muffuletta

Not only has it been forever since I've written anything on here, it seems like it has been an eternity since I have had a minute to sit and take a breath and think, or just be. It's funny how life can get so full sometimes that you start to lose yourself if you're not careful...it's a dangerous spiral downward, and one that is so consuming that you don't realize what's happened until you've been sucked in and who you were starts to slip away. Priorities shift, and things that were important are all of a sudden disregarded or forgotten, like the people who matter, the hikes in the woods, the sunsets, the ability to take time and just rest. These are important things--the things whose significance or place should never waver, and I think I've really finally started to understand why.

It has been a great summer, but I think it's time to slow down a little, now that fall really is on it's way. It's time to remember and re-discover the things that make this life beautiful...time to find my creativity again. So here we go.

This post has been a very long time coming--it's not going to be current in really any way, but that's okay. I'm actually going to write about a wonderful trip I took earlier this year to southern California to visit one of my very favorite people in the world. Alyssa has lived in Pasadena for the past two years, and I finally had an opportunity to go out and visit her and see her world. The trip was lovely, refreshing and relaxing and just so good. Southern California is beautiful--there are flowers everywhere, just growing as they please, the sun shines nearly every day, and there are always peaches at the farmers market. I've always found that nothing renews my appreciation of God's creation quite like traveling. It is so amazing to see the different parts of the country and the world, and see how different nature can be. There is so much to see, so much to be in awe of. I had the sweet opportunity to go off on my own for a day and explore, so I headed to Santa Monica, got on Highway 1 and just started driving. The Pacific coast is gorgeous...the ocean is stunning. I could sit on the beach and watch the waves for days, I think. It's crazy to think just how big the ocean is. Made me feel so small.

This has been lengthy already, I know, and I apologize. I'll get to the part about the food soon, I promise. To preface that, though, the reason I had a day to myself during my "visit-Alyssa" time was because she had planned to spend that day with her man, to celebrate their anniversary. I'm not one to mess with love, so I had no trouble giving her up for such an occasion. I love being on my own sometimes anyway, so it was perfect. They had an entire day planned, and Alyssa had informed me that a picnic on the beach was one of the things they were going to do...so of course I asked her if she'd let me make them a picnic lunch. Luckily she trusts me.

I don't remember everything that made it into the picnic basket, but what I will share is the sandwich I made for Alyssa and Nathaniel--something called a muffuletta. He loves olive tapenade, and for some reason I knew that was one of the defining characteristics of a muffuletta, so I think that might have been where the idea came from. I had never made or eaten one before, it was just something that I had apparently tucked away in my mind along with the rest of my random food-geek knowledge. The sandwich used an entire loaf of sourdough bread, lots of tapenade, and plenty of meat, cheese, and arugula. It was gorgeous, and it was really easy to cut into wedges and wrap in foil for the picnic basket...I'm totally making this for a picnic sometime. Oh, and if I remember right, they liked it quite a bit. I think I might get another chance at making them dinner sometime...I sure hope so. I'd love to go back for a visit.

Muffuletta
recipe adapted from Giada De Laurentiis

You can be awesome and make your own tapenade from scratch, but since I wasn't in my own kitchen, I opted for the pre-made Trader Joe's stuff, which was still really great. Just saying, there's always the option if you're feeling ambitious.

Ingredients

1 (1lb) round bread loaf, preferably sourdough
4 oz thinly sliced ham
4 oz thinly sliced mortadella
4 oz thinly sliced salami
4 oz sliced provolone
1/2 red onion, thinly sliced
arugula leaves
prepared olive tapenade

Cut the top part of the bread off (about the top 1-inch or so) and set aside. Hollow out the bottom and top halves of the bread loaf to make room for all of the goodness. Spread plenty of tapenade onto the bottom of the bread and also onto the cut side of the bread top. Layer the meats and cheese at least twice in the bread bottom. Top it off with the onions, arugula, and more of the tapenade.

Carefully replace the top of the bread loaf and either refrigerate or cut into wedges immediately for serving. I think the sandwich might actually get a little better with time as the oils from the tapenade have a chance to soak into the bread a little bit. Either way, enjoy!

"Blessed are they who see beautiful things in humble places, where others see nothing."
--Camille Pissarro

homemade nutella

Well hello there. Sorry it's been so long...I think my creativity took a little hiatus. I knew I was missing something, though. It's on its way back. And I have fueled its return with chocolate. Oh yes.

Have you ever had Nutella? The stuff seems to be turning up everywhere these days...its a craze. Or something. I don't really like it. Yeah, I'm being serious--I didn't even think I liked hazelnuts at all until last year sometime. Have you ever eaten one of those fancy-looking dark chocolate-hazelnut Ritter Sport bars? Ooh, well I was lucky enough to receive one as a gift, and it changed my life. Hazelnuts + dark chocolate = glorious.

The Nutella you buy in the store is just so sugary, though...it barely tastes like hazelnuts at all, or chocolate for that matter, and if you know my palate at all, you know that really sweet just doesn't do it for me. I also tend to be wary of odd ingredients, like reduced minerals (?) and whey, so store-bought Nutella just doesn't do it for me. But the idea...chocolate and hazelnuts together? Ahh, it's such a good one. So if I can't get it the way I want it, I'll make my own--this is what I decided.

(Also, this is how my brain works most all of the time, this was just a good example)

So this Nutella? There are so many good things about it...so many. First of all, it is delicious--super chocolatey and fabulous. It is good for you--lots of good cocoa and hazelnuts with coconut oil and a little honey to sweeten it up. Healthy! For real! It's super easy--all it takes is a few good ingredients and a food processor. Ten minutes. And it goes with so many things...its versatile. It can be eaten any time of day!

What am I going to do with this stuff? Hmmm...well besides eating it with a spoon, I can think of some things I'd like to try....and yes, s'mores is one of them. How did you know? It is excellent slathered on graham crackers...and on ice cream...and with pretzels...and bananas...mmmmm



homemade nutella

Like I said, I don't like things particularly sweet, so when I made this I didn't use much honey to sweeten it. You can add as much as you'd like, though, just taste as you go and sweeten it to your liking. Second thing--don't skip the hazelnut-roasting step, it really brings out their nutty flavor and helps everything really meld together beautifully. 


ingredients


1 cup hazelnuts
1/4-1/3 cup cocoa
5 tablespoons honey
4-5 tablespoons coconut oil, gently melted and cooled
1 teaspoon pure vanilla extract
1/4 teaspoon salt

directions


Preheat the oven to 350.

Spread the hazelnuts in a single layer on a baking sheet, and toast them in the oven for 8-10 minutes, or until they are fragrant and the skins are starting to blister--make sure to keep a close eye on them!  After they are removed from the oven, wrap them in a clean kitchen towel and rub to remove as much of the skin as possible. Allow to cool completely.

In a food processor, grind the hazelnuts until they start to form a paste. Add the cocoa, honey, vanilla, salt, and 2 tablespoons of the oil, and continue processing until the mixture is smooth and creamy, adding more oil as needed to achieve your desired consistency. Pour in a jar and keep it at room temp or in the refrigerator (it will get pretty solid if it is kept in the refrigerator, because of the coconut oil--it will soften up again at room temperature quickly, though). Proceed to eat with everything.

AB & my birthday cake...also fantastically chocolatey

spring! beautiful new life.

--ginger

baked pumpkin custards

So I have felt, for quite some time now, that I need (need) a set of ramekins--you know, those fancy little white dishes that you use to make individual creme brûlées or little molten chocolate cakes? Not that I am necessarily interested in being fancy, or even actually like molten chocolate cakes (I really don't think I do), but rather I think I am drawn to the idea of creating and baking small things, meant for one person at a time. Cute desserts, possibly.

Which means small.

If you know me well, you've probably heard this before, but I was informed by a friend of mine once, of an important difference between women and men, regarding the topic of using the word "cute."
"When men see something small," he told me, "they say 'look, that's small.' But when women see small things, they exclaim, 'oh look, that's so cute!'

So I thought about that, and have decided it is true. Women call small things cute. It's a fact. Women think little pumpkins are cute, they think small boxes and packages are cute, and although I don't necessarily agree, many women believe miniature dogs are cute. 

cats asleep in baskets are also cute...this is different

Anyway, back to what I was going to say.

I have been wanting ramekins so I can bake cute things in them (...maybe more just small, delicious things that I don't have to share?), but had recently found myself wondering whether little mason jars would work in just the same way...and look cooler, maybe? Plus, I happened to have some extras after Christmas, so it seemed like a good experiment, right?

Well, I did it, and it was a good experiment. Especially since it involved pumpkin and cream and ginger and maple syrup...i.e.some of the best things in life. And never mind that it is no longer fall, or really pumpkin season--I tend to believe that there is no such thing as a bad time for pumpkin. These are very delicious, yes. Oh, and definitely breakfast-worthy. Yogurt?

(little) Baked Pumpkin Custards
There are infinite ways to adapt these, it's a very forgiving recipe. I added some of the changes or subs I would make if I tried them again...which I will most definitely be doing. There are also two ways to go about making these--one way is quicker and more straightforward, and the other takes a bit more time, but results in a creamier custard...your choice, they'll be good no matter what.

1 15 oz. can pumpkin puree
1/4 cup brown sugar (or less, depending how sweet you want them--you can also use good maple syrup here)
1 tsp cinnamon
1/2 tsp ginger (actual fresh, minced ginger might also be really good)
1/2 tsp nutmeg
1/4 tsp cloves
pinch of cayenne (optional)
1/2 tsp salt
1 cup whole milk (1 1/2 cups of coconut milk would also be really fabulous here instead of the dairy)
1/2 cup heavy cream
1 tsp vanilla extract
2 large eggs, slightly beaten

Preheat your oven to 350 degrees (F)

Easy method:  In a bowl, whisk together all ingredients

For the extra-creamy version:  Combine the pumpkin, salt, and spices in a saucepan and heat over medium-high. When the mixture comes to a simmer, continue cooking and stirring for another 5 minutes or so. It will thicken a bit and get darker in color. Reduce the heat and stir in the milk and cream. Take the pan off the heat and whisk in the vanilla and the eggs.

For both methods:  Divide the pumpkin mixture between 8 or 9 small 1-cup mason jars or ramekins, place together on a baking sheet, and bake for 35-40 minutes, or until they only jiggle slightly and a knife inserted in the middle comes out clean.

Remove the custards from the oven and allow to cool completely at room temperature. Refrigerate until cold, and then devour at all times of the day, especially late at night or for breakfast!

Gingery whipped cream or plain yogurt make excellent accompaniments as well...just saying.

Oh, and this book is excellent. Like the kind that makes you laugh out loud when you're alone. Read it.

--ginger

dark chocolate cupcakes with orange cream

Let's talk chocolate. It's a wonderful thing, yes it is. People swoon over chocolate, they desire it, they need it. Chocolate is sexy. Especially the dark kind...what is it about dark things?

Honestly, chocolate is even good for you, as in healthy. Like I'm sure you've heard of all the antioxidants you can get from chocolate, right? It is, of course, good for the mind as well as the body--I think I might have read somewhere that eating chocolate actually triggers the release of endorphins, you know, those feel-good chemicals that are associated with runner's high and love? Hah. Chocolate. It does that.

So since chocolate itself is so popular, of course people have dreamed up all kinds of interesting ways to use it. Odd ones, like mexican mole and chocolate-covered grasshoppers, and more reasonable uses, like pretty much everything else.

There have also been countless foods and flavors paired with chocolate--as if it isn't good enough on it's own, we've thought of so many things to combine with it. And oh, there have been some incredible successes--chocolate and peanut butter? Ooh. Yes. Chocolate and...caramel, mint, coffee, chipotle, hazelnuts, raspberries...this is where it gets sketchy for me though, as far as these combinations go. When we start pairing chocolate with fruit...I just don't know about this one. Chocolate-covered strawberries? Yuck. Do not like. Chocolate-covered pineapple (yes, they do that)? Nope. Ick. And oh my goodness, those chocolate-covered cherries with the white stuff inside? Disgusting. Disgraceful to the name of chocolate, if you ask me. Dark chocolate cake and raspberries is acceptable. Sometimes. But that's as far as I'll go.

I am writing all of this because you need to know that I have been suspicious of this orange and chocolate combination for some time. Fruit + chocolate does not equal fabulous to me, and I've never found this pairing to be any different. So I've never thought to play around with it myself. I somehow got it in my head the other day though, that maybe I could make it work...why? Don't know. Maybe it was because the cupcakes I was dreaming up weren't actually meant for me, but for others. Does this mean I take chances on my baking and experiment on unsuspecting victims? That is exactly what it means, yes.

But really, I think I actually liked the combination a little bit. Maybe. Hm, I think so. The cupcakes are a variation of my very favorite recipe for chocolate cake--called Black Magic Cake, and the orange cream/frosting was a product of the following:  deep-set dislike of the usual butter/sugar frosting, a love of tangy, creamy things (read: yogurt), and a lack of the cream cheese I was originally picturing. You'll like these especially if you like things that aren't too sweet--the flavors really come through. I think it worked. And my victims? They were pleased. It turned out to be a good experiment.

Black Magic Cake

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 3/4 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup buttermilk
• 1/2 cup coconut oil (or vegetable oil)
• 1 teaspoon vanilla extract
• 
  
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan. 
• 
  
• In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
• 
  
• Bake at 350 degrees for 30-40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. 
• 
  
• **I split the batter into cupcakes, and they took around 20 minutes to bake, since they were so much smaller. 
• 
  
• 
  
• Orange Cream
• 
  
• Ingredients:
• 1 cup sour cream
• 3-4 tablespoons buttermilk (or whole milk)
• zest of one orange (all of it)
• pinch of salt
• 1/2 tsp vanilla extract
• 4-5 spoonfuls of powdered sugar...or honey--make it as sweet as you want
• 
  
• Mix everything together, try to resist the urge to eat it by the spoonful, and spread on your cupcakes. Or whatever else you fancy. Enjoy!
• 
  

 So these extra pictures are my best attempt at catching the small glimpse of winter we've had here in Minnesota this season. I'm not going to say I'm wishing for large amounts of snow, but it is very pretty, especially when it is new and untouched, and especially when

Ooh, and I have a gift for you, in the form of a stunning picture. This is Alaska. Gorgeous. I wish I could have been along to take this picture. I have nothing more to say.

• 
  
• 
  
• --ginger

home

...because so often pictures are worth more than words.

I hope you got to spend some time in a place you love this holiday season, and were really able to savor your time and the people there. Farewell 2011. Bring on the next year.

--ginger

simple granola

Short post this time. Some quick thoughts.

It's Christmastime, first of all. Let us not forget the reason for the season.

There is no not much snow in Minnesota. I happen to be okay with it after last year. I hope that didn't offend you.


I would like to learn to cross-country ski sometime this winter though....

Showing people you love them with food is so great. I've been doing it a lot lately. You know who you are.

Mad libs are really fun--remember those?

Choirs made up of small children are absolutely precious, especially when they're singing Christmas carols. My favorite is always the one little boy in the front row who insists on yelling the songs.

No one is ever upset about a gift you can eat. Nevermind that it isn't going to last.

"Jolly" is such a great word--I think the word alone makes me smile. I wonder why people don't say it at all times of the year... 

When you get to open surprise packages that show up at your door, it's even better than opening the presents from under the tree...because you really weren't expecting to get a gift in the mail, right?

Sister skiing in Colorado this Christmas, I will miss you very much, and will be very sad that we'll not have the chance to adventure in the kitchen together.

I freaking love candy canes. And all things peppermint, really.

That's enough for now. Should you get tired of all the cookies and candy everywhere, here's something else to try. I'm not saying it's not just as addicting, but it might be a little tiny bit healthier for you. Maybe.

Simple & fabulous granola
This is just the basic recipe...a blank canvas for any kind of creative spin you want to put on it. use your favorite spices, nuts, and dried fruit--make it your own, and then use it to make someone else smile.

4 c. old-fashioned oats
1/2 c. raw almonds, chopped
1/3 c. raw pepitas
1/4 tsp. fine sea salt
1/2 tsp.cinnamon (optional)
1/3 c. flowery honey
4 tbsp. butter or coconut oil
1/2 tsp. vanilla
1 c. shredded or flaked coconut
dried fruit, etc.

Preheat your oven to 325 and find a large rimmed baking sheet

In a small saucepan, melt the butter and honey together over medium-low. Remove from the heat and whisk in the vanilla.

In a large bowl, combine the oats, almonds, pepitas, salt, and cinnamon. Pour the honey mixture over the dry ingredients and stir very well to make sure everything gets coated with the sweet goodness.

Spread your oat mixture onto the baking sheet and put in the oven. After 10 minutes, remove the pan and stir the granola. Place the pan back in the oven and stir every 5 minutes after, until the oats are fragrant and lightly toasted. It should take between 20 and 30 minutes total. Also, if you're using coconut, add it when you think there's about 10 minutes of baking time left, so it doesn't get too dark.

Remove from the oven and let it cool on a wire rack. Stir in dried fruit and whatever else you want to add. Finally, devour at all times of the day!

ideas...
pistachios & cherries
macadamia nuts & dried papaya
pecans & dates
hazelnuts & chocolate chips
crystallized ginger & cranberries
dried figs & apricots

...be creative!

Happy Christmas!
--ginger

butternut squash muffins with a frosty top

Here we go with the squash again. Oh you're excited, you really are. I have yet to lead you astray in this area. I did include some pictures of the last bit of fall in case you actually are bored by all the talk about orange vegetables...even though I could never imagine such a thing. As a sidenote, I've discovered that colors look really amazing when you start playing with the saturation.

So first of all, I didn't actually bake these muffins--that credit goes to my lovely roommate. I can't say for sure how she happened upon this particular recipe other than the fact that there must just be something about a recipe title including the words "frosty top" that makes it attractive. I can vouch for that, I think. You really can't argue that it's fun to say...and picture.

This is that time of the year when we find ourselves with a cupboard full of different kinds of squash, and we decide we've grown tired of using it in any kind of "traditional" way. So the experiments begin...and just to give you an idea of all the different directions we've gone with this ingredient, here's a list of everything squash-related that I can remember from the last year. We had a lot of squash to use...just be warned.

Squash...pudding, bread, muffins (with a frosty top, so yes, these ones), pasta (with goat cheese and basil), lasagna (ridiculously good), soup (with and without curry), stew (different than soup!), risotto (with bacon and parm, oh goodness), more soup (with chicken and noodles)...and really, I probably forgot a few things. It's been much fun indeed.

So I'll just tell you that I'm providing the original recipe for the "frosty top", but it's not what we used the last time we made these muffins. Did we eat them unfrosted?! Well no...but we may have just used plain yogurt with a little bit of nutmeg instead, because...yogurt goes with everything! And I hope you don't think I'm exaggerating by saying that...because if you do, the reality here is that you just don't know me...heh.

Butternut Squash Muffins with a Frosty Top

So this recipe was adapted from one by Jamie Oliver, and one of the unique things about it is the fact that it doesn't use squash puree, but rather chopped squash, with the skin left on--and this results in muffins with really amazing flavor and texture...hopefully you have a food processor if you decide to try them. Also, I love Jamie's use of the word "whiz" in this recipe, haha.

Ingredients

14 ounces (1 3/4 cups) butternut squash, skin on, deseeded and roughly chopped

1 1/4 cups brown sugar

4 large eggs

pinch of salt

2 1/2 cups all-purpose flour, unsifted

2 heaping teaspoons baking powder

Handful of walnuts, chopped

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon nutmeg

3/4 cup extra-virgin olive oil

For the Frosted Cream Topping:

1 clementine, zested

1 lemon, zested

1/2 lemon, juiced

1/2 cup sour cream

2 heaping tablespoons icing sugar, sifted

1 vanilla bean, split lengthwise and seeds scraped out

Preheat the oven to 350 degrees F. Line your muffin tins with paper cups. 

Whiz (ha!) the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz (again!) together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more. 

Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack. 

As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, powdered sugar and vanilla seeds and mix well. Taste and have a think about it - adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins. Or eat them covered in yogurt! Either way, they're good!

thanks roomie!

--ginger