The Best Thing I Ever Ate

A couple months ago I got a new job located in an area of Boston that I hadn't really explored before. My office is located near the Boston Harbor in South Boston (or "Southie) as the locals call it. Every morning, I get to cross the bridge and breathe in the briny smell of the ocean, something I really enjoy and never got to experience in land-locked Colorado. And on my way home, I cross back over the bridge and admire the bright lights of the city skyline. It's these moments that make me feel grateful for Boston. Of course, there are the other moments- the ones when I cross the bridge and the wind gusts are so strong that they turn my umbrella inside out allowing the rain to pelt my face and ruin my hairdo. 

Another thing I'm grateful for about my new workplace is the hidden gem that is Flour Bakery and Cafe.  I am typically a bring-my-own-lunch kind of girl, but now that I've discovered Flour, all bets are off. I first heard about Flour from the Food Network on the show "The Best Thing I Ever Ate." One chef was describing the sticky bun at Flour being the best thing she ever ate. I guess the chef hadn't tried Grandma Grabert's sticky buns. Grandma Grabert's stick buns have rum. In my book, sticky buns with rum always trump sticky buns without rum. But I digress, enough about sticky buns. What Flour really has going for them is their Sandwiches. Chicken, arugula, brie, roasted red peppers and caramelized onion. Lamb, tomato chutney, and goat cheese. Roast chicken, jicama, and avocado mash. Portobello mushroom, roasted tomatoes, fresh mozzarella, and basil pesto. All grilled, panini style, between two slices of fresh baked bread. Is your mouth watering yet? I think it's time for lunch.

The best thing about Flour? They have a cookbook. So if anyone is wondering what to get me for Christmas...

I hope you all have a delightful lunch spot near your workplace. If not, I invite you to try mine next time you find yourself crossing the bridge into South Boston.

Fall Flavors

I discovered this recipe a few years back and I now make it ever autumn. It incorporates one of the seasons staples (apples) with a simply-delicious dijon and cider glazed pork chop. I give all credit Rachel Ray on this one, so I feel it only appropriate to say yum-o!

Begin by making the apple compote. In a medium saucepan, mix 1/2 cup unfiltered apple cider with 1 apple (cored and chopped), a handful of raisins (golden or otherwise), a pinch of cinnamon, and a tablespoon of brown sugar. Cook the mixture over medium heat until the apples are tender (about 15 minutes).

Next, season the pork chops (one per person, bone in or out is fine) with salt and pepper. Heat a tablespoon or so of olive oil in a large skillet over medium-high heat. Add the pork chops and cook until browned, about 6 minutes each side. Once the pork chops are done, stir in 1/4 cup of pure maple syrup and a tablespoon or two of dijon mustard. Turn the chops in the pan and coat with the sweet and savory sauce. Plate the pork chops and top with a generous pile of the cooked apple compote. Serve with your favorite fall sides and enjoy!

Love to Cook, Cook to Love

My week got off to a great start when I received a care package from my mom with all sorts of Autumn goodies inside (thanks, Mom!). Among the pumpkin-scented soap and Halloween colored clothing was a couple boxes of spices from Penzeys Spices. On each of the jars was Penzeys slogan: "Love to Cook, Cook to Love." The array of spices got me inspired to get cookin' and the result was the below Chicken Sate with Peanut Sauce. Along with a couple sides, this makes a great dinner but it would also make a crowd pleasing appetizer for your next gathering.

Begin by soaking wooden skewers in water. Doing this prevents the skewers from charing during the cooking process. I'll admit this is the first time I have actually soaked the skewers and it definitely helps.

Next, make a marinade by mixing 1/2 cup plain Greek yogurt with the juice of 1/2 a lemon. Now it's time to spice it up. I used the Sate seasoning from Penzeys, which is a mixture of salt, brown sugar, garlic, onion, coriander, ginger, tumeric, paprika, lemon grass, and various peppers. Any similar spice blend would work or even just a basic yellow curry would be great. Mix the spice of your choice with the yogurt/lemon mixture and marinate chicken breast tenders for an hour or two.

While the chicken marinates, make the peanut sauce by mixing a tablespoon or so of creamy peanut butter with 1/4 cup soy sauce, 1/2 tablespoon of brown sugar, and a good squeeze of lemon or lime juice. Add a couple tablespoons of warm water to thin out the sauce and refrigerate until it's time to eat.

Skewer the marinated chicken and cook over an open grill or indoor grill pan until done, about 5 minutes per side. Serve with the prepared peanut sauce and enjoy!

You Say Tomato, I Say Bruschetta

During a late-day stroll this afternoon, Mike and I popped into a market for Bruschetta fixings. Plump Roma tomatoes, fresh basil, and a warm baguette. There is no rocket science behind this appetizer, but its certainly a crowd pleaser and very refreshing for a pre-dinner treat!

Mix together the following: 2-3 Roma tomatoes (seeded and diced small), a handful of fresh basil leaves (chopped into a thin confetti), salt and pepper (to taste), a drizzle of good olive oil. If you have it, fresh oregano (about a teaspoon) makes the flavors even brighter. Serve along with thinly slices baguette, sliced Italian salami, like Soppressata, and a glass red wine. Buon Appeetito!

How Do You Like Them Apples...(With Rum, Please)

Things I'm loving about right now: earlier sunsets, cool breezes and leaves that crunch when you step on them, blue skies and yellow leaves, football Sundays, pumpkin pie candles, apple cider...with rum.

I usually opt for wine and beer over the hard stuff, but this apple cider cocktail has changed my mind. I'm sure I'm not the first one to mix rum with apple cider, but I thought I would do my due diligence and pass the recipe along to you all.

Coat the rim of a glass with cinnamon. Fill with ice, a cinnamon stick, a shot or two of dark rum, and 8 oz or so of real apple cider. Make sure you get the real stuff- it's usually in the produce section not the juice aisle. Once the weather gets colder, I'm sure this would be fabulous warm.

Cheers!

Pumpkin Treats

Pumpkins. The quintessential symbol of autumn and one of the seasons trendiest fruits (yes, it is a fruit). Pumpkins are making their way into everything these days- lattes and beer, sauces and soups, and of course baked goods.

The changing leaves and cooler breezes have inspired me to start baking, and I decided to kick off the season of the pumpkin with a classic. My mom found this recipe in a magazine ad for Libby's Pumpkin sometime circa my junior year of high school, and we have made it every year since. It's moist, spicy and sweet, and neutral enough to eat with your morning coffee or for an after-dinner dessert. I take no credit for the recipe, but it's a definite must for this time of year.

Marbled Pumpkin Bundt Cake

Preheat your oven to 325 degrees. Grease a 10 cup bundt or round tube pan.

In a medium bowl, combine 1 cup solid pack pumpkin with 2 teaspoons ground  cinnamon. Set aside. 

In another bowl, combine 1 package of boxed yellow cake mix with 4 eggs, 3/4 cup sour cream, 1/4 cup white sugar, 1/2 cup vegetable oil, and 1/4 cup water. Beat with an electric mixer on low speed until moistened. Beat on high speed for 2 minutes.

Stir 2 1/2 cups cake batter into the reserved pumpkin mixture.

Alternately spook plain and pumpkin batters in your greased pan. It doesn't have to be perfect. This technique is how you'll get the cook marbled look.

Bake in preheated over for 40-45 minutes or until a wooden pick inserted near the center comes out clean. Cool in the pan for 20 minutes then remove to a wire rack to cool. 

Dust with powdered sugar before serving and enjoy this little taste of fall!

If you buy a normal (15 oz) can of pumpkin puree, you will have just enough for pancakes later in the week. I love this recipe because it doesn't call for anything fancy and the pancakes come out perfect. 

Pumpkin Spice Pancakes

In a bowl, mix together 1 1/2 cups milk, 1 cup pumpkin (or whatever is left from the cake), 1 egg, 2 tablespoons vegetable oil, and 2 tablespoons vinegar. 

In a separate bowl, combine 2 cups flour, 3 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon each cinnamon and pumpkin pie spice. 

Stir the dry ingredients into the wet ingredients just enough to combine. 

Heat a lightly oiled griddle to medium heat. I like to dip a paper towel in oil and (carefully) wipe across the griddle. Ladle about 1/4 cup pancake batter onto the griddle and cook a couple minutes on each side or until each side is golden brown. 

Serve with warm maple syrup, powdered sugar, and whatever other pancake toppers you like. I was thinking some apple or pumpkin butter would have been especially great on these. Enjoy!