Swiss Chard, Sweet Potato, & Feta Tart with Teff Crust

Hi there! Isn't it a lovely day? The tulips have bloomed into an array of pastel shades, the birds are singing outside my window this morning, and the sun is bright and beautiful. Sigh...

There's not much to share this morning that can compare with the loveliness outside. Mother Nature is an undefeated competitor in my book. Though I am feeling rather brave today... How about a delightful little tart? It's a fave. (As is basically everything I share here on this little bloggity.) But when you're craving something a little bit sweet and a little bit salty, a little bit crunchy and a little bit creamy, and a lot a bit delicious, here it is.

Savory tarts are one of my weaknesses. Especially since the discovery of a fantastic tart crust. I enjoy filling this crust with almost any combination of lovely things. Pop it in the oven for a bit and it becomes hearty, healthy comfort food at its finest.

I do hope the weather in your neighborhood is as gorgeous as it is here. Spring has sprung! And although is seems that Mother Nature has won yet again, I'd say this tart comes in pretty darn close. So go make a tart and enjoy the sunshine and blooming flowers :)

Notes: The original recipe calls for chard in the filling. If you don't have any on hand, I've also had great success with spinach in its place. I've also switched out the original tart crust for the one I mentioned above. It comes from Maria Speck and is simply wonderful. I did adjust Maria's recipe to include the teff flour of the original. Once again, if you don't have any teff on hand, regular white whole wheat flour will substitute just fine.

Adapted from Fine Cooking and Maria Speck's Ancient Grains for Modern Meals 

Brown Butter Hazelnut Marble Cake

Hello there! Things have been a bit busy around here (hence the lacking posts lately). But work has gotten back to normal (at least for the next two-ish days...) and the sun has finally decided it's a good idea to stay a while longer each day. It's rather tricky trying to cook and take photos all in a matter of 1.4892 hours after returning from work. So thank you, Mr. Sun. 

By the way! It's now March. Which means... Spring is that much closer. Yay!

Okay, I'm just rambling now. On to cake, shall we?

Have I yet mentioned the gloriousness of browned butter? I don't believe I have... Well, in case you haven't discovered it yet, I now tell you that browned butter is liquid gold. All sorts of amazing things start to happen when you simply leave the butter in the pan on the stove for a minute or two past its initial meltation. (Yes, I made that word up. I think it's a pretty useful one.)

Also, hello. Roasted hazelnuts are glorious. Any nut that's roasted takes on such a more complex, deep, nutty flavor. Simply fantastic.

And finally, there's really no need to mention the gloriousness of chocolate. That's a given.

What I'm trying to say here is this: That when you combine all of these glorious things into one large bundt pan, well, what do you expect? Glorious things happen. This is absolutely one of my very favorite cakes. Probably in the top three. Or two. It was inspired by a cake I found a couple of years ago and has morphed into this lovely you see today. I've tweeked almost all the ingredients - adding more nuts and chocolate, browning the butter, playing with the sweetener and flour combinations, increasing the overall batter amount, practicing my batter-swirling skills - all very important things to master, especially in the name of Brown Butter Hazelnut Marble Cake. 

I hope you enjoy this cake as much as I do. It's a beautiful every-day cake, as well as a sophisticated celebration cake. I make it whenever the fancy strikes. So basically daily. (Well... not really. That would be a little much.) It's a very fun cake to put together. There are several steps, but really, it is a pleasure to create.

Happy baking!

(Is the Mr. Sun song stuck in anyone else's head right now?)

Notes: If you want, you can use exclusively all-purpose flour in the cake. I enjoy the combination of a bit of whole grain, but the cake is quite forgiving either way. Also, I've tried this without the chocolate swirl, just not melting any chocolate for half of the batter, and it was also nice. But you know, I believe there can never be too much chocolate, so I prefer it with the swirl. On a similar note, the ganache can be totally optional. The cake is so rich and flavorful on its own that it really doesn't need the ganache. (I can't believe I just said that. No such thing as too much chocolate pour moi.) Your call.

Heavily adapted from Dorie Greenspan's Mocha-Walnut Marbled Cake in Baking: From My Home to Yours

Giant Lima Beans with Stewed Tomatoes & Oregano Pesto

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Plump, creamy beans + garlicky tomato sauce + generous sprinkles of tangy feta + crisp bread crumbs + a *very* tasty herbal pesto = Yum. Capital Y.

This dish is a great way to cook up a delicious, protein-packed meal. It also makes for a great side dish. However you choose to enjoy it, just be sure that you don't skimp on the pesto - it really completes the dish.

Notes: I always make my own bread crumbs; fresh is just so much better, in my opinion. Simply tear up a few slices of whole wheat bread, pulse them in the food processor for a few seconds, and voila! Fresh bread crumbs. For this recipe, you'll finish them up by toasting them on the stove and then add a bit of salt and parsley. Also, the original recipe called for only 1/3 the amount of pesto. (!!! Horror, I know.) So the amount below is my tripled version of the original. It's just too good to not triple. I am anxious to make this again... one for the beans, and two, for the pesto because I can imagine it'd be fantastic drizzled on all sorts of things: sandwiches, roasted vegetables, toast with egg, a hearty lentil stew.... Enjoy!

Adapted from Food & Wine

Whole-Wheat Bagels

2012.

A new year. 

It's off to a great start already and I have a feeling it's only going to get better.

Better for a variety of reasons...

And the discovery of some pretty fantastic homemade bagels could even be considered one of them. I mean, really. Who doesn't love a good bagel? Toasted and smothered in butter, or cream cheese, or as a sandwich, or topped with a fried egg, or...

In that case, let's talk bagels for a moment.

You know how a great bagel shop bakes bagels that are perfectly chewy with that distinct "bagel flavor"? And they're not bready at all, but just really, really good? Well, these are basically the kind you'd get at that real-deal bagel shop. They are crispy and tough on the outside with soft, chewy, and flavorful interiors.

This recipe is adapted from none other than The Amazing Bread man, also known as Peter Reinhart. This guy knows his stuff. If anyone out there's going to create an amazing bagel, it'll be Peter. For sure. 

There are a few keys to really good bagels:

1. High-gluten flour - All-purpose flour has a protein content of about 9-12%, bread flour is about 12-13%, while high-gluten flour has about 14-15% protein content. High-gluten flour is harder for a home cook to find (but can be ordered online from King Arthur, if interested), so this recipe relies solely on bread flour, which makes for a fantastic bagel. Though, to amp up the protein content in mine and get closer to the protein levels in high-gluten flour, I add a little wheat gluten. This is not imperative, but if you have some, throw it on into the bowl. It'll only do good.

2. Barley malt syrup - This is the other ingredient that is distinct to bagels. It gives them that malty flavor and really isn't hard to find. Barley malt syrup is available in most supermarkets, so it's worth a look. If you can't find it, simply substitute an equal amount of honey.

3. Time - Long, slow fermentation releases all sorts of subtle flavors trapped in the flour and simply takes any and all breads to another level.

4. Poaching - Boiling the bagels before baking them pre-gelatinizes the outside of the bagel and works to also produce a chewy interior.

So. Basically, these bagels are a sure-fire way to get your year off to a great start. A new year filled with fresh bagels. Sounds pretty good to me.

Notes: Not surprisingly, although the original recipe calls for exclusively bread flour, I've used a bit of whole wheat flour. I also threw in a smudge of wheat gluten to amp up the chewy factor. The wheat gluten is not imperative, though helpful. As far as toppings go, garnish away as your heart desires. I've included a few ideas in the recipe as well as a variation for Cinnamon-Raisin bagels. And finally, you should probably double this recipe. Just sayin.

Adapted from Artisan Breads Every Day, by Peter Reinhart

Cauliflower Soup

With the hustle and bustle of the holidays now beginning to slow down, a simple pot of warm, healthy soup is the perfect thing for these last few wintery days of 2011. So go ahead and cozy up with a new book, movie, (or iPad!) and enjoy yourself a steaming bowl of incredibly delicious cauliflower soup.

Now, cauliflower isn't the most flavorful of vegetables... That is, unless it is cooked just right. I particularly love roasted cauliflower, how it transforms into a richly caramelized treat. And now this. This is my new favorite way to enjoy the delicate little "snow-covered trees."

This soup might seem plain, but trust me. Paul Bertolli, often referred to as one of the greatest American chefs, knows exactly how to make a vegetable become the best it can be. This recipe makes for a soup that's delicate, sweet, and silky smooth. 

I hope that you enjoy the simplicity and deliciousness of this soup. And most importantly, I hope you (whoever you are!) have a very, very lovely rest of 2011!

Notes: Be sure to use the freshest cauliflower you can find, as it is the star of the dish. Also, the extra-virgin olive oil and fresh black pepper complete the soup, so I advise against being shy.

Adapted from Cooking by Hand, by Paul Bertolli