Blog Page

2 February 18, 2016 Food

Scandi Salmon Bowl with Pickled Beets and Dilled Sour Cream

I’ve somehow let over three weeks go by since the last time I wrote. Before our trip, I prepped and photographed six recipes to share with you while I was away, approximately one per week. It was good planning on my part, but I arrived home a few days ago and I seem to have only managed to post three of them. Whoops. In reality, I decided that this trip wasn’t the time to be fretting over my blog schedule and unanswered email inquiries – and I’m glad I did. It was nice to let go of some of it for a few weeks, to focus my energy each day on where we were and what we were doing. That’s not to say I traveled anxiety-free or without letting thoughts of home occasionally slip into my mind, but I let go of a lot more than I usually do, especially during our time in Japan, and I enjoyed the trip so much more for it.

I had originally intended this recipe for my February fitness goal post, but fitness goals are another thing I’ve let slide. I’m not too concerned about it – we spent 6 weeks walking 10+ miles a day, not sitting on a couch. Still, this is the kind of food I am very much looking forward to eating now that I am home – simple, light, and nourishing. We had fairly few “Western” meals during our 6 weeks in Asia – a few hamburgers in Hong Kong, a pizza one night. Both Hong Kong and Japan have such incredible food cultures, we were never bored with or tired of the local offerings. I wasn’t particularly anxious to get home, but walking through the door Monday night I was surprisingly happy to be here. And there are things that I’m looking forward to now that I’m back – yogurt and berries, real avocado toast, affordable wine and brie, giant grain salads. Planning for our garden this spring and getting back into decorating the house. Probably most of all, seeing my friends and family. And it’s almost spring! I might skip winter every year.

Now that I’m home, I’m also excited to be back in the kitchen (or at least I will be once we’ve managed to get some groceries). I’m full of inspiration for soups, noodles, dumplings, and street food – don’t be surprised if this blog takes a decidedly Asian slant for the next few months. But before we get to all that, I have this Nordic-inspired, healthy salmon and rice bowl for you, with pickled beets and dilled sour cream. It is super quick and easy to put together, and satisfying without being heavy. It’s also seasonally appropriate, beets being one of the few vegetables we New Englanders can get locally in the middle of winter. In fact, revisiting it now, I’m thinking this might be a good one to go on my grocery list this week. Enjoy!

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

Scandi Salmon Bowl with Pickled Beets and Dilled Sour Cream

Pickled beets adapted from Gourmet. Serves 4.

2 beets, boiled until tender, peeled, and thinly sliced
1/4 c. sugar
1/4 c. water
1/2 c. apple cider vinegar
1/4 tsp mustard seed
1/4 tsp dill seed
1/2 c. sour cream
juice from 1/2 fresh lemon
2 TBS minced fresh dill
1 shallot, peeled and finely minced
sea salt, to taste
3 c. prepared brown rice, farro, or other nutty whole grain
8 oz. hot-smoked salmon, flaked into bite-size pieces

Place thinly sliced beets in a heatproof bowl. In a small saucepan, stir together sugar, water, cider vinegar, mustard seed, and dill seed, and bring to a gentle simmer over low heat. Simmer for 5 minutes, then pour over the sliced beets. Cover the bowl and refrigerate for at least 24 hours before serving.
To prepare the dilled sour cream, mix sour cream, lemon juice, dill and minced shallot together in a bowl until evenly combined. Season to taste with sea salt.
To serve, fill 4 bowls with a few scoops of cooked rice or farro. Top the rice with the flaked salmon, a few pickled beets, and a dollop of sour cream. Best served when rice is still slightly warm.

0 January 23, 2016 Food

Loaded Baked Potato Soup

It’s been a whirlwind two weeks in Hong Kong. We’ve been to temples, beaches, horse races, mountain-tops and markets selling everything from parrots to orchids. I’ve eaten more bowls of noodles and dumplings than is good for one person, totally offsetting the extra steps and uphill runs. It’s rained every day save one, but somehow it hasn’t held us back much. I’m enjoying myself and there have been some real highs, but I’ll admit that at times it’s also a little overwhelming. That can happen when you’re sharing an island with 7 million people! Still, I’m so happy I’m here and that Trevor is here with me. I’m taking copious notes on everything to share with you when we get back, but for now, I’m mostly just soaking it all in.

I wanted to share this hearty Loaded Baked Potato Soup in advance of the impending blizzard facing my friends and family back at home this weekend. I’m not trying to rub it in – Hong Kong is due to experience record low temperatures this weekend, dipping down into the mid-30s. Not as advertised for a country on the same latitude as Cabo! So I will also be cozying up to a bowl of soup this weekend, most likely with noodles in it.

Loaded Baked Potato Soup came back onto my radar for the first time in years on the way home from our engagement trip to Vermont – we stopped at a little bagel shop halfway home and I ordered a bowl of it as soon as I saw it on the menu. For someone whose ultimate childhood meal consisted of 2 orders of the loaded potato skins at a local restaurant where 95% of the clientele was over 60, it was impossible to resist. I understand that this recipe is a bit pedestrian, a little clunky, and definitely all-American but I’m all for it anyways. It’s based on a deep-seated American love for potatoes, bacon, and sour cream served in concert – an utterly delicious combination that has almost no nutritional value. But it’s so good, and even more so when the weather is cold and your energy is flagging. As an added bonus, it’s easily made from pantry ingredients – as long as bacon and cheddar cheese are staples in your pantry, too – so those of you on the East Coast can whip it up without a trip out into the cold and snow.

Like what you just read? Subscribe to Katie at the Kitchen Door in the box on the right, on Feedly or Bloglovin‘, or follow along on Facebook, Twitter, Pinterest, Instagram, or Google+. Thanks for reading!

Loaded Baked Potato Soup

Adapted from Betty Crocker. Serves 6.

6 oz. bacon, cut in 2-inch lengths
1 onion, peeled and diced
3 large russet potatoes, peeled and cut into 1-inch cubes
4 c. chicken stock
3/4 c. light ale
3 TBS butter
3 TBS flour
2 c. whole milk
1 1/2 c. shredded cheddar cheese, plus more for garnish
salt and pepper to taste
4 scallions, thinly sliced, for garnish
sour cream, for garnish

In a large stockpot, arrange bacon in a single layer and cook until crispy over medium-low heat, about 3-4 minutes per side. Cook in batches if necessary. Move the cooked bacon on a paper-towel lined plate, reserving the grease in the pan. When cool, crumble into small pieces.
Add the diced onion to the reserved bacon grease and cook, stirring frequently, until soft and translucent, about 5-7 minutes. Add the diced potato and the chicken stock and bring to a boil. Boil until potatoes are very tender, about 15-20 minutes, then add the ale and remove from the heat. Use an immersion blender to blend the soup until smooth. Return to the heat over medium-low, at a very gentle simmer.
In a separate saucepan, melt butter over medium-low heat. Add flour and whisk vigorously, cooking flour for 1-2 minutes until it gives off a nutty fragrance. Slowly drizzle in milk, whisking constantly as you do to incorporate into the flour and butter mixture. Continue cooking over medium-low heat until mixture has thickened into a sauce. Remove from heat and stir into the blended potato mixture until evenly combined. Remove potato mixture from heat and add cheddar cheese a handful at a time, stirring to help the cheese melt into the soup. Season soup to taste with salt and pepper. Ladle the soup into bowls and top with the crumbled bacon, sliced scallions, sour cream, and additional shredded cheddar cheese. Serve hot.

1 January 13, 2016 Food

A Trio of Winter Salads

Just a quick hello today to share with you a series I’ve been working on over the past few months. I’ve been collaborating with La Crema Wines to come up with three winter salads – salads that are healthy and fresh dishes but still hearty enough to make a filling meal on a cold night. It’s tempting to eat comfort food all winter long – it’s what we crave! – but I find that keeping my diet balanced (e.g. following that bowl of cheesy, comforting pasta at lunch with a lighter salad at dinner) can help me stay feeling energized and motivated.

The first salad in the series is an all-white stunner. Roasted cauliflower, crunchy Belgian endive, sweet pears, grapes, and toasted pine nuts all come together with a blue cheese and buttermilk dressing to hit all the notes a salad needs: savory, bitter, sweet, and rich. I served this one with a glass of La Crema Monterey Chardonnay, which has a buttery richness that complements the funky blue cheese and bitter endive really nicely. Find the recipe here.

Sticking with the monochrome theme, the next salad is a festive mix of red fruits and veggies. With Russian red kale, beets, red cabbage, fresh pomegranate seeds, and balsamic vinaigrette, it’s tangy, juicy, and really good for you. Served alongside a glass of La Crema Sonoma Coast Pinot Noir, it makes a light lunch or dinner that will leave you satisfied without feeling bogged down by heavy carbs and dairy. Find the recipe here.

The last salad in the series, and my favorite, celebrates sweet, juicy January citrus – such a welcome relief in the middle of the winter. This salad, featuring grapefruit, blood orange, fennel, and white-wine poached shrimp, is super simple, but still very flavorful, light, and satisfying. The rich and buttery shrimp offset the fresh tang of the citrus and the faintly sweet crunch of the fennel. Serve this salad with a glass of La Crema Monterey Pinot Gris. Its clean brightness and slight acidity are the perfect match for the tangy flavors of the salad. Find the recipe here.

This is a sponsored conversation written by me on behalf of La Crema. The opinions and text are all mine.

6 January 3, 2016 Breakfast

January Fitness Goal // Bananas Foster Oatmeal

After dipping my toe back in the water last month, I am officially bringing back my monthly fitness goals series. Because boy do I need to get this body back into shape! A year of heavy travel and stressful life decisions apparently takes its toll. And since the approach of setting goals month by month (and holding myself accountable here) worked pretty well last time around, that’s where I’m starting again.

I’ve mentioned it in passing, but I’ll be spending most of this month in Hong Kong on an extended work trip. I’m getting more and more excited as it gets closer. I plan to have a regular exercise routine while I’m there, but more importantly, I want to make sure I am getting out and exploring as much as I can. And hiking! Hong Kong has incredible hiking all within easy commute of the downtown areas, and I plan on taking full advantage of the warm temperatures to make it a January full of long walks and the great outdoors. Offset, of course, by dim sum and roast pork but that’s a different conversation. Accordingly, my goal for this month is just about being out there, and steps is how I’m going to measure it. At a minimum, I want to hit 10K every day, and if that means that when I get home from work with 5,000 steps we have to venture out for a twilight walk to find the best dumplings in a new neighborhood? All the better. The only out I get are my two full plane days, and even then, I’ll do my best in the airport hallways. And come February, I’ll be reporting back here about the best hikes and long walks for exploring the city.

I’ve been making this oatmeal all year, but January seemed like a particularly good time to share it. This is super quick to make, and isn’t much of a stretch from a normal bowl of oatmeal – the only difference is that instead of adding brown sugar, banana, and nuts as toppings, you saute them in a bit of butter to start, then cook the oatmeal right on top of them, so you end up with a bowl of creamy oats deeply infused with sweet, buttery, banana-y goodness. Although I’m calling it bananas foster, I haven’t added any rum – that would definitely take it out of healthy breakfast territory – but I promise you it still tastes like bananas foster should. Only, in oatmeal form. For breakfast.

Past Fitness Challenges

January ’14: 10 Visits to the YMCA; Recipe: Gluten-Free Olive-and-Feta Corn Muffins
February ’14: One vegan meal every day; Recipe: Pakistani Chickpea Pulao with Sweet-Hot Date-Onion Chutney
March ’14: Run 40 miles in 20 days; Recipe: Chocolate-Dipped Almond Butter Cookie Bites
April ’14: Walk 8,000 steps a day; Recipe: Herb-Flecked Spring Couscous
May ’14: 180 minutes of Nike Training Club; Recipe: Warm Arugula Salad with Maple Mustard Dressing
June ’14: Fresh fruit/veggies at every meal; Recipe: Chickpea Crepes with Grilled Curried Chicken and Mango Salsa
July ’14: 8 different types of exercise; Recipe: Homemade Spinach Wraps with Chopped Greek Salad Filling
August ’14: Relax; Recipe: Green Tea and Zucchini Noodles with Honey Ginger Sauce
September ’14: Average mile pace below 8’10″; Recipe: Potato, Poblano, and Chard Enchiladas with Salsa Verde
November ’14: Go to 6+ dance classes; Recipe: Crispy Brussels Sprout, Lemon Chicken, and Pomegranate Rice Bowl
December ’14: Hit my goal weight; Recipe: White Bean and Parsnip Soup with Guanciale
December ’15: Regular yoga practice; Recipe: Vegetarian Chili

Bananas Foster Oatmeal

My favorite oatmeal on a cold winter morning. Topped with caramelized bananas, nuts, and cinnamon.

Author: Katie at the Kitchen Door
Yield: 2 1x
Category: Breakfast

Ingredients

Scale

1 TBS butter
2 TBS brown sugar
1/3 c. chopped pecans or walnuts
1 ripe banana, sliced
2/3 c. old-fashioned oats
1/2 tsp ground cinnamon
1 1/2 c. whole milk

Instructions

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until melted, about 1 minute. Add the pecans and sliced banana and stir to coat in the brown sugar mixture. Cook until bananas are soft and fragrant, about 3-4 minutes, stirring frequently. Spoon half of the banana mixture into a bowl for topping your oatmeal.
Add the oats and cinnamon to the remaining half of the banana mixture still in the pan. Stir to coat the oats in the sauce. Toast the oats for 1 minute, then add the milk. Cook, stirring frequently, until oatmeal is thick and oats are soft, about 5-8 minutes, then remove from the heat. Divide oatmeal between two bowls and top with the reserved banana mixture. Serve immediately.

0 December 31, 2015 Breakfast

2015 Behind, 2016 Ahead // Brown-Butter Chestnut Waffles with Poached Pears and Whipped Mascarpone

2015 was a big year for me. A really big year. We bought our first house. Got engaged. I took 13 international trips to 5 different countries (Virgin Islands, Colombia, Chile, Ireland, and Hong Kong), on a total of 56 different flights. It’s actually one less country than last year, but a lot more back and forth. I haven’t written much about the time I spent in Colombia and Chile (yet! I will!), but I sort of fell in love with Bogota (the food! the dancing! the always-just-right weather!), and I had one of my best days this year touring Chilean vineyards and eating magnificent food in a stunning setting. I also had some of my worst days of the year stuck in airports for hours on end / on planes that were on fire. Travel has its highs and lows. And last winter, as you other New Englanders know, was just kind of the worst; let’s just say I did not handle it well and leave it at that.

With all the personal and work-related stuff going on this year, blogging ended up taking a backseat. That said, it was still a pretty successful year. I’m particularly proud of the three restaurant shoots I did – my first ever! – up in Kittery, Maine. You can see some of those shots here. It was a fun foray into a different type of photography work (and Trevor definitely enjoyed being my assistant AKA eating all the dishes post-shoot). And I did come up with some recipes that were real hits, like this goat cheese ice cream with blackberry-red wine swirl and a perfected brussels sprouts caesar salad.

To be honest, I’m sort of relieved that 2015 is over. While it was a year full of milestones and adventure, it was also an emotionally and physically exhausting year. When I think about this year, particularly the first 8 months, my primary feeling is one of stress. Which might be why I’ve mentally already moved on to next year. Accordingly, tonight I’m planning on going home early, taking a long run, cooking something hearty, and snuggling up on the couch for a few good movies with Trevor.

As for 2016, I think it’s going to be another busy one, but with a better mindset. I’ll definitely be giving 2015 a run for its money as far as travel goes. I’ve already got trips to Hong Kong, Japan, Portugal, and Costa Rica planned… and that’s all before April. The big difference though (and the only reason I’m doing it), is that Trevor will be coming with me, allowing me to spend more time in each country enjoying what it has to offer and less time shuttling back and forth on planes, stressed about missing another weekend together. Also, we won’t be moving, so that should eliminate a large amount of stress, although we are hoping to remodel our basement and if funds hold out, our kitchen. Given all that’s going on, we decided to wait until 2017 to do the whole wedding-thing. At first I was a little disappointed to “postpone,” but more and more I think it was the right decision. I want 2016 to be calmer, less stressful, more balanced. A little more relaxed, a little more joyful. If we get to May and I sound like I did last May, somebody tell me to take a step back, OK? Because I want 2016 to be a good one and sometimes we all need reminders about what’s important.

And to celebrate the passing of the old year into the new? We’ve got waffles. Waffles, because I want 2016 to be about bright, calm, clear-headed mornings. Festive waffles, made with chestnut flour and brown butter, and topped with poached pears, whipped mascarpone, and marron glacés if you’re feeling extra fancy. We served these for Boxing Day brunch, alongside a decadent smoked salmon and leek quiche and a cabbage and beet salad. I think it might become a new tradition.

So, Happy New Year everyone! Wishing you all a wonderful 2016 filled with whatever you need – energy or focus or joy or adventure or calm.

Past New Years’ posts…

2014: Rye Blini, Smoked Salmon Dip, Russian Beet Dip, Pretty in Pink Cocktail

2013: Raspberry Sherbet Champagne Floats

2012: Butter-Roasted Cinnamon Chicken with Almonds and Pomegranates

Brown-Butter Chestnut Waffles with Poached Pears and Whipped Mascarpone

Waffles adapted from The Chef’s Collaborative. Serves 5.

1 c. red wine
1 c. sugar
1 c. water
2 inches fresh ginger, peeled and sliced
1 cinnamon stick
3 ripe but firm pears, peeled
3 TBS salted butter
1 1/4 c. AP flour
3/4 c. chestnut flour (store-bought or homemade)
1 TBS baking powder
1/4 tsp salt
3 eggs, separated
1/4 c. light brown sugar
1 3/4 c. whole milk
1 c. heavy cream
3 oz. mascarpone
1 TBS maple syrup

To poach the pears: Combine wine, sugar, water, ginger, and cinnamon in a large saucepan. Bring to a simmer over medium heat, then add the whole pears to the mixture. Simmer gently, turning the pears occasionally, until pears are tender all the way through when poked with a knife. This can take anywhere from 15-35 minutes, depending on your pears. When the pears are tender, remove with a slotted spoon and place in a bowl. Leave whole or slice according to your taste. Continue simmering the syrup until it is thick, then pour over the pears. Set aside.
To make the waffles: In a small saucepan, melt the butter over medium heat. Continue cooking, stirring, as the butter foams up and begins to brown. Once the foam has subsided and the butter has turned a deep golden brown, remove from the heat. Let cool slightly. In a large bowl, whisk together the flour, chestnut flour, baking powder, and salt until well combined. In a separate bowl, whisk egg yolks until creamy, then add brown sugar and whisk to combine. Whisk cooled brown butter into yolks and sugar. Stir in milk. Add the liquid ingredients to the dry ingredients and whisk until smooth. In a separate bowl, beat egg whites on high until stiff peaks form. Fold egg whites gently into batter. Preheat your waffle iron and coat with non-stick spray, then cook waffles until golden brown. Keep warm in a 200°F oven if not serving immediately.
For the whipped mascarpone: In a large bowl, beat heavy cream until soft peaks form. Spoon mascarpone in to whipped cream in small pieces and whisk until smooth. Whisk in maple syrup and set aside.
To serve: Top each waffle with pears, poaching syrup, and whipped mascarpone. Serve immediately.

0 December 23, 2015 Dessert

Ready for Christmas // Peppermint Snowballs, White Chocolate Speculoos, and Chocolate-Orange Florentines

Every year I seem to end up posting Christmas recipes just days before Christmas is here. December is a busy month, and although I have the best of intentions to share delicious, festive recipes with you all month long, I always seem to get overwhelmed by the whirl of wrapping up projects and preparing for all the events and tasks that go along with the holidays. So here I am, two days before Christmas, with three Christmas cookie recipes for those of you who are planning on some last minute baking or some really early planning for next year.

Actually, if I’m being fully honest with you, this year is a bit different. I’ve been carving out more time to prepare for Christmas and here I sit, two days to go, with all my presents purchased and wrapped, three kinds of cookies in the freezer, two Christmas movies (and four of six Star Wars movies) watched, one party successfully thrown and several others attended. In fact, I’ve had these cookies baked and photographed for the past few weeks, I’ve just been having trouble finding the right words to accompany them. I’m trying to be more purposeful with the words I share on this space – less fluff and more meaning, and better use of the excellent education I’ve been so fortunate to receive (looking back at hastily written posts makes my former straight-A English student self cringe).

Earlier versions of this post, the ones that went unpublished and sounded eerily reminiscent of past Christmas posts, were filled with thoughts of stress and to-do lists and cold dark days, which is so counter to the idea of Christmas spirit that I couldn’t bring myself to publish them. But I woke up this morning, the first morning of my brief 5-day vacation, knowing what I wanted to say. So here it is: Rest. Take a deep breath. Stop worrying and enjoy being with the people you love, just for the next few days. Throw out your to-do list and congratulate yourself for everything you’ve already done. Celebrate Christmas with a calm and joyful heart. Drink a little too much wine or have an extra cookie and don’t stress about a few extra pounds. Take a break, because next year will be here before you know it and you need to rest every once in a while. I write these things with myself in mind more than anything – it’s so easy for me to forget to enjoy myself, even when I’m in the midst of something that should be a wonderful experience. So for the next few days, I’m going to focus on just that – enjoying myself.

And because I promised you cookies, here’s three. First, chocolate peppermint snowballs, dotted with chocolate chips and rolled in crushed candy canes. Second, soft and gently-spiced speculoos stars, dipped in white chocolate and colored sprinkles. Third, delicate, lacy florentines with candied orange peel, candied ginger, almonds, and a drizzle of dark chocolate, the most elegant holiday cookies you’ll put on your table. They’re all lovely, although I have a soft spot for the speculoos, which are like a gentler version of gingerbread. And with that, I’m signing off for a few days, hopefully to take my own advice and come back feeling refreshed and calm. Merry Christmas!

Like what you just read? Subscribe to Katie at the Kitchen Door in the box on the right or on Feedly or Bloglovin‘, or follow along on Facebook, Twitter, Pinterest, Instagram, or Google+. Thanks for reading!

Peppermint Snowballs

Recipe adapted slightly from Bon Appetit. Makes about 36 cookies.

8 oz. bittersweet chocolate, roughly chopped
1 1/2 oz. unsweetened chocolate, roughly chopped
1 stick butter, cut into quarters
1/2 c. finely crushed peppermint candies, plus more for decorating
6 TBS sugar
3 eggs
2 tsp vanilla extract
1 tsp peppermint extract
1 1/2 c. flour
3/4 tsp baking powder
3/4 c. milk chocolate chips

Place bittersweet chocolate, unsweetened chocolate, and butter into a medium saucepan. Heat over low heat, stirring, until chocolate and butter are completely melted. Remove from heat and stir in 1/2 c. crushed peppermint candies and sugar. Cool to room temperature, stirring occasionally.
Whisk eggs into chocolate mixture one at a time, then whisk in vanilla extract and peppermint extract. In a medium bowl, combine flour and baking powder, then stir into chocolate mixture. Stir chocolate chips into mixture. Cover batter and chill for 30 minutes, or until easy to roll into firm balls.
Preheat oven to 325°F. Roll cookie dough into balls that are approximately the size of a ping pong ball. Place on cookie sheets and bake until puffed and cracked on top, about 15 minutes. Remove from oven and let stand for 5 minutes, then sprinkle with additional crushed peppermint candies or powdered sugar.

White-Chocolate Dipped Speculoos Stars

Recipe adapted slightly from Bon Appetit. Makes about 36 cookies.

2 c. flour
1 TBS ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp baking powder
1/2 tsp salt
1 1/4 c. dark brown sugar
1 stick butter, room temperature
1 egg
4 oz. high quality white chocolate, cut into pieces
colored sugar sprinkles

In a large bowl, whisk together flour, cinnamon, ginger, cloves, baking powder, and salt. Set aside. In another bowl, beat brown sugar and butter until fluffy. Beat in egg. Add flour mixture to wet ingredients a few scoops at a time, beating to incorporate flour between additions. Dough will be slightly dry. Divide dough in two, flattening into two large rectangles. Wrap each rectangle in plastic wrap and refrigerate 1 hour.
Preheat oven to 350°F. Lightly flour a work surface and roll out one of the dough rectangles to about 1/4 inch thick. Use cookie cutter to cut out stars and transfer to a baking sheet lined with parchment paper. Repeat with remaining dough, re-rolling dough as necessary. Bake cookies until edges begin to darken, about 8 minutes. Transfer to a rack to cool.
Melt the white chocolate in the microwave on low power, stopping to stir every 20 seconds, until the chocolate is runny. Do not overheat or chocolate will seize and you will need to start over. Brush or drizzle the chocolate onto the cookies, then sprinkle with the colored sugar. Let chocolate cool, then store the cookies between waxed paper sheets in the fridge or freezer until ready to serve.

Chocolate-Dipped Orange and Ginger Florentines

Adapted from Bon Appetit. Makes 30.

3 oranges, scrubbed
1 c. plus 4 TBS sugar, divided
1/2 c. water
1/2 c. plus 2 TBS heavy cream
1/4 c. brown sugar
2 TBS butter
2/3 c. sliced almonds, toasted
1/4 c. flour
2 TBS finely chopped crystallized ginger
4 oz. bittersweet chocolate, chopped

To make the candied orange peel, peel the orange using a vegetable peeler, being careful to remove only the orange part of the peel and not the white pith. Finely chop enough of the orange peel to measure 1 TBS and set aside for the cookie batter. Place the remaining peel in a saucepan and cover with water. Bring to a boil, cook for 2 minutes, then drain. Add 1/2 cup sugar and 1/2 cup water to the orange peel and bring to a boil, stirring frequently. Boil for 5 minutes, then drain, reserving the orange syrup for another use. Sprinkle 2 TBS of sugar on a plate or other flat surface, and transfer the candied peel to the sugar. Sprinkle another 2 TBS of sugar on top of the peel. Let dry for 20 minutes, then roughly chop enough candied peel to measure 2 TBS.
Preheat the oven to 350°F. Line two baking sheets with aluminum foil and spray generously with cooking spray (this is very important, as cookies will stick to aluminum foil if not prepared properly. You can also use silpat mats but you will need to let cool for longer before removing the cookies).
In a medium saucepan, combine cream, remaining 1/2 cup sugar, brown sugar, and butter. Bring to a simmer, stirring constantly, then add the 1 TBS of reserved un-candied orange peel, the 2 TBS of candied orange peel, the toasted almond, crystallized ginger, and flour. Bring to a boil, stirring constantly, then remove from the heat.
Use a tablespoon to scoop the warm batter onto the prepared pans, spacing cookies 3 inches apart as they will spread a lot. You can expect to fit about 6-8 cookies per pan. Place pans in the oven and bake until edges begin to crisp, about 10-12 minutes. Slide foil off sheets and cool cookies on foil, then carefully peel the cookies from the foil. Repeat until you have used all the batter.
Place the chocolate in a microwave-safe bowl and melt on low power, stopping to stir every 20 seconds, until the chocolate is runny. Do not overheat or chocolate will seize and you will need to start over. Use a spoon to drizzle the chocolate on top of the cooled florentines. Let chocolate harden then transfer cookies to fridge for storage.

2 December 14, 2015 Beef

Sunday Dinner // Herb-Crusted Roast Beef, Roasted Root Vegetable Salad, Cauliflower and Horseradish Gratin

Friends! It’s my 7th Sunday Dinner post! This is a series I started two-and-a-half years ago to force myself to slow down and make a meal worth savoring every once in a while, the kind of seasonal, made-with-love food that deserves to be enjoyed while sitting at the table, engaging in conversation, and enjoying a nice bottle of wine. It’s something I don’t do as often as I’d like, as indicated by the fact that I only manage to put together one of these posts every 5 or 6 months. But when I do take the time to put together a real, wholesome meal – and to share it here with you – it’s always worth the effort.

This Sunday Dinner – which consists of a Rosemary-and-Sage-Crusted Roast Beef, a cinnamon-and-ginger-spiced Roasted Root Vegetable Salad, and Cauliflower Gratin – is the first (hopefully the first of many) that I’ve made in our new house. Although the kitchen and dining rooms are not yet the cozy, functional spaces we hope they will be one day, we’re making them work for us. And if you want to enjoy a Sunday Roast Beef like this in front of the Patriots game, in the much-cozier living room – I say it still counts.

This meal is not nearly as extravagant as some of my past dinners (I’m looking at you 4-course Valentine’s Day dinner) – there was no dessert, and no special cocktail to go with it. But what it lacks in elegance, it more than makes up for with flavor and ease – it’s the kind of meal that you could easily make and serve at a small family gathering or holiday event without needing to spend 8 hours in the kitchen preparing or 3 hours after dinner cleaning-up.

The star of this meal was the roast beef, cooked to a perfect, juicy pink if I do say so myself. The cut we used was called a “spoon roast,” something we had picked up on sale at Wholefoods on a whim. I did a lot of research on how to properly cook a low fat cut of meat like this, and found that the consensus was to dress it simply, sear it off, then roast it at a very low temperature until medium rare. As I was prepping the roast, Trevor told me that the new thing in food science is to sear beef after it’s been cooked, and since I trust him, that’s what we did – and it came out really beautifully. Served alongside the two veggie-heavy sides and a nice bottle of wine, it was just the thing for a casual December afternoon at home.

The Menu
Roasted Root Vegetable Salad with Pomegranate (recipe below, inspired by A Change of Appetite)
Herb-Crusted Roast Beef (recipe below)
Cauliflower and Horseradish Gratin (recipe below, adapted from Bon Appetit)

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

March 31, 2014: Fried Halloumi with Spring Veggies and Strawberry-Basil Gastrique; French Gnocchi with Watercress Sauce; Strawberry-Rhubarb Meringue Pots

August 31, 2014: Roasted Garlic, Ricotta, and Maple-Roasted Cherry Tomato Crostini; Eggplant and Pesto Napoleons; Maple Mixed-Berry Pie

February 15, 2015: Blood Orange Mimosa; Endive and Blood Orange Salad; Chanterelle and Chestnut Bisque; Coffee-Crusted Duck Breast with Brandy-Balsamic Sauce; Chocolate Espresso Layer Cake

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

Roasted Root Vegetable Salad with Pomegranate

Adapted loosely from A Change of Appetite. Serves 4.

2 large carrots, peeled and cut into 1/2 inch pieces
1 sweet potato, peeled and cut into 1/2 inch pieces
2 large parsnips, peeled and cut into 1/2 inch pieces
3 TBS olive oil
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cayenne
sea salt and pepper to taste
5 oz. fresh baby spinach
seeds from 1 large pomegranate
2 oz. crumbled feta cheese
2 tsp pomegranate molasses
1 tsp mustard
1/4 c olive oil
juice from 1/2 lemon

Preheat the oven to 375°F. Place the cubed vegetables on a large rimmed baking sheet in an equal layer. In a small bowl, whisk together olive oil, cinnamon, ginger, and cayenne. Drizzle over the vegetables, using a spatula to fully coat them with the spice mixture. Season generously with sea salt and black pepper. Roast until tender, about 20-30 minutes.
To assemble the salads, divide the spinach between 4 plates. Top with a generous helping of the roasted vegetables, pomegranate seeds, and crumbled feta cheese. In a small bowl, whisk together pomegranate molasses, mustard, olive oil, and lemon juice. Season to taste with salt and pepper, then spoon over the salads.

Herb-Crusted Roast Beef

Serves 4-6.

3 TBS minced fresh rosemary leaves
2 TBS minced fresh sage leaves
1 TBS fresh thyme leaves
1 TBS kosher salt
1 tsp black pepper
3 cloves garlic, peeled and minced
1/3 c. + 2 TBS olive oil, divided
One 2 to 3 lb. spoon roast (top sirloin roast)

In a small bowl, whisk together minced rosemary, sage, thyme, salt, black pepper, minced garlic and 1/3 cup olive oil. Use your hands to rub the herb mixture all over the spoon roast. Let the roast sit out at room temperature for about 30 minutes to absorb the flavors of the herbs.
Preheat the oven to 275°F. Place the roast on a roasting rack in a roasting dish. Cook the roast until a meat thermometer inserted into the thickest part of the roast registers 130°F, for a medium rare roast. The cooking time will vary depending on the size of your roast – budget at least 30 minutes per pound, potentially longer. For a 2 pound roast, start checking the temperature after one hour. Once the internal temperature has reached 130°F, remove from the oven and let rest for 10 minutes. After the beef has rested, heat the remaining 1 TBS olive oil in a large skillet over medium heat. Add the beef and sear until browned on all sides, about 2 minutes per side. Remove the beef, let rest for 5 minutes longer, then slice against the grave and serve.

Cauliflower and Horseradish Gratin

Adapted from Bon Appetit. Serves 4-6 as a side.

1/2 a large head of cauliflower, cut into florets (3-4 cups florets)
3 TBS butter, divided
2 TBS flour
1 1/4 c. whole milk
3 TBS horseradish sauce
1/4 tsp ground nutmeg
3 oz. fontina cheese, grated
2 c. fresh breadcrumbs
1 TBS mustard

Preheat the oven to 375°F. Place the cauliflower florets in a microwave and oven proof 1.5 quart casserole dish. Add 2 TBS of water to the bottom of the baking dish and cover loosely with plastic wrap. Microwave until cauliflower is tender, about 3 minutes (check after each minute by poking cauliflower with a fork). Carefully remove plastic wrap and drain water from pan.
In a medium saucepan, melt 2 TBS of the butter. Add the flour and stir to form a thick paste, then cook for 1-2 minutes, until flour smells nutty. Slowly drizzle in the milk, whisking the flour-butter mixture as you do so to incorporate the milk. Once you have added all the milk, continue cooking until sauce has thickened enough to coat the back of a spoon, which should take about 5 minutes. Remove from heat and stir in horseradish sauce, nutmeg, and half of the fontina cheese. Stir until cheese is melted, then pour the sauce over the steamed cauliflower and stir to coat. Sprinkle the rest of the grated cheese on top of the cauliflower.
Heat the remaining 1 TBS of butter in a frying pan. Add the breadcrumbs and toast, stirring frequently, until golden brown, about 5 minutes. Stir in the mustard and sprinkle on top of the cauliflower.
Bake the casserole until crumbs are toasted and cheese is bubbling, about 20 minutes. Serve hot.

2 December 8, 2015 Food

December Fitness Goals // Vegetarian Chili

At the beginning of 2014, I decided that rather than set one overall weight loss goal for the year, which never seems to work, I was going to take things one month at a time, setting a specific health or fitness goal each month of the year, and chronicling them here as I went. In my first post, I wrote about how traveling to Russia, moving, and changing routines had caused my exercise and healthy eating routine to fall by the wayside. Sound familiar? Because it sounds a lot like my last 8 months to me. The monthly goals turned out to be surprisingly effective for me – I stuck with it the whole year, got in way better shape, changed my eating habits for the better, and lost about 10 pounds. In December, I declared victory, and retired the post series. The first few months of 2015 I managed to keep up my focus on healthy living, but as travel and house-shopping and moving became overwhelming, my focus slipped. And now, 2 years later, I’m almost back where I started – not somewhere I want to be. So I’m restarting my monthly fitness goals, at least for now, in the hopes of getting my balance back.

This month, I’ve been focused on yoga. I didn’t set any specific goal for the number of sessions or total minutes that I spent, I’m just treating it as a priority. I’m late to the yoga game – the only real class I ever went to was way too “om” for me, with candles and chanting and a room full of almost 50 overly sweaty people and very little instruction from the teacher. After that, I told people that ballet was my yoga – same idea really, stretching and balance and focusing on teaching your body to achieve new levels of strength and precision. Only, they aren’t the same. As I’ve actually started trying it, I’ve found that yoga is relaxing and meditative where ballet is sharp and driven. I still love ballet, but yoga serves a different purpose for me. I’m not sure if the benefits of yoga for me are more physical or more mental; all I know is that I sleep better when I take the time to practice and that getting a good session in makes my next run a little easier.

My favorite time to do a yoga session is right before bed, after I’ve shut down the first floor, locking the doors and turning out the lights. I retreat to my office, where the low light and warm wood floors make me feel mellow and focused, shut the door, and turn on my (current) favorite yoga app. I’ll admit that I still don’t go to real classes, but part of what I find appealing about yoga at this time in my life is that I can squeeze in 15 or 30 minutes without needing to change my clothes, sign up for a class in advance, or interact with strangers. I can just do it on my own, and the effects are immediate.

Although I haven’t decided yet if I’m bringing the monthly fitness goals series back permanently, in the tradition of last year’s series, I’m sharing a healthy recipe to go along with this month’s goal. This recipe is actually one of the first that I published on this blog, back in 2010. It’s the vegetarian chili that my mom has been making for as long as I can remember, and it’s a recipe I make regularly during the fall and winter. Here’s a link to the first time I published the recipe, but since it’s one of my favorites I thought it deserved fresh photos and a little boost to the top of the page. I love how easy it is to make, and how rich the flavors are – sweet from the raisins and tomatoes, a little bitter from the addition of beer, lots of herbs and spices, crunchy cashews, and of course, tons of shredded cheddar cheese melted on top. It’s all vegetables and beans and spices, but still super flavorful and satisfying – make a big batch and feel good about your dinner all week.

Mom’s Vegetarian Chili

Serves 6

1 T olive oil
3/4 c. chopped celery
3/4 c. chopped onion
3 cloves garlic, minced
1 28 oz. can diced tomatoes
2 cans kidney beans, drained and rinsed
1/2 c. raisins
1 T red wine vinegar
2 tsp chili powder
1 tsp dried parsley
1 tsp salt
1 tsp dried basil
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp allspice
1/4 tsp pepper
1 bay leaf
6 oz. beer
1/2 c. cashews
cheddar cheese, for serving
sliced avocado, for serving

Heat olive oil over medium heat in a large stockpot. Add celery and onion and saute until soft and translucent, about 5 minutes. Add garlic and saute until fragrant, another 2 minutes.
Add tomatoes, beans, raisins, vinegar, bay leaf, and spices. Stir to combine, bring to a boil, reduce heat and simmer, covered, for 1 1/2 hours.
Slowly stir in beer (it will bubble) and cashews. Return to a boil, then reduce heat and simmer, uncovered for 30 minutes.
To serve, remove bay leaf, and spoon chili over rice or cornbread. Top with shredded cheddar cheese and avocado and serve.

0 December 1, 2015 Drink

Winter Stillness // Mulled Spiked Cider with Port and Cranberries

I like this time of year more and more as I get older. I’m not talking about the holiday season. That I’ve always loved, and actually the holidays seem to become a little more stressful and a little less joyful every year – but I’ll save that topic for another day. I’m talking about the time between the holidays, the normal, early winter days.

I typically approach winter with a feeling of dread. January and February are usually so HARD for me – it’s dark, the snow and the cold the past few years have been relentless, my skin gets so dry that I can’t sleep, and my emotions get all out of whack. Last year I tried to combat it with an end of January trip to the USVI, which helped a little, but February, and even March, to be honest, were brutal. Thankfully, we’ll be skipping a solid 6 weeks of that awful deep winter time this year – thanks to my job, it seems I’ve become a snowbird at a young age.

But December is a different story. I vividly remember walking home from work one night in mid-December last year – it was cold, but very bright. After I passed through the hubbub of Harvard Square, it suddenly felt deeply quiet, the kind of quiet that is rare in a city. The kind of quiet that I associate with being in the woods, with a soft blanket of snow reflecting the moon into the night. The moon was full, the trees, stripped of their leaves, left stark echos against the blue-black sky. And I realized, all at once, that I love that quiet, that stillness. It’s a stillness that only comes with true cold, with the earth settling into sleep. So there is a part of winter that I love, and it felt significant to me to recognize this, to embrace something I was dreading.

These past few weeks I’ve been experiencing the same thing – a feeling of calm on cold, moonlit evenings, and on brisk, crisply sunny mornings. Enjoying the quiet as I wait for the bus in the early morning light, watching my breath form puffy clouds in front of me. It’s a nice counterpoint to the chaotic joy of the holidays.

As you may recall, another reason I can get behind winter is warm cocktails. Over the years I’ve posted a number of my favorite recipes here, like this Burnt Sugar Hot Buttered Rum and this Nutella Melt. Last year I did a little round-up of all my favorite winter cocktails… which it seems I might have to update soon. My first contribution to that list for this season is this Mulled Spiked Cider with Port and Cranberries, which also has a little red wine, apples, and clementines. Like many of my favorite drinks, it’s inspired by Maria and Tara‘s genius book Winter Cocktails, which pretty much becomes a fixture in my kitchen at this time of year. This warm, sweet, boozy drink was the perfect thing to warm us up over the lazy long weekend… and the leftovers are just the thing to look forward to coming home to after a stressful weekday.

Mulled Spiked Cider with Port and Cranberries

Inspired by Winter Cocktails. Serves 4-6.

2 whole cinnamon stick
2 whole star anise
10 whole cloves
3 c. apple cider
2 clementines, scrubbed and cut into thin slices
1/2 c. fresh cranberries
1 apple, cored, peeled and cut into 1/4 inch cubes
1/4 c. white sugar
2 c. red wine
3/4 c. tawny port
brandy or Bourbon to taste, optional

Add the cinnamon, star anise, and cloves to a large saucepan or dutch oven and toast over medium heat until fragrant, about 1 minute. Add the apple cider, clementines, cranberries, apple, and sugar and gently simmer until fruit is soft, about 10 minutes. Add the red wine and port and continue heating just until the drink begins to steam, then remove from the heat and cover to keep warm. Ladle into mugs to serve, removing any cloves that you see as you do so. Adding a splash of brandy or Bourbon to each if you like your drinks a little stronger!

5 November 20, 2015 Beef

Beef, Mushroom, and Ale Pot Pie with Greek Gods Yogurt

I can’t believe how quickly this month is slipping by. I had been hoping to get a few more blog posts published in the past few weeks, but find myself too preoccupied / overwhelmed by the combination of preparing for our short-term move to Hong Kong in January, trying to get the basics of a wedding planned before we leave, continuing to slowly renovate the house (although the burden of this one has primarily fallen on Trevor), and the general busy-ness that comes with the holidays every year. All of the things going on in our lives right now are good – they’re so good! – but they’re also big things, things that might be stressful at times on their own, and are definitely a little stressful taken all at once. Still, despite the stress, I’m enjoying having this season at home, and I’ve been making a point of taking the little extra time I do have to savor the loveliness of fall – whether it’s a quick afternoon walk on those last few warm, golden days of the year; a cup of hot chocolate as a break from work; or a savory pot pie like this one on a chilly Friday night.

Last month, Greek Gods Yogurt reached out to me about working with them to develop a pie recipe featuring one of their thick, tangy Greek yogurts. I can safely say that pie is one of my favorite food groups, so I was quick to agree to the collaboration. I love savory pies, especially after all the incredible ones I had in Russian (this rabbit and mushroom pie is one of my all-time favorites), so I decided to go a savory route with this recipe. This pot pie is filled with thick-cut chunks of beef, saucy mushrooms, pancetta, and tender potatoes. The sauce is a mixture of beef stock, dark ale, and a few heaping spoonfuls of Greek yogurt. The yogurt adds an incredible richness and tanginess to the savory filling, elevating the hearty flavors just a touch and giving each bite a smooth and creamy mouthfeel. I was really pleased with the way this recipe turned out – it’s another one that I left in the fridge to keep Trevor fed while I was in Hong Kong, but I was seriously disappointed that I only had a chance to have one serving. I guess that just means I’ll have to make it again sooner rather than later.

I used Greek Gods’ plain variety for the pie recipe, but I also had the opportunity to try a number of their other flavors. My favorite was definitely the Honey Salted Caramel, which was great on its own or with granola for breakfast, but was particularly delicious served on top of the Salted Caramel Apple Cake I made last month to celebrate our engagement. Greek Gods Yogurt is sharing a number of other delicious-looking pie recipes, sweet and savory, over on their Facebook page – head on over if you’re looking for pie inspiration for next week.

Disclaimer: This post is sponsored by Greek Gods Yogurt. All opinions are honest and my own.

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

Beef, Mushroom, and Ale Pot Pie

Serves 6.

2 TBS olive oil, divided
4 oz. pancetta, cut into 1/4 inch cubes
1 medium onion, peeled and diced
10 crimini mushrooms, quartered
sea salt and pepper to taste
1 tsp fresh thyme leaves
2 lbs chuck roast, cut into bite-sized cubes
1 TBS flour
1 c. dark ale
1 c. beef stock
1 TBS worcestershire sauce
1 TBS soy sauce
1 TBS mustard
2 medium Yukon Gold potatoes, cut into 1/2 inch cubes
1/2 c. Greek Gods Yogurt plain Greek yogurt
1 recipe kulebyaka dough, using yogurt in place of sour cream (another pie dough or puff pastry will work equally well for the crust)

Preheat the oven to 350°F. Heat 1 TBS of the olive oil in a large dutch oven or cast-iron casserole over medium heat. Add the pancetta and saute, stirring frequently, until crisped all over, about 3-5 minutes. Add the onion, mushrooms, and thyme and saute until golden brown and reduced in volume by half. Season to taste with salt, then transfer to a bowl.
Add the remaining 1 TBS of olive oil to the dutch oven and add the beef cubes to the pan. Brown the beef on all sides, which should take about 5 minutes. Add the flour to the beef and stir to coat. Add the mushrooms and pancetta back to the beef, along with the ale, beef stock, worcestershire, soy, and mustard. Stir to combine everything, then place the lid on the dutch oven and transfer to the oven. Roast, covered, for 1 hour. After an hour, remove the lid, add the chopped potatoes, and continue roasting, uncovered, until beef and potatoes are tender and sauce is reduced, about another 45 minutes.
At this stage, remove the dutch oven from the oven and stir the Greek yogurt into the filling. Roll out your prepared pie crust or puff pastry and place on top of the pot pie, carefully covering the edges of the dutch oven (don’t touch the hot pan!). Return to the oven and bake until the crust is golden brown, about 20-30 minutes longer. Let cool slightly before cutting and serving.