it’s all about the food

sourdough discard crackers

2023-09-29T02:16:00.001-07:00

use up that sourdough starter in something other than pancakes! this recipe is loosely based on King Arthur Flour's sourdough cracker recipe, with some changes

ingredients

230g sourdough starter, unfed/discard
50g dark rye flour (or any other whole grain flour, or all purpose flour, if that's all you have)
85g bread flour (or all purpose flour; use what you have)
1 tsp Diamond Kosher salt (if using another salt, use 1/2 the amount)
60g extra virgin olive oil or combination
about a tablespoon of extra virgin olive oil for brushing on the crackers
flaky salt (like Maldon), regular sesame seeds, black sesame seeds, pumpkin seeds, cumin seeds, caraway seeds, dill seeds, black onion seeds, all the seeds you want for topping

instructions

mix together the sourdough starter, flour, salt and olive oil to make a smooth (not sticky), cohesive dough.
divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
preheat the oven to 375°F.
working with one piece of dough at a time, very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
place the dough onto a silicone baking mat on top of an upside down half sheet pan and roll it about 1/16" thick, to sort of fill out the sheet
remove the dough and silicone mat and flip over the half sheet pan, placing the dough on the silicone baking mat onto the pan to bake. Lightly brush with extra virgin olive oil.
cut the dough into whatever shape you want; a pizza wheel or a ravioli cutter works well for this but a knife will work, too.
prick (dock) the dough thoroughly with a fork to keep it from puffing up as it bakes.
sprinkle the crackers with salt and seeds as you like, and lightly press them into the dough.
bake the crackers for 25 to 30 minutes, until they're starting to brown around the edges. while they're baking, prepare the second dough/silicone mat/half sheet pan for baking.
when fully browned, remove the crackers from the oven, place the pan on a rack to cool and slide the second pan of crackers into the oven and bake the same way.
you won't need to worry about storing these crackers, you will eat them as fast as you can make them!

*note: pumpkin seeds, cumin and flaky salt on sourdough crackers are SUPER good with cheddar cheese!

Filipino chicken adobo

2019-06-10T23:31:00.002-07:00

howdy! this is my adobo recipe. I like to make it with bone-in, skin on chicken thighs, but you could sub any other firm protein: pork shoulder, pressed tofu, sliced tempeh -- whatever; it will be delicious. I make it in a Crock Pot so it will be very hands-off (and thus easy), plus it won't heat up my kitchen in the summer (!), but you can do it entirely on the stovetop in a heavy dutch-oven-ish pot, if you prefer. another option is to stick it in the oven to at 225 F rather than simmering on the stovetop and cook until desired tenderness. it's very versatile.

ingredients

2-3 tablespoons olive oil
1 medium white or yellow onion, sliced medium from root to tip (maybe 1/8 - 1/4" strips)
a big pinch of kosher salt
3 cloves garlic, thinly sliced, roughly chopped or pressed (per your preference)
6 bone-in, skin-on chicken thighs
1/2 cup soy sauce (ideally Filipino)
2/3 cup Filipino cane vinegar (or a mild cider vinegar; but use maybe a tiny bit less)
2/3 tsp black pepper, ground
3 bay leaves
chopped green onions or cilantro for garnish
basmati &/or jasmine or other variety of rice for serving

directions

heat the olive oil in a pan over medium-high heat -- cover the bottom of the pan with it generously. add the onion when the oil is hot. add a pinch of kosher salt and stir as they cook. as they start to brown, turn the heat down to medium-high, and let them cook for about 8-10 minutes total. they don't need to be soft/translucent all the way through, but they should definitely have taken on some nice color -- even deep brown in spots. turn off the heat and add the garlic & bay leaf.
place the cooked onions mixture into your slow cooker. add the chicken thighs on top, and then add the sauce. make sure the chicken thighs are pressed down into the liquid as much as possible (the chicken and onions will release more liquid as it cooks). turn the Crock Pot on high and let it cook for 3-4 hours; until the chicken is done -- you want to cook the chicken until it's extremely tender. stick a fork in the chicken thighs & seeing if the meat falls right off the bones -- if so, it's done. after it cools, the bones will just slide right out and every other part of the chicken thigh will be delicious and edible.

this delivers big, well-balanced flavor for such a deceptively simple recipe. as mentioned, I like to serve it with basmati rice (or a mix of basmati and jasmine rice), garnished with cilantro. a simply prepared green veggie (like stir-fried baby bok choy with thinly sliced garlic, salt & red chili oil, or a nice salad) is a perfect accompaniment. sometimes, I make a sort of pico de gallo/salsa with chopped tomatoes & green onions, finely minced green chiles (serranos or jalapenos), finely diced dried mango (it rehydrates in the sauce and gives it great, balanced flavor by adding some fruity sweetness -- fresh mango would be wonderful, too), finely diced cucumber, chopped cilantro, lime juice and salt. that pico/salsa complements the dish well, and if you top it all with some chunks of fresh avocado, well... it's one of the best meals you'll ever eat, especially for so little effort. enjoy!

bulgogi (불고기) marinade

2018-08-06T13:33:00.004-07:00

bulgogi (불고기) marinade

for 1# of thinly sliced sirloin or ribeye (or chunks of chicken thighs/breast or halved button mushrooms)

1/3 cup soy sauce
1/8 cup sesame oil
1/4-1/3 cup honey (to taste)
1/4 peeled Korean pear, grated OR 1/4 teaspoon rice vinegar
2 tablespoons mirin (rice wine) or white wine, if you have it
3 cloves garlic, minced (about 1 tablespoon)
a few good grinds of freshly ground black pepper (or 1/8 teaspoon pre-ground black pepper)
1 tablespoon toasted sesame seeds
2 tablespoons finely chopped onion
1-2 green onions, chopped

combine in a container and marinate meat or mushrooms for anywhere from 30 minutes to 4 hours.

to cook meat: remove meat from marinade and either grill or saute in a skillet in a bit of hot oil until cooked (it will cook very quickly).

to cook mushrooms (or other vegetables): strain out marinade (but save it), toss the mushrooms (plus sliced onions and chiles, if you'd like) in a skillet with hot oil for a 5-8 minutes to sear, then pour in marinade and bring to a boil. cook until marinade thickens and mushrooms are tender.

applesauce cake

2016-10-19T20:05:00.000-07:00

adapted from Gale Gand's Applesauce Cake

1/2 cup (1 stick) butter, softened to room temperature
2 cups brown sugar (dark or light), packed
2 eggs
1 teaspoon kosher salt
1-1/2 to 2 teaspoons cinnamon, to taste
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 cup golden raisins
2-1/4 cup all-purpose flour, separated (1/4 cup flour set aside)
2 teaspoons baking soda
2 cups unsweetened applesauce (if you have sweetened applesauce, just reduce the brown sugar slightly)
powdered sugar to decorate

preheat oven to 350 degrees F. butter and flour two loaf pans.

in a stand mixer fitted with the paddle attachment, cream butter and brown sugar together until light and fluffy. add eggs one at a time, beating until each is fully incorporated. add salt, cinnamon, nutmeg and vanilla, stop mixer and scrape down sides, and beat a bit longer until completely mixed.

toss raisins in 1/4 cup flour in a small mixing bowl and set aside. add 1 cup flour to mixture in mixer, then 1 cup applesauce, and repeat. stop mixer, scrape down sides, start again and continue to mix for another minute, then add flour-coated raisins and mix just until evenly distributed. stop mixer, and divide batter between loaf pans. place in middle of oven and bake for 40-45 minutes, until done (a toothpick inserted in center comes out clean). cool in pans on wire racks until completely cooled, then turn out onto plates and dust with powdered sugar to decorate.

no-knead bread by ingredient weight

2016-09-21T18:16:00.000-07:00

I did a cursory google search for "no knead bread ingredients by weight," but didn't find a good reference for the standard (3.5 cups/flour) loaf I usually make, so I weighed it out as I measured it tonight. in case anyone else here also prefers to bake by ingredient weight, here's what I came up with:

flour (bread flour or all-purpose): 15-3/4 oz or 450 grams
water: 1 oz 1-1/4or 320 grams
kosher salt (I use Diamond Kosher salt, which measures a bit differently than Morton's): 1/8 oz or 7 grams
active dry yeast (I use Red Star): 1/4 teaspoon (don't bother trying to weigh that; it won't register)

it's so much simpler to just put the bowl on my scale, zero it out, put in the flour, zero it out, put in the water, zero it out, etc., plus I don't have to wash measuring cups that way. so laziness is my main motivator.

top shelf oatmeal muffins

2016-07-11T19:57:00.001-07:00

extra cinnamon + granola topped variation

there is a bakery in Austin that makes what I consider to be the perfect oatmeal muffin -- kind of plain, lightly sweet, a bit chewy with old-fashioned oats -- nothing fancy, but just right. I think I've come very close to cracking the recipes here. these are just as good, if not just a teeny bit better, in my humble opinion. super-easy to make. give 'em a try!

1/3 cup light brown sugar
1/3 cup unsalted butter, melted
3 eggs
1-1/3 cups old fashioned rolled oats (not instant!)
1-1/3 cups buttermilk
1 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda

preheat oven to 400 degrees F. line muffin pan with paper liners (or butter and flour thoroughly if not using liners. add brown sugar and butter to the mixer, and start blending. add eggs one at a time, then add oats and buttermilk. add flour, kosher salt, cinnamon, baking powder and baking powder, and finish mixing when just combined (don't overmix). divide mixture into muffin pan wells and bake for 22-27 minutes, until golden brown on top, and done inside (a clean toothpick emerges without batter or crumbs stuck to it). cool on a wire rack and consume in good health! I used to pay over $1 per muffin; this entire batch of 12 muffins cost around $3 total.

variations -- any one or two of these would work well, or even all at once!

substitute yogurt thinned with water or milk to buttermilk consistency
use a full teaspoon of cinnamon and add 1/3 cup raisins (golden raisins are especially nice here)
add the zest of 1/2 an orange and add 1/3 cup sweetened dried cranberries
before baking, top each muffin with about 1 teaspoon granola

fully-loaded everyday granola

2016-07-09T10:33:00.006-07:00

my favorite way to eat this delicious granola is in a bowl of Greek yogurt, with lots of chopped fresh fruit added, along with a drizzle of honey. it's also fantastic on ice cream.

42 ounce* (large) canister old-fashioned rolled oats
1 ½ cups unsweetened coconut flakes (optional)
zest of 4 oranges (organic preferred)
1 ½ cups extra virgin coconut oil (refined or unrefined; whatever you prefer)
2 cups sweetener (any combination of maple syrup, honey, brown sugar, etc. -- I typically use 1 ½ cups brown sugar and ½ cup honey)
2 ½ teaspoons kosher salt
2 teaspoons cinnamon
¾ teaspoon nutmeg
2 cups dried fruit (cranberries, apricots, tart cherries, blueberries, apples, etc., in any combination), chopped if they’re larger than cranberries
1 cup raisins
1 ½ cup toasted nuts (slivered or flaked almonds, chopped pecans, etc., in any combination)
½ cup toasted pumpkin seeds (optional)

preheat oven to 275 degrees F. line two half-sheet pans (or the equivalent of large baking pans) with parchment paper or foil. place oats and coconut in a large bowl and mix. in large (quart size or larger) glass bowl or measuring cup, combine coconut oil, orange zest, sweetener, salt, cinnamon and nutmeg, and microwave for about 3 minutes (alternatively, cook over medium-low heat in medium saucepan, stirring constantly, until all sweetener and oil are melted and warm -- do not boil). pour the oil/sweetener mixture over the oat mixture and combine thoroughly. spread out on parchment-lined or silpat-lined half-sheet pans in an even layer and place in oven for 60 minutes, stirring mixture every 20 minutes & rotating pans on shelves for even toasting. it will turn light golden brown near the end, but won’t crisp up until it starts to cool.

while granola is baking, toast each type of nut and/or seed used individually, in a skillet with a bit of coconut oil, until done to your taste -- do NOT allow them to burn! add them to the bowl that held the oat mixture, and add in the dried fruits and combine.
when oats are done, allow pans to cool on wire racks for a few minutes. tip oats into the bowl with dried fruits and nuts and allow to rest and cool for a few more minutes while you clean the baking sheets (if you let it sit in the baking sheets/pans, it really sticks to them and it's hard to get it all out). stir it all together, let cool completely, and then pack into two gallon-size ziplock bags. I always save an oat container from the previous time and pack the ziplocks in the oat containers to keep them intact.

*note: it’s fine to pull out 1-2 cups of oats to use in a recipe before making granola -- it will come out about the same. I usually take out around 1 ½ cups oats to make a batch of oatmeal muffins.

cornmeal battered fried tofu for tofu tacos

2016-06-29T18:36:00.000-07:00

1 pound firm ("hard") tofu, cotton-type (not silken), cut into 3/4" cubes
1 quart peanut oil, for frying
1 cup cold water
1/2 cup finely ground cornmeal
1/4 cup cornstarch (tapioca starch works here, too -- you may need a bit more to get the right batter consistency)
1/4 cup potato starch (or just use another 1/4 cup cornstarch; I like potato starch's lightness but it's not essential if you don't have it on hand)
1/4 - 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon onion powder (not onion salt)
1 teaspoon paprika
1 teaspoon ground cumin

line a half-sheet pan (or any large, shallow baking dish) with paper towels or clean, lint-free kitchen towels. lay out the tofu cubes evenly, then cover with more paper towels or another clean kitchen towel. place another half-sheet pan (or similarly-sized large, flat dish) on top, then add a heavy bowl, books, or a few bricks to weight the tofu down. set that aside for about 30 minutes to press out excess water.

heat the oil to 350 degrees F in a large wok or french oven. combine the water, cornmeal, corn starch, potato starch (if used), 1/4 cup of the flour, baking powder, salt, onion powder, paprika and ground cumin in a large bowl, and whisk thoroughly. the batter should be slightly thicker than heavy cream (or latex paint); add a bit more flour if needed. don't let it get as thick as muffin batter, though, or it will be too coat the tofu too thickly and won't cook up right. tip the tofu pieces into the batter and toss them gently with your fingers to coat thoroughly.

when oil is hot, add the battered tofu carefully, lifting out one piece at a time with your fingers (which will automatically let excess batter drip back into the bowl). don't over-crowd the pieces in the oil -- allow a bit of room between the pieces (in my large French oven, it takes about three batches to fry all the tofu). once you've added enough pieces, set a timer for 5 minutes, and occasionally stir through & break apart any pieces that stick together while frying. when done, scoop out with a slotted spoon and drain on a half-sheet pan (or other similar vessel) lined with clean, dry paper towels or kitchen towels.

tomatillo salsa verde

2016-06-29T18:17:00.000-07:00

6 scallions, sliced
2 tablespoons extra virgin olive oil
1 pound tomatillos, husks removed, washed and cut into 1" chunks
1/3 cup cold water
3-6 seeded, diced hot fresh chiles (a mix of jalapenos, serranos, salsarific, or any other fresh, hot chiles would be welcome. habaneros and/or scotch bonnets would also be good, but be careful not to make it too hot), depending on heat level desired
2-3 tablespoons fresh lime juice (about 1 juicy lime), to taste
1 clove garlic, minced or put through a garlic press
1 teaspoon kosher salt (more to taste, if needed)
1 cup loosely packed fresh cilantro leaves

in a medium saucepan, saute the scallions in the olive oil with a small pinch of salt, over medium-high heat, until scallions are lightly golden brown and a bit softened. add the tomatillo chunks and water, bring to a boil, turn down to a simmer and cover. simmer for about 5 minutes; until tomatillos are dull green and a bit softened. remove from heat and allow to cool to room temperature (if desired, speed up cooling by setting saucepan in a large bowl of ice and water). pour the tomatillos into a blender and add the chiles, 2 tablespoons of the lime juice, garlic, 1 teaspoon of the kosher salt and all of the cilantro; blend until smooth and flecked with dark green chiles and bright green bits of cilantro. taste and add lime juice and/or salt if needed. refrigerate.

fluffy, ultra-light pancakes

2016-04-17T12:05:00.002-07:00

this pancake batter relies heavily on the interaction between acidic buttermilk and alkaline baking soda for leavening, so it needs to be cooked right away. also, the batter will puff up a bit in the bowl, so be sure to leave a little room for that! they will come out light and tender, like clouds, with slightly crisp edges.

makes approximately 10 pancakes, depending on size

4 tablespoons (1/2 stick) butter, melted
2 cups buttermilk (stir, but don't shake before measuring! if you shake it, it gets bubbly and doesn't measure right)
2 eggs
1/4 cup sugar
1 teaspoon kosher salt (less if you're using fine salt -- try 1/2 teaspoon to start)
2 cups all-purpose flour (measured by spooning the flour into the cup measure and leveling off with a knife -- how you measure the flour is very important! don't dip the measure into the flour and level off -- you'll get a lot more flour and the batter will be too thick)
2 teaspoons baking powder
2 teaspoons baking soda

either pour the melted butter into a medium-large bowl for the batter, or microwave the butter in the bowl to melt it. whisk in the buttermilk, then the eggs, sugar and salt. pour in all the flour, baking powder, and baking soda at once, then whisk in. the batter will form bubbles and foam up a bit -- don't over-mix! you don't want to lose the bubbles. a few lumps are fine. do evaluate the batter to see if it's the right consistency -- add a bit more buttermilk or regular milk if you need to thin it.

to cook your pancakes, heat a griddle or skillet (I like to do two at a time; you do what works best for you!) over medium heat. quickly run the end of a stick of butter over the surface of the hot skillet -- you don't want a lot in there, just a bit. it should foam up immediately, but not burn (adjust the heat if needed). add a scoop of batter (1/2 cup to 2/3 cup per pancake is what I do) and let pancake cook until the edges are set, the bubbles near the edges are set and open at the top, and you can see bubbles throughout the whole pancake. flip with a spatula and check how brown the surface is -- adjust heat if needed. allow the second side to cook for around 1 minute -- to check for doneness, lightly press the edges and middle of the pancake to see if it springs back a bit. if it does, it's done. remove from skillet to a plate, butter the skillet again and continue cooking, stacking them up until you've finished the batter. relax and enjoy with a bit of maple syrup and fresh fruit.

traditional yeast-raised waffles

2016-03-04T00:07:00.000-08:00

adapted from smitten kitchen's Essential Raised Waffles, where it was "adapted, only in language from Marion Cunningham's Breakfast Book, where it was adapted from an old Fanny Farmer cookbook" and so on.

1/2 cup warm water
2 teaspoons active dry yeast (just shy of 1 packet -- in fact, if you're using the packets, just use the full amount)
2-1/2 cups whole milk
1 stick unsalted butter, melted
1-2 teaspoons kosher salt (the smaller amount if you're using Morton's, all the way up to 2 full teaspoons if you're using Diamond Kosher salt) (and if you're using fine sea salt or table salt, start with 1/2 teaspoon and work your way up to taste)
3 tablespoons brown sugar
3 cups all-purpose flour (measured by spooning the flour into the measuring cup and leveling off with a knife -- the way you measure flour makes a big difference!)
3 eggs, yolks & whites separated
1/2 teaspoon baking soda
*optional: 1 teaspoon vanilla, a bit of grated lemon zest, or a few scrapings of fresh nutmeg -- I added a teaspoon of ground Tahitian vanilla bean and it was subtle and delicious; I highly recommend it! you don't want to actually flavor (overwhelm) the waffle batter; just enhance it -- the overnight fermentation gives these waffles plenty of delicious flavor of their own.

the night before you want to make waffles, fetch a large, heavy bowl (that will help keep the batter a consistent temperature through the overnight rise) and use it to proof the yeast in the warm water. add the milk, melted butter, salt, brown sugar, and 2-1/2 cups of the flour, whisking thoroughly to combine. this should yield a fairly dense batter that resists the whisk a bit -- less liquid-y than a pancake batter. if needed, add more flour in 1-tablespoon increments until the batter reaches the proper consistency: thicker than cake batter, much thinner than bread dough, but with qualities of each. as you combine it, you should see the gluten threads forming while you stir. once you achieve the perfect consistency, incorporate another tablespoon of flour, scrape down the sides of the bowl neatly and cover tightly with plastic wrap. you want that extra bit of flour because the batter will soften as it ferments and rises overnight. now it's time to get some sleep. don't worry about the batter being out on the counter overnight, unless you live in an inferno -- if you do, you'll probably need to ferment it in the refrigerator to keep the demons away -- but unfortunately, you'll lose some flavor from doing so. as long as it's below 80 degrees F in your kitchen at night, this dough will ferment safely and deliciously out on the counter.

the next morning, be happy that you used a truly large bowl, as your batter will no doubt have risen right to the top, bubbling away. get your waffle iron out, butter or oil the plates and get it heating. separate the egg yolks from the whites, and stir the yolks into your batter, along with the 1/2 teaspoon of baking soda and any flavoring (vanilla!, lemon zest, nutmeg, etc.) you're adding. beat the whites to firm, glossy, but not stiff peaks, and gently fold into the batter. if you think the batter's too stiff/dense/heavy to accept the egg whites easily, you have a few options: you can whisk in a bit of milk first, you can take 1/4 of the beaten egg whites and whisk those into the batter (without fussing over deflating them) to lighten it, or you can both add the bit of extra milk and whisk in 1/4 of the egg whites, all to achieve a smooth batter to which you can then easily and gently fold in the remaining beaten egg white, yielding a gloriously light batter that you just know is right.

you, my friend, are ready to waffle. heat your oven to 200 degrees F. depending on your waffle iron, scoop up the appropriate amount of batter (for example, my Presto Flipside Belgian Waffle Maker utilizes a heaping 3/4 measuring cup of this particular batter per waffle -- you don't necessarily want to fill the waffle mold; you have to allow room for the batter to rise, and this one rises a fair amount). plop the batter into the center of the hot waffle iron and spread around just a bit, then close it and set the timer. if you have a waffle iron that flips (like mine), then go ahead and flip it just for kicks. I'm not convinced it has any real effect on cooking simple waffles like these, but it can't hurt and it makes me feel fancy, so what the heck. make note of the time, and cook the waffle until the steam is almost done coming out of the waffle iron. open the iron, gently dislodge the waffle with a fork, and cut through a piece to make sure it's done all the way through. if not, pop it back in and close it up for 30 seconds or so. once it's done, make note of the total time required to cook the waffle -- now, you can just set the timer for each subsequent waffle. just as each waffle iron is different, each waffle batter recipe is different, and what worked for last week's baking soda-raised cornmeal waffles (3 minutes 15 seconds in my waffle maker) might not be what this particular waffle recipe needs (3 minutes and 30 seconds) to cook them perfectly.

as each waffle is done, relocate it to a heatproof pie plate/baking sheet/etc. that you have cleverly put in your pre-heated oven. this is how you'll keep all the waffles warm while you crank them out; how clever of you! butter or oil the waffle iron every 2-3 waffles (more often if needed) as you go along and crank 'em out.

serve these delicious bits of heaven with unsalted butter, freshly-made strawberry preserves or sliced fresh strawberries, whipped cream or mascarpone or creme fraiche, maple syrup, honey, or anything else you'd like. sigh in pleasure as you enjoy them and accept any well-deserved and hard-earned complements.

variation: reduce the brown sugar to 2 teaspoons (just enough to keep the yeast happy) and leave out any sweet flavorings like vanilla, lemon zest, etc. instead, in hot butter or bacon fat, saute 2-3 de-seeded, finely diced fresh jalapenos and 3-4 finely chopped green onions until peppers are softened, onions are translucent and both are browning around the edges. stir that into the batter and add a nice cupful of grated sharp cheddar cheese. if you want to gild the lily further, throw in the freshly cut kernels from 1-2 ears of fresh corn. cook the waffles the same way as above and serve alongside roasted ham or fried chicken, with chipotle honey butter on the side. now you're livin' the good life.

granola sans grains

2015-04-11T01:10:00.002-07:00

sometimes I yearn for a spoonful of something sweet, spiced, nutty, fruity & crunchy to go with my Greek yogurt. you know: granola. I've been eating it since I was a young child, having been raised by parents who strongly believed in the health benefits of whole grain cereals. I'm grateful for their concerns about my health, though now I find I feel better not eating grains. when I feel that craving come on, rather than give in to the lure of familiar, tasty oat-based granola, I instead eat this equally delicious and nutrient-dense concoction, which totally satisfies that urge. this grain-free granola is comprised of toasted nuts and seeds, flavored with familiar granola-esque sweetness and spice, and enhanced with your favorite dried fruit thrown into the mix for good measure. try a few small spoonfuls to top your morning yogurt; you won't miss the oats for a second.

1-1/2 tablespoons organic, unrefined coconut oil (the kind that smells of delicious coconut)
1 cup of raw, whole almonds
1 cup of raw, whole cashews (or pieces)
1/4 cup raw, hulled sesame seeds
1/2 cup pepitas (raw green pumpkin seeds)
optional: 1/3 cup chopped roasted pistachios (if you use salted pistachios, cut the salt way down or leave it out entirely
2 tablespoons grass-fed butter (I used Kerrygold; if you want to keep it vegan, just use a total of 3 tablespoons coconut oil)
1/3 cup honey or 1/2 cup maple syrup; whichever you have on hand/prefer. I used a light clover honey
1/3-1/2 cup palm sugar, coconut sugar or brown sugar. I used palm sugar that I shaved off the pressed disc with my knife, so the measurement is not exact, as irregularly-shaped shavings of sugar are hard to measure perfectly without a kitchen scale (I should get one). I had about 1/2 cup of the shaved palm sugar, and after melting it down with the honey, it all told it came out to ~2/3 cup of liquid sugar. feel free to use more or less of the sweeteners (depending on how sweet you like your granola). if you don't have palm sugar, you can use coconut sugar (which is about 2/3 less sweet) or brown sugar (similar in sweetness to palm sugar, but easier to measure -- 1/3 cup would be about right). I chose palm sugar because it's so delicious
1 teaspoon vanilla extract
1 tablespoon good powdered cinnamon -- the best you can buy -- or grind your own (I use and love 24 Mantra Organic Cinnamon Powder)
1/2 teaspoon or more sea salt (less or none if you use salted pistachios)
1/2-2/3 cup of your favorite dried fruit -- I used a combination of dried tart Montmorency cherries and dried blueberries -- about 1/3 cup of each

how you make it: melt 1 tablespoon of the coconut oil in a medium-large skillet over medium heat, and toast the almonds and cashews, stirring fairly regularly, until they're almost as dark as you want them. remove skillet from heat and scoop the toasted nuts out into a big bowl. use a stick blender to roughly chop them into irregular shapes. it's fine if some stay whole, and if some get sort of powdered. irregular is good here. you can also pulse them in a food processor a few times, if you prefer -- that will give you a more even texture. I find the variation of large & small pieces more interesting, but you should make this how you want it. put your chopped nuts in a mixing bowl large enough to hold all the ingredients.

next, melt 1/2 tablespoon of coconut oil in the same skillet over medium heat, and start the sesame seeds toasting, stirring constantly. when they're almost a nice golden brown, add the pepitas and toast everything, stirring all the while, until the pepitas pop/puff up. remove from heat and add to the bowl of almonds and cashews. if you're using pistachios, add them to the bowl

now, add the butter and sweeteners to a microwavable glass measuring cup and microwave the mixture in 30-second increments, until melted (alternatively, melt it all in a small saucepan on your stovetop). be careful -- the melted sugar is hot. stir in the cinnamon and sea salt, drizzle it over your nut mixture and stir it all together. let it form clumps -- those are often the best pieces of granola. if you want, you can spread it all out on an oiled baking sheet and bake at 300 degrees F, stirring every 20 minutes, for about an hour, but I don't bother. maybe I should, but it tastes awesome just the way it is, so... I do it my way. whatever you choose to do -- leave it in the bowl, or bake it to crisp it further -- add your dried fruit after that step. choose whatever you have and love to eat. if it's large dried fruit, like pineapple rings or mango, cut it into reasonably-sized pieces. store it in a covered container and enjoy! use it wherever you'd use regular granola -- on yogurt, in a bowl of milk (cashew milk is particularly good here), etc. -- just remember, a smaller serving will fill you up, so adjust your serving size accordingly. this is very nutrient-dense food, just the way we like it.

*note: this recipe is extremely flexible; it's less an actual recipe and more of a framework for you to use whatever kind of nuts, seeds, fruits, sweeteners, etc. that you like. the proportions of the individual ingredients and the cooking technique is what works to make this taste granola-y. feel free to use pecans, walnuts, macadamia nuts, brazil nuts, etc. whatever you like. sliced almonds are a great choice -- their flakiness reminds me of rolled oats. the seeds are flexible as well: you can certainly leave out the sesame seeds if you don't like them (I love their flavor, and also appreciate their nutritive value), or replace the pepitas with sunflower seeds. I recommend that you do use some seeds; they help bind the granola and replicate the feel of grains. the sweeteners are obviously easily swapped, as mentioned in the recipe. and of course, you should spice it however you like. I like pure vanilla and cinnamon, but you may want to add a touch of allspice or nutmeg, cardamom, or the ever-popular pumpkin pie spice. re: the fats -- I love the combination of unrefined coconut oil and grass-fed butter, but you can use either one alone, or try olive oil for a change of pace! and of course, use your favorite dried fruits. I hope you enjoy this as much as I do.

pickled red onions

2014-12-31T18:31:00.001-08:00

a traditional garnish for cochinita pibil, these refreshing, tasty pickled onions liven up salads, tacos, nachos, ceviche and so much more. the marinade mellows the red onions and makes this pickle positively munch-able.

1 large red onion, slivered on the x-axis (vertically) into 1/8” (or slightly smaller) slivers
2 cups white vinegar (cider vinegar works well, too – but nothing milder)
½ cup filtered water
zest and juice of 1 small tangerine (or orange)
7-10 black peppercorns
5 bay leaves
*optional: ½ teaspoon dried mint (or 1 teaspoon fresh mint) or a few sprigs of cilantro
½ teaspoon salt

slice red onion on a mandoline set to 1/8” thickness (or a little less). once cut, run the knife through again on the same access if areas need to be made finer, to yield small shreds – not tiny enough to soften completely (the finished pickled onions should retain some crunch), but fine enough to be palatable. set aside.

place vinegar and water in a non-reactive pot. add zest and juice of tangerine (or orange), black peppercorns, bay leaves, mint and salt. bring to a boil, and add the onion slivers. bring back to a boil quickly, and allow to cook exactly one minute. remove from heat to a cooling rack. in the meantime, clean and sanitize a quart-size glass canning jar (a leftover pickle jar will work fine, as long as you get it scrupulously clean – soak in warm, soapy water to remove any labels). rinse in hottest water, let air dry, then place onions and liquid into jar, seal and refrigerate. should keep at least one month in the refrigerator.

use in salads, as a garnish for nachos, chili, ceviche, guacamole, or any kind of Mexican food (especially of the Interior Mexican genre). branch out – try them in antipasti plates, on salads, on top of pizzas, in tacos, with Asian noodle dishes – wherever the flavor of piquant yet citrusy, refreshing and mild onion will be welcomed.

try this pumpkin bread recipe from Baking Bites! you won't regret it.

2014-11-20T21:59:00.001-08:00

so tonight, I decided to try a pumpkin bread recipe from Baking Bites, and yes! I am so glad I did. I don't think I've ever tried one of Nicole Weston's clearly brilliant recipes before, but I definitely will be checking out many more of them in the near future. when I first spied her recipe for one-bowl pumpkin bread with toasted pepitas, I knew I had to try it. it just sounded so scrumptious, yet was simple enough to mix up all in one bowl.

I did make a few changes, as is my wont, and while they worked out well, I have no doubt the recipe as written will come out perfectly as well. my changes: I baked a double batch, since I didn't want to store half a can of pumpkin puree. the cans I bought were 15 oz cans, so instead of a full 8 oz cup of pumpkin per loaf, I used 7.5 oz each and it was no problem at all. because I prefer its nutritional profile, I used melted butter rather than vegetable oil. to keep the one-bowl integrity of the recipe, I simply started it off my melting the butter in the bowl in the microwave. other minor changes: I used my own homemade pumpkin pie spice (using this super-easy and delicious recipe from The Kitchn. lastly, I didn't have coarse sugar on hand to sprinkle on top of the loaves before baking, so when they were about halfway done, I spooned a somewhat-uneven, rather sparse layer of white sugar over the loaves to form a crunchy, sweet topping that partially glazed for that touch of extra sweetness.

the results? incredible. make the recipe exactly as written, or customize it to your ingredients/preferences -- there are several variations suggesting in the recipe, or you can wing it (as long as you're comfortable with making successful substitutions in baking recipes). you're sure to be quite pleased with this pumpkin bread. it is now "my" pumpkin bread -- the recipe I'll be making for years to come.

when you try it, please leave me a note and let me know how yours came out! for now, I will focus on mustering up the willpower to wait until tomorrow morning for another piece. wish me luck!

orange poppyseed bread

2014-09-27T21:54:00.002-07:00

most of the recipes I've seen for this sweet, light tea bread call for artificial butter flavoring and lemon extract, neither or which are ideal ingredients, IMO. also, most of those recipes make two loaves, and I only want to bake one at a time. it's easy enough to double the recipe if you want an extra loaf.

for the bread:

2 eggs
3/4 cup milk (just about any kind of milk will work; I used homemade almond milk, because it's what I had on hand)
3/4 cup granulated sugar
1 teaspoon fresh orange (or lemon) zest
1 teaspoon vanilla extract
2 cups all-purpose flour (spoon into measuring cup and level off to get an accurate measure)
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons poppy seeds
1/2 cup coconut oil*, warmed so it's liquid (I used refined, but if you want the flavor of regular coconut oil in this, feel free to use it)

for the glaze:

2 tablespoons orange (or lemon) juice
1/3 cup confectioner's sugar
1/2 teaspoon fresh orange (or lemon) zest
a tiny pinch of salt

preheat oven to 350 degrees F. butter a 9" by 5" loaf pan. in a large bowl, whisk together the eggs, milk, sugar, citrus zest and vanilla. measure the flour and baking powder into a sifter or fine mesh sieve, and sift it into the liquid mixture. whisk just to combine. add the salt, then pour in the coconut oil while whisking to incorporate -- this prevents it from solidifying when it hits cool ingredients (which is why I never try to mix it into the eggs and milk first). mix just until combined, without lumps, but don't over-beat. pour batter into prepared loaf pan and bake for 45-55 minutes; until lightly browned. a toothpick inserted into the center should come out clean. place on a rack to cool.

in a small bowl, whisk the citrus juice, confectioner's sugar, zest and salt until sugar is dissolved. this will make a relatively thin glaze. while the bread is still warm, gently poke holes in the loaf at even intervals (about 1" apart), then spoon about half of the glaze over, distributing fairly evenly. allow a minute for the glaze to be absorbed, then spoon the remainder over. after the last bit of glaze has been absorbed, remove the bread from the loaf pan (I ran a butter knife around the edges to be sure it wouldn't stick, then placed a plate over the top of the loaf pan and inverted it, then flipped the loaf over so it ended up right-side-up). allow to cool. slice to serve.

this should keep for a few days at room temperature, covered.

*note: I'm especially perplexed at other recipes' use of imitation butter flavor, because I think the flavor of butter interferes with the floral citrus and toasty poppyseed notes here. refined coconut oil adds no scent or flavor, which is how I prefer it, but the tropical scent of regular coconut oil would be an interesting change of pace. butter just isn't the right flavor here for my tastebuds. however, if butter is the right flavor for you, substitute a stick of melted, unsalted butter for the coconut oil.

favorite fluffy pancakes

2014-09-27T11:52:00.001-07:00

adapted from Martha Stewart's Basic Pancake Recipe

note: this makes a large batch of pancakes. you can freeze them (with sheets of wax paper in between the pancakes to keep them from sticking), refrigerate them for a few days, or scale the recipe down by 2/3 or 1/3 if you prefer. it will still work.

6 tablespoons unsalted butter
1 cup yogurt (Greek or regular)
2 cups milk
3 large eggs
3 cups all-purpose flour (spooned into measure and leveled)
6 tablespoons sugar
2 tablespoons baking powder, sifted or forced through a sieve
1½ teaspoons kosher salt

place the butter in a large microwave-safe bowl or jug and melt in microwave (30-60 seconds). add the yogurt and milk, then the eggs. whisk until smooth. add flour, sugar, baking powder and salt, and whisk just until combined (a few lumps are fine, and even preferable).

cook over medium heat in buttered skillet. pour out ¼ – ½ cup of batter at a time, and cook until bubbles start to dry out on top and edges begin to firm. flip and cook 30-60 seconds longer, until middle of pancake springs back when you press it lightly with your finger. adjust heat under pan so pancakes get as brown as you'd like during this cooking process. stack on a plate until all are done.

photo courtesy of Charles Geiger

the perfect yellow cake

2014-09-24T20:34:00.004-07:00

1 stick butter, softened to room temperature
1 ½ cups granulated sugar
3 large eggs, at room temperature
2 tablespoons coconut oil (warmed until liquid, then measured)
1 tablespoon vanilla extract
1 ¼ cups whole milk
2 ¼ cups all-purpose flour (spooned into measuring cups, then leveled off with a knife – no need to sift)
3 ½ teaspoons baking powder, sifted or pushed through a sieve to break up clumps
1 teaspoon kosher salt

preheat oven to 340° F.

cut parchment paper in circles to fit the bottom of (2) 9 x 1 1/2-inch round cake pans. butter the pans, then place the parchment in the pans and butter the paper.

in a large bowl, cream the butter with the sugar until light and fluffy. beat in the eggs one at a time, mixing thoroughly after each addition until completely incorporated. add the coconut oil and vanilla, and combine. mix in half of the flour (don't overmix, just incorporate), then half of the milk, then the rest of the flour, then the rest of the milk, beating until fully combined. sift in the baking powder, add the salt, and beat until just combined. pour the batter into prepared pans.

bake for 25 to 35 minutes, until a wooden pick inserted near center of cake comes out clean (a few small crumbs are fine), or until cake springs back when touched lightly in the center. cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

fresh raspberry mousse pie with lemon shortbread crust

2014-08-30T17:49:00.000-07:00

a light, refreshing pie that surprises with hidden fresh raspberries and a lemony crust

lemon shortbread crust

1 stick butter, softened to room temperature
⅓ cup sugar
1 large egg yolks
zest of 1 lemon
2 cups all-purpose flour
1 teaspoon kosher salt

raspberry puree:

2 cups fresh raspberries
½ cup sugar (more or less to taste, depending on how tart or sweet your raspberries are)
1 tablespoon fresh lemon juice
tiny pinch of salt
1 ½ teaspoons gelatin
2 tablespoons water

stabilized whipped cream

1 ½ teaspoons gelatin
2 tablespoons water
1 ½ cups heavy whipping cream
3 tablespoons sugar
tiny pinch of salt
¼ teaspoon vanilla

to assemble pie

1 ½ cups fresh raspberries

make shortbread crust: preheat oven to 375 degrees F. butter a deep dish pie pan (or a 2-quart round glass casserole dish). using a wooden spoon, cream butter and sugar together in a medium-sized bowl. stir the egg yolks in one at a time, incorporating the first completely before adding the next. stir in the lemon zest. then add the flour and salt, and combine (but try not to overwork it). it may seem a bit dry, but a pinch of the dough should hold together nicely. press the dough into the bottom and up the sides of the dish, making it as even as you can. prick the bottom of the dough with a fork three or four times, then place in oven and bake for 18-22 minutes, until edges just start to turn golden brown. set on a rack to cool completely.

make the raspberry puree: while the crust is baking, sprinkle the gelatin over the 2 tablespoons of water in a small saucepan, and let bloom for 1-2 minutes. place the pan over low heat and stir just until gelatin is dissolved. allow to cool (speed the cooling a bit by placing the pan in the freezer, or over an ice bath) to room temperature. wash and gently dry the raspberries, then puree them in a food processor or blender with ½ cup sugar, lemon juice and a pinch of salt. press the puree through a metal mesh strainer and discard the seeds. whisk in the cooled gelatin, cover the puree and refrigerate to allow it to thicken a bit while you do the next step.

make the stabilized whipped cream*: using the same saucepan you previously used for gelatin, bloom 1 ½ teaspoons of gelatin in 2 tablespoons of water. place on a burner on low heat, and stir just until gelatin is dissolved. cool as you did before. pour the cream into the stand mixer’s** bowl and beat on low for about 30 seconds. increase speed to medium and beat for another 30 seconds. increase speed to high, and add sugar, salt, and then the cooled gelatin. continue beating for another minute or so, until it forms very stiff peaks. scoop about 1 to 1 ½ cups into a smaller bowl, whisk vanilla into this smaller portion, and set aside in the refrigerator. scrape the remaining whipped cream out into a large bowl.

make the mousse: pour the refrigerated raspberry puree into the stand mixer's** bowl and beat on high until foamy. scrape the puree into the large bowl of whipped cream and fold together thoroughly, working quickly and carefully to keep it from deflating as much as possible. refrigerate mousse for at least an hour to allow it to firm up.

assemble the pie: set 3 of the prettiest raspberries aside to garnish the finished pie. scatter the remaining fresh raspberries in a single layer on the the crust. scoop the finished mousse into the crust, on top of the raspberries. smooth the top with a spatula. fetch the vanilla-flavored whipped cream from the refrigerator and use it to decorate the top of the pie. I put it in a pastry bag and piped little mounds around the perimeter and in the center; you decorate it however you’d like. arrange the reserved raspberries in the center to garnish the pie.

*you need to stabilize the whipped cream (rather than using regular whipped cream) for several reasons: 1) it improves the texture of both the mousse and the whipped cream decorations on top of the pie, 2) it keeps it shape better, so the mousse won’t deflate; it will stay fluffy and be easier to cut.

**if you don’t have a stand mixer, either use a hand-held mixer, or a bowl and a whisk. it truly can all be done by hand, but it’s a bit of a workout, so be prepared.

Mexican-spiced potato oven fries

2014-08-29T17:33:00.000-07:00

4 medium sweet and/or white potatoes*, peeled and cut into 1/2-inch thick strips, lengthwise
1 teaspoon chili powder
1/4 teaspoon ground cumin
kosher salt and freshly ground black pepper to taste
3 tablespoons olive oil

preheat oven to 425 degrees F. combine all ingredients in a large bowl, tossing to coat potatoes evenly. place potato strips on parchment-lined baking sheets in a single layer, leaving a little room around each strip so they can brown and crisp. cook for 15 minutes, flip the pieces over and cook for another 15-20 minutes, until nicely browned.

*note: you can use any kind of potato you want. a combination of sweet potatoes and russets is particularly good.

bright & citrusy braised, shredded Mexican beef for tacos

2014-08-29T17:22:00.002-07:00

1 onion, diced
1 tablespoon extra virgin olive oil
pinch of kosher salt
2 pounds boneless beef for braising (chuck roast, flank steak, boneless short ribs, or other suitable cuts)
1 tablespoon paprika
2 teaspoons ground cumin
1 tablespoon chili powder
1 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1 bunch cilantro (save a bit to chop for garnish, if you wish)
3 cloves garlic, peeled
1 orange, juiced
2 limes, juiced
2 tablespoons extra virgin olive oil
1/2 cup water or stock

preheat oven to 325 degrees F. heat 1 tablespoon olive oil in a large French or Dutch oven (or other burner- and oven-safe pot that's big enough to hold everything) over medium-high to fairly high heat, add the onion and pinch of kosher salt and saute until nicely browned, about 10 minutes. you're not caramelizing the onion; you're actually searing it a bit to get lots of good flavor, so let the pieces get nice and dark around the edges. you don't have to worry about softening them; they'll cook nicely with the beef.

while the onion is frying, cut the meat into large (1-2 inch) chunks. combine the paprika, cumin, chili powder, 1-1/2 teaspoons kosher salt, pepper, cilantro, garlic cloves, citrus juices, olive oil and water (or stock), and puree in a regular blender or with an immersion blender. add the meat and the pureed mixture to the pot and stir. bring to a simmer, cover with an oven-safe lid (or cover tightly with aluminum foil) and place in the oven. cook for 2-1/2 to 3 hours, until meat is very tender.

when it's nice and tender (shreds very easily with a fork), turn off the oven. using a slotted spoon, scoop the meat out onto a plate. place the pot on a medium-low burner and reduce the cooking liquid, uncovered, until reduced by about half (you just want to reduce it enough so the finished mixture isn't watery). while the liquid is reducing, shred the meat using two forks, then add the shredded meat (and any accumulated juices) back to the pot. combine and adjust seasoning, if needed. serve with hot flour and/or corn tortillas, and accompany with crumbled cotija cheese, chopped tomato, shredded lettuce, guacamole or avocado slices, sour cream (or crema fresca, or Greek yogurt) and wedges of lime. very good when served with Mexican-spiced oven fries (that recipe is coming next)!

best ever flour tortillas

2014-07-18T19:59:00.000-07:00

make them; they are fabulous. a food processor fitted with an "s" blade works perfectly for the dough.

http://thecafesucrefarine.com/2013/08/best-ever-homemade-flour-tortillas/

mango salsa

2014-06-13T20:12:00.000-07:00

very good with fish tacos. would also be excellent with grilled or roasted chicken, or chips.

1 mango (ataulfo is best, but ripe green mango is fine, too), peeled, and diced in about 1/4" cubes
1/2 cucumber, peeled, seeded and diced finely
1 medium ripe tomato (or a couple of handfuls of grape tomatoes), diced
1/2 red bell pepper, seeded and diced finely
1/2 green bell pepper (or 1 small jalapeno), seeded and diced finely
1/2 small red onion, diced very finely
juice of 1 fresh lime
2 tablespoons orange juice
1 tablespoon wine vinegar
1 teaspoon honey
a small handful of fresh cilantro, chopped
salt and pepper to taste

chop it all up and combine in a bowl. make at least 30 minutes ahead of time, to allow flavors to marry.

recipe development: a customizable Thai coconut-chicken soup loosely inspired by Tom Kha Gai

2014-05-05T02:13:00.000-07:00

it's high time for some creative recipe tinkering! I've been craving Tom Kha Gai in a big way, but 1) I need to accommodate the varying tastes of the folks who eat with me (one hates cilantro; two of them truly cannot handle anything spicy/hot, but they're all pretty adventurous eaters within those constraints), and 2) I have some lovely little butternut squashes that I'd like to add to the soup, but not in a puree (because that would make it a completely different dish). so...

the goal: to create a flexible Thai coconut & chicken soup template that can accommodate different tastes, seasonal ingredients and capricious whims.

the non-negotiable: I'll start with a saute of minced shallots, chunks of chicken thighs and quartered fresh mushrooms, to add to a base of ultra-rich chicken stock, coconut milk, fish sauce and fresh lemongrass. I'll add just a touch of palm sugar to sweeten it slightly.

the variables: while I prefer fresh kaffir lime leaves, when I can't get them, I'm fine with fresh lime zest. likewise, galanga (a.k.a. "kha,") is the authentic choice, but fresh ginger is delicious and still makes an excellent soup.

the totally optional: I'm going to roast some thin slices of peeled butternut squash, to caramelize the exterior a bit, and will add those in to the soup this time; we'll see how that works.

the garnishes, so we can each customize our own bowls of soup: a big plate with wedges of lime, fresh Thai camphor basil (for the cilantro haters, and because it's wonderful in its own right), fresh cilantro leaves and thinly sliced fresh chiles, plus the bottle of fish sauce, so we can each doctor our own bowl of soup to make it truly "ours."

if this succeeds, I'll have to come up with a good name for it -- although it might be inspired by Tom Kha Gai (one of the finest soups ever), it definitely won't be authentic in anyway.

I'm planning to serve it with side dishes of jasmine rice for some, cauliflower "rice" for me, and a cucumber salad with minced raw scallions, rice vinegar and a bit of honey.

if I get the cookbook-worthy results I want, I'll write it up into a real recipe!

perfect fall butternut squash bisque

2013-10-07T23:19:00.005-07:00

a rich, delicious squash bisque, redolent with the flavors of Fall. this would be wonderful served at the beginning of a Thanksgiving dinner, or anytime during the Fall/Winter seasons.

2 butternut squash, ~ 2 pounds each?, cut in half from stem to blossom end, seeds removed
1/2 stick unsalted butter
1 small yellow onion, diced finely
3-5 stalks celery (depending on size -- ideally, 5 of the paler, more tender inner stalks), diced finely
1/4 teaspoon ground, dried thyme, or 1-1/2 teaspoons fresh thyme leaves, minced
1/8 teaspoon poultry seasoning
1-1/2 teaspoons fresh sage leaves, minced (optional)
pinch of kosher salt
a few grinds of black pepper
1/8 teaspoon paprika
2 bay leaves
1 quart good chicken stock
1-2 cups heavy cream
kosher salt and freshly ground pepper, to taste

to garnish:

1 cup slivered almonds, squash seeds or pumpkin seeds toasted with a dab of oil (olive oil or ghee are ideal), salt, pepper and paprika until golden brown, set aside to cool
(optional) a little bowl of fresh thyme leaves and/or finely slivered fresh sage leaves

preheat oven to 350. line baking sheets with parchment paper, lightly butter the paper and place squash on it, cut side down. roast in oven for 45 minutes - 1 hour, until done. remove from oven to cooling racks, flip cut side up and let cool while you prepare the onions.

while the squash is cooling, melt the butter over medium-high heat and saute the onion with a pinch of salt. add the celery after about 5 minutes. reduce heat to medium and continue to cook until onion is translucent and slightly golden brown on the edges. add chicken stock and bring to a simmer.

with a good-sized spoon, scoop the butternut squash flesh out and place in a bowl, discarding the skins. add the squash flesh to the simmering soup mixture on the stove and allow to cook together for 5-10 minutes, to marry the flavors. turn off the burner, remove the bay leaves and discard; they've done their job. either use an immersion (stick) blender, or remove soup in batches to a blender or food processor to puree until it's velvety smooth (it's much easier with the immersion blender; you will have to be very careful with a regular blender or food processor when pureeing hot soup, as it tends to expand the air in the blender and blow the lid off, making a big, potentially painful mess. you can get decent immersion blenders for $30 - $40 now; I recommend them highly if you can fit it in your budget). if you've used a regular blender or food processor, return all the pureed soup to the pot (if you've used the recommended immersion blender, it's already in there). add a cup of the cream and bring the soup to a simmer, stirring regularly. taste and assess. add more chicken stock or some water if it's too thick; add more cream if it needs more richness. adjust all seasonings; salt and pepper to taste. at this point, it should taste like much more than the sum of its parts; it should taste like a combination of the essence of Fall and Thanksgiving. serve with suggested garnishes and enjoy.

zucchini-based "hummus"

2013-05-27T18:01:00.004-07:00

this tastes so much like garbanzo bean-based hummus, but is free of lectins, lower in carbohydrate, mostly raw, and it's delicious, so why not try it? we make this for guests, afternoon snacks, potlucks -- all kinds of occasions, and it always receives compliments.

adapted from this Primal Kitchen Chaos recipe:

1-3/4 cup peeled, cubed raw zucchini (about 2-3 medium zucchinis)
1/2 cup raw, unsalted cashews, sunflower seeds or macadamia nuts
2 tablespoons tahini (roasted sesame butter)
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice (about 1/2 lemon)
1+ cloves of garlic, pressed (to your taste)
1 teaspoon kosher salt
1/4 teaspoon ground cumin

puree it all in a food processor or blender until creamy. garnish with a sprinkle of paprika if desired. that's it! serve with raw veggies and/or paleo-compliant crackers to dip.