by Krista | Sep 2, 2010 | Plucky Thursday
With the arrival of September I’m delighting in all things autumnish. Yes, I’m still basking in gloriously hot sunshine during the day, but I confess I’m enjoying the cooler nights where I get to wear sweaters and tucked quilts around me while I read or watch movies.
I’m excited today because The Travel Belles are featuring an article I wrote on Bled Castle in Slovenia. 🙂 I’d love it if you’d pop over and take a look and leave a comment to let us know what you think. 🙂 Click here to visit this gorgeous castle.
This morning I got up bright and early so I could take my walk and still have time to pick some blackberries before work. I have grand plans for a Blackberry Nectarine Galette to feast on this weekend. 🙂
This cooler weather has really put me in a baking mood, and my favorite thing right now is Spiced Maple Shortbread. Tender, buttery, not-too-sweet with all sorts of lovely Christmasy smells wafting through the house as they bake, these simple little cookies are so divine with a cup of strong black tea or sweet orange tea.
What does Autumn put you in the mood for?
Spiced Maple Whole Grain Shortbread
Ingredients:
2 cups whole grain pastry or all purpose flour
1/2 cup butter, melted
1 tsp maple extract
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
3 Tbsp granulated sugar
Directions:
- Preheat oven to 350 degrees F.
- Add maple extract to melted butter and stir.
- Mix dry ingredients and stir in butter.
- Press into a square 1/2 inch thick.
- Cut into squares and bake for 20 minutes.
by Krista | Sep 1, 2010 | Compatriot Wednesday
We could feel Autumn in the air this week as we bundled into sweaters and sweatshirts and gathered around the campfire for cooking group. It was warm and toasty there, and soon everyone was talking and laughing as we sipped beers and nibbled on Jon’s zesty crab dip he made from crabs he caught himself.
Our theme was anything that could be cooked on a stick and we had quite the splendid assortment of offerings.
Mike brought plump bratwursts that sizzled and popped as we cooked them.
Cameron and Robin made skewers of spicy potatoes, onions and zucchini.
Jon cooked up his freshly caught fish with citrus and spices and asparagus, but I didn’t get a picture before we devoured it.
I made Bannock from a recipe given to my parents by Cree Indian friends. Bannock is a soft, simple dough that you can cook in a cast iron skillet or wrap around roasting sticks and cook over a fire. We chose the stick route, holding the dough over the hot coals as it rose and browned beautifully. Then we broke them open and slathered them with butter and various jams. Mmm, mmm, good.
We ended our fireside feasting with Kat’s delectable roasted apples filled with brown sugar, dusted with cinnamon and nutmeg and orange zest, and finished off with a drizzle of Cointreau. Delish!
What is your favorite food to cook on a stick?
Krista’s Bannock (regular and gluten-free)
(Serves 8-10)
Ingredients:
4 c. flour (I used 3 cups whole grain, 1 cup all-purpose for one batch and all-purpose gluten-free flour for the other)
8 tsp.baking powder
2 tsp salt
1/3 to 1/2 c. chilled butter, grated (or lard or shortening)
1 c. milk or warm water, more if necessary.
Directions:
- Preheat oven to 450 F or build campfire.
- Sift together flour, baking powder and salt.
- Cut in butter (or lard or shortening).
- Stir in milk/water and knead into soft dough.
- Wrap in plastic wrap and chill until ready to use.
- Pat into greased cast iron pan and bake 15-20 minutes.
- OR wrap 1/2 cup dough around end of stick and bake over hot coals 20-30 minutes until done.
Kat’s Roasted Apples with Cointreau
(Serves 12)
Ingredients:
6 Granny Smith apples, washed, halved and cored
brown sugar
cinnamon
nutmeg
cloves
fresh orange zest
Cointreau
Directions:
- Build campfire and place grate on top.
- Fill apple cavities with brown sugar and sprinkle with spices and orange zest.
- Skewer apples and place on grill over fire. Roast about 20-30 minutes until apple juices are dripping into fire.
- Just before serving drizzle with Cointreau.
by Krista | Aug 31, 2010 | Gulliver Tuesday
I love breakfast in Paris, especially in the Autumn when leaves are skittering across the pavement and everyone is sporting elegant scarves and fabulous boots. I like sitting in a cafe or coffee shop by a large window, watching the world go by as I sip and nibble my way through breakfast.
Parisian food is justly famous for its quality, taste, diversity, and, alas, price. But there are ways to eat well in Paris without breaking the bank.
There is something comforting in a morning ritual of espresso and warm croissants, especially dark chocolate-filled ones. It’s even nicer when shared with a brother who happens to be living in Paris. Ryan had to work during the day, so we always made sure to get up early enough to have breakfast together before he dashed off to slave away and I meandered through the streets of Paris trying not to get too lost before meeting up with him for dinner.
Here are my top three favorite Paris breakfasts, all for about $5 US.
Breakfast #1 – two warm croissants and an espresso. I like to eat one croissant with my coffee and save the other to nibble on whilst sitting on a park bench in a pretty park somewhere. Cost: Approximately 4 Euro/$5 US.
Breakfast #2 – quiche and real hot chocolate. I found a shop right across the square from where my brother was living run by a grouchy fellow who grudgingly gave me a smile when I beamed at him each morning. 🙂 It had wooden stools pulled up next to the window where I could people watch to my hearts content, and the best hot chocolate I’ve ever had in my life. Cost: Approximately 4.5o Euro/$5.50 US.
Breakfast #3: crepe filled with Nutella. I love the little crepe stands sprinkled throughout Paris. A bustling chap heating up crepes, slathering them with lavish amounts of Nutella and folding them just so for you to eat as you walk through the city. Bliss. Cost: Approximately 4-5 Euro/$5-6 US.
Which one is your favorite?
This is my contribution to Wanderfood Wednesday. Click here to discover more foods from around the world.
by Krista | Aug 30, 2010 | Bootstrap Monday
Good morning, dear ones! I’m writing to you tucked up under a quilt with a heating pad to keep me warm. Autumn has truly arrived in Washington and it’s sunshiny, beautiful and cold!!
Saturday morning I awoke to my green grass carpeted with crunchy russet leaves and today a cold wind tossed them about in a mad, whirling dance across the lawn. I loved it!
It was so gorgeous out this weekend that even spending hours in my parent’s garage sorting through boxes was a pleasure. I opened the garage door and let the breezes and sunshine in and I got HEAPS done!! I sorted through absolutely everything and it feels so good. 🙂
Such weather always puts me in the mood for cozy, comforting things like steaming Darjeeling tea, homemade cookies (I’ll share those with you later this week!) and hot breakfasts. My favorite breakfast this weekend resulted from opening my fridge and seeing a carton of eggs and a bowl of leftover kale sauteed with tomatoes and garlic. I thought the two together would make a delicious and healthy breakfast and much to my delight, they paired beautifully. I’d also like to try this with spinach and maybe Swiss chard as well.
What is your favorite thing to pair with eggs?
This is my contribution to Chaya’s Meatless Mondays. Click here to see more delicious meatless dishes.
Fried Eggs on a Nest of Kale
(serves two)
Ingredients:
1 bunch kale, ribs removed, leaves chopped
1/2 can fire roasted, diced tomatoes
3 cloves garlic, sliced
olive oil
salt and pepper
1/4 cup grated Parmesan cheese
2 eggs
Directions:
- Bring pot of salted water to boil, add kale and cook 15-20 minutes until tender. Drain.
- In saucepan heat olive oil and saute tomatoes and garlic 3-5 minutes.
- Add kale and saute another 3-5 minutes.
- Salt and pepper to taste.
- Divide kale between two plates and sprinkle with Parmesan cheese.
- In saucepan fry two eggs and place on top of kale. Serve warm.
by Krista | Aug 27, 2010 | Fabulous Friday
It is such an amazing thing to feel good, really, really good, for the first time in almost two years. I am quite overwhelmed with gratefulness. 🙂
Last weekend I celebrated such things with much jollity, feasting and convivial adventures with my siblings and friends and loved it! But this weekend I’m happily staying home, cozy in my own little apartment, excited to do sorting and organizing, all those big projects that I just couldn’t get to when I was unwell. I can’t wait!!
I don’t know about you, but I love getting decluttered and organized. My fingers are itching to open dusty boxes and mystery bags that have been hibernating in my parent’s garage for entirely too long. Books, dishes, clothes – who knows what is hiding in there!
It won’t be all work, mind you, I have every intention of taking little breaks for grainy millet bread dipped in seasoned olive oil…
…most definitely a linger around the campfire…
…and a few slices of this deliciously decadent Flourless Dark Chocolate Almond Pecan Torte (it’s gluten-free!!). I love this cake because it is rich and flavorful without being too heavy, relying on ground nuts and dark chocolate to provide depth and texture. And for a dessert, it’s pretty darn healthy! No flour, only a little sugar and we’ll just not mention the melted butter holding everything together. 😉
What are your plans for this weekend? Wherever they take you, I wish you a beautiful weekend and will see you first thing Monday morning. 🙂
Dark Chocolate Almond Pecan Torte
Ingredients:
1 cup whole almonds
1/2 cup pecans
8 oz.dark chocolate, chopped
1 cup butter, softened
1/3 cup sugar
6 large eggs, separated.
Directions:
- Preheat oven to 400 degrees F.
- Butter 8″ round springform pan and cover bottom with round piece of buttered wax paper.
- Add nuts to food processor and blend until mixture resembles coarse crumbs.
- Add chocolate pieces and blend until mixture again resembles coarse crumbs.
- Cream butter and sugar until fluffy and light. Add egg yolks one at a time, mixing well with each yolk.
- Stir in nut mixture until well combined.
- In separate bowl, beat egg white until soft peaks form.
- Using spatula gently fold in 1/3 of egg whites into nut mixture. Repeat until all egg whites are mixed in.
- Pour into pan and bake 45 minutes or until inserted toothpick comes out clean.
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