Gingerbread Chai Protein Shake

Two things about today:

1. I am beyond tired because poor Penelope (mutt #4 out of 6 currently residing in the Keith house) was up all night with a double ear infection and terrible allergies...resulting in yours truly being up all night cuddling with poor Penelo-puppy. That was not an enjoyable vet visit this morning. Ugh.

2. I am sick of summer. I wish it was fall. That's all.

So, that said, all that I needed today was a yummy, cozy, fall sort of drink to give me little pep in my step. Since I am really sick of my normal afternoon coffee shake wake me up, I decided to give this gingerbread chai shake from GOOP a try. It has been on my TO MAKE list since before last fall and before the whole "conscious uncoupling" fiasco made me reconsider ever reading her blog again. Though, I will say that I really wish I had made it sooner because it may be my new absolute favorite thing!!

There's no added sugar, lots of protein, and the perfect amount of caffein for an afternoon pick me up!

Gingerbread Chai Protein Shake

Ingredients:

1 cup of brewed rooibos chai tea

1/3 cup coconut milk (I used light coconut milk to avoid the super high fat content. You could also use almond milk, but it will turn out much less creamy)

2 tablespoons almond butter (I used Justin's Maple Almond butter. SO. GOOD.)

1 scoop of vanilla protein powder

1 teaspoon cinnamon

2 teaspoons ground ginger

Method:

Combine all ingredients in a blender and blend until smooth. You could also let the tea cool and add some ice for a frozen shake!

Enjoy!

White Wine Braised Chicken with Olives and Preserved Lemons

Tuesday, January 14th, 2014....

Another lovely winter day with a brisk high of 84!!! Are you kidding me, Los Angeles?!?! It's like Jimmy Fallon said, the only two seasons we have in Los Angeles are Pilot and Awards.

Some of my favorite things about "Awards Season (aka Winter)" are comforting soups, slow cooked braises, and cozy comfort food. Nothing warms you up on an 80 degree day like beef stew. Ha. Right about now I am getting in bikini shape, thinking maybe we should fire up the grill for some burgers!

This weather is stupid. I love living in southern CA, and I LOVE that we never have to shovel snow (well, that Rich never has to) or bundle up in 14 layers (3-4 is nice though, JCrew agrees with me)...  But, we are getting close to mid July temperatures while the rest of the country is dealing with the "arctic vortex/frozen tundra/other thing Al Roker made up" nonsense.

So... what to do, what to do...

Make a braise... I just don't want to feel left out, ya know? The sun may be shining outside, but my house can be filled with the delicious aromas of roasting chicken and winter scented Yankee Candles. With just a few tweaks, you can make a perfect, lightened up version of this quintessential Awards Season dinner.

Here's the plan: Ditch the rich, heavy tasting red wine for white wine. Bonus: now you can drink that bottle of Brunello you were going to cook with. And since awards season will soon give way to "Bikini Season" (which is the season Rich gives me "awards" for...) leave out the bacon and veggies and add olives and preserved lemons and voila... you've got a lighter, bikini friendly, take on a classic coq au vin.

White Wine Braised Chicken with Olives and Preserved Lemons

Ingredients:
2 sprigs thyme (or 1 teaspoon dried thyme leaves)

1 bay leaf

Small handful of parsley leaves, chopped, plus a few stems

6 skin-on chicken legs

Salt and freshly ground black pepper

Olive oil

10 cloves of garlic, peeled

3 tablespoons unsalted butter

2 tablespoons flour

3 cups white wine

2 cups chicken stock or broth

16 green, briny olives

2 small preserved lemons, cut into ⅛-inch thick rounds (**recipe below)

**Whole Foods usually has preserved lemons in the olive bar section, but if they let you down (like they did me yesterday...) you can use this recipe in a pinch.  Slice two lemons into 1/8 inch rounds. Place in a glass baking dish. Sprinkle with salt, cover with water, and bake at 250 degrees for three hours. 

Method:

Season the chicken thighs with salt and pepper. Heat a dutch oven (or large braising dish) and add about 2 tablespoons of olive oil. When hot, brown the chicken, skin-side down for about 4 minutes until brown and crispy. Turn and brown the other side. Set the chicken aside and add the garlic cloves to the pan and sauté until golden brown, 1 to 2 minutes. Transfer the garlic to a bowl and set aside.

Make a roux. Add 2 tablespoons of the butter and the flour to the pan and whisk over low heat until golden brown, about 1 minute. Add the wine and bring it to a boil, scraping the pan with a wooden spoon to pull up the brown bits. Continue to cook until the wine is reduced by 1/3. Add the stock, browned garlic cloves, bay leaf, olives and thyme sprigs to the pan. Tuck the chicken, skin-side up, into the sauce. Bring to a boil, then simmer, covered, for 45 minutes or so. You cannot rally over cook this dish... which is the best part of a braise!

Preheat the oven t o 425 degrees. Place the chicken legs on a large baking sheet along with the preserved lemon slices. Remove the garlic, olives, and herbs from the sauce and set them aside. Then, bring the sauce to a boil and reduce it until it is a nice consistency and coats the back of a spoon. Whisk in the remaining 1 tablespoon butter and season to taste with salt and fresh cracked pepper.

While the sauce is reducing (it took about 25 minutes for me), put the chicken and lemons in the oven to brown, about 20 minutes. Transfer the garlic, olives, and browned chicken back into the reduced sauce. Place the preserved lemon slices on the chicken and sprinkle with chopped parsley.

I served this over oven roasted potatoes and it was perfect.

If you don't receive Tasting Table emails, you should. 

This, and many other delicious recipes, can be found on TastingTable.com!

Pumpkin Fettuccine with Caramelized Onions, Goat Cheese, & Walnuts.

You know that first day that fall actually feels like fall? Well, today is that day for me and I am really enjoying it. I have to admit that while I've been talking about fall a lot lately, At first my feelings were coming from a place of denial. You see, I really love summer and I thought that I was going to have a hard time transitioning into another season. But now we are about 3 weeks in and I am starting to get the feeling that autumn and I are going to be great pals in no time. Maybe even seasons with benefits! After all, fall already let me see it's gourds. 

Possibly the best thing about fall was the sound I woke up to this morning... rain drops. You see, I had a bright and early wake up call at 4:30 this morning to shoot a commercial for Dr. Pepper (one of the only doctors that I like) and while I could have happily slept for 14 more hours, I actually forgot how grumpy and tired I was because of the pitter patter of those little raindrops saying, "Sarah, get up. I'm going to make your day (but ruin your hair). 

For those of you from a place with normal precipitation cycles rainy days in LA are absolutely everything. It goes so long without raining here in the summer that sometimes I forget about it. Rain is like that super hot guy you are crushing on (before you were married of course.) It make's you feel warm and fuzzy inside, it smells really nice, it makes you want to cuddle in front of the fire place (amongst other things...) but at the drop of a hat (or rain boot), the magic is gone. Out of nowhere that "something" that you once had together just dries right up. That is, until you run into each other 6 months later. Yes, sometimes I do compare the weather to handsome men. You should try it and see where your mind wanders... Anyways... Here we are. Me and the rain. 6 months later... and I am crushing hard. I've got my sweats on (that's the rain's favorite outfit I have) and I am planted on the couch falling in love... (Rich looks bored). I've got a pile of sleeping dogs on me and a bowl full of pasta in me. Could anything really be better? The answer is no. 

Fall is feeling pretty great right about now. And while this rain is making me giddy... I'm going to have to blame this pumpkin pasta for my school girl butterflies. Yes, pumpkin pasta. I am going to go out on a limb here and say that pumpkin sweets are not really my jam (speaking of which, I've never tried pumpkin jam, but while it would be jam I doubt it would be my jam). I feel like pumpkin desserts are starting to feel a bit overdone. Pumpkin is a squash, a vegetable, and while I love my pumpkin sweets as much as the next girl instagramming her pumpkin spice latte... I've been branching out a bit and am learning that some of my very favorite pumpkin recipes are not sweet at all.

Whole wheat pasta in a pumpkin alfredo sauce and tossed with caramelized onions, goat cheese, and toasted walnuts. It's savory, flavorful, and full of toasty fall flavors that are enough to make you forget that summer ever existed and cook a perfect rainy day lunch.

Pumpkin Fettuccine with Caramelized Onions, 

Goat Cheese, & Walnuts.

Ingredients:

1/2 pound (8 ounces) whole wheat fettuccine

1 tbsp olive oil

1/2 onion, thinly sliced

1/4 cup walnut pieces, toasted

1 tablespoon butter

1 tablespoon flour

2 garlic cloves, pressed or minced

2 cups low-fat milk

5 ounces goat cheese cheese, cut into big chunks

1 cup pumpkin puree

1 teaspoon sea salt... or to taste. This sauce needs A LOT of salt or else it will be very bland. 

freshly ground black pepper

a pinch of red pepper flakes

shaved Parmesan cheese for topping

Method:

Heat olive oil in a skillet and sauté sliced onions over medium- low heat until caramelized. Set aside.

Cook pasta to al dente. Set aside. 

In a medium saucepan, heat butter. Once melted, add the flour and cook for about 2 minutes to make a roux. Add garlic and cook the roux another minute until garlic is fragrant and roux is golden and bubbly. Next, whisk in the milk and bring to a slow boil while stirring constantly. Once the milk has thickened, add the pumpkin and the goat cheese and whisk until smooth. Add salt and pepper taste. Do not be shy with the salt. Remove the sauce from the heat, toss with pasta and caramelized onions. Divide pasta into bowls and top with shaved parmesan and toasted walnuts. Serve immediately.

Serves 2 as a main course or 4 as a side dish. 

gangster puppy. loves rain, pasta, 

and wearing her hoodie to keep dry.

Roasted Delicata Squash Stuffed with Wheat Berries, Mushrooms, Kale, and Goat Cheese.

Yesterday morning I was given the most magical glimpse into what a happy person I will be once fall is finally here. I know, I know, technically fall IS here, but tell that to the Native American Summer we're currently experiencing. And with the weather expected to hit 93 degrees tomorrow, Al Roker can take that weather report and shove it where the sun don't shine. Ok, I know that was kind of rude, but mother nature is a rude, 93 degree hearted bitch and what goes around comes around. And since I can't find her, I'm going to punish Al Roker for it. (Sorry, Al. She must be a real crappy boss.)

Anyways, yesterday morning was all foggy and there was a chill in the air. It made my heart happy. It made me want to bake and watch Home Alone and be all around joyful and pleasant. Unfortunately, Richard was at the gym because "joyful and pleasant" usually doesn't happen for me before 11am. Or my first glass of wine, whichever comes first. And some days you'd be surprised which comes first. So,  it really was such a good morning... until it was 85 degrees and then, well, it wasn't.  I love summer, but  enough is enough! I wanna cook some pumpkin shit, ya know?

So, I did. Nothing holds this ginger back.

We got some delicata squash in our CSA this week. What on earth do I do with these? I thought to myself... I mean, besides adding them to our transitional gourd display (it's almost time for pumpkins. goodbye gourds I've never heard of!). So initially I thought These are much too pretty to eat. But, you are what you eat, right? And pretty is a nice thing to be, so I decided to cook them. Now,  I know what that which saw in Hansel and Grëtl! Delicious, pretty youth. (Author's Note: Please do not eat children.)

Anywhoo, I think this is a good time to transition into the recipe...

Roasted Delicata Squash Stuffed with Wheat Berries, 

Mushrooms, Kale, and Goat Cheese. 

Ingredients:
1 delicata squash, cut in half with the guts scraped out
1 cup wheat berries, cooked according to package directions
2 tbsp olive oil
1 cup mushrooms, sliced
1/2 onion, chopped
1 small clove of garlic, minced
1 cup kale
1/4 cup pecans, toasted
2 tbsp parsley, finely chopped
Goat cheese
Kosher salt and pepper

Method:
Cook the wheat berries according to package instructions, which most likely say something like "Bring a pot of water to a boil and simmer the wheat berries, covered, for about an hour until tender." Something like that... Once cooked, drain and set aside.

Cut the delicata squash in half. Scrape out the guts, drizzle with 1 tbsp of olive oil and sprinkle with salt and pepper. Turn it upside down on a cast iron pan and roast the squash at 350 degrees for about 30 minutes until tender. Mine started to caramelize on the edges and it was delicious.

While the squash is roasting, prepare the stuffing.

Sauté mushrooms and onion for about 7 minutes until golden and the liquid has evaporated from the mushrooms. Add the garlic and kale and sauté for another 2 minutes until wilted and fragrant. Remove from heat and stir in the pecans, cooked wheat berries, and chopped parsley.

Once the squashes are roasted to perfection, fill them with the wheat berry mixture and crumble some goat cheese on top. Then place back in the oven for 10-12 minutes until the cheese gets a little bit melty and delicious.

Enjoy!

Ginger in the Kitchen Featured on RACKED LA

Boots and fall sweaters
And Pretty wool dresses
Slowly braised meats
And warm roasted beats
There are a few of my favorite treats!
Lalalalalala I catered this week!

If you were sitting next to my sniffly self on the couch right now (where I have been planted for a solid 48 hours now... damn you, awful cold!) you would hear me humming the above to the tune of "These are a few of my favorite things." You know, the song in The Sound of Music? It's the best. (The Nazi's were my least "favorite thing" in that movie.) Any who, you wouldn't actually be able to hear that song because tunes are not something that I am skilled enough to carry, but you get the idea.

Fall is the best. Fall clothes and fall foods, alike. And I was lucky enough to get to be a part of both on Wednesday evening. I had the pleasure of catering the ultra chic Autumn Soiree at Beckley's Boutique on 3rd street (with none of the foods I mentioned in my song because hey, rhyming his hard!) It was full of inspiring fall fashion and delicious seasonal bites from your very favorite ginger. It was a lovely night and I even got featured on RackedLA.

See more photos from the evening on the Racked LA blog below:
http://la.racked.com/archives/2013/09/27/26_style_snaps_from_beckleys_bloggerfilled_shopping_soire.php

Clamshell Mushroom Toasts with Goat Cheese & Fresh Thyme

Richard and I are creatures of habit.  Especially in the morning. We wake up at 7am. We walk the dogs. Rich makes a french press of coffee and turns on the Today Show while I make open faced breakfast sandwiches. Then we eat, drink our coffee and watch the news in perfect sync. (Unless we are hungover or have that rare "Vicky Christina Barcelona" morning of either passion or pugnacity. Though we still squeeze in the coffee and Today Show.)

But, this morning, I shook our world up a bit. You see, we got our CSA delivered as we do every Thursday, but this week, along with the end of summer/ beginning of fall produce, we were given a little package of very cute (and kind of weird) mushrooms. I swear they were alien fingers wearing turtle shells as thimbles, but apparently they are called clamshell mushrooms.

What the hell do you do with clamshell mushrooms? Other than laugh at and photograph them?

Nobody knows! So, as with most things that I don't know what to do with, I put them on toast.

Breakfast sandwich OUT... Cute mushroom toasts IN. (Routine broken. Mind blown.)

good day, sunshine.

Ingredients:
Clamshell mushrooms, thinly sliced
1/4 sweet onion, thinly sliced
1 tbsp olive oil
Kosher salt and freshly cracked pepper
A few springs of fresh thyme
2 slices of whole grain bread
Goat cheese

Method:
Heat olive oil in a small pan over medium heat. Sauté sliced mushrooms and onion until caramelized, about 10 minutes. Meanwhile, toast the slices of bread and then spread goat cheese on them while they are still warm so that the cheese gets nice and melty. Season the mushrooms with salt and pepper, and pile them on top of the toasts. Sprinkle with fresh thyme leaves.

Have a lovely Thursday!

Garden Vegetable Soup

I have decided that it is FALL! It's official. I'm done waiting... and sweating! I went to Starbucks this morning (as I only do from mid September-November...) and ordered a Pumpkin Spice latte and it set me over the edge! Both into fall and into an over-caffeinated, gourd-based decorating spree (there was some dried corn involved, too. After all, it is FALL!).

 

it's that time of the year!

Now, I may have a friend or two who is less than thrilled about my seasonal enthusiasm, (ahem... Marco....), which Rich calls my "seasonal affective disorder" because he says I try to bring about the changes in season through my decorating. But, here's what I have to say to you (and Marco), "Come over and eat a pumpkin whoopie pie while sitting at my lovely, gourd covered dining room table, and shut your mouth!"

I know that it is going to be in the high 80's this weekend, but I will be holed up in my house with the A.C. blasting, brainstorming for my Thanksgiving day menu. You might think that I am kidding.... I am not. Trust me, the only thing that I'm kidding about is that I haven't already started thinking about what I am going to serve on my perfectly decorated Thanksgiving table. I just really love fall!

I may be getting a little ahead of myself, but this time of year just gets me verrrrry excited! Maybe it's a little too early to talk turkey, but it is not too early to break out the fall decor. It's after Labor Day, so something has to fill the hole in my heart left by my inability to wear white jeans (which isn't a seasonal thing for me, white jeans just never work for me and that hurts my heart!)

Anyway, I made a soup a few weeks ago and, looking back, maybe I was jumping the shark a little bit. I mean, I pretty much had to strip down to my skivvies and surreptitiously sip soup slowly as I sat about 2 inches away from the A.C. (which Rich assures me is the least sexy way to see me unclothed). I did all of that just to avoid spontaneously bursting into flames from severe overheating. But, seeing as it was in the 60's this morning,  I decided to give this whole soup-making thing another try. Here's the thing, it's the end of summer vegetables and there's starting to be a (very) slight chill in the air, so take off your judging pants (or shirt... this could get fun) and give soup a chance.... I promise to hold off on the pumpkin recipes for at least another week!

Ingredients:
2 leeks, white and light green parts only, washed and thinly sliced
1 potato, peeled
1 onion
3 stalks celery
5 carrots, peeled
A few leaves of kale (I used curly)
1 zucchini
15 green beans
2 tbsp olive oil
1/2 gallon (or so) of chicken or veggie stock (you know me, I use no chicken- chicken broth because it is the bomb dot com)
2 28oz cans of diced tomatoes
A few sprigs of fresh parsley
A few fresh basil leaves
Kosher salt and freshly cracked pepper

If you have some extra veggies that you are dying to add... go for it. Get crazy, be creative, the sky is your limit (I am such a motivational blogger! Woo!)

Method:
Chop all of the veggies into bit sized pieces... about 1/4 inch. Then, in a large stock pot, heat 2 tbsp of olive oil and saute all of the vegetables for about 5 minutes until they are translucent, but not browned.

Add the stock of your choice, tomatoes (with their juices) and fresh herbs, and bring to a boil. Turn the heat down to a simmer and cook the soup, uncovered, for at least 30 minutes.

Serve. Hot. Enjoy.

Mushroom & Purple Barley Soup with Swiss Chard

It is 96 degrees and humid outside... in Los Angeles!!! I know, WTF!

Dear Nature, your mother is a real bitch! 

Since going outside is gross in every way of the word, I decided to torture myself for the grumpy attitude that I had with my husband this morning (a peach in the morning I am not) by running errands.... gotta get ready for PALM SPRINGS this weekend! Woo! Anyways, I strayed a little from my plan (as usual)  and instead of buying a much needed new bikini, I bought a Yankee Candle instead. Now, I didn't buy just any Yankee Candle.... I bought the most cozy fall scent of all. Home Again. Yeah, I did it. And I did it in almost 100 degree weather. I may have lost my mind... or I may be awesome. I'm going to let you make that decision after what I am about to tell you next.....

So, I came home with my fall scented candle, sweaty and near heat exhaustion,  and decided that it was the perfect day to make a nice hot soup. I don't know why I decide to do these things (Rich take note, I understand myself as little as you do), but I do and I did... I also made mint ice cream to even out my insanity a little bit. I really love soup and I do not regret my decision. Plus, now my house smells like cinnamon-y pumpkins AND cozy fall food. Take that you crazy Mother Nature bitch with your heat waves!!!!

This soup is delicious. Make it now or wait three weeks until fall like a normal person.... I'm not here to judge.

hot.

Ingredients:
2 cups of Purple Barley... it's pretty and it must be good for you because a colorfull diet is a healthy diet.
1 tbsp olive oil
1 large onion, chopped
4 cloves of garlic, minced
4 carrots, peeled and chopped
4 stalks of celery, chopped
1 large leek, washed and sliced
1 bunch swiss chard, roughly chopped
3 cups of sliced mushrooms, this is clearly an estimate.... I used 3 packages
64 ounces No-Chiken Chicken broth (I think it tastes better than vegetable broth)
2 bay leaves
Salt and Pepper

Method:
Heat olive oil in a large stock pot. Sauté vegetables until golden, about 10 minutes. Add garlic and bay leaves and sauté until fragrant, about 3 minutes. Add barley, swiss chard, and broth and cook about 1 hour until barley is tender. I ended up adding an extra cup of water or so because my soup got very thick. Your call on that one.... maybe you like your barley soup thick.... it's still summer here, so I did not.

eat while sitting directly in front of the A.C.

A Perfectly Messy Apple Galette

Some things in life are better a bit messy. I know, this may be shocking coming from one of the most OCD people ever, but let's discuss.... actually, speaking of OCD, let's make a list.

Things that are better messy:
Hair- Besides the fact I hate showering, I really do think a little bed head looks good on everyone.
Beds- Seriously, you are going to sleep in it in about 12 hours, unless you are having a bedroom party (which I've never done and won't be doing again on Sept. 21st, MOM!)
Dogs- I say this only because I am giving myself a free pass for never washing mine... and because our friend Pat's dog Bosworth is always smelly and I love him.
Tupperware drawers- There's lots of fun reasons to bend over. Cleaning a drawer is not one.
Beards- My husband, Marc Ruffalo (Not necessarily in that order.)
Purses- Please let me know if you are the one woman alive that keeps hers clean, so I can beat you to death with my filthy fifty pound purse
Food- Keep reading, you'll see...

Let's be honest, I don't even have kids yet (except our roommate, Michael) and I can barely keep my house clean..... So, I think it is completely safe to say that maybe everything (except hardwood floors) is better a little bit messier..... Especially food.

When I was at Le Cordon Bleu I used to lose points all the time because my plating was "too rustic." I'm sorry, we're talking about food here and unless you are some kick-ass chef that plates food like a boss, I feel like everyone can appreciate a good rustic, family-style meal. So, dear Le Cordon Bleu, get over yourself. You make people go to college in a shopping mall. Thanks. (End rant.) Anyways, as much as I can appreciate a perfectly lattice topped pie, I think that there is something just as perfect about a messy pile of apples, wrapped in a piece of dough, without a baking dish and without any regrets. Yes, I just anthropomorphized my messy pie. (And yes Richard told me what that word meant.) So, since I'm a mess, I like things messy, and it's almosssssst apple time (holy moly, fall is on its way!) I figured that we could get a head start on an apple recipe that's perfect in its own messy way.... just like my hair today.

 A Perfectly Off-Centered Apple Galette.

Galette is a French term to describe flat, free-form, crusty pies. (Can you tell I just googled that for you?) They are simple to make because you don't have to fuss with a perfect crust. Just wrap up your apples, throw them in the oven, and quite honestly, if the juices run or the edges get crumbly... your pie will look even more charming.
 
Ingredients:
1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3 Tbs. very cold water
4-6 granny smith apples, cored, sliced, peeled if you want
3 tbs sugar
1/2 tsp ground cinnamon
Zest from 1 lemon
1 egg white for egg wash
A little extra sugar for sprinkling, preferably the course kind for pies (this is completely optional!)

Method:
Preheat your oven to 400 degrees.

Make your pie dough. Or you can buy it... you know I don't judge. I actually made my dough this time (shocker!) and it turned out great, so I believe in you.

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Cut the butter into the flour mixture until the texture resembles coarse cornmeal... I always use my hands for this... it's way easier and then you can get a feel for the dough. Wash your hands first, thanks. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with your hands (or a fork) to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a floured surface and roll out to a 10 inch round.

For the apples, once they are cored and sliced (I didn't bother peeling mine, this is a rustic tart after all) mix them with the cinnamon, sugar, and lemon zest. Then place them in a pile in the middle of the dough. If you want to, you can arrange the top apples in a circle since you will see them once your galette is baked.  You should leave about 2 inches of dough around the edges. Take the edges of the dough and carefully fold them over the edges of the apples. The key word here is carefully.... trust me.... if your dough rips, it is a pain in the ass. Butttttt, it is not the end of the world, just press it back together and try folding the dough over the apples again. You can do it.

Brush the crust with the egg wash and bake on a parchment paper lined tray for about 40 minutes, turning every 15 minutes or so, until golden brown. Remove from the oven and let stand for 15 minutes before serving with vanilla ice cream or lightly sweetened whipped cream.

This recipe is dedicated to my sweet friend Jenapher with whom I used to cause lots of ruckus in my high school years. She now has baby number two on the way (eee congrats!) and is about to harvest her apple tree!! I am on dog number four and still trying to figure out how to stop them from barking. Ugh! But we did get a big harvest of concord and muscat grapes this year!

Fig and Honey Ice Cream

I am getting a late start today. The Mr. and I hosted trivia last night (I know, we're super cool) and the two-ish (read: "five")  glasses of wine that I had to cure my stage fright really took their toll. Ugh. I do not deal with hangovers well. Not at all. 

I made a grilled cheese for breakfast because I am a 12 year old (that drinks "two-ish" glasses of wine on a Wednesday night) and have been getting to know the comfy side of our couch really well. I don't know what has happened to me in my ripe old age of 27, but when I was in college, for that semester, I knew nothing of this mopy, alcohol induced depression. I was a young, spring chicken that could throw back a few margaritas at night and run 3 miles in the morning. Who am I kidding. I hate tequila and rarely get my heart rate above whatever my resting heart rate is. But you get the idea... Hangovers suck. Almost as much as running. 

So, here I am at 2:30 getting my life together. There is bolognese sauce cooking on the stove and I am joyfully eating this fig ice cream that I just made. Holy F is it good. It tastes a little bit like fall.... which I am ok with... but I felt it necessary to give you a heads up that it may induce pumpkin pie cravings and the odd need to put on a sweater. Speaking of which, I should probably get dressed. Time to make something of this day.

Ingredients:

1 pound ripe black mission figs, stemmed and quartered
¼ cup honey
2 tbsp. light brown sugar
1½ tbsp. fresh lemon juice
1 tsp. kosher salt
1 stick cinnamon
½ cup sugar
2 egg yolks
1½ cups heavy cream
½ cup milk
1 tsp. vanilla extract

Method:

Bring figs, honey, brown sugar, juice, ½ tsp. salt, cinnamon, and ⅓ cup water to a boil in a 2-qt. saucepan over medium-high heat. Reduce heat to medium, and cook, stirring occasionally, until figs break down and mixture is thickened like jam, about 35 minutes. Remove from heat and let cool.

Meanwhile, using a hand mixer, beat sugar and egg yolks in a bowl until pale yellow, about 5 minutes. Add remaining salt, cream, milk, and vanilla, and beat until combined. Pour into an ice cream maker and freeze according to manufacturer's instructions. After churning, alternate layers of ice cream and fig sauce in a storage container, and then freeze for at least 6 hours to set.

Inspiration from Saveur Magazine

Salted Caramel Apple Pie

As you may know, baking is not really a talent that I like brag about. I love baking. I love eating baked goods.... but it is unfortunately not something that I always succeed at. However, on the occasion that my stars are perfectly aligned and I am oozing with good karma- I have been known to whip up a masterpiece. 

This is a pie to make anyone weak in the knees. Salty caramel and perfectly cooked apples baked in a crust that will make you swoon at the very sight of it. It is so pretty, and absolutely delicious!

salted caramel apple pie

Ingredients:
Salted Caramel-
1/2 cup heavy cream
1 cup white granulated sugar
5 tablespoons unsalted butter, room temperature
1/2 teaspoon of flaky sea salt (I used Maldon)

Pie-
2 nine-inch pie crusts (homemade or store-bought)
3 Gala Apples (You can use others too)
1 Granny Smith Apples
1 lemon
4 tablespoons of all-purpose flour
3 tablespoons white granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon allspice


Method:
To make the pie crust:
Haha. Ya- go for it... make your own pie crust. Or be like me, buy rolled pie crust, and make your life wayyyy easier. Press one pie crust into a 9 inch pie dish. With the other crust, I actually cut out hearts with a cookie cutter for a fun spin on a lattice top. If you do decide to do the heart shapes (you should) cut them out and then place in the refrigerator until you are ready to use them. Once the pie is ready, place the hearts around the edge of the pie. If there are any holes or gaps in the apples, fill them with chopped up pieces of apple or else your hearts will sink into the holes while the pie is baking. 

To make the salted caramel:

In a medium to large pot, add the sugar and place it over medium heat. Do not stir. Cook the sugar until the bottom starts to turn a light golden brown, about 3 minutes. Stir the sugar, if needed, so all of it gets its turn hitting the bottom of the pan. Cook the sugar until it turns a medium brown, this process will happen fast so be sure not to leave. Once the caramel reaches a medium brown color take it off the heat and whisk it until smooth. You’ll notice that it will still turn a darker color and cook more as you whisk. At this point it should be a dark brown – if it’s not, place it back on the heat in 30 second increments, whisking the entire time, until it reaches that dark caramel color. Turn off the heat and whisk in the 5 tablespoons of butter (it will bubble up!). Keep whisking until the melted butter fully incorporates into the cooked sugar. Next, add the warm cream (it will bubble up!), whisking it in until it’s fully incorporated. You’ll notice that the texture is much thinner than it was earlier – not to worry it will thicken as it cools. Add the salt and whisk. Transfer it to a glass container and set aside.

My biggest tip for making caramel is to have all of your ingredients measured out and ready to pour in so that once you start cooking the caramel you won't have to turn your back to it or stop whisking. 

To make the apple filling:
Juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples. A mandolin works great for producing very thin slices. I used an apple corer and then sliced the apples to get the fun round shape. 

Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Set the prepared apples aside.

To make the apple filling seasoning:
In a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, allspice, and nutmeg. Sprinkle this mixture over the apples in the mixing bowl. Use your hands to gently mix and coat the apple slices.

To assemble the pie:
Preheat the oven to 375 to 400 degrees F (depending on the hotness of your oven).

Gather your rolled pie crust, salted caramel, and apple mixture. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Pour 1/3 of the caramel over the apples. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. Save a small portion of the caramel to pour on top once the lattice is assembled.

Assemble the lattice crust and flute the edges of the crust. Pour the last bit of caramel on top. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt.

Bake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven). Reduce the oven temperature to 325 to 350 and bake for 25 to 35 minutes. You can test the apples for doneness with a long toothpick or small knife. The apples should be just soft.

When you take it out of the oven, the caramel may look thin – that’s ok. It will thicken after it cools. To cut attractive looking slices, allow the pie to cool (at room temperature) for 5-6 hours. Serve with freshly whipped cream and a drizzle of salted caramel.

Inspiration from Four and Twenty Blackbirds and A Cozy Kitchen

Sage & Cider Butter Roasted Turkey and a Happy Thanksgiving

I'm going to go ahead and admit this right off the bat.... the scene in our house is not a pretty one right now. On the dining room table are approximately 6 empty, post- turkey wine bottles, the kitchen counters are covered with half eaten pies and roasting dishes that, unfortunately, don't fit in the dishwasher, and on the couch sit 2 handsome, yet very hungover men (Richard and Marco, obvi) 7 puppies (we will get to that later) and 1 tired hostess with the sniffles (nope, still haven't kicked the post napa cold from hell, yet.) I guess that all means last night's Thanksgiving feast was a pretty huge success.

Thanksgiving is my absolute, number one, favorite day of the year. I get to show off and cook wayyyy too much food to enjoy with family and close friends while sitting at a beautifully decorated table that is nothing less than brag worthy (if I do say so myself.) It is just the perfect day. It kicks off the holiday season (for those procrastinators that decorate for Christmas after their turkey dinner) and it makes you feel downright mushy gushy and cheerful inside.

refurbished seating chart from our wedding....

This year's menu:
Deviled eggs with jalapeños and crispy pancetta
A fruit and cheese platter to make you weak in the knees
Caramelized beet salad with arugula and goat cheese

Sage and cider roasted turkey
Cranberry relish with a hint of ginger
Creamy mashed potatoes (my dad's specialty... I refuse to make them because he always will do it better)
Sausage and cornbread stuffing (compliments of my fabulous mother)
Sourdough and apple stuffing with leeks and bacon
Shallots roasted with white wine
Dill roasted carrots
Scalloped sweet potatoes with pancetta
Crispy roasted brussels sprouts
Balsamic glazed sweet potatoes with shallots

And for dessert......
Maple pecan pie
Spiced pumpkin pie

Needless to say, I made quite a substantial amount of food for 9 guests. Rich and I had the pleasure of spending Thanksgiving with my parents, my sister, and a few wonderful, close friends. While we wish so much that we were able to be with a few other family members as well (Bruce, Cindy, Matthew, and Jonathan) it was a beautiful evening to say the least! 

We also had a few unexpected guests......

Rich and I are currently fostering the most darling puppy family through Tails of the City Animal Rescue. A sweet mama and her three 3 week old puppies. Yes.... that face..... ah. 

mmm.

And.... although it is coming to you a day late, I will leave you with my absolute favorite turkey recipe. I have made this recipe for the last 4 years and it never disappoints! You can keep it in mind for next year!

Sage Butter-Roasted Turkey with Cider Gravy

Ingredients:

Turkey
3 tablespoons coarse kosher salt

1 tablespoon dried rubbed sage

1 16- to 18-pound turkey, rinsed, patted dry

1/4 cup (1/2 stick) unsalted butter

1/4 cup chopped fresh sage

3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice

Gravy
2 cups turkey stock or low-salt chicken broth

3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice

2 tablespoons all purpose flour

2 to 3 tablespoons Calvados (apple brandy) or applejack brandy

1 tablespoon chopped fresh sage

Method:
Turkey
Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.
Set rack at lowest position in oven and preheat to 375°F. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.
Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350°F. Roast turkey 45 minutes. Pour 3/4 cup apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting and turning pan occasionally for even cooking, about 1 1/4 hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).

GravyPour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 cups stock or broth and 3/4 cup cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3 1/2 cups stock mixture.
Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper.
Serve turkey with gravy.

It is moist, and tender, and delicious! And let's be honest, looks amazing as a centerpiece on the table! Always a crowd pleaser!

I hope everyone enjoys their leftovers today!