Thé Time: The London Tea Room

Posted on January 4, 2018 by Emily Wasserman

Screen Shot 2018-01-04 at 1.20.04 PM
It’s taken me a while to tell you about the London Tea Room because I was saving it for just the right moment. As it turns out, it’s today.

It’s FREEZING in St. Louis. It’s the kind of cold that makes your breath freeze as you let it out. You start stooping over to brace yourself against the wind and walking two times faster to get from one indoor location to another. If it sounds like I’m being dramatic, I’m not.

To combat this harsh reality, I went to the London Tea Room for cream tea today. For those of you unfamiliar with the London Tea Room, it’s a little shop and café located on the south side of Tower Grove Park. They have almost every kind of tea you can imagine, and pastries and other light fare to complement the drinks.

Today I ordered the “cream tea,” which is a pot of tea that comes with your choice of a scone, jam, and clotted cream. I got lavender earl grey tea and a currant scone. I hoped it would warm me up and make me more ready to brave the cold.

It worked. I leisurely ate my scone, sipped hot lavender earl grey tea with milk, and read some David Sedaris. I forgot about the fact that it’s 15 degrees outside. If I tried hard enough, I could almost believe that it was spring and I could walk a block to the park.

Screen Shot 2018-01-04 at 1.20.23 PM

I spent a little time in London when I was a teacher in France but I didn’t get to see a lot of the city. When you’re chasing 50 ten-year-olds through downtown London, you don’t have much time to look around. Still, the vibe at the London Tea Room reminded me of what I saw when I was abroad. It’s the closest you can get to London without leaving St. Louis.

Screen Shot 2018-01-04 at 1.20.36 PM

I’d highly recommend stopping in sometime soon, especially while the weather is still cold. It’s the perfect place to lounge with a book or work and enjoy a steaming hot pot of tea.

On an unrelated note, here’s a song that I’ve been jamming out to today. I’ve listened to it 20 times on repeat and each time, I want to start dancing in the middle of the street. That hasn’t happened yet but it probably will soon.

 

 

Posted in Restaurant Reviews, Thé Time, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Kale and Caramelized Onion Quiche with Sweet Potato Crust

Posted on January 3, 2018 by Emily Wasserman

Screen Shot 2018-01-03 at 8.40.26 AM
When I saw this recipe, I immediately knew I had to make it. It combines a bunch of my favorite things including eggs, sweet potato, and kale.

Normally on a weekday night, I’m less apt to try a complicated recipe. I throw quinoa in a pot, steam some vegetables over it, and call it a day.

This quiche is a little complicated to make but it’s DEFINITELY worth it. Now that I’m thinking about it, it actually doesn’t feel like a lot of work while you’re doing it because it doesn’t require multiple steps at once.

Everything is sequential: You make your sweet potato crust (which comes together very quickly if you have a food processor), you sauté onions and kale, and then you make your egg filling. Pop the pan in the oven and about an hour later, you’ll have a fluffy, flavorful quiche with perfectly cooked eggs. I don’t know about you, but that’s one of my versions of heaven.

My favorite part about this recipe is the sweet potato crust. I was a little skeptical about how it would turn out but I needn’t have feared. It’s soft, sweet, and slightly smoky, the perfect base for the quiche. It pairs well with the caramelized onions and soft kale on top.

ANYWAY. I would highly recommend making this quiche as soon as possible. It will feed you for a week and you won’t get sick of eating it. It’s also deceptively impressive so you can bring it to a dinner party or a potluck if you’re looking for a dish to make.

Here’s a song that reminds me of this quiche. My mom got Alexa for Hanukkah and so my sisters and I spent our holidays yelling at her to play music. Sometimes she has a mind of her own and plays whatever she wants. That’s how I discovered this song.

Kale and Caramelized Onion Quiche with Sweet Potato Crust

Ingredients

5 Tbsp extra-virgin olive oil, divided, plus more for pan
1½ pounds sweet potatoes (about 4 small), grated
1 large yellow onion, thinly sliced
1 small bunch curly kale, stems removed, torn into bite-size pieces
12 large eggs
4 ounces mild or sharp cheddar, grated (about 1 cup)
1 cup nonfat Greek yogurt
ground black pepper and salt

*You will need a 9-inch springform pan, prepared with cooking spray

Directions

Preheat the oven to 300 degrees F.

Heat 2 Tbsp of olive oil in a large nonstick skillet over medium high heat. Add the grated sweet potatoes, sprinkle on some salt, and cook, tossing occasionally, until they’re browned around the edges and slightly undercooked, about 10-12 minutes.

Transfer the sweet potatoes to a prepared 9-inch springform pan and pan down with the back of a wooden spoon. You want the potatoes to form a base layer. Make sure you pat them into the crease where the springform pan comes together.

In another large nonstick skillet, add 3 Tbsp olive oil and heat over medium heat. Add the sliced onion and cook, flipping every once in a while, until they start becoming caramelized and slightly brown. Add the kale in handfuls, stirring with the onions until it’s just wilted and bright green.

Make the egg batter by whisking the eggs, cheddar cheese, and Greek yogurt together in a large bowl. Whisk in a couple pinches of salt and pepper.

To assemble the quiche, place half the onion/kale mixture over the sweet potatoes. Pour the egg mixture on top and then carefully press the remaining kale and onion mixture on the surface.

Bake until the quiche has puffed up and there is no runny egg mixture visible on top. This will take about an hour but start checking the oven around 50 minutes. Enjoy!

Posted in Breakfast, Brunch, Dinner, Gluten-Free, Lunch, Uncategorized, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , | 2 Comments

Dimanche (That Means Sunday)

Posted on December 31, 2017 by Emily Wasserman

Screen Shot 2017-12-31 at 12.16.52 PM
Welcome to this edition of Dimanche (That Means Sunday), a roundup of things that caught my eye this past week.

It’s almost the New Year and I can’t believe it. This year has flown by, despite the times when it felt like it would drag on forever. It seems like only a couple months ago, I was packing all my things and getting ready to move from D.C. to St. Louis. At the time, I was terrified, worn out, and disillusioned. I wasn’t sure what the next year would bring.

This year, like any year, brought good and bad things. Politically, it was a disaster. Whenever I think about the fact that Trump is still president and that Republicans are enabling his lunacy, I feel rage and depression. How could our country sink so low?

I’ve also been worn out emotionally at times. It’s difficult to end one chapter in your life and start a new one. It often involves saying goodbye to people, places, and situations that meant a lot to you in the moment. It’s hard to find perspective when you’re in the midst of change.

Still, I’ve learned a lot of important lessons from moving home. I realized that sometimes it takes more courage to come back to where you started than to leave forever. If you have the strength to reckon with the past and start over, it can yield some gratifying and surprising results.

So if I’m going to impart some end-of-the-year wisdom to you, it would be to let go. Let go of things that don’t serve you and people who don’t treat you the way you deserve to be treated. Let go of what you think you *should* be doing and explore possibility.

Letting go doesn’t mean forgetting, or turning a blind eye to problems. It means making space in your life for new things and experiences that will help you grow. It’s easier said than done, of course. But I think if you commit to this philosophy, you’ll be much better off in the coming year.

Without further ado, here is Dimanche:

David Sedaris is one of my favorite writers. I’m reading a book of his essays called Let’s Explore Diabetes with Owls and I love it. I laugh out loud at some passages, especially the ones about his family. It’s a great book to read on a lunch break when you’re stressed at work and you want to forget about everything and everyone for an hour.

Screen Shot 2017-12-31 at 12.17.08 PM

On Thursday, I drove out to Marthasville, MO, to work on a story I’m writing about Edelbrand Pure Distilling, a family-run business that makes Swiss brandy. I loved meeting the DeLean-Weber family and hearing their story. It’s inspiring to me that they’ve committed to doing things on a small scale. It’s easy to sell out but Edelbrand is doing things their way. I hope to do the same if/when I start a small business one day.

IMG_0144.JPG

I’ve been watching a lot of “Parts Unknown” lately, a series on CNN where Anthony Bourdain travels the world and talks about the food and culture in different cities or regions. I have a love/hate relationship with Bourdain: I love his passion for good food and his boldness, but sometimes I can’t stand his ego. Still, the show is great and it gives you a window into different countries’ food traditions. One of my favorite episodes is the one about Mexico City. You should check it out.

Let’s face it: We’ve all been stress eating this year. I’m loving this article, “The Comfort of Tamales at the end of 2017,” that was recently published in The New Yorker. It’s one of the best stories I’ve read all year. I wanted to book a ticket to L.A. after I read it, just so I could eat tamales.

Have you been to Vicia yet? If you’re in St. Louis and you haven’t gone to the restaurant, I’d highly recommend changing that as soon as possible. Vicia is known for its “vegetable forward” menu, which means that fresh, local vegetables take center stage in most of the dishes. My friend Rachel and I got the turnip tacos last night and we were blown away. Check out my Instagram for more pics of our meal.

Screen Shot 2017-12-31 at 12.16.18 PM

Last but certainly not least, I really enjoyed reading an article this week about New York’s Attorney General Eric Schneiderman. I used to write about Schneiderman when I covered Big Pharma. Now, he’s cracking down on Trump and his corrupt administration. I admire Schneiderman’s tenacity. I like the part of the story when he said that he never expected Trump to become “presidential.” Amen. I also like the part that characterizes Schneiderman as a yoga-practicing saint and Trump as an exercise-resistant slob.

Happy New Year! Here’s a song to play today, tomorrow, and throughout the rest of 2018. It’s one of my favorites.

Posted in Dimanche (That Means Sunday), Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Soup Dumplings STL

Posted on December 27, 2017 by Emily Wasserman

Screen Shot 2017-12-27 at 8.20.52 AM
Some of the most nondescript places have the best food. This is the lesson I’ve learned in my lifelong quest for good food. For example, a restaurant in a rundown strip mall will have better Indian cuisine than a gourmet restaurant that you have to wait weeks to get into. Or an order-at-the-counter taco shack with minimal signage will serve the best fish tacos you’ve ever eaten.

That’s how I feel about Soup Dumplings STL. I went there a couple weeks ago on Friday night after work. I’d read a lot about them–they’re getting glowing reviews in local food publications–so I wanted to see what all the hype was about.

Soup Dumplings STL is located in the middle of an old strip mall in University City, a St. Louis suburb near the city. If you pull up on a rainy Friday night like I did, you might be tempted to drive away. The parking lot is dark and nothing about the complex persuades you to linger.

But driving away would be a mistake because the second you walk through the door of Soup Dumplings STL, you feel at home. The interiors are bright and welcoming and a woman, who I assume is one of the owners, smiles at you from behind the counter.

Screen Shot 2017-12-27 at 8.20.40 AM

I decided to order the pork dumplings, or xiao long bao. After I sat down to wait for them, I heard the man next to me tell his date that the pork dumplings were better than the chicken. That confirmed my decision.

The owner brought the dumplings to my table in a steaming wooden basket and set it down in front of me. I’d been observing how other people were eating the dumplings because I’d never tried them before. I saw people eating them different ways, though. Some seemed to dip them in a bowl of soup, others speared them with a chopstick and nibbled at them. There didn’t seem to be one technique.

“Do you know how to eat soup dumplings?” the owner asked me.

“No,” I said, blushing.

She was completely non-judgmental. “You take the chopsticks, you poke holes in the sides of the dumpling, and then you press it to let soup out,” she said, demonstrating with one of my dumplings.

After she left the table, I tried it myself. Admittedly, all I wanted to do was pick up the dumpling with my hand and bite into it. But something told me if I ate it the *right* way, or at least, the way she demonstrated, I’d be in for the best experience. So I balanced the dumpling in a ladle in a soup bowl, poked two holes in it with the end of my chopsticks, and press on the top to let out a little soup. Then I grabbed the dumpling with the chopsticks and put the entire thing in my mouth.

For the next couple seconds, I transcended reality. I felt the salty, rich broth rush into my mouth, and tasted chewy, tender pieces of pork. The dumpling wrapper, steamed to perfection, seemed to melt on my tongue. I almost started crying but I held back my tears. I refused to be the person who cried into their dumplings.

Still, I was floored. I ate the next five dumplings in a state of ecstasy. I barely noticed my surroundings and I didn’t pay attention to people who were staring at me (because, when you’re eating alone, someone always stares). It was just me and the pork dumplings. I guess the only thing you can call it is love.

After I downed six dumplings, I went back up to the counter. The woman looked at me questioningly. “I want to try the chicken dumplings.” She burst out laughing. Does anyone stop at one basket, though? I felt like I could have eaten three.

I finished the chicken dumplings and realized that the man next to me was right: Pork was better. Still, I felt content knowing that I tried them both.

I realized something important while dining at Soup Dumplings. I usually dine in places where I’m familiar with the food. I’ve tried a lot of cuisines but sometimes I stumble across one I haven’t had before.

It’s important to leave your comfort zone when it comes to food. You could be missing out on the best xian long bao of your life and you didn’t know it.

And, if you’re lucky, there will be people to help you along the way. What I’ve learned about food is, the people who make it are very excited to share it. They want you to have a good experience because they’re passionate about their craft. It’s more than a meal; it’s a gift.

 

 

Posted in Restaurant Reviews, Uncategorized | Tagged , , , , , , , , , , , , , , , , | Leave a comment

Overnight Bourbon Vanilla French Toast

Posted on December 26, 2017 by Emily Wasserman

Screen Shot 2017-12-26 at 8.18.36 AM
I wanted to make breakfast for my mom and sister Christmas morning and the first thing that came to mind was overnight French toast.

I usually have French toast on Christmas. A couple years ago, I stayed over at my friend’s place in Baltimore on Christmas Eve and we made some in the morning. She only had wheat bread and low-fat milk though, so the slices didn’t turn out as well.

I went all out for this French toast. I used whole milk, six eggs, thick slices of brioche bread, and brown sugar. I also added a healthy amount of bourbon. For me, it’s not the holidays without some liquor.

My favorite part of this recipe is how it comes together overnight. You assemble the slices in the baking pan the night before and then in the morning, you pop it into the oven. It bakes for about 30 minutes covered and then 15 minutes uncovered. This allows the middle of the toast to stay light and fluffy and the outsides to get crispy and slightly browned.

I cut the amount of sugar in this recipe because I was already using brioche bread, which is pretty sweet on its own. But if you decide to use slices of sourdough or another type of not-so-sweet bread, I’d consider upping the sugar. You could still make up the difference with maple syrup but it helps to have a little sweetness in the batter.

Screen Shot 2017-12-26 at 8.18.54 AMThis French toast is sweet but not cloyingly so, rich, custardy, light, fluffy, and warming. It’s everything you’d want in a Christmas day breakfast, or just breakfast in general. It’s perfect for the holidays because, like I mentioned earlier, you get most of the prep work out of the way the night before so you can sleep in the next day and pop it in the oven when you wake up.

Here’s a song that reminds me of this French toast. It also reminds me of this chart, “A Unifying Theory of Bops,” that I found a month ago on Twitter. It’s pretty accurate.

Overnight Bourbon Vanilla French Toast

Ingredients

1 loaf brioche, sliced into 12 thick slices
1/2 cup butter, melted
1/3 cup brown sugar
1/2 tsp ground cinnamon
1 1/2 cups whole milk
6 eggs
1/4 tsp vanilla extract
pinch of ground cardamom
1 mini bottle of bourbon (50 ml)
powdered sugar, maple syrup, and berries for serving

Directions

Place the melted butter at the bottom of a 9×13 casserole or baking dish. Mix the brown sugar and cinnamon in a small bowl.

Place six slices of brioche on top of the butter. Sprinkle half the sugar and cinnamon mixture on top of the bread. Layer another 6 slices of bread on top.

Blend the milk, eggs, vanilla extract, bourbon, and cardamom in a blender on high until smooth. You could also whisk these ingredients together in a large bowl.

Pour the mixture on top of the bread slices and sprinkle with the remaining sugar mixture. Cover the dish with foil and store in the refrigerator overnight.

In the morning, preheat the oven to 350 degrees F. Bake the French toast for about 30 minutes covered, then remove the foil and bake for another 15 minutes, or until it’s set and golden brown on top.

Enjoy!

Posted in Breakfast, Brunch, Uncategorized, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , | Leave a comment

Dimanche (That Means Sunday)

Posted on December 24, 2017 by Emily Wasserman

Screen Shot 2017-12-24 at 10.53.30 AM
Welcome to this edition of Dimanche (That Means Sunday), a weekly roundup of things that caught my eye this past week.

I guess all my wishing paid off because it finally snowed in St. Louis. I knew it snowed before I saw it. I woke up yesterday morning and everything was very peaceful and quiet, more than it usually is. At this time of year that can only mean snow.

I walked around in it a little yesterday but today, I took a longer walk through my neighborhood. It’s still snowing this morning but it’s not sticking like it was yesterday. Still, it’s beautiful to see. I felt like I was in a snow globe as I walked down a big hill by my house.

The rest of my holiday plans include lots of resting and eating, as they should. I hope whatever you have planned for the next few days also involves good food, relaxation, and spending time with people you love. For me, that’s what the holidays are all about.

Without further ado, here’s Dimanche:

We’ve been hearing a lot about Russian meddling in the 2016 election, but are we focusing on that at the expense of other important political issues? That’s the major question in this op-ed in The Los Angeles Times. The article, which is written by a Chilean immigrant/now American citizen who had to flee his home country due to political upheaval, urges our country to “acknowledge that what ultimately matters is not what a foreign power did to America, but what America did to itself.”

I had no idea that people camp out on the sidewalk for days to see a Supreme Court case, but apparently that’s a thing. A former Supreme Court clerk said people shouldn’t have to line up in the cold to see a case, but the Court seems pretty set in its ways. Personally, I’d be willing to camp out for a while to see a case depending on the weather, but I agree that maybe there’s a better solution.

I’m in love with this article about California restaurant and chef culture. It talks about how California has a more laid-back, collaborative environment for chefs, which has encouraged some to stay there long-term. It also points out that California is home to some of the country’s top female chefs, who have helped define the restaurant culture in their state and beyond.

I’ve been wanting to buy an acoustic guitar for a while and yesterday, I finally took the plunge. I got it with a freelance check that came in the mail on Friday (Merry Christmas to me). I can only play one song on it so far, a tune that one of my friends in France taught me. I’m going to take lessons so I can learn how to play songs from more than just memory.

Demi Adejuyigbe cracks me up. You might know him from his podcast, “Gilmore Guys,” but he’s also a social media presence under the name “electrolemon.” I just found his Bandcamp page (how has it taken me this long?) and I’m in love. This is one of my favorite mashups.

A new coffeeshop and café just opened in Webster Groves, a quaint suburb of St. Louis. The Clover and the Bee is serving up some of the best coffee in town, AND their food is delicious. I got the bagel and chive cream cheese yesterday and I cried silent tears of joy over the cream cheese. I’m going to write a full review soon but for now, you can check them out here.

Screen Shot 2017-12-24 at 10.54.01 AM

I saw this Tweet the other day and I was laughing at my desk. I’ve mentioned before that French people are very particular about their ingredients and what they’re used for. Apparently, a guy tried to buy special cheese for fondue and the French cheesemonger wouldn’t sell it to him.

Enjoy your holidays! Here’s a song to get you started. This band reminds me of the beach every time I listen to them.

Posted in Dimanche (That Means Sunday), Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , | Leave a comment

Indian-Spiced Egg Casserole

Posted on December 21, 2017 by Emily Wasserman

Screen Shot 2017-12-21 at 10.02.23 AM
When I first saw this recipe, I thought: This is shakshuka. A rose by any other name, and all that.

Then I realized that while it was very similar to shakshuka, it actually was different because of two things: The potato base and the baking at the end. Shakshuka, or Persian egg stew, usually comes together in a skillet and doesn’t require any oven time.

This dish requires layering sliced fingerling potatoes at the bottom of a 9×9 baking pan. It also involves baking. You pour the cooked tomatoes on top of the potatoes, stick the pan in the oven, and wait for it to come together. Once everything melds together, you take it out of the oven, make six holes (much like you would for shakshuka), and crack eggs in. Then you return the baking dish to the oven and wait for the egg whites to set and the yolks to get bright orange, the way they are when you poach them.

This dish is probably going to become a winter favorite for me because it’s basically a shakshuka/baked eggs hybrid. I can get down with that. It’s extra delicious when eaten with pieces of crusty bread. I like to use the bread to mop up the sauce. It always makes me think of my host father in the French family I stayed with when I studied abroad in college. I learned how to do that from him.

Screen Shot 2017-12-21 at 10.02.40 AMIn other news, it’s almost Christmas break and I’m very excited about it. I don’t have any real plans besides spending time with my sister and making overnight French toast casserole. We’ll see what else the weekend brings.

Here’s a song that I’ve been jamming out to lately. It doesn’t have anything to do with these eggs or Christmas, but it’s still pretty great.

Indian-Spiced Egg Casserole (adapted from the NYT)

Ingredients

1 ½ pounds fingerling potatoes
kosher salt
¼ cup vegetable oil
1 yellow onion, diced
1 poblano pepper, seeded if desired, finely chopped
2 jalapeño peppers, seeded if desired, finely chopped
2 Tbsp finely chopped peeled ginger
3 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground garam masala
½ tsp ground coriander
1 28-ounce can whole peeled tomatoes
¼ cup chopped fresh mint, more for garnish
2 Tbsp chopped cilantro or basil, more for garnish
6 eggs
black pepper, as needed

Directions

Place the fingerling potatoes in a large pot filled with heavily salted water. Bring the mixture to a boil. Cook for about 20 minutes or until the potatoes are tender. Drain, run briefly under cold water, and then wait until they are cool enough to handle to slice them into 1/2 inch pieces.

In the meantime, make your sauce. Fry the onion in vegetable oil in a large skillet over medium heat. Wait until they’re soft and then add the peppers and cook for about 2 minutes. Add the ginger, garlic, ground spices, and tomatoes. Bring the mixture to a boil and then reduce to a simmer. Let it cook down for about 15 minutes, breaking up the tomatoes with a fork. Stir in the chopped cilantro and basil.

Layer the fingerling potatoes at the bottom of a 9×9 baking dish and sprinkle with salt and pepper. Pour the hot tomato sauce on top and smooth down with a spatula. Bake in the oven for about 20 minutes, or until the top looks set.

Take the dish out of the oven and make 6 wells. Crack an egg into each well and carefully return the pan to the oven. Bake for about 8 minutes, or until the whites are set but still a little runny, and the centers are bright and runny like poached eggs. Remove from the oven, sprinkle with more salt, pepper, mint, and cilantro. Enjoy!

Posted in Brunch, Dinner, Uncategorized, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Ginger Molasses Cookies

Posted on December 20, 2017 by Emily Wasserman

Screen Shot 2017-12-20 at 8.47.45 AM
My favorite kind of cookie is sea salt chocolate chip, but at this time of year, it falls in the power rankings and takes second place behind ginger molasses cookies.

There’s something so reassuring about ginger molasses cookies. Maybe it’s the spice blend: The ginger, cardamom, and cinnamon are fragrant and warming. The cookies are like having a scented candle that you can eat, which sounds disgusting but could be good in theory.

Then, there’s the molasses. I hardly ever bake with molasses but it’s a very versatile ingredient that I should use more often. It’s hearty and substantial, which makes it perfect for winter baking. A word to the wise: Never try eating it straight off the spoon because it is not sweet. When it’s mixed into things with sugar, though, it’s wonderful.

My favorite part of these cookies besides the spices is the texture. I like cookies that are soft and chewy, and these fit the bill. They’re crispy around the edges and soft in the middle, like little cinnamon-spice pillows. You’ll know when they’re done because the centers puff up in the oven and they start to crack on top.

You don’t have to roll the cookies in sugar before you bake them but I’d *highly* recommend it. The sugar gives the cookie some extra sweetness and crunch. Plus, it reminds me of snow. Even though I generally hate the cold/winter, I love snow. It’s beautiful before it gets to the gray, dirt-streaked stage.

ANYWAY. Make these cookies as soon as possible. They’re delicious with a cup of tea and coffee, and they’re also perfect as a holiday gift or potluck item. It’s difficult to share them but I always make enough so I can keep a tin at home and then bring another into work.

Here’s a song that reminds me of these cookies. It’s from my playlist, “It’s That Time of Year,” which should just be “Last Christmas” on repeat but I’ve rounded it out with other tunes.

Ginger Molasses Cookies (adapted from Bon Appétit)

Ingredients

2 cups all-purpose flour
2 tsp baking soda
1½ tsp ground cinnamon
1 tsp ground ginger
¾ tsp ground cardamom
½ tsp kosher salt
1 large egg
½ cup (1 stick) unsalted butter, melted
⅓ cup granulated sugar
⅓ cup robust-flavored (dark) molasses
¼ cup (packed) dark brown sugar
coarse sanding or raw sugar (for rolling)

Directions

Place racks in the upper and lower third of the oven and preheat the oven to 375 degrees F. Line a couple baking sheets with parchment paper and set aside.

Whisk the flour, baking soda, cinnamon, ground ginger, cardamom, and salt in a large bowl. In a stand mixing bowl (or another bowl), whisk the egg, melted butter, sugar, molasses, and brown sugar. Pour the dry ingredients into the wet ingredients and mix until just combined.

Scoop the dough out of the bowl a tablespoon at a time and roll in the sugar. If the dough is too moist or runny, put the bowl in the refrigerator for 20 minutes until it’s firmed up a bit.

Place the balls of dough two inches apart on the parchment paper-lined baking sheet. Bake the cookies for 8-10 minutes, rotating once, or until the tops are puffed and cracked. Don’t leave them in too long because otherwise they’ll get hard and crispy.

Remove sheets from oven and allow to cool on wire racks. Enjoy!

 

Posted in Cookies, Dessert, Uncategorized | Tagged , , , , , , , , , , , , , , , , , | Leave a comment

Turmeric Maple Granola

Posted on December 19, 2017 by Emily Wasserman

Screen Shot 2017-12-19 at 10.38.51 AM
I’ve wanted to make turmeric granola for a while. Last night, I finally got around to it.

Granola is one of my favorite things to bake because it’s so easy. You mix a bunch of nuts, seeds, oats, and sweetener in a bowl, spread it onto a baking sheet, pop it in the oven, and in 30 minutes or less, you have breakfast for a week.

I also like to make granola because it doesn’t *really* require a recipe. Yes, you have to be careful that you don’t add too much oil or maple syrup into the mix. You have to keep the dry and wet ingredients roughly equal so the granola doesn’t get too hard or goopy. But once you’ve made it a few times, you can go by instinct.

Last night, I found a recipe and adapted it to my tastes. I decided to only use maple syrup as sweetener and to add more salt than the original recipe called for. I’ve said it once and I’ll say it again: Salt makes a big difference in baked goods. It balances the sweet and it brings out the other flavors in the mix.

The smell of this granola as it bakes in the oven is HEAVENLY. It’s the equivalent of being wrapped in a fleece blanket by the fire, but the best part is, you don’t have to find a blanket or light a fire. It’s spicy, fragrant, and warming, the perfect combination for a cold winter night when you miss summer and wonder why you don’t live somewhere that’s always 80 degrees.

I might get creative with ground spices the next time I make this granola. The turmeric version is great and it gives the oats a vibrant yellow color, but I could see a garam masala granola having potential.

I served the granola on top of a bowl of honey Greek yogurt with raspberries looked mighty fine for December, but feel free to get creative. The granola would also be good sprinkled on peanut butter toast, in a bowl with milk, or even on its own straight out of a container. I ate pieces straight off the baking sheet last night after it came out of the oven.

Screen Shot 2017-12-19 at 10.39.06 AM

Here’s a song that reminds me of this granola. It has a little attitude and that’s not a bad thing.

Turmeric Maple Granola

Ingredients

2 cups old fashioned oats
1 cup sliced almonds
1/3 cup pumpkin seeds
3/4 cup maple syrup
1/4 cup canola oil
1 tsp ground cinnamon
1 tsp ground turmeric
1/2 tsp vanilla extract
1/2 tsp salt (or less if you are sensitive to salt)

Directions

Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper and set aside.

Mix all the ingredients in a big bowl. You can use a spoon but I like to use my hands.

Once everything is evenly combined, use a spatula to spread the mixture onto the lined baking sheet. You can create clumps by pushing some of the granola together into little mounds and patting it down with the spatula.

Bake for about 25-30 minutes, or until the granola is golden brown. Stir the mixture a couple times while it’s baking, patting down sections into clumps.

Remove from the oven and let the granola cool on the sheet. Break it up into pieces and store it in an airtight container. The granola will keep for about a week.

Enjoy!

 

Posted in Breakfast, Uncategorized, Vegan, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Sweet Potato, Kale, and Chickpea Sheet Pan Salad

Posted on December 18, 2017 by Emily Wasserman

Screen Shot 2017-12-18 at 8.50.45 AM
I don’t eat a lot of salad in the winter, mostly because I can’t find the ingredients I want. I start missing fresh, juicy, vine-ripened tomatoes, berries, and vibrant greens. I never thought I’d say this but in the winter, I miss salad.

So when I came across this recipe for sweet potato, kale, and chickpea sheet pan salad, I knew I had to make it. It calls for using everything good that’s in season: Crispy apples, sweet potatoes (one of my favorite winter ingredients), pomegranate seeds, and onions.

It also all comes together on one sheet pan, which I love. Yeah, you have to make the dressing in a bowl and set up the other ingredients in other bowls. But you roast most of the ingredients on a baking sheet and then you toss everything together on it once the veggies are done roasting. I don’t know about you, but I like simplicity in recipes.

My favorite part about this salad besides the roasted sweet potatoes is the different textures. One of the ways I’ve tricked myself into liking salads is playing with textures. I like combining crunchy, soft, and crisp things to keep things lively in a bowl (or in this case, a sheet pan).

This salad has crisp, juicy Honeycrisp apple slices, curly kale, crunchy almonds and chickpeas, soft sweet potatoes, hearty cheddar crumbles, and charred red onion slices that give it a smoky flavor. I’m tearing up a little just thinking about it.

I added pomegranate arils at the last minute because I had extra that I want to use up. I liked them as a last minute addition because they add some sweetness and zest. But if you don’t have them, feel free to omit them. The salad will be just as delicious.

In other news, every year around this time I watch “Little Women” starring a young Winona Ryder and Susan Sarandon. Every year, I completely lose my shit. “What are you doing?” my sister texted me yesterday afternoon. “Watching ‘Little Women’ and bawling my eyes out,” I answered. “That’s the most Emily text ever,” she said. You can’t argue with logic.

If you haven’t seen the movie, I’d highly recommend it. Is it a bit sappy? Yes. But that’s what the holidays are for. If it doesn’t warm your heart, you probably don’t have one.

Here’s a song that reminds me of this salad. It’s from the soundtrack of “Little Women,” which is one of my favorite movie soundtracks of all time.

Sweet Potato, Kale, and Chickpea Sheet Pan Salad

Ingredients

for the salad:
2 medium sweet potatoes, cut into 1/4 inch-thick wedges
kosher salt and freshly ground black pepper, to taste
1 15-oz. can of chickpeas, rinsed and drained
1/2 red onion, cut into 1/4-inch thick slices
1/3 cup sliced almonds
1/2 bunch curly kale, stems discarded, leaves sliced into 1/2-inch ribbons
1/4 cup crumbled 3-year aged cheddar
1 small Honeycrisp apple, halved, cored, and cut into 1/8-inch slices
2 Tbsp pomegranate arils

for the lemon-balsamic vinaigrette:
2 Tbsp balsamic vinegar
1 Tbsp lemon juice from 1 large lemon (reserve extra juice)
1 tsp dijon mustard
6 Tbsp extra-virgin olive oil

Directions

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper and place it in the oven while it heats up.

Make the vinaigrette by whisking together the balsamic vinegar, lemon juice, mustard, and olive oil in a small bowl until smooth. Set aside.

To get the sweet potatoes in wedges, cut them in half crosswise then length wise. Then, cut into wedges. Toss them in a bowl with salt and 2 Tbsp vinaigrette. Set aside.

In another bowl, toss the chickpeas and sliced red onion with salt and 1 Tbsp vinaigrette. Allow to soften.

When the oven is ready, take the sheet pan out and carefully place the sweet potatoes in a single layer on top of the parchment paper, making sure that they don’t overlap. Place the chickpea/onion mixture between them, allowing some to go on top if you run out of space.

Roast for about 30 minutes, or until the sweet potatoes are tender. Sprinkle the almonds on top and roast for about 5-7 more minutes, or until the almonds are lightly browned.

In the meantime, make the kale salad. Toss the kale with 1-2 Tbsp vinaigrette, salt, and pepper in a large bowl.

Let the sweet potatoes cool and then toss the salad, apple slices, pomegranate seeds, and cheddar in with the other ingredients on the sheet. I like to use tongs but you could also use your hands. Add extra vinaigrette as desired.

The leftovers will keep in the fridge in an airtight container and still taste good the next day. Enjoy!

 

 

Posted in Dinner, Uncategorized, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment