Food Blogga

Getting Carried Away with Savory Butternut Squash Muffins with Apples, Caramelized Onions, and Cheddar Cheese

2009-11-18T16:45:00.000-08:00

The other day at the market, a woman approached me and said, "Excuse me, but may I ask you a question?"

"Sure."

"What do you do with that?" she asked, and pointed to the huge pile of squash in my carriage.

"The acorn squash?"

"No. That one."

"Oh, you mean the spaghetti squash." (No one ever knows what to do with spaghetti squash.)

"No, no. I know how to cook spaghetti squash. I meant that one," she said, and pointed to the only other squash in my carriage.

"You mean the butternut squash?" I asked, incredulous.

"Yeah. I never know what to do with them," she said.

I was shocked. To me, butternut squash is like your best friend. It's always there when you need it; it's dependable and rarely disappoints; it gets along well with others and is happy to try new things. Unfortunately not everyone has a long-standing relationship with butternut squash. The woman wanted easy ideas and stressed easy. Well, it doesn't get much easier (or tastier) than roasting butternut squash with some olive oil and herbs. She agreed. And it's a wonderful addition to fall salads, soups, pastas, and pizza. I had her until I said, "pizza." That's when her eyes widened in disbelief. I got carried away in the moment.

I didn't tell her I was going to use mine to bake a batch of Savory Butternut Squash Muffins with Apples, Caramelized Onions, and Cheddar Cheese. After the pizza comment, I was afraid she'd ditch the squash and run screaming from the store.

So I'll share my savory butternut squash muffins with you. I have made several different versions of these muffins, but this one is my favorite. Caramelizing the onion and roasting the butternut squash gives these muffins pleasant depth of flavor. Since they're laced with fresh herbs and sharp Cheddar cheese, they're also enticingly fragrant. You could eat them plain, but why would you, when you can smear them with herb butter? They get along really well with hearty soups and chilis as well as salads. I plan on making another batch for Thanksgiving dinner because savory muffins just seem so much more festive than plain old sliced bread.

Savory Butternut Squash Muffins with Apples, Caramelized Onions, and Cheddar Cheese
Makes 12 regular size muffins.
Print recipe only here.

Muffins:
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup milk
1/3 cup honey
2 large eggs
1/3 cup canola oil, plus 2 teaspoons, divided
1 small yellow onion, diced
a pinch of sugar
1 medium mildly sweet apple (such as Fuji), peeled and shredded
1 cup cooked, mashed butternut squash
1- 1 1/2 tablespoons minced fresh herbs, such as rosemary and sage
3/4 cup shredded sharp Cheddar cheese
1/2 cup coarsely chopped toasted walnuts

Simple Herb Butter:
Add 2 tablespoons fresh minced sage and/or rosemary to 1 stick of softened butter and whisk until smooth. This can be made ahead and refrigerated. Just take butter out about 30 minutes prior to serving.

1. Place rack in center of oven, and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

2. Combine flours, baking soda, salt, and black pepper in a large bowl and stir well.

3. In a separate bowl, combine milk, honey, eggs, and 1/3 cup oil and whisk well.

4. In a small skillet over medium-low heat, warm 2 teaspoons oil. Add onions and sprinkle with a pinch of sugar. Cook for 7-8 minutes, or until tender and lightly caramelized. Remove from heat.

5. Add the dry ingredients to the wet ingredients. Whisk until combined. Fold in onions, apples, squash, herbs, Cheddar, and walnuts.

6. Spoon the batter evenly into the into 12 muffin cups. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

Here are more Food Blogga recipes you might like to add to your Thanksgiving bread basket:
Dill and Beer Bread
Persimmon and Date Bread
Jalapeno Cheddar Corn Bread
Date, Fennel, and Pistachio Scones

Here are more wonderful baked goods featuring butternut squash:
Butternut Brioche recipe at Wild Yeast
Butternut Squash Bread recipe at Dine and Dish
Butternut Squash Cake recipe at Food and Style
Butternut Squash Muffins with Crumbs and Cloves recipe at A Southern Grace
Jamie Oliver's Butternut Squash Muffins with Frosty Tops at Under the High Chair

Eat Christmas Cookies, Season 3, The Ongoing Round-Up

2009-11-18T11:00:00.000-08:00

The cookies are already here! Want to submit yours? Find out how here.

Manju of Three Tastes from Metro, DC area

Manju's holiday baking started early this year with a request from her Gram for Nut Horns. These sugar dusted treats made Gram feel better and will no doubt put a spring in your step as well.

Leslie of Leslie's Cookery from South Carolina

Leslie takes plain 'ol saltine crackers and with some brown sugar, butter, and chocolate transforms them into addictive Chocolate Toffee Crunch.

Dani from Phoenix, Arizona is the first person to submit a cookie this year!

Dani shares her and her daughter's favorite cookie recipe for Confectioner's Sugar Cookies. They're so "melt-in-your-mouth" good that she makes them for every holiday.

Makes 50 to 60 cookies, depending upon size

1 1/2 cups unsalted butter, softened
1 1/2 cups confectioner's (powdered) sugar
1 large egg
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1/4 tsp. salt

Optional: lemon, lime or orange juice and/or zest to taste (about 1 tablespoon of each)

Preheat oven to 325 degrees Fahrenheit. Cream butter and sugar. {If making a half batch, lightly scramble egg and pour just half of it into butter/sugar mixture.} Beat in egg, vanilla, and optional citrus juice and/or zest. Add flour and salt (about half at a time) and beat until well blended. Divide dough into two balls. Wrap in wax paper and flatten into 3/4-inch thick rounds. Refrigerate one hour or until firm. Alternately, shape the dough into two logs, refrigerate until firm, then slice 1/4-inch thick to bake.

Preheat oven to 325 degrees Fahrenheit. On a floured surface or between two sheets of wax paper, roll dough to 1/4-inch thick. Do not roll thinner or dough will be difficult to remove from cookie cutters. Cut out cookies. You may have to refrigerate scraps before re-rolling. Add sprinkles, non-pareils, etc. before baking or they won't stick without icing. Bake on ungreased cookie sheets until lightly colored, about 10 to 12 minutes. Cool on a rack before icing.

Eat Christmas Cookies, Season 3! A Food Blog(ga) Event

2009-11-17T11:09:00.001-08:00

The holiday season is officially here. This I know for sure, not because of the blustery weather -- it's in the high 70s -- but because stores are packed with singing Santas and silver tinsel, I counted seven Christmas commercials during the Sunday Night football game, and I just returned from the store where I executed an impulsive shopping trip of epic proportions. I blame it on the Christmas music that was playing.

Currently in my pantry, I have 10 pounds each of all-purpose flour, whole wheat flour, white sugar, and brown sugar. I've got fresh containers of baking soda, baking powder, cocoa powder, powdered buttermilk, and three cans of sweetened condensed milk. I've got every chip imaginable: semi-sweet, dark, milk, white, and peanut butter. Well, that is, except for cinnamon chips. I'm seriously starting to doubt their existence. Five-pound bags of nuts from pecans to cashews share a shelf with raisins, dates, apricots, cranberries, and candied ginger. My two-tier lazy Susan is weighted down with bottles of every flavor extract I could get my hands on, including coconut and maple walnut. Then there's molasses, peanut butter, maple syrup, and POM, just in case.

Oh, and I can't forget the decorations: confectioner's sugar, festive Christmas sprinkles, and jimmies (chocolate sprinkles for you non-Rhode Islanders). I even picked up a box of Santa Claus printed paper cups for fudge and truffles. And a box of candy canes. Not for baking, but for eating on the way home, since I was suffering from hypoglycemia after all that shopping.

Did I mention that I have an overwhelming desire to bake cookies? Dozens, even hundreds?

That's how I know the holiday season is officially here. Today I'm happy to announce Eat Christmas Cookies, Season 3! That's right. It's time to bake and swap your favorite Christmas cookies with us. Check out the amazing round-ups from Season 1 and Season 2, which include hundreds of spectacular Christmas cookies from around the world.

So start baking and send me any and all Christmas cookies; truffles, bark, and brownies count too. Just no pies, cakes, or muffins, please. Santa really prefers cookies.

Here's how you can participate:

Post about a Christmas cookie from today, November 17th through Sunday, December 20th at midnight PST. I will be posting your recipes as I receive them, so the earlier you send them in, the more likely someone else will see your recipe and try it for Christmas.

Within the post:

Please link to this page so others can participate.
Please link to the round-up page.
Santa would sure appreciate it if you'd include the cheerful Christmas Cookie Logo below. He might just leave extra goodies in your stocking, if you do. I'm just saying....

Email your entry to foodblogga [at] yahoo [dot] com, and put Christmas Cookies as the subject. In the e-mail please include:

Your preferred name
Where you live
Your blog’s name and URL
The URL of your entry
The name of the cookie
If you know how to re-size pictures, then please send along a 200 X 200 pixel pic of your cookies. If I don't see a re-sized pic attached, then I'll come get it at your blog.
Multiple entries are great, but please submit only new, current posts.

Don’t have a blog but would like to participate? No problem. Just email me your name, location, recipe, and brief description or story about the cookies. Please attach a 200 X 200 pixel picture to the email if you’d like it to accompany your recipe.

Like years past, there will be prizes, but Santa hasn't decided on them all yet. So stay tuned!

Questions? Comments? Cookies? Leave them below or Email me. Well, just leave the questions and the comments below. For the cookies, I'd recommend FedEx.

2009-11-16T21:00:00.000-08:00

Congratulations to Laura of Laura's Best Recipes!

She is the winner of the Quaker Oats "Awaken Your Senses" Challenge

and will receive $10,000 for her charity, Food For The Poor.

A Chocolate Stout Pudding Recipe for Adults Only

2009-11-12T18:56:00.000-08:00

Chocolate pudding. Is there a more quintessential kids' dessert? There's something about the cold, creamy texture and sweet, rich chocolate that invariably makes kids happy.

Why should something so deliciously comforting be just for kids? Adults need comfort too. After all, are kids worrying about their 401Ks tanking? The foreclosure crisis? The rising price of eggs? (Hey, eggs have gotten really expensive.)

As good as chocolate pudding is, it may not be enough to allay your concerns about your 401K. But beer will help with that. So I present today's cooking with beer recipe: Chocolate Stout Pudding. This adult-only chocolate stout pudding is dense, rich, and creamy. And, unlike a lot of desserts with beer, you can actually taste the Guinness stout in this pudding. It's subtle, but that distinctive smoky, chocolate-y flavor is detectable, and it's fabulous.

Chocolate Stout Pudding
Slightly adapted from an original on www.homebrewchef.com.
I just added more chocolate and changed the cooking method from a double boiler to a saucepan. I tried it both ways, but the pudding wouldn't thicken with the double-boiler method.

Makes 3-4 servings
Print recipe only here.

4 tablespoons cornstarch
2 pinches salt
1/3 cup white sugar
1/3 cup light brown sugar
1 cup whole milk
1 cup heavy cream
1 cup stout beer, such as Guinness or a chocolate stout
4 ounces (1/2 cup) semi-sweet chocolate chips (I used 6 ounces (3/4 cup))
1 teaspoon vanilla extract
freshly whipped cream and a dusting of cocoa powder, optional garnishes

1. In a medium saucepan over medium heat, combine cornstarch, salt, and sugars. Add milk and heavy cream. Using a rubber spatula, stir until the cornstarch and sugars are dissolved. Add the beer. Bring to a simmer, stirring frequently. Lower the heat. Continue stirring frequently until pudding begins to thicken, about 5 minutes. Remove pudding from heat for 2 minutes. Stir in the chocolate chips and vanilla extract and return to the stove top. Simmer for 2-3 minutes, or until thick, stirring several times. Remove from heat.

2. Pour pudding into 3-4 small dishes or 1 large one. Cover with Saran Wrap and refrigerate until chilled. If you'd like, top it with a dollop of freshly whipped cream and a dusting of cocoa powder.

For more recipes with beer, check out my Dill and Beer Quick Bread and Roasted Sweet Potatoes with Maple Smoked Bacon and Beer.

Here are more desserts from Food Blogga that will make you feel like a kid again:
Hello Dolly Cookie Bars The Best Ever Pineapple Upside Down Cake
Reese's Peanut Butter Cup and Chocolate Chunk Cookies
Pumpkin Pie Pudding with Candied Pecans and Freshly Whipped Cream

Here are more boozy chocolate desserts you might like:
Spicy and Stout Irish Ginger Cake with Spiced Cream recipe at B More Sweet
Chocolate Stout Cupcakes with Vanilla Cream Cheese Frosting recipe at Pinch My Salt
Chocolate, Whiskey, and Beer Cupcakes recipe at Smitten Kitchen
Chocolate Sout Cake with Bailey's Cream Cheese Frosting recipe by Closet Cooking

The Two Winners of Modern Spice Are....

2009-11-12T18:55:00.000-08:00

Congratulations to Ruthy and Maria!

You are the winners of last week's give-away.

Just email me your full names and addresses, and I'll mail you each

a copy of Monica Bhide's Modern Spice.

Cooking With Beer: A Rockin' Recipe for Roasted Sweet Potatoes with Maple Smoked Bacon and Beer

2009-11-10T19:23:00.000-08:00

The Food Blogga Getting Guys To Eat Vegetables Algorithm:
1. Don't tell them they're vegetables.
2. If #1 fails, then bread it and fry it.
3. If #2 fails, then add bacon.
4. If #3 fails, then add bacon and beer.
5. If #4 fails, then, well, #4 never fails, so don't worry about it.

I created this recipe for Roasted Sweet Potatoes with Maple Smoked Bacon and Beer in honor of San Diego Beer Week and used one of my favorite local San Diego beers called Arrogant Bastard Ale. (Is that the best beer name ever?) This dish rocks. It's sweet, salty, smoky, and tangy. It's great with beer buddies like pork and beef and goes really well with chicken sandwiches and salmon burgers.

So give it a try, and let me know how things work out for 'ya.

For more about San Diego Beer Week and cooking with beer, check out my last post, which includes a recipe for Dill and Beer Quick Bread, and my SDNN piece "Eight Great Events Brewing at San Diego Beer Week."

Roasted Sweet Potatoes with Maple Smoked Bacon and Beer
Serves 4 or 2 hungry guys
Print recipe only here.

2 large orange-fleshed sweet potatoes or Garnet yams
olive oil to brush on the flesh
6 strips maple smoked bacon
1 tablespoon butter
1 yellow onion, thinly sliced
2 teaspoons light brown sugar
2/3 cup beer, preferably dark ale
2 tablespoons maple syrup
freshly ground black pepper

1. Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil, for easy clean up. Wash potatoes and pat dry. Brush flesh with a little bit of olive oil. Place flesh side down on the prepared baking sheet.

2. In a large skillet over medium heat, add bacon. Cook, turning frequently, until browned and crisp, about 6-8 minutes. Transfer to a paper-toweled lined plate to drain. Cool completely. Chop finely, reserving one slice for garnish.

3. Once the potatoes are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh and set aside.

4. In a large skillet over medium-low heat, melt 1 tablespoon butter. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add beer and cook 2 minutes. Add maple syrup. Stir well and cook 3-4 minutes. Add roasted potatoes and bacon to skillet. Stir well. Season with freshly ground black pepper. Garnish with reserved bacon.

Here are more guy-friendly vegetable recipes from Food Blogga:
Roasted Asparagus with Breadcrumbs and Parmesan
Mediterranean Jacket Potatoes
Caramelized Plantains with Honey and Lime
Roasted Root Vegetables with Maple Sage Glaze
String Beans with Prosciutto, Pine Nuts, and Meyer Lemon

Here are more tasty sweet potato recipes:
Smoked Chile Scalloped Sweet Potatoes recipe at One For The Table
Roasted Sweet Potatoes with Lime Syrup and Chives recipe at Rookie Cookie
Roasted Sweet Potatoes and Red Onion recipe at The Passionate Cook
Sweet Potato Pancakes at Serious Eats

Celebrating San Diego Beer Week by Cooking with Beer!

2009-11-09T08:40:00.000-08:00

It's a great week to be in San Diego. Yesterday the Chargers beat the Giants in dramatic fashion; today is going to be sunny and 72; and all week long we're celebrating our first-ever San Diego Beer Week, which runs from Friday, November 6th through Sunday, November 15th.

You know San Diego for its pristine beaches and delicious fish tacos, but did you know we were recently named the country's top beer city, beating out the perennial favorite, Portland, OR? Yup. There are an amazing 33 San Diego breweries creating hand-crafted beers, and that's not including all the folks who brew their own at home.

So to celebrate our thriving craft beer community, there will be over 200 beer-centric events taking place across the county. From beer and chocolate pairings to meet-the-brewer events, there's something for everyone. So whether you live in San Diego or are just visiting between now and the 15th, check out San Diego Beer Week's schedule of events. You won't be disappointed.

As a San Diegan and a beer lover, I want to do my part. So this week I'll be sharing some recipes that feature beer. It won't be easy for me (or Jeff), but the blog must come first.

Today's recipe for Dill and Beer Quick Bread is adapted from an original posted on NPR's Kitchen Window, by personal chef and friend, Kevin Weeks, of the blog Seriously Good. Kevin also co-founded the blog A Year in Bread, so it's safe to say he knows a thing or two about making good bread. And trust me, this bread is seriously good and seriously easy. It tastes like rye bread but with more complexity thanks to the dill and beer. If you'd like less rye flavor and more dill, then just reduce the amount of caraway seeds and increase the dill. I indicated my slight adaptations in parentheses. As Kevin says, this bread is terrific for sopping up juices in stews, but it's also wonderful simply toasted with a smear of butter. Oh, and Jeff wants me to tell you that it makes one "kick-ass good breakfast sandwich" with eggs, cheddar, and bacon. So, there you have it.

Dill and Beer Quick Bread
Makes 1 loaf
Print recipe only here.

3 cups all-purpose flour (I used half ap and half whole wheat)
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar (my addition)
2 teaspoons mustard seeds
1 tablespoon caraway seeds
1/4 cup freshly chopped dill
1 (12 ounce) bottle porter beer

1. Preheat oven to 400 degrees F. Cook an 8X4 loaf pan with cooking spray.

2. In a large bowl stir together all ingredients and spoon into the pan. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes before removing from pan.

Here are more Food Blogga recipes that taste great with a cold beer:
Turkey Burger with Apples, Gruyere, and Sage Mayo
Pork Tenderloin Sandwich
Spinach, Nutmeg, and Ricotta Pie
Fennel Sausage and Rapini Pizza

Here are more great beer bread recipes to try:
Beyond Easy Dill and Cheddar Beer Bread recipe at Farmgirl Fare
Homemade Bubby Beer Bread recipe at Zesty Cook
Finnish Rye Beer Bread recipe at Green Gourmet Giraffe
Guinness Bread with Molasses recipe from Hank Shaw posted at Simply Recipes

Quaker's "Awaken Your Senses" Challenge Semi-Finalists

2009-11-09T06:22:00.000-08:00

Congratulations to Catherine Mc Cord of weelicious.com, Jen Yu of userealbutter.com, and Laura of laurasbestrecipes.com! They are semi-finalists in Quaker's "Awaken Your Senses Challenge."

Now you can help support three worthy food charities by casting your vote for your favorite Oatmeal Creation at www.youtube.com/quakertalk. At the end of the week the blogger with the most votes wins, and she will be able to award $10,000 to her favorite food charity! So what are you waiting for? Go ahead and vote!

And heartfelt thanks to all of you who voted for me.

Drop In and Decorate: Bake, Decorate, and Donate Cookies

2009-11-06T10:06:00.000-08:00

With the holidays approaching, many of us will be knee deep in flour, sugar, icing, and sprinkles making scores of holiday cookies. Of course, many of us make scores of cookies year-round because cookies just make us happy. Well if you're a cookie lover and love to make people happy, then you should know about Drop In & Decorate, a year-round, nonprofit organization, created by food writer and friend, Lydia Walshin of The Perfect Pantry.

Lydia founded Drop In & Decorate in 2002, and before the end of this year, the 10,000^th cookie will be decorated and donated . Here's how Drop In & Decorate works:

1. Bake some cookies.

2. Gather a group of family, friends, neighbors, co-workers, etc. to decorate them

3. Donate the cookies to a nonprofit agency serving basic human needs in your own community.

If you’d like to host your own Drop In & Decorate® event, Pillsbury and Wilton would like to help. Pillsbury has donated 50 VIP coupons, worth $3.00 each, off any Pillsbury product -- including sugar cookie mix, icing and flour -- to be distributed, first come, first served, while supply lasts, to anyone who plans to host a Drop In & Decorate event (max. 5 coupons per person). And Wilton will throw in a Comfort Grip cookie cutter, while supplies lasts. Write to lydia AT ninecooks DOT com for more information on how to get your free coupons and cookie cutters.

Now, let's bake some cookies!

Modern Spice Cookbook Review and a Cookbook Give-Away

2009-11-03T17:54:00.000-08:00

If you love Indian food but are intimated by authentic recipes with 20+ ingredients -- most you've never heard of -- then Monica Bhide's new cookbook Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen is for you.

Bhide's book presents authentic Indian flavors in refreshing, modern ways. She often blends traditional Eastern and Western flavors creating unique, contemporary Indian dishes that are sure to inspire. The recipes tend to be short and straight forward, many ideal for easy mid-week meals. There are several vegetarian options and many meat dishes could easily be made vegetarian. The 100+ recipes are divided into the following categories: chutneys and marinades; modern drinks; appetizers, snacks, and salads; vegetables, beans, and lentiles; poultry, meat, and eggs; fish and shellfsih; rice and breads; and desserts. For each recipe, Bhide gives cooking tips and/or serving suggestions, and she personalizes the book by including several engaging stories about her family life. By the book's end, Bhide feels like a friend.

Saffron-Cardamom Macaroons; I will post this recipe in the near future.

I highly recommend reading Bhide's introduction prior to starting in on the recipes. In the section "The Modern Spice Pantry, she provides an extensive list of Indian spices and ingredients, such as tandoori masala, paneer, tamarind paste, and fenugreek seeds. She defines them, explains how to store them, and where to buy them, including online sites. If you do this step first, it'll make the actually cooking a breeze. It also helps to read "Monica's Kitchen Rules," which address issues such as the best cookware for Indian cooking (nonstick) and ingredient substitutions (coriander seeds, for example, are not a good substitute for fresh coriander leaves).

As for photos, the few that are included are beautiful. My only regret is that there weren't more.

Here are the recipes I made and my thoughts about them:

Pomegranate Chutney is made from pureed pomegranate seeds seasoned simply with lemon juice, ginger, chaat masala, and light brown sugar. This colorful chutney takes minutes to make and is wonderfully versatile. The sweet-tart flavors pairs well with chicken, pork, and, my favorite, sauteed shrimp.

Green Beans Subzi consists of green beans (I used fresh) and potatoes sauteed with garlic, tomato, and spices, including cumin seeds, and turmeric. This dish is easy to prepare and makes green beans and potatoes a lot more exciting than usual. The flavors are bold without being overwhelming, which makes this an ideal side dish for chicken, fish, pork, or beef.

Monica's Tomato and Coconut Fish Curry: Bhide's recipe introduction enticed me to make this one. She writes, "I have been cooking [this] for as long as I can remember. It is a favorite with adults and kids alike. My dad once told me it was his favorite. I cannot tell you how happy I was, since he has such discerning tastes." I'm with Monica's dad on this one: this recipe was my favorite as well. Catfish stars in this dish and is elevated to something special. The fish is gently cooked in a tomato-coconut milk bath that is seasoned liberally with spices such as mustard seeds, curry leaves, ginger, and turmeric. It's a perfect mid-week meal, since it's inexpensive, fast, and easy. I served it atop brown basmati rice. Although Bhide says one pound of catfish fillets serves 4, Jeff and I nearly finished it all.

Saffron-Cardamom Macaroons: I'm a sucker for macaroons and baked goods laced with cardamom, so it didn't take me long to make these cookies. They were amazingly fragrant and very sweet. I think they'd make a lovely holiday gift since they're both unusual and travel well.

Modern Spice will definitely secure a spot on my cookbook shelf; in fact, I already have a few more recipes marked to try soon. I hope you'll be making some of Bhide's recipes as well.

Now for the exciting part! Two lucky Food Blogga readers will receive a complimentary copy of Monica Bhide's Modern Spice cookbook. Here's how to enter for your chance to win:

Just leave a comment below telling us about your favorite Indian dish. That's it. The deadline for entries is next Monday, November 9th, 11:50 pm PST. Winners will be selected randomly and announced on the 10th. Each winner must provide her or his full name and mailing address to receive the cookbook. Good luck!

Monica's Tomato and Coconut Fish Curry
Recipe from Modern Spice
Serves 4
Prep/Cook Time: 40 minutes

2 tablespoons vegetable oil
1 teaspoons black mustard seeds
10 fresh curry leaves
1 inch piece peeled fresh ginger, grated
3 garlic cloves, crushed
1 small green serrano chile, chopped
1 large tomato, chopped
1 teaspoon turmeric
1 teaspoon red chile powder
1/2 teaspoon salt
1 pound catfish fillets, cut into bite-sized pieces
1/2 of a 13.5 ounce can coconut milk (3/4 cup plus 2 tablespoons)

1. In a large skillet heat the olive over medium heat. When the oil begins to shimmer, add the mustard seeds. As soon as they crackle, add the curry leaves, ginger, garlic, and green chile. Saute for a few seconds to combine.

2. Add the tomato. Cook gently for 10-12 minutes, until the tomato is soft and the oil begins to leave the side of the mixture. You can add some water if the tomatoo begins to stick. I sometimes add a quarter-cup of water and cover the pan for 5-6 minutes. This helps cook the tomatoes faster. Then I uncover it and continue to cook until all the water evaporates.

3. Stir in the turmeric, chile powder, and salt. Cook for 1 minute.

4. Stir in the fish and cook 5 minutes.

5. Add the coconut milk. Let the mixture come to a boil, then lower the heat and simmer, stirring occasionally, until the fish is tender. Serve immediately.

********************
Monica Bhide was born in India and moved to the U.S. in 1991. She resides in Washington D.C. She is the author of The Everything Indian Cookbook and The Spice is Right and also writes a blog called A Life of Spice. Click here to view a short trailer about Bhide and Modern Spice narrated by the author.

Don't Like Oatmeal Cookies? Then Try My Oatmeal Everything Cookies Recipe.

2009-11-01T14:45:00.000-08:00

I love cooking for Jeff. He's open to trying new food. He's not fussy. And he likes virtually everything. That is, except Shepherd's pie (can't say I blame him); broccoli (unless it's made with bacon or prosciutto); and oatmeal cookies (that's just inexplicable). I mean, really, who doesn't like oatmeal cookies? Jeff. That is, until he tasted my Oatmeal Everything Cookies.

I'm not entirely sure why, but I wanted him to like oatmeal cookies, maybe as much as I do. To me, not liking oatmeal cookies is sad; it's like missing out on something special. So I was determined to make an oatmeal cookie that Jeff liked. Really, really liked.

Batch #1: Oatmeal, Raisin, and Apricot Cookies

Jeff bites into the cookie and frowns slightly.

Me: "What? You don't like them?"

Jeff: "Well, they're good but they don't taste like a cookie."

Me: "What do you mean they don't taste like a cookie?"

Jeff: "They taste too healthy."

Batch #2: Oatmeal, Chocolate Chip, and Walnut Cookies

Jeff bites into the cookie.

Jeff: "Mmmm.... You put chocolate in this batch. These are much better."

Me: "See, I told you you'd like oatmeal cookies."

Jeff: "But those were walnuts, huh? You know what would be even better? Pecans."

Batch #3: Oatmeal Everything Cookies

Jeff: "Another batch of oatmeal cookies? Wow! What's in them this time?"

Me: "Not walnuts."

He takes a bite, and smiles slowly, then pushes the rest of the cookie into his mouth.

Jeff: "These rock! Seriously, what's in them?"

Me: "Everything."

Jeff: "Hey, that's what you should call them. Oatmeal Everything Cookies."

Oatmeal Everything Cookies
Makes approximately 40 cookies.
Print recipe only here.

Feel free to substitute your favorite add-ins. After all, they are "oatmeal everything cookies."

3 cups rolled oats
1 cup all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup unsalted butter
1 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1/2 cup dried tart cherries
1/2 cup chocolate chips
1/2 cup flaked sweetened coconut
1/2 cup coarsely chopped pecans

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

2. In a large bowl, stir oats, flours, baking soda, salt. and cinnamon.

3. In a medium bowl, combine butter and sugars. Using an electric mixer on medium speed, beat until creamy. Add eggs and vanilla, and beat until just combined. Beat in the dry ingredients. Stir in the cherries, chocolate chips, coconut, and pecans.

4. Drop 1 heaping tablespoon of cookie dough 2 inches apart (as they will spread) on the parchment-lined baking sheets.

5. Bake cookies for 18 minutes, or until golden brown all over. Transfer to a rack to cool. Cool completely before storing and place in an air-tight container.

Here are more cookie recipes from Food Blogga you might enjoy:
Gingersnaps
Reese's Peanut Butter Cup and Chocolate Chunk Cookies
Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans
Chocolate Dipped Almond Biscotti

Here are more oatmeal cookies I'd like to try:
Carrot Oatmeal Cookies recipe at 101 Cookbooks
Apple Cranberry Oatmeal Cookies recipe at Dragon's Kitchen
Double Chocolate Oatmeal Cookies recipe at Passionate About Baking
Pumpkin Oatmeal Drop Cookies recipe at Kitchen Gadget Girl Cooks
Oatmeal, Browned Butter, Pecan Praline Cookies recipe at Cookie Madness

Here's a friendly reminder to please vote for my Quaker Oatmeal topping by Friday and help me win $10,000 for the charity, Action Against Hunger. Thank you so much to everyone who already voted.

Here's how to vote for me:

1. Go to www.youtube.com/quakertalk. Click on VOTE. Click on my video entitled "Cinnamon Comfort."

2. Click on the BIG GREEN THUMBS UP to cast your vote. Voting closes this Friday, November 6th.

3. Please tell your family and friends to vote too!

4. If you'd like, please spread the word on your blog, Twitter, and Facebook! I'm @foodblogga on Twitter.

5. Now, accept a BIG virtual HUG and THANK YOU from me!

A DeliciousTurkey Burger Recipe with Apples, Gruyere, and Sage Mayo That Changed My Life

2009-10-29T18:38:00.000-07:00

Do you regularly cook foods for people in your family that you yourself don't eat? I do. Turkey burgers.

I just don't get it. Jeff was raised on good old fashioned beef patties. Yet, given the choice today, he invariably chooses turkey over beef. I, in contrast, am a 100% grass-fed beef kind of gal. I prefer beef's tender texture and rich flavor. With the right beef, a burger is delicious even without condiments. (Not that I'm suggesting you do that.)

So when we have burgers, I usually make Jeff a turkey burger and me a hamburger. The last turkey burger I made for him, I topped with sauteed apples, Gruyere cheese, and sage mayo.

After the first bite, he said, "Oh, God, this is good."

I nodded, smiled, and took a big bite out of my hamburger. He took another bite. "Sue, seriously, you've gotta taste this turkey burger. It's awesome."

"But, I don't like turk--"

"Just one bite. Come on."

I took a small bite. It was a revelation! I liked it. I took a larger bite. I loved it! The warm, tart apples, sweet, salty Gruyere, and creamy sage mayo made this turkey burger seem, well, not like a turkey burger. I took a bigger bite.

"Um, how much of my turkey burger are you gonna eat, hon?" Jeff asked me.

I slid the plate with my hamburger towards him, smiled, and took another bite of his turkey burger.

Delicious Turkey Burger with Apples, Gruyere, and Sage Mayo
Makes 2 burgers.
Print recipe only here.

I highly recommend washing down these turkey burgers with a cold, strong beer, such as Guinness or a good Ocktoberfest.

Sage Mayo:
2 tablespoons mayo
2 teaspoons stone ground or spicy mustard
3-4 small sage leaves, minced

Burgers:
10-12 ounces lean ground turkey
a generous amount of salt and freshly ground black pepper
1 teaspoon Dijon mustard

4 teaspoons olive oil, divided
1/2 yellow onion, thinly sliced
1 small tart apple, thinly sliced, such as Granny Smith or Pink Lady
salt and freshly ground black pepper
2 ounces Gruyere cheese, thinly sliced
2 ciabatta rolls, or other rolls of your choice

1. In a small bowl, stir all ingredients for sage mayo; set aside.

2. Place turkey in a bowl. Season with several shakes of salt and black pepper. Mix in Dijon. Form two equal sized burgers. In a large skillet over medium-high heat, warm 2 teaspoons olive oil. Add burgers. Cook 3-4 minutes per side, until browned on the outside and cooked all the way through.

3. In a medium skillet over medium-high heat, warm remaining 2 teaspoons olive oil. Add onions. Saute 3 minutes, or until lightly browned. Add apples. Saute 3-5 minutes, or until lightly browned and tender. Season with salt and black pepper. Remove from heat.

4. Once burgers are almost done, top each with 1 ounce of cheese. To assemble burgers, spread half the sage mayo on the inside of a roll. Place burger on the bottom half of the roll, and top with half the onion-apple mixture. Close the sandwich. Repeat. Serve hot.

Here are more sandwich and burger recipes from Food Blogga you might enjoy:
Pork Tenderloin Sandwich
Italian Chicken Cutlet Sandwich with Broccoli Rabe (Rapini) and Provolone
Grilled Lamb Sandwich
The Southwest Hamburger

Now that I like them, here are more delicious turkey burger recipes I'd like to try:
Thai Peanut Turkey Burgers recipe at Cara's Cravings
Gena's Turkey Burgers recipe at Slashfood
Spicy Turkey Burger recipe at Blue Kitchen
Crunchy Taco Turkey Burger recipe at Hugging the Coast
Grilled Middle Eastern Turkey Burgers with Yogurt Sauce recipe at Kalyn's Kitchen
Turkey Burger Stuffed with Crispy Bacon and Caraway Havarti recipe at What We're Eating

For a Sexy Autumn Breakfast, Try This Recipe for Ricotta Hotcakes with Warm Spiced Apples and Maple Syrup

2009-10-27T18:57:00.000-07:00

This Halloween weekend is going to be all about the kids. Candy, jack 'o lanterns, trick or treating, and arguments about whether they'll wear their winter coats over or under their costumes. That is, unless you live in Southern California, Arizona, or Florida. You parents have no idea how easy you have it.

Well, today's post isn't about the kids. It's about the parents. Because come Sunday morning, you're going to need a respite from all things Halloween, including your sugar-hyped kids. So get up a little early while they're still sleeping, and make yourself a batch of these Ricotta Hotcakes with Warmed Spiced Apples and Maple. (This is also a good time to ransack their Halloween bags for a few of your favorite candies. Come on, you know you do.)

Sure hotcakes are similar to pancakes, but they're better. The creamy ricotta cheese and airy whipped egg whites renders them pillowy soft and tender. You could top them with anything you fancy, but what says autumn more deliciously than warm spiced apples and raisins drowned in maple syrup? Plus "ricotta hotcakes" sounds a whole lot sexier than pancakes, and since the kids will still be in bed, that's a very good thing.

Ricotta Hotcakes with Warmed Spiced Apples and Maple Syrup

Serves 4
Makes about 16 hotcakes
Print recipe only here.

Hotcakes:
1 cup all-purpose flour
1 teaspoon baking powder
salt
1 cup ricotta cheese
3/4 cup milk
4 eggs, separated
1 teaspoon pure vanilla extract
canola oil for griddle

Apples:
2 tablespoons butter
2 sweet, crisp apples, peeled and diced (such as Rome Beauty, Golden Delicious, or Honeycrisp)
1/4 cup raisins
1/4 cup coarsely chopped walnuts
1/2 teaspoon apple pie spice
1/2 cup pure maple syrup, plus extra for drizzling

1. In a medium bowl, whisk flour, baking powder, and salt.

2. In a large bowl, whisk ricotta cheese, milk, egg yolks, and vanilla extract. Add flour mixture and whisk just until combined.

3. In a clean, dry glass or metal bowl, beat egg whites with an electric mixer on high until foamy. Using a spatula, fold into the batter.

4. Pour a little bit of oil on a griddle over medium heat. Drop batter by 1/4 cupfuls onto the griddle. Cook for 1 minute, or until golden underneath. Flip and cook 30-60 more, or until golden. Repeat. Keep hotcakes on a covered warm plate or in a low oven (250 degrees F) until ready to serve.

5. To make the apples, melt butter in a medium skillet over medium-high heat. Add apples and cook for 5 minutes, or until golden and tender, but not mushy. Add remaining ingredients through 1/2 cup maple syrup. Stir well and cook 2 minutes, or until the syrup begins to bubble. Cool slightly. When ready to serve, ladle on top of hotcakes. Serve with maple syrup.

Please don't forget to vote for my Quaker Oatmeal topping and help me win $10,000 for the charity, Action Against Hunger.

Here's how to vote for me:

1. Go to www.youtube.com/quakertalk. Click on VOTE. Click on my video entitled "Cinnamon Comfort."

2. Click on the BIG GREEN THUMBS UP to cast your vote. Voting closes Friday, November 6th.

3. Please tell your family and friends to vote too!

4. If you'd like, please spread the word on your blog, Twitter, and Facebook! I'm @foodblogga on Twitter.

5. Now, accept a BIG virtual HUG and THANK YOU from me!

You might also enjoy these adult-friendly breakfasts from Food Blogga:
Breakfast Egg Sandwich with Avocado and Chipotle Mayo
Savory Chestnut Pancakes with Pancetta and Creme Fraiche
Fresh Fig, Ricotta, and Honey Breakfast Crostini
Savory Sausage and Fennel Galette

Here are more adult-friendly breakfasts you might enjoy:
Spiced Pear Galette recipe at My Diverse Kitchen
Pumpkin French Toast recipe at Panini Happy
Smoked Salmon Quiche recipe at One For The Table
Green Chile Huevos Rancheros recipe at The Way the Cookie Crumbles

PS- Meeta of What's For Lunch, Honey? just brought to my attention that my hotcakes would be ideal for her Monthly Mingle this month, which is brunch.

The Keene Pumpkin Festival 2009 and a Recipe for Pumpkin Bread Pudding with Maple and Pecans

2009-10-25T18:13:00.000-07:00

I love living in Southern California, except in the autumn. The weather's hot, there's no foliage, and the pumpkin population is pathetically small. That's why Jeff and I go home to New England every October. There's chilly weather, brilliant foliage, apple picking, cornstalks, scarecrows, and thousands of pumpkins to be seen and eaten.

This year there was pumpkin bread, pumpkin muffins, pumpkin cookies, and, one of my favorites: Pumpkin Bread Pudding with Maple and Pecans. More on the pudding (along with the recipe) in a minute. But first, let's talk pumpkins.

Pumpkin Bread Pudding with Maple and Pecans; recipe below.

Walk neighborhoods in New England in October, and you'll see scores of jack 'o lanterns smiling (or grimacing) at you. They're often propped atop a big bale of hay, accompanied by some tall cornstalks and a spooky black cat. There is one New England town, in particular, that reigns supreme when it comes to jack o' lanterns: Keene, NH. This was the first year I visited, and just the festival itself was worth the cross country trip.

In 1991 the first Keene Pumpkin Festival featured 600 pumpkins downtown. It was so warmly received that it became an annual event. Now it's a pilgrimage. This year the locals, along with tens of thousands of visitors, lit a record-breaking 29,762 jack 'o lanterns!

The entire festival, which consists of setting up and lighting pumpkins, and eating funnel cakes and doughboys, is more fun than you can imagine. Oh, and there is also a Dunkin' Donuts booth (which had a hundred people lined up this year waiting for a hot cawffee).

The night was magical for kids and adults alike. We plan on going again next year. I hope you do too!

You wouldn't find this jack 'o lantern in San Diego (or New York).

Anyone want a pumpkin M & M?

How about a squash-eyed pumpkin?

I can haz cheeseburger pumpkin.

When the sun sets, everyone helps light the pumpkins.

Kids (like my 9-year-old niece) LOVE to light pumpkins. She lit 52 of them!

My other niece is deciding which pumpkin to light. These things can't be rushed. After all, this is serious business for a 7-year-old.

Two hours later, and she's still lighting pumpkins.

My niece's favorite pumpkin of the night: a pretty, petite, pale yellow pumpkin with a flower in her hair.

Doesn't he just make you smile?

Yes, this pumpkin caused thousands of kids to loudly, "Oink! Oink!" as they passed by.

This pumpkin captivates viewers on his eerie, black perch.

If you want your children to look like this, then meet us at the Keene Pumpkin Festival next year.

Then go home and enjoy some warm Pumpkin Bread Pudding with Maple and Pecans. Serve it with hot cocoa for the kids and some spiked mulled apple cider for the adults. Trust me, everyone will be smiling, not just the pumpkins.

Pumpkin Bread Pudding with Maple and Pecans
Serves 12-14
Print recipe only here.

This dessert celebrates the flavors of autumn: Rich, moist bread pudding is laced with fragrant pumpkin pie spice and pure maple syrup while earthy pecans provide just the right crunch.

1 (16 ounce) stale French baguette, torn into 1-inch pieces
1 stick butter, melted
1 cup heavy cream
2 cups whole milk
3 large eggs
3/4 cup light brown sugar
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 1/4 cups canned pumpkin
1/2 cup pure maple syrup, plus extra for garnish
3/4 cup pecan halves
whipped cream, optional garnish

1. Preheat oven to 350 degrees F. You will need one ungreased 9 X 13 rectangular glass or ceramic baking dish.

2. Place bread in a large bowl. Pour melted butter over it, and toss.

3. In a large bowl, whisk cream, milk, eggs, sugar, salt, pumpkin pie spice, pumpkin, and maple syrup.

4. Place bread in the baking dish. Add pecans (saving a few to scatter on top). Pour pumpkin mixture over bread, and toss until well coated. Scatter remaining pecans over the top of the pudding. Bake for 25-30, or until the top is lightly browned and the custard is set.

Variations:
Toss in 1/2 cup raisins or dried cranberries.
Substitute walnuts or cooked chestnuts for pecans.
Add 3 tablespoons rum.
Drizzle with hot caramel.

Here are more pumpkin desserts you might like:
Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans recipe at Food Blogga
Old Fashioned Pumpkin Pie recipe at Simply Recipes
Pumpkin Coconut Muffins recipe at Sarah's Bella Cucina
Pumpkin Spice Cake recipe at Pinch My Salt
Pumpkin Pie Pudding with Candied Pecans and Whipped Cream recipe at Food Blogga

Please don't forget to vote on You Tube for my oatmeal topping in the Quaker Oatmeal challenge and help me win $10,000 for my charity, Action Against Hunger. Many thanks! More details here.

Please Vote for My Quaker Oatmeal Topping and Help Me Win $10,000 for My Charity, Action Against Hunger

2009-10-23T07:23:00.000-07:00

I've got exciting news to share! Quaker Instant Oatmeal has partnered with Good Bite to sponsor the "Awaken Your Senses" challenge. It's a challenge that asks twelve of the nation's top food bloggers (including yours truly) to share their favorite food memories, which have been translated by Good Bite's Chef Dave into new oatmeal toppings. The blogger whose topping gets the most votes will win $10,000 for her or his favorite charity!

Today the third round of videos are up, which includes my video entitled, "Cinnamon Comfort." This is where you come in. I need you to vote for me, well actually, for Action Against Hunger, the charity I'm representing. Action Against Hunger is an international network committed to saving the lives of severely malnourished children and their families. They provide clean drinking water and sustainable solutions to hunger as well as advocacy for those who need it most. They touch the lives of over 5 million people in over 40 countries every year. If I win the Quaker Oatmeal Challenge, then this amazing charity will win $10,000 to help them with their efforts.

Here's an example of their humanitarian programs: Procter and Gamble's Children's Safe Drinking Water Program has provided clean, safe drinking water to millions of malnourished children and their families.

CF-Cambodia, courtesy: J. Lapegue

Here's how to vote for me:

A Recipe for Jalapeno Cheddar Cornbread. What's Your Favorite Cornbread Recipe?

2009-10-20T19:37:00.000-07:00

I love Austin, Texas. The people are warm, the food is amazing, and the weather -- well, let's not talk about the weather. Let's stick with the people and the food. One morning while Jeff and I were eating breakfast at an Austin eatery, we started chatting with a lovely elderly couple next to us. The conversation quickly turned to food: we talked brisket, chili, Shiner bock (which they drink from the bottle), and cornbread. When I told the wife that I had never made corn bread in a skillet, she replied, in a dramatic affected Southern accent, "Well, dahlin', if it ain't made in a cast-iron skillet, then it ain't cornbread."

She shared how her skillet had been in her family for three generations and how she wouldn't dream of making cornbread in a regular metal pan or glass baking dish. I would have loved to share a sentimental tale about my family's cast-iron skillet and corn bread recipe, but the truth is, we don't have one. Sure, my mom made cornbread, but it usually came from a Jiffy box, and I wasn't gonna tell that to the Texan with the third generation cast-iron skillet.

Although cornbread is a Southern staple, it comes in numerous regional variations across the country. Some of the most memorable ones I've had include a New Mexican cornbread studded with fiery hatch chilies, a New Orleans cornbread laced with Cajun spices and Cheddar cheese, and a North Carolina cornbread made with buttermilk and bacon. My favorite, however, remains the one I ate when I was a kid in New England: dense, sweet cornbread toasted with butter and drizzled with honey.

There aren't too many people who don't love cornbread. It's easy, versatile, and satisfying. It's delicious on its own, dunked in a bowl of hot chili, or used as a mop for excess bbq sauce on your plate. It can be simple and plain or chock full of add-ins such as bacon, corn kernels, and peppers. There's a corn bread to suit just about any taste.

Since chilly weather is upon us, it's time for a substantial cornbread that pairs well with hearty chilis and stews, like my jalapeno cheddar cornbread. It's punctuated with crisp corn kernels, hot jalapenos, and creamy sharp Cheddar cheese. It was made in a 9 X 9 inch square baking dish, not a cast-iron skillet. Sure, I could go buy one, but to me, that's one of those things that should be passed down in a family. And since my grandmother and mother cared a lot more about making gravy and meatballs than cornbread, skillets didn't feature prominently in our house.

So, tell me, what's your favorite cornbread recipe?

Jalapeno Cheddar Cornbread
Makes 16 pieces
Print recipe only here.

1 cup all-purpose flour
1 cup yellow cornmeal, preferably coarsely ground
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup whole milk
1/4 cup canola oil
1 small jalapeno, finely chopped
1/2 cup corn kernels
1/2 cup sharp Cheddar cheese
1/4 cup fresh cilantro, finely chopped

1. Place rack in center of oven, and preheat to 425 degrees F. Coat a 9 X 9 inch square baking pan with cooking spray.

2. In a large bowl stir together flour, cornmeal, sugar, baking powder, and salt. Add eggs, milk, and oil. Beat with an electric mixer until just smooth, about 1 minute. Stir in jalapeno, corn, Cheddar, and cilantro.

3. Pour batter into the prepared pan. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

You might also like these recipes from Food Blogga:
Mom's Zucchini Bread (with pineapple and coconut!)
Sweet Corn and Honey Muffins
Persimmon and Date Bread

Here are more cornbread recipes I'd like to make:
Cornbread recipe at Homesick Texan
Bacon Cornbread recipe at House of Annie
Chipotle Cornbread recipe at Baking Bites
Cranberry Cornbread recipe at Closet Cooking
Tri-Colored Cornbread recipe at Mango and Tomato

Baking With Granny Smith Apples: A Recipe for Old-Fashioned Spiced Apple Streusel Muffins

2009-10-15T07:25:00.000-07:00

I'm back home in New England this week; I'm wearing my fleece, enjoying brilliant foliage, and subsisting on a diet of apples and goods baked with apples. Although you can't compare the year-round fresh produce in San Diego with the produce here, when it comes to apples, New England is indisputably #1. Although any apple can be shined on your sleeve and eaten as is, we usually divide them into eating and cooking apples: firm Cortlands for baking pies; soft MacIntosh for apple sauce; crisp Macouns for eating.

(Apples from Pomfret, Connecticut.)

Before I left San Diego, I used some Granny Smith apples I had to make these Old-Fashioned Spiced Apple Streusel Muffins. The sour tang of Granny Smiths contrasts deliciously with sweet raisins, brown sugar, and spices. The beauty of this Granny Smith recipe is that they taste like your grandmother's homey spiced apple streusel muffins but with a youthful jolt of tartness. Pair them with a latte for a San Diego treat, or go New England with a nice, hot cup 'a coffee.

Old-Fashioned Spiced Apple Streusel Muffins
Makes 12 regular size muffins.
Print recipe only here.

Streusel Topping:
1 tablespoon all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/3 cup finely chopped walnuts
1 tablespoon cold butter

Apples:
1 1/4 cups Granny Smith apples, peeled and chopped (about 2 small)
2 teaspoon lemon juice
2 teaspoons butter
1/4 teaspoon apple pie spice
1/4 cup coarsely chopped raisins

Muffins:
2 cups all-purpose flour
1 cup light brown sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon apple pie spice
5 tablespoons melted butter
1/2 cup low-fat buttermilk
2 large eggs
1 1/2 teaspoons pure vanilla extract

1. Place rack in center of oven and preheat to 375 degrees F. Line a 12-mold regular size muffin pan with paper muffins cups.

2. To make the streusel, combine flour, sugar, cinnamon, and walnuts. Cut cold butter into small pieces. Using your fingertips, rub butter into the mixture until a pebbly texture forms. Refrigerate while making the muffins.

3. For the apples: Put peeled apples in a small bowl, and douse with lemon juice. Toss to coat. In a medium skillet over medium high heat, melt 2 teaspoons butter. Add apples and sprinkle with 1/4 teaspoon apple pie spice. Add raisins. Cook for 3-5 minutes, or until apples are lightly browned and tender. Remove from heat.

4. For the muffins: Combine flour, sugar, baking powder, baking soda, salt, and 1 teaspoon apple pie spice in a large bowl and stir well.

5. In a separate bowl, combine melted butter, buttermilk, eggs, and vanilla extract; whisk well. Add to the flour mixture, stirring until just combined. Fold in the cooked apples.

6. Spoon the batter evenly into the into 12 muffin cups. Remove streusel from refrigerator, and sprinkle evenly over the top of the muffins. Bake for 18-20 minutes, or until the tops are golden brown and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

Here are more apple recipes from Food Blogga that you might enjoy:
Tuscan Torte di Mele (Apple Cake)
Apple, Fennel, and Celery Salad
Crunchy Veg Salad with Lemon-Tahini Dressing
Cranberry, Raisin, and Walnut Apple Sauce

Here are more apple muffin recipes you might enjoy:
Jumbo Fluffy Apple Walnut Muffins at Confabulation in the Kitchen
Apple Muffins with Maple Glaze at Recipe Girl
Pumpkin Apple Streusel Muffins at That's Not What the Recipe Says
Glazed Apple Oatmeal Cinnamon Muffins at Bleeding Espresso

Rigatoni with Walnut, Parsley, and Sun-Dried Tomato Pesto. And, Yes, It Is a Pesto.

2009-10-08T17:58:00.000-07:00

There once was a time when basil reigned supreme. A time when basil was ubiquitous in Italian dishes. A time when pesto always meant basil.

Not anymore.

Pesto is a Ligurian sauce made from mashed basil, garlic, parmesan, olive oil, and pine nuts. Though it has been enjoyed by Italians for centuries, it's a newborn to American cuisine. Sunset magazine was instrumental in introducing this sauce to Americans, when in 1946, it published a pesto recipe by Tuscan native, Angelo Pellegrini. It wasn't until the 1980's and early '90s that pesto became widely popular with chefs and home cooks, who could easily buy fresh basil at the market.

Maybe it was boredom with basil. Maybe it was creative genius by some chefs. Whatever it was, by the mid to late '90s new "pestos" made with herbs such as mint, parsley, and sage were popping up in restaurants and in cooking magazines. Now "pesto" would have to be qualified: mint pesto or sage pesto. Some people were thrilled. Others confused. Some indignant. Pesto purists (you know who you are) will argue that "pesto," refers to the Ligurian sauce made with basil. For them, all other "pestos" are imposters.

You can call me a swindler or a sell-out, but I say, if it's a sauce made with herbs, nuts, oil, and cheese, then it's a pesto. And I'm sticking to it. That is, unless Anthony Bourdain or Mark Bittman or Judith Jones emails me directly to say that I'm wrong. Then I'll change my mind. Maybe.

Rigatoni with Walnut, Parsley, and Sun-Dried Tomato Pesto
Serves 4-6
Print recipe only here.

The tiny pieces of rich olive oil-soaked sun-dried tomatoes and earthy walnuts make this a satisfyingly thick, knobby pesto that bursts with flavor.

1 cup fresh flat leaf parsley
1 cup walnut pieces
1/2 cup grated Parmesan cheese, plus extra for garnish
1 small garlic clove
3 tablespoons olive oil soaked sun-dried tomatoes
1 teaspoon lemon juice
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
5 tablespoons extra virgin olive oil, plus extra for garnish
1 tablespoon water, or more if needed

1 pound rigatoni

1. In a food processor, combine the parsley, walnuts, cheese, and garlic.* Process until the mixture is finely chopped. Add the sun-dried tomatoes, lemon juice, crushed red pepper flakes, salt, and pepper. With the machine running, gradually add the olive oil, then water in a steady stream, and process until smooth. (Add additional water or olive if necessary to achieve desired consistency.) Set aside.

*Note regarding garlic: If you don't prefer the pungency of raw garlic, then heat 1 teaspoon olive oil in a small skillet over low heat. Add garlic, and saute until slightly golden, 2-3 minutes. Then add to food processor.

2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta. Cook, stirring frequently, until al dente (tender but firm to the bite), about 10 minutes. Drain the pasta.

3. Place the pasta in a large warmed serving bowl. Top with pesto, and toss well. Garnish with grated cheese and a drizzle of extra virgin olive oil. Serve immediately.

You might also enjoy these pasta recipes from Food Blogga:
Creamy Goat Cheese and Beet Green Pasta
Quick Italian Tuna and Olive Pasta
Pasta with Lemony Broccoli, Walnuts, and Toasted Breadcrumbs

You might also like these pesto recipes:
Cilantro-Lime Pesto recipe at 5 Second Rule
Mint Pesto recipe at Savour Fare
Rosemary Pesto recipe at Real Epicurean
Rocket/Arugula Pesto recipe at Home Gourmets

Who Doesn't Love Betty Crocker's Cooky Book Recipe for Lemon Poppy Seed Cookies?

2009-10-06T19:13:00.000-07:00

Some flavor combinations never go out of style, like chocolate and peanut butter, cranberries and orange, and lemon and poppy seed. I grew up eating (and loving) my mom's lemon poppy seed muffins -- big, moist, hill-topped treats that were covered in sweet, tart lemon icing.

Walk into just about any bakery or coffee shop today, and chances are good that you'll find some kind of lemon-poppy seed baked good: muffin, scone, cake, or cookie. Maybe it's because they have old-fashioned charm, or maybe it's because they're appealing to just about everybody. Really. Have you ever heard of someone turning down a slice of lemon poppy seed cake?

You'll have a hard time turning down today's recipe for Lemon Poppy Drop Cookies with Poppy Seed Glaze. The recipe is slightly adapted from an original in the iconic 1963 Betty Crocker Cooky Book. I remember my mom making many recipes from the Betty Crocker Cooky Book, but I don't remember if lemon poppy drops were one of them. No doubt, after reading this post, she'll be making a batch. You might too. After all, have you ever heard of someone turning down a glazed lemon poppy seed cookie?

Lemon Poppy Drop Cookies with Poppy Seed Glaze
Makes about 2 dozen cookies.
Print recipe only here.
This recipe is slightly adapted from the original.

Cookies:
1 cup sugar
1 cup butter, softened
1 large egg
1 3/4 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
1/4 teaspoon salt
zest 1/2 lemon

Glaze:
1 1/2 cups confectioners' sugar
1 tablespoon milk
juice of 1 lemon (about 2-3 teaspoons)
zest of 1/2 lemon
1 teaspoon poppy seeds

1. Preheat oven to 375 degrees F.

2. For the cookies: In a large bowl, mix sugar, butter, and egg. Stir in remaining ingredients.

3. Drop dough in heaping tablespoonfuls about 2 inches apart onto an ungreased cookie sheet. Bake 10-12 minutes, or until the edges are golden brown. Transfer to a wire rack. Cool completely before glazing.

4. For the glaze: Whisk all ingredients in a small bowl until smooth. The glaze should cling to the back of a spoon. For easy clean up, place a sheet of parchment paper underneath the cookie rack before glazing cookies. Drizzle glaze over cookies. Allow to cool completely until the glaze hardens. Cookies can be stored in an air-tight container for up to a week.

You might also enjoy these recipes featuring citrus:
Orange Delight Cookies
Orange, Date, and Pecan Bread
Olive Oil Cake with Rosemary and Lemon
Italian Easter Rice Pie

Here are more light and lemony cookie recipes you might enjoy:

Lemonade Cookies at Food Blogga
Crispy Lemon Cookies at Kitchen Gadget Girl Cooks
Lemon Thyme Cornmeal Cookies at The Perfect Pantry
Lemon and Fleur de Sel Cookies at Chocolate and Zucchini
Buttermilk Cookies with Lemon Zest at Orangette

Remembering Nan and Her Recipe for Italian Chicken and Escarole Soup

2009-10-04T19:26:00.000-07:00

Fall has arrived in San Diego. This morning on our hike Jeff and I could see our breath in the blustery morning air. We loved it.

There's nothing like a chill October morning with a crisp blue sky to evoke feelings of nostalgia. Within minutes of our hike, our talk turned to missing New England and our autumn traditions, like apple picking, pumpkin carving, and decorating for Halloween.

One person in particular has been on our mind: my grandmother, Nan. I have written about Nan numerous times on this blog, and many of my regular readers feel as if they know her. Last October 5th, Nan turned one hundred years old. She had no idea of the significance of the day. But she did love her whipped cream covered chocolate cake with pink roses, so much so, that she ate two big slices. Watching her enjoy that cake was the best part of the day.

This past July, Nan passed away peacefully, with my mother by her side. Yes, she was fortunate to live to 100. Still, I miss her. We all do.

Next week Jeff and I are going back to Rhode Island. This morning on our hike, I instinctively said to him, "When are we going to visit Nan?" Then I realized, Wait a minute. We can't visit Nan. It's strange how that happens.

Feeling blue for Nan and for New England, I decided to make us something soul-soothing: Nan's Italian Chicken Soup with Escarole. What made her soup special was escarole -- a crisp, bitter type of endive that lends robust flavor. If you're wondering where the mini meatballs are, you won't find any here. Nan couldn't abide meatballs in chicken soup, and neither can I. That's all there is to it.

This recipe is based on Nan's soup, though it isn't her exact recipe. It couldn't possibly be -- she never used recipes. For her, it was always just "a little of this" and "a pinch of that." This won't taste exactly like Nan's -- no one's ever could -- but it will sooth your belly and your soul. The way only your grandmother's chicken soup can. Thanks, Nan.

Nan's Italian Chicken and Escarole Soup
Makes 8-10 servings
Print recipe only here.

2-2 1/2 pounds boneless, skinless chicken breast
4 tablespoons olive oil, divided
salt and freshly ground black pepper
1 yellow onion, diced
3 carrots, peeled and cut into 1/2-inch slices
4 celery stalks with leaves, cut into 1/4-inch slices
12 cups chicken stock or broth
1 head of escarole, chopped (about 5 cups)
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1/4 cup fresh flat leaf parsley, chopped
1/2 cup grated Reggiano-Parmigiano cheese, plus extra for garnish
2 cups cooked ditalini or other small pasta, optional*

1. Preheat oven to 350 degrees F. Line a large rimmed baking sheet with tinfoil (for easy clean-up). Drizzle 2 tablespoons olive oil over chicken. Sprinkle with several shakes of salt and pepper. Place in a single layer on the prepared baking sheet. Cook for 30 minutes. Remove, and cool slightly. Then using a fork, shred the chicken.

2. Meanwhile, in a large pot over medium heat, add remaining 2 tablespoons olive oil. Add onions, carrots, and celery, and saute 5-7 minutes, or until lightly browned. Add the cooked chicken and broth. Bring to a boil. Reduce to low. Add escarole, salt, crushed red pepper, parsley, and cheese. Cook for 20-25 minutes. Taste it, and adjust seasonings as needed. Add cooked pasta, if desired. Otherwise, serve hot, and garnish each serving with additional grated cheese.

*Nan would add the cooked pasta only just before serving so it wouldn't soak up all the broth. I do the same. I'd also highly recommend serving some crusty Italian bread with this soup. How are else are you going to sop up the broth at the bottom of the bowl?

Here are more posts featuring Nan and her recipes:
Nan's Italian Lentil Soup
Italian Asparagus, Mushroom, and Parmesan Frittata
Potato, Pepper, and Onion Frittata
The Best Ever Pineapple Upside Down Cake
Italian Ricotta Pie with Pineapple
Italian Pizzelle Cookies
Italian Pepper Biscuits
My NPR piece: Nan's Way: The Only Way to Make Easter Pies (includes an audio interview!)

Not One, But Two Fresh Fig Cake Recipes

2009-10-02T09:00:00.000-07:00

Brown turkey figs grown in San Diego County.

This past weekend at the BlogHer Conference, I was on a panel entitled, "The Meaning of Identity and The Value of Voice in a Crowded Foodblogging World." I shared the stage with three lovely and talented food bloggers: Dianne of Will Write For Food, Garrett of Vanilla Garlic, and Ree of Pioneer Woman,

When asked to identify "voice," we all agreed: Voice is an expression of you -- your personality, your beliefs, your attitudes, your quirks, etc. My post today is a perfect illustration of that.

Every time I get dressed to go out, I try on at least two, sometimes three different outfits. Even if the first outfit is ideal for the occasion, I feel compelled to try on at least one another. What if I don't like the way that dress looks when I put it on? What if I'm cold in a sleeveless top? What if? What if? What if?

Maybe it's a touch of OCD. Maybe it's because I'm a closet What Not To Wear addict. Maybe it's just because I'm indecisive. I don't know. I don't care. After 30- some- odd years, I've decided to just go with it. (Fortunately, Jeff has too.)

Apparently, I have the same problem with fresh fig cake recipes. I was all set to post on one fresh fig cake when I got this incurable itch to make another. What if it's sweeter? What if it's better with some fresh rosemary? What if? What if? What if?

So I tried on a second recipe. My verdict? There's both delicious (and stylish). That's the beauty of blogging. I don't have to choose. I can wear both.

Fresh fig cake #1: Dorie's Fig Cake For Fall.

Though both cakes are made with fresh figs, they're not at all like one another. The first, a fig and polenta cake, slightly adapted from Dorie Greenspan's Fig Cake for Fall recipe, is rustic and boozy. It's the kind of the cake that's ideal for sharing with good friends and good wine on a lazy weekend afternoon.

Fresh fig cake #2: My Fresh Fig, Walnut, and Rosemary Upside-Down Cake.

The second is my Fresh Fig, Walnut, and Rosemary Upside-Down Cake, which I adapted from my grandmother's famous pineapple upside-down cake recipe. I've got to tell you, I'm smitten with this cake. The lush, ripe figs become encased in a buttery brown sugar crust, while the savory rosemary and tangy lemon balance the cake's sweetness perfectly.

I won't tell you which fresh fig cake you should make because that would be presumptuous. So, I'll tell you this instead: Make both. OK, so maybe that is presumptuous, but it's better than saying, "I couldn't make up my mind."

Fresh Fig, Walnut, and Rosemary Upside-Down Cake
Makes 8 servings
Print recipe only here.

1/2 cup butter (8 tablespoons)
1 cup brown sugar
10 fresh, ripe figs of your choice, tips removed, halved
2 teaspoons fresh rosemary, finely chopped, divided
2-3 tablespoons walnut pieces, or as many as needed
1 cup flour, sifted*
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated
1 cup granulated sugar
4 tablespoons lemon juice
zest of 2 lemons
1 teaspoon pure vanilla extract

1. Position a rack in the center of the oven, and preheat to 350 degrees F.

2. Add butter to a 9-inch-round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add figs, flesh side down, and sprinkle with 1 teaspoon of the rosemary. Fill in the nooks and crannies with walnut pieces.

3. In a medium bowl, combine sifted flour, baking powder and salt, and stir.

4. Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.

5. In a separate bowl, beat egg yolks with sugar at medium speed until creamy. Add lemon juice, zest, vanilla extract, and remaining 1 teaspoon rosemary, and beat well. Add the flour mixture to the creamed mixture, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula.

6. Bake for 40 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate. Serve warm or at room temperature.

*Note: Sifting the flour creates a lighter cake.

Don't forget to drizzle each slice of Dorie's fig cake with some spiced wine sauce.

Dorie Greenspan's A Fig Cake for Fall
Makes 8-10 servings
Print recipe only here.

This is Dorie Greenspan's recipe for A Fig Cake for Fall from her book, Baking: From My Home to Yours. Since I adapted it ever so slightly, I merely added the changes in parentheses where applicable.

3/4 cup ruby port (I used Muscato)
1 cup honey, divided
2 thin slices lemon
1/4 teaspoon cinnamon (my addition)
16-20 fresh figs, stemmed and halved (I used Calimyrna)
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal, preferably medium grind
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
grated zest 1/2 lemon (I used 1 whole lemon)
1 1/2 sticks (12 tablespoons) unsalted butter, cut into 6 pieces, at room temperature
3 large eggs, preferably at room temperature
1 teaspoon pure vanilla extract

1. Stir the port and 1/2 cup honey together in small saucepan. Add lemon slices and bring to a boil over medium heat. Lower the heat. Add figs, cover, and cook 4-6 minutes, or until figs are soft but not falling apart. Using a slotted spoon, transfer figs to a bowl. Raise the heat to medium and cook the liquid for 15 minutes, or until slightly thickened; the syrup should coat a metal spoon. Remove from heat and let cool.

2. Place a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch springform pan. Line the bottom with parchment paper and butter the paper. Dust the inside of the pan with flour, tapping out the excess. Put the pan on a baking sheet lined with parchment.

3. Whisk flour, cornmeal, baking powder, and salt.

4. In a separate bowl, add sugar and lemon zest; rub together with your fingertips until the sugar is moist. Add butter. Using a hand mixer, beat the butter and sugar at medium speed until creamy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Pour in remaining 1/2 cup honey, and the vanilla extract; beat for 2 minutes. Reduce mixer speed to low, add dry ingredients, and mix until just incorporated. The batter will be fairly thick. Scrape the batter into the prepared pan and jiggle the pan from side to side to even out the batter. Scatter poached figs over the top.

5. Bake for 55-60 minutes, or until the cake is puffed and golden brown and a knife inserted into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before running a blunt knife around the edges and releasing the sides of the pan. Cool the cake slightly before serving. Serve warm or at room temperature. Drizzle slices with wine sauce.

Here are more delicious fig dessert recipes you might enjoy:
Dessert Risotto with Wine Poached Figs recipe at Food Blogga
Fresh Fig Tart recipe at Macheesmo
Gingered Flavored Fig Tartlets recipe at La Tartine Gourmande
Fresh Fig Sorbet recipe at Ms. Adventures in Italy

Sexy California Figs: A Recipe for Fresh Fig, Ricotta, and Honey Breakfast Crostini

2009-09-28T19:56:00.000-07:00

A ripe Calimyrna fig grown in San Diego County.

You might think that these figs are the product of a Photoshop trick I learned at the BlogHer Conference this weekend. Nope. These photos, however sexy, are all natural -- the glistening flesh you see is what makes a fresh fig so luscious (and so perishable).

A ripe fig is a sensual fruit: its soft, delicate skin often splits with ripeness, emitting a fruity perfume and sweet, honeyed nectar.

Fresh fig season is heart-breakingly short (from August through October). That's why I buy a basket or two every weekend at my farmers' market. Though delicious eaten out-of-hand, fresh figs are a lovely addition to salads, sandwiches, pastas, breads, and, of course, desserts.

Brown turkey figs grown in San Diego County.

Fresh figs are not featured frequently enough in breakfast recipes, so today I'm sharing my recipe for Fresh Fig, Ricotta, and Honey Breakfast Crostini. The beauty of these breakfast crostini is that they're wonderfully easy to make, yet make breakfast seem, well, sexy. Try one on, and see what your partner thinks.

Fresh Fig, Ricotta, and Honey Breakfast Crostini
This isn't so much a detailed recipe as it is a guide. Adjust amounts to suit your taste.
Makes 10-12 slices
Print recipe only here.

1 large loaf crusty bread, such as French country or ciabatta (cut into 10-12 slices)
1 (8-ounce) container fresh whole milk ricotta cheese
8-12 medium fresh figs, any variety, stemmed and sliced
1/2 cup dry roasted, unsalted pistachios
the zest of 1 large lemon
1 small bottle quality honey

1. Preheat broiler. Place bread slices in a single layer on a large baking sheet. Broil for 3 minutes, or until lightly toasted and golden brown.

2. Spread 1-2 tablespoons ricotta cheese on a toasted bread slice. Top with 6-7 fresh fig slices, a few pistachios and some lemon zest. Drizzle with desired amount of honey. Repeat with remaining slices. Serve immediately.

You might enjoy more of my fresh fig recipes:
Dessert Risotto with Wine-Poached Figs
Fresh Fig and Fennel Pizza
Fresh Fig, Arugula, and Mascarpone Bruschetta

These fabulous fig recipes would also brighten any breakfast:
Quick Refrigerator Fig Jam recipe at A Mingling of Tastes
Ricotta Pancakes with Figs recipe at Serious Eats
Fresh Fig and Rose Smoothie recipe at Chocolate and Zucchini
Fresh Fig Muffin recipe at Lulu at Home
Fig Financiers recipe at Novice Baker
Learn more about California figs at the California Fresh Fig Growers Association

Announcing Quaker's Awaken Your Senses Oatmeal Challenge

2009-09-25T16:35:00.000-07:00

Quaker Instant Oatmeal has partnered with Good Bite to sponsor the "Awaken Your Senses" challenge. What is that, you ask? It's a challenge that asks twelve food bloggers (including yours truly) to share their favorite food memories, which have been translated by Good Bite's Chef Dave into a new oatmeal topping.

Now we need YOUR HELP! Please go to YouTube to vote for your favorite blogger-inspired oatmeal creation and help that person win $10,000 toward a deserving charity!

My video will be up in a couple of weeks, so I'll be telling you more about it soon!

Who Has Time to Do Preserving? I've Gotta Pack.

2009-09-23T13:30:00.000-07:00

An oversized red bell pepper from the La Jolla Farmers Market.

This post was going to be about the joys of preserving late summer's produce for winter, especially red bell peppers. I had planned on extolling the virtues of making your own roasted peppers -- tastier, healthier, cheaper -- rather than buying them. That's not gonna happen.

In less than 20 hours, I'll be on a plane to San Fransisco for the BlogHer Food '09 Conference, where I'll be on the panel, The Meaning of Identity and The Value of Voice in a Crowded Food Blogging World, with Ree Drummond, Garrett McCord and Dianne Jacob. And before I leave, I have a few things to do, including:

Finish a chapter in my upcoming book.
Edit an upcoming piece for SDNN.com about a local farmers market.
Pack for the trip.
Freak out that I have NOTHING to wear for the trip and debate going shopping. Again.
Conduct an interview about how to cook tri-tip BBQ.
Try not to get sucked into the abyss, otherwise known as Twitter.
Make a batch of biscotti that I promised to a friend. What was I thinking?
Have a mini-meltdown that I'll never get all of these things done in time and blame it on Twitter.
Throw a half dozen protein bars in my carry on, so I can virtuously deny those peanut butter crackers and chocolate chip cookies the flights attendants will heave upon me.
Call Jeff and complain that I have NOTHING to wear this weekend.
Drink coffee. How else am I gonna get all this stuff done?
Hope that my Good Bite video for Quaker Oats is all set cause I had a good hair day when I taped it.
Watch the latest episode of Mad Men with Jeff tonight while sipping a gin and tonic with extra lime, because, after a day like this, I've earned it.
Lie in bed unable to fall asleep because I'm still fretting about having NOTHING to wear this weekend.
Wonder if they sell any good cocktail dresses in the San Diego airport.

Oh, and you should definitely make this soup. You'll love it.

Fennel Spiked Roasted Red Bell Pepper Soup
Makes 4 servings
Print recipe only here.

1 large yellow onion, cut into chunks
2 teaspoons olive oil
1 teaspoon coriander seeds
2 teaspoons fennel seeds, reserving a few for garnish
6 large roasted red bell peppers, diced
1 cup low-sodium vegetable broth
1 (28-oz) can diced or crushed tomatoes with juices
1 teaspoon crushed red pepper flakes
a generous sprinkling of salt
extra virgin olive oil for drizzling

1. In a large pot over medium-high heat, warm olive oil. Add onions, and cook for 5-7 minutes, or until lightly browned.

2. Meanwhile, in a small skillet over medium heat, add coriander and fennel seeds. Toast until aromatic, 1-2 minutes. Remove from heat.

3. Add diced roasted peppers to the onions and stir. Add broth and tomatoes, and bring to a boil. Lower to a simmer. Add crushed red pepper flakes, toasted coriander and fennel seeds, and salt. Stir well. Cook for 8-10 minutes. Turn off heat and cool for 5-10 minutes.

4. Puree soup in two batches until smooth, and return to the pot over medium-low until thoroughly heated. Taste it; adjust seasonings accordingly. If desired, add more broth for a soupier consistency. Garnish each serving with some toasted fennel seeds and a drizzle of extra virgin olive oil.

Here's how to make roasted red peppers. Of course, for a quicker version, you can substitute jarred roasted peppers.

Preheat a grill to high. Place peppers on the grill, rotating several times, until fully blackened (about 20 minutes).
Place grilled peppers inside a paper bag and close the top tightly. Place the bag inside a large bowl (to catch any juices that spill out), for about 10 minutes. The steam will help the skins peel off more easily.
Remove one pepper at a time. Place on a cutting board, and split open. Remove the stem and the seeds.
Using a piece of paper towel, rub the skins off. If you have trouble removing them, then steam them a bit longer; otherwise, they should come off easily.

Note: If you don't have a grill, then you can roast or broil the peppers in the oven. You can even place them directly on the burner of a gas stove. Click here for more about roasting red peppers.

You might also like my:
Grilled Eggplant with Roasted Red Pepper Tapenade
Creamy Corn and Zucchini Soup
Healthy Chili
Red Lentil Mulligatawny with Apple-Celery Salsa

You might also like these red pepper soups:
Roasted Red Pepper, Lentil & Spinach Soup at Albion Cooks
Pepper Soup at eCurry
Quick and Easy Roasted Bell Pepper Soup at Farmgirl Fare