Monday, November 30
Sunday, November 29
texans love football almost as much as they love putting things on corn chips (especially when the chips are shaped like texas). and what comes along seasonally, as reliably as thanksgiving, every year? college football. coincidence that our team color is burnt orange??? maybe.
last year was the first in a decade that the annual texas/texas a&m rivalry was skootched back onto the actual day of thanksgiving. and since we were going to be here anyway, a holiday tailgate seemed the natural treatment for the traditional meal. we made (frankly, awesome) turkey chili for frito pies, sweet potato wedges, caramel-apple empanadas, and cranberry salsa. lefty brought chairs, dt brought her fantastic sweet potato gnocchi, and e-who? contributed a kick-ass from-scratch greenbean casserole. the salsa, as the simplest of the recipes, has been most-often repeated of the bunch (though I wouldn't mind having dt's and e's recipes). in fact, a certain co-worker requested last year, in lieu of any sort of holiday or birthday gesture, more salsa.
adapted from the mystery post-it note above my counter
1 (12 ounce) bag cranberries, fresh or frozen
combine all ingredients in food processor and pulse until broken-down but not liquefied. it's almost easier than opening a can!
Monday, November 23
Friday, November 20
Tuesday, November 17
a variant on the flavor profile of a martha stewart risotto recipe, from my very first out-in-the-real-world-first-apartment cookbook (a little over my head at the time ~ "is parchment paper the same as notebook paper?"), and it's one of my most favorite fall-ish flavors. at first I had planned to use sage, but after foraging around the rose beds, sweater snagged on thorns, and emerging defeated, I recalled how great rosemary is with these ingredients. though potent on its own, added to the other ingredients it's not at all overpowering.
butternut, caramelized onion and gruyere tart
1 large sweet onion, sliced
1 lb butternut squash (half-rounds, in 1/8-inch slices)
1 tbsp butter
2 tbsp olive oil, divided
sea salt & pepper
1 cup gruyere cheese, shredded
Monday, November 16
from matt lewis' baked
makes about 2 dozen burgers or about 40 sliders -
3 cups all-purpose flour
1 tsp salt
1 teaspoon baking powder
1 tsp baking soda
2 tbsp cinnamon
1 tbsp ground ginger
1 tbsp ground cloves
2 cups packed dark brown sugar
1 cup vegetable oil
3 cups chilled pumpkin purée
2 large eggs
1/2 tsp vanilla extract
in large bowl, whisk flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.
in separate bowl, whisk together brown sugar and oil until combined. add pumpkin puree and whisk to combine thoroughly. add eggs and vanilla and combine.
sprinkle flour mixture over pumpkin mixture and whisk until completely combined.
using a small ice cream scoop with a release mechanism, drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart. bake 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean. remove from oven and cool completely on the pan while making the filling.
3 cups confectioners sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces (1 block) cream cheese, softened
1 teaspoon vanilla extract and/or the innards of 1/2 vanilla bean
sift confectioners' sugar into a medium bowl and set aside.
in the bowl of an electric mixer fitted with paddle attachment, beat butter until it's completely smooth, with no visible lumps. add cream cheese and beat until combined.
add confectioners' sugar and vanilla and beat until smooth. do not overbeat the filling, or it will lose structure. filling can be made one day ahead and stored, covered tightly, in the refrigerator. soften at room temperature before using.
assembling the whoopies
turn half of the cooled cookies upside down (flat side facing up), and pair them with similarly shaped mates.
using an ice cream scoop or pastry bag (I highly recommend the bag option), dollop filling onto the flat side of the cookie. place other cookie, flat side down, on top of the filling. press down slightly so that the filling spreads to the edges of the cookie. repeat until all the cookies are used. store whooopie pies, covered, in the refrigerator for about 30 minutes to firm up before serving.
they will keep for up to 3 days chilled, on parchment-lined baking sheet covered with plastic wrap.
Sunday, November 15
Thursday, November 12
this could be interesting ... hrmm ... or not. why would they leave out all the juicy, scandalous stuff from the 80's? he-llooooo! lemon incest!
from cinema france (please forgive my butchered translation):
the author of the rabbi's cat will thus put on film a biopic in actual shots (idiom, anybody??) devoted to the man with the cabbage head. joann sfar presents it like a fable recalling the life of the composer-songwriter from the second world war to the eighties. halfway between pure and imaginary biography, some supernatural creatures should be part… the same special effects team as pan's labyrinth will have the job of giving them life.
in addition, olivier daviaud was selected to compose the original soundtrack. he collaborated in the last albums of dionysos, bénabar, sanseverino, olivia ruiz or abd al malik. eric elmosnino will interpret serge gainsbourg in his first big role, having previously been confined to supporting roles, while the musician, gonzales will lend his hands for the musical portions...
Wednesday, November 11
seriously y'all. if you haven't already made these crispies from deb's recipe, it would be best to stop off for a bag of staypuft and some fresh sweet-cream butter on the way home. they were, quite literally, the only thing I ::air quotes:: cooked last week, and we've since made a second batch (to generously share, since b and I polished off the first pan with very little assistance). what else were we supposed to do with the rest of the box of cereal?
the only addition to the stock original is a thimble-full of salt, and a minute or two added to cook time. oh yeah. and about twice the butter. they come together remarkably quickly, since the mallows melt so easily in the hot butter. there's almost no need for heat once the butter is ready. also, if uncoated parchment is available, use it to press the gooey mass into form. waxed parchment stuck fast to the surface, and silicon spatulas don't create quite the same perfectly uniform surface as pressing with fingers. but if messy hands make you squidgy, go for the spatula.
b, who's no fan of marshmallows (except the crunchy ones shaped like pink hearts, yellow moons, green clover...) and is generally ambivalent to regular crispies seemed pleased, mumbling, "(crunch crunch crunch) what's in these? ::inspecting the specks of browned butter:: they're good! (crunch crunch)"
ripped off from smitten kitchen
makes 16 2-inch squares
4 oz (1/4 pound or 1 stick) unsalted butter
1 10 oz bag marshmallows
heaping 1/4 tsp coarse sea salt6 c. rice krispies cereal (about half a 12-ounce box)
butter (hack off a small corner of the stick before it goes in the pot) an 8-inch square cake pan with 2-inch sides.
in large pot (or smaller pot with light-colored bottom), melt butter over medium-low heat. it will melt, then foam, then turn clear golden and finally start to brown and smell nutty. stir frequently, scraping up any bits from the bottom. do *not* walk away from the pot, or that moment is the one it will turn and then burn. the difference between perfection and starting over is about ten seconds.
as soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth and as much of the butter as possible is incorporated.
remove pot from stove and stir in the salt and cereal (tossed together in a large bowl). quickly spread into prepared pan and smoosh into shape.
cool, and cut into squares.