Un-Frozen

I don't know what's up with my apartment, but right after dealing with the lack of heat, my stupid refrigerator died on me! And it's not the first time that this has happened! Of course it died the day after I made two new batches of soup to freeze for future snowstorms. What a waste of time and money and food! At least I got to sample (and photograph) my white bean soup before throwing it down the trash chute. Annoying!

I think the key to this recipe is cooking the base vegetables in bacon fat in order to infuse the soup with the essence of bacon. Then, if you wait to top each bowl with freshly cooked bacon right before serving, you can retain the crispy texture. Bacon!

Even though it has been strangely warm this weekend, I know that another snowstorm has to be lurking just around the corner. So while I am dreaming of enjoying a glass of rosé on a beach somewhere warm, I'll make another batch of soup in anticipation of a potential blizzard, with my fingers crossed that it won't actually happen. The blizzard of course, not the rosé!

White Bean with Bacon Soup
The Ski House Cookbook

5 strips thick-sliced bacon
1 medium yellow onion, diced
1 medium carrot, diced
1 celery rib, diced
1 medium shallot, minced
4 garlic cloves, minced
1 teaspoon chopped fresh thyme
1 bay leaf
2 (15-ounce) cans cannellini or other small white bean, drained
2 1/2 cups low-sodium chicken stock
Salt and freshly ground pepper

Gratuitous bacon shot

1. In a large pot over medium heat, cook the bacon until crisp, about 8 minutes. Remove the bacon to drain on paper towels.

2. Remove all but 2 tablespoons of the bacon fat from the pot. Add the onion, carrot, celery and shallot and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the garlic, thyme and bay leaf and cook until fragrant, about 1 minute. Add the beans and stock and bring to a boil. Reduce the heat and cook the soup over medium heat for about 15 minutes or until the beans begin to fall apart.

3. Discard the bay leaf and puree the soup until smooth with an immersion blender. Season the soup with salt and pepper to taste and transfer to bowls. Crumble or chop the cooked bacon, garnish the soup and serve. Serves 4 - 6.

Cold Comfort

I also use my meat thermometer to read the temp in my apt. It's VERY rare!

When it's 8˚ outside the last thing that I want to do is get up in the dark to go to a 6:30 am spin class. Especially when my apartment is only 55˚ to start with. Thanks landlords! It's super comfy! I think the shivering is helping me to burn extra calories so I don't even have to go to the freaking gym! (Fortunately, because now my gym has no heat or water. Gross.)

Even though I sadly do have to get up supes early to go to the gym and/or work, I'd really rather sleep in and have a snow day like some peeps enjoyed earlier this week. And what I'd love to eat is a giant batch of homemade waffles. (Served to me on a silver platter, thanks.) I'm not talking about the crazy yeasted version that I made here, just your good old-fashioned basic recipe. Mostly I just need a way to consume the six or so bottles worth of maple syrup that I have stashed from purveyors such as Crown in NY,  Gillingham's in VT, and a generic bottle from MI. 

Though I did try, I'm obviously not very good at estimating the amount of batter required to make a full waffle on my waffle iron. The first one didn't have any edges at all. At least my photo below shows improvement. I need help. Who's coming over to cook for me? BTW: BYO space heater.

Quick Waffles
Adapted from Bon Appétit

1 3/4 cups all purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups whole milk
2 large eggs
6 tablespoons (3/4 stick) unsalted butter, melted, slightly cooled
Peanut oil

1. Whisk the flour, sugar, baking powder, and 1/2 teaspoon salt in a large bowl to blend. Whisk the whole milk, 2 large eggs, and melted butter in medium bowl to blend. Add the milk mixture to the dry ingredients in a large bowl and whisk until the batter is smooth. DO AHEAD: Can be made 1 hour ahead. Let batter stand at room temperature.

2. Heat the waffle iron according to manufacturer's instructions (medium-high heat). Brush the grids lightly with peanut oil (don't miss any crevices or you waffle may stick like mine did). Pour enough batter onto each waffle grid to cover generously (about heaping 1/2 cup batter for 4 1/2x3 1/2-inch grid); spread evenly with an offset spatula. Close the waffle iron and cook until the waffles are golden brown and crisp on both sides, 5 to 6 minutes.

3. Divide the waffles among 4 plates. Dust with powdered sugar or dollop with unsalted butter or smother with real maple syrup, or do all three. Serves four.

Frozen

While packing to go away on a trip, I try to also spend the time to empty out my fridge so that I don't return to a science experiment gone terribly wrong. The only problem with this plan is that when I do finally come home, especially if it's later in the evening, the only thing I have left to eat are ice cubes. Yeah, yeah... I could order in, but then I'll just order too much, spend too much, and eat too much.

When I returned from my latest trip just after New Years and rummaged through my freezer to gnaw on some ice cubes, I found a container of lentil soup that I had frozen during Christmas week. I had totally forgotten about it. For me, stocking up for future trips or just the winter to come is key, especially since my apartment has been hovering around 55 degrees so far this winter, incidentally the minimum required by NYC law. Coincidence? Doubt it. Someone's trying to save some dollar bills and it ain't me.

Anyhoo, I decided to make a variation of a lentil soup which I first wrote about here. It's supes quick to make, freezes really well, and is also delicious served over basmati rice. (Check out the recipe below.) I also made a batch of vegetable soup, which I guess you could call minestrone, and even threw in a leftover Parmesan cheese rind. Instead of throwing them away, you can freeze rinds and then add to soups to flavor them. The addition of pasta is optional depending on how you're feeling about carbs after the holidays. One option is to make the soup without the pasta and then add it in when you are reheating the soup, if you have the calories to spare. I don't, but added some anyway. It's still better than ordering (and eating) pad thai.

Minestrone (aka vegetable) Soup

2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, peeled and diced
1 large celery stalk, diced
Salt and freshly ground black pepper
1 (14.5-ounce) can diced tomatoes
1 medium bunch kale, chopped
1 (15-ounce) can small white beans, rinsed and drained
6 cups broth (vegetable or chicken)
1 (2-inch) piece of parmesan rind
3/4 cup small dried pasta (optional)
Freshly grated Parmesan, for serving

1. In a large pot, heat the oil over medium heat. Add the onion, garlic, carrot, celery, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until the vegetables begin to soften, 5 - 8 minutes.

2. Add the tomatoes, kale, beans, broth and Parmesan rind. Bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes. Add the pasta, if using and cook for ten minutes more, or until the pasta is al dente. Discard the cheese rind and season to taste with salt and pepper. Serve sprinkled with Parmesan if desired. Serves 6 - 8.

Curried Lentil Soup

1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, finely chopped

Salt and freshly ground black pepper
2 large garlic cloves, minced
2 tablespoons (or more) curry powder
1 cup green lentils
4 cups water

Cilantro and lemon wedges, for serving

1. Heat the olive oil in heavy large pot over medium heat. Add the onion and carrot and sprinkle with salt and pepper. Cook until the onion is translucent, stirring occasionally, about 4 minutes. Add the garlic and stir until the vegetables are soft but not brown, about 4 minutes longer. Add the curry powder and stir until fragrant, about 1 minute. 

2. Add the lentils and 4 cups of water. Sprinkle with salt and pepper. Increase the heat to bring to boil. Reduce the heat to medium and simmer until the lentils are tender, about 30 minutes. Pulse briefly with an immersion blender to desired consistency. Top with cilantro and serve with lemon wedges. Serves 6.

Hey, Blondie!

My quick go-to recipe for a sweet treat is always brownies. Always. You can't beat a warm brownie right out of the oven. Maybe with a little vanilla ice cream? But for the same amount of ingredients (if you don't count the nuts and chips), you can make blondies, essentially a quicker version of chocolate chip cookies but with a richer butterscotch flavor. Try it. I bake a lot and was recently told that it was the best thing I ever made. I'm not so sure about that, but I'll take it!

Blondies with Chocolate Chips and Walnuts
Adapted from Martha Stewart

8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour, (spooned and leveled)
1 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts

1. Preheat the oven to 350˚F. Brush an 8-inch square baking pan with butter.

2. In a large bowl, whisk the butter and sugars until smooth. Whisk in the egg and vanilla. Add the flour and salt. Mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth the top. Sprinkle with remaining chocolate chips and walnuts.

3. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. Store in an airtight container up to 2 days.

A Christmas Story

It's Christmas Eve ya'll! Time to get ready for 24 hours of A Christmas Story! TBS gives us all a gift that we don't have to wait until Christmas morning to open, starting at 8:00 pm tonight. And BTW, did you know that you can even visit Ralphie's house?!? You're welcome. Since I won't be in Cleveland to experience it in person, I will be hunkered down in front of my TV laughing at Ralphie dressed as a deranged Easter Bunny, scarfing down the last of my holiday cookies (not soap!).

If you need a last minute cookie recipe, try these oatmeal lace cookies, one of my mom's faves. They're great because you don't need that many ingredients and you can whip them up in, like, 15 minutes (including baking time). You'll end up with an impressive crisp, delicious cookie that may also be quite fragile. FRA-GEE-LAY. Must be Italian.

Oatmeal Lace Cookies

1 egg, lightly beaten
1 cup old-fashioned rolled oats
1 cup sugar
1/4 cup butter, melted
2 teaspoons vanilla
2 tablespoons + 1 teaspoon all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking powder

1. Preheat the oven to 375˚ F. Add all of the ingredients to a large bowl. Stir to combine.

2. Cover a baking sheet with parchment paper (or a silicone baking mat). Drop the batter, one scant teaspoon at a time, leaving 3 inches between cookies. Bake for 5 - 7 minutes until golden brown. Cool completely before removing from sheets. Makes 24 cookies.

Very Cranberry

Thanksgiving is only one day away so I am making my list and checking it twice...for baking ingredients not Black Friday sales, people! Since not everyone likes cranberry sauce (or they want the one from the can) I need to figure out what to do with my leftovers. Cranberry margaritas, duh! This recipe is from The Red Cat, one of my fave restaurants in NYC. Check out their delish zucchini recipe here. 

For this fabulous margarita, just make a cranberry sauce as you normally would for Thanksgiving dinner, but then instead of smearing it all over a turkey sandwich, add it to a cocktail shaker and watch your margarita turn a lovely shade of pink. Festive and delicious. Bottoms up!

Cranberry Margarita

Jam:
1 1/2 cups fresh or frozen cranberries
1/3 cup sugar
3 tablespoons fresh orange juice
2 teaspoons finely grated orange zest

Drink:
1 tablespoon kosher salt
1 tablespoon sugar
1 1/2 teaspoons Chinese five-spice powder, if desired
1 lime, cut into wedges
4 ounces Triple Sec or Cointreau
6 ounces Tequila

1. Make the jam: Bring the cranberries, sugar, orange juice, and 1/2 cup water to a boil in a medium saucepan. Reduce the heat and simmer, stirring occasionally, until thick and jammy, 30–40 minutes. Mix in the orange zest; let cool. DO AHEAD: Jam can be made 5 days ahead. Cover and chill.

2. Make the drinks: Mix the salt, sugar, and five-spice powder (if using) on a small plate. Rub the rims of Old Fashioned glasses with a lime wedge; dip in the salt mixture and fill the glasses with ice.

3. For each cocktail, combine 1 ounce lime juice, 1 ounce Triple Sec, 1½ ounces tequila, and 2 tablespoons cranberry jam in a cocktail shaker. Fill with ice. Cover and shake until the outside is frosty, about 30 seconds. Strain into the prepared glasses.

Apple Expectations

How is November halfway over?? It's going to be Christmas in one second so...time to start baking!

I've been flipping through magazines trying to get some new ideas for Thanksgiving desserts. I've made all sorts of pies in the past, but the truth is that I have to produce an apple crisp or I will be asked to leave dinner! For realz. (These peeps expect a crisp or a crumble at each and every dinner that I attend. Holiday or not.) I was just thinking that maybe I could jazz it up somehow? Like with cranberries? I like the tartness that they add, but not sure if my dinner crowd will approve. I think that they may be apple crisp purists. Or just happy to get whatever I make? I'll go with that. I made a mini version today, essentially a half batch, and I was totes happy. (Just wish I had some ice cream or whipped cream.) We'll what I can get away with!

Apple-Cranberry Crisp

Topping
1 cup (packed) golden brown sugar
1 cup old-fashioned oats
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces

Filling
1 (12-ounce) package fresh cranberries
2 1/2 pounds Fuji or Rome or Granny Smith apples (or a mix - about 6 medium), peeled, cored, cut into 1/2-inch chunks
3/4 cup sugar

3 tablespoons all-purpose flour

1/2 teaspoon cinnamon

Vanilla ice cream

1. For the topping: Combine brown sugar, oats, flour, and salt in large bowl. Stir to blend. Add the butter and rub in with fingertips until the mixture comes together in clumps. Cover and chill while preparing the filling. (The topping can be prepared 1 day ahead. Keep chilled.)

2. For the filling: Preheat the oven to 375°F. Generously butter a 13x9x2-inch glass or ceramic baking dish. Combine the cranberries, apples, sugar, flour and cinnamon in a large bowl. Transfer the filling to the prepared dish. Sprinkle the topping over the fruit mixture.

3. Bake the crisp until the filling bubbles and the topping is crisp and deep golden brown, about 40 minutes. Let cool 10 minutes. Serve with ice cream, if desired. Makes 8 - 10 servings.