Rye Pecan Carrot Cake with Cream Cheese Frosting

When it comes to cooking, I find joy in creating complexity out of the most simple and base ingredients. Take carrots, for example. A boring carrot stick is something you pass by on your weekly grocery run in the produce aisle. Orange, stiff, sometimes with carrot top still intact (in which case, a no-waste carrot top recipe, here). A long ways from extraordinary. But when I think of  a well-made carrot cake, my eyes can’t help but twinkle, my mouth salivates. The marriage between sweet, earthy, and spicy undertones signifies a TRUE carrot cake, not disguised by extreme amounts of sugar, as they usually are. The colors of the cake itself remind me of the beauty of fall – orange from the carrots, brown from cinnamon and brown sugar, purple and mossy green from the rye.

Too often, carrot cake is done a disservice. Fatty and sugary sweet isn’t the cake I dream of. If it comes out of the pan shiny, covered in grease and oil, then you know it’s not done right. The texture should be moist, but grainy too. It should be fluffy and crumbly. My favorite way to make it is to keep the carrot shreds long, so that they break up the cake and are featured in their own right, rather than disappear into the flour, overshadowed by bread. With this recipe modified from East of Kitchen, I was able to create such a cake for a Friendsgiving gathering, with plenty of left-overs to boot.

It’s time to do carrot cake justice.

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For the cake:

Ingredients:

  • 2 cups pecans, roughly chopped
  • 5 cups carrots, peeled and coarsely grated
  • 4 cups Bob’s Red Mill Stone Ground Rye flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 4 tsp cinnamon
  • 8 large free-range eggs
  • 2.5 cups granulated sugar
  • 2 cups coconut oil
  • 3 tsp pure vanilla extract

The Process:

  1. Preheat the oven to 350F.
  2. Grease two 9-in cake pans and line the bottom with a circle of baking paper and grease that, too.
  3. In a large bowl, combine the rye flour, baking powder, baking soda, cinnamon and set aside.
  4. In the bowl of your stand mixer, beat the eggs until frothy, about 3-4 minutes on medium speed. Add the sugar one tablespoon at a time and beat until the batter has thickened.
  5. With the mixer running on medium speed, add the coconut oil in a slow and steady stream.
  6. With the mixer set on low speed, add the flour mixture, and mix just until combined.
  7. Dump the grated carrots and the pecans in the batter and incorporate with the aid of a spatula.
  8. Pour the batter into your prepared pan and bake for 40-50 minutes, until a toothpick inserted in the center of the cake comes out clean.
  9. Allow to cool on a wire rack completely before removing to a cooling rack. When it is completely cooled, cut lengthwise through the middle with the aid of a serrated knife.

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For the Cream Cheese Frosting:

Ingredients:

  • 1 stick unsalted butter, at room temperature
  • 16 oz. cream cheese, at room temperature
  • 3 cups powdered sugar, sifted
  • 2 tsp pure vanilla extract
  • 3 tsp lemon zest

The Process:

  1. In the bowl of your stand mixer beat the butter and cream cheese on low speed until everything is blended.
  2. Add the powdered sugar one tablespoon at a time, with mixer running on low, until everything is incorporated and smooth. Beat in the vanilla and zest.
  3. Refrigerate at least one hour prior.

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To assemble the cake:

  1. Place the first cake layer on a serving plate.
  2. Wrap wax paper around the circumference of the cake to create a tall wall to support the building of the cake.
  3. Spoon 2 tsp of milk over the cake. This will keep the cake moist.
  4. Spread a layer of the frosting evenly on top, then place the second layer over.
  5. Spoon 2 tsp of milk, and them spread another layer of frosting.
  6. Repeat with the third and fourth layers. Spread frosting evenly on top. There should be more than a fourth of the frosting reserved for the top layer. Reserve a small amount of frosting for the sides of the cake.
  7. Place the cake into the freezer without removing the wax paper. Let sit in the freezer for 30 minutes to an hour.
  8. Remove the cake from the freezer and remove the wax paper. Ice the sides of the cake with a thin layer of frosting. Place in the fridge for at least one hour to allow the frosting to set.
  9. The cake should be ready to eat afterwards. If you wish, decorate with sprigs of rosemary stems.

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Vegetarian Coconut Curry

We’ve kind of took it upon ourselves to create a frugal challenge that requires us to become vegetarian for a week. The progress report: Grocery bills have been less than $40 for two, sufficiently providing three meals per day, seven days a week. Frugal challenges for the win! As if this wasn’t enough, the past few weeks, I’ve indulged myself in an even bigger challenge, one spurred by a visiting 24-year old cousin from Virginia. Her recent visit divulged the fact that she has been pescatarian for two years, in an effort to be non-contributory to the food industry’s ways. I did give up beef one year ago, along similar lines of reasoning, but could not fathom giving up anything more (this fear driven by a love of bacon). But her youth and drive to make a difference was very inspiring. I have a lot of friends who have gone pescatarian. Additionally, I know of two people who gave up meat at 8 years old. If I could be whole-heartedly against plastic, why can’t it be the same of food? I bade farewell to my far-off cousin with the promises of at least trying it. Off course, I decided to time my first week of trials with this month’s frugal challenge of vegetarian meals for one week.

The results are two-fold. Extreme sadness and ill-conceived hunger at all times. Giving up chocolate was easier than this. It’s not like I haven’t gone vegetarian for a week before. It’s just that I’ve never done it knowing there’s possibly of a week (or lifetime) or pescatarianism after. On the other side, experimental recipes galore unleashes an innate happiness that only creation can.

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Before we grocery shop, we always write a list. Firstly, because I am type-A. Secondly, because I despise wasting time in uncertainty. And lastly, to avoid getting any unnecessary items. Especially junk food and snacks! So when we were brainstorming for a week of vegetarian dishes, it was Mike who suggested trying an Indian dish. Some may call us crazy for trying a curry in mid-summer heat, but I wasn’t mad about the results. Plus, any excuse to eat rice is welcomed in my culture.

We’ve made curry before, but usually in the fall and winter, filled with squashes and, well, meat. We decided to try something a little different, with more summery ingredients. This recipe contains a good blend of spices, including bold Cayenne pepper. There’s a kick with every spoonful, balanced by Jasmine rice. It does already contain potatoes though, so if you are bothered at all by endless starches, maybe skip the rice. It tastes just as well as a soup! The carrots was Mike’s addition, and the spinach was mine. As with everything, personalize it however way you wish with your own selection of greens. Our recipe, below:

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Ingredients:

  • 1/3 cup cooking oil
  • 3 heirloom tomatoes, chopped
  • 1 1/2 teaspoon salt
  • 1 teaspoon turmeric
  • 1 tablespoon crushed cayenne pepper 
  • 1 cup water
  • 1 pound potatoes, peeled, and cubed
  • 1/2 pound green beans, trimmed and cut in 1 inch pieces
  • 1/2 cup coconut milk
  • 1 bunch of fresh spinach, washed and chopped

The Process:

  1. In a medium pot over medium-high heat, combine the oil and tomatoes and simmer for four minutes. You don’t want to burn the tomatoes, but you do eventually want their juices to come out. The tomato paste will go a long way with this dish.
  2. Stir in the spices and cook for another 4 minutes.
  3. Add the water and potatoes and bring the mixture to a boil. Reduce the heat to low, cover and cook for about 10 minutes. It may be that you’d need to add more water. Don’t let the dish dry out.
  4. Add in the green beans, cover and cook 5-8 minutes more, or until potatoes are tender.
  5. Stir in the coconut milk and increase heat to medium. Once the mixture comes to a boil, add the spinach and stir, allowing the spinach to wilt, about 15-30 seconds. I personally still like spinach looking vibrantly green. The color makes it taste better, or so I tell myself. Once the spinach is wilted, it is ready. Serve and enjoy!
  6. Optional: Globs of Jasmine Rice on the side, stray rice included.

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Frozen Sweet Latte Recipe

This post may contain affiliate links. Please see my disclosure to learn more.

It’s summer in Southern California, and my frugal self can’t help but turn on the AC once the loft nears 90 degrees Fahrenheit. In a moment of weakness (I blame the heat), we went to our favorite local coffee shop in Santa Ana last Sunday, to reap the benefits of their AC in lieu of turning ours on. Which also is a confession for: we ordered coffee at a coffee shop, something we haven’t done in a while. Despite the regrets of spending $11 in exchange for two hours of AC time (we stayed until closing hour), we were introduced to a splendid drink, which they call the Frozen Sweet Latte.

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Hopper and Burr’s Frozen Sweet Latte

The drink comes from a slushie machine, and while $5.50 a glass seems like a steep price, the joys of sipping one of these babies as icy crystals twinkle on your tongue is indescribable. It’s enough to evaporate any heat wave (well, the AC in the shop helped). Regardless, once we had a taste of their medicine, we just knew we had to replicate it, or at least try. Hence, the sharing of a similar, but slightly different, frozen sweet latte recipe. Without a slushie machine, we made up for their textured ice crystals with a more distinct taste of espresso. Here’s how you could avoid paying for coffee, and sit through another hot afternoon in a blazing room.

Makes 6 servings

Things you need:

    • Blender – You’ll need a blender to mix all this goodness right before serving. Having worked at Jamba Juice for almost two years, a blender was one of the first things to go on our registry. No Annie Banks Mackenzie crying over a blender as a wedding gift here (Father of the Bride fans, anyone?). This is the one we own.
    • Scale – I own this one, because it weighs heavy-enough things for bread-making as well. I also like this because I can toggle between grams and ounces. Mike has this one that he uses for coffee exclusively, which is what we mostly use when measuring coffee bean and water weight. It is especially useful since it has that timer, essential to latte pulls and drip-coffee!
    • Grinder – The grinder plays a huge role in the quality of your brew (or espresso, or latte, or what-have-you). We used to just live with the results of a sub-par grinder, until last Christmas, when our gift to each other was a high quality grinder that has been spewing out delicious cups of Joe ever since.
    • Espresso MachineThis is the machine we’ve been using to sling espressos since before I knew what an espresso was. It’s a very affordable espresso machine, with is the main reason we chose it over others. One day, we will upgrade, but for now, it does the job.
    • Freezer safe bowl – Honestly, we just use a glass Tupperware to store the coffee in the freezer. We have a Tupperware set similar to this one.

Ingredients:

  • 1 cup of espresso
  • 1 cup of milk
  • 1/4 cup sugar
  • 6 cups of crushed ice

The Process:

  1. Pull 1 cup of espresso from the espresso machine. We had to pull approximately 4 espresso shots, at 20 grams of freshly ground coffee beans extracted at 25 seconds each shot.
  2. Pour the espresso in a freezer safe bowl. Add the sugar and mix until the sugar has completely dissolved.
  3. Add 1/2 a cup of milk.
  4. Freeze in the freezer for at least 8 hours.
  5. Thaw slightly in the fridge right before use. We placed it in the fridge for approximately one hour.
  6. Transfer to a blender with 1/2 cup of milk. Add 6 cups of crushed ice (depending on the consistency you want).
  7. Blend on high until thoroughly mixed. We still wanted some crushed ice pieces in there.
  8. Pour into 6 glasses. Sprinkle with freshly ground coffee.
  9. Enjoy with a metal straw.

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The Verdict:

Our version is definitely not as light as theirs, but if you really like the taste of coffee, the flavor stands out more in this version. If you could budget out $5.50 a glass, it’s still worth trying out their slushie machine version at Hopper and Burr. Really, the texture is better than ours! The owner, Severson, is doing other pretty neat stuff worth checking out too.

Café de Olla

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On Sundays, we occasionally indulge by making Tartine’s French toast recipe using our homemade sourdough bread. Despite the clash in cultural origin, nothing goes better with a slice of French toast than a cup of Cafe de Olla, in our opinion. We first tried this sweet coffee drink when we dined at Pujol on our trip to Mexico City. We consumed many cups of coffee but the uniqueness of this traditional drink really stands out to me. The bitterness of coffee and the spiciness of cinnamon marries well with the sweetness of piloncillo. Piloncillo is an un-refined brown sugar that is usually shaped in a cone form. When we don’t have it lying around, we substitute brown sugar, but cut the amount to reduce the sweet factor. This coffee is very easy to make, and is the perfect activity while the French toast souffles in the oven.

It is a very easy recipe and the richness of the drink is lovingly understated. In order to make the drink, we use the following kitchen items:

  • Scale – I own this one, because it weighs heavy-enough things for bread-making as well. I also like this because I can toggle between grams and ounces. Mike has this one that he uses for coffee exclusively, which is what we mostly use when measuring coffee bean and water weight. It is especially useful since it has that timer, essential to latte pulls and drip-coffee!
  • Grinder – The grinder plays a huge role in the quality of your brew (or espresso, or latte, or what-have-you). We used to just live with the results of a sub-par grinder, until last Christmas, when our gift to each other was a high quality grinder that has been spewing out delicious cups of Joe ever since.
  • Chemex – You can use any drip-coffee vessel, but we love our Chemex. We like the style with the glass handle, but there are ones with a wooden middle, if aesthetics are more of a concern.
  • Filter – We used to buy disposable paper filters for our Chemex. Over the holidays, Mike’s sister gifted us a pair of reusable hemp filter, and we have never thrown a filter out since then. Surprisingly, it is such an easy clean up process. You simply wash it like you would a towel and hang to dry.
    A similar one, here.

Ingredients:

  • 1L water
  • 50 g piloncillo (unrefined brown sugar)
  • 1 cinnamon sticks
  • 25 g coarsely ground coffee

Instructions:

  1. Add the water, cinnamon, and piloncillo in a saucepan.
  2. Bring the water to a boil for 10 to 15 minutes.
  3. Add ground coffee and stir.
  4. Remove the saucepan from the heat, and allow to steep for five minutes.
  5. Filter the liquid using a Chemex.
  6. Pour into a mug and enjoy.

Bostock

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Bostock is such a funny word. I was perusing the Tartine book when I first came upon this recipe. I’ve heard of french toast, but not of it’s equivalent, which is this quirkily named french pastry. As usual, I was first attracted to the photo in the book, but upon quickly skimming the ingredients, I was intrigued, and at the same time, in love with the idea. The recipe suggested taking day-old brioche bread slices and soaking them with an orange syrup. Once soaked, a layer of jam was spread on top, followed by an even thicker layer of almond cream, which I later learned was referred to as frangipane. On top of that was a sprinkling of sliced almonds. The bread slices are placed in an oven and allowed to bake until the almond topping has caramelized and the almond slices have toasted.

So when we brought home a loaf of Japanese milk bread from Craftsman and Wolves last week, I had an idea, which stems from the realization that along with the Tartine Country Loaf we had also bought, we had WAY too much bread to finish off all by ourselves. I decided to take the Japanese milk bread and substitute it for the brioche! Bread is not to be wasted in our house.

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Japanese milk bread, courtesy of Craftsman and Wolves.

At first, this recipe may sound like something entirely too sweet. Brioche bread on its own has that aspect in it. But I ask that you try it anyway, because you may be as surprised as I to find the nuttiness in this recipe. We had placed a very small layer of jam, but loaded the thing with our frangipane. Once caramelized, the almond really plays a huge role in balancing out the fruitier aspects of this dish. Mike and I have now become huge fans! Plus, this feeds a huge group of people way easier than french toast. It’s easy to prepare everything ahead of time, and assembly is quick. Pop the tray in the oven as the guests arrive, and let the heat do its thing while you entertain. Serve piping hot, with cold brewed coffees, and it’s a perfect Sunday brunch.

This recipe made 8 slices. Believe it or not, Mike and I were not able to finish them all. So we placed them in the fridge and have been sticking a slice into the toaster oven every morning for the past few days, for an easy breakfast before work. They have been reheating very well! Whether you are a brunch host, a busy mom, an entrepreneur, or just a lazy cook who wants to eat great tasting food, this is a must try.

Below is a very similar recipe to the one in the Tartine book, with only a few minor changes.

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A slice of bostock, oozing with caramel goodness.

Ingredients:

Orange Syrup

  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1/4 cup orange juice
  • Grated zest of 1 tangerine
  • 2 tbs Triple Sec (or any other orange liquer)

Almond Cream

  • 1 3/4 cups sliced almonds
  • 1/2 cup granulated sugar
  • Pinch of salt
  • 2 large eggs
  • 1/2 cup unsalted butter
  • 2 tbs Grand Marnier

Bostock

  • 8 slices of Japanese milk bread, about 1/2 inch thick
  • Boysenberry jam
  • Optional: Confectioner’s sugar
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Soaking the slices with orange syrup. YUM!

The Process:

Orange Syrup:

  1. In a small saucepan, combine the water, sugar, juice, and zest and bring to a simmer, while constantly stirring.
  2. When the sugar has dissolved, remove from the heat.
  3. Stir in the Triple Sec and allow to cool to room temperature.

Almond Cream

  1. Combine 1 cup of the sliced almonds, the sugar, and the salt in a food processor and process until finely ground. Reserve 3/4 cup of the sliced almonds for the topping.
  2. Add the eggs and butter to the food processor and continue to process until a paste forms.
  3. Transfer to a bowl and stir in Grand Marnier.
  4. Cover and refrigerate for at least one hour, or up to three days.

Bostock

  1. Preheat the oven to 400 degrees F.
  2. Arrange the brioche toasts on a baking sheet. Using a pastry brush, thoroughly soak the toasts with the syrup until they are very moist.
  3. Spread with a thin layer of jam.
  4. Follow with a thicker layer of almond cream. Think double the later of the jam, or more, because there can never be too much almonds.
  5. Top with the remained 3/4 cup of sliced almonds.
  6. Bake for 15 to 20 minutes until deep golden brown. The cream should have caramelized and the almond slices should have toasted.
  7. Optional: Dust with confectioner’s sugar before serving. We skipped this last step, relishing the toasted almonds, as is.
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It’d be difficult not to fall in love.

For more awesome recipes such as this, all related to homemade bread, I highly recommend Tartine’s book, to start.

Zero Waste Tumeric Red Lentil Fritters Tomato Bowl with Tahini Dill Sauce

This post may contain affiliate links. Please see my disclosure to learn more.

Rumor has it that my co-worker’s wife makes the best lentil soup, and vegan friends have sworn that lentils make for an amazing alternative to meat, whether in burgers or in meat-less meatloaves. So when Mike came across a recipe for Lentil Fritters and voiced a willingness to try a vegetarian alternative to meatballs, I decided to give it a go. This recipe in particular included tumeric, a spice that previous to this post, I have not tried for myself, despite seeing it on every shelf at Mother’s Market and Whole Foods in every edible form imaginable. The benefits of tumeric still escapes me, so anybody able to shed light on this is entirely welcome to! Either way, while curiosity killed the cat, in this case, it got two humans to try a vegan meal in a normally very-non-vegan house.

Happily, I was able to get all ingredients in zero-waste fashion from the bulk aisle of our local Whole Foods. Initially, there was no inkling amongst the both of us that lentil was a grain. For some reason, I always imagined a leafy green. But we finally found it after a quick Google search, and carted away red lentils, chia seeds, and unhulled sesame seeds in self-brought containers. Determined not to buy pre-packaged tahini sauce, I decided to be generous in the sesame seed purchase, so that I could make tahini from scratch at home. And in my efforts to continue with the zero waste, we used some day old bread to create the bread crumbs that we needed to add some texture to the fritters. Biased-ly enough, any recipe that allows me to curb landfill waste is a great one! So I hope you enjoy the nutty, seedy, earthy fritters atop a refreshing bed of salad as much as we did.

Ingredients:

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Seedy Lentil Fritters
  • 1 tsp oil
  • 1/2 cup onion
  • cloves of garlic chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp turmeric
  • 1/3 tsp ground cardamom
  • 1/3 tsp or more cayenne
  • 1/2 cup red lentils, washed and drained
  • 1.5 cups water
  • 1/2 tsp salt
  • 1 tsp dried parsley
  • 1/2 cup packed chopped spinach
  • 1 tsp lemon juice
  • 2 tbsp chia seeds
  • 1 tbsp toasted sesame seeds

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Tahini Dill Sauce
  • 3/4 cup toasted sesame seeds
  • 3 tbs olive oil
  • 1/4 cup water
  • 1 tbsp lemon juice
  • 1/2 tsp dried dill
  • 1/4 tsp salt
  • 1/4 tsp cayenne
Bowl
  • Lettuce
  • Chopped tomatoes & cucumbers

The Process:

  1. Heat oil in a saucepan over medium heat. Add onion, garlic and a pinch of salt. Cook until translucent, stirring occasionally. DSC05007
  2. Add all the spices and drained lentils. mix and cook for only a minute.
  3. Add salt and water and cook for 11 minutes partially covered. Uncover, fold in spinach and parlsey and cook for 3 to 4 minutes or until the lentils are cooked and all the liquid is absorbed. The mixture will be soft. Taste and adjust salt and heat.

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  4. Add chia seeds and sesame seeds and mix in. Chill the lentil mixture for half an hour (in our case, we just placed it right in the fridge!)

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  5. Meanwhile, make croutons from day old bread using our Basic Crouton Recipe. Once croutons come out of the oven, crush them using either mortar and pestle, or a rolling pin.  DSC05056
  6. Preheat the oven to 425 deg F / 220ºc. Mix in 1/4 cup breadcrumbs in the lentil mixture. The mixture will be soft but should get easily shaped into soft balls without too much sticking or squishing.

  7. Once the lentil mixtures have been shaped into fritters, place on a parchment lined baking sheet. Use a pastry brush to rub olive oil over the surfaces, for an extra crisp texture. Bake for 20 minutes.

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  8. Blend everything under tahini sauce in a food processor, starting with toasted sesame seeds and olive oil. Add the rest of the ingredients after the tahini sauce has reached the desired consistency. Taste and adjust, adding salt and lemon as needed. For a garlicky dressing mix in 1/4 tsp garlic powder.DSC05040
  9. Assemble the bowl with greens, juicy tomatoes or cucumbers, and as many Lentil fritters as you like. Drizzle dressing generously.

This makes way more fritters than necessary for a party of two. Good news is that they refrigerate quite well. Reheating in a toaster oven makes them good as new, so batch cooking these babies can really come in handy on a busy day. I would also venture to predict that future self will be substituting these for beef patties, on the regular.

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Cherry Compote

With our recent bread baking habit, we have the privilege of having left-over starter around every single day. In case you are not familiar with baking bread using a live starter, a starter is pretty much a yeast culture in a mason jar that we feed on a daily basis on a set schedule so that the yeast continues to grow. We refer to our starter as our baby. And since feeding requires only a portion of the existing starter to continue growing, the rest is discarded in the trash. Or as is the case in our household, refashioned into a number of different baked goods, sourdough pancakes being one of them.

While the post regarding our entire bread baking experience will be saved for another day, this post is all about what we drizzle over that delicious pancake recipe. Cherry Compote! When I think of cherries, I think of warm summer days, with handfuls of this red, juicy fruit in a bowl, twined together by common, wispy limbs. I think of juice dribbling down chins, and fingers, and for some, shirts while we sit in basic tees and sneakers on the sidewalk or in the grass, picnic style. I envision a collection of pits, delicately eaten around, or more enjoyably, chewed and spit back out. I don’t associate the word cherry with the winter time, but winter time seems to be when I crave it the most.

This compote recipe is perfect for winter. Warm cherries should be as coveted as their cold summer counterpart, and the combination with something as earthy and aromatic as thyme really makes this recipe a simple yet special one. Even though we drizzle this mostly over our sourdough pancakes, it would also be a great addition to scoops of vanilla ice cream, a slice of cheesecake, or as a topping for a Thanksgiving pie. It’s officially Spring, but the weather is still cool enough that this recipe remains relevant, for another few months more. DSC02313.JPG

Ingredients:

  • 1 pound of cherries
  • 2 tablespoons of fresh thyme leaves
  • 3/4 cup water
  • 1/3 cup honey
  • Pinch of Salt

Procedure:

  1. The first part is the fun part. Remove the cherry pits from the cherries! I usually just use a pairing knife, although a cherry pitter would probably be quicker. But you know, minimalist household. The less tools the merrier in our book.
  2. Slice the cherries into halves or quarters, depending on the size you want.
  3. Add the cherries, water, and thyme in a small saucepan and heat over medium heat. Make sure to stir frequently, and continue to cook until they start to break down (approximately 3 minutes).
  4. Stir in the honey and salt and remove from the heat. The compote is all done! Set aside until you are ready for use and rewarm as necessary. Sprinkle in some blueberries, and top with powdered sugar, more honey, or melted butter.

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Zuppa Toscana

While Mike and I continue to wait for winter to hit, we are doing away with some make-believe in this 85 degreee California heat. There isn’t much to complain about regarding these summery temperatures, except for the fact that the sourdough country loaves that I’ve been making have been with nary a partner-in-crime. And now, with Mike getting interested in the bread baking as well, with the plan to begin fermenting his own starter tomorrow, bread consumption must increase, preferably with the help of some accompaniment such as soup.

In light of that, we made Zuppa Toscana to pair with the bread batches that resulted from my two days off. Mike is not fond of soup as a meal, unless they are of a hearty variety. I, on the other hand, can eat soup for days, as long as it comes hand-in-hand with some gluttonous friend. Luckily, this soup fills one up quite nicely, leaving bellies satisfied and hearts full.

The Ingredients:

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  • 1.5-2 pds. bulk hot Italian sausage
  • 1.25 tsp crushed red pepper flakes
  • 1 large onion, diced
  • 1 tbs . garlic, minced
  • 5 (130z) can chicken broth
  • 4 Russett potatoes, thinly sliced
  • 1 cup heavy cream
  • 1 bunch fresh spinach, tough stems removed

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The Process:

  1. Remove the skin from the Italian sausage,and cook with red pepper flakes in a Dutch oven over medium-high heat until crumbly, and no longer pink. I like to cook a bit longer until browned, usually about 10-15 minutes. Drain and set aside.
  2. Cook the onions and garlic until onions are soft, usually on low heat so the garlic does not burn.
  3. Pour chicken broth into Dutch oven with onion mixture. Bring to a boil over high heat.
  4. Add the potatoes, and boil until fork tender, about twenty minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage. Heat through. Mix spinach into the soup just before serving.
  5. Most importantly, serve with fresh, warm bread.