Roasted Sweet Potatoes with Black Beans
Recipe Short: 5 Minute (Raspberry Chocolate) Cheesecake
Srsly. Just five minutes to throw together this incredibly rich and beautiful dessert. No baking, no chilling, just fix, mix and eat.
5 Minute Cheesecake
Makes two servings
1/2 cup of mascarpone cheese (no need to let it soften)
1 tablespoon of powdered sugar
Vanilla extract
Half a bar of good quality dark chocolate
Assorted berries
1. In a mixing bowl, smush together mascarpone, sugar and vanilla.
2. Divide cheese mixture into individual dishes or ramekins, spreading it into a cup-like shape.
3. Chop chocolate into thin shards. Drop into the cheese cup, and add berries to finish it off.
Savory Watermelon Salad
Summer fruits shine so brightly, they deserve to take the main stage. To not be dismissed as sweets or snacks. To be eaten at every possible opportunity, because before you know it, we’ll be back to cold storage apples.
Peaches have made the successful transition, just pair a Georgia beauty with tomatoes, goat cheese, or caramelized onions. But that other southern summer hallmark, the watermelon, is a bit more unexpected. Last summer, we put it to the grill. Now, salty cheese balances the delicate sweetness.
Savory Watermelon Salad
Half a watermelon
2 ounces of crumbled feta
Handful of mint or basil (or herb of choice)
1. Chunk the watermelon. Silver the mint or basil.
2. Mix. Serve!
Variations on the theme:
- Drizzle with olive oil (not necessary, but adds a nice flavor)
- Add carmelized onions & sauteed garlic
- Add green onions
- Add chunks of tomato
Strawberry Rhubarb Crumble
I have never eaten rhubarb, nor had the slightest interest in it until now. Rhubarb has become an incredibly trendy ingredient, popping up in everything from cocktails to desserts to hipster creations. My ignorance of this weed stems from Papa Anderson.
Nearly 40 years ago, Papa Anderson took a one man stand on rhubarb in my grandma’s kitchen, and lost in a valiant struggle. He hated rhubarb, refused to clean his plate and was sentenced to sit at the table until it was gone. He thought he could wait out Grandma Ginny until she gave up on him. He underestimated her patience however, and Grandma ended her problems by dumping the dish of rhubarb on his head. Needless to say, rhubarb never made an appearance in our household growing up and Papa Anderson blames his hairstyle on the incident.
I finally mustered up enough curiosity to buy a bunch of it at Whole Foods, and then set to finding a recipe. I had gone strawberry picking the weekend before, so it was easy to see where this was going. I’ve made this crumble three times in the last 2 months- the preliminary try, once at a lake weekend for friends, and once for my visiting parents. Even Papa Anderson loved it- I think we might be past the PTSD-Rhubarb.
Strawberry Rhubarb Crumble Adapted from Smitten KitchenFor the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons turbinado sugar, or more regular sugar
Zest of one lemon
1 stick unsalted butter, melted
For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch
Pinch of salt
1. Heat oven to 375°F.
2. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
3. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in an oval baking dish, 9-inch deep-dish pie plate or 8-inch square pan.
4. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes. Feel free to place foil underneath the baking dish, or place baking dish on cookie sheet for easy transport.
Sauteed Corn, Tomato and Zucchini
How does recipe creation work? I always wondered that. Its amazing to think of those who write dozens of cookbooks- are they really unique ideas? Improvements on existing recipes or techniques? Re-mixing on old recipes? I took some time to really think out my own way of creating recipes. Which means an incredibly random, low technique way of getting dinner on a plate. It also made me realize that so many times I set out to create something that can never be recreated. What I make is entirely defined by what I have in my fridge or some random craving that makes me stop on my way home. From there my ideas usually come from an ethnic type- Mexican, Italian and Thai/Indian being the most popular, then inspiration from restaurants/blogs/magazines.
For this dinner, I wanted something with corn and lime- classic Mexican flavors. I had a red onion and jalapeno from the market, which added to those flavors. Tomatoes and corn are a classic pair, and we’re right in the middle of the season. Lime and chili powder are naturals together, and the smoked paprika was mostly a whim. The zucchini was just extra filler, more ‘health’ if you will. A little broiled salmon later, and dinner is done.
Sauteed Corn, Tomato and Zucchini
Serves 1
1/2 jalapeno pepper, minced
1/2 red onion, chopped
2 ears of corn, cut off cob
1 small zucchini, chopped
Handful cherry tomatoes, sliced in half
1/4 tsp smoked paprika
1/4 tsp chili powder
Lime juice
1. Heat a few tablespoons of olive oil over medium heat until hot.
2. Add red onion and jalapeno, cook over medium heat until softened, about 2-3 minutes.
3. Add zucchini, cook stirring occasionally until halfway cooked, about 2 minutes.
4. Add corn and cook for about 1 minute to slightly brown.
5. Add tomatoes and spices, cook for another minutes until fragrant. Sprinkle lime juice, salt and pepper to taste.
Farmer’s Market Bounty. Or Booty.
Atlanta has some incredible farmer’s markets. They have been steadily increasing in size, locations, dates, produce offered and crowds. The first time I hit the Peachtree Road Farmer’s Market this year, the crowds were at least double what they were last year. At first I wanted to complain about having to fight for blueberries, but I’m so proud of Atlantans trying to support their local farmers, butchers and cheesemakers, that I have no argument.
Here’s what I picked up today at the Peachtree Road Farmer’s Market: cucumber, jalapenos, peppers, eggplant, heirloom cherry tomatoes, zucchini squash blossoms, blackberry tupelo honey, ginger vanilla peach jam, and Holeman & Finch multigrain baguette. Let me tell you, baguette/salted butter/ginger vanilla with The Black Keys playing makes for a great second breakfast.
I regularly hit a farmer’s market once a week. Here are my favorites:
- Grant Park, Sundays 9:30 am to 1:30 pm
- Decatur Farmer’s Market, Saturdays 9 am to 1 pm and Wednesdays 4 pm to 7 pm
Chive Blossoms and Cream Biscuits
Hello Spring. Glad to see you’ve sprung up all over my favorite little plant. This guy has survived three long season of neglect and blistering Georgia sun. How does it reward me? A gorgeous display of fuzz ball blossoms. I’ll take it.
Not only are the easy on the eyes, these are supremely edible flowers. This spring delicacy adds a signature onion-y chive flavor when sprinkled on salads, into scrambled eggs or mixed into butter or goat cheese for a spread. Just soak in water to dislodge any critters and break the bunches apart. Just don’t subject them to heat, lest you want melty purple goo stuck everywhere.
Speaking of chives, put the green bits (Note: don’t actually use the stalks the chive flowers grow on, they are a seriously woody) into a biscuit. No, not a fussy biscuit where the butter must be frozen, grated and waited upon. Opt for cream instead and you’ll have fresh, flaky layers in 15 minutes. Bonus: no need to use a round biscuit cutter if you’ve got no one to impress (or maybe just prefer square biscuits, no judgement).
Parmesan and Chive Cream Biscuits
Adapted from The Kitchn’s Home Hacks
2 cups all purpose flour
2 1/2 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup grated parmesan cheese
1-2 tablespoons chives
1 1/2 cups heavy cream
1. Place a layer of parchment paper across the bottom and up 2 sides of an 8″x8″ pan. Preheat oven to 425°F degrees.
2. In a medium bowl, mix together dry ingredients, cheese and chives, and stir with a whisk to combine.
3. Stir in cream. Dump dough onto a floured work surface and knead briefly (30 seconds) until it comes together.
4. Shape dough into a long 1/2 inch thick rectangle and start slicing it into rows, then individual biscuits. Transfer biscuit squares to parchmented pan.
5. Place in oven on middle rack for 15-18 minutes until golden.
Make ahead: proceed all the way through step 4 and flash freeze the uncooked dough in individual square. Store in an airtight container in the freezer until ready to bake. Place frozen sqaures on a parchmented pan straight into the 425°F degree oven, but give them and extra 5 minutes.
Brownie points: serve with a caramelized onion and asparagus fritatta, sprinkled with chive blossoms:
Look Ma, We’re in the New York Times!
Well, would you look at that. The New York Times done gone featured the little butter tutorial Kate and I whirred up. If there is anything to be nationally recognized for, might as well be mastery of butter.
Apple Cider Doughnuts
Childhood flash back to fall in the Northeast. Crisp air, beautiful trees, hayrides, woodsmoke and apple cider doughnuts. I vividly remember taking a field trip to an apple orchard as a tiny gourmand; where my class spent the afternoon running around the rows, watching how they pressed apple cider and eating doughnuts. Made with an apple cider reduction, these doughnuts have a subtle sweetness and plenty of fall spice.
Unfortunately, doughnuts are fried. This was the first time I’ve fried anything, and probably the last. When I had to run out for a second bottle of oil, my heart and my house sank into a McDonald’s greasy French fry stupor. But now I can say I’ve done it, and to me, doughnuts are totally worth it. Invite over a houseful of
Apple Cider Doughnuts
Adapted from Smitten Kitchen
Makes 18 doughnuts + 18 doughnut holes (suggested yield for a 3-inch cutter; my larger one yielded fewer)
1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Vegetable oil for frying
Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon combined)
1. Reduce cider: In a saucepan over medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.
2. In a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
3. Using an electric mixer on medium speed beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally.
4. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
5. Line two baking sheets with parchment paper to prevent sticking, and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes.
6. Pull the dough out of the freezer. Using a 3-inch doughnut cutter — or a 3 inch round cutter for the outer shape and a 1-inch round cutter for the hole- I used a cup and a cap from a bottle, cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes.
7. Add enough oil in a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F*. Have ready a plate lined with several thicknesses of paper towels.
8. Fry and top the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Toss the doughnuts in a paper bag with the cinnamon sugar mixture and serve immediately.
