guilty: blogging hiatus

 

It's been another blogging hiatus-- my (huge) apologies.

My life has consisted of cooking for some wonderful clients all week, every week. I wouldn't trade it for the world. But, event photos have been more sparse and I have been neglecting my sweet blog followers!

So....here's an extended "lately" with one of my favorite new fall/winter side dishes to conclude! Enjoy, foodie loves.

 

 

Spiced Butternut Squash Hummus made with orange juice/zest,

chipotle, chickpeas, tahini and fresh sage

 

 

 

The perfect way to start my Saturday! Crisp bacon, eggs over easy, avocado and poblano-laced ratatouille

from Paco & John Mexican Diner.

 

 

 

Decadent S'mores Cookie Bars for a special sweet-toothed someone. Adapted from recipe here.

 

 

 

My newest addiction! Green Chicken Curry

(add cashews!) from Thailicious.

 

 

 

Gluten-free Cherry Chai Granola for a local bake sale. Looking for the perfect holiday fragrance for your house? The smell of homemade granola baking is intoxicating!

 

 

 

The ultimate Chi-town dog after our visit in October.

Tomato, hot peppers, relish, mustard, celery salt and a poppyseed bun finished with a pickle spear.

 

 

 

Cooking classes at Market Street! Come join me for

my Homemade for the Holidays class in December.

 

 

 

Sinful Mexican Chocolate Cake with Avocado

Ice Cream at Lanny's Alta Cocina Mexicana.

 

 

 

Getting clients ready for Thanksgiving-- Pumpkin

Ricotta Wontons with a Sage Pesto in the works.

 

 

 

Our delish Thanksgiving spread full with squash casserole, gingered

sweet potatoes, cranberry grapefruit relish, honey-smoked turkey,

green bean casserole, celery root puree and a green salad.

 

 

 

The gorgeous winter produce and fresh flower-packed

cornucopia from our stylish hostess.

 

 

 

Watercolor hydrangeas with fresh cranberries acted as centerpieces. Genius!

 

 

 

My kitchen "helpers"

 

 

 

My Celery Root Puree ready to transport!

 

This is such a delicious alternative recipe to mashed potatoes. The texture is a gorgeous, creamy bright white and the flavor is to-die-for!

 

yields 4 side dish servings

 

1 large celery root, peeled and diced in ½ inch chunks

1 stick unsalted butter, melted

8 ounces creme fraiche

heavy cream, as needed

1 teaspoon, fresh thyme leaves

kosher salt, to taste

 Simmer celery root in water until fork tender, approximately 30-35 minutes. Drain well and add to food processor with butter, creme fraiche and thyme. Process until smooth then add salt to season. If mixture appears too thick, add a splash of cream. Serve hot.

 

If you are interested in making this recipe Paleo, forgo butter, creme fraiche and cream for full-fat  coconut milk. Delish!

 

 

 

It's finally that time of the year! Making Cranberry Lemon Jam with Pomegranate and Spiced Blueberry Compote with Red Wine.

 

Cheers to the Christmas Season!

 

 

 

 

brussels & brown butter

I'm obsessed with brussels sprouts.

Hmm..maybe even more than avocados?

Nah. That's pushing it.

But, I really really like brussels and I could eat 'em like candy.

Not the old fashioned notion of over-boiled sprouts with that gosh-awful olive green color.

But simply roasted, crisp and caramelized. Roasted brussels are ah-may-zing.

Over the years, I've mixed & matched brussels with a few different textural and flavor combos:

...sautéed with pecan butter & orange rind...

...roasted with balsamic syrup & pomegranate...

...broiled with parmesan & chile flakes...

For thanksgiving last year, I paired these delicious green jewels with roasted rutabaga (such a funky root), and an earthy hazelnut brown butter. The flavor combination is rich, silky and elegant-- a perfect autumn snack or holiday table side dish to share.

Roasted Brussels & Rutabaga

with Hazelnut Brown Butter

yields 4 side dish servings

1 pound brussels sprouts, washed, ends trimmed & halved

1 large rutabaga, peeled and diced in 1/2 inch cubes

2 Tablespoons extra virgin olive oil

1 teaspoon kosher salt

fresh-cracked pepper, as needed

1/2 cup hazelnuts

1 stick (4 ounces) unsalted butter

zest of 1 lemon

kosher salt to taste

Begin by peeling the outside skin of the rutabaga by running your knife down all sides of the root to remove thick skin. Slice bulb into 1/2 inch thick disks then dice into cubes. Toss diced rutabaga with halved brussels sprouts, olive oil, kosher salt and freshly-cracked pepper.

Roast at 400 degrees approximately 45 minutes, tossing once, until caramelized.

Meanwhile, make hazelnut brown butter.

Chop hazelnuts roughly and toast in a pan on medium high heat for approximately 3 minutes until nuts begin to get fragrant. Add butter and a sprinkle of salt to hot pan with nuts (butter will sizzle and bubble), until butter turns a light brown shade. Take off heat immediately so butter will not burn.

Pour hot hazelnut brown butter over roasted vegetables and toss together with a large spoon.

No garnish necessary-- this rustic dish speaks for itself!

much ado about dumplings

In case you haven't heard...

I'm obsessed with dumplings.

Potstickers, gnocchi, ravioli, spring rolls, spaetzle.

Chopsticks, hand-held, dipping sauces or pan sauces.

You name it. I'll eat them

For my birthday, my parents gave me the perfect reference full of my favorite lovely packaged delights:

The Dumpling: A Seasonal Guide by Wai Hon Chu

The glory of this book is the variety, inventiveness and seasonality that makes you think far beyond the norm pork potsticker.

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Dumplings are listed by monthly seasonality-- my favorite aspect of the book. Although I strive to write my own recipes and invent creative flavor combinations-- this is definitely a great source of inspiration!

Speaking of dumplings...some of my favorite dumpling recipes from Linguine and Dirty Martinis have included:

Pan-Fried Edamame Mint Potstickers

light & bright

Currant Brie Turnover with Garam Masala

creamy & chewy

Delicata Squash Ravioli with Fresh Oregano, Crispy Pancetta & Ricotta Salata

salty & savory (shown)

Steamed Chicken & Radish Potstickers with Soy Muddled Blackberries

spicy & tart

Recently, while brainstorming

Summer cocktail combinations

I concocted a refreshing, tart sangria-- almost too gorgeous to drink!

Almost...

30 minute Sangria with Fresh Berries & Soaked Hibiscus Flowers

I served this sangria with a rustic flair-- complete with berry seeds, a floating hibiscus and all!

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For an elegant twist, strain and combine with ice in a martini shaker to serve in a martini glass or highballs.

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Cocktail ratio:

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2 parts chilled dry red wine

1 part muddled berries

blueberries, raspberries and blackberries will do!

1/2 part wild hibiscus flowers soaked in syrup

a sprinkle of sugar

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Combine ingredients and chill for 30 minutes. Serve cold.

I recently had a sunny & bright lazy lunch on the patio at Tillman's Roadhouse: an eatery supporting local fish, meat, poultry and produce with housemade touches and whimsical reinventions of childhood favorites.

I sipped on an icy cool brew and thoroughly savored an artisan sirloin burger from Burgundy Pastures with local goats gouda, razor-thin purple onions and housemade pickles with lemon rind. On the side were perfectly seasoned kennebec fries with parmesan and housemade chipotle ketchup. Made-from-scratch garlic ranch was also a pleasant afterthought.

For dessert, we were surprised with a frozen smorgasbord, playfully deemed the "Ice Cream Truck" complete with a homemade raspberry lemon popsicle, lucky charms push pop, German chocolate cone and made-from-scratch ice cream sandwich. Delightful!

For a later joyful occasion, I decorated my apartment with banners, cards, bakery sweets and gifts for my boyfriend's birthday!

We celebrated on a gorgeous Sunday evening with a BBQ complete with his favorite made-from-scratch comfort foods.

I left grilling to the guys while I savored a margarita and quickly prepared this 5 minute side dish-- a perfect addition to grilled meats!

Goat Cheese Cream Corn with Fresh Thyme and Crushed Peppercorns

6 ears fresh corn (about 2 cups)

1/2 c red onion, chopped

2 T fresh thyme

1 c heavy cream

1/2 c crumbled goat cheese

1 T honey

1/2 t cayenne

salt and crushed peppercorns to taste

Saute onions with 1 tablespoon olive oil until translucent. Add corn and thyme. Saute for a few minutes to soften and infuse fat.

Add cream, honey and cayenne and let reduce several minutes. Fold in goat cheese and add salt and peppercorns to taste. Serve hot.

Before the party, I spent my morning baking this festive cake to fulfill his favorite dessert: yellow cake with chocolate frosting. I filled the layers with a tangy made-from-scratch curd and added espresso to the chocolate frosting for depth.

Birthday
Butter Cake
with Fresh Blackberry Curd Filling
& Dark Chocolate Frosting

Equipment:

2 round springform cake pans

(I used 6 and 7 inch pans)

offset spatula

stand mixer

Butter Cake:

(Adapted from The Cake Bible All-Occasion Downy Yellow Butter Cake)

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6 large egg yolks

1 c whole milk

2 and 1/4 t vanilla

3 c cake flour

1 and 1/2 c sugar

1 T plus 1 t baking powder

3/4 t salt

12 T unsalted butter, softened

Preheat oven to 350 degrees. Grease and flour springform pans. Set aside.

Combine dry ingredients in stand mixture and mix for 30 seconds to evenly distribute. On a medium setting, beat butter and milk into dry mixture for approximately 1.5 minutes. Scrape down sides. Slowly add eggs and vanilla in three portions, beating 20 seconds after each addition.

Scrape batter into pans and smooth tops-- mixture should be about halfway full. Bake approximately 35 minutes for small cake and 50 minutes for large cake until a toothpick inserted comes out clean.

Set cakes on a cooling rack until cooled completely. While cakes are cooling, make the fresh blackberry curd.

Fresh Blackberry Curd:

Yields 2 cups.

8 egg yolks

1/2 c sugar

1/2 c fresh blackberry juice (I used a juicer to remove seeds)

2 T orange zest

12 T unsalted butter, softened

pinch of salt

Combine egg yolks, blackberry juice, orange zest and sugar in a saucepan. Over medium high heat, cook mixture, whisking constantly, approximately 8-10 minutes until thickened. Remove from heat and slowly add butter and salt, tablespoon by tablespoon, until melted and combined. Strain.

Chill curd with plastic wrap directly on top to prevent a skin from forming. Make frosting.

Dark Chocolate Frosting:

Yields 4 cups.

24 ounces good semisweet chocolate, melted and cooled

1 cup boiling water

1 cup unsweetened cocoa powder

1/2 t espresso powder

1/4 c confectioner's sugar

4 and 1/2 sticks butter

pinch salt

Beat butter, sugar and salt until light and fluffy. Meanwhile, combine cocoa powder and espresso powder with boiling water to form a paste. Add melted chocolate and cocoa paste to whipped butter. Beat 1-2 minutes until combined thouroughly.

To Assemble Cake:

Level off cooled cakes with a serrated knife.

Slice each cake horizontally into two equal layers with a serrated knife.

On serving platter or cake stand, assemble parchment paper beneath large cake bottom layer before icing.

Using an offset spatula to distribute filling and frosting, begin layering:

bottom layer of large cake

then blackberry curd,

top layer of large cake,

chocolate frosting to glue the next cake,

bottom layer of small cake,

blackberry curd then

top layer of small cake.

Using offset spatula, add "crumb coat" of frosting to the cake. Chill for 30 minutes.

Ice the cake. Dip spatula into ice water to keep frosting cool and smooth clumps with ease.

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Remove parchment paper to display clean edges beneath cake.
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Using a piping bag, pipe decorative borders around each layer

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Decorate with candles or edible flowers as desired!
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