Monthly Archives: January 2013

tahini chocolate chip cookies

Posted in cookie by

I love sesame seeds and while I’ve mostly had them in savory foods, I am starting to really appreciate them in sweets too, as evidenced by this ice cream and this cake.  A while back I bought myself a lovely cookbook that has a recipe for chocolate tahini cookies and since tahini is just ground sesame seeds I thought this seemed like a really great idea.

1.20.13 046

The recipe in the cookbook called for a few gluten-free flours that I do not currently have in my arsenal so I instead took inspiration from it and adapted a traditional chocolate chip recipe instead.

1.20.13 039

I had a few mostly empty bags of chocolate chips and chunks so combined forces in these cookies and actually like how the texture turned out as a result.  Love those happy accidents!  Instead of traditional salt I used fleur de sel (fancy French sea salt) which gave it a little extra bite as well.

1.20.13 045

Tahini kind of reminds me of peanut butter but not as sweet.  I don’t know that I’ll be smearing it all over a piece of bread anytime soon but think it will be great as a substitute in baked goods.

1.20.13 048

These cookies are a nice twist on the classic chocolate chip cookie.  They are not quite as sweet and have the subtle sesame seed flavoring that I found to be very nice and I think you will too.

1.20.13 053

Tahini Chocolate Chip Cookies (inspired by recipe found in “La Tartine Gourmande” by Beatrice Peltre)

  • 1 1/2 sticks of butter (12 tablespoons), softened
  • 1/2 cup brown sugar
  • 1/2 white sugar
  • 4 tablespoons tahini
  • 2 eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon fleur de sel (sea salt)
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 cups semi-sweet or dark chocolate chips

Preheat oven to 375 degrees F.  Cream together butter and sugars with an electric mixer until light and fluffy; add the eggs one at a time until well blended.  Blend in tahini until incorporated.

Whisk together dry ingredients in a separate bowl and then add to the wet ingredients and stir until well blended.  Stir in vanilla until combined and then stir in chocolate chips.

Place small rounds of dough two inches apart on ungreased baking sheets and bake for 10 to 12 minutes or until brown.  Let cool and enjoy.

roasted spaghetti squash with parmesan and herbs

Posted in vegetable, vegetarian by

1.20.13 004

I love squash and cook with it frequently though had never ventured into spaghetti squash territory until a week or so ago.  I was more comfortable with butternut and acorn but will for sure be testing other varieties in the future.  It’s all so delicious!

1.20.13 009

First you roast the spaghetti squash for about an hour and a half and then let it cool before cutting it through the middle length-wise.

1.20.13 012

Then you scoop out the seeds and discard or roast if you are feeling so ambitious.

1.20.13 015

Next you take a fork to pull the squash out of the shell.  It comes out very easily in stringy spaghetti-like strands, in case you were confused about how it got its name.

1.20.13 022

This type of squash doesn’t have a whole lot of flavor on its own so it makes a great base for sauces and is a great pasta substitute for those who are gluten-free or trying to avoid wheat in general.  This particular recipe calls for very simple ingredients like shallots, garlic, rosemary, thyme, parsley and parmesan cheese.  It results in a very comforting and filling-in-a-satisfying-not-stuffed-way dish.

1.20.13 023

Spaghetti Squash with Parmesan and Herbs (from Everyday Foods magazine)

  • 2 1/2 tablespoons unsalted butter
  • 2 shallots, diced small
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh thyme leaves
  • 3/4 teaspoon chopped fresh rosemary leaves
  • 6 cups Roasted Spaghetti Squash
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons grated Parmesan
  •  Coarse salt and ground pepper

To roast squash: preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.

In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.

sweet potato and sage butter casserole

Posted in sidedish, Uncategorized, vegetable by

“No one who cooks cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”  Laurie Colwin from “Home Cooking: A Writer in the Kitchen.”

This came from the foreword of a book my mom gave me for my birthday last year and even though I haven’t read further than the foreword yet I know I am going to love the book already based on this line alone.

10.14.12 015

Today I share with you this simple and quick (and delicious) recipe for a sweet potato casserole featuring one of two herbs I’ve managed to keep alive in my apartment: sage (the other being rosemary.)  It comes from a cook who is often with me when I am alone in my kitchen: Martha Stewart.

11.22.12 055

Sweet Potato and Sage Butter Casserole (recipe found at www.marthstewart.com)

  • 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
  • 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 4 ounces (1 stick) unsalted butter, plus 1 ounce (2 tablespoons), melted
  • 2 1/2 tablespoons chopped fresh sage
  • 1 1/2 cups whole milk, warmed
  • Coarse salt and freshly ground pepper
  • 1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed)

Place sweet potatoes and potatoes in a large saucepan; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; pass through a ricer into a bowl.

Preheat oven to 375 degrees. Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Remove from heat; add 2 tablespoons sage. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)

Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.

Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, tent with foil.) Let stand, uncovered, for 10 minutes.

caramel pecan cinnamon rolls

Posted in bread, breakfast by

As promised in my first post of the new year, the recipe for my Aunt Sarah’s cinnamon rolls, aka the best cinnamon rolls ever.

1.6.13 002

She told me the original recipe came from the back of a bag of flour and she has tweaked it over the years to get it right.  In fact when I asked for the recipe she had to translate it for me because she was still using the original cut-out from the back of the flour bag which was in rough shape and didn’t have any of her modifications noted on it.  Point is, this recipe is time-tested and a proven winner.  Trust me on this one.

1.6.13 004

You begin by making the sweet dough which then gets divided in two and is kneaded and then sits for a little while to rise.

1.6.13 009

Next you roll the dough out into two rectangles and spread with softened butter (I microwaved the butter for about 30 seconds so it was partially melted and that seemed to work well) and then sprinkle with a brown sugar/cinnamon mixture.

1.6.13 011

Then you roll the dough up.

1.6.13 025

Once the dough is rolled up you use a sharp knife or kitchen twine and cut the dough into 1 1/2″ sections.  I got a little too generous with a few rolls and they wound up being closer to 2″ which messes up the caramel-to-roll ratio in the end so I advise you get don’t cut them any wider than 1 1/2″.

1.6.13 013

Next you put 4 to 6 tablespoons of melted butter in the bottom of a 9″ x 13″ pan, then drizzle 1/2 of light corn syrup over the top, followed by 3/4 cup of brown sugar, and finally pecans if you are using.  I decided to make half the pan with pecans and half without.  Another tip here that I wish I had thought of before I baked the rolls: butter the sides of the pan so the rolls don’t stick and therefore drop out of the pan easier when you get that point.

1.6.13 016

Then you place the rolls into the pan on top of the buttery-sugary goodness and let rise in the fridge for 2 to 48 hours.  Once they have risen in the fridge you then take them out and let them rest on the counter for another 1 to 2 hours.  Do not do as I did and stuff the pan quite as full as the below picture shows.  I forgot to take into account that the dough nearly doubles in size so it threw off the baking time of the rolls since they were too close together and a few rolls in the middle of the pan did not cook all the way through.  I think I would have been okay if I had taken 3 rolls out of the 9″ x 13″ pan and placed them in a separate pan to bake.  Live and learn.

1.6.13 027

After the rolls bake for approximately 30 to 40 minutes (I recommend checking after 20 minutes and if they are browning already, cover with aluminum foil for duration of baking time) you flip the pan over (away from you) into prepared foil with upturned edges so you do not get caramel all over your counter top.  The caramel from the bottom of the pan coats the rolls in a beautiful golden brown and the scent is heavenly.

1.4.13 098

Alas, because I did not butter the sides of the pan and then stuffed a few too many in, my rolls did not come out the pan in an attractive manner.  They still tasted wonderful but were not so much photo-worthy so I am instead substituting with a photo of the rolls my aunt made at Christmas.  As they say, practice makes perfect…

Caramel Pecan Cinnamon Rolls (CoolRise Rapidmix Sweet Dough Recipe)

Dough:

  • 4 – 5 cups bread flour
  • 1 ½ tsp. salt
  • 2 packages active dry yeast
  • ½ cup (1 stick) soft butter
  • ½ cup granulated sugar
  • 1 ½ cups very hot tap water
  • 2 eggs at room temperature

Filling & Caramel:

  • ¾ cup (1 ½ sticks) butter
  • 1 ½ brown sugar
  • 1 ½ tablespoons cinnamon
  • ½ cup light corn syrup
  • ½ cup pecans, optional

Make dough:

Combine 2 cups flour, undissolved yeast, sugar & salt in large bowl (use pedestal mixer if you have one).  Stir well to blend and add softened butter.

Add hot tap water to ingredients in bowl.  Beat with electric mixer at medium speed for 2 minutes.  Scrape sides of bowl occasionally.

Add eggs and 1 cup more flour.  Beat with electric mixer at high speed for 1 minute or until thick and elastic.  Scrape sides of bowl occasionally.

Stir in remaining flour gradually with wooden spoon.  Use just enough flour to make a soft dough which leaves sides of bowl.  (I only used about 4 and ½ cups bread flour.)  Turn out onto floured board.  Round up into a ball.

Divide dough into two equal portions.  Knead 5-10 minutes or until dough is smooth and elastic

Cover with plastic wrap & then a dry towel.  Let rest 15-20 minutes and punch down.

Make pecan rolls:

Roll each ball into a 12” x 18” rectangle (approximate size).  Spread with 1 stick of softened butter and sprinkle with a mixture of ¾ cup of the brown sugar and all of the cinnamon.  Starting at the longest side, roll up the dough leaving the seam side down.  Using a sharp knife or twine, cut each roll about 1 ½ inches deep.

Butter sides of a 9” x  13” pan and then put 4 tablespoons of melted butter in the bottom of the pan, swirl light corn syrup over butter, and sprinkle remaining ¾ cup brown sugar on top.  Add whole or chopped pecans to the pan and then lay cinnamon rolls on top.  Lightly brush rolls with melted butter, cover loosely with plastic wrap, then a dry towel and refrigerate 2 to 48 hours.

Remove rolls from the fridge and uncover, letting them rise at room temperature for approximately 1 to 2 hours, or until nearly doubled in size.  Bake at 375 degrees for 30-40 minutes or until done (making sure the rolls aren’t doughy in the center).  Cover lightly with foil if they brown too quickly while baking.

Remove from the pan onto a large sheet of heavy aluminum foil with edges that have been turned up (to prevent hot caramel from spilling onto the counter).  Make sure to tip the pan away from you to prevent caramel from splashing on you.

kale and white bean soup

Posted in soup by

1.6.13 030

After all of the junk I ate over the holidays I decided I needed to atone for it in the new year and the first food that came to mind?  Kale.  It’s so good for you and I am actually quite a fan of it so it was not difficult to convince myself to seek out kale-based recipes.  Other foods that are good for you?  Carrots, white beans, garlic, and onions.  Check, check, check, and check.

1.6.13 007

Last week was very cold with temps in the single digits at night so soup sounded like an especially excellent idea and also an easy way to combine all of the aforementioned ingredients.

1.6.13 034

The recipe recommended adding kielbasa or other smoked sausage so I did, though the soup could easily be made vegetarian by omitting the sausage and substituting vegetable broth for chicken broth.  It would still be excellent with these changes though I am glad I used the kielbasa because it definitely added a nice smokey dimension to the soup and made it more hearty.

1.6.13 035

Another key ingredient that I have never once added to a soup before is a hunk of parmesan cheese rind.  It totally works.  It partially melted into the soup adding a salty creaminess though there was still a substantial chunk of cheese left after it was done cooking that I discarded along with the bay leaf.  This may be my favorite new soup and it was very simple to make.  Certainly it would have been a little healthier without the kielbasa and parmesan but overall I think the good far outweighs the bad and it’s definitely a good way to start the new year!

1.6.13 043

Kale and White Bean Soup (recipe found at www.epicurious.com)

  • 1 lb dried white beans such as Great Northern, cannellini, or navy
  • 2 onions, coarsely chopped
  • 2 tablespoons olive oil
  • 4 garlic cloves, finely chopped
  • 5 cups chicken broth
  • 2 qt water
  • 1 (3- by 2-inch) piece Parmigiano-Reggiano rind
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf (not California)
  • 1 teaspoon finely chopped fresh rosemary
  • 1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
  • 8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
  • 1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.

While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.

Cooks’ note: Soup is best if made 1 or 2 days ahead. Cool completely, uncovered, then chill, covered. Thin with water if necessary.