the cookie to end all cookies
I am a strong believer in the power of a cookie. It’s a different type of dessert than say, a cake or a pie. A cookie feels different. Not too fancy or showy, just down to earth, like a friend you can really be you with. You can hold it with one hand, dunk it in milk if you’d like and you can bake two dozen of them in 20 minutes, start to finish. For me, this is the holy grail of cookies, the creme de la creme. With a crunchy outside and a soft center, every few bites giving way to a warm, gooey chocolate surprise. Now add in peanut butter and it’s just about the last cookie I’ll ever need.
There have been many famous cookie recipes floating around for some time now. The New York Times Chocolate Chip Cookie Recipe is a good example. I have yet to try them, but they have become quite a cult classic. I’d like to take these two head to head and see who wins. I would put my money on the peanut butter all the way. (more…)
lentil soup with lemon + grief
This has been about the hardest week of my life. I’ve endured my fair share of suffering along the way, but nothing like this. A little life was taken from us, along with all the hope of one day holding it in our arms, close to our hearts. Only knowing about this growing life for a little more than a month, we were barely beginning to dream of what joy might be coming into our lives in just under a year. Over the course of a few weeks, we were excited to tell our families and closest friends. We wanted to bring those closest to us along on this journey. We realized it was still a little early to spread the word, but knew that if the unimaginable happened, we would want these people near us to help us through. Now, on the other side, we are so happy to have our loved ones around to do just that.
As we grieve the loss of life, we don’t lose hope, we trust even more in the One who creates life. We cling to the promise of restoration and to the fulfillment of joy that only comes from God. We are so thankful to those who have prayed for us, offered us a shoulder to cry on and have encouraged us to keep going. We love you all.
This soup is the first meal I’ve made in almost two weeks. To me, it signifies the beginning of restoration and the fading away of grief. It’s comforting and refreshing all at the same time and perfect for sharing with those closest to you. If you have someone in your life who is grieving, throw together a pot of this soup, sit with them, and allow them to feel the warmth of your love. (more…)
Roma
The past six days in Rome, Italy have been a whirlwind of complete bliss. We have indulged in some of the best food we have ever had and have fueled our waking hours with many a cappuccino. We have walked on marble that once was the foundation for a thriving civilization and have witnessed astounding works of art and architecture. We have walked around for hours upon hours, enjoying the best the city has to offer being consistently amazed by one giant building after another that dates back to a time unimaginable to me. The large scale of the city has been even more astonishing than I thought it would be, although after getting to know the ancient Romans a little more this week, I imagine that is exactly how they wanted it. Everything they built was larger than life and was a reflection of their place in the world as the largest empire of their time.
The Italians we have had the pleasure of spending any time with were some of the warmest people we have encountered. On the second full day we were there we took a cooking class and gourmet tour from a local chef named Fabio. He was funny and knowledgeable and a darn good cook. We spent the first hour or so touring the Jewish ghetto where he showed us the best places in the city for bread, cured meat, pizza bianca and this incredibly tasty and super secretive ricotta chocolate cake. Apparently the little old ladies that make the cakes are famous for them. Legend has it that the most famous chef in all of Israel came to them asking to trade recipes and they told him it would better for him to keep his and they’ll keep theirs. I have to say, I now understand the reason he would be willing to give up all of his recipes for just that one, that cake is absolutely unforgettable.
After our tour, we ended up at Fabio’s apartment where we suited up and started cooking right away. We made beef stock that would be the seasoning for our sauces and risotto later on, we mixed up two types of pasta dough, one with eggs and one without, and we prepped side dishes to accompany the main entree. It was a lot of work, but felt nothing like it as we constantly had our eyes peeled for what Fabio would do next.
When it came time to form the pasta we were split into couples and were each assigned a different pasta. It was so much fun to see how easy it is to make incredibly delicious pasta with just a couple of ingredients. We rolled and cut and shaped until we had enough pasta to feed the whole building.
We made five courses in all and finished with the ricotta chocolate cake as our sixth. By the end of our meal no one could move. I really wish I had worn stretchy pants, that’s for sure.
Romanesco with sausage and hand rolled short pasta
Red wine and sausage risotto
Pasta Puttanesca
Artichoke and sausage stuffed ravioli
Chicken stuffed with smoked mozzarella and sausage, wrapped in speck (served with cheesy baked potatoes)
The famous ricotta chocolate cake. What I wouldn’t do for a slice right now!
I hope your Christmas holiday is delightful. As much as I am enjoying my time here with the hubs, I must say I miss being with all of the family for Christmas. I’ll have to try to pull it together as we now walk the streets of the city of light. I’m sure we’ll manage, just know we will be thinking of you!
Until next time, au revoir!
spiced applesauce cake with cinnamon cream cheese frosting
The gift giving season is upon us, which means we will spend much of the next few weeks thinking about how to bring joy to our family, friends and neighbors. What a wonderful time of year! It is important for us to look outside of our undoubtedly busy, stressed and sometimes overwhelming lives to see those around us who need to know that there is some one who appreciates them. This expression can take many forms, either in a material gift or in an act of kindness requiring only an open heart. They can be humbly handmade or lovingly purchased with abundant wealth, either way, they are from the deepest part of who we are and express a desire within us to bring happiness to those we care for.
My favorite way to give gifts is from the working of my own hands. In actuality, that is my favorite way to receive them as well. There is something hidden in gifts that require a labor of love that just doesn’t seem to come through with something store-bought. Knowing that I am able to create something for someone is the ultimate giving experience for me. Naturally, I’m best at creating things that are sweet and edible and so I tend to bake a lot during the holidays. It is a great (and sometimes inexpensive) way to give to those around me who I wouldn’t normally be able to give purchased gifts to when Christmas comes around. Cookies, bars and small cakes in jars are some of my standbys while quick breads like pumpkin spice and banana nut are wonderful wrapped up in waxed paper finished with a neatly tied bow on top. This applesauce cake would be a great item to bring to one of the many parties you’ll be attending this season, and could also be transformed into a wonderful gift if placed into a mason jar with frosting and nuts filled to the top. Tie a ribbon around the lid and secure a small spoon in the bow and you’ll have a gift anyone would appreciate.
I hope this season is filled with joy while you give to those around you and that the gift you receive in return is a heart full of unending gratitude. (more…)
pear and almond tart
The words I’m about to write are hardly conceivable and make my heart race. We are leaving for Europe in two weeks(!). I seriously can’t believe it. I feel like we have been planning this trip for years and now it’s right around the corner. We begin our trip in Rome and then we’ll move along to Paris for Christmas and New Years (I know!). It sounds like a dream, and I imagine it will feel that way for the duration of our trip, only to awake as we descend on SFO on New Years day.
In preparation for our time abroad I have been reading books, blogs and just about anything I can find on our destinations. Admittedly, I’m mostly focussed on the food culture, being sure not to miss one succulent morsel. While searching for places to eat in Paris, I’ve read quite a bit from blogger and previous Chez Panisse pastry chef, David Lebovitz. As I was searching around on his blog I came across a peculiar recipe for a pear and almond tart with a very interesting dough as the base. Since I wanted to make something with pears for Thanksgiving this year, I decided I’d give this strange tart a try, and as a bonus, it would get me even more in the mood for all things Parisian. (more…)
pecan pie bars
Well, it’s the Sunday after Thanksgiving and thus far, all of my clothes still fit. I haven’t made it to any of the left overs yet, so I guess there is still time for some horizontal growth. Thankfully, I only have left overs of the food that I made which consists of a few small pecan pie bar squares. Let’s hope I can hold it together and not polish off the rest of them before tomorrow. (more…)
raw kale salad with oranges, red onion + goat cheese
Every year it seems that Thanksgiving sneaks up on me. I mean, I know it’s coming, but for some reason it just all seems to happen so fast. One day it’s the middle of August and the next, BOOM! I’m buying a turkey. (Are the years moving faster some how?) I guess it’s possible that the weather around here has stunted my seasonal clock. I grew up in an area that has distinct seasons and by this time of year there has been at least one snow storm and everyone has already swapped out their summer clothes for winter ones. In contrast, I walked to the farmers market today in cropped pants, no socks, no jacket and broke a sweat on my way home. Granted, I was carrying a very heavy basket of goodies, but still, I suppose I’ll need to find different cues for reminding me that the holidays are coming.
The best indicator I can think of to remind me to start planning ahead for the holiday season is the local harvest. Right around this time curly kale fills the stalls at the market and farmers are sampling the sweetest valencia oranges. Those just happen to be two ingredients in one of my favorite winter meals, raw kale salad. I could eat the stuff by the bucket full, and in the winter months, I do. It is a great way to get a heavy dose of vitamins to help fend off seasonal illness and as a plus, it tastes fantastic. So much so, that it will be on my Thanksgiving menu, right next to a heaping pile of whipped potatoes (and of course, a glass of wine).
creamy lemon meringue pie
Lemon meringue has long been my absolute favorite pie. My Grandma Billie was a master pie maker and this was the one I always begged for when she was in charge of dessert. It is deeply nostalgic for me and is tied to fond memories of one of the greatest women I’ve ever known.
Grandma raised six children, five of those being boys, rowdy boys. They were no doubt more than a handful. I just don’t know how she managed to do it. If I hadn’t known her, I would have expected her to be a spit fire, controlling the children with a mere look. I never knew her that way. Maybe by the time we came along she had softened, but I never heard her say anything even remotely off-putting, let alone controlling. She was selfless to her core and was about as patient as her Savior. She loved Jesus like He was her most intimate friend, always concerned with His pleasure. I am completely confidant she pleased Him every moment of her sweet life.
When she passed away, there were so many stories that filled our hearts, recounting the ways she loved all of us so perfectly. In my heart, I tasted that beloved lemon meringue she made so effortlessly, remembering her loving kindness with every delicious thought. Now, I am blessed to be able to carry on her legacy with this pie. It is more than just ingredients, it is selflessness, and patience and above all, love. I want to challenge you today to share a piece of yourself with those you love, whether that is in the form of a hug, a whisper or a piece of homemade pie. Our memories are all we have of one another once this life is through, so let’s do our best to make them sweet. (more…)
cardamom buttermilk pie with graham + pistachio crust
I’ve been up to my ears in pie lately and as a result, I would be very surprised if my pants don’t start to feel a little snug pretty soon. Every free moment I have I’m researching pie, dreaming up a new spin on an old favorite, or actually constructing one and then tasting, tasting, and tasting again. Though I haven’t become obsessed for no reason. I’m actually working toward something which is coming to an end here very soon. I have to say I’m looking forward to the finish line because I feel like if it’s true what they say that I am what I eat, I’ll be growing a crust and will be filled with custard any minute now. (more…)























