2*19*13

I just returned from a week of sailing in the British Virgin Islands. And I forgot to pack just one thing for my trip: a camera. Boo.

Thankfully, my compadres did a better job. More to come when I get copies from them. 

This photo was taken with my phone. Most days were warm and sunny, with just enough wind to keep you cool (well, that and the blended drinks). But on this particular day we experienced a storm. Torrential downpour, strong winds and 5-10 foot swells makes for an exciting day of sailing!

2*5*13

Now that I’ve made this bread 3 times in the last 3 weeks, I thought it was only appropriate that I share it. 

The inspiration: my new dutch oven that my mom gave me for Christmas. I love this recipe because it’s much quicker than the other dutch oven bread recipes I’ve seen. It’s not giant (it serves 4, although Cory and I ate almost the entire thing between the two of us last night). Also, it’s easy. I haven’t managed to fuck it up, the way that I have pretty much every other yeast bread. 

Buttery Dutch Oven ‘Quick’ Bread

• 1/2 cup + 2 Tbsp warm water
• 1/2 tsp dry yeast
• 1 3/4 cups all-purpose flour
• 1/4 cup vital wheat gluten
• 1 tsp sea salt
• 1/4 cup butter, melted
• 1 Tbsp honey
• olive oil
• sea salt

In a small bowl, combine the warm water and yeast, and allow a few minutes for it to proof.

Meanwhile, in the bowl of an electric mixer with the paddle attachment, mix the flour, vital wheat gluten and salt on low for a couple minutes.

Whisk the honey into the melted butter.

Add the yeast and butter mixture to the flour and mix on medium-low until dough comes together. Swap out the paddle attachment for the kneading attachment, and knead at medium-low speed for 8 minutes.

Remove the dough from the bowl, and pulling the sides of the dough down to the bottom, shape into a ball. 

Place dough in a dutch oven, cover, and allow to rise for 4 hours (I’ve left it for 8 hours; I’m sure even longer would be fine…).

Preheat the oven to 425.

Punch the dough and knead for another minute or two. Shape back into a ball and place in the dutch oven.

Cut a large X on top. Sprinkle with sea salt and drizzle with olive oil.

Bake covered for 20 minutes. Remove cover and bake another 10 minutes or until beautifully browned and crusty on top.

1*22*13

I intended to post a couple recipes this weekend, but… they failed. For me at least. Who knows if the recipe I used for this sourdough bread was bad, or if it was my own doing that caused it to fail. And by fail, I mean be way too dense and really hardly rise.

Or this roasted banana pudding, which I had such high hopes for (and invested way too many eggs in). Tell me, pudding, is it me?

1*12*13

I was referred to this waffle recipe from a good friend that is an excellent cook. I thought the maple whipped cream seemed like an appropriate topping (especially given that I had extra whipped cream in my fridge), but what would you put on them? 

Rice Crispies Waffles with Maple Whipped Cream

adapted from America’s Test Kitchen

• 1 1/4 cup flour (I used 1/2 c whole wheat - I can’t resist)
• 1 cup crispy rice cereal
• 3/4 cup cornstarch
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 2 eggs, separated
• 1 1/2 cups milk
• 1 tsp vanilla
• 1/2 cup vegetable oil

For the maple whipped cream:

• 1/2 cup whipping cream
• 2 Tbsp real maple syrup

With an electric mixer with the whisk attachment, beat the whipping cream and maple syrup until it holds stiff peaks. Refrigerate until ready to serve.

Preheat waffle iron to medium.

Stir the flour, cereal, cornstarch, sugar, baking powder, baking soda and salt together in a large bowl. 

Whisk egg yolks, milk, vanilla and oil together in a medium bowl.

With an electric mixer with the whisk attachment, beat the egg whites in a separate bowl until they hold soft peaks.

Pour the milk mixture over the dry ingredients and whisk to combine, then whisk in the egg whites until just combined. Do not over mix; a few streaks of whites should still be visible.

Pour 2/3 cup batter into the center of the waffle iron and spread batter out toward edges. Close lid and cook until deep golden brown (3-4 minutes). Repeat with remaining batter.

Serve with a dollop of whipped cream and a dusting of cinnamon. Enjoy!

1*2*13

Happy New Year! Cheers to the many wonderful things to come in 2013! Like weddings…

12*18*12

Normally I share the things that I make, but this was too delicious not to share, and I guess technically I picked it out. Oh yeah, and my oven is broken, so you would not have wanted to look at the shit that was coming out of there anyways. **cue the sad music**

It’s was Nutmeg-Infused Eggnog, and Cory made it for my family’s Christmas party. He’s getting pretty great at making cocktails, I must say.

Nutmeg-Infused Eggnog

From Saveur; serves 8-10

• 1 cup dark rum
• 1 whole nutmeg
• 6 eggs
• 3/4 cup sugar, divided
• 1 cup brandy
• 3 cups half and half
• 3/4 cup sweetened condensed milk
• 1/2 tsp vanilla extract
• freshly grated nutmeg

Crack a whole nutmeg into several pieces. Place nutmeg pieces in a small jar or bowl, add rum, cover, and let infuse overnight.

1-4 hours before serving, strain the nutmeg pieces from the rum. Separate the eggs, placing the yolks in a large bowl, and the whites in a covered container in the fridge.

Whisk the egg yolks vigorously until smooth, slowly adding 1/2 cup of sugar, whisking until lighter in color and thickened. 

Whisk in rum, brandy, cream, and sweetened condensed milk. Cover bowl and place in the fridge for at least 1-4 hours.

Just before serving, give the mixture a quick stir to reincorporate ingredients.

In another large bowl, using a hand mixer with the whisk attachment, beat the egg whites until foamy, then gradually add the remaining 1/4 cup sugar and vanilla. Beat until soft peaks form.

To serve, pour or ladle the eggnog into cocktail glasses, top with a dollop of egg whites, and sprinkle with grated nutmeg.

12*13*12

Just doing a little waiting.

12*1*12

Lately, I’m hung up on…

This blog.

This website.

This album.

This cocktail.

This dog.

And forever on this guy, who shares my vision of a beautiful and comfortable home:

11*24*12

I hope you had a delicious Thanksgiving. It’s probably my favorite holiday (it is centered around food, after all).

Cory and I spent our Thanksgiving in Florida with his family. I always enjoy our time there so much. Southern food isn’t always the most accommodating to a vegetarian, but his sweet family and their amazing Southern hospitality goes a long way in making me feel at home.

And now that the Christmas season is officially upon us, I thought I would share this recipe that is perfect for a December brunch. It’s another winner from the Smitten Kitchen cookbook: Gingerbread Spice Dutch Baby.

If you’ve never had a Dutch Baby, let me explain: they’re sit at that perfect intersection between pancake and crepe. They’re light and fluffy, but also quite moist. And a little bit magical. You’ll need a cast-iron skillet (or other oven-proof pan) to make them. But they are SO easy!

Gingerbread Spice Dutch Baby

adapted from the Smitten Kitchen Cookbook

• 2 large eggs
• 1 tablespoon brown sugar
• 1 teaspoon blackstrap molasses
• 1/3 cup flour (I did half of this whole wheat flour)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• pinch of ground cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/3 cup milk (I used almond milk and it worked just fine)
• 1 tablespoon butter
• powdered sugar and maple syrup for serving

Preheat your oven to 400.

Put eggs in a blender and run until they are smooth and pale in color.

Add the rest of the ingredients except the butter, powdered sugar and syrup, and process until smooth.

In a 9-inch cast-iron skillet, melt the butter over high heat, being sure to coat the entire pan with the butter.

Pour the batter into the skillet, then transfer to the oven and bak for 15 to 20 minutes, until it has rolled up the sides and has a nice consistently springy texture (dry to touch like a pancake, but moister inside, like a crepe).

Slide the Dutch Baby onto a plate, top with powdered sugar and syrup, and pig out!

View high resolution

Happy Thanksgiving! I hope yours was as indulgent as mine.