Vegetable Snacking Board with Basil Dressing

For about the past year my mom has been totally vegan. It has been kinda crazy and definitely changed up our dinner plans. We've started eating a lot more vegetables and the whole family's eating habits have totally changed. This is what a lot of our dinners look like now, lots of fresh simply cooked veggies and a little meat thrown in for those that want it. It's actually a really delicious and fun way to eat. This is a great meal or even just a snack or appetizer. This is so simple it's barely a recipe, but I added some great green goddess basil dressing from the Tartine All Day cookbook, and it really makes it special and extra delicious! I am craving spring and I thought this was a fun way to get in the mood for fresh vegetables and warmer temperatures!

Vegetable Board

(For all the veggies you can do as many or as few as you want, this can make enough for a crowd or just for family dinner.)

• carrots 
• asparagus 
• green beans 
• fingerling potatoes 
• greek olives 
• grilled chicken or rotisserie chicken
• salt

Tartine Green Goddess Dressing

• 3/4 cup mayonnaise 
• 3/4 cup sour cream or greek yogurt
• 3 Tbsp chopped tarragon
• 1/4 cup chopped flat leaf parsley
• 2 Tbsp finely chopped chives or scallions 
• Juice of 1 lemon
• 2 olive oil or salt packed anchovies, rinsed, finely chopped
• 1 ripe avocado, halved peeled and cut into quarters 
• 3 Tbsp chopped carrot tops 
• 1/4 tsp salt
• black pepper 

There really isn't much to this "recipe" at all. Start with preparing your veggies. I started with the potatoes because I knew they would cook the longest. Start a big pot of water boiling on high heat and add a good handful of salt. Once its boiling, add your fingering potatoes whole, no need to cut them or anything. Let them boil for about 15 minutes until a fork pokes smoothly through their skin. It's during this time I usually quickly whip up the dressing. Just add all the dressing ingredients into a food processor or blender, and blend until smooth. Taste for seasoning and add a little more salt if needed.

Ok! Next, scoop your potatoes out of the water and set aside while you cook the other veggies. I threw in my asparagus and green beans next, and just let them cook till barely tender and bright green, about 3 minutes. To get them out easily I just used tongs and set them aside to cool. You can run them under some cold water if your worried they'll continue cooking.

Lastly, the carrots - I threw them in for about 5 minutes and then removed with the tongs. They should be just right and still have a little bit of a bite to them. While the veggies cool, you can get out your rotisserie chicken, and cut it into pieces. Then arrange it all on a big platter. I cut my fingerling potatoes straight down the middle for easier snacking and then sprinkled the whole platter with sea salt. Lastly, add a few big handfuls of greek olives. Set a big bowl of the dressing/dip (...I could probably eat this plain!) to the side, and dinner / appetizer / picnic lunch, whatever you want it to be... is served! 

Citrus and Avocado Salad with Poppyseed Dressing

This salad has been on repeat at our house since Christmas. I've been on a butter lettuce kick and I think that's part of what makes this salad so good. Its just so tender and perfect with the avocado, its like the perfect combinations of textures in your mouth. Even my dad said the other day, "I just really love that butter lettuce". If he noticed then obviously I'm doing something right. This salad is so easy to just throw together but looks pretty enough to bring to any party. The best part, I use store-bought poppyseed dressing. It is so good, and I have found no reason to look any further than the bottle because it doesn't need changing! This is the perfect salad to give you a bright happy little boost through the long drawn out last months of winter. 

I'm also slightly obsessed with grapefruit right now. It's so good and so beautiful. It's the only thing that is getting me through this winter. I got a little distracted taking pictures of the salad because the grapefruit was just begging for attention. I can't get over it, but I'll stop now, and go back to the salad. 

This takes no time to throw together. The longest part is probably segmenting the grapefruit which I've tried to show in the picture above. Just peel it with a paring knife and follow the little sections cutting them out as you go. You'll be left with the picture on the far right, with the meat of the fruit cut out and just the membrane remaining. 

Alright, salad time. Just gather your ingredients and your almost done.

Citrus Avocado Salad

Serves 4-6

• 1 head butter lettuce and some red lettuce or other mixed greens (I just mix whatever I have on hand into the butter lettuce to give it a little more substance).
• 1 grapefruit peeled and segmented 
• 1/4 red onion cut into thin slices and then cut in half 
• 1 avocado cut into thin slices or small pieces (whatever you prefer) 
• Optional: You can add some slivered almonds or feta cheese for more substance if you like.
• Briannas Poppyseed dressing (or whatever dressing you like, I love this with the flavors).

Alright, throw your lettuce in a bowl add the segmented grapefruit. sprinkle your onion over top and add your avocado spread pretty over top. Remember not to add the avocado if you aren't serving it for a while because it will brown. Add some cheese or almonds if you like, I also do pomegranate seeds in winter. Drizzle with a light amount of dressing, just to coat, and toss when you are ready to serve. 

Baked Mushroom Mac and Cheese

There's nothing like the cold, dark month of January to make you feel uninspired when it comes to making dinner. That's why quick cozy meals like baked pasta are a go to for me. This baked mac and cheese is simple and quick to put together and can be on the table in thirty minutes. It's delicious and creamy and full of sautéed mushrooms and white cheddar cheese so it feels just a little sophisticated. Nothing like cozying up with some comfort food and your favorite show to make the month of January a little easier.

This is really a very simple recipe with only a few ingredients, but it seems like fancy mac and cheese with the addition of mushrooms and white cheddar cheese. 

Mushroom Mac and Cheese

Serves 6

1 1b elbow macaroni pasta 

salt (for pasta water)

5 oz sliced mushrooms or about half the container

3 tablespoons butter

1/4 teaspoon garlic salt

• Creamy Cheese Sauce

1 stick butter 

1/2 cup flour 

2 cups whole milk 

1 1/2 teaspoons salt (more if needed)

1 teaspoon pepper (or more depending on taste)

1/4 teaspoon ground nutmeg 

6 oz  grated white cheddar cheese (you can also just use a sharp yellow cheddar if you can't find white.)

1/2 cup shredded parmesan cheese (for making that golden crispy top)

To start, get your water boiling with a good sprinkling of salt for the pasta. Once the water has come to a boil add your pasta, stir occasionally and cook until just done, or a little al dente. About 12 minutes. While the pasta is boiling you can start your white sauce. This is just a basic béchamel recipe, which is a classic french sauce that goes back many, many years. You start by making the rue: put your butter in a pan over medium heat and let it melt. Once the butter has melted, add your flour and cook for about two minutes. Stir constantly until you have a homogenous paste. You can then add your 2 cups of milk, stirring with a whisk to avoid lumps. Once the rue is incorporated you can move to a wooden spoon. It will thicken up very quickly within about 3-5 minutes. Just stir frequently so the bottom doesn't burn. You want it to be thick enough to coat the back of a spoon as shown below. Then turn the heat off. Add your salt, pepper and nutmeg off the heat. At this time, its probably time to drain your pasta, so do that and then place it back in the pot.  Now add your grated cheese to the white sauce and stir till it is just melted. This is why you want your cheese already grated, so you can add it while the sauce is still nice and hot. Taste for seasoning and add more salt if needed, I love salt so I usually always add a bit more for good measure! 

Photo 1: White sauce is done and ready for cheese to be added!!

Photo 2: Cheese has been added, just stir until its melted and no lumps remain!

• Sautéed Mushrooms 

Half of a box sliced button mushrooms (about 4-5 oz)

3 Tablespoons butter 

1/4 teaspoon garlic salt 

1/2 teaspoon dried parsley (optional)

Pour the cheese sauce over your pasta and let it sit in its pot while you prepare the mushrooms. Slice the mushrooms, if they aren't already sliced. Melt butter in a small sauté pan and add mushrooms. Cook at medium high heat for about 5 minutes or until mushrooms are cooked through. Add your garlic salt and parsley  and then toss the mushrooms straight from their pan into the pasta. Stir to combine. Now you've almost made it. Finally pour the pasta mixture into a 9x13 pan and top with a half cup, (or more) of grated parmesan cheese. Bake at 375 for about 15-20 minutes, or until the top is brown and a bit crispy. Don't let it go too long or it will dry out the pasta underneath the crispy top. That's it, dinner is ready, try not to eat it all in one sitting!

Bridal Tea

I was able to throw a wonderful bridal tea, for a cute friend of mine and it was so fun to pull out all of the tea cups and vintage dishes I've collected over the years. I had wonderful ellanewmanphotography take these pretty pictures because she is just the very best! I thought I'd  post these pretty pictures on the blog and give you all a few tips and tricks for throwing a tea party as well as some of my favorite recipes.

The Menu 

For the menu I wanted to do something special. I wanted it to feel like a real tea straight from London, and so besides the fact that it was 90 degrees and we didn't have actual tea. I tried to get the food spot on! 

• Cream scones with butter and jam and lemon curd
• Curry chicken salad sandwiches 
• Cucumber tea sandwiches 
• Roast beef horseradish sandwiches with watercress 
• Mini caprese kabobs
• Chocolate "petite fours" 
• Mini mille fuille with raspberries and lemon

A few of my favorite recipes from the day were definitely the scones, the baby mille fuilles and the curry chicken sandwich!! 

For the Scones: This is a great recipe I got from a cute friend who is from England, these are the scones she grew up making with her dad. I've doubled the recipe because it makes a very small amount.

• 2 cups flour 
• 4 teaspoons baking powder 
• 4 oz cold butter cut into cubes 
• 2 large eggs
• 3/4 cup milk 
• pinch of salt 

In a stand mixer combine the flour, baking powder and salt add the butter and mix until it is like coarse sand, with pieces of butter still visible. In a separate bowl mix the eggs and milk together before adding them to the flour mixture. Mix until just combined, it should be a fairly wet dough. Try to handle as little as possible, turn it out onto a floured surface and pat out to about 1/2 inch thick you can cut them into triangles with a knife or use a round cutter like I did. Place them on a baking sheet and brush with milk. Bake at 425 degrees for 10 minutes or until they have risen and are just turning golden. 

For the chicken curry sandwich I used Ina Gartens recipe it is so delicious you can find it here. I then simply put the chicken salad onto a good white bread and cut into little soldiers. I got about four tea sandwiches out of one normal sandwich.

The Mille Feuille was super easy but looks very impressive and is so fun to serve to your friends. Here is what you will need:

• store bought puff pastry 
• store bought lemon curd 
• raspberries
• softly sweetened whipped cream 
• powdered sugar 

To start thaw your pastry in the fridge overnight. Roll out one of the 2 pieces and cut into even squares, I tried to get about 12 so 3 across and 4 down but its alright if they aren't perfect. Place them on a baking sheet lined with parchment. Then put another piece of parchment on top and another sheet pan to keep them nice and flat. Bake in a 350 degree oven for about 15 minutes but watch them because they can go brown quickly without you even seeing. Do the same with the next piece of dough so that in total you will have 24 pieces for 12 mille feuille. Once the pastry is cool you can assemble. Spread lemon curd on the bottom 12 pieces along with a small amount of whipped cream and then top with 2 raspberries. Spread whipped cream on remaining 12 top pieces and then place them on top of the raspberry pieces. Place onto your tray and dust with powdered sugar. 

The Table

When I was planning the table I wanted to start with a neutral base and then just build off of that. I used liberty of london paper products which are always so darling and appropriate for a garden tea. Then I used vintage plates and goblets I have collected with my mom over the years from second hand shops. That was about it, I used mismatched tea plates and saucers to hold jam and butter and the table was ready for a party. 

This was such a fun party to host and a great excuse to use all my vintage wares. Happy Wedding Lillian!!

Spring Celebration

There is no better time in the year than spring. The earth comes alive after a long winter and the beauty of everything just seems amplified. I spent another lovely day with Ella Newman and her wonderful photography skills and once agin it was so much fun. I made some delicious new recipes and as usual she took some amazing pictures. I always am excited for any change of season because it means new produce, and different vegetables and fruits to work with. Spring has some of the best: asparagus, strawberries, rhubarb the list goes on and on. It gets me excited just thinking about it. So to celebrate the coming of spring I made roasted chicken thighs with a fresh basil and scallion sauce, the bright green color alone is enough to get excited about! I also made some orange rolls because whats better than a springy orange roll for Sunday dinner in the backyard. Ella brought some beautiful lilacs and they just made the whole table, nothing makes me think of spring like those wonderful smelling blossoms!! 

Roasted Chicken Thighs with Basil Scallion Sauce 

6 chicken thighs (with the bone in and skin on)

2 tablespoons olive oil

salt and pepper 

Sauce

1/2 cup chopped fresh basil 

4 scallions sliced thinly

1 clove garlic minced 

1 teaspoon sea salt 

1/3 cup olive oil 

To start preheat your oven to 375 degrees. Place your chicken thighs on a sheet tray and drizzle each with just a bit of olive oil (about 2 tablespoons). Sprinkle with salt and pepper and a bit of chopped basil and put in the oven to bake for 20-30 minutes depending on how big the thighs are. You'll know they're done when the juices run clear and the skin starts to get a bit of color on it. Meanwhile while they cook prepare the sauce. Chop up your basil and scallions and throw them in a bowl with the minced clove of garlic and a good amount of salt. Add the olive oil and stir, let it sit while the chicken is baking so the flavors had time to combine and marinate.

Finally, remove your chicken from the oven, let it rest for about 10 minutes so the juices can redistribute. Place it on a serving platter with extra basil and serve with the sauce spooned over top.

Spring Orange Rolls

dough recipe adapted slightly from http://www.epicurious.com

1 envelop active dry yeast 

2 tablespoons sugar 

1 egg yolk slightly beaten 

1/3 cup fresh orange juice 

2 tablespoons melted butter 

1/2 teaspoon salt 

1 1/3 cup flour 

non-stick spray 

Filling

1 stick butter 

zest of 2 oranges 

1/2 cup sugar

Glaze

1/2 cup powdered sugar

1-2 tablespoons fresh squeezed orange juice 

To start place the yeast and 3 tablespoons warm water in a bowl with 1 tablespoon sugar. Stir to combine and let sit for 10 minutes or until foamy. In an electric mixer beat the egg yolk, orange juice, melted butter, salt and remaining tablespoon of sugar. Add your 1 3/4 cup flour and yeast and mix until dough just comes together. Turn your dough onto a floured surface and knead until smooth (about 5 minutes). Dough will be fairly sticky. spray a bowl with non-stick spray and place your dough in the bowl, cover with a towel and let rise in a warm place for about 45 minutes or until doubled in size.  While waiting mix your filling together cream the softened butter with the sugar and orange zest and set aside.

Once the dough is doubled in size spray a 9x13 pan or a muffin tin with non-stick spray. Turn your dough out onto a floured surface and shape into a 12x14" rectangle. Spread the filling across the dough leaving a small boarder around the edge. Roll the dough over itself starting with the edge of one of the 14" sides, until you have a long rolled log. Slice the roll into 12 pieces, the dough will be very soft so if you have trouble you can place it in the fridge for 20 minutes to make it easier to cut. place the rolls in their pan or muffin tin and let rise for another 30 minutes.

Lastly, preheat your oven to 350 degrees and bake for about 18 minutes or until lightly browned. Let them cool for about 10 minutes and make your glaze. Combine your powdered sugar and orange juice until smooth and creamy, then drizzle over the top of the rolls. Serve warm. 

There you have it, a delicious spring meal you can whip up any time. Just add a green salad and dinner's ready! Happy spring!

White Cheddar and Pear Salad with Mustard Vinaigrette

Here we are in January again. I always have the hardest time with this month, it's dark and cold and the memories of Christmas still linger in the air but all the magic is gone. But... it's not all bad - January is a time for new beginnings, and it's a time for fresh foods to wash down all the Holiday cookies. This salad will do just that, it will cleanse your pallet of the Christmas goodies and start you off on a healthy but delicious note. My mom is a January birthday so she has always loved January, and this is one of her favorite salads...so it could even be a birthday salad. (I guess no one probably wants a birthday salad, but she might...!) I can see why she loves this one though, with sweet pears and mustardy dressing covered in sharp cheddar cheese - this isn't just any old salad! So on one of these dark, January days, go make this for yourself and maybe you'll feel like celebrating this gloomy, but hopeful first month of the year.

First, I have to take a moment to honor this BEAUTIFUL butter lettuce, because this salad would not be near as delicious without it's soft, mellow, buttery leaves. A beautiful head of butter lettuce will make me happy no matter how gloomy the day is!

WHITE CHEDDAR AND PEAR SALAD:

-Serves 4-6-

1 head of butter lettuce, torn into bite size pieces 

1 -2 bartlette pears

1/2 cup roughly chopped pecans

1/2 cup or more grated or shaved sharp white cheddar cheese

MUSTARD DRESSING:

1 heaping tablespoon course dijon mustard

3 tablespoons apple cider vinegar

1/3 - 1/2 cup mild tasting olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

Ok, now to assemble the salad, tear the head of lettuce into a bowl and top with thin slices of pear. I usually only use about 1 pear, but if you want more, go ahead and do two. Sprinkle the chopped pecans over the top and then grate the cheese. Don't be shy with the cheese - it gives the salad such a good, salty bite.

Now, to make the dressing - in a small bowl add the mustard and vinegar. Whisk them together until combined, and then continue whisking as you begin to add the olive oil. Let the steady stream of olive oil continue as you whisk until the dressing is slightly thickened.  This will take 1/3 to 1/2 a cup of oil. Don't use too much olive oil, or that'll be all you can taste. Lastly, add your salt and pepper and pour over the salad. Toss gently then serve immediately. This is great to serve alongside pork or chicken, or really any dish you like.

Alex Guarnaschelli's Parker House Rolls

This is a recipe I've been dying to try since last Thanksgiving, finally about six months after Thanksgiving I tried it for a fancy Sunday dinner. Holy Cow they are so good I want to die! They are just delicious little salty, buttery puffs that you just want to keep eating. So, anyway, I wanted to put these on the blog for you all to try, before Thanksgiving comes around again this year. To me these would be the perfect roll for your Thanksgiving table. I don't know why I'm surprised most everything Alex Gaurnaschelli makes is full of butter and always delicious, so I didn't alter the recipe one bit it is pefect as is. One bite of these rolls will throw you right into the Holiday season.

Parker House Rolls by Alex Gaurnaschelli

1 packet active dry yeast 

1/2 cup warm water 

1/2 cup sugar 

12 T. melted butter 

2 cups whole milk at room temperature 

2 large eggs

1 T. salt 

7 1/2 to 8 cups ap flour

to start pour yeast into bowl of your stand mixer and add 1/2 cup warm water and 1 tablespoon of the sugar. Let this sit for 10 minutes or until it is foamy. Next, beat in 3/4ths of the melted butter, the rest of the sugar, milk, eggs, and salt. Now turn your mixer to low and add the flour 1 cup at a time, when you get to 7 cups add in small amounts until the dough is able to make a nice ball around the dough hook. Realize you probably won't need 8 cups, I used about 7 and 1/4 cups. Now you wait, put some of the reserved butter in the bottom of a clean bowl and place the dough on top of the butter. Cover the bowl with plastic wrap or a towel and let raise in a warm place for 1 1/2 to 2 hours. Now comes the fun part.

Preheat your oven to 375 degrees

1. Roll your dough out onto a floured surface and pat into a 9*16 rectangle (use a ruler).

2. Cut the rectangle into 3 strips lengthwise and then crosswise into 12 strips.

3. Fold each strip in half unevenly, so the top piece overlaps the bottom, fold that overlapping piece over and place it seam side down on a parchment lined baking sheet.

4. Place the rolls on the baking sheet in rows of 9 so they are just touching each other. You will have 2 baking sheets with 2 rows of 9 rolls each. 

5. Bake for 18 minutes at 375 degrees rotating half way through. Brush with remaining melted butter and sprinkle with sea salt immediately.

You can serve these right when they come out of the oven, or rewarm them for about 8 minutes in a 350 degree oven. You can also freeze the formed rolls before they are baked. They are perfect for a busy Thanksgiving day of cooking.

Springtime Salad

Spring is in the air! There is nothing better than the feeling of warming up after a long winter, which is why spring is my favorite season...although I kinda say that when every season comes along so don't hold me to that! Spring really is particularly exciting though because the garden comes back to life!!! All of the sudden you have so many fresh ingredients to work with, this salad is a celebration of everything fresh and spring. This is a variation on a salad I make all the time as it warms up. My favorite part is the micro greens they are so yummy and different than your everyday lettuce. This is the perfect salad to serve with your Easter dinner or anytime at all!

You can whip this salad up in no time it just takes a few ingredients and you're good to go!

Springtime Salad

• 1 box mixed micro greens (I've found these at Harmons)
• A few handfuls of mixed greens 
• 1/2 cup thawed frozen peas or fresh 
• 3 sliced radishes
• 1/3-1/2 cup crumbled feta cheese 

First, throw your greens in a bowl and then I like to start to layer it with all the pretty stuff. Start with thinly sliced radishes, then sprinkle your peas over the top and lastly the feta cheese. Sometimes I'll add scallions or slivered almond to finish for extra flavor but it's perfect just the way it is. For dressing you can either do a squeeze of lemon with olive oil, or any of your favorite bottled vinaigrettes, but my favorite thing to do is just a drizzle of balsamic vinegar and olive oil! Toss your salad gently and enjoy immediately!

Winter Tomato Soup with Giant Croutons

All my life I've been extremely annoyed with croutons. To me they were obstacles in my salad that were hard, tasteless, and couldn't be picked up with a fork. This changed one day when I had the biggest, fluffiest crouton of my life. I was at a restaurant and ordered the caesar salad, when it came out it was topped with 3 giant cubes of sourdough bread that had been toasted to a golden brown perfection on each side. It was like bread heaven, and instead of being hard little obstacles they we crispy on the outside and warm and soft on the inside...those were a crouton I was ok with. So anyway, when I was thinking of what to make on this dreary winter day, I though of those comforting croutons and knew I had to try and recreate them. Instead of salad I thought they would be nice to top a warm soup. I thought about how I could create a decent creamy tomato soup without the produce of summer and this is what I came up with. Canned crushed tomatoes, enhanced with butter, onions, and garlic, some fresh rosemary and parmesan cheese. It turned out pretty good and really hearty for a cold winters day. 

Winter Tomato Soup

-serves 4-

2 tablespoons butter

1 tablespoon olive oil 

1 small yellow onion 

2 cloves garlic; minced 

1 sprig rosemary 

2 inches of parmesan cheese rind

1 1/2 cups chicken broth

28oz can crushed or pureed tomatoes 

salt and pepper

1/2 cup heavy cream 

To start, chop up your onion to a fine dice and melt the butter and olive oil in a pot over medium heat. Let the onion sweat in the butter and olive oil for about 5 minutes and then add the minced garlic and rosemary sprig. Sauté for a few minutes more and then add your tomatoes and chicken broth, as well as the cheese rind. Stir well and let come to a simmer for at least 10 minutes, remove the rosemary. At this point, if you like, you can blend the soup in a blender or with an emersion blender to make extra smooth, just remember to remove the cheese rind. If small pieces of onion don't bother you, you can serve as is. Add salt and pepper to taste and, if you used a blender, pour back in the pot until ready to serve. Right before serving, turn off the heat and stir in the half cup cream. This will give it a silky decadent texture, and you're ready to serve with parmesan cheese and a large crouton on top!

Giant Croutons

1 baguette 

2-4 tablespoons of butter

sea salt 

fresh cracked pepper 

Slice your baguette into 1 to 1 1/2 inch pieces and heat a skillet to medium high heat with a good amount of butter. Place baguette pieces in hot pan and fry till golden brown on both sides. Sprinkle the top with coarse sea salt and black pepper and serve over your soup. **If you fry them in batches, be sure to add more butter each time so they get a good golden crust!

Birthday Popovers with Raspberry Butter

One of my New Year's resolutions was to cook something new every week, whether it was a recipe i'd never tried before or one of my own creations. I'm hoping this goal will keep me out of a cooking rut, and keep creative ideas for new recipes flowing...we'll see how long this actually lasts! For this week it's my mom's birthday, and I happened to be trying out popover recipes. I've had a strange obsession with popovers since I was little and experienced them at a locally owned bistro with my mom called Zinn Bistro. It was family run, and the mom did all the cooking, and everything she made was so DELICIOUS! I can't even describe it, every bite was magic. To start your meal you would get a basket of bread, but not just any bread - it was all homemade and sometimes different depending on the day,... BUT the homemade popovers were always the very best part! They came warm with a bunch of raspberry butter, and even though that restaurant is now closed, the memory of the popovers will never leave me! Recently, I found Mimi Thorisson's recipe for Yorkshire pudding, which is basically a popover but with meat juices instead of butter or oil. I knew I had to try them because I love everything she ever makes, and when I did, they were delicious and a hit with my whole family. We couldn't get enough. I whipped up some raspberry butter and it was almost like my mom and I were back at Zinn Bistro, so it was only fitting that I made them once again to celebrate her birthday! 

From Mimi Thorisson's blog, "Manger"

Recipe for Yorkshire Pudding or Popovers

*makes 10-12*

2 cups flour

1 cup whole milk 

2 tablespoons cold water 

4 eggs 

olive oil or meat juices (for Yorkshire pudding)

This recipe is so easy and the ingredients are things you almost always have in your house, so there is never a bad time to make popovers! For best results, use a popover pan, but you can use a muffin tin - they will just be denser and more like a German pancake. A popover pan insures they are airy and light on the inside, and crispy on the outside. You can find one here! 

To make your popovers, start with mixing your flour and milk and water together. Then add each egg one at a time and mix until incorporated. That's about it, once you've mixed it well and most the lumps have gone you're ready to bake! Set your oven to 400 degrees and pour just a bit of olive oil into the bottom of each tin, then set the tin in the oven for about 5 minutes, so the oil is nice and hot. Now you can pour your batter in, fill each cup about 3/4 full and bake for 20 minutes or until the tops are nice and golden brown. Serve warm with raspberry butter!

Raspberry Butter

1 stick butter 

 1/4 cup raspberry jam or more depending on how sweet you like it 

4 tablespoons powdered sugar 

Let your butter come to room temperature and then mash it and the jam together with a fork. Mix in the powdered sugar and serve. Add less or more jam depending on how sweet you like it!

HAPPY BIRTHDAY MOM!

Pasta in a Creamy Tarragon Sauce with Peas and Roasted Chicken

The holidays are over, but we still have a lot of winter to get through, so creamy, simple pastas are just the thing to keep us cozy! This is such a yummy dish and really filling. It's full of peas and roasted chicken, and tossed in a creamy, white wine sauce. It sounds fancy, but is quick enough for any weeknight meal. I kept thinking I'd make something fresh and light for all those new years resolutions, but salads don't really comfort me on these cold, grey days, so, pasta it is!  After making this, I just had a really yummy lunch on my hands - and plenty of left overs! This recipe takes just 30 minute from start to finish, but if you want to simplify it even further you can buy a rotisserie chicken and throw that into the sauce instead of roasting your own.  Basically there is no reason you shouldn't be making this recipe as soon as possible!

Pasta with Tarragon Sauce, Peas, and Chicken

serves 6 with leftovers

1 lb fettuccine noodles 

2 boneless chicken breasts

2 tablespoons butter

2 tablespoons flour 

1 clove garlic, minced  

1/4 cup white cooking wine

1 cup cream

1 tablespoon chopped tarragon

1/2 cup frozen peas

parmesan cheese

salt and pepper

To start, rub your two chicken breasts with olive oil and sprinkle them with salt and pepper, then put them in the oven at 375 degrees for about 20 minutes, or until they're just done. While the chicken cooks, start boiling water to cook your pasta in and start the sauce. Melt two tablespoons of butter in a large saucepan over medium high heat. Add the garlic and cook just until the garlic is fragrant. Add the cooking wine and stir into butter and cook until the alcohol smell is gone, about 2 minutes or so. Now you can add your cup of cream, stirring constantly.  Let it come to a simmering boil. Now, to thicken the sauce, add a paste of 2 tablespoons flour and 2 tablespoons soften butter that you've smashed together with a fork, so there is no dry flour. Stir it into the cream mixture and bring to a boil, it should thicken quite quickly. Lastly, add a sprinkle of salt and a good amount of pepper with your minced tarragon. Stir to combine and turn off the heat. 

note: If you find your sauce is too thick, or has sat too long, reserve some of the pasta water to spoon in and loosen it up.

While the pasta cooks, and your sauce sits, pull your chicken out of the oven and let it cool slightly before slicing into pieces. When your pasta is done according to package directions, add it directly to the sauce from the pasta water with a pair of tongs, the water left on the noodles will help to enrich the sauce. Throw your chicken into the sauce and toss with the noodles. Lastly, add your frozen peas and a few grates of parmesan cheese. The heat of the pasta will thaw the peas. Serve immediately, with extra cheese. Enjoy with a salad and crusty bread for a quick and easy dinner!

Roasted Beet Salad with Ricotta Cheese, Arugula, and Orange Vinaigrette

I love, love, love beets. Every time I taste one it's like a little surprise because I forget just how good they are until that first bite. This salad is great for the holidays because it's fun and different  and can easily be served family style, or plated individually for a party. I love the bite of the peppery arugula with the creamy ricotta, and of course the beets - tender, yummy, and drenched in orange vinaigrette... yum! This is a salad that I make with different variations all the time, sometimes I stack cylinders of beets in-between ricotta cheese for a fancy look or I just throw cubes of beets in with an arugula salad - either way, they're always delicious. This time I was inspired by a beet salad I had at the Copper Kitchen not too long ago that had pistachio on the top. It gave such a yummy, salty bite, so I sprinkled some on of top this salad just for extra crunch.

Ingredients

-serves 4-6 people  as a side-

5-6 large beets 

olive oil 

salt and pepper 

1 cup ricotta 

2 table spoons whipping cream 

Orange Vinaigrette

1/4 cup olive oil 

1 1/2 teaspoons dijon mustard

1 teaspoon apple cider vinegar 

2-3 tablespoons fresh squeezed orange juice 

salt+pepper

Start with the beets.  Cut the tops and bottoms off, drizzle with olive oil and sprinkle with salt. Wrap each beet in foil and set on a sheet tray.  Bake at 350 degrees for an hour, or until tender. While the beets bake, mix your cup of ricotta with whipping cream and a good amount of salt and pepper, and set aside. When the beets come out of the oven, let cool for about 30 minutes or until cool enough to handle, and use a paper towel to rub the "skin" off the beets. Cut the beets into bite size pieces and set aside while you prepare the vinaigrette.

To start the vinaigrette, mix the olive oil, dijon, salt and pepper, apple cider vinegar and orange juice. Whisk well to emulsify and pour over beets (you will have more vinaigrette than you need). Let the beets marinate in the dressing for about 15 minutes before you put the salad together.

Lastly, put it all together. Smooth your ricotta mixture over the bottom of your serving dish or plate, then add a layer of arugula. Next, place your beets on top of the arugula. Sprinkle the beets with sea salt and finely chopped pistachios. You will have more vinaigrette than needed, so take the beets out of the vinaigrette with a slotted spoon instead of pouring it all over, because it could become too soggy. Serve immediately and enjoy!

Shredded Brussel Sprouts with Dried Cranberries and Almonds

This is one of my favorite recipes to make for family. I remember when we had my grandma over for dinner and she first tasted them, she couldn't get enough and said how they were nothing like Brussels sprouts she'd ever had before. There couldn't have been a better compliment than to have the bowl of Brussels sprouts devoured long before anything else. To make it even better, this recipe is so easy, and literally takes like 10 minutes to make! The hardest part is cutting the sprouts into shreds and I think that's kind of therapeutic anyway, so all in all its the perfect quick veggie side, and a new staple at our Thanksgiving table. 

Brussels Sprouts with Cranberries and Almonds  

-serves 4 as a side-

about 1 pound brussels sprouts

1 tablespoon butter

1 tablespoon olive oil 

1-2 teaspoons garlic salt

salt and pepper 

1/3 cup craisins or any dried cranberry 

1/4 cup slivered almonds

squeeze of lemon juice 

Start by chopping your brussels sprouts into thin slices. Over medium to high heat, heat the butter and olive oil and add your brussels sprouts with a sprinkle of salt. Sauté for about 5 minutes or until the brussels sprouts are tender, then add your dried cranberries and almonds. Keep stove on high heat and sauté for another 5 minutes, while adding a teaspoon or 2 of garlic salt to taste. I like to keep the brussels sprouts over high heat so they can get a bit of color and crisp up. So - after you've tossed the garlic salt in, and a bit of pepper, turn the heat off. Lastly, squeeze some lemon juice over the top and serve immediately. This recipe is really easy to change for your needs and can easily be doubled or tripled for however many you're feeding. Enjoy!

Chicken Pot Pie with Puff Pastry Crust

It's finally starting to feel like Fall! The weather is cooling off and the leaves are beginning to turn, and it is time to return to the kitchen and cook up cozy warm meals for a long winter ahead. This chicken pot pie is perfect for that, with a store bought puff pastry crust and a single pie dish, it's quick, easy, and comforting. This pie tastes like you're eating thick and creamy soup with a buttery crust on top. Instead of your usual individual pot pie this pie is family style! Its all cooked in one dish and can simply be scooped into bowls when you're ready to serve. I based this loosely off of Ina Garten's recipe for individual pot pies,because she's the very best! But, I added some extra ingredients and a few of my own twists to make this perfect for a weeknight family dinner!

Chicken Pot Pie 

-serves 6- 

1 sheet store bought puff pastry 

3 tablespoons butter

2 boneless, chicken breasts  

1 onion finely chopped 

1/2 cup celery chopped

1/2 cup flour

2 1/4 cups chicken stock  

1 cup chopped carrots 

1 cup mushrooms cut into bite size pieces 

3-4 sprigs of thyme 

salt and pepper 

1 egg

1 tablespoon milk

To begin, take your puff pastry out of the freezer an hour or so before you start making dinner so it can thaw as you cook the filling. Preheat your oven to 350 degree and start the filling by beginning with your chicken. Put 2 tablespoons of butter in a pan on medium high heat and salt and pepper the 2 chicken breasts. Once the butter has melted, place the chicken in the pan and cook it for about 4 minutes on each side, or until just cooked through - (remember, it will have time to cook in the oven, as well, if it's underdone). After your chicken is cooked, remove it from the pan and set aside.  Add your remaining tablespoon of butter with the finely chopped onion and the celery. Let the two cook until they are soft and translucent, about 5 minutes on medium low heat. Next, add your 1/2 cup flour to the onions, celery and butter. Stir the flour in so it is incorporated with the butter and moisture from the veggies, then add the 2 1/4 cups of chicken stock, turning your heat up to medium high. Stir the stock in with the flour mixture and it will slowly begin to thicken and bubble.  As it does, add the carrots and mushrooms and the leaves off of 3-4 sprigs of thyme. Once it has thickened and come to a boil, turn the heat off and taste for seasoning, adding salt and pepper if needed. Lastly, chop up your previously cooked chicken and stir it into the pot. It will look like this... 

Finally, pour your filling into a pie dish. Place the pie on a sheet tray because it may bubble over in the oven. For the crust, simply unfold the puff pastry and lay it across the top of the pie. Cut around the edges so it fits your pie dish just right and cut a couple slits in the top of the dough. Lastly, whisk 1 egg with a tablespoon of milk and brush it over the crust. This will ensure a golden, yummy color on the crust. Bake at 350 degrees for 35-45 minutes, or until the filling is bubbly and the crust is cooked through.

This is such a cozy, yummy dinner for any night of the week and it will make your house smell delicious! Just dish it into bowls with a simple side salad and dinner's ready. Happy Fall! 

Simple Tomato Tart

I know, it's September and people are ready for Fall and all things pumpkin, but... I just can't say goodbye to summer quite yet! It's so beautiful outside and my garden is growing like crazy! I have tomatoes coming out of my ears, so a tomato tart was definitely in order. I promise after this I will transition to all things warm, cozy and fall"y", but this is one last ode to long summer days, and sweet, juicy tomatoes. Besides being delicious, this tart couldn't be any easier - all you need is store bought puff pastry, lots of fresh tomatoes, and a bit of parmesan cheese... so easy! SInce there isn't really a recipe for this one, I took some pictures to illustrate how I put this tart together. You'll have it on the table and impressing your friends in no time. I love to serve this tart as a side, in place of a roll or slice of bread with a yummy fresh dinner! Although its simple, the oven brings out the natural sweetness in the tomatoes, and the crispy puff pastry just melts in your mouth.  It's the perfect combination of flavors and textures. 

STEP 1:  unfold thawed puff pastry on lightly floured sheet tray.

STEP 2:  poke pastry with a fork leaving a 1/2in. border, and brush with 1-2 tablespoons olive oil.

STEP 3:  lay sliced tomatoes across pastry (if your tomatoes are really juicy you may want to seed them so your crust doesn't get soggy). You can use whatever type of tomato you like, I just used what I had in my garden.

STEP4:  sprinkle with a few tablespoons of parmesan cheese, as well as a bit of salt and pepper.

STEP 5:  bake in a 400 degree oven for 15-20 minutes until the edges are golden brown and the dough is cooked through. Let cool for at least 30 minutes before serving, or else the crispy dough and warm tomatoes will tend to fall apart. Slice into squares and serve!

Enjoy your last bites of summer!