I eat a lot of bread. Going through an entire loaf before it gets stale/moldy all by myself? No sweat. I could eat sandwiches for 3 meals a day for weeks and not complain (especially when they are smothered with homemade hummus). That whole “no carb” business that people swear by? Not for me. Ok, so you get it. I love bread.
Happy February! and Friday!
So remember when I mentioned that my hard drive crashed right before Christmas? Well I had it taken out of my old computer and finally got around to buying a case for it with a USB so I could transfer over any files that made it onto my new computer. As it turns out, most everything was still there! I recovered all of my music, work from college (that I’ll probably never use again), and best of all, photos! I know it’s way past the holidays and everything, but without further adieu, here are some pictures of the pies I made over Thanksgiving and Christmas.
Here are the links to the Pumpkin Cream (see last photo, bottom right) and the Chocolate Pecan, which were created by the ever-talented Martha Stewart. The rest are my recipes. I will post soon with full on how-to’s. Until then–food porn!
People! I’m excited to tell you that tonight I’ll be making and serving soup at the Hideout for their weekly Soup and Bread event. Basically a handful of people make huge batches of homemade soup and then hungry Chicagoans come in, donate a few bucks, and get to eat as much soup and bread as they want. All the proceeds go to a different charity each week, so it’s just super awesome all around. I made a Thai Carrot soup last year and had such a good time that I decided to do it again.
This year I decided to make a new recipe of mine, Butternut Walnut Soup. It’s fairly simple and perfect for this time of year. Ok, ok, so it’s 50 degrees today, but on a normal January day it would do just the trick to warm you up. So, even though it’s warmer than usual outside, come to the Hideout tonight and I promise you won’t regret it.
Here’s the event page. Hope to see you there!
Butternut Walnut Soup with Walnut Parsley Pesto
1 tablespoon olive oil
1/2 yellow onion, diced5 cups vegetable broth1 butternut squash, cut into cubes3/4 cup walnuts1 tablespoon chopped fresh parsleysalt and pepper to taste1/2 cup whole milk1/4 teaspoon freshly ground nutmegPreheat the oven to 350 F.
A lot of people think that all vegetarians eat are straight up vegetables, tofu, and french fries. I can’t tell you how many times people have asked me what kind of meals I cook for myself because they just don’t understand how I can make a hardy meal and have it be vegetarian. I’m not writing this so I can stand on my soap box and run my mouth about vegetarianism, but I do want to highlight the fact that this meal is a perfect example of a hardy meal made with all natural ingredients and no meat substitutes that also happens to be vegetarian. It’s the perfect combination of healthy, yet substantial. So, with great pride, I introduce to you my Curried Vegetable Galette.
First and foremost, I wish you all a very happy New Year. I hope that yours was filled with as much champagne and soul music as mine was, if you’re into that kinda thing.
I’m sure you’re wondering where the heck I’ve been for the past, ahem, month (and some change). Well, long story short my very old, cranky, SLOW MacBook finally gave out on me right after Thanksgiving. From what I’ve gathered it isn’t salvageable, but I’m saving it for my father who is a stickler for the belief that “everything can be fixed.” With that said, I’m now blogging to you from my new laptop! It’s much faster and shinier and smarter and faster and so many more things. Oh, and did I mention it’s faster? Yeah? Ok, good.
So on to this recipe. Lately I’ve been obsessed with re-creating classic treats. For example for Christmas I made candy assortments as gifts and the crowd favorite was the homemade peanut butter cups. I’ve also been playing with the idea of Almond Joys, but now the holidays are over so no one will eat them. I can’t wait for January to be over. These cookies I actually made back in November when everyone was still stuffing themselves with sugar and butter-laden goods I created. This was actually one of two desserts offered that night. So even though it’s January, I’m still sharing the recipe with you. There’s gotta be someone out there that will make them. Or at least you can just look at some food porn for a bit while you snack on celery. Deal? Ok, there. Now everybody’s happy.
Here‘s the recipe I used from Sea Salt with Food. Please disregard the fact that her photos are 14,000 times better than mine (approximately).
I have lots more coming up soon, so stay tuned!
Hello from Pieland! 21 pies down, 3 more to go (for a post-Thanksgiving Thanksgiving). Yep, the number increased again to make the final count an even 24.
I’ve been meaning to post all week, but have not found any time to bake the loaf of homemade foccacia that I’ve been craving. It’s probably because I am preparing to make 17 pies (and counting) for Thanksgiving! I am so excited to have the opportunity to bake for so many friends and family and share some great recipes I’ve found as well as my own. This hasn’t given me much time to work on other baking projects, but when the waterfall of pie posts come in post-Thanksgiving it will be worth it. I promise.
Also, my friend Matt works for a cooking blog called FaveDiets.com and offered to feature me on the website as a guest blogger. So far I’ve submitted 3 recipes and a how-to about egg replacements in baking, and I even got a blurb about myself on their “Featured Foodies” page. Here are the links if you’re interested in checking them out. There’s also a Jam Pie recipe in the works to send to him as well.
I also have a new rendition of the cornbread muffins recipe made from scratch that I hope to share with you soon! Same with the foccacia. Stay tuned.
Your first impression of these cookies is probably like most everyone that saw them in real life: “Why are they shaped like hatchets, you creep?”. Well, on the day that I made them I thought it would be more obvious, being that it was Halloween and all. Hatchets are scary! Halloween is scary! It totally makes sense. Plus, it was a perfect opportunity for me to use one of the awesome cookie cutters my friend Natalie got me for Christmas last year.
Still, no one got it, making me look like a total weirdo. This isn’t uncommon, just a little unfortunate.
People are usually surprised when I admit that one of my favorite foods of all time is peanut butter. It took me 4 months to convince my Spanish roommates to try it, but once they did, they were immediately seduced by its magical powers. I’m usually a purist, though, when it comes to peanut butter. I eat a PB&J, have it with apple slices, or ants on a log as a snack, but that’s about it. As I’ve mentioned before, I like to make my own granola, and finally I found a recipe where I can combine the power of peanut butter and homemade granola.