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.

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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.

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Apple Crisp for Rainy Days

Posted on November 17, 2013 by Emily Wasserman

DSCN3621.JPGA month after I moved to France to teach English, there was a two week school holiday, “la Toussaint.” Although I’m still not sure why schoolchildren get two weeks off classes one month into the school year, I think it’s a good model–one that Americans should adopt. It gives you a chance to enjoy the last bit of nice weather before winter, and more importantly, it gives you the opportunity to travel.

A group of fellow teachers and I decided to go to the south of France, and spend some time in Provence. One of my friends had family in France, and his uncle owned a house in a small town called Le Pradet. He was kind enough to let us borrow it for a few days, and so we took a bus from Aix to the village.

Located near Toulon on the Mediterranean Sea, Le Pradet is one of the most beautiful places I’ve ever seen. The village is surrounded by white cliffs that seem to protect you from the outside world; you feel a sense of calmness and tranquility the minute you step onto the beach. Even at the end of October, the weather was still warm, and people were sunbathing. The leaves were turning red and gold, but the water was still bright blue, and there wasn’t a single cloud in the sky.

Our first night, we decided to hike from the beach house to the town square to pick up food for dinner. The tiny market was stocked with fresh vegetables, fruit, and spices. I spotted two giant, shiny green Granny Smith apples, and I tossed a few in a bag. I thought they would make a good snack when we went to the beach the next day.

When we got back to the house, a few of my friends started cooking dinner, and I rummaged through the refrigerator. It’s funny for me to remember how different I was then–I barely knew how to cut an onion, let alone cook. I was content scouring the kitchen for ingredients.

Luckily, when I looked in the freezer I found a big tub of creme brulee ice cream. But what could we serve with it? I asked myself. Then I spotted the apples, and I knew exactly what to make. My friend Phil helped me peel the apples, and cut them into small pieces. We tossed them with some butter and sugar, and sprinkled them with some cinnamon. It was my first time improvising dessert, but fortunately, the end product was delicious. I’ll never forget the way the apples fell apart under my fork, and how the sweet creme brulee ice cream tasted with the tart, juicy apples.

Over three years later, I still think about that first apple crisp. So today, I decided to make one. It was cold and rainy outside, and I had leftover Granny Smith apples in my refrigerator. It’s strange how cooking certain dishes brings back so many memories. Even though I’m thousands of miles away from Le Pradet, as I peeled the apples and sprinkled sugar onto the pan, I remembered the beach house kitchen: How we divided up the space, so each of us worked on a different part of the meal. How we drank glasses of red wine as a worked. And how for the first time, I had the satisfaction of knowing that something I made tasted delicious.

I used a recipe this time, but I also improvised a little: I added lemon juice to complement the flavor of the apples, and sprinkled brown sugar on the apples before I added the oat streusel topping. At one point, it started raining harder outside, and the smell of baked apples and buttery brown sugar kept me warm.

I didn’t have any creme brulee ice cream on hand, so I served the crisp with a dollop of creme fraiche. But I almost preferred the creme fraiche to ice cream–it was slightly tart, and balanced the sweetness of the apples and brown sugar.

As I finished eating, I realized that it had stopped raining. I looked out the window and my jaw dropped: A huge rainbow stretched across the sky.

Apple Crisp with Oatmeal Streusel (adapted from here)

Ingredients

  • 2 1/2 pounds medium Granny Smith apples (about 5 or 6), peeled, cored, and sliced 1/4 inch thick
  • 2 to 3 tablespoons granulated sugar
  • 3 tablespoons brown sugar
  • 3/4 teaspoon ground cinnamon
  • Juice of half a lemon
  • 1/4 teaspoon fine salt, divided
  • 1/2 cup packed light brown sugar
  • 1/2 cup uncooked rolled oats
  • 1/3 cup all-purpose flour
  • 4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish

Instructions

  1. Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter.
  2. Combine the apples, brown sugar, granulated sugar, cinnamon, lemon juice and 1/8 teaspoon of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.
  3. Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
  4. Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 minutes. Let cool on a rack at least 30 minutes before serving.
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Vegan Banana Muffins

Posted on November 13, 2013 by Emily Wasserman

DSCN3554.JPGUsually, I shy away from vegan baked goods. I enjoy the occasional vegan chocolate chip cookie, and a friend of mine makes a delicious vegan chocolate cake. But for me, butter, sugar and eggs are equivalent to air, water, and sleep: I can’t imagine my life without them.

Then, I received an email from Food & Wine magazine with a recipe for vegan banana muffins. I scanned the ingredient list: vegan recipes tend to have strange sounding gums and oils. This recipe did call for xanathan gum, but a quick Google search reassured me that I could leave it out. And luckily, I had the rest of the ingredients on hand: sugar-free applesauce from the local farmers’ market, an overripe banana, and agave nectar.

When I’m baking, I like to taste everything as I go. I do this when I’m cooking, too, but it’s always more fun to try batter than it is caramelized onions. It makes me feel like a little kid, but I have no qualms about eating batter straight from the bowl.

The second I tried this batter, I knew the end product would be a success. The apple flavor was subtle and sweet, the cinnamon and brown sugar gave it a slight caramel flavor, and the agave and banana added another touch of sweetness. The scent reminded me of being next to a warm fireplace during the winter; it was comforting and inviting at the same time.

I let the muffins bake for about 30 minutes, and removed them from the oven when they were fluffy and golden brown on top. The real magic of these muffins (besides the easy recipe) is how moist they are. Unless you over-bake them, it’s practically impossible for the insides to become dry.

The only downside of the recipe is that it only makes 9 muffins…But you can easily multiply the ingredient list by two to fill up additional muffin tins. I would highly recommend doing so–these muffins don’t stick around for long.

Vegan Banana Muffins (slightly adapted from Food & Wine)

Ingredients

These muffins will stay fresh for up to two days at room temperature. Mine tasted even better the next day.

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Sea Salt Baked Sweet Potatoes with Arugula

Posted on November 12, 2013 by Emily Wasserman

 

When you love food as much as I do, you find yourself looking at the world in very black and white terms: People who don’t like food, and people who do. Sure, everyone enjoys a good meal, and no one (at least, that I know of) would turn their nose up at a well-cooked dinner. But for many, cooking is simply a chore–not a passion.

Fortunately, I have a few friends who fall into the “people who like food” camp, including my friend Stephanie. Stephanie and I met during graduate school, and bonded over our love of raw juice, homemade enchiladas, and obsession with food blogs. Our conversations vary, but tend to hearken back to what we made for dinner last night.

Today, Stephanie emailed me the recipe for Sea Salt Baked Potatoes. It comes from the “Quick” section of one of my new favorite food blogs, 101 Cookbooks. Her email couldn’t have come at a better time: I had just gotten off work, and icy snow pellets were descending on the Chicago area. I wasn’t dressed for the storm, and I found myself trudging through 20 mile-per-hour winds. But at least I had dinner to look forward to.

By the time I got home, I was craving comfort food: Something that would warm me up, but wouldn’t require too much prep work. Stephanie’s recipe fit the bill: I poked some holes in a lone sweet potato on my counter, let it bake for about an hour in the oven, and then filled it with Dijon dressing and arugula salad.

I had never eaten a baked potato stuffed with salad; usually, I leave my greens on the side. But the combination of soft, slightly caramelized sweet potato and crisp, tart arugula was divine. The creamy, citrusy dressing tied the whole dish together, and enhanced the flavor of the greens and the sweet potato.

I know I’ll revisit this recipe soon.

Sea Salt Baked Sweet Potato with Arugula (slightly adapted from 101 Cookbooks)

Ingredients

1 large sweet potato
flaky sea salt
olive oil
1-2 large handfuls of arugula

dressing:
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
a egg yolk
a scant 1/2 cup / 100 ml olive oil
2 tablespoons grated Parmesan
2 teaspoons freshly squeezed lemon juice

Directions

Preheat your oven to 400F / 200C degrees. Scrub the potato, prick it all over with a fork, and sprinkle generously with sea salt. Bake the potato until tender throughout. It takes about an hour for larger potatoes, and a bit less for smaller potatoes. My potato was quite large, and it took about an hour and 15 minutes to cook.

While the potatoes are baking, make the dressing. Whisk the vinegar, mustard, egg yolk, and olive oil with a big pinch of salt. Then whisk in the cheese, and finally the lemon juice. Taste, make any adjustments, and set aside.

Slice a big cross into the top of each potato, then gently but firmly push in on the ends of each potato. This way the tops open up, and you can begin to spoon out a bit of the potato filling. Add a splash of the dressing and a bit of salt. Toss the arugula with a generous amount of the dressing, and then pile it into the potato. Serve warm.

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Sweet Potato Gnocchi

Posted on November 8, 2013 by Emily Wasserman

DSCN3532I’ve wanted to make my own pasta for a while, but fear of the unknown always stopped me. I admired people who created long, flour-covered strands of linguine, or plump, handmade raviolis, but I asked myself: Could I really accomplish the same feat? I was satisfied with boxed pasta, and (somewhat ashamedly) the butternut squash raviolis from the grocery store freezer.

The last time I was home, I started digging through old food magazines that I had stockpiled in my bedroom. I came across a local magazine that ran a four-page spread on making your own pasta. I found a recipe for Sweet Potato Gnocchi, and I immediately ripped it out. It’s fate, I said to myself. I’m going to make my own gnocchi.

The recipe seemed relatively straightforward: boil sweet potatoes, mash them, let them cool and then mix with flour. Roll out the dough, cut it into squares, and roll the squares into dumplings.

I started to get hungry, so I decided to take the mashed sweet potatoes out of the fridge early and mix them with the flour. The recipe called for 1 cup of flour, but I found myself adding one…then two…then three. That’s when I realized: it was going to be a long night.

I tried to save the dough by hand-kneading it, but it was too slimy and goopy to touch. Getting it back into the mixing bowl was a challenge, and little bits stuck to my hands and arms. I kept adding flour, hoping the dough would stick together…but it was a bit unnerving watching half my flour supply disappear in under a minute. It’s ironic, I thought. I had just read Cooking Light’s article on “Most Common Cooking Mistakes,” which listed everything from overcooking chocolate to neglecting toasting nuts. Unfortunately, “impatience” wasn’t on the list.

Finally, the dough started to stick together. I kneaded it a few times, cut it into little squares, and rolled the pieces on the back of a fork. I dropped the gnocchi into boiling water, and waited for them to rise to the top. I was worried they might fall apart in the water, but luckily, they stayed together. In less than five minutes, I had plump, fluffy sweet potato gnocchi.

DSCN3531By the end of this experience, I was covered in flour, slightly frazzled, and half-starving. I looked at the clock, and I couldn’t believe three hours had gone by. But I learned a few important lessons: Never skimp on steps. If potatoes are supposed to cool down, let them! Sometimes, a recipe will push you out of your comfort zone, but it’s well worth the challenge. And in cooking, as in life, most things are salvageable. With a drizzle of olive oil and a sprinkle of Parmesan cheese, the gnocchi was a delicious and satisfying meal.

I might stick to boxed pasta for a while, but I’m glad I took a risk. And who knows? Maybe I’ll try raviolis next…

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Earl Grey Cardamom Pound Cake

Posted on November 6, 2013 by Emily Wasserman

DSCN3520.JPGI’ve seen a lot of recipes during the last few months for tea-infused cookies and cakes. Whether it’s chai snickerdoodle cookies or green tea matcha cake, it seems like everyone is finding inventive ways to use leftover tea.

Initially, the idea of mixing tea and baked goods seemed a little strange to me. I’ve always looked at tea as an accompaniment to cake, or the perfect place to dip a cookie. I thought the new combinations were inventive, but would the tea flavor actually come through in the finished product? Was its real place in a cup, not a pan?

Then I tried this recipe for earl grey cardamom pound cake, and I was instantly proven wrong. Earl grey tea has a very distinct aroma–it’s citrusy, tart, and strong enough to wake you up in the morning. Add nutty, slightly spicy cardamom and creme fraiche, and you’ll have a moist, flavorful loaf worthy of sharing…or keeping all to yourself.

Earl Grey Cardamom Pound Cake (Adapted from Bon Appetit, The Sweet Art)

Ingredients

3/4 cup unsalted butter, softened at room temperature
1 1/4 teaspoons baking powder
2 cups all-purpose flour
1 1/2 teaspoons ground cardamom
3/4 teaspoons kosher salt
1/4 cup whole milk*
1/2 cup creme fraiche
1 cup sugar
3 large eggs
3 bags of Earl Grey tea or 3 tablespoons
1 teaspoon vanilla extract
*Use 1/3 cup milk to steep in the Earl Grey in case some of it gets evaporated in the boiling process–only 1/4 cup milk is needed for the recipe.
Directions
Place a rack in the middle of your oven and preheat to 350 degrees.
Line a 9x5x3″ loaf pan with parchment paper.
In a mixing bowl, whisk the baking powder, cardamom, salt, and flour. Set aside.
In a small saucepan, heat 1/3 cup milk till it comes to a rolling boil.
Add in the Earl Grey and turn off the heat–leave a lid on it for about 30 minutes.
Strain the tea leaves and measure out 1/4 cup milk into a bowl and whisk in the creme fraiche to the milk.
Using an electric mixer, beat the sugar and butter until light and fluffy, about 4 minutes.
Add eggs one at a time, using a spatula to scrape the sides of the bowl. Then, add the vanilla extract.
Reduce the speed to low and begin adding roughly 1/3 of the dry ingredients, then 1/2 of the creme fraiche mixture, alternating until everything is fully incorporated. Beat until combined.
Scrape the batter into your loaf pan, smooth the top with a spatula.
Bake for about 60 minutes, or until you can poke the center of the cake with a toothpick and have it come out clean.
Let the cake cool completely before slicing and serving.
If you refrigerate it before slicing, the cuts of cake will be a lot cleaner.
Store in an airtight container in the freezer for up to 2 weeks.
Serve at room temperature or warm.
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Butternut Squash, Kale, and Pomegranate Seed Salad

Posted on November 5, 2013 by Emily Wasserman

DSCN3505.JPGMaybe because it’s squash season, or maybe because I have an (un?)healthy obsession with all things butternut squash or kale, but I keep pinning recipes to my Pinterest board that incorporate the two ingredients.

Tonight, I didn’t feel like making a very involved dinner. So I decided to improvise a recipe I recently found online. The original recipe called for three baking sheets full of ingredients, and multiple cook times. While the end product sounded delicious, I thought I would take the easier way out and use the ingredients that appealed to me most (and involved the least prep). Some nights–especially Monday nights–the easiest route happens to be the best route.

I roasted butternut squash, and make a kale pilaf with bulgur on the stove top. Once the squash was done cooking, I added it to the bulgur and steamed kale, and sprinkled on some lemon juice, olive oil, and pomegranate seeds.

My favorite part about this dish are the different flavors and textures. The pomegranate seeds are juicy and refreshing, the bulgur is slightly chewy, and the butternut squash has a nice, smoky flavor. I’m excited to bring the leftovers to work tomorrow.

Butternut Squash, Kale, Pomegranate Seed Salad

Ingredients

1 butternut squash, roasted and cubed

3 tbsp olive oil, divided

salt and pepper to taste

1/2 cup quick cooking bulgur

2 cups kale, rinsed and cut

1/2 cup pomegranate seeds

juice of 1/2 or 1 lemon (to taste)

Directions

Set the oven to 400 degrees. Cut squash and rub with 2 tbsp olive oil, and sprinkle on salt and pepper. Place squash on a baking sheet cut side down, and roast in the oven for about 40 minutes, or until tender.

Meanwhile, cook 1/2 cup quick cooking bulgur in a pot according to package directions: Bring bulgur and water to a boil, then reduce heat and let simmer for 10 minutes. After five minutes have passed, place 2 cups of kale into the pot and replace lid. Wait another five minutes, and then take the pot off the stove. Let mixture cool for another 5 minutes, covered, and then place contents in a large bowl. Cover to keep warm.

Once squash is done roasting, let it cool and then cut into cubes. Place squash in bowl with kale and bulgur, and sprinkle on pomegranate seeds. Drizzle 1 tbsp olive oil on top, and add lemon juices to taste. Toss and serve.

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Chocolate Chip Banana Pancakes

Posted on November 3, 2013 by Emily Wasserman

DSCN3483.JPGA couple times a month, I get a craving for chocolate chip banana pancakes. It always seems to happen on a Sunday morning, when (usually) I have the time and energy to make them. I sleep in, wake up, and and have the lyrics to that Jack Johnson song stuck in my head: “Make you banana pancakes, pretend like it’s the weekend.” Except the best part is, I don’t have to pretend it’s the weekend. And in less than 20 minutes, I’ll have fluffy, golden-brown pancakes.

Whenever I make pancakes, I use the same basic recipe and add in extra ingredients. My favorite recipe is Joy the Baker’s “Clean Your Plate Buttermilk Pancakes”–it’s the perfect canvas for pancake experimentation. Disclaimer: I usually swap in low-fat or fat-free milk for the buttermilk, and I halve the recipe. As much as I love pancakes, I don’t think I could manage to eat eight by myself. But I found that lowering the milk fat doesn’t affect the taste of the pancakes. The recipe still calls for a healthy portion of butter, eggs, and brown sugar, and I fry the cakes in vegetable oil. It makes them crispy and golden on the outside, and fluffy and moist on the inside.

The bananas add a touch of sweetness, and the semi-sweet chocolate chips pair well with the banana. Buttery, crisp, light–these pancakes are the perfect breakfast for a Sunday morning…or whenever you want to pretend that it’s the weekend.

Chocolate Chip Banana Pancakes (adapted from Joy the Baker)

Ingredients

1 cup milk (I use low-fat or fat-free, but you can use buttermilk if you so desire)

2 eggs

2 tablespoons vegetable oil

1 stick unsalted butter, melted and cooled slightly

1 cup all-purpose flour

4 teaspoons baking powder

4 teaspoons light brown sugar

1 teaspoon salt

1/4-1/2 cup chocolate chips (the more, the merrier)

Directions

Whisk together milk, eggs and vegetable oil in a medium bowl, then whisk in the butter.

Stir together flour, baking powder, sugar and salt in another medium bowl. Whisk in egg mixture until combined. Mix in chocolate chips.

Cut up 1 banana and have the slices ready.

Grease a skillet over medium heat. Spoon 1/4-1/3 cup batter into skillet, working in batches. Place banana slices on top of pancake. Wait until cakes have bubbles on top and are crispy around the edges, 2-3 minutes. Flip the cakes and wait another minute until the bottoms are golden brown. Serve immediately.

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