…to my staple in life, bread.
Because very few things are better than sliced bread. That’s why the saying exists, right?
February 11, 2011
A Sweet Surprise
My mother can read my future thoughts. How else can I explain the fact that the day after I wrote about having an uncharacteristic craving for a box of chocolates, these show up on my doorstep? She ordered them the week before. See, moms really do know best.
I know Valentine’s Day is kind of the box-of-chocolate holiday, but because of my apathetic opinion of chocolate, I don’t usually receive any. I’m really glad I did this year. I’m also really glad they were from Vosges Haut-Chocolat, a Chicago-based chocolatier. Check out these flavors for the exotic truffle collection.
The chocolates came with instructions on how to eat a truffle. Fun fact: I once gave a 45 minute presentation on how to eat chocolate for one of my classes in high school, complete with a taste testing demonstration. Chocolate is serious business and clearly worthy of academic study.
I know some people don’t like Valentine’s Day (“it’s a manufactured Hallmark holiday”), but I don’t see what’s wrong with a special day devoted to showing people how much you love them. Especially when that love comes in the form of chocolate when you really need some.
What’s your favorite chocolate company?
December 30, 2010
Suggestive Life Guidelines for 2011
Eating Up looks a little different! With the help of my graphic designer-in-training sister, I redesigned the blog, and I am thrilled with the results. Hope you like it too! I thought it was an appropriate time to do it, seeing as tomorrow is New Year’s Eve and a lot of people are making plans for fresh starts and whatnot.
I actually love New Year’s Eve. I don’t even do anything particularly fun for it usually, and a lot of years I haven’t even stayed up until midnight to watch the ball drop on TV. (That confession won’t surprise my friends.) Still, I love welcoming a new year and wondering what it will have in store for me. And while I love the unknown, I also appreciate “suggestive life guidelines” too. That’s what I’m calling my resolutions this year. It puts less pressure on me.
Suggestive Life Guidelines for 2011
1. READ MORE
I’m not gonna say I need to read a book a month or anything specific because hey, life happens, and some months I have more free time than others. Still, I always want to read more. I used to say I don’t read for fun, because I have too much school reading to do as is…but that reason won’t make sense come mid-March when I finish school for good. Feel free to leave some suggestions for me about what I should check out!
2. FLOSS
Why is this so hard for me to do? Sure, I can eat healthy, take my daily vitamins and stay away from too much sugar, but I can’t get myself to take the minute to floss everyday…or once a week. I guess it’s good I don’t have too much of a sweet tooth, but really I should finally make 2011 the year I floss more.
3. GROW THIS BLOG
I don’t like to think of this blog as my baby…it’s just too weird of a metaphor for me. I do like to think of this blog as a tree–a fruit tree specifically since I long for a pear tree–and I want to put in the time and creativity and watch it grow. As a journalism major who loves food and is fascinated by social media, I love what Eating Up adds to my life.
4. RUN A HALF MARATHON
I may regret this public suggestive life guideline. My dad really wants to run a half marathon with me, and I told him I’m game as long as I’m running through a very pretty place. Healdsburg wine country exceeds expectations on that request. This race isn’t until the fall so 1) it gives me plenty of time to train 2) it gives me plenty of time to get distracted by other life things. Wish me luck.
5. FIND A JOB
Okay, so this one isn’t really a suggestive life guideline. It pretty much needs to happen.
What are your New Year’s Eve plans? I’m actually doing something fun this year–a group of my girl friends and I are going to a bar in downtown Chicago!
December 29, 2010
Best Meal of 2010
Talk about a clutch hit. I had to wait until December 26th for the best meal of the year. The good news? It was made in my own home. Which means I can make it again in 2011, and you can too.
Roasted Root Vegetables with Walnut Pesto
Goat Cheese Biscuits (recipe from my friend Katherine)
Ingredients:
2 cups self-rising flour (you can make this by combining 1/2 tsp salt and 1 and 1/2 tsp baking powder per cup of all-purpose flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons (2 ounces) cold unsalted butter (cut it into tablespoons)
4 tablespoons (2 ounces) goat cheese
1 cup (8 ounces) buttermilk
Extra butter to grease pan and top biscuits
Directions:
1. Preheat oven to 425 degrees Fahrenheit and put the skillet or glass baking pan in the oven while you do the directions below.
2. Combine the dry ingredients in a bowl.
3. Cut the cold butter and the goat cheese into the dry mixture.
4. Create a well in the middle to pour in the milk.
5. Pour in the milk.
6. Mix together.
7. Take out the pan and put biscuit size amount of dough on it, drizzle with butter.
8. Bake for 12-14 minutes.
And yes, the best meal of 2010 included dessert. Specifically, chocolate souffles from now closed restaurant Etas-Unis in New York City (RIP). Thank God for recipes to keep foodie greatness alive.
2011, you have a lot to live up to. I’m ready to see what you’ve got.
What was your best meal of 2010?
December 27, 2010
These Are Not Christmas Cookies
These are everyday cookies. They just happened to be made the week leading up to Christmas.
Cream Cheese Meltaways with Lemon Glaze
Chocolate Pumpkin Loaf…made into muffins (I’m aware this is not a cookie.)
Don’t ask why I only chose cookies shaped into balls. Because I really couldn’t tell you.
December 24, 2010
Merry Christmas!
I may look a little different, but my love for Christmas cookies has not changed. Here’s to another year of spending the holidays with the people you love!
December 2, 2010
Thanksgiving Recipes: The Dessert
I added a new page to my header where I consolidated all the recipes I have featured on the blog. I will be adding links whenever I feature new recipes so the list will continue to grow!
Now, back to Thanksgiving dinner for the last post in the series. Rest assured, it has a sweet ending.
I was so conflicted about what to make for Thanksgiving dessert. In my mind, there’s no quintessential dessert for Thanksgiving. Sure, there’s pumpkin and pecan pie, but 1) my grandma was planning to bring her famous pumpkin pie 2) some people prefer apple crisps or chocolate cake to cap off their feast. I wanted something that fit with the rest of the menu and the holiday but was kind of unique…although not too unique because I knew my audience: they appreciate traditional food–especially when it’s time for dessert.
My question of what to make for dessert was answered in the form of an e-mail. I subscribe to Tasting Table Chicago‘s newsletter and receive recipes from them a few times a week. When Chef Michael Richard from the Washington D.C. restaurant Citronelle submitted his recipe for Maple-Parsnip Cake, I knew I no longer needed to look for my show-stopping dessert. I was sold when I read “inspired by carrot cake” since my favorite dessert happens to be just that.
Maple-Parsnip Cake
adapted from Sweet Magic: Easy Recipes for Delectable Desserts by Michel Richard, via Tasting Table
Ingredients:
2 cups almond meal or very finely ground almonds
¾ cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
1 cup pure maple syrup
8 tablespoons (1 stick) unsalted butter, melted
2 large eggs
3 teaspoons freshly grated ginger
6 medium parsnips, peeled and grated (about 2 cups)
½ cup toasted pecans
Directions:
1. Preheat the oven to 350° and position a rack in the center. Butter the bottom of a 9-inch-round cake pan and line it with a round of parchment paper. Butter and flour the parchment paper and sides of the pan.
2. In a large mixing bowl, whisk the almond meal with the flour, baking soda, cinnamon and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the maple syrup, butter and eggs. Beat at medium speed until well combined, about 1 minute, scraping the side of the bowl as needed. Add the reserved dry ingredients a cup at a time, mixing between each addition until just combined. When all of the dry ingredients have been incorporated, stir in the ginger and parsnips.
4. Pour the batter into the prepared pan and scatter the pecans over the top. Bake until a toothpick inserted in the center comes out clean, about 40 to 55 minutes. Transfer to a wire rack and let the cake cool in the pan for 20 minutes before unmolding. Let cool to room temperature, slice and serve.
I was very happy to end my Thanksgiving meal with a piece of this cake, paired with my grandma’s (secret recipe) famous pumpkin pie. It was moist, not too sweet and had that perfect seasonal maple flavor.
What’s next? Christmas dinner. No rest for the weary zealous food blogger.
What is your favorite Thanksgiving dessert?
December 1, 2010
Thanksgiving Recipes: Turkey and Stuffing
Honestly, I wasn’t that excited to make the turkey. My own foodie sister even told me to pass that job to my mother because “it’s not fun.” I knew that I needed to do it myself (with the ever-present watchful eye of my mother as sous chef, of course). Turns out, preparing the turkey wasn’t too difficult and kind of fun. It also was incredibly tasty. I highly recommend this recipe to Thanksgiving host newbies: it comes highly rated and is practically foolproof!
I also give high marks to the stuffing recipe. I loved the fact that it was made with whole wheat bread and festive chestnuts. I was happy to sneak in some whole grains, and no one complained the dish didn’t taste like traditional stuffing. In fact, my friend Josh who doesn’t eat vegetables went back for multiple helpings! I may have snuck some extra nibbles in too. 
Ultimate Roasted Turkey
from Cooking Light
Ingredients:
3/4 cup apple cider
5 tablespoons dark corn syrup, divided
1 (12-pound) fresh or frozen turkey, thawed
1 tablespoon poultry seasoning
1 tablespoon dried rubbed sage
1 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, sliced and divided
2 onions, quartered and divided
2 Golden Delicious apples, cored, quartered, and divided
Directions:
1. Preheat oven to 375°.
2. Combine the cider and 4 tablespoons corn syrup in a small saucepan; bring to a boil. Remove from heat; set aside. *Note: I ended up making two batches of this glaze.
3. Remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Lift the wing tips up and over back; tuck under turkey. Combine poultry seasoning, sage, salt, and pepper. Rub seasoning mixture into skin and body cavity. Place half of the garlic, onion quarters, and apple quarters into the body cavity. Place turkey, breast side up, in a shallow roasting pan coated with cooking spray. Arrange remaining garlic, onion, and apple around turkey in pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 375° for 45 minutes. Baste turkey with cider syrup, and cover with foil. Bake at 375° an additional 2 hours or until meat thermometer registers 165°, basting with cider syrup 4 times at regular intervals. Let stand for 10 minutes. Remove turkey from pan. Place turkey on a platter; keep warm.
Whole Wheat Stuffing with Pancetta, Chestnuts and Parmesan
from Bon Appetit
Ingredients:
1 1-pound loaf rustic whole wheat bread, cut (with crust) into 1/2- to 3/4-inch cubes (about 10 cups)
2 tablespoons (or more) extra-virgin olive oil
4 ounces 1/4-inch-thick slices pancetta (Italian bacon), cut into 1/4-inch cubes
1 7.25- to 7.41-ounce jar whole steamed chestnuts or vacuum-packed roasted chestnuts, broken into 1/2-inch pieces
1 cup chopped shallots (about 4 large)
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
3 cups low-salt chicken broth
2 large eggs
1 cup finely grated Parmesan cheese
Directions:
1. Position rack in center of oven and preheat to 375°F. Toss bread cubes and 2 tablespoons oil in large bowl. Spread in single layer on large rimmed baking sheet. Sprinkle with salt and freshly ground black pepper. Bake until bread cubes are golden and slightly crunchy, stirring occasionally, about 15 minutes. Cool slightly, then return bread cubes to same large bowl.
2. Sauté pancetta in heavy large skillet over medium heat until crisp, adding oil if dry, about 6 minutes. Tilting skillet to allow pan drippings to accumulate at 1 end and using slotted spoon, transfer pancetta to bowl with bread cubes. Add chestnuts and shallots to drippings in skillet; sauté until beginning to brown, about 6 minutes. Add thyme and rosemary; stir 1 minute. Transfer mixture to bowl with bread.
3. Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Boil 3 cups broth in medium saucepan until reduced to 1 1/2 cups, 6 to 8 minutes. Whisk eggs in another large bowl. Mix in cheese. Gradually whisk in broth. Pour broth mixture over chestnut-bread mixture. Sprinkle with black pepper and stir well.
4. Transfer stuffing to prepared baking dish. Cover dish with foil and bake 25 minutes. Remove foil and bake uncovered until top is golden brown and slightly crisp around edges, about 20 minutes longer.
How do you like your turkey prepared? What ingredients do you have to have in your stuffing?
November 29, 2010
Thanksgiving Recipes: The Sides
In my opinion, some of these sides almost stole the show. Does that make them good or bad sides? Are they supposed to be playing supporting roles? Honestly, I’m not too worried about figuring out the answer to that question.
Goat Cheese Stuffed Pears
from Live Laugh Eat–>Click to find the recipe on Allie’s blog!
Parsley Smashed New Potatoes
from EatingWell
Ingredients:
2 pounds new or baby red potatoes, (1- to 2-inch diameter), large ones quartered
2/3 cup low-fat plain yogurt
2 scallions, cut in half lengthwise and finely chopped
1/4 cup finely chopped fresh parsley
2 tablespoons butter, softened
3/4 teaspoon salt
White or freshly ground black pepper, to taste
Directions:
1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn’t boil dry. Add more boiling water as needed.)
2. Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl.
3. Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.
Roasted Root Vegetables with Walnut Pesto
from Cooking Light
Ingredients:
Vegetables:
3 cups (1-inch-thick) slices carrot (about 1 pound)
3 cups (1-inch-thick) slices parsnip (about 1 pound)
3 cups (1-inch) cubed peeled turnip
3 cups trimmed halved Brussels sprouts (about 1 pound)
2 shallots, peeled and quartered
1 large onion, cut into 8 wedges
Cooking spray
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pesto:
2 cups basil leaves
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano
1/4 cup coarsely chopped walnuts, toasted
4 teaspoons extravirgin olive oil
2 tablespoons water
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 garlic clove, peeled
Directions:
1. Preheat oven to 425°.
2. To prepare vegetables, place first 6 ingredients in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat vegetable mixture with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss. Bake at 425° for 1 hour or until browned. Transfer vegetable mixture to a large bowl.
3. To prepare pesto, combine basil leaves and remaining ingredients in a food processor; process until smooth, scraping sides. Spoon basil mixture over vegetable mixture, and toss to coat.
Sweet Potato Biscuits
The biscuits were my least favorite side and the only recipe I can’t share because it came from a cookbook. These made me grateful for the Internet’s user reviews that make awesome screening devices for recipes.
What’s your favorite Thanksgiving side?
November 28, 2010
Thanksgiving Recipes: The Appetizers
My Thanksgiving was a dream. It was the first time I was in charge of making the entire meal, and it ended up being completely stress free. Seriously, I normally mess up at least once whenever I’m just making dinner for my family. I’m still shocked everything went so smoothly and already a little bit concerned about how I’m gonna top myself the next time I volunteer to do something like this…but I’m getting ahead of myself.
Let’s start at the beginning: the appetizers.
Sidenote: my dad joked that almost all of my dishes on Thursday had nuts in them. It actually was a pretty true statement.
Sweet and Spicy Nuts
from Real Simple
Ingredients:
1 large egg white
1/4 cup packed brown sugar
2 teaspoons paprika
1/4 teaspoon cayenne pepper
2 cups lightly salted roasted mixed nuts (an 11.5-ounce can)
Directions:
1. Heat oven to 350° F. In a medium bowl, whisk together the egg white, sugar, paprika, and cayenne. Add the nuts and toss to coat.
2. Bake on a parchment-lined baking sheet until the coating is set, 12 to 15 minutes. Let cool on the baking sheet.
Brie En Croute
from Paula Deen
Ingredients:
1 sheet frozen puff pastry, pre-packaged
1 tablespoon unsalted butter
1/2 cup walnuts
1/8 teaspoon ground cinnamon
1 (8-ounce) wheel Brie
1/4 cup brown sugar
1 egg, beaten
Crackers, for serving
Directions:
1. Preheat oven to 375 degrees F.
2. Defrost puff pastry for approximately 15 to 20 minutes and unfold.
3. In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
4. Serve with crackers.
How do you know when you picked good appetizers to prepare and serve? When your grandmother asks you for the recipes.
What is your favorite Thanksgiving appetizer?
