caramel sauce

Last weekend I went to dinner at a friends house and brought an apple caramel cake for desert. I nearly always experiment when I take deserts (if it turns out dismal I can always pick up something at the store) and this was the first time I made this apple caramel cake. I received adequate compliments, but the real star was the homemade caramel sauce. I five minutes you can have an incredibly easy, delicious sauce. There was more sauce than cake so I paired it with some vanilla ice cream.

Homemade Caramel Sauce

1 stick butter (1/2 c.)

1 c. brown sugar

1 t. vanilla (or maple) extract

1/2 c. half and half

Melt the butter over medium-high heat in a small saucepan. Add sugar and stir until melted. Add flavoring and whisk in half and half. Remove from heat. Reheat before serving.

roasted pumpkin seeds

One of the joys of using real pumpkin, as opposed to canned pumpkin, in the fall are the pumpkin seeds. I love having them roasted, although when I'm preparing them I'm never quite sure if it's worth the work. I make a savory version with chili powder but they are also good sweet or salty.

Roasted Pumpkin Seeds

pumpkin seeds, well rinsed and membrane removed

salt + pepper

olive oil

chili powder

Preheat oven to 350 deg. F. Select a baking dish or shallow cookie sheet that allows for one layer of seeds. Combine all ingredients and mix well. Bake in the oven - if the seeds were dried overnight cook for 10-15 minutes, if they are still fresh from the pumpkin cook for up to an hour or until crunchy. Be careful not to burn.

THE souffle

When first learning to really cook (beyond spaghetti) I started to hear about the difficulty of the souffle. It's right there in movies, books, and cooking shows and nearly impossible to get right! I'm here to dispel this myth, plus once you learn the technique you will know the basics for other dishes (i.e. béchamel, egg whites). Because of my fear, the first souffle I made (a spinach souffle) I referred heavily to the goddess Julia Child's (she writes the most specific instructions for any preparation) cookbook and I followed her instructions to a 'T'. Since then I am a bit more lackadaisical resulting in souffles that aren't as perfect looking, but still delicious tasting. Once you've mastered your first souffle you can apply the technique to the whole world of souffles ... fish, seafood, cheese, vegetable or desert.

If you have a well stocked kitchen then you won't need much special equipment, just a souffle dish, which are usually available for $6 at cooking stores (or much, much more). If your kitchen is not well stocked, you will also need a wire whisk or mixer, a small glass/ceramic mixing bowl and a wooden spoon. Basically banish all plastic cooking utensils for this dish.

Leek Souffle

4 T. butter

1 T. safflower oil

2 leeks, thinly sliced and well washed (white part only)

1 1/4+ c. milk

3 T. flour

4 eggs, separated

3 oz. Gruyere cheese, grated/crumbled

salt and pepper (traditionally white pepper for appearance but it does have a different flavor)

1. Preheat oven to 400 deg. F. Grease a quart souffle dish with 1 T. of butter (for drama, use a slightly smaller souffle dish with a foil/parchment collar). Heat the safflower oil and 1 T. butter in a small saucepan and cook the leeks over med-low heat for 4-5 minutes until soft but not brown.

2. Add milk and bring to a simmer, cover. Simmer for 4-5 minutes and strain liquid into a measuring cup. Set cooked leeks aside.

3. Make a béchamel: Melt 2 T. butter, stir in flour and cook for 1 minute, don't allow it to color. Remove from the heat. Add enough milk to strained milk for 1 1/4 c. Gradually stir milk into flour mixture to make a smooth sauce. Return to heat and bring to a boil, stirring constantly with wooden spoon. When thickened (about 3 minutes) remove from heat.

4. Cool slightly and add leeks and the beaten egg yolks.

5. Beat the egg whites (in the glass/ceramic bowl with wire whisk/beaters with very clean implements, add a dash of cream of tarter, if desired) until stiff and shining peaks form.

6. Using a large wooden spoon fold egg whites into the base, alternating with sprinkles of cheese. Pour into souffle dish and bake for 30-45 minutes until puffed and golden brown*. Serve immediately - to keep it from falling plunge serving fork and spoon into center of souffle (Julia's advice).

* Do not open and close oven repeatedly. Use a skewer or cake tester to confirm it is cooked all the way through (tester should come out slightly moist), most recipes say about 30 minutes but my experience (in multiple kitchens) is closer to 45 minutes, but ultimately it's up to you - wetter is creamier, but won't hold puff as long.

Serves: 4 (although it's best fresh, It's still tasty reheated, but not as pretty)

white bean and mustard green soup with ham

My box came with all sorts of delights this week (and perhaps a little more delightful because I've missed the past couple of deliveries due to travel) including mustard greens. A member of the cabbage family, they best sauteed or added to soups and should be used soon after buying. Because of mustard greens ability to extract heavy metals from soil (great removal technique) I suggest only using organic greens. This soup only used a portion of the greens, so I will be eating them in other incarnations too.

The soup is perfect for the coming on of winter with it's thick consistency and warmth. I used ham but turkey can substitute or eliminate the meat if you prefer. My favorite dried bean is the white bean which was a huge inspiration for this soup.

White Bean and Mustard Green Soup with Ham

2 t. olive oil

1 c. onion, diced

1 carrot, sliced

2 cloves garlic, minced

8 oz. baked ham, diced

1 t. dried thyme

2 bay leaves

4 c. cooked white beans, rinsed and drained (1 lb. dried beans or 2 cans of pre-cooked beans)

4 c. chicken stock (or preferred)

4 c. chopped fresh mustard greens, washed and dried (leaves only, not stems)

salt + black pepper, to taste

grated parmesan cheese, to garnish/serve

1. Heat oil in large stock pot over medium heat. Add onion and carrot and saute for 3 minutes, until soft. Add ham and garlic and cook another 2 minutes. Stir in thyme and bay leaves, then add beans* and broth. Bring mixture to a boil. Reduce heat, partially cover pot, and simmer for 20 minutes. Remove and discard bay leaves.

2. Add mustard greens and simmer until slightly wilted, about 1 minute. Remove from heat and season with salt and black pepper. Serve with grated parmesan. Bon appetite!

*dried beans: during last 30-60 minutes of cooking add salt, pepper, onion, garlic and bay leaves to flavor the beans. Adjust these ingredients in final recipe if necessary (I didn't, though).

snippy doodles

In a seemingly desperate state of needing something sweet I scoured my recipes to see what I could make with my limited ingredients (nearly out of flour and brown sugar) and came across this 'snippy doodle' recipe. It is light and fluffy and would be spectacular with some fresh pressed apple cider!

Snippy Doodle

Cream:

2 T. butter

2/3 c. suar

Sift together:

1 c. cake flour (I used all-purpose)

1/8 t. salt

1 t. baking powder

1 t. cinnamon

Mix:

1/2 c. milk

1 egg, well-beaten

Alternately add dry ingredients and egg mixture to creamed mixture. Spread thinly in a wax paper lined 9"x13" pan. Bake in 350 deg. F oven for 15 minutes. Sprinkle with sugar (about 1 T.) and continue baking for 10 minutes. Cut in squares. Serve warm or cooled. Yield 18 bars.

bread with jam

Bread with jam is something I can eat at all hours of the day, which is precisely why I don't keep it on hand. When a friend gifted me a pot of homemade oregon plum jam I knew I had to make some homemade bread or biscuits. I made this basic white bread and continued the spirit of the jam and passed on the mini loafs to friends.

Basic White Bread

2 pkg dry yeast

2 c. warm water

2 T. sugar

2 t. salt

2 1/2 T. butter

5 1/8 - 6 c. flour

Dissolve yeast in water; add sugar, salt, and butter. Mix flour in a little at a time (all may not be needed). Knead 8-10 minutes. Let rise until double; punch and put in 2 loaf pans. Let rise till double (about 30 min.). Bake at 400 deg. F for 20 minutes.

note: 1 loaf = 3 mini loafs

acorn squash

Lucky me! When I was back home a friend shared the spoils of her garden and then I carted them back to the pacific northwest. She gave me a couple of pie pumpkins, four acorn squash, and six heads of garlic. Yummy, yummy, yummy in my tummy, tummy, tummy. I just got back two days ago and I've already baked the first two acorn squashes and eaten the first three halves. I usually eat it on the 'half-shell' with something sweet inside - apple sauce with cinnamon & raisins, cinnamon & sugar, or real maple syrup & butter. These toppings can be so sweat it's like having desert. This half I ate with a couple of scrambled eggs for lunch.

(I've decided to try some more savory versions of squash this fall ... if any are a success I'll share them with you).

Baked Acorn Squash

preheat oven to 400 deg. F

Cut squash in two and remove seeds. Arrange squash, cut side down in a shallow baking dish. Fill dish with water until it reaches about 1/4" (you might want to do this in the oven if your dish is particularly shallow). Bake squash for 15 minutes, or until tender. Turn squash over and fill cavity with apple sauce, raisins, and cinnamon mixture. Bake until warmed through. Serve.

* I usually make several at once and store in the fridge, they make good leftovers reheated in the microwave. For sack lunch, either take 'as is' or scoop out into another container.

oktoberfest

The weather has turned from the indian summer we were enjoying the northwest to something more typical of this time of year: overcast and rainy. The weather suggests a change in diet and sausages are sounding awfully appetizing (I don't like all sausages, but am developing a taste for them). I also just returned from vacation and needed to pick up something easy at the grocer's as I returned to town that was easy because I was exhausted (lots, lots of driving). I was looking for the chicken apple sausages (yum!) when I didn't find them I decided to try bockwurst because they reminded me of boudin white sausages. Both are white and made with pork. In Belgium boudin (white or black) is served with apple sauce so I also bought a sugar-free jar. The package of Bockwurst says to serve with red cabbage or potatoes (and mustard, of course) and I decided to first serve with potatoes (I had a few fingerlings left from before my travels). My next sausage will be with apple sauce. It's a perfect fall meal.

back from visiting family

Sorry little blog, I've been neglecting you - life got in the way. I'm back now and will be posting more soon!

chana punjabi

You already know that I love Chickpeas, so it should be no surprise that I love this recipe for Chana Punjabi. A friend sent me the recipe (as posted in the NY Times) months ago. Despite all appearances of deliciousness, it was the beginning of the summer and each week I was busy eating my CSA box and never seemed to find time to make this dish. The last several days have been rainy and winter-like and I decided this was the time (also I have a 3.5 lb. bag of dried chickpeas). I chopped, stirred, and simmered this yesterday and fell in love. Yum. Yum.

Chana Punjabi

1 T. safflower oil

1 onion, chopped

2 t. garlic, minced

1 t. ginger, minced

1 red chili, chopped (or other as desired)

1 can diced tomatoes (or 2 fresh large ones)

1 1/2 t. paprika

1 t. sea salt, or to taste

1 t. ground coriander

1/2 t. garam masala

1/4 t. turmeric

1 t. lemon juice

1 1/3 c. dried chickpeas, soaked overnight (or 2-15 oz. cans, rinsed)

2 T. cilantro, minced

cooked rice for serving

1. In a medium saucepan over medium-low heat, heat oil and add onion. Saute until translucent, about 5 minutes. Add garlic ginger and chili, and saute until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 c. water. Cover and cook for about 5 minutes. Remove from heat.

2. Puree mixture with hand blender in pot until smooth. Return to pan and place over medium heat. Add spices (paprika, salt, coriander, garam masala, turmeric) and lemon juice. Add pre-soaked and rinsed chickpeas and bring to boil. Reduce heat to low.

3. Start to prepare brown rice for serving.

4. Cover and simmer until sauce is thick and chickpeas are soft (45 min-1 hour). Stir pan periodically and add water (up to 1 1/2 c.) to prevent burning. When ready to serve remove lid and reduce sauce until it's thick (if not already). Stir in cilantro. Adjust salt. Serve with cooked rice

Serves: 2- 4

eggplant steaks

I usually eat eggplant in a partnership with tomatoes, and although I love this combination, it's nice to try another option. These were moist and not greasy (an issue with eggplant as it will absorb fat faster than a french fry) and I imagine especially good on a grill (sadly, I'm grill-less so broiler for me). If it's not rainy were you are (unlike here) this will make a good labor day bbq option. Happy Labor Day!

eggplant steaks

1 T. canola oil

1" fresh ginger, roughly chopped

2 cloves garlic, finely chopped

1 t. red chili flakes

1/2 c. hoisin sauce (~8 oz. jar)

1 T. rice wine vinegar

1 T. soy sauce

1 med. eggplant, ends trimmed and cut into 1/2" thick slices, lengthwise

6 T. olive oil

sea salt & freshly ground pepper

fresh cilantro, to garnish

Heat oil in a small saucepan over medium heat. Add the ginger, garlic, and red chili flakes and cook until soft, 3-4 minutes. Remove from the heat and whisk in the hoisin sauce, vinegar and soy sauce until combined.

Heat broiler* to high. Use cookie sheet or dish (cover with foil for easier clean-up) and brush eggplant with olive oil and season with salt & pepper. Cook in dish for 4-5 minutes. Brush with glaze and turn over, cooking for another 3-4 minutes. Remove and brush with remaining glaze. Garnish with chopped cilantro.

* alternatively, you can also grill the eggplant

note: adapted from recipe circulated by my CSA

pasta roma

As a high-school exchange student I was introduced to all sorts of new foods (and, well, everything). One of my host-moms, italian by birth and culture, has lived most of her life in Belgium. She is the most delightful cook and introduced me to pasta roma. She always used fresh pasta and would cook it for my Wednesday lunch (half day at school) and I loved it. I haven't made it in awhile, but just made it for lunch.

Pasta Roma

olive oil

garlic, crushed

parmesan cheese

pasta (traditionally fettuccine)

Mix olive oil and garlic and heat in microwave for 20 seconds. Be careful not to fry the garlic, if you do throw out and start again. Add drained pasta to sauce and mix. Dress with fresh parmesan cheese and, if desired, add tomatoes, red pepper flakes, parsley or basil. Enjoy!

lemon mustard dressing

Salad dressing is a great intro food to cooking. They are easy to make and because they are so flavor rich you really notice your effort. I started regularly making my own dressing in college and always get compliments on them. You just need a few condiments to start making dressings ... which is especially shocking when you look at the ingredient list of your favorite store bought dressing. It probably has at least 15 ingredients, most of which you don't recognize and of the ones you do recognize are sugar and salt and cheap oil.

Lemon mustard dressing

4 cloves garlic, crushed

2 t. wholegrain* mustard

1 lemon, zested and juiced

1/4 c. extra virgin olive oil

sea salt and freshly ground black pepper

Mix garlic, wholegrain mustard, lemon zest, lemon juice and salt & pepper. You can add the olive oil to this mixture or to emulsify (therefore the dressing won't separate and seems creamy) grab a whisk (I have an attachment on my hand-blender) and slowly pour the oil into the dressing while constantly whisking (why the electric whisk is so handy). Pour the dressing into a saved jar and refrigerate.

Notes: If the dressing is oil rich, it will solidify in the fridge (this dressing doesn't) so pull out when you start making dinner and it will be ready by dinnertime.

* wholegrain mustard is a mustard with whole mustard seeds - you'll find it with the other mustards.

dried chickpeas

Chickpeas (aka Garbanzo beans) are one of those foods that I eat in cycles: a bunch and then a break. Right now I'm eating a bunch (and have a potful on the stove), besides being tasty they are very high in protein. A few years ago I heard that dried chickpeas are so much better than canned (which isn't surprising since that's true of all dried beans) and since then I've looked for them. The healthy food and local grocers I frequent didn't carry them, nor the mass grocers, and then one sunny day at the farmers market I saw bins of dried beans. I bought a pound and haven't seen them at the market since, but luckily I found them at another grocer (Fred Meyer). Their prep is similar to other dried beans and they aren't slimy as the canned ones tend to be. I've been eating them cold, sprinkled with chili powder.

spicy kale and white bean soup

Soup is one of the easiest genres of food to throw together - maybe that's not really true (salads, anyone?). Sometimes I use another recipe as a guide, but once you pick up the concepts, it's pretty easy to rummage around the fridge and pantry and come up with a soup.

This was a bit of a rummage - kale, carrots, and squash? I always have garlic and onions in the pantry and broth in the freezer .. I was out of white beans so when I went to the store I picked up a couple of pounds. When I was at the store I picked up a loaf of fresh organic bread - always a great accompaniment to soup.

Kale and white bean soup:

olive oil

1 onion, sliced

garlic - lots, whole or large chop

1 c. chopped carrots

1 lb. white beans, soaked and cooked

6-8 c. vegetable stock

1 bunch kale, washed and chopped

1 med yellow squash, sliced

salt & pepper, to taste

1+ T. chili powder

Heat olive oil over medium heat and add onion. Cooked until translucent and add carrots and garlic. Cover and sweat the carrots for 10 minutes. Add white beans and vegetable stock. Bring to a boil and cook for 5 minutes. Add kale. Cook for another 5 minutes, or until it is tender. Add the squash and spices (as desired). Add more stock/water as needed.

Serve with red pepper flakes or jalapeno cheese. Enjoy!