-leaf parsley

1/4 cup almonds, toasted

1-2 cloves garlic

squeeze of fresh lemon juice

1/2 tsp salt

olive oil

notes: you can make this by hand chopping for a more coarse pesto or in a food processor for a finer blended pesto. i opted to do it by hand and it was lovely. use whatever herbs or nuts you have. throw in some jalapeno to spice it up. parmesan? of course, why didn't i do that?

on a cutting board, chop up the parsley, almonds, and garlic until it is quite fine. transfer it to a bowl and stir in lemon and salt. add a few glugs of olive oil until it is pretty well covered. let sit for a few minutes to let the flavors mingle. taste and adjust salt and lemon. 

thursday should turn into saturday

it is thursday. we are so close to weekend things. 

today i feel confused about my life. 

i accidentally ate the sticker on an apple. but hot dang, these honeycrisps are ridiculous. 

i'm gonna go eat another and try not to be sad and maybe put on some pink lipstick and kiss things like letters and mirrors. 

and you, if i knew where to find you. 

yeast-raised cornbread

cornmeal meet yeast. yeast, meet cornmeal. now mix and mingle like on millionaire matchmaker.

don't wear those stockings and smile more.

i am a cornbread lover. and sometimes, there are nights when cornbread is the only answer.

we were planning to make soup. perfect

so cozy honeysweet cornbread there was.

lifted with yeast instead of baking powder.

with the last bag of summer corn from the freezer.

sunflower seed nuttiness

gorgeously puffed golden tops.

they're lighter and a bit more bread-y. and they are downright dreamy with a swoop of honey butter. come on. let's eat more cornbread.

and the next day, i mashed some avocado with a heavy dose of lemon and salt, dolloped it right in the middle, and called it snacktime.

Yeast-Raised Cornbread Muffins

adapted from 101 cookbooks

4 cups white whole wheat flour

1 1/2 cup cornmeal

1 1/2 tsp fine grained sea salt

1 (1/4 ounce) package active dry yeast

1 cup warm water

1/4 cup olive oil

3 tbsp honey

3 large eggs, room temperature

2 cups fresh or frozen corn, if frozen defrosted to room temperature

1/4 cup sunflower seeds

2/3 cup chopped chives

prepare your pans by rubbing them with olive oil, dust with cornmeal, then tap out any extra. or line with muffin papers. set aside. in a medium bowl whisk together flour, cornmeal, and salt. set aside. 

in the bowl of a kitchen aid mixer, dissolve the yeast in the warm water. add about 2/3 of the flour/cornmeal mixture. now add the olive oil, honey, and just TWO of the eggs, corn, sunflower seeds, chives and begin to mix with the dough hook attachment at low speed. as the dough is starting to come together mixing begin adding more of the flour mixture a it at a time, letting it incorporate along the way (you might not need to use all of it). keep adding until the dough is tacky and clears the sides of the bowl but sticks to the bottom. if the dough is too wet and sticks to the sides, add more flour. if it clears the bottom of the bowl, add more water. 

up the speed to medium and keep mixing for 7 minutes. turn dough onto a floured countertop, knead a few times, gather the dough into a ball and rub with a bit of olive oil. place in a large bowl greased with olive oil and cover with a kitchen towel or plastic wrap. let rise in a warm place until doubled, about an hour. 

once doubled, turn it out onto the countertop. to make the rolls, start by cutting dough into thirds - three big wedges. pat each third into a square shape and cup each into six pieces. shape each piece into a ball and place in the muffin tins. let the rolls rise in a warm spot until roughly doubled - another hour. 

*alternately, if you want to bake two loaves, cut the dough into two equal pieces, shape and place in pans. 

preheat oven to 375. just before baking whisk the remaining egg and brush on the dough, sprinkle with cornmeal. bake for 18-20 minutes on the middle rack, or until the rolls are golden. 

snickerdoodle coconut ice cream sandwiches

it was getting chilly and i was loving it. 


then it got hot again. like people are putting on bikinis and sunblock hot. 
92 degrees. 


whaat?
no. it's fall. i want cold and crisp and spice. 

no? 


fine weather. i'll play along for now. i'll make ice cream sandwiches. 

with cinnamony snickerdoodles and coconut ice cream. 


oh goodness. these can turn a day around in a split second. 

the ice cream was refreshment heaven. i didn't make it. i'm wearing under-the-sea themed socks...clearly i'm not trying to impress anyone today. 

Snickerdoodles

from smitten kitchen via martha stewart

2 3/4 cups all-purpose flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

16 tbsp (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar

2 tbsp ground cinnamon

2 large eggs

preheat oven to 400. line baking sheets with parchment. sift together flour, cream of tartar, baking soda, and salt. in the bowl of an electric mixer fitted with the paddle attachment, combine butter and 1 1/2 cups of sugar. beat on medium speed until light and fluffy, about 2 minutes. scrape down the sides of the bowl. add eggs, and beat to combine. add dry ingredients and beat to combine. chill the dough for at least an hour before scooping it. 

once the dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the cinnamon. scoop into tablespoon sized balls and roll in cinnamon sugar. place about 2 inches apart on baking sheets. bake until they are set in the center and begin to crack, about 10 minutes. 

Ice Cream Sandwiches:

COooookies

Ice cream of your choosing. (i used McConnell's coconut ice cream and 

it was phenomenal. i made a few with coffee ice cream. you can't go wrong.)

smash together. 

potatoes with olives feta and mint

spuds spuds spuuuuds!

oooh the world of things to make with them. right now they are being roasted until just crispy on the outside.

the purple purple potatoes. my team.
natural colored things are awesome.

feta. get over here. you're my team too.

frizzy hair. not my team. leave.

the bum that yelled at me last night. not my team. sorry bum, you were frightening.

mint. my team. thank you for mojitos.

fall. my team. i'm giddy about this fall business.

it rained and i went out and ran in it and the beach was deserted and it was perfect.
tonight i'm gonna put on cozy socks.

maybe i'll make soup. and definitely more of these potatoes.

Roasted Potatoes with Olives, Feta, and Mint

2 lbs small new potatoes, quartered
3/4 cup feta
3/4 cup pitted kalamata olives, chopped
1 small bunch mint, chopped
olive oil
coarse salt

preheat the oven to 425. toss the potatoes with olive oil and salt and arrange on a baking sheet in one layer. roast for about 45 minutes, tossing halfway through, til crisp on the outside. let cool for a few minutes. transfer the potatoes to a bowl or skillet and add the feta, olives, mint and touch more olive oil. taste and adjust seasonings. serve warm. spud-yum.

maple pecan tart

love is cool and awesome. 

and i am in love with maple syrup. 

maple. such a godly flavor. that accompanies any decent breakfast.

yes bacon. i want maple syrup on it.
oatmeal? yea, sneak a little bit in there.

eggs? i dunno, sure why not......woops it spilled all over my eggs! <act bummed. ah man. (muahaa yess. nice move!)>

but now, maple is taking full-on center stage. it totally deserves it.

gooey sugary food comfort.

maple loves being with nuts. use walnuts or use pecans, you're call. toasted pecans are the nut love of my life so that was no tough decision.

and as for you aunt jemimah, you seem like a cool aunt, but go away.

Maple Pecan Tart

adapted from the Essential New York Times Cookbook by Amanda Hesser

*the original recipe made a 9x13 inch pan of bars. i wanted to serve it in slices so i used two 9 inch pie/tart pans. 

2 cups all purpose flour

1/2 cup sugar

1/2 tsp salt

zest of half an orange

1 cup (2 sticks) unsalted butter, chilled

1 1/2 cup light brown sugar, packed

2/3 cup maple syrup

2 large eggs

4 tbsp unsalted butter, melted

1 tsp vanilla 

1/2 tsp salt

2 cups chopped pecans

heat the oven to 350. to make the crust, combine the flour, sugar, salt, and zest in a bowl. slice the butter into cubes and cut it into the flour mixture with a pastry blender or your fingertips. press onto the bottom and up the sides of two 9 inch pie/tart pans or 9x13 inch pan (to make bars). bake for 15 - 20 minutes until the edges begin to brown. let cool. 

for the filling, combine all the ingredients expect the pecans in a bowl and mix until smooth. pour into the cooled crust. distribute the nuts evenly over the top. bake until the filling is set, about 30 minutes. cool on a rack before cutting. 

tomato party

when your friends leave, you throw them a party. 

tomatoes are leaving. 

we should throw them a party. 

there's been an extra amount of sugar and butter going on around me lately. i think i need some real food. just for now. 

i'll probably be back talking about cake and things tomorrow. 

but now, i want some plants. 

ahh tomatoes, one last good looking bag. for this party, the guests of honor should come in all forms, big and small. some roasted, some raw. 

arugula will surely be invited...arugula is edgy and badass. he'll definitely bring the booze and get the ladies. 

chickpeas and pine nuts will be there, they'll keep things interesting. 

lemon. hey, how ya doin?

parmesan. bonjourno. diversity. nice. 

mint and basil. lookin' good. keeping the party fresh. 

slices of red onion. they can be the streakers. 

quinoa. keen-wah. keenan and kal. where the heck is kal? i wish he'd come to my party. 

mmmmmmm. what a fete. 

it's fresh and light. it's cool and nutty. 

it wants you to want it. 

and so tomatoes, we must say goodbye. i have to make room for every kind of apple and my canned pumpkin hoarding problem. 

bye bye sweet tomato friends. i will miss thee. 

Tomato Party

inspired by Ottolenghi's Tomato Party in Plenty. what a glorious book.

serves: a lot

2 cups quinoa

1 cup cherry tomatoes, halved

a bunch of medium, good looking tomatoes (i used 6 or 7)

1 can garbanzo beans

1/2 cup pine nuts, toasted

1 small red onion

1/4 - 1/2 cup grated parmesan, depending on preference

a few big handfuls of arugula

juice of 2 lemons

1 small bunch mint, chopped

1 small bunch basil, chopped

1 garlic clove, minced

olive oil

balsamic vinegar

coarse salt

black pepper

pinch of brown sugar

preheat the oven to 325. slice three or four of the larger tomatoes into wedges. arrange those and the cherry tomatoes on a baking sheet. sprinkle with a pinch of brown sugar, coarse salt, and pepper. drizzle them with olive oil and a splash of balsamic vinegar and place into the oven. roast for 45 minutes to an hour. 

while the tomatoes roast, make the quinoa. place the 2 cups of quinoa with 3 cups of water in a pan and bring to a boil. then reduce the heat and simmer for about 15 minutes until the quinoa is cooked and no water remains. let cool a bit. 

chop half of the onion very fine and the other half slice into thin strips. slice up the rest of the raw tomatoes in different shapes and sizes. 

toss the quinoa with the garbanzos, pine nuts, finely diced onion, parmesan, lemon juice, garlic, herbs, a few glugs of olive oil, and all the roasted tomatoes and their juices. season well with salt and pepper. 

arrange arugula on a platter. top with quinoa mixture. arrange the beautiful raw tomatoes on top and scatter with the sliced red onion. drizzle with a little more olive oil and sprinkle of sea salt. bon appetit. 

apple cinnamon challah and a grilled cheese

melted brie. 


there's the hook. keep reading.
this ends with brie. 

i made challah. i put apples and cinnamon in it to be more festive. 

on friday night we dipped it in bowls of honey and easily polished off two loaves. 
sweet and warm. yumness. 


i baked the final loaf last night. and this morning i made breakfast. 

happy sunday breakfast. 


we should all make time for happy sunday breakfast. whether it's by yourself or with your mom or friend or beautiful lover. 

i don't think i need to explain that this is awesome. 
make it. 
i promise you'll smile. 

Apple Cinnamon Challah

adapted from here

1 1/2 packages active dry yeast (1 1/2 tbsp)

1 tbsp plus 1/2 cup sugar

1/2 cup olive oil, plus more for greasing the bowl

5 large eggs

1 tbsp salt

8 to 8 1/2 cups all-purpose flour

1 apple, peeled and diced

2 1/2 tsp cinnamon

in a large bowl, dissolve yeast and 1 tbsp sugar in 1 3/4 cups lukewarm water. 

whisk oil into the yeast, then beat in 4 eggs, one at a time, with remaining sugar, cinnamon, and salt. gradually add flour. when the dough holds together, it's ready for kneading. 

turn dough onto a floured surface and knead until smooth. flatten out the dough, scatter the apple pieces over, and fold them all in. clean out the big bowl and grease it, then return the dough to the bowl. cover with plastic wrap and let rise in a warm place for 1 hour, until almost doubled in size. you can warm your oven to 150 and then turn it off, and let the dough rise in there. 

after doubled, punch down dough, cover and let rise again in a warm place for another half-hour. 

at this point, you can start braiding the dough. it will make 2 larger loaves or 3 smaller ones. i simply divide each ball of dough into 3 equal pieces, roll each one out, pinch the ends together and braid. to make a round challah, just twist into a circle, pinching the ends together. make two or three loaves. place the braided loaves onto greased cookie sheets, with at least 2 inches in between them. 

beat remaining egg and brush it on loaves. at this point, you can either freeze breads or let rise another hour. if baking immediately, preheat the oven to 375 and brush loaves with second egg wash. 

bake in the middle of the oven for 30 to 40 minutes, or until golden. cool loaves on a rack. 

Brie and Apricot Preserve Grilled Cheese

a few thin slices of brie

apricot preserves

two slices of challah

butter two slices of challah. spread preserves on each side and lay brie on one side. smush together. griddle until the cheese is melty and the bread is toasty. 

one week

it's almost been a week. hello i missed you.

this is what things have been looking like.

ahh humans! humans on the blog.


and a grand finale of ..........a raging glow of fire!!!!

just kidding. that was the no smoking sign.

lemon yogurt cake with cream cheese frosting and strawberries

my mood was not the greatest this morning.
for no reason at all really. i was just being a grump.


sorry people that i encountered this morning.


but not to worry, self. there are a few things that will always put a little pep in my step.


uno.. coffee. in my favorite weird mug. and sticking my face in the bag of coffee beans. mmm they smell like magic.


next. go to office depot and buy some new pens. oh my god yes.
having new pens is an incredible feeling.


all i want to do is write all day with this new pen in my hand.


3. strawberries. still sweet.

4. plan out a fake dream life where i drive an old vw bus and run an underground cheese operation.


5. cream cheese frosting. lots of it.


now combine numbers 3 and 5...with cake.
next, break into your friend's house and leave it on her kitchen counter when she isn't home.


make sure her rascal of a cat bones doesn't get it it before she does.
i'd like to personally thank bones for not massacring the cake. i appreciate that bonesy boy, i could see you eyeing it..but you kept away. well played. 10 cat points for you.

and now, sweet success, my mood has lifted.


you would totally want to encounter me now. i'm holding a new pen and have leftover cream cheese frosting in the fridge.


i'd be a joy to hang out with. seriously, come over. we could dance together, be upbeat, eat spoonfuls of frosting, watch the youtube.


now as for this cake. this is messy. indulgent. good eatin.

3 layers of lemon yogurt cake. each layer soaked in lemon syrup.
+
3 layers of cream cheese frosting
+
strawberries.


this equation equals do it.

i'm gonna wrap this up...if you wake up tomorrow in a funk...maybe you should smell some coffee beans, make cake, and buy some pens.

and finally, to my darling marvelous bestest friend ever, i hope you liked your cake. 
happy birthday to the both of us.

Lemon Yogurt Cake

from Barefoot Contessa at Home

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp kosher salt

1 cup plain whole-milk yogurt

1 1/2 cups sugar, divided

3 large eggs

2 tsp grated lemon zest (from 2 lemons)

1/2 cup vegetable oil

1 tsp vanilla

1/3 cup fresh squeezed lemon juice (from those 2 lemons)

preheat the oven to 350. grease an 8 or 9 inch loaf pan. line the bottom with parchment paper. grease and flour the pan. 

sift together the flour, baking powder, and salt into 1 bowl. in another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, oil, and vanilla. slowly whisk the dry ingredients into the wet. with a rubber spatula, fold in the vegetable oil. pour the batter into the pan and bake for 50 minutes until a toothpick comes out clean. 

cook the 1/3 cup lemon juice with the remaining 1/3 cup sugar in a small saucepan until the sugar dissolves and the mixture is clear. 

Cream Cheese Frosting

12 oz cream cheese, softened

1 stick unsalted butter, softened

1 tsp vanilla

2 1/2 cups confectioners sugar

beat the cream cheese with the butter in an electric mixer til smooth. beat in the vanilla and sugar. you can taste and adjust the sugar to your liking. 

Chop up about 2 cups of strawberries. mix with juice of half a lemon and a tablespoon or two of sugar. 

to assemble: slice the loaf into two or three layers, whatever you prefer. brush each layer with the lemon syrup and let it soak into the cake. place bottom layer on plate. spread with a layer of cream cheese frosting. then a layer of berries. continue until it's all stacked up into a beautiful mess. 

cornmeal crusted pluot galette

the dentist.
noooooooooooooooooo. OOOO. oooo.

please no.
you are injuring me when you use that metal scrape tool. i hate it.

my eyes are watering, can't you see that?

i just want to be out of this chair and go to the movies.
you better not tell me i have to stop eating marshmallows and sweet things.

because sorry...no can do.

i realized that i haven't made a pie all summer long. zero pies. with all the sweet berries and rhubarb and peaches..
i got sad thinking about it and then, wait, plums! they're still here, all kinds of them! i can't even believe how many pluots exist these days.

can you imagine betty draper making a pie with pluots? no, no you can't.

but i WILL. because here in the future, there are 10 different kinds of a half plum-half-apricot. and because they're all over the market and perfect tasting.

i know that they won't be for long. so i had no choice but to make this neato little pie right away.

guh-Lette.

they are funky. no two galettes look the same. they are the snowflakes of the pie world.

these plums were so dang good it would have been impossible to screw up.

i wanted to make some kind of cornbread with plums at first. but no, absolutely not. i had to make pie. so i combined the two, a plum/pluot/whatever galette with a cornmeal crust..................................woot! good decisions.

ooo yes. buttery crunchy cornmealy crust.

there. a pie is made. and now all i want to do is make and devour more pies. fall pies! muahaha

Pluot Galette with a Cornmeal Crust

crust adapted from this here recipe

1 1/2 cups all purpose flour

3/4 cup cornmeal

3/4 tsp salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1/2 cup sugar

3 large egg yolks

5-6 pluots or plums, pitted and sliced (1/4 inch)

3 tbsp sugar

1 tbsp flour

zest of a lemon

1 egg + tbsp water

raw sugar

for the crust: whisk flour, cornmeal, and salt in a small bowl to blend. Using an electric mixer, beat butter and sugar in a large bowl to blend. Beat in egg yolks. Then add dry ingredients and beat just until blended. divide dough in half and flatten into disks. wrap each in plastic and refrigerate for 20 minutes or up to 1 day. (let the dough soften at room temperature a bit before using)

Toss pluot slices with the 3 tbsp of sugar, 1 tbsp flour, and lemon zest. 

roll each disk of dough between 2 sheets of parchment paper into a round, about 1/4 inch thickness. transfer to a parchment lined cookie sheet and arrange fruit slices on the dough, leaving a 2 inch border. fold and pleat the edge of dough over the fruit. refrigerate for 20 minutes and preheat the oven to 350. 

beat the egg with water to make an egg wash. brush crust with egg wash and sprinkle the galette with raw sugar. bake until crust is golden and underside is cooked through, about an hour. 

poppy seed focaccia with lemon and goat cheese

ahoy there!
i interrupt all this junk in politics going on right now because this cannot wait any longer. 


it includes goat cheese. 

this lovely specimen begins with a moist dough. we're breaking out two flours, spelt and all-purpose. it's time to get down with ancient grains. spelt flour is light and nutty and good for our bods. 

and look! the spelt gives it a nice light orange color. i like it. it's easing my transition into fall. 

ok now add some poppy seeds. things are always more exciting when they have poppy seeds in them. 


do you want an orange muffin? ehh..yea sure. 
do you want an orange poppyseed muffin? oh damn straight

next. the toppings. 


lemons sitting in the fruit basket have found their place in this world. thinly sliced and caramelized. 
a good crumble of goat cheese. a sprinkling of rosemary, coarse salt, and raw sugar. 
one more glug of olive oil. 

salty and sweet. tart and bright. like sunshine would taste if it had goat cheese on it. 


i have struck lemon focaccia gold. i hope italians aren't mad. 

Poppyseed Focaccia with Lemon and Goat Cheese

base focaccia recipe adapted from Good to the Grain by the phenomenal Kim Boyce

1 package active dry yeast

pinch of sugar

1 1/2 cups spelt flour

1 1/2 cups all purpose flour, plus additional for kneading

1 tbsp kosher salt

2 tbsp poppy seeds

1/4 cup plus 2 tbsp olive oil

2-3 lemons, thinly sliced

1 tbsp fresh rosemary

goat cheese

raw sugar

lightly rub a large bowl with olive oil. add 1 1/4 cups warm water, the yeast, and sugar to another large bowl. stir, and allow the yeast to bloom for about 5 minutes, until it begins to bubble. add the flours, poppy seeds, salt, and 2 tbsps olive oil to the yeast mixture and stir to combine. pour the dough onto a lightly floured surface and begin to knead together, adding up to 12 cup of all-purpose flour to the dough as necessary to keep it from sticking. knead the dough for about 10 minutes, until it is supple and elastic. 

for the first rise, put the dough into the oiled bowl, turning it so that the top is coated with oil. cover with a towel and leave for about 2 hours, or until doubled in size. 

generously oil a baking sheet or two. you can either leave it whole to make a full rectangular baking sheet sized focaccia. or you can divide the dough to make two or three smaller sized breads. i made two good sized rounds. 

place each piece of dough onto the oiled baking sheet and stretch it out with your hands. dimple it with your fingertips. cover with a towel or plastic wrap and leave to rise for 1 hour. 

position two racks in the upper and lower thirds of the oven and preheat to 400. after the dough has completed its second rise and puffed up on the sheet, top them with 1/4 cup olive oil, making sure that the top and sides are coated. arrange the lemon slices. scatter the rosemary and goat cheese. lastly, give a good sprinkle of coarse salt and raw sugar. 

bake for 22 to 25 minutes, until golden brown. allow the bread to cool slightly in the pan before serving. 

it's best served still warm the day that its baked. 

scenes from a sunday

ingredients for a nice day.



a sleeping pup in your lap

wearing shorts on the bottom, scarf on the top. stop. don't question it.

renting austin powers since you haven't seen it since 1999. and understanding all the things in austin powers that you didn't in 1999.

taking ten minutes to make noodles.

putting those noodles in a jar. and walking yourself somewhere picturesque like the beach or a park or your roof.

and once we're there we'll sit and be leisurely. we'll welcome the new chill in the air, take some big breaths of it, eat our noodles and thank the heavens that it's still sunday.

sesame noodles. fool proof and snappy, they'll never fail you.

sometimes i add cucumber or cabbage.
sometimes i don't have those things.

Sesame Noodles

adapted from here

12 ounces thin noodles, cooked and drained

1/4 cup soy sauce

2 tbsp sugar

4 cloves garlic, minced

2 tbsp rice vinegar

3 tbsp toasted sesame oil

1/2 tsp hot chili oil

3 tbsp olive oil

a few green onions, sliced thin

mix everything together. taste and adjust ingredients to your liking. two cheers for ease!

brownies with roasted cherries

i cannot be classified as either a cookie or brownie prefer-ist. how could i possibly be silly enough to choose something like that?


as for right now..
chocolate chip cookies, you better run far away, i have no interest in you at this time. 


<run to my bedroom if you want, i'll most likely want you tomorrow>


i'm on a serious mission to have a brownie in front of me. 

brownies are pretty normal, but they can be completely elegant, darling. 


can't you picture the countess eating a small square? oh darling, you must detect the complex flavors here, the cherries are just to die. are you paying attention to what i'm saying about these brownies, darlings? 
really do listen to me darlings, take notes even. elegance is learned. 

alright so phase one. intense brownie craving. 
phase two. metaphase. or go to the kitchen and make those brownies. and put cherries in them because why the heck wouldn't you?

phase three. bask in brownie glory. then push them on people because if you don't, it is bad news for you and your stomach and your thighs. 

the cherries completely become one with the batter and each bite is a marvel. (marvelous!)


nothing cakey. nothing stupid. 

do you still see cherries at your market? quick go! 

Roasted Cherry Brownies

recipe barely adapted from this splendid blog here

2 cups fresh cherries, pitted and halved

1 1/4 cups plus 1 tbsp sugar

5 oz semisweet or bittersweet chocolate, chopped

2 oz unsweetened chocolate, chopped

8 tbsp plugra or european butter, unsalted, cut into chunks

3 tbsp cocoa powder

3 large eggs

2 tsp vanilla

1/2 tsp salt

1 cup all-purpose flour

preheat the oven to 450. combine the cherries and 1 tbsp sugar in a small roasting pan and toss well. roast the cherries for about 10 minutes, until they release their juices. take the cherries out to cool and reduce the oven temperature to 350. 

line a 9x9 inch baking pan with foil and grease. 

in a heatproof bowl set over simmering water, melt the chocolate with the butter, stirring until smooth. whisk in the cocoa powder until smooth. set aside to cool. 

in a medium bowl, combine the eggs, remaining sugar, vanilla, and salt, whisk until combined. then whisk in the warm chocolate mixture. stir in the flour with a wooden spoon until just combined. fold in the roasted cherries. pour the batter into the pan and bake until slightly puffed and a toothpick inserted in the center comes out with only a few sticky crumbs, about 35 minutes. transfer pan to a wire rack and let cool for at least 2 hours. 

as these sit they'll just get fudgier and more full of flavors, so by all means make them the night before. 

late summer farro salad

farro salad. 

this glorious grain has been getting more and more well-deserved hype. if you haven't yet, i fully encourage joining the farro cult. 

come hang, we're cool...in a we-love-chewy-grains kinda way. 

this farro salad is a beautiful thing. there are many of things going on, but everything works.. and lives together in peaceful harmony. 

i can only think of a few things i don't want to eat with farro. 

1. mayonnaise. no, i don't want that. 

2. soft serve. sorry, you know i love you soft serve. but not this time. 

3. cantaloupe. i hate you. stay away from my farro and my life. 

and pretty much everything else i would want to eat with farro. 

wanna know what's in the salad? there's a bunch. 

yellow split peas

red onion

peas

fresh corn

arugula

roasted cherry tomatoes and green onions

roasted fennel

cilantro

feta

then it all gets tossed together with an orange parmesan vinaigrette. 

it's tangy and crunchy and salty and earthy. it has a full hearty chew, but it's still light and feels good to eat. it can be lunch or dinner, snack or side. 

and the best part is that i take take it with me through every season. i imagine using roasted squash and sage and apples in the fall. roasted brussels sprouts, caramelized onions, and goat cheese in the winter. throwing in black beans and chiles for some heat. 

it's impossibly versatile and balls to the walls delicious, every time. 

you'll make it and it will sit out in its bowl and you will take spoonfuls of it every time you walk by. and you'll scoop yourself seconds, even thirds during dinner. 

then dinner seems to be ending and...hang on, i'm not ready for dessert yet, i'm happy just eating more of this. 

i continued to tell myself that up until these came around. 

alas, patience is a virtue and those are for another time...we should focus on the task at hand, which is:

this farro salad is stupendous and i want you to make it soon. please. i know you'll be quite pleased with yourself and maybe come to trust me a little more. and you know all good relationships are built on trust. 

totes, man. 

i adapted this salad from the incroyable heidi swanson. she is a wealth of inspiration and total badass.

Late Summer Farro Salad

adapted from 101cookbooks

6 cups cooked farro

3/4 cup dried yellow split peas

2 cups peas, fresh or frozen, blanched

1 red onion, thinly sliced

3 ears corn, stripped

2 pints mixed cherry tomatoes, halved or kept whole

1/2 bunch green onions

1 bulb fennel, sliced

1 bunch cilantro, chopped

a few big handfuls of arugula

1/2 cup feta

1 large orange

1 shallot, minced

1/3 cup parmesan, finely grated

1 tbsp white wine vinegar

1/2 cup olive oil

salt and pepper

preheat the oven to 325. arrange the tomatoes, green onions, and fennel in two large baking dishes. generously drizzle with olive oil and kosher salt. roast for about an hour. 

to cook farro: place farro in a large heavy saucepan over medium heat and cover with a couple inches of water and salt generously. cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour. taste as it cooks, you want the farro to be a little chewy and retain structure. remove from heat, drain any excess water, and set aside. 

to cook dried yellow split peas: bring 3 cups of water to a boil in a saucepan. add 3/4 cup dried yellow split peas and cook for 20-30 minutes, until tender. drain, salt, and set aside. 

to make orange parmesan vinaigrette: whisk together the zest and juice of the orange, the minced shallot, parmesan cheese, vinegar, and olive oil. salt to taste. 

in a large bowl (very large people), toss the farro, split peas, peas, onion, and corn with the vinaigrette. get everything well coated. add in the roasted tomatoes, onions, and fennel, the cilantro, and arugula. gently toss everything together. taste and add more salt and pepper if needed. crumble the feta over the whole beautiful mess and serve. 

greetings

happy belated labor day. did you do any labor? 

i labored over tons of separate pots over the stove. i liked it, but still, some might consider that labor. then later i labored cleaning all those separate pots one by one when all i wanted to do was lay in my bed and watch something mindless. it might or might not have been bachelor pad. 

banana coconut streusel muffins

oh boy muffins!


banana and coconut. woot woot, splendid!


the batter is not too sweet and full of wonderful banana flavor. coconut adds spunk and that delightful chew. they look nice and scrappy and welcoming. they taste like wonderful things taste. and their densely plump crumb would make any muffin enthusiast beam.

and you'll get streusel fingers. when the buttery coconutty streusel cakes onto your fingertips as you crumble it over the batter and you get to lick it off, finger by finger.


major life bonus.

today you should take the time to get a muffin and share it with someone you like.


i said share, not bicker about who's getting more of the muffin top.


or better yet, whip up a batch of these and you can each have like 4 muffins.


go crazy, it's friday.


if you have a bestie and it's her day of birth, she probably wants muffins. make them for her. if she lives in new york and you do not, stick a candle in one, take a picture and send it to her.

i ate your birthday muffin aviva. if you were here, i'd be the best muffin top sharer this land has ever seen. maybe even let you have the whole thing...the whole batch!


then i'd let you beat me at bananagrams and we'd behave like monkeys.

Banana Coconut Streusel Muffins

adapted from The Perfect Finish by Bill Yosses and Melissa Clark

1/2 cup dry grated unsweetened coconut (can use sweetened if that's all you have)

2 tbsp light brown sugar, packed

1 cup plus 2 tbsp all-purpose flour

1/8 tsp salt, plus a pinch for the streusel

2 tbsp cold unsalted butter, sliced

6 tbsp sugar

2 tsp baking powder

1/4 cup neutral oil, preferably safflower or grapeseed

3/4 cup mashed overripe bananas (about 2 small bananas)

1/2 tsp vanilla

1/4 cup buttermilk or whole milk

1 large egg, room temperature

preheat oven to 350. lightly grease and flour cups of a standard muffin tin, or use paper muffin cups. 

for the streusel, in a bowl stir together the coconut, brown sugar, 2 tbsp of flour, and a pinch of salt. add the butter and rub the mixture together with your fingertips until you have large crumbles. set aside. 

in a large bowl, whisk together the remaining cup of flour, the sugar, baking powder, and the remaining 1/8 tsp salt. in another small bowl, stir together the 1/4 cup of oil with the mashed bananas, milk/buttermilk, vanilla, and egg until they are well combined. add the banana mixture to the flour mixture and stir until just combined. 

using an ice cream scoop, fill the prepared muffin cups halfway. top the muffins with streusel, dividing the streusel evenly among the muffins. bake on the center rack until they rise and are golden and bounce back when pressed, about 30 minutes. let cool in the tin for 15 minutes and serve warm. the leftovers can be stored in an airtight container or wrapped in foil and kept in the refrigerator and then re-warmed in the oven before serving. 

brown sugar shortbread with bourbon and currants

summatime, it's hanging on by its toes. just one week til its official end.

i'm very much in the having-trouble-letting-go department. summer is done??! Hold Up. i haven't been to nearly enough barbecues.

i need more lemonade and potato chips.

i'm not tan enough. i can't go into fall with this pigment.

not yet peas and plums! don't leave me in this limbo, not summer but not yet fall month.

sunday night was a barbecue feast, a last hoorah of summery eats.

we ate mexican grilled corn on paper plates. there were green tomatoes and nectarines and strawberries. there was cheese and bread and dip.

what more could you want? manly meats off the grill. duh. pile it on there. c'mon..work through it, its the last summer barbecue and it can't be over yet. eat more food. we're celebrating summer, we're outside and we're gonna eat more food.

ok
break.
food coma. unbutton the top button of yer pants. lay on the couch or floor or someone.

ready for dessert? of course you are my little sweet freaks.

CUBES. cubes of sweet buttery dough.

brown sugar shortbread with currants and a splash of bourbon. bowlfuls of little nuggets, nutty and crisp!

we can toss them in the air and catch them in our mouths!

or we can scrabble it up.

and all the rest we will munch with vanilla gelato, snuggle further into the couch, and kiss summer goodbye. 

parting is such sweet sorrow...give me another cube.

Brown Sugar Shortbread with Bourbon and Currants

adapted from Alice Medrich's whole wheat sable recipe in her cookie bible

2 cups whole wheat pastry flour, or 1 cup all-purpose flour plus 1 cup whole wheat flour

14 tbsp (1 3/4 sticks) unsalted butter, softened

1/2 cup brown sugar

1/4 tsp salt

1 tsp vanilla extract

1 1/2 tbsp bourbon

a handful or two of dried currants

line cookie sheet with parchment. combine the flour(s) in a bowl and whisk. in a bowl with an electric mixer, beat the butter with the sugar, salt, vanilla, bourbon, and currants until smooth and creamy but not fluffy, about a minute. add the flour and mix until incorporated. scrape the dough into a mass..you may need to knead it a little with your hands to get all the flour incorporated. form into a log (for slice and bake) or round, wrap and refrigerate for at least 2 hours or overnight. 

preheat the oven to 350. can either slice and bake or make cute cubes by rolling the dough out to a little less than 1/2 inch thickness and cut into whatever size cubes you prefer. i felt like making them tiny and bite size. arrange on cookie sheet and bake for 10-12 minutes, until they are light golden brown at the edges. 

delicate lovers.

strawberry peach banana smoothie

1. i have come down with a stomach bug thing

2. mad men and six feet under

3. all i feel like consuming: smoothies and grape juice and english muffins. 

i made this one today and i think i would be happy to drink it just about anytime. 

Strawberry Peach Banana Smoothie

5-6 strawberries, fresh or frozen

1/2 peach, cut in chunks

a frozen banana

a scoop of greek yogurt

almond milk

blend. drink. feel better. 

gingered red lentil dal and garlicky naan

i have been living in total distraction world.
this is the first time in weeks that i've been able to sit down and breath and jot things down.
so hey. hi. this feels good.

i've had visitors come and go. i went to an island 2 hours away. i've eaten hoards of sushi and coconut cupcakes and gone up to griffith park thrice.
mojitos and i have gotten pretty close.

pretty much i've been in dreamland. dreamland has completely distracted me from getting stressed about my life and what the heck i'm going to do in it.
and now all my lovely travelers are gone. my vacations and staycations and excursions have ended. my room is empty but still very much in shambles. sunblock..empty gum packets..receipts...get them away!

segway to indian food. when i was a wee las i always thought i didn't like it.
what a fool i was being. indian food is messy dig-right-in-deliciousness.
i made this last night for this boyfriend i have.
it was a good way to jump back into things, and into myself.
i've been so distracted by people and fun i forgot what normal life is.

in my normal life i want to make indian food. i wish to go on more aimless walks and i wish for more anderson cooper giggling. and garlic naan, there must always be garlic naan around me. it's the most deliciously edible silverware in the world.

gingered red lentils with a nice kick in the face from fresh and dried chilies. a scoop of cool yogurt and avocado and hot garlicky naan to sop the whole mess up.
major thumbs up.

as wonderful as dreamland has been, i'm a bit looking forward to being back in the groove of things. when a night to relax and sit on the floor eating indian food with someone you like is all you really need to make you happy. 

Gingered Red Lentil Dal

adapted from a Raghavan Iyer reciped featured in Food and Wine's Best of the Best vol 12

1 cup split red lentils

1 small red onion, chopped

4 large garlic cloves, coarsely chopped

4 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and 1/8 inch thick), coarsely chopped

2 fresh green thai or serrano chilies, stems removed

2 tbsp ghee (clarified butter)

1 tsp cumin seeds

2 dried red thai or cayenne chilies, stems removed

2 tomatoes, cored and chopped

1 1/2 tsp kosher salt

1/4 tsp ground tumeric

a few handfuls of spinach

a few handfuls of chopped fresh cilantro

place the lentils in a medium size saucepan. fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. the water will become cloudy. drain the water and repeat 3-4 times until the water is relatively clear. drain. now add 3 cups of water to the lentils and bring to a boil, uncovered, over medium heat. skim off any foam that forms on the surface. reduce the heat to medium low, cover the pan, and simmer, stirring occasionally, until the lentils are tender, 18-20 minutes. 

while the lentils are cooking, combine the onion, garlic, ginger, and fresh chilies in a food processor. mince the ingredients, using the pulsing action. 

heat the ghee in a skillet over medium-high heat. add the cumin seeds and dried chilies, and cook until the chilies blacken and the seeds turn reddish brown and smell nutty, just about 10 seconds. immediately add the onion blend, reduce the heat to medium, and stir-fry until the mix is light brown around the edges, 3-5 minutes. stir in the tomato, salt, and tumeric. simmer uncovered, until the tomato softens and the ghee starts to separate around the edges of the sauce, 3-6 minutes. stir in the cilantro and spinach. stir the sauce into the cooked lentils, cover the pan and simmer over medium heat 5 minutes more to let the flavors mingle. 

Garlic Naan

recipe from the kitchy kitchen

2 cups all-purpose flour

2/3 cup warmed buttermilk

1 tsp dry active yeast

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1/4 cup yogurt 

1 tsp lemon juice

3 tsp grated garlic

handful of chopped cilantro

sift flour, baking soda, baking powder and salt into a bowl. combine the yeast and buttermilk until it foams a bit. add the yogurt, lemon, and buttermilk/yeast combo to the mix. knead dough until it becomes soft and elastic. to test it, pull off a golf sized ball of dough and pull it thin. if you can pull it thin and it doesn't tear. its ready, if not, knead for another minute or two. (can use the dough hook on your kitchen aid to help your arms out) Put a wet paper towel over the bowl and leave for 2 hours in a warm location (preferably a 100 degree oven). after 2 hours, the dough will have risen. now take dough and make small balls. create oval shaped dough with a slight thickness. rub garlic and cilantro on both sides of the dough. slightly oil a skilled and add some rounds. cook until one side is slightly brown and then flip. brush the hot naan with melted butter and eat right away!