Capellini with Bacon, Rosemary, and Very Ripe Tomatoes



I know, it doesn’t sound that exciting. And it’s an odd recipe for me to make as I don’t eat bacon (and I try not to eat pasta, albeit usually unsuccessfully). Also I typically prefer my rosemary in cocktails.  So in light of all that, believe me when I tell you that you should make this for dinner tonight, that’s how good it is. I did a quick inventory of the blog archives the other night as I was searching for dinner inspiration, and realized that although I’ve posted a lot of Cook This Now recipes, I had never posted anything from September (the recipes are categorized seasonally, by month). Moreover, I had never even made anything from the September chapter. This pasta jumped out at me as it looked quick and easy (I didn’t have a ton of time), it still felt (still feels!) way too much like summer to start making hearty fall dishes yet, and most importantly, my cherry tomatoes were (still are!) falling off the vine faster than I could pick them. Leave it to Melissa to anticipate my every late September need.




This dish comes together so easily as written, and although I know I’ll make it again, what I really love about it is that it reminded me how easy it is to make your own tomato sauce. There’s no need to get any fancy ingredients or even roast the tomatoes beforehand, you can literally just sauté fresh tomatoes – cherry, heirloom, roma, what have you – in a little bit of olive oil (or bacon grease, if that’s your thing), add some herbs, and you have a delicious meal in ten minutes. I made this, start to finish, during halftime of the Monday Night Football game. I even made a vegetarian version for myself (I added fennel per Melissa’s suggestion, and it was delish!). And it’s a great way to use those tomatoes that are on their last legs – mine are so ripe that they literally burst as you pluck them from the vine. Added bonus: it will make your kitchen smell AH-mazing.



This sauce gets a little kick from the garlic and red pepper, and the balsamic is a lovely addition (I think red wine vinegar would be good too). And of course I love basil and parmesan on all pasta dishes/all things. Melissa specifically calls for Pecorino Romano but for some reason I had Parmigiano-Reggiano in my head. So I splurged on the $20/pound stuff (it’s the king of cheese!) and would very much recommend it – the dish is so simple that you can really taste the difference. But I’m sure Pecorino Romano would be delicious as well, and probably a little cheaper. A bowl of forbidden carbs, a delicious jammy fresh tomato sauce, fancy cheese, and of course the requisite glass of wine that must go along with any pasta – it was the perfect consolation prize as my fantasy team under-performed it’s way to 0-3.


One year ago: Corn Risotto-Stuffed Poblano Peppers
Pasta, Previously: Penne with Asparagus and Chèvre, Crunchy Baked Pasta with SausageCarrot Mac and Cheese, Chicken Lasagna Cacciatore, Barefoot Contessa’s Mac and Cheese, World’s Best Mac and Cheese (yikes, that’s a lot of mac and cheese!)
Melissa Clark, Previously: Double Coconut Granola, Olive Oil Banana Bread, Split Pea Soup, Corned Beef and CabbageRoasted Halibut, Carrot Mac and Cheese, Kale SaladSesame Soba Salad, Brown Butter Nectarine Cobbler, Port-Braised Short Ribs

Pasta with Bacon, Rosemary, and Very Ripe Tomatoes, from Melissa Clark’s Cook This Now

8 ounces pasta (any kind you like)
3 ounces bacon, sliced into 1/2-inch pieces (using thick-cut bacon, 3 ounces will be 3 slices)
1 large bushy rosemary sprig
2 garlic cloves, minced
Pinch crushed red pepper flakes
Kosher salt and freshly ground pepper to taste
2 very large (or 3 medium) tomatoes, a mix of red and yellow is nice (I used 2 large handfuls cherry tomatoes)
Balsamic vinegar, optional
Soft herbs, if you want this to look pretty (I used basil and Italian parsley)
Pecorino Romano, optional (or Parmigiano-Reggiano)

1. Cook pasta in a large pot of heavily salted water
2. Meanwhile, in a large skillet over medium heat, cook the bacon until brown, about 5 minutes. Transfer bacon to a paper-towel lined plate, leaving the grease in the pan (if it looks really greasy, spoon some out; you just need a thin layer, enough to sauté the garlic without burning).
3. Add the rosemary, garlic, red pepper flakes, and salt and pepper to taste to the skillet and cook until the garlic is lightly browned, 1-2 minutes. Add the tomatoes and let the sauce simmer until the pasta is cooked.  Season aggressively with more salt and black pepper. If it tastes flat, add a few drops of vinegar.
4. Drain pasta and top with the sauce.  Sprinkle with bacon pieces, cheese, and fresh herbs, if using.

Note from Melissa: Onions or leeks are a nice addition if you have them on hand – sauté them in the bacon fat for a few minutes before adding the garlic and red pepper. You can also add chopped fennel, in which case save the fronds for garnish.


Strawberry Rhubarb Tart with Orange Cardamom Shortbread Crust

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Once upon a time, back when I first started this blog, I posted so many recipes from this cookbook that I worried its author might sue me for copyright infringement. Or at least kindly ask that I stop posting all of her material, so that people still have reason to buy the book (which I strongly recommend, btw). I also thought my readers might find me pretty unoriginal. So I decided to take a break, but from time to time I just can’t help myself. This recipe is the first thing that comes to mind as soon as I see rhubarb hit the market each spring, so I thought it deserved a feature on B&B. It’s been an entire two months since I’ve posted (sorry!!!), but luckily this tart is gorgeous (and yummy) enough to motivate me to share it.  We already knew that strawberries and rhubarb were a delicious duo (thanks, pie), but the combination of fresh strawberries and silky smooth rhubarb curd (with no weird rhubarb strings) is really amazing.  And the orange cardamom shortbread crust is just to die for – I don’t usually love orange in sweets (give me lemon or lime any day) and I’m not a huge cardamom fan, but somehow here the combo really works.

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While I can’t call this recipe “super easy,” as I’m often inclined to do, it’s really not complicated, and yet your dinner guests will definitely think you’re an amazing pastry chef. However, it’s not quick. I made this particular tart last Sunday to bring to a birthday dinner, started it early-afternoon, thinking I would have plenty of time, and alas, I was pretty late to the party. Luckily I showed up with a beautiful dessert in hand, so no one seemed to mind too much.  You probably already have almost all of the ingredients in your fridge/pantry, which will save some time. The only two items I didn’t have on hand were the strawberries and rhubarb, which I picked up at the farmers market – no trip to the grocery store needed.

The recipe can basically be divided into two parts: the shortbread crust and the rhubarb curd.  Once you’ve prepared the crust dough, it takes over an hour to chill and bake, so you’ll have time to worry about the curd once the crust is in the refrigerator. Simply pulse the shortbread ingredients in the food processor and then press the dough into the pan and chill. So easy, it makes me want to make shortbread more often! The orange and cardamom is a lovely flavor combination, but I think this would be really amazing with lemon or lime zest too (see above re: not usually an orange fan).

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The second part is the curd. Don’t be intimidated – I had never made curd before I first made this recipe, but it’s not hard at all, just a little more involved. Squeeze the rhubarb juice from the purée (my four stalks of rhubarb yielded twice the amount of juice I needed – they may have been particularly juicy but I think you would be fine with 2 or 3 stalks) and combine with the sugar, eggs, yolks, and salt. [Note: I don’t know if I would attempt this recipe if you don’t have a food processor – you would probably be ok making the shortbread with a pastry cutter but you definitely need the food processor for the rhubarb.]  The time consuming part is the constant stirring – the recipe says 18-20 minutes, and although mine looked plenty thick after about 10 minutes, I kept stirring away until my timer went off, just in case. Melissa encourages the straining step to get that silky texture – there were definitely chunks of what I believe to be cooked egg that I strained out so I’m inclined to agree with her.

Once your crust is baked and your curd is finished, you get to put it all together (the fun part).  You could definitely make this ahead of time – either the crust or the curd, or both.  I’m not sure how long the tart would last once it’s assembled (whenever I’ve made it it gets devoured on day one), so if you wanted to make both in advance I would perhaps still keep the crust and curd separate until the day you want to serve the tart. Just bake the shortbread as directed in step 3, below, and then let it cool and store it in an air-tight container. Let the strained curd cool, place a layer of saran wrap directly on the surface of the curd, and store in the refrigerator. Once you’re ready to put it all together, pour the curd into the tart shell and bake for 10-15 minutes (Melissa says 10, mine didn’t look too set after 10 and so I gave it an extra 5, and even then I was still a little nervous it wasn’t done – but I was in a hurry).  Let the tart cool for at least an hour – see, I told you it was time consuming! – and then decorate with the strawberries.  I just hulled my berries and placed them cut side down on top of the curd, but you could cut them in half or slice them, and then arrange them any way you want. Sprinkle with powdered sugar (definitely don’t do this until the very last minute as the powdered sugar will kind of “melt” into the strawberries), pop the outer ring off of your tart pan, and place the tart on a serving platter.  People will tell you you’re amazing, and forgive you for being late to dinner.

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For the shortbread crust:

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1 tablespoon freshly grated orange zest (approx. the zest of one large orange)
1/2 teaspoon kosher salt
1/4 teaspoon ground cardamom
12 tablespoons unsalted butter, chilled and cut into cubes

For the rhubarb curd filling:

10 ounces rhubarb, trimmed and cut into one inch pieces (about 3 cups chopped, I used 4 large stalks and had plenty)
1/2 cup plus 1 tablespoon granulated sugar
4 egg yolks
2 eggs
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, cut into pieces

For the topping:

2 cups strawberries, rinsed and hulled
Powdered sugar, for sprinkling

To make tart:

1. To make the crust, place the flour, powdered sugar, orange zest, salt, and cardamom in the bowl of a food processor with the blade attachment and pulse to combine. Add the butter and run the motor just until a crumbly dough forms.

2. Scrape the dough into a 9-inch tart pan. Use your fingers to press the dough into and up the sides of the pan. Use a spatula to smooth the bottom, then chill in the refrigerator for 30 minutes.

3. Preheat the oven to 325 degrees F. Line the tart dough with a sheet of foil and fill with pie weights. Bake until light golden brown, 35-40 minutes.

4. While the crust is baking, prepare the curd. Puree the rhubarb in a food processor until smooth, about 2-3 minutes (add a few teaspoons of water if necessary to help the rhubarb move, though try to keep this to a minimum so it doesn’t dilute the juice). Pour into a bowl lined with cheesecloth. Tighten the cheesecloth and squeeze out the juice with your hands, discarding the pulp. You should get about 2/3 cup juice.

5. In a double boiler or a stainless steel medium bowl set on top of a medium heavy-bottomed pot with 2 inches of simmering water, combine the rhubarb juice, sugar, egg yolks, eggs, and salt. Stir constantly, with a whisk, making sure to scrape the bottom and sides, while the liquid thickens, about 18-20 minutes or until it coats the back of a spoon. Remove from heat and whisk in butter until dissolved.

6. Strain the curd through a fine-mesh sieve.

7. When the crust is ready, take it out of the oven, remove the foil and pie weights, and lower the oven temperature to 300 degrees F. Spread the rhubarb curd into the tart shell and smooth with a spatula. Bake for another 10 minutes, until the curd is just set (mine needed 15). Transfer the tart to a wire rack to cool completely, for at least one hour.

8. Just before serving, arrange the strawberries on top of the curd and sprinkle with powdered sugar. Serve at once.

Yield: 6-8 servings

Variations: as I mentioned above, I think the crust would be great with lemon or lime zest in place of the orange, perhaps without the cardamom (but it might be fun to experiment with different spices?). While the point of this recipe is kind of the strawberry/rhubarb combo, Melissa says rasperries work great too.  I also think this tart can serve as an example for other fun and simple curds you could try – I’m thinking about lemon curd with raspberries or blueberries, lime curd with strawberries, mango curd with…..what goes with mango? Anything really, but I imagine strawberries would be delicious. If you’re inspired to make up your own variation, let me know in the comments how it turns out!


Melissa Clark’s Port Wine-Braised Short Ribs

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When I first started this blog two years ago (!!!), it felt like I was posting a Melissa Clark recipe every other week.  I forced myself to take a break for awhile, so that I wouldn’t post every recipe she’s ever written, but tragically that meant that this, my most successful dinner party recipe to date, never made it onto the blog. Since I don’t eat red meat, I can’t tell you from personal experience how delicious these ribs may or may not be. However, I’ve made them a number of times now, and have passed on the recipe to family and friends, each time with rave reviews. Since I cook primarily for the accolades, I make these ribs a lot.

This recipe comes from the January chapter of Cook This Now (Melissa organizes the recipes in this cookbook by month), so I had every intention of posting it two months ago. But as you may have noticed, Blueberries and Basil is off to a slow start this year, so my “January Short Ribs” are a little delayed – I hope you can forgive me.  After all, most of the country is still experiencing January weather. And even in the Pacific Northwest, where it feels like May, it turns out short ribs are still well received even when it’s 50 degrees at dinner time.

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Many of you are probably familiar with how to braise short ribs – but I really wasn’t, so I was pleasantly surprised to discover how easy it is. it’s the perfect make-ahead meal (dinner party or otherwise) because you can prepare it in advance, pop it in the oven, and not give it a second thought for the next three hours. Simply reduce your port* and wine**, brown your meat, sauté your veggies, dump everything into your Dutch oven and bake (technically braise, I suppose) for three hours while you clean your kitchen, make dessert, take a nap, run errands – you get the idea. Three hours to do whatever you like while a delicious meal comes together in the oven, all on it’s own. *Melissa uses port and wine, but if you don’t feel like buying a bottle of port only to use half a cup, I confess I’ve made them without the port before and haven’t heard any complaints. **The recipe calls for a dry red wine – I googled “dry red wine for short ribs” (because that’s the level of sophistication I have when it comes to using wine in cooking) and found most people recommend a petit syrah, so that’s what I’ve been using, but I think you could use whatever you have on hand.

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Meat usually grosses me out, but even I have to admit, they’re kind of pretty.  And they make your kitchen smell amazing!  The original recipe is technically for oxtails (speaking of being grossed out) rather than short ribs, so Melissa tells you the meat should be “almost” falling off the bone after two and a half hours. I’m assuming the rules for short ribs are different, as mine are usually actually falling off the bone after an hour or so. Again, I don’t eat them so I can’t say for certain, but I’m constantly asking people if they’re overdone and am assured they are perfect. But that said, if you needed to shorten the cooking time a bit I think you’d be ok. The beauty of braising, I’m learning, is that you really can’t go wrong. Bon appétit!

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Port Wine-Braised Short Ribs, from Melissa Clark’s Cook This Now

1 (750 ml) bottle dry red wine
1/2 cup ruby port
3 lbs beef short ribs
Kosher salt, for seasoning
Freshly ground black pepper, for seasoning
2 tablespoons unsalted butter
1 tablespoon olive oil
5 shallots, finely chopped
5 garlic cloves, finely chopped
2 medium leeks, chopped
1 celery stalk, finely chopped
3 thyme sprigs
2 rosemary  sprigs
1 bunch parsley stems (use some of the leaves for garnish, if you like)
2 bay leaves
2 medium carrots, scrubbed and diced small
Balsamic vinegar to taste

1. Preheat oven to 325 degrees F. In a large saucepan over high heat, bring the wine and port to a boil. Lower the heat and simmer until reduced by half, about 20 minutes.
2. Meanwhile, brown the short ribs. Season them generously with salt and pepper (you will need at least two teaspoons salt and one teaspoon pepper, or possibly more – enough to get the meat well coated). In a large Dutch oven over medium-high heat, melt 1 tablespoon of the butter with the olive oil. Working in batches, arrange the short ribs in a single layer and brown on all sides.  Take your time with this and let them get good and brown; don’t crowd the pan, or they will steam and never develop that tasty caramelized crust. Transfer the short ribs to a bowl.
3. Melt the remaining tablespoon of butter in the Dutch oven and add the shallots, garlic, leeks, and celery.  Cook the vegetables, scraping up the browned bits at the bottom of the pan, until softened, stirring constantly, about 5 minutes.
4. Arrange the short ribs over the vegetables and add the reduced wine-port mixture. Using kitchen twine, tie together the thyme, rosemary, parsley stems, and bay leaves, and drop into the pot. (You can skip the twine and simply drop the herbs into the pot if you don’t have kitchen twine on hand – although it’s a bit of a pain to fish them out before serving).  Bring the liquid to a boil on the stovetop, then cover and transfer the Dutch oven to the oven. Cook, turning the ribs occasionally (or not), until the meat is tender but not yet falling off the bone, 2 to 2 1/2 hours (mine always seem to be falling off the bone by the two hour mark, but I give them 2 1/2 regardless if time allows). Add the carrots and cook another 30 minutes.
5. Season with balsamic vinegar and additional salt, if desired. Serve over mashed potatoes and top with parsley.

*If you’re serving the short ribs right away, as I usually am, you can spoon some of the fat off of the surface if it looks a little greasy (mine never seem to). You can also refrigerate and serve the next day; in that case the fat is easy to scrape off – although you lose a lot of your vegetables with it.

**In lieu of short ribs, you could use: 4 1/2 pounds oxtail pieces, 4 lamb foreshanks, 2-3 pounds brisket or chuck roast, or 2 pounds boneless beef stew meat.

***In lieu of mashed potatoes, you could serve over polenta, roasted potatoes, roasted root vegetables, or anything else that suits your fancy. You could also serve it on its own, as a simple stew.

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Brown Butter Nectarine Cobbler/Cake

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I have a “secret” pinterest board called “B&B – to make.” You know the secret pinterest boards, the ones you’re supposed to use to “pin” things for your wedding, or a party you’re planning, where you want to organize all your ideas but you don’t want other people to see, lest you ruin the surprise? Well, I have one for my blog, where I pin recipes I want to make at some point in the future (normal, right?). The problem is, I never rarely check my board to see all of the things I’ve pinned, so it’s kind of a wasted effort (much like most of what I do on pinterest, incidentally).

However, two things happened the other day, completely independent of each other. One, I had all these nectarines ripening on the counter, faster than I could eat them, and had been wracking my brain to come up with a way to use them. Two, I was searching for inspiration for a summer dessert (not related to nectarines) and for whatever reason thought to check my pinterest board. And, what do you suppose I found? A recipe for a nectarine cobbler, from none other than my very favorite, Melissa Clark. Kismet!

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Nectarines are a bit of an underrated fruit, I feel like – why is that? When I see peaches I see pies, crisps, cobblers, shortcakesdumplings, ice cream – you name it. When I see nectarines all I ever think to do is eat them. Which isn’t the worst thing in the world, as they’re delicious just sliced up and served plain. But baked into a cobbler, they’re as good as any peach dessert you could dream up. And you don’t even have to peel them!

This “cobbler/cake” is essentially made up of four (very simple) layers – browned butter, buttermilk batter, nectarines, and an effortless topping.  I didn’t read Melissa’s article about the “cobbler/cake” until after I had already made it (she usually includes an article along with each recipe she posts in her column, where she writes about her creations much more eloquently than I ever could) – had I read it sooner, I would have made this in my cast iron skillet (and it would have been adorable).  As it were, I planned to make it in an 8×8 baking dish as the recipe instructs, but couldn’t find my good 8×8 pan so thought I’d get creative with some ramekins instead.

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To start, brown the butter (tips, if you need them).  Whisk the dry ingredients and buttermilk into a batter and pour it on top of the brown butter.  If you were using a skillet, you could melt the butter and then pour the batter right on top and use it as your baking dish (that many fewer dishes to wash!).  In my case, I divided the butter into four ramekins and then dolloped the batter on top. The cooked fruit and syrup go on top, and the cobbler is finished with a crumble topping of sliced almonds, nutmeg, and demerara sugar.

Melissa doesn’t tell you to toast your almonds beforehand, but I’ve had bad luck in the past with almonds never toasting quite enough when they start out raw, so I toasted them in a skillet over low heat for a few minutes beforehand.

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Seriously, have you ever seen anything cuter? They were almost too pretty to eat.  Only almost though, as of course we still managed to inhale them. (You might note that the recipe says it feeds 6-8, but I only had four ramekins so I decided each ramekin was for two people – and if anyone ate a whole one by themselves I’m not telling.)

Everyone that tried it asked me for the recipe, which I always take as a good sign.  Melissa never disappoints – I think this will be my go-to dessert recipe for summer 2014. You could definitely do it with peaches too (although I’ll be saving my peaches for the aforementioned dumplings), or any stone fruit. The nectarines will be hard to beat, though – underrated fruit no longer. Thanks, pinterest!

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Brown Butter Nectarine Cobbler/Cake, from Melissa Clark via The New York Times 

Time: 1 hour and 15 minutes (plus cooling)

3 cups (about 1 lb) fresh nectarines (or peaches), sliced
1 teaspoon lemon juice
3/4 cup sugar, divided
4 tablespoons (1/2 stick) unsalted butter
3/4 cup flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup buttermilk
1/4 cup sliced almonds
1/4 teaspoon freshly grated nutmeg
2 tablespoons demerara sugar

1. Heat the oven to 350 degrees F.  In a saucepan over medium heat, combine the fruit slices, lemon juice, and 1/4 cup sugar. Stirring constantly, bring the mixture to a simmer, then take the pan off the heat.

2. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden, and flecks of dark brown appear, 2-3 minutes. Pour the brown butter into an 8-by-8-inch baking dish (or divide into ramekins, 4 large or 6-8 small).

3. In a mixing bowl, combine the flour, remaining 1/2 cup sugar, baking powder, and salt.  Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened. Scrape the batter on top of the brown butter – use a spatula to even out the batter but be careful not to mix it into the butter.  Scatter the nectarine slices and juice on top of the batter without stirring.  Sprinkle with almonds, nutmeg, and demerara sugar.  Bake until golden brown, 50-55 minutes (45 for ramekins). Transfer the pan to a wire rack to cool.  Serve warm, ideally with ice cream.

Yield: 6-8 servings

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Sesame Soba Salad with Roasted Shiitakes and Tofu Croutons

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If you, like me, are a fan of cold, spicy noodle dishes, then this salad is for you.  It’s reminiscent of the Pasta and Co. Chinese Vermicelli salad I was obsessed with during college, only that salad has about three times the oil.  This version is lighter, but equally delicious.  I feel like soba noodles are healthy.  And if mushrooms or tofu are deal breakers for you, you can swap them for any other veggies and/or protein you like (although I hope that you won’t, as this is a Melissa Clark recipe and she really knows her stuff).

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If mushrooms aren’t your thing – and don’t get me wrong, they absolutely should be, but since I know that for a lot of people they are not – you could easily leave them out. The noodles are great on their own, and you could add in any crunchy vegetables that you like – I might add some julienned red bell peppers next time.  While I’m not usually a huge fan of tofu, it turns out it’s pretty good when deep fried with sesame oil and tamari.  But you could do this with grilled chicken (marinated in the aforementioned sesame oil and tamari, even), or sautéed shrimp or scallops (Melissa’s alternate suggestion).  Aside from the mushrooms and the tofu, the salad takes five minutes to throw together – you probably have most of the ingredients in your pantry already – and you can doctor it up any way you like. The soba noodles are delicious – and naturally gluten free (made from buckwheat), although you need to check the packaging to make sure.

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If you are a mushroom person, I will tell you that the extra step is worth it here – the roasted shiitakes are SO dang good. I made this the other day without them (only because I had everything but the mushrooms and was too lazy to go to the store) and I really missed the texture and meatiness they normally add.

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The vinaigrette is simply soy sauce, a little sesame oil, rice vinegar, orange juice, and freshly grated ginger – it’s so easy to put together, I wonder why I don’t do it for every meal. The cucumber is great for crunch, and I’m of the opinion that cilantro makes everything better.  Take an extra two minutes to toast your sesame seeds, and you have a gourmet, healthy, and delectable meal that’s almost too pretty to eat.

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The one thing I would note about frying the tofu is that it makes a huge mess – I’ve finally learned my lesson and taken everything else off the stove so that the splatters are limited to the stove top – and I think the cleanup is worth it. You could also add the tofu plain, however, and save yourself the calories and the mess.

One year ago: white bean and kale soup

Melissa Clark, previously: coconut granola, banana bread, split pea soup, corned beef and cabbage, Irish soda bread, pan roasted halibut, carrot mac’n’cheese, kale salad.

Sesame Soba Salad with Roasted Shiitakes and Tofu Croutons, from Melissa Clark’s Cook This Now

Serves 4

For the Salad:
7-8 ounces shiitake mushrooms, stems removed
2 tablespoons toasted (Asian) sesame oil, more to taste
3 1/2 tablespoons soy sauce, more to taste
Pinch kosher salt
1/2 (12.8 ounce) package soba noodles
1 1/2 tablespoons freshly squeezed orange juice (about half a small orange)
1 tablespoon rice wine vinegar
1 tablespoon grated ginger root
1 medium cucumber, peeled
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
1 tablespoon lightly toasted sesame seeds

For the Croutons (optional):
1/2 pound extra-firm tofu, drained and sliced into 3/4-inch slabs
1 tablespoon peanut or olive oil
2 tablespoons tamari or soy sauce
1 1/2 tablespoons toasted (Asian) sesame oil

1. Preheat oven to 400 degrees F. Slice the mushroom caps into 1/4 inch strips. Toss the mushrooms with 1 tablespoon sesame oil, 1/2 tablespoon soy sauce, and a pinch of salt. Spread the mushrooms out in a single layer on a baking sheet. Roast, tossing occasionally, until the mushrooms are tender and slightly golden, 8-10 minutes.

2. Cook soba noodles according to package instructions. Drain and rinse quickly under cold running water; drain again completely.

3. In a bowl, whisk together the remaining 1 tablespoon sesame oil and 3 tablespoons soy sauce, the orange juice, vinegar, and ginger.

4. Cut the cucumber lengthwise into quarters and scoop out the seeds with a spoon. Cut each quarter crosswise into thin slices.

5. To prepare the tofu croutons, pat the tofu slabs dry with a paper towel. Heat the oil in a nonstick pan. When it shimmers, add the tofu and let it cook undisturbed (stand away from the pan, as the oil will splatter) for 3 minutes. It should be golden brown on the bottom. Flip the tofu pieces and continue to cook for about 2 minutes longer, until the underside is golden. In a small bowl, whisk together the tamari or soy sauce and sesame oil. Pour it in the pan with the croutons and cook for 1 minute longer. Drain croutons on a paper towel-lined place.

6. In a large bowl, toss together the noodles, cucumber, mushrooms, scallions, cilantro, sesame seeds, and dressing. Serve topped with the tofu croutons, if desired. Drizzle the salad with more soy sauce and/or sesame oil just before serving if it needs perking up.

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Kale Salad with Creamy Lemon Vinaigrette and Garlic Breadcrumbs


I had really good intentions of posting this recipe earlier in the month, when people were still sticking to their new years resolutions. I had big plans for a “salad week” to follow “soup week,” but “soup week” turned into just “three days of soup,” and then things got a little busy and I dropped the ball on salad week entirely. Never fear, though, because it’s still January for three more days. And besides, this salad is so good I think it can be enjoyed long after we’ve given up on our resolutions.


There was a time, not too terribly long ago, when the thought of raw kale made me wary. I loved it in soups, or sautéed as a side dish, but I really thought the bitterness needed to be cooked out in order for it to be edible. My friend Lindsay told me about this salad, and I must have sounded skeptical because she then sent me the cookbook and demanded that I make it immediately.  As soon as I tried it I was converted. The two tricks are: (1) make sure to use Tuscan kale (aka dinosaur, black, or lacinato), and (2) take the “ribs” out. Tuscan kale is better raw than other kale varieties, and the ribs are what makes it bitter, so once they’re gone you’re golden. I really think cutting the leaves into thin ribbons helps, too, for presentation if nothing else.


The dressing is the best part – almost like a Caesar dressing, but without the egg and anchovy (which are the reasons I won’t eat a Caesar salad). Just whisk (or blend) olive oil, lemon juice, and good parmesan with a little salt, pepper, a pinch of chili flakes, and garlic. Melissa’s recipe calls for raw garlic, but as I’m not a raw garlic lover I roasted mine first. Coat the kale with the dressing and breadcrumbs and you have yourself a delicious, healthy treat. I’m now pretty into ordering a kale salad whenever I see it on a menu, and with the exception of the “marinated lacinato kale” at Tom Douglas’s Serious Pie, I have yet to find one that beats this.

Kale salad, previously: here (scroll all the way to the bottom).
Kale otherwise, previously: White Bean and Kale Soup, Kale Pesto.

Raw Tuscan Kale Salad with Chiles and Pecorino, from In the Kitchen with A Good Appetite by Melissa Clark

Time: 20 minutes
Serves 2-4

1 bunch Tuscan kale (aka black or lacinato)
1 thin slice country bread (part whole wheat or rye is nice), or 1/4 cup good, homemade coarse breadcrumbs (I made breadcrumbs from gourmet store-bought croutons)
1/2 garlic clove (I used 1 whole clove roasted garlic)
1/4 teaspoon kosher salt, plus a pinch
1/4 cup finely grated pecorino cheese, plus additional for garnish
3 tablespoons extra virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste

1. Trim the bottom 2 inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4-5 cups. Place the kale in a large bowl. [Note: I de-stem the entire kale leaves, which makes this salad take a lot longer than the 20 minutes Melissa estimates, but I think it’s worth it.]

2. If using the bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until the mixture forms coarse crumbs. [Note: I put garlic croutons in the blender and it turned out great.]

3. Using a mortal and pestle or a heavy knife, pound or mince the garlic and 1/4 teaspoon salt into a paste (if using a knife, use the side to smear and smush the garlic once it’s minced). Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. [Note: I do this with my immersion blender, which I think makes it extra creamy – and lets you skip the “smooshing the garlic” step. Also I used a whole clove of roasted garlic rather than half a raw clove.] Pour the dressing over the kale and toss very well to combine thoroughly (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5 minutes, then serve topped with the breadcrumbs, cheese, and a drizzle of oil.


My First Pumpkin Pie

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I love Thanksgiving as much as the next person, but truth be told, if I had to list my favorite things about the holiday, pumpkin pie wouldn’t even make it into my top ten. Now that I think about it, that list would consist of hardly any food items, but rather things like going to see the new blockbuster movie with a group of twenty cousins after the meal, getting up early for the parade the next morning, or the fact that thanks to this holiday, my late November birthday hardly ever falls on a work day (because we all know the Wednesday before Thanksgiving should not be considered a work day). And even in terms of food items, as much as I have a sweet tooth, I’m not really a pie person. Couple that with the fact that by the time dessert rolls around on Thanksgiving day, I’ve already consumed so much wine and chex mix turkey and mashed potatoes that I really can’t even bear the thought of one more bite, and somehow pumpkin pie never sounds that good.  I know I’ve spent a lot of time over the past two months going on and on about my love for pumpkin, but for whatever reason it’s never really translated to the most quintessential of all pumpkin desserts – until now.

Technically, this isn’t my first pumpkin pie. I made one once when I was little, although I’m sure it was the recipe on the back of the Libby’s can with a frozen store-bought crust. The details are hazy, but something went wrong and my mom threw it away.  And I really haven’t had the urge to try again, until this year. My aunt is hosting Thanksgiving for about 45 of us, so she sent out an email asking people to bring certain items, and for some reason I decided to sign up for pumpkin pie on a whim (along with sweet potatoes, which I think I’m going to try to do three ways – am I crazy?).   Despite the advice of many to just stick with the Libby’s recipe, I found this variation when I went to do a trial run for a “Practice Thanksgiving”/”Friends Thanksgiving” last weekend, and I’m so glad I did.  It’s a little more work than your basic pumpkin pie recipe, but if you’re in the mood to branch out this year I think this pie is worth it.



To make homemade pie crust, or to buy store-bought? People feel pretty strongly about this, one way or the other.  Obviously the true food-blogger answer (even the true wannabe-food-blogger answer) should be homemade, but to tell you the truth, I’ve had some pretty delicious pre-made frozen pie crusts (you can buy really high quality French ones now, although my grandma has lived her whole life using Marie Callender’s and I don’t think anyone has complained). Having said that, it only takes one “did you make this crust from scratch” inquiry to make you feel like it’s worth the extra effort to do it yourself. I thought this crust looked perfect going into the oven, but somehow one half baked up perfectly while the other kind of shrunk – broke my heart, but it still tasted delicious.

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Cooking the pumpkin-and-yam-mixture on the stove really adds a depth of flavor to the pie. You can mash the sweet potatoes as you cook them (as the recipe suggests), or just puree the mixture with an immersion blender when you’re finished cooking it, as I did. Another note that I’ll add here, for lack of a better place to put it: it seems one of Cook’s Illustrated’s goals in tweaking this recipe was to make a pie that wasn’t overly spiced. While I can appreciate that, 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg seemed almost under-spiced to me, so I doubled both amounts (and list the range in the recipe). I also added a tiny pinch of cloves. I thought my pie turned out perfectly, but you could definitely go with the lesser amounts if that sounds good to you. I also used ground ginger, as Deb suggests, mainly just to save myself the hassle.

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The straining step was kind of a pain, and I’m not sure it was necessary (especially since I used the immersion blender), but I will say the custard was incredibly smooth and creamy.  We’ll see if I do it again next week.

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I had read in the comments to Deb’s post that the pie takes a lot longer to cook through than the recipe suggests, so I was prepared for it to take longer than the 30-45 minutes listed. Mine took well over an hour though – probably closer to an hour and a half – so I was glad I had the temperature instruction as well. And leftover pie dough to cut into tiny pumpkins and leaves to cover the hole that my candy thermometer made in the middle of my pie.

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Pumpkin Pie, from Cook’s Illustrated by way of Smitten Kitchen

A half recipe of your favorite pie crust, chilled (Deb recommends hers, here; I also like Melissa Clark’s, here or here – or you can always buy one, I won’t tell).

1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large egg yolks
1 teaspoon vanilla extract
1 15-ounce can pumpkin puree
1 cup drained candied yams, from a 15-ounce can
3/4 cup sugar
1/4 cup maple syrup
2 teaspoons grated fresh ginger (or 1 1/2 teaspoons ground ginger, which is what I used)
1/2-1 teaspoon ground cinnamon (I used 1 teaspoon)
1/4-1/2 teaspoon ground nutmeg (I used 1/2 teaspoon)
Pinch of cloves, optional
1 teaspoon table salt

Preheat oven to 400 degrees.

To prepare the crust:

Roll out your dough on a generously floured work surface to make a 12″ circle about 1/8″ thick. Roll dough loosely around your rolling pin and unroll into your pie plate, leaving at least a 1″ overhang all around the pie plate.

Working around the circumference, ease the dough into the pie plate by gently lifting the edge of the dough with one hand while pressing into the plate bottom with other hand. Refrigerate 15 minutes. Trim the overhang to 1/2″ beyond the lip of the pie plate. Fold overhang under itself; the edge should be flush with the edge of the pie plate. Using your thumb and forefinger, flute the edge of the dough (or finish it however you like, with fork tongs or otherwise). Refrigerate the dough-lined pie plate until firm, about 15 more minutes.

To par-bake the crust:

Remove the pie crust from the refrigerator and line it with greased foil and pie weights (or old dried beans). Bake on a rimmed baking sheet for 15 minutes; remove the foil and weights, rotate plate, and bake for 5-10 more minutes, until crust is golden brown and crisp. Remove the crust and baking sheet from the oven.

To make the filling:

While the pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in a medium bowl. Set aside. In a large, heavy-bottomed saucepan, combine pumpkin, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, cloves (if using), and salt; bring to a sputtering simmer over medium heat for 5-7 minutes. Continue to simmer, constantly stirring and mashing the yams against the side of the pot, until thick and shiny, 10-15 minutes (I didn’t worry too much about mashing the yams, as I used my immersion blender at the end).

Remove pan from heat (and use your immersion blender here if you want to – or put the mixture in a food processor or blender – or skip this step entirely). Whisk the cream mixture in slowly, until fully incorporated. Strain mixture through a fine (or medium) mesh strainer and re-whisk.

To bake the pie: 

Pour the warm filling into the warm crust. Return the pie, on baking sheet, to oven and bake at 400 degrees for 10 minutes, then reduce heat to 300 degrees and continue baking until edges are set (and instant-read thermometer inserted in center registers 175 degrees), about 20-35 more minutes. NOTE: in my oven, this took over an hour past the 10 minutes at 400. In many of the comments to Smitten Kitchen’s blog post, people complained that it took a lot longer to set, or that it never set. When I make this pie again next week, I’ll only turn my oven down to 350 rather than 300, and still budget about an hour of baking time. A thermometer is helpful to gauge when it’s done so that you don’t worry that you’re over-cooking it, but if you don’t have one, you’ll be able to tell it’s done when the center of the pie looks almost set and not too jiggly.

Once the pie is finished baking, transfer it to a wire rack and let it cool to room temperature, 2 to 3 hours. The pie will finish cooking with the resident heat; to ensure the filling sets properly, cool it at room temperature and not in the refrigerator.  You can serve the pie warm, cold, or at room temperature, but I’ve realized I like pumpkin pie a lot better when it’s chilled.  Top with lightly sweetened whip cream, cinnamon, and maybe a mini pie-dough cookie.  Or if you’d rather, just stick your pie on the dessert table and head out to the late showing of Catching Fire.  Something tells me it would make a pretty amazing pre-parade (or pre-shopping) breakfast on Friday morning as well – if there’s any left.

Carrot Mac and Cheese and Roasted Brussels Sprouts

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So this is a recipe for all of my mommy readers, as well as my mac and cheese loving readers, mommies (and daddies) or not. I posted a lot of Melissa Clark recipes last winter before I realized I needed to start expanding my cookbook horizons, but I think it’s been long enough that I can start (over) posting again. While this mac and cheese might not be anything that exciting, but for the carrots, it’s a good basic recipe – it’s not overly un-healthy (as macaroni and cheese recipes go), you can throw it together pretty quickly, and you likely have most or even all of the ingredients in your fridge/pantry already. And the carrots make it fun because you can trick your picky eaters (or at least attempt to trick your picky eaters) into thinking the orange shreds are cheese. I took care of my cousin’s kids for a couple days last month while she and her husband were out of town, and after an afternoon of school pickups and after school activities, we arrived home at five and I had this on the table – with roasted veggies on the side, no less – by six. Which apparently is still really late for dinner for children, but hey, isn’t that what goldfish crackers are for? The four year old gobbled it up, carrots and all; the eight year old was a little more discriminating, but although there was a pile of grated carrots on his plate once the mac and cheese was otherwise gone, he still asked to take the leftovers in his lunch the next day, so I consider it a success.

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Just grate your carrots and throw them into your pasta three minutes before it’s finished cooking. You can buy pre-grated carrots, but it takes two minutes to grate them yourself (food processor or even on a box grater) and I feel like it really makes a difference.

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Just whisk together the milk, eggs, sour cream, salt, pepper, and mustard powder, and toss it with the pasta, cheese, carrots, and butter. Top with cheddar and parmesan and stick it in the oven for half an hour. Dinner for two hungry kiddos in under an hour, auntie win!

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<<If carrots aren't your thing, I also really love this butternut squash mac and cheese (also pretty tricky), or this broccoli version.>>

Carrot Mac and Cheese, from Melissa Clark’s Cook This Now

Serves 6

2 cups whole wheat macaroni
2 1/2 cups coarsely grated carrots (about 4 large or 8 small)
3 cups grated sharp cheddar cheese
1/4 cup (1/2 stick) unsalted butter, cut into pieces
3/4 cup sour cream
1/4 cup whole milk
2 large eggs
1 teaspoon kosher salt
3/4 teaspoon mustard powder
1/4 teaspoon freshly ground black pepper
1/4 cup finely grated parmesan cheese

1. Preheat the oven to 400 degrees F and grease an 8-inch-square baking pan. Arrange a rack in the top third of the oven.

2. Cook the macaroni according to the package instructions in a large pot of boiling salted water. Add the carrots three minutes before the pasta is finished cooking; drain well.

3. While the pasta is hot, stir in the butter and all but 1/2 cup of the cheddar. In a bowl, whisk together the sour cream, milk, eggs, salt, mustard powder, and pepper. Fold the mixture into the pasta.

4. Scrape the mixture into the prepared pan. Sprinkle the remaining cheddar and the parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 30 minutes.

Notes from Melissa:

1. Feed this dish to kids as is; grown-ups should indulge with a squirt of fiery Sriracha or other hot sauce all over the top.

2. You can vary the cheese to give this rather plain (if tasty) dish more personality. Gruyère, aged cheddar, pecorino, and aged Gouda will all add a sophisticated allure that will raise it above mere kids’ food.

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In an effort to make the meal a little more well-rounded, I made brussels sprouts for the kiddos too – and they ate them, that’s how good these are! Most of you don’t need me to tell you how to roast vegetables, but just in case you’re someone who likes instructions: I usually roast mine at 400 for 20-30 minutes, just tossed lightly with olive oil, salt, and pepper. Top with a little grated or shaved parmesan, optional.  I’ve been doing a lot of Brussels sprouts, broccoli/broccolini, and squash lately – if anyone has any other go-to fall veggies they love to roast, I would love to hear them in the comments!

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Roasted Halibut with Onions and Honey Balsamic

Bulk herbs, my new favorite thing!

Bulk herbs, my new favorite thing!

In the summer of 2004, while living in Florence, Italy, I had one of the most amazing meals of my life at a tiny little restaurant on the Arno river, overlooking the Ponte Vecchio. I’m not a tuna lover, so I may have only ordered what I ordered due to a translation mistake (como se dice “tuna” in Italian?!?) but I had a tuna steak baked with onions and balsamic vinegar and it was literally the most delicious, melt-in-your-mouth meal I’ve ever had. I’m not the kind of person who remembers what I ate for dinner last night, much less nine years ago, but this was just that good. (On a related note, the realization that that was nine years ago makes me want to sob – and to book a flight back to Italy the minute I finish this post). I didn’t realize it when I set out to make this recipe, but the fish-onion-balsamic combo reminds me of that meal.

I read recently that a food blog should never post more then three recipes from one cookbook, since any more than that and you’re basically just giving away all of the cookbook’s material for free. That’s probably a good rule of thumb, but I’m openly defying it here since I just can’t help but post about one Melissa Clark recipe a month. This halibut is simple and delicious (albeit not cheap!), and I love the fact that you can do it on the stove. Apparently May is the season for spring onions, although I couldn’t find them and had to improvise.

Spring onions look like a larger, thicker green onion, or a smaller, skinnier leek with a slightly larger bulb. I found them a couple times last summer (although I always had to ask the produce guy at the market, they were never out) but of course couldn’t find them when I went to make this recipe, so I used a combination of green onions and leeks. I wish I had seen Melissa’s note (below), because although mine turned out fine, I think it would have been even better with red onions or Walla Wallas (and more reminiscent of my Italian meal as well). The onions get pretty caramelized so even if you aren’t an onion lover (I’m not), they turn out pretty delicious. The honey-balsamic sauce is to die for, although the next time I make this I might dial back the honey a bit since I find balsamic pretty sweet to begin with.

Buon Appetito!

Pan-Roasted Pacific Halibut with Spring Onions and Honey Balsamic, from Melissa Clark’s Cook This Now

Serves 4

4 Pacific halibut filets (about 8 ounces each), rinsed and patted dry
Freshly ground black pepper
3 bunches spring onions
6 tablespoons extra-virgin olive oil
6 thyme sprigs, plus leaves for garnish
Kosher salt or coarse sea salt
6 tablespoons balsamic vinegar, more for serving
2 teaspoons honey
Chopped fresh chives, for garnish

1.  Season the fish with black pepper. Trim the spring onions, including the hairy bottoms, but leave the root end intact; remove the outer layer. Cut the onions into quarters.

2.  In a very large saute pan, heat 2 tablespoons olive oil over medium heat. Add the onions and thyme and season lightly with salt and pepper. Cover and cook until almost tender, about 3 minutes.

3.  Uncover the pan, carefully turn the onions, and continue to cook until they caramelize, about 3 minutes more. Add 2 tablespoons of the balsamic vinegar and the honey to the pan, let cook for 20 seconds, then immediately transfer the onions to a bowl.

4.  Heat the remaining oil in the pan until very hot. Lower the heat to medium-low, add the fish, skin-side down, and cook until just opaque, about 4 minutes a side. Add the remaining balsamic vinegar and remove from the heat.

5.  Transfer the fish to four serving plates and top each filet with some onion mixture. Drizzle with additional vinegar if desired and sprinkle with salt. Garnish with thyme leaves and chives.

Melissa’s notes, which I wish I had followed: if you can’t find spring onions (or miss the season, which is short and almost over), use the mildest, sweetest onions you can find, such as Vidalia, Walla Walla, or red onions.  You can also use any other fish in place of the halibut, or use the onions on top of any other protein.

Friday Faves

It’s hard to pick my highlights from the week, since on Wednesday night I flew out of Seattle (55 and rainy) and into sunny San Diego (blue skies and 80 degree temps). Icing on the cake (or rather, the cake itself, since he’s the reason for my visit – the sunshine is the icing), I got to meet my very dear friend Amanda’s 7 week old baby, Max. I only get to stay for a few days, so we’re going to pack in as many happy hours, beach trips, and Mexican food dinners as an infant’s schedule will allow. Luckily he’s one of the most easygoing babies I’ve ever seen, so that might be more than one would think.

Elf, Mistletoe, Grass

Elf, Mistletoe, Grass

My idea of decorating consists mainly of changing out my Glassybaby displays for the seasons and holidays. I love this St. Patty’s Day trio with the mini green hydrangea (at least that’s what I think they are). Technically two of these are “Christmas greens” – Elf was a birthday gift from my friend Kelly and Mistletoe I bought as a gift for someone else, but accidentally kept for myself. Oops! (Grass was a “thanks for helping with my wedding” gift from my cousin Anna). Last year they had a color called “Leprechaun” that I meant to get and didn’t, and now they no longer carry – but I think I need to add Emerald and Lucky to my collection for some true St. Patrick’s Day greens.

I bought a loaf of soda bread from a bakery near my house last March, and it was so delish that this year I was inspired to make it myself. I know I said I would stop with the Melissa Clark recipes, but I guess I meant after just one more. This one is so easy and so good – and if you’d like a more detailed explanation of soda bread, with better pictures, the recipe I used is almost identical to this one. The only differences are mine uses half the sugar, yogurt or sour cream rather than buttermilk, and part whole wheat flour rather than all white – but you could play around with the recipes and use whatever you have on hand.

Whole Wheat Irish Soda Bread with Raisins and Caraway

From Melissa Clark’s Cook This Now

2 cups whole wheat pastry flour (see notes)
1 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1 1/2 cups plain whole milk yogurt (see notes)
2 large eggs, lightly beaten
1/4 cup unsalted butter, melted
1 1/2 cups raisins
1 tablespoon caraway seeds

1. Preheat the oven to 350 degrees F. Lightly grease a 10-inch round cake pan (I just used a cookie sheet with parchment paper).
2. In a large bowl, combine the flours, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together the yogurt, eggs, and 2 tablespoons of the melted butter. Fold the wet ingredients into the dry until just combined, taking care not to overmix. Fold in the raisins and caraway seeds. (Note: I had to quasi-knead the dough with my hands to get it combined, so it felt as though I was certainly overmixing, but my loaf still turned out great).
3. Scrape the dough out onto a lightly floured surface. Shape the dough into a round about 7 inches in diameter (it will spread to about 10 inches) and place it in the prepared cake pan. Score the round with a cross and drizzle with remaining 2 tablespoons of butter. Bake until golden brown, 45 to 50 minutes. Serve warm if possible, or toast slices before serving.

Note: if you can’t find whole wheat pastry flour (I’ve never been able to, although I suppose I haven’t looked that hard), Melissa suggests using half whole wheat flour and half white – that’s what I did and mine turned out perfectly.

I popped into J. Crew on Tuesday in search of some warm-weather pieces for San Diego, and found another sale going on. This locket necklace was 40% off final sale – originally $48, and I paid $17. The little lockets all open up and everything – if only I had eight tiny little pictures.

Yesterday Amanda, Max and I had an amazing lunch at Tartine, a delicious French bakery “on the island” (that’s what locals call Coronado:)). I had an amazing spinach quiche, and then we split a mango cheesecake for dessert. I wish it could be vacation every day!

After lunch, we headed to the Hotel Del Coronado for an early happy hour. When I saw a drink called “blackberry basil” on the cocktkail list, I had to try it. If only it had been blueberries instead! It was to die for, and I think I might have to start putting basil in all my drinks now!

I hope everyone has a fabulous weekend, wherever you may be! TGIF!!