Brown Butter & Sea Salt Muffins

I'm a sucker for any sort of browned butter situation. If I'm out at a restaurant and I see brown butter anything on the menu, no need to continue browsing. I will have that, please. There's just something about taking an already perfect ingredient such as butter and transforming it into a totally different (yet equally perfect) entity that gets me every time. 

I think I also enjoy the languid, meditative process involved in making browned butter. So often I will whiz through my cooking lickety-split, balancing four or five different tasks at once in order to maximize efficiency. But browned butter forces you to slow down, because if you have too much going on I can promise that you will forget all about that little pot of butter melting away quietly in the background, and all of a sudden- poof! In a split second you're left with blackened, burned, ruined butter. So I take comfort in the fact that as long as you stay close by, practice a little patience and give it the occasional stir it will result in fragrant, nutty caramelized, buttery goodness every single time.

One of my favorite brown butter desserts is a tart with fresh fruit that I've made countless times, but this time I was in the mood for something of an individually sized nature. I decided to whip up a batch of muffins with brown butter, walnuts and a touch of Maldon Sea Salt- another ingredient that has me completely enamored, but I'll save my sea salt sonnet for another time. I added it to the batter of course, but also sprinkled a little on top of each muffin, and guys. Let me tell you, I went crazy for those little muffin tops! The brown butter flavor just explodes out of the top thanks to those delicate, crunchy flakes of salt.

Clearly there's already a sufficient amount of butter in these muffins so I opted to spread mine just with a simple dollop of fresh mixed berry jam. Personally I think that's all they need, but hey, if you want to add a smear of butter to your muffin, go crazy. No judgement.

Ingredients
1 cup unsalted butter
2 cups all purpose flour
1 tsp. baking powder
1 tsp. Maldon sea salt, plus more for garnish
1/2 cup sugar
1 cup brown sugar, packed
2 eggs
2 tsp. vanilla extract
1/3 cup chopped walnuts

Instructions
1. Preheat the oven to 350 degrees. Line a regular sized muffin tin with liners or spray with nonstick cooking spray.
2. Melt butter in a small saucepan over medium heat until it begins to brown. Remove from heat.
3. Combine flour, baking powder and sea salt in a bowl. Strain brown butter into a separate bowl and add sugar, brown sugar, eggs and vanilla. Whisk to combine, then add dry ingredients and stir until combined.
4. Fold in walnuts, then divide evenly among muffin cups and garnish the tops with additional sea salt. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Cool slightly before serving.

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Black Bean Soup with Avocado Crema

When the craving for Mexican food hits, it hits hard. It's not something that is easily ignored, nor is it something that I can feel great about eating, but I do it anyway because I know the craving won't subside until I give in. The other day after a long hike with John left us feeling ravenous and quite deserving of something yummy, we bit the bullet. We binged on baskets of warm tortilla chips, a super-sized guacamole and like, three refills of the free black bean and corn salsa at Carlitos, one of my favorite Mexican restaurants in Santa Barbara. It was all well and good until our fajitas arrived and we were so stuffed we could hardly make a dent in it. Tragic.

Although we were more than happy to take home the heaps of leftovers (including the chips and salsa that we didn't manage to inhale), it got me thinking that the next time I felt a Mexican craving coming on a lighter situation was in order. This black bean soup is just that, with all the flavors I could want but  minus the food coma afterwards. It's rich in fiber and protein, and the smooth consistency makes it easy to digest. I also opted to substitute traditional sour cream with Greek yogurt, which is something I always do when making Mexican at home. It cuts on fat and calories, and I promise you will hardly notice the difference. Finish it off with a zesty avocado crema and a dollop of fresh pico de gallo. It makes the dish more so much more fun, like a little fiesta for your mouth.

makes about 6 servings
Ingredients
for the soup:
1 tbsp. olive oil
1 clove garlic, chopped
3 carrots, chopped
4 scallions, chopped
3 cups low sodium chicken broth
1/2 tsp. cumin
1 bay leaf
2 14 oz. cans of black beans, drained and rinsed
salt and pepper, to taste
1/3 cup Greek yogurt

for the avocado crema:
1/2 of a ripe avocado, mashed
1/4 cup Greek Yogurt
1/2 tsp. lime zest
1 tsp. lime juice
pinch of salt

Instructions
1. Heat olive oil in a large stockpot over medium heat. Add garlic, carrots and scallions and cook, stirring occasionally, until carrots begin to soften (about 5 minutes).
2. Add broth, cumin, bay leaf and black beans to pot and bring to a boil. Lower heat and simmer for 10-15 minutes. Remove from heat and puree soup using an immersion blender until smooth.
3. Season with salt and pepper and add Greek yogurt, stirring until fully combined.
4. To make the avocado crema, combine all ingredients in a food processor and pulse until smooth.
5. To serve, ladle soup into bowls and garnish with avocado crema and pico de gallo, if desired.

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Vegan Shepherd's Pie with Cauliflower Puree

I'm taking a little hiatus from the holiday-themed dessert posts and swinging all the way to the opposite side of the pendulum with this recipe. I can only handle so much of a diet consisting primarily of sugary sweets and flour-laden treats before my insides cry out in despair for wholesome veggies- especially this time of year when seasonal obligations like Christmas shopping, holiday parties and baking are piled on top of the multitude of regular daily tasks we strive to accomplish. I don't know about you but I certainly can't afford a sugar crash in the midst of so much hustle and bustle...and forget about skipping meals because I'm too busy. You don't want to be caught anywhere near me when I'm hangry.

That's why I like to turn to dishes such as this vegetarian shepherd's pie that are loaded with vegetables and lean protein to nourish and fuel me through the holiday hullabaloo. The aggressive hunt for a parking spot, LOOONG lines at the store and endless gift wrapping all seem that much more bearable if I've got a good healthy meal in my belly to keep me going. And so much the better if said meal is something I can quickly prep, pop in the oven and enjoy for a few days to come, thereby cutting down on time spent in the kitchen and allowing more time for various errands. I secretly give myself a gold star for productivity whenever something like this happens.

This shepherd's pie is completely guilt-free: lentils (the steamed and ready variety from Trader Joe's makes this recipe a breeze), spinach, portobello mushrooms and other good-for-you ingredients are blanketed by a layer of vegan cauliflower puree, which seamlessly replaces the traditional mashed potato crust. Make a big batch for yourself and enjoy the leftovers for the remainder of the week, or prepare this in advance and reheat in the oven for an easy-peasy dinner for your holiday guests. Individual ramekin servings are optional- if you're feeling fancy.

makes 6-8 servings
Ingredients
for the filling:
1 tbsp. olive oil
1 medium onion, finely chopped
3 carrots, chopped
1 tsp. fresh thyme, chopped
1/2 tsp. fresh rosemary, chopped, plus more for garnish
1 tbsp. garlic, minced
1 cup baby spinach
1 cup portobello mushrooms, sliced
1/2 cup vegetable or chicken broth
2 cups cooked lentils
salt and freshly ground pepper to taste

for the cauliflower puree:
1 head cauliflower
1/4 cup coconut milk
1/4 tsp. freshly ground nutmeg
salt and freshly ground pepper to taste

Instructions
1. Remove the core of the cauliflower and chop the florets into medium sized pieces. Steam until florets are tender with a hint of crispness left, about 10-15 minutes (prick pieces with a fork to check for doneness). Reserve steaming water. Transfer half of cauliflower and coconut milk to a food processor and puree until smooth. Add nutmeg, salt, pepper and remaining cauliflower to food processor and puree again until smooth, adding steaming liquid by the tablespoon if necessary. Set cauliflower puree aside.
2. Preheat oven to 425 degrees. Heat olive oil over medium heat in a large stockpot. Add onions, carrot thyme and rosemary and cook until vegetables begin to soften, about 7-8 minutes. Add garlic, spinach and mushrooms and continue to cook for another 1-2 minutes or until spinach begins to wilt.
3. Add broth and lentils to pot and cook until broth is almost completely absorbed. Season to taste with salt and pepper and transfer lentil mixture to a medium casserole dish or individual ramekins. Cover mixture with a layer of cauliflower puree and bake for about 20 minutes or until cauliflower puree begins to brown (broil for a few minutes if desired). Garnish with fresh rosemary and serve.

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Cranberry Pear Tart with Cardamom Creme Anglaise

If you're looking for a dessert that will knock the thick, fuzzy socks off your guests this holiday season, look no further than this cranberry pear tart. This tart has everything: a crunchy walnut shortbread crust, a filling that's chock-full of seasonal goodness, a streusel topping, and if all that weren't enough, I whipped up a quick cardamom creme anglaise for drizzling. Just to seal the deal. It's no surprise that by the time I got around to photographing this tart there were only two slices left- it's pretty much the bomb diggity of all Christmas desserts.

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But a dessert doesn't earn a title like that just willy nilly- you are hereby fairly warned that this recipe requires a little bit of elbow grease. It's not that the recipe is difficult by any means. But each layer of the tart is given special attention and care: it's not just a crust, it's a walnut shortbread crust. It's not just creme anglaise, it's cardamom creme anglaise. Does this tart really need a streusel topping? No, but it's there...do you see where I'm going with this? It's that little extra bit of effort taken in each step that makes the whole thing come together magically in one heavenly bite. Trust me, it's worth it.

Ingredients

for the crust:

1 egg yolk

1 tbsp. heavy cream

1/2 tsp. vanilla extract 

1 1/2 cups flour

1/2 tsp. salt

1 stick butter, chilled and diced

for the filling:

3 anjou pears, cored and thinly sliced

2 cups fresh cranberries

1 tbsp. brandy

2/3 cup sugar

2 tsp. flour

1/2 tsp. ground cardamom

1/2 tsp. ground ginger

1/4 tsp. cinnamon

pinch salt 

for the streusel:

1/3 cup flour

1/4 cup brown sugar

pinch salt

2 tbsp. butter, melted

1/4 tsp. vanilla extract

for the creme anglaise:

1 cup whole milk

4 whole cardamom pods, crushed

1/4 cup sugar

2 egg yolks

Instructions

1. Preheat oven to 400°. To make the crust, mix the egg yolk, half-and-half and vanilla in a bowl. Add flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse, then add the yolk mixture in a steady stream with the processor running. Pulse for another 10-20 seconds and transfer the mixture to a bowl. Mix in the chopped walnuts by hand to distribute evenly.

2. Pour the crumb mixture into a 9-1/2-inch round fluted tart pan with a removable bottom. Firmly press the crumbs against the bottom and sides pan to form the crust. Prick the bottom of the crust all over with a fork and freeze for 10 minutes. Bake for about 15 minutes or until the bottom is set. Transfer to a cooling rack. Reduce the oven temperature to 350°.

3. To make the filling, coarsely chop the cranberries and add to a bowl along with the pears and brandy, stirring to combine. In a separate bowl mix the sugar, flour, cardamom, ginger, cinnamon and salt. Add to the cranberry-pear mixture, tossing to combine. Mound the filling into the par-baked crust.

4. To make the streusel, mix the flour, brown sugar and salt in a small bowl. Add the melted butter and vanilla. Combine with fingers until the mixture begins to clump together in small pieces when pressed. Sprinkle the streusel over the filling, breaking it into smaller pieces if necessary.

5. Bake at 350° until the fruit is tender and the crust and streusel begin to turn golden brown, about 50 minutes (if the tart begins to get dark at the edges, cover with foil).

6. While the tart is baking, make the creme anglaise: Set a mesh strainer over a medium bowl and set the bowl in a shallow pan of cold water. In a saucepan, combine the milk and cardamom pods and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes. In a separate bowl, whisk the sugar and egg yolks just until combined. Gradually whisk in half of the hot milk, then pour the mixture into the same saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking and remove the cardamom pods.

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Eggnog Marshmallows

I absolutely love all the festive holiday treats that come out this time of year, and one in particular that's hard for me to resist is eggnog. I feel ok about indulging in a glass or two each year but anything more than that and the dairy guilt starts to set in...I really don't drink milk anymore these days, opting instead for almond or coconut milk (because I'm super health-conscious like that). 

I'm sure there's a non-dairy version of eggnog floating around somewhere, but I haven't come across any in the grocery stores yet. In the meantime these eggnog marshmallows are hitting the spot. Sure, they're basically just a fluffy, spongy mass of sugar, which is probably in some ways worse than consuming dairy...but sometimes you just gotta live. I love popping one or two into my morning coffee and watching it slowly melt into a thick, frothy layer. Try tucking a few into a holiday mug along with some hot cocoa mix for a wonderful homemade Christmas gift! I'm all about the thrifty DIY presents, so if you end up receiving this as a gift from me try to still act surprised, ok?

Ingredients

nonstick cooking spray

2 envelopes gelatin

3/4 cup cold water

2 cups sugar

2/3 cup light corn syrup

2 egg whites

1/4 tsp. salt

2 tbsp. rum

1/2 tsp. ground nutmeg

1/2 tsp. cinnamon

2/3 cup powdered sugar

3 tbsp. cornstarch

Instructions

1. Coat an 8-inch square baking pan with nonstick cooking spray and line with wax paper that has also been coated with non-stick spray.

2. Sprinkle gelatin over 1/2 cup of cold water in a heatproof bowl and set aside.

3. Bring remaining 1/4 water, sugar and corn syrup to a boil. Cook until temperature reaches 260 degrees (temperature should be taken with a candy thermometer; this should take about 12-15 minutes). Remove from heat, add gelatin mixture and stir to combine.

4. Meanwhile beat the egg whites and salt in an electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form, about 3-4 minutes. Add rum, nutmeg and gelatin mixture and continue beating for another 7 minutes or so until a thick consistency is reached. 

5. Pour marshmallow mixture into prepared pan, cover and let stand at room temperature for 1-2 hours

6. Cut marshmallows into 1-inch squares (coat knife and spatula with nonstick spray if marshmallows are sticking. Combine cinnamon, powdered sugar and cornstarch and coat marshmallows on all sides with the mixture.

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Lemongrass Chicken Stew with Potato-Chive Dumplings

There's no denying it: it's that sniffling, sneezing, coughing, stuffy head time of year. Fortunately, I have yet to catch the dreaded bug, and I believe I have my trusty mini hand sanitizers to thank for that (one in the purse, one in the car and one in the house- I swear by it).

Everyone knows that a big bowl of chicken soup is a cure-all remedy for nearly any ailment. But as much as I love a good old-fashioned recipe from grandma, the traditional version can get a little tired, am I right? Carrots, celery, noodles...yawn. Chicken soup is just begging to be doctored up, and personally I find that something with a strong kick helps to set me right again when I'm feeling under the weather. Heaps of garlic and ginger and a healthy dash of sriracha and suddenly I can breathe again. That yucky nasal spray can take a flying leap as far as I'm concerned. Sorry, I have a thing. It creeps me out.

Anyway, back to the soup. I found this Thai inspired version on Food and Wine and couldn't wait to try it. I mean, who could resist those little gnocchi-esque potato dumplings? Certainly far more exciting than plain old noodles! So when a client recently came down with a little bug I jumped at the chance to help nurse her back to health with this soup. I took the liberty of tweaking the recipe a bit, adding generous amounts of immunity boosting garlic, ginger and lemongrass. And sure enough, she emailed me the next morning saying she felt loads better. I like to think the soup had a little something to do with it, thank you very much.

adapted from food and wine

Ingredients

1/2 pound russet potatoes, peeled and cut into 1-inch cubes

2 tbsp. canola oil

1 lb. boneless skinless chicken thighs, cut into 1-inch pieces

1 onion, chopped

1 tbsp. ginger, peeled and minced

1 tbsp. garlic, minced

1 tbsp. lemongrass, chopped

1 jalapeño, seeded and thinly sliced

1/4 cup fish sauce

3 cups chicken broth

1/4 cup flour, plus more for rolling

1 egg yolk

2 tbsp. minced chives

1/2 tsp. salt

1 lb. baby bok choi, chopped

1 tbsp. cornstarch dssolved in 1 tbsp. water

2 tbsp. fresh basil, chopped

Instructions

1. Put the potatoes in a medium saucepan and cover with hot water. Cook over high heat until tender, about 12 minutes.
2. Meanwhile, heat the oil in a large, heavy casserole. Add the chicken and cook over high heat until lightly browned, 4 minutes. Reduce heat to medium and add the onion, ginger, garlic, lemongrass and jalapeño. Cook, stirring, until the onion is softened, about 4 minutes. Add 3 tablespoons of the fish sauce and the broth and bring to a boil. Cover and cook over moderate heat until the chicken is just cooked through, about 10 minutes.
3. Using a slotted spoon, transfer the potatoes to a ricer and press into a bowl. Save the potato water. Add flour, egg yolk, chives and salt to the potatoes and stir until a stiff dough forms (you may need to add additional flour gradually until the dough comes together). Turn the dough out onto a heavily floured board and divide it in half. Roll each piece into a 1/2-inch-thick rope. Cut the ropes into 1-inch pieces.
4. Add the bok choy to the stew and simmer for another 5 minutes. Add the cornstarch mixture and cook, stirring, until thickened, about 1 minute.
5. Return the potato water to a boil and add the dumplings. Cook over high heat until they rise to the surface, then simmer for 2 minutes. Using a slotted spoon, transfer to the chicken stew. Add the basil and the remaining 1 tablespoon of fish sauce and simmer the stew for 2 to 3 minutes. Serve with lime wedges and sriracha, if desired.

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Mango Vegetable Spring Rolls with Ginger-Date Dipping Sauce

Today's recipe is one I adapted from Tone it Up, an online fitness and nutrition community I have been following for the past couple of years. Trainers Karena and Katrina are two personal trainers who have developed a uniquely interactive online health and lifestyle website. They primarily post fun workout challenges and videos, but I especially love to browse their site for healthy recipe inspirations. These Mango Vegetable Spring Rolls are just one of the many health conscious dishes that they created for their nutrition plan. They spring rolls are crisp and colorful, and the date sauce is absolutely to. die. for. I may or may not have licked the bowl.

This recipe is easily adaptable in that you can use whatever veggies you have on hand, which is exactly what I decided to do when I had a craving for something fresh and an abundance of produce just begging to be used. But the best part about this recipe, besides the fantastic flavor of course, is that the spring rolls are raw, vegan and gluten free- a triple threat. This is exactly the sort of thing to have for a post-Thanksgiving detox meal after the turkey and mashed potato leftovers are long gone. Your waistline (and your taste buds) will thank you!

adapted from Toneitup.com
Ingredients
for the dipping sauce:
1/4 cup gluten free tamari
6 dates
2 tsp. fresh grated ginger
1 garlic clove
3 tsp. toasted sesame oil
2 tsp. white miso
2 tbsp. lime juice

for the spring rolls:
1/2 cup baby spinach leaves
1 mango, sliced into matchsticks
1/2 bell pepper, sliced into matchsticks
1 carrot, peeled and sliced into matchsticks
1 avocado, thinly sliced
1/2 cup basil, chopped
8 chives
4 rice paper wraps

Instructions
1. To make the dipping sauce, place tamari, dates, ginger, garlic, sesame oil, miso and lime juice in a food processor and blend until smooth. If the sauce appears too thick, thin out by adding water 1 teaspoon at a time and pulsing until a desired consistency is reached.
2. Dampen the rice paper wraps by soaking them individually in a shallow bowl filled with lukewarm water for 15-30 seconds. Spread on a flat, clean surface. Bundle spinach in the center of the wrap followed by 1/4 of each of the remaining ingredients.
3. Grab end of rice paper closest to you and fold over ingredients, tucking as you go. Fold in each side and continue to roll away from you. Halve diagonally and serve with dipping sauce.

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