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Breakfast Cups: A Love Story

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Once upon a time, in a time not so long ago, a boy and a girl dreamed of eating hot, homemade breakfast every day. They did not hate the yummy but mundane breakfasts they had grown accustomed to, but as the season grew colder, the yogurt and oatmeal of summer days excited them less and less.

One day, while replenishing their stores at ye olde supermarket, the boy decided to see what treasures were held in the depths of the frozen breakfast aisle.

“Alas!” said the boy, upon gazing at the scroll of ingredients, “Even the scribes don’t know these words!” Indeed, the script upon the package seemed to suggest the meal was more chemical than food.

Suddenly, the girl had an idea.

“What if, instead of wasting all this packaging and filling our bellies with low quality food, we make our own frozen breakfasts?”

The boy’s eyes lit up at the thought, and they escaped the chilly aisles before succumbing to the tempting packages within.

The first step, they knew, was to procure some containers that were just the right size. So they rode their chariot to the Pyrex outlet to round up a dozen 1-cup containers, each one made of glass and accompanied by an airtight lid. They were safe for the freezer, the microwave, and their incredible dish-washing machine. A perfect find!

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Goat Cheese Mac with Rosemary

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Folks, we need to talk about mac and cheese.

Mac and cheese, when I was little, meant the blue box. Oh, beloved blue box of tiny elbows and mysterious orange powder. Then those Velveeta shells came out, and the blue box was supplanted by tiny shells and mysterious orange goo.

And they were delicious, weren’t they?

I discovered, early in my surfing of the foodie corners of the internet, that mac and cheese was something I had never really known. Baked casseroles of pasta and cheese, topped with a decadent crust of cheddar and bread crumbs, seemed to be what the foodie world wanted mac and cheese to be. And I confess! I looooove a good baked mac.

But sometimes, I just want some dang stove top cheesy pasta, creamy and without the crunch, but also without the mystery of the orange powder and goo. Is that so much to ask?

The answer is here, friends. No, this sauce isn’t a classic orange hue. It’s not a copycat recipe of the blue box. But it’s so, soooo good. And, I’m pleased to report, dreadfully easy. No tedious grating of cheese, no tempering of cream, no casserole dish required, no 45 minute bake in the oven.

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Blood Orange Bars

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Blood Orange Dessert Bars

Are we far enough into January that I can talk about dessert?

I’d really like to. I know, a lot of you who are still in that “never eating dessert again” phase of January. I can tell we’re still in the window of active New Years resolutions: the gym is still full of people (I just need one elliptical, folks) and social media is crowded with photos of green smoothies and raw vegetables.

Blood Orange Bars

But when you’re ready to return to the light, I urge you to make these little bars.

All the makings

Starting the crust

Sticky dough

Ready for baking

Rather like lemon bars in their consistency, these bars feature a crisp shortbread crust topped with a luscious, citrus-y custard. But instead of lemon juice, these bars are brought to life by the vibrant, impossibly pink juice of blood oranges. 

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To the Farms! Piedmont Farm Tour 2012

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If I’ve said it once, I’ll say it again: one of the biggest perks of living in hot, humid, far-from-home Durham, North Carolina is the immense support for local food amongst those who live here and in the surrounding cities and counties. With multiple farmers markets close by, dozens of restaurants that source their ingredients locally, and thousands of people willing to patronize them all, it’s no wonder these counties contain a vibrant network of farms, ranches, and community gardens.

One shining example of this community’s commitment to support local growers is the Piedmont Farm Tour. Hosted each spring over two weekend afternoons by the Carolina Farm Stewardship Assocation, forty local farms throw open the barn doors, as it were, and welcome in carload after carload of people eager to see the source of the food they buy each week at our region’s farmers markets. A couple of friends and I were some of those people.

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Pasta with Chicken and Mushroom Sauce

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This summer and fall, though I was on an accidental-on-purpose hiatus from posting, I was not on hiatus from cooking. I was, however, dialing back my habit of dramatically over-estimating how many evenings a week I could cook, how long exotic ingredients would keep their freshness or my interest, or how committed I would be to cooking after working a 12-hour day. I started using a lot of ingredients on repeat, mixing and matching them in different variations depending on how whacked out my schedule ended up looking like on any given day. A few of the ingredients I came to rely heavily on were mushrooms, zucchini and yellow squash that were exploding out of my garden at a tremendous clip, chicken breast, and of course, pasta.

If I published every variation of vegetable-y pastas with light cream sauces that I played with last fall, I’m pretty sure you’d think that’s all I ate. (At some point I’ll share some more of them with you, when I actually have more vegetables growing in their prime.) This is one of my favorites that came out of those months, my quick-I-need-dinner-and-what-do-I-have-in-the-fridge-to-piece-it-together season.

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Spaghetti with Caramelized Onions & Mushrooms

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Spaghetti with Caramelized Onions & Mushrooms

Have you noticed that onion and mushroom pizzas are all the rage these days? It seems that every pizza parlour around now features a caramelized onion pizza topped with mushrooms and pungent gorgonzola cheese. And who can blame them? The rich, sultry flavors of these three ingredients make for an surprising and exciting change from red- or white-sauced pizzas.

But we’re not here to talk about pizza. In fact, it was the glut of all these pizzas popping up on menus that made me wonder how the same flavors would work when painted on a different canvas… say, perhaps, a knot of whole wheat pasta?

The ingredients
Chopped ingredients

Caramelized onions are, in my book, one of life’s greatest pleasures. From topping crostinis to starring in homemade onion dip, they enrich almost everything they encounter. I’ve been known to eat them plain, with no cares about the odorific consequences that might ensue. As I expected, they make an excellent base for this pasta sauce.

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Caramelized Onion Dip

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A shift in the weather has finally come to North Carolina.  After a disgustingly hot Labor Day weekend, the last few days have been gloriously cool. I’m thrilled for fall to arrive, but sometimes, I think the transition into the season is almost more exhilarating than the heart of the season itself. Just a few months ago, I ached for the warmth of summer. I couldn’t wait to shed my scarves, jeans, and sweaters and swap them out for flip flops and tank tops. But now, as we teeter on the outer edge of a long, hot summer, I can’t wait to don my long-sleeved tees, comfy socks, and tall, brown boots.

Buuuut it’s still a bit warm for that. But there are still plenty of ways to get ready for fall. One of them is to add this rockin’ dip to your TO MAKE IMMEDIATELY list. Take it to your next football tailgate, Halloween party, or movie night. Seriously, I urge you to find any excuse.

I’ve “made” onion dip before. A packet of onion soup mix and a tub of sour cream and shazam! Chip & dip time! But this is unlike any onion dip I’ve ever had. probably because it actually features the fine, fine flavors of real onion. A LOT of onion. This recipe yields about three cups, but it starts with four full cups of raw onion. Then, aided by the deep and sultry additions of balsamic vinegar and brown sugar, those crisp raw onions transform until their decadent, caramelized selves.

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Penne alla Vodka

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Hello again! I hope you’ll pardon my brief hiatus from posting…  I’ve spent the majority of the last ten days in cars, on planes, and briefly enjoying the company of friends and family I rarely get to see, traveling almost 4,500 miles and catching ten states along the way. But I’ve now returned to my humid North Carolina abode, so it is time to crack open the fridge and the laptop to share a recipe with you!

I’ve previously discussed my affinity for pasta, but just in case there was any doubt: I love pasta. I’ll eat it pretty much any time, any way, any day. Love. Pasta. Lately, I’ve been looking for new ways to prepare this versatile and scrumptious food, and this has quickly become one of my favorites.

I first had penne alla vodka at a dinner party after a successful campaign I worked on at my first job out of college. Both creamy and tomato-y, I was amazed I could like pasta sauce so much. Foolishly, I didn’t ask for the recipe. Never be ashamed to ask for a recipe that you like, it’s not worth missing out on later when you want to make it yourself. Anyway, I’ve tried a few different recipes for vodka sauce, and this one is just the right balance of savory, tangy, and smooth.

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Mini Holiday Cheesecakes

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I promise, I don’t only make miniature pies. I made a full-size cheesecake just a few weeks ago, in fact. But Christmas cheesecakes must be mini.

As you can probably deduce from some recent posts, holiday baking is sort of a big deal at my house. Not cookies, so much, as is the case for many families, but there are certainly quite a few recipes that make their way down from the cupboard only in December and then hide away for the rest of the year. Toffee is mom’s signature project, and mini cheesecakes are dad’s.

So with a few modifications, I make them exactly the same way I remember them. Including the shunning of my food processor and using a trusty old bag and rolling pin to mash up cookies into crust.

It works just as well, plus it’s always sort of fun to mash things up with a wooden stick, right??

Anyone else?

No? Okay moving on.

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Pesto Pinwheel Pizza Bread

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I frequently lament that I need another freezer. We have your standard apartment fridge-and-freezer combo, but our freezer is, shall I say, stuffed. Filled to the brim. There are many reasons for this. I have given up on buying chicken breast and now buy the whole dang bird, break it down, and separate the parts into meal-size portions. I capture strawberries at their peak ripeness, freeze them on cookie sheets, then bag them up to use in winter months when the only berries to be found are the imposters at the grocery store. Insanely, I recently made enough soup to open a deli and froze most of it because really, who wants soup in 95° weather?

Oh, and last summer, after foolishly planting seven basil plants that plotted to take over the world, it was all I could do to keep up with it by tossing it in the food processor with some nuts, garlic, parmesan, and a glug or two of olive oil before freezing it in my ice cube trays to make an army of pesto cubes. (Finding actual ice in our freezer is, coincidentally, impossible. Icy beverage lovers, beware.)

And then there are the pizza doughs. I made about twenty of them in the afterglow of my homemade mozzarella cheese experiment this spring with the leftover whey, and may have over-estimated the value of their convenience in relation to my precious freezer real estate.

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