In Season: Brown Butter Rosemary Orange Cornbread

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Brown Butter, Brown Butter Recipes, Comfort Food, Comfort Food Recipes, Corn Bread Recipes, Cornbread, Cornbread Recipes, DC Bloggers, DC Blogs, DC Fashion Blogs, DC Food Blogs, Dress Code, Food Bloggers, Joy the Baker, Joy the Baker Blog, Mexican Recipes, Orange Recipes, Orange Salmon, Orange-Glazed Salmon, Rosemary Recipes, Salmon Recipes, Salmon with Orange Glaze, Southern Recipes, What Dress Code?, Winter Dress Code, Winter Recipes

I know, I know, copying recipes directly from fellow food bloggers does not a chef make. But the second I saw Joy the Baker‘s rendition of cornbread last week, I knew I had to recreate it as soon as physically possible. There is little difference between my and her versions, but I still felt the need to share the deliciousness. You’ll even see that I completely forgot to photograph any adorable little wedges of the cornbread draped in melty butter or drizzly honey, because the moment this cornbread was cut out of the dish, I just couldn’t seem to stop eating it long enough to photograph it. Sorry.

I’ll also mention that the reason I had rosemary and orange on hand in the first place was because of this recipe — Orange-Rosemary-Glazed Salmon. Simple, bright, and delicate, this easy preparation comes highly recommended by my taste buds.

Brown Butter Rosemary Orange Cornbread

1 stick plus 1 tablespoon unsalted butter
2 large eggs
1 cup milk
2 tablespoons fresh orange juice
1 cup all-purpose flour
1 cup ground cornmeal
1 teaspoon salt
3/4 teaspoon baking soda
1/3 cup granulated sugar
1 tablespoon grated orange zest
2 tablespoons chopped fresh rosemary

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease and 8×8-inch square baking pan. Line with parchment paper and grease and flour the baking pan. Set aside.

In a small saucepan, melt the butter over medium-low heat. Melt and cook butter down completely, stirring carefully until it turns a golden brown. You’ll see brown bits start to form at the bottom of the pan. Remove immediately and cool in the fridge.

In a medium bowl, whisk together eggs, milk, orange juice, and browned butter. Set aside.

In a large bowl, blend together sugar, orange zest, and chopped rosemary. Blend with the back of a spoon working the orange and rosemary flavors into the sugar.

Add flour, cornmeal, salt, and baking soda to the large bowl with the flavored sugar. Whisk to combine.

Add the wet ingredients all at once to the dry ingredients. Stir until just incorporated. Pour batter into prepared pan and smooth to the edges. Bake for 20 to 25 minutes, or until a skewer inserted in the center comes out clean.

Enjoy!

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In Season: Brown Butter, Chocolate, Hazelnut, & Orange Cookies

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Brown Butter Recipes, Chocolate Chip Cookie Recipes, Chocolate Chip Cookies, Cookie Recipes, Cookies, DC Bloggers, DC Blogs, DC Fashion Blogs, Dress Code, Hazelnut Recipes, Hazelnuts, Orange Zest, What Dress Code?, Winter Cookies, Winter Recipes

These cookies are the perfect combination of indulgent sugary flavors and the brightness of winter citrus. That, and I have a problem where I must make anything and everything that includes brown butter.

Brown Butter, Chocolate, Hazelnut, & Orange Cookies
Adapted from Tartlet Sweets

3/4 cup butter, room temperature, divided
1 3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/2 cup plus 1 Tablespoon granulated sugar
1/2 cup light brown sugar
zest from 1 large orange
1/2 Tablespoon freshly squeezed orange juice
1 teaspoon vanilla extract
1 egg, room temperature
1 cup chocolate chips
3/4 cup hazelnuts, toasted and roughly chopped

In a saucepan set over medium heat, melt 1 stick of the butter. The butter will begin to foam and bubble. Heat, whisking constantly, until the butter stops sizzling and begins to turn a light amber color and smells nutty and toasty. Immediately remove the butter from the heat and pour into a heatproof bowl. Set aside to cool.

In a small bowl, whisk together the flour, baking soda, cornstarch, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining butter (1/2 stick) and the sugars until fluffy, about 3 minutes. Add the zest, juice, vanilla, egg, and brown butter, and mix until combined. Add the flour in three additions, mixing just until combined after each. Stir in the chocolate and hazelnuts. Wrap dough tightly in plastic wrap and refrigerate for an hour.

Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper. Pinch of about 2-Tablespoon portions of dough, roll into balls, and place two inches apart. Bake until cookies puff and edges are just golden brown, about 10 minutes. Cool on cookie sheet for a few minutes then transfer to wire rack to cool completely.

Note: My cookies turned out a bit too dense and harder than I would have liked because I used whole wheat flour, but using regular flour and effectively creaming the sugar and flour mixture should make these much lighter and fluffier.

Enjoy!

In Season: White Bean Soup & Parmesan Crisps

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Comfort Food, Comfort Food Recipes, DC Blogs, DC Fashion Blogs, DC Food Blogs, DC Weather, Dress Code, Flu Season, Flu Season 2013, Minestrone Recipes, Parmesan, Parmesan Crisps, Parmesan Recipes, What Dress Code?, White Bean Soup, White Bean Soup Recipes, Winter Recipes, Winter Weather

Since it seems to be the season of being perpetually sick, it has also quickly become the season of the perpetual lineup of soups. This earthy Italian take went perfectly with my first foray into the world of Parmesan crisps. Note: Do not use wax paper. After ditching the first batch I went for round two to less waxy, far more delicious results. I’ll be the first to say that toasted Parmesan is about 100 times better than regular Parmesan.

White Bean, Rainbow Chard, and Sweet Potato Soup

1 onion, diced
3 cloves garlic, minced
1 carrot, chopped
2 small sweet potatoes, chopped
1 large can diced tomatoes
1 large can cannelloni beans
4 cups vegetable broth
3 tablespoons tomato paste
3 large handfuls rainbow chard
1 generous tablespoon fresh thyme
1 teaspoon dried oregano
1/2 teaspoon white pepper
1/4 teaspoon tarragon
salt to taste

Sauté onion, garlic, carrot, and sweet potato over medium-low heat until softened. Add broth, beans, tomatoes, and tomato paste, and bring to a simmer. Simmer for 15 to 20 minutes and add herbs. Continue cooking over low heat for another 10 minutes or so.

Parmesan Crisps

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place heaping tablespoon of grated Parmesan on baking sheet and pat down to an even layer. Bake for 3 to 5 minutes or until golden-brown on the edges. Place atop bowl of soup… or eat all of them immediately. I won’t blame you.

Enjoy!

In Season: Arugula, Roasted Sweet Potato, & Quinoa Salad

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Arugula Salads, DC Blogs, DC Fashion Blogs, DC Food Blogs, DC Inauguration, Dressing Recipes, Healthy Recipes, Inaug2013, Inauguration, Inauguration 2013, Kitchn, Long Weekend, MLK Day, Pepitas, Quinoa, Quinoa Recipes, Red Onion Vinaigrette, Salad Recipes, Sweet Potato Recipes, The Kitchn, Toothache, Vinaigrette Recipes, Winter Recipes, Winter Trends, Wisdom Teeth

I started off last week with some leftover arugula and a craving for a hearty salad. Of course, the day after I whipped up this delicious salad, I got to experience the absurdly miserable pain of an infected wisdom tooth. Let’s not even discuss the fact that said wisdom teeth should really have done us all a favor and been removed back when I was in college and had the time for the discomfort. Long story short, the leftovers of this salad had to be put on hold since I could barely open my mouth, much less eat anything other than soup or ice cream. Regardless of the circumstances, however, the combination of peppery arugula with spicy-sweet sweet potatoes, pepitas for crunch, and a tangy red onion vinaigrette is a good one.

Arugula with Roasted Sweet Potatoes, Quinoa, and Pepitas

1 package arugula, rinsed
2 sweet potatoes, roughly chopped
1 teaspoon cumin
1/2 teaspoon chipotle red pepper
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon paprika
1/4 teaspoon nutmeg
1-2 tablespoons olive oil
1 cup quinoa
2 cups vegetarian stock
1/3 cup pepitas

Preheat oven to 400 degrees Fahrenheit. Place sweet potato in a bowl with spices and stir in olive oil to coat evenly. Roast for 15 to 20 minutes, until lightly browned. To prepare quinoa, heat stock to a boil, pour in quinoa, and reduce to a simmer. Cook, stirring occasionally for about 12 minutes. Toss arugula with quinoa, sweet potatoes, and pepitas, and drizzle with red onion vinaigrette.

Red Onion Vinaigrette (adapted from The Kitchn)

1 teaspoons olive oil
1/2 medium red onion, sliced thinly
1 clove garlic, minced
1/2 teaspoon fresh basil leaves
1/4 cup extra-virgin olive oil
1/8 cup cider vinegar
1 tablespoons balsamic vinegar
2 teaspoons honey
1/2 teaspoon salt
black pepper to taste

Heat two teaspoons of olive oil in a skillet over medium heat. Add the onions, season with salt and pepper, and cook until soft, about 10 minutes. Add the garlic and basil and cook another 1 to 2 minutes.

Transfer the onion mixture to a food processor and blend until smooth.

Enjoy!

In Season: Eggplant Involtini

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Casserole Recipes, DC Blogs, DC Fashion Blogs, DC Food Blogs, Dress Code, Easy Tomato Sauce, Eggplant Involtini, Eggplant Parmesan, Eggplant Recipes, Eggplant Rollatini, Italian Recipes, Ricotta Recipes, Tomato Sauce, Tomato Sauce Recipes, Weeknight Recipes, What Dress Code?, Winter Recipes

This dish is definitely an example of hard work paying off. If you’re up for making the sauce, mixing the cheese deliciousness, and slicing and roasting the eggplant, all before popping it into the oven, then you’ll have earned the final result… about 2 hours later. I don’t mean to complain… just make it.

Eggplant Involtini
2 medium-sized eggplants
1 small yellow onion
4 garlic cloves
1 bag frozen spinach
16-ounce carton low-fat ricotta
1 cup shredded skim mozzarella
1 tablespoon thyme
1 teaspoon pepper
1/4 teaspoon nutmeg
1 tablespoon lemon juice

Simple Tomato Sauce
2 28-ounce cans petite diced tomatoes
1 small can tomato paste
1 yellow onion
6-8 garlic cloves
1/2 teaspoon pepper
1 teaspoon oregano
salt to taste

Slice eggplant, using a mandolin or carefully slicing with a knife. Arrange on baking sheets drizzled with olive oil, and sprinkle with pepper. Roast at 400 degrees Fahrenheit for 12 minutes or so, being careful not to overcook.

Meanwhile, prepare tomato sauce. Sauté onion and garlic until aromatic. Add tomatoes and herbs and simmer over low heat.

For the cheese mixture, first sauté the onion and garlic until translucent. Fold into the cheese, herbs, and lemon juice, blending until spinach is evenly distributed.

After eggplant has cooled, assemble, spreading a quarter-inch layer of cheese mixture onto eggplant and rolling individually. Lay in a casserole dish and ladle tomato sauce over top, sprinkling with additional mozzarella, a sprinkle of Parmesan, and an extra dash of oregano. Bake at 350 degrees Fahrenheit for 20 minutes or so, until thoroughly warmed and cheese has melted.

Enjoy!

In Season: A Punchy-Sweet Winter Salad

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Apple Recipes, Avocado, Avocado Recipes, Candied Nuts, Candied Pecans, Candied Walnuts, DC Blogs, DC Fashion Blogs, DC Food Blogs, Eating a Pomegranate, Gala Apples, How to Candy Nuts With Just Sugar, Peeling a Pomegranate, Pomegranate Recipes, Raspberry Vinegar, Raspberry Vinegar Dressing, Raspberry Vinegar Recipes, Winter Recipes, Winter Salad Recipes, Winter Salads

This, as with most salads, can barely even be called a recipe, but I think it’s still well worth mentioning, because it manages to walk the line between the sort of healthy, nutrient-rich recipes we’re forcing upon ourselves now that resolutions have started taking hold — but it also maintains tons of delicious, seasonal flavors and you can consider the candied nuts your little treat.

Winter Salad with Pomegranate, Apples, Avocado, and Candied Walnuts
Serves approximately 6
Can also keep ingredients separate and assemble accordingly for smaller groups

1 package mixed greens (or your preference, can also use strictly arugula or spinach)
1 pomegranate
2 gala apples, thinly sliced
2 avocados, cut into small pieces
1 cup walnuts or pecans, roughly chopped
1/2 cup sugar
1/2 teaspoon cayenne pepper (omit if you don’t want a hint of spice — I include it to trick myself into considering candied nuts healthy — cayenne kicks up your metabolism after all!)

Dressing
2 tablespoons honey
3 tablespoons olive oil
4 tablespoons raspberry vinegar
salt and pepper to taste

I recently learned a little trick for dealing with the pomegranate, otherwise known as the bane of my existence when it comes to ALWAYS staining my clothing.

Cut the pomegranate in half (remember to rinse the cutting board and knife immediately to avoid staining). Then, place the pomegranate halves in a bowl of lukewarm water. As you carefully pull the pith away from the delicious seeds, the seeds will fall to the bottom, while the whitish pith floats to the top — magic! When you finish you can simply lift the rind & such out of the bowl and discard it, leaving behind the beautiful ruby-like seeds to easily drain.

Next up, the candied nuts. Like I said, feel free to use walnuts, or pecans… or almonds if you so desire, though they’re more difficult to caramelize. Pour sugar, cayenne, and nuts into a skillet heated over medium-low heat.

Pay careful attention as you heat the pan, because the sugar can easily burn. After a few minutes, the sugar will start to melt, and you can just keep stirring the mixture every minute or so until it starts to really caramelize.

After you’ve fully coated the nuts, quickly remove them and spread them on a baking sheet. Simply place in the freezer for a few minutes to cool and then break apart.

For the dressing, simply whisk together the ingredients until the honey has dissolved.

Assemble, dress, and enjoy!

In Season: Stir-Fried Tofu and Veggies

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Asian Cuisine, Asian Recipes, DC Blogs, DC Fashion Blogs, DC Food Blogs, Easy Tofu Recipes, Easy Weeknight Recipes, In Season, Savory Asian Glaze, Stir Fry, Stir Fry Recipes, Stir-Fried Tofu with Veggies, What Dress Code?, Winter Recipes

Sometimes dinner just needs to be able to be produced exclusively in one saucepan, and needs to be ready quickly and easily. This is one of those meals.

Stir-Fried Tofu with Veggies and Savory Asian Glaze

14-ounce firm tofu
1 medium eggplant, cut into 1-inch slices
2 red bell peppers, cut into thin strips
1 head cauliflower, cut into pieces
6 whole garlic cloves
2 tablespoons peeled and roughly chopped
3 tablespoons peanut or sesame oil
1/2 cup thinly sliced green onion
3/4 cup Thai basil leaves (I couldn’t actually track this down on short notice because it’s out of season, but it adds a lot of great taste if you can find ’em)

Sauce
4 tablespoons soy sauce
3 tablespoons teriyaki sauce
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons Sriracha

Put tofu pieces in a colander placed in the sink and let them drain at least 10 minutes. While tofu drains, cut veggies and mix sauce ingredients.

When the tofu has drained, put a double layer of paper towels on a cutting board, lay the tofu pieces on the paper towel, and put another double layer of paper towels on top of the tofu. Press down with the palm of your hand to press water out of the tofu so it’s absorbed by the towels. Discard towels and cut tofu into squares slightly over 1 inch square.

Heat a dry wok or saucepan over high heat for about one minute, add oil and heat another minute, then add the garlic cloves and ginger and cook just until they are fragrant, about 30-45 seconds. (Don’t let the garlic brown.) Remove garlic and discard.

Add the tofu cubes, laying each on one of the larger sides so the tofu is in a single layer. Cook over medium-high heat, turning often, until the tofu is well-browned on all sides. Remove browned tofu to a plate while you cook the vegetables.

Add the other tablespoon of oil and heat for about a minute, then add the eggplant slices and stir-fry about 4 minutes, or just until the eggplant is just starting to soften and brown. Add red pepper strips and stir-fry about 2 minutes more. Add the browned tofu pieces back into the wok and cook for 1 minute to be sure the tofu is hot.

Add the sauce to the wok and cook the mixture for 2 to 3 minutes, stirring often so all the pieces of tofu and the vegetables get well-glazed with the sauce. Add the sliced green onions and Thai basil (if using) and cook about 1 minute more. Serve hot.