Four seasons of food

Tofu salad sandwiches

2012-01-09T21:00:00.000-05:00

I bet many of raised a skeptical eyebrow when you saw the title of this post. Tofu salad? Who wants to eat that? Well, I'm here to assure you, this is good stuff. When the tofu is drained of excess moisture and chopped up, its texture is surprisingly similar to hard boiled egg whites. The tofu is mixed with scallions, chopped pickles, and mustard, which packs the salad full of flavor. To hold it all together, I used mashed avocado instead of mayo, which was a very good decision, if I do say so myself =). I thought the flavor of the salad was a good match for a dark German bread that I had around - it included a mixture of whole wheat and rye flours with caraway seeds. Feel free to use regular wheat bread if you prefer.

p.s. When you are reading this, I should be in Singapore! My research adviser has a lab there, so the trip is for work. Hopefully my thesis work will be in good shape and I'll have some free time to go eat lots of delicious food! I'm definitely thinking of the Top Chef finale that was in Singapore a couple years ago...(by the way, I wrote and scheduled this post before I left, so you aren't going to get any more details right now about what I've been doing or eating).

What country would you visit just based on the food?

Tofu salad sandwiches
Adapted from In the Kitchen with A Good Appetite
Serves 2

8 oz. extra-firm tofu, drained, excess liquid squeezed out with paper towels, and chopped
2 scallions, chopped
1/4 cup mashed avocado
3 tbs minced sweet pickle
4 tsp Dijon mustard
Salt and freshly ground black pepper
4 slices whole wheat, pumpernickel, or German dark wheat/rye bread

Mix together tofu, scallions, avocado, pickle, and mustard. Season mixture to taste with salt and freshly ground black pepper. Divide mixture among two pieces of bread and top with remaining bread. Grill sandwiches in a panini press and serve. (Alternatively, you can toast the bread before making the sandwiches)

Macaroni and cheese with silken tofu, carrots, and broccoli

2012-01-02T22:36:00.000-05:00

Have you ever tried silken tofu? I first learned about it from Mark Bittman, who used it in a pudding recipe for the New York Times. Unlike the tofu that you may be more familiar with, silken tofu has a soft, smooth texture like custard and can be used as a dairy substitute. Bittman's recipe made me very curious to try it, but I'm not a huge fan of pudding, so I never got around to it. Then recently, Emily of A Cambridge Story used it to make a pasta casserole with alfredo sauce. When I saw her recipe, I knew that I wanted to do something similar to create a healthier version of mac 'n cheese (maybe healthified mac 'n cheese will become a whole category on this blog. I've already got this one). The sauce in this recipe is made of silken tofu, carrots, garlic and some smoked Gouda cheese. That's it. No butter, no milk, no cream. The tofu really gives it a velvety smooth texture that just feels creamy, and the carrots give it some good cheesy color. The smoked Gouda adds tons of flavor - Andrew even thought there was bacon in this dish. I have to admit that I get a big kick out of sneaky uses for vegetables and healthy ingredients, so I really had fun with this =).

Do you have any tricks for sneaking vegetables or other healthy ingredients into recipes?

(Do you like the new dishes that I got for Christmas? They are technically French onion soup bowls but I think they were perfect for this recipe!)

Macaroni and cheese with silken tofu, carrots, and broccoli
Serves 4-5

12 oz. carrots, peeled and sliced into thick coins.
8 oz. broccoli florets, cut into small pieces.
8 oz. whole wheat macaroni or other small pasta shape
2 cloves garlic
1 lb. silken tofu
3/4 cup coarsely grated smoked Gouda cheese
Salt
4 tbs panko bread crumbs
Cooking spray

Steam carrots until tender, about 30 minutes. Transfer carrots to the bowl of a food processor, and put broccoli florets in the steamer basket. Steam broccoli until tender but not mushy, about 10 minutes. Remove broccoli and set aside.

Preheat oven to 375 deg F. Bring a pot of well-salted water to a boil and cook macaroni until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta. Blend carrots, tofu, and garlic in the food processor until mixture is very smooth. Transfer tofu mixture to the pot that you used to cook the pasta. Add 1/4 cup of the pasta cooking water and bring mixture to a simmer over medium heat. Stir in the cheese and cook until cheese is melted, then remove sauce from heat. Salt sauce to taste and add more pasta cooking water if it seems too thick. Stir the macaroni and broccoli into the sauce. Transfer the mixture to a large baking dish or gratin dish (or individual baking dishes) and sprinkle panko bread crumbs on top. Spray the crumbs lightly with cooking spray, and bake the mixture uncovered in the preheated oven until sauce is bubbling and crumbs are golden brown, about 20-25 minutes. Serve immediately.

Vanilla cake with white chocolate frosting

2011-12-29T21:55:00.001-05:00

I know that many people are looking for healthy recipes right now, but I figured that some of you may also be looking for dessert ideas for New Year's Eve. I made this cake for Andrew's grandmother's birthday, which was on Christmas day. It was her 90th (!), so all eight of her children and their families were in town to celebrate. Since it was a large crowd, I made a chocolate cake with Nutella frosting in addition to this one. I figured these two cakes would please both chocolate and vanilla lovers. This vanilla cake is the "whiteout cake" from the Baked cookbook, so called because it is monochromatic, all white. It is exceptionally light (in texture, unfortunately not in calorie content) due to the addition of beaten egg whites, which are folded into the batter at the end. With its fluffy white chocolate frosting, it made a great contrast to the rich, dense chocolate cake, and was very popular at the party. Happy birthday again to grandma-in-law!

This is probably going to be my last post of 2011. I wish you all a very happy new year! See you in 2012.

Are you cooking something special for New Year's Eve? What are you making?

Vanilla cake with white chocolate frosting
Adapted from the Baked cookbook
Makes 1 (3-layer, 8-inch diameter) cake

Cake layers:
2 1/2 cups cake flour
3/4 cup all-purpose flour
1 tbs baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 3/4 cup sugar
1 tbs vanilla extract
1 large egg
1 1/2 cups ice cold water
3 large egg whites, at room temperature
1/4 tsp cream of tartar

Frosting:
6 oz. white chocolate, coarsely chopped
1 1/2 cups sugar
1/3 cup all-purpose flour
1 1/2 cups milk
1/3 cup heavy cream
1 1/2 cups unsalted butter, soft but cool, cut into 1 tbs pieces
1 tsp vanilla extract

For decorating:
White sprinkles, nonpareils, or white chocolate shavings

Make cakes:
Preheat oven to 325 deg F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the pans with flour and shake out any excess.

Sift together cake flour, all-purpose flour, baking powder, baking soda, and salt into a bowl and set aside. Using the paddle attachment on a stand mixer, beat together the butter and shortening on medium speed for 3-4 minutes. Add the sugar and vanilla and continue beating on medium speed until fluffy, about 3 more minutes. Add the egg and beat until just combined. Beating on low speed, add 1/3 of the flour mixture, followed by 1/2 of the ice water. Beat until just combined, then add 1/2 of the remaining flour mixture and all of the remaining ice water. Beat until just combined, then add all of the remaining flour mixture. Scrape down the bowl and beat for a few more seconds until mixture is well combined.

In a separate bowl, whisk the egg whites and cream of tartar until soft peaks form. Gently fold the egg whites into the cake batter.

Divide the batter among the three cake pans and smooth out the tops. Bake in the preheated oven for 40-45 minutes, rotating the pans halfway through, until a toothpick inserted into the center of the cakes comes out clean. Cool cakes in the pans on a cooling rack for 20 minutes, then invert the cakes onto the rack and remove the pans. Cool cakes completely, then remove parchment. Clean the bowl and paddle of the stand mixer before making the frosting.

Make frosting:
Melt the white chocolate in a double boiler or in the microwave (Microwave for 30 seconds on high, then stir chocolate. Microwave for another 30 seconds on high, then stir. Continue microwaving in 15 second intervals, stirring between each one, until chocolate is melted and smooth). Set chocolate aside to cool.

In a medium, heavy-bottomed saucepan, combine the milk, cream, flour, and sugar. Cook mixture over medium heat, whisking frequently, until it comes to a boil and thickens, about 10 minutes. Transfer mixture to the bowl of the stand mixer and beat on high speed with the paddle attachment until mixture cools. Reduce speed to low and add butter 1 tbs at a time, mixing each addition until just blended in. After final addition, continue beating until butter is very well incorporated. Increase speed to medium high and beat until frosting is light and fluffy. Add the vanilla and white chocolate and continue mixing until combined.

Assemble the cake:
If necessary, refrigerate the frosting for a few minutes until it can hold its shape. Place one cake layer on a stand and trim the top to flatten the surface. Spread about 1 cup of frosting on top of the cake. Repeat with the second layer, then top with the final layer. Trim the top, then cover the whole cake with a thin layer of frosting (the crumb coat). Refrigerate the cake for about 15 minutes to firm up the crumb coat, then frost the cake with the remaining frosting. Garnish the cake with white sprinkles, nonpareils, or white chocolate shavings.

The cake can be kept in a cake saver in a cool, dry room for up to 3 days or can be refrigerated for the same length of time. Remove the cake from the fridge and let it come to room temperature (at least 2 hours) before serving.

Seared scallops with spiced butternut squash puree

2011-12-20T21:03:00.000-05:00

Andrew and I don't exchange Christmas presents. Instead, we treat ourselves to a nice dinner at a restaurant that is a bit fancier than the ones we normally go to, and enjoy an evening out together. The first year that we were dating, we had a three-course meal at Rendezvous, the highlight of which was an amazing appetizer of seared scallops with Moroccan spices. This year, we had the five-course tasting menu at Journeyman, which included some of the most creative and inventive dishes I have ever had. To give you an example, one of the plates included rye bread ice cream. And it was good! Several of the courses at Journeyman also included vegetable purees, which had amazing complexity and depth of flavor. I was impressed - I didn't know something as seemingly boring as parsnip puree, for example, could be so delicious!

Anyway, after I bought some gorgeous sea scallops at the Somerville Winter Market, I decided to combine some favorite elements of our past holidy dinners into this dish. I spiced up a simple butternut squash puree with ras al hanout (a Moroccan spice blend) and served it with seared scallops. The combination was delicious - spicy and sweet, with a good mix of textures. And since I already had the cooked squash in the fridge, this dish came together in less than 10 minutes! It's so nice to know that we can capture the essence of some of our favorite restaurant meals right at home anytime we want.

What are the most memorable restaurant meals you've had?

Seared scallops with spiced butternut squash puree

Makes 3 servings

1 1/2 cups pureed butternut squash*

1 tsp ras al hanout (Moroccan spice blend)

9 large sea scallops (about 3/4 lb.)

1 tbs butter

Salt and freshly ground black pepper

In a small saucepan, stir ras al hanout into squash puree until well blended. Heat puree over medium heat until warm, and add salt to taste. While squash is warming, pat scallops dry with a paper towel and sprinkle with salt and pepper. Place a large, heavy skillet (cast iron is best) over moderately high heat. When skillet is hot, add butter. When butter is melted and foam subsides, add scallops to pan. Sear scallops for 2 minutes per side, or until they are just cooked through with a golden brown crust. Divide squash puree into three portions, and top each with three scallops. Serve immediately.

*You can cook the squash however you want (for example, bake the squash whole until it is tender, then halve it, remove the seeds, and scoop out the flesh), and then puree the flesh in a food processor.

A holiday menu

2011-12-14T09:08:00.001-05:00

I've been working a lot lately. In the past I've always made it a priority to cook homemade meals almost every day, but right now I just don't have time. As I've mentioned before, I'm in the final stretch of my Ph.D. and should be defending my thesis in just about 2 months! I'm not sure what will come next, and I'm taking my time figuring it out so that I can find something I enjoy. Anyway...I'm saying all this to let you know that I probably won't be blogging too frequently for the next few weeks. I'll try my best to make some blog-worthy recipes and tell you about them, but honestly nothing too interesting is coming out of my kitchen these days. So I hope you will bear with me for a while and still be around when I return in full force in a couple months!

Since I don't have a new recipe to tell you about today, I thought it would be fun to suggest a holiday menu made up of some of my previously posted recipes (I'm not actually hosting a holiday dinner this year, but it is fun to think about menus anyway!). I've been blogging long enough now that I have enough material to do roundups like this. So looking back on what I've made in the past, here is what I would cook for a (mostly vegetarian) holiday dinner party:

Start out with some feta and radish toasts and celery root and potato latkes

Get dinner started with a kale salad with sherry-walnut vinaigrette

Serve butternut squash and hazelnut lasagna as the main course

With brussels sprouts with bacon dressing and/or broccoli rabe with garlic and lemon on the side

And finally, some cranberry pecan caramel bars for dessert!

(These bars are probably the most popular thing I've ever made, and they are perfect for the holidays! I brought them to Shannon's cookie swap over the weekend - check out her recap post if you want more cookie recipe ideas from some fabulous local bloggers)

Are you hosting a holiday gathering this year? What is on your menu?

Butternut squash and hazelnut lasagna

2011-12-05T21:15:00.001-05:00

The last two recipes I posted were healthy, low-fat, and packed with veggies, perfect for the week after Thanksgiving. But now I think it's time to talk about something a bit more decadent, don't you? After all, the holidays are coming up (sooner than I'd like to admit), and it is time for menu planning! If you are looking for a holiday-worthy vegetarian main course, this lasagna is perfect - definitely worthy of serving to guests. I brought it to a lasagna bake-off party (what a great party theme, huh?), and it was a hit. It is a nice change from a typical lasagna with tomato sauce, and the squash and hazelnuts make a great flavor and texture combination. And with a generous amount of cheese and creamy sauce, lasagna doesn't get much better than this!

Butternut squash and hazelnut lasagna
Adapted from Epicurious
Makes one 9 x 13-inch lasagna

For filling:
1 large onion, chopped
3 tbs unsalted butter
3 lbs. butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 tsp minced garlic
1 tsp salt
1/4 tsp white pepper
2 tbs chopped fresh flat-leaf parsley
6 tsp chopped fresh sage
1 cup chopped hazelnuts, toasted

For sauce:
1 tsp minced garlic
3 tbs unsalted butter
5 tbs all-purpose flour
5 cups milk
1 bay leaf
1 tsp salt
1/8 tsp white pepper

For assembling lasagna:
1/2 lb. fresh mozzarella, coarsely grated (2 cups)
3 oz. finely grated Parmigiano-Reggiano (1 cup)
16 (7- by 3 1/2-inch) sheets of no-boil lasagna noodles (1/2 lb)

Make filling:

Melt butter in a deep, heavy 12-inch skillet over moderate heat. Add onion and cook until softened and golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, for 15 minutes. Cover pan and cook until squash is tender, about 5-7 minutes longer. Remove filling mixture from heat and stir in parsley, sage, and nuts. Add additional salt to taste if necessary, then cool filling.

While filling cooks, make sauce:
Melt butter in a 3-quart heavy saucepan over moderately low heat. Add garlic and cook, stirring, for 1 minute. Whisk in flour and cook mixture, whisking, 3 minutes. Slowly pour in milk, whisking. Add bay leaf and bring sauce to a boil, whisking constantly, then reduce heat and simmer for 10 minutes, whisking occasionally. Stir in salt and white pepper and remove sauce from heat. Discard bay leaf.

Assemble lasagna:

Preheat oven to 425 deg F and butter a 9 x 13-inch baking dish. Mix cheeses together. Spread 1/2 cup sauce in the baking dish and cover with 4 pasta sheets. Spread 2/3 cup sauce over the noodles, top with one third of the filling, then sprinkle with a heaping 1/2 cup cheese. Repeat this layering 2 more times, beginning with pasta sheets and ending with cheese. Top with the remaining 4 pasta sheets, remaining sauce, and remaining cheese. Tightly cover the baking dish with buttered foil and bake lasagna in the middle of the oven for 30 minutes. Remove foil and continue baking until lasagna is golden and bubbling, 10 to 15 minutes more. Let lasagna stand 15 to 20 minutes before serving.

Thai cabbage salad

2011-11-28T20:38:00.001-05:00

Are you looking for another healthy recipe to help you recover from Thanksgiving overindulgences? Or do you want to prepare your waistline for an onslaught of Christmas cookies? Or maybe you just like food that tastes good? Whatever the case may be, this is a recipe you should try. It's a Thai salad packed with colorful crisp vegetables, fresh herbs, and your choice of protein, all tossed with a sweet and sour dressing. I had tagged this recipe last year in Food & Wine, and adapted it quite a lot to create this version. I kept the dressing similar but changed pretty much all the main ingredients. I was really happy with the final version - the flavors blend beautifully and this dish makes a wonderful light meal.

What kinds of fall/winter salads are you making?

Thai cabbage salad
Adapted from Food & Wine
Serves 6 (lunch-sized portions)

1 lb. purple cabbage, shredded
10 oz. carrots, shredded
6 oz. snow peas, trimmed and thinly sliced lengthwise
6 oz. sprouts, rinsed
1 tbs unseasoned rice vinegar
2 tbs sugar
1 large or 2 small garlic cloves, minced
2 hot red chiles, minced (remove seeds if you are sensitive to heat)
1/4 cup fresh lime juice
1/4 cup fresh tangerine juice
2 tbs Asian fish sauce
1/2 tsp sambal oelek or other Asian hot sauce
1 lb. cooked chicken (shredded), shrimp, or crab meat
1/2 cup basil leaves (preferably Thai basil), chopped
1/3 cup mint leaves, chopped
1/4 cup cilantro leaves, chopped
3 scallions, green parts only, thinly sliced
3/4 cup dry roasted unsalted peanuts

In a large bowl, mix together cabbage, carrots, snow peas, and sprouts. In a small bowl, whisk together vinegar, sugar, garlic, chiles, lime juice, tangerine juice, fish sauce, and sambal oelek. Toss vegetables with dressing and let stand for 1 hour at room temperature. Stir in chicken, basil, mint, and cilantro and toss well. Serve salad topped with green onions and peanuts.

Soba noodles with mushroom-ginger broth, vegetables, and tofu

2011-11-25T21:29:00.001-05:00

I ate a lot of pie yesterday. Like, really, a lot. And it was delicious. But as much as I enjoyed it yesterday, I definitely did not feel like eating pie today. Good thing we don't have any leftovers around! (that would be because, um, I ate the slice we brought home last night). I don't know about you, but on the day after Thanksgiving, I like to eat light and healthy food. Plus to be honest, I like vegetables better than turkey anyway.

I was craving Asian food today, and found this recipe while I was looking through magazine recipes I have tagged in the past. It's got soba noodles, tofu, and seasonal vegetables (cabbage, carrots, sweet potatoes) topped off with a warm and comforting broth that is made with ginger, shiitake mushrooms, cilantro, and kombu (a type of seaweed). It is packed with good-for-you ingredients and there is zero added fat. It tastes good and will make you feel good too. And with a bowl of this for dinner, you definitely deserve to have some pie for dessert!

What do you feel like eating the day after Thanksgiving? Do you go right for the leftover turkey, or take a break with something different?

Soba noodles with mushroom-ginger broth, vegetables, and tofu
Adapted from the February 2010 issue of Bon Appetit
Serves 3-4

If you can't find kombu, omit it. And if you don't like tofu and would prefer a different protein, go for it - I think shrimp or shredded chicken (or leftover turkey) would be good.

5 cups chicken or vegetable broth
1 1/2 cups water

3/4 cups (packed) fresh cilantro sprigs

3/4 ounce dried shiitake mushrooms, rinsed

6 tbs thinly sliced peeled fresh ginger

One 6-inch strip dried kombu

1 tsp soy sauce, plus additional for serving

1/2 tsp unseasoned rice vinegar

1 cup (1/2-inch cubes) peeled sweet potatoes

2 1/2 ounces snow peas, trimmed and sliced on diagonal

2 cups (1/2-inch-wide slices) cored green cabbage

2 1/2 ounces carrots, peeled and thinly sliced on diagonal

6 ounces soba noodles

1/2 cup sliced green onions

10 ounces firm tofu, cut into 1/2-inch cubes

Sprouts, for serving

Sambal oelek or other hot sauce, for serving

In a medium pot, bring broth and water to a simmer over medium heat. Add cilantro, mushrooms, and ginger to the pot, cover, and simmer for 30 minutes. Add kombu and simmer for 1 minute. Remove and discard kombu. Remove mushrooms to a cutting board and remove stems. Cut mushroom caps into 3-4 strips and reserve. Strain broth into another pot. Add soy sauce and rice vinegar to the broth and set aside.

Bring a large pot of salted water to a boil. Cook sweet potatoes until just tender, about 4-5 minutes. Remove potatoes with a slotted spoon and transfer to a bowl. Cook snow peas (30 seconds), cabbage (2 minutes), and carrots (1 1/2 minutes) separately until crisp-tender, then remove with a slotted spoon into separate bowls. Return water to a boil and cook soba noodles until al dente, then drain.

Bring broth to a simmer and add green onions. Divide noodles, tofu, mushrooms, sweet potatoes, cabbage, and carrots into bowls, each in separate piles. Ladle broth into bowls, and serve with sprouts, soy sauce, and sambal oelek.

Pumpkin stuffed with bread and cheese

2011-11-20T16:54:00.001-05:00

This dish would be an amazing choice for a vegetarian main dish for Thanksgiving. I feel a little bad telling you this now - first of all, you probably have your Thanksgiving menu planned, and second, sugar pumpkins are pretty hard to find this close to the holiday. I had to go to three different places yesterday (fighting my way through Thanksgiving grocery shoppers each time) to find them. But, even if you can't make it until next year, I want to tell you about this dish anyway, because it is awesome. The recipe is from Melissa Clark's In the Kitchen with A Good Appetite and Molly's recent post made me want to try it. I hosted a pumpkin & squash themed dinner party last night, and this was the perfect choice for a main course. It is pretty simple to prep, but nice enough to serve to guests. It comes out of the oven with pumpkin skin crackling and gooey cheese bubbling, and can be cut at the table. I'd say the Thanksgiving turkey has got some competition...

Pumpkin stuffed with bread and cheese

Adapted from In the Kitchen with A Good Appetite

Serves 4-6

6 (1-inch) slices of a baguette

1/2 cup heavy cream

1/2 cup dry white wine

1/4 cup milk

1 large garlic clove, peeled and smashed

3 fresh sage leaves

1 spring of fresh thyme

1/2 tsp kosher salt, plus more for rubbing pumpkin skin

1/2 tsp freshly grated nutmeg

1/4 tsp freshly ground black pepper

1 (3 - 4 pound) sugar pumpkin

5 ounces grated Gruyere cheese (about 1 1/4 cups)

1 tbs extra-virgin olive oil

Preheat oven to 425 deg F. Cut baguette slices in half lengthwise and then bake until the slices begin to get crisp and golden brown, about 7 minutes. Remove bread but leave oven on.

In a medium saucepan, combine cream, wine, milk, garlic, sage, and thyme. Bring mixture to a boil over medium heat, then reduce heat to low and simmer for 5 minutes. Take the saucepan off the heat and remove the garlic and herbs. Add the 1/2 tsp salt, nutmeg, and pepper and stir to combine well.

Cut the top off of the pumpkin and scoop out the seeds and pulp. Place the pumpkin in a baking dish. Put 1/3 of the bread slices in the hollowed out pumpkin, followed by 1/3 of the grated cheese, and 1/3 of the cream mixture. Repeat layering 2 more times. Replace the pumpkin lid. Rub the olive oil all of the pumpkin skin and sprinkle with kosher salt.

Bake pumpkin in 425 deg F oven until skin blisters and flesh is tender and can be easily pierced with a fork, about 1 hour and 15 minutes. Allow pumpkin to cool slightly, then slice to serve.

Sweet potato and kale hash with baked eggs

2011-11-15T20:53:00.001-05:00

In my last post, I mentioned that with some busy weeks ahead, I need to have quicker solutions for weeknight dinners. Well, breakfast food is always a good source of inspiration for simple meals - most people (myself included) don't have the energy to create elaborate meals first thing in the morning! And of course, breakfast food is just as good, sometimes better, at dinner time. Something like hash is easy as well as very versatile - it can be made with whatever ingredients you prefer. I must admit that this sweet potato and kale hash is not particularly quick, but all the cooking happens in the oven, leaving plenty of time for ~~watching Glee~~ doing important thesis-related work. Versions of hash have been all over the blogs lately, and I was definitely inspired by Cara, Jen, Emily, and Kerstin when I created this one. It's got sweet potatoes lightly spiced with coriander and smoked paprika, roasted with kale and bacon, and topped with baked eggs. It's a complete meal in itself and involves almost no active work.

What is your favorite starch for a fall hash: potatoes, winter squash, or sweet potatoes?

Sweet potato and kale hash with baked eggs

Serves 4

If you would like to make this vegetarian, omit the bacon and toss the potatoes in a splash of oil before roasting.

1 1/2 pounds sweet potatoes (about 2 medium-large potatoes), peeled and cut into 1/2-inch dice

2-3 slices bacon

1 tsp ground coriander

1/4 tsp hot smoked paprika
Salt

1 bunch curly kale, ribs removed and leaves torn into medium pieces

4 eggs

Preheat oven to 400 deg F. In a large roasting pan, toss sweet potato cubes with bacon, coriander, and paprika and sprinkle with salt. Roast mixture in preheated oven for 20 minutes, until sweet potatoes are almost cooked through, tossing once or twice to distribute rendered bacon fat. Add kale to pan and toss with potatoes. Roast for an additional 7 minutes, until kale is beginning to soften. Toss again, then make 4 small indentations in the vegetable mixture and crack an egg into each. Bake until eggs reach desired degree of doneness, about 10 - 15 minutes (15 minutes will result in fully cooked eggs).

Butternut squash souffles

2011-11-11T16:41:00.001-05:00

Here's another fun squash dish from this month's Cooking Light. I never would have thought to make a squash souffle (or put squash in cinnamon rolls, for that matter), which is why I love turning to magazines and cookbooks for ideas. I'm no expert on souffle making, so mine is not as pretty as the one in the magazine, but it sure tasted good. Airy and light, like eating a squash flavored cloud, if such a thing were to exist. Hehe. Anyway, this makes a lovely light dinner with a side salad.

Now on a separate note, I need your help. I have a busy couple months ahead as I finish up (!) my Ph.D. thesis. While I love cooking dinner from scratch after work and find it to be great stress relief, it doesn't work so well when I come home late, already starving. I still want to eat home-cooked food, so I'm planning on spending some weekend time cooking make-ahead meals as well as some freezer-friendly dinners. I have a tendency to want to make things that really do not fill these criteria (like um, souffle, for example), so I clearly need your ideas! I'd love to hear about your favorite recipes and get some new inspiration.

What are your favorite make-ahead or freezer-friendly meals?

Butternut squash souffles
Adapted from the November 2011 issue of Cooking Light
Serves 5

This recipe is written to make 5 individual souffles. I made a larger one, and it worked fine, just took longer to bake.

1 tbs butter, melted
3 cups (1-inch) cubed butternut squash
1 tbs extra-virgin olive oil
2 tsp chopped fresh thyme
1 shallot, peeled and cut into 6 wedges
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
1/2 cup bread crumbs
Cooking spray
1 1/2 ounces white whole wheat flour (about 1/3 cup)
1 cup milk (whatever fat content you prefer)
3/4 cup (3 ounces) shredded Gruyere cheese
3 tbs grated Parmigiano-Reggiano cheese
3 large egg yolks
6 large egg whites

Special equipment: 5 (8-ounce) souffle ramekins or a larger souffle dish

Preheat oven to 450 deg F. Toss cubed squash with melted butter, olive oil, thyme, shallot,1/4 tsp salt, ground pepper. Place squash mixture in a small baking pan and roast in preheated oven, turning once, until squash is tender and can be pierced easily with a fork, about 20-30 minutes. Allow squash mixture to cool slightly and then puree in a food processor until very smooth.

Reduce oven temperature to 425 deg F then put a rimmed baking sheet in the oven. Lightly coat souffle dishes with cooking spray and then sprinkle bread crumbs all over the inside surfaces of the dishes.

Combine flour and remaining 1/4 tsp salt in a medium, heavy saucepan. Place over medium heat and slowly pour in milk, whisking constantly. Bring to a boil and cook 1 minute (mixture should be thick and bubbly). Remove pan from heat and let stand for 5 minutes. Stir in cheese and mix until smooth. Add squash puree and egg yolks and stir to combine.

Place egg whites in a large mixing bowl and beat with a mixer at high speed until medium peaks form. Gently fold 1/4 of the beaten whites into the squash mixture, then gently fold in the remaining whites. Divide the mixture evenly among the prepared dishes. Place filled dishes on the baking sheet in the preheated oven. Immediately reduce oven temperature to 350 deg F. Bake souffles until golden brown, puffed, and set, about 45 minutes (or about 55 minutes if you use a bigger souffle dish). Serve immediately.

Delicata squash cinnamon rolls with maple glaze

2011-11-07T21:56:00.000-05:00

The November issue of Cooking Light has a feature on winter squash, with some of the coolest recipe ideas I have seen in a while. It definitely inspired a full on squash obsession for me. As evidence - after I read the magazine, I went out to the farmers' market and bought 7 squashes, and only 2 of them made it through the weekend without being cooked. Honestly, I haven't been this excited about squash since I was an infant! (apparently it was my favorite baby food). Anyway, I thought these cinnamon rolls were such a fun way to use squash. If you're thinking that baking with delicata squash is weird, just remember that it is essentially the same as baking with pumpkin. The pureed squash adds sweetness and moisture to these rolls, which are deliciously spiced and drizzled with a maple glaze. They are great for dessert as well as breakfast.

Do you ever make baked goods with winter squash?

Delicata squash cinnamon rolls with maple glaze
Adapted from the November 2011 issue of Cooking Light
Makes 16 rolls

I used white whole wheat flour instead of the all-purpose that was called for in the original recipe. I enjoyed the depth of flavor that it added, but if that's not your thing, then use all-purpose. Also, don't even be tempted to skip the maple glaze. It's the perfect finishing touch and the rolls will be a bit dry without it.

Rolls:
2 small delicata squashes
Cooking spray
1 cup warm water (100-110 deg F)
1 tbs sugar
2 1/4 tsp active dry yeast
11.9 ounces bread flour (about 2 1/2 cups)
6.47 ounces white whole wheat or all-purpose flour, divided (about 1 1/2 cups)
1 tsp salt
1 1/2 tsp ground cinnamon, divided
1/4 tsp ground nutmeg
Pinch of ground cloves
1 tbs canola oil
1/2 cup packed brown sugar
2 tbs butter, melted
2 tsp water
1/4 cup finely chopped walnuts, toasted

Glaze:
1/3 cup water
1/2 cup maple sugar (or light brown sugar)
1 tbs butter
1 tbs half-and-ghalf
1/2 tsp vanilla extract

Preheat oven to 450 deg F. Halve squashes lengthwise and scoop out seeds. Spray cut surface with cooking spray, and place squash halves in a baking pan, cut sides up. Roast in the preheated oven until very tender, about 30 minutes. Scoop out flesh and puree in a food processor until very smooth. Measure out 1 cup of puree and reserve any extra for another use.

Combine yeast, warm water, and 1 tbs sugar in a small bowl and let sit for 10 minutes.

Combine bread flour, 5.63 ounces (about 1 1/4 cups) white whole wheat flour, 1/2 tsp cinnamon, nutmeg, and cloves in a large bowl and whisk to mix. Add yeast mixture, 1 cup of squash puree, and oil and stir with a wooden spoon or whisk until just moist. Turn dough out onto a well-floured work surface and knead until smooth and elastic, about 6 minutes, adding extra white whole wheat flour 1 tbs at a time if needed to prevent dough from sticking (dough should be tacky but not sticky).

Coat the inside of a large bowl with cooking spray. Place dough in bowl, turning to coat with oil. Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 45 minutes. Punch down dough and then cover and let rest for 5 minutes.

Turn dough onto a well-floured work surface and roll out into a 20 x 12-inch rectangle. Combine 1 tsp cinnamon, brown sugar, melted butter, and 2 tsp water in a small bowl. Spread sugar mixture evenly over the dough and sprinkle with walnuts, Roll up the dough, starting with the long side. Cut the roll into 16 even slices and place in a 9 x 13-inch baking dish coated with cooking spray. Cover dish with plastic wrap and let rolls rise until doubled in size, about 30 minutes.

Preheat oven to 375 deg F. Bake rolls in preheated oven until brown, about 33 minutes, then place pan on a rack to cool.

While rolls cool, make glaze. Stir together 1/3 cup water and maple sugar in a small saucepan. Bring to a boil over medium-high heat then reduce heat and simmer mixture for 5 minutes, stirring occasionally. Remove pan from heat and stir in butter, half-and-half, and vanilla extract. Let glaze cool for 5 minutes then drizzle over rolls as evenly as possible.

Pasta with cabbage and potatoes

2011-11-03T21:46:00.000-04:00

Okay, I hope you're ready for a recipe full of carbs! I normally wouldn't put pasta and potatoes together in the same dish, but the New York marathon is coming up this weekend, so I figured something carb-heavy was appropriate in honor of those running. Personally, I know I'll never reach the level of athleticism of a marathon runner, but the carbo-loading part? That I can handle =).

This recipe is another one from the November issue of Food & Wine which I've been cooking a lot from lately. It's described as "peasant food" - simple, tasty, and filling. The pasta is tossed with steamed cabbage and potatoes, and a sauce that is flavored with garlic, rosemary, thyme, and cheese. It's a nice rustic dish that is perfect comfort food for colder weather.

Pasta with cabbage and potatoes

Adapted from the November 2011 issue of Food & Wine

Serves 6

The original recipe calls for buckwheat or whole wheat penne. I opted to use regular gemelli instead, because I don't like the whole wheat penne that is sold at my grocery store (it doesn't hold its shape well and always falls apart) - if you have a brand that you like, please let me know!

12 ounces penne, or your favorite short pasta shape (whole wheat or buckwheat if you want)

1 pound green cabbage, chopped

3/4 pound Yukon gold potatoes, cut into 1/2-inch cubes

2 tablespoons unsalted butter

2 garlic cloves, thinly sliced, plus 1 garlic clove, minced

1 tsp chopped rosemary

1 tsp chopped thyme

Salt and freshly ground pepper

4 ounces Fontina or Gruyere cheese, shredded

1/4 cup grated Parmigiano-Reggiano cheese, plus more for serving

Bring a large pot of well-salted water to a boil and cook pasta until al dente. Reserve 1 1/2 cups of pasta cooking water and then drain the pasta into a colander.

Meanwhile, heat 1 inch of water in another pot. Spread the cabbage in a steamer basket, top with the potatoes, and set the basket over the pot. Cover the basket and steam the vegetables until very tender, about 10-15 minutes.

After draining the pasta, melt the butter in the pasta pot. Add the 2 cloves of sliced garlic and cook over moderate heat, stirring, until the garlic is golden brown, about 2 minutes. Add the cabbage, potatoes, rosemary, and thyme, and season with salt and pepper (I found that this dish works well with a lot of pepper). Cook for 2 minutes. Add the pasta and the 1 1/2 cups reserved cooking water and cook, stirring, until the sauce is thick, about 2 minutes. Remove pasta from heat and stir in the cheeses and minced garlic clove until ingredients are well combined. Season further with salt and pepper if necessary and serve with extra Parmigiano-Reggiano, finely grated.

Roasted brussels sprouts with capers, walnuts, and anchovies

2011-10-30T15:42:00.001-04:00

Friends, I was so glad to see all the brassica love on my last post! As I have said before, I get a little depressed when summer produce is gone, but you all have reminded me that fall is pretty great too. And it's a good thing you all seem to love brussels sprouts, because I can't get enough of them right now and I'm posting about them again today. This is another recipe from Food & Wine - roasted brussels sprouts are tossed with a super flavorful dressing that includes anchovies, capers, vinegar, mustard, honey, and more. It's a great mix of sweet, savory, sour, and acidic, and the toasted walnuts add a nice textural contrast to the sprouts. Definitely not a boring side dish! I think this would be a great addition to a Thanksgiving table if your guests are ready for something a little different.

What is your favorite Thanksgiving side dish?

Roasted brussels sprouts with capers, walnuts, and anchovies

Adapted from the November 2011 issue of Food & Wine

Serves 4-6

1 1/2 pounds brussels sprouts, stems sliced off and sprouts halved (or quartered if large)

4 tbs extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup chopped walnuts
2 tbs red wine vinegar
1/2 tbs grainy mustard
1 tbs honey
1 1/2 tbs capers, rinsed and chopped
1 large garlic clove, minced
1 shallot, minced
1 ounce anchovies, drained and minced

Preheat oven to 425 deg F. Toss brussels sprouts with 2 tbs olive oil and sprinkle with salt and pepper. Spread sprouts on a large baking sheet and roast in the center of the oven, tossing once or twice, until sprouts are tender and lightly charred in spots, about 30 minutes.

Meanwhile, spread walnuts on a small baking dish and toast in the oven until golden brown, about 6-7 minutes. Remove walnuts from oven and let them cool.

In a large bowl, whisk together the remaining 2 tbs oil, vinegar, mustard, honey, capers, garlic, shallot, and anchovies until well blended. Add the brussels sprouts and toss well to coat with the dressing. Top with toasted walnuts and serve.

Sprouts can be roasted a few hours ahead of time. Just reheat them and toss with the dressing right before serving.

Pasta with cauliflower and brussels sprouts

2011-10-26T22:07:00.000-04:00

I am loving the latest issue of Food + Wine! It got me really excited about brassicas, of all things. In case you don't know, brassicas are a group of vegetables that include cauliflower, cabbage, and brussels sprouts, among others - they are in full force at the markets right now. These are really not the most exciting vegetables and I usually struggle to find anything even halfway interesting to make with them. But after reading through Food + Wine, I actually went to the market last weekend hoping to get cabbage, and worrying that the brussels sprouts would be gone before I got there. (Side note: I actually had two anxiety dreams last week that involved not being able to get to the farmers' market. How weird am I?...Don't answer that). Anyway, this pasta dish was the first one I made out of all the recipes I tagged in the magazine. It's got nicely browned cauliflower and brussels sprouts, with tons of flavor from garlic, anchovies, rosemary, thyme, and cheese, all topped off with toasted bread crumbs. It was awesome! Hope you're ready for more brassica recipes in the next week or two...

What vegetables do you struggle the most to get excited about?

Pasta with cauliflower and brussels sprouts

Adapted from the November 2011 issue of Food + Wine

Serves 5

12 ounces long pasta, such as linguine or bucatini (I used a whole wheat blend linguine)

5 tbs extra-virgin olive oil

1 pound cauliflower florets, cut into 1-inch pieces

1/2 pound brussels sprouts, halved or quartered if large

1 small onion, finely chopped

2 large garlic cloves, thinly sliced

4 plump oil-packed anchovies,finely chopped

1/2 tsp crushed red pepper flakes

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

1/2 cup dry bread crumbs (I used whole wheat)

Heaping 1/2 cup coarsely grated Parmigiano-Reggiano cheese

Salt

Bring a large pot of well-salted water to a boil and cook pasta until al dente. Drain pasta, reserving 1 cup of cooking water.

Meanwhile, heat 2 tbs of the oil in a large heavy skillet over moderately high heat. Add cauliflower and brussels sprouts, cover skillet, and cook until vegetables are browned and crisp-tender, about 5 minutes, stirring occasionally. Add 2 tbs of oil to the skillet along with the onion, garlic, anchovies, red pepper, rosemary, and thyme. Cook, stirring, until the onion is slightly softened, about 3 minutes. Cover and continue to cook vegetables over low heat until cauliflower and brussels sprouts are tender, about 5 minutes.

In a small skillet, heat 1 tbs of oil over moderately high heat. Add the bread crumbs and cook, stirring, until crumbs are golden brown and crisp, about 4 minutes. Season bread crumbs with salt and transfer to a small bowl.

Add the pasta and 1/2 cup of the pasta cooking water to the skillet containing the vegetables. Cook over moderate heat, tossing, until the water is almost all absorbed. Remove from heat and stir in the cheese. Add more pasta cooking water if mixture seems too dry. Add salt to taste and top individual bowls of pasta with bread crumbs before serving.

Apple pie

2011-10-23T15:08:00.003-04:00

Yesterday I made apple pie for the first time. I don't know why I never made it before. I've made other pies, and I'm comfortable working with pastry dough - in fact, I really enjoy it. And I have always loved apple pie...I just never tried making it. Anyway, I put apple pie on the list of things that I wanted to make for my second year of blogging, and I knew if I didn't do it this fall I'd miss the chance to use awesome local apples. So when we got invited to a birthday potluck, I decided it was the perfect time to finally make an apple pie. I decided to use the recipe from The New Best Recipe from Cook's Illustrated - really can't go wrong with that book! The pie came out very pretty, with a gorgeous golden brown crust. The crust was flaky and tender and buttery, and the filling was delicious. The apples had good texture and the amount of spices was just enough to enhance the flavor of the filling without covering up the character of the apples. (Sorry I don't have a picture of a slice of pie for you - the pie went pretty fast at the party and we didn't want to interrupt things by taking pictures). I'm really glad I finally made this! I just wish we had some leftovers...

Have you ever made apple pie?

Apple pie

Adapted from The New Best Recipe

Makes one 9-inch pie

I used a mixture of Cortland, Macoun, and Empire apples for this pie. Royal Gala, Winesap, and Rhode Island Greening are other good choices. If you do not have access to these less common apple varieties, use 1 1/2 pounds Granny Smith and 2 pounds McIntosh apples.

Pie crust:

12 1/2 ounces (2 1/2 cups) all-purpose flour, plus more for dusting

1 tsp salt

2 tbs sugar

1/2 cup vegetable shortening, chilled, and cut into small pieces

12 tbs (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch pieces

6-8 tbs ice water

Filling and topping:

3 1/2 pounds apples (see headnote)

2 tbs all-purpose flour

1 tbs lemon juice

1 tsp lemon zest

3/4 cup plus 1 tbs sugar, divided

1/4 tsp ground nutmeg

1/2 tsp ground cinnamon

1/8 tsp ground allspice

1/4 tsp salt

1 large egg white, lightly beaten

Pulse together flour, salt, and sugar in a food processor until well blended. Add shortening and pulse until mixture has the texture of coarse sand, about 8-10 one-second pulses. Sprinkle the pieces of butter evenly over the flour mixture and pulse until mixture resembles coarse meal with a few pea-sized lumps of butter, about 10 one-second pulses.

Sprinkle 6 tbs of the ice water evenly over the mixture and pulse until dough just comes together. If the dough does not come together, add additional ice water. Turn dough out onto a lightly floured work surface and pat dough together into a single mass. Divide dough into two balls and gently flatten each one into a 5-inch disk. Wrap the disks in plastic and refrigerate for at least 1 hour, or up to 2 days.

After dough has chilled for at least an hour, place a rack in the lowest position in the oven. Put a rimmed baking sheet on the rack and preheat oven to 500 deg F.

Remove one disk of dough from the fridge and put it on a lightly floured work surface. Roll out the dough to a 12-inch circle and transfer it to a 9-inch pie plate. Ease the dough into the pan, leaving any overhang, and refrigerate dough-lined pie pan.

Peel, core, and quarter the apples, then cut them into 1/4-inch slices. Toss apple slices with lemon juice and zest in a large bowl. In a medium bowl, mix together flour, 3/4 cup sugar, spices and salt. Toss this mixture with the apples. Fill the dough-lined pie pan with the apple mixture, including juices, mounding the apples in the center. The apples will be piled high but will shrink as they cook.

Roll out the second piece of dough into a 12-inch circle and place it over the filling. Trim the overhang of both dough layers to 1/2-inch. Pinch together the top and bottom dough layers and fold over the dough, tucking it under itself so that the edge is flush with the rim of the pie pan. Decoratively flute the edges of the crust and cut 4 slits into the top of the pie. If the dough has become very soft at this point, place the pie in the freezer for a few minutes.

Brush the top pie crust with the egg white and sprinkle with the remaining 1 tbs sugar. Place the pie on the preheated baking sheet in the oven and lower the oven temperature to 425 deg F. Bake until the top crust is golden, about 25 minutes. Rotate the pie from front to back and reduce oven temperature to 375 deg F. Continue baking pie until the crust is a deep golden brown and the filling is bubbling, 30-35 more minutes.

Transfer pie to a cooling rack and cool to room temperature before serving.

Macaroni and cheese with butternut squash

2011-10-18T23:05:00.000-04:00

Wow, it has been a very busy few days! Can't complain though - I went to a really amazing conference and got to play with my baby nephew, among other things. The only downside was that I was away from my kitchen for the weekend and haven't had much of a chance to cook in the last week. Needless to say, I was pretty happy to get back into the kitchen today! I had a butternut squash sitting on the counter that was starting to look a bit suspect, so I decided to use it to make this mac 'n cheese recipe that I tagged in Cooking Light recently. I was intrigued by the healthier take on mac 'n cheese that uses butternut squash to add color, flavor, and creaminess.

I'm so glad I tried this recipe! This twist on mac 'n cheese is really great - the sauce is creamy and cheesy but not too heavy and makes for a very satisfying meal. I'm definitely keeping this one in mind if my future children are picky eaters and I need to sneak vegetables into dinner ;).

Macaroni and cheese with butternut squash

Adapted from Cooking Light

Serves 8

I made a few changes to the recipe - I increased the amount of squash a bit and added more broth to keep the sauce from getting too thick. I used whole wheat pasta to increase the nutritional value a bit, and also decided to use whole milk instead of skim. We already had whole milk in the fridge and it adds less than 15 calories per serving, so why not?

4 cups peeled cubed butternut squash

2 cups fat-free, low-sodium chicken broth (or vegetable broth)

1 1/2 cups whole milk

2 garlic cloves, peeled

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbs fat-free Greek yogurt

5 oz. Gruyere cheese, shredded

4 oz. pecorino Romano cheese, shredded

1 oz. Parmigiano-Reggiano cheese, finely grated, divided

1 pound uncooked pasta (use a ridged pasta shape like shells or cavatappi, whole wheat if you want)

1 tsp olive oil

1/2 cup panko bread crumbs

Cooking spray

2 tbs chopped parsley

Preheat oven to 375 deg F.

Combine squash, broth, milk, and garlic in a medium pot and bring to a boil over medium-high heat. Reduce to a simmer and cook until squash is tender, about 20 minutes, then remove from heat. Add salt, pepper, and Greek yogurt and puree mixture using an immersion blender until smooth (or use a regular blender). Stir in Gruyere, pecorino Romano, and 2 tbs Parmigiano-Reggiano cheese.

While squash is cooking, bring a pot of water to a boil and cook pasta, then drain. Stir together pasta and sauce and spread mixture into a 9 x 13-inch baking dish.

In a small skillet, heat olive oil over medium heat. Add bread crumbs and cook, stirring frequently, until crumbs are golden brown, about 2-3 minutes. Remove from heat and stir in remaining Parmigiano-Reggiano cheese. Sprinkle bread crumbs over pasta and lightly top with cooking spray.

Bake pasta in preheated oven for 20-25 minutes, until sauce is bubbly. Sprinkle with parsley and serve.

Stir fried brussels sprouts and tofu

2011-10-12T18:30:00.000-04:00

Brussels sprouts are a polarizing vegetable - some people love them, some people hate them. I love them, but tend to get stuck in a rut of roasting them and serving them as a side dish. So when I bought a bag of brussels sprouts last week, I excitedly turned to Plenty, figuring that Ottolenghi would have some genius recipe idea that would reinvent this veggie for me. But sadly, there was nothing in the index, and I resigned myself to the idea that maybe this cookbook isn't perfect after all.Then a few days later, I was looking up another vegetable, and spotted this recipe, apparently indexed incorrectly. So yeah, there's a flaw in my beloved cookbook, but luckily it has to do with the indexing and not with the recipes. And indeed, Ottolenghi has given me a new perspective on brussels sprouts - stir frying! Why hadn't I thought of that before? This recipe combines brussels sprouts, mushrooms, and tofu with a sweet and spicy sauce. You still get the delicious browned bits that come with roasting, but this stir fry turns brussels sprouts into a quick and flavorful main course.

Are you a fan of brussels sprouts?

Stir fried brussels sprouts and tofu

Adapted from Plenty
Serves 4

1 pound brussels sprouts
14 oz. extra-firm tofu, presssed dry with paper towels and cut into cubes about 1-inch square and 1/2-inch thick.
6 oz. mushrooms (I used white button mushrooms), sliced
1 cup sliced green onions
1 small hot red chile, chopped (and seeds removed if desired)
1 cup chopped cilantro
2 tbs sweet chile sauce
1 1/2 tbs soy sauce
1/4 cup sesame oil, divided
1 tsp rice vinegar
1 tbs maple syrup
Salt

In a small bowl, whisk together the chile sauce, soy sauce, 1 tbs sesame oil, rice vinegar, and maple syrup. Set aside.

Cut the stems off the brussels sprouts and cut them each into three slices, top to bottom. In a large nonstick pan, heat 1 tbs of the oil over high heat. Add sliced sprouts and a pinch of salt and cook until sprouts are browned and crisp-tender, about 6 minutes. Only toss every 2 minutes or so to give sprouts a chance to brown well. Transfer sprouts to a large bowl and keep pan over heat.

Add 1 tbs of oil to the pan. Add tofu and spread pieces out into an even layer on the pan. Cook until tofu is well browned, tossing only every 2 minutes or so, about 10 minutes total. Transfer tofu to the bowl containing the brussels sprouts and keep pan over heat.

Add 1 tbs of oil to the pan. Add mushrooms and saute until they shrink and begin to lose liquid, about 2 minutes. Add green onions and chopped chile and saute for 2 more minutes. Reduce heat to medium and return the tofu and sprouts to the pan. Add sauce and cilantro and toss to combine. Taste and add salt if necessary. Heat until all ingredients are warm. and serve immediately with rice.

Delicata squash stuffed with wild rice

2011-10-08T17:31:00.002-04:00

This freakishly warm weather is awesome, but confusing. I mean, yesterday I was wearing my winter peacoat, and today I wore a tank top. It feels like summer, but the leaves are turning colors. And I'm posting about winter squash when it feels like we should be eating corn and tomatoes. But I guess even if the temperature says otherwise, it's still fall.

This is the first winter squash dish I've cooked this season. I'd been seeing recipes for stuffed squash pop up on some other blogs, and was inspired to create my own take on it. I love the combination of wild rice and mushrooms in a vegetable stuffing, so I went with that and flavored it with the "Scarborough Fair" herbs: parsley, sage, rosemary, and thyme. This recipe takes a while to make, as both the squash and rice take some time to get fully tender, but it is worth it. It's flavorful and satisfying, with a nice mix of textures. I think it would make a great vegetarian addition to a Thanksgiving table.

How have you been enjoying these unexpectedly warm days?

Delicata squash stuffed with wild rice

Serves 4-6

If the shell of your squash gets very tender, then you can go ahead and eat it. If not, you can just scoop out the flesh and stuffing or cut off the shell as you eat.

1 delicata squash (about 2 pounds)
1 medium onion, finely chopped
3 cloves garlic, minced
2 medium carrots, peeled and thinly sliced, with larger slices halved or quartered
6 oz. white mushrooms, roughly chopped
1/4 tsp dried thyme
1/4 tsp dried rosemary, crumbled
1/2 cup uncooked wild rice
1 1/2 cups water or broth
1 tbs fresh sage, chopped
2 tbs fresh parsley, chopped
Salt and freshly ground black pepper
Olive oil

Place a rack in the middle of the oven and preheat oven to 450 deg F. Halve the squash lengthwise, remove seeds, and place squash in a baking pan. Roast squash in the preheated oven until it is beginning to soften, about 30 minutes, then remove it from the oven.

Meanwhile, heat a splash of olive oil in a large heavy saucepan over medium heat. Add onions, garlic, and carrots and saute until vegetables are softened, about 5 minutes. Add mushrooms and saute until they have shrunk and lost most of their liquid, about 5 more minutes. Stir in thyme, rosemary, sage, and rice. Add water or broth and bring mixture to a boil. Reduce to a simmer, cover, and cook until rice is tender, about 45 minutes. If mixture dries out before the rice is cooked, add some more liquid.

Stir parsley into rice mixture and season to taste with salt and pepper. Stuff squash with rice mixture, cover pan with foil, and bake until squash is fully tender, about 20 minutes.

Pear galette with dried fruit and nuts

2011-10-05T07:00:00.000-04:00

Remember when I made this quiche? Well, I ended up with quite a bit of leftover dough, and it seemed like a shame to throw it away, considering all the ~~butter~~ effort and ~~more butter~~ time that went into it - Julia Child's pastry dough should not go wasted! So I rolled the scraps into a ball and stuck it in the freezer, figuring I could use it for something else later. A few days later, I found myself with an excess of fresh pears, and decided to use the pastry dough to make some small pear tarts. I didn't want any fussy shaping or blind baking, so I decided to go with rustic free-form galettes, which don't require a special pan and could easily be made into a customized size based on how much dough I had. I also decided to add honey, dried fruit (cranberries and raisins), and nuts to the pear filling, inspired by a baked apple recipe from Around My French Table that I recently tried. I wasn't thrilled with how the baked apples came out, but I loved the combination of flavors and textures that came from the dried fruit and nuts, and thought they would add a nice dimension to the galettes.

These galettes came out so, so good! The pastry was flaky and crisp, even on the bottom of the galettes, and the fruit/nut filling had a fantastic blend of flavors and textures. I especially liked the way the tart dried cranberries worked with the sweet fruit and honey. I am never going to throw out pastry dough scraps again - in fact, I might make dough just to keep in the freezer for impromptu desserts like these!

How have you been using fall fruit?

Pear galette with dried fruit and nuts
Recipe makes one 6-inch galette, which serves about two people

This is a very adaptable recipe. You can change the dried fruit, spices, or nuts according to your preference, and can also adjust the size of the galettes if you have more or less dough around.

Pie, tart, or quiche dough, enough for a 9- or 10-inch round (you can use leftover scraps, store-bought, whatever is convenient. The recipe I used is here if you need one. Make sure the dough is cold before starting this recipe.)
1 Bosc pear, peeled, cored, and roughly chopped
2 tbs dried fruit (I used dried cranberries and golden raisins)
1 tbs chopped nuts (I used pecans)
1/4 tsp cinnamon
Pinch of ground cloves
1/8 tsp ground ginger
1/2 tbs honey
1/2 tbs brown sugar
1 egg, beaten
Granulated sugar, for sprinkling crust

Put a rack in the center of the oven and preheat to 400 deg F. Combine chopped pears with the dried fruit, nuts, honey, brown sugar, and spices, and mix well. Let fruit macerate for 20 minutes.

When fruit is finished macerating, roll out the dough into a 9- or 10-inch round. Pile fruit mixture into the middle of the dough round, including any liquid that has collected, leaving a 1 1/2 inch border. Fold the border over the fruit, overlapping the edges as you go. Brush the crust with the beaten egg and sprinkle with sugar.

Bake galette in the preheated oven for 30 minutes to allow crust to brown. Cover galette with foil and continue baking for 15-20 more minutes, or until pears are tender. Galette is best served warm.

Cottage pie

2011-10-02T23:14:00.004-04:00

I don't usually post meat-based dishes on this blog, but now that fall has arrived and temperatures are starting to drop, a hearty, comforting meat-and-potatoes recipe seemed appropriate. Our freezer is stuffed with meat from our CSA and I've really enjoyed trying out new recipes for the various cuts of meat that we receive. We recently got some lamb sausage, which I decided to use for this cottage pie, adapted from Dorie Greenspan's Hachis Parmentier recipe in Around My French Table. While the original recipe uses beef stew meat and pork sausage, I used ground beef and lamb sausage. This is comfort food at its best - warm, tasty, and filling. I especially enjoyed the thin layer of cheese that topped the mashed potatoes, which formed a nice crust as the pie baked. Cooking and eating this cottage pie today has made me finally accept that fall is here for real, and I'm ready to enjoy the beauty of the season and the foods that go with it!

What is your favorite comfort food for when the weather turns cold?

Cottage pie

Adapted from Around My French Table

Serves 4-5

Feel free to change the combination of meat here to suit your preference - any combination of ground beef, ground lamb, lamb sausage, or pork sausage will be delicious.

1 pound ground beef, crumbled

1/2 pound lamb sausage, casings removed and meat crumbled

Olive oil

1 small onion, finely chopped

2 cloves garlic, finely chopped

2 medium carrots (about 5 oz. total), thinly sliced crosswise

2 tbs parsley, finely chopped

2 tsp tomato paste

1 cup beef stock or broth

1 1/2 pounds russet potatoes, quartered

1/2 cup whole milk

1/4 cup heavy cream

2 tbs unsalted butter

1/3 cup finely grated Pecorino Romano cheese (Parmesan would be good too)

Salt and freshly ground black pepper

Heat a splash of olive oil in a large, heavy pan over medium heat. Add the onion, garlic, and carrots and saute until the vegetables begin to soften, about 5 minutes. Stir in the parsley, then add the ground beef and sausage. Cook, breaking up large clumps, until meat is just cooked through and no longer pink, then drain excess fat. Add tomato paste and mix it in well with the meat. Add the stock or broth, bring to a boil, and boil for 2-3 minutes. Remove pan from heat and season mixture to taste with salt and pepper.

Put the quartered potatoes in a pot filled with cold, well-salted water. Bring water to a boil and cook potatoes until they are tender and can easily be pierced with the tip of a sharp knife, about 20 minutes. While potatoes cook, place a rack in the middle of the oven and preheat oven to 400 deg F. When potatoes are done, drain them well. When potatoes are cool enough to handle, remove the peels and pass them through a food mill or potato ricer, or mash with a large fork. Warm the milk and cream (I just microwaved them), and stir them into the mashed potatoes. Cut the butter into small bits and blend them into the potatoes. Season potatoes to taste with salt and pepper.

Butter a 2-quart casserole dish. Put meat mixture (with the liquid) in the dish, and top with the mashed potatoes, spreading the potatoes evenly out to the edges of the dish. Sprinkle the grated cheese over the top of the potatoes. Place the casserole dish on a baking sheet lined with foil or a silpat mat (this will catch any drips), and bake in the preheated oven for 30-35 minutes, until the filling is bubbling and the potatoes have developed a golden brown crust. Remove from oven and let sit 5 minutes before serving.

Roasted red pepper and eggplant dip

2011-09-30T09:04:00.000-04:00

Earlier this week, Elina hosted a fun get-together for some of her blogger friends. She asked everyone to bring an appetizer to share, and since it was a midweek event, I knew that I wanted to make something that wasn't too complicated, would be easy to transport, and didn't need to be cooked or heated immediately before serving. I also wanted to make something vegetarian, preferably vegan, and gluten-free, so that everyone would be able to try it. And finally, I wanted to make something featuring seasonal vegetables because I thought it would be nice for my dish to really reflect the theme of my blog. Well, that long list of requirements pretty much ruled out the apps I've made for my own parties in the past, so I started looking at new recipes. When I found this roasted red pepper and eggplant dip recipe in The Gourmet Cookbook, I knew it was perfect. The best part was that it is supposed to sit in the fridge for at least a day before serving so that the flavors can blend, which meant that I could make it over the weekend!

I loved the balanced blend of flavors in this dip - it has sweetness from the roasted veggies, tanginess from the lemon, and a bit of a kick from the garlic and chile pepper. It's great with pitas or crackers, but it also makes a nice addition to pasta sauce and pairs really well with eggs. Although I was initially nervous about what dish to bring for a group of foodies, I think I chose wisely and I was glad to see that everyone else seemed to enjoy the dip as much as I did. I'm definitely going to think of this one next time I need a simple but interesting appetizer for a party!

Do you have a favorite dish to bring to potluck gatherings?

Roasted red pepper and eggplant dip
Adapted from The Gourmet Cookbook
Makes about 3 cups

1 (3/4 pound) eggplant
2 pounds red bell peppers
3 tbs extra-virgin olive oil
4 large garlic cloves
3 tbs fresh lemon juice
1 small hot chile, such as a jalapeno, with seeds removed if you want to lessen the heat (I used one of our home-grown super chiles)
1 tsp salt
Freshly ground black pepper

Put a rack in the middle of the oven and preheat oven to 400 deg F. Place eggplant and bell peppers on a baking sheet and roast in the preheated oven, turning vegetables a couple times, until bell peppers are lightly charred (30-40 minutes) and eggplant is very soft (40-50 minutes). When peppers are done roasting, transfer them to a large bowl, cover with plastic wrap, and let stand for 15-20 minutes. When eggplant is done roasting, let it cool for a few minutes.

Put garlic and hot chiles in a food processor, and process until they are finely chopped. Peel the bell peppers, remove seeds, core, and ribs, and pat them dry. Put bell pepper flesh in the food processor. Cut the eggplant in half lengthwise and scoop out the flesh into the food processor. Add olive oil, lemon juice, and salt and process mixture until it forms a coarse puree.

Transfer puree to a large, heavy saucepan and simmer, stirring frequently, until excess moisture has evaporated and mixture has reduced to about 3 cups, about 20 minutes (warning: it is likely to splatter as it bubbles). Season dip to taste with freshly ground black pepper and additional salt if needed. Let dip cool and then refrigerate in a covered container for at least 1 day to let the flavors blend. Serve at room temperature with pita bread or crackers. Leftover dip will keep well in the fridge for about a week.

Gorgonzola-apple quiche

2011-09-28T00:09:00.001-04:00

I love apples. When I was a kid, my dad would let me pick out 5 or so items (anything I wanted) from the supermarket as incentive for keeping him company while he did the grocery shopping, and a bag of apples was always in my top 5. I realize now that I was a really ~~weird~~ good kid - I can only hope that my future children will be just as good at choosing healthy food over junk! Anyway, fresh apples is one of the things I love most about fall in New England. So many varieties to try, each with unique flavors. Last weekend, after I picked up several pounds of apples from the farmers' market, I realized that I'd never get through them all unless I started cooking with them in addition to just eating them plain. This Gorgonzola-apple quiche from Dorie Greenspan's Around My French Table was the first recipe that caught my eye. I love the combination of Gorgonzola cheese and apples in salads and now I can report that it works just as well in quiche. The quiche really was lovely - very tasty, though not quite traditional, with chunks of sweet-tart apple, salty cheese, and sweet onions. It only used up one apple though...I might have to make it a few more times to get through the rest of the ones I bought!

Do you have any savory apple recipes to share?

Gorgonzola-apple quiche
Adapted from Mastering the Art of French Cooking, Vol. 1 and Around My French Table

While the quiche filling came from Dorie Greenspan's recipe, I used Julia Child's quiche dough recipe because I've made it in the past with great success and it's delicious.

Pastry dough:
2 cups all-purpose flour (I used 1 cup all-purpose and 1 cup whole wheat pastry flour)
1 tsp salt
1/4 tsp sugar
1 1/2 sticks chilled butter cut into 1/2-inch cubes
4 tbs chilled shortening
A scant 1/2 cup of iced water, plus droplets more as needed

Filling:
1 tbs unsalted butter
1 1/2 small onions (or 1 medium onion), finely chopped
1 small apple (choose a tart-sweet apple such as Empire or Gala - I used Empire), peeled, cored, and cut into small dice
3 ounces Gorgonzola cheese, crumbled
2/3 cup heavy cream
1/3 cup whole milk
3 large eggs
Salt and white pepper

Special equipment: an 9- to 10-inch tart pan with removable bottom

Make dough:
Note: work quickly when you are rolling out the dough and preparing for blind baking. The butter in the dough melts quickly and the pastry will be difficult to work with if it gets too soft.

Place dry ingredients in the bowl of a food processor. Add chilled cubes of butter and chilled shortening and pulse 4-5 times, until mixture resembles coarse meal with some pea-sized lumps of butter. With processor running, pour in ice water. Immediately pulse several times until dough begins to form a mass on the blade. If dough does not form a mass, dribble in more water and repeat. As soon as dough forms a mass, transfer it to a lightly floured counter or other work surface.

Divide dough into 5-6 pieces. For each piece, use the heel of your hand to rapidly press the pastry down and away from you with a firm, quick motion. With a pastry scraper, gather together all the dough and then shape it into a relatively smooth round ball. Flatten into a thick disk, sprinkle lightly with flour and wrap in wax paper or plastic wrap. Freeze dough for 1 hour until or refrigerate anywhere from 2 hours to overnight. Note: at this point, dough can be frozen (wrapped in wax paper and kept in a plastic bag) for up to a couple months.

Place dough on a lightly floured work surface. If dough is hard, beat it with a rolling pin to soften it. Knead it into a flat circle. Sprinkle flour over the top of the dough, and begin to roll out: start at the center of the dough and roll away from you to an inch from the far edge. Turn dough slightly and repeat. Roll out dough , flouring dough and board as necessary, until it is 1/8 inch thick and about 2 inches larger all around than your tart pan. You can patch holes with excess bits of dough by wetting the seam with water and rolling the pieces together.

Blind baking:
Put a rack in the center of the oven and preheat to 400 deg F. Butter the inside of your tart pan. Either roll the dough onto your rolling pin and unroll it over the pan, or fold it into quarters and unfold over the pan. Lightly press the dough onto the bottom of the pan and then lift the edges of the dough and work it gently down the inside edges of the pan, taking in some extra dough (about 3/8 inch) all around (this thickens the walls of the tart). Trim the edges by rolling your pin over the rim of the pan. Prick the bottom of the pastry with a fork at 1/2-inch intervals.

Line the pastry with foil, press foil well against the sides of the pastry, and fill with dried beans, rice, or pie weights. At this point you can refrigerate until later. Otherwise, bake on the middle rack of the oven for 8-9 minutes (I did 9) until dough is set. Remove foil and beans, prick bottom of pastry again to keep from rising, and bake for 2-3 minutes (I did 3) more until shell is beginning to color and sides are just starting to shrink from the sides of the pan. Remove pan from oven. After cooling, the pastry can be kept for several hours before filling.

Make filling:
Put a rack in the center of the oven and preheat to 400 deg F. Line a baking sheet with parchment paper. Melt butter in a small skillet over low heat. Add onion and saute until onion is soft but not colored, about 10-15 minutes, then remove from heat.

Place the partially baked pastry shell on the baking sheet (this will catch any drips). Spread the onion evenly over the bottom of the crust. Scatter the apple pieces over the onion and top with the crumbled Gorgonzola. Beat the eggs, milk, and cream together until well blended and season with salt and white pepper. Pour the egg mixture into the tart pan.

Place the baking sheet in the oven and bake for 40-45 minutes, until the filling is puffed all over (make sure the center is puffed), lightly browned, and set. Transfer the quiche to a cooling rack and allow it to cool for at least 5 minutes. Remove the sides of the tart pan and slide quiche onto a platter or cutting board. Serve warm or at room temperature. Leftovers keep well in the fridge for 2-3 days.

Broccoli-almond soup

2011-09-25T18:46:00.001-04:00

I was feeling mildly sick yesterday, and that combined with the rainy weather made me feel like having soup for dinner. I wasn't sure what type of soup I wanted so I turned to my cookbooks for inspiration. I came across this recipe in Soup For Every Body, a cute little cookbook that I had picked up at a yard sale a year or two ago but had never actually cooked from. Joanne's recent post on cashew-tomato soup got me interested in soups using nuts, and this broccoli-almond soup seemed like the perfect way to use the broccoli I had bought at the market that morning. You may remember that I tend to think of broccoli as a boring vegetable, so I'm always happy to find interesting new ways to use it. This soup was very good - the toasted almonds thickened the soup and gave it a nice nutty flavor, and ground coriander added a warm spiced note that I really enjoyed. It made a perfect healthy but filling meal - give it a try if you're looking for a lighter alternative to cream-of-broccoli or broccoli-cheddar soup.

What is your favorite fall soup?

Broccoli-almond soup
Adapted from Soup For Every Body
Serves 4

I tried to blend the soup in my food processor, but I couldn't get it completely smooth, so I ended up using the immersion blender, which worked perfectly. You could try using an immersion blender from the beginning, or maybe your food processor or regular blender will work better than mine.

1 pound broccoli, chopped into small pieces
4 tbs butter or olive oil
1 medium onion, thinly sliced
2 ounces (about 1/3 cup) blanched almonds, toasted until lightly browned
3 cups chicken stock, plus an additional 1/2 cup for thinning final soup if necessary
1 1/2 tsp ground coriander
Salt and white pepper
Optional garnishes for serving: croutons, sour cream, creme fraiche

Steam the broccoli until tender. Meanwhile, melt butter in a medium saucepan over medium heat. Add the onion and saute until onion is soft and golden brown, about 5-6 minutes. Combine the broccoli, onion, toasted almonds, and 3 cups of stock in a blender or food processor and blend until completely smooth (see headnote - I had to use an immersion blender to get it totally smooth).

Return pureed soup to the saucepan used for cooking the onion. Mix in the coriander and salt and pepper to taste, and add more stock to thin out the consistency if necessary. Heat soup until hot, and serve with croutons, or a dollop of sour cream or creme fraiche.

Soup can be stored for a couple of days in the fridge, but will need to be thinned with some water or chicken stock before reheating.

Honeyed tomato butter

2011-09-22T23:51:00.001-04:00

This is the second batch of preserves that I made with summer fruits, along with the peach butter that I blogged about not long ago. This tomato butter is a very unique spread that makes you remember that tomatoes are indeed fruits. Fresh, juicy tomatoes are combined with spices and honey into a spread that is somehow both sweet and savory at once. I'm very curious to see if a taster who wasn't aware of the ingredients could figure out that this is made with tomatoes - for me the taste is rather mysterious. It's definitely fruity, but our tastes buds aren't used to associating tomatoes with this kind of jammy sweetness, and I think the tomato flavor is hard to pinpoint. It's very tasty though, and a nice way to preserve summer tomatoes. This spread is absolutely delicious with bread and cheese, especially blue cheese. I think it would also be great with pork, chicken, or fish. Tomato season is almost done, so hurry up and make this now! You'll thank yourself in the winter.

Honeyed tomato butter
Adapted from the Ball Complete Book of Home Preserving
Makes about 2 pints

For a detailed guide to canning and preserving, please see this post. It is a good idea to prepare an extra jar in case your yield is bigger than mine was.

5 pounds yellow or orange tomatoes, cored and quartered (I used heirlooms)
1 piece peeled ginger root, about 1 inch long
1 tbs whole allspice
2 cinnamon sticks, broken into pieces
2 cups sugar
1 cup honey

Special equipment: food mill, cheesecloth

Before starting, wash your hands and any kitchen utensils that you are going to use (pots, tongs, etc.). Make sure you have a clean kitchen towel handy. Wash 3 pint jars or 5 half-pint (250 mL) jars, lids, and screw bands in warm soapy water and then set them aside on a clean kitchen towel.

In a large pot or sauce pan, crush tomatoes with a mallet or potato masher. Bring tomatoes to a boil over medium-high heat, then reduce heat and boil gently until tomatoes soften, about 20-30 minutes.

Working in batches, pass tomatoes through the medium grate of a food mill. Measure 8 cups of tomato pulp and transfer pulp to a large clean saucepan or pot (if you get less than 8 cups, reduce sugar and honey accordingly). Tie ginger, allspice, and cinnamon sticks together in a small pouch made of cheesecloth and place pouch in the pot containing the tomato pulp. Add sugar and honey and stir until the sugar dissolves. Bring mixture to a boil over medium-high heat, stirring often, then reduce heat and boil gently, stirring often, until mixture thickens to a spreadable consistency (to test this, stick a small plate in the fridge until cold. Spoon a bit of the tomato butter onto the cold plate and refrigerate for 1 minute before checking the consistency). This took about 1 1/2 hours for me.

While tomato butter is cooking, place jars on the rack in the canning pot. Fill the canner and jars with water until the jars are full. Cover the pot and bring the water to a simmer (180 deg F). Turn off the heat and leave pot covered so that jars stay warm.

Also while tomato butter is cooking, place the flat lids (not the screw bands) in a small saucepan, cover them with water and bring to a simmer (180 deg F). Do not boil the water. Turn off the heat and cover the saucepan to keep lids warm.

When butter is ready, discard the spice bag. Working one at a time, remove a hot jar from the canner and place it upside down on a clean kitchen towel to drain for about 30 seconds. Flip it over and carefully ladle hot tomato butter into the jar, leaving 1/4 inch empty at the top. Run a plastic knife (not metal) around the inside surface of the jar to remove air bubbles. Removing bubbles may cause the volume of butter to change slightly, so if necessary, add a bit more butter so that only 1/4 inch remains empty at the top of the jar. Use a damp paper towel to carefully wipe the jar rim and screw threads to make sure that they are clean. Remove a lid from the saucepan and place it on the jar, making sure it is centered. Put on the screw band and screw until it is fingertip-tight. Repeat with the remaining jars. If the final jar is not fully filled, put the lid and screw band on and store it in the fridge - jars that are partially filled will not sterilize properly in the boiling water bath.

Place filled jars in the canner and add water to cover jars by at least 1 inch. Cover canner and bring water to a boil. Boil for 10 minutes, then turn off heat and remove canner lid. Wait 5 minutes, then remove jars to a towel on a counter to cool.

After jars have cooled for 24 hours, check jar lids to make sure they are concave (curving downwards in the middle). If you press down on the center of the lid, there should be no movement. If you are still not sure of the seal, remove the screw band and lift the jar by the edges of the lid. The lid should stay firmly attached to the jar. If jars are properly sealed, label them with contents and date and store in a cool. dry place. If any jars are not properly sealed, refrigerate them and use within a couple weeks.