'Round that Time Again

Step outside and take a sniff. No, take a deep wholesome inhale. And what do you smell? Cool, but not frigid air. The scent of red-tinged leaves on the verge of falling from their branches. You smell apples, even though there is not an apple orchard in sight. Autumn is on it's way.

And it is simply inevitable that Autumnal foods: pumpkin, acorn squash, apples, cinnamon and yes, candy, are craved by all. And though it may still be warm enough to take a quick dip in the pool, we start taking all of the fall-y food in stride.

I have posted these Carrot Oatmeal Cookies, courtesy of 101 Cookbooks, before. But as they are delicious, healthy and vegan, I am constantly trying to tweak the recipe to produce the best possible result. They are rich in spices, like ginger, nutmeg and cinnamon, and though they do not have a single apple-related ingredient in them, they scream "Fall!" due to their orange hue and cozy maple flavor.

So behold: The Pumped-Up Carrot Oatmeal Cookie
(adapted from 101cookbooks.com)
1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon sea salt

1 cup rolled oats

2/3 cups chopped hazelnuts

1 cup shredded carrots

1/2 cup maple syrup

2 tablespoons honey

1/2 cup canola oil

1 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon cinnamon

Directions
Preheat the oven to 375 degrees. 
Mix together the flour, baking powder, salt, oats, carrots and hazelnuts. Make a well in the center of the mixture and pour in the oil, maple syrup, honey and spices. Mix until combined.
Using a cookie scoop, place cookies on a parchment-lined baking sheet about an inch or two apart.
Bake on the top rack for 10-12 minutes, watching closely to make sure the bottoms aren't burned.

Food for Thought...

Thanks to everyone who participated in the giveaway, and congratulations to the winner who will receive lovely non-stick pans from the CSN website!

I currently write a column on how to travel when you are vegetarian on the fantastic travel blog, Farewell Travels. Check out my most recent article, Tour Companies Step Up to the Plate, to see how to travel effortlessly and still eat well! 

Photograph of Chinese Dumplings from Wendy Wu Tours

Giveaway Time!

So the folks at CSN stores happened to contact me to offer a $40 giveaway! The website offers everything from dutch ovens to wine decanters to patio furniture. So how to get this gift?

Simply take a look at the websites www.Cookware.com, www.allmodern.com, or www.csnstores.com, and make a comment below on what you would buy with the $40 gift certificate. 

Happy shopping!

 

Candy Land Cake!

Once again, I have been commissioned to create a cake for a 4-year olds birthday party. The theme? Candy Land!

I wanted to go above and beyond with this cake, so I bought fondant to make a smooth canvas over the chocolate and vanilla flavored cake.

I melted chocolate chips for the Chocolate Swamp, and used Peppermints to create a sort of castle. And of course, it wouldn't be a Candy Land cake without a Gum Drop Mountain Pass!

Without a doubt, every kid at the party left dreaming of a sweet, wonderful world where sugary surprises wait at every corner. At the very least, I hope they left with an uncomfortable, but oh so glorious sugar coma!

"Best" Chocolate Chip Cookies

Anyone who has ever made chocolate chip cookies claims to have the best recipe. Some people swear by their Great Aunt's secret family concoction that has been passed down for generations, while others will always follow the recipe on the back of the Toll House package. Finally, some home-cooks will search for hours on allrecipes.com, scanning the web for the most promising cookie photograph.

But when it comes down to it, the "best" chocolate chip cookies come from the pros. Baking aficionado Jacques Torres to be specific, via the Martha Stewart website if we want to get technical.

The recipe below yields crunchy, chunky chocolate chip cookies that are not overly sweet. I sprinkled large-grain sanding sugar on the raw dough before popping them into the oven because I was feeling snazzy.

Jacques Torres Chocolate Chip Cookies

From the Martha Stewart Website

1 pound unsalted butter

1 3/4 cups granulated sugar

2 1/4 cups packed light-brown sugar

4 large eggs

3 cups plus 2 tablespoons pastry flour

3 cups bread flour

1 tablespoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1 tablespoon pure vanilla extract

2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

Directions

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Perfect Brownies

Sometimes it seems as though all the good food comes from Europe. France has its beignets, eclairs and crepes, Italy has its tiramisu and gelato, Belgium has its chocolate and waffles. 

And America has what? Fast food burgers and delivery pizza? 

With America's birthday a day away, it is fitting that our country should get more credit for its culinary contributions. Take the brownie for example. This tasty confection originally appeared at the 1893 Columbian Exposition in Chicago, and since then the recipe has been reproduced thousands, (shall I say millions?) of times since, both domestically and abroad. 

This recipe, found on the fantastic blog, Smitten Kitchen, creates fudge-like, dense and delectable brownies, laden with chopped walnuts. While some people are fond of cake-like brownies, I say, if you are going to have a brownie, have a brownie. 

So try Perfect Brownies for a stellar ending to a July 4th barbecue. Serve with strawberries and blueberries if you are feeling patriotic. But frankly, there is nothing more American than a brownie. 

Perfect Brownies

From Smitten Kitchen

10 tablespoons butter

1 1/4 cups sugar

3/4 + 2 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 large eggs, cold

1/2 cup all-purpose flour

2/3 cups walnuts, chopped

Directions

Preheat oven to 325 degrees. Line a brownie pan with parchment paper

Combine the cocoa, sugar, butter and salt into a medium sized bowl. Using a double-boiler, melt the ingredients together, stirring constantly. 

Remove from heat. Stir in vanilla extract and eggs, beating after each one. 

Stir in flour. 

Stir in walnut pieces. 

Pour the mixture into the brownie pan and bake for around 25 minutes, until a toothpick inserted into the middle comes out clean. 

Salmorejo (Rustic Gazpacho)

In Spanish, the word "Salmorejo" translates to "salmon colored broth." A perfect description for the pink-tinged, chilled gazpacho popularized by Spain.

Gazpacho comes in many varieties. From the chunky, veggie-filled type to the smooth, velvety liquid, to the unconventional fruit filled kind, it is the ideal food to have when the weather turns hot and sticky, and eating is the last thing you want to do. 

As you can see from my last post on sangria, I am on a little Spanish cuisine kick. I think I am drawn to Spanish food because it exhibits a relaxed, casual sort of cooking that is lacking in modern American cuisine. Look at Bravo's television show, "Top Chef" for example. While we can all relish in the beauty of contestant plating perfection, the intricacies in which sauces are created, and the delicacy in which garnishes are manipulated, the truth of the matter is that the food is fussy and unrealistic. 

But in Spain- the gloriously sun-drenched Spain- food is clear and clean, simple and beautifully delicious. The whole premise behind tapas, small plates that are meant to be shared, is to have a snack while you drink. A whole meal based on snacking and drinking? Count me in. And what is that you say? A siesta the next day? I'm in heaven. 
Add "Salmorejo" and I've reached Nirvana. 

Salmorejo 
Recipe adapted from The Barcelona Cookbook, by Sasa Mahr-Batuz and Andy Pforzheimer
(I have reduced the recipe to serve 2 people instead of 4-6 people, and have altered it slightly)

1 red bell pepper, diced

4 medium-sized, ripe tomatoes, diced

2 slices of Portuguese bread, toasted and cubed

1/2 red onion, chopped

2 cloves garlic, minced

2 cups tomato juice

kosher salt to taste

1/2 cup sherry vinegar

1/4 cup extra-virgin olive oil, more to drizzle

2 teaspoons paprika

More grilled bread, halved cherry tomatoes and black pepper for garnish

Directions
Run the tomatoes, red peppers, onion, garlic, bread and tomato juice through a food processor until it is almost-liquid. The mixture should still be a little chunky. Pour into a container.
Mix in the sherry vinegar and olive oil. Add salt to taste.
Refrigerate the container for at least 2 hours.

Serve chilled and garnish with the grilled bread, halved cherry tomatoes and black pepper.
You can pour it into a small glass like I've done in the picture for a chic little starter.