WHISK AWAY

2023-09-07T09:39:00.005-04:00

SKILLET EGGPLANT PARMESAN

with fresh mozzarella, panko & garlic-basil capellini

• 1 t G&G's Sage Advice spice blend

• 1 lb eggplant, dice into 1” pieces

• Tomato Sauce Starter: 3/4 c diced tomatoes, 3/4 c Frik & Frak tomato sauce

• 1/2 c panko

• 1/3 c parmesan

• 4 oz fresh mozzarella

• 1⁄4 c parsley

• 6 oz Pasta Mami capellini

• 1⁄4 c basil

• 1 t garlic

PREHEAT OVEN & PREP VEGGIES

• Preheat oven to 425°

TOAST PANKO

• In a large ovenproof sauté pan, heat 2 Tbsp oil over med

• Add panko and toast, stirring often, for 3–5 min or until golden brown, then remove to a small bowl and wipe pan clean

• To panko, stir in Sage Advice spice blend, parsley, all but 1 Tbsp parmesan, salt & pepper

COOK EGGPLANT

• Sauté eggplant (work in batches if needed), salt & pepper, and cook 5–7 min to brown

• Add Tomato Sauce Starter to eggplant and stir to combine

• Dot with chunks of mozzarella

• Sprinkle panko over top and drizzle with 2 tsp olive oil

• Bake for 20 min or until bubbly and eggplant is tender—cover with foil if it browns too quickly

COOK PASTA

• Bring a large pot of salted water to a boil

• Slice basil

• Once boiling, add capellini and cook 2–4 min or until al dente, then drain

• Toss capellini with 1 Tbsp olive oil (2 Tbsp), garlic & basil

GARNISH & GATHER

• Serve pasta topped with eggplant parmesan & garnish with remaining parmesan

Corn Casserole

2023-02-07T12:28:00.005-05:00

a family recipe from Jane Jayne

2 cans creamed corn

3 eggs, beaten

1 lb sharp cheddar cheese, shredded

4 tbsp oats

1/4 cup butter, melted

Salt & pepper to taste

Combine all ingredients and place in greased casserole dish.

Bake 1 hour at 325.

Cream Biscuits

2017-01-21T09:43:00.003-05:00

How To Make Cream Biscuits

Makes 8 biscuits

Ingredients2 cups all-purpose flour - 240 grams
2 1/2 teaspoons sugar -
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/4-1/2 cups heavy cream

Instructions

Prep and preheat: Place a layer of parchment paper across the bottom and up 2 sides of an 8x8-inch pan. Preheat oven to 425°F.
Mix the dry ingredients: In a medium bowl, whisk together dry ingredients until combined.
Add the cream: Pour in all but 1/4 cup of the cream. Stir until the dough is shaggy, then add the remaining cream and stir to combine.
Knead the dough: Turn the dough out onto a well-floured work surface. Knead the dough for about 30 seconds, just until it all comes together.
Form the dough: Shape dough into a rectangle, about 12 inches long and 4 inches wide. Cut it in half lengthwise, then cut each piece into 4 pieces horizontally. Place each of the pieces in the prepared pan.
Bake: Transfer the pan to the oven, and bake for 15 to 18 minutes, until golden.

Spinach Lasagna

2016-02-22T10:03:00.001-05:00

Make sauce

28 oz canned tomato
1 onion
5 tablespoons butter

Chop onion. Add all ingredients to sauce pan and let simmer 45 minutes.

Make filling

Large bunch of spinach (or kale)
8oz ricotta
1 egg
salt & pepper

Sauté spinach or kale to wilt. Squeeze out excess water and chop. Mix with egg and ricotta. Add salt & pepper.

Layer

Cover with aluminum foil and bake at 400 for 30 min. Remove foil and brown top for another 5-7 min.

Salmon Chowder

2015-07-22T11:04:00.000-04:00

Makes 6 servings

1/2 lb red potatoes
1/2 lb sliced bacon
1-2 scallion bunches
1 cup corn
3 garlic cloves
thyme
red pepper flakes
3 cups whole milk
2/3 cup heavy cream
1 1/2 lb salmon filet, cubed
salt, pepper, lemon juice
chives

1) Cut potatoes into bite sized cubes. Cook in salted boiling water until just tender 8-10 minutes. Drain and set aside.

2) Fry bacon until crisp, drain on a paper towel.

3) In remaining bacon fat, cooke scallions, corn, garlic, thyme, red pepper flakes, about 5 minutes.

4) Add milk and cream, and bring to just a boil.

5) Reduce heat and add potatoes, bacon, salmon chunks and salt & pepper. Simmer gently until salmon is just cooked through, 5-8 minutes. Add lemon juice & chives to serve.

Corn Bread and Tomato Salad

2014-07-30T22:00:00.000-04:00

Cornbread cubes

1 1/2 pounds ripe tomatoes (4 to 6 medium)

6 cups roughly torn sturdy fresh lettuce, such as Bibb, butter or Boston

1 large Vidalia onion, trimmed, peeled, sliced crosswise as thinly as possible and separated into rings

1 recipe Buttermilk-Lime Dressing (below)

Preheat oven to 250°. Scatter the corn bread in a single layer on a half-sheet pan and bake until the pieces are lightly toasted, about 7 minutes.

Carmelize onions

Chop the tomatoes.

Place lettuce, greens, 3 cups of toasted corn bread, onion and tomatoes to a large bowl and toss to combine. Drizzle with buttermilk dressing, season with salt and pepper, and toss again. Serve immediately.

Buttermilk-Lime Dressing

1/2 cup buttermilk (1/2 cup milk, 1/2 tablespoon white vinegar)

2 freshly squeezed limes

1 tablespoons olive oil

1/2 tablespoon apple cider vinegar (optional)

1/2 tablespoon honey

Sprinkle of fresh herbs

1/4 cup finely minced green onions

1/4 teaspoon salt, plus more to taste

Whisk all of the ingredients together in a small bowl until combined. Can covered tightly and stored in the fridge up to two days.

Peanut Butter Oatmeal Bars

2014-07-30T21:48:00.001-04:00

1/2 cup butter

1/2 cup peanut butter

1 cup brown sugar

1 egg

1 tsp vanilla

1/3 milk

1 cup flour

1 cup oats

1/2 tsp baking soda

1/2 tsp salt

1 bag chocolate chips

Preheat oven to 350F. Grease a 13×9 inch pan.

Beat butter & peanut butter until well-creamed. Add sugar and continue beating until light & fluffy. Add egg, milk & vanilla and beat to incorporate into fluffy peanut buttery goodness.

Add flour, oats, baking soda & salt – slowly. Beat until well-mixed & smooth. Add 2/3 bag of chocolate chips.

Spread mixture evenly in your greased pan. It may be a bit thick so spread carefully.

Bake for 25 minutes or until golden. Remove from oven.

Spread remaining chocolate chips across the surface while still hot. When the chocolate has softened/melted, after a few seconds, spread evenly.

Let cool & allow chocolate to harden before cutting into bars.

Zucchini and Tomato Gratin

2014-07-30T21:31:00.002-04:00

2 zucchini

3 tomatoes

Parmesan, grated

Fresh mozzarella

Salt

Pepper

Breadcrumbs

1. Preheat oven to 375.

2. Slice tomatoes and lay on paper towels to drain off some liquid. Sprinkle them with salt.

3. Mandolin or thinly slice zucchini in lengthwise strips.

4. Sprinkle strips of zucchini with parmesan, salt and pepper. Layer zucchini and tomatoes in a baking dish.

5. Top with sliced or shredded mozzarella and breadcrumbs.

6. Bake for 30-40 min until bubbly and golden.

Serve with farro.

The (Lamb) Marinade

2014-07-30T21:16:00.002-04:00

1 cup EVOO
1/4 soy sauce
2 tsp Dijon
Rosemary, chopped
Garlic, minced
Pepper

Apply to:
Lamb chops
Pork chops
Pork tenderloin
Beef

Corn, Avocado and Bacon Salad

2014-07-30T21:12:00.001-04:00

5 strips thick-cut bacon
4 large ears corn, husks and silks removed
1/2 cup crumbled feta or cotija cheese
2 tablespoons chopped fresh cilantro
juice of 1 lime
1 large Hass avocado
coarse salt and freshly ground pepper, to taste

Directions:

1. Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes.

2. Char corn over gas burners or gas grill. Cut the kernels off each cob.

3. In a bowl, crumble in the cheese, and add the cilantro and lime juice. Add corn, add bacon.

3. Dice avocado and add to bowl.

4. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.

Baba Ghanoush

2014-07-30T21:06:00.002-04:00

1 eggplant
1 large clove garlic, ideally roasted or at least toasted
1 lemon, juiced
2 Tbsp tahini
sea salt
pinch of paprika
olive oil (for roasting)

INSTRUCTIONS

Preheat oven to 400 degrees
Slice eggplant in half lengthwise, put on baking sheet and roast for 20-30 min until shriveled and browned.
Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
Add lemon juice, garlic, tahini, a pinch of salt, olive oil, paprika and mix until creamy. Taste and adjust seasonings as needed.

Sweet Black Pepper Tofu

2014-07-30T20:57:00.004-04:00

From Turntable Kitchen

1 bunch of green onions
all-purpose flour (for coating the tofu)
vegetable oil for pan-frying
1 teaspoon of toasted sesame oil
2 14-ounce containers of firm tofu, drained and patted dry, cut into cubes
1/2 cup of unsalted butter
2 shallots, thinly sliced
1 jalapeño chile, seeded and thinly sliced
1 head of garlic, cloves smashed
1 one inch piece of ginger, thinly sliced
2 tablespoons of soy sauce
2 tablespoons of brown sugar
2 tablespoons of coarsely cracked black pepper
4-6 cups of steamed brown rice

1. Cut the green onion into 2 inch pieces, then thinly slice into matchsticks. Separate the white and green parts.
2. Add the flour to a shallow bowl and line a plate with paper towels. Heat a few tablespoons of oil in a large skillet over medium heat. Add the sesame oil just before frying.
3. Lightly dust the tofu cubes in flour. Toss to coat and shake off excess. Add the tofu to the oil and fry in batches. Turn tofu occasionally until golden on all sides (about 8 minutes). Use a slotted spoon to remove the tofu from the oil and transfer to the paper-towel lined plate. Continue until you have fried all the tofu. Add more oil to the pan, as needed.
4. Wipe the skillet clean. Melt the butter over medium heat then add the shallots, chile, garlic and ginger. Stir and cook until fragrant and soft, adding the white parts of the onion a few minutes into the cooking process. Lastly, add the soy sauce, sugar and pepper. Stir to bring the sauce together.
5. To serve: divide rice among bowls. Top with the tofu and green parts of the green onion. Generously drizzle with sauce. Serve warm.

Cream Biscuits

2014-07-30T20:49:00.001-04:00

Makes 12 biscuits
Adapted from the Kitchn

2 cups all purpose flour
2 1/2 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups heavy cream

Optional mix ins:
Cheddar
Chives
Parmesan

1. Prep & Preheat: Place a layer of parchment paper across the bottom and up 2 sides of an 8"x8" pan. Preheat oven to 425°F degrees.

2. Mix Dry Ingredients: In a medium bowl, mix together dry ingredients and stir with a whisk to combine.

3. Add Cream: Stir in cream. Dump onto floured work surface and knead briefly (30 seconds) until dough comes together.

4. Form Dough: Shape dough into a long rectangle and cut in half length-wise and then cut each piece into 4 pieces horizontally.

5. Bake: Place in oven for 15-18 minutes until golden.

Garlic Mustard Glaze

2013-09-12T22:11:00.003-04:00

The perfect marinade/glaze for anything grilled: chicken thighs, salmon steaks, beef kabobs.

Covers 1 lb of meat.

1/4 cup whole grain Dijon mustard

1 tablespoon white wine vinegar

1/2 tablespoon low-sodium soy sauce
2-3 cloves of garlic, minced

1/2 tablespoon honey

1 tablespoon finely chopped fresh rosemary leaves

1 teaspoon Spanish paprika

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Whisk together all of the ingredients in a small bowl, cover, and let sit at room temperature for at least 30 minutes and up to 4 hours before using.

Look Ma, We're in the New York Times!

2011-03-16T10:54:00.001-04:00

Well, would you look at that. The New York Times done gone featured the little butter tutorial Kate and I whirred up. If there is anything to be nationally recognized for, might as well be mastery of butter.

Sweet Potato Enchiladas

2011-02-28T22:25:00.001-05:00

Behold, a colorful vegetarian medley of awesomeness. This is a recipe takes the humble sweet potato to new heights with plenty of lime, cumin and cilantro. This couldn't be further from those marshmallow-topped Thanksgiving monstrosities. Though you'll definitely be giving some thanks to the enchiladas gods for this super healthy alternative.

Sweet Potato Enchiladas
Adapted from A Couple Cooks
Serves six

2 medium to large sweet potatoes (2 cups diced)
1 15 oz. can black beans
1/4 cup diced green chilies (canned)
1 medium onion
1/2 tablespoon cumin
1 tablespoon chili powder
Juice of 1/2 a lime
3 cups salsa (homemade tomato and/or Trader Joe's Habanero & Lime)
8 oz. Colby jack cheese, shredded
6 flour tortillas
Salt and pepper
Bunch of fresh cilantro

1. Pre-cook the sweet potatoes. Many options here, including baking (best to do the day before), boiling (peel & chop, boil 15 minutes) or microwave (pierce and test every 3 minutes). Let hot potatoes cool, then peel and chop.

2. Prepare the filling: Finely chop the onion and cilantro. Drain and rinse the black beans. If making salsa, chop and mix separate tomato, onion, cilantro, lime juice, salt.

3. Assemble the filling: In a large bowl, combine the cooked sweet potato, black beans, onion, diced green chilies, lime juice, 1/2 tablespoon cumin, and 1 tablespoon chili powder. Mix to combine, and add a bit of salt and pepper.

4. Assemble the enchiladas:
–In a large baking dish, spread 1 cup of the salsa verde.
–Fill each tortilla with a scoop of the filling, add a handful of cheese, and roll it up.
–Place the enchilada seam-side down in the baking dish.
–Repeat for the remaining tortillas.
–When all enchiladas are in the dish, top with the remaining cup of salsa and the remaining cheese.

5. Place in the oven and bake for 20 minutes, until the cheese is melted. Serve, garnished with extra chopped cilantro.

Do ahead: As a time saver, you could cook the sweet potato beforehand, and even prepare the entire filling in advance.

Glazed Salmon

2011-02-13T15:31:00.000-05:00

If you don't subscribe to Cook's Illustrated, online or in print, you're doing your kitchen a disservice. I have to thank these food scientists for greatly improving the way I treat poor, defenseless salmon. Before this method came into my life, a fire alarm or two had been known to cry out in protest as the glaze burned away on the pan, while the salmon remained undercooked. Ouch.

And did you know? This method works with really any type of glaze. I'm pretty sure the key is the cornstarch, and fairly viscous sauce with which to glaze. Nothing liquidy here to get your glaze on.

Pomegranate & Balsamic Glazed Salmon
Cook's Illustrated (liberated from behind their firewall, whoops!)
Serves 4

Pomegranate & Balsamic Glaze (Thai variation listed below)
3 tablespoons brown sugar
3 tablespoons pomegranate juice
2 tablespoon balsamic vinegar
1 tablespoon whole grain mustard
1 teaspoon cornstarch
Pinch cayenne pepper

Salmon
1 teaspoon light brown sugar
½ teaspoon kosher salt
¼ teaspoon cornstarch
4 center-cut skin-on salmon fillets, 6 to 8 ounces each (equal size is key)
Ground black pepper
1 teaspoon oil of your choice

1. For the Glaze: Whisk glaze ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.

2. For the Salmon: Adjust rack to middle position and heat oven to 300 degrees. Combine brown sugar, salt, pinch of ground pepper and cornstarch in small bowl. Pat salmon dry with paper towels and sprinkle brown sugar mixture evenly over top of flesh side of salmon, rubbing to evenly distribute.

3. Heat oil in 12-inch ovenproof nonstick skillet over medium-high heat until just smoking. Place salmon, flesh-side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.

3. Remove skillet from heat and spoon glaze evenly over salmon fillets. Transfer skillet to oven (or transfer fillets to a rimmed baking sheet if your skillet isn't ovenproof).

4. Cook until center of thickest part of fillets are still translucent when cut into with paring knife and instant-read thermometer inserted in thickest part of fillets registers 125 degrees, 7 to 10 minutes. Transfer fillets to individual plates or platter, and serve.

Variation:

Thai peanut glaze
This is a formula that I discovered in a book that smells like chicken. It makes a pretty amazing chicken satay, maybe I'll publish that this summer when grill time resumes.
- 3 tablespoons peanut butter
- 1 1/2 tablespoons soy sauce
- 1 tablespoon brown sugar
- chopped fresh ginger
- juice of half a lime

No need to put this on the stove, but you may want to microwave the peanut butter to make it easier to stir in the other ingredients. Prep the salmon the exact same way, and paste this on before finishing in the oven.

Sourdough Stuffing with Leeks, Apples and Sausage

2010-12-29T22:27:00.001-05:00

My mission this year was to try a new stuffing. My family has eaten the Stovetop stuffing since the beginning of time, and those tiny, dried out cubes of fake bread give me the willies.

It was way easier than I thought, though it does have a few steps. Cubing and toasting the bread, sauteeing aromatics, apples and sausage, then combining all of it with eggs and stock before baking. I did everything but adding the eggs and broth before the final bake the day before, while Papa Anderson stood around my kitchen with me, keeping me company. His strong points in the kitchen mostly revolve around excellent suggestions- when I wavered on adding the sausage (we have some dissenters), he encouraged me to ignore the others.

And it was so worth it. As my first homemade stuffing, this one was baller. The sausage was the hit of the dish, though who is surprised by that?

Sourdough Stuffing with Leeks, Apples and Sausage
Makes a 9x13 pan

1 1-pound loaf sourdough bread, crusts removed, bread cut into 1/2-inch cubes
1 pound bulk pork sage sausage
1 1/2 leeks, chopped
1 1/2 cups chopped celery (about 5 stalks)
4 tablespoons (1/2 stick) butter, divided
2 large apples peeled and cubed- Fuji, Granny Smith
3 tablespoons chopped fresh sage
2 tablespoons thyme
1/4 c. parsley
2 1/2 cups chicken stock
3 large eggs

1. Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.

2. Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes.

3. Add onions and celery to drippings in skillet; sautéuntil golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).

4. Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add sage, thyme and parsley; stir until fragrant, about a minute, then add all to bowl with bread mixture. Season with salt and black pepper.

5. Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake at 350 degrees uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.

You can assemble this a day ahead- don't add the eggs and broth until you're ready to bake. Refrigerate overnight, then add in eggs/broth while the oven is preheating. Bake as directed.

Pan-fried White Beans with Swiss Chard, Tomato and Feta

2010-11-30T08:29:00.000-05:00

This is what I want to be eating now. The 3rd annual Anderson-Jayne Thanksgiving was a complete success, excess and highlight of my holiday season. We really outdid ourselves this year, if I may say so, not only with cooking on the big day, but also in drinking wine, avoiding running miles, and having loud, raucous dinners.

New traditions were started, with the whole family taking part in the Atlanta Thanksgiving 5K. For Nic and I, it was supposed to be the half marathon with 13.1 miles...but one of us backed out at the last minute due to under training, sickness and general apathy toward running long distances on holidays. Better luck next year.

I will share more of what appeared on our table as I can get the pictures edited and the recipes pulled back together. In the meantime, make this vegetarian dish to detox from all the heavy Thanksgiving leftovers. The picture shows chickpeas, but I usually use Italian white beans. Rinsed and dried, they pan-fry up into crispy, creamy bits with salty feta, earthy Swiss chard and bright tomato.

Pan-fried White Beans with Swiss Chard, Tomato and Feta
Serves 2

1 15 oz. can chickpeas or cannellini beans, rinsed and dried
1/2 bunch Swiss chard
1 shallot (or 2 garlic cloves)
4-5 sun-dried tomatoes, dry packed and chopped
1/4 cup cubed feta

1. Heat a drizzle of olive oil over medium heat. When hot, sautee shallot until translucent, 1-2 minutes.

2. Chop chard into 1/4 inch wide ribbons, removing the tough stems. Add Swiss chard to the shallots, and cook until the leaves turn bright green and wilt down. Set aside on a plate, or push to the edges of the pan.

3. Add a bit more oil, and when hot add the beans. Let cook undisturbed for a minute to get a golden crust. When crusty on both sides, add the chard, feta and the sun-dried tomatoes.

4. Heat the whole pan until hot and the cheese gets melty. Salt and pepper to taste.

Olive Oil Granola

2010-11-03T08:37:00.000-04:00

I have nothing to say other than its taken me a year to make this granola from the New York Times and since I finally made it, it has done nothing but make me feel like a fool for waiting so long. A million other food bloggers couldn't convince me, what could?

Who knows. But I finally did, and dang bring on the olive oil. The salt here is crucial, go for the whole teaspoon. It brings everything into balance, and oh my doesn't that fit the theme on this blog? We're working on it.

Olive Oil Granola
Makes about 9 cups

3 cups old-fashioned rolled oats
1 1/2 cups raw pecans, hulled
1 cup raw pumpkin seeds, hulled
1 cup coconut chips
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup dried fruit- apricots are recommended

1. Preheat oven to 300 degrees. In a large bowl, combine oats, pecans, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
2. Transfer granola to a large bowl, and if you choose to add dried fruit, now is the time and toss to combine.

Chocolate Almond Butter

2010-10-21T08:00:00.002-04:00

Problem:

Almonds and chocolate chips packed along as trail mix, on a hike to Amicalola Falls. It promptly melted in the heat. It was an optimistic fall hike.

Solution:

Dump the whole thing in my food processor, and whirl away until it became Chocolate Almond Butter. And you thought we were fancy.

Chocolate Almond Butter

2 cups almonds
1/4 cup chocolate chips- can use cocoa powder
Canola oil
Salt

1. Ideally, roast the almonds. Then dump in a food processor with chocolate chips or cocoa powder.

2. Process- it will go from small gravel to powder to paste- keep going. Add a bit of canola oil to ease the process. It also helps to keep it spreadable.

3. Eat with pears, apples, fruits; spread on toast, use like regular almond butter.

Pan-Roasted Brussel Sprouts and Apples

2010-10-19T22:07:00.000-04:00

I have found the first dish I am putting on my future restaurant menu.

Pan-Roasted Brussel Sprouts and Apples with Dijon.

I am not a fan of people apologizing for leaving their blogs to lie fallow for a while, it just points out how long they really were gone. At the same time, there have been good reasons that have kept us away- one of us got a brand spankin new job, that is not only exciting but incredibly time consuming (which I fully support). We also both began training in serious for the Thanksgiving Half Marathon, which functions as the best excuse ever to go crazy on Thanksgiving, and also very time consuming. Thirdly, I haven't been cooking as often, as a result of lots of social and work events, and therefore in a type of writer's block.

Forgive my terrible picture, but it was hot and I was hungry; also please ignore the trout with brown butter and capers. The sweet apples and the caramelly brussel sprouts with the tang of Dijon and some shallot for balance; I could make an entire meal of it. Nic and I are huge fans of brussel sprouts; roasted only please. As fall hits Atlanta (please drop below 75), expect more brussels, along with lots of leeks, butternut squash, roasted meats and pumpkin. This recipe is another method, rather than set amounts- give yourself equal parts of brussels and apples to feed as many people as you have, then add shallots and Dijon accordingly.

Pan-Roasted Brussel Sprouts and Apples
Makes as many as you like- adjust as needed

Shallots
Brussel Sprouts
Apples
Dijon

1. For this recipe, you can't really go wrong with proportions. Start with the number of people you're feeding. I shredded equal amounts of brussel sprouts and apples, just cut into roughly 1/4 in matchsticks.

2. Then I finely diced about a quarter of the amount of shallots- you can up this to about 1/3, or even use regular onion but be sure to cook a bit more.

3. Heat some olive oil over medium high heat. Add the shallot, sautee for about 30 sec to a min, until it smells delicious.

4. Still over medium high heat, add apples and brussel sprouts. Its basically a stir-fry, you want the ingredients to caramelize and brown well. Move things about with a spatula, it took me about 5 minutes.

5. Stir in a small spoonful of Dijon when everything is cooked through. Just enough to meld the flavors.

Vanilla-Black Pepper Ice Cream

2010-10-05T21:35:00.005-04:00

I have always wanted to make ice cream. Ever since we did that 'experiement' in elementary school where every kid got a bag of ice cream mix in a bigger bag of ice, and was instructed to throw it around, I have wanted to make ice cream for real. Congrats teachers on a brilliant way to get kids to bring you ice cream at school.

Nic and I decided to do a mutual ice cream making project. We tossed around idea after idea, Olive-Oil Gelato, courtesy of our friend at Ecco, Rosemary/Herb ice cream, White Nectarine sorbet, all kinds of chocolate. Then it came down to division of labor, and while Nic handled the hard part (freezing the maker) I got to make the base. Who's got two thumbs and is in charge of flavor decisions? This guy!

What better way to start with a classic, than vanilla ice cream? Never mind I'm never one to go with a straight recipe the first try. I must tinker with it, which is why I've never made good soup. This is another topic for another day however. Vanilla-Black Pepper ice cream was This was originally intended to go with the Chocolate Cocoa Nib cookies I posted a while ago.

I stood directly in front of the ice cream churn for the entire 30-45 minutes it took, watching. Waiting. Nose about 3 inches from the bowl. Its a fascinating process. And totally worth it, when I finally took a spoonful of sweet, creamy with a floral overtone that was crazy good, with a bit of heat at the end. Yum.

Vanilla Black Pepper Ice Cream

Makes about a quart

1 cup whole milk

2 cups heavy cream

1/2 cup sugar

pinch of salt

6 large egg yolks

1 tsp vanilla paste (or extract)

1 1/2 tsp finely ground black pepper- use this to taste. ie add less, taste then keep adding as necessary.

1. In a medium saucepan, combine milk, 1 cup of cream, sugar and salt. Heat over medium heat, stirring occasionally until hot and steaming- barely hot to touch. Stick your finger in it- should be slightly warmer than body temperature.

2. Prepare an ice bath: dumps lots of ice cubes into a huge bowl, and add water. Pour the remaining cup of cream into a different, separate, large bowl. Set a fine sieve over the top and place the whole contraption in the ice bath bowl- be careful not to submerge the bowl with cream! I used a wok as my huge bowl with ice water.

3. In a medium bowl, whisk egg yolks throughly. (save the whites!)

4. By now, your milk, cream and sugar mixture should be hot and ready. Take off the stove, let sit for 30 seconds.

5. Start whisking egg yolks vigorously, then slowly stream in about half of the milk mixture. Then pour the egg mixture back with the rest of the milk and replace on the stove. Don't panic during this step- go slowly, and remember if it seizes or curdles, whiz it in a blender until smooth. Also- small chunks are to be expected, that's what the sieve over the rest of the cream is for.

6. Cook, stirring constantly, over medium low heat. You want the custard to lightly coat the back of a spoon- drag your finger down the middle of it and the lines should stay separate. This took me about 6 minutes.

7. Pour the custard through the sieve into the rest of the cream, and stir to combine. Now let it cool down in the ice bath. Lay plastic wrap across the top directly on the custard and refrigerate overnight.

8. Prepare your ice cream machine according to manufacturer's instructions. When you're ready to churn, stir in the vanilla and black pepper- TASTE it make sure its good.

9. Churn according to manufacturer's instructions, and once done freeze in a lidded container for about 2 hours.

Peach Brown Butter Cake

2010-09-21T20:37:00.000-04:00

Mmm peaches. I love a good, juicy ripe peach in the height of summer eaten over the kitchen sink more than any other summer fruit. Somehow this summer I lost my streak of good peaches, and instead got ones that inevitably tasted like nail polish remover. Got me on that one, I have no idea how that happened.

I baked this cake to bring to a friend who had just moved to town, and needed dinner after a long day of driving and lifting boxes. After chicken gyros with tzaziki, tomatoes, cucumber and pita, I pulled out the cake and she found some vanilla ice cream. Sitting in her non-air conditioned new kitchen, this cake tasted like summer.

One of the best fruit saving tricks I know, when time is running out and fruit either looks like its heading south or won't reach its peak in enough time, is to bake it into something. Guaranteed, the heat of the oven will soften up any problematic fruit into what it is meant to be.

Best of all, this meant I was able to brown butter for the first time. By toasting the milk solids in the butter, it gets darker and nuttier, and well, way more awesome. Go slow, smell every step- you can tell the difference. Also, when this cake bakes, the peaches produce a lot of juice that will make the whole thing seem underdone- make sure you are testing the cake batter and not dragging the tester through the juices.

Peach Brown Butter Cake
Adapted from Smitten Kitchen

3/4 cup unsalted butter
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
Pinch of cinnamon  
1 cup sugar
2 large eggs
2/3 cup buttermilk (or 2/3 cup milk, minus about a teaspoon. replace with a teaspoon of lemon juice, let sit for 10 minutes) 
1 1/2 pounds peaches, halved, pitted and cut into 1/2-inch thick wedges (about 4 cups, 4-5 peaches) 
1 tablespoon lemon juice

Streusel 
Reserved butter from cake (above)
1/2 cup sugar
1/2 cup all purpose flour 
1/4 teaspoon cinnamon 
Pinch of salt

1. Brown butter: Melt butter in a small saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns. Set aside and let cool (the fridge will speed this along).

2. Preheat oven to 350 degrees F. Butter the bottom of a 10-inch round cake pan or springform

3. Whisk flour, baking powder, salt and cinnamon in bowl to blend.

4. In a large bowl, whisk together 1/2 cup cooled browned butter (set aside remaining 1/4 cup for topping), sugar and then eggs, one at a time. Stir in milk or buttermilk. Stir dry ingredients into this wet mixture; mix until just combined and spread batter in prepared pan.

5. Toss nectarine wedges with lemon juice and arrange them in a single layer on top of the batter.

6. Stir remaining brown butter, sugar, flour, cinnamon and salt together until large crumbs form. Sprinkle the peach-topped batter with crumbs. Bake until top is golden brown and tester inserted into center comes out with moist crumbs, about 40 to 45 minutes. Let cool in pan for 5 minutes before flipping out onto a cooling rack.

Bánh mì

2010-09-15T19:43:00.001-04:00

I bought an issue of Bon Appetit way back in January based off the title article- meatballs. That alone is enough to sell me on a $5 magazine. Better yet, the meatballs were mostly of the non-traditional sort- lamb kofte, moroccan cinnamon spiced ones, and these bahn mi inspired ones. I've always wanted to try Bánh mì, but haven't made the trek out to Atlanta's ethnic food corridor, Buford Highway, to track one down.

Bánh mì are Vietnamese sandwiches that typically have pickled vegetables, spicy peppers, cilantro, pate and other cold cuts on a baguette. I did make all the components of this recipe, along with my roommate and friend playing sous chef and patient wait-ers. For having a lot of components and looking like a lot of work, once you get started it shouldn't take more than an hour between pickling vegetables, making and cooking meatballs and assembling sandwiches.

Bánh mì

HOT CHILI MAYO
2/3 cup mayonnaise
2 green onions finely chopped
1 tablespoon sriracha

1. Stir all ingredients in small bowl. Season with salt.

MEATBALLS
1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce
1 tablespoon sriracha)
1 tablespoon sugar
2 teaspoons cornstarch- I don't know what this is for, but I still used it
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt

1. Line rimmed baking sheet with plastic wrap.

2. Gently mix all ingredients in large bowl.

3. Run your hands under water and with a scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet.

4. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often, about 15 minutes.

5. Transfer meatballs to preheated, 300 degree oven to stay warm.

PICKLED VEGETABLES (no I'm not kidding, do it)

2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil

1. Toss all 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

ASSEMBLY

1. Cut each baguette or baguette piece horizontally in half.

2. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves.

3. Fill each with meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.