TWD: French Strawberry Cake

This cake is June on a fork- juicy strawberries promise the bounty of summer to come, the light genoise is a pleasant change from heavy winter chocolate and caramel flavors, and (at least here in the PNW) the weather is still cool enough not to destroy the cloak of whipped cream. I found this recipe more simple and delightful than I had expected. I love whipped cream, but somehow I don't usually care for it as a frosting. I'm also more of a biscuit-style strawberry shortcake kind of girl, but I couldn't help but be charmed by this adorable cake. It is lovely to eat and lovely to look at! The only challenge was slicing the rather thin cake into 3 layers. My middle layer was quite thin and sort of disappeared into the berries and cream.  I found that it kept improving over about 24 hours and than began to break down. This one was a sweet surprise while it lasted!

Find the recipe with our lovely hosts Sophia of Sophia's Sweets and Allison of Sleep, Love,Think, Dine!

TWD:Oasis Nan

I came a bit late to the wonderful world of kitchen gadgets. Growing up, we had a yellow mixing bowl, metal soup spoons, one set each of plastic cup and spoon measures, and a wire whisk shaped like a tornado. My mom whipped up a menagerie of sweets in our sparsely equipped kitchen, and, although neither of us knew it until later, in doing so taught me how to improvise. Culinary school and years in professional kitchens introduced me to new tools- some inspired (micro plane! How I love you!) to downright stupid (egg separator? You have 5 on the end of each hand.) At any rate, I can't help but wonder if one tool I never saw much use for would have salvaged this bland recipe.

Would a baking stone have rescued my nan? It turned out much more like a poorly made pizza crust than any nan I have eaten.  I followed the dough recipe exactly and the shaping instructions as well as possible, though my careful rounds turned to amoebic shapes when transferred to the oven. The only changes I made were with the toppings. I got bored with scallions and tried other herbal combos, even stuffing a couple with raisins, fennel seed, and sugar. They all came out leaden and unappetizing, even when warm. On the other hand, playing nan Frisbee with the leftovers was pretty fun!

Anyone else feeling let down by this recipe?

A big thank you to hosts Maggie of Always Add More Butter and Phyl Of Cabbages and Kings!

TWD: Pecan Sticky Buns

Late to the party again! Darn busy Tuesdays!

A dear friend and I toasted our far-away moms with these delicious treats and some mango/champagne cocktails last Sunday. My approach to the TWD: Baking With Julia project has been to try to stay as true to each original recipe as possible. I would like to see the finished product as the contributing baker intended, and then form opinions of the recipe. This Pecan Sticky Bun recipe from baker extraordinaire Nancy Silverton is a great example of why!
I have made many a batch of sticky buns and found myself itching to make some changes. Fewer pecans, pre-made caramel "stick," etc. I am very, very glad I didn't! This recipe is way better than mine. Who knew I could use egg in the filling? Skip melting the butter and sugar, and let the oven do the work? I also never thought of laminating brioche dough...genius. (ps- now we all have a head start on the method for making puff pastry.)
Anyway, I learned a lot in new technique this week. How about you?

Please visit our hosts Lynn of Eat Drink Man Woman Dogs Cat and Nicole of Cookies on Friday for the recipe.

TWD: Hungarian Shortbread

I first came across this recipe years ago, flipping through a copy of Baking With Julia to pass the time until the onslaught of dessert orders came during one of my dreaded plating shifts. The technique was so interesting, and the elements of the recipe SO right up my ally it could have been written just for me. Shortbread? Yes please! Rhubarb? Always!!!! I really have no explanation as to why it took me so long to actually make it. I will say that this is the recipe in the TWD: BWJ edition that I have most been looking forward to. It did not disappoint.

As I may have mentioned, I am completely crazy for rhubarb. For the past two years, I have had my eye on a rhubarb plant in my old neighborhood. It lives in front of a rental home and is GIANT, and my long observation has led me to conclude that no one is caring for or utilizing this plant. Anyway, my Significant Other, having what I will describe as a somewhat mischievous bent, led us on a midnight rhubarb raid. (This blog post will self destruct in 5..4...3...2...)

I made this recipe as directed, jam and all, except for baking the bottom layer alone for 10 minutes as suggested by other bloggers. The powdered sugar melted into a sort of buttery sugar frosting, so I sifted on another layer when the bars were cool. I also lined my baking pan with foil so as to easily lift the bars out to cut. Next time I would like to double up the rhubarb jam recipe and see how that turns out, because I know for sure I will make Hungarian Shortbread many, many times over. Like, maybe next week...


Please visit hosts Lynette of 1smallkitchen and Cher of The not so exciting adventures of a dabbler... for the recipe!

TWD: Lemon Loaf Cake

Oh man, it feels good to be back in the kitchen! I have been slogging through the rain here in the PNW for the past 4 months, jealous of the East coast and it's early summer weather. The good news is, my personal harbinger of spring has finally arrived! Our farmer's market run this weekend was more or less rain free, and I came home with a few pounds of beautiful, vibrant rhubarb.

This week's lemon loaf cake recipe was simple, fast, yummy. The only change I made to the recipe was rubbing the lemon zest with the sugar before proceeding with the batter. It seemed like a waste of those lovely lemon oils to add the zest at the last minute! I do feel this is one of those recipes I will be glad to have in my arsenal when I need something stress-free to serve unexpected guests. I am currently eating a breakfast portion with jam, but last night I dressed it up with a quick compote of my beloved rhubarb. Lemon, rhubarb,and whipped cream...a perfect welcome to spring!

For the recipes, please check in with hosts Truc of Treats and Michelle of The Beauty of Life.

TWD: Rugelach

Cream cheese dough, cinnamon sugar, plump dried fruits, toasted nuts...this recipe sounded decadent, old-fashioned, and delicious! I have used this dough in other recipes and it bakes up flaky, light, and beautifully flavorful. While it is certainly the best part of the cookie, the dough seems to suffer in this somewhat clunky recipe.
I decided to follow this recipe to the letter, making homemade apricot lekvar and using almonds, hazelnuts, dried cherries, apricots, prunes, dark and golden raisins for the filling.


The jelly-roll shape of the cookies made me a little nervous, but I rolled 'em up and chilled them overnight. I tried to pinch a seal on the end of the roll to avoid the cookies opening into snail shapes as they baked. Most of them did anyway. I also found it necessary to cut the baking time down to 20 minutes to avoid burning the filling and sugar/nut coating. All in all, the rugelach recipe seemed much ado about, if not exactly nothing, than not very much. I found myself wishing I had made the adjustments my instincts told me to. These are the best looking examples:

What do you think, TWD folks? Perhaps my lekvar was too runny? My oven too hot? Did I bake them sideways? (I think so.) Check out Jessica's lovely rugelach at My Baking Heart and find the recipe with Margaret at The Urban Hiker, or on pages 235-236 of Baking with Julia.

TWD: Chocolate Truffle Tarts

Thank goodness it's still Tuesday on the West Coast! I have been lost in new-job land and barely made these delicious tarts in time. Short post today, but I have to say I was pleasantly surprised by this recipe. The chocolate pate brisee dough was easier than expected to work with and baked up tender enough to give under gentle pressure from a fork.The filling was like a fudgey brownie crossed with a chocolate souffle. The softened cubes of white and milk chocolate and biscotti bits added a wonderful dimension. Here I must admit that a grocery store panic resulted in my using McVities digestive biscuits (ala Will and Kate's wedding cake) and Toblerone White in place of the biscotti and white chocolate. Still, Chocolate Truffle Tarts were a bona fide hit! Find the recipe on pages 382-383 of "Baking With Julia" or check in with one of our wonderful hosts!

Steph at A Whisk and a Spoon
Spike of Spike Bakes
Jamie of Good Eats and Sweet Treats
and
Jessica of Cookbookhabit

Tuesdays with Dorie: White Loaves

Hello, again! (If anyone is still out there...) I've returned to my little corner of the internet to record what I'm sure will be an exciting journey. Over the past four years, a group of wonderful bloggers baked their way through Dorie Greenspan's "Baking From My Home To Yours." Now the Tuesdays with Dorie crew are taking on another project: "Baking With Julia" by Dorie Greenspan and Julia Child, and I am thrilled to be signed on to bake along with them!
The first recipe for White Loaves is one I am sure I will be returning to frequently. Five ingredients, two rises, and less than 45 minutes active time results in two tall, fine grained loaves of bread. It is also a very straightforward and forgiving recipe- I cruised through it while running errands and house cleaning, and all went exactly as planned. This bread has been a hit in my house and eaten plain, buttered, toasted, slathered with jam, peanut butter, and honey, grilled with cheese, and finally, ground into homemade bread crumbs for topping macaroni and cheese.

Thanks to Laurie at slush and Jules at Someone's in the Kitchen for hosting! The recipe can be found on their blogs or on pages 81-82 of "Baking With Julia."

Happy St. Patrick's Day!

Today is truly the loveliest St. Patrick's Day I have ever seen. Here in the Northwest the daffodils have already bloomed, the cherry trees are raining petals, and the green of new life is visible everywhere. The beauty of spring is just about a fair trade for the freezing parades and parties of my Irish community back East!

Today I want to share a family recipe. My mom, though now legally an Irish citizen, does not herself have Irish roots. I have never asked her how and why she developed her recipe for soda bread, but I never remember a St. Patrick's Day when she was not churning out loaves for family and friends. She and my dad encouraged us to embrace our heritage and share it with others. I can think of no better way to do so than with a slice of Mom's soda bread.

Irish Soda Bread

4 1/2 c. all purpose flour

2 T sugar

1 t. salt

1 t. baking soda

1/2 t. baking powder

3/4 c. raisins

2 c. buttermilk

1 egg, beaten

Mix first 5 ingredients in a large bowl. Stir in raisins. Add buttermilk and stir. When dough gets too stiff, mix by hand. Turn dough out onto a floured board and knead 10 times. You may shape into 2 round loaves or into a shamrock. Brush loaf with beaten egg. With a sharp knife, cut a 1/2 inch deep cross into each round. Alternately, cut a 1/2 inch deep slash into each "leaf"of shamrock. Place loaves on a baking sheet. Bake at 400 degrees 35-40 minutes or until golden.

Serve with sweet cream butter and a mug of hot tea.

Party Pieces

I don't know about you, but I think there is something inherently exciting about hors d'oeurves. Intricate little bites of this and that, perfect to nibble while enjoying a drink and good company, seem more sophisticated in a group than they might be alone. Even pigs in a blanket seem retro-cool on a buffet table at a cocktail party. Preparing appetizers always makes me want to step into heels and tie on a lacy apron. (I realize this is not normal and I have, perhaps, been watching too many episodes of Mad Men. But I knew that when I started vacuuming in pearls.)

This particular hors d'oeurve has served me well at many gatherings. I started with a tried-and-true dough and cut back the sugar while converting the filling from sweet to savory. I enjoy the combination of goat cheese and pesto, but the recipe can easily be adjusted to accommodate other filling combinations. Pancetta and salsa verde also work well here.

Savory Rugelach

12 oz butter, softened

12 oz cream cheese, room temperature

1 T. sugar

1/2 t. salt

3 c. flour

8 oz goat cheese

4 oz pesto

1 egg, beaten

Cream butter, cream cheese, sugar, and salt until well blended. Add flour one cup at a time until just incorporated. Divide dough into four equal parts, wrap, and chill at least one hour.

On floured surface, roll each package of dough into a 10 inch circle. Spread dough with goat cheese and top with an even layer of pesto. Divide into 10 equal wedges. Roll tightly into wedges, starting with wide end of dough. Bend into a crescent shape. Continue with remaining dough and chill rugelach for 20 minutes. Remove to parchment lined cookie sheets and brush with beaten egg and sprinkle with sea salt. Bake at 350 degrees 25 minutes or until golden brown. Cool and serve.

Note: Rugelach can be frozen, without egg wash, up to 3 weeks . Thaw in refrigerator before baking.

Monday Funday

via Cakespy

The object of my affection

This past summer, while visiting my brother in Japan, I experienced incredible new things and tasted a LOT of good food. I returned to the States with a few souvenirs and gifts, tons of great photos, and an obsession with all things litchi. I got my first taste of litchi (sometimes spelled lychee) the evening I arrived and spent the remainder of my trip scouring Osaka for anything that would give me a fix. Candy, juice, liqueur, baked goods......all litchi, all the time. It wasn't until much later that I realized I had never tasted the actual fruit on it's own! Fast forward to this week, when much to my delight I discovered a can of litchis in syrup at a local import grocery.

When I opened the can, the delicious aroma of litchi was strong. I reached in a popped a litchi into my mouth. The flavor was fantastic- no juice or candy can live up to the genuine article! Unfortunately, the texture of the fruit was exactly how I imagine it would feel to eat a human eyeball. The visual of the litchis, smooth white orbs glistening in a pool of syrup, did not help at all. Feeling crestfallen and a bit freaked out by this latest litchi experience, I decided the best bet was to turn it into sorbet. All the lovely litchi flavor, no creepy eye-fruit texture!

Litchi Sorbet

20 oz. can litchis in syrup

1/2 c. simple syrup (equal parts sugar and water, boiled to dissolve and cooled)

2 T. lemon juice

2 T water

1 T vodka or litchi liqueur

Drain litchis and reserve syrup. Puree fruit in a blender or food processor and strain through a fine mesh sieve. Whisk together litchi puree, reserved syrup, and remaining ingredients. Chill and freeze in an ice cream maker. Transfer to a freezer safe container with a lid and freeze until ready to serve.

Note: Try a splash of litchi puree in a glass of dry sparkling wine for a twist on a Bellini. Yum!

We now return to our regularly schduled programming

Happy New Year 2010! I am back after a bit of a crazy stretch of holiday work. Thank you for not giving up on me and coming back to read! I have a lot of projects I would like to blog in the coming months and I promise not to stay away so long again. For today, I have a very old favorite to share. This recipe is about as far from elegant as you can get, in no way made from scratch, and embarrassingly easy- but I have yet to meet a person who is not crazy about them. They are good on any occasion. College-era exploits have proven them excellent when enjoying a very late night or when recovering from one the following day. They are convenience cooking at it's most basic level, yet I am constantly asked for the recipe. These chocolate and peanut butter calorie bombs have become an unlikely tradition among my friends, who dubbed them with their present name. Ladies and gentlemen, I give you... the Yummy Bars.

Yummy Bars

1 9x13 pan brownies (I use a mix for this. You should too.)

1 bag mini marshmallows

2 T. butter

12 oz semi-sweet chocolate

1 c. peanut butter

2 c. rice krispies cereal

Bake brownies as directed. When brownies have finished baking, cover the top with a generous layer of marshmallows. Return to oven 3 minutes or until marshmallows have begun to melt. Remove from oven and allow to cool. When brownies are cool, melt butter in a saucepan over low heat. Add chocolate and peanut butter and melt, stirring, until mixture is homogeneous. Stir in rice krispies. Spread the chocolate mixture over marshmallow layer. Set yummy bars in refrigerator. Cut into squares to serve.

Making a silk purse out of a sow's ear

My timing on this post is a bit funny as this topic is suddenly all over my favorite food blogs, but you will have to trust me when I say that I have been making poached pears regularly over the past couple of months. Usually I do this when I am seduced into buying an undrinkable wine by a serious markdown. (When will I learn?) Rather than pouring it down the drain I use it as the base of poaching liquid for semi-ripe pears. These pears are delicious with yogurt, oatmeal, granola, whipped cream or creame fraiche, or, as I often do, eaten on their own over the kitchen sink. I tried to class it up a bit this time by making a cardamom panna cotta to serve alongside. I usually think of panna cotta as summery because it is cool and deceptively light, but the addition of cardamom brings in a warm fall/winter flavor. The tiny bit of crunch in the pears is a nice foil for the silky texture of the panna cotta. So, thanks for the inspiration, icky wine! I know what I am making next time I need a simple and pretty dessert. Now, if only I had dinner guests tonight...

Blushing Poached Pears

1 750 ml bottle red wine

1/2 c. sugar

juice and zest of one orange

2 star anise

4 cinnamon sticks, broken

1 t. whole cloves

1 T. whole allspice

4 pears (I prefer Bosc pears for this)

Peel, stem, and halve the pears. Using a spoon or a melon baller, remove seeds and soft core from halves. Set aside. Combine all ingredients but pears in a large pot. Heat to dissolve sugar. Add pears to pot and add water to cover. Bring pot to a boil, then reduce heat to a low simmer and cover most of the way with lid. Cook pears over low heat until fork tender, about 40 minutes. Remove to a container with enough poaching liquid to cover and chill.

Vanilla Cardamom Panna Cotta

Adapted from Dessert Fourplay by Johnny Iuzzini

2 c. heavy cream

1/4 c. sugar

1 T. cardamom seeds

1 t. powdered gelatin (usually 1 envelope)

3 T. cold water

1 T. vanilla

Heat cream and cardamom seeds in a saucepan until almost boiling. Remove from heat and allow to steep for 30 minutes. While cream in steeping, place gelatin and water in a medium bowl and allow to soften. Strain cream to remove solids and return to saucepan with sugar. Bring cream mixture back to almost boiling, then pour over gelatin, whisking to dissolve. Whisk in vanilla. Pour mixture into lightly oiled muffin cups. (This is the only time I like my silicone muffin cups! Makes unmolding a cinch.) You can also pour directly into serving glasses or bowls if you do not want a molded panna cotta. Chill overnight or until ready to serve.

*To unmold, run a hot knife around the edges of the panna cotta and invert. If they are stuck, apply a towel wrung with hot water to bottom of pan for a moment or two to loosen.

Monday Funday

And I thought I loved my KitchenAid. Via Chefsblade.

Dollars to doughnuts (or biscotti)

I think you can tell a lot about a person if you watch the things they buy. I was going to say something about priorities, but that is a bit of a strong word to attach to a thing of relatively minor importance. Priorities apply to family, friends, life choices, etc., not so much non-essential spending. But I do think you can learn where someones passions lie if you see how they shop. Do they never eat out but attend every concert that passes through? Forgo a vacation to detail a beloved car? I myself will fret over buying a sweater until it disappears from the sale rack but barely think twice about splashing out on an ingredient for a recipe. I suppose that is why I cannot bring myself to buy the cute hat I have been eyeing but I now have a giant jar of tahini in my fridge!

In this case, however, I am glad of my purchase, as I will absolutely be making these biscotti again. I was barely able to snag one out of the batch to photograph before they were gone. I have been testing some recipes for a dessert wine pairing and am fixated on the idea of using oranges and olive oil. The combination of flavors and ingredients in this recipe may look a bit strange, but they come together in a delicate and scented cookie. They are a nice reminder to relax and maybe even embrace my eclectic shopping lists- because really, a good recipe is better than a new hat any day of the week.

Olive Oil Biscotti

4 eggs

1 c. sugar

2 T. honey

1/2 c. extra virgin olive oil (try to find one that is nice and fruity)

2 T. sesame tahini

zest of 3 oranges

1 t. orange flower water (optional, but it adds a lot)

3 3/4 c. AP flour

4 t. baking powder

1/2 t. salt

2 t. ground cardamom

1 1/2 c. slivered almonds, lightly toasted

Place eggs, sugar, and honey in mixer bowl and whisk at high speed until thick and pale yellow, about 4 minutes. With mixer running, slowly add olive oil in a thin stream. You want the oil and eggs to emulsify into a smooth mixture, so take care not to add oil too fast. Add orange zest, tahini, and orange flower water. Whisk together dry ingredients. Switch mixer to a paddle attachment or use a spoon to blend dry ingredients into egg mixture. Mix just until dough comes together, then add almonds and mix to distribute them through the dough.

Line 2 cookie sheets with parchment. Working with greased hands, shape dough into four pieces. Shape dough into logs about 10 inches long and place 2 logs on each cookie sheet, flattening slightly if necessary. Bake at 350 degrees for 30 minutes.

Remove pans from oven and place on racks to cool. Turn oven down to 275 degrees. When dough logs are lukewarm, place each one on a cutting board and slice into biscotti about 1-1 1/4 inch thick. Place the biscotti, cut side down, back on baking sheets and toast in oven 20-3o minutes. Check biscotti every ten minutes or so and turn them once during this second bake. The biscotti should be dry and lightly tanned. Cool on racks and keep in an airtight container, if they stay around that long!

Quince + Cheese= love

I had to bring this one out of the house so I did not eat it all on my own. I adore membrillo but I do not adore the cost of buying it in cheese shops. Another lovely aspect of the Northwest is the availability of produce that I couldn’t always get my hands on in New England. (Forgive me my disloyalty, Haymarket!) I saw these gorgeous quinces and got fired up to make some membrillo of my own. This process isn’t complicated, but it is a bit taxing. Do mind your hands and arms when stirring during the second stovetop time. There is a chance that you may be peppered with minor burns when the mixture bubbles. Have no fear though, it is so worth it! The wonderful part is that the quinces themselves help you to know when the cooking time is up. The mixture turns from a sort of pale pinkish/beige to striking rouge when it is getting close to the right temperature. It is one of those recipes in which simplicity leads to a bit of magic. A sort of odd, strangely textured fruit becomes the variable that takes cheese to another level altogether. Membrillo is fantastic with Manchego cheese, Marcona almonds, and a nice Rioja or Amontillado sherry.

Membrillo
4-6 medium quinces
¼ c. water
sugar
Peel, core, and chop quinces. Cook with water, covered, over medium heat until very tender. Puree fruit in until smooth and press through a fine mesh sieve. Measure puree and add equal amount of sugar, ¼ c. water, and the juice of one lemon or lime. Cook over medium/high heat, stirring constantly with a rubber spatula, about 25-30 minutes. Do not stop stirring! Mixture will bubble and begin to turn color. Continue cooking until paste is bubbling and beginning to move as an entity when stirred. (I know this is a strange instruction, but you will know when this happens. The paste begins to assert itself against the spatula a bit.) Cook about 2 minutes more, remove from heat, and pour into oiled loaf pans. Allow to set overnight. Slice and serve, or wrap well and refrigerate for up to 6 weeks.

Oven is here!!!

Yes folks, it is a Happy Halloween over here! I went on a bit of a baking frenzy last night. Billie Holiday, local port, and a brand new oven make for a fine Friday evening indeed. I dusted off an old favorite and dressed it up in its very own Halloween costume to bring to a party this evening. This being a city in which beer is king, it only seemed appropriate to make this moist chocolate cake with Guinness. The malty flavor of the stout is a nice backdrop for the chocolate flavor and a vanilla malted buttercream echos that flavor in the frosting. So whether you are heading out to party, trick-or-treating with your own little goblins, or just curling up with The Great Pumpkin, I hope your weekend is full of sweet things like this one.

Guinness Cake

2 c. Guinness

1 c. butter

3/4 c. cocoa

2 c. AP flour

2 c. sugar

1/2 t. baking soda

1 t. salt

3/4 c. sour cream

2 eggs

Pour Guinness into a medium saucepan and simmer until reduced by half. Add butter and melt. Whisk in cocoa and set aside to cool to room temperature. Sift together dry ingredients, set aside. Combine sour cream and eggs and add to cooled cocoa mixture. Add dry ingredients and mix until just combined. Pour batter into 24 prepared muffin tins. Bake at 350 degrees 18-20 minutes of until tops of cupcakes spring back when lightly touched.

Vanilla Malted Buttercream

4 egg whites, room temperature

2/3 c. water

1 1/3 c. sugar

1 lb butter

1 T vanilla

1/2 c. malted milk powder

Place egg whites in bowl of a standing mixer. Combine water and sugar in a medium saucepan and cook to 230 degrees. When syrup reaches 230 degrees, turn mixer on high speed and begin beating egg whites. Bring syrup up to 242 degrees while whites are beating. (Whites should now be holding soft peaks. ) Pour syrup into whites, continuing to beat on high speed. Continue beating until mixture has cooled. You can test the temperature by touching the bottom of the mixing bowl. When cool to the touch, turn mixer to medium and begin adding butter in small chunks. Continue beating until all butter is added and mixture looks homogeneous. Beat in vanilla and malted milk powder.

The Jig is Up

Well, I can't hide it anymore. Some of you may have noticed already, but this baking-centric blog has yet to feature any baked goods. The truth is, I have not had a working oven since my move. This has resulted in several occupational misadventures (ever try to make breakfast pastry for 60 with no oven? ) but also a bit of branching out. I'm actually trying some savory cooking instead of getting diverted by a constant stream of sweet ideas. I can't wait to get back to baking, but for now I have a quick recipe for one of my favorite greens. This dish is so simple and very delicious- a huge payoff for very little preparation!

Swiss Chard with Raisins and Pine nuts

Adapted from Gourmet

1 1/2 lb Swiss chard

1/2 c. pine nuts

1/4 c. olive oil

1 onion, chopped

1 T. minced garlic

1/3 c. golden raisins

1/2 c. water

salt and pepper

After washing, tear leaves from chard and chop leaves and stems separately. Toast nuts in oil over low-medium heat, stirring, until golden. Remove to paper towels with a slotted spoon and season with salt. Cook onion and garlic in oil remaining in pot, stirring occasionally, about 3 minutes. Add chard steams and cook, stirring occasionally, about 3-4 minutes. Add 1/4 c. water and raisins and cook, covered, until steams soften. Add leaves and remaining water and cook, stirring occasionally, until leaves are tender. Season with salt and pepper to taste. Serve sprinkled with pine nuts.

Just right

Porridge. If you are anything like me, the word conjures up images of children's stories and Victorian-era orphans. Everyone has heard of porridge, but who do you know that has actually eaten it? What exactly is this stuff? Until recently I was content to let this fabled food stay wrapped in its shroud of nursery rhyme mystery, but a pantry full of odds and ends resulted in Pumpkin Ginger Porridge.

Porridge is essentially oatmeal. Or rather, it was oatmeal, before rolled and instant oats arrived on the scene. Steel cut or Irish style oats are crucial to this recipe. Rolled oats are wonderful for baking, but steel cut oats provide a nutty flavor and heartier texture when cooked. The end result isn't especially photogenic but I wanted to share the recipe regardless. It makes a large batch which will keep well in the refrigerator for about a week. I heat up portions for breakfast in a small saucepan with a little bit of water or milk and top with crystallized ginger and flax seeds. Now I know why Goldilocks was willing to tangle with bears to get her hands on some.

Pumpkin Ginger Porridge

4 c. water

1 c. steel cut oats

15 oz. pumpkin puree

1/3 c. molasses

2 t. cinnamon

1 t. ground ginger

1/2 t. nutmeg

1/2 t. allspice

crystallized ginger, chopped, for garnish

Bring water to a boil in a large saucepan. Add oats and cook about 5 minutes, until mixture begins to thicken. Bring heat down to a simmer and cook, uncovered, another 10 minutes. Stir in pumpkin, molasses, and spices. Continue to simmer about 15 minutes, until liquid has mostly absorbed. (It will be very thick.) Serve hot topped with 2 T. crystallized ginger or remove to a container to refrigerate.