Tuesday, August 23, 2016

Plum Galette

Yesterday I wanted pie and I also wanted to use some plums that were waiting around looking sad. Having no real recipe, I searched for apricot galette thinking the plums were apricot. I found some basic ideas and made up a recipe.  The results were delicious! This was quick and easy and you could whip it up in time for unexpected guests who think you were in the kitchen all day!

4 plums, sliced
1 T cornstarch
1T sugar (could add more depending on sweetness of plums)
1T lemon juice
1/2 t cinnamon
1/4 t nutmeg
1 t almond extract (optional)
1 egg, beaten
1 sheet puff pastry, thawed (Mine didn't thaw all the way and the results were a bit doughy which actually I liked better)
Raw Sugar

1. Preheat the oven to 400
2. Stir all ingredients through almond extract together in a bowl and let sit 15 minutes
3. Place parchment paper on a cookie sheet or rimmed cookie sheet. Place the puff pastry on the middle of the tray and pinch the seams together
4. Pile the filling in the center of the dough and then fold up the sides to keep the juices inside, pinching the edges. Pour the excess juices from the bowl over the fruit stack.
5. Brush egg over the top of the galette. If desired, sprinkle with raw sugar.
6. Bake 20 minutes or until golden brown and a little bit bubbly
7. Let sit a few minutes before cutting

Friday, August 19, 2016

Spice Muffins with Applesauce

School started this week and I was hungry for fall. I looked for Spice Muffin recipes and found this one from epicurious. They were really delicious! I only made a few slight modifications and failed to take any pictures at all. These aren't healthy but they sure are a delicious treat!

  1. For muffins:
    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1 teaspoon baking spice (we didn't have allspice)
    • 1 teaspoon freshly grated nutmeg
    • 1/4 teaspoon salt
    • 2 large eggs
    • 1 cup packed dark brown sugar
    • 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted
    • 1 cup unsweetened applesauce (I used only 6oz and it was fine)
  2. For topping:
    • 2 tablespoons brown sugar
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon baking spice
    • 1/4 teaspoon freshly grated nutmeg
  3. Directions:
  4. Preheat the oven to 400 degrees
  5. 1. Mix together applesauce, butter and eggs in a large bowl. Add spices.
  6. 2. In a separate bowl mix the flour, baking powder, baking soda and salt. 
  7. 3. Fold flour mixture into the wet ingredients.
  8. 4. Spoon batter into greased or lined muffin tins
  9. 5. Mix together the topping and sprinkle over the tops of the muffins
  10. 6. Bake 15-20 minutes until cooked through. Let cool briefly before serving.
  11. Makes 12 muffins

Saturday, August 6, 2016

Smoked Salmon Potato Salad

I've been on a real potato salad kick this summer! Last weekend, I attended a salad baby shower and decided to make a smoked salmon potato salad because 1. It was the single opportunity I've had in years where there would be fish eaters there and 2. I recently had a similar salad at the restaurant Lemonade and was interested in recreating it.  I think mine was better!  I adapted the recipe from Serious Eats and basically tried to recreate all the great things of bagels & lox but with potato salad.  I think I did a pretty good job and so did the guests! I got multiple requests for the recipe!!

I didn't take any pictures though :(

Smoked Salmon Potato Salad


2+lbs new or fingerling potatoes, cut into large chunks (the recipe calls for 2lbs but I'm sure I used more because that was a lot of potato salad)
16oz sour cream
juice of one lemon
2 3.5oz packages of lox-style smoked salmon, sliced into strips
1 bunch of dill, removed from stems
1 bunch of tarragon, chopped
salt & pepper
1 red onion, chopped
1-2 T white or apple cider vinegar
capers, optional

1. Put the potatoes in cold water and bring to a boil. Boil 10 min or until tender. Drain and place potatoes in a bowl. Immediately douse them in the vinegar.
2. Mix sour cream, lemon juice, herbs and salt and pepper to taste in a bowl.
3. When potatoes are cooled slightly or room temperature, toss them, the lox and the onions, the capers (if using) in the sour cream mixture
4. Keeps in the refrigerator for up to 3 days. Bring to room temperature before serving.

Friday, August 5, 2016

Grilled Donuts with ice cream and blueberry sauce

We had friends over a few weeks ago so we decided to go crazy and make this recipe for grilled donuts with ice cream and blueberry sauce we saw in Food & Wine earlier this summer as a very special treat.

The hardest part about this recipe is that you need to start with clean grill grates. If you are one of those people that clean the grill grates every time you cook then you are already set! We aren't that kind of people and it took my husband no less than half the day to clean our grates.

This recipe is delicious! It is most definitely rich, it is certainly not healthy but it's a really fun summertime treat!


6 day-old glazed donuts, sliced in half
2 Tbls softened butter
vanilla ice cream, for serving
2 pints blueberries (4 cups)
1/2 cup Chambord or other raspberry liquoure (1 of the tiny containers at bevmo works)
1/3 cup sugar
Kosher salt
1 teaspoon fresh lemon juice

For the sauce:
1. Simmer 3 cups of blueberries, chambord, sugar and a pinch of salt over medium heat until blueberries begin to burst, about 15 min. Add the remaining blueberries and the lemon juice and keep warm if serving right away. Otherwise, this can be refrigerated and made ahead and then reheated slowly for serving.
2. Heat a gas grill to moderate heat. Butter donuts cut sides. Place buttered side down on the grates and grill 2-3 minutes or until lightly charred.
3. Serve donuts warm with blueberry sauce and vanilla ice cream

Sunday, May 8, 2016

Best Potato Salad

This afternoon I read an article about potato salad and then immediately wanted some. I had all the ingredients so I whipped it up! This salad is the best I've had in awhile, all because of a new trick I learned.

Serves 2 as a side


3 T mayo
3 T olive oil
1/2 T whole grain mustard
Lots of salt
2 T finely chopped red onion
6-8 finely chopped green olives (can substitute cornichons or pickles or dill pickle relish)
2 T fresh cilantro, chopped (use whatever herb you have on hand)
3-4 medium red potatoes, cubed
Vinegar (I used apple cider)


1. Boil a large pot of water. Add potatoes and cook until fork tender - about 10 minutes. Drain
2. Mix olive oil, mayo and mustard, 1 t vinegar in a small bowl with salt until combined.
3. Once you drain the potatoes sprinkle with vinegar (separate from dressing) and salt, let sit 3 minutes.
4. Toss potatoes, dressing, olives, onion and cilantro in a large bowl. Add salt to taste and serve.

Monday, March 7, 2016

One-Bowl Chocolate Chunk Cookies - Revised

This recipe was originally published on this blog in 2008. This time we made it without pecans, with regular chips and with bread flour instead of all purpose. We made huge cookies and the results were crispy on the edge chewy on the inside cookies. This replacement of flour is highly recommended!

A family friend gave me this book Sticky, Chewy, Messy, Gooey for my wedding shower and I have been wanting to make some recipe from it but haven't had the chance until this weekend.

I chose to make one-bowl chocolate chunk pecan cookies the key being that they use only ONE BOWL and no mixer PLUS they use melted butter, so you don't have to worry about leaving it out for hours.

Get this book! If this recipe was this delicious I bet the rest of it is outstanding!

A few notes about these cookies:
1. Refrigerate the dough for an hour like it calls for, do not be tempted to bake them before refrigerating.
2. Try to let the pecans cool before adding them to the dough--but add them before refrigeration, if you add them when they are hot the dough gets extra runny
3. Make small cookies, about the size of one scoop from a regular spoon. Small cookies mean big huge chunks of deliciousness
4. One of my friends gave me some extra concentrated vanilla from Penzey's, they say to use half of what the recipe calls for but I always forget so these cookies could be awesomer because I used twice the vanilla the recipe called for. You may want to do that.

My mom has baked the same chocolate chip walnut cookie for years and she volunteered that this cookie is superior and her new go-to favorite.

2 C pecan halves (omitted)
1 C unsalted butter
3/4 C packed brown sugar
3/4 C granulated sugar
2 Large eggs
1 t salt
2 t vanilla extract (technically I used 4t see above)
2 1/4 C bread flour
1/2 t baking soda
1/4 baking powder
2 C semisweet chocolate chunks

1. Preheat oven to 350. Toast pecan halves 6-8 minutes until fragrant.
2. Meanwhile, melt butter in a large microwave safe bowl for 1 minute. Remove from microwave and stir with a wooden spoon until fully melted.
3. Stir in sugars until smooth. Add salt, vanilla and eggs, stir until smooth.
4. Add flour, baking soda and baking powder and stir until a soft dough forms.
5. Fold in toasted pecans and chocolate chunks. Cover and refrigerate the bowl for at least an hour (especially if you didn't find time to cool pecans). Preheat the oven again to 350 if you turned it off.
6. Scoop small regular spoon sized scoops onto cookie trays. Bake 10-12 minutes until they look slightly golden brown.
7. Cool slightly before moving to a rack. Enjoy warm, or cold, or anytime at all, but be sure to make and try these cookies!

Thursday, March 3, 2016

Smoked Trout Salad with Citrus Dressing

A few weeks ago, I sent my mom a recipe from Food & Wine magazine about a salad with smoked trout, citrus and a horseradish dressing. She made it and they loved it. Then she brought me an extra piece of smoked trout.  Of course, I had none of the ingredients to make the famed salad, so I made a variation, and it was delicious.

If you've never had smoked trout before, think of smoked salmon - the flaked kind not the lox kind but smokier.  It's delicious, buy some. I made enough salad for one person.

3 oz smoked trout filet, flaked
2 blood oranges
1 avocado, diced
3 Cups spicy spinach/arugula salad mix (or arugula)
1 T brown sugar
olive oil
1/2  lemon

1. Over a small bowl to catch the juices, segment the blood oranges
2. Sprinkle salt over the avocado
3. Toss the avocado, trout, lettuce and blood orange segments in a serving bowl
4. Add the brown sugar, juice of half a lemon to the blood orange juice.  Whisk in oil until the right oil-->acid ratio begins to emulsify
5. Toss dressing with the salad and serve immediately.

This salad was beautiful but because I consumed it during a meeting at the office, I failed to take any pictures.  Nobody complained of a fish smell while eating and I was satisfied for the remainder of the day without a snack before dinner.