Holiday Shortbread Cookies

It's a cookie-filled time of the year. These shortbread bites are full of all the pepperminty, chocolatey, sweet and salty goodness I crave from a Christmas cookie.

The Nutrition Rundown: These buttery treats made with whole wheat flour and antioxidant-rich dark chocolate are best enjoyed in petite portions to prevent overindulgence. Cut small and individually wrap a couple for each of your friends.

Holiday Shortbread

Ingredients

2 sticks butter

¼ cup granulated sugar

½ cup confectioners’ sugar

2 cups flour

1 tsp salt

 9-12 oz bittersweet chocolate

4 candy canes, broken up

1. Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture. 
2. Press into a buttered 8-inch square pan. Chill 30 minutes. Bake 35-40 minutes at 300 degrees. Leave in pan to cool.
3. Once shortbread is baked and cooled, melt chocolate over double boiler on stove. Spread on shortbread and sprinkle crumbled candy canes on top. 
4. Allow to cool 1 hour before serving. Cut into small squares or pieces.

Zucchini Latke Recipe

For full Hanukkah enjoyment, last Sunday I cooked up these potato, zucchini latkes to enjoy alongside a friend's homemade applesauce and great company. The basics of the recipe are below, easy to alter based on how many people you're serving. It's much faster with a food processor, though the shredding can also be done with a box grater.

The Nutrition Rundown: Zucchini and onion cut down on the calories and carbs a bit. But don't be fooled, these fritters are fried up in lots of oil, so watch your portion. Try serving as an appetizer or side dish.

Zucchini, Onion and Potato Latkes

Ingredients

2 parts potatoes (like Russet or Yukon Gold), peeled and shredded 

1 part white onion, shredded

1 part zucchini, shredded

1-3 eggs (depending on amount of vegetables used- about 1 egg for every 4 potatoes)

Flour (~1/4 cup per egg used)

Salt and pepper

Canola oil

Applesauce and sour cream for serving (optional)

Directions

1. Place shredded vegetables in strainer and pat dry with clean towel, tossing and repeating until as much moisture is removed as possible. 

2. In large bowl, mix vegetables and egg(s). Add flour until mixture is "scoopable" consistency. Mix in salt and pepper. 

3.Lay out paper towels or paper grocery bags on counter.  Heat large skillet over medium heat. 

4. Add oil to cover ~1/4" of pan and heat about 1 minute (do not let oil smoke). Using ice cream scoop, place dollops of potato mixture into frying pan and flatten them. Allow to fry about 4 minutes before turning with metal spatula. Once both sides are golden brown, remove from pan and let cool on paper (this soaks up excess oil). 

5. Repeat step 4 until all latkes are golden and delicious. Serve with sour cream and/or applesauce. 

Challah Recipe

This past weekend, I made challah in honor of Hanukkah celebrations. I found a terrific traditional recipe from a Fleischmann's cookbook and doctored it up a little to be more in line with my modern day kitchen. Though yeast breads take time (and patience!) to prepare, they're not difficult and highly impressive to family and guests. I enjoyed this one toasted with jam and coffee, as dinner bread, and pretty much all meals until it was devoured. Can't wait to make it again!

The cookbook that inspired the loaf!

The Nutrition Rundown: ~Half whole grain for more fiber. A perfect, hearty treat of a side for the holidays- enjoy it as your meal starch!

Braided Challah

Ingredients
3 cups bread flour, divided
2 Tbs sugar

1 1/2 teaspoons salt
1 package Active Dry Yeast (I used Fleischmann's, obviously)

2 cups whole wheat flour
1/3 cup butter, softened
1 cup very warm tap water (120-130 degrees F)
4 eggs, room temperature
1 tsp cold water

Directions

1. In bowl of electric mixer, sift together 1 1/4 cups bread flour, sugar, salt and undissolved active dry yeast. Add butter. 
2. Put mixer with bread hook on medium speed. Gradually add warm water and beat for 2 minutes, scraping bowl occasionally. Add 3 eggs + 1 egg white (reserve yolk for later in recipe). Continue beating with bread hook, and slowly add remaining bread and whole wheat flour until a soft dough forms. Allow mixer to run about 4-5 more minutes. 
3. Turn out dough lightly floured surface. Knead about 1-2 minutes, until smooth and elastic. Place dough in grease bowl, turning to grease all sides. Cover with clean towel and let sit in warm, draft-free place until doubled in bulk (about 1 hour). 
4. Punch dough down and turn onto lightly floured surface. Divide into 6 even pieces. Roll each piece into long rope, about 15" thick. 
5. Place the 6 strands in a row. Pinch tops together (may require a touch of water to seal). Begin braiding:

• Move outside right strand over 2 strands
• Move 2nd strand from left to far right
• Move outside left strand over 2 strands
• Move 2nd strand from right to far left
• Repeat with outside right strand until all strands are braided.
• Pinch ends together, using a bit more water if needed to seal them.

6. Beat egg yolk wit 1 tsp cold water. Brush over loaf. Let rise in warm, draft-free place about 1 hour longer.

7. Bake at 400 degrees for 20-25 minutes on baking sheet. Remove from baking sheet and cool on wire rack. 

Fresh Pick of the Week: Brussels Sprouts

Brussels sprouts are available year-round, though at their peak season September-February. Like itty-bitty cabbages (and from the same family), this vegetable is packed full of fiber to make you feel full and keep your digestive tract healthy as well as vitamin C, especially important to help with immunity in cold and flu season. More importantly, Brussels sprouts are delicious! They may have gotten a bad rap during years of icky overcooking, which releases their sulfur-taste (and makes your house stink). Cooked properly, they taste slightly sweet and make a perfect, low-calorie, nutrient-dense side dish. Try them sliced in half, tossed with olive oil, salt and pepper and roasted at 425 degrees, or give the recipe below a try.

Steamed Brussels Sprouts with Dijon Sauce

Ingredients

Brussels sprouts- as many as you can eat :)
~2 Tbs Olive oil
~1/4 cup Dijon mustard
Salt and pepper to taste

Directions
1. Wash Brussels and slice off stem ends. Steam in pot of boiling water- leave lid off for first 2 minutes of cooking to release the enzymes that will otherwise cause them to become an UGLY green color.
2. Remove Brussels from pot and add oil, mustard, salt and pepper. Whisk to combine. Add back in Brussels sprouts and toss together.
Enjoy this dish warm!

Waterloo & City

A friend from out-of-town and I enjoyed a great dinner at this gastropub in Culver City last Friday night. Even though it was raining, we kept cozy on their covered patio, under the heaters in what was quite the November-in-LA experience for two Midwest natives. We barely scratched the surface of their varied food and drink menu (awesome looking cocktails and affordable, good wine...yes please!). I enjoyed every bite of the smaller plates we shared, and I'm looking forward to going back for the entrees! 

Salmon Tartar Special

Broccolini, Garlic, Chili...a pleasant spice! 

Wild Mushroom Pizza, Smoked Mozzarella, Truffle Oil
(that's right...TRUFFLE OIL)

Crazy for Nuts

These delicious, sugar and spiced nuts get their clever name from a clever friend. I made them this weekend for a pre-Thanksgiving dinner party. They're a perfect bar snack or dessert treat. I'd recommend creating individual portion-controlled packages if you're planning on keeping these around the house...Crazy for Nuts are quite addictive!

Crazy for Nuts
Makes ~20 quarter cup servings

Ingredients

1 egg white
Splash of water

1 1/2 lbs raw pecans, almonds, walnuts (or any of your favorites, just make sure they're unsalted)
1/3 cup brown sugar
2/3 cup white sugar
2 tsp sea salt
2 tsp cinnamon
1/2 tsp cayenne pepper

Directions
Whisk together egg white and water in large bowl. Mix in nuts. In separate bowl, whisk together sugars and spices until no lumps remain. Sprinkle sugar mixture into nuts and toss to coat. Place nuts on foil-covered baking sheet. Bake in 300 degree oven for about 30 minutes, stirring about every 10 minutes. Enjoy the aroma!

Fresh Pick of the Week: Fresh Cranberries

While we see sweetened, dried cranberries in stores year-round, fresh cranberries seem to only appear around the holidays. Harvested in the fall in northern US states, such as Massachusetts and Washington, cranberries are in season now, and make the perfect addition to holiday meals. With Thanksgiving coming up, try my Homemade Cranberry Sauce, which can be made in about 15 minutes and stored up to a week in the refrigerator. Jar it for a great host gift to whatever feast you're lucky enough to attend!



Homemade Cranberry Sauce
Makes ~3 cups

Ingredients
12 oz fresh cranberries
1 cup water
Juice + zest of one orange
1/4-1/2 cup sugar (to taste)

Directions
In large saucepan or skillet over medium heat, add cranberries, water, and orange juice. Cook, stirring often, until cranberries begin to pop (~5 minutes). Add sugar and orange zest (I recommend adding just 1/4 cup first and tasting as it cooks to see if you prefer more). Continue cooking and stirring ~10 minutes longer, until cranberries all popped and liquid has evaporated, leaving a jelly-like consistency with cranberry pieces.

Portabella Brown Rice Risotto

Looking for a healthy, hearty meal? This risotto is perfect coming up on cold winter nights. I recommend pairing it with whatever wine you're using to cook and a veggie side (like Kale and Sweet Potato Salad!)

The Nutrition Rundown: Whole grain brown rice gives this starchy entree a boost of filling fiber and mushrooms provide a rare food source of bone-building vitamin D (usually from the sun and supplements).

Portabella Brown Rice Risotto

Serves 4 main courses (6-8 side dishes)

Ingredients

Based on 4 servings,
without Parmesan

2 Tbs olive oil

1 pound fresh portabella mushrooms, cleaned and roughly chopped

½ large yellow onion, diced

2 garlic cloves, minced

1 cup brown rice

Salt and pepper

1/2 cup dry white wine

2 Tbs Dry Vermouth

1 quart vegetable broth (low sodium if available)

¼ cup fresh parsley, chopped

¼ cup freshly grated Parmesan cheese (optional)

Directions

1. Heat oil in large heavy saucepot over medium heat. Add mushrooms and cook, tossing frequently, until edging browning, about 3 minutes. Add onions and garlic and continue to cook, tossing frequently, until onions are soft and translucent, about 5 minutes. Add rice cook 2-3 minutes, until slightly fragrant. Stir in salt and pepper.
2.  Pour white wine and vermouth into pot of rice. Stir, scraping bottom of pot. When wine is mostly absorbed, begin adding vegetable broth, ~3/4 cup at a time. Stir continuously. When half broth is absorbed, add another ¾ cup. Continue until all broth has been added and risotto is creamy texture with rice cooked well all the way through--this takes about an hour. 
3. Serve hot, sprinkled with parsley and parmesan (if using). 

Kale Sweet Potato Salad

A colorful, autumnal vegetable dish! This Kale Sweet Potato Salad is a perfect side, or make it into a light entree with some added goat cheese and chopped nuts.

The Nutrition Rundown: Kale packed with vitamin K and calcium is paired with vitamin A-rich orange sweet potatoes for a bone-building, immunity boost...just when you need it most to stay strong and fight germs this winter!

Kale Sweet Potato Salad

Serves 4

Ingredients

1 large sweet potato, peeled and cubed

2 Tbs olive oil, divided

2 bunches kale, stems removed, chopped into thin strips

¼ medium red onion, small diced

2 tsp crushed red pepper flakes

3 Tbs red wine vinegar

2 tsp honey

Salt and pepper

 

Directions

1.  Heat 1 Tbs olive oil in large skillet over medium heat. Add potato and cook until sides brown and tender, about 8 minutes. Remove from heat. Add kale and toss together to slightly wilt leaves.
2. In large bowl, whisk onion, red pepper, vinegar, honey, salt and pepper together. Drizzle in remaining 1 Tbs olive oil while continuing to whisk.
3.  Add warm kale and potatoes to dressing and toss together. Refrigerate 15-20 minutes and serve chilled or at room temperature. 

Fresh Pick of the Week: Persimmons

Persimmons are a seasonally fall and winter fruit, in-season October through February, but they have the delightfully sweet taste of many tropical and summer produce. The fuyu variety that I found at the Melrose Place Farmer's Market are great sliced up and eaten as is (they're so sweet, they taste like dessert!). They'd also make great additions to a seasonal fall smoothie or fresh salsa. They are rich in vitamin A like so many seasonal fall produce, and they get their sweetness from their high sugar content (those I grabbed are a perfect single fruit serving portion). When picking persimmons up in weeks to come, select based on the same characteristics you'd look for in a tomato (like a little give when squeezed).

Pumpkin Whoopie Pies

Try storing/transporting in muffin tins 

A delicious alternative to cupcakes?! WHOOPIE! I've never been a huge cupcake fan- I find them difficult to eat and don't love the cake-to-frosting ratio. These Pumpkin Whoopie Pies are a great take on a personal frosted dessert.  The cream cheese filling makes them not-too-sweet. The pumpkin and spices give them those great fall flavors I can't seem to get enough this autumn, from pumpkin-themed breakfasts to desserts.

Trick-or-TREAT!

I brought (and ate!) them at a recent Halloween party. They'd also make an excellent Thanksgiving treat or surprise dessert for co-workers/friends.

The Nutrition Rundown: Pre-portioned, satisfying, flavorful! Make them bite-size if you're watching calories, and make sure to SHARE.

Pumpkin Whoopie Pies
Makes ~3 dozen small pies

For Pumpkin Cookies

3 cups whole wheat flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

2 Tbs cinnamon

1 Tbs ground ginger

1 Tbs ground cloves

2 cups firmly packed brown sugar

1 cup vegetable oil

3 cups pumpkin puree

2 large eggs

1 tsp vanilla extract

For cream-cheese frosting:

1 cup powdered sugar

1 cup butter, softened

16 oz cream cheese, softened

1 tsp vanilla extract

¼ cup finely chopped walnuts

Directions

1.  Preheat oven to 350 degrees.
2. Whisk flour, salt, baking powder, baking soda, cinnamon, ginger and cloves in large bowl. In separate bowl, whisk together brown sugar and oil. Add pumpkin puree, eggs, and vanilla and whisk until combined. Whisk flour mixture into pumpkin mixture slowly until fully mixed.
3. Line 2 large baking sheets with wax or parchment paper. Using an ice cream scoop, drop tablespoons of dough onto prepared baking sheets. Transfer to oven and bake until toothpick inserted into cookie comes out clean, about 20 minutes. Remove from oven and let cool on pan or cooling racks. Let cool completely before beginning assembly with frosting.
4.  While cookies bake, make the frosting. In an electric mixer with paddle or whisk attachment, beat butter until fluffy. Add cream cheese and mix to combine. Add sugar and vanilla and beat until smooth and fully mixed. Transfer to pastry bag or ziplock bag- snip end of bag.
5. Place walnuts on plate and set aside. Assemble whoopie pies by piping frosting onto one cookie and sandwiching with another cookie, pressing down slightly to allow frosting to ooze to edges. Roll exterior frosting in chopped walnuts. Place assembled whoopie pies in parchment-lined container covered with lid or plastic wrap. Refrigerate cookies before serving, up to 3 days. 

Fresh Pick of the Week: Beets

Roasted Beets and Carrots with cooked Beet Greens

Both the red or golden root and leafy greens of this year-round vegetable are great for fall and winter dishes. The combination of the betacyanins (how beets get their vibrant color!) and filling-fiber in these roots may protect against colon cancer and help to keep your digestive system running regularly. Don't be alarmed by the red color in your toilet- it's just a sign of the beets keeping things moving :)

We often see cooked red beets on salads paired with goat cheese and walnuts, but you can get quite creative with this tasty vegetable. Try the root (red or golden) cut up raw in matchsticks, roasted with carrots (like pictured) or even pickled. Make sure you grab a bunch with the green tops too; the greens are slightly sweet- I love them sauteed with olive oil, garlic and crushed red pepper.




To simply roast a beet:

• Slice off the green tops (and reserve for another yummy use). Scrub the exterior with a wet towel.
• Wrap the root in tin foil, poke with a fork a couple times. 
• Place on a baking dish also covered with foil in the oven at 375 degrees for about 1 hour (until fork-tender), rotating halfway through. (Why all the foil? Beets have natural sugar in them. Using the foil will help protect your oven and baking dish from the caramelized sugar this process will produce.) 

Fresh Pick of the Week: Kabocha Squash

When that fall chill hits the air, my palate immediately craves winter squash. Kabocha squash, or Japanese Pumpkin, is available year-round due to its lengthy growing/harvesting season. The sweet-potato like flavor and pumpkin-like texture though lend themselves well to a hearty fall meal. Substitute it in recipes calling for pumpkin or try the squash and its seeds roasted (recipe below!). 

 Kabocha is packed with beta-carotene for healthy eyes and skin and full of fiber (especially in the skin!) to make you feel full longer.  So grab one of these green "pumpkins" at your local farmers market or store and give it a try! 

Roasted Kabocha Squash (+ seeds!)

Ingredients

2 Tbs + 1 tsp olive oil

1/2 tsp sea salt

1/2 tsp black pepper

1 tsp cinnamon

1/4 tsp cayenne pepper

1 tsp coriander

1 tsp dried thyme leaves

Preheat oven to 400. Slice kabocha squash in half. Scoop out seeds and and set aside. Slice squash into 1/2 inch thick crescents.  Toss crescents with 2 Tbs olive oil and spices until evenly coated. Spread evenly on cookie sheet. Roast in oven for 45 minutes, flipping halfway through. 

 Rinse kabocha seeds and dry. Toss seeds in 1 tsp olive oil, thyme, coriander and pinch of sea salt. Place on cookie sheet and roast in 400 degree oven for 10-12 minutes, until lightly browned. Remove from oven and set aside.

A New Hike: Topanga State Park Parker Mesa Overlook

View from Parker Mesa Overlook

A couple weekends ago I did my favorite LA hike to-date: Topanga State Park's Parker Mesa trail. A rolling 3 miles each way, the trail is quite user-friendly and leads to the Parker Mesa Overlook, which is the most beautiful view of LA I have seen yet! The hike in total took us about 2-2.5 hours (including time spent on all these photos and soaking in the gorgeous sights).

Directions: From the Topanga State Park parking lot off Entrada Road, begin at the obvious trail head. You'll walk ~1/4 mile before you see a sign indicating the Parker Mesa overlook to the right. GO THERE!



Tips: Bring water, watch out for mountain bikers.

Fresh Pick of the Week: Figs

Figs are plentiful at local markets throughout the summer and fall. We are nearing the end of the second harvest (the first being at the beginning of the summer), so get them while you can! They come in different varieties, and all have a sweet, seedy center and are packed with keep-you-young-and-healthy antioxidants and fill-you-up fiber. Try them made into jam, mixed into yogurt, or sliced onto salads. Mark Bittman has some great salad suggestions using figs, like my favorite:

Toss mâche or another soft green with toasted slivered almonds and roughly chopped fresh figs. Thin some almond butter with water and sherry vinegar to taste and use as a dressing. Some will like this with fresh goat cheese.

Low-Fat Pumpkin Pancakes

Try them with low-fat Greek yogurt and raisins

What could be better than a hearty, delicious, HEALTHY fall breakfast?  A breakfast of the usual buttermilk pancakes + syrup can leave you hungry shortly after you've downed a stack because it's full of only simple carbs (aka no fiber or protein) . That's why I love weekend pancake makeovers. I hope this low-fat, fiber-rich, tasty recipe will leave you satisfied and in a happy autumn mood!

The Nutrition Rundown: 

• Whole wheat flour for fill-you-up fiber
• Applesauce subbed for butter to reduce fat and calories



A crowd pleaser!

• Pumpkin for fall flavor and vitamin A (healthy skin and immune system!) 

Pumpkin Pancakes

Serves 4

(8 medium pancakes or 4 large)

Ingredients

1 ¼ cups whole wheat flour

2 Tbs raw turbinado sugar (white sugar works if you don’t have this)

2 tsp baking soda

1 tsp cinnamon

½ tsp ground ginger

½ tsp salt

¼ tsp nutmeg

¼ tsp ground cloves

1 cup skim milk

¼ cup canned pumpkin puree (not pumpkin pie filling)

2 Tbs unsweetened applesauce

1 large egg, beaten

Oil or pan spray

Directions

The recipe's nutrition facts

1.  Combine all dry ingredients (flour through spices) in medium mixing bowl. Whisk together to combine.
2.  In separate bowl, whisk together milk, pumpkin, applesauce, and egg.
3. Fold wet ingredients into dry until well mixed.
4. Heat griddle or skillet over medium heat. Coat/Spray with cooking oil.
5. One pan is pre-heated, pour ~1/4 cup batter per pancake onto pan for 8 pancakes, or ~1/2 cup batter for 4 large pancakes. Once top bubbles, flip and heat on other side.

Serve with butter and maple syrup or try with applesauce, Greek yogurt and raisins for something different!  

Papilles Bistro

Had an incredible dinner out with friends this weekend at Papilles Bistro in Hollywood. They serve ingredient-focused, simply delicious French food. With a $38 prix-fixe menu, we got to try a little bit of each thing, including a of wine I snagged from the excellent retail shelf collection.

The menu changes nearly every week, but here is what we enjoyed:

Beef tongue, roast plum and fig.
Citrus cured prawn, white peach, tarragon vanilla vinaigrette.
-
Hanger steak au poivre, squash, tomatoes.
Monchong, artichokes barigoule, jus.
-
Apple Tatin and Cheese

Pumpkin Gingersnap Ice Cream

Another great use of the ice cream maker! Last time turned out so well, I decided to try a fall-themed concoction. I loved this recipe for Pumpkin Ice Cream because it didn't involve making a stove-top custard first like many recipes require. Just pour ingredients into the ice cream maker and turned it on. Then add the crushed gingersnaps for the last few minutes of churning.

If you don't have an ice cream maker, grab some store-bought pumpkin ice cream (like Graeter's...yum!) and gingersnap cookies. Eat as-is or make mini ice cream sandwiches.

The Nutrition Rundown: The real deal! Good enough to satisfy in a small, delicious portion :)

Black Bean Dip

Quick and homemade appetizer? Yes please! I made this TWICE this week when friends came for dinner. It's great paired with Food Should Taste Good Jalepeno Chips (pictured), crackers, or toasted pita. If you don't have a food processor, just go to work with a masher (bonus: arm workout!). 

The Nutrition Rundown: High protein, High fiber.

Check out some of my other appetizer favorites from earlier this year here.  

Black Bean Dip

Makes about 1 cup

Ingredients

2 cloves garlic

1 15oz can black beans (I like “no salt added” or “low sodium”)

2 tsp cumin

1 tsp coriander

1 tsp salt

½ tsp black pepper

~1-2 Tbs olive oil

~1 Tbs toasted sesame oil (if you don’t have this, substitute all olive oil)

½ cup chopped fresh parsley

Pulse garlic cloves in food processor for a few seconds until chopped. Add black beans, cumin, coriander, salt, and pepper. Pulse until mixed. While continuing to pulse, pour in both oils slowly through hole at top of food processor. Pulse until smooth.

In a bowl, combine dip with fresh parsley. Serve with chips or crackers. 

Fresh Pick of the Week: Summer Squash

Before fall fully hits, get in some of the season's last summer squash! Both yellow squash and zucchini are grouped in this summer squash category. While most of us eat it cooked (like on the grill, pictured), I also love it raw- use a veggie peeler to make ribbons to add to a salad or to this recipe :) Get these squashes before cooler weather and fall flavors come out in full force!

Peanut-Butter Banana Ice "Cream"

No ice cream maker required! This delectable treat is tasty and rich enough for a satisfying dessert...without any fatty cream or added sugar. The super creamy texture makes it hard to believe it's not the real deal. Next time I'll add a few dark chocolate chips :)

Peanut Butter Banana Ice "Cream"

Serves 2

Ingredients
3 frozen ripe bananas, peeled
2-3 Tablespoons natural creamy peanut butter

Puree in food processor until creamy. (Really, that's it!)

The Sycamore Kitchen

Cutting into our "appetizer" :)

Salted Caramel Pecan Bobka Roll
TO DIE FOR.

Looking for a great meal/pastry this weekend? Check out The Sycamore Kitchen (under the same ownership as the upscale dinner restaurant, Hatfield's). I recently enjoyed a delicious lunch there (pictures below!) Standing in line to order in front of the gorgeous pastries makes saying no to a sweet dessert (or appetizer in my case) impossible. I highly recommend all dishes below, but this seems like the kind of place where it is hard to go wrong with any order. Hope you'll have the chance to check it out and pass on your favorites!

Soup of the Day:
Roasted Red Pepper Gazpacho

Mediterranean Chicken Salad
(one of the most popular items according
to our barista) 

Chicken Sandwich-
great bread, fresh tomato!

Honey Apple Cake

Tonight I made Honey Apple Cake for Rosh Hashanah. I love the dates and walnuts that make this LA Times recipe a little different from standard honey cakes.

For my changes, I used a tad less sugar and honey and substituted whole wheat flour for all-purpose. Using Granny Smith apples also helped prevent overbearing sweetness that is characteristic of many honey cake recipes. I'm looking forward to trying out this batter to make muffins later this fall- it would make an excellent breakfast treat :)

L'shana tova!

Summer Vegetable Bruschetta Sandwiches

Last week, with a refrigerator full of farmer's market vegetables and a bit of an itch for ratatouille, I decided to experiment. The result was Summer Vegetable Bruschetta (recipe below!) that were turned into sandwiches (pictured) with the help of some andouille sausage and a hot grill. If you'd like to make these delicious sandwiches, just add about 3 pieces of andouille sausage, cooked and sliced lengthwise, to the recipe below. Instead of serving open faced for bruschetta, form the Ciabatta back into sandwiches and slice each large Ciabatta into 3's (the recipe below makes 12 appetizer portions, but would make about 6 sandwiches with the sausage).

Summer Vegetable Bruschetta

Serves 6

Ingredients

2 Tbs olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

2 medium zucchinis, diced

1 Japanese eggplant, diced

1 Tbs dried basil

2 tsp dried oregano

½ tsp salt

½ tsp freshly ground black pepper

½ tsp crushed red pepper flakes

1 8 oz can diced tomatoes with juice, or 1-2 medium tomatoes diced

¼ cup balsamic vinegar

2 large Ciabatta rolls

¼ cup freshly grated parmesan cheese

Directions

1. For topping:  In large skillet, heat olive oil over medium heat. Add onion and sauté until translucent. Add garlic, bell pepper and sauté until soft, about 5 minutes. Add zucchini, eggplant and spices to pan, stir and cover. Remove cover as needed to stir frequently. Cook about 7 minutes, until vegetables browning and softened. Add tomatoes and vinegar. Continue cooking covered another 10 minutes, stirring as needed. Add additional spices to taste. Cook last 2-3 minutes uncovered, allowing juices to evaporate. Cool to room temperature.  Topping can be made up to 1 day ahead of time. Store in refrigerator. Bring to room temperature before spreading and heating.
2. Slice Ciabatta lengthwise. Drizzle lightly with olive oil. Toast in oven or on grill. Spread toasted bread with bruschetta topping. Sprinkle cheese. Heat about 2 more minutes in oven or on grill to warm topping and melt cheese.