Banana Nut Butter - just add bread

(Banana Nut Butter - recipe in post)

One of my all-time favorite treats is banana nut bread. It used to disappear so quickly, I wouldn't even tell anyone I'd purchased it for fear of them wanting a slice. Oh, the things I'd do for banana nut bread...

Now, of course, I can make myself a decadent loaf whenever I please. I can even double up the recipe so there might, maybe, be enough to share. Maybe.

With the heat of an early summer beginning to beat on my doors and windows, however, turning on the oven seems less and less of a good idea. Certainly, my desire to bake will sometimes rise above the sweltering temperatures, but in the meantime I am happy to explore other tasty possibilities.

Whilst dreaming wistfully of central air (woe is me - clearly I'm not spoiled enough!) I had a funny little idea pop into my head. The results? Pure brilliance.

Being able to turn any slice of bread into banana-nut goodness is like having a super power. I've been enjoying this luscious creation spread over cranberry walnut bread, but it would also be fantastic stirred into oatmeal, or used to make cookies or other baked goods. The possibilities are endless!

Banana Nut Butter

Vegan, gluten-free, easily made raw

Makes about 2 cups

15 dates, pitted and soaked*

1 cup nut butter, creamy or chunky, roasted or raw** (or make your own, here)

1 ripe banana

1 tsp. vanilla extract

pinch of salt, to taste

1/2-1 tsp. cinnamon (optional)

1-2 tsp. cocoa powder (optional)

1/4-1/2 cup nuts, toasted or raw, finely chopped (optional - if you prefer your nut butter chunky)

*The flavor and texture of dates really makes this special, but they could certainly be replaced with a few TBSP of liquid sweetener (agave, maple syrup, honey...) - just note that the flavor will be significantly altered.

**I've tried this with almond butter and peanut butter, and liked both - though the almond had a much more classic 'banana nut' flavor. You can use any nut butter you like (cashew, walnut...), but each will result in a different flavor.

Method

Soak dates in enough water to cover them, for 1-2 hours before using.

Drain the dates, and add them to the bowl of your food processor. Pulse to make a smooth paste, scraping down the sides as needed.

Add the nut butter, extract, and banana, and process until smooth. Blend in salt and any other flavorings, and adjust to taste.

If you'd like a chunky nut-butter, stir in 1/4-1/2 cup chopped nuts (walnuts, pecans, almonds...).

Store in a jar or airtight container in the fridge for up to a week or two, or in the freezer indefinitely.

Peaches & Cream Parfaits, perfect for friends

Peaches and Cream Granola Parfaits - recipe in post

In today's technology driven, facebook likin', twitter tweetin' world, it's become fairly normal to 'meet' people via the internet. But when I started blogging, I never expected to make any actual friends... the real, honest-to-goodness types you'd want to invite over for dinner and games.

Sure enough, though, that's exactly what happened - and if we could all have a big foodie get together, that's just what we'd do. Sadly, geography doesn't allow for such a thing... but not even that's going to stop us!

My friend Courtney over at The Fig Tree has gathered us 'round the virtual table for a Veggie Potluck, featuring dishes from vegetarian and vegan bloggers. Each contribution will be featured below, and you can click through to each blogger to find recipes and learn more about their dish.


I don't know about you, but I'm terrible at deciding what to bring to a gathering. Because of my foodie reputation, I always feel a bit of pressure to make something extra special or exciting, when usually all I want to do is grab a bag of chips. Consequently, I end up scrambling last minute in a hap-hazard attempt to throw together something healthy, delicious, and unique.

Thankfully, I had a lot of time to plan (postpone), think about (procrastinate), and work on (dawdle) a dish to bring.

An indulgent breakfast, or a healthy dessert - you choose!

I love a good homemade granola. I mean, love. I can't say for sure how much granola one batch produces, because I end up eating so much while I'm making it. Being such a granola junkie, can you believe it's been nearly a year since I made any? How could I let this happen?

When I realized how much I missed grabbing a handful for breakfast, throwing some in my bag on the way to the gym, or serving with fruit and yogurt for dessert, I knew I had to find a way to incorporate it here. And when I saw the peaches, finally in season and perfectly ripe, everything fell into place.


Recipe note: Granola is such a versatile thing - some like it with very few ingredients, just the basics, while others (like myself) prefer it with anything and everything available. Feel free to play around with the nuts/seeds/add-ins to make this how you like it.
Also, this has been a go-to recipe for me in the past, but this time turned out less clumpy, and slightly less sweet, than usual. The results were still tasty, but I must have mis-measured some of the liquid ingredients. Whatever changes you make, I suggest trying to maintain the ratio of wet to dry.

Go-Go Granola
(Adapted from Angela Liddon's Favorite Granola)
Vegan, gluten-free, makes ~ 6 cups

The Dry
2.5 cups rolled oats (certified gluten free)
1 1/2 cups raw nuts, roughly chopped (almonds, cashews, walnuts, etc. - I like to mix)
1/2 cup raw sunflower seeds (or pumpkin seeds, or a mix)
1/2 cup Hemp Hearts (shelled hemp seeds)
2 TBSP ground flax seed
1 TBSP chia seeds
1 tsp. cinnamon (and/or chai, or other spice)
1/8th tsp. ginger (and/or nutmeg, cayenne, or other spice)
1/4-1/2 tsp. sea salt
The Wet
4 TBSP brown rice syrup, or maple syrup (or honey, for non-vegans)*
1/3 cup dark brown sugar, packed
1 TBSP agave, or maple syrup (or more honey)
2-3 TBSP ripe banana, mashed (or unsweetened applesauce)**
2 TBSP nut butter (peanut, almond, cashew, etc.)
1 tsp. vanilla extract
1/2 tsp. almond extract (or orange, coconut, or other - or more vanilla)

Add-ins
1 cup of dried fruit or other mix-ins (cranberries, raisins, blueberries, chopped apricots, dates, cocoa nibs, chocolate chips, etc.)

*Note that the sweetener you use is up to you, but each will effect taste and crunchy/clumpiness differently. Play around to see what you like best
**Using banana does not make this a banana flavored granola - I just happen to have bananas on hand more often than applesauce.

Method
Preheat oven to 275f., and line a half sheet pan (or other rimmed baking sheet) with parchment.

In a large bowl, add all of the dry ingredients and stir to combine.

In a small pot on the stove, or a microwave safe bowl, add all of the wet ingredients except the extracts. Stir over low heat, or microwave in 30sec. intervals, stirring in between, until melted and all of the sugar has dissolved. Remove from heat and stir in the extracts.

Pour the wet ingredients (while still warm) over the dry and mix with a wooden spoon. The mixture should be very thick, and hard to stir. Keep going until well combined.

Dump the mixture onto your prepared baking sheet, and spread into one even layer. Try to take it all the way to the edges of the pan, to ensure even cooking. Place on the middle rack of the oven, and cook for 50-60 minutes. Remove the pan from the oven ever 12-15 minutes to stir the granola, to keep it cooking evenly.

Remove the granola from the oven and allow to cool 30-35 minutes. As it cools, it will begin to clump up, so don't stir it during this time. Once cooled, break the granola into pieces and mix in whatever dried fruit or other add-ins you choose.

Store in an airtight container in the fridge for up to a month, or in the freezer indefinitely.




Peaches and Cream Parfaits
(Vegan, gluten-free)

2 fresh peaches, or about 6oz. frozen, sliced (plus more for garnish)
2 cups Greek style soygurt (or yogurt, for non-vegans)
3-4 TBSP agave, maple syrup, or other sweetener (plus more for drizzling over top)
1 1/2 tsp. vanilla extract
pinch of cinnamon (optional)

Granola, and fresh fruit or berries for layering

Method
In a food processor, add the peaches and blend until smooth. Add the soygurt, 2-3 TBSP sweetener, the vanilla, and the cinnamon if using. Process until smooth, taste, and adjust the sweetness to your liking.
Can be stored in the fridge for up to a week, until ready to use.

In glass cups, bowls, or parfait dishes, layer 1/4-1/2 cup granola, fresh fruit or berries, then peach cream. Repeat the layers to fill the dish, and garnish with slices of fresh peach and a drizzle of agave.

Serve immediately.

_____________________________________________________________

Let's take a walk around the rest of the potluck table:

To get things started, Elaina of Flavour Food and Wine brought her tasty twist on an old classic - Broccoflower Guacamole! I'm a bit of a guacamole fanatic, so I was super excited to see such an unusual take on it. I can't wait to try this!

Next up, Caitlin of The Vegan Chickpea shared her beautiful Super Green Salad with Strawberries - how good does that look? Full of bright spring vegetables, and bursting with fresh strawberries, this is something I can really imagine myself digging into.

Courtney from The Fig Tree, who was gracious enough to host this wonderful potluck, brought this incredible Mango Avocado Salad with Pineapple Mint Dressing - how bright do those flavors sound? I'm a big fan of avocado in salads, and clearly I'm not alone. Are you sensing a theme to this potluck? Avocado is such a wonderful fruit, and this is just another great way to highlight it.

Genevieve of Vanilla and Spice made this gloriously green Avocado Potato Salad - fresh and light, this is a fun and healthy twist on the usual. Don't mind if I help myself to seconds!

Stepping into main-coarse territory, Helena of Peaches and Cream Blog brought these Big Bertha Burgers. These are seriously some of the tastiest looking veggie burgers I've set my sights on. As the name might imply, these make for one big, flavor-packed meal!

The Healthy Wife, Destini, showed up with this protein-packed Lime and Cilantro Black Bean Quinoa Salad - salads like these are a must for me. So simple to throw together, healthy, satisfying, and of course delicious to boot. A perfect salad for potlucking!

Cara of Fork and Beans made these Stuffed Bell Peppers, with quinoa, beans, and a pinch of warm southwest flavors. Quick, delicious, and satisfying!

The amazing Richa, over at Hobby and More, created these Chard Cauliflower Carrot Wraps with Mint Thyme Tomato Chutney - talk about a mouthful of flavor! These are just too good not to pass up, and I can't wait to try them for myself.

Joining me in the field of snacks and desserts, my friend Heather at Sunday Morning Banana Pancakes made these Strawberry Rhubarb Coconut Crumb Bars. Yes, let me say it again: Strawberry Rhubarb Coconut Crumb Bars. These treats combine some of my favorite flavors, and besides being a wonderful addition to the potluck would make a great dessert or on-the-go snack!

Last but not least, Natasha, over at VIMWAC (that's, a Vegetarian in Manatoba Without A Clue) made these Chocolate and Banana Rolled Oat Bites. These ingredients were made for each other, and come together in the perfect one-bite dessert.

 

Now, if only we could all get together in peron and actually taste everything!

Apples This Rotton Don't Grow on Trees - GMO's and what they mean

An Apple A Day

I'm sure we've all heard of GMO's, or Genetically Modified Organisms - but how many of us really know what that means? I thought I knew, but even I had a lot to learn.

For those who don't know, Genetically Modified Organisms are foods that have been scientifically 'engineered' to be "better". And by "better", I don't mean better for us / the environment / the world, I mean better as in larger size, larger crops, and larger profits. Although cultivation and selective seed-breeding have been done for hundreds of years (taking the best of the best naturally occurring plants and replanting/reseeding them to encourage a faster and more productive evolution), GMO's have gone beyond the bounds of nature, creating completely new breeds of 'super' plants. Making produce with a longer shelf life, and giving us things like corn that doesn't need to be sprayed with pesticides - because it grows with pesticides already in it. I don't know about you, but pesticides that can't be washed off don't sound very appetizing. On the flip side of that, as insects become more and more resilient, many crops are being engineered to withstand bigger and badder doses of pesticides, which can cause huge environmental damage to neighboring fields and greenery.

Snow White, anyone?

Of course, pesticides are only one of the many flaws of GMO's. Some of the things that surprised me most in reading about them were how many foods these days contain such engineered health threats - I chose apples as a poetic theme for this post, but they are of little concern in the scheme of things. The big players in the GMO field are corn, soybeans, canola, cottonseed... ingredients and oils that are used in almost all packaged foods, making them nearly unavoidable. Not to mention that a huge percentage of those crops go to feeding our livestock, incorporating toxins into nearly all of non-organic meat products.

Another thing that caught my attention was that genetically modified foods contain significantly more allergens than natural, organic foods. This brings to mind a childhood friend who was 'lactose intolerant' (or so we thought) until he came to our house and drank glass after glass of our farm-fresh, unprocessed milk. And it makes me wonder about all of the people I know with an intolerance for soy - are these allergies from the beans, or from the chemicals used in making them?

As someone who tries to shop local, buy organic, and eat green as much as possible, this is a matter that really hits home for me... but it's also a matter that concerns everyone. I am privileged to live in a household with a double income, and the freedom to shop at farmer's markets and food co-ops, but even I can't afford (won't afford) to buy everything organic, or make everything from scratch. There's a certain responsibility placed on consumers, as though we should be the ones to protect ourselves and make wise decisions, but how can we make an informed choice when products are purposefully kept such a mystery to us? Wouldn't it be so much easier if there were a big sign pointing to all the foods we should avoid?

Well, that's kind of what California is trying to do. They're working to pass an act stating that all GMO foods must be labeled as such. And if California, a huge player in the countries economics, were to pass this law - well, the whole nation might just follow suite.
Specifically, farmers and environmental groups are fighting against a company called Monsanto Industries, with the goal to raise one million dollars in support of California's Right To Know Genetically Engineered Food Act. If they do, the money will be matched by Mercola.com, Lundberg Family Farms, Eden Foods, and Nature's Path.
If you'd like to donate, click here: Money Bomb Against Monsanto. The deadline to participate is May 26th.

In the hopes of being brief, I won't go into a long-winded explanation of why this is so incredible important. If you're interested in learning more, I highly recommend you check out Small Footprint Family's thoroughly researched post on the subject, here: Why Label Genetically Modified Foods.

Please take a moment to give it a read - I found it to be one of the most informative articles I've read on the matter. And remember, the deadline to participate in California's campaign funds is May 26th!

In the meantime, I'll continue to buy as locally and organically as I can. I truly believe that we deserve the right to control, or at the very least know, what goes into our bodies. Subterfuge in advertising is common place, but when it comes to lies about food and nutrition, it crosses the line from political into personal.


I'm happy to hear other thoughts and opinions on the matter, so feel free to post in the comments section below!


Links:
http://www.smallfootprintfamily.com/why-label-genetically-modified-foods

http://www.organicconsumers.org/CAinitiativelanguage.pdf

http://www.organicconsumersfund.org/donate/moneybomb.cfm



[Update] This just in, research suggests Monsanto herbicides are killing bees, which could lead to a huge decrees in crops due to lack of polination. Monsanto seems to be making a serious effort to cover up any evidence against them: http://articles.mercola.com/sites/articles/archive/2012/07/05/monsanto-roundup-effects-on-honeybees.aspx?e_cid=20120705_DNL_artNew_1#

Tiramisu, for two

(Tiramisu - recipe in post)

One year ago today, a friend and I strolled through the heart of downtown Ann Arbor. We wandered lazily, with nowhere to go, and nowhere to be. We talked about everything, and nothing. I'm sure we talked about something... or maybe not at all.

The evening air was cool and clean, and as the glow of the sun faded across the tops of the buildings we found ourselves drawn into a cozy little restaurant, the warm ambiance beckoning us in  from the streets. Looking for something sweet, we pushed our menus aside and ordered nothing but dessert - a simple tiramisu, to share.

One year ago today, The Boyfriend and I had our first date.

(Tiramisu is Italian for 'pick me up' - and it helped The Boyfriend do just that!)

Tiramisu wasn't only the first dessert we shared, back on May 14th 2011 - it was also the first dessert I made for The Boyfriend, several weeks later.

Pan-seared sea scallops over wilted greens and parmesan risotto, with white wine, tiramisu and fresh raspberries to finish. This was the first meal I made in The Boyfriend's kitchen, and his first taste of what things might be like. Sweet, simple, and delicious - how could anyone say no?

I didn't have the blog back then, but for some reason I still insisted on photographing the meal. Perhaps I was just that pleased with myself, but more likely I was desperate to remember every detail of our days together.

In honor of our one year anniversary, I could think of no better way to celebrate than to sit down with this fantastic treat, a glass of wine, and our memories. Reminiscing over the past, and toasting to the future. It's been one hell of a year - cheers!

Note that despite my deceptive title, this recipe makes one 9x13 pan full - far more than two serving sized portions. Enough to feed two for a week, or twelve for a day.

Tiramisu
Adapted from: Gastronomer's Guide
Makes one 9x13 pan full, about 12 servings

4 large eggs, room temperature, separated*
1 cup + 1 TBSP granulated sugar, separated
16 oz. mascarpone cheese
2 cups espresso or dark brewed coffee
3/4 cup coffee liqueur (i.e., Kahlua)**
1 package (50 count) ladyfingers (can be substituted with layers of sponge cake)
1 1/2 cups heavy cream
1 tsp. vanilla extract (optional - not traditional, but I like it)
Cocoa powder or dark chocolate for garnish

Fresh fruit, berries, mint leaves, powdered sugar, etc. - to garnish (optional)

*Recipe contains raw eggs - I've included instructions within the recipe on how to omit these.
**Can be substitute in part or in whole with other flavored liquors - Irish Cream, Amaretto  Rum, etc. - or omitted entirely for an alcohol-free dessert. If leaving this out, you may need a little more coffee.

Method

1.    In a large bowl, combine egg yolks and 1 cup of the sugar. Beat on medium-high speed until pale, fluffy, and light, 10-12 minutes.
*If you are concerned about raw eggs, place bowl over a pot of gently simmering water. Beat yolks and sugar over double-boiler until pale, and smooth ribbons fall from the beaters when turned off and lifted. Remove from double-boiler, and continue with recipe.
Add the mascarpone cheese, and beat on low speed until incorporated and smooth.

2.    In a separate bowl, or the bowl of your stand mixer, beat egg whites to stiff peaks. If using a hand-mixer, this may take a few minutes - be sure to get down to the bottom of the bowl so no moisture settles there. Note that if you are using the same bowl or beaters, they must be thoroughly cleaned first - if any yolks or fat come into contact with the whites, they will not whip!
*If you are concerned about raw eggs, omit the whites and replace them with 1 cup heavy whipping cream. Whip cream to medium-stiff peaks, and continue as directed.

3.    Using a flexible rubber spatula, fold half of the whipped egg whites into the custard to lighten it. Fold in the second half, until smooth and fully incorporated.

4.    In a large bowl (or the same bowl you used for the whites) combine heavy cream, 1 TBSP sugar, and 1 tsp. vanilla extract, if using. Optionally, you can add another TBSP of liqueur. Beat on medium-high speed to stiff peaks.

5.    In a shallow dish, combine the coffee and liqueur (if using). Dunk the ladyfingers into the coffee mixture, letting them soak up some of the liquid. Don't submerge them for more than 10-15 seconds, as you want them to hold some of their texture and not fall apart.

6.    Place the ladyfingers in rows across the bottom of a 9x13 pan (or into the bottom of a trifle glass), breaking them in half if necessary to fully cover the bottom.  Spread half of the egg and mascarpone mixture over the ladyfingers, then repeat with another layer of soaked ladyfingers and the last of the egg and mascarpone mixture on top.  Spread whipped cream over the top of the layered pan - this should fill the pan all the way to the rim.  Dust with cocoa powder, or shavings for garnish.

7.    Refrigerate for a minimum of 2 hours, or overnight, before serving.

Flower Pot Cake - a freshly baked bouquet

(The Flower [Flour] Pot Cake - Happy Mother's Day!)

My mom has a thing for gardens - she and plants, they speak the same language. Every year for Mother's day, The Brother and I get her plants or flowers. Once when we were young, it was a rose bush. That bush is now as big as I am, and blooms dozens of little pink roses every summer. Last year it was a pear tree - it's blooming for the first time this spring, but has a couple years yet before it will fruit.

This year, I thought I would surprise her with something a little bit different, combining her love of flowers with... well, her love of cake. Because what mom doesn't love a freshly baked bouquet?

I may not have the green thumb my mom does, but baking I can do.

One of her favorite cake combos is rich chocolate Devil's Food, with strawberries and whipped cream. I fancied things up a bit, making this luscious Strawberry Swiss Meringue Buttercream - which, with a touch of vanilla extract, happens to taste exactly like strawberry ice cream. Cake and ice cream! What could be better than that?

I used David Lebovitz's Devil's Food Cake recipe, and Martha Stuart's Strawberry Swiss Meringue Buttercream, each adapted only slightly. The green leaves are a simple vanilla buttercream, tinted with gel food coloring.

This cake was, to me, the quintessential chocolate cake - moist, but not too heavy. Rich with chocolate flavor, but not too sweet. Intense, but balanced by the fluffy, fresh buttercream. I'll tell ya, my mom's got taste!

Chocolate cake lends itself particularly well to the 'dirt' look, here, but you could substitute virtually any cake and frosting combination you like - whatever would make your mom the most happy.

I baked about 1/3 of the batter in a terra cotta flower pot. Yes, it is a regular (clean) flower pot - you can find them at your local hardware store, garden center, or craft supply. I slipped a cupcake liner into the bottom, to cover the hole, and lined the sides with parchment paper - this may or may not be necessary, but I couldn't help but imagine the absorbent clay pot sucking the moisture from my cake. Plus, the parchment makes the cake easy to remove from the pot, if you'd rather not eat it as is.

The cake rose in the oven, creating a large mounded top - I leveled this with a small knife, spread a layer of frosting, then crumbled the extra cake over the top to resemble dirt. As unappetizing as it sounds, this was the tastiest dirt I've ever eaten.

With the rest of my batter I made mini cupcakes. These are another favorite of my mom's, and really, who can argue with cute and tiny? Just to put the icing on the cake (no pun intended) I piped the frosting to make pretty pink flowers. I'd hate to break the tradition of flowers on mother's day.

Creating flowers out of buttercream is not particularly difficult, but takes a little practice and the right piping tips. I used Wilton 150 for the petals, and Wilton 352 for the little green leaves.

For the dark edges of the petals and leaves, I smeared a stripe of food coloring down the inside of my piping bags before filling them. Squeezing the buttercream around in the bag a little will create a nice gradient of color.

Needless to say, my mother was pleased. There were "oo's" and "aah's", and after a decadent dinner we dove into dessert.

Commence: Happiness

Happy Mother's Day, Mum! You've always known how to make things grow, and your children were no exception.

And to all mom's, Happy Mother's Day! Today is your day - may it be as beautiful and sweet as you are.

Classic French Onion Soup - mon petit amour!

 

(Classic French Onion Soup - 'my little love' - recipe in post)

I can still remember the first time I had good French onion soup. Sitting down with a friend on a chilly night, at a fancy little restaurant neither of us had been to before. We unsuspectingly ordered a bowl to share, and I can clearly recall my doubts that a simple soup of onions would satisfy.

The dish arrived, still bubbling and hot. Our spoons dove through the crust of cheese and bread, beneath which I discovered rich, savory broth, sweet caramelized onions, and a mingling of flavors unlike any other. We ate gingerly, savoring each bite, wanting it to last. This was an experience I would later seek out again and again.

 

(Thyme Together)

Unfortunately, good French onion soup is hard to find. Restaurants often skimp on the ingredients, short-cut the caramelization, or over-season the finished product. After having my share of salty, watered down broth, I decided to see if I could do justice to my picture-perfect memory of what this soup should be.

The results did not disappoint. Rich and hearty, this soup warms you through-and-through. It would be perfect for cold winter evenings, brisk fall days, or any time in between. Simple, and simply divine.

French onion soup can be made with any variety of onions, though yellow are probably the most traditional. Because the long caramelization process brings out so much sweetness already, some prefer not to use sweet varieties. I made my soup especially sweet, and loved it that way - but feel free to use what you have, what you like, or even a combination of different varieties.

 

The most important (and most time-consuming) part of making a good French onion soup is proper caramelization. Generally, this would mean standing over the stove for a few hours, slowly wilting and constantly stirring the onions. Here, however, I've adapted a recipe from Cook's Illustrated which suggests doing the bulk of the cooking in the oven, eliminating the need for constant attention and leaving you free to do other things. I found that this method also helps to draw out more flavor, and produced fabulous results.

 

Recipe note: to make the soup vegetarian, substitute mushroom (preferred) or vegetable stock - to make it vegan, substitute the butter and cheese with your favorite alternatives.

Classic French Onion Soup

(Adapted from Cook's Illustrated)

Serves 6

6-8 large sweet or yellow onions (4-5 lbs.), sliced

3 TBSP unsalted butter, cubed

1/4 tsp. sea salt, plus more to taste

1/4 tsp. fresh ground black pepper, plus more to taste

3/4 cup water

1/4 cup white wine (or dry red wine)

1 TBSP balsamic vinegar

1-2 cloves garlic, roughly chopped or minced

1/4 cup dry sherry

4 cups low-sodium chicken stock

3 cups low-sodium beef stock (or use all beef or all chicken, for a richer or lighter soup)

6-8 sprigs fresh thyme, bundled with kitchen twine

1 bay leaf

For serving

1 baguette (or other crusty French bread)

3-4 TBSP olive oil

1 clove garlic, minced

Freshly sliced or grated Gruyere cheese (or Swiss, or Asiago)

Freshly grated Parmesan, optional

Bread bowls for serving in, optional (a small boule of sourdough would be lovely)

Method

Preheat oven to 400f.

Halve or quarter the onions and slice to 1/8th-1/4 inch thickness.

Thoroughly grease (or coat with non-stick cooking spray) the inner sides and bottom of a heavy bottomed pot or lidded Dutch oven. Add the sliced onions, butter, salt, and pepper. Cover and place on the middle rack of your preheated oven, and cook for 60 minutes.

Remove the pot and give the onions a stir - they should be wilted by about half their original volume. Return the lid, leaving it cracked slightly for steam to escape, and cook for another 60 minutes.

Stop again to stir the onions, scraping down the sides of the pot. Return it to the oven once more, lid ajar, and bake for another 30-45 minutes.

At this point the onions should be a light golden brown, with a fair amount of liquid in the bottom of the pot.

Carefully move the pot from the oven to the stove top, and place over medium-high heat. Stirring frequently, cook uncovered for 15-20 minutes, or until the onions begin to deepen in color and stick to the bottom of the pot. This may take more or less time depending on your onions, so keep an eye on things and stir, stir, stir!

Once the moisture is gone and the onions begin to stick, add 1/4 cup of the water to deglaze the pan. Scrape the fond (browned bits) from the bottom with a wooden spoon or spatula, and continue to cook, stirring constantly, until the liquid has completely evaporated. Repeat with another 1/4 cup of water, and finally the last of the water, stirring and letting all of the moisture evaporate between each addition. The onions will turn a very deep, rich brown color. Reduce the heat if necessary to keep them from burning.

Stir in the wine, balsamic vinegar, and garlic. Cook 1-2 minutes, letting the wine reduce slightly.

(Optionally, at this point the onions can be cooled and stored in an airtight container in the fridge for quick soup preparation a day or two later. Continue with the recipe as directed.)

Pour in the stocks and sherry, and add the thyme and bay leaf. Bring to a simmer, then reduce the heat to low. Simmer, uncovered, for 30-35 minutes.
Pull out and discard the thyme and bay leaf, and season to taste with more salt and pepper.

(Optionally, at this point the soup can be cooled and stored in the fridge for up to several days before serving, or can be frozen indefinitely for later use. Chilling overnight will allow the soup to develop more flavor. To serve, continue with the recipe as directed.)

To serve:

Preheat oven to 400f.

In a small dish, whisk together 3-4 TBSP olive oil and 1 clove minced garlic. Set aside (can be covered and set in the fridge for an hour or so ahead for a stronger flavor, but do not make this oil more than a day in advance).

Cut the baguette at an angle into 1/2 inch thick slices (or, chop bread into 1/2 inch cubes to make croutons). Brush both sides (or toss croutons) with the garlic/olive oil, and spread in a single layer on a baking sheet.

Toast for 5-6 minutes, then flip the slices (or stir croutons) and return to the oven for another 3-4 minutes, or until golden and crispy. Remove from the oven and set aside.

Preheat broiler, and check that your rack is positioned so that the tops of your bowls or ramekins will be 5-6 inches from the heating element.

Ladle soup into oven-safe bowls, ramekins, or hollowed-out bread bowls. Top each with slice(s) of toasted bread or croutons, and generously cover with cheese. Optionally, add a pinch of parmesan over the top for a touch more flavor.

Broil until the cheese is bubbly and brown - this should only take a few minutes, so keep a close eye on them!

Serve immediately.

 

______________________________________________________

This soup goes out to my friend Jen, who took it upon herself to mail me a box of the sweetest onions I've ever tasted.

Texas 1015's are sheer horticultural brilliance - an incredibly sweet, mild onion that can be found nowhere else in the world. Jen describes the flavor as an 'onion hug' and I can't disagree.

(Check out Jen's post about these onions here: "Everything's Sweeter in Texas")

Thank you so much for my onion hug, Jen!

Chocolate Chip Cookie Throw-Down

(Chocolate Chip Cookies - two recipes in post)

A few days ago, The Boyfriend and I got into a big blow-out fight. Voices were raised, things were said. The argument? Who could make the better chocolate chip cookie.

 

(Crustulum Ad Infinitum!)

Somehow, in all our time together, neither of us has baked a simple batch of cookies - so with no proof to back our words, or any grounds to stand on, we were left endlessly debating who's were best.

Clearly, the only solution was to put our recipes to the test - to don our aprons and oven mitts and go head-to-head in all-out cookie battle. This was war!

 

The Boyfriend made the first move, baking up a batch of soft, tender, melt-in-your-mouth cookies. To the dough he added a handful of oats. Not enough to call them 'oatmeal' cookies, but just enough to add a little chew. He also threw in the tiniest pinch of cinnamon and cloves - the spices were nearly undetectable for what they are, but added a warm roundness of flavor to the finished cookie.

His method was simple, and the cookies were mixed, baked, and on our plates in less than an hour.

Before I knew what had happened, my first cookie had vanished and I was reaching for another. Now I was beginning to sweat!

 

(Look how cute and perfect his cookies are!)

The Boyfriend may have had some tricks up his sleeve, but I had secret weapons of my own. For my cookies, I pulled out all the stops, using every bit of classic cookie knowledge I had.

 

Going on the assumption that The Boyfriend liked his on the soft side, I used bread flour to create a slightly cakier cookie. This was against my own instincts for balancing crispy and chewy, and is completely up to personal preference. I also decided to throw in a pinch of yeast for added flavor complexity, and used browned butter, just to push things over the top.

 

(Mine look a little rustic, especially with the roughly chopped chocolate - but that doesn't detract from their flavor!)

Which was the better cookie, you ask? Which recipe championed above all others? Which one of us got to shake it all about in a ridiculous show of victory?

After much sampling and comparison, The Boyfriend and I both came to the one and only possible conclusion... they were both some of the best damn cookies we'd ever had!

(Left: The Boyfriend's cookie | Right: My cookie)

I'm in love with the rich flavor of browned butter, but was just as enamored with the hint of spice in The Boyfriend's recipe. My recipe was darker, and a little more involved, while his was simpler but by no means novice.

Another big player in the success of our cookies were the basic ingredients - neither of us skimped on using the best butter, high quality chocolate, and strong Tahitian vanilla extract. Not to mention, they were both made with love - I mean, feverish competition! - in our hearts.

Any battle that ends in gorging ourselves on cookies is a win in my book.

In the end, we both sank onto the couch, chocolate on our faces and stomachs full of cookies and appreciation for one another. I mean, really... how lucky am I to have a Boyfriend who bakes? And not only bakes, but bakes well.

Disclaimer: Chocolate chip cookie preference vary greatly from person to person - whether you like yours soft and gooey, thin and crispy, under-done or a little burnt - feel free to doctor these recipes or use them as a guideline for your own 'perfect' cookie.



The Boyfriend's Chocolate Chip Cookies
(Makes approx. 40-45 cookies)

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. table or sea salt
1/4 tsp. cinnamon
1/8th tsp. cloves
14 TBSP (1 3/4 sticks) unsalted butter, softened
2 TBSP vegetable shortening, room temperature (or more butter, softened)
1 1/2 cups raw Turbinado sugar (can substitute sucanat or light brown sugar)
2 large eggs, room temperature
1 tsp. vanilla extract
3/4 cup rolled oats
1 1/2 - 2 cups high quality chocolate, chopped or in chip form (he used Cluizel chips, 63%)
1/2 - 1 cup toasted nuts or other add-ins (optional)

Method
Preheat oven to 350f.

Sift together the flour, baking soda, salt, and spices. Set aside.

In a large bowl, cream together the softened butter, vegetable shortening and sugar. Add the eggs and vanilla, and mix to combine.

Add the dry ingredients and mix until moistened. stir in the oats, chocolate chips, and any other add-ins.

Using a small spoon, scoop out heaping TBSP size dollops of dough onto an ungreased baking sheet. Space the cookies about 1 inch apart. Bake on the center rack of the oven for 7-10 minutes, or until firm around the edges and just barely set in the center.

Remove from oven and let cool 2-3 minutes, then transfer to a wire rack to finish cooling.

Enjoy with a cold glass of milk, or let cool completely before storing in an airtight container for up to a few days, or in the fridge for up to a couple of weeks.



The Girlfriend's Chocolate Chip Cookies
(Makes approximately 30-35 cookies)

1 1/4 cups all-purpose flour
1 cup bread flour (or more all-purpose)*
1 tsp. kosher salt
3/4 tsp. baking soda
1/2 tsp. active dry yeast**
3/4 cups (1 1/2 sticks) unsalted butter, divided and softened
1 cup dark brown sugar, packed
1/4 cup granulated sugar
2 large eggs, room temperature
1 TBSP vanilla extract
1 1/2 - 2 cups high-quality chocolate, chopped or in chip form (I used chopped Valrhona 66%)
1/2 - 1 cup toasted nuts or other add-ins (optional)

*Bread flour will make the cookies taller and cakier, but can be replaced with more all-purpose flour for a chewier cookie.
** The yeast adds a subtle depth of flavor, as well as a small amount of rise - if you intend to omit the yeast, increase the baking soda by 1/4 tsp.

Method
Sift together the flour(s), salt, and baking soda. Stir in the yeast, and set aside.

In a small saucepan, melt 1 stick (8 TBSP) of butter. Simmer until frothy, stirring or swirling the pan occasionally, and continue to cook until the color darkens slightly and the butter becomes nutty and aromatic. Remove from heat, and let cool 5-10 minutes.

In a large bowl, cream together the remaining 1/2 stick (4 TBSP) of butter and both of the sugars. Pour in the browned butter, and beat until combined.
Add the eggs, one at a time, beating in between each addition until smooth and fluffy. Add the vanilla.

Add the sifted flour mixture and beat until all the dry ingredients are moistened. Fold in the chocolate chips, and any other add-ins.

Cover and chill the dough in the fridge for one hour, or up to a few days. The longer the dough rests, the more flavor the yeast will develop. (Uncooked dough can be stored in the freezer indefinitely. Thaw in the fridge a day ahead, and bake as follows.)

Preheat oven to 350f.

Roll 2 TBSP sized balls of dough between your hands, and place on an ungreased baking sheet. Space the cookies approximately 1 inch apart. Bake for 8-11 minutes, or until firm at the edges and set in the center.
(Note: increase the oven temp. to 375f. and bake 1-2 minutes longer, for a crispier cookie with slightly burnt bottoms.)

Remove from oven, and let cool 2-3 minutes, before transferring to a wire rack to finish cooling.

Enjoy with a cool glass of milk, or let cool completely and store in an airtight container for up to a few days, or in the fridge for up to a couple of weeks.

 

What's your cookie heaven? Let me know your favorite cookie-making tips or stories in the comments!