Blog Page

0 April 28, 2014 Travel

Ecuador Travelogue: Baños

Town of Baños

We spent the third leg of our trip to Ecuador in Baños, a small town nestled between mountains that’s a hotspot for adventure tourism and hippie expats. It has a laid-back party-town vibe, and it was definitely the most touristy stop on our trip, but not in an obnoxious way – it’s a town where tourism just feels like a lifestyle. There’s a lot to do in and around Baños: hiking, biking, rock climbing, rafting, ziplining, etc., and we only got a small taste of the town and the adventures it has to offer in our two days there, but I would definitely go back for more. Right after arriving we headed to the town hot springs, which were super-crowded and a little grungy, but with very hot pools and a gorgeous view of the waterfall running right next to it. I found the springs a little stressful because they were so busy, but for an entry fee of $2, it’s worth giving them a try. After a quick soak and a shower we headed to dinner at Casa Hood, where I was surprisingly excited to eat “gringoized” food – I had a plate of fried eggs with potatoes, black beans, salsa and avocado, basically my ideal meal at any time of day or night. They also had real espresso drinks and a smoothie bar – I was tempted to go back in the morning for a green smoothie, but figured the fresh fruit juice at our breakfast buffet was probably enough sugar for one morning. Trevor was still really sick at this point and sleeping in the hotel, so we didn’t linger for too long, but it was a fun little restaurant.

Hotel La Floresta

During our short time in Baños we stayed in Hotel La Floresta, a modest but comfortable hotel on the edge of town (it’s a small town). The rooms were simple but comfortable enough, and I liked our little balcony with its woven hammock. The hotel had an open courtyard design with a beautiful interior garden, and it was really pleasant to sit in one of the alcoves and chat – in fact, we did just that with a bottle of wine and a few surprisingly good local cheeses instead of going out to dinner our second night. Like everywhere we stayed, breakfast was plentiful and delicious, the fresh fruit juices and strong coffee (always served with cocoa!) being a highlight. I’d recommend it for anyone looking for reasonably priced but still comfortable accommodations in town.

Route of Waterfalls / Ruta de Las Cascadas

The highlight of our time in Baños, and perhaps even of the entire trip for me, was the bike trip we took along the Route of Waterfalls. It was a gorgeous morning, the only truly sunny day we had for the whole trip, and the views the whole way were absolutely breathtaking. The biking is a little precarious, since you’re biking along the shoulder of a busy two-lane highway for about 70% of the time, so it’s not for the faint of heart. I’m not a very confident biker, though, and I never felt unsafe – so I think as long as you’re expecting to be on a busy road, you’ll be fine. And when you’re off the road, on an old cobbled path that winds along the edge of the mountain, it’s amazing. It took us about 3 hours to do the whole thing, stopping frequently to take in the views of the numerous waterfalls you pass, and for a longer break to take a cable car across one of the larger gorges.

El Pailon del Diablo

At the end of the Ruta de las Cascadas you reach the big attraction – El Pailon del Diablo, a huge, beautiful waterfall that’s been built up with staircases and wooden bridges so that you can get right up close to the pounding falls. We spent about an hour hanging out at the waterfall, which is reached by an easy walk down a well-maintained path (and left by a not-so-easy walk back up). It was really an awe-inspiring sight, and worth the short trip from Baños even if you aren’t up for the biking portion. A little town has sprung up around the waterfall, and we had a late lunch at a little hotel/restaurant in town called Miramelindo – I had potato and avocado soup with chocho salsa, a fresh blackberry milkshake, and a giant burrito, and it pretty much hit the spot. After lunch, we threw our bikes and ourselves in the back of a canvas covered flatbed truck for a ride back to town, which was far more harrowing in my opinion then being a biker on the road.

El Virgen

We didn’t get to do much hiking while we were in Baños, but I did convince my parents and Trevor to get up early our last morning and hike the 600+ steps up to the statue at El Virgen. Two friendly stray dogs decided to join us on our walk and impressively made it all the way up and back down again without leaving our side. I’m not really a dog person, but these had to be the friendliest and least needy stray dogs ever. It made for a memorable walk. It’s not the prettiest hike, but it’s certainly a good way to get your heart pumping and there is a great view of the town and surrounding mountains at the top. If you want, you can continue your hike from the statue and loop around to some other viewpoints around the town, but we had to get back for breakfast and our next adventure.

Ziplining at the Canopy

On our way out of Baños towards Cotopaxi, we stopped for one last jungle adventure: ziplining at a place called The Canopy, which was about 20 minutes out of town and well up the mountainside, but doesn’t seem to have a web presence I can direct you to. Heights are not my strong point, but I convinced myself that I would at least try it – since there were 6 different segments of the route, crossing back and forth across the river with short hikes in between, I knew I could stop after the first two short segments, if I wanted. I actually felt really safe – the equipment and cables were seriously heavy duty and the guys helping us were really cautious and obviously knew what they were doing. Still, I didn’t love the short segments, so was pretty sure I wasn’t going to love the 500m segments, so I designated myself the official photographer while my family and Trevor finished the course. If you’re into ziplining, this is definitely the place to go – much more pleasant than the terrifying-looking one that we rode by on our bikes!

Papallacta Hotsprings

We actually stopped at Papallacta on our way from Quito to the Amazon, before we made our way to Baños, but the climate there was much more similar to Baños than the Amazon, so I’m including it here. Papallacta is a small village with natural hot springs, and there’s a very clean, very nice resort at the top of the town. We spent a few pleasant hours lounging in the pools, enjoying the tropical landscaping, and admiring the views of the surrounding mountains. It’s a really cool spot, and well worth the $7 admission fee. We also enjoyed people-watching: there was a really fun group of tiny old Ecuadorian ladies plus one little old Ecuadorian man who were just having the time of their life. If you’re driving along the road from Quito to Tena, or even looking for a day-trip from Quito, I’d definitely recommend Papallacta. The drive there is beautiful, too.

0 April 24, 2014 Dessert

Graeter’s New Flavors // Tahini Caramel and Sesame Brittle Sundae

A little while ago, Graeter’s reached out to me I’d asked if I was interested in trying out their new ice cream flavors – three new “A Little Less Indulgent” varieties, and four new gelatos. To be perfectly honest, I’d never heard of Graeter’s – they’re more of a midwestern brand and we have plenty of great creameries in New England – but I said yes anyways, because, well, I really love ice cream. Like, more than most people, I think. I didn’t make any commitment to writing about the new flavors, but after my first few bites, I knew I would have to share, because it would have been a crime not to. It’s really good stuff. I’m a particular fan of the Salted Caramel Truffle Gelato, which I savored two spoonfuls at a time, straight out of the pint, every night for a good two weeks. It’s fabulously soft and creamy and richly flavored, and although I’m not sure I could swallow the $10/pint cost of ordering it online, if I ever see some in a store near me, I’m stocking up immediately.

I decided to share this delicious new discovery with you in the form of a sundae. I mean, if the ice cream is “A Little Less Indulgent,” that just means you have an excuse to douse it in caramel sauce, right? This sauce is inspired by a dinner we had recently at Oleana, a Middle Eastern mezze restaurant in Cambridge that’s nearly impossible to get a reservation at (at least by Boston standards). We had a lot of delicious dishes that night, but the most memorable one for me was the dessert: Turkish-style Profiteroles with Sesame Cashew Caramel and Sesame Halva. It was amazing, and I couldn’t get over how addictive the sesame caramel sauce was, so I wanted to try making it at home. It ended up coming out just how I wanted to, so now I might have to make caramel this way all the time. Adding tahini to the caramel makes it that much more unctuous and satisfying, and it cuts the sweetness with its deep savory flavor. But as much as I love the sauce, I think the real star of the show might have been the Salted Sesame Butter Brittle, which I decided to make at the last minute to add crunch, and more sesame flavor. It’s a Ming Tsai recipe, and Ming Tsai is pretty much infallible in my eyes – this recipe was no exception. I was a little concerned by how opaque and soft the caramel mixture looked at first, and how long it took to color, but as soon as I bit into the hardened candy I knew I never should have doubted. It’s more like sesame toffee, really, and I made myself a little bit sick I ate so much of it. Lesson learned. Maybe. All together – the ice cream, the tahini caramel, the sesame butter brittle – it was a solidly delicious dessert.

In other news, my blog is going through some growing pains this week – I’m finally biting the bullet and switching over to WordPress.org – so bear with me as I make some changes. Hopefully I’ll be able to unveil a flashy new custom design in a few weeks, but until then be warned that it might be a bit messy. And, as I think through how my content might evolve, I would love to hear if there are recipes or post types that you’ve enjoyed more than others! Shoot me an email or leave a note in the comments and I’ll be super grateful.

Like what you just read? Subscribe to Katie at the Kitchen Door on Feedly or Bloglovin’, or follow along on Facebook, Twitter, Pinterest, and Instagram. Thanks for reading!

Disclaimer: I received a sample of Graeter’s ice cream free of charge, but I was not otherwise compensated and all thought and opinions are my own.

Tahini Caramel and Sesame Brittle Sundae

2 scoops vanilla ice cream
2 TBS crumbled Salted Sesame Butter Brittle (recipe below)
2 TBS Tahini Caramel Sauce (recipe below)

Assemble. Serve.

Salted Sesame Butter Brittle

Recipe from Ming Tsai. Makes 3 cups of brittle pieces.

3/4 c. white sesame seeds
1 stick butter
1 cup sugar
sea salt

Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until fragrant, about 2 minutes. Remove from skillet and set aside. Line a baking sheet with parchment paper and set aside.
Add the butter and the sugar to a medium, heavy-bottomed saucepan. Melt over medium heat. Stir just to combine once melted, then stop stirring, and cook until golden brown, about 3-5 minutes. Remove from heat and stir in toasted sesame seeds until well mixed, then pour caramel out onto lined baking sheet. Spread the caramel to 1/8 – 1/4 inch thickness using the back of a wooden spoon. Sprinkle a little bit of sea salt over the top of the hot brittle. Let cool completely, then break into pieces. Store in an airtight container at room temperature.

Tahini Caramel Sauce

Inspired by Oleana. Makes 1 cup.

1/2 c. sugar
3/4 c. heavy cream
2 TBS tahini

Pour the sugar into an even layer in a medium, heavy-bottomed saucepan. Heat over medium heat until the sugar begins to melt and turn amber. At this point, gently stir the melted parts into the un-melted sugar a little bit at a time. If the sugar clumps, stop stirring for a minute to let it melt.
As soon as all the sugar is melted and amber brown, carefully add a little bit of the heavy cream, stirring as you do so – the cream will make the caramel bubble up violently. One bubbling subsides, add the rest of the cream in a slow stream, stirring as you do, and stopping if it bubbles up too high. Stir until caramel and cream are fully mixed, then remove from heat. Add tahini and stir until it is melted. Let cool slightly, then serve.

8 April 20, 2014 Cookbook

Book Club: Hungry for France // Pistachio-Stuffed Chicken Breasts with Parmesan Cream Sauce

Hungry for France: Adventures for the Cook & Food Lover

The Book: If you’re even a little bit of a Francophile, or have ever found yourself daydreaming of a vacation in France punctuated by long dinners in the countryside, you’re going to want to get yourself a copy of Hungry for France. A cross between a memoir, a travel guide, and a cookbook, with all three components tied together by a love of French food, this book will have you planning your next vacation and tomorrow’s dinner at the same time. The book covers 13 regions in France, alternating notes about the best inns and restaurants in each region with recipes inspired by memorable dinners in those same establishments. As a result, the recipes are hyper-local to their particular corner of France, with hearty dishes like Cheese and Bacon Tarts from the Alps, and fresh, warm-weather seafood dishes like Roasted John Dory with Tomatoes and Olives from Cote d’Azur. By separating the recipes into these regional sections, the author highlights the wonderful variety of French cuisine – from delicate cream-filled pastry, to rich duck confit, to grilled seafood dishes, to hearty alpine stews, it’s all here. I love the recipes that are included in the book – they present slightly unexpected but still traditional flavor combinations that sound highly craveable, the kind of dishes I’d order from a restaurant in a heartbeat. They aren’t the French “basics,” – they’re modern and interesting, but still quintessentially French. There are as many recipes for sweet dishes as savory, which is good, because the French do both so well that it would be a shame to leave either one out. Although I haven’t nearly finished reading all the notes about different restaurants and destinations, what I have read perfectly captures the romance and magic of travel, expertly intertwined with practical advice about where to eat, sleep, and drink in France.

The Food: The night I planned to test a recipe from Hungry for France for this review, I came home from work completely exhausted and almost defaulted to plain spaghetti for dinner instead, until Trevor rescued the evening and said he’d do all the shopping and cooking if I could stay awake long enough to take pictures. I readily agreed, and very happily sat at the kitchen counter enjoying a glass of Chardonnay while Trevor made a lovely dinner for us. This Pistachio-Stuffed Chicken with Parmesan Cream Sauce was relatively quick to pull together, but it had lovely, nuanced flavors from all the herbs and different liqueurs used, and made for a very elegant, restaurant-quality dish. We served it with a warm orzo and pesto salad for a perfect little dinner (and the leftovers were just as good for lunch the next day). I particularly liked that the recipe used both vermouth and grappa in it – all the alcohol cooks off, but the flavors remained distinct. It will definitely be a repeat dinner dish in our house, and I can’t wait to try other recipes from this book.

Recipe Shortlist: Green Asparagus with Chorizo Vinaigrette; Nanterre French Toast with Honeyed Nectarines; Golden Endive and Chard Gratin; White-Wine Steamed Mussels with Andouille Sausage; Curried Pork in Cider Sauce; Hot Buckwheat Rolls; Hazelnut-Crusted Goat Cheese with Rhubarb-Raspberry Compote; Hot Chartreuse Souffle; Truffled Eggs en Cocotte with Prosciutto Toasts

Like what you just read? Subscribe to Katie at the Kitchen Door on Feedly or Bloglovin’, or follow along on Facebook, Twitter, Pinterest, and Instagram. Thanks for reading!

Disclaimer: I received a review copy of Hungry for France free of charge from Rizzoli, but I was not otherwise compensated and all thought and opinions are my own.

Pistachio-Stuffed Chicken Breasts with Parmesan Cream Sauce

Recipe from Hungry for France. Serves 4.

1/4 c. milk
1 sprig fresh thyme
1 bay leaf
1 garlic clove, peeled and crushed
1 thick slice white bread, crust removed
3 TBS olive oil
4 shallots, peeled and finely chopped
1/4 c. dry vermouth
1/4 c. finely chopped roasted, salted pistachios
kosher salt and freshly ground black pepper
4 boneless chicken breasts, trimmed of excess fat
2 TBS grappa
1 c. chicken stock
1/4 c. heavy cream
3 TBS grated Parmesan cheese
2 TBS butter
fleur de sel (or sea salt) for finishing
chervil sprigs, for finishing (optional)

In a small saucepan, heat milk with thyme, bay leaf, and garlic over medium heat, just until bubbles appear around the edge, about 1 minute. Remove from heat and strain into a shallow bowl. Add the bread and let stand for 10 minutes, turning once. Drain and squeeze dry, then finely chop and transfer to a medium bowl.
In a medium frying pan, heat 1 TBS of the olive oil over medium heat. Add the shallots and cook until softened, about 2 minutes. Stir in vermouth and cook until nearly evaporated, about 2-3 minutes. Remove pan from heat. Scrape half of the shallots into the bowl with the bread, and add the chopped pistachios. Reserve the other half of the shallots for later.
Using a sharp knife, cut a slit lengthwise into the side of each chicken breast. Use a spoon to stuff a few TBS of the bread and pistachio filling into the slit of each breast, and pinch together to seal.
In a large frying pan, heat the remaining 2 TBS of olive oil over medium heat for 1-2 minutes, or until hot. Season the chicken with salt and pepper, then add to the hot pan and cook until browned, about 5 minutes on each side. Check to be sure chicken is cooked all the way through by cutting into the center of the fattest breast. However, try not to overcook the chicken as it will dry out fairly quickly. Remove the chicken breasts from the pan and set aside.
Add the grappa to the reserved shallots in the medium frying pan and bring to a simmer over medium-low heat. Very carefully tilt the pan and use a long match or lighter to ignite the vermouth. When the flames subside, add the chicken stock and bring to a simmer, cooking until reduced to half a cup , about 4-5 minutes. Add the heavy cream and simmer until reduced to half a cup, about 3 minutes. Remove the skillet from the heat and stir in the parmesan cheese and butter until both are fully melted. Transfer to a blender and process until frothy.
Ladle the sauce into the bottom of 4 bowls and top each with a piece of chicken. Finish with a sprinkle of fleur de sel and a few sprigs of chervil.

1 April 17, 2014 Food

An Easter Appetizer // Duck Fat Toasts with Quail Eggs and Asparagus Pesto

A few weeks back Trevor and I were raiding the North Andover Market Basket on a trip home for cheap meat and ethnic produce (think yuca, hot peppers, plaintains), basically grabbing everything that’s particularly overpriced at Wholefoods and throwing it in our cart. As we strolled the aisles, I saw a container of tiny, spotted quail eggs, and for some reason had to have them. I had no idea what I was going to cook with them, but they were so delicate and pretty I knew I wanted a good reason to photograph them and share them here.

Since then, every time I open the fridge the quail eggs are staring at me, questioning me. What will you make with us? Hard-boiling quail eggs seemed way too tedious for me, although I’m sure you could make an adorable plate of deviled quail eggs if you’re the patient type (the internet confirms, and with caviar nonetheless). Baking seemed inappropriate, as the whole point is their tiny cuteness, and who wants to convert “2 large eggs” into quail eggs? Basically, the only option that was both visually appealing and non-tedious was frying them, so that’s what I decided to do, although really, that only limits the recipe choices to things you would put a fried egg on, which isn’t limiting at all.

Since Easter is just around the corner, and eggs, particularly tiny spotted ones, are a harbinger of spring and new life (plus these quail eggs mostly just made me crave Cadbury Mini Eggs), the rest of the recipe evolved into something that would be a pretty appetizer for Easter brunch. Inspired, too, by our recent trip to Au Pied de Cochon’s Sugar Shack in Montreal, where practically every course involved duck fat, I unearthed our giant vat of duck fat from the freezer. Baguette was sliced and crisped in the duck fat, basil and asparagus were blended into pesto, and the tiny eggs were fried in the duck fat drippings. A few slices of Trevor’s home-cured guanciale (which, to be honest, I haven’t tried yet, due to fear of botulism) rounded out the springtime spread. The resulting toasts were pretty, seasonal, finger foods, that crunch and smush when you bite into them in a very satisfying way. If you’re looking for something to put out with the champagne this Sunday that will have everyone licking their fingers, consider these.

I should probably call out right now that I realize this recipe is a little bit ridiculous. Plain toast too boring? Add duck fat! Regular eggs too big? Find tiny quail eggs! Basil pesto been done? Add asparagus! But hey, sometimes what I want is food that’s quick and simple and sometimes I want something over the top and chef-y. And you know what? If you wanted to make this with big eggs, regular pesto, and full-sized slices of toast, it would probably be just as good. I do insist on the duck fat, though – it does magical things to toast.

Duck Fat Toasts with Quail Eggs and Asparagus Pesto

Serves 6 as an appetizer.

1 clove garlic, roughly chopped
1/4 c. pine nuts, lightly toasted
1/2 c. cubed parmesan cheese
1/4 c. olive oil
10 thin stalks asparagus, woody ends trimmed
3/4 c. packed basil leaves
3-5 TBS duck fat
1 baguette, sliced on a diagonal into at least 12 slices
sea salt to taste
12 quail eggs
12 small slices guanciale or prosciutto (optional)
black pepper to taste

Make the pesto: add the garlic, toasted pine nuts, parmesan cheese, and olive oil to a food processor, and pulse until very finely chopped. Add the asparagus and the basil and pulse until fully blended, adding additional olive oil if needed. Set pesto aside.
Heat 2 TBS of the duck fat in a frying pan over medium heat. Once melted, add as many slices of baguette as will comfortably fit in the pan. Cook until golden brown on both sides, about 2-3 minutes per side. Repeat with remaining toasts, adding more duck fat as necessary to ensure that crisp, golden outside. Lightly salt the toasts with sea salt as soon as they finish cooking. Set finished toasts aside.
Lower the heat to medium-low, and let pan cool off slightly, before carefully cracking quail eggs into pan. Shells are a bit harder to crack then chicken eggs – using a knife may help you crack them neatly. Fry until whites are set, about 1 1/2 to 2 minutes, then carefully transfer to a plate.
To assemble: spread a spoonful of pesto on each toast. If you’d like, top with a small slice of guanciale, then place one of the fried eggs on top. Grind a small amount of fresh black pepper on top. Serve within 30 minutes (you can make everything in advance except the fried eggs).

1 April 10, 2014 Dessert

CW Color Bakeware Giveaway // Strawberry-Bourbon Bread Pudding with White Chocolate Sauce

A few weeks back, Corningware reached out to see if I’d be interested in checking out their new line of bakeware, CWColor, and creating a recipe inspired by the fun new pieces in the line. Intrigued, and always on the lookout for dishes that can add a pop of color to my photographs, I agreed. I received four casserole dishes that nest neatly together: a small yellow dish, a medium-sized red dish, and two larger blue dishes (you can actually see the blue dish in my recent Maftool post, if you’d like). I really do like the colors – they strike just the right balance between brights and pastels, adding a fun, modern splash of brightness to my kitchen. I’ve been craving a good homemade dessert recently, so I knew that I wanted to use the dishes to bake something sweet, but still colorful and spring-like. Strawberries were the obvious choice, but I just made strawberry-rhubarb meringue pie a few weeks ago, so it needed to be more creative than that. Brainstorming with Trevor, he brought up the blueberry and white chocolate bread pudding I made last summer, and the idea quickly planted itself in my head and grew into this amazing strawberry-bourbon bread pudding with white chocolate sauce.

This recipe is one that gives a whole lot more than it takes. It’s quick to assemble – a few minutes to chop up the bread and the strawberries, a minute to whisk together cream, eggs and vanilla, a minute to measure out the sugar and bourbon and pour them over the strawberries, and two minutes while the pudding is in the oven to melt a little white chocolate for the sauce. All simple steps, but when you open the oven and pull out that bread pudding, redolent of bourbon and vanilla and roasted strawberries, and drizzle the warm white chocolate sauce over the top, even you will find it hard to believe how easy it was to make such an intoxicating dessert. Yes, it’s full of vices – booze and gluten and dairy and sugar – but it’s good to eat something sinful every once in a while.

Sometimes when I’m blogging late at night, which, let’s be honest, is most of the time that I’m blogging, I find myself standing in the kitchen bent over the island, with the only light in the room my photo lightbox, brightly illuminating whatever dish I’ve just finished photographing. My camera is put down on the counter, and I stand there, fork in hand, finally testing the finished product. I usually only take a few bites before kicking back into gear for clean-up, but sometimes, when I’m really tired, and whatever I’ve made is really good, and the light is directing all my remaining focus and energy into the little space between me and the food, I stand for what seems like forever, slowly taking bite after bite, pondering just how much I really enjoy food. Truly. It’s such a pleasure. This bread pudding was one of those dishes, a dish to savor. Who knew bakeware could create such inspiration?

Giveaway now closed! Congrats to Danielle Taj on winning!

Giveaway details: Corningware has offered to send one Katie at the Kitchen Door reader a casserole set of their new CWColor products. To enter, leave a comment below letting me know what spring baking you have planned this month. By entering, you are agreeing to the official rules as listed here:

~~No purchase necessary~~
~~Void where prohibited~~
~~One entry per household, and only entries answering the question above will be considered!~~
~~The sponsor of this giveaway is Corningware~~
~~The estimated retail value of the Corningware bakeware is $50~~
~~The odds of winning will depend on the number of entries received~~
~~This contest is only open to U.S. Citizens over the age of 18~~
~~The contest will open today, April 10th, 2014 at posting time, and will close at 11PM EST on Thursday, April 17th, 2014~~
One winner will be selected randomly and contacted via email (so please leave an accurate email address!). If I do not hear from the winner within 48 hours, the winner forfeits their prize and an alternate winner will be chosen.
~~I will post the winner here by Friday, April 25th~~

Disclosure: I received product and compensation for recipe ingredients from Corningware in exchange for writing this post. I was not otherwise compensated and all thoughts and opinions are honest and my own.

Strawberry-Bourbon Bread Pudding with White Chocolate Sauce

Inspired by Taste of Home. Serves 4-6.

3/4 c. heavy cream, divided
1/2 tsp vanilla
1/2 tsp salt
2 eggs
4 c. 1-inch bread cubes, from a soft homemade loaf such as pullman or challah, about 1/2 lb. in total
2 c. quartered fresh strawberries
1/2 c. sugar
1/4 c. bourbon
butter for greasing the pan
1/2 c. white chocolate chips

Preheat the oven to 350°F. Whisk 1/2 cup of the heavy cream, the vanilla, the salt, and the eggs together in a large bowl until fully combined. Add the bread cubes and toss with the cream mixture until the bread is fully coated. Set aside and let sit for at least 15 and up to 45 minutes so that the bread soaks up the cream.
Toss the quartered strawberries with the sugar and the bourbon until well mixed. Set aside and let sit for 15-30 minutes until the berries are very juicy. Combine the berry and bread mixtures in one bowl and stir to thoroughly mix.
Grease a 1.5 qt baking dish with butter. Add the bread pudding mixture to the pan, and place in the preheated oven. Bake for 35 minutes, or until bread is golden brown, custard is semi-set, and juices are bubbling. Remove from oven and let cool slightly. Pudding can be served warm, at room temperature, or chilled.
Just before serving, add the remaining 1/4 c. of heavy cream and the white chocolate chips to a small saucepan. Heat over low heat, stirring, just until the chocolate has melted. Remove from the heat immediately and pour the warm sauce over the bread pudding.

8 April 8, 2014 Food

Monthly Fitness Goals: April // Herb-Flecked Spring Couscous

I’m writing this after a particularly frustrating run because I need to give myself some perspective. It’s a cold Tuesday night at the end of March, and I’ve been cranky since my miserable WWE-fan filled train ride back into the city from Andover. I really don’t want to go for a run but I still have 10 miles left to meet my March goal, and only five days to complete them in, so I talk myself into going with the old “I promise you can stop after two miles” trick, which works every time, surprisingly. I start out, and I feel OK, if a little cold, and at about a quarter mile shy of my two mile mark, I realize that I’m going fast enough that I’m within striking distance of my 5K PR, and I pick up the pace and go for it. Eight minutes later, I stop, wheezing like I haven’t since high school cross country races, and look at my iPod. Ten seconds short of my 5K PR. Eight seconds short of my 1 mile PR. I’m incredibly frustrated, in pain, and in an even worse mood than when I started. The wine is poured as soon as I walk in the door.

As frustrated as I am, I know in the back of my mind that I’ve made a ton of progress this month, and I need to take a minute to recognize that. My mile time tonight was 7:13, and my 5K time was 23:50. My fastest mile in February? 8:24. And 8:37 in January. Earlier this winter it was even slower. That’s a big improvement. Last Saturday I ran 5.3 miles, which is more than I’ve run in one go since my half-marathon training two years ago. I’ve really been pushing myself this month, in large part because of this 40 mile goal I’ve set, and it’s paying off. I’m faster and stronger, and (bonus!) I’ve lost 7 pounds since January, which feels like the first meaningful weight loss I’ve had in years. So despite nights like tonight, I’m sticking with these monthly goals!

Writing the above a few weeks ago was really empowering – it’s the kind of thing I need to write down so that I can go back to it as I encounter the inevitable fitness frustrations the future will bring. Later that week I did beat my 5K record, and I managed to run 43 miles in total in March. A big success, and a goal that really made me focus on what I wanted to achieve.

My goal for April is to take 8,000 steps a day, at least on all the days when I’m not traveling (you don’t really have full control over your activity levels when you spend an entire day on a plane). I’ve been using the Moves app as a pedometer in my phone since January, when I decided I wanted a FitBit but wasn’t sure which model. A few Google searches and I came across the free app which serves my purposes very adequately, negating the need to buy a new device. As I did my research, I also came across the “10,000 steps” goal that most pedometer users strive for – it was mentioned on almost every website I read. I consider myself a pretty active person, so I wasn’t expecting reaching 10,000 steps to be hard, but I was sort of shocked by the low numbers in my first few weeks of tracking. To be fair, I don’t bring it with me when I’m running, but still, I don’t run every day, and it was particularly eye-opening to see that on most weekend days, I barely take 1,000 steps out of the house. Since I’ve only gone above 10,000 a handful of times, I decided that 8,000 would be challenging enough to do every single day, and if I can hit that, I can move up from there.

This month is off to a bit of a rocky start, as I whiffed on the 8,000 number last Sunday, racing to the grocery store in the dark after a long day in the garden, trying to get those last 3,000 steps in before our friends came over. I only made it to 6,000 that day, but in a way, that means I’m setting goals that are hard enough. On weekdays it’s fairly straightforward to hit my goal – I just replace my subway transfer with a 15 minute walk through the park on either end of my commute, a pleasant addition to my day now that it’s finally warm. But those weekend days are hard! So wish me luck with the next few weeks.

As for this month’s healthy recipe, I’m celebrating the return of green to the world by packing as many green spring vegetables and herbs as I can into one bowl of couscous. I mentioned last week that I had caved and bought some of the not-local-at-all fava beans and asparagus I’ve been seeing at the grocery store, and my consumption of spring greens hasn’t slowed down at all since. This salad is mostly vegetables, dressed lightly with lemon, herbs, and salt. You can add as much or as little couscous as you want – just a cup or two and you’ll have something akin to a tabbouleh; the full amount listed below and it will be more like a pasta salad. The ingredients are good in almost any ratio, so feel free to interpret the recipe loosely and incorporate whatever spring greens are currently inspiring you.

Past Fitness Challenges

January: 10 Visits to the YMCA; Recipe: Gluten-Free Olive-and-Feta Corn Muffins
February: One vegan meal every day; Recipe: Pakistani Chickpea Pulao with Sweet-Hot Date-Onion Chutney
March: Run 40 miles in 20 days; Recipe: Chocolate-Dipped Almond Butter Cookie Bites

Like what you just read? Subscribe to Katie at the Kitchen Door on Feedly or Bloglovin’, or follow along on Facebook, Twitter, Pinterest, and Instagram. Thanks for reading!

Herb-Flecked Spring Couscous

Serves 8-10.

1 1/2 c. chicken or vegetable stock
1 1/2 c. couscous
2 TBS basil olive oil or regular olive oil
sea salt to taste
2 c. shelled fresh fava beans (from about 2 lbs. in their pods)
1 c. shelled fresh English peas
1 c. very thinly sliced asparagus rounds, from about 1/3 lb. asparagus stalks
1/3 c. finely minced fresh basil leaves
1/3 c. finely minced fresh parsley leaves
1/3 c. finely minced fresh chives
juice from 1 lemon

Bring chicken stock to a boil over medium heat in a medium saucepan. As soon as it reaches a boil, add the couscous, cover with a lid, and remove from the heat. Let stand, covered, for 10 minutes, then remove the lid and fluff the couscous with a fork. Add the basil olive oil and stir to coat the couscous, then season to taste with sea salt.
Bring a large pot of salted water to a boil. Add the shelled fava beans and the peas, and blanch until peas are bright green, about 3-4 minutes. Drain and rinse the beans and peas in cold water, then drain again. Remove the skin from the fava beans by slitting one end with your thumb and popping the bright green bean out by squeezing the other end. Roughly chop the fava beans, and place in a large bowl with the peas.
Add the asparagus rounds, the basil, the parsley, the chives, and the lemon juice to the bowl with the favas and peas. Stir to mix. Add the couscous to the greens and stir to coat. Season to taste with sea salt. Serve room temperature or chilled.

0 April 5, 2014 Cookbook

Book Club: Olives, Lemons & Za’atar // Palestinian Couscous with Chicken, Chickpeas, and Onions

Olives, Lemons, & Za’atar: The Best Middle Eastern Home Cooking

The Book: This spring has seen a lot of Middle-Eastern themed cookbook releases, including Istanbul, Flavors of the Middle East, and Under the Shade of Olive Trees. The first one to grace our bookshelves is Rawia Bishara’s Olives, Lemons, and Za’atar. By the chef-owner of Tanoreen restaurant in Brooklyn, it’s a book filled with recipes that feel both modern and traditional, an elevated but still accessible take on a rural cuisine. Rawia does not treat her family’s cooking style rigidly, but rather lets it grow and evolve based on inspiration from her travels throughout Europe and her years in New York. Many of the resulting recipes are loaded with summer produce, which feels a little bit like torture right now, but is also filling me with inspiration for what to do with all those eggplants and peppers we’ll have come August. I especially can’t wait to try the Eggplant Napoleon, a stack of fried, pesto-marinated eggplant slices served with a slather of baba ghanouj, fresh tomatoes, and more pesto. I’m also drawn toward the big family dinner and feast dishes that she shares – big platters of meat and grains and vegetables, all heavily spiced and sauced – they feel festive and complete and make me want to gather friends around my table more often. The bright flavors that Rawia presents are echoed heavily in the book’s clean design and photography – the pictures in the book are wonderfully colorful and energetic, immediately transporting me to a warmer climate where food and color are abundant. It’s a book filled with light, flavor and summertime, for sure.

The Food: So far, we’ve made two dishes from Olives, Lemons, and Za’atar, and both were probably more appropriate for a grand feast than for dinner for two, but I have no regrets about either of them. Featured here is Maftool, the word for Palestinian (better known as Israeli) couscous, but that also refers to a traditional feast dish that uses the couscous as a base. This recipe adorns the couscous with chicken, chickpeas, and pearl onions, all beautifully spiced with a mix of caraway, allspice, cumin, coriander, and other warm spices. I really liked the technique for this dish – after spice-coating and browning the chicken, you add the chickpeas, onions, and several quarts of water to a pot with the chicken to simmer until the chicken is very tender, simultaneously making a gorgeous spiced chicken broth. Then, when it’s time to cook the couscous, you ladle the broth out of the pot onto the couscous, meaning the whole meal is infused with the flavors of the broth and spices. I cooked the couscous just a moment too long, leaving me with a crunchy, caramelized layer on the bottom of the pot – but after trying those crunchy couscous bits, I wouldn’t cook it any other way. The meal is served on one platter – couscous topped with the chicken pieces, lightly shredded, the chickpeas, and the pearl onions. It’s an aromatic, filling, and wholesome dish, perfect for serving a crowd in the winter. As an aside, the recipe headnote states that this dish makes enough for four, but we got at least eight servings out if it – it really makes an obscene amount of food. Plus as a byproduct, you have a delicious pot of chicken and chickpea soup, which I quickly stashed in the freezer for my next cold. The other dish we tried was a braised lamb shank dish which Trevor prepared, served with potatoes and a fresh tomato sauce. Again, the meat was beautifully spiced, and the addition of a cup of basil made it smell like summer. I think we’ll be cooking from this book for a while.

Recipe Shortlist: Brussels Sprouts with Tahini, Pomegranate Molasses, and Panko; Za’atar Bread; Cauliflower Salad with Tahini and Pomegranate; Sweet Pea and Kafta Stew; Eggplant Napoleon; Smoked Wheat with Lamb; Garlic Sauce for Roasted Chicken; Flower-Scented Custard with Pistachios

Like what you just read? Subscribe to Katie at the Kitchen Door on Feedly or Bloglovin’, or follow along on Facebook, Twitter, Pinterest, and Instagram. Thanks for reading!

Disclaimer: I received a review copy of Olives, Lemons, & Za’atar free of charge from Kyle Books, but I was not otherwise compensated and all thought and opinions are my own.

Maftool: Palestinian Couscous with Chicken, Chickpeas, and Pearl Onions

Recipe adapted slightly from Olives, Lemons, & Za’atar. Serves 8.

2 TBS ground caraway seeds
1 TBS ground allspice
1 TBS ground cumin
1 TBS ground coriander
1 TBS sea salt
1 TBS freshly ground black pepper
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1 chicken (2 1/2 to 3 pounds), cut into 8 pieces
8 TBS olive oil, divided
2 lbs. fresh pearl onions, peeled (blanch first to make peeling easier)
3 yellow onions, roughly chopped
1 lb. dried chickpeas, soaked overnight, then boiled until tender; or 2 (15 oz.) cans of chickpeas, drained and rinsed
2 lemons
2 lbs. Israeli couscous

In a small bowl, combine the first 9 ingredients, stirring to mix. Rub half of this spice mixture all over the chicken pieces. Set aside the other half of the spice mix.
Add 4 TBS of olive oil to a large, heavy-bottomed stock pot. Heat over medium heat, then add the chicken pieces in batches, skin-side down, being careful not to crowd the chicken. Brown the chicken for 6-8 minutes per side, until golden brown. Use tongs to transfer the chicken pieces to a plate. Repeat with any remaining chicken pieces.
Add the pearl onions and chopped yellow onions to the olive oil and saute until they begin to brown, about 5 to 7 minutes. Return the chicken pieces to the pot and add the chickpeas and 3 quarts of water. Raise the heat and bring to a boil, skimming any foam from the surface of the pot. Reduce the heat, cover, and simmer until the chicken is falling off the bone, 45 minutes to 1 hour. Stir in the juice of 1 lemon, and remove from heat.
About 20 minutes before the chicken is done, add the remaining 4 TBS of olive oil to a large saucepan and heat over medium heat. Add the couscous, stirring to coat with the olive oil, and saute until fragrant, about 2-3 minutes. Add the reserved spice mixture and stir to coat grains, then saute for 1 minute. Ladle 6 cups of the broth from the chicken pot into the couscous and bring to a boil. Reduce the heat, cover, and simmer until the couscous is tender and the liquid is absorbed, about 10-15 minutes. Remove from heat and let stand for 10 minutes.
To serve, spoon the couscous onto a large platter and top with the chicken pieces, chickpeas, and onions. Reserve any leftover broth for another use (or it makes a delicious soup on its own with some of the extra chicken in it).

0 April 3, 2014 Travel

Ecuador Travelogue: The Amazon & Itamandi Lodge

Itamandi Lodge – Facilities

For our three day jungle experience, we stayed in the newly opened Itamandi Lodge, an eco-lodge on the banks of the Arajuno river. The lodge is only accessible by boat (specifically, by 30-ft long motor canoe), so we were picked up at the Arajuno bridge, fairly close to the town of Tena, loaded into the boat with our luggage, and whisked up the river. Itamandi is one of the more accessible lodges, being only 20-30 minutes from a road; other jungle lodges, including another property by one of the owners of Itamandi, require an eight hour boat ride to access. I have to say, it was unnerving enough being in an unfamiliar environment 20 minutes from a road – I can’t imagine being eight hours from one. The design of the lodge is very nice, well integrated into the jungle, with covered walkways everywhere to protect you from the frequent rainstorms, a large open dining pavilion, a beautiful long pool that uses a small amount of salt-water instead of chlorine for disinfecting, and spacious rooms with views of the river and lots of tropical hardwoods. We actually loved the pool, which was deep enough for diving and long enough for laps, and spent way more time in it than we anticipated – it’s really nice to be able to cool off after trekking through the sticky jungle. As far as eco features go, besides the pool, there was a big array of solar panels for energy, and the toilets and waste water systems were composting. There were probably other features, but I don’t get that into that stuff so I didn’t take note of them. The five of us were the only guests for the three days that we were there, so we had the undivided attention of all the staff, which felt both really luxurious and a little strange. That said, everyone on the staff was wonderful, friendly, and took excellent care of us, making our experience decidedly more positive than it would have been without them.

The property has only been open since November of 2013, so it did feel like there were still some kinks being worked out. The first issue we had was with our screens, which were full of fairly large holes – apparently the giant crickets like to eat the screens. When we mentioned it, everyone was very accommodating, and we fixed the problem with some duct tape, which was a perfectly satisfactory solution for us. The second night, there was a major rainstorm, and although it didn’t bother us much during the night, in the morning we noticed that the rain had actually ripped through the plaster in our room. Again, the staff was very accommodating and we moved to a different, leak-free room. We actually preferred our second room as it was on the second floor, and there was much more of a breeze moving through the room. Two things we thought the rooms could really use – a ceiling fan, for those desperately still and hot nights, and wall hooks, for the numerous wet things you’ll acquire during your stay. Hopefully they can fix some of the structural issues as they continue operating – otherwise, it might be hard to keep the jungle at bay. Even with these small issues, I would recommend the property to anyone looking for a semi-luxurious jungle experience in Ecuador – just think of it as something between “glamping” and a typical hotel, and you’ll be in the right mindset to enjoy it.

Itamandi Lodge – The Food

Since this is a food blog, after all, I wanted to call out some of the meals we had at Itamandi, as they were the best that we had on our trip. Alex, the manager, and Clide, our guide, were both kitchen whizzes, and turned out multiple three course meals a day just for the five of us. Breakfasts were standard fare – eggs, sausages, really tasty fresh tomatoes, fruit, yogurt, and juices – but very well prepared, and pleasant to eat by the pool in the fresh(er) morning air. Lunches and dinners were delicious, three course affairs. Some highlights were the coconut-sugar glazed chicken, yucca fries, tilapia prepared in a banana leaf, patacones (plantain fritters), hot cheese empanadas served immediately upon our arrival, and the exotic poached fruits for dinner – starfruit, tree tomato, pineapple, all served in a cinnamon syrup. Everything was delicious, and way more gourmet than we expected to find in the middle of the jungle.

Jungle Night Walk

Our very first activity upon arriving at Itamandi was a jungle night walk. We arrived in the late afternoon, and after our welcome empanadas and a chance to put our luggage away, we met at dusk in our long-sleeved everything, headlamps and flashlights in hand, and pulled on the ubiquitous Ecuadorian rubber boots to protect our feet and legs from bugs, snakes, mud, etc. We headed out on a trail that never strayed far from the lodge, but quickly became very close, twisty, and hilly. As we walked, our guides used flashlights to point out all the creepy-crawlies of the night: giant crickets, the super poisonous banana spider, a coiled drinking snake, fever ants, and lots of other really big bugs. It was really cool to see these creatures, but the humidity and darkness made me feel a little claustrophobic and slipping through the mud had me nervous that I would accidentally slip and step on something frightening. If I could have seen into the future, I would have asked that we do this on our second or third night, as I found it a bit intense for a first activity, but still, while I wouldn’t say I was enjoying it at the time, looking back on it is very cool.

Parrot Clay Lick

Our first morning, we met before dawn to head out in the motor canoe, hoping to catch sight of parrots and parakeets coming for a morning feast at a nearby clay lick. About 20 minutes upriver we got out of the canoe and hiked up another steep jungle path to the lookout blind. This particular clay lick was very small, only about one meter in diameter, and no birds had arrived yet when we got there. Clide, our guide, explained to us that we should sit and wait, so that’s what we did. This turned out to be an exercise in patience and listening, as we sat for 30 minutes, absorbing the different bird calls and noises we were hearing – it was actually really cool to start being able to parse out different birds, just from hearing their calls. We soon heard the parakeets arriving, although it took them a while to descend from the treetops toward the clay lick. The parakeets were a brilliant green color – but so were the trees, so it was a bit difficult to see them. Still, I got a couple of decent pictures before we headed back for breakfast. I’m certainly not a birding convert, but I’m glad we went.

Jungle Hiking

Between the intensity of the night walk and the long wait for the parakeets, I think we were all feeling a bit apprehensive about the next two days as we sat at breakfast that first morning. After breakfast, we were back in our jungle gear for a daytime hike, and we quickly cheered up as Clide led us along a more open hiking trail, the air moved through the trees, and a little bit of sunshine filtered through to us. This walk was really an awesome experience – Clide, who grew up in a local Quichua community, was super knowledgeable about pretty much everything in the jungle (he was telling us that he sometimes leads advanced treks deep in the jungle with scientists in search of poisonous snakes. Which is both terrifying and awesome). We saw cocoa trees and sucked the sweet-sour fruit off of the beans; we found a colony of lemon ants, which are so sour (I tried one, it’s like a warhead!) that nothing at all will grow near their colonies except for the one variety of tree they live in; we saw trees that “walk” by sending out new above-ground roots as they grow and trees that shed their bark every three months to prevent vines from growing on them; we tried sour cane, a bright pink stalk that grows out of rotting logs and tastes a little like rhubarb; Clide showed us how to braid giant leaves to quickly create waterproof roofing. We learned so much in the two hour walk – I didn’t want it to end.

Community Visits

Part of the Itamandi experience is learning about and interacting with the indigenous Quichua people in the local communities. In general, we found that Ecuador seems to be very concerned with supporting and protecting the broad range of indigenous cultures found in the country, which was really great to see. In the Amazon, the main tribe living there is the Quichua tribe, although the famed Huaorani and Shuar tribes can be found deeper in the jungle. We visited two different Quichua communities while at Itamandi. First, we went to the community nearest to the lodge to see the village’s kapok tree, meet some of the people there, and try their traditional foods. They prepared a range of food for us: three forms of maito, a method of cooking in banana leaves, one with mushrooms, one with river fish, and one with hearts of palm and grubs; roasted white cacao beans; more river fishes; caramelized banana; roasted grubs; and chicha, a fermented yuca drink. I stayed away from the grubs and the fish, but I couldn’t stop eating the roasted white cacao – it had an amazing nutty, smokey, crunchy quality. Trevor went all out and tried everything, although he paid for it later in the week. It was really neat to try the foods, and afterward we bought a couple of necklaces made from beautiful red and black seeds from the women. Although the interaction felt a little bit uncomfortable at times, it was a really unique and educational experience.

Later in the trip we visited a second community, which was a much larger town, accessible by road (not just boat, like the others), with a population of 3,000 people. While here we saw two different demonstrations – one of traditional pottery making and the other of chocolate making. The process for making pottery was really cool – everything they use to dye, glaze, and decorate the pottery is natural, from plant dyes to a certain black rock that is used to burnish the finished pieces. The designs and colors were really beautiful, so we brought home a couple small pieces from the adjacent shop. As for the chocolate, we started with a cacao pod, cracked open, and tried some more of the white fruit surrounding the beans. When cacao pods are harvested, the fruit-coated beans are left to dry in the sun for 5-6 days, until the fruit dries off. At this point, the beans are roasted until the skin cracks, then peeled, before the beans, now a very dark brown, are returned to the pan for a second roasting. The beans are then ground, and sometimes mixed with sugar. We got to participate in the whole process, and at the end we had a bag full of the freshest cocoa powder imaginable, with an amazing, heady, chocolate scent. We brought it back to the lodge with us, where Clide made us a very memorable batch of hot chocolate.

Amazoonico

On the second day, we went a bit further down the river and took a turn onto the Napo river, a much larger tributary of the Amazon. Our first stop on the Napo was Amazoonico, one of several animal rescue centers in Ecuador. The people at Amazoonico take injured or abused animals, frequently ones that have been kept illegally as pets, and attempt to rehabilitate them before releasing them back into their natural habitat. Some of the animals will never be fully rehabilitated, and those animals stay at the facility, living in somewhat natural, but still caged settings. It’s an interesting project, and our two Swiss volunteer guides gave us a really good tour (plus we got to see the troop of wild squirrel monkeys that hang around to steal food up close and personal). On our way out of the Amazon the next day, our guide told us that a local village had just recently captured a big boa up in the highlands, and asked if we wanted to stop and see it. We did, and even though Trevor was really sick that morning he opted to drape it around his neck. It was exactly the kind of situation that we had heard about at Amazoonico, which brought up the question for all of us of whether or not the villagers had the right to keep that boa, as part of their traditional lifestyle, or if it was the type of thing that should be reported to Amazoonico, where it would just live in a different form of captivity. Maybe we didn’t learn our lesson, but it seems like a somewhat complicated moral issue.

More from our Ecuador adventures…
Ecuador Travelogue: Quito
Ecuador Travelogue: Baños
Ecuador Travelogue: Cotopaxi

1 March 31, 2014 Dessert

Sunday Dinner // Fried Halloumi with Spring Veggies, French Gnocchi with Watercress Sauce, and Strawberry-Rhubarb Meringue Pots

It’s been ages since my last Sunday Dinner post. Five months to be exact. I’ve had a blog-color-coded Google Calendar event called “Sunday Dinner!” that I’ve been dutifully dragging forward from Sunday to Sunday, month after month, until finally, it found its resting place last week. Since we had just gotten back from two completely cooking-free weeks, I was fired up to be back in the kitchen, and looking ahead at the busyness of April, it didn’t seem like there would be another chance to do a Sunday Dinner for a while, so I went all out. Although it is decidedly still wintery in Boston, the fava beans, English peas, asparagus, and strawberries that are being flown in from California were too tempting to pass up, so I pretended that I lived somewhere where it was spring and bought a little bit of everything.

I haven’t cooked from Girl in the Kitchen in a while, so I decided to make it the theme of this dinner. Stephanie Izard is a wonderfully creative cook, and I’ve made some great spring recipes from her in the past (like this Asparagus Pasta with Almond-Parmesan Crumble and a Poached Rhubarb and Goat Cheese Salad). This time, I chose to make the Fried Halloumi with Spring Veggies and Strawberry-Basil Gastrique as an appetizer, followed by French Gnocchi with Watercress Sauce as a main. Fried halloumi is something I’ve been wanting to try for a while, but the warm and gooey cheese ended up playing second fiddle to its toppings. The lightly dressed mixture of favas, peas, raw asparagus, and basil was fresh and lemony and very spring-like, and I would make just this component again to serve on its own, or perhaps to mix with couscous or scrambled eggs. The strawberry-basil gastrique was the polar opposite of the veggies – thicky, syrupy, sweet, and intense, paired with the fresh-tasting vegetables and the warm and mild cheese it was quite the flavor combination. The only challenge was finding an elegant way to eat them, as they’re not quite finger food but not really large enough for a fork and knife.

On to course two: we’ve made gnocchi a lot of different ways. We’ve made the traditional potato version (served with Argentinean-style beef short ribs), we’ve made sweet potato gnocchi, we’ve made ricotta gnocchi with corn and mushrooms (one of my all-time favorite recipes), and now, we’ve made “French” gnocchi. In the intro to this recipe, Stephanie explains that you can make a type of gnocchi by making a classic pate a choux dough, piping it into gnocchi-sized rounds, freezing them, and then cooking them still frozen. I was intrigued by this idea, as it’s quite different than traditional gnocchi recipes I’ve seen, so I decided to give it a try. Ten eggs and a stick of butter went into the dough, so I had high hopes for its flavor, but in the end, I was kind of disappointed. While it’s an interesting technique, my “gnocchi” spread out to the point that they looked more like little pancakes, and they kind of tasted like pancakes too. The simple watercress sauce they were served in was a beautiful color, but mostly just tasted like butter, in a sort of overwhelming way. I’m still sharing the recipe, as it has its strong points, but I wanted to give you my honest take on it, first.

As for dessert, I knew we would want something light after all that butter, and I wanted to use up at least a few of the 10 egg whites I had leftover from making the gnocchi. We also still have several pounds of rhubarb in our freezer from last spring, so it was high time that some of that got used up. With those constraints, I whipped up a sort of crustless strawberry-rhubarb meringue pie, baked in a casserole dish like a crisp or a crumble, and it ended up being my favorite course. I used a fair bit of cornstarch in the filling to make sure that the dessert would be semi-spoonable, then chilled it thoroughly before quickly broiling the meringue topping. With just a hint of vanilla, it was light, sweet, and just the right ending for a spring dinner.

The Menu

Fried Halloumi with Spring Veggies and Strawberry-Basil Gastrique – see recipe below
French Gnocchi with Watercress Sauce – see recipe below
Strawberry-Rhubarb Meringue Pots – see recipe below

Past Sunday Dinners:

May 26, 2013: Coffee-and-Chile Rubbed Strip Steaks with Chimichurri Sauce; Charred and Smoky Belgian Endives; Oven-Roasted Potatoes; Strawberry-Sour Cream Ice Cream

July 1, 2013: Strawberry-Lime Agua Fresca; Smashed Pea, Dill, and Feta Crostini; Chilled Asparagus Soup with Meyer Lemon Yogurt; Mustard Spaetzle with Mushrooms; Ricotta Bavarese with Red-Wine Poached Rhubarb

October 28, 2013: Braised Lamb Shanks with Gremolata; Creamy Polenta with Fresh Corn and Blue Cheese; Roasted Brussels Sprouts; Classic Apple Pie

Like what you just read? Subscribe to Katie at the Kitchen Door on Feedly or Bloglovin’, or follow along on Facebook, Twitter, Pinterest, and Instagram. Thanks for reading!

Fried Halloumi with Spring Veggies and Strawberry-Basil Gastrique

Adapted from Girl in the Kitchen. Serves 4-6 as an appetizer.

For the Strawberry-Basil Gastrique:

1 c. white balsamic vinegar
1 c. sliced fresh strawberries
1/4 c. packed fresh basil leaves
1/4 c. sugar
1/4 c. fresh lemon juice

Add the vinegar, strawberries, basil, sugar, and lemon juice to a small saucepan. Bring to a boil and then immediately reduce heat (keep an eye on it to prevent it from boiling over). Simmer to reduce the liquid by half, which should take 25-35 minutes. Strain, discard the solids, and allow the liquid to cool.

For the veggies and cheese:

3/4 c. shelled fresh fava beans
1/2 c. shelled English peas
4 spears of fresh asparagus
5 fresh basil leaves, chiffonaded
1 lemon
2 TBS olive oil
salt and pepper to taste
1 1/2 c. shredded halloumi or oaxaca cheese
1 large egg, lightly beaten
2 TBS flour
2 TBS canola oil
1 or 2 pieces of lavash, torn into bite-sized pieces (10 to 12 pieces needed)

Bring a small pot of salted water to a boil. Add the fava beans and English peas and boil just until bright green, about 2-3 minutes. Drain the beans and peas and plunge in ice water to cool. Pop the fava beans out of their paler shell by slitting with your thumb and pressing on the other end.
Slice the asparagus into very thin rounds. Add the asparagus rounds, fava beans, peas, and basil to a small bowl. Zest and juice the lemon, adding both to the bowl with the vegetables. Add olive oil, and salt and pepper to taste. Stir to thoroughly mix, and set aside.
Just before serving, stir together the shredded cheese, egg, flour, and salt and pepper to taste. Heat the canola oil in a large frying pan over medium-high heat. Place spoonfuls of the cheese mixture into the pan, forming small round pancakes, and pressing down lightly to compress the cheese. Cook until golden brown, about 1 minute on each side, then transfer to a paper towel. Repeat until all the cheese mixture is used up. Place the warm fried cheese on top of pieces of lavash, and top with a spoonful of the vegetables and a drizzle of the gastrique. Serve immediately.

French Gnocchi with Watercress Sauce

Adapted from Girl in the Kitchen. Serves 4.

2 sticks (1 cup) of unsalted butter, divided
1/2 c. milk
1/2 tsp freshly ground black pepper
salt
1/2 c. plus 2 TBS flour
8 egg yolks
2 whole eggs
8 oz. fresh watercress, roots/stems removed
1/4 tsp red pepper flakes

Add 1 stick of butter, milk, pepper, and 1/2 tsp of salt to a small saucepan. Bring to a boil over medium heat, then add the flour and stir with a wooden spoon until the mixture pulls away from the sides of the pot. Cook for 30-60 seconds longer, still stirring, then remove from heat and continue stirring until the dough has cooled to room temperature.
Beat in the egg yolks and eggs one at a time, mixing completely between additions. The dough should have the consistency of a tacky paste. If the dough seems runny, chill the dough in the fridge for 20-30 minutes before piping/forming the gnocchi.
Line a baking sheet with parchment paper. Either use a pastry bag to pipe 1-inch dots of the dough onto the baking sheet, or use a tablespoon measure to scoop small rounds (I tried both and preferred scooping). Once the baking sheet is filled, freeze until gnocchi are solid, which should only take 10-15 minutes.
When ready to serve, bring a large pot of salted water to a boil. Add the frozen gnocchi to the boiling water and cook them for about 4 minutes – they will float to the top when they are done. Remove them with a slotted spoon and transfer them to a large bowl.
Add the watercress to the boiling pasta water and blanch until tender, about 2-3 minutes. In a small pot, melt 6 TBS of the remaining stick of butter. Add the melted butter to a blender, then use a slotted spoon or tongs to transfer the cooked watercress from the pot to the blender. Blend on high until smooth, then season with red pepper flakes and salt.
Place the remaining 2 TBS of butter in a saute pan over medium-high heat. Add the gnocchi to the pan and saute until they are golden brown. Toss with the watercress sauce and serve.

Strawberry-Rhubarb Meringue Pots

Serves 4.

2 c. sliced rhubarb, in 1/2 inch pieces
2 c. sliced strawberries
3/4 c. plus 1/4 c. sugar, divided
1/4 c. cornstarch
3 egg whites

Add rhubarb, strawberries, 3/4 c. of the sugar, and cornstarch to a small saucepan, and stir to combine. Bring to a boil over medium heat, then reduce heat and simmer, stirring occasionally, until mixture is very thick and fruit is broken down, about 10 minutes. Pour mixture into a small, oven proof casserole dish or ramekin. Refrigerate until chilled.
Beat the egg whites on high until frothy, then add sugar and continue to beat until whites are stiff and shiny. Spread meringue over the top of the strawberry-rhubarb mixture with a spatula, forming peaks as you do. Preheat the broiler. Broil on high until meringue is just beginning to turn golden brown, about 5 minutes. Remove from oven and serve immediately.

492 March 28, 2014 Dessert

A New Job // Classic Seven-Layer Bars

Today was my last day at my job! On Monday, I begin a new role – I’ll be in the same company, but I’m transferring to a project management role in our International business unit. I’ll be traveling a lot more (in fact, I’ll be on a plane to Hong Kong on my first day on the job), and working on some really neat projects with our teams around the world, with the side benefit of getting to tell you all about the awesome foods I get to try. I’m very excited about my new job, but the past few days have been bittersweet. This was my first job out of college, and I’ve had two and a half great years in the group that I’m leaving. I’ve learned a ton, developed so much more confidence in myself, and, maybe most importantly, met some really great people. When I was first looking for jobs, I didn’t realize the sheer volume of time you spend with your coworkers, and I consider myself lucky to have found myself in a group of smart, entertaining, and caring people who have become my close friends. I spent a good part of most days at work laughing with an intensity that I never expected to experience in a workplace, and I know I’m lucky to be able to say that. I’m certainly planning on maintaining my friendships with everyone, but it will be different not being there for the little day to day stories and jokes. So, thank you CS&R, for being awesome.

Although I’ve brought baked goods in to work once or twice, I have to admit that overall, I probably fell short of my coworkers’ expectations of having a food blogger around. So today, to celebrate my time in the group and make good on all my “yeah I’ll make those someday” promises, I brought in a batch of classic, gooey, super sweet seven layer bars. I considered going all fancy/homemade with these – you know, homemade cookie crust, a caramel drizzle, etc. – but in the end, what I really wanted was just the classic version, over-processed store bought ingredients and all. So that’s what I made, although it turns out that if you live in Cambridge, it’s pretty difficult/expensive to try and find things like sweetened coconut flakes, butterscotch chips, and sweetened condensed milk when Wholefoods has taken over the local grocery scene (typically a good thing, but not for something like this). Still, these are certainly worth making in my book, and hopefully my coworkers thought so too. Now I just have to start managing the baking expectations of my new coworkers.

Like what you just read? Subscribe to Katie at the Kitchen Door on Feedly or Bloglovin’, or follow along on Facebook, Twitter, Pinterest, and Instagram. Thanks for reading!

More like this…

Peppermint Bark Brownies

Blackberry Cheesecake Bars

Toffee-Coconut Crack Cookies

Classic Seven-Layer Bars

Adapted from Brown-Eyed Baker. Makes 18-24 bars.

1 package of graham crackers (8 or 9 whole crackers)
1 stick butter (8 TBS) melted
1 1/2 c. whole pecans, coarsely chopped
1 c. semisweet chocolate chips
3/4 c. white chocolate chips
1/2 c. butterscotch chips
1 c. sweetened coconut flakes
1 (14 oz.) can sweetened condensed milk

Preheat the oven to 350°F. Line a 9×13 inch baking pan with tinfoil so that the foil hangs slightly over the sides. Place graham crackers in a blender and pulse several times until crackers are finely ground. Pour into a bowl and add the melted butter, stirring to fully coat the crumbs with the butter. Spread the buttered crumbs into the bottom of the lined pan, pressing to create a thin and even layer.
In order, sprinkle the chopped pecans, chocolate chips, white chocolate chips, butterscotch chips and coconut flakes evenly over the graham cracker crust. Spoon or pour the can of sweetened condensed milk evenly over the surface of the entire pan. Place in the preheated oven and bake until the top is golden brown, about 25-30 minutes. Cool in the pan on a wire rack for about two hours. Cover and store in the fridge.