Hearty Bacon Clam Chowder

There are some annoying questions asked in this world.  Such as, what are you going to be for Halloween.  I don't know.  Myself?  I get all stressed out even thinking of what to be.  I am absolutely not creative.  And I can't pull off one of those clever easy costume things like scribbling the word book on your face so you can say you are "facebook".  I also hate spending money on costumes.  So I just tend to avoid it.  And then Halloween comes, or some other Halloween activity rolls around, and I dress in my normal clothes.  Or maybe, maybe - a festive Halloween shirt.  I probably sound like the Halloween grinch.  I like other parts of the festivities!  Like the previously posted candy mix.  How can someone be anti-candy?  And we make silly little holiday crafts and carve pumpkins and watch something scary.  But I just don't want to dress up.

Another annoying question is "soup or salad?"  In what world is this an okay question to ask?  How is that even answerable until you know all the possibilities!  Not all soups are the same! Chicken noodle is not crab bisque.  It is not.  I probably wouldn't order chicken noodle unless I was super sick, but then I probably wouldn't be in a restaurant to begin with.  So it just wouldn't happen.  And not all salads are the same!  What lettuce is being used?  What other things are on the salad?  What dressings do you have?  These are all critical pieces of information for us to have to make an informed decision!  Anyways, I'm not sure I've come anywhere close to talking about this clam chowder, except to say, it's hearty, it's bacon-y, and given a choice between this soup and almost any salad, I'd have to go with the clam chowder.

Ingredients
3 cups half and half
1 cup whole milk
1 sprig thyme
8 peppercorns
2 peeled garlic cloves
2 bay leaves
4 tablespoons unsalted butter
1/4 cup flour
extra virgin olive oil
6 pieces of bacon, chopped
2 russet potatoes, chopped
3 stalks celery, chopped
3 carrots, peeled and chopped
2 small shallots, minced
3 garlic cloves, minced
plus more olive oil if needed
8 ounces clam juice
1/2 cup white wine
2 (6.5ounces) cans of chopped clams
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
sprinkling of freshly ground black pepper

Instructions
Gently heat the milk, cream, garlic, peppercorns, bay leaves, and sprig of thyme in a medium saucepan over medium heat.  Don’t let the mixture boil.  Once the mixture is very hot, take off heat and let the aromatics infuse the milk for 20 minutes. 

In a small pot, melt the butter, then whisk in the flour.  Keep stirring, until it begins to bubble (about 2 minutes or so).  Take off heat and set aside.

In a large pot, pour a bit of olive oil in to cover the bottom, and get the oil nice and hot.  Add the bacon, and let it crisp up (about 5 minutes or so).  Once it has crisped up, remove from the pan using tongs.  Set on a paper towel.  Add in the chopped potatoes.  let the potatoes cook in the bacon fat for a bit (about 3 minutes or so).  Then add in the celery, carrots, shallots.  Cook (feel free to add more oil if needed) until the potatoes have begun to brown.  Add in the garlic and cook until fragrant (about 30 seconds).  Stir in the white wine.  Reduce, then add the clam juice, and cans of chopped clams.  Add in the the infused milk and reserved flour mixture (roux).  Stir, and cook until the vegetables have achieved the desired tenderness, and the chowder has become thick.  Add the salt and peppers, and adjust seasonings.  

Halloween Muddy Buddies (aka Puppy Chow)

They say that if you love something, set it free.  If it comes back it is meant to be.  I hate pithy statements like this.  I really did love it and very very very reluctantly let it go.  Well, more like it was forcefully taken from my hands.  I made this candy mix.  A whole glorious batch of ridiculous festive candy in celebration of Halloween.  So garish and bright and delicious.  And placed it into a gigantic container.  And I loved it. Oh how I loved it.  I had no intention of setting it free.  And then Seth told me that it was an absurd amount of candy for one toddler and his parents.  So he was taking it into his office to share.  I hate sharing.  And obviously my container of candy does not have motor skills, so it can't find its way back to me.  But I will contend that it was meant to be.  As I fully intend to make another batch over the weekend.  Maybe, you know, just half a batch. And Seth will not be prying this one away from me.

adapted from bettycrocker.com

Ingredients
9 cups Rice Chex
2/3 cup butterscotch chips
1/3 cup semisweet chocolate chips
1/2 cup Nutella
1/4 cup unsalted butter
1 teaspoon vanilla
3/4 teaspoon vanilla salt (see this post for details)
3/4 cup powdered sugar
a bunch of whatever Halloween candy floats your boat
  I used:
  1 bag of Brach's candy corn
  1 movie theater sized box of Reese's pieces
  ~ 10 ounces of pretzel M&Ms
  ~ 10 ounces of peanut M&Ms

Instructions
In a large bowl, pour in the Chex.  In a medium glass bowl, place butterscotch chips, chocolate chips, Nutella, and butter.  Microwave for 30 seconds, then stir.  You want the mixture to be melted together.  Stir in vanilla.  Sprinkle vanilla salt over the Chex, then pour the Nutella mixture over the cereal.  Get the cereal as evenly coated as possible, then sprinkle with the powdered sugar.  Place the mixture on waxed paper to dry.  In a medium bowl, mix together all the Halloween candy you are using.  Mix with the cereal mixture once it has dried.  Place in an airtight container.

Favorite Things Victoria's Kitchen Almond Water

I first encountered Victoria's Kitchen almond water at the Winter Fancy Food Show this past January. I was struck by how refreshing it was. It's not creamy like almond milk, but thinner and lighter and not too sweet. It has no artificial flavors or colors and while the way it is made is a secret, it's ingredients are only  water, sugar, natural almond flavor (whatever that is!) and citric acid. There's something almost dewy about it. I really like it. So when I had the opportunity to receive some samples I said "yes." I thought I'd play around with it and see if I could develop some mixed drinks. 

Let the record show, I am not a bartender. Not even close. I think it's part of the reason I am so in awe of bartenders. They are like alchemists, balancing flavors in ways that amaze me They delight  me with their concotions. I tried pairing almond water with rum, bourbon, orange liquor, gin and even coffee liquor. Did I mention I am not a bartender? 

I can tell you that almond water is fantastic in hot cocoa, and in warm and cold milk. It has some real affinities with rum, but you'd have to be adept at creating drinks to come up with the right cocktail using it. There are some sophisticated cocktail recipes on the Victoria's Kitchen almond water web site. It's not a very expensive mixer and it's delicious both hot and cold. You can also find a store locator. 

Cilantro and Lime Fried Egg on Toast

Fate intervened.   Had I not been compelled to move the tupperware container sitting on a shelf in the fridge, I would not have spied the sad looking plastic bag behind it.  But I did move it!  I did!  And since then, our breakfasts have taken a delicious turn.  The lucky find was cilantro, an herb that was used days before and then quickly forgotten.  So that morning, I made eggs over easy with toast, some spices/herbs, and then a generous dusting of cilantro.  It was good, but we decided that the sourdough bread needed to be bronzed on a skillet in order to be easier to eat (plus, you know, more fat and deliciousness).  So the next day we did the bronzing with the same herbs and spices and the cilantro.  Then I wondered what would happen with a drizzle of lime juice, so the next day, we did the bronzing, the herbs and spices, cilantro... and the lime juice.  Harmony.  Seriously, what an unexpectedly awesome combination.

I can't bear to think what would have happened had I not moved that container when I did.  Instead of a wonderful new breakfast, a slimy green mess would have been found...  then tossed.

Ingredients 
chopped cilantro
eggs
oregano
kosher salt
crushed red pepper
cumin
garlic powder
slices of sourdough bread
extra virgin olive oil
lime wedges

Instructions
Heat olive oil in cast iron skillet.  Place the slices of sourdough bread on the griddle and bronze each side.  Take off heat once both sides have browned.  Set aside.  Pour in more olive oil if needed.  Crack the eggs into the hot skillet.  Sprinkle with oregano, salt, pepper, cumin, and garlic powder.  Once the white looks pretty cooked (about a minute), get the spatula (be sure to get it underneath the yolk) and flip the whole thing to finish cooking (over easy).  It should only take a few seconds.  Then place on bronzed toast.  Cover with a healthy sprinkling of cilantro.  Serve with lime wedges.  

Butternut Squash and Apple Risotto

The butter had been melted.  The shallot had been added, and was wonderfully soft.  The rosemary and sage gave off their woodsy scents.  Garlic was emitting its pungent fragrance.  It was time to add the rice.  So I measured out the rice and stirred it into the onion and butter mixture, letting the rice get all toasty in a quick herbal butter bath before adding the white wine.

Then I noticed something strange.  I had poured in long-grain brown rice?  How did this even get into the cupboard, let alone get into my pan?  I must have purchased it up by mistake.  Do not make the same mistake I did.  I gave it a chance, trying to cook it for a bit, praying that somehow a risotto would force its way out of this mixture.  A risotto did not emerge.  I guess it could have, if I had given it about a year to cook.  So yeah, do not mistakenly grab long-grain brown rice at the grocery store than grab it from your cupboard to make risotto.

I had to restart the whole thing, of course.

Ingredients 
2 tablespoons unsalted butter
1 large shallot, chopped
2 garlic cloves, minced
1 sprig rosemary, needles removed and chopped
1 tablespoon chopped sage leaves, plus more for garnish
1 1/2 cups Arborio or medium-grain rice
smoked sea salt, to taste
ground white pepper, to taste
1/2 cup dry white wine
6 cups chicken stock
1 1/2 cups butternut squash puree
2 Granny Smith apples, cored
1/2 cup toasted pinenuts, for garnish

Note: I roasted a whole butternut squash in a 425 degree oven for about 90 minutes to 2 hours, then scooped out the seeds and stringy parts and ran the flesh through a food processor.
To toast the pinenuts, I place in a dry skillet over medium high heat and toss until they have developed a golden brown color (about 4 minutes).  

Instructions 
In a medium pot over medium heat, keep the chicken broth warm.  Melt butter in a large saute pan.  Add the shallot, rosemary, and sage.  Once the onion has softened (about 4 minutes), add the garlic and cook for about 30 seconds, til fragrant.  Add the rice.  Stir the rice and let the butter coat the rice.  Sprinkle a bit of salt and pepper.  Pour in the white wine and stir the rice.  Once the rice has absorbed the wine, add in a ladleful (about 2/3 cup) of chicken stock.  Stir and let the rice absorb the stock.  Once it has absorbed it, add the next ladleful, and keep repeating.  Be sure to stir frequently.  Once the rice has cooked, stir in butternut squash puree.  Grate the apples into the risotto and stir.  Top with toasted pinenuts.

The Epicurious Cookbook & MyRecipes America's Favorite Recipes

Despite the popularity of recipe websites, we enjoy printed cookbooks too much to dismiss them. Fortunately two big website publishers have compiled cookbooks that are truly stellar in some ways marrying the best of both worlds. They not only share their top rated recipes, but give use quotes and tips from readers and reviewers. The result is cherry picked recipes with plenty of reader insight. 

The Epicurious Cookbook has over 250 "four fork" recipes that are tried and true. There are plenty of photographs, though not for every single recipe. The recipes are from magazines including Gourmet and Bon Appetit, as well as members. The headnotes for the recipes are particularly helpful, making serving, storage, and even substitution suggestions. The recipes have a certain practicality to them, as the back cover says "recipes you'll make again and again." There are also recipes from beloved chefs like Dorie Greenspan, Alfred Portale and Tom Colicchio. The photography is often elegant and have a consistent style (yes, more weathered wood finished backgrounds...) I love the sound of Eggplant Lasagna with Parsley Pesto, Beet and Carrot Pancakes and Mahogany Chicken (glazed in a soy, mirin and ginger sauce). The only thing I don't like about this book? The recipes are organized seasonally. Calling granola a Winter breakfast just seems dumb to me. There is no good reason not to make it and eat it all year long. Perhaps in some parts of the country this is helpful, but not in California where seasons overlap and are not always so distinct. 

MyRecipes America's Favorite Food culls recipes from magazines including CookingLight, RealSimple and Sunset. It has 200 recipes all highly rated and tested. If you are the kind of person who prefers photos with every recipe, you will be happy with this book. If you are the kind of person who likes to read helpful headnotes, you will be disappointed, because there are none. There are some tips now and again, but more often there are symbols prompting you to scan a photo with your smart phone. Once you do that, you might get more recipes or a technique video. I'm a little bewildered. I use my phone for recipes, but not while I am reading a cookbook. It's an attempt to "bridge the digital divide" but frankly, it seems a little gimmicky to me.  I like that they tell you where the recipes come from, something the Epicurious book does not do. Recipes that peaked my interest include Brandied Cranberry Short Rib Stew, Pasta with Asparagus, Pancetta, and Pine Nuts and Red Lentil Rice Cakes with Simple Tomato Salsa. 

Both of these books have really great recipes, so which one is right for you? It depends on where you generally turn for recipes. I actually think the Epicurious book has more interesting vegetarian recipes and more creative recipes in general, and the MyRecipes book has more healthy options. I've bookmarked more in the Epicurious cookbook but that's not surprising since it's my go-to recipe site. Have you seen these books yet? Let me know which one you like best. 

Washington Apples

Do apples taste better today than they used to? I was just in Washington where 65% of the fresh apples eaten in the US are grown and I learned that the varieties and growing techniques are constantly evolving. The apple trees I imagined I'd see were big bushy ones, tall and majestic growing in a fertile valley. But that's not at all what I discovered in Eastern Washington. After driving hours through sagebrush desert I got a chance to walk through the apple orchards being grown by Zirkle fruit, a fifth generation family farm operation whose fruit is distributed by Rainier Fruit. 

These days, the apple trees in Washington are grown mostly on dwarf root stock, and using V shaped trellises. This makes them much easier for picking and  for increasing the production per acre. The trees are short and bushy and most were positively laden with huge clusters of fruit.

Apples also must be cross fertilized and crab apples are particularly good for this, so you'll see them amongst the orchards too.

You may have noticed that some newer varieties like the Honeycrisp are more expensive than others, but I learned it's due to the tender love and care needed to grow them. They are delicate and even the stems must be trimmed so they don't puncture the fruit. There is no mechanical picking of apples, not yet anyway and picking apples takes skill. Recent immigration laws have made it tougher for guest workers to come to the US to pick fruit. Growers like Zirkle are having a harder time finding people to work in the fields during harvest.

In and around Yakima you'll see a great variety of crops--hops, asparagus, mint, cherries, wheat and corn in addition to apples.

Agriculture is recent in this part of the country, dating back to the 1910's and booming in the 40's and 50's.

What also makes for great apples? Some of the same things that make for great wine. The region experiences cold nights and hot days, and has dark volcanic rock and sandy, silty, loamy soils that are low in nutrients but have good drainage and plenty of water from the Cascades. Growers learn from their experiments and their mistakes. New techniques, new varieties and even new ways to store apples mean today's apples may taste even better than the one's you remember from years ago. 

I spoke at length with the growers about organic apples. They told me they use less and less pesticides and the ones they do use are very targeted and dissipate quickly. Because they also grow organic fruit, they have adopted many organic techniques that they use with their conventionally grown crops as well. I was also told that there are very few insects that they can't battle naturally these days. Fruit is tested monthly to make sure their apples are not being tainted by chemicals, such as pesticide drifts. They take issue with the research done for the EWG list of "dirty dozen" fruit that says apples have higher rates of chemical residue. They pointed me to a web site funded by both conventional and organic farmers, that shares what they consider more accurate information on pesticides. 

The most interesting thing I learned about apples, is that they benefit from controlled atmospheric or cold storage. Some are better after being stored than they are right off the tree! When you bring apples home, be sure to store them in the refrigerator and don't think of apples as just an autumn fruit, some like the Swiss bred Junami won't come to market until January. My favorite varieties are the spicy Braeburn, the sweet  Lady Alice and the exquisite Honeycrisp, but I look forward to enjoying the juicy Jazz apple and the tangy Pink Lady as they arrive in the markets this autumn and beyond...and cooking with them too! 

Disclaimer: I was a guest of Rainier Fruit on this trip to Washington. I was not paid to write this or any other post. 

Kale Pesto Breakfast Pasta

The wise Dr. Seuss asks "Did you ever fly a kite in bed? Did you ever walk with ten cats on your head? Did you ever milk this kind of cow?"  He then goes on to say, "If you never did, you should.  These things are fun and fun is good."

I totally agree - fun is good.  I have yet to fly a kite in bed, walk with ten cats on my head, or milk any cow (though, i remain skeptical that walking with ten cats on your head could be considered fun, as I'm pretty sure the result would be a flurry of biting and scratching).  But we did have pasta for breakfast. And that was fun.  Therefore it was good!

I worry that it appears that we have a kale obsession.  This is not the case.  I promise!  I just happened to have a ridiculous amount of the stuff around and wanted to use it up.  So I made this.

Ingredients 
For the pesto:
3 cloves garlic
1/2 cup toasted walnuts
4 cups chopped kale
1/2 cup olive oil
zest and juice from 1 lemon
smoked sea salt, to taste
freshly ground black pepper

For the breakfast bowls:
kale pesto (about 2 tablespoons per bowl) (I made this night before I wanted to use it)
cooked spaghetti (I cooked it the night before to help speed things along for the morning, you probably want about 1/2 cup -1 cup per bowl)
egg yolks (1 per bowl)
slices of bacon (1 per bowl)
chopped parsley (about a tablespoon per bowl)
grated Parmesan (about a tablespoon per bowl)

Instructions
To make the pesto, place garlic, walnuts, lemon zest, and kale in the bowl of a food processor.  Pulse.  Slowly pour in the olive oil and lemon juice while the food processor is still running.  Adjust salt and pepper to taste, then refrigerate.

Place cooked and heated pasta in each serving bowl.   

Fry up bacon slices on a griddle over medium heat.  Once both sides have crisped, remove from griddle and place on a paper towel.  Chop.  In a skillet (I used my trusty cast iron skillet) over medium heat, fry the egg yolk.  It will only take about 30 seconds to a minute.  You want it to be warm, but still runny.   

For each bowl, toss the pasta with the pesto.  Then top with fried egg yolk, chopped bacon, chopped parsley, and grated Parmesan.

Chocolate Reviews

It's the time of year when the Bay Area is enjoying the most glorious sunny weather and the rest of country is starting to feel the chill. While I love Indian Summer, I also look forward to all the wonderful chocolate that reappears right around now. I'm off to judge some chocolate tomorrow for the Good Food Awards, so I figured I better clear the decks today. Here's a rundown of the chocolate in my stash at the moment. 

Manoa Chocolate is a bean to bar producer, crafting bars from chocolate grown in Hawaii and from Peru. Thanks to a good friend ( aren't friends who give you chocolate the best?) I got to try three bars. They are all unadulterated, made from only cocoa nibs, sugar and cocoa butter. I'm very impressed by the bars balance of sweetness and extremely creamy texture. They are well worth seeking out

The 66% goat milk from Peru has a definite "goat's milk" flavor. I like it, but you have to like goat's milk. The chocolate has a toasty character. 

The 60% dark milk from Waiahole, Hawaii bar is sweet, with a smoky flavor and a dry finish. I really like it a lot. 

The 72% Hamakua, Hawaiian crown is very unusual. I get bitter orange, and a lovely smoothness. Very intense. 

Askinosie is a chocolate maker with a social mission. I think their chocolate is good, but it's not my ideal. I prefer creamier texture and better balance of flavors and sweetness. 

The Dark Milk with Sea Salt has a very mild saltiness, almost not perceptible, it's also very floral. It's a little bit crumbly, not quite as smooth as I prefer. 

The 70% dark chocolate San Jose Del Tambo Equador has a very tannic dry profile with both floral and tobacco notes.

The 72% Tenende, Tanzania Dark Chocolate Bar is actually very mild, and has some notes of red fruit. 

I am always curious to try chocolate from Vosges. I greatly admire the creativity of the Katrina Markoff the founder and chocolatier. But I don't always love her chocolate. Sometimes it works other times, it just doesn't. Vosges is definitely not in the "unadulterated" category, their chocolates often feature edgy flavor combinations (and brilliant marketing). 

The Wild Ophelia line has eight different flavored bars. They are priced competitively and available widely from retailers including at Whole Foods. 

The milk chocolate Peanut Butter and Banana bar was my favorite. It has a tiny bit of salty crunch and the peanut butter and banana flavors really complement the sweet milky chocolate. It tastes like snack time in preschool, and I mean that in a good way.

The Sweet Cherry Pecan milk chocolate bar is definitely a bar I would enjoy again. It has lovely caramel notes and the faint chew of dried cherry. Not much pecan really. 

The New Orleans dark chocolate chili bar is pretty good, if you like fruity chili in your chocolate I guess. A little of this goes a long way. The heat packs a punch. 

The Southern Hibiscus peach milk chocolate bar is a little odd, it has the crunch of perhaps dried peaches? It's a bit sour from the fruit, but overly sweet at the same time. 

Least successful for me anyway is the Beef Jerky milk chocolate bar. It's very smoky and salty and has an "I dare you" novelty appeal but it's not something I'd want to eat again. 

Vosges also has an exotic line of bars. 

The Crispy Carrot bar is really fun. The sweetness of the carrots plays off the creamy milk chocolate nicely. The crunchy carrots will stick in your teeth though! The orange flavor is light, the carrots are more pronounced. Surprisingly good. 

The Red Fire Caramel bar is filled with creamy caramel with spicy chiles and cinnamon. It's pretty good, but rather  sweet for a 62% bar. Definitely for caramel lovers only.

The Smoked Banana Caramel bar is frankly terrible. It is another filled bar, but the smoked banana caramel has an over ripe banana flavor and is sickly sweet. I can't imagine how anyone would like this one. 

Disclaimer: These bars were samples or gifts. I was not paid to review any of them and my opinions are my own. 

Brown Butter Blondies with Chocolate Maple Glaze

Ugh I hate packing.  I think I somehow manage to both overpack and underpack at the same time.  It is a gift.  I was looking for the new toothbrush holders that had been picked up a few days ago, and I knew I saw them the day before.  I had looked right at them in their bag.  Somehow, during those hours, they got lost.  I don't understand how that happens! Am I getting old and senile?  Did I just imagine toothbrush holders?  Was the whole act of going to the drugstore and placing said holders in my basket, checking out, and then coming home with them just an elaborate fantasy in my head?  Is it a trick being played by some sort of supreme being?  Did the cats take off with the package and wrap yarn around it?  Did Max claim it for his own, burying it under a forgotten pile of toys?  Did it disappear through a wormhole into an alternate dimension?  I HAVE NO IDEA! It is confusing.  I was so annoyed about this situation.  I know it really isn't a big deal in the scheme of life, but it doesn't take away from how frustrating it feels at the moment.  So I tried to let it go (okay, lets face it, I'm not really letting it go) and accept the fact that the toothbrush holders have found a new home and would not be accompanying us on our trip.  Then I went to the kitchen and made these.  Eating these made me feel better.

Ingredients
For the blondies:
1 cup whole wheat flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup toasted walnuts, ground
6 tablespoons unsalted butter
1/2 cup brown sugar
1/4 cup maple syrup
1 egg
1 egg yolk
1/2 teaspoon vanilla
2 tablespoons semisweet chocolate chips

For the glaze:
1/4 cup chocolate chips
pinch salt
1 tablespoon maple syrup
1 tablespoon half and half

Instructions
Heat oven to 350.  Grease an 8x8 baking pan.  In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, and ground walnuts.  In a medium skillet, melt the butter.  Keep and eye on the butter, it will become foamy and brown specks will be at the bottom of the pan, and it will have a wonderful nutty fragrance.  Take off heat and stir in brown sugar and maple syrup.  Let the mixture cool.  Once cool, whisk in egg, egg yolk, and vanilla.  Stir in flour mixture and then the chocolate chips.  Bake for about 25 minutes, until  the top is golden brown and it has cooked all the way through.  Let cool.  To make the glaze, place the chocolate chips, salt, maple syrup, and half and half in a microwavable bowl and microwave for 30 seconds to a minute (you want everything to be nice and melted together).  Stir, then use a pastry brush to glaze the blondies.

Adapted from the blondies recipe in Joy of Cooking  

Fall in Coffee Form

So I totally got (stole?) this idea from my friend Jess.  We were on the phone talking about fall and coffee, fall flavored coffee, and how much we love all of that.  You would probably be amazed by how often this comes up as a topic. We haven't seemed to exhaust this subject.  We clearly are not adults, but children.  Children who drink coffee.  Incidentally, Max would like to be one of those.  He loves swiping sips from my mug.  I have learned to guard my mug more carefully.  But just the other day Jess and I were talking about FAVORITE COLORS.  We were having the same conversations that preschoolers have.  I'm guessing tomorrow will bring some in-depth explorations on our favorite and least favorite animals.

Jess was talking about how she loves getting pumpkin pie flavored coffee and stirring in cream and maple syrup.  I was like oh my god, that might be one of the best things ever.  So the next morning, I added some pumpkin pie spices to the coffee grounds before brewing as usual, and then stirred in a maple syrup mixture.   It was... well... Fall, in coffee form.  Pretty much the only way I can experience Fall here.

But not longer!  This Thursday, Seth, Max and I are heading back East, and we get to do all those awesomely cheesy festive autumn things - like pumpkin patches, and hay rides, and corn mazes, and apple orchards. Jess and I can drink this coffee - together!  All while we talk about very important life subjects such as favorite colors and favorite animals.

Ingredients
For the spice mixture:
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground clove
1/4 teaspoon ground allspice

For the maple syrup cream:
1/2 cup half and half
2 tablespoons maple syrup
1/2 teaspoon fresh orange juice
1/4 teaspoon vanilla extract
pinch kosher salt
cinnamon sticks, for serving
orange wedges, for serving

Instructions
Mix all the spices together. Brew with your favorite coffee.  I used 1 teaspoon of the spice mixture with a scant 1/2 cup of coffee grounds in my 8 cup french press.

Whisk half and half, maple syrup, orange juice, vanilla extract, and salt in a bowl (or shake in a sealed jar).  Pour desired amount into the spiced coffee, serve with cinnamon sticks and orange wedges.

Baked Apples with Pine Nuts, Juniper Berries, and Orange

It is surprising to me that apples in this day and age still have cores.  I mean, watermelons and grapes are now seedless.  Apples are wondering when their day is coming.  Okay, I'm wondering that.  I'd also advocate for pit-free cherries.

I thought it would be all meditative and soothing to be coring apples (and I only did 4!).  Looking back, I have no idea why I thought that would be the case.  At all.  For one thing, I am completely incapable of having those kinds of attributes.  Instead, I lean towards "anxious" and "stressed."  I feel like that is something I need to work on, but that just makes me more anxious.  So it is what it is.  And yes, I've tried the whole yoga thing.
Secondly, maybe the 90 degree weather also played a part in making things not so fun.  Okay, probably a large part of it. In addition to being the anxious type, I am also stubborn and delusional - stubborn in that, since September 1, I have declared it to be Autumn here... and delusional since "here" is Southern California.  It has been like 90 here the past few days.  And it is October.  I'm confused by this.  But because it is Autumn, I must do Autumn things.  Even if the weather doesn't cooperate.  And perhaps I should consider one of those apple corer gadgets.  But despite the annoyance of taking out the cores and the overbearing heat, I loved every bite of these.  Completely and utterly worth the hassle.  

Ingredients 
4 granny smith apples, cored
1/2 cup brown sugar
1 teaspoon crushed juniper berries
2 tablespoons melted unsalted butter
pinch salt
1/2 cup pine nuts
1/4 teaspoon all spice
1 teaspoon orange zest
1 1/2 teaspoons orange juice
1/2 cup brandy
1/2 cup water
vanilla whipped cream, for serving

Instructions
Heat oven to 350.  In a medium bowl, mix together the brown sugar, juniper berries, melted butter, salt, pine nuts, all spice, orange juice, and orange zest.  Fill the apples with brown sugar mixture.  In a small bowl, mix brandy and water, and any remaining brown sugar mixture.  Place the stuffed apples in ovenproof dish, then pour the brandy mixture on the bottom.  Bake for about 45 minutes or until the apples are tender but hold their shape.  Serve with vanilla whipped cream.

The Food of Israel

The Israel we know is a land of contradictions and conflicts and common ground can be hard to find. But having just been there, I can say the notable exception to this, is the food. The food is really, really good, and something everyone enjoys with gusto whether it's fine dining or street food. Like the country itself, the food is very diverse. And while the history and scenery might be enough for some tourists, I came for the food. Not just because it's good, but because it provides a window into the culture and the people living there.

While there is diversity in people, politics, heritage, beliefs, religion and more in Israel--enthusiasm and appreciation of food surely is universal. Frankly, it's hard to think of a place with more diverse cuisine; their most famous dishes come from all over the world and use the great local ingredients that are readily available thanks to the climate and often innovative agricultural techniques not to mention Israeli tenacity. 

I thought I knew what food in Israel would be--hummus, falafel, olives and the like. I did find all of those things, but I also discovered so much more. Israel is a country of immigrants and refugees from all over the world and they bring their culinary traditions which become woven into the fabric of a modern country that is thousands of years old, but was declared the State of Israel some 64 years ago.

Here are some common and delectable dishes I tried in Tel Aviv that were (mostly) new to me.

Sabich

Oh my, this is the egg sandwich to end all egg sandwiches. Egg salad, the kind with chopped up hard boiled eggs and mayonnaise is my kryptonite. I cannot stand it. But this unusual combination of thinly sliced fried eggplant, hard-boiled eggs, tahini, fresh tomatoes and lettuce, herbs, slivered onions, pickled cabbage and  various hot sauces including amba, a kind of tangy hot, vibrant pickled mango sauce, is something else altogether. Some versions also include thin slices of cooked potato. I know it sounds weird but trust me when I tell you this is one of the most delicious street foods I have ever eaten. It's a riot of flavor and texture and somehow both filling and yet light. Mostly it's layers of soft and silky vegetables but there is juiciness and a little crunch from fresh vegetables too. It was brought to Israel by Iraqi Jews who enjoy it on the Sabbath, because everything can be prepared ahead of time. It's typically eaten either for breakfast or lunch. 

Where to eat it: I read that the version at 2 Tchernichovsky Street was the best and I believe it. It is made with care and costs only around $5, a pittance for a sandwich that is life changing! 

Mafrum

This is another dish I never even heard of before coming to Israel. But I'd go back to Israel just to eat the delicious versions I tried in the Carmel Market. Another dish prepared for the Sabbath, this one comes from Libya. I've also been told it's a Berber dish. Highly spiced meatballs are packed into artichoke hearts or sandwiched between slices of potatoes or eggplant then dredged in flour then egg and fried and finally cooked in a tomato sauce and served. 

Where to eat it: I had it at Dr. Mafrum, Rambam 4 in the Carmel Market

Shakshouka

I first had shakshouka in Morocco, but Israelis have really taken to the dish and it is served just about everywhere, especially for breakfast. It's a cinch to make at home. Just sauté some onions, peppers and add plenty of tomatoes. Cook it into a thick sauce and season it with paprika then poach some eggs in it. Lightly poach the eggs or cook them all the way through, however you prefer. And voila! You have a satisfying dish that demands nothing more than bread to sop up the sauce. 

Where to eat it: Anywhere! I had the best version in someone's home. Thanks to a new service called EatWith, you should soon be able to eat in someone's home too when you are traveling to places like Israel, Italy and Spain.  But I also had it served in a little cast iron pan at Cafe 12, Rothschild 12,  in Neve Tzedek, a very hip neighborhood filled with boutiques and galleries where the beautiful people go. In fact, my dining companion spotted a former Miss Israel, model and actress Gal Gadot who starred in Fast & Furious.

More posts on Israeli cuisine to come! 

This trip was sponsored by Taste of Israel and I was their guest. I was not paid to write this or any other post.

Food Blogging Resources

Because blogging has been so good to me, I've become a blogging evangelist, often encouraging others to blog too. At first blogging was fairly straight forward, but over the years, it's gotten more complicated. I used to say you could set up a blog in 5 minutes on Blogger. That may still be true, but there's a lot of work involved after that. There is food photography, food writing, and a plethora of social media to participate in. Even though I've been at it for 9 years, I am no expert when it comes to blogging. I have questions and there haven't really been books to turn to, until now.

Food Blogging for Dummies addresses the questions of the food blogger. The format of the book makes it easy to understand things like the pros and cons of self hosting your blog and provides a very basic cheat sheet with some html code. It also covers food photography. While it's not comprehensive, it really does touch on an awful lot. The author is big on name dropping referring to top bloggers by first name--Heidi, David, Elise--but she clearly knows her way around the food blogging world. Though I think it's probably best for the newbie, the seasoned blogger will surely pick up some tips in this book too. 

There are a lot of food photography books, but as a food blogger, chances are, you are also the food stylist. Two new books actually take on this combination. The first is Food Styling and Photography for Dummies. Let me just say at the outset that this book is not specifically targeted at food bloggers, although bloggers will find much of it useful. If you are hoping to make the leap from amateur to professional this is a good book for you since it covers everything from dealing with personnel and sets to professional lighting equipment and pricing models. 

The other book on the subject is Plate to Pixel, digital food photography and styling by noted food blogger and photographer, Helene Dujardin. Ok I'm just going to say it. The overuse of the distressed wooden surfaces in this book drives me a bit bonkers. But there is much to learn about lighting, perspective, equipment and resources. The tone of the book is encouraging and positive. All in all, it's a great book.

Do you need a book on social media? These days everyone is talking about Pinterest, the fastest growing social network of all time.  If you are one of those people who feels like they can't be bothered, think again because it can be an important source of traffic to your blog.

I know some people think it's just a time suck, and a way to ogle at photos, but it's really so much more than that. Pinterest can be a powerful tool for organizing information, finding content and more. Pinterest for Dummies author Kelby Carr jumped on the bandwagon early and is a good guide to getting the most out of Pinterest whether you are new to it or not. I particularly liked the chapter on finding ways to use Pinterest.

Even as someone who has embraced Pinterest I picked up a lot of tips and techniques. The more you learn about Pinterest the more you will get out of it. I also believe the sooner you get involved with it the better. The book is a slim volume but worthwhile. 

Last but not least there are two books that are not new, but that I refer to frequently. The Recipe Writer's Handbook is just the best resource for anyone who writes recipes. How many cups are in a pound of cranberries, how do you adapt US recipes to metric, what's the actual definition of sauté? It's all there and more. The other book is Dianne Jacob's Will Write for Food, the current version has quite a lot on blogging and is good for all food writers or wanna be food writers. It is not a book that covers photography or how to find advertisers. It is a book on food writing and on that topic alone it's very comprehensive. Whether you want to become a better writer, find an agent, get a book deal or write for magazines, her advice is solid.

Disclaimer: There are affiliate links in this post and I may receive commissions for purchases. I also received some, though not all of the books discussed in this post as review copies.