At least that’s how it goes in my mind.  There’s still plenty of winter left, but this weekend always feels like the pinnacle of the season.  And, in celebration of the testosterone and Sports Center filled weekend ahead (ugh…I can hardly wait), I dedicate this recipe and a pint of beer to all of you and my husband who will be screaming at the TV all Sunday night long.  [Tom Brady can’t hear you, honey…]

It’s a super easy finger food app inspired by an American classic – the cheeseburger – that’s always been a hit at our family gatherings.  And, if I’m really going to give credit where credit is due, I must give props to Joe for this one.  He picked up the basics of this recipe when he was in high school working for a local catering company.  The seasonings have been tweaked through the years, but the fundamental meaty, cheese, buttery pastry goodness remains the same.  In the past, they have been made with Pillsbury crescent rolls, which may suit some of you just fine.  However, if you want to get something a little less “conventional,” without artificial colors and flavors, Immaculate Baking Company has a crescent roll product  that’s been popping up at grocery stores everywhere and is fantastic and ORGANIC.   That’s something that makes me feel good – how about you?

Feel free to serve this with plain old ketchup and they’ll still be a hit.  BUT, for those of you that like to get a little fancy pants, I have a few ideas.  How about serving with a chipotle ketchup?  Or try a copy cat recipe of In and Out Burger’s secret spread.  Maybe your favorite barbecue sauce?  I’d be down for serving with a little ramekin of bread and butter pickle slices.  Or spearing the whole thing with a toothpick and a small square of bacon on the bottom [jaw drop].  So many ways to enjoy these cute little burger buddies, people.  Have fun with it… And have fun at your super bowl party – whether it’s low key at home in your jammies  or jazzed up with a big crowd of friends.

burger buddies
32 pieces

1 + 2 Tbsp. Extra Virgin Olive Oil
1/3 cup finely minced onion
1 lb. ground beef (90/10)
2 tsp. Worcestershire sauce
1/2 tsp. hot sauce
salt
fresh ground pepper
1/4 lb. sliced yellow American cheese
2 tubes crescent rolls
poppy seeds
ketchup for serving

Heat 1 tablespoon of oil over medium/low heat.  Add minced onion and a sprinkle of salt.  Saute approximately two minutes until barely cooked, making sure not to brown.  Remove from pan and set aside.  Turn heat up to medium/high and add 2 tablespoons of olive oil.  Add ground beef and break up into small pieces with the back of a wooden spoon.  Add Worcestershire sauce, hot sauce, 1 teaspoon of salt and a few grinds of pepper.   Saute 5 minutes or until browned and cooked through.  Remove pan from heat, add reserved onions, and mix well.  Transfer mixture to a glass container and put in the refrigerator for at least one hour to cool completely.

Once meat has sufficiently cooled remove from refrigerator and preheat oven to 350 degrees.  Line two baking sheets with parchment paper.  To begin assembly preparation, tear American cheese slices into  approximately 1″ folded squares and set aside.   Remove crescent rolls from can.  Each roll contains 8 long triangles.  Cut each triangle in half.  Pour a couple tablespoons of poppy seeds into a small ramekin.  Now begin assembly by gently stretching/flattening one of the dough pieces just enough so it’s larger, but not so thin that you’re getting holes.  Lay a folded cheese piece in the center and then top with 1-2 teaspoons of ground meat mixture*.  Gather all sides of the dough pieces and pull towards the top.  Pinch edges together to seal it tightly and close it like a Chinese dumpling.  Dip smooth top of burger buddy in the poppy seeds and gently press to adhere them.  Place finished buddy pinched side down/poppy side up on the baking sheet.  Repeat until all are filled, spacing buddies approximately 1″ apart.  Bake for 10 – 12 minutes, rotating baking sheet once, until buddies are lightly golden.  Serve immediately with ketchup for dipping.  See notes in post above for additional serving ideas.

• *I urge you to not skimp and try to fit as much meat into each one as you can.  The pastry grows in the oven and you really want to get the meat flavor when you bite into it.
• You may have remaining meat – this is yummy to eat on it’s own, toss on a salad or fill a taco with.

pork fried (cauli) rice serves 2 (main) – 4 (side) 4 slices uncured bacon, chopped 2 cloves garlic, minced 1 tsp. freshly grated ginger 3 scallions, whites and greens sliced 1 medium onion, chopped 1 cup frozen peas and carrots, thawed 2 12-oz packages frozen riced cauliflower, thawed (about 6 cups) 3 Tbsp. organic shoyu soy sauce 2 large eggs, scrambled

Saute bacon in a large wok over medium high heat until fat has rendered and bacon is golden brown.  Remove bacon with slotted spoon and set aside.  Keep all but 2 tablespoons of the bacon fat in the pan and discard the rest.  Add garlic, ginger, and scallions to the rendered bacon fat and saute until fragrant; about 1 minute.  Add the onion and peas and carrots; saute for 3 – 4 minutes.  Add the riced cauliflower and mix all ingredients well.  Saute for 2 minutes.  Add soy sauce and toss well to coat.  Cook an additional 3 minutes.  Shove cauli rice towards the side of the wok to make a well in the center.  Add the scrambled egg to the center, moving it around the well with a spatula until cooked through.  Once egg has set, add reserved bacon pieces.  Toss all ingredients until mixed well with a large spoon.  Taste for seasoning and add additional soy sauce if you want to deepen the flavor.  Serve immediately and feel indulgent.

• As mentioned above, bacon is optional.  If you decide to omit it, substitute a couple tablespoons of vegetable oil for the bacon fat.
• There are already two fried eggs in the dish, but if you’re trying to make this a proper meal with additional protein, here are some serving/topping suggestions:  fried egg, pulled rotisserie, spare ribs, tofu, sauteed ground pork, shrimp or just about any protein your heart desires.
• Add a Sriracha drizzle for shizzle if you like that fire, girl!

I usually end up posting to KarmaCucina once a week, but really wanted to share this recipe with you guys in advance of Christmas morning, so you could pull it together if you were looking for something special to serve the fam.  The original version of this recipe has been turning up almost as long as Joe and I have been together – we’re talking a few years shy of 20.  When I say that out loud, it makes me feel really old.  It also makes me feel really happy that I’ve spent nearly half my life with this one amazing person and managed to survive, experience and overcome all types of circumstances good and bad.  [I think the eggnog is getting to my head because I’m feeling a little sentimental…  Let’s get back to brunch…]

So, when Joe and I first started dating, we were young and at the point that where we wanted to get together with each other’s families at the holidays, but each had their own plans and traditions.  My mom began inviting him over on Christmas morning for brunch after he did presents with his family, but before he left for his aunt and uncle’s house.  This eggnog french toast is what she served the first year and every year thereafter; it became an accidental Christmas brunch tradition.  It’s decadent and perfectly seasonal and gives you something to do with the leftover jug of eggnog you have from your annual obligatory glass.  I decided to turn it into a casserole this year by modifying the original recipe a bit, so the only thing I’m doing on Christmas morning is popping the whole dish in the oven.  The compote is essential in my book, but for fussy kids or the sake of making things even simpler, you can easily just serve with maple syrup and powdered sugar.  The compote can be made up to two days prior and the casserole should be prepped the night before.  It’s super fab because you set it and forget it for about an hour on Christmas morning.  Meanwhile, the aroma of eggnog, apples, cranberries and cinnamon goodness permeates throughout the house as you watch the kids tearing into gifts.  By the time the living room has been annihilated with Christmas wrapping and new toys, breakfast is ready to hit the table.  I always prepare a side of sausage to go along with it because I love nothing more than uniting sweet with savory at mealtime.

Thank you for tuning in to my blog and following along as I get things going again.  I am excited to grow and share more in 2018.  I wish you all the Merriest of Christmases and the Happiest of Holidays!

eggnog french toast casserole
serves 6

6 eggs
3 cups eggnog
1 tsp cinnamon
1 tsp vanilla
1 tsp nutmeg
1 16 oz. loaf of challah, day old and cut into 1″ slices
2 Tbsp butter + more for buttering dish

for serving:
powdered sugar
cranberry apple compote (recipe below)
maple syrup optional

Beat eggs in a large bowl.  Whisk in eggnog, cinnamon, vanilla, and nutmeg until well combined.  Dip challah slices in egg mixture and layer in a buttered 9×13 inch casserole dish. Pour remaining mixture over the top and press down. Cover with foil and refrigerate overnight.

When ready to bake, preheat oven to 350 degrees F. Uncover the casserole and bake in oven for 30 minutes.  Open oven and baste top of casserole with 2 tablespoons of melted butter.  Bake an additional 10 – 20 minutes or until puffed and golden .    If top browns to quickly before french toast is set, you may cover loosely with aluminum foil for remainder of cooking time.

Let stand for about 10 minutes.  Sprinkle with powdered sugar and top individual slices with maple syrup or cranberry apple compote (recipe below).

*Mine took 45 minutes.  Make sure it’s not wet; it should be set, golden and nice and puffy, but you don’t want to dry it out either.

cranberry apple compote
from Bon Appetit

2 cups apple cider
6 tablespoons light corn syrup*
2 tablespoons (packed) golden brown sugar
8 tablespoons (1 stick) unsalted butter
3 Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces
2 cups cranberries (fresh or frozen)
1/2 cup plus 1 tablespoon (about) sugar

Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.

Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.

Notes on compote:

• I use maple syrup in lieu of corn syrup
• I had to boil an additional 10 minutes to get the syrupy consistency.  This could be because I used the maple syrup substitute.

We’ve actually been baking quite a bit in our house this month, but nothing compares to the Olympic sessions I would witness as a child.    Every December, my mom used to churn out at least half a dozen varieties of cookies and give out little assorted packs as gifts to teachers, friends and co-workers.  I’m talking butter cookies, snow balls, peanut butter Hershey kiss cookies, fig cookies, pignoli cookies, rugelach, biscotti, and the list goes on.  She definitely set the bar high (#momgoals).  As for me,  I’ve only managed to make three different batches this month. And, Houston, we have a problem.   If they are in my house, I am pouring a cup of coffee and noshing on them all throughout the day… “Oh willpower, where art thou?”  On vacation?  I see.  Okay – catch up with you in January.

So, in the spirit of baking and the season of giving – and, if I’m being honest… in the hopes of not putting on too many holiday pounds – I am going to make little gift boxes for a few friends and get these cookies off my hands.  My favorite cookies as a child were the massive Linzers we would get at Bovellas Bakery in Westfield.  The raspberry preserves… the crumbly cookie… the powder flying on the first bite – all bring back such fond memories.  I found a Linzer cookie recipe several years ago on Epicurious that I absolutely love and wanted to share with you.  It makes little ones instead of the massive Frisbees I used to throw down as a child.  The flavor is so on point and they are simply perfect for gifting and consuming as an adult.  My mom gave me a ravioli cutter with scalloped edges to cut out the circles, but any 2-3″ round cutter would do.  I’ve even made them heart shaped around Valentines day, so have fun with it.  Recipe below…

Also, lots of holiday vibes around this house… candy cane hunts, visits with Santa, hayrides, a few bouts of snow, and decorating our first family Gingerbread house.  The kids are loving up the season and I’m loving seeing them have so much fun.  There have been some sugar OD’s and sleep deprived meltdowns, but overall we’re managing.  Below are a few snaps… 7 days until Christmas!  Happy last minute shopping, wrapping, cookie baking, and cheesy movie watching.

linzer cookies
Recipe from Gourmet via Epicurious

2/3 cup hazelnuts (3 oz)
1/2 cup packed light brown sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 sticks (1 cup) unsalted butter, softened
1 large egg
1 teaspoon vanilla
1 12-oz jar seedless raspberry jam

special equipment
a 2- to 2 1/4-inch fluted round cookie cutter and assorted 1/2-inch shaped cookie cutters or aspic cutters

Put oven rack in middle position and preheat oven to 350°F.

Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off), then cool to room temperature.

Pulse nuts and 1/4 cup brown sugar in a food processor until nuts are finely ground.

Whisk together flour, baking powder, salt, and cinnamon in a small bowl.

Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle) or 6 minutes with a handheld. Add nut mixture and beat until combined well, about 1 minute. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.

With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours.

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

Roll out 1 disk of dough into an 11-inch round (1/8 inch thick) between 2 sheets of wax paper (keep remaining dough chilled). If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (reroll only once). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer with a metal spatula to racks to cool completely. Make more cookies from second disk.

Spread about 1 teaspoon jam on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in same manner.

Cooks’ note:
Cookies keep, layered between sheets of wax paper or parchment, chilled in an airtight container 2 weeks.

Below is one of my favorite combinations as of late.  It’s so simple to put together and totally satisfying thanks to the meat and veggies.  I like to make the dough, brown the sausage and blanch the broccoli rabe earlier in the day, so all I’m doing at night is assembling and baking.    Please give it a shot and let me know what you think!

broccoli rabe + sausage pizza
Serves 2-4*
*how hungry are you?

dough
Makes 2  14-” pies
1 3/4 cups warm water, 110-degrees F
1 package active dry yeast
2 tsp. salt
4ish* cups of unbleached all purpose flour

topping
1 pie
12 stems of broccoli rabe
2 links of sweet sausage
8 oz. whole milk mozzarella, sliced thin
3 cloves of garlic, minced
2+2 Tbsp. extra virgin olive oil
salt
pepper

Combine yeast and salt in in a medium bowl or the bowl of an electric stand mixer with a dough hook.  Add warm water and give a good stir to dissolve everything.  Let it sit for 10 minutes.  Add flour by starting with about 3 1/2 cups first.  Gradually add in the last 1/2 cup until the dough starts to pull away from the side of the bowl and no longer sticks.  [I’ve had times where this happens at exactly 3 3/4 cups; today, it was a bit more.  I think it’s a function of how precisely you measure your water.  Follow your gut and make sure you don’t overdo it]  Knead dough  for a good 5-10 minutes.  Put ball of dough on a floured surface and cut in half.  Place each ball in it’s own well-oiled bowl and cover loosely with saran wrap.  Let sit in a warm place to rise for at least 5 hours.

Bring a large pot of salted water to a boil.  In the meantime, rinse broccoli rabe under cool water.  Trim and discard tough woody stems from each bunch.  Hold the bunch together and roughly chop into 3″ segments.  Cook broccoli rabe in the boiling water about 1 minute until crisp tender.  Strain the broccoli rabe in a colander and immediately transfer it to a large bowl of ice water to cool for about 10 minutes.  Transfer back to the colander and press on the rabe to squeeze the excess water out.  Lay out some dish towels and top with broccoli rabe.  Roll them up and squeeze out as much water as you can.  Set aside.

Heat 2 tablespoons of olive oil over medium high in a large cast iron skillet.  Decase sausage with a sharp knife.  Cook in skillet, breaking up into 1″ chunks as you go, and browning nicely until the meat is cooked through.  Transfer to a paper towel lined plate and set aside.

Combine garlic and 2 tablespoons of olive oil in a small ramekin.  Set aside.

Preheat oven to 500-degrees.  Make sure your pizza stone is in there during this time.

Punch down the dough and turn onto a lightly floured surface. Knead for for 1 minute. Use a rolling pin to roll out dough or knuckle into a 14″ circle.

If using a pizza stone: Remove stone from the oven and liberally sprinkle with cornmeal. Working quickly, transfer the dough onto the stone. Perform the steps below.

If using a pan: Lightly oil a round metal pan. Transfer the dough and press lightly into pan.

Brush olive oil garlic mixture on top of dough leaving a 1″ border for the crust.  Season with salt and pepper.  Top with broccoli rabe, sausage, and mozzarella in that order.  Place in oven and cook until crust is golden and cheese is melted; approximately 10-12 minutes.  Remove from oven and let set for a few minutes before digging in.

I like to top my pizza with pecorino romano and a little garlic salt.  Enjoy!

And, if you were to peek into my kitchen on a blustery December or January Saturday night, this is what I’d be serving up…  It’s the quintessential winter dish; a totally hearty play on pasta that tastes way fancier and high end than it is. Maybe because the architect of the original recipe – the bones of this one – is pretty fancy:  Boston’s own, Barbara Lynch.

This pork ragu falls apart on your fork and hits all of the notes you’d want in a  winter dish – sweet, savory, tangy, and rich AF.  It’s not diet food, but if you make your plate pork-centric and go light on the pasta, you can cut some cals.  I used dried rigatoni, but to step it up a notch, go with fresh pasta and up the wow factor.  I’d also venture to guess it would be equally delicious atop a creamy polenta.  Serve it with a crunchy Caesar and a glass of Chianti and call it a meal, folks.  And, here’s a bonus – especially if you’re going to prepare it for company, which I recommend you do because you’re so fancy:  the ragu can be made a day in advance!  Keep your kitchen nice and tidy by getting all of the grunt work – chopping, braising, straining and shredding  – done the day before.  Now you have time to sip and mingle with your guests.  You could even make the case – as I do – that the reheats taste better.  My husband and I did dinner and a movie [check it out – disturbing, but awesome] at home last weekend and we enjoyed our posh dinner for two couch-side on the coffee table.  (This is Saturday night romance with two children in your 30’s, people.)  We then reheated the leftover sauce slowly in a saucepan and served with freshly prepared pasta on Monday night for dinner with the whole fam.  I’m not sure what kind of magic happens in the refrigerator with some dishes wherein they actually improve after sitting in an igloo, but this is definitely one of them.

As I touched on at the beginning, I based this recipe on Barbara Lynch’s “Pappardelle with Tangy Veal Ragu” out of her Stir cookbook that a good friend gave me years ago.  I have made it with the veal in the past and it was equally fantastic, but I wasn’t looking to spend 18.99/lb on shanks this weekend for just the two of us.  My money belongs to Amazon.com this holiday season : )  Anyhow, I subbed boneless pork picnic shoulder for it’s pauper price point, versatility and legendary braising status.  I was initially nervous to miss out on the marrow from the bones, but the fat from the pork held it’s own and made for a luxe sauce.

I hope you have the opportunity to make this dish sometime over the winter.  In the meantime, let it snow, let it snow, let it snow…

rigatoni + pork ragu
adapted from Barbara Lynch’s recipe
Serves 6

3-4 lbs boneless pork picnic shoulder
Kosher salt and freshly ground pepper
1/2 cup all-purpose flour for dredging
1/4 cup extra-virgin olive oil
4 garlic cloves, very finely chopped
3 medium carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 medium onion, finely chopped
2 cups dry red wine
3/4 cup balsamic vinegar
1 28-ounce can peeled Italian tomatoes, drained and coarsely chopped, juices reserved
2 cups beef broth
1 fresh rosemary spring
1/4 cup finely chopped fresh basil
1 lb. rigatoni
Freshly grated Parmigiano-Reggiano for serving

Cut pork into 1 1/2″ thick “chops” and season each with salt and pepper.  Put the flour in a dish.  Dredge each “chop” in the flour and shake off excess.  In a large Dutch oven, heat the olive oil over medium-high heat.  Add the pork in batches and brown well on both sides.  Transfer to a plate.

Add the garlic, carrots, celery, and onion to the pot and cook over medium heat stirring frequently until lightly browned; about 5 minutes.  Add the wine and vinegar and cook over high, stirring occasionally, until the liquid has reduced to a thick syrup, about 20 – 25 minutes.  Add the tomatoes and their juices, beef broth, rosemary spring, 2 tablespoons of the basil and 2 cups water.  Return the pork to the pot, season with salt and pepper and bring to a simmer.  Cover partially and cook over low heat, stirring occasionally until the pork is very tender, about 3 hours.

Transfer the pork to a plate and let cool slightly before shredding it into bite-size chunks.  The meat should be falling apart easily.

Strain the sauce into a large saucepan through a fine mesh strainer, pressing on the solids to extract as much liquid and flavor as possible; discard the solids.  If there is any visible fat on top of the sauce, spoon it off.  Simmer the sauce over medium-high heat until reduced to about 2 1/2 cups, 10 – 15 minutes.  Stir in the pork and the remaining 2 tablespoons basil and season with salt and pepper.  Keep the ragu warm over low heat.

To serve, bring a large pot of salted water to a boil and cook the pasta until al-dente.  Drain thoroughly and return to the pot.  Add the pork ragu and toss gently.  Plate and garnish with fresh grated Parmesan.

Now, as fun as that was, raise your hand if you’re over the indulgence that came along with the last five days…. For better or for worse, that steady pace of eating and drinking that kicked off on Thanksgiving eve and continued straight through the weekend came along with a ton of bloating, headaches, and low energy… And, guess what?  I’m over it.

After an indulgent bender like this, my body surrenders and visions of greens begin dancing in my head.  It’s funny how that works… my body knows what it’s used to getting and when I deprive it of all the good stuff I normally put in, it yearns for the opposite.  I answered that call by kicking Sunday off with a brisk fall run around the neighborhood and whipping up a pot of broccoli soup that has more vegetables than I can count… Okay, I can count them:  seven vegetables.  But, my point is, this pot delivers the health.

The first thing I love about this soup is the fact that it relies on heaps of previously frozen broccoli florets.  You might be a little hesitant to get involved with frozen vegetables, as I sometimes am, but do not think twice about it for this soup.  First of all, they are super convenient because there are no stalks to hack away at – you just get a bag filled with the good stuff and can pour it right in the pot.  Plus, frozen fruits and vegetables are typically picked at their peak ripeness and flash frozen within hours, allowing them to lock in prime nutritional value and freshness.  Last, there are no concerns about the sogginess that can sometimes go along with preparing frozen veggies because these are getting blended to smithereens.  Trust me, if I was making my weeknight staple of roasted broccoli, I wouldn’t mess with the frozen stuff.  But for the purpose of a pureed soup… this is perfect.

The second best thing about this soup – especially after a bender like some us just had (food blogger avoids eye contact and looks down guiltily) – is it is super filling!  I am pretty sure my stomach capacity doubled in size this weekend and, while in the process of shrinking it back down to normal, at least I can fill it with something wholesome.

The last two things I want to mention are it is super easy to put together – think one hour from the start of chopping to the finale on the stove – and my kids actually like it.  I’m not 100% sure why they are so on board with this soup because they can both be very picky; especially my son, who “doesn’t eat broccoli”.  In times like these, I don’t question him too much.  I’ll take this small victory.  Next week, he probably won’t eat it.

The recipe is below….   While I am sharing pics of this broccoli (little trees) soup, I also wanted to share a few snaps of the fam and the “big tree” we cut down.  We went full “Clark Griswold” and brought the kids to the tree farm this weekend, sawed one down with a hacksaw and strapped it to the top of the car.  “Burn some dust here… Eat my rubber.”  Fortunately, it was unseasonably warm for November and Serafina didn’t end up frozen from the waist down.  <3

broccoli soup
Serves 8+

3 Tbsp. extra virgin olive oil
2 cups carrots, chopped
1 cup celery, chopped
1 large leek, whites and light green only sliced thin (approximately 2 cups)
1 medium yellow onion, chopped
4 cloves garlic, chopped
3-16 oz. bags of frozen broccoli florets, thawed
1-16 oz. bag frozen blue kale or spinach*, thawed (optional)
Salt
Fresh ground pepper
2 quarts of chicken stock or 8 tsp. Better than Bouillon chicken base + 2 quarts of water
2-15.5 oz. cans rinsed and drained cannellini beans

Heat oil in a large stockpot over medium.  Add carrots, celery, leek, onion, garlic, and 1 tablespoon of salt and saute until soft about 10 minutes.  Reserve half of the florets from one of the bags of broccoli, coarsely chop, and set aside.  Add stock or bouillon base and water to the pot.  Stir in the remaining 2 1/2 bags of thawed broccoli and cannellini beans.  Bring mixture to a boil and then reduce heat and simmer for 10 minutes.  Add the optional kale or spinach and simmer an additional five minutes.  Remove from heat and puree soup until smooth either in batches in a blender or keep in the pot and puree with a hand blender.  Return soup to low heat and stir in reserved florets.  Simmer for an additional 5 minutes.  Season to taste with salt and pepper.

A few notes:

• The night before you make the soup, transfer frozen veggies to fridge so they can thaw overnight or simply leave on the counter for a few hours beforehand.
• I used frozen kale in this particular batch.  I think fresh or frozen spinach would be a welcome substitute.
• I reserved the chopped florets and added them in after pureeing to give the soup a little more texture.  You may prefer it silky smooth – simply leave this step out.
• I have been using the Organic Better than Bouillon base for its flavor and convenience lately.  Depending on what stock/base you use, you may want to start lighter with the salt and build up as the dish moves along.  For me, the 1 tablespoon at the beginning was followed with an additional 2 two teaspoons at the end.  Pivot based on what liquid you use and your preferences.
• I like my soup thick and hearty – add more stock until it’s just right for you.
• Garnishes like croutons or crostini, fresh chopped broccoli, shredded cheese, fried tofu cubes, or pine nuts can spice it up.  Let your imagination run wild

Ahem…

to the tune of Adele’s “Hello”.  Click here and press play

Hello, it’s me
I was wondering if after all these years you’d like to eat
To go over… everything
They say that time’s supposed to heal ya
But I ain’t done much blogging

Hello, can you hear me
I’m in New Jersey dreaming about who I used to be
When I was younger and WP savvy
I’ve forgotten how it felt when I would share a recipe

There’s such a difference between us
And a million miles

Hello from the other side
I must have cooked a thousand times … (without a post)
(And I’m here) To tell you I’m sorry for the lack of blogging I’ve done
And when I post today, I hope you’ll be home

 So, Adele’s song is what came to mind when I was brainstorming about how to start this post.  A sort of virtual “hello” from afar and nod to an old partner after years of not talking.  How better to start a conversation than a simple, “hello”? [ Sidenote:  I decided to do everyone a favor and not post the accompanying audio file of me singing this à la cruising-solo-in-the-car style.  You’re welcome.]

The truth is, I didn’t really know how to come back to this blog after a four+ year hiatus.  How do I pick it up when so much (and so little) has happened without a magnanimous excuse for stopping KarmaCucina.  I thought about a fresh start – a new site; a new name; a new mission.  I thought about not coming back altogether.  Let’s be real – In 2017, the world doesn’t really need another food blogger.

But, I’m here.  I didn’t have the heart to take down the site and all the stories I documented within it.  And, I miss it.  I miss the photos, the recipes, and the journaling of that glorious intersection where life meets food.  In the medium term, my personal Instagram has kind of been the answer to sharing what’s going on in my kitchen.  Yet, it’s not as fun to limit myself to an iPhone snap and a brief description.

So, I’m here.  And I look forward to touching on how my life and cooking have evolved over the past few years in future posts.  Two kids in the mix – yes, a second one came along – and my approach has become a bit more sensible (‘…no reason to purchase the market bread anymore when she’s made it this easy and delicious…’  Queue the eyeroll.  Who is this childless food blogger?), yet remains rooted in my “home cooking-whole foods” philosophy.

Please bear with me as I get back into the swing of things…  And try not to judge the photos in this post as harshly as I am.  This comeback was not part of the plan when I haphazardly took these snaps with my iPhone.  Had I known KC was rising, the Nikon would have come out to play : )

Last, but not least, a huge shoutout to my friend and fellow blogger, Kate at A Happimess Life.  Your drive to begin your own blog was an inspiration for me to revive mine.   Thank you

Today’s post contains the answers to the questions you may have been asking yourself all week.  I had the opportunity to have a dry run earlier this month at our annual Friendsgiving get together.  Joe and I were up for hosting and I was tasked with answering these questions.  I spent several midnights sitting in bed doing dark web turkey research on my iPhone and feeling overwhelmed.  Fortunately, I was able to tap my mom and aunt for some general info along with what I found on food forums and sites such as Epicurious, Serious Eats, and Bon Appetit. Who knew there were so many ways to approach this curious looking bird?  There’s dry brining, wet brining, no brining, frying, spatch-cocking, make-ahead, and probably 100 other ways to prepare a turkey.  I had a hard time settling on one approach, so I put together my own sort of FrankenTurkey. I always find comfort and consistency in Ina Garten’s recipes, but I also know wet brining has worked well for my mom through the years.  SO, today I bring you, brIna Garten’s Thanksgiving Turkey.  I combined a brining recipe with Ina’s buttery-herby preparation and said a few prayers that this would work out.  Fortunately, it did and some even said it was the moistest turkey they ever had.  I cannot honestly say it was solely attributable to the butter rubdown I gave it or the brining bath it took beforehand.  Maybe there was some synergy in the two?  In any case, this is my turkey story and I’m sticking to it.  I hope that you and your loved ones have a beautiful and delicious holiday.  Wear some pants that give you an option for that second piece of pie and take a look at the faces around your table – these are among the greatest things to be thankful for.

Those burning questions:

• How am I going to cook a turkey for Thanksgiving when I’ve never done it before?  You’re going to follow the instructions below.  And, breathe.  That makes everything better.
• What does the timeline look like?  Start your menu and shopping list a week and a half to two weeks out.   If buying a frozen bird, grab ASAP, so you’re not struggling to find what you want at the last minute.  If going for a freshy, buy it on Tuesday.  In either case, make and cool the brine Tuesday morning and plan to give that bird a brine bath Tuesday afternoon.  Remove somewhere between 24-36 hours later.
• What size turkey is best for my crowd?  Word on the street, is 1lb of turkey per person, but ratchet that up to 1.5-2 lbs/person if you have big eaters or want plenty of leftovers.
  If the bird is frozen, when should I start thawing?  Fun little thawing calculator here
• How do I make gravy? You can get fancy and use the neck and giblets to make homemade stock as a base, but keep it simple and enjoy your company.  Hold onto those precious pan drippings and follow the instructions below.  And, don’t you dare buy any powdered/jarred nonsense.  Blasphemy!
• Should I just cater it?  No.  This is legit easy and most of the “work” is done in the days leading up to the holiday.  I actually was shocked at how much I was able to mingle and how little food prep needed to be done on “game day”.  Cranberry sauce, stuffing, potatoes, apple pie, and various other items could be prepared the day before, so turkey day was pretty much smooth sailing.
• Why did we offer to host?  JK on this last one… kind of.

Turkey day resources:

Epicurious Turkey Recipes and Tips
Love everything about this page, but my favorite part is the table that goes over the various cooking times based upon temperature and weight.  If you look at Ina’s recipe, you may notice it calls for a relatively small bird.  This helped me recalibrate for a bigger bird and crowd.
Serious Eats – The Food Lab’s Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey
USDA Turkey Basics

brina garten’s turkey
Based on Bon Appetit’s Simple Turkey Brine and Ina Garten’s Perfect Roast Turkey*

 BRINE
Tuesday-Wednesday
for up to 16 lb bird

3/4 cup plus 2 tablespoons kosher salt
3/4 cup sugar
1 carrot, peeled, diced
1 large onion, peeled, diced
1/4 cup diced celery
2 large sprigs thyme
2 bay leaves
1 tablespoon black peppercorns
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fennel seeds
Brine bag

Bring salt, sugar, and 4 cups water to a boil in a very large (16-qt.) pot, stirring until salt and sugar are dissolved.  Turn off heat. Add remaining ingredients to brine base. Refrigerate, uncovered, until cold.  Add 6 quarts cold water to pot*. Add turkey. Place a plate on top of turkey to keep submerged. Cover; chill for up to 36 hours** 72 hours.

Remove turkey from brine bath.  Rinse it well with cold water and pat it very dry with towels on the inside and out.  Position it on a roasting rack and loosely cover with plastic wrap in the fridge to dry it out overnight.  Dry poultry skin makes crispy poultry skin.

*I used a brine bag inside of the large pot to be safe and protect my fridge from potentially harmful bacteria-laden turkey brine/juice drippings   At this point, I transferred the brine concentrate to the brine bag and then added the 6 quarts of cold water.
**The recipe called for 72 hours, but nearly everywhere else I looked in my wet brining research, I found warnings not to brine a bird for more than 24 hours, lest it could become too salty and spongy.   I decided to take a chance and pull it out early, knowing that the bird was headed for butter Shangri-La under Ina’s approach.

ROAST
Thanksgiving Day
1 16lb brined turkey (see above)
2 sticks of salted butter, softened at room temperature
2 tablespoons chopped fresh thyme leaves
One lemon, zested and quartered
2 onions, quartered
2 garlic bulbs, halved crosswise
Several thyme sprigs
Kosher salt
Fresh ground pepper
Extra lite olive oil

GRAVY
1-2 quarts of turkey stock
6 oz white wine
Extra light olive oil for basting
Cornstarch

***Watch Inas video and follow her lead.  Be sure not to use/reference the instructions as written on the Food Network website for this particular recipe because they do not correspond with the correct ones in the video.  Thank goodness for a slew of people noting this in their reviews.  It saved me a major embarrassment on the big day.

Take out the turkey one hour before you plan to pop into the oven.  Remember to allow 20-30 minutes of resting/gravy making post oven when you back into your timing calculation.

Preheat oven to 350.  Combine softened butter, fresh chopped thyme leaves and lemon zest in a medium bowl.  Massage half of the herbed butter in between the skin and breast as shown in video.  Rub other half all over the outside of chicken.  I was able to get half of the softened butter on the outside skin but it didn’t spread well like in the video, so I melted the remaining herbed butter and brushed it on.  Stuff the cavity with the garlic, onions, lemon quarters, and a few sprigs of thyme.  Truss as shown in the video.  Sprinkle the outside lightly with kosher salt and pepper.  Put the bird on a roasting rack and pan and place it in the oven.  Keep the oven door shut!

Baste with light olive oil after an hour.  At this point, insert a probe thermometer into the thickest part of the breast to monitor doneness.  Add stock to drippings as you go to keep them from burning checking about once an hour.  Cook until the internal temperature reaches 155 degrees F.  My turkey was perfectly done in 3 hours and 25 minutes, but we all know every oven runs differently and those moments when you open the oven door can make a difference.

Remove the turkey from the oven and transfer it to a wooden cutting board.  Promptly cover the turkey with foil and a couple of layers of kitchen towels to lock in the heat.   Let it rest for 20-30 minutes.

Meanwhile, put roasting pan sans rack on the stove.  All that should remain in here is your glorious drippings.  Add any remaining turkey stock and white wine to the drippings in the roasting pan.  Simmer for 5 minutes.  Strain solids out and return remaining liquid to small saucepan.  Season to taste with salt and pepper.  Take out 1/2 cup of liquid and mix with a few tablespoons of cornstarch.  Add cornstarch mixture back to gravy and simmer until thickened.  If thicker consistency is desired, repeat cornstarch mixture process.

Carve turkey and serve with gravy.  Pat yourself on the back.

A few weeks ago, some cauli caught my eye in the produce aisle that I just couldn’t pass up, so I tossed it in my cart with the intention of looking up my old flame.  It was with great sadness that as I was Googling “cauliflower parmesan soup” to no avail, I simply couldn’t find the site I got that recipe from.  A lot of recipes bared some resemblance to it, but none were it.  I slowly came to the realization that we may never connect again and I would have to move on with another soup.  With a heavy heart and, now, and open mind, I returned to my search.  I stumbled upon Rockpool’s recipe sixth down on Google and after quickly scanning the ingredients, I knew I found my rebound…

The soup had all of the components I could remember from the recipe I made, but it also had Dijon.  Hmm…  things were starting to get interesting.  Well, they got even more interesting  moments later when I realized the measurements were in grams and mL.  I guess that’s what you get when you step outside of your North American recipe comfort zone.  Conversions were going to be a little work, but this recipe seemed worth it.  I ended up with some really rough measurements that may be pretty far off (sorry, Mr. Perry), but basically followed the rest of the recipe and couldn’t have been more pleased.  It was luxurious, cheesy, and, in contrast to my old flame, now it had some zip.  Thank you, Dijon!  It’s little things like a splash of vinegar or Dijon mustard that can really elevate soups and sauces from good to spectacular.  Keep this in mind next time you’re in the kitchen.  I hope you enjoy this recipe as much as we did.  Buon appetito!

cauliflower + pecorino soup
Slightly adapted from Neil Perry’s Rockpool recipe
Serves 6

1/4 cup extra virgin olive oil
1/4 cup salted butter
4 large cloves of garlic, finely minced
1 large onion, diced (about 2 cups)
1 1/2 tsp. sea salt
1/2 tsp. freshly ground pepper
5 cups cauliflower florets, roughly chopped (about 2 heads)
7 cups chicken stock
1 – 2 Tbsp. Dijon mustard
3/4 cup Pecorino Romano cheese, finely grated

Heat oil and butter in a large pot over medium.  Add garlic, onion, salt, and pepper and saute for 10 minutes.  Add cauliflower and sweat over medium-low heat for about 15 minutes or until florets are soft and light golden.  Add stock and bring to a boil.  Reduce heat and simmer covered for about 15 minutes or until cauliflower is very soft.  Remove from heat and puree soup until very smooth.  Return to low heat and stir in cream, 1 tablespoon of mustard, and cheese until well combined.  Taste and add more mustard if desired.  Season to taste with salt and pepper.  Serve immediately.

A few notes:

• I use Grey Poupon Dijon mustard which is relatively bold in flavor.  In general, I prefer flavors that are screaming at me, rather than whispering.  You may need more or less mustard than prescribed depending on the strength of the one you are using and your taste preferences.  I found 1 tablespoon was too little for me.  It makes you think, “Hmm… Is there mustard in this soup?”  Two tablespoons, on the other hand, was just right for me.  It was more like, “Hey.  There’s mustard in the soup and I frickin’ love it!”
• I run a Pecorino Romano cheese household, but Parmesan cheese would be a fine substitute.