Kid Chef Holiday Giveaway & Edible Gifts

It's been a terrific year empowering young folks in the kitchen. Happily, Kid Chef is actually making a mark on people of all ages, giving countless people new adventures in cooking! To celebrate, my publisher is hosting a special holiday giveaway…. It's the perfect gift for the kid on your list who loves to cook. 

*Feed your Kid Chef's Curiosity* Giveaway: order your young one - or another budding chef in your life - a holiday copy of Kid Chef and be entered to win a kid-friendly cooking kit, complete with BPA-free mixing bowls, measuring cups+spoons, kitchen timer, and a kid-size chef's apron. Click here for all the details. When you place your order and forward confirmation, you’re automatically entered to win! Giveaway ends this Saturday, December 17th, at 11:59pm EST. Good luck and happy cooking!

For this holiday season, I am sharing good food with family and friends, with the understanding that handmade and delicious makes all hearts full. 

For some lucky folks, I made membrillo - aka quince paste - using my friend Leda Meredith's recipe. 

In late summer, I infused a nice brandy with local wild black cherries. I made dark chocolate truffles and added some of the fragrant liqueur while mixing together these heady treats.

The great thing about both of these edible gifts is that they'll keep in the refrigerator for a while. Which means, in the midst of the rest of holiday plans and prep, you can parcel the process into manageable bits, making truly wow-factor gifts without coming up depleted. It's a win-win for everyone… :)

Membrillo
makes enough for 9 x 11 pan

3 1/2 pounds quinces
2 pounds granulated sugar

Wash and peel the quinces, reserving the peels. Core them, adding the cores to the reserved peels. Chop the remaining quince into approximately 2-inch chunks. Tie the peels and cores up in cheesecloth or in a clean muslin bag.

Put the chunks of quince and the bundle of peels and cores into a large pot. Add water to cover by approximately 1 inch. Bring to a boil over high heat. Reduce heat and simmer for 1 to 1 1/2 hours until the quince chunks are mushy-soft.

Remove and discard the bundle of peels and cores. Strain the remaining cooked quince through a very fine meshed strainer or a double layer of cheesecloth set in a colander (you can use the liquid that strains out to make quince jelly). Leave the quince to strain for 1-2 hours.

Puree the strained quince mash in a food processor or run through a food mill. Weigh or measure the puree, then transfer it to a large pot. Add an equal amount by weight of granulated sugar.

Cook over low heat until very thick, approximately 1 1/2 hours. Stir constantly initially, to dissolve the sugar, and frequently after that. 

When it is done the quince paste will stick to a wooden spoon, and if you drag the spoon over the bottom of the pot it will leave a rut that does not fill in immediately with the quince. Be careful towards the end of the cooking time to stir often, so that it doesn't burn.

Lightly grease a 9 x 11 inch baking dish. Spread quince paste in the dish, smoothing the surface with the back of a spoon. It should be about 1 1/2-inches thick. Let the paste cool in the baking dish.

Dry the paste in your oven at the lowest setting, not higher than 125F/52C, for 8 hours or overnight. If your oven doesn't go this low, prop its door open with a dishtowel or the handle of a wooden spoon. 

The surface should be glossy, not sticky to the touch. Place the quince paste in its baking dish into the refrigerator for 2 hours. Run a knife around the edges. Invert the quince paste onto a plate or sheet of parchment. Cut into small blocks and securely wrap in cellophane or parchment paper, and store in a sealed container in the refrigerator for up to 3 months.

Black cherry brandy-infused chocolate truffles

makes 30-40 truffles

1 lb semi-sweet or bittersweet chocolate disks or chips (62% cacao or higher), or a block chopped into small pieces - I used Callebaut1 cup heavy whipping cream
3 tbsp brandy or liqueur of your choice (Gran Marnier, Luxardo, and Poire Williams are all good) - if you want to infuse, allow at least a month for the infusion to meld, up to 6 months
unsweetened cocoa, for dusting
1/2 tsp kosher salt

Place the chocolate disks or pieces into a mixing bowl. 

In a small saucepan, bring the cream, brandy (or other liqueur), and salt to a simmer, stirring and scraping down the sides occasionally. Pour mixture over the chocolate and let sit for 5 minutes. 

Fold the cream and chocolate into each other, until uniform and silky. Refrigerate for 1 hour or until slightly firm, then, using a melon baller, scoop ganache into rough spheres. Refrigerate the lot, placed on a parchment-lined baking sheet, for 30 minutes-1 hour, then quickly roll them (so that they do not melt) between your palms to even their shapes. 

Place enough cocoa to easily coat the truffles in a small shallow bowl. Roll truffles around through the cocoa, then tap each lightly to free any excess. Refrigerate again, layers separated by parchment, in a sealed container until gift-giving time, and at that time, bring to room temperature.

Merry Christmas, Happy Hanukkah, Happy Kwaanza. Give time to slow down, even if only a day or two, and enjoy your family and loved ones. By so many an account 2016 has been a rough one, but it doesn't make the precious nature of our time any different. See you in 2017! xxx

Savory Crostadas and The Perfect Aioli

I've been baking this season's bounty into lots of delectable galettes and crostadas, i.e. free-form pies.

The tender crumb of buttery crust - recently flecked with citrus or parmesan and black pepper - perfectly cradles sweet or savory fillings. My impulse of late is almost an automatic, "oooh that would be great made into a galette!" You can see why….

One of yesterday's projects was to use the second disk of dough I'd made when prepping the tomato-olive-scape crostada, which - thank you all! - was very loved on Instagram. 

For the broccoli galette, I devised a base layer of barely-steamed waxy potato slices, mascarpone smeared over the potatoes (heavily seasoned with black pepper and garlic, grated on a microplane), and piled on top of that, delicate broccoli stems which I'd harvested while at Seven Arrows last week, where I've been making some time to help out with the huge work that is the season's planting and harvesting.

The dough itself is magic. It is made particularly pliable with the addition of a goldeny yolk egg - also thanks to Farmer Meg and her sweet, plucky free roaming hens. 

I use this dough often and modify the add-ins (citrus zest/ cheese/ herbs/ black pepper/ etc) depending on what I plan to make.

After thoroughly enjoying how folks responded upon seeing this creation, my week got even better when "proper bad-ass LA made aprons" co. Hedley and Bennett decided to share it, too. 

Which - I am reminded of an important aside - Saveur Magazine is holding their annual Blog Awards *right now* and have created a new category for Best Food Instagram. I pour my heart into Instagram every day and would very much appreciate your nomination! Here is the link to vote - you can do so as often as you like, until July 18th. -> http://lickingtheplate.com <- Best Food Instagram - yippeeee!

Okay, back to the tarts…. ;)

Made with the same parmesan-black pepper-flecked dough, this tart has a base layer of goat cheese I'd made from milk brought home from Seven Arrows' Farm, and seasoned with herbs, boursin-style.

After a good schmear of that onto the pastry (to help the crust from becoming soggy from the juicy tomatoes) I placed tomato slices on top, then studded the surface with torn olives. I had Kalamatas; use whatever you have, in the directions of something deeply savory. 

Before folding the pastry onto its contents I scattered thinly sliced garlic scapes for a little more punch, and then as I folded, sealed the pastry seams with beaten egg.

This crostada was quite easy to make once the dough had been prepped. Plan the time to make the dough, because the results are completely worth it.

Tomato, olive, garlic scape crostada

for the dough
1 1/2 cup AP flour
1 cup whole wheat flour
1 tsp kosher salt
2 sticks butter, cut into small cubes, freezer cold
1 pasture-raised egg
2 tbsp cider vinegar plus 4 tbsp ice water
1/4 cup Parmiggiano-Reggiano, finely grated
lots of freshly cracked black pepper

for the filling
3-5 tomatoes, depending on their size, sliced into rounds
1/4-1/3 cup goat cheese, boursin, etc.
a handful of pitted olives, torn into halves
2-3-inch segment of a garlic scape, sliced thinly
extra virgin olive oil
sea salt and freshly cracked pepper

1 pasture-raised egg, lightly beaten, for brushing onto pastry

Stir together all dry ingredients in a large bowl - flours, salt, grated cheese, black pepper.

Using a pastry blender, cut in the butter, just until pea-sized bits remain. Add the egg and cut in to incorporate. Drizzle in vinegar-water mixture a little at a time, cutting the liquid into the dough, pausing to check and see if dough holds together when squeezed between your fingers. Use only as much as needed for the dough to come together.

Empty dough out evenly onto two large segments of cellophane. With your hands underneath, use opposite diagonal ends of the cellophane to press dough together, into a solid mass. Seal dough in cellophane, then pat into a disk. Repeat with second batch.

Refrigerate dough for at least 20 minutes to allow it to mellow. Remove it 5-10 minutes prior to rolling out. Makes two crostadas, one top+bottom crust pie, or, freeze the second disk (as I did), wrapped in cellophane and foil, then placed inside a resealable bag, for up to three months.

Unwrap dough and sandwich between two sheets of lightly floured parchment paper. Roll out into a circle, 1/4-1/8-inch thick. Transfer pastry to a sheet pan and refrigerate at any point during this process, if it becomes smeary (aka not cold enough).

Peel away the top layer of parchment and begin: leave a 1 1/2-2 inch border and slather on the goat cheese or boursin, followed by the tomato slices. Nestle olive pieces around, and then scatter surface with sliced scapes.

Season the whole thing with freshly ground pepper and a light drizzle of olive oil, then crimp the pastry over the fillings, brushing the seams with egg wash and pressing to seal. Evenly brush the pastry surface with egg wash, then chill for at least a half hour, so that it retains its shape once in the blazing hot oven.

During this time, preheat oven to 425 degrees, with oven rack positioned in the bottom third. Transfer chilled crostada to the oven and bake until cheese bubbles and crust is deeply golden, about 40 minutes. I like to check about halfway through to rotate the pastry for even browning.

When ready, use the sheet of parchment to slide finished crostada to a wire rack to cool. This delightful tart can be enjoyed hot, cold, or at room temp. Perfect for brunch, dinner, or your next picnic.

Broccoli, potato, and garlicky mascarpone galette
2 waxy potatoes, such as Yukon gold, peeled and sliced
4 oz mascarpone
2-4 cloves garlic, depending on your taste
1 handful thin broccoli stems, or 1 head broccoli, cut into thin florets
sea salt and freshly cracked pepper
good olive oil, for drizzling
buttermilk, for brushing

Use the same pastry recipe for this galette.

Lightly steam broccoli until stems turn bright green. Shock in an ice water bath. Briefly steam the potato slices, enough to soften.

Use a microplane to finely grate your preferred amount of garlic into a small bowl (or mince it with a knife and transfer). Add mascarpone, season with salt and pepper, and stir to combine. Set aside.

Roll out pastry as detailed in the tomato crostada recipe. As above, pastry should be transferred on its parchment paper onto a baking sheet once you are ready to make the galette.

Pat potato slices dry and arrange in a concentric circle leaving a 1 1/2-inch border, and slightly overlapping them as you go, as your base. Slather mascarpone onto potatoes. Drain and shake broccoli dry (or pat dry with a tea towel). Measure and cut broccoli into lengths so that when arranged onto the pastry, their florets meet in the center (or, as you like - feel free to get creative). I had enough to make two layers of broccoli; consider which stems are most attractive as you make yours and save them for the top layer.

Fold dough onto fillings, painting the seams with a little buttermilk and crimping to seal, until the galette is complete. Paint buttermilk evenly onto pastry and refrigerate for at least 1/2 hour (or freeze for 15 minutes).

For this preparation I transferred the cold galette onto my pizza steel, which I'd placed to preheat in the oven. The results worked out quite well. If you have a stone or steel, I'd recommend doing the same! Bake with similar timing/attention as for the tomato crostada.

I was extremely pleased with how this broccoli galette turned out and will definitely be making it again! If you make it too, please let me know what you think. ;)

---------------------------------------

Another recent, vocal request has been for my aioli. I made a caper version for my Anthology column some time back, paired with aromatics-poached salmon. I referred to that recipe, minus the capers, for a recent dinner party. I served it with all manner of steamed and crunchy veg that night and was so present to my guests, I forgot to document the evening (!!).

Here is a plate of leftovers we devoured, the morning after.

And, more of the richly hued leftovers (which you could say I didn't mind having extras of), slathered onto quick & easy pan roasted fish - a seriously great recipe unto its own and included in my new book, Kid Chef. This unexpectedly delicious meal made for an incredible midday interlude.

Perfect Aioli

4 pasture-raised egg yolks

1-2 cloves garlic, finely grated on a microplane, or minced

a pinch of kosher salt

juice from half a lemon

grapeseed oil and good olive oil, to emulsify 

Rest a small mixing bowl onto a tea towel draped over a pot of similar size. This helps the bowl stay put so you can use both hands. 

Whisk together the egg yolks, salt, and garlic. Squeeze a little lemon juice and whisk again. In the thinnest stream, drizzle grapeseed oil as you whisk continuously. You'll add about 1/4 cup or so, stopping at intervals to make sure the mixture has emulsified. Keep whisking! The mixture should thicken; when ready, the aioli should appear plump. 

Add the olive oil now, again in the thinnest drizzle. Add about 1/8-1/4 cup, whisking continuously. Cover with plastic wrap and refrigerate until ready to use.

My Cookbook: Kid Chef, Available for Pre-Order Now! Plus Special Occasion+Weeknight Recipes, and My Latest with NYT

Blackberry+currant baked-in variation of the Kid Chef brownies

I have been absent. Almost 5 months ago now, I moved long distance, back to the north - a whole story unto itself. And while doing so, I wrote a book. And cooked, styled, and photographed it. Kid Chef: Healthy Recipes & Culinary Skills for the New Cook in the Kitchen, is a fully-fledged thing, about to make its debut in the world. And it's available for pre-order now! Order your copy, here.

I am incredibly proud of what this cookbook has become in the months my editors and I have spent, poring over details, asking questions, refining page-after-page-after-page. It is going to be one of those cookbooks that serves as a real resource for kids and grownups alike, packed with accessible and fantastically delicious recipes. I cannot wait to see what you think.

I am offering the first 300 people who pre-order, signed prints like these, these, and these. Please email me or DM me on Instagram your address, and I'll send them your way! Thank you so very much.

The colorful crunch salad

A sweet moment for sweet peeps

The making-of shot of a long-time favorite….

I cannot believe the enormity of creating the book is now behind me. That reality, and the question, "what'll I do now?" is settling in…but, this is just the beginning! Because, kids and adults everywhere will soon know about Kid Chef and be able to use it in their own lives. Wooohoooo!!!

Please share your family's stories cooking from Kid Chef, by using the hashtag #kidchefcookbook on Instagram, Twitter, and Facebook. As the community unfolds, we'll have lots of sharing and connecting to do!

…………………………………………

In regular day-to-day eating, I spontaneously come up with food to feast on and post it regularly to Instagram. It happens so frequently it is difficult to carve time to post each and every recipe here, especially when I often feel like I'm "just throwing things together."

Repeatedly asked what kind of food I like to cook, I have a hard time defining it because I just want to eat fresh, great food. Does that make sense? The Feedfeed gang requested a few recipes, and because they were either particularly delicious or simple to make, I wanted to be sure to share them. 

With so much beautiful cauliflower in the markets this past autumn, I made quite a number of cauliflower-centric recipes.

One day I had a small epiphany while searching for something new and easy to produce that would deliver big flavor. I definitely found it with this seared cauliflower steak.

I made these pizzas over Valentine's weekend, using a combination of cooked-in-advance and store-bought elements. 

The various toppings made a verifiably *wow* pair of pies, with just little prep work to do before popping the pizzas into the oven. Worth doing on a regular basis for anyone with a busy schedule and foodie interests!

One of my favorite ways to eat is to wilt a giant bunch of greens, and either pick from it over the following days, or eat the whole pile at once.

Flecked with deeply flavorful aromatics, this kind of eating is not only simple and fast, but also truly delicious, and of course, good for your health. This version was an almost-midnight creation, thrown together on a night shortly after we moved, when I needed veggie sustenance.

Barely-done brownies

Makes 6-8

Ingredients

4 free-range eggs

1 1/3 cup light brown sugar

1 cup AP flour

1 ½ sticks pastured butter, cut into cubes

12 oz good semi-sweet dark chocolate, such as Callebaut, chopped

Seeds removed from ½ a fresh pomegranate, for topping

Preheat oven to 350°. Using a double boiler, melt half the chocolate and all the butter. Be careful and maintain just a bare simmer so the water doesn't bubble up into the top saucepan, or it will ruin the chocolate. Once melted, remove pan from hot water bath, wipe the bottom of the chocolate pan with a dry dish towel to ensure no drips, stir butter-chocolate mixture together and set aside.

Line an 8-inch square or rectangular baking dish with parchment long enough that paper extends beyond edges by at least 2 inches on all sides.

In a large bowl, use a fork or hand mixer to thoroughly combine the eggs, sugar, and flour. Add the slightly cooled melted chocolate mixture and the remaining portion of chopped chocolate, stirring to combine all.

Pour mixture into pan. Bake for 30 minutes or until a skewer comes out almost clean. If you agitate  the pan the center should jiggle just a a bit. Cool brownies on a wire rack for 10 minutes in the pan, then use the parchment tabs on either side to lift pastry out.

Cut brownies into squares and scatter pomegranate seeds on top. Enjoy the delicious combo of still-molten chocolate & tart, juicy pomegranate....

Sautéed collards with lemon and aleppo pepper

1 bunch organic collards or other dark leafy greens, stems cut from leaves and finely chopped, leaves coarsely chopped
2-3 cloves garlic, finely grated on a microplane
zest and juice from 1 organic lemon
1/2 tsp aleppo pepper, or to taste
olive oil, for sautéing
sea salt

Heat a large cast-iron skillet over medium heat. When hot, drizzle enough olive oil to coat the pan. Add collard stems and sauté for 3-5 minutes, stirring occasionally.

Add the chopped leaves and stir to combine. Sauté for 3 minutes, stirring occasionally, then add the garlic and stir again. Season the mixture with salt, the aleppo, and lemon juice and stir. Once the leaf membranes have softened, remove from heat and taste; adjust seasoning if needed.

Transfer to plates or a serving platter and eat immediately.


Seared cauliflower steaks with pink peppercorns and crème fraîche

1/2 head cauliflower, cut into slices 1/2-inch thick
olive oil, for pan frying
sea salt
pink peppercorns, to taste
crème fraîche, for dipping

Heat a large cast-iron skillet over medium-high heat. When it is hot, drizzle enough oil to coat the pan. Arrange cauliflower cross-sections to fit, and sear, rotating the pan or cauliflower slices for even browning, and adding more oil as needed. A good crust needs about 8 minutes or so overall, on each side.

Lower heat if needed, and using tongs and/or a thin spatula, turn to the second side, keeping the florets as intact as possible. Repeat with the second side and the remainder of the slices, transferring the cooked steaks to a serving platter or plates.

To serve, sprinkle with sea salt and scatter pink peppercorns, gently crushing them between your fingers as you season. Serve alongside a dollop or two of crème fraîche and dig in. 


Valentines' pizzas 

You can combine the elements in any way you like, or swap out with locally available ingredients. Here is what I did:

1 store-bought whole wheat pizza dough, divided and formed into balls on a well-floured work surface, cut ends tucked underneath, and rested under a damp tea towel for 30 minutes

for the meat pizza
5-7 slices prosciutto, torn
1 cup King trumpet mushrooms, sliced and sautéed
1 cup chopped, cooked leeks
1/2 cup shredded Fontina cheese
quills from one rosemary sprig

for the veg pizza
3 tbsp roasted tomatoes in olive oil
5 Chinese chives, cut into 2-inch segments
1 cup King trumpet mushrooms, sliced and sautéed
3 roasted artichokes, cut into cross-sections
1/3 cup shredded Fontina cheese
1/3 cup finely shredded Parmigiano-Reggianno

red pepper flakes, to taste

Place a pizza stone on the middle rack and preheat oven to the highest setting for 45 minutes.

On a well-floured overturned baking sheet, shape dough into at least a 12-inch round, or thereabouts. Do so by making an indent with your fingertips - lined up together - 1/4-inch from the edge, all the way around. Gently stretch the dough between your hands. Make sure the entire surface is about the same thickness and lay it onto the baking sheet.

Layer toppings, beginning with the leeks, followed by mushrooms, then the meat, fresh rosemary, and lastly, the cheese. I have successfully transferred the uncooked pizza to the screaming hot stone in the oven, but for a less stressful experience (and if you do not own a pizza peel), I recommend using potholders and bringing the stone out, swiftly and carefully sliding the pizza onto it by pulling its edge while tilting the baking sheet to help it slide, and then quickly replacing pizza-on-stone back into the oven.

Cook for 10 minutes, or until crust is golden and charred in spots, and cheese is melted and bubbling. Remove pizza from the oven, cut into wedges, sprinkle with red pepper flakes, and eat at once.

Repeat the same for the veg pizza: layer first the roasted tomatoes, then the mushrooms, followed by artichokes and chives, and finally, the cheeses, and cook it as you did the first.


……………………………………

In other recent projects, I always love producing with my team at the New York Times. These stories have been out for a bit, but they are no less delicious than when I made them.

This was a beautiful Page 1 story: another fantastic preparation for the humble cauliflower…. It was so good, I've added it to my repertoire.

I also produced this piece, which goes to show you that blogging, wherever you are, and sharing delicious recipes, pays off. This recipe is from a wee town in Mississippi, and now, it is a famous crock pot roast. I made many tasty meals from this project. 

Lots of goodies all-around. I am so happy 2016 is off to this bright start and I cannot wait to see what's around the corner. Good food, no doubt. ;)

Have a delicious weekend, dear ones!

My Cookbook: Kid Chef, Available for Pre-Order Now! Plus Special Occasion+Weeknight Recipes, and My Latest with NYT

Blackberry+currant baked-in version of the brownies in my cookbook

I have been absent. Almost 5 months ago now, I moved long distance, back to the north - a whole story unto itself. And while doing so, I wrote a book. And cooked, styled, and photographed it. Kid Chef: Healthy Recipes & Culinary Skills for the New Cook in the Kitchen, is a fully-fledged thing, about to make its debut in the world. And it's available for pre-order now! Order your copy, here.

I am incredibly proud of what this cookbook has become in the months my editors and I have spent, poring over details, asking questions, refining page-after-page-after-page. It is going to be one of those cookbooks that serves as a real resource for kids and grownups alike, packed with accessible and fantastically delicious recipes. I cannot wait to see what you think.

I am offering the first 300 people who pre-order, signed prints like these, these, and these. Please email me or DM me on Instagram your address, and I'll send them your way! Thank you so very much.

The colorful crunch salad

A sweet moment for sweet peeps

The making-of shot of a long-time favorite….

I cannot believe the enormity of creating the book is now behind me. That reality, and the question, "what'll I do now?" is settling in…but, this is just the beginning! Because, kids and adults everywhere will soon know about Kid Chef and be able to use it in their own lives. Wooohoooo!!!

Please share your family's stories cooking from Kid Chef, by using the hashtag #kidchefcookbook on Instagram, Twitter, and Facebook. As the community unfolds, we'll have lots of sharing and connecting to do!

…………………………………………

In regular day-to-day eating, I spontaneously come up with food to feast on and post it regularly to Instagram. It happens so frequently it is difficult to carve time to post each and every recipe here, especially when I often feel like I'm "just throwing things together."

Repeatedly asked what kind of food I like to cook, I have a hard time defining it because I just want to eat fresh, great food. Does that make sense? The Feedfeed gang requested a few recipes, and because they were either particularly delicious or simple to make, I wanted to be sure to share them. 

With so much beautiful cauliflower in the markets this past autumn, I made quite a number of cauliflower-centric recipes.

One day I had a small epiphany while searching for something new and easy to produce that would deliver big flavor. I definitely found it with this seared cauliflower steak.

I made these pizzas over Valentine's weekend, using a combination of cooked-in-advance and store-bought elements. 

The various toppings made a verifiably *wow* pair of pies, with just little prep work to do before popping the pizzas into the oven. Worth doing on a regular basis for anyone with a busy schedule and foodie interests!

One of my favorite ways to eat is to wilt a giant bunch of greens, and either pick from it over the following days, or eat the whole pile at once.

Flecked with deeply flavorful aromatics, this kind of eating is not only simple and fast, but also truly delicious, and of course, good for your health. This version was an almost-midnight creation, thrown together on a night shortly after we moved, when I needed veggie sustenance.


Sautéed collards with lemon and aleppo pepper

1 bunch organic collards or other dark leafy greens, stems cut from leaves and finely chopped, leaves coarsely chopped
2-3 cloves garlic, finely grated on a microplane
zest and juice from 1 organic lemon
1/2 tsp aleppo pepper, or to taste
olive oil, for sautéing
sea salt

Heat a large cast-iron skillet over medium heat. When hot, drizzle enough olive oil to coat the pan. Add collard stems and sauté for 3-5 minutes, stirring occasionally.

Add the chopped leaves and stir to combine. Sauté for 3 minutes, stirring occasionally, then add the garlic and stir again. Season the mixture with salt, the aleppo, and lemon juice and stir. Once the leaf membranes have softened, remove from heat and taste; adjust seasoning if needed.

Transfer to plates or a serving platter and eat immediately.


Seared cauliflower steaks with pink peppercorns and crème fraîche

1/2 head cauliflower, cut into slices 1/2-inch thick
olive oil, for pan frying
sea salt
pink peppercorns, to taste
crème fraîche, for dipping

Heat a large cast-iron skillet over medium-high heat. When it is hot, drizzle enough oil to coat the pan. Arrange cauliflower cross-sections to fit, and sear, rotating the pan or cauliflower slices for even browning, and adding more oil as needed. A good crust needs about 8 minutes or so overall, on each side.

Lower heat if needed, and using tongs and/or a thin spatula, turn to the second side, keeping the florets as intact as possible. Repeat with the second side and the remainder of the slices, transferring the cooked steaks to a serving platter or plates.

To serve, sprinkle with sea salt and scatter pink peppercorns, gently crushing them between your fingers as you season. Serve alongside a dollop or two of crème fraîche and dig in. 


Valentines' pizzas 

You can combine the elements in any way you like, or swap out with locally available ingredients. Here is what I did:

1 store-bought whole wheat pizza dough, divided and formed into balls on a well-floured work surface, cut ends tucked underneath, and rested under a damp tea towel for 30 minutes

for the meat pizza
5-7 slices prosciutto, torn
1 cup King trumpet mushrooms, sliced and sautéed
1 cup chopped, cooked leeks
1/2 cup shredded Fontina cheese
quills from one rosemary sprig

for the veg pizza
3 tbsp roasted tomatoes in olive oil
5 Chinese chives, cut into 2-inch segments
1 cup King trumpet mushrooms, sliced and sautéed
3 roasted artichokes, cut into cross-sections
1/3 cup shredded Fontina cheese
1/3 cup finely shredded Parmigiano-Reggianno

red pepper flakes, to taste

Place a pizza stone on the middle rack and preheat oven to the highest setting for 45 minutes.

On a well-floured overturned baking sheet, shape dough into at least a 12-inch round, or thereabouts. Do so by making an indent with your fingertips - lined up together - 1/4-inch from the edge, all the way around. Gently stretch the dough between your hands. Make sure the entire surface is about the same thickness and lay it onto the baking sheet.

Layer toppings, beginning with the leeks, followed by mushrooms, then the meat, fresh rosemary, and lastly, the cheese. I have successfully transferred the uncooked pizza to the screaming hot stone in the oven, but for a less stressful experience (and if you do not own a pizza peel), I recommend using potholders and bringing the stone out, swiftly and carefully sliding the pizza onto it by pulling its edge while tilting the baking sheet to help it slide, and then quickly replacing pizza-on-stone back into the oven.

Cook for 10 minutes, or until crust is golden and charred in spots, and cheese is melted and bubbling. Remove pizza from the oven, cut into wedges, sprinkle with red pepper flakes, and eat at once.

Repeat the same for the veg pizza: layer first the roasted tomatoes, then the mushrooms, followed by artichokes and chives, and finally, the cheeses, and cook it as you did the first.


……………………………………

In other recent projects, I always love producing with my team at the New York Times. These stories have been out for a bit, but they are no less delicious than when I made them.

This was a beautiful Page 1 story: another fantastic preparation for the humble cauliflower…. It was so good, I've added it to my repertoire.

I also produced this piece, which goes to show you that blogging, wherever you are, and sharing delicious recipes, pays off. This recipe is from a wee town in Mississippi, and now, it is a famous crock pot roast. I made many tasty meals from this project. 

Lots of goodies all-around. I am so happy 2016 is off to this bright start and I cannot wait to see what's around the corner. Good food, no doubt. ;)

Have a delicious weekend, dear ones!

Brown Butter Rosemary Apple Pie at Anthology and Some Big News!

I've made a pie for my Anthology column today. Worth all the pieces of its meditative effort. An excellent crust for people who love both flaky dough and a little chew, the sugared shingled layers do the trick. It's so good. Another swooner: brown butter adds nutty depth to go with the spiced flavors imparted by the likes of rosemary, nutmeg, and cinnamon. It was a stroke of genius to put these together for this pie. 

Edit: with Anthology Mag gone, I have included the full recipe below. Thank you all for sending me messages, asking for it!!

With little added sugar in this recipe, I'd say this pie could easily double for breakfast. Yes I just said pie for breakfast. And with a dollop of creme fraiche, it's even better. Try it and see for yourself…

Brown butter-rosemary apple pie with star shingled crust

for the filling

3 lbs tart apples 

1 tbsp fresh lemon juice 

1 tsp lemon zest - choose organic, since you'll eat the skin

1/4 cup all-purpose flour

1 scant tsp kosher salt

1/4 cup packed light brown sugar

1/4 cup organic cane sugar

1/2 tsp freshly ground nutmeg

1/2 tsp freshly grated cinnamon

2 tsp minced fresh rosemary

1/2 stick butter

1 egg, lightly beaten, for brushing

demerara sugar, to sprinkle

for the dough - adapted from Melissa and Emily Elsen of Four and Twenty Blackbirds

3 2/4 cups organic all-purpose flour

1 1/2  tsp kosher salt

1 1/2  tsp organic cane sugar

12 oz freezer-cold cubed butter

3/4 cup cider vinegar

3/4 cup ice water

I used to process my flour and butter in a food processor for ease. Feel free to do it that way if you are short on time. Now, I make the extra time - not much longer really, and for the result, it's worth it to cut the butter into the flour by hand. Plus, my desire for the pie ripens as I work to incorporate the dough… :)

Make the dough: stir dry ingredients together in a large bowl. Add butter and cut in using a pastry blender, scraping its edge with a knife occasionally to free any clumps that form. Keep at it until you are left with pea sized bits of butter in the mix. Be careful not to overwork the dough. A few larger butter clumps are okay. 

Pour water and vinegar together and add an ice cube or two. Drizzle a little at a time over the flour mixture and cut in. It will appear shaggy as it becomes more moist, and as you keep cutting it together, the dough will form. Pinch the dough with your thumb and index finger to see if it holds together. If it's crumbly, it isn't ready. Drizzle another tablespoon or so of the cider liquid and cut in again.  Once the dough has formed, empty out into three equal portions on three pieces of cellophane.

Press opposing ends of the cellophane together to form the dough into a ball. Wrap securely and flatten dough into a disk. Repeat with remaining two dough piles, then refrigerate for at least 20 minutes to let them mellow.

Make the filling: peel, core, and cut apples into wedges. Squeeze lemon juice to coat in a large bowl, mixing the juice and apple slices together to prevent from browning. Add zest, flour, salt, sugars, nutmeg, cinnamon, and rosemary, and stir to combine. Set aside while you make the brown butter.

Brown the butter: In a light colored sauté pan - so you can monitor the change in color as it browns - melt butter over medium heat. Let it foam and give it a swirl every so often to ensure it is cooking evenly. The process should take about 7 minutes; pay attention to the milk solids which settle at the base of the pan as you don't want them to get burnt. Once you smell the nutty aroma and the butter has turned caramelly, remove pan from heat. Pour brown butter and solids over the apple mixture and stir together to combine. If the milk solids are burnt, you may choose not to add them - once cool enough to taste, try a little bit and see if you like the flavor, and then decide. Refrigerate at least 4 hours, up to overnight. 

Roll the dough: for the bottom crust, roll out one disk of dough to about 1/8-inch thick, between pieces of lightly floured parchment. Peel away one sheet of parchment, drape dough into an 8-inch diameter pie plate using the second sheet of parchment to transfer the dough, then peel it away. Trim edge flush with pie plate, save scraps to re-roll, and chill. You can do this a day in advance.

Roll out the other two disks to 1/8-inch thick using the same method with parchment. Transfer dough on parchment to baking sheets and chill in the refrigerator for at least 30 minutes (or, freezer for 10). 

Working with one segment of dough at a time, use a flour-dusted cookie cutter to cut shapes. Gather scraps to re-roll as needed, and refrigerate cutouts on a baking sheet as you go. If at any time the shapes start to stretch or you don't get a clean cutout, refrigerate the dough. 

You'll need at least 32 cutouts (depending on the size of your cookie cutter) for the shingled crust. Keep cutouts refrigerated until time to use. This can also be done a day in advance.

Drain sugar-butter mixture from apples into a saucepan and reduce by half. Add reduced syrup back to the apple mixture and stir to combine. Reducing the liquid will create a sumptuous pie, rather than a watery one.

Assemble the pie: Preheat oven to 400F. Fill pie shell with syrup-spice-apple mixture, slightly mounding the fruit at the center. Lightly brush pie edge with water. Lightly brush water on back of shapes, as you go. Start at outside edge, layering dough shapes like shingles, lightly brushing their reverse sides and pressing gently to seal them together. 

Once you have made one ring of shingles, layer a second ring in the same fashion. Continue until only a small opening remains at the top.  Brush beaten egg over the surface of the dough and scatter demerara sugar to coat. Refrigerate for at least 30 minutes, up to 3 hours. The colder your pastry, the more assurance you have that it will stay put once met with the heat of the oven!

Bake the pie: Bake on a parchment lined baking sheet for 15 minutes at 400 degrees, just so crust begins to brown. Lower heat to 350 degrees and continue baking until crust is golden all over and juices bubble, about 55 minutes more. 

Cool completely on a wire rack and serve with creme fraiche or ice cream. Pie will keep for 2 days unrefrigerated, wrapped in foil, and up to 1 1/2 weeks in the refrigerator in a container with a tight fitting lid.

This time is busier than ever for me. I move next week, long distance, back north. It's a long story, but my sweetheart and I lived apart for nearly a year as we navigated new developments in our careers. This move represents us reuniting. We cannot wait. Our home is entirely in transition and the movers come this weekend. Edit: it's happening again! We have to move from our "reunited and it feels so good" home and, in the next couple weeks, will go through another huge bandaid ripping to get acclimated and settled into another living quarters….Fingers crossed that this time pans out a little less dramatically. We are ready to NOT MOVE for a bit.

In other news, I am making a cookbook!! It will be filled with fantastic recipes and gorgeous images, and all kinds of tips and tricks for success. I am thrilled about this project. Producing a cookbook is something I've been considering - and then trying to plan for - for a while now. That is all I will share for the moment, as I must return to dusting, consolidating, and packing. But oh what good things await, around every corner!

Have a beautiful weekend. Enjoy the crisp days of fall. Eat this pie and share it with friends. Thanks so much for being here for the journey.