Dutch Baby with Lavender Sugar

Sunday mornings for me deserve a special breakfast.  Often this means french toast, but when the only bread in the house is multi-grain (and let's be serious, a good french toast should be made with challah or French bread) sometimes you need to up the ante a little bit.  I have been seeing recipes for dutch babies for months and I've been dreaming about them but they look... intimidating.  All that puffed dough in a cast iron skillet? Sounds complicated.



Wrong.  SO EASY.  Healthy? Not so much. But definitely easy!  And delicious?  Of course.  It reminds me of the fried dough we used to get at Clowntown, my hometown's annual carnival, every year.  But it's breakfast food and on Sundays, I don't even feel guilty about it!  The lavender on top takes it from a cheesy carnival treat to something just a little bit more gourmet.  I loved this so much as is, I didn't even pour maple syrup on it.  Now that's saying something.



Dutch Baby with Lavender Sugar
from A Cozy Kitchen

Ingredients
3 large eggs at room temperature 30 minutes
2/3 cup whole milk at room temperature (I used skim and it worked fine)
2/3 cup all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/2 stick unsalted butter, cut into pieces
1/3 cup sugar
1 tablespoon of dried lavender

Instructions
1. Preheat the oven to 450 F. Put a 10" cast iron skillet on the middle rack of the oven and let it heat up for about 3 minutes (if it gets too hot the butter will burn).
2. In the bowl of your stand mixer, beat the eggs on high with the whisk attachment until pale and frothy. Add the milk, flour, vanilla, cinnamon, and nutmeg and beat just until smooth. You'll have a very thin batter.
3. Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom evenly. It may brown a little bit - that's OK.  As soon as the butter is melted, add the batter and immediately return to the oven.  Bake until puffed and golden brown, 18-25 minutes (mine was done in 18, so be sure to watch it).
4. While the pancake bakes, mix together the sugar and lavender in a small bowl.  Press the lavender into the sugar, breaking it up and making it fragrant.
5.  When the pancake is finished, remove from the oven and top with the lavender sugar.  You may not need all the sugar - I only used about half and saved the rest for another day.  Serve immediately.

Malted Maple Blueberry Muffins

Last weekend was the first weekend with really gorgeous weather.  The kind of weather that makes me force the Monkey Scientist out of the house to play in the sunshine with me.  I wanted to celebrate with a bright and yummy breakfast to start the day on Saturday, which to me always means muffins.  I bought a bag of frozen Maine blueberries at Trader Joe's a while ago and used the first half to make Easter muffins.  They were corn and blueberry muffins and well... they were not a hit.  So I decided to scrap that recipe and try something new.



Of course, I couldn't leave well enough alone and make the recipe as it was written.  I'm too obsessed with maple and malted anything to allow that.  So I winged it and added quantities I thought would work (reasons I am not usually a baker) and magically it worked out!  I was sort of afraid they'd end up super dry or un-risen or something, but somehow my additions didn't disturb the recipe too badly.  Saturday win!



These muffins turned out wonderfully.  Right after I put them in the oven I had to run to yoga class, so I left the Monkey Scientist to pull them out of the oven and make sure they were done.  When I got home an hour later, one muffin was halfway in his mouth and another had disappeared.  Looked like an upgrade from my Easter muffin fail for sure!  Next time, I'd love to increase the maple flavor - maybe even using maple sugar instead of regular.  But this recipe is an easy weekend go-to for now!

Here's to hoping this weekend is just as beautiful as last!



Malted Maple Blueberry Muffins
adapted from Taste of Home
makes one dozen muffins

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/3 teaspoon salt
1/4 cup malted milk powder
1 stick butter, softened
1 cups sugar
2 eggs
1/2 cup milk
1 tbsp maple syrup
1 teaspoons vanilla extract
1 cups frozen Maine blueberries
topping
1 tablespoons sugar
1/4 teaspoon ground nutmeg

Instructions
1. Preheat the oven to 375 degrees F.
2. In a large bowl, whisk together the flour, baking powder, salt, and malted milk powder.
3. In the bowl of your standing mixer, cream the butter and sugar until light and fluffy.  Add in the eggs, milk, maple syrup, and vanilla extra and mix until combined evenly.
4.  Slowly add in the dry ingredients and mix until just incorporated.  Stir in the frozen blueberries with a spatula.
5. Evenly distribute the batter into a 12 muffin tin lined with muffin cups.  In a small bowl, combine the remaining sugar and nutmeg and sprinkle over each muffin.
6. Bake 20-25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.  Allow to cool in the muffin tin for 10 minutes before removing to a wire rack.

Apple Cider Pound Cake with Apple Cider Glaze

Last week I had a very special treat. My former coworker was visiting Chicago and invited me and the Monkey Scientist to have dinner at her sister's house.  I used to eat lunch with her every day, but now I hadn't seen her in months!  It was great to be able to spend time with her and catch up.  I can't believe how many people I used to work with have had babies since I left.  I miss the flurry of baby pictures I used to get in my email.



As I've mentioned before, my coworker isn't a big chocolate person.  I dug through my recently starred recipes in Google Reader and it seemed like everything was chocolate!  Finally, I came across this cake and I knew it was perfect.  I love cakes that are sweet and this cider glaze was perfect. I knew she'd love it.



Besides that, the Monkey Scientist gave me a bundt pan last Christmas and I still hadn't used it until now!  His mom makes a few really amazing bundt cakes, so I never wanted to compete with her.  Fortunately, this cake was far enough from her chocolate chip cake that I wasn't too worried. However, after the first 70 minutes I could tell the cake wasn't going to keep its shape and was going to become a pool of dough.  I threw it back in the oven for another 20-30 minutes, though, and it really did the trick.  So even if your cake is starting to turn brown around the edges, don't fret! Let it cook all the way through! (Especially if you have a silicon bundt pan).



To no big surprise, this cake came out really delicious. It's sweet without being too sweet, and has a nice subtle apple cider flavor.  I love the warmth of the cinnamon throughout.  I didn't reduce the cider quite enough so the glaze looks pretty white compared to what it should have looked like.  It didn't matter though - I liked the white color and it tasted great.



Apple Cider Pound Cake with Apple Cider Glaze
very slightly adapted from Buns in My Oven

Ingredients
For the cake:
3 cups sugar
1 1/2 cups butter, softened
6 eggs
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup apple cider
1 teaspoon vanilla
For the glaze:
1 cup apple cider
1/2 - 1 cup powdered sugar
2 tablespoons butter, melted and cooled
dash of salt
1/4 tsp cinnamon

Instructions
1. Preheat the oven to 325 and grease a bundt pan.
2. In the bowl of a standing mixer, cream the butter and sugar.  With the mixer on low speed, add the eggs one at a time until incorporated.
3. In a large bowl, whisk to combine the dry ingredients.  In a measuring cup, combine 1 cup of apple cider with 1 teaspoon vanilla.
4. With the mixer on low speed, add the dry mixture and cider a bit at a time, alternating between which you are adding.  When everything in incorporated, spoon the batter into your bundt pan.  Bake for 70 minutes or until a toothpick comes out clean (I used a silicon bundt pan and it took closer to 90 minutes).
5. Remove from the oven and let the cake sit for at least 20 minutes in the bundt pan.  Remove from bundt pan and allow to cool completely.
6. Add the remaining 1 cup cider to a small saucepan and bring to a boil.  Allow to boil for at least 10 minutes or until the liquid reduces by half (I don't think mine reduced enough, so it wasn't dark in color).
7. Add the butter, salt, cinnamon, and powdered sugar.  If it isn't thick enough, continue to add powdered sugar until it reaches desired consistency.
8. Allow to cool slightly, and then pour over cake.  I recommend doing this over a jelly roll pan so you can collect the drippings and pour it over again if you like (I did this 3 times).  Serve at room temperature.

Sweet Potato Bread Pudding

I don't think I've ever eaten as much food over a 4 day period as I did this Thanksgiving.  We had huge dinners with both sides of my family, sandwiching a couple of delicious restaurant meals.  I feel ready for hibernation - I do not need to eat another thing for the next month!



One dish I just had to make was this sweet potato bread pudding.  We never grew up having sweet potato casserole, but I love it.  I mean, what's not to love?  Sweet potatoes. Marshmallows.  YUM.  I'd take that over tzimmes any day!



My cousin, who is 8, is a fairly picky eater.  He's usually willing to try new things, but I've seen him not like a lot more things than he likes.  When he tried this bread pudding, he actually sought me out to tell me how much he liked it.  That was a major compliment coming from him!  His sister loved it as well, but I'm not sure she didn't just pick the marshmallows off the top.



This recipe is dessert, but it really isn't that bad for you.  I think you can totally justify it as a starch, rather than a sweet.  We used unsweetened almond milk in our version because my grandfather is allergic to dairy, and I think it made it better! It added a new dimension of flavor to the dish in addition to making it lactose-intolerant friendly.



The challah we used is from one of my favorite places in the world - Rein's Deli - that we picked up on our way back to New Hampshire from Connecticut.  Normally, I would probably make my own bread, but I know I can trust bread from Rein's.  We served it alongside my Lobster Mac and Cheese.  It was quite the indulgent evening.  We also had my grandmother's famous pastrami that my brother craves all year.  It was a pretty fantastic meal all-around.  I may have been full - but I think it was well worth it!



Sweet Potato Bread Pudding
adapted from Baking Bites

Ingredients
2-3 medium-sized sweet potatoes
2 2/3 cups unsweetened almond milk (cow's milk is ok)
4 large eggs, lightly whisked
1 cup brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
9-10 cups cubed challah
4 cups mini marshmallows

Instructions
1. Wrap the sweet potatoes in foil and roast in a 400 degree oven for about 40 minutes or until soft enough to pierce with a fork.  Remove the potatoes from the oven and lower the temperature to 350.
2. Remove the skins and puree in a large bowl with an immersion blender (or in a food processor).  Whisk in the almond milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt.
3.  Add the bread to a separate large bowl and pour the potato mixture over it.  You could add the bread into the original bowl, but it's really difficult to stir and your bread will get all broken up.  Fold to coat all of the bread and let it sit for 20 minutes so the bread can soak up the liquid.
4. Grease a 9x13 baking dish, then transfer the bread into it.  Bake in the 350 degree oven for 40 minutes, or until the pudding is set and springs back when lightly pressed.
5. Take the dish out of the oven and carefully sprinkle the top with mini marshmallows. Place under the broiler for 1-2 minutes (WATCH CAREFULLY, marshmallows burn easily!) until the marshmallows puff up and turn brown.
6. Let cool for 15 minutes, then serve.

Lobster Mac and Cheese

I'm pretty sure the thing I miss the most about living in New England is the seafood.  The ability to go to the grocery store, grab a lobster or some fish without spending a week's grocery budget (or fearing digestive disaster) is a luxury I took for granted growing up in Massachusetts.  Now, when I'm back home, I take any advantage to enjoy all the seafood there is to offer.



We had my little cousins over for dinner on my last night home and decided to make mac and cheese.  Of course, this meant I had to get some lobster in there.  It was the right thing to do.  It's the bacon of the ocean, after all.



I was mostly inspired to eat lobster because of my camp friend.  She grew up a pescatarian, so she's never had meat or poultry at all.  For Thanksgiving, her family has lobster and oysters.  How amazing is that?  I am not a turkey person so I'd take lobster and oyster Thanksgiving over the traditional any day!



By the way, why does anyone still eat mac and cheese out of the box?  I mean it serves its purpose, and sometimes I crave it, but man it does not COMPARE to homemade mac and cheese. Sure, it's more expensive to make it from scratch, but it's easy to do and the taste is night and day.  This is the serious comfort food I need in the middle of winter.  Plus you can change it up in so many different ways - using different kinds of cheese or any mix in from lobster to bacon to pumpkin.  It's a versatile dish that guests of all ages love.



Oh right, the recipe. I don't think I even need to tell you how good this was.  My little cousins scarfed it down despite being sometimes-picky eaters (we conveniently didn't tell them there was lobster in it) and I couldn't resist taking a second helping.  We doubled the recipe and used meat from 2 small-ish lobsters and I'm not sure how many ounces it actually was, but I'd use more next time.  I'm sure it was way less than 24 oz though so I think you'll be OK using the recipe as is below.  I might need to go home soon so I can make some more!



Lobster Mac and Cheese
from Annie's Eats

Ingredients
8 oz. pasta (I used cavatappi)
4 tbsp. unsalted butter, divided
3 tbsp. all-purpose flour
2 cups milk
6 oz. fontina cheese, shredded or finely diced
4 oz. white cheddar cheese, shredded
½ tsp. kosher salt
¼ tsp. ground black pepper
Dash grated nutmeg
12 oz. cooked lobster meat, cut into ½-inch chunks (claws and tail)
½ cup Panko breadcrumbs
Minced fresh chives, for garnish

Instructions
1. Preheat the oven to 400˚ F.
2. Lightly grease a 2-quart baking dish with butter.
3. Bring a pot of water to boil. Cook the pasta for about 2 minutes less than the package directions say is "al dente". Drain well into a large colander.
4. While the pasta is in the colander, return the pot to the medium heat. Melt 3 tablespoons of the butter in the pot. Whisk in the flour and cook, stirring constantly, until light golden brown, about 1-2 minutes.
5. Slowly whisk in the milk in small additions until completely added and no lumps of flour remain. Stir in the salt, pepper, and nutmeg. Continue to heat, stirring frequently, until the sauce bubbles and thickens, about 5 minutes.
6. Once bubbling, cook for 2 more minutes, stirring constantly, scraping the bottom of the pan to prevent burning. Remove the pan from the heat.
7. Stir in the cheese one handful at at time and mix until completely melted.
8. Return the pasta to the pot and mix to coat well with the cheese sauce. Gently fold in the lobster meat. Transfer to the prepared baking dish.
9. In a small bowl, melt the remaining 1 tablespoon of butter in the microwave. Stir in the Panko and toss until the crumbs are evenly coated. Sprinkle the crumb mixture over the pasta in the baking dish.
10. Bake uncovered for about 20-25 minutes or until the top is browned and the cheese is bubbling. Serve warm topped with fresh minced chives, if desired.

Tourtière (French Canadian Meat Pie)

The strangest thing happened today.  I woke up and was dead set on making tourtière, for no apparent reason.  One of my mom's best friends is French Canadian (although she has always lived in the States) and every year for Christmas she makes the most delicious meat pie, called tourtière, that her family made growing up.  She knows I love it, so she always makes an extra and has us for dinner sometime the following week so that I can enjoy it.  It's become something I look forward to each winter.



A couple years ago, I decided I wanted to make it myself.  I dug around looking at recipes online and emailed my mom's friend for the recipe.  I had it sitting in my inbox for almost 2 years, but I never got around to making it!  So this morning, I dug it up and decided I just had to make it.  The Monkey Scientist thought I was crazy (Canadian food?) but he couldn't say no to meat and pie.



So I went to the store, and got everything I needed, and made two pies (one to eat, one to freeze for another night this winter).  We ate and enjoyed them and the Monkey Scientist went back to studying.  Then I was online and realized that - by total coincidence - it is Canadian Thanksgiving tomorrow.  Although I've always known this to be a Christmas dish, it appears that it is also eaten on Thanksgiving in Canada.  The Monkey Scientist told me he thinks I have a 6th sense for Canadian holidays - what do you think?



As far as the recipe goes, this one is something I will keep around.  It is the perfect meal for a cold day because it's so warm - both in temperature and from the cinnamon, all spice, nutmeg and cloves.  It just tastes like a Christmas night by the fire in New Hampshire to me.  The Monkey Scientist and I liked it with a little Chulula on top, but it is just great on it's own as part of a holiday meal - whether it's Canadian Thanksgiving, US Thanksgiving, Christmas, New Years, or just a winter's night with the family.

Happy Canadian Thanksgiving to everyone celebrating!



Tourtière (French Canadian Meat Pie)
adapted from Yankee Magazine, All Recipes, and LB
makes 2 pies

Ingredients
filling
2 small potatoes, chopped
2 finely chopped onions
2 lbs ground pork
2 lbs ground beef
1 1/2 c water
1 tbsp salt
1/2 tsp pepper
2 tsp allspice
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
crust
4 c unbleached AP flour (plus more for the rolling surface)
1 tsp salt
1 3/4 c shortening
1 large egg, lightly beaten
1 tbsp vinegar
1/2 c ice water
to assemble
1/4 c milk

Instructions
1. Preheat the oven to 400F (you can wait to do this until you begin assembling the pies).
2. In a very large pot, bring several cups of water to a boil, then add the potatoes and onions.  Cook about 20 minutes, or until potatoes can be easily pierced with a knife.
3. Drain the water, and return the potatoes and onions to the pot.  Add the pork, beef, 1 1/2 c water, salt, pepper, allspice, cinnamon, nutmeg, and ground cloves to the pot.  Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
4. When the meat is done cooking, drain the liquid into a bowl and place the meat into a separate bowl. Put both bowls in the refrigerator and chill for at least an hour.
5.   In a large bowl, combine the flour and salt.  Add in the shortening and cut with a pastry cutter until you have pea-sized clumps.
6.  Add the egg, vinegar, and ice water to the flour and shortening mixture.  Work into a soft, cohesive dough ball. Cut the dough into quarters.  On a well-floured surface, roll out each quarter of the dough ball into rounds for the bottoms and tops of each pie.  Transfer one pie crust into each of your your two pie dishes.
7.  Remove the liquid and meat from the fridge.  Scrape the solidified fat off the top of the liquid and discard.  Fill each of your pie dishes with half of the meat mixture.  Top with one tablespoon of the liquid in each pie.  Top your pies off with your last two pie crusts and pinch edges to seal.  Cut slits in the top of each crust so that steam can escape.
8. Brush the tops of the pies with milk.  Bake in the preheated oven for 50 minutes or until golden brown.  Serve immediately or freeze until you're ready to serve.

Roasted Pumpkin and Lentil Soup with Chorizo

Finally the fall is here!

You know how I know?




I made soup!  I haven't made soup in months!  And my soup, it has PUMPKIN it in!  It truly is October, even if it feels like April outside.  (Although I'm sure when I'm in Minneapolis in a little over a week, I'll freeze my little tushy off!)




I came up with this soup on my own, though I consulted all sorts of recipes for ways to roast pumpkin as well as techniques for preparing lentils, meats, or squash in soup.  Everyone has their own ways of doing it - roasting the pumpkin or not roasting, pureeing or leaving everything whole, and even timing varied widely.  In the end, I just did what worked best for me.



I really enjoyed making my own recipe for this soup. I had a vision of exactly what I wanted, and I accomplished it.  I was hoping for a soup that was spicy and savory, yet sweet, and full of protein so that it would be filling.  I love lentils, but I'd never tried to use them in soup and I'm so happy with my results!




If you're interested in making your own soup recipe, check out this guide on Simple Bites.  It's definitely a skill worth learning.  Homemade soup is so much tastier and healthier than anything out of a can!  Almost any seasonal produce can go right in!  I love any excuse to use my immersion blender, so squash in the fall makes my favorite soups.



This soup came out so amazing.  I brought some leftovers to work and everyone was wandering towards me, asking what they smelled.  It was very filling and the flavors were complex.  I'm not sure how I feel about the pureed meat (that sounds disgusting) but honestly it didn't bother me in the final soup.  I actually love the texture of the blended soup.  If you're not into that sort of thing, you can probably just add it in at the end, after you blend the lentils and squash, or leave it out all together (although in that case, I'd add some chiles to increase the spice level).  I thought it was just perfect as is though!




Pumpkin and Lentil Soup with Chorizo


Ingredients
1 small pie pumpkin
1 1/2 tbsp butter, melted
1 tbsp maple syrup
1 tbsp cinnamon sugar
1 tbsp olive oil
1 lb chorizo, casings removed and crumbled
1 large onion, diced
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp all spice
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 1/2 cups lentils, rinsed and sorted
7 cups vegetable or chicken stock

Instructions
1. Preheat oven to 400 degrees F.  Line a baking sheet with tin foil.
2. Cut pumpkin in half and remove seeds and stringy insides.  Slice into 2-inch wide crescents.
3. Spread butter, maple syrup, and cinnamon sugar over the foil on the baking sheet.  Rub the pumpkin on both sides in the butter mixture.  Arrange in a single layer and bake 20-30 minutes, turning them over halfway through cooking time.  When they're cooked, remove and discard skin and chop pumpkin.
4. Heat the oil in a dutch oven over medium heat.  Add the chorizo and cook thoroughly. Remove to a separate bowl with a slotted spoon.
5. Add the onions, garlic, and ginger to the pan.  Season with salt, pepper, allspice, cinnamon, nutmeg, and ground cloves.  Allow to cook until soft, about 10 minutes.
6.  Add pumpkin, then lentils, then stock.  Bring to a boil, then turn heat down to low and simmer until lentil are tender, about 30 minutes (may take more or less time depending on the type of lentils used).
7. Puree using an immersion blender.  Serve immediately (just don't burn your tongue!)

Kibbee-style Bulgar Salad

I have been literally itching to make kibbee for weeks.  Mom and I went out for lunch back home in NH, where the fattoush salad is out of this world.  I live for it.  We went to a restaurant where I'd never been before, and I was about to top my salad with lamb kabob when saw a strange new meat option - Kibbee. I'd never heard of it before, but I'm always one to try new things.  Especially when the waitress described it as "kind of like meatloaf, but with pine nuts, and better..."



I died.  It was like a pine nutty, lamby, flat, baked slice of heaven.  It was so savory I nearly forgot about the citrusy, sumac-covered, crunchy salad below.  As soon as it was gone from my plate, I was on my phone, googling recipes.  I picked up some bulgar at the Christmas Tree Shop (yes, I do just love a bargain) to drag back to DC with me.



And then, I forgot about it.  Until one morning, while digging in the back of my cabinet, I saw the bulgar and remembered.  The urge was back - I had to have kibbee.  Tonight.



Again, I scoured the web for recipes.  There were all sorts of variations - some with tons of spices like allspice, fresh mint, cumin, cinnamon or even hot sauce, others had feta, some mixed the bulgar with the meat and some layered them.  I decided I would combine them all and see what worked best for me.



Unfortunately, it really didn't work out for me.  It became a big mess instead of a nice slice.  Regardless, the taste was really fantastic and it made a great salad.  I like using bulgar in "pasta" salad because it is so healthy, so this seemed like the obvious route to me.  Regardless, this is not my last try making kibee!!



Kibbee-style Bulgar Salad


Ingredients
1/4 cup olive oil
1 large Vidalia onion, chopped
1 clove garlic, minced
1 lb ground lamb
1/4 c fresh chopped mint
1/4 tsp ground cinnamon
1/2 tsp all spice
1/4 tsp ground nutmeg
1 1/2 c bulgar
1/2 c pine nuts
salt and pepper to taste

Instructions
1. Heat olive oil in a large skillet over medium high heat.  Saute garlic and onion until soft, about 8 minutes.
2. Add ground lamb, mint, cinnamon, all spice, and nutmeg and cook until brown (doesn't need to be cooked through).
3. Meanwhile, soak bulgar in warm water 15-20 minutes.  Drain and squeeze out excess water.
4. Combine bulgar, lamb, and pine nuts in a bowl.  Grease a baking pan well with oil.  Press mixture into pan.
5.  Bake at 350 degrees F for 30 minutes or until cooked through. Serve on its own with roasted squash or over baby spinach.