A Crafty Lass

Cider Whiskey Cocktail

2009-10-31T16:25:00.003-05:00

Happy Halloween!

It's not often (never) that I have gotten a request to create a drink or recipe but last week a good friend of mine, troubled by the current state of economic affairs said to me, "you should do a cocktail blogpost this weekend, I drink whiskey." So, in honor of my stressed-out friend, I present you with the Cider Whiskey Cocktail.

Generally speaking, I'm not much of a whiskey drinker. My Irish heritage commands I drink it though so occasionally I'll have an Old Fashioned and, come to think of it, it is an essential component in my famous (in my mind anyway) Holiday Egg Nog.

I wasn't at all sure what sort of cocktail I would come up with but today I found myself making my twice-yearly shopping trip to Trader Joe's to stock up on my favorite items. I have always been fond of their Spiced Apple Cider and instantly wondered how whiskey would be combined with it. I headed home, mixed it up, and drank in the smooth whiskey overtones with apple cider undertones. This is not a sweet drink, and the spices in the cider are subtle. I found it to be both sophisticated and seasonal. Now, I want to try a heated version with a cinnamon stick garnish.

For one drink:

2 ounces Irish Whiskey
3 ounces Spiced Apple Cider
2 drops Peychaud's Bitters
2 thin slices apple, for garnish

Fill a low-ball glass with crushed ice. In a cocktail shaker combine the whiskey, cider and bitters. Give it a few good shakes and pour over the ice. Garnish with the apple slices and drink this soothing concoction.

Whole Grain Parsnip Cookies with Maple Glaze

2009-10-29T06:24:00.007-05:00

I like to pretend that there is such a thing as a healthy cookie. As if, by consuming an unmentionable amount of oatmeal raisin cookies, I am really just doing my good duty of getting the proper fiber intake for the day. Or (when I am alone so no one can witness it) while eating an entire sleeve of Girl Scout Thin Mints, I imagine that chocolate is good for the heart and mint is a natural digestive. Right?

These pretty parsnip cookies were invented by yours truly because I want to continue the healthy cookie delusion and because I had all the ingredients on hand which I suspect was cookie fate at work. Whole wheat, quinoa, oats...what more do you need? This cookie is on the cakey side of the spectrum, quite tender, but with great texture from the grains.

I'm a BIG parsnip fan. I think they are an underrated vegetable and a nice change from the more often eaten sweet potato, carrot, or squash. I served them roasted at dinner the other night and all my pals were so pleased with them, I might just do a post about those in the near future as well.

For 2½ dozen cookies:

1 stick unsalted butter
¾ cup packed light brown sugar
2 eggs
½ teaspoon vanilla
1 cup all purpose flour
½ cup whole wheat flour
1 cup cooked quinoa
1 cup rolled oats
2 teaspoons baking powder
½ teaspoon kosher salt
½ teaspoon cinnamon
¼ teaspoon ground allspice
½ cup buttermilk
1 cup, lightly packed finely grated peeled parsnip
Maple Glaze*

Heat the oven to 375 degrees.

In the bowl of a mixer, add the butter and brown sugar. Beat until fluffy. With the mixer running, add the eggs, one at a time, then add the vanilla.

In a separate bowl, stir together the flours, quinoa, oats, baking powder, salt, cinnamon and allspice. With the mixer running on low, alternate adding the flour mixture and the buttermilk until incorporated. Mix in the parsnips.

Drop the dough in heaping tablespoons onto ungreased baking sheets. Bake in the center of the oven for 11-13 minutes so that the edges are just golden. Transfer the cookies to a wire rack to cool completely.

*Meanwhile, make the glaze. In a bowl, stir together 1 cup sifted powdered sugar and a ¼ cup of maple syrup until creamy. Set the cookies onto a piece of wax paper and spoon about a teaspoon of glaze onto the center of each cooled cookie. Allow to set, and then store in a tightly covered container for up to 3 days.

Simple Chocolate Cake for the 100th Post!

2009-10-26T08:55:00.000-05:00

Back in January when I started this blog, I wasn't sure what to expect or how well I would do with this adventure. Before I even started I realized it would be a pretty big undertaking. I kept telling myself that I cooked, baked and canned all the time; a blog would essentially be taking it a step further by photographing and writing down what I did. So, I just sort of dove in and it has become an integral part of my life. Most of the time I love it, a couple times (okay, more than that) I've resented having to do one more thing on top of work and home life. It causes me stress and happiness and a sense of accomplishment all at once.

When I have scraped recipe failures into the garbage, felt like I couldn't come up with a single good idea to blog about, or simply have wanted to take a break, I remind myself that I started this in the depths of a Minnesota winter so I could refocus the creativity that I felt like I had lost and have a hobby while the snow and ice and wind swirled around outside.

Having a blog and realizing that people all over the world look at it on a regular basis is both an odd and giddy feeling. I get to wonder, for example, why people in the Middle East tend to look at my Cornflake Bars pretty regularly (seriously, why?). But really, thanks to all of you who have left me so many kind comments. I appreciate it very much and love knowing that there are so many fellow cooks out there.

I thought it fitting that for my 100th (!) blog post, I would present you with a celebratory cake. Here's the thing: A chocolate anything is last on my list of desserts that I make or order. I felt, however, that I wanted a chocolate cake in my repertoire that I could bake on the fly without too much fuss. I wanted to develop a cake recipe that was simple and memorable. I didn't want it in the style of a Devil's food cake, but instead imagined it more dense so that a small, lovely slice would suffice.

I don't like flourless chocolate cake or molten chocolate cake very much but I set various cookbooks on my counter turned to those exact recipes and wondered how I could make something new that would please my picky chocolate cake palate. I fully expected a number of cake disasters but really, it wasn't so bad at all. The top of this cake (which was a happy accident) is the standout: it's flaky, crisp and beautiful while enclosing the rich interior.

12 ounces semi-sweet chocolate chips
2½ sticks unsalted butter, room temperature
1 cup sugar
6 eggs
¾ cup flour
1 tablespoon amaretto

Heat the oven to 325 degrees. Butter a 9-inch springform pan. Line the bottom with a piece of parchment and then butter that as well.

Add the chocolate chips to a glass bowl and set the bowl over a pot of simmering water, not allowing the bowl to touch the water. Whisk occasionally until melted and smooth. Set aside.

In the bowl of a mixer, add the butter and sugar and beat until fluffy. Add the eggs one at a time, beating well after each addition. Mix in the Amaretto. On low speed, add the flour. Add the melted chocolate and mix until thoroughly combined.

Pour the batter into the prepared pan, smoothing the top. Bake in the center of the oven for 55-60 minutes. The cake is done when the top of it feels springy when lightly pressed. The cake will have risen dramatically in the oven, but as it cools, it will sink down. Allow it to cool on a wire rack and serve warm or at room temperature. Sift a light dusting of powdered sugar over the top.

The cake will keep for several days and is actually better the day after it is made. Serve with a dollop of crème fraîche or whipped cream if you like.

Caramelized Balsamic Red Onions

2009-10-24T07:33:00.001-05:00

Sometimes I wonder if I need a separate refrigerator just to hold condiments. In fact, I have posted 18 condiment recipes on this blog alone. I find that if I have an arsenal of condiments on hand, I have a pretty easy time whipping up some good eats. And so, I made space in my fridge to hold a jar of these red onions which are pure sweet and savory goodness.

This recipe stems from my love of caramelized onions and the amazing depth that they add to so many dishes. They were the perfect compliment to a grilled lamb steak we had for dinner. I also imagine they would be fantastic spooned into a bowl of creamy squash soup or as part of a cheese plate. I may take a stab at making some puff pastry tarts with the onions and some gorgonzola.

Although it takes a while to make this, the level of effort is quite low. The onions benefit from the low, slow heat and turn amazingly sweet. Please don't use just any old balsamic in this. The vinegar needs to be smooth, without any harshness, to add that final layer of flavor to the jam.

For about 2 cups:

3 large red onions, peeled, both ends trimmed
3 tablespoons extra virgin olive oil
4 tablespoons packed, light brown sugar
3 sprigs fresh thyme
2 teaspoons kosher salt
1/8 teaspoon cayenne
2 tablespoons good quality balsamic vinegar

Quarter the onions, cutting each quarter into 1/2-inch thick slices.

In a dutch oven over medium-high heat, add the olive oil. Add the onions and stir to coat with the oil. Cook, stirring frequently, for 15 minutes.

Turn the heat down to medium-low and add the brown sugar, thyme, salt and cayenne. Stir to coat the onions. Allow to cook, stirring occasionally for 1 hour.

Remove the thyme stems. Stir in the balsamic vinegar and turn the heat back up to medium-high. Cook, stirring frequently, for 10 minutes.

Allow to cool for 10 minutes. Pack the jam into sterilized, sealable jars, pressing down on the jam with a spoon to remove any air bubbles and store in the refrigerator for up to 10 days.

Crispy Overnight Waffles

2009-10-21T06:10:00.001-05:00

Before I was invited over to Guestblogger Eric's house for brunch, I was completely unaware how delicious a waffle could be. The crisp outer texture was in contrast to the almost melting interior and I knew that I would be ruined for any other waffle from that moment forward. Thanks to Eric for this great post and for sharing this recipe with all of us! --A Crafty Lass

For his birthday, ten years ago, I got my partner a waffle iron. He is an expert pancake maker, and regularly makes me fluffy buttermilk pancakes. Since I didn’t want this to turn into a gift that was really for me, I told him that I would be the one in charge of the waffles in our life.

I experimented with many different recipes, finally settling upon a variation from Julee Rosso’s & Sheila Lukins’s “The New Basics.” Their recipe yields a classic buttermilk waffle, which is golden and tangy, and has a touch of whole-wheat flour—a great foil for maple syrup. We ate these, very happily, for years.

But our waffle lives changed forever when I tried Mark Bittman’s recipe for yeasted overnight waffles in “How to Cook Everything.” These waffles were a revelation: incredibly crispy and feather light. The only downside was that they felt too much like dessert to me because they called for vanilla, white sugar and white flour.

My current recipe is a hybrid of the two recipes, which makes them light and crispy but still retains some of the earthiness. When autumn arrives I look forward to getting the waffle iron out and making more birthday presents for my man. (And me. Let’s be honest, it was a present for both of us.)

For 5 or 6 waffles:

½ teaspoon instant yeast
1½ cups all-purpose flour
½ cup wheat flour
½ teaspoon salt
1 teaspoon cinnamon
2 tablespoons brown sugar
2 cups milk
1 stick unsalted butter, melted and cooled
Canola, or other neutral oil for brushing on waffle iron
2 eggs

Before going to bed, combine the dry ingredients and stir in the milk, then the butter. The mixture will be loose. Cover the bowl with plastic wrap and put it in your oven with the oven light on.

In the morning, brush the waffle iron lightly with oil and preheat it. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Stir them gently into the batter. Do not overmix. It’s okay if there are clouds of whites that are not integrated into the mixture.

Spread a ladleful or so of batter onto the waffle iron and bake until done. It’s best if you serve them immediately, but if you can’t do that, they’ll keep in the oven for a few minutes.

Serve with maple syrup. And for heaven’s sake, make sure the syrup is hot.

Roasted Squash with Pepper Jelly Glaze

2009-10-19T09:04:00.001-05:00

Long ago I saw a recipe in Martha Stewart Living for roasted Delicata squash wedges glazed with hot pepper jelly which intrigued me. I love that name - "Delicata" and I really like the idea of using pepper jelly in unusual ways such as this. I don't have much familiarity with Delicata squash but I was reminded of the recipe when I saw this variety at the store the other day. I searched through all of my Martha clippings but wasn't able to find the recipe so I set out to recreate it anyway.

Delicata squash is the perfect squash for roasting because its thin skin and soft, sweet potato-like flesh cooks up beautifully. I roasted the wedges on a foil-lined baking sheet because I was concerned that the jelly glaze would make a mess. I am glad I took that precaution because indeed it did.

The pepper jelly imparts a subtle heat to the squash and the garlic, along with the chive garnish, takes this side dish from being sweet to savory.

For 8 Servings:

3 pounds of Delicata squash
4 tablespoons hot pepper jelly
1 clove garlic, minced
2 tablespoons unsalted butter
Kosher salt and pepper to taste
1 teaspoon chopped fresh chives

Heat the oven to 350 degrees. Line a rimmed baking sheet with foil and coat with cooking spray.

Cut each squash into 8 wedges, scraping the seeds out with a spoon.

In a small saucepan over low heat, stir together the jelly, garlic, and butter until melted. Place the squash wedges, skin side down, on the prepared pan and liberally brush the glaze over it. Generously sprinkle with salt and freshly ground pepper. Place in the center of the oven and roast for 45 minutes.

Sprinkle with the chives and serve immediately.

Adapted from a recipe in Martha Stewart Living.

Spicy Calvados Applesauce

2009-10-16T06:45:00.001-05:00

Applesauce is one of those things that is so simple to make at home that it should be scratched off your grocery list for good. It goes without saying that homemade sauce is far superior to store-bought, particularly because of the complexity created by using different apple varieties, spices and flavors.

As I detailed in my apple chips post, I find apples and five-spice powder to be a match made in heaven. It works as a mysterious, subtle spice in applesauce also but feel free to substitute cinnamon, nutmeg, etc.

I love the deluxe addition of the French apple brandy, Calvados. It imparts a richness without any overt alcohol flavor. Calvados is so good in so many things: pork dishes, whipped cream, brushed onto an apple tart, and so on. It's on the spendy side but I find that I use it sparingly so my bottle has lasted for quite a while.

If you don't want to go through the trouble of canning the applesauce, it can be portioned out into freezer bags or containers and frozen, for up to 6 months.

For about 5 pints:

8 pounds apples (I used a combination of Haralson, Gala and Prairie Spy)
1 cup water
1 - 1½ cups sugar
1 lemon
1 teaspoon five-spice powder
Pinch of sea salt
1/3 cup Calvados

Peel and cut the apples into 2-inch chunks and add them to a large pot. Zest and juice the lemon over the apples.

Over medium-high heat, add the water and one cup of the sugar to the pot with the apples. Stir frequently until the apples are soft, about 20 minutes. Turn the heat down to low and mash the apples with a potato masher until the desired consistency is reached. Stir in the five-spice powder, sea salt, and Calvados. Taste, and add up to a half cup more sugar depending on the desired level of sweetness. Stirring frequently to prevent scorching, raise the heat to medium-high and bring the sauce to a boil. Allow it to boil for one minute, stirring constantly, and then remove from the heat.

Have five sterilized pint canning jars ready. Fill the jars, leaving a 1/2-inch headspace. Run a plastic knife down the center of the jar and around the inside to remove any air bubbles. Process the jars in a lightly boiling water bath canner (about 200 degrees) for 20 minutes. Remove the jars from the water and set aside to cool for 24 hours before storing in a cool, dark location for up to a year.

For complete sterilization and canning procedures, click here.

Pork, Potato & Tomatillo Stew

2009-10-13T07:01:00.002-05:00

The other morning, the dogs woke me up early. I stumbled downstairs, opened the door to the backyard and stared at snow. Snow on the ground, snow on the trees, snow falling from the sky, but most importantly, snow covering my vegetable garden. This did not make me happy.

I put on a layered ensemble of mismatched, semi-warm clothing that made me look completely insane and headed outside to save my tomatillos. I pulled as many of them as I could and got about 10 cups worth. Once back inside, I searched through the pantry, fridge and freezer and came up with this stew which I cooked in my slow-cooker. I've made it twice now and I absolutely love it.

My slow-cooker is the large oval variety and the ingredients for this stew fills it up almost to the top. I cut my piece of pork in half lengthwise and that fit inside the pot perfectly. The first time I made this it was mildly spicy but the second time it was much hotter which tells me that the heat level of my poblanos was all over the place. To control the heat, taste the peppers after roasting them and add more or less seeds and peppers as desired.

To serve 6-8:

5-6 medium-sized poblano peppers
1 medium onion, chopped
1¾ pounds boneless pork shoulder, trimmed of fat
1½ pounds tomatillos, papery husks removed, rinsed, and halved or quartered if large
3 medium russet potatoes, peeled and cut into 1-inch size chunks
1 garlic clove, minced
1½ teaspoons ground cumin
1 teaspoon kosher salt
1½ cups chicken broth
Grated zest of 1 lime
Garnishes: lime wedges, avocado, sour cream

Broil the peppers, turning often, until blackened on all sides. Place the peppers in a plastic bag and seal. Set aside for 10 minutes. Remove the peppers and peel or scrape the skin off with a knife. Cut the stems off and chop the peppers. Set aside.

In a slow-cooker, spread the onions in the bottom of the pot. Place the pork on the onions and scatter the potatoes, peppers, garlic, and tomatillos over the top. Sprinkle the cumin, salt and lime zest over the stew. Pour the broth over everything. Cover and cook on low for 7 hours.

Remove the pork to a cutting board and with two forks, shred it into bite-sized chunks. Return the pork to the slow-cooker and stir the stew, breaking up the tomatillos with a spoon. Taste and add more salt if needed. Serve in bowls garnished with lime wedges, avocados and sour cream.

Chai Tea Concentrate

2009-10-10T10:27:00.002-05:00

Nothing irks me more lately than forking over $4 at the coffee shop for a Chai Tea Latte that requires the minuscule effort of pouring refrigerated chai concentrate into a cup and topping it with frothy milk. Seeing that I'm the fool that pays the $4 on a regular basis, I decided to revolt!

Luckily, making my own concentrate turned out to be an easy and even desirable task because boiling and steeping the tea perfumed my whole house with its warm spiciness. There is a lot of room for improvisation with this and I can see playing up certain notes depending on personal preference. Same goes for the sweetener - just remember that this recipe is for a concentrate so the flavors need to be strong.

I really love star anise and I discovered a cost-saving tip regarding this pretty spice. If you go to the grocery store and buy star anise you will pay a ridiculous amount. However, if you have access to an Asian grocer, they sell star anise on the cheap albeit in large quantities. It will force you to think up new ways to use it which isn't necessarily a bad thing. The same goes for cinnamon sticks...head to a Mexican grocer and stock up for far less than you would pay elsewhere.

If a frother doesn't exist in your kitchen, this problem can be easily remedied by heading to IKEA and throwing down a mere two bucks for this. Frothy milk really does complete the homemade Chai Tea Latte experience.

For about 3 cups of concentrate:

3½ cups water
½ cup agave nectar or honey
1 teaspoon vanilla extract
2 star anise
¼ teaspoon anise seeds
8 green cardamom pods, lightly crushed
8 whole cloves
2 cinnamon sticks
1 2-inch piece fresh ginger, sliced (there's no need to peel it)
1 teaspoon peppercorns
4 bags Darjeeling tea

Combine all the ingredients except the tea in a medium saucepan. Bring to a boil and allow to strongly simmer for 10 minutes. Turn off the heat, cover the pan and allow to steep for 20 minutes. Add the teabags, cover the pan again, and steep for 20 minutes more.

Strain the concentrate into a sealable container and store in the refrigerator for about a week.

To make a latte:

Stir together 1 cup milk to ½ cup concentrate (more or less to taste) and heat in a saucepan or in the microwave. Use a frother to whip up the milk and serve.

Pasta with Kale, Sausage & Cream

2009-10-07T07:12:00.000-05:00

The cool October weather has no effect on my Lacinato Kale plants. This is the first year we've grown Kale and I am officially a convert. Besides the fact that kale is so healthy to eat, it is a beautiful plant: deep blue green and almost prehistoric looking. The plants are about 4-feet tall now and I have plans in the near future to blanch and freeze all the leaves so I can eat it throughout the winter months.

You may be suspicious at how much kale 6 large leaves actually looks like but have no fear for it cooks down quite a bit. The bitterness of the kale along with the spicy sausage and the sweetness of the cream makes for a satisfying and indulgent fall dinner.

I normally don't give wine suggestions but the wine we drank with this pasta was so right on, it deserves to be passed on to you. It was a 2007 di Lenardo Vineyards Pinot Bianco which retailed for around $14. It cut right through the cream and spiciness and delivered clear, refreshing notes of fruit while still being quite crisp.

To serve 4-6:

1 pound pasta
2 tablespoons olive oil
3 cloves garlic, minced
3 hot Italian sausages, removed from casing (about 3/4 of a pound)
6 large leaves Lacinato Kale, center ribs discarded
1 cup dry white wine
1 cup heavy cream
1 cup loosely packed fresh basil, chopped
Parmesan Cheese, for garnishing

Bring a pot of water to a boil and add the pasta. Cook according to the package directions, reserving half a cup of pasta water before the pasta is drained.

While the pasta is cooking, heat a large skillet over medium-high heat. Add the olive oil and when hot, add the garlic. Stir for 30 seconds then add the sausage and break up the meat as it is being cooked. Cook, stirring often, for about 5 minutes.

While the sausage is cooking, roughly chop the kale into large, bite-sized pieces. Add it to the pan with the sausage in batches, stirring frequently, adding additional kale as it cooks down. When all the kale is incorporated, cook the mixture for about 3-4 minutes more.

Add the wine and bring to a boil, stirring occasionally until the liquid is reduced by half. Turn the heat down to medium, add the cream and cook for 2 minutes more. Stir in the basil and season to taste with kosher salt.

Toss the pasta with the sausage mixture and reserved pasta water, if needed. Spoon the pasta into bowls and garnish with slices of shaved Parmesan.

Cider Mustard

2009-10-03T16:18:00.002-05:00

When I started this blog earlier this year, I did a post for Guinness Mustard that originated from Saveur Magazine. Not only was I enthusiastic about making my own mustard, but the friends I gave it to were asking for more which is always a clear indicator of success.

This version is a seasonal spin on the original recipe, incorporating Hard Cider (which I love this time of year), cider vinegar, a hint of honey and a little extra cinnamon to play up the apple undertones. A turkey, apple, and white cheddar sandwich spread with this mustard couldn't be more tasty.

Making mustard is a simple task and since I'm such a big proponent of all things homemade, I want to get in the habit of whipping up batches of it more often. It lasts for 6 months in the fridge and I store it in either 4-ounce or 8-ounce canning jars.

For about 31⁄2 cups:

1 12-oz. bottle hard cider such as Woodchuck
1 cup brown mustard seeds
1⁄2 cup yellow mustard seeds
1 cup apple cider vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons honey
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground allspice

Whisk together all the ingredients in a large glass bowl. Cover with plastic wrap and set aside at room temperature for a day or so.

Transfer the mixture to the bowl of a food processor and blend very thoroughly for several minutes, stopping to scrape the bowl a couple times as you blend. The mixture will thicken and emulsify.

Spoon the mustard into several clean jars and refrigerate.

Green Curry Zucchini Bisque

2009-09-30T07:16:00.001-05:00

Oh look. Another zucchini recipe. At this rate I will be carving zucchini-o'lanterns in a few weeks.

As unenthusiastic as I was while making this, I can say with sincerity that it actually was very good - probably because the zucchini acts as an almost secret background ingredient to the bold lime, curry and coconut flavors. I threw in a potato to add body and I suspect that the bisque's creamy texture is due in part to this addition.

Curry pastes and sometimes fish sauce can vary in their strength so start on the low-end of the amounts I suggested and work up from there depending on your preference. I personally added 4 tablespoons of fish sauce and 6 teaspoons of curry paste.

I spooned some Jasmine rice in which soaked up the coconut creaminess perfectly. Thin rice noodles would also be a welcome addition.

For 4-6 servings:

3 tablespoons canola oil
1 small onion, chopped
1 large potato, peeled and cubed
5 cups cubed zucchini (about 2 medium or 1 annoyingly large one)
1½ cups vegetable stock
1 can light coconut milk
3-6 teaspoons green curry paste
3-4 tablespoons fish sauce
The juice of 1 small lime
Steamed jasmine rice, for serving

Heat the oil in a pot over medium-high heat. Add the onion and saute for 5 minutes. Add the potato and cook for 2 minutes more. Add the zucchini and cook for another minute. Add the stock and bring to a strong simmer, covered, for 15 minutes.

Puree the mixture with an immersion blender or transfer it in stages to a blender. Blend until very smooth. Return the zucchini puree to the pot.

Over medium heat, stir the coconut milk, curry paste, fish sauce, and lime juice into the puree. Bring to a gentle simmer for 5 minutes. Taste and add more curry paste or fish sauce if desired. Simmer for 5 minutes more. Serve with the steamed rice.

Apple Zucchini Bread with Almond Struesel

2009-09-27T13:55:00.001-05:00

Since my zucchini plant just won't die, I am dutifully (still) using it up in any way I can. I am soooo over summer, eager instead for the foods of fall. Currently I am in deep apple love and eat them constantly. There is nothing more satisfying than biting into a perfect Honeycrisp apple.

But I digress, for there are 6 zucchini in my refrigerator right now. I foresee a few last gasp zucchini recipes in the next week or so but what better way to get rid of them then to combine them with apples. Apple and zucchini both benefit from spice, both bake up beautifully, and both add moisture to baked goods. I tested this by combining them in this quick bread. It worked.

Topped with a cinnamon-sugar-almond struesel, this bread is not only delicious, but quite pretty too. This recipe makes a large 9x5-inch loaf but feel free to split the batter amongst two smaller pans or even adapt it to make muffins. Bake just until a knife comes out clean from the center.

For one large loaf:

2 cups all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon kosher salt
1 cup packed light brown sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted and cooled slightly
1 apple, peeled and diced (I used Braeburn)
1 cup finely shredded zucchini, lightly squeezed dry

For Almond Struesel:

4 tablespoons sliced almonds
4 tablespoons sugar
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon unsalted butter, softened

Heat the oven to 350 degrees. In a large bowl whisk together the flours, baking powder, spices, salt and brown sugar. In a small bowl, whisk together the eggs, buttermilk, vanilla and melted butter. Stir the buttermilk mixture into the dry mixture until just moistened. Fold in the apple and zucchini.

Butter a 9x5-inch loaf pan. Pour the batter into the prepared pan, smoothing the top.

To make the struesel: in a small bowl, stir together the almonds, sugar, flour and cinnamon. With your fingers work the butter into the mixture. Sprinkle evenly over the top of the batter.

Place the pan into the center of the oven and bake for 60 - 70 minutes or until a knife inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely or serve warm.

Braised Lamb Shanks with Tomatillos, Peppers & Olives

2009-09-25T00:01:00.001-05:00

Sometimes it sucks being married to a chef - the hours are long, we don't have a lot of the same days off, and I can often feel him judging me as I slowly and wrongly chop an onion.

But then, there are the good things about the profession, like coming home from work on a Tuesday and having the dinner pictured above waiting for me. It looked spectacularly rustic, fancy enough for guests but was also an inexpensive one-pot meal. Lamb shanks are one of those cuts of meat that are much less costly than their rack and chop counterparts. For two large shanks, it cost about $6.

Our garden is flush with tomatillos and peppers right now so it was great being able to use some up in this dish. We served this over steamed quinoa and it was perfect.

For two servings:

2 lamb shanks
1 tablespoon canola oil
1 small onion, chopped
3-4 mild peppers such as Anaheim or Poblano, stemmed and sliced
1 tablespoon minced garlic
2 cups chopped tomatillos
10 green olives
½ cup chicken stock
2 sprigs fresh thyme
1½ cups cooked quinoa for serving

Heat the oven to 500 degrees. Generously season the lamb with salt and pepper. Put the lamb in a heavy, dutch oven, such as a Le Crueset and place in the oven. Turn the lamb every few minutes in order to brown it on all sides. Remove from the oven and transfer the lamb to a plate. Set aside.

In the same dutch oven, add the 1 tablespoon of oil over medium-high heat. Sauté the onions for 5 minutes, then add the peppers and garlic. Cook, stirring occasionally until softened, about 5 minutes more. Add the tomatillos and olives and cook for 1 minute. Add the stock, thyme and lamb to the pot and bring to a simmer. Cover and simmer for 1½ hours until the meat is tender and falling off the bone.

Season to taste with salt and pepper. Serve over the quinoa.

Adapted from a recipe in How To Cook Everything by Mark Bittman

Five-Spice Apple Chips

2009-09-22T18:35:00.008-05:00

Years ago, The Chef and I saw a recipe for "Cumin Apple Chips" from Gourmet Magazine and were instantly intrigued. After making them we decided that cumin wasn't quite right so The Chef ingeniously came up with the idea to use Five Spice Powder instead.

If you're unfamiliar, Five Spice Powder is a deeply aromatic, Chinese spice blend that typically includes star anise, anise seed, ginger, cloves, cinnamon and sometimes pepper. It is mainly used in savory dishes but the blend of spices compliments fall fruits so well, I often use it in desserts this time of year.

A few things to know about making apple chips - they takes a long time to bake, the recipe doesn't yield that many chips, but they are so yummy that they will be eaten in far less time than it took to make them. The use of a mandoline and baking sheet liners such as a Silpat is essential. If the apples aren't sliced thinly enough, they will be chewy rather than potato-chip-crisp.

I think that Haralson apples make the best apple chips but feel free to use whatever variety you like. I have had success with many different kinds.

2 apples
1/2 cup powdered sugar
1 tablespoon five spice powder

Slice the apple on a mandoline very thin (you don't have to worry about peeling, coring, or deseeding the apples), about 1/16 of an inch thick. Over a bowl, sift together the sugar and spice.

Heat the oven to 200 degrees. Line 2 baking sheets with Silpat liners. Pour the sugar mixture back into the sifter and liberally sift it over the Silpat. Place the apple slices on it and sift the sugar mixture over the top.

Place in the center of the oven and bake for 2 hours. Peel the apple slices off the Silpat and allow them to cool on a wire rack. Store the apple chips in a sealed plastic bag or container.

Adapted from a recipe in Gourmet Magazine.

Broccoli, Apple and Curried Sunflower Salad with Buttermilk Dressing

2009-09-19T18:31:00.003-05:00

Although saying farewell to summer can be difficult, my love for apples eases the seasonal shift. I love apples more than any other fruit but my passion for Honeycrisp Apples specifically is strong. I think Honeycrisps do particularly well in salads for they don't brown quickly and their crunchiness adds substantial texture.

I whipped this salad up on a whim and sometimes, things just turn out right. I'm mainly pleased with these curried sunflower seeds I made for I love the faintly exotic taste curry powder imparts to any dish. I can tell you that I ate quite a few of these seeds before they even made it into the salad.

The dressing is an old favorite of mine that I originally discovered in the Joy of Cooking. I have tweaked it a bit over the years to suit my tastes and I think it really works as an all-purpose tangy, creamy dressing.

To serve 4-6:

1 small head romaine
1 small head broccoli, trimmed into small florets
1 honeycrisp apple, diced small
A handful of dried currants
Curried Sunflower Seeds*
Buttermilk Dressing*

Bring a pot of water to a boil and add the broccoli florets. Blanch for 1 minute and transfer to an icewater bath. Once cool, drain thoroughly in a colander.

Tear the romaine into pieces and place into a large bowl. Add the apple, broccoli, and the currants and sunflower seeds to taste. Toss thoroughly. Drizzle the dressing over the top and toss again. Serve immediately.

*Curried Sunflower Seeds:

1/2 cup raw sunflower seeds
2 tablespoons sugar
1/2 teaspoon sweet curry powder
1/4 teaspoon kosher salt

In a small bowl, sit together the sugar, curry powder and salt. Set a non-stick skillet over medium-high heat. Add the sunflower seeds and the sugar mixture. Stirring constantly, allow the seeds to be thoroughly coated in the caramelizing sugar, about 2 minutes. Take off the heat and spread the seeds out on a piece of wax paper to cool.

*Buttermilk Dressing:

3 tablespoons white wine vinegar
3 tablespoons sour cream
3 tablespoons buttermilk
1 tablespoon honey
1/2 a small shallot, roughly chopped
1/4 cup olive oil
Salt and pepper to taste

Put all the ingredients in a blender and thoroughly blend until emulsified and smooth. Refrigerate until ready to use.

Blueberry Wild Rice Muffins

2009-09-16T18:26:00.003-05:00

I made a pot of wild rice the other night for a pilaf I threw together. It contained sauteed kale, shallots, and freshly diced yellow pear tomatoes (yum!) and revitalized my love of wild rice. I set aside a generous cup of it to make these muffins and I can say that I love the texture it adds: pleasantly chewy and substantial.

I like to think of these as summer/fall transition muffins as they are filled with the juicy blueberries of warmer months and hearty with wild rice which I associate with cooler weather. Here in Minnesota, wild rice is quite common and I don't think I eat it enough.

The batter for these muffins is quite stiff so don't be worried when folding it all together. Make sure to only moisten the ingredients, but not overwork the batter or they will be rocks instead of muffins. The resulting treat is subtly sweet, healthy and perfect for an on-the-go breakfast.

For a dozen muffins:

1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, melted and cooled slightly
2 eggs
1/2 cup buttermilk
1 cup blueberries
1/2 cup chopped toasted pecans
1 cup cooked wild rice

Heat the oven to 400 degrees. In a large bowl, whisk together the flours, sugar, baking powder, cinnamon and salt. Add the blueberries and mix to coat. In a small bowl, whisk together the melted butter, eggs, and buttermilk. Stir the liquid ingredients into the flour mixture until just blended. Fold in the wild rice and pecans.

Spoon into a 12-cup muffin pan that has been greased or lined with muffin cups. Bake in the center of the oven for 18-20 minutes. Let cool on a wire rack for a couple minutes before removing from the pan.

St. Germain Champagne Cocktail

2009-09-13T10:19:00.004-05:00

I was introduced to St. Germain liqueur recently and it was love at first sip. St. Germain is a french liqueur made from elderflowers harvested in the Alps during a brief harvesting season. I was familiar with the elderflower flavor because of the concentrate IKEA sells which makes refreshing sodas when mixed with sparkling water. If you haven't tried the IKEA elderflower concentrate, I highly recommend you get some immediately. Then, go and procure a bottle of St. Germain to round out your new elderflower existence.

I added St. Germain to a glass of champagne and garnished it with a strip of orange rind. For a simple cocktail, the taste is quite sophisticated and unusual. There are all sorts of cocktail ideas on the St. Germain website and I look forward to trying them all while imagining some French guy picking elderflower blossoms in the cool mountain air.

For 1 cocktail:

1/2 ounce St. Germain
Champagne or Sparkling Wine
Orange Rind for garnish

Add the St. Germain to a champagne glass, pour the champagne over it, garnish with the orange rind. Simple, chic, very French.

The Late Summer Bounty

2009-09-09T18:21:00.000-05:00

The end of summer is a bit of an alarming time for me as I steel myself for the coming winter months. If only fall could last longer, winter wouldn't be so difficult. I know that once the Brussels Sprouts are big enough to slice off their large, prehistoric looking stalks, the growing season is near its end.

Some of the more interesting vegetables in the garden certainly take their time growing. Our leeks for example morph from looking like chives then scallions then leeks over the summer months. The particular variety we grow, Blue Solaize Leeks, get a distinct deep blue at their ends as they mature.

One of my favorite late summer items are the Cranberry Beans. Vibrantly fuchsia, speckled, and abundant, these beans are easy to grow and are an unusual addition to soups or succotash. I have found that they freeze well once shelled. I keep them on hand, portioned out in individual bags.

Our tomatoes have been a sad disappointment this year, as I suspect it has been for a lot of people. Strange cool weather coupled with dry spells essentially stopped our tomatoes from ripening. Once the weather got back on track, another tomato hazard took over: our two labrador retrievers. These pests lie in wait, only pulling off a tomato when it has a hint of ripeness to it for they don't really want to eat the green ones either. Next year, we need to come up with a new plan of attack.

Pictured above: Lacinato Kale, Blue Solaize Leek, Ancho (Poblano) Pepper, Anaheim Pepper, Jimmy Nardello Pepper, Wenk's Yellow Hot Pepper, Purple Tomatillo, Green Zebra Tomato, Long Island Brussels Sprouts, Vermont Cranberry Beans.

Peach Ginger Conserve

2009-09-06T22:14:00.002-05:00

Conserves, which are essentially jams containing dried fruits and nuts, have scared me for a long time. Believe me, I had clear reasons. One, I had never heard of such a thing until I started reading up on canning. Two, I had never had a conserve served to me nor had I ever seen it in a store. Three, I was apprehensive about the idea of nuts and raisins in my jam. My conserve-fear was irrational for it is a glorious thing.

Conserves were popular in old-timey days as a condiment for meat - which I am guessing means it served as a cover for questionable meat that had maybe not seen its freshest days. These days though, I serve it the same way as I would a jam and discovered it made a particularly good crepe filling. There's really no going wrong when peaches, ginger, brandy, raisins, almonds and a hint of orange are combined. So, so good.

For about 8 half-pint jars:

1/2 cup golden raisins
1/3 cup minced crystallized ginger
1/2 cup brandy
3 cups of pitted, peeled and crushed ripe peaches
2 lemons, juiced
6 cups sugar
The zest of 1 orange
1/2 teaspoon unsalted butter
2 pouches liquid pectin
3/4 cup very lightly toasted sliced almonds

In a bowl combine the raisins, ginger and the 1/2 cup of brandy. Place in the microwave for 30-45 seconds and set aside while the rest of the ingredients are being prepped.

In an 8-quart pot stir together the peaches, lemon juice, sugar, orange zest, and butter. Drain the brandy off of the raisins and ginger and add them to the pot, reserving the brandy for later. Cook over low heat, stirring constantly until the sugar dissolves. Bring the heat up to medium-high and cook, stirring constantly to prevent scorching. When the mixture comes to a full boil, quickly squeeze both pouches of pectin into the pot and stir for 1 minute. Take the pot off the heat.

Set a timer for 5 minutes and stir in the almonds and a 1/3 cup of the reserved brandy. Stir the conserve once or twice every minute for 5 minutes to distribute the ingredients evenly through the syrup.

Ladle the jam into prepared, hot, sterilized jars and process in a water bath for 10 minutes at 200 degrees. For detailed canning and sterilization procedures, click here.

Adapted from a recipe in Blue Ribbon Preserves by Linda Amendt.

Mango Hot Sauce

2009-09-03T21:18:00.002-05:00

Now that September is upon us, our peppers are in full force in the garden. We grow 6 different kinds but my particular favorite are the Wenk's Yellow Hots. Initially yellow, they transform to a coral and then bright shade of red. I usually end up picking them when they are a sort of mango color which inspired me to try my hand at making hot sauce.

I used a Rick Bayless recipe as a base and built my version around it, adding mango and a bit more sweetness in the form of agave nectar. Mr. Bayless' sauce uses habaneros which are of course, scorching, but the level of pepper heat is always a bit hard to describe, isn't it? I, for instance, would categorize Wenk's Yellow Hots as a sort of medium heat, similar to a jalapeno, but I am quite certain that my friend Eric would be weeping in a hellfire imprisonment if one even got near him. He thinks pepperjack cheese is spicy, so...yes. We are all different.

I loved this sauce and was motivated to make a tropical-style dinner to use up the sunshine-tinged goodness. I cooked up some black beans, white rice, and fried some nearly ripe plantains. The mango and tangy heat worked well together and made the whole meal deliciously spicy.

I have no evidence of this, but I am guessing that the amount of vinegar in the sauce will allow it to last quite a while in the refrigerator. I plan on packing mine into jars and handing them out to those who appreciate a little spice in their life.

For about 4 cups:

6 cloves garlic, unpeeled
½ pound fresh chili peppers, stemmed
1 cup diced ripe mango
1 medium carrot, peeled and roughly chopped
½ a medium onion, roughly chopped
1½ cups cider vinegar
2 teaspoons kosher salt
1 tablespoon agave nectar (or sugar or honey)

Roast the garlic cloves in a small skillet over medium-high heat, turning frequently until blackened in some spots and fragrant, about 10 minutes. Set aside and peel when cool enough to handle.

In a medium saucepan, combine the chili peppers, mango, carrot, onion, vinegar and 1 cup of water. Bring to a boil and simmer for 15-20 minutes.

In a food processor (or a blender), add the pepper mixture along with the salt, agave nectar and roasted garlic. Puree thoroughly until quite smooth. Taste and add a bit more salt or sweetener if desired.

Pour into jars and store, covered, in the refrigerator.

Adapted from a recipe by Rick Bayless

Heirloom Tomato, Corn and Squash Relish

2009-08-31T18:20:00.000-05:00

One of the good things about being married to a chef is that I get to occasionally hang out with other chefs. This was the case a couple weeks ago when I volunteered at a local food and wine event. I helped man the Oceanaire table passing out Corn Cakes with Smoked Trout topped with an extremely tasty summer relish. At least a dozen people told me that the corn cakes were the best food item there...and, even though I am obviously biased, I had to agree.

A corn cake is a crowd-pleaser but for me, it was the relish element that made it a real standout. The flavors were so bright, so full of summer sun that I couldn't get enough of it. The Chef's boss, Rick, was kind enough to pass along his recipe to me which was adapted from one that appeared in Food and Wine magazine a while back.

I love the lively colors of this relish. Heirloom tomatoes come in so many shades that I recommend mixing them up if you have them. I used both lime green and deep purple tomatoes and they looked (and tasted) great. Last night we served this with some grilled steak but I can't think of a protein this relish wouldn't compliment. At the restaurant The Chef served it with some cornmeal crusted salmon and as an accompaniment to seared scallops with sweet corn flan.

For about 4 cups of relish:

¼ cup rice wine vinegar
2 tablespoons packed brown sugar
1 teaspoon sea salt
¼ cup olive oil
1 clove garlic, minced
½ teaspoon minced ginger
1 teaspoons mustard seed
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
2½ cups of ½-inch diced heirloom tomatoes
¾ cup of ¼-inch diced zucchini or yellow squash
1 ear of sweet corn
2 tablespoons onion or shallot, minced
1 jalapeno or other hot peppers, minced

In a small saucepan, boil the vinegar, salt and sugar until dissolved. Pour into a large bowl.

In a sauté pan, heat the oil over medium heat, add the garlic, ginger, mustard seeds, black pepper, and cumin. Stir frequently and remove from the heat after about a minute.

Slowly whisk the oil into the vinegar mixture. Blanch the sweet corn in boiling water for 1 minute. Run it under cold water or place it in an ice bath to cool. Cut the kernels off the cob and add it to the bowl. Add the tomatoes, squash, onion, and jalapeno and gently stir. Refrigerate for at least 4 hours or overnight.

Adapted from a recipe in Food and Wine Magazine.

True Blue

2009-08-29T14:35:00.000-05:00

Last year I submitted my Rhubarb Raspberry Jam to the Minnesota State Fair and won a blue ribbon. This was my first time submitting anything so not only was this unexpected, it turned out to be fun as hell. Gabbing with the veteran canners, receiving my prize money in the mail ($12-ha!), and of course, going and seeing my jam displayed behind the glass case makes me happy to think about even now.

Since then I have been both slightly terrified and more determined about this year's fair. The prospect of not winning, which in my mind would have made last year's win a wretched fluke drove me to stack the competition deck and submit 7 entries this year. I canned and canned and canned, hoping not for a blue ribbon, but for any ribbon - red, white or pink would suit me just fine.

The morning of the first day of the fair, The Chef and I were up early, continuously refreshing the Fair's canning results page. When it finally posted I was ecstatic and relieved to see I had won a blue ribbon for my Blueberry Jam. As we scrolled through the rest of the results, I couldn't believe my eyes when I saw I had won a second blue ribbon for my Peach Jam. The Chef and I did a little victory dance in the living room which got the dogs barking and I couldn't help but think to myself - I might actually be good at this.

Over the years I have had varying degrees of success with the jams, fruit butters, fruit syrups, and marmalades I have canned. Fortunately I have a close group of friends that I can hand a jar of something to with the warning "this isn't that awesome but you should eat it anyway" or "this was supposed to be marmalade but now I'm calling it sauce." These friends have loyally brought the questionable items home and reported back with gratifying tales of sauce-as-cake filling, sauce-as-pancake syrup, sauce-as-ice cream topping, etc.

I still can't say I love canning - the mess, the heat, the mountains of dirty dishes - but when I'm down in the basement and see a row of jars on the shelf, waiting to be eaten, or gifted, or submitted to the Fair, I'm happy.

Roasted Anise Plums

2009-08-26T18:18:00.002-05:00

After I made this recipe, I scooped a couple of warm plum slices into a small bowl and splashed them with some cream. I couldn't believe how fantastic they tasted and found myself drinking the plum syrup from the bottom of the bowl like a lunatic. I was really pleased that I was all alone in the house and confess this only to convey the goodness that is Roasted Anise Plums.

I should mention that I like plums just fine but they certainly aren't my fruit of choice. I suspect I only bought them on a whim due to their eye-catching purple exterior. Hankering for a dessert the other evening, I decided to give them the Honey Vanilla Rhubarb treatment. I adjusted the proportions and ingredients a bit and thought about putting some fennel seeds in but decided to go for anise instead. The plums were transformed - tender, richly flavored, very fragrant.

Serve them with cold or whipped cream, over pancakes or waffles, over ice cream, or stirred into yogurt. I also envision these making a perfect pavlova topping.

For about 3-4 servings:

4 large firm plums
1/3 cup sugar (or vanilla sugar if you have it)
2 tablespoons honey
1/2 vanilla bean
1/2 teaspoon anise seed, lightly crushed with a mortar & pestle

Heat the oven to 350 degrees. Coat a medium-sized baking dish with cooking spray. Cut the plums into thick slices and add to the dish. Add the sugar, honey, vanilla bean and anise seed and toss to combine.

Bake for 30 minutes, stirring once or twice. Depending on the ripeness of the plums and your preference, they may need to cook for a bit longer. I ended up at around the 35 minute mark. Serve warm, or let cool, transfer to a container and refrigerate. They will keep for several days.

Quick Cucumber Pickles with Tarragon

2009-08-23T20:28:00.001-05:00

I have only recently begun making my own pickles from cucumbers in our garden and since I eat so many, I haven't bothered going through the trouble of actually canning them. These pickles last for about 3 weeks in the refrigerator but I would bet, if you're like me, they don't make it that long.

A mandoline is essential in getting perfect, thin slices of cucumber. I always look for reasons to use mine because as I slice away, I can't help but imagine one or several of my fingers getting shaved off which brings an exciting bit of drama to the whole process.

After the slicing adventure is over, all that's left to do is let the cucumbers soak in a bit of salt, boil the brine ingredients together, and combine it all in a couple of glass pint jars. A warning: the first time I made these I didn't rinse the salt off the cucumbers thoroughly enough and man, they were SALTy. Luckily I have good friends who ate them anyway.

For about 2 pints:

1½ pounds cucumbers, ends trimmed (I use pickling cucumbers)
¼ cup pickling salt
1½ cups water
1½ cups white vinegar
¾ cup sugar
1 tablespoon mustard seed
2 bay leaves
½ teaspoon celery seed
6 peppercorns
4 sprigs of tarragon

Thinly slice the cucumbers, place them in a colander and gently toss them with the salt. Cover the colander with plastic wrap and set it over a bowl. Let the cucumbers drain for one hour.

Meanwhile, bring the water, vinegar, sugar, mustard seed, bay leaves, celery seed and peppercorns to a boil in a saucepan. Allow to boil for 2-3 minutes, turn the heat off and transfer to a large measuring cup. Set aside to cool.

After the cucumbers are done draining, rinse them under cool water and gently toss them under the water to thoroughly remove the salt. Spread them out on several paper towels. Place more paper towels on top and press down to blot off the water. Sterilize 2 glass pint jars (I just run mine through the dishwasher). Divide the cucumbers between both jars. Nestle 2 sprigs of tarragon in each jar.

Most of the brine ingredients will have settled to the bottom of the measuring cup. This is fine. I just pour the brine into the jars and discard whatever brine ingredients remain. Once the cucumbers are covered with the brine, poke around the jars a bit with a knife to get rid of any air bubbles. Pour additional brine to cover, leaving ½-inch headspace. Screw the lids on and place in the refrigerator.

The pickles will be ready to eat in a day and are good for about 3 weeks.