Currently listening: Conditions by The Temper Trap
I'm coming off a terribly long hiatus to this, because to be honest, Lisa has taken over the cooking for the most part during the last few months. I'm a little unsure of what it's going to be like when she no longer lives with us starting in June and it's up to Nicole and me to figure out grocery shopping and meal planning. I'm sure we'll adjust eventually...there just may be lots of either plan-a-big-elaborate-gourmet-production, or hey-lets-eat-eggs-again-because-we-forgot-to-buy-anything-else. At least at first. We bought a grill, though! $20 for a gas grill at a yard sale is worth dragging it across my neighborhood and being heckled by some people. I have some plans for naan, gyros, pizzas...it's going to be awesome.
Currently listening: 'Swallowed In The Sea' by Coldplay
So this week I cooked something deliberately healthy, and wanted to share the recipe with you. Wait, don't go! See, it's not that I eat that unhealthily - I just don't make an effort to avoid food that I like eating from time to time, like a wine cream sauce, a piece of warm French bread slathered in butter, or anything involved salted caramel sauce. But I do like a challenge, and when friends have dietary restrictions (be it allergen-related or just for a short time) I want to enter into that, just because I think if you couldn't enjoy food as often with people you like because of something you can't eat, it'd be a shame. And so easy to fix! So that's what happened for a couple friends who are on a very restrictive P90X diet. I came across this recipe and would have kept looking had I not started liking olives a couple weeks ago. Green olives, that is. Baby steps.
Currently Listening: basically anything by Thievery Corporation
A quick update since this went over so well. I've made this meal twice this week because it was so wonderful. And easy. I'll walk you through it, and you can make your own substitutions like I did, knowing that as long as the stuffing tastes satisfactorily savory enough, it's going to be good.
Currently listening: Old Pine by Ben Howard
It's finally starting to feel more like winter. It's about time too, because our house looks a bit like Christmas exploded and it felt out of place. I spent a lot of yesterday making truffles for the ladies in our Bible study and this meal, which was really pretty great. It didn't start out so good though.
Currently Listening: Neck of the Woods by Silversun Pickups
Quick post here. Just wanted to share some caramel-y goodness that my friend Sarah and I made together to celebrate our three year friend-versary (love you, friend). They were great, until she had the sense to sprinkle some coarse kosher salt on top of them (which I'd forgotten). Then they turned into something else entirely. The pause in conversation and look on people's faces when they ate one was enough. :) They are quite soft, as you can tell from the picture. It's the style of caramel I grew up with, so that was normal for me, but if you're brave and know what you're doing with molten sugar, try letting it get just past soft ball stage. Also, I searched several places for pepitas, which are shelled pumpkin seeds. I found a bag at Trader Joe's. Since you get quite a surplus, they're a good garnish for salads or just munching on.
Salted Pumpkin Caramels
Makes 64, 1-inch caramels
2/3 cup unsalted pepitas
1 1/2 cups heavy cream
2/3 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 cups white sugar
1/2 cups light corn syrup
1/3 cup good maple syrup
1/4 cup of water
4 tablespoons unsalted butter, cut in chunks
1 teaspoon lemon juice
3/4 teaspoon fleur de sel
Dry toast the pepitas in a skillet until they start to pop.
Line the bottom and the sides of an 8-in square glass pan with parchment. Butter the parchment on the sides of the pan. Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment.
In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside.
In a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted, Then let it boil until it reaches 244 degrees (the soft ball point on a candy thermometer). Then very carefully add the cream and pumpkin mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer. This can take awhile -- like 30 minutes -- but don't leave the kitchen, watch it carefully and stir it more frequently once it hits 230 degrees to keep it from burning at the bottom of the pan.
As soon as it reaches the 240F, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.
Pour the mixture into the prepared pan. Let cool 30 minutes and sprinkle the salt over the top. Let the caramels fully set (at least 2 hours) before using a hot knife to cut them into 1-inch squares and wrapping them individually in waxed paper.
Followed lovingly from the original recipe.
Currently listening: Diluvia by Freelance Whales
A few weeks ago I had the privilege of catering my dad's 60th birthday. It was a full day of cooking but totally worth it. The even better part was that my sister was able to fly out and surprise both my parents, and my aunt (his sister) and uncle were able to come out as well. The food turned out great but the real highlight of the night was how many people turned up to honor my father and his legacy. He always takes time to invest in people around him, engaging them on anything in an effort to get to know better. He loves his family well. He's concerned with getting men of his own age to invest in future generations, showing them what it looks like to lead by serving and how to be a man by loving God and pursuing meaningful things. I love my father very much, and so this was a delight and a joy to make some healthy but fun things that would keep people at the party, squeezed inside the kitchen (where most warm and good conversations happen) and making new friends.
me, my sister and my father.
Currently listening: Kid A by Radiohead
I made Thanksgiving dinner for my roommate Nicole and my parents. It was pretty darn tasty. Duck has become a standard this time of year for me because, well, I don't really like turkey. :) Maybe that makes me un-American, but I think we all could use a little more duck in our lives. I made this with a salad of field greens, a homemade white wine vinaigrette, candied pecans, goat cheese, fresh basil and chopped Granny Smith apples. Also had a sliced baguette with honey butter. mmm.
