in between the butter and sugar

In the midst of the sugar-frenzy that seems to be happening all around this month, it seems like a good idea to throw in a quick savory recipe here. I know lavish holiday meals are just around the corner and it's the season for indulgence and rich, sophisticated dishes, but in between the butter and sugar, a simple pan of roasted veggies is a nice contrast. I've my own plans for roasting a turkey in my tiny little oven and making pies and dressing and all those wonderful and seasonal comfort foods, but before those tasks are under way, let's have an un-fussy dish of cauliflower, oven-roasted, with a little olive oil and herbs, shall we?

Oven-Roasted Cauliflower with Lemon Thyme

Ingredients:

1 medium head of cauliflower, cored and cut into florets

1-2 Tb. olive oil (depending on how much cauliflower you have)

1/2 tsp. dried lemon thyme (or regular thyme)
salt and pepper

Preheat the oven to 425 degrees Fahrenheit.

In a roasting pan, combine the cauliflower, olive oil, thyme, and a little salt and pepper to taste, and spread to make an even layer. Roast in the oven for 30-45 minutes (stir once about half-way through cooking) or until cauliflower is beginning to brown and is cooked through.

Satisfying, isn't it?

cookies. continued.

Something delicious happened. Fig pinwheels.

The. Best. Cookie. Ever.

(At least for now...)

and so it begins...

In the weeks before Christmas my pantry begins to fill with cocoa powders, sugars, molasses, and spices, my fridge fills with pounds of butter, blocks of shortening, and dozens of eggs. And then it begins. Holiday Baking. Four weeks of doughs and batters, mixing, melting, rolling, piping, icing, and...tasting. It's a production, certainly, but it just wouldn't be December without a counter constantly full of cooling cookies, and I have to admit, I love every minute of it.

So I'm happy to share one of my favorites with you here. I make these cookies every year, and more often than not, they are the ones I choose to kick off the baking spree. Spicy and sweet, warm and soft, they are an old favorite and will make your kitchen smell like Christmas.

Molasses Raisin Gems
(The original source of this recipe has been long lost - I received this version from my mother, but if anyone knows the origin of this one, please let me know and I'll be sure to give proper credit)

Ingredients:

3/4 Cup vegetable shortening
1 Cup granulated sugar
1/4 Cup molasses
1 egg
2 Cups all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. salt
1 Cup raisins
Turbinado sugar for rolling (approximately 1 Cup)

Beat shortening and sugar together in a large bowl until fluffy. Add the molasses and egg. Combine the flour, baking soda, cinnamon, cloves, ginger, and salt in a separate bowl and gradually add this mixture to the shortening mixture. Add the raisins to the dough using a wooden spoon to incorporate. Cover and refrigerate the dough for about 1/2 an hour or until well-chilled.
In the meantime, preheat the oven to 350 degrees Fahrenheit.
When dough has been chilled, remove from the refrigerator and roll into 1 1/2 inch balls. Roll the balls in the turbinado sugar, one at a time, and place 2 inches apart on greased or lined cookie sheets. Bake for 10 to 12 minutes. The cookies will appear cracked on the surface and should still be quite soft when removed from the oven. Allow cookies to cool for a minute, then carefully remove them using a spatula, and let cool completely on wire racks.
This recipe should yield approximately 36 cookies, and they do freeze remarkably well.

bitter greens and ginger knobs

Judging by the next recipe here, and according to the old adage that 'you are what you eat,' some might be tempted to call me saucy and bitter. (Of course, some might call me that without any edible prompting... But only after a really crumby day at work...) Really I'm normally quite pleasant :) and so is this little bowl of greens and tofu:

I know some folks are just never going to love tofu, and that's okay by me, but I adore it and use it often in quick stir-fries. If you prefer, substitute chicken, pork, shrimp, or even beef - heck, you can even omit it altogether! These greens are so tasty, they're great on their own.

Broccoli Rabe and Tofu Stir-fry

Ingredients:

2 Tb. vegetable oil (soy, peanut, canola, grape seed, etc.)
1 large bunch broccoli rabe (rapini), chopped
4 scallions, chopped (green and white)
2 cloves garlic, minced
1 thumb-sized knob of ginger, peeled and minced
1 package firm or extra-firm tofu, sliced and patted dry
3 Tb. dry white wine (optional)
4-6 Tb. Tamari
1 Tb. cornstarch dissolved in 1/4 Cup water

Heat oil in a large wok over medium-high heat. Add the broccoli rabe and scallions and cook, stirring constantly, until wilted and just cooked (3-5 minutes depending on how soft you like your greens). Add the garlic and ginger and cook until fragrant - about 30 seconds. Add the tofu and cook until heated through. Pour in the white wine (if using) and simmer until nearly evaporated. Add the Tamari and the cornstarch/water mixture and bring to a simmer, stirring constanly. Continue to cook until sauce has thickened to your liking. Remove from heat and serve with steamed rice.

the fruits of November

No recipe here, but I thought I'd share with you the little fruit platter I made for my Grandparents' 50 wedding anniversary this past weekend.
I was a little concerned when handed this assignment, as November isn't really known for it's bounty of fruit around here. I made do with one of my favorites - cinnamon-dusted apples, some pecan halves, dried figs and Turkish apricots, and a crisp bunch of red grapes.
Accentuated, of course, with some of the many leaves now decorating my yard...