Honey & Walnut Pumpkin Bread

This loaf is the perfect blend of spices to welcome Fall into the kitchen. I used a can of organic pumpkin puree (with no sugar or spices added). If you have extra time, make you're own puree by roasting slices of a sugar pumpkin until soft and puree until smooth.

Canola oil cooking spray
1 1/2 cups whole wheat flour
1/4 cup oat bran or wheat germ
1 teaspoon baking powder
2 teaspoons pumpkin pie spice**
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons light or dark brown sugar
1/3 cup canola oil
1/3 cup honey
1/3 cup milk
1 1/4 cups fresh or canned pumpkin puree
1 egg
1 teaspoon vanilla extract
1 cup chopped walnuts

**Make your own pumpkin pie spice. For a total of 2 teaspoons mix the following: 1 t. cinnamon, 1/2 t. ginger, 1/4 t. ginger, 1/4 t. allspice

Preheat oven to 350°F. Grease an 8-inch loaf pan with canola oil cooking spray and set aside.

In a large bowl, combine flour, oat bran, baking powder, pumpkin pie spice, salt and baking soda. In a second large bowl, combine sugar, oil, honey, milk, pumpkin, egg and vanilla then add to flour mixture and stir until just combined. Fold in walnuts.

Pour batter into prepared loaf pan and bake until cooked through and a toothpick inserted in the middle comes out clean, about 1 hour. Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely.

Roasted Butternut Squash Ravioli with Sage Browned Butter Sauce

Every cooking session begins with a good bottle of wine...

...and some great appetizers, like caper berries...

....and caprese salad with homegrown tomatoes.

Now here's the recipe I used. No need to be exact with the ingredients. The pasta is a simple egg pasta: 2 cups flour and 3 eggs, pulse in a food processor until it resembles coarse meal, then knead for 1-2 minutes until smooth and elastic. Remember to let the pasta rest for 30 mins - 1 hour.

Cut the pasta in 8 pieces before rolling out. I use the Kitchen Aid attachement (totally worth the money and much easier then the countertop-rolling-machine-thing)

Each ravioli piece has a heaping teaspoon of filling so there's no need to make a lot of filling.

I'm missing my ravioli cutter so I just used a round cookie cutter.

These pieces can be cut, sealed and then frozen to make for later.

Plum Galette

Ingredients
Serves 8
Recipe from www.marthastewart.com

* 1 tablespoon all-purpose flour, plus more for work surface
* Pate Brisee
* 1/2 cup finely ground toasted hazelnuts
* 2 tablespoons light-brown sugar
* 1 tablespoon cornstarch
* 1/4 teaspoon salt
* 1 1/2 pounds (about 5) plums, sliced into 1/2-inch-thick wedges
* 3 tablespoons granulated sugar
* 1 large egg, lightly beaten
* 1/2 cup plum or red-currant jam

Directions

1. Preheat oven to 425 degrees with rack in lower third. On a lightly floured work surface, roll out pate brisee to 1/8 inch thick. Trim edges to form an 18-by-16-inch rectangle, and transfer to a parchment-lined baking sheet. In a small bowl, combine flour, hazelnuts, brown sugar, cornstarch, and salt; spread to cover middle of dough, leaving a 3-inch border all around.

2. Arrange plums in rows on top, slightly overlapping the slices and alternating direction of each row. Sprinkle plums with granulated sugar. Fold dough to enclose edges; brush dough with egg wash. Chill 30 minutes in refrigerator.

3. Bake 10 minutes. Reduce oven heat to 400 degrees; bake until pastry is golden brown and plums are softened, about 30 minutes. Transfer to a wire rack; let cool to room temperature. Heat jam in a small saucepan over low heat, stirring until melted. Let cool a few minutes; brush evenly over plum slices and serve.

Mom's Home Cooking

My mom's home cooked Japanese cuisine is easily considered my ultimate comfort food. Here is her famous Tonkatsu dinner. Tonkatsu is breaded and fried pork cutlets with a sweet vinegaresque sauce drizzled on top.

Delicious Miso Soup with taro root

The Taro Root before going into the soup.

Fried Tofu with Bokchoy

Tonkatsu on a bed of fresh cabbage

Pickled Persian Cucumbers

Candied Lotus Roots with julienne peppers

And the BEST thing about Tonkatsu is what the leftovers are made into...KATSUDAN! The remaining pork cutlets are cooked with carmelized onions and sweet eggs. Throw it on top a hot bowl of rice and you have dinner for the next night!

Afternoon Lunch at Tutta Bella

My good friend and amazing artist, Karl, is leaving Seattle for the San Francisco area (we're not holding it against him). To celebrate his bright future and to say goodbye (sniff, sniff) we had an amazing lunch at Tutta Bella. Goodbye Karl! I love you and I will miss you!

Roasted Beet Salad with Goat Cheese and Pistachios

Chicken Sausage + Basil + Olives = **LOVE!!**

Queen of Tarts

This is the the Pear Tart recipe found here. This time I substituted toasted almonds for the pecans. And I found these small tart tins on Amazon. They are perfect for using up left over dough and filling, or if you have the patience you can make a million tiny tarts with them!

A Greek Feast of Moussaka

Traditional Moussaka takes a bit of time and assembly but is a perfect all-in-one meal.

Serves: 8

For the casserole:

• 2 large eggplants
• 1/2 cup extra virgin olive oil
• Kosher salt & ground pepper
  

• 2 Tablespoons extra virgin olive oil
• 1 large bunch Swiss chard, stems trimmed and leaves chopped
  

• 3 Tablespoons unsalted butter
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 pound ground lamb or beef
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/4 cup dry white wine
• 1 - 14.5oz can diced tomatoes, drained
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 medium baking potato, peeled & thinly sliced

For the cheese custard

• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 3 1/2 cups whole milk, at room temperature
• pinch of grated nutmeg
• Kosher salt
• 1 1/2 cups grated kefalotiri cheese (or 1 cup feta plus 1/2 parmigiano-reggiano)
  
• 2 large eggs plus 3 egg yolks
  

1. Preheat oven to 450 degrees. Trim eggplants and cut lengthwise into 1/2-inch slices. Arrange on two foil-lined baking sheets, sprayed with non-stick spray. Brush slices with olive oil and season with salt and pepper. Bake for 30 mins.
2. Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; add the chard and season with salt and pepper. Cook, stirring, until wilted, about 4 mins. Transfer to bowl to cool; squeeze out excess moisture and set aside.
3. Wipe the pot dry; add the butter and melt over medium-high heat. Add the onion; cook until golden brown. Add the garlic and cook 1 minute. Add the lamb (or beef), breaking it up into pieces as it browns. Add the oregano, cinnamon, nutmeg, 2 teaspoons salt and pepper to taste. Cook until the meat is cooked through. Add the diced tomatoes, tomato paste, Worcestershire sauce and bay leaves; bring to a simmer, cover an cook for 30 minutes.
4. Meanwhile, lightly oil a 9x11 inch casserole dish. Place the potato slices in the dish; pat dry with paper towels and season with salt and pepper.
5. Make the cheese custard: Melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to form a paste. Whisk in the milk and 2 teaspoons salt. Bring to boil, stirring often to prevent milk from scorching. Remove from heat; stir in 1 cup cheese. Cool slightly, then whisk in the eggs and egg yolks.
6. Reduce the oven to 350 degrees. Layer half the eggplant on top of the potatoes. Cover with half of the meat sauce, then half of the chard. Repeat with the remaining eggplant, meat sauce and chard. Pour the custard sauce on top, then sprinkle with the remaining 1/2 cup cheese. Bake moussaka, uncovered, until the custard is set and lightly browned, about 1 hour. Let rest 30 minutes before serving.
   

Dutch Baby Pancake

I've never been a huge fan of traditional pancakes because I prefer a more dense, heavy dough. This Dutch Baby is perfectly light but also dense enough to be a great breakfast all by itself! I spread homemade Apple Butter on mine. But you can eat alone or spread with any kind of jam or syrup. This recipe is adapted from Food magazine (March 2009)

Serves 4
Prep time: 5 min
Total time: 25 min

• 3 Tablespoons unsalted butter, room temperature
• 3 large eggs
• 3/4 cup whole milk
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/4 cup plus 1 Tablespoon sugar

1. Preheat oven to 425. In a medium ovenproof nonstick skillet, melt 2 Tablespoons butter over medium heat; set aside.
2. In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
3. Working quickly, dot pancake with 1 Tablespoon butter, and sprinkle with 1 Tablespoon sugar. Slice into wedges and serve immediately.
   

Ethiopian Lunch & Coffee

No forks or spoons people! Just tear off a Injera and enjoy the chicken, lamb, spinach & cheese



My friends Gidi and Derartu recently had me over for lunch and coffee - Ethiopian style! Four years ago Gidi was living in Ethiopia, working as a state auditor. Every year the US Embassy holds a lottery and allows 2-3,000 Ethiopians to come to the US. To win this lottery and be allowed to come to the US is considered the ultimate in luck and prosperity. Gidi and his wife, Derartu, went through an extensive application process after winning the lottery and moved to the Seattle area, where they now live with their two beautiful children.





The youngest server, helping Mom make the guests feel welcome.


















Roasting coffee beans that Derartu brought back from Ethiopia

German Chocolate Cake with Walnut & Coconut Frosting

This was a first - the first time I've baked a cake and NOT tasted it! I made (and sold) this cake for a co-worker to give to his wife for a birthday present. I am definitely regretting not making this for myself instead. As soon as I make it again - and it will be SOON! - I will post the recipe.

The Wonders of Halloumi Cheese

Halloumi Cheese: the 8th and most amazing Wonder of the World! It never melts. Grill it in a hot skillet (no need for oil), sprinkle with fresh lemon juice and capers. So far I have only found it at Whole Foods and Thriftway in Renton. Sells for about $8/lb and worth every penny!

Butternut Squash Ravioli with Brown Butter & Sage Sauce

Recipe coming soon!

Orange-Spice Banana Bread

This version of Banana Bread will blow you away! By adding just enough orange zest, this bread gets the perfect kick - citrus, light and still perfectly sweet. I've never been a huge fan of walnuts in banana bread, but you can stir in 3/4 cup coarsely chopped walnuts at the very end if you like. Serve warm or at room temperature for the perfect companion to afternoon coffee or tea.


Makes one 9-inch loaf

• 1 cup unbleached all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 Tablespoons zest from one orange

• 3 very ripe, soft, darkly speckled large bananas, mashed, about 1 1/2 cups
• 1/4 cup sour cream or plain yogurt
• 2 large eggs, lightly beaten
• 6 Tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

1. Adjust an oven rack to the lower-middle position and heat to 350 degrees. Grease a 9x5-inch loaf pan; dust with flour, tapping out excess.
2. Whisk the flour, sugar, baking soda, salt, cinnamon, nutmeg and orange zest in a large bowl.
3. Mix the mashed bananas, sour cream, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
4. Bake until th eloaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then cool on a wire rack. Can be wrapped in plastic wrap and stored at room temperature for up to 3 days.

Meat Pies aka Forfar Bridies

The dough is flaky and delicate, but strong enough to be eaten straight from the hand - no need for plates or forks. Makes 8 pies. There should be plenty of dough to cut out 8 pies without having to reroll any dough scraps. If you want to make smaller pies, just cut out smaller circles of dough and use less filling.


Pastry

• 3 3/4 cups unbleached all-purpose flour, plus extra for work surface
• 1 Tablespoon sugar
• 1 1/2 teaspoons kosher salt or 1 t regular table salt
• 12 Tablespoons (1.5 sticks) chilled unsalted butter, cut into 1/2" cubes
• 1 cup ice water

Meat Filling

• 2 Tablespoons unsalted butter
• 1 lb (90% lean) ground beef (or any mixture of beef, sausage, veal, etc)
• 1 onion, minced
• 3 garlic cloves, minced
• 1 Tablespoon minced fresh thyme leaves, or 2 teaspoons dried thyme
• 1 teaspoon dried mustard
• 1/4 teaspoon ground nutmeg
• 1 Tablespoon unbleached all-purpose flour
• 1/4 cup dark beer
• 1/4 cup heavy cream
• 2 teaspoons Worcestershire sauce
• 1 egg, beaten

1. FOR THE PASTRY: Process flour, sugar, and salt together in the food processor. Scatter butter pieces over the flour mixture and pulse until mixture resembles coarse cornmeal. Transfer mixture to large mixing bowl. Working with 1/4 cup of water at a time, sprinkle the water over flour mixture and stir, pressing mixture against sides of bowl to form a dough. Add enough water that no small bits of flour remain. Dough should be moist enough to form a ball, but not sticky. Divide dough into 2 pieces, flatten each piece into a 6-inch disk and wrap in plastic. Refrigerate until firm, about 1 hour.
2. FOR THE FILLING: Melt butter in a 12-inch skillet over med-high heat. Add beef, onion, garlic, and thyme, and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until the meat is no longer pink, about 5 minutes. Stir in the mustard, nutmeg, and flour and cook until fragrant, about 1 minute. Stir in beer and simmer 1 minute. Stir in cream and simmer until thickened, about 1 minute. Off the heat, stir in Worcestershire sauce and season with salt and pepper to taste.
3. ASSEMBLY: Preheat oven to 425 degrees. Roll dough to 1/4" thickness. Using a bowl to trace, cut dough into 8-inch circles. Fill dough circles with 1/4-1/2 cup of filling. Fold over dough and seal with water. Pinch edges to crimp dough closed. Brush each with beaten egg. Place on non-stick or parchment lined cookie sheet. Bake 25-30 minutes or until meat pies are golden brown. Let cool 10 minutes before serving.
   

Spinach Lasagna

From "The New Best Recipe" America's Test Kitchen....aka "The Bible" in my house.

Serves 6-8
This dish has a few extra steps, but don't be intimidated. It's delicious and worth the effort! You have to soak the no-boil noodles in this recipe because the lasagna does not bake long in order to keep the spinach fresh. If Italian fontina isn't available, substitute whole-milk mozzarella.

Spinach

• 1 Tablespoon salt
• 2 (10 oz) bags pre-washed spinach

Bechamel

• 5 Tablespoons unsalted butter
• 5 large shallots, minced (about 1 cup)
• 4 medium garlic cloves, minced
• 1/4 cup unbleached all-purpose flour
• 3 1/2 cups whole milk
• 2 bay leaves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 ounce grated Parmesan cheese (1/2 cup)

Cheeses and Pasta

• 8 ounces whole-milk cottage cheese
• 1 large egg
• 1/4 teaspoon salt
• 12 no-boil lasagna noodles (Barilla is the best)
• 1 Tablespoon unsalted butter
• 2 ounces grated Parmesan cheese (1 cup)
• 8 ounces Italian fontina cheese, shredded (2 cups)

1. FOR THE SPINACH: Fill a large bowl with ice water. Bring water to rolling boil in a large stockpot over high heat; add spinach and salt, stirring until spinach is just wilted, about 5 seconds. Using a strainer transfer spinach to the ice water for 1 minute. Drain spinach and lay on clean kitchen towel. Wrap the towel tightly around the spinach to form a ball and wring until dry. Chop the spinach and set aside.
2. FOR THE BECHAMEL: Melt the butter in a medium saucepan over medium heat until foaming; add the shallots and garlick, stirring frequently, until shallots are translucent, about 4 minutes. Add flour and cook, stirring constantly, about 1 minute. Gradually whisk in the milk. Bring mixture to a boil over medium-high heat. Whisk in the bay leaves, nutmeg, salt, and pepper; reduce the heat to low and simmer 10 minutes, whisking occasionally. Whisk in the Parmesan and discard the bay leaves. Set aside to cool slightly.
3. FOR THE CHEESES AND PASTA: Blend the cottage cheese, egg, and salt in a food processor or blender until very smooth. Set aside. Place the noodles in a 13x9 broiler-safe baking dish and cover with very hot tap water; let soak for 5 minutes, shaking the disk to keep noodles from sticking. Remove the noodles and place in a single layer on a clean kitchen towel. Wipe the baking dish dry and coat it with butter or cooking spray.
4. FOR THE ASSEMBLY: Prepare layers in this order:

• Spread 1/2 cup bechamel sauce in empty dish...(then stir the chopped spinach into the remaining bechamel, mixing well to break up clumps of spinach)
• Lay down 3 noodles
• Spread 1 cup of the spinach mixture over noodles
• Sprinkle with 1 cup Parmesan cheese
• Lay down 3 noodles
• Spread 1 cup of spinach mixture
• Sprinkle with fontina
• Lay down 3 noodles
• Spread 1 cup of spinach mixture
• Pour cottage cheese mixture over
• Lay down 3 noodles
• Spread remaining spinach mixture
• Sprinkle remaining fontina over top
  

Lightly spray a sheet of foil and cover dish. Bake until bubbling, about 20 minutes. Remove lasagna and adjust rack to broil position. Broil lasagna until cheese is spotty brown, 3-4 minutes. Cool 10 minutes before serving.