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!

 

 

 

 

cookie-crazed & homemade for the holidays

I've been on a cookie-baking hiatus the past week.

Something about baking cookies just makes me feel extremely domestic. Heck, I even made meatloaf & mashed 'taters this weekend. I'm just a regular Susie Homemaker in the making...

My cookie binge began with the announcement of my seasonal Homemade for the Holidays promotion wherein clients can

treat loved ones, friends, family and neighbors with homemade confections from Linguine and Dirty Martinis.

L&DM will create your favorite holiday treats in the comfort of your home: seasonal confections will be prepared, packaged, and elegantly labeled in your home kitchen just in time for holiday cheer!

Treats will be tucked in cellophane bags, mason jars or gift boxes with holiday twine and will feature one-of-a-kind letterpress tags from local Blue Eye Brown Eye.

[photo courtesy of Lauren Essl]

Clients can pick from an array

of menu items in categories including:

[ jams, jellies, compotes

& pickled delights ]

[ candies, chocolates & barks ]

[ sweet & salty baked treats ]

Click here to view complete menu and email me to place your holiday order!

One of my favorite sweets on the holiday menu are these delicate, crumbly and buttery bites perfect for a chilly evening nightcap:

Off-to-Bed Butter Cookies with Fleur de Sel

yields approximately 24 cookies

1.5 cups AP flour

1/2 teaspoon fleur de sel (French sea salt)

1.5 sticks unsalted butter

1/2 teaspoon vanilla bean paste (or pure extract)

1/2 teaspoon pure almond extract

1/4 cup plus 2 Tablespoons granulated sugar

2 teaspoons heavy cream

2 Tablespoons turbinado sugar

Stir together flour and salt in a bowl. Beat together butter, vanilla, almond and granulated sugar with an electric mixer until pale and fluffy. Reduce speed to low, then add flour mixture in 3 batches, mixing, and continue to mix until batter just comes together in clumps. Gather clumps to form a dough, then press dough into a smooth 1 1/4-inch log on a lightly floured work surface. Chill, wrapped in plastic wrap, at least one hour.

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Cut chilled loaf crosswise into 1/4 inch thick slices and arrange 1/2 inches apart on baking sheets. Brush tops of cookies with cream then sprinkle with turbinado sugar. Bake until edges are pale golden, 12 minutes. Cool on sheets on racks.

I also recipe-tested these whimsical "Ranger" cookies just in time for Veterans Day. Ranger Cookies, also known as Cowboy Cookies, are traditionally made with a mixture of pecans, oats, coconut and chocolate chips.

I used a variation of flavor additions from the traditional recipe, but upheld using shortening as the main fat source. Although shortening doesn't have the delicious flavor of butter, it makes cookies very tender.

Ranger Cookies with Bittersweet

& Butterscotch Chips, Oats & Toasted Hazelnuts

yields approximately 24 cookies

1 cup shortening

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

2 cups AP flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

2 cups rolled oats

1/2 cup chopped hazelnuts

1/2 cup bittersweet chocolate chips

1/2 cup butterscotch chips

Preheat oven to 400 degrees. Line hazelnuts on a sheet pan. Toast for 3-5 minutes until light brown and fragrant.

Reduce oven to 350 degrees. In a large bowl with an electric mixer, cream together the shortening, granulated sugar and brown sugar until light and fluffy. Add the eggs and vanilla and beat until well blended. Stir in the flour, baking soda, baking powder and salt. Add oats, bittersweet chocolate, butterscotch and hazelnuts, mix until combined. Spoon cookie mixture onto a greased cookie sheet. Bake for 8 minutes (your cookies will look underdone), then transfer the cookies to a wire rack to cool.

Cheers to holiday cookies! More baking to come...

jams, jellies and sweets galore

My Austin Thanksgiving in numbers this year:

42 famished guests

25 pounds of Becca's

(my grandmother)

famous cornbread dressing

10 delicious desserts (cakes, pies, trifles, cookies and tarts)

3 beautifully set tables of 10 (the others had to find a spot)

3 roasted turkeys, 1 ham

a never-ending Longhorn/Aggie fued

...and a partridge in a pear tree

Amongst the chaos, the spread was mouthwatering and bountiful. Our contributions to the meal included:

Truffle Roasted Turkey

[Seriously the best turkey I've ever had in my life. No chopping, no basting, no guess work. Pull turkey out at 150 degrees to allow for carry-over cooking. Thanks, Ina.]

Roasted Brussels and Rutabaga with a Hazelnut Brown Butter

[There is nothing better than caramelized brussels sprouts to me. Sweet, tangy roasted rutabaga and hazelnut brown butter were icing on the cake.]

Roasted Cauliflower with Gruyere, Capers and an Anchovy Vinaigrette

[Some of my favorite flavors wrapped up in one gratin dish.]

Sweet Potatoes with Ginger, Orange and Clove

[Baked sweet potatoes are baked, peeled then sliced and layered with fresh ginger, orange peel, cinnamon, clove, a sprinkling of marshmallows and a touch of turbinado.]

After a short drive, we placed our dishes amongst an already-full table of:

Turkey, Ham

Scratch-Made Gravy

Mashed Potatoes

Corn Pudding

Cornbread Stuffing

Green Bean Casserole

Pecan and Brown Sugar Sweet Potatoes

Cranberry Orange Sauce

Waldorf Salad

Yeast Rolls

Potato Rolls

And don't forget about dessert....

My contribution:

Fresh Cranberry Tart with a Maker's Mark Glaze

[buttery, tart and full bodied]

...to accompany the table of sweets bursting with:

Apple Pie

Chocolate Pecan Pie

Pecan Pie
Pumpkin Pie

Apple Crumb Pie

Chocolate Kahlua Trifle

Autumn Cookies
Banana Cake with Pecans
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As a result of my oversized meal finished with sweets, coffee and wine...I fell in a turkey trance quite quickly.

After a cooking day of rest, I pulled out my baking sheets, parchment, saucepans and more to create a dozen Linguine and Dirty Martinis Homemade for the Holidays gifts.

This first treat is oh-so-simple. We had extra fresh cranberries leftover from Thanksgiving along with several bright lemons. Voila!

Cranberry Lemon Jam
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yields approximately 6 cups

2 cups fresh cranberries

rind of 2 lemons, thinly sliced

2.5 cups sugar

3 cups water

Reduce all ingredients in a medium saucepan until reduced by half-- approximately 1 hour. Let cool completely then package in jars or chill and serve.

After I packaged this bright and tart jam, I simmered plump blackberries with sliced jalapeno, black pepper, sugar and water to create the perfect topping for cocktail party treats:

Blackberry and Jalapeno Compote

This amethyst-hued delight has a kick of hot pepper that packs a punch. Not for the faint of taste buds!

Next treat to create are holiday staples: Spiced Nuts. These are a sweet and spicy version given depth with an enhancement of nutmeg and fresh rosemary.

Rosemary Spiced Mixed Nuts

yields 1.5 cups

3 T light corn syrup

1.5 T sugar

3/4 t kosher salt

1/4 t fresh ground pepper

1/8 t cayenne

1/8 t ground nutmeg

1 t fresh rosemary, minced

1.5 cups mixed roasted and salted nuts

Preheat oven to 350 degrees. Combine all ingredients thoroughly in a bowl. Spread into a greased baking sheet in an even layer. Bake approximately 8 minutes until coating is bubbly and nuts are golden.

Spread mixture atop parchment paper in an even layer and let cool completely. Before packaging or serving, break up cooled nuts with hands to separate.

If saving treats for your own use, add cheeses, fruit and vino for a cocktail party in a flash!

homemade for the holidays

In a seasonal rut?
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Go Homemade for the Holidays with Linguine and Dirty Martinis!

Cross everyone off your holiday list in three simple steps:

I. VIEW & SELECT TREATS

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visit my website to view the homemade for the holidays menu including:

[jams, jellies, compotes and pickled delights]

my personal picks:
lemon + lime curd
fig + black pepper compote

spiced blueberry jam + star anise

[candies, chocolate and barks]

my personal picks:
dark chocolate truffles + fleur de sel
milk chocolate bark + crushed peppermint

[sweet and salty baked treats]

my personal picks:
pecorino cheese straws
vanilla + almonds + flaxseed granola
triple ginger cookies + lemon glaze

II. BOOK A DATE

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email callie@linguineanddirtymartinis.com to set up a complimentary consultation and secure your spot.

III. SIT BACK AND RELAX!

made-from-scratch treats will be prepared, packaged and decorated in your home kitchen just in time for holiday cheer!
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Beautiful letterpress tags compliments of Lauren with Blue Eye Brown Eye will also be available for clients if desired. [photo compliments of Blue Eye Brown Eye]

Look for Linguine and Dirty Martinis Homemade for the Holidays goodies available for purchase this December at Walter Kaufmann Chef's Holiday Pantry benefitting Tarrant Area Food Bank.

More details to come!

a photo stage & sugared sage

I was recently given a marvelous opportunity to be part of a luxe publication promoting female entrepreneurs nationwide!
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This December, the first CRAVE Fort Worth guide will be unveiled full of fearless female business women all over the area. I am honored to be among many of these ladies I have admired for years.
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In preparation for my Linguine and Dirty Martinis photo spread, the fabulous photographer, Kari Crowe, arrived to my tiny shoebox apartment to photograph some of my food styling efforts.
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To prepare my menu, I focused on texture, color, taste and the types of dishes that truly define Linguine and Dirty Martinis. Below are personal pictures from the shoot. Professional shots to come!

These cocktails are bright, bold and have a subtle kick of my favorite autumn herb. I served these in chic, vintage martini glasses with a ribbon of plum. Highball glasses would be beautiful as well.

Berry and Sugared Sage Martinis

yields approximately 4 martinis
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1/2 c fresh blueberries and/or blackberries
1 c sugar plus 1/2 c to sugar sage
1 c water
8 fresh sage leaves
1 bottle off-dry champagne

Mix 4 sage leaves in a container with 1/2 c sugar. Let sit for sugar to adhere.

Simmer berries, water, 1 c sugar and 4 sage leaves over medium heat approximately 30 minutes until thickened. Let cool then chill completely in refrigerator.

To mix cocktail, mix one part chilled berry syrup with two parts champagne. Garnish with a sugared sage and berry skewer.

While simmering this tangy simple syrup, I also simmered a bold mixture of aromatics perfect to shine in a photo. These aromatics are ideal for a spiced cocktail or to naturally fragrance your abode with an intense, spicy scent.

To mix, combine:

2 c apple cider
2 c water
1 c brown sugar
2 cinnamon sticks
3 star anise
citrus rind
citrus slices
1 sliced red jalapeno for a fiery addition!

Simmer and enjoy!
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The following appetizer is simply beautiful. Assembly-only preparation creates intense ease.

Blood Orange, Goat Cheese, Prosciutto Baguette and Pistachios

Delicately layer:

baguette (I used prosciutto black pepper baguette)
with goat cheese,
fresh thyme,
a segment of blood orange
and chopped, toasted pistachios.

Drizzle with fine honey (I used lavender honey).

This salad is elegant and refined. For the shoot, I served the salad chilled but a warmed version would be a perfect rustic alternative for chilly autumn evenings.
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Sausage and Fennel Salad with Dried Cherries, Pecans and a Warm Rosemary Vinaigrette

Serves 2.

juice and zest of 1 lemon
1/2 T fresh rosemary, minced
1/4 c fine olive oil
salt and fresh-cracked pepper to taste

2 links organic turkey sausage, browned and sliced on the bias
1 fennel bulb, sliced thin
1 celery stalk, sliced on the bias
1/4 cup fresh Italian parsley leaves
1/4 cup red onion, sliced thin

2 T dried cherries
2 T walnuts, toasted and chopped

Combine lemon, rosemary, salt and pepper. Slowly whisk in olive oil to emulsify. Toss with warm sausage then toss with fennel, celery, red onion and parsley. Garnish with toasted pecans and dried cherries.

Fig and Plum Tart

For this tart delicacy, perfect for breakfast, dessert or an afternoon snack, I chose glossy, bright plums and plump, green figs for a color contrast.

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For crust:

1.5 c AP flour

1 stick unsalted butter, cubed and cold

1 t salt
8 T ice water

Fruit filling:

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4 plums, sliced uniformly

3 figs, sliced uniformly

2 T turbinado sugar

1 egg, whisked and thinned with 1 T water

1/2 c apricot preserves, heated and thinned with 1 T lemon juice

Combine flour and salt in a large bowl. With fingertips, cut in butter into dry mixture until butter is pea shaped.

One tablespoon at a time, add cold water until a homogenous dough forms. Knead dough several times, careful not to overwork, and form into a flat disk. Cover with plastic wrap and chill one hour.

Meanwhile, preheat oven to 375 degrees. Brush flour onto a cool, dry surface. Roll out chilled disk into a larger circle-- about 1/4 inch thick. Transfer dough circle to a baking sheet covered in parchment paper. Chill on sheet for 5 minutes to firm up dough.
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To assemble tart, arrange plums in a decorative pattern leaving a 1/2 inch outside border to later fold over. Finish with scattered fig slices. Carefully fold over edges to seal tart around fruit. Add your egg wash-- brush whisked egg mixture atop crust. Finish by sprinkling crust with turbinado.

Bake approximately 45 minutes until pastry is golden brown. While tart is cooling, brush tops of fruit and crust with heated apricot preserved to add sheen and sweetness. Cut into wedges and serve.

Speaking of tarts....along with candies, compotes and jams galore, please keep posted for upcoming news from Linguine and Dirty Martinis:
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In a seasonal rut?

go Homemade for the Holidays

with Linguine and Dirty Martinis!

Delicious details coming soon...