Recipe: Pain de Campagne and Braised Mixed Greens and Garlicky Beans on Toast {eat.live.be}

So, here's the thing guys.  I vacuumed my apartment twice in seven days this past week.

That's approximately...the equivalent of pigs flying.

Or of hell freezing over.

Or of me ever eating animal flesh again.

Or of one of my experiments ever working out in any predictable way.
 


I think you see where I'm going with this.



To put this in even more perspective, The.Boy. didn't even know that I owned a vacuum until my mother threatened suggested that she come over last Saturday and I was all OMG-I-LIVE-LIKE-A-HEATHEN, running around putting things in their right places, making sure I had toilet paper, etc.

Suffice it to say...he has never seen this happen before and was in a bit of shock, primarily at the idea that I even know how to use cleaning supplies at all whatsoever.  One of us is the tidy person in this relationship and I have pretty much no qualms about telling you that it is not me.

So then you can imagine how irked I was to come home two days later (also known as the day after "The Great Flood") to this.

Paint chips and pieces of the walls in my kitchen. All over my floor. Surprise.

Because, of course, none of the housing/maintenance people in my building bother to tell you that they're going to enter your apartment in between the hours of 6:15pm and 8:30pm to turn the space in which you live into a DISASTER ZONE.

I understand that they're trying to prevent mold. I really do.  But I still have to live in my apartment while they do (unless, of course, they want to offer me and the.boy. couples housing which would make my life so.much.easier and if any of them are reading this, consider it a HINT), and sometimes I think they forget that.  And didn't their mommas ever teach them to clean up their own messes?

Tsk. Major tsk.



The bright side of all this is that it made me realize that when your kitchen is approximately the size of a pea, it really doesn't take that long to vacuum it so it's not actually as onerous as I imagined it to be.

Same goes for bread baking.

When I first dove into the world of instant active yeast about three years ago, it was primarily in the form of 5-minutes-a-day no-knead dough.  Easy, delicious, and served it's purpose well.

But it had it's limitations.  You can't really get different textures with the dough because it's pretty much the same recipe over and over but with different flavors added in.

So I had my brother buy me The Bread Baker's Apprentice a few years back so I could expand my repertoire. And then promptly never opened it again.  Or, I probably did open it, saw that most of the recipes took two days and decided that it was "too hard".  Never mind that the steps on the first day consist entirely of just mixing together flour, salt, water, and yeast and letting it sit overnight in the fridge.

Which takes less than five minutes.

I really wonder what is wrong with my brain sometimes.



Moral of the day: we should try doing the things we think are "too hard" more often.  Because probably...they are much easier than we've built them up to be in our minds.

And also - make this bread.  It's awesome.  The perfect chewy texture and oh so flavorful, so good that it tastes like it's straight out of a bakery kind of awesome.

And then, toast it and top it with some sauteed greens and creamy delicious garlicky cranberry/borlotti beans.  You won't regret it.

PS - The winners of my Barilla pasta GIVEAWAY are: Commenter #30 - k.larsen@comcast.net and Commenter #73 - Cindie from Cindspectus!  I'll be emailing both of you!

PPS - There's a super cool event going on at Whole Foods tomorrow that I want to tell you guys about!  The Whole Foods Market on the upper west side has recently expanded their wine store!  The store will be adding 900 new wines to its shelves, including more local, eco-friendly, and kosher bottles.  In addition, it will now offer same-day delivery to anywhere in Manhattan. It will continue to offer case discounts, with 10% off a half case and 20% off a full case.  And to celebrate they are having a FREE wine tasting tomorrow from 5pm-8pm.  Attendees will be able to hang out with the store's culinary specialist and taste some of her dishes from around the world as well as some wines to go with them! I can't think of any better way to spend a Thursday night.



One year ago...Quinoa Chowder with Sweet Potatoes, Spinach, Feta, and Scallions
Three years ago...Apple Strudel Bread

Pain de Campagne (Country Bread)
Makes 3 loaves of various shapes or numerous rolls, adapted from The Bread Baker's Apprentice

Ingredients
For the pate fermentee:

• 1 1/8 cups (5 oz) all-purpose flour 
• 1 1/8 cups (5 oz) bread flour
• 3/4 tsp salt
• 1/2 tsp instant yeast
• 3/4 cup to 3/4 cup plus 2 tbsp water, at room temperature

For the pain de campagne: 

• 1 recipe pate fermentee
• 1 3/4 cups (8 oz) bread flour
• 1/3 cup (1.5 oz) whole wheat flour
• 3/4 tsp salt
• 1 tsp instant yeast
• 3/4 cup water, lukewarm (90-100F)
• semolina flour or cornmeal for dusting

Instructions
For the pate fermentee

1. Stir together the flours salt and yeast in a 4-quart bowl (or in the bowl of a stand mixer). Add 3/4 cup of the water, stirring until everything comes together and makes a coarse ball (or mix on low speed for 1 minute). 
2. Knead dough for 4-6 minutes by hand on a floured surface or on medium speed with the dough hook for 4 minutes.  The dough should be soft and pliable but not sticky.
3. Lightly oil a bowl and transfer the dough to the bowl, rolling it so that it is coated with the oil. Cover the bowl with plastic wrap and ferment at room temp for 1 hour, or until it is about 1 1/2 times its original size.
4. Remove the dough from the bowl, knead it to degas it, and return it to the bowl.  Cover with plastic wrap and refrigerate overnight.

For the pain de campagne

1. Remove the pate fermentee from the fridge 1 hour before making the dough.  Cut it into 10 small pieces. Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.
2. Stir together the flours, salt, yeast and pate fermentee in the bowl of a stand mixer. Add the water, mixing until everything comes together and makes a coarse ball. The dough should be soft and pliable.
3. Knead the dough on medium speed with the dough hook for 6 minutes (or 8-10 minutes by hand).  Sprinkle in bread flour if needed if it is too sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover with plastic wrap. Ferment at room temp for about 2 hours, or until the dough doubles in size.
4. Sprinkle a bit of flour on the counter and gently remove the dough from the bowl so that you degas it as little as possible. Divide the dough into 3 or more pieces. Shape the dough depending on what you desire, or turn it into rolls. Line 2 sheet pans with parchment paper. Sprinkle with semolina flour or cornmeal and transfer the dough to the pans. Mist it with cooking spray and loosely cover with plastic wrap. Let it proof for 1 hour, or until the pieces are about 1 1/2 times their original size.
5. Heat the oven to 500 with a large baking pan on the top rack and a baking stone, if using, in it while it is heating. 
6. Transfer dough to the baking stone or leave it on the sheet pan and put into the oven. Pour 1 cup hot water into the steam pan on the top rack and close the door. After 30 seconds, spray the oven walls with water and close the door. Repeat twice more at 30-second intervals. After the final spray, lower the oven to 450 and bake for 10 minutes. Check the loaves and rotate them 180 degrees, if necessary. Continue to bake for 10-15 minutes more.  The bread should sound hollow when thumped on the bottom when it is done.
7. Transfer the bread to a cooling rack and allow it to cool for at least 40 minutes before serving.

Braised Mixed Greens and Garlicky Beans on Toast
Serves 4-5, adapted from Vegetarian Suppers from Deborah Madison's Kitchen 

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, slivered
• 1 lb greens (I used 1 bunch swiss chard and 1 bunch kale), greens removed from their stems and chopped
• handful of sorrel, chopped
• sea salt and freshly ground black pepper
• 1 1/2 cups cooked beans (I used borlotti beans)
• 4-5 slices country bread
• shaved parmesan cheese

Instructions

1. Heat the oil in a large skillet. Add the onion and cook over medium-high heat, stirring occasionally. Once the onion starts to soften, after 3-4 minutes, add the garlic. Cook for one minute more, then add the greens and herbs. Season with salt.
2. As the greens cook turn, keep rotating them so that they each have an equal amount of time at the bottom of the pot. Once they've all collapsed, at 1/2 cup water or bean broth. Lower the heat and cook, partially cooked, until tender. How long this will take depends on the greens that were used.
3. When the greens are done, add the beans to heat them through. Season with salt and black pepper to taste.
4. Toast the bread. Spoon the greens and beans onto the bread. Garnish with the parmesan cheese.

Recipe: Peruvian Bean Bowl with a Red Pepper Sauce and Fried Plantains

If you, like me, are craving a dish that tastes like the tropics but will still keep you warm in this cold weather then head on over to Marcus Samuelsson's blog to check out my post on this Peruvian Bean Bowl!



Every year right before Valentine's Day, Chuao Chocolatier releases their holiday boxes and I've been lucky enough for the past few years to get to try them.  They are always filled with totally unique and amazing flavor combinations, with each piece of chocolate being more delicious than the last! 

I got to try the aphrodisiac bonbon collection this year, which was filled with such sultry flavors as: The Firecracker - chipotle caramel fudge and a touch of sea salt enrobed in popping candy and dark chocolate, Rosemary Salt Caramel - salt butter caramel infused with fresh rosemary in milk chocolate, and Sweet Passion - exotic passion fruit cooked into soft caramel in a milk chocolate heart shell, Nut and Honeylicious - almond hazelnut praline with a touch of honey in milk chocolate, Love Child - port wine-drenched strawberry in a rich dark chocolate ganache, Strawberry Seduction - sweet strawberry caramel with a touch of tangy balsamic in dark chocolate, and Spiced Cabernet Caramel - Napa Valley cabarnet caramel infused with spices in dark chocolate.



These are some seriously high quality chocolates so I would highly recommend them if you're looking to buy a special something for a special someone this year!

Recipe: Chipotle Black Bean Soup with Avocado Cream

Last night, fate threw me a surprise birthday party.  Three weeks early.

There was no cake, no streamers, no trick candles.

Just me, in my apartment.  Stress-eating cherry cordial Hershey's kisses as I watched water seep into my kitchen through the floor that adjoins the hallway.  (Not even through the space under my kitchen door, mind you, but through the walls themselves!! What is that about?)  Hoping against hope that the problem was fixed before the water reached my bedroom because, while I love the kitchen very much, it has a tile floor, whereas my bedroom has carpeting. Ugly carpeting, mind you, but carpeting that I don't particularly care to have ripped up any time soon (especially since the student housing people are just going to put in new ugly carpeting and not anything even remotely aesthetically pleasing).

Actually, I've been a bit deceiving because it wasn't really just me.  Every inhabitant of the east side of my building, on all fifteen floors, was in attendance! Apparently a main water pipe broke in the stairwell on the fifteenth floor and that's pretty much what caused all hell to break loose.  The higher up floors had it really bad. Like, three to four inches of water in their whole apartment bad.  I live on the fifth floor and have never been quite so grateful for that.

I am also grateful for the fact that it was the pipe for the sprinkler system that broke and not the one for sewage.  Because I have quite a serious number of pints of ice cream in my freezer and if it had been the latter, they would all be gone this morning. All six of them. Into my belly.

And for wet-vacs.  For obvious reasons.



Um, yeah, so the powers that be and I obviously need to have a discussion about what exactly qualifies as a "party". 

But the one thing they have been getting right lately is soup.  I've had quite a few successes recently but by far my favorite has been this chipotle black bean soup with avocado cream.  It carries quite a bit of heat, which is perfect to accompany this frigid weather we've been having, with that plop of avocado cream on top having a much appreciated cooling effect.

Unfortunately, I had finished off the batch last week because it would have been ideal for stress-slurping last night.  Lesson learned. 



One year ago...Pumpkin Cake with Caramel Pecan Pie Streusel
Two years ago...Pork and Black-Eyed Pea Chili, Mint Chocolate Cupcakes
Three years ago...Apple Blondies with Brown Sugar Frosting
Four years ago...Broccoli and Cheese Calzone, Collard Greens with Pine Nuts and Parmesan

Chipotle Black Bean Soup with Avocado Cream
Serves 4-5, adapted from Campbell's Kitchen

Ingredients

• 2 tbsp olive oil
• 4 large carrots, peeled and diced
• 2 large onions, diced
• 2 chipotle peppers in adobo, minced
• 4 cup vegetable broth
• 1 cup dried black beans, soaked overnight and cooked until tender
• 1 small ripe avocado
• 1/4 cup greek yogurt
• 2 tbsp chopped fresh cilantro
• 1 tsp lime juice

Instructions

1. Heat the oil in a 4 quart saucepan. Add the carrots and onions and cook until tender, stirring occasionally.  Add the peppers and cook for 1 minute.
2. Stir the broth and the beans into the pan and bring to a boil. Reduce the heat to low and simmer for 25 minutes.
3. In the bowl of a food processor, combine the avocado, greek yogurt, cilantro and lime juice. Pulse until smooth.  Season to taste with salt.
4. Using an immersion blender, puree about one third of the soup. Stir and season to taste with salt and black pepper.  Serve topped with the avocado cream. 

I am submitting this to Souper Sundays, hosted by Deb over at Kahakai Kitchen.

I found this recipe on the Campbell's Kitchen site, which is full of great recipe ideas that will appeal to just about any tastes and preferences.  Not only that, but the vast majority of them are made with pantry ingredients which is perfect for those of us trying to spend a little bit less money in the new year.


Presented by Campbell’s Kitchen
As part of the DailyBuzz Food Tastemaker program, I received free coupons for Campbell's products, including Swanson vegetable broth, which was used in this soup. All thoughts and opinions are my own.

Recipe: Red Velvet Macarons with Cinnamon Cream Cheese Frosting

I never really intended to be that food blogger who shoves red velvet everything into your face not only days, but weeks before the-day-that-shall-not-be-named.

But life takes funny turns sometimes.  And when red velvet macs are put in front of us the second-to-last week in January (with the promise of more buttermilk/cocoa/vinegar/red food coloring-infused treats to come)...we just have to sigh with some kind of exaggerated exasperation.  And,

{begrudgingly},

make room in our hearts bellies.

Yes, I know. What a rough life we lead.



I came this.close to not even posting these because, well, my mac shells were a little flat and many were slightly deformed because for some reason, even though I am totally proficient at making frosted cupcake swirls, lord knows I can't pipe a circle on a piece of parchment paper to save my life.  (The three that I've shown here are anomalies, to say the least.)

But then I tasted the cinnamon cream cheese frosting.

And it made me wonder just how many things in my life are frost-able. Because...I kind of want to eat it at every meal. Forever.



You get a lot of weird stares when you insist on pulling out your piping bag and making rosettes on your food before every meal, though.

Um, so I've heard.

So...just save yourself some uncomfortable ogles and make these macs. They may take a little extra effort than just spooning frosting from a bowl into your mouth.  But they're so cute and perfectly bite-sized delicious..that they're worth it.  

PS - The winner of my Brookside chocolates giveaway is sarah!  I'll be emailing you today to get your contact information!



One year ago...Creamy Carrot and Parsnip Soup, Zucchini "Meatballs" and Curry-Tomato Sauce over Polenta
Two years ago...Roasted Pumpkin, Wild Rice and White Bean Salad with a Ginger-Sunflower Seed Dressing
Three years ago...Keftedes over Greek Cinnamon-Scented Tomato Sauce with Pasta
Four years ago...Spaghetti with a Creamy Tomato and Sausage Sauce

Red Velvet Macarons with Cinnamon Cream Cheese Frosting
Makes 20-25, adapted from Tri 2 Cook

Ingredients
For the macaron shells

• 110 grams aged egg whites, room temperature
• pinch of salt
• 25 grams sugar
• 100 grams sifted almond flour
• 200 grams powdered sugar
• 1 1/2 tbsp cocoa powder
• red gel food coloring

For the frosting

• 4 tbsp butter, room temperature
• 4 oz low fat cream cheese, room temperature
• 1/2 tsp vanilla extract
• 8 oz powdered sugar
• 3/4 tsp cinnamon

Instructions

1. In a medium bowl, sift together the powdered sugar and cocoa powder. Add the sifted almond flour and whisk together.
2. Using a stand mixer, whip the egg whites and salt on medium speed until foamy.  Add in the granulated sugar and continue beating on medium high until you have glossy, medium-stiff peaks. If you pick up the beater, the egg whites shouldn't drip off.
3. Add the almond flour/sugar mixture to the egg whites. Add the gel food coloring to the tip of a rubber spatula (not much, just dunk it in the gel coloring) and use it to fold the almond flour mix into the egg whites. Fold vigorously at first, but then slower to evaluate the batter consistency. The batter should form a smooth dome if you plop a bit of it onto a plate, and not spread out into a puddle.
4. Spoon the batter into a pastry bag fitted with a 1/2-inch tip. Line cookie sheets with parchment paper and pipe batter into 1-inch circles, leaving an inch between them.
5. Let the macaron shells rest at room temperature for an hour. The shells should become dry to the touch.
6. Preheat the oven to 300. Bake the macarons for 15-20 minutes or until the shells can be pulled cleanly from the parchment paper. Let cool on the baking sheets.
7. To make the buttercream, whisk together the powdered sugar and cinnamon. Cream together the butter and cream cheese until light and fluffy. Add the vanilla extract and mix until combined. Add the sugar mixture and blend until smoothed.
8. To assemble the macarons, match the shells by size. Pipe or spoon filling onto the bottom of one macaron, then place another on top. Store in the fridge for at least 24 hours before serving.

Recipe: Pasta with Black Kale, Caramelized Onions and Parsnips {GIVEAWAY + eat.live.be}

Being alone with your thoughts in Central Park at night in 15 degree (but-feels-like-2) weather while wearing five layers of clothing and a pair of foot warmers on your hands is, well.  Interesting.

There you are on a park bench, surrounded by the coats and bags of the members of your running group, which you are supposed to be watching, blasting Nicki Minaj from your phone so that you feel less vulnerably alone (and so that any predator-like homeless people will be scared away.  Nicki is a force, people, not to be reckoned with). Just. Thinking.

Primarily you're wondering whether you hear any suspicious characters lurking around any and every corner.  Which then, of course, leads you to ponder what your mother would think if she knew where you were.  (Conclusion - she would not be pleased. Then again, neither are your toes, which are now reaching varying degrees of numb...so really, who could blame her?)

Sometimes, you really are too dedicated for your own good.

And it's quite satisfying. 




Equally as satisfying as knowing that you have this healthy.delicious pasta to come home to.  Win.

But wait, isn't that an oxymoron?, you say.  Healthy pasta?? Sounds weird.

Au contraire, mon ami.  Too often, the New Year's Resolution-haze in which we find ourselves at this time of year makes us want to throw pasta to the curb, deploring it for being "too rich", "too high carb" or "too delicious".  But, as full-blooded food lovers, do we really think such a diet is sustainable? And if not, why even bother?

I am of the mentality that it's better to make a lifestyle change than it is to adopt some kind of fad diet for a period of time.  And for me, that means all things in moderation.  Dessert and pasta included.  And truly, it's really not that hard to turn a pasta dish into something that's really good for you.

Case in point. There are three.bunches of kale in this dish.  Plus parsnips.  Plus red wine which is chock full of antioxidants.  Plus Barilla's high fiber pasta, which is good for the soul and for your intestinal health.  Yup, that's pretty much what I want in my belly.  Every night.  Now that, my friends, is a "diet" I can live with. Forever.

Barilla actually has lots of great healthy pasta varieties, such as their White Fiber, Whole Grain, Veggie-infused, and Barilla Plus, which they were so kind to send me for some sampling.  Not only that, but they were nice enough to offer a GIVEAWAY for my readers so that you all can cook up some good-for-you pasta meals as well!  Two of you will win a package with a variety of these fabulous pastas.  All you have to do to enter is leave a comment telling me what your favorite healthy pasta meal is.  I will choose a winner next Wednesday, the 30th.

For more healthy living, Eat.Live.Be. inspiration, check out Cate's, Sarah's, and Patsy's blogs today!

One year ago...Broccoli Basil Mac and Cheese
Three years ago...Slow-Roasted Beets with Buttermilk Blue Cheese, Arugula and Toasted Pecans
Four years ago...Grilled Cheese with Tomatoes and Black Olives

Pasta with Black Kale, Caramelized Onions and Parsnips
Serves 5-6, adapted from Cooking Light October 2010

Ingredients

• 2 tbsp extra virgin olive oil, divided
• 1 lb parsnips, sliced diagonally
• 2 1/2 cups sliced onion
• 1 tbsp chopped fresh thyme
• 4 garlic cloves, chopped
• 1/2 cup red wine
• 3 bunches black lacinato kale, trimmed and chopped
• 1/2 cup vegetable broth
• 12 oz uncooked penne pasta
• 1/2 cup grated parmesan cheese, divided
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Instructions

1. Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat.  Add the parsnips to the pan and cook until tender and browned, stirring occasionally, about 12 minutes. Place in a large bowl and keep warm.
2. Heat the remaining 1 tbsp olive oil in the same skillet over medium-low heat. Add the onion to the pan and cook for 20 minutes or until tender and golden brown, stirring occasionally. Stir in the thyme and garlic. Cook for 2 minutes. Add the wine and cook for 3 minutes or until liquid almost evaporates. Stir in the kale and the broth. Cook, covered, for 5 minutes or until kale is tender. Uncover and cook for 4 minutes, stirring occasionally.
3. Cook the pasta according to the package directions. Drain the pasta, reserving 3/4 cup cooking liquid. Add the drained pasta to the kale mixture. Stir in the parsnips, 1/2 cup cooking liquid, 1/4 cup parmesan, salt and pepper.  Cook for 1 minute or until heated through.  Add remaining cooking liquid, if needed. Top with remaining 1/4 cup cheese.

Recipe: Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado on Whole Wheat Sliders

So, The.Boy. and I are going to be apart for Superbowl Sunday this year.

Apparently, this is, like, a big deal.

Or something.




I'm not really that concerned except for the fact that thinking of all the cheez whiz he's probably going to eat without me there to stuff kale down his throat has me waking up at night in cold sweats.

He, on the other hand, sees it as his last possible chance (at least until next year) to convince me that staring at men running around a field and jumping on each other is a rewarding way to spend a Sunday afternoon. 
I have a feeling we are just going to have to agree to disagree.




By which I mean, I created these sliders, which are somehow both Superbowl-worthy and totally good-for-you so that I can sleep through the night knowing that something not from an aerosol can will cross his lips that afternoon.

And he is just going to have to accept the fact that I get all of my sports news from Twitter.

Totally fair.




The best thing about these sliders is that, once you make the rolls, you can stuff them with whatever you want, so they are totally adaptable to whoever you are having over on that fateful Sunday.

I, for one, loved these smoked paprika-infused sweet potato white bean patties topped with a roasted garlic sauce and avocado stuffed between those fluffy whole wheat bun halves.  But you could use regular burgers, your favorite sandwich fixins' or even have a make-your-own-slider bar, giving you less work on game day so you can actually enjoy the game.  Win/win.



Now I know that right now half of you are giving me these nervous doubtful looks that are all, like,  "Back up a second.  You want me to put yeast where and make what?!?"

But I pinky swear promise that these slider buns are so.easy. I had the dough mixed up, risen, and in the oven within an hour and fifteen minutes.   All thanks to Fleischmann's Rapid Rise Yeast.  I have used the jar version of Fleischmann's dry active yeast for years, but this rapid rise stuff is like yeast on speed.  They get the job done. In a serious way.  And they have tons of other great {easy} homemade superbowl party-friendly recipes on their baking website!  So even if you're not into the adorable delicious slider thing (weirdo), there is most certainly something there that will inspire you.

So at the end of the day, while you could certainly just go the frozen or pre-ordered food route for your fiesta...these will taste so much better than anything you can put in the microwave or order from your local sub shop.  I swear it.



One year ago...Sparkling Champagne Cupcakes
Two years ago...Braised Veal Shanks with Gremolata and Whipped Root Vegetables, Cranberry-Blueberry Pie
Three years ago...Chocolate, Cranberry and Pecan Rugelach, Texas Barbecue Sauce Pulled Pork on a Whole Wheat Bun
Four years ago...Sweet Potatoes with Honey Butter, Pork Tenderloin with Chimichurri Sauce

Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado
Makes 12 sliders, adapted from How Sweet It Is

Ingredients

• 2 large sweet potatoes
• 2 bulbs garlic
• 1 cup cannellini beans
• 2 garlic cloves, minced
• 1/3 cup panko bread crumbs
• 1/3 cup flour
• 1 large egg, lightly beaten
• 1 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• pinch of cumin
• 2-3 tbsp olive oil
• 1 avocado, sliced
• 2/3 cup greek yogurt
• 1 tsp maple syrup
• salt and pepper, to taste

Instructions

1. Preheat oven to 400.
2. Pierce potatoes all over with a fork. Wrap each in a paper towel and then microwave for 5 minutes. Flip over and cook for five minutes more. Remove from the microwave, slice in half and let cool until you can scoop out the flesh.
3. To roast the garlic, cut the top quarter off of the two bulbs of garlic. Drizzle 1 tsp olive oil over each bulb. Wrap in aluminum foil and roast in the oven for 30-40 minutes.
4. In a bowl, coarsely mash the beans with a fork. Add in the sweet potato, then mash together. Mix in the panko, flour, egg, paprika, salt, black pepper, and cumin. Place the bowl in the fridge for 15-20 minutes.
5. While the mixture is chilling, combine the greek yogurt with the roasted garlic cloves, maple syrup, and salt and pepper to taste in a food processor and pulse until pureed. 
6. Heat a large skillet over medium heat and add 2 tbsp olive oil. Remove the burger mixture from the fridge and form into 12 equal patties. Place them in the skillet once it is hot. Let them cook until they are fully set and golden on one side, about 5 minutes. Flip and cook for another 5 minutes. 
7. Assemble by topping the burger buns with the roasted garlic sauce, a burger, more sauce, and avocado slices.

Whole Wheat Slider Buns
Makes 12, adapted from Fleischmann's Yeast 

Ingredients

• 3/4 cup whole wheat flour
• 2 envelopes Fleischmann's Rapid Rise Yeast
• 2 tbsp sugar asdf
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup water
• 2 tbsp butter
• 1 - 1 1/4 cup flour 

Instructions

1. Combine whole wheat flour, undissolved yeast, sugar and salt in a large mixer bowl.  Heat milk, water and butter until very warm (120° to 130°F).  Add to flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add 1/4 cup all-purpose flour; beat 2 minutes at high speed.  Stir in enough remaining all-purpose flour to make soft dough.  Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Cover; let rest 10 minutes.
2. Divide dough into 12 equal pieces; shape into balls.  Place in greased 8 or 9-inch square pan.  Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
3. Bake in preheated 375°F oven for 15 to 20 minutes or until done.  Remove from pan; cool on wire rack. 

I participated in a campaign on behalf of Mom Central Consulting for ACH. I received a promotional item as a thank-you for participating.

Recipe: Meyer Lemon Ice Cream {GIVEAWAY}

Not to be melodramatic or anything, but Meyer lemons are.my.life.

By which I mean I impulse-bought two big bags of them around Christmas when I had five million other things to think about, none of which included spending my days and nights pondering their fate. 

And so now I've been making up for lost time.



It's hard stuff deciding the fate of these sweet-sour orbs of sunshine.

You want to make sure that you use each and every one of them to the best of your ability.  And then at the same time you don't want to use them at all because what will perfume your kitchen with their intoxicating scent once they're gone?



And to top it all off, at least once a day, your boyfriend feels that it is his manly duty to inform you that he doesn't believe that Meyer lemons exist.  Never mind that you shove one into his nose at least twelve times a week so that he can smell how different they are from run-of-the-mill Eureka lemons.  Or that they are actually more of an orange-yellow than a pale yellow (and duh, if they're different colors they must be different fruits!).  Or that he should just believe you because you actually know things about food whereas he still thinks that red delicious and granny smith apples are the only two varieties out there. (Blech.)

Talk about an emotional roller coaster.

And then, just as I was thinking that ice cream would be just the thing to calm my stressed-out nerves.  It hit me.

Meyer.Lemon.Ice.Cream.

Oh.  Yes.



Thankfully, the Bi-Rite creamery cookbook had all the kinks worked out for me, and the end result was a creamy sweet-with-a-hint-of-tang ice cream dream.  So good, in fact, that now I spend almost all of my waking moments thinking about the despair that's going to befall me once the quart is gone.  While the rest of the time I sneak spoonfuls of it from the freezer.  Sigh. Yup, it's a tough life.

GIVEAWAY
Some of you may be asking, "Joanne! Whatever are those little chocolatey-delicious spheres that you topped your ice cream with??" 

Well, I'm so glad you asked.

The Hershey Company recently launched their new Brookside Chocolate Collection which pairs a delicious dark chocolate with various exotic fruit juice pieces such as pomegranates, goji berries, and acai berries.  I was lucky enough to receive a tasting kit with these flavors and so in addition to just grabbing handfuls of them every time I passed my kitchen table, I also used them as a topping for this ice cream.  They were a match made in heaven.

The kind folks over at Hershey have been generous enough to also offer a tasting kit to one of you guys!  All you have to do to enter is leave a comment telling me what your favorite way to eat chocolate is.  Also leave me a way to contact you if you are not a blogger.  The giveaway will run until next Friday, January 25th!    

Also on a fun note, I recently made a cooking video for Whole Foods featuring one of their products that's going to be on sale this week!  You can check it out here!



One year ago...Poached Eggs in Tomato Sauce with Chickpeas, Feta and Swiss Chard and Quinoa, Fennel and Pomegranate Salad
Two years ago...Pasta with Ruby Chard and Cranberries
Four years ago...Brown Rice with Lime, Cilantro and Jalapeno

Meyer Lemon Ice Cream
Makes about 1 quart, adapted from Sweet Cream and Sugar Cones

Ingredients
For the curd

• 3 Meyer lemons
• 7 large egg yolks
• 3/4 cup sugar

For the ice cream

• 5 large egg yolks
• 1/2 cup sugar
• 1 3/4 cups heavy cream
• 3/4 cup 1% or 2% milk
• 1/4 tsp kosher salt

Instructions

1. To make the lemon curd, put about 2 inches of water in the bottom of a double boiler or a medium saucepan and bring to a simmer over medium-high heat. 
2. Finely grate the zest from the lemons into the top of the double boiler or the non-reactive bowl you will be using to make your curd.  There should be about 3 tbsp. Juice the lemons and measure out 1/2 cup juice. 
3. Whisk the yolks into the zest and then whisk in the 3/4 cup sugar. Add the lemon juice and whisk to blend. Put the double boiler insert or bowl over but not touching the simmering water. Cook, whisking frequently, until the mixture is thick and pudding-like, about 10 minutes. 
4. When the curd has thickened, remove from the heat and pour through a fine-mesh strainer into a bowl. Lay plastic wrap directly on the surface of the curd and refrigerate until completely chilled, about 2 hours.
5. Meanwhile, make the ice cream base. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half the sugar. Set aside.
6. In a heavy nonreactive saucepan, combine the cream, milk, salt, and the remaining sugar. Put the pan over medium high heat. When the mixture approaches a simmer, reduce the heat to medium.
7. Carefully scoop about 1/2 cup of the hot cream mixture and add it to the bowl with the egg yolks, whisking them constantly. Repeat with another 1/2 cup of hot cream. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
8. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula and holds a clear path when you run your finger across the spatula, 1-2 minutes longer.
9. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath. Use the spatula to stir the base occasionally until it is cool. Remove the container from the ice-water bath. Cover it with plastic wrap and refrigerate for at least 2 hours or overnight.
10. Once the curd and the ice cream base are thoroughly cooled, put 3/4 cup of the lemon curd in a medium bowl. Whisk in the chilled base a little at a time until smooth. 
11. Freeze in your ice cream maker according to the manufacturer's directions. Enjoy right away or allow to firm up in the freezer for at least 4 hours.

Recipe: Flatbread Pizza with Broccoli Rabe and Ricotta {eat.live.be}

Guys, I made it out just in time.

Just this past Friday, the New York Times declared courtship to be dead.  Murdered, in fact, by the rise of social media, the unfortunately venerated text message, and *ugh* "hanging out".  I mean, why commit to dinner and a movie when you can text a girl at the last minute to meet you (and your friends) for a drink that maybe hopefully will turn into tequila shots and casual sex.  A boy can dream, right?

Cue post traumatic dating disorder panic attack. Now.

Really, I'm getting stressed out just remembering.



And don't even try to tell me that the girls want it this way too. 

Maybe that's what they say to the boys because they think that if they hang in there long enough and pretend they're SoOoOoOoO into it the casual sex will turn into relationship sex, and a night at a bar (where they paid for their own drinks, mind you) will turn into dinner at a mediocre restaurant that maybe the guy will at least pay for half of. Yup, this is apparently what we aspire to ladies.

But no matter how much a girl tries to pretend that she's the totally cool, not needy woman of every guy's dream...she totally wants the guy to call her on the phone just to say hi and ask how her day was. And vomits a little every time he texts her at 11:45pm saying, "hey, is anything fun going on tonight?".  Which is really code for, "hey, maybe we can do something fun in.your.bed tonight".  Gross.

So, yeah.  This really bothers me, obviously.

Maybe because I was that girl who was caught up in that dating game.  Maybe because even though I am strong and smart and have so many things going for me, I was too afraid of being turned down to stand up for what I deserved.  And it bothers me.  A lot.

Why, as women, are we programmed to do this?  Why don't we ever feel like we are entitled to ask for more?



I got lucky and against all odds met someone on a dating website who actually wanted to date me.  Like, real dates. At restaurants.  Someone who, after two and a half months of dating, when I informed him that I was allergic to late-night text messages and so he had to call me every night at a reasonable hour...agreed.  Someone who brought up the idea of us being monogamous first.  Without even the least bit of prodding from me.

But I can tell you from MUCH experience that he is a rare breed.  And my point in all of this is, we deserve more. And we shouldn't be afraid to ask for it.

This Eat.Live.Be. message has been brought to you today by Stonefire Naan who showed me that I deserve more out of my quick-and-dirty pizza crusts.  And that their flatbreads were willing to give it to me.

I know lots of people love pitas or tortillas as ready-made crusts but, I'll be honest...after a few minutes in the oven these have the texture and flavor of cardboard. Seriously not appealing.  So for the longest time, when I had a craving for pizza I just sucked it up and made my own dough.  Which is awesome when you have the time to let it rise, but when you don't....well, it's not pretty.

Enter the flatbreads from Stonefire Naan which are the solution to all of my spur-of-the-moment pizza craving problems.  Once heated, they end up with a crusty bottom topped with a layer of fluffy dough.  And the flavor is spot-on addictive.  Easy peasy pizza perfection.

I topped my pizza with a layer of creamy delicious ricotta and broccoli rabe that had been sauteed with olive oil, garlic, and a pinch of red pepper flakes.   This is what "settling" absolutely does not look like, I'll tell you that much.  Rather, it was pretty much exactly what I wanted.  And what more could a girl ask for?

Disclaimer: I was sent Stonefire Naan flatbreads for free, however my thoughts and opinions on how delicious they are, are all my own.  They have a lot of fun events and promotions going on on their facebook page so be sure to check it out!



One year ago...Green Goddess Enchiladas
Two years ago...Cookie Dough Truffles
Three years ago...Salmon Fish Stew, Brazilian Style
Four years ago...Salmon with Lemon, Rosemary and Capers

Flatbread Pizza with Broccoli Rabe and Ricotta
Makes 3 flatbread pizzas, adapted from My Pizza

Ingredients

• 1 bunch broccoli rabe
• fine sea salt
• 1 1/2 tbsp olive oil
• 2 large garlic cloves, sliced 1/8-inch thick 
• red pepper flakes
• 3 flatbreads
• 3/4 cup part-skim ricotta
• coarsely ground black pepper

Instructions

1. Preheat oven to 400.
2. Trim and discard any discolored or wilted leaves and trim tough stems from the broccoli rabe and rinse it.  Cut into 2-inch pieces.
3. Bring a medium saucepan of salted water to a boil. Meanwhile, fill a medium bowl with ice and cold water and have it waiting on a work surface. Blanch the broccoli rabe in the boiling water for about 20 seconds, until bright green. Transfer it immediately to the ice bath to halt the cooking. Drain, pat it dry, and set aside.
4. Heat 1 tbsp of the oil in a saucepan. Add the sliced garlic and a pinch of chili flakes and cook for 30 seconds. Add the broccoli rabe to the pan.  Cook, shaking the pan continuously for about a minute. Season to taste with salt and pepper.
5. Spread 1/4 cup ricotta over each of the flatbreads. Top each with 1/3 of the broccoli rabe. Place on a silpat or parchment-lined baking sheet. Bake for 10 minutes or until flatbread is starting to crisp up.

Recipe: Brown Butter Snickerdoodles and Pumpkin with Tomato Sauce, Cocoa, and Pepitas...For A Virtual Bridal Shower!

I'm reaching that stage in my life when everyone I know (okay....really just everyone The.Boy. knows) is either getting married or having babies.

This summer, to be precise. All within three months of each other.  Two, in fact, in one weekend.  One of which I may or may not have offered to bake the wedding cake for (though thank the lord the bride decided to go with someone more professional/less emotionally involved...I would have done it but that would have been one insane weekend).

And while I'm definitely excited for all the real life bridal showers that are to come, I'm so happy to kick off this year of "I do's" with a virtual shower for one of my favorite bloggers - Christina of Dessert For Two!

I first met Christina in November of 2011 at the Foodbuzz Festival and she is one of the most down-to-earth, sweetest bloggers I have ever met.

(Plus, she's getting married in cowboy boots. How rockstar is that?)

I am so incredibly happy for Christina and wish her and the future Mr. DessertForTwo all the love in the world.  She so very much deserves it.

To celebrate, I made her these brown butter snickerdoodles, which are revelatory.  As if snickerdoodles weren't pretty darn amazing to begin with, you add to them the nutty addictive flavor of browned butter, and they turn into something truly divine.

Want to see what everyone else brought to the party?  Check out these delicious treats!
Strawberry Macarons from Krissy
White Wedding Cake Cupcakes from Julie
Mini  “I Do”-nuts from Tara
Moon Pie Cake from Madison
Whiskey Walnut Blondies from Jenna
Brown Butter Snickerdoodles from Joanne
Lemon Cupcakes with Sweet Tea Frosting from Kristan
Chocolate Covered Cheerios from Shelly
Mini Coconut Cream Pies from Megan
Sweet and Salty Party Cookies from Lauren



And because I always feel like I should come to a party with both a sweet and a savory option, I'm also bringing along this pumpkin with tomato sauce, cocoa, and pepitas.




I'm pretty much a sucker for any savory dish that incorporates chocolate and cinnamon (i.e. mole`) and while I was under the impression that my taste buds were just weird that way, even The.Boy. liked this so I think it's definitely party-worthy.

And seriously...who doesn't want to eat chocolate for dinner?  And have it count as health food?

Win/Win. 



So again, I just want to give a major CONGRATULATIONS to Christina!!  I heart you. Big time.



This is also, *tear*, the TWELFTH week of the 12 Weeks of Winter Squash that Heather and I have been hosting!!  These twelve weeks absolutely flew by for me and I'm kinda already counting down the days until next year's twelve weeks. But not to fear, there will still be winter squash featured around these parts until I become overrun with rhubarb and asparagus in the spring. If you've cooked anything with winter squash this week, then feel free to link up!!


Pumpkin with Tomato Sauce, Cocoa and Pepitas
Serves 4-6, adapted from How To Cook Everything Vegetarian

Ingredients

• 2 tbsp olive oil, divided
• 2 lb pumpkin or 1 butternut squash, peeled, seeded and cut into large chunks
• salt and freshly ground black pepper
• 1 large onion, chpped
• 2 tbsp minced garlic
• 1 serrano chili, minced
• 1/2 cup red wine, veggie broth, or water
• 28 oz canned diced tomatoes
• 1 cup pumpkin seeds
• 1/4 cup unsweetened cocoa powder
• 1 tsp cinnamon
• 1/2 tsp sugar
• 1 tsp chipotle chili powder
• cilantro, for garnish

Instructions

1. Preheat the oven to 450.  Toss the pumpkin/squash cubes with 1 tbsp olive oil and salt and pepper to taste. Spread on a parchment-lined baking sheet and bake for 30-40 minutes or until squash is fork-tender.
2. Put 1 tbsp olive oil in a deep Dutch oven or other pot with a tight-fitting lid and heat over medium heat. Add the onion, garlic and chile. Cook, stirring frequently, until softened, about 3 minutes.
3. Pour in the wine, scraping up any browned bits from the bottom of the pan. Let the liquid boil off for a few minutes and thicken, then stir in the tomatoes. Bring to a boil, then lower the heat a bit so it bubbles along. Cook, stirring occasionally, until it thickens, about 10 minutes. 
4. Return the pumpkin to the pot and let the mixture come back to a boil. Cover and turn the heat to low. Cook, stirring once or twice, until the sauce has thickened even more and the pumpkin is tender but not mushy, about 10 minutes. 
5. While the pumpkin is cooking, toast 1 cup pumpkin seeds, tossing until golden. 
6. Stir the pumpkin seeds into the squash/tomato sauce along with the cocoa powder and ground cinnamon. Add in the sugar and chipotle chili powder. Season to taste with salt and pepper. Garnish with cilantro.  I served this over a bed of quinoa!

Brown Butter Snickerdoodles
Makes about 2 dozen, adapted from Baked Elements

Ingredients

• 8 oz unsalted butter, cut into 1/2-inch cubes
• 2 3/4 cups all purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1 tbsp plus 2 tsp cinnamon, divided
• 1/2 tsp salt
• 2 large eggs
• 1 tbsp whole milk
• 1 cup plus 3 tbsp sugar, divided
• 1/2 cup firmly packed light brown sugar

Instructions

1. In a medium skillet, melt the butter over medium heat swirling the pan occasionally, until the foam subsides and the butter turns nut brown, 8-10 minutes. Pour the browned butter into the bowl of a standing mixer fitted with a paddle attachment. Beat the butter on medium-low speed to release the heat and bring it to room temperature, about 5-7 minutes.
2. In a large bowl, sift together the flour, cream of tartar, baking soda, 1 tsp of hte cinnamon and the salt.
3. In a small bowl, combine the eggs and milk and whisk lightly.
4. Once the butter is cooled, turn off the mixer. Add 1 cup of the sugar to the mix and the brown sugar, and beat on medium speed for 2 minutes. Scrape down the sides and bottom of the bowl and beat again for a few seconds. Turn the mixer to low and stream in the egg mixture. Continue beating on medium speed until thoroughly combined, 30-45 seconds.
5. Add the flour mixture in three parts, beating after each addition for 10-15 seconds or until just barely incorporated. Scrape down the sides of the bowl and gather the dough into a mound in the middle. Cover the bowl and refrigerate for at least 1 hour or overnight.
6. Preheat the oven to 400. Line two baking sheets with parchment paper.
7. In a wide-mouthed bowl, stir together the remaining 3 tbsp sugar and 1 tbsp plus 1 tsp cinnamon.
8. Using a medium cookie scoop, scoop the dough into 2-tbsp balls and roll the balls in the cinnamon sugar mixture. Place the cookies about 1 1/2 inches apart on the prepared baking sheets and bake for about 10 minutes, rotating the pan halfway through the baking time, until teh cookies are cracked and the fissures are set.
9. Set the pans on wire racks to cool for 10 minutes. Use a spatula to transfer the cookies to the racks to cool completely.