Tuesday, 15 January 2013

Cabin Fever - Part I


I just got back from a trip to Montana.
I don't think I have ever been anywhere this remote in my life.
They call Montana 'Big Sky Country' and that is one of the things I noticed first when I stepped of that plane in Billings. The only other time I have been so amazed by how vast and blue the sky can be was in Texas a few years ago but I forgot about all about that when I stepped of a tiny plane.
We had been planning that trip for the better part of three year. At some point it had involved going to watch the 4th of July parades and see some real-life cowboys. Over the years the ideas changed and at some point January was suggested. I think that was the best idea any one could have had.
We got to see Yellowstone National Park in the winter. Rather than being stuck amidst hoards of other tourists we drove through a deserted park.


We saw bison and elk, Annie even saw some wolves taking a nap after having eaten who-knows-what (we met this group of people who were tracking the wolves in the park).

We got to see way more dinosaur skeletons than I had ever seen in one place,


we went ice-skating behind the Mamoth Hot Springs Hotel which reminded everybody else in our group of The Shining (since I am too much of a chicken to even watch that movie I was less creeped out by the hallways at night); I couldn't help but think of the place the original Dirty Dancing was set at.
We got to sit in a hot spring pool at night and stare at more stars than I had ever seen before.
And then there was the hubbard squash.


Don't judge the outfit or the mess...this is what cooking with Ashley and Katharina has always looked like :)
Since the squash 'obviously' had to go because it was going to go off (in like a month or so), we decided to try and cook as many things involving squash as possible. We got quite creative.
Think squash, potato, and chicken stew, squash quick-bread, squash pancakes, and squash studded meatballs. You'll hear more about those when I get around to writing them up (i.e. when I stop listening to country music on youtube)
I don't think I have had that much fun cooking since I moved out of the apartment I was living in back in St Andrews. Fittingly, the lovely girls I got to cook with were both fellow St Andrews alumnae and more importantly, one of them was my room-mate from that apartment back in St Andrews.

Wednesday, 19 December 2012

Bitter Orange & Almond Cake


Are you hating the holiday season yet? I'm trying to avoid any pre-Christmas annoyance by spending as much time at home or at the gym where I can ignore the fact that the whole world seems to have gone crazy. That and the fact that I didn't and am not planing to make any Christmas cookies this year.
I'm making up for my lack of festive spirit on that front by playing Christmas music pretty much all day long (especially this song) and by making my flat smell of bayberry.
This cake is inspired by Nigella Lawson's Clementine Cake but I wanted bitter oranges and I didn't like the idea of having to remove all the pips in the bitter oranges before pureeing. I modified her recipe and I hope you'll like the new, somewhat less dense version as much as I do.
I made this cake for my team's Christmas party and while I thought it was nice that evening, the leftovers were even better the next day. The orange flavour intensifies overnight so while I'm sure you'll enjoy it the day you make it, if you have the time, make it the day before you need it.

Bitter Orange & Almond Cake
2 Bitter Oranges
1 'Normal' Orange
200g Ground Almonds
50g Coconut Flour
100g Flour
2 tsp baking powder
4 Eggs
180g Raw Cane Sugar
80 ml Olive Oil

Wash the oranges in hot water (even if they're organic and definitely don't use waxed oranges here), then put them into a pot with water and cover with a lid. Bring the water to a boil, then simmer for 20 minutes or so - I doubt 5 or 10 minutes more will ruin this recipe. Take the pot off the heat and allow the oranges to cool in the water.
Preheat your oven to 160˚C and grease and flour a 26cm springform tin.
Once the oranges are mostly cold, juice them and set the rinds of one bitter orange and the 'normal' orange aside. Discard the rest.
Make sure there are no pips left in the orange rinds, then puree the rinds using a food processor or an immersion blender.
Stir the flours, baking powder and ground almonds together.
Whisk the eggs and the sugar until they become somewhat fluffy (they're whole eggs so don't expect too much) then add the olive oil, orange juice and the flour mix. Don't overmix things but try to get things somewhat mixed. Then fold in the orange puree.
Pour the batter into the prepared tin and bake for 50 minutes. If the cake starts getting too dark, cover with tinfoil.
When the cake is done, keep it covered with the foil or cover it now. You can wrap it in a tea-towel but if you'll be eating the cake at home then just covering it should do the trick. Wrapping it means you can move the cake sooner if you are waaay to later for a Christmas party though (I'm totally going through a purely hypothetical scenario here).
This cake is lovely on its own but thick double cream or ice cream or custard work incredibly well with the slight bitterness of the oranges.
I hope you have a fantastic rest of the week and hopefully I'll find the time to write a bit more regularly :) My excuse is a good one though...the new layout and organisation of the blog is nearly ready and I should be able to share them with you before this baby turns three in January :)

Thursday, 6 December 2012

Buttermilk with Carrot and Butternut Squash Soup


In case I have never told you before - I love meals that require only one pot or pan. Partly because for the entirety of my adult life I have not lived in a place with a dishwasher and I really don't like washing up. More importantly, though, I love all those dishes that allow flavours to build and mix and develop. Soups and stews and casseroles - take some simple things, give them some time and you end up with some amazing flavours and leftovers for the next couple of days :)
This soup is one of those amazing dishes - it's incredibly easy, it tastes like home and the last glorious autumn days even when it's already snowing outside, and while each of its ingredients is nice by itself, it is so much more than just the sum of its parts.

Buttermilk with Carrot and Butternut Squash Soup
200g Carrots (I used a variety of carrots that pretty much breaks apart when you cook it and that becomes super creamy, normal carrots will not be as creamy but will taste nice as well)
200g Butternut Squash
1/2 Apple
1 small Onion
Olive Oil
Beef Stock (trust me, the beef works wonders here!)
A small glass of white wine if you have some sitting around
Buttermilk (lots and lots and lots - I used 100ml for my bowl)
Salt, Pepper, Crushed Chilli Flakes

Peel and dice the carrots, butternut squash, onion and apple (eat the remaining 1/2 apple while you cook). I don't believe it makes a difference what size you go for other than that if you cut tiny pieces things are going to cook faster.
Heat some olive oil in a pot and sauté the onions until they become glassy, add the carrots, butternut squash and apple. Stir around for a bit, then add the wine and enough beef stock to cover everything.
Cook until the carrots are tender. If you get bored - do you have any more wine left? Remember the other half of that apple from earlier? They should go really well together :)
Once the carrots are tender, puree using an immersion blender.
Season until you are happy.
Put some soup in a bowl and then drown it in buttermilk (don't forget to stir because the buttermilk will sink). If I'm perfectly honest with you I tend to use more buttermilk than soup but then I do love soup with my buttermilk or yoghurt. If you're not convinced - the soup is lovely on its own but you should really try it with some (or lots) of buttermilk!
Oh, and bread obviously works really well with this :)

Sunday, 2 December 2012

First Advent Weekend & Thanksgiving Impressions

Are you excited about the next 23 days?
I got back from the US last Monday and as always I have surprised myself at how bad I am at adjusting to having to get up 6 hours earlier when I don't have the sun shining in my face at 6 in the morning.
This time I decided to put the spare time at night to good use and for the first time in as long as I can remember I have finished writing my Christmas cards and my Christmas shopping before people even got around to lighting the first candle on their Advent wreath. 
Here is what mine looks like this year (I was just told off by Judith that it's not a proper one because it has no candles, but you'll see where I got the idea for this year's theme from later)
Sorry about the really bad colours...but my camera really doesn't like the light spots in my flat....

I thought it would be fun to give you a peek of what I was up to for my belated summer holiday :). I spent a week in DC and Williamsburg, Va. You have no idea how amazing it was to see so many lovely people I get to seen nowhere near enough. Oh, and then I kinda fell in love with Williamsburg (it's like St Andrews but with less rain, a Williams Sonoma and places selling hot apple cider in the streets...I think I went to the wrong university)

How how cute is this place?!?!?


 I have become somewhat obsessed with Christmas wreaths...




 Colonial roosters at Jamestown Settlement


Yes, your plants can have their own tipi, too



©Kathleen Dowling
 Lovelovelove this hat, as you can see in the top right corner of the picture you can also use it as a basket...


Tuesday, 20 November 2012

Lemony Glazed Carrots


A couple of years back my friend Guill made these amazing carrots for my thanksgiving party. I fell in love with them and have been thinking about them ever since. You see, I normally cook my carrots and then glaze them with some butter, salt, and honey. Not that I don't love that version but sometimes it just gets boring. Guill's version is lemony and sweet and you can taste hints of cinnamon and star anise. It's exciting where my everyday version isn't.
So I used my Fakesgiving party this year as an excuse to finally ask for the recipe. I probably should have done so two years ago because I think this might be the version I'll be making from now on.

Oh, and in case you are wondering what I mean with cooking carrots - the stall at my farmers market normally has three kinds of carrots - one variety that tastes amazing in salads but looses some of it flavour when you cook it, one variety that tastes incredibly boring when you eat it raw but once you cook it, it falls apart and becomes really creamy (that variety makes the most amazing soups), and then there's a third kind that tastes ok somewhat bland in salads but really develops its flavour when cooked and unlike the previous one the carrots hold their shape really nicely. I used the third kind when making this.

Guill's Carrots (quantities are approximate)
500g Carrots (I used cooking carrots and some purple carrots)
Lemon Juice (I used 2 tbsp but you might want to add a bit at a time to get the flavour you want)
3 Star Anise pods
2 Cinnamon Sticks
Pinch of Salt
2 tsp Raw Cane Sugar (as with the lemon juice this depends on your preference start with a little and add more if you decide it's not enough.

Peel the carrots and cut them into pieces that are all relatively equal in size (it doesn't matter what size they are as long as they are all more or less the same size. Put the carrot pieces in a saucepan that you own a lid for :) and add some water and the salt. You don't have to cover them but if you use very little water check every once in a while that there is still some left at the bottom of the pan.
Once the carrots are somewhat cooked (but nowhere near cooked through) add some lemon juice, the star anise and cinnamon sticks and sugar (play around with the lemon juice and sugar until you are happy with the flavour). Cover again and cook until the carrots are nearing an al dente stage.
Uncover and keep on the heat until the liquid has evaporated.
These carrots go amazingly well with a traditional kind of meal but they are also lovely with pasta and some hummus if you end up having leftovers.



Sunday, 18 November 2012

Sunday Salon: Taking a Breath

This week I am 'taking a holiday'.
The fact that I am writing should probably already tell you how much lying on the beach or sitting around doing nothing will actually be happening this week but that's not where I want to start off. Let's take half a step back.
Lately, I've been exhausted. I wake up in the morning and I am already tired, I go to bed and half the time I fall asleep with my light on because I am gone the second my head hits the pillow. I'm not telling you because I'm asking for pity but I'm more stating the obvious - if you're spreading yourself too thin and working on too many different projects, sometimes you just need to stop even if the things that you have to stop doing for a while are all things you love.
The reason I have decided to write about this today is because lately,every time I talk to someone we seem to be comparing who's had more migraines over the last feeks or who feels more rundown, who managed to hurt themselves worse while exercising in order to come down after a long day at work. I'm sure this has something to do with the fact that my circle of friends and acquaintances has a fairly high proportion of people who are at the beginning of their career, who have just moved to new cities, who are still trying to find their place in the 'real world'. But is that really it?
Sometimes I wonder - how much of it hast something to do with moving and starting a job and the whole 'real world' thing and how much has something to do with not being able to take a break.
After Preston wrote the last Sunday Salon post I had a whole list of things I wanted to write about, I had a list of people who had losely commited to writing a post, I had a backlog of 10 recipes, all waiting to be written out and uploaded.
And then I realised that I didn't care.
I didn't care whether you got my post on gay marriage exactly 4 weeks before the US election. I mean I care quite deeply about equality irrespective of gender or sexual orientation or religion, but at that point I had stopped caring about whether you care about what I have to say.
A while ago there was an article on the NYTimes opinionator blog by Tim Kreider making the rounds that discussed the idea that we 'enjoy' being stressed and that it's become somewhat fashionable, that it gives us purpose.
When I look at myself, when I look around me, I don't see that many people who enjoy being stressed out - yes, it's always fun to complain about how much you have to do and where you have to be when you have the time to do so, but more often than not people just disappear in that cloud of stress.
When was the last holiday in your adult life where you didn't think about work or brought your laptop or stuff to review or whatnot? Actually, let's include the last year or two of high school.
I had two times when I really didn't do anything for a couple of weeks - the sumer before starting university and then the summer before starting grad-school (but here I already have to make the concession that I went on a summer school at the beginning of that summer...).
There have been a couple of half-hearted attempts to go off the grid for winter holidays and then last year I went on a trip to the US with my mum last year that was supposed to be completely work-free...but neither attempt really worked out - it turns out I can't relax, even remotely when there is no internet whatsoever. I am that person who walks around a room with laptop or phone for better reception, who gets absolutely antsy if they can't check their email for more than 2 days in a row. I'm told it gets quite hilarious for others.
Have I actually become unable to take time off? Am I just a workaholic, or a person with an isolated problem? I don't think so. I am actually convinced that I am just an example of my generation (tell me if I'm delusional in that respect). I feel, unlike the generation Kreider is talking about our generation never learned to deal with having time off and never really learned to say no where work is concerned.
In a way we are incredibly lucky, having grown up in a time of relative prosperity, when so much seemed possible. No more cold war, the beginning of internet for everybody, one European currency...we grew up in an environment that allowed us to pursue our interests and talents. Most of us ended up studying things that weren't really practical but things that allowed us to grow and to develop our talents even further. So many of us were lucky enough to end up in a field that we are interested in and that we identify with (I don't think it matters whether that turned out to be Psychophysics or Political Science or Game Design or Theoretical Mathematics). Unlike the generation before us that, according to Kreider, likes to keep busy what we do has become entangled with our view of ourselves, it is linked to our self-worth. And that is where I think the trouble starts. When you need to take a break because you have no energy left, how does that affect how you see yourself as a person? If you need to slow down and do less of one of the things you use to define yourself, where does that leave you?
I don't know the answer to all of this, I don't know whether I have managed to explain any of those thoughts I've been trying to express. What I know, though, is that I will enjoy my little work expedition to DC as much as i can :)
I hope you have a lovely rest of your Sunday!

Friday, 16 November 2012

Cranberry Shrub


You might ask yourself - what on earth is a shrub? Well, other than the plant in your local park.
The first time I consciously came across a shrub recipe was in the the Maine section (for raspberries) of the lovely new edition of Clementine Paddleford's Great American Cookbook. While I am absolutely in love with that book - reading her stories that come with the recipes you are going on a journey across a country that is very similar to the US these days but at the same time it feels like you are exploring a completely different country. If you like going to those living history museums where you can see how people used to live 'back in the days' then I am pretty sure you will love the book as much as I do (and all the recipes I have tried so far were really nice!).
Anyway, this recipe called for exactly three ingredients, raspberries, sugar and vinegar. I had this somewhat latent plan of making some kind of shrub at some point to find out what this whole thing was about. If I am going to be perfectly honest with you I was not quite convinced by the whole fruit and vinegar thing but a few weeks ago I followed a link on the bitten word and came across guess what - cranberry shrub. From their description it sounded like it could actually be nice and they suggested serving it with vodka, so I decided I could always up the vodka if it was really horrible. Boy, was I wrong!
This stuff is amazing! As I mentioned yesterday, it pretty much tastes like Brause. In all its fizzy awesomeness. Somehow the vinegar does something on your tongue that it doesn't do when you make salad dressing. I don't have a clue how it works but it's amazing. And more importantly, unlike with the dried stuff of my youth you can add soda water and it will taste even more amazing (the dried stuff would always bubble over and spill everywhere on the table and it never seemed to taste as good as it did with flat water but then there weren't enough bubbles...childhood trauma....I'm telling you).
But let's get to the actual recipe, if you are looking for a somewhat old-fashioned aperitif for Thanksgiving (or any kind of dinner party in the near or far future) I strongly suggest you make a shrub. Any kind really. Because I can't imagine shrub made with other fruit tasting any less amazing than the cranberry one I made :)

Cranberry Shrub (adapted from Dunn & Patton, after a recipe in Fine Cooking)
3 cups Cranberries
3 cups Water
1 cup Raw Cane Sugar
3/4 cup Vinegar (I used 25% vinegar and water in a 1:4 ratio to make the 3/4 cup - go for just under 3 tbsp of the concentrated vinegar in that case - otherwise white wine or apple vinegar will be good alternatives)
Zest of 1/2 Orange

Heat all ingredients in a saucepan. Bring to a boil, then reduce the heat, cover and simmer for 20 minutes or so until the cranberries have turned into mush.
Take the pan off the heat and wait until the cranberry mixture has cooled down.
Puree with an immersion blender or if you only have a normal blender blend it in batches.
Strain through some musselin to remove the remaining pieces of cranberry skin.

Now, that was nice and easy :)

Soda water goes really nice with this. As does vodka or Chase gin or sparkling apple cider or tonic water. I haven't tried anything else, but  I'm sure there are a lot more lovely combinations that will work.
I hope you have a lovely weekend! I will be enjoying airline food :) fun times!
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