super natural everyday.

I am beyond excited about the new cookbook from Heidi Swanson: Super Natural Everyday.  A friend and I are commited to cooking our way through it - first time for me ever doing this with a cookbook and I can't wait for the experience.  Today I'm starting with Bran Muffins...  AND while I understand that this may sound so incredibly boring to some of you, I have yet to find a recipe for this wholesome breakfast that rivals the 4 pack I buy from my grocery store for $6.  It doesn't call for fruit, but I'm going to try it with blueberries and see what happens.  

I can't recommend this book enough.  I was able to attend the book signing in San Francisco at Omnivore Books and wow - I am certainly not the only devoted fan.  It was packed!  But I was able to meet Heidi and now have a signed copy.  So cool.  And if you like cooking and cookbooks and are in San  Francisco, you have got to stop into Omnivore Books.  It was my first visit and I fell in love with the shop... 

pretty package

I was so inspired by Heidi Swanson's latest post that I had to share - though this time it is not one of her delicious recipes but a pretty package of postcards she has been assembling.  She is coming out with a new cookbook and is putting together these packets for people that attend book signings, etc.  

 Aren't they beautiful?  I'm so inspired that I'm making a stop in Japantown today for some of my own pretty paper tape.  Will take a picture of the goods and share tomorrow...  For now, simply enjoy the eye candy (her photography is gorgeous) and head on over to 101cookbooks for some truly inspired recipes.

MUST BAKE II.

via * Joy the Baker

I posted about a lemon pull apart bread here... Now that I see this cinnamon-sugar version I'm not sure which one to make first. You really must go to the source and look at all of the photos... YUM!

CHOCOLATE PUDDLE COOKIES.

Just made a batch of these delicious cookies from Heidi Swanson... chocolaty, sugary, nutty goodness.  I'm trying to expand my recipe file, have any favorites to share?

MUST BAKE.

Have you ever seen anything as delicious looking as this lemon scented pull apart coffee cake posted over on Clockwork Lemon? The only catch is that there is NO recipe in sight. Maybe if we all ban together in a heartfelt request it will be released?? Worth a shot...

**UPDATE** recipe has been posted here!!

YES, PLEASE.

Holy muffin. 

Just ran across this ginger muffin recipe on Orangette*.  The fact that ginger is one of my absolute favorite things simply means that these will be made today... case closed.


*food blog of Molly Wizenberg, author of A Homemade Life.


**UPDATE - just had a fresh out of the oven muffin and it was amazing.  I made mini muffins and substituted coconut milk for the buttermilk, which didn't have any adverse affect - still extremely moist.  The only thing I might do next time is increase the amount of ginger to give it more of a zing.  Going into the permanent file...

RECIPE INSPIRATION.

This weekend, as planned, I had some fun in my kitchen. I experimented and made my own hummus, which was a first for me - will post the recipe a little later on. And I made this mushroom casserole recipe from Heidi Swanson over at 101 cookbooks. Loved it so much that I pre-ordered her new cookbook that comes out in April: Super Natural Everyday. It is such an easy recipe and sooo delicious.

Tomorrow? I'm tackling gnocchi for the first time... wish me luck. :)

HAPPY THINGS.

CHAI TEA

wait, let me rephrase that:  

Authentic Homemade Indian CHAI TEA

Anyone that knows me is very aware of my love affair with chai tea. I've been known to drive an hour and a half to the one place that I KNOW serves delicious authentic chai just for a cup of the warm, spicy and sweet, what I like to think of as "happiest drink on the planet". I mean I wouldn't be surprised to find out that it is laced with something - the effect it has on me is mood altering!

This my friends is why this New Years it was surely no coincidence that I finally met Ritu - a dear friend of one of my dear friends. Ritu is Indian - and just happened to bring each of us our own tin of her secret chai masala blend complete with a lesson on New Years day on how to make our VERY OWN chai! Hello 2011 - you are already manifesting greatness and I LOVE YOU!

After serious conversations of starting a chai cart - I look forward to endless idea sharing over many many more cups of chai with this fabulous group of women.  And I highly recommend the activity to all of you.  There is nothing quite as wonderful as being amongst friends, laughing, dreaming and supporting eachother. 

AND, drumroll please, you all are in luck because Ritu has decided to start a blog called masaladaba where she will share her stories and recipes with one of her first posts being - that's right - how to make your own cuppa chai. Enjoy!

{photo credit: Sabra Krock Photography}

CHRISTMAS COOKIES

Today I actually followed through and made the melting snowman cookies I posted about here with my nephew.  They turned out really cute and he had so much fun - highly recommend this activity if you have kids in your life.

MELTING SNOWMAN COOKIES

Super cute decorating idea for a new twist on holiday sugar cookies.  {seen here} I foresee these in my nephew's future...  And I think I will finally try making homemade marshmallows.

Another {simplified} version via smashed peas and carrots - which I may even like better:

LET THEM EAT CAKE.

Hot chocolate layer cake with marshmallows. Can there be too much of a good thing???
Find recipe here.

Hope your Monday is off to a sweet start...

TasteSpotting

Today I stumbled upon a really cool cooking site called TasteSpotting.  It is basically a website where anyone can register and post their favorite recipes, all cataloged by beautiful photographs of the finished dish.  The result?  A collection of inspiring images/recipes from bloggers and foodies around the globe.  Best feature?  A handy search button - just type in a key word and voila!, hundreds of options are at your fingertips.  On my mind today was anything to do with pumpkin to ring in the Fall and I think these {pumpkin cream cheese muffins} look like the perfect treat...

SOUP'S ON

heirloom tomatoes courtesy of my sister's garden - yum!

Now that Fall is FINALLY here {kind of - does 80 degree weather count??} it is soup season. One of my all time favorites is this roasted tomato basil soup recipe that my cousin Lindsey gave to me. Somehow when I was visiting her in London, she mysteriously whipped it up in what seemed like 10 minutes. This weekend it only took me 2 hours??? But I guess I was puttering while waiting for the tomatoes to roast and then again while I was waiting for it to cook on the stove. And let's not forget the explosion of really HOT tomato soup out of the blender at the very end and the clean up involved {I really need a hand blender in my next life}. Nevertheless, I'm not sure how she does it. She is a pro in the kitchen... But I digress, this soup is delicious and with a grilled cheese accompaniment - the perfect meal to welcome the Fall season.

ROASTED TOMATO BASIL SOUP

3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade (I used a blender, a hand mixer would be ideal). Taste for seasonings. Serve hot or cold.

GRILLED ARTICHOKES {perfect for aforementioned garden party}

One of my all time favorite summer treats.  We just enjoyed them alongside my brother-in-law's famous steak... one of the best meals in the world!  {A friend gave me this recipe and I am not sure where it came from so if anyone knows, please fill me in so I can give proper credit.}  Without further ado... please treat yourselves immediately!

Grilled Artichokes with a Creamy-Herb Dipping Sauce
4 large artichokes

MARINADE
1/4 cup balsamic vinegar
1/4 cup water
2 tablespoons soy sauce
3 tablespoons chopped fresh basil, (or 1 tbsp. dried)
1 tablespoon chopped fresh thyme, (or 1 tsp. dried)
1/4 teaspoon (scant) garlic powder, (or 1 small minced garlic clove)
1/2 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil

CREAMY-HERB DIPPING SAUCE
1/2 cup mayonnaise
1/4 cup creme fraiche (*I use light sour cream to reduce fat & calories)
fresh lemon juice, to taste (*I usually use roughly 1/2 lemon)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
Kosher salt & fresh ground pepper, to taste
extra virgin olive oil, to desired consistency

To Prepare Artichokes:
Pull off the small/discolored lower petals. Cut stems flush with bottoms, then cut about 1" off the top of each artichoke (the top quarter). Snip thorny tips off each leaf with a scissors, then rinse artichokes well.

Add 2-inches of water to a large pot. Drop in a steaming apparatus (such as collapsible basket) and bring water to a boil. Place artichokes in the pot stem-side up. Cover tightly with lid and let artichokes steam, on medium/high heat, until tender. This takes about 40 minutes for large artichokes. {Note: Check at the halfway point to make sure there is adequate water still in the pot--add more as necessary.} Artichokes are tender when a toothpick can be easily inserted into the stem. Drain artichokes stem-side up; cooling to room temperature. Cut artichokes in half lengthwise, then scrape out the fuzzy center and any purple-tipped petals, using a small spoon.

To Prepare Marinade:
In a large Ziploc bag, add balsamic vinegar, water, soy sauce, basil, thyme, garlic, and pepper; shake to combine. Seal bag and set aside at room temperature for 10 minutes. Add olive oil and shake to combine. Add artichokes to the bag; seal and shake to coat completely with marinade. Refrigerate overnight, turning a few times for even marinating. (Note: If in a hurry, can marinate at room temperature for 2 hours.)

To Make Creamy-Herb Dipping Sauce:
In a small bowl, combine the mayonnaise, creme fraiche, lemon juice (to taste), chives, basil, salt, and pepper. Add olive oil, one tablespoon at a time, to reach desired flavor and consistency. This is a very important addition--thins the sauce and adds lightness. (Can be made the day before; cover and refrigerate.)

To Grill Artichokes:
Preheat grill to high heat. Place artichokes cut-side down and grill for about 4-5 minutes (SAVING MARINADE), or until browned. Turn over and grill for another 1-2 minutes.

Place artichokes cut-side up on a serving platter and drizzle with the reserved marinade. Serve with the Creamy-Herb Dipping Sauce.