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!

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
s

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
s

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!

pistachio macaroon and a turkey-filled afternoon

Thanksgiving in Austin, although a short-lived affair, was a holiday to remember full of culinary cheer. After a fully-pampering morning complete with facials and hairstylings (oh my!), my mom and I met my aunt at the quaint Walton's Fancy and Staple cafe and general store to fulfill all of our lunch-bound dreams.

We began staring in awe at the frosted clear case full of sweet delights, fresh-made salads and snacks. Mom opted for a freshly-made egg salad on wheat with a mixed field greens salad with pomegranate. My aunt chose deli ham on pretzel bread and soup of the day: Niman Ranch pork chili. I was craving a bit of spice- the spicybird sandwich with chewy whole grain, wood grilled chicken, roasted tomato and an avocado spread was the natural choice.

After our delectable sandwiches, my mom and aunt split an individual pumpkin pie with fresh whipped cream- tender crust and not too sweet. I was eyeing the Parisian macaroons all afternoon- between vanilla pumpkin and pistachio blackberry, I went for the pistachio macaroon with blackberry buttercream- delish.

After an eventful day, I hit the hay early with visions of Thanksgiving delights (and a full day of cooking) lurking in my head. I awoke to begin the feast! First things first- getting our herb and garlic marinated turkey in the oven. After our valiant main course was roasting away, I created a flavorful, beautiful and "easy as pie" appetizer to prepare:

Toasted Hazelnuts with Thyme, Orange Rind and Garlic

1.5 c hazelnuts

julienned rind of 1 medium orange (To do this, peel your orange zest with a peeler careful not to include the white pith. Carefully cut portions into 1/8 inch thick slices.)

1 T olive oil

1 t red pepper flakes

1 T honey

1 T turbinado sugar

1 T fresh thyme leaves

salt to taste

Heat olive oil in a saute pan on medium heat. Add red pepper flakes, orange rind slices and thyme. Saute to release natural oils. Add hazelnuts and toast with aromatics until fragrant. Add honey, turbinado and salt- toss to combine. Spread warm mixture on a sheet pan to dry out, approximately 30 minutes.

Along with this simple hors d'œuvre, I made a rich, decadent side dish to dismiss any cravings for plain ole' mashed taters.

Butternut Squash Macaroni and Cheese with Smoked Gouda Sage Béchamel and Panko Breadcrumbs

For this rich cheese sauce, I first made a classic béchamelwith simmered whole milk, white roux and an onion piquet to impart a subtle flavor (onion half with a clove-pierced bay leaf attached). After my béchamel thickened, I added shredded smoked gouda, white cheddar, parmesan, salt, pepper and fresh chopped sage. This sauce was combined with al dente elbow macaroni and chunks of roasted butternut squash with crispy sage. I then spread the mixture in two casserole dishes and topped them with panko and shredded parmesan to bake until brown and bubbly.

After creating such a rich dish, I created my second dish with an attempt to impart flavors through cooking techniques and fresh ingredients with minimal fat:
Roasted Brussel Sprouts with a Balsamic Reduction and Pomegranate

This dish was so incredibly delicious! I cleaned and halved my brussels then tossed them in a light coasting of olive oil and salt. I roasted these at 400 degrees, tossing frequently for approximately an hour until crispy and browned. For the balsamic reduction, I reduced a cup of balsamic vinegar with salt and a bit of sugar until reduced my half and syrupy. To plate this dish, I spooned the reduction over the crispy brussels then topped them with sweet, tangy pomegranate seeds.

For dessert, I took the easy route and no one suspected! After running tight on time, I decided on using puff pastry for my pastry dough instead of a homemade, flaky tart crust.

Asian Pear, Candied Ginger and Maple Tart

The flavor combinations in this tart were quite nice. I'm not a fan of overly sweet desserts so the combination of tart pears, spicy sweet crystallized ginger, syrupy maple and buttery puff pastry was intoxicating!

I began by thinly slicing my pears, slicing my crystallized ginger and defrosting the puff pastry. After rolling out the puff pastry, I brushed the intended fruit area with maple syrup. Next, I carefully arranged my pears and topped them with slices of candied ginger and a sprinkling of turbinado sugar. Before hitting the oven, I brushed the crust edges with an egg wash. This tart baked at 375 degrees for approximately 40 minutes. While still warm, I glazed the tart with heated apricot preserves for shine. Voila!

After packing the car with our finished dishes (don't forget Mr. Turkey!), we headed to my Aunt and Uncle's home for a lovely evening. Along with my contributions, our incredible Thanksgiving spread also included:

Sweet Corn Pudding

Green Bean Casserole

Cranberry Orange Relish

Cranberry Sauce

Cornbread Stuffing

Waldorf Salad

Brown Sugar Pecan Sweet Potatoes

Ginger Orange Sweet Potatoes
Soft White Rolls

Parmesan Cheese Straws

Raspberry Cream Pie

Pumpkin Layered Cake

Lemon Pound Cake

What's Thanksgiving without taking advantage of hefty leftovers the next day? For an impromptu brunch with my parents, I assembled a quick fix that was nothing less than delightful:

Thanksgiving Turkey Melt with White Cheddar, Hot Pepper Jam, Cranberry, Red Onion and Carrots

On thick slices of wheat bread, I spread hot pepper jam and arranged turkey slices with white cheddar on top. These toasted at 400 degrees for about 5 minutes then were topped with jellied cranberry slices, thin-sliced red onion and shredded carrots. Yum!

That evening, my entire extended family was in desperate need of a post-Thanksgiving Tex-Mex fix! We met at Dos Salsas, a family-owned joint in Georgetown and waited for a table amongst space heaters and sweet margaritas with a splash of orange juice to also keep us warm.

Although I ordered a Tex Mex combo, I was instead content with my Aunt Becky's tortilla soup and pulled chicken flautas complete with ripe avocado slices. Everything was delicious- especially our honey-soaked sopapilla ending.

Once back to the real world in Fort Worth, it was time for my culinary school final! Yes...final- a notion that was so surreal to me until I finally accomplished it! After our written final, my class trooped into the kitchen for challenging-timed technique drills including: knife drills, roux making, whipped cream, french onion soup, eggs benedict, 45 second no-spatula omelette, risotto and a poached chicken tarragon entree complete with a stark white sauce.

The final went well and I was thrilled! Beside my hollandaise being a bit thin- everything else was fabulous! A champagne toast to celebrate was a perfect ending to our final and yet another big venture in my life.