Come join me in the kitchen for a fun evening of sushi rolling up at Appleton Farms on February 12th.

Umami is the fifth flavor (think sweet, salty, bitter, sour) in Japan, it's "deliciousness."  What is "deliciousness" according to scientists?  It's glutamate and it fires tastebuds all over your tongue.  It's found in things like seafood, seaweed, miso, soy sauce, cured pork, cheeses.... MSG.  Monosodium glutamate was originally developed as a "Buddist vegetarian condiment" to add flavor to things, instead of using something like fish sauce, dried bonito flakes or other seafood products.  Crazy to think about with all of the bad rep it has now.  This "deliciousness" or glutamate, in all of it's natural glory, will be rocking (or rolling) our class on the 12th!

For more information and to sign up, please follow this link:

I know these aren't my videos... However I'm sure we can all use a little extra motivation.  So I'm going to leave with you first, a video that I watch any time I feel like I'm lacking the energy and procrastinating (right now...) and another video link that I've talked about in some of my classes - it's for Eggs In Purgatory, and it got me hooked!  Perfect comfort food, atop mountains of creamy, delicious polenta.  You're welcome.  As I always say, "Use recipes as your guidelines, make it your own."  Add some extra herbs, onions... Cheese!  

Happy Monday Everyone!!  Enjoy :)

  I had the book club girls over the other night for a cookie swap and a little merry cheer before our lives get too busy with the holidays.  There were quite a few things on my agenda when trying to design this cookie... First of all, I wanted a holiday cookie, with a healthier twist, festive, preferably paleo.  Cinnamon, cloves, coconut flour, with a hint of hazelnut.  Did you know molasses is paleo?!!  It has waaaaay more nutrients and isn't stripped of all of it's goodness like it's counterpart, granulated sugar.  That sold me, right there on the gingerbread cookie!  Who knew all of these things were dog friendly too!  Yup, I'm a sucker...  As Sperry gave me those puppy eyes, I did a little research while they were baking.  Not only are they dog safe, but the cinnamon and cloves help to freshen their breath.  I wouldn't suggest feeding dogs a huge amount of cookie, but we shared one as a treat.  He adores them.  
  Oh, did I mention the whole thing comes together in a KitchenAid??  So simple and easy.  So now for this versatile, incredible cookie!

Gingerbread Cookies
Ingredients
1 1/2 scant cups coconut flour
1/2 cup hazelnut flour
1 1/2 tsp baking soda
1/2 tsp sea salt
1 TBS cinnamon
1 tsp fresh grated ginger
1 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
1/2 lemon, zest

1egg
1/2 cup molasses, heaping
1/2 cup coconut oil, heaping and softened

Directions
Preheat oven to 375.
  In a KitchenAid combine all of the ingredients using the paddle attachment.  Add in all of the dry ingredients first, then, with the mixer going slowly, add in the softened coconut oil, eggs and molasses.  Mix until thoroughly combined.
  Roll out between two pieces of parchment, the size of my baking sheet, until 1/4 inch thick.  Using a cookie cutter, shape the cookies.  They won't spread so you can cut them right next to each other.  Note: I leave the extra dough between the shapes and then this becomes my treats for Sperry.
  I leave the bottom parchment on and place the cookies on a baking sheet.  Into the oven for 7-9 minutes, then cool, and enjoy.  This amount of dough should make two full sheet trays.  Enjoy!

The holidays are upon us, time for gift giving, entertaining and holiday parties - a perfect time to up your repertoire with some delicious, simple, local delights.  For a sneak peak and more info, please follow the link below.

Building off of the menu posted last week, here are the recipes: enjoy!!!

Raw Kale Salad

Alright, so I decided to switch this recipe up a bit and go for a raw, Asian-style salad...  Something to offset all of the other food and a lighter twist.  Super easy; super healthy; super simple.

2 bunches kale, shredded or julienned
1 1/2 cups shredded veggies (beets, carrots, cucumber)
1/2 c sprouts, I prefer pea shoots
Asian Vinaigrette (recipe below)
Additional Options: Toasted Nuts/Seeds, Dried Berries, Mandarin Oranges

Toss all of the ingredients together 3 hours before serving.

Cranberry Hot Pepper Honey Jelly... Get back to me on this one.  For the meantime, buy it at the grocery store!!  Not honey based, but just as yummy!!

I will be serving this with my cheese platter and some yummy baguette, maybe grilled?!  :)
Always remember when designing a cheese platter to do "something old, something new, something hard, (something creamy), something blue!"  Atleast that's how I like to roll with my flavors.  5 cheeses is the way to go, or 3.  On my table I will be showcasing an artisanal triple cream (like a brie), then an aged cheddar (also from Appleton Farms) and an herb rolled goat cheese.  If I have time I may make an onion focaccia (recipe to follow) to accompany.  Add the hot pepper jelly, grapes or apples (fun trick for apples: soak in white wine for 15 sec and they will never go brown - best trick ever), done!  Simple, eye-appealing and delicious!  Who doesn't love cheese?!!

Moving on to the sides...


Roasted Spiced Cauliflower

1 TBS curry powder
1 head cauliflower
1 lemon zested and juiced
1/4 cup olive oil
s&p, generously seasoned
Optional: 1/2 cup parmesan cheese

Preheat oven to 400 degrees F.
Cut up the cauliflower into florettes, toss in the remaining ingredients.
Place on a parchement-lined baking sheet; roast ~15-20 until beautifully browned.


Roasted Brussel Sprouts

So.  Let's chat about turkey...  And therefore starting with brine...  Brine is a salty (like the sea) solution that imparts flavor and helps keep your meat moist while it cooks.  I HIGHLY recommend this for ANY and ALL white meats (that includes pork loins/roasts).  Here is a basic brine mixture, one that I teach in all of my classes, just vary out the spices, seasonings to pair perfectly with your dish.

All purpose quick brine (<3 hours):

4 cups water
1 cup salt (kosher)
Additional flavorings:
½ cup sugar
3 bay leaves
1 ½ TBS peppercorns
1 lemon, sliced
6 garlic cloves


Cook together until the pulp of the lemon breaks up, then dump over ice to make 8 cups total (2 QT).  Place your meat in this for UP TO 3 hours.
For my turkey I will also add in 3 sprigs of rosemary.


I'm going to focus on the turkey for now, then come back to the turducken on Thanksgiving...  

BRINE.  I can not emphasize this enough.  Make sure you remove the innards/gizzards of the bird (they should be in a bag in the cavity).  Brine for 3 hours on the counter.  Preheat your oven to 425-450 degrees F.  Stuff lemon slices, lots of chopped garlic, salt, pepper and butter under the outer skin (the breast, as well as the thighs, legs).  When the whole bird is ready to go place it in the hot oven; check it after 30 minutes to ensure that the skin isn't getting too browned (if so wrap aluminum foil over), let it go for 55 minutes, then reduce to 300 degrees.  After 1 hour 20 minutes check the internal temp (breast) of the turkey with a meat thermometer, pull at 155-160.  Allow to rest!!!  Atleast, 15-20 minutes!

For my stuffing, I'm going for a non-bread, veggie-alternative: browned Italian sausage, sauteed celeriac, butternut squash, fennel, mushrooms, caramelized onions, dried cherries and sage, seasoned with some lemon, salt and pepper.  I will prepare this on the side (pre-saute) and then stuff before roasting the bird.

We will talk gravy the day before...

Desserts

This is my apple pie that's happening... I might be cohersed into a "gluten-rich" crust, which I will post, but here is my plan:

For the pumpkin 7pie, I have to go with an old standby family recipe (or else people will get upset!)

I'm kind of craving my Mom's pumpkin bars, so I may go there instead:

Last, but not least, the Orange-Cranberry Croissant Bread Pudding.  If I had 1 major weakness, this would be it.

Ingredients
4 cups fresh squeezed orange juice
2 cups dried cranberries
 2 cups sugar
1 1/2 qt heavy cream
12-13 croissants
1 dozen eggs
 3 TBS vanilla
tsp nutmeg

Directions
Preheat oven to 35o degrees F.
Plump the cranberries in 2 cups of orange juice over heat, simmering.  Prepare a 9x13" casserole pan with butter.  Scald the cream, vanilla and remaining orange juice.  Break down the croissants into LARGE chunks. Place into the baking dish.  Whisk together the sugar and the eggs, until "sunny yellow."
Temper the eggs with the cream mixture.  Sprinkle the plumped cranberries over the croissants.  Pour the custard (eggs and cream) over the cranberry, croissant mixture.  Using your hand or a spoon, stir or evenly swirl the mixture throughout.  
Cover with aluminum foil and bake 1 hour 20 minutes.  Done when a toothpick comes out clean.  Enjoy!!!

    I am loving this Indian Summer, perfect for apple picking and enjoying all of the Fall fun!  However, it's October, definitely Fall.  With the slightly colder weather yesterday I was craving comfort... Baked goods... Something sweet, warm and full of flavor.

Anyone who knows my family knows we are obsessed with apples, my husband's family (yes, husband, still slightly getting used to using that word!) grew up right around the corner from Brooksby Farms in Peabody and we adore EVERYTHING apple.  We took a little family Sunday-Funday trip, which resulted in us coming home with a 1/2 bushel of apples...  Which ends up being a LOT of apples, so I got to baking.

After making four apple pies and distributing them to the neighbors, I decided it was time to make one for myself.  And so started the challenge of making a delicious, paleo pie.  Recipe as follows:

For the Crust (one 9 inch, if you want a top crust, make two)
Ingredients
2 cups blanched almond flour or coconut flour (I used 2 scant cups and 1-2 TBS coconut flour)
1 tsp salt
dash cinnamon
2 1/2 TBS coconut oil
1 egg
Directions
Preheat oven to 350 degrees F.
*Note: I make all of my own almond flour, however the method is the same.  In a food processor pulse the almonds.  If you are making flour from whole blanched almonds this process will take a little bit longer.  Make sure that your food processor bowl is completely dry, pulse until the nuts are finely ground.  You want to make sure that you pulse so that you achieve a homogenous flour, if you go for too long, the bowl heats up and turns the flour into butter; any extra moisture will turn it to butter quicker as well.
With your flour in the bottom of the food processor bowl, add in the salt and cinnamon.  Pulse once until combined.  Add in the coconut oil, pulse to incorporate.  You will notice the dough starting to come together, just like regular glutenous crust dough.  Then add in the egg, continue to pulse until it's thoroughly mixed.  This dough is slightly sticky, you may need to add a touch more flour depending.  
This dough is great, you can either roll it out in parchment or press into pie pan.  I chose to press it into place, spreading it out and then crimped the edges.  Like so:

Onto the Filling (*Note: I like a full flavored pie, you may want to hold back on the spice)
Ingredients
6 medium apples, cored, thinly sliced and chunked
1 heaping TBS cinnamon
1 scant tsp cloves
1 scant tsp allspice
1 tsp salt
3/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp cardamon
1/4-1/3 cup honey, depending upon how sweet you like it :)
1 1/2 TBS coconut or almond flour
zest of 1 lemon
Directions
Mix all ingredients together in a large bowl and pour onto the shaped crust.  I always test an apple slice or two!  You can adjust the flavor accordingly, it will be a lot stronger in taste, cooking mellows out the flavors.
Press the apples down so instead of mounding they are level with the crust.

Bake at 350.  Check the crust after 25-30 minutes, and cover with aluminum foil to ensure the nut crust doesn't get too brown.  Place back in the oven and cook for another 20-30 minutes, until the apple mixture is bubbling and apples are fork tender.  
Let cook and enjoy!

Ingredients
1+ TBS toasted, ground cumin
1+ TBS toasted, ground coriander
4 cloves garlic, pasted
1 shallot, chopped
6 medium tomatoes, vine ripe or fresh from the garden is best
1 English cucumber
1 red pepper
1 jalapeno
1/2 bunch cilantro or parsley
2 cups chopped watermelon
dash rice wine vinegar
lemon or lime juice to taste (juice of about 1 lemon or 2 limes), can add some zest as well
S&P to taste

good tasting olive oil to drizzle before serving

Directions
Prepare all of the ingredients:
To toast the cumin and coriander place in a pan or skillet over medium heat, gently moving the seeds about until they are slightly darker in color and are fragrant.  Paste the garlic, as demonstrated, using salt and the edge of your knife until no chunks remain.  
To combine, you can place all of the ingredients in a blender, food processor or finely chop and mix together.  Season to taste.
Chill until serving, taste and season again.  Garnish with a nice drizzle of good olive oil.

I was lucky to partake in the festivities of the benefit at Appleton Farms last night, in support of the new Appleton Cooks program.  What a lovely evening! (Pictures to follow)

In preparation for the evening, I took an old cornbread recipe from Fannie Lanier Appleton and adapted it, adding grated sugar pumpkins, apples and spices.  The ratios are the same, I just added a little bit more milk and turned them into little pancakes, or fritters.  Topped with a little bacon jam, tastes just like Fall!  I like turning them into little open-faced sandwiches, last night's were topped with steak from the farm.  Recipe as follows:

Hope you all enjoy!!

There is something so delicate and indulgent about crepes. Growing up Swedish pancakes were one of my favorite weekend breakfasts, when I would get up early with dad, just the two of us, and bond over preparing a feast in the early morning light.

Here is my snowy, Tuesday morning tribute, after working out some calories doing yoga. I usually go all the way savory, but there was something about these that I just couldn't resist drizzling a little bit of raw honey over. Hello perfect Sunday morning brunch!  Sweet, savory, delicious!

For the crepes:
Whisk together.  While combining ingredients heat up a cast iron or non-stick skillet.  (I add and mix everything in a liquid measuring cup, making it easier to pour into the pan.)

1. 3 eggs
2. 1/2 cups coconut milk (I used regular, not light, however next time I may try it)
3. 2+ TBS coconut flour
4. 1 TBS vanilla extract
5. 1 1/2 tsp ground cinnamon
6. 1 tsp sea salt
7. 1 TBS fresh squeezed lemon juice

Add enough coconut oil to more than coat the bottom of the pan.  Move oil around bottom of pan to ensure the crepes won't stick.  Once the oil starts to smoke you are ready to add the crepe mixture.  Pour around in a circle, about 7 or so inches in diameter.  When the edges start to curl up and the bottom is nicely golden-brown you are ready to flip.  Using a spatula, offset or other, flip quickly, being careful to not allow the crepe to break.  Let this side cook until golden, you may need to adjust the heat.  Remove from pan when crepe is browned nicely.  Serve immediately, with your favorite crepe accoutrements.  The crepes will automatically start to deflate, and look thinner as they cool.  This recipe will make about 6 crepes.  They're so delicious you'll want to make extra - they will fly off of the plate!!

For my filling I did steak-scrambled eggs and a nice thick-sliced-pepper-crusted piece of bacon (my favorite).  Then with the drizzle of raw honey - completing the sweet-savory Sunday brunch taste.  Mmmmmmm, yum!!!