New York Times- round two! Fried Chicken and Sweet Potato Pecan Salad
My first image in the New York Times!
Gather Journal, ’Cocoon’, Fall/Winter 2013 Issue out now!
I’ve been so busy. Busy is great! But it leaves little time for the important things like blog posts for Nicole, Tori and Chelsea to read. In my defense, I have been all over the place. New York, Hilton Head, Maine, Springfield, New York again. It’s been fun! But I haven’t been in one place for more than a few nights in a row.
I am always happy to come back to Boston. It’s fall in New England. And my birthday month. And to me, that means cranberry season. I LOVE that Boston is near the cape. Not only does that mean summer days are spent in the sand and salt water, but cranberries are local- straight from the bog, little branches and everything, it’s all a part of the mix.
I adore cranberries. And they are so good for you, too. It’s a shame most people only buy canned cranberry sauce and super sugary cranberry juice. So here is a little early Thanksgiving recipe for homemade cranberry sauce. But I make it whenever! It’s awesome with a little cottage cheese or fresh ricotta for breakfast, dessert, whatever. and of course, with some roast turkey or chicken.
1 bag cranberries
1/2 cup apple cider
1 orange, zest and juice
1/2 heaping cup demerrara sugar (or to taste…maybe a bit more, but I like mine tart)
1/4 teaspoon cloves
Place all of the ingredients in a saucepan. Bring to a boil and simmer until the cranberries have burst and the sauce has thickened, about 15 minutes. Cool. Serve chilled or at room temperature.
Great article about young professionals on Thought Catalog! Yours truly is #5
I was loath to say goodbye to summer. Now that I am in Boston I absolutely adore summer again. No more sweating in 100 degree heat in the subway (ok, there was a bit of that.) But summer means beach and sun and sand! Oysters and cookouts and chilled wine! I never want it to end!
But fall arrived and finally, I’ve started to warm up to it. I actually love the change of seasons. The crisp air and colored leaves make me happy. As do pumpkins, apple picking and cider. And Penelope and I take lovely walks- in New York and Boston! Much like her mama, she now has a paw in both cities.
But the nights are chilly and make me want to snuggle in and get warm and cozy. And there is nothing warmer or cozier, in my mind, than apple crisp. Or any kind of baked apple, really. So much to love! And apple season is here.
I love baking. I also love just throwing something in the oven to have a little warm treat in the evening. So this is a lazy man’s (lady’s) apple crisp. A bit lighter on the sugar and butter than most, but still a real treat.
makes 2 (generous) individual crisps
3 apples (I used Jonathan)
2 Tbsp sugar
1/2 tsp cinnamon
2 Tbsp melted butter
1/4 cup flour
3 Tbsp brown sugar
1/3 cup pecans, chopped
Preheat the oven to 350.
Core and chop the apples. I left the skin on- why not? We’re being lazy. Toss with the sugar and cinnamon. Divide between two individual baking dishes. If you don’t have anything that’s an appropriate size, divi-up into smaller ramekins or bake one crisp in a small baking dish or pie plate.
Mix the remaining ingredients. Scatter over the apples. Bake until the apples are juicy and tender, about 45 minutes.
Serve warm. A bit of vanilla ice cream wouldn’t hurt either.
It’s been forever!! Work has been keeping me completely preoccupied- which is great. But between work and travel I’ve had precious little time for anything else. Things have slowed a bit this week, so I’m finally back.
This moment of quiet just happens to coincide with the most beautiful days of Indian summer that we’ve been having. I also happened to have key limes in the fridge with no designated use, so I decided to make Key Lime Sorbet. A last little icy ode to summer.
Key limes are great. They’re little and cute and have a slightly different tang to them than regular limes. But certainly, you could swap in regular limes in here, no problem. The little ones also take some patience- lots of squeezing happening here.
Key Lime Sorbet
1 cup sugar (or a little more if you wish)
4 cups water, divided
2/3 cup fresh key lime juice (about 2 bags, squeezed and strained)
Place the sugar and 1 cup of water in a saucepan. Bring to a boil and stir until the sugar has melted. Transfer to a large bowl and let cool completely.
Add the key lime juice and remaining water. Cover and place in the refrigerator. Chill overnight.
Freeze in your ice cream machine according to the manufacturer’s instructions.
Stone fruits are one of my favorite things and now is the time to eat them.
They are so juicy and sweet, I normally just snack on them as is. But peaches are so unbelievably delicious when cooked. I made a peach pie years ago and I remember it like it was yesterday. But I had lovely little peaches on hand so I decided to poach them; a lighter dessert for summertime.
Maple-Vanilla Poached Peaches
8 small firm, ripe peaches
1/2 cup maple syrup
1/2 cup sugar
1 1/2 cups water
1 vanilla bean, seeds scraped
Bring a pot of water to boil. Immerse the peaches for 10 seconds. When cool enough to handle, carefully peel off the skin.
In another medium saucepan, add the maple syrup, sugar, water and vanilla bean seeds along with the whole vanilla bean. Bring to a boil then reduce the heat to a simmer. Simmer for five minutes, then add the peeled peaches. Wet a piece of parchment and tuck into the pot directly over the fruit.
Keep at a gentle simmer for 8 minutes. Flip the peaches and simmer for another 8 minutes. Using a slotted spoon, remove the peaches from the pot. Increase the heat and boil until the poaching liquid has reduced to 1 cup.
Pour the reduced liquid over the peaches. Serve warm or chilled. Best with a scoop of vanilla ice cream.
I have been wanting to make creamed corn for years. I have no idea why. It’s really not the kind of thing that I eat. I can’t even say that I ever remember having it. Nevertheless, I’ve had this bee in my bonnet and I finally had an excuse to give it a try. My dear friend, Laura, just bought her first home and we were having a cookout to celebrate! Champagne and creamed corn were my contributions to the feast.
Creamed corn is so easy to make and only uses a handful of basic ingredients. It’s also incredibly delicious.
12 ears corn, shucked
2 cups whole milk
1 cup cream
3 tablespoons butter
4-6 shallots, finely chopped (about 3/4 cup chopped)
Cut the kernels from the cob. Save about 4-5 cobs and break them in half. In a medium saucepan, bring the cobs, milk and cream up to a low boil. Reduce the heat and keep at a gentle simmer for about 20 minutes.
Meanwhile, heat the butter and a few glugs of olive oil in another saucepan over medium heat. Add the shallots and saute until soft and translucent, about 5 minutes. Add the corn kernels, give a stir, and let these saute for an additional 5-10 minutes. Transfer half of the corn mixture to a food processor and process until smooth. Return the puree back to the pot with the corn kernels.
By now your milk should be about ready. Discard the cobs and pour the milk mixture over the corn. Give the pot a stir and gently simmer until thickened, about 10 minutes or so. Season to taste with salt and pepper.
Garnish with some fresh chives. Or just spoon from the pot. It’s that good.
Happy bellies make happy girls!
Congrats Laura and Vassar!
Rainy summer days are best spent cooking. And after a quick trip to the farmer’s market, it was time for lunch.
I’ve been cooking a lot of soba noodles these days. For those of you who aren’t familar, soba noodles are made out of buckwheat. They’re toothsome and healthy and delicious.
At the farmer’s market, I bought some beautiful Chinese eggplants. I also always like to have a green with my meal and there was some beautiful sprouting broccoli that I, of course, had to buy. I like keeping broccoli nice and crunchy, so I just give them a quick blanch (boil for a couple minutes than plunge into an ice bath to stop the cooking process) but you could also sub some steamed spinach or green beans…any green veg you like.
Peanut Soba Noodles with Roasted Eggplant
2 medium eggplants
1/2 pack soba noodles (about 4oz, I used Eden brand)
thumb size piece ginger, peeled and minced
1 garlic clove, minced
1/2 cup peanut butter (natural kind, no sugary stuff)
1/4 cup soy sauce
1/2 cup water
1 tablespoon sriracha (or to taste)
scallions and blanched broccoli, to serve
Preheat the oven to 400. Trim the eggplant and chop into 1.5-2” pieces. Toss with a few good glugs of olive oil (don’t skimp) and season generously with salt and pepper. Spread out evenly on a baking sheet. Roast, tossing halfway through, for about 30-40 minutes until golden and tender.
While the eggplant is roasting, bring a pot of water up to a boil. Add the soba noodles and cook just until tender, about 6 minutes. Drain in a colander and run under cold water until completely cool. Drain thoroughly.
Whisk the remaining ingredients together in a medium bowl. Check taste for seasoning- add more soy/sriracha as you wish or a little more water if it needs to be thinned out a bit more. Toss with the soba noodles.
Serve the noodles with the roasted eggplant, your cooked green veggie of choice and some thinly sliced scallions or green (purple!) onions.