Apple Sage Gruyere Muffins and Butternut Squash Soup

Posted on March 17, 2014 by Emily Wasserman

When I moved to D.C. back in January, everyone kept telling me that I brought Chicago with me. Sometimes I believe them–especially on days when it looks like this: DSCN3805I thought by moving here, I would escape snow in March–but I guess like the best laid plans, this one was also destined to fail.

When I heard a storm was coming through, I did what any self-respecting D.C. resident would do–I rushed to the grocery store. I bought ingredients for two recipes I’ve been meaning to try for a while, but kept putting off: apple sage Gruyere muffins and butternut squash soup.

DSCN3795The recipes come from one of my favorite blogs, “Cannelle et Vanille.” Food writer and stylist Aran Goyoaga is originally from Basque Country, and her recipes reflect her childhood in rural Spain. Many of them are also gluten-free–including the one for apple sage Gruyere muffins. I usually shy away from gluten-free recipes; partly because I don’t want to spend extra money buying all the special ingredients, and also because I have a strong affinity for flour.

So in this case, I decided to make a compromise: I bought brown rice flour and potato starch, but I decided to add all-purpose flour in place of millet. I also left out tapioca starch and xanathan gum, and double the potato starch instead.

I was a little nervous about how the finished product would turn out–making substitutions in baking is a risky business. But in the end, the muffins were delicious: The cakes were moist and fluffy, the outsides were golden brown, and you could taste the slightest hint of Gruyere and sage. The sweet bits of gala apple complemented the savory cheese and herbs.

DSCN3795To go with the apples, I made butternut squash leek soup. Usually when I make soup, it’s the kind that involves adding water or broth–so it’s much lighter in consistency. This soup was thick and creamy, but it didn’t have any cream. The combination of potatoes, butternut squash, leeks and vegetable stock created a soup with a velvety consistency–almost like mashed potatoes with extra butter and milk. As I was eating a bowl for lunch today, I thought of the word “velouté.” It’s the French word for soup that’s thickened with butter and flour, and I used to buy boxes of it when I lived abroad.

DSCN3800These are the perfect dishes to eat during a snowstorm that comes out of nowhere, or on a day when you need a comforting dish. My only warning is that the muffins go fast–so if you’re sharing them with someone, be sure to reserve a few for yourself.

Apple, Gruyere and Sage Muffins (adapted from Cannelle et Vanille)

Makes 12 muffins

Ingredients:

1 cup brown rice flour
1/2 cup all-purpose flour
4 Tbs potato starch
1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp dried sage
1 cup shredded Gruyere
1 egg
1 cup whole milk or buttermilk
1/4 cup olive oil
2 apples, peeled and small diced

Directions:

In a large bowl, whisk together the first 11 ingredients. In a small bowl, whisk together the egg, buttermilk and olive oil. Add the wet ingredients to the dry and mix until combined. Fold in the diced apples.

Scoop batter into molds. Bake at 400F for 20 minutes, or until golden brown on top and a toothpick in the middle comes out clean.

Leek, Butternut Squash and Potato Soup

Ingredients

2 Tbs olive oil
1 clove garlic, minced
1/2 cup (1/2 leek), diced
2 cups butternut squash, diced
2 potatoes, diced
1 tsp salt
3 cups vegetable stock
Black pepper

Directions:

In a medium pot, saute the leeks and garlic in the olive oil for about 2 minutes. Do not let them brown. Add the squash and potatoes and saute them for another minute. Add the vegetable stock and salt. Bring it to a boil and then reduce heat to medium and cook them covered for about 20 minutes.

Puree the soup in a blender (or with a hand blender) and taste it. Adjust seasoning if needed. Serve with cracked black pepper.

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Chai Spice Breakfast Smoothie and Carrot Cake Oatmeal

Posted on March 9, 2014 by Emily Wasserman

DSCN3770Breakfast is my favorite meal of the day–probably because it’s almost like a mini-dessert. I usually try to eat something healthy that will keep me full throughout the morning, but I also splurge on sugar: I gravitate toward sweet cereals, oatmeal with lots of berries and brown sugar, and toast with fruity jams. Lately, a lot of the recipes I come across for brunch and breakfast foods imitate dessert in some way: “hot chocolate oatmeal,” “creme brulee French toast” and “strawberry shortcake pancakes” are just a few that have caught my eye.

This weekend, I made a chai spice and almond smoothie and carrot cake oatmeal. Both recipes combine elements of other dishes I enjoy: the chai spice smoothie reminds me of drinking warm, soothing Indian chai tea, and carrot cake oatmeal includes most of the ingredients you’d find in the dessert.

DSCN3755For the smoothie, you’ll need to create a blend of chai spices: I used cardamom, cinnamon, cloves, nutmeg, ginger and allspice. The original recipe also called for black pepper, but I decided to leave that out. Add a spoonful of almond butter, a splash of almond milk, and a banana, and you’ll have a delicious smoothie worthy of dessert or breakfast.

DSCN3757The carrot cake oatmeal combines grated carrot, brown sugar, cinnamon, nutmeg, ginger and raisins. You bring quick cooking (or, steel-cut) oats to a boil, add the carrot, spices and sugar, and then bring the mixture to a simmer. Once the oats are cooked through, you can remove them from the heat and mix in more sugar to taste.

DSCN3766Even though both recipes take a little extra time and effort (something most of us don’t have during the regular week), they’re perfect for a lazy weekend at home. Plus, they’re healthy–so you can have your cake, and eat it, too.

Chai Spice Smoothie (adapted from here)

Chai Spice Blend:

Ingredients

  • 2 tsp ground cardamom
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground black pepper
  • 1 tsp ground allspice

Instructions

Combine all spices together.  Store in an airtight container.

Smoothie :

Ingredients

  • 1 cup almond milk, or any other nut milk
  • 1/2 cup coconut milk
  • 1 banana (frozen or room temperature)
  • 1 heaping spoonful almond butter
  • 1-2 tsp chai spice
  • a squirt of maple syrup, agave nectar, or honey

Instructions

Combine all ingredients in a blender.  Blend until smooth.

Carrot Cake Oatmeal (adapted from Joy the Baker)

1 cup / 240 ml milk, plus extra for serving

3/4 cup quick cooking oats

1 /2 cup grated carrots (about 2 medium carrots)

1/4 cup raisins

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

2 tablespoons light brown sugar

1/2 teaspoon pure vanilla extract

pinch of kosher salt (optional)

1/2 teaspoon grated orange zest

In a saucepan, bring the milk to a gentle boil.  Stir in the oats, carrots, raisins, cinnamon, ginger, nutmeg, brown sugar, vanilla, and salt and return to a boil.  Decrease the heat to low and partially cover.  Cook the oats stirring just once or twice until it begins to thicken and the oats are soft yet chewy, 2-3 minutes.  Remove from the heat and stir in the orange zest.  Serve warm with extra milk or sugar.

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Soba Noodles with Kale Pesto, Oven Roasted Tomatoes and Zucchini

Posted on February 7, 2014 by Emily Wasserman

DSCN3740It has been a while since my last post–and so much has happened since then! I am still getting adjusted to life in D.C., and the pace of a 9-5 (well…7:30-4:30) job, but so far I’m really enjoying it.

When you move to a new city, it’s normal to compare it to the one you just left. But often,  I find myself comparing D.C. to France. Maybe it’s because there’s so much history here, and the city as a whole is smaller than Chicago; the streets are narrower and more winding, just like in Europe. But I think it’s also because I’m starting to feel at home here. I enjoy walking to work every morning–at 7 a.m., the city is just waking up, and I like watching people open their shops and walk through the quiet streets. It reminds me of when I used to get up early to catch the bus to school in the morning in France. Even though I’ve always considered D.C. a big city, in those moments, I feel like I’m in a small town.

Yesterday night, I decided to make a recipe I’ve been meaning to try for a while: soba noodles with roasted zucchini and cherry tomatoes. I found the recipe on Pinterest, and the photo immediately grabbed my attention: Bright, colorful strands of squash, and vibrant, red juicy tomatoes served atop a nest of ribbon-thin noodles. It looked almost too good to eat–but in my experience, there are few things that meet that qualification.

DSCN3725I’ve also been intrigued by soba noodles: I read about them in my new Mediterranean cookbook, and I recently tried them for the first time in bibimbap at a Korean restaurant near my work. I always associated them with soups and salads, but as it turns out, they also work well in a pasta dish.

To make the zucchini, I would highly recommend investing in a julienne peeler–the one I bought was not expensive, and in minutes, I peeled the zucchini into perfect, ribbon-like strings. I roasted the zucchini and cherry tomatoes in the oven with a bit of olive oil, salt and pepper, and then focused on the pesto.

DSCN3728The recipe calls for using two different kinds of nuts/seeds for the pesto (pumpkin seeds and walnuts), but feel free to use whatever you have on hand. Also unlike most pesto, this one is completely vegan. The recipe didn’t call for any Parmesan cheese, so I just combined the seeds with a little olive oil, garlic, lemon juice, and kale (the original recipe called for chard…but I didn’t have any on hand).

The great thing about this dish is that is tastes even better cold: While there’s something to be said about the hot, caramelized zucchini and warm, steaming noodles on a cold winter night, the tomatoes get even more juicy on Day 2 (and the flavors in the pesto meld together more). It’s perfect for leftovers the next day for lunch or a quick after-work meal.

DSCN3735Soba Noodles with Kale Pesto, Oven Roasted Tomatoes and Zucchini (slightly adapted from here)

Ingredients

a pint (about 2 cups) of cherry tomatoes
2 green zucchini, shredded with a julienne peeler or by hand
a drizzle of olive oil
salt+pepper

1 package of soba noodles

for the pesto:
a big bunch of kale
1/4 cup of pumpkin seeds
1/4 cup of walnuts
1 clove of garlic, minced
a squeeze of 1/2 a lemon
a pinch or two of salt + pepper
1/4-1/2 cup of extra virgin olive oil

Directions

Roast the zucchini and tomatoes:

  • Preheat the oven to 400º.
  • Place the cherry tomatoes and the shredded zucchini on a parchment lined baking sheet, drizzle with olive oil and season with salt and pepper.
  • Bake for 20-30 minutes, until the tomatoes and zucchini start to brown.

While the vegetables are roasting, prepare the pesto:

  • Place all of the ingredients, expect for the olive oil, into a food processor and pulse several times. Then, while the food processor is running, add in the olive oil in a slow stream until you have the consistency you like.
  • Once everything is incorporated, give the pesto a taste and adjust any seasoning accordingly. Sometimes I find it needs a little more lemon juice, or a little more salt/pepper.

When the vegetables are done roasting, prepare the soba noodles. 

  • Bring a pot of salted water to a boil, and cook the noodles according to the directions on the package.

Assemble the dish:

  • Spoon the pesto over the noodles and toss until the all the noodles are coated with the pesto. Add in the zucchini and tomatoes on top.
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Winter Couscous and Pomegranate Arugula Salad

Posted on January 20, 2014 by Emily Wasserman

IMG_0493Last week, I cooked dinner for my friend Rachel and my roommate Adva. Eventually, I want to have a dinner party in my new apartment. But I thought I’d start small, and try a few dishes from a cookbook I recently purchased, “Plenty” by Yotam Ottolenghi.

I first came across Ottolenghi’s recipes on one of my favorite food blogs, Lottie + Doof. The blog featured spinach, date and almond salad from “Jerusalem” cookbook, and I was instantly smitten. The combination of crispy pita bread, spicy sumac and sweet red onions and dates was unlike anything I have ever tasted, and continues to be one of my favorite recipes. I made it for Rachel when I visited D.C. in July, and she said she has made it for some of her friends and family since.

While “Jerusalem” cookbook offers both vegetarian and meat-centric recipes, “Plenty” is completely focused on vegetarian fare. I mainly cook vegetarian at home, and I’ve already dog-eared most of the recipes in the cookbook. For dinner last week, I wanted something that would come together quickly after work, and would be warming on a cold night. When I came across “the ultimate winter couscous,” I knew I had hit recipe gold.

The recipe comes with a long list of ingredients–so a relatively thorough shopping trip is required. I couldn’t find parsnips, so I substituted in extra carrots. Also, you may or may not find all the spices on the ingredient list. I had some trouble finding star anise and saffron, so in the end I just left them out. If you have those spices at your disposal, I’m sure they’d add another dimension to the dish. But even without them, the couscous turned out well.

IMG_0492The roasted butternut squash and carrots gave the dish an earthy flavor, the cinnamon and dried apricots added a touch of sweetness, and the chickpeas were hearty and filling. We spooned the mixture over heaping piles of buttered couscous, and let the sauces soak into the grains. The dish tasted even better the next day for lunch after the spices and sauce had marinated.

IMG_0491I wanted to make a salad with figs, basil, and goat cheese on the side, but a Whole Foods employee informed me that figs were out of season. So I decided to improvise, and made a salad with arugula, pomegranate seeds, crumbled goat cheese and pomegranate vinaigrette. The vinaigrette is from the original recipe, and incorporates Dijon mustard and pomegranate molasses (also a difficult ingredient to find, but it should be available at ethnic or specialty stores).

The best part about dinner wasn’t the food itself, but seeing Rachel and Adva’s reaction as they tried their first bite. To me, there’s no greater satisfaction than the people I care about enjoying something I made. I’m excited to try new recipes from “Plenty” soon, and to host more dinners in D.C.

The Ultimate Winter Couscous (adapted from “Plenty”)

Serves 4, or even more

Ingredients

4 medium carrots, peeled and cut into 3/4 inch chunks

8 shallots, peeled

2 cinnamon sticks

3 bay leaves

5 tbsp olive oil

salt

1/2 tsp ground ginger

1/4 tsp ground turmeric

1/4 tsp hot paprika

1/4 tsp chile flakes

2 1/2 cups cubed butternut squash

1/2 cup dried apricots, roughly chopped

1 cup canned chickpeas

1 1/2 cups chickpea cooking liquid and/or water

1 cup couscous

1 cup boiling vegetable stock

3 tbsp butter, broken into pieces

Directions:

Preheat the oven to 375 degrees. Place the carrots and shallots in a large ovenproof dish. Add the cinnamon sticks, bay leaves, 4 tablespoons of the oil, 3/4 teaspoon salt and all the other spices and mix well. Place in the oven and cook for 15 minutes.

Add the butternut squash, stir, and return to the oven. Continue cooking for about 35 minutes, by which time the vegetables should have softened while retaining a bite. Now add the dried apricots and the chickpeas with their cooking liquid and/or water. Return to the oven and cook for a further 10 minutes, or until hot.

After 15 minutes before the vegetables are ready, put the couscous in a large heatproof bowl with the remaining 1 tablespoon olive oil and 1/2 teaspoon salt. Pour the boiling stock over the couscous. Cover the bowl with plastic wrap and leave for about 10 minutes. Then add the butter and fluff up the couscous with a fork until the butter melts in. Cover again and leave somewhere warm.

To serve, spoon couscous onto a plate or into a bowl. Spoon the vegetables onto the center of the couscous.

Pomegranate Vinaigrette (from “Plenty”)

Ingredients

1 shallot, finely chopped

1/2 tsp Dijon mustard

2 tsp pomegranate molasses

salt and black pepper

3 tbsp olive oil

Directions:

Place the shallot, mustard and pomegranate molasses in a medium bowl. Add some salt and pepper and whisk vigorously as you slowly pour in the olive oil. Aim for a homogenous mixture.

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Butternut Squash, Kale and Pepper Hash

Posted on January 11, 2014 by Emily Wasserman

DSCN3718Happy (Belated) New Year! Even though we’re already a couple of weeks in, I haven’t had time to write recently–I just moved to Washington, D.C., and this is my first post from my new apartment. I still can’t believe I’m here; I walk to work every morning, and if I look down a side street, I can see the front of the White House and the Washington Monument in the distance. It seems like an optical illusion–but they’re actually there.

I love D.C. already, not because of the weather (which, given the polar vortex in the Midwest, seems like a Caribbean paradise), or because I’m almost neighbors with President Obama (I will meet him….eventually). It’s the feeling I get when I walk down the street, and I see old buildings, brick sidewalks, and places steeped in history. There’s a palpable energy, and people are constantly on the move. I like the way the city is small in terms of size, but has a larger than life personality. It’s a great place to start something new, because you don’t have to look too far to meet people with similar passions and interests.

But there are also things I have to get used to. When I left my apartment this morning, there was an odd combination of ice, slush and rain on the ground. It was almost like 7-11 spilled one giant slushie on the pavement, and then covered it with a thin layer of ice. Needless to say, it was more difficult than usual to walk to work–and by the time I got home, I was craving comfort food.

So I decided to try a new recipe for butternut squash, kale and pepper hash. The recipe only requires one pan, and comes together quickly. I let the squash get soft in the skillet, and then I added diced onions and red pepper. After letting it simmer for a few minutes, I added spices and chopped kale. I mixed the vegetables together, made a hole in the middle of the skillet, and dropped an egg in. Stick the skillet in the oven for 5-7 minutes (depending on how you like your egg cooked), and then enjoy. If you have leftover squash/vegetable mixture, you can always use it in burritos or quesadillas the next day–or fry an egg on top. The combinations are endless.

Butternut Squash, Kale and Pepper Hash (slightly adapted from here)

  • 1 1/2 cups of Butternut squash, peeled and cut into ½ inch cubes
  • ½ cup red pepper, diced
  • 1/2 cup onion, diced
  • 1 cup kale, roughly chopped (I just used my hands and tore it into small pieces)
  • ½ tbsp olive oil
  • ¼ tsp cumin
  • pinch of salt
  • pinch of pepper
  • 1 egg

Instructions:

  1. Preheat oven to 350 degrees.
  2. Prep all the vegetables – peel and diced the squash, red pepper, onion and kale.
  3. In a large, ovenproof skillet, heat ½ tbsp of olive oil on medium/high heat.
  4. Add in the squash and cook for 1-2 minutes.
  5. Turn down the heat to medium/low, cover the skillet, and continue to cook the squash until it softens, stirring every so often. (About 3-4 minutes)
  6. Uncover, and turn the heat back up to medium/high.
  7. Add in the pepper and onions and cook them until soft (2-3 minutes.)
  8. Stir in the cumin and a pinch of salt and pepper.
  9. Stir in the kale and let it wilt for a minute.
  10. Make a little nest in the middle of the veggie mixture, and crack the egg into the center. Sprinkle with a pinch of extra salt and pepper.
  11. Place the skillet in the oven, and cook until the egg reaches your desired consistency (about 5-7 minutes depending on how runny you like the yolk)
  12. Enjoy!
Posted in Breakfast, Brunch, Dinner, Lunch, Uncategorized, Vegetarian | Tagged , , , , , , , , , , , , | Leave a comment

Toasted Marshmallow Cookie Bars

Posted on December 22, 2013 by Emily Wasserman

DSCN3708The best part about coming home for the holidays is having a good excuse to do absolutely nothing. I’ve spent most of the last 48 hours eating and sleeping, but last night, I also managed to squeeze in a little baking. It was a cold, rainy day, and I felt like trying a recipe for Toasted Marshmallow Cookie Bars.

I found the recipe about a year ago on Joy the Baker, but I never tried it when I lived in Chicago: my “easy bake oven” didn’t have the best broiler capacities, and a part of me was scared that in trying to toast the marshmallows, I’d set my whole apartment on fire.

Now that I’m home, I can use my mom’s large, two-door oven, and I don’t have to worry about potential disasters. The recipe was relatively straightforward: Mix butter and sugar, add an egg yolk and vanilla, and then press the dough into an 8×8 pan. It’s nice not having to roll out the dough, and you don’t have to let it chill in the refrigerator beforehand.

DSCN3700You bake the bottom layer in the oven, and wait until the edges turn golden brown. Then, after you let it cool for a while, you can spread your topping of choice across the surface. I was torn; the original recipe called for fruit preserves, and I thought the combination of toasted marshmallows and fruit sounded interesting. I considered using Nutella, which in retrospect would have been a delicious addition. But the great thing about this recipe is that it’s easy–so I can try it again soon with different toppings.

DSCN3703After you spread the fruit preserves (I used strawberry), cut marshmallows in half and place them in rows across the surface. Put the cookie in the oven for a few minutes to let the marshmallows soften. Then, remove the cookie from the oven and gently press the marshmallows down with the back of a spoon (or your fingers). Turn the oven to broil, and slip the cookie into the oven to toast the marshmallows.

DSCN3705The marshmallows toast fast, and it looks like someone pressed the fast-forward button on a video camera: They go from white to golden brown in seconds flat. Make sure you keep an eye on them….unless you’re a fan of charcoal-y marshmallows.

I like to think of these bars as an “updated s’more.” They’re a little more sophisticated than what you’d find around a campfire, but they’re every bit as satisfying.

DSCN3709Toasted Marshmallow Cookie Bars (from Joy the Baker)

makes 9 squares in an 8-inch square pan

Ingredients

1/2 cup (1 stick) unsalted butter, softened

1/2 cup granulated sugar

1 vanilla bean, scraped or 1 teaspoon pure vanilla extract

1 large egg yolk

1 cup plus 2 tablespoons all-purpose flour, plus more for pressing dough into pan

1/4 teaspoon salt

1/4 cup plus 1 tablespoon fruit preserves

15 marshmallows, cut in half

Directions

Place rack in the center of the oven and preheat oven to 350 degrees F.  Line an 8-inch square pan with parchment paper (leaving some overhanging paper flaps on two ends) and grease parchment paper.  Set aside.

In the bowl of an electric stand mixer, fitted with a paddle attachment, beat together butter and sugar until pale and fluffy, about 3 minutes.  Stop the mixer, scrape down the sides of the bowl, then beat in vanilla bean scrapings (or vanilla extract) and egg yolk.  Beat until well incorporated.  Stop the mixer and add flour.  Beat on low speed until completely incorporated.

Spoon batter into prepared pan.  Sprinkle with flour.  With clean fingers, press the dough into the bottom of the pan.  Use a bit more flour as necessary so that the dough doesn’t stick to your fingers.  Try to make the crust as even as possible.

Bake crust for 20-24 minutes until golden brown around the edges, but still slightly soft in the center.  Remove from the oven and allow to cool for 20 minutes.

Run a thin butter knife around edges of the pan.  Use the two parchment paper flaps to carefully remove the crust from the pan.  Run a butter knife between the crust and the paper and carefully slide the crust from the paper and onto a unlined baking sheet.

Top crust with a thin layer of fruit preserved.  Arrange marshmallows on top of jam.  Return to the 350 degree oven for about 4 minutes.  This will warm and soften the marshmallows.  Remove from the oven and turn the oven onto the broiler setting.  Use the back of a spoon to gently press and smash the top of each marshmallow.

Once all the marshmallows are smashed, return to the broiler.  Keep a very very very very close eye on the marshmallows.  They’ll toast in seconds.  They’ll burn in seconds.  I didn’t even close the broiler door.  They just need a kiss of broiler action.

Remove toasted marshmallow cookie from the oven.  Allow to rest for 10 minutes before slicing.  Cookies can be served slightly warm or at room temperature.  Cookies can be left, well wrapped at room temperature, for up to 4 days.

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Pumpkin Agnolotti

Posted on December 14, 2013 by Emily Wasserman

DSCN3681Some nights, reaching into the freezer for a dinner entree seems like the only viable option. I come home tired after a day of work, and all I want to do is dump a bag of frozen pasta into a pot of boiling water, sprinkle on some Parmesan cheese, and leave the bowl in the sink until the next morning…when presumably, I have enough energy to wash it.

But tonight, I felt like celebrating. I can hardly believe it, but in less than a month, I’ll be moving to Washington, D.C.! I accepted an editing job, and for the first time, I’ll be living and working on the East Coast.

I’m excited to move and explore a new city–but at the same time, I know I’ll miss Chicago. I have a friend who is moving back to the East Coast soon, and she always tells me that she’ll miss Chicago because it’s where she “became a person.” I feel the same way; I learned so much about myself here, and started on my path toward becoming a better writer, journalist, and person. But I also know that it’s time to take the next step, and challenge myself personally and professionally. I can’t wait to see what DC has to offer.

For dinner tonight, I decided to make a recipe that I’ve been meaning to try for a while: Pumpkin Agnolotti. Even though the recipe seems labor intensive, it’s actually pretty straightforward: I mixed together canned pumpkin with Parmesan cheese, sugar, salt, pepper and lemon zest. Then, I brushed the edges of wonton wrappers with a lightly beaten egg. I placed a little dollop of pumpkin mixture in the middle of each wrapper, and folded over the edges so it made a packet. The raviolis only took a few minutes to cook, and I served the pasta with toasted pine nuts and grated Parmesan cheese.

DSCN3672The best part about the agnolotti was the lemon zest: After I boiled the pasta, the cheese and pumpkin mixture melded together, and the citrusy lemon balanced out the sweet and salty flavors. I’m not sure how many people the recipe was intended for– but in my case, it was serving size: one.

DSCN3684Pumpkin Agnolotti (adapted from Bon Appetit)

Ingredients

  • 1/2 cup canned pumpkin
  • 1/4 cup grated Parmesan, plus more for sprinkling
  • 1/8 teaspoon sugar
  • 1/4 teaspoon lemon zest
  • Salt and pepper
  • 18 square wonton wrappers
  • 1 egg, lightly beaten
  • 1/4 cup toasted pine nuts

Directions:

Mash canned pumpkin, Parmesan, sugar, and lemon zest in a medium bowl. Season with salt and pepper. Arrange wonton wrappers on a work surface. Brush edges with lightly beaten egg. Place 1 tsp. filling on bottom half; fold top half over, gently pressing edges to seal. Boil ravioli in salted water until just tender, about 3 minutes.

Serve with grated Parmesan and toasted pine nuts.

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Thanksgiving in Philadelphia

Posted on December 6, 2013 by Emily Wasserman

IMG_0391Usually, I go home for Thanksgiving and celebrate with my siblings, mom and extended family. We eat a stereotypical meal with some not-so-stereotypical additions: my mom decorates the table with large, milk chocolate turkeys, serves a life-size, spray-painted cake in the shape of Turkey Tom, and places candy bags with fall-colored chocolate leaves at each person’s plate.

Needless to say, I usually have to lie down after dinner.

This year, I broke with tradition and visited my friend Namita in Philadelphia. We decided to make our own Thanksgiving feast, and invite two of her friends for dinner. It was my first time making Thanksgiving dinner alone, and I was a little nervous: I’ve cooked for large groups of people before, but Thanksgiving involves lots of prep work and planning. Some people start cooking days ahead of time–I arrived in Philadelphia the night before the holiday. I decided to have faith, and take it one dish at a time.

We planned out the menu ahead of time, and decided to make a mixed greens salad with pears and Gorgonzola, dinner rolls, green bean casserole with fried onions, and two desserts. We agreed on most of the dishes, except my favorite one: sweet potato casserole with marshmallows. To me, it’s not Thanksgiving without sugary, mashed sweet potatoes and crispy brown marshmallows; I can’t picture the holiday without them. But Namita had never tried the casserole, and thought the marshmallows might be overkill. Thankfully, I convinced her otherwise. We added in chopped pecans (something my mom never did), and I liked the crunchy texture.

IMG_0391We also decided against a traditional Thanksgiving bird, and made turkey lasagna instead. Namita had made the dish before, and even though I was skeptical, it ended up turning out well. It was nice not having to worry about roasting the bird, and spending the extra time making the other dishes.

IMG_0393For dessert, we made cinnamon sugar apple cake and pumpkin tiramisu.

IMG_0396I wanted there to be something with pumpkin on the table, and Namita wanted to make tiramisu–so we compromised. We whipped the cream with a hand mixer, and broke all the ladyfingers in half to line the pan. We folded the pumpkin into the cream, assembled the layers, and put dark chocolate shavings on top. Then, I read the last part of the directions: “let the cake set for 8-12 hours.” Everyone was supposed to arrive in 45 minutes.

Luckily, by the time we pulled the tiramisu out of the refrigerator for dessert, everything had more or less gelled together. It tasted even better the next day for breakfast, once the layers had more time to set.

IMG_0399

IMG_0394Even though we spent most of the weekend eating leftovers, we found time to explore Philly’s restaurant scene. The night after Thanksgiving, we went to Max Brenner’s Chocolate Bar in Center City. We ordered an ice cream fondue, which came with individually-wrapped vanilla ice cream bars, melted milk chocolate, chocolate-covered rice crisps, and a chocolate-hazelnut crumble. To balance the sweet with the savory, we also added an order of waffle fries.

IMG_0401The next night, we met up with another one of Namita’s friends at a restaurant in Manayunk, a neighborhood in north Philadelphia. I loved Manayunk because even though it’s close to the city, it feels like a small town. There are quaint shops, bakeries, and restaurants all along a main street. We went to Derek’s, a restaurant and wine bar with tapas-style plates. For dessert, we ordered the strawberry funnel cake with powdered sugar and vanilla ice cream. The menu said the cake was “carnival style,” but this wasn’t your average state fair dessert:

IMG_0414We ended our culinary adventures in Old City. I also liked this neighborhood because it had historic buildings, cobblestone streets, and unique eateries: when you visit, you feel like you’ve stepped back in time.

IMG_0419We went to Franklin Fountain, an old-fashioned soda and ice cream shop. The waiters dress in white aprons and hats, and make ice cream sundaes or sodas on the counter in front of you. We ordered a hot fudge sundae with coffee and chocolate ice cream. It was served in a traditional parlor glass with whipped cream and a real cherry on top. We scraped every last bit of fudge out of the glass.

IMG_0418Even though I love celebrating Thanksgiving the traditional way (i.e., consuming half my body weight surrounded by family), this year was a nice change: I cooked Thanksgiving dinner by myself for the first time, spent time with a good friend, met new people, and explored more of Philadelphia. I wouldn’t have wanted it any other way.

Posted in Dessert, Dinner, Restaurant Reviews, Traveling, Uncategorized | Tagged , , , , , , , , , , , , , , , | Leave a comment

Hazelnut and Chard Ravioli

Posted on November 24, 2013 by Emily Wasserman

DSCN3644.JPGI’ve been meaning to try this dish for a while, but I kept putting it off for the weekend. Things are usually less hectic, and I can devote more time and energy to making an involved dinner.

Last night when I got home, I was exhausted. I felt like frying an egg and calling it a day…but then I saw the hazelnuts on my counter, and thought about the gourmet pumpkin ravioli in my freezer. “It won’t really take that much work,” I reasoned, and pulled out a pot and cutting board.

Even though the dish requires prep work, you can snack as you go: You’ll want to try the butternut squash croutons to make sure they don’t burn, and check for the consistency of the caramelized onions. And you can work in stages, so you’re not juggling too many things at once.

Start by preparing the squash, so it can roast in the oven while you make the other parts of the dish. While you boil the raviolis, you can start browning the onions in a pan. By the time you’ve finished those steps, the butternut squash will be almost ready. Slip in a smaller pan with hazelnuts, and let them roast for a few minutes. Add some chard to the pan with the onions, mix in the raviolis, and top with the butternut squash croutons and roasted hazelnuts.

I thought the idea of butternut squash croutons sounded strange at first, but really, they’re just small, roasted cubes of squash. I loved how all the flavors and textures came together in this dish: The roasted hazelnuts were slightly smoky and crunchy, the butternut squash croutons were crispy and sweet, and the caramelized onions were good enough to eat on their own.

You can use whatever kind of ravioli you’d like in the dish, but I found that the pumpkin ravioli complemented the other ingredients. This dish is perfect comfort food for a chilly fall evening, and is definitely worth the extra time and effort.

Hazelnut and Chard Ravioli (slightly adapted from 101 Cookbooks)

1 package frozen raviolis

3-4 tbsp extra virgin olive oil, divided

fine grain sea salt
1 large yellow onion, thinly sliced
1 bunch swiss chard, deveined and cut into 1/2-inch ribbons
1/4 cup Parmesan cheese, freshly grated
1/2 cup hazelnuts, toasted and chopped
1 cup butternut squash croutons
zest of one lemon

Directions

Preheat the oven to 400 degrees. Peel the butternut squash and cut it into small cubes. Place cubes on a baking sheet and toss with one tablespoon of extra virgin olive oil, and sprinkle with a pinch of salt. Roast cubes in the oven until golden brown and crunchy.

Add the ravioli into a large pot of well-salted boiling water. After a few minutes, when the raviolis float and are cooked through, drain them and toss with one tablespoon of the olive oil. This prevents them from sticking together. Set aside.

To caramelize the onions, heat another tablespoon of the olive oil in a large thick-bottomed skillet with a pinch of salt. Cook over medium high heat, stirring occasionally, until the onions collapse and turn deep brown in color. Set skillet with onions aside.

Add a pan with 1/2 cup hazelnuts into the oven. Roast for about 5 minutes, or until brown and fragrant. Remove from oven, let cool, and then chop.

Just before serving heat the remaining tablespoon of olive oil in the same skillet with the caramelized onions.  Stir in the chard, and then add the raviolis. Wait until the chard begins to wilt, then stir in most of the cheese and most of the hazelnuts. Gently fold in the butternut squash and lemon zest. Remove from heat.

Serve on a big plate with remaining hazelnuts and Parmesan.

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Two Healthy Autumn Salads

Posted on November 21, 2013 by Emily Wasserman

DSCN3634.JPGWe’ve reached the final countdown to Thanksgiving, and food is on everyone’s mind. Every time I check my email, I’m bombarded with recipes for things like “whipped sweet potatoes with candied ginger” or “challah stuffing with sage and garlic.” Ambitious cooks have started prepping dishes, and die-hard enthusiasts have already decorated the table.

But then, some people are preparing for the holiday in other ways: I went to an exercise class yesterday, and it was more full than usual. Women were lined up against the walls, and there was a palpable intensity to the room. After 55 minutes of torture exercise, the teacher asked us what we’d rather do: stretch or do pelvic lifts.

“Pelvic lifts!” shouted the girl next to me. “It’s almost Thanksgiving.” Everyone laughed nervously.

While I don’t recommend 200 pelvic lifts as a way to prepare for a holiday feast, I do see her point. I look forward to stuffing myself with food as much as the next person, but it never hurts to conserve a little beforehand. So this week, I bring you two delicious salads–both of which are hearty enough for a meal, but light enough to satisfy a pre-holiday diet.

I made the first salad earlier this week with my friend Stephanie. It was a recreation of a salad that she ate at Owen & Engine–a local restaurant known for its upscale pub fare. The original salad calls for brussels sprouts, edamame, crispy kale, shaved beets and carrots, but we decided to pare it down a little. We kept the crispy kale chips, but we added spicy, oven-roasted chickpeas in place of the other vegetables. We topped the greens with a low-fat buttermilk dressing from 101 Cookbooks, and sprinkled on some blue cheese crumbles.

The best part about the salad was the combination of textures: the crunchy kale chips, the crispy chickpeas, and the soft pieces of blue cheese. I also liked the tangy flavor of the buttermilk and cheese combined with the fresh greens and Indian spices. There’s a lot going on in this salad, but all the ingredients seem to balance one another. We couldn’t believe how full we felt after eating only a few bites.

Yesterday for lunch, I made an autumn squash arugula salad with pomegranate seeds and avocado. I’ve been on a pomegranate kick lately–the fruit seems to be everywhere, and I like mixing the seeds into salads and grains. The original recipe recommended sauteeing the squash in a pan, but I had some time–so I decided to roast it in the oven instead. I loved the caramelized flavor of the squash, juicy pomegranate seeds, and tart arugula. The pomegranate ginger salad dressing is easy to make, and you’ll have leftovers to use the next day.

I’m looking forward to Thanksgiving Day and all the gluttony it brings. But for now, I’m enjoying these salads…I hope you do, too!

Autumn Squash Arugula Salad with Pomegranate Seeds and Avocado (adapted from here)

Ingredients

2 tablespoons olive oil
1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups baby arugula
1 avocado, sliced
1/3-1/2 cup pomegranate seeds (or however many you desire)

pomegranate ginger vinaigrette
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/8 teaspoon ground ginger
1 garlic clove, freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and add slices of squash. Toss slices with olive oil, and sprinkle with salt and pepper. Bake squash for around 30 minutes, or until golden brown. If desired, you can add the brown sugar to help the squash caramelize.

Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate seeds, and squash pieces. Cover in the pomegranate dressing.

pomegranate ginger vinaigrette
Combine pomegranate juice, vinegar, ground ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

Posted in Dinner, Lunch, Uncategorized, Vegetarian | Tagged , , , , , , , , , , , , , , , | 1 Comment