Herbed Potato-Leek Soup

If you following many food blogs, you're sure to hear bloggers talking about the wonderful friends they've made through the blogging community.  You won't hear any differently here.  I can honestly say some of my best friends are my fellow food bloggers.  And today, one of my friends is hurting.  She's suffered a loss she never should've suffered.  An unexpected loss.  One that turned her world upside down.  It isn't fair.

I want to give her a hug and tell her everything will be okay, but I'm not close enough to hug her and I can't tell her everything will be okay.  How do you tell someone something like that when a life-long constant is gone?  How?

If you're like me, you cook.  You put a big pot of something on the stove and let it simmer away until it feels right.  You bring the only bit of comfort you can through belly-warming food made with love.  You hope it's a small consolation at an otherwise topsy-turvy time.

So, my friend, this is for you.  It's made with care and love and thoughts of peace and healing.  I hope it helps.

Herbed Potato-Leek Soup

adapted from epicurious

Ingredients:

3 lbs. russet potatoes, peeled, cut into 1-in. pieces

9-10 c. low-sodium chicken or vegetable broth

3 large leeks (white and pale green parts only), chopped

1 1/2 c. half and half cream

1/4 c. minced fresh chives or green onion tops

2 TBSP minced fresh basil or 2 tsp. dried, crumbled

1-2 TBSP minced fresh dill or 1-1 1/2 tsp. dried dillweed

1/2 tsp. garlic powder

1 tsp. salt, plus more to taste

fresh black pepper, to taste

hot pepper sauce, to taste

chopped fresh chives, green onion tops, or dill sprigs, to garnish

Directions:

1.  Bring first 10 ingredients to boil in heavy large pot or Dutch oven over high heat. Boil 15 minutes.

2.  Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 30 minutes.  

3.  Using an immersion blender, puree soup to desired consistency.  Alternately, carefully puree soup in a blender 2 c. at a time.  Season with additional salt, pepper, and hot pepper sauce.

4.  Ladle soup into bowls. Garnish, if desired, and serve with love. 

one year ago: Mesa Grill's pumpkin soup and balsamic-pomegranate roasted Brussels sprouts

Skillet Corn Bread with Figs, Feta, and Rosemary

Oh my goodness.  It's tomorrow.  Thanksgiving is tomorrow.  While I'm still wondering how the holidays are already here, I'm so excited--excited for another round of the best time of the year and excited for my first holiday season with my husband.  With so much to be thankful for, I'm certain the season will be magical.

While I'll be missing my family this Thanksgiving, I've very much looking forward to being with M's family.  His mother, a wonderful cook, has offered me the position of Thanksgiving sous chef.  I'm thankful for the offer because one of the things I love most about Thanksgiving is spending so much time in the kitchen with my mom.  Helping M's mom will help me still feel the holiday traditions I'm used to.  Plus I'm hoping I might be able to get a few of the recipes M raves about.

I hope you are all with home with family or will at least be on your way shortly.  I hope you're looking forward to a heartfelt and delicious holiday.  Most of you probably already have your menus set.  If you don't, this cornbread would make a great addition.  The base is nicely between soft and fluffy and crumbly.  The figs, feta, and rosemary make it much more than your typical cornbread.  If you don't have room for it on your Thanksgiving table, consider it as a way to liven up all.that.leftover.turkey.

From the bottom of my heart, readers, happy Thanksgiving.  I hope you are as blessed as I consider myself to be.

Skillet Cornbread with Figs, Feta, and Rosemary

from Food & Wine, November 2011

Ingredients:

1 1/2 c. yellow tone-ground cornmeal

3/4 c. all-purpose flour

2 TBSP sugar

1 TBSP baking powder

2 tsp. chopped fresh rosemary 

1 tsp. Kosher salt

1 c. plus 2 TBSP buttermilk

2 large eggs

8 small plump Black Mission figs, cut into 1/2-in. pieces

1/2 c. crumbled feta cheese

3 TBSP unsalted butter, melted

1 TBSP vegetable oil

Directions:

1.  Preheat oven to 425 degrees F.  Heat a 9 or 10-in. cast iron skillet in the oven for ten minutes.  (If you don't have a skillet, a stoneware baking pan will work.)

2.  In a large bowl, whisk together cornmeal, four, sugar, baking powder, rosemary, and salt.  In a separate medium bowl, whisk the buttermilk with the eggs.  Pour wet ingredients over the dry and mix gently.  With a spatula, fold in figs, feta, and melted butter.

3.  Remove skillet from oven.  Add oil and swirl to coat the bottom and halfway up the sides of the pan.

4.  Scrape batter into skillet and lightly smooth the top.  Bake about 20 minutes, until bread springs back when lightly pressed in the center.  Invert cornbread on to a rack and let cool 10 minutes.  Turn right side up then cut into wedges and serve.

one year ago: cranberry turtle bars

two years ago: easy chicken noodle soup and ginger pear walnut bread

three years ago: The two desserts I always bring to Thanksgiving--pear pie with maple and ginger and pumpkin cheesecake with gingersnap crust and bourbon-sour cream topping.

Tried and True Desserts for Your Thanksgiving Table

I know today is supposed to be Meatless Monday, and I suppose technically it still is.  None of these delicious baked goods contains meat.  Can we agree to let this one slide?

Thanksgiving is this week (where did the time go?) and I know we're all looking forward to spending time with family, sharing stories of what we're thankful for, and enjoying a delicious meal.  If you're like me, you love the meal a whole lot, but it's Thanksgiving dessert that really gets you excited.  If you're nodding in agreement right now, I bet you have your favorite dessert--the one your entire family knows they'd better give you a big piece of.  Maybe you like trying new and different things each year.

If you do, visit my post from last year, Desserts to Be Thankful For.  I've got ten of my best Thanksgiving desserts featured, including my pear pie with maple and ginger, pumpkin chai blondies with spiced cream cheese frosting, and, of course, the pumpkin cheesecake with bourbon-sour cream topping and gingersnap crust my family requests every year.

This year, I'm adding three new treats.  My pumpkin spice pull-apart bread with bourbon glaze would be a great addition to the Thanksgiving spread.  For a family that eats a bit later in the day, it'd be a wonderful treat to snack on around brunch time.  To liven up the table, make up a batch of cranberry turtle bars.  Not only are they delicious, but the cranberry caramel has the most gorgeous ruby tone I've ever seen in a dessert.  Looking for a dessert that brings a touch of elegance and whimsy to the dessert buffet?  How about my cranberry chai cupcakes?  Warm, sweet, and studded with sparkling sugared cranberries, they are sure to please and impress.

Reader, I wish you all the most wonderful of Thanksgivings.  I'll be making an extra effort to take note of all I have to be thankful for.  I truly am a blessed woman.

Fried Herbed Almonds

It's been baby shower central for me lately and I have to say I love it.  I had such a great time hosting Amy's virtual shower Tuesday.  But not all the baby showerness has been virtual for me.  Last weekend, I had the joy and privilege of serving as one of the hostesses of my dear friend Julie's shower.  I cooked some of the food and had a great time being able to share my passion with some of my favorite people.

Julie and I met at the beginning of our freshmen year of college at American University.  It didn't take long for us to bond and become incredibly close.  We are so lucky to have met such an AMAZING group of young women in college.  We call ourselves The Divas.  Appropriate, no?

We've been through thick and thin together.  Julie and I have shared our highest highs and our lowest lows together.  When she got engaged, she called me and we shared what we now refer to as "the supersonic scream heard round the world" through the phone.  When things got rough, we cried together.  When my sister passed away, Julie and my amazing friends sent the most stunning bouquet of flowers.  When I got engaged, she returned the supersonic scream.  And let me tell you, readers, the supersonic scream mixed with tears of joy when Jules called to tell me she had finally gotten the present she really wanted, just in time for her birthday. 

 All these lovely ladies are American University alumni.  (Once an eagle, always an eagle!)  Anna, sitting front left, is carrying a little one, as well.  She's due next week!

Jules, you and your husband (who has put up with a lot of crap from the Divas over the years) are going to be the most amazing parents.  Your sweet baby boy is going to have a wonderful life filled with love, laughter, and fun.  

Fried Herbed Almonds

seen on Cook Like a Champion

originally from Martha Stewart

Ingredients:

2 tablespoons extra-virgin olive oil
2 cups whole blanched almonds
2 tablespoons fresh thyme
Coarse salt and freshly ground pepper

Directions:

1.  Heat oil in a large skillet over medium heat. Add almonds and cook, stirring occasionally, until fragrant and light golden, 10-12 minutes. Stir in thyme and remove from heat. 

2.  Add salt and pepper to taste, then pour onto a rimmed baking sheet to cool completely. Once cool, store in an airtight container for up to two weeks. 

one year ago: slow cooker cranberry-orange pork roast

two years ago: pumpkin cookies two ways

three years ago: lemon-glazed spiced persimmon cake

Amy's Buttermilk Cupcakes with Pomegranate-Cream Cheese Frosting

As promised, here is the recipe for the cupcakes I made for Amy's all-sweets baby shower yesterday.  I had such a great time putting it together and I was so glad to see so many of our blogging friends come out to show their love for Amy!

Amy is expecting a sweet baby girl in January, so I knew whatever I made had to be pink.  My first thought was raspberry but I couldn't settle on a recipe.  I searched cranberry treats, but nothing seemed quite right.  Finally, I remembered the bottle of pomegranate juice and carton of buttermilk in my fridge and everything came together.  A strange way to settle on a special occasion recipe, I know, but it worked.  These cupcakes were light and fluffy and the cream cheese frosting had just enough pomegranate flavor and color.  I only wish I could give Amy one in person!

Buttermilk Cupcakes with Pomegranate-Cream Cheese Frosting

cake recipe from epicurious

frosting recipe an "Apple a Day" original

Ingredients:

For the cake:

4 c. cake flour (not self-rising)

2 tsp. baking powder

2 tsp. baking soda

1 1/2 tsp. salt

2 sticks (1 c.) unsalted butter, softened

2 c. sugar

2 tsp. vanilla

4 large eggs

2 c. well-shaken buttermilk

 

For the frosting:

12 oz. cream cheese, softened

12 oz. unsalted butter, softened

1/3 c. pomegranate juice
3 - 3 1/2  c. confectioners' sugar

Directions:

1.  To make the cupcakes, preheat oven to 350 degrees F.  Place paper liners in approximately 30 wells of a muffin tin. 

2.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the  butter and sugar until light and fluffy.  Beat in vanilla.  Add eggs 1 at a time, beating well after each addition.

 

3.  Reduce mixer to low and add flour mixture and buttermilk in 3 batches, beginning and ending with flour mixture, beating until just combined after each addition.

4.  Divide batter among muffin cups taking care to fill no more than 2/3 full.  (Batter will rise quite a bit and will make quite a mess if it overflows.) Bake in upper and lower thirds of oven, switching position of muffin trays halfway through baking, about 22 minutes, or until golden and a tester comes out clean.  Cool cupcakes on racks 5 minutes and remove cupcakes from cups.  

5.  Meanwhile,  place pomegranate juice in a small saucepan and boil over medium-high heat until reduced to 3 TBSP, approximately 10 minutes.

6.  When pomegranate juice is cooled, beat cream cheese and butter in a stand mixer fitted with a paddle attachment until creamy, about 3 minutes.  Add in reduced pomegranate juice and beat until just combined.  Add confectioners' sugar, one cup at a time, until frosting reaches desired consistency.  Frost cupcakes when cooled.  Will keep in an airtight container in the refrigerator up to 3 days.

one year ago: pumpkin-orange waffles with sweet orange butter

two years ago: my favorite way to make pesto

three years ago: pumpkin-pecan ebelskivers

A Sweet Shower for Amy

Oh readers, I've been waiting and waiting for today to come!  Now it's finally here--Amy's baby shower!  That's right, readers, the same Amy, author of Sing for Your Supper, who threw me a beautiful wedding shower earlier this year.  I am beyond excited to be able to return the favor.  In fact, I e-mailed Amy to ask if I could be the hostess of her virtual shower as soon as she announced her pregnancy.

Amy and I met on a cooking board a few years back and have been friends ever since.  She is a complete and total sweetheart and she and her husband are just bound to be wonderful parents.  They are anxiously awaiting the arrival of their sweet baby girl, so I rounded up a great group of blogging friends to celebrate with an all sweets shower.  Just look at all these wonderful treats!

Amy has a roundup on her blog, too.  Click here to check it out and to see an extra little bit of information about her sweet baby girl!

 Branny of Branny Boils Over is setting the tone for a fabulous fall shower with gingerbread and pumpkin ice cream sandwiches.  I guess one up side to this being a virtual shower is that none of us will get hurt fighting over these!

Jen, also known as the Beantown Baker, just loves cranberry.  Amy loves anything and everything that reminds her of the holidays, so I know these cranberry turtle bars will put her in an even more festive mood than she probably already is! 

Jessica, the Novice Chef, made triple chocolate malt cookies.  Cookies are such a perfect treat for showers because you can pick one up and carry it around while socialize.  With three types of chocolate, I'll have to exercise some serious willpower around these little guys!

Next up is Nikki.  If you read her blog, Pennies on a Platter, you know just how thoughtful she is.  For Amy's shower, she kept Amy's life as a singer and voice teacher in mind by making hummingbird cupcakes with pineapple flowers.

Courtney of Cook Like a Champion also took inspiration from Amy's work as an opera singer with this gorgeous opera cake--an almond sponge cake moistened with espresso syrup then filled with layers of espresso buttercream and chocolate ganache.  Isn't it just stunning? 

Suzanne of Kokocooks shares Amy's passion and knowledge of music.  She and Amy share a love of Mozart.  I know Suzanne hit all the right notes (I couldn't resist) with these Mozart balls.  Mozart and chocolate?  These have Amy written all over them.

Ashley from Delish made these glazed key lime mini scones.  With all the rich desserts we've got, these scones are sure to provide the perfect bite of zesty citrus.  Plus, their miniature size means we'll all have room for one of these and plenty of the others!

   
Next up is Shawnda, baker extraordinaire from Confections of a Foodie Bride.  I know Amy and her husband, both true Aggies fans, will really love what Shawnda brought--sugar cookies decorated as teeny tiny Texas A&M onesies.

Always a gracious and impeccable hostess, Annie brought perfectly presented tiny Twix trifles.  Individual chocolate desserts for a baby shower?  Absolute perfection!

Amy, the Nifty Foodie, brought these yellow cupcakes with strawberry Swiss meringue buttercream.  Our mom-to-be loves cupcakes, so I know she'll be making these sometime soon.

Krystal's treat is sure to make everyone swoon.  Salted caramel is uber popular right now and this dish uses it in all the right ways.  Who wouldn't love a salted caramel apple bite?  

Jessica of My Baking Heart, is one of the ladies who has been fortunate enough to meet Amy in person.  They live in the same area and have had plenty of fun together.  Jess knows Amy well and she knows she'll adore these chocolate gooey butter cookies.

These buttermilk cupcakes with pomegranate-cream cheese frosting are my contribution to Amy's shower.  The are soft and sweet just like I know Amy's sweet baby girl will be.  Since this post is already lengthy, I'll be sharing the recipe tomorrow.

Amy, I wish you and your husband all the best as you begin your lives as a family of three.  I've loved hosting this shower for you and I look forward to meeting you, your husband, and your baby girl in person one day!

Meatless Monday--Roasted Portobello and Goat Cheese Sandwich

My goodness have I been struggling lately.  I have been so SO busy lately.  I have to say, though, I wouldn't change much of anything.  I'm loving my new job, I got to travel to New Orleans for an amazing conference about educating gifted children, and I spend a wonderful weekend with my best friends full of yummy food, tons of fun, and lots of love.  So even though I'm feeling overwhelmed, I realize things really are pretty wonderful for me.

With all that traveling, though, comes some pretty unhealthy eating.  That means the meals I make at home really need to be healthy, balanced, and quick to get on the table.  These sandwiches really fit the bill.  It took me all of five minutes to get the oven preheated and prep the mushrooms and some sweet potatoes.  While they were roasting, I got everything else ready.  When the mushrooms and sweet potatoes were done, I assembled the sandwiches and voilá!  Dinner.  Done.

Roasted Portobello and Goat Cheese Sandwiches

slightly adapted from Clean Eating, November/December 2011

Ingredients:

1 lb. portobello musrooms, stemmed and cut into 1/4-in. slices

1 1/2 tsp. olive oil (I used my mister to reduce amount)

1/2 c. chévre (spreadable goat cheese)

1/2 shallot, finely chopped

2-3 TBSP minced red bell pepper

1 tsp. lemon juice

2 tsp. chopped fresh thyme

salt and black pepper, to taste

4 whole-wheat hamburger buns

4 c. arugula or spinach

Directions:

1.  Preheat oven to 375 degrees F.  Toss mushrooms and oil together in a bowl.  Alternately, lay mushrooms slices on a rimmed baking sheet, spray with oil, then turn and spray other side.  When oven reached temperature, roast mushrooms until tender, about 20 minutes, turning once.

2.  Meanwhile, in a medium bowl, combine chévre, shallot, bell pepper, lemon juice, and thyme.  Season with salt and pepper, to taste.  Set aside.

3.  When mushrooms are finished, remove from oven and allow to rest.  While resting, toast hamburger buns.

4.  Assemble sandwiches by spreading chévre mixture on bottom bun then layering equal amounts of  mushrooms and arugula or spinach.  Serve warm.

one year ago: white turkey chili and reduced fat basil ice cream

two years ago: cornmeal and rosemary cake with balsamic syrup and banana bread with chocolate chips

three years ago: magic blondies

Cowboy Cookies

Life has been insane lately.  Three out of town weekends out of four plus plenty of other happenings does not make for calm and relaxing days.  But hey...it happens.  Unfortunately, busy times also make for short blog posts.  Very short.  

While this post is super short, it's also super tasty.  The sweet and salty combination is all over the food world of late and I am definitely into it.  If you like the delicious and intriguing balance of sweetness and saltiness in your baked goods, give these cookies a shot.  They had a little bit of everything--hearty oats, sweet chocolate chips, and salty pretzels.  Super yumminess in every bite.

Cowboy Cookies

from Matt Lewis, Renato Poliafito, & Tina Rupp, Baked Explorations

*Note: the authors suggest using butter that is only slightly cooled.  Try cutting it into cubes and letting it sit at room temperature for only 15-20 minutes before starting on the recipe.  

Ingredients:

1 3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 c. rolled oats
14 TBSP (1 3/4 sticks) unsalted butter, cut into 1-inch cubes 

3/4 c. granulated sugar

3/4-1 c. firmly packed dark brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
2 c. semisweet chocolate chunks (about 12 oz)
3/4 c. thin salty pretzels (about 1 1/2 oz), broken into tiny pieces

Directions:

1.  Whisk flour, baking soda, baking powder, and salt together in a medium bowl. Whisk in oats.

2.  In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium speed until smooth and creamy.   Beat in egg and egg yolk and continue beating until the mixture looks light and fluffy. Mix in the vanilla extract then beat for 5 seconds. 

3.  Add espresso powder to 1/4 c. hot water, stirring to dissolve. Add to the mixer and beat until combined (batter will curdle slightly but will come back together when you add the dry ingredients). 

4.  Add half of the dry ingredients to the bowl and beat just until incorporated then beat in the remaining dry ingredients, again just until incorporated. Use a rubber spatula to fold in the chocolate and 1/2 c. of the pretzel pieces.

5.  Cover the bowl and refrigerate the cookie dough for at least 4 hours.

6.  When dough is sufficiently chilled, preheat oven to 350 degrees F.   Line baking sheets with silicone baking mats or parchment paper.

7.  Use a standard-sized cookie scoop or divide the dough into about 2 TBSP balls and place them on the prepared baking sheet, spaced about 2 inches apart. Sprinkle remaining pretzel pieces over the dough and gently press them into the dough (don't flatten the cookies too much).

8.  Bake 11-13 minutes, until the cookies are golden brown and the edges are set. Transfer the pan to a wire rack and let the cookies cool for 5 minutes before removing them to the wire rack to cool completely.  Makes about 36 cookies 

one year ago: pumpkin tart

two years ago: chicken cacciatore

three years ago: autumn fruit streudel

Meatless Monday--Acorn Squash Quesadillas

I know, I know...two acorn squash recipes in a row.  I'm sorry.  M and I really love squash.  I hope you guys do too.  If you you do, you'll definitely want to give these quesadillas a whirl.  If you're still on the fence, perhaps these can sway you.  

The flavors in these quesadillas play so well off each other.  Acorn squash has the slightest bit of sweetness.  Not nearly as much as butternut squash, which makes for a delicious compliment to the onions, peppers, garlic, and cumin.  Add in plenty of cheese and perfectly crispy tortillas and you're there.  I made a couple of small adaptations to the recipe, but definitely plan on making the original some time for comparison's sake.  If you roast the squash the night before like I did, you'll have a quick and easy meal at your fingertips!

Acorn Squash Quesadillas

adapted from Smitten Kitchen

Ingredients:

1 medium acorn squash
4 TBSP vegetable oil

1/4 c. diced white onion
1 TBSP minced jalapeno
1 clove garlic, minced
1 (4 oz.) can green chiles

1 tsp. ground cumin
salt and pepper to taste

6 (10-in.--soft taco size) flour tortillas

3/4 c. shredded cheese of your choice (I used Monterey Jack and cheddar)
butter or olive oil for cooking quesadillas

optional garnishes--tomatillo salsa, sliced radishes, pickled red onion, sour cream. plain Greek yogurt, or Mexican crema

Directions:

1.  To roast the squash, preheat the oven to 400 degrees F.   Line a baking sheet with silicone mats or lightly sprayed foil.  Halve the squash and scoop out the seeds (you can save them to toast later, if you wish) and cut each half into 3/4-inch slices. Place squash slices on baking sheet and roast 18-20 minutes, until soft but not mushy. (Remember, they'll cook more in the quesadillas.)

2.  When cool enough to work with, use a paring knife or your hands to peel the skin off each slice. Lightly chop the squash and put it in a bowl.  If roasting the night before, cover and keep in the refrigerator.

3.  To make finish the quesadilla filling, saute the onions, garlic and jalapeno in the oil until translucent.   Add the green chiles and cumin and cook 3 minutes more. 

4.  Add the squash and cook 8-10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and remove from heat.

5.  To assemble and cook the quesadillas, preheat a pan over medium heat.  Spread 1/3 squash mixture onto one tortilla.  Sprinkle with 1/4 c. cheese.  Place another tortilla on top.  Melt a pat of butter in the pan or spray with olive oil.  Cook quesadillas until both sides are crispy.

6.  Cut the finished quesadilla into four triangles and top with your choice of garnishes.  Eat while warm.  Serves 3-4.

three years ago: swirled pumpkin-bourbon cheesecakes squares

Roasted Squash with Mint and Toasted Pepitas

Halloween is over and, for me, that means holiday time.  Not in a crazy put up the tree, turn on the Christmas music, start wearing ugly sweaters kind of way.  The beginning of holiday season is all about starting my shopping, cooking and baking up nostalgic favorites, and trying out new recipes from the bound-to-be gorgeous November and December issues of my favorite magazines.

Speaking of which, have you seen this month's Bon Appetit?  It is stunning.  Completely filled with recipe and recipe I can't wait to try.  The flavors run the full gamut and I can't wait to taste them all.  

First up was this delicious squash side dish.  The ingredient list is short, cooking techniques basic, and the dish can even be partially completed ahead of time.  The results are delicious and allow the flavor of the squash to really shine through.  I have a feeling we'll be enjoying this for years to come.

Roasted Squash with Mint and Toasted Pepitas

from Bon Appetit, November 2011

Ingredients:

2 medium acorn or butternut squash or small sugar pumpkins (about 3 lbs.)

4 TBSP olive oil, divided

Kosher salt and freshly ground black pepper

1/4 c. pepitas (shelled pumpkin seeds)

1 TBSP aged balsamic vinegar

1/4 c. fresh mint leaves, torn

Directions:

1.  Preheat oven to 425 degrees F.  Cut squash into 1 1/2"-thick wedges, leaving skin on. Using a large spoon, scrape out seeds and strings.  Discard. 

2.  Coat wedges with 3 TBSP oil (I used an olive oil mister to lessen the oil) and season with salt and pepper.  Lay wedges cut side down on a large rimmed baking sheet.  Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.

3.  Heat remaining TBSP oil in a small skillet over medium-high heat. Add pepitas and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4–5 minutes.  Transfer to paper towels to drain. Sprinkle with salt.  

  

4.  Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.  Serves 8.

***DO AHEAD OPTION: Squash and pepitas can be made up to 4 hours ahead.  Let stand separately at room temperature.  Rewarm squash before serving.

three years ago: A celebration of an historic election--Barack-li, red pepper, and cheddar chowder.

Old-Time Gingersnaps

I don't know about you guys, but I love, love, LOVE ginger cookies.  I always have.  Even as a little girl, I remember knowing it was Christmas when molasses crinkles and ginger cookies were in the oven.  As an adult, I can't always wait for the holidays to bake them.  They're just so delicious and so comforting.  

Of course, my mom knows of my love for gingersnaps, gingerbread, ginger ale, and anything else ginger.  Who do you think made all those molasses crinkles for me and with me when I was younger?  Now I'm grown up, out of the house, and fully capable of making my own ginger cookies, but that didn't stop her from buying me an entire gingerbread cookbook for Christmas a couple of years ago.  Everything I've made from it has been perfection, including these cookies.

Old-Time Gingersnaps

from Jennifer Lindner McGlinn, Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and Candy

Ingredients:

2 c. all-purpose flour

2 tsp. baking soda

1/2 tsp. salt

2 tsp. ground ginger

1 1/2 tsp. ground cinnamon

3/4 tsp. ground cloves

3/4 c (1 1/2 sticks) unsalted butter, melted and cooled

1 c. sugar, plus more for rolling (I used turbinado for rolling)

1/4 c. molasses

1 large egg

Directions:

1.  Whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.

2.  Combine butter, 1 c. sugar, and molasses in a large bowl and stir to combine.  Drop in the egg, mixing until incorporated.  Gradually stir in the flour mixture, mixing to form a soft dough.  Cover with plastic wrap and set in the refrigerator to chill for at least 2 hours to overnight.

3.  When dough is chilled, position a rack in the middle of the oven and preheat to 350 degrees F.  Line two baking sheets with silicone mats or parchment paper.

4.  Using a small cookie scoop or by hand, shape the dough into walnut-sized balls.  Roll in sugar and arrange about 2 inches apart on the baking sheets.  Bake 10-12 minutes, depending on if you want soft or crispy cookies.  Regardless, cookies will spread, lightly brown, and form moist-looking cracks.

5.  Cool the cookies on the baking sheets on wire racks about 1 minute.  Remove from pans and cool completely.  Store in an airtight container up to four days.

one year ago: rosemary chicken with two corn polenta

two years ago: banana-oat muffins with apricots

three years ago: classic roasted chicken with vegetables