Thanksgiving Faves

IMG_4672{pumpkin pie cookies}

Happy Thanksgiving Week! Are you ready for Thursday? I’m clearly running behind this week, as this was supposed to be a Friday Faves post, and then a Monday Faves post, and now here we are, two days before the big day. You probably have all of your menu planning figured out, your shopping done, and everything prepped as much as possible by now.  But hopefully a few of these links might still come in handy, or perhaps like me, you can just bookmark them for next year.

FullSizeRender{Glassybaby + glitter leaves}

IMG_4646{my favorite side dish}

IMG_1041{Harper’s Thanksgiving present from Auntie}

IMG_4767{I got these outfits on sale at Baby Gap last fall – so excited they finally fit}

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White Bean and Swiss Chard Pot Pies (with or without Pancetta)

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About two and half years ago, in the infancy of this blog, I posted a recipe for Barefoot Contessa’s chicken pot pies. In that post, I told you all that I don’t actually eat chicken pot pies. That still holds true to this day – I’ve made them a number of times between then and now, and I always give them away – I have a bite here and there just to make sure they’re edible, and I know they’re good, but they’re just easy for me to pass up. I first made this white bean version when Deb’s cookbook came out three years ago, and I haven’t made them since (until now) because I actually do eat them. I ate half of one when they came out of the oven the other night, even though I was going to dinner an hour later. I’m debating defrosting one for dinner tonight. My mouth is literally watering just thinking about them, that’s how good they are. They’re worth an extra mile or two on the treadmill – even if it’s an extra mile or two every day for the next two weeks.

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I think one of the reasons I love this recipe so much is because I just adore the white bean and greens combo – remember my soup? Deb also introduced me to this stew, which is essentially a fancier version of my soup – but it calls for wine, which is always fun, and you get to serve it on a piece of garlic toast. Next on my list: Molly’s braised beans with escarole.  Beans and greens just feel healthy and hearty and comforting to me, I guess – the perfect cozy fall or winter meal – although the sauce and crust definitely negate most of the health factor in this case.

Another reason I have a hard time turning these pies down is because the filling is absolutely divine – the sauce is creamy and velvety and decadent, basically like a chicken pot pie sauce without the chicken, but not quite as rich (it doesn’t actually contain cream). The recipe as written is technically called “Pancetta, White Bean, and Swiss Chard Pot Pies” – although Deb tells you to feel free to skip the pancetta. I eat chicken but not pork (don’t ask me to explain why) so I’m ok with chicken broth but I leave the pancetta out. You can make it fully vegetarian by using vegetable broth, but the chicken broth is pretty dang good. Of course I don’t miss it at all, but I’ve made these pies with pancetta in the past and the people I fed them to felt pretty strongly I was missing out, so if you don’t have an issue with pork I would recommend trying it – I include instructions for either version, or a combo of both, below.

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But finally, the thing I love most about these pies, the reason I was burning my tongue inhaling one the other night as they were steaming-hot-out-of-the-oven and I needed to save my appetite for dinner, is the crust. Yes, I love the beans and greens, but if I’m craving that I can make my soup (in a fraction of the time). If I want something richer and heartier I’ll make Deb’s stew. This pie crust, however, takes these from being really really good pot pies to absolutely freaking to die for delicious pot pies. And I’m not really even a pie crust person! Deb describes it as croissant-like, and she’s right, it’s a pie-crust-croissant-combination in the best way possible. She adds sour cream and vinegar to the dough, and I don’t know why we haven’t been doing that all along, with all pie crusts, because it does something really miraculous. The crust is flaky and buttery and slightly tangy – the filling really would make a delicious stew all on it’s own, but once you try this crust you would never not make it (although I will say, Ina’s version holds it’s shape much better, thanks to the crisco). If you’re wondering why I wouldn’t just use this crust for chicken pot pies, it’s because I’m perfectly happy not eating them, and I’m afraid trying them with this crust would give me a newfound love for chicken pot pie – which is basically the last thing I need.

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So now you know why I can only make this recipe once every three years, and/or for very special occasions (funny story, I actually made these for my cousin who just had her third baby, and who is a strict vegetarian – so as I was pouring the chicken stock into the pan it dawned on me that I’ll need to make her a new batch….and thus these are calling my name from the freezer). Apologies for the excess of photos, and the entire paragraph devoted to pie crust (it’s a long recipe, an even longer blog post – if my high school English teachers/law school legal writing professors could read this they would cry). Full disclosure, this recipe will take you about two hours – longer if your pies need extra time in the oven like mine did – but I think you’ll find it time well spent.

Two Years Ago: Pumpkin Pie Cake (there’s no “one year ago” as apparently November 2014 was a bad blogging month for me!)
Pot Pies, Previously:
Chicken, two ways

White Bean and Swiss Chard Pot Pies, from Smitten Kitchen (on her blog and in her cookbook)

Yield: 4 large pot pies (would also work well in an 8×8″ baking dish)

For the Crust:

2 cups all-purpose flour
1/2 teaspoon table salt
13 tablespoons (1 stick + 5 tablespoons from a second stick) unsalted butter, cold and diced
6 tablespoons sour cream or greek yogurt
1 tablespoon white wine vinegar
1/4 cup ice water
1 egg, beaten with 1 tablespoon water, for egg wash (for topping crust)

For the Filling:

2 tablespoons olive oil
4 ounces (3/4 cup to 1 cup) 1/4″ diced pancetta, optional*
1 large or 2 small onions, finely chopped
1 large carrot, finely chopped (I used 2)
1 large celery stalk, finely chopped (I used 2)
Pinch of red pepper flakes
Salt and pepper, to taste
2 cloves garlic, minced
Thinly sliced swiss chard leaves from an 8-10 ounce bundle, approximately 4 cups (I just use an entire bunch, large or small, without worrying about ounces or cups)
3 1/2 tablespoons unsalted butter (remainder of second stick from crust, plus an additional 1/2 tablespoon)
3 1/2 tablespoons all-purpose flour
3 1/2 cups chicken or vegetable stock, ideally low-sodium
2 cups white beans, cooked and drained, or from about 1 and 1/3 cans (I used two whole cans)

Make Crust: In a large, wide bowl (preferably one that you can get your hands into), combine the flour and salt. Add butter, and using a pastry blender or your fingers, mix butter into the flour mixture until it resembles little pebbles. In a small dish, whisk together sour cream, vinegar, and water, and combine with butter/flour mixture. Using a flexible spatula, combine until mixture forms a dough. You may need to use your hands to knead it a few times (it will be sticky). Pat into a flat-ish ball and refrigerate for one hour (or up to two days – but it needs at least an hour, which conveniently is about the time it will take you to chop your veggies and make the filling).

Make Filling: Heat olive oil in large saucepan or dutch oven over medium heat (if using pancetta, see * below). Add onions, carrot, celery, pinch of red pepper flakes, and a few pinches of salt, and cook for about 7-8 minutes, until vegetables are softened and beginning to brown. Add garlic and cook for one minute longer. Add greens and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste, transfer to a bowl, and set aside.

Make Sauce: Wipe out your pan, add butter, and melt over medium-low heat.  Add flour, whisk to combine, and cook for two minutes. Slowly whisk in the broth, one ladleful or splash at a time, mixing completely with each addition. Once all the broth is added, bring mixture to a boil, stirring constantly, and then reduce to a simmer. Cook until sauce is thickened and gravy-like, about 10 minutes, and then remove from heat and season with salt and pepper. Add white beans and veggie mixture (and pancetta, if using).

Assemble Pot Pies: Preheat oven to 375 degrees F. Divide filling between four large ramekins (you could also use ovenproof bowls).  There should be a total of 6 cups of filling, or 1 1/2 cups per ramekin (I somehow had a greater volume of filling and chose to fill all four ramekins very full rather than filling a fifth, which was fine except that they all boiled over; if you would rather have a pretty crust than a super-hearty portion – I certainly would! – make sure not to fill ramekins too full). Set the ramekins on a baking sheet. Divide the dough into four pieces and roll each into a circle large enough to cover the ramekin and leave a 1″ overhang (I used large ramekins and had plenty of dough). Whisk the egg wash (1 egg + 1 tablespoon water) and brush it lightly around the top rim of the ramekins so that dough will stick. Drape pastry over each ramekin, pressing lightly so that the dough sticks to the dish. Brush crusts with egg wash, then use a sharp knife to cut slits or decorative vents in each to help steam escape. Bake until crust is bronzed and filling is lightly bubbling (hopefully only lightly!) through vents, 30-35 minutes (mine took about 45 to get the crust bronzed, and still not as bronzed as Deb’s photos).

To Make Ahead: the dough, wrapped in plastic wrap and then in a freezer storage bag, will last up to two days in the fridge or a couple months in the freezer. The filling can be made up to a day in advance and kept covered in the fridge.

*If Using Pancetta: Before cooking your veggies, sauté pancetta in one tablespoon olive oil over medium-high heat until brown and crispy, about 10 minutes. Remove pancetta from pan with a slotted spoon and drain on paper towels. Leave pancetta renderings in the pan, add an additional tablespoon of olive oil, and then sauté veggies as written above and go from there. Add pancetta back to filling when you add veggies and white beans to sauce. If you’re feeding a group that’s half pancetta-friendly and half not, rather than cooking all the veggies in the pancetta renderings, just make the pancetta-free version, cook the pancetta separately, and then stir it into the individual pot pies.

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Friday Faves

IMG_4132{post-halloween indulgences}

Happy first week of November! What are you up to this weekend? I have a family birthday party tonight, and my good friends’ housewarming party tomorrow….two excuses to do a little fall baking and perhaps sangria-making! Trying to soak up these crisp, sunny fall days before they turn into the rain we know is coming. Hope you have a lovely Friday ~ some links and pics, if you’re interested:

  • How delicious does this apple cider sangria sound?
  • Adele is back! (I’ve missed her).
  • Making these tonight for a children’s birthday party.
  • Can’t wait to binge-watch Aziz Ansari’s new show!
  • Should I ask for these for my birthday? (These are cute too, and on sale!)

IMG_4047{kabocha squash and ricotta toasts – more delicious than they look}

IMG_4216{red cups are here! (although apparently the “real” holiday cups debut next week?)}

IMG_4215{can’t wait to read this}

IMG_4218{cutest little pumpkin and little(r) ladybug!}

IMG_4217{and a bonus photo, just because – such mean parents and auntie!}

Butternut Squash Risotto with Pistachios and Lemon

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Ugh, you guys. I’ve been trying to get motivated to cook all week, and I really just couldn’t do it. When I first started this blog, I had so many recipes I was excited to make and share. I’m not sure if I’ve made all of them or what, but here it is November, the month of roasted veggies and soups and comfort foods and pumpkin spice and basically all of my favorite things, and I’ve been completely uninspired. Yesterday I decided I would perhaps just take the month off. I mean, I had posted consistently for the past seven weeks – that’s almost two whole months – so certainly I deserved a break. But then, this morning I remembered a recipe I’ve been meaning to make for the past five Novembers now (I know that it’s five because the cookbook where it comes from was a hostess gift from my friend Lindsay, when a group of us threw her a baby shower for her little guy who turns four next week, sob!). Butternut squash and risotto are two of my favorite things, so I don’t know how it’s taken me so long, but for whatever reason it has. All of the sudden I inspired not only for the blog, but for dinner too.

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Risotto is one of those things that I think a lot of people are afraid to try at home for fear that it’s too much work. Or at least, risotto is one of those things that I used to be afraid to try at home because I feared it was too much work.  While it does require a half an hour of hanging out near your stove, it’s a half hour where all you have to do is stir a pot and maybe drink a glass of wine (the recipe calls for one third of a cup, which leaves a lot of wine left for drinking). The prep time is pretty minimal – at least if you use a food processor to grate the squash – so all things considered this is a relatively easy meal to throw together. Once your squash is grated and your leek is sliced, you get to just stand by the stove and stir, chatting with whomever is in your kitchen or scrolling through your instagram feed from the day. I minced my garlic straight into the pan, and once the risotto was done cooking zested the lemon and squeezed the juice right in as well.

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I have a few tips, but they’re pretty minor. (1) I wasn’t sure how much half a pound of squash was, so I used two cups, the better part of the small squash I had on hand. (2) At first I found the rice was sticking the the pan quite a bit, which was why I used a little extra wine to deglaze the pan. Nothing like dumping wine straight from the bottle into a Le Cruset to make you feel like a real chef! (3) At the beginning my rice was absorbing the stock pretty quickly, so I was worried I would get through the 6 cups before the 25-30 minute cooking time, which is what happened. Although the sauce was creamy after 30 minutes, the rice was still a little crunchy, so I added a bit more stock and left it on the stove for five minutes longer, at which point it was perfect. (4) The reason the cheese is optional in the recipe as written is because Melissa’s husband doesn’t eat cheese. As such, she uses it as an optional garnish, but I stirred a bit in as well. The risotto doesn’t really need it, but I find that parm makes everything better. Finally, (5), I was a little iffy on the pistachios but decided to follow the recipe to the letter for the sake of the blog (you’re welcome). They’re $$$ – even buying a small amount in bulk was $10 – and hard to chop. I expected I would write that you didn’t need them – but while again the risotto would be delicious on its own, I was pleasantly surprised to find that they in fact add quite a bit both in terms of flavor and crunch.

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OK so there you have it – my “weekly” post at 4:30 on a dreary Thursday afternoon – late, but still with enough time for you to make this for dinner tonight. Trust me, you’ll be glad you did.

One Year Ago: Green Chile Posole
Two Years Ago: Curried Butternut Squash Soup
Risotto, Previously: Corn Risotto-Stuffed Peppers
Melissa Clark, Previously: Double Coconut GranolaOlive Oil Banana BreadSplit Pea SoupCorned Beef and CabbageRoasted HalibutCarrot Mac and CheeseKale SaladSesame Soba SaladBrown Butter Nectarine CobblerPort-Braised Short Ribs, Capellini with Bacon, Rosemary, and Tomatoes

Butternut Squash Risotto with Pistachios and Lemon

1/2 pound peeled butternut squash
6 cups (approximately) chicken or vegetable stock
3 tablespoons unsalted butter
1 medium leek, thinly sliced
1 garlic clove, finely chopped
2 cups arborio rice
2 rosemary branches
3/4 teaspoon kosher salt, more to taste (I used low sodium chicken stock and found that I needed quite a bit more salt)
1/3 cup dry white wine (I added a couple additional splashes)
Finely grated zest of one lemon
1/2 teaspoon freshly squeezed lemon juice, plus more to taste ( I used quite a bit more)
Freshly ground black pepper to taste
1/4 cup chopped salted pistachios
Grated parmesan cheese, for serving (optional)

1. In a food processor fitted with a grating attachment, shred the squash. (Or use a box grater, but it will be harder to do.  You can also just dice into small cubes, which will taste just fine but won’t dissolve into a sauce like the shreds do). In a small saucepan, bring the stock to a simmer. Melt the butter in a large skillet or dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until soft, about 5-7 minutes. Stir in the garlic and cook until fragrant, about one minute longer. Add rice, squash, rosemary, and salt. Stir until most of the grains of rice appear semitranslucent, 3-4 minutes. This means they have absorbed some of the fat from the pan, which will help keep the grains separate as they form their creamy sauce.

2. Pour the wine into the pan and let it cook off for about two minutes. Add a ladleful of stock (about 1/2 cup) and cook, stirring constantly and making sure to scrape around the sides, until most of the liquid has evaporated. Continue adding stock, one ladelful at a time, and stirring almost constantly until the risotto has turned creamy and thick, and the grains of rice are tender with a bit of bite, 25-30 minutes (Melissa says you may not need all of the stock, although I found that I needed more – my risotto was creamy after the 6 cups were used up but the rice was still a little too crunchy – it needed a couple more splashes of stock and five more minutes on the stove). Remove rosemary stems and stir in lemon zest, lemon juice, and black pepper. Taste and add more salt and lemon juice if needed (mine needed both). Garnish with the pistachios and optional cheese before serving.

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Cougar Gold Cheese Dip

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The Davenport is a lovely historical hotel in downtown Spokane, Washington, where I went to law school. It’s home to a bar called the Peacock Room, which is pretty swanky for Spokane, and back in my law school days I spent quite a bit of time there. How my friends and I had the time or money, I’m not sure, but we would go on Fridays for happy hour and order pricey cocktails, and the waitress would bring delicious little bowls of salted cashews out for the table. At the time, Cougar Gold Cheese Dip wasn’t on the menu, and thank goodness for that or we would have been frequenting the Peacock Room more often than we already were, spending that much more money and gaining that much more weight (or at least spending that much more time at the gym instead of at the law library). The dip debuted on the menu sometime after I finished law school, and I heard about it many times over the years, whenever anyone would go to Spokane and make the obligatory trip to the Peacock Room. I stayed at the Davenport a couple years ago when I was back in Spokane for my younger cousin’s college graduation, and finally had the opportunity to try it for myself. I’ve been dreaming about it ever since.

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Cougar Gold is a delicious sharp white cheddar cheese that’s made at the Washington State University Creamery in Pullman, Washington. As a Husky, I’m not supposed to be that into the Cougs, but I have to admit they make some pretty delicious cheese. When I was in college, the only place you could buy Cougar Gold was at the WSU bookstore, and any trip to Pullman included a special trip to the bookstore just to stock up on a few cans. Nowadays you can get it at the Metropolitan Market in Seattle, and at New Seasons in Portland. You can also order it online, and even with shipping it’s a lot cheaper than at Met Market and New Seasons. You don’t need the whole can, however – you only need four ounces for this recipe, and you can buy four ounce wedges at the grocery stores – it’s a lot more economical and you’ll eat a lot less cheese.  I love the can, though, so I splurged. Leftover cheese can be used for Mac and Cheese (there’s a Cougar Gold Mac and Cheese recipe, or you can use it in place of Beecher’s for the World’s Best recipe – legend has it Beecher’s was modeled after Cougar Gold), crumbled next to crackers for the easiest and most delicious cheese plate ever, or for any number of cheesy recipes.  Make this dip first, though – it literally takes five minutes and your friends/family/fellow tailgaters will thank you.

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One Year Ago: Chicken Lasagna Cacciatore
Two Years Ago: Crunchy Baked Pasta with Sausage (or Squash)

Hot Cougar Gold Cheese Dip, from The Davenport Hotel

Serves a crowd 

1 teaspoon olive oil
4 cloves garlic, minced
1 shallot, minced
Handful of flat-leaf parsley, washed, dried, and chopped
12 ounces cream cheese, cut into small cubes
8 ounces gruyère cheese, grated
4 ounces Cougar Gold cheese, grated
Cayenne pepper, to taste
Salt, to taste
Baguette, apples, and carrots, and/or whatever else you like to eat with cheese, for serving

Preheat oven to 375 degrees F.  Heat olive oil in a small sauté pan over medium-high heat. Add shallots and garlic and sauté for 1-2 minutes, then remove from heat and set aside. Combine remaining ingredients in a bowl. Add shallot and garlic mixture and season with cayenne pepper and salt. Mix until well combined. Pour into four ovenproof ramekins or a 1 3/4 quart baking dish. Bake until cheese is melted and bubbling (8-10 minutes for ramekins, 12-15 minutes for larger dish). Finish under the broiler for a few seconds until top is golden brown and caramelized. Top with additional parsley and cayenne pepper and serve with sliced baguette, apples, and carrots.

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Warm Pear-Ginger Upside-Down Cake

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If you read this blog even semi-regularly, you might start to worry that I only own two cookbooks. While in truth I have about half a bookshelf’s worth, it would be a fair assumption since I sometimes don’t do a very good job of branching out. Last week, in search of an easy fall dessert, I remembered a pear upside down cake I had made a couple years back, when I was trying to use up some pears from a friend’s orchard and really into my cast iron skillet cookbook. I dug up the recipe, happily realized I already had almost all of the ingredients on hand (if you keep the Trader Joe’s ginger chews on hand like I used to, you might even find you don’t have to go to the store at all!), and whipped this up in under an hour. In a season flooded with apple and pumpkin desserts, often rich and heavy or overly sugary, I think this is a great addition to anyone’s fall recipe repertoire. The cake has a barely-sweetened cornmeal crumb, the pears are deliciously buttery, and the spicy ginger adds a little kick. And of course, what’s prettier than an upside-down cake in a cast iron skillet?

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I probably say this too often, in my attempt to encourage everyone to actually make these recipes rather than just read about them, but this really is so easy to throw together. The only caveat is, I do think you need a cast iron skillet. While you could definitely make something similar in a regular cake pan (or ideally an 8×8 brownie pan), the cast iron is ideal here, for the way it caramelizes the fruit and of course for it’s stovetop-to-oven multi-tasking ability. If you don’t have a cast iron skillet, consider buying one – the Lodge brand is relatively inexpensive and I use mine all the time. While I’ve done meat and fish in it a few times, I use it primarily for cheese dips and giant chocolate chip cookies – so if that doesn’t sell you I don’t know what will.  But make this first, because I know you have someone in your life giving you a basket of pears from their orchard that you need to use. And if you don’t, it’s a great excuse to buy a couple pounds at the farmer’s market this weekend! You could also use apples if you went on an overly-ambitious apple picking trip recently… but I do recommend trying it with pears first, because just like with cookbooks, sometimes you’ve got to mix it up a little bit!

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One Year Ago: Brown Butter and Bourbon Apple Crisp
Two Years Ago: Black Bean and Pumpkin Soup

Warm Pear-Ginger Upside-Down Cake, from The Cast Iron Skillet Cookbook by Sharon Kramis & Julie Kramis Hearne

Serves 8-10

8 tablespoons (1 stick) unsalted butter, at room temperature, divided
3/4 cup sugar, divided
2 pounds firm but ripe Bartlett or Anjou pears (about 4 pears), peeled, cored, and cut into eighths
2 tablespoons minced candied ginger
1/4 teaspoon freshly grated nutmeg
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup medium-ground yellow cornmeal
1/2 cup boiling water
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Fresh whipped cream or vanilla ice cream for topping, optional

Position a rack in the center of the oven and preheat to 350 degrees F.

Melt 2 tablespoons of the butter in a 10-inch cast iron skillet over medium heat.  Add 1/4 cup of the sugar, stir just enough to combine, and cook without disturbing until the sugar dissolves and starts to turn golden brown/caramelize, about 5 minutes. Beginning with the outside edge and working your way towards the center in a circular pattern, arrange the pear slices on top of the caramelized sugar. Sprinkle the ginger and nutmeg over the top. Cook until the pears are soft and the caramel starts to thicken, about 5 minutes more. Remove from the heat and set aside.

In a small bowl, whisk together the flour, baking powder, and salt.  Place the cornmeal in a large bowl, add the boiling water, and stir to blend.  Add the remaining 6 tablespoons butter and the remaining 1/2 cup sugar to the cornmeal mixture and mix until well blended.  (This can be done by hand). Beat in the eggs and vanilla.  Beat in the flour mixture, a little at a time, alternating it with the milk, making sure not to over mix. Pour the batter on top of the pears in the skillet.

Transfer the skillet to the oven and bake until the top starts to brown and the center of the cake feels firm and springs back when pressed, 18-20 minutes. Let the cake cook for 5 minutes. Run a knife around the edge to loosen it, and place an inverted plate on top of the skillet. Protecting both hands with oven mitts, flip the cake onto the plate. Replace any fruit that may have stuck to the skillet.  Serve warm or at room temperature, topped with fresh whipped cream or vanilla ice cream.

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Capellini with Bacon, Rosemary, and Very Ripe Tomatoes

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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.

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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.

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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.

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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.

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