harissa ravioli

I can’t remember the last time I ate broccoli. When I was a teenager, I developed a broccoli allergy and have since stayed far, far away. It actually used to be one of my favorite veggies, but my body says no. I don’t break out in hives or anything, I just feel like I want to die after I eat it, so much so that I avoid anything that resembles broccoli, including broccolini and broccoli rabe.

When I saw Heidi’s recipe for harissa ravioli with brocolli, I began to think twice about my ways. I love harissa. Harissa is a chili paste used commonly in North African cuisine and any excuse to use it is a good one. I wouldn’t dare eat broccoli, but I thought maybe I could handle a little broccolini or broccoli rabe. Why not live a bit dangerously?

I survived the broccolini. As a matter of fact I loved it. I’m not sure what came over me, but I was feeling pretty bold and decided to cook some broccoli rabe. Oh, dear. What a mistake. I was laid up on the couch, dying for almost four hours. After drinking two glasses of 7-up and even resorting to Pepto, I made an executive decision and puked my brains out (sorry, tmi). If you ask me, no vegetable is worth that kind of drama.

But I’m glad I got all of that settled. Broccoli and broccoli rabe remain on the Do Not Eat list. But luckily for me, the broccolini gates have opened and I can throw it in this great pasta dish. The ravioli is really just a blank canvas for all of the layers of flavor here – spicy, lemony harissa oil, salty black olives, crunchy pepitas, tangy feta with really nice texture from toasted pepitas and broccolini. It’s a nice way to incorporate veggies into a meal, and the whole thing comes together in a snap. It’s an ideal weeknight meal.

harissa ravioli

from Super Natural Everyday by Heidi Swanson

serves 4

1 clove garlic, smashed

1/4 teaspoon fine grain sea salt

2 tablespoons fresh lemon juice

2 tablespoons harissa

1/4 cup extra-virgin olive oil

12 ounces fresh or frozen cheese-stuffed ravioli or tortellini

8 ounces broccoli florets or broccolini, trimmed into bite-size pieces 

1/4 cup pepitas, toasted

scant 1/4 cup crumbled feta

5 or 6 black oil-cured olives, pitted and torn into pieces

Bring a large pot of water to boil. In the meantime, sprinkle the smashed garlic with the sea salt and shop into a paste. Transfer it to a small bowl and stir in the lemon juice, harissa, and olive oil. Taste and add more salt if needed. Set aside.

When the water boils, salt it generously, add the ravioli, and boil until they are cooked through, about 1-2 minutes (they will float to the top). About 30 seconds before the ravioli have finished cooking, add the broccoli to the pot, boil for the remaining time, then drain.

Transfer the ravioli and broccoli to a large mixing bowl. Toss with a couple spoonfuls of harrissa oil and most of the pepitas.  Taste and add salt if needed. Turn out onto a serving platter and top with more harissa oil, the remaining pepitas, the feta, and olives.

vanilla chia pudding

Okay people. We’re going there. If you were hoping for something decadent, come back in a week or two. This recipe can be filed under healthy. Or wholesome.

What we have here is chia pudding. Chia? Yes, like ch-ch-ch-chia. Chia seeds have become popular in the way that flax and hemp seeds are. They’re rich in antioxidants and omega-3s. I am definitely a fan of flax seed, but I never quite got around to trying chia seed. But then I landed on this recipe for vanilla chia pudding while flipping through the January issue of Martha. Something about it was very intriguing. Perhaps because it was described as being like rice pudding, and I do love rice pudding. I decided to give it a whirl.

There are plenty of good things in this pudding – it has a homemade cashew milk base, it’s sweetened with dates and maple syrup, and contains a little bit of coconut butter for richness. The chia seeds actually have a very tapioca-like texture, which I rather enjoy. And the berries on top are perfect, adding a pop of color and a brightness in flavor.

I will warn you now that this pudding is not for everybody. But if you’re looking for a healthy dessert or you just want to try something new, then you might just love it. It’s not necessarily something I would serve while entertaining. I would, however, share it with friends who are being conscious about their diets but still want to satisfy their sweet tooth. I plan on making it again and again.

vanilla chia pudding

from Amy Chaplin via Martha Stewart Living

serves 6-8

1/2 cup chia seeds(available at healthfood stores and on-line)

1 vanilla bean, split and seeds scraped, pod reserved

1 cup cashews, soaked in filtered water for 2 hours to overnight

4 cups filtered water

7 medjool dates, pitted

pinch of sea salt

1/4 teaspoon ground cinnamon

2 tablespoons coconut butter

4 teaspoons pure vanilla extract

2 cups mixed berries

3/4 cup maple syrup for drizzling

Place the chia seeds and vanilla pod in a medium mixing bowl. Set aside.

Drain the cashews and rinse well. Transfer the cashews, filtered water, dates, salt, cinnamon, coconut butter, vanilla extract and vanilla seeds to a blender. Blend on high for 2 minutes. Pour the cashew mixture into the bowl with the chia seeds and vanilla pod. Whisk well. Let the mixture stand for 10-15 minutes, whisking frequently to prevent clumping.Refrigerate until cold, about 3 hours.

To serve: Discard the vanilla pod. Whisk the pudding and divide among bowls. Top with berries and drizzle with maple syrup.

garlic pea shoots

While I was running errands the other day, I couldn’t figure out why I felt like I was hungover. I hadn’t had a drop of alcohol since New Year’s Eve. But when I got home and threw myself on the couch, I realized it was because I had picked up the bug my sister had during the holidays. Ugh. Isn’t it funny how you forget what being sick feels like when you haven’t been sick in a while? Why is my head pounding? Why does my entirebodyache? Why does my throat feel sooo scratchy? Hmmm…

When I’m under the weather, there isn’t much I really want to eat due to my taste buds going whacky. But for whatever reason, I couldn’t stop thinking about greens. I took that as a sign that my body needed veggies. So I headed to the farmers’ market. But in my haze of sickness I found myself driving towards New Chinatown instead and ended up at one of the markets there. I knew exactly what I wanted.

I headed straight for the produce aisle and picked out a bag of pea shoots. I love pretty much all Chinese greens, but pea shoots (dou miao) are most definitely my fave. When sautéed they are something like spinach, but with a little more body, a bit more texture and crunch.

This is the kind of thing you want to eat at the start of the new year – simple, healthy, fresh, green. Pea shoots are a great alternative to your usual sautéed greens. They are very nice over a bowl of steamed rice or alongside fish or shrimp or chicken. I’ll be eating lots of them this season.

garlic pea shoots

serves 2-4

1 pound pea shoots, washed

3 tablespoons grapeseed oil (any mild flavor oil is fine)

3-4 cloves garlic, smashed then chopped

1/2-inch nub of ginger, peeled and minced

1 tablespoon soy sauce

ground white pepper

In a large saute pan or wok, heat oil over medium-high heat. When the oil is hot and shiny looking, add the garlic and shake the pan constantly to cook until softened and barely golden.

Add the ginger and cook for another minute, being careful not to burn the garlic. Add the pea shoots to the pan and toss in the oil and garlic to coat thoroughly. Cook for about 1 minute, stirring frequently so that the greens wilt evenly. Add soy sauce and white pepper to taste and serve immediately.

chicken liver pâté and 2011 favorites

There were so many things I meant to do before the end of 2011. Like seriously clean my house. And buy a day planner. And share my list of favorites from the year.

Instead, there were birthdays to celebrate, frantic shoe shopping, cocktails, and lots and lots of friends – old friends, new friends, some staying a while and some just passing through. It was pretty glorious, those last few days of 2011. And before I knew it, I was wearing sequins and we were ringing in the new year.

It seems wrong to share something so decadent after such a celebratory week, especially since I had intended on posting this before the year’s end. But sometimes you’ve just gotta do what you’ve gotta do.

Allow me to present to you this chicken liver pâté, or what I like to refer to as meat butter. I have a weakness for pâté. I am known to order it as my main course at restaurants – and not share. I especially enjoyed this pâté, rich and smooth with hints of thyme and a whisper of Calvados.

This was my first time making pâté and it was surprisingly simple to throw together. A pound of sauteed chicken livers pureed with a pound of butter and topped with a little Riesling gelée. It really is the perfect start to any meal (and even better with a glass of wine). I had a little smear of pâté on toast for breakfast almost everyday for a week. Insanely indulgent. Don’t judge.

Speaking of indulging, I just can’t resist. Here are a few of my favorites from 2011:

Bill Cunningham New York – I think this was one of the best things to happen to me. Ever. I could watch this documentary over and over again. Bill Cunningham, well into his eighties, riding his bicycle all over Manhattan, all for the love of fashion. And he still shoots film with an old 35mm Nikon. What a wonderful spirit Mr. Cunningham is. I just want to hug him.

Feist Metals – This took a minute to grow on me, but after I saw her perform live, it stuck. It is such a departure from The Reminder; a bit darker, heartbreakingly  honest at times. One of my favorite voices.

Patti Smith Just Kids – I gave this to my oldest friend for his thirtieth birthday, and immediately got my own copy. New York. 1970′s. Love. Music. Friendship. Magic.

A Night with Broken Social Scene, San Francisco, CA – I bought tickets to this show not knowing that the band had announced an indefinite hiatus and that it was to be their last show ever in North America. No opening band. Two and a half hours of non-stop BSS. It was the best show I’ve ever been to. I had to go home and cry afterwards.

The Boulevardier – Bourbon, Campari and sweet vermouth. If you had asked me ten years ago I would have said no way. It’s like the bitter, orange-scented cousin of the Manhattan. I know I’ve mentioned it before, but this really was the drink of choice in 2011. Plus, I’m really enjoying the videos that these guys have been making.

M83 Hurry Up, We’re Dreaming - This has been playing on a loop for a couple of weeks now and I can’t get enough of it. Really good synth-heavy, shoe-gazey, and acoustic tracks. “Midnight City” alone is so grand. I’ll always remember blasting it in my car on my way to Sausalito on New Years Eve.

Goodbye, 2011! Benvenuto, 2012!

chicken liver pâté with riesling-thyme gelée

from Bon Appetit

makes 3 cups

1 pound chicken livers, cleaned

4 cups milk, divided

1 pound (4 sticks) unsalted butter, room temperature, divided

3 tablespoons finely chopped shallots

3 sprigs thyme, plus more for garnish

2 tablespoons Calvados (apple brandy)

2 teaspoons kosher salt, plus more

1/2 teaspoon freshly ground black pepper

1 tablespoon unflavored gelatin

2 teaspoons sugar

3/4 cup sweet (Auslese) Riesling

sliced baguette

unsalted butter, melted

Mellow the flavor of the chicken livers by placing them in a glass bowl with 2 cups milk. Cover; chill for 2 hours. Drain; discard milk. Return livers to same bowl, add the remaining 2 cups milk, cover, and chill for 2 more hours (or overnight). Drain; discard milk and rinse livers. Pat dry with paper towels.

Set a fine-mesh strainer over a medium bowl; set aside. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add shallots and thyme and cook, stirring occasionally, until shallots are very soft, about 10 minutes. Add livers, increase heat to medium, and cook, turning once, until livers are firm but still pink inside, about 4 minutes. Remove pan from heat and stir in Calvados. Return to heat; cook until Calvados is reduced by half, about 30 seconds. Discard thyme.

Transfer liver mixture to a food processor; add 2 teaspoons salt and pepper. Process until smooth. With processor running, add remaining butter by tablespoonfuls until all butter is incorporated. Transfer mousse to prepared strainer. Using a rubber spatula, press mousse through strainer. Rinse and dry strainer, then strain mousse again, discarding solids in strainer. Divide among small jars or bowls. Chill until firm, 1–2 hours.

Place 1/4 cup water in a medium microwave-safe bowl. Sprinkle gelatin over water and let stand until softened, about 10 minutes. Microwave gelatin mixture until gelatin dissolves and mixture becomes clear, about 30 seconds. Add sugar; stir until dissolved. Stir in wine. Spoon gelée over mousse in jars, forming a 1/4″ layer (not all gelée may be used). Top each jar with thyme sprigs or leaves, if desired. Cover with plastic wrap and refrigerate until gelée is set, about 1 hour.

Preheat oven to 450°F. Arrange baguette slices on a rimmed baking sheet. Brush with melted butter. Bake until golden brown, about 5 minutes.

Let mousse soften slightly at room temperature for 30 minutes before serving with toasts.

vanilla quince jam

As of today, just one day until Christmas, I have made 2 pounds of granola, canned 18 jars of apple butter, and individually wrapped 64 salted caramels for the holidays. And it’s only just begun.

There are pies to be made. A playlist is in the works. Did I mention that I have yet to wrap a single gift?

The one thing I did manage to take care of in advance was preserving. I’ve decided that preserves are my gift of choice this year. I am 100% ready to distribute some jam. If you’re looking for last minute gift ideas, I’ve got just the thing for you.

Quince jam. Quince has become one of those things I’ve become obsessed with in recent years. It started with the quince paste, otherwise known as membrillo, that I used to buy from the cheese section at Bi-Rite market. It was such a great addition to any cheese plate; I was inspired me to make my own.

I’ll never forget the first time I bought quince. It was just days before Christmas and I had planned to make membrillo. I woke up Christmas Eve morning, ready to make quince paste only to discover that my bag of quince was nowhere to be found. Because someone, who shall remain unnamed, had mistaken my bruised quince for rotting fruit and threw them away. A tantrum ensued, followed by a begrudged trek out to Rainbow Grocery to buy more quince (for some reason, Berkeley Bowl had stopped carrying quince that Christmas). It was a rough scene that Christmas Eve morning. But the membrillo was a hit.

This year, instead of making membrillo, I thought I’d make quince jam since it’s easier to divvy up. As it cooks, the pale flesh of the quince becomes a gorgeous rosy color and fills your kitchen with the most incredible aroma – sweet, amazingly floral, a hint of citrus. As with most jams, this particular jam is really nice spread on toast, but it’s even better with a thin slice of manchego. And if you really feel like living on the edge this holiday season, you can slather it on one side of a grilled cheese sandwich. Merriest of holidays to you and yours!

vanilla quince jam

adapted from Simply Recipes

makes about 5 half pints

6 cups packed, grated quince, (discard cores, leave peel on), about 2 lbs of quince (about 5 quince)

4-1/4 cups water

1/4 cup lemon juice

1 Tbsp lemon zest

1 vanilla bean, split

4 cups sugar

Prepare the quince by washing and cutting in half. Working around the core, grate the quince flesh (including the peel) with a cheese grater, until you have about 6 cups of grated quince.

Put water in a large, wide, thick-bottomed saucepan (6-8 quarts) and bring to a boil. Add the grated quince, lemon juice and lemon. Reduce heat and simmer until the quince is soft, about 10 minutes.

Remove from heat and carefully ladle the quince into a food mill to puree. Return the processed quince to the saucepan.

Add the sugar and vanilla bean and bring to a boil again. Stir to dissolve all of the sugar. Lower the heat to medium high. Cook uncovered, stirring occasionally until quince jam turns pink and thickens to desired consistency, about 30-50 minutes.

Fill your your biggest, deepest pot with water and bring to a rolling boil. The water level will need to cover the jars.

Ladle into hot, sterilized canning jars* and seal. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. Place a dry lid on each jar and close tightly.

To sterilize the jars, rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.

Using tongs place each of the jars in the boiling water and boil for 10 minutes. Remove jars and leave undisturbed for at least 8 hours.

rugelach

It’s about to be a factory of sweets up in this joint. I’m making my list and checking it twice. And I’m getting excited.

These rugelach are most definitely adding to the excitement. Whenever I go to New York, I make sure I get my fill of rugelach. And for whatever reason, I pretty much only eat them when I’m in New York. Until this past weekend.

The original plan was to make a chocolate babka. But I was reviewing recipes and they all involved several hours from start to finish, as most yeast doughs do. This usually is not a deterrent for me, but my hours are precious these days and I just couldn’t commit to such a lengthy project.

And then this rugelach recipe winked at me. And I just knew. I love it when a new recipe works out perfectly, no mishaps, no funny business.

If you’ve never had rugelach, you’re in for a treat. They’re sort of a cookie-pastry hybrid; tender, flaky cream cheese dough, filled with preserves and nuts and cinnamon-sugar and rolled into little cresents. As they bake, the sugar mixture melts into the preserves, which become a little bit sticky and caramelized and the dough puffs around it. And since they’re not terribly sweet, they are dangerously easy to eat.

rugelach

from Sarabeth’s Bakery: From My Hands to Yours by Sarabeth Levine

makes 36 cookies

16 tablespoons unsalted butter (2 sticks), room temperature, cut into 1/2-inch cubes 

8 ounces cream cheese, softened, cut into 1/2-inch cubes

2 tablespoons sugar

1/2 teaspoon vanilla extract

1/8 teaspoon fine sea salt

2-1/4 cups unbleached all-purpose flour

1/2 cup raspberry or apricot preserves, or a mixture of the two

1/4 cup (1 ounce) finely chopped walnuts

1 tablespoon granulated sugar

1 tablespoon light brown sugar

1/2 teaspoon Dutch-processed cocoa powder

1/2 teaspoon ground cinnamon

confectioner’s sugar, for dusting

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed until evenly combined, stopping the mixer once or twice  to scrape down the sides and bottom of the bowl, about 2 minutes. Beat in 2 tablespoons of sugar, vanilla, and salt. Reduce the speed to low. Add 1-1/4 cups of the flour and mix just until incorporated, then repeat with the remaining 1 cup of lfour. Do not overmix.

Turn out the dough onto a lightly floured work surface. Flour your hands and gently knead to be sure that the ingredients are evenly distributed, about 10 seconds. Divide the dough into thirds. Shape each portion into a 1-inch thick disk and wrap each in plastic wrap. Refrigerate until chilled and firm, about 2 hours.

To make the filling, combine the walnuts, 1 tablespoon granulated sugar, brown sugar, cocoa, and cinnamon in a small bowl; set aside.

Position the racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper.

Working with one disk of dough at a time, unwrap and place on a lightly floured work surface. Sprinkle the top of the dough with flour, and roll out into a 13-inch-diameter circle. Using a small offset metal spatula, spread with about 2 tablespoons of the preserves, leaving a 2-inch diameter space in the center of the dough, and a 1-inch border around the edge. Sprinkle the jam with about 2 tablespoons of the sugar mixture. Using a sharp pizza wheel or large knife, cut the dough into quarters, then cut each quarter into 3 wedges, to give a total of 12 wedges. One at a time, starting at the wide end, fold the corners in about 1/4-inch and then roll up. Do not roll the rugelach too tightly or the filling will ooze out. Wipe your fingers clean after rolling each rugelach to avoid getting jam on the outside of the cookies. Place each rugelach on the pans about 1-inch apart, with the point of each facing down. Curve the ends of the rugelach slightly toward the center to make a crescent. Repeat this process with the other two disks of dough.

Bake until lightly browned, about 30 minutes. Cool completely on the pans. The cookies can be stored in an airtight container for up to 5 days. Just before serving, sift with confectioners’ sugar.

peanut butter and jelly thumbprint cookies

And so it begins. ‘Tis the season for goodies. Are you ready?

I’ve been obsessed with Concord grape jam since I made my first batch last month. And I’ve been wanting to do something with it other than just smother it on top of peanut butter and saltines.

And then I figured it out – peanut butter and jelly thumbprint cookies. How could you not love the idea of peanut butter cookies with a well of your favorite jam in the center?

These are peanut butter and jelly love. And if you’re more of a peanut butter and chocolate person, you could swap out the jam for a little ganache or chocolate frosting. Santa will approve either way.

peanut butter and jelly thumbprint cookies

from Martha Stewart Living

makes about 40 cookies

1-1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup smooth peanut butter

4 ounces (1 stick) unsalted butter, softened

1/3 cup packed light-brown sugar

1/3 cup granulated sugar, plus more for rolling

1 large egg

1 teaspoon pure vanilla extract

1/2 cup jam (grape or seedless raspberry are favorites)

Preheat oven to 350°F. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.

Using a small (1 tablespoon) ice cream scoop, scoop dough and form into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2 inches apart.

Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.

Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. Cookies can be stored in an airtight container in a single layer for up to 1 week.

maple yam-ginger pie

I thought I’d sneak in one more post before Thanksgiving, just in case you still need a recipe. This one goes out to all of my vegan homies. I feel like vegetarians get the short end of the stick on Thanksgiving. So I’m giving back in the form of pie.

The first time I made this pie was last year, a few days before Thanksgiving. I was pleasantly surprised by how good it was. Nothing about it indicates that it’s 100% dairy free. The filling is smooth and silky, with hints of ginger and cinnamon.

Can we just talk about the crust for a minute? Initially, I was skeptical about the crust because it sagged a little while par baking. But all of my doubts vanished after my first bite. This crust is outstanding. It’s crisp and slightly nutty thanks to its coconut oil base and a little bit of whole wheat pastry flour. It is certainly in the running for my favorite pie crust.

If you like ginger like I do, a little candied or crystalized ginger is really nice alongside this pie. Just make sure to leave a little room in your belly. And have yourself a marvelous Thanksgiving.

maple yam-ginger pie

adapted from Vegan Soul Kitchen by Bryant Terry

makes 1 9-inch pie

for the crust:

1/2 cup whole wheat pastry flour

1/2 cup all-purpose flour

1/2 teaspoon baking powder

2 teaspoons raw cane sugar

1/4 teaspoon fine sea salt

7 tablespoons solidified coconut oil

1 teaspoon apple cider vinegar

1/4 cup ice water

for the filling:

2-1/2 pounds garnet yams

2 cups coconut milk

1 tablespoon plus 2 teaspoons agar flakes

2 teaspoons fresh ginger, minced or 2 tablespoons chopped candied ginger

1/4 cup plus 2 tablespoons pure maple syrup

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

2 tablespoons arrowroot powder

1/2 teaspoon fine sea salt

candied or crystalized ginger (optional)

for the crust:

Whisk together dry ingredients in a medium size bowl. Add the solid coconut oil to the bowl and rub it into the dry mix with your fingers until it resembles small pebbles.

Add the vinegar to the ice water. Drizzle the water 1 tablespoon at a time, mixing as you add it.  Stop adding water when the dough holds together when squeezed. Do not add more water than necessary.

Transfer the dough to a sheet of plastic wrap. Shape it into a bowl and then flatten into a disc. Wrap in plastic and refrigerate for 45 minutes.

In the meantime, preheat the oven to 400°F. Pierce the yams all over with the tines of a fork. Place the yams on a parchment or foil lined baking sheet. Bake until tender, about 45 minutes. When cool enough to handle, remove skin and set aside.

Remove the dough from the refrigerator after 45 minutes and allow it to warm to room temperature. Transfer to a lightly floured surface and roll the dough into a 12-inch circle. Transfer the dough to a pie plate. Gently press the dough into the bottom and sides of the plate. Trim the edges with a knife. Make a decorative edge by pinching the dough between your index finger and thumb.

Prick the bottom of the crust with a fork several times. Transfer to the oven and bake for 6-8 minutes. If your crust begins to shrink or sag significantly, gently press it back into shape with the back of a wooden spoon. When the crust is golden brown, remove from oven and set aside.

Lower the oven temperature to 375°F.

In a small saucepan, bring the coconut milk to a simmer over medium heat. Do not let boil. Add the agar flakes and the ginger and simmer for 8 minutes, stirring often, until the agar dissolves. Stir in the maple syrup and vanilla extract and simmer for an additional minute. Turn off heat.

Add the yams, agar mixture, cinnamon, nutmeg, arrowroot, and sea salt to a food processor fitted with a metal blade. Process until cream and smooth.

Pour the filling into the pie shell and smooth the top with a wet spatula. Bake for 25-30 minutes, until the filling is firm.

Cool on a wire rack for 2 hours, or until the pie has firmed up. Serve each slice with some candied ginger.

two!

Dear fancyfoodfancy,

Happy 2nd Blogiversary! I can hardly believe that you’re already two.

My, have you grown since those early days. We have seen countless sticks of butter, at least one hundred pounds of sugar, occasional disasters, a handful of masterpieces, and thousands of photographs. What fun it has been!

Thank you for keeping me in line and inspired these past two years. Here’s to another year of doing what you love most. Keep eating. Keep drinking. Stay fancy.

xoxo,

Sandy

devil’s food cupcakes with chocolate ganache frosting

from Martha Stewart’s Cupcakes

makes 32 cupcakes

3/4 cup unsweetened Dutch-process cocoa powder

3/4 cup hot water

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1-1/4 teaspoons coarse salt

1-1/2 cups (3 sticks) unsalted butter, cut into 1 inch cubes

2-1/4 cups sugar

4 large eggs, room temperature

1 tablespoon plus 1 teaspoon pure vanilla extract

1 cup sour cream, room temperature

for chocolate ganache frosting:

1 pound good-quality bittersweet chocolate, finely chopped

2-1/3 cups heavy cream

1/4 cup corn syrup

Preheat oven to 350°F. Line three standard muffin tins with paper liners. Set aside.

In a small bowl, whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 5-7 minutes. (If the mixture is taking too long to cool, you can place the bowl in an ice bath and stir for a few minutes.)

Add eggs, one at a time, beating until each is incorporated. Scrape down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each addition.

Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

for the chocolate ganache frosting:

Place chocolate in a large heatproof bowl. Set aside.

Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.

Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).

Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

To finish, use a small offset spatula to spread cupcakes with frosting.

chicory salad with persimmon and pomegranate

Stop what you’re doing. Head out to the market. Pick out a few fuyu persimmons. A pomegranate. Some good looking chicory greens – a curly endive, a radicchio perhaps. Let’s have a salad.

Persimmons are fantastic in salads. I might be biased because they’re definitely a favorite of mine; this entire site was pretty much born out of my love for persimmons, particularly the fuyu variety. Persimmons are what make the transition from fall to winter bearable. I’ve been eating at least one a day or the past few weeks.

I digress. Let’s get back to this salad.

Whisk together a light vinaigrette, preferably something citrus based. Add a few crumbles of blue cheese. Pour yourself a glass of Sauvignon Blanc.

What you’ll end up with is a lovely autumnal salad with a variety of textures and flavors – crunchy, sweet persimmons, slightly tart and juicy pomegranate seeds, salty, creamy blue cheese, hearty chicories. If you’re not a persimmon fan, try it with pears. Not into blue cheese? How about a little feta instead? Use your imagination and make it your own. It is a perfect first course. A very nice light lunch. A snack. You can’t go wrong.

chicory salad with persimmon and pomegranate

serves 4

8 cups chicory greens, torn into medium pieces ( I like a combination of curly endive and radicchio) 

2 fuyu persimmons, peeled and sliced

1 large pomegranate, seeds reserved

2 ounces blue cheese, crumbled

citrus vinaigrette

In a large bowl, combine greens, persimmons and pomegranate seeds. Pour enough vinaigrette into the bowl to lightly coat your salad and toss gently. Add more if necessary. Add blue cheese and serve. Voila!

citrus vinaigrette

3 tablespoons lemon or grapefruit juice or a citrus flavored vinegar

6 tablespoons oil (I like grapeseed or walnut oil)

kosher or coarse sea salt

fresh ground black pepper

Pour juice or vinegar in a small bowl. Add a large pinch of salt and a small pinch of pepper and whisk. Continue whisking, and slowly pour oil into the bowl in a thin stream. Whisk until emulsified. Taste vinagrette and adjust salt and pepper as necessary.