End-of-year giving + sublime black pepper-crème fraîche buttercream-topped brownie cake

Always game for a dense, terrific chocolate dessert, I brought this recipe over from a Donna Hay issue, to bake with my friend Jill a few weeks ago. After making a few tweaks it was out of this world, and prompted many hands raised online for "recipe please!"

Scroll down for the recipe.....


................................

Each year I like to share a variety of inspired goods to live more beautifully, holistically, and functionally. This year's gift guide is more an outline for giving well into the New Year.

Over and over again in 2017 my heart has burst or broken.
The women's march.
The travel ban protests.
Drilling in the Arctic.
The go-ahead for Pebble Mine in Alaska.
Charlottesville.
Needless lives lost from an increasingly militarized police.
The #metoo outpouring.
Reducing and auctioning off of our Public Lands.
Innumerable wildfires, floods, droughts, and earthquakes.
Alabama winning for all Americans.

We can all do more to fight for good, for war-torn or climate refugees, for Nature and all her beloved creatures. Instead of turning away and feeling overwhelmed, I am connecting to Nature and humanity more, and in ways where I feel a real contribution. I've assembled a few organizations or causes I support here - ranging from responsibly caught wild salmon, to animal rescue in the most recent wave of California wildfires - as well as a few creature essentials - since eating well is a must while fighting the good fight.

1. The Minos Moka pot is my go-to for a daily brew. This solid stainless stovetop pot produces a lush, intensely flavorful coffee in just a few minutes, and I absolutely love it. I've arranged a promotional rate of 15% off any of the items in their catalogue if you want one for yourself. Use this code, good for one month: XMASMOKA.

2. Sea Legacy, founded by National Geographic photographers Cristina Mittermeier and Paul Nicklen. This pair travels the far corners of the world (and in a new campaign called "turning the tide," are inviting us to come with them) to document what is happening in our climate breakdown, and educate at-large on why exactly we need to protect ocean ecosystems. Giving options include beautiful printed art, as well as giving directly.

3. Food52, a community resource for all things delicious, as well as timeless, stylish, functional goods. I have a running list of objects to incorporate into my projects and love that they support American artisans.

4. Susie's Senior Dogs, an advocacy group for older dogs which I discovered through Instagram. Post-after-post of older dogs just waiting for humans to love unconditionally have provided me much laughter, some tears, and definitely a place in my heart for these incredible pooches. This sweet boy is Tupac and has stolen my heart with that gaze... One day I am going to adopt a senior dog and give them all the comfort and love they can handle.

5. Everyday Refugees is another group I discovered via Instagram. Through poignant, heart-wrenching images a squalid purgatory is revealed, where innocent children play and their families wait out days in hopes for a better life. See for yourself and give what you can to mitigate their time spent in these conditions.

6. Sonic Sea is an incredibly beautiful film which draws focus to the vast noise pollution in our seas. Which might hit you like "huh...." except for the fact that all large marine mammals such as right, humpback, and other whales, orcas, porpoises, and more, all use the sound carried by their songs to communicate the enormous distances they travel. When they cannot hear one another, they go silent, then become distraught, then they stop breeding and eventually, go extinct. Yes it is very dismaying, but there are many solutions to this problem! Gather a few friends and watch the film together. I promise it will be cathartic.

7. Humane Society of Ventura County is a shelter which has rescued and received countless animals through the most recent outbreak of wildfires. They are caring for a large number of horses, goats, and other livestock, as well as dogs, cats and birds. If you are in the region and can volunteer, amazing! If you are not nearby but would like to help, they have a Thomas Fire animal rescue fund to which you can donate, here.

8. Plastic Free Foodie 'Zine is a collection of colorful & delicious recipes contributed from over 60 Instagram food stars - there is a delicious chicory, spiced nut, and persimmon salad by yours truly - and produced by my colleague Christine Wong. After watching another cathartic film, A Plastic Ocean, she was moved to get people thinking more about single-use plastics so pervasive in our everyday lives. Where does all that stuff go, anyway?? The film is another stunning, beautifully produced insight to what's-going-on-in-the-world. All proceeds from this e-magazine fund the campaign to raise awareness, with the hope that we will shift our buying choices. Opt for reusables and natural materials in lieu of plastic, rigorously recycle, and make less waste in general.

9. The Pollinator Project is a simple way to help bees thrive: plant non-GMO seed packets wherever you can, enjoy the beautiful wildflower blooms, extend the range of butterflies and honeybees, who are an intrinsic presence in maintaining the diversity of our food.

10. Driftersfish for wild Alaskan salmon, a husband-wife duo who care about responsibly caught fish, so that we can rely on these incredible animals for our sustenance for decades to come. I visited them in Cordova this year and was struck by so many nuances: the use of different fishing nets based on the character - and color - of the water throughout the season; the recognition of indigenous fishing rights region-to-region; differing species of salmon throughout the season, and even witnessing the salmon for myself as they met their final path. (photos coming soon....!) You can order fresh or smoked fish at their store, and once you've feasted on their collection, discover which is your favorite.

11. Jessie Lazar makes thoughtful, functional ceramics, perfect for your every day. She is a native New Yorker - lucky for me, because that meant I could make a studio trip to drool over her collection in person! She is part of a large community of ceramic artists I cannot live without. Their beautiful works literally frame the food I produce and further the "handmade" quality I so prize on-set. Holding one of her bowls or mugs feels great, and makes the daily activity of eating special. One of her mugs is part of a special giveaway I am currently hosting on Instagram. Check it out!

Would love to hear your thoughts on any or all. Thanks for reading and finding your way to contribute!

..................................

Black pepper-crème fraîche buttercream-topped brownie cake - adapted from Donna Hay
serves 10-15

for the cake
1 c AP flour, sifted
225g unsalted butter, chopped
400g 60-70% dark, bittersweet chocolate, chopped
4 pasture-raised eggs
1/2 c organic cane sugar
1/2 c light brown sugar
1 tsp Aleppo pepper
2 tsp vanilla extract
1/2 tsp kosher salt

for the frosting
250g unsalted butter, room temperature
1 c crème fraîche, room temperature
3/4 c confectioner's sugar, sifted
1 tsp cocoa powder
1/4 tsp freshly cracked pepper
3 tbsp smoked whisky - I used a home-infused Lapsang souchong spirit, which turns out quite similar

Preheat oven to 350 degrees (F). Line a springform pan with parchment, fasten the collar, and butter all sides.

Place butter and chocolate into a double boiler placed over low heat and melt, undisturbed. Stir together to incorporate and set aside to cool slightly.

Place eggs, sugars, and vanilla in a medium bowl and whisk vigorously for a few minutes, or until frothy. In a medium bowl, stir together dry ingredients: flour, pepper, and salt.

Pour chocolate mixture into egg mixture and whisk to combine. Add flour mixture and stir until incorporated. Pour into lined springform pan and bake for 40 minutes or until just a couple crumbs cling to a skewer when inserted into the center. It should look fudgy. Allow to cool completely in the tin, set on a wire rack.

Place the butter, crème fraîche, confectioner's sugar, and cocoa in a large bowl. With an electric mixer on high speed, beat for 5 minutes or until fluffy and pale. If the frosting curdles, run a hairdryer around the periphery of the bowl as you beat to raise the overall temperature and reincorporate until silky. Add the black pepper and whisky/infused spirit and beat to combine. Taste and add more pepper or crème fraîche as needed. (the pepper serves as an accent, not an overall flavor) Use an offset spatula to spread over the cooled cake and cut into wedges to serve.

Jill and I fed it to our husbands, who groaned with delight between forkfuls. It was brought to a dinner party, where everyone enthusiastically nodded with approval. I fed the remaining slices to my parents visiting from out of town, to similar delight. If you make this cake, I want to hear about it!

.................................

One more thing - my book Kid Chef is a national best-seller! If you're contemplating what to get a foodie friend or kid, it makes a great gift. Any home cook who hasn't attended culinary school will learn something from the thorough explanations and break-down of processes throughout. Each recipe is truly good eating - no gimmicks or dumbed-down food, something for everyone's ability and taste. Links to purchase your copy in the sidebar at the top ^^^, as well as here, through Powell's independent books.

Happiest of holidays to you all!!

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

Valentine's Olive Oil Cake at Anthology & A New Giveaway

Celebrations.
Love.
All things delicious.
Here, some extra-special delicious….

I've wanted to make an olive oil cake for a while, and so I figured Valentine's Day was as good an occasion as any.

A friend gifted me a bunch of homegrown citrus - including these kumquats - from her friend's father's garden in New Orleans (how lucky am I?!). This seemed like the perfect occasion to marry a citrus compote with a fantastically moist cake.

This was a great idea.

I made two cakes with a mindset to give some away.  I have two sets of friends expecting babies very soon. Who wouldn't benefit from homemade-with-love goodies while adjusting to new schedules and the myriad challenges babies present? Yes.

This cake is quite easy to make once your ingredients are gathered, so in the spirit of love, why not make more?

The compote requires a little more attention than the cake but it gives back big. You could choose to make only the cake, which is utterly amazing on its own. I hope you make both. The combination of jewel-toned jamminess enrobing velvety cake is luscious. Seriously.

for the cake

2 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

1 1/2 cups organic cane sugar

3 tsp kosher salt

1 tsp baking powder

1 tsp baking soda

2 2/3 cups good extra virgin olive oil - I used arbequina 

6 pastured eggs

2 1/2 cups pasture-raised whole milk

3 tbsp orange zest

1/2 cup freshly squeezed orange juice

1/2 cup Cointreau or Pierre Ferrand dry curaçao 

butter, for greasing

for the compote

2 cups kumquats

4 blood oranges - juice and flesh to be used separately

juice of 1 lemon

3 cardamom pods, bruised with the flat side of a knife

1/2 cup organic cane sugar

(Start the compote a day ahead)

Rinse and scrub the fruit under cold water. Cut off ends from blood oranges. Set orange cut-end down for easy work and slice off the peel and outer membrane, following the curve of the fruit as you slice. Squeeze any juice from ends and peel segments into a small bowl to use for later, then discard. Carefully remove the orange segments - aka supremes - by slicing along the connective membranes. Do this over the bowl you squeezed the peels into to catch the juices, and squeeze the leftover membrane of its remaining juices before you discard. You should end up with 1/2 cup or so of blood orange juice. Place the supremes in a bowl and set aside. 

Slice the kumquats into quarters and remove the seeds. Wrap seeds in a piece of muslin and secure with kitchen twine. Place the kumquats, supremes, muslin-wrapped seed bundle, sugar, lemon juice, and blood orange juice into a saucepan. Give the mixture a stir and bring to a bare simmer over low heat. Cook, covered, on low for a half hour. Remove from heat, then pour into a glass dish. Cover and refrigerate overnight once cooled.

The next day, remove any loose seeds and pithy elements with a small spoon. Empty the fruit-seed-syrup mixture into a saucepan and bring to a simmer over medium heat, stirring occasionally. Skim any foam which may come to the surface. Bring heat to medium-high, and gently stir as the mixture bubbles, for 5 minutes. 

Remove muslin bundle, pressing it gently between two spoons to express any juices (careful, it is hot!). Stir some more as it cooks for another 5 minutes. Return to a rapid boil for a minute or two and then remove from heat. Pour compote into a glass dish and refrigerate once cooled a bit. The compote will thicken as it cools. Refrigerated, the compote will keep for a few months. It is so good it won't last that long....

Prepare the cake while the compote cools. Preheat oven to 350 degrees (F). Mix dry ingredients together in a large bowl. Whisk together wet ingredients - zest goes with these - in another large bowl. 

Grease the two springform pans and line the bottoms with parchment. 

Add dry ingredients gradually to wet and whisk until just incorporated. Pour the batter between the two pans, set onto a rimmed baking sheet. 

Bake for 35 minutes, rotating the pans halfway through. Check the smaller cake for doneness by giving it a jiggle. The center should give a little (similar to cooking custard), while the outer circumference should be deeply golden. Continue to bake if not done, checking back every few minutes. The larger cake will take 15-20 minutes longer. Check for doneness in the same fashion as you did with the smaller cake. 

As they each finish baking, cool on a wire rack for 20 minutes, then slide a thin knife along the circumference of the ring before removing. Cool inverted on a baking tray (so as not to mar the surface) until at room temperature and discard parchment. 

Store any leftover cake in a container between layers of parchment, in the refrigerator. Cake can also be frozen (wrapped tightly in cellophane, then foil, then a resealable bag) for later indulgence.

Serve this cake at room temperature in wedges, with a spoonful or two of the luscious compote on top. 

...................................

So many things going on right now, it is nice to part the chaos with something so sublime as this.

I know I say that with every post. But really - I faced a recent hospitalization that confronted me with the need to change my lifestyle. I am recovering and overall am well, but it wasn't something to take lightly. I am grateful for having listened to my body and deciding to drive to the ER to see what all the funny business was about. And I'm extremely grateful to my family for their never-ending support.

Beyond that and my regular juggle of delicious projects, I experiment daily with foods of all kinds….whether for the basic need to get food in my belly for breakfast, or in the hopes of creating a gorgeous new story and then playing to flesh out ideas. Stay tuned for some news relating to that, soon.

In the meantime, here is a new giveaway to whet your appetites and inspire you, as you experiment in your own world:

This beautifully written and illustrated heirloom-style book shares regional French food in its traditional, authentic origins, based on 27 distinct regions throughout France. Co-authored by the great Chef Jöel Robuchon and French historian Loïc Bienassis, the duo share lesser-known specialties and highlight dishes specific to each region featured.

In order to qualify, follow me on Instagram if you aren't already, and leave a comment below telling me what French food you have made and loved, or which you would like to make most, that you have not tried already.  

You can also tweet "check out @melinaphotos French Valentine giveaway: http://bit.ly/1zAPtcC" or tag me on Facebook saying the same. With each additional mention, your name gets added to the hat an additional time. In any comment that you leave, please leave a contact email so that I may be in touch with you should you be the winner. If I don't have an email, I have to pick another winner. 

To be eligible, you must live in the US and add your comments, tweets, and tags by 11:59 EST, Monday March 2nd.

Happy Valentine's Day! Share in the love. 

Banana Salted Caramel Pie at Anthology & Chef Frank and Pardis Stitt for The Local Palate

Happy Halloween! If regular trick or treatin' isn't your bag, consider this magical pie. I didn't realize at the outset that I'd be willing to fight over it. Share it (and covet it)! This banana salted caramel pie is that good.

The combination of salty, crunchy pretzel bits and the brown sugar crystalized crumbs of digestive biscuits comprise the crumb crust. That's where the magic begins. I used Martin's Pretzels, a Pennsylvania Dutch style which is crisp, airy, and perfectly salty. Having made this pie once before and knowing I needed the win of a similar experience this time around, they shipped me an awesome package of pretzel bags. They'll do it for you too. Reason #11 (or 28, or 35…..) why You Need to Make This Pie.

Plus, with any leftover pretzels you may have, you can enjoy them with grain mustard and a nice beer….

Back to the pie.

Making [salted] caramel is so easy, and it, paired with the creamy bananas and tangy creme fraiche-cream mixture is pretty damn great. It's not really possible to imagine how good the combination of all this is. You just have to do it and experience it for yourself.

The story is now available - recipe here - as this month's Anthology feature. I hope you love it. When you've made it, come back and thank me….. :)

In the October Local Palate Magazine - still available! - is this wonderful story of an all-together different magic. It shares the story of Chef Frank and Pardis Stitt, and some insight to their beautiful hamlet in the country, Paradise Farms.

Here are some favorites from that day together -

adorable pooches, Fernando and Fiona

This gentleman, Freddy, is a former professional polo star and coaches Frank, as well as takes care of the horses and farm

Some very well-taken-care-of and happy horses

kitchen banter while prepping the dishes for shooting

a new drink created on the spot, incorporating one of my favorites, dry curaçao - recipe here

sardines and skordalia

a most delicious kuku sabzi - Persian herb frittata

a plate of everything good - click here for the recipe

pear and almond tart 

We had a fantastic day together and I'd do it again in a heartbeat. Thank you Amy, Carter and the whole Local Palate gang! And a special thanks to Frank and Pardis, for welcoming me into your world with such authenticity.

I'm off to create some more magic with The New York Times. Think turkey…...

Perfect Cheese Straws, My Trip to Norway (part 1), and a Giveaway

The sweet team at Cup of Jo asked me to guest blog during their month of easy-peasy appetizer features, and when I thought about fantastic-tasting treats to whet the appetite, puff pastry inevitably entered my brain. Especially because the results are SO good without a huge amount of effort (unless you made that puff pastry yourself…next week).

This version is seasoned with cayenne and nutmeg and finely shredded Parmigiano-Reggiano cheese. YUM. I made a quick harissa mayonnaise for dipping, but these cheese straws are just as good all by themselves. Full recipe and more drool-worthy images, here.

With only a few tools needed and many options for toppings, making these cheese straws is a cinch. Let the party begin!

As detailed in this story's title, there's also a giveaway going on. Please scroll down for more news on that….

You may or may not know that I just returned from a breath-taking trip through Norway. And, a way-too-brief stop-off in Amsterdam. Seriously, you cannot imagine the intense beauty of the landscapes in Norway until you have seen them for yourself. Now I can knowledgeably mark the must return to points when I have more time to get lost and explore, as well as offer solid recommendations should you find yourself going that way!

I've been quite busy since the return. Sorting the gajillion images will take time, but here is a first glimpse -

this quiet, mesmerizing abode, on the coast in Aurland

first night's stay during my solo tour, in Voss

hairpin turns along a fjord hike in Aurland

rainy day means a gorgeous still life at the Oslo bric-a-brac market

beautiful spent fern stems

I fell in love with the austere wildness of Finse. At 1222 meters above sea level, it's the highest elevation in all of Norway

from a train window, passing through Finse

later in the trip...see that little red cottage off to the left? that's the same as the above from the train window

long blown grasses, wet with raindrops 

wild tundra blueberries, juicy and sweet

a kind of chanterelles, chosen by Ilse at the market for that night's dinner

Reviewing these brings me back a little. How wonderful it all was. I plan on writing about each aspect of the adventure, so stay tuned for more photos and their stories…

And now for the giveaway. Which is actually THREE giveaways, so everyone has a greater likelihood of winning something! :D

The folks at GIR gifted me a variety of their just-released and not-yet-released (!) kitchen tools, and I am pairing them with a few latest yummy books sent my way. The ladle and handy spatula speak for themselves, but the geometric-patterned lid in the center is new and super cool. It makes cellophane or other means to seal a bowl or other container unnecessary, creating its own vacuum to preserve and store food. And comes in all kinds of cool sizes. I'm using a few right now and I'm liking the results.

Mason Jar Salads is great for anyone on the go who doesn't feel like compromising on real food's flavor and nutrients. Great tips, attractive and delicious mixes to add to your repertoire, there's a lot to love here.

100 Days of Real Food brings kids to the proverbial table, sharing whole food recipes which score points with both kids and adults alike. Lisa also guides readers on how to source real foods - for seasonality, too - at your local grocery.

Camille Styles is hot off the presses - today is the launch, in fact! In her self-titled book, find inspiration page-after-page, with beautiful photography of food, home, garden, and more.

Which set speaks to you?

In order to win, please follow me on Instagram if you're not already, and leave a comment below telling me 1. What foods from my blog inspire you most (whether you've made them or not isn't as important, but I would love to know that too!) and, 2. Which set here you'd like, should you win! If you tag me in comments on Twitter or share on Facebook, your name will be added again for each extra mention. Thanks!

To be eligible, you must live in the US and add your comments by 11:59 EST, Monday November 17th.

I cannot wait to send these goodies to new homes!

It is wonderful having you join me along the adventure. Stay tuned - my newest story with Anthology arrives Friday, and a there's a bunch of work in print to share. And Norway. More divine and wild Norway….. xo