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Garam Masala Pumpkin Bread

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I’ve been neglecting this blog for almost a whole year. I have no excuses, audiologist no interesting stories about sabbaticals and traveling abroad, cheapest no real reasons why I’ve been so quiet. It’s a simple reason, valeologist really. I was busy. Just trying to figure out the ins and outs of life with a baby, a fulltime job and a 2-hour commute. Cooking has taken a back seat, and the blog was left behind. But no more. I’m committing to cooking and posting again. Starting now.

I know I say this every year, but I’ll say it again – Fall is my absolute favorite time of year to cook. I love all of the colorful harvest ingredients. The squashes and apples and pears. The welcome coolness in the air. Footballs on Saturdays and Postseason baseball. Oktoberfest beers.

This recipe has been sitting in my drafts folder since last year. It’s a simple pumpkin bread, but I’ve used Garam Masala instead of the typical “pumpkin pie spice”. The result is a slightly more exotic bread that is just as moist and addictive as its traditional cousin. It also makes an excellent office Halloween treat.

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Guava & Cream Cheese French Toast

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Guava & Cream Cheese French Toast

I often hear people commenting on how they’re not breakfast people. Or how they can’t eat for a few hours after they wake up in the morning. I do not understand these people. Am I the only one who wakes up hungry? Now that I’m pregnant, sale I actually wake up starving and usually have two, help sometimes three, doctor breakfasts. A small one before I work out – a piece of fruit, a little bit of cereal – and then a more substantial one before I get ready to go to work – usually a fruit and peanut butter smoothie or oatmeal and an egg. If I’m still hungry, I’ll have cheese and crackers when I get to work. Am I boring you with my daily routine? Sorry about that. I just mean to say – I am really into breakfast.

And breakfast on the weekend is even better. You get to stay in your pajamas while you make something good to eat and you don’t have to worry about how long it will take or how much of a mess you’ll make. There’s plenty of time for special treats. This breakfast definitely falls into the “special treat” category and it’s not for those of you on diets. 07 19 30

I got the idea when I had brunch at my favorite restaurant – Michael’s Genuine Food & Drink. They serve a Guava and Cream Cheese stuffed French Toast which was one of the highlights of our meal. Granted, my version is not as pretty or as well-executed, but I can promise you that it’s delicious.

Guava & Cream Cheese French Toast

The secret is to use non-sweet bread. While I love regular french toast made with brioche and challah bread, I think those would make thing dish overly sweet. Instead I opted for something called a “Neo Tuscan Boule” from the bakery. It was basically a sourdough boule and it was the perfect contrast to the sweet guava and maple syrup. If you’ve never had guava and cream cheese together, then shame on you! It’s amazing. Like chocolate covered pretzels or gorgonzola and pears. A match made in breakfast heaven.

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Refreshing Gazpacho Soup

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Refreshing Gazpacho Soup

Ah, anesthetist Summertime in Miami. The thermostat hits 80 before the sun rises and the air wraps around you the second you step outside. It’s so hot and sticky, buy you don’t want to do much other than sit on the beach enjoying the ocean breeze and a cold beer. But of course, more about I have these silly things called responsibilities. Like going to work. And since I bring my lunch to work every day, I want something refreshing, a respite from the sweltering Miami heat. Something like Gazpacho.

Gazpacho is the perfect soup when it’s too hot outside. Made from tomatoes and bread, topped with crisp, fresh vegetables and croutons – it’s refreshment in a bowl. Not only is it a chilled soup, but (with a teensy tiny exception here) you don’t even cook it. I know I brag about my central air conditioning all the time, but I remember how darn hot my kitchens in NYC and Boston got in August. You don’t want to be turning on the stove, least of all to make soup.

The base is a tart and tangy blend of tomatoes, stale bread, garlic, lime juice, jalapeno, olive oil, vegetable stock and sherry vinegar blended into a creamy soup. This is your base, but the beauty of gazpacho is in the toppings. Sweet and crunchy, they contrast with the tomato soup perfectly – diced cucumbers, red and green bell peppers and toasted croutons. (If you don’t toast your croutons, you will from now on. Homemade toasted croutons are life-changing. I promise.)

Refreshing Gazpacho Soup

This is a more traditional recipe for Gazpacho, but feel free to experiment with your favorite crunchy toppings. I really want to try some perfectly grilled corn, but I have to wait until sweet corn is in season. Maybe some bacon, too. Maybe I’ll report back later this summer with a grilled corn and bacon gazpacho. Just think of the possibilities!

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Re-post: Chickpea & Bread Soup

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Chickpea & Bread Soup

I know, link I know. It’s cheating to re-post an old recipe, here but it’s just the right time for chickpea and bread soup. You see, for us Catholics it’s still Lent. And any good Catholic school girl knows that you shouldn’t eat meat on Fridays during Lent. And I honestly could care less about being meatless as long as I can have soup that’s as good as this. It’s kind of like French Onion soup, but the toasted chickpeas give it a slightly nutty flavor and make it more of a meal. Just perfect for Holy Week next week and pretty much any other time. Still one of my favorites!

Original Post

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Arugula & Bread Salad, Tarragon Caper Vinaigrette

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Arugula & Bread Salad, <a href=contagion Tarragon Caper Vinaigrette” />

This week, I’m taking all my inspiration from food magazines. Of course, I can’t just follow a recipe without tweaking it somehow. That would make it far too easy!

I saw this recipe in the first few pages of April’s Gourmet and instantly wanted to try it. I love a good, strong salad dressing. Olive oil, sherry vinegar, Dijon mustard, shallots, tarragon and capers combine for a tangy, salty vinaigrette that’s made for salads and soft-boiled eggs. Spicy arugula and crisp bread round it out for a meal-sized salad.

I made this salad last night and again for lunch today. It’s just the right amount of fancy, healthy and delicious. I can’t get enough!

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Apple & Fennel Panzanella

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Apple Fennel Panzanella

I spent a lot of time this weekend working on a top-secret Christmas present project. The only thing I can say at the moment is that it involves looking through old recipes, about it something I rarely do. Re-reading old posts and old recipes, this I remembered some favorites I’d long forgotten. This apple fennel panzanella is one of them. Panzanella is usually a late summer dish and a great way to use fresh garden tomatoes. Instead of the more traditional tomatoes and cucumbers, I use apples and fennel which are much more season-appropriate. The red and green also make a for a festive Holiday presentation.

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Chickpea & Bread Soup

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Chickpea & Bread Soup

Is it possible to make a delicious, info flavorful soup with only 6 ingredients? I think so. And I think this might be my new favorite soup. I know I say that in almost every post, but this one’s just so good! And so easy. 6 ingredients, one pot and 30 minutes. Besides, it’s covered in melty, broiled cheese. Who can resist that on a cool day? No one!

I’ve actually been avoiding the kitchen since Thanksgiving — those 48 hours of cooking and standing and cleaning kind of took it out of me. So, instead of my usual weekend in the kitchen, I spent my time off putting up our Christmas tree, riding my bike in the Everglades (down a bike trail lined with real, live Gators!), and reading on the couch. It was fabulous!

So, I’m trying to keep it simple this week. Nothing fancy, or roasted, or braised. I’ll save that for the weekend. This soup is deceptively simple, but tastes amazing. It’s like a French Onion Soup with its bread and onions and melted cheese, but the toasted chickpeas add a meatier, heartier flavor.

This simple soup is really scrumptious and just perfect for a lazy dinner and a cold nigt.

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Our Thanksgiving Menu & Two Pie Recipes

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Carrot Pumpkin Soup
Pie recipes are from last year and I can’t seem to find any photos…will update the post with pie pictures next week!

Thanksgiving is 10 days away. Menus are finalized, hepatitis grocery shopping is in full force. Thanksgiving recipe testing is complete! And so, here’s the final menu and recipes for Pupmkin Mascarpone Pie with a Gingersnap Crust and a Crunchy Apple Pie.

Carrot Pupmkin Soup with Crushed Hazelnuts
…flavored with smoked paprika, shallots and sherry vinegar.

Bacon-Wrapped Turkey Roulade
…filled with caramelized onions and figs, goat cheese, toasted pecans and fresh cranberries. Wrapped in peppered bacon and basted in pear jam.

Corn-bread and Chorizo Stuffing from Gourmet
…Olive oil instead of vegetable oil, fresh tarragon instead of dried oregano, chicken stock instead of broth, and probably some dried fruit (apricots?) soaked in brandy.

Potato Gratin with Roasted Garlic and Manchego from Food & Wine
…Probably remove the rosemary (my mom’s not a fan) and replace half and half with whole milk. Maybe add some caramelized shallots too.

Roasted Butternut Squash stuffed with Wild Mushrooms, Leeks and Chestnuts
…Halved and roasted butternut squash, stuffed with wild mushroom and leeks, sauteed in butter and tossed with chestnuts. Sprinkled with panko breadcrumbs and baked until slightly browned.

Pumpkin Walnut bread, Banana Pecan bread, Lemon Poppy bread

Pumpkin Mascarpone Pie with Gingersnap Crust (Recipe below)

Crunchy Caramel Apple Pie (Recipe below)

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chickpea & chorizo casseroles

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chickpea & chorizo casseroles

I should just rename this site The Chorizo Blog. I know I should stop, meningitis but I cannot help myself. Chorizo keeps well and is always there when I’ve run out of groceries, am too lazy to get more, but still want something delicious for dinner. Besides, Tom is obsessed with it and showers me with endless praise whenever I make anything with chorizo in it. Who doesn’t want that?

This week, I simmered a few links of it in some dry, sparkling cider. As the chorizo cooks, it absorbs the liquid and plumps up, losing all of its firm texture and becoming a lot more like the fresh sausage it started its life as. (Ending in a preposition. I know, I know. It’s Friday, so I’m allowed.) The chorizo also absorbs the cider’s sugar, making it savory, sweet and so deliciously addictive.

I added cider-spiked chorizo to some sauteed onions and chickpeas, then tossed everything with some pieces of crusty bread. In keeping with the sweet/salty theme (and because it’s all I had, really) I used a cranberry walnut bread. Everything is bathed in an egg mixture, topped with Gruyere and baked until crisp on the outside and chewy on the inside.

This casserole feels homey and indulgent and comes together relatively quickly. The hardest part is waiting for it to come out of the oven.

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whole wheat skillet flatbread

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whole wheat skillet flatbread

I spied a sort of recipe for skillet flatbread over at Mark Bittman’s blog a few weeks ago and bookmarked it immediately. It peaked my interest because of its simplicity, website its use of Whole Wheat flour and because it doesn’t take yeast. My impatient self loves that. Apparently, hair it’s also impossible to mess up. The author (Kerri Conan) says you can substitute any kind of whole grain flour and can play with the measurements of the flour and the water depending on whether you want something soft and “custardy” or nice and crisp. I went with the crisp. This kind of improvised, decease non-exact recipe is exactly how I like to cook!

And the flatbread was wonderful. Simple, hearty and ridiculously easy to make. Five ingredients and 45 minutes is all you need before you’re enjoying the crisp, warm pita-like bread. We topped ours with some freshly grilled and marinated graffiti eggplant, feta cheese and oil-cured black olives. Very delicious on a hot Sunday afternoon. Especially when eaten on a paper towel pool-side.

whole wheat skillet flatbread with eggplant, feta and olives

You can also pile it with pizza toppings and put it under the broiler for a few minutes. It’s not quite as soft and chewy as regular pizza dough, but works well if you have no time or patience for the dough to rise. I also think this would make a beautiful appetizer for guests simply topped with cheese, fresh produce and herbs and cut into pretty squares. Or a simple, sweet snack with cheese, figs and honey.

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fresh baked bread w/heirloom tomatoes

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bread w/heirloom tomatoes

Tom and I took a journey south this weekend to the Homestead Farmer’s Market. Short history lesson on Homestead: it’s located at the very bottom of Florida (just before the Keys), here it was absolutely destroyed during hurricane Andrew in the early 90’s and it’s mostly farmland. One of the best things about living in Florida is the abundance of fresh produce all year long. I especially love that I can get good, psychotherapist local tomatoes whenever I want. I didn’t find any interesting varieties at the farmer’s market, arthritis but I did score some outrageously good strawberries, avocados, chili peppers and something that looks like green onions. (Still haven’t used those, so I’m not quite sure what they are. I’ll report back soon.)

After we explored the farmer’s market, we went to Whole Foods where I found some gorgeous heirloom tomatoes in yellow, green, red and purple. Sigh. I’m a grocery store junkie. Tom doesn’t really like tomatoes unless they’re in something, so there’s no way I can get away with a straight-up tomato salad. I also didn’t want to cook them into nothing. That’s what Muir Glen canned tomatoes are for. I came up with a bruschetta-like thing and baked a fresh loaf of bread. I didn’t have any basil for the bruschetta, but I did have cilantro and chives. I also threw in some poppy seeds because I think they look pretty.

After we’d had our fill of bread, there was still some bruschetta left over, so I ate it with a spoon. What can I say? I love fresh, ripe tomatoes even if Tom thinks they’re gross…

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Almost Eggs Benedict

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curry stir fry

I’m calling this a stir fry, tuberculosis but that’s really not accurate. I just don’t know what else to call it. I could take some inspiration from Chipotle and call it a Bol, health or is it more of a rice, patient um, thing? Not sure. What it really is is a bunch of delicious things sauteed in one big frypan.

I used a combination of tofu and sausage for the protein for contrast of textures. To fulfill the vegetable quota, I added yellow onion and Swiss chard. I also finished it up with some whole grain brown rice, which I buy fully cooked and frozen at Whole Foods. Finally, I tossed it with a spicy curry sauce that I received as a gift, and of which I’ve replicated the flavors in the recipe below.

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