how to eat Christmas: holiday oatmeal recipe

Step 1: Make oatmeal (I prefer mixing the oats with milk instead of water).  This is a life skill.  If you can make pasta you can make oatmeal.  Put oatmeal and water/milk in a pot (read the oatmeal package for correct ratio instructions).  Turn on the heat and be sure to stir occasionally until desired texture.  As you cook the oatmeal, spice it:

Add a dash of any/all of the following:

- cinnamon

- ginger

- cardamom

- cloves

- brown sugar

- vanilla extract (go easy on this one!)

Step 2: Once it's done, top with walnuts and pomegranate seeds.  YUM!!

Thanksgiving surprise: Cathy's Pumpkin Pie recipe

1 pie crust (homemade with this recipe or ready made)

1 can of pumpkin (15 oz)

1 can of sweetened condensed milk (14 oz - but I don't use all of it - I use probably 12oz)

2 eggs

3/4 cup light brown sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

INSTRUCTIONS:

• Preheat oven to 425 degrees. Prepare pie crust (or unroll the ready made crust) and put it in a pie plate. 
• In a large mixing bowl beat the 2 eggs. Add the whole can of the pumpkin to the eggs and mix well. 
• In a separate bowl, combine the brown sugar, cinnamon, ginger, and cloves. Mix until well combined. 
• Add the brown sugar and spices mixture to the pumpkin and egg mixture. Mix well. (It should look darker once the sugar is added) 

NOTE:
When I add the condensed milk, I open the can about 3/4s of the way (so the lid keeps the milk from running out super fast )and pour the milk into the pumpkin mixture (mixing all the while as the milk is being added). When the condensed milk starts to slow down on the pour, meaning that it's coming out at a trickle, I stop. Usually there is a good coating of condensed milk left in the can. When it settles back down it looks like quite a bit so I'm guessing it's about 2 oz from the 14 oz can, but it may only be an ounce. The one thing you need to know about pumpkin pie is that it's pretty forgiving. If you add a little too much milk or a little too little milk, it's really not going to matter. When I measure in the sugar, cinnamon, cloves - I'm not super careful. If there's a little more - I don't sweat it. It always turns out yummy.

• Once you have all your pumpkin and condensed milk mixed, use a scraper (so you get every last drop) and pour it into the pie crust. 
• Cook for 13 minutes at 425 degrees, then turn the oven down to 350 degrees and cook for anywhere from 30-50 minutes longer. You'll know the pie is done when the pie filling kind of puffs up and a little crack forms in the pie (like a crack in the dirt in the summer when it's dry out). 

NOTE:
If you don't get a crack after 50 additional minutes I would still take the pie out - you don't want your crust to burn and the pie is just being stubborn! Sometimes, even when it's cooked, the middle will still look shiny and wet. Touch it gently in the center if you're worried it's not cooked - if it's mushy, then you're right - it's not cooked - leave it in longer but check it every 5 minutes or so. If it is not mushy and a little stiff, then it's probably done and you'll be safe.

Let the pie cool, top with whipped cream, and enjoy! YUM!! : )

Tried-and-true: the PERFECT pancake recipe

American measurements:

For the dry mix:

1.5 cups flour

2 tablespoons sugar

1 tablespoon baking powder

3/4 teaspoon salt

For the wet mix:

1.25 cups milk

1 egg

4 tablespoons butter (melted)

1 teaspoon vanilla

European measurements:

For the dry mix:

4 dl flour

30 ml sugar

15 ml baking powder

4 ml salt

For the wet mix:

3.25 dl milk

1 egg

60 ml butter (melted)

5 ml vanilla

I have made American pancakes on three separate occasions now for groups of my international friends, and this recipe I have been using always produces the most perfect, fluffy, golden pancakes.  Just thought I would share it - I have it in American and European measurements.  Side note: my favorite topping for these is Nutella, bananas, and brown sugar - yum!!

Instructions:

1. Mix the dry and wet ingredients separately.
2. Make a well in the center of the dry mix and gradually add the wet mix.  
3. Only mix until there are no dry lumps - the less you mix, the fluffier the pancakes will be!
4. Rub a thin film of butter over a frying pan and give it some time to heat up.  
5. Spoon batter on the skillet and flip when you see bubbles appearing all over the pancake.  
6. Flip again, and once golden on both sides - EAT!

October book to buy: The Kinfolk Table

Kinfolk Dinner: Brooklyn, NY from Kinfolk (kinfolk.com) on Vimeo.

I wish more people knew about Kinfolk magazine.  Based in Portland, OR, this new indie magazine has a very unique theme: small, intimate gatherings.  Good food, good company, good conversation, the passing on of recipes and home-related skill sets, exploration, travel, &c.  It has a fantastic aesthetic - natural, rustic, simple, beautiful.  The team of freelance photographers, writers, travelers, and filmmakers who contribute to each new issue come from all over the world.  Their latest issue (#9 - they haven't been around that long!) has the theme of "defining your weekend, finding the right balance between work and play" and you can check it out here.  Another cool element of Kinfolk is their monthly events, which are themed each month but which take place simultaneously in locales all around the globe.  Take this month's "Preserving the Season" gatherings in Seattle, Mexico City, and Oslo, to name a few - all celebrating the harvest and teaching guests about canning, pickling, etc.  Upcoming events are always posted to their website here.

This October, Kinfolk is branching out even further - they're publishing a cookbook!  I had the pleasure to preview it, and it is really just fantastic.  The Kinfolk Table: Recipes for Small Gatherings is divided into sections by city/locale.  From Brooklyn to Copenhagen, to the English Countryside, each sections includes profiles of a variety of individuals who have been discovered by Kinfolk over the years.  Photographers, bakers, farm owners... they come from all walks of life, yet they've all welcomed Kinfolk into their homes and have shared their most precious recipes.  Some are their original creations, and some are recipes that have been handed down through their families.

The cookbook is full of gorgeous photography, not just of the culinary creations included but also portraits of all the contributors, and even a great deal of photos of their homes, their kitchens, the small beautiful elements that make up their daily lives.  The volume leaves you not only with the ability to make simply, healthy, delicious meals and desserts (such as Pasta with Wilted Arugula, Almonds, and Soft Goat Cheese or Chocolate Chip Zucchini Cake), but also stories: of people, places, livelihoods...  It's incredibly true to the magazine's mission, and is definitely a must-have for chefs, travelers, and all indie/hipster types. ;)

You can pre-order The Kinfolk Table on Amazon.

Release Date: October 15, 2013

$21.00 | hardcover

recipe: homemade lavender soda!

A couple of months ago at my favourite grocery store, I spotted a new product on the shelves: lavender soda. Despite the fact that it cost more than $5 for a pack of four sodas, I tried it out... and was wowed. Lavender soda is lightly sweet, very unique tasting, and absolutely perfect for summer. But the cost of this luxe soda kept me from drinking it regularly.

I bartend at a small, locally-owned restaurant in Virginia, and one my managers featured a Lavender Collins as a cocktail special this summer, with lavender syrup, gin, lime, and soda water. I was making some of the lavender syrup for this drink, and eureka! I subtracted the gin, and concocted my own homemade lavender soda. It was better than the one in the store. This has quickly become my (and my friends and family's) favourite summertime drink. It is crisp, very lightly sweet, and perfectly refreshing.

Here's my recipe for delicious homemade lavender soda!

Ingredients:

• 20-30 stalks of fresh lavender (if you don't grow your own, grocery stores sell it in their produce section in small containers)
• 1 cup of sugar (don't worry, it doesn't all go into one drink!!!)
• 1 cup of water
• Soda water (club soda)
• Fresh lime

Method:
Rinse the fresh lavender and pat dry on a paper towel.

To make a lavender simple syrup, combine the sugar and water into a small pot and heat over the stove on high until the sugar dissolves. Stir, then remove from heat and allow to cool. While the simple syrup is cooling, add the stalks of lavender (the whole stalks are fine!) and put in the fridge to cool for at least several hours. The longer you leave the lavender in, the stronger its flavour will become.

When the lavender has steeped into the syrup and cooled, pour a tablespoon or two (depending on how sweet you want your soda) over ice in a glass. Squeeze a lime wedge into the glass, and fill the rest with soda water. Mix gently, and garnish with a lime.

Super easy! Keep the rest of the lavender syrup in the fridge and just keep mixing small amounts with soda water and lime whenever you want a fresh drink - or make a whole pitcher! It will last for a week or more if refrigerated. I promise, you'll quickly become addicted. Enjoy!!

momma's homemade fig, coconut, and honey granola recipe

This year, my mother made this simple and delicious granola recipe as a gift for family and friends for Christmas. It can be eaten plain by the handful as a snack, with milk for cereal, or on top of yogurt or ice cream! The honey and coconut gives it perfectly balanced sweetness, but it is nicely crunchy and very nutritious. The recipe my mom uses calls for figs, cherries, apricots, and cranberries, but you can use whatever dried fruit (or nuts!) you prefer.

Ingredients:

4 cups old-fashioned rolled oats (you can substitute gluten-free oats as well for gluten-free granola)
2 cups sweetened (or unsweetened, if you prefer) shredded coconut
3 cups slivered almonds
1/2 cup coconut oil
1/4 cup vegetable oil (you can use 3/4 cup vegetable oil total instead of 1/2 cup coconut oil and 1/4 cup vegetable oil if you prefer, or don't have coconut oil available)
1/2 cup honey
1.5 cups small diced dried figs
1 cup diced dried cherries
1 cup small diced dried apricots
1 cup dried cranberries

Method:

Preheat oven to 425. Toss the oats, shredded coconut, and almonds together in a large bowl. Whisk together the vegetable and coconut oil and honey in a small bowl, and pour over the oat/coconut/almond mixture. Stir until all the oats, coconut, and almonds are coated, then pour onto a 1-inch sheet pan (regular old cookie tray will do). Bake for about 45 minutes, stirring or flipping the granola occasionally. It should be a nice golden brown. Remove from oven and allow to cool, then add figs, apricots, cherries, and cranberries. The granola doesn't need to be refrigerated but should be stored in an airtight container. Enjoy!

Note: my mother's recipe is a variation on the homemade granola from Sarah Chase's Open House Cookbook, the link to which can be found here.

afternoon tea: delicious chocolate-almond scone recipe

I frequently mourn the fact that Eli and I live in the US, where afternoon tea is not a widespread tradition. We both drink quarts of tea a day (morning, afternoon, and evening!) and have extensive collections of tea from all over the world. Scones are an essential companion to tea, but they are also delicious for breakfast, as a snack, or for dessert. This is my classic recipe for delicious, fluffy chocolate-almond scones. Eli and I (and our families and friends!) have enjoyed this treat for years.

Note: Though this recipe calls for chocolate chips and almonds, you can switch these ingredients out with all kinds of fruits, nuts, or other flavours. Fresh blueberries or dried cherries are classic alternatives, but a unique variation that I really love is chopped bartlett pears, shredded asiago cheese, and dried rosemary for savoury scones.

Ingredients (makes eight scones):

• 2 cups all-purpose flour) you can also substitute whole-wheat or gluten-free flour for a healthier alternative, though the stick of butter later on kind of defeats any attempts at healthiness...)
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened (one stick)
• 1 cup semi-sweet chocolate chips
• 2 tablespoons almond extract
• 3/4 cup buttermilk
• 1/2 cup diced almonds (optional)

Method:

Preheat oven to 400F.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Cut butter in with two knives (or a pastry cutter, which is much easier; just knead it in if neither of these seem to work) until only small lumps remain. Mix in chocolate chips and buttermilk. The recipe includes almond extract, which adds a lot of almond flavour and fragrance on its own, but you can also add in the optional diced almond pieces for additional almondy-ness!

Turn onto a lightly floured surface to knead. Knead as little as possible, just until everything stays together, then form into a one-inch thick circle. Cut most of the way through the circle to form eight pieces, but leave them adjoined. Cooking the scones all together like this will ensure that they retain more moisture and don't dry out, which they might if they are cooked individually.

Lightly dust the top of the circle with granulated sugar (makes a slightly crunchy and sweet crust on the scones after they've baked!) and bake for 12 to 15 minutes, until they are soft golden, and you can insert a knife into the center and it comes away clean. Let them cool for a little while, but try to taste them while they're still fresh from the oven. They do store well for about a week in the refrigerator.

Enjoy!!

thanksgiving day surprise: secret pie crust recipe

Happy Thanksgiving from ZABELIETH!  I've got a little surprise in store for you:

Apparently pie crust is something that has garnered a reputation as being a challenge that only the more experiences and confident chefs take on.  The reality is that this is an incredibly simple thing to make, and since it's Thanksgiving, I'm going to share with you my mother's original recipe for an easy pie crust.

All you need:

Two cups of flour, two sticks of butter, three tablespoons of water, and a food processor.

Start my measuring the flour, but be sure not to pack it tightly into the measuring cup.  Instead, take a spoon and really loosen the flour in the bag by giving it a few fluffs before scooping it into a measuring cup, a spoonful at a time.  You can tap the measuring cup on the side to level the flour a bit for the sake of measuring, but let it remain as light and airy as possible, don't press it down or pack it in at all.

Dump the flour into a food processor.  Then grab the butter out of the fridge (it should be chilled, don't leave it out on the counter to soften or anything beforehand).  Like you're slicing a banana for a smoothie, just cut it up so that the pieces going into the food processor are about 1/2-inch thick slices.

Pulse it in the food processor.  Don't let it run long at all, just turn it on in quick bursts before letting the mixture re-settle.  As it starts to stick and build up around the walls of the food processor, you can give the machine a shake to loosen the batter up.  After a minute or two, once the mixture sticking to the food processor walls is getting pretty high, stop and add three tablespoons of VERY COLD (like, water that was sitting in ice) water.  Then go back to pulsing, and in seconds you'll see the mixture starting to roll together into a big dough ball.

Take out the dough, trying not to handle it too much, and put it on a lightly-floured surface.  Roll it in the flour, then use a rolling pin to flatten it out until you've got a sheet of dough that's wide enough to cover your pie dish.  Carefully lay this inside the pie dish (you might want to fold it in half first in order to transfer it to the pie dish without it tearing), easing it into the space so that it's lining the dish.  You can trim around the edge if you have a lot of overhang, and then just fold over (outward) and tuck in the edges of the dough sheet to make a fun, pretty rim along the edge of the pie dish.

Hey, look, you're done!  Was that easy or what?  Now just fill it with whatever... pumpkin pie filling?  Blueberry?  Apple??  Mmmmmm.... happy Thanksgiving!

crêpes, mais oui!

I've always been a fan of breakfast for dinner, and last night we made a massive stack of crêpes for two, using the following recipe:

Flour: 1 cup

Eggs: 2

Skim milk: 1/2 cup

Water: 1/2 cup

Sugar: 1/4 cup

Whisk everything together, prepare a skillet with some cooking spray, and scoop up a 1/4-cup of batter to pour into the pan for each crepe.

The trick of the trade for making these delectable thin French pancakes is to pick up and angle the pan in a circular motion, allowing the batter to spread around and coat the bottom of the pan. Keep making it move around until it's all stuck in place and no longer spreads.

From this point onward they cook pretty quickly, so have a spatula ready to slip under them and give 'em a flip. Stack the finished ones, and once all the batter is gone... feast!!

We made ourselves a topping station - an assortment of jellies and jams, blueberries (both fresh and frozen), raspberries, and some chocolate hazelnut spread. YUM! The best part of making crêpes is personalizing them: adding the filling, rolling them or folding them, decorating them, choosing a side (fruit? ice cream?)...

We made a HUGE stack of these, and were expecting to save some. HA! They were all gone within the first half hour of Love Actually.