Stop What You're Doing

That's it. No preamble. No long-winded story about my childhood. No self-reflection.

Just stop what you're doing RIGHT NOW and make these Salted Brown Butter Crispy Treats from Smitten Kitchen.

They are the lazy person's version of The Best Thing I Ever Made. Only 4 ingredients. And they are extremely delicious.

Not pictured: butter.

That is all.

P.S. This recipe easily doubles which is good because God help you if you only make a single 8x8 pan of this goodness. I could eat an 8x8 pan of them all my myself. Which I may or may not have done for dinner last night.

MBAs cannot pass up low-hanging fruit. We just can't.

I recently came into possession of slightly more than a pound and a half of fresh, wild blackberries.

This is because I picked them. On, essentially, the side of the road in Sonoma County. With my friend C.C.

It was actually C.C.'s idea to pick the berries. She's the smart one. "Do you know how much these would be at Whole Foods?!"

Exactly, C.C.  Exactly.

We both came home with bags filled with hard-won blackberries. I say "hard-won" because have you ever picked blackberries? Those brambles are NOT a JOKE.

This is about what the two of us sounded like while picking berries:

"Ooh, these look great!"
"Nice!"
"OW! Motherf---!!"
"There are so many berries over here!"
"Damn it! OW!"
"My fingers are covered in prickly things."
"Can you imagine having this job? This job would really suck."
"Could you wear gloves?"
"I don't think so."
 "I am picking a lot of low-hanging fruit. Ahahahahaha."
 "AAAAAHHH Ouch."
"This. Berry. Is. SO. Sweet!"
"GODDAMN IT, BLACKBERRY BUSH! YOU HURT!"


Anyhow, then I got home and was like, "Hey, Kate, one and a half pounds of blackberries is kind of a lot to eat fresh. I mean, these aren't strawberries!"

So I got to cooking.

First I made Blackberry Jam.

I used a pretty basic jam starting point - fruit plus sugar and citrus peel/juice for pectin but I added a little of my own pizzazz. That means I put some Grand Marnier in it. When I add pizzazz, that's what I add. Now you know.

Actually, I didn't put "some" Grand Marnier in it. I put "a lot" of Grand Marnier in it because I tipped the bottle over a bit too far. No harm, no foul. I cooked the booze off a bit and you can't even really tell it's in there. I swear.


Very Sketchy Blackberry Jam Recipe I Just Made Up 
That You Should Probably Not Ever Try To Make Yourself

I took the pound and a half of (cleaned) blackberries, combined them with a long strip of lemon peel, a teaspoon of lemon juice, a bay leaf (thanks, Martha Stewart, for the ingredient suggestion!), two cups of sugar, and a pinch of salt in a 4 quart pot. I cooked it for about 10-15 minutes, then added the pizzazz. Did the whole jam-freezer-plate test, and filled a pint jar. (No processing here, just keeping this stuff in the fridge.) My wooden spoon seems to have suffered permanent staining as a result of this endeavor.

That's what I did. What I should have done was mash and strain the seeds out of the berries first, before I started cooking. Instead I strained some of the seeds out partway through - about half of them. Half, it turns out, isn't enough. Trust me when I tell you there is a reason you can only buy seedless blackberry jam at the grocery store. Unless you really like to chew. If your jaw needs a workout, and you're tired of gum and Grape Nuts, by all means leave the seeds in.

It does look prettier with the seeds in, so there's that...

I let that cool and then made some blackberry cookie bars. After straining the seeds out of a large portion of the jam. Which took me half an hour. Because I am an idiot.

In case you're not paying attention, let me be clear: Strain first! Better yet, don't make blackberry jam without a food mill. Just buy a jar and save your jam efforts for wins like Tomato Jam.

After all that, I am not going to post the blackberry cookie bar recipe for you.

Mean, right? Not really. Actually, I am doing you a favor.

Here's why: They came out delicious but SUPER buttery. Too buttery, really. Eat-one-and-wonder-if-you're-going-to-be-ok-buttery. I would hate for you, dear reader, to make these and be all like: "Kate, if I wanted to lick a stick of butter, I would have just done that.  No need to gussy it up with your homemade jam."

Which is probably what my co-workers will say when I bring these cookies into work. 

Sorry in advance guys! Thanks for being my guinea pigs!
By the way, that milk isn't just food styling. You really will want some milk with these.
Consider yourselves warned.

Health in a Bowl

As I mentioned last month (cannot believe it has been that long - ugh!), I've spent a couple of weeks feeling rather under the weather recently. Being sick for a few days sucks. Being sick for two weeks is really a whole other story that I hope to never experience again. At some point in week two of this malaise I decided what I really needed was a bunch of vegetables. I'm sure if I owned a juicer I would have been going crazy with that thing.

I don't own a juicer.

I actually am kind of anti-juice. I don't understand why or how juice could possibly be better for you that eating the whole fruit or vegetable itself. But I'm funny like that. Juice is just not my thing.

On the other hand, I can really get behind a good, brothy veggie soup. This was another "let's be thrifty and environmentally responsible and everything and use what's already in the fridge" move. Also an "I feel like crap and don't want to walk a block to the grocery store" move. And with a few supplements, I had a pretty tasty vegetable soup that I will happily make again, only in probably half the quantity as I've discovered that three consecutive days of a vegetable soup meal represent my absolute limit.

If you want to feel healthy, or if you have a lot of veggies in the drawer that are about to go, this is your recipe.

Doesn't this gorgeous kale just scream "I AM SO GOOD FOR YOU!"?

Kate's Vegetable Soup
Makes four big servings

Ingredients

2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, sliced
1 carrot, diced
1 celery stalk, diced
1 small red or white potato (thin-skinned, not Russett), peeled and diced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
4 cups chicken broth (I'm a fan of Swanson Natural Goodness)
1 can diced tomatoes with their juice
parmesan rinds (optional)
1 zucchini, diced
1/2 roasted red pepper, seeded and diced
1/2 bunch of kale, chopped coarsely
kosher or sea salt & freshly ground black pepper

Directions

(Before you start, I highly recommend pre-chopping all the veggies.)

1. Roast your red pepper if you haven't already. I only had half a red pepper but I still just stuck it on the burner. (God, I love having a gas stove.)

2. Once the pepper is good and blackened, put it in a bowl and cover the bowl with plastic wrap. Let the pepper steam for about 10 minutes. Then use paper towels to rub off the blackened skin. Chop the peeled pepper.

3. Meanwhile, heat the olive oil over medium-high and saute the onion, garlic, carrot, and celery until the onion turns translucent, about 10 minutes. You don't really want to brown it here. 

4. Add the potato, spices, chicken broth, and tomatoes. Simmer until the potatoes are tender, about 5 minutes. Toss in one or two parmesan rinds, if you have them. 

5. Simmer for another 15 minutes or so, until the broth looks a little cloudy and starts to smell delicious. 

6. Add the zucchini, red pepper, and kale.

7. Simmer for another 5 minutes or so, until the zucchini is tender but not mushy. 

I love all the gorgeous colors. It's like rainbow soup.

8. Salt and pepper to taste. Serve with some whole grain crackers. And a big spoon.

I finally kicked that crazy flu a couple of days after I made this soup for myself.
So clearly, this works. Sample size of one. I'm a believer.

A Fall Salad and My Perfect Granola

Hi Blogosphere,

I miss you. It's been awhile. A lot has happened since I saw you last. Although nothing very exciting, to be honest. I made a bunch of food. I took some pictures. I did a lot of work. I went to some concerts. I had lots of fun with friends.

Mostly, I didn't blog. But I'm back and I'm vowing to do this more regularly. I'm sure I'll regret this. But like taking my packet of vitamins each morning, I believe it's good for me. Kind of like this salad.

Because I've been a bit under the weather lately, I've been doing a lot of working from home. The benefit to working from home (i.e. one of the few benefits to being sick) is making lunch for myself, on the spot. For some reason, I love making lunch for myself. A couple of days ago, I opened the fridge and decided to just make a salad from what was in there. Here was the result - a very tasty autumnal salad.

Mixed greens, sliced fennel, mission figs (fresh!), green apple, halved grapes, sliced parmesan, toasted walnuts with a dressing of sherry vinegar, olive oil, a little bit of honey, and salt and pepper.

It was a delightful little lunch and I think it even made me feel a little bit better. Food can do that, you know.

Unlike the salad, which I made up on the spot, this granola recipe has been several months in the making. I actually honed it at the end of July but, as previously discussed, have lacked the time to blog about it. By which I mean, I totally didn't prioritize it. Clearly, I had time. I just didn't make time. So now. I'm making time now. Even though I did a terrible job taking pictures of this granola. Oh well. I'm out of practice. Or something.

Anyway, I've finally got My Perfect Granola. I still can't believe how easy it is to make. I'm never buying granola again. For real this time.

This recipe is super easy to modify. You can add or change the quantities on pretty much anything. I like the balance of this one. It's just a little bit sweet and just a little bit nutty.

I certainly don't know anyone like that. 

Kate's Perfect Maple-Vanilla-Pecan-Coconut-Pepita Granola

Ingredients
3 cups old-fashioned (not quick!) rolled oats. Quaker Oats. Obviously. 
1/2 cup chopped pecans
1/2 cup pepitas
1/2 cup unsweetened coconut flakes
pinch of kosher salt
1 vanilla bean, split, seeds scraped
1/4 cup plus 2 tablespoons canola oil
1/4 cup plus 2 tablespoons real, pure maple syrup

Directions

1.     Preheat oven to 350F. Line a large, rimmed baking sheet with parchment paper.

2.     Combine oats, pecans, pepitas, coconut flakes, and pinch of salt in a medium to large bowl. 

3.     In a small bowl, combine canola oil, maple syrup, and vanilla bean seeds. Whisk to combine.

4.     Pour maple syrup mixture into oat mixture. Stir until all the future-granola bits are coated evenly.

5.     Dump granola into baking pan and evenly distribute across pan.

6.      Bake for 20-25 minutes, or until golden brown. Stir once in the middle of baking.

7.     Cool completely, then store in an airtight container. I like to keep mine in a glass jar with a rubber gasket like this one. 

8.     Eat! I like mine over Fage 0% Greek Yogurt with whatever fresh berries I can get my hands on. Or peaches. 

Or straight from the jar with a spoon.

Cooking For Yourself

Ages ago, I picked up a cookbook called "Cooking For Yourself." It was part of the Williams-Sonoma canon and I snagged it on deep discount while I was working there.

I wasn't feeling all militant and single or anything - it just had some good recipes. And some good thoughts on how to buy food without wasting it, and without eating the same thing for a week. Despite the whole foreword about how you shouldn't feel bad about yourself because you're cooking solo.

I kid. It doesn't really say that. Well, not in so many words.

Anyway, I latched onto one recipe in this thing right away, and it's still something I make, 10+ years later.

It is, in fact, ideal, when you are cooking for yourself. As I was, tonight.

Also, I was super hungry. And also, I'm eating lightly this week so I can wear this certain dress to Rayleen & James' wedding this weekend. A very pretty dress. A very unforgiving dress.

Eating lightly for me means fish and veggies. For some reason, that seems to work for me. So I went back to my old salmon-in-a-packet standby.

It's so easy. Even if you're not cooking for yourself, you should add this to your repertoire. Just multiply the ingredients and packets.

And if you are cooking for yourself, I have a bunch of tricks that make this super single-person friendly.

Here's how it goes:

Go to the store and get yourself a nice piece of wild, line caught, salmon. Then go to the salad bar. Get corn, red peppers, and jalapenos. You want about 1/2 cup of corn, 1/4 cup red peppers, and a couple of tablespoons of jalapenos. And cilantro, a few tablespoons of that. If you remember to get cilantro, which I did not. 

Chop up the peppers if you need to. Try to get the pieces roughly the same size. Perfection is not required here.

Salt and pepper the corn/jalapeno/pepper mix and put it on a piece of foil. Add a few dots of butter.
 

Put your piece of salmon on top of the pile.

Oh. Crap. Set your oven to 450! You should have done that before! Do it now!

Ok, and then take a wedge of lime and squeeze it over your salmon on the pile of veggies. Salt and pepper it, and place lime wedges on top and then dots of butter.

Pull up the long sides of the foil and fold over the top so it's sealed. Then roll up the ends.
 

Now bake it. For 15 minutes. Or 20 minutes if you have a super thick filet, but I suggest you cook it for 15.

Be super careful when you take it out as you don't want to burn yourself on the steam coming from the packet of delicious.

It'll look like this:

If you, like me, had a piece of salmon with the skin on it, remove the salmon with a spatula to a cutting board. Flip it over and peel off the skin.

Tasty! (And healthy!)

The juices are delicious, by the way. You may want to consider serving this in a bowl so you can drink the juices at the end. Luckily, you're dining alone so such behavior is totally ok.

Stockholm, Highbrow and Lowbrow

I guess it's fitting that I spent day two in Stockholm experiencing a mix of highbrow and lowbrow culture. After all, these are the people that gave us Ikea and H&M: high style at low prices. Turns out it's hard to escape Stockholm without being buffeted between the two.

 

Highbrow

I started the day with a walk over to the Stadshuset, which is both Stockholm's City Hall and also where the Nobel Prizes are awarded. I got up at 6am without an alarm (it really doesn't get dark at night) and wandered over there since practically nothing opens until 10am.



I believe this is some kind of symbol of Stockholm. I like it because it reminds me of one of my favorite Matisse line drawings:

(Fata with Hat of Light, Memory of Mallarme, 1933.)

 

Nobel Prizes awarded through these doors.

 

 

Proof I was here.

You can kind of see Gamla Stan (the Old Town) over my right shoulder. You would have been able to see more of it but the stranger who took my picture clearly doesn't know anything about framing a shot.

Here's what the view really looked like:

 



Lowbrow

Then, I walked through the Kungsholmen neighborhood (which is fairly normal and non-touristy) to a supermarket, because I always think it's so interesting to see where the locals buy their food. You can tell a lot about a culture by what's in its grocery stores. The Swedes love cheese, fish, bread, and bulk bin candy.

 

 

 

They do actually have Swedish fish in Sweden. Only they are just called "pastelfisk" and, oddly, they are not all red but are a variety of mixed colors. Unfortunately, my attempts to photograph them failed.

 

Highbrow

Next up was a visit to the Moderna Museet, followed by a jaunt over to the Historiska Museet, i.e. the Viking Museum. Sadly, there were no hats with horns in the Viking museum, although I did see a lot of old gold jewelry and treasures. Very fancy.

 

At this point, I was starving and tired from walking around for the last 5 hours. I was hoping to lunch at an outdoor cafe in Ostermalm but couldn't find one that was crowded enough to probably be good, but not crowded enough that I could get a seat outside

 

Lowbrow

So I caved, and went to McDonald's.

 

I know, I know. Here's the thing.

 

McDonald's in Sweden actually has gluten-free buns for its burgers. I couldn't resist.

 

As you can see by the glop of ketchup on my hand, the Swedes are very into their condiments. I somehow managed to get ketchup in my hair (!) while eating this thing...ketchup that I only discovered the next morning. Classy.

Also, the bun...the bun was spongy. It's hard to get the full effect from this picture, but when I say "spongy," I mean, literally like an object which might absorb soap and clean dishes. It had the kind of texture that causes one to wonder if it is actually digestible. Oh well.

 

Highbrow

 

Post-McDonald's picnic, I did a bit of shopping, including a trip to Marzio which had fabulous shoes and bags but unfortunately not in my size, as most of the store was on sale (a benefit to traveling in July). I also made a trip to NK, which is like Swedish Harrod's. Very cool and lovely.

 

Dinner that evening was at B.A.R., a restaurant I read about in a few places, including in a recent Elle Decor guide to the city.

 

I sat outside and enjoyed the loveliest meal.

 

To start, I chose the Ocean Plate, which featured cavian, smoked char, pickled herring (obviously), a langoustine, and some shrimps.

Also, because this is Sweden, where they don't act like you are a pariah if you can't eat wheat, the restaurant quickly swapped out the normal bread basket for some gluten-free bread THAT WAS DELICIOUS.

 

Seriously, I can't express how good this bread was. It was nutty and wheat-y and multi-grain-ish and awesome. America needs to figure out this bread.

 

After the feast of fishes, I had some reindeer, because when in Scandinavia... and also, I'd never eaten reindeer before.

 

This reindeer was so tender and delicious. Really incredible. Like beef, only less..beefy. You know how sometimes you can taste beef up in your nose? Like that charred beef-ness gets up way up in your palate? Reindeer doesn't do that.

 

Then I realized that the reason that the reindeer was so tender was because this was not a reindeer that had spent any time pulling a sleigh. This was reindeer CALF.

 

Oh my god, I ate baby reindeer.

 

Well anyway, it was delicious.

Posted with Blogsy

Rosemary, Sweet and Savory

Apropos of nothing, the first figs of the season arrived last weekend.

In case I haven't made it clear before or before how much I love figs, this little pint basket cost me $7.

Yes. I seven dollars love them.

No foreign figs for me! Steven Colbert would be proud.

And here comes the segue into what this blog post is really about.

Speaking of things I love, I really love the herbal scent of rosemary. (See what I did there?) I might like it better than any other herb. Well, not better than lavender. I love lavender.

I should probably just move to Provence, already.

Anyhow, after plying my coworkers with a variety of flourless baked goods in the past few months, a friend at work, Rachel, let me borrow her awesome cookbook, Good to the Grain. This cookbook in particular covers recipes featuring a wide variety of "alternative" grains. This is the kind of thing I get excited about.

One of the recipes I copied from Rachel's book (figuring if I brought the whole book home, she'd never see it again, or I'd do something horrible like spill a whole bottle of red wine on it) was for Olive Oil Cake.

It, like Jerry Maguire, had me at hello. Spelt flour (my favorite of the alterna-grains), rosemary, olive oil, and bittersweet chocolate. Yes, rosemary and chocolate. Read it again if you must.

There is something about the addition of traditionally savory ingredients to desserts that I am drawn to, fundamentally and physically, as if there were some sort of savory-sweet gravitational pull on my heart. See also: basil chocolate chip cookies.  

But when would I make this cake? I had no occasions for cake making. Back of hand to forehead. Despair! (Ok, not really. I'm totally being dramatic here. Just play along.)

Have you ever noticed how sometimes the timing of life is just really spot on and perfect? You know, in a way that makes you think that perhaps there really is a God, orchestrating this chaos? Like, maybe God is just really, really busy all the time and is juggling SO many plates that it's hard not to drop one now and then (oops, was that a tsunami?) but when all the plates are spinning simultaneously, you practically get knocked over by the serendipity of it all.

As it so happened, the day after I discovered and photocopied this Olive Oil Cake recipe, my friends Sneaks and Juju invited us all to their place to celebrate their engagement and cook us a boatload of amazing Italian food inspired by their recent trip to Italy, where they got engaged. I volunteered to bring dessert, and cooked up this cake along with some of the most beautiful strawberries I've ever seen, and a little mascarpone cream (with crushed amaretti on the side).

Gorgeous, no?

 
I'll be honest here, the strawberries/mascarpone cream/amaretti were totally an insurance policy against this cake. I was nervous about the cake. In case you weren't paying attention before, let me repeat myself: Rosemary. Bittersweet Chocolate. A LOT of olive oil.

I love savory in my sweets, but this felt like a bit of a different ballgame. This was no bit-of-basil in a cookie.

Here's my adaptation of the recipe.

Olive Oil Cake, adapted from Kim Boyce's Good to the Grain

Ingredients
2 1/4 cups white spelt flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
3 eggs
1 cup good extra virgin olive oil (the best you are willing to part with a cup of!)
3/4 cup whole milk
1 1/2 tablespoons finely chopped fresh rosemary leaves (from about 4 stalks)
3.5 ounces 70% bittersweet chocolate, chopped into 1/2-inch-ish pieces (I highly recommend Perugina if you're doing the Italian thing full-on. You can get Perugina chocolate at World Market.)


Directions
1. Preheat your oven to 350 degrees. Rub a 9 1/2 inch fluted tart pan with olive oil. Place the tart pan on a flat baking sheet.


2. Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Set aside. 


3. Whisk the eggs in a medium mixing bowl. Add the olive oil, milk, and rosemary and whisk to combine. 

Let the folding begin.

4. Using a spatula, fold the egg mixture into the dry ingredients. When just combined, dump in the chocolate bits and fold those in as well. 


5. Pour-slash-scrape the batter into the tart pan and spread it evenly. Slide the tart pan / baking sheet combo into the oven. 

6. Bake for 35-40 minutes, until the top is domed and the edges are a bit darker than the middle. (You can do the toothpick test to confirm doneness. I think I overbaked mine a few minutes, so I'd start checking this thing at around 33 minutes.) Slide the tart pan from the baking sheet onto a cooling rack and let cool completely in the pan. 

Everyone at dinner gobbled up the cake to fairly rave reviews (I actually thought it was a little dry due to my overbaking it, but no one seemed to mind. Probably because most of us were a bottle of wine (each) into the proceedings. That is my number one tip for getting people to like what you cook for them. Get them drunk first.)

All in all, a success and I look forward to trying this again and pulling it from the oven a bit earlier.

There is one problem with this recipe, though, and that is this: at the end of it, you are left with a bunch of rosemary.

Well, that's not a problem. As we say at work, that is an opportunity.

Now you've got the goods to make a delicious dinner.

If you like cedar-planked salmon, you'll like this. It's very similar, except there's no tree-killing or grilling involved. 

Kate's Impromptu Rosemary Salmon in a Packet
Serves 1 (but you can make multiple packets to serve more people)

Ingredients
1 lovely piece of center cut salmon, skin on (mine was 6 oz.), rinsed and patted dry on paper towels.
2 stalks of rosemary (you will see that I used more than that but you should not unless you REALLY love rosemary.)
1 small onion, any kind, sliced
1 small lemon, sliced
olive oil for drizzling
salt and pepper

Directions
Preheat your oven to 450 degrees. Tear off a piece of aluminum foil approximately 15" long.  

Season the salmon on both sides with salt and pepper. Put one stalk of rosemary in the middle of the foil. (I used twice as much rosemary as my recipe above calls for. You might not want to do that. Just saying. You have to really like rosemary for that. Want-to-stick-it-UP-your-nose-like it.)

 Scatter half the sliced onion over it. Then layer half the lemon slices over the onion. Place the salmon skin-side down on top. 

Reverse the layering order: add the lemon, then the onion, then the remaining rosemary stalk. Drizzle olive oil over the top of the stack. 

Bring two of the foil edges (I suggest the short ones) together and fold over twice to seal. Roll the side edges in so they meet the top edge and make sure that the packet is well sealed all around. Place the packet in a pie plate or other rimmed oven-safe dish.

Bake for 15 minutes (for a 6 oz. piece).  Be careful when opening the packet not to burn yourself on the escaping steam.

Serve.

Yup, that's haricot verts and figs on the side.

Try not to eat the entire piece of salmon in five minutes like I did. Yum.

This salmon could not be more perfectly cooked. I love it when that happens.