Butter, of course. And fruit, of course.
I had actually never had the famous combo of strawberry and rhubarb before, and most defiantly have never made anything containing the magical combination. But the other day the stars aligned, and I made strawberry rhubarb pie. I wanted to make one of those classic fold over stand alone tarts, but with a butter pastry. So I did, and it was brilliant. Boom-chicka-boom-boom.
Some fun things to look at:
3 reasons to travel while you’re young. Listen and obey.
I want this dog.
Build your own pizza oven!
I want this kitchen so so so much. And this one too.
What a lovely way to serve eggs.
I made these to go along side my quinoa patties, the combination of the two go quite nicely together. If you’re serving these on their own I strongly suggest making the yogurt sauce to accompany them if you’re not planning on taking them to school or work. Sliced cucumber goes very well layered on top of the fritter and finished with a dollop of yogurt sauce.
Ever since I started school I have had this, “I don’t know what to eat during the day” problem. My options are, Taco Bell, McDonalds, Starbucks, and of course the school cafeteria. None of these option are even an option. So up until this point I have pretty much been not eating until I get home. This makes for a cranky me, and a hoarding of food when I get home. This weekend I made a couple of travel-safe, healthy options to bring to school, chief among them, these quinoa patties. Quite yummy
Note on the recipe: A quick note on the goat cheese, I used a honey chevre cheese. And I really liked the hints of sweet the honey left in the finished product, so if you are using plain chevre I would consider adding a tablespoon or two of honey.
I am snobby about quite a few things, any of my friends will tell you that. And I am going to add one more to the list: pumpkin puree. I think it was about 4 years ago (yes, I was the 14 year-old that stayed home to puree a pumpkin) I pureed a pumpkin for a pie and there was no turning back. Yeah, it’s work, but worth it. For the past few falls I have been pureeing about a dozen pumpkins, and then freezing the puree in 1 cup zip lock bags.
I feel like a mom writing this post, but seriously, making your own puree at home is worth it. Take it from a single 18 year old.
Cut a sugar pumpkin in half, remove the stem, and scoop out all of the seeds and “guts”. Cut each half of the pumpkin into quarters. Using a sharp veggie peeler, peel each piece of pumpkin (or you can steam the pumpkin with the skin on, and take it off after it’s steamed). In a large pot add about 2 inches of water, toss in your peeled pumpkin and turn on your stove to low to medium low. Cover and cook until the pumpkin is fork tender.
Process your steamed pumpkin in a food processor until completely smooth.
It will keep in the fridge for a little over a week, or you can freeze it.
I am on this kick of going into the bulk section of the grocery store and buying alternative grains. I guess I am feeling left out since I don’t have a gluten allergy. It seems like I am the only one on the planet that still eats gluten, and that can start to go to your head, you know? But I feel justified when I can still go to a bakery a order a pain au chocolat.
I picked up some bulgur the other day, as well as some red lentils. Mostly I bought the lentils because they are pink, and you can’t buy very many things that are naturally pink. And the bulgur? Well the name, you really should try things like a name like bulgur.
From Herbed Bulgur-Lentil Pilaf
- 1/2 cup red lentils
- 1 cup bulgur
- 4 cups chicken stock
- 1 tablespoons olive oil
- 1/2 sweet onion, chopped
- 1 small zucchini, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh chives, chopped
- 1 teaspoon lemon zest
- 2 tablespoons butter
Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
Heat oil in a skillet over medium heat. Add onions and cook until they start to sweat. Add zucchini and cook until tender, about 8 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in basil, chives, lemon zest, butter, salt and pepper to taste and toss to incorporate.
Look at that. Do you see that beauty of a book cover? Isn’t it positively beautiful?
It’s been a year now that I have been working on this cookbook, what started out as a “maybe in the future” idea turned into a hear and now idea, and it’s something that’s nearly finished. I can’t give you a release date, yet, but soon, very soon you will know when you can order your own copy of Three O’Clock Coffee. Ah, doesn’t that sounds nice? Your very own copy of my book. I will tell you that things are coming along nicely, and I am exceedingly happy about how things are looking, I CANNOT WAIT to show you more of the book!
Cheers for now, my dears.
A few days of recovery time after my baguette fail, I was ready to try a crusty loaf again. My Uncle posted this recipe for a Dutch Oven style bread on my Facebook wall.
I was just reading about this method of bread making in my new obsession, Ruhlaman’s Twenty. The theory is sound, bake the loaf in a clay pot, the steam trapped inside creates the crispy crust, finish the baking time with the pot uncovered; and you have a crispy artisan loaf on your hands.
I was a little skeptical of the recipe. It looked way too simple, bread can’t just sit over night be baked and turnout like that?! I stand corrected.
My bread turned out a bit salty, that was probably my fault, I never measure salt (one of those, put it in the palm of your hand things), and I must not have been paying close attention; just be warned.
But as you can see, it turned out quite beautifully. I want to try a whole wheat, and a kalamata olive loaf. Also, the recipe originally used a cast iron pot, I used clay with great success.
Dutch Oven Bread:
Makes 2 loaves
3 cups unbleached all purpose flour
1 3/4 teaspoons kosher salt
1/2 teaspoon yeast
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a clay pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
This little cafe right outside The British Musium was probably the best cafe experince I had while I was in England. It was so uber cute. Look at the street seating!
I had a parmesan and tomato tart, accompanied by a late sprinkled with brown sugar…
(HAPPY 4TH OF JULY!!!!)
In Old Colorado City there is this little coffee shop that has the best chai latte you may ever encounter. Smooth and creamy. Whenever I may happen upon an opportunity, I am sure to snatch a cup from the cozy place.