Soft Pretzels

Way back when, I mentioned my craving for homemade soft pretzels. I actually made these in February, during primo football season, and they were FANTASTIC - chewy and perfect. However, then first trimester nausea hit and I couldn't face, much less write about anything with sea salt. Now that I'm back to a normal, sea-salty diet, I'm excited to share this recipe that (I promise) is much less intimidating than it looks. 

OK, get all your kitchen tools ready and clear off a counter top. While fairly easy, this recipe will take over your kitchen and cover it in flour. Or maybe you're a much more organized cook and that was just me... No judging.

Ingredients: 
1 1/3 cups warm water
1 tbsp sugar
2 tsp kosher salt
2 1/4 tsp (one packet) yeast
4 1/2 cups flour
4 tablespoons melted butter
water (for boiling)
2/3 cup baking soda
2 tbsp melter butter or egg wash (egg mixed with a bit of water)
Sea salt or kosher salt (I picked mine up from the spice bins at Whole Foods)

Directions:

1. Mix 1 1/3 cups water with the sugar, yeast and salt. Let this sit for a while until it starts to bubble (activate the yeast).

2. Add flour and the 4 tbsps of butter. (Technically, you should use the paddle attachment for the first part and the dough hook for the second part, but I used my regular mixing whisk and it turned out just fine. Work with what you have.) Mix it on low. If you don't have a dough hook, you'll want to do a bit of kneading by hand until the dough bounces back when touched.

3. Place the dough in a bowl (it will double in size, so keep that in mind when choosing your bowl) and set it in a warm place for about an hour or until said doubling in size has occurred.

4. Preheat your oven to 425 degrees, line a large baking sheet or two with parchment paper, and start boiling a pot of water with the baking soda. (Yes, you will both boil and bake the pretzels.)

5. Take about an eighth of the dough out of the bowl to make your first pretzel. Cover the bowl with a wet paper towel to keep the rest of the dough from drying out (trust me, it dries out fast!).

6. Roll out the pretzel dough (use flour to keep it from sticking) until you have a rope that's about a foot to a foot and a half. This is the part that took me the longest amount of time. Once you have a decent rope of dough, make a u-shape, then pull each side down and across to make a pretzel formation. Pinch the dough in the areas where it connects to keep the pretzel from falling apart in the next step. (See photos below.)

7. Use a flat, slotted spatula to lower the formed pretzel into the boiling water. Let it stay in the water for 30 seconds then remove the pretzel from the water and set it on the baking sheet. Brush the pretzel with melted butter or egg wash and sprinkle with sea or kosher salt. (With the sea salt I found it easiest to push each piece of salt into the pretzel). Repeat this process until all of your pretzels are salted and on the baking sheet.

8. Bake for about 12-15 minutes or until the pretzels are golden brown.

Adapted from...

A few variations...
I ended up making six pretzels and braiding the remaining dough with white cheddar cheese. I boiled and baked the same as the regular pretzels. I'd think you could also stuff the pretzel dough with cheeses or deli meat to make stuffed breads (or mini pretzel bites!)

Macarons

This is the calendar at my desk. Why I've been craving macarons the past week needs no explanation.

So I thought, why buy macarons when I could learn how to make them? Great thought - but it turns out macarons are quite high maintenance. This recipe might take me a bit of practice, but I'll share it, via Martha Stewart, in case anyone happens to be a macaron prodigy (and if so, please share your secrets.)

I set aside a Saturday afternoon to make these finicky little cookies. While the final product was not quite ready for a public debut, they were quite tasty and a nice chewy consistency. There's definitely potential - and for a somewhat decadent dessert during Saturday night movie night, they worked just great.

Ingredients for cookies:

• 1 1/4 cup confectioners' sugar
• 1 cup ground blanched almonds (this sounds fancy, but it just means skin-less)
• 3 egg whites
• pinch of salt
• 1/4 cup sugar
• food coloring (if desired)

Ingredients for filling:

• 3 large egg whites
• 1 cup sugar
• 1 cup unsalted butter (room temperature)

Directions:
1. Preheat oven to 350 degrees.
2. Whisk together the confectioners' sugar and ground almonds (make sure these are really finally ground). Set aside.
3. In the a separate bowl, whip egg whites and salt on medium speed until foamy. Add in your food coloring if you want colored macarons.
4. Increase the speed to high and gradually add in the granulated sugar. Whip until stiff glossy peaks form.
5. Gently fold in the confectioners' sugar/almond mixture.
6. Using either a pastry bag (or a large ziplock bag with a corner cut, which is what I did - no professional baker am I) pipe 1-inch disks of batter onto the baking sheets lined with parchment paper.
7. Let these stand at room temperature until the shiny surface on the macaroons turns dull (about 15 min.) I've also seen recipes that say to let them set an hour, which I'm going to try next time, as mine didn't rise as much as I'd hoped.
8. Bake for 15 minutes with the door slightly open.
9. Remove from oven and let sit on the baking sheet until completely cooled. Gently remove the macarons from the parchment.

Filling:
While the macarons are baking, you can start making the filling. I tried raspberry filling, and it seems like it is pretty easy to adjust for other flavors.

1. Whisk egg whites and sugar in an electric mixer. Set the mixer bowl over a saucepan of simmering water and heat the mixture, whisking opens, until the sugar is dissolved and its warm to the touch.
2. Put the bowl back on the mixer and whip on high speed until the mix is stiff and shiny (3-5 min). Add in butter, one piece at a time, and continue mixing until the butter is thoroughly incorporated. To make raspberry filling, using about half the butter and a spoonful or two of raspberry jam.

Flip half the macarons so the flat side faces up. Pipe in the filling and top with another macaron. Either eat or refrigerate.

Baking with the oven door open - which actually makes them a good winter cookie!

Heating the filling

Weekend Food Extravaganza

I'm writing this lying down on the couch. Partially because I took a Core and More class a couple days ago and it hurts to move. And partially because we've had the biggest Chicago "eating" weekend we've had in a while. 

Friday night, we finally got a reservation at Girl & the Goat. Somehow I must have clicked on OpenTable right when someone else made a cancellation. We ended up with a same-day 8:30 reservation on a Friday night. That's insane. The next closest reservation was at 4:30 p.m.... in March. 

The food, of course, was delicious. John ordered the pig face, which is one of their signature dishes. I'm not much of a meat eater... let alone a face eater, so I stuck with fish and veggie plates - all amazing. I also recommend the Girl & the Goat Petit Verdot blend (especially if you are like me and love Washington wines.) It's from Walla Walla and delicious. I can't wait to try the Little Goat Diner. Specifically the brunch. Specifically the Fat Elvis Waffles. 

Saturday morning we tried out Glazed and Infused's new location in Lincoln Park. We've been passing this place at least once a week during all stages of construction and it finally opened last weekend. I am not typically a donut person, but EVERYTHING they had looked amazing. Plus the ladies behind the counter were so upbeat and friendly. 

Naturally, after the donut shop, we decided to drive to the Bang Bang pie shop to further indulge our sweet tooths (teeth?). (OK, so we got a pie to take to a dinner party -- but I did get to try a slice and it was everything I'd hoped and more.) Oh Chicago and all your food temptations.

My tropical glaze and coconut donut. Yum.

If only I'd gotten a picture of the inside. This is the Superbowl pie. Chocolate pie with pretzels, salted caramel glaze, and marshmallow infused with Revolution beer.

And now we're napping.

Homemade Granola

This morning we went to the dog beach (the BEACH in the middle of a Chicago January!) This weather is crazy, so we took advantage of it. I have to admit, the wind by Lake Michigan was actually quite chilly, so afterward I was in the mood to do something cozy. Like baking.

I'm also trying to stay away an overabundance of sweets following the holidays. As a result, I'm officially jumping on the homemade granola bandwagon. This was an easy afternoon project and I love that it is highly customizable based on taste.

Ingredients

• 2 cups rolled oats
• 1/3 cup olive oil
• 1/3 cup honey

The rest is really up to you depending on your taste and preference. Add in about 1/4 cup nuts and 1/3 cup dried fruit, plus your spices/flavoring.

Here is what I used:

• 1/4 cup almonds
• 1/8 cup flaxseed
• 1 teaspoon vanilla
• 1 teaspoon salt
• a dash of cinnamon
• a dash of nutmeg
• 1/3 cup (heaping) raisins/dried cranberries

Directions

1. Mix your oats and nuts together in a large bowl.
2. Add in the olive oil and honey.
3. Mix together until the dry mix is covered in the oil/honey.
4. Mix in vanilla, salt, cinnamon and nutmeg.
5. Spread the granola on a baking sheet.

6. Bake for 25 minutes at 300 degrees.
7. Add in the dried fruit, stir, and bake for about 10 more minutes (make sure to put the dried fruit in at the end so it doesn't burn.)
Note: The more you store the granola during the baking process, the fewer clumps you will have.

We went to Costco this afternoon and I bought 4 pounds of organic raisins for $7, so my batch is rather raisin-heavy. (What else am I going to do with that many raisins?) I think a version with coconut and mini chocolate chips or bananas, or dried apples and extra cinnamon would also be delicious. 

I'm storing my granola in mason jars that I bought for a soon-to-come DIY project.

The granola should keep for about a week or two (I plan to refrigerate mine.) I'm excited to top Greek yogurt with granola and honey for the next week!

Homemade Pizza Crust

I have a really hard time keeping track of recipes. I tend to go 'off book' when I cook or bake (half a result of what is available in my pantry, half on account of lack of patience or an attempt to 'eyeball it') and end up having difficulty recreating things I particularly like. So a big portion of this blog is a selfish attempt for me to have my "recipe cards" in one place.:)

Last night in the midst of a pizza craving and the optimistic hope of making it somewhat healthy, I went in search of a whole wheat pizza crust at our local grocery. John and I always joke that it's a game trying to find what you need there. (I spent 15 minutes one evening trying to find cornmeal - turns out it's located in what we affectionately call the "meal" aisle, with the boxed oatmeal. But of course.)

After wandering around looking for a premade Boboli crust and having no luck (I later learned it's located by the fresh cut flowers, in the check out aisle), I picked up a box of Jiffy crust ($.79 and you only add water). However the ingredient label kind of grossed me out (I'd just read this blog post, which I think is a very admirable way to eat) and decided I would just make my own. So what follows is my first homemade pizza crust... which was actually really tasty and super simple, not to mention crispy on the outside and chewy on the inside.

Ingredients

• 1 pack of active yeast
• Salt
• Whole wheat flour (I used organic to make myself feel a little better about eating pizza.)
• Honey
• Hot water
• Cornmeal

Directions
1. Mix the yeast with 3/4 cup hot water. Add in about 2 tsp. honey and let it sit for 5 minutes or until it starts to bubble a bit.
2. Add in 2 cups of flour and a pinch of salt and mix until it becomes doughy.
3. Knead the dough for about 6 minutes until it is elasticy (this is a workout for your hands... and also great for relieving the day's stress.)
4. Spray a large bowl with cooking spray, place the dough in the bowl and cover it with Saran Wrap. Let it sit until it doesn't bounce back when you press it with your fingers (20-30 minutes). I let mine sit on top of the preheated oven to expedite this process. It will grow during this time.
5. Using a bit of extra flour so it doesn't stick, roll the dough out into a circle about 12" in diameter.
6. Make a rim around the edge of the crust.
7. Place the crust on a baking sheet covered in a bit of cornmeal.
8. Add your pizza sauce, toppings and cheese.
9. Back at 400 degrees for 25-30 minutes, or until the crust is cooked through.

Dough recipe adapted from Cooking Light.

We don't know where they keep the pizza sauce either, and it would be too easy to ask, so I made my own with canned tomato sauce, garlic, fennel and oregano.

I've always thought homemade pizza crust was pretty intimidating, however this was simple to make (even on a weeknight) and a lot more natural than store bought crust.

My First Hoppin' John

For years I've wanted to make a traditional New Year's Day dinner. Whether it's been travel, pre-existing dinner plans, or no desire to cook, my intentions have never come to fruition.

This year, we managed to travel back to Chicago in time for me to do a bit of research, grocery shopping, and cooking. It turns out, a traditional hoppin' john is pretty easy to make. One of my favorite things about it is that you are encouraged to 'throw in whatever you have' and more or less customize your recipe. In Southern tradition, the beans symbolize coins and prosperity (they grow when cooked) and greens symbolize folded money. Eating this simple meal on the first day of the year is supposed to bring you wealth throughout the rest of the year. Here are a few more traditional New Year's meals from various parts of the world.

There are definitely more sophisticated and traditional versions of this meal. And yes, you could spend all day cooking your beans. However, my version is a quick and simple (vegetarian) option that takes about an hour to prep.

Ingredients

• Broth (chicken or veggie) (the amount is relational to how much rice you are cooking - use it as a replacement for water and the rice has a much richer flavor. I used 2 cups.)
• Rice (A traditional hoppin' john calls for white rice. I used Uncle Ben's Wild Rice without the seasoning packet.)
• Black eyed peas (I used a 15 oz can)
• Onion
• Garlic
• Hot sauce
• Salt
• Pepper
• Sugar
• Anything else you would like to add (I added cabbage since greens are another traditional Southern New Year's food.)

Directions

1. Cook your rice according to the instructions on the package, substituting the amount of water called for with broth. Throw in garlic.
2. In a large pan with a bit of oil, heat your onion and any additional vegetables (like cabbage) until tender.
3. Clean and heat your beans. Sprinkle them with salt, sugar and pepper to taste. (surprisingly, the addition of sugar mixed with the salt and pepper gives them a really unique and delicious taste!)
4. Mix everything together and either add in hot sauce to taste (If you ask me, I say add a lot!) or serve with hot sauce and let everyone add their own. 

I served mine with corn bread, which symbolizes gold. While I'm not a superstitious person, I enjoy the tradition and idea behind this meal (not to mention its tastiness!)

One other tradition I'd like to incorporate next year is eating 12 grapes at midnight on New Year's Eve. It's a Spanish tradition and each grape represents one month. For instance, a sour grape foreshadows a sour month and so on. (Better cushion my odds and spend extra time at the store picking out the best bag of grapes!)

What are your favorite New Year's traditions?

Brunch: French Toast

Happy weekend! (Okay, "official" weekend - this whole week has felt like one long holiday weekend to me.) I wanted to share this delicious (and super easy) French toast recipe.

A few Sundays ago I asked the hubs what he wanted for breakfast. Usually on a weekend I get a reply of Nookies (our go-to neighborhood full brunch spot) or CBA (our go-to neighborhood bagel spot). Instead, he replied "French toast." French toast? I've never made it and growing up in a health-conscious household definitely never ate it in my childhood. I did a bit of quick research and found an easy recipe that you probably already have the ingredients for (really who wants to go to the grocery before breakfast) and is as quick as pancakes.

Supplies

• 1/4 cup flour
• 1 cup milk (I used 2%)
• pinch of salt
• 3 eggs
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 tablespoon sugar
• bread (I used round sourdough loafs from our local grocery)

Directions

1. Mix the flour, milk, salt, eggs, cinnaom, vanilla and sugar together.
2. Pour it into a large Pyrex or cookie sheet (with raised sides).
3. Slice the bread and place it in the mixture. After a few minutes flip it so that both sides are saturated. The whole soaking process can be as long as you'd like - I'd say no less than five minutes (make coffee or heat syrup while you wait!)
4. Spray Pam or a similar non-stick spray on your frying pan.
5. Cook the toast on each side until it is no longer soggy to the touch and is a light brown on each side.
5. Serve hot with syrup. (if you'd like add powdered sugar, banana slices or fresh berries, or peanut butter - yum!)

Here's the original recipe via allrecipes.com.

My Favorite Flavor of Fall

I'd like to start with a tasty post: a deceivingly easy meal with DIY bowls and no dirty dishes. Pumpkin is the shining star of fall (and one of my favorite flavors in general), so I'll be dedicating a few posts to cooking with it.

My husband and I don't stick to much of a schedule, so eating dinner at 9 p.m. was no problem for us last Wednesday. However, I would recommend doing a bit of prep the night before or saving it for a lazy weekend if you don't want to make it a late meal.

Here's the end result:

Recipe and photos after the jump!