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Pear and Cranberry Coffee Cake

9/25/2024

Serves 12-16
Ingredients:
For the cake:

⅔ to 1 cup dried cranberries (or 1 cup fresh, lightly chopped)
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon sea salt
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup unsalted butter, melted
¾ cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
½ cup buttermilk or plain yogurt
1 large or 2 small firm pears (about 1 cup, peeled, cored, and diced)

For the streusel:

½ cup brown sugar, packed
½ cup all-purpose flour
½ teaspoon ground ginger
¼ cup cold unsalted butter, cut into small chunks

Directions:
Preparing the Cranberries:
If you’re using dried cranberries, soak them in warm water for about 30 minutes to plump them up and help soften them. Drain off the water once they’re nice and soft. If using fresh cranberries, no need to soak; just chop lightly chop.
Making the Cake:

Preheat the oven to 375°F. Line a 9x9-inch pan with parchment paper and give it a light spray with cooking oil.
In a small bowl, whisk together the flour, baking powder, salt, and spices (ginger, cinnamon, and nutmeg).
In a larger bowl, mix the melted butter and brown sugar together until it’s smooth. Let that cool a bit if it’s too warm, and then stir in the egg and vanilla. Now, add in your buttermilk or yogurt.
Fold those dry ingredients right into the wet mixture until smooth. Then gently fold in your diced pears and cranberries.
Spread the thick batter into your prepared pan, making sure it gets into all the corners.

Make the Streusel

In a separate bowl, mix together the brown sugar, flour, and ground ginger.
Cut in your cold butter with a pastry blender, or two knives if that’s what you’ve got. You could even use a small food processor if you’re in a hurry. What you want is a crumbly mix—no large chunks of butter left.
Sprinkle that beautiful streusel evenly over your batter.

Baking and Serving:

Put the pan in the oven and bake for 30-35 minutes, until a toothpick poked into the center comes out clean.
Let the cake cool for about 10 minutes before slicing into it.
Serve warm or at room temperature,

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Roasted Delicata Squash

9/18/2024

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Ingredients
2 medium delicata squash (about 1 1/2 pounds total)
2 tablespoons olive oil
1 teaspoon salt
Freshly ground pepper, to taste
1 tablespoon dried rosemary (or fresh equivalent)

Instructions

Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 425°F.
Prep and cut delicata squash. Trim ends off 2 medium delicata squash. Cut in half lengthwise and use a spoon to scrape out the seeds and pulp. Cut into 1/2-inch-thick half moons.
Toss the squash with oil. Place the squash, the oil and the seasonings in a plastic bag and shake to coat evenly and thoroughly.
Arrange the squash in a single layer on a rimmed baking sheet.
Roast the squash. Roast until lightly browned on the bottom, about 10 minutes. Use a thin spatula to flip the squash. Roast until the squash is tender and caramelized, 10 to 15 minutes more.

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September 11th, 2024

9/11/2024

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Ingredients

1 small head green cabbage about 2 1/2 pounds
1 tablespoon olive oil
1 tablespoon unsalted butter
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
½ tablespoon apple cider vinegar plus additional to taste
1 tablespoon chopped fresh thyme optional

Instructions

Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors.
Sprinkle with thyme. Serve warm.

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Maple-Roasted Acorn Squash

9/11/2024

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Ingredients

2 Acorn Squash, about 1 1/2 lbs each
2 tsp light olive oil
4 Tbsp unsalted butter, divided
2 Tbsp pure maple syrup, plus more for serving
1/2 tsp fine sea salt, plus more to taste
1/2 tsp ground cinnamon

Instructions

Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper if you want easier cleanup.
To make squash easier to cut, place in the microwave on high for a minute or two. Carefully cut squash in half from the tip through the stem (placing the squash over a towel will help prevent rolling). Start by inserting the knife deep into the side of the squash then cut through to the tip. Once you have cut through the tip, stand the squash up on the stem side and cut all the way through the stem. Scrape out the strings and seeds with a spoon. Place squash on a baking sheet cut-side-up.
Brush the cut-sides of the acorn squash with olive oil. Add 1 Tablespoon of butter into each acorn squash half and drizzle each half with 1/2 Tbsp maple syrup. Sprinkle with salt and cinnamon.
Bake for 45-60 minutes, depending on squash size, or until squash is tender when pierced with a knife. To infuse flavor, ypu can brush the cut side of the acorn squash with the juices accumulated in the squash after 30 minutes.

To serve, transfer squash to a platter, cut squash in half if desired, drizzle with more maple syrup and sprinkle with salt to taste

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Slow Cooker Cherry Tomato Soup

9/4/2024

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Ingredients
24 ounces cherry tomatoes
1 large shallot
4 medium cloves garlic
1 can cannellini beans
3-4 cups vegetable stock
1-2 pieces of Parmesan rind
2 teaspoons dried seasoning blend of choice: suggest everyday blend, italian herbs, herbes de provence
½-1 cup heavy whipping cream or coconut milk
Kosher salt and fresh black pepper to taste
Fresh basil for serving, thinly sliced
Fresh shaved Parmesan for serving

Preparation

Put all ingredients except for stock and heavy cream in a slow cooker. Add just enough stock to cover contents. Season with salt and pepper, cook on low for 6-8 hours.
When cooking time is complete, use an immersion blender to blend until smooth. Alternatively, use a regular blender to blend in batches.
Add cream and if necessary additional stock to reach desired consistency and flavor.
Serve with fresh basil and Parmesan.

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Pear and Cranberry Coffee Cake

Roasted Delicata Squash

September 11th, 2024

Maple-Roasted Acorn Squash

Slow Cooker Cherry Tomato Soup

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