What's For Dinner: Slow Cooker Balsamic Chicken with Roasted Tomatoes


Though in the past I have typically only broken out my slow cooker during the fall and winter months, this summer it has gotten quite the workout! I love how I can just pop ingredients into it and forget about it -- and by the time the dinner hour rolls around, something delicious is ready to be plated. Recently I've been trying to work through our freezer and pantry contents (a much-delayed spring cleaning effort?). From my cleaning efforts, I procured a package of frozen chicken thighs and a can of diced tomatoes. I amped up the tomato flavor with the addition of some slow-roasted tomatoes. The addition of balsamic vinegar and a few dried herbs helps to deepen the flavor. This dish can be served as-is, or over your favorite pasta. (I served my portion over linguine.)

Slow Cooker Balsamic Chicken with Roasted Tomatoes (printer-friendly version)
makes 3-4 servings

1 28-ounce can no-salt-added organic diced tomatoes
1-pound boneless, skinless frozen organic chicken thighs
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup roasted thyme cherry tomatoes (see below for recipe)

1. Add the diced tomatoes to the bottom of a 2-quart slow cooker bowl. Top with the frozen chicken thighs.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, sea salt, black pepper, dried basil, and dried oregano. Pour the mixture over top the chicken. Top with the roasted tomatoes.
3. Cover the slow cooker bowl with the lid and cook on low for 4-6 hours, or until a thermometer inserted into the chicken reads 165 degrees. Serve plain or over top your favorite pasta.



Thyme Slow-Roasted Cherry Tomatoes (printer-friendly version)
makes about one cup

1 pint cherry tomatoes, halved
1-2 teaspoons olive oil
dash Maldon sea salt flakes
dash freshly ground black pepper
1 teaspoon fresh thyme leaves

1. Preheat the oven to 375 degrees.
2. Place the halved tomatoes cut-side-up in a glass baking dish. Add in olive oil, sea salt, black pepper, and fresh thyme leaves. Gently shake the dish to evenly coat the tomatoes in the herb mixture. Re-flip any tomatoes so that they are all cut-side up.
3. Roast the tomatoes in the oven until they are slightly shriveled, about 60-75 minutes.
4. Let cool before using. Store any leftover tomatoes in an airtight container in the fridge. If you do not plan to use them immediately, add olive oil into the container until the tomatoes are just covered.
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What's On the Side: Pan-Roasted Smashed Potatoes


Alright, confession time. I completely intended to replicate Giada's fried smashed potato recipe (linked below). However, when it came time to smash the potatoes, rather than ending up with perfectly round, but-still-mostly-together potato discs, I ended up with bits of potato flying hither and thither. Perhaps I underestimated my potato-smashing strength? Whatever the case, even after trying to smoosh them back into shape in the frying pan, flipping them over just revealed what a terrible mess that I had made.

In a moment of frustration I kind of angrily stabbed at the potatoes with my spatula, and voila! Pan-roasted smashed potatoes were born. I tweaked the "dressing" recipe a bit, adding in some more herbs and a little bit of Dijon mustard to give it a more substantial feel. The lemon-herb combination, made just a tad zesty with the Dijon mustard, really helps to make these smashed potatoes that much more interesting (and tasty). Lesson learned: sometimes smashing things to smithereens is the right answer. Well, in some cases, anyway.

Pan-Roasted Smashed Potatoes (printer-friendly version)
makes 4-6 servings

Potatoes:
6 medium-sized Yukon gold or red potatoes
1 tablespoon olive oil
3 cloves garlic, peeled and smashed

Vinaigrette:
1 tablespoon olive oil
juice from one lemon
zest from one lemon
1/2 teaspoon (heaping) chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary
1 teaspoon Dijon mustard
kosher salt and freshly ground black pepper

1. Bring a large pot of lightly salted water to a boil. Add the potatoes, and reduce the heat to medium or medium-low. Let the potatoes simmer until they are fork tender, 20-25 minutes.
2. While the potatoes are cooking, put together the vinaigrette. Add the olive oil, lemon juice, lemon zest, thyme, rosemary, Dijon mustard, salt, and pepper to a small bowl. Whisk to combine. Set aside.
3. Once the potatoes have cooked, remove them from the water and let them cool for about five minutes. Once cooled, lightly smash each potato by hand.
4. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the smashed garlic cloves and saute until fragrant and lightly browned, 30-60 seconds. Remove the garlic from the oil and discard. Add in the smashed potatoes and cook until golden brown on the bottom, about 5-7 minutes. Flip each potato and cook until lightly browned on the other side. Use the bottom edge of your spatula to smash the potatoes until they resemble coarsely-mashed potatoes. Cook for an additional 5-7 minutes, or until evenly browned (or the potatoes reach your preferred level of crispiness). Remove the skillet from the heat and stir in the vinaigrette, evenly coating the potatoes. Serve immediately.

Another variation:
Instead of adding the vinaigrette, after smashing the potatoes, stir in 1-2 tablespoons of unsalted butter, then season to taste with salt and pepper.

 (inspired by this Giada De Laurentiis recipe)

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What's For Breakfast: Buttermilk Waffles


D requested waffles for breakfast on Sunday morning, which prompted no complaints from me. Since I had some buttermilk in the fridge leftover from making buttermilk pancakes last weekend, I figured if it works for pancakes, it must work for waffles. I found a Martha Stewart recipe that looked quite simple to follow, and I subbed a few things here and there according to what I had on hand. (I also cut down on the egg and butter amounts to make the waffles just slightly healthier; I think I'm still slightly traumatized from discovering the calorie content of my favorite Belgian waffles served in the cafeteria back in my university days.) These waffles have a light cinnamon flavor and taste delicious doused with a generous helping of pure maple syrup.

Buttermilk Waffles (printer-friendly version)
makes six waffles

4 tablespoons unsalted butter, melted, browned, and cooled
2 cups unbleached all-purpose flour
1/4 cup brown sugar
1 teaspoon baking soda
1 1/2 teaspoons aluminum-free baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, separated, room temperature
1 cup low-fat buttermilk, room temperature
1 cup organic skim milk, room temperature
1 teaspoon pure vanilla extract

1. Melt the butter in a small sauce pot over medium-high heat. Continue melting until the foam begins to subside and the crackling slows down. Pour the browned butter into a small bowl (including the brown bits!) and let cool.
2. In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, and salt.
3. In a medium bowl, whisk together the egg yolks, buttermilk, skim milk, and vanilla extract. Carefully stir in the browned butter. It is incredibly important that the butter has cooled to prevent the yolks from cooking in the mixture.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. In a small bowl (or using an electric mixer, which would be less of a workout), beat the egg whites until stiff. Fold the egg whites into the batter with a rubber spatula.
6. Preheat the oven to 200 degrees. Spray a pre-heated waffle iron with cooking spray. Place about 1/2 cup of batter into the center of the iron and bake until the waffle is golden brown, about 5-7 minutes. Place the finished waffles onto a plate in the preheated oven to keep warm. Continue making the waffles until you are out of batter.
7. Serve the waffles with maple syrup, butter, and/or your favorite fruit sauce.

(adapted from this Martha Stewart recipe)
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What's For Dinner: Easy Grilled Chicken Breasts with Barbecue Sauce


We have been using our grill more and more this summer as the days heat up and my interest in turning on our oven goes (way) down. We mainly go for grilled burgers or beer-can chicken (classy!), but I've been intent on cleaning out our freezer of late, so figured it was about time to grill up some chicken breasts. Barbecued chicken sounded like a good idea the other day, and it didn't disappoint. This recipe is really super-simple; just generously season your chicken breasts with salt and pepper, grill, and then just before the chicken is done, brush on your favorite barbecue sauce. My favorite bottled barbecue sauce of late has been American Stockyard Smoky Sweet, as it is quite tasty and its ingredient list is quite similar to the homemade bbq sauce I've made in the past. Happy grilling!

Easy Grilled Chicken Breasts with Barbecue Sauce (printer-friendly version)
makes 3 servings

3 6-ounce boneless, skinless organic chicken breasts
freshly ground black pepper
sea salt
1-2 tablespoons of your favorite barbecue sauce

1. Preheat the grill to medium-high.
2. Generously season both sides of the chicken breasts with salt and pepper.
3. Place the chicken on the grill and cook about 5-10 minutes per side. Continue cooking until a meat thermometer inserted into the thickest part of each chicken breast reads 160 degrees. Right before the chicken is done, brush both sides with barbecue sauce.
4. Serve immediately. 
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What's On the Side: Roasted Green Beans with Garlic


Yeah, this shouldn't come as a shock ... but, I'm still obsessed with fresh summer produce. Right now the markets are bursting with Wisconsin-grown green beans, and per usual, I just can't get enough. Green beans are rather versatile -- you can blanch them, saute them, roast them, grill them ... the options are endless, really. As are the seasonings you can use to add an extra flavor oomph to the beans. For this roasted green bean recipe, I went fairly simple with garlic (sliced thin), herbs de Provence (typically a mix of savory, fennel, basil, thyme, and lavender leaves), salt, and pepper. Roasting at high heat means you have a side ready in just about 10 minutes -- making it a quick and easy dish that pairs well with burgers, barbecued chicken, or any other grilled food on your summertime dinner menu.

Roasted Green Beans with Garlic (printer-friendly version)
makes four servings

1 pound green beans, rinsed and ends trimmed
3 garlic cloves, sliced thinly
1 tablespoon olive oil
1/2 teaspoon herbes de Provence
Maldon sea salt flakes
freshly ground black pepper

1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil or a silpat.
2. In a large bowl, add together the green beans, sliced garlic, olive oil, and herbes de Provence. Toss to combine, evenly coating the green beans in the olive oil. Season with salt and black pepper.
3. Spread the green beans and garlic slices onto the prepped baking sheet. Roast in the oven for 10-12 minutes, or until the green beans are lightly browned.
4. Serve immediately.
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What's For Dinner: Gnocchi with Summer Vegetables


This is the time of year when the local natural foods store and farmers markets are full of fresh local produce, and I just can't get enough of it. I'm working on getting my fill of fresh vegetables and fruits before winter hits and these flavors (aside from what we end up canning) are only a sweet memory. I happened upon a Martha Stewart gnocchi recipe that featured summer vegetables and I knew I would have to give it a try -- particularly since I had just picked up a package of frozen gnocchi on a whim the last time I was at the store. While of course you can make your own gnocchi from scratch to use in this recipe, utilizing frozen gnocchi makes things a wee bit (okay, more like a lot) easier. You can sub in all zucchini or yellow squash, or do one of each, as I did. And make sure you get your hands on the ripest and freshest grape tomatoes possible -- these little jewels really make this dish pop.

Gnocchi with Summer Vegetables (printer-friendly version)
makes four servings

1 tablespoon olive oil
1 zucchini, quartered and slice
1 summer squash, quartered and sliced
2 garlic cloves, minced
coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package frozen gnocchi (I used Rising Moon organic garlic and basil gnocchi)
2 tablespoons grated Parmesan cheese
1 tablespoon unsalted butter
2 teaspoons fresh lemon juice
1/4 cup fresh basil, roughly chopped

1. Add the olive oil to a large skillet and heat over medium-high heat. Add in the zucchini and  squash and saute until the vegetables are slightly tender, about 5-7 minutes. Stir in the garlic and saute until fragrant, about 30 seconds. Season with salt and pepper.
2. Add in the tomatoes and cook for an additional 3-5 minutes, or until the tomatoes have softened.
3. While the tomatoes are cooking, bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions. Reserve about 1 cup of the cooking liquid. Use a slotted spoon to transfer the gnocchi into the skillet. Toss to combine all the ingredients Add in 1/4 - 1/2 cup of the cooking liquid to create a sauce.
4. Remove the skillet from the heat and stir in the Parmesan, butter, and lemon juice. Garnish each serving with chopped basil and serve immediately.

(adapted from this Martha Stewart recipe)

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What's For Dinner: Chicken Mulligatawny Soup


For the past two weeks, D and I have headed down to the Saturday morning Wausau farmers market. I won't lie; part of the allure of hitting up the Wausau market is that we can stop for a Starbucks chai latte on the way there. (Good thing, as we need to get up extra early so that we don't miss all the good produce before the early birds buy it all up.) We've taken to buying fresh meat at the market from one of the farmers we met at the Slow Food Marathon County Field Days event. When we purchase a whole chicken, I try not to let anything go to waste after we roast it. So the carcass is used to make chicken stock, which is then used to make a soup that contains any of the leftover chicken meat.

This time around, I opted to make a mulligatawny soup. This spicy curry soup has a British-Indian origin and roughly translates to "pepper-water" in the Tamil language. The original version was a vegetarian soup with a lentil base; today the soup commonly contains chicken or beef and is thickened with rice. You can opt to cook the rice in the soup (as described in the recipe below), or you could use pre-cooked rice. If you opt to use pre-cooked rice, just stir it in when you add in the chicken meat to reheat it.

This soup is full of flavor but is not overwhelmingly spicy; if you prefer a bit more spice, you could use a hot Madras curry in place of typical curry powder. As this recipe makes at least six servings, you'll be happy to note that the soup tastes even better on day two (and three...).

Chicken Mulligatawny Soup (printer-friendly version)
makes six servings

1 tablespoon canola oil
1 large yellow onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
3 cloves garlic, minced
2 Granny Smith apples, peeled and diced
1 1/2 teaspoons curry powder
1/2 teaspoon vindaloo spice [optional]
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
6 cups low-sodium chicken broth
1/2 cup white basmati rice, uncooked
12 ounces cooked chicken breasts, shredded into bite-size pieces
1 cup lite coconut milk
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons sliced almonds, toasted

1. Heat a large saute pan over medium-high heat. Add the sliced almonds and toast until golden brown, about 2-3 minutes. Stir (or gently shake the pan) occasionally to prevent the almonds from burning. Pour the toasted almonds into a bowl and set aside.
2. Add the oil to a Dutch oven or large-bottomed stock pot and set the heat to medium-high. Add the diced onion, celery, carrots, and minced garlic. Saute until softened, about 5-7 minutes. Add in the diced applies, curry powder, vindaloo spice (if using), cumin, coriander, and ginger. Cook until the apples are softened, about 2 minutes.
3. Stir in the chicken broth and rice and bring to a boil. Once the soup begins to boil, reduce the heat to medium or medium-low and let the soup simmer for 10-12 minutes.
4. Stir in the shredded chicken and cook until heated through, about 5 minutes. Remove the soup from the heat and stir in the coconut milk, lemon juice, salt, and pepper.
5. Garnish each bowl of soup with the toasted almonds before serving.

 (adapted from this Eating Well recipe)



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What's For Dessert: S'mores Chocolate Chip Cookies


I think it's time for a little real talk. I'm pretty sure raw cookie dough is my version of crack. I just can't get enough of it. And the first bite is just as good as the last. I know that raw eggs can make eating unbaked cookie dough a bit of a dicey affair, but I just can't help myself -- it's a game of Russian roulette that I just have to play each and every time I bake cookies. Of course, eating all that cookie dough totally messes with my yields at the end of the day, but what can I say? It's just so dang tasty.

This chocolate chip cookie dough is particularly enjoyable to eat given the addition of chopped graham crackers and marshmallow bits. And once you actually bake the cookie? Man oh man, you have got to give this recipe a whirl. The addition of s'mores ingredients in the cookie itself is quite genius, I have to say. You can opt to eat the cookies as they are straight from the oven, or you can roast a marshmallow on top (with the help of your oven's broiler) and plop a single rectangle of Hershey's chocolate on the roasted marshmallow to take this s'mores chocolate chip cookie to a whole new level. You have to give this recipe a try -- it really is that good. 

S'mores Chocolate Chip Cookies (printer-friendly version)
makes at least two dozen cookies

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
2 1/4 cups unsifted unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semi-sweet chocolate chips
1/2 cup roughly-chopped graham crackers (2 sheets)
1/2 cup chopped (pea-sized) marshmallows (chop on a floured surface to prevent sticking)

1. Preheat the oven to 350 degrees.
2. Cream together the butter and sugars until light and fluffy.
3. Stir in the eggs and vanilla.
4. In a separate bowl, stir together the flour, baking soda, and salt.
5. Mix the dry ingredients into the wet ingredients.
6. Use a rubber spatula to stir in the chocolate chips, chopped graham crackers, and chopped marshmallows. Do not overmix.
7. Use a small ice cream scoop to scoop balls of dough onto a baking sheet lined with a silpat or parchment paper.
8. Bake for 12-15 minutes, or until the edges of the cookie are light brown.
9. Place the cookies on a wire rack to cool.
10. Set the oven to broil.
11. Slice a large marshmallow in half, vertically.
12. Place one slice of marshmallow in the center of each cookie. Place the cookies back on the baking sheet and broil until the marshmallows are golden brown. (Keep your eye on them -- the marshmallows will go from brown to burned in an instant!) Remove from the oven and place a piece of Hershey's chocolate onto each marshmallow, lightly pushing down to flatten the marshmallow. Let cool completely on a wire rack. Store any leftover cookies in an airtight container. 
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What's For Dinner: Tomato Puff Pastry Tarts, Two Ways


There are some gorgeous grape tomatoes in the stores right now, and I couldn't resist using these gem-colored beauties in a puff pastry recipe or two. I started out with a simple tomato tart, which focuses on the sweet flavors of the ripe tomatoes complemented by tangy goat cheese and salty Parmesan. For my second tart recipe, I opted to roast the grape tomatoes first to deepen their flavor. Sauteed mushrooms add in some umami, or savory, flavor. I stuck with a similar flavor profile (mainly since I already had them on hand!) for the rest of the ingredients. These puff pastry tarts are easy to customize using whatever vegetables and cheese you have on hand, and they are a great way to use up some of the lovely produce that is appearing in the farmers markets and on grocery stores shelves during these late summer months.


Simple Tomato and Goat Cheese Puff Pastry Tarts (printer-friendly version)
makes six tarts

1 sheet puff pastry, cut into 6 rectangles
extra virgin olive oil
1-2 teaspoons freshly grated Parmesan cheese
1 cup grape tomatoes, halved and most seeds removed
1-2 tablespoons goat cheese, crumbled
1 teaspoon herbes de Provence
freshly ground black pepper
Maldon sea salt flakes
1 egg and 1 teaspoon water, lightly beaten together
1 tablespoon fresh basil, chopped

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silpat.
2. Use a sharp knife to cut a sheet of puff pastry dough into six rectangles. Next, use the knife to lightly score around the edges of each rectangle, leaving a 1/4" border.
3. Use a pastry brush to brush the center of each rectangle with olive oil. Brush the border of each rectangle with the egg wash.
4. Sprinkle about 1/4 teaspoon of freshly grated Parmesan evenly over each rectangle, avoiding the borders.
5. Place the tomatoes evenly on each rectangle. Top each with crumbled goat cheese, freshly ground black pepper, sea salt flakes, and a pinch of herbes de Provence.
6. Bake in the oven for 25-30 minutes, or until the pastry is golden and the edges have puffed up.
7. Top with chopped fresh basil and serve immediately. Leftovers can be stored in the fridge and reheated before serving.



Roasted Tomato and Mushroom Puff Pastry Tarts (printer-friendly version)
makes six tarts

1 sheet puff pastry, cut into 6 rectangles
1 egg and 1 teaspoon water, lightly beaten together
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 cup grape tomatoes, halved 
1 cup mushrooms
1 clove garlic, minced
1-2 tablespoons goat cheese, crumbled
1 teaspoon herbes de Provence
freshly ground black pepper

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silpat.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, and brown sugar. Place the halved tomatoes in a glass baking dish, cut side up. Pour the oil mixture over the tomatoes and gently shake the dish to evenly coat the tomatoes. Roast in the oven for 60 minutes, or until the tomatoes are slightly wrinkly-looking.
3. In a large skillet, heat about 1 teaspoon olive oil. Add the mushrooms and saute until softened and lightly browned. Add in the minced garlic and saute until fragrant, about 30 seconds. Remove the skillet from the heat.
4. Use a sharp knife to cut a sheet of puff pastry dough into six rectangles. Next, use the knife to lightly score around the edges of each rectangle, leaving a 1/4" border.
5. Brush each rectangle with the egg wash.
6. Sprinkle about 1/4 teaspoon of freshly grated Parmesan evenly over each rectangle.
7. Spoon the mushroom and garlic mixture evenly on each rectangle. Top each with the roasted tomatoes, crumbled goat cheese, freshly ground black pepper, and a pinch of herbes de Provence.
8. Bake in the oven for 25-30 minutes, or until the pastry is golden and the edges have puffed up.
9. Top with chopped fresh basil and serve immediately. Leftovers can be stored in the fridge and reheated before serving.
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What's For Breakfast: Blueberry Cornmeal Pancakes


I'm a big fan of pancakes, but since I always make the same buttermilk pancake recipe (though delicious), I was ready to try something new. Cornmeal pancakes keep popping up in my Pinterest feed, so I thought it was time to give it a try. The cornmeal adds a nice crunch and texture to these pancakes; the generous amount of baking powder ensures that they are fluffy as can be. Given our recent purchase of 10 pounds of blueberries, there was no doubt that I would be making blueberry cornmeal pancakes. The tartness of the blueberries complements the slight sweetness of the cornmeal pancake batter quite well. And once you cover them with maple syrup? Pure heaven.

Blueberry Cornmeal Pancakes (printer-friendly version)
makes 8-10 four-inch pancakes

5 tablespoons unsalted butter, cut into chunks, plus more for greasing skillet
1 cup organic milk
2 large eggs
1 cup unbleached all-purpose flour
1/4 cup yellow cornmeal
1 tablespoon granulated sugar
1 tablespoon plus 1 teaspoon aluminum-free baking powder
3/4 teaspoons kosher salt
1 cup fresh blueberries

1. Melt the butter in a small sauce pot over medium-high heat. Remove from the stove and let cool slightly.
2. In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt.
3. In a medium bowl, whisk together the cooled melted butter, milk, and eggs.
4. Pour the wet ingredients into the dry ingredients. Stir until just incorporated, the batter should be lumpy.
5. Heat an electric skillet to 350 degrees. Grease the skillet with 1-2 tablespoons of butter.
6. Pour about 1/4 cup of batter onto the skillet per pancake. Once the batter begins to set, add several blueberries to each pancake.
7. After bubbles begin to break the surface, flip each pancake and cook for another 2-3 minutes, or until golden brown.
8. Serve immediately with maple syrup.

(adapted from this The Wednesday Chef recipe)
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What's For Dessert: Julia Child's Blueberry Clafoutis


Cla-fou-whuh? A clafoutis (pronounced cluh-foo-tee) is a rustic French dessert with a custard-like filling dotted with fresh fruit. It originates from Limousin, a region located in southern France. This region is known for its sweet black cherries, which are the traditional filling for this dessert. However, after a trip to the Wausau farmers market, I had a plethora of fresh blueberries on hand (we purchased a 10-pound box of 'em!), so rather than go the traditional route, I made a blueberry clafoutis instead. This rich dessert is best served warm, but if you let it cool completely, you can easily reheat it in the microwave (quellle horreur!) before serving. 

Julia Child's Blueberry Clafoutis (printer-friendly version)
makes 8-10 servings

unsalted butter for skillet
1 1/4 cups organic low-fat (1 or 2 percent) milk
2/3 cup granulated sugar, divided
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon kosher salt
1 cup unbleached all-purpose flour
2 heaping cups blueberries, rinsed, drained, and lightly patted dry
powdered sugar

1. Preheat the oven to 350 degrees. Lightly butter a flameproof/heat-safe skillet (should be at least 1 1/2" deep).
2. Add the milk, 1/3 cup sugar, eggs, vanilla extract, salt, and flour to a blender. Blend on high until smooth and frothy, about one minute.
3. Pour 1/4 cup of the batter into the prepared skillet. Turn an over burner to medium-low and set the skillet on top. Let cook until the batter just sets, about 2-3 minutes. Remove the skillet from the stovetop.
4. Scatter the blueberries evenly overtop the batter. Sprinkle the remaining 1/3 cup sugar over the blueberries. Top with the remaining batter, smoothing with a spatula if necessary.
5. Bake in the oven for 45-50 minutes, or until the top of the clafoutis is golden brown and a toothpick inserted into the center comes out clean. Place on a wire rack to cool slightly.
6. Sift powdered sugar over top before serving.

(adapted from this New York Times article)



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What's On the Side: Fresh Corn and Black Bean Confetti Salad


The summer harvest is upon us here in Northern Wisconsin! Our local natural foods store is chock full of fresh produce and I am so happy to see so many local options to choose from. A few weeks ago sweet corn showed up on the shelves, and we have been gorging ourselves on it ever since. Though we most often eat it as fresh corn on the cob, I thought it would be fun to mix things up a little bit and try a side salad featuring fresh corn kernels. Brightly-colored chopped tomatoes and green peppers give this salad visual interest as well as plenty of flavor; savory black beans amp up the protein content. The addition of a simple dressing with some zip from seasoned rice vinegar and fresh lime juice helps to meld all the flavors together.

Fresh Corn and Black Bean Confetti Salad (printer-frendly version)
makes 4-6 servings

2 cups fresh corn kernels (3 medium corn cobs, )
1/2 red onion, chopped finely (about 1/2 cup), rinsed in cold water and drained
1 can no-salt-added black beans, rinsed and drained
1 green or red bell pepper, seeds and ribs removed, and diced
1/2 cup grape tomatoes, chopped into quarters, seeds removed
2 tablespoons seasoned rice vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/3 cup fresh cilantro leaves, roughly chopped

1. Bring a large pot of water to a boil. Add the husked corn and let boil for 3 minutes. Remove the corn from the water and rinse in cold water. Once cooled, use a sharp knife to carefully cut the kernels from each cob. Add the fresh kernels to a serving bowl.
2. Add the chopped onion, diced green pepper, and chopped tomatoes to the bowl with the corn kernels. Stir to combine the ingredients. Stir in the black beans.
3. In a small bowl, whisk together the rice vinegar, olive oil, lime juice, salt, and pepper. Pour the dressing over the chopped vegetables and beans. Stir to combine.
4. Cover the serving bowl with plastic wrap and chill in the fridge for at least 30 minutes. Add in the chopped cilantro before serving.

(adapted from this Whole Foods recipe)

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What's For Dessert: Simple Espresso Ice Cream


Oh yes, I am a huge fan of ice cream. Whether soft-serve or hand-dipped, I am all about this delicious frozen treat. Though we have a hand-crank ice cream maker in the house, I've been intrigued by the idea of making a no-churn ice cream, because let's face it, sometimes (sometimes?) laziness wins out. This espresso ice cream recipe from Nigella is super simple to make; you only need to make sure you have the time to let it freeze (in this case, six hours) before serving. Given that the main ingredients of this ice cream are heavy cream and sweetened condensed milk, this frozen dessert is definitely a rich treat, but I find a small serving is all it takes to satiate my sweet tooth.


Simple Espresso Ice Cream (printer-friendly version)
makes one pint

1 1/4 cups organic heavy cream
2/3 cup sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso or chocolate liqueur (I used Travis Hasse's Cow Pie liqueur,
which is a blend of chocolate, vanilla, and caramel flavors)

1. Chill a mixing bowl and the whisk attachment in the freezer for at least 15 minutes.
2. Add the ingredients to the chilled mixing bowl and whip until soft peaks form, about 5-7 minutes.
3. Carefully spoon the ice cream into a freezer-safe container with an airtight lid. Place a piece of plastic wrap over the ice cream, smoothing it over top the ice cream and tucking it into the corners of the container to prevent ice crystals from forming. Cover with the lid and chill for at least 6 hours or overnight.
4. Remove from the freezer and let the ice cream soften for a few minutes to make scooping easier when ready to serve.

(adapted from this Nigella recipe)
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What's For Dessert: Browned Butter Coconut Chocolate Chip Cookie Bars

 

We had friends over for dinner the other night, so I figured that would be a great excuse to try another round of coconut chocolate chip cookie bars. After making last week's version, which featured a graham cracker crust, I knew I wanted to try a cookie-based recipe this time around. Back in January I made a batch of walnut and chocolate chip blondies, which I think better-replicated the texture of the yummy bars we had during our farm tour (the original inspiration for these bars). In looking for a blondie bar recipe, I came upon one from Brown Eyed Baker that looked pretty spot on.

Whenever a dessert recipe calls for melted butter, I typically take it one step further and brown the butter. Browned butter gives these cookie bars a deeper, more intense buttery flavor. (I've seen it described as a "nutty" flavor; it seems kind of "caramel-y" to me.) The addition of chopped pecans provides the bars with a little more crunch, and of course, you can't go wrong with the combination of chocolate chips and coconut flakes. These little cookie bars were a hit with our guests and I have to admit, though I usually send dessert leftovers with D to share with his work colleagues, I couldn't bear to part with these delicious bars this time around. This browned butter coconut chocolate chip cookie bar recipe is definitely going in the "must-make-again ... soon!" pile.


Browned Butter Coconut Chocolate Chip Cookie Bars (printer-friendly version)
makes 12 large or 24 small bars

1 cup unbleached all-purpose flour
1/8 heaping teaspoon Maldon salt flakes
1/2 cup (1 stick) unsalted butter, melted, browned, and cooled to room temperature
1 cup light brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup coconut flakes, plus 1-2 tablespoons more to sprinkle over top the bars
1 cup semi-sweet chocolate chips
1/4 cup chopped pecans

1. Preheat the oven to 350 degrees. Spray an 8"-square baking dish with cooking spray and set aside.
2. In a small bowl, whisk together the flour and salt flakes. Set aside.
3. In small sauce pot, melt the butter over medium-high heat. Continue to cook until most of the foam has disappeared, the crackling has subsided, and brown flecks appear on the bottom of the pot. (I like to "swirl" the pot over top the burner to prevent the butter from burning,) Pour the browned butter into a heat-safe bowl (being sure to scrape out the brown bits) and let cool to room temperature.
4. Combine the brown sugar and cooled browned butter in the bowl of an electric mixer. Beat at high speed until light and creamy, about 5-7 minutes. Beat in the egg and vanilla extract. Slowly stir in the flour mixture, then stir in the coconut flakes, chocolate chips, and chopped pecans.
5. Spoon the batter into the prepped baking dish. Sprinkle coconut evenly over top the batter.
6. Bake in the oven for 25-30 minutes, or until the top is golden brown and the center is set. Remove from the oven and let cool on a wire rack. Let cool completely before cutting into bars.

(adapted from this Brown Eyed Baker recipe)

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