Granola clusters, a Kitchen Conclusion post

First of all, I’m going to try to make this a series of posts.  I’m going to try to get off my duff and post more regularly.  I aim to cook more from my cookbook and recipe collection, and I’ll post those items that I feel warrant attention (for better or for worse!).  Here’s the first of (hopefully many) posts that I’m going to call Kitchen Conclusions.

PSA – if this series title doesn’t work for you, feel free to suggest a better one.

I have to admit that I’m a fan of Bon Appetit’s YouTube channel.  I adore Claire, Carla, and Brad who are probably the staff faces that pop up most often.

When I saw Carla make cookies by mixing granola and meringue (which is actually a Claire recipe), I knew immediately that I wanted to try it out.

It also didn’t hurt that it snowed last weekend, and that I had all of the ingredients.  (To be fair, I did make a last minute run to Trader Joe’s before it snowed, because I wasn’t convinced that I had all of the ingredients.)

The process?  Pretty straight forward.  It’s a very sticky mess when you mix the granola and meringue.  Don’t stress out over meringue.  I made a sad looking meringue, and the clusters still baked just fine.  But I highly recommend using parchment paper, because it’s so sticky.

I was good and let the clusters cool overnight, but only because Carla mentioned that the clusters were very flexible when still warm.  If you absolutely don’t have parchment paper to use and you used a greased baking sheet, the clusters will need a thin, stiff spatula to help with removal.  Or maybe just try remove the clusters when they haven’t cooled completely?  One of the baking sheets I was using had leftover coconut oil greased onto it (from making the granola portion), and I regretted using it for baking half of the cookies by the morning.  They were pretty stuck on.

Having said that, I will never ever regret making these granola clusters.  They were delicious!  I ate two and had to convince myself not to eat a third – that’d be extra snow shoveling for the sake of calorie burning than I was willing to do.  Yes, I actually ran the recipe through a calorie calculator just to help convince me not to eat a third cookie.

And then?  On Monday when I was at work, I bought a cookie with me, and basically spent half the morning staring at it.  I was trying so hard to save it for lunch, and it never made it that long.  I also gave some cookies to a co-worker just so that I didn’t end up being the only person to eat all of them.  Said co-worker and her husband also enjoyed the cookies.

In sum?

Recipe level:  Easy

Would I make it again?  Hell yes.  In fact, I might make them again this weekend for a party.  Also, it’s easy to keep these cookies gluten free if you need to.

The recipe:

https://www.bonappetit.com/recipe/granola-cluster-cookies

 

The YT video:

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Kristen Kish Cooking, cookbook review

This post is going up later than I had intended.  My copy of Kristen Kish Cooking came in the mail while I was out of town.  You have no idea how much this was driving me crazy while I was away.  lol!

Here’s another true story:  I have never watched Top Chef.  I don’t watch a lot of traditional tv shows in general.  So, I didn’t know who Kristen Kish was at first.  What happened was that I was perusing upcoming cookbook titles on a couple of food/cooking platforms.    Kristen Kish Cooking was listed as a book to keep an eye out for, and I really liked the description that was published.

I don’t remember which website I was on, so here’s the official blurb the Penguin Random House website:

#kristenkishcooking

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Reference Links
Disclaimer – I received this book from Blogging for Books for this review.  I’m not getting paid for this post.  

An evening in photos, The Amsterdam, Rhinebeck, NY

I visit a friend in the Rhinebeck/Dutchess County area at least once a year.

Previously, we would spoil ourselves and have a nice meal at Another Fork In The Road.  That restaurant closed unexpectedly during the spring.  However, when one door closes, another one opens.  We had a wonderful meal at The Amsterdam last weekend, when I was in Rhinebeck.

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Housemade rosemary chips.  Very crispy and perfectly addicitive.

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Mushrooms with a soft egg.

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Arctic char with fingerling potatoes, grilled bok choy, grilled scallions and green goddess dressing.  In my previous post, I mentioned grilled scallions.  This is what I was referencing.  I could find no faults with this dish.

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Someone at my table ordered from the specials menu, short ribs braised in red wine.  Overall flavor was well received, but there was a comment that the ribs were not as fork tender as it should have been.

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Honey cakes for dessert.  They were delicious and not a monstrous size.

The photos aren’t even everything that was ordered for our table.  We ended up with some leftovers, which I in turn used to make a posh breakfast: toast with grilled green beans, mushrooms, and mixed nuts.  I am determined to make something like this again in my home kitchen on a weekend where I am feeling decadent.

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If you ever find yourself in Rhinebeck, NY, you should swing by The Amsterdam for a bite or two or ten.  (^_~)

https://www.lovetheamsterdam.com/

Cherry Bombe, The Cookbook, a cookbook review

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When I first saw the cover for Cherry Bombe, The Cookbook, my first thought was “is this just a collection of cherry recipes?”  A quick look proved me very, very wrong.

From its website:

Cherry Bombe celebrates women and food through our biannual magazine, the weekly Radio Cherry Bombe podcast, and our Jubilee conference. What rocks our world? Sharing the stories of everyone from industry icons to notable newcomers, encouraging creativity in the kitchen, and bringing the Bombesquad together whenever possible. Our first cookbook, featuring 100+ recipes from 100+ of the most inspiring women around, will be out this October from Clarkson Potter.

Oh.

And per the book’s index, there only appears to be six recipes with cherries in them.  (Just in case you were dying to know.)

So then… what is in this book?  That’s the real question, isn’t it?  I’m happy to report that I literally got the last review copy available from Blogging for Books to satisfy my curiosity and yours.

The thing about this book:  It’s pretty diverse in terms of recipe selection and sophistication.  It makes me really look forward to cooking from this book.  (No recipe testing yet at this time.  My attention is still held by Martha Stewart’s Slow Cooker book.)

The chapters are standard: Mains, Soups and Salads, Sides, Apps/Snacks/Sips, Cookies/Cakes/Pies, and Sweet Treats.

Here’s a sampling of what I’m looking forward to and why:

  • Pink Spaghetti with Beet and Ricotta Sauce – I like beets but rarely cook them.  Plus, this recipes has only 10 ingredients, two of which are salt and boiling water.  It seems very approachable.
  • Filipino Vinegar Chicken – What Filipino food I have, has always been pretty delicious.  I would love to become more familiar with it.
  • Shroomy Cheeseburgers with Maple Thyme Caramelized Onions – Just the title alone sounds amazing.  While more complicated than the burgers I normally make, nothing immediately looks scary or impossible.
  • Chicken Meatballs in Roasted Lemon Broth – The broth is nothing that readily makes sense to me.  Broth ingredients are lemons, olive oil, shallot, bay leaves, cinnamon stick, chicken broth, dried mint, potatoes, cipollini onions, and spinach.  I can’t imagine how this tastes, so I feel the need to make it.
  • Roasted Asparagus and Scallions with Burrata – I recently had dinner at The Amsterdam in Rhinebeck, NY.  My plate was fish with grilled bok choy, grilled scallions, and green goddess dressing.  I was surprised at how mild the grilled scallions were.  I imagine that roasted scallions will the same, and I bet it’s delicious with asparagus and burrata.
  • Best Friend Cheesecake – Overall, it’s a straightforward and basic cheesecake recipe.  That’s not a bad thing.
  • Dad’s Perfect Sweet Potato Pie – Submitted by Joy Wilson, aka Joy the Baker.  Also, sweet potato pie will always be my favorite pie ever.
  • Irish Soda Bread – Interestingly, this falls into the Sweet Treats chapter.  I think it appeals to me just because this recipe is baked in a 9×5 pan.  I like baking in my loaf pan.  I bake a lot of recipes in it that were meant to be muffins and such.

#cherrybombe #cookbook

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Other comments about the physical book, and not the content:  I suspect that the cover will be prone to wear and tear.  I haven’t even owned this book for 24 hours yet, but the corners of the front look like they’ve seen better days.

Every recipe has an accompanying photo.  The general style of the photography reminds me of current day Bon Appetite – a bit more HDR looking, a bit too brightly lit.  It’s not my favorite style, but I know it appeals to others.

As I ponder which cookbooks to cull from my collection, I feel confident that Cherry Bombe will stay in it.  There’s just too many recipes I legitimately want to try.

Related Links:

https://cherrybombe.com/

https://cherrybombe.com/cherry-bombe-the-cookbook/

Disclaimer – I received this book from Blogging for Books for this review.  I’m not getting paid for this post.  

Martha Stewart’s Slow Cooker, a cookbook review

My most recent cookbook acquisition is Martha Stewart’s Slow Cooker, which I was pretty dang excited about.  I appreciate a good slow cooker recipe, but the only other slow cooker cookbook I have is America’s Test Kitchen’s Slow Cooker Revolution.  I have used the ATK book, but probably not as often as I should.  Amazingly, I feel like the recipes in each book are different enough that the books complement each other in my cookbook collection.

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The good things about Martha Stewart’s Slow Cooker:

  • Good variety of recipes.  The book is divided into these sections: meat, poultry, seafood, meatless, side dishes, breakfast, sweets, and stocks/sauces.  There is a decent global feel to each of the sections.  For example, chicken section includes the following recipes: chicken tagine, Tex-Mex chicken and beans, chicken mole, Hainanese Chicken, and Ethiopian Chicken Stew.
  • Every recipe comes with a photograph.
  • Most of the recipes are not intimidating.

The (possibly) bad things about this book:

  • Some of the recipes require stove top cooking as part of the prep work.  In the boullabaisse recipe, you have to soften in a skillet the vegetables, aromatics, and then cook down diced tomatoes.  After all that, then you get to load up the slow cooker.
  • This might just be me being greedy, but I’d prefer if most of the sections had a few more recipes.  The meat section has a little over 30 recipes.  The poultry section has 18 recipes, 4 of them are duck recipes, and only 1 recipe is turkey related.  The breakfast section only has about 9 recipes.

Honestly though, I have high hopes for this book.  I made the chicken korma recipe this past weekend.  Overall, I was very pleased with the results.  It was a little unusual for a chicken korma recipe since it involves cashew butter and almond butter (it does mention that you can blend up nuts instead of getting the nut butters), but I think it does add to the texture of the korma sauce.

My attempt at chicken korma #marthastewart #slowcooker

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Disclaimer – I received this book from Blogging for Books for this review.  I’m not getting paid for this post.  

Reference Link:

http://www.penguinrandomhouse.com/books/215168/martha-stewarts-slow-cooker-by-from-the-kitchens-of-martha-stewart/

A dinner worthy of waxing poetry, an Urban Hearth review

Well, no.  I’m not actually going to write poetry about dinner.  But I am happy to report that I finally got to eat dinner at Urban Hearth, a cute little restaurant found in North Cambridge, Massachusetts.  *does a happy dance*

I was there back in the winter for the first time to try out their breakfast/lunch menu, and really enjoyed it.  I meant to attend dinner there for my birthday some time ago, but I had trouble planning it when one of my friends headed off to Europe for vacation.  Instead of another food-truck-adventure-staycation this summer, my sister suggested that we meet up and have dinner at Urban Hearth.

While Urban Hearth is a cafe with an a la carte menu during the day, it is a fixed price multi-course restaurant when the evening rolls around.  You have your choice between 3 course and 5 courses, and you can add a wine option as well.  We just did the 3 courses without wine.

Supper club dinner at #urbanhearth

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Our meal started with an aperol spritz aperitif.  Their version of aperol spritz had cava instead of prosecco.  I don’t drink much at all, but I did like this cocktail.

Then, the starters came out.  Technically, the starters are complimentary bites not listed on the menu.  Both my sister and I should have gotten the same starter, but my sister has trouble digesting corn products, so she got an heirloom tomato and mozzarella plate.  My plate was a tostada, it was really good and sign of the food to come:  elegant and seasonal, but familiar.  It had sweet corn kernels, avocado cream, zucchini, tomatoes, cheese, bell peppers, a natursium leaf, and probably cilantro too but very little.  (For which I am grateful for as I am anti-cilantro.  Sorry, cilantro fans.)

Aperol and cava aperitif #aperitif #aperolspritz

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Tostada for a starter #urbanhearth #tostada

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My sister's starter #urbanhearth #heirloomtomatoes

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For our official first course, I went with the peach panzanella with seared halloumi, fresh greens, and olive emulsion.  It wasn’t what I was expecting at all.  It was well styled, and the halloumi was easily my favorite part of the plate, but the peaches weren’t as sweet as I had hoped, and the olive emulsion tasted like a puckerish vinaigrette.  The bread part of the panzanella was really torn pieces from a nice loaf of bread that still tasted fresh.  I guess I’m more accustomed to toasting cubes of old bread when I make panzanella.

My sister had the seared pork belly with English peas, kimchi, and radish.  It was really gorgeous, and the pork had an amazingly dark sear that was probably just seconds away from being burnt.  If I hadn’t chosen a meat heavy dish for my main course, I would have picked the pork belly for myself too.  I will say that I don’t know where the kimchi was.  Looking at the photo now, it looks like the plate had fresh and pickled radish.  I guess the pickled radish was the kimchi.

Peach panzanella with halloumi #peaches #halloumi

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Roasted pork belly with pea puree #porkbelly

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When the first course was done, my sister and I were just chatting and sipping on our aperol spritz (we’re very slow drinkers when it comes to booze as our entire family just really isn’t inclined to any variety of alcohol in general).  And then, the kitchen whipped out some steaming shishito peppers that had been seared in generous amounts of oil and topped with salt.  Normally, I’m not wowed by shishito peppers (meanwhile my friends love them lots) but these were pretty good.

By the time the entree dish came to the table, I was already nearly full of good food, but I was determined to see the evening to the end.  My second course was the beef tenderloin with chanterelles, kohlrabi dumplings, creme fraiche, greens, and blueberry sauce.  I wouldn’t have thought to pair beef with creme fraiche and blueberries, but it doesn’t seem strange to me at all.  I just never thought to do it.  It was fabulous.  And the kohrabi dumplings?  I loved that too.  The dumplings were basically like a potato gnudi except made from kohlrabi.  I’m very tempted to try making it at home.

Meanwhile, my sister had the pan seared striped bass with grilled shrimp.  She was also supposed to get spoonbread, but since that had cornmeal in it, the kitchen replaced it with kohlrabi dumplings (she also loved them).  Not a bad word was had about the dish.

After the entree, we got our last palate cleanser:  a little digestive/sugar cookie with elderberry jam fruit.  This delicious.  The cookie portion was a little sweeter than I personally like but not disgustingly so.  I guess the only bad thing about this palate cleanser was that I couldn’t really savor it.  It was the size of a two bite cookie, but you really had to one-shot it because the cookie crumbled the minute you bit into it.  (Not that I speaking from experience or anything…)

But the dessert plate?  That was something I got to savor as slowly as I wanted to.

Starting with my sister’s dessert, she got the chocolate bark.  Visually, it was beautiful.  I didn’t get to taste the chocolate, but I’m sure that it was good.  I did get to taste the olive oil sorbetto, on the other hand.  It was a little jarring at how savory it was, especially after the digestive cookie.  It was made with a good quality oil, but extra virgin olive oil is a very distinctive flavor.  My sister was confused when she first ate it because she forgot that it was listed as olive oil on the menu.

Chocolate bark and olive oil sorbetto #chocolate #oliveoil

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My sister may have picked the better first course, but we agreed that my dessert was the better of the two, which was the huckleberry pie with ginger whipped cream and basil oil garnish.

It was less elegant looking dessert, but the huckleberry mini pie tasted amazing with the ginger hints in the cream.  I didn’t know how I was going to feel about the basil oil but I eventually found myself wanting a bit more of it on my plate.  Right now, I want to try infusing some ginger into some heavy cream (oooh, and I can too, I have some heavy cream in the fridge this very moment), just so that I can whip it up and served it on a pie.  Or a galette.  Whatever you want to call it, I don’t care.  (puts ginger whipped cream on the to-do-list)

If you are in the area, or ever find yourself in the area, I highly recommend stopping by Urban Hearth.  Whether you just want to stop for coffee and breakfast, or whether you’ve got plans to spoil yourself for dinner.  My sister and I are already planning our next visit.

https://www.urbanhearth.net/

Milk Street Kitchen’s Open House

Milk Street Kitchen (which I could also call Milk Street Magazine, Milk Street Cooking School, Milk Street Radio, or even Milk Street TV) had an open house this evening.

Here’s how it went…

:: I got a goodie bag from Che Maksou salon. There’s a little bottle of conditioner, shampoo, and some sort of “salt infused spray designed to work with other volume infusing products.” Uh, ok. BUT HOLY COW THE LABELS SAY THAT THE PRODUCTS ARE WORTH $30 ALTOGETHER.  So, I’m looking forward to testing out some hair products in the near future.

:: We got to taste some recipes. There was, I think, a recipe from every issue of the magazine so far.  There was Thai Steak Salad, Chili-Lime Melon Salad, Spanish Spice Crusted Pork Bites, Thai Coleslaw with Mint and Cilantro, and Tahini-Swirl Brownies. The brownies were good but I couldn’t taste the tahini. I was grossed out by the coleslaw because I didn’t realize that there was cilantro in it until I tucked into it. Having said that, it was still pretty decent. The other flavors of the salad helped to make the cilantro less disgusting. lol!  (Yes, I am anti-cilantro.  Sorry, not sorry.)

I did stay away from the steak salad from the start because I could tell immediately that it had cilantro. I’ve made my peace with not eating the steak because the pork dish was delicious!  I ate a handful of that. Overall, I think the fruit salad was my favorite. So, I had a good serving of that too.

:: Andi Wolfgang, founder of NamaKiss, was there with samplings of her chocolates. I really liked them! The chocolates were the reason I was inclined to go to the open house. It turns out that I can get her chocolates just a couple of blocks away from where I live, so I’ll probably stop by the store sooner rather than later to pick up some. There was a goji chocolate fudge square (it also had a seed in it but I don’t remember what… pepita maybe?) that was my least favorite just because it didn’t see that special to me. I really liked the coffee bean chocolate fudge and the peanut butter chocolate fudge. The citrus vanilla truffle was good too.

:: BRIX Wine Shop had samples.  I don’t drink wine so I stayed away.  But they were quite popular.

::  There were cooking demos throughout the evening but I only watched the steak salad demo.  Overall, the evening was lively and fun.  I just didn’t want to spend my whole evening by myself watching demos in a crowded room.  Plus I have access to all the magazine issues so far, so I’m not worried about getting a copy of any recipe.

: : And of course, there were issues of the magazine available.  The issue was the March-April one, which is where the tahini brownie recipe lives.

All in all, I was glad I went.  And I’ll be returning to Milk Street Kitchen this month for a cooking class.  As long as I’m not lazy, I’ll do a write up on that too.