broccoli cheese & cracker casserole

Amidst the frenzy that was our Thanksgiving dinner, I got a mere one shot of the feast. Had I attempted to hold back my siblings for even a minute more, Lord knows I would have lost an arm...or at least a finger. However, despite the lack of pictures, I still felt it imperative that I share this particular recipe with you. Everything we had on Thanksgiving was good. But this Broccoli Cheese & Cracker Casserole? Well, you can't really go wrong when there is Velveeta involved.

Yes, this is one of those totally unhealthy but totally addictive vegetable dishes. I'm fairly certain that the virtue of eating broccoli is completely ruined by the copious amounts of Velveeta, heavy cream, and crackers that go into this casserole. And that's fine. This is definitely a special occasion/holiday dish. Don't go eating this every night and you'll be golden. But just know that you may be tempted to dive head first into a pan of this. I halved the original recipe (reflected in the recipe below), but you may just want to double this sucker. You can thank me later. :)

Broccoli Cheese & Cracker Casserole

Ingredients:
1 1/2 pounds broccoli, cut into florets
1 pound Velveeta
1/4 cup milk
2 Tbsp heavy cream
salt and black pepper to taste
1/8 teaspoon cayenne pepper (more for more spice)
1 1/2 sleeves club crackers

Directions:
Preheat oven to 350 degrees. Place crackers into a large ziploc bag and crush slightly, leaving some large chunks. Set aside.

Plunge broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.

Cut Velveeta into chunks. Throw into a large pot with milk, cream, salt, pepper, and cayenne. Melt, stirring occasionally, until totally smooth.

Add broccoli to cheese sauce, then add half the cracker crumbs. Stir to combine, then pour mixture into a buttered baking dish. Top with remaining cracker crumbs, then sprinkle the top generously with black pepper.

Bake for 15 to 20 minutes, or until top is golden brown and casserole is bubbly.

Yield: 6-8 servings

Source: The Pioneer Woman

chai pear scones

I forgot about pears. That sounds weird but whatever it's true. I got too worked up about apples this fall and I plum forgot about the danged pears! What a tragedy. Never fear, though, a delicious Ham Pear Arugula Grilled Cheese I devoured last weekend reminded me of the glory that is the pear. So I promptly went out and bought a metric ton of pears.

My first pear experiment was these scones. I've mentioned before that scones are kind of my thang. I love baking them. Love eating them. They're just my fave and it's high time I made a pear scone, right? So I did. This recipe tastes like fall but in a different way. Apples are switched out for pears and the traditional cinnamon spice is pumped up with ginger, cloves, nutmeg, and allspice. Add some cardamom if you have it, but have you priced cardamom lately? Ridic. Like $15 for a jar. That's not happening. But these scones will be amazing with or without the cardamom.

Let's just all agree to not forget pears, okay? :)

Chai Pear Scones

Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar, plus extra for sprinkling
1 tablespoon baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground nutmeg 

1/4 tsp ground allspice
Pinch of freshly ground black pepper
1/2 tsp salt
6 Tbsp butter, cut into small pieces
3 large ripe pears, peeled and cut into small pieces
1 large egg
1 teaspoon vanilla extract
1/2 cup heavy cream

Directions:
Preheat oven to 350 degrees F (180 degrees C).

In a large mixing bowl, whisk together flour, sugar, baking powder, spices, and salt. Cut in butter with pastry blender or your hands until mixture resembles coarse sand. Stir in pear chunks. Set aside.

In a small bowl, beat together egg, vanilla, and heavy cream. Pour over the scone batter and lightly mix until the dough comes together. Add additional cream or flour as needed.

Turn out dough on a lightly floured surface, form a circle, and flatten it until it is about 1-inch thick. Using a sharp knife, cut 8 equal pie wedges. Transfer scones to a baking sheet using a flat spatula and sprinkle the tops of the scones with a little granulated sugar. Bake for 20-25 minutes, or until lightly browned. Serve warm or at room temperature.

Yield: 8 scones

Source: slightly adapted from The Pastry Affair

orange marmalade rolls

Did any of you go Black Friday shopping? I'm concerned that the Black Friday situation is seriously out of control. I don't think I've ever truly experienced Black Friday at its worst. The craziest I've gotten is a little late morning mall shopping. Let me tell you about the 8 person line at the Gap...craziness! :)

I'm much more comfortable with this new Cyber Monday tradition. No crazed strangers hassling me. No lines. No judgment from the sales people when I spend 17 hours deciding which color skirt I like best. No crying babies and/or screaming toddlers. Blech. I just can't deal. Cyber Monday is superior in ever way, shape, and form. Shopping from the comfort of my sweatpants. Enough said.

Anyways, I'm sure all you virtuous angels out there are detoxing and cleansing and whatnot during this brief downtime before the holiday season really gets under way. Good for you. I've been eating cinnamon rolls and downing copious amounts of red wine. What? That's what the gym is for.

If you are currently on a health food spree, tuck this recipe away for later days. You'll be glad you did come Christmas time. Trust. I made these for my brother and sister when they came to visit last week. By the time they left, there was one left. Just one. Three people. Two days. One remaining orange roll. Not to worry, I dominated it as soon as they left. These orange rolls don't stick around for long.

Orange Marmalade Rolls

For the Rolls:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package active dry yeast or 2 1/4 tsp active dry yeast
4 cups (plus 1/2 cup extra, separated) all-purpose flour
1/2 tsp (heaping) baking powder
1/2 tsp (scant) baking soda
1 tsp (heaping) salt
8 Tbsp orange marmalade
1/2 cup melted butter
1 cup brown sugar
1/2 teaspoon kosher salt

For the Glaze:
1 pound powdered sugar
3 Tbsp melted butter
1/4 cup milk
1/4 cup orange juice
1 dash salt

Directions:
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm, approximately 30-45 minutes. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. (I usually put my dough in the oven, set over a pan of hot water.) After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Preheat the oven to 375°F.

To assemble the rolls, remove dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin. Spread marmalade over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.

Beginning at the long side farthest from you, roll the dough in a long roll toward you; being careful to keep it tucked tightly. Pinch edge to seal.

Cut rolls into 1 to 1 1/2 inch rolls and place into a buttered 9x13" pan or two 9" round pans. Allow to rise for at least 20 minutes.

Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown).

While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable.

Immediately drizzle orange glaze over the top. Serve warm or at room temperature.

Yield: 12 servings

Source: The Pioneer Woman

thanksgiving weekend in pictures

Hey there! Hope you had a fabulous Thanksgiving weekend filled with lots o' food, great times with family and friends, and maybe even some awesome Black Friday deals? Here's my weekend in Instagram...

sister friends reunited

Quincy Market in Boston 

sibling pic

a stroll through Boston Common

the last few leaves of autumn

birthday festivities

feast! 

my heaping plate and my goofy brother

homemade soup and grilled cheese on a cold Saturday

Happy Cyber Monday! Here's to the holiday season!

last minute turkey day inspiration

My menu is all set for the big day. Is yours? If not, that's cool. Not everyone is an obsessive planner like yours truly. If you're still looking for some Thanksgiving inspiration, here's some things that have my mouth watering from all over the Interwebs.

Appetizers:
Kahlua Pecan Brown Sugar Baked Brie
Pesto Poppers
Baked Brie Bites

Side Dishes:
Cheesy Chicken and Wild Rice Casserole
Twice Baked Potatoes Deconstructed
No-Knead Dinner Rolls

Desserts:
Layered Pumpkin Pie Toffee Cheesecake
Pecan Pie Cake
Cinnamon Roll Dutch Apple Pie
Pecan Pie Cheesecake

Drinks:
Fall Sangria
Crockpot Caramel Apple Cider

Happy Thanksgiving!

thanksgiving dinner menu

source: pinterest

This year I'll be hosting my own little Thanksgiving dinner for my siblings and myself. This is the second annual sibling Thanksgiving and I have to say that I love our little tradition. No crazy relatives trying to kiss me. No long car rides. No awkward socializing with distant relations you may or may not know. I mean, don't get me wrong, I do wish I could spend the day with my entire family, but this alternate Thanksgiving? Well, it works. :)

As with all things in life, I hopelessly over think my Thanksgiving menu. I'm fairly certain my brother and sister would be happy with a can of jellied cranberry sauce and a spoon. Gag. Don't get me started on the horrors of canned cranberry sauce. That would evolve into a diatribe on other Thanksgiving foods that I know I should like, but I just don't...including but not limited to canned cranberry sauce, candied yams, and dressing. It's my dirty little secret.

Nevertheless, here's my Thanksgiving menu for this year, complete with links where applicable.

Appetizers:

Pecan Pimento Cheese Ball and Crackers

Hummus and Pita

Dinner:

Roast Turkey Breast with Maple Chipotle Butter

Cornbread Dressing (My attempt to find a dressing that I actually like. Cornbread makes everything better.)

Roasted Garlic Mashed Potatoes

Turkey Gravy

Candied Yams (My brother would throw a conniption fit if these weren't served every year.)

Broccoli Cheese & Cracker Casserole

Canned Cranberry Sauce (Ugh.)

Rolls

Dessert:

Southern Comfort Apple Pie

Creamy Pumpkin Pie Bars

What are you making for Thanksgiving this year?

spicy sausage & lentil soup

Ohmygoodness, Thanksgiving is this week. How? Why? What? It seems like Halloween just happened guys! I'm feeling very verklempt about this quick holiday turnaround. I can barely wrap my head around turkey and stuffing and candied yams when I'm still in costume, trick or treat, candy mode. Sheesh.

In an effort to play catch up for the impending holiday, I've been trying desperately to nail down my Thanksgiving day menu for this Thursday. More on that tomorrow.

In the meantime, you should know that I've been eating super healthy to compensate for the all-out binge coming up in three short days. So, soup it is. This soup sounds super healthy with all its veggies and lentils and whatnot. But, fear not, it's also full of spicy Italian sausage and lots of yummy spices. I made this soup for a boy. A brave move, I know, since it's not technically "man food." But it was nevertheless a hit...especially served with a warm loaf of beer bread and plenty o' red wine. :)

I do realize you are probably stressing about Thanksgiving food at the moment. However, I would encourage you to keep this recipe close by. I'm guessing that it might sound very appealing next week after days of a turkey/cranberry/gravy-induced coma. Something light yet hearty like this soup will be just what the doctor ordered. Or, maybe you want to bust out this soup recipe today. A little pre-holiday healthy eating is never a bad idea, right? Either way, bookmark this one. You can thank me later. :)

Spicy Sausage and Lentil Soup

Ingredients:
2 Tbsp olive oil
1 lb spicy sausage, uncased
1 medium yellow onion, finely diced
3 celery stalks, finely diced
2 carrots, finely diced
2 cloves garlic, minced
2 tsp dried ground cumin
1/4 tsp red pepper flakes
2 cups uncooked French lentils, rinsed
8 cups chicken stock
salt and pepper to taste
parmesan cheese, for serving

Directions:
in a large saucepan over medium heat, warm olive oil. Add the uncased sausage and cook, breaking up with a spatula as it cooks. Sausage should finish cooking in small chunks. Remove from the pan with a slotted spoon.

Add onions, celery, and carrots. Cook until the onions are transluscent, about 5 to seven minutes. Stir occasionally. Add the garlic, cumin, and red pepper flakes, and cook for one minute more.

Add the sausage back to the pan. Stir to incorporate. Add the lentils and chicken stock. Reduce the heat to low and simmer the soup, uncovered, until the lentils are tender, about 45 minutes.

Serve soup with a generous sprinkling of parmesan cheese. Soup will last, in an airtight container in the fridge, for up to 5 days. Soup also freezes well.

Yield: 6-8 servings

Source: slightly adapted from Joy the Baker

caramel apple cinnamon rolls

Oh, hey there. Earlier this fall I promised you more variations on cinnamon rolls and I'm not one to take such promises lightly. Cinnamon rolls were promised and cinnamon rolls have been delivered. Boom.

So you guys know I've been mildly freaking over all things apple for the past few months of my life. So it was only a matter of time until I stuffed some into my very favorite baked good, the cinnamon roll. These would be perfect to make for a holiday brunch. If I had a holiday brunch on the books, I would totally bring these. I would show up warm cinnamon rolls in hand, sporting a festive outfit and a perfect hairdo. That's not real life, though. Real life is a cinnamon roll thrown into a Tupperware container and scarfed in my office after teaching. Just saying.

These cinnamon rolls are special for a few reasons. First, there are spices in the actual dough itself. Why is this not always a thing? Cinnamon and nutmeg dough? Yes. Secondly, the apples inside are mixed with more spices and caramelized. Yes, again. And finally, the icing on these bad boys in a caramel cream cheese situation. Oh dear Lord. I'm not even a cream cheese gal and I freaked over this stuff. Like, it's possible that I may have eaten a spoonful of the stuff straight. Yeesh. Moral of the story: make these. Holiday brunch or no, they need to happen.

Caramel Apple Cinnamon Rolls

For the cinnamon rolls:
6½ Tbsp sugar
1 tsp salt
1 tsp ground cinnamon
Pinch ground nutmeg
5½ Tbsp unsalted butter, at room temperature
1 large egg, slightly beaten
1 tsp lemon zest
2½ cups bread flour

1 cup all-purpose flour
2 tsp instant (rapid rise) yeast
1 cup plus 2 Tbsp milk or buttermilk, at room temperature

For the filling:
1½ Tbsp unsalted butter
3 apples, peeled, cored and cut into ¼-inch slices (I used Honeycrisp but Granny Smith would work well, too)
¼ cup sugar
½ tsp cornstarch
¼ tsp ground cinnamon
Pinch ground nutmeg
Pinch salt

3 Tbsp plus 1 tsp sugar
¾ tsp ground cinnamon

For the glaze:
4 oz. cream cheese
1 Tbsp unsalted butter
3 Tbsp caramel sauce
1 Tbsp milk
½ tsp vanilla extract
1 cup confectioners’ sugar

Directions:
In the bowl of an electric mixer, cream together the sugar, salt, cinnamon, nutmeg and butter on medium-high speed until smooth. Mix in the egg and lemon zest until incorporated. Mix in the flours, yeast and milk until a dough forms. Switch to the dough hook and knead on low speed, about 8 minutes or knead by hand until the dough is silky and supple, tacky but not sticky. (I needed to add a little extra flour at this point to achieve the desired consistency.) Lightly oil a large bowl and transfer the dough to the bowl, turning once to coat. Cover with plastic wrap and let rise at room temperature for about 2 hours, or until doubled in size.

Meanwhile, make the filling. To make the caramelized apples, melt the butter in a skillet over medium-high heat. Add the apple slices, sugar, cornstarch, cinnamon, nutmeg and salt. Mix until the apples are evenly coated. Cook 15-18 minutes, stirring occasionally. Remove from the heat and set aside to cool. In a small bowl, whisk together the sugar and cinnamon to blend; set aside.

Mist a work surface with spray oil. Roll dough out into a roughly 12 x 14" rectangle with a rolling pin, lightly dusting the dough with flour if needed to keep it from sticking. Sprinkle the cinnamon sugar mixture over the surface of the dough. Evenly distribute the caramelized apples over the top of the dough. Starting with the wide edge, roll the dough into a cigar-shaped log. Pinch the seam shut, and with the seam side down, slice the log into your desired number of rolls. (I did eight rolls but you could do more or less depending on the desired size of the finished rolls.)  Transfer the rolls to a greased 9" round pan.

Cover pan loosely with plastic wrap and let rise at room temperature 75-90 minutes, until the rolls have grown into each other and have nearly doubled in size. At this point, the rolls can also be covered and retarded in the refrigerator for up to 2 days. Pull the pan out of the refrigerator 3-4 hours before baking to let the dough proof.

Preheat the oven to 350˚ F. Bake for 20-30 minutes, or until golden brown.

To make the glaze, combine the cream cheese and butter in a small heatproof bowl and microwave in 15-20 second intervals until it is warm enough to whisk together. Whisk in the caramel sauce, milk and vanilla extract until smooth. Whisk in the confectioners’ sugar until smooth. Swirl the glaze over the top of the cinnamon rolls. Let cool at least 10 minutes before serving.

Yield: 8 large cinnamon rolls

Source: adapted from Annie's Eats

crusty chicken thighs

So yesterday I posted about the pumpkin risotto that changed my life. Or at least my worldview on savory pumpkin concoctions, which, let's face it, is pretty much tantamount to changing my whole life. Is that sad? So be it. Pumpkin is an important part of my well-being.

Anywayzzz, I wasn't in the mood to hassle with bacon-wrapped scallops and I knew they wouldn't compare to the original appetizer anyway. Plus, I had some chicken thighs in the freezer looking like they wanted to be a part of this pumpkin risotto situation. So chicken it is!

Normally I wouldn't post about plain ol' chicken. I mean we all know how to make chicken six ways to Sunday. However, THIS recipe? This one warrants posting. It involves no crazy ingredients, no butter or fat at all in fact, no complicated methods or equipment. This is chicken stripped down to the basics but in the best possible way. This recipe, originally from Jacque Pepin, is a little bit of genius, requiring nothing more than some skin-on chicken thighs, a cold pan, and a quick crank of the heat. It's almost too good to be true. But when I pulled the chicken out after about 20 minutes it was perfection. Cooked through, tender, and the skin was crispy as all get out. The kind of chicken skin that'll make your mouth water. Ugh, my mouth is watering just thinking about it.

You certainly don't have to make this with the risotto. But the two made a perfect pairing between the saltiness of the crispy chicken skin and the sweetness of the risotto. However, this is officially my new all-purpose go-to chicken recipe. Enjoy!

Crusty Chicken Thighs

Ingredients:
4 large chicken thighs (about 1 3/4 pounds total), skin on
3/4 tsp salt
3/4 tsp black pepper

Directions:
Set the chicken thighs skin-side down on a cutting board. Cut a 1/2-inch thick slash on either side of the thigh bone. Season the thighs on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Place the chicken skin-side down in a cold non-stick skillet with a tight-fitting lid. (Cast iron would work beautifully).

Turn the heat to high. When the chicken starts to sizzle, turn heat to medium and move the thighs around to make sure they aren’t sticking to the skillet. Cover the skillet, and cook for about 20 minutes, until the internal temperature registers 165 degrees F. (Check occasionally to make sure the skin isn’t browning too much. If it’s cooking too fast, turn the heat to low.)

Yield: 4 servings

Source: Ezra Pound Cake, originally from Jacques Pepin

pumpkin risotto

So it's no secret that I am a pumpkin fiend. I'll own up to that fact. However, it's a little more complicated than all that. Namely because I've always been pretty freaked out by savory pumpkin situations. It just doesn't seem right, you know? I can get behind pumpkin pie and pumpkin cream cheese muffins and pumpkin spice lattes all day long. No problem. Because pumpkin should be sweet. Dessert? Fine. Breakfast? Absolutely. A warm beverage? Without a doubt. But dinner? I think not. I run screaming when I see someone putting pumpkin in soup or pasta or chili. Gives me the willies.

However, the other night I was out at a nice Italian restaurant and my date suggested ordering an appetizer. More specifically, he was eyeing some bacon-wrapped scallops served over pumpkin risotto. Now, I'm never one to balk at the idea of bacon-wrapped scallops so I went for it. And, can I tell you something? That pumpkin risotto put the bacon-wrapped scallops to SHAME! And we all know it takes a lot to overshadow bacon-wrapped scallops. I came up for air from that pumpkin risotto and my whole world had changed. It was just perfection.

So naturally I attempted to recreate that dish at home. This pumpkin risotto isn't an exact copy of the now-legendary risotto at SoHo but it's pretty dang close. It's creamy and just the right amount of pumpkin-y to balance the salty/sweet/savory combo. I decided to forgo the bacon-wrapped scallops in favor of some crispy chicken but you could definitely serve this alongside any protein...or even as a main dish if you so desired. Either way, I'm thinking that I am definitely one step closer to overcoming my savory pumpkin phobia. And that's pretty epic. :)

Pumpkin Risotto

Ingredients:
4 to 5 cups no-salt-added chicken broth
1 tsp olive oil
1 medium onion, finely chopped
1 large clove garlic, minced
1 cup arborio rice
1/8 teaspoon nutmeg
1 cup solid-pack canned pumpkin puree
6 Tbsp coarsely grated Parmesan

2 Tbsp sugar
1/8 tsp salt
Freshly ground black pepper to taste

Directions:

Heat the stock to a simmer, and continue simmering it while preparing the recipe.

Heat the nonstick pot until it is very hot. Reduce heat to medium high, and add oil. Saute onion and garlic until onion begins to soften.

Stir in rice to coat well; add 1/2 cup of chicken stock and nutmeg. Reduce heat so that mixture simmers and cook until stock has evaporated. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it.

Stir in the pumpkin, cheese, sugar, salt and pepper, and stir until mixture is hot.

Yield: 2 servings as main dish, 4 servings as side dish

Source: adapted from New York Times

down time

What a week. That's all I can say at this point. Between the election, countless meetings, student conferences, teaching, classes, and a wicked nor'easter that blew through mid-week, I am in desperate need of a day off. And that's precisely what I intend to do. Tonight's plan involves a big pot o' homemade soup, a fresh loaf of my favorite beer bread, some red wine, a good movie, and some QT. Sounds like the perfect quiet Friday night to me. :)

My week in a list:

1. I realized recently that there are now less than two weeks until Turkey Day. Naturally, like the freak that I am, I've already been at work creating the menu for the big day. Yes, I know I care more than anyone else who will be there that day. Yes, I realize that I make holidays way more complicated than need be. No, I'm not planning to change. That's just how I roll. Martha Stewart style like a boss.

2. I think I need to make this wreath. Looks totally doable right? I'll give it a go and report back. Although I have a slight fear that I would open my door every morning to masses of dirty squirrels and scary birds pecking at my festive decor. On second thought...

3. So my friend is currently attempted to convince me to do this. I must say, it sounds more than a little tempting, particularly in light of the recent New England weather. A hurricane and a nor'easter in one week? Yup, lead me to the closest cruise ship. Thankyouverymuch.

4. Lately, I've been craving cinnamon rolls like whoa. So, naturally, my mouth is watering over these and these and these. I may have a problem.

5. I'm thinking I need to incorporate more of these things into my life. Like #6. And #13. And definitely #29.

Have a great fall weekend. Hope you have some fun and relaxing plans. Stay warm!

apple cider caramels

If an apple a day really does keep the doctor away then I might as well get rid of my health insurance because I've been a straight apple addict lately. I have a multiple apples a day habit and I don't see myself quitting any time soon. I mean, I've got my habit under control. However, if I start talking about planting an apple tree or buying stock in Mott's, someone please organize an intervention immediately.

In the past couple months I've posted recipes for Southern Comfort Apple Pie, Apple Slab, Caramel Apple Crumble Bars, and, most recently, French Apple Tart. Clearly, I have apples on the brain. However, I've yet to do anything with that ol' fall staple, apple cider...until now. The genius over at Smitten Kitchen posted this recipe one day. Then, I saw a jug of cinnamon apple cider at the store the very next day. It was the perfect storm and these caramels happened.

Smitten Kitchen touts these Apple Cider Caramels as the best in her new cookbook. So I didn't change a thing here. If the caramels ain't broke, don't try to fix them, right? I think that's a saying. Anyway, these caramels definitely live up to their reputation. The flavor is like caramel and apples got married and had a love child and then sprinkled that love child with sea salt. Yummmm.

One note, when cutting the caramels, make sure to oil your knife well and clean it often. I can't emphasize that enough. Just trust.

Apple Cider Caramels

Ingredients:
4 cups apple cider
1/2 tsp ground cinnamon
2 tsp flaky sea salt, or less of a finer one
8 Tbsp (1 stick) unsalted butter, cut into chunks
1 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup heavy cream

Directions:
Boil the apple cider in a 3- to- 4-quart saucepan over high heat until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume. This takes between 35 to 45 minutes. Stir occasionally.

Meanwhile, get your other ingredients in order. Line the bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment. Set it aside. Stir the cinnamon and flaky salt together in a small dish.

Once you are finished reducing the apple cider, remove it from the heat and stir in the butter, sugars, and heavy cream. Return the pot to medium-high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 225 degrees, only about 5 minutes. Keep a close eye on it.

Immediately remove caramel from heat, add the cinnamon-salt mixture, and give the caramel several stirs to distribute it evenly. Pour caramel into the prepared pan. Let it sit until cool and firm—about 2 hours, though it goes faster in the fridge. Once caramel is firm, use your parchment paper sling to transfer the block to a cutting board. Use a well-oiled knife, oiling it after each cut, to cut the caramel into 1-by-1-inch squares. Wrap each one in a 4-inch square of waxed paper, twisting the sides to close. Caramels will be somewhat on the soft side at room temperature, and chewy/firm from the fridge.

Caramels will keep, in an airtight container at room temperature, for two weeks.

Yield: 64 caramels

Source: Smitten Kitchen

four more years

After months of political speeches, rallies, and debates...it's finally, finally, finally over. And thank goodness!

I spent yesterday canvassing for a Rhode Island democratic candidate. I knocked on doors. I cold called. I hung door hangers. It was cool to see the inner workings of a campaign. The number crunching. The stress. Annnndddd the victory party afterwards. Can you guess which was my favorite part? :)

I'm nursing a headache this morning. Well worth it, though. I'll be back with normal posts tomorrow. Have a great Wednesday, y'all!

french apple tart

After months of build up, it's finally happening. Four debates, countless speeches, infinite attack ads and heated political debates have all led to this one day. Today. The presidential election. And I have two vital questions to ask you:

1. Are you going to vote? Because...you should. I don't care which way you vote. Obama/Biden. Romney/Ryan. Whatevs. Just get out there and do the damn thang. Think of it this way: after all the excruciating attack ads we've all sat through over the course of the past several months, don't we owe it to ourselves to make sure it was all worth it? Just do it.

2. Are you sick of it all yet? I mean, really. I recognize the national import of election season. But, seriously, enough is enough. Those who had any real interest in the issues have long known where they stand and which candidate they support. Those who don't care, still don't and probably won't. Maybe we could condense election season down to one solid month? Or, better yet, one intense and fun-filled week? I doubt the results would be much different and it would save us all a lot of unnecessary strife. Let's think about this for 2016, eh?

Moving on to the food, I do realize the irony of posting a french apple tart directly after urging you to do your American duty this November 6th. This recipe may have "french" in the title. But apples and flaky crust? Nothing more American than that.

This particular recipe comes from my homegirl, Ina Garten. I swear, give that woman a stick of butter and she'll transform it into an over-the-top five-star dessert. This particular tart is nothing more than pastry topped with apples, butter, and sugar. Oh, and glazed with a little jam and bourbon. The bourbon was my addition, natch. If you wanted to, you could even make this tart easier by using a store-bought puff pastry crust. Just a thought. Either way, look at how gorgeous it turns out! This is one of those show-stopper desserts perfect for a dinner party. One of those desserts people rave over. And it's totally okay if you "forget" to tell them how easy it is.

Your mission: make this tart AND vote. Not at the same time, but that'd be cool, too.

French Apple Tart

For the Pastry:
2 cups all-purpose flour
1/2 tsp kosher salt
1 Tbsp sugar
12 Tbsp (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water

For the Apples:
4 apples (the original recipe calls for Grannysmith, but I used Honeycrisp)
1/2 cup sugar
4 Tbsp (1/2 stick) cold unsalted butter, small diced
1/2 cup orange marmalade
2 Tbsp bourbon

Directions:
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller (or small teaspoon). Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. The apple juices will burn in the pan but the tart will be fine. When the tart's done, heat the orange marmalade together with the bourbon and brush the apples and the pastry completely with the mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Yield: 6 servings

Source: barely adapted from Ina Garten

upcoming election day

Happy Monday folks! I hope you all had a restful weekend. I spent much of Friday and Saturday grading. But yesterday? Well, it just so happened to be the most glorious Sunday on record. An entire day of Katy time. Brunch, season five of The Office on DVD, a little Sunday night cooking...what more could a gal want?

Okay, enough with pleasantries. This is a big week for the ol' US of A. As if anyone could forget, tomorrow is Election Day across the country. Here in the Baby State, we get the day off. Do you? Seems odd to me. I highly doubt that Rhode Islanders are flocking to the polls and then just staying there all day long. Strange, no? Whatever. It means that I also get the day off from school and teaching so all's well that ends well.

In case you are interested in staying up to date on election day predictions, my new favorite political blog is FiveThirtyEight by Nate Silver. Scope it out. This guy is no joke. Every possible outcome is statistically analyzed and displayed in an easy to understand way. The guy's got infographics like whoa. You won't be disappointed.

Come back tomorrow for your regularly scheduled program of butter and sugar...in copious amounts, no less. But, in the meantime, VOTE!

frankenstorm recap

Happy Friday! There are no words to describe this past week of life. I tried. I wracked my brain for adequate adjectives and there simply are none. But a picture is worth a thousand words, right? So these pictures should make up for my lack of eloquence this fine Friday.

Here's my week in a list:

1. Frankenstorm. Hurricane Sandy. Whatever you wanna call her, she was a baaaad beeyatch. The pictures above and below are from Narragansett Beach Monday afternoon as the storm descended on the Baby State. This is the second hurricane I've lived through in the past year and they still make me a big ol' scaredy cat. Roommate and I stocked up on candles, canned soup, and bottled water last weekend and as of Monday afternoon we were holed up at home, waiting for Frankenstorm to hit. And boy did it hit. Luckily, we had minor damage and never lost power. However, southern Rhode Island was hit hard and many are still without power as we speak. Sandy was no joke, y'all.

2. Anyone else ready for this election to be over with already? It may be the fact that I'm currently taking a class in which we analyze the Presidential election season; however, I feel like I can't swing a dang cat without hitting a politician. Enough Obama. Enough Romney. Let's just vote and be done with it already, am I right?

3. Many of my friends and family know my alter ego, the Breakfast Nazi. I am a stickler when it comes to eating breakfast. Never miss it. Coffee and a muffin every morning as I'm out the door. However, last weekend that breakfast above happened. My arteries are most likely clogged forever...and that's fine. It was totally worth it. Big breakfasts for President!

4. I'm slightly obsessed with apple thangs this week. You'll see. Next week, you'll see. These are next on my list.

5. Check out my new earrings from my sister friend. Love, love, love them! I've been wanting these earrings for MONTHS. No lie, months. Guess my birthday is officially over now. Boo.

6. This is my new official to-do list for the next several weeks. Holidays. I'm ready for ya. Bring it on.

Welp, that's all for this week. I'll be spending the weekend grading papers and passing out candy on our "take two" Halloween, sans Hurricane Sandy. I need to get this candy out of my house immediately. Have a fabulous weekend!

mushroom and lentil pot pies with cheddar biscuit topping

It's November. How did this happen? I'm not prepared. Well, I'm kind of prepared. I picked a pumpkin. I carved it. I've watched numerous scary movies. I've been Halloween-ing out the wazoo, in fact. However, November marks the official beginning of the holiday season for me. Thanksgiving is a mere three weeks ahead. Then comes Black Friday and decorating and tree trimming and cookie baking and present wrapping and cider drinking. And then it's a short turn around from Christmas to New Year's Eve. Oy gevalt. I'm not mentally, physically, emotionally, or financially prepared for the holiday crunch. (deep breath)

In an effort to get into the holiday spirit, I did some winter cooking the other night. Sometimes all a girl needs to get into the holiday spirit is a chilly night of cooking with a glass of wine and some good tunes. These pot pies, however, didn't happen quite like that. These pot pies happened in a frenzied whirlwind as Hurricane Sandy approached. They happened at lighting speed as the lights flickered and I prayed to the cooking gods to just let the power hold out for a little longer. They happened. They were devoured. And then I looked around at the war zone that was my kitchen and, yes, it was all worth it for these pot pies.

You may scoff because these are vegetarian pot pies. No chicken, no steak. Just lots of delicious veggies, tons of mushrooms, and some French lentils. But boy are they hearty. You will not miss the protein. Trust. And the cheesy biscuit topping? Ugh, legit. One bite of these pot pies and you'll feel the holiday spirit. Promise.

Mushroom and Lentil Pot Pies with Cheddar Biscuit Topping

Filling:
1/2 cup french green lentils
1/4 tsp salt
1 ounce dried mushrooms
2 Tbsp olive oil, divided
8 ounces fresh mushrooms, sliced
1 medium onion, chopped
1 carrot, cut into 1/4-inch thick rounds
2 tsp fresh rosemary, minced
1 tsp minced thyme
2 large garlic cloves, minced
2 Tbsp all-purpose flour
2 medium Yukon gold potatoes, peeled and cut into 1/2-inch chunks
4 tsp soy sauce

Topping:
1 cup plus 2 Tbsp all-purpose flour
6 Tbsp yellow cornmeal
1 1/4 tsp baking powder
1/2 tsp salt
4 Tbsp chilled unsalted butter, diced
1/2 cup buttermilk
3/4 cup shredded cheddar cheese

Directions:

Preheat the oven to 400 degrees.

Combine 3 cups cold water, lentils, and 1/4 tsp salt in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer until lentils are tender, 25-30 minutes. Drain and set aside.

As lentils cook, pour 3 cups of boiling water over the dried mushrooms in a medium bowl. Soak 25 minutes. Remove the mushrooms from the soaking liquid, and squeeze dry. Chop coarsely and reserve soaking liquid.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the fresh mushrooms and saute 3-4 minutes. Add the remaining tablespoon of oil, the onion, carrot, rosemary, and thyme. Cook 4 minutes, then add the garlic. Saute until fragrant, about 30 seconds. Reduce heat to medium-low and mix the flour into the vegetables. Cook 1 minute, then add the porcini soaking liquid. Mix in the chopped porcinis, potatoes, and soy sauce. Cover and simmer 13 to 15 minutes or until the potatoes are tender. Add the lentils and season the filling with salt and pepper. Divide among 4 ovenproof bowls or ramekins and transfer to a baking sheet.

To make the topping, combine the flour, cornmeal, baking powder, and salt in the bowl of a food processor. Blend 5 seconds. Add the butter and pulse until the mixture resembles coarse meal. Add the buttermilk and pulse until the dough forms moist clumps. Turn the dough out onto a lightly floured surface and knead briefly to form a cohesive ball. Divide into 4 portions and shape each one into a 2/3-inch thick disk or rectangle, depending on shape of ramekins. Set rounds atop filling and sprinkle with cheese.

Bake until a tester inserted into the biscuit comes out clean, about 30-35 minutes.

Yield: 4 servings

Source: adapted from Pink Parsley