tag:blogger.com,1999:blog-187109202024-03-17T20:02:16.274-07:00erin's kitchenErin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.comBlogger457125tag:blogger.com,1999:blog-18710920.post-68818058683183318702012-09-16T18:49:00.002-07:002012-09-16T18:49:57.836-07:00Concord Grape Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNICk-4PtlrtlaZGmWn2C8aonttVSygi_IwBl069J6EFpgXiKpPzPygxDkqZxulyQAamNtzpXx82ay2_2HUOyWH3Cg-Eh5pj-sUKh6RR3MG2slBQODp63UE9hty0aKxZWQN7OBw/s1600/concord+grape+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNICk-4PtlrtlaZGmWn2C8aonttVSygi_IwBl069J6EFpgXiKpPzPygxDkqZxulyQAamNtzpXx82ay2_2HUOyWH3Cg-Eh5pj-sUKh6RR3MG2slBQODp63UE9hty0aKxZWQN7OBw/s320/concord+grape+cake.jpg" width="240" /></a></div>
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I'm typing this post from a laptop keyboard stained with a bit of lemon zest from this very cake--the danger of reading a recipe from the computer while you bake. My <a href="http://erinskitchen.blogspot.com/2008/11/concord-grape-pie-dessert-to-live-for.html">go-to concord grape dessert recipe</a> has been pie for the past few years, but having already made one grape pie this summer (a third of which was eaten by our friend's dog, but that's another story)--I wanted to try something different, and may have found a go-to replacement.<br />
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This cake is dead simple--the most fussy, but not difficult, part is seeding the grapes that go in the cake. You can find <a href="http://www.seriouseats.com/recipes/2011/11/concord-grape-cake-fall-desserts-recipe.html">the recipe here</a>, on <a href="http://www.seriouseats.com/">Serious Eats</a>. Ignore the melted butter at the beginning of the recipe--I <i>think</i> you're supposed to use it to grease the pan, but why bother melting it when you can just swipe a stick around? I made one other small tweak--I didn't have sweet white wine on hand, so used brandy instead. Finally, I recommend checking the cake frequently--after just 23 minutes, mine smelled good and done, and a peek in the oven confirmed that it was golden brown.</div>
Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com41tag:blogger.com,1999:blog-18710920.post-53722188237281959732011-12-19T17:17:00.000-08:002011-12-19T17:17:28.763-08:00Christmas Cookie Challenge: Party Edition<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/89239849@N00/6540799651/" style="margin-left: 1em; margin-right: 1em;" title="Party Cookie by erinsikorskystewart, on Flickr"><img alt="Party Cookie" height="300" src="http://farm8.staticflickr.com/7034/6540799651_8d11ebb1c3_b.jpg" width="400" /></a></div>
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Last week, I attended a panel about women entrepreneurs in the food industry. One of the <a href="http://www.bakedbyyael.com/">speakers started a baking business </a>while working full time as a corporate lawyer. She spoke of sleeping just four hours a night, churning out bagels and rugelach until the wee hours of the morning, then suiting up for a long day with demanding clients.<br />
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Despite having worked a twelve hour day, I went home right after the panel and baked some <a href="http://www.flickr.com/photos/89239849@N00/6510240177/">M and M pretzel bars</a>--no lawyer's gonna beat me in the overachiever olympics. As I cut into the pretzel bars around 10:30 that night however, eyes drooping, I reevaluated my competitiveness. Baking, for me, is supposed to be fun--forcing oneself into exhaustion to meet some ridiculous, self-imposed "challenge" makes no sense at all.</div>
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That said, our annual holiday open house this weekend had no shortage of cookies on the buffet table--some, like the <a href="http://erinskitchen.blogspot.com/2011/12/christmas-cookie-challenge-day-5-black.html">parmesan biscotti</a> and <a href="http://erinskitchen.blogspot.com/2011/12/christmas-cookie-challenge-day-7.html">peanut butter oatmeal cookies</a>, were the result of savvy dough freezing earlier in the month. Others, including the linzers, cheddar thumbprints, and cranberry orange walnut drop cookies, were whipped up Friday night. All are repeat recipes--the <a href="http://projects.washingtonpost.com/recipes/2010/12/08/spicy-cheddar-thumbprints/">thumbprints come from last year's Washington Post</a>, which recommends either onion jam or pepper jelly for the filling. The simple <a href="http://erinskitchen.blogspot.com/2005/11/shfimbb-cookie-swap-cranberry-orange.html">cranberry orange cookies</a> have been in my repetoire since 2002, a little bit different every time. The original recipe calls for pistachios, fresh ginger and fresh cranberries, but I left them out this year and they were still a hit. </div>
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</div>Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com26tag:blogger.com,1999:blog-18710920.post-20364333292353145022011-12-09T18:41:00.001-08:002011-12-09T18:57:54.924-08:00Christmas Cookie Challenge: Day 9, Double Ginger Chip<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/89239849@N00/6484667281/" style="margin-left: 1em; margin-right: 1em;" title="Double Ginger Chip by erinsikorskystewart, on Flickr"><img alt="Double Ginger Chip" height="400" src="http://farm8.staticflickr.com/7148/6484667281_80af921899_b.jpg" width="339" /></a></div>
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Twenty-five days of cookies? What the hell was I thinking? More sane food bloggers give you only <a href="http://www.lottieanddoof.com/2011/12/day-1-maple-pecan-cookies/">twelve days of cookies in December.</a> As does <a href="http://www.foodnetwork.com/12-days-of-cookies/package/index.html">the Food Network</a>, and they have an army of cooks.<br />
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This is a long way of saying--Day 8? No cookies were made. I managed to eat quite a few, though--including the <a href="http://erinskitchen.blogspot.com/2011/12/christmas-cookie-challenge-day-2.html">peppermint splodges</a>, crushed and mixed into vanilla ice cream.<br />
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Today, though, I've begun to recover my honor--making these easy <a href="http://www.101cookbooks.com/archives/sparkling-ginger-chip-cookies-recipe.html">Double Ginger Chip</a> cookies from <a href="http://www.101cookbooks.com/index.html">101 Cookbooks</a>. I made a few adjustments--regular flour, regular sugar, and chopped candied ginger in place of the real stuff. They're spicy, chewy, and small enough that you always have room for just one more.</div>
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<a href="http://www.flickr.com/photos/89239849@N00/6428849537/" style="margin-left: 1em; margin-right: 1em;" title="Christmas Cookie Challenge by erinsikorskystewart, on Flickr"><img alt="Christmas Cookie Challenge" height="300" src="http://farm8.staticflickr.com/7021/6428849537_b095709092_b.jpg" width="400" /></a></div>
</div>Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com54tag:blogger.com,1999:blog-18710920.post-83203106358126476922011-12-07T20:07:00.001-08:002011-12-07T20:17:33.064-08:00Christmas Cookie Challenge: Day 7, Oatmeal Peanut Butter White Chocolate Chip<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/89239849@N00/6475043461/" style="margin-left: 1em; margin-right: 1em;" title="peanut butter oatmeal white chocolate chip by erinsikorskystewart, on Flickr"><img alt="peanut butter oatmeal white chocolate chip" height="400" src="http://farm8.staticflickr.com/7020/6475043461_8e9c352068_b.jpg" width="300" /></a></div>
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These cookies are brought to you by my friend Keisha, as well as a few scotches at <a href="http://www.yelp.com/biz/off-the-record-washington">Off the Record</a>, and some dumplings at <a href="http://mandudc.com/">Mandu</a>. I'm not exactly sure how I was able to get these out of my oven this evening--but damn, they are so easy, even an exhausted girl like me can make them.<br />
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<a href="http://allrecipes.com/Recipe/oatmeal-peanut-butter-cookies/detail.aspx">The recipe is here</a>--I substituted butter for both the margarine and the shortening--though Keisha says the shortening makes the edges crisp up, which sounds delightful, I just didn't have any. Also on Keisha's recommendation, I added about a cup of white chocolate chips. Ridiculously delicious.<br />
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<a href="http://www.flickr.com/photos/89239849@N00/6428849537/" style="margin-left: 1em; margin-right: 1em;" title="Christmas Cookie Challenge by erinsikorskystewart, on Flickr"><img alt="Christmas Cookie Challenge" height="300" src="http://farm8.staticflickr.com/7021/6428849537_b095709092_b.jpg" width="400" /></a></div>
</div>Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com6tag:blogger.com,1999:blog-18710920.post-31572392768481757612011-12-06T18:24:00.001-08:002011-12-06T19:23:06.901-08:00Christmas Cookie Challenge, Day 6: Meyer Lemon Bites<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/89239849@N00/6469466375/" style="margin-left: 1em; margin-right: 1em;" title="meyer lemon bites by erinsikorskystewart, on Flickr"><img alt="meyer lemon bites" height="400" src="http://farm8.staticflickr.com/7170/6469466375_e9fd8a64b4.jpg" width="382" /></a></div>
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As soon as Jon started zesting the Meyer lemons for these cookies, the smell transported me back to Los Angeles (yes, assistance was required to get these in the oven tonight). Oh how I miss the land of citrus and sunshine some days. Until we make our millions and retire in Malibu, these bastardized lemon bars--with ridiculously expensive gourmet grocery store Meyers--will have to suffice.<br />
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I first made--and blogged--these in 2007, <a href="http://erinskitchen.blogspot.com/2007/01/meyer-lemon-bites.html">you can find the recipe here</a>. Though I complain about the price above, Meyers are worth a splurge every now and then, sweet and fragrant, you could almost eat them out of hand.<br />
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<a href="http://www.flickr.com/photos/89239849@N00/6428849537/" style="margin-left: 1em; margin-right: 1em;" title="Christmas Cookie Challenge by erinsikorskystewart, on Flickr"><img alt="Christmas Cookie Challenge" height="300" src="http://farm8.staticflickr.com/7021/6428849537_b095709092_b.jpg" width="400" /></a></div>
</div>Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com5tag:blogger.com,1999:blog-18710920.post-73034218564149911582011-12-05T19:13:00.001-08:002011-12-05T20:23:00.541-08:00Christmas Cookie Challenge: Day 5, Black Pepper Parmesan Biscotti<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/89239849@N00/6463928437/" style="margin-left: 1em; margin-right: 1em;" title="black peper parmesan biscotti by erinsikorskystewart, on Flickr"><img alt="black peper parmesan biscotti" height="400" src="http://farm8.staticflickr.com/7173/6463928437_2bcd01a49d.jpg" width="382" /></a></div>
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Merely five days in, and I'm on sugar overload. Time for a savory recipe: <a href="http://www.epicurious.com/recipes/food/views/Parmesan-Black-Pepper-Biscotti-236698">Black Pepper and Parmesan Biscotti</a>. <a href="http://erinskitchen.blogspot.com/2009/01/beet-and-citrus-salad-and-bourbon.html">All</a> <a href="http://erinskitchen.blogspot.com/2008/11/concord-grape-pie-dessert-to-live-for.html">evidence</a> <a href="http://erinskitchen.blogspot.com/2007/06/aprium-pistachio-galette.html">to the contrary</a>, I'm actually a savory gal--I'll take some salty olives and cheese over chocolate any day. Or, in this case, salty cheese, spicy pepper, and--well--still--lots of butter. Though over at the <a href="http://www.copywriterskitchen.com/2010/02/11/olive-oil-and-black-pepper-parmesan-biscotti-recipe/">Copywriters' Kitchen</a> they substituted olive oil for butter with no ill effects.<br />
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Biscotti are a treat so nice you bake them twice, ensuring crisp edges all around. The dough freezes beautifully--I tucked away three-quarters of this batch for a later date.<br />
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<a href="http://www.flickr.com/photos/89239849@N00/6428849537/" style="margin-left: 1em; margin-right: 1em;" title="Christmas Cookie Challenge by erinsikorskystewart, on Flickr"><img alt="Christmas Cookie Challenge" height="300" src="http://farm8.staticflickr.com/7021/6428849537_b095709092_b.jpg" width="400" /></a></div>
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</div>Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com2tag:blogger.com,1999:blog-18710920.post-85788801284400875292011-12-04T19:16:00.001-08:002011-12-04T19:34:36.570-08:00Christmas Cookie Challenge: Day 4, Triple Chocolate Spice Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/89239849@N00/6457131215/" style="margin-left: 1em; margin-right: 1em;" title="Triple Chocolate Spice Cookies by erinsikorskystewart, on Flickr"><img alt="Triple Chocolate Spice Cookies" height="250" src="http://farm8.staticflickr.com/7165/6457131215_bc2548502f_b.jpg" width="400" /></a></div>
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These chewy and dark beauties are my favorite so far--the richness is balanced by tart currents and a hint of pepper adds a kick. They're an elegant after-dinner treat, with a cup of tea or glass of milk.<br />
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They come from the <a href="http://www.amazon.com/San-Francisco-Chronicle-Cookbook/dp/0811814459">San Francisco Chronicle Cookbook</a>, with a few tweaks by me.<br />
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<b>Triple Chocolate Spice Cookies</b><br />
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1/2 cup dried currents<br />
2 tablespoons Kahlua<br />
2 oz. semisweet chocolate<br />
4 oz. bittersweet chocolate<br />
3 tablespoons butter<br />
7 tablespoons flour<br />
1/4 teaspoon baking powder<br />
1/4 teaspoon salt<br />
few shakes of cinnamon<br />
1/2 teaspoon ground pepper<br />
pinch cayenne pepper<br />
2 eggs<br />
2 teaspoons vanilla extract<br />
1 cup chocolate chips<br />
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Preheat oven to 350 degrees. Line baking sheets with parchment paper.<br />
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Combine currents and Kahlua in a small bowl and let sit while you prepare the rest of the batter. Combine the semisweet and bittersweet chocolates and butter in a small saucepan and melt over low heat, stir frequently. Set aside to cool.<br />
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Combine flour, baking powder, salt, cinnamon, pepper and cayenne in a small bowl; stir to blend.<br />
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Beat eggs and sugar in a large bowl until pale and thick. Add vanilla and melted chocolate; stir to combine. Fold in the flour mixture. Stir in the currants and chocolate chips. The dough is very liquidy, but don't be alarmed--it works out just fine.<br />
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Drop dough by spoonfuls on lined cookie sheets; bake 9 to 10 minutes, until tops are shiny and they start to crack a bit.<br />
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<a href="http://www.flickr.com/photos/89239849@N00/6428849537/" style="margin-left: 1em; margin-right: 1em;" title="Christmas Cookie Challenge by erinsikorskystewart, on Flickr"><img alt="Christmas Cookie Challenge" height="300" src="http://farm8.staticflickr.com/7021/6428849537_b095709092_b.jpg" width="400" /></a></div>
</div>Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com8tag:blogger.com,1999:blog-18710920.post-87489915915891576182011-12-03T14:51:00.001-08:002011-12-03T15:10:11.063-08:00Christmas Cookie Challenge: Day 3, Chestnut Butter Balls<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/89239849@N00/6449206825/" style="margin-left: 1em; margin-right: 1em;" title="chestnut butter balls by erinsikorskystewart, on Flickr"><img alt="chestnut butter balls" height="400" src="http://farm8.staticflickr.com/7002/6449206825_d7b774190b_b.jpg" width="362" /></a></div>
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The author of this recipe, Deb at the <a href="http://smittenkitchen.com/">Smitten Kitchen</a>, calls these treats "<a href="http://smittenkitchen.com/2010/12/roasted-chestnut-cookies/">Roasted Chestnut Cookies.</a>" That name isn't a lie, but it downplays a critical ingredient: Butter. Lots of it. Two sticks, to be precise. Don't get me wrong, the chestnuts make the cookies sing--rich and sweet, it's worth the effort to roast your own--definitely take Deb's advice, however, and roast more than you think you need...rotten chestnuts are a fact of life, and the only way to know is to roast it and cut it open.<br />
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I packaged these up in long-forgotten treat bags for some friends--a three-mile run this afternoon is not nearly enough to counteract a whole batch, so, get them out of the kitchen--quick!<br />
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<a href="http://www.flickr.com/photos/89239849@N00/6428849537/" style="margin-left: 1em; margin-right: 1em;" title="Christmas Cookie Challenge by erinsikorskystewart, on Flickr"><img alt="Christmas Cookie Challenge" height="300" src="http://farm8.staticflickr.com/7021/6428849537_b095709092_b.jpg" width="400" /></a></div>
</div>Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com6tag:blogger.com,1999:blog-18710920.post-45963206907036896662011-12-02T19:55:00.001-08:002011-12-03T07:05:38.304-08:00Christmas Cookie Challenge: Day 2, Peppermint Splodges<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/89239849@N00/6444825415/" style="margin-left: 1em; margin-right: 1em;" title="peppermit splodges by erinsikorskystewart, on Flickr"><img alt="peppermit splodges" height="300" src="http://farm8.staticflickr.com/7153/6444825415_4c3ff766b0_b.jpg" width="400" /></a></div>
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I should've known better. On what planet would baking a peppermint patty inside chocolate cookie dough at 350 for 15 minutes turn out like this, <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/double-chocolate-cookies-with-a-peppermint-patty-surprise">Rachael Ray's purported Double Chocolate Cookies with a Peppermint Surprise</a>:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyd8ozcN17ZYbWKtcfV7s1YOP1lsURjbLrKjgScZNh7l3doMQHnYUdKkp4-jUKB6Oo7nN8GrdRKPPBzmdOzFxzHALiMnSN2WP51ZLQVkVsctjtbtgbW4-f-joX5UH5fQXyK3bEfA/s1600/DoubleChocolateMintCookies+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyd8ozcN17ZYbWKtcfV7s1YOP1lsURjbLrKjgScZNh7l3doMQHnYUdKkp4-jUKB6Oo7nN8GrdRKPPBzmdOzFxzHALiMnSN2WP51ZLQVkVsctjtbtgbW4-f-joX5UH5fQXyK3bEfA/s320/DoubleChocolateMintCookies+%25281%2529.jpg" width="320" /></a></div>
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Alas, I now have two pans of splodge--damn tasty, but certainly not worth the effort of wrapping each peppermint patty in sticky chocolate cookie dough. Maybe they can be crumbled up and served over ice cream? Because in a month of cookies, that's just what I need. Some ice cream.</div>
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<a href="http://www.flickr.com/photos/89239849@N00/6428849537/" style="margin-left: 1em; margin-right: 1em;" title="Christmas Cookie Challenge by erinsikorskystewart, on Flickr"><img alt="Christmas Cookie Challenge" height="300" src="http://farm8.staticflickr.com/7021/6428849537_b095709092_m.jpg" width="400" /></a></div>
<br /></div>Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com0tag:blogger.com,1999:blog-18710920.post-69250869497284098132011-12-01T18:53:00.001-08:002011-12-03T07:04:22.008-08:00Christmas Cookie Challenge: Day 1, Peanut Butter Blossoms<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/89239849@N00/6439678361/" style="margin-left: 1em; margin-right: 1em;" title="Peanut Butter Blossoms by erinsikorskystewart, on Flickr"><img alt="Peanut Butter Blossoms" height="300" src="http://farm8.staticflickr.com/7160/6439678361_02853b4e7c_b.jpg" width="400" /></a></div>
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Alright, here's the plan. Twenty-five days until Christmas, twenty-five different cookies. Every day the oven goes on, and every day something delicious comes out.<br />
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First up--the ubiquitous <a href="http://www.epicurious.com/recipes/food/views/Laurens-Peanut-Butter-Kiss-Cookies-368711">Peanut Butter Blossoms</a>. Nearly every recipe I found warned, "Don't use natural peanut butter." Not a one told me why, however, so I threw caution to the wind, and used a butter from the farmer's market with just one ingredient: peanuts. Disaster did not follow, so I encourage you to avoid the oily, high-fructose industrial slop.<br />
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As for the Hershey Kisses, I used a mix of dark chocolate and some <a href="http://www.thehersheycompany.com/brands/hersheys-kisses/air-delight-aerated-milk-chocolate.aspx#/1907">crazy "aerated" kisses</a>. The airy ones lost their shape quickly, while the shiny dark ones look and taste better.<br />
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So, have a favorite cookie recipe for me? Want to play along? Want a cookie delivery? Let me know. Though J. may beg to differ, we can't eat 25 batches of cookies alone.<br />
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</div>Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com2tag:blogger.com,1999:blog-18710920.post-3125518045594555372011-09-27T18:23:00.000-07:002011-09-27T18:24:10.762-07:00Tomatoes, Under the Wire<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORN0OC7EayINU_x76yDQZxuPQOf3oRS4wJlA1Q076NpgT3p9jMmDfwsQ1ZZiZndmWHhJAWP8R9MFXo7XIKxFQd-2n_293j8RXqHwga0NwOfh9V-E5knr1H5NOX-3dJ2Ftjto8nw/s1600/tomatocuttingboard.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORN0OC7EayINU_x76yDQZxuPQOf3oRS4wJlA1Q076NpgT3p9jMmDfwsQ1ZZiZndmWHhJAWP8R9MFXo7XIKxFQd-2n_293j8RXqHwga0NwOfh9V-E5knr1H5NOX-3dJ2Ftjto8nw/s640/tomatocuttingboard.JPG" width="480" /></a></div>
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<strike>Two</strike> (um, Three!) years ago, <a href="http://erinskitchen.blogspot.com/2005/01/soups-salads-and-veggies.html">I shared my end of summer adventures</a> with tomato jam, tomato focaccia, a little tomato salad. This year, the sequence was repeated--albeit a bit later and with more urgency given that the season was quickly drawing to a close. No one needs another recipe for a tomato salad, but if you haven't yet tried <a href="http://www.nytimes.com/2008/08/20/dining/20mini.html">Mark Bittman's simple, spicy tomato jam</a>, you're missing out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10-MIeBs7YLHEhGHIxHYsn9yyYpQ_SnEq50vu0lDH3dDq5GZCvAoeh2r6JQwkAJHYcrd8j0MSK4fvWdoUWZvlN6BN47TgurvWfhBqOfOfBbeEEUMPHV0S6Ine-WOwAg-otE0mwQ/s1600/tomato+focaccia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10-MIeBs7YLHEhGHIxHYsn9yyYpQ_SnEq50vu0lDH3dDq5GZCvAoeh2r6JQwkAJHYcrd8j0MSK4fvWdoUWZvlN6BN47TgurvWfhBqOfOfBbeEEUMPHV0S6Ine-WOwAg-otE0mwQ/s400/tomato+focaccia.JPG" width="400" /></a></div>
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To prepare for the coming cold and wet months, I also oven-dried a few pints of cherry tomatoes--the easiest way to preserve these fruits. Slice the tomatoes in half, turn the oven to warm, and let them sit inside on a cookie sheet over night. In the morning, let them cool, then bag them and store in the freezer. I use them throughout the winter on pizza and in sauces--a burst of summer sweetness in January makes slogging through months of winter squash and kale a bit easier. If you're feeling more ambitious, I recommend tackling <a href="http://chezpim.com/">Chez Pim</a>'s <a href="http://erinskitchen.blogspot.com/2007/02/tomato-confit-by-me.html">amazing tomato confit</a>--similar idea, even more delicious end product.</div>
Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com2tag:blogger.com,1999:blog-18710920.post-55626177432451865162011-09-12T19:23:00.000-07:002011-09-12T19:24:59.311-07:00Banana Caramel Cake with Cream Cheese Frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLSRcWImmbZhz98dVt4IGeJrm1NT-SMjflfLEJAaquy3yEkJZjjN1lfJSc9yRe6gW_KRl8cn_CgV34wRiG8I9pmnKxnih3vZzjTa-uAnEaHnpX8jZ-YWr_OqUiCw6kQZ__wwHwg/s1600/sadlittlebananacakeslice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLSRcWImmbZhz98dVt4IGeJrm1NT-SMjflfLEJAaquy3yEkJZjjN1lfJSc9yRe6gW_KRl8cn_CgV34wRiG8I9pmnKxnih3vZzjTa-uAnEaHnpX8jZ-YWr_OqUiCw6kQZ__wwHwg/s640/sadlittlebananacakeslice.jpg" width="480" /></a></div>
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<i>Birthday cake, morning after (a.k.a. breakfast).</i></div>
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She spent time in jail, was savaged by Cybil Shepard in the made-for-TV movie, and looks pretty freakin' ridiculous on the <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_EG8irQ4L4Or_9f1pX20PN8KAuLzzI4gEOgVGIDMmfBrT4pTlsC9DR5y5-jHxSawDvy1NOYHMAfmZZlQB5PIcDaGh60dgvuIyYIw068F6njPdIdixkcd8-rXtE33zgeNGiP2T/s1600/halloween-cover-sip0811_l.jpg">October cover</a> of her eponymous magazine. Yet...the woman knows how to bake something fierce, and for that, <a href="http://www.powells.com/biblio/6-9780307236722-4">Martha Stewart's Baking Handbook</a> remains my go-to resource for birthdays and other celebrations.<br />
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This time it was her <a href="http://lajollamom.com/2009/10/recipe-banana-caramel-cake/">Banana Caramel Cake</a> that caught my eye. The cake layers are a richer version of banana bread and dead simple to make. The filling inbetween is also quite easy and lots of fun--you make a quick caramel on the stove, just sugar and butter, and then saute some banana slices until brown. Cutting your slices on the thicker side helps, though no worries if they break, you can piece them together when you put them on the cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuL3L-x2rde9tbdybhkJNmoMekzuYXDhfk1nLt41BZIGhJj4I76cNbOUi8K0-S1yu5Mj1NDN11igGu9ROiUSVdL_wsz5tzNF2G8SM_LgrTc18Zx1vL_vVYS1G4Lv_Ir3VMNxpCSg/s1600/bananas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuL3L-x2rde9tbdybhkJNmoMekzuYXDhfk1nLt41BZIGhJj4I76cNbOUi8K0-S1yu5Mj1NDN11igGu9ROiUSVdL_wsz5tzNF2G8SM_LgrTc18Zx1vL_vVYS1G4Lv_Ir3VMNxpCSg/s640/bananas.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJasT-H-3f8dHrnIjsHMONee4Z5iT_0BL3AF1n3pKImyXAaqCD5Ic0r7LNe6VXPZb5tnCCq9UB-fJjGLvR3fDgmsPkgTvh2dXxpJVqqFZCLfYdGR_JG2neVBAcF6CdVQRS9FN4BQ/s1600/banana+filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJasT-H-3f8dHrnIjsHMONee4Z5iT_0BL3AF1n3pKImyXAaqCD5Ic0r7LNe6VXPZb5tnCCq9UB-fJjGLvR3fDgmsPkgTvh2dXxpJVqqFZCLfYdGR_JG2neVBAcF6CdVQRS9FN4BQ/s640/banana+filling.jpg" width="480" /></a></div>
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I deviated from Queen Martha on the frosting--as I did on <a href="http://erinskitchen.blogspot.com/2009/04/meyer-lemon-layer-cake.html">Meyer Lemon Cake</a> I made for J's birthday a few years ago. Instead of mascarpone, I substituted a simple cream cheese frosting: 16 ounces of cream cheese, approximately 2 cups of sifted powdered sugar, and 2 teaspoons of vanilla, all mixed together. Also, instead of futzing with a separate batch of caramel to decorate, I just drizzled some of the leftover sauce from the caramelized bananas across the top.<br />
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In addition to the lemon cake, I've made her <a href="http://erinskitchen.blogspot.com/2009/03/comfort-cakes-pear-spiced-bundt-and.html">pear bundt cake </a>(that's it, up above, in my blog's header), <a href="http://desertculinary.blogspot.com/2005/05/cheesecake-thumbprints.html">cheesecake thumbprints</a>, <a href="http://ayearwithmartha.blogspot.com/2008/07/savory-caraway-cheese-crisps.html">savory caraway cheese crisps</a>, <a href="http://www.moderndomestic.com/2009/03/march-baking-project-martha-stewarts-chocolate-shortbread/">chocolate shortbread fingers,</a> <a href="http://parispastry.blogspot.com/2009/09/apple-spice-layer-cake.html">apple spice layer cake</a>, <a href="http://dailydelicious.blogspot.com/2007/11/apple-crumb-pie-from-martha-stewarts.html">apple crumb pie</a>, <a href="http://www.theurbanbaker.com/cherry-slab-pie/">cherry slab pie</a>, <a href="http://www.thechallahblog.com/2011/08/midweek-loaf-martha-stewarts-honey.html">honey whole wheat bread</a>, <a href="http://bakingthroughmsbh.wordpress.com/2009/11/18/cranberry-pecan-rye-bread/">cranberry pecan rye bread</a>, <a href="http://blissfulbite.wordpress.com/2010/01/22/parker-house-rolls-tips-for-using-yeast/">parkerhouse rolls</a>...and...whew...I think that's it...and every one was delicious. She may be crazy, but woman knows her baked goods. <br />
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Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com6tag:blogger.com,1999:blog-18710920.post-62156894307175200062011-09-05T05:16:00.001-07:002011-09-05T05:40:50.712-07:00Perfect Summer Dishes at Palena & Estadio<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/89239849@N00/6112681200/" title="Peach Salad with Mint, Goat Cheese and Almonds @ Estadio by erinsikorskystewart, on Flickr"><img alt="Peach Salad with Mint, Goat Cheese and Almonds @ Estadio" height="375" src="http://farm7.static.flickr.com/6187/6112681200_0d93125426.jpg" width="500" /></a>
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<i>Peach salad with mint, almonds and goat cheese at Estadio, 14th Street, Washington, DC. Making this at home would be a breeze--if you need a recipe, <a href="http://ericademane.com/2009/08/13/peach-salad-with-arugula-goat-cheese-almonds-and-basil/">here's something similar</a>.</i> <br />
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The pool closes today, the sky was dark when I woke up at 6 am, and the tips of the leaves on the oak in the yard are hinting at the flame colors to come. All signs that summer is ending, but c'mon--this ain't the Midwest--the thermometer will register above 75 many times this September. Here's hoping that <a href="http://www.palenarestaurant.com/cafe.html">Palena Cafe</a> and <a href="http://estadio-dc.com/">Estadio</a> will continue to feature these dishes on their menus for at least a few more weeks--or, if you'd like, I've linked to similar recipes so you can try them at home while the corn and peaches still overflow.</div>
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<a href="http://www.flickr.com/photos/89239849@N00/6112133305/" title="Radishes with Tarragon Butter @ Estadio by erinsikorskystewart, on Flickr"><img alt="Radishes with Tarragon Butter @ Estadio" height="375" src="http://farm7.static.flickr.com/6086/6112133305_f01b43d73d.jpg" width="500" /></a>
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<i>Radishes with tarragon butter at salt at Estadio. We needed about double the radishes for that amount of butter, but man, was it delicious. <a href="http://www.thehungrymouse.com/2009/03/27/fresh-herb-compound-butter/">Ideas for other herb compound butters here</a>.</i><br />
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<a href="http://www.flickr.com/photos/89239849@N00/6115539309/" title="corn panna cotta with peach ice cream @ Palena Cafe by erinsikorskystewart, on Flickr"><img alt="corn panna cotta with peach ice cream @ Palena Cafe" height="500" src="http://farm7.static.flickr.com/6068/6115539309_92f9d4f847.jpg" width="375" /></a></div>
<i><br />Sweet corn panna cotta with roasted corn kernels and peach ice cream at Palena Cafe, Connecticut Ave</i>,<i> Cleveland Park, DC</i>. <i>If I'm going to order a dessert at a restaurant, I prefer that it's something I'd never make at home, but if you're ambitious enough to try this one, <a href="http://www.bonappetit.com/recipes/2010/08/corn_panna_cotta_with_dulce_de_leche">a similar recipe is here.</a></i><br />
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Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com2tag:blogger.com,1999:blog-18710920.post-34945846081355163912011-08-29T16:50:00.000-07:002011-08-29T16:50:08.989-07:00Peach-Almond Crostata, Interrupted<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://www.flickr.com/photos/89239849@N00/6094347303/" title="IMG_5239.JPG by erinsikorskystewart, on Flickr"><img alt="IMG_5239.JPG" height="500" src="http://farm7.static.flickr.com/6083/6094347303_c1541f5567.jpg" width="375" /></a><br />
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FEMA recommends stocking up on water, canned food, and batteries during a hurricane. Me? I rush to the Saturday <a href="http://www.arlingtonfarmersmarket.com/index.php">Courthouse Farmers Market</a>, to buy peaches from <a href="http://www.toigoorchards.com/1.html">Toigo Orchards</a>--I won't let little ol' Irene deny me my favorite late summer fruit.<br />
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<a href="http://www.flickr.com/photos/89239849@N00/6094347189/" title="Peaches by erinsikorskystewart, on Flickr"><img alt="Peaches" height="375" src="http://farm7.static.flickr.com/6073/6094347189_b5d6ddec82.jpg" width="500" /></a><br />
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She did, however, delay me. After I made a simple peach salsa to munch on while making dinner, Irene decided to knock over a tree down the road, and --poof-- our power was gone. So much for the peach crostata I had in the works--the filling was made, the crust rolled, and the first fruit halved, ready for slicing. We have a gas stove, but I wasn't willing to mess with the temperature regulation without electricity.<br />
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With J's help, I quickly tupperware'd the crostata's components, and crossed my fingers that we'd have the power back on before the fridge went sour. Fortunately, by Sunday night we were in the clear, and the dessert was easy to compile, delicious to eat.<br />
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<a href="http://www.flickr.com/photos/89239849@N00/6094885142/" title="crostata by erinsikorskystewart, on Flickr"><img alt="crostata" height="375" src="http://farm7.static.flickr.com/6190/6094885142_8309e2f826.jpg" width="500" /></a><br />
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The recipe comes from <a href="http://www.powells.com/biblio/2-9780609607756-1">Mario Batali's Babbo Cookbook</a> and I followed it closely--<a href="http://figtestkitchen.com/2011/06/just-peachy/">you can find it here</a>. I added some fresh thyme to the crumble topping, kept the peels on my peaches, and skipped both the honey butter and gelato. And as I learned, the almond filling, topping and crust can all be made the day before, making for an easy last minute dessert. The crumble starts to soften the next day once baked, so it's best eaten fresh.</div>Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com2tag:blogger.com,1999:blog-18710920.post-48780439255767748352011-08-22T19:33:00.000-07:002011-08-23T04:15:17.248-07:00Summer Vegetable Tart & Upside-down Plum Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://farm7.static.flickr.com/6195/6067460079_ec167b4b6f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm7.static.flickr.com/6195/6067460079_ec167b4b6f.jpg" width="320" /></a></div><br />
Dear readers, patience is the theme of today's post. Something I've gotten a lot better at since starting this blog over five years ago. Something you must have in spades if you still check in here once and awhile to see if I'll post!<br />
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See that corner of plum cake above? I've made this cake before--every summer since I discovered it in the <a href="http://www.latimes.com/features/food/la-fo-plum-upside-down-s,0,4432651.story">LA Times in 2004</a>. But I've been lazy. When <a href="http://erinskitchen.blogspot.com/2006/08/everybody-must-get-stoned.html">I wrote about it here in 2006</a>, I gave you the adapted, fast version, in which I skipped browning of the butter and steeping the milk with whole vanilla bean. How wrong I was. Last night I made this in its full and fussy glory, and man, the caramel-y butter and flecks of real vanilla are worth a sink full of extra dishes. Patience. <br />
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That vegetable tart across the table? Five years ago, I wouldn't have taken the time to make it so delicious. This time, I made a pate brisee, instead of a cheap and easy puff pastry. I roasted the zucchini and eggplant, after brushing the cubes with olive oil, crushed garlic, and thyme from my garden--instead of tossing the raw cubes on the tart in the hopes they'd cook up enough there. <br />
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And--the most difficult--the patience to wait all year long--until the plums are ripe, the tomatoes are bursting, and the sweet corn is fresh from the stalk--to make a delicious summer dinner, best enjoyed on the patio, under the stars.<br />
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<b>Summer Vegetable Tart</b><br />
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<div style="text-align: left;">Pate brisee (I used <a href="http://www.marthastewart.com/254603/pate-brisee-pie-dough">Martha Stewart's recipe</a>)</div>1 log goat cheese, softened<br />
2 tbsp pesto (I used some I made/froze earlier this summer)<br />
1/2 large eggplant, cubed<br />
1 large zucchini, cubed<br />
1 garlic clove, crushed<br />
thyme leaves, about 1 tbsp<br />
olive oil<br />
kernels from two ears of corn<br />
couple handfuls of cherry tomatoes, chopped<br />
fresh basil<br />
fresh chives<br />
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Heat oven to 425. Roll out pate brisee and press into a tart pan (I used an 8 inch square pan). Chill in the fridge while you put the eggplant and zucchini on a rimmed baking sheet, and brush with the olive oil, garlic and thyme. Don't forget the salt and pepper. Roast veggies in the oven until browned--about 20 minutes or so. Take out of the oven, mix in a large bowl with corn and tomatoes. <br />
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Take out your crust, put it in the oven. Blind bake for about 10 minutes. Meanwhile, mix the goat cheese and pesto together. When the crust is done, take it out, let it cool for a bit, and gently spread the goat cheese mixture across it. Then, add the veggies evenly over the top. If you have more veggies than crust space, save 'em for a salad. <br />
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Sprinkle sea salt on top of the tart, and bake it in the oven for about 10-15 minutes, until crust is browned and veggies are too. While it bakes, make ribbons out of your basil, and batons out of your chives. Sprinkle the herbs liberally on the top of the tart when it's done. Serve with a big spinach salad and a glass of chardonnay. Save room for plum cake!<br />
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</div>Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com5tag:blogger.com,1999:blog-18710920.post-26340750946671129942009-06-09T08:57:00.000-07:002009-06-09T09:11:49.598-07:00Cafe Fledermaus at the Neue Gallerie<div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3147061791/" title="An Afternoon at the Neue Gallerie and Cafe Sabarsky by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3077/3147061791_3301e0e8cb.jpg" alt="An Afternoon at the Neue Gallerie and Cafe Sabarsky" height="375" width="500" /></a><br /></div><br />When I started this blog, it was a toss-up between focusing on food or books--I read nearly as much as I cook, if not more--Erin's Kitchen could have been Erin's Library.<br /><br />However, graduate school not only severely curtailed my cooking, it also reduced my fiction reading to the occasional mystery novel over holiday breaks. Hence, after graduation a few weeks ago, my first move was to crack <a href="http://www.nytimes.com/2008/11/09/books/review/Lethem-t.html">Roberto Bolano's 2666</a>. Over the past two weeks I carted this 900-page book on the subway and to various coffee shops around New York, reveling in my newfound freedom.<br /><br />One of my favorite stops was Cafe Fledermaus at the <a href="http://www.neuegalerie.org/main.html?langkey=english">Neue Gallerie</a> on the Upper East Side. Located in the basement of the museum, this lower-key sibling of the upstairs Cafe Sabarsky, is the perfect place to while a way an hour or two with a Wiener MeĢlange (espresso with steamed milk and foam) and a slice of sachertorte. The menu is the same in both cafes, but the basement cafe is less popular and therefore there's no pressure to give up your table--a perfect reading spot.<br /><br /><span style="font-weight: bold;">Cafe Fledermaus</span><br />Neue Gallerie<br />Thurs/Fri/Sat/Sun 12 noon-6 pm<br />Closed Mon/Tues/Wed<br />1048 5th Ave (entrance on 86th)<br />New York, NYErin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com70tag:blogger.com,1999:blog-18710920.post-81554990053213062172009-06-01T17:22:00.000-07:002009-06-02T08:47:06.208-07:00Mango Salsa & Jackson Heights Produce<div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3587413010/" title="$6.48 by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3405/3587413010_a9cb016fde.jpg" alt="$6.48" height="375" width="500" /></a><br /><br /><div style="text-align: left;">Yesterday my friend Kat and I headed out to <a href="http://nymag.com/nymetro/realestate/neighborhoods/maps/10845/">Jackson Heights, Queens</a> for the $10 buffet at the <a href="http://jacksondiner.com/">Jackson Diner</a> (home of <a href="http://erinskitchen.blogspot.com/2008/04/good-things-to-eat-dosas-dumplings-and.html">made-to-order dosas</a>). After lunch, we stopped at <a href="http://www.patelbrothersusa.com/index_new.asp">Patel Brothers</a>, a huge Indian grocery store, packed with amazing fresh produce.<br /><br />The first thing that caught my eye? Eight limes for $1. Unlike their shriveled, juiceless, more expensive brethren found at groceries in my neighborhood, these vibrant green orbs remind me of California produce. I also picked up fresh mint, cilantro, eggplants, baby cucumbers, a chunk of ginger, and ready-to-make mini-papads--all for the low price of $6.48. Is the produce local? I don't know. I do know it's much fresher, tastier and cheaper than most anything found in Manhattan.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3587412086/" title="Mango Salsa by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3361/3587412086_710ab9e688.jpg" alt="Mango Salsa" height="375" width="500" /></a><br /></div><br />In addition to this bounty, I bought a box of sweet mangoes from the mango guy outside the store. Another great deal--$6.99 for 7 large, fragrant fruits. Later that night, I diced one up, mixed it with chopped mint, cilantro, green onions and a few squeezes of lime juice. Served over roasted red snapper, it contributed to a delicious dinner.<br /><br />Like <a href="http://erinskitchen.blogspot.com/2008/07/two-feasts-for-558.html">my feast for $5.58 last summer</a>, this meal was a reminder that ethnic markets pack a lot of bang for the buck--had I been in need of spices, rice, lentils or any other Indian staples, I could have stocked up at Patel Brothers for much less than a trip down Fairway or Whole Foods "ethnic" aisles. Sure, Jackson Heights is a long subway ride from the Upper West Side, but I always like to remind myself that there's more to New York living than Manhattan.<br /></div></div>Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com30tag:blogger.com,1999:blog-18710920.post-15254882100244108742009-05-29T13:58:00.001-07:002009-05-30T08:00:38.556-07:00Fudgy Brownies and Chocolate Revel Bars<div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3384318545/" title="Revel Bars by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3652/3384318545_a913edd7ae.jpg" alt="Revel Bars" height="375" width="500" /></a><br /></div><div style="text-align: center;"><span style="font-style: italic;">Chocolate Revel Bars</span><br /></div><br />Text from me to J around 3 pm on Wednesday:"If you buy eggs on your way home, I'll make brownies."<br /><br />J got home around 7:00 pm, we made dinner, drank a bit of wine, ate some strawberries--suddenly brownie-baking sounded a lot less appealing than it had earlier in the afternoon. Well, J knows just what to say to get me going--"Really? No brownies? My mom could whip them up in thirty minutes. What's the big deal?" The boy was kidding--and commenting more on his Mom's baking insanity than my domestic skills--but it still spurred me to action. Of course, I required his help, and by 11:45 pm we were dunking warm, fudgy brownies in cold glasses of milk as a bedtime snack.<br /><br />I used Martha Stewart's <a href="http://jaysfavoritefoods.blogspot.com/2008/03/fudgy-chocolate-brownies-martha.html">brownie recipe</a> in her <a href="http://powells.com/biblio/2-9780307236722-3">Baking Handbook</a>--perfectly fudgy and dense, though perhaps a bit too much sugar. Good, but I imagine most people reading this blog already have a favorite brownie recipe of their own.<br /><br />So...let me share with you a distant cousin of the brownie that J's mom is known for--Chocolate Revel Bars. A few years ago J and I visited his folks for Thanksgiving and the Wednesday before the holiday, J's mom tasked with baking these, ginger snaps and a few other cookies as "treats to have around" for the weekend. They were not for a specific dessert or day, but just for J and his two brothers to snack on. Baking insanity, indeed.<br /><br />These are the ultimate Midwest church basement bar--straight out of the <a href="http://www.bhg.com/bhg/store/product.jsp?catid=cat120006&prodid=prod590004">Better Homes and Gardens Cookbook</a>, and ridiculously delicious. They are a favorite of J's, and when I want to surprise him, I dust off my copy of the book (which is actually a great repository of cookie, bar and dessert recipes) and bake them. You can find the <a href="http://www.bhg.com/recipe/cookies/chocolate-revel-bars/">recipe here</a>; I usually halve the recipe, and omit the nuts. The only downside to halving the recipe is I never know what to do with a leftover half-can of sweetened condensed milk, but that's probably better than having a full batch (75!!) of these bars around to tempt me.Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com9tag:blogger.com,1999:blog-18710920.post-34598558996920911102009-05-27T11:39:00.000-07:002009-05-27T12:05:50.020-07:00Tomato-Topped Herbed Wheat Shortcakes<div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3566388121/" title="Tomato-topped herbed shortcakes by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3333/3566388121_f98634cdc0.jpg" alt="Tomato-topped herbed shortcakes" height="375" width="500" /></a><br /><br /><div style="text-align: left;">Let me introduce you to what is destined to become a summer staple around these parts--a savory shortcake topped with fresh, bright vegetables. A variation on a <a href="http://erinskitchen.blogspot.com/2007/04/springtime-sweet-peas.html">panzanella</a>, but with homemade biscuits instead of bread.<br /><br />Alas, I cannot take credit for this innovation--that goes to food writer <a href="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/1995/07/19/FD35243.DTL&hw=heaped&sn=026&sc=573">Shanna Masters</a>. The <a href="http://powells.com/biblio/73-9780811814454-0">San Francisco Chronicle Cookbook</a> includes five different recipes by Masters for savory shortcake toppings, including grapefruit and avocado, muffaletta, red onion, and Greek salad. The shortcakes themselves come in different flavors too--herbed wheat, cornbread, lemon-herb.<br /><br />Using Masters' tomato topping recipe as a rough guide, I substituted what I had on hand: cherry tomatoes, black olives, green onions, red bell pepper, chives, and thyme--all chopped and stirred with a bit of balsamic vinegar, olive oil, salt and pepper.<br /><br />I followed the shortcake recipe more closely, but changed the dried herbs based on what I had in the cupboard. The recipe makes six smallish shortcakes; J and I ate two apiece for dinner, with a hefty tomato topping and a mixed green salad on the side.<br /><br /><span style="font-weight: bold;">Herbed Wheat Shortcakes</span><br /><span style="font-style: italic;">feel free to use whatever dried herbs you have on hand</span><br /><br />1/2 c. whole-wheat flour<br />1/2 c. white flour<br />1 1/2 tsp. baking powder<br />1/2 tsp. salt<br />1/2 tsp. baking soda<br />1/2 tsp. dried oregano<br />1/2 tsp. nigella seeds<br />1/2 tsp. mixed "grill seasoning" (dried onions, garlic, hot pepper, etc)<br />2 tbsp. olive oil<br />1 tbsp. red wine vinegar<br />6 tbsp. milk<br /><br />Preheat oven to 400 degrees. Grease a baking sheet.<br /><br />Combine all the dry ingredients in a medium bowl and stir. Make a well in the middle and add the wet ingredients. Stir quickly and gently, until all dry ingredients are moist.<br /><br />Using a spoon, drop dough onto baking sheet into six equal mounds. Bake for 10-12 minutes, until tops are browned and a toothpick comes out clean.<br /></div></div>Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com7tag:blogger.com,1999:blog-18710920.post-86742489247882598892009-05-26T08:43:00.000-07:002009-05-26T08:57:16.813-07:00Moules Marinieres<div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3566389663/" title="Mussels Aftermath by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3591/3566389663_dfd8b53f74.jpg" alt="Mussels Aftermath" height="375" width="500" /></a><br /><br /><div style="text-align: left;">Steamed mussels are quite possibly the easiest, most delicious summer supper around, particularly if you buy well scrubbed ones (ours came from Fairway). Bring them home from the grocery as fast as you can, and store them in the fridge--make sure they are not suffocating in a sealed plastic bag--they're alive and need to breathe!<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3567202704/" title="Mussels by erinsikorskystewart, on Flickr"><img src="http://farm3.static.flickr.com/2456/3567202704_be96c98201.jpg" alt="Mussels" height="500" width="375" /></a><br /></div><br />When it's time to eat, chop some shallots, mince some garlic, and wash a handful of thyme sprigs. <a href="http://www.thekitchn.com/thekitchn/tips-techniques/how-to-clean-and-debeard-mussels-050028">Scrub the mussels in some running cold water, snipping their beards as you go</a> (kitchen shears are perfect). Discard any that are open or feel extremely heavy (probably filled with sand). Heat a bit of olive oil or butter over medium heat in a heavy bottomed pan. Saute your shallots for a bit, until they begin to brown. Add the garlic and thyme, stir and let sit for a couple minutes. Gently add the mussels and about 1 cup of white wine for every 1 pound of mussels. Bring to a boil, cover, and let cook for about 5-7 minutes, until the mussels are all open (if any don't open, don't eat those).<br /><br />Serve with a lot of crusty bread and a crisp white wine. Happy summer!<br /></div></div>Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com15tag:blogger.com,1999:blog-18710920.post-25977071500347265412009-05-20T14:20:00.000-07:002009-05-22T07:06:04.451-07:00Savory Ramp & Cheese Scones<div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3549144221/" title="Ramp & Cheese Scones by erinsikorskystewart, on Flickr"><img src="http://farm3.static.flickr.com/2479/3549144221_1815a3a433.jpg" alt="Ramp & Cheese Scones" height="375" width="500" /></a><br /><div style="text-align: left;"><br />A Google search for ramps turns up an interesting mix of skateboard accessories, how-tos on making your home wheelchair accessible, and--the subject of this post--recipes for <a href="http://en.wikipedia.org/wiki/Wild_leek">wild leeks</a>. <a href="http://foodblogsearch.com/food-blog-search-results.php?cx=003084314295129404805%3A72ozi9a0fjk&q=ramps&sa.x=0&sa.y=0&sa=Search+Food+Blogs&cof=FORID%3A11#1410">Food bloggers go wild for ramps in the spring</a>, and in the midst of finals a few weeks ago, I stopped at the <a href="http://www.morningside-heights.net/greenmkt.htm">Morningside Heights Farmers' Market</a> to pick up my first bunch. They stunk up my locker at school quite nicely, and after reading <a href="http://virginiafoodie.typepad.com/gardenapartment/2009/04/ramp-and-ham-buttermilk-biscuits.html">this post about ham and ramp biscuits</a>, I knew they'd make their way into a baked good of some sort.<br /><br />These scones make a lovely dinner when paired with a mixed green salad or a bowl of vegetable soup. They're best right out of the oven--overnight they lose their crisp exterior. <a href="http://foodiefarmgirl.blogspot.com/2006/01/savory-cheese-scallion-scones.html">I used this recipe for savory scones</a>, with a few modifications. A medium sized bunch of ramps took the place of the green onions--I used both the white parts and the green leaves. Also, I used goat cheese in place of the feta, only because I didn't make a grocery list and thought that's what the recipe called for. A perfectly fine substitution nonetheless. Finally, for years now I've baked my scones on a <a href="http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=16723&categoryCode=FH">pizza stone</a>, and it really helps to crisp them up. Highly recommend it if you have one. Enjoy!<br /></div><div style="text-align: left;"><br /></div></div>Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com8tag:blogger.com,1999:blog-18710920.post-72960152939766146552009-05-06T17:11:00.000-07:002009-05-06T17:39:57.704-07:00Edamame Yogurt Dip & Pantry-Cleanout Couscous<div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3434732966/" title="Spinach Edamame Yogurt Dip by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3549/3434732966_46427cb0c6.jpg" alt="Spinach Edamame Yogurt Dip" height="375" width="500" /></a><br /></div><br />Last week, the Health Services department at my university sent a note on "end of semester self care." It recommended satisfying your sweet tooth with a banana, orange, apple or melon. Huh? I love me some fruit, but after a few stressful days of papers and presentations? I head straight for the Twizzlers, followed by a doughnut and then a chocolate bar. Burp.<br /><br />To balance the inevitable finals period junk food fest, I try to ensure that I get some veggies into my system. This edamame yogurt dip was dinner the other night. You take some thawed frozen edamame, frozen spinach, plain low-fat yogurt, lemon juice, garlic clove, salt, pepper and whirl it all in the cuisinart for a few minutes. Serve with some whole wheat pita, and the Health Services office would be proud. Beware the garlic cloves however--I started with one, tasted it, decided to add two more. Big mistake. Overnight, raw garlic quadruples in strength, and my leftover dip was inedible. Hat tip to <a href="http://www.pinkofperfection.com/2009/04/happy-hour-at-home/">Pink of Perfection</a> for the dip inspiration!<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3509154622/" title="Pantry-Cleanout Couscous by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3606/3509154622_d730cc25ee.jpg" alt="Pantry-Cleanout Couscous" height="375" width="500" /></a><br /></div><br />Tonight, after a week of dinners that included a burrito the size of my head, a grilled cheese, and approximately an entire package of crackers smeared with peanut butter, I decided another detox meal was in order. I cooked up the last of some <a href="http://www.amazon.com/RiceSelect-Spinach-Couscous-31-7-Ounce-Jars/dp/B000EH0RUM">spinach couscous</a>, and stirred in the following treats found in my cupboards and fridge: black olives, parsley, raisins, cannelini beans, and some sauteed shallots and onions. Ahhhh. I feel almost healthy.Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com9tag:blogger.com,1999:blog-18710920.post-43229070058015476772009-04-12T17:00:00.000-07:002009-04-12T17:17:10.923-07:00Lemon Cupcakes with Peeps<div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3433925909/" title="Lemon Cupcakes with Peeps by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3540/3433925909_dd2045370d.jpg" alt="Lemon Cupcakes with Peeps" height="500" width="375" /></a><br /></div><br />It's come to this. I sit in the library, trying to read about <a href="http://www.amazon.com/Economic-Statecraft-David-Allen-Baldwin/dp/0691101752">economic statecraft</a>, but my mind drifts to the sugary marshmallow cuteness of Peeps. Specifically, the Peep-topped cupcakes of the Upper East Side's <a href="http://erinskitchen.blogspot.com/2006/04/april-06-nyc-best-of-sweets-and-treats.html">Glaser's Bake Shop</a>, which I experienced at Easter-time a few years ago.<br /><br />As my daydream continued, I realized there was no need for a cross-town bus trip--why not bake my own? Never mind that J was out of town, many of my friends were headed home for Easter, and I had exactly zero plans for group get-togethers where I could pawn off these sugar bombs. No, I left the library, bought not one but two Peep packages (just one color wouldn't do), and headed home for a Friday afternoon baking-fest.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3434734180/" title="Lemon Cupcakes with Peeps by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3657/3434734180_1d8f59ffb1.jpg" alt="Lemon Cupcakes with Peeps" height="375" width="500" /></a><br /></div><br />I followed <a href="http://cupcakeblog.com/?p=36">this reliable vanilla cupcake recipe</a>, adding the zest of two lemons. The frosting is Martha's meringue buttercream, minus two of her three sticks of butter. And the Peeps? Aesthetic purposes only. I shamefully throw them away before eating the cupcake. What can I say? Being this close to grad school graduation is clouding my judgment.Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com9tag:blogger.com,1999:blog-18710920.post-21821221624131831852009-04-06T18:04:00.000-07:002009-04-06T18:52:48.335-07:00Okonomi-yaki, Hiroshima and New York Style<div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3420061450/" title="My creation by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3375/3420061450_f304389faa.jpg" alt="My creation" height="252" width="500" /></a><br /></div><div style="text-align: center; font-style: italic;">Hiroshima okonomi-yaki on the right; New York (Village Yokocho) okonomi-yaki on the left<br /></div><br />One of the best meals on my trip to Japan involved cooking my own okonomi-yaki (basically a Japanese pancake, topped with delicious-ness) in Hiroshima at <a href="http://www.akisen-333.co.jp/">Misasa</a>. Wanting to relive the memory, I ordered okonomi-yaki at <a href="http://newyork.citysearch.com/profile/11350314/">Village Yokocho</a>, forgetting that the Hiroshima version of this comfort food differs from the style found in the rest of Japan. Don't get me wrong--they're both delicious. Yet the Hiroshima-style is comprised of a very thin, crepe-like pancake, topped with cabbage, pork, noodles and a fried egg, while the Yokocho version was a thick frittata, studded with shrimp, cabbage, and more. Fortunately, I received an okonomi-yaki "expert" certificate in Hiroshima and a bottle of the restaurant's special sauce, so I will soon recreate the Hiroshima version here in my own kitchen. Meanwhile, a step-by-step Hiroshima-style guide is below.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3419206215/" title="Making the Pancake by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3537/3419206215_6fec52e513.jpg" alt="Making the Pancake" height="500" width="375" /></a><br /></div><br /><div style="text-align: center;">Our instructor making the thin crepe-like pancake.<br /></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3419205337/" title="IMG_3423.JPG by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3318/3419205337_59466f6849.jpg" alt="IMG_3423.JPG" height="500" width="375" /></a><br /></div><br /><div style="text-align: center;">After the pancake cooks for a few minutes, top it with cabbage and bean sprouts.<br /></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3419204611/" title="Mmmmm..Pork by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3608/3419204611_2596cbe24f.jpg" alt="Mmmmm..Pork" height="375" width="500" /></a><br /></div><br /><div style="text-align: center;">Then, add the pork and a bit more pancake batter before you flip it.<br /></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3419203607/" title="Time to Flip by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3327/3419203607_fe86ba3ac1.jpg" alt="Time to Flip" height="375" width="500" /></a><br /></div><br /><div style="text-align: center;">With two spatulas and a steady hand, carefully flip your pancake to cook down your cabbage until sweet and soft, full of porky goodness.<br /></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3420011350/" title="A Successful Flip by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3402/3420011350_09bf13f9e7.jpg" alt="A Successful Flip" height="375" width="500" /></a><br /></div><br /><div style="text-align: center;">A successful flip.<br /></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3420010658/" title="Breaking the Yolk by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3657/3420010658_46a4e4e27e.jpg" alt="Breaking the Yolk" height="375" width="500" /></a><br /></div><br /><div style="text-align: center;">Frying the egg. You break the yolk with the spatula, then move your pancake on top of the egg, flip, and you're almost ready to eat.<br /></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3420009148/" title="The Finished Product by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3539/3420009148_07d057bb61.jpg" alt="The Finished Product" height="375" width="500" /></a><br /><br />Top the pancake with the sweet <a href="http://okonomiyakirecipes.nthmost.com/komatsu-sans-traditional-okonomi-sauce-recipe/">okonomi-yaki sauce</a>, bonito flakes and seaweed powder. Enjoy!<br /></div>Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com6tag:blogger.com,1999:blog-18710920.post-25027837807656936652009-04-02T06:31:00.000-07:002009-04-02T06:45:44.904-07:00Meyer Lemon Layer Cake<div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3384320571/" title="Meyer Lemon Layer Cake by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3581/3384320571_b9ec688d71.jpg" alt="Meyer Lemon Layer Cake" height="375" width="500" /></a><br /></div><br />The only downside to my <a href="http://www.flickr.com/photos/89239849@N00/sets/72157615990082382/">Japan trip</a> was missing J's birthday. Fortunately, his friends took good care of him, and he and I were able to celebrate before we left.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3385133480/" title="Juicing and Zesting by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3552/3385133480_2a2a78ef0f.jpg" alt="Juicing and Zesting" height="375" width="500" /></a><br /></div><br />J loves all things lemon, so when I handed him the <a href="http://www.powells.com/biblio/6-9780307236722-4">Martha Stewart Baking Handbook</a> and told him to pick his birthday cake, it didn't take him long to settle on this one. I subbed Meyer lemons for regular ones, adding a soft, aromatic touch to the tartness of the curd. The cake itself is also lemon-riffic, studded with bright bits of zest.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3385133846/" title="Bright Bowls for a Bright Cake by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3543/3385133846_9250527c04.jpg" alt="Bright Bowls for a Bright Cake" height="375" width="500" /></a><br /></div><br />My major departure from Martha's recipe was in the frosting, a meringue buttercream. She calls for THREE sticks of butter--I used one and a quarter, which was plenty. The frosting perhaps tasted a bit more meringue-y and marshmallow-y than buttery, but that's how I like it. The only downside to making this glorious cake was that I flew to Tokyo the next morning, so I only had one slice!<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/89239849@N00/3385134194/" title="Jon Turns 31 by erinsikorskystewart, on Flickr"><img src="http://farm4.static.flickr.com/3656/3385134194_6b86b1dcbc.jpg" alt="Jon Turns 31" height="500" width="375" /></a></div>Erin S.http://www.blogger.com/profile/11402199064815101277noreply@blogger.com6