Pear Galette...

I have made this delicious concoction on several occasions lately. It is ridiculously simple and just so good! My recipe was inspired by Rachel Khoo of The Little Paris Kitchen. She is an adorable British lady who moved to Paris to go to Le Cordon Bleu to become a pastry chef. From there she worked at La Cocotte, a parisian bookstore and tea salon, experimented with cooking and baking in her tiny apartment kitchen, hosted cooking classes, and wrote books. She calls herself a "food creative" and now does culinary projects around the world. She is overall a uniquely creative and inspiring lady and I have been enjoying her recipes very much! (Thanks to my lovely sister for the Christmas present!)

This recipe can be easily adjusted to make more or less...depending on how hungry you are! My proportions could feed two or three as part of a larger meal. Also, you can use any cheese you like...I've tried blue, goat, and gruyere and they are all delicious. 

Pear Galette

(adapted from The Little Paris Kitchen)

1 large pear

2 small potatoes

fontina cheese

olive oil

salt & pepper

Preheat the oven to 400 degrees Fahrenheit. 

Thinly slice the pears and remove seeds and stems. Thinly slice the potatoes.

Cut the cheese into cubes.

Line a baking sheet with parchment paper. Layer the pear and potatoes in two lines, alternating (see photos above!). Spread the cheese cubes on top. Drizzle with olive oil and sprinkle with salt & pepper. 

Bake in the oven for 10 minutes. 

Enjoy!

End of Summer Salad...

I know it is already October, but here in San Diego it still feels like July. But soon, summer will be ending. This time of year represents one of the prime examples of mixed-emotions. The long, warm days and delightful sweater-less nights are ending, but the fresh feeling of fall and the promise of exciting holidays are just around the corner.

I used to hate Fall, especially September. It was a nagging reminder that the summer days of freedom were over and the routine filled days of school were returning. But since I have recently (about this time last year) "fallen for Fall," I am feeling very excited about the new season.

I made this salad as a way to use the large amounts of mango we had leftover, but it turned out so tasty I decided I should share!

Warning: This salad is strangely addicting. Who me? Eat it two days in a row? Couldn't be!

 

  

 

Ingredients:

• 2 cups cabbage
• 1 1/2 cup mango
• 1/2 an avocado 
• 1/2 cup cucumber 
• 1/3 cup crumbled goat cheese
• Handful toasted pine nuts

Dressing:

• 1 tbsp. peanut oil 
• 3/4 tbsp. soy sauce
• Juice from 1/2 a lime
• 1/8 tsp. cayenne
• 1/8 tsp. basil
• Pinch of salt

Preparation:

Cube the mango and avocado. Slice the cucumber and halve the slices. Toss all ingredients in a bowl.
Put dressing ingredients in a small mason jar. Seal the lid & shake it up!
Pour dressing on salad, toss, enjoy!

Easy Peasy (And Delicious)...

I have been a little obsessed with breakfast foods lately. I'm not sure why because I grew up pretty strongly disliking them...
Anyways, I just created this omelete-ish breakfast and it was SO good I wanted to share.



Super Simple Steps:
1. Scramble up some eggs and start them cooking on a low heat
2. Add some cheese (I used Fontina from Trader Joe's. It's amazing.)
3. Heat up a microwavable veggie patty (I used Morning Star's Original Sausage Patties.)
4. Cut up an avocado
5. Mix it all together (still on the stove) and add some salt and pepper
6. Eat! Yummm

My Little Pumpkin...

Pumpkin Pie and Milkshakes Oh My!!!

A lovely pumpkin pie recipe for the best foodie holiday there is!
I prefer homemade crusts, but the store bought one will do as well. Here is a good crust recipe from Honey & Jam.
Now for the pie...
By Paula Deen
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough (or homemade!)
Whipped cream, for topping (see hot chocolate recipe to make homemade)

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Don't forget to enjoy a nice spot o' tea!

What should you do with all the leftover pie that no one can eat after eating about a week's worth of food at Thanksgiving dinner, you ask???

Check out Emma & Elsie's answer from A Beautiful Mess...

P.S. You're going to want to try this one...it is quite delicious!

Tomato Cobbler...

Our garden is overflowing with late season tomatoes and I needed something to do with all of these beauties! I found a recipe for tomato cobbler on Honey&Jam's blog and tested it out. (Check out her photos, they're always gorgeous) It turned out very tasty and satisfying.

I used mostly small yellow tomatoes but also cut up some big red ones. I forgot to try adding gruyere to the biscuits, but I sprinkled some on top when I reheated it and it was very good.

Recipe coming up...

Brownie Sunday...

I suppose I have been in a very chocolatey kind of mood recently...first with the hot chocolate, and now with the brownies. But, this is a really good and really easy recipe. I had actually never made brownies from scratch before. I'm not sure why since I have baked close to everything else. I will definitely be making these again in the (probably near) future!!!

Enjoy!

The recipe is from my favorite baking blog Honey & Jam. Find it here.

Best Cocoa Brownies

Adapted from Alice Mendrich’s Bittersweet via smitten kitchen
Makes 16 larger or 25 smaller brownies

10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
1 1/4 cups (9 7/8 ounces, 280 grams) sugar

3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)

1/4 teaspoon salt
1/2 teaspoon pure vanilla extract

2 large eggs, cold

1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
2/3 cup walnut or pecan pieces (I put chocolate chips instead)

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 1:30 minutes. Remove and stir until the butter is melted and the mixture is smooth. Set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smoothes out once the eggs and flour are added.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes. Let cool completely on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.



Serve in a teacup with peppermint ice cream for a lovely holiday treat!

Winter is a comin'...

I've been loving Mr. Banhart especially recently. Listen up!
And while you're at it, enjoy some lovely hot chocolate...

Magical Wintery Hot Chocolate Recipe
serves eight

1/2 cup cocoa
1 cup sugar
1/2 cup milk
2 cups milk, 6 cups water
1/2 tbsp vanilla
1 tbsp cinnamon

In a saucepan, mix together the cocoa, sugar, and milk.
Pour in the rest of the milk and the water (less if you want it more chocolatey).
Set saucepan over low heat and stir constantly, don't boil.
Mix in the vanilla and cinnamon as it heats up. Add in a little whipped cream for more creaminess.
Dip out of saucepan and into mugs. Serve with whipped cream or marshmallows.

Homemade Whipped Cream

2 cups heavy whipping cream
3 tablespoons sugar or powdered sugar (more if you like it sweeter)
1 teaspoon vanilla

Combine ingredients in a bowl with enough room for some growth.
Use electric mixer to whip until peaks form. This takes some time...just keep whipping!


Potential Variations:
Hot Chocolate- add cinnamon sticks instead of powder to the mixture while heating.
Whipped Cream- make mint infused whipped cream. Recipe here.

English Breakfast Sunday...

I woke up this morning feeling the chill of a cold day and got really excited to have a nice snuggly day at home. Unfortunately, the chill was just the breeze from my fan...but I decided that it should still be English breakfast Sunday (to the best of my American capabilities).

English Breakfast

Soft boiled eggs on toast with beans and tomatoes

PG tips black tea with Fortnum & Mason's Shropshire Honey in a Cath Kidston mug of course!

Fresh Raspberries and Blueberries

To make this breakfast...
Toast some delicious bread with butter.
Boil an egg in water for about 5 1/2 minutes. Take out and run under cool water. Peel the egg and cut it in half, mushing it up a bit on the toast.
Heat up some baked beans and scoop over the top of the toast/egg.
Cut up a tomato. (Avocado is also really good with it)
Season with a sprinkling of salt and a pinch of pepper.
Put some fruit on the side. (Raspberries are also really good with a bit of brown sugar)

Peach Plum Pear...

This pie was inspired by a strangely lovely song...

I love baking pies because they are very easy to experiment with. All you need to know is the general ingredients necessary and you're good to go. Pies will not fail, unlike many things in baking, if you don't measure an ingredient exactly. So be bold, get in the kitchen, and make a pie. Or follow my recipe...